TWI756320B - Starch for whip cream and whip cream including same - Google Patents

Abstract

The present invention provides a starch for whip cream, having a resistant starch content of 50% or more, determined by AOAC method 2002.02 for measuring resistant starch. Further, the present invention provides a whip cream comprising said starch, and a cream for the whip cream, in which the content of said starch is preferably 0.1 mass % or more and 5 mass % or less.

Description

Starch for whipped cream and whipped cream containing the same

The present invention relates to a starch for whipped cream and a whipped cream containing the starch.

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.

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.

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).

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.

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.

[Prior Art Literature] [Patent Literature]

Patent Document 1: Japanese Patent Laid-Open No. 2005-278482

Patent Document 2: Japanese Patent Laid-Open No. 8-154612

Patent Document 3: Japanese Patent Laid-Open No. 2004-337166

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.

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.

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.

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.

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.

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.

The molecular weight peak of the starch is preferably 1×10 ³ or more and 4×10 ⁴ or less.

The molecular weight dispersion of the starch is preferably 1.5 or more and 6.0 or less.

The gelatinization enthalpy at 50°C to 130°C measured by differential scanning calorimetry of the starch is preferably 10 J/g or less.

The above-mentioned resistant starch content of the above-mentioned starch after heating at 200°C for 20 minutes is preferably 50% or more.

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.

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.

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.

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.

Moreover, according to this embodiment, the food-drinks containing the said whipped fresh cream is provided.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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".

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.

Here, the resistant starch content is defined as the weight of resistant starch per unit dry weight of the sample (w/w).

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.

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.

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).

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.

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.

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.

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.

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.

In addition, when there is no particular description in this specification, the definition of each term is as follows.

Slurry concentration: the ratio of starch dry weight to starch slurry weight (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.

Resistant starch content: the ratio of the weight of resistant starch to the dry weight of the sample (w/w).

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.

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.

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.

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.

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.

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×T ³ +0.00068×T ² -0.028×T+4.3 (1)

(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.)

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.

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)

(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).)

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.

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.

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.

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.

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.

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.

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.

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.

In addition, the fresh cream to be used is not particularly limited, and commercially available fresh cream may also be used.

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.

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.

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.

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.

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.).

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.

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.

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.

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.

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.

The present invention includes the following aspects.

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. 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. 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. 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. 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. 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. 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. 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. 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. Food-drinks containing the whipped fresh cream as described in any one of 6. to 9..

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. 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. 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. The production method according to any one of 11. to 13., wherein a sweetener is added to the fresh cream.

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. 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. The fresh cream according to 16., wherein the content of the starch is 0.1 mass % or more and 10 mass % or less.

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. 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.

[Example]

Hereinafter, although the Example of this invention is shown, the meaning of this invention is not limited to these.

(Production example 1 of starch in which the resistant starch content (hereinafter, sometimes referred to as "RS content") measured by the method for measuring resistant starch in AOAC Official Law 2002.02 is 50% or more)

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.

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.

The analysis results of the obtained starch A are shown below.

RS content: 68%

Molecular weight peak: 1.2×10 ⁴

Molecular weight dispersion: 4.0

Gelatinization enthalpy by Differential Scanning Calorimetry (DSC): 4.9 J/g

Resistant starch content after heating at 200°C for 20 minutes: 67%

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.

(Determination of molecular weight distribution)

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.

Column: 2 TSKgel α-M (inner diameter 7.8 mm, length 30 cm) (manufactured by Tosoh Corporation)

Flow rate: 0.5ml/min

Mobile phase: 5mM NaNO3/dimethylsulfite:water ( ₉ :1)

Column temperature: 40℃

Analysis volume: 0.2mL (sample concentration 1.0mg/mL mobile phase)

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.

(Determination of gelatinization enthalpy by differential scanning calorimetry (DSC))

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).

(Measurement of RS content after heating at 200°C for 20 minutes)

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.

(Production example 2 of starch with RS content of 50% or more)

A starch (starch B) having an RS content of 50% or more was produced as described below.

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.

The analysis results of the obtained starch B are shown below.

RS content: 66%

Molecular weight peak: 0.5×10 ⁴

Molecular weight dispersion: 1.9

Gelatinization enthalpy by Differential Scanning Calorimetry (DSC): 2.7 J/g

Resistant starch content after heating at 200°C for 20 minutes: 64%

(Examples 1 to 4, Comparative Examples 1 to 6)

In the experiment, in addition to the above-mentioned starch A and starch B, the following products were also used.

(added ingredients)

Acetyl-adipate cross-linked starch (Jelcall CT-2, manufactured by J-OIL MILLS Co., Ltd.; RS content less than 1%)

Alpha-octenyl succinic acid phosphoric acid cross-linked starch (N Creamer F, manufactured by Ingredion Japan Co., Ltd.; RS content less than 1%)

Dextrin (Sandex #180, manufactured by Sanwa Starch Industry Co., Ltd., dextrose equivalent (DE) 20; RS content 0%)

Indigestible dextrin (Pine fiber, manufactured by Matsutani Chemical Industry Co., Ltd.; RS content 0%)

Rice starch (Micropearl F, manufactured by Joetsu Starch Co., Ltd.; RS content less than 1%)

Microcrystalline cellulose (Ceolus DX-3, manufactured by Asahi Kasei Chemical Co., Ltd.; RS content 0%)

(fresh cream)

Vegetable fresh cream (trade name: Whip vegetable fat, vegetable fat 100% (41.6g/100g), manufacturer: MEGMILK SNOW BRAND Co., Ltd.)

Animal-based fresh cream (trade name: Fresh Hokkaido dairy cream, 100% animal fat (44.3g/100g), manufacturer: MEGMILK SNOW BRAND Co., Ltd.)

(How to make whipped cream)

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.

(Evaluation of whipped whipped cream when preparing)

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.

(Evaluation of refrigeration stability of whipped cream after extrusion)

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.

(Evaluation of freeze-thaw stability of whipped whipped cream after extrusion)

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.

The above evaluation results are shown in Table 3.

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.

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.

(Manufacturing example 1)

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.

(Manufacturing example 2)

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.

The whipped fresh cream has good shape retention, good mouthfeel and smoothness.

(Production Example 3)

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.

The whipped fresh cream has good shape retention, good mouthfeel and smoothness.

(Production Example 4 (Food and Drink))

The whipped cream obtained in Example 1 was formulated into a pudding.

(Production Example 5 (Food and Drink))

Cake rolls were made using the whipped whipped cream obtained in Example 1.

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)

A starch for whipped fresh cream, the content of resistant starch measured by the resistant starch determination method of AOAC official method 2002.02 is more than 50%; the above starch for whipped whipped cream is excluded for the whipped cream containing egg yolk Fresh creamer. The starch according to claim 1, wherein the peak molecular weight of the starch is 1×10 ³ or more and 4×10 ⁴ or less. The starch according to claim 1 or 2, wherein the molecular weight dispersion of the starch is 1.5 or more and 6.0 or less. The starch according to claim 1 or 2, wherein the starch has a gelatinization enthalpy at 50°C to 130°C measured by differential scanning calorimetry of 10 J/g or less. The starch of claim 1 or 2, wherein the resistant starch content of the starch after heating at 200° C. for 20 minutes is 50% or more. A method for producing whipped fresh cream, which comprises adding starch with a resistant starch content of more than 50% measured by the AOAC Official Method 2002.02 Determination of Resistant Starch into fresh cream (cream) and stirring it. Step: The above-mentioned whipped fresh cream excludes the whipped fresh cream containing egg yolk. The manufacturing method of Claim 6 whose 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. The manufacturing method of Claim 6 or 7 whose 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. The manufacturing method of claim 6 or 7, comprising adding a sweetener to the above-mentioned fresh milk Steps in oil. A method for improving the shape retention of whipped fresh cream, which is to contain starch with a resistant starch content of more than 50% measured by the resistant starch determination method of AOAC public method 2002.02 in the whipped fresh cream; the above can be Whipped whipped cream excludes whipped whipped cream containing egg yolks. A fresh cream for whipped fresh cream, which contains starch with a resistant starch content of more than 50% measured by the AOAC Official Method 2002.02 Determination of Resistant Starch; Whipped whipped cream containing egg yolks. The fresh cream of Claim 11 whose content of the said starch in the said fresh cream is 0.1 mass % or more and 10 mass % or less. The fresh cream according to claim 11 or 12, wherein the content of the starch in the fresh cream 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. The fresh cream according to claim 11 or 12, wherein the content of the vegetable oil and fat contained in the oil and fat in the fresh cream is 10% by mass or more and 100% by mass or less with respect to the whole of the above-mentioned fats and oils in the fresh cream. A whipped fresh cream, which is obtained by whipping the whipped fresh cream according to any one of claims 11 to 14 with fresh cream. A food-drinks product containing the whipped cream of claim 15.