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butter

A butter, cream technology, applied in the field of enhanced salty butter, can solve the problem of sacrificing butter, etc.

Active Publication Date: 2016-11-09
KAO CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, since the reduction of salt in butter sacrifices the original flavor of butter, the enhancement of saltiness and the further improvement of flavor are sought
On the other hand, there are also butters that do not add salt or use salt at all, but they are used as ingredients for cakes and confectionery, and there is no need to enjoy the flavor of salted butter.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0093] Weigh L-sodium glutamate monohydrate (20 mg), NaCl (299 mg), and KCl (385 mg). This was added to the non-salted butter put into the pudding cup previously left at room temperature for 30 minutes or more, stirred with a spatula for 15 minutes to disperse and dissolve the powder, and mixed with the non-salted butter. Next, tap the pudding cup to remove air bubbles, cover the pudding cup with a lid, leave it at room temperature for 3 hours and store it in the refrigerator to prepare the butter of the present invention.

Embodiment 2

[0095] Weighed L-sodium glutamate monohydrate (39 mg), NaCl (293 mg), and KCl (386 mg), and mixed them with unsalted butter in the same order as in Example 1 to prepare butter.

Embodiment 3

[0097] Weigh L-sodium glutamate monohydrate (196 mg), NaCl (245 mg), and KCl (387 mg), and mix them with unsalted butter in the same order as in Example 1 to prepare butter.

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PUM

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Abstract

The present invention provides a butter containing the following (A) to (C): (A) sodium in an amount of 0.3 to 0.75% by mass; (B) potassium in an amount of 0.1 to 0.7% by mass; and (C) The content of glutamic acid, aspartic acid, or a combination thereof is 0.04 to 1.8% by mass.

Description

technical field [0001] The present invention relates to butters with enhanced savory taste. Background technique [0002] Excessive intake of sodium in meals is known to cause high blood pressure and increase the risk of heart disease and cerebral infarction. In order to prevent and improve these diseases, it is said that it is important to reduce the intake of sodium salt represented by table salt. Therefore, even in butter (butter), further suppression of salt content is sought, and salted butter in recent years has less salt content than conventional salted butter. [0003] Butter is generally produced by aging cream (cream) separated from fresh milk, and subjecting it to churning treatment (churning treatment), processing treatment (working treatment), and the like. In addition, salt is usually blended in the kneading process of butter to obtain so-called salted butter with improved flavor and storage stability. Conventionally, salted butter contains about 2.0% by mass...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C15/00
CPCA23C15/12
Inventor 水户部裕之
Owner KAO CORP