METHOD OF PRODUCING BUTTER SUBSTITUTE Russian patent published in 2016 - IPC A23C15/12 A23D7/02 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and can be used in production of butter substitute. Method involves mixing 7.25-41.25 % of milk fat or butter in terms of content of milk fat and 36.25-74.25 % animal fat - beef and/or pork. Produced mixture is melted at temperature 50-55 °C, followed by adding an antioxidant, emulsifier, food flavouring agent and colouring agent to produce a fat phase. At same time aqueous phase is prepared by dissolving citric acid or other acidity regulator and a preserving agent in water at a temperature of 50-55 °C. Water phase is emulsified at temperature 50-55 °C with fat phase. Produced emulsion is pasteurised, cooled in a butter worker to 13-14 °C and held at 4-6 °C for 1-2 days.

EFFECT: method improves taste and consistency of product, enhances its nutritive and biological value.

4 cl