JP6227260B2 - Acid resistant cream - Google Patents

Description

  The present invention relates to a cream excellent in acid resistance (excluding whipped cream). For example, even when heated in contact with acidic foods such as tomato sauce and wine, the oil does not turn off, and even when contacted with acidic jelly having a pH of 5 or less, the cream aggregates and solidifies. The present invention relates to a cream having a smooth texture.

Patent Document 1 is a cooking cream containing an aqueous emulsion of fat or fat blend and containing milk protein, emulsifier, thickener and flavor substance, and the emulsion has a saturated fatty acid part: unsaturated fatty acid part (less than 4.0) A cooking cream is disclosed which contains 15 to 35% by weight of fat having a weight ratio of SAFA: PUFR) and whose fatty acid part is derived from fatty acids having 8 to 22 carbon atoms.
The technique disclosed in Patent Document 1 is characterized by using fats rich in saturated fatty acids (SAFA), and as a fat to be used, hardened soybean oil, hardened rapeseed oil and / or hardened coconut oil are disclosed.

  Patent Document 2 discloses an emulsification obtained by emulsifying an oil phase containing edible fat as a fatty acid and an aqueous phase containing a milk component as a main water-soluble component using polyglycerin fatty acid ester and succinic acid fatty ester as emulsifiers. Disclosed is a cooking cream having heat resistance, which is made of food and is heat-sterilized as a whole.

Japanese Patent Laid-Open No. 04-228047 Japanese Patent Laid-Open No. 04-020256

Creams including conventional cooking creams generally lack acid resistance. Accordingly, when heated in contact with acidic foods having a pH of 5 or less, or when stored for a long time in contact with acidic foods having a pH of 5 or less, oil-off or aggregation or solidification of the cream occurs. Oil-off, cream agglomeration or solidification significantly reduces commercial value. Even if the aggregation of the cream is not regarded as a problem in appearance, it causes a rough texture, resulting in a decrease in the commercial value.
In the present invention, in view of such problems, even when heated in contact with acidic foods having a pH of 5 or less, the occurrence of oil-off is remarkably suppressed, and long-term storage is in contact with acidic foods having a pH of 5 or less. Even if it is a case, it aims at providing the cream which has smooth food texture, without cream condensing and solidifying.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have used oils and fats having a melting point of 30 ° C. or less, sucrose fatty acid esters having an HLB value of 14 or more, and enzymatically decomposed lecithin and / or polyglycerin fatty acid esters in combination. Thus, the present inventors have found that the above-described problems can be solved and an acid-resistant cream capable of maintaining a smooth texture can be provided, and the present invention has been achieved.

The present invention relates to an acid resistant cream having the following aspects;
Item 1. Fats and oils with a melting point of 30 ° C. or lower,
A sucrose fatty acid ester having an HLB value of 14 or more, and an enzymatically decomposed lecithin and / or a polyglycerol fatty acid ester,
Acid-resistant cream (except whipped cream).
Item 2. Item 2. The acid-resistant cream according to Item 1, wherein the fat contains at least one selected from the group consisting of coconut oil, refined coconut oil, palm oil, rapeseed oil, safflower oil, corn oil, sunflower oil, soybean oil, and cottonseed oil.
Item 3. Item 3. The acid-resistant cream according to Item 1 or 2, which does not substantially contain a phosphate.
Item 4. The sucrose fatty acid ester content having the HLB value of 14 or more is 0.05 to 0.6% by mass, and the enzyme-degraded lecithin and / or polyglycerol fatty acid ester content is 0.01 to 1% by mass, Acid-resistant cream according to any one of the above.
Item 5. Item 5. The acid-resistant cream according to any one of Items 1 to 4, wherein the acid-resistant cream is used for a multilayer food product in which at least one layer is a cream layer and at least one layer is an acidic food layer.
Item 6. Item 5. The acid-resistant cream according to any one of Items 1 to 4, which is a cream for cooking.

By this invention, generation | occurrence | production of the oil-off which arises when it heats in the state (it contains mixing, the same below) contacted with acidic foods, such as tomato sauce and wine, can be suppressed notably.
Further, according to the present invention, it is possible to provide a cream having a smooth texture without agglomeration and solidification even when stored for a long period in contact with acidic foods having a pH of 5 or less such as fruit jelly and mango pudding. It becomes possible. As described above, by using the present invention, even under severe acidic conditions, the occurrence of oil-off, aggregation or solidification of the cream is significantly suppressed, and a very versatile cream can be provided. It becomes possible.

  The acid-resistant cream of the present invention contains fats and oils having a melting point of 30 ° C. or less, sucrose fatty acid esters having an HLB value of 14 or more, and enzyme-decomposed lecithin and / or polyglycerin fatty acid esters.

The fats and oils used in the acid resistant cream of the present invention have a melting point of 30 ° C. or lower, preferably 28 ° C. or lower. In the present invention, the “melting point” refers to the melting point measured according to the Food Additives Specification, 8th edition, “38. Melting point measurement method” and the method for measuring the second type substance.
In this invention, if fats and oils which have the said melting | fusing point, a kind will not be limited and various fats and oils can be used. For example, palm oil, refined palm oil, palm oil, rapeseed oil, safflower oil, corn oil, sunflower oil, soybean oil, cottonseed oil and the like. Preferred is refined coconut oil or mixed oil. The kind of mixed oil will not be restrict | limited especially if melting | fusing point is 30 degrees C or less fats and oils. For example, fats and oils obtained by mixing at least two kinds of fats and oils such as palm oil, refined palm oil, palm oil, rapeseed oil, safflower oil, corn oil, sunflower oil, soybean oil, and cottonseed oil described above, preferably palm oil and palm oil And at least two kinds of mixed oils selected from rapeseed oil. The fat content in the cream is not particularly limited. Usually, it is desirable to set it as 5-45 mass%, Preferably it is 7-30 mass%.

In the present invention, a sucrose fatty acid ester having an HLB value of 14 or more, preferably 15 or more, more preferably 16 or more is used. When sucrose fatty acid ester having an HLB value of less than 14 is used, not only the aggregation, solidification, and oil-off during heating cannot be suppressed, but also the stability of the cream itself is sufficient. Can not hold on. Although the upper limit of the HLB value is not particularly limited, it can be exemplified as 20, preferably 18, and more preferably 17.
Examples of the fatty acid constituting the sucrose fatty acid ester include saturated or unsaturated fatty acids having 12 to 24 carbon atoms, preferably 16 to 22 carbon atoms, and examples thereof include stearic acid and palmitic acid. The sucrose fatty acid ester of the present invention has a monoester content of more than 50%, and the total content of diester, triester and polyester is preferably less than 50%.

  The content of sucrose fatty acid ester having an HLB value of 14 or more in the cream is usually 0.05 to 0.6% by mass, preferably 0.075 to 0.5% by mass, more preferably 0.1 to 0.4% by mass. %. By using a sucrose fatty acid ester of HLB14 or more within this range, a highly stable cream can be prepared without deteriorating the flavor of the cream, and even when heated, the oil emulsification is broken and the oil is off. It can be remarkably suppressed. Furthermore, the aggregation and solidification of the cream that occurs when it comes into contact with an acidic food can be significantly suppressed.

In the present invention, in addition to a sucrose fatty acid ester having an HLB value of 14 or more, enzyme-decomposed lecithin and / or polyglycerin fatty acid ester is used in combination.
Enzymatically decomposed lecithin is obtained by allowing phospholipase A2 to act on lecithin and hydrolyzing the ester bond of the 2-position fatty acid. The lecithin used as a raw material is not limited. For example, soybean lecithin and egg yolk lecithin. The present invention is characterized by the use of enzyme-decomposed lecithin, and the effect of the present invention cannot be obtained when lecithin that is not enzyme-decomposed lecithin is used.

  The polyglycerol fatty acid ester used in the present invention is not particularly limited as long as the fatty acid is esterified with polyglycerol obtained by polymerizing glycerol. Preferably, those having a polymerization degree of 2 to 11 can be used. As the polyglycerin fatty acid ester, decaglycerin stearic acid ester, pentaglycerin stearic acid ester or diglycerin palmitic acid ester can be particularly preferably used.

The content of the enzyme-decomposed lecithin and / or polyglycerol fatty acid ester in the cream is not particularly limited. Preferably, it is 0.01-1 mass%.
Among them, the content when using enzyme-degraded lecithin is usually 0.05 to 0.6% by mass, preferably 0.075 to 0.5% by mass, more preferably 0.1 to 0.4% by mass. . In the case of polyglycerin fatty acid ester, it is usually 0.01 to 1% by mass, preferably 0.01 to 0.6% by mass, and more preferably 0.02 to 0.4% by mass.
By using an enzymatically decomposed lecithin and / or polyglycerin fatty acid ester within the above range, even when heated under acidic conditions, the emulsification of the cream is broken, oil-off does not occur, and aggregation and solidification are prevented. A cream that is significantly superior and also excellent in flavor can be prepared.

  In this invention, it is preferable to use enzyme-decomposed lecithin in 20-200 mass parts with respect to 100 mass parts of sucrose fatty acid ester of HLB value 14 or more, Preferably it is 30-100 mass parts. The polyglycerol fatty acid ester is preferably used in the range of 5 to 300 parts by mass, preferably 8 to 70 parts by mass, with respect to 100 parts by mass of the sucrose fatty acid ester having an HLB value of 14 or more.

The acid resistant cream of the present invention contains protein. The kind of protein in particular is not restrict | limited, The protein which can be used for a foodstuff can be used. For example, milk protein (cow milk, skim milk powder, whole milk powder, whey protein, casein etc.), soybean protein (soy milk etc.), wheat protein, rice protein etc. are mentioned. Preferably it is milk protein.
The protein content in the acid-resistant cream of the present invention is not particularly limited. However, generally, when the protein content is 0.1% by mass or more, agglomeration, solidification, and oil-off occurring when heated with an acidic food are likely to be regarded as problems. In the present invention, even if the protein content in the acid-resistant cream is within the range of 0.2 to 1.5% by mass, the oil-off that occurs when the cream is agglomerated, solidified or heated is suppressed, and the cream has a smooth texture It has the advantage that can be provided.

  A small amount of protein has less cohesiveness and good cream stability, but it is desirable to use a large amount of milk protein from the viewpoint of flavor. Normally, if the milk protein content is about 0.5 to 1% by mass, the flavor of milk can be exhibited. When the milk protein content is high, the flavor is improved, but when it comes into contact with an acidic food, the stability is impaired, and the milk protein aggregates to cause the cream to solidify. Therefore, in the present invention, even when the protein content is 0.5% by mass or more, and even if the protein is milk protein, the oil-off that occurs when the cream is agglomerated, solidified or heated when contacted with acidic food is significant. Therefore, a cream having a smooth texture can be provided. As a standard, the protein contained in milk is about 3% by mass, skim milk powder is about 35% by mass, whole milk powder is about 25% by mass, and soy milk is about 3.5% by mass. In the present invention, protein includes peptide.

The acid-resistant cream of the present invention desirably has a phosphate content of less than 0.15% by mass, preferably 0.1% by mass or less, and more preferably does not substantially contain phosphate.
In general, the use of phosphate in a cream makes it easy to suppress an increase in viscosity or solidification of the cream, but on the other hand, the taste specific to phosphate often adversely affects the taste and flavor of the cream. In the present invention, even when the phosphate content is reduced to less than 0.15% by mass, preferably 0.1% by mass or less, more preferably even when substantially free of phosphate, It has the advantage that the aggregation and solidification of the cream is significantly suppressed.

  The acid-resistant cream of the present invention can optionally contain an emulsifier, a saccharide, a fragrance, a pigment, and the like, as long as the effects of the present invention are not impaired, in addition to the above components.

The acid-resistant cream of the present invention can be prepared according to a conventional method except that it contains an oil having a melting point of 30 ° C. or lower, a sucrose fatty acid ester having an HLB value of 14 or more, and an enzymatically decomposed lecithin and / or polyglycerin fatty acid ester. .
For example, water, protein (milk raw material, soybean raw material, etc.), sucrose fatty acid ester having an HLB value of 14 or more, and an aqueous phase mixed with enzymatically decomposed lecithin and / or polyglycerin fatty acid ester are mixed with an oil phase and necessary It can prepare by performing a homogenization process according to. When preparing an aqueous phase, you may heat an aqueous phase to about 75-90 degreeC as needed. Examples of the conditions for the homogenization treatment include a two-stage homogenization process of 5 to 15 MPa for the first stage and 2 to 5 MPa for the second stage. Preferably, the pressure by homogenization (when performing the homogenization process in two stages, the total pressure) is 15 MPa or more, more preferably 18 MPa or more.

The acid resistant cream of the present invention can be subjected to a sterilization step as necessary. For example, in the case of UHT sterilization treatment, sterilization conditions of 130 to 140 ° C. and 2 to 60 seconds can be exemplified.
The acid-resistant cream of the present invention thus obtained is a cream having stability without partly separating and causing lower skin even after one week.

In the acid-resistant cream of the present invention, the median diameter of the emulsified particles immediately after preparation is preferably 0.7 to 3 μm. More preferably, it is 0.7-1.5 micrometers, More preferably, it is 0.7-1.3 micrometers. As a means for preparing emulsified particles with the median diameter, the amount of emulsifier (such as sucrose fatty acid ester having an HLB value of 14 or more, enzymatically decomposed lecithin, polyglycerin fatty acid ester, etc.) to be used is adjusted. Various means, such as adjusting, are mentioned.
In the present invention, the median diameter of the emulsified particles refers to a value measured using a laser diffraction particle size distribution analyzer. As a laser diffraction type particle size distribution measuring device, for example, “SALD-2100-WJA1” manufactured by Shimadzu Corporation is available.

The acid-resistant cream of the present invention has a significantly suppressed oil-off, agglomeration, and solidification of the cream even under severe conditions such as heating in contact with acidic foods or prolonged contact, and smooth It has the advantage that a good texture can be maintained.
The acidic food is not particularly limited as long as it has a pH of 5 or less. For example, seasonings having a pH of 5 or less (eg, sauces such as pasta sauce), soup, wine, jelly, yogurt, bavaroa, apricot tofu, pudding, jam, gummy, drink jelly, liquid food, and the like can be exemplified.
In particular, even when the pH is less than 5, and even when the pH is as low as 4.5 or less, the acid-resistant cream of the present invention does not cause oil-off, aggregation or solidification, and can maintain a smooth and good texture. It has the extremely excellent advantage of. The lower limit of pH is not particularly limited. For example, pH 3.

Since the acid-resistant cream of the present invention has the above-described advantages, it can be suitably used for cooking creams and dessert creams. The acid resistant cream of the present invention does not include whipped cream. When the acid-resistant cream of the present invention is used as a cream for cooking, oil-off, aggregation, and separation of the cream are significantly suppressed even by direct fire using a frying pan. Therefore, even if it is a case where it heat-processes in the state which mixed acidic foods, such as a tomato sauce and wine, emulsification breaks and it can provide a smooth cream sauce without producing oil-off. In this respect, it is particularly useful as a cooking cream (more preferably cooking cream heated in contact with an acidic food).
When the acid resistant cream of the present invention is used as a dessert cream, it can be suitably used for multilayer foods. For example, a multilayer food product in which at least one layer is a cream layer and at least one layer is an acidic food layer is distributed and stored in a state where the cream and the acidic food are in contact with each other, so that the cream is exposed to acidic conditions for a long period of time. . Even in such a case, by using the acid-resistant cream of the present invention, it is possible to provide a multilayer food (eg, dessert) that is excellent in suppressing the aggregation and solidification of the cream and has a smooth texture.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples do not limit the present invention. In the examples, “parts” and “%” mean “parts by mass” and “mass%”, respectively, and “*” in the text means that they are manufactured by San-Ei Gen FFI Co., Ltd.

Experimental Example 1 Acid-resistant cream and multilayer food (1)
(Preparation of acid-resistant cream)
Acid resistant creams were prepared according to the formulations in Tables 1 and 2. Specifically, skim milk powder and an emulsifier that were previously powder-mixed in ion-exchanged water were added, and the mixture was stirred and dissolved at 80 ° C. for 10 minutes to prepare an aqueous phase. Molten refined coconut oil was added to the aqueous phase and stirred for 5 minutes. The total amount was corrected using ion-exchanged water so that the total amount became 100% by mass, and UHT sterilization was performed (at 138 ° C. for 15 seconds). Next, homogenization was performed at 75 ° C. (first stage 9 MPa, second stage 3 MPa), and the homogeneous liquid was cooled to 10 ° C. or less to prepare an acid-resistant cream (the protein content of the cream was about 0.7%). mass%).

(Evaluation of cream)
The prepared cream was evaluated according to the criteria in Table 3. The evaluation results are shown in Table 2.

Note 1) Use sucrose fatty acid ester of HLB16 (monoester content is about 70%, total of diester, triester and polyester content is about 30%) Note2) Use decaglycerin stearate with a polymerization degree of 10

(Acid resistance test)
In Table 3, the acid resistance was evaluated by laminating a cream layer on the upper layer of pH 4 mango pudding prepared according to the formulation in Table 4 below, and evaluating the state after 10 days.

(Acid food manufacturing method)
While stirring water and refined coconut oil, a powder mixture of sugar, skim milk powder, gelling agent and emulsifier was added and stirred and dissolved at 80 ° C. for 10 minutes. Subsequently, mango puree, citric acid, a pigment and a fragrance were added, and the total amount was corrected with ion-exchanged water so that the total amount became 100 parts by mass. Homogenization was performed using a homogenizer (first stage: 10 MPa, second stage: 5 MPa), and 75 g was filled in the container. After standing for about 10 minutes in a refrigerator at 5 ° C. to solidify the surface, about 10 g of cream was placed on the mango pudding, sealed and stored in the refrigerator.

(result)
The creams of Examples 1-1 and 1-2 in which sucrose fatty acid ester having an HLB value of 16 and enzyme-degraded lecithin or polyglycerin fatty acid ester are used in combination are stable after 10 days from the preparation, and pH 4 acidic food (mango) The cream did not aggregate and solidify after 10 days in contact with the pudding), and the texture was smooth and good.
In Comparative Example 1-1 using only a sucrose fatty acid ester having an HLB value of 16, the cream was agglomerated and solidified by contact with an acidic food, and there was no commercial value. Although the sucrose fatty acid ester having an HLB value of 16 is used, the cream of Comparative Examples 1-2 to 1-5 in which the combination material is lecithin, distilled monoglyceride, succinic acid monoglyceride, or sorbitan fatty acid ester is a pH 4 acidic food (mango pudding) ), The cream partially solidified and the commercial value was significantly reduced. Without using the sucrose fatty acid ester having an HLB value of 16, the cream of Comparative Example 1-6 in which only the enzyme-decomposed lecithin and the polyglycerin fatty acid ester were used also aggregated and solidified due to contact with the acidic food. .

Experimental Example 2 Acid-resistant cream and multilayer food (2)
(Preparation of acid-resistant cream)
Acid resistant creams were prepared according to the formulations in Tables 5 and 6. Specifically, skim milk powder and an emulsifier that were previously powder-mixed in ion exchange water were added, and the mixture was stirred and dissolved at 80 ° C. for 10 minutes to prepare an aqueous phase. Molten oil was added to the aqueous phase and stirred for 5 minutes. The total amount was corrected using ion-exchanged water so that the total amount became 100% by mass, and UHT sterilization was performed (at 138 ° C. for 15 seconds). Next, homogenization treatment was performed at 75 ° C. (first stage 15 MPa, second stage 5 MPa), and the homogeneous liquid was cooled to 10 ° C. or less to prepare an acid-resistant cream (the protein content of the cream was about 0.7 mass). %).
(Evaluation of cream)
The prepared cream was evaluated according to the criteria in Table 3. The evaluation results are shown in Table 6.

(Acid resistance test)
In Table 6, the evaluation of acid resistance is the result of laminating a cream layer on the upper layer of pH 4 mango pudding prepared according to the formulation of Table 4 and evaluating the state after 10 days, as in Experimental Example 1.

(result)
The creams of Examples 2-1 and 2-2 using refined coconut oil having a melting point of 24 ° C are stable even after 10 days have passed since the preparation, and after 10 days have passed in contact with an acidic food (mango pudding) having a pH of 4 The cream did not agglomerate and solidify, and the texture was very smooth and good.
On the other hand, the creams of Comparative Examples 2-1 and 2-2 using a hardened coconut oil having a melting point of 33 ° C. were agglomerated and solidified by contact with acidic food, and had no commercial value.
Furthermore, Example 2 except that the type of polyglycerin fatty acid ester used in Example 2-2 was changed to pentaglycerin stearate (Example 2-3) or diglycerin palmitate (Example 2-4). Acid-resistant cream and multilayer food were prepared in the same manner as -1. The creams of Examples 2-3 and 2-4 are stable even after 10 days from the preparation, and the cream does not aggregate and solidify even after 10 days in contact with the pH 4 acidic food (mango pudding). The texture was also smooth and good.

Experimental Example 3 Acid-resistant cream and multilayer food (3)
(Preparation of acid-resistant cream)
Acid resistant creams were prepared according to the formulations in Tables 7 and 8. Specifically, skim milk powder and an emulsifier that were previously powder-mixed in ion exchange water were added, and the mixture was stirred and dissolved at 80 ° C. for 10 minutes to prepare an aqueous phase. Molten refined coconut oil was added to the aqueous phase and stirred for 5 minutes. The total amount was corrected using ion-exchanged water so that the total amount became 100% by mass, and UHT sterilization was performed (at 138 ° C. for 15 seconds). Next, homogenization was performed at 75 ° C. (first stage 9 MPa, second stage 3 MPa), and the homogeneous liquid was cooled to 10 ° C. or less to prepare an acid-resistant cream (the protein content of the cream was about 0.7 mass). %).
(Evaluation of cream)
The prepared cream was evaluated according to the criteria in Table 3. The evaluation results are shown in Table 8.

(Acid resistance test)
In Table 8, the evaluation of acid resistance is the result of laminating a cream layer on the upper layer of mango pudding of pH 3.5 prepared by changing the amount of citric acid in the mango pudding formulation of Table 4, and evaluating the state after 10 days It is.

(result)
The acid resistant cream of Example 3-1 combined with a sucrose fatty acid ester having an HLB value of 16 and an enzymatically decomposed lecithin is stable even after 10 days from the preparation, and is in contact with an acidic food (mango pudding) having a pH of 3.5 The cream did not aggregate and solidify after 10 days, and the texture was smooth and good. On the other hand, Comparative Examples 3-1 and 3-2 using a sucrose fatty acid ester having an HLB value of 11 or 9 cause lower layer skies in the cream itself without contact with acidic food, and contact with acidic food. Coagulated and solidified the cream.

Experimental Example 4 Acid-resistant cream and pasta sauce (Preparation of acid-resistant cream)
Acid resistant creams were prepared according to the formulations in Table 9 and Table 10. Specifically, skim milk powder and an emulsifier that were previously powder-mixed in ion exchange water were added, and the mixture was stirred and dissolved at 80 ° C. for 10 minutes to prepare an aqueous phase. Molten oil was added to the aqueous phase and stirred for 5 minutes. The total amount was corrected using ion-exchanged water so that the total amount became 100% by mass, and UHT sterilization was performed (at 138 ° C. for 15 seconds). Next, homogenization treatment was performed at 70 ° C. (first stage 15 MPa, second stage 5 MPa), and the homogeneous liquid was cooled to 10 ° C. or less to prepare an acid-resistant cream (the protein content of the cream was about 1.4 mass). %).
(Evaluation of cream)
The prepared cream was evaluated according to the criteria in Table 11. Table 10 shows the evaluation results.

(result)
The creams of Examples 4-1 and 4-2 using refined coconut oil having a melting point of 24 ° C., a sucrose fatty acid ester having an HLB value of 14 or more, and an enzymatically decomposed lecithin and / or a polyglycerin fatty acid ester are 10 days after the preparation. Even when heated in contact with acidic foods (tomato puree, white wine) having a pH of 5 or less, oil-off does not occur, and the cream does not agglomerate and solidify. The cream had a good texture. From these results, it was found that the acid-resistant cream of the present invention is excellent as a cooking cream such as pasta sauce.
On the other hand, the creams of Comparative Examples 4-1 to 4-4, each using sucrose fatty acid ester having an HLB value of 14 or more, enzymatically decomposed lecithin, polyglycerin fatty acid ester, and glycerin fatty acid ester monoglyceride, were all in contact with acidic food. The oil was turned off by heating in the state, and the commercial value was low. Moreover, many of the food textures had a rough texture, and it was impossible to provide a cream having a smooth and good texture without causing oil-off.

Claims (5)

Fats and oils with a melting point of 30 ° C. or lower,
A sucrose fatty acid ester having an HLB value of 14 or more ,
Enzymatic degradation lecithin ,
And a polyglycerol fatty acid ester ,
Acid-resistant cream (except whipped cream). The acid-resistant cream according to claim 1 , which is substantially free of phosphate. The HLB value 14 or more sucrose fatty acid ester content of 0.05 to 0.6 wt%, and enzymatically decomposed lecithin and / or polyglycerol fatty acid ester content of 0.01 wt%, according to claim 1 or 2 Acid-resistant cream according to any one of the above. At least one layer is a cream layer, characterized in that at least one layer is used in multi-layer food is a layer of acidic foods, acid resistance cream according to any one of claims 1-3. The acid-resistant cream according to any one of claims 1 to 4 , which is a cream for heat cooking.