WHIPPED CREAM

PROBLEM TO BE SOLVED: To provide a whipped cream having sufficient strength and shape retainability, with syneresis being inhibited, even with a reduced fat content of 30 mass% or less; a whipped cream suitable as cream for use in confectionery and bakery, in particular; and a whipped cream excellen...

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Bibliographische Detailangaben
Hauptverfasser:	FUJITA YASUYUKI, MASUTAKE KENJI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a whipped cream having sufficient strength and shape retainability, with syneresis being inhibited, even with a reduced fat content of 30 mass% or less; a whipped cream suitable as cream for use in confectionery and bakery, in particular; and a whipped cream excellent in foaming and melting in the mouth.SOLUTION: Whey protein, LM pectin, and a water-soluble calcium salt are used in combination. Preferably the strength of the whipped cream is adjusted to 60 g or more. 【課題】油脂含量を３０質量％以下まで低減させた場合であっても十分な強度や保形性を有し、更には、離水が抑制されたホイップドクリーム、特には、製菓・製パン用クリームとして好適な、ホイップドクリームを提供する。また、起泡性に優れ、良好な口溶けを有するホイップドクリームを提供する。【解決手段】乳清タンパク質、ＬＭペクチン及び水溶性カルシウム塩を併用する。好ましくは、ホイップドクリームの強度を６０ｇ以上に調整する。【選択図】図１