| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject smooth ice cream free from rough feeling, excellent in palate feeling and homogeneity without using any excess additives, by mixing a soybean milk cagulum, whipped cream, and sugar followed by melting, homogenizing, sterilizing, chilling and then freezing the mixture so as to make the best use of the flavor of soybean milk. SOLUTION: This ice cream is obtained by the following process: a mixture comprising a soybean milk coagulum which is formed by adding 1 wt.% of a soybean milk coagulating enzyme to soybean milk, whipped cream 10 wt.% in fat content, and sugar, is melted, and then homogenized under pressure, the resulting mixture is then sterilized, chilled, and frozen. |
