Title:
MILK FAT (CREAM)-CONTAINING ICE CREAM MILD FOR BODY AND LOW IN DIGESTIVE ABSORPTION RATE OF MILK FAT (CREAM) AND ITS PRODUCTION
Document Type and Number:
Japanese Patent JPH1066513
Kind Code:
A
Abstract:
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.
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.
Inventors:
INOUE YOSHIO
INOUE HIROKO
KATAYAMA HISASHI
KATAYAMA TOMOKO
INOUE HIROKO
KATAYAMA HISASHI
KATAYAMA TOMOKO
Application Number:
JP26113096A
Publication Date:
March 10, 1998
Filing Date:
August 26, 1996
Export Citation:
Assignee:
INOUE YOSHIO
INOUE HIROKO
KATAYAMA HISASHI
KATAYAMA TOMOKO
INOUE HIROKO
KATAYAMA HISASHI
KATAYAMA TOMOKO
International Classes:
A23C13/12; A23G9/00; A23G9/04; A23G9/32; A23G9/44; A23G9/52; (IPC1-7): A23G9/00; A23C13/12; A23G9/02; A23G9/04
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