초록 ▼

A whipped-cream topping dessert is prepared by a process comprising the steps of: (a) formulating an aqueous mixture containing 10 to 30 percent by weight of fat, 3 to 6 percent by weight of milk protein, 12 to 22 percent by weight of saccharide, 0.3 to 0.8 percent by weight of emulsifier, 0.05 to 0

A whipped-cream topping dessert is prepared by a process comprising the steps of: (a) formulating an aqueous mixture containing 10 to 30 percent by weight of fat, 3 to 6 percent by weight of milk protein, 12 to 22 percent by weight of saccharide, 0.3 to 0.8 percent by weight of emulsifier, 0.05 to 0.15 percent by weight of thickening agent and 0.3 to 0.6 percent by weight of gelling agent; (b) homogenizing said mixture; (c) pasteurizing and cooling the mixture to room temperature; (d) thereafter adding an aqueous solution of a calcium salt to said mixture so that the amount of calcium ion in said mixture is 10 to 35 mg. per 1 gram of the milk protein; (e) whipping and heating the resultant mixture at a temperature of 25° to 30°C to prepare a flowable whipped-cream; (f) topping said whipped-cream onto a lower layer dessert base maintained at a temperature of 50° to 70°C which has previously been placed into a container; and (g) solidifying both layers by cooling.

대표청구항 ▼

1. A process for preparing a whipped-cream topping dessert comprising the steps of: a. formulating an aqueous mixture containing 10 to 30 percent by weight of fat, 3 to 6 percent by weight of milk protein, 12 to 22 percent by weight of saccharide, 0.3 to 0.8 percent by weight of emulsifier. 0.05

1. A process for preparing a whipped-cream topping dessert comprising the steps of: a. formulating an aqueous mixture containing 10 to 30 percent by weight of fat, 3 to 6 percent by weight of milk protein, 12 to 22 percent by weight of saccharide, 0.3 to 0.8 percent by weight of emulsifier. 0.05 to 0.15 percent by weight of thickening agent and 0.3 to 0.6 percent by weight of gelling agent; b. homogenizing said mixture; c. pasteurizing and cooling the mixture to room temperature; d. thereafter adding an aqueous solution of a calcium salt to said mixture so that the amount of calcium ion in said mixture is 10 to 35 mg. per 1 gram of the milk protein; e. whipping and heating the resultant mixture at a temperature of 25° to 30°C to prepare a flowable whipped-cream; f. topping said whipped-cream onto a lower layer dessert base maintained at a temperature of 50° to 70°C which has previously been placed into a container; and g. solidifying both layers by cooling 2. The process of claim 1 wherein the fat is at least one of milk fat or vegetable fat having a melting point of from 30° to 50°C. 3. The process of claim 1, wherein the milk protein is at least one of skiim milk, powdered skim milk or casein. 4. The process of claim 1, wherein the saccharide is at least one of lactose or sucrose. 5. The process of claim 1, wherein the emulsifier is at least one member selected from the group consisting of propylene glycol fatty acid esters, ethylene glycol fatty acid esters, glycerol mono-fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters and lecithin. 6. The process of claim 1, wherein the thickening agent is selected from the group consisting of locust bean gum, gum arabic, guar gum and gum tragacanth. 7. The process of claim 1, wherein the gelling agent is selected from the group consisting of gelatin, carrageenan, furcellaran, agar-agar and pectin. 8. The process of claim 1, wherein the calcium salt is calcium chloride, calcium gluconate or calcium lactate. 9. A whipped-cream topping dessert having whipped-cream with excellent permanence of foam and having no mixing between the layer containing the whipped-cream topping and the lower layer during preservation, consisting of a dessert base lower layer and a whipped-cream topping which contains 10 to 30 percent by weight of fat, 3 to 6 percent by weight of milk protein, 12 to 22 percent by weight of saccharide, 10 to 35 mg. of calcium ion per 1 gram of milk protein, a gelling agent of carrageenan, furcellaran, agar-agar, pectin or gelatin in the amount of 0.3 to 0.6 percent by weight, a thickening agent of locust bean gum, gum arabic, guar gum or gum tragacanth in the amount of 0.05 to 0.15 percent by weight, and an emulsifier of propylene glycol fatty acid esters, ethylene glycol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, glycerol mono fatty acid esters or lecithin in the amount of 0.3 to 0.8 percent by weight. 10. The process of claim 1, wherein the dessert base lower layer is comprised of at least one of jelly, pudding or bavarois.