MILK FAT (CREAM)-CONTAINING ICE CREAM MILD FOR BODY AND LOW IN DIGESTIVE ABSORPTION RATE OF MILK FAT (CREAM) AND ITS PRODUCTION

摘要

PROBLEM TO BE SOLVED: To obtain a milk fat (cream)-containing ice cream excellent in texture and low in the digestive absorption rate of the milk fats (cream) by using food materials high in safety degrees as foods. ;SOLUTION: This milk fat (cream)-containing ice cream is obtained by mixing one or several kinds of powdery materials containing CaCO₃ as a main component, such as calcium carbonate, oyster shell calcium, egg shell calcium, pearl shell calcium, coral calcium, scallop shell calcium, lime, etc., and a soybean extract with a milk fat (cream), adding the obtained cream mixture to a milk mixture containing pectin, gelatin, milk, powdered milk, sugar, etc., and subsequently processing the mixture into the ice cream by a usual method.;COPYRIGHT: (C)1998,JPO