| 摘要 |
PROBLEM TO BE SOLVED: To obtain ices such as ice cream, etc., providing a high overrun, a preferable foam diameter and shape and an excellent whipping feeling by controlling the overrun, the diameter equivalent to circle and the shape coefficient in specific ranges, respectively. SOLUTION: The ices are obtained by controlling the overrun to 130-220, the diameter equivalent to circle to 0-40 (0 is omitted), preferably 0-30 (0 is omitted) and the shape coefficient to 100-220. The frozen dessert contains a glycerol fatty acid ester having 20-50 iodine value (preferably an unsaturated fatty acid monoglyceride) as an emulsifying agent. Preferably the ices contain 0.4-0.8 pt.wt. based on 100 pts.wt. of the ices of a stabilizer obtained by combining 60-80 pts.wt. of gelatin with 20-10 pts.wt. of locust bean gum, 15-9 pts.wt. of guar gum and 5-1 pt.wt. of carrageenan.
|
