JP2019033675A - Method for producing gelatinous whipped cream and gelatinous whipped cream - Google Patents

Abstract

To provide a gelatinous whipped cream preventing air from being released after thawing to provide the cream with an elastic texture and having a fluffy and light texture.SOLUTION: A method for producing a gelatinous whipped cream comprising a step a of preparing an oil-in-water type emulsion and whipping the oil-in-water type emulsion to prepare an air-containing composition having a foamability and an overrun value of 103% or more, a step b of dissolving a gelatinizer in warm water to prepare a gelatinizer solution, a step c of mixing the oil-in-water type emulsion prepared in the step a and the gelatinizer solution prepared in the step b to prepare a mixture, and a step d of cooling and freezing the mixture prepared in the step c to prepare a gelatinous whipped cream.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a gel whipped cream and a gel whipped cream. More specifically, the present invention relates to a gel whipped cream manufacturing method and gel whipped cream that have suppressed air bleeding after thawing, have an elastic texture, and have a light and fluffy texture.

  A whipped cream is a cream in which air is contained in the cream and the air bubbles are kept in a stable state with sufficient bubbles. Conventionally, whipped cream has been widely used for coating, topping, cooking and the like in confectionery production. However, the pipped cream has a problem that it is difficult to handle, such as being easily rotted and poor in stability against temperature, causing deformation during storage, water separation, and tissue roughness.

  In order to solve this problem, a method of extending the storage period by pouring the cream and then freezing it has been proposed. For example, in Patent Document 1, “water-soluble dietary fiber and saccharide are added at the time of producing a foamable oil-in-water emulsified fat in the step of freezing and then whipping the foamable oil-in-water emulsified fat. Whipped freeze-tolerant cream characterized in that is disclosed.

Japanese Patent Laid-Open No. 5-76281

  However, the type of whipped cream that is thawed and frozen after freezing is added with gelatin before whipping as described in Patent Document 1, so that a light and fluffy texture is obtained at the time of eating. However, there was a problem that there was no elastic texture and poor flower-forming properties.

  Therefore, the main object of the present technology is to provide a gel-like whipped cream that has an airy texture after thawing, an elastic texture, and a light texture that is fluffy.

The present technology is a method for producing a gel-like whipped cream, comprising preparing an oil-in-water emulsion, whipping the oil-in-water emulsion to have foamability, and an overrun value of 103. % Of the aerated composition prepared in step a, the step b of dissolving the gelling agent in warm water to prepare a gelling agent solution, the aerated composition prepared in step a and the step b A step c in which a mixture is prepared by mixing the prepared gelling agent solution, and a step d in which the mixture prepared in step c is cooled and frozen to prepare a gel-like whipped cream. Provide a method.
In the production method according to the present technology, the gelling agent may be gelatin. In this case, the concentration of the gelling agent in the step c may be 0.5% by mass or more and 2.7% by mass or less.
In the production method according to the present technology, the gelling agent may be agar and / or pectin. In this case, the concentration of the gelling agent in the step c may be 0.2% by mass or more and 1% by mass or less.
Furthermore, in the manufacturing method according to the present technology, the overrun value of the mixture in the step c may be 100% or more and 250% or less.
In addition, in the manufacturing method according to the present technology, the Penetro value at 7 ° C. of the mixture in the step c may be 330 or less.

Further, in the present technology, it is a gel-like whipped cream that is thawed after freezing and contains a foamable oil-in-water emulsion and a gelling agent, and has an overrun value of 100% or more after thawing. And a gel-like whipped cream having a tan δ value of 0.1 to 0.5 in the measurement conditions of 1% distortion, 1 rad / s, and 10 ° C. after thawing.
In the gel-like whipped cream according to the present technology, the gelling agent may be one or more gelling agents selected from the group consisting of gelatin, agar, and pectin.
Moreover, in the gel-like whipped cream according to the present technology, the Penetro value at 7 ° C. after thawing may be 120 or more and 300 or less.

  According to the present technology, it is possible to provide a gel-like whipped cream that has suppressed air bleeding after thawing, has an elastic texture, and has a fluffy and light texture. Note that the effects described here are not necessarily limited, and may be any of the effects described in the present disclosure.

  Hereinafter, preferred embodiments for carrying out the present technology will be described. In addition, embodiment described below shows an example of typical embodiment of this technique, and, thereby, the scope of this technique is not interpreted narrowly.

1. Manufacturing method The manufacturing method which concerns on this technique is a manufacturing method of gel-like whipped cream, Comprising: The process a, the process b, the process c, and the process d are included. Moreover, you may further perform another process etc. as needed.

  “Cream” is an emulsion prepared using raw materials containing fat, and it is a cream (hereinafter referred to as “fresh cream”) stipulated by a ministerial ordinance of milk, etc. (a ministerial ordinance on ingredient standards of milk and dairy products). And creams classified as “foods mainly made of milk or dairy products” (hereinafter also referred to as “milk main ingredient cream”) as defined by ordinances of milk and the like.

Fresh cream is "raw milk, milk, or special milk from which components other than milk fat have been removed".
Milk main ingredient cream is a pure milk fat type (pure milk fat cream) containing only milk fat as fat including ingredients (vegetable fats and oils, proteins, various additives (emulsifiers, stabilizers, fragrances, etc.)) other than milk fat. ), Mixed type containing milk fat and vegetable oil as fat (so-called compound cream), and pure vegetable oil type containing only vegetable oil as fat (so-called non-daily cream).

  By using the production method according to the present technology, it is possible to provide a gel-like whipped cream that suppresses air leakage after thawing, has an elastic texture, and has a light and fluffy texture. . In addition, the manufacturing method which concerns on this technique can be used without a restriction | limiting with respect to any said cream.

  Hereinafter, each step will be described in detail.

(1) Step a
Step a is a step in which an oil-in-water emulsion is prepared, the oil-in-water emulsion is whipped to have foamability, and an aerated composition having an overrun value of 103% or more is prepared. is there.

  In the present technology, the oil-in-water emulsion is not particularly limited, but is preferably a composition containing milk fat and vegetable oil and fat dispersed in an oil-in-water state, It preferably contains a foaming component such as egg white, soy protein, and emulsifier.

  In the present technology, the overrun value of the aerated composition in step a is set to 103% or more. As a result, it is possible to produce a gel-like whipped cream that suppresses air leakage after thawing and has a fluffy and light texture.

  The overrun value in the present technology means the ratio of the volume increase before and after foaming (whipping) to the volume before foaming (whipping), and is a value obtained from the following formula (1).

  In the present technology, the air-containing composition is not particularly limited as long as it has foamability and the overrun value is 103% or more, but the overrun value is preferably 150% or more, It is especially preferable to set it as 200% or more. In addition, other components such as sugars and fragrances may be appropriately contained within a range that does not hinder foamability.

  In step a, heat sterilization may be performed as necessary before whipping the oil-in-water emulsion. The sterilization conditions are not particularly limited, and can be performed under known sterilization conditions. For example, heating conditions that can be heated at 90 ° C. for 15 seconds or a sterilizing effect equivalent thereto are preferable.

  Moreover, in the process a, you may store the said oil-in-water emulsion after heat-sterilizing in a tank etc. as needed after cooling. The storage temperature can be appropriately set so as not to adversely affect the components contained in the oil-in-water emulsion.

  In the present technology, in step a, poiping may be continued even after the air-containing composition is obtained.

(2) Step b
Step b is a step of preparing a gelling agent solution by dissolving the gelling agent in warm water.

  In the present technology, the gelling agent is not particularly limited, but it is preferable to use one or more gelling agents selected from the group consisting of gelatin, agar, and pectin. In recent years, consumer preferences have been diversified and new food textures have been demanded. This makes it possible to produce gel-like whipped cream having an elastic food texture.

  In the present technology, the concentration of the gelling agent solution in step b is set to a hardness of 0.05 to 50 (N) after dissolving the gelling agent in hot water of 90 ° C. and cooling at 10 ° C. for 24 hours. The concentration is preferably such that the viscosity at 60 ° C. is 10,000 mPa · s or less. This makes it possible to produce a gel-like whipped cream that has an elastic texture and good artificial nature.

  In this technology, the hardness in step b is measured by setting a disk-type knife (No. 1, diameter 10 mm) to a rheometer (CONPAC 100-II, manufactured by Sun Electronics Co., Ltd.), and cooling and solidifying at 10 ° C. In addition, the breaking strength at the time when the gel breaks when the knife is penetrated at a speed of 80 mm / min is expressed as “hardness (N)”.

  When gelatin is used as the gelling agent, the lower limit of the hardness in step b is not particularly limited, but is preferably 0.05 or more (N). As a result, a gel-like whipped cream having an elastic texture and good flower-forming properties can be produced. The upper limit is not particularly limited, but is preferably 50 or less (N). Furthermore, the upper limit of the viscosity in step b is not particularly limited, but is preferably 10,000 mPa · s or less. As a result, a gel-like whipped cream having an elastic texture and good flower-forming properties can be produced.

  In addition, when agar and / or pectin is used as the gelling agent, the lower limit of the jelly strength in step b is not particularly limited, but is preferably 0.05 or more (N). As a result, a gel-like whipped cream having an elastic texture and good flower-forming properties can be produced. The upper limit is not particularly limited, but is preferably 50 or less (N). Furthermore, the upper limit of the viscosity in step b is not particularly limited, but is preferably 10,000 mPa · s or less. As a result, a gel-like whipped cream having an elastic texture and good flower-forming properties can be produced.

  The gelling agent solution is prepared by dissolving the gelling agent. The solvent of the gelling agent solution is not particularly limited as long as it is usually equal to or higher than the dissolution temperature of the gelling agent, and is preferably 60 ° C. or higher, for example.

  In step b, after preparing the gelling agent solution, heat sterilization may be performed as necessary. The sterilization conditions are not particularly limited, and can be performed under known sterilization conditions. For example, heating conditions at which heating at 80 ° C. for 1 minute or a sterilizing effect equivalent to this are obtained are preferred.

  Moreover, in the process b, you may store the said gelatinizer solution after performing heat sterilization in a tank etc. as needed after cooling. The storage temperature can be appropriately set so that the components contained in the gelling agent solution are not adversely affected.

(3) Step c
Step c is a step of preparing a mixture by mixing the aerated composition prepared in step a and the gelling agent solution prepared in step b.

  The mixing method is not particularly limited and can be performed using a conventionally known method or apparatus.

  When gelatin is used as the gelling agent, the lower limit value of the concentration in step c is preferably 0.5% by mass or more. As a result, a gel-like whipped cream having an elastic texture and good flower-forming properties can be produced. Moreover, it is preferable that the upper limit is 2.7 mass% or less. As a result, a gel-like whipped cream having an elastic texture and good flower-forming properties can be produced.

  When agar and / or pectin is used as the gelling agent, the lower limit value of the concentration in step c is preferably 0.2% by mass or more. As a result, a gel-like whipped cream having an elastic texture and good flower-forming properties can be produced. Moreover, it is preferable that the upper limit is 1 mass% or less. As a result, a gel-like whipped cream having an elastic texture and good flower-forming properties can be produced.

  The lower limit of the overrun of the mixture in step c is preferably 100% or more, and particularly preferably 120% or more. Thereby, after thawing | decompression, the whipped cream which has the light texture which was fluffy and has favorable artificial flower property can be manufactured.

  The upper limit of the overrun of the mixture in step c is preferably 250% or less, and particularly preferably 220% or less. Thereby, air omission at the time of thawing can be further suppressed.

  The Penetro value at 7 ° C. of the mixture in step c is preferably 330 or less, more preferably 300 or less, and particularly preferably 270 or less. Thereby, air omission at the time of thawing can be further suppressed.

  The penetro value in the present technology is a value obtained by multiplying the penetration distance (mm) of the cone cone when the specific cone cone is dropped and penetrated into the composition under a predetermined condition (no unit). It is a value indicating the hardness of the composition. More specifically, a cone cone made of aluminum having a bottom diameter of 24 mm, a height of 33.5 mm, a tip angle of 40 °, and 12 g is inserted into the sample using a penetrometer, and the penetration depth (mm) A value obtained by multiplying 10 by 10 is referred to as a penetro value. This Penetro value is an index of “hardness”, and the larger this value is, the softer it is.

  In step c, the mixing ratio (weight ratio) between the gas-containing composition and the gelling agent solution is preferably 6: 4 or more, and particularly preferably 8: 2 or more. Thereby, the texture (high overrun) made light and fluffy can be provided.

  In the present technology, the step c may be performed during poiping.

(4) Step d
Step d is a step of preparing a gel-like whipped cream by cooling and freezing the mixture prepared in step c.

  The cooling method and the freezing method are not particularly limited, and can be performed using a conventionally known method or apparatus. For example, it may be allowed to stand for 30 minutes or more in an environment of −30 ° C. or lower and then frozen at a temperature around −18 ° C.

  In the present technology, the timing at which the whipped cream gels is not particularly limited as long as it becomes a gel-like whipped cream at the time of thawing, and is not limited to cooling or freezing, but may be at the time of thawing.

(5) Other steps In the present technology, other steps may be performed in addition to the above-described steps a to d as long as the effects of the present technology are not impaired.

2. Gel-like whipped cream Gel-like whipped cream according to the present invention is a gel-like whipped cream that is thawed and eaten after freezing, and contains a foamable oil-in-water emulsion and a gelling agent, The overrun value after thawing is 100% or more, and the value of tan δ under the measurement conditions of 1% strain, frequency 1 rad / s, and 10 ° C. after thawing is 0.1 or more and 0.5 or less. As described above, in recent years, consumer tastes have diversified and there is a demand for a new texture, but this makes it possible to provide a gel-like whipped cream having an elastic texture.

  In the present invention, the value of tan δ is determined by a rheometer under the measurement conditions of a strain rate (Strain) of 1%, a frequency of 1 rad / s, and a temperature of 10 ° C. '') Is measured, and is a value obtained from the following formula (2).

  The gelling agent is not particularly limited, but it is preferable to use one or more gelling agents selected from the group consisting of gelatin, agar and pectin. Thereby, it becomes possible to manufacture the gel-like whipped cream having an elastic texture.

Moreover, the range of the Penetro value at 7 ° C. after thawing is not particularly limited, but is preferably 120 or more and 300 or less. Thereby, it is a fluffy and light texture, and the artificial flowering property is also improved.
The penetro value here is also a value obtained in the same manner by the same method as described above.

  The gel-like whipped cream according to the present invention has good resistance to freezing and thawing, and even when thawed after freezing, the consumer feels both an elastic texture and a light and light texture, The artificial flowering is also good. Therefore, the product can be stored frozen, and the degree of freedom of the distribution channel is high.

  Hereinafter, the present technology will be described in more detail based on examples. In addition, the Example described below shows an example of a typical example of the present technology, and the scope of the present technology is not interpreted narrowly.

<Production example>
[Step a]
The raw materials shown in Table 1 below were mixed to prepare an oil-in-water emulsion, heat sterilized at 90 ° C. for 15 seconds, cooled to 5 ° C., and temporarily stored in a tank. The oil-in-water emulsion supplied from the tank was piped, and was piped to the conditions described in Tables 2 to 4 in Test Examples 1 to 3 below, to obtain an aerated composition. The heat sterilization was performed using a plate type heat sterilizer manufactured by Morinaga Engineering. The whipping was performed using a continuous whipper manufactured by Towa Techno.

  In addition, all the aeration compositions prepared in step a had an overrun value of 103% or more.

[Step b]
Each gelling agent solution was prepared at the concentrations shown in Tables 2 to 4 in the following Test Examples 1 to 3, sterilized by heating at 80 ° C. for 1 minute, cooled to 35 ° C., and once in a tank Stored. The heat sterilization was performed using a plate type heat sterilizer manufactured by Morinaga Engineering.

  In addition, the gelling agent solution in all the Examples in Tables 2 to 4 in the following Test Examples 1 to 3 prepared in the step b is 10 ° C after dissolving each gelling agent in 90 ° C hot water. After cooling for 24 hours at a concentration of 0.05 to 50 (N), the viscosity at 60 ° C. was 10000 mPa · s or less.

[Step c]
After the steps a and b, the aerated composition and the gelling agent solution were mixed to obtain a mixture. In addition, about these mixing ratios (weight ratio), it described in Tables 2-4 in the following test examples 1-3.

[Step d]
The mixture was cooled at −30 ° C. for 30 minutes and then frozen at −18 ° C. to obtain a gel whipped cream.

<Test Example 1>
In Test Example 1, a comparison was made between a conventional food and a gel-like whipped cream according to the present technology. Specifically, for each gel whipped cream, whipped frozen cream, gel food, and frozen whipped cream (Examples 1 to 3 and Comparative Examples 1 to 3) shown in Table 2 below, after thawing The overrun value and the penetro value after thawing were measured.

Moreover, about Examples 1-3 and Comparative Examples 1-3, by 10 panelists, light texture (cream form), artificial nature, elastic texture, and comprehensive evaluation (from the viewpoint of flavor and physical properties) Each item was evaluated. Specifically, 10 points are evaluated to be the best, or the food texture is felt to be good, and an average score of 10-level evaluation by each panel is calculated. Provided and listed in Table 2 below.
[Criteria]
Average score 7.6 to 10.0: Evaluation
Average score of 5.1 to 7.5: Evaluation
Average score 2.6-5.0: Evaluation Δ
Average score of 1.0 to 2.5: Evaluation x

  In Examples 1 to 3, the gel-like whipped cream produced in Production Example 1 described above was used. The whipping conditions of the oil-in-water emulsion, the concentration of the gelling agent (gelatin) solution, and the mixing ratio of the aerated composition and the gelling agent solution are as shown in Table 2 below. .

  In Comparative Example 1, the whipped frozen cream of Example 2 described in JP-A-5-63 was used. In Comparative Example 2, the gel food of Test Example 1 described in JP 2014-68608 A was used. In Comparative Example 3, the frozen whipped cream of Example 1 described in JP-A No. 2001-321074 was used.

  In addition, the “mixture” in the following Table 2 naturally refers to a mixture of the air-containing composition and the gelling agent solution. The same applies to Tables 3 and 4 below.

  According to the result of this test example 1, the texture mixture which matched the objective with the manufacturing method which concerns on this technique was able to be obtained. In addition, compared with conventional foods, the overrun value and penetro value after thawing are also high, and it is obvious in the evaluation, but even after thawing, it feels a fluffy and light texture and has good artificial properties It turned out to be. Furthermore, it has also been found that an elastic texture is imparted, and the gel-like whipped cream produced by the production method according to the present technology can provide a new texture that has never been seen before.

  On the other hand, in Comparative Example 1, the gelling agent was first mixed with the composition before whipping the oil-in-water emulsion, and then whipped and frozen, so the gel was broken during whipping, A pully texture was not obtained, and the overrun value was low, and a fluffy and light texture could not be obtained. In Comparative Example 2, the gelling agent was mixed in a large amount with the whipped cream, so the overrun value after thawing was low, and a fluffy and light texture could not be obtained. Furthermore, in Comparative Example 3, since the cream was mixed into the whipped cream, it did not gel, and as in Comparative Example 1, the texture that was pulled was not obtained.

  For the gel-like whipped creams of Examples 1 to 3, the rheometer (Anton Paar, MCR102) was used to determine the value of tan δ under the measurement conditions of 1% strain rate and 10 ° C. after thawing. When measured at 1 rad / s, all were in the range of 0.1 to 0.5. Thereby, it was guessed that the value of tan-delta exists in this range, and can provide an elastic food texture.

  Furthermore, from the results of this Test Example 1, in the gel-like whipped cream, after thawing, there is a light texture that is fluffy, and in order to improve the artificial nature, the overrun value after thawing is It was presumed that it was preferably 100% or more, more preferably 150% or more, and particularly preferably 200% or more. In addition, it is presumed that the penetro value at 7 ° C. after thawing is preferably 120 or more and 300 or less in order to provide a fluffy and light texture and good artificial characteristics. It was. In order to obtain a light and fluffy texture (high overrun), the mixing ratio of the air-containing composition and the gelling agent solution is preferably 6: 4 or more, and 8: 2 or more. Was found to be particularly preferred.

<Test Example 2>
In Test Example 2, the effect of the concentration of the gelling agent on the gel whipped cream as the final product was examined. Specifically, for each gel-like whipped cream (Examples 4 to 9) shown in Table 3 below, the overrun value after thawing, the air loss after thawing, and the Penetro value after thawing were measured.

  In addition, about the air loss after thawing | decompression, it was set as the value calculated | required from following formula (3).

  Moreover, about Examples 4-9, 10 panelists evaluated each item of artificial flower property, elastic food texture, and comprehensive evaluation (from the viewpoint of flavor and physical properties). Specifically, it was evaluated that 10 points were the best or the food texture was felt good, and an average score of 10-level evaluation by each panel was calculated, and the average score was the same as in Test Example 1 described above. The following criteria are provided and are shown in Table 3 below.

  In Examples 4 to 9, the gel-like whipped cream produced in Production Example 1 described above was used. The whipping conditions of the oil-in-water emulsion, the concentration of each gelling agent solution, and the mixing ratio of the aerated composition and the gelling agent solution are as shown in Table 3 below.

  From the results of Test Example 1 and the results of Test Example 2, it was presumed that the gelatin concentration was preferably 0.5% or more, and preferably 2.7% or less. Further, from the results of Test Example 2, it was inferred that the concentration of agar and / or pectin is preferably 0.2% or more, and preferably 1% or less. Thereby, it is considered that a gel-like whipped cream having an elastic texture and good flower-forming property can be produced.

  In addition, from the results of Test Example 1 and Test Example 2, it is possible to further suppress air leakage during thawing while producing a whipped cream having a fluffy and light texture after thawing and having good artificial nature. Therefore, it was inferred that the overrun value of the mixture in the step c is preferably 100% or more and 250% or less, and particularly preferably 120% or more and 220% or less.

<Test Example 3>
In Test Example 3, the influence of the penetro value (hardness) at 7 ° C. of the mixture of the air-containing composition and the gelling agent solution on the gel whipped cream as the final product was examined. Specifically, for each gel-like whipped cream (Examples 10 and 11) shown in Table 4 below, the overrun after thawing, the air leakage after thawing, and the Penetro value after thawing were measured.

  Moreover, about Example 10 and 11, evaluation was performed about the item of comprehensive evaluation (from a viewpoint of a physical property) by 10 panelists. Specifically, 10 points were evaluated as being the best, the average score of 10-level evaluation by each panel was calculated, and the same criteria as in Test Example 1 described above were set for the average points, and the following Table 4 It was described in.

  In Examples 10 and 11, the gel-like whipped cream produced in Production Example 1 described above was used. The whipping conditions of the oil-in-water emulsion, the concentration of the gelling agent (gelatin) solution, and the mixing ratio of the aerated composition and the gelling agent solution are as shown in Table 4 below. .

  According to the results of Test Example 3, it was found that the Penetro value at 7 ° C. of the mixture was preferably 330 or less from the air escape after thawing. Moreover, it was guessed that it is more preferable that it is 300 or less. Thereby, it is considered that air leakage during thawing can be further suppressed.

Claims (10)

A method for producing a gel whipped cream,
Preparing an oil-in-water emulsion, whipping the oil-in-water emulsion and having a foaming property, and preparing an aerated composition having an overrun value of 103% or more;
A step b of preparing a gelling agent solution by dissolving the gelling agent in hot water;
A step c for preparing a mixture by mixing the aerated composition prepared in the step a and the gelling agent solution prepared in the step b;
Cooling and freezing the mixture prepared in step c to prepare a gel whipped cream; and
Manufacturing method.   The method for producing a gel-like whipped cream according to claim 1, wherein the gelling agent is gelatin.   The manufacturing method of the gel-like whipped cream of Claim 2 whose density | concentration of the gelatinizer in the said process c is 0.5 mass% or more and 2.7 mass% or less.   The method for producing a gel-like whipped cream according to claim 1, wherein the gelling agent is agar and / or pectin.   The manufacturing method of the gel-like whipped cream of Claim 4 whose density | concentration of the gelatinizer in the said process c is 0.2 mass% or more and 1 mass% or less.   The manufacturing method of the gel-like whipped cream as described in any one of Claims 1-5 whose overrun value of the mixture in the said process c is 100% or more and 250% or less.   The manufacturing method of the gel-like whipped cream as described in any one of Claims 1-6 whose penetro value in 7 degreeC of the mixture in the said process c is 330 or less. It is a gel-like whipped cream that is thawed and eaten after freezing,
Contains foaming oil-in-water emulsion and gelling agent, has an overrun value of 100% or more after thawing, and has a strain rate of 1%, frequency of 1 rad / s, and 10 ° C. after thawing. Gel whipped cream having a tan δ value of from 0.1 to 0.5.   The gel-like whipped cream according to claim 8, wherein the gelling agent is one or more gelling agents selected from the group consisting of gelatin, agar and pectin.   The gel-like whipped cream according to claim 8 or 9, wherein the penetro value at 7 ° C after thawing is 120 or more and 300 or less.