JPS6119224B2 - - Google Patents
Info
- Publication number
- JPS6119224B2 JPS6119224B2 JP50153247A JP15324775A JPS6119224B2 JP S6119224 B2 JPS6119224 B2 JP S6119224B2 JP 50153247 A JP50153247 A JP 50153247A JP 15324775 A JP15324775 A JP 15324775A JP S6119224 B2 JPS6119224 B2 JP S6119224B2
- Authority
- JP
- Japan
- Prior art keywords
- cream
- whipping
- frozen
- whipped
- present
- 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.)
- Expired
Links
- 239000006071 cream Substances 0.000 claims description 20
- 235000000346 sugar Nutrition 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000003995 emulsifying agent Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 102100031350 Thioredoxin domain-containing protein 9 Human genes 0.000 claims description 2
- 101710154455 Thioredoxin domain-containing protein 9 Proteins 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 239000000654 additive Substances 0.000 claims 1
- 235000013355 food flavoring agent Nutrition 0.000 claims 1
- 239000003925 fat Substances 0.000 description 10
- 235000019197 fats Nutrition 0.000 description 10
- 239000000203 mixture Substances 0.000 description 9
- 238000010257 thawing Methods 0.000 description 9
- 235000018102 proteins Nutrition 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 238000000265 homogenisation Methods 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 239000008256 whipped cream Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 4
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- -1 flavorings Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000021190 leftovers Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Dairy Products (AREA)
Description
本発明はホイツプ用クリームの製造法に関する
もので、更に詳細には、凍結保存しておいて使用
時に解凍してホイツプできるクリームの製造法に
関するものである。
従来、ホイツプトツピングは牛乳から分離され
た生クリームを原料として、これに甘味料、香味
料、着色料等を添加してそのままホイツプして、
デコレーシヨン等に使用するものである。従つ
て、菓子工場等においては生クリームを毎日の使
用量にあわせて購入しなければならなかつた。仮
に大量の生クリームを購入し、凍結保存して少量
づつ使用しようとしても、凍結したクリームを解
凍したときに、乳化状態がこわれ、蛋白の分離を
起してクリームとしては役に立たなくなつてしま
うのである。
また、生クリーム以外にも各種成分を組合せた
ホイツプ用クリームが市販されているが、これも
生クリームと同様に凍結長期保存したり、未使用
部を凍結して保存しようとしても再使用時に解凍
すれば蛋白が分離してしまつて、最早ホイツプし
ても良好なホイツプトツピングを製造することは
できなかつたのである。
しかしながらホイツプ用クリームを必要の生じ
た場合に、その都度製造所から運搬するのはきわ
めて手間がかかり、しかも製造所にあればよい
が、なければ購入することもできず、客の需要に
応じることはできなくなる。更に大量のホイツプ
用クリームを購入して余つたときは、長期凍結保
存ができなくて、廃棄したりするなどの処置をし
なければならなくなつてしまうこともあるのであ
る。
本発明者は、このようなホイツプ用クリームの
欠点を改善するために、長期間凍結保存して、い
つ解凍してホイツプしてもすぐれたホイツプトツ
ピングができるクリームを得るために研究を重ね
たところ、本発明においてこの目的に沿つたすぐ
れたホイツプ用凍結保存性クリームを製造するこ
とに成功したのである。
本発明は、蛋白質１〜４％、脂肪20〜30％、糖
類15〜30％を主体とし、これと水、香味料、乳化
剤等を混合し、得られた原料を1500〜5500lb/in
２、好ましくは3500〜4500lb/in2の加圧下に均質
化し、これを凍結する方法である。この方法によ
つて得られた凍結保存性クリームは適宜解凍した
り、解凍−再凍結−解凍をくり返ししてもホイツ
プ性並びにトツピング性を何らそこなうことなく
すぐれたホイツプトツピングを製造することがで
きるものである。
本発明における第１の特色は主原料の組成を蛋
白質１〜４％、脂肪20〜30％、糖類15〜30％とし
た点である。従来、ホイツプ用クリームは脂肪が
約45％であつたものを20〜30％の低脂肪とし、こ
れに対して少い糖類を15〜30％まで高めることに
よつて、これと後の1500〜5500lb/in2の加圧均質
化で、凍結して解凍してもこわれることのない良
好な乳化状態を保持し、解凍した後でもホイツプ
した場合すぐれたホイツプ性並びにトツピング性
を与えることが可能となつている。本発明の主原
料組成は、更に、解凍−再凍結−解凍をくり返し
てもホイツプ性、トツピング性に何らの低下もみ
られないので、一旦ホイツプするために解凍した
ものが余つたときでも、再び冷凍庫に入れて凍結
し、必要なときに解凍して使用することができる
ものである。
本発明における第２の特色は、ホイツプトツピ
ングの原料を1500〜5500lb/in2、好ましくは3500
〜4500lb/in2の加圧下に均質化することである。
従来、ホイツプトツピングの原料の均質化につ
いては特公昭46−39061号公報において、6000lb/
ｉｎ２以上の均質化においてすぐれたトツピング性
が得られ、かつシネリシスの良好なものが得られ
るとの提案がなされたが、、このような高圧にお
ける均質化は本発明においてはむしろ好ましくな
く、少なくとも5500lb/in2以下でなければ適当で
ないことが明らかとなつた。その理由は明らかで
はないが、6000lb/in2以上で均質化したものは凍
結−解凍してホイツピングしたときホイツプに要
する時間が長くなつて硬すぎる組織となり、トツ
ピング性はよいのであるが、全体がばさばさとな
り、食感性を損い、好ましくない。
反対に均質化圧力が3500lb/in2より低いとトツ
ピングの硬さが不足して、保形性が悪くなる傾向
がみとめられた。さらに1500lb/in2より低い圧力
が均質化したものは凍結−解凍を繰返すと乳化の
破壊が著しく進行して均質な液状が保てなくな
る。
本発明で用いる脂肪としては動物油脂でもよい
が、健康性、経済性から植物性油脂が好ましい。
植物油脂としては、ゴマ油、米油、パーム油、大
豆油、ナタネ油、ヤシ油、パーム核油等あらゆる
植物油が用いられる。油脂の使用量は原料全量の
約20〜30％で、最も好ましいのは約25％である。
油脂の量が約20％より少くなるとホイツプトツピ
ングの保型性が劣化するとともに舌ざわりが悪く
なり、また約30％より多くなるとボデーが硬くな
つたり、組織が粗くなつたりし、さらに脂肪感が
強くなりすぎて食感上好ましくない。
本発明で用いる蛋白質は乳蛋白、大豆蛋白、乳
蛋白と大豆蛋白との混合物、精製カゼイン、その
混合物など種々のものが使用できるが、健康食品
として大豆蛋白が最も好ましく、その添加量は１
〜４％である。
次に本発明で用いる糖類は、蔗糖、ブドー糖、
乳糖、果糖などの各種糖類並びにこれらの混合物
で、その添加量は15〜30％である。この糖類の添
加量の15〜30％は、脂肪量20〜30％とのかね合い
において本発明においてはきわめて重要である。
即ち、15〜30％の高糖濃度、20〜30％のやゝ低脂
肪によつて凍結−解凍、もしくはこのくり返しに
よつても良好な乳化状態を保持しつづけることが
でき、蛋白質の分離を起すことなく、すぐれたホ
イツプトツピングを製造することを可能にしたも
のであり、その時の脂肪量と糖濃度の組合せで低
脂肪量では糖濃度を高くすることで適度の硬さを
もたせ、高脂肪量では糖濃度を低くすることで良
好な乳化性、硬さ、組織をもたせることができ
る。
次に本発明の配合例を示す。
配 合 例
重量％
脂 肪 20〜30
蛋白質 １〜４
炭水化物 15〜30
乳化剤 0.5〜1.5
安定剤 0.1〜1.0
香 料 0.1〜1.0
着色料 0.0001〜0.001
水 40〜60
本発明においては、これら成分の配合物を殺菌
処理し、これを1500〜5500lb/in2、好ましくは
3500〜4500lb・/in2の加圧下に均質化される。得
られた均質化物はそのままもしくは経時後冷凍庫
で凍結される。
ここに凍結されたホイツプ用クリームは適宜必
要に応じて解凍しホイツプトツピングの製造に使
用でき、組織の劣化は全くみられない。また、こ
の凍結されたホイツプ用クリームは仕事の都合等
により凍結−解凍−凍結をくり返しても乳化状態
はいつまでも良好であり、ホイツプトツピングを
製造しても組織の劣化は全くみられない、すぐれ
たものである。なお、この発明の配合物は、凍結
することなしに、そのままホイツプ用クリームと
してホイツプトツピングの製造に使用できること
は勿論である。
次に本発明の試験例を示す。
The present invention relates to a method for producing cream for whipping, and more particularly, to a method for producing cream that can be stored frozen and then thawed and whipped before use. Conventionally, whipped toppings use fresh cream separated from milk as the raw material, adding sweeteners, flavorings, coloring agents, etc., and then whipping it as is.
It is used for decoration etc. Therefore, in confectionery factories, etc., fresh cream had to be purchased in accordance with the amount used on a daily basis. Even if you purchase a large amount of fresh cream, freeze it, and use it in small quantities, when you thaw the frozen cream, the emulsification will break down and the proteins will separate, making it useless as a cream. be. In addition to fresh cream, there are whipping creams that combine various ingredients on the market, but like fresh cream, these can also be frozen for long periods of time, and even if you try to freeze the unused portion and save it, it will thaw when reused. As a result, the protein separated, and it was no longer possible to produce good whipped toppings even after whipping. However, it is very time-consuming to transport whipping cream from the factory each time it is needed, and it is fine to have it at the factory, but if it is not there, it cannot be purchased, and it is difficult to meet customer demand. will no longer be possible. Furthermore, if you buy a large amount of whipped cream and have leftovers, you may not be able to freeze them for a long time and have to take other measures such as throwing them away. In order to improve these drawbacks of whipping cream, the present inventor conducted research to obtain a cream that can be frozen for a long period of time and which can be thawed and whipped at any time to produce excellent whipping. As a result, the present invention has succeeded in producing an excellent cryopreservable cream for whipping that meets this purpose. The present invention mainly consists of 1 to 4% protein, 20 to 30% fat, and 15 to 30% sugar, and mixes this with water, flavorings, emulsifiers, etc.
2. Homogenization is preferably carried out under pressure of 3500 to 4500 lb/in 2 and then frozen. The cryopreservable cream obtained by this method can be thawed as appropriate or repeatedly thawed, refrozen, and thawed to produce excellent whipped toppings without any loss in whipping and topping properties. It is something that can be done. The first feature of the present invention is that the composition of the main raw materials is 1-4% protein, 20-30% fat, and 15-30% saccharide. Conventionally, whipping cream had a fat content of about 45%, but by reducing the fat content to 20-30%, and increasing the amount of sugar to 15-30%, we have changed this to the later 1,500-30% fat content. Pressure homogenization at 5500lb/in 2 maintains a good emulsified state that will not break even after freezing and thawing, and even after thawing, it is possible to give excellent whipping and topping properties. It's summery. Furthermore, the main raw material composition of the present invention shows no deterioration in whipping and topping properties even after repeated thawing, refreezing, and thawing. It can be frozen and thawed when needed. The second feature of the present invention is that the raw material for whipped toppings is 1500 to 5500 lb/in 2 , preferably 3500 lb/in 2 .
Homogenize under pressure of ~4500 lb/in 2 . Conventionally, regarding the homogenization of raw materials for whipped toppings, Japanese Patent Publication No. 1973-39061 describes a method of 6000lb/
It has been proposed that excellent topping properties and good syneresis can be obtained by homogenizing in 2 or more, but such homogenizing at high pressure is rather unfavorable in the present invention, and at least It became clear that anything less than 5500lb/in 2 would be inappropriate. The reason for this is not clear, but when homogenized at 6000 lb/in 2 or more, when whipped after freezing and thawing, the whipping time takes longer and the structure becomes too hard, and although the topping properties are good, the overall It becomes crumbly and loses texture, which is not desirable. On the other hand, when the homogenization pressure was lower than 3500 lb/in 2 , the hardness of the toppings was insufficient and the shape retention tended to deteriorate. Furthermore, if the pressure is lower than 1500 lb/in 2 and the product is homogenized, repeating freezing and thawing will cause the emulsification to break down significantly, making it impossible to maintain a homogeneous liquid state. Although animal fats and oils may be used as the fats used in the present invention, vegetable fats and oils are preferred from the viewpoint of health and economy.
As the vegetable oil, any vegetable oil such as sesame oil, rice oil, palm oil, soybean oil, rapeseed oil, coconut oil, palm kernel oil, etc. can be used. The amount of oil and fat used is about 20 to 30% of the total amount of raw materials, and the most preferable amount is about 25%.
If the amount of fat and oil is less than about 20%, the shape retention of whipped toppings will deteriorate and the texture will be poor, and if it is more than about 30%, the body will become hard, the tissue will become rough, and the fat will become even worse. The texture becomes too strong, which is undesirable in terms of texture. Various proteins can be used as the protein used in the present invention, such as milk protein, soybean protein, a mixture of milk protein and soybean protein, purified casein, and a mixture thereof, but soybean protein is most preferred as a health food, and the amount added is 1
~4%. Next, the sugars used in the present invention include sucrose, glucose,
Various sugars such as lactose and fructose, as well as mixtures thereof, are added in an amount of 15 to 30%. The amount of added sugars of 15 to 30% is extremely important in the present invention in balance with the amount of fat of 20 to 30%.
In other words, by using a high sugar concentration of 15-30% and a slightly low fat content of 20-30%, it is possible to maintain a good emulsified state even during freezing-thawing or repeating this process, and the separation of proteins is facilitated. It has made it possible to produce excellent whipped toppings without causing any stiffness, and the combination of fat content and sugar concentration at that time allows for moderate hardness by increasing the sugar concentration when the fat content is low. When the fat content is high, lowering the sugar concentration can provide good emulsifying properties, hardness, and structure. Next, a formulation example of the present invention will be shown. Formulation example Weight % Fat 20-30 Protein 1-4 Carbohydrate 15-30 Emulsifier 0.5-1.5 Stabilizer 0.1-1.0 Flavor 0.1-1.0 Coloring agent 0.0001-0.001 Water 40-60 In the present invention, these components are blended. Sterilize the material and reduce it to 1500-5500lb/in 2 , preferably
Homogenized under pressure of 3500 to 4500 lb/in 2 . The obtained homogenized product is frozen as it is or after a period of time in a freezer. The frozen cream for whipping can be thawed as needed and used for manufacturing whipped cream, and no deterioration of the tissue is observed. In addition, this frozen whipped cream remains in a good emulsified state even if it is repeatedly frozen, thawed, and frozen due to work circumstances, and no tissue deterioration is observed even when whipped cream is manufactured. , is excellent. It goes without saying that the composition of the present invention can be used as it is as a whipped cream for producing whipped toppings without being frozen. Next, test examples of the present invention will be shown.
【表】【table】
【表】
以上の配合成分を下記の表に従つて70℃で混合
溶解し、過し、殺菌処理し、74℃にそれぞれ均
質化処理し、３℃まで冷却した後、容器につめ
て、急速冷凍−解凍をくり返して、性状の変化を
みた。
試験結果は下記の表に示されるが、脂肪20〜30
％、糖類15〜30％において均質化処理1500〜5500
lb/in2で、凍結−解凍をくり返しても、すぐれた
性状が得られることが明らかである。[Table] The above ingredients are mixed and dissolved at 70℃ according to the table below, filtered, sterilized, homogenized at 74℃, cooled to 3℃, packed in a container, and quickly After repeated freezing and thawing, changes in properties were observed. The test results are shown in the table below, but fat 20-30
%, homogenization treatment at 15-30% sugars 1500-5500
It is clear that excellent properties can be obtained even after repeated freezing and thawing at lb/in 2 .
【表】【table】
【表】 次に本発明の実施例を示す。【table】 Next, examples of the present invention will be shown.
【表】
以上の配合成分を70〜71℃の温度下でよく混合
溶解し、フイルターを通して過し、これを85
℃、15秒間殺菌処理し、これを熱交換器を通して
74℃まで冷却し、74℃で4000lb/in2でホモゲナイ
ザーを用いて均質化処理し、これを３℃まで冷却
し、容器につめ、そのまま−30〜−40℃の雰囲気
下に送つて急速冷凍することによつて凍結された
ホイツプ用クリームを得た。
ここに得られた凍結ホイツプ用クリームはいつ
までも冷凍保存でき、１ケ月冷凍保存したものを
解凍し、ホイツプしたところホイツプ性並びにト
ツピング性の良好なホイツプトツピングを製造す
ることができた。[Table] Mix and dissolve the above ingredients well at a temperature of 70 to 71℃, pass through a filter, and
℃, sterilized for 15 seconds and passed through a heat exchanger.
Cool to 74℃, homogenize at 74℃ using a homogenizer at 4000lb/in 2 , cool to 3℃, pack into a container, and send as is to an atmosphere of -30 to -40℃ for quick freezing. A frozen whipping cream was obtained by doing this. The frozen cream for whipping obtained here can be frozen and stored indefinitely, and when it was frozen for one month, thawed and whipped, it was possible to produce whipped toppings with good whipping and topping properties.
Claims (1)
％及び水、香味料、乳化剤等の添加剤を混合し、
得られた原料を1500〜5500／lb／in2の加圧下に
均質化し、これを凍結することを特徴とするホイ
ツプ用凍結保存性クリームの製造法。1 Protein 1-4%, fat 20-30%, sugar 15-30
% and additives such as water, flavoring agents, and emulsifiers,
A method for producing a cryopreservable cream for whipping, which comprises homogenizing the obtained raw material under pressure of 1,500 to 5,500/lb/in 2 and freezing the homogenized material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP50153247A JPS5279059A (en) | 1975-12-24 | 1975-12-24 | Method of producing freezing preservable cream for whipping |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP50153247A JPS5279059A (en) | 1975-12-24 | 1975-12-24 | Method of producing freezing preservable cream for whipping |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5279059A JPS5279059A (en) | 1977-07-02 |
| JPS6119224B2 true JPS6119224B2 (en) | 1986-05-16 |
Family
ID=15558268
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP50153247A Granted JPS5279059A (en) | 1975-12-24 | 1975-12-24 | Method of producing freezing preservable cream for whipping |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5279059A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5392629B2 (en) * | 2011-04-28 | 2014-01-22 | ビタミン乳業株式会社 | Frozen cream processing method and cream processed by the processing method |
| CN103108552B (en) | 2011-09-20 | 2014-09-17 | 东方酵母工业株式会社 | Frozen fresh cream to be whipped, method for producing the frozen fresh cream, whipped cream, and method for producing the whipped cream |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2868653A (en) * | 1954-12-03 | 1959-01-13 | Robert E Rich | Salad and dessert topping |
| US3903310A (en) * | 1973-12-10 | 1975-09-02 | Gen Foods Corp | High polyunsaturated non-dairy whipped products |
-
1975
- 1975-12-24 JP JP50153247A patent/JPS5279059A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2868653A (en) * | 1954-12-03 | 1959-01-13 | Robert E Rich | Salad and dessert topping |
| US3903310A (en) * | 1973-12-10 | 1975-09-02 | Gen Foods Corp | High polyunsaturated non-dairy whipped products |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5279059A (en) | 1977-07-02 |
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