PURPOSE: An ice cream production method is provided to have lactobacillus which is useful for the human body by using Caucasian kefir and a vitamin and to contain an abundant nutritional value by adding wild fruit.CONSTITUTION: A lactobacillus is cultured using Caucasian kefir and sterilized milk. An ice cream composition is produced by adding 10-15% of strawberries which is a wild fruit to the composition of a trace of sugar, water, ascorbic acid, an emulsifier, and a stabilizer. The composition of the lactobacillus and the ice cream are emulsified for 10-30 seconds at a low speed using a chef mixer. The emulsion is stabilized for 10-30 seconds at room temperature. The ice cream is produced from the stabilized emulsion by being placed in an Italian gelato machine at -15 to -20 degrees Celsius. The ice cream is stored to be frozen at -17 to -25 degrees Celsius. Pine apple is added to the ice cream with a composition of 10-15%. Orange is added in the ice cream with a composition of about 10-15%. Kiwi is added in the ice cream with a composition of about 10-15%. Apple is added in the ice cream with a composition of about 10-15%. Plum is added in the ice cream with a composition of about 10-15%. Heavenly peach is added in the ice cream with a composition of about 10-15%. Grape is added in the ice cream with a composition of about 10-15%. Citrus junos is added in the ice cream with a composition of about 10-15%. Rubi Fructus is added in the ice cream with a composition of about 10-15%.COPYRIGHT KIPO 2013본 발명은 코카시안 캐피어와 비타민을 이용하여 인체에 유용한 유산균을 만들어 유산균이 함유된 생과일아이스크림을 제조하는 것으로, 보다 상세하게는 상기 유산균을 이용하여 장운동과 변비, 소화기계통에 효과가 있으며 특히 생과일을 첨가하여 영양이 풍부한 아이스크림을 제조하므로 국민건강에 도움을 줄 수 있도록 발명한 것이다.상기와 같은 목적을 달성하기 위하여 코카시안 캐피어와 멸균우유를 이용하여 유산균을 만들고 이에 비타민, 미량의 설탕, 물, 아스코빅산, 유화제, 안정제에 천연과일인 딸기를 10∼15%의 비율로 첨가하여 만들어진 아이스크림 조성물과 상기 유산균(60∼65%)을 혼합하여 쉐프믹서를 이용하여 저속rpm으로 10∼30초동안 에멀션화 시키고 상기 에멀션화시킨 것을 상온에서 10∼30분 동안 다시 안정화시킨다.안정화시킨 것을 이테리젤라또기계를 이용하여 아이스크림을 제조한 후 -17℃∼-25℃에서 냉동보관하는 공정으로 이루어진 것으로,코카
