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Foamable milk composition

A technology of composition and mixture, applied in milk replacer, dairy products, food science, etc., can solve the problem of not completely solving the bitterness or astringency of foam

Inactive Publication Date: 2012-10-17
SHIN ETSU CHEM IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This doesn't quite solve the problem of the foam having a bitter or astringent taste

Method used

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  • Foamable milk composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-10 and comparative example 1-12

[0039] In a 300-ml beaker, 200 g of skim milk (trade name "Meiji Delicious Non-Fat Milk" of Meiji Co., Ltd.) or skimmed soybean milk (trade name "Non Fat Milk" of West Soy Soymilk") heated to 80°C, combined with cellulose ether, natural gum or surfactant, and stirred with a spoon. In the case of cellulose ether, the beaker was placed in an ice / water bath in a 1 L metal bowl and the contents were stirred with a spoon again for 5 minutes at 15°C to obtain a foamable milk composition.

[0040] The thus obtained foamable milk composition was fed into a 350-ml foam pump bottle AW350E, heated at the temperature shown in Table 1, and dispensed onto instant coffee as a topping. The foam thus formed was evaluated according to the following criteria, and the results are shown in Table 1.

[0041] In all examples, a runny fine sized creamy foam was formed with no bitterness or astringency. In all comparative examples, it was difficult to form a flowing fine-sized creamy foam, and the f...

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PUM

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Abstract

From a foamable milk composition consisting of non-fat milk and hydroxypropyl methyl cellulose, a milk foam is quickly prepared, on demand, as a topping on coffee.

Description

technical field [0001] The present invention relates to a foamable milk composition suitable as a food topping composition for forming skim milk-containing foam, for example forming a foam topping on cappuccino-type coffee. Background technique [0002] A cappuccino is an espresso / milk drink with a layer of milk foam on top. Milk froth is produced by blowing steam at about 70°C into the milk with steam equipment for frothing, or by stirring hot milk at about 60°C with a hand mixer or a special stirrer to trap air for frothing. Both of these processes are very cumbersome. Accordingly, there is a need for compositions capable of readily forming milk foam. It would be desirable to have a foamable milk composition capable of covering beverages and food products with milk foam. [0003] As for milk products for preparing creamers, low-fat milk products tend to be used as a health diet aimed at lowering cholesterol and anti-obesity. For example, in Japan, the Ordinance of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23L9/20
CPCA23C2210/30A23C9/1544A23C11/103A23L11/65A23L9/20A23C13/14
Inventor 新延信吾早川和久栗林大辅
Owner SHIN ETSU CHEM IND CO LTD
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