FROZEN WHIPPING CREAM, METHOD FOR PRODUCING SAME, WHIPPED CREAM AND METHOD FOR PRODUCING SAME

WIPO Patent Application WO/2013/042186

A1

The objective of the present invention is to provide: a method for producing frozen whipping cream wherein the cream can be refrigerated, the creaminess of the cream after thawing is the same as refrigerated cream, and quality in terms of smoothness and melting in the mouth when made into whipped cream is the same as whipped cream made by whipping refrigerated cream; frozen whipping cream produced by the method; and whipped cream using the frozen whipping cream and a method for making the same. The present invention is: a method for producing frozen whipping cream which includes a cooling step for cooling fresh cream, the fresh cream being passed from 0°C to -5°C in 8 minutes or less in the cooling step; frozen whipping cream produced by the method; whipped cream using the frozen whipping cream; and a method for making the same.

WAKANA SATORU (JP)
HASEGAWA KIYOSHI (JP)
TAKAHASHI TAKAYASU (JP)

PCT/JP2011/071341

March 28, 2013

September 20, 2011

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ORIENTAL YEAST CO LTD (JP)
WAKANA SATORU (JP)
HASEGAWA KIYOSHI (JP)
TAKAHASHI TAKAYASU (JP)

A23C13/08; A23L3/36

JP2005198605A	2005-07-28
JP2002272436A	2002-09-24
JPH0792A	1995-01-06
JP2003180314A	2003-07-02
JP2008118916A	2008-05-29
JP2000236809A	2000-09-05
JPS5279059A	1977-07-02
JPS5851864A	1983-03-26

See also references of EP 2594137A4
SHIGERU SAWAYAMA: "Science of Cooking 97 Basic Knowledge on Cream", CONFECTIONERY AND BREADMAKING, vol. 73, no. 1, January 2007 (2007-01-01), pages 147 - 149

HIROTA, Koichi et al. (JP)
Koichi Hirota (JP)

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