Whipped cream containing confectionery paste

Abstract

To provide a whipped cream having excellent shape retentivity at the time of cutting and also excellent shape retentivity during storage.SOLUTION: A whipped cream containing paste for sweets contains a paste for sweets and whipped cream. The paste for sweets contains oil and fat 5-35 wt.% with an SFC (solid fat content) of 50-60% at 10°C and 8.5-21.5% at 30°C, starch 3-6 wt.%, saccharide 20-40 wt.%, and water 25-60 wt.% in the total weight of the paste for sweets. The whipped cream has an overrun of 100-160%. In the total weight of the whipped cream containing paste for sweets, the content of the paste for sweets is 5-50 wt.% and the content of the whipped cream is 50-95 wt.%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a confectionery paste-containing whipped cream. [Background technology]

[0002] In recent years, breads and sweets that use whipped cream as a filling have become popular, and many products have a voluminous appearance due to the thick layer of whipped cream. In particular, fruit sandwiches, which are bread sandwiches filled with whipped cream and fruit, have attracted attention for the beauty of their cut surface. The beautiful, impactful cross-section, created by sandwiching the fruit as is without cutting it or arranging it in the shape of a flower, is an important point that increases consumer purchasing desire. Similarly, the beauty of the cut surface is important for roll cakes.

[0003] To make the cut surface of bread or pastry sandwiched with whipped cream look beautiful, it is important that the whipped cream does not collapse or spill out when cut (shape retention when cut) and that the beauty of the cut cross section can be maintained even after storage (shape retention over time during storage). To achieve this, it is necessary for the whipped cream to have sufficient hardness and not become soft over time (a phenomenon known as "mudori").

[0004] Patent Document 1 discloses that by controlling the oleic acid content and the difference between the SFC at 5°C and the SFC at 15°C within specific ranges in the oil and fat composition contained in whipped cream, it is possible to obtain whipped cream that has good workability after whipping and whose hardness is less likely to change during refrigerated storage. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-019516 Summary of the Invention [Problem to be solved by the invention]

[0006] However, the whipped cream disclosed in Patent Document 1 does not have sufficient shape retention when cut or over time during storage. In view of the above-mentioned current situation, an object of the present invention is to provide whipped cream that has good shape retention when cut and during storage, a method for producing the same, and a confectionery paste used to produce the whipped cream. [Means for solving the problem]

[0007] As a result of extensive research to solve the above problems, the inventors discovered that a confectionery paste containing specific amounts of fats and oils having a specific SFC (solid fat content), starch, sugars, and water, and a whipped cream containing specific amounts of whipped cream exhibiting a specific overrun, has good shape retention when cut and during storage, and thus completed the present invention.

[0008] That is, the first aspect of the present invention relates to a confectionery paste-containing whipped cream comprising a confectionery paste and whipped cream, wherein the confectionery paste contains 5-35% by weight of fats and oils with an SFC (solid fat content) of 50-60% at 10°C and 8.5-21.5% at 30°C, 3-6% by weight of starch, 20-40% by weight of sugars, and 25-60% by weight of water, and the whipped cream has an overrun of 100-160%, and the confectionery paste content of the entire confectionery paste-containing whipped cream is 5-50% by weight and the whipped cream content is 50-95% by weight. A second aspect of the present invention relates to bread or a confectionery sandwiched with the confectionery paste-containing whipped cream. The bread may be a fruit sandwich, and the confectionery may be a roll cake. The third aspect of the present invention relates to a confectionery paste used in the confectionery paste-containing whipped cream, which contains, based on the entire confectionery paste, 5 to 35% by weight of fats and oils having an SFC (solid fat content) of 50 to 60% at 10°C and 8.5 to 21.5% at 30°C, 3 to 6% by weight of starch, 20 to 40% by weight of sugars, and 25 to 60% by weight of water. A fourth aspect of the present invention relates to a method for producing a confectionery paste-containing whipped cream, comprising the steps of: mixing starch, sugars, and water so that the starch content is 3-6 wt%, the sugar content is 20-40 wt%, and the water content is 25-60 wt% in the entire confectionery paste, and heating the mixture to 40-60°C to obtain an aqueous phase; adding an oil or fat having an SFC (solid fat content) of 50-60% at 10°C and 8.5-21.5% at 30°C to the aqueous phase to obtain a mixture so that the oil or fat content is 5-35 wt% in the entire confectionery paste; emulsifying the mixture and heat-sterilizing it to obtain a confectionery paste; and mixing the confectionery paste with the whipped cream so that the confectionery paste content is 5-50 wt% in the entire confectionery paste-containing whipped cream, and the whipped cream content has an overrun of 100-160% and is 50-95 wt%. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide whipped cream that has good shape retention when cut and during storage, a method for producing the same, and a confectionery paste used to produce the whipped cream. Bread or confectionery sandwiched with whipped cream containing the confectionery paste of the present invention has a whipped cream layer that is less likely to be crushed when cut, has an excellent appearance on the cut surface, and furthermore, the shape of the cut surface changes little during storage, allowing the appearance to be maintained in good condition. DETAILED DESCRIPTION OF THE INVENTION

[0010] Hereinafter, the embodiments of the present invention will be described in further detail. The confectionery paste-containing whipped cream according to this embodiment contains a confectionery paste having a specific composition and whipped cream that exhibits a specific overrun.

[0011] (Paste for confectionery) The confectionery paste is preferably an oil-in-water emulsion containing an aqueous phase containing water and water-soluble ingredients (including starch and sugars, which will be described later), oils and fats, and, if necessary, oil-soluble ingredients other than oils and fats. In this embodiment, the confectionery paste contains at least oils and fats, starch, sugars, and water.

[0012] The fat or oil used preferably has an SFC (solid fat content) of 50 to 60% at 10° C. and 8.5 to 21.5% at 30° C. as the total fat or oil contained in the confectionery paste. More preferably, the SFC is 50.5 to 58.5% at 10° C. and 9.5 to 20.5% at 30° C., and even more preferably, the SFC is 51.5 to 57.5% at 10° C. and 10.5 to 19.5% at 30° C. If the SFC at 10° C. is less than 50%, the whipped cream containing the confectionery paste may have poor shape retention when cut or during storage, while if it exceeds 60%, the whipped cream containing the confectionery paste may become too hard and difficult to handle, such as by squeezing. Furthermore, if the SFC at 30°C is less than 8.5%, the whipped cream containing confectionery paste may have poor shape retention when cut or during storage, and if it exceeds 21.5%, the whipped cream containing confectionery paste may become too hard and difficult to handle, such as when squeezing it out.

[0013] The SFC can be measured according to the measurement method of "2.2.9-2003 Solid Fat Content (NMR Method)" in "Standard Methods for the Analysis of Fats, Oils and Related Materials" compiled by the Japan Oil Chemists' Society. The SFC requirement needs to be satisfied by all of the fats and oils contained in the confectionery paste, and when multiple types of fats and oils are used, the SFC of each fat and oil is not particularly limited.

[0014] The type of oil or fat is not particularly limited as long as it is an edible oil or fat, and examples thereof include vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, rapeseed oil, hyercin rapeseed oil, corn oil, cottonseed oil, soybean oil, sunflower oil, safflower oil, and olive oil, and animal oils and fats such as milk fat, beef tallow, lard, and fish oil, and these oils and fats that have been processed by hardening, fractionation, interesterification, or the like can also be used.

[0015] In particular, it is preferable to use an appropriate combination of multiple types of fats and oils so as to satisfy the aforementioned SFC value. One example of a suitable combination of fats and oils is a combination of palm oil and highly hydrogenated high-erucine rapeseed oil. The highly hydrogenated high-erucine rapeseed oil is obtained by highly hydrogenating oil extracted from rapeseed varieties with an erucic acid (erucic acid) content of approximately 40% or more. Furthermore, interesterified palm oil and coconut oil may also be used in combination with the above combination of fats and oils.

[0016] The content of the fat or oil in the entire confectionery paste is preferably 5 to 35% by weight, more preferably 8 to 32% by weight, and even more preferably 10 to 20% by weight. If the fat or oil content is less than 5% by weight, the whipped cream containing the confectionery paste may have poor shape retention when cut or during storage, while if it is more than 35% by weight, emulsification during preparation of the confectionery paste may be insufficient, or the whipped cream containing the confectionery paste may have poor shape retention when cut or during storage.

[0017] The starch is not particularly limited, and examples thereof include potato starch, sweet potato starch, tapioca starch, sago starch, corn starch, waxy corn starch, wheat starch, rice starch, and chemically and / or physically treated modified starches. Powdered products of starchy plants such as wheat, corn, rice, sweet potato, potato, cassava, and sago palm may also be used as the starch, provided that the starch does not adversely affect the texture. The origin of the starch in the modified starch is preferably tapioca starch, sago starch, or sweet potato starch, and more preferably tapioca starch, in order to achieve a smooth texture that melts easily in the mouth.

[0018] The modified starch refers to starch that has been subjected to a general chemical modification, and examples thereof include esterified starch, etherified starch, oxidized starch, acid-treated starch, oil- or fat-processed starch, and enzyme-treated starch, and at least one selected from this group can be used.

[0019] Among the above-mentioned modified starches, phosphate-crosslinked starch is preferred. Phosphate-crosslinked starch refers to starch in which trimetaphosphate, phosphorus oxychloride, or the like is reacted with starch to crosslink hydroxyl groups within or between starch molecules, thereby inhibiting swelling and gelatinization of starch granules. Examples of the phosphate-crosslinked starch include acetylated phosphate-crosslinked starch, acetylated adipic acid-crosslinked starch, acetylated oxidized starch, hydroxypropylated phosphate-crosslinked starch, and phosphate monoesterified phosphate-crosslinked starch, and at least one selected from this group can be used. Hydroxypropylated phosphate-crosslinked starch is particularly preferred from the viewpoint of its resistance to retrogradation and shelf life.

[0020] The starch content is preferably 3 to 6% by weight, more preferably 3.5 to 5.5% by weight, and even more preferably 4 to 5% by weight, of the entire confectionery paste. If the starch content is less than 3% by weight, the shape retention of the whipped cream containing the confectionery paste when cut or during storage may be poor, while if it is more than 6% by weight, the viscosity of the confectionery paste may become too high, which may result in poor suitability for production lines or poor shape retention of the whipped cream containing the confectionery paste when cut or during storage.

[0021] The sugars are not particularly limited and include white sugar, granulated sugar, glucose, fructose, maltose, lactose, isomerized sugar, oligosaccharides, starch syrup, sugar alcohols, etc. At least one selected from these groups can be used. Among these, white sugar and granulated sugar are preferred from the viewpoint of taste.

[0022] The sugar content of the entire confectionery paste is preferably 20 to 40% by weight, more preferably 20 to 30% by weight, and even more preferably 22 to 25% by weight. If the sugar content is less than 20% by weight, bacteria may increase or the shape retention of the whipped cream containing the confectionery paste when cut or during storage may be poor. If the sugar content is more than 40% by weight, the confectionery paste may be too sweet or the shape retention of the whipped cream containing the confectionery paste when cut or during storage may be poor.

[0023] The water content of the entire confectionery paste is preferably 25 to 60% by weight, more preferably 30 to 55% by weight, and even more preferably 46.5 to 54.5% by weight. If the water content is less than 25% by weight, the solubility of the water-soluble ingredients may be reduced, and if it is more than 60% by weight, syneresis may occur in the confectionery paste.

[0024] The confectionery paste may contain water-soluble ingredients other than the starch and sugars. As the water-soluble ingredients, ingredients generally used in confectionery pastes can be used as long as they do not impair the effects of the invention. Examples of such ingredients include thickeners and dried egg white.

[0025] Examples of the thickener include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, agar, glucomannan, gelatin, starch, etc. The content thereof can be appropriately set within a range that does not impair the effects of the invention.

[0026] The confectionery paste may contain oil-soluble ingredients other than fats and oils. As the oil-soluble ingredients, ingredients generally used in confectionery pastes can be used as long as they do not impair the effects of the invention. Examples of such ingredients include emulsifiers, coloring agents, flavoring agents, dairy products, etc.

[0027] Examples of the emulsifier include glycerin fatty acid esters, sucrose fatty acid esters, etc. The content thereof can be appropriately set within a range that does not impair the effects of the invention.

[0028] Examples of the coloring agent include carotenoid pigments, etc. The content thereof can be appropriately set within a range that does not impair the effects of the invention.

[0029] Examples of the flavoring include milk flavoring, butter flavoring, etc. The content thereof can be appropriately set within a range that does not impair the effects of the invention.

[0030] Examples of the dairy products include butter, skim milk powder, whey protein, buttermilk powder, etc. The content thereof can be appropriately set within a range that does not impair the effects of the invention.

[0031] The content of the confectionery paste in the entire confectionery paste-containing whipped cream is preferably 5 to 50% by weight, more preferably 10 to 40% by weight, and even more preferably 12 to 30% by weight. If the content of the confectionery paste is less than 5% by weight, the shape retention of the confectionery paste-containing whipped cream when cut and during storage may be poor, and if it is more than 50% by weight, the flavor of the whipped cream may not be fully perceived.

[0032] (whipped cream) The whipped cream is produced by whipping a foaming cream (whipping cream). The foaming cream is not particularly limited and commercially available products can be used. The composition of the foaming cream or whipped cream is not particularly limited, but in addition to edible oils and fats and water, it may contain emulsifiers, thickeners, sugars, milk solids, flavoring materials, coloring agents, salts, vitamins, minerals, antioxidants, etc., as needed. Alternatively, whipped cream may be prepared by appropriately adding sugars, flavoring materials, etc. to commercially available whipping cream. Adding a flavoring material when preparing whipped cream is preferred because it improves the dispersibility of the flavoring material.

[0033] The whipped cream preferably has an overrun of 100 to 160%, more preferably 110 to 150%, and even more preferably 115 to 145%. If the overrun is less than 100% or more than 160%, the shape retention of the whipped cream containing confectionery paste when cut or during storage will be poor.

[0034] The overrun of whipped cream is the percentage of air contained in the whipped cream. To measure the overrun, first, whip the cream to a thickness of 100 cm. 3 The whipping cream is then whipped into a 100 cm container and weighed. 3 The weight is measured and the overrun is calculated using the following formula:

[0035] Overrun (%) = [(weight of a given volume of foaming cream) - (weight of whipped cream of the same volume as the foaming cream)] ÷ (weight of whipped cream of the same volume as the foaming cream) × 100

[0036] The content of the whipped cream is preferably 50 to 95% by weight of the entire confectionery paste-containing whipped cream, more preferably 60 to 90% by weight, and even more preferably 70 to 88% by weight. If the whipped cream content is less than 50% by weight, the flavor of the whipped cream may not be fully felt, and if it is more than 95% by weight, the shape retention of the confectionery paste-containing whipped cream when cut or during storage may be poor.

[0037] [Method for producing whipped cream containing confectionery paste] The method for producing whipped cream containing confectionery paste according to this embodiment will be exemplified below.

[0038] (Preparation of confectionery paste) First, water-soluble ingredients such as starch and sugars are mixed with water and heated to 40-60°C to obtain an aqueous phase. The contents of each component are adjusted so that, based on the total weight of the confectionery paste, the starch content is 3-6% by weight, the sugars are 20-40% by weight, and the water content is 25-60% by weight. When heating, the components may be mixed and then heated, or the components may be mixed while the temperature is being raised.

[0039] The obtained aqueous phase is maintained at preferably 40 to 60°C, and while stirring, an oil or fat having an SFC of 50 to 60% at 10°C and 8.5 to 21.5% at 30°C is added to the aqueous phase so that the oil or fat content is 5 to 35% by weight in the entire confectionery paste, to obtain a mixture. The oil or fat is preferably maintained at 40 to 60°C when the aqueous phase is added. If necessary, the oil-soluble ingredient may be dissolved in the oil or fat and then added to the aqueous phase.

[0040] The resulting mixture is pre-emulsified and emulsified using a homogenizer at a pressure of 5 to 15 MPa. The resulting emulsion is heat-sterilized at 95 to 105°C for 2 to 3 minutes using a Contherm scraping-type heat exchanger, and then cooled to 60°C or below to obtain a paste. The resulting paste is filled into pillow packaging and cooled to room temperature or below (specifically, 5 to 35°C) using cold water at 2 to 7°C, thereby obtaining the confectionery paste. Here, pillow packaging refers to a packaging film formed into a bag shape with an opening, which is then filled with the contents and the opening is closed to package the contents.

[0041] (Preparation of whipped cream) Separately, whipped cream is prepared by mixing sugars, flavors, etc. with whipping cream as appropriate and whipping the mixture in a conventional manner. When whipping, an open whipper or a closed continuous whipping machine can be used as appropriate. Whipping can be carried out until the resulting whipped cream has an overrun of 100 to 160%.

[0042] (Preparation of whipped cream containing confectionery paste) The confectionery paste-containing whipped cream according to this embodiment can be obtained by mixing the confectionery paste and whipped cream so that the content of the confectionery paste is 5 to 50% by weight and the content of the whipped cream is 50 to 95% by weight, respectively. The temperature during mixing is preferably, for example, 5 to 35°C. At this time, a flavoring material may be added and mixed in addition to the confectionery paste and whipped cream.

[0043] In order to uniformly mix the confectionery paste and whipped cream in the mixing step, it is preferable to use a vertical mixer. A specific example of such a vertical mixer is the "Hobart Mixer Model N-50" manufactured by Hobart Canada.

[0044] (Use of whipped cream containing confectionery paste) The confectionery paste-containing whipped cream according to this embodiment can be suitably used in bread or confectionery in which whipped cream is sandwiched, such as fruit sandwiches, roll cakes, maritozzo, etc. The confectionery paste-containing whipped cream according to this embodiment has good shape retention when cut and during storage, so it can be particularly suitably used in products in which bread or confectionery is cut to expose the cut surface containing the whipped cream layer. [Example]

[0045] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

[0046] The raw materials used in the examples and comparative examples are as follows. 1) "Farinex VA70TJ" manufactured by Matsutani Chemical Industry Co., Ltd. 2) “Jyuhakuto” ​​manufactured by Nissin Sugar Co., Ltd. 3) Kewpie Egg Co., Ltd. "Dried Egg White Type K" 4) "Wheyco W80" manufactured by Nippon Shinyaku Co., Ltd. 5) ADM Japan "Novazan 200 Mesh" 6) San-ei Gen F.F.I. Co., Ltd. "CESAGUM LN-1 / 200" 7) Kaneka Corporation "Palm Oil (SFC at 10°C: 50.9%, SFC at 30°C: 9.8%)" 8) Yokoseki Oil & Fat Industries Co., Ltd. "High Yersin Rapeseed Hardened Oil (SFC at 10°C: 99.4%, SFC at 30°C: 98.8%)" 9) Interesterified palm and coconut oil (SFC at 10°C: 55.3%, SFC at 30°C: 11.5%) (manufacturing information is given below) 10) Kaneka Corporation "Rapeseed oil (SFC at 10°C: 0.0%, SFC at 30°C: 0.0%)"

[0047] <Shape retention when cut> The shape retention of whipped cream containing confectionery paste when cut was evaluated by sandwiching a 3cm thick piece of whipped cream containing confectionery paste between two slices of bread, cutting it in half using a knife, and measuring the thickness of the whipped cream containing confectionery paste. The evaluation was based on the following criteria. 5 points: The change in thickness of the cut surface before and after cutting is 1 to 10% or less, and the shape retention when cutting is extremely high. 4 points: The change in thickness of the cut surface before and after cutting is more than 10% but not more than 20%, and the shape is well retained when cut. 3 points: The change in thickness of the cut surface before and after cutting is more than 20% but not more than 30%, and the shape retention when cutting is good. 2 points: The change in thickness of the cut surface before and after cutting is more than 30% but less than 40%, and the shape retention when cutting is insufficient. 1 point: When cutting, the whipped cream containing confectionery paste gets crushed and spills out, making it impossible to cut.

[0048] <Shape retention during storage> The shape retention of whipped cream containing confectionery paste during storage was evaluated by squeezing the whipped cream containing confectionery paste out of a star-shaped nozzle and storing it in the refrigerator at 5°C for 24 hours. The height of the whipped cream containing confectionery paste was measured before and after storage in the refrigerator, and the evaluation was based on the following criteria. 5 points: There is absolutely no change in height before and after refrigeration, and the shape is extremely well-retained during storage. 4 points: The change in height before and after refrigerated storage is 1 to 10% or less, and the shape is well retained during storage. 3 points: The change in height before and after refrigerated storage is more than 10% and not more than 20%, and the shape retention during storage is good. 2 points: The change in height before and after refrigerated storage is more than 20% but not more than 30%, and the shape retention during storage is somewhat poor. 1 point: The height change before and after refrigerated storage is more than 30%, and the shape retention during storage is poor.

[0049] [Production of raw material 9) used in the examples and comparative examples] A mixture of 76 parts by weight of palm oil (Kaneka Corporation) and 24 parts by weight of coconut oil (Kaneka Corporation) was heated to 90°C under a reduced pressure of 500 Pa, and 0.2 parts by weight of sodium methylate (Nippon Soda Co., Ltd.) was added and stirred for 30 minutes to perform random interesterification. After washing with water, the mixture was decolorized at 90°C under a reduced pressure of 500 Pa by adding 2 parts by weight of white clay (Mizusawa Industrial Chemicals Co., Ltd.), and deodorized for 1 hour at 250°C and 200 Pa to obtain an interesterified oil of palm oil and coconut oil. The SFC of the interesterified oil of palm oil and coconut oil at 10°C was 55.3%, and the SFC at 30°C was 11.5%.

[0050] (Production Example 1) Preparation of confectionery paste A confectionery paste was prepared as follows, according to the formulation in Table 1. Specifically, 4.4 parts by weight of hydroxypropyl phosphate cross-linked starch, 24.4 parts by weight of caster sugar, 0.1 part by weight of dried egg white, 1.9 parts by weight of whey protein, 0.07 parts by weight of xanthan gum, 0.02 parts by weight of locust bean gum, and 54.1 parts by weight of water were stirred and mixed until homogeneous. The mixture was heated to 50°C, and 13.5 parts by weight of palm oil and 1.5 parts by weight of hyercin rapeseed oil, both adjusted to 60°C, were added thereto and thoroughly stirred to pre-emulsify the raw material mixture. The raw material mixture was then emulsified at a pressure of 10 MPa using a homogenizer (manufactured by Izumi Food Machinery Co., Ltd.). The resulting emulsion was sterilized at 100°C for 2 minutes in a Contherm scraping heat exchanger (Noritake Cooker Steam Mixer, manufactured by Noritake Company Limited), cooled to 60°C, and packed into pillow bags. It was then cooled to below room temperature in 5°C cold water to obtain a confectionery paste. The SFC of the oil composed of a mixture of palm oil and hyercin rapeseed extremely hydrogenated oil was 53.4% ​​at 10°C and 17.6% at 30°C.

[0051] (Production Examples 2 to 16) Preparation of confectionery paste Pastes for confectionery were prepared in the same manner as in Production Example 1, except that the amounts of each component were changed according to the formulations in Tables 1 and 2.

[0052] [Table 1]

[0053] [Table 2]

[0054] (Example 1) Preparation of whipped cream containing confectionery paste First, 500 parts by weight of whipped cream ("La Scente G" manufactured by Kaneka Corporation) and 40 parts by weight of granulated sugar were placed in a bowl, the product temperature was adjusted to 5.0°C, and the mixture was whipped at 591 rpm using a Hobart mixer to produce whipped cream with an overrun of 120%. Next, 75 parts by weight of the whipped cream was added to 25 parts by weight of the confectionery paste prepared in Production Example 1 according to the formulation in Table 3, and mixed at 285 rpm using a Hobart mixer to obtain a whipped cream containing confectionery paste. The obtained whipped cream containing confectionery paste was evaluated for its shape retention when cut and during storage, and the evaluation results are summarized in Table 3.

[0055] (Examples 2 to 13, Comparative Examples 1 to 10) Preparation of whipped cream containing confectionery paste Confectionery paste-containing whipped creams were obtained in the same manner as in Example 1, except that the overrun of the whipped cream was changed and the type (production example number) or blend amount of the confectionery paste and the blend amount of the whipped cream were changed according to the formulations in Tables 3 to 6. Each of the obtained confectionery paste-containing whipped creams was evaluated for shape retention when cut and shape retention during storage, and the evaluation results are summarized in Tables 3 to 6.

[0056] [Table 3]

[0057] [Table 4]

[0058] [Table 5]

[0059] [Table 6]

[0060] Tables 3 and 4 show that all of the whipped creams containing confectionery paste obtained in Examples 1 to 13 satisfy the requirements of the invention, and were evaluated as having good shape retention when cut and during storage.

[0061] On the other hand, Tables 5 and 6 reveal the following: The whipped cream containing confectionery paste obtained in Comparative Example 1 had a low fat content in the confectionery paste of 4% by weight, and was evaluated as having poor shape retention when cut and during storage. The whipped cream containing confectionery paste obtained in Comparative Example 2 had a high fat and oil content in the confectionery paste of 36% by weight, and was evaluated as having poor shape retention during storage.

[0062] The confectionery paste obtained in Comparative Example 3 had a low starch content of 2% by weight, and was evaluated as having poor shape retention when cut and during storage. The whipped cream containing confectionery paste obtained in Comparative Example 4 had a high starch content in the confectionery paste of 7% by weight, and was evaluated as having poor shape retention during storage.

[0063] The whipped cream containing confectionery paste obtained in Comparative Example 5 had a low sugar content in the confectionery paste of 19% by weight, and was evaluated as having poor shape retention when cut and during storage. The whipped cream containing confectionery paste obtained in Comparative Example 6 had a high sugar content of 41% by weight in the confectionery paste, and was evaluated as having poor shape retention during storage.

[0064] The whipped cream containing confectionery paste obtained in Comparative Example 7 had a low SFC of 40.8% at 10°C and a low SFC of 7.8% at 30°C, and was evaluated as having poor shape retention when cut and during storage.

[0065] The confectionery paste-containing whipped cream obtained in Comparative Example 8 had a low confectionery paste content of 3% by weight, and was evaluated as having poor shape retention when cut and during storage.

[0066] The whipped cream containing confectionery paste obtained in Comparative Example 9 had a low overrun of 92% and was evaluated as having poor shape retention when cut and during storage. The whipped cream containing confectionery paste obtained in Comparative Example 10 had a high overrun of 171% and was evaluated as having poor shape retention during storage.

Claims

1. A confectionery paste-containing whipped cream in which confectionery paste and whipped cream are mixed, The confectionery paste contains, based on the entire confectionery paste, 5 to 35% by weight of fats and oils having an SFC (solid fat content) of 50 to 60% at 10°C and 8.5 to 21.5% at 30°C, 3 to 6% by weight of starch, 20 to 40% by weight of sugars, and 25 to 60% by weight of water; The whipped cream has an overrun of 100 to 160%; The confectionery paste-containing whipped cream has a content of the confectionery paste of 5 to 50% by weight and a content of the whipped cream of 50 to 95% by weight in the whole of the confectionery paste-containing whipped cream.

2. A bread or confectionery sandwiched with whipped cream containing the confectionery paste according to claim 1.

3. The bread of claim 2, wherein the bread is a fruit sandwich.

4. The confectionery according to claim 2, wherein the confectionery is a roll cake.

5. The confectionery paste used in the confectionery paste-containing whipped cream according to claim 1, The confectionery paste contains, in the entire confectionery paste, 5 to 35% by weight of fats and oils having an SFC (solid fat content) of 50 to 60% at 10°C and 8.5 to 21.5% at 30°C, 3 to 6% by weight of starch, 20 to 40% by weight of sugars, and 25 to 60% by weight of water.

6. a step of mixing starch, sugars, and water so that the starch content, sugar content, and water content in the entire confectionery paste are 3 to 6% by weight, 20 to 40% by weight, and 25 to 60% by weight, respectively, and heating the mixture to 40 to 60°C to obtain an aqueous phase; a step of adding an oil or fat having an SFC (solid fat content) of 50 to 60% at 10°C and 8.5 to 21.5% at 30°C to the aqueous phase so that the content of the oil or fat in the entire confectionery paste is 5 to 35% by weight; emulsifying the mixture and sterilizing it by heating to obtain a confectionery paste; and mixing the confectionery paste and the whipped cream at 5 to 35°C so that the content of the confectionery paste is 5 to 50% by weight and the content of whipped cream having an overrun of 100 to 160% is 50 to 95% by weight in the whole of the confectionery paste-containing whipped cream; A method for producing whipped cream containing a confectionery paste, comprising:

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