| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a creams which not only can have a refreshing flavor with reduced cooked smell caused by the deoxidation treatment, but also has intensive milk-feeling and high seasoning as a cream that the conventional deoxidation treated cream could not have, additionally has improved emulsion stability in comparison with the conventional deoxidation treated cream, and provide an oil food or an oil-including food that has good flavor with decreased unpleasant smell originating from the raw materials produced by using the cream. <P>SOLUTION: Raw milk as a starting material for cream is concentrated more than 1.2 times with an RO membrane or the like. By the time of the heat sterilization of cream, the deoxidation treatment is carried out by at least one of the nitrogen substitution method and/or the membrane separation method, in the case of the nitrogen substitution method, the treatment is carried out before the cream separation, thereby a novel and useful cream having fresh flavor, intensive milk feeling, and good emulsion stability can be obtained. <P>COPYRIGHT: (C)2008,JPO&INPIT |
