Abstract
In order to check the basic properties of clotted cream, we examined the color tone and dynamic viscoelasticity of Hokkaido-produced clotted cream and measured it by Differential Scanning Calorimetry (DSC) .
As applications of clotted cream, experienced college students in Ebetsu City in Hokkaido baked confectioneries using Ebetsu-grown wheat and performed sensory assessment tests on the baked confectioneries garnished with or without the clotted cream. The following results were found:
(1) Compared with whipping cream, the clotted cream’s color tone was light yellow.
(2) As for the dynamic viscoelasticity, the maximum storage elastic modulus of the whipping cream or clotted cream was at around 5°C. As the temperature increased, the viscosity also increased.
(3) The endothermic enthalpy of the clotted cream was greated than that of milk fat cream.
(4) In the cooking experience using Hokkaido-grown ingredients, we observed that the college students mixed many kinds of jams or powdered green tea into the clotted cream.
(5) “The overall evaluation” of the baked confectioneries garnished with clotted cream was significantly better than that without the clotted cream.
As stated above, it is suggested that the clotted cream has a potential use with baked confectioneries, such as a mixture of jam and the clotted cream, and as a garnish by squeezing the clotted cream with or without jam out the tube.
