PURPOSE: To obtain the subject butter excellent in extensibility and hardness and useful for confectionery, etc., by blending a specified emulsified creamy material with a fresh cream separated from raw milk and emulsifying the resultant mixture using a shearing force and ultrasonics.
CONSTITUTION: Butter fat is melted and subsequently cooled stepwise from about 60°C to about 28°C taking about 48hrs to separate a solid fat from a liquid fat. With 30-50wt.% resultant solid fat, 50-70wt.% butter milk is blended for dissolution and preliminary emulsification is carried out to prepare a creamy material. By emulsifying 5-20wt.% preliminarily emulsified creamy material and 80-95wt.% fresh cream separated from raw milk and heated at ≥50°C using a shearing force and ultrasonics so as to have about 3-10μm particle size of fat globules, the objective butter is obtained.
SUGIURA SUSUMU
UMEZAWA ICHITAMI
MATSUDA EIJI
OKAMOTO KIYOTAKA
ONODERA SHUICHI
