JPS57206352A - Preparation of frozen whipped cream - Google Patents
Preparation of frozen whipped creamInfo
- Publication number
- JPS57206352A JPS57206352A JP56088880A JP8888081A JPS57206352A JP S57206352 A JPS57206352 A JP S57206352A JP 56088880 A JP56088880 A JP 56088880A JP 8888081 A JP8888081 A JP 8888081A JP S57206352 A JPS57206352 A JP S57206352A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- defatted milk
- hardened
- overrun
- desalted
- 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
Links
- 239000008256 whipped cream Substances 0.000 title abstract 2
- 235000013336 milk Nutrition 0.000 abstract 4
- 239000008267 milk Substances 0.000 abstract 4
- 210000004080 milk Anatomy 0.000 abstract 4
- 239000003921 oil Substances 0.000 abstract 3
- 235000019198 oils Nutrition 0.000 abstract 3
- 229920002472 Starch Polymers 0.000 abstract 2
- 239000003240 coconut oil Substances 0.000 abstract 2
- 235000019864 coconut oil Nutrition 0.000 abstract 2
- 235000019197 fats Nutrition 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 239000000843 powder Substances 0.000 abstract 2
- 239000003549 soybean oil Substances 0.000 abstract 2
- 235000012424 soybean oil Nutrition 0.000 abstract 2
- 235000019698 starch Nutrition 0.000 abstract 2
- 239000008107 starch Substances 0.000 abstract 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 abstract 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 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 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 238000010612 desalination reaction Methods 0.000 abstract 1
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 1
- 229910001873 dinitrogen Inorganic materials 0.000 abstract 1
- 239000003995 emulsifying agent Substances 0.000 abstract 1
- 239000000839 emulsion Substances 0.000 abstract 1
- 229930195729 fatty acid Natural products 0.000 abstract 1
- 239000000194 fatty acid Substances 0.000 abstract 1
- 150000004665 fatty acids Chemical class 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 229960004903 invert sugar Drugs 0.000 abstract 1
- 239000000787 lecithin Substances 0.000 abstract 1
- 229940067606 lecithin Drugs 0.000 abstract 1
- 235000010445 lecithin Nutrition 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- 238000002844 melting Methods 0.000 abstract 1
- 229920001206 natural gum Polymers 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 239000003381 stabilizer Substances 0.000 abstract 1
- 239000005720 sucrose Substances 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 abstract 1
- 150000008163 sugars Chemical class 0.000 abstract 1
- 239000006188 syrup Substances 0.000 abstract 1
- 235000020357 syrup Nutrition 0.000 abstract 1
- 238000010257 thawing Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Grain Derivatives (AREA)
Abstract
PURPOSE: To prepare a whipped cream stable even after the repeated freezing and thawing, by using oil and fat composed of hardened coconut oil and hardened soybean oil and desalted and defatted milk powder as main components, and whipping the composition to the overrun of 100W150%.
CONSTITUTION: The oil and fat having a melting point of 32W40°C (measured by increasing temperature) and obtained by mixing 93W97% hardened coconut oil and 7W3% hardened soybean oil, and desalted and defatted milk powder are used as main components, and mixed with water, sugars (e.g. sucrose, corn solid, powdered starch syrup, invert sugar, etc.), an emulsifier (e.g. fatty acid monoglyceride, lecithin, etc.) and a stabilizer (e.g. natural gum, natural starch, etc.). The mixture is converted to an O/W-type emulsion by a homogenizer, and whipped to an overrun of 100W150% with a continuous whipping machine under pressure introducing nitrogen gas under high rate of shear. The amounts of the oil, etc. and the defatted milk are 20W35% and 2W10%, respectively, and the desalination degree of the defatted milk is 20W70%.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56088880A JPS57206352A (en) | 1981-06-11 | 1981-06-11 | Preparation of frozen whipped cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56088880A JPS57206352A (en) | 1981-06-11 | 1981-06-11 | Preparation of frozen whipped cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS57206352A true JPS57206352A (en) | 1982-12-17 |
Family
ID=13955310
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56088880A Pending JPS57206352A (en) | 1981-06-11 | 1981-06-11 | Preparation of frozen whipped cream |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS57206352A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056037C (en) * | 1992-12-21 | 2000-09-06 | 北京大学 | Preparation method of solid animal fatty oil and vegetable oil |
| WO2002003806A1 (en) * | 2000-07-07 | 2002-01-17 | Gerhard Bauer | Method for preserving cakes or tarts containing whipped cream |
| JP2008283971A (en) * | 2007-05-16 | 2008-11-27 | Kraft Foods Research & Development Inc | Edible composition as moisture barrier and moisture resistant structure |
-
1981
- 1981-06-11 JP JP56088880A patent/JPS57206352A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056037C (en) * | 1992-12-21 | 2000-09-06 | 北京大学 | Preparation method of solid animal fatty oil and vegetable oil |
| WO2002003806A1 (en) * | 2000-07-07 | 2002-01-17 | Gerhard Bauer | Method for preserving cakes or tarts containing whipped cream |
| JP2008283971A (en) * | 2007-05-16 | 2008-11-27 | Kraft Foods Research & Development Inc | Edible composition as moisture barrier and moisture resistant structure |
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