PROBLEM TO BE SOLVED: To provide smooth low-fat whipped cream favorably meltable in the mouth, having excellent shape retention and causing less syneresis.SOLUTION: The low-fat whipped cream is whipped cream produced by: heating/melting low-strength agar having a jelly strength of not more than 250 g/cm2 at the agar concentration of 1.5 wt.% followed by cooling the agar to be gelatinized thereafter applying shear to the gelatinized agar to be formed into agar paste adding the agar paste to fresh cream having a fat content of 18-50 wt.% and subjecting the mixture to pneumatization. The low-fat whipped cream has a gelling strength of the agar paste of 3-100 g/cm2, tan&delta(loss viscoelasticity G"/stored viscoelasticity G) in a stable area (distortion of not more than 1%) in the test of dynamic viscoelasticity/distortion dependency is (5×10-1) to (1×10-2) under the condition where the temperature is 10°C, the frequency is 1 Hz, and the gap is 2.3-2.7 mm.COPYRIGHT: (C)2012,JPO&INPIT【課題】口溶けが良くなめらかで、保型性が高く、かつ離水の少ない低脂肪ホイップクリーム及びその製造方法を提供することを目的とする。【解決手段】1.5重量%寒天濃度でゼリー強度が250g/cm2以下の低強度寒天を加熱溶解後、冷却してゲル化させた後、シェアをかけ寒天ペーストとし、前記寒天ペーストを脂肪含量18~50重量%の生クリームに加えて含気加工したホイップクリームであって、前記寒天ペーストのゲル強度が3~100g/cm2、及び動的粘弾性歪依存性試験での安定領域(歪1%以下)においてtanδ(損失粘弾性G″/貯蔵粘弾性G′)が温度10℃,周波数1Hz,ギャップ2.3~2.7mmの条件で5×10-1~1×10-2であることを特徴とする低脂肪ホイップクリームである。【選択図】なし
