초록 ▼

The invention relates to milk shakes wherein ingredients of 45-70 weight % of water, 15.3-40 weight % of carbohydrates containing 15-35 weight % of sugar and 0.3-1.3 weight % of alcohol, and 1-7 weight % of protein and 1-25 weight % of oil/fat are mixed and ice cream obtained by filtering, homogeniz

The invention relates to milk shakes wherein ingredients of 45-70 weight % of water, 15.3-40 weight % of carbohydrates containing 15-35 weight % of sugar and 0.3-1.3 weight % of alcohol, and 1-7 weight % of protein and 1-25 weight % of oil/fat are mixed and ice cream obtained by filtering, homogenizing, sterilizing, cooling, aging, freezing at an overrun percentage of 10 to 100, kneading with tiny pieces of ice, filling in packing containers and hardened and the ice cream so obtained is shaken and mixed at a temperature in a range of -20°C. to 8°C. with or without addition of some syrup such as a fruit sauce or the like to make a milk shake.

대표청구항 ▼

A milk shake product comprising soft ice cream which comprises 15.30-40 weight % of carbohydrates containing 15-35 weight % of sugar and 0.3-1.3 weight % of alcohol, 1-7 weight % of protein and 1-25 weight % of oil/fat, and the overrun percentage being set at 10 to 100, said soft ice cream being in

A milk shake product comprising soft ice cream which comprises 15.30-40 weight % of carbohydrates containing 15-35 weight % of sugar and 0.3-1.3 weight % of alcohol, 1-7 weight % of protein and 1-25 weight % of oil/fat, and the overrun percentage being set at 10 to 100, said soft ice cream being in such a beaten state as can be drunk with a straw.