| 摘要 |
PURPOSE: To provide creme improved in stability against phase inversion under shearing without using any steam and vacuum treatment, etc., by turning non- dairy milk, which is distributed in the drop size of small diameter, into plasticizing product through milk churning. CONSTITUTION: (A) Non-dairy fat such as bean oil and (B) an emulsifier such as saturated monoglyceride are mixed into fat phase, preserved in a tank 1 equipped with a water jacket at 60 deg.C, for example, and supplied through a line 3 to a pump 6 at the speed of 120kg/hour preferably by a pump 5. On the other hand, (C) an aqueous phase containing butter milk powder or the like is preserved in a tank 2 at 60 deg.C preferably, put out at 180kg/hour preferably, mixed with the fat phase by the pump 6 and made into oil-in-water type creme by a mixer 8. This is sterilized at low temperature by a heat treatment device 10 and cooled by an ageing system 11 and afterwards, milk churning is performed by a fritsch type butter producing machine 12 so that a target product 13 is provided. |
