TWI756320B - Starch for whip cream and whip cream including same - Google Patents
Starch for whip cream and whip cream including same Download PDFInfo
- Publication number
- TWI756320B TWI756320B TW106143585A TW106143585A TWI756320B TW I756320 B TWI756320 B TW I756320B TW 106143585 A TW106143585 A TW 106143585A TW 106143585 A TW106143585 A TW 106143585A TW I756320 B TWI756320 B TW I756320B
- Authority
- TW
- Taiwan
- Prior art keywords
- starch
- whipped
- fresh cream
- mass
- cream
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
Landscapes
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Crystallography & Structural Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Grain Derivatives (AREA)
- Dairy Products (AREA)
Abstract
Description
本發明係關於一種可打發鮮奶油(whip cream)用澱粉及含有該澱粉之可打發鮮奶油。 The present invention relates to a starch for whipped cream and a whipped cream containing the starch.
可打發鮮奶油被廣泛用於蛋糕或布丁等點心之配料。關於可打發鮮奶油,有使用來自生乳、牛乳等乳之動物性油脂之鮮奶油(cream)的動物性可打發鮮奶油、使用乳脂肪以外之植物性油脂之鮮奶油的植物性可打發鮮奶油、及使用動物性油脂與植物性油脂之鮮奶油的複合型可打發鮮奶油。 Whipped whipped cream is widely used as an ingredient for desserts such as cakes or puddings. Regarding the whipped cream, there are animal-based whipped cream using fresh cream (cream) derived from animal fats and oils derived from milk such as raw milk and cow's milk, and vegetable-based whipped cream using fresh cream other than milk fat. , and a compounded whipped cream using animal fat and vegetable fat.
該等可打發鮮奶油於保管過程中會產生所謂之「下垂」現象,因此,例如存在無法維持可打發鮮奶油之裝飾之形狀等課題。又,亦存在裝飾於蛋糕等之可打發鮮奶油因輸送中之振動等而形狀發生變形之課題。 The so-called "sagging" phenomenon occurs during storage of these whippable fresh creams, and therefore, there are problems such as being unable to maintain the decorative shape of the whipped cream. Moreover, there exists a problem that the shape of the whippable fresh cream which decorates a cake etc. is deformed by vibration etc. during conveyance.
為了解決上述課題,於專利文獻1(日本專利特開2005-278482號公報)中揭示有一種關於打發鮮奶油用穩定劑之發明,其特徵在於含有將蒟蒻粉、糖類及澱粉進行混合而調製之乾燥蒟蒻加工品、及明膠。根據該發明,藉由併用蒟蒻加工品與明膠,可提高保形性。又,亦揭示有若單獨使用蒟蒻加工品及單獨使用明膠,則保形性不夠充分(比較例1-4、1-5)。 In order to solve the above-mentioned problems, Patent Document 1 (Japanese Patent Laid-Open No. 2005-278482) discloses an invention of a stabilizer for whipped cream, which is characterized by containing konjac powder, sugar and starch prepared by mixing Dried konjac processed products and gelatin. According to this invention, shape retention can be improved by using the processed konjac product together with gelatin. In addition, it was also revealed that the shape retention properties were insufficient when the konjac processed product and the gelatin were used alone (Comparative Examples 1-4 and 1-5).
又,於專利文獻2(日本專利特開平8-154612號公報)中揭示有以特定之蛋白質、特定之乳化劑、特定之膳食纖維及/或特定之化工澱粉作為必須成分之可打發鮮奶油組成物係保形性優異。於實施例中,使用Pine fiber(難消化性糊精)作為特定之膳食纖維,使用Colflo 67(乙醯基化己二酸交聯澱粉)作為特定之化工澱粉。 Furthermore, Patent Document 2 (Japanese Patent Laid-Open No. 8-154612) discloses a composition of whipped fresh cream containing a specific protein, a specific emulsifier, a specific dietary fiber and/or a specific chemical starch as essential ingredients The material system has excellent shape retention. In the examples, Pine fiber (indigestible dextrin) was used as the specific dietary fiber, and Colflo 67 (acetylated adipic acid cross-linked starch) was used as the specific chemical starch.
又,進而於專利文獻3(日本專利特開2004-337166號公報)中揭示有一種可打發鮮奶油,其含有特定之澱粉分解物。於實施例及比較例中揭示有葡萄糖當量(DE)9.8~30.0之澱粉分解物,作為可打發鮮奶油,揭示有使用DE 20.7及14.5(實施例11及比較例5)者。 Moreover, patent document 3 (Japanese Unexamined Patent Application Publication No. 2004-337166) discloses a whipped fresh cream containing a specific starch decomposition product. In Examples and Comparative Examples, starch decomposed products with a dextrose equivalent (DE) of 9.8 to 30.0 were disclosed, and those using DE 20.7 and 14.5 (Example 11 and Comparative Example 5) were disclosed as whippable fresh cream.
專利文獻1:日本專利特開2005-278482號公報 Patent Document 1: Japanese Patent Laid-Open No. 2005-278482
專利文獻2:日本專利特開平8-154612號公報 Patent Document 2: Japanese Patent Laid-Open No. 8-154612
專利文獻3:日本專利特開2004-337166號公報 Patent Document 3: Japanese Patent Laid-Open No. 2004-337166
根據本發明者等人之研究,關於專利文獻2中所記載之技術,若如後述般為難消化性糊精或乙醯基化己二酸交聯澱粉,則提高衝擊時之保形性之效果不夠充分。 According to the research by the present inventors, the technique described in Patent Document 2, as described later, is an indigestible dextrin or acetylated adipic acid cross-linked starch, which has the effect of improving the shape retention at the time of impact Not enough.
又,於專利文獻3中並無關於提高保形性之效果之記載,又,本發明者等人經過研究,結果若如後述般為DE 20之澱粉分解物,則提高衝擊時之保形性之效果不夠充分。 In addition, Patent Document 3 does not describe the effect of improving shape retention, and the inventors of the present invention have studied and found that, as will be described later, a starch decomposed product of DE 20 improves shape retention at the time of impact The effect is not sufficient.
因此,本發明提供一種可提高可打發鮮奶油之保形性之可打發鮮奶油用澱粉、含有該澱粉之可打發鮮奶油及可打發鮮奶油用鮮奶油。 Therefore, the present invention provides a starch for whipped fresh cream that can improve the shape retention of a whipped fresh cream, a whipped fresh cream containing the starch, and a fresh cream for whipped fresh cream.
本發明者等人經過努力研究,結果發現,藉由AOAC(Association of Official Analytical Chemists,美國分析化學協會)公定法2002.02之抗性澱粉測定法而測得之抗性澱粉含量為50%以上之澱粉係提高可打發鮮奶油之保形性,從而完成了本發明。 The inventors of the present invention have made diligent research and found that the resistant starch content measured by the AOAC (Association of Official Analytical Chemists, American Association of Official Analytical Chemists) method for the determination of resistant starch in 2002.02 is starch with a resistant starch content of more than 50%. The present invention has been accomplished by improving the shape retention of the whipped fresh cream.
本發明之澱粉藉由含有於可打發鮮奶油中,可提高可打發鮮奶油之保形性。例如藉由使用本發明之澱粉,而即使於振動等衝擊時,亦可製成保形性優異之可打發鮮奶油。 The starch of the present invention can improve the shape retention of the whipped fresh cream by being contained in the whipped fresh cream. For example, by using the starch of the present invention, a whipped fresh cream excellent in shape retention can be obtained even under shock such as vibration.
即,根據本實施形態,提供一種可打發鮮奶油用澱粉,其藉由AOAC公定法2002.02之抗性澱粉測定法而測得之抗性澱粉含量為50%以上。 That is, according to the present embodiment, there is provided a starch for whipping cream whose resistant starch content is 50% or more as measured by the resistant starch measurement method of AOAC Official Method 2002.02.
上述澱粉之分子量峰值較佳為1×103以上且4×104以下。 The molecular weight peak of the starch is preferably 1×10 3 or more and 4×10 4 or less.
上述澱粉之分子量分散度較佳為1.5以上且6.0以下。 The molecular weight dispersion of the starch is preferably 1.5 or more and 6.0 or less.
上述澱粉之藉由示差掃描熱測定而測得之50℃~130℃下之糊化焓較佳為10J/g以下。 The gelatinization enthalpy at 50°C to 130°C measured by differential scanning calorimetry of the starch is preferably 10 J/g or less.
上述澱粉之200℃下加熱20分鐘後之上述抗性澱粉 含量較佳為50%以上。 The above-mentioned resistant starch content of the above-mentioned starch after heating at 200°C for 20 minutes is preferably 50% or more.
又,根據本實施形態,提供一種可打發鮮奶油,其含有藉由AOAC公定法2002.02之抗性澱粉測定法而測得之抗性澱粉含量為50%以上之澱粉。 Moreover, according to this embodiment, there is provided a whipped fresh cream containing starch whose resistant starch content is 50% or more as measured by the AOAC Official Method 2002.02 method for measuring resistant starch.
上述可打發鮮奶油中之上述澱粉之含量較佳為0.1質量%以上且10質量%以下。 It is preferable that content of the said starch in the said whipped fresh cream is 0.1 mass % or more and 10 mass % or less.
上述可打發鮮奶油中之上述澱粉之含量較佳係相對於上述可打發鮮奶油中之油脂100質量份為0.2質量份以上且15質量份以下。 It is preferable that content of the said starch in the said whipped fresh cream is 0.2 mass part or more and 15 mass parts or less with respect to 100 mass parts of fats and oils in the said whipped fresh cream.
上述可打發鮮奶油中之油脂中所含之植物性油脂之含量較佳係相對於上述可打發鮮奶油中之上述油脂整體為10質量%以上且100質量%以下。 It is preferable that content of the vegetable fats and oils contained in the fats and oils in the said whipped fresh cream is 10 mass % or more and 100 mass % or less with respect to the said whole fats and oils in the said whipped fresh cream.
又,根據本實施形態,提供一種飲食品,其含有上述可打發鮮奶油。 Moreover, according to this embodiment, the food-drinks containing the said whipped fresh cream is provided.
又,根據本實施形態,提供一種可打發鮮奶油之製造方法,其包括將藉由AOAC公定法2002.02之抗性澱粉測定法而測得之抗性澱粉含量為50%以上之澱粉添加至鮮奶油中並進行攪拌之步驟。 Furthermore, according to the present embodiment, there is provided a method for producing whipped fresh cream, which comprises adding a starch having a resistant starch content of 50% or more as measured by the AOAC Official Method 2002.02 Method for Measuring Resistant Starch to the fresh cream and carry out the step of stirring.
上述可打發鮮奶油中之上述澱粉之含量較佳係相對於上述鮮奶油100質量份為0.1質量份以上且10質量份以下。 It is preferable that content of the said starch in the said whipped fresh cream is 0.1 mass part or more and 10 mass parts or less with respect to 100 mass parts of said fresh cream.
上述可打發鮮奶油中之上述澱粉之含量較佳係相對於上述鮮奶油中之油脂100質量份為0.2質量份以上且15質量份以下。 It is preferable that content of the said starch in the said whipped fresh cream is 0.2 mass part or more and 15 mass parts or less with respect to 100 mass parts of fats and oils in the said fresh cream.
本實施形態中之製造方法較佳為包括將甜味料添加 至上述鮮奶油中之步驟。將甜味料添加至上述鮮奶油中之步驟可為與將澱粉添加至鮮奶油中並進行攪拌之步驟相同之步驟,亦可為其他步驟。 The production method in this embodiment preferably includes a step of adding a sweetener to the above-mentioned fresh cream. The step of adding the sweetener to the above fresh cream may be the same as the step of adding starch to the fresh cream and stirring, or may be another step.
又,根據本實施形態,提供一種提高可打發鮮奶油之保形性之方法,其係於可打發鮮奶油中含有藉由AOAC公定法2002.02之抗性澱粉測定法而測得之抗性澱粉含量為50%以上之澱粉。 Furthermore, according to the present embodiment, there is provided a method for improving the shape retention of whipped fresh cream, which comprises the content of resistant starch measured by the resistant starch determination method of AOAC Official Method 2002.02 in the whipped fresh cream It is more than 50% starch.
又,根據本實施形態,提供一種可打發鮮奶油用鮮奶油,其含有藉由AOAC公定法2002.02之抗性澱粉測定法而測得之抗性澱粉含量為50%以上之澱粉。 Moreover, according to this embodiment, the fresh cream for whipped cream which contains the resistant starch content measured by the AOAC official method 2002.02 measuring method of resistant starch is provided is 50% or more of starch.
上述鮮奶油中之上述澱粉之含量較佳為0.1質量%以上且10質量%以下。 It is preferable that content of the said starch in the said fresh cream is 0.1 mass % or more and 10 mass % or less.
上述鮮奶油中之上述澱粉之含量較佳係相對於上述鮮奶油中之油脂100質量份為0.2質量份以上且15質量份以下。 It is preferable that content of the said starch in the said fresh cream is 0.2 mass part or more and 15 mass parts or less with respect to 100 mass parts of fats and oils in the said fresh cream.
上述鮮奶油中之油脂中所含之植物性油脂之含量較佳係相對於上述鮮奶油中之上述油脂整體為10質量%以上且100質量%以下。 It is preferable that content of the vegetable oil and fat contained in the fats and oils in the said fresh cream is 10 mass % or more and 100 mass % or less with respect to the said whole fats and oils in the said fresh cream.
再者,該等各構成之任意組合、或將本發明之表述於方法等間進行變換而成者亦可有效作為本發明之態樣。例如為「可打發鮮奶油之保形性改善劑」。 In addition, arbitrary combinations of these respective structures, or those obtained by converting the expression of the present invention into methods and the like are also effective as aspects of the present invention. For example, "shape retention improver for whipped whipped cream".
本實施形態之可打發鮮奶油用澱粉中,藉由AOAC公定法2002.02之抗性澱粉測定法而測得之抗性澱粉含量為50%以上,較佳為55%以上,更佳為60%以上,進而較佳為62%以上,進而更佳為65%以上。再者,抗性澱粉含量之上限並無限制,為100% 以下,亦可為例如90%以下。 In the starch for whipped cream of the present embodiment, the content of resistant starch measured by the AOAC Official Method 2002.02 Determination of Resistant Starch is 50% or more, preferably 55% or more, more preferably 60% or more , more preferably 62% or more, still more preferably 65% or more. Furthermore, the upper limit of the resistant starch content is not limited, and it is 100% or less, and may be, for example, 90% or less.
此處,抗性澱粉含量被定義為試樣每單位乾燥重量之抗性澱粉重量(w/w)。 Here, the resistant starch content is defined as the weight of resistant starch per unit dry weight of the sample (w/w).
又,本實施形態之可打發鮮奶油用澱粉之分子量峰值係由進一步提高保形性之觀點而言,較佳為1×103以上且4×104以下,更佳為2×103以上,進而較佳為3×103以上,進而更佳為5×103以上。又,上述分子量峰值更佳為3.6×104以下,進而較佳為2.5×104以下,進而更佳為1.5×104以下。 Moreover, the molecular weight peak value of the starch for whipped cream of the present embodiment is preferably 1×10 3 or more and 4×10 4 or less, more preferably 2×10 3 or more, from the viewpoint of further improving shape retention. , more preferably 3×10 3 or more, and still more preferably 5×10 3 or more. Moreover, the above-mentioned molecular weight peak value is more preferably 3.6×10 4 or less, more preferably 2.5×10 4 or less, and still more preferably 1.5×10 4 or less.
又,本實施形態之可打發鮮奶油用澱粉之分子量分散度係由降低打發用鮮奶油之食感粗澀之觀點而言,較佳為1.5以上且6.0以下,更佳為2.0以上且5.5以下,進而較佳為3.0以上且5.0以下。 Moreover, the molecular weight dispersion degree of the starch for whipped cream of the present embodiment is preferably 1.5 or more and 6.0 or less, more preferably 2.0 or more and 5.5 or less, from the viewpoint of reducing the rough texture of the whipped cream. , and more preferably 3.0 or more and 5.0 or less.
再者,所謂分子量分散度意指重量平均分子量Mw相對於數量平均分子量Mn之比Mw/Mn。澱粉之分子量例如可藉由凝膠過濾層析法(GPC)(標準物質:支鏈澱粉換算)進行測定。 In addition, the molecular weight dispersion degree means the ratio Mw/Mn of the weight average molecular weight Mw with respect to the number average molecular weight Mn. The molecular weight of starch can be measured, for example, by gel filtration chromatography (GPC) (standard substance: amylopectin conversion).
又,本實施形態之可打發鮮奶油用澱粉之藉由示差掃描熱測定(Differential Scanning Calorimetry:DSC)而測得之50℃~130℃下之糊化焓係由即使預先對打發用鮮奶油進行滅菌處理亦維持功能之觀點而言,較佳為10J/g以下,更佳為8J/g以下,進而較佳為6J/g以下。再者,糊化焓之下限並無限制,例如為1J/g以上,較佳為3J/g以上。 In addition, the gelatinization enthalpy at 50°C to 130°C measured by the differential scanning calorimetry (Differential Scanning Calorimetry: DSC) of the starch for whipping cream according to the present embodiment is determined even if the whipping cream is prepared in advance. From the viewpoint of maintaining the function as well, the sterilization treatment is preferably 10 J/g or less, more preferably 8 J/g or less, and still more preferably 6 J/g or less. In addition, the lower limit of the gelatinization enthalpy is not limited, for example, it is 1 J/g or more, preferably 3 J/g or more.
又,本實施形態之可打發鮮奶油用澱粉之於200℃下加熱20分鐘後之抗性澱粉含量係由即使於打發用鮮奶油之滅菌處理後亦保持充分之保形性之觀點而言,較佳為50%以上,更佳為 55%以上,進而較佳為58%以上,進而更佳為60%以上,尤佳為63%以上。該抗性澱粉含量之上限並無限制,為100%以下,亦可為例如90%以下。 In addition, the resistant starch content of the starch for whipped cream of the present embodiment after heating at 200° C. for 20 minutes is from the viewpoint of maintaining sufficient shape retention even after the sterilization of the whipped cream. It is preferably 50% or more, more preferably 55% or more, still more preferably 58% or more, still more preferably 60% or more, particularly preferably 63% or more. The upper limit of the resistant starch content is not limited, and it is 100% or less, for example, 90% or less.
關於本實施形態之可打發鮮奶油用澱粉,其製造方法並無特別限定,例如可藉由對澱粉進行酸處理、濕熱處理等處理而製造,較佳係直鏈澱粉含量為40%以上之富含直鏈澱粉之澱粉之酸處理物或濕熱處理物,更佳為酸處理高直鏈澱粉玉米澱粉。 The production method of the starch for whipping fresh cream of the present embodiment is not particularly limited. For example, it can be produced by subjecting the starch to acid treatment, wet heat treatment, and the like. The acid-treated product or the heat-moisture-treated product of amylose-containing starch is more preferably acid-treated high-amylose corn starch.
富含直鏈澱粉之澱粉之酸處理物係例如藉由將直鏈澱粉含量為40%以上之富含直鏈澱粉之澱粉作為原料,將該原料於無機酸水溶液中進行酸處理而獲得,例如可依據日本專利特開2011-84674號公報中所記載之方法進行製造。 The acid-treated product of amylose-rich starch is obtained, for example, by using amylose-rich starch with an amylose content of 40% or more as a raw material and subjecting the raw material to acid treatment in an aqueous mineral acid solution, such as It can be manufactured according to the method described in Japanese Patent Laid-Open No. 2011-84674.
又,富含直鏈澱粉之澱粉之酸處理物之葡萄糖當量(DE)係由進一步提高保形性之觀點而言,例如為0.001以上且1以下,較佳為0.01以上且1以下。 In addition, the dextrose equivalent (DE) of the acid-treated product of amylose-rich starch is, for example, 0.001 or more and 1 or less, preferably 0.01 or more and 1 or less, from the viewpoint of further improving shape retention.
再者,於在本說明書中無特別記載之情形時,各用語之定義如下所述。 In addition, when there is no particular description in this specification, the definition of each term is as follows.
漿體濃度:澱粉乾重相對於澱粉漿體重量之比例(w/w)。 Slurry concentration: the ratio of starch dry weight to starch slurry weight (w/w).
酸當量濃度:酸相對於亦包含來自澱粉之水分在內之反應液中之水的當量濃度。此處,水分係指水分相對於澱粉濕重之比例(w/w)。 Acid Normality: The normality of acid relative to the water in the reaction solution which also contains water from starch. Here, moisture refers to the ratio (w/w) of moisture to the wet weight of starch.
抗性澱粉含量:抗性澱粉之重量相對於試樣乾重之比例(w/w)。 Resistant starch content: the ratio of the weight of resistant starch to the dry weight of the sample (w/w).
用作原料之富含直鏈澱粉之澱粉之來源不論玉米、馬鈴薯、米、小麥、蕃薯、木薯等均可,但由可容易地獲得之觀點而言較佳為來自玉米者,具體而言,較佳為高直鏈澱粉玉米澱粉。高 直鏈澱粉玉米澱粉係藉由育種而提高了直鏈澱粉含量之玉米澱粉,目前可獲得直鏈澱粉含量為40%以上者、為70%以上者。若澱粉中之直鏈澱粉含量例如為40%以上、較佳為60%以上,則任意澱粉均可用作原料。 The source of the amylose-rich starch used as the raw material may be corn, potato, rice, wheat, sweet potato, tapioca, etc., but from the viewpoint of being easily available, it is preferably derived from corn, specifically , preferably high amylose corn starch. High-amylose corn starch is corn starch whose amylose content has been increased by breeding, and those with amylose content of 40% or more and 70% or more are currently available. Any starch can be used as a raw material as long as the amylose content in the starch is, for example, 40% or more, preferably 60% or more.
於酸處理中,將原料之澱粉與水投入至反應裝置中。或將於水中使無機酸預先溶解而成之酸水與原料之澱粉投入至反應裝置中。由更穩定地進行酸處理之觀點而言,較理想為處於反應中之澱粉之全部量均質地分散於水相內之狀態、或經漿體化之狀態。因此,將經過酸處理之澱粉漿體之濃度以成為例如10%以上且50%以下、較佳為20%以上且40%以下之範圍之方式進行調整。若漿體濃度過高,則存在漿體黏度上升,而變得難以均勻地攪拌漿體之情況。 In the acid treatment, the raw starch and water are put into the reaction device. Alternatively, acid water prepared by pre-dissolving inorganic acid in water and starch of raw materials are put into the reaction device. From the viewpoint of more stably performing the acid treatment, it is preferable that the entire amount of the starch being reacted is uniformly dispersed in the water phase, or the state that it is slurried. Therefore, the concentration of the acid-treated starch slurry is adjusted to be, for example, 10% or more and 50% or less, preferably 20% or more and 40% or less. When the slurry concentration is too high, the viscosity of the slurry increases, and it may become difficult to uniformly stir the slurry.
作為酸處理中所使用之酸,具體而言可列舉鹽酸、硫酸、硝酸等無機酸,可不論種類、純度等進行使用。 Specific examples of the acid used for the acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, and they can be used irrespective of the type, purity, and the like.
酸處理反應例如係將酸處理時之無機酸濃度、反應溫度及反應時間設定為特定條件。以下,對各條件進行具體說明。 In the acid treatment reaction, for example, the mineral acid concentration, reaction temperature, and reaction time at the time of acid treatment are set to specific conditions. Hereinafter, each condition will be specifically described.
首先,關於酸處理之時間,由更確實地抑制反應中之變質之觀點而言,將酸處理所需之時間設為例如5天以內、較佳為3天以內、更佳為2天以內。 First, the time required for the acid treatment is, for example, within 5 days, preferably within 3 days, and more preferably within 2 days, from the viewpoint of more reliably suppressing deterioration during the reaction.
又,關於酸處理中之無機酸濃度及反應溫度,例如設為滿足以下式(1)之條件。 Moreover, regarding the mineral acid concentration and reaction temperature in an acid treatment, for example, the following formula (1) shall be satisfied.
(5.54×(4.20)(T-40)/10)(-0.879)≦C<-0.000016×T3+0.00068×T2-0.028×T+4.3 (1) (5.54×(4.20) (T-40)/10 ) (-0.879) ≦C<-0.000016×T 3 +0.00068×T 2 -0.028×T+4.3 (1)
(其中,上述式(1)中,T:反應溫度(℃)、C:無機酸水溶液中 之無機酸之當量濃度(N)。) (In the above formula (1), T: the reaction temperature (°C), C: the normal concentration (N) of the inorganic acid in the inorganic acid aqueous solution.)
若無機酸當量濃度及反應溫度均過高,則存在無法充分提高抗性澱粉含量之情況。另一方面,若過低,則存在酸處理反應過於耗時之情況。 When both the inorganic acid equivalent concentration and the reaction temperature are too high, the resistant starch content may not be sufficiently increased. On the other hand, if it is too low, the acid treatment reaction may take too much time.
進而,酸處理中之反應時間可自反應溫度及酸當量濃度之2個因數,根據以下式(2)單一化地決定。 Furthermore, the reaction time in the acid treatment can be determined in a simplified manner from the following formula (2) from two factors of the reaction temperature and the acid normal concentration.
13.0×C(-1.14)×(1/4.2)(T-40)/10≦t≦180×C(-1.58)×(1/4.2)(T-40)/10 (2) 13.0×C (-1.14) ×(1/4.2) (T-40)/10 ≦t≦180×C (-1.58) ×(1/4.2) (T-40)/10 (2)
(其中,上述式(2)中,T:反應溫度(℃)、C:無機酸水溶液中之無機酸之當量濃度(N)、t:反應時間(小時)。) (In the above formula (2), T: reaction temperature (°C), C: normal concentration (N) of the inorganic acid in the inorganic acid aqueous solution, t: reaction time (hours).)
上述式(2)係根據實驗而求出之式,為基於下述關係之式,即若酸當量濃度成為2倍,則反應之最短時間成為1/2.2倍,最長時間成為1/3倍,若反應溫度上升10℃,則最短時間、最長時間一併成為1/4.2倍。 The above formula (2) is obtained by experiments, and is based on the relationship that when the acid normality is doubled, the shortest time of the reaction is 1/2.2 times, and the longest time is 1/3 times, When the reaction temperature rises by 10° C., the shortest time and the longest time become 1/4.2 times as much.
本實施形態之可打發鮮奶油係藉由攪拌鮮奶油、進行打發而獲得。鮮奶油有使用來自生乳、牛乳等乳之動物性油脂之動物性鮮奶油(亦稱為動物性乳製品奶油(dairy cream)、乳製品奶油)與使用乳脂肪以外之植物性油脂之植物性鮮奶油(亦稱為植物性可打發鮮奶油、可打發鮮奶油)。又,亦有使用動物性油脂與植物性油脂之複合型鮮奶油。本實施形態中所使用之鮮奶油並無特別限定,鮮奶油中之植物性鮮奶油含量較佳為10質量%以上且100質量%以下,更佳為30質量%以上且100質量%以下,進而較佳為40質量%以上且100質量%以下,進而更佳為45質量%以上且100質量%以下。 The whippable fresh cream of this embodiment is obtained by stirring and whipping fresh cream. Fresh cream includes animal-based fresh cream (also known as animal-based dairy cream, dairy cream) using animal fats and oils derived from milk such as raw milk and cow's milk, and vegetable-based fresh cream using vegetable fats other than milk fat. Cream (also known as vegetable-based whipped cream, whipped cream). In addition, there is also a compound fresh cream using animal fats and oils and vegetable fats. The fresh cream used in the present embodiment is not particularly limited, but the content of the vegetable fresh cream in the fresh cream is preferably 10% by mass or more and 100% by mass or less, more preferably 30% by mass or more and 100% by mass or less, and further Preferably it is 40 mass % or more and 100 mass % or less, More preferably, it is 45 mass % or more and 100 mass % or less.
又,上述鮮奶油中之油脂中所含之植物性油脂之含量 係由充分地提高保形性之觀點而言,相對於鮮奶油中之油脂整體較佳為10質量%以上且100質量%以下,更佳為30質量%以上且100質量%以下,進而較佳為40質量%以上且100質量%以下,進而更佳為45質量%以上且100質量%以下。 In addition, the content of the vegetable fats and oils contained in the fats and oils in the fresh cream is preferably 10% by mass or more and 100% by mass or less with respect to the entire fats and oils in the fresh cream from the viewpoint of sufficiently improving shape retention. , more preferably 30 mass % or more and 100 mass % or less, still more preferably 40 mass % or more and 100 mass % or less, still more preferably 45 mass % or more and 100 mass % or less.
又,由相同之觀點而言,本實施形態之可打發鮮奶油中之油脂中所含之植物性油脂之含量係相對於可打發鮮奶油中之油脂整體較佳為10質量%以上且100質量%以下,更佳為30質量%以上且100質量%以下,進而較佳為40質量%以上且100質量%以下,進而更佳為45質量%以上且100質量%以下。 Moreover, from the same viewpoint, the content of the vegetable oil and fat contained in the oil and fat in the whipped fresh cream of the present embodiment is preferably 10 mass % or more and 100 mass % with respect to the entire oil and fat in the whipped fresh cream. % or less, more preferably 30 mass % or more and 100 mass % or less, still more preferably 40 mass % or more and 100 mass % or less, still more preferably 45 mass % or more and 100 mass % or less.
又,關於本實施形態之可打發鮮奶油中的藉由AOAC公定法2002.02之抗性澱粉測定法而測得之抗性澱粉含量為50%以上之澱粉之含量,係由充分地提高保形性之觀點而言,較佳為相對於鮮奶油100質量份含有0.1質量份以上且10質量份以下,更佳為含有0.3質量份以上且8質量份以下,進而較佳為含有0.3質量份以上且5質量份以下,尤佳為含有0.5質量份以上且3質量份以下。又,較佳為相對於鮮奶油中之油脂100質量份含有0.2質量份以上且15質量份以下,更佳為含有0.5質量份以上且15質量份以下,進而較佳為含有1質量份以上且10質量份以下,進而更佳為含有2質量份以上且8質量份以下。 In addition, regarding the content of starch whose resistant starch content is 50% or more measured by the resistant starch determination method of AOAC Official Law 2002.02 in the whipped fresh cream of the present embodiment, the reason is that the shape retention is sufficiently improved. From a viewpoint, it is preferable to contain 0.1 mass part or more and 10 mass parts or less with respect to 100 mass parts of fresh cream, more preferably 0.3 mass part or more and 8 mass parts or less, still more preferably 0.3 mass part or more and 5 parts by mass or less, particularly preferably 0.5 parts by mass or more and 3 parts by mass or less. Moreover, it is preferable to contain 0.2 mass part or more and 15 mass parts or less with respect to 100 mass parts of fats and oils in the fresh cream, more preferably 0.5 mass part or more and 15 mass parts or less, and still more preferably 1 mass part or more and 10 parts by mass or less, more preferably 2 parts by mass or more and 8 parts by mass or less.
又,由相同之觀點而言,本實施形態之可打發鮮奶油中之上述澱粉之含量較佳為0.1質量%以上且10質量%以下,更佳為0.3質量%以上且8質量%以下,進而較佳為0.3質量%以上且5質量%以下,進而更佳為0.7質量%以上且3.5質量%以下。 Moreover, from the same viewpoint, the content of the above-mentioned starch in the whipped fresh cream of the present embodiment is preferably 0.1 mass % or more and 10 mass % or less, more preferably 0.3 mass % or more and 8 mass % or less, and further Preferably it is 0.3 mass % or more and 5 mass % or less, More preferably, it is 0.7 mass % or more and 3.5 mass % or less.
又,由相同之觀點而言,可打發鮮奶油較佳為相對於 可打發鮮奶油中之油脂100質量份含有0.2質量份以上且15質量份以下之上述澱粉,更佳為含有0.5質量份以上且15質量份以下,進而較佳為含有1質量份以上且10質量份以下,進而更佳為含有2質量份以上且8質量份以下。 Moreover, from the same viewpoint, it is preferable to contain 0.2 mass part or more and 15 mass parts or less of the said starch with respect to 100 mass parts of fats and oils in the whipped fresh cream, more preferably 0.5 mass part or more. And 15 mass parts or less, it is more preferable to contain 1 mass part or more and 10 mass parts or less, and it is still more preferable to contain 2 mass parts or more and 8 mass parts or less.
本實施形態之可打發鮮奶油用鮮奶油係含有藉由AOAC公定法2002.02之抗性澱粉測定法而測得之抗性澱粉含量為50%以上之澱粉。鮮奶油中之上述澱粉之含量係由充分地提高保形性之觀點而言,較佳為0.1質量%以上且10質量%以下,更佳為0.3質量%以上且8質量%以下,進而較佳為0.3質量%以上且5質量%以下,進而更佳為0.7質量%以上且3.5質量%以下。 The whipped fresh cream of the present embodiment contains starch with a resistant starch content of 50% or more as measured by the AOAC Official Method 2002.02 method for the determination of resistant starch. The content of the above-mentioned starch in the fresh cream is preferably 0.1 mass % or more and 10 mass % or less, more preferably 0.3 mass % or more and 8 mass % or less, and still more preferably, from the viewpoint of sufficiently improving shape retention. It is 0.3 mass % or more and 5 mass % or less, and more preferably 0.7 mass % or more and 3.5 mass % or less.
又,所使用之鮮奶油並無特別限定,亦可使用市售之鮮奶油。 In addition, the fresh cream to be used is not particularly limited, and commercially available fresh cream may also be used.
上述鮮奶油中之植物性鮮奶油含量並無特別限定,由充分地提高保形性之觀點而言,相對於鮮奶油整體較佳為10質量%以上且100質量%以下,更佳為30質量%以上且100質量%以下,進而較佳為40質量%以上且100質量%以下,進而更佳為45質量%以上且100質量%以下。 The content of vegetable fresh cream in the fresh cream is not particularly limited, but from the viewpoint of sufficiently improving shape retention, it is preferably 10% by mass or more and 100% by mass or less, more preferably 30% by mass with respect to the whole fresh cream. % or more and 100 mass % or less, more preferably 40 mass % or more and 100 mass % or less, still more preferably 45 mass % or more and 100 mass % or less.
又,由相同之觀點而言,上述鮮奶油中之油脂中所含之植物性油脂之含量係相對於鮮奶油中之油脂整體較佳為10質量%以上且100質量%以下,更佳為30質量%以上且100質量%以下,進而較佳為40質量%以上且100質量%以下,進而更佳為45質量%以上且100質量%以下。 Moreover, from the same viewpoint, the content of the vegetable fats and oils contained in the fats and oils in the fresh cream is preferably 10% by mass or more and 100% by mass or less, more preferably 30% by mass relative to the whole fats and oils in the fresh cream. The mass % or more and 100 mass % or less, more preferably 40 mass % or more and 100 mass % or less, and still more preferably 45 mass % or more and 100 mass % or less.
藉由於此種鮮奶油中添加上述澱粉,可製造本實施形態之可打發鮮奶油用鮮奶油,可打發鮮奶油係由充分地提高保形性之觀點而言,較佳為相對於上述鮮奶油100質量份含有0.1質量份 以上且10質量份以下之上述澱粉,更佳為含有0.3質量份以上且8質量份以下,進而較佳為含有0.3質量份以上且5質量份以下,尤佳為含有0.5質量份以上且3質量份以下。又,由相同之觀點而言,可打發鮮奶油較佳為相對於上述鮮奶油中之油脂100質量份含有0.2質量份以上且15質量份以下之上述澱粉,更佳為含有0.5質量份以上且15質量份以下,進而較佳為含有1質量份以上且10質量份以下,進而更佳為含有2質量份以上且8質量份以下。 By adding the above-mentioned starch to such fresh cream, the whipped fresh cream of the present embodiment can be produced, and the whipped fresh cream is preferably the above-mentioned fresh cream from the viewpoint of sufficiently improving the shape retention. 0.1 to 10 parts by mass of the above-mentioned starch is contained in 100 parts by mass, more preferably 0.3 to 8 parts by mass, still more preferably 0.3 to 5 parts by mass, particularly preferably 0.3 to 5 parts by mass 0.5 mass parts or more and 3 mass parts or less. Moreover, from the same viewpoint, it is preferable to contain 0.2 mass part or more and 15 mass parts or less of the said starch with respect to 100 mass parts of fats and oils in the said fresh cream, and it is more preferable to contain 0.5 mass part or more and 15 parts by mass or less, more preferably 1 part by mass or more and 10 parts by mass or less, still more preferably 2 parts by mass or more and 8 parts by mass or less.
於製造本實施形態之可打發鮮奶油時,對於添加本實施形態之可打發鮮奶油用澱粉之時機並不特別規定,較佳為於進行打發前之鮮奶油中進行添加,其後亦可經由滅菌步驟。 When producing the whippable fresh cream of the present embodiment, the timing of adding the starch for the whippable fresh cream of the present embodiment is not particularly limited, but it is preferably added to the fresh cream before whipping, and can be added via Sterilization step.
又,關於在製造可打發鮮奶油時進行打發之方法,並無特別限定,可手工作業,亦可使用市售之裝置(例如工業用攪拌機、打發器、家用手持式攪拌器等)進行打發。 In addition, there is no particular limitation on the method of whipping when producing whipped fresh cream, and it may be performed manually or using a commercially available device (for example, an industrial mixer, a whisk, a household hand mixer, etc.).
本實施形態之可打發鮮奶油除使用本實施形態之可打發鮮奶油用澱粉以外,亦可於不致對本發明之效果產生影響之範圍內適當使用乳製品、甜味料、乳化劑、穩定劑、香料、防腐劑、抗氧化劑、維生素、礦物質等添加劑。 In addition to the starch for whipped fresh cream of this embodiment, dairy products, sweeteners, emulsifiers, stabilizers, Spices, preservatives, antioxidants, vitamins, minerals and other additives.
作為甜味料,可列舉:砂糖、果糖、葡萄糖、飴糖、還原飴糖、蜂蜜、異構化糖、轉化糖、寡醣(異麥芽寡醣、還原木寡醣、大豆寡醣等)、海藻糖、糖醇(麥芽糖醇、赤蘚糖醇、山梨糖醇、木糖醇、乳糖醇等)、阿斯巴甜、乙醯磺胺酸鉀、愛德萬甜(Advantame)、蔗糖素、阿力甜(Aclame)、紐甜(Neotame)、糖精、甜菊萃取物等。 Examples of sweeteners include sugar, fructose, glucose, caramel, reduced caramel, honey, isomerized sugar, invert sugar, oligosaccharides (isomaltooligosaccharide, reduced xylo-oligosaccharide, soybean oligosaccharide, etc.), seaweed Sugar, sugar alcohol (maltitol, erythritol, sorbitol, xylitol, lactitol, etc.), aspartame, acesulfame potassium, Advantame, sucralose, aliquot Aclame, Neotame, Saccharin, Stevia Extract, etc.
甜味料之含量並無特別限定,係由不致對味質產生不 適感之觀點而言,例如於可打發鮮奶油中為0.1質量%以上且30質量%以下,較佳為2質量%以上且20質量%以下。 The content of the sweetener is not particularly limited, but from the viewpoint of not causing discomfort to the taste, it is, for example, 0.1% by mass or more and 30% by mass or less, preferably 2% by mass or more, in whipped fresh cream. 20 mass % or less.
本實施形態之可打發鮮奶油較佳為進行冷藏保存(超過0℃且為10℃以下)及/或冷凍保存(-100℃以上且0℃以下),尤佳為於對可打發鮮奶油造形後進行冷藏保存及/或冷凍保存。 The whippable fresh cream of this embodiment is preferably refrigerated (over 0°C and below 10°C) and/or frozen (-100°C or higher and below 0°C), especially for shaping the whippable fresh cream. refrigerated and/or frozen.
本實施形態之可打發鮮奶油雖然亦可直接食用,但亦可與其他飲食品進行組合。作為此種飲食品之例,可列舉:曲奇、餅乾、蛋糕、海綿蛋糕、長崎蛋糕、鬆餅、可麗餅等烘烤糕點、布丁、巧克力、果凍等砂糖甜點、糯米團、日式糕點、餡料包、蛋糕捲、夾心泡芙等西式糕點、凍糕、三明治、甜麵包等麵包類、咖啡、哈密瓜味蘇打等飲料等。 Although the whippable fresh cream of this embodiment can be eaten as it is, it can also be combined with other food and drink products. Examples of such food and beverages include cookies, biscuits, cakes, sponge cakes, Nagasaki cakes, muffins, crepes and other baked confections, puddings, chocolates, jelly and other sugar desserts, mochi, Japanese confectionery , Western-style pastries such as filling bags, cake rolls, sandwich puffs, parfaits, sandwiches, sweet breads and other breads, coffee, cantaloupe-flavored soda and other beverages.
本發明包含以下態樣。 The present invention includes the following aspects.
1.一種可打發鮮奶油用澱粉,其藉由AOAC公定法2002.02之抗性澱粉測定法而測得之抗性澱粉含量為50%以上。 1. A starch for whipping fresh cream, the resistant starch content of which is measured by the resistant starch determination method of AOAC Official Law 2002.02 is 50% or more.
2.如1.所記載之澱粉,其中,上述澱粉之分子量峰值為1×103以上且4×104以下。 2. The starch according to 1., wherein the molecular weight peak of the starch is 1×10 3 or more and 4×10 4 or less.
3.如1.或2.記載之澱粉,其中,上述澱粉之分子量分散度為1.5以上且6.0以下。 3. The starch according to 1. or 2., wherein the molecular weight dispersion of the starch is 1.5 or more and 6.0 or less.
4.如1.至3.中任一項所記載之澱粉,其中,上述澱粉之藉由示差掃描熱測定而測得之50℃~130℃下之糊化焓為10J/g以下。 4. The starch according to any one of 1. to 3., wherein the starch has a gelatinization enthalpy at 50° C. to 130° C. measured by differential scanning calorimetry of 10 J/g or less.
5.如1.至4.中任一項所記載之澱粉,其中,上述澱粉之於200℃下加熱20分鐘後之上述抗性澱粉含量為50%以上。 5. The starch according to any one of 1. to 4., wherein the resistant starch content of the starch after heating at 200° C. for 20 minutes is 50% or more.
6.一種可打發鮮奶油,其含有藉由AOAC公定法2002.02之抗性澱粉測定法而測得之抗性澱粉含量為50%以上之澱粉。 6. A whipped fresh cream containing starch with a resistant starch content of 50% or more as measured by the AOAC Official Method 2002.02 Determination of Resistant Starch.
7.如6.所記載之可打發鮮奶油,其中,上述澱粉之含量為0.1質量%以上且10質量%以下。 7. The whippable fresh cream as described in 6. whose content of the said starch is 0.1 mass % or more and 10 mass % or less.
8.如6.或7.所記載之可打發鮮奶油,其中,上述澱粉係相對於上述可打發鮮奶油中之油脂100質量份為0.2質量份以上且15質量份以下。 8. The whipped cream according to 6. or 7., wherein the starch is 0.2 parts by mass or more and 15 parts by mass or less with respect to 100 parts by mass of fats and oils in the aforementioned whipped cream.
9.如6.至8.中任一項所記載之可打發鮮奶油,其中,上述可打發鮮奶油中之油脂中所含之植物性油脂之含量為10質量%以上且100質量%以下。 9. The whipped cream according to any one of 6. to 8., wherein the content of the vegetable oil and fat contained in the fats and oils in the whipped cream is 10% by mass or more and 100% by mass or less.
10.一種飲食品,其含有如6.至9.中任一項所記載之可打發鮮奶油。 10. Food-drinks containing the whipped fresh cream as described in any one of 6. to 9..
11.一種可打發鮮奶油之製造方法,其包括將藉由AOAC公定法2002.02之抗性澱粉測定法而測得之抗性澱粉含量為50%以上之澱粉添加至鮮奶油中並進行攪拌之步驟。 11. A method for producing whipped fresh cream, comprising the steps of adding a starch with a resistant starch content of more than 50% measured by the resistant starch determination method of AOAC Official Law 2002.02 to the fresh cream and stirring .
12.如11.所記載之製造方法,其中,上述澱粉係相對於上述鮮奶油100質量份為0.1質量份以上且10質量份以下。 12. The manufacturing method of 11. whose said starch is 0.1 mass part or more and 10 mass parts or less with respect to 100 mass parts of said fresh cream.
13.如11.或12.所記載之製造方法,其中,上述澱粉係相對於上述鮮奶油中之油脂100質量份為0.2質量份以上且15質量份以下。 13. The manufacturing method of 11. or 12. whose said starch is 0.2 mass part or more and 15 mass parts or less with respect to 100 mass parts of fats and oils in the said fresh cream.
14.如11.至13.中任一項所記載之製造方法,其中,將甜味料添加至上述鮮奶油中。 14. The production method according to any one of 11. to 13., wherein a sweetener is added to the fresh cream.
15.一種提高可打發鮮奶油之保形性之方法,其特徵在於:於可打發鮮奶油中含有藉由AOAC公定法2002.02之抗性澱粉測定法而測得之抗性澱粉含量為50%以上之澱粉。 15. A method for improving the shape retention of whipped fresh cream, characterized in that: the content of resistant starch measured by the resistant starch determination method of AOAC Official Law 2002.02 in the whipped fresh cream is more than 50% of starch.
16.一種可打發鮮奶油用鮮奶油,其含有藉由AOAC公定法2002.02之抗性澱粉測定法而測得之抗性澱粉含量為50%以上之澱 粉。 16. A whipped whipped cream containing starch with a resistant starch content of 50% or more as measured by the AOAC Official Method 2002.02 Determination of Resistant Starch.
17.如16.所記載之鮮奶油,其中,上述澱粉之含量為0.1質量%以上且10質量%以下。 17. The fresh cream according to 16., wherein the content of the starch is 0.1 mass % or more and 10 mass % or less.
18.如16.或17.所記載之鮮奶油,其中,上述澱粉係相對於上述鮮奶油中之油脂100質量份為0.2質量份以上且15質量份以下。 18. The fresh cream according to 16. or 17., wherein the starch is 0.2 parts by mass or more and 15 parts by mass or less with respect to 100 parts by mass of fats and oils in the fresh cream.
19.如16.至18.中任一項所記載之鮮奶油,其中,上述鮮奶油中之油脂中所含之植物性油脂之含量為10質量%以上且100質量%以下。 19. The fresh cream according to any one of 16. to 18., wherein the content of vegetable fats and oils contained in the fats and oils in the fresh cream is 10% by mass or more and 100% by mass or less.
以下,表示本發明之實施例,但本發明之主旨並不限於該等。 Hereinafter, although the Example of this invention is shown, the meaning of this invention is not limited to these.
依據日本專利特開2011-84674號公報中所記載之實施例1而製造RS含量為50%以上之澱粉(澱粉A)。 According to Example 1 described in Japanese Patent Laid-Open No. 2011-84674, starch (starch A) having an RS content of 50% or more was produced.
具體而言,使用高直鏈澱粉玉米澱粉HS-7 classVII(J-OIL MILLS股份有限公司製造,水分15.0%,直鏈澱粉含量70%),以相對於漿體重量之澱粉乾重成為40%(dry starch weight/slurry weight)之方式加入水而調製漿體320g。向其中,依漿體懸浮之狀態加入調製成6.67N之鹽酸水溶液80mL,並調整為40℃。此時,包含澱粉水分之反應水每份之鹽酸之當量濃度成為1.96N。於加入鹽酸水溶液後,將到達40℃之時間點設為起始時間。於反應24小時後,使用3% NaOH進行中和並進行水洗、脫水、乾燥,而獲得 作為富含抗性澱粉之澱粉的酸處理高直鏈澱粉玉米澱粉(澱粉A)。澱粉A之DE為0.1。再者,所謂酸當量濃度意指最終反應液中之包含澱粉水分在內之反應水每份之酸當量濃度。 Specifically, high-amylose corn starch HS-7 class VII (manufactured by J-OIL MILLS Co., Ltd., moisture 15.0%, amylose content 70%) was used, and the dry weight of starch relative to the weight of the slurry was 40% (dry Water was added in the manner of starch weight/slurry weight) to prepare a slurry of 320 g. To this, 80 mL of an aqueous hydrochloric acid solution prepared to be 6.67N was added in a state in which the slurry was suspended, and the temperature was adjusted to 40°C. At this time, the normal concentration of hydrochloric acid per part of the reaction water containing starch water was 1.96N. After the addition of the aqueous hydrochloric acid solution, the time point at which it reached 40° C. was set as the starting time. After 24 hours of reaction, neutralization with 3% NaOH, water washing, dehydration, and drying were performed to obtain acid-treated high-amylose corn starch (starch A) as resistant starch-rich starch. The DE of starch A is 0.1. Furthermore, the so-called acid equivalent concentration refers to the acid equivalent concentration per part of the reaction water including starch moisture in the final reaction solution.
將所獲得之澱粉A之分析結果示於以下。 The analysis results of the obtained starch A are shown below.
RS含量:68% RS content: 68%
分子量峰值:1.2×104 Molecular weight peak: 1.2×10 4
分子量分散度:4.0 Molecular weight dispersion: 4.0
藉由示差掃描熱測定(DSC)而測得之糊化焓:4.9J/g Gelatinization enthalpy by Differential Scanning Calorimetry (DSC): 4.9 J/g
200℃下加熱20分鐘後之抗性澱粉含量:67% Resistant starch content after heating at 200°C for 20 minutes: 67%
此處,分子量分佈、糊化焓、及於200℃下加熱20分鐘後之抗性澱粉含量之測定係分別藉由以下方法進行。 Here, the measurement of molecular weight distribution, gelatinization enthalpy, and resistant starch content after heating at 200° C. for 20 minutes were performed by the following methods, respectively.
分子量分佈(分子量峰值及分子量分散度)之測定係使用東曹公司製造之HPLC單元(泵DP-8020,RI檢測器RS-8021,脫氣裝置SD-8022)。分析條件如下所述。 Molecular weight distribution (molecular weight peak and molecular weight dispersion) were measured using an HPLC unit (pump DP-8020, RI detector RS-8021, degasser SD-8022) manufactured by Tosoh Corporation. Analysis conditions are as follows.
管柱:TSKgel α-M(內徑7.8mm,長度30cm)(東曹公司製造)2根 Column: 2 TSKgel α-M (inner diameter 7.8 mm, length 30 cm) (manufactured by Tosoh Corporation)
流速:0.5ml/min Flow rate: 0.5ml/min
流動相:5mM NaNO3/二甲基亞碸:水(9:1) Mobile phase: 5mM NaNO3/dimethylsulfite:water ( 9 :1)
管柱溫度:40℃ Column temperature: 40℃
分析量:0.2mL(試樣濃度1.0mg/mL流動相) Analysis volume: 0.2mL (sample concentration 1.0mg/mL mobile phase)
檢測器之資料係利用專用軟體(多站GPC-8020 model II資料收集版本5.70,東曹公司製造)進行收集,從而計算分子量 峰值、分子量分散度。校準曲線係使用分子量已知之支鏈澱粉(昭和電工公司製造,Shodex Standard P-82)而製成。 The data of the detector was collected using a dedicated software (multi-station GPC-8020 model II data collection version 5.70, manufactured by Tosoh Corporation) to calculate the molecular weight peak and the molecular weight dispersion. The calibration curve was prepared using amylopectin (Showa Denko Co., Ltd., Shodex Standard P-82) with a known molecular weight.
於DSC之測定中,使用MAC Science公司製造之DSC3100。將試樣15mg與蒸餾水45μL放入70μL容量之鋁電解槽中,並蓋上蓋子進行密閉,於室溫下放置3小時以上使之吸水。作為參考,使用空白槽。升溫係自室溫以10℃/min之速度升溫至130℃。根據所獲得之DSC圖之50℃~130℃下之吸熱波峰之面積而測定熱量,將屬於該熱量之糊化焓定義為每澱粉乾燥重量之糊化熱(J/g)。 In the measurement of DSC, DSC3100 manufactured by MAC Science was used. Put 15 mg of the sample and 45 μL of distilled water into an aluminum electrolytic cell with a capacity of 70 μL, cover it with a lid, and place it at room temperature for more than 3 hours to absorb water. For reference, use an empty slot. The temperature was raised from room temperature to 130°C at a rate of 10°C/min. The heat was measured according to the area of the endothermic peak at 50°C to 130°C in the obtained DSC chart, and the gelatinization enthalpy belonging to the heat was defined as the heat of gelatinization per dry weight of starch (J/g).
以水分成為30%之方式將澱粉與水混合,利用Wonder Brender(OSAKA CHEMICAL公司製造)進行3秒鐘之混合2次。其後,利用橡膠刮刀將附著於側面及底部之澱粉刮落,再次進行3秒鐘之混合1次。取該濕度經調節之澱粉6g,填裝於底面直徑為52mm、開口部直徑為72mm、高度為36mm之不鏽鋼製杯中,於其上重疊相同大小之不鏽鋼製杯,並自上方按壓穩固10秒鐘。將重疊之不鏽鋼製杯去除,將試樣放入200℃之送風恆溫乾燥機(EYELA WFO-40,東京理化器械公司製造)中加熱20分鐘。將加熱後之試樣粉碎,通過60目篩網,藉由AOAC公定法2002.02所規定之測定法測定抗性澱粉含量。 The starch and water were mixed so that the water content would be 30%, and the mixing was performed twice for 3 seconds using Wonder Brender (manufactured by OSAKA CHEMICAL). Then, the starch adhering to the side and bottom was scraped off with a rubber spatula, and mixing was performed once again for 3 seconds. Take 6g of the starch with the humidity adjusted, fill it into a stainless steel cup with a bottom diameter of 52mm, an opening diameter of 72mm, and a height of 36mm, superimpose a stainless steel cup of the same size on it, and press it from above for 10 seconds. Bell. The overlapping stainless steel cups were removed, and the sample was placed in a constant temperature drier (EYELA WFO-40, manufactured by Tokyo RIKEN CO., LTD.) at 200° C. and heated for 20 minutes. The heated sample was pulverized, passed through a 60-mesh sieve, and the resistant starch content was determined by the determination method specified in AOAC Official Method 2002.02.
如下所述般製造RS含量為50%以上之澱粉(澱粉B)。 A starch (starch B) having an RS content of 50% or more was produced as described below.
使用高直鏈澱粉玉米澱粉HS-7 classVII(J-OIL MILLS股份有限公司製造,水分15.0%,直鏈澱粉含量70%),以相對於漿體重量之澱粉乾重成為40%(dry starch weight/slurry weight)之方式加入水而調製漿體320g。向其中,依漿體懸浮之狀態加入調製成2.05N之鹽酸水溶液80mL,調整為50℃。此時,包含澱粉水分在內之反應水每份之鹽酸之當量濃度成為0.6N。於加入鹽酸水溶液後,將到達50℃之時間點設為起始時間。於反應100小時後,利用3% NaOH進行中和並進行水洗、脫水、乾燥,而獲得屬於富含抗性澱粉之澱粉的酸處理高直鏈澱粉玉米澱粉(澱粉B)。再者,所謂酸當量濃度意指最終反應液中之包含澱粉水分在內之反應水每份之酸當量濃度。 High amylose corn starch HS-7 classVII (manufactured by J-OIL MILLS Co., Ltd., moisture 15.0%, amylose content 70%) was used, and the dry starch weight relative to the slurry weight was 40% (dry starch weight/slurry weight). 320g of slurry was prepared by adding water in the manner of weight). To this, 80 mL of a 2.05N aqueous hydrochloric acid solution was added in a state in which the slurry was suspended, and the temperature was adjusted to 50°C. At this time, the normal concentration of hydrochloric acid per part of the reaction water including the starch moisture was 0.6N. After the addition of the aqueous hydrochloric acid solution, the time point at which it reached 50° C. was set as the start time. After 100 hours of reaction, neutralize with 3% NaOH, wash with water, dehydrate, and dry to obtain acid-treated high-amylose corn starch (starch B), which is a starch rich in resistant starch. Furthermore, the so-called acid equivalent concentration refers to the acid equivalent concentration per part of the reaction water including starch moisture in the final reaction solution.
將所獲得之澱粉B之分析結果示於以下。 The analysis results of the obtained starch B are shown below.
RS含量:66% RS content: 66%
分子量峰值:0.5×104 Molecular weight peak: 0.5×10 4
分子量分散度:1.9 Molecular weight dispersion: 1.9
藉由示差掃描熱測定(DSC)而測得之糊化焓:2.7J/g Gelatinization enthalpy by Differential Scanning Calorimetry (DSC): 2.7 J/g
200℃下加熱20分鐘後之抗性澱粉含量:64% Resistant starch content after heating at 200°C for 20 minutes: 64%
於實驗時,除使用上述澱粉A及澱粉B以外,亦使用以下製品。 In the experiment, in addition to the above-mentioned starch A and starch B, the following products were also used.
乙醯基化己二酸交聯澱粉(Jelcall CT-2,J-OIL MILLS股份有限公司製造;RS含量1%以下) Acetyl-adipate cross-linked starch (Jelcall CT-2, manufactured by J-OIL MILLS Co., Ltd.; RS content less than 1%)
α化辛烯基琥珀酸磷酸交聯澱粉(N Creamer F,Ingredion Japan股份有限公司製造;RS含量1%以下) Alpha-octenyl succinic acid phosphoric acid cross-linked starch (N Creamer F, manufactured by Ingredion Japan Co., Ltd.; RS content less than 1%)
糊精(Sandex#180,三和澱粉工業股份有限公司製造,葡萄糖當量(DE)20;RS含量0%) Dextrin (Sandex #180, manufactured by Sanwa Starch Industry Co., Ltd., dextrose equivalent (DE) 20; RS content 0%)
難消化性糊精(Pine fiber,松谷化學工業股份有限公司製造;RS含量0%) Indigestible dextrin (Pine fiber, manufactured by Matsutani Chemical Industry Co., Ltd.; RS content 0%)
米澱粉(Micropearl F,Joetsu Starch股份有限公司製造;RS含量1%以下) Rice starch (Micropearl F, manufactured by Joetsu Starch Co., Ltd.; RS content less than 1%)
微晶纖維素(Ceolus DX-3,旭化成化學股份有限公司製造;RS含量0%) Microcrystalline cellulose (Ceolus DX-3, manufactured by Asahi Kasei Chemical Co., Ltd.; RS content 0%)
植物性鮮奶油(商品名:Whip植物性脂肪,植物性油脂100%(41.6g/100g),製造商:MEGMILK SNOW BRAND股份有限公司) Vegetable fresh cream (trade name: Whip vegetable fat, vegetable fat 100% (41.6g/100g), manufacturer: MEGMILK SNOW BRAND Co., Ltd.)
動物性鮮奶油(商品名:Fresh使用北海道產乳製品奶油,動物性油脂100%(44.3g/100g),製造商:MEGMILK SNOW BRAND股份有限公司) Animal-based fresh cream (trade name: Fresh Hokkaido dairy cream, 100% animal fat (44.3g/100g), manufacturer: MEGMILK SNOW BRAND Co., Ltd.)
將植物性鮮奶油以5℃調溫一晚,以表3之調配將各原料投入至桌上型攪拌器(HOBART CORPORATION,MODEL N50)之盆中。 連接打發器,將攪拌速度設為2速,於常溫(26℃左右)之室內進行攪拌直至成為打發狀態,而獲得可打發鮮奶油。 The temperature of the vegetable fresh cream was adjusted at 5° C. overnight, and each raw material was put into the pot of a table mixer (HOBART CORPORATION, MODEL N50) according to the preparation in Table 3. Connect the whisk, set the stirring speed to 2, and stir in a room at room temperature (about 26° C.) until it becomes a whipped state to obtain whipped fresh cream.
將所獲得之可打發鮮奶油以5℃調溫3小時後,進行可打發鮮奶油之入口即化感、及順滑感之官能評價。又,亦對利用星形之模具口擠出後之形狀(擠出時之形狀)進行評價。任一評價均根據表1之基準在3人之合議之基礎上決定。 After the obtained whipped cream was tempered at 5°C for 3 hours, the sensory evaluation of the melt-in-the-mouth and smoothness of the whipped cream was performed. Moreover, the shape (shape at the time of extrusion) after extrusion using the star-shaped die mouth was also evaluated. Any evaluation will be decided on the basis of a three-person collegiality based on the criteria in Table 1.
將上述中所獲得之可打發鮮奶油以5℃調溫3小時後,利用星形之模具口將可打發鮮奶油擠出至不鏽鋼之托盤中。利用食品用保鮮膜包裹托盤,並於5℃下保管24小時,其後以目視評價離水及形狀。又,保形性(賦予衝擊時)係藉由使上述托盤掉落於桌上3次後目視觀察其形狀而進行評價。任一評價均根據表2之基準在3人之合議之基礎上決定。 After adjusting the temperature of the whipped cream obtained above at 5° C. for 3 hours, the whipped cream was extruded into a stainless steel tray using a star-shaped die mouth. The tray was wrapped with a food wrap and stored at 5° C. for 24 hours, after which the water separation and shape were visually evaluated. In addition, the shape retention (at the time of giving impact) was evaluated by visually observing the shape after dropping the said tray on the table 3 times. Any evaluation will be decided on the basis of a three-person consensus based on the criteria in Table 2.
將上述所獲得之可打發鮮奶油以5℃調溫3小時後,利用星形之模具口將可打發鮮奶油擠出至不鏽鋼之托盤中。利用食品用保鮮 膜包裹托盤,並於-30℃之急速冷凍櫃中進行冷凍,其後於-20℃之冷凍庫中保管24小時。於以5℃解凍6小時後,以目視評價離水及形狀。又,保形性(賦予衝擊時)係藉由使上述托盤掉落於桌上3次後目視觀察其形狀而進行評價。任一評價均根據表2之基準在3人之合議之基礎上決定。 After adjusting the temperature of the above-obtained whipped cream at 5° C. for 3 hours, the whipped cream was extruded into a stainless steel tray using a star-shaped die mouth. Wrap the tray with food plastic wrap, freeze it in a quick freezer at -30°C, and store it in a freezer at -20°C for 24 hours. After thawing at 5°C for 6 hours, the water separation and shape were visually evaluated. In addition, the shape retention (at the time of giving impact) was evaluated by visually observing the shape after dropping the said tray on the table 3 times. Any evaluation will be decided on the basis of a three-person consensus based on the criteria in Table 2.
將上述評價結果示於表3。 The above evaluation results are shown in Table 3.
關於各實施例之澱粉,其調製時之可打發鮮奶油之入口即化感或順滑感良好,進而冷藏穩定性、冷凍解凍穩定性優異。尤其是賦予衝擊時之保形性優異,故而揭示出在流通時產生振動等之情形時尤其有用。 About the starch of each Example, the melt-in-the-mouth or smooth feeling of the whipped fresh cream at the time of preparation was favorable, and it was also excellent in refrigeration stability and freeze-thaw stability. In particular, since it is excellent in shape retention at the time of impact, it is particularly useful when it is revealed that vibration or the like occurs during distribution.
另一方面,乙醯基化己二酸交聯澱粉等RS含量未達50%之澱粉或難消化性糊精等無法獲得充分之保形性。 On the other hand, starches whose RS content is less than 50%, such as acetylated adipic acid cross-linked starch, or indigestible dextrins, cannot obtain sufficient shape retention properties.
將植物性鮮奶油300g、動物性鮮奶油300g進行混合,於所獲得之複合鮮奶油中調配並混合澱粉A 6g,而製造可打發鮮奶油用鮮奶油。 300 g of vegetable fresh cream and 300 g of animal fresh cream were mixed, and 6 g of starch A was prepared and mixed with the obtained compound fresh cream to produce whipped cream.
將植物性鮮奶油300g、動物性鮮奶油300g進行混合,將所獲得之複合鮮奶油於5℃下調溫一夜。於上述複合鮮奶油600g中調配砂糖60g、澱粉A 6g,並投入至桌上型攪拌器(HOBART CORPORATION,MODEL N50)之盆中。連接打發器,將攪拌速度設為2速,於常溫(26℃左右)之室內進行攪拌直至成為打發狀態,而獲得可打發鮮奶油。 300 g of vegetable fresh cream and 300 g of animal fresh cream were mixed, and the obtained compound fresh cream was tempered overnight at 5°C. 60 g of sugar and 6 g of starch A were prepared in 600 g of the above-mentioned compound fresh cream, and put into the basin of a table mixer (HOBART CORPORATION, MODEL N50). Connect the whisk, set the stirring speed to 2, and stir in a room at room temperature (about 26° C.) until it becomes a whipped state to obtain whipped fresh cream.
該可打發鮮奶油其保形性、入口即化感良好,且順滑。 The whipped fresh cream has good shape retention, good mouthfeel and smoothness.
將植物性鮮奶油300g、動物性鮮奶油300g進行混合,將所獲得之複合鮮奶油於5℃下調溫一夜。於上述複合鮮奶油600g中調 配砂糖60g、澱粉A 3g,並投入至桌上型攪拌器(HOBART CORPORATION,MODEL N50)之盆中。連接打發器,將攪拌速度設為2速,於室溫(26℃左右)之室內進行攪拌直至成為打發狀態,而獲得可打發鮮奶油。 300 g of vegetable fresh cream and 300 g of animal fresh cream were mixed, and the obtained compound fresh cream was tempered overnight at 5°C. 60 g of granulated sugar and 3 g of starch A were prepared in 600 g of the above-mentioned compound fresh cream, and put into the basin of a table mixer (HOBART CORPORATION, MODEL N50). Connect the whisk, set the stirring speed to 2, and stir in a room at room temperature (about 26° C.) until it becomes a whipped state to obtain whipped cream.
該可打發鮮奶油其保形性、入口即化感良好,且順滑。 The whipped fresh cream has good shape retention, good mouthfeel and smoothness.
將實施例1中所獲得之可打發鮮奶油調配於布丁中。 The whipped cream obtained in Example 1 was formulated into a pudding.
使用實施例1中所獲得之可打發鮮奶油製成蛋糕捲。 Cake rolls were made using the whipped whipped cream obtained in Example 1.
該申請案主張以2016年12月27日提出申請之日本申請案特願2016-252398號作為基礎之優先權,並將其揭示內容全部引入於此。 This application claims priority based on Japanese Patent Application No. 2016-252398 for which it applied on December 27, 2016, and the disclosure content thereof is incorporated herein in its entirety.
Claims (16)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2016252398 | 2016-12-27 | ||
JP2016-252398 | 2016-12-27 |
Publications (2)
Publication Number | Publication Date |
---|---|
TW201828818A TW201828818A (en) | 2018-08-16 |
TWI756320B true TWI756320B (en) | 2022-03-01 |
Family
ID=62710919
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
TW106143585A TWI756320B (en) | 2016-12-27 | 2017-12-12 | Starch for whip cream and whip cream including same |
Country Status (3)
Country | Link |
---|---|
JP (1) | JP7019603B2 (en) |
TW (1) | TWI756320B (en) |
WO (1) | WO2018123253A1 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPWO2021200163A1 (en) * | 2020-03-31 | 2021-10-07 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2012075430A (en) * | 2010-10-06 | 2012-04-19 | Adeka Corp | Foamable oil-in-water emulsified oil and fat composition for presenting custard flavor |
CN102574929A (en) * | 2009-10-16 | 2012-07-11 | J-制油株式会社 | Resistant starch-rich starch, food or drink using same, and method for producing resistant starch-rich starch |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2802945B2 (en) * | 1989-10-16 | 1998-09-24 | 雪印乳業株式会社 | Whipped cream and its manufacturing method |
US5051271A (en) * | 1989-11-22 | 1991-09-24 | Opta Food Ingredients, Inc. | Starch-derived, food-grade, insoluble bulking agent |
JP3205415B2 (en) * | 1993-02-01 | 2001-09-04 | 鐘淵化学工業株式会社 | Foamable oil-in-water emulsion composition |
JP3118155B2 (en) * | 1994-12-01 | 2000-12-18 | アサヒフーズ株式会社 | Whipping cream composition having low fat content, acid resistance and freezing resistance and method for producing the same |
US6664389B1 (en) * | 1999-10-01 | 2003-12-16 | National Starch And Chemical Investment Holding Coporation | Highly resistant granular starch |
JP3975737B2 (en) * | 2001-12-10 | 2007-09-12 | 株式会社カネカ | Foamable oil-in-water emulsion composition and aerated oil-in-water emulsion composition |
JP4506072B2 (en) * | 2002-11-08 | 2010-07-21 | 不二製油株式会社 | Foamable oil-in-water emulsion with freezing resistance |
US7189288B2 (en) * | 2004-10-08 | 2007-03-13 | Tate & Lyle Ingredients Americas, Inc. | Enzyme-resistant starch and method for its production |
US20100183797A1 (en) * | 2007-06-21 | 2010-07-22 | Keiko Yamaku | Method of producing starch having high-less digestible starch content |
GB201421495D0 (en) * | 2014-12-03 | 2015-01-14 | Tate & Lyle Custom Ingredients Llc | Whippable food products, whipped food products and methods of making the same |
-
2017
- 2017-11-01 JP JP2018558858A patent/JP7019603B2/en active Active
- 2017-11-01 WO PCT/JP2017/039492 patent/WO2018123253A1/en active Application Filing
- 2017-12-12 TW TW106143585A patent/TWI756320B/en active
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102574929A (en) * | 2009-10-16 | 2012-07-11 | J-制油株式会社 | Resistant starch-rich starch, food or drink using same, and method for producing resistant starch-rich starch |
JP2012075430A (en) * | 2010-10-06 | 2012-04-19 | Adeka Corp | Foamable oil-in-water emulsified oil and fat composition for presenting custard flavor |
Also Published As
Publication number | Publication date |
---|---|
WO2018123253A1 (en) | 2018-07-05 |
JP7019603B2 (en) | 2022-02-15 |
JPWO2018123253A1 (en) | 2019-10-31 |
TW201828818A (en) | 2018-08-16 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR20160089551A (en) | Food and beverage products comprising allulose (psicose) | |
JP2008073020A (en) | Soft candy and method for producing the same | |
JP6425338B2 (en) | Production method of confectionery | |
JP5166207B2 (en) | Baked goods | |
JP7384803B2 (en) | Improver for baked goods | |
JP7384804B2 (en) | Improver for sponge cake | |
TWI756320B (en) | Starch for whip cream and whip cream including same | |
JP7364567B2 (en) | Baked confectionery manufacturing method | |
JP2004357643A (en) | Gas-containing composition and method for producing the same | |
JP6483719B2 (en) | Powder composition for preparing flower paste | |
JP4873252B2 (en) | Chocolate composition | |
TWI746729B (en) | Whip cream improver, whip cream and manufacturing method thereof, foods and beverages containing the whip cream, method for enhancing the fatty or bubbly feeling of whip cream, and cream for whip cream | |
JP7366017B2 (en) | Whipped cream | |
TWI710323B (en) | Powder for water-added milky food | |
JPWO2009091035A1 (en) | 1-kestose-containing baked confectionery and method for producing the same | |
JP6689675B2 (en) | Improved carboxymethylated starch and its use | |
US20130171313A1 (en) | Production of gelatin-containing confectionery | |
JP2013215172A (en) | Inhibiting agent for moisture migration in bakery food, topping dough for bakery, and bakery food | |
WO2016102943A1 (en) | Food product comprising inulin and konjac mannan | |
JP2012040027A (en) | Soft candy and method for producing the same | |
JP2013143921A (en) | Psyllium gel-impregnated cake and method for producing the same |