PROBLEM TO BE SOLVED: To provide a spread food product lower in fat than conventional ones, stably retaining crystals so as to inhibit an unpleasant rough texture.SOLUTION: Milk products with a solid milk content of 22% or more are used as raw material to achieve low fat. Addition of glycerol in an amount of 1 to 30% allows the supersaturation state of lactose to be maintained, so that dissolution of lactose into water can be prevented. As a result, the coarsening or deposition of lactose crystals is inhibited to achieve an average particle diameter of 20 μm or less even in the storage period. An unpleasant gritty texture is inhibited in the spread food product thus produced.COPYRIGHT: (C)2016,JPO&INPIT【課題】従来のものに比べ、より低脂肪で、かつ安定に結晶を保持することでザラついた不快な食感を抑制したスプレッド食品の提供。【解決手段】乳固形22%以上の乳類を原料とすることで低脂肪を実現しつつ、1~30%のグリセリンの添加によって、乳糖の過飽和状態を維持し、水分中に乳糖が溶解することを防ぐことで、保存期間中においても平均粒子径20μm以下となる様乳糖結晶の粗大化や析出を抑制し、ジャリジャリとした不快な食感を抑制したスプレッド食品。【選択図】なし
