JPS6486837A - Preparation of milk shake - Google Patents

Preparation of milk shake

Info

Publication number
JPS6486837A
JPS6486837A JP62245520A JP24552087A JPS6486837A JP S6486837 A JPS6486837 A JP S6486837A JP 62245520 A JP62245520 A JP 62245520A JP 24552087 A JP24552087 A JP 24552087A JP S6486837 A JPS6486837 A JP S6486837A
Authority
JP
Japan
Prior art keywords
ice cream
milk shake
mixture
stirring
prepared
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
JP62245520A
Other languages
Japanese (ja)
Other versions
JP2549391B2 (en
Inventor
Tsunemoto Nakaya
Taizo Karasawa
Nobuyuki Kihara
Yukihiro Wada
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.)
Nissei Co Ltd
Original Assignee
Nissei 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 Nissei Co Ltd filed Critical Nissei Co Ltd
Priority to JP62245520A priority Critical patent/JP2549391B2/en
Publication of JPS6486837A publication Critical patent/JPS6486837A/en
Application granted granted Critical
Publication of JP2549391B2 publication Critical patent/JP2549391B2/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

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  • Confectionery (AREA)

Abstract

PURPOSE:To prepare a milk shake having palatability accompanying the feeling of ice crystal and free from excessive sweetness, by forming ice cream under specific condition and stirring the ice cream optionally together with a fruit sauce. CONSTITUTION:A mixture is prepared by mixing 45-70wt.% of water, 15.5-40wt.% of a carbohydrate containing 15-35wt.% of sugar and 0.5-1.3wt.% of alcohol, 1-7wt.% of protein and 10-25wt.% of fat. The mixture is filtered to remove foreign materials and homogenized with a homogenizer. The obtained mixture is sterilized, quenched with chilled water, etc., are aged. The aged product is frozen under over-run of 30-100% and filled in a packaging vessel to obtain an ice cream. The objective milk shake is prepared by stirring the ice cream at -20--8 deg.C optionally together with a fruit sauce.
JP62245520A 1987-09-29 1987-09-29 Milk shake manufacturing method Expired - Fee Related JP2549391B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62245520A JP2549391B2 (en) 1987-09-29 1987-09-29 Milk shake manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62245520A JP2549391B2 (en) 1987-09-29 1987-09-29 Milk shake manufacturing method

Publications (2)

Publication Number Publication Date
JPS6486837A true JPS6486837A (en) 1989-03-31
JP2549391B2 JP2549391B2 (en) 1996-10-30

Family

ID=17134906

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62245520A Expired - Fee Related JP2549391B2 (en) 1987-09-29 1987-09-29 Milk shake manufacturing method

Country Status (1)

Country Link
JP (1) JP2549391B2 (en)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61219342A (en) * 1985-03-26 1986-09-29 Fuji Oil Co Ltd Production of frozen and frothed food

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61219342A (en) * 1985-03-26 1986-09-29 Fuji Oil Co Ltd Production of frozen and frothed food

Also Published As

Publication number Publication date
JP2549391B2 (en) 1996-10-30

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