JP2009124999A - Whipped cream - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide whipped cream containing cellooligosaccharides, having low calorie and high stability, and excellent in shape retention, and to provide a food or a medicine composition mixed with the whipped cream. <P>SOLUTION: The whipped cream has low calorie and high stability, and is excellent in shape retention by mixing digestion-resistant cellooligosaccharides. The food or the medicine composition which is mixed with the whipped cream is also provided. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a whipped cream containing cellooligosaccharide and a milk component, having low calories, high stability, and excellent shape retention, and a food composition or pharmaceutical composition containing the whipped cream.

Oligosaccharide is a food material that has various physiological activity effects such as improvement of intestinal microflora and is expected to be expanded in its use. Of these, indigestible oligosaccharides such as cellooligosaccharides are particularly desirable because of their low calories.
The whipped cream produced by whipping the composition containing milk fat described in the present invention is often used for the production of cakes, confectionery, etc., but there is a problem in stability after whipping, There is a need for improvement. In addition, there are many products that are distributed in freezing, and maintaining shape retention after cold thawing is also an important issue.

As a means for solving the above problems, a method of blending food additives such as emulsifiers and thickening polysaccharides is known. However, it is contrary to the health-consciousness of consumers today and is not preferable. Moreover, there exists a problem that thickening and masking generate | occur | produce by the mixing | blending of thickening polysaccharide, and food texture is impaired.
Alternatively, a method of adding a large amount of digestible carbohydrates such as sucrose and trehalose has also been proposed, but adding a large amount of high-calorie digestible carbohydrates for the purpose of improving physical properties improves the health of consumers. As a result, it is not preferable.

Patent Document 1 discloses a food and drink in which β-glucooligosaccharide and milk are blended, but the actual state of β-glucooligosaccharide is a gentiooligosaccharide, which has a different chemical structure from the cellooligosaccharide of the present invention, There is no description about whipped cream.
Patent Documents 2 to 5 have a description of whipped cream in which sugar alcohol or saccharide is blended, but nothing is mentioned about cellooligosaccharide.

Patent Document 6 describes a food composition and a pharmaceutical composition characterized by containing cellooligosaccharide obtained by enzymatic degradation of a specific water-insoluble natural cellulosic substance in the presence of cellulase. . However, specific examples of food compositions and pharmaceutical compositions containing cellooligosaccharides are not shown, and the actual effects are unknown.
Patent Document 7 describes a food composition containing cellooligosaccharide, but does not mention anything about whipped cream, which is different from the present invention.

JP 2002-335903 A JP-A 61-31057 JP-A-3-83539 JP-A-9-192 JP-A-10-179070 WO / 2006/011479 WO / 2007/037249

  The present invention provides a whipped cream containing cellooligosaccharide and a milk component, having low calories, high stability, and excellent shape retention, and a food composition or pharmaceutical composition containing the same. Let it be an issue.

  The present inventor has incorporated low-digestible cellooligosaccharides into milk components, so that it is low in calories, high in stability, and excellent in shape retention, and a food composition containing the whipped cream or It has been found that a pharmaceutical composition can be provided, and has led to the present invention.

That is, the present invention is as follows.
(1) A whipped cream comprising cellooligosaccharides and milk components, wherein the milk fat content is 5 to 80% by mass.
(2) The whipped cream according to (1), wherein the milk fat content is 20 to 60% by mass.
(3) The whipped cream according to (1) or (2), wherein the amount of cellooligosaccharide is 0.001 to 60% by mass.
(4) The whipped cream according to any one of (1) to (3), further containing 1 ppm to 10% by mass of a high-potency sweetener.
(5) A food composition or a pharmaceutical composition containing the whipped cream according to any one of (1) to (4).

  The present invention provides a whipped cream containing cellooligosaccharide and a milk component, having low calories, high stability, and excellent shape retention, and a food composition or pharmaceutical composition containing the same. Make it possible.

The present inventor provides a whipped cream having low calorie, high stability and excellent shape retention, and a food or pharmaceutical composition containing the same by blending cellooligosaccharide which is indigestible The present inventors have found out that it is possible to achieve the present invention.
Hereinafter, the present invention will be specifically described.

The cellooligosaccharide of the present invention is an oligosaccharide having a structure in which about 2 to 6 glucopyranose units are linked by β-1,4, and consists of cellobiose, cellotriose, cellotetraose, cellopentaose and cellohexaose. 50 mass% or more of the main components selected from the group are contained. As this main component and its content, it is preferable to contain 70 mass% or more of cellobiose, and more preferably 90 mass% or more. This is because among the above-mentioned cellooligosaccharide main components, cellobiose has the highest solubility in water, and is therefore most suitable for the whipped cream of the present invention.
Moreover, although the above-mentioned cellooligosaccharide may contain glucose as a subcomponent, it is preferable that content is 10 mass% or less from the problem of hygroscopicity or a calorie.

The method for producing the cellooligosaccharide of the present invention is not particularly specified, but from the viewpoint of safety, a cellulosic material such as pulp can be obtained by enzymatic decomposition with cellulase. preferable.
The energy conversion coefficient of cellobiose, which is the main component of the cellooligosaccharide in the present invention, is 2 kcal / g, which is an indigestible carbohydrate. From the viewpoint of consumers' recent health consciousness, there is a problem in using high-calorie digestible carbohydrates for the purpose of quality improvement.

The digestible saccharide referred to herein is a saccharide having an energy conversion coefficient corresponding to the health indication standard based on the health promotion method and having 4 kcal / g, and includes trehalose and the like.
Cellulase as used herein is a generic term for enzymes that degrade cellulase, and includes all enzymes having cellulose-degrading activity. The cellulase enzyme source is not particularly limited, and examples thereof include cellulase-producing bacterial cells, purified cellulase enzymes, and formulated purified enzymes with additives. The dosage form is not particularly limited, and examples thereof include liquids, powders and granules.

Furthermore, the sweetness degree of the cellooligosaccharide of the present invention is about 30, and unlike natural sweeteners, it has a natural sweetness.
The origin of the cellulase is not particularly limited, and known cellulase-producing microorganisms include Tricoderma, Acremonium, Aspergillus, Bacillus, Pseudomonas, Penicillium, Aeromonus, Irpex, Sporotrum, Although there are genera, Cellobibrio genus, etc., as long as it is an enzyme that degrades cellulose, not only the above-mentioned known bacterially-derived enzymes but also novel bacterial-derived enzymes are included in the cellulase referred to in the present invention.

  Although the compounding quantity of the cellooligosaccharide in this invention is not specifically limited, Preferably it is 0.001-60 mass%, More preferably, it is 0.1-40 mass%. If it is less than 0.001% by mass, the effect may be difficult to see, and if it exceeds 60% by mass, the mouthfeel may be adversely affected.

The milk component in the present invention refers to components such as milk described later. The milk mentioned here is not particularly limited in its origin and presence or absence of processing. For example, milk, “milk obtained from animals such as goats, sheep, horses, camels”, human milk, “plants such as soy milk” Milk obtained from ".
The term “milk” as used herein does not specifically limit the origin or presence of processing, but in addition to the above milk, skim milk, processed milk, milk drinks, dairy products (cream, cheese, concentrated whey, concentrated milk) Milk powder, whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, etc.) , Vegetable protein (soy protein, wheat protein, etc.).

The milk fat content of the present invention refers to a fat content contained in milk or the like.
The milk fat content in the whipped cream of the present invention is 5 to 80% by mass or more, preferably 20 to 60% by mass, and more preferably 30 to 50% by mass. This is because whipping is difficult when the amount is 5% by mass or less, and prescription as a food composition or pharmaceutical composition is limited when the amount exceeds 80% by mass.

  The whipped cream of the present invention is a cream obtained by foaming milk or the like to be described later, and its storage / distribution form is not particularly limited, such as room temperature, refrigeration, and freezing.

  Moreover, the whipped cream of this invention can contain 1 ppm-10 mass% high sweetness degree sweetener as needed. The high-intensity sweetener of the present invention has a sweetness of several times to several tens of thousands of times as compared with sugar. For example, saccharin, saccharin Na, aspartame, acesulfame K, sucralose, licorice extract, stevia, Examples include thaumatin, glycyrrhizin and neotame.

The stability of the whipped cream in the present invention is expressed based on the stability rate calculated by the following equation. When this stability rate is 3% or more, it is determined that there is an effect of improving stability.
Stability rate (%) = {(β−α) / α} × 100
Here, α: water separation rate (%) of whipped cream not containing cellooligosaccharide, β: water separation rate (%) of whipped cream containing cellooligosaccharide.

The shape retention of the whipped cream in the present invention is expressed based on the shape retention rate calculated by the following formula, and is an index of shape retention during cold thawing. When this shape retention rate is 3% or more, it is judged that there is an effect of improving shape retention.
Shape retention rate (%) = {(δ−γ) / γ} × 100
Here, γ: strength (mN) of whipped cream not containing cellooligosaccharide, and δ: strength (mN) of whipped cream containing cellooligosaccharide.

  The food composition of the present invention is a composition generally provided as a food, for example, “gel foods such as jelly, pudding, plant fermented food”, “ice cream, ice milk, lacto ice, sherbet” , Frozen yogurt and other frozen desserts ”,“ candy, gummy candy, troche, tablet confectionery, chocolate, biscuits, cookies, rice confectionery, rice cake products, Japanese and Western confectionery, Western confectionery, snack confectionery, sugar confectionery, pudding, etc. ”,“ Seasonings such as mayonnaise, dressings, sauces, sauces, etc., “Fried foods such as croquettes, dumplings, Chinese buns”, “Retort foods such as curry, hayashi, meat sauce, stew, soup”, “noodles , Chilled foods such as soups and processed vegetables and frozen foods "," hamburgers, bacon, sausages, Processed livestock products such as ramie sausages and hams ”,“ Boiled products such as salmon, chikuwa, fish ham / sausage, fried rice cakes ”,“ Breads, cakes, raw noodles, dried noodles, macaroni, spaghetti, Chinese bun skin , Cake mixes, premixes, white processed foods such as white sauce, dumplings and spring rolls, etc. "," Canned and bottling such as curry, sauce, soup, boiled, jam "," vegetable paste, meat Mince, fruit paste, paste of seafood paste, "fruit juice, pulp drink, vegetable drink, acid milk drink, milk drink, sterilized lactic acid bacteria drink, coffee drink, tea drink, green tea, matcha tea, cocoa drink, oolong tea, Sencha, fruit milk, carbonated beverages, alcoholic beverages, etc. ”,“ soy milk, prepared soy milk, soy milk beverages, fermented soy milk, soybean beverages such as soy beverages ”,“ milk, processed milk, Milk such as fat milk ", there is such as" cream, condensed milk, butter, yogurt, dairy products such as cheese, "" margarine, fat spreads, oils and fats processing products such as shortening ".

  The pharmaceutical composition of the present invention is a pharmaceutical or quasi-drug composition defined by the Pharmaceutical Affairs Law, and examples thereof include solid preparations such as tablets, powders, fine granules, granules, extracts, and pills. In addition to the above solid preparations, they are used for foods such as confectionery, health foods, texture improvers, dietary fiber reinforcing agents, solid foundations, bath preparations, animal drugs, diagnostic agents, agricultural chemicals, fertilizers, ceramics catalysts, etc. Are also included in the present invention.

  Examples of the dosage form of the quasi-drug composition include, for example, “hair-setting agents such as set lotions, hair sticks, hair creams, hair sprays, hair liquids” and “hair-care agents such as hair tonics, hair treatments, and hair lotions”. , "Hair-washing agents such as scalp, hair-washing powder, shampoo", "Hair rinses, oil-rinsing, cream-rinsing, body-rinsing, facial-rinsing, etc.", "Cleansing cream, facial cleansing cream, cleansing milk, cleansing lotion, powder-washing etc. Face wash "," packs, oily creams, neutral creams, weakly acidic creams, milk lotions, skin milks "," dry skin lotions, skin lotions for normal skin, skin lotions for oily skin , Makeup for men, lotion, men lotion, after shave lotion "Lipsticks such as lipstick, lip gloss, lip balm", "Bath salts and bath oils such as bath oil", "Cosmetic oils containing olive oil, baby oil", "Sunscreen cosmetics", "Sunscreen" “Cosmetics”, “oral compositions such as toothpaste, toothpaste, and oral spray” may be used.

  The whipped cream of the present invention and the food composition or pharmaceutical composition containing it, as long as the effects of the present invention are not hindered, in addition to the above ingredients, food ingredients, food additives, pharmaceuticals, and pharmaceuticals described below You may mix | blend an additive etc. suitably.

The food material referred to here is a material that is generally used as a raw material of food. Except for pharmaceuticals and quasi-drugs specified by the Pharmaceutical Affairs Law and food additives specified by the Food Sanitation Law, All that is provided to is included.
The food additive referred to here is a substance added for the purpose of processing or storing food.

  Examples of food additives are those specified by the Ministry of Health, Labor and Welfare's “designated additive list”, “existing additive list item list”, “natural fragrance-based raw material list”, and “food that is generally used for food and drink. Food additives listed in the “List of Items Used as Additives”, those that have been confirmed to be safe by international organizations such as JECFA, and food additives that are approved for use in other countries such as the United States and Europe Products, preservatives, shelf-life improvers, antioxidants, sweeteners, colorants / pigments, emulsifiers, thickening gelling agents, quality improvers, seasonings, acidulants, fortifiers, fragrances, enzymes And so on.

Examples of food materials and food additives include the following.
Examples of food materials mentioned here include fruits and vegetables and extracts thereof, processed fruits and vegetables (fruit preparations, fruit sauces, jams, etc.), dried fruits (raisins, dried pineapples, etc.), nuts and seeds (Walnuts, peanuts, almonds, macadamia nuts, pecan nuts, soybeans, sesame seeds, eggplants, etc.), milk, processed milk, soy milk, fruit juice, vegetable juice, eggs (liquid egg, egg yolk powder, etc.), cocoa powder, sugar and sugar alcohol , Meat and fish extracts, proteins, peptides, amino acids, dietary fiber, naturally derived polymers (collagen, hyaluronic acid, natural fiber, etc.), vitamins, physiologically active substances (coenzyme Q10, α-lipoic acid, β- Glucan, ceramide, etc.), starches, dextrin, fats and oils (salad oil, sesame oil, lard, rapeseed oil, shortening, etc.), al Cole, salt (minerals such as salt and Ca), seasoning (soy sauce, miso, vinegar, mirin, sugar, mayonnaise, dressing, sauce, soy sauce, sauces, etc.), spice (cinnamon, pepper, chili, etc.) ) Etc.

Examples of preservatives and shelf-life improvers include, for example, hydrogen peroxide, sorbic acid and sorbic acid K, dehydroacetic acid Na, p-hydroxybenzoates, benzoic acid and sodium benzoate, propionic acid and salts thereof, hypochlorous acid, and the like. Na chlorate, acetic acid, sodium acetate, glycine, ethyl alcohol, polylysine and its preparation, protamine and its preparation, lysozyme and its preparation, pectin degradation product, alanine, thiamine lauryl sulfate, yuccaform extract, chitosan and its preparation, And propylene glycol.
Examples of the antioxidant include butylhydroxyanisole, butylhydroxytoluene, L-ascorbic acid and sodium ascorbate, erythorbic acid and sodium erythorbate, mixed cophenol and the like.

  Examples of the sweetener include the above-described high-intensity sweetener, monosaccharide (allose, talose, growth, glucose, altrose, mannose, galactose, idose, fructose, ribose, lyxose, xylose, arabinose, apiose, erythrose, threose Glyceraldehyde, sedoheptulose, coliose, psicose, sorbose, tagatose, ribulose, xylulose, erythrulose, dihydroxyacetone, etc., disaccharides and oligosaccharides (trehalose, cordobiose, nigerose, maltose, isomaltose, isotrehalose, sophorose, laminaribio) , Gentiobiose, lactose, sucrose, palatinose, trehalose, fructooligosaccharide, palatinose oligosaccharide, glycosyl sucrose , Lactosucrose, theandelose, galactosyl lactose, lactulose, α-linked galactooligosaccharide, malto-oligosaccharide, isomalto-oligosaccharide, panose, nigerooligosaccharide, trehalose, dextrin, cyclodextrin, branched cyclodextrin, gentiooligosaccharide, xylooligosaccharide, chitin oligosaccharide , Chitosan oligosaccharide, soybean oligosaccharide, raffinose, beet oligo, etc.), sugar alcohols (glycerol, erythritol, xylitol, ribitol, arabitol, galactitol, sorbitol, mannitol, reduced palatinose, malotriitol, isomaltoliitol, malto Tetriitol, isomaltotetriitol, etc.), syrup, reduced syrup, sugar-containing syrup, liquid sugar, molasses, honey, etc. The chemical structure and properties (solid, liquid, granules, etc.) are not particularly limited.

Coloring agents include β-carotene pigment, extracted carotene pigment, vitamin B2, copper chlorophyll and copper chlorophyll Na, anato, red cabbage, red radish, squid misty, plant charcoal powder, turmeric, elderberry, cacao, carob, chlorophyll, gardenia Yellow, gardenia blue, gardenia red, grapeskin, cochineal, gorilla, perilla, shea nut, spirulina, tamarind, onion, tomato, paprika, beet red, grape juice, red beetle, safflower yellow, safflower red, marigold, purple potato, purple Examples include corn, rack and caramel.
Examples of the dye include Red No. 2, Red No. 3, Red No. 40, Red No. 102, Red No. 105, Red No. 106, Yellow No. 4, Yellow No. 5, Blue No. 1, Blue No. 2, Red No. 3 Lake. Red No. 40 rake, Yellow No. 4 rake, Yellow No. 5 rake, Blue No. 1 rake, Blue No. 2 rake and the like.

  Examples of the emulsifier include glycerin fatty acid ester, sorbitan fatty acid ester, PG ester, sucrose fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, lecithin (lecithin, enzymatic degradation) Lecithin, enzyme-treated lecithin, etc.) and plant sterols.

  Examples of the thickening gelling agent include alginic acid and a salt thereof (for example, sodium alginate), propylene glycol alginate, carboxymethylcellulose calcium, carboxymethylcellulose sodium, hydroxypropylmethylcellulose, sodium starch glycolate, sodium starch phosphate, Methyl cellulose, sodium polyacrylate, almond gum, gum arabic, xanthan gum, arabinogalactan, elemi resin, karaya gum, gaddy gum, dammar resin, tragacanth gum, peach resin, peach seed gum, cassia gum, guar gum, guar gum decomposition product, locust bean gum, tara gum, Psyllium seed gum, mackerel mugwort seed gum, sesbania gum, tamarind seed gum , Gellan gum, triacanthosum, alginic acid and its salts, carrageenan, fukuronori extract, fercellan, aloe vera extract, okra extract, trochia aloe extract, trooaoi, pectin, aeromonas gum, aureobasidium broth, azotobacter Vinelandie gum, Welan gum, Erwinia mitsuensis gum, Enterobacter shimanas gum, Enterobacter gum, curdlan, gellan gum, sclerogum, dextran, natto gum, pullulan, soybean polysaccharide, water-soluble hemicellulose, carrageenan, macrohomopsis gum, ramzan gum, Levan, yeast cell wall, microfibrous cellulose and formulations thereof, bacterial cellulose and formulations thereof, crystalline cellulose and formulations thereof, powdered cellulose and Formulation, chitin, chitosan, glucosamine, Oligoglucosamine, glucomannan, konjac flour, agar, dextrin, branched dextrin, indigestible dextrin, PGA, porphyran, furcellaran, fucoidan, and gelatin.

As quality improvers, stearoyl lactate Ca, phytic acid, propylene glycol, phosphate phosphate, Na phosphate, Na pyrophosphate, polyphosphate Na, meta-hexaphosphate Na, phosphate K, ammonium phosphate, phosphoric acid, baked Examples include alum, raw alum, whey protein, casein, caseinate, plasma powder, powdered soy protein, powdered wheat protein, pasty wheat protein, EDTA salts and the like.
Examples of the seasoning include sodium glutamate, nucleic acid seasoning, amino acid seasoning, extract seasoning, yeast extract, glycine, and alanine.

Examples of the acidulant include citric acid and salts thereof, lactic acid, malic acid, tartaric acid, succinic acid, fumaric acid, adipic acid, gluconic acid solution, glucono delta lactone and the like.
Examples of the fortifier include vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, nicotinic acid and nicotinamide, folic acid, patenoic acid Ca, gluconic acid Ca, and lactate Ca , Natural Ca, milk Ca and the like.

Examples of the fragrance include fruit flavors such as peach flavor, orange flavor and lemon flavor, aroma flavors, sugar flavors such as maltol and furaneol, flavor enhancers such as sotron, polyphenols such as flavonoids and cacao mass, and precursors. Examples include flavors, meat flavors, coffee flavors, milk flavors, menthols, and decalactones.
Examples of the enzyme include α-amylase, β-amylase, glucoamylase, pullulanase, glucose isomerase, protease, rennet, pancreatin, and papain.

The term “medicine” as used herein refers to a drug prescribed by the Pharmaceutical Affairs Law. That is, it corresponds to the following (1) to (3), and many of medicinal medicinal ingredients are included in this.
(1) Items stored in the Japanese Pharmacopoeia (2) Items intended to be used for diagnosis, treatment or prevention of human or animal diseases, machinery, dental materials, medical supplies Non-sanitary products (hereinafter referred to as “machinery equipment”) (excluding quasi-drugs)
(3) Products that are intended to affect the structure or function of the human or animal body, and are not machinery or equipment (excluding quasi-drugs and cosmetics).

  Pharmaceutical additives mentioned here are substances other than active ingredients contained in pharmaceutical preparations that do not fall under the Pharmaceutical Affairs Law or quasi-drugs. It is a general term for substances added to pharmaceuticals and quasi-drugs for the purpose of “improving usefulness” and “increasing usability”. Depending on the application, excipients, disintegrants, binders, fluidizers, flavoring agents, fragrances, colorants, sweeteners, solvents, fats and oils, thickeners, surfactants, gelling agents, stabilizers, preservatives, It is classified into buffer, suspending agent, thickener and the like. Representative pharmaceutical additives are listed in “Pharmaceutical Additives Encyclopedia” (Pharmaceutical Daily Inc.), “Pharmaceutical Additives Handbook” (Pharmaceutical Daily Inc.), and the like.

Next, the present invention will be described in more detail with reference to examples. The evaluation of various physical properties of the substance according to the present invention was based on the following method.
<Sugar composition>
The sugar composition analysis was performed under the following conditions.
Apparatus: High-performance liquid chromatograph “LC-20A type” (manufactured by Shimadzu Corporation)
Detector: Differential refractive index detector (RI detector)
Column: “Asahipak NH2P-50” (manufactured by Showa Denko KK)
Column temperature: 40 ° C
Mobile phase: acetonitrile / water = 75/25 (volume ratio)
Flow rate: 1 mL / min

<Water separation rate>
After the production, the whipped cream previously mass-measured and stored at 40 ° C. for 1 hour is defined as “JIS Z 8801-1: 2006 Test Sieve—Part 1: Metal Net Sieve”, nominal opening 355 μm Gently place it on the test sieve, and weigh the liquid that has passed through the sieve. Furthermore, the water separation rate is calculated according to the following formula.
Water separation rate (%) = (mass of whipped cream) / (mass of liquid passed through the sieve) × 100

<Stability rate and stability improvement effect>
Stability is expressed based on the stability rate calculated by the following equation. When this stability rate is 3% or more, it is determined that there is an effect of improving stability.
Stability rate (%) = {(β−α) / α} × 100
Here, α: water separation rate (%) of whipped cream not containing cellooligosaccharide, β: water separation rate (%) of whipped cream containing cellooligosaccharide.

<Strength>
For the whipped cream stored at −20 ° C. for 12 hours and further under an atmosphere of 10 ° C. for 1 hour after the production, the indentation strength at a depth of 10 mm was obtained when the whipped cream was indented under the following conditions.
Apparatus: RHEO METER “NRM-2002J type” (manufactured by Fudo Kogyo Co., Ltd.)
Pushing jig: 10mmφ spherical jig Pushing speed: 60mm / min
Measurement temperature: 10 ° C

<Shape retention rate and shape retention improvement effect>
The shape retention property is expressed based on the shape retention rate calculated by the following equation, and is an index of shape retention property during cold thawing. When this shape retention rate is 3% or more, it is judged that there is an effect of improving shape retention.
Shape retention rate (%) = {(δ−γ) / γ} × 100
Here, γ: strength (mN) of whipped cream not containing cellooligosaccharide, and δ: strength (mN) of whipped cream containing cellooligosaccharide.

EXAMPLES Hereinafter, although an Example and a comparative example are shown and this invention is demonstrated concretely, this invention is not limited to these at all.
The raw materials used in the examples are shown in the following (1) to (5).

(1) Production of cellooligosaccharide: Trichoderma reesei, GL-1 strain (Incorporated Administrative Agency, National Institute of Advanced Industrial Science and Technology, Patent Biodeposition Center, receipt number FERM BP-10323) is inoculated on a normal agar medium and cultured at 37 ° C. for 7 days Thereafter, 1 platinum spore was removed from the surface of the medium, 1 g of polypeptone, 0.5 g of yeast extract, 2 g of potassium phosphate, 1.5 g of ammonium sulfate, 0.3 g of magnesium sulfate, 0.3 g of calcium chloride, 1 mL of trace element (boric acid) Purification of 6 mg, ammonium molybdate tetrahydrate 26 mg, iron (3) hexahydrate 100 mg, copper sulfate pentahydrate 40 mg, manganese sulfate tetrahydrate 8 mg, zinc sulfate heptahydrate 200 mg in a total volume of 100 mL Water dissolved), adecanol 1mL, crystalline cellulose (Asahi Kasei Chemicals Co., Ltd.) Was inoculated into Company Ltd. "Ceolus PH-101") medium were suspended and dissolved in 10g of purified water total amount 1L, for 5 days under aeration-agitation culture at 28 ° C..
During the culture, the pH of the medium was adjusted to 2.8 to 4.7 using an aqueous sodium hydroxide solution. The cultured liquid is centrifuged, the supernatant is sterilized with a microfiltration membrane having an opening of 0.46 μm, and the filtrate is ultrafiltered with a molecular weight cut off of 13,000 (“Microza Pencil Type Module” manufactured by Asahi Kasei Chemicals Corporation). ACP-0013 ") was used to obtain a crude enzyme by concentration 10 times by volume.

Next, use a commercially available softwood-derived dissolving pulp, and hydrolyze it with a hydrochloric acid concentration of 0.4% aqueous hydrochloric acid at 120 ° C. for 1 hour to wash the acid-insoluble residue and filter to obtain a wet cake. It was. Using this wet cake as an aqueous dispersion with a concentration of 10% cellulose, using an ultra-high performance disperser / wet pulverizer (Ashizawa Co., Ltd., “Pearl Mill RL”, φ1 mm zirconia bead filling rate 80%) A grinding treatment was performed to obtain a cellulose fine particle dispersion.
The ground cellulose was suspended and dissolved in a 50 mM acetic acid-sodium acetate buffer solution (pH 4.5) so that the protein concentration was 2% by mass and the protein concentration was 0.25%, and the total volume was 1000 mL. .

The glass flask was placed in a 55 ° C. water bath and reacted for 4 hours while stirring the interior. After completion of the reaction, 300 μL of the reaction solution was dispensed in a suspended state, the enzyme and undegraded cellulose were removed using an ultrafiltration module (fractional molecular weight 10,000), and then the sugar concentration was analyzed by high performance liquid chromatography. . The sugar concentration of the reaction solution was 0.3% by mass of glucose and 1.5% by mass of cellobiose.
The reaction solution is filtered through an ultrafiltration membrane having a molecular weight cut off of 13,000 (“Asahi Kasei Chemicals Co., Ltd.,“ Micro-the Pencil type module ACP-0013 ”), and the resulting filtrate is deionized with a cation / anion exchange resin. Treatment and distillation under reduced pressure at 70 ° C. gave an aqueous solution with a 20-fold sugar concentration.

  100 mL of the cellooligosaccharide aqueous solution obtained above was introduced into a 200 mL glass flask, cooled to 70 ° C. to 5 ° C. at a rate of 10 ° C. per hour while stirring, and then ethanol was added to water for crystallization. The cellooligosaccharide crystallized in the aqueous solution was filtered under reduced pressure, dried, pulverized, and sieved to obtain cellooligosaccharide powder. The sugar composition of the obtained cellooligosaccharide powder was 0.9 mass% glucose, 98.2 mass% cellobiose, 0.4 mass% cellotriose, and 0.2 mass% cellotetraose.

(2) Granulated sugar (Daiichi Sugar Industry Co., Ltd.)
(3) Aspartame (Ajinomoto Co., Inc.)
(4) Cream (produced by Nippon Milk Community Co., Ltd., “Raw cream”, 48% milk fat, raw material name: raw milk)
(5) Cocoa powder (manufactured by Van Hoten Co., Ltd.)

[Example 1]
12.5% by mass of cellooligosaccharide was added to 87.5% by mass of cream, and 6000 rpm while maintaining at 5 ° C. using a rotary homogenizer (“TK homomixer” manufactured by Primix Co., Ltd.). Was stirred for 2 minutes to produce whipped cream A and filled into a cylindrical sample bottle. The milk fat content was 42%.
After the production, the water separation rate of whipped cream A obtained after storage at 40 ° C. for 1 hour was 8.8%. From the water separation rate of the whipped cream A and the water separation rate of 12.5% of the whipped cream X of Comparative Example 1, the stability factor A was obtained according to the following formula and found to be 29.6%, indicating that there was an effect of improving stability. I understood.
Stability rate A (%) = {(β1-α1) / α1} × 100
Here, α1: water separation rate (%) of whipped cream X not containing cellooligosaccharide, and β1: water separation rate (%) of whipped cream A containing cellooligosaccharide.

Moreover, the intensity | strength of the whipped cream A preserve | saved for 12 hours at -20 degreeC after manufacture and also 1 hour in the atmosphere of 10 degreeC was 325 mN. From the strength of whipped cream A and the strength of 163 mN of whipped cream X of Comparative Example 1, the shape retention ratio A was found to be 99.3% according to the following formula, and an effect of improving shape retention was recognized.
Shape retention ratio A (%) = {(δ1-γ1) / γ1} × 100
Here, γ1: strength (mN) of whipped cream X not containing cellooligosaccharide, δ1: strength (mN) of whipped cream A containing cellooligosaccharide.

[Example 2]
In place of 12.5% by mass of cellooligosaccharide of Example 1, 8% by mass of cellooligosaccharide, 4.498% by mass of granulated sugar, and 0.002% by mass of aspartame were added. The method produced whipped cream B and filled it into a cylindrical sample bottle. The milk fat content was 42%.
After the production, the water separation rate of whipped cream B obtained after storage at 40 ° C. for 1 hour was 10.2%. From the water separation rate of the whipped cream B and the water separation rate of 12.5% of the whipped cream X of Comparative Example 1, when the stability rate B was determined according to the following formula, it was 18.4% and had a stability improving effect. I understood.
Stability rate B (%) = {(β2-α2) / α2} × 100
Here, α2: water separation rate (%) of whipped cream X not containing cellooligosaccharide, and β2: water separation rate (%) of whipped cream B containing cellooligosaccharide.

Moreover, the intensity | strength of the whipped cream B preserve | saved for 12 hours at -20 degreeC after manufacture and also 1 hour in the atmosphere of 10 degreeC was 253 mN. From the strength of whipped cream B and the strength of 163 mN of whipped cream X of Comparative Example 1, the shape retention ratio B was determined according to the following formula and found to be 55.2%, and an effect of improving shape retention was recognized.
Shape retention B (%) = {(δ2-γ2) / γ2} × 100
Here, γ2 is the strength (mN) of whipped cream X not containing cellooligosaccharide, and δ2 is the strength (mN) of whipped cream B containing cellooligosaccharide.

[Example 3]
After the 85 mass% cream of Example 1 was adjusted to 5 ° C., a stirring device (manufactured by Aikosha Mfg. Co., Ltd., “Kenmix Aiko PRO, model: KM-600”, with attached whipper as an attached attachment) The mixture was put into a bowl, and further 13% by mass of cellooligosaccharide was added and whipped with a scale 4 for 4 minutes. The milk fat content was 40.8%.
Next, 2% by mass of cocoa powder was added, and further whipped on scale 4 for 1 minute to produce chocolate cream C.
Chocolate cream C was filled into a squeezed bag with a star-shaped mouthpiece, and a commercially available sponge dough was squeezed out by 5 g onto a piece cut into a diameter of 10 cm and a height of 3 cm to obtain a chocolate cake D. Although it preserve | saved at 30 degreeC for 12 hours and observed the external appearance of chocolate cake D, there was no dripping of chocolate cream and it was in the state where the horn stood.

[Comparative Example 1]
Instead of the cellooligosaccharide of Example 1, granulated sugar was added, and whipped cream X was produced and evaluated in the same manner as in Example 1. The milk fat content was 42%.
The whipped cream X had a water separation rate of 12.5% and a strength of 163 mN, which was inferior in stability and shape retention compared to Examples 1 and 2.

[Comparative Example 2]
Chocolate cream Y and chocolate cake Z were produced and evaluated in the same manner as in Example 3 using granulated sugar instead of the cellooligosaccharide of Example 3.
When the appearance of the chocolate cake Z was observed, sagging of the chocolate cream occurred and the horns disappeared partially.

  The present invention can provide a low-calorie, high stability and excellent shape-retaining whipped cream and a food or pharmaceutical composition containing the same by blending cellooligosaccharide which is indigestible It is. That is, it is possible to provide a product having an excellent appearance and a high commercial value.

Claims (5)

A whipped cream comprising cellooligosaccharide and a milk component and having a milk fat content of 5 to 80% by mass. The whipped cream according to claim 1, wherein the milk fat content is 20 to 60% by mass. The whipped cream of Claim 1 or 2 whose compounding quantity of cellooligosaccharide is 0.001-60 mass%. The whipped cream according to any one of claims 1 to 3, further comprising 1 ppm to 10 mass% of a high-intensity sweetener. A food composition or a pharmaceutical composition comprising the whipped cream according to any one of claims 1 to 4.