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Title:
MILK FAT CREAM AND METHOD FOR MANUFACTURING SAME
Document Type and Number:
WIPO Patent Application WO/2016/035693
Kind Code:
A1
Abstract:
 Sucrose stearic acid ester having an HLB of 3 or less, sucrose palmitic acid ester having an HLB of 3 or less, and/or sucrose behenic acid ester having an HLB of 3 or less is added to a fat source separated from milk to prepare an oil phase. Milk protein is added to water, and sucrose stearic acid ester having an HLB of 15 or above and/or sucrose palmitic acid ester having an HLB of 15 or above is added to prepare a water phase. Mixing the oil phase and the water phase makes it possible to obtain a milk fat cream in which, when the milk fat cream is subjected to a freezing treatment such that the rate of temperature decrease when the center temperature falls from 0°C to -10°C is 0.10°C/minute or less and then subjected to a defrosting treatment in a 5°C atmosphere temperature, the rate of change in the median diameter of fat globules before and after the freezing and defrosting treatments is 20% or less and the rate of change in viscosity before and after the freezing and defrosting treatments is 50% or less.

Inventors:
KOSUGI, Tatsuya (1-1, Naebocho 6-chome, Higashi-ku, Sapporo-sh, Hokkaido 43, 〒0650043, JP)
MUTO, Takaaki (1-1, Naebocho 6-chome, Higashi-ku, Sapporo-sh, Hokkaido 43, 〒0650043, JP)
MIURA, Makoto (Iwate University 3-18-8, Ueda, Morioka-sh, Iwate 50, 〒0208550, JP)
Application Number:
JP2015/074369
Publication Date:
March 10, 2016
Filing Date:
August 28, 2015
Export Citation:
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Assignee:
MEGMILK SNOW BRAND CO., LTD. (1-1 Naebocho 6-chome, Higashi-ku Sapporo-sh, Hokkaido 43, 〒0650043, JP)
NATIONAL UNIVERSITY CORPORATION, IWATE UNIVERSITY (3-18-8, Ueda Morioka-sh, Iwate 50, 〒0208550, JP)
International Classes:
A23C13/12; A23C13/14
Domestic Patent References:
2007-10-11
Foreign References:
JP2004107535A2004-04-08
JPH0956329A1997-03-04
JPH08332025A1996-12-17
JPH03130040A1991-06-03
JPS63267250A1988-11-04
Other References:
KAN, CHUAN-PU. ET AL.: "Effect of emulsifier on stability of butter-based UHT whipping cream", CHINA DAIRY INDUSTRY, vol. 41, no. 3, 2013, pages 8 - 11, ISSN: 1001-2230
SAORI UBE ET AL.: "Toketsu Kaito ni yori Okiru O/W Gata Emulsion no Nyuka Hakai ni Taisuru Nyukazai no Eikyo", JAPAN OIL CHEMISTS' SOCIETY DAI 53 KAI NENKAI KOEN YOSHISHU, vol. 53, 9 September 2014 (2014-09-09), pages 87, ISSN: 1348-6764
MOE ONO ET AL.: "Toketsu Kaito ni yori Okiru O/W Gata Emulsion no Nyuka Hakai ni Taisuru Shinsuisei Nyukazai no Eikyo", JAPAN OIL CHEMISTS' SOCIETY DAI 54 KAI NENKAI KOEN YOSHISHU, vol. 54, 8 September 2015 (2015-09-08), pages 173, ISSN: 1348-6764
Attorney, Agent or Firm:
MOEGI PATENT OFFICE (7-7 Toranomon 2-chome, Minato-ku Tokyo, 01, 〒1050001, JP)
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