| 摘要 |
PROBLEM TO BE SOLVED: To provide a whipped compound cream having heat-resistant shape retention, water separation resistance, a rich taste of thick milk, and a refreshing taste.SOLUTION: An oil-in-water type emulsified fat composition containing substantially no molten salt, includes vegetable fat as main material in the oil phase, less than 0.13 wt.% of a synthesized emulsifier and 10 to 70 wt.% of at least one selected from the group consisting of raw milk, milk, and defatted milk, with a fat content of 20 to 40 wt.%, a no fat milk solid content of 5 to 25 wt.%, a lecithin content of 0.12 to 0.30 wt.% in the case of a total of the fat content and the no fat milk solid content of 35 to 50 wt.%, and a total of the fat content and the no fat milk solid content of 25 to 35 wt.%. A foamable oil-in-water type emulsified fat composition includes milk fat as main material in the oil phase. A whipped compound cream is made by whipping a foamable compound cream including a mixture of the oil-in-water type emulsified fat composition and the foamable oil-in-water type emulsified fat composition, with a ratio of the oil-in-water type emulsified fat composition to the foamable oil-in-water type emulsified fat composition of 10/90 to 90/10, with a total amount of fat of 30 to 46 wt.%. |
