Method for producing butter with alcoholic beverage
By adding alcohol-soluble flavoring substances to premium-grade butter and mixing at controlled conditions, the method addresses inefficiencies in existing butter production, enhancing taste and aroma, and expanding its applications.
Patent Information
- Authority / Receiving Office
- RU · RU
- Patent Type
- Patents
- Current Assignee / Owner
- FEDERALNOE GOSUDARSTVENNOE BYUDZHETNOE NAUCHNOE UCHREZHDENIE FEDERALNYJ NAUCHNYJ TSENTR PISHCHEVYKH SISTEM IM V M GORBATOVA RAN
- Filing Date
- 2025-10-09
- Publication Date
- 2026-06-30
Abstract
Description
[0001] The invention relates to the dairy industry, in particular to the production of butter with the addition of an alcoholic beverage, which improves its taste and aromatic properties.
[0002] A method for producing enriched ghee (RU Patent No. 2725735) is known, which involves melting butter at a temperature of 40-45°C, boiling it in a water bath, followed by manual removal of denatured protein and water with dissolved milk sugar, or melting butter at a temperature of 40-50°C, separating water, milk protein and milk sugar using a centrifuge, followed by short-term heating in a vacuum boiler to 100°C. In this case, after manually removing the denatured protein and water with dissolved milk sugar or after short-term heating in a vacuum boiler to 100°C, no more than 5% by weight of an alcoholic infusion of the declared aromatic plants or their various mixtures obtained by mixing the powder of aromatic plants with alcohol in a ratio of (5-10):1, stirring and infusing in a dark place for 7-14 days with or without filtration are added to the oil.
[0003] The main disadvantage of this method is that the finished product is ghee, as well as the production of an alcoholic infusion of aromatic plants or their various mixtures over a long period of time (7-14 days).
[0004] A method for producing butter is known (RU Patent No. 2328860), which involves introducing an antioxidant at the stage of formation of the butter grain - an alcoholic extract of beeswax obtained by extracting beeswax with a 95% solution of ethyl alcohol at a ratio of 1:2 at a temperature of 24°C for 5 days in an amount of 0.5 wt.%.
[0005] The disadvantage of this method is the introduction of this antioxidant at the stage of oil grain formation (production by churning), which entails losses of the introduced antioxidant at the stage of oil normalization.
[0006] A method for producing butter according to GOST 32899 "Butter with Flavoring Components" is known, the range of which is specified in GOST. The mass fraction of fat in butter with flavoring components is 62.0% (for Chocolate and Honey butter), 52.0% and 57.0% (for Dessert butter with cocoa, coffee, chicory, fruit and berry components), 55.0% and 62.0% (for Snack butter with vegetable additives and herbs and Delicatessen butter with mushrooms, cheese, etc.). In the production of this type of butter, a method of converting high-fat cream is used, which results in significant losses of raw materials and flavoring components, significantly reducing the efficiency of butter production. Furthermore, a disadvantage of this method is the resulting reduced-fat finished product, which includes flavoring components more familiar to consumers.
[0007] The closest in technical essence to the proposed technical solution is the method for obtaining sweet cream butter "Dessertnoe" with maple syrup (Patent of the Russian Federation No. 2729418), characterized in that the butter is prepared from a mixture of sweet cream butter "Krestyanskoe" and maple syrup, and the preparation of the butter is carried out by defrosting it, cutting it into pieces weighing 4-5 kg, followed by stirring for 3 minutes at a temperature of 25-30 ° C and adding maple syrup, stirring the resulting mixture until the structure of the butter is homogeneous.
[0008] The disadvantage of this method is the use of heavy raw oil, which requires high-capacity equipment. This method also requires the use of raw materials with low microbiological purity levels.
[0009] The purpose of this invention is to develop a method that will allow the production of butter with original organoleptic characteristics that expand the range of its consumption both as a finished product and as an ingredient in cooking.
[0010] The technical result that the invention is aimed at achieving is:
[0011] - ensuring the original organoleptic properties of butter;
[0012] - expanding the range of butter.
[0013] The said technical result is achieved by the fact that in the method for producing butter with an alcoholic beverage, according to the invention, raw butter with a fat mass fraction of 80.0% or 82.5% is heated to a temperature of 12-15 ° C, the butter is cut into pieces weighing 0.2-0.5 kg, after cutting, the raw butter is sent to a mixer, then alcohol-soluble flavoring substances are added in the form of an alcoholic beverage in a dosage of: whiskey - 0.1-5.0 wt.%, or cognac - 0.1-5.0 wt.%, or liqueur - 0.1-16.0 wt.%, mixing of raw butter with an alcoholic beverage is carried out in a mixer at a temperature of 27 + 3°C and machining speed of 1000 + 300 rpm until the alcoholic beverage is evenly distributed in the product, the butter is packaged and cooled to a storage temperature of 3±3°C.
[0014] The production method is based on the method of mixing butter and alcohol-soluble flavoring substances in the form of an alcoholic beverage in a mixer, mechanically processing the mixture and packaging it in consumer packaging.
[0015] Sweet cream butter with a fat content of 80.0% or 82.5% is used as the main raw material. In terms of taste and aroma, the raw butter must be of at least premium grade (according to GOST 32261) or have a score of at least 8 points (according to GOST 33632). The shelf life of the used raw butter should not exceed 1 / 3 of the expiration date established by the manufacturer.
[0016] The alcoholic beverage used is whiskey, cognac, or liqueur. The dosage for adding the alcoholic beverage is presented in Table 1.
[0017] Table 1
[0018] Name of alcoholic beverage Application dose, wt.% Whiskey 0,1-5,0 Cognac 0,1-5,0 Liquor 0,1-16,0
[0019] To obtain the finished product, raw butter with a fat mass fraction of 80.0% or 82.5% is freed from the packaging material, heated to a temperature of 12-15°C, then cut into pieces weighing 0.2-0.5 kg using mechanical devices, either manually, or sent for cutting on a special machine. After cutting, the raw butter is sent to a mixer, where alcohol-soluble flavoring substances in the form of an alcoholic beverage are then added in the dosage specified in Table 1. Mixing of raw butter with an alcoholic beverage is carried out in a mixer at a temperature of 27 + 3°C and machining speed of 1000 + 300 rpm until the alcoholic beverage is evenly distributed throughout the product. The butter is then packaged and cooled to a storage temperature of 3±3°C.
[0020] Example 1.
[0021] To produce 5 kg of the product, raw butter with a fat mass fraction of 82.5% is freed from the packaging material, warmed to a temperature of 12°C, and then cut into pieces weighing 0.2 kg using mechanical devices. After cutting, the raw butter in an amount of 4.75 kg is fed to a mixer. Then, an alcohol-soluble flavoring substance in the form of whiskey with an alcohol content of 40% is added in an amount of 0.25 kg (5%). Mixing the raw butter with an alcoholic beverage in the form of whiskey with an alcohol content of 40% is carried out in a mixer at a temperature of 27°C and a mechanical processing speed of 1000 rpm until the alcoholic beverage is evenly distributed in the product. Then, the butter is packaged in polymer packaging and cooled to a storage temperature of 3°C.
[0022] Example 2.
[0023] To produce 5 kg of the product, raw butter with a fat mass fraction of 82.5% is freed from the packaging material, heated to a temperature of 13°C, and then cut into pieces weighing 0.3 kg using mechanical devices. After cutting, the raw butter in an amount of 4.875 kg is fed to a mixer. Then, an alcohol-soluble flavoring substance in the form of whiskey with an alcohol content of 40% is added in an amount of 0.125 kg (2.5%). Mixing of raw butter with an alcoholic beverage in the form of whiskey with an alcohol content of 40% is carried out in a mixer at a temperature of 30°C and a mechanical processing speed of 700 rpm until the alcoholic beverage is evenly distributed in the product. Then, the butter is packaged in polymer packaging and cooled to a storage temperature of 0°C.
[0024] Example 3.
[0025] To produce 5 kg of the product, raw butter with a fat mass fraction of 80.0% is freed from the packaging material, warmed to a temperature of 15°C, and then cut into pieces weighing 0.5 kg using mechanical devices. After cutting, the raw butter in the amount of 4.995 kg is fed to a mixer. Then, an alcohol-soluble flavoring substance in the form of whiskey with an alcohol content of 40% is added in the amount of 0.005 kg (0.1%). Mixing of raw butter with an alcoholic beverage in the form of whiskey with an alcohol content of 40% is carried out in a mixer at a temperature of 24°C and a mechanical processing speed of 1300 rpm until the alcoholic beverage is evenly distributed in the product, then the butter is packaged in polymer packaging and cooled to a storage temperature of 6°C.
[0026] Example 4.
[0027] To produce 5 kg of the product, raw butter with a fat mass fraction of 82.5% is freed from the packaging material, warmed to a temperature of 12°C, and then cut into pieces weighing 0.2 kg using mechanical devices. After cutting, the raw butter in an amount of 4.75 kg is fed to a mixer. Then, an alcohol-soluble flavoring substance in the form of cognac with an alcohol content of 40% is added in an amount of 0.25 kg (5%). Mixing of raw butter with an alcoholic beverage in the form of cognac with an alcohol content of 40% is carried out in a mixer at a temperature of 27°C and a mechanical processing speed of 1000 rpm until the alcoholic beverage is evenly distributed in the product. Then, the butter is packaged in polymer packaging and cooled to a storage temperature of 3°C.
[0028] Example 5.
[0029] To produce 5 kg of the product, raw butter with a fat mass fraction of 82.5% is freed from the packaging material, heated to a temperature of 13°C, and then cut into pieces weighing 0.3 kg using mechanical devices. After cutting, the raw butter in an amount of 4.875 kg is fed to a mixer. Then, an alcohol-soluble flavoring substance in the form of cognac with an alcohol content of 40% is added in an amount of 0.125 kg (2.5%). Mixing of raw butter with an alcoholic beverage in the form of cognac with an alcohol content of 40% is carried out in a mixer at a temperature of 30°C and a mechanical processing speed of 700 rpm until the alcoholic beverage is evenly distributed in the product. Then, the butter is packaged in polymer packaging and cooled to a storage temperature of 0°C.
[0030] Example 6.
[0031] To produce 5 kg of the product, raw butter with a fat mass fraction of 80.0% is freed from the packaging material, warmed to a temperature of 15°C, and then cut into pieces weighing 0.5 kg using mechanical devices. After cutting, the raw butter in the amount of 4.995 kg is fed to a mixer. Then, an alcohol-soluble flavoring substance in the form of cognac with a strength of 40% is added in the amount of 0.005 kg (0.1%). Mixing of raw butter with an alcoholic beverage in the form of cognac with a strength of 40% is carried out in a mixer at a temperature of 24°C and a mechanical processing speed of 1300 rpm until the alcoholic beverage is evenly distributed in the product, then the butter is packaged in polymer packaging and cooled to a storage temperature of 6°C.
[0032] Example 7.
[0033] To produce 5 kg of the product, raw butter with a fat mass fraction of 82.5% is freed from the packaging material, warmed to a temperature of 12°C, and then cut into pieces weighing 0.2 kg using mechanical devices. After cutting, the raw butter in an amount of 4.2 kg is fed to a mixer. Then, an alcohol-soluble flavoring substance in the form of Love Story Amaretto Flavor liqueur, strength. 25%, is added in an amount of 0.8 kg (16%). Mixing of raw butter with an alcoholic beverage in the form of Love Story Amaretto Flavor liqueur, strength. 25%, is carried out in a mixer at a temperature of 27°C and a mechanical processing speed of 1000 rpm until the alcoholic beverage is evenly distributed in the product, then the butter is packaged in polymer packaging and cooled to a storage temperature of 3°C.
[0034] Example 8.
[0035] To produce 5 kg of the product, raw butter with a fat mass fraction of 82.5% is freed from the packaging material, warmed to a temperature of 13°C, and then cut into pieces weighing 0.3 kg using mechanical devices. After cutting, the raw butter in an amount of 4.6 kg is fed to a mixer. Then, an alcohol-soluble flavoring substance in the form of Love Story Amaretto Flavor liqueur, strength. 25%, is added in an amount of 0.4 kg (8%). Mixing of raw butter with an alcoholic beverage in the form of Love Story Amaretto Flavor liqueur, strength. 25%, is carried out in a mixer at a temperature of 30°C and a mechanical processing speed of 700 rpm until the alcoholic beverage is evenly distributed in the product, then the butter is packaged in polymer packaging and cooled to a storage temperature of 0°C.
[0036] Example 9.
[0037] To produce 5 kg of the product, raw butter with a fat content of 80.0% is freed from the packaging material, warmed to a temperature of 15°C, and then cut into pieces weighing 0.5 kg using mechanical devices. After cutting, the raw butter in an amount of 4.995 kg is fed to a mixer. Then, an alcohol-soluble flavoring substance in the form of Love Story Amaretto Flavor liqueur, 25% ABV, is added in an amount of 0.005 kg (0.1%). Mixing the raw butter with the alcoholic beverage in the form of Love Story Amaretto Flavor liqueur. 25% is carried out in a mixer at a temperature of 24°C and a mechanical processing speed of 1300 rpm until the alcoholic beverage is evenly distributed in the product, then the butter is packaged in polymer packaging and cooled to a storage temperature of 6°C.
Claims
1. A method for producing butter with an alcoholic beverage, which includes freeing finished raw butter from packaging material, warming, cutting into pieces, introducing a flavoring component into it, and mechanical processing, characterized in that raw butter with a fat mass fraction of 80.0% or 82.5% is warmed to a temperature of 12-15°C, the butter is cut into pieces weighing 0.2-0.5 kg, after cutting the raw butter is sent to a mixer, then alcohol-soluble flavoring substances are added in the form of an alcoholic beverage, namely whiskey - 0.1-5.0 wt. %, after which the mixing of the raw butter with the alcoholic beverage is carried out in a mixer at a temperature of 27±3°C and a mechanical processing speed of 1000±300 rpm until the alcoholic beverage is evenly distributed in the product, the butter is packaged and cooled to a storage temperature of 3±3°C.
2. A method for producing butter with an alcoholic beverage, which includes freeing finished raw butter from packaging material, warming, cutting into pieces, introducing a flavoring component into it, and mechanical processing, characterized in that raw butter with a fat mass fraction of 80.0% or 82.5% is warmed to a temperature of 12-15°C, the butter is cut into pieces weighing 0.2-0.5 kg, after cutting the raw butter is sent to a mixer, then alcohol-soluble flavoring substances are added in the form of an alcoholic beverage, namely cognac - 0.1-5.0 wt. %, after which the mixing of the raw butter with the alcoholic beverage is carried out in a mixer at a temperature of 27±3°C and a mechanical processing speed of 1000±300 rpm until the alcoholic beverage is evenly distributed in the product, the butter is packaged and cooled to a storage temperature of 3±3°C.
3. A method for producing butter with an alcoholic beverage, which includes freeing finished raw butter from packaging material, warming, cutting into pieces, introducing a flavoring component into it, and mechanical processing, characterized in that raw butter with a fat mass fraction of 80.0% or 82.5% is warmed to a temperature of 12-15°C, the butter is cut into pieces weighing 0.2-0.5 kg, after cutting the raw butter is sent to a mixer, then alcohol-soluble flavoring substances are added in the form of an alcoholic beverage, namely liqueur - 0.1-16.0 wt. %, after which the mixing of the raw butter with the alcoholic beverage is carried out in a mixer at a temperature of 27±3°C and a mechanical processing speed of 1000±300 rpm until the alcoholic beverage is evenly distributed in the product, the butter is packaged and cooled to a storage temperature of 3±3°C.