KR20210023843A - Whip 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 content of the component (A) in the whipped cream is 0.05 with respect to the whole whipped cream. There is provided a whip cream having a mass% or more and 5 mass% or less, and the content of the component (B) in the whip cream is 0.05 mass% or more and 2.8 mass% or less with respect to the whole whip cream.

Description

Whip cream

The present invention relates to a whip cream.

Whip cream is widely used for toppings in Western confectionery such as cakes and puddings. The whip cream includes animal whip cream using cream derived from milk such as fresh milk and milk, vegetable whip cream using cream of vegetable oils other than milk fat, and a compound type whip cream using cream of animal fat and vegetable fat. There is this.

In recent years, due to the diversification of dietary life and the enhancement of health orientation, there has been a tendency to reduce oil content even in whip cream for a light mouth feel and low calorie. Usually, whipping cream contains about 40-50% of oil, and if there is no more than 35% of the oil, it takes a long time to whip, and even if it could be whipped, it is too soft and has a texture that is not enough. It becomes.

In addition, the whipped cream containing less than 35% of these fat content causes a phenomenon called "sagging" during storage, and for this reason, there has been a problem that, for example, the shape of the decoration of the whipped cream cannot be maintained. In addition, there is also a problem in that, with the passage of time, "distillation" occurs in which moisture is separated, and moisture is transferred to the sponge portion or pudding of the cake, thereby reducing the taste of the cake.

From this point of view, there are those described in Patent Documents 1 to 3 as techniques for improving the shape retention and preventing water retention of whip cream.

Patent Document 1 (Japanese Patent Laid-Open No. 2005-278482) describes a processed konjac dried konjac product prepared by combining konjac powder, sugar and starch, and a stabilizer for whip cream containing gelatin. And, according to the same document, by using together a processed konjac product prepared by combining konjac powder, sugar and starch as a stabilizer in a whip cream, and gelatin, syneresis after refrigeration or freeze-thaw is significantly suppressed, and sagging is prevented. It is supposed to produce a whip cream with good shape retention when decorated.

Patent Document 2 (Japanese Patent Laid-Open No. 7-23711) describes a technology related to a low-oil cream containing specific fats and oils, casein, and thickened polysaccharides and having an oil content of 40% or less. Although silver is a low oil content, it is excellent in whipping properties, a moderate overrun can be obtained, and also has good coordination, shape retention, emulsion stability, and the like, and also has a very good flavor and a feeling of melting in the mouth.

In addition, in Patent Document 3 (Japanese Patent Laid-Open No. 2011-152082), a raw material solution containing fats and fats is prepared by making the whip cream a composition containing a substance having a specific antioxidant effect, a specific amount of gelatin, and fats and oils. After whipping, by adding a substance having a specific anti-oxidation effect and a solution in which gelatin is dissolved, not only the anti-flavor deterioration effect due to oxidation of the whip cream can be improved, but also a high overrun can be secured. It is said that cracks and swelling are suppressed, the structure becomes uniform, and the shape retention can also be maintained.

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

However, as the inventors studied, in the technology described in Patent Documents 1 to 3 described above, there is room for improvement in terms of obtaining a whip cream having excellent shape retention, melting in the mouth, air bubbles, water, and smooth appearance. there was.

According to the present invention,

The following components (A) and (B):

(A) starch having an amylose content of 45 mass% or more and a cold water swelling degree of 3.5 or more and 15 or less, and

(B) gelling agent

As a whip cream containing,

The content of the component (A) in the whip cream is 0.05% by mass or more and 5% by mass or less with respect to the entire whip cream,

There is provided a whip cream in which the content of the component (B) in the whip cream is 0.05% by mass or more and 2.8% by mass or less with respect to the entire whip cream.

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

It is preferable that the fat or oil content in the whip cream is 15% by mass or more and 42% by mass or less with respect to the entire whip cream.

It is preferable that the content of the component (A) with respect to the content of the component (B) in the whip cream is 0.08 or more and 20 or less in terms of mass ratio.

It is preferable that the component (B) is one or two or more selected from the group consisting of gelatin, agar, wellan gum, xanthan gum, locust bean gum and succinoglycan.

It is preferable that the gelatin has a jelly strength (g) of 80 or more and 400 or less specified in JIS K-6503.

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

According to the present invention,

The following components (A) and (B):

(A) starch having an amylose content of 45 mass% or more and a cold water swelling degree of 3.5 or more and 15 or less, and

(B) gelling agent

As a cream for whip cream comprising a,

The content of the component (A) in the cream for whipped cream is 0.05% by mass or more and 5% by mass or less with respect to the entire cream for whipped cream, and the content of the component (B) in the cream for whipped cream is for the whipped cream The cream is provided, which is 0.05% by mass or more and 2.8% by mass or less with respect to the whole cream.

According to the present invention,

The following components (A) and (B):

(A) starch having an amylose content of 45 mass% or more and a cold water swelling degree of 3.5 or more and 15 or less,

(B) gelling agent

Containing,

A composition for whip cream is provided.

In the composition, it is preferable that the content of the component (A) relative to the content of the component (B) is 0.08 or more and 20 or less in terms of mass ratio.

It is preferable that the sum 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.

According to the present invention,

The following components (A) and (B):

(A) starch having an amylose content of 45 mass% or more and a cold water swelling degree of 3.5 or more and 15 or less,

(B) gelling agent

A method for producing a whip cream comprising a step (1) of adding to a cream to obtain a cream for a whip cream, and a step (2) of agitating the cream for a whip cream obtained in the step (1) to obtain a whip cream,

The addition amount of the component (A) 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 addition amount of the component (B) is 0.05% by mass or more with respect to the entire whipped cream. 2.8% by mass or less, the production method is provided.

In addition, it is preferable that the step (1) includes the following steps.

(Step 1-1) Step of dissolving the component (B) in a liquid component to obtain a solution

(Step 1-2) Step of mixing the dissolution solution into the cream

Further, according to the present invention,

As a method of improving the feeling of melting in the mouth of a whip cream containing a gelling agent,

The method is provided, wherein starch having an amylose content of 45 mass% or more and a cold water swelling degree of 3.5 or more and 15 or less is contained in the whip cream.

In addition, any combination of each of these configurations and the exchange of the expression of the present invention between methods, apparatuses, and the like are also effective as an aspect of the present invention.

For example, according to the present invention, a whip cream obtained by the production method in the present invention and a food product using the same are provided.

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

The above objects, and other objects, features, and advantages will become more apparent by the preferred embodiments described below, and the accompanying drawings that accompany them.
1 is a diagram illustrating a manufacturing procedure of a whip cream in an example.
Fig. 2 is a diagram for explaining a manufacturing procedure of a whip cream in an example.
3 is a diagram for explaining a manufacturing procedure of a whip cream in an example.
4 is a diagram for explaining a manufacturing procedure of a whip cream in an example.

Hereinafter, an embodiment of the present invention will be described with a specific example. In addition, each component can be used individually or in combination of 2 or more types.

(Whip Cream)

In this embodiment, the whip cream is obtained by stirring and whipping the cream. In addition, the whip cream in this embodiment contains the following components (A) and (B).

(A) Starch having an amylose content of 45 mass% or more and a cold water swelling degree of 3.5 or more and 15 or less

(B) gelling agent

In addition, 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 whole whipped cream, and 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. to be.

Below, the ingredients (A), (B) and the cream will be described.

(Ingredient (A))

Component (A) is a starch having an amylose content and a degree of cold water swelling in a specific range, respectively.

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 feeling of foaming and melting in the mouth of the whip cream.

In addition, the upper limit of the amylose content of component (A) is not limited and is 100% by mass or less, but from the viewpoint of improving the feeling of melting in the mouth, it is preferably 75% by mass or less, more preferably 70% by mass or less, furthermore It is preferably 65% by mass or less, still more preferably 60% by mass or less, and particularly preferably 55% by mass or less.

The origin of the starch having an amylose content of 45% by mass or more is corn, potato, rice, wheat, sweet potato, tapioca, or the like, but from the viewpoint of being readily available, corn is preferred. As a specific example of corn-derived starch, high amylose corn starch is mentioned. High amylose corn starch is corn starch derived from corn whose amylose content is increased by breeding.

In addition, the degree of cold water swelling of component (A) is 3.5 or more, preferably 3.8 or more, more preferably 4.5 or more, and even more preferably 5.0 or more, from the viewpoint of improving the feeling of foaming and melting in the mouth of the whip cream. .

In addition, from the viewpoint of improving the appearance and shape retention of the whip cream, the swelling degree of cold water of the component (A) is 15 or less, preferably 12 or less, more preferably 10 or less, and even more preferably 8 or less. .

As a specific example of the component (A) showing the degree of cold water swelling, an α-starch obtained by an α-forming treatment of unprocessed starch may be mentioned. In addition, the component (A) is excellent in shape retention and a feeling of melting in the mouth, and from the viewpoint of obtaining a whipped cream with a smooth appearance, it is preferably α-hyperamylose corn starch.

Here, as a method of the α-forming treatment, a jet cooker treatment, a drum dryer treatment, an extruder treatment, and the like may be mentioned.

In addition, as an index of the degree of alpha conversion of the alpha starch, the above-described cold water swelling degree can be used. A method of measuring the degree of cold water swelling will be described later in the Examples section.

The content of the component (A) in the whip cream is 0.05% by mass or more with respect to the whole whip cream, preferably 0.1 It is mass% or more, more preferably 0.3 mass% or more, still more preferably 0.5 mass% or more, still more preferably 1 mass% or more, particularly preferably 1.5 mass% or more.

In addition, from the viewpoint of obtaining a preferred 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, further preferably Is 2% by mass or less.

(Component (B))

Component (B) is a gelling agent. As a gelling agent, polypeptides such as gelatin; agar, pectin, carrageenan, xanthan gum, locust bean gum, gellan gum, tamarind seed polysaccharide, tara gum, guar gum, alginic acid, sodium alginate, fluran, soybean polysaccharide, tragacanth gum And polysaccharides such as gum karaya, gum arabic, curdran, gum acid gum, gum welan, sylium seed gum, gum macrohompsis, and succinoglycan, preferably gelatin, agar, welan gum, xanthan One or two or more selected from the group consisting of gum, locust bean gum and succinoglycan, more preferably one or two or more selected from the group consisting of gelatin and agar, and even more preferably gelatin. .

Gelatin is a hydrolyzate of collagen. The origin of gelatin includes 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 scales and skins of fish. In addition, as a classification according to the treatment method before the hydrolysis of collagen, acid-treated gelatin and alkali-treated gelatin may be mentioned, and any of these may be used.

When the component (B) contains gelatin, the gelatin's jelly strength measured by JIS K-6503 is preferably 80 g or more, more preferably 100 g or more, from the viewpoint of improving the shape retention of the whip cream, It is more preferably 120 g or more, and even more preferably 140 g or more.

In addition, from the viewpoint of improving the feeling of melting in the mouth and the smoothness of the appearance of the whip cream, the jelly strength of the gelatin is preferably 400 g or less, more preferably 350 g or less, even more preferably 280 g or less, It is particularly preferably 250 g or less.

The content of the component (B) in the whipped cream is 0.05% by mass or more, preferably 0.10% by mass or more, and more preferably, from the viewpoint of increasing the smoothness of the appearance of the whipped cream and from the viewpoint of suppressing water removal. It is 0.15 mass% or more, more preferably 0.3 mass% or more, and even more preferably 0.4 mass% or more.

In addition, from the viewpoint of improving the feeling of foaming 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 or less, more preferably Is 2.0% by mass or less, more 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 0.08 or more from the viewpoint of improving the foaming feeling of the whipped cream, and more It is preferably 0.15 or more, still more preferably 0.30 or more, even more preferably 0.4 or more, particularly preferably 1.0 or more, and even more particularly preferably 1.5 or more.

In addition, 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, and even more preferably 4 or less. , Particularly preferably 3 or less.

(cream)

Next, the cream used as the base of the whip cream will be described.

As specific examples of creams, animal creams using animal fats derived from milk such as fresh milk and milk (also referred to as fresh animal creams and creams), and vegetable creams using vegetable fats other than milk fat (also referred to as vegetable whip and whip) are used. Can be lifted. There are also compound-type creams that use animal and vegetable fats. Any of these may be used in this embodiment.

From the viewpoint of improving the shape retention of the whip cream, the oil content in the whip cream is preferably 15% by mass or more, and more preferably 20% by mass or more with respect to the entire whip cream.

In addition, from the viewpoint of light taste, the oil and fat content in the whip cream is preferably 42% by mass or less, more preferably 30% by mass or less, and still more preferably 25% by mass or less with respect to the whole whipped cream.

In addition, the whip cream may contain components other than the above-described components (A) and (B). As components other than the components (A) and (B), dairy products such as non-fat oil, sweeteners, emulsifiers, stabilizers, fragrances, preservatives, antioxidants, vitamins, minerals, and the like can be mentioned.

Among them, sweeteners include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomaltooligosaccharide, reduced xylooligosaccharide, soybean oligosaccharide, etc.), trehalose, sugar alcohol (maltitol, erythritol, etc.) , Sorbitol, xylitol, lactitol, etc.), aspartame, acesulfame potassium, advantam, sucralose, alitam, neotam, 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% by mass with respect to the whole whipped cream, from the viewpoint of not giving a sense of discomfort to the taste. % Or less, preferably 20% by mass or less.

Next, a method of manufacturing a whip cream will be described.

The manufacturing method of whip cream includes the following processes, for example.

Step (1): A step of adding components (A) and (B) to the cream to obtain a cream for whip cream.

Step (2): A step of stirring the cream for whip cream obtained in the step (1) to obtain a whip cream.

And, in step (1), the addition amount of component (A) is 0.05% by mass or more and 5% by mass or less with respect to the whole whipped cream, and the addition amount of component (B) is 0.05% by mass or more and 2.8% by mass or less with respect to the entire whipped cream. to be.

It is preferable that the step (1) includes the following steps from the viewpoint of smoothing the appearance.

Step (1-1): A step of adding a component (B) to a liquid component to obtain a solution.

Process (1-2): Process of mixing a solution with a cream.

Here, in the step of obtaining the solution in step (1-1), the liquid component may be heated according to the type of component (B). When the liquid component is heated, it is preferable to cool the solution to about 20° C. before the step (1-2).

The component (A) may be added together with the component (B) in the step (1-1), may be added in advance to the cream of the step (1-2), or may be added after the step (1-2).

Here, as the liquid component in the step (1-1), cream, milk, low-fat milk, non-fat milk, water, liquid sugar, soy milk, and the like can be exemplified, and it is preferably a liquid having a fat content of 5% by mass or less.

In addition, it is preferable that the cream in the step (1-2) is a whipped cream.

In addition, in the case of adding the component (B) in the step (1-1), the component (B) may be added to water in advance to dissolve, and then mixed with a liquid component other than water to obtain a solution. Further, the component (B) may be added to water in advance and after heating, it may be mixed with a liquid component other than water. When the component (B) contains agar, it is preferable to add agar to water in advance and mix it with a liquid component other than water after heating.

In addition, in step (1), components (A) and (B) may be added at once. In the case of batch addition, a step of preparing a composition for whip cream containing the above-described components (A) and (B), and a step of adding such a composition to the cream may be included.

In the case of adding the component (A) in the step (1-1), it may be added to the liquid component as the composition.

In addition, the composition for whip cream and the cream for whip cream will be described later.

Although the whip cream obtained in this embodiment can be eaten as it is, it is also possible to combine it with other foods and beverages. Examples of such foods and beverages include confectionery such as cookies, biscuits, cakes, sponge cakes, castella, pancakes, crepes, puddings, chocolates, jelly, roll cakes, puffs, etc.; Japanese sweets such as glutinous rice cakes (Daifuku) and Dorayaki; parfait; Breads such as sandwiches and sweet breads; beverages such as coffee and melon soda.

In addition, the food product in this embodiment contains the whip cream obtained in this embodiment.

(Composition for whip cream)

In this embodiment, the composition for whip cream contains the above-described components (A) and (B). Specific examples of the components (A) and (B) are as described above for the whip cream.

In addition, the mass ratio ((A)/(B)) in the composition for whip cream is preferably in the range described above with respect to the whip cream.

In the composition for whip cream, the sum of the content of the component (A) and the content of the component (B) is the whole composition for whip cream from the viewpoint of sufficiently exhibiting the effect of improving the shape retention, improving the feeling of melting in the mouth, and obtaining a smooth appearance. With respect to, it is preferably 80% by mass or more, more preferably 90% by mass or more, still more preferably 95% by mass or more, and even more preferably 100% by mass. From the same viewpoint, the sum of the content of the component (A) and the content of the component (B) in the composition for whip cream may be, for example, 20% by mass or more with respect to the entire composition for whip cream.

In addition, the sum of the content of the component (A) and the content of the component (B) is 100% by mass or less with respect to the whole composition for whip cream.

(Whip cream cream)

In the present embodiment, the cream for whipped cream contains components (A) and (B), the content of component (A) is 0.05% by mass or more and 5% by mass or less with respect to the whole cream for whipped cream, and component (B) The content of is 0.05% by mass or more and 2.8% by mass or less with respect to the whole cream for whip cream.

About specific examples of the components (A) and (B) and cream, it is as described above with respect to the whip cream.

In addition, the content and mass ratio ((A)/(B)) of each component in the cream for whip cream are preferably within the ranges described above for the whip cream.

In the present embodiment, when the whip cream contains the components (A) and (B) in a specific amount, respectively, it is excellent in shape retention, a feeling of melting in the mouth, a feeling of air bubbles, water removal, and a smooth appearance. In addition, these effects can also be obtained after preservation of 1 or 2 selected from the group consisting of refrigeration and freezing of the obtained whip cream. Here, refrigeration is, for example, more than 0°C and not more than 10°C, and preferably more than 0°C and not more than 8°C. In addition, freezing is, for example, -50°C or more and 0°C or less, and preferably -35°C or more and -5°C or less. In addition, according to the present embodiment, for example, even in the case of a low-fat cream having a fat or oil content of preferably 42% by mass or less, more preferably 30% by mass or less, and even more preferably 25% by mass or less, the appearance is preferable. It is possible to obtain a whip cream that has excellent shape retention, foaming, and melting in the mouth while suppressing syneresis.

In addition, in the present embodiment, the method of improving the feeling of melting in the mouth of the whip cream containing the gelling agent is, for example, containing starch having an amylose content of 45 mass% or more and a cold water swelling degree of 3.5 or more and 15 or less in the whip cream. Includes that.

Example

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

First, the raw materials used in the examples below are shown.

(Starch)

α-Hyamylose Corn Starch 1: Gelkol AH-F, J-Oil Mills, manufactured by Incorporated, amylose content 50%, cold water swelling degree 6.5

α-formed high amylose corn starch 2: obtained in Preparation Example 1, amylose content 70% by mass, cold water swelling degree 4.9

α-phosphoric acid crosslinked potato starch: Bake-up B-α, J-Oil Mills, manufactured by Incorporated, amylose content 21% by mass, cold water swelling degree 23

High amylose corn starch: HS-7, J-Oil Mills, manufactured by Incorporated, amylose content 70% by mass, cold water swelling degree 2.9

Other starch: Amylo fiber SH, J-Oil Mills, manufactured by Incorporated, cold water swelling degree 3.0

(Gelling agent)

(gelatin)

Gelatin 1: Jelly Ace C-160 (Yashu Chemical Industry Co., Ltd. product, jelly strength 150 g)

Gelatin 2: Jelly Ace P-240 (Yashu Chemical Industry Co., Ltd. product, jelly strength 230 g)

Gelatin 3: Jelly Ace C-300 (Yashu Chemical Industry Co., Ltd. product, jelly strength 275 g)

(Polysaccharide)

Agar: Agar Papa Agar Cook (manufactured by Moving Food Industry Co., Ltd.)

Succinoglycan: Succinoglycan J (manufactured by DSP Gokyo Food & Chemical Co., Ltd.)

Wellan Gum: Bistop W (manufactured by San-Egen F.F.I Co., Ltd.)

Xanthan gum: Xanthan gum FJ (manufactured by Maruzen Pharmaceutical Industries, Ltd.)

Locust bean gum: GRINDSTED LBG 860 (manufactured by Sansho Corporation)

(Cream, fat-free)

Milk fat 47% fresh cream: Specially selected Hokkaido pure cream 47, Takanashi Dairy Co., Ltd. production, milk fat 47% by mass

Milk fat 35% fresh cream: Specially selected Hokkaido pure cream 35, Takanashi Dairy Co., Ltd. production, milk fat 35% by mass

Vegetable cream: Whip vegetable fat, manufactured by Yukijirushi Megmilk Co., Ltd., milk fat 0% by mass, vegetable fat 40% by mass

Fat-free milk: Oishii fat-free milk, Takanashi Dairy Co., Ltd. make, milk fat 0.1% by mass

In addition, the manufacturing method and the characteristic evaluation method of the raw material are shown below.

(Preparation Example 1) Preparation of α-Hyamylose Corn Starch 2

While stirring in 200 parts by mass of water, 50 parts by mass of starch (high amylose corn starch HS-7, 14% moisture) were mixed to prepare a slurry having a mass concentration of 17.2% in terms of dry matter, and while stirring, the slurry was heated (outlet temperature around 110°C). ) To gelatinize, and immediately spread the thin film on a drum dryer by a conventional method, heat at 150° C., dry, and pulverize with a grinder to obtain α-high amylose corn starch 2.

(Measurement method of cold water swelling degree)

The degree of cold water swelling was measured by the method described in 「Starch·Related Sugars Experiment」, pages 279-280, 1986, in 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., electronic moisture meter: model MX50) to measure moisture, and the dried mass was calculated from the obtained moisture value.

(2) 1 g of a sample was accurately weighed in terms of the mass of the dried product, taken in a centrifugal tube, impregnated with 1 mL of methyl alcohol, stirred with a glass rod, and distilled water at 25° C. was added to make it exactly 50 mL. It was shaken occasionally and left at 25° C. for 20 minutes. Centrifuge (Hitachi Air Co., Ltd., Hitachi benchtop centrifuge CT6E type; rotor: T4SS type swing rotor; adapter: 50TC×2S adapter) at 25°C for 30 minutes at 4000 rpm (2860×g), and the supernatant was centrifuged. It was taken at an angle and taken in a weighing bottle. The supernatant taken in the weighing bottle was evaporated to dryness, further dried under reduced pressure at 110° C. for 3 hours, and weighed to obtain the dry mass of the supernatant. Further, the mass of the precipitate was calculated, the solubility was calculated by the following equation, and then the cold water swelling degree was calculated.

Solubility (S) db% = Supernatant dry mass (mg) / 1000 × 100

Cold water swelling degree = Precipitated mass (mg)/(1000×(100-S)/100)

(Measurement method of jelly strength)

Jelly strength was measured according to JIS K-6503.

(Examples 1-1 to 1-4, 2-1, 3-1 to 3-9, 4-1 to 4-4, Comparative Examples 1-1 to 1-3, 2-1 and 2-2)

The whip cream of the formulation shown in Tables 1 to 4 was prepared and evaluated by the following method. The evaluation results are shown together in each table.

Here, Example 1-2 described in Table 1 is also shown in Tables 2 to 4.

(Manufacture of whip cream)

1 to 4 are diagrams for explaining the manufacturing procedure of whip cream in each example.

In the procedure shown in Fig. 1, white sugar (white sugar) and starch were added to fresh cream or vegetable cream, and then whipped at a medium speed of a mixer to obtain a whip cream with approximately 80% foam. On the other hand, the non-fat milk was heated to about 50° C., and gelatin or 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 whip cream in which high white sugar and starch were blended, and further whipping at a medium speed of a mixer to obtain a whip cream.

Here, the whip cream in which 80% of the foam has been produced refers to a whip cream in a state in which a soft horn shape stands when it is poured out with a whisk, and then slightly changes direction and faces downward.

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

In addition, when the component (B) was agar, a whip cream was prepared in the order shown in FIG. 3. First, white sugar and starch were added to a fresh cream or vegetable cream, and then whipped at a medium speed of a mixer to obtain a whipped cream with about 80% foam. On the other hand, agar was added to water and heated until boiling to dissolve the agar. After the agar was dissolved, it was mixed with non-fat oil heated to about 50°C, and rapidly cooled to about 20°C. This was added to the whip cream in which high white sugar and starch were blended, and further whipping at a medium speed of a mixer to obtain a whip cream.

In addition, Figure 4 relates to another manufacturing procedure of the whip cream. In the procedure shown in Fig. 4, a composition for whip cream was prepared by mixing the starch of the component (A) and the gelatin of the component (B) in advance. Next, supernatant was added to the cream, followed by whipping at a medium speed of a mixer to obtain a whipped cream with about 80% foam. Meanwhile, the non-fat oil was heated to about 50° C., and the composition for whip cream was added. After the composition for whip cream was dissolved, it was rapidly cooled to about 20°C. This was added to the whip cream in which high white sugar was blended, and further whipping at medium speed of a mixer to obtain a whip cream.

For each example other than Examples 1-3, 1-4, and Example 3-7, a whip cream was produced in the procedure shown in Fig. 1. For Examples 1-3, according to the order shown in Fig. 2, for Example 1-4, according to the order shown in Fig. 4, for Example 3-7, according to the order shown in Fig. 3, a whip cream was prepared. .

(Evaluation of whip cream)

The whip cream obtained in each example was evaluated at the timings of D0 and D1 below.

D0: After obtaining the whipped cream, it was cooled in a refrigerator (4°C) for 1 hour, and then lightly stirred to evaluate the uniformity.

D1: After cooling the ball of D0 overnight in a refrigerator (4°C), it was evaluated by lightly stirring to make it uniform.

(Assessment Methods)

The appearance, shape retention, air bubbles, feeling of melting in the mouth, and water/touch feeling of the whip cream obtained in each example were evaluated. One operator evaluated the appearance, shape retention, and water and touch, and the feeling of foaming and melting in the mouth was evaluated by agreement of two expert panelists. The evaluation criteria for each item are shown below. The evaluation result of each item was A, B, or C as pass. In addition, the feeling of air bubbles means the feeling that the whipped cream slowly melts in the mouth and the air bubbles felt by the tongue when it melts out.

(Exterior)

A: The surface is smooth

B: The surface is somewhat smooth.

C: Some roughness is seen on the surface.

D: Roughness is seen on the surface.

(Shaping)

A: The horn stands firmly (so that the stripes remain)

B: It stands out

C: The horn stands, but it sags a little.

D: The horn does not stand

(Air bubbles)

A: There is a feeling of air bubbles very much

B: There is a feeling of air bubbles

C: There is a slight feeling of air bubbles

D: There is little feeling of air bubbles

(The feeling of melting in the mouth)

A: It feels very melting in your mouth.

B: It has a good feeling of melting in the mouth.

C: It has the same weight as butter cream, but the feeling of melting in the mouth is within the acceptable range.

D：It is sticky, so the feeling of melting in the mouth is bad.

(Completion, touch)

A: There is no water, and the cream is not thin.

B：It is not distilled, but the cream is slightly thin.

C：It is not cured, but the cream is thin.

D: Completion is confirmed

From Table 1, as in Example 1-1, the whip cream containing the component (A) and the component (B) was excellent in terms of appearance, shape retention, foaming, melting in the mouth, and water and touch. Moreover, it was preferable to contain 0.91 mass% or more of component (A) from a viewpoint of shape retention and a feeling of air bubbles, and containing 1.80 mass% was more preferable.

On the other hand, as in Comparative Example 1-3, the whipped cream in which the component (B) did not enter was seen, and when the component (A) was not included as in Comparative Example 1-2, the whipped cream in D1 was insufficient.

In addition, as shown in Fig. 2, in the case of whipping after mixing all of the components (A), (B) and other components (Example 1-3), the time required for whipping is slightly longer, but the method of Fig. 1 It was found that the equivalent of the whip cream (Example 1-2) produced as was obtained. In addition, as shown in FIG. 4, when a whip cream composition was first prepared and then added to fat-free oil to produce a whip (Example 1-4), a very good whip cream was obtained, and in particular, FIG. 1 It was more excellent than the whip cream produced by the method of (Example 1-2).

From Table 2, as a result of producing a whip cream by changing the type of starch, both of the whip cream using α-high amylose corn starch 1 and α-high amylose corn starch 2 were preferable. Among them, in the case of using α-Hyamylose Corn Starch 1 having a cold water swelling degree of 6.5, the feeling of air bubbles and the feeling of melting in the mouth were more favorable.

On the other hand, in the case of using α-phosphate crosslinked potato starch with a degree of swelling of 23 in cold water, the cream occupied like rice cakes and the horns did not stand.

In addition, when the amylose content of the component (A) is 50% by mass or more and 70% by mass or less, a good whipped cream is obtained, and particularly, when the amylose content is 50% by mass, the feeling of foaming and melting in the mouth is more favorable.

From Table 3, when 0.18% by mass or more and 2.7% by mass or less of the component (A) was added, and a predetermined amount of any of the components (B) was added, a good whip cream was obtained. From the viewpoint of bubble feeling, it is preferable that the content of the component (A) is 0.45% by mass or more and 2.7% by mass or less, and from the viewpoint of the smooth appearance, when the component (A) is contained 0.18% by mass or more and 1.81% by mass or less, it was good. .

In addition, when gelatin was used for the component (B), when the gelatin was contained in an amount of 0.18 mass% or more and 1.81 mass% or less, a good whip cream was obtained. From the viewpoint of syneresis and feel, 0.91 mass% or more and 1.81 mass% or less were the best. From the viewpoint of smooth appearance, the gelatin content was good when the content was 0.46% by mass or more and 1.81% by mass or less, and particularly, when the content was 0.46% by mass or more and 0.91% by mass or less, it was the best.

When 0.18 mass% of agar was added to component (B) and 1.81 mass% of component (A) was added (Example 3-7), the feeling of foaming and melting in the mouth was very good. On the other hand, the case of gelatin (Example 1-2) was more excellent in terms of the smoothness of the external appearance, shape retention, and water release/touch.

When wellan gum or succinoglycan was added to component (B), and 1.81 mass% of component (A) was added (Examples 3-8 and 3-9), the appearance, syneresis, and touch were good. There was a little filling, and the case of gelatin (Example 1-2) and agar (Example 3-7) was more excellent about the feeling of air bubbles and melting in the mouth.

From Table 4, as in Example 4-1, when only vegetable fat content was included as fat content, and when a 35% milk fat whipped cream was used as in Example 4-2, gelatin 1 was 0.90% by mass as component (B). , In the case of a whip cream containing 1.80% by mass of α-high amylose cornstarch as component (A), it was found that it was excellent in shape retention, foaming, and melting in the mouth, and it was a very desirable whip cream that had no bleeding even after preservation. .

Further, as in Example 4-3, in the case of a whip cream containing 26.8% by mass of milk fat, 0.18% by mass of gelatin 3 as component (B), and 0.46% by mass of α-high amylose corn starch as component (A), the fat content is Because it was high, the light taste was somewhat inferior, but the evaluation was high in all other evaluation items.

Even when the milk fat was as low as 18.2% by mass as in Example 4-4, when containing 0.90% by mass of gelatin 1 as the component (B) and 1.80% by mass of α-formed high amylose corn starch 1 as the component (A), foaming Although it took more time than other creams, it was found that a desirable whip cream was obtained.

From Tables 1 to 4, the whip cream obtained in each example was excellent in a balance of appearance, shape retention, foaming, melting in the mouth, and water suppression effect in any of the evaluations D0 and D1.

In addition, in Example 1-3, gelatin 1 was added as component (B), and since gelatin 1 was heated and dissolved in advance, gelatin was dissolved in the heated fat-free oil as shown in FIG. If a cold water soluble one is used as (B), it is also possible to prepare the same whip by dissolving it in non-heated non-fat oil or fresh cream or vegetable cream.

(Example 5)

The whip cream of the formulation shown in Table 5 was prepared and evaluated by the following method.

(Manufacture of whip cream)

Among the formulations in Table 5, all raw materials other than vegetable cream were mixed in advance to prepare a composition for whip cream. Next, the composition was added to the cream, and it was immediately whipped for 1 minute at high speed with a mixer to obtain a whipped cream. The obtained whip cream was evaluated immediately after whipping, such as appearance, shape retention, air bubbles, feeling of melting in the mouth, and water suppression. In addition, the obtained whip was squeezed out in a squeezed pouch on a food wrap covered in a storage container, the lid of the storage container was closed, and 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 bubbles, feeling of melting in the mouth, and inhibition of syneresis were evaluated.

The whip cream obtained in Example 5 was excellent in appearance, shape retention, foaming, melting in the mouth, and syneresis inhibiting effects both immediately after whipping and after cryopreservation.

That is, even after cryopreservation, the whip cream of Example 5 was preferable in terms of appearance, shape retention, feeling of foam, feeling of melting in the mouth, and suppression of syneresis. Further, even when xanthan gum and locust bean gum were used as the gelling agent, and the content of these gelling agents in the whip cream was 0.12% by mass relative to the whole whip cream, a preferable whip cream was obtained.

Further, the whip 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 based on Japanese Patent Application No. 2018-122253 for which it applied on June 27, 2018, and the entire disclosure is included herein.

Claims (14)

The following components (A) and (B):
(A) starch having an amylose content of 45 mass% or more and a cold water swelling degree of 3.5 or more and 15 or less, and
(B) gelling agent
As a whip cream containing,
The content of the component (A) in the whip cream is 0.05% by mass or more and 5% by mass or less with respect to the entire whip cream,
The whip cream, wherein the content of the component (B) in the whip cream is 0.05% by mass or more and 2.8% by mass or less with respect to the entire whip cream. The method of claim 1,
The whipped cream of which the ingredient (A) is derived from corn. The method according to claim 1 or 2,
The whip cream, wherein the fat or oil content in the whip cream is 15% by mass or more and 42% by mass or less with respect to the whole whip cream. The method according to any one of claims 1 to 3,
The whip cream, wherein the content of the component (A) relative to the content of the component (B) in the whip cream is 0.08 or more and 20 or less in terms of mass ratio. The method according to any one of claims 1 to 4,
The component (B) is one or two or more selected from the group consisting of gelatin, agar, wellan gum, xanthan gum, locust bean gum, and succinoglycan, whip cream. The method of claim 5,
Whip cream, wherein the gelatin has a jelly strength (g) of 80 or more and 400 or less specified in JIS K-6503. A food containing the whip cream according to any one of claims 1 to 6. The following components (A) and (B):
(A) starch having an amylose content of 45 mass% or more and a cold water swelling degree of 3.5 or more and 15 or less, and
(B) gelling agent
As a cream for whip cream comprising a,
The content of the component (A) in the cream for whipped cream is 0.05% by mass or more and 5% by mass or less with respect to the entire cream for whipped cream, and the content of the component (B) in the cream for whipped cream is for the whipped cream The above cream, which is 0.05% by mass or more and 2.8% by mass or less with respect to the whole cream. The following components (A) and (B):
(A) starch having an amylose content of 45 mass% or more and a cold water swelling degree of 3.5 or more and 15 or less,
(B) gelling agent
Containing,
Composition for whip cream. The method of claim 9,
In the composition, the content of the component (A) relative to the content of the component (B) is 0.08 or more and 20 or less in terms of mass ratio. The method of claim 9 or 10,
The composition, wherein the sum 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 mass% or more and a cold water swelling degree of 3.5 or more and 15 or less,
(B) gelling agent
A method for producing a whip cream comprising a step (1) of adding to a cream to obtain a cream for a whip cream, and a step (2) of agitating the cream for a whip cream obtained in the step (1) to obtain a whip cream,
The addition amount of the component (A) 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 addition amount of the component (B) is 0.05% by mass or more with respect to the entire whipped cream. 2.8% by mass or less, the production method. The method of claim 12,
The manufacturing method, wherein the step (1) includes the following steps.
(Step 1-1) Step of dissolving the component (B) in a liquid component to obtain a solution
(Step 1-2) Step of mixing the dissolution solution into the cream As a method of improving the feeling of melting in the mouth of a whip cream containing a gelling agent,
The method, wherein starch having an amylose content of 45 mass% or more and a cold water swelling degree of 3.5 or more and 15 or less is contained in the whip cream.

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