JPS57150348A - Preparation of pudding-like ice cream - Google Patents

Preparation of pudding-like ice cream

Info

Publication number
JPS57150348A
JPS57150348A JP56034648A JP3464881A JPS57150348A JP S57150348 A JPS57150348 A JP S57150348A JP 56034648 A JP56034648 A JP 56034648A JP 3464881 A JP3464881 A JP 3464881A JP S57150348 A JPS57150348 A JP S57150348A
Authority
JP
Japan
Prior art keywords
ice cream
mixture
pudding
fats
egg
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP56034648A
Other languages
Japanese (ja)
Other versions
JPS5921583B2 (en
Inventor
Morio Kuboyama
Renzo Kumazawa
Sadayuki Kokubo
Kazuo Sato
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Morinaga Milk Industry Co Ltd
Original Assignee
Morinaga Milk Industry Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Morinaga Milk Industry Co Ltd filed Critical Morinaga Milk Industry Co Ltd
Priority to JP56034648A priority Critical patent/JPS5921583B2/en
Publication of JPS57150348A publication Critical patent/JPS57150348A/en
Publication of JPS5921583B2 publication Critical patent/JPS5921583B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)

Abstract

PURPOSE: To obtain an ice cream giving the feeling of a pudding to the mouth, by beating a mixture of a dairy product, oils or fats, egg, etc. incorporated with a stabilizer, etc., under stirring and freezing until the overrun reaches 5W30%.
CONSTITUTION: The mixture used as the raw material of the ice cream has similar composition to the conventional pudding mix containing milk, oils or fats, sugar, egg, etc., and contains 28W32wt% solid components. LM Pectin and α- cornstarch are added to the mixture as stabilizers, and if necessary, an emulsifier, a colorant, a custard flavor, etc. are added thereto. The whole components are dissolved, heat-sterilized, homogenized and aged. After aging, the mixture is beaten in an ice cream freezer under stirring and freezing until the overrun reaches 5W30%. The product is filled in a paper cup, etc. and solidified.
COPYRIGHT: (C)1982,JPO&Japio
JP56034648A 1981-03-12 1981-03-12 Manufacturing method for pudding-like ice cream Expired JPS5921583B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56034648A JPS5921583B2 (en) 1981-03-12 1981-03-12 Manufacturing method for pudding-like ice cream

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56034648A JPS5921583B2 (en) 1981-03-12 1981-03-12 Manufacturing method for pudding-like ice cream

Publications (2)

Publication Number Publication Date
JPS57150348A true JPS57150348A (en) 1982-09-17
JPS5921583B2 JPS5921583B2 (en) 1984-05-21

Family

ID=12420254

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56034648A Expired JPS5921583B2 (en) 1981-03-12 1981-03-12 Manufacturing method for pudding-like ice cream

Country Status (1)

Country Link
JP (1) JPS5921583B2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01196261A (en) * 1988-01-29 1989-08-08 Ajinomoto General Foods Kk Production of ice cream
CN110754560A (en) * 2019-11-18 2020-02-07 湖南新中意食品有限公司 Ice cream pudding and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01196261A (en) * 1988-01-29 1989-08-08 Ajinomoto General Foods Kk Production of ice cream
CN110754560A (en) * 2019-11-18 2020-02-07 湖南新中意食品有限公司 Ice cream pudding and preparation method thereof

Also Published As

Publication number Publication date
JPS5921583B2 (en) 1984-05-21

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