公开(公告)号：US20140044853A1

公开(公告)日：2014-02-13

申请号：US14001897

申请日：2012-06-15

申请人： Kiyoyuki Nakajima ,  Yasuhiro Ozawa ,  Takayo Yamada ,  Masaru Shoji

发明人： Kiyoyuki Nakajima ,  Yasuhiro Ozawa ,  Takayo Yamada ,  Masaru Shoji

IPC分类号： A23L1/00

CPC分类号： A23P30/40 ,  A23C13/085 ,  A23C13/12 ,  A23C2210/30 ,  A23D7/0053 ,  A23G9/327 ,  A23G9/46 ,  A23L9/20

摘要： A liquid cream is caused to include microbubbles by combining the use of a general-purpose agitator and a high-speed, high-shear agitator and thus a triple mixture of liquid, fat globules, and microbubbles is formed, and an increase in cubical expansion and viscosity is achieved. As a result, provided is a liquid cream in which there is no freezing damage arising as a result of freezing and thawing the cream, in other words, freezing damage such as no longer being able to sustain the emulsion, not being able to be whipped or resulting in minute roughness at the surface even if whipping is possible, and forming a heavy whip with low overrun.

摘要翻译： 通过结合使用通用搅拌器和高速高剪切搅拌器使液体奶油成为微泡，形成液体，脂肪球和微泡的三重混合物，立方膨胀增加 并达到粘度。 结果，提供了一种液体奶油，其中由于冻结和解冻奶油而不产生冷冻损伤，换句话说，冻结损伤例如不再能够维持乳液，不能被鞭打 或者即使在可能的情况下也能在表面上产生微小的粗糙度，并且形成具有低超过量的重的鞭子。