PURPOSE: To obtain the titled fat oil product, rich in preservation quality and shape holding properties and capable of assuming acid taste with flavor and texture, by introducing a water-in oil type fat oil and acidic milk powder in a kneader having plural propeller blades and perforated plates and kneading both under specific condition.
CONSTITUTION: A water-in-oil type fat oil, such as butter, margarine or spread, and acidic milk powder, such as skim milk powder, whey powder or butter milk powder, at pH≤3.6 are introduced into a kneader having plural propeller blades and a single or plural perforated plates and kneaded at 10,000W30,000sec-1 shearing rate in passing through orifices of the final perforated plate of the kneader to homogeneously disperse the above-mentioned acidic milk powder in the afore-mentioned fat oil and afford the aimed fat oil product having an aqueous phase part separating from the fat oil at pH4.0W6.0. Furthermore, the above-mentioned acidic milk powder has preferably ≤70μ average particle diameter.
HONDA YOSHIHIKO
SERIZAWA ATSUSHI
MIHASHI TAMAMI
