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1. 发明专利

JP2012231686A Method of processing frozen cream and cream produced by the same 有权
标题翻译：加工冰淇淋的方法及其生产的乳酪
公开(公告)号：JP2012231686A
公开(公告)日：2012-11-29
申请号：JP2011100607
申请日：2011-04-28
申请人： Vitamin Milk Products Co Ltd , ビタミン乳業株式会社
发明人： NAKAJIMA KIYOYUKI , OZAWA YASUHIRO , YAMADA TAKAYO , SHOJI MASARU
IPC分类号： A23C13/12
摘要： PROBLEM TO BE SOLVED: To provide a processing method of processing a frozen liquid dairy product, i.e., a method of thawing a frozen product of liquid dairy such as whipped cream, that can make it as whippable as a liquid dairy product not having been frozen without sacrificing its quality and of making it readily usable for producing a cake or the like, and cream processed by the method.SOLUTION: The processing method includes thawing a frozen product of liquid dairy such as whipped cream, subsequently heating it in a hot-water tank or the like, agitating it at a high speed to increase its temperature to a target temperature range of not higher than 70°C from an initial temperature range of 30 to 43°C by virtue of the heat of friction or the like generated by the agitation, stopping the agitation when its temperature reaches the target temperature range exceeding the initial one, and thereafter quickly immersing it in ice water or the like to rapidly cool it down to a non-freezing temperature of not higher than 15°C.
摘要翻译：待解决的问题：提供一种处理冷冻液体乳制品的加工方法，即，将液体乳制品如冷冻奶油的冷冻产品解冻的方法，其可以使其像液体乳制品那样可搅拌，已经冷冻而不牺牲其质量并使其易于用于生产蛋糕等，以及通过该方法处理的奶油。解决方案：处理方法包括解冻诸如搅打奶油的液体乳制品的冷冻产品，随后在热水罐等中加热，将其高速搅拌以将其温度升高到目标温度范围由于通过搅拌产生的摩擦等产生的热等于30至43℃的初始温度范围不高于70℃，当其温度达到超过初始温度的目标温度范围时停止搅拌，其后迅速将其浸入冰水等中以迅速冷却至不高于15℃的非冷冻温度。版权所有（C）2013，JPO＆INPIT

2. 发明专利

JP2014003906A Cream having freezing resistance, and manufacturing method thereof 有权
标题翻译：具有抗冻性的产品及其制造方法
公开(公告)号：JP2014003906A
公开(公告)日：2014-01-16
申请号：JP2012130490
申请日：2012-06-08
申请人： Vitamin Milk Products Co Ltd , ビタミン乳業株式会社
发明人： NAKAJIMA KIYOYUKI , OZAWA YASUHIRO , YAMADA TAKAYO , SHOJI MASARU
IPC分类号： A23L1/19 , A23C13/14
CPC分类号： A23L1/0097 , A23C13/085 , A23C13/12 , A23C2210/30 , A23D7/0053 , A23G9/327 , A23G9/46 , A23L9/20 , A23P30/40
摘要： PROBLEM TO BE SOLVED: To provide a liquid cream having a low viscosity which causes no freezing faults seriously lowering commercial value due to inability to be whipped, fine roughness on the whipped surface, or heavy whip resulting from a low overrun; while in a freezed cream, water in water phase on an O/W type emulsion crystallizes into ice in a freezing process and the ice crystal enlarges with time so as to cause the separation of the water phase and the oil phase and the destruction of a fat globule membrane for wrapping a fat globule of oil phase, so that the emulsion cannot be maintained, causing the freezing faults due to the two-phase separation resulting from floating of aggregated fat content during thawing.SOLUTION: A mixture of three components including a liquid, fat globules, and fine bubble is formed by a method using a general purpose mixer in combination with a high speed, high shear mixer for inclusion of the fine bubbles, so as to produce a liquid cream having volume expansion and increased viscosity.
摘要翻译：要解决的问题：提供一种具有低粘度的液体奶油，其不会由于不能被鞭打而严重降低商业价值，由于低超量而导致鞭打的表面上的粗糙度或重的鞭子; 而在冷冻奶油中，O / W型乳液中的水相中的水在冷冻过程中结晶成冰，并且冰晶随时间增大，从而导致水相和油相的分离以及破坏用于包裹油相的脂肪球的脂肪球状膜，使得乳液不能维持，导致由于在解冻期间聚集的脂肪含量漂浮而导致的两相分离的冷冻故障。解决方案：将三种组分的混合物包括通过使用通用混合器与高速，高剪切混合器组合以包含微小气泡的方法形成液体，脂肪球和细小气泡，以产生具有体积膨胀和增加粘度的液体乳液。

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