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Title:
CREAM HAVING GOOD FLAVOR AND EXCELLENT IN EMULSION STABILITY DURING DISTRIBUTION OR PRESERVATION, AND METHOD FOR PRODUCING THE SAME
Document Type and Number:
Japanese Patent JP2004201601
Kind Code:
A
Abstract:

To provide cream with no cooked smell, having flavor inherent in cream, and excellent in physical properties such as emulsion stability; and to provide a method for producing the cream.

The method for producing cream comprises passing inert gas through cream to reduce submerged dissolved oxygen followed by subjecting the cream to defoaming treatment and heat sterilization. Through such a process, the cream having good flavor and excellent in emulsion stability during distribution and preservation can be produced. The defoaming treatment may comprises at least any one of decompression treatment, centrifugation treatment or stationary treatment.


Inventors:
Komatsu, Yoshinori
Tamai, Shigeru
Kato, Hiroshi
Nakatsubo, Tadashi
Application Number:
JP2002000375775
Publication Date:
July 22, 2004
Filing Date:
December 26, 2002
Export Citation:
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Assignee:
MEIJI MILK PROD CO LTD
International Classes:
A23C13/00; A23C13/08; A23C15/00; A23D7/00; A23L9/20; (IPC1-7): A23C13/00; A23C13/08; A23C15/00; A23D7/00; A23L1/19