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WO2018123253A1 - Amidon pour crème fouettée, et crème fouettée contenant cet amidon - Google Patents

Amidon pour crème fouettée, et crème fouettée contenant cet amidon Download PDF

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Publication number
WO2018123253A1
WO2018123253A1 PCT/JP2017/039492 JP2017039492W WO2018123253A1 WO 2018123253 A1 WO2018123253 A1 WO 2018123253A1 JP 2017039492 W JP2017039492 W JP 2017039492W WO 2018123253 A1 WO2018123253 A1 WO 2018123253A1
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WO
WIPO (PCT)
Prior art keywords
starch
mass
cream
content
whipped cream
Prior art date
Application number
PCT/JP2017/039492
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English (en)
Japanese (ja)
Inventor
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 (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 株式会社Ｊ－オイルミルズ filed Critical 株式会社Ｊ－オイルミルズ
Priority to JP2018558858A priority Critical patent/JP7019603B2/ja
Publication of WO2018123253A1 publication Critical patent/WO2018123253A1/fr

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Classifications

    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch

Definitions

  • 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.
  • 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.
  • shape of a whipped cream decorated on a cake or the like collapses due to vibration during transportation.
  • 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).
  • 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.
  • pine fiber digestible dextrin
  • corflo 67 acetylated adipic acid cross-linked starch
  • Patent Document 3 Japanese Patent Laid-Open No. 2004-337166 discloses a whipped cream containing a predetermined starch decomposition product.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • a whipped cream having excellent shape retention can be obtained even during a shock such as vibration.
  • 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.
  • 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.
  • the resistant starch content after the starch is heated at 200 ° C. for 20 minutes is 50% or more.
  • 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.
  • 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.
  • 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.
  • the food / beverage products containing the said whipped cream are provided.
  • a method for producing whipped cream 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.
  • 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.
  • 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.
  • 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.
  • the content of the starch in the cream is 0.1% by mass or more and 10% by mass or less.
  • 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.
  • 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.
  • 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.
  • the resistant starch content is defined as the resistant starch weight (w / w) per sample dry weight.
  • 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.
  • 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).
  • 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.
  • DSC differential scanning calorimetry
  • 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
  • the method for producing the whipped cream starch of the present embodiment is not particularly limited.
  • 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%.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the time required for the acid treatment is, for example, within 5 days, preferably within 3 days, and more preferably within 2 days.
  • concentration and reaction temperature in an acid treatment it shall be the conditions which satisfy
  • 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.
  • 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.
  • the shortest reaction time is 1 / 2.2 times
  • the longest time is 1/3 times
  • 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.)
  • animal fresh creams and fresh creams animal fats derived from milk
  • vegetable creams using vegetable oils other than milk fats vegetable oils other than milk fats (vegetables) Whip, also called whip.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the content is more preferably 2 parts by mass or more and even more preferably 8 parts by mass or less.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the content is 0.5 parts by mass or more and 3 parts by mass or less.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • a method for producing whipped cream 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.
  • 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 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 content of vegetable oil contained in the oil in the cream is 10% by mass or more and 100% by mass or less.
  • 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.
  • RS content resistant starch content
  • 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 ⁇ -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).
  • DSC differential scanning calorimetry
  • starch (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.
  • 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.
  • 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.)
  • Example 4 Food and Drink
  • the whipped cream obtained in Example 1 was topped on pudding.

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Abstract

L'invention concerne un amidon pour crème fouettée qui présente une teneur en amidon résistant supérieure ou égal à 50% selon le procédé officiel de mesure d'amidon résistant 2002.02 de l'AOAC. En outre, l'invention concerne une crème fouettée et une crème pour crème fouettée qui contiennent cet amidon, de préférence leur teneur en amidon étant supérieure ou égale à 0,1% en masse et inférieure ou égale à 5% en masse.
PCT/JP2017/039492 2016-12-27 2017-11-01 Amidon pour crème fouettée, et crème fouettée contenant cet amidon WO2018123253A1 (fr)

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JP2018558858A JP7019603B2 (ja) 2016-12-27 2017-11-01 ホイップクリーム用澱粉および当該澱粉を含むホイップクリーム

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JP2016252398 2016-12-27

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021200163A1 (fr) * 2020-03-31 2021-10-07 不二製油グループ本社株式会社 Lait de fruit à coque pour la formation de mousse et procédé pour la production de celui-ci

Citations (12)

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JPH05506564A (ja) * 1989-11-22 1993-09-30 オプタ　フード　イングリジエンツ，インコーポレイテッド デンプン由来の食品級不溶性バルキング剤
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