METHOD FOR MODIFYING WHIPPING PROPERTY OF WHIP CREAM

摘要

PURPOSE:To modify whipping property of whip cream, shorten whip time and improve shape retaining property of the cream by treating the whip cream under high pressure not lower than a specific pressure before whipping the whip cream. CONSTITUTION:Whip cream produced from a milk product and animal and vegetable fat, etc., through processes of emulsification, homogenization, sterilization, cooling, cold storage, etc., is prepared. The whip cream is treated under =500kg/cm3 high pressure before whipping the whip cream to modify whipping property. Thereby it is made possible to readily whip the whip cream without requiring addition of a whip assistant consisting of gelatin or gum. Furthermore, after the operation pressure attains prescribed pressure, it is needed to maintain for 5hr as high pressure treating time and preferably a retention time of about =30min is required. The treatment is preferably carried out at = about 15 deg.C so as not to change the properties of whip cream.