CUSTARD CREAM AND METHOD FOR PRODUCING CUSTARD CREAM

摘要

To provide smooth and glossy custard cream having excellent shape retention.SOLUTION: Custard cream contains saccharides, milk component, egg yolk, oil and fat, and cellulose nanofiber. Furthermore, it is preferable that the cream contains starch, and furthermore it is more preferable to contain thickening polysaccharides . It is preferable that a blending amount of cellulose nanofiber is 0.1 to 1.5 wt.% corresponding to solid content with respect to a total amount of custard cream material. A method for producing custard cream includes: a mixing process of mixing saccharides, milk component, egg yolk, oil and fat and cellulose nanofiber; and a process heating a mixture obtained in the mixing process to make the mixture creamy, and then cooling the mixture. It is preferable that cellulose nanofiber mixed in mixing process is in an aqueous dispersion state.SELECTED DRAWING: None