PROBLEM TO BE SOLVED: To provide a whipped product made from bean jam, having an unconventional overrun, extremely light texture readily meltable in the mouth, western-style flavor without use of milk raw material, and low calorie, which can be easily produced by whipping a manufacturing method thereof and a whipped product having good shape retention (long-term storage).SOLUTION: A mixture for whipped product including a milk solid content in terms of anhydride of only 0.1 wt.% or less, a bean jam derived from beans and/or potatoes in an amount of 3 to 30 wt.% (in terms of solid content), and glycerin fatty acid ester in an amount of 0.4 to 1.9 wt.% heated at a temperature equal to or higher than the melting point under presence of water, with a water content of 20 to 75 wt.% relative to the whole mixture for whipped product is whipped under a pressure of 0 to 0.8 MPa with an open type mixer or a continuous mixer so as to make a whipped product having an overrun of 100 to 400%.COPYRIGHT: (C)2015,JPO&INPIT【課題】 餡を原料とし、従来にないオーバーランで、極めて食感が軽く良好な口溶けで、乳原料を用いなくても洋風の風味を感じ、カロリーも低く、簡単に起泡して得られる起泡物およびその製法を提供すること。さらには、保形性(長期保存性)の良好な起泡物を提供すること。【解決手段】 起泡物用混合物全体中、乳固形分は無水物換算で0.1重量%以下しか含まず、豆類及び/又は芋類由来の餡を3~30重量%(固形分換算)、水の存在下融点以上の温度で加熱してなるグリセリン脂肪酸エステルを0.4~1.9重量%含有し、さらに水分量が20~75重量%である起泡物用混合物を、0~0.8MPaの圧力条件で、オープン式ミキサー又は連続式ミキサーを用いて起泡して、オーバーランが100~400%である起泡物を作製すること。【選択図】なし
