Manufacturing method of vegetable icecream using soymilk

The present invention provides pure vegetable soymilk ice cream and a manufacturing method thereof which use soymilk liquid as a main ingredient and do not use dairy products or animal ingredients to allow even vegetarians to consume the pure vegetable soymilk ice cream so as to satisfy needs of var...

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Bibliographische Detailangaben
Hauptverfasser:	CHUNG SUNG SOO, HUH MOON HAENG, LEE SOON GOO, WANG DAE KYUN, CHUNG YEN HO, WON SE YEON, LEE YOON BOK
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention provides pure vegetable soymilk ice cream and a manufacturing method thereof which use soymilk liquid as a main ingredient and do not use dairy products or animal ingredients to allow even vegetarians to consume the pure vegetable soymilk ice cream so as to satisfy needs of various consumers and have an excellent flavor and a low odor so as to have excellent sensuality and increase shape retention and storage properties. 본 발명은 두유액을 주원료로 사용하고 유제품 및 동물성 원료를 사용하지 않아 채식인구도 섭취가 가능해 다양한 소비자의 욕구를 충족시킬 수 있으며, 풍미가 좋고 이취가 적어 관능이 우수하며 보형성 및 저장성이 향상된 순 식물성 두유 아이스크림 및 이의 제조방법을 제공한다.