| 摘要 |
PROBLEM TO BE SOLVED: To provide butter having cream flavor which has the way of being lost during a process of producing butter, while maintaining a harmonious balance with butter flavor, and having no problems as butter in flatting properties and other physicality which are imparted to conventional butter. SOLUTION: The butter having cream flavor is obtained by adding a prescribed amount of cream after butter particles are formed, kneading and pressurizing the mixture so as to exhibit the same result in its "crumbled properties", "free water" and "color tone" as those of the conventional butter, and have mellow cream flavor where the cream flavor and the butter flavor are harmonized with each other. COPYRIGHT: (C)2007,JPO&INPIT
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