| 摘要 |
PROBLEM TO BE SOLVED: To provide a butter cream with a reduced oily taste, readily meltable in the mouth like a fresh cream, excellent in heat proof shape retention and emulsion stability; and a manufacturing method thereof.SOLUTION: The butter cream includes a milk raw material with a phospholipid content in the solid content derived from milk of 2 mass% or more, having specific gravity of 0.4 to 0.9. The manufacturing method of a butter cream includes the steps of adding a milk raw material with a phospholipid content in the solid content derived from milk of 2 mass% or more to an oil, creaming the mixture, and then adding a sweetener to the mixture and mixing, such that the butter cream has specific gravity of 0.4 to 0.9. |
