JPH078174A - Starch-containing cream and production thereof - Google Patents

Abstract

PURPOSE:To obtain a starch-containing foamed cream, having freezing resistance, freezable and preservable, having softness enabling chewing through in eating thereof in a frozen state and shape retaining properties even in a refrigerating temperature. CONSTITUTION:A raw material containing an unswelled pregelatinized starch and a foaming oil-in-water type emulsion is foamed to produce this starch- containing cream. The unswelled pregelatinized starch in the raw material is preferably used in its premixed state with a water absorbing or a low- moisture raw material. The starch-containing cream contains >=0.5wt.% pregelatinized starch and the apparent specific gravity thereof is <=7.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a starch-containing and foamed cream, a method for producing the cream, and a frozen dessert using the cream as a filling.

[0002]

2. Description of the Related Art Custard cream and, more broadly, starch-containing cream (flower paste) are used as creams for filling puffs, puff cakes, omelets, pies and the like.

However, such a starch-containing cream is
To eat at a freezing temperature, it is generally lacking in softness that can be chewed and has a drawback that it is denatured during frozen storage. Therefore, foods filled with such creams have certain restrictions in terms of storability.

Although ice cream is a frozen food, the softness that can be chewed is generally poor, and if the product temperature is raised to soften it, the cream portion becomes fluid within a short time. When it is used as a food combined with the confectionery material, it has the drawback that it is difficult to hold or eat. In addition, ice cream has the drawback that it generally requires an overloaded device for manufacturing and filling, for example, for small-scale Japanese and Western confectionery makers.

[0005]

DISCLOSURE OF THE INVENTION The present invention is resistant to cryopreservation, can be frozen and stored, has the softness that it can be eaten in a frozen state and bite through, has shape retention even at refrigeration temperature, and can be eaten deliciously. It is also an issue to make it possible for small-scale manufacturers to manufacture and fill creams without requiring equipment that is overburdened.

[0006]

[Means for Solving the Problems] The present inventor, while conducting various investigations for the purpose of solving the above-mentioned problems, first considered mixing whipped cream with custard cream. The specific gravity of was not lighter than the average of the specific densities of both, and there was a limit to making it soft under refrigeration. In addition, it was examined that whipping cream and custard cream were mixed to cause foaming, but the gelatinized starch component probably prevented the foaming.

The present inventor, in the course of further study,
Pregelatinized starch forms a gel only by hydration (without heat treatment), but by performing hydration and foaming in parallel,
Foaming is not hindered and the characteristics of starch paste are finally exhibited, that is, starch cream with a light apparent specific gravity is easily obtained, and the shape retention is maintained even when the temperature is raised from frozen state to refrigerated state. It has excellent properties that the cream portion does not flow out, it can be eaten deliciously, and that it is possible to manufacture and fill the foamed frozen cream without special equipment if it is equipped with ordinary foaming means. Heading, completed this invention.

That is, the present invention relates to a method for producing a starch-containing cream, which comprises basically foaming a raw material containing unswelled pregelatinized starch and a foaming oil-in-water emulsion, and pregelatinized starch. It is a starch-containing cream whose main point is to contain 0.5% by weight or more and an apparent specific gravity of 0.7 or less. The present invention will be described in detail below.

The raw material pregelatinized starch used in the present invention is required to be unswelled, that is, not fully hydrated at the time of use. If it swells with water, it exhibits a pasty property, and even if it tries to foam with a foamable oil-in-water emulsion, foaming is hindered.

Pregelatinized starch generally has the property of forming a gel or paste when hydrated (at room temperature without heat treatment), which is the rapid heating of starch to form a paste and dehydration. -It can be obtained by drying and is commercially available.

The pregelatinized starch to be contained in the whole cream is
It is used in an amount of 0.5% by weight or more, usually 5% by weight or less, preferably 1 to 3% by weight in terms of dry matter weight of pregelatinized starch. The inclusion of an appropriate amount of starch makes it easier to fill other food materials such as puffs, puff cakes, and pies in a relatively wide working temperature range, and keeps the product in a temperature range higher than that in the frozen state. Even if the cream part has excellent shape retention, the texture of the cream part is smoothed when the frozen state is removed. However, if the amount of starch is too large, the specific gravity of the cream will not easily decrease even when foaming, and the texture of the frozen product will also deteriorate.

Further, the foamable oil-in-water emulsion is a so-called whipping cream, and in addition to fresh cream, synthetic cream for whipping is also suitably used. Basically, the technology for manufacturing whipped cream is also described in "Synthetic Cream Manufacturing Technology" in the JPO Gazette / Known / Common Techniques Collection, and aseptically processed commercial products are also on sale. Can be obtained.

The composition of the starch-containing cream obtained by the method of the present invention contains not only the above-mentioned amount of starch, but also a finally non-fat milk solid, fats and oils, sugars and emulsifiers, as in the known foamable oil-in-water emulsion. , And water, and optionally an optional small amount of stabilizer, taste component or flavor, and the like. Normally, 2-6% by weight of non-fat milk solids, 10-50% by weight of fats and oils
%, Sugars 10-50% by weight, emulsifiers 0.1-5% by weight, and water 40-60% by weight.

Examples of non-fat milk solids include those derived from full-fat milk, skim milk, whey powder, soybean protein and the like, saccharides such as sorbitol, maltose, glucose or fructose, and emulsifiers such as lecithin, Examples thereof include monoglyceride, sorbitan fatty acid ester, sucrose fatty acid ester, and polyglycerol fatty acid ester. Among them, hydrophilic and lipophilic emulsifiers are preferably used in combination. Examples of the stabilizer include locust bean gum, carrageenan, gelatin, crystalline cellulose, xanthan gum, phosphates and the like, and examples of the taste component or flavor include chocolate, cocoa butter, cocoa mass and the like.

In order for the starch-containing cream of the present invention to have a custard flavor, it is necessary to include an egg yolk component in the raw material, preferably 2 to 25% in terms of the amount of raw egg yolk in the final starch cream. It should be included. It is preferable to use the egg yolk component that has been sterilized, and by using the foamable oil-in-water emulsion containing the egg yolk component that has been sterilized, the starch cream can be stored frozen. Together, they can bring about an extremely excellent preservation effect as a whole.

In the present invention, a raw material containing a foamable oil-in-water emulsion and unswollen pregelatinized starch is foamed. That is, by foaming the cream in parallel with the hydration of the pregelatinized starch, a starch cream having an apparent specific gravity of 0.7 or less, more preferably 0.6 or less can be obtained. It is soft even when eaten in, and the cream portion does not easily flow out even when the frozen state is removed, making it possible to eat deliciously. Pregelatinized swelling that has been hydrated and swollen prevents the foaming of the cream and the specific gravity is not sufficiently reduced even if it is attempted to foam, and it does not swell after foaming of the foamable oil-in-water emulsion. It is difficult to obtain a satisfactory creamy texture by adding the gelatinized starch.

In the present invention, the apparent specific gravity refers to the specific gravity in the state of containing bubbles and containing air, but it is sometimes simply referred to as "specific gravity" to refer to the apparent specific gravity.

When unswollen pregelatinized starch is mixed with a foaming oil-in-water emulsion, the pregelatinized starch is apt to become a "dama" and the hydration of the pregelatinized starch proceeds rapidly. To avoid this, it is advantageous to use the unswollen pregelatinized starch in a premixed state with the other ingredients. The other raw material preferably has a low water content, particularly less than 40% water,
Examples include condensed milk, condensed milk-type synthetic milk, sweetened egg yolk, and sugar. In some cases, a part of the foamable oil-in-water emulsion and α
Quickly mix the modified starch so that no debris remains, then mix.

Starch cream can be added with a variety of fruit purees or jams, pastes, chocolates, cheese, liquor, etc. for flavoring if necessary after foaming, and a variety of tastes can be obtained. It can also be mixed with pickled fruit, chip chocolate, cheese grains, bean jam, wet natto, etc. to make a cream with filling.

When the starch-containing cream foamed as described above is used as a filling for choux dough, puff cake, omelet, pie, etc., it has a characteristic that it is frozen and soft and has a shape retention characteristic even when refrigerated. Was obtained. In addition, the starch-containing cream according to the present invention, dorayaki,
There is a category of Japanese confectionery called "pottery" such as Kintsuba and Sakura Mochi. Instead of the bean paste used in them,
Can be used.

[0021]

The action of the present invention is that the starch used during frothing is an unswollen pregelatinized starch, so that it does not cause hindrance to frothing during frothing, but it swells after frothing and starch paste The point is to exert the function of.

[0022]

EXAMPLES Examples of the present invention will be shown below. Unless otherwise specified below, parts and% are parts by weight and% by weight.

Example 1 4 parts of unswelled pregelatinized starch (manufactured by Oji National Co., Ltd., trade name "Instant Clear Gel") was sterilized and concentrated milk containing sweetened egg yolk (manufactured by Fuji Oil Co., Ltd., trade name " Prodash 800 ", moisture 34%) 50 parts premixed, and within 5 minutes, a commercially available foaming oil-in-water emulsion containing 8% of egg yolk (calculated as water content) (manufactured by Fuji Oil Co., Ltd. Semi-fred base ”) 100 parts and milk 50 parts and mixed with a mixer to give a specific gravity of 0.53.

In this starch cream, non-fat milk solids are 5.0%,
Oils and fats 17.9%, sugars 12.6%, emulsifier 0.2%, and water
It was in the range of 57.1%, and the raw yolk was 11.6%.

[0025] This was filled in a shoe cloth and frozen. −
After eating at a product temperature of 15 ° C, the chewy texture of the cream puff and the cream part was soft enough to bite through as a whole, and the texture was ice cream-like, and the texture was good. . When the frozen product was transferred to a refrigerator at 5 ° C and eaten at a product temperature of 5 ° C, a custard cream-like thick texture was obtained.

Comparative Example 1 The total content was the same as in Example 1, but the pregelatinized starch, concentrated milk, and milk were premixed and left at room temperature for 1 hour, the pregelatinized starch swelled. It has been stored, and even if this is mixed with a foamable oil-in-water emulsion and foamed,
The apparent specific gravity dropped only to about 0.8. This starch cream was packed in a cream puff and frozen,
When it was eaten at ℃, the texture was considerably harder than that of Example 1, and it was not suitable for eating frozen.

Comparative Example 2 Concentrated milk containing sweetened egg yolk (trade name "PRODASH 80"
0 ") 50 parts of 4 parts of commercially available cornstarch which has not been pregelatinized, was mixed with 50 parts of boiled milk, and the mixture was further heated and rolled up into custard cream. After taking rough heat from this, 100 parts of a foaming oil-in-water emulsion (the above-mentioned trade name "Semi Fred Base") was mixed with a sufficiently foamed so-called whipped cream, and the specific gravity became 0.76. It was When this was filled into shoehide and eaten at -15 ° C, the soft texture as in Example 1 was not obtained.

Comparative Example 3 100 parts of a foaming oil-in-water emulsion (commercial name "Semi-Fred Base") and concentrated milk containing sweetened egg yolk (commercial name "Prodash 800") are foamed together. Then, 50 parts of milk having 2 parts of gelatin dissolved therein was mixed. The finished specific gravity was 0.56, but it was difficult to fill the shoe in a fluid state as it was. 2 at 5 ℃ refrigerator
When left for a time, it became hard enough to be filled, but its specific gravity increased to 0.74. When this was eaten at -15 ° C, a soft texture was not obtained, and it melted in the mouth.

Example 2 Concentrated milk (manufactured in the same manner as in Example 1 except that condensed milk was used instead of the above-mentioned trade name "Prodash 800"), the specific gravity was 0.55. When it was filled in, frozen, and eaten at -15 ° C, a soft texture was obtained.

When 100 parts of the foamable oil-in-water emulsion (trade name "Semi-fred base" mentioned above) was directly mixed with the pregelatinized starch, a starch was deceived and foamed,
The specific gravity dropped to 0.51, but the deception remained.
The smooth texture was inferior and it was better to premix.

[0031]

As described above, the cream according to the present invention is capable of foaming to a low specific gravity even if it contains starch, and has the softness that it can be eaten and chewed at the freezing temperature. Since it can be stored frozen, it has excellent storability, and even if the frozen state is removed, the cream portion does not easily flow out,
The taste of the cream part is delicious. Further, the cream can be produced, for example, even for a small-scale manufacturer without requiring an excessive burden.

Claims (4)

[Claims] 1. A method for producing a starch-containing cream, which comprises foaming a raw material containing unswelled pregelatinized starch and a foaming oil-in-water emulsion. 2. The process according to claim 1, wherein the unswelled pregelatinized starch is used in a premixed state with other raw materials. 3. A starch-containing cream comprising 0.5% by weight or more of pregelatinized starch and having an apparent specific gravity of 0.7 or less. 4. A frozen dessert containing a starch-containing cream produced by the method of claim 1 as a filling.