Whipped cream for cooking with heat and bakery products incorporating the whipped cream for cooking with heat

Abstract

To provide a technique for maintaining foam and for preventing decrease in texture and mouthfeel, even when whipped cream is heated.SOLUTION: In this technology, whipped cream for heat cooking comprises saccharides containing 40 mass% or more of one or more saccharides selected from monosaccharides, oligosaccharides with a degree of polymerization of 2 to 6, and one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar, wherein a content of the sugar is 18 to 35 mass% as a solid content, and a content of the thickener is 0.1 to 0.3 mass%. The whipped cream for heat cooking according to the present technology can be used by heating after refrigerated.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to whipped cream for cooking and a method for producing the same, a bakery product and a method for producing the same, a method for producing whipped cream, and a method for maintaining the foaminess of whipped cream. [Background technology]

[0002] Whipped cream is an important element in bakery products and desserts, used for topping and decoration. Mass-produced bakery products and desserts are increasingly being distributed in refrigerated or frozen states, and new technologies have been proposed to allow for refrigerated or frozen storage of whipped cream.

[0003] For example, Patent Document 1 discloses a technology for whipping cream that adds 0.3 to 10% gum arabic as a stabilizer to fresh cream, and if necessary, further adds 0.01 to 1.0% cold water-soluble carrageenan, thereby making it possible to produce whipped cream that maintains its shape when decorated while maintaining a smooth texture, is resistant to drying and hardening even when refrigerated, has little syneresis even at a low sugar content, and has excellent whipping workability.

[0004] Furthermore, Patent Document 2 discloses a whipped cream-like food that is made of a combination of gelatin, gelatin hydrolysate, vegetable protein hydrolysate and carrageenan, and that is mainly composed of a low fat content and a dairy product, thereby eliminating the possibility of frozen storage after whipping the whipped cream-like food and the problems of texture and tissue denaturation of the whipped cream after thawing.

[0005] Furthermore, Patent Document 3 discloses whipped cream that contains 0.25 to 1.0 wt % of pectin with an esterification degree of 30 to 50%, which prevents syneresis after refrigerated storage or after freezing and thawing, prevents dripping, and maintains its shape well when decorated. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 9-37715 [Patent Document 2] Japanese Patent Application Publication No. 5-63 [Patent Document 3] Japanese Patent Application Laid-Open No. 2003-180280 Summary of the Invention [Problem to be solved by the invention]

[0007] As mentioned above, there are various techniques for storing whipped cream in a refrigerator or freezer after whipping, and techniques for improving the quality of thawed whipped cream. However, these conventional techniques do not anticipate the possibility of heating and eating whipped cream.

[0008] Furthermore, the inventors of the present application focused on the presentation of whipped cream that gradually crumbles and spreads, with the aim of increasing the added value of bakery products, etc., that contain whipped cream. However, when bakery products, etc., that contain whipped cream are heated, the whipped cream that has been combined with the bakery product may crumble and spread before the bakery product is heated, or the air bubbles may disappear, resulting in a significant deterioration in the texture of the bakery product, or an unbalanced melt-in-the-mouth feel between the whipped cream and the bakery product, which may give an unpleasant feeling.

[0009] Therefore, the main objective of this technology is to provide a technology that maintains air bubbles even when whipped cream is heated, and prevents a deterioration in the texture and melt-in-the-mouth feel of the target food combined with whipped cream. [Means for solving the problem]

[0010] As a result of intensive research to solve the above problems, the inventors of the present application have succeeded in maintaining air bubbles even when whipped cream is heated and preventing a deterioration in the texture and melt-in-the-mouth feel of the target food combined with the whipped cream by adding specific sugars and specific thickeners in specific amounts, thereby completing the present technology.

[0011] That is, in the present technology, first, a sugar containing 40% by mass or more of one or more sugars selected from monosaccharides, oligosaccharides having a degree of polymerization of 2 to 6, and reducing sugars thereof, based on the solid content; one or more thickening agents selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar; A whipped cream for cooking containing The content of the sugars is 18 to 35% by mass as a solid content, The content of the thickener is 0.1 to 0.3% by mass. To provide whipped cream for heating and cooking. The whipped cream for cooking according to the present technology can be used for freezing. Furthermore, the whipped cream for cooking according to the present technology can also be distributed in a frozen state.

[0012] Next, the present technology provides a bakery product combined with the whipped cream for cooking according to the present technology. In addition, the whipped cream for heating and cooking according to the present technology, a bakery product combined with the whipped cream; The present invention provides a bakery product for cooking containing In the bakery product and the bakery product for heating and cooking according to the present technology, the fat content in the bakery product combined with the whipped cream for heating and cooking can be 3% by mass or more. The bakery products and cook-to-eat bakery products of the present technology can be frozen.

[0013] In the present technology, the sugar content is 18 to 35% by mass as a solid content, and the sugar content is 40% by mass or more of one or more sugars selected from monosaccharides, oligosaccharides having a degree of polymerization of 2 to 6, and reducing sugars thereof. One or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar: 0.1 to 0.3 mass%; The present invention provides a method for producing whipped cream, which comprises a heating step of heating whipped cream containing the above component (I). In addition, the present technology provides a method for producing a sugar product containing 40% by mass or more of one or more sugars selected from monosaccharides, oligosaccharides having a degree of polymerization of 2 to 6, and reducing sugars thereof, based on the solid content: 18 to 35% by mass as the solid content; One or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar: 0.1 to 0.3 mass%; The present invention provides a method for producing a bakery product, which includes a heating step of heating a bakery product combined with whipped cream containing the above.

[0014] In this technology, the whipped cream is further Sugars containing 40% by mass or more of monosaccharides, oligosaccharides having a degree of polymerization of 2 to 6, and one or more sugars selected from these reducing sugars per solid content: 18 to 35% by mass as solid content; One or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar: 0.1 to 0.3 mass%; This provides a method for maintaining the foaminess of whipped cream after cooking by incorporating [Effects of the Invention]

[0015] According to the present technology, even when whipped cream is heated, the air bubbles can be maintained, and deterioration in the texture and melt-in-the-mouth feel of the target food combined with the whipped cream can be prevented. DETAILED DESCRIPTION OF THE INVENTION

[0016] Preferred embodiments for carrying out the present invention will be described below. Note that the embodiment described below is an example of a typical embodiment of the present invention, and the scope of the present invention should not be construed as being narrow.

[0017] 1. Whipped cream for cooking The whipped cream for cooking according to the present technology is prepared by adding the ingredients described below to a fluid cream as a raw material, and then whipping (whipping) it with a stirrer such as a mixer (hereinafter simply referred to as a "whipper") to incorporate air bubbles.

[0018] The cream used as an ingredient in the whipped cream for cooking according to the present technology is not particularly limited, and one or more of the creams used in general whipped creams can be used in combination. Examples include fresh cream, which is defined in the Japanese Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products (hereinafter referred to as the "Milk Ministerial Ordinance") as "a product made by removing all ingredients other than milk fat from raw milk, cow's milk, or special milk," dairy-based cream, which is classified as a "food whose main ingredient is milk or dairy products" as defined in the Milk Ministerial Ordinance, and soy milk cream, which uses soy milk as a substitute for dairy ingredients. Dairy-based cream contains ingredients other than milk fat (such as vegetable oils, proteins, and various additives (e.g., emulsifiers, stabilizers, flavorings)), and is classified into pure milk fat type (pure milk fat cream) containing only milk fat as fat, mixed type (compound cream) containing milk fat and vegetable oil as fat, and pure vegetable oil type (non-dairy cream) containing only vegetable oil as fat.

[0019] The whipped cream for cooking according to the present technology is characterized by being heated before consumption. As mentioned above, whipped cream is often combined with foods such as bakery products. However, when a food combined with conventional whipped cream is heated, the whipped cream breaks down and spreads before the bakery product warms, or the air bubbles disappear, significantly reducing the texture of the bakery product, or creating an unpleasant feeling due to an imbalance between the whipped cream and the melt-in-the-mouth texture of the bakery product. However, the whipped cream for cooking according to the present technology contains specific amounts of a specific sugar and a specific thickener, which will be described later, and can maintain the air bubbles even after heating, preventing a deterioration in the texture and melt-in-the-mouth texture of the target food combined with the whipped cream.

[0020] In the present invention, "cooking with heat" is not particularly limited as long as it is a common cooking method, and examples include baking, steaming, microwave heating, etc. However, this is different from the act of reheating from a refrigerated or frozen state to room temperature (about 20°C) or the act of burning cream. The preferred degree of cooking is heating the whipped cream to about 30 to 50°C.

[0021] The whipped cream for cooking according to the present technology can be frozen. That is, the whipped cream for cooking according to the present technology can be distributed at room temperature or in a refrigerated state, and can be stored frozen or distributed in a frozen state. Each component will be described in detail below.

[0022] (1) Sugars containing 40% by mass or more of monosaccharides, oligosaccharides with a degree of polymerization of 2 to 6, and one or more sugars selected from these reducing sugars, based on the solid content. As shown in the examples below, this technology has found that when sugars containing a large amount of sugars with a high degree of polymerization are used, the melt-in-the-mouth texture of whipped cream after heating deteriorates. Therefore, the whipped cream for cooking according to this technology is characterized by using sugars containing 40% by mass or more of one or more sugars selected from monosaccharides, oligosaccharides with a degree of polymerization of 2 to 6, and their reducing sugars, based on the solid content.

[0023] Examples of monosaccharides include hexoses such as glucose, fructose, mannose, galactose, psicose, allose, and tagatose; pentoses such as xylose, arabinose, and ribose; and tetroses such as erythrose and threose.

[0024] Examples of oligosaccharides with a degree of polymerization of 2 to 6 include disaccharides such as sucrose, lactose, trehalose, and maltose; trisaccharides such as raffinose, panose, maltotriose, melezitose, and gentianose; tetrasaccharides such as maltotetraose, acarbose, and stachyose; pentasaccharides such as maltopentaose; and hexasaccharides such as maltohexaose.

[0025] In the present technology, preferred are sugars containing 40% by mass or more of glucose and one or more sugars selected from malto-oligosaccharides having a degree of polymerization of 2 to 6 (maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose) and their reducing sugars, per solid content, and more preferred are sugars containing 40% by mass or more of glucose and one or more sugars selected from malto-oligosaccharides having a degree of polymerization of 2 to 6. To avoid an overly strong sweetness, more preferred are sugars containing 40% by mass or more of one or more sugars selected from malto-oligosaccharides having a degree of polymerization of 3 to 6 (maltotriose, maltotetraose, maltopentaose, maltohexaose), per solid content. As shown in the examples described below, this object was achieved by blending 58 parts by mass of Puretose P (sweetness level 35), a sugar containing 57% by mass of maltotriose per solid content, per 100 parts by mass of fresh cream, so sugars containing 40% by mass or more per solid content of one or more sugars selected from malto-oligosaccharides with a degree of polymerization of 3 to 6 (maltotriose, maltotetraose, maltopentaose, maltohexaose) and having a sweetness level of 35 or less are even more preferred. Furthermore, from the viewpoint of the melt-in-the-mouth texture of the target food combined with whipped cream, sugars containing 40% by mass or more of maltotriose per solid content are particularly preferred.

[0026] Furthermore, the state of the sugar used in the present technology is not particularly limited, and it may be in powder or liquid form, but from the standpoint of workability, it is preferable in the present technology to use liquid sugar, which can be quickly mixed with other ingredients of whipped cream and foams quickly.

[0027] In this technology, even when the whipped cream contains sugars containing 40% by mass or more of monosaccharides, oligosaccharides with a degree of polymerization of 2 to 6, and one or more sugars selected from these reducing sugars, based on the solid content, as shown in the examples below, it has been found that if the content of sugars containing 40% by mass or more of monosaccharides, oligosaccharides with a degree of polymerization of 2 to 6, and one or more sugars selected from these reducing sugars based on the solid content is less than 18% by mass, the whipped cream will not spread well after heating, and the texture and melt-in-the-mouth feel of the target food combined with the whipped cream will be poor.Furthermore, if the sugar content exceeds 35% by mass based on the solid content, it is thought that the whipped cream will have difficulty whipping, and the target food combined with the whipped cream will not melt-in-the-mouth well.

[0028] Therefore, the whipped cream for cooking according to the present technology is characterized by containing 18 to 35% by mass of sugars, as a solid content, containing 40% by mass or more of one or more sugars selected from monosaccharides, oligosaccharides with a degree of polymerization of 2 to 6, and these reducing sugars. From the viewpoint of the melt-in-the-mouth texture of a target food combined with the whipped cream, the sugars are preferably contained at 20 to 35% by mass, as a solid content, and more preferably at 20 to 30% by mass. Furthermore, the whipped cream preferably contains 18 to 35% by mass of sugars, as a solid content, containing 40% by mass or more of glucose, maltooligosaccharides with a degree of polymerization of 2 to 6 (maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose), and one or more sugars selected from these reducing sugars. From the viewpoint of the melt-in-the-mouth texture of a target food combined with the whipped cream, the sugars are preferably contained at 18 to 35% by mass, as a solid content, and more preferably at 20 to 35% by mass, as a solid content.

[0029] (2) one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropylmethylcellulose, and agar; The thickener used in the whipped cream for cooking according to the present technology is one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar. From the viewpoint of the melt-in-the-mouth feel of the target food combined with the whipped cream, it is preferable to use one or more thickeners selected from guar gum, xanthan gum, methylcellulose, and hydroxypropyl methylcellulose.

[0030] In this technology, even when these thickeners are contained, as shown in the examples below, it has been found that if the content of thickener in whipped cream for heating is less than 0.1% by mass, the whipped cream does not spread well after heating and the texture of the target food combined with the whipped cream is also inferior.In addition, it has been found that if the content of thickener in whipped cream for heating is more than 0.3% by mass, the melt-in-the-mouth texture of the target food combined with the whipped cream is inferior.

[0031] Therefore, the whipped cream for cooking according to the present technology is characterized by containing 0.1 to 0.3 mass% of one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar. From the viewpoint of the melt-in-the-mouth texture of the target food combined with the whipped cream, the content of the thickener in the whipped cream for cooking is preferably 0.1 to 0.25 mass%. Because one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar tend to form lumps, it is preferable to disperse them in a powder ingredient, for example, a powdered sugar such as sugar, and then mix them with a liquid ingredient such as cream.

[0032] (3) Other In addition to the sugars and thickeners described above, the whipped cream for cooking according to the present technology can contain one or more of the ingredients and additives commonly used in whipped cream, in any combination, as long as the effects of the present technology are not impaired. For example, carbohydrates other than the sugars described above (such as starch hydrolysates, dextrin, and oligosaccharides with a degree of polymerization of 7 or higher), starches, salts such as salt, calcium carbonate, and sodium metaphosphate, emulsifiers, enzymes, pH adjusters, vitamins, sweeteners, spices, seasonings, minerals, colorings, flavorings, and optional ingredients such as chocolate, butter, margarine, yogurt, and coffee can be appropriately contained.

[0033] 2. Bakery products The bakery product according to the present technology is characterized by being combined with the whipped cream for heating and cooking according to the present technology. Details of the whipped cream for heating and cooking according to the present technology are the same as those described above, so a description thereof will be omitted here.

[0034] The type of bakery product to be combined with the whipped cream for cooking according to the present technology is not particularly limited, and general bakery products can be used, such as confectioneries such as sponge cake, pound cake, hotcake, pancake, crepe, waffle, and cake donut, and breads such as donut, Danish pastry, roll, bread, sweet bun, and brioche.

[0035] In bakery products combined with the whipped cream for cooking according to the present technology, the fat content in the bakery product excluding the whipped cream for cooking is preferably 3% by mass or more, more preferably 5% by mass or more, and even more preferably 8% by mass or more. By setting the fat content to 3% by mass or more, it is possible to prevent the whipped cream for cooking according to the present technology from soaking into the bakery product after heating, which is preferable as it makes it easier for the original texture of the bakery product to be retained.

[0036] Furthermore, bakery products combined with the whipped cream for heating and cooking according to the present technology are preferably manufactured using a baking or frying process. By manufacturing the bakery products used in the present technology using a baking or frying process, even if the bakery products are heated with the whipped cream for heating and cooking according to the present technology in contact with their surface, the whipped cream for heating and cooking according to the present technology can be prevented from soaking into the combined bakery products after heating, which is preferable because the original texture of the combined bakery products is more likely to be retained.

[0037] The bakery products according to the present technology can be frozen. That is, the bakery products combined with the whipped cream for cooking according to the present technology can be distributed at room temperature or in a refrigerated state, and can also be stored frozen, or the bakery products combined with the whipped cream for cooking according to the present technology can be distributed in a frozen state.

[0038] 3. Methods for producing whipped cream and bakery products The method for producing whipped cream according to the present technology includes a step of heating the whipped cream for cooking according to the present technology. The method for producing a bakery product according to the present technology includes a step of heating a bakery product combined with the whipped cream for cooking according to the present technology. The method for producing a bakery product according to the present technology preferably includes a step of topping the whipped cream for cooking on the surface of the bakery product used in the present technology. Furthermore, the method for producing a bakery product used in the present technology preferably includes a baking step or a frying step. Details of the whipped cream for cooking according to the present technology and details of the bakery product combined with the whipped cream for cooking according to the present technology are the same as those described above, so a description thereof will be omitted here.

[0039] The heating method used in the heating step of the present technology can be one or more commonly used heating methods that are freely selected as long as the effects of the present technology are not impaired. Examples include baking, steaming, and microwave heating. However, this does not mean reheating from a refrigerated or frozen state to room temperature (about 20°C) or burning the cream. The heating step in the present technology is preferably a heating step that brings the whipped cream to about 30 to 50°C.

[0040] In the present technology, a refrigeration or freezing step can be performed before the heating step. The refrigeration conditions in the refrigeration step and the freezing conditions in the freezing step can be freely set as long as they do not impair the effects of the present technology.

[0041] 4. How to keep whipped cream foamy after cooking The method for maintaining the foaminess of whipped cream after cooking involves cooking the whipped cream in a state where it contains 18-35% by mass of sugars (solid content) containing 40% by mass or more of one or more sugars selected from monosaccharides, oligosaccharides with a degree of polymerization of 2-6, and these reducing sugars, and 0.1-0.3% by mass of one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar. The details of the sugars and thickeners used in this technology are the same as those described above, so further explanation will be omitted here. [Example]

[0042] The present invention will be described in more detail below with reference to examples. Note that the examples described below are representative examples of the present invention and should not be construed as narrowing the scope of the present invention.

[0043] The types of sugars used in the examples are shown in Table 1 below.

[0044] [Table 1]

[0045] <Experimental Example 1> In Experimental Example 1, the influence of different types of sugars on the quality of whipped cream for heating and cooking was investigated. In Experimental Example 1, pancakes were used as an example of a bakery product to be combined.

[0046] (1) Manufacture of whipped cream for cooking The ingredients were mixed in the proportions shown in Table 2 and whipped to a final specific gravity shown in Table 2 to produce whipped cream for cooking.

[0047] (2) Pancake production A pancake batter was prepared by adding 60 g of water to a bowl, followed by 35 g of whole eggs, 22 g of salad oil (Showa Sangyo Co., Ltd.), and the powder ingredients (100 g of plain flour (Le Gateau: Showa Sangyo Co., Ltd.), 4 g of baking powder (Aikoku Co., Ltd.), 0.5 g of salt, and 20 g of sugar) in that order, stirring with a whisk each time. The prepared pancake batter (30 g per pancake) was baked at 180°C for 2 minutes using a Dorayaki baking machine SDR-SGA (Masdak Co., Ltd.).

[0048] (3) Freezing storage / heating cooking The surface of the pancakes prepared as described above was topped with 20 g of the whipped cream for heating and cooking prepared as described above, and then another pancake prepared as described above was placed on top of the topping of 20 g of the whipped cream for heating and cooking prepared as described above.The pancakes were then flash frozen at -35°C for 1 hour and stored at -20°C for 1 week.After storage, the pancakes were cooked in a frozen state by microwave heating (heating in a microwave oven at 500W for 2 minutes).

[0049] (4) Evaluation Pancakes topped with whipped cream for heating were evaluated as follows. The spreadability of the whipped cream after heating was evaluated by a panel of five trained experts, based on the following evaluation criteria, and the evaluation results were determined by consensus. The viscosity of the whipped cream for heating in Reference Example 1 before heating was 5700 mPa·s, and the viscosity after heating was 360 mPa·s. The viscosity was measured using a B-type viscometer (TVB-10M, manufactured by Toki Sangyo) at a rotation speed of 12 rpm. The texture and melt-in-the-mouth feel of the whipped cream and bakery products were also evaluated by five trained experts, based on the following evaluation criteria, and the average score was used as the evaluation score.

[0050] <Spreading after heating> 5: It crumbles and spreads more slowly than before heating in Reference Example 1, and is very good. 4: Like Reference Example 1 before heating, it crumbles and spreads slowly, and is good. 3: The rate at which it crumbles and spreads is faster than that of Reference Example 1 before heating, but it is still somewhat good. 2: After heating, it crumbles and spreads more slowly than Reference Example 1, but is somewhat undesirable. 1: As with Reference Example 1, it quickly crumbles and spreads after heating, which is undesirable.

[0051] <Texture> 5: The texture is very good and has the original texture of a bakery product. 4: The original texture of the bakery product remains and is good. 3: The original texture of the bakery product remains slightly, and it is quite good. 2: The original texture of the bakery product is slightly lost and is slightly inferior. 1: The original texture of baked goods is lost and inferior.

[0052] <Melts in your mouth> 5: The whipped cream and bakery products melt in your mouth with a good balance. 4: The whipped cream and bakery products melt in the mouth without any strange sensation. 3: The whipped cream melts in your mouth fairly well. 2: The whipped cream melts in your mouth a little poorly 1: The whipped cream doesn't melt in your mouth as easily.

[0053] (5) Results The results are shown in Table 2.

[0054] [Table 2]

[0055] (6) Discussion As shown in Table 2, Examples 1 to 4, which used sugars containing 40% by mass or more of one or more sugars selected from monosaccharides, oligosaccharides with a degree of polymerization of 2 to 6, and these reducing sugars, per solid content, and a thickener, were all evaluated as good. When the whipped cream was eaten alone, Example 1, which used hydrated crystalline glucose, had a sharp sweetness, while the whipped creams of Examples 2 to 4 had a more mellow sweetness and were preferable. On the other hand, Comparative Example 1, which used sugars containing 73% by mass of components with a degree of polymerization of 8 or more per solid content, was evaluated as having a poor melt-in-the-mouth texture after heating.

[0056] <Experimental Example 2> In Experimental Example 2, we investigated the effect of different sugar contents containing 40% by mass or more of one or more sugars selected from monosaccharides, oligosaccharides with a degree of polymerization of 2 to 6, and these reducing sugars on the quality of whipped cream for heating and cooking. In Experimental Example 2, pancakes were used as an example of a bakery product to be combined.

[0057] (1) Method In the same manner as in Experimental Example 1, whipped cream for cooking was produced, pancakes were made, frozen, cooked, and evaluated.

[0058] (2) Results The results are shown in Table 3.

[0059] [Table 3]

[0060] (3) Discussion As shown in Table 3, Examples 2 and 4-10, in which the content of sugars containing 40% or more of monosaccharides, oligosaccharides with a degree of polymerization of 2-6, and one or more sugars selected from these reducing sugars was in the range of 18-36% by mass based on the solid content, were all evaluated as good. Furthermore, when the sugars containing 40% or more of monosaccharides, oligosaccharides with a degree of polymerization of 2-6, and one or more sugars selected from these reducing sugars were in liquid form, they mixed more quickly with the other ingredients of whipped cream and foamed faster than when they were in powder form, which was preferable. On the other hand, Comparative Examples 2 and 3, in which the content of sugars containing 40% or more of monosaccharides, oligosaccharides with a degree of polymerization of 2-6, and one or more sugars selected from these reducing sugars was less than 18% by mass based on the solid content, showed poor spreadability after heating and were also evaluated as having poor texture and melt-in-the-mouth.

[0061] <Experimental Example 3> Experimental Example 3 investigated the effect of different types of thickeners on the quality of whipped cream for cooking. Experimental Example 1 used pancakes as an example of a bakery product to be combined.

[0062] (1) Method In the same manner as in Experimental Example 1, whipped cream for cooking was produced, pancakes were made, frozen, cooked, and evaluated.

[0063] (2) Results The results are shown in Table 4.

[0064] [Table 4]

[0065] (3) Discussion Examples 2 and 11 to 14, which used one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar, were all evaluated as good. Guar gum, xanthan gum, methylcellulose, and hydroxypropyl methylcellulose were preferable compared to agar, as they mixed more quickly with other ingredients of whipped cream and foamed faster. On the other hand, Comparative Example 4, which used pregelatinized starch, was evaluated as having a poor melt-in-the-mouth texture after heating.

[0066] <Experimental Example 4> In Experimental Example 4, the influence of the content of one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar on the quality of whipped cream for cooking was investigated. In Experimental Example 2, pancakes were used as an example of a bakery product to be combined.

[0067] (1) Method In the same manner as in Experimental Example 1, whipped cream for cooking was produced, pancakes were made, frozen, cooked, and evaluated.

[0068] (2) Results The results are shown in Table 5.

[0069] [Table 5]

[0070] (3) Discussion As shown in Table 5, Examples 2, 15, and 16, in which the content of one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar was in the range of 0.1 to 0.3% by mass, were all evaluated as good. On the other hand, Comparative Example 5, in which the content of one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar was less than 0.1% by mass, had poor spreadability after heating and was also evaluated as having a poor texture. Furthermore, Comparative Example 6, in which the content of a thickener exceeded 0.3% by mass, was evaluated as having a poor melt-in-the-mouth texture.

[0071] <Experimental Example 5> In Experimental Example 5, the influence of different types of bakery products combined on each evaluation was investigated.

[0072] (1) Manufacture of whipped cream for cooking Whipped cream for cooking was produced in the same manner as in Experimental Example 1.

[0073] (2) Manufacturing of bakery products <Pancakes> Pancakes were produced in the same manner as in Experimental Example 1, using 6 g, 10.5 g, and 22 g of salad oil so that the lipid content in the produced pancakes was 3 mass %, 5 mass %, and 10 mass %.

[0074] <Bread rolls> The ingredients other than the fat and oil were added to a mixer in the proportions shown in Table 6. The dough was kneaded at 27°C for 3 minutes at low speed and 4 minutes at medium speed. The fat and oil were then added and kneaded for another 2 minutes at low speed and 3 minutes at medium speed. The dough was then kneaded at 27°C and 80% humidity for 60 minutes, after which it was folded again and allowed to rest for another 30 minutes. The dough was divided into 65g portions and allowed to rest for 20 minutes at 27°C and 80% humidity. The dough was then rolled using a Mini Molder (manufactured by Oshikiri), rolled, and proofed for approximately 50 minutes at 38°C and 85% humidity. The dough was then baked at 200°C for 10 minutes to produce rolls. The fat content of the resulting rolls was 8% by mass.

[0075] [Table 6]

[0076] <Donuts> The ingredients other than the fat and oil were added to a mixer in the proportions shown in Table 7. The dough was kneaded at 27°C for 3 minutes at low speed and 3 minutes at medium speed. The fat and oil were then added and kneaded for another 2 minutes at low speed and 4 minutes at medium speed. The dough was allowed to stand for 60 minutes at 27°C and 75% humidity, divided into 45g portions, and rested for 15 minutes at 27°C and 75% humidity. The dough was then molded into the desired shape, proofed for approximately 30 minutes at 35°C and 70% humidity, and then deep-fried at 180°C for 1 to 1.5 minutes, inverted, and deep-fried for 1 to 1.5 minutes to produce donuts. The fat content of the doughnuts was 17% by mass.

[0077] [Table 7]

[0078] (3) Freezing storage / heating cooking The surface of each bakery product prepared as described above was topped with 40 g of the whipped cream for cooking prepared as described above, and the product was flash frozen at −35° C. for 1 hour and then stored at −20° C. for 1 week. After storage, the product was cooked in the frozen state by microwave heating (heating in a microwave oven at 500 W for 2 minutes).

[0079] (4) Evaluation Evaluation was carried out in the same manner as in Experimental Example 1.

[0080] (5) Results The results are shown in Table 8.

[0081] [Table 8]

[0082] (6) Discussion As shown in Table 8, all the evaluations were good regardless of the type of bakery product. Focusing on the fat content, it was found that when the fat content in the bakery product was 5% by mass or more, the evaluation of texture and melt-in-the-mouth was high, and when the fat content was 8% by mass or more, the evaluation was even higher.

Claims

1. sugars containing 40% by mass or more of one or more sugars selected from glucose and maltooligosaccharides having a degree of polymerization of 2 to 6 based on the solid content; one or more thickening agents selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar; Whipped cream for use in combination with food and cooked, comprising: The content of the sugar is 18 to 35% by mass as a solid content, The content of the thickener is 0.1 to 0.3% by mass. Whipped cream.

2. 10. The whipped cream of claim 1, which is suitable for freezing.

3. A bakery product combined with the whipped cream according to claim 1 or 2.

4. The bakery product according to claim 3, wherein the fat content in the bakery product is 3% by mass or more.

5. A frozen bakery product for cooking, comprising whipped cream and a bakery product, The whipped cream is sugars containing 40% by mass or more of one or more sugars selected from glucose and maltooligosaccharides having a degree of polymerization of 2 to 6 based on the solid content; one or more thickening agents selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar; Contains The content of the sugar is 18 to 35% by mass as a solid content, The content of the thickener is 0.1 to 0.3% by mass. Frozen bakery products.

6. Sugars containing 40% by mass or more of glucose and one or more sugars selected from maltooligosaccharides having a degree of polymerization of 2 to 6 based on the solid content: 18 to 35% by mass as solid content; one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar: 0.1 to 0.3% by mass; A method for producing a bakery product, comprising a heating step of heating a bakery product combined with whipped cream containing the above.

7. For whipped cream, Sugars containing 40% by mass or more of glucose and one or more sugars selected from maltooligosaccharides having a degree of polymerization of 2 to 6 based on the solid content: 18 to 35% by mass as solid content; one or more thickeners selected from guar gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, and agar: 0.1 to 0.3% by mass; This method maintains the foaminess of whipped cream after it has been combined with food and cooked by adding

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