JPWO2020004052A1 - Whipped cream - Google Patents

Abstract

The following component (A) contains starch having an amylose content of 45% by mass or more and a cold water swelling degree of 3.5 or more and 15 or less, and component (B) a gelling agent, and the component (A) in the whipped cream. The content of the component (B) in the whipped cream is 0.05% by mass or more and 5% by mass or less with respect to the whole whipped cream, and the content of the component (B) in the whipped cream is 0.05% by mass or more and 2 by mass with respect to the whole whipped cream. Whipped cream is provided that is no more than 8.8% by weight.

Description

The present invention relates to whipped cream.

Whipped cream is widely used as a topping for Western confectionery such as cakes and puddings. The whipped cream includes animal whipped cream using milk-derived animal fat cream such as raw milk and milk, vegetable whipped cream using vegetable fat cream other than milk fat, and animal fat and oil. There is a compound type whipped cream that uses cream of vegetable fats and oils.

In recent years, due to the diversification of eating habits and heightened health consciousness, there is a tendency to reduce the oil content of whipped cream for a refreshing mouthfeel and low calorie content. Normally, whipped cream contains about 40 to 50% of oil, and if the oil content is not about 35% or more of the whole, it takes a long time to whip, and even if it can be whipped, it is too soft and unsatisfactory. It becomes a cream with a texture.

Further, these whipped creams having a fat content of less than 35% have a problem that a so-called "sagging" phenomenon occurs during storage, and therefore, for example, the shape of the decoration of the whipped cream cannot be maintained. In addition, there is also a problem that "water separation" occurs in which the water is separated with the passage of time, and the water is transferred to the sponge portion of the cake, the pudding, etc., and the taste is deteriorated.

In this regard, there are techniques described in Patent Documents 1 to 3 as techniques for improving the shape retention of whipped cream and preventing water separation.
Patent Document 1 (Japanese Unexamined Patent Publication No. 2005-278482) describes a dried konjac processed product prepared by combining konjac flour, sugar and starch, and a stabilizer for whipped cream containing gelatin. According to the same document, by using whipped cream as a stabilizer, a dried konjac processed product prepared by combining konjac flour, sugar and starch, and gelatin, water separation after refrigeration storage or freezing and thawing can be achieved. It is said that a whipped cream can be produced that is significantly suppressed, prevents sagging, and has good shape retention when decorated.

Patent Document 2 (Japanese Unexamined Patent Publication No. 7-23711) describes a technique relating to a low oil content cream containing a specific fat, casein and thickening polysaccharide and having an oil content of 40% or less. Despite the low oil content, the low-oil cream has excellent whipped physical properties, can obtain an appropriate overrun, and has good flowering properties, shape retention, emulsion stability, etc., and has a flavor. It is said that it melts in the mouth very well.

Further, in Patent Document 3 (Japanese Unexamined Patent Publication No. 2011-152082), the whipped cream is configured to contain a specific antioxidant effect substance, a specific amount of gelatin and fats and oils, so that the raw material solution containing the fats and oils is whipped. After that, by adding a solution in which a specific antioxidant effect substance and gelatin are dissolved, not only the effect of preventing flavor deterioration due to oxidation of whipped cream can be further improved, but also a high overrun can be ensured. In addition, cracks and water separation are suppressed, the structure becomes uniform, and shape retention can be maintained.

Japanese Unexamined Patent Publication No. 2005-278482 Japanese Unexamined Patent Publication No. 7-23711 Japanese Unexamined Patent Publication No. 2011-152082

However, as a result of examination by the present inventors, the techniques described in the above-mentioned Patent Documents 1 to 3 have been improved in that a whipped cream having excellent shape retention, melting in the mouth, air bubble feeling, water separation and smooth appearance can be obtained. There was room.

According to the present invention
The following components (A) and (B):
A whipped cream containing (A) starch having an amylose content of 45% by mass or more and a cold water swelling degree of 3.5 or more and 15 or less, and (B) a gelling agent.
The content of the component (A) in the whipped cream is 0.05% by mass or more and 5% by mass or less with respect to the entire whipped cream.
A whipped cream is provided in which the content of the component (B) in the whipped cream is 0.05% by mass or more and 2.8% by mass or less with respect to the entire whipped cream.

It is preferable that the origin of the component (A) is corn.

The fat content in the whipped cream is preferably 15% by mass or more and 42% by mass or less with respect to the entire whipped cream.

The content of the component (A) with respect to the content of the component (B) in the whipped cream is preferably 0.08 or more and 20 or less in terms of mass ratio.

The component (B) is preferably one or more selected from the group consisting of gelatin, agar, welan gum, xanthan gum, locust bean gum and succinoglycan.

The jelly strength (g) of the gelatin defined by JIS K-6503 is preferably 80 or more and 400 or less.

Further, according to the present invention, a food containing the whipped cream according to the present invention is provided.

According to the present invention
The following components (A) and (B):
A cream for whipped cream containing (A) starch having an amylose content of 45% by mass or more and a cold water swelling degree of 3.5 or more and 15 or less, and (B) a gelling agent.
The content of the component (A) in the whipped cream cream is 0.05% by mass or more and 5% by mass or less with respect to the entire whipped cream cream, and the component (B) in the whipped cream cream. ) Is 0.05% by mass or more and 2.8% by mass or less based on the whole cream for whipped cream.

According to the present invention
The following components (A) and (B):
(A) Starch having an amylose content of 45% by mass or more and a cold water swelling degree of 3.5 or more and 15 or less.
(B) Gelling agent,
including,
A composition for whipped cream is provided.

In the composition, the content of the component (A) with respect to the content of the component (B) is preferably 0.08 or more and 20 or less in terms of mass ratio.

The total content of the component (A) and the content of the component (B) with respect to the entire composition is preferably 80% by mass or more and 100% by mass or less.

According to the present invention
The following components (A) and (B):
(A) Starch having an amylose content of 45% by mass or more and a cold water swelling degree of 3.5 or more and 15 or less.
(B) Gelling agent,
To obtain a whipped cream cream, and a step (2) of stirring the whipped cream cream obtained in the above step (1) to obtain a whipped cream. It ’s a manufacturing method,
The amount of the component (A) added in the step (1) is 0.05% by mass or more and 5% by mass or less with respect to the whole whipped cream, and the amount of the component (B) added is the whole whipped cream. The production method is provided, which is 0.05% by mass or more and 2.8% by mass or less.

Further, it is preferable that the step (1) includes the following steps.
(Step 1-1) A step of dissolving the component (B) in a liquid component to obtain a solution (Step 1-2) A step of mixing the solution with the cream.

Further, according to the present invention.
A method to improve the melting of whipped cream containing a gelling agent.
The method is provided in which starch having an amylose content of 45% by mass or more and a cold water swelling degree of 3.5 or more and 15 or less is contained in the whipped cream.

It should be noted that any combination of these configurations and the conversion of the expression of the present invention between methods, devices and the like are also effective as aspects of the present invention.
For example, according to the present invention, the whipped cream obtained by the production method in the present invention and the food using the whipped cream are provided.

According to the present invention, it is possible to obtain a whipped cream having excellent shape retention, melting in the mouth, a feeling of air bubbles, water separation and a smooth appearance.

The above-mentioned objectives and other objectives, features and advantages will be further clarified by the preferred embodiments described below and the accompanying drawings below.

It is a figure explaining the manufacturing procedure of the whipped cream in an Example. It is a figure explaining the manufacturing procedure of the whipped cream in an Example. It is a figure explaining the manufacturing procedure of the whipped cream in an Example. It is a figure explaining the manufacturing procedure of the whipped cream in an Example.

Hereinafter, embodiments of the present invention will be described with reference to specific examples. Each component can be used alone or in combination of two or more.

(Whipped cream)
In this embodiment, the whipped cream is obtained by stirring the cream and whipping it. In addition, the whipped cream in this embodiment contains the following ingredients (A) and (B).
(A) Starch (B) gelling agent having an amylose content of 45% by mass or more and a cold water swelling degree of 3.5 or more and 15 or less And the content of the component (A) in the whipped cream is the entire whipped cream. The content of the component (B) in the whipped cream is 0.05% by mass or more and 2.8% by mass or less with respect to the whole whipped cream.
Hereinafter, the ingredients (A) and (B) and the cream will be described.

(Ingredient (A))
The component (A) is a starch having an amylose content and a cold water swelling degree in specific ranges.
The amylose content of the component (A) is 45% by mass or more, preferably 48% by mass or more, from the viewpoint of sufficiently improving the air bubble feeling and melting in the mouth of the whipped cream.
Further, the upper limit of the amylose content of the component (A) is not limited and is 100% by mass or less, but from the viewpoint of improving the melting in the mouth, it is preferably 75% by mass or less, more preferably 70% by mass or less, still more preferably. It is 65% by mass or less, more preferably 60% by mass or less, and particularly preferably 55% by mass or less.

The origin of starch having an amylose content of 45% by mass or more may be corn, potato, rice, wheat, sweet potato, tapioca, etc., but corn is preferable from the viewpoint of easy availability. Specific examples of corn-derived starch include high amylose cornstarch. High amylose cornstarch is a cornstarch derived from corn whose amylose content has been increased by breeding.

The degree of cold water swelling of the component (A) is 3.5 or more, preferably 3.8 or more, more preferably 4.5 or more, still more preferably 4.5 or more, from the viewpoint of improving the air bubble feeling and melting in the mouth of the whipped cream. Is 5.0 or higher.
Further, from the viewpoint of improving the appearance preference and shape retention of the whipped cream, the cold water swelling degree of the component (A) is 15 or less, preferably 12 or less, more preferably 10 or less, still more preferably 8 or less. Is.
Specific examples of the component (A) showing the degree of swelling in cold water include pregelatinized starch obtained by pregelatinizing unprocessed starch. Further, the component (A) is preferably pregelatinized high amylose cornstarch from the viewpoint of obtaining a whipped cream having excellent shape retention and melting in the mouth and having a smooth appearance.

Here, examples of the pregelatinization treatment method include a jet cooker treatment, a drum dryer treatment, an extruder treatment, and the like.
Further, as an index of the degree of pregelatinization of pregelatinized starch, the above-mentioned degree of swelling of cold water can be used. The method for measuring the degree of swelling of cold water will be described later in the section of Examples.

The content of the component (A) in the whipped cream is 0.05% by mass or more with respect to the entire whipped cream from the viewpoint of improving the shape retention, air bubble feeling and melting in the mouth and suppressing water separation. Yes, preferably 0.1% by mass or more, more preferably 0.3% by mass or more, still more preferably 0.5% by mass or more, still more preferably 1% by mass or more, and particularly preferably 1.5% by mass or more. is there.
Further, from the viewpoint of obtaining a preferable appearance, the content of the component (A) in the whipped cream is 5% by mass or less, preferably 4% by mass or less, more preferably 3% by mass or less, based on the whole whipped cream. More preferably, it is 2% by mass or less.

(Component (B))
The component (B) is a gelling agent. As gelling agents, polypeptides such as gelatin; agar, pectin, caraginan, xanthan gum, locust bean gum, gellan gum, tamarind seed polysaccharide, tara gum, guar gum, alginic acid, sodium alginate, purulan, soybean polysaccharide, tragant gum, karaya gum, Examples include polysaccharides such as Arabic gum, curdran, lambzan gum, welan gum, psyllium seed gum, macrohomopsis gum, succinoglycan, etc., preferably a group consisting of gelatin, agar, welan gum, xanthan gum, locust bean gum and succinoglycan. One or more selected from, more preferably one or more selected from the group consisting of gelatin and agar, and even more preferably gelatin.
Gelatin is a hydrolyzate of collagen. Examples of the origin of gelatin include parts such as skins and bones of livestock such as pigs and cows; parts such as skins and bones of poultry such as chickens; parts such as fish scales and skins. Further, as the classification according to the treatment method before hydrolysis of collagen, acid-treated gelatin and alkali-treated gelatin can be mentioned, and any of these may be used.

When the component (B) contains gelatin, the jelly strength of gelatin measured by JIS K-6503 is preferably 80 g or more, more preferably 100 g or more, and further, from the viewpoint of improving the shape retention of whipped cream. It is preferably 120 g or more, and even more preferably 140 g or more.
From the viewpoint of improving the melting of the whipped cream in the mouth and the smoothness of the appearance, the jelly strength of gelatin is preferably 400 g or less, more preferably 350 g or less, still more preferably 280 g or less, and particularly preferably 250 g or less. is there.

The content of the component (B) in the whipped cream is 0.05% by mass or more, preferably 0.% by mass, based on the whole whipped cream, from the viewpoint of enhancing the smoothness of the appearance of the whipped cream and suppressing water separation. It is 10% by mass or more, more preferably 0.15% by mass or more, still more preferably 0.3% by mass or more, still more preferably 0.4% by mass or more.
Further, from the viewpoint of improving the air bubble feeling and melting in the mouth of the whipped cream, the content of the component (B) in the whipped cream is 2.8% by mass or less, preferably 2.5% by mass, based on the whole whipped cream. Below, it is more preferably 2.0% by mass or less, further preferably 1.5% by mass or less, still more preferably 1.2% by mass or less, and particularly preferably 1.0% by mass or less.

The mass ratio of the content of the component (A) to the content of the component (B) in the whipped cream, that is, the mass ratio ((A) / (B)) is preferably from the viewpoint of improving the air bubble feeling of the whipped cream. It is 0.08 or more, more preferably 0.15 or more, still more preferably 0.30 or more, still more preferably 0.4 or more, particularly preferably 1.0 or more, and particularly preferably 1.5 or more. is there.
Further, from the viewpoint of making the appearance preferable, the mass ratio ((A) / (B)) is preferably 20 or less, more preferably 10 or less, still more preferably 6 or less, still more preferably 4 or less. , Especially preferably 3 or less.

(cream)
Next, the cream used as the base of the whipped cream will be described.
Specific examples of creams include animal creams using animal fats derived from milk such as raw milk and milk (also referred to as animal fresh creams and fresh creams) and vegetable creams using vegetable fats other than milk fats. (Also called vegetable whip or whip). There is also a compound type cream using animal fat and vegetable fat. Any of these may be used in this embodiment.

The oil and fat content in the whipped cream is preferably 15% by mass or more, more preferably 20% by mass or more, based on the whole whipped cream, from the viewpoint of improving the shape retention of the whipped cream.
From the viewpoint of refreshing taste, the fat content in the whipped cream is preferably 42% by mass or less, more preferably 30% by mass or less, and further preferably 25% by mass or less with respect to the whole whipped cream.

Further, the whipped cream may contain ingredients other than the above-mentioned ingredients (A) and (B). Examples of the components other than the components (A) and (B) include dairy products such as non-fat milk, sweeteners, emulsifiers, stabilizers, flavors, preservatives, antioxidants, vitamins, minerals and the like.
Of these, as sweeteners, sugar, fructose, glucose, saccharin, reduced saccharin, honey, isomerized sugar, converted sugar, oligosaccharide (isomaltooligosaccharide, reduced xyloligosaccharide, soybean oligosaccharide, etc.), trehalose, sugar alcohol ( Martitol, erythritol, sorbitol, xylitol, lactitol, etc.), aspartame, acesulfam potassium, advantage, sclarose, ariteme, neotheme, saccharin, stevia extract and the like.
The content of the sweetener in the whipped cream is, for example, 0.1% by mass or more, preferably 2% by mass or more, and for example, 30 with respect to the whole whipped cream from the viewpoint of not giving a sense of discomfort to the taste quality. It is 0% by mass or less, preferably 20% by mass or less.

Next, a method for producing whipped cream will be described.
The method for producing whipped cream includes, for example, the following steps.
Step (1): A step of adding the ingredients (A) and (B) to the cream to obtain a cream for whipped cream.
Step (2): A step of stirring the cream for whipped cream obtained in step (1) to obtain whipped cream.
The amount of the component (A) added in the step (1) is 0.05% by mass or more and 5% by mass or less with respect to the entire whipped cream, and the amount of the component (B) added to the entire whipped cream. It is 0.05% by mass or more and 2.8% by mass or less.

The step (1) preferably includes the following steps from the viewpoint of smoothing the appearance.
Step (1-1): A step of adding the component (B) to the liquid component to obtain a solution.
Step (1-2): A step of mixing the solution with the cream.
Here, in the step of obtaining the solution in the step (1-1), the liquid component may be heated depending on the type of the component (B). When the liquid component is heated, it is preferable to cool the solution to about 20 ° C. before the step (1-2).
Ingredient (A) may be added together with ingredient (B) in step (1-1), may be added in advance to the cream in step (1-2), or may be added after step (1-2). Good.
Here, examples of the liquid component in the step (1-1) include cream, milk, low-fat milk, non-fat milk, water, liquid sugar, soymilk, etc., preferably a liquid having a fat content of 5% by mass or less. is there.
Moreover, it is preferable that the cream in the step (1-2) is a whipped cream.

When the component (B) is added in the step (1-1), the component (B) may be added to water in advance to dissolve it, and then mixed with a liquid component other than water to obtain a dissolved solution. Further, the component (B) may be added to water in advance, heated, and then mixed with a liquid component other than water. When the component (B) contains agar, it is preferable to add the agar to water in advance, heat it, and then mix it with a liquid component other than water.

Further, in the step (1), the components (A) and (B) may be added all at once. In the case of batch addition, a step of preparing a composition for whipped cream containing the above-mentioned components (A) and (B) and a step of adding such a composition to the cream may be included.
When the component (A) is added in the step (1-1), it may be added to the liquid component as the above composition.

The composition for whipped cream and the cream for whipped cream will be described later.

The whipped cream obtained in the present embodiment can be eaten as it is, or can be combined with other foods and drinks. Examples of such foods and drinks include Western confectionery such as cookies, biscuits, cakes, sponge cakes, castella, pancakes, crepes, puddings, chocolates, jellies, roll cakes, cream puffs; Japanese confectioneries such as Daifuku and Dorayaki; , Breads such as sweet bread; beverages such as coffee and melon soda.
In addition, the food in this embodiment contains the whipped cream obtained in this embodiment.

(Composition for whipped cream)
In the present embodiment, the composition for whipped cream contains the above-mentioned components (A) and (B). Specific examples of the components (A) and (B) are as described above for whipped cream.
The mass ratio ((A) / (B)) in the composition for whipped cream is preferably in the range described above for whipped cream.

In the composition for whipped cream, the total content of the component (A) and the component (B) is a whipped cream from the viewpoint of sufficiently exerting the effects of improving shape retention, improving melting in the mouth and obtaining a smooth appearance. It is preferably 80% by mass or more, more preferably 90% by mass or more, still more preferably 95% by mass or more, still more preferably 100% by mass, based on the entire composition. From the same viewpoint, the total content of the component (A) and the content of the component (B) in the whipped cream composition may be, for example, 20% by mass or more with respect to the entire whipped cream composition.
The total content of the component (A) and the content of the component (B) is 100% by mass or less with respect to the entire composition for whipped cream.

(Cream for whipped cream)
In the present embodiment, the cream for whipped cream contains the ingredients (A) and (B), and the content of the ingredient (A) is 0.05% by mass or more and 5% by mass or less with respect to the entire cream for whipped cream. Yes, the content of the component (B) is 0.05% by mass or more and 2.8% by mass or less with respect to the entire cream for whipped cream.
Specific examples of the ingredients (A) and (B) and the cream are as described above for whipped cream.
The content and mass ratio ((A) / (B)) of each component in the cream for whipped cream are preferably in the above-mentioned range for whipped cream.

In the present embodiment, the whipped cream contains the components (A) and (B) in specific amounts, so that the whipped cream is excellent in shape retention, melting in the mouth, air bubble feeling, water separation and smooth appearance. These effects can also be obtained after storage of 1 or 2 of the resulting whipped cream selected from the group consisting of refrigeration and freezing. Here, refrigeration is, for example, more than 0 ° C. and 10 ° C. or lower, preferably more than 0 ° C. and 8 ° C. or lower. Further, freezing is, for example, −50 ° C. or higher and 0 ° C. or lower, preferably −35 ° C. or higher and −5 ° C. or lower. Further, according to the present embodiment, for example, even in the case of a low-fat cream having a fat content of preferably 42% by mass or less, more preferably 30% by mass or less, and further preferably 25% by mass or less, the appearance is preferable. It is possible to obtain a whipped cream which is excellent in shape retention, air bubble feeling, and melts in the mouth, and also suppresses water separation.
Further, in the present embodiment, a method for improving the melting of whipped cream containing a gelling agent is, for example, starch having an amylose content of 45% by mass or more and a cold water swelling degree of 3.5 or more and 15 or less. Includes inclusion in whipped cream.

Examples of the present invention will be shown below, but the gist of the present invention is not limited thereto.
First, the raw materials used in the following examples are shown.
(starch)
Pregelatinized high amylose cornstarch 1: Gelcol AHF, manufactured by J-Oil Mills Co., Ltd., amylose content 50%, cold water swelling degree 6.5
Pregelatinized high amylose cornstarch 2: The one obtained in Production Example 1, amylose content 70% by mass, cold water swelling degree 4.9
Pregelatinized phosphoric acid cross-linked potato starch: Bake-up B-α, manufactured by J-Oil Mills Co., Ltd., amylose content 21% by mass, cold water swelling degree 23
High amylose cornstarch: HS-7, manufactured by J-Oil Mills Co., Ltd., amylose content 70% by mass, cold water swelling degree 2.9
Other starches: Amylofiber SH, manufactured by J-Oil Mills Co., Ltd., cold water swelling degree 3.0
(Gel agent)
(gelatin)
Gelatin 1: Jelly Ace C-160 (manufactured by Yasu Chemical Industry Co., Ltd., jelly strength 150 g)
Gelatin 2: Jelly Ace P-240 (manufactured by Yasu Chemical Industry Co., Ltd., jelly strength 230 g)
Gelatin 3: Jelly Ace C-300 (manufactured by Yasu Chemical Industry Co., Ltd., jelly strength 275 g)
(Polysaccharide)
Agar: Kantenpapa Kanten Cook (manufactured by Ina Food Industry Co., Ltd.)
Sukushino Glycan: Sakushino Glycan J (manufactured by DSP Gokyo Food & Chemical Co., Ltd.)
Welan Gum: Bistop W (manufactured by Saneigen FFI Co., Ltd.)
Xanthan gum: Xanthan gum FJ (manufactured by Maruzen Chemicals Co., Ltd.)
Locust Bean Gum: GRINDSTED LBG 860 (manufactured by Sansho Co., Ltd.)
(Cream, non-fat milk)
Milk fat 47% fresh cream: Special Hokkaido pure fresh cream 47, manufactured by Takanashi Milk Products Co., Ltd., milk fat 47% by mass
Milk fat 35% fresh cream: Special Hokkaido pure fresh cream 35, manufactured by Takanashi Milk Products Co., Ltd., milk fat 35% by mass
Vegetable cream: whipped vegetable fat, manufactured by Snow Brand Megmilk Co., Ltd., milk fat 0% by mass, vegetable fat 40% by mass
Non-fat milk: Delicious non-fat milk, manufactured by Takanashi Milk Products Co., Ltd., milk fat 0.1% by mass

In addition, the method for producing the raw material and the method for evaluating the characteristics are shown below.
(Production Example 1) Production of pregelatinized high amylose cornstarch 2 50 parts by mass of starch (high amylose cornstarch HS-7, water content 14%) is mixed with 200 parts by mass of water while stirring, and the dry matter equivalent mass concentration is 17.2%. Slurry is prepared, and the slurry is gelatinized with an onlator (outlet temperature around 110 ° C.) while stirring. Immediately, this slurry is spread thinly on a drum dryer by a conventional method, heated at 150 ° C., dried, and then crushed. To obtain pregelatinized high amylose cornstarch 2.

(Measuring method of cold water swelling degree)
The degree of cold water swelling was measured by the method described in "Starch / Related Sugar Experimental Method", pp. 279-280, 1986, at the Society Publishing Center. Specifically, it was measured by the following method.
(1) The sample was heated and dried at 125 ° C. using a moisture meter (Kensei Kogyo Co., Ltd., electromagnetic moisture meter: model number MX50) to measure the moisture content, and the amount of dried substance was calculated from the obtained moisture value.
(2) 1 g of the sample was precisely weighed in terms of the amount of dry substance, placed in a centrifuge tube, impregnated with 1 mL of methyl alcohol, and distilled water at 25 ° C. was added while stirring with a glass rod to make exactly 50 mL. It was shaken occasionally and left at 25 ° C. for 20 minutes. Centrifuge at 25 ° C. for 30 minutes at 4000 rpm (2860 x g) with a centrifuge (Hitachi Koki Co., Ltd., Hitachi desktop centrifuge CT6E type; rotor: T4SS type swing rotor; adapter: 50TC x 2S adapter). The supernatant was tilted and placed in a weighing bottle. The supernatant in the weighing bottle was evaporated to dryness, dried under reduced pressure at 110 ° C. for 3 hours, and weighed to determine the dry mass of the supernatant. Further, the mass of the precipitated portion was calculated, the solubility was calculated by the following formula, and then the cold water swelling degree was calculated.
Solubility (S) db% = dry supernatant mass (mg) / 1000 × 100
Cold water swelling degree = mass of precipitated part (mg) / (1000 × (100-S) / 100)

(Measuring method of jelly strength)
Jelly strength was measured according to JIS K-6503.

(Examples 1-1 to 1-4, 2-1 and 3-1 to 3-9, 4-1 to 4-4, Comparative Examples 1-1 to 1-3, 2-1 and 2-2)
The whipped creams having the formulations shown in Tables 1 to 4 were produced and evaluated by the following methods. The evaluation results are shown in each table.
Here, Examples 1-2 shown in Table 1 are also shown in Tables 2 and 4.

(Manufacturing of whipped cream)
1 to 4 are diagrams illustrating a procedure for producing whipped cream in each example.
In the procedure shown in FIG. 1, white sugar and starch were added to fresh cream or vegetable cream and whipped at medium speed of a mixer to obtain whipped cream standing for 8 minutes. On the other hand, non-fat milk was heated to about 50 ° C., and gelatin or a polysaccharide as a gelling agent was added. After the gelling agent was dissolved, it was rapidly cooled to about 20 ° C. This was added to the above-mentioned whipped cream containing white sugar and starch, and further whipped at medium speed of a mixer to obtain whipped cream.
Here, the whipped cream that stands for 8 minutes is a whipped cream that has a soft horn when scooped with a whisk and then bends a little and faces downward.

In addition, in the procedure shown in FIG. 2, white sugar and starch were added to fresh cream or vegetable cream. On the other hand, non-fat milk was heated to about 50 ° C., and gelatin was added as a component (B). After the gelatin was dissolved, it was rapidly cooled to about 20 ° C. This was added to the above cream containing white sugar and starch to obtain a cream for whipped cream. The obtained cream for whipped cream was whipped at medium speed of a mixer to obtain whipped cream.

When the component (B) was agar, whipped cream was produced by the procedure shown in FIG. First, white sugar and starch were added to fresh cream or vegetable cream and whipped at medium speed of a mixer to obtain whipped cream standing for 8 minutes. On the other hand, agar was added to water and heated until it boiled to dissolve the agar. After the agar was melted, it was mixed with skim milk heated to about 50 ° C. and rapidly cooled to about 20 ° C. This was added to the above-mentioned whipped cream containing white sugar and starch, and further whipped at medium speed of a mixer to obtain whipped cream.

In addition, FIG. 4 relates to another manufacturing procedure of whipped cream. In the procedure shown in FIG. 4, the starch of the component (A) and the gelatin of the component (B) were mixed in advance to prepare a composition for whipped cream. Next, white sugar was added to the cream and whipped at medium speed of a mixer to obtain whipped cream standing for 8 minutes. On the other hand, the non-fat milk was heated to about 50 ° C., and the above composition for whipped cream was added. After the composition for whipped cream was dissolved, it was rapidly cooled to about 20 ° C. This was added to the above-mentioned whipped cream containing white sugar, and further whipped at medium speed of a mixer to obtain whipped cream.

For each example other than Examples 1-3, 1-4 and Example 3-7, whipped cream was produced by the procedure shown in FIG. For Example 1-3, the whipped cream was produced according to the procedure shown in FIG. 2, for Example 1-4 according to the procedure shown in FIG. 4, and for Example 3-7 according to the procedure shown in FIG. ..

(Evaluation of whipped cream)
The whipped cream obtained in each example was evaluated at the following timings of D0 and D1.
D0: After obtaining the whipped cream, cool it in the refrigerator (4 ° C) for 1 hour, then lightly stir it to make it uniform. D1: Further cool the bowl of D0 in the refrigerator (4 ° C) overnight, and then lightly. Evaluate what has been stirred and made uniform

(Evaluation method)
The appearance, shape retention, air bubble feeling, melting in the mouth, and water separation / tactile sensation of the whipped cream obtained in each example were evaluated. The appearance, shape retention, water separation / tactile sensation were evaluated by one worker, and the air bubble sensation and mouthfeel were evaluated by the consensus of two specialized panelists. The evaluation criteria for each item are shown below. For each item, those with an evaluation result of A, B or C were regarded as acceptable. The feeling of air bubbles is the feeling that the whipped cream slowly melts in the mouth and the air bubbles that are felt by the tongue when it melts out.

(appearance)
A: The surface is smooth B: The surface is slightly smooth C: The surface is slightly uneven D: The surface is slightly uneven

(Shape retention)
A: Weapons stand firmly (so much that streaks remain) B: Weapons stand C: Weapons stand but slightly sag D: Weapons do not stand

(Foam feeling)
A: Very bubble feeling B: Bubble feeling C: Bubble feeling is a little D: Bubble feeling is small

(Mouth melting)
A: Very good mouthfeel B: Good mouthfeel C: Slightly heavy like butter cream, but mouthfeel is acceptable D: Sticky and bad mouthfeel

(Water separation / tactile sensation)
A: No water separation and cream is not loose B: Water is not separated but cream is slightly loose C: Water is not separated but cream is loose D: Water separation can be confirmed

From Table 1, as shown in Example 1-1, the whipped cream containing the component (A) and the component (B) was excellent in appearance, shape retention, air bubble feeling, melting in the mouth, and water separation / tactile sensation. Further, from the viewpoint of shape retention and air bubble feeling, it was preferable to contain the component (A) in an amount of 0.91% by mass or more, and it was more preferable to contain the component (A) in an amount of 1.80% by mass.
On the other hand, the whipped cream that does not contain the component (B) as in Comparative Example 1-3 shows water separation, and the whipped cream that does not contain the component (A) as in Comparative Example 1-2 has a poor feeling of air bubbles in D1. became.
Further, as shown in FIG. 2, when all the components (A), (B) and other components are mixed and then whip (Example 1-3), the time required for whipping is slightly longer, but FIG. 1 It was found that the same whipped cream (Example 1-2) produced by the above method can be obtained. Further, as shown in FIG. 4, when the composition for whipped cream was first prepared and then added to non-fat milk to prepare whipped cream (Examples 1-4), a very good whipped cream was obtained. In particular, the shape retention was further superior to that of the whipped cream prepared by the method of FIG. 1 (Example 1-2).

From Table 2, as a result of preparing whipped cream by changing the type of starch, the whipped cream using pregelatinized high amylose cornstarch 1 and pregelatinized high amylose cornstarch 2 was preferable. Above all, when pregelatinized high amylose cornstarch 1 having a cold water swelling degree of 6.5 was used, the feeling of air bubbles and melting in the mouth were even better.
On the other hand, when the pregelatinized phosphate-crosslinked potato starch having a cold water swelling degree of 23 was used, the cream was sticky and no horns were formed.
Further, when the amylose content of the component (A) is 50% by mass or more and 70% by mass or less, a good whipped cream can be obtained, and particularly when the amylose content is 50% by mass, the feeling of air bubbles and melting in the mouth are further improved. It was.

From Table 3, when the component (A) was added in an amount of 0.18% by mass or more and 2.7% by mass or less and any component (B) was added in a predetermined amount, a good whipped cream was obtained. From the viewpoint of bubble feeling, the content of the component (A) is preferably 0.45% by mass or more and 2.7% by mass or less, and from the viewpoint of smooth appearance, the content of the component (A) is 0.18% by mass or more. When it was contained in an amount of 1.81% by mass or less, it was good.
Further, when gelatin was used as the component (B), a good whipped cream was obtained when gelatin was contained in an amount of 0.18% by mass or more and 1.81% by mass or less. From the viewpoint of water separation and tactile sensation, 0.91% by mass or more and 1.81% by mass or less was the best. From the viewpoint of smoothness of appearance, it is good when the gelatin content is 0.46% by mass or more and 1.81% by mass or less, and particularly when it is 0.46% by mass or more and 0.91% by mass or less. Met.
When 0.18% by mass of agar was added to the component (B) and 1.81% by mass of the component (A) was added (Example 3-7), the feeling of air bubbles and the melting in the mouth were very good. On the other hand, the case of gelatin (Example 1-2) was more excellent in terms of smooth appearance, shape retention, water separation and tactile sensation.
When welan gum or succinoglycan was added to the component (B) and 1.81% by mass of the component (A) was added (Examples 3-8 and 3-9), the appearance, water separation and tactile sensation were good. However, it was a little sticky, and gelatin (Example 1-2) and agar (Example 3-7) were more excellent in terms of air bubble feeling and melting in the mouth.

From Table 4, even when only vegetable fat is contained as the fat as in Example 4-1 and when 35% milk fat fresh cream is used as in Example 4-2, the ingredients (B). ) Containing 0.90% by mass of gelatin 1 and 1.80% by mass of pregelatinized high amylose cornstarch as component (A), the whipped cream is excellent in shape retention, air bubble feeling, and melting in the mouth, and water can be removed even after storage. It turned out to be a very good whipped cream.
Further, as in Example 4-3, milk fat was 26.8% by mass, gelatin 3 was 0.18% by mass as the component (B), and pregelatinized high amylose cornstarch was 0.46% by mass as the component (A). The whipped cream contained in it had a slightly inferior refreshing taste due to its high fat content, but was highly evaluated in all other evaluation items.
Even when the milk fat was as low as 18.2% by mass as in Example 4-4, gelatin 1 was 0.90% by mass as the component (B) and pregelatinized high amylose cornstarch 1 was used as the component (A). It was found that when 80% by mass was contained, a preferable whipped cream was obtained, although it took longer to whip than other creams.

From Tables 1 to 4, the whipped creams obtained in each example had an excellent balance of appearance, shape retention, air bubble feeling, melting in the mouth and effect of suppressing water separation in any of the evaluations of D0 and D1.
Further, in Example 1-3, gelatin 1 is added as the component (B), and in order to heat-dissolve gelatin 1 in advance, gelatin is dissolved in the heated non-fat milk as shown in FIG. However, if a cold water-soluble component (B) is used, it can be dissolved in unheated non-fat milk or fresh cream or vegetable cream to prepare a similar whipped cream.

(Example 5)
The whipped creams having the formulations shown in Table 5 were produced and evaluated by the following methods.

(Manufacturing of whipped cream)

Of the formulations shown in Table 5, all the raw materials other than the vegetable cream were mixed in advance to prepare a composition for whipped cream. Next, the composition was added to the cream and immediately whipped at high speed of a mixer for 1 minute to obtain whipped cream. Immediately after whipping, the obtained whipped cream was evaluated for appearance, shape retention, air bubble feeling, melting in the mouth, and suppression of water separation. Further, the obtained whip was squeezed out with a squeezer on a food wrap laid in a storage container, the lid of the storage container was closed, and the whip was stored in a freezer at −20 ° C. for 1 day. After storage, it was taken out from the freezer and naturally thawed at room temperature for 10 minutes, and the appearance, shape retention, air bubble feeling, melting in the mouth and suppression of water separation were evaluated.

The whipped cream obtained in Example 5 was excellent in appearance, shape retention, air bubble feeling, melting in the mouth and suppression of water separation, both immediately after whipping and after freezing storage.
That is, the whipped cream of Example 5 was preferable in terms of appearance, shape retention, air bubble feeling, melting in the mouth, and suppression of water separation even after frozen storage. Further, xanthan gum and locust bean gum were used as gelling agents, and even when the content of these gelling agents in the whipped cream was 0.12% by mass with respect to the whole whipped cream, a preferable whipped cream was obtained.
Further, the whipped cream of Example 5 was preferable even when it contained 38.2% by mass of vegetable fat as a fat content.

This application claims priority on the basis of Japanese application Japanese Patent Application No. 2018-12253 filed on June 27, 2018, and incorporates all of its disclosures herein.

Claims (14)

The following components (A) and (B):
A whipped cream containing (A) starch having an amylose content of 45% by mass or more and a cold water swelling degree of 3.5 or more and 15 or less, and (B) a gelling agent.
The content of the component (A) in the whipped cream is 0.05% by mass or more and 5% by mass or less with respect to the entire whipped cream.
A whipped cream in which the content of the component (B) in the whipped cream is 0.05% by mass or more and 2.8% by mass or less with respect to the entire whipped cream. The whipped cream according to claim 1, wherein the component (A) is derived from corn. The whipped cream according to claim 1 or 2, wherein the fat content in the whipped cream is 15% by mass or more and 42% by mass or less with respect to the entire whipped cream. The whipped cream according to any one of claims 1 to 3, wherein the content of the component (A) with respect to the content of the component (B) in the whipped cream is 0.08 or more and 20 or less in terms of mass ratio. .. The whip according to any one of claims 1 to 4, wherein the component (B) is one or more selected from the group consisting of gelatin, agar, welan gum, xanthan gum, locust bean gum and succinoglycan. cream. The whipped cream according to claim 5, wherein the jelly strength (g) of the gelatin defined by JIS K-6503 is 80 or more and 400 or less. A food containing the whipped cream according to any one of claims 1 to 6. The following components (A) and (B):
A cream for whipped cream containing (A) starch having an amylose content of 45% by mass or more and a cold water swelling degree of 3.5 or more and 15 or less, and (B) a gelling agent.
The content of the component (A) in the whipped cream cream is 0.05% by mass or more and 5% by mass or less with respect to the entire whipped cream cream, and the component (B) in the whipped cream cream. ) Is 0.05% by mass or more and 2.8% by mass or less based on the whole cream for whipped cream. The following components (A) and (B):
(A) Starch having an amylose content of 45% by mass or more and a cold water swelling degree of 3.5 or more and 15 or less.
(B) Gelling agent,
including,
Composition for whipped cream. The composition according to claim 9, wherein the content of the component (A) with respect to the content of the component (B) in the composition is 0.08 or more and 20 or less in terms of mass ratio. The composition according to claim 9 or 10, wherein the total of the content of the component (A) and the content of the component (B) with respect to the entire composition is 80% by mass or more and 100% by mass or less. The following components (A) and (B):
(A) Starch having an amylose content of 45% by mass or more and a cold water swelling degree of 3.5 or more and 15 or less.
(B) Gelling agent,
To obtain a whipped cream cream, and a step (2) of stirring the whipped cream cream obtained in the above step (1) to obtain a whipped cream. It ’s a manufacturing method,
The amount of the component (A) added in the step (1) is 0.05% by mass or more and 5% by mass or less with respect to the whole whipped cream, and the amount of the component (B) added is the whole whipped cream. The above-mentioned production method, which is 0.05% by mass or more and 2.8% by mass or less with respect to the amount. The manufacturing method according to claim 12, wherein the step (1) includes the following steps.
(Step 1-1) A step of dissolving the component (B) in a liquid component to obtain a solution (Step 1-2) A step of mixing the solution with the cream. A method to improve the melting of whipped cream containing a gelling agent.
The method for adding starch having an amylose content of 45% by mass or more and a cold water swelling degree of 3.5 or more and 15 or less to the whipped cream.

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