CREAM, MOUSSE-LIKE CREAM AND PRESERVATION OF CREAM

摘要

PURPOSE: To improve emulsification stability under an acidic region by incorporating the saccharified matter of reduced starch into cream. CONSTITUTION: This objective cream is obtd. by mixing and dissolving 8 to 25% (more preferably 12 to 22%) saccharified matter of the reduced starch (produced by adding hydrogen to the starch syrup obtd. by enzyme decomposition of starch) to, for example, the cream for coffee having a fat content of 18 to 30(wt.)% in a sterile state by using a dissolving tank having a stirring machine. The mousse-like cream is prepd. by hermetically sealing the cream 2 described above from a hermetic vessel 1 having a valve 6 with high-pressure carbon dioxide 3 and making the cream ejectable in the form of mousse from the valve 6. The cream is put into a gaseous atmosphere selected from a group of carbon dioxide, gaseous nitrogen and laughing gas, by which the long-term preservation is made possible.