PROBLEM TO BE SOLVED: To provide a processing method of processing a frozen liquid dairy product, i.e., a method of thawing a frozen product of liquid dairy such as whipped cream, that can make it as whippable as a liquid dairy product not having been frozen without sacrificing its quality and of making it readily usable for producing a cake or the like, and cream processed by the method.SOLUTION: The processing method includes thawing a frozen product of liquid dairy such as whipped cream, subsequently heating it in a hot-water tank or the like, agitating it at a high speed to increase its temperature to a target temperature range of not higher than 70°C from an initial temperature range of 30 to 43°C by virtue of the heat of friction or the like generated by the agitation, stopping the agitation when its temperature reaches the target temperature range exceeding the initial one, and thereafter quickly immersing it in ice water or the like to rapidly cool it down to a non-freezing temperature of not higher than 15°C.COPYRIGHT: (C)2013,JPO&INPIT【課題】生クリーム等、液状乳製品の冷凍保存品の解凍再生方法であって、品質を損なうことなく、未凍結品同等のホイップができ、何ら支障なく洋菓子等の製造に使用できる冷凍液状乳製品の処理方法及びその処理方法で処理されたクリームを提供する。【解決手段】冷凍保存した生クリーム等の液状乳製品を解凍した後、湯煎等で加温し、30~43℃の初期温度範囲から、攪拌機を用い高速攪拌させる。その攪拌により発生した摩擦熱等により品温を上昇させ、その初期温度範囲を超えて70℃以下の終期温度範囲に到達すると攪拌を止める。その後すみやかに、氷水中等に浸漬することにより急冷し15℃以下の凍結されない温度に冷却する。【選択図】なし
