METHOD FOR PRODUCING LOW TRANS-FATTY ACID BUTTER-LIKE FOOD AND LOW TRANS-FATTY ACID BUTTER-LIKE FOOD
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United States of America Patent
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Issued Date -
Aug 4, 2022
app pub date -
Dec 25, 2019
filing date -
Jun 24, 2019
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Abstract
The present invention provides a method for producing a low trans-fatty acid butter-like food characterized by including: respectively heating an animal milk and a vegetable processed fat having a melting point of from 30° C. to 35° C., to a temperature equal to or higher than the melting point of the vegetable processed fat; adding from 40% by mass to 60% by mass of the heated vegetable processed fat to from 40% by mass to 60% by mass of the heated animal milk and performing emulsification; cooling an animal milk emulsion obtained by the emulsification; subjecting a creamy substance obtained by the cooling to churning or cavitation, and separating the creamy substance into an aqueous phase and an oil phase; and kneading and homogenizing an oil phase solid obtained by removing the aqueous phase.
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