Title:
コーヒークリーマーの製造方法
Document Type and Number:
Japanese Patent JP5457580
Kind Code:
B1
Abstract:
PROBLEM TO BE SOLVED: To provide a coffee creamer in which stability and a functional characteristic to feathering are excellent.SOLUTION: A production method of a coffee creamer includes: a disinfection process (first process) in which raw milk or defatted milk is subjected to disinfection; a cooling process (second process) in which the disinfected milk obtained in the first process is cooled; a vacuum concentration process (third process) in which the cooled milk obtained in the second process is pre-heated and subjected to vacuum concentration; a mixing and homogenization process (fourth process) in which the concentrated milk obtained in the third process, a coffee creamer raw material, a concentration milk protein powder and a milk calcium are subjected to mixing and homogenization under an atmospheric pressure or a vacuum pressure; and a dehydration process (fifth process) in which the homogenized object obtained in the fourth process is subjected to dehydration. There is also provided the coffee creamer produced by the production method.
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| JP3523850 | FOAMING POWDERED DRINK |
Inventors:
Park Jong-soo
Application
Hong Jun
Application
Hong Jun
Application Number:
JP2013102354A
Publication Date:
April 02, 2014
Filing Date:
May 14, 2013
Export Citation:
Assignee:
Nanyo Dairy Co., Ltd.
International Classes:
A23C11/00; A23C9/15; A23C9/152
Domestic Patent References:
| JPH104877A | 1998-01-13 | |||
| JPS6115645A | 1986-01-23 | |||
| JP2012528581A | 2012-11-15 | |||
| JP2005073527A | 2005-03-24 | |||
| JP2008517589A | 2008-05-29 |
Other References:
JPN6013033628; 高橋強: 'クリームパウダーのフェザリング現象に関する研究' 東北大学博士学位論文 , 1971, ３３８-３５８
Attorney, Agent or Firm:
Hatta International Patent Corporation