PROBLEM TO BE SOLVED: To provide a whipped compound cream having heat-resistant shape retention, water separation resistance, a rich taste of thick milk, and a refreshing taste.SOLUTION: An oil-in-water type emulsified fat composition containing substantially no molten salt, includes vegetable fat as main material in the oil phase, less than 0.13 wt.% of a synthesized emulsifier and 10 to 70 wt.% of at least one selected from the group consisting of raw milk, milk, and defatted milk, with a fat content of 20 to 40 wt.%, a no fat milk solid content of 5 to 25 wt.%, a lecithin content of 0.12 to 0.30 wt.% in the case of a total of the fat content and the no fat milk solid content of 35 to 50 wt.%, and a total of the fat content and the no fat milk solid content of 25 to 35 wt.%. A foamable oil-in-water type emulsified fat composition includes milk fat as main material in the oil phase. A whipped compound cream is made by whipping a foamable compound cream including a mixture of the oil-in-water type emulsified fat composition and the foamable oil-in-water type emulsified fat composition, with a ratio of the oil-in-water type emulsified fat composition to the foamable oil-in-water type emulsified fat composition of 10/90 to 90/10, with a total amount of fat of 30 to 46 wt.%.COPYRIGHT: (C)2016,JPO&INPIT【課題】耐熱保型性、耐離水性、濃厚な乳のコク味及びフレッシュ感を有するホイップドクリームの提供。【解決手段】溶融塩は実質的に含まず、植物脂を油相中の油脂の主原料とし、合成乳化剤を0.13重量%未満、生乳、牛乳、脱脂乳、からなる群より選ばれる少なくとも1種を10~70重量%含有し、油脂含量が20~40重量%、無脂乳固形分含量が5~25重量%、レシチン含量は、油脂含量と無脂乳固形分含量の合計が35~50重量%の場合は0.12~0.30重量%、油脂含量と無脂乳固形分含量の合計が25~35重量%の水中油型乳化油脂組成物と、乳脂を油相の主原料とする起泡性水中油型乳化油脂組成物との混合物からなり、水中油型乳化油脂組成物/起泡性水中油型乳化油脂組成物が10/90~90/10、油脂総量が30~46重量%である起泡性コンパウンドクリームホイップしてなるホイップドコンパウンドクリーム。【選択図】図1
