MANUFACTURING METHOD OF WHIPPED CREAM

• Main Authors: MIYABE KOSEI, IWAI MAI, KAWAI MANAMI
• Format: Patent
• Language: English; Japanese
• Published: 19.09.2019
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a new manufacturing method of whipped cream which can manufacture whipped cream in which reduction of overrun by freezing and thawing and syneresis in refrigeration storage are suppressed.SOLUTION: A manufacturing method of whipped cream includes: a preparation step preparing cream mixture by blending oiliness raw materials and aqueous raw materials; a sterilization step sterilizing the cream mixture; a first homogenization step homogenizing the cream mixture after the sterilization step; and a second homogenization step homogenizing the cream mixture after the first homogenization step.SELECTED DRAWING: None 【課題】冷凍解凍によるオーバーランの低下と冷蔵保管時の離水が抑制されたホイップドクリームを製造できる、ホイップドクリームの新規な製造方法を提供する。【解決手段】油性原料と水性原料を混合してクリームミックスを調製する調製工程と、前記クリームミックスを殺菌する殺菌工程と、前記殺菌工程後のクリームミックスを均質化する第一の均質化工程と、前記第一の均質化工程後のクリームミックスを均質化する第二の均質化工程とを含む、ホイップドクリームの製造方法。【選択図】なし