| 摘要 |
PROBLEM TO BE SOLVED: To produce a foaming O/W-type emulsion composition giving a whipped product having improved stability by setting the final cooling temperature of cooling step within a specific range. SOLUTION: The objective composition such as a compound cream used as a foaming O/W-type composition for topping, etc., in confectionery production field and bakery field can be produced by controlling the final cooling temperature of the step for cooling with a cooler 5 between 15 deg.C and 30 deg.C to control the amount of precipitated crystal of emulsion particle in the cooling step to 4-15% and slowly crystallizing the product in the subsequent aging step, i.e., the step to transfer and fill the cooled product and age in a refrigeration container at about 5 deg.C. The cooling rate in the cooling step is preferably about 5-10 deg.C/min which is same as the cooling rate of the conventional process. The product put into the refrigeration container at about 5 deg.C is slowly cooled to 5 deg.C at a rate of about 1 deg.C/hr spending about 20 hr to almost completely finish the crystallization. |
