Title:
BUTTER CREAM AND MANUFACTURING METHOD THEREOF
Document Type and Number:
Japanese Patent JP2015100333
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a butter cream with a reduced oily taste, readily meltable in the mouth like a fresh cream, excellent in heat proof shape retention and emulsion stability; and a manufacturing method thereof.SOLUTION: The butter cream includes a milk raw material with a phospholipid content in the solid content derived from milk of 2 mass% or more, having specific gravity of 0.4 to 0.9. The manufacturing method of a butter cream includes the steps of adding a milk raw material with a phospholipid content in the solid content derived from milk of 2 mass% or more to an oil, creaming the mixture, and then adding a sweetener to the mixture and mixing, such that the butter cream has specific gravity of 0.4 to 0.9.
Inventors:
OKAMOTO CHIE
KONDO KAZUHIKO
KONDO KAZUHIKO
Application Number:
JP2013245118A
Publication Date:
June 04, 2015
Filing Date:
November 27, 2013
Export Citation:
Assignee:
ADEKA CORP
International Classes:
A23D7/00; A23C13/12; A23L9/20
Domestic Patent References:
| JP2013099289A | 2013-05-23 | |||
| JPH0847373A | 1996-02-20 | |||
| JP2012000023A | 2012-01-05 | |||
| JP2004267166A | 2004-09-30 | |||
| JP2003299450A | 2003-10-21 |
Foreign References:
| WO2012014811A1 | 2012-02-02 |
Attorney, Agent or Firm:
Osamu Hatori
Hiromi Nakano
Hiromi Nakano
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