| 摘要 |
PURPOSE:To obtain the titled cream having high preservability and excellent taste and flavor, by adding chocolate to a mixture of an oil or fat and an aqueous solution containing a sugar alcohol, etc., and having a specific sugariness and preparing an O/W-type emulsion therefrom. CONSTITUTION:An O/W-type emulsion is produced by adding a chocolate such as bitter chocolate, cocoa, etc., to an aqueous solution containing a sugar alcohol such as sorbitol, malvitol, etc., and having a sugariness of >=50 and an oil or fat such as hardened corn oil and mixing the in the presence of an emulsifiable substance, etc. The objective whipped cream can be produced by aerating the emulsion.
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