JPWO2018123254A1 - Whipping cream improver - Google Patents

Abstract

It is a whipped cream improver, and the content of vegetable oil contained in the fat of the whipped cream is 10% by mass or more and 100% by mass or less, and the amylose content is 55% or more with respect to the whole fats and oils. It is the said improving agent which uses as an active ingredient 1 type, or 2 or more types of starch chosen from the amylose high content starch and the processed said amylose high content starch. Moreover, it is the whipped cream containing the said starch, and the cream for whipped cream.

Description

  The present invention relates to an improving agent for whipped cream.

  Whipped cream is widely used as a topping for Western confectionery such as cakes and puddings. Whipping cream consists of animal whipping cream using animal fats and creams derived from milk such as raw milk and milk, vegetable whipping cream using creams of vegetable oils and fats other than milk fat, and animal fats and plants. There is a compound type whipped cream using a cream of natural fats and oils.

  These conventional whipped creams do not have sufficient fat feeling or air bubble feeling when eaten, and are particularly noticeable when vegetable oil creams are used.

  Patent Document 1 (JP-A-8-154612) discloses that a whipped cream composition containing a specific protein, a specific emulsifier, a specific dietary fiber and / or a specific modified starch as an essential component has excellent shape retention. Is disclosed. According to the examples, pine fiber (digestible dextrin) is used as a specific dietary fiber, and corflo 67 (acetylated adipic acid cross-linked starch) is used as a specific modified starch.

  Moreover, in patent document 2 (Unexamined-Japanese-Patent No. 2004-337166), the whipped cream containing the predetermined starch decomposition product is disclosed. In Examples and Comparative Examples, starch degradation products having a dextrose equivalent (DE) of 9.8 to 30.0 are disclosed, and DE 20.7 and 14.5 (Example 11 and Comparative Example 5) are used as whipped creams. The thing using is disclosed. Further, it is disclosed that when DE14.5 is used, sufficient effects cannot be obtained in the mouth and texture.

JP-A-8-154612 JP 2004-337166 A

  On the other hand, Patent Document 1 does not disclose the effect of improving the feeling of fat and the feeling of bubbles of whipped cream.

  Accordingly, the present invention provides a whipped cream improver containing a specific starch as an active ingredient, which can improve the fat feeling and bubble feeling of the whipped cream without impairing the mouth melting of the whipped cream, the whipped cream containing the starch and the whipped Provide cream for cream.

  As a result of diligent research, the present inventors have found that one or more starches selected from amylose-rich starch having an amylose content of 55% or more and the processed starch having a high amylose content are added to fats and oils in whipped cream. It has been found that the whipped cream has a vegetable fat content of 10% by mass or more and 100% by mass or less, and has the effect of improving the fat feeling and improving the feeling of bubbles, thereby completing the present invention.

  According to the improving agent of this invention, a fat feeling and a bubble feeling can be improved by making it contain in specific whipping cream, without impairing the mouth melting of the said whipping cream.

  That is, according to this embodiment, it is a whipped cream improver, and the content of vegetable oil contained in the oil in the whipped cream is 10% by mass or more and 100% by mass or less with respect to the entire oil. The improving agent is provided with one or two or more kinds of starches selected from starch having a high amylose content of 55% or more and processed starch having a high content of amylose as an active ingredient.

  The processing is preferably one or two selected from acid treatment and gelatinization treatment.

  Moreover, according to this embodiment, the amylose content contains 55% or more amylose-rich starch and one or more starches selected from the processed amylose-rich starch, and is contained in fats and oils of whipped cream. There is provided a whipped cream having a vegetable oil content of 10% by mass or more and 100% by mass or less with respect to the entire fats and oils.

  It is preferable that content of the starch in the whipped cream is 0.1% by mass or more and 10% by mass or less.

  The starch content in the whipped cream is preferably 0.2 parts by mass or more and 15 parts by mass or less with respect to 100 parts by mass of the fats and oils in the whipped cream.

  Moreover, according to this embodiment, the food / beverage products containing the said whipped cream are provided.

  Moreover, according to this embodiment, it is a manufacturing method of whipped cream, Comprising: In the said cream whose content of the vegetable oil contained in the fats and oils of cream is 10 to 100 mass% with respect to the said whole fats and oils The above-mentioned production method is provided, which comprises a step of adding one or two or more types of starch selected from starch having a high amylose content of 55% or more and processed starch having a high content of amylose and stirring.

  It is preferable that the content of the starch in the whipped cream is 0.1 parts by mass or more and 10 parts by mass or less with respect to 100 parts by mass of the cream.

  The starch content in the whipped cream is preferably 0.2 parts by mass or more and 15 parts by mass or less with respect to 100 parts by mass of the fats and oils in the cream.

  It preferably includes a step of adding a sweetener to the cream. The step of adding a sweetener to the cream may be the same step as the step of adding starch to the cream and stirring, or may be a separate step.

  Moreover, according to this embodiment, the content of vegetable oil contained in the fats and oils of whipped cream is 10% by mass or more and 100% by mass or less based on the whole fats and oils, and the amylose content is 55%. There is provided a method for improving the whipping cream fat feeling, containing one or two or more kinds of starch selected from the above amylose-rich starch and the processed amylose-rich starch.

  Moreover, according to this embodiment, the content of vegetable oil contained in the fats and oils of whipped cream is 10% by mass or more and 100% by mass or less based on the whole fats and oils, and the amylose content is 55%. There is provided a method for improving the feeling of bubbles in whipped cream, comprising one or two or more kinds of starch selected from the above-mentioned starch containing a high content of amylose and the processed starch containing a high content of amylose.

  Moreover, according to this embodiment, the plant contained in the fats and oils of cream containing 1 type, or 2 or more types of starch chosen from the amylose high content starch whose amylose content is 55% or more, and the processed said amylose high content starch There is provided a cream for whipped cream, wherein the content of the functional oil / fat is 10% by mass or more and 100% by mass or less with respect to the whole oil / fat.

  The starch content in the cream is preferably 0.1% by mass or more and 10% by mass or less.

  It is preferable that content of the starch in the cream is 0.2 parts by mass or more and 15 parts by mass or less with respect to 100 parts by mass of the fats and oils in the cream.

  Note that any combination of these components or a conversion of the expression of the present invention between methods is also effective as an aspect of the present invention. For example, “starch that improves fat feeling of whipped cream”.

  The content of the vegetable oil contained in the oil of the whipped cream of this embodiment is 10% by mass or more and 100% by mass or less, preferably 30% by mass or more and 100% by mass or less, and more preferably 40% by mass or more and 100% by mass or less. More preferably, it is 45 mass% or more and 100 mass% or less. By setting the content of the predetermined vegetable oil and fat, the improvement of the feeling of fat and the feeling of bubbles becomes more remarkable, and the content of animal cream in the cream is 100% by mass (that is, the content of animal fat and oil is 100% by mass). ), A whipped cream having a feeling of fat and a feeling of bubbles can be obtained.

  The starch which is an active ingredient of the whipped cream improving agent of the present embodiment is one or two or more kinds of starch selected from amylose-rich starch having an amylose content of 55% or more and the processed amylose-rich starch. . Although content of the said starch contained in the improving agent of this embodiment will not be specifically limited if it is the quantity by which the effect of a fat feeling improvement and a bubble feeling improvement effect is exhibited, For example, 30 mass% with respect to the whole improving agent It is 100 mass% or less, Preferably it is 50 mass% or more and 100 mass% or less, More preferably, it is 80 mass% or more and 100 mass% or less.

  The origin of the amylose-rich starch having an amylose content of 55% or more is not limited to corn, potato, rice, wheat, sweet potato, tapioca, etc. From the viewpoint of easy availability, those derived from corn are preferred. Specifically, high amylose corn starch is preferable. High amylose corn starch is corn starch whose amylose content is increased by breeding. The amylose content of the amylose-rich starch is 55% or more, preferably 58% or more, more preferably 60% or more, and still more preferably from the viewpoint of sufficiently improving the feeling of bubbles and fat. 65% or more.

  The processed amylose-rich starch processed in this embodiment is obtained by processing amylose-rich starch having an amylose content of 55% or more, and the processing is not particularly limited, but preferably acid treatment and gelatinization treatment. It is 1 type or 2 types chosen from these, More preferably, it is acid treatment at the point of the hardness of a whipped cream.

The conditions for the acid treatment are not particularly limited. For example, the treatment can be performed as follows.
The amylose-rich starch and water are charged into a reactor. Alternatively, acid water in which an inorganic acid is dissolved in water and starch as a raw material are charged into the reactor. From the viewpoint of performing the acid treatment more stably, it is desirable that the total amount of starch during the reaction is in a state of being uniformly dispersed in the aqueous phase or in a slurry state. For that purpose, the density | concentration of the starch slurry in performing acid treatment is adjusted, for example so that it may be 10% or more and 50% or less, Preferably it is 20% or more and 40% or less. When the slurry concentration is too high, the slurry viscosity increases, and uniform stirring of the slurry may be difficult.

  Specific examples of the acid used for the acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, and they can be used regardless of the type and purity.

  In the acid treatment reaction, for example, the lower limit of the inorganic acid concentration during the acid treatment is preferably 0.05 normality (N) or more, more preferably 0.1 N or more, and 0.5 N or more from the viewpoint of reaction efficiency. Further preferred. The upper limit of the inorganic acid concentration is preferably 4N or less, more preferably 3N or less, from the viewpoint of suppressing excessive damage to starch granules. The lower limit of the reaction temperature is preferably 30 ° C. or higher, more preferably 35 ° C. or higher, and further preferably 35 ° C. or higher, from the viewpoint of reaction efficiency. The upper limit of the reaction temperature is preferably 70 ° C. or less, more preferably 65 ° C. or less, from the viewpoint of suppressing excessive damage to starch granules. From the viewpoint of reaction efficiency, the reaction time is preferably from 0.5 hours to 120 hours, more preferably from 1 hour to 72 hours, and even more preferably from 1 hour to 48 hours.

  The dextrose equivalent (DE) of the acid-treated starch having a high amylose content is, for example, 0.001 or more and 1 or less, preferably 0.01 or more and 1 or less, from the viewpoint of sufficiently increasing the hardness of the whipped cream. .

The gelatinization treatment is a treatment that substantially completely collapses the granular structure of starch by heating or alkali treatment.
The conditions for the gelatinization treatment are not particularly limited. For example, a starch suspension is prepared and heated to a gelatinization temperature or higher. After the heating, it may be dried and pulverized by an appropriate method. The drying method is not particularly limited, and for example, a drum drying method, an extruder method, a spray drying method, or the like can be used.

  Further, in the whipped cream of the present embodiment, the lower limit of the content of one or more starches selected from the amylose-rich starch having an amylose content of 55% or more and the processed amylose-rich starch is fat. From the viewpoint of improving the feeling of feeling and improving the feeling of bubbles, it is preferably at least 0.1% by mass, more preferably at least 0.2% by mass, even more preferably at least 0.5% by mass, even more preferably at least 0.7% by mass. The upper limit is preferably 10% by mass or less, more preferably 5% by mass or less, still more preferably 3% by mass or less, still more preferably 1.5% by mass or less, and particularly preferably 1% from the viewpoint of melting in the mouth. .2% by mass or less.

  In addition, from the same viewpoint, the starch is preferably contained in an amount of 0.2 parts by mass or more and 15 parts by mass or less, and 0.5 parts by mass or more and 10 parts by mass or less with respect to 100 parts by mass of the fats and oils in the whipped cream. More preferably, 1.8 parts by weight or more and 8 parts by weight are further included, 2 parts by weight or more and 8 parts by weight or less are further more preferably included, and 2 parts by weight or more and 3.5 parts by weight or less are included. Is particularly preferred.

  The whipped cream of this embodiment is obtained by stirring the cream and whipping it. The cream consists of animal creams using animal oils derived from milk such as raw milk and milk (animal raw creams, also called fresh creams) and vegetable creams using vegetable oils other than milk fats (plant whipped, Also called whip). There is also a compound type cream using animal oils and vegetable oils. In the cream used in this embodiment, the vegetable cream content in the cream is preferably 15% by mass or more and 100% by mass or less, more preferably 30% by mass or more and 100% by mass or less, based on the whole cream. More preferably, it is 40 mass% or more and 100 mass% or less, More preferably, it is 45 mass% or more and 100 mass% or less. By making the vegetable cream in the cream into a predetermined amount, the improvement of the fat feeling and the bubble feeling of the whipped cream becomes more remarkable, and the fat feeling and the bubble feeling are more than when the animal cream content in the cream is 100% by mass. It can be made whipped cream.

  In addition, the whipped cream of the present embodiment has one or more starches selected from the amylose-rich starch having an amylose content of 55% or more and the processed amylose-rich starch. In view of the above, it is preferable to contain 0.1 part by weight or more and 10 parts by weight or less, more preferably 0.1 part by weight or more and 8 parts by weight or less, and more preferably 0.2 part by weight or more and 5 parts by weight or less with respect to 100 parts by weight of the cream. More preferably, it is contained in an amount of not more than 0.6 parts by mass, particularly preferably not less than 0.6 parts by mass and not more than 5 parts by mass. Moreover, it is preferable to contain 0.2 mass part or more and 15 mass parts or less with respect to 100 mass parts of fats and oils in the said cream, It is more preferable to contain 0.5 mass part or more and 10 mass parts or less, 1.8 mass parts or more 8 parts by mass or less is further preferable, 2 parts by mass or more and 8 parts by mass or less are further included, and 2 parts by mass or more and 3.5 parts by mass or less are particularly preferable.

  The cream for whipped cream of the present embodiment is a starch and processed amylose-rich starch in which the content of vegetable oil contained in the oil in the cream is 10% by mass to 100% by mass and the amylose content is 55% or more. 1 type or 2 types or more starch chosen from the said amylose high content starch was contained. The content of vegetable oil contained in the oil in the cream is preferably 30% by mass or more and 100% by mass or less, and preferably 40% by mass or more and 100% by mass with respect to the whole oil or fat, from the viewpoint of improving the feeling of fat and improving the feeling of bubbles. The following is more preferable, and 45% by mass or more and 100% by mass or less is more preferable.

  By adding the starch to such a cream, the whipped cream cream of the present embodiment can be produced. From the viewpoint of improving the feeling of fat and improving the feeling of bubbles, the whipped cream contains the starch and the cream. It is preferable to include 0.1 parts by mass or more and 10 parts by mass or less, more preferably 0.1 parts by mass or more and 8 parts by mass or less, and more preferably 0.2 parts by mass or more and 5 parts by mass or less with respect to 100 parts by mass. More preferably, it is 0.6 to 5 parts by mass. From the same viewpoint, the whipped cream preferably contains 0.2 to 15 parts by mass, and 0.5 to 10 parts by mass with respect to 100 parts by mass of the fats and oils in the cream. More preferably 1.8 parts by mass or more and 8 parts by mass or less, still more preferably 2 parts by mass or more and 8 parts by mass or less, still more preferably 2 parts by mass or more and 3.5 parts by mass or less. It is particularly preferable.

  When producing the whipped cream of the present invention, the timing of adding one or more starches selected from the amylose-rich starch having an amylose content of 55% or more and the processed amylose-rich starch is not particularly limited. It is preferable to add to the cream before whipping, and then a sterilization step may be performed.

  In addition, the method of whipping when producing whipped cream is not particularly limited and may be performed manually, or whipped using a commercially available apparatus (for example, an industrial stirrer, whipper, household hand mixer, etc.). You may do.

  The whipped cream of this embodiment affects the effect of the present invention in addition to one or two or more kinds of starch selected from amylose-rich starch having an amylose content of 55% or more and the processed amylose-rich starch. As long as it does not reach, additives such as dairy products, sweeteners, emulsifiers, stabilizers, fragrances, preservatives, antioxidants, vitamins and minerals may be used as appropriate.

  Sweeteners include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomalto-oligosaccharide, reduced xylooligosaccharide, soybean oligosaccharide, etc.), trehalose, sugar alcohol (maltitol, Erythritol, sorbitol, xylitol, lactitol, etc.), aspartame, acesulfame potassium, advantame, sucralose, alitame, neotame, saccharin, stevia extract and the like.

  The content of the sweetener is not particularly limited, but is, for example, from 0.1% by mass to 30% by mass in the whipped cream, and preferably from 2% by mass to 20% by mass from the viewpoint of not giving the taste quality uncomfortable. It is as follows.

  Although the whipped cream of this embodiment can be eaten as it is, it can also be combined with other food and drink. Examples of such foods and drinks include cookies, biscuits, cakes, sponge cakes, castellas, pancakes, baked confectionery such as crepes, sugar confectionery such as pudding, chocolate and jelly, dumplings, Japanese confectionery, buns, roll cakes, cream puffs And the like, and breads such as parfaits, sandwiches, and confectionery breads, and beverages such as coffee and melon soda.

The present invention includes the following aspects.
1. A whipped cream improver,
The content of vegetable oil contained in the fat and oil of the whipped cream is 10% by mass or more and 100% by mass or less, and selected from amylose-rich starch having a amylose content of 55% or more and the processed starch having a high content of amylose. The said improving agent which uses 1 type, or 2 or more types of starch as an active ingredient.
2. The processing is one or two selected from acid treatment and gelatinization treatment. The said improving agent as described in above.
3. One or two or more kinds of starch selected from amylose-rich starch having an amylose content of 55% or more and processed amylose-rich starch, and the content of vegetable fats and oils contained in the whipped cream fat is 10%. Whipping cream that is not less than 100% and not more than 100% by mass.
4). 2. Content of the starch is 0.1% by mass or more and 10% by mass or less. Whipping cream according to.
5. 2. The starch is 0.2 parts by mass or more and 15 parts by mass or less with respect to 100 parts by mass of the fats and oils in the whipped cream. Or 4. Whipping cream according to.
6). 3. To 5. Food / beverage products containing the whipped cream as described in any one of.
7). A method for producing whipped cream,
The cream having a vegetable oil content of 10% by mass or more and 100% by mass or less in the fats and oils of the cream is selected from the amylose-rich starch having an amylose content of 55% or more and the processed amylose-rich starch The said manufacturing method including the process of adding the 1 type (s) or 2 or more types of starch, and stirring.
8). 6. The starch is 0.1 parts by mass or more and 10 parts by mass or less with respect to 100 parts by mass of the cream. The manufacturing method as described in.
9. 6. The starch is 0.2 parts by mass or more and 15 parts by mass or less with respect to 100 parts by mass of the fats and oils in the cream. Or 8. The manufacturing method as described in.
10. 6. Add sweetener to the cream. Thru 9. The manufacturing method as described in any one of these.
11. An amylose-rich starch having an amylose content of 55% or more and a processed starch having a high amylose content in the whipped cream having a vegetable fat / oil content in the whipped cream of 10 to 100% by mass The method of improving the fat feeling of whipped cream characterized by including the 1 type, or 2 or more types of starch chosen from.
12 An amylose-rich starch having an amylose content of 55% or more and a processed starch having a high amylose content in the whipped cream having a vegetable fat / oil content in the whipped cream of 10 to 100% by mass A method for improving the feeling of air bubbles in whipped cream, comprising one or more starches selected from the group consisting of:
13. One or two or more types of starch selected from the amylose-rich starch having an amylose content of 55% or more and the processed amylose-rich starch, and the content of vegetable oil contained in the fat of the cream is 10% by mass A whipped cream cream that is 100% by mass or less.
14 12. The starch content is 0.1% by mass or more and 10% by mass or less. The cream described in 1.
15. 12. The starch is 0.2 parts by mass or more and 15 parts by mass or less with respect to 100 parts by mass of the fats and oils in the cream. Or 14. The cream described in 1.

  Examples of the present invention are shown below, but the gist of the present invention is not limited thereto.

  The following products were used during the experiment.

(Additional ingredients such as starch)
High amylose corn starch A (HS-7 classVII, manufactured by J-Oil Mills, Inc., amylose content 70%)
High amylose corn starch B (HS-7 class V, manufactured by J-Oil Mills, Inc., amylose content 50%)
Gelatinized high amylose corn starch (Gercor AH-F, manufactured by J-Oil Mills Co., Ltd., amylose content of raw material 60%)
Acetylated adipic acid cross-linked starch (Gercol CT-2, manufactured by J-Oil Mills, Inc., amylose content 0%)
Pregelatinized octenyl succinic acid phosphate cross-linked starch (N Creamer F, manufactured by Ingledion Japan Co., Ltd., amylose content 30%)
Dextrin (Sandex # 180, manufactured by Sanwa Starch Co., Ltd., DE20)
Indigestible dextrin (Pine fiber, manufactured by Matsutani Chemical Co., Ltd.)
Rice starch (Micropearl F, manufactured by Joetsu Starch Co., Ltd., amylose content 24%)
Microcrystalline cellulose (Theolas DX-3, manufactured by Asahi Kasei Chemicals Corporation)
Potato starch (Gercol BP-200, manufactured by J-Oil Mills, Inc., amylose content 22%)

(cream)
Vegetable cream (trade name: Whip vegetable fat, vegetable oil 100% (41.6 g / 100 g), manufacturer: Snow Brand Megmilk Co., Ltd.)
Animal cream (trade name: Fresh Hokkaido cream, animal fats and oils 100% (44.3 g / 100 g), manufacturer: Snow Brand Megmilk Co., Ltd.)

(Preparation of acid-treated high amylose corn starch)
Using high amylose corn starch A, 320 g of a slurry to which water was added so that the dry weight of starch with respect to the weight of the slurry was 40% (dry starch weight / slurry weight) was prepared. Thereto was added 80 mL of a hydrochloric acid aqueous solution prepared to 6.67 N while being suspended, and the temperature was adjusted to 40 ° C. At this time, the normality of hydrochloric acid per reaction water including starch moisture was 1.96N. After adding the aqueous hydrochloric acid solution, the time when the temperature reached 40 ° C. was regarded as the start time. After reacting for 24 hours, the mixture was neutralized with 3% NaOH, washed with water, dehydrated, and dried to obtain acid-treated high amylose corn starch. The acid-treated high amylose corn starch obtained had a DE of 0.1. The acid normality means the acid normality per reaction water including starch moisture in the final reaction solution.

(Preparation Example 1)
(How to make whipped cream)
The cream was conditioned at 5 ° C. overnight, and the ingredients shown in Table 2 were added to the bowl of a desktop mixer (HOBART CORPRATION, MODEL N50). A whipper was connected, the stirring speed was set to 2nd, and stirring was performed in a room temperature room (about 26 ° C.) until a whipped state was obtained, thereby obtaining a whipped cream.

(Evaluation of whipped cream)
The obtained whipped cream was temperature-controlled at 5 ° C. for 3 hours, and then the whipped cream was melted in the mouth, smooth, fat, foamy, and hard. All evaluations were determined based on the criteria shown in Table 1 after discussions with three people. The results are shown in Table 2.
In addition, the fat feeling is the richness that is felt by slowly melting in the mouth, and the bubble feeling is the feeling that bubbles slowly feel in the mouth and bubbles that are felt by the tongue when it melts. That is.

From Example 2-1 to Example 2-4, the high amylose corn starch A having an amylose content of 70% and the acid-treated high amylose corn starch A (acid-treated high amylose corn starch) have no adverse effects on mouth melting and the like. However, the feeling of fat and the feeling of bubbles improved compared to the control. Moreover, compared with a control | contrast, by adding 1-3 mass parts (2.4-7.2 mass parts with respect to 100 mass parts of fats and oils in whipped cream) with respect to 100 mass parts of cream, a feeling of fat and a bubble feeling (Content in the whipped cream is 0.9 to 2.7% by mass). Furthermore, the acid-treated high amylose corn starch was more effective than the high amylose corn starch A in terms of the hardness of the whipped cream.
On the other hand, from Comparative Example 2-1 to Comparative Example 2-6, pregelatinized octenyl succinic acid phosphate cross-linked starch, dextrin, indigestible dextrin is difficult to dissolve in the mouth, and acetylated adipic acid cross-linked starch, rice starch, Microcrystalline cellulose did not have the effect of improving the feeling of fat and bubbles.

(Preparation Example 2)
A whipped cream was produced in the same manner as in Preparation Example 1 except for the formulation shown in Table 3, and evaluated. The results are shown in Table 3.

From Example 3-1 to Example 3-3, the acid-treated high amylose corn starch was added in an amount of 0.25 to 1 part by mass with respect to 100 parts by mass of cream (0.58 to 100 parts by mass of fats and oils in whipped cream). 2.32 parts by mass) By adding, it was possible to improve a feeling of fat and a feeling of bubbles as compared with the control (content in the whipped cream was 0.26 to 0.9% by mass).
On the other hand, from Comparative Example 3-1, potato starch having an amylose content of 22% could not improve the feeling of fat and the feeling of bubbles compared to the control.

(Preparation Example 3)
A whipped cream was prepared in the same manner as in Preparation Example 1 except for the formulation shown in Table 4, and evaluated. The results are shown in Table 4.

In Example 4-1, in which a gelatinized high amylose corn starch having an amylose content of the raw material of 60% was used as an additive component, the feeling of fat and the feeling of bubbles could be improved.
On the other hand, in Comparative Example 4-1, in which high amylose corn starch B having an amylose content of 50% was used as an additive component, the sense of fat and the feeling of bubbles could not be improved as compared with the control.

(Preparation Example 4)
A whipped cream was prepared by the same operation as in Preparation Example 1 except for the formulation shown in Table 5, and evaluated. The results are shown in Table 5.

In Example 5-1 or Example 5-2 in which the content of vegetable oil contained in the oil of cream is 100% by mass or 48% by mass, the feeling of fat and the feeling of bubbles are improved as compared to the control. I was able to. Moreover, when content of vegetable fats and oils was 100 mass%, the favorable effect was acquired also in the point of hardness. In particular, Examples 5-1 and 5-2, which have a low animal cream content, have a higher fat feeling than Control 3, which has an animal cream content of 100% by mass, and the examples improvers are added. It turned out that it can be set as a better whipped cream.
On the other hand, in Comparative Example 5-1, in which the content of vegetable oil contained in the oil of cream was 0% by mass, the effect of improving the feeling of bubbles could not be obtained.

(Production example of cream for whipped cream)
300 g of vegetable cream and 300 g of animal cream were mixed, and 6 g of acid-treated high amylose corn starch was blended with the obtained compound cream and mixed to produce a cream for whipped cream.

(Food and beverage production example 1)
The whipped cream obtained in Example 5-1 of Preparation Example 4 and Control 1 was topped with pudding (Example 6 and Comparative Example 6). In Example 6, the whipped cream melted slowly, and even when eaten with pudding, the richness and presence of the whipped cream were strongly felt. On the other hand, in Comparative Example 6, it was difficult to feel the thickness of the cream because the whipped cream melted faster than the pudding.

(Food and beverage production example 2)
A roll cake was prepared using the whipped cream obtained in Example 5-1 of Preparation Example 4 and Control 1 (Example 7 and Comparative Example 7). In Example 7, the whipped cream had moderate hardness and was easy to hold. On the other hand, in Comparative Example 7, the whipped cream was soft and difficult to hold.
Moreover, when it ate after storing overnight at 4 degreeC, since the whipped cream melt | dissolves slowly, Example 7 was a roll cake in which the strong feeling of a whipped cream was felt strongly and the sense of unity with a sponge was felt. On the other hand, in Comparative Example 7, the whipped cream melted faster than the roll cake sponge, and only the sponge remained in the mouth when chewing.

  This application claims the priority on the basis of Japanese application Japanese Patent Application No. 2006-252399 for which it applied on December 27, 2016, and takes in those the indications of all here.

Claims (15)

A whipped cream improver,
High amylose-containing starch in which the content of vegetable fat and oil contained in the fat and oil of the whipped cream is 10% by mass to 100% by mass and the amylose content is 55% or more with respect to the whole fat and oil, and the processed amylose The said improving agent which uses as an active ingredient the 1 type, or 2 or more types of starch chosen from highly contained starch.   The said improving agent of Claim 1 whose said process is 1 type, or 2 types chosen from an acid treatment and gelatinization process.   One or more starches selected from amylose-rich starch having an amylose content of 55% or more and processed amylose-rich starch, and the content of vegetable fats and oils contained in fats and oils of whipped cream is the fats and oils Whipping cream that is 10% by mass or more and 100% by mass or less with respect to the whole.   The whipped cream according to claim 3, wherein a content of the starch in the whipped cream is 0.1 mass% or more and 10 mass% or less.   The whipped cream according to claim 3 or 4, wherein a content of the starch in the whipped cream is 0.2 parts by mass or more and 15 parts by mass or less with respect to 100 parts by mass of the fats and oils in the whipped cream.   Food-drinks containing the whipped cream as described in any one of Claims 3 thru | or 5. A method for producing whipped cream,
The amylose-rich starch having a amylose content of 55% or more and the processed said cream, wherein the content of the vegetable oil / fat contained in the cream fat is 10% by mass or more and 100% by mass or less with respect to the whole fats and oils The said manufacturing method including the process of adding the 1 type, or 2 or more types of starch chosen from amylose high content starch, and stirring.   The manufacturing method of Claim 7 whose content of the said starch in the said whipped cream is 0.1 mass part or more and 10 mass parts or less with respect to 100 mass parts of said creams.   The manufacturing method of Claim 7 or 8 whose content of the said starch in the said whipped cream is 0.2 mass part or more and 15 mass parts or less with respect to 100 mass parts of fats and oils in the said cream.   The manufacturing method as described in any one of Claims 7 thru | or 9 including the process of adding a sweetener to the said cream.   Starch and processed amylose-rich starch having an amylose content of 55% or more in the whipped cream, wherein the content of vegetable fats and oils contained in the fats and oils of whipped cream is 10% by mass or more and 100% by mass or less with respect to the whole fats and oils The method of improving the fat feeling of a whipped cream which contains the 1 type, or 2 or more types of starch chosen from the said high amylose content starch.   Starch and processed amylose-rich starch having an amylose content of 55% or more in the whipped cream, wherein the content of vegetable fats and oils contained in the fats and oils of whipped cream is 10% by mass or more and 100% by mass or less with respect to the whole fats and oils The method of improving the bubble feeling of whipped cream which contains 1 type, or 2 or more types of starch chosen from the said starch with high amylose content.   One or two or more types of starch selected from amylose-rich starch having an amylose content of 55% or more and processed amylose-rich starch, and the content of vegetable fats and oils contained in the fats and oils of cream is the whole fats and oils The cream for whipped cream which is 10 mass% or more and 100 mass% or less with respect to the.   The cream of Claim 13 whose content of the said starch in the said cream is 0.1 to 10 mass%.   The cream according to claim 13 or 14, wherein a content of the starch in the cream is 0.2 parts by mass or more and 15 parts by mass or less with respect to 100 parts by mass of the fats and oils in the cream.