A NEW OR IMPROVED METHOD OF MANUFACTURING ARTIFICIAL BUTTER AND OF CLARIFYING OR PURIFYING RANCID BUTTER
Year: 1874

page_text: PROVISIONAL SPECIFICATION left by Daniel Hipkins at the Office
of the Commissioners of Patents, with his Petition, on the 23rd
February 1874.
I, DANIEL HIPKINS, of Tipton, in the County of Stafford, Member of
the Inventors and Patentees Protection Association, 11, Cherry St.,
Birmingham, do hereby declare the nature of the said Invention for
"A NEW OR IMPROVED METHOD OF MANUFACTURING ARTIFICIAL BUTTER AND OF
CLARIFYING OR PURIFYING RANCID BUTTER," to be as follows:-
This Invention has for its object a method of manufacturing an
artificial butter or substitute for butter from the fat of beef, mutton, or
pork, by which method the fat is freed from organic impurities and
from the taste communicated by fire, and the artificial butter or
substitute for butter so produced possesses the cool smoothness on the
palate peculiar to butter, and also to a great degree its flavour whilst it
is free from any deleterious qualities. Also a method of clarifying or
'purifying ordinary butter which has become more or less rancid.
In order to carry the first part of my Invention into operation I take
beef fat, mutton fat, or pork fat, or a mixture of two or more of them
which I melt in a suitable vessel by means of steam or hot water
without using the direct action of fire. The fat is then drawn off and
allowed to cool. I then submit it at a raised temperature (which may

page_text: "
be varied according to the nature of the fat) to great pressure by means
of a screw, hydraulic, or other suitable press, and I thus separate the
"olein" or softer part of the fat from the "stearine or its waxy part.
I then convert the "olein "
or softer part of the fat so separated into
artificial butter or substitute for butter in the following way :-
I melt the "olein" obtained as described and I then instantaneously
reduce it from a comparatively high to a much lower temperature by
suddenly immersing it in, floating it upon, or violently agitating it in a
suitable cold liquid (which I prefer should be either water or a solution
of ordinary salt in water, or milk, or buttermilk, or a mixture of two or
more of these). The liquor from the melted fat thus suddenly reduced
in temperature loses its rough or granulated consistency and becomes at
once smooth on the palate like butter to which it has a very similar
taste.
Where my Invention is applied to clarifying or purifying butter:
which has become rancid and to preventing it after having been
remelted from having a rough or granulated consistency, I melt such
butter by means of steam or hot water in the way already described, and
after allowing it to settle and removing any deposit I boil it up with a
suitable proportion of lime water or other alkali, after which I again
allow it to clarify by settling. I then treat the liquor thus clarified in
the method already described by instantaneously reducing it from a
high to a low temperature by immersion in water or other suitable
liquid, and after having been so treated I find that its rancidity has been
removed and it has been brought to a state of purified butter free from
deleterious qualities.
By the manufacture of the artificial butter or substitute for butter as
described, and by my improved method of clarifying or purifying rancid
butter, or by mixing together in suitable proportions the artificial butter
described, and the butter purified as described a perfectly pure and
wholesome butter or substitute for butter is obtained, cheaper and much
superior in quality and flavour to the common butters ordinarily manu-
factured and sold.