Whipped cream and method for producing the same

Abstract

To provide whipped cream excellent in cross-section during cutting bread and confectionary in which whipped cream is sandwiched and after cutting and storing these.SOLUTION: In the whole entire oil-in-water emulsified oil and fat composition, starch, saccharides, and water are mixed such that a content of the starch is 3 to 6 wt.%, a content of the saccharides is 20 to 40 wt.%, and a content of the water is 25 to 65 wt.%, and the mixture is heated at 40 to 60°C. to obtain an aqueous phase, and fat and oil of which SFC is 50 to 60% at 10°C and 8.5 to 21.5% at 30°C are added such that the content of the oil and fat are to be 5 to 35 wt.% of the entire oil-in-water emulsified oil and fat composition, and the mixture is emulsified and heat sterilized to form an oil-in-water emulsified oil and fat composition. 3 to 40 wt.% of the oil-in-water emulsified oil and fat composition and 60 to 97 wt.% of whipped cream are mixed to obtain a mixture, and the mixture is whipped to form a whipped cream with an overrun of 100 to 160%.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a whipped cream containing an oil-in-water type emulsified oil and fat composition and a method for producing the same.

Background Art

[0002] In recent years, bread and confectionery products filled with a large amount of whipped cream have become popular, and there are many products that form a thick layer with whipped cream to give a voluminous appearance. In particular, fruit sandwiches in which fruit is sandwiched together with whipped cream in bread are attracting attention for the beauty of their cut cross-sections. The beautiful cross-section obtained by sandwiching the fruit as it is without cutting it or decorating it in the shape of a flower with the fruit is an important point for increasing consumers' willingness to purchase. Similarly, in the case of a roll cake, the beauty of its cut cross-section is also important.

[0003] In order to make the cut cross-section of bread and confectionery products filled with such whipped cream look beautiful, it is important that the whipped cream does not collapse and overflow during cutting and that the beauty of the cross-section after cutting is maintained. For this purpose, it is required that the whipped cream has sufficient hardness and that there is no occurrence of "modori", which is a phenomenon in which the hardness becomes soft over time.

[0004] Patent Document 1 discloses that by controlling the oleic acid content in all constituent fatty acids in the oil and fat composition contained in whipped cream and the difference between the SFC at 5°C and the SFC at 15°C within specific ranges, a whipped cream can be obtained that has good workability after whipping and is difficult to change in hardness during refrigerated storage.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

[0006] However, the whipped cream disclosed in Patent Document 1 only considered the fat and oil composition, and its shape retention during cutting and storage after cutting was insufficient. Furthermore, there was no description or suggestion regarding mixing with other paste compositions. Therefore, in view of the above issues, we have been investigating solutions to these problems, focusing on whether it is possible to improve shape retention by combining whipped cream with other materials.

[0007] Therefore, the object of the present invention is to provide whipped cream that has a good cross-section when cut into bread or confectionery sandwiched with whipped cream, and after storage after cutting, and a method for producing the same. [Means for solving the problem]

[0008] As a result of diligent research to solve the above problems, the inventors have found that an oil-in-water emulsion oil composition containing specific amounts of oils and fats having a specific SFC (solid fat content), starch, sugars, and water, and a whipped cream containing specific amounts of whipped cream, exhibit good shape retention when cut and when stored after cutting, thus completing the present invention.

[0009] That is, the first aspect of the present invention is the step of mixing starch, sugars, and water so that the total content of the oil-in-water emulsion fat composition is 3 to 6% by weight of starch, 20 to 40% by weight of sugars, and 25 to 65% by weight of water, and heating to 40 to 60°C to obtain an aqueous phase. A step of adding oils and fats to the aqueous phase to obtain a mixture, such that the content of oils and fats having a SFC (Solid Fats Content) of 50-60% at 10°C and 8.5-21.5% at 30°C is 5-35% by weight of the entire oil-in-water emulsion oil and fat composition. A step of emulsifying the mixture and heat-sterilizing it to obtain an oil-in-water emulsion oil composition, A step of mixing 3 to 40% by weight of the oil-in-water emulsion fat composition with 60 to 97% by weight of whipped cream to obtain a mixture, and The step of whipping the mixture is included. This relates to a method for producing whipped cream with an overrun of 100-160%. The second aspect of the present invention is a whipped cream with an overrun of 100-160%, The present invention relates to a whipped cream for use as a sandwich, which is a mixture of 3-40% by weight of an oil-in-water emulsion oil-fat composition comprising an aqueous phase containing 3-6% by weight of starch, 20-40% by weight of sugars, and 25-65% by weight of water in the entire oil-in-water emulsion oil-fat composition, and an oil phase containing 5-35% by weight of an oil having a solid fat content (SFC) of 50-60% at 10°C and 8.5-21.5% at 30°C in the entire oil-in-water emulsion oil-fat composition, and 60-97% by weight of whipped cream, which has been whipped. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide whipped cream that has a good cross-section when cut into bread or confectionery sandwiched with whipped cream, and after storage after cutting, as well as a method for producing the same. [Modes for carrying out the invention]

[0011] The present invention will be described in more detail below. The whipped cream of the present invention is obtained by whipping a foaming mixture containing an oil-in-water emulsion fat composition having a specific composition and whipped cream.

[0012] (Oil-in-water emulsified fat composition) The aforementioned oil-in-water emulsion is an oil-in-water emulsion comprising an aqueous phase containing water and water-soluble raw materials including starch and sugars, and an oil phase containing oil and, if necessary, oil-soluble raw materials other than oil.

[0013] The water content is preferably 25 to 65% by weight of the entire oil-in-water emulsion fat composition. More preferably 30 to 60% 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 water-soluble raw materials may be poor, and if it is more than 65% by weight, syneresis may occur in the oil-in-water emulsion fat composition.

[0014] The starch is not particularly limited and examples include potato starch, sweet potato starch, tapioca starch, sago starch, corn starch, waxy corn starch, wheat starch, rice starch, and chemically and / or physically processed modified starch. As long as it does not adversely affect the texture, powdered products of starchy plants such as wheat, corn, rice, sweet potato, potato, cassava, and sago palm may be used as the starch. In the case of the modified starch, the origin of the starch is preferably from tapioca starch, sago starch, or sweet potato starch, and more preferably from tapioca starch, in order to obtain a smooth texture with good melt-in-the-mouth properties.

[0015] The aforementioned modified starch refers to starch that has undergone general chemical modification, and includes esterified starch, etherified starch, oxidized starch, acid-treated starch, oil-processed starch, enzyme-treated starch, and at least one selected from this group can be used. In particular, hydroxypropylated phosphate crosslinked starch is less prone to retrogradation and is preferred from the viewpoint of shelf life.

[0016] 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 total oil-in-water emulsion fat composition. If the starch content is less than 3% by weight, the shape retention of the whipped cream when cut or when stored after cutting may be poor. If it is more than 6% by weight, the viscosity of the oil-in-water emulsion fat composition may become too high, that is, the suitability for the production line may be poor, or the shape retention of the whipped cream when cut or when stored after cutting may be poor.

[0017] The saccharides are not particularly limited, and examples include refined sugar, granulated sugar, glucose, fructose, maltose, lactose, isomerized sugar, oligosaccharides, starch syrup, sugar alcohols, etc., and at least one selected from these groups can be used. Among them, refined sugar and granulated sugar are preferable from the viewpoint of taste.

[0018] The content of the saccharides is preferably 20 to 40% by weight in the whole oil-in-water type emulsified oil and fat composition. More preferably, it is 20 to 30% by weight, and still more preferably, it is 22 to 27% by weight. If the content of the saccharides is less than 20% by weight, there may be cases where the bacteria increase or the shape retention property during cutting of the whipped cream or the shape retention property during storage after cutting is inferior. If it is more than 40% by weight, the sweetness of the oil-in-water type emulsified oil and fat composition may become too strong, or the shape retention property during cutting of the whipped cream or the shape retention property during storage after cutting may be inferior.

[0019] [[ID=...]] The oil-in-water type emulsified oil and fat composition may contain water-soluble raw materials other than the starch and saccharides. As the water-soluble raw materials, components generally formulated in the oil-in-water type emulsified oil and fat composition can be used within a range that does not inhibit the effects of the invention. Examples of such components include thickeners, dried egg white, water-soluble emulsifiers with an HLB of 7 or more, etc.

[0020] Examples of the thickener include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, agar, glucomannan, gelatin, starch, etc. Its content can be appropriately set within a range that does not inhibit the effects of the invention.

[0021] As the fats and oils, it is preferable to use fats and oils that satisfy an SFC (Solid Fat Content) of 50 to 60% at 10°C and 8.5 to 21.5% at 30°C as the total fats and oils contained in the oil-in-water type emulsified fats and oils composition. More preferably, the fats and oils satisfy an SFC of 50.5 to 58.5% at 10°C and 9.5 to 20.5% at 30°C, and even more preferably, the fats and oils satisfy an SFC of 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 shape retention property at the time of cutting the whipped cream or the shape retention property during storage after cutting may be inferior. If it exceeds 60%, the whipped cream may become too hard and handling such as squeezing may become difficult. Also, if the SFC at 30°C is less than 8.5%, the shape retention property at the time of cutting the whipped cream or the shape retention property during storage after cutting may be inferior. If it exceeds 21.5%, the whipped cream may become too hard and handling such as squeezing may become difficult.

[0022] The SFC can be measured according to the measurement method of "2.2.9 - 2003 Solid Fat Content (NMR Method)" in "Standard Fats and Oils Analysis Test Methods" edited by the Japan Oil Chemists' Society. The requirement for the SFC only needs to be satisfied by the total fats and oils contained in the oil-in-water type emulsified fats and oils composition. When using a plurality of types of fats and oils, the SFC exhibited by each individual fat and oil is not particularly limited.

[0023] The type of the fats and oils is not particularly limited as long as it is edible fats and oils. For example, vegetable fats and oils such as palm oil, palm kernel oil, coconut oil, rapeseed oil, high-oleic rapeseed oil, corn oil, cottonseed oil, soybean oil, sunflower oil, safflower oil, olive oil, etc., and animal fats and oils such as milk fat, beef tallow, lard, fish oil, etc. can be exemplified, and those obtained by subjecting these to processing treatments such as hardening, fractionation, transesterification, etc. can also be used.

[0024] In particular, it is preferable to use a combination of several types of oils and fats in an appropriate manner so as to satisfy the aforementioned SFC value. One example of a suitable combination of oils and fats is the combination of palm oil and highly hydrogenated rapeseed oil. Highly hydrogenated rapeseed oil refers to oil extracted from rapeseed varieties with an erucic acid (erucic acid) content of approximately 40% or more, which has been highly hydrogenated. In addition, palm oil and transesterified coconut oil may be used in combination with the above oils and fats.

[0025] The oil and fat content is preferably 5 to 35% by weight of the entire oil-in-water emulsion oil and fat composition. More preferably 8 to 32% by weight, and even more preferably 10 to 20% by weight. If the oil and fat content is less than 5% by weight, the shape retention of the whipped cream when cut or when stored after cutting may be poor. If it is more than 35% by weight, the emulsification when preparing the oil-in-water emulsion oil and fat composition may be insufficient, or the shape retention of the whipped cream when cut or when stored after cutting may be poor.

[0026] The oil-in-water emulsion fat composition may contain oil-soluble raw materials other than fats and oils. As the oil-soluble raw materials, components commonly used in oil-in-water emulsion fat compositions can be used, as long as they do not hinder the effects of the invention. Examples of such components include oil-soluble emulsifiers with an HLB of less than 7, colorants, fragrances, dairy products, etc.

[0027] Examples of the aforementioned colorants include carotenoid pigments. The amount contained therein can be appropriately set within a range that does not impair the effects of the invention.

[0028] Examples of the aforementioned flavorings include milk flavoring and butter flavoring. The amount contained can be appropriately set within a range that does not impair the effects of the invention.

[0029] Examples of the dairy products mentioned above include butter, skim milk powder, whey protein, and buttermilk powder. The amount contained therein can be appropriately set within a range that does not impair the effects of the invention.

[0030] (Whipped cream) The aforementioned whipped cream is aerated using a mixer or similar device and used as a topping or filling for Western-style confectionery and bread. It refers to fresh cream made from raw milk, vegetable cream whose fat component consists of vegetable oil, and compound cream containing fresh cream and vegetable oil. Specifically, commercially available products can be used and are not particularly limited. Examples of commercially available products include "Lashente G (manufactured by Kaneka Corporation)", "Lashente AR (manufactured by Kaneka Corporation)", "Aqua Cream 252 (manufactured by Kaneka Corporation)", "Fresh Whip 200 (Kaneka Corporation)", "Hokkaido Pure Fresh Cream (manufactured by Takanashi Dairy Co., Ltd.)", "Fresh Hokkaido Fresh Cream (Megmilk Snow Brand Co., Ltd.)", "Morinaga Fresh Pure Milk Fat (Morinaga Milk Industry Co., Ltd.)", "Whipped Vegetable Fat 40% (Megmilk Snow Brand Co., Ltd.)", and "Morinaga Whipped Vegetable Fat (Morinaga Milk Industry Co., Ltd.)". The composition of whipped cream is not particularly limited as long as it has foaming properties, but in addition to edible oils and water, emulsifiers, thickeners, sugars, milk solids, flavorings, colorings, salts, vitamins, minerals, antioxidants, etc., can be added as needed. Generally, water-soluble ingredients should be included in the aqueous phase and oil-soluble ingredients in the oil phase. Alternatively, commercially available whipped cream may be toned down with sugars, flavorings, etc.

[0031] (Whipped cream) The whipped cream of the present invention is obtained by whipping a foaming mixture consisting of the oil-in-water emulsion fat composition and whipped cream.

[0032] The content of the oil-in-water emulsion fat composition is preferably 3 to 40% by weight of the total whipped cream. More preferably, it is 10 to 32% by weight, and even more preferably 15 to 25% by weight. If the content of the oil-in-water emulsion fat composition is less than 3% by weight or more than 40% by weight, the shape retention of the whipped cream when cut or when stored after cutting may be poor.

[0033] The amount of whipped cream is preferably 60 to 97% by weight of the total whipped cream. More preferably 68 to 90% by weight, and even more preferably 75 to 85% by weight. If the amount of whipped cream is less than 60% by weight or more than 97% by weight, the shape retention of the whipped cream when cut or when stored after cutting may be poor.

[0034] <Method for manufacturing whipped cream> The method for producing the whipped cream of the present invention is illustrated below. First, the oil-in-water emulsion fat composition is prepared, commercially available or homemade whipped cream is prepared, and these are mixed and then whipped to produce the whipped cream of the present invention. Specifically, it is as follows.

[0035] (Preparation of oil-in-water emulsion oil composition) First, water-soluble raw materials such as starch and sugars are mixed with water and heated to 40-60°C to obtain an aqueous phase. At this time, the content of each component is adjusted so that, in the total oil-in-water emulsion composition, it is 3-6% by weight of starch, 20-40% by weight of sugars, and 25-65% by weight of water. When heating, the components may be mixed before raising the temperature, or the components may be mixed while raising the temperature. The obtained aqueous phase is preferably kept at 40-60°C and left to stand while being stirred.

[0036] Next, an oil having an SFC of 50-60% at 10°C and 8.5-21.5% at 30°C is used as the oil phase, and the oil-soluble raw materials are dissolved as needed to obtain the oil phase.

[0037] While stirring the aqueous phase, the oil phase is added to it so that the oil content is 5 to 35% by weight of the entire oil-in-water emulsion oil composition to obtain a mixture. It is preferable that the oil is maintained at 40 to 60°C when the aqueous phase is added.

[0038] The obtained mixture is pre-emulsified and then emulsified using a homogenizer at a pressure of 5 to 15 MPa. The resulting emulsion is heat-sterilized in a Conserm scraping heat exchanger at 95 to 105°C for 2 to 3 minutes, and then cooled to below 60°C to obtain an emulsion. The obtained emulsion is filled into a container such as a pillow pack and cooled to below room temperature (specifically 5 to 35°C) with cold water at 2 to 7°C to obtain the oil-in-water emulsion oil composition. Here, pillow pack refers to a packaging method in which a packaging film is processed into a bag shape with an opening, the contents are filled in, and the opening is closed to package the contents.

[0039] (Making whipped cream) The whipped cream of the present invention can be obtained by mixing the oil-in-water emulsion fat composition and the whipped cream so that the oil-in-water emulsion fat composition makes up 3 to 40% by weight of the total whipped cream, and the whipped cream makes up 60 to 97% by weight of the total whipped cream, and then whipping the mixture. The whipping temperature is preferably, for example, 5 to 35°C. When mixing the two, flavoring ingredients may be added in addition to the oil-in-water emulsion fat composition and the whipped cream before whipping.

[0040] When whipping, an open-type whisk or a sealed-type continuous whipping machine can be used as appropriate. In this process, it is preferable to use a vertical mixer to uniformly whip the oil-in-water emulsion fat composition and the whipped cream. A specific example of such a vertical mixer is the "Hobart Mixer MODEL N-50" manufactured by HOBART CANADA.

[0041] The whipped cream preferably has an overrun of 100-160%, more preferably 105-145%, and even more preferably 110-130%. If the overrun is less than 100% or more than 160%, the whipped cream will have poor shape retention when cut or when stored after cutting.

[0042] The overrun mentioned above refers to the percentage of air contained in the whipped cream. To measure the overrun, first, a mixture of the oil-in-water emulsion fat composition and whipped cream is poured into a 100 cm³ solution. 3 Place in a container and weigh. Then, whip the mixture and pour the resulting whipped cream into a 100cm container. 3 Place the contents in a container and weigh them. Based on these measurements, the overrun can be calculated using the following formula.

[0043] Overrun (%) = [(Weight of a certain volume of mixture of oil-in-water emulsion composition and whipped cream) - (Weight of the same volume of whipped cream as the mixture of oil-in-water emulsion composition and whipped cream)] ÷ (Weight of the same volume of whipped cream as the mixture of oil-in-water emulsion composition and whipped cream) × 100

[0044] <Uses of whipped cream> The whipped cream of the present invention can be suitably used in bread or confectionery that has whipped cream sandwiched inside, such as fruit sandwiches, roll cakes, and maritozzo. The whipped cream according to this embodiment has good shape retention when cut and when stored after cutting, 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. [Examples]

[0045] The present invention will be described in more detail below with reference to examples, but the present invention is not limited in any way to these examples. In the examples, "parts" and "%" are based on 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) Dried egg white K-type manufactured by Kewpie Egg Co., Ltd. 4) Wheyco W80 manufactured by Nippon Shinyaku Co., Ltd. 5) Novazan 200 Mesh, manufactured by ADM Japan Co., Ltd. 6) CESAGUM LN-1 / 200 manufactured by Sanei Gen F.F.I. Co., Ltd. 7) Kaneka Corporation's "Palm Oil (SFC at 10°C: 50.9%, SFC at 30°C: 9.8%)" 8) Yokozeki Oil & Fat Industry Co., Ltd.'s "Higher Erucin Rapeseed Super-Hardened Oil (SFC at 10°C: 99.4%, SFC at 30°C: 98.8%)" 9) Transesterified palm oil and coconut oil (SFC at 10°C: 55.3%, SFC at 30°C: 11.5%) (Production Example 1) 10) Kaneka Corporation's "Rapeseed Oil (SFC at 10℃: 0.0%, SFC at 30℃: 0.0%)"

[0047] <Shape retention after cutting> To evaluate whether the whipped cream would collapse and spill out when cut, i.e., the shape retention of the whipped cream when cut, a 3cm thick layer of whipped cream was sandwiched between two slices of bread, cut in half with a knife, and the thickness of the whipped cream was measured and evaluated according to the following criteria. 5 points: The change in thickness of the cut surface before and after cutting is 1-10% or less. 4 points: The change in thickness of the cut surface before and after cutting is 10-20% or less. 3. The change in thickness of the cut surface before and after cutting is 20-30% or less. 2. The change in thickness of the cut surface before and after cutting is 30-40% or less. 1 point: When cutting, the whipped cream collapses and spills out, making it impossible to cut.

[0048] <Shape retention during storage after cutting> The ability to maintain the beauty of the cut surface after storage, that is, the shape retention of whipped cream after cutting and storage, was evaluated by measuring the height of the whipped cream before and after refrigeration when the whipped cream was piped using a star-shaped nozzle and refrigerated at 5°C for 24 hours, according to the following criteria. 5 points: The change in height before and after refrigeration is less than 1%. 4 points: The change in height before and after refrigeration is between 1% and less than 10%. 3. The change in height before and after refrigeration is between 10% and less than 20%. Points 2: The height change before and after refrigeration was between 20% and 30%, and some sagging of the whipped cream was observed. 1. The height change before and after refrigeration is more than 30%, causing the whipped cream to become limp.

[0049] (Manufacturing Example 1) Preparation of raw material 9 used in the examples and comparative examples A mixture of 76 parts by weight of palm oil (manufactured by Kaneka Corporation) and 24 parts by weight of coconut oil (manufactured by Kaneka Corporation) was heated to 90°C under reduced pressure of 500 Pa. 0.2 parts by weight of sodium methylate (manufactured by Nippon Soda Co., Ltd.) was added and the mixture was stirred for 30 minutes to perform random transesterification. After washing with water, 2 parts by weight of white clay (manufactured by Mizusawa Chemical Industry Co., Ltd.) was added at 90°C under reduced pressure of 500 Pa to decolorize the mixture. The mixture was then deodorized at 250°C and 200 Pa for 1 hour to obtain transesterified palm oil and coconut oil. The SFC of the transesterified palm oil and coconut oil at 10°C was 55.3%, and the SFC at 30°C was 11.5%.

[0050] (Manufacturing Example 2) Preparation of Oil-in-Water Emulsified Fat Composition According to the formulation shown in Table 1, 4.4 parts by weight of hydroxypropylated phosphate cross-linked starch, and the water-soluble raw materials 24.4 parts by weight of refined sugar, 0.07 parts by weight of xanthan gum, 0.02 parts by weight of locust bean gum, 0.1 parts by weight of dried egg white, 1.9 parts by weight of whey protein, and 54.1 parts by weight of water were stirred and mixed until uniform, and the mixture was heated to 50°C. Then, 13.5 parts by weight of palm oil and 1.5 parts by weight of highly hydrogenated rapeseed oil, both heated to 60°C, were added and the mixture was thoroughly stirred to pre-emulsify the raw material mixture. Subsequently, the raw material mixture was emulsified at a pressure of 10 MPa using a homogenizer (manufactured by Izumi Food Machinery Co., Ltd.). The resulting emulsion was sterilized in a Conserm scraping heat exchanger (manufactured by Noritake Co., Ltd., Noritake Cooker Steam Mixer) at a heating temperature of 100°C for 2 minutes, then cooled to 60°C and filled into pillow bags. Subsequently, the mixture was cooled to below room temperature using 5°C cold water to obtain an oil-in-water emulsion oil composition. The fats and oils composed of a mixture of palm oil and highly hydrogenated rapeseed oil had an SFC (Superficial Fuel Consumption) of 53.4% ​​at 10°C and 17.6% at 30°C.

[0051] (Manufacturing Examples 3-17) Preparation of Oil-in-Water Emulsified Fat Compositions An oil-in-water emulsion oil composition was obtained in the same manner as in Example 1, except that the amount of each component was changed according to the formulations shown in Tables 1 and 2.

[0052] [Table 1]

[0053] [Table 2]

[0054] (Example 1) Preparation of whipped cream According to the formulation shown in Table 3, 20 parts by weight of the oil-in-water emulsion fat composition prepared in Production Example 2, 80 parts by weight of whipped cream ("Lashente AR" manufactured by Kaneka Corporation), and 5 parts by weight of granulated sugar were placed in a bowl, the 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%. The shape retention of the obtained whipped cream during cutting and during storage after cutting were evaluated, and the evaluation results are summarized in Table 3.

[0055] (Examples 2-13, Comparative Examples 1-11) Preparation of whipped cream Whipped cream was obtained in the same manner as in Example 1, except that the type (production example numbers 3 to 17) or amount of oil-in-water emulsion fat composition, or the overrun of the whipped cream was changed according to the formulations in Tables 3 to 6. The shape retention of the obtained whipped cream when cut and the shape retention during storage after cutting were evaluated, 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 the whipped creams obtained in Examples 1 to 13 all satisfied the requirements of the invention, and that they exhibited good shape retention when cut and good shape retention during storage after cutting.

[0061] On the other hand, the following can be seen from Tables 5 and 6. The whipped cream obtained in Comparative Example 1 had a low fat content of 4% by weight in the oil-in-water emulsion fat composition, and was evaluated as having poor shape retention when cut and when stored after cutting. The whipped cream obtained in Comparative Example 2 had a high fat content of 36% by weight in the oil-in-water emulsion fat composition, and was evaluated as having poor shape retention during storage after cutting.

[0062] The whipped cream obtained in Comparative Example 3 had a low starch content of 2% by weight in the oil-in-water emulsion fat composition, and was evaluated as having poor shape retention when cut and when stored after cutting. The whipped cream obtained in Comparative Example 4 had a high starch content of 7% by weight in the oil-in-water emulsion fat composition, and was evaluated as having poor shape retention during storage after cutting.

[0063] The whipped cream obtained in Comparative Example 5 had a low sugar content of 19% by weight in the oil-in-water emulsion fat composition, and was evaluated as having poor shape retention when cut and when stored after cutting. The whipped cream obtained in Comparative Example 6 had a high sugar content of 41% by weight in the oil-in-water emulsion fat composition, and was evaluated as having poor shape retention during storage after cutting.

[0064] The whipped cream obtained in Comparative Example 7 had a low SFC (Saturated Fuel Cell) of 40.8% at 10°C and a low SFC of 7.8% at 30°C, indicating poor shape retention during cutting and storage after cutting.

[0065] The whipped cream obtained in Comparative Example 8 had a low content of oil-in-water emulsion fat composition (2% by weight), resulting in poor shape retention during cutting and during storage after cutting. The whipped cream obtained in Comparative Example 9 had a high content of oil-in-water emulsion fat composition (43% by weight), and was evaluated as having poor shape retention during storage after cutting.

[0066] The whipped cream obtained in Comparative Example 10 had a low overrun of 90%, and was rated poorly in terms of shape retention during cutting and during storage after cutting. The whipped cream obtained in Comparative Example 11 had a high overrun of 170%, and was rated as having poor shape retention when stored after cutting.

Claims

1. A step of mixing chemically modified starch, sugars, and water so that the total content of the oil-in-water emulsion fat composition is 3 to 6% by weight of chemically modified starch, 20 to 40% by weight of sugars, and 25 to 65% by weight of water, and then heating to 40 to 60°C to obtain an aqueous phase. A step of adding oils and fats to the aqueous phase to obtain a mixture, such that the content of oils and fats having a SFC (Solid Fats Content) of 50-60% at 10°C and 8.5-21.5% at 30°C is 5-35% by weight of the entire oil-in-water emulsion oil and fat composition. A step of emulsifying the mixture and heat-sterilizing it to obtain an oil-in-water emulsion oil composition, A step of mixing 3 to 40% by weight of the oil-in-water emulsion fat composition with 60 to 97% by weight of whipped cream to obtain a mixture, and The step of whipping the mixture is included, A method for producing whipped cream with an overrun of 100-160%.

2. Whipped cream with an overrun of 100-160%, A whipped cream for use as a sandwich, comprising a mixture of 3-40% by weight of an oil-in-water emulsion composition comprising an aqueous phase containing 3-6% by weight of chemically modified starch, 20-40% by weight of sugars, and 25-65% by weight of water, and an oil phase containing 5-35% by weight of an oil having a solid fat content (SFC) of 50-60% at 10°C and 8.5-21.5% at 30°C, and 60-97% by weight of whipped cream, which is whipped.

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