A frozen dessert includes: 20 to 80% by mass of a tofu puree containing particles, the tofu puree having physicochemical properties of: (a) viscosity of 20 to 3,000 mPa·s; (b) dynamic storage elastic modulus of 0.2 to 600 Pa; (c) dynamic loss elastic modulus of 0.2 to 250 Pa; and (d) an average particle diameter of the particles of 2 to 15 μm and a 90% particle diameter thereof of 35 μm or smaller; and 1 to 15% by mass of an oil and fat originating from a raw material other than the tofu puree.
Description
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 is a drawing illustrating an embodiment of a device for manufacturing a tofu puree to be contained in a frozen dessert according to the present invention.
Claims
1. A frozen dessert comprising:
20 to 80% by mass of a tofu puree comprising particles, the tofu puree having physicochemical properties of:(a) viscosity of 20 to 3,000 mPa·s;(b) dynamic storage elastic modulus of 0.2 to 600 Pa;(c) dynamic loss elastic modulus of 0.2 to 250 Pa; and(d) an average particle diameter of the particles of 2 to 15 μm and a 90% particle diameter thereof of 35 μm or smaller; and1 to 15% by mass of an oil and fat originating from a raw material other than the tofu puree.
Patent Application
20070231440
