JP2005253390A - Oil-in-water emulsified composition, frozen dessert and whipped cream - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain an oil-in-water emulsified composition improved in flavor of an oil-in-water emulsified composition containing starch syrup through using specific starch syrup. <P>SOLUTION: The oil-in-water emulsified composition contains starch syrup as a component of soft cream, hard ice cream, and whipped cream. The starch syrup to be used contains not more than 1 wt.% of a high-molecular-weight starch decomposition product with ≥20,000 molecular weight. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to an oil-in-water emulsified composition containing varicella as a component, and more specifically, for example, frozen confectionery such as soft cream and ice cream, whipped cream, etc. with improved flavor over conventional ones. Edible creams.

  Frozen desserts such as soft ice cream and ice cream, and whipped cream (hereinafter referred to as creams) are generally formulated with varicella for the purpose of adjusting the total solid content (components excluding water) in the ingredients. ing.

For example, the following (1)-(4) are mentioned as a main objective which adjusts the total amount of solids in soft cream among the said creams.
(1) Adjustment of the size of ice crystals in soft ice cream.
(2) Adjustment of the smoothness of the soft cream (maintenance of texture).
(3) Adjustment of soft cream hardness (adjustment of shape retention).
(4) Adjustment of the air content (so-called overrun).

Moreover, the following (5)-(7) is mentioned as a main objective which adjusts the total amount of solids in the whipped cream among the said creams.
(5) Maintenance of whipped cream tissue when whipped.
(6) Adjustment of whipped cream hardness.
(7) Adjustment of the air content.

  For the purpose of adjusting these properties, the amount of components in the cream excluding water (for example, sugars, starch syrup, skim milk powder, fats and oils, and other additives) is adjusted. Here, since the adjustment of the total solid content naturally needs to be made within a range that also satisfies properties such as taste and emulsion stability, when adjusting the total solid content, the adjustable range is to some extent for each component. It can be said that it has been decided. Among the components other than water constituting the total solid content, the range in which the starch syrup can adjust the blending amount is larger than the other components. For this reason, in the adjustment of the total solid content of creams, conventionally, the amount of starch syrup has been mainly adjusted.

  In addition, the sweetness of creams is generally adjusted by adjusting the amount of sucrose, which is the main ingredient that imparts sweetness to the cream. However, since the sweetness level of sucrose is very high, when the sweetness level is adjusted only by sucrose, there arises a problem that the total solid content in the creams becomes small. In contrast, syrup, which is another component that gives sweetness to the cream, has a lower sweetness compared to sucrose (sweetness of about 15 to 70; equivalent to a sweetness of 15 to 70% by weight of sucrose) When giving the same sweetness to creams, varicella can be blended in a larger amount than sucrose.

  As described above, the water tank is used to adjust the total solid content required. For this reason, if a starch syrup is used which is relatively close to the sweetness of sucrose, the total solid content cannot be adjusted. Accordingly, the varicella actually used in creams inevitably becomes a varicella having a low sweetness (with a sweetness of about 15 to 30).

  Thus, in creams, a syrup with an appropriate sweetness level is selected so as to satisfy the required total solid content and sweetness level. Therefore, the varicella selected with an appropriate sweetness level adjusts the sweetness level of the creams within the desired range while keeping the total solid content within the desired range, that is, while maintaining the desired total solid content. It is also used as a means. Here, “sweetness” refers to a relative value expressed as a sweetness index, with the sweetness of sucrose being 100.

  Moreover, the following reasons are mentioned as a reason why a particularly large amount of starch syrup is blended in the soft cream among the above creams.

  The eating temperature of soft ice cream is relatively high among frozen desserts, and is about -5 ° C. Therefore, when the sweetness level is the same, the eater tends to feel sweetness (taste is more likely) than other frozen desserts (about −18 ° C.) generally called hard ice. Therefore, it is necessary to set the sweetness of soft ice cream lower than that of hard ice. In this way, soft creams that need to have a low sweetness level need to contain a large amount of syrup with a low sweetness level instead of sucrose with a high sweetness level.

  Also, starch syrup, a starch syrup, is provided with a large amount of starch syrup for the purpose of imparting a soft texture by adjusting the size of ice crystals.

  Moreover, the following reasons are mentioned as a reason why a large amount of starch syrup is blended in the whipped cream among the creams. In the case of whipped cream, it is necessary to increase the total solid content in order to appropriately whipped, and the total solid content is usually set as high as about 50% by weight. Thus, in whipped cream, many starch syrups are blended mainly as a means for increasing the total solid content.

  As described above, since the sweetness of syrup is lower than that of sucrose, syrup is used to secure the total solid content of creams and to reduce the amount of sucrose used to reduce the sweetness of creams. Is preferred. That is, varicella has a lower sweetness than sucrose and is suitable for balancing the total solid content and sweetness of creams. For these reasons, starch syrup is conventionally blended in oil-in-water emulsion compositions such as creams.

  By the way, as a recent food orientation, consumers tend to prefer foods with higher flavors (for example, good mouthfeel, quality of taste, etc.). This orientation is no exception in creams such as soft cream and whipped cream. Creams are often used especially for desserts, and are required to have a high flavor.

  The inventors of the present invention have found that the starch syrup blended in the oil-in-water emulsion composition affects the flavor in order to balance the total solid content and sweetness. Based on this, the object of the present invention is to improve the flavor of an oil-in-water emulsified composition containing chickenpox by using a specific chickenpox.

  The inventors of the present application have eagerly studied to improve a non-quantified flavor such as sweetness and total solid content in edible foods containing syrup. As a result, it has been found that syrup, which has been conventionally used to satisfy the balance between the total solid content and the sweetness level, is associated with the flavor of the oil-in-water emulsion composition (present emulsion) of the present invention. That is, the present inventors have found that a new molecular weight of a starch syrup having a specific molecular weight has an influence on the flavor of the emulsion, and completed the present invention.

  That is, the oil-in-water emulsion composition (the present emulsion) of the present invention is an oil-in-water emulsion composition containing varicella as a component, and among the starch degradation products constituting the varicella, a high molecular weight of 20000 or more. The content of the molecular weight starch degradation product is 1% by weight or less.

  Moreover, it is preferable that the decomposition degree of the above-mentioned varicella is 27% or less.

  The frozen dessert of the present invention is characterized by containing the oil-in-water emulsion composition of the present invention.

  Moreover, it is preferable that the said frozen dessert has shape retention property in the range whose product temperature is -7 degreeC or more and -3 degreeC or less.

  The frozen dessert further contains sucrose as a component, preferably has a total solid content of 20% to 40% and a sweetness of 7% to 25%.

  The whipped cream of the present invention is a whipped cream containing varicella as a component, and among the starch decomposition products constituting the varicella, the content of a high molecular weight starch decomposition product having a molecular weight of 20000 or more is 1% by weight of varicella. It is characterized by the following.

  The whipped cream further contains sucrose as a component, preferably has a total solid content of 30% to 60% and a sweetness level of 5% to 25%.

  As described above, the oil-in-water emulsion composition of the present invention (the present emulsion) is an oil-in-water emulsion composition containing chickenpox as a component, and among the starch degradation products constituting the chickenpox, the molecular weight is 20000. The content of the above high molecular weight starch degradation product is 1% by weight or less.

  Conventionally, starch syrup (starch degradation product) is mainly used for solid content to satisfy the set total solid content and for adjusting the sweetness (to satisfy the balance of total solid content and sweetness). It was common. In this invention, as shown in the Example mentioned later, it became clear that the starch degradation product of molecular weight 20000 or more is a causative substance which impairs the flavor of this emulsion. The fact that chickenpox is linked to flavor is a new finding that has not been known so far.

  According to said structure, the said starch syrup has little content of the high molecular weight (molecular weight 20000 or more) starch degradation product which becomes the cause which impairs the flavor of this emulsion. Thereby, it can prevent that the flavor of this emulsion is impaired and there exists an effect that flavor can be improved. Thus, according to the above configuration, the flavor of the emulsion can be improved by using a starch syrup having a low content of the high-molecular-weight starch degradation product that causes the flavor of the emulsion clarified by the present invention to be impaired. There is an effect that it can be improved.

  Conventionally, some oil-in-water emulsion compositions (emulsions) contain chickenpox, but it has not been known that chickenpox is a causative substance that impairs the flavor. For this reason, there was much content of high molecular weight starch degradation product, and the flavor of the said emulsion was impaired.

  Moreover, it is preferable that the decomposition degree of the above-mentioned varicella is 27% or less. The degree of sweetness is proportional to the degree of decomposition, and the degree of sweetness increases as the degree of decomposition increases. The starch syrup has a relatively low degree of degradation of 27% or less, and the content of the high molecular weight starch degradation product is also 1% or less. The content of this high molecular weight starch degradation product is lower than that of conventional chickenpox. Therefore, there is an effect that a low sweetness and a high flavor can be satisfied at the same time.

  The frozen dessert of the present invention is characterized by containing the oil-in-water emulsion composition of the present invention. This frozen dessert contains an oil-in-water emulsified composition with a low content of high-molecular weight (molecular weight 20000 or more) starch degradation products that cause the flavor to be damaged. Therefore, there is an effect that a frozen dessert with improved flavor can be provided.

Moreover, it is preferable that the said frozen dessert has shape retention property in the range whose product temperature is -7 degreeC or more and -3 degreeC or less.
Here, the “product temperature” can be restated as the eating temperature. For example, in the case of hard ice cream, it indicates the temperature immediately after taking out from the storage container, and in the case of soft ice cream, the cream is concentrated on the cone. Indicates the temperature immediately after being applied.

  Further, “having shape retention” means that it can be directly placed in a container such as a cone at the above-mentioned product temperature.

  That is, in the above product temperature range, the frozen dessert having shape retention indicates soft ice cream and does not indicate hard ice cream generally called ice cream.

  The frozen dessert further contains sucrose as a component, preferably has a total solid content of 20% to 40% and a sweetness of 7% to 25%. For example, in the soft cream as the emulsified product, the total solid content is 20% to 40%, and the sweetness is mainly adjusted by sucrose. Thereby, there exists an effect that the flavor of a soft cream can be improved, for example. In addition, the said frozen dessert is not limited to a soft cream, if the conditions of a sweetness degree and total solid content are satisfy | filled.

  The whipped cream of the present invention is a whipped cream containing varicella as a component, and among the starch decomposition products constituting the varicella, the content of a high molecular weight starch decomposition product having a molecular weight of 20000 or more is 1% by weight of varicella. It is characterized by the following.

  This whipped cream contains an oil-in-water emulsified composition having a low content of high-molecular weight (molecular weight of 20000 or more) starch degradation products that cause a loss of flavor. Therefore, there is an effect that a whipped cream having an improved flavor can be provided.

  The whipped cream further contains sucrose as a component, preferably has a total solid content of 30% to 60% and a sweetness level of 5% to 25%. In the whipped cream, the total solid content is set to a relatively high value of 30% to 60% compared to the above-mentioned frozen dessert. The sweetness level is mainly regulated by sucrose. Therefore, the flavor of the whipped cream having a relatively high total solid content is improved, and a low sweetness level can be satisfied.

  An embodiment of the present invention will be described below with reference to FIGS. Note that the present invention is not limited to this.

  The present inventor has developed an oil-in-water emulsified composition with improved flavor based on the new finding that water syrup, which has been used to balance the total solid content and sweetness, has an influence on the flavor. developed.

  The oil-in-water emulsion composition of the present invention (the present emulsion) is obtained by using a specific starch syrup having a low content of a high-molecular-weight starch decomposition product having a molecular weight of 20000 or more that causes a loss of flavor. It is characterized by improving the flavor. That is, this emulsion contains chickenpox that can improve the flavor (goodness of back mouth, quality of taste) while having an appropriate sweetness as a cream.

  The emulsion is not particularly limited as long as it contains an emulsion in which a lipophilic (hydrophobic) liquid (dispersoid) is dispersed as small particles in a hydrophilic liquid (dispersion medium). However, it is preferably a composition in which other components are added to an oil-in-water emulsion. That is, this emulsion may be an oil-in-water emulsion itself, or contains an oil-in-water emulsion and other components, and these components are present homogeneously as a whole, and substantially as one substance. It may be grasped.

  Since this emulsion has a better flavor than before, it is preferably a food or drink. Especially, creams such as whipped cream used for desserts such as soft confectionery ice cream and Western confectionery and sweets where moderate sweetness and higher quality flavor are particularly important preferable.

  In the present invention, “waterpox” is a mixture of starch degradation products (hereinafter referred to as “degradation products”) obtained by hydrolyzing starch by acid or enzyme (amylase) treatment, Indicates negative. That is, the above-mentioned varicella is a mixture of decomposition products of various polymerization degrees (degradation products having a low degree of decomposition and decomposition products having a high degree of decomposition) obtained by hydrolyzing starch chemically or enzymatically. . Therefore, the above-mentioned “syrup” includes dextrin, oligosaccharides such as oligosaccharides, disaccharides such as maltose, and glucose (monosaccharide).

  When the degree of starch degradation increases, varicella has a property as a sugar (in this case, glucose or maltose) due to the property as starch. That is, by degrading starch having no sweetness, the syrup, which is a degradation product thereof, gradually becomes sweet. That is, the higher the degree of decomposition of varicella, the greater the sweetness. Further, when the degree of decomposition of chickenpox increases, the average molecular weight, viscosity, and hygroscopicity tend to decrease and crystallinity tends to increase. Even though the sweetness of syrup is high here, the sweetness of syrup actually used in creams is about 15-30%, and the sweetness is low compared to sucrose having a sweetness of 100%. Is. In general, the sweetness level of the emulsion is set in advance, and the sweetness level is mainly satisfied by sucrose. In addition, the sweetness degree of varicella actually used in creams is about 15 to 30% because the sweetness degree is higher than 30% and the varieties that are relatively close to the sweetness degree of sucrose are used. This is because the amount cannot be adjusted.

  The degree of decomposition of varicella is expressed as Dextrose Equivalent (hereinafter referred to as “DE”). DE is calculated by direct reducing sugar (direct reducing sugar / total solid content of chickenpox) with respect to the total solid content of chickenpox. Since varicella is a degradation product of starch, the direct reducing sugar is glucose or a small amount of glucose polymerized. Direct reducing sugar is a value calculated by converting the amount of reducing group of direct reducing sugar quantified by the Lane Einon method into the amount of glucose, and the total solid content is a percentage of the weight ratio before and after drying of chickenpox. . For example, the DE of a starch syrup having a direct reducing sugar amount in terms of glucose amount of 12% and a total solid content of 60% is 20. In the following, the degree of resolution refers to DE.

  Starch is a polysaccharide whose minimum unit is glucose. Since varicella is a degradation product of starch, it has some properties similar to glucose compared to starch. That is, the starch syrup is somewhat sweeter than starch without sweetness.

  Therefore, starch syrup having a low degree of decomposition has a relatively low sweetness because it has a low ratio of direct reducing sugar and a high content of high molecular weight decomposition products. Conversely, chickenpox with a high degree of decomposition has a relatively high sweetness because it has a high proportion of direct reducing sugar and a low content of high molecular weight decomposition products. Therefore, the degree of decomposition is a factor that greatly affects the degree of sweetness.

  As described above, in an oil-in-water emulsion composition such as creams, the contents of sucrose and starch syrup are determined so as to satisfy the set total solid content and sweetness. In other words, starch syrup has conventionally been used to satisfy the balance between total solids and sweetness.

  On the other hand, in this emulsion, syrup is used to balance the total solid content and sweetness as in the conventional case, and is used as a novel application of a flavor improver.

  That is, the content of the high molecular weight starch degradation product (high molecular weight degradation product) having a molecular weight of 20000 or more is 1% by weight or less in the starch syrup contained in the emulsion.

  The content of the decomposition product having a molecular weight of 20000 or more contained in the starch syrup is not particularly limited as long as a high flavor can be maintained, but it is usually 2% by weight or less, preferably 1% by weight or less. . In other words, the content of the decomposition product may be 0% by weight to 2% by weight, and preferably 0% by weight to 1% by weight. That is, the upper limit value of the content of the decomposition product is 2% by weight or less, preferably 1% or less, and the lower limit value is 0% by weight or more.

  The water tank may be a single water tank or a mixture of a plurality of water tanks. That is, if the high molecular weight starch degradation product is 2% by weight or less (preferably 1% by weight or less), the content of other molecular weight starch degradation products is not particularly limited. As will be described later, the content of chickenpox is determined so as to have a set sweetness level and total solid content.

  The high molecular weight starch degradation product is a causative substance that particularly impairs the flavor, as shown in the examples described later. This emulsion improves the flavor by using a starch syrup having a low content of the causative substance.

  In addition, the degree of decomposition of the above water tank may exceed 27% depending on the purpose, but the degree of decomposition (DE) is preferably 27% or less.

  Thereby, when making this emulsion into a desired sweetness degree, more sucrose can be mix | blended than the case where a starch syrup with a high decomposition degree (DE is larger than 27%) is used. Generally, among the sweetening components of emulsions that are eaten like the above creams, the flavor of sucrose is most naturally preferred. For this reason, there exists an effect of changing the flavor of the emulsion to a more preferable thing by mix | blending many sucrose with an emulsion.

  In addition, an emulsion having a relatively low sweetness can be formed by blending such a syrup with a relatively low degree of degradation (DE is 27% or less) while keeping the amount of sucrose used constant. Such emulsions are suitable for recent dietary preferences, such as “low taste sweetness that satisfies both flavor (lightness, good mouthfeel, etc.)” and sweetness (sweetness). Can be configured. Thus, in this emulsion, it is also possible to set the sweetness level low as well as improving the flavor by using a starch syrup having a degree of decomposition (DE) of 27% or less.

  The emulsion should be a starch syrup such as the above syrup, which has a high degree of sweetness, a degree of degradation that is not too high, and a low content of high molecular weight decomposition products that cause a loss of flavor. It is characterized by. Therefore, the badness of aftertaste can be eliminated, and the flavor of this emulsion becomes good. At the same time, moderate sweetness can be maintained because the sweetness is low. Note that if the degree of decomposition exceeds the upper limit, the sweetness of syrup is increased, resulting in the sweetness of the emulsion becoming too large, and if the content of high molecular weight decomposition products exceeds the lower limit, the flavor is impaired. It will be. For this reason, low sweetness and good flavor cannot be satisfied at the same time.

  Moreover, in this emulsion, it is preferable that content of a varicella is 10 to 70 weight%, and it is more preferable that it is 20 to 60 weight%. Thereby, even if the content of chickenpox is relatively large, the content of the high molecular weight decomposition product which is a cause of impairing the flavor is particularly small. Thereby, flavor can be improved more.

  Further, the content of the high molecular weight decomposition product present in the emulsion is preferably 0.1% by weight or less, and more preferably 0.08% by weight or less. Thereby, content of the decomposition product which impairs flavor contained in this emulsion can be made low, and flavor can be improved more.

  In addition to the molecular weight and sweetness as described above, the above chickenpox can be characterized by, for example, viscosity, alcohol titration, and the like. In this case, the viscosity (measured with a B-type viscometer at 50 ° C.) is preferably 3000 cp or less. Moreover, it is preferable that alcohol titer (refer the Example mentioned later) is 15 mL or more.

  By the way, ice creams such as soft ice cream and hard ice cream, and whipped creams used in Western confectionery and Japanese confectionery, which are included in this emulsion, are often used for desserts. High-quality sweetness that satisfies the high flavor is required. Naturally, the sweetness and flavor are what you feel when you eat, and the way they feel depends on the temperature. For example, soft ice cream is in a semi-frozen state, so most of the water is ice crystals, but the remaining water remains unfrozen and soft, and the temperature is usually in the range of −3 to −7 ° C. It is. On the other hand, hard ice cream is hard because it is in a completely frozen state, and the temperature is about −18 ° C., which is lower than soft ice cream. Moreover, whipped cream is usually eaten at room temperature. Soft ice cream can be expressed as having a semi-frozen state and having a shape-retaining property (can be directly placed on a corn) within a range of -7 ° C to -3 ° C. It can be distinguished from hard ice cream.

  The taste of sweetness and flavor depends on the temperature and becomes dull as the temperature decreases. Therefore, compared with hard ice cream eaten at low temperature, whipped cream and soft cream are particularly sensitive to flavor.

  As described above, since the sweetness of sucrose is as high as 100%, usually by adding sucrose and an additive having a lower sweetness than sucrose, while maintaining the flavor of sucrose as much as possible, The sweetness level is low. A water tank is used for this purpose.

  In creams, the total solid content and sweetness are set in advance. And the addition amount of a sucrose and a syrup is determined so that the total solid content and sweetness may be satisfy | filled. The total solid content indicates the ratio of all solid components contained in the emulsion, and is calculated from the weight of the emulsion before and after drying (weight after drying × 100 / dry). Previous weight (%)).

  Accordingly, the amount of sucrose and syrup added to the emulsion is not particularly limited because it varies depending on the total solid content and sweetness level to be set. The total solid content and the sweetness level vary depending on the emulsion and are arbitrary values, and are not particularly limited.

  However, when the emulsion is a frozen dessert such as soft ice cream or hard ice cream, the total solid content is 20% to 40%, preferably 20% to 35%, and the sweetness is 7% to 25%. , Preferably 7 to 20%. When the emulsion is whipped cream, the total solid content is 30% to 60%, preferably 40% to 55%, and the sweetness is 5% to 25%, preferably 9 to 20%. is there. In other words, this soft cream includes starch syrup having a degree of degradation of 27% or less and a content of starch degradation products having a molecular weight of 20000 or more of 1% or less. Further, this whipped cream contains starch syrup having a degree of degradation of 27% or less and a content of starch degradation products having a molecular weight of 20000 or more of 1% or less.

  Thereby, especially the flavor of a soft cream and a whipped cream can be improved, and the badness of aftertaste is eliminated. At the same time, since the sweetness level is relatively low and moderate sweetness can be maintained, the sweetness level and flavor can be satisfied at the same time. The whipped cream only needs to contain chickenpox, and may be a whipped mix that is sold in a liquid state and whipped by the user, or a frozen whipped product that is whipped and then frozen.

  As described above, according to the present invention, it has been clarified that the cause of significantly impairing the flavor is a high molecular weight starch degradation product having a molecular weight of 20000 or more. In addition, when the content of the high molecular weight starch degradation product (high molecular weight degradation product) is less than a predetermined level, the flavor of the emulsion is impaired even when the sweetness of the emulsion is set low. It became clear that there was no. As described above, the present invention was made as a result of intensive studies focusing on chickenpox in order to satisfy both the sweetness and flavor of the emulsion at the same time, and contains a high molecular weight decomposition product having a molecular weight of 20000 or more. The flavor of an oil-in-water emulsion composition (emulsion) is improved by using a small amount of starch syrup. And this emulsion is characterized in that it contains starch syrup which has the same degree of degradation as that of conventional starch syrup compared with the conventional starch syrup but has a low content of high molecular weight decomposition products having a molecular weight of 20000 or more. It can be said. This high molecular weight decomposition product is a causative substance that impairs the flavor clarified by the present invention. Therefore, this emulsion with a low content of decomposition products can improve the flavor as compared with the conventional one. In addition, the starch syrup having a low content of the decomposition product exhibits the characteristics of low viscosity and high alcohol titration while having a low degree of decomposition. Furthermore, the solid content ratio of sucrose and starch syrup (sucrose × 100 / total solid content of starch syrup) can be made larger than before to obtain the same sweetness as before. That is, by using a starch syrup having a low content of high-molecular-weight decomposition products, the flavor can be further improved and a savory emulsion (oil-in-water emulsion composition) can be provided. Thus, this emulsion is especially suitable for the use of food-drinks in which moderate sweetness and the flavor are regarded as important.

  In addition, the present invention includes a sweetener composition comprising syrup and starch syrup having a degree of degradation of 27% or less and a starch degradation product content of 20,000 or more in molecular weight of 1% or less. In other words, it can also be referred to as a food or drink containing the sweetening composition.

  In addition, this emulsion may contain components other than sucrose and syrup, as long as the deterioration in flavor (preferably further reduction in sweetness) is not impaired. Examples of other components include, but are not limited to, milk, dairy products, sweeteners, fats and oils, emulsifiers, fragrances, coloring agents, preservatives, preservatives, pH adjusters, stabilizers, and the like. Can do. For example, as described later, it is preferable to add various stabilizers when imparting an appropriate viscosity to the oil-in-water emulsion composition.

  The addition amount of the above-mentioned other components is not particularly limited, so long as an amount within the range of the standard is added to the extent that the effects of adding other components can be exhibited without impairing the physical properties of the emulsion. Good. Therefore, the addition amount varies appropriately depending on the type of other components and the state of the emulsion.

  In the present embodiment, the emulsion is described to improve the flavor in an emulsion containing starch syrup having a limited degree of decomposition and the content of high molecular weight decomposition products. However, this emulsion has a viscosity, hygroscopicity, and crystallinity. In addition, it can be applied to a wide range of industrial fields such as pharmaceuticals that improve the flavor (for example, aftertaste and sweetness quality).

  The present invention is not limited to the above-described embodiments, and various modifications can be made within the scope shown in the claims, and embodiments obtained by appropriately combining the disclosed technical means are also included in the present invention. Included in the technical scope.

  Hereinafter, although an example and a comparative example explain the present invention still in detail, the present invention is not limited to this.

(Used water tank)
1 to 4 show the main properties (decomposition degree, sweetness degree, viscosity, alcohol titration amount) of varicella used in Examples and Comparative Examples (implementation varicella, comparative varicella 1, comparative varicella 2, comparative varicella 3), and It is a graph which shows molecular weight distribution. The degree of degradation (DE) was calculated from the ratio of direct reducing sugar to the total solid content (direct reducing sugar / total solid content). The ratio of the direct reducing sugar was measured by converting the amount of reducing group of the direct reducing sugar determined by the Rain Einon method into the amount of glucose. Since starch syrup is a degradation product of starch, direct reducing sugar indicates glucose and a polymer obtained by minor polymerization of glucose. The viscosity was measured with a B-type viscometer at 50 ° C. Further, the alcohol titer is as follows: 1) Add distilled water to 43 g of water tank to make 100 g, 2) Add 75% ethanol aqueous solution to 10 mL of the solution (measuring temperature 27 ° C. ± 1 ° C.), 3) Visual turbidity. The dropping was finished when it occurred and the titration value at the end point was read. However, the end point was the point where the cloudiness did not disappear even after stirring. The molecular weight distribution was measured by gel filtration chromatography.

[Examples 1-2]
In Examples 1 and 2, the practical waterpox was used as the waterpox, and the soft creams shown in Tables 1 and 2 were produced to evaluate the flavor. In addition, the evaluation of flavor was performed by three-step evaluation of “◎” (very good), “◯” (good), and “×” (bad).

[Comparative Examples 1-2]
As the starch syrup, the comparative varicella 1 was used, and soft creams having the compositions shown in Tables 1 and 2 were produced so as to have the same total solid content and sweetness as those in the Examples, and the flavor was evaluated.

〔測定結果〕
図４に示すように、実施例と比較例の水飴を比較すると、実施例の水飴（実施水飴）は、分子量約１００００以上、特に、２００００以上の分解生成物の含有量が、従来の水飴（比較水飴１・２）よりも、少なくなっていることから、この分解生成物が特に風味を著しく損なう原因である。また、実施例の水飴は、分子量１０００〜１００００の分解生成物の含有量が、比較水飴１・２よりも、多くなっていた。

〔Measurement result〕
As shown in FIG. 4, when comparing the varicella of the example and the comparative example, the varicella of the example (implemented varicella) has a molecular weight of about 10,000 or more, in particular, the content of decomposition products of 20,000 or more is the conventional varicella ( Since it is less than the comparison water tanks 1 and 2), this decomposition product is a cause of particularly impairing the flavor. In addition, the content of the decomposition product having a molecular weight of 1000 to 10000 in the starch syrup of the example was larger than that of comparative starch syrups 1 and 2.

  Furthermore, as shown in FIGS. 1 to 3, Table 1 and Table 2, comparing the degree of degradation of chickenpox (DE) with sweetness, viscosity, and alcohol titration, However, the characteristics of low viscosity and high alcohol titer can be read.

  Usually, low-poisoning starch syrup has a high viscosity and a low alcohol titer because of the high content of high-molecular-weight decomposition products. On the other hand, the varicella used in the examples is characterized by a low viscosity and a large amount of alcohol titration compared to a conventional varicella having the same degree of decomposition. As a result, it was possible to achieve low viscosity and high alcohol titration while having a low resolution. Furthermore, the above-mentioned varicella has a low content of high molecular weight (molecular weight of 20000 or more) which causes the flavor to be impaired. Furthermore, the ratio of sucrose / water syrup total solids is larger than that of the comparative example. Therefore, the flavor evaluations of the examples were very good.

  As described above, the present invention provides an emulsion (for example, aftertaste, quality of sweetness) improved in flavor (for example, aftertaste, sweetness quality) by using a specific starch syrup having a low content of high-molecular-weight starch degradation products that cause a loss of flavor. An oil-in-water emulsion composition) can be provided. Moreover, since this emulsion is excellent also in a viscosity, hygroscopicity, and crystallinity, it can be used suitably for all foods, pharmaceuticals, etc. which contain a varicella as an essential component, and those flavors (for example, aftertaste, sweetness quality) Can be applied to a wide range of industrial fields.

It is a graph which shows the relationship between a decomposition degree (DE) and sweetness degree of the varicella used in the Example and the comparative example. It is a graph which shows the relationship between a decomposition degree (DE) and a viscosity of the water tank used in the Example and the comparative example. It is a graph which shows the relationship between the degree of decomposition (DE) and alcohol titration of the varicella used in the Example and the comparative example. It is a graph which shows the molecular weight distribution of the chickenpox used in the Example and the comparative example.

Claims (7)

An oil-in-water emulsion composition containing varicella as an ingredient,
An oil-in-water emulsion composition, wherein the content of high molecular weight starch degradation products having a molecular weight of 20000 or more is 1% by weight or less among the starch degradation products constituting the starch syrup.   The oil-in-water emulsion composition according to claim 1, wherein the degree of decomposition of the varicella is 27% or less.   A frozen dessert comprising the oil-in-water emulsion composition according to claim 1 or 2.   The frozen dessert according to claim 3, wherein the product has shape retention in a temperature range of -7 ° C to -3 ° C. It also contains sucrose as an ingredient,
The frozen confectionery according to claim 3 or 4, wherein the total solid content is 20% to 40% and the sweetness is 7% to 25%. A whipped cream containing chickenpox as an ingredient,
The whipped cream characterized in that the content of high molecular weight starch degradation products having a molecular weight of 20000 or more among the starch degradation products constituting the starch syrup is 1% by weight or less of the starch syrup. It also contains sucrose as an ingredient,
The whipped cream according to claim 6, wherein the total solid content is 30% to 60%, and the sweetness is 5% to 25%.

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