紅芋には油脂分が極めて少ないので、従来の動・植物性のバター製造方法では紅芋の持つ風味を壊さずに製造するのには容易ではないが、紅芋風味で紫紅色をした紅芋バターを手軽に食品として提供することを目的としている。例文帳に追加

To readily obtain a red sweet potato butter as a food having a red sweet potato flavor and a purplish red color, which has solved such a problem that since red sweet potato has an extremely low oil and fat content, the red sweet potato butter is not readily produced without impairing the flavor of red sweet potato by a conventional production of animal/vegetable butter. - 特許庁

牛乳や練乳及びバター中の乳蛋白と植物性油脂及び糖類等でメイラード反応を起こさせた全く新規なキャラメル風味の粉乳の製造方法及びこのキャラメル風味の粉乳を混合添加してなる全く新規で斬新な風味の食品を得る。例文帳に追加

To provide a method for producing a powdered milk having a completely new caramel taste by carrying out Maillard reaction of milk protein in cow's milk, condensed milk or butter with a vegetable oil-and-fat, a sugar, etc., and provide a completely new food having unique taste and flavor and produced by adding the powdered milk having the caramel taste. - 特許庁