JPS5844347B2 - Cream composition and oil and fat composition suitable for its production - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a creamy foamable oil-in-water emulsified fat, a method for producing the same, an oil and fat composition for producing the emulsified fat, and a method for producing the same. The present invention relates to a creamy foamable emulsified fat that has a small amount of foam, has good workability in mechanical foaming, and has extremely excellent shape retention after foaming, an oil and fat composition for producing the emulsified fat, and a method for producing the same.

In recent years, as eating habits have become more Westernized, the production of Western confectionery has increased significantly, and the production volume has tripled over the past 10 years.

Initially, fresh cream was used as a topping and filling material for these Western confectioneries, but due to the lack of domestic milk resources and the resulting rise in prices, fresh cream has an excellent flavor, but it is difficult to foam. When foaming, the mechanical aptitude is sufficient, and the width of the foaming end point is narrow, which often results in failure. In recent years, due to the drawbacks such as vibration during transportation causing the mold to warp and reducing the product value, and loss of bubbles and yellowing due to defoaming,
Filled cream made from fresh cream and animal and vegetable oils, fat-free milk solids, emulsifiers, stabilizers, etc. can be mixed and used, or the filled cream itself as described above can be substituted for fresh cream, and even fresh cream can be used. Compound cream is manufactured from the above-mentioned raw materials to replace fresh cream.

However, at present, many of these filled creams or compound creams do not necessarily have sufficient suitability as raw materials for Western confectionery.

Roughly speaking, the physical properties required of creams as raw materials for confectionery are as follows.

First of all, oils and fats. A cream composition that is stable and of almost the same quality despite fluctuations in various conditions during various steps such as preliminary emulsification, high-pressure homogenization, and cooling when producing a cream composition from non-fat milk solids, emulsifiers, etc. Second, the produced creamy composition may be mixed with fresh cream, or even if it is made by mixing with fresh cream in advance, the quality of fresh cream may vary (seasonal variations, new products or old products). Thirdly, the produced creamy composition absorbs these quality fluctuations and always exhibits a constant quality, despite the fluctuations in temperature between indoors and outdoors during storage and transportation. It does not thicken or solidify due to vibrations, etc., and its physical properties are almost always constant during foaming.Fourthly, when used after foaming, the foaming time to reach the optimal foaming state is constant. The end point of foaming has an appropriate width, the overrun is moderate and constant, and the foam has sufficient firmness.
It has stickiness and is easy to decorate with artificial flowers.
In addition, even when left in a piping bag, it does not defoam, allowing you to create artificial flowers smoothly and uniformly without getting stiff until the end, and the foam has sufficient hardness even when applied or sandwiched. Fifthly, the artificial flower should have good shape retention so that it can maintain its original state for several days when it is placed on a cake, and it should not cause whey separation (leakage or bleeding). Sixthly, it should not cause whey separation (leakage or bleeding). Seventhly, it has a smooth surface, has a suitable gloss, and does not discolor or change in appearance even after a long period of time. The texture in the mouth is equal to or better than that of fresh cream.

Especially in the Western confectionery industry, which has traditionally been slow to mechanize.
In recent years, mechanization has progressed due to rapid technological innovation, and instead of whipping cream by hand by skilled craftsmen, various machines (so-called whippers) are now used to whip cream. Therefore, among the physical properties required for the above-mentioned creamy composition, it has become particularly required that the fourth whipping (foaming) end point has a width.

In other words, in conventional creamy compositions, the range of the end point of foaming (the foaming time until the optimal foaming state is reached) is very narrow, and if foaming is stopped before the optimal foaming state is reached, the foamed composition It has a weak stiffness, tends to sag over time, and is prone to leaks.On the other hand, products that have been foamed past the optimal foaming state will have a strong stiffness, but the texture will be poor, and the product value will be lost. was there.

Therefore, it is necessary to stop foaming at the optimal foaming state, but in the case of conventional manual work, this has been difficult to achieve due to the craftsman's many years of experience and intuition.

However, while mechanical whipping has the advantage of being able to whip a large amount of foam quickly, it is difficult to delicately control the end point of foaming, which has been a major bottleneck in mechanizing the foaming process.

A wide variety of cream compositions have been proposed so far, some of which are already on the market. There are almost no products with a wide range of properties, and although some of the physical properties required for creamy compositions mentioned above are met, on the contrary, some properties are inferior. However, there is still no one that is particularly suitable for mechanical foaming and that satisfies all of the physical properties required for the above-mentioned cream compositions.

The purpose of the present invention is to improve the conventional cream composition as described above, and to provide one that satisfies all the physical properties required of a cream composition, especially the suitability for foaming by a machine. That is.

That is, the present invention relates to a cream composition and an oil/fat composition suitable for producing the same. Esther and (C
) Contains an emulsifier consisting of sorbitan unsaturated fatty acid ester and fats and oils, the amount of each of the emulsifiers is 0.1% by weight or more based on the fats and oils, and the total amount of the emulsifiers is 0% by weight based on the fats and oils.
．． 3 to 3.0% by weight, (4) is 1% to the total amount of emulsifier
2 to 60% by weight, and the ratio of (B) to (C) is 0.5 to 2, and the cream composition of the present invention is characterized by containing glycerin fatty acid with a iodine value of 20 to 120. An oil-in-water emulsified fat containing an emulsifier consisting of an ester, (B) a sucrose fatty acid ester with an HLB of 5 to 16, (0 sorbitan unsaturated fatty acid ester), oil, fat, water, and non-fat milk solids. On the other hand, 25 to 53% by weight of water, 40 to 75% by weight of water, 1% non-fat milk solids, 0.5 to 7% by weight of total emulsifier, and 0.0% of emulsifier to oil and fat. 1% by weight or more, the total amount of the emulsifier is 0.3-3.0% by weight based on the fat and oil, (A) is 12-60% by weight based on the total amount of the emulsifier, and (B) is based on (C). )
It is characterized by a ratio of 0.5 to 2.0.

The oils and fats that can be used in the present invention include animal and vegetable oils, hydrogenated oils and fats, singly or a mixture of two or more thereof, and those obtained by subjecting these to various chemical and/or physical treatments at 10°C. The SFI characteristic value of is 25~
51, with an elevated melting point of 25-38°C.

Such oils and fats include, for example, soybean oil, cottonseed oil, corn oil,
Examples include various animal and vegetable oils such as sunflower oil, safflower oil, palm oil, rapeseed oil, kapok oil, coconut oil, milk fat, lard, fish oil, and whale oil, as well as their hydrogenated oils, fractionated oils, and transesterified oils.

Among these, particularly preferred are hydrogenated liquid vegetable oils such as hydrogenated cottonseed oil, hydrogenated kapok oil, hydrogenated rapeseed oil, hydrogenated soybean oil, hydrogenated corn oil, and hydrogenated sunflower oil, or hydrogenated palm oil or its fractionated oil. One or more types of oil (i
) and lauric oil such as coconut oil, palm kernel oil, or one or more of these hydrogenated oils (11) and/or soybean oil,
One of the fats and oils that are liquid at 0°C, such as cottonseed oil, kapok oil, corn oil, rice bran oil, sunflower oil, rapeseed oil, and safflower oil.
Oil composition (I) obtained by mixing at least one species (iiD) or an oil composition (II) obtained by transesterifying such an oil composition or the above oil or fat (iii) or/and palm oil and/or palm An oil and fat composition (IID or oil and fat composition (1), (If
) and/or (2) and tributyrin, the oil and fat composition (5) or the oil and fat composition (
1) , (1) , (I[I) , (IV)(7
) Oil and fat compositions containing two or more types (■), etc.

Note that it is permissible to use animal fats such as beef tallow, lard, fish oil, whale oil, and milk fat, or their hydrogenated oils, as a substitute for the above-mentioned fats and oils:), although they are slightly inferior to fats and oils (i) in terms of flavor.

The solid fat content coefficient SFI of the fats and oils used in the present invention must be within a certain range in order to obtain a creamy composition that melts in the mouth and has almost no difference in flavor from fresh cream. The range is shown in Table 1.

Further, the amount of fat used in the present invention is 25 to 53%, preferably 35 to 50% in the creamy fat composition.

If it is less than 25%, a cream composition with sufficient shape retention cannot be obtained, and if it exceeds 53%, the viscosity of the cream composition will become too high, and the viscosity will increase over time or due to vibrations during transportation, etc. If this occurs and the product is whipped again, only a foam with low overrun can be obtained.

In the present invention, glycerin fatty acid ester, sucrose fatty acid ester, and sorbitan unsaturated fatty acid ester are used as emulsifiers.

The glycerin fatty acid ester that can be used is a mixture of glycerin and an unsaturated fatty acid having 12 to 22 carbon atoms or a saturated fatty acid, preferably 16 to 18 carbon atoms.
It is a partial ester with several fatty acids, and has a monoester as its main component and an iodine value of 20 to 120.

Furthermore, the sucrose fatty acid ester used in the present invention refers to mono-, di-, and polyesters of sucrose and saturated and unsaturated fatty acids having 12 to 22 carbon atoms, preferably fatty acids having 16 to 18 carbon atoms, etc. Furthermore, the sorbitan unsaturated fatty acid ester used in the present invention is a mixture of partial esters of 16 to 22 carbon atoms or a mixture of it and saturated fatty acids (unsaturated fatty acids 50% by weight or more, preferably 7
0% or more) and sorbitan, or a partial ester with a mixture containing sorbitan and nrubitol as the main component, containing monoester as the main component, and polyester such as sea or triester. be.

Examples of the saturated fatty acids constituting the various emulsifiers mentioned above include myristic acid, palmitic acid, stearic acid, lauric acid, and arachidic acid, among which palmitic acid and stearic acid are particularly preferred, and unsaturated fatty acids include, for example. These include oleic acid, somarinic acid, linoleic acid, elaidic acid, liluic acid, etc. Among them, particularly preferred are oleic acid and seamarinic acid.In the present invention, sorbitan unsaturated fatty acid ester as an emulsifier, sucrose with HLB5 to 16 Fatty acid ester, iodine value 2
Each of 0 to 120 glycerin fatty acid esters has a fat content of 0.
．． It is necessary to use 1% or more, and without any one of these, the oil or fat composition or cream composition cannot achieve the object of the present invention.

In addition, the total amount of emulsifiers needs to be 0.3 to 3.0%, preferably 0.6 to 2.0% based on fats and oils, and the amount of glycerin fatty acid ester needs to be 12% to the total amount of emulsifiers. ~60% by weight, and the ratio of sucrose fatty acid ester to sorbitan unsaturated fatty acid is required to be within the range of 0.5 to 2.0.

If the ratio of glycerin fatty acid ester to the total amount of emulsifier exceeds 60%, the overrun when foaming becomes too high, making it difficult to put it into practical use;
If it is less than 2%, the shape retention of the foam will be weak and the artificial flowers will fade over time, which is not preferable.

Furthermore, if the ratio of sucrose fatty acid ester to sorbitan fatty acid ester is greater than 2.0, the foaming time becomes too long and foaming becomes difficult.
If it is less than 5, the viscosity of the cream composition will be extremely high, and the overrun when foamed will be too low to be practical.

Furthermore, if the total amount of emulsifier is less than 0.13% based on fat or oil, emulsification will be insufficient and it will easily separate, resulting in significantly poor foaming properties, and if it exceeds 3.0%, the viscosity of the cream composition will increase. However, it is easy to solidify, and when foamed, the overrun is too low to be of practical use.

The creamy composition of the present invention contains non-fat milk solids.

The non-fat milk solid content refers to milk solid content excluding fat content, and is mainly composed of milk protein.

Sources of such non-fat milk solids include, for example, animal milk such as cow's milk, skim milk, skim milk powder, skim condensed milk, frozen concentrated skim milk, buttermilk, powdered buttermilk, powdered whey, condensed milk, powdered milk,
Various dairy products can be used, such as cream, sodium caseinate, casein, etc.

In addition to non-fat milk solids, for example, vegetable protein such as soybean protein may be added as necessary.

The amount of nonfat milk solids in the creamy composition of the present invention is preferably 0.5 to 7%, particularly 3 to 6%, based on the total, and the amount of water is preferably 40 to 75%, based on the total.

The composition of the present invention can also contain various additives such as coloring agents, flavoring agents, seasonings, and thickening agents.

In particular, when using skim milk as a source of non-fat milk solids in cream compositions, it is desirable to add phosphates, and by including such additives, products of better quality can be obtained. It can be done.

The method for producing the composition of the present invention is as follows.

First, the oil and fat composition of the present invention is prepared by melting the raw material oil, adding an emulsifier thereto, mixing and stirring to dissolve or disperse the emulsifier in the oil, and then using a quenching plasticizer, for example, used in the production of shortening. It can be manufactured by passing it through, rapidly cooling it, and plasticizing it.

In this case, emulsifiers that are difficult to disperse in fats and oils are prepared by melting a small amount of fats and oils in advance and uniformly dispersing them in the presence of the emulsifier used in the present invention. Add to the melt, then mix,
By stirring and rapidly cooling and plasticizing, an oil and fat composition of higher quality can be produced.

For example, sucrose fatty acid esters are difficult to disperse in fats and oils, so
Approximately three times the amount of oil such as coconut oil is melted at as low a temperature as possible, sorbitan unsaturated fatty acid ester is added, mixed and stirred, and the mixture is further heated to melt the remaining fat. An oil and fat composition of excellent quality can be obtained by adding a glycerin fatty acid ester to the mixture, followed by mixing and stirring, followed by rapid cooling and plasticization.

If necessary, an oil or fat composition can also be produced by dissolving or dispersing an emulsifier that is difficult to dissolve in oil or fat in a small amount of water and dispersing it in oil or fat.

The creamy composition of the present invention can be prepared by melting the oil composition produced as described above and then mixing it with an aqueous phase containing non-fat milk solids, or by heating and melting the raw material oil. The oil phase prepared with some or all emulsifiers or no emulsifiers and the aqueous phase containing non-fat milk solids with some or all emulsifiers or no emulsifiers added. are mixed to form an oil-in-water emulsion, and this is homogenized, for example, through a high-pressure homogenizer while maintaining it at a temperature of, for example, 50 to 70°C. If necessary, for example, fresh cream, etc. is mixed therein, and further homogenized. It can be processed and manufactured.

The creamy composition produced in this manner is further sterilized batchwise or continuously by indirect heating or direct heating sterilization means, and aseptically packaged to make it suitable for distribution and storage. Of course, it is also possible to use it as a product.

The creamy composition of the present invention can provide stable quality regardless of fluctuations in various conditions during the manufacturing process, has excellent compatibility with fresh cream during the manufacturing process, and is free from fluctuations in the quality of fresh cream. It absorbs and exhibits a certain quality, does not thicken and solidify due to temperature changes indoors or outdoors during storage or transportation, or vibrations caused by transportation, and the physical properties of the foamed product are always stable and optimal. The time to reach the foaming state is constant, the end point of foaming has an appropriate width, the overrun is moderate and constant, and the foamed product has sufficient firmness and stickiness, and it is easy to defoam. It does not easily become dull over time, allows you to create artificial flowers smoothly and uniformly, and has excellent shape retention.
It does not cause whey separation, has a smooth and glossy appearance, does not easily change over time, has a good flavor and melts in the mouth, is equivalent to or better than fresh cream, and is used as a cream composition. It has well-balanced and excellent physical properties from various viewpoints.

Example 1 70 parts of hydrogenated soybean oil with an elevated melting point of 34°C, 20 parts of coconut oil, and 10 parts of soybean oil were mixed and melted, and 0.57 part of sucrose fatty acid ester with HLB 9 and sorbitan unsaturated fatty acid ester with HLB 4.2 were mixed and melted. 0.57 part of monoglyceride and 0.69 part of monoglyceride having an iodine value of 2.5 were added thereto, and these were dissolved or dispersed, and then rapidly cooled and plasticized through a votator to obtain an oil and fat composition.

Example 2 44 parts of the oil and fat composition obtained in Example 1 and 56 parts of skim milk to which 0.25% of sodium hexametaphosphate were added were mixed at 70°C.
After mixing and stirring for 0 minutes, the mixture was homogenized at a homogenization pressure of 50 to 9/-, to which 43 parts of natural fresh cream with an oil content of 45% was added and mixed, and the mixture was sterilized at 75°C for 15 minutes using a plate sterilizer. The mixture was cooled to 10° C. and further aged in a refrigerator at 5° C. for 15 hours to obtain a cream composition.

This creamy composition is applied with an electric hand whipper for 6 minutes per minute.
When stirred at a speed of 0.00 rpm, a foam with excellent shape retention, texture, moderate overrun, and good flavor was obtained.

Further, this cream composition reached its optimum foaming state in 5 minutes and 10 seconds, but maintained a good foaming state for 40 seconds from 4 minutes and 50 seconds to 5 minutes and 30 seconds.

Example 3 70 parts of hydrogenated soybean oil with an elevated melting point of 34°C, 20 parts of coconut oil,
Mix and melt 10 parts of soybean oil, and add 0.57 parts of sorbitan unsaturated fatty acid ester with HLB4.2 and iodine value 2.
0.69 part of monoglyceride No. 5 was added and dissolved and dispersed to prepare an oil phase.

On the other hand, 10 parts of skim milk containing 0.45 parts of sucrose fatty acid ester of HLB9 and 0.2570 parts of sodium hexametaphosphate
0 parts and an aqueous phase was prepared.

44 parts of the above oil phase and 56 parts of the above water phase were mixed and stirred at 70°C for 10 minutes, then homogenized at a homogenization pressure of 50/9/-, and 43 parts of fresh cream with an oil content of 45% was added and mixed.
After sterilizing at 75℃ for 15 minutes in a plate-type sterilizer,
The mixture was cooled to 100C and further aged in a refrigerator at 5C for 15 hours to obtain a creamy composition.

This cream composition had almost the same physical properties as those obtained in Example 2.

Example 4 A cream composition was produced in exactly the same manner as in Example 3, except that fresh cream was not added after homogenization.

When this creamy composition was foamed, a foam with a wide foaming end point and excellent shape retention, texture, and flavor was obtained.

Example 5 A mixture of 35% oil phase and 65% aqueous phase was prepared in exactly the same manner as in Example 3 except that sodium alginate was added to the aqueous phase and no fresh cream was added after homogenization. A cream composition containing 0.05% sodium alginate was produced.

This composition also gave a foamed product with good texture and flavor, and had a long foaming end point width, and was of excellent quality.

Comparative Example 1 70 parts of hydrogenated soybean oil with an elevated melting point of 34°C, 20 parts of coconut oil, and 10 parts of soybean oil were mixed and melted, and 1.36 parts of commercially available soybean lecithin (acetone insoluble content 60%) and propylene glycol fatty acid were mixed and melted. An oil phase was prepared by dissolving or dispersing 0.23 parts of ester, and on the other hand, 0.20 parts of HLBII sucrose fatty acid ester was added to 100 parts of skim milk containing 0.25% of sodium hexametaphosphate to prepare an aqueous phase. did.

Using 44 parts of the above oil phase and 56 parts of the above water phase, the following:
A cream composition was produced in exactly the same manner as in Example 3.

This creamy composition had a low viscosity and the foamed product had good shape retention, but the overrun was low and there was a sudden stiffness at the end of foaming, and the time required to maintain the optimal foaming state was
The cream composition had a very short foaming end point width of 5 seconds, making it extremely difficult to prepare a foam with an optimal foaming state.

Comparative Example 2 70 parts of hydrogenated soybean oil with an elevated melting point of 34°C, 20 parts of coconut oil, and 10 parts of soybean oil were mixed and melted, and 0.13 part of sorbitan unsaturated fatty acid ester with HLB 4.2 and iodine value 30 were mixed and melted.
An oil phase was prepared by adding 1.25 parts of glycerin monofatty acid ester and dissolving and dispersing them.

On the other hand, 100% of skim milk containing 0.34 parts of sucrose fatty acid ester of HLB9 and 0.25% of sodium hexametaphosphate
In addition, an aqueous phase was prepared.

A cream composition was produced in exactly the same manner as in Example 3 using the oil phase and aqueous phase thus prepared.

This cream composition had a long foaming time and an excessively high overrun, making it difficult to put it to practical use.

Comparative Example 3 70 parts of hydrogenated soybean oil with an elevated melting point of 34°C, 20 parts of coconut oil, and 10 parts of soybean oil were mixed and melted, and 1.09 parts of sorbitan unsaturated fatty acid ester with HLB 4.2 and iodine value 30 were mixed and melted.
An oil phase was prepared by adding 0.45 parts of glycerin fatty acid ester and dissolving and dispersing them.

On the other hand, 100% of skim milk containing 0.21 part of sucrose fatty acid ester of HLB9 and 0.25% of sodium hexametaphosphate
In addition, an aqueous phase was prepared.

A cream composition was produced in exactly the same manner as in Example 3 using the oil phase and aqueous phase thus prepared.

The resulting creamy composition has a significantly high viscosity <(SOO
Even when foaming occurred, the overrun was low and it was difficult to put it into practical use.

Comparative Example 4 70 parts of hydrogenated soybean oil with an elevated melting point of 34°C, 20 parts of coconut oil, and 10 parts of soybean oil were mixed and melted, and 0.27 part of sorbitan unsaturated fatty acid ester with HLB 4.2 and iodine value 30 were mixed and melted.
An oil phase was prepared by adding 0.45 parts of glycerin monofatty acid ester and dissolving and dispersing them.

On the other hand, 100 parts of skim milk containing 0.85 parts of sucrose fatty acid ester of HLB9 and 0.25% of sodium hexametaphosphate
In addition, an aqueous phase was prepared.

A cream composition was produced in exactly the same manner as in Example 3 using the oil phase and aqueous phase thus prepared.

When the resulting creamy composition was foamed, the foaming time was too long to be of practical use.

Comparative Example 5 70 parts of hydrogenated soybean oil with an elevated melting point of 34°C, 20 parts of coconut oil, and 10 parts of soybean oil were mixed and melted, and 0.82 part of sorbitan unsaturated fatty acid ester with HLB 4.2 and iodine value 30 were mixed and melted.
10.18 parts of glycerin monofatty acid ester/L was added and dissolved and dispersed to prepare an oil phase.

On the other hand, 100% of skim milk containing 0.64 parts of sucrose fatty acid ester of HLB9 and 0.25% of sodium hexametaphosphate
In addition, an aqueous phase was prepared.

A cream composition was produced in exactly the same manner as in Example 3 using the oil phase and aqueous phase thus prepared.

The foam obtained by foaming this creamy composition had poor shape retention and dipped orally, so it could not be put to practical use.

The physical properties of the creamy compositions obtained in Examples 2 to 5 and Comparative Examples 1 to 5 are summarized in Table 2.

Comparative Example 6 70 parts of hydrogenated soybean oil with an elevated melting point of 34°C, 20 parts of coconut oil,
Mix and melt 10 parts of soybean oil, and add 0.57 parts of HLB9 sucrose fatty acid ester, sorbitan saturated fatty acid ester (ester of sorbitan and saturated fatty acids such as stearic acid, and the content of unsaturated fatty acids is 50 parts by weight). )0.57
1, and 0.69 parts of a saturated monoglyceride (ester of glycerin and stearic acid) having an iodine value of 2 was added thereto, and these were dissolved or dispersed, and then rapidly cooled and plasticized through a votator to obtain an oil and fat composition.

44 parts of this oil and fat composition and 0.25 parts of sodium hexametaphosphate
% skimmed milk was mixed and stirred at 70°C for 10 minutes, then homogenized at a homogenizing pressure of 50 kg/ffl, 43 parts of natural fresh cream with an oil content of 45% was added and mixed, and a plate-type sterilizer was used. Sterilize at 75℃ for 15 minutes and then 10℃
The mixture was cooled to 5°C and further aged in a refrigerator at 5°C for 15 hours to obtain a cream composition.

The viscosity was 80 senna poise.

When this creamy composition was stirred at a speed of 600 revolutions per minute with an electric hand whisk, it did not become plasticized even after 30 minutes, and because it did not have shape retention, it was impossible to mold artificial flowers using a piping bag, etc. It was intolerable.

Claims (1)

[Scope of Claims] 1 (A) a glycerin fatty acid ester with an iodine value of 20 to 120, (B) a sucrose fatty acid ester with an HLB of 5 to 16, and (
C) Contains an emulsifier consisting of sorbitan unsaturated fatty acid ester and fats and oils, the amount of each of the emulsifiers is 0.1% by weight or more based on the fats and oils, and the total amount of the emulsifiers is 0.3 to 3% by weight based on the fats and oils. 0% by weight, (4) is 12 to 60% by weight based on the total amount of emulsifier, and the ratio of (B) to (C) is 0.5 to 2. 2 (A) glycerin fatty acid ester with an iodine value of 20 to 120, (B) sucrose fatty acid ester with HLB of 5 to 16, and (
C) An oil-in-water emulsified fat containing an emulsifier consisting of sorbitan unsaturated fatty acid ester, oil, fat, water, and non-fat milk solids, in which the oil is 25 to 53% by weight based on the total weight and the water is based on the total weight. 40 to 75% by weight, non-fat milk solids content is 0.5 to 7% by weight based on the whole, each of the emulsifiers is 0.1% by weight or more based on the fat and oil, and the total amount of the emulsifier is based on the fat and oil. 0
．． 3-3.0% by weight, (A) is 1% based on the total amount of emulsifier
A cream composition characterized in that the content of (B) to (C) is 2 to 60% by weight and the ratio of (B) to (C) is 0.5 to 2.0.