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Patent Searching and Data


Title:
Butter which was excellent in hidden flavor in solid-not-fat, and a manufacturing method for the same.
Document Type and Number:
Japanese Patent JP6068337
Kind Code:
B2
Abstract:
[Problem] The purpose of the present invention is to provide a fresh-tasting butter that has excellent flavor despite having a high content of nonfat milk solids. The purpose of the present invention is also to provide a butter that is suitable in baked confectionaries, as an ingredient in sauces, and as burnt butter, despite having a high content of nonfat milk solids. [Solution] In the present invention, a fresh-tasting butter that has excellent flavor despite having a high content of nonfat milk solids can be obtained basically by filtering raw milk (milk) to obtain full-fat condensed milk, or adding skimmed condensed milk or powdered skim milk to raw milk to obtain full-fat condensed milk, and using cream obtained by centrifugal separation of the full-fat condensed milk.

Inventors:
Naoki Tsuji
Akemi Nakaoka
Mizue Saito
Hiromi Morikawa
Application Number:
JP2013521567A
Publication Date:
January 25, 2017
Filing Date:
June 18, 2012
Export Citation:
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Assignee:
Meiji Co., Ltd.
International Classes:
A23C15/02
Domestic Patent References:
JP3172141A
Other References:
DE BOER R. et al.,Concentration of raw whole milk by reverse osmosis and its influence on fat globules,Desalination,1980年,vol.35,p.201-11
KULKARNI S. et al.,Effect of moisture and solids-not-fat on rheological characteristics of butter,Journal of Food Science & Technology,1985年,vol.22,p.358-61
Attorney, Agent or Firm:
Takayuki Hirose
Daisuke Seki