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Freeze tolerant cream and method for producing same

A cream, liquid cream technology, applied in cream preparations, cream substitutes, other dairy products, etc., can solve the problems of unobtainable, smooth whipping cream, etc., and achieve the effect of high freezing resistance and preventing deterioration.

Inactive Publication Date: 2014-03-19
VITAMIN MILK PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, when whipping (whip) using such thawed cream, it is widely known that smooth whipped cream cannot be obtained unlike the case of using refrigerated cream.

Method used

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  • Freeze tolerant cream and method for producing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Weigh 280 kg of main milk with a milk fat content of 35% by weight (hereinafter referred to as raw material cream A), then heat it to 60° C. with a plate heat exchanger, and add the whole amount to a 330 L mixing tank. In the blending and stirring process, the heated raw material cream A is stirred at a speed of 10-20rpm by an anchor mixer attached to the mixing tank, and further passed through a high-speed, high-shear mixer independent of the anchor mixer and attached to the mixing tank. Mixer - a homogeneous mixer, stirring at a speed of 1500-3000rpm. In the blending and stirring process, the anchor type mixer runs unchanged, but the homomixer does not run unchanged, but it takes about 20 minutes to increase the rotation speed from 1500 to 3000rpm in stages, and stir together with the anchor type mixer during this period .

[0048] After blending and stirring, filter the mixture with a 40-mesh filter, and use a homogenizer with a homogenization pressure of 20kgf / cm ...

Embodiment 2

[0053] Liquid cream was obtained by the method similar to Example 1 except having used 280 kg of milk fat content as a raw material (henceforth the raw material cream B) which is 47 weight% of milk main ingredients. The fat content of the obtained liquid cream was 47% by weight, the volume expansion was 8.0% by volume compared with the volume after adding the raw materials in the mixing and stirring step, and the viscosity (Mojonnier method) index at 20° C. was 80. In addition, when the high-speed, high-shear mixer was not used for stirring in the mixing and stirring process, the indicated degree of viscosity (Mojonnier method) at 20°C was the same as Comparative Example 2 described later, which was 45, so the increase rate of the indicated degree was 77.8 %.

Embodiment 3

[0055] Liquid cream was obtained by the method similar to Example 1 except having used 280 kg of milk fat content 40 weight% of milk main raw materials (hereinafter referred to as raw material cream C) as a raw material. The fat content of the obtained liquid cream was 40% by weight, the volume expanded by 7.0% by volume compared with the volume after adding the raw materials in the mixing and stirring step, and the viscosity (Mojonnier method) index at 20° C. was 100. In addition, when the high-speed high-shear mixer was not used for stirring in the blending and stirring process, the indicated degree of viscosity (Mojonnier method) at 20°C was the same as that of Comparative Example 3 described later, which was 60, so the increase rate of the indicated degree was 66.7 %.

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Abstract

In the present invention, a liquid cream is caused to include microbubbles by means of combining the use of a general-purpose agitator and a high-speed, high-shear agitator and thus a triple mixture of liquid, fat globules, and microbubbles is formed, and an increase in cubical expansion and viscosity is achieved. As a result, provided is a liquid cream in which there is no freezing damage arising as a result of freezing and thawing the cream, in other words, freezing damage such as no longer being able to sustain the emulsion, not being able to be whipped or resulting in minute roughness at the surface even if whipping is possible, and forming a heavy whip with low overrun.

Description

technical field [0001] The present invention relates to freeze-resistant cream that can produce whipped cream (whipped cream) of the same quality as when non-frozen cream is used after thawing even if it is stored frozen. [0002] In the present invention, cream is not limited to "cream from which milk fat has been removed from raw milk, cow's milk, or special milk" as defined in the departmental regulations (Decree No. Substances other than ingredients", but include "foods with milk or dairy products as the main raw material". Specifically, in the department's regulations, cream is defined as a substance with a milk fat content of 18.0% or more. For the cream marked as "Type: Cream" on the container of a product that the demander can obtain in the form of a commercial product, it is usually It is called whipped cream, and the products in which vegetable oil is added to milk fat, the products in which additives such as emulsifiers and stabilizers are mixed in milk fat, the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/12A23C13/08A23D7/00A23L1/19A23L9/20
CPCA23L1/0097A23C13/12A23C2210/30A23D7/0053A23C13/085A23G9/327A23G9/46A23P30/40A23L9/20A23C13/00A23C13/14A23D7/00
Inventor 中岛清之小泽康弘山田贵世庄司胜
Owner VITAMIN MILK PRODS
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