JPS5515722A - Production of whipped cream - Google Patents

Production of whipped cream

Info

Publication number
JPS5515722A
JPS5515722A JP8793878A JP8793878A JPS5515722A JP S5515722 A JPS5515722 A JP S5515722A JP 8793878 A JP8793878 A JP 8793878A JP 8793878 A JP8793878 A JP 8793878A JP S5515722 A JPS5515722 A JP S5515722A
Authority
JP
Japan
Prior art keywords
heat
stabilizer
short time
whipped cream
cream
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.)
Pending
Application number
JP8793878A
Other languages
Japanese (ja)
Inventor
Toshiyuki Oota
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP8793878A priority Critical patent/JPS5515722A/en
Publication of JPS5515722A publication Critical patent/JPS5515722A/en
Pending legal-status Critical Current

Links

Landscapes

  • Dairy Products (AREA)

Abstract

PURPOSE: A mixture of fresh cream and a stabilizer is heat treated for a short time, then cooled and stored, thus producing whipped cream with increased stability, especially freezing stability.
CONSTITUTION: A mixture of fresh cream and a stabilizer is treated with heat at a high temperature for a short time, then stored by cooling. Then, when used, it is whipped to form said whipped cream. The stabilizer is suitably made from protein. The treatment with heat at a high temperature for a short time is carried out at about 90W170°C for 1 sec to 5 min. After the heat treatment, cooling as rapidly as possible is preferred for the storage.
COPYRIGHT: (C)1980,JPO&Japio
JP8793878A 1978-07-19 1978-07-19 Production of whipped cream Pending JPS5515722A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP8793878A JPS5515722A (en) 1978-07-19 1978-07-19 Production of whipped cream

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP8793878A JPS5515722A (en) 1978-07-19 1978-07-19 Production of whipped cream

Publications (1)

Publication Number Publication Date
JPS5515722A true JPS5515722A (en) 1980-02-04

Family

ID=13928837

Family Applications (1)

Application Number Title Priority Date Filing Date
JP8793878A Pending JPS5515722A (en) 1978-07-19 1978-07-19 Production of whipped cream

Country Status (1)

Country Link
JP (1) JPS5515722A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5965306A (en) * 1982-10-06 1984-04-13 Canon Inc Sequence controller
JPS5965307A (en) * 1982-10-06 1984-04-13 Canon Inc Sequence controller
US9339046B2 (en) 2011-09-20 2016-05-17 Oriental Yeast Co., Ltd. Frozen fresh cream to be whipped, method for producing the frozen fresh cream, whipped cream, and method for producing the whipped cream
JP2020137428A (en) * 2019-02-27 2020-09-03 高梨乳業株式会社 Foamable oil-in-water type emulsion

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5965306A (en) * 1982-10-06 1984-04-13 Canon Inc Sequence controller
JPS5965307A (en) * 1982-10-06 1984-04-13 Canon Inc Sequence controller
US9339046B2 (en) 2011-09-20 2016-05-17 Oriental Yeast Co., Ltd. Frozen fresh cream to be whipped, method for producing the frozen fresh cream, whipped cream, and method for producing the whipped cream
JP2020137428A (en) * 2019-02-27 2020-09-03 高梨乳業株式会社 Foamable oil-in-water type emulsion

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