JP6761353B2 - フレッシュクリームの製造方法、および、フレッシュクリーム中の脂肪球の平均球径調整方法 - Google Patents

フレッシュクリームの製造方法、および、フレッシュクリーム中の脂肪球の平均球径調整方法 Download PDF

Info

Publication number
JP6761353B2
JP6761353B2 JP2016574799A JP2016574799A JP6761353B2 JP 6761353 B2 JP6761353 B2 JP 6761353B2 JP 2016574799 A JP2016574799 A JP 2016574799A JP 2016574799 A JP2016574799 A JP 2016574799A JP 6761353 B2 JP6761353 B2 JP 6761353B2
Authority
JP
Japan
Prior art keywords
fresh cream
range
less
milk
liquid
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
JP2016574799A
Other languages
English (en)
Japanese (ja)
Other versions
JPWO2016129569A1 (ja
Inventor
直樹 ▲辻▼
直樹 ▲辻▼
茜 横山
茜 横山
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Meiji Co Ltd
Original Assignee
Meiji Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Meiji Co Ltd filed Critical Meiji Co Ltd
Publication of JPWO2016129569A1 publication Critical patent/JPWO2016129569A1/ja
Application granted granted Critical
Publication of JP6761353B2 publication Critical patent/JP6761353B2/ja
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/14—Cream preparations containing milk products or non-fat milk components
JP2016574799A 2015-02-09 2016-02-09 フレッシュクリームの製造方法、および、フレッシュクリーム中の脂肪球の平均球径調整方法 Active JP6761353B2 (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2015022838 2015-02-09
JP2015022838 2015-02-09
PCT/JP2016/053722 WO2016129569A1 (ja) 2015-02-09 2016-02-09 フレッシュクリームの製造方法、および、フレッシュクリーム中の脂肪球の平均球径調整方法

Publications (2)

Publication Number Publication Date
JPWO2016129569A1 JPWO2016129569A1 (ja) 2017-11-30
JP6761353B2 true JP6761353B2 (ja) 2020-09-23

Family

ID=56615321

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2016574799A Active JP6761353B2 (ja) 2015-02-09 2016-02-09 フレッシュクリームの製造方法、および、フレッシュクリーム中の脂肪球の平均球径調整方法

Country Status (4)

Country Link
JP (1) JP6761353B2 (zh)
CN (1) CN107072224A (zh)
TW (1) TW201628502A (zh)
WO (1) WO2016129569A1 (zh)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6740092B2 (ja) * 2016-11-11 2020-08-12 森永乳業株式会社 フレッシュクリームの製造方法
JP7175088B2 (ja) * 2017-03-01 2022-11-18 株式会社明治 生クリーム及びその製造方法
JP7224864B2 (ja) * 2018-02-16 2023-02-20 森永乳業株式会社 ホイップドクリームの製造方法及びホイップドクリーム

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4397170B2 (ja) * 2003-03-12 2010-01-13 株式会社Ａｄｅｋａ 油中水型可塑性乳化油脂組成物
JP2014068605A (ja) * 2012-09-28 2014-04-21 Morinaga Milk Ind Co Ltd ホイップ用クリームの製造方法

Also Published As

Publication number Publication date
CN107072224A (zh) 2017-08-18
JPWO2016129569A1 (ja) 2017-11-30
TW201628502A (zh) 2016-08-16
WO2016129569A1 (ja) 2016-08-18

Similar Documents

Publication Publication Date Title
JP5601432B1 (ja) 粉末油脂及びその製造法と、それを用いたチョコレート様食品
JP6761353B2 (ja) フレッシュクリームの製造方法、および、フレッシュクリーム中の脂肪球の平均球径調整方法
TWI644619B (zh) 奶油類之製造方法
Waldron et al. Role of milk fat in dairy products
TWI673005B (zh) 攪拌複合奶油
JP6612491B2 (ja) 食用クリームおよびその製造方法
CN108260703A (zh) 冷冻饮品及其制备方法
JP6628606B2 (ja) 生クリーム含有ホイップドコンパウンドクリーム
JP6855272B2 (ja) 起泡性水中油型乳化組成物用乳化剤
JP6236935B2 (ja) 水中油型乳化物の製造法
WO2004062376A1 (ja) 風味が良く、乳化安定性にすぐれたクリーム類及びその製造法
US3716377A (en) Preparation of cheese
EP0615690A1 (en) Oil extraction of cholesterol from milk products
EP3086652B1 (en) Method of manufacturing an improved beverage
JP2015533515A (ja) 発泡性飲料組成物及びその製造方法
JPH07255376A (ja) 酸性デザート用水中油型乳化油脂組成物
WO2017078114A1 (ja) 乳性飲料及びその製造方法
JP7131939B2 (ja) フレッシュクリーム及びその製造方法
JP2012075430A (ja) カスタード風味を呈する起泡性水中油型乳化油脂組成物
JPH0227941A (ja) フレッシュチーズ様食品とその製造方法
JP6022174B2 (ja) 乳脂肪クリーム及びその製造方法
JP6740092B2 (ja) フレッシュクリームの製造方法
JP7184321B2 (ja) ゲル状食品及びその製造方法
NO130618B (zh)
JP2017201927A (ja) 食用起泡性クリーム及び食用ホイップドクリーム

Legal Events

Date Code Title Description
A621 Written request for application examination

Free format text: JAPANESE INTERMEDIATE CODE: A621

Effective date: 20190107

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20191217

A601 Written request for extension of time

Free format text: JAPANESE INTERMEDIATE CODE: A601

Effective date: 20200129

A521 Written amendment

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20200401

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20200512

A601 Written request for extension of time

Free format text: JAPANESE INTERMEDIATE CODE: A601

Effective date: 20200703

A521 Written amendment

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20200813

TRDD Decision of grant or rejection written
A01 Written decision to grant a patent or to grant a registration (utility model)

Free format text: JAPANESE INTERMEDIATE CODE: A01

Effective date: 20200901

A61 First payment of annual fees (during grant procedure)

Free format text: JAPANESE INTERMEDIATE CODE: A61

Effective date: 20200904

R150 Certificate of patent or registration of utility model

Ref document number: 6761353

Country of ref document: JP

Free format text: JAPANESE INTERMEDIATE CODE: R150