| 摘要 |
PURPOSE: Ice cream containing amino acid of silk fibroin together with a conventional ice cream composition including milk or soybean milk, sugar, citric acid, emulsifiers and stabilizers is provided. It has an effect of preventing diabetics and alcoholic fatty acid and promoting alcohol metabolism. CONSTITUTION: The ice cream is obtained by the following process: emulsifying 97.5 to 99.5% by weight of a conventional ice cream composition and 0.5 to 2.5% by weight of amino acid of silk-fibroin for 10 to 60sec with a homogenizer of 8,000 to 9,000RPM; aging the emulsified material for 12 to 36hr at 2 to 7deg.C; and freezing the stabilized emulsion and storing it at -10 to -25deg.C. In the emulsifying process, 1 to 7% by weight of an insoluble dietary fiber material is introduced, based on the total weight of the product. The conventional ice cream composition comprises milk or soybean milk, sugar, citric acid, emulsifiers and stabilizers. |
