MATURITY FER MENT PETER SOY BEAN BUTTER-CREAMY

摘要

A method of manufacturing butter creamy by fermenting a mixture of roasted soybean powder, vegetable butter, partially hydrogenated vegetable oil, sugar, edible salt, herb and emulsifiers with Bacillus subtilis is provided. To make the titled butter creamy, 92.0% by weight of soybean powder is mixed with 3.0% by weight of vegetable butter, 3.0% by weight of partially hydrogenated vegetable oil, 1.0% by weight of sugar, 0.2% by weight of edible salt, 0.5% by weight of herb and 0.3% by weight of an emulsifier, inoculated with Bacillus subtilis and fermented. The soybean powder is obtained by roasting soybeans at about 30deg.C and grinding.