DAIRY PRODUCT OF BUTTER VARIETY AND METHOD OF ITS PRODUCTION Russian patent published in 2002 - IPC

FIELD: food industry. SUBSTANCE: dairy product of butter variety includes cream with mass part of fat 40-45%, vegetable oil as nondairy fats, soft monoglycerides as an emulsifier, and phosphatide concentrate. Method of producing dairy product of butter variety includes mixing of cream, nondairy fat (vegetable oil), oil solution of an emulsifier. Mixing of components is carried out at temperature of 56-60 C for 10 min in a mixer equipped with screw mixer (anchor type) with rotation frequency 59.5 rpm at the following loading of components. First, 1/3 of receipt quantity of vegetable oil is fed, then oil solution of the emulsifier prepared by dissolving at temperature of 55-60 C of soft monoglycerides in vegetable oil in ratio 1:10 and with adding of receipt quantity of phosphatides concentrate; then cream and the rest part of vegetable oil are added in the mixer. After it, mixture is fed in a butter-former with the following packaging of prepared product. EFFECT: increased food and biological value; improved structure of product; acceleration of production process and prolonged storage life. 2 cl, 2 tbl, 2 ex