Vegan butter composition and preparation method therefor

Abstract

The present invention relates to a vegan butter composition and a manufacturing method thereof. The butter composition of the present invention can have physical properties similar to those of animal-derived butter and possesses plasticity, creaminess, and / or shortening properties suitable for confectionery and / or baking applications, can be distributed under refrigerated conditions unlike conventional confectionery and / or baking butter, and does not require time for thawing before use.

Description

Vegan butter composition and method for producing the same

[0001] The present invention relates to a vegan butter composition and a method for producing the same.

[0002] Interest in ethical consumption, including natural, organic, and ESG initiatives, is growing both domestically and internationally. Vegan products, at the heart of this trend, are being developed in large numbers in the food industry, and many companies are steadily introducing vegan products that exclude animal ingredients and animal testing.

[0003] The above veganism is derived from vegetarianism, but it is not limited to a simple vegetarian diet. It refers to a more active concept of a lifestyle that excludes cruelty to animals in all aspects of life, such as products that use animal materials such as leather, wool, and duck feathers, or products that are tested on animals.

[0004] Meanwhile, butter is a milk-derived food with a fat content of at least 80%. Cream separated from milk is churned, breaking up the fat globules and clumping the fat into granules. This is then pressed (working) to disperse the remaining moisture into the fat, resulting in butter.

[0005] Margarine and processed butter are fatty foods made as butter substitutes. They are usually made by adding food additives to milk fat and edible oil, emulsifying, and rapidly cooling to create a butter-like state. When the milk fat content is 50% or more of the crude fat, it is called processed butter, and when the milk fat content is less than 50% of the crude fat, it is called margarine.

[0006] The confectionery and bakery industry uses fat compositions like margarine and processed butter as substitutes for natural butter. Products containing animal fats like butter and margarine can have adverse health effects when consumed in large quantities and are therefore not suitable for vegetarians. However, conventional plant-based butter products have limitations, as they cannot match the taste, flavor, and baking properties of butter containing animal fats.

[0007] The inventors of the present invention recognized the problems of the above-mentioned prior art and confirmed that a butter composition containing a specific ingredient has a taste and flavor similar to or superior to natural butter and has suitable properties for baking, thereby completing the present invention.

[0008] The present invention relates to a butter composition comprising vegetable oil.

[0009] The present invention is characterized in that the melting point of the butter composition is 24 o It relates to a butter composition having a C or higher value.

[0010] The present invention relates to a butter composition, wherein the vegetable oil comprises shea butter; and a vegetable solid oil, vegetable liquid oil, or a mixture thereof.

[0011] The present invention relates to a butter composition comprising at least one vegetable solid fat selected from cocoa butter, palm oil, and coconut oil; and a vegetable liquid fat.

[0012] The present invention may include one or more vegetable solid fats selected from the group consisting of cocoa butter, palm oil, and coconut oil.

[0013] The present invention relates to a method for producing the above butter composition.

[0014] This is described in detail below. All combinations of the various elements disclosed in the present invention fall within the scope of the present invention. Furthermore, the scope of the present invention is not limited by the specific description below.

[0015] Additionally, unless otherwise defined herein, all terms used herein should be understood to have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention pertains.

[0016] Also, singular expressions include plural expressions unless the context clearly dictates otherwise.

[0017] In this specification, terms such as "first" and "second" may be used to distinguish or describe one component from another, but these terms should not be interpreted as limiting the components. For example, within the scope of the present invention, a "first" component may be referred to as a "second" component, or vice versa.

[0018] Also, in this specification, "degree" combined with a number means degree Celsius ( o C) represents, " o C" can be used interchangeably (e.g., "100 degrees" is "100 o (used with the same meaning as "C").

[0019] The present invention relates to a butter composition comprising vegetable oil.

[0020] The present invention is characterized in that the melting point of the butter composition is 24 o It could be C or higher.

[0021] In the present invention, the "melting point" refers to the temperature at which a substance changes from a solid state to a liquid state, i.e., the temperature at which a solid and a liquid coexist in an equilibrium state, and the point at which a solid begins to melt and change into a liquid due to heat.

[0022] <First butter composition>

[0023] A first aspect of the present invention relates to a butter composition, wherein the vegetable oil comprises shea butter; and a vegetable solid oil, vegetable liquid oil, or a mixture thereof.

[0024] In the present invention, "Shea butter" is a fatty acid extract of a slightly yellow color obtained from the fruit of the Shea tree growing in Africa, and is mainly used as a skin moisturizer.

[0025] In the present invention, “vegetable solid fat” means fat extracted from a plant that exists in a solid state at room temperature.

[0026] According to embodiments of the present invention, the vegetable solid fat may be at least one selected from the group consisting of shea butter, cocoa butter, palm oil, and coconut oil, but is not limited thereto.

[0027] According to embodiments of the present invention, the vegetable solid fat may be, but is not limited to, shea butter.

[0028] According to embodiments of the present invention, the vegetable solid fat may be at least one selected from the group consisting of cacao butter, palm oil, and coconut oil, but is not limited thereto.

[0029] In the present invention, “vegetable liquid fat” means fat extracted from a plant that exists in a liquid state at room temperature.

[0030] According to embodiments of the present invention, the vegetable liquid oil may be at least one selected from the group consisting of canola oil, sunflower oil, grapeseed oil, olive oil, flaxseed oil, rice bran oil, soybean oil, and corn oil, but is not limited thereto.

[0031] Additionally, according to embodiments of the present invention, the vegetable liquid oil may be canola oil, but is not limited thereto.

[0032] According to an embodiment of the present invention, the vegetable liquid fat may be included in an amount of 10 to 60 wt%, 10 to 55 wt%, 10 to 50 wt%, 10 to 45 wt%, 10 to 40 wt%, 15 to 60 wt%, 15 to 55 wt%, 15 to 50 wt%, 15 to 45 wt%, 15 to 40 wt%, 20 to 60 wt%, 20 to 55 wt%, 20 to 50 wt%, 20 to 45 wt%, 20 to 40 wt%, based on the total weight of shea butter, vegetable solid fat, and vegetable liquid fat, but is not limited thereto.

[0033] Additionally, according to an embodiment of the present invention, the vegetable liquid fat may be included in an amount of 20, 40 or 60 wt% based on the total weight of shea butter, vegetable solid fat and vegetable liquid fat, but is not limited thereto.

[0034] According to an embodiment of the present invention, when the butter composition comprises shea butter and one kind of vegetable solid fat, the butter composition may be, but is not limited to, shea butter; shea butter and cocoa butter; shea butter and palm oil; or shea butter and coconut oil.

[0035] According to an embodiment of the present invention, when the butter composition comprises shea butter and two kinds of vegetable solid fats, the butter composition may be, but is not limited to, shea butter, cocoa butter, and palm oil; shea butter, palm oil, and coconut oil; or shea butter, cocoa butter, and coconut oil.

[0036] According to an embodiment of the present invention, when the butter composition includes shea butter and vegetable liquid oil, the butter composition may include, but is not limited to, shea butter and canola oil.

[0037] According to an embodiment of the present invention, when the butter composition includes shea butter, one kind of vegetable solid fat, and one kind of vegetable liquid fat, the butter composition may include, but is not limited to, shea butter, cocoa butter, and canola oil; shea butter, palm oil, and canola oil; or shea butter, coconut oil, and canola oil.

[0038] According to an embodiment of the present invention, when the butter composition includes shea butter, two kinds of vegetable solid fats and vegetable liquid fats, the butter composition may include, but is not limited to, shea butter, cocoa butter, palm oil and canola oil; shea butter, cocoa butter, coconut oil and canola oil.

[0039] In the present invention, the shea butter; and vegetable solid fat, vegetable liquid fat, or a mixture thereof may be included in an amount of 50 to 90 wt% based on the total weight of the composition, preferably 60 to 90 wt%, 65 to 90 wt%, 70 to 90 wt%, 75 to 90 wt%, 80 to 90 wt%, 60 to 85 wt%, 65 to 85 wt%, 70 to 85 wt%, 75 to 85 wt%, 80 to 85 wt%, 60 to 80 wt%, 65 to 80 wt%, 70 to 80 wt%, or 75 to 80 wt%, but is not limited thereto.

[0040] In the present invention, the butter composition has a melting point of 24 o C or higher, 25 o C and above, 26 o C or higher or 27 o C or higher. In addition, the melting point of the butter composition is 24 to 37 o C, 25 to 37 o C, 26 to 37 o C, 27 to 37 o C, 24 to 36 o C, 25 to 36 o C, 26 to 36 o C, 27 to 36 o C, 24 to 35 o C, 25 to 35 o C, 26 to 35 o C, 27 to 35 o C, 24 to 34 o C, 25 to 34 o C, 26 to 34 o C, 27 to 34 o C, 24 to 33 o C, 25 to 33 o C, 26 to 33 o C, 27 to 33 o C, 24 to 32 o C, 25 to 32 o C, 26 to 32 o C, 27 to 32 o C, 24 to 31 o C, 25 to 31 o C, 26 to 31 o C or 27 to 31 o C may be, but is not limited to,

[0041] In the present invention, the butter composition may satisfy one or more of the following conditions:

[0042] 1) Temperature difference between 15% and 25% SFC (Solid Fat Content) is 2.5 to 6.5 o C

[0043] 2) 15 o SFC value in C is 30 to 35%

[0044] 3) 20 o SFC value in C is 15 to 20%

[0045] In the present invention, “SFC (Solid Fat Content)” means the proportion (mass ratio) of the portion of fat that exists in a solid state at a specific temperature.

[0046] In the present invention, the temperature difference between the SFC of the butter composition (or shea butter; and vegetable solid fat, vegetable liquid fat or mixture thereof) at 15% and 25% is 2.5 to 6.5 o In the case of C, it was confirmed that the butter composition can have plasticity similar to natural butter.

[0047] In the present invention, “plasticity” means a property of butter that allows it to be deformed when subjected to an external force, specifically, a property of easily stretching or changing shape while maintaining a certain shape instead of softening or flowing.

[0048] In the present invention, when the butter composition does not contain liquid fat, the temperature difference at 15% and 25% of SFC is 2.5 to 4.6 o C may be, but is not limited to,

[0049] In the present invention, the butter composition (or shea butter; and solid fat, liquid fat or mixture thereof excluding shea butter) is 15 o When the SFC value in C is 30 to 35%, the butter composition may have creaminess.

[0050] In the present invention, “creaming ability” means the property of butter to capture air and form a soft and light mixture (or the property of rising) when mixed with other ingredients such as sugar.

[0051] In the present invention, the butter composition (or shea butter; and solid fat, liquid fat or mixture thereof excluding shea butter) is 20 o When the SFC value in C is 15 to 20%, the butter composition may have shortening properties.

[0052] In the present invention, “shortening ability” means a property that, when included in dough, inhibits gluten formation and makes the texture of the product soft and crispy.

[0053] In the present invention, the butter composition may have a moisture content of 20 (w / w)% or less, preferably 16 to 20% or 16 to 18%, but is not limited thereto.

[0054] The butter composition of the present invention may additionally include other ingredients.

[0055] For example, it may further include one or more additives selected from the group consisting of flavorings, condensed milk, antioxidants, acidity regulators, refined salts, sugars, and coloring agents, and the content may be appropriately selected by a person skilled in the art.

[0056] Another aspect of the present invention is:

[0057] a) Shea butter; and an oily portion made from vegetable solid fat, vegetable liquid fat or a mixture thereof; and

[0058] b) Provides a butter composition prepared from an aqueous phase containing water and an acidulant.

[0059] According to an embodiment of the present invention, the water included in the water portion may be 20 wt% or less based on the total weight of the composition, preferably 16 to 20 wt% or 16 to 18 wt%, but is not limited thereto.

[0060] According to an embodiment of the present invention, the acidulant included in the water phase may be at least one selected from the group consisting of lactic acid, citric acid, and acetic acid, but is not limited thereto.

[0061] According to an embodiment of the present invention, the acidulant included in the water-soluble portion may be lactic acid, but is not limited thereto.

[0062] In the present invention, the acidulant may be included in an amount of 0.01 to 1.0 wt%, 0.1 to 1.0 wt%, 0.1 to 0.9 wt%, 0.1 to 0.8 wt%, 0.1 to 0.7 wt%, or 0.1 to 0.6 wt%, but is not limited thereto.

[0063] According to an embodiment of the present invention, the water-soluble portion may be low-acidic with a pH of 3 to 4, but is not limited thereto.

[0064] In the present invention, the butter composition may further include a vegetable emulsifier.

[0065] In the present invention, the vegetable emulsifier may be at least one selected from the group consisting of lecithin, monoglycerides and diglycerides, polyglycerol polyricinoleate (PGPR), sorbitan esters, carboxymethylcellulose (CMC), and glyceryl laurate, but is not limited thereto.

[0066] According to an embodiment of the present invention, the vegetable emulsifier may be lecithin, preferably soybean lecithin, but is not limited thereto.

[0067] According to an embodiment of the present invention, the vegetable emulsifier is present in an amount of 0.1 to 1.5 wt%, 0.5 to 1.5 wt%, 0.5 to 1.4 wt%, 0.5 to 1.3 wt%, 0.5 to 1.2 wt%, 0.5 to 1.1 wt%, 0.6 to 1.5 wt%, 0.6 to 1.4 wt%, 0.6 to 1.3 wt%, 0.6 to 1.2 wt%, 0.6 to 1.1 wt%, 0.7 to 1.5 wt%, 0.7 to 1.4 wt%, 0.7 to 1.3 wt%, 0.7 to 1.2 wt%, 0.7 to 1.1 wt%, 0.8 to 1.5 wt%, 0.8 to 1.4 wt%, 0.8 to 1.3 wt%, It may be present in an amount of, but is not limited to, 0.8 to 1.2 wt%, 0.8 to 1.1 wt%, 0.9 to 1.5 wt%, 0.9 to 1.4 wt%, 0.9 to 1.3 wt%, 0.9 to 1.2 wt%, or 0.9 to 1.1 wt%.

[0068] According to an embodiment of the present invention, the oil phase and the water phase may be mixed in a volume ratio of 5-1:1, 4-1:1, 3-1:1, or 2-1:1, but is not limited thereto.

[0069] In addition, according to an embodiment of the present invention, the oily portion and the water-soluble portion may be mixed in a volume ratio of 5-1:1, 5-2:1, 5-3:1, or 5-4:1, but is not limited thereto.

[0070] The butter composition of the present invention may additionally include other ingredients.

[0071] For example, it may further include one or more additives selected from the group consisting of flavorings, condensed milk, antioxidants, acidity regulators, refined salts, sugars, and coloring agents, and the content may be appropriately selected by a person skilled in the art.

[0072] <Second Composition>

[0073] A second aspect of the present invention provides a butter composition comprising at least one vegetable solid fat selected from cocoa butter, palm oil, and coconut oil; and a vegetable liquid fat.

[0074] In the present invention, if the vegetable solid fat is one type, it may be cocoa butter, palm oil, or coconut oil.

[0075] In the present invention, when the vegetable solid fat is of two types, it may be cocoa butter and palm oil; cocoa butter and coconut oil; or palm oil and coconut oil.

[0076] According to an embodiment of the present invention, when there are two types of vegetable solid fats, the two types of solid fats may have a weight ratio of 4:1 to 1:4, 4:1 to 2:3, 4:1 to 3:2, 3:2 to 1:4, or 2:3 to 1:4, but is not limited thereto.

[0077] According to an embodiment of the present invention, when there are two types of the vegetable solid fat, the two types of solid fat may have a weight ratio of 4:1, 3:2, 2:3, or 1:4, but is not limited thereto.

[0078] In the present invention, if the vegetable solid fat is of three types, it may be cocoa butter, palm oil, and coconut oil.

[0079] According to an embodiment of the present invention, when the vegetable solid fat is three types, the weight ratio of cocoa butter, palm oil, and coconut oil may be 1:3:6, 3:1:6, 6:3:1, or 6:1:3, but is not limited thereto.

[0080] In addition, according to an embodiment of the present invention, the vegetable solid fat may be any one selected from the group consisting of cocoa butter; palm oil; cocoa butter and palm oil; and cocoa butter, palm oil, and coconut oil, but is not limited thereto.

[0081] According to an embodiment of the present invention, the vegetable solid fat may be included in an amount of 15 to 65 wt%, preferably 40 to 80 wt%, of the total weight of the vegetable solid fat and vegetable liquid fat, but is not limited thereto.

[0082] According to an embodiment of the present invention, the vegetable solid fat is 35 to 45 wt%, 36 to 45 wt%, 37 to 45 wt%, 38 to 45 wt%, 39 to 45 wt%, 40 to 45 wt%, 35 to 44 wt%, 36 to 44 wt%, 37 to 44 wt%, 38 to 44 wt%, 39 to 44 wt%, 40 to 44 wt%, 35 to 43 wt%, 36 to 43 wt%, 37 to 43 wt%, 38 to 43 wt%, 39 to 43 wt%, 40 to 43 wt%, 35 to 42 wt%, 36 to 42 wt%, 37 to 42 wt%, 38 to 42 wt%, It may be comprised in an amount of 39 to 42 wt%, 40 to 42 wt%, 35 to 41 wt%, 36 to 41 wt%, 37 to 41 wt%, 38 to 41 wt%, 39 to 41 wt%, or 40 to 41 wt%, but is not limited thereto.

[0083] In addition, according to an embodiment of the present invention, the vegetable solid fat is 75 to 85 wt%, 76 to 85 wt%, 77 to 85 wt%, 78 to 85 wt%, 79 to 85 wt%, 80 to 85 wt%, 75 to 84 wt%, 76 to 84 wt%, 77 to 84 wt%, 78 to 84 wt%, 79 to 84 wt%, 80 to 84 wt%, 75 to 83 wt%, 76 to 83 wt%, 77 to 83 wt%, 78 to 83 wt%, 79 to 83 wt%, 80 to 83 wt%, 75 to 82 wt%, 76 to 82 wt%, 77 to 82 wt%, 78 to 82 It may be comprised in an amount of, but is not limited to, 79 to 82 wt%, 80 to 82 wt%, 75 to 81 wt%, 76 to 81 wt%, 77 to 81 wt%, 78 to 81 wt%, 79 to 81 wt%, or 80 to 81 wt%.

[0084] Additionally, according to an embodiment of the present invention, the vegetable solid fat may be included in an amount of 40 or 80 wt% based on the total weight of the vegetable solid fat and vegetable liquid fat, but is not limited thereto.

[0085] According to embodiments of the present invention, the vegetable liquid oil may be at least one selected from the group consisting of canola oil, sunflower oil, grapeseed oil, olive oil, flaxseed oil, rice bran oil, soybean oil, and corn oil, but is not limited thereto.

[0086] Additionally, according to embodiments of the present invention, the vegetable liquid oil may be canola oil, but is not limited thereto.

[0087] According to an embodiment of the present invention, the vegetable liquid fat may be included in an amount of 15 to 65 wt%, preferably 20 to 60 wt%, based on the total weight of the vegetable solid fat and vegetable liquid fat, but is not limited thereto.

[0088] In addition, according to an embodiment of the present invention, the vegetable liquid fat is 15 to 25 wt%, 16 to 25 wt%, 17 to 25 wt%, 18 to 25 wt%, 19 to 25 wt%, 20 to 25 wt%, 15 to 24 wt%, 16 to 24 wt%, 17 to 24 wt%, 18 to 24 wt%, 19 to 24 wt%, 20 to 24 wt%, 15 to 23 wt%, 16 to 23 wt%, 17 to 23 wt%, 18 to 23 wt%, 19 to 23 wt%, 20 to 23 wt%, 15 to 22 wt%, 16 to 22 wt%, 17 to 22 wt%, 18 to 22 It may be comprised in an amount of, but is not limited to, 19 to 22 wt%, 20 to 22 wt%, 15 to 21 wt%, 16 to 21 wt%, 17 to 21 wt%, 18 to 21 wt%, 19 to 21 wt%, or 20 to 21 wt%.

[0089] In addition, according to an embodiment of the present invention, the vegetable solid fat is 55 to 65 wt%, 56 to 65 wt%, 57 to 65 wt%, 58 to 65 wt%, 59 to 65 wt%, 60 to 65 wt%, 55 to 64 wt%, 56 to 64 wt%, 57 to 64 wt%, 58 to 64 wt%, 59 to 64 wt%, 60 to 64 wt%, 55 to 63 wt%, 56 to 63 wt%, 57 to 63 wt%, 58 to 63 wt%, 59 to 63 wt%, 60 to 63 wt%, 55 to 62 wt%, 56 to 62 wt%, 57 to 62 wt%, 58 to 62 It may be comprised in an amount of, but is not limited to, 59 to 62 wt%, 60 to 62 wt%, 55 to 61 wt%, 56 to 61 wt%, 57 to 61 wt%, 58 to 61 wt%, 59 to 61 wt%, or 60 to 61 wt%.

[0090] Additionally, according to an embodiment of the present invention, the vegetable solid fat may be included in an amount of 40 or 80 wt% based on the total weight of the vegetable solid fat and vegetable liquid fat, but is not limited thereto.

[0091] In the present invention, the butter composition has a melting point of 24 o C or higher, 25 o C and above, 26 o C or higher or 27 o C or higher. In addition, the melting point of the butter composition is 24 to 37 o C, 25 to 37 o C, 26 to 37 o C, 27 to 37 o C, 24 to 36 o C, 25 to 36 o C, 26 to 36 o C, 27 to 36o C, 24 to 35 o C, 25 to 35 o C, 26 to 35 o C, 27 to 35 o C, 24 to 34 o C, 25 to 34 o C, 26 to 34 o C, 27 to 34 o C, 24 to 33 o C, 25 to 33 o C, 26 to 33 o C, 27 to 33 o C, 24 to 32 o C, 25 to 32 o C, 26 to 32 o C, 27 to 32 o C, 24 to 31 o C, 25 to 31 o C, 26 to 31 o C or 27 to 31 o C may be, but is not limited to,

[0092] In the present invention, the butter composition may satisfy one or more of the following conditions:

[0093] 1) Temperature difference between 15% and 25% SFC (Solid Fat Content) is 2.5 to 6.5 o C

[0094] 2) 15 o SFC values ​​in C range from 18 to 45%

[0095] 3) 20 o SFC value in C is 15 to 20%

[0096] In the present invention, the temperature difference between the butter composition (or one or more vegetable solid fats selected from cocoa butter, palm oil, coconut oil; and vegetable liquid fat) at SFC 15% and 25% is 2.5 to 6.5 oIn case of C, according to an embodiment of the present invention, the temperature difference at SFC 15% and 25% is 2.5 to 6.5 o C, 3.0 to 6.5 o C, 3.5 to 6.5 o C, 4.0 to 6.5 o C, 2.5 to 6.0 o C, 3.0 to 6.0 o C, 3.5 to 6.0 o C, 4.0 to 6.0 o C, 2.5 to 5.5 o C, 3.0 to 5.5 o C, 3.5 to 5.5 o C, 4.0 to 5.5 o C, 2.5 to 5.0 o C, 3.0 to 5.0 o C, 3.5 to 5.0 o C, 4.0 to 5.0 o C, 2.5 to 4.5 o C, 3.0 to 4.5 o C, 3.5 to 4.5 o C, 4.0 to 4.5 o C, 2.5 to 4.0 o C, 3.0 to 4.0 o C, 3.5 to 4.0 o C or 4.0 to 4.0 o In the case of C, it was confirmed that the butter composition can have plasticity similar to natural butter.

[0097] In the present invention, the butter composition (or one or more vegetable solid fats selected from cocoa butter, palm oil, coconut oil; and vegetable liquid fat) is 15 oIn C, the SFC value is 18 to 45%, specifically, 18 to 45%, 19 to 45%, 20 to 45%, 21 to 45%, 22 to 45%, 23 to 45%, 18 to 44%, 19 to 44%, 20 to 44%, 21 to 44%, 22 to 44%, 23 to 44%, 18 to 43%, 19 to 43%, 20 to 43%, 21 to 43%, 22 to 43%, 23 to 43%, 18 to 42%, 19 to 42%, 20 to 42%, 21 to 42%, 22 to 42%, 23 to 42%, 18 to 41%, 19 to 41%, 20 to 41%, 21 to 41%, 22 to 41%, 23 to 41%, 18 to 40%, 19 to 40%, 20 to 40%, 21 to 40%, 22 to 40%, 23 to 40%, 18 to 39%, 19 to 39%, 20 to 39%, 21 to 39%, 22 to 39%, 23 to 39%, 18 to 38%, 19 to 38%, 20 to 38%, 21 to 38%, 22 to 38%, 23 to 38%, 18 to 37%, 19 to 37%, 20 to 37%, 21 to 37%, 22 When the butter composition is 37%, 23%, 37%, 18%, 36%, 19%, 36%, 20%, 21%, 36%, 22%, 36%, 23%, 36%, 18%, 35%, 19%, 35%, 20%, 35%, 21%, 35%, 22%, 35% or 23%, the butter composition may have creaminess.

[0098] In the present invention, the butter composition (or one or more vegetable solid fats selected from cocoa butter, palm oil, coconut oil; and vegetable liquid fat) is 20 o When the SFC value in C is 15 to 20%, specifically, when the SFC value is 15 to 19%, 15 to 18% or 15 to 17%, the butter composition may have shortening properties.

[0099] In the present invention, the butter composition may have a moisture content of 20 (w / w)% or less, preferably 16 to 20% or 16 to 18%, but is not limited thereto.

[0100] The butter composition of the present invention may additionally include other ingredients.

[0101] For example, it may further include one or more additives selected from the group consisting of flavorings, condensed milk, antioxidants, acidity regulators, refined salts, sugars, and coloring agents, and the content may be appropriately selected by a person skilled in the art.

[0102] Another aspect of the second composition in the present invention is:

[0103] a) one or more vegetable solid fats selected from cocoa butter, palm oil, and coconut oil; and an oil phase manufactured from vegetable liquid fats; and

[0104] b) A butter composition prepared from an aqueous phase containing water and an acidulant is provided.

[0105] According to an embodiment of the present invention, the water included in the water portion may be 20 wt% or less based on the total weight of the composition, preferably 16 to 20 wt% or 16 to 18 wt%, but is not limited thereto.

[0106] According to an embodiment of the present invention, the acidulant included in the water phase may be at least one selected from the group consisting of lactic acid, citric acid, and acetic acid, but is not limited thereto.

[0107] According to an embodiment of the present invention, the acidulant included in the water-soluble portion may be lactic acid, but is not limited thereto.

[0108] In the present invention, the acidulant may be included in an amount of 0.01 to 1.0 wt%, 0.1 to 1.0 wt%, 0.1 to 0.9 wt%, 0.1 to 0.8 wt%, 0.1 to 0.7 wt%, or 0.1 to 0.6 wt%, but is not limited thereto.

[0109] According to an embodiment of the present invention, the water-soluble portion may be low-acid with a pH of 3 to 4, but is not limited thereto.

[0110] In the present invention, the butter composition can be manufactured by further including a vegetable emulsifier.

[0111] In the present invention, the vegetable emulsifier may be at least one selected from the group consisting of lecithin, monoglycerides and diglycerides, polyglycerol polyricinoleate (PGPR), sorbitan esters, carboxymethylcellulose (CM), and glyceryl laurate, but is not limited thereto.

[0112] According to an embodiment of the present invention, the vegetable emulsifier may be lecithin, preferably soybean lecithin, but is not limited thereto.

[0113] According to an embodiment of the present invention, the vegetable emulsifier is present in an amount of 0.1 to 1.5 wt%, 0.5 to 1.5 wt%, 0.5 to 1.4 wt%, 0.5 to 1.3 wt%, 0.5 to 1.2 wt%, 0.5 to 1.1 wt%, 0.6 to 1.5 wt%, 0.6 to 1.4 wt%, 0.6 to 1.3 wt%, 0.6 to 1.2 wt%, 0.6 to 1.1 wt%, 0.7 to 1.5 wt%, 0.7 to 1.4 wt%, 0.7 to 1.3 wt%, 0.7 to 1.2 wt%, 0.7 to 1.1 wt%, 0.8 to 1.5 wt%, 0.8 to 1.4 wt%, 0.8 to 1.3 wt%, It may be present in an amount of, but is not limited to, 0.8 to 1.2 wt%, 0.8 to 1.1 wt%, 0.9 to 1.5 wt%, 0.9 to 1.4 wt%, 0.9 to 1.3 wt%, 0.9 to 1.2 wt%, or 0.9 to 1.1 wt%.

[0114] According to an embodiment of the present invention, the oil phase and the water phase may be mixed in a volume ratio of 5-1:1, 4-1:1, 3-1:1, or 2-1:1, but is not limited thereto.

[0115] In addition, according to an embodiment of the present invention, the oily portion and the water-soluble portion may be mixed in a volume ratio of 5-1:1, 5-2:1, 5-3:1, or 5-4:1, but is not limited thereto.

[0116] The butter composition of the present invention may additionally include other ingredients.

[0117] For example, it may further include one or more additives selected from the group consisting of flavorings, condensed milk, antioxidants, acidity regulators, refined salts, sugars, and coloring agents, and the content may be appropriately selected by a person skilled in the art.

[0118] <Third Composition>

[0119] A third aspect of the present invention may be that the vegetable oil comprises at least one vegetable solid fat selected from the group consisting of cocoa butter, palm oil, and coconut oil.

[0120] In the present invention, if the vegetable solid fat is one type, it may be cocoa butter, palm oil, or coconut oil.

[0121] In the present invention, when the vegetable solid fat is of two types, it may be cocoa butter and palm oil; cocoa butter and coconut oil; or palm oil and coconut oil.

[0122] According to an embodiment of the present invention, when there are two types of vegetable solid fats, the two types of solid fats may have a weight ratio of 4:1 to 1:4, 4:1 to 2:3, 4:1 to 3:2, 3:2 to 1:4, or 2:3 to 1:4, but is not limited thereto.

[0123] According to an embodiment of the present invention, when there are two types of the vegetable solid fat, the two types of solid fat may have a weight ratio of 4:1, 3:2, 2:3, or 1:4, but is not limited thereto.

[0124] In the present invention, if the vegetable solid fat is of three types, it may be cocoa butter, palm oil, and coconut oil.

[0125] According to an embodiment of the present invention, when the vegetable solid fat is three types, the weight ratio of cocoa butter, palm oil, and coconut oil may be 1:3:6, 3:1:6, 6:3:1, 6:1:3, 8:1:1, 1:8:1, or 1:1:8, but is not limited thereto.

[0126] In addition, according to an embodiment of the present invention, the vegetable solid fat may be any one selected from the group consisting of cocoa butter; palm oil; cocoa butter and palm oil; and cocoa butter, palm oil, and coconut oil, but is not limited thereto.

[0127] In a third aspect of the present invention, the butter composition does not contain vegetable liquid oil.

[0128] In the experimental examples described below, it was specifically demonstrated that vegetable butter having similar or superior properties to animal butter can be produced without including vegetable liquid oil, which is commonly used in the production of vegetable butter compositions, in the production of the oil phase.

[0129] In the present invention, the butter composition has a melting point of 24 o C or higher, 25 o C and above, 26 o C or higher or 27 o C or higher. In addition, the melting point of the butter composition is 24 to 37 o C, 25 to 37 o C, 26 to 37 o C, 27 to 37 o C, 24 to 36 o C, 25 to 36 o C, 26 to 36 o C, 27 to 36 o C, 24 to 35 o C, 25 to 35 o C, 26 to 35 o C, 27 to 35 o C, 24 to 34 o C, 25 to 34 o C, 26 to 34 o C, 27 to 34 o C, 24 to 33 o C, 25 to 33 o C, 26 to 33 o C, 27 to 33 o C, 24 to 32 o C, 25 to 32 o C, 26 to 32 o C, 27 to 32 o C, 24 to 31 o C, 25 to 31 o C, 26 to 31o C or 27 to 31 o C may be, but is not limited to,

[0130] In the present invention, the butter composition may satisfy one or more of the following conditions:

[0131] 1) Temperature difference between 15% and 25% SFC (Solid Fat Content) is 2.5 to 6.5 o C

[0132] 2) 15 o SFC values ​​in C range from 18 to 48%

[0133] 3) 20 o SFC values ​​in C range from 13 to 24%

[0134] In the present invention, the temperature difference between the SFC of the butter composition (or one or more vegetable solid fats selected from cocoa butter, palm oil, and coconut oil) at 15% and 25% is 2.5 to 6.5 o C, specifically 3 to 6.5 o C, 3.5 to 6.5 o C, 4 to 6.5 o C, 2.5 to 6 o C, specifically 3 to 6 o C, 3.5 to 6 o C, 4 to 6 o C, 2.5 to 5.5 o C, specifically 3 to 5.5 o C, 3.5 to 5.5 o C, 4 to 5.5 o C, 2.5 to 6.5 o C, specifically 3 to 5 o C, 3.5 to 5 o C or 4 to 5 o In the case of C, it was confirmed that the butter composition can have plasticity similar to natural butter.

[0135] In the present invention, the butter composition (or one or more vegetable solid fats selected from cocoa butter, palm oil, and coconut oil) is 15 o In C, the SFC value is 18 to 48%, and according to an embodiment of the present invention, 19 to 48%, 20 to 48%, 21 to 48%, 22 to 48%, 23 to 48%, 24 to 48%, 18 to 47%, 19 to 47%, 20 to 47%, 21 to 47%, 22 to 47%, 23 to 47%, 24 to 47%, 18 to 46%, 19 to 46%, 20 to 46%, 21 to 46%, 22 to 46%, 23 to 46%, 24 to 46%, 18 to 45%, 19 to 45%, 20 to 45%, 21 to 45%, 22 to When the butter composition is 45%, 23 to 45%, 24 to 45%, 18 to 44%, 19 to 44%, 20 to 44%, 21 to 44%, 22 to 44%, 23 to 44%, 24 to 44%, 18 to 43%, 19 to 43%, 20 to 43%, 21 to 43%, 22 to 43%, 23 to 43%, 24 to 43%, 18 to 42%, 19 to 42%, 20 to 42%, 21 to 42%, 22 to 42%, 23 to 42% or 24 to 42%, the butter composition may have creaminess.

[0136] In addition, according to one embodiment of the present invention, the butter composition (or one or more vegetable solid fats selected from cocoa butter, palm oil, and coconut oil) is 15 o When the SFC value in C is 24 to 29%, or 40 to 47%, the butter composition may have creaminess, and preferably when it is 24 to 27 or 40 to 42%, the butter composition may have creaminess.

[0137] In the present invention, the butter composition (or one or more vegetable solid fats selected from cocoa butter, palm oil, and coconut oil) is 20 oThe SFC value in C can be 13 to 24%, specifically, 14 to 24%, 15 to 24%, 16 to 24%, 17 to 24%, 18 to 24%, 13 to 23%, 14 to 23%, 15 to 23%, 16 to 23%, 17 to 23%, 18 to 23%, 13 to 22%, 14 to 22%, 15 to 22%, 16 to 22%, 17 to 22%. When the butter composition is 18 to 22%, 13 to 21%, 14 to 21%, 15 to 21%, 16 to 21%, 17 to 21%, 18 to 21%, 13 to 20%, 14 to 20%, 15 to 20%, 16 to 20%, 17 to 20% or 18 to 20%, the butter composition may have shortening properties.

[0138] In the present invention, the butter composition may have a moisture content of 20 (w / w)% or less, preferably 16 to 20 (w / w)% or 16 to 18 (w / w)%, but is not limited thereto.

[0139] The butter composition of the present invention may additionally include other ingredients.

[0140] For example, it may further include one or more additives selected from the group consisting of flavorings, condensed milk, antioxidants, acidity regulators, refined salts, sugars, and coloring agents, and the content may be appropriately selected by a person skilled in the art.

[0141] Another aspect of the present invention is:

[0142] a) an oily portion made from one or more vegetable solid fats selected from cocoa butter, palm oil, and coconut oil; and

[0143] b) A butter composition prepared from an aqueous phase containing water and an acidulant is provided.

[0144] According to an embodiment of the present invention, the water included in the water portion may be 20 wt% or less based on the total weight of the composition, preferably 16 to 20 wt% or 16 to 18 wt%, but is not limited thereto.

[0145] According to an embodiment of the present invention, the acidulant included in the water phase may be at least one selected from the group consisting of lactic acid, citric acid, and acetic acid, but is not limited thereto.

[0146] According to an embodiment of the present invention, the acidulant included in the water-soluble portion may be lactic acid, but is not limited thereto.

[0147] In the present invention, the acidulant may be included in an amount of 0.01 to 1.0 wt%, 0.1 to 1.0 wt%, 0.1 to 0.9 wt%, 0.1 to 0.8 wt%, 0.1 to 0.7 wt%, or 0.1 to 0.6 wt%, but is not limited thereto.

[0148] According to an embodiment of the present invention, the water-soluble portion may be low-acidic with a pH of 3 to 4, but is not limited thereto.

[0149] In the present invention, the butter composition can be manufactured by further including a vegetable emulsifier.

[0150] In the present invention, the vegetable emulsifier may be at least one selected from the group consisting of lecithin, monoglycerides and diglycerides, polyglycerol polyricinoleate (PGPR), sorbitan esters, carboxymethylcellulose (CMC), and glyceryl laurate, but is not limited thereto.

[0151] According to an embodiment of the present invention, the vegetable emulsifier may be lecithin, preferably soybean lecithin, but is not limited thereto.

[0152] According to an embodiment of the present invention, the vegetable emulsifier is present in an amount of 0.1 to 1.5 wt%, 0.5 to 1.5 wt%, 0.5 to 1.4 wt%, 0.5 to 1.3 wt%, 0.5 to 1.2 wt%, 0.5 to 1.1 wt%, 0.6 to 1.5 wt%, 0.6 to 1.4 wt%, 0.6 to 1.3 wt%, 0.6 to 1.2 wt%, 0.6 to 1.1 wt%, 0.7 to 1.5 wt%, 0.7 to 1.4 wt%, 0.7 to 1.3 wt%, 0.7 to 1.2 wt%, 0.7 to 1.1 wt%, 0.8 to 1.5 wt%, 0.8 to 1.4 wt%, 0.8 to 1.3 wt%, It may be present in an amount of, but is not limited to, 0.8 to 1.2 wt%, 0.8 to 1.1 wt%, 0.9 to 1.5 wt%, 0.9 to 1.4 wt%, 0.9 to 1.3 wt%, 0.9 to 1.2 wt%, or 0.9 to 1.1 wt%.

[0153] According to an embodiment of the present invention, the oil phase and the water phase may be mixed in a volume ratio of 5-1:1, 4-1:1, 3-1:1, or 2-1:1, but is not limited thereto.

[0154] In addition, according to an embodiment of the present invention, the oily portion and the water-soluble portion may be mixed in a volume ratio of 5-1:1, 5-2:1, 5-3:1, or 5-4:1, but is not limited thereto.

[0155] The butter composition of the present invention may additionally include other ingredients.

[0156] For example, it may further include one or more additives selected from the group consisting of flavorings, condensed milk, antioxidants, acidity regulators, refined salts, sugars, and coloring agents, and the content may be appropriately selected by a person skilled in the art.

[0157] Food

[0158] Another aspect of the present invention provides a food product manufactured using the butter composition.

[0159] The above food may be, but is not limited to, a spread for applying to bread, an ingredient in bread dough, a roll-in ingredient for use in pastries such as croissants, a butter cream substitute, a solid seasoning, etc.

[0160] <Manufacturing method>

[0161] Another aspect of the present invention provides a method for producing the butter composition.

[0162] In the present invention, the contents related to the manufacturing method are substantially the same as those described in the composition and are omitted to avoid repetitive description.

[0163] The butter composition of the present invention may have properties similar to those of animal butter, and has plasticity, creaminess and / or shortening properties suitable for confectionery and / or baking, and unlike conventional butter for confectionery and / or baking, it can be refrigerated and does not require thawing time when using the butter.

[0164] The effects that can be obtained from the examples are not limited to the effects mentioned above, and other effects that are not mentioned can be clearly derived and understood by a person having ordinary skill in the art based on the detailed description below.

[0165] The accompanying drawings, which are included as part of the detailed description to aid understanding of the embodiments, provide various embodiments and, together with the detailed description, describe technical features of the various embodiments.

[0166] Figures 1 and 2 confirm whether the first butter composition of the present invention can have similar or superior physical properties compared to natural butter.

[0167] Figure 3 confirms whether the second butter composition of the present invention can have similar or superior properties compared to natural butter.

[0168] Figure 4 confirms whether the third butter composition of the present invention can have similar or superior properties compared to natural butter.

[0169] Hereinafter, the present invention will be described in more detail through examples. However, these examples are intended to exemplify the present invention, and the scope of the present invention is not limited by these examples. In addition, each component or feature may be considered optional unless otherwise explicitly stated. Each component or feature may be implemented in a form that is not combined with other components or features. Furthermore, various embodiments may be configured by combining some components and / or features. Some components or features of one embodiment may be included in another embodiment or may be replaced with corresponding components or features of another embodiment. Furthermore, terms not specifically defined herein should be understood to have the meaning commonly used in the technical field to which the present invention pertains.

[0170] Example 1 (First butter composition)

[0171] A composition for vegan butter was prepared according to the composition in Table 1 below (unit: weight%).

[0172]

[0173]

[0174]

[0175] Example 2 (First butter composition)

[0176] After mixing the mixed oil and emulsifier consisting of solid oil and liquid oil corresponding to the oil phase, 50 70 inland o Mix the oil phase at a temperature between C.

[0177] After mixing the purified water and acidulant corresponding to the aqueous phase, mix and sterilize the aqueous phase (pH 3 to 4).

[0178] Mix the water phase in three stages while mixing the oil phase at 10,000 rpm using a homomixer.

[0179] Made vegetable butter -25 o Freeze for 24 hours at a temperature below C.

[0180] The butter manufactured according to the above method has the following composition (unit: weight%).

[0181]

[0182]

[0183] Example 3 (Second butter composition)

[0184] A composition for vegan butter was prepared according to the composition in Table 4 below (unit: weight%).

[0185]

[0186] Example 4 (Second butter composition)

[0187] Prepare a mixed oil consisting of solid oil and liquid oil corresponding to the oil phase, and 50 70 inland o Mix the oil phase at a temperature between C.

[0188] After mixing the purified water and acidulant corresponding to the aqueous phase, mix and sterilize the aqueous phase (pH 3 to 4).

[0189] Mix the water phase in three stages while mixing the oil phase at 10,000 rpm using a homomixer.

[0190] Made vegetable butter -25 oFreeze for 24 hours at a temperature below C.

[0191] Butter manufactured according to the above method has the following composition (unit weight %).

[0192]

[0193] Example 5 (Third butter composition)

[0194] A composition for vegan butter was prepared according to the composition in Table 6 below (unit: weight%).

[0195]

[0196] Example 6 (Third butter composition)

[0197] 50 solid oils corresponding to the oily part 70 inland o Prepare by heating to a temperature between C.

[0198] Next, after mixing the purified water and acidulant corresponding to the water phase, mix and sterilize the water phase (pH 3 to 4).

[0199] Mix the water phase in three stages while mixing the oil phase at 10,000 rpm using a homomixer.

[0200] Made vegetable butter -25 o Freeze for 24 hours at a temperature below C.

[0201] The butter manufactured according to the above method has the following composition (unit: weight%).

[0202]

[0203] Experimental Example 1

[0204] Melting point (MP) and solid fat content (SFC) were analyzed for the samples in Tables 1, 4, and 6 of the above examples.

[0205] The melting point measurement method is as follows.

[0206] Maintenance 50 oAfter melting in a water bath at C temperature for 10 minutes, fill 1 cm of capillary tubes and store at -25 o Leave at a temperature below C for one hour.

[0207] Prepare a 600ml beaker and add 500ml of water at a temperature of 0.5 per minute. o C Increase the magnetic stirrer to 250 rpm, 55 o Set to C condition.

[0208] Hang the prepared oil on a beaker and observe the phenomenon of solid oil moving in the capillary due to the capillary phenomenon that occurs when the solid oil becomes liquid.

[0209] The melting point of the oil is the temperature at which the mixed oil filled in the capillary moves 1 cm.

[0210] Additionally, solid fat content (SFC) analysis was performed using nuclear magnetic resonance (Brucker mq one SFC analyzer, sample volume: 30-45 mm (average 40 mm)).

[0211] The method for measuring SFC (solid fat content) is as follows.

[0212] Mix the raw materials 98 o After heating at C, transfer to the cell for SFC measurement at 98 o 60 after returning from C o Store at C for 10 minutes, 0 o Keep at C for 1 hour and solidify uniformly.

[0213] After 10 o C, 15 o C, 20 o C, 25 o C, 30 o C, 35 o C, 40 o After equilibrating at each temperature for 30 minutes, the solid content is measured using an SFC Analyzer device.

[0214] The results of Example 1 are shown in Table 8, the results of Example 3 are shown in Table 9, and the results of Example 5 are shown in Table 10.

[0215]

[0216]

[0217]

[0218]

[0219]

[0220] Experimental Example 2

[0221] In order to verify whether the butter composition of the present invention can actually replace natural butter, the melting phenomenon was observed by setting the thermostat to 35 degrees for Examples 2, 4, 6 and natural butter and taking pictures at 5-minute intervals.

[0222] The results for the butter composition of Table 2 of Example 2 are shown in Fig. 1, the results for the butter composition of Table 3 are shown in Fig. 2, the results for the butter composition of Table 5 of Example 4 are shown in Fig. 2, and the results for the butter composition of Table 7 of Example 6 are shown in Fig. 3.

[0223] As can be seen in Figures 1, 2 and 3, the butter composition of the present invention does not melt at the time when natural butter melts or melts at a similar temperature, indicating that it has properties similar to or superior to natural butter in terms of workability and quality.

[0224]

[0225] The various embodiments described above may be embodied in other specific forms without departing from the technical idea and essential characteristics thereof. Therefore, the above detailed description should not be construed as limiting in all respects but rather as illustrative. The scope of the various embodiments should be determined by a reasonable interpretation of the appended claims, and all changes within the equivalent scope of the various embodiments are included within the scope of the various embodiments. Furthermore, claims that are not explicitly cited in the claims may be combined to form an embodiment or incorporated into a new claim through a post-application amendment.

Claims

1. Butter composition containing vegetable oil.

2. In paragraph 1, The above butter composition has a melting point of 24 o Butter composition of C or higher.

3. In paragraph 2, The above butter composition comprises: shea butter; and A butter composition comprising vegetable solid fat, vegetable liquid fat or a mixture thereof.

4. In paragraph 3, A butter composition wherein the above vegetable solid fat is at least one selected from the group consisting of cocoa butter, palm oil, and coconut oil.

5. In any one of paragraphs 1 to 4, The butter composition above satisfies at least one of the following conditions: 1) Temperature difference between 15% and 25% SFC (Solid Fat Content) is 2.5 to 6.5 o C 2) 15 o SFC value in C is 30 to 35% 3) 20 o SFC values ​​in C are 15 to 20%.

6. In paragraph 5, When the above butter composition does not contain liquid fat, the temperature difference at 15% and 25% of SFC is 2.5 to 4.6 o C, butter composition.

7. In paragraph 2, The butter composition comprises one or more vegetable solid fats selected from cocoa butter, palm oil, and coconut oil; and vegetable liquid fat.

8. In paragraph 2, A butter composition wherein the vegetable solid fat is any one selected from the group consisting of cocoa butter; palm oil; cocoa butter and palm oil; and cocoa butter, palm oil, and coconut oil.

9. In any one of paragraphs 6 to 8, The butter composition above satisfies at least one of the following conditions: 1) Temperature difference between 15% and 25% SFC (Solid Fat Content) is 2.5 to 6.5 o C 2) 15 o SFC values ​​in C range from 18 to 45% 3) 20 o SFC values ​​in C are 15 to 20%.

10. In paragraph 2, The above butter composition is a butter composition comprising at least one vegetable solid fat selected from the group consisting of cocoa butter, palm oil, and coconut oil.

11. In paragraph 10, A butter composition wherein the vegetable solid fat is any one selected from the group consisting of cocoa butter; palm oil; coconut oil; cocoa butter and palm oil; cocoa butter and coconut oil; palm oil and coconut oil; and cocoa butter, palm oil, and coconut oil.

12. In paragraph 10, A butter composition, wherein the composition does not contain vegetable liquid oil.

13. In any one of paragraphs 10 to 12, The butter composition above satisfies at least one of the following conditions: 1) Temperature difference between 15% and 25% SFC (Solid Fat Content) is 2.5 to 6.5 o C 2) 15 o SFC values ​​in C range from 18 to 48% 3) 20 o SFC values ​​in C range from 13 to 24%.

14. In any one of paragraphs 1 to 13, The butter composition above has a moisture content of 16 to 20 wt%.

15. In paragraph 2, The above butter composition is, a) Shea butter; and an oil phase comprising vegetable solid fat, vegetable liquid fat or a mixture thereof; and b) A butter composition prepared from an aqueous phase containing water and an acidulant.

16. In paragraph 2, The above butter composition is, a) an oil phase comprising one or more vegetable solid fats selected from cocoa butter, palm oil, and coconut oil; and a vegetable liquid fat; and b) A butter composition prepared from an aqueous phase comprising water and an acidulant.

17. In paragraph 2, a) an oil phase comprising one or more vegetable solid fats selected from the group consisting of cocoa butter, palm oil and coconut oil; and b) A butter composition prepared from a water phase comprising water and an acidulant.

18. In any one of paragraphs 15 to 17, A butter composition wherein the above-mentioned oily portion and the water-soluble portion are mixed in a volume ratio of 4:1 to 5:

1.

19. In any one of paragraphs 15 to 17, A butter composition wherein the above-mentioned water phase is low-acid with a pH of 3 to 4.

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