WO2020004052A1

WO2020004052A1 - Whipped cream

Info

Publication number: WO2020004052A1
Application number: PCT/JP2019/023416
Authority: WO
Inventors: 美香西脇; 武敏美藤; 広志村松; 雄也長畑; 今義　潤
Original assignee: 株式会社Ｊ－オイルミルズ
Priority date: 2018-06-27
Filing date: 2019-06-13
Publication date: 2020-01-02
Also published as: TW202005544A; JPWO2020004052A1; CN112334008A; KR20210023843A; SG11202012492QA; JP7366017B2; PH12020552194A1

Abstract

Provided is a whipped cream comprising component (A) that is a starch having an amylose content of 45 mass% or more and a degree of swelling in cold water of 3.5-15 inclusive and component (B) that is a gelling agent, wherein: the content of component (A) in the whipped cream is 0.05-5 mass% inclusive relative to the total whipped cream; and the content of component (B) in the whipped cream is 0.05-2.8 mass% inclusive relative to the total whipped cream.

Description

Whipped cream

The present invention relates to whipped cream.

Whipped cream is widely used as a topping for Western confectionery such as cakes and puddings. Whipped creams include animal whipped creams using creams of animal fats and oils derived from milk such as raw milk and milk, vegetable whipped creams using creams of vegetable fats and oils other than milk fat, and animal fats and oils. And a compound whipped cream using vegetable oil cream.

In recent years, with the diversification of dietary habits and the rise in health orientation, whipped creams have a tendency to reduce oil content for refreshing mouthfeel and reducing calories. Usually, whipping cream contains about 40 to 50% oil, and if the oil content is not more than 35% of the whole, it takes a long time to whip, and even if whipped, it is too soft and unsatisfactory It becomes cream of texture.

Furthermore, these whipped creams having a fat content of less than 35% have a problem that a so-called “drip” phenomenon occurs during storage, and for example, there has been a problem that the shape of the decoration of the whipped cream cannot be maintained. In addition, there is another problem that "water separation" occurs in which water separates with the passage of time, and the water moves to the sponge portion of the cake, the pudding, and the like, thereby deteriorating the taste.

In this regard, Patent Literatures 1 to 3 disclose techniques for improving the shape retention of whipped cream and preventing water separation.
Patent Document 1 (Japanese Patent Application Laid-Open No. 2005-278482) describes a dried konjac product prepared by combining konjac powder, saccharide and starch, and a whipped cream stabilizer containing gelatin. According to the document, as a stabilizer in whipped cream, konjac flour, a dried konjac processed product prepared by combining carbohydrate and starch, and gelatin are used in combination, so that water separation after refrigerated storage or after freeze-thaw is achieved. It is said that whipped cream is significantly suppressed, and sagging is prevented and the shape retention of decoration is good.

Patent Document 2 (Japanese Patent Application Laid-Open No. Hei 7-23711) describes a technology relating to a low oil content cream containing specific fats and oils, caseins and thickening polysaccharides and having an oil content of 40% or less. The low oil cream is excellent in whipping properties and can obtain an appropriate overrun, despite its low oil content, and also has good flowering properties, shape retention, emulsion stability, etc. Mouth melting is also considered very good.

Patent Document 3 (Japanese Patent Application Laid-Open No. 2011-152082) discloses that whipped cream is made to contain a substance having a specific antioxidant effect, a specific amount of gelatin and fat and oil, so that a raw material liquid containing fat and oil is whipped. After that, by adding a solution in which a specific antioxidant substance and gelatin are dissolved, the effect of preventing flavor deterioration due to oxidation of whipped cream is further improved, and a high overrun can be secured. In addition, it is said that cracks and water separation are suppressed, the texture becomes uniform, and the shape retention can be maintained.

JP 2005-278482 A JP-A-7-23711 JP 2011-152082 A

However, the inventors of the present invention have studied and found that the techniques described in Patent Documents 1 to 3 described above have been improved in terms of obtaining a whipped cream which is excellent in shape retention, mouth melting, bubble feeling, water separation and smooth appearance. There was room.

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

由来 The component (A) is preferably derived from corn.

油 It is preferable that the fat content in the whipped cream is 15% by mass or more and 42% by mass or less based on the whole whipped cream.

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

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

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

According to the present invention, there is also provided a food containing the whipped cream according to the present invention.

According to the present invention,
The following components (A) and (B):
A cream for whipped cream, comprising (A) a starch having an amylose content of 45% by mass or more and a degree of cold water swelling of 3.5 to 15 and (B) a gelling agent,
The content of the component (A) in the whipped cream is 0.05% by mass or more and 5% by mass or less with respect to the whole whipped cream, and the content of the component (B) in the whipped cream is not more than 5% by mass. ), Wherein the content of the cream for whipped cream is 0.05% by mass or more and 2.8% by mass or less based on the whole whipped cream.

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

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

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

According to the present invention,
The following components (A) and (B):
(A) a starch having an amylose content of 45% by mass or more and a degree of cold water swelling of 3.5 or more and 15 or less,
(B) a gelling agent,
Is added to the cream to obtain a whipped cream, and a step (2) of stirring the whipped cream obtained in the step (1) to obtain a whipped cream. A manufacturing method,
The addition amount of the component (A) in the step (1) is 0.05% by mass or more and 5% by mass or less based on the whole whipped cream, and the addition amount of the component (B) is the whole whipped cream. The production method described above, wherein the content is 0.05% by mass or more and 2.8% by mass or less.

Preferably, the step (1) includes the following steps.
(Step 1-1) a step of dissolving the component (B) in a liquid component to obtain a solution (Step 1-2) a step of mixing the solution with the cream

According to the present invention,
A method for improving the mouthfeel of a whipped cream containing a gelling agent,
The above method is provided, wherein the whipped cream contains a starch having an amylose content of 45% by mass or more and a degree of cold water swelling of 3.5 or more and 15 or less.

It is to be noted that any combination of these respective configurations and those obtained by converting the expression of the present invention between methods, apparatuses, and the like are also effective as embodiments of the present invention.
For example, according to the present invention, a whipped cream obtained by the production method of the present invention and a food using the same are provided.

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

The above and other objects, features and advantages will become more apparent from the preferred embodiments described below and the accompanying drawings.

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

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

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

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

The origin of starch having an amylose content of 45% by mass or more is not limited to corn, potato, rice, wheat, sweet potato, tapioca, etc., but from the viewpoint of easy availability, corn is preferred. Specific examples of corn-derived starch include high amylose corn starch. High amylose corn starch is corn starch derived from corn whose amylose content has been increased by breeding.

In addition, the cold water swelling degree of the component (A) is 3.5 or more, preferably 3.8 or more, more preferably 4.5 or more, and still more preferably from the viewpoint of improving the air bubble feeling and mouth feel of the whipped cream. Is not less than 5.0.
In addition, from the viewpoint of improving the favorable appearance of the whipped cream and improving shape retention, the degree of swelling of the component (A) in cold water is 15 or less, preferably 12 or less, more preferably 10 or less, and further more preferably 8 or less. It is.
Specific examples of the component (A) exhibiting the degree of cold water swelling include pregelatinized starch obtained by subjecting unprocessed starch to pregelatinization. The component (A) is preferably pregelatinized high amylose corn starch from the viewpoint of obtaining a whipped cream having excellent shape retention and dissolution in the mouth and having a smooth appearance.

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

The content of the component (A) in the whipped cream is 0.05% by mass or more based on the whole whipped cream from the viewpoint of improving the shape retention of the whipped cream, the feeling of air bubbles and mouth-water, and the viewpoint of suppressing water separation. And preferably at least 0.1% by mass, more preferably at least 0.3% by mass, still more preferably at least 0.5% by mass, still more preferably at least 1% by mass, particularly preferably at least 1.5% by mass. is there.
From the viewpoint of obtaining a preferable appearance, the content of the component (A) in the whipped cream is 5% by mass or less, preferably 4% by mass or less, more preferably 3% by mass or less, based on the whole whipped cream. More preferably, it is at most 2% by mass.

(Component (B))
Component (B) is a gelling agent. As the gelling agent, polypeptides such as gelatin; agar, pectin, carrageenan, xanthan gum, locust bean gum, gellan gum, tamarind seed polysaccharide, cod gum, guar gum, alginic acid, sodium alginate, pullulan, soy polysaccharide, tragacanth gum, karaya gum, Gum arabic, curdlan, ramzan gum, welan gum, psyllium seed gum, macrohomopsis gum, polysaccharides such as succinoglycan and the like, preferably a group consisting of gelatin, agar, welan gum, xanthan gum, locust bean gum and succinoglycan At least one selected from the group consisting of gelatin and agar, and more preferably gelatin.
Gelatin is a hydrolyzate of collagen. Examples of the origin of gelatin include parts such as skins and bones of livestock such as pigs and cows; parts such as skins and bones of poultry such as chickens; and parts such as scales and skins of fish. Further, the classification by the treatment method before hydrolysis of collagen includes acid-treated gelatin and alkali-treated gelatin, and any of these may be used.

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

The content of the component (B) in the whipped cream is preferably 0.05% by mass or more based on the whole whipped cream, and more preferably 0.1% from the viewpoint of enhancing the smoothness of the appearance of the whipped cream and suppressing water separation. It is at least 10% by mass, more preferably at least 0.15% by mass, still more preferably at least 0.3% by mass, even more preferably at least 0.4% by mass.
In addition, from the viewpoint of improving the bubble feeling and melting in the mouth of the whipped cream, the content of the component (B) in the whipped cream is 2.8% by mass or less based on the whole whipped cream, and preferably 2.5% by mass. Below, more preferably 2.0% by mass or less, further preferably 1.5% by mass or less, still more preferably 1.2% by mass or less, particularly preferably 1.0% by mass or less.

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

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

The fat content in the whipped cream is preferably 15% by mass or more, more preferably 20% by mass or more, based on the whole whipped cream from the viewpoint of improving the shape retention of the whipped cream.
In addition, from the viewpoint of refreshing taste, the fat content in the whipped cream is preferably 42% by mass or less, more preferably 30% by mass or less, and still more preferably 25% by mass or less based on the whole whipped cream.

In addition, the whipped cream may contain components other than the components (A) and (B) described above. The components other than the components (A) and (B) include dairy products such as non-fat milk, sweeteners, emulsifiers, stabilizers, flavors, preservatives, antioxidants, vitamins, minerals, and the like.
Among them, as a sweetener, sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomaltooligosaccharide, reduced xylo-oligosaccharide, 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 in the whipped cream is, for example, not less than 0.1% by mass, preferably not less than 2% by mass, and preferably not less than 30% by mass with respect to the whole whipped cream from the viewpoint of not giving a sense of incongruity to taste. % By mass or less, preferably 20% by mass or less.

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

Step (1) preferably includes the following steps from the viewpoint of smoothing the appearance.
Step (1-1): a step of adding component (B) to the liquid component to obtain a solution.
Step (1-2): a step of mixing the solution with the cream.
Here, in the step of obtaining the solution in the step (1-1), the liquid component may be heated according to the type of the component (B). When the liquid component is heated, it is preferable to cool the solution to about 20 ° C. before step (1-2).
The component (A) may be added together with the component (B) in the step (1-1), may be previously added to the cream in the step (1-2), or may be added after the step (1-2). Good.
Here, as the liquid component in the step (1-1), cream, milk, low-fat milk, non-fat milk, water, liquid sugar, soy milk and the like can be mentioned, and preferably a liquid having a fat content of 5% by mass or less. is there.
Further, the cream in the step (1-2) is preferably a whipped cream.

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

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

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

The whipped cream obtained in this embodiment can be eaten as it is, or can be combined with other foods and drinks. Examples of such foods and drinks include cookies, biscuits, cakes, sponge cakes, castellas, pancakes, crepes, puddings, chocolates, jellies, roll cakes, cream puffs and other Western confections; Daifuku, dorayaki and other Japanese confections; And breads such as sweet buns; beverages such as coffee and melon soda.
The food in the present embodiment includes the whipped cream obtained in the present embodiment.

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

In the composition for whipped cream, the sum of the content of the component (A) and the content of the component (B) is preferably whipped cream from the viewpoint of sufficiently improving the shape-retaining property, improving the dissolution in the mouth, and obtaining a smooth appearance. It is preferably 80% by mass or more, more preferably 90% by mass or more, still more preferably 95% by mass or more, and still more preferably 100% by mass, based on the whole composition for use. From the same viewpoint, the total of the content of the component (A) and the content of the component (B) in the composition for whipped cream may be, for example, 20% by mass or more based on the whole composition for whipped cream.
The total of the content of the component (A) and the content of the component (B) is 100% by mass or less based on the whole composition for whipped cream.

(Cream for whipped cream)
In this embodiment, the whipped cream contains the components (A) and (B), and the content of the component (A) is 0.05% by mass or more and 5% by mass or less based on the whole whipped cream. Yes, the content of the component (B) is from 0.05% by mass to 2.8% by mass based on the whole whipped cream.
Specific examples of the components (A) and (B) and the cream are as described above for the whipped cream.
The content and mass ratio ((A) / (B)) of each component in the whipped cream are preferably in the ranges described above for the whipped cream.

In the present embodiment, the whipped cream is configured to contain the components (A) and (B) in specific amounts, respectively, so that the whipped cream is excellent in shape retention, dissolution in the mouth, a feeling of air bubbles, syneresis and a smooth appearance. Further, these effects can also be obtained after storage of 1 or 2 of the obtained whipped cream selected from the group consisting of refrigeration and freezing. Here, the refrigeration is, for example, higher than 0 ° C and 10 ° C or lower, preferably higher than 0 ° C and 8 ° C or lower. The term “freezing” refers to, for example, −50 ° C. or more and 0 ° C. or less, and preferably −35 ° C. or more and −5 ° C. or less. Further, according to the present embodiment, for example, the appearance of the low-fat cream is preferably 42% by mass or less, more preferably 30% by mass or less, and still more preferably 25% by mass or less. In addition, it is possible to obtain a whipped cream which is excellent in shape retention, bubble feeling, mouth-opening and suppresses water separation.
In the present embodiment, the method for improving the mouthfeel of a whipped cream containing a gelling agent is, for example, a method in which the starch having an amylose content of 45% by mass or more and a degree of cold water swelling of 3.5 or more and 15 or less is used. Including in whipped cream.

Examples of the present invention will be described below, but the gist of the present invention is not limited to these examples.
First, the raw materials used in the following examples are shown.
(starch)
Gelatinized high amylose corn starch 1: Gelcol AH-F, manufactured by J-Oil Mills Co., Ltd., amylose content 50%, cold water swelling degree 6.5
pregelatinized high amylose corn starch 2: obtained in Production Example 1, amylose content 70% by mass, cold water swelling degree 4.9
Gelatinized phosphoric acid-crosslinked potato starch: Bake-up B-α, manufactured by J-Oil Mills, Inc., amylose content 21% by mass, cold water swelling degree 23
High amylose corn starch: HS-7, manufactured by J-Oil Mills, Inc., amylose content 70% by mass, cold water swelling degree 2.9
Other starches: Amylofiber SH, manufactured by J-Oil Mills, cold water swelling 3.0
(Gelling agent)
(gelatin)
Gelatin 1: Jellyace C-160 (manufactured by Yasu Chemical Industry Co., Ltd., jelly strength 150 g)
Gelatin 2: Jelly Ace P-240 (manufactured by Yasu Chemical Industry Co., Ltd., jelly strength 230 g)
Gelatin 3: Jelly Ace C-300 (manufactured by Yasu Chemical Industry Co., Ltd., jelly strength 275 g)
(Polysaccharide)
Agar: Kanten Cook Kanten Cook (manufactured by Ina Food Industry Co., Ltd.)
Succinoglycan: Succinoglycan J (DSP Gokyo Food & Chemical Co., Ltd.)
Welan gum: Screw Top W (manufactured by San-Ei Gen FFI Co., Ltd.)
Xanthan gum: Xanthan gum FJ (Maruzen Pharmaceutical Industries Co., Ltd.)
Locust bean gum: GRINDSTED LBG 860 (manufactured by Sanshin Co., Ltd.)
(Cream, non-fat milk)
Milk fat 47% fresh cream: Special Hokkaido pure cream 47, Takanashi Dairy Co., Ltd., milk fat 47% by mass
35% milk fat fresh cream: Special Hokkaido pure cream 35, manufactured by Takanashi Dairy Co., Ltd., 35% milk fat
Vegetable cream: whipped vegetable fat, manufactured by Megmilk Snow Brand, milk fat 0% by mass, vegetable fat 40% by mass
Non-fat milk: delicious non-fat milk, manufactured by Takanashi Dairy Co., Ltd., milk fat 0.1% by mass

The method for producing the raw materials and the method for evaluating the characteristics are described below.
(Production Example 1) Production of pregelatinized high-amylose corn starch 2 200 parts by mass of water and 50 parts by mass of starch (high-amylose corn starch HS-7, water content 14%) were mixed with stirring, and the dry matter-concentrated mass concentration was 17.2%. The slurry is prepared and gelatinized with an onlator (outlet temperature of about 110 ° C.) while stirring. This paste is immediately spread thinly on a drum dryer by a conventional method, heated and dried at 150 ° C., and then crushed. To obtain pregelatinized high amylose corn starch 2.

(Method of measuring cold water swelling degree)
The degree of cold water swelling was measured by the method described in “Analysis of Starch and Related Carbohydrates”, pp. 279-280, 1986. Specifically, it was measured by the following method.
(1) The sample was heated and dried at 125 ° C. using a moisture meter (Kensei Kogyo Co., Ltd., electromagnetic moisture meter: model number MX50) to measure the moisture, and the dry substance amount was calculated from the obtained moisture value.
(2) 1 g of the sample was precisely weighed in terms of the amount of the dried substance, placed in a centrifuge tube, impregnated with 1 mL of methyl alcohol, and distilled water at 25 ° C. was added to make exactly 50 mL while stirring with a glass rod. Occasional shaking and standing at 25 ° C. for 20 minutes. Centrifuge at 25 ° C. for 30 minutes at 4000 rpm (2860 × g) in a centrifuge (Hitachi Koki Co., Ltd., Hitachi desktop centrifuge CT6E; rotor: T4SS swing rotor; adapter: 50TC × 2S adapter), The supernatant was decanted and taken into a weighing bottle. The supernatant taken in the weighing bottle was evaporated to dryness, further dried under reduced pressure at 110 ° C. for 3 hours, weighed, and the supernatant dry mass was determined. Further, the mass of the precipitate was determined, the solubility was calculated by the following equation, and the degree of cold water swelling was calculated.
Solubility (S) db% = Dry supernatant mass (mg) / 1000 × 100
Degree of cold water swelling = mass of precipitated part (mg) / (1000 × (100-S) / 100)

(Method of measuring jelly strength)
Jelly strength was measured according to JIS K-6503.

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

(Manufacture of whipped cream)
FIG. 1 to FIG. 4 are diagrams illustrating the procedure for producing the whipped cream in each example.
In the procedure shown in FIG. 1, upper sucrose and starch were added to fresh cream or vegetable cream, and the mixture was whipped at a medium speed to obtain an 8-minute whipped cream. Meanwhile, the non-fat milk was heated to about 50 ° C., and gelatin or polysaccharide as a gelling agent was added. After the gelling agent was dissolved, it was rapidly cooled to about 20 ° C. This was added to the whipped cream containing the upper sucrose and starch, and further whipped at a medium speed of a mixer to obtain a whipped cream.
Here, the 8-minute whipped cream is a whipped cream that has a soft horn when it is scooped with a whisk, and then turns slightly downward.

(2) In the procedure shown in FIG. 2, upper sucrose and starch were added to fresh cream or vegetable cream. Meanwhile, non-fat milk was heated to about 50 ° C., and gelatin was added as component (B). After the gelatin was dissolved, it was rapidly cooled to about 20 ° C. This was added to the cream containing the upper sucrose and starch to obtain a whipped cream. The resulting whipped cream was whipped at a medium speed of a mixer to obtain a whipped cream.

場合 In addition, when the component (B) was agar, a whipped cream was produced according to the procedure shown in FIG. First, upper sucrose and starch were added to a fresh cream or a vegetable cream, and the mixture was whipped at a medium speed to obtain an 8-minute whipped cream. On the other hand, agar was added to water and heated until boiling, thereby dissolving the agar. After the agar was dissolved, it was mixed with non-fat milk heated to about 50 ° C, and rapidly cooled to about 20 ° C. This was added to the whipped cream containing the upper sucrose and starch, and further whipped at a medium speed of a mixer to obtain a whipped cream.

FIG. 4 also relates to another procedure for producing whipped cream. In the procedure shown in FIG. 4, the starch of the component (A) and the gelatin of the component (B) were mixed in advance to prepare a composition for whipped cream. Next, upper sucrose was added to the cream, and the mixture was whipped at a medium speed to obtain an 8-minute whipped cream. Meanwhile, the non-fat milk was heated to about 50 ° C., and the composition for whipped cream was added. After the composition for whipped cream was dissolved, it was rapidly cooled to about 20 ° C. This was added to the whipped cream mixed with white sucrose, and further whipped at a medium speed of a mixer to obtain a whipped cream.

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

(Evaluation of whipped cream)
The whipped cream obtained in each case was evaluated at the following D0 and D1 timings.
D0: After obtaining the whipped cream, cool in a refrigerator (4 ° C.) for one hour, and then stir lightly to evaluate a uniform mixture. D1: Further cool the bowl of D0 in the refrigerator (4 ° C.) overnight, and then lightly Evaluate what was agitated and homogenized

(Evaluation method)
The whipped cream obtained in each case was evaluated for appearance, shape retention, air bubble feeling, mouth-drying, and water separation / touch feeling. The appearance, shape retention, syneresis and tactile sensation were evaluated by one worker, and the feeling of air bubbles and mouth opening were evaluated by a consultation of two expert panelists. The evaluation criteria for each item are shown below. For each item, those with an evaluation result of A, B or C were regarded as acceptable. The bubble feeling is a feeling that the whipped cream melts slowly in the mouth and bubbles felt by the tongue are released when the whipped cream melts.

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

(Shape retention)
A: The horn stands firmly (so that the streaks remain) B: The horn stands C: The horn stands, but slightly drops D: The horn does not stand

(Bubbles)
A: Very air bubble feeling B: Air bubble feeling C: Some air bubble feeling D: Little air bubble feeling

(Mouth talk)
A: Very good lip B: Good lip C: Heavier butter cream-like weight but acceptable lip D: Soggy and poor lip

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

As shown in Table 1, as in Example 1-1, the whipped cream containing the components (A) and (B) was excellent in terms of appearance, shape retention, a feeling of air bubbles, mouth-watering, and syneresis / tactility. Further, from the viewpoints of shape retention and bubble feeling, component (A) is preferably contained in an amount of 0.91% by mass or more, more preferably 1.80% by mass.
On the other hand, a whipped cream containing no component (B) as in Comparative Example 1-3 shows water separation, and a whipped cream with a poor bubble feeling in D1 without the component (A) as in Comparative Example 1-2. became.
As shown in FIG. 2, when components (A), (B) and other components were all mixed and whipped (Example 1-3), the time required for the whipping was slightly longer, but as shown in FIG. It was found that a product equivalent to the whipped cream (Example 1-2) prepared by the method described above was obtained. Further, as shown in FIG. 4, when a composition for whipped cream was prepared first and then added to non-fat milk to prepare a whipped product (Example 1-4), a very good whipped cream was obtained. In particular, the shape retention was even better than the whipped cream prepared by the method of FIG. 1 (Example 1-2).

As shown in Table 2, whipped creams were prepared by changing the type of starch, and as a result, the whipped creams using pregelatinized high amylose corn starch 1 and pregelatinized high amylose corn starch 2 were all preferable. Above all, when α-amylized high amylose corn starch 1 having a cold water swelling degree of 6.5 was used, the feeling of air bubbles and mouthfeel were even better.
On the other hand, when the α-phosphoric acid crosslinked potato starch having a cold water swelling degree of 23 was used, the cream was sticky and no horn was formed.
When the amylose content of the component (A) is 50% by mass or more and 70% by mass or less, a good whipped cream is obtained. In particular, when the amylose content is 50% by mass, the feeling of air bubbles and mouthfeel are further improved. Was.

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

From Table 4, it can be seen that even when only vegetable fat is contained as fat as in Example 4-1 and when 35% milk fat fresh cream is used as in Example 4-2, component (B) The whipped cream containing 0.90% by mass of gelatin 1 as the component (1) and 1.80% by mass of the pregelatinized high-amylose corn starch as the component (A) is excellent in shape-retaining property, bubble feeling, and mouth-drying, and is capable of releasing water after storage. No, it turned out to be a very good whipped cream.
Further, as in Example 4-3, milk fat was 26.8% by mass, gelatin 3 was 0.18% by mass as the component (B), and gelatinized high amylose corn starch was 0.46% by mass as the component (A). The included whipped cream had a slightly inferior taste due to the higher fat content, but the evaluation was high in all other evaluation items.
Even when the milk fat was as low as 18.2% by mass as in Example 4-4, 0.90% by mass of gelatin 1 was used as the component (B), and gelatinized high amylose corn starch 1 was used as the component (A). It was found that when 80% by mass was contained, whipping took more time than other creams, but preferred whipped cream was obtained.

From Tables 1 to 4, the whipped creams obtained in each example were excellent in the balance of the appearance, shape retention, bubble feeling, mouth-watering and water separation suppressing effect in both evaluations of D0 and D1.
In Example 1-3, gelatin 1 was added as the component (B), and gelatin 1 was dissolved in heated non-fat milk as shown in FIG. 2 in order to melt gelatin 1 in advance. However, if a cold-water-soluble ingredient is used as the component (B), the same whip can be prepared by dissolving it in non-heated non-fat milk or fresh cream or vegetable cream.

(Example 5)
Whipped cream having the composition shown in Table 5 was produced by the following method and evaluated.

(Manufacture of whipped cream)

のうち Of the formulations in Table 5, all ingredients other than vegetable cream were mixed in advance to prepare a composition for whipped cream. Next, the above composition was added to the cream and immediately whipped for 1 minute at a high speed of a mixer to obtain a whipped cream. Immediately after the whipped cream, the obtained whipped cream was evaluated for appearance, shape retention, bubble feeling, mouth-drying and water separation suppression. Further, the obtained whip was squeezed out with a wringer onto a food wrap spread in a storage container, the lid of the storage container was closed, and stored in a freezer at −20 ° C. for one day. After storage, it was taken out of the freezer and naturally thawed at room temperature for 10 minutes, and evaluated for appearance, shape retention, air bubble feeling, mouth opening and water separation inhibition.

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

This application claims priority based on Japanese Patent Application No. 2018-122253 filed on June 27, 2018, the disclosure of which is incorporated herein in its entirety.

Claims

The following components (A) and (B):
A whipped cream comprising: (A) a starch having an amylose content of 45% by mass or more and a degree of cold water swelling of 3.5 or more and 15 or less, and (B) a gelling agent,
The content of the component (A) in the whipped cream is 0.05% by mass or more and 5% by mass or less based on the whole whipped cream;
A whipped cream, wherein the content of the component (B) in the whipped cream is from 0.05% by mass to 2.8% by mass based on the whole whipped cream.
The whipped cream according to claim 1, wherein the origin of the component (A) is corn.
The whipped cream according to claim 1 or 2, wherein the fat content in the whipped cream is 15% by mass or more and 42% by mass or less based on the whole whipped cream.
The whipped cream according to any one of claims 1 to 3, wherein the content of the component (A) with respect to the content of the component (B) in the whipped cream is 0.08 or more and 20 or less by mass ratio. .
The whip according to any one of claims 1 to 4, wherein the component (B) is one or more selected from the group consisting of gelatin, agar, welan gum, xanthan gum, locust bean gum, and succinoglycan. cream.
The whipped cream according to claim 5, wherein the gelatin has a jelly strength (g) defined by JIS K-6503 of 80 or more and 400 or less.
食品 A food comprising the whipped cream according to any one of claims 1 to 6.
The following components (A) and (B):
A cream for whipped cream, comprising (A) a starch having an amylose content of 45% by mass or more and a degree of cold water swelling of 3.5 to 15 and (B) a gelling agent,
The content of the component (A) in the whipped cream is 0.05% by mass or more and 5% by mass or less with respect to the whole whipped cream, and the content of the component (B) in the whipped cream is not more than 5% by mass. ), Wherein the content of the cream is from 0.05% by mass to 2.8% by mass based on the whole whipped cream.
The following components (A) and (B):
(A) a starch having an amylose content of 45% by mass or more and a degree of cold water swelling of 3.5 or more and 15 or less,
(B) a gelling agent,
including,
Composition for whipped cream.
The composition according to claim 9, wherein the content of the component (A) with respect to the content of the component (B) is 0.08 or more and 20 or less by mass in the composition.
The composition according to claim 9 or 10, wherein the sum of the content of the component (A) and the content of the component (B) with respect to the entire composition is 80% by mass or more and 100% by mass or less.
The following components (A) and (B):
(A) a starch having an amylose content of 45% by mass or more and a degree of cold water swelling of 3.5 or more and 15 or less,
(B) a gelling agent,
Is added to the cream to obtain a whipped cream, and a step (2) of stirring the whipped cream obtained in the step (1) to obtain a whipped cream. A manufacturing method,
The addition amount of the component (A) in the step (1) is 0.05% by mass or more and 5% by mass or less based on the whole whipped cream, and the addition amount of the component (B) is the whole whipped cream. The production method described above, wherein the content is 0.05% by mass or more and 2.8% by mass or less.
The manufacturing method according to claim 12, wherein the step (1) includes the following steps.
(Step 1-1) a step of dissolving the component (B) in a liquid component to obtain a solution (Step 1-2) a step of mixing the solution with the cream
A method for improving the mouthfeel of a whipped cream containing a gelling agent,
The above method, wherein the whipped cream contains a starch having an amylose content of 45% by mass or more and a degree of cold water swelling of 3.5 or more and 15 or less.