| 摘要 |
PURPOSE:To obtain the title cream enabling distribution and storage under refrigeration by whipping a foamable oil-in-water-type emulsion prepared by emulsifying an oily phase formed by adding an emulsifier to a fatty oil and an aqueous phase containing solid skim milk and specific saccharide(s). CONSTITUTION:Firstly, an oily phase is prepared by adding (1) 0.1-2wt.%, based on the whole amount of the final cream, or an emulsifier (e.g. sucrose fatty acid ester to (2) 20-30wt.%, based on the whole amount of the final cream, of a fatty oil 22-40 deg.C in melting point (e.g. soybean oil) followed by warming and mixing. Second, an aqueous phase is prepared by dissolving or dispersing water with (3) 5-12wt.%, based on the whole amount of the final cream, of solid skim milk (e.g. skim milk powder), (4) 20-60wt.% of at least one saccharide-selected from a reducing starch-saccharified product, sorbitol and glucose, (5) 0.05-0.5wt.% of a salt (e.g. hexametaphosphate) and (6) 0.01-0.5wt.% of an emulsion stabilizer (e.g. xanthane gum). Thence, a combination of the resultant oily phase and the aqueous phase is preliminarily emulsified at ca.70 deg.C for ca.30min, homogenized under a pressure of 0-150kg/cm<2>, put to ultra-high temperature sterilization, and aged for ca.24hr, thus obtaining a foamable oil-in-water-type emulsion, which is then whipped to obtain the objective whipped cream. |
