| 摘要 |
PURPOSE:To provide ume butter of a new food reduced in its heavy taste in comparison with a case using only butter, having an excellent flavor wherein the sour taste of ume (Japanese apricot) and the body of the butter are harmonized, and excel lent in preservability. CONSTITUTION:The ume butter is produced e.g. by homogeneously kneading butter softened to a creamy state with ume flesh in an amount of 20-30wt.% based on the butter, and subsequently refrigerating the kneaded product to solidify it. |
