| 摘要 |
Provided are whipped cream that can be whipped even when an acidic flavoring material is admixed, that melts in the mouth and has good freshness, that has excellent shape retention, and that can flow at normal temperature with little syneresis; and a method for producing the same. Whipped cream obtained by foaming a mixture containing a foamable oil-in-water emulsified fat composition containing less than 0.1 mass% of casein protein, from 0.1 to 1.0 mass% of whey protein, and from 0.05 to 0.5 mass% of polyglycerin fatty acid ester having an HBL of 12 or higher, and an acidic flavoring material in a weight ratio in the 90/10-30/70 range, wherein the whipped cream contains from 10 to 30 mass% of fat, from 20 to 50 mass% of sugar, and from 25 to 60 mass% of water, the pH is from 2.0 to 5.5, and the total fats contain from 70 to 90 mass% of palm kernel stearin and from 10 to 30 mass% of random transesterified oil of fats obtained by mixing coconut oil and/or palm kernel oil and at least one selected from the group consisting of extremely hydrogenated palm oil, extremely hydrogenated low-erucin rapeseed oil, and extremely hydrogenated high-erucin rapeseed oil in a mass ratio in the 20/80-80/20 range. |
