To provide buttery emulsified material stable in emulsified condition without addition of any emulsifiers and having excellent flavor by solving such points that addition of some emulsifier results in spoiling excellent buttery flavor, and reduction of an amount of the emulsifier added or additive-free use results in being impossible to increase milk fat and therefore being impossible to improve flavor while margarine broadly used, in recent years, as oil and fat for confectionery making or breadmaking on behalf of butter is inferior to the butter in flavor and therefore oil-in-water type emulsified material to which milk fat is added to improve the butter flavor is proposed but requires addition of some emulsifier in order to stabilize the emulsified condition because of containing milk fat.
The buttery emulsified material has oil-in-water emulsified material containing milk fat and milk protein as an inner phase, is emulsified and dispersed in an outer phase comprising an oil phase containing milk fat; and has the rate of the milk fat content is ≥40 wt.%.
YOKOYAMA KAZUAKI
SHIDA MASANORI
ONISHI YUMA
MIHASHI NAGAYO
SASAKI MEBAE
FUKAMIZU YUKO
NORIMATSU YUKO
