| 摘要 |
Red bean ice-cakes were prepd. by inserting the ice-creams into the red bean cake contg. α-glutinous rice and α- waxy corn. Thus, red bean sediment 50, sucrose 32.5, starch syrup 2.5, and H2O 15 wt. part were mixed, boiled, and cooled at 20-30≦̸C C to give red bean syrup. 5- 10 wt. Part of α- glutinous rice powder or α-waxy corn powder was added into red bean syrup, and agitated 4 min. at 40 rpm to give red bean cake contg. 68% solids. Ice-creams of -7 to -10≦̸C was added into the red bean cakes, and hardened to form red bean ice-cakes.
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