METHOD FOR MANUFACTURING EDIBLE DISPERSING PRODUCT AND SAID PRODUCT OBTAINED BY ITS METHOD

摘要

PURPOSE: To utilize substantially all components of non-milk fat and milk cream to obtain an edible plastic dispersion having a good butter flavor by mixing an emulsion obtd. by kneading butter milk and the non-milk fat and butter under a mild kneading condition. CONSTITUTION: The edible plastic dispersion consisting of a continuos fat phase and a dispersion water phase is produced by the following stages (a) and (b). (a) The stage for obtaining the emulsion by kneading the butter milk and the non-milk fat and (b) the stage for mixing the emulsion obtd. by the stage (a) with the butter under the mild kneading condition. The emulsion obtainable by the stage (a) is most preferably a water-in-oil emulsion. The mild kneading condition described above is the condition under which shearing force is low enough to allow the substantial maintenance of the granular structure of the butter. The non-milk fat includes animal, marine or vegetable fats.