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filingDate 1998-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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publicationDate 2000-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2000139371-A
titleOfInvention Frozen food and manufacturing method thereof
abstract (57) [Summary] [Problem] To provide a frozen food with good storage stability suitable for appetizers and desserts. SOLUTION: Frozen-resistant soy milk 24.5 to 75% by weight, oil-in-water emulsion 75 to 20% by weight, and gelling agent 0.5 to 5% % By weight. Examples of the oil-in-water emulsion include a foamable oil-in-water emulsion and / or concentrated milk, and a whipped oil-in-water emulsion is preferable.
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