| 摘要 |
PROBLEM TO BE SOLVED: To provide a spread having the same flavor and functions as those of butter, capable of being stored and distributed at the ordinary temperature, and good in spreadability, even just after a container is once opened, stored at a refrigerating temperature (about 5 deg.C) and then taken out from the refrigerator, and to provide a method for producing the same. SOLUTION: This spread has a milk fat content of 60-85%, contains an emulsifier, is emulsified in an oil-in-water type emulsion and is sterilized. The spread is produced by a production method comprising adding the emulsifier to a milk cream controlled to a fat content of 15-50%, subjecting the mixed milk cream to a homogenization treatment at 20-40 MPa, removing an aqueous phase portion to control the fat content into 60-85%, and subsequently sterilizing the concentrated emulsion. |
