METHOD FOR MANUFACTURING VEGAN ICE CREAM USING RICE MIXED LIQUID AND VEGAN ICE CREAM PRODUCED THEREBY

摘要

According to one disclosure, it is possible to provide a process for manufacturing vegan ice cream using a rice mixed liquid phase, in this process, rice:water is mixed in a ratio of 1:12 to 16, so that 10 to 15% by weight of solids based on the total weight is obtained. A process for preparing a rice mixture so that it is present in the liquid phase in a dispersed state, monosaccharide: disaccharide 1 : A process for producing saccharides in a ratio of 1.5 to 4, 50 to 60 parts by weight of a rice mixture, 15 to 30 parts by weight of saccharides, and 0.9 to 4 parts by weight of soybean protein. A process of mixing 0.9 to 3 parts by weight of cellulose, 0.5 to 1.5 parts by weight of an emulsifier, 0.1 to 3 parts by weight of a stabilizer, 0.01 to 0.1 parts by weight of a sweetener, and 0.05 to 0.1 parts by weight of an additive, and the mixed vegan ice cream mix at -8°C or less A process for freeze aging for at least 8 hours is provided.