Foaming compound cream

Abstract

To provide a foamable oil-in-water type emulsified oil and fat composition for preparing whipped compound cream for room temperature distribution, which does not substantially contain a thickener and a trans fatty acid, has good shape retention at room temperature, syneresis resistance, long shelf-life, an excellent melt-in-the-mouth feeling, and a rich milk flavor.SOLUTION: The whole composition comprises 20 to 45% of oil and fat, 20 to 50% of water, 10 to 45% of saccharide (in terms of solid content), 0.05 to 4% of milk protein (in terms of solid content), 0.02 to 0.45% of emulsifier X, and 0.03 to 0.3% of emulsifier Y. Of the whole oil and fat, oil and fat A accounts for 50 to 100%. The oil and fat A is a vegetable oil comprising 40% or more of C12 or less saturated fatty acids and has a rising melting point of 30 to 42°C. The emulsifier X is a polyglyceryl fatty acid ester comprising 60% or more of C10 to C14 saturated fatty acids and has an HLB of 12 to 18 and a degree of polymerization of 8 to 12. The emulsifier Y is a polyglyceryl fatty acid ester comprising 70 to 100% of C16 to C22 saturated fatty acids and has an HLB of 5 to 12.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a foamable oil-in-water emulsified oil composition, a foamable compound cream, and a whipped compound cream for distribution at room temperature. [Background technology]

[0002] Whipped cream is classified into three types: whipped cream containing only fresh cream as an oil component, whipped cream containing only vegetable oil, and compound cream containing both fresh cream and vegetable oil. Of these whipped creams, those containing fresh cream and having a rich dairy flavor are preferred.

[0003] In food distribution, from the perspective of cold chain development and energy conservation, foods that can be distributed at room temperature and have a long shelf life are becoming increasingly important. However, whipped compound cream containing fresh cream has problems such as insufficient shape retention, syneresis, and short shelf life at room temperature, although it has a rich milk flavor, and also tends to melt somewhat heavily in the mouth. Therefore, in order to distribute whipped compound cream at room temperature, it is required to improve the shape retention, syneresis resistance, and shelf life at room temperature while maintaining the milk flavor, and to maintain or improve the good melt-in-the-mouth property.

[0004] To enable whipped compound cream to be distributed at room temperature, it is conceivable to incorporate a thickener into the compound cream to improve its shape retention and resistance to syneresis, thereby extending its shelf life. However, the incorporation of a thickener tends to deteriorate the melt-in-the-mouth texture. In addition, partially hydrogenated oils may be added to whipped compound cream to improve its shape retention and melt-in-the-mouth texture, but these contain a large amount of trans fatty acids, which raises concerns about their adverse health effects.

[0005] For example, Patent Document 1 discloses a compound cream obtained by mixing an emulsion (A) containing 25% or more of SUS triglycerides and 5 to 60% of lauric fats and oils with a milk fat-containing emulsion (B) such as fresh cream, with the aim of providing a low-oil cream with good whipping properties, excellent room temperature resistance, and good melt-in-the-mouth texture. However, the whipped compound cream disclosed in this document does not have sufficient shape retention, syneresis resistance, or shelf life at room temperature. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 5-328928 Summary of the Invention [Problem to be solved by the invention]

[0007] An object of the present invention is to provide a whipped compound cream for distribution at room temperature, which has good shape retention, resistance to syneresis, and shelf life at room temperature, and which also has excellent melt-in-the-mouth properties and a rich milk flavor, despite being substantially free of thickeners and trans fatty acids, as well as to provide a foamable oil-in-water emulsified oil composition and a foamable compound cream for producing the same. [Means for solving the problem]

[0008] The present inventors have conducted extensive research to solve the above-mentioned problems, and as a result have found that whipped compound cream for distribution at room temperature can be provided, by whipping a foamable compound cream that is substantially free of thickeners and trans fatty acids, and that contains specific amounts of a foamable oil-in-water emulsified oil composition containing specific amounts of specific oils and fats, water, sugars, milk proteins, and two specific emulsifiers, and that contains specific amounts of milk fats, and that has good shape retention, syneresis resistance, and shelf life at room temperature, and that also has excellent melt-in-the-mouth properties and a rich milk flavor, and has thereby completed the present invention.

[0009] That is, the first aspect of the present invention is a foamable oil-in-water emulsified oil composition, in which the content of oils and fats is 20 to 45% by weight, the content of water is 20 to 50% by weight, the content of thickener is 0% by weight or more and less than 0.02% by weight, the content of trans fatty acids in the total constituent fatty acids of the oils and fats is 0% by weight or more and less than 3% by weight, the content of sugars (in terms of solid content) is 10 to 45% by weight, and the ratio of the content of the oils and fats to the content of the sugars is 10 to 45% by weight. The present invention relates to a foamable oil-in-water emulsified oil-and-fat composition for use in producing whipped compound cream for distribution at room temperature, which has a total content (in terms of solid content) of 45 to 75% by weight, a milk protein content (in terms of solid content) of 0.05 to 4% by weight, a fresh cream content of 0 to 20% by weight, an emulsifier X content of 0.02 to 0.45% by weight, an emulsifier Y content of 0.03 to 0.3% by weight, and an oil-and-fat A content of 50 to 100% by weight of the total oil-and-fat content. Fats and oils A: Of all the constituent fatty acids, C 12 Vegetable oils and fats containing 40% by weight or more of the following saturated fatty acids, with a trans fatty acid content of 0% by weight or more but less than 3% by weight, and a melting point of 30 to 42°C. Emulsifier X: C in all constituent fatty acids 10 ~C 14 and / or a polyglycerol fatty acid ester containing 60% by weight or more of saturated fatty acids of the formula (I), having an HLB of 12 to 18 and a degree of polymerization of 8 to 12, and / or a polyglycerol fatty acid ester containing, among the total constituent fatty acids, C 10 ~C 14 A sucrose fatty acid ester containing 60% by weight or more of saturated fatty acids and having an HLB of 12 to 18. Emulsifier Y: C in the total constituent fatty acids 16 ~C 22 Polyglycerol fatty acid ester and / or sucrose fatty acid ester containing 70 to 100% by weight of saturated fatty acid and having an HLB of 5 to 12. The second aspect of the present invention relates to a foamable compound cream used for producing whipped compound cream for distribution at room temperature, which contains 70% by weight or more of the foamable oil-in-water emulsified oil and fat composition in the entire foamable compound cream, has a milk fat content of 5 to 35% by weight of the entire oils and fats contained in the foamable compound cream, and has a water activity (Aw) of 0.9 to 0.94. Preferably, the content of phosphate in the entire foaming compound cream is 0% by weight or more and less than 0.5% by weight. A third aspect of the present invention relates to a whipped compound cream for distribution at room temperature, which is obtained by whipping the foamable compound cream, or a food product containing the whipped compound cream for distribution at room temperature. A fourth aspect of the present invention is a method for producing a milk product, the entire mixture of which contains 20 to 45% by weight of fats and oils, 20 to 50% by weight of water, and 0 to less than 0.02% by weight of thickener, the content of trans fatty acids in the total fatty acids constituting the fats and oils is 0 to less than 3% by weight, the content of sugars (solid content equivalent) is 10 to 45% by weight, the total of the fats and oils and the sugars (solid content equivalent) is 45 to 75% by weight, the content of milk protein (solid content equivalent) is 0.05 to 4% by weight (solid content equivalent), the content of fresh cream is 0 to 20% by weight, and the content of milk protein is 0.05 to 4% by weight (solid content equivalent). The present invention relates to a method for producing a foamable oil-in-water emulsified oil-and-fat composition for use in producing whipped compound cream for distribution at room temperature, the method comprising the steps of: preparing a mixture in which the content of emulsifier X is 0.02 to 0.45 wt %, the content of emulsifier Y is 0.03 to 0.3 wt %, and the content of oil / fat A is 50 to 100 wt % of the total oil / fat; pre-emulsifying, homogenizing, sterilizing, and pre-cooling the mixture; subsequently, homogenizing the mixture under pressurized conditions of 6 to 18 MPa in the first stage and 2 to 6 MPa in the second stage, and then cooling the mixture to obtain a foamable oil-in-water emulsified oil-and-fat composition. A fifth aspect of the present invention relates to a method for producing a whipped compound cream for distribution at room temperature, comprising the steps of obtaining the foamable oil-in-water emulsified oil composition by the above-mentioned production method, mixing 70% by weight or more of the foamable oil-in-water emulsified oil composition with fresh cream to obtain a foamable compound cream having a fresh cream content of 3 to 20% by weight of the total foamable compound cream, and whipping the foamable compound cream. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a whipped compound cream for distribution at room temperature, which is substantially free of thickeners and trans fatty acids, yet has good shape retention, resistance to syneresis, and shelf life at room temperature, and which also has excellent melt-in-the-mouth properties and a rich milk flavor, as well as a foamable oil-in-water emulsified oil composition and a foamable compound cream for producing the same. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will be described in further detail below. The foamable oil-in-water emulsified oil composition of the present invention is an oil-in-water emulsion comprising an oil phase containing oils and fats and, if necessary, oil-soluble ingredients other than oils and fats, and an aqueous phase containing water and, if necessary, water-soluble ingredients. A foamable compound cream can be obtained by mixing the foamable oil-in-water emulsified oil composition with an ingredient containing a large amount of milk fat, such as fresh cream. A whipped compound cream can be obtained by whipping the foamable compound cream.

[0012] The foamable oil-in-water emulsified oil and fat composition is substantially free of thickeners and trans fatty acids, and contains specific amounts of specific oils and fats, water, sugars, milk proteins, and two specific emulsifiers.

[0013] From a health viewpoint, the foamable oil-in-water emulsified oil composition preferably does not contain a large amount of trans fatty acids as constituent fatty acids of the oils and fats contained in the foamable oil-in-water emulsified oil composition, where trans fatty acids refer to unsaturated fatty acids having a trans double bond.

[0014] Specifically, the content of trans fatty acids is preferably 0% by weight or more and less than 3% by weight, more preferably 0% by weight or more and 2% by weight or less, and even more preferably 0% by weight or more and 1% by weight or less, based on the total amount of fatty acids constituting the oil or fat. The content of trans fatty acids can be reduced by not blending partially hardened oil (partially hydrogenated oil) into the foamable oil-in-water emulsified oil composition, or by reducing the content of such oil.

[0015] To improve the melt-in-the-mouth feel of the whipped compound cream, it is preferable to not incorporate a thickener into the foamable oil-in-water emulsified oil composition or to reduce the content of the thickener. Specifically, the content of the thickener is preferably 0% by weight or more and less than 0.02% by weight, more preferably 0% by weight or more and less than 0.01% by weight, of the total foamable oil-in-water emulsified oil composition.

[0016] Examples of the thickener include thickeners that can be used for whipped cream, such as gellan gum, guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, locust bean gum, gum arabic, carboxymethyl cellulose, hydroxymethyl cellulose, crystalline cellulose, microcrystalline cellulose, starch, and dextrin.

[0017] The foamable oil-in-water emulsified oil composition preferably contains 20 to 45% by weight of oils and fats in total, more preferably 25 to 40% by weight, and even more preferably 30 to 38% by weight. If the oil and fat content is less than 20% by weight, the whipping time may become too long. If the oil and fat content is more than 45% by weight, the stability of the composition and the whipping properties of the foamable compound cream may be deteriorated.

[0018] The oil contained in the foamable oil-in-water emulsified oil composition preferably contains a large amount of a specific oil A. Here, the oil A is a fat containing a large amount of C among all the constituent fatty acids of the oil A. 12 It refers to vegetable oils and fats that contain 40% by weight or more of the following saturated fatty acids, have a trans fatty acid content of 0% by weight or more but less than 3% by weight, and have a melting point of 30 to 42°C.

[0019] C in the total fatty acids constituting oil A 12 The content of the following saturated fatty acids is preferably 40 to 90% by weight, more preferably 45 to 80% by weight, and even more preferably 50 to 70% by weight. 12 If the content of the following saturated fatty acids is less than 40% by weight, the balance between meltability in the mouth and shape retention of the whipped compound cream may be deteriorated.

[0020] The content of trans fatty acids in the total constituent fatty acids of the fat / oil A is preferably 0% by weight or more and 2% by weight or less, and more preferably 0% by weight or more and 1% by weight or less.

[0021] The slip melting point of the fat / oil A is preferably 30 to 38°C, more preferably 30 to 35°C. If the slip melting point is less than 30°C, the shape retention and syneresis resistance of the whipped compound cream at room temperature may deteriorate. On the other hand, if the slip melting point exceeds 42°C, the stability of the foamable oil-in-water emulsified fat / oil composition and the whipping properties of the foamable compound cream may deteriorate. The slip melting point can be measured by the method described in Standard Fats and Oils Analysis Test Methods 3.2.2.2 Melting Point (Slip Melting Point).

[0022] Specific examples of the fat / oil A include, but are not limited to, palm kernel stearin, extremely hardened palm kernel oil, interesterified fat / oil of extremely hardened palm kernel oil, interesterified fat / oil of extremely hardened palm kernel oil and palm kernel oil, interesterified fat / oil of extremely hardened palm kernel oil and coconut oil, etc. At least one selected from these groups can be used. Palm kernel stearin is particularly preferred.

[0023] The content of fat A in the total fats and oils contained in the foamable oil-in-water emulsified fat and oil composition is preferably 50 to 100% by weight, more preferably 60 to 100% by weight or more, even more preferably 70 to 100% by weight, and even more preferably 80 to 100% by weight. If the content of fat A in the total fats and oils is less than 50% by weight, the shape retention and syneresis resistance of the whipped compound cream at room temperature may deteriorate.

[0024] Usable fats and oils other than fats and oils A are not particularly limited, but include palm oils and oils that do not fall under fats and oils A, rapeseed oil, corn oil, cottonseed oil, soybean oil, sunflower oil, safflower oil, olive oil, rice oil, beef tallow, lard, fish oil, etc.

[0025] The foamable oil-in-water emulsified oil composition preferably contains 20 to 50% by weight of water, more preferably 25 to 45% by weight, even more preferably 30 to 40% by weight, and particularly preferably 35 to 43% by weight. If the water content is less than 20% by weight, the stability of the composition and the whipping properties of the foamable compound cream may be impaired. If the water content is more than 50% by weight, the shelf life of the whipped compound cream may be impaired. The water content is the sum of the amount of water added and the amount of water contained in each component (e.g., sugars and dairy ingredients).

[0026] The foamable oil-in-water emulsified oil composition contains a sugar. The sugar content (in terms of solid content) of the entire composition is preferably 10 to 45 wt %, more preferably 15 to 40 wt %, even more preferably 20 to 35 wt %, and particularly preferably 20 to 30 wt %. If the sugar content is less than 10 wt %, the sweetness may be insufficient or the bacteriostatic effect may be insufficient, resulting in a shortened shelf life of the foamable compound cream. On the other hand, if the sugar content is more than 45 wt %, the composition may be too sweet or the viscosity of the composition may be too high, resulting in poor productivity.

[0027] The sugars are not particularly limited, but examples thereof include monosaccharides such as glucose, galactose, and fructose; disaccharides such as sucrose, maltose, and lactose; polysaccharides that have a sweet taste and have the effect of reducing water activity; and sugar alcohols such as sorbitol and xylitol. At least one selected from these groups can be used.

[0028] The total content of the fats and oils and sugars (based on solid content) is preferably 45 to 75% by weight, more preferably 50 to 70% by weight, and even more preferably 55 to 65% by weight. If the total content is less than 45% by weight, the shelf life of the whipped compound cream may be reduced. If the total content is more than 75% by weight, the stability of the composition or the whipping properties of the whipping compound cream may be reduced, or the sugar content may be too high, making the composition too sweet, or the viscosity of the composition may be too high, reducing productivity.

[0029] The foamable oil-in-water emulsified oil composition contains milk protein. The milk protein content (in terms of solid content) is preferably 0.05 to 4 wt % of the total composition, more preferably 0.1 to 3 wt %, and even more preferably 0.3 to 2 wt %. If the milk protein content is less than 0.05 wt %, the emulsion may become unstable or the milk flavor may be insufficient. On the other hand, if the milk protein content is more than 4 wt %, the cost may increase or the emulsion may become unstable.

[0030] Examples of the milk proteins include whey, casein, etc. Examples of milk protein sources containing these milk proteins include raw milk, cow's milk, buttermilk, concentrated skim milk, fresh cream, whole milk powder, skim milk powder, whey powder, potassium caseinate, sodium caseinate, cheese, etc.

[0031] The foamable oil-in-water emulsified oil composition may or may not contain fresh cream. The fresh cream content is preferably 0 to 20% by weight, more preferably 5 to 15% by weight, of the total composition. If the fresh cream content exceeds 20% by weight, the shape retention and syneresis resistance of the whipped compound cream at room temperature may deteriorate. The fresh cream is defined in the Dairy and Milk Products Ordinance as "a product obtained by removing components other than milk fat from raw milk, cow's milk, or special milk, resulting in a milk fat content of 18.0% or more."

[0032] The foamable oil-in-water emulsified oil composition contains at least emulsifier X and emulsifier Y as emulsifiers. The emulsifier X is a compound having C 1 -C 2 -C 3 -C 4 -C 5 -C 6 -C 7 -C 8 -C 9 -C 10 -C 11 -C 12 -C 13 -C 14 -C 15 -C 16 -C 17 -C 18 -C 19 ... 10 ~C 14 and a polyglycerin fatty acid ester having an HLB of 12 to 18 and a degree of polymerization of 8 to 12, and / or a sucrose fatty acid ester containing 60% by weight or more of saturated fatty acids of the formula (I), 10 ~C 14 It refers to sucrose fatty acid esters containing 60% or more by weight of saturated fatty acids and having an HLB of 12 to 18.

[0033] C in the total constituent fatty acids of polyglycerin fatty acid ester or sucrose fatty acid ester, which is emulsifier X 10 ~C 14 The saturated fatty acid content is preferably 65 to 100% by weight, more preferably 70 to 100% by weight. 10 ~C 14 If the saturated fatty acid content is less than 60% by weight, the shape retention and syneresis resistance of the whipped compound cream at room temperature may deteriorate.

[0034] The HLB of the polyglycerol fatty acid ester serving as emulsifier X is preferably 13 to 17, more preferably 14 to 17. The HLB of the sucrose fatty acid ester serving as emulsifier X is preferably 13 to 17, more preferably 14 to 17.

[0035] The degree of polymerization refers to the number of glycerin units in the polyglycerin fatty acid ester. The degree of polymerization is preferably 9 to 11.

[0036] The content of the emulsifier X is preferably 0.02 to 0.45 wt % of the total foamable oil-in-water emulsified oil composition, more preferably 0.02 to 0.3 wt %, even more preferably 0.05 to 0.25 wt %, and particularly preferably 0.08 to 0.2 wt %. If the content of emulsifier X is less than 0.02 wt %, the shape retention and syneresis resistance of the whipped compound cream at room temperature may deteriorate. On the other hand, if the content is more than 0.45 wt %, an unpleasant taste may be perceived and the milky flavor of the whipped compound cream may be impaired.

[0037] The emulsifier Y is an emulsifier containing C 1 -C 2 -C 3 -C 4 -C 5 -C 6 -C 7 -C 8 -C 9 -C 10 -C 11 -C 12 -C 13 -C 14 -C 15 -C 16 -C 17 -C 18 -C 19 -C 20 -C 21 -C 22 -C 23 -C 24 -C 2 16 ~C 22 It refers to a polyglycerol fatty acid ester and / or a sucrose fatty acid ester containing 70 to 100% by weight of saturated fatty acids and having an HLB of 5 to 12 (i.e., exhibiting oil solubility). The HLB of the emulsifier Y is preferably 6 to 11, and more preferably 7 to 10.

[0038] C in the total constituent fatty acids of polyglycerol fatty acid ester or sucrose fatty acid ester, which is emulsifier Y 16 ~C 22 The saturated fatty acid content is preferably 80 to 100% by weight. 16 ~C 22 If the saturated fatty acid content is less than 70% by weight, the stability of the foamable oil-in-water emulsified oil composition may be deteriorated.

[0039] The content of the emulsifier Y is preferably 0.03 to 0.3 wt % of the total foamable oil-in-water emulsified oil composition, more preferably 0.05 to 0.2 wt %, and even more preferably 0.07 to 0.15 wt %. If the content of emulsifier Y is less than 0.03 wt %, the stability of the composition may be reduced. If the content is more than 0.3 wt %, the whipping time may be too long.

[0040] The foamable oil-in-water emulsified oil composition may contain only emulsifier X and emulsifier Y as emulsifiers, or may further contain an emulsifier other than emulsifier X and emulsifier Y.

[0041] The foaming compound cream according to this embodiment contains a specific amount of the foaming oil-in-water emulsified oil composition, a specific amount of milk fat, and a water activity (Aw) within a specific range.

[0042] The content of the foamable oil-in-water emulsified oil composition in the entire foamable compound cream is preferably 70% by weight or more, more preferably 75 to 95% by weight, and even more preferably 75 to 90% by weight. If the content of the composition is less than 70% by weight, the effects of improving shape retention at room temperature and syneresis resistance may be insufficient.

[0043] The milk fat content of the whipping compound cream is preferably 5 to 35% by weight, more preferably 10 to 30% by weight, and even more preferably 15 to 28% by weight, based on the total fats and oils contained in the whipping compound cream. If the milk fat content is less than 5% by weight, the milk flavor tends to be insufficient. If the milk fat content exceeds 35% by weight, the shape retention and syneresis resistance of the whipped compound cream at room temperature may deteriorate.

[0044] Examples of the milk fat source include fresh cream, buttermilk powder, butter, butter oil, cream cheese, raw milk, cow's milk, whole milk powder, concentrated milk, sour cream, evaporated milk, sweetened condensed milk, etc., and at least one selected from these groups can be used as a raw material. From the viewpoint of milk flavor, the milk fat source is preferably fresh cream.

[0045] When fresh cream is used as the milk fat source, the content of fresh cream in the entire foamable compound cream is preferably 3 to 20% by weight, more preferably 5 to 20% by weight, and even more preferably 10 to 18% by weight. If the content of fresh cream is less than 3% by weight, the milk flavor may be insufficient. On the other hand, if the content of fresh cream is more than 20% by weight, the cost may increase and the shape retention and syneresis resistance of the whipped compound cream at room temperature may deteriorate. Here, the content of fresh cream refers to the sum of the amount of fresh cream mixed with the foamable oil-in-water emulsified oil-and-fat composition to obtain the foamable compound cream and the amount of fresh cream contained in the foamable oil-in-water emulsified oil-and-fat composition.

[0046] The water activity (Aw) of the foaming compound cream is preferably from 0.9 to 0.94, more preferably from 0.9 to 0.938, and even more preferably from 0.9 to 0.934, from the viewpoint of shelf life. To achieve such a water activity, for example, the water and sugar contents may be adjusted so that the sugar concentration in water of the foamable oil-in-water emulsified oil composition is 40 to 58 wt %. The Aw can be measured in accordance with the dew point method (Fleischwirtschaft, vol. 52, pp. 1461-1462, 1972) using, for example, "AquaLab Seris4 TE DUO" manufactured by Inex Corporation.

[0047] The foaming compound cream may contain phosphate, but the lower the content, the better from the viewpoints of taste and health. Specifically, the phosphate content is preferably 0% by weight or more and less than 0.5% by weight, more preferably 0% by weight or more and less than 0.3% by weight, and even more preferably 0% by weight or more and less than 0.1% by weight, based on the total weight of the foaming compound cream. Examples of the phosphate include sodium phosphate and sodium metaphosphate.

[0048] The foaming compound cream may contain, as necessary, taste-imparting agents, coloring agents, fragrances, salt, vitamins, minerals, antioxidants, flavoring ingredients (e.g., fruit sauce, caramel, cocoa powder, etc.), other food ingredients, additives, etc., within the scope of not impairing the effects of the invention.

[0049] Whipped compound cream is obtained by whipping the whipping compound cream. The obtained whipped compound cream is substantially free of thickeners and trans fatty acids, yet has good shape retention, resistance to syneresis, and shelf life at room temperature, and can therefore be distributed at room temperature. In other words, the whipped compound cream can be used for distribution at room temperature. Furthermore, the whipped compound cream has excellent melt-in-the-mouth properties and a rich milk flavor.

[0050] The whipped compound cream can be used as a topping, a coating, a filling, or a sandwich for various foods. Examples of such foods include breads such as cream buns, cream sandwiches, and sandwiches, as well as sweets such as cakes, choux pastries, omelets, and dorayaki. Foods containing the whipped compound cream can be distributed at room temperature while maintaining the shape of the whipped compound cream.

[0051] The methods for producing the foamable oil-in-water emulsified oil composition and whipped compound cream according to this embodiment will be exemplified below.

[0052] (Method for producing foamable oil-in-water emulsified fat composition) First, a mixture is prepared in which the total mixture has an oil / fat content of 20 to 45% by weight, a water content of 20 to 50% by weight, a thickener content of 0 to less than 0.02% by weight, a trans fatty acid content of 0 to less than 3% by weight among all the constituent fatty acids of the oil / fat, a sugar content (solid content equivalent) of 10 to 45% by weight, a total of the oil / fat content and the sugar content (solid content equivalent) of 45 to 75% by weight, a milk protein content (solid content equivalent) of 0.05 to 4% by weight (solid content equivalent), a cream content of 0 to 20% by weight, an emulsifier X content of 0.02 to 0.45% by weight, an emulsifier Y content of 0.03 to 0.3% by weight, and an oil / fat A content of 50 to 100% by weight among all the oils / fat.

[0053] In this case, it is preferable to prepare the mixture by mixing an oil phase part prepared in advance by dissolving emulsifier Y or the like in oil and fat with an aqueous phase part prepared separately by adding emulsifier X, sugars, a milk protein source, etc. to water.

[0054] The mixture is then subjected to preliminary emulsification, homogenization, sterilization, and preliminary cooling, and then homogenized under pressure conditions of preferably 6 to 18 MPa in the first stage and preferably 2 to 6 MPa in the second stage, followed by cooling, to obtain the foamable oil-in-water emulsified oil composition according to this embodiment. The homogenization conditions for the first stage are more preferably 9 to 15 MPa, and the homogenization conditions for the second stage are more preferably 3 to 5 MPa.

[0055] (Method for manufacturing whipped compound cream for distribution at room temperature) A foamable compound cream is obtained by mixing 70% by weight or more of the foamable oil-in-water emulsified oil composition with a milk fat source such as fresh cream.

[0056] When preparing a foamable compound cream, it is preferable to adjust the milk fat content to 5 to 35% by weight of the total fats and oils contained in the foamable compound cream. It is also preferable to adjust the water activity (Aw) of the foamable compound cream to 0.9 to 0.94. When preparing a foamable compound cream, ingredients other than the foamable oil-in-water emulsified fat and oil composition and fresh cream, such as sugars, may be added.

[0057] However, when the foamable oil-in-water emulsified oil composition contains a considerable amount of milk fat, a foamable compound cream can also be obtained without mixing a milk fat source such as fresh cream with the foamable oil-in-water emulsified oil composition.

[0058] The foamable compound cream is whipped in a conventional manner to obtain a whipped compound cream suitable for distribution at room temperature. [Example]

[0059] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

[0060] <Materials used in the Examples and Comparative Examples> 1) Kaneka Corporation "Palm Kernel Stearin" (C 12 Saturated fatty acid content: 54.1% by weight, trans fatty acid content: 0.7%, slip melting point: 31.3°C 2) Kaneka Corporation "Palm Kernel Oil" (C 12 Saturated fatty acid content: 51.2% by weight, trans fatty acid content: 0.4%, slip melting point: 27.4°C 3) Kaneka Corporation "Extremely Hardened Palm Kernel Oil" (C 12 Saturated fatty acid content: 53.0% by weight, trans fatty acid content: 0.6%, slip melting point: 40.3°C 4) Tetraglycerin monostearate ester "SY Glystar MS-3S" (C) manufactured by Sakamoto Pharmaceutical Co., Ltd. 16 ~C 22 Saturated fatty acid content: 99.8% by weight, HLB: 8.4 5) "Yelkin TS" manufactured by ADM Co., Ltd. 6) Maltose syrup "MR25-50" (water content: 24.6% by weight) manufactured by Showa Sangyo Co., Ltd. 7) "Lactose" manufactured by Hilmar Cheese Company 8) Meiji Co., Ltd. "Meiji Tokachi Fresh Cream 47" (Milk fat content: 47.3% by weight, trans fatty acid content: 2.1% by weight (of the constituent fatty acids of fats and oils), moisture content: 47.9% by weight, milk protein content: 1.7% by weight) 9) Friesland Campina DMV "Casein Potassium SPRAY" 10) Yotsuba Skim Milk Powder (Milk fat content: 0.7% by weight, water content: 4.1% by weight, milk protein content: 35.6% by weight) manufactured by Yotsuba Dairy Co., Ltd. 11) Polyglycerin fatty acid ester "SY Glystar MM-750" (C) manufactured by Sakamoto Pharmaceutical Co., Ltd. 10 ~C 14 Saturated fatty acid content: 99.8% by weight, HLB: 15.7, degree of polymerization: 10 12) Mitsubishi Chemical Foods Corporation, sucrose fatty acid ester "P-1670" (sucrose palmitate, C 10 ~C 14Saturated fatty acid content: 20% by weight or less, palmitic acid content: approximately 80% by weight, HLB: 16 13) "Purified Sodium Citrate" manufactured by Fuso Chemical Co., Ltd. 14) "Sunmaruto S" manufactured by Hayashibara Co., Ltd.

[0061] <Shape retention evaluation> The whipped compound creams obtained in the Examples and Comparative Examples were squeezed into a transparent plastic cup container using a star-shaped nozzle with a height of about 6 cm and a base diameter of about 7 cm, while swirling the whipped cream to form a triangular pyramid shape so as to minimize the formation of cavities, and the height of the whipped cream mass was measured.The container was stored at 25°C for one day, and the height retention of the whipped compound cream before and after storage was measured, and the height retention was evaluated according to the following evaluation criteria. 5 points: Height retention before and after storage is 80% or more, and shape retention at room temperature is very good 4 points: Height retention rate before and after storage is 75% or more but less than 80%, and shape retention is good at room temperature 3 points: The height retention rate before and after storage is 70% or more but less than 75%, and there is no problem with shape retention at room temperature. 2 points: The height retention rate before and after storage is 60% to less than 70%, and the shape retention at room temperature is somewhat poor. 1 point: The height retention rate before and after storage is less than 60%, and the shape retention at room temperature is very poor.

[0062] <Synthesization resistance evaluation> 40 g of the whipped compound cream obtained in the Examples and Comparative Examples was squeezed into a transparent plastic cup container using a nozzle with a star-shaped outlet, with a height of approximately 6 cm and a base diameter of approximately 7 cm, in a triangular pyramid shape while swirling to avoid creating as many cavities as possible.The whipped compound cream was then stored at 25°C for one day, and the amount of water released from the whipped compound cream after storage was measured and evaluated on a scale of 1 to 5. 5 points: Syneresis amount is less than 0.3 ml, and the syneresis resistance is very high at room temperature. 4 points: Syneresis amount is 0.3 ml to less than 1 ml, and syneresis resistance is high at room temperature 3 points: Syneresis amount is 1 ml or more but less than 3 ml, and there is no problem with syneresis resistance at room temperature. 2 points: The amount of syneresis is between 3 ml and 5 ml, and the syneresis resistance at room temperature is somewhat low, which is somewhat problematic. 1 point: The amount of syneresis is 5 ml or more, and the syneresis resistance at room temperature is very low and problematic.

[0063] <Shelf life evaluation> The water activity (Aw) of the foaming compound creams obtained in the Examples and Comparative Examples was measured using "AquaLab Seris4 TE DUO" manufactured by Inex Co., Ltd., and the shelf life was evaluated based on the measured values according to the following criteria. The lower the water activity, the higher the bacteriostatic property. 〇: The foaming compound cream has an Aw of 0.9 or more and 0.94 or less, and has sufficiently high bacteriostatic properties and a long shelf life at room temperature. ×: Aw of the foaming compound cream is greater than 0.94, the bacteriostatic properties are insufficient, and there is a problem with the shelf life at room temperature.

[0064] <Evaluation of melting in the mouth> Ten skilled panelists took the whipped compound creams obtained in the Examples and Comparative Examples and evaluated their melt-in-the-mouth properties on a scale of 1 to 5, with the average score being used as the evaluation score. The evaluation criteria were as follows: 5 points: Equivalent to Example X3, melts in the mouth very well 4 points: Slightly inferior to Example X3, but melts in the mouth well 3 points: Inferior to Example X3, but no problems with melting in the mouth 2 points: Clearly inferior to Example X3, slightly poor melting in the mouth 1 point: Significantly inferior to Example X3, very poor melt-in-the-mouth

[0065] <Evaluation of dairy flavor> Ten experienced panelists tasted the whipped compound creams obtained in the Examples and Comparative Examples, and evaluated the milk flavor on a scale of 1 to 5. The average score was used as the evaluation score. The evaluation criteria were as follows: 5 points: Milk flavor equivalent to or greater than that of Example X1 4 points: Milk flavor is slightly inferior to that of Example X1 3 points: The milk flavor is inferior to that of Example X1, but is at a level that is acceptable as a product. 2 points: Milk flavor is significantly inferior to that of Example X1 1 point: The milk flavor is significantly inferior to that of Example X1, and the milk flavor is hardly noticeable

[0066] <Overall rating> A: All items of shape retention, syneresis resistance, melt-in-the-mouth, and milk flavor are 4.5 points or higher, and the shelf life is ok B: All items of shape retention, syneresis resistance, melt-in-the-mouth, and milk flavor are 4.0 points or higher (excluding cases where all items are 4.5 points or higher), and the shelf life is ok C: All items of shape retention, syneresis resistance, melt-in-the-mouth, and milk flavor are 3.0 points or higher (excluding cases where all items are 4.0 points or higher), and the shelf life is good. D: All items of shape retention, syneresis resistance, melt-in-the-mouth, and milk flavor are 2.0 points or higher (excluding cases where all items are 3.0 points or higher), and the shelf life is good. E: Any item is less than 2.0 points and / or shelf life is ×

[0067] (Example A1) According to the formulation in Table 1, 30.0 parts by weight of oil A (palm kernel stearin) was heated to 65°C, and 0.1 part by weight of soybean lecithin and 0.1 part by weight of emulsifier Y (polyglycerin fatty acid ester) were dissolved therein to prepare an oil phase. Meanwhile, 27.6 parts by weight of water was added to 10 parts by weight of fresh cream, 25 parts by weight of maltose syrup, and 4.5 parts by weight of lactose were added, and the mixture was heated to 60°C. 0.1 part by weight of emulsifier X (polyglycerol fatty acid ester), 0.02 part by weight of sucrose fatty acid ester, and 0.1 part by weight of sodium citrate were added, and then 2.0 parts by weight of skim milk powder and 0.5 parts by weight of potassium caseinate were added to prepare an aqueous phase. The oil phase was added while stirring the aqueous phase, and pre-emulsification was carried out for 20 minutes. The mixture was then homogenized using a high-pressure homogenizer at a pressure of 2.0 MPa in the first stage and 1.0 MPa in the second stage. The mixture was then preheated to 90°C using a plate heater, and then sterilized at 140°C for 4 seconds using a UHT sterilizer (steam injection). After evaporative cooling to 90°C, the mixture was cooled to 60°C using a plate cooler. The mixture was then homogenized again using a high-pressure homogenizer at a pressure of 9.0 MPa in the first stage and 3.0 MPa in the second stage, and then cooled to 12°C using a plate cooler. The mixture was then filled into a container to obtain a foamable oil-in-water emulsified oil and fat composition A1.

[0068] (Example X1) A foamable compound cream was obtained by mixing 100 parts by weight of the foamable oil-in-water emulsified oil composition A1 obtained in Example A1, 10 parts by weight of fresh cream, and 20 parts by weight of maltose. 4 kg of the obtained whipping compound cream was placed in a Kanto mixer (Kanto Mixing Machinery Co., Ltd., "CS Type 20"), the product temperature was adjusted to 5°C, and the mixture was whipped at high speed (380 rpm) until the hardness reached 0.30 N to obtain a whipped compound cream. The obtained whipped compound cream was evaluated for shape retention, syneresis resistance, shelf life, melt-in-the-mouth feel, and milk flavor, and the results are summarized in Table 1.

[0069] [Table 1]

[0070] (Example A2) A foamable oil-in-water emulsified oil composition A2 was obtained in the same manner as in Example A1, except that the amount of palm kernel stearin was changed to 34.7 parts by weight according to Table 1, fresh cream was not used, and water was changed to 32.9 parts by weight.

[0071] (Example X2) According to Table 1, a whipped compound cream was obtained in the same manner as in Example X1, except that foamable oil-in-water emulsified oil composition A2 was used, and evaluations were carried out on shape retention, syneresis resistance, shelf life, melt-in-the-mouth, and milk flavor. The results are summarized in Table 1.

[0072] (Example A3) A foamable oil-in-water emulsified oil composition A3 was obtained in the same manner as in Example A1, except that the amount of palm kernel stearin was changed to 18.0 parts by weight according to Table 1 and 12.0 parts by weight of palm kernel oil was used.

[0073] (Example X3) According to Table 1, a whipped compound cream was obtained in the same manner as in Example X1, except that foamable oil-in-water emulsified oil composition A3 was used, and evaluations of shape retention, syneresis resistance, shelf life, melt-in-the-mouth ...

[0074] (Comparative Example B1) A foamable oil-in-water emulsified oil composition B1 was obtained in the same manner as in Example A1, except that the amount of palm kernel stearin was changed to 16.0 parts by weight according to Table 1 and 14.0 parts by weight of palm kernel oil was used.

[0075] (Comparative Example Y1) Whipped compound creams were obtained in the same manner as in Example X1, except that foamable oil-in-water emulsified oil composition B1 was used in accordance with Table 1. Shape retention, syneresis resistance, shelf life, melt-in-the-mouth ...

[0076] As is clear from Table 1, the whipped compound creams (Examples X1 to X3) obtained using foamable oil-in-water emulsified oil compositions (Examples A1 to A3) in which the content of fat A in the total fat ranged from 50 to 100 wt% showed good results in all evaluation categories, including shape retention, syneresis resistance, shelf life, melt-in-the-mouth feel, and milk flavor. In particular, the whipped cream (Example X1) obtained using the foamable oil-in-water emulsified oil composition (Example A1) in which the content of fat A in the total fat ranged from 80 to 100 wt% showed a very good overall rating of A. On the other hand, the whipped compound cream (Comparative Example Y1) obtained using a foamable oil-in-water emulsified oil composition (Comparative Example B1) in which the content of oil A in the total oil content of the foamable oil-in-water emulsified oil composition was as low as 46.1% by weight had insufficient shape retention and syneresis resistance, and was of a quality level that was difficult to achieve for distribution at room temperature, and the overall rating was D.

[0077] (Example A4) According to Table 2, a foamable oil-in-water emulsified oil composition A4 was obtained in the same manner as in Example A1, except that extremely hardened palm kernel oil was used instead of palm kernel stearin.

[0078] (Example X4) According to Table 2, a whipped compound cream was obtained in the same manner as in Example X1, except that foamable oil-in-water emulsified oil composition A4 was used, and evaluations of shape retention, syneresis resistance, shelf life, melt-in-the-mouth ...

[0079] [Table 2]

[0080] (Comparative example B2) According to Table 2, a foamable oil-in-water emulsified oil composition B2 was obtained in the same manner as in Example A1, except that palm kernel oil was used instead of palm kernel stearin.

[0081] (Comparative Example Y2) According to Table 2, a whipped compound cream was obtained in the same manner as in Example X1, except that foamable oil-in-water emulsified oil composition B2 was used, and evaluations of shape retention, syneresis resistance, shelf life, melt-in-the-mouth ...

[0082] As is clear from Table 2, the whipped compound creams (Examples X1 and X4) obtained using foamable oil-in-water emulsified fat compositions (Examples A1 and A4) in which the slip melting point of the fat A in the foamable oil-in-water emulsified fat composition was in the range of 30 to 42°C all achieved good results in all evaluation items including shape retention, syneresis resistance, shelf life, melt-in-the-mouth, and milk flavor. In particular, the whipped cream (Example X1) obtained using the foamable oil-in-water emulsified fat composition (Example A1) in which the slip melting point of the fat A was in the range of 30 to 35°C achieved an overall rating of A, which was very good. On the other hand, a whipped compound cream (Comparative Example Y2) obtained using a foamable oil-in-water emulsified oil composition (Comparative Example B2) in which an oil with a low slip melting point of 27.4°C was blended instead of oil A had insufficient shape retention and syneresis resistance, and was of a quality level that was difficult to meet for distribution at room temperature, and the overall rating was E.

[0083] (Example A5) A foamable oil-in-water emulsified oil composition A5 was obtained in the same manner as in Example A1, except that the content of emulsifier X was changed to 0.25 parts by weight and the water content was changed to 27.4 parts by weight according to Table 3.

[0084] (Example X5) According to Table 3, a whipped compound cream was obtained in the same manner as in Example X1, except that foamable oil-in-water emulsified oil composition A5 was used, and evaluations of shape retention, syneresis resistance, shelf life, melt-in-the-mouth ...

[0085] [Table 3]

[0086] (Example A6) A foamable oil-in-water emulsified oil composition A6 was obtained in the same manner as in Example A1, except that the content of emulsifier X was changed to 0.03 parts by weight and the water content was changed to 27.7 parts by weight according to Table 3.

[0087] (Example X6) According to Table 3, a whipped compound cream was obtained in the same manner as in Example X1, except that foamable oil-in-water emulsified oil composition A6 was used, and evaluations of shape retention, syneresis resistance, shelf life, melt-in-the-mouth ...

[0088] (Comparative Example B3) According to Table 3, a foamable oil-in-water emulsified oil composition B3 was obtained in the same manner as in Example A1, except that the content of emulsifier X was changed to 0.5 parts by weight and the water content was changed to 27.2 parts by weight.

[0089] (Comparative example Y3) According to Table 3, a whipped compound cream was obtained in the same manner as in Example X1, except that foamable oil-in-water emulsified oil composition B3 was used, and evaluations of shape retention, syneresis resistance, shelf life, melt-in-the-mouth ...

[0090] (Comparative example B4) According to Table 3, a foamable oil-in-water emulsified oil composition B4 was obtained in the same manner as in Example A1, except that the content of emulsifier X was changed to 0.01 parts by weight and the water content was changed to 27.7 parts by weight.

[0091] (Comparative Example Y4) According to Table 3, a whipped compound cream was obtained in the same manner as in Example X1, except that foamable oil-in-water emulsified oil composition B4 was used, and evaluations of shape retention, syneresis resistance, shelf life, melt-in-the-mouth ...

[0092] As is clear from Table 3, the whipped compound creams (Examples X1, X5, X6) obtained using foamable oil-in-water emulsified oil compositions (Examples A1, A5, A6) containing emulsifier X in the range of 0.02 to 0.45% by weight all achieved good results in all evaluation items, including shape retention, syneresis resistance, shelf life, melt-in-the-mouth texture, and milk flavor. In particular, the whipped cream (Example X1) obtained using the foamable oil-in-water emulsified oil composition (Example A1) containing emulsifier X in the range of 0.08 to 0.2% by weight achieved an overall rating of A, which was very good. On the other hand, the whipped compound cream (Comparative Example Y3) obtained using the foamable oil-in-water emulsified fat composition having a high content of emulsifier X (Comparative Example B3) at 0.50% by weight had a lower milk flavor than the whipped compound cream obtained in Example X1, had a strange taste, and was of a quality level that was difficult to achieve for distribution at room temperature, and was given an overall rating of D. Furthermore, the whipped compound cream (Comparative Example Y4) obtained using the foamable oil-in-water emulsified fat composition having a low content of emulsifier X (Comparative Example B4) at 0.01% by weight had insufficient shape retention and syneresis resistance, and was of a quality level that was difficult to achieve for distribution at room temperature, and was given an overall rating of D.

[0093] (Example X7) According to Table 4, the whipped compound cream was obtained in the same manner as in Example X1, except that the amount of fresh cream was changed to 18 parts by weight and the amount of maltose was changed to 23 parts by weight. The whipped compound cream was evaluated for shape retention, syneresis resistance, shelf life, melt-in-the-mouth, and milk flavor, and the results are summarized in Table 4.

[0094] [Table 4]

[0095] (Example X8) According to Table 4, the amount of fresh cream was changed to 18 parts by weight, and the amount of maltose was changed to 24 parts by weight. The same procedure as in Example X2 was performed to obtain a whipped compound cream. The shape retention, syneresis resistance, shelf life, melt-in-the-mouth, and milk flavor were evaluated, and the results are summarized in Table 4.

[0096] (Example X9) According to Table 4, the whipped compound cream was obtained in the same manner as in Example X2, except that the amount of fresh cream was changed to 4.5 parts by weight and the amount of maltose was changed to 18 parts by weight. The shape retention, syneresis resistance, shelf life, melt-in-the-mouth, and milk flavor were evaluated, and the results are summarized in Table 4.

[0097] As is clear from Table 4, the whipped creams (Examples X1, X2, X7 to X9) obtained by whipping the foamable compound creams in which the content of foamable oil-in-water emulsified fat composition in the entire foamable compound cream was 70% by weight or more and the content of milk fat in the entire fats and oils contained in the foamable compound cream was in the range of 5 to 35% by weight all achieved good results in all evaluation items of shape retention, syneresis resistance, shelf life, melt-in-the-mouth, and milk flavor. In particular, the whipped creams (Examples X1 and X8) obtained by whipping the foamable compound creams in which the content of milk fat in the entire fats and oils contained in the foamable compound cream was in the range of 15 to 28% by weight were given an overall rating of A, which was very good.

Claims

1. A foaming compound cream containing 70% by weight or more of a foaming oil-in-water emulsified oil composition in its entirety, The content of milk fat in the total fats and oils contained in the foaming compound cream is 5 to 35% by weight, A foaming compound cream having a water activity (Aw) of 0.9 to 0.94, The foamable oil-in-water emulsified oil composition is The foamable oil-in-water emulsified oil composition as a whole has an oil content of 20 to 45% by weight, a water content of 20 to 50% by weight, and a thickener content of 0% by weight or more but less than 0.02% by weight, The content of trans fatty acids in the total constituent fatty acids of the oil or fat is 0% by weight or more and less than 3% by weight, the foamable oil-in-water emulsified oil and fat composition as a whole has a sugar content (in terms of solid content) of 10 to 45% by weight, a total content of the oil and fat and the sugar content (in terms of solid content) of 45 to 75% by weight, a milk protein content (in terms of solid content) of 0.05 to 4% by weight, a fresh cream content of 0 to 20% by weight, an emulsifier X content of 0.02 to 0.45% by weight, and an emulsifier Y content of 0.03 to 0.3% by weight; The content of fat / oil A in the total fat / oil is 50 to 100% by weight. A foaming compound cream used to make whipped compound cream for distribution at room temperature. Fats and oils A: Of all the constituent fatty acids, C １２ Vegetable oils and fats containing 40% by weight or more of the following saturated fatty acids, a trans fatty acid content of 0% by weight or more and less than 3% by weight, and a melting point of 30 to 42°C. Emulsifier X: C in the total constituent fatty acids １０ ~C １４ and / or a polyglycerol fatty acid ester containing 60% by weight or more of saturated fatty acids of the formula (I) and having an HLB of 12 to 18 and a degree of polymerization of 8 to 12, ... １０ ~C １４ A sucrose fatty acid ester containing 60% by weight or more of saturated fatty acids and having an HLB of 12 to 18. Emulsifier Y: C in the total constituent fatty acids １６ ~C ２２ and a polyglycerol fatty acid ester and / or a sucrose fatty acid ester, which contain 70 to 100% by weight of saturated fatty acids of the above formula and have an HLB of 5 to 12.

2. 2. The foaming compound cream according to claim 1, wherein the content of phosphate in the entire foaming compound cream is 0% by weight or more and less than 0.5% by weight.

3. 3. A whipped compound cream for distribution at room temperature, obtained by whipping the foamable compound cream according to claim 1 or 2.

4. A food product comprising the whipped compound cream for distribution at room temperature according to claim 3.

5. a mixture is prepared in which, in the entire mixture, the fat / oil content is 20 to 45% by weight, the water content is 20 to 50% by weight, the thickener content is 0 to less than 0.02% by weight, the trans fatty acid content of the total constituent fatty acids of the fat / oil is 0 to less than 3% by weight, the sugar content (solid content equivalent) is 10 to 45% by weight, the sum of the fat / oil content and the sugar content (solid content equivalent) is 45 to 75% by weight, the milk protein content (solid content equivalent) is 0.05 to 4% by weight, the cream content is 0 to 20% by weight, the emulsifier X content is 0.02 to 0.45% by weight, the emulsifier Y content is 0.03 to 0.3% by weight, and the fat / oil content is 50 to 100% by weight; the mixture is subjected to pre-emulsification, homogenization, sterilization, and pre-cooling, and then homogenized under pressurized conditions of 6 to 18 MPa in the first stage and 2 to 6 MPa in the second stage, followed by cooling to obtain a foamable oil-in-water emulsified oil and fat composition; After obtaining the foamable oil-in-water emulsified fat composition, mixing 70% by weight or more of the foamable oil-in-water emulsified oil and fat composition with fresh cream to obtain a foamable compound cream having a fresh cream content of 3 to 20% by weight based on the total weight of the foamable compound cream, a milk fat content of 5 to 35% by weight based on the total weight of the oils and fats contained in the foamable compound cream, and a water activity (Aw) of 0.9 to 0.94; The method for producing whipped compound cream for distribution at room temperature includes a step of whipping the foamable compound cream. Oil A: Vegetable oil containing 40% by weight or more of saturated fatty acids of C 12 or less in total constituent fatty acids, with a trans fatty acid content of 0% by weight or more but less than 3% by weight, and having an upward melting point of 30 to 42°C. Emulsifier X: a polyglycerol fatty acid ester containing 60% by weight or more of C10-C14 saturated fatty acids in the total constituent fatty acids, having an HLB of 12-18, and having a degree of polymerization of 8-12, and / or a sucrose fatty acid ester containing 60% by weight or more of C10-C14 saturated fatty acids in the total constituent fatty acids, and having an HLB of 12-18. Emulsifier Y: a polyglycerin fatty acid ester and / or a sucrose fatty acid ester containing 70 to 100% by weight of saturated C 16 to C 22 fatty acids in the total fatty acids constituting the polyglycerin fatty acid ester and having an HLB of 5 to 12.

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