PURPOSE: To prepare soft butter having extremely excellent spreadability, by using a low-melting fat existing in the fat of natural butter and cream separated from fresh milk.
CONSTITUTION: Natural butter fat is molten by heating at ≥60°C, cooled to 16W 23°C and maintained at the temperature for ≥ about 15hr to separate into solid fat and liquid fat. The liquid fat is further cooled to 10W15°C and separated into solid fat and liquid fat. The liquid fat thus obtained is mixed to cream separated from fresh milk to obtain a creamy product, from which butter is prepared by conventional process. The amount of the liquid fat added is 20W50wt% based on the fat existing in the cream. The butter is kneaded or whipped pref. with a beater keeping the temperature of the butter at ≤13°C until the frothed product having an overrun 30W100% is obtained.
ISHII TOSHIAKI
TAKEYA KOUJI
NAKAGAWA SATOSHI
OGAWA EIJI
TANEDA KOUZOU
WATANABE SHIYUNICHI
SAKAI MASAYA
| JPS481162A | ||||
| JP36000337A |