| 摘要 |
PROBLEM TO BE SOLVED: To provide a new frozen desert having a spring texture, a threadly property, and deep and smooth palatability. SOLUTION: This frozen desert comprises 0.1-3.0 wt.% guar gum, 0.05-5.0 wt.% modified tapioca starch and has 30-50 wt.% solid and 0-60% overrun and, thereby, has glutinousness and stringy property. The method comprises dissolving and mixing raw materials comprising 0.1-3.0 wt.% guar gum and 0.05-5.0 wt.% modified tapioca starch, heating and stirring the obtained, homogenizing the resultant, sterilizing and, by an ice cream freezer, cooling to have 0-60% overrun. COPYRIGHT: (C)2003,JPO
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