Title:
FRESH CREAM AND METHOD FOR PRODUCING THE SAME
Document Type and Number:
Japanese Patent JP2018143241
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a fresh cream that has improved emulsion stability and resists softening after whipping, and a method for producing the same.SOLUTION: The present invention provides a fresh cream in which fat globules have a median diameter of 2.0-3.0 μm, and the standard deviation of the particle size distribution of the fat globules is not more than 6.2% of the median diameter. The present invention also provides a method for producing a fresh cream including the separation step for separating raw material milk, and then a homogenization step and a sterilization step. The homogenization step includes mult-stage homogenization steps.SELECTED DRAWING: Figure 1
Inventors:
SHOMON KENICHI
HASUO NORIYUKI
HASUO NORIYUKI
Application Number:
JP2018034803A
Publication Date:
September 20, 2018
Filing Date:
February 28, 2018
Export Citation:
Assignee:
MEIJI CO LTD
International Classes:
A23C13/14
Domestic Patent References:
| JP2007259831A | 2007-10-11 | |||
| JP2006304782A | 2006-11-09 | |||
| JP2009254353A | 2009-11-05 |
Foreign References:
| WO2016129569A1 | 2016-08-18 | |||
| WO2014040918A1 | 2014-03-20 |
Attorney, Agent or Firm:
Hiroyuki Nagai
Yukitaka Nakamura
Yasukazu Sato
Satoru Asakura
Hiroshi Sorimachi
Hiroyuki Fujii
Yukitaka Nakamura
Yasukazu Sato
Satoru Asakura
Hiroshi Sorimachi
Hiroyuki Fujii