| 摘要 |
<p>Ice cream products which are produced by using no chemical auxiliaries and have a creamy texture comparable to conventional ice creams and no soybean odor. These products can be served to those who cannot take processed milk products or conventional ice creams containing chemical auxiliaries because of infirmity or milk allergy. Novel ice cream products containing, as the essential main components, soy-milk and at least one species of potato. Use of at least one species of potato as one of the main components makes it possible to provide an ice cream product showing a smooth and creamy texture comparable to conventional ice creams and having no soybean smell.</p> |
