FOOD COMPOSITION, AND PRODUCTION METHOD THEREOF

To provide a food composition made of whipped cream having a cool feeling and freshness and a production method thereof.SOLUTION: There is provided a production method of a food composition containing over whipped cream and liquid cream. The mixing ratio of the liquid cream to the over whipped cream...

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Bibliographische Detailangaben
Hauptverfasser:	NADAMOTO NOBUSUMI, AOKI YUKO, KAMIO MAKOTO, KUBOTA KOICHI, MASANO YOSHIYUKI, ENDO YORIKO, OGASA YUMA, NISHI TOSHIRO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES 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:	To provide a food composition made of whipped cream having a cool feeling and freshness and a production method thereof.SOLUTION: There is provided a production method of a food composition containing over whipped cream and liquid cream. The mixing ratio of the liquid cream to the over whipped cream is 10 mass% or more and 150 mass% or less. An overrun of the over whipped cream is 39% or more and 99% or less relative to the maximum value of the overrun of the whipped cream. The over whipped cream has a hardness of 40 gf or more and 200 gf or less.SELECTED DRAWING: None 【課題】ホイップドクリームを用いた、冷涼感と瑞々しさを有する食品組成物およびその製造方法の提供。【解決手段】オーバーホイップドクリームと、液状クリームとを含む、食品組成物の製造方法。前記オーバーホイップドクリームに対する前記液状クリームの混合比率が、１０質量％以上１５０質量％以下である、前記食品組成物。前記オーバーホイップドクリームのオーバーランは、ホイップドクリームのオーバーランの最大値に対して３９％以上９９％以下であり、前記オーバーホイップドクリームの硬度が、４０ｇｆ以上２００ｇｆ以下である、前記食品組成物。【選択図】なし