JP2014054207A - Production method of cream having burned butter flavor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method of a cream having a burned butter flavor, while maintaining the flavor and properties intrinsic to cream.SOLUTION: The method for producing a cream having a burned butter flavor includes the successive steps of: heat treating a milk fat at 110 to 170°C for 10 seconds to 240 minutes under presence of milk protein and lactose; removing solid content from the heat treated milk fat so as to obtain a heated milk fat; adding the heated milk fat to a cream for heat sterilization; and homogenizing the mixture.

Description

  The present invention relates to a method for producing a cream having a burnt butter flavor, and a cream having a burnt butter flavor.

“Scorched butter” is a food material used in French cuisine and the like, and is used for flavoring dishes such as Meuniere. Burnt butter is heated after butter is evaporated, and the non-fat milk solids in the butter are burned to transfer the burnt flavor (burnt butter flavor) to the oil in the butter. It is prepared by removing fat milk solids using filter paper or the like.
The scorched butter prepared in this way is mostly made of fats and oils, and thus has been conventionally used for cooking in a high-temperature liquid state.

The following are known as techniques for producing fats and oils having a burnt butter flavor.
Patent Document 1 describes an oil and fat composition characterized in that the content of the furan compound and lactone in the oil and fat composition before and after heating is within a specific range. Such an oil and fat composition has a unique butter-like flavor during refrigerated storage, and does not decrease in flavor even when heated, and also has a flavor that makes use of the taste of the material while producing a burnt butter flavor. Has been.
Patent Document 2 describes a method for producing a flavor oil, characterized in that fats and oils are heated in the presence of dairy powder, sugars and amino acids. The flavor oil thus obtained has a burnt butter flavor and is said to be usable as an oil and fat suitable for various food applications. This document discloses an example in which a cream is prepared by mixing and emulsifying flavor oil with hardened coconut oil, butter fat, lecithin, skim milk powder, sucrose fatty acid ester, sodium hexametaphosphate, and water.

  The cream includes a fresh cream with no additives other than milk-derived ingredients, a compound cream with milk fat and an emulsifier and stabilizer added to replace part of the milk fat with animal oils and vegetable oils other than milk fat There are non-daily creams in which all of these are replaced with animal oils or vegetable oils. Any cream can be used, for example, by whipping and adding it to a cake or pudding, mixing it in a confectionery dough, or putting it in a coffee or soup.

JP 2009-291134 A JP 2002-171903 A

  It is said that the flavor oils described in Patent Documents 1 and 2 can be used by mixing them with various foods, but the addition of these flavor oils to the cream has not been specifically studied. It was. Moreover, the cream using the flavor oil described in Patent Document 2 has a problem that the so-called whipping property such as the shape retaining property when whipped, sufficient overrun, and the smoothness of the skin of the tissue is not good. . Also, the flavor was not favorable.

By the way, when it is going to give a burnt butter flavor to the cream containing milk fat, it is also considered to give a burnt butter flavor by heating this cream.
However, such a method has a problem that the original flavor of the cream is impaired. Moreover, the cream manufactured by such a method has a problem that the whipping property is not good.

  Thus, conventionally, a technique for producing a cream having a burnt butter flavor and having the original flavor and physical properties of the cream has not been known, and such a cream has not been known in the first place.

  Then, this invention makes it a subject to provide the technique which manufactures the cream which has a burnt butter flavor and utilized the original flavor and physical property of cream.

  As a result of repeated investigations on the means for solving the above problems, the inventors of the present invention added the heated milk fat to the cream and homogenized it to have the original flavor and physical properties of the cream and have a charred butter flavor. The present inventors have found that a cream can be produced and completed the present invention.

That is, the present invention for solving the above problems is a heated milk fat obtained by heat-treating milk fat at 110 to 170 ° C. for 10 seconds to 240 minutes in the presence of milk protein and lactose and then removing the solid content. Is added to the cream, sterilized by heating, and then homogenized.
According to the production method of the present invention using such heated milk fat, it becomes possible to produce a cream having a good burnt butter flavor while maintaining the original good flavor and whipping properties of the cream.
It should be noted that the addition of the heated milk fat to the cream may be performed either before or after the heat sterilization as long as it is before the homogenization step, to obtain the cream's original good flavor and good whipping properties. Can do. In the present invention, from the viewpoint of improving work efficiency, it is preferable to add heated milk fat to the cream before heat sterilization.

In the preferable form of this invention, the said heating milk fat is added so that it may become a ratio of 0.5-10 mass% with respect to the cream whole quantity manufactured.
By adding the heated milk fat in such a range, it becomes possible to produce a cream having a better burnt butter flavor while maintaining the original good flavor and whipping properties of the cream.

In one form of the present invention, a mixed fat preparation step for mixing the heated milk fat and fats other than milk fat, an emulsification step for mixing and emulsifying water and an emulsifier to the prepared mixed fat and oil, and the obtained emulsification And an emulsion addition step of adding the product to the cream.
When producing a compound cream in which a part of milk fat is replaced with other oils and fats, the stability of the produced cream tissue is improved by adding the previously prepared emulsion to the cream in this way. And good whipping properties can be obtained.

Moreover, this invention provides the cream which has a scorched butter flavor obtained by the manufacturing method mentioned above.
Although the cream of the present invention has a burnt butter flavor, it has the original flavor and whipping properties of the cream.

  According to the present invention, a cream having a burnt butter flavor and having the original flavor and whipping properties of the cream can be produced. Such a cream can be widely used for making confectionery in the same manner as a conventional cream.

  In addition, by using the cream of the present invention, it is possible to easily impart a good scorched butter flavor to chilled foods such as pudding and fermented milk, which has conventionally been difficult to impart a good scorched butter flavor. it can. Moreover, since the cream of this invention is excellent also in whipping property, it can be used for the decoration of confectionery.

It is process drawing which shows embodiment of the manufacturing method of this invention. 6 is a process diagram of the manufacturing method of Example 1. FIG. 6 is a process diagram of a manufacturing method of Example 2. FIG.

  Hereinafter, an embodiment of the manufacturing method of the present invention will be described with reference to FIG.

  As shown in FIG. 1, the method for producing a cream of the present invention includes a step of adding heated milk fat to the cream and a homogenization step. Moreover, the process included in manufacture of normal dairy products, such as heat sterilization and aging, is also included.

<Heating milk fat>
In the present invention, “heated milk fat” refers to a composition obtained by heating a composition mainly comprising milk fat (pre-heating milk raw material).
The ratio of milk fat in the raw milk material before heating is preferably 60 to 98% by mass, more preferably 70 to 95% by mass, and still more preferably 80 to 90% by mass.
Moreover, the ratio of the non-fat milk solid content (milk solid content other than milk fat) in the milk raw material before heating is preferably 0.5 to 10% by mass, more preferably 1 to 5% by mass, and further preferably 1 to 2%. % By mass.
Moreover, the moisture content in the raw milk material before heating is preferably 35% by mass or less, more preferably 5 to 20% by mass.
By adjusting the content of each component in the above-described range, heated milk fat having a good burned butter flavor can be efficiently produced.
Examples of the pre-heating milk raw material for preparing the heated milk fat used in the present invention include those obtained by concentrating milk fat from a dairy product or a combination of milk fat, milk protein, lactose and the like extracted from the dairy product. . For example, the use of butter is a preferred form. Moreover, what added skim milk powder to butter oil can also be used preferably.

The heated milk fat used in the present invention is manufactured by removing the solid content after heating the above-mentioned pre-heating milk raw material using a steam kettle, direct fire kettle, IH heating kettle, IH heater, frying pan, or the like. Can do. The heating temperature and the heating time for producing the heated milk fat can be appropriately adjusted in consideration of the flavor and the like.
The heating temperature is 110 to 170 ° C, preferably 120 to 160 ° C, more preferably 130 to 150 ° C. The heating time is 10 seconds to 240 minutes, preferably 1 to 120 minutes, and more preferably 5 to 60 minutes.
For example, 110 to 120 ° C for 100 to 240 minutes, 120 to 130 ° C for 30 to 120 minutes, 130 to 140 ° C for 5 to 120 minutes, 140 to 155 ° C for 30 seconds to 5 minutes, 155 to 165 ° C for 20 seconds The conditions of ˜2 minutes and 170 ° C. for 10 seconds to 50 seconds are mentioned.
The heated milk fat used in the present invention is preferably produced by the following method using butter, for example.
First, the butter is heated at 120 to 140 ° C. for 5 to 120 minutes to burn the non-fat milk solid content contained in the butter, and the oil content contained in the butter is imparted with the burnt flavor of the non-fat milk solid content. Subsequently, the solid content such as scorch is removed by filtration or the like, and only the oil content is taken out (heated butter liquid).

<Addition of heated milk fat to cream>
In the production method of the present invention, the above-described heated milk fat is added to the cream.
The heated milk fat can be added to the cream as it is.
Further, the heated milk fat may be mixed with vegetable oils and animal oils other than milk fat, and skim milk powder, emulsifier, water, etc. may be added thereto to emulsify, and the obtained emulsion may be added to the cream. When producing a compound cream, when adding heated milk fat to the cream, the heated milk fat is mixed with other oils and fats in advance and emulsified by adding skim milk powder, emulsifier, water, etc. Can improve the stability of the cream tissue.

In the present invention, “cream” to which heated milk fat is added includes whipped cream (fresh cream) and compound cream. In the present invention, the cream to which the heated milk fat is added is preferably a fresh cream.
When adding heated milk fat to a cream, it is preferable that heated milk fat is hold | maintained in the range of 40-80 degreeC. The temperature is more preferably in the range of 50 to 75 ° C. By adding the heated milk fat to the cream while maintaining such a temperature, it becomes possible to produce a cream with a uniform tissue after mixing the heated milk fat, and it is possible to produce a cream with excellent whipping properties It becomes possible.
Moreover, it is preferable to keep the temperature of the cream in the range of 40 to 80 ° C., more preferably in the range of 50 to 75 ° C., when adding the heated milk fat. Thereby, the structure | tissue of the cream manufactured can be made more uniform.

  The amount of heated milk fat added is preferably 0.5 to 10% by mass, more preferably 2 to 8% by mass, based on the total amount of cream having a burnt butter flavor to be produced. By setting the addition amount in the above range, it is possible to impart an appropriate scorching butter flavor to the cream while maintaining good uniformity of the cream tissue.

<Heat sterilization>
In the method for producing the cream of the present invention, the raw material is heat sterilized in the same manner as in the ordinary dairy product production process. This heat sterilization is preferably performed after adding heated milk fat to the cream from the viewpoint of work efficiency. Moreover, if it is this method, it will become possible to implement | achieve the favorable whipping property of the cream manufactured without impairing the stability of the structure | tissue of the cream manufactured by heat sterilization.
Further, the sterilization temperature and time may be normal conditions, and examples include 80 to 85 ° C. for about 10 seconds to 5 minutes and 110 to 140 ° C. for about 1 to 60 seconds.

<Homogenization>
Subsequently, the cream containing the heated milk fat is homogenized. The homogenization method and conditions can be considered in the same way as the homogenization step in the production of compound cream.
For example, the cream temperature is maintained at about 60 to 70 ° C., and homogenization is performed in multiple stages using a homogenizer. For example, the first stage is usually 2 to 10 MPa, preferably 5 to 8 MPa, and the second stage is usually 0 to 5 MPa, preferably 0.5 to 2 MPa.

<Aging>
The production method of the present invention appropriately includes an aging step performed in the production of a normal cream. Aging is carried out by holding at 10 ° C. or lower for 1 hour to 48 hours. Thereby, crystallization of fats and oils proceeds, and the physical properties of the cream are stabilized.

  The cream having a burnt butter flavor produced in this way is excellent in whipping like a conventional cream and has a completely new taste having both the original flavor of the cream and the burnt butter flavor.

Hereinafter, the present invention will be described in more detail with reference to examples. However, it goes without saying that the present invention is not limited to the following examples.
In addition, in an Example, the description by a percentage (%) and a part is based on mass except the case where it mentions specially.

<Example 1>
According to the process shown in FIG. 2, the cream which has a burnt butter flavor was manufactured.
Butter (milk fat content 83.1%, non-fat milk solid content 1.4%, moisture 15.5% (same as used in the following examples)) at 130 ° C. using an IH heater and frying pan A heat treatment was performed for 60 minutes to obtain a heated butter solution. The obtained heated butter liquid 6% was added to 45% milk fat fresh cream and mixed. The temperature during addition and mixing was 70 ° C. for both the heated butter solution and the fresh cream. Thereafter, batch heating was performed at 80 ° C. for 1 minute, homogenized at 70 ° C. at the first stage 5 MPa and the second stage 1 MPa, cooled to 5 ° C., and then aged at 5 ° C. for 8 hours.
The cream thus produced had good fluidity.
When this cream was whipped with a Hobart mixer, a sufficient overrun of about 100% (volume) was obtained. Moreover, the whipped cream was excellent in shape retention. In addition, the whipped cream had a smooth tissue skin and did not cause water separation.
Moreover, when this whipped cream was sampled, it had a good heating flavor (burnt butter flavor). Specifically, this cream is a cream with a new taste that has never been obtained so that the fragrant flavor of the baked confectionery is given to the extent that it does not interfere with the original flavor of the cream.
From this, it was found that the production method of the present invention can produce a cream having the excellent whipping properties of the cream and having a burnt butter flavor.

<Reference Example 1>
6% of the heated butter solution obtained by heating the butter at 170 ° C. for 1 minute using an IH heater and a frying pan was added to 45% milk fat fresh cream and mixed. The temperature during addition and mixing was set to 70 ° C. for both the heated butter solution and the cream. Thereafter, batch heating was carried out at 80 ° C. for 1 minute, homogenized at the first stage 5 MPa and the second stage 1 MPa, cooled to 5 ° C., and then aged at 5 ° C. for 8 hours.
When the cream thus prepared was whipped and sampled, it had a bitter taste and a sufficiently preferred heating flavor was not recognized. Thus, it was found that when the butter is heated at about 170 ° C., a heating time of less than 1 minute is preferable.

<Comparative Example 1>
45% milk fat fresh cream was heat-treated at 140 ° C. for 2 seconds in an autoclave. Thereafter, the mixture was homogenized at the first stage of 5 MPa and the second stage of 1 MPa, cooled to 5 ° C., and then aged at 5 ° C. for 8 hours.
When the cream produced in this way was whipped and sampled, the flavor of the cream was impaired and it could not be said that the flavor was good.
Moreover, the emulsified state of the cream became unstable, and when the cream was whipped, the overrun was small, and the shape retention and the smoothness of the skin were inferior.

<Example 2>
According to the process shown in FIG. 3, the cream which has a burnt butter flavor was manufactured.
3 parts of heated butter liquid obtained by heat-treating butter at 118 ° C. for 240 minutes using a steam kettle is mixed with 20 parts of palm oil (melting point: 32 ° C.), and 2 parts of this mixed fat and skim milk powder, emulsifier After 0.3 parts, 0.2 parts of stabilizer and 24.5 parts of dissolved water were mixed, they were pre-emulsified with a homomixer at 70 ° C. The resulting emulsion was mixed with 50 parts of 48% milk fat fresh cream. The temperature during addition and mixing was 70 ° C. for both the emulsion and cream.
Subsequently, sterilization was performed at 120 ° C. for 15 seconds. Thereafter, the mixture was homogenized at 70 ° C. at the first stage of 5 MPa and the second stage of 1 MPa, cooled to 5 ° C., and then aged at 5 ° C. for 8 hours to produce a compound cream.
The cream thus produced had good fluidity.
When this cream was whipped with a Hobart mixer, a sufficient overrun of about 100% (volume) was obtained. Moreover, the whipped cream was excellent in shape retention. In addition, the whipped cream had a smooth tissue skin and did not cause water separation.
Moreover, when this whipped cream was sampled, it had a good heating flavor (burnt butter flavor). Specifically, this cream is a cream with a new taste that has never been obtained so that the fragrant flavor of the baked confectionery is given to the extent that it does not interfere with the original flavor of the cream.
From this, it was found that the production method of the present invention can produce a cream having the excellent whipping properties of the cream and having a burnt butter flavor.

<Reference Example 2>
6 parts of heated butter liquid obtained by heat-treating butter at 135 ° C. for 3 minutes using an IH heater and frying pan is mixed with 20 parts of palm oil (melting point: 32 ° C.), and this mixed oil and fat and 2 parts of skim milk powder are mixed. After mixing 0.3 parts of emulsifier, 0.2 parts of stabilizer and 21.5 parts of dissolved water, the mixture was pre-emulsified with a homomixer at 70 ° C. The resulting emulsion was mixed with 50 parts of 48% milk fat fresh cream. The temperature during addition and mixing was 70 ° C. for both the emulsion and cream.
Subsequently, sterilization was performed at 120 ° C. for 15 seconds. Thereafter, the mixture was homogenized at 70 ° C. at the first stage of 5 MPa and the second stage of 1 MPa, cooled to 5 ° C., and then aged at 5 ° C. for 8 hours to produce a compound cream.
When the compound cream thus produced was whipped and sampled, the savory flavor due to heating was not sufficient. From this, when heating a butter liquid at about 135 degreeC, it turned out that the heating time of 10 minutes or more is preferable.

<Comparative example 2>
45% milk fat cream was heat-treated at 140 ° C. for 10 minutes in an autoclave. Thereafter, the mixture was homogenized at the first stage of 5 MPa and the second stage of 1 MPa, cooled to 5 ° C., and then aged at 5 ° C. for 8 hours.
When the cream produced in this way was whipped and sampled, the flavor of the cream was impaired and it could not be said that the flavor was good. In addition, the cream turned brown.
Further, the emulsified state of the cream became unstable, and even when the cream was whipped, the overrun was about 50% (volume), and the whipping property was inferior.

<Example 3>
3 parts of heated butter liquid obtained by heat-treating butter at 160 ° C. for 1 minute using an IH heater and a frying pan are mixed with 42 parts of mixed oil (melting point: 30 ° C.) of palm oil and palm oil, and this mixing After mixing 2 parts of oil and fat and skim milk powder, 0.3 part of emulsifier, 0.2 part of stabilizer and 52.5 parts of dissolved water, it was pre-emulsified with a homomixer at 70 ° C. The resulting emulsion was mixed with 50 parts of 48% milk fat fresh cream. The temperature during addition and mixing was 70 ° C. for both the emulsion and cream.
Subsequently, sterilization was performed at 120 ° C. for 15 seconds. Thereafter, the mixture was homogenized at 70 ° C. at the first stage of 5 MPa and the second stage of 1 MPa, cooled to 5 ° C., and then aged at 5 ° C. for 8 hours to produce a compound cream.
The cream thus produced had good fluidity.
When this cream was whipped with a Hobart mixer, a sufficient overrun of about 100% (volume) was obtained. Moreover, the whipped cream was excellent in shape retention. In addition, the whipped cream had a smooth tissue skin and did not cause water separation.
Moreover, when this whipped cream was sampled, it had a good heating flavor (burnt butter flavor). Specifically, this cream is a cream with a new taste that has never been obtained so that the fragrant flavor of the baked confectionery is given to the extent that it does not interfere with the original flavor of the cream.
From this, it was found that the production method of the present invention can produce a cream having the excellent whipping properties of the cream and having a burnt butter flavor.

<Reference Example 3>
6 parts of heated butter liquid obtained by heat-treating butter at 118 ° C. for 80 minutes using a steam kettle is mixed with 39 parts of mixed oil and fat (melting point: 30 ° C.) of palm oil and palm oil. After mixing 2 parts of skim milk powder, 0.3 part of emulsifier, 0.2 part of stabilizer and 52.5 parts of dissolved water, it was pre-emulsified with a homomixer at 70 ° C. The resulting emulsion was mixed with 50 parts of 48% milk fat fresh cream. The temperature during addition and mixing was 70 ° C. for both the emulsion and cream.
Subsequently, sterilization was performed at 120 ° C. for 15 seconds. Thereafter, the mixture was homogenized at 70 ° C. at the first stage of 5 MPa and the second stage of 1 MPa, cooled to 5 ° C., and then aged at 5 ° C. for 8 hours to produce a compound cream.
When the cream thus produced was whipped and sampled, the savory flavor due to heating was not sufficient. From this, it was found that when the butter is heated at about 110 ° C., a heating time longer than 80 minutes is preferable.

<Comparative Example 3>
40 parts of palm oil (melting point: 32 ° C.), 2 parts of skim milk powder, 0.3 part of emulsifier, 0.2 part of stabilizer and 57.5 parts of dissolved water were mixed and pre-emulsified with a homomixer. The mixing temperature and the pre-emulsification temperature were 70 ° C. The obtained pre-emulsion was mixed with 50 parts of 48% milk fat fresh cream heated to 70 ° C. and heat-treated at 140 ° C. for 15 seconds. Thereafter, it was homogenized at 70 ° C. at the first stage 5 MPa and the second stage 1 MPa, cooled to 5 ° C., and then aged at 5 ° C. for 8 hours.
When the cream produced in this way was whipped and sampled, the flavor of the cream was impaired and it could not be said that the flavor was good.
Further, the emulsified state of the cream became unstable, and even when the cream was whipped, the overrun was about 50% (volume), and the whipping property was inferior.

<Example 4>
3 parts of heated butter liquid obtained by heat-treating butter at 150 ° C. for 3 minutes using an IH heater and a frying pan are mixed with 20 parts of palm oil (melting point: 32 ° C.), and this mixed oil and fat and 2 parts of skim milk powder are mixed. After mixing 0.3 parts of emulsifier, 0.2 parts of stabilizer and 24.5 parts of dissolved water, the mixture was pre-emulsified with a homomixer at 70 ° C. The resulting emulsion was mixed with 50 parts of 48% milk fat fresh cream. The temperature during addition and mixing was 70 ° C. for both the emulsion and cream.
Subsequently, sterilization was performed at 120 ° C. for 15 seconds. Thereafter, the mixture was homogenized at 70 ° C. at the first stage of 5 MPa and the second stage of 1 MPa, cooled to 5 ° C., and then aged at 5 ° C. for 8 hours to produce a compound cream.
The cream thus produced was tasted in a liquid state and found to have a good heating flavor (burnt butter flavor).

<Reference Example 4>
3 parts of a heated butter liquid obtained by heat-treating butter at 160 ° C. for 3 minutes using an IH heater and a frying pan are mixed with 20 parts of palm oil (melting point: 32 ° C.). After mixing 0.3 parts of emulsifier, 0.2 parts of stabilizer and 24.5 parts of dissolved water, the mixture was pre-emulsified with a homomixer at 70 ° C. The resulting emulsion was mixed with 50 parts of 48% milk fat fresh cream. The temperature during addition and mixing was 70 ° C. for both the emulsion and cream.
Subsequently, sterilization was performed at 120 ° C. for 15 seconds. Thereafter, the mixture was homogenized at 70 ° C. at the first stage of 5 MPa and the second stage of 1 MPa, cooled to 5 ° C., and then aged at 5 ° C. for 8 hours to produce a compound cream.
When the cream thus produced was tasted in a liquid state, it had a bitter taste and a sufficiently favorable heating flavor was not recognized. Thus, it was found that when the butter is heated at about 160 ° C., a heating time of less than 3 minutes is preferable.

Based on the above-described examples and reference examples, Table 1 summarizes the relationship between the heating conditions of butter and the flavor obtained.
The evaluation of flavor is based on the following criteria.
○: The burnt butter flavor is sufficiently felt and delicious.
X: The burnt butter flavor is not sufficiently felt and is not delicious.

As can be seen from this table, it was found that the upper limit of the heating temperature for obtaining a good burned butter flavor is preferably about 170 ° C. Moreover, when heating at about 170 degreeC, it turned out that it is preferable to set a heating time as a standard for less than 1 minute.
Further, it was found that at a temperature lower than 110 ° C., it takes a long time before the burning flavor is generated. From this, it was found that the lower limit of the heating condition is preferably about 110 ° C., and in this case, the heating time is preferably about 240 minutes.
In particular, a heating temperature of about 125 to 160 ° C. is preferable, and it was found that a very good scorched butter flavor can be obtained by adjusting the heating time between 10 seconds and 120 minutes.

  The present invention can be applied to the development of confectionery having a new palatability.

Claims (4)

  After heating the milk fat in the presence of milk protein and lactose at 110 to 170 ° C. for 10 seconds to 240 minutes, the heated milk fat obtained by removing the solid content is added to the cream and heat sterilized, then homogeneous A method for producing a cream having a burnt butter flavor, characterized by comprising:   The scorch according to claim 1, wherein the heated milk fat is added to the cream so as to be a ratio of 0.5 to 10% by mass with respect to the total amount of the cream having a burnt butter flavor to be produced. The manufacturing method of the cream which has a butter flavor.   A mixed fat preparation step for mixing the heated milk fat and fats other than milk fat, an emulsification step for emulsifying the prepared mixed fat with water and an emulsifier, and an emulsion obtained by adding the obtained emulsion to the cream The method for producing a cream having a burnt butter flavor according to claim 1, comprising an adding step.   A cream having a burnt butter flavor, obtained by the production method according to claim 1.

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