| 摘要 |
PURPOSE:To give ice cream-like ice of high nutrients, good shape retention and excellent texture by using egg white with lowered gel formation ability. CONSTITUTION:For example, the egg white of lowered gel formation ability is prepared by combing usual egg white with more than 3 time amount of water, based in the egg white, and sweetenings. (A) the resultant egg white is mixed with (B) fat and oil, sweeteners, stabilizers, emulsifiers, flavors, coloring agents and other components for ice, and further, when needed, with (C) defatted milk components. The mixture is adjusted, sterilized with heat, then processed to give the subject ice. |
