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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| creator | FUJITA YASUYUKI MASUTAKE KENJI |
| description | 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 |
| format | Patent |
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【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</description><language>eng ; jpn</language><subject>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</subject><creationdate>2015</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20150507&DB=EPODOC&CC=JP&NR=2015084656A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20150507&DB=EPODOC&CC=JP&NR=2015084656A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>FUJITA YASUYUKI</creatorcontrib><creatorcontrib>MASUTAKE KENJI</creatorcontrib><title>WHIPPED CREAM</title><description>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</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2015</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZOAN9_AMCHB1UXAOcnX05WFgTUvMKU7lhdLcDEpuriHOHrqpBfnxqcUFicmpeakl8V4BRgaGpgYWJmamZo7GRCkCANwNHQs</recordid><startdate>20150507</startdate><enddate>20150507</enddate><creator>FUJITA YASUYUKI</creator><creator>MASUTAKE KENJI</creator><scope>EVB</scope></search><sort><creationdate>20150507</creationdate><title>WHIPPED CREAM</title><author>FUJITA YASUYUKI ; MASUTAKE KENJI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2015084656A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2015</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>FUJITA YASUYUKI</creatorcontrib><creatorcontrib>MASUTAKE KENJI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>FUJITA YASUYUKI</au><au>MASUTAKE KENJI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>WHIPPED CREAM</title><date>2015-05-07</date><risdate>2015</risdate><abstract>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</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; jpn |
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| subjects | 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 |
| title | WHIPPED CREAM |
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