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Title:
METHOD FOR PRODUCING FRESH CREAM, AND METHOD FOR ADJUSTING AVERAGE GLOBULE DIAMETER OF FAT GLOBULES IN FRESH CREAM
Document Type and Number:
WIPO Patent Application WO/2016/129569
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide a method for producing fresh cream for which emulsion stability is retained to a degree such that there are no problems with regard to commercial distribution, while the average fat globule diameter can be either increased or reduced in comparison to the average fat globule diameter of conventional fresh cream. By means of this method for producing fresh cream, the starting emulsion is centrifuged at least twice. Specifically, for instance, the starting emulsion is centrifuged, the resulting light liquid is re-centrifuged, and either the resulting light liquid or heavy liquid, or a mixture containing the light liquid and/or the heavy liquid, is re-centrifuged. By using this method for producing fresh cream, the average fat globule diameter (average value of the fat globule diameter) can be adjusted while inhibiting or preventing the breakdown of a fat globule film.

Inventors:
TSUJI Naoki (Meiji Co. Ltd., 540, Naruda, Odawara-sh, Kanagawa 62, 〒2500862, JP)
YOKOYAMA Akane (Meiji Co. Ltd., 540, Naruda, Odawara-sh, Kanagawa 62, 〒2500862, JP)
Application Number:
JP2016/053722
Publication Date:
August 18, 2016
Filing Date:
February 09, 2016
Export Citation:
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Assignee:
MEIJI CO., LTD. (2-10, Shinsuna 1-chome Koto-k, Tokyo 08, 〒1368908, JP)
International Classes:
A23C13/14
Foreign References:
JP2004267166A2004-09-30
JP2014068605A2014-04-21
Other References:
FENG S. ET AL.: "Technical Note:A Rapid Lipid Separation Method for Determining Fatty Acid Composition of Milk.", J. DAIRY SCI., vol. 87, no. 11, 2004, pages 3785 - 3788
Attorney, Agent or Firm:
KITAHARA Hiroyoshi et al. (RINOWA INTERNATIONAL PATENT FIRM, Sakurabashi Yachiyo Bldg. 3F 2-5-6, Umeda, Kita-ku, Osaka-sh, Osaka 01, 〒5300001, JP)
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