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1. (WO2007003760) METHOD AND INSTALLATION FOR IMPROVING THE SPREADABILITY OF BUTTER
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/2007/003760 International Application No.: PCT/FR2006/001502
Publication Date: 11.01.2007 International Filing Date: 28.06.2006
IPC:
A01J 15/12 (2006.01) ,A23C 15/12 (2006.01) ,A23C 15/02 (2006.01)
A HUMAN NECESSITIES
01
AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
J
MANUFACTURE OF DAIRY PRODUCTS
15
Manufacturing butter
10
Devices for manufacturing butter other than by churns
12
with arrangements for making butter in a continuous process
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
15
Butter; Butter preparations; Making thereof
12
Butter preparations
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
15
Butter; Butter preparations; Making thereof
02
Making thereof
Applicants:
DELERUE, Sylvain [FR/FR]; FR
Inventors:
DELERUE, Sylvain; FR
Priority Data:
050658728.06.2005FR
Title (EN) METHOD AND INSTALLATION FOR IMPROVING THE SPREADABILITY OF BUTTER
(FR) PROCEDE ET INSTALLATION D'AMELIORATION DE LA TARTINABILITE DU BEURRE
Abstract:
(EN) The invention relates to a method for the continuous transformation of a butter, known as normal butter, into a butter having improved spreadability when removed from a refrigerator, known as cold-spreadable butter. The inventive method comprises the following steps consisting in: a) treating the normal butter such as to increase the contact surface thereof; b) crystallising the butter at an initial temperature (T1) by means of accelerated cooling, with the butter being maintained at rest throughout the entire cooling process, in order to bring the temperature to a crystallisation end temperature (T2) which is lower than the initial temperature (T1); and c) decrystallising the butter by means of mechanical working in order to bring same to a final temperature (T3) which is greater than the crystallisation end temperature (T2) and, in this way, to obtain the cold-spreadable butter. The method is characterised in that the cooling process is performed until the butter reaches a temperature of at least -8 °C with the butter being maintained at rest and in that the mechanical working step reduces the crystallised solid masses to approximately 30 µm on average.
(FR) L'invention concerne un procédé de transformation en continu, d'un beurre dit 'normal', en beurre dont la tartinabilité à la sortie du réfrigérateur est améliorée, dit 'beurre tartinable à froid', qui comprend les étapes suivantes : a) traiter ledit beurre normal de façon à augmenter sa surface de contact, b) faire cristalliser le beurre se trouvant à une température (T1) dite 'initiale' par un refroidissement accéléré, tout en le maintenant au repos, durant toute la durée du refroidissement, pour l'amener à une température de fin de cristallisation (T2), inférieure à ladite température initiale (T1), - c) décristalliser ce beurre par une action mécanique de malaxage pour l'amener à une température finale (T3) supérieure à la température de fin de cristallisation (T2) et obtenir ainsi ledit beurre tartinable à froid. Ce procédé est remarquable en ce que le refroidissement est mené jusqu'à ce que le beurre atteigne une température d'au moins -80C, tout en le maintenant au repos et en ce que le malaxage réduit les amas solides cristallisés jusqu'à en moyenne environ 30 µm.
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Designated States: AE, AG, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BW, BY, BZ, CA, CH, CN, CO, CR, CU, CZ, DE, DK, DM, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LV, LY, MA, MD, MG, MK, MN, MW, MX, MZ, NA, NG, NI, NO, NZ, OM, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, SY, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HU, IE, IS, IT, LT, LU, LV, MC, NL, PL, PT, RO, SE, SI, SK, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG)
Publication Language: French (FR)
Filing Language: French (FR)