To obtain the subject product having a flavor and a texture comparable to those of conventional ice creams without containing a protein which is an allergen by providing a formulation so as not to contain a milk protein.
The protein-free ice creams are obtained by providing a formulation without containing a milk protein. For that purpose, a butter oil is preferably used as a raw material for lipids. The butter oil is preferably used in an amount of 1-10 wt.% based on the product. Various kinds of saccharides such as lactose, sucrose or glucose can be used as the saccharides. The amount of the formulated saccharides is preferably 8-25 wt.% based on the product. Polysaccharides in place of the protein are preferably used in order to impart a body feeling of the ice creams. A dextrin or a polydextrin is preferred as the polysaccharides. The amount thereof added is preferably 0.01-10 wt.% based on the product. Even an egg protein is preferably uncontained in order to prevent allergy caused by the egg protein.
HATA HIROYUKI
SHIODA MAKOTO
YOSHIOKA TOSHIMITSU
