BUTTER COMPOSITION (VERSIONS) AND METHOD FOR PRODUCING THE SAME Russian patent published in 2004 - IPC

FIELD: milk industry. SUBSTANCE: according to first version, composition comprises, wt%: butter 75.1-85.5; grass stabilizer 0.6-2.43; grass stabilizer with dry substance content of 16% and pH of 5.6-5.0 7.0; or "Tartar" type grass stabilizer with dry substance content of 34% and pH of 5.0-3.0 5.0; or "Garlic" type grass stabilizer with dry substance content of 44% and pH of 4.8-2.0 4.0; water the balance. According to second version, composition comprises fruit filler such as raspberry paste with dry substance content of 58.0-62.0% and pH of 1.7-5.9 or strawberry paste with dry substance content of 58.0-62.0% and pH of 1.7-5.9, or apricot paste with dry substance content of 58.0-62.0 and pH of 1.7-5.9, or peach paste with dry substance content of 58.0-62.0% and pH of 1.7-5.9 in an amount of 5.0-7.0 wt%. According to third version, composition comprises, wt%: butter 73.5-74.0; stabilizer 0.6-0.7; dry cocoa 6.0-6.5; sugar powder 8.0-8.1, and rubbed filbert paste 11.9-10.7. Method involves preliminarily melting butter at temperature of 0-1 C with following mixing at same temperature under pressure of up to 15 kg/cm to pasty state; introducing filler having temperature of 0-3 C, stabilizer, water; mixing until homogeneous butter structure is provided. Butter of such composition has lower melting point. EFFECT: increased plasticity, prolonged shelf life, wider range of flavors with flavor of natural butter being kept, and improved homogeneity. 9 cl, 10 ex