ripe persimmon ice cream Manufacturing methods using Composition of ice cream using ripe persimmon

摘要

PURPOSE: A manufacturing method of ice cream is provided to manufacture ice cream with ripe persimmon, ginger, Aster yomena and starch syrup. CONSTITUTION: A manufacturing method of ice cream comprises the following steps: preparing ginger-Aster yomena extract by putting 150g of ginger, 200g of Aster yomena, and 20L of water into a caldron then heating at 90-120deg.C. for 6hours until the total amount becomes 10L; removing peduncles from washed ripe persimmons and passing the ripe persimmons through a sieve tray; mixing the ripe persimmons with 2L of the ginger-Aster yomena etract, 6kg of starch syrup, and 300g of sa heating the mixture at 90-120deg.C. for 30 minutes; cooling and pouch-cap packing the resu and freezing the packed persimmons at -26-27deg.C.