Title:
MILK FAT CREAM AND METHOD FOR PRODUCING SAME
Document Type and Number:
WIPO Patent Application WO/2013/137374
Kind Code:
A1
Abstract:
Provided is a milk fat cream which can be produced without using any stabilizing additive such as an emulsifying agent, without using any special production apparatus/facility, or without using any complicated process, has a milk-derived good flavor, and also has excellent emulsion stability and good whipping properties.
A milk fat cream having excellent emulsion stability and good whipping properties can be produced by homogenizing raw material milk at 2.0 to 5.0 MPa before a cream layer is collected by centrifugation and before a cream separation step is carried out.
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Inventors:
KOSUGI TATSUYA (JP)
KIMURA HIROSHI (JP)
SUZUKI YUSUKE (JP)
MUTO TAKAAKI (JP)
KIMURA HIROSHI (JP)
SUZUKI YUSUKE (JP)
MUTO TAKAAKI (JP)
Application Number:
PCT/JP2013/057130
Publication Date:
September 19, 2013
Filing Date:
March 14, 2013
Export Citation:
Assignee:
MEGMILK SNOW BRAND CO LTD (JP)
International Classes:
A23C13/14
Foreign References:
| JP2007259831A | 2007-10-11 | |||
| JP2007259830A | 2007-10-11 | |||
| JP2006141273A | 2006-06-08 |
Other References:
SANAE HORIGUCHI ET AL.: "Cream no Netsu Shori ga Shibokyu ya Tanpakushitsu ni Ataeru Eikyo", JAPAN SOCIETY FOR BIOSCIENCE, BIOTECHNOLOGY, AND AGROCHEMISTRY 2011 NENDO TAIKAI KOEN YOSHISHU, 5 March 2011 (2011-03-05), pages 229
K.INOUE ET AL.: "Effects of manufacturing process parameters on fat globule size and viscosity of whipping cream.", MILCHWISSENSCHAFT, vol. 66, no. 2, 2011, pages 141 - 144
K.INOUE ET AL.: "Effects of manufacturing process parameters on fat globule size and viscosity of whipping cream.", MILCHWISSENSCHAFT, vol. 66, no. 2, 2011, pages 141 - 144
Attorney, Agent or Firm:
MOEGI PATENT OFFICE (JP)
Patent business corporation It burns and is ぎ特許事務所. (JP)
Patent business corporation It burns and is ぎ特許事務所. (JP)
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