US4177293A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process of manufacture of a butter spread
Assignee: Individual
•
Filing: 1978-11-15
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Granted: 1979-12-04
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Expires: 1998-11-15
Abstract
Abstract This invention relates to the manufacture of butter-spread, which when compared with butter contains a substantially lower fat content, i.e. between about 19-48%, and increased protein content of between about 4.6 to 7.7%. The manufacturing process starts from cream, possibly from a mixture of cream and vegetable oil which is enriched by the addition of dried milk or protein concentrate. The mixture is pasteurized, homogenized, and fermented by clean milk cultures. By repeated homogenization and addition of a stabilizer, a consistency similar to butter with very good spreading characteristics even at refrigerated temperatures is achieved. The product is durable and has acceptable shelf life even without the addition of preservers.
Inventors
- 👤 Ladislav Forman
- 👤 Zdenek Pech
- 👤 Vaclav Vondruska
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-07 12:54
CPC Classifications
A; A23; A23C; A23C15/00; A23C15/12; A23C15/16; A23C15/165
Claims Analysis
Total Claims: 14
Claim 1
Independent Claim
144 words
Process for the manufacture of a butter-spread comprising the steps of forming a mixture of sweet cream and a thickening agent selected from the group consisting of dried milk, protein concentrates and mixtures thereof, pasteurizing said mixture, cooling the pasteurized mixture, adding a clean milk culture, submitting the cooled mixture to a first homogenizing step at temperatures between about 20° C. and 30° C. and pressures between about 10 to 25 MPa, and maturing the mixture until it is acidified to a degree between about 68° to 112° Dornic, adding a foodstuff water stabilizer in amount between about 0.5 to 5% by weight, submitting the mixture to a second homogenizing step at temperatures between about 65° C. and 80° C. and at a pressure of about 5 MPa, cooling the second homogenized mixture to at least about 10° C. to further cure the butterspread.
Claim 2
Dependent Claim
144 words
Process for the manufacture of a butter-spread comprising the steps of forming a mixture of sweet cream and a thickening agent selected from the group consisting of dried milk, protein concentrates and mixtures thereof, pasteurizing said mixture, cooling the pasteurized mixture, adding a clean milk culture, submitting the cooled mixture to a first homogenizing step at temperatures between about 20° C. and 30° C. and pressures between about 10 to 25 MPa, and maturing the mixture until it is acidified to a degree between about 68° to 112° Dornic, adding a foodstuff water stabilizer in amount between about 0.5 to 5% by weight, submitting the mixture to a second homogenizing step at temperatures between about 65° C. and 80° C. and at a pressure of about 5 MPa, cooling the second homogenized mixture to at least about 10° C. to further cure the butterspread.
Claim 3
Dependent Claim
13 words
Process according to claim 1, wherein said thickening agent is dried skim milk.
Claim 4
Dependent Claim
13 words
Process according to claim 1, wherein said thickening agent is a protein concentrate.
Claim 5
Dependent Claim
18 words
Process according to claim 1, wherein flavor and aromatic materials are added prior to the second homogenization step.
Claim 6
Dependent Claim
30 words
Process according to claim 1, wherein the fat content of the butter-spread is increased by adding vegetable oil up to an overall fat content of about b 50% by weight.
Claim 7
Dependent Claim
12 words
Process according to claim, wherein said clean milk culture is Streptococcus lactis.
Claim 8
Dependent Claim
13 words
Proess according to claim 1, wherein said clean milk culture is Streptococcus diacetilactis.
Claim 9
Dependent Claim
13 words
Process according to claim 1, wherein said clean milk culture is Streptococcus cremoris.
Claim 10
Dependent Claim
15 words
Process according to claim 1, wherein said clean milk culture is Streptococcus citrovorum and dextranicum.
Claim 11
Dependent Claim
13 words
Process aggording to claim 1, wherein said foodstuff water stabilizer ist modified starch.
Claim 12
Dependent Claim
12 words
Process according to claim 1, wherein said foodstuff water stabilizer ist gelatine.
Claim 13
Dependent Claim
12 words
Process according to claim 1, wherein said foodstuff water stabilizer is pectin.
Claim 14
Dependent Claim
24 words
Process according to claim 1, wherein the second homogenized mixture is cooled to between 3° C. and 10° C. to further cure the butter-spread.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1982-12-03 | 1983-06-04 | 1983-12-04 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1986-12-03 | 1987-06-04 | 1987-12-04 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1990-12-03 | 1991-06-04 | 1991-12-04 | $7700.00 | Window Closed / Lapsed |