GEP20002288B - Butter-Like Product and Method for its Preparation - Google Patents

Butter-Like Product and Method for its Preparation

Info

Publication number
GEP20002288B
GEP20002288B GEAP19963311A GEAP1996003311A GEP20002288B GE P20002288 B GEP20002288 B GE P20002288B GE AP19963311 A GEAP19963311 A GE AP19963311A GE AP1996003311 A GEAP1996003311 A GE AP1996003311A GE P20002288 B GEP20002288 B GE P20002288B
Authority
GE
Georgia
Prior art keywords
emulsion
oil
temperature
water
fat content
Prior art date
Application number
GEAP19963311A
Inventor
Avtandil Chinchaladze
Levan Boriashvili
Revaz Kikalishvili
Levan Beraja
Original Assignee
“Agrokonsortsium” Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by “Agrokonsortsium” Ltd filed Critical “Agrokonsortsium” Ltd
Priority to GEAP19963311A priority Critical patent/GEP20002288B/en
Publication of GEP20002288B publication Critical patent/GEP20002288B/en

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Landscapes

  • Dairy Products (AREA)
  • Edible Oils And Fats (AREA)

Abstract

(57) 1. Tecnical Result Simplification of technological process and widening of assortment. 2. Essence A product comprises cow and/or soya milk, vegetable oil, emulsifier, preservative and can also contain lactics culture. The method comprises emulsifying the vegetable oil with cow and/or soya milk at temperature 50-85°C, in the result of which the "oil-in-water" emulsion is obtained with the fat content 40-60%, aging the emulsion at temperature -5 - +5°C during 1-12 hours with conversion of the "oil-in-water" emulsion with the fat content 70-90%, introducing the emulsifier and the preservative into the emulsion and packaging. In the case of adding the lactics culture the method comprises emulsifying the vegetable oil with cow and/or soya milk at the temperature 50-85°C, in the result of which "oil-in-water" emulsion is obtained having fat content 40-60%, introducing therein the emulsifier, the preservative and the lactics culture and fermenting at temperature 25-35°C during 3-8 hours, aging the emulsion at temperature -5 - +5°C during 1-12 hours with conversion of the "oil-in-water" emulsion of the fat content 70-90% and packing. 3. Field of Application Food industry.
GEAP19963311A 1996-07-25 1996-07-25 Butter-Like Product and Method for its Preparation GEP20002288B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GEAP19963311A GEP20002288B (en) 1996-07-25 1996-07-25 Butter-Like Product and Method for its Preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GEAP19963311A GEP20002288B (en) 1996-07-25 1996-07-25 Butter-Like Product and Method for its Preparation

Publications (1)

Publication Number Publication Date
GEP20002288B true GEP20002288B (en) 2000-11-25

Family

ID=82786165

Family Applications (1)

Application Number Title Priority Date Filing Date
GEAP19963311A GEP20002288B (en) 1996-07-25 1996-07-25 Butter-Like Product and Method for its Preparation

Country Status (1)

Country Link
GE (1) GEP20002288B (en)

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