COMPOSITION FOR CREAM FOR BAKERY AND CONFECTIONERY, CREAM FOR BAKERY AND CONFECTIONERY AND MANUFACTURING METHOD OF CREAM FOR BAKERY AND CONFECTIONERY

An embodiment of the present invention provides a composition for cream for confectionery and bakery containing a dried cream base comprising unmodified starch, cross-linked starch, and a solid sweetener and starch sodium octenyl succinate having a certain range of viscosity of the gelatinized liquid and the cream for confectionery and bakery manufactured from the composition. The cream for confectionery and bakery manufactured from the composition of the present invention has a glossy surface and softness required for cream. Also, the cream for confectionery and bakery according to the present invention keeps the essential properties thereof even if the cream is refrigerated for a long time, thereby having excellent storage stability. The composition for cream for confectionery and bakery of the present invention can used for making various kinds of cream including custard cream, butter cream, nonfat cream, and jam type cream. And the cream for confectionery and bakery according to the present invention is able to be spread on the surface of bread, cake, custard, or confections or filled in the same so as to enrich the texture and flavor.