JP7802467B2 - Whipped cream for cooking with heat and bakery products incorporating the whipped cream for cooking with heat - Google Patents

Description

The present invention relates to whipped cream for cooking and a method for producing the same, bakery products and a method for producing the same, a method for producing whipped cream, and a method for maintaining the foaminess of whipped cream.

Whipped cream is an important element in bakery products and desserts, used for topping and decoration. Mass-produced bakery products and desserts are increasingly being distributed refrigerated or frozen, and new technologies have been proposed to allow whipped cream to be stored in the refrigerator or freezer.

For example, Patent Document 1 discloses a technology for whipping cream that adds 0.3 to 10% gum arabic as a stabilizer to fresh cream, and if necessary, further adds 0.01 to 1.0% cold water-soluble carrageenan, thereby maintaining a smooth texture while stably retaining its shape when decorated, making it possible to produce whipped cream that is resistant to drying and hardening even when refrigerated, has little syneresis even at a low sugar content, and also has excellent whipping workability.

Patent Document 2 also discloses a whipped cream-like food that is made from a combination of gelatin, gelatin hydrolysate, vegetable protein hydrolysate and carrageenan, and that is primarily composed of a low-fat content and dairy product, thereby enabling the whipped cream-like food to be frozen after whipping and overcoming the problems of texture and tissue denaturation of the whipped cream after thawing.

Furthermore, Patent Document 3 discloses whipped cream that contains 0.25 to 1.0% by weight of pectin with an esterification degree of 30 to 50%, which prevents syneresis after refrigerated storage or freezing and thawing, prevents dripping, and maintains its shape well when decorated.

Japanese Patent Application Publication No. 9-37715 Japanese Patent Application Publication No. 5-63 Japanese Patent Application Laid-Open No. 2003-180280

As mentioned above, there are various techniques for storing whipped cream in the refrigerator or freezer after whipping, as well as techniques for improving the quality of thawed whipped cream. However, none of these conventional techniques take into account the idea of heating whipped cream and eating it.

The inventors of the present application also focused on creating a design that allows whipped cream to gently crumble and spread, with the aim of increasing the added value of bakery products and other products that incorporate whipped cream. However, when bakery products and other products that incorporate whipped cream are heated, the whipped cream can crumble and spread before the bakery product warms up, or the air bubbles can disappear, significantly reducing the texture of the bakery product and creating an unnatural feeling due to an imbalance between the whipped cream and the melt-in-the-mouth texture of the bakery product.

The main objective of this technology is to provide a technique that maintains air bubbles even when whipped cream is heated, and prevents a deterioration in the texture and melt-in-the-mouth feel of the target food combined with whipped cream.

As a result of intensive research to solve the above problems, the inventors of the present application have succeeded in maintaining air bubbles even when whipped cream is heated, and preventing a deterioration in the texture and melt-in-the-mouth feel of the target food combined with whipped cream, by incorporating specific sugars and specific thickeners in specific amounts, thereby completing the present technology.

That is, in the present technology, first, sugars containing 40% by mass or more of one or more sugars selected from monosaccharides, oligosaccharides having a degree of polymerization of 2 to 6, and reducing sugars thereof, based on the solid content;
one or more thickening agents selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar;
A whipped cream for cooking containing
The content of the sugars is 18 to 35% by mass as a solid content,
The content of the thickener is 0.1 to 0.3% by mass.
To provide whipped cream for heating and cooking.
The whipped cream for cooking according to the present technology can be used for freezing.
Furthermore, the whipped cream for cooking according to the present technology can also be distributed in a frozen state.

Next, the present technology provides a bakery product combined with the whipped cream for cooking according to the present technology.
In addition, the whipped cream for heating and cooking according to the present technology,
a bakery product combined with the whipped cream;
The present invention provides a bakery product for cooking containing
In the bakery product and the bakery product for heating and cooking according to the present technology, the fat content in the bakery product combined with the whipped cream for heating and cooking can be 3% by mass or more.
The bakery products and cook-to-eat bakery products of the present technology can be frozen.

In the present technology, the sugar content is 18 to 35% by mass as a solid content, and the sugar content is 40% by mass or more of one or more sugars selected from monosaccharides, oligosaccharides having a degree of polymerization of 2 to 6, and reducing sugars thereof.
one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar: 0.1 to 0.3% by mass;
The present invention provides a method for producing whipped cream, which comprises a heating step of heating whipped cream containing the above component (I).
In addition, the present technology provides a method for producing a saccharide containing 40% by mass or more of one or more sugars selected from monosaccharides, oligosaccharides having a degree of polymerization of 2 to 6, and reducing sugars thereof, based on the solid content: 18 to 35% by mass as the solid content;
one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar: 0.1 to 0.3% by mass;
The present invention provides a method for producing a bakery product, which includes a heating step of heating a bakery product combined with whipped cream containing the above.

In this technology, the whipped cream is further
Sugars containing 40% by mass or more of one or more sugars selected from monosaccharides, oligosaccharides having a degree of polymerization of 2 to 6, and reducing sugars thereof, based on the solid content: 18 to 35% by mass as solid content;
one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar: 0.1 to 0.3% by mass;
This provides a method for maintaining the foaminess of whipped cream after cooking by incorporating

This technology allows the air bubbles to be maintained even when whipped cream is heated, preventing a deterioration in the texture and melt-in-the-mouth feel of the target food combined with the whipped cream.

The following describes a preferred embodiment of the present invention. Note that the embodiment described below is merely a representative example of the present invention, and should not be construed as narrowing the scope of the present invention.

1. Whipped cream for cooking The whipped cream for cooking according to the present technology is prepared by adding the ingredients described below to a fluid cream as a raw material, and then whipping (whipping) it with a stirrer such as a mixer (hereinafter simply referred to as a "whipper") to incorporate air bubbles.

The cream used as an ingredient in the whipped cream for cooking according to the present technology is not particularly limited, and one or a combination of two or more types of cream commonly used in whipped cream can be used. Examples include fresh cream, which is defined in the Japanese Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products (hereinafter referred to as the "Milk Ordinance") as "cream obtained by removing ingredients other than milk fat from raw milk, cow's milk, or special milk," dairy-based cream, which is classified as a "food whose main ingredient is milk or dairy products" as defined in the Milk Ordinance, and soy milk cream, which uses soy milk as an alternative to dairy ingredients. Dairy-based cream contains ingredients other than milk fat (vegetable oils, proteins, various additives (e.g., emulsifiers, stabilizers, flavorings), etc.), and is classified into pure milk fat type (pure milk fat cream), which contains only milk fat as fat; mixed type (compound cream), which contains milk fat and vegetable oil as fat; and pure vegetable oil type (non-dairy cream), which contains only vegetable oil as fat.

The whipped cream for cooking according to the present technology is characterized by being heated before consumption. As mentioned above, whipped cream is often combined with foods such as bakery products. However, when foods combined with conventional whipped cream are heated, problems arise, such as the whipped cream breaking down and spreading before the bakery product warms, the air bubbles disappearing, significantly reducing the texture of the bakery product, and the balance between the whipped cream and the melt-in-the-mouth feel of the bakery product, creating an unpleasant taste. However, the whipped cream for cooking according to the present technology contains specific amounts of specific sugars and specific thickeners, described below, which allows it to maintain air bubbles even after heating and prevent a deterioration in the texture and melt-in-the-mouth feel of the target food combined with the whipped cream.

In the present invention, "heat cooking" is not particularly limited as long as it is a common type of heat cooking, and examples include baking, steaming, and microwave heating. However, this does not mean reheating from a refrigerated or frozen state to room temperature (approximately 20°C) or burning cream. The preferred degree of heat cooking is one that brings whipped cream to a temperature of approximately 30-50°C.

The whipped cream for cooking according to the present technology can be frozen. That is, the whipped cream for cooking according to the present technology can be distributed at room temperature or in a refrigerated state, and can also be stored frozen or distributed in a frozen state. Each component is described in detail below.

(1) Sugars containing 40% by mass or more of one or more sugars selected from monosaccharides, oligosaccharides with a degree of polymerization of 2 to 6, and these reducing sugars, based on the solid content. As shown in the examples below, the present technology has found that the melt-in-the-mouth texture of whipped cream after heating is poor when sugars containing a large amount of sugars with a high degree of polymerization are used. Therefore, the whipped cream for cooking according to the present technology is characterized by using sugars containing 40% by mass or more of one or more sugars selected from monosaccharides, oligosaccharides with a degree of polymerization of 2 to 6, and these reducing sugars, based on the solid content.

Examples of monosaccharides include hexoses such as glucose, fructose, mannose, galactose, psicose, allose, and tagatose; pentoses such as xylose, arabinose, and ribose; and tetroses such as erythrose and threose.

Examples of oligosaccharides with a degree of polymerization of 2 to 6 include disaccharides such as sucrose, lactose, trehalose, and maltose; trisaccharides such as raffinose, panose, maltotriose, melezitose, and gentianose; tetrasaccharides such as maltotetraose, acarbose, and stachyose; pentasaccharides such as maltopentaose; and hexasaccharides such as maltohexaose.

In this technology, sugars containing 40% by mass or more of glucose and one or more sugars selected from malto-oligosaccharides with a degree of polymerization of 2 to 6 (maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose) and their reducing sugars are preferred, and sugars containing 40% by mass or more of glucose and one or more sugars selected from malto-oligosaccharides with a degree of polymerization of 2 to 6 are more preferred. To avoid an overly sweet taste, sugars containing 40% by mass or more of one or more sugars selected from malto-oligosaccharides with a degree of polymerization of 3 to 6 (maltotriose, maltotetraose, maltopentaose, maltohexaose) are even more preferred. As shown in the examples described below, this objective was achieved by blending 58 parts by mass of Puretose P (sweetness level 35), a sugar containing 57% by mass of maltotriose per solid content, per 100 parts by mass of fresh cream. Therefore, sugars containing 40% by mass or more per solid content of one or more sugars selected from malto-oligosaccharides with a degree of polymerization of 3 to 6 (maltotriose, maltotetraose, maltopentaose, maltohexaose) and having a sweetness level of 35 or less are even more preferred. Furthermore, from the perspective of the melt-in-the-mouth texture of the target food combined with whipped cream, sugars containing 40% or more by mass of maltotriose per solid content are particularly preferred.

Furthermore, there are no particular limitations on the state of the sugars used in this technology, and they can be in powder or liquid form. However, from the standpoint of workability, it is preferable to use liquid sugars in this technology, which can be quickly mixed with the other ingredients of whipped cream and foam quickly.

In this technology, even when the whipped cream contains sugars containing 40% by mass or more of one or more sugars selected from monosaccharides, oligosaccharides with a degree of polymerization of 2 to 6, and these reducing sugars, based on the solid content, as shown in the examples below, if the content of sugars containing 40% by mass or more of one or more sugars selected from monosaccharides, oligosaccharides with a degree of polymerization of 2 to 6, and these reducing sugars, based on the solid content, is less than 18% by mass, the whipped cream spreads poorly after heating, and the texture and melt-in-the-mouth feel of the target food combined with the whipped cream are also inferior. Furthermore, if the sugar content exceeds 35% by mass, based on the solid content, it is thought that the whipped cream will have difficulty whipping, and the target food combined with the whipped cream will melt poorly in the mouth.

Therefore, the whipped cream for cooking according to the present technology is characterized by containing 18 to 35% by mass of sugars containing 40% or more by mass of one or more sugars selected from monosaccharides, oligosaccharides with a degree of polymerization of 2 to 6, and these reducing sugars, as solids. From the viewpoint of the melt-in-the-mouth texture of a target food combined with the whipped cream, the sugar content is preferably 20 to 35% by mass, and more preferably 20 to 30% by mass. Furthermore, the whipped cream preferably contains 18 to 35% by mass of sugars containing 40% or more by mass of glucose, maltooligosaccharides with a degree of polymerization of 2 to 6 (maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose), and one or more sugars selected from these reducing sugars, as solids. From the viewpoint of the melt-in-the-mouth texture of a target food combined with the whipped cream, the sugar content is preferably 20 to 35% by mass, and more preferably 20 to 30% by mass.

(2) One or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar The thickener used in the whipped cream for cooking according to the present technology is one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar. From the viewpoint of the melt-in-the-mouth feel of the target food combined with the whipped cream, it is preferable to use one or more thickeners selected from guar gum, xanthan gum, methylcellulose, and hydroxypropyl methylcellulose.

In this technology, even when these thickeners are contained, as shown in the examples described below, if the thickener content in the whipped cream for cooking is less than 0.1% by mass, the whipped cream will not spread well after heating, and the texture of the target food combined with the whipped cream will be inferior. In addition, this technology has found that if the thickener content in the whipped cream for cooking exceeds 0.3% by mass, the melt-in-the-mouth texture of the target food combined with the whipped cream will be inferior.

The whipped cream for cooking according to the present technology is characterized by containing 0.1 to 0.3% by mass of one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar. From the viewpoint of the melt-in-the-mouth texture of the target food combined with the whipped cream, it is preferable that the content of the thickener in the whipped cream for cooking be 0.1 to 0.25% by mass. Because one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar tend to form lumps, it is preferable to disperse them in a powder ingredient, for example, a powdered sugar such as sugar, and then mix them with a liquid ingredient such as cream.

(3) Others In addition to the sugars and thickeners described above, the whipped cream for cooking according to the present technology may contain one or more of the ingredients and additives commonly used in whipped cream, in any combination, as long as the effects of the present technology are not impaired. For example, carbohydrates other than the sugars described above (such as starch hydrolysates, dextrin, and oligosaccharides with a degree of polymerization of 7 or higher), starches, salts such as salt, calcium carbonate, and sodium metaphosphate, emulsifiers, enzymes, pH adjusters, vitamins, sweeteners, spices, seasonings, minerals, colorings, flavorings, and optional ingredients such as chocolate, butter, margarine, yogurt, and coffee may be appropriately contained.

2. Bakery products The bakery products according to the present technology are characterized by being combined with the whipped cream for heating and cooking according to the present technology. Details of the whipped cream for heating and cooking according to the present technology are the same as those described above, so further description will be omitted here.

The type of bakery product that can be combined with the whipped cream for cooking according to the present technology is not particularly limited, and general bakery products can be used. Examples include confectioneries such as sponge cake, pound cake, hotcake, pancake, crepe, waffle, and cake donut, as well as breads such as donuts, Danish pastries, rolls, bread, sweet buns, and brioche.

Bakery products combined with the whipped cream for heating and cooking according to the present technology preferably have a lipid content in the bakery product, excluding the whipped cream for heating and cooking, of 3% by mass or more, more preferably 5% by mass or more, and even more preferably 8% by mass or more. By setting the lipid content to 3% by mass or more, it is possible to prevent the whipped cream for heating and cooking according to the present technology from soaking into the bakery product after heating, which is preferable as it makes it easier for the original texture of the bakery product to be retained.

It is also preferable that bakery products combined with the whipped cream for heating and cooking according to the present technology are manufactured using a baking or frying process. By manufacturing bakery products used in the present technology using a baking or frying process, even if the bakery products are heated with the whipped cream for heating and cooking according to the present technology in contact with their surface, the whipped cream for heating and cooking according to the present technology can be prevented from soaking into the combined bakery products after heating, which makes it easier for the original texture of the combined bakery products to be retained, which is preferable.

Bakery products according to the present technology can be frozen. In other words, bakery products combined with whipped cream for cooking according to the present technology can be distributed at room temperature or in a refrigerated state, and can also be stored frozen, or bakery products combined with whipped cream for cooking according to the present technology can be distributed in a frozen state.

3. Method for producing whipped cream, method for producing bakery products The method for producing whipped cream according to the present technology includes a step of heating the whipped cream for cooking according to the present technology. The method for producing a bakery product according to the present technology includes a step of heating a bakery product combined with the whipped cream for cooking according to the present technology. The method for producing a bakery product according to the present technology preferably includes a step of topping the whipped cream for cooking on the surface of the bakery product used in the present technology. Furthermore, the method for producing a bakery product used in the present technology preferably includes a baking step or a frying step. Details of the whipped cream for cooking according to the present technology and details of the bakery product combined with the whipped cream for cooking according to the present technology are the same as those described above, so a description thereof will be omitted here.

The heating method used in the heating step of this technology can be one or more commonly used heating methods, as long as it does not impair the effects of this technology. Examples include baking, steaming, and microwave heating. However, this does not mean reheating from a refrigerated or frozen state to room temperature (approximately 20°C) or burning the cream. The heating step in this technology is preferably one that brings the whipped cream to a temperature of approximately 30-50°C.

In this technology, a refrigeration or freezing process can also be carried out before the heating process. The refrigeration conditions in the refrigeration process and the freezing conditions in the freezing process can be freely set as long as they do not impair the effects of this technology.

4. Method for Maintaining Whipped Cream Froth After Cooking The method for maintaining whipped cream froth after cooking according to the present technology involves cooking whipped cream containing 18 to 35% by mass of sugars (solid content) containing 40% by mass or more of one or more sugars selected from monosaccharides, oligosaccharides with a degree of polymerization of 2 to 6, and these reducing sugars, per solid content, and 0.1 to 0.3% by mass of one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar, thereby maintaining the froth of the whipped cream after cooking. Details of the sugars and thickeners used in this technology are the same as those described above, and therefore will not be described here.

The present invention will be described in more detail below based on examples. Note that the examples described below are representative examples of the present invention and should not be construed as narrowing the scope of the present invention.

The types of sugars used in the examples are shown in Table 1 below.

<Experimental Example 1>
In Experimental Example 1, the influence of different types of sugars on the quality of whipped cream for heating and cooking was investigated. In Experimental Example 1, pancakes were used as an example of a bakery product to be combined.

(1) Production of whipped cream for cooking with heat The ingredients were mixed in the proportions shown in Table 2 and whipped to a final specific gravity shown in Table 2 to produce whipped cream for cooking with heat.

(2) Production of pancakes 60 g of water was placed in a bowl, and 35 g of whole eggs, 22 g of salad oil (manufactured by Showa Sangyo), and powder ingredients (100 g of soft flour (Le Gateau: manufactured by Showa Sangyo), 4 g of baking powder (manufactured by Aikoku), 0.5 g of salt, and 20 g of sugar) were added in this order, and the mixture was stirred and mixed with a whisk each time to prepare pancake batter. The prepared pancake batter (30 g per pancake) was baked at 180°C for 2 minutes using a dorayaki baking machine SDR-SGA (manufactured by Masdak).

(3) Frozen Storage and Cooking 20 g of the whipped cream for cooking prepared above was topped on the surface of the pancake prepared above, and then another pancake prepared above was placed on top and topped with 20 g of the whipped cream for cooking prepared above. The pancake was then flash frozen at -35°C for 1 hour and then stored at -20°C for 1 week. After storage, the pancake was cooked in the frozen state by microwave heating (heating in a microwave oven at 500W for 2 minutes).

(4) Evaluation The pancakes topped with whipped cream for cooking were evaluated as follows. The spread of the whipped cream after cooking was evaluated by a panel of five trained experts, based on the following evaluation criteria. The viscosity of the whipped cream for cooking in Reference Example 1 before heating was 5700 mPa·s, and the viscosity after heating was 360 mPa·s. The viscosity was measured using a B-type viscometer (TVB-10M, manufactured by Toki Sangyo Co., Ltd.) at a rotation speed of 12 rpm. The texture and melt-in-the-mouth feel of the whipped cream and bakery products were evaluated by five trained experts, based on the following evaluation criteria, and the average score was used as the evaluation score.

<Spreading after heating>
5: It crumbles and spreads more slowly than before heating in Reference Example 1, and is very good. 4: It crumbles and spreads more slowly than before heating in Reference Example 1, and is good. 3: It crumbles and spreads faster than before heating in Reference Example 1, but is somewhat good. 2: It crumbles and spreads more slowly than after heating in Reference Example 1, but is somewhat unfavorable. 1: It crumbles and spreads quickly like after heating in Reference Example 1, and is unfavorable.

<Texture>
5: The original texture of the bakery product is felt and is very good. 4: The original texture of the bakery product remains and is good. 3: The original texture of the bakery product remains to some extent and is somewhat good. 2: The original texture of the bakery product is somewhat lost and is somewhat inferior. 1: The original texture of the bakery product is lost and is inferior.

＜Melts in your mouth＞
5: The whipped cream and the bakery product melt in the mouth in a good balance, very good 4: The whipped cream and the bakery product melt in the mouth without any strange feeling, good 3: The whipped cream melts in the mouth somewhat well 2: The whipped cream melts in the mouth somewhat poorly 1: The whipped cream melts in the mouth poorly

(5) Results The results are shown in Table 2.

(6) Discussion As shown in Table 2, Examples 1 to 4, which used sugars containing 40% by mass or more of one or more sugars selected from monosaccharides, oligosaccharides with a degree of polymerization of 2 to 6, and these reducing sugars, per solid content, and a thickener, were all evaluated as good. When the whipped cream was eaten alone, Example 1, which used hydrated crystalline glucose, had a sharp sweetness, while the whipped creams of Examples 2 to 4 had a more mellow sweetness and were preferable. On the other hand, Comparative Example 1, which used sugars containing 73% by mass of components with a degree of polymerization of 8 or more per solid content, was evaluated as having a poor melt-in-the-mouth texture after heating.

<Experimental Example 2>
In Experimental Example 2, the influence of different sugar contents containing 40% by mass or more of one or more sugars selected from monosaccharides, oligosaccharides with a degree of polymerization of 2 to 6, and reducing sugars thereof on the quality of whipped cream for cooking was investigated. In Experimental Example 2, pancakes were used as an example of a bakery product to be combined.

(1) Methods In the same manner as in Experimental Example 1, whipped cream for cooking, pancakes, frozen storage, cooking, and evaluation were carried out.

(2) Results The results are shown in Table 3.

(3) Discussion As shown in Table 3, Examples 2 and 4 to 10, in which the content of sugars containing 40% by weight or more of monosaccharides, oligosaccharides with a degree of polymerization of 2 to 6, and one or more sugars selected from these reducing sugars was in the range of 18 to 36% by weight based on the solid content, were all evaluated as good. Furthermore, when the sugars containing 40% by weight or more of monosaccharides, oligosaccharides with a degree of polymerization of 2 to 6, and one or more sugars selected from these reducing sugars were in liquid form, they mixed more quickly with the other ingredients of whipped cream and foamed faster than when they were in powder form, which was preferable. On the other hand, Comparative Examples 2 and 3, in which the content of sugars containing 40% by weight or more of monosaccharides, oligosaccharides with a degree of polymerization of 2 to 6, and one or more sugars selected from these reducing sugars was less than 18% by weight based on the solid content, showed poor spreadability after heating and were also evaluated as having poor texture and melt-in-the-mouth.

<Experimental Example 3>
In Experimental Example 3, the influence of different types of thickeners on the quality of whipped cream for cooking was investigated. In Experimental Example 1, pancakes were used as an example of a bakery product to be combined.

(1) Methods In the same manner as in Experimental Example 1, whipped cream for cooking, pancakes, frozen storage, cooking, and evaluation were carried out.

(2) Results The results are shown in Table 4.

(3) Discussion All of Examples 2 and 11 to 14, which used one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar, were evaluated as good. Guar gum, xanthan gum, methylcellulose, and hydroxypropyl methylcellulose were preferable compared to agar, as they mixed more quickly with the other ingredients of the whipped cream and foamed faster. On the other hand, Comparative Example 4, which used pregelatinized starch, was evaluated as having a poor melt-in-the-mouth texture after heating.

<Experimental Example 4>
In Experimental Example 4, the influence of the content of one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar on the quality of whipped cream for cooking was investigated. In Experimental Example 2, pancakes were used as an example of a bakery product to be combined.

(1) Methods In the same manner as in Experimental Example 1, whipped cream for cooking, pancakes, frozen storage, cooking, and evaluation were carried out.

(2) Results The results are shown in Table 5.

(3) Discussion As shown in Table 5, Examples 2, 15, and 16, in which the content of one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar was in the range of 0.1 to 0.3% by mass, were all evaluated as good. On the other hand, Comparative Example 5, in which the content of one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar was less than 0.1% by mass, had poor spreadability after heating and was also evaluated as having a poor texture. Furthermore, Comparative Example 6, in which the content of a thickener exceeded 0.3% by mass, was evaluated as having a poor melt-in-the-mouth texture.

<Experimental Example 5>
In Experimental Example 5, the influence of different types of bakery products combined on each evaluation was investigated.

(1) Production of whipped cream for cooking with heat: Whipped cream for cooking with heat was produced in the same manner as in Experimental Example 1.

(2) Bakery product manufacturing <Pancakes>
Pancakes were produced in the same manner as in Experimental Example 1, using 6 g, 10.5 g, and 22 g of salad oil so that the lipid content in the produced pancakes was 3 mass %, 5 mass %, and 10 mass %.

<Bread rolls>
The ingredients other than the fat and oil were added to the mixer in the proportions shown in Table 6, and the dough was kneaded at a temperature of 27°C for 3 minutes at low speed and 4 minutes at medium speed. The fat and oil were then added and kneaded at low speed for 2 minutes and medium speed for 3 minutes. The dough was then refolded and allowed to rest for another 30 minutes at 27°C and 80% humidity for 60 minutes. The dough was divided into 65g portions and allowed to rest for 20 minutes at 27°C and 80% humidity. The dough was then rolled using a Mini Molder (manufactured by Oshikiri), rolled, and proofed for approximately 50 minutes at 38°C and 85% humidity. The resulting rolls were then baked at 200°C for 10 minutes to produce bread rolls. The lipid content of the resulting bread rolls was 8% by mass.

<Donuts>
The ingredients other than the fat and oil were added to a mixer in the proportions shown in Table 7, and the dough was kneaded at 27°C for 3 minutes at low speed and 3 minutes at medium speed. The fat and oil were then added and kneaded for another 2 minutes at low speed and 4 minutes at medium speed. The dough was allowed to stand for 60 minutes at 27°C and 75% humidity, divided into 45g portions, and bench-timed for 15 minutes at 27°C and 75% humidity. The dough was then molded into a predetermined shape, proofed for approximately 30 minutes at 35°C and 70% humidity, and then inverted and deep-fried for 1 minute to 1 minute 30 seconds at 180°C to produce donuts. The lipid content of the doughnuts produced was 17% by mass.

(3) Frozen storage and cooking 40 g of the whipped cream for cooking prepared above was topped on the surface of each bakery product prepared above, and the product was quick frozen at −35° C. for 1 hour and then stored at −20° C. for 1 week. After storage, the product was cooked in the frozen state by microwave heating (heating in a microwave oven at 500 W for 2 minutes).

(4) Evaluation Evaluation was carried out in the same manner as in Experimental Example 1.

(5) Results The results are shown in Table 8.

(6) Discussion As shown in Table 8, all the evaluations were good regardless of the type of bakery product. Focusing on the lipid content, it was found that when the lipid content in the bakery product was 5% by mass or more, the evaluations of texture and melt-in-the-mouth were high, and when the lipid content was 8% by mass or more, the evaluations were even higher.

Claims (7)

sugars containing 40% by mass or more of one or more sugars selected from glucose and maltooligosaccharides having a degree of polymerization of 2 to 6 based on the solid content;
one or more thickening agents selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar;
Whipped cream for use in combination with food and cooked, comprising:
The content of the sugars is 18 to 35% by mass as a solid content,
The content of the thickener is 0.1 to 0.3% by mass.
Whipped cream. The whipped cream according to claim 1, which is suitable for freezing. A bakery product combined with the whipped cream according to claim 1 or 2 . The bakery product according to claim 3, wherein the fat content in the bakery product is 3% by mass or more. A frozen bakery product for cooking, comprising whipped cream and a bakery product,
The whipped cream is
sugars containing 40% by mass or more of one or more sugars selected from glucose and maltooligosaccharides having a degree of polymerization of 2 to 6 based on the solid content;
one or more thickening agents selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar;
Contains
The content of the sugars is 18 to 35% by mass as a solid content,
The content of the thickener is 0.1 to 0.3% by mass.
Frozen bakery products. Sugars containing 40% by mass or more of glucose and one or more sugars selected from maltooligosaccharides having a degree of polymerization of 2 to 6 based on the solid content: 18 to 35% by mass as the solid content;
one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar: 0.1 to 0.3% by mass;
A method for producing a bakery product, comprising a heating step of heating a bakery product combined with whipped cream containing the above. For whipped cream,
Sugars containing 40% by mass or more of glucose and one or more sugars selected from maltooligosaccharides having a degree of polymerization of 2 to 6 based on the solid content: 18 to 35% by mass as the solid content;
one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar: 0.1 to 0.3% by mass;
This method maintains the foaminess of whipped cream after it has been combined with food and cooked by adding