Composition for maintaining the shape of soft serve ice cream

Abstract

To provide a soft serve ice cream having good melting feeling in the mouth and hardly melting down even when being exposed to air at a temperature equal to or more than a room temperature, and simultaneously, and to provide a composition for retaining the shape of a soft serve ice cream hardly melting down, and a production method of a soft serve ice cream hardly melting down.SOLUTION: Provided is a specific starch decomposition product, concretely, a starch decomposition product which has a peculiar sugar composition distribution obtained by treating potato starch with acid and pullulanase, and more concretely, a starch decomposition product in which (A) the total amount of DP1-7 in the saccharide composition is 5% or less, (B) the total amount of DP8-19 in the saccharide composition is 10% or more, and (C) 103<N (molecular weight)≤104 is 30-72%.SELECTED DRAWING: Figure 1

Claims

1. Starch hydrolysates that satisfy the following conditions (A) to (D): (A) The sum of DP1-7 in the sugar composition is 5% or less. (B) The sum of DP8-19 in the sugar composition is 10% or more. (C) 10 ３ <N (molecular weight)≦10 ４ 30-72%, and (D) 10⁴ < N (molecular weight) ≤ 10⁵ accounts for 50-20%.

2. The starch hydrolysate according to claim 1, wherein the raw material starch is potato starch.

3. The starch hydrolysate according to claim 1 or 2, wherein the hydrolysis of the raw starch is carried out by an acid and a branched-chain enzyme.

4. A soft-serve ice cream mix comprising a starch hydrolysate according to any one of claims 1 to 3.

5. Soft serve ice cream comprising a starch hydrolysate according to any one of claims 1 to 3.

6. A composition for maintaining the shape of soft serve ice cream, comprising a starch hydrolysate according to any one of claims 1 to 3.

7. The soft serve ice cream shape-retaining composition according to claim 6, wherein the shape retention is the suppression of melting and dripping.

8. A method for producing soft serve ice cream, comprising the steps of adding a starch hydrolysate according to any one of claims 1 to 3 to the raw materials in an amount of 2% or more, and a preheating step of 65°C or higher.

9. A method for preventing soft serve ice cream from melting, comprising adding a starch hydrolysate according to any one of claims 1 to 3 in an amount of at least 2 parts by mass to 100 parts by mass of soft serve ice cream raw material.

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