PROBLEM TO BE SOLVED: To provide a method for producing a foaming oil-in-water emulsified oil and fat composition for whipped cream extremely excellent in melting in the mouth when eaten, like cotton candy, while retaining conventional whipped properties (overrun and shape retention).SOLUTION: The foaming oil-in-water emulsified oil and fat composition for chilled distribution whipped cream, including 20-40 wt.% oil and fat in the total foaming oil-in-water emulsified oil and fat composition includes in the total oil and fat of an oil phase part, 10-40 wt.% of lauric oil and fat having a rising melting point exceeding 30°C and &le0.5% SFC at 35°C, and 90-60 wt.% of oil and fat having a rising melting point of &le30°C includes the sterilization process, the homogenizing process, and finally the cooling process, and thereby, the foaming oil-in-water emulsified oil and fat composition for chilled distribution whipped cream is produced according to the method for producing the foaming oil-in-water emulsified oil and fat composition having 0-5°C final cooling temperature.COPYRIGHT: (C)2012,JPO&INPIT【課題】 従来のホイップ性(オーバーラン、保型性)を維持しながら、食した際に綿飴の如く極めて口溶けが良好であるホイップドクリーム用の起泡性水中油型乳化油脂組成物の製造方法を提供すること。【解決手段】 起泡性水中油型乳化油脂組成物全体中の油脂含量が20~40重量%であり、油相部の油脂全体中においては、上昇融点が30℃を越え且つ35℃のSFCが0.5%以下であるラウリン系油脂を10~40重量%、上昇融点が30℃以下の油脂を90~60重量%含有するチルド流通ホイップドクリーム用起泡性水中油型乳化油脂組成物を製造する方法であって、殺菌工程、均質化工程、冷却工程を含み、最後に冷却工程があり、最終冷却温度が0~5℃である起泡性水中油型乳化油脂組成物の製造方法に従って、チルド流通ホイップドクリーム用起泡性水中油型乳化油脂組成物を作製すること。【選択図】なし
