Title:
SPOONABLE NON-DAIRY SOURED CREAM
Document Type and Number:
Japanese Patent JP2621008
Kind Code:
B2
Abstract:
PURPOSE: To provide non-lactic soured cream which shows satisfactory stability and satisfactory fluidized motion without containing either calcium carbonate or emulsifier.
CONSTITUTION: This non-dairy soured cream which containing triglydceride fat of 15 to 60 wt.% and protein components and having continuous water phases can be produced by a method comprising processes for preparing one or plural kinds of plant fat, one or plural kinds of protein and the premix of lactose and water (1), heating the premix at 40 to 90°C (2), equalizing the premix through one or more stages under pressure (3), cooling the equalized premix at 2 to 30°C (4), adding culture liquid to the premix so as to convert lactose to lactic acid through fermentation (5), fermenting the premix until pH becomes 4.0 to 4.6 (6) and preserving the fermented premix at the temperature lower than 15°C, preferably, at 0 to 10°C (7).
Inventors:
Iron james campbell
Jean Claude Martinet
Wayne Gerald Moreli
Jean Claude Martinet
Wayne Gerald Moreli
Application Number:
JP31276392A
Publication Date:
June 18, 1997
Filing Date:
October 28, 1992
Export Citation:
Assignee:
Unilever Namrose Rose Bennaught Sharp
International Classes:
A23C13/16; A23D7/00; A23L1/09; A23L9/20; A23L; (IPC1-7): A23L1/19; A23D7/00
Domestic Patent References:
| JP58111639A |
Attorney, Agent or Firm:
Yuzo Yamazaki (2 outside)
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