Method for producing low trans fatty acid butter-like food and low trans fatty acid butter-like food

摘要

[PROBLEMS] To use a raw material such as milk as a raw material for milk, such as milk, without using butter as a raw material. To manufacture. Kind Code: A1 A cream-like substance obtained by cooling a milk milk emulsion obtained by adding and emulsifying a vegetable oil to a milk milk and then subjecting the cream-like substance to charging or cavitation to remove an aqueous phase. A method for producing a low trans fatty acid butter-like food, characterized by kneading and homogenizing an oil phase solid content. [Selection diagram] Fig. 1