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Title:
MANUFACTURING METHOD OF WHIP CREAM
Document Type and Number:
Japanese Patent JP2014068605
Kind Code:
A
Abstract:

To provide a manufacturing method of a whip cream excellent in flavor and shape-retention ability.

The manufacturing method of a whip cream includes blending a plurality of raw material creams having a different average fat globule diameter, respectively. The fat sources of the raw material creams are creams made from raw material milk from which components other than milk fat are removed, respectively. The raw material creams have an average fat globule diameter of the range of 2 μm or more and 4 μm or less, respectively. Among the raw material creams, a first raw material cream has the largest average fat globule diameter x1, and a second raw material cream has the smallest average fat globule diameter x2, with a difference between x1 and x2 of 0.4 μm or more. In the total amount of raw material creams, the proportion of the first raw material cream is 25 mass% or more, and the proportion of the second raw material cream is 12.5 mass% or more.


Inventors:
IHARA KEIICHI
HIROTA MASASHI
OCHI HIROSHI
ABE TADAHIRO
Application Number:
JP2012217848A
Publication Date:
April 21, 2014
Filing Date:
September 28, 2012
Export Citation:
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Assignee:
MORINAGA MILK INDUSTRY CO LTD
International Classes:
A23C13/14
Domestic Patent References:
JP2010081840A2010-04-15
JPH10127245A1998-05-19
JP2007259831A2007-10-11
JP2006304782A2006-11-09
JP2008131927A2008-06-12
JP2009254353A2009-11-05
Foreign References:
WO2007114266A12007-10-11
Attorney, Agent or Firm:
Masatake Shiga
Tadashi Takahashi
Suzuki Mitsuyoshi
Toyoyama Ogi



 
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