(JP6516278) PROBLEM TO BE SOLVED: To provide a butter cream with a reduced oily taste, readily meltable in the mouth like a fresh cream, excellent in heat proof shape retention and emulsion stability; and a manufacturing method thereof. SOLUTION: The butter cream includes a milk raw material with a phospholipid content in the solid content derived from milk of 2 mass% or more, having specific gravity of 0.4 to 0.9. The manufacturing method of a butter cream includes the steps of adding a milk raw material with a phospholipid content in the solid content derived from milk of 2 mass% or more to an oil, creaming the mixture, and then adding a sweetener to the mixture and mixing, such that the butter cream has specific gravity of 0.4 to 0.9. COPYRIGHT: (C)2015,JPO&INPIT
(JP6516278) 1. The solids content of the milk-derived phospholipid in 2 mass % or more when the content of the fat is added to the milk raw material, after the creaming, added sweetener, with mixing, a specific gravity 0.4-0.9 or the method of manufacturing the cream to butter, oil-in-water emulsion of the fat and oil as used, the water-in-oil emulsion, the moisture content is 20-60 mass % and, in the oil phase 0.5-2% by weight of lecithin and glycerin fatty acid ester is 0.5-2 mass % monounsaturated and containing, a method of manufacturing a butter cream. 2. The butter cream, 0.01-10 mass % as solid content of the milk raw material of the according to claim 1 butter cream includes the method of manufacturing the.