Frozen Fresh Cream Cooling Rate Control
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Solution Overview
Problem
Frozen fresh cream used for whipping degrades significantly in quality when thawed, making it unsuitable for storage and distribution, especially when imported, and existing solutions involve adding emulsifying agents, which are not in line with the trend towards natural ingredients.
Innovation Solution
A method of cooling fresh cream from 0°C to −5°C for 8 minutes or shorter, followed by slow thawing, to produce frozen fresh cream that maintains quality comparable to refrigerated cream and whipped cream in smoothness and melt-in-the-mouth texture when formed into whipped cream.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If fresh cream is frozen for storage, then storage period is extended, but quality of whipped cream after thawing is significantly degraded
Solution Approach 1:
The patent applies parameter changes by precisely controlling the cooling rate (0.7-6.0°C/min) and final storage temperature (-20°C or lower) of the fresh cream. This specific parameter control prevents excessive ice crystal formation while enabling long-term frozen storage, and the cream maintains quality comparable to refrigerated cream after thawing and whipping.
Solution Approach 2:
The patent applies preliminary action by controlling the cooling process before freezing to prevent excessive ice crystal formation. The cream is cooled at a controlled rate to -5°C or higher before final freezing, which preliminarily structures the ice crystals in a way that prevents quality degradation during subsequent storage and thawing.
2Reliability
If emulsifying agents are added to maintain quality after freezing, then whipped cream quality is maintained, but the product is no longer fresh cream and flavor is degraded
Solution Approach 1:
The patent applies the taking out principle by removing emulsifying agents from the formulation entirely. Instead of adding substances to maintain stability, the invention relies on the natural properties of fresh cream and controlled freezing parameters to achieve quality maintenance without any additives.
3Reliability
If fresh cream is refrigerated (3°C to 10°C) instead of frozen, then quality is maintained, but storage period is short and import is difficult
Solution Approach 1:
The patent applies parameter changes by transitioning the storage temperature from refrigeration (3°C to 10°C) to freezing (-20°C or lower), while controlling the cooling rate to maintain quality. This parameter change enables both long-term storage and quality maintenance, solving the contradiction between storage duration and quality preservation.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method allows for the production of frozen fresh cream that can be stored and thawed without significant quality loss, matching the properties of refrigerated fresh cream and whipped cream in smoothness and texture, thus addressing the degradation issue and aligning with natural ingredient preferences.
Implementation Method 1
cooling the fresh cream, wherein in the cooling, the fresh cream is cooled to a temperature of −5° C. or lower and is changed from 0° C. to −5° C. for 8 minutes or shorter
Data Source
AI summary
A method for producing frozen fresh cream to be whipped, the method including: cooling fresh cream, wherein in the cooling, the fresh cream is cooled to a temperature of −5° C. or lower and is changed from 0° C. to −5° C. for 8 minutes or shorter.