JP3230884B2 - Freeze-thaw-resistant creamy composition and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a creamy composition and a method for producing the same. More specifically, the present invention relates to a creamy composition having a freeze-thaw-resistant effect, which has a good appearance and flavor even when frozen or preserved or thawed in a state of being whipped or further decorated with a cake and the like, and a method for producing the same.

[0002]

2. Description of the Related Art Heretofore, creams used for decoration of cakes and the like have been used in the state of so-called whipped cream by whipping each time they are used. This whipping operation requires skill and requires a considerable amount of time and labor, and in the midst of a recent shortage of appropriate personnel, labor saving and rationalization have been promoted in the pastry industry, One of the measures is to develop a continuous whipper. With the introduction of such a whipper, a large amount of whipped cream can be obtained at one time.However, storing whipped cream or a decoration cake using the same in a refrigerated state for a long period of time is a problem. It was practically impossible from the aspect of hygiene such as changes in physical properties of the cream and decay. Therefore, development of whipped cream that can be stored for a long time by freezing treatment has been demanded. In order to solve such problems, various foaming creams having freeze-thaw resistance have been proposed. For example, JP-B-58-57145, JP-A-52-79059, JP-A-58-51864, and JP-B-3-62386 each disclose a cream composition having an oil content of 35% or less. Yes, a large amount of sugars and / or gums are added,
Application to creams with high oil content was difficult due to high viscosity, overrun, and reduced stability. In addition, 4-12
No. 101 discloses a cream having a relatively high oil content of 35 to 50% by weight of fats and oils, but it is essential that the cream contains sugars, modified starch, gums and the like at the same time. According to the experiments of the present inventors, when processed starch or gums are added to cream, their dissolution in the mouth becomes clearly worse as compared with ordinary whipped cream, which is not satisfactory.

[0003] On the other hand, in recent years, consumers tend to desire creams having a higher milk fat percentage, a better flavor, a better dissolution in the mouth, and close to fresh cream, reflecting the enrichment and sophistication of their eating habits. Increasingly. For these needs, milk fat such as butter oil is often used as a raw material component, and in order to obtain the flavor of the original fresh cream, it is widely used to add fresh cream during cream production. . Even in the case where fresh cream is not used as a milk fat source, if the freeze treatment is performed, the emulsified state is destroyed and dried, which makes it unusable for use. Since it is a natural emulsion and has the disadvantage that the quality is not constant, it is even more difficult to control the physical properties and functionality of the cream, and freezing treatment could not be performed. Accordingly, a freeze-thaw-resistant cream that satisfies the needs of consumers as described above has not yet been developed.

[0004]

SUMMARY OF THE INVENTION According to the present invention, even when frozen and stored in a whipped state or in a state where it is further decorated in a cake or the like and thawed, the tissue may become rough, cracked, or deteriorate in flavor. It is an object of the present invention to provide a creamy composition having no properties and excellent properties. Another object of the present invention is to provide a method for producing a creamy composition having excellent freeze-thaw resistance.

[0005]

Means for Solving the Problems The present invention is based on the finding that the above-mentioned problems can be effectively solved by using two kinds of specific sugars in combination and using a specific emulsifier among various sugars. It was done. That is, the present invention provides 35 to 55% by weight of fats and oils, 1 to 10% by weight of non-fat milk solids, 0.1 to 2% by weight of an emulsifier containing a polyglycerol fatty acid ester, sorbitol and / or a reducing agent having an average molecular weight of 500 or less. Starch saccharified product 1 to 10% by weight, cyclodextrin 0.
A creamy composition comprising from 2 to 2% by weight and water is provided. The present invention also relates to an aqueous phase formed by adding a non-fat milk solid, sorbitol and / or a hydrophilic emulsifier containing a reduced starch saccharified product having an average molecular weight of 500 or less, cyclodextrin and a polyglycerin fatty acid ester to water. Heating, adding an oleophilic emulsifier to the fat or oil, for example, an emulsifier consisting of lecithin and glycerin fatty acid ester, adding the heated and melted oil phase to the water phase, and then emulsifying the oil phase. The present invention provides a method for producing a creamy composition characterized by the following.

Animal fats and oils such as butter oil and / or general vegetable fats and oils, or processed fats and oils thereof can be used as raw material fats and oils used in the present invention. As animal fats and oils, beef fat, lard, fish oil, milk fat, etc., as vegetable fats and oils, soybean oil, coconut oil, palm oil, palm kernel oil, rapeseed oil, etc.
Those which have been subjected to treatments such as transesterification and fractionation may be mentioned. Among these, those having a melting point in the range of 25 to 45 ° C. are preferred for improving the shape retention of the whipped cream. Hardened oils are preferred and can be added as needed. In the present invention, in order to improve the flavor, it is desirable to use the fresh cream and the butter oil so that the milk fat including the one derived from the fresh cream is at least 20% by weight of the total fat and oil. In the present invention, 35 to 55% by weight of the fat or oil is contained in the creamy composition.
It is necessary to use it so that it is preferably 36 to 55% by weight, more preferably 40 to 50% by weight. Non-fat milk solids used in the present invention include skim milk powder, skim milk, whey protein and the like. The amount of non-fat milk solids is from 1 to 10% by weight, preferably from 2 to 6% by weight. In the present invention, an emulsifier containing a polyglycerin fatty acid ester is used in an amount of 0.1 to 2% by weight based on the cream composition. As the polyglycerin fatty acid ester, known ones can be used, and particularly, those having a polymerization degree of glycerin of 4 to 10 and a monoester of stearic acid are preferable. In addition, it is preferable to use a lecithin and / or a glycerin fatty acid ester together with a polyglycerin fatty acid ester. In addition, or instead, other emulsifiers can be used, for example one or more mixtures of sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters and the like. Any of these may be known ones used in the production of creams.

The present invention is characterized in that, in addition to the above components, sorbitol and / or a reduced starch saccharified product having an average molecular weight of 500 or less and cyclodextrin are used in combination. Here, sorbitol and / or an average molecular weight of 50
0 or less, preferably 200 to 500 reduced saccharified starch is used in an amount of 1 to 10% by weight, preferably 3 to 10% by weight, based on the creamy composition. If used in excess of 10% by weight, the viscosity of the creamy composition will increase,
It is not preferable because the sweetness becomes strong and the sweetness cannot be controlled by the sugar usually added at the time of whipping.
Among the reduced starch saccharified products, those having an average molecular weight of more than 500 have high viscosities themselves, and cause a viscosity increase even in a creamy composition containing the saccharified product. It is not preferable because it causes a change. Cyclodextrin is an oligosaccharide obtained by reacting a starch with a cyclodextrin-forming enzyme and having six or more cyclically linked glucoses, and α, β or γ-cyclodextrin having 6, 7, or 8 glucoses is mainly used. Product. The cyclodextrin used in the present invention may be either α-cyclodextrin alone or a mixture of α, β, and γ-cyclodextrin, and may also contain glucose, maltose, oligosaccharide, and the like. The amount used is 0.2 to 2% by weight. If it is less than 0.2% by weight, it has no effect on the freeze-thaw resistance aimed at by the present invention. It also has an adverse effect on the properties and is not preferred.

In preparing the creamy composition of the present invention, first, non-fat milk solids, sorbitol and / or a reduced starch saccharified product having an average molecular weight of 500 or less, cyclodextrin, a hydrophilic emulsifier and the like are dissolved. To the aqueous solution, if necessary, add fresh cream to the aqueous phase, and to this aqueous phase, add the oil phase in which the lipophilic emulsifier is dissolved in the raw oil and fat, pre-emulsify and further homogenize. The creamy composition of the present invention can be obtained through homogenization using, for example, a sterilizing and cooling step. Among them, a hydrophilic emulsifier containing a polyglycerol fatty acid ester is preferably used as an emulsifier to be added to the aqueous phase, and after forming the aqueous phase, it is preferable to heat to 50 to 70 ° C. Further, a lipophilic emulsifier containing lecithin and / or glycerin fatty acid ester is used as an emulsifier to be added to the fat and oil, and the oil phase is heated to substantially the same temperature as the water phase, and the molten oil phase is added to the water phase. It is preferable to emulsify at 60 to 80 ° C. Particularly desirable emulsifier combinations are polyglycerin fatty acid esters on the aqueous side and lecithin and glycerin fatty acid esters on the oil side. The aqueous phase may further contain a sucrose fatty acid ester.

[0009]

Next, the present invention will be described by way of examples. In the following Examples and Comparative Examples, parts and percentages are by weight unless otherwise specified. Example 1 20 parts of butter oil and 10 parts of soybean hardened oil having a melting point of 40 ° C. were mixed, into which 0.2 part of lecithin (“Basis LP-20” manufactured by Nisshin Oil Co., Ltd.) and glycerin fatty acid ester (Kao) 0.15 parts of “EXCEL O-95R” manufactured by K.K. was dispersed and dissolved to obtain an oil phase. On the other hand, 3 parts of skim milk powder, 0.1 part of sodium hexametaphosphate, and polyglycerin fatty acid ester ("SY GLISTER MS" manufactured by Sakamoto Yakuhin Kogyo KK)
0.5 parts, 0.5 part of α-cyclodextrin (“Celldex-A” manufactured by Nippon Shokuhin Kako Co., Ltd.), reduced starch saccharification having an average molecular weight of 370 to 430 and a solid content of 70%. 5 parts of product (“PO-500” manufactured by Towa Kasei Kogyo Co., Ltd.) and 30 parts of a fresh cream having a fat percentage of 45% (the total amount is 100 parts, excluding the amount of components other than water. The same applies hereinafter). Water and an aqueous phase. About 6 parts of this aqueous phase
After heating to 0 ° C, adding the oil phase portion heated and melted to the same temperature, pre-emulsifying at about 70 to 75 ° C, and using a homogenizer,
Homogenization was performed at a pressure of 0 kg / cm ² . Then, after sterilization at 90 ° C for 15 seconds, the mixture was rapidly cooled to 10 ° C, and further cooled at 5 ° C for 1 second.
Evening aging was performed to obtain a creamy composition. 60 g of sugar was added to 1 kg of this creamy composition, and the mixture was whipped to an optimum state with a Hobart mixer (130 rpm), and the whipped cream was overrun, measured for hardness, and evaluated for flavor. This whipped cream had a whipping property equivalent to that of a normal cream, and had a good flavor and a good meltability in the mouth. Also decorate this whipped cream on a sponge cake, -30 ℃
And then thawed in a refrigerator at 5 ° C. for 5 hours. Observation of the appearance and evaluation of the flavor showed that no cracking, discoloration, etc. occurred and the flavor was good. At the same time, the samples filled in petri dishes and polycups were similarly thawed after refrigeration, thawed, and measured for the degree of drying and hardness. As a result, there was relatively little drying due to refrigeration and little change in hardness. Table 1 shows the evaluation results.

Comparative Example 1 In Example 1, a creamy composition was obtained by the same method without using α-cyclodextrin and saccharified reduced starch, and the same evaluation was performed. As shown in Table 1, this creamy composition had no freeze-thaw resistance after whipping. Comparative Example 2 A creamy composition was obtained in the same manner as in Example 1 without using the reduced starch saccharified product, and the same evaluation was performed. As shown in Table 1, the composition of this creamy composition tended to have a slightly rough tissue structure, and the freeze-thaw resistance after whipping was not sufficient. Comparative Example 3 In Example 1, 0.03 parts of carrageenan (“Soagina MV320” manufactured by Mitsubishi Rayon Co., Ltd.) was added without using α-cyclodextrin, and a creamy composition was obtained in the same manner. went. As shown in Table 1, this creamy composition had no resistance to freezing and thawing after whipping, and had a high cream viscosity and poor melting in the mouth. Comparative Example 4 A cream was prepared in the same manner as in Example 1 except that α-cyclodextrin was not used, but 0.5 parts of crosslinked starch (“Farinex VA70C” manufactured by Matsutani Chemical Industry Co., Ltd.) and 0.05 parts of xanthan gum were used. The same composition was obtained and evaluated in the same manner. As shown in Table 1, this creamy composition had freeze-thaw resistance after whipping, but had poor melting in the mouth.

[0011]

[Table 1] Table 1 Example Comparative example Comparative example Comparative example Comparative example Comparative example 1 1 2 3 4 Cream viscosity (cp) ^{* 1} 180 100 150 3800 300 Whipping time 3'50 "5'00"3'10"3'30"4'50"Over Run (%) ^{* 2} 130 145 115 120 130 Hardness (g) ^{* 3} 40 37 55 30 65 Artificiality ^{* 4} Good Good Slightly poor Good Good flavor / melt in mouth ^{* 5} Good Good Good Slightly poor Poor drying after freezing and thawing ) ^{* 6} 4.5 9.7 5.1 5.3 6.4 Hardness (g) ^{* 3} 60 145 150 115 180 180 Cracked No Yes Slightly No Yes Yes Flavor Good Slightly poor Slightly poor Defective Bad

* 1) Cream viscosity (cp): Measured with a B-type viscometer. No. 2 rotor, 30 rpm, 10 ° C
Was measured. * 2) Overrun (%) = 100 x [(weight of cream of fixed volume)-(weight of whipped cream of same volume)] /
(Weight of whipped cream of the same volume) * 3) Hardness (g): Measured with a rheometer (manufactured by Fudo Kogyo). The hardness after freezing and thawing was measured for a polycup having a diameter of 5 cm and a depth of 6 cm, which was filled with whipped cream and stored at −30 ° C. for 10 days, and then thawed at 5 ° C. for 5 hours. * 4) Artificial properties: Whipped cream was put in a squeeze bag, and the ease of squeezing when artificial flowers were formed, and the state and shape of the structure of the artificial flower were comprehensively evaluated. * 5) Flavor / Mouth melting: Evaluated by a flavor test by panelists. * 6) Dryness (%): A whipped cream filled in a petri dish having a diameter of 9 cm was similarly frozen, stored, thawed, and determined from the weight of the cream before and after that according to the following formula. Degree of drying (%) = 100 x Loss on drying after freezing and thawing (g) /
Whipped cream weight before freezing (g)

Example 2 5 parts of butter oil and 35 parts of a hardened palm oil having a melting point of 34 ° C. were mixed, and 0.2 part of lecithin and 0.15 part of glycerin fatty acid ester as in Example 1 were dispersed therein. This was dissolved to form an oil phase. On the other hand, 4 parts of skim milk powder, 0.1 part of sodium hexametaphosphate, 0.5 of polyglycerin fatty acid ester (“SY Glister MS-310” manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) 0.5
, A mixture of α, β and γ-cyclodextrin and starch syrup (“Celldex CH-2” manufactured by Nippon Shokuhin Kako Co., Ltd.)
0 ") (8 parts (total cyclodextrin content: 1.2 parts), sorbitol (70% solids), 7 parts, and 10 parts of a cream having a fat percentage of 45% were added to the remaining water to obtain an aqueous phase. Using the oil phase portion and the aqueous phase portion, a creamy composition of the present invention was obtained in the same manner as in Example 1. This creamy composition was evaluated in the same manner as in Example 1. This creamy composition had a whipping property equivalent to that of a normal cream, and had a good taste and melting in the mouth. The sponge cake that had been decorated, frozen and stored, and then thawed had no cracking, discoloration, etc., and had a good flavor. Table 2 shows the evaluation results.

Comparative Example 5 A creamy composition was obtained in the same manner as in Example 2 except that 8 parts of "Celdex CH-20" was not used, and the same evaluation was performed. As shown in Table 2, this creamy composition had the same whipping properties as ordinary cream, but was not resistant to freezing and thawing after whipping. Comparative Example 6 A creamy composition was obtained in the same manner as in Example 2 except that 7 parts of sorbitol was not used, and the same evaluation was performed. This creamy composition had the same whipping properties as ordinary cream, but was not resistant to freezing and thawing after whipping.

Comparative Example 7 A creamy composition was obtained in the same manner as in Example 2 except that 30 parts of water was replaced with 17 parts of water and 7 parts of sorbitol was replaced with 20 parts of sorbitol, and the same evaluation was performed. As shown in Table 2, this creamy composition had resistance to freezing and thawing after whipping, but had a poor sweetness, a short whipping time, and a low whipping property such as low overrun. Was. Comparative Example 8 In Example 2, 30 parts of water was replaced by 18 parts of water, and 8 parts of “Celdex CH-20” was replaced by “Celdex CH-2”.
0 "and 20 parts, and a creamy composition was obtained in the same manner and evaluated in the same manner. As shown in Table 2, this creamy composition had poor whipping properties such as short whipping time and low overrun, and also had cracks and poor freeze-thaw resistance after whipping.

[0016]

[Table 2] Table 2 Example Comparative Example Comparative Example Comparative Example Comparative Example 2 5 6 7 8 Cream viscosity (cp) ^{* 1} 150 110 125 520 630 Whip time 3'30 "3'45"3'40"0'55"0'40"Over Orchid (%) ^{* 2} 125 140 135 70 65 Hardness (g) ^{* 3} 50 45 45 90 115 Artificiality ^{* 4} Good Good Good Bad Bad (Toughness) (Toughness) Flavor / Mouth Melting ^{* 5} Good Good Good Bad Bad (Sweetness strong) ) After freezing and thawing Dryness (%) ^{* 6} 5.2 6.8 7.3 4.3.4.7 Hardness (g) ^{* 3} 70 95 110 105 165 Cracked No Yes Yes No No Slightly good Flavor Good Defective Slightly defective Defective See * 1 to * 6 for notes in Table 1.

Example 3 In 8 parts of hydrogenated rapeseed oil having a melting point of 34 ° C., 0.2 part of the same lecithin and 0.15 part of glycerin fatty acid ester as in Example 1 were dispersed and dissolved to form an oil phase. On the other hand, 2 parts of skim milk powder, 0.1 part of sodium hexametaphosphate, 0.3 part of the same polyglycerin fatty acid ester as in Example 2, "Celdex CH-
5 parts of "20", 10 parts of "PO-500", and 70 parts of a fresh cream having a fat percentage of 45% were added to the remaining water to obtain an aqueous phase. Example 1 was prepared using such an oil phase and aqueous phase.
In the same manner as in the above, a creamy composition of the present invention was obtained. This creamy composition was evaluated in the same manner as in Example 1. This creamy composition had a whipping property equivalent to that of a normal cream, and had a good taste and melting in the mouth. Moreover, even if it thawed after frozen storage, it did not crack, discolor, etc., and had a good flavor. Table 3 shows the evaluation results. Comparative Example 9 In Example 3, the polyglycerin fatty acid ester was 0.3.
Sucrose fatty acid ester ("Ryoto Sugar Ester S-570" manufactured by Mitsubishi Kasei Food Co., Ltd.)
0.3 parts were added to obtain a creamy composition in the same manner, and the same evaluation was performed. As shown in Table 3, this creamy composition had a high cream viscosity and was inferior in freeze-thaw resistance such as cracking.

[0018]

[Table 3] Table 3 Example 3 Comparative Example 9 Cream viscosity (cp) ^{* 1} 130 580 Whip time 3'35 "3'40" Overrun (%) ^{* 2} 120 110 Hardness (g) ^{* 3} 38 55 Flowering ^{* 4} Good Slightly poor flavor・ Melting in mouth ^{* 5} Good Good Defrosting after freezing and thawing (%) ^{* 6} 4.3 4.5 Hardness (g) ^{* 3} 65 145 Presence or absence of cracks None Slight and good Flavor Good * 1 to * 6 are annotations in Table 1 reference.

Example 4 10 parts of butter oil and 20 parts of a mixture of coconut oil and hardened soybean oil (melting point: 40 ° C.) were mixed, and 0.2 part of the same lecithin and glycerin fatty acid ester as in Example 1 were added thereto. .1
5 parts were dispersed and dissolved to obtain an oil phase. On the other hand, skim milk powder 3
Part, 0.1 part of sodium hexametaphosphate, 0.7 part of the same polyglycerin fatty acid ester as in Example 1, and 0.1 part of sucrose fatty acid ester (Mitsubishi Kasei Foods Co., Ltd. "Ryoto Sugar Ester S-1570") , "Celdex CH
-20 "5 parts," PO-500 "7 parts and fat percentage 4
40 parts of 5% whipped cream was added to the remaining water to make an aqueous phase. Using the oil phase portion and the aqueous phase portion, a creamy composition of the present invention was obtained in the same manner as in Example 1. This creamy composition was evaluated in the same manner as in Example 1. This creamy composition had a whipping property equivalent to that of a normal cream, and had a good taste and melting in the mouth. The sponge cake that had been decorated, frozen and stored, and then thawed had no cracking, discoloration, etc., and had a good flavor. Table 4 shows the evaluation results.

Example 5 5 parts of butter oil and 35 parts of coconut hardened oil having a melting point of 34 ° C. were mixed, into which 0.3 part of the same lecithin as in Example 1 and a sorbitan fatty acid ester (manufactured by Kao Corporation) "Emazole
O-10 (F)) was dispersed and dissolved to obtain an oil phase.
On the other hand, skim milk powder 4 parts, sodium hexametaphosphate 0.1
Parts, the same polyglycerin fatty acid ester as in Example 2.
5 parts, 8 parts of "Celdex CH-20", 7 parts of sorbitol, and 10 parts of a fresh cream having a fat percentage of 45% were added to the remaining water to obtain an aqueous phase. Using the oil phase portion and the aqueous phase portion, a creamy composition of the present invention was obtained in the same manner as in Example 1. Example 1 of this creamy composition
The evaluation was performed in the same manner as described above. This creamy composition had a whipping property equivalent to that of a normal cream, and had a good taste and melting in the mouth. The sponge cake that had been decorated, frozen and stored, and then thawed had no cracking, discoloration, etc., and had a good flavor. Table 4 shows the evaluation results.

Example 6 30 parts of butter oil and 15 parts of hydrogenated rapeseed oil having a melting point of 34 ° C. were mixed, and 0.3 part of the same lecithin as in Example 1 was added thereto.
0.2 parts of "Emazole O-10 (F)" was dispersed and dissolved to obtain an oil phase. On the other hand, 5 parts of skim milk powder, 0.1 part of sodium hexametaphosphate, 0.5 part of the same polyglycerin fatty acid ester as in Example 1, "Celdex CH-20" 5
And 10 parts of “PO-500” were added to the remaining water to obtain an aqueous phase. Using the oil phase portion and the aqueous phase portion, a creamy composition of the present invention was obtained in the same manner as in Example 1. This creamy composition was evaluated in the same manner as in Example 1. This creamy composition had a whipping property equivalent to that of a normal cream, and the flavor and dissolution in the mouth were good.
The sponge cake that had been decorated, frozen, and thawed after storage had no cracking, discoloration, etc., and had a good flavor. Table 4 shows the evaluation results.

[0022]

[Table 4] Table 4 Example 4 Example 5 Example 6 Cream viscosity (cp) ^{* 1} 140 140 120 Whip time 3'40 "3'35"4'05"Overrun (%) ^{* 2} 140 125 135 Hardness (g) ^{* 3} 45 50 40 Artificial flowering property ^{* 4} Good Good Good flavor / melt in mouth ^{* 5} Good Good Good Good After freezing and thawing Dryness (%) ^{* 6} 4.2 5.1 4.8 Hardness (g) ^{* 3} 60 70 55 Cracked None None None Flavor Good Good Good * 1 to * 6 refer to the notes in Table 1.

[0023]

The cream-like composition obtained as described above is preserved in a frozen state in a whipped state or in a state where it is further decorated in a cake or the like, and even when thawed, the composition becomes rough, cracked, and flavored. Deterioration does not occur and decoration cakes can be produced efficiently by whipping a large amount at a time and storing by freezing.

──────────────────────────────────────────────────続 き Continued on the front page (72) Nobuo Taguchi, Inventor 5-42-172, Uragacho, Yokosuka City, Kanagawa Prefecture (72) Hideo Hashimoto 5th, Honjukucho, Asahi-ku, Yokohama, Kanagawa Prefecture Takanashi Dairy Products Co., Ltd. (72) Inventor: Yu Hiramatsu 5th, Motojuku-cho, Asahi-ku, Yokohama-shi, Kanagawa Prefecture Inside Takanashi Dairy Products Co., Ltd. (72) Inventor Takuya Arakawa 5 Honjuku-cho, Asahi-ku, Yokohama-shi, Kanagawa Prefecture Takanashi Dairy Products Co., Ltd. (56) References JP-A-58-51864 (JP, A) (58) Fields investigated (Int. Cl. ^7, DB name) A23L 1/19 A23C 13/14 A23D 7/00

Claims (8)

(57) [Claims] 1. Fatty oil 35-55% by weight, non-fat milk solid content 1
10 to 10% by weight, 0.1 to 2% by weight of an emulsifier containing a polyglycerol fatty acid ester, 1 to 10% by weight of sorbitol and / or a reduced starch saccharified product having an average molecular weight of 500 or less, 0.2 to 2% by weight of cyclodextrin and A creamy composition comprising water. 2. The creamy composition according to claim 1, wherein the fat or oil contains milk fat in an amount of 20% by weight or more. 3. The creamy composition according to claim 1, wherein the cyclodextrin contains α-cyclodextrin. 4. The creamy composition according to claim 1, wherein the creamy composition further comprises a fresh cream. 5. The creamy composition according to claim 1, wherein the creamy composition is a whipped cream. 6. Non-fat milk solids, sorbitol and / or water in water.
Alternatively, an aqueous phase formed by adding a hydrophilic emulsifier containing a reduced starch saccharified product having an average molecular weight of 500 or less, cyclodextrin and polyglycerin fatty acid ester is added, and an oil phase formed by adding a lipophilic emulsifier to fats and oils. A method for producing a creamy composition, which comprises adding a heated and melted oil phase to the aqueous phase, followed by emulsification. 7. The method according to claim 6, wherein the hydrophilic emulsifier is a polyglycerin fatty acid ester or a polyglycerin fatty acid ester and a sucrose fatty acid ester, and the lipophilic emulsifier is a lecithin and a glycerin fatty acid ester. 8. The method according to claim 6, wherein fresh cream is further added to the aqueous phase.