CN112334008A

CN112334008A - Whipped cream

Info

Publication number: CN112334008A
Application number: CN201980041240.7A
Authority: CN
Inventors: 西脇美香; 美藤武敏; 村松广志; 长畑雄也; 今义润
Original assignee: J Oil Mills Inc
Current assignee: J Oil Mills Inc
Priority date: 2018-06-27
Filing date: 2019-06-13
Publication date: 2021-02-05
Also published as: SG11202012492QA; PH12020552194A1; TW202005544A; JP7366017B2; WO2020004052A1; JPWO2020004052A1; KR20210023843A

Abstract

The present invention provides whipped cream which comprises a component A and a component B, wherein the component A is a starch having an amylose content of 45 mass% or more and a cold water swelling degree of 3.5 to 15, the component B is a gelling agent, the content of the component A in the whipped cream is 0.05 mass% or more and 5 mass% or less with respect to the total amount of the whipped cream, and the content of the component B in the whipped cream is 0.05 mass% or more and 2.8 mass% or less with respect to the total amount of the whipped cream.

Description

Whipped cream

Technical Field

The invention relates to whipped cream.

Background

Whipped cream is widely used for decorating western-style pastries such as cakes or puddings. The whipped cream includes animal whipped cream using cream derived from animal oil and fat such as raw milk and cow milk, plant whipped cream using cream derived from plant oil and fat other than milk fat, and composite whipped cream using cream derived from animal oil and fat and plant oil and fat.

In recent years, due to diversification of dietary life and improvement of health guide, there is a tendency to reduce oil content in whipped cream in order to provide refreshing feeling, reduction in calorie, and the like. Generally, whipped milk oil contains about 40 to 50% of oil content, and when the oil content is not about 35% or more of the total amount, it takes a long time to deliver the whipped milk oil, and the whipped milk oil is too soft even if it can be delivered, and thus it becomes cream having a less satisfactory texture.

Further, since the whipped cream having a fat content of less than 35% causes a so-called "slackening" phenomenon during storage, there is a problem that the decorative shape of the whipped cream cannot be maintained, for example. Further, there is a problem that moisture separation, i.e., "water separation", occurs with the lapse of time, and the moisture is transferred to a sponge cake portion of a cake, pudding, or the like, thereby deteriorating the taste.

In this respect, as a technique relating to improvement of shape retention of whipped cream and prevention of water separation, there are techniques described in patent documents 1 to 3.

Patent document 1 (jp 2005-278482 a) describes a stabilizer for whipped cream, which comprises a dry processed konjac product produced by mixing konjac powder, a sugar-containing substance and starch, and gelatin. Further, according to the same document, in whipped cream, a dry processed konjac product produced by mixing konjac flour, a sugar-containing substance and starch, and gelatin are used in combination as a stabilizer, so that water separation after cold storage or freezing/thawing can be remarkably suppressed, and whipped cream with good shape retention during decoration can be produced while preventing sagging.

Patent document 2 (jp 7-23711 a) describes a technique relating to a low-oil cream containing specific oils and fats, caseins, and thickening polysaccharides and having an oil content of 40% or less, which is excellent in whipping physical properties, can obtain an appropriate overrun (overrun), and is excellent in moldability, shape retention, emulsion stability, and the like, and is also excellent in flavor and mouth solubility, despite the low oil content.

In addition, in patent document 3 (jp 2011-152082 a), the whipped cream is constituted to contain a substance having a specific antioxidant effect, a specific amount of gelatin and a specific amount of oil and fat, and after the oil-and-fat-containing raw material liquid is whipped, a solution in which the substance having the specific antioxidant effect and the gelatin are dissolved is added thereto, whereby not only is the effect of preventing deterioration of flavor due to oxidation of the whipped cream further improved, but also a high degree of swelling can be ensured, and cracks, water separation and the like are suppressed, so that the texture becomes uniform, and the shape retention can be maintained.

Documents of the prior art

Patent document

Patent document 1: japanese patent laid-open No. 2005-278482.

Patent document 2: japanese patent laid-open No. 7-23711.

Patent document 3: japanese patent laid-open publication No. 2011-152082.

Disclosure of Invention

Problems to be solved by the invention

However, the present inventors have found, through their studies, that the techniques described in the above patent documents 1 to 3 have room for improvement in terms of obtaining whipped cream excellent in shape retention, meltability in the mouth, feeling of bubbling, water separation and smooth appearance.

Means for solving the problems

According to the present invention, there is provided whipped cream comprising a component a and a component B, wherein the component a is a starch having an amylose content of 45 mass% or more and a cold water swelling degree of 3.5 or more and 15 or less, the component B is a gelling agent, the content of the component a in the whipped cream is 0.05 mass% or more and 5 mass% or less with respect to the total amount of the whipped cream, and the content of the component B in the whipped cream is 0.05 mass% or more and 2.8 mass% or less with respect to the total amount of the whipped cream.

The source of the component A is preferably corn.

The oil content in the whipped cream is preferably 15% by mass or more and 42% by mass or less with respect to the total amount of the whipped cream.

In the whipped cream, the content of the component a is preferably 0.08 to 20 in terms of mass ratio to the content of the component B.

The component B is preferably one or more selected from the group consisting of gelatin, agar, welan gum, xanthan gum, locust bean gum and succinoglycan.

The gelatin preferably has a gel strength (g) of 80 to 400 as defined in JIS K-6503.

Further, according to the present invention, there is provided a food product, wherein it contains the whipped cream in the present invention.

According to the present invention, there is provided a whipped cream comprising the following components a and B, wherein the component a is a starch having an amylose content of 45 mass% or more and a cold water swelling degree of 3.5 or more and 15 or less, the component B is a gelling agent, the content of the component a in the whipped cream is 0.05 mass% or more and 5 mass% or less with respect to the total amount of the whipped cream, and the content of the component B in the whipped cream is 0.05 mass% or more and 2.8 mass% or less with respect to the total amount of the whipped cream.

According to the present invention, there is provided a composition for whipped cream, which comprises the following components a and B: the component A is a starch having an amylose content of 45 mass% or more and a cold water swelling degree of 3.5 to 15, and the component B is a gelling agent.

In this composition, the content of the component a is preferably 0.08 to 20 in terms of a mass ratio to the content of the component B.

The total content of the component a and the component B is preferably 80 mass% or more and 100 mass% or less with respect to the total amount of the composition.

According to the present invention, there is provided a method for producing whipped cream, comprising the following steps 1 and 2, wherein step 1 is a step of adding to cream the following components a and B to obtain whipped cream, the component a being a starch having an amylose content of 45 mass% or more and a cold water swelling degree of 3.5 to 15 or less, the component B being a gelling agent; and a step 2 of stirring the whipped cream obtained in the step 1 to obtain whipped cream, wherein the amount of the component a added in the step 1 is 0.05% by mass or more and 5% by mass or less with respect to the total amount of the whipped cream, and the amount of the component B added in the step 1 is 0.05% by mass or more and 2.8% by mass or less with respect to the total amount of the whipped cream.

Preferably, the step 1 includes the steps of: a step 1-1 of dissolving the component B in a liquid component to obtain a solution; and a step 1-2 of mixing the dissolving solution into the cream.

Further, according to the present invention, there is provided a method for improving the meltability in the mouth of whipped cream containing a gelling agent, wherein the whipped cream contains a starch having an amylose content of 45 mass% or more and a cold water swelling degree of 3.5 or more and 15 or less.

It should be noted that any combination of these components and the conversion of the expression of the present invention between a method, a device, and the like can also be effectively used as a means of the present invention.

For example, according to the present invention, there are provided whipped cream obtained by the production method of the present invention and a food using the whipped cream.

ADVANTAGEOUS EFFECTS OF INVENTION

According to the present invention, whipped cream excellent in shape retention, meltability in the mouth, foamy feeling, water separation and smooth appearance can be obtained.

Drawings

The above objects and other objects, features and advantages will be further apparent from the following description of the preferred embodiments, taken in conjunction with the following drawings.

Fig. 1 is a diagram illustrating the production steps of whipped cream in the examples.

Fig. 2 is a diagram illustrating the production steps of whipped cream in the examples.

Fig. 3 is a diagram illustrating the production steps of whipped cream in the examples.

Fig. 4 is a diagram illustrating the production steps of whipped cream in the examples.

Detailed Description

The embodiments of the present invention will be described below by referring to specific examples. Each component may be used alone or in combination of two or more.

(whipped cream)

In the present embodiment, whipped cream is obtained by stirring and whipping cream. In addition, the whipped cream in the present embodiment contains the following components a and B.

The component A is a starch having an amylose content of 45 mass% or more and a cold water swelling degree of 3.5 to 15 inclusive.

Component B is a gelling agent.

The content of the component a in whipped cream is 0.05% by mass or more and 5% by mass or less with respect to the total amount of whipped cream, and the content of the component B in whipped cream is 0.05% by mass or more and 2.8% by mass or less with respect to the total amount of whipped cream.

The components A and B and cream will be described below.

(component A)

The component A is a starch having an amylose content and a cold water swelling degree each within a specific range.

The amylose content of the component A is 45 mass% or more, preferably 48 mass% or more, from the viewpoint of sufficiently improving the foamy feeling or the meltability in the mouth of whipped cream.

The upper limit of the amylose content of the component a is not limited, but is 100 mass% or less, and from the viewpoint of improving the mouth solubility, it is preferably 75 mass% or less, more preferably 70 mass% or less, still more preferably 65 mass% or less, still more preferably 60 mass% or less, and particularly preferably 55 mass% or less.

The source of starch having an amylose content of 45 mass% or more may be any of corn, potato, rice, wheat, sweet potato, tapioca, and the like, and corn is preferred from the viewpoint of easy availability. Specific examples of the starch derived from corn include high amylose corn starch. High amylose corn starch is corn starch derived from corn having an increased amylose content by breeding.

The cold water swelling degree of the component a is 3.5 or more, preferably 3.8 or more, more preferably 4.5 or more, and further preferably 5.0 or more, from the viewpoint of improving the foamy feeling and the meltability in the mouth of whipped cream.

From the viewpoint of improving the preferable degree of appearance and shape retention of the whipped cream, the cold water swelling degree of the component a is 15 or less, preferably 12 or less, more preferably 10 or less, and further preferably 8 or less.

Specific examples of the component a showing the cold water swelling degree include gelatinized starch obtained by gelatinizing raw starch. The component A is preferably an alpharized high amylose corn starch, from the viewpoint that whipped cream having excellent shape retention and meltability in the mouth and smooth appearance can be obtained.

Here, examples of the α -forming treatment include jet cooker (jet cooker) treatment, drum dryer treatment, and extruder treatment.

The cold water swelling degree can be used as an index of the degree of gelatinization of gelatinized starch. The cold water swelling degree was measured by the following method in examples.

The content of the component a in whipped cream is 0.05% by mass or more, preferably 0.1% by mass or more, more preferably 0.3% by mass or more, further preferably 0.5% by mass or more, further more preferably 1% by mass or more, particularly preferably 1.5% by mass or more, relative to the total amount of whipped cream, from the viewpoints of improving the shape retention property, the bubbling feel and the meltability in the mouth, and suppressing water separation.

From the viewpoint of obtaining a preferable appearance, the content of the component a in whipped cream is 5% by mass or less, preferably 4% by mass or less, more preferably 3% by mass or less, and further preferably 2% by mass or less, relative to the total amount of whipped cream.

(component B)

Component B is a gelling agent. Examples of the gelling agent include polypeptides such as gelatin; agar, pectin, carrageenan, xanthan gum, locust bean gum, gellan gum, tamarind seed polysaccharides, tara gum, guar gum, alginic acid, sodium alginate, pullulan, soybean polysaccharides, tragacanth gum, karaya gum, acacia gum, curdlan, neutral gum (rhamsan gum), welan gum, psyllium seed gum, phomopsis gum (macrophomomopsis gum), succinoglycan and the like polysaccharides, preferably one or more selected from the group consisting of gelatin, agar, welan gum, xanthan gum, locust bean gum and succinoglycan, more preferably one or more selected from the group consisting of gelatin and agar, and still more preferably gelatin.

Gelatin is a hydrolysate of collagen. Examples of the source of gelatin include skin, bone and other parts of livestock such as pig, cow and the like; skin and bone of poultry such as chicken; scales and skins of fish. The collagen is classified by the treatment method before hydrolysis, and acid-treated gelatin and alkali-treated gelatin are exemplified, and these can be used arbitrarily.

When the component B contains gelatin, the gel strength of the gelatin, measured in accordance with JIS K-6503, is preferably 80g or more, more preferably 100g or more, further preferably 120g or more, and further more preferably 140g or more, from the viewpoint of improving the shape retention of whipped cream.

The gel strength of the gelatin is preferably 400g or less, more preferably 350g or less, still more preferably 280g or less, and particularly preferably 250g or less, from the viewpoint of improving the meltability in the mouth and the smoothness of the appearance of whipped cream.

The content of the component B in the whipped cream is 0.05% by mass or more, preferably 0.10% by mass or more, more preferably 0.15% by mass or more, further preferably 0.3% by mass or more, further more preferably 0.4% by mass or more, relative to the total amount of the whipped cream, from the viewpoints of improving the smoothness of the appearance of the whipped cream and suppressing water separation.

From the viewpoint of improving the foamy feeling and the meltability in the whipped cream, the content of the component B in the whipped cream is 2.8% by mass or less, preferably 2.5% by mass or less, more preferably 2.0% by mass or less, further preferably 1.5% by mass or less, further more preferably 1.2% by mass or less, and particularly preferably 1.0% by mass or less, relative to the total amount of the whipped cream.

In the whipped cream, the mass ratio of the content of the component a to the content of the component B, that is, the mass ratio (a/B), is preferably 0.08 or more, more preferably 0.15 or more, further preferably 0.30 or more, further more preferably 0.4 or more, particularly preferably 1.0 or more, and particularly preferably 1.5 or more, from the viewpoint of improving the bubbling feeling of the whipped cream.

From the viewpoint of making the appearance preferable, the mass ratio (a/B) is preferably 20 or less, more preferably 10 or less, further preferably 6 or less, further more preferably 4 or less, and particularly preferably 3 or less.

(cream)

Next, cream used as a base of whipped cream will be described.

Specific examples of the cream include animal cream using animal fat derived from milk such as raw milk and cow milk (also referred to as animal fresh cream and fresh cream), and plant cream using plant fat other than milk fat (also referred to as plant whipping cream and whipping cream). In addition, there is also a compound cream using animal fat and vegetable fat. In the present embodiment, these can be used arbitrarily.

From the viewpoint of improving the shape retention of whipped cream, the oil content in the whipped cream is preferably 15% by mass or more, more preferably 20% by mass or more, relative to the total amount of whipped cream.

From the viewpoint of refreshing taste, the oil content in whipped cream is preferably 42% by mass or less, more preferably 30% by mass or less, and still more preferably 25% by mass or less, relative to the total amount of whipped cream.

In addition, whipped cream may contain ingredients other than the above-mentioned ingredients a and B. Examples of the components other than the components a and B include dairy products such as skim milk, sweeteners, emulsifiers, stabilizers, flavors, preservatives, antioxidants, vitamins, minerals, and the like.

Among them, examples of the sweetener include granulated sugar, fructose, glucose, maltose, reduced maltose, honey, isomerized sugar, invert sugar, oligosaccharides (isomaltooligosaccharide, reduced xylooligosaccharide, soybean oligosaccharide, etc.), trehalose, sugar alcohols (maltitol, erythritol, sorbitol, xylitol, lactitol, etc.), aspartame, acesulfame potassium, editame (advatame), sucralose, Alitame, neotame (neotame), saccharin, stevia extract, etc.

The content of the sweetener in whipped cream is, for example, 0.1% by mass or more, preferably 2% by mass or more, and is, for example, 30% by mass or less, preferably 20% by mass or less, relative to the total amount of whipped cream, from the viewpoint of not imparting an unpleasant taste.

Next, a method for producing whipped cream will be described.

The method for producing whipped cream comprises the following steps, for example.

Step 1: adding the components A and B to cream to obtain whipped cream.

And a step 2: stirring the whipped cream obtained in the step 1 to obtain whipped cream.

The amount of the component a added in the step 1 was 0.05 to 5 mass% based on the total whipped cream, and the amount of the component B added was 0.05 to 2.8 mass% based on the total whipped cream.

From the viewpoint of smoothing the appearance, the step 1 preferably includes the following steps.

Step 1-1: adding the component B to the liquid component to obtain a solution.

Step 1-2: and mixing the dissolving solution with cream.

Here, in the step of obtaining a solution in step 1-1, the liquid component can be heated depending on the type of component B. When the liquid component is heated, the solution is preferably cooled to about 20 ℃ before step 1-2.

The component A may be added together with the component B in the step 1-1, may be added to the cream in the step 1-2 in advance, or may be added after the step 1-2.

Here, examples of the liquid component in step 1-1 include cream, milk, low-fat milk, skim milk, water, liquid sugar, soybean milk, and the like, and preferably a liquid having a fat component of 5 mass% or less.

The cream in step 1-2 is preferably whipped cream.

In the case where the component B is added in the step 1-1, the component B may be dissolved by adding it to water in advance, and then mixed with a liquid component other than water to obtain a solution. Further, the component B may be added to water in advance and heated, and then mixed with a liquid component other than water. When the component B contains agar, the agar is preferably added to water in advance, heated, and then mixed with a liquid component other than water.

In step 1, the components a and B may be added together. In the case of adding the components together, the method may comprise a step of preparing a whipped cream composition containing the components A and B and a step of adding the composition to cream.

When the component A is added in the step 1-1, it may be added as the above composition to the liquid component.

The whipped cream composition and whipped cream will be described later.

The whipped cream obtained in the embodiment can be directly eaten, and can be combined with other drinks and foods. Examples of such drinks and foods include western-style pastries such as cookies, muffins, cakes, sponge cakes, casstira (Castella), pancakes, kollids, puddings, chocolates, jellies, cake rolls, puffs, and the like; japanese pastries such as Dafu and Gong-Shao; murphy; bread such as sandwich and snack bread; coffee, melon soda, etc.

The food in the present embodiment includes the whipped cream obtained in the present embodiment.

(composition for whipped cream)

In this embodiment, the whipped cream composition comprises the above-mentioned components a and B. As specific examples of the components A and B, the whipped cream portion as described above can be mentioned.

The mass ratio (A/B) in the whipped cream composition is preferably in the range described in the whipped cream portion.

In the whipped cream composition, the total of the content of the component a and the content of the component B is preferably 80% by mass or more, more preferably 90% by mass or more, further preferably 95% by mass or more, and further more preferably 100% by mass, relative to the total amount of the whipped cream composition, from the viewpoint of sufficiently exerting the effects of improving the shape retention property, improving the meltability in the mouth and obtaining a smooth appearance. From the same viewpoint, the total amount of the component a and the component B in the whipped cream composition may be, for example, 20 mass% or more with respect to the total amount of the whipped cream composition.

The total content of the component a and the component B is 100% by mass or less based on the total amount of the whipped cream composition.

(cream for whipped cream)

In the present embodiment, the whipped cream contains the components a and B, the content of the component a is 0.05 mass% or more and 5 mass% or less with respect to the total amount of whipped cream, and the content of the component B is 0.05 mass% or more and 2.8 mass% or less with respect to the total amount of whipped cream.

As specific examples of the components A and B and the cream, the whipped cream portion mentioned previously is exemplified.

The content and mass ratio (A/B) of each component in the whipped cream are preferably in the range described in the whipped cream section.

In the present embodiment, by the constitution in which the whipped cream contains the components a and B in the specific amounts, respectively, the shape retention property, the meltability in the mouth, the feeling of bubbling, the water separation and the smooth appearance are excellent. In addition, the obtained whipped cream can still obtain these effects after being preserved by one or both selected from the group consisting of cold storage and freezing. Here, the refrigeration is, for example, more than 0 ℃ and 10 ℃ or less, preferably more than 0 ℃ and 8 ℃ or less. The freezing temperature is, for example, from-50 ℃ to 0 ℃ inclusive, preferably from-35 ℃ to-5 ℃ inclusive. Further, according to the present embodiment, for example, even in the case of low-fat cream having an oil content of preferably 42% by mass or less, more preferably 30% by mass or less, and further preferably 25% by mass or less, whipped cream which is excellent in the preferable degree of appearance, shape retention, a bubble feeling, and meltability in the mouth and in which water separation is suppressed can be obtained.

In the present embodiment, the method for improving the meltability in the mouth of whipped cream containing a gelling agent includes, for example, a method in which starch having an amylose content of 45 mass% or more and a cold water swelling degree of 3.5 to 15 is contained in whipped cream.

Examples

The following shows examples of the present invention, but the gist of the present invention is not limited thereto.

First, raw materials used in the following examples are shown.

(starch)

Alpha-high amylose corn starch 1: JELCALL AH-F (ジェルコール AH-F), manufactured by J-OIL PRODUCTION CO., amylose content 50%, cold water swelling degree 6.5.

Alpha-high amylose corn starch 2: the product obtained in production example 1 had an amylose content of 70 mass% and a cold water swelling degree of 4.9.

Gelatinized phosphate crosslinked potato starch: BAKEUP B-alpha (ベイクアップ B-alpha), manufactured by J-OIL MAKING CO., INCLUDING 21 mass% amylose, and having a cold water swelling degree of 23.

High amylose corn starch: HS-7, manufactured by J-OIL PRODUCING CO., Ltd., amylose content 70 mass%, cold water swelling degree 2.9.

Other starches: amylo fiber SH (アミロファイバー SH), J-OIL PRODUCTION CO., LTD., cold water swelling degree 3.0.

(gelling agent)

(gelatin)

Gelatin 1: JELLY ACE C-160(ゼリエース C-160) (available from Yezhou chemical industries, Ltd., gel strength 150 g).

Gelatin 2: JELLY ACE P-240(ゼリエース P-240) (available from Yezhou chemical industries, Ltd., gel strength 230 g).

Gelatin 3: JELLY ACE C-300(ゼリエース C-300) (available from Yezhou chemical industries, Ltd., gel strength 275 g).

(polysaccharides)

Agar: Kantenpapa Kanten Cook(かんてんぱぱかんてんクック) (manufactured by Itania food industry Co., Ltd.).

Succinoglycan: succinoglycan J (manufactured by DSP wuxie food & chemicals).

Welan gum: bistop W (ビストップ W) (manufactured by sanrongyuan FFI corporation (sanrongyuan 12456 フ, エフ, アイ, ltd.)).

Xanthan gum: xanthan gum FJ (manufactured by pill good drug industry Co., Ltd.).

Locust bean gum: GRINDSTED LBG 860 (manufactured by tricrystal corporation).

(cream, skim milk)

Milk fat 47% fresh cream: specifically selected Hokkaido pure fresh cream 47, manufactured by Kokuki Dairy Co., Ltd. (タカナシ Dairy Co., Ltd.), and had milk fat of 47% by mass.

Milk fat 35% fresh cream: specially selected hokkaido pure fresh cream 35, manufactured by high pear milk industries co., ltd, milk fat 35 mass%.

Vegetable cream: plant fat for hair styling, available from Somato-huiyaku K.K. (Somato メグミルク Co., Ltd.), milk fat 0 mass%, and plant fat 40 mass%.

Skim milk: delicious skimmed milk (おいしい fat-free milk) manufactured by Gaotai milk corporation, milk fat 0.1 mass%.

The methods for producing the raw materials and evaluating the properties are as follows.

Production example 1 production of alpha-high amylose corn starch 2

200 parts by mass of water was mixed with 50 parts by mass of starch (high amylose corn starch HS-7, moisture 14%) while stirring to produce a slurry having a mass concentration of 17.2% in terms of dry matter, the slurry was gelatinized with stirring using a heat exchanger (オンレーター, ONATOR) (outlet temperature of about 110 ℃ C.), the paste was immediately spread thinly on a drum dryer by a conventional method, and after heating and drying at 150 ℃ C., it was pulverized with a pulverizer to obtain an alpharized high amylose corn starch 2.

(method of measuring Cold Water swelling degree)

The cold water swelling degree was measured by the method described in pages 279-280 of the Experimental methods for starch and related sugars published by the academic society, Press, 1986. Specifically, the following method was used for the measurement.

(1) The sample was dried under heating at 125 ℃ using a moisture meter (model MX50, electromagnetic moisture meter, manufactured by Seiko Kaisha, Ltd.) and the moisture content was measured, and the dry matter content was calculated from the obtained moisture content.

(2) 1g of the sample was accurately weighed out in terms of the amount of the dried substance, and the sample was put into a centrifuge tube and immersed in 1mL of methanol, and distilled water at 25 ℃ was added accurately to 50mL of the sample while stirring with a glass rod. Shaking was performed occasionally, and left at 25 ℃ for 20 minutes. The supernatant was centrifuged at 4000rpm (2860 Xg) at 25 ℃ for 30 minutes using a centrifugal separator (Nigri Seiki, model CT 6E; rotor: T4SS oscillating rotor; adapter: 50 TC. times.2S adapter), and the supernatant was poured into a weighing bottle. The supernatant in the weighing bottle was evaporated, dried and solidified, and further dried at 110 ℃ under reduced pressure for 3 hours, and the dried mass of the supernatant was weighed and determined. Further, the mass of the precipitate portion was determined, and the solubility was calculated from the following equation, and then the cold water swelling degree was calculated.

Solubility (S) db% ═ dry mass of supernatant (mg)/1000 × 100

Cold water swelling degree ═ mass of precipitate fraction (mg)/(1000 × (100-S)/100)

(method of measuring gel Strength)

The gel strength was measured in accordance with JIS K-6503.

(examples 1-1 to 1-4, 2-1, 3-1 to 3-9, 4-1 to 4-4, comparative examples 1-1 to 1-3, 2-1 and 2-2)

Whipped cream in the formulation shown in tables 1 to 4 was produced and evaluated by the following method. The evaluation results are shown in the tables.

Here, examples 1-2 shown in table 1 are also shown in tables 2 to 4.

(production of whipped cream)

Fig. 1 to 4 are diagrams illustrating the production steps of whipped cream in each example.

In the procedure shown in fig. 1, white sugar and starch were added to fresh cream or vegetable cream, and whipped at a medium speed in a mixer to obtain 8-serving whipped cream. On the other hand, skim milk is heated to about 50 ℃ and gelatin or polysaccharides as a gelling agent are added. After the gelling agent is dissolved, the mixture is rapidly cooled to about 20 ℃. It is added to the whipped cream described above containing the white sugar and starch, and further whipped in a medium speed mixer to obtain whipped cream.

Here, the whipped cream dispensed 8 refers to whipped cream in a state in which a soft sharp corner is raised when scooping with a whipping foamer and thereafter slightly bent downward.

In addition, in the step shown in fig. 2, white sugar and starch are added to fresh cream or vegetable cream. On the other hand, skim milk was heated to about 50 ℃ and gelatin was added as component B. After the gelatin is dissolved, the gelatin is rapidly cooled to about 20 ℃. It is added to the above cream containing white sugar and starch to obtain whipped cream. The obtained whipped cream was whipped at an intermediate speed in a mixer to obtain whipped cream.

In the case where the component B is agar, whipped cream was produced in accordance with the procedure shown in FIG. 3. First, white sugar and starch were added to fresh cream or vegetable cream, and whipped at a medium speed in a mixer to obtain 8-serving whipped cream. On the other hand, agar was added to water and heated to boiling to dissolve the agar. After the agar is dissolved, it is mixed with skimmed milk heated to about 50 ℃ and rapidly cooled to about 20 ℃. It is added to the whipped cream described above containing the white sugar and starch, and further whipped in a medium speed mixer to obtain whipped cream.

In addition, fig. 4 relates to other manufacturing steps of whipped cream. In the step shown in fig. 4, the starch of the component a and the gelatin of the component B were mixed in advance to produce the composition for whipped cream. Next, white sugar was added to the cream and whipped at a medium speed in a mixer to obtain 8 servings of whipped cream. On the other hand, the skim milk was heated to about 50 ℃ and the whipped cream composition was added thereto. After the whipped cream composition was dissolved, it was rapidly cooled to about 20 ℃. Adding into the whipped cream containing white sugar, and further whipping at medium speed in a mixer to obtain whipped cream.

Each of the examples except examples 1-3, 1-4 and examples 3-7 was whipped cream produced in accordance with the procedure shown in FIG. 1. Examples 1-3 whipped cream was produced according to the procedure shown in fig. 2, examples 1-4 were produced according to the procedure shown in fig. 4, and examples 3-7 were produced according to the procedure shown in fig. 3.

(evaluation of whipped cream)

The whipped cream obtained in each example was evaluated at the following points D0 and D1.

D0: evaluation was made with respect to whipped cream which was cooled in a refrigerator (4 ℃ C.) for 1 hour after obtaining whipped cream and then gently stirred to be uniform

D1: the evaluation was carried out on the whipped cream obtained by further cooling the bowl D0 evening in the cold storage compartment (4 ℃ C.) and gently stirring until homogeneity

(evaluation method)

The whipped cream obtained in each example was evaluated for appearance, shape retention, bubbling feeling, meltability in the mouth and water separation/touch. Appearance, shape retention, water separation/touch were evaluated by 1 operator, and bubble feel, mouth solubility were evaluated by 2 panelists through consultation. Evaluation criteria of each item are as follows. Each item was qualified by the evaluation of A, B or C. The bubbling sensation means a feeling of bubbling ablation that the whipped cream gradually melts in the mouth and the tongue feels during melting.

(appearance)

A: the surface is smooth.

B: the surface is slightly smooth.

C: the surface was slightly rough.

D: the surface is rough.

(shape-retaining Property)

A: the sharp corners stand firmly (to the extent that streaks remain).

B: the sharp corner stands upright.

C: the sharp corner stands upright but is slightly loose.

D: no sharp corner is erected.

(bubble feeling)

A: very much bubbling sensation.

B: has bubble feeling.

C: has a slight bubble feeling.

D: the bubble sensation is little.

(Kouyolff)

A: the mouth solubility is very good.

B: has good solubility in mouth.

C: slightly as thick as butter cream, but with an acceptable mouth solubility.

D: sticky and poorly soluble in the mouth.

(Water separation/touch feeling)

A: there was no water separation and the cream was not loose.

B: there was no water separation, but the cream was slightly loose.

C: there was no water separation, but the cream was loose.

D: water separation can be confirmed.

[ Table 1]

As is clear from Table 1, the whipped cream containing the component A and the component B was excellent in appearance, shape retention, bubbling feeling, meltability in mouth and water separation/touch as shown in example 1-1. From the viewpoint of shape retention and a bubble feeling, the content of component a is preferably 0.91% by mass or more, and more preferably 1.80% by mass.

On the other hand, whipped cream to which the component B was not added like comparative example 1-3 was found to be separated from water, and the non-added component A like comparative example 1-2 became whipped cream lacking in bubbling feeling at D1.

As shown in fig. 2, it was found that, although the time required for whipping was slightly extended in the case of whipping after mixing the component A, B and the other components in their entirety (examples 1 to 3), whipped cream equivalent to whipped cream produced by the method of fig. 1 (examples 1 to 2) was obtained. Further, as shown in fig. 4, in the case where the whipped cream composition was previously manufactured and then added to the skim milk to produce whipped cream (examples 1 to 4), very good whipped cream was obtained, and particularly, the shape retention was further superior to that of whipped cream produced by the method of fig. 1 (examples 1 to 2).

[ Table 2]

As is clear from Table 2, it was found that the whipped cream produced by changing the type of starch was preferable to use both of the pregelatinized high-amylose corn starch 1 and the pregelatinized high-amylose corn starch 2. Among them, when the gelatinized high amylose corn starch 1 having a cold water swelling degree of 6.5 is used, the bubble feeling and the mouth-soluble property are further improved.

On the other hand, when the gelatinized phosphoric acid crosslinked potato starch having a cold water swelling degree of 23 was used, the cream was sticky in a rice cake shape and did not have sharp corners.

In addition, when the amylose content of component a is 50 mass% or more and 70 mass% or less, favorable whipped cream can be obtained, and particularly when the amylose content is 50 mass%, the feeling of bubbling and the meltability in the mouth are further favorable.

[ Table 3]

As is clear from Table 3, when 0.18 mass% or more and 2.7 mass% or less of component A were added and a predetermined amount of optional component B was added, favorable whipped cream was obtained. From the viewpoint of a bubble feel, the content of the component a is preferably 0.45 mass% or more and 2.7 mass% or less, and from the viewpoint of smoothness of appearance, the content of the component a is preferably 0.18 mass% or more and 1.81 mass% or less.

In addition, in the case where gelatin is used as the component B, when 0.18 mass% or more and 1.81 mass% or less of gelatin are contained, favorable whipped cream is obtained. From the viewpoint of water separation/touch feeling, 0.91 mass% or more and 1.81 mass% or less are the most preferable. From the viewpoint of smoothness of appearance, it is preferable when the content of gelatin is 0.46% by mass or more and 1.81% by mass or less, and particularly preferable when the content is 0.46% by mass or more and 0.91% by mass or less.

When 0.18 mass% of agar was added as component B and 1.81 mass% of component A was added (examples 3 to 7), the feeling of bubbling and the mouth-dissolving property were very good. On the other hand, the gelatin (example 1-2) was more excellent in smoothness of appearance, shape retention property and water separation/touch.

When welan gum or succinoglycan was added as component B and 1.81 mass% of component A was added (examples 3-8 and 3-9), the appearance and water separation/touch were good, but the product was slightly viscous, and the product was more excellent in terms of foam feeling and mouth-soluble property, such as gelatin (example 1-2) and agar (example 3-7).

[ Table 4]

As is clear from Table 4, even in the case where only a vegetable fat component is contained as a fat component as in example 4-1, and in the case where fresh cream having a milk fat content of 35% as in example 4-2 is used, whipped cream containing 0.90 mass% of gelatin 1 as component B and 1.80 mass% of alphatized high amylose corn starch as component A is very preferable in terms of shape retention, bubbling sensation, and meltability in the mouth, and no water separation after storage.

Further, as shown in example 4-3, 26.8 mass% of milk fat was contained, and in whipped cream containing 0.18 mass% of gelatin 3 as the component B and 0.46 mass% of alphaized high amylose corn starch as the component a, the refreshing taste was slightly deteriorated due to the increase in fat content, and all other evaluation items were highly evaluated.

It is found that in the case where the milk fat is as low as 18.2% by mass as shown in example 4-4, in the case where 0.90% by mass of gelatin 1 is contained as the component B and 1.80% by mass of alphatized high amylose corn starch 1 is contained as the component A, although it takes a longer time to foam than other cream, preferable whipped cream can be obtained.

As is clear from tables 1 to 4, the whipped cream obtained in each example was excellent in the balance of appearance, shape retention, foam feeling, mouth solubility and the effect of suppressing water separation in any evaluation of D0 and D1.

In examples 1 to 3, gelatin 1 was added as component B, and gelatin 1 was dissolved by heating in advance, so that gelatin was dissolved in heated skim milk as shown in fig. 2, but when a cold-water-soluble substance was used as component B, it was dissolved in unheated skim milk, fresh cream, or vegetable cream, and the same whipped cream could be produced.

(example 5)

Whipped cream blended as shown in table 5 was produced by the following method and evaluated.

(production of whipped cream)

In the formulation shown in Table 5, all the raw materials except the plant cream were mixed in advance to produce a whipped cream composition. Next, the composition was added to cream and immediately whipped at high speed in a mixer for 1 minute to obtain whipped cream. Immediately after whipped cream, the obtained whipped cream was evaluated for appearance, shape retention, bubble feeling, meltability in the mouth and suppression of water separation. In addition, the whipped cream obtained was extruded onto a food wrap laid in a storage container using a decorating tip, the storage container was covered with a lid, and stored in a freezer at-20 ℃ for 1 day. After storage, the frozen product was taken out from the freezer and naturally thawed at room temperature for 10 minutes, and evaluated for appearance, shape retention, bubble feeling, mouth solubility, and water separation inhibition.

[ Table 5]

The whipped cream obtained in example 5 was excellent in appearance, shape retention, bubbling feeling, mouth solubility and water separation-suppressing effect immediately after whipping and after freezing storage.

That is, the whipped cream of example 5 is preferable in terms of appearance, shape retention, bubbling feeling, meltability in the mouth and suppression of water separation even after freezing storage. Further, xanthan gum and locust bean gum were used as gelling agents, and even in the case where the content of these gelling agents in whipped cream was 0.12% by mass relative to the total amount of whipped cream, preferable whipped cream was obtained.

The whipped cream of example 5 is also preferable in the case where 38.2 mass% vegetable fat is contained as a fat component.

The present application claims priority based on Japanese application laid-open No. 2018-122253, filed on 27.6.2018, the disclosure of which is incorporated herein in its entirety.

Claims

1. A whipped cream which is whipped cream comprising the following component A and component B, wherein,

component A is a starch having an amylose content of 45 mass% or more and a cold water swelling degree of 3.5 to 15,

the component B is a gelling agent and is a solvent,

the content of the component A in the whipped cream is 0.05 to 5 mass% based on the total amount of the whipped cream,

the content of the component B in the whipped cream is 0.05 mass% or more and 2.8 mass% or less with respect to the total amount of the whipped cream.

2. The whipped cream of claim 1, wherein,

the component A is derived from corn.

3. The whipped cream as claimed in claim 1 or 2, wherein,

the whipped cream contains an amount of oil and fat of 15 to 42 mass% based on the total amount of the whipped cream.

4. The whipped cream as defined in any one of claims 1 to 3, wherein,

the whipped cream contains the component A in an amount of 0.08 to 20 mass% based on the component B.

5. The whipped cream as defined in any one of claims 1 to 4, wherein,

the component B is one or more selected from the group consisting of gelatin, agar, welan gum, xanthan gum, locust bean gum and succinoglycan.

6. The whipped cream of claim 5, wherein,

the gelatin has a gel strength of 80 to 400 as defined in JIS K-6503, and the unit of the gel strength is g.

7. A food product, wherein,

comprising the whipped cream according to any one of claims 1 to 6.

8. A cream which is a whipped cream comprising the following components A and B, wherein,

the component B is a gelling agent and is a solvent,

9. A composition for whipped cream, wherein,

which comprises the following components A and B:

component B is a gelling agent.

10. The composition of claim 9, wherein,

in the composition, the content of the component A relative to the content of the component B is 0.08 to 20 by mass ratio.

11. The composition of claim 9 or 10,

the total content of the component A and the component B is 80 to 100 mass% based on the total amount of the composition.

12. A method for producing whipped cream, which comprises the following steps 1 and 2,

a step 1 of adding to cream the following components A and B, the component A being a starch having an amylose content of 45 mass% or more and a cold water swelling degree of 3.5 to 15, and the component B being a gelling agent, to obtain whipped cream; and

a step 2 of stirring the whipped cream obtained in the step 1 to obtain whipped cream,

the amount of the component a added in the step 1 is 0.05% by mass or more and 5% by mass or less based on the total amount of the whipped cream, and the amount of the component B added in the step 1 is 0.05% by mass or more and 2.8% by mass or less based on the total amount of the whipped cream.

13. The manufacturing method according to claim 12,

the step 1 includes the following steps:

a step 1-1 of dissolving the component B in a liquid component to obtain a solution; and

step 1-2, mixing the dissolving solution into the cream.

14. A method for improving the meltability in mouth of whipped cream containing a gelling agent, wherein,

the whipped cream contains starch having an amylose content of 45 mass% or more and a cold water swelling degree of 3.5 to 15.