METHOD FOR CONTINUOUSLY PRODUCING WHIPPED OIL-IN-WATER EMULSION FOOD

摘要

PROBLEM TO BE SOLVED: To provide a method continuously producing a whipped oil-in-water emulsion food in high production efficiency, by solving the problem that a conventional method requires to whip the cream after an aging process. SOLUTION: This method is such as to make it possible to improve the speed of an oil-and-fat crystallization by subjecting an oil-in-water emulsion to crystallization under a pressure, thereby enable the cream to be continuously aerated even without an aging process to efficiently produce whipped cream.