WHIPPED COMPOUND CREAM CONTAINING FRESH CREAM

WIPO Patent Application WO/2015/022961

A1

Provided is a whipped compound cream that maintains a high starting liquid stability of an oil-in-water emulsion oleaginous composition to be mixed with fresh cream, and by whipping the post-mixing starting liquid, has superior heat-resistant shape retention, a rich flavor of concentrated milk, and a fresh sensation. The whipped compound cream only contains less than 0.1 mass% of emulsifiable substances other than milk protein in the entirety of the oil-in-water emulsion oleaginous composition, and results from mixing fresh cream and the oil-in-water emulsion oleaginous composition not having foamability and containing 5-40 mass % inclusive of oil/fat, 8-25 mass% inclusive of nonfat milk solids, and 1.5-9 mass% inclusive of milk protein, the oil/fat containing a component having a rising melting point of 27-32°C inclusive and having a median size of the oil droplets of 0.8-4.0 μm inclusive, in a manner such that the amount of milk fat derived from the fresh cream is 11-42.0 mass% inclusive in the entirety of the whipped compound cream, and then whipping without performing pasteurization processing, sterilization processing, or homogenizing processing.

ISOBE TOSHIHIDE (JP)
YAMAMOTO AKIHIRO (JP)

PCT/JP2014/071297

February 19, 2015

August 12, 2014

Click for automatic bibliography generation  

KANEKA CORP (JP)

A23C13/14; A23D7/02

JP2006304782A	2006-11-09
JP2006304713A	2006-11-09
JP2007236348A	2007-09-20
JP2011205959A	2011-10-20
JP2009278969A	2009-12-03
JPH06276978A	1994-10-04
JPH05276888A	1993-10-26

TOSHIHIRO SHIMADA: "Whipping Cream", FOOD & FOOD INGREDIENTS JOURNAL OF JAPAN, 1999, pages 55 - 63

UEKI, Kyuichi et al. (JP)
Hisakazu Ueki (JP)

View/Download PDF      PDF Help

Previous Patent: VISIBLE LIGHT-RESPONSIVE PHOTOCATALYST BODY AND METHOD FOR PRODUCING SAME

Next Patent: LIPID METABOLISM ACCELERATOR