PRODUCTION METHOD OF ICE CREAM USING SOFT PERSIMMON, MULBERRY, AND RUBUS COREANUS FRUIT

摘要

The present invention relates to a production method of ice cream using soft persimmon, mulberry, and rubus coreanus fruit. The soft persimmon takes out seeds and is finely ground by using a mixer. A composition comprises: 20 to 99 parts by weight of any one of ground soft persimmon, mulberry, and rubus coreanus fruit; 1 to 20 parts by weight of EM stock, a useful microbial group; 10 to 50 parts by weight of any one of sugar, oligosaccharide, syrup, and grain syrup, and is mixed, is aged for 3 days to 2 weeks, and then mixing the same with 10 to 50 parts by weight of any one of whole milk powder, powdered skim milk, and vegetable ingredient oil when the sugar content is increased.;COPYRIGHT KIPO 2019