| 摘要 |
PROBLEM TO BE SOLVED: To provide an ice cream having sweetness originated from rice, moderate alcohol content and smooth acidic palatability and giving natural taste and flavor to the palate. SOLUTION: Ice cream is produced by using yeast mash obtained in the brewing stage of Japanese sake and a milk raw material. The yeast mash preferably contains 2-5×107 yeast cells/g, 0.3-3% alcohol, 20-26% sugar and 13-15% rice koji (Aspergillus) and the milk raw material is preferably goat milk.
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