PROBLEM TO BE SOLVED: To provide an acid-resistant cream having, even in a case where it has been stored over an extended period in a state of being contacted with an acidic food such as fruit jelly, mango pudding, etc., a smooth texture without entailing the coagulation and solidification of the cream, to provide a multilayer food where at least one layer thereof consists of a cream layer and where at least another layer thereof consists of an acidic food layer having a pH of 5 or below, and to provide a multilayer food capable of significantly inhibiting a liquid splash or sealing defect occurring on an occasion for manufacturing the multilayer food and of inhibiting the mobilization of a cream layer occurring due to vibrations at the time of transportation, dripping fall, etc. of the cream layer at the time of eating, etc.SOLUTION: The following (A) through (C) are included within a cream: (A) a sucrose fatty acid ester having an HLB value of 14 or above (B) galactomannan and/or agar and (C) enzymolyzed lecithin and/or polyglycerin fatty acid ester.COPYRIGHT: (C)2014,JPO&INPIT【課題】フルーツゼリー、マンゴープリン等の酸性食品と接触した状態で長期保存した場合であっても、クリームが凝集、固化することなく滑らかな食感を有する耐酸性クリームを提供する。また、本発明では少なくとも一層がクリーム層であり、少なくとも一層がpH5以下の酸性食品の層である多層食品を提供することを目的とし、多層食品を製造する際に生じる液跳ねやシール不良が有意に抑制され、輸送時の振動で生じるクリーム層の移動、喫食時のクリーム層の垂れ落ち等が抑制された多層食品を提供する。【解決手段】クリームに下記(A)~(C)を含有する;(A)HLB値14以上のショ糖脂肪酸エステル、(B)ガラクトマンナン及び/又は寒天、並びに(C)酵素分解レシチン及び/又はポリグリセリン脂肪酸エステル。【選択図】なし
