| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a technique for rapidly whipping raw cream that can solve the problem that the conventional whipped cream is produced by adding soybean components on the way of the whipping process and the whipping time is sometimes retarded when commercially available raw cream is whipped. <P>SOLUTION: Raw cream (commercially available) is whipped together with jam whereby whipping is accelerated without fail. Thus, consumers can increase their whipping speed of commercially available raw cream by adding pectin (jam) to the raw cream and simultaneously can refine the taste and flavor of the whipped cream (containing the jam). As pectin is readily available, every person can readily obtain refined whipped cream. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
