PURPOSE: To provide gelato in which, a syrup material formed by boiling a hue syrup material and flavor syrup material formed of rhubarb petiole, vegetables and fruits and sugar, and a dilution material formed of soybean milk, are cooled and frozen and then mixed and stirred, and which enhances appetite by easiness of eating, good taste, and hue and flavoring.CONSTITUTION: A syrup material with a moisture percentage of 60-80% is formed by: mixing with respect to rhubarb petiole, 3-8 wt.% of a hue syrup material and flavor syrup material, and 40-60 wt.% of sugar, and then boiling the mixture. The syrup material is then cooled and frozen for forming a frozen syrup material. In addition, soybean milk is cooled and frozen for forming a frozen dilution material, and the 20-40% of the frozen syrup material and 60-80% of the frozen dilution material are mixed and stirred so as to contain air mutually.SELECTED DRAWING: Figure 4COPYRIGHT: (C)2017,JPO&INPIT【目的】ルバーブ葉柄と野菜や果物からなる色調シロップ材及び香味シロップ材と砂糖により煮沸したシロップ素材と豆乳からなる希釈素材とを冷却冷凍のうえ相互を混合撹拌し、美味しさと食べ易さや色調香味により食欲を高めるジェラードの提供。【構成】ルバーブ葉柄に対して、色調シロップ材及び香味シロップ材が3乃至8重量%と砂糖が40乃至60重量%割合で混合させて煮沸によりその水分率が60乃至80%割合のシロップ素材を形成したうえ、冷却冷凍により冷凍シロップ素材となし、更に豆乳を冷却冷凍して冷凍希釈材となしたるうえ、冷凍シロップ材を20乃至40%、冷凍希釈材を60乃至80%割合で相互が空気を含有するよう混合撹拌する。【選択図】図4
