Process for Producing Ice Cream Comprising Guar Gum and Locust Bean Gum

摘要

The present invention relates to an ice cream composition comprising milk, concentrated milk (concentrated milk), milk cream, saccharides and an emulsifier, wherein the ice cream composition comprises 100 parts by weight of milk, 35-50 parts by weight of milk cream, 1-5 parts by weight of a mixture of locust bean gum and guar gum as an emulsifier, and 15-25 parts by weight of saccharides. The lactic acid bacterium ice cream produced by the method of the present invention is advantageous in that it has excellent flavor and excellent texture of ice cream itself. In addition, the lactic acid bacterium ice cream of the present invention excludes synthetic raw materials and provides an advantageous benefit to health by using only organic natural raw materials.