| 摘要 |
PURPOSE: A method of producing ice cream by swelling and grinding starch powder of rice or corn, and then fermenting and aging the swollen starch powder in purified malt, milk, water or the like is provided. The produced ice cream has good absorption in the gastrointestinal tract and reduces excessive intake of fats. CONSTITUTION: Starch of rice, corn or the like is swollen and ground, 70 to 89% by weight of swollen starch powder is fermented with 1 to 10% by weight of purified malt or enzyme and 10 to 20% by weight of milk or water for 1 to 5hr at 45 to 55deg.C to produce a fermented paste. Then, 5 to 50% by weight of the fermented paste is aged with 50 to 95% by weight of milk or water and 20 to 30% by weight of sugar for 1 to 5hr at 1 to 25deg.C to produce an aged liquid. The aged liquid is mixed with a creamix liquid in a weight ratio of 1:1. The creamix liquid contains 29 to 40% by weight of nonfat milk, 2 to 5% by weight of nonfat dry milk and 60 to 70% by weight of a mixture of corn syrup, liquid fructose and hardened palm oil.
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