JP2004337166A - Milk component-containing paste food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a milk component-containing paste food such as ice cream having characteristics such as smooth melting feeling in the mouth even if the temperature of freezing or refrigerating changes and being preserved for a long period and strong rich feeling of milk even if milk fat is decreased. <P>SOLUTION: (1) The milk component-containing paste food contains a starch decomposition product having a turbidity of ≤0.2 when preserving 30 wt.% aqueous solution for 3 days at 4°C and comprising ≥25 wt.% of glycocomponents of at least 10 kinds. (2) The paste food is such that the glycocomponents of at least 10 kinds occupy ≥25 wt.% but <70 wt.%. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  TECHNICAL FIELD The present invention relates to a milk component-containing paste food having excellent long-term storage properties and improved quality such as mouthfeel and richness of milk even when lipids are reduced.

In recent years, with the westernization of Japanese dietary habits, the overdose of lipids has tended to increase. With the excessive intake of fat, adverse effects on health, such as an increase in various lifestyle-related diseases and a younger generation thereof, have been regarded as a problem.
For this reason, there is a demand for foods that are both low-fat foods and non-fat foods, and that have both good quality, that is, both reduced fat content and good taste.
Examples of foods containing a large amount of milk components such as milk fat and milk solid components include milk component-containing paste foods, such as ice cream, whipped cream, butter cream, custard cream, chocolate cream, and white sauce. Is one of the representatives of home meals and desserts.
This milk component-containing paste food such as ice cream is required to have rich taste of milk fat, good melting in mouth, smoothness, softness, and the like, so that the lipid amount is inevitably high.
This is because, in milk-containing paste foods such as ice cream, the taste, good taste, smoothness, rich flavor, etc. are said to be caused by a uniform and fine tissue and body. This is because the feeling and the like are provided by milk components such as milk fat.
For this reason, in the milk component-containing paste food, if the milk fat content is increased, the body taste and flavor will increase, but as described above, from the recent health consciousness, there is a tendency that fat intake can be avoided. For this reason, a balance between low fat and good taste has been required.

  Techniques for improving the quality of milk component-containing paste foods include, for example, those using dextrin, a composition for preparing a frozen dessert consisting of partially hydrolyzed starch having a DE of about 5 to 35 and milk protein (Patent Document 1). To an ice cream containing 1% or more of milk fat, a starch hydrolyzate having a specific viscosity and a saccharide content of 30% by weight or less from monosaccharide to hexasaccharide is added at a ratio not exceeding 15% by weight. A method for producing ice creams (Patent Document 2), a frozen dessert containing 1 to 5% by weight of a processed starch and 3 to 20% by weight of a starch decomposition product (Patent Document 3), fat As a raw material for reduction, a curdlan, a reduced-fat food containing starch and a starch decomposition product (Patent Document 4), an ice cream-like food having a milk fat content of less than 8%, Ice cream-like food characterized by containing a high-sweetness sweeteners and maltodextrins extracted from grass or Stevia (Patent Document 5), and the like.

Japanese Patent Publication No. 6-506825 JP-A-7-50994 JP-A-11-332468 JP-A-11-123066 JP-A-11-299426

As described above, milk component-containing paste foods such as ice cream are required to be reduced in milk fat due to heightened health consciousness.However, a rich feeling derived from milk fat is obtained, and Producing high quality products is very difficult because there are contradicting points.
In addition, when purchasing dairy-containing paste foods such as ice cream at home, it is often stored for a long time in a freezer or refrigerator after purchase, and under such an environment, how stable quality is maintained Is a big problem.
However, ordinary starch hydrolyzate has low stability at low temperature and tends to age when stored for a long time, so that a milk component-containing paste food containing a starch hydrolyzate becomes unpalatable when stored for a long time. It is said that it is easy to cause deterioration in quality such as deterioration of richness and flavor.
Therefore, in the above-mentioned conventional examples, dextrin is used as a part of the material, and there is no description about the quality retention in long-term storage. Even if the improvement is observed, it is impossible to maintain the quality during long-term storage.
From the above, not only freshly made, but also if the temperature changes during distribution, even if stored for a long period of time, the smoothness of the mouth and the characteristics such as the strong feeling of the richness of milk are maintained, ice The development of milk-containing paste foods such as creams has been awaited.

  The problem to be solved by the present invention is that freezing, even if the refrigeration temperature is changed, even if stored for a long time, the mouth is smooth, and even if the milk fat is reduced, the richness of the milk is strongly felt. An object of the present invention is to provide a milk component-containing paste food such as ice cream having characteristics.

  The present inventors have conducted intensive studies in order to solve the above-mentioned problems.As a result, the quality of a normal starch hydrolyzate deteriorates when stored at a low temperature for a long period of time. However, the inventors have found that some of them have no characteristic deterioration even at a low temperature, and as a result of further study, they have completed the present invention.

The present invention comprises the following inventions.
1. A 30% by weight aqueous solution containing starch hydrolyzate having a turbidity of 0.2 or less when stored at 4 ° C. for 3 days and a sugar component of 10 or more saccharides of 25% by weight or more. A milk component-containing paste food, characterized in that:
2. The milk component-containing paste food according to the above 1, wherein the sugar component of 10 or more saccharides is 25% by weight or more and less than 70% by weight.
3. 3. A milk component-containing paste food comprising the starch-decomposed product according to 1 or 2 above in an amount of 1 to 20% by weight.
4. 4. The milk component-containing paste food according to the above 1, 2, or 3, wherein the milk component-containing paste food is ice cream, whipped cream, butter cream, custard cream, or white sauce.

  The milk component-containing paste food of the present invention has a turbidity of 0.2 or less when a 30% by weight aqueous solution is stored at 4 ° C. for 3 days, and a sugar component of 10 or more saccharides is 25% by weight or more. It is characterized by containing starch hydrolyzate consisting of, and has characteristics such as smoothing of mouth even when stored for a long time, and strong feeling of richness of milk even when milk fat is reduced. Excellent in point.

The present invention has been made based on the discovery of the following facts.
(A) It is known that a starch decomposition product has a property of improving the quality of ice cream and the like.
However, when the starch hydrolyzate is stored at a low temperature for a long period of time, the quality tends to deteriorate. Among the starch hydrolysates, those having high stability which do not cause turbidity during storage at a low temperature, that is, 30 wt. % Aqueous solution stored at 4 ° C. for 3 days has a turbidity of 0.2 or less, and it has been found that quality deterioration does not occur even when stored for a long time at a low temperature.
(B) The above point is an important requirement because it can be inferred that the degradation of starch degradation quality is due to the aging phenomenon of starch degradation products due to long-term storage at low temperatures.
(C) The above-mentioned starch-decomposed product has a specific saccharide composition in addition to being hardly turbid during storage at a low temperature, that is, a saccharide component of 10 or more saccharides is 25% by weight or more. Was found to be at least 25% by weight and less than 70% by weight.
(D) In the present invention, the turbidity of the starch hydrolyzate is deeply involved in the stability of the quality during long-term storage, and the content of the starch hydrolyzate of 10 or more saccharides makes the richness, mouthfeel and smoothness of milk. Therefore, it is important to balance the two.

In any case, according to the present invention, the above specific starch hydrolyzate is different from ordinary starch hydrolyzate, and has a unique property, that is, a high quality state is maintained for a long time even at a low temperature. It is based on the discovery of the fact that it has properties.
Milk ingredient-containing paste foods such as the ice cream of the present invention, even when stored for a long time at low temperature, have a special feature that excellent properties such as thickness, mouthfeel, aftertaste, sweetness and softness of milk are maintained. It is excellent in having quality retention ability.
When the starch hydrolyzate of the present invention is added to a milk component-containing paste food such as ice cream in an amount of about 1 to 20% by weight, its effect is sufficiently exhibited.

Hereinafter, the present invention will be described in more detail.
The milk component-containing paste food of the present invention has a turbidity of 0.2 or less when a 30% by weight aqueous solution is stored at 4 ° C. for 3 days, and the content of sugar components of 10 or more saccharides is in a specific range. That is, it is characterized in that it contains a starch hydrolyzate composed of 25% by weight or more.

1. Starch Decomposition Products Starch which is a raw material of starch decomposition products includes corn starch, waxy corn starch, tapioca starch, rice starch, sago starch, wheat starch, sweet potato starch, potato starch, and the like, and combinations thereof are also possible. These modified starches may be used.
The starch hydrolyzate can be produced by a usual method, that is, by decomposing the above-mentioned starch and / or processed starch with an acid and / or an enzyme. As the acid used in the decomposition step, oxalic acid, hydrochloric acid, sulfuric acid, or the like can be used. In addition, as the enzyme used in the same step, an amylase, a branching enzyme, or a combination thereof can be used.
For example, starch degradation products are obtained by decomposing a starch suspension with an acid and / or an enzyme, purifying the resulting saccharified solution with activated carbon or an ion-exchange resin, separating by chromatography or membrane, spray drying or drum drying. It can be prepared by combining and separating and purifying means such as powdering.
It is an essential requirement that the starch hydrolyzate of the present invention has a specific turbidity, that is, a turbidity of 0.2 or less when a 30% by weight aqueous solution is stored at 4 ° C. for 3 days.
Specifically, such a starch hydrolyzate is selected from those having a sugar content of 10 or more saccharides in the starch hydrolyzate of 25% by weight or more, preferably 25% by weight or more and less than 70% by weight. If this is the case, it is possible to obtain a product that is optimal for the production of a milk component-containing paste food such as ice cream, which retains the desired high quality.
When the content of sugar components of 10 or more saccharides of the starch hydrolyzate is less than 25% by weight, it becomes easy to become a milk component-containing paste food such as ice cream with reduced milk richness, and the effect of replacing milk fat is low. In addition, when the content of the sugar component of 10 or more saccharides in the starch hydrolyzate exceeds 70% by weight, stability at low temperatures tends to be low, and aging may occur due to long-term storage. In this case, the mouthfeel becomes worse and the richness of milk is reduced, and the effect of replacing milk fat is reduced.
However, as an exception, those that satisfy the above-mentioned turbidity conditions even when the sugar component of 10 or more saccharides is 80% by weight or more can be used for milk component-containing paste foods such as ice cream.
The sugar composition of the starch degradation product is measured by a high-performance liquid chromatography system which is separated using a high-performance liquid chromatography column (MCI GEL CK04S, manufactured by Mitsubishi Kasei Kogyo Co., Ltd.) and detected by a differential refractometer. be able to.

2. Milk ingredient-containing paste food As the milk ingredient-containing paste food, food that normally uses ingredients containing milk ingredients such as milk, butter, milk powder, and condensed milk, specifically, ice creams, whipped cream, butter cream, Examples include custard cream, chocolate cream, white sauce and the like, and include processed foods based on these foods. The invention is particularly suitable for application to ice creams.
At present, in Japan, ice creams are defined by the "Ministry Ordinance on Milk and Dairy Product Ingredient Standards" based on the Food Sanitation Law, and detailed ingredient standards and production standards are determined. Ice creams are classified according to milk solids (solids removed from milk from water) and milk fat content. Ice creams have a milk solids content of 15.0% by weight or more and a milk fat content of 8.0% by weight. %, Ice milk has a milk solid content of 10.0% by weight or more and milk fat content of 3.0% by weight or more, lacto ice has a milk solid content of 3.0% by weight or more, and milk solid content of 3.0% by weight. Less than ice cream is defined as ice confection, but the ice cream of the present invention can be suitably applied to ice cream, ice milk, lacto ice, ice confection and the like.
By blending the starch hydrolyzate of the present invention, it is possible to obtain a milk component-containing paste food such as ice cream, which retains high quality even after long-term storage.
The amount of the starch hydrolyzate of the present invention is not necessarily limited by the content of milk fat, the presence or absence of addition of vegetable fats and oils, the mixing ratio of milk fat and vegetable fat and oil, and the total amount thereof. It is suitable to add 1 to 20% by weight, preferably 3 to 15% by weight, of the components of the dairy component-containing paste food.
When used below the above range, the effects intended by the present invention are less likely to be obtained, and when used above the above range, persistent flavor is liable to occur, and quality tends to deteriorate during long-term storage.

The milk component-containing paste food of the present invention can be produced by appropriately using necessary auxiliary materials.
Hereinafter, the auxiliary materials and the manufacturing method will be described using ice creams as an example.
(1) Supplementary ingredients Ice creams are based on milk, sugar, fresh cream, egg yolk (which may not be added), and in order to enhance these alternatives or taste, various dairy products (butter, skim milk powder, Whole milk powder, skim condensed milk, skim condensed milk, etc.), various sugars (such as glucose, fructose, isomerized sugar, starch syrup, etc.) and various vegetable fats (coconut oil, palm oil, palm kernel oil, etc.) are used It can be used in a range that does not adversely affect the long-term storage stability at room temperature.
In addition, emulsifiers (egg yolk, lecithin, glycerin fatty acid ester, monoglyceride, sugar ester, etc.), stabilizers (agar, pectin, alginic acid, carboxymethylcellulose, gelatin, locust bean gum, gellan gum, guar gum, and other polysaccharides, and their decomposition Products, etc.), coloring agents, fragrances, etc.
Further, various flavor raw materials such as various juices, chocolates, various sauces, matcha, nuts and the like may be used.

(2) Manufacturing method In the case of ice creams, it can be manufactured by the following steps. The starch decomposition product of the present invention can be added at any of the steps of mixing, dissolving and filtering the raw materials, homogenizing, adding auxiliary materials after cooling, and aging.

1) Mixing, dissolving, and filtering Mix milk, condensed milk, milk powder, cream, butter and other dairy products, sugars and syrups and other sugars, stabilizers, emulsifiers, water and other raw materials, and heat to 30-70 ° C. Melt and prepare an ice cream mix. Filter the mix to remove impurities.

2) Homogenization The homogenizer homogenizes the mix to improve the emulsification state and smooth the tissue.

3) Sterilization / cooling Sterilize by heating at 68 ° C for 30 minutes, or sterilize by a method having an equivalent or better sterilizing effect. After sterilization, the mix is cooled to 5 ° C. or less, and flavors, pigments and auxiliary ingredients are added.

4) Store in a tank for a certain period of time to increase the viscosity of the aging mix to make it smoother and to improve shape retention.

5) Cool rapidly to −3 to −7 ° C. while stirring the freezing mix at high speed.

6) Filling, packaging and curing Fill into cups and cones and freeze rapidly at -30 ° C to stabilize the tissue.

Milk component-containing paste foods such as ice creams of the present invention, even when stored for a long time under low temperature, the flavor of the milk is improved, the flavor of the material is improved, and the taste, aftertaste, sweetness, softness, etc. It is excellent in that it has exceptional quality retention ability, that is, excellent properties are maintained.
It is also excellent in that the above quality is not impaired even if the lipid is reduced.

Hereinafter, the present invention will be described in more detail with reference to Examples and the like, but the present invention is not limited to these. Unless otherwise specified, "%" means% by weight.
The sugar composition and turbidity of the starch hydrolyzate of Test 1 were measured by the following methods.

<Measurement of sugar composition>
After separation using a column for high-performance liquid chromatography (MCI GEL CK04S: manufactured by Mitsubishi Chemical Corporation), measurement was performed with a high-performance liquid chromatography system detected by a differential refractometer. The separation conditions were as follows: distilled water was used as the separation liquid, the flow rate was 0.35 ml / min, and the column temperature was 65 ° C.

<Measurement of turbidity>
A 30% by weight sugar solution was prepared, refrigerated at 4 ° C. for 3 days, and the absorbance at 720 nm was determined as turbidity using a 10 cm cell.

(Test 1) Preparation of Starch Decomposed Product A starch slurry having a solid content of 36% by weight in which 9kg of starch (corn starch) was dispersed in 16kg of water was adjusted to pH 5.8 with 10% by weight of calcium carbonate, and the solid content was 0.2% with respect to the solid content. Α-amylase (Termamyl: manufactured by Novozymes) was added, and the mixture was liquefied with a jet cooker (110 ° C.). To this liquefied liquid, α-amylase was added at 0.1% of solid content, and DE was measured over time. When DE became 25, hydrochloric acid was added to adjust the pH to 4.0, and the mixture was boiled. To stop the reaction, to obtain a starch decomposition solution.
Subsequently, the obtained starch hydrolyzate was subjected to activated carbon / ion purification treatment, membrane filtration, concentration, and then subjected to a chromatographic separator to fractionate.
Next, the fractionated fractions were analyzed by high performance liquid chromatography, and the fractions were mixed so that the content of 10 or more saccharides was about 14 to 80% by weight, thereby preparing six types of starch degradation products.
Next, the obtained starch hydrolyzate was purified and concentrated again to obtain the following six types of starch hydrolyzate having different contents of sugar components of 10 or more saccharides.
Comparative Example 1 (14.4% by weight of sugar components of 10 or more saccharides), Example 1 (25.9% by weight), Example 2 (32.1% by weight), Example 3 (43.8% by weight) %), Example 5 (69.9% by weight), Example 6 (80.5% by weight)
In addition, the starch slurry was decomposed in the same manner as described above, and the same operation was performed to obtain the following three types of starch decomposition products having different contents of sugar components of 10 or more saccharides.
Comparative Example 2 (70.0% by weight of sugar components of 10 or more saccharides), Comparative Example 3 (78.1% by weight of the same), Example 4 (53.9% by weight of the same).
In addition, DE of the above nine types of starch degradation products was as follows.
Comparative Example 1 (30.0), Example 1 (29.1), Example 2 (25.7), Example 3 (20.7), Example 4 (19.0), Example 5 (10 .5), Comparative Example 2 (14.5), Comparative Example 3 (9.8), Example 6 (9.9)

(Turbidity)
The turbidity of the above nine types of starch degradation products is as follows.
Comparative Example 1 (0.041), Example 1 (0.006), Example 2 (0.001), Example 3 (0.011), Example 4 (0.127), Example 5 (0 0.083), Comparative Example 2 (1 or more), Comparative Example 3 (1 or more), Example 6 (0.185)
Table 1 shows the test results.

表１の澱粉分解物を、以下の各試験に用いた。

The starch hydrolyzate of Table 1 was used in the following tests.

(Test 2) Ice Cream Ice cream was produced by the following method using the starch hydrolyzate prepared in Test 1 at the ratio of the raw materials shown in Table 2.
All the raw materials were mixed and dissolved at 70 ° C., and filtered through a mesh to remove impurities and insolubles. After homogenizing with a homogenizer, the mixture was aged in a 5 ° C. incubator for 24 hours to prepare a mix. This mix was frozen in a batch freezer to prepare an ice cream. The prepared ice cream was filled in a cup having a diameter of 4 cm and a height of 3 cm, rapidly frozen in a freezer at −30 ° C., hardened, and stored in a freezer of a home refrigerator for 3 days for 3 months.

The evaluation of the produced ice cream was performed using no starch hydrolyzate as a control group, and the improvement effect as compared with the control group was evaluated in the following five stages.
For the evaluation, sensory evaluation was performed by six specialized panelists according to the following evaluation criteria. A numerical value (total score: 12) obtained by totaling the scores was used as the evaluation score.

<3 days after preparation>
"Evaluation criteria 1"
(1) Richness of milk Very strong: 2
I feel strongly: 1
Feel to some extent: 0
Feel a little: -1
Hardly feel: -2

(2) Body feeling Very favorable: 2
Preferred: 1
Feel to some extent: 0
Somewhat inferior: -1
Poor: -2

(3) Mouth is very good: 2
Good: 1
Normal: 0
Somewhat bad: -1
Bad: -2

(4) Aftertaste very good: 2
Good: 1
Ordinary: 0
Somewhat bad: -1
Bad: -2

(5) Sweetness very good: 2
Good: 1
Ordinary: 0
Somewhat bad: -1
Bad: -2

(6) Softness (with spoon)
Very good: 2
Good: 1
Normal: 0
Somewhat bad: -1
Bad: -2

<3 months after preparation>
To confirm the effects of long-term storage, the ice cream was stored in a home refrigerator for three months and evaluated.
The evaluation was performed according to the following evaluation criteria, using the one stored for 3 days as a comparative control.

"Evaluation criteria 2"
Good, almost unchanged: 2
Good with slight changes: 1
Slightly worse: 0
Poor: -1
Very poor: -2
Table 3 shows the evaluation results.

  According to the results in Table 3, on the third day after the preparation, the difference in quality improvement between Examples 1 to 6 and Comparative Examples 1 to 3 of the starch hydrolyzate was not so large, but the taste, aftertaste, etc. The example was good. In the third month after the preparation, quality deterioration was observed in Comparative Examples 1 to 3, but in Examples 1 to 6, the effect of improving quality was maintained, and the difference in long-term storage between the examples and the comparative examples was It was noticeable.

(Test 3) Ice Milk Using the starch hydrolyzate of Example 3 prepared in Test 1, ice milk was produced according to the method of Test 2 using the raw materials shown in Table 4.

＊：
試験区１（０ｇ）、試験区２（０．５ｇ）、試験区３（１ｇ）、試験区４（２ｇ）、試験区５（５ｇ）、試験区６（８ｇ）、試験区７（１０ｇ）、試験区８（１５ｇ）、試験区９（２０ｇ）、試験区１０（２５ｇ）

*:
Test plot 1 (0 g), test plot 2 (0.5 g), test plot 3 (1 g), test plot 4 (2 g), test plot 5 (5 g), test plot 6 (8 g), test plot 7 (10 g) , Test Zone 8 (15 g), Test Zone 9 (20 g), Test Zone 10 (25 g)

Three months after the preparation, an evaluation test of ice milk was conducted in order to examine the effect of the amount of the starch hydrolyzate of the present invention used.
For the evaluation of ice milk, the same sensory evaluation as in Test 2 was performed.
Table 5 shows the evaluation results.

From the results in Table 5, no significant addition effect was confirmed at 0.5% by weight, but at 1.0 to 20% by weight, an improvement effect was confirmed according to the added amount of the starch hydrolyzate.
On the other hand, when added in an amount exceeding 20% by weight, the likeness of ice milk was lost, the smoothness and mouthfeel deteriorated, the flavor became persistent, and the sweetness was felt.
From the above results, it was found that the amount of the starch hydrolyzate of the present invention to be added is preferably 1 to 20% by weight, more preferably 3 to 15% by weight of the components of the ice creams.

(Test 4) Ice Cream The ice creams of Examples 7 to 8 were produced by the method of Test 2 using the starch decomposition product of Example 3 prepared in Test 1 and blending the raw materials shown in Table 6. .

調製後３日、調製後３ヶ月に、試験2と同様の官能評価を行った。
評価結果は、表７に示す。

Three days after the preparation and three months after the preparation, the same sensory evaluation as in Test 2 was performed.
Table 7 shows the evaluation results.

From the results in Table 7, the following was found.
On the third day after the preparation, in each of Examples 7 and 8, even if the milk fat was reduced, an ice cream having a good feeling of richness, body and mouthfeel of milk could be prepared.
Even in the third month after preparation, in Examples 7 and 8, high quality was maintained in all evaluation items, and there was no difference from the third day after preparation.
From the above results, it is understood that when the starch hydrolyzate of the present invention is used, high quality is maintained even when stored at a low temperature for a long time.

(Test 5) Lactic Ice The lactoice of Example 9 was produced by the method of Test 2 by using the starch degradation product of Example 3 prepared in Test 1 and blending the raw materials shown in Table 8.

調製後３日、調製後３ヶ月に、試験２と同様の官能評価を行った。
評価結果は、表９に示す。

Three days after preparation and three months after preparation, the same sensory evaluation as in Test 2 was performed.
Table 9 shows the evaluation results.

From the results in Table 9, the following was found.
When the starch hydrolyzate of the present invention is used, on the third day after the preparation, an ice cream with good milk richness, body feeling and mouthfeel can be prepared even if milk fat is reduced.
Even in the third month after preparation, in Example 9, high quality was maintained in all evaluation items, and there was no difference from the third day after preparation.
From the above results, it can be seen that when the starch hydrolyzate of the present invention is used, high quality is maintained even when stored at a low temperature for a long time.

(Test 6) White sauce A white sauce was produced by using the starch degradation products of Example 3 and Comparative Example 2 prepared in Test 1 and blending the raw materials shown in Table 10 by the following method.
The butter was put in a pan, melted over low heat, and the flour was kneaded little by little while sieving to form a paste. Milk or milk in which the starch hydrolyzate was completely dissolved was added little by little to this paste, mixed, and tasted with salt and pepper. The crude heat of the white sauce was removed with running water, filled in a container, and stored in a freezer at -40 ° C for one week.

  The evaluation of the prepared white sauce was performed using a starch-free product as a control, and the improvement effect as compared with the control was evaluated in the following five stages. For the evaluation, sensory evaluation was performed by six specialized panelists according to the following evaluation criteria. A numerical value (total score: 12) obtained by totaling the scores was used as the evaluation score.

"Evaluation criteria 3"
(1) Richness of milk Very strong: 2
I feel strongly: 1
Feel to some extent: 0
Feel a little: -1
Hardly feel: -2

(2) Mouth (smoothness)
Very smooth: 2
Smooth: 1
Somewhat smooth: 0
Slightly smooth: -1
Not very smooth: −2

(3) Texture Very good: 2
Is good: 1
Ordinary: 0
Somewhat coarse: -1
Coarse: -2

(4) Water separation Water separation: 2
Little water separation: 1
Trace water separation: 0
Out of water: -1
Significant water separation: -2

(5) Viscosity No change in viscosity: 2
Feel a slight change in viscosity: 1
Feel the viscosity change: 0
Viscosity is reduced: -1
Viscosity is significantly reduced: -2

(6) Aftertaste very favorable: 2
Is good: 1
Ordinary: 0
Somewhat bad: -1
Bad: −2
Table 11 shows the evaluation results.

  From the results in Table 11, it was confirmed that in Example 10, even when the milk fat was reduced, the quality including the richness of the milk was very good.

(Test 7) Whipped cream Using the starch hydrolyzate of Example 3 and Comparative example 2 prepared in Test 1, whipped cream was produced by the following method using the ingredients shown in Table 12 and the following method.
The raw materials were placed in a bowl, and stirred with a hand mixer for about 3 minutes while cooling to produce a whipped cream. After filling the obtained whipped cream in a closed container, it was stored in a refrigerator at 4 ° C. for 3 days.

Evaluation of the prepared whipped cream was performed using no starch degraded product as a control group, and the improvement effect as compared with the control group was evaluated in the following five stages.
In the evaluation, sensory evaluation was performed by six specialized panelists according to the same evaluation criteria as in Test 6. A numerical value (total score: 12) obtained by totaling the scores was used as the evaluation score.
Table 13 shows the evaluation results.

  From the results in Table 13, in Example 11, it was confirmed that even when the milk fat was reduced, the quality including the richness of the milk was very good.

(Test 8) Custard cream A custard cream was produced by the following method using the starch degradation products of Example 3 and Comparative Example 2 prepared in Test 1 and blending the raw materials shown in Table 14.
Dried egg yolk and sugar were put into a bowl and mixed with a whisk. The sieved flour was added and mixed with a whisk. Milk warmed to 50 ° C. was added little by little to the mixture, and the mixture was passed through a strainer, and then stirred over medium heat until the mixture became creamy to produce a custard cream. After the obtained custard cream was filled in a closed container, it was stored in a freezer at −40 ° C. for one week.

Evaluation of the prepared custard cream was performed using no starch hydrolyzate as a control, and the improvement effect as compared with the control was evaluated in the following five stages.
In the evaluation, sensory evaluation was performed by six specialized panelists according to the same evaluation criteria as in Test 6. A numerical value (total score: 12) obtained by totaling the scores was used as the evaluation score.
Table 15 shows the evaluation results.

  From the results in Table 15, it was confirmed that in Example 12, even when the milk fat was reduced, the quality including the richness of the milk was very good.

(Test 9) Butter cream Using the starch hydrolyzate of Example 3 and Comparative example 2 prepared in Test 1, butter cream was produced by the following method using the ingredients shown in Table 16 and the following formula.
The egg and sugar were put in a bowl, whisked with a hand mixer until white and smooth, and sifted. In a separate microwave, put the softened butter and shortening in a microwave and mix with a hand mixer. This was mixed with a hand mixer until creamy, while adding the paste passed through a strainer in three portions, to prepare a butter cream. After filling the prepared butter cream into a closed container, it was stored in a freezer at -40 ° C for one week.

<Evaluation of butter cream>
The evaluation of the prepared butter cream was performed using no starch degradation product as a control group, and the improvement effect as compared with the control group was evaluated in the following five stages.
The evaluation was carried out by six expert panelists according to the following evaluation criteria. A numerical value (total score: 12) obtained by totaling the scores was used as the evaluation score.

"Evaluation criteria 4"
(1) Butter richness Very strong: 2
I feel strongly: 1
Feel to some extent: 0
Feel a little: -1
Hardly feel: -2

(2) Mouth (smoothness)
Very smooth: 2
Smooth: 1
Somewhat smooth: 0
Slightly smooth: -1
Not very smooth: −2

(3) Texture Very good: 2
Is good: 1
Ordinary: 0
Somewhat coarse: -1
Coarse: -2

(4) Water separation Water separation: 2
Little water separation: 1
Trace water separation: 0
Out of water: -1
Significant water separation: -2

(5) Viscosity No change in viscosity: 2
Feel a slight change in viscosity: 1
Feel the viscosity change: 0
Viscosity is reduced: -1
Viscosity is significantly reduced: -2

(6) Aftertaste very favorable: 2
Is good: 1
Ordinary: 0
Somewhat bad: -1
Bad: −2
Table 17 shows the evaluation results.

  From the results in Table 17, it was confirmed that in Example 13, even when the butter was reduced, the quality including the richness of butter was very good.

In the present invention, despite reduced lipids, even when stored for a long time at a low temperature, the flavor of the material, such as the richness of milk, is improved, and the mouthfeel, aftertaste, sweetness, and softness are excellent. Thus, the present invention is very useful, because a dairy component-containing paste food such as ice cream having excellent quality-retaining ability, in which the above-mentioned properties are retained, can be obtained.

Claims (4)

  A 30% by weight aqueous solution having a turbidity of 0.2 or less when stored at 4 ° C. for 3 days and containing a starch hydrolyzate having a sugar component of 10 or more saccharides of 25% by weight or more. Characteristic paste food containing milk component.   The milk component-containing paste food according to claim 1, wherein the sugar component of 10 or more saccharides is 25% by weight or more and less than 70% by weight.   A dairy component-containing paste food comprising 1 to 20% by weight of the starch hydrolyzate according to claim 1 or 2. The milk component-containing paste food according to claim 1, 2 or 3, wherein the milk component-containing paste food is ice cream, whipped cream, butter cream, custard cream, or white sauce.