JPS57110159A - Preparation of whipped cream and fresh cream - Google Patents

Preparation of whipped cream and fresh cream

Info

Publication number
JPS57110159A
JPS57110159A JP55186180A JP18618080A JPS57110159A JP S57110159 A JPS57110159 A JP S57110159A JP 55186180 A JP55186180 A JP 55186180A JP 18618080 A JP18618080 A JP 18618080A JP S57110159 A JPS57110159 A JP S57110159A
Authority
JP
Japan
Prior art keywords
cream
dough
mixture
whipped
fresh
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.)
Granted
Application number
JP55186180A
Other languages
Japanese (ja)
Other versions
JPS6364184B2 (en
Inventor
Isao Moriya
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 JP55186180A priority Critical patent/JPS57110159A/en
Publication of JPS57110159A publication Critical patent/JPS57110159A/en
Publication of JPS6364184B2 publication Critical patent/JPS6364184B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Dairy Products (AREA)
  • Grain Derivatives (AREA)

Abstract

PURPOSE: To prepare a whipped cream and freash cream of high quality easily and rapidly, by mixing a mixed system of a cream base with a fat or oil with boiling water, melting and kneading the resultant mixture, and storing the resultant pasty dough in a refrigerator.
CONSTITUTION: A cream base is mixed a fat or oil with gentle stirring to give a uniform mixture, and hot water at 80°C or above is then poured on the mixture. The resultant mixture is stirred while preventing the formation of air bubbles for about 2W3min to give a pasty whipped cream dough or fresh cream dough. The dough is then introduced into a container with a lid, cooled to ordinary temperature in cold water and then stored in a refrigerator for about 3hr.
COPYRIGHT: (C)1982,JPO&Japio
JP55186180A 1980-12-26 1980-12-26 Preparation of whipped cream and fresh cream Granted JPS57110159A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55186180A JPS57110159A (en) 1980-12-26 1980-12-26 Preparation of whipped cream and fresh cream

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55186180A JPS57110159A (en) 1980-12-26 1980-12-26 Preparation of whipped cream and fresh cream

Publications (2)

Publication Number Publication Date
JPS57110159A true JPS57110159A (en) 1982-07-08
JPS6364184B2 JPS6364184B2 (en) 1988-12-09

Family

ID=16183785

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55186180A Granted JPS57110159A (en) 1980-12-26 1980-12-26 Preparation of whipped cream and fresh cream

Country Status (1)

Country Link
JP (1) JPS57110159A (en)

Also Published As

Publication number Publication date
JPS6364184B2 (en) 1988-12-09

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