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US 9,339,046 B2Granted
Frozen fresh cream to be whipped, method for producing the frozen fresh cream, whipped cream, and method for producing the whipped cream
AssigneeOriental Yeast Co., Ltd.
InventorsSatoru Wakana, Kiyoshi Hasegawa, Takayasu Takahashi
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Abstract
A method for producing frozen fresh cream to be whipped, the method including: cooling fresh cream, wherein in the cooling, the fresh cream is cooled to a temperature of −5° C. or lower and is changed from 0° C. to −5° C. for 8 minutes or shorter.
Claims6
A method for producing frozen fresh cream to be whipped, the method comprising:
- cooling fresh cream,
- wherein in the cooling, the fresh cream is cooled to a temperature of −20° C. or lower,
- a first cooling rate of the fresh cream from 0° C. to −5° C. is from 1.0° C./min. to 6° C./min.,
- a second cooling rate of the fresh cream from −5° C. to −20° C. is from 1.7° C./min. to 3° C./min., wherein the second cooling rate is different from the first cooling rate, and
- wherein the temperature of the fresh cream is a core temperature of the fresh cream.
2 more elements
A method for producing whipped cream, the method comprising:
- thawing at a temperature from 3° C. to 10° C. frozen fresh cream to be whipped;
- and
- whipping the thawed fresh cream obtained in the thawing,
- wherein the frozen fresh cream to be whipped is produced by a method comprising:
- cooling fresh cream,
- wherein in the cooling, the fresh cream is cooled to a temperature of −20° C. or lower,
- a first cooling rate of the fresh cream from 0° C. to −5° C. is from 1.0° C./min. to 6° C./min., and
- a second cooling rate of the fresh cream from −5° C. to −20° C. is from 1.7° C./min. to 3° C./min., wherein the second cooling rate is different from the first cooling rate, and
- wherein the temperature of the fresh cream is a core temperature of the fresh cream.
6 more elements
Dependencies are inferred from the claim text.