WO2020004052A1 - Crème fouettée - Google Patents

Crème fouettée Download PDF

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Publication number
WO2020004052A1
WO2020004052A1 PCT/JP2019/023416 JP2019023416W WO2020004052A1 WO 2020004052 A1 WO2020004052 A1 WO 2020004052A1 JP 2019023416 W JP2019023416 W JP 2019023416W WO 2020004052 A1 WO2020004052 A1 WO 2020004052A1
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WO
WIPO (PCT)
Prior art keywords
mass
whipped cream
component
cream
content
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2019/023416
Other languages
English (en)
Japanese (ja)
Inventor
美香 西脇
武敏 美藤
広志 村松
雄也 長畑
今義　潤
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
J Oil Mills Inc
Original Assignee
J Oil Mills Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by J Oil Mills Inc filed Critical J Oil Mills Inc
Priority to KR1020207035716A priority Critical patent/KR20210023843A/ko
Priority to SG11202012492QA priority patent/SG11202012492QA/en
Priority to JP2020527388A priority patent/JP7366017B2/ja
Priority to CN201980041240.7A priority patent/CN112334008A/zh
Publication of WO2020004052A1 publication Critical patent/WO2020004052A1/fr
Priority to PH12020552194A priority patent/PH12020552194A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/14—Cream preparations containing milk products or non-fat milk components
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/30—Whipping, foaming, frothing or aerating dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C2240/00—Use or particular additives or ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/228—Gelling agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/502—Gums
    • A23V2250/5024—Agar
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/502—Gums
    • A23V2250/5086—Xanthan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5118—Starch
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/542—Animal Protein
    • A23V2250/5432—Gelatine

Definitions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the component (A) is preferably derived from corn.
  • 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 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 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.
  • 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.
  • 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.
  • composition for whipped cream is provided.
  • 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.
  • 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.
  • 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.
  • 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 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 comprising 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.
  • 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.
  • a whipped cream obtained by the production method of the present invention and a food using the same are provided.
  • a whipped cream having excellent shape retention, dissolution in the mouth, a feeling of air bubbles, water separation, and a smooth appearance.
  • 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).
  • the components (A) and (B) and the cream will be described.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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) is a gelling agent.
  • 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.
  • 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.
  • 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.
  • 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 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the component (B) 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.
  • the components (A) and (B) may be 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.
  • the component (A) is added in the step (1-1), it may be added to the liquid component as the above composition.
  • 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.
  • 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 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Jelly strength was measured according to JIS K-6503.
  • Example 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.
  • Example 1-2 described in Table 1 is also shown in Tables 2 to 4.
  • FIG. 1 to FIG. 4 are diagrams illustrating the procedure for producing the whipped cream in each example.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the starch of the component (A) and the gelatin of the component (B) were mixed in advance to prepare a composition for whipped cream.
  • upper sucrose was added to the cream, and the mixture was whipped at a medium speed to obtain an 8-minute whipped cream.
  • the non-fat milk was heated to about 50 ° C., and the composition for whipped cream was added.
  • 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.
  • 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. .
  • 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.
  • 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.
  • Example 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).
  • 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 ⁇ -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 ⁇ -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.
  • component (A) 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.
  • gelatin 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.
  • 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.
  • 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.
  • component (B) 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).
  • 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.
  • 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.
  • 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.
  • ⁇ ⁇ ⁇ 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.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
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  • Oil, Petroleum & Natural Gas (AREA)
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Abstract

L'invention concerne une crème fouettée comprenant un composant (A) qui est un amidon ayant une teneur en amylose supérieure ou égale à 45 % en masse et un degré de gonflement dans l'eau froide de 3,5 à 15 inclus et un composant (B) qui est un agent gélifiant, la teneur en composant (A) dans la crème fouettée étant de 0,05 à 5 % en masse inclus par rapport à la crème fouettée totale, et la teneur en composant (B) dans la crème fouettée étant de 0,05 à 2,8 % en masse inclus par rapport à la crème fouettée totale.
PCT/JP2019/023416 2018-06-27 2019-06-13 Crème fouettée Ceased WO2020004052A1 (fr)

Priority Applications (5)

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KR1020207035716A KR20210023843A (ko) 2018-06-27 2019-06-13 휩트 크림
SG11202012492QA SG11202012492QA (en) 2018-06-27 2019-06-13 Whipped cream
JP2020527388A JP7366017B2 (ja) 2018-06-27 2019-06-13 ホイップクリーム
CN201980041240.7A CN112334008A (zh) 2018-06-27 2019-06-13 掼奶油
PH12020552194A PH12020552194A1 (en) 2018-06-27 2020-12-17 Whipped cream

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US5584937A (en) * 1992-06-18 1996-12-17 Opta Food Ingredients, Inc. Starch-based texturizing agent
JP2013013393A (ja) * 2010-10-14 2013-01-24 Sanei Gen Ffi Inc ホイップクリーム用の安定化剤及び安定化方法

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JPH11123066A (ja) * 1997-10-24 1999-05-11 Takeda Chem Ind Ltd 脂肪低減食品および脂肪低減食品用添加剤組成物
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JP3446711B2 (ja) * 2000-03-08 2003-09-16 不二製油株式会社 水中油型乳化物及びホイップ済みクリーム
JP3418586B2 (ja) * 2000-03-24 2003-06-23 雪印乳業株式会社 凍結解凍還元クリーム
JP2005278482A (ja) 2004-03-29 2005-10-13 Sanei Gen Ffi Inc ホイップクリーム用安定剤及びホイップクリーム
JP5145364B2 (ja) 2010-01-27 2013-02-13 森永乳業株式会社 ホイップクリームの製造方法
JP5652732B2 (ja) * 2010-03-19 2015-01-14 伊那食品工業株式会社 低脂肪ホイップクリーム及びその製造方法
CN102480983B (zh) * 2010-07-16 2014-09-24 株式会社钟化 冷藏流通的搅打奶油用发泡性水包油型乳化油脂组合物及搅打奶油
KR20130102538A (ko) * 2010-07-28 2013-09-17 닛신 오일리오그룹 가부시키가이샤 버터 크림 및 그 제조 방법
JP6641753B2 (ja) * 2014-08-06 2020-02-05 大正製薬株式会社 ゲル組成物

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US5584937A (en) * 1992-06-18 1996-12-17 Opta Food Ingredients, Inc. Starch-based texturizing agent
JP2013013393A (ja) * 2010-10-14 2013-01-24 Sanei Gen Ffi Inc ホイップクリーム用の安定化剤及び安定化方法

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CN112334008A (zh) 2021-02-05
PH12020552194A1 (en) 2021-07-26

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