PROBLEM TO BE SOLVED: To provide a method for producing cream not only given with fresh flavor with less cooked odor by deoxidizing treatment but also having milk feeling which conventional cream subjected to deoxidizing treatment cannot have and strong body as cream and improved in emulsification stability compared to conventional cream subjected to deoxidizing treatment, and to provide an oil fat food and an oil and fat-containing food produced using the cream, reduced in unpleasant odor derived from a raw material and having excellent flavor.SOLUTION: The new and useful cream having fresh flavor, strong milk feeling and excellent emulsification stability is obtained by condensing raw milk as the raw material of the cream to &ge1.2 times with an RO membrane, and performing at least one deoxidizing treatment selected from a nitrogen substituting method and a membrane separation method until before heat-sterilizing cream. In the case of performing the nitrogen substituting method, treatment is performed before a cream separation process.COPYRIGHT: (C)2006,JPO&NCIPI【課題】脱酸素処理によってクリームに加熱臭の少ないすっきりとした風味が付与されるだけでなく、従来の脱酸素処理クリームが具備し得なかったミルク感やクリームとしてのコクが強く、かつ従来の脱酸素処理クリームに比べて乳化安定性が向上したクリームの製造法とそのクリームを用いて製造した原料素材に由来する不快臭が軽減された良好な風味を持つ油脂食品、油脂含有食品を提供することを課題とする。【解決手段】クリームの原料となる生乳をRO膜等で1.2倍以上に濃縮しておき、かつクリームに加熱殺菌を行う前までに窒素置換方法、膜分離方法の少なくとも一つの脱酸素処理を行うことによって成され、窒素置換方法の場合は該処理をクリーム分離工程前に行うことで、すっきりとした風味を持ち、かつミルク感が強く、さらに乳化安定性も良好な新規で有用なクリームを得ることができる。【選択図】なし
