FRESH CREAM AND MANUFACTURING METHOD THEREOF AND MANUFACTURING INSTALLATION THEREOF

• Main Authors: HABARA KAZUHIRO, NISHIMURA YASUHIRO, IHARA KEIICHI, NAKAZAWA NOBUHIKO, HASHIMOTO IPPEI, ADACHI MITSURU
• Format: Patent
• Language: English; Japanese
• Published: 10.10.2019
• Subjects: CENTRIFUGAL APPARATUS OR MACHINES FOR CARRYING-OUT PHYSICAL ORCHEMICAL PROCESSES; CENTRIFUGES; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PERFORMING OPERATIONS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRANSPORTING

To provide fresh cream superior in flavor of milk original, and superior in a shape retention after whip.SOLUTION: In a manufacturing method of fresh cream, milk is fed within a container 1 continually while rotating a rotor 5 with several truncated cone-type separation plates 2 layered at same intervals by using a separation plate type centrifuge provided in the inside of the container 1, the milk is guided into a passage between the layered separation plates 2, and the fresh cream is made by correcting light liquid fraction traveled to a shaft P direction of the rotor 5 in the passage. A length d of the separation plate from the position to feed the milk to the passage between the separation plates 2 to the top edge of the separation plate 2 is not less than 50% of a length D of the separation plate from the circumference to the top edge of the separation plate 2.SELECTED DRAWING: Figure 1 【課題】乳本来の風味に優れ、ホイップした後の保形性に優れるフレッシュクリームの提供。【解決手段】一定の間隔で積層された複数枚の円錐台形の分離板２を備えた回転体５を、容器１の内部に設けた分離板型遠心分離機を用い、回転体５を回転させながら、容器１内に乳を連続的に供給し、積層された分離板２間の流路に乳を導入し、前記流路を回転体５の回転軸Ｐ方向に移動した軽液画分を回収してフレッシュクリームを得る、フレッシュクリームの製造方法であって、分離板２間の流路に乳を導入する位置から、分離板２の上端までの分離板の長さｄを、分離板２の外周から上端までの分離板の長さＤの５０％以上とする、フレッシュクリームの製造方法。【選択図】図１