WO2018123253A1

WO2018123253A1 - Starch for whipped cream, and whipped cream including said starch

Info

Publication number: WO2018123253A1
Application number: PCT/JP2017/039492
Authority: WO
Inventors: 雄也長畑; 武敏美藤; 健市渡辺
Original assignee: 株式会社Ｊ－オイルミルズ
Priority date: 2016-12-27
Filing date: 2017-11-01
Publication date: 2018-07-05
Also published as: JP7019603B2; TWI756320B; JPWO2018123253A1; TW201828818A

Abstract

A starch for whipped cream in which the resistant starch content, as measured using the 2002.02 official AOAC resistant starch measurement method, is 50% or more. Also, a whipped cream including the starch, and a cream for whipped cream, the content of the starch preferably being 0.1-5 mass%.

Description

Whipped cream starch and whipped cream containing the starch

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

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

These whipped creams have a so-called “sagging” phenomenon during storage, which causes a problem that, for example, the shape of the whipped cream decoration cannot be maintained. In addition, there has been a problem that the shape of a whipped cream decorated on a cake or the like collapses due to vibration during transportation.

In order to solve the above problems, Patent Document 1 (Japanese Patent Application Laid-Open No. 2005-278482) discloses a whipped cream characterized by containing konjac flour, a dried konjac processed product prepared by combining saccharides and starch, and gelatin. Inventions relating to stabilizers are disclosed. According to this invention, it is said that shape retention can be improved by using a konjac processed product and gelatin together. It has also been disclosed that konjac processed product alone and gelatin alone do not have sufficient shape retention (Comparative Examples 1-4, 1-5).

In Patent Document 2 (Japanese Patent Laid-Open No. 8-154612), a whipped cream composition containing a specific protein, a specific emulsifier, a specific dietary fiber and / or a specific modified starch as an essential component is excellent in shape retention. It is disclosed. In the examples, pine fiber (digestible dextrin) is used as a specific dietary fiber, and corflo 67 (acetylated adipic acid cross-linked starch) is used as a specific modified starch.

Furthermore, Patent Document 3 (Japanese Patent Laid-Open No. 2004-337166) discloses a whipped cream containing a predetermined starch decomposition product. In Examples and Comparative Examples, starch degradation products having a dextrose equivalent (DE) of 9.8 to 30.0 are disclosed, and DE 20.7 and 14.5 (Example 11 and Comparative Example 5) are used as whipped creams. The thing using is disclosed.

JP 2005-278482 A JP-A-8-154612 JP 2004-337166 A

According to the study by the present inventors, the technique described in Patent Document 2 is not sufficiently effective in improving shape retention at the time of shock with indigestible dextrin and acetylated adipic acid crosslinked starch as described later. It was.

In addition, Patent Document 3 does not disclose the effect of improving the shape retention, and the present inventors have examined it. As will be described later, the starch degradation product of DE20 improves the shape retention at the time of shock. The effect was not enough.

Therefore, the present invention provides a whipped cream starch capable of improving the shape retention of the whipped cream, a whipped cream containing the starch, and a whipped cream cream.

As a result of diligent research, the present inventors have found that starch having a resistant starch content of 50% or more by the resistant starch measurement method of AOAC official method 2002.02 improves the shape retention of whipped cream, The present invention has been completed.

The starch of the present invention can improve the shape retention of whipped cream by containing it in whipped cream. For example, by using the starch of the present invention, a whipped cream having excellent shape retention can be obtained even during a shock such as vibration.

That is, according to this embodiment, a starch for whipped cream having a resistant starch content of 50% or more according to the resistant starch measurement method of AOAC official method 2002.02 is provided.

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

It is preferable that the starch has a molecular weight dispersity of 1.5 or more and 6.0 or less.

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

It is preferable that the resistant starch content after the starch is heated at 200 ° C. for 20 minutes is 50% or more.

Moreover, according to this embodiment, the whipped cream containing the starch whose resistant starch content by the resistant starch measuring method of AOAC official method 2002.02 is 50% or more is provided.

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

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

It is preferable that the content of vegetable oil contained in the oil in the whipped cream is 10% by mass or more and 100% by mass or less with respect to the whole oil in the whipped cream.

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

Moreover, according to the present embodiment, a method for producing whipped cream,
The said manufacturing method is provided including the process of adding the starch whose resistant starch content by the resistant starch measuring method of AOAC official method 2002.02 is 50% or more to a cream, and stirring.

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

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

The production method in the present embodiment preferably includes a step of adding a sweetener to the cream. The step of adding a sweetener to the cream may be the same step as the step of adding starch to the cream and stirring, or may be a separate step.

In addition, according to the present embodiment, the whipped cream contains starch having a resistant starch content of 50% or more according to the resistant starch measurement method of AOAC official method 2002.02, and improves the shape retention of the whipped cream. A method is provided.

Moreover, according to this embodiment, the cream for whipped cream containing the starch whose resistant starch content by the resistant starch measuring method of AOAC official method 2002.02 is 50% or more is provided.

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

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

It is preferable that the content of vegetable oil contained in the oil in the cream is 10% by mass or more and 100% by mass or less with respect to the whole oil in the cream.

It should be noted that any combination of these components, or a conversion of the expression of the present invention between methods or the like is also effective as an aspect of the present invention. For example, “a whipped cream shape retention improver”.

The starch for whipped cream of the present embodiment has a resistant starch content of 50% or more, preferably 55% or more, more preferably 60% or more, according to the resistant starch measurement method of AOAC official method 2002.02. Yes, more preferably 62% or more, still more preferably 65% or more. In addition, there is no restriction | limiting in the upper limit of resistant starch content, it is 100% or less, for example, 90% or less may be sufficient.
Here, the resistant starch content is defined as the resistant starch weight (w / w) per sample dry weight.

In addition, the molecular weight peak 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, further from the viewpoint of further improving the shape retention. preferably 3 × 10 ³ or more, even more preferably at least 5 × 10 ^3. The molecular weight peak is more preferably 3.6 × 10 ⁴ or less, further preferably 2.5 × 10 ⁴ or less, and still more preferably 1.5 × 10 ⁴ or less.

Further, the molecular weight dispersity of the whipped cream starch of the present embodiment is preferably 1.5 or more and 6.0 or less, more preferably 2.0, from the viewpoint of reducing the texture of the whipping cream. It is 5.5 or more and more preferably 3.0 or more and 5.0 or less.
The molecular weight dispersity refers to the ratio Mw / Mn of the weight average molecular weight Mw to the number average molecular weight Mn. The molecular weight of starch can be measured, for example, by gel filtration chromatography (GPC) (standard substance: pullulan conversion).

Further, the gelatinization enthalpy at 50 ° C. to 130 ° C. by differential scanning calorimetry (DSC) of the starch for whipped cream of this embodiment is a viewpoint that maintains the function even if the whipped cream is sterilized in advance. Therefore, it 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, there is no restriction | limiting in the minimum of gelatinization enthalpy, For example, it is 1 J / g or more, Preferably it is 3 J / g or more.

Moreover, the resistant starch content after heating for 20 minutes at 200 ° C. for the whipped cream starch of the present embodiment is preferably 50% or more from the viewpoint of maintaining sufficient shape retention even after sterilization of the whipped cream. More preferably, it is 55% or more, more preferably 58% or more, still more preferably 60% or more, and particularly preferably 63% or more. There is no restriction | limiting in the upper limit of the said resistant starch content, and it is 100% or less, for example, 90% or less may be sufficient.

The method for producing the whipped cream starch of the present embodiment is not particularly limited. For example, the starch can be produced by treating the starch with acid treatment, wet heat treatment, or the like, and preferably has an amylose content of 40%. The acid-treated product or wet heat-treated product of amylose-rich starch as described above, more preferably acid-treated high amylose corn starch.

An acid-treated product of amylose-rich starch is obtained, for example, by using amylose-rich starch having an amylose content of 40% or more as a raw material, and subjecting the raw material to an acid treatment in an aqueous inorganic acid solution. It can be produced according to the method described in Japanese Patent No. 846844.
Moreover, the dextrose equivalent (DE) of the acid-treated product of amylose-rich starch is, for example, from 0.001 to 1, preferably from 0.01 to 1, from the viewpoint of further improving the shape retention.

In addition, when there is no description in this specification, the definition of each term is as follows.
Slurry concentration: ratio of starch dry weight to starch slurry weight (w / w).
Acid normality: Normality of acid with respect to water in the reaction solution, including water derived from starch. Here, moisture refers to the ratio (w / w) of moisture to the wet starch weight.
Resistant starch content: ratio of the weight of the resistant starch to the dry weight of the sample (w / w).

The origin of the amylose-rich starch used as a raw material is not limited to corn, potato, rice, wheat, sweet potato, tapioca, etc. From the viewpoint of easy availability, corn-derived starch is preferable. Amylose corn starch is preferred. High amylose corn starch is corn starch whose amylose content is increased by breeding, and those having an 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 acid treatment, raw material starch and water are charged into the reactor. Alternatively, acid water in which an inorganic acid is dissolved in water and starch as a raw material are charged into the reactor. From the viewpoint of performing the acid treatment more stably, it is desirable that the total amount of starch during the reaction is in a state of being uniformly dispersed in the aqueous phase or in a slurry state. For that purpose, the density | concentration of the starch slurry in performing acid treatment is adjusted, for example so that it may be 10% or more and 50% or less, Preferably it is the range of 20% or more and 40% or less. When the slurry concentration is too high, the slurry viscosity increases, and uniform stirring of the slurry may be difficult.

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

In the acid treatment reaction, for example, the inorganic acid concentration, the reaction temperature, and the reaction time during acid treatment are set to specific conditions. Each condition will be specifically described below.

First, from the viewpoint of more reliably suppressing deterioration during the reaction, the time required for the acid treatment is, for example, within 5 days, preferably within 3 days, and more preferably within 2 days.

Moreover, about the inorganic acid density | concentration and reaction temperature in an acid treatment, it shall be the conditions which satisfy | fill the following formula | equation (1), for example.
(5.54 × (4.20) ^{(T-40) / 10} ) ^(-0.879) ≦ C <−0.000016 × T ³ + 0.00068 × T ² −0.028 × T + 4.3 (1)
(However, in the above formula (1), T is the reaction temperature (° C.), and C is the normality (N) of the inorganic acid in the inorganic acid aqueous solution.)

If the inorganic acid normality and the reaction temperature are both 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 long.

Furthermore, the reaction time in the acid treatment can be uniquely determined by the following formula (2) from two factors of reaction temperature and acid normality.
13.0 × C ^(-1.14) × (1 / 4.2) ^{(T-40) / 10} ≦ t ≦ 180 × C ^(-1.58) × (1 / 4.2) ^{(T-40) / 10} ( 2)
(However, in the above formula (2), T: reaction temperature (° C.), C: normality of inorganic acid in inorganic acid aqueous solution (N), t: reaction time (hour)).

The above formula (2) is an equation obtained experimentally. When the acid normality is doubled, the shortest reaction time is 1 / 2.2 times, the longest time is 1/3 times, and the reaction temperature is It is an expression based on the relationship that when the temperature rises by 10 ° C., both the shortest time and the longest time become 1 / 4.2 times.

The whipped cream of this embodiment can be obtained by stirring and whipping the cream. The cream includes animal creams using animal fats derived from milk such as raw milk and cow milk (also referred to as animal fresh creams and fresh creams) and vegetable creams using vegetable oils other than milk fats (vegetables) Whip, also called whip.) There is also a compound type cream using animal oils and vegetable oils. The cream used in the present embodiment is not particularly limited, but the vegetable cream content in the cream is preferably 10% by mass to 100% by mass, more preferably 30% by mass to 100% by mass, Preferably they are 40 mass% or more and 100 mass% or less, More preferably, they are 45 mass% or more and 100 mass% or less.

In addition, the content of vegetable oil contained in the oil in the cream is preferably 10% by mass or more and 100% by mass or less, and 30% by mass with respect to the entire oil in the cream, from the viewpoint of sufficiently improving the shape retention. % To 100% by mass is more preferable, 40% to 100% by mass is more preferable, and 45% to 100% by mass is even more preferable.

Moreover, from the same viewpoint, the content of vegetable oil contained in the oil in the whipped cream of the present embodiment is preferably 10% by mass or more and 100% by mass or less with respect to the entire oil in the whipped cream. Preferably they are 30 mass% or more and 100 mass% or less, More preferably, they are 40 mass% or more and 100 mass% or less, More preferably, they are 45 mass% or more and 100 mass% or less.

Moreover, in the whipped cream of the present embodiment, the starch content with a resistant starch content of 50% or more by the resistant starch measurement method of AOAC official method 2002.02 is from the viewpoint of sufficiently improving the shape retention. , Preferably 100 parts by weight or more and 10 parts by weight or less, more preferably 0.3 parts by weight or more and 8 parts by weight or less, and more preferably 0.3 parts by weight or more and 5 parts by weight or less. It is further more preferable, and it is particularly preferable to include 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 cream, It is more preferable to contain 0.5 mass part or more and 15 mass parts or less, 1 mass part or more and 10 mass parts More preferably, the content is more preferably 2 parts by mass or more and even more preferably 8 parts by mass or less.

From the same viewpoint, the starch content in the whipped cream of the present embodiment is preferably 0.1% by mass or more and 10% by mass or less, more preferably 0.3% by mass or more and 8% by mass or less, More 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.

From the same viewpoint, the whipped cream preferably contains 0.2 to 15 parts by mass of the starch with respect to 100 parts by mass of the fats and oils in the whipped cream. More preferably, it is more preferably contained, 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.

The cream for whipped cream of the present embodiment contains starch having a resistant starch content of 50% or more according to the resistant starch measurement method of AOAC official method 2002.02. The content of the starch in the cream is preferably 0.1% by mass or more and 10% by mass or less, more preferably 0.3% by mass or more and 8% by mass or less, more preferably, from the viewpoint of sufficiently improving the shape retention. Is 0.3% by mass or more and 5% by mass or less, and more preferably 0.7% by mass or more and 3.5% by mass or less.
Moreover, the cream to be used is not specifically limited, A commercially available cream can also be used.

The vegetable cream content in the cream is not particularly limited, but is preferably 10% by mass or more and 100% by mass or less, more preferably 30% by mass with respect to the whole cream, from the viewpoint of sufficiently improving the shape retention. % To 100% by mass, more preferably 40% to 100% by mass, and even more preferably 45% to 100% by mass.

In addition, from the same viewpoint, the content of vegetable oil contained in the oil in the cream is preferably 10% by mass or more and 100% by mass or less, and more preferably 30% by mass or more and 100% by mass or less with respect to the whole oil in the cream. Is more preferable, 40 mass% or more and 100 mass% or less is further more preferable, and 45 mass% or more and 100 mass% or less is still more preferable.

By adding the starch to such a cream, the whipped cream cream of the present embodiment can be produced, and the whipped cream has sufficient shape retention with respect to 100 parts by mass of the cream. From the viewpoint of improving, it is preferable to include 0.1 parts by mass or more and 10 parts by mass or less, more preferably 0.3 parts by mass or more and 8 parts by mass or less, and more preferably 0.3 parts by mass or more and 5 parts by mass or less. It is particularly preferable that the content is 0.5 parts by mass or more and 3 parts by mass or less. Moreover, from the same viewpoint, the whipped cream preferably contains 0.2 to 15 parts by mass of the starch, with respect to 100 parts by mass of the fats and oils in the cream. More preferably, it is more preferably contained, 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 whipped cream of the present embodiment, the timing of adding the whipped cream starch of the present embodiment is not particularly limited, but it is preferably added to the cream before whipping, and then may be subjected to a sterilization step.

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

The whipped cream of the present embodiment is not limited to the starch for whipped cream of the present embodiment, so long as it does not affect the effects of the present invention, dairy products, sweeteners, emulsifiers, stabilizers, fragrances, preservatives, antioxidants You may use suitably additives, such as an agent, a vitamin, and a mineral.

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

The content of the sweetener is not particularly limited, but is, for example, from 0.1% by mass to 30% by mass, and preferably from 2% by mass to 20% by mass in the whipped cream from the viewpoint of not causing a sense of discomfort with the taste. % Or less.

The whipped cream of the present embodiment is preferably one that is refrigerated (over 0 ° C. to 10 ° C.) and / or frozen (-100 ° C. to 0 ° C.). Those that are stored frozen are preferred.

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

The present invention includes the following aspects.
1. A starch for whipped cream having a resistant starch content of 50% or more according to a resistant starch measurement method of AOAC official method 2002.02.
2. 1. The molecular weight peak of the starch is 1 × 10 ³ or more and 4 × 10 ⁴ or less. The starch as described in.
3. 1. Molecular weight dispersity of the starch is 1.5 or more and 6.0 or less. Or 2. The starch as described in.
4). 1. Gelatinization enthalpy at 50 ° C. to 130 ° C. by differential scanning calorimetry of the starch is 10 J / g or less. To 3. The starch as described in any one of these.
5). 1. The resistant starch content of the starch after heating at 200 ° C. for 20 minutes is 50% or more. To 4. The starch as described in any one of these.
6). A whipped cream comprising starch having a resistant starch content of 50% or more according to a resistant starch measurement method of AOAC official method 2002.02.
7). 5. Content of the starch is 0.1% by mass or more and 10% by mass or less. Whipping cream according to.
8). 5. The starch is 0.2 to 15 parts by mass with respect to 100 parts by mass of fats and oils in the whipped cream. Or 7. Whipping cream according to.
9. 5. The content of vegetable oil contained in the oil in the whipped cream is 10% by mass or more and 100% by mass or less. To 8. The whipped cream according to any one of the above.
10. 6). Thru 9. Food / beverage products containing the whipped cream as described in any one of.
11. A method for producing whipped cream,
The said manufacturing method including the process of adding the starch whose resistant starch content by the resistant starch measuring method of AOAC official method 2002.02 is 50% or more to a cream, and stirring.
12 10. The said starch is 0.1 mass part or more and 10 mass parts or less with respect to 100 mass parts of said creams. The manufacturing method as described in.
13. 10. The starch is 0.2 parts by mass or more and 15 parts by mass or less with respect to 100 parts by mass of the fats and oils in the cream. Or 12. The manufacturing method as described in.
14 10. Add sweetener to the cream. Thru 13. The manufacturing method as described in any one of these.
15. A method for improving the shape-retaining property of whipped cream, characterized in that the whipped cream contains starch having a resistant starch content of 50% or more according to the resistant starch measurement method of AOAC official method 2002.02.
16. A cream for whipped cream comprising starch having a resistant starch content of 50% or more according to a resistant starch measurement method of AOAC official method 2002.02.
17. 15. The starch content is 0.1% by mass or more and 10% by mass or less. The cream described in 1.
18. 16. The starch is 0.2 parts by mass or more and 15 parts by mass or less with respect to 100 parts by mass of the fats and oils in the cream. Or 17. The cream described in 1.
19. 15. The content of vegetable oil contained in the oil in the cream is 10% by mass or more and 100% by mass or less. To 18. The cream according to any one of the above.

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

(Production example 1 of starch having a resistant starch content (hereinafter sometimes referred to as “RS content”) by a resistant starch measurement method of AOAC official method 2002.02 is 50% or more)
A starch (starch A) having an RS content of 50% or more was produced according to Example 1 described in JP-A-2011-84684.
Specifically, 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 with respect to the slurry weight was 40% (dry starch weight). / slurry weight) 320 g of a slurry to which water was added was prepared. Thereto was added 80 mL of a hydrochloric acid aqueous solution prepared to 6.67 N while being suspended, and the temperature was adjusted to 40 ° C. At this time, the normality of hydrochloric acid per reaction water including starch moisture was 1.96N. After adding the aqueous hydrochloric acid solution, the time when the temperature reached 40 ° C. was regarded as the start time. After reacting for 24 hours, the mixture was neutralized with 3% NaOH, washed with water, dehydrated, and dried to obtain acid-treated high amylose corn starch (starch A), which is a starch having a high resistant starch content. The DE of starch A was 0.1. The acid normality means the acid normality per reaction water including starch moisture in the final reaction solution.

The analysis result of the obtained starch A is shown below.
RS content: 68%
Molecular weight peak: 1.2 × 10 ⁴
Molecular weight dispersity: 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, measurement of molecular weight distribution, gelatinization enthalpy, and resistant starch content after heating at 200 ° C. for 20 minutes was performed by the following methods, respectively.

(Measurement of molecular weight distribution)
The molecular weight distribution (molecular weight peak and molecular weight dispersity) was measured using a Tosoh HPLC unit (pump DP-8020, RI detector RS-8021, deaerator SD-8022). The analysis conditions are as follows.
Column: TSKgel α-M (inner diameter 7.8 mm, length 30 cm) (manufactured by Tosoh Corporation) 2 flow rates: 0.5 ml / min
Mobile phase: 5 mM NaNO ₃ / dimethyl sulfoxide: water (9: 1)
Column temperature: 40 ° C
Analytical amount: 0.2 mL (sample concentration 1.0 mg / mL mobile phase)

Detector data was collected using dedicated software (Multistation GPC-8020, model II data collection version 5.70, manufactured by Tosoh Corporation), and molecular weight peaks and molecular weight dispersities were calculated. A calibration curve was prepared using pullulan having a known molecular weight (Showa Denko, Shodex Standard P-82).

(Measurement of gelatinization enthalpy by differential scanning calorimetry (DSC))
For the DSC measurement, DSC3100 manufactured by Mac Science was used. 15 mg of a sample and 45 μL of distilled water were placed in a 70 μL aluminum cell, covered and sealed, and left at room temperature for 3 hours or more to absorb water. A blank cell was used as a reference. The temperature was raised from room temperature to 130 ° C. at a rate of 10 ° C./min. The gelatinization enthalpy, which is the amount of heat measured from the area of the endothermic peak at 50 ° C. to 130 ° C. of the obtained DSC chart, was defined as the heat of gelatinization (J / g) per starch dry weight.

(Measurement of RS content after heating at 200 ° C for 20 minutes)
Starch and water were mixed so that the water content was 30%, and mixed for 3 seconds twice with Wonder Blender (manufactured by Osaka Chemical Co., Ltd.). Then, the starch adhering to the side and the bottom was scraped off with a rubber spatula and mixed again for 3 seconds once. Take 6g of this conditioned starch, pack it in a stainless steel cup with a bottom diameter of 52mm, an opening diameter of 72mm, and a height of 36mm. Hardened. The stacked stainless steel cups were removed, and the sample was placed in a 200 ° C. blown constant temperature dryer (EYELA WFO-40, manufactured by Tokyo Rika Kikai Co., Ltd.) and heated for 20 minutes. The heated sample was pulverized, passed through a 60-mesh sieve, and the resistant starch content was measured by a measuring method according to AOAC official method 2002.02.

(Production example 2 of starch having an RS content of 50% or more)
As described below, starch (starch B) having an RS content of 50% or more was produced.
High amylose corn starch HS-7 class VII (manufactured by J-Oil Mills Co., Ltd., moisture 15.0%, amylose content 70%) and starch dry weight to slurry weight of 40% (dry starch weight / slurry weight) 320 g of a slurry to which water was added was prepared. Thereto was added 80 mL of an aqueous hydrochloric acid solution adjusted to 2.05 N while being suspended, and the temperature was adjusted to 50 ° C. At this time, the normality of hydrochloric acid per reaction water including starch moisture was 0.6N. After adding the aqueous hydrochloric acid solution, the time when the temperature reached 50 ° C. was regarded as the start time. After reacting for 100 hours, the mixture was neutralized with 3% NaOH, washed with water, dehydrated and dried to obtain acid-treated high amylose corn starch (starch B), which is a starch containing a high amount of resistant starch. The acid normality means the acid normality per reaction water including starch moisture in the final reaction solution.

The analysis result of the obtained starch B is shown below.
RS content: 66%
Molecular weight peak: 0.5 × 10 ⁴
Molecular weight dispersity: 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 used.

(Additive ingredients)
Acetylated adipic acid cross-linked starch (Gercor CT-2, manufactured by J-Oil Mills, Inc .; RS content 1% or less)
Pregelatinized octenyl succinic acid phosphate cross-linked starch (N Creamer F, manufactured by Ingledion Japan Co., Ltd .; RS content 1% or less)
Dextrin (Sandex # 180, manufactured by Sanwa Starch Co., Ltd., dextrose equivalent (DE) 20; RS content 0%)
Indigestible dextrin (Pine fiber, Matsutani Chemical Industry Co., Ltd .; RS content 0%)
Rice starch (Micropearl F, manufactured by Joetsu Starch Co., Ltd .; RS content 1% or less)
Microcrystalline cellulose (Theolas DX-3, manufactured by Asahi Kasei Chemicals Corporation; RS content 0%)

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

(How to make whipped cream)
The vegetable cream was conditioned at 5 ° C. overnight, and the ingredients shown in Table 3 were added to a bowl of a desktop mixer (HOBART CORPORATION, MODEL N50). A whipper was connected, the stirring speed was set to 2nd, and stirring was performed in a room temperature room (about 26 ° C.) until a whipped state was obtained, thereby obtaining a whipped cream.

(Evaluation of whipped cream during preparation)
The temperature of the obtained whipped cream was adjusted at 5 ° C. for 3 hours, and then the whipped cream was melted in the mouth and the sensory evaluation of the smoothness was performed. In addition, the shape after squeezing with a star-shaped metal mouth (shape at the time of squeezing) was also evaluated. All evaluations were determined based on the criteria shown in Table 1 after discussions with three people.

(Evaluation of refrigeration stability of whipped cream after squeezing)
After the temperature of the whipped cream obtained above was adjusted at 5 ° C. for 3 hours, the whipped cream was squeezed into a stainless steel vat with a star-shaped metal mouth. The vat was wrapped with food film wrap and stored at 5 ° C. for 24 hours, and then the water separation and shape were visually evaluated. In addition, shape retention (when shock was applied) was evaluated by visually observing the shape after dropping the bat three times on the tabletop. All evaluations were determined based on the criteria in Table 2 after discussions between three people.

(Evaluation of cold thawing stability of whipped cream after squeezing)
After the temperature of the whipped cream obtained above was adjusted at 5 ° C. for 3 hours, the whipped cream was squeezed into a stainless steel vat with a star-shaped metal mouth. The vat was wrapped in food film wrap, frozen in a −30 ° C. shock freezer, and stored in a −20 ° C. freezer for 24 hours. After thawing at 5 ° C. for 6 hours, water separation and shape were visually evaluated. In addition, shape retention (when shock was applied) was evaluated by visually observing the shape after dropping the bat three times on the tabletop. All evaluations were determined based on the criteria in Table 2 after discussions between three people.

The evaluation results are shown in Table 3.

In the starch of each Example, the melting and smoothness of the whipped cream at the time of preparation were good, and further, the refrigeration stability and the cold thawing stability were excellent. In particular, it has been shown to be particularly useful in situations where vibrations and the like occur during distribution because of its excellent shape retention during shock application.
On the other hand, sufficient shape retention could not be obtained with starch or indigestible dextrin having an RS content of less than 50%, such as acetylated adipic acid crosslinked starch.

(Production Example 1)
300 g of vegetable cream and 300 g of animal cream were mixed, and 6 g of starch A was added to the obtained compound cream and mixed to prepare a cream for whipped cream.

(Production Example 2)
300 g of vegetable cream and 300 g of animal cream were mixed, and the resulting compound cream was conditioned at 5 ° C. overnight. 60 g of sugar and 6 g of starch A were blended with 600 g of the compound cream, and the mixture was put into a bowl of a desktop mixer (HOBART CORPORATION, MODEL N50). A whipper was connected, the stirring speed was set to 2nd, and stirring was performed in a room temperature room (about 26 ° C.) until a whipped state was obtained, thereby obtaining a whipped cream.
The whipped cream had good shape retention, smooth mouth and smooth.

(Production Example 3)
300 g of vegetable cream and 300 g of animal cream were mixed, and the resulting compound cream was conditioned at 5 ° C. overnight. The compound cream (600 g) was mixed with 60 g of sugar and 3 g of starch A, and charged into a bowl of a desktop mixer (HOBART CORPORATION, MODEL N50). A whipper was connected, the stirring speed was set to 2nd, and stirring was performed in a room temperature room (about 26 ° C.) until a whipped state was obtained, thereby obtaining a whipped cream.
The whipped cream had good shape retention, smooth mouth and smooth.

(Production Example 4 (Food and Drink))
The whipped cream obtained in Example 1 was topped on pudding.

(Production Example 5 (food and beverage))
A roll cake was prepared using the whipped cream obtained in Example 1.

This application claims priority based on Japanese Patent Application No. 2016-252398 filed on Dec. 27, 2016, the entire disclosure of which is incorporated herein.

Claims

レジスタ Starch for whipped cream having a resistant starch content of 50% or more according to the resistant starch measurement method of AOAC official method 2002.02.
The starch according to claim 1, wherein the starch has a molecular weight peak of 1 × 10 3 or more and 4 × 10 4 or less.
The starch according to claim 1 or 2, wherein the starch has a molecular weight dispersity of 1.5 or more and 6.0 or less.
The starch according to any one of claims 1 to 3, wherein the starch has an enthalpy of gelatinization at 50 ° C to 130 ° C of 10 J / g or less by differential scanning calorimetry.
The starch according to any one of claims 1 to 4, wherein the resistant starch content after heating for 20 minutes at 200 ° C of the starch is 50% or more.
Whipped cream containing starch having a resistant starch content of 50% or more according to the resistant starch measurement method of AOAC official method 2002.02.
The whipped cream according to claim 6, wherein the content of the starch in the whipped cream is 0.1 mass% or more and 10 mass% or less.
The whipped cream according to claim 6 or 7, wherein a content of the starch in the whipped cream is 0.2 parts by mass or more and 15 parts by mass or less with respect to 100 parts by mass of the fats and oils in the whipped cream.
The content of vegetable oil contained in the fats and oils in the whipped cream is 10% by mass or more and 100% by mass or less based on the whole fats and oils in the whipped cream. Whipped cream as described.
Food / beverage products containing the whipped cream as described in any one of Claims 6 thru | or 9.
A method for producing whipped cream,
The said manufacturing method including the process of adding the starch whose resistant starch content by the resistant starch measuring method of AOAC official method 2002.02 is 50% or more to a cream, and stirring.
The production method according to claim 11, wherein the content of the starch in the whipped cream is 0.1 parts by mass or more and 10 parts by mass or less with respect to 100 parts by mass of the cream.
The production method according to claim 11 or 12, wherein a content of the starch in the whipped cream is 0.2 parts by mass or more and 15 parts by mass or less with respect to 100 parts by mass of the fats and oils in the cream.
The method according to any one of claims 11 to 13, comprising a step of adding a sweetener to the cream.
A method for improving the shape-retaining property of whipped cream, comprising adding whipped cream with starch having a resistant starch content of 50% or more according to the resistant starch measurement method of AOAC official method 2002.02.
A cream for whipped cream containing starch having a resistant starch content of 50% or more according to a resistant starch measurement method of AOAC official method 2002.02.
The cream according to claim 16, wherein the starch content in the cream is 0.1 mass% or more and 10 mass% or less.
The cream according to claim 16 or 17, wherein a content of the starch in the cream is 0.2 parts by mass or more and 15 parts by mass or less with respect to 100 parts by mass of the fats and oils in the cream.
The content of vegetable oil contained in the fats and oils in the cream is 10% by mass or more and 100% by mass or less with respect to the whole fats and oils in the cream. cream.