JP2012120527A - Jam like food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a jam like food in which even blending an amount thereof which is sufficient for giving favorable flavor of fruit or vegetable to a cream for whipping, or a whipped cream, and which does not reduce artificial flower property of the whipped cream.SOLUTION: The jam like food which contains pectin, can be blended with a cream to be whipped, and has a pH of 2.5-5.5, includes a sequestering agent, and specific thickening polysaccharides by a prescribed amount range. When the sequestering agent is one kind chosen from phytic acid, ethylenediaminetetraacetic acid or its salt, and a phosphate, the jam like food includes 0.005-4 mass% of phytic acid, 0.005-4 mass% of ethylenediaminetetraacetic acid or its salt, or 0.01-4 mass% of a phosphate, and when the sequestering agent is two or more kinds chosen from phytic acid, ethylenediaminetetraacetic acid or its salt, and a phosphate, 0.005-4 mass% of these two or more kinds of the sequestering agents is included in total.

Description

  The present invention relates to a jam-like food that can be mixed with a whipping cream and whipped.

  As a method of imparting the flavor and color of fruits and vegetables to whipped cream, jam-like foods prepared from fruits and vegetables using the ability to thicken or thicken pectin are used as whipped cream. Addition and whipping, or mixing with already whipped cream has been performed (Patent Document 1).

JP 2005-6621 A

  By the way, the jam-like food is usually adjusted to pH 3.0 to 3.8 in order to impart a refreshing taste to its taste and enhance its storage stability.

  However, such a pH range is a pH range that causes milk proteins to aggregate, so that jam-like foods can be added to the whipped cream or whipped cream in an amount that can provide sufficient fruit and vegetable flavor and color. When mixed with whipped cream, milk protein in the whipped cream or whipped cream is agglomerated, resulting in a problem that the artificial nature of the whipped cream is lowered.

  In order to prevent a decrease in the artificial flowering property, the amount of the jam-like food mixed with the whipping cream or whipped cream is adjusted so that the intended flavor and color of the fruit can be obtained (usually 0. 3) to 2.0 parts by mass (0.15 parts by mass or less with respect to 1 part by mass of whipping cream), and artificial flavors or synthetic pigments should be used in combination to compensate for this. However, it is not possible to obtain a whipped cream having the original flavor and color of fruits and vegetables.

  The object of the present invention is to solve the above-described conventional problems, and a whipped cream or cream for whipping is blended with a jam-like food in an amount sufficient to impart the flavor and color tone of fruits and vegetables. In some cases, it is to provide a jam-like food that does not reduce the artificial nature of the whipped cream.

  The present inventors have added one or more kinds of jam-like foods containing pectin selected from phytic acid, ethylenediaminetetraacetic acid (hereinafter sometimes abbreviated as EDTA) or salts thereof, and phosphates. The above-mentioned object can be achieved by blending a sequestering agent and at least one thickening polysaccharide selected from xanthan gum, locust bean gum, tamarind gum, carrageenan and microfibrous cellulose in a specific amount range. The headline and the present invention were completed.

That is, the present invention relates to a jam-like food having a pH of 2.5 to 5.5, which contains pectin and can be whipped in a cream, and contains a metal sequestering agent and a thickening polysaccharide. ,
When the sequestering agent is a kind selected from phytic acid, EDTA or a salt thereof, and phosphate, the jam-like food has 0.005 to 4% by mass of phytic acid, 0.005 to 4% by mass. EDTA or a salt thereof, or 0.01 to 4% by mass phosphate,
When the sequestering agent is two or more selected from phytic acid, EDTA or a salt thereof, and phosphate, the jam-like food has a total of 0.005 to 4 mass of these two or more sequestering agents. As a thickening polysaccharide, the jam-like food contains 0.01 to 0.2% by weight of xanthan gum, 0.01 to 1% by weight of locust bean gum, 0.01 to 1% by weight. And a jam-like food containing at least one selected from 0.005 to 0.08% by mass of carrageenan and 0.15 to 1.2% by mass of microfibrous cellulose.

  Moreover, this invention provides the whipped cream containing 5-80 mass% of above-mentioned jam-like foodstuffs. Furthermore, the present invention is a method for producing this whipped cream, wherein the cream before whipping and the above jam-like food are mixed, and then the mixture is whipped or the cream is whipped, A production method is provided in which the above-mentioned jam-like food is mixed with cream.

  The jam-like food of the present invention containing pectin has a pH of 2.5 to 5.5, and contains a specific sequestering agent and a thickening polysaccharide in a specific content range. Therefore, when the jam-like food of the present invention and the whipped cream are mixed and whipped, or when the jam-like food is mixed with the whipped cream that has already been whipped, the fruit or vegetable inherently good against the whipped cream Even if it mix | blends the quantity (for example, 0.3-2.0 mass times of the cream for whipping) sufficient to provide a flavor and a color tone, it can prevent falling the artificial nature of a whipped cream.

  In addition, when the jam-like food of the present invention is mixed with whipping cream and whipped, as shown in FIG. 4, the overrun curve (curve A in FIG. 4) showing the transition of air content during whipping is whipped. The end point of the whip operation is gentle because the end point of the whip operation is substantially parallel to the time axis. Therefore, compared with the case where it whipped only with the conventional whipping cream which shows the overrun curve like the curve B of FIG. 4, the manufacturing management conditions of whipped cream are eased.

  Moreover, the whipped cream containing the jam-like food of the present invention does not easily release water even if it is thawed after freezing, and does not easily cause a decrease in the artificial nature, and exhibits good freezing resistance.

It is a photograph which shows the state of the evaluation rank 5 of the artificial property of whipped cream. It is a photograph which shows the state of the evaluation rank 3 of the artificial property of whipped cream. It is a photograph which shows the state of the evaluation rank 1 of the artificial property of whipped cream. It is an overrun curve figure of whipped cream.

  Hereinafter, the jam-like food of the present invention will be described in detail.

  The jam-like food of the present invention containing pectin contains a specific sequestering agent and a thickening polysaccharide in a specific content range, and exhibits a pH of 2.5 to 5.5. Here, the jam-like food is a heat treatment of jam raw materials such as fruit and vegetable fruits, pericarp, petals, rhizomes, and the like with sugars added as necessary, and the resulting processed product is gelled or pectined. A high-viscosity food, so-called fruit jam, vegetable jam, fruit sauce, vegetable sauce, or the like (see JAS standards, etc.). Here, as the form of the jam raw material, it can be used in the form as it is, in the form of being diced into chips or chips, in the form of paste or puree, or in the form of liquid juice from which a part has been removed.

  The pectin contained in the jam-like food of the present invention is a component that gels or thickens the jam-like food itself, and is also a component that enhances the stability of the whipped cream foam. As such pectin, either LM pectin having a methyl esterification degree of less than 50% or HM pectin having a methyl esterification degree of 50% or more can be used. And commercial products can be used.

  In the present invention, if the content of pectin in the jam-like food is too small, it tends to be difficult to ensure an appropriate viscosity for the jam-like food and the whipped cream, and if it is too much, the pectin and calcium in the cream will be lost. Since it tends to react excessively to produce agglomerates and reduce the artificial nature of the whipped cream, it is 0.1 to 6% by mass, preferably 0.2 to 4% by mass. The content of pectin includes the amount contained in fruits and vegetables used in preparing jam-like foods. Therefore, for example, when a necessary amount of pectin is contained in the raw fruit when preparing a jam-like food, it is not necessary to add pectin externally.

  The jam-like food of the present invention is adjusted to pH 2.5 to 5.5, preferably 2.8 to 4.2. This is because when the pH is less than 2.5, protein aggregation of the whipped cream becomes intense and the artificial property is lowered. In addition, if the pH exceeds 5.5, it may be difficult to achieve both storage at room temperature and deliciousness.

  The jam-like food of the present invention contains phytic acid, EDTA or a salt thereof (for example, EDTA mono- or dialkali metal salt, preferably EDTA disodium salt), and phosphate (for example, metaphosphoric acid or polyphosphoric acid) as a sequestering agent. Or an alkali metal salt, preferably sodium metaphosphate or sodium polyphosphate). Or 2 or more types selected from these are used together. A preferred sequestering agent is phytic acid, or EDTA or a salt thereof (particularly EDTA disodium salt). These have a function of capturing metal ions such as calcium ions. Therefore, by using these sequestering agents, the reaction between pectin and calcium ions in the cream can be moderated to enable uniform and smooth whipping, and as a result, the artificial property of whipped cream can be improved. . In addition, as a cation part in a phosphate, a sodium ion can be mentioned preferably.

  The content of such a sequestering agent in a jam-like food varies depending on the type of sequestering agent, but if it is too small, the sequestering effect cannot be obtained, and if it is too large, artificial flowering is caused by the effect of excessive sequestering. Tend to decrease.

  Specifically, when phytic acid is used as the metal sequestering agent, the content of phytic acid in the jam-like food is 0.005 to 4 mass%, preferably 0.005 to 3 mass%, more preferably 0. 0.005 to 2% by mass. When EDTA or a salt thereof is used as a metal sequestering agent, the content of EDTA or a salt thereof in a jam-like food is 0.005 to 4% by mass, preferably 0.005 to 3% by mass, more preferably 0.00. 005 to 2% by mass. When phosphate is used as the metal sequestering agent, the content of phosphate in the jam-like food is 0.01 to 4% by mass, preferably 0.025 to 3% by mass, more preferably 0.05 to 2% by mass.

  On the other hand, when two or more kinds selected from phytic acid, EDTA or a salt thereof, and phosphate are used in combination as the sequestering agent, the content of these two or more sequestering agents in the jam-like food is the total 0.005 to 4% by mass, preferably 0.005 to 3% by mass, and more preferably 0.005 to 2% by mass. In addition, when using 2 or more types of sequestering agents in combination, the total content in the jam-like food may be 0.005 to 4% by mass. There is no particular limitation on the content of each. Therefore, when two kinds of sequestering agents are used in combination, for example, even if one is a trace amount (for example, 0.0001% by mass) and the other is a remaining amount (for example, 0.0049 to 3.9999% by mass). Well, both may be the same amount.

  In addition to pectin, the jam-like food of the present invention is a thickening polysaccharide, xanthan gum, locust bean gum, tamarind gum having the property of increasing viscosity by dissolving in water, gel having thixotropic properties by dissolving in water Can be used, or at least one selected from microfibrous cellulose that does not dissolve in water but has excellent water retention and functions as a dispersion stabilizer for aqueous dispersions. Xanthan gum, locust bean gum, tamarind gum or carrageenan is preferred, and particularly preferred thickening polysaccharides are xanthan gum, locust bean gum, tamarind gum. A jam-like food containing such a thickening polysaccharide can impart a good artificial flowering property to a whipped cream containing the jam-like food.

  The carrageenan can be selected from kappa coloragen, iota carrageenan, and lambda carrageenan according to the desired properties of the jam-like food. In addition, as the microfibrous cellulose, highly purified pure plant fiber is used as a raw material, and a strong mechanical shearing force is applied by an ultra-high pressure homogenizer treatment, and the microfibril is preferably made to a fiber diameter of 0.01 to 0.1 μm. Can be used.

  Jam-like of at least one thickening polysaccharide selected from xanthan gum, locust bean gum, tamarind gum, carrageenan or microfibrous cellulose (in this specification, thickening polysaccharide does not contain pectin) The blending amount in food varies depending on the type of thickening polysaccharide, but if it is too small, the stability of foam of whipped cream tends to be lowered and the artificial flowering property tends not to be improved. It becomes difficult to mix evenly into the cream, and as a result, the artificial nature of the whipped cream tends to decrease.

  Specifically, when xanthan gum is used as the thickening polysaccharide, the content of xanthan gum in the jam-like food is 0.01 to 0.2% by mass, preferably 0.02 to 0.15% by mass, more preferably Is 0.08 to 0.12 mass%. When locust bean gum is used as the thickening polysaccharide, the content of locust bean gum in the jam-like food is 0.01 to 1% by mass, preferably 0.05 to 0.7% by mass, more preferably 0.00%. It is 1-0.5 mass%. When tamarind gum is used as the thickening polysaccharide, the content of the tamarind gum in the jam-like food is 0.01 to 1% by mass, preferably 0.05 to 0.7% by mass, more preferably 0.1. It is -0.5 mass%. When carrageenan is used as the thickening polysaccharide, the content of carrageenan in the jam-like food is 0.005 to 0.08 mass%, preferably 0.01 to 0.08 mass%, more preferably 0.015. It is -0.05 mass%. When microfibrous cellulose is used as the thickening polysaccharide, the content of the microfibrous cellulose in the jam-like food is 0.15 to 1.2% by mass, preferably 0.2 to 1.0% by mass, More preferably, it is 0.25-1.0 mass%.

  The jam-like food of the present invention contains fruits, vegetable fruits, peels, petals, stems, rhizomes, roots, etc., which are generally used as raw materials for jams and fruit sauces, but as such fruits and vegetables There is no particular restriction, and banana, strawberry, apple, peach, grape, kiwi, blueberry, raspberry, orange, pineapple, mango, melon, passion fruit, carrot, aloe, pumpkin, tomato and the like can be used.

  The content of these fruits and vegetables in the jam-like food can be appropriately determined according to the kind of the fruits and vegetables, the target sugar content of the jam-like food, the heating concentration level, and the like. Usually, the content of fruit (or vegetable) in 100 parts by mass of jam-like food is 10 to 400 parts by mass in terms of raw fruit (or raw vegetable).

  The jam-like food of the present invention contains sugars such as sugar, starch syrup and liquid glucose in order to impart a preferable sweetness to the whipped cream. Since sugar for imparting sweetness can be added to the whipping cream side when foaming, the sugar content in the jam-like food should be adjusted within a wide range of 5 to 80% by mass. Can do. When used for diet applications, non-caloric or low-calorie sweeteners can be blended in place of sugar or part of the sugar. Examples of such non-caloric or low-calorie sweeteners include aspartame (trademark), erythritol, trehalose, reduced starch syrup, and sucralose.

  The jam-like food of the present invention can contain known food additives such as a fragrance, a colorant, and a pH adjuster, if necessary. In addition, acetic acid can also be used as a pH adjuster.

  The jam-like food of the present invention can be produced by uniformly mixing the above-described components according to a conventional method. In this case, you may heat as needed.

  The jam-like food of the present invention can be preferably applied when imparting a fruit and vegetable flavor and color tone preferable to whipped cream. The whipped cream having such a flavor and color tone is preferably 0.3 to 2.0 parts by mass, more preferably 0.4 to 1 part per 1 part by mass of the whipped cream. .5 parts by mass.

  The whipping cream that can be used in the present invention is a cream containing 10 to 60 parts by mass of lipid and 0.1 to 15 parts by mass of protein, and is subjected to whipping (foaming) to form an oil droplet network. Is a cream that forms And according to the structure of the fats and oils, it can be divided into fresh cream, compound cream, and non-daily cream. A fresh cream is a cream in which all of the fat is milk fat, a compound cream is a cream that contains both milk fat and vegetable fat, and a non-daily cream is a cream in which all of the fat is vegetable fat. Among these, a compound cream or a non-daily cream can be preferably used, and a compound cream can be particularly preferably used.

  Such a whipped cream can be manufactured by mixing the whipped cream and the jam-like food of the present invention and then whipping in accordance with a conventional method. Moreover, after whipping the cream for whipping, it can also manufacture by mixing the jam-like foodstuff of this invention by a conventional method.

  Hereinafter, the jam-like food of the present invention will be specifically described in Examples.

Examples 1-47, Comparative Examples 1-12
A strawberry fruit is prepared in a puree with a mixer, and a thickening mixture selected from xanthan gum, locust bean gum, tamarind gum, carrageenan and microfibrous cellulose is added to a mixture of 45 parts by mass of strawberry puree and 59 parts by mass of sugar. Saccharides were added in the blending amounts (mass%) shown in Table 1 and mixed while heating to 40 ° C. The mixture was degassed and concentrated by heating until the sugar content reached 65 degrees. Next, the obtained concentrate was obtained from 0.6% by mass of pectin having a methyl esterification degree of 58, phytic acid, ethylenediaminetetraacetic acid disodium salt (EDTA-2Na), sodium metaphosphate and sodium tripolyphosphate. The sequestering agent selected is added in the blending amount (% by mass) shown in Table 1, and the amount of citric acid (acidulant) necessary for achieving the intended acidity and the amount necessary for achieving the intended pH. The mixture was mixed with sodium citrate (pH adjuster), uniformly mixed with a stirrer, and cooled to room temperature to obtain jam-like foods (strawberry sauce) of Examples and Comparative Examples. Further, the acidity (neutralization titration method) and pH of the obtained jam-like food (strawberry sauce) were measured, and the obtained results are shown in Table 1. Note that pectin, phytic acid, and EDTA-2Na were weighed and then dissolved in hot water or cold water.

  1 part by mass of the obtained jam-like food (strawberry sauce) and 1 part by mass of cream for whipping (compound cream, Fuji Oil Co., Ltd., topping 100) were mixed, and the volume of the mixture was measured (V1) . This mixture was whipped (stirring speed 4, stirring time 10 minutes) with a whisk (kitchen aid mixer KSM5, FMI Co., Ltd.) at 10 ° C. to obtain a strawberry-flavored whipped cream colored in pink, The volume was measured (V2). The resulting whipped cream was evaluated for artificial flowering properties as described below. The obtained results are shown in Table 1.

Reference examples 1 and 2
In Reference Example 1, a mixture of 45 parts by mass of strawberry fruit, 47 parts by mass of sugar, 1 part by mass of pectin having a methyl esterification degree of 31 and 0.2 part of citric acid was heated and concentrated until the sugar level became 50 degrees. About the obtained JAS special grade general commercial strawberry jam (without metal sequestering agent) equivalent product, and in Reference Example 2, strawberry fruit 45 parts by mass, sugar 59 parts by mass, methyl esterification degree 44 pectin 0 Artificial properties were tested and evaluated for commercially available strawberry sauce (without metal sequestering agent) equivalent products obtained by heating and concentrating 6 parts by mass of the mixture until the sugar content reached 62 degrees. The obtained results are shown in Table 1. In addition, it means that it is so favorable that the numerical value of a rank is large.

<Evaluation of artificial flower test>
The whipped cream obtained is put into a polyethylene squeeze bag, and the appearance immediately after squeezing about 2 g onto a glass slide from a stainless steel flower squeeze (decoration base: chrysanthemum, Kaiin Co., Ltd.) with 8 cuts. Was visually observed and evaluated in five stages according to the following criteria.

Rank Criteria 5: The shape of the squeezed whipped cream is equal to or more than the state of the photograph in FIG. 1. 4: The shape of the squeezed whipped cream is between ranks 5 and 3. 3: The shape of the squeezed whipped cream is 2 is equivalent to the state of the photograph in FIG. 2: The shape of the squeezed whipped cream is between ranks 3 and 1. 1: The shape of the squeezed whipped cream is equal to or less than the state of the photograph in FIG.

  In the case of the strawberry sauce of Examples 1 to 47, the evaluation result of the artificial flowering property of the commercially available strawberry jam and the strawberry sauce equivalent product of Reference Examples 1 and 2 is “2” or “3”, whereas the evaluation result is “ 4 "or" 5 ", indicating good results.

  On the other hand, in the case of the strawberry sauce of Comparative Example 1, although containing phytic acid as a metal sequestering agent, the content of xanthan gum is too small at 0.005% by mass, and therefore equivalent to the commercially available strawberry sauce equivalent of Reference Example 2. It was limited to the evaluation of artificial flowers.

  In the case of the strawberry sauces of Comparative Examples 2, 3, 11, and 12, although containing phytic acid as a metal sequestering agent, the content of carrageenan is 0.1% by mass (Comparative Example 2) or 0.15% by mass (Comparative Example) 3) Since the content of locust bean gum is 1.5% by mass (Comparative Example 11) and the content of tamarind gum is too much as 1.5% by mass (Comparative Example 12), the commercially available strawberry sauce of Reference Example 2 The artificial flower evaluation was equivalent to that of an equivalent product.

  In the case of the strawberry sauce of Comparative Example 4, although containing phytic acid as a metal sequestering agent, the content of microfibrous cellulose is too low at 0.1% by mass, and therefore equivalent to the commercially available strawberry sauce equivalent of Reference Example 2. The evaluation was not limited to the artificial flowering ability.

  In the case of the strawberry sauce of Comparative Example 5, although it contains phytic acid as a metal sequestering agent, it does not contain a predetermined thickening polysaccharide, so that it only has an artificial flowering property evaluation equivalent to the commercially available strawberry sauce equivalent of Reference Example 2. Met.

  In the case of the strawberry sauce of Comparative Example 6, although it contained xanthan gum, it did not contain a metal sequestering agent, so it was limited to evaluation of artificial flowering property equivalent to the commercially available strawberry sauce equivalent of Reference Example 2. Moreover, in the case of the strawberry sauce of Comparative Examples 9 and 10, although containing xanthan gum, the amount of phytic acid is 5% by mass and EDTA-2Na is too much as 5% by mass as a metal sequestering agent. The artificial flower evaluation was equivalent to that of an equivalent product.

  In the case of the strawberry sauces of Comparative Examples 7 and 8, although containing phytic acid as a metal sequestering agent, a thickening polysaccharide other than the predetermined thickening polysaccharide was used. It was limited to the evaluation of artificial flowers equivalent to the product.

  In the case of Examples 29 to 39, since two or more kinds of sequestering agents are contained in the range of 0.005% by mass to 4% by mass, the artificial flower evaluation rank of the obtained whipped cream is “4” or “5” "Met.

Example 48
A strawberry sauce was prepared in the same manner as in Example 3 except that a fresh cream was used in place of the compound cream, and a whipped cream having a strawberry flavor and color was prepared. The resulting whipped cream had an artificial flower evaluation rank of “4”.

Example 49
A pumpkin sauce was prepared in the same manner as in Example 3 except that a pumpkin was used in place of the strawberry, and a whipped cream having a pumpkin flavor and color tone was prepared. The resulting whipped cream had an artificial flower evaluation rank of “5”.

  One containing xanthan gum of Example 3, one containing locust bean gum of Example 41, one containing tamarind gum of Example 45, one containing carrageenan of Example 21, and fine fiber form of Example 23 When comparing cellulose-containing materials, the flower-forming evaluation ranks are all “5”. Among them, those containing xanthan gum or carrageenan are excellent, and those containing xanthan gum have particularly excellent flower-forming properties. Indicated.

  When comparing the one containing phytic acid of Example 2, the one containing EDTA-2Na of Example 26, the one containing sodium metaphosphate of Example 14, and the one containing sodium polyphosphate of Example 17 Those containing EDTA-2Na exhibited particularly excellent flower-forming properties.

  As the metal sequestering agent, instead of EDTA-2Na, EDTA monosodium salt or EDTA in which all four carboxylic acid groups are free carboxylic acids are used, or EDTA-2Na is used. Equivalent results were obtained.

  The jam-like food of the present invention containing pectin has a pH of 2.5 to 5.5, and one or more sequestering agents selected from phytic acid, EDTA or a salt thereof, and phosphate And xanthan gum, locust bean gum, tamarind gum, carrageenan, and at least one thickening polysaccharide selected from microfibrous cellulose, each in a specific range amount. For this reason, when jam-like food and cream are mixed and whipped, or when jam-like food is mixed with whipped cream, it is sufficient to impart a good fruit and vegetable flavor to the cream (whipped cream). Even if it mix | blends quantity, the artificial nature of a whipped cream is not reduced. Therefore, the jam-like food of the present invention is useful when producing a whipped cream having the flavor and color of fruits and vegetables.

Claims (11)

A jam-like food having a pH of 2.5 to 5.5, which contains pectin and can be whipped in a cream, wherein the jam-like food contains a sequestering agent and a thickening polysaccharide.
When the sequestering agent is one selected from phytic acid, ethylenediaminetetraacetic acid or a salt thereof, and phosphate, the jam-like food has 0.005 to 4% by mass of phytic acid, 0.005 to 4% by mass. % Ethylenediaminetetraacetic acid or a salt thereof, or 0.01 to 4% by mass of phosphate,
When the sequestering agent is two or more selected from phytic acid, ethylenediaminetetraacetic acid or a salt thereof, and a phosphate, the jam-like food has a total of 0.005 to 5 sequestering agents. 4% by weight, and as a thickening polysaccharide, the jam-like food contains 0.01-0.2% by weight xanthan gum, 0.01-1% by weight locust bean gum, 0.01-1 A jam-like food containing at least one selected from a mass% tamarind gum, 0.005-0.08 mass% carrageenan, and 0.15-1.2 mass% microfibrous cellulose.   The jam-like food according to claim 1, wherein the sequestering agent is phytic acid, and the content thereof is 0.005 to 3 mass%.   The jam-like food according to claim 1 or 2, wherein the thickening polysaccharide is xanthan gum and the content thereof is 0.02 to 0.15% by mass.   The jam-like food according to claim 1 or 2, wherein the thickening polysaccharide is carrageenan and the content thereof is 0.01 to 0.08 mass%.   The jam-like food according to claim 1, wherein the sequestering agent is ethylenediaminetetraacetic acid or a salt thereof, and the content thereof is 0.005 to 3 mass%.   The jam-like food according to claim 1 or 2, wherein the thickening polysaccharide is locust bean gum and the content thereof is 0.05 to 0.7 mass%.   The jam-like food according to claim 1 or 2, wherein the thickening polysaccharide is tamarind gum and the content thereof is 0.05 to 0.7 mass%.   The jam-like food according to any one of claims 1 to 7, comprising 0.1 to 6% by mass of pectin.   A whipped cream containing 5 to 80% by mass of the jam-like food according to any one of claims 1 to 8.   The whipped cream according to claim 9, wherein the whipped cream is composed of a compound cream.   It is a manufacturing method of the whipped cream of Claim 9, Comprising: After mixing the cream before whipping and the jam-like foodstuff in any one of Claims 1-8, the mixture is whipped or a cream is whipped. And the manufacturing method which mixes the jam-like foodstuff in any one of Claims 1-8 with the obtained whipped cream.

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