METHOD FOR PRODUCING BUTTER WITH PLANT-PROTEIN ADDITIVE Russian patent published in 2002 - IPC

FIELD: milk industry. SUBSTANCE: method involves mixing cream with sugar and protein additive, such as soya flour produced from soya beans; subjecting soya beans to moisture-thermal treatment and separating casings without preliminary butter extraction and with following grinding in disintegrator. Amount of soya flour is 24.0-96.5 kg/1,000 kg of ready product. Produced mixture is pasteurized, and coffee, chicory or cocoa is introduced, with following converting of mixture into butter. Method allows nutritive value and organoleptical properties of product to be improved. EFFECT: reduced production cost and improved quality of product. 3 tbl, 3 ex