IMPROVEMENTS IN THE PROCESS OF MANUFACTURING OLFINE OR OLEOMANGADINH AND RITTEDIVE
Year: 1880

page_text: LETTERS PATENT to Benoit Hofmann, of the Alliance Works, Millstream
Road, Bermondsey, in the County of Surrey, Manufacturer of Butterine, for
an Invention of "IMPROVEMENTS IN THE PROCESS OF MANUFACTURING
OLFINE OR OLEOMANGADINH AND RITTEDIVE”
PROVISIONAL SPECIFICATION left by the said Benoit Hofinann at the
Office of the Commissioners of Patents on the 24th September 1880.
"
BENOIT HOFMANN, of the Alliance Works, Millstream Road, Bermondsey, in
the County of Surrey, Manufacturer of Butterine. IMPROVEMENTS IN THE
PROCESS OF MANUFACTURING OLEINE OR OLEOMARGARINE AND BUTTERINE."
My Invention relates to improvements in the process of manufacturing oleine or
oleomargarine and butterine, and in carrying out the same I proceed as follows:-
Fat. I first take beef and veal suet and clean it thoroughly, and all matters
other than fat I remove. The suet is then hung up to dry, and when dry the fat
is cut up into small pieces and reselected, and in order to produce a good article I
use only best red fat in addition to the suct properly so called.
Melting. I next melt the fat in a wooden tank containing about 60 gallons of
fresh water, which I heat to between 60° and 70° cent., and when the water is
heated to such degree, I add successively the following ingredients:-
25 lbs. of ordinary salt.
1/2 to 2 lbs. carbonate of potash.
1½ lb. chlorate of potasse or perlax.
1%, lbs. of nitrate of soda.
Ench such ingredient being added after the one previously placed in the water
has completely melted.
Before placing the fat into the tank, it must be passed through a crushing
machine.
During the melting process, the fat must be kept at the temperature of not
more than 45° cent., and not less than 40° cent., and during the time of filling the
tank it can be mixed and agitated with the water, but as soon as the suet begins
to melt, and the melted fat appears on the surface of the water, it must be carefully
attended to, and the agitator must not be plunged into the water, but it must be
agitated very gently.

page_text: This melting procedure must be kept up for 3 or 4 hours, and after the whole
material seems to be completely melted, it is left standing for two hours to settle.
The melted fat is afterwards pumped into an iron bac, placed in a wooden one
with water between, the water being heated by steam, and this water must be kept
at 35° cent. When all the clear fat, which appears in color like oil, is pumped into
the bac, lbs. of fine salt is thrown on the surface of the fat and agitated for a few
minutes, the salt helping to settle all impure natters. The fat is then allowed to
stand for 2 or 3 hours.
Granulation. The fat is next put into galvanized iron or tin tubs, and then
placed from 10 to 12 hours in a hot room, wherein the temperature is kept up to
between 25° and 30° cent. The fat then becomes a grainy substance, and the
pressing in low temperature is facilitated. When the surface of the fat becomes
soft and veiny, it is taken off by hand, and about 3 lbs., or, say, 2 handfulls, put
into cloth double covered, so as to form a square cake.
Pressing. The pressing should take place in a warm room, wherein the temperature
is never lower than 20° cent, and the presses used should be vertical hydraulic
ones. The surface of the press may be of any dimension, but not too large, as tho
cakes first put on the press may become cold before the charging is finished.
Between each row of cakes I place a galvanized iron plate (previously warmed in
hot water from 35° to 40° cent. Pressure is then exerted very slowly, and should
not be higher than 45 to 50 tons. The-material which is obtained by this pressure
is oleine, and forms the raw material for making butterine or artificial butter.
This oleine is put into an iron bac surrounded with water, and has to be kept at a
DUTTERIAL UN ARTIFICIAL DUTIER.
To manufacture butterine or artificial butter of a sweet and nut like flavor, I
place in a churn with reversing dashiers 20 gallons of best milk, fresh and uncooled,
and 25 to 30 lbs. of the finest fresh butter. This is churned for about 3/, of an hour
to 1 hour, in order to have all creamy and buttery substances separated from the
milk. After the milk and butter have been churned, 10 cwt. of oleine is put into 3
the churn, and from 25 to 30% of best ground nut or sesame. To have butterine
of the finest quality, I put into thic churn 4 lbs. of the finest hazel nut oil and 1/2 oz.
of essence of cognac or hazel nut.
The addition of 6 oz. of milk salt (sel de lait), dissolved in 1 gallon of fresh
water, and 15 lbs. of glucose improves the butterine and makes it keep longer, as
sugar substances preserve the fat and prevent it becoming rank. In order to give
to the butterine the texture of best butter, it should be heavily churned for 2 hours
after adding some butter colouring.
Cooling. After the butter has been churned, it is put into marble tanks and
cooled from 10 to 12 hours. As soon as the substance turned out from the churn
is cool, it is passed twice through smooth rollers in order to press out the milk
from the butterine, and it is then left, after having been pressed out by hand, for
3 or 4 hours on a table to stand and cool again, in order to lose its fatty flavor.
The butterine is then put into a square bac, and a proportion of the finest
butter addled according to the quality which has to be turned out, and salted and
then passed five or six times between fluted rollers, in order to intimately mix the
salt and butter with the inanufactured butterine.
The butterine is then worked up again and passed through smooth rollers before
it is worked up for the last time; it is then packed.

page_text: the County of Surrey, Manufacturer of Butterine. "IMPROVEMENTS IN THE
PROCESS OF MANUFACTURING OLEINE OR OLEOMARGARINE AND BUTTERINE."
My Invention relates to improvements in the process of manufacturing oleine or
oleomargarine and butterine, and in carrying out the same I proceed as follows:-
I take beef and veal suet and I clean it thoroughly, and I remove all matters
other than fat. I then hang up the suet to dry, in summer for from 5 to 6 hours,
and in winter for from 10 to 12 hours, and when the same is dry I cut up the fat
into small pieces and reselect them, and in order to produce a good article I use only
the best red fat in addition to the suet proper.
I next melt the fat in a wooden tank containing about 60 (sixty) gallons of fresh
water, which I heat to between 60° and 70° cent., and when the water is heated
to such degree I add the following ingredients successively, viz. :-
25 lbs. common salt.
1 to 2 lbs. carbonate of potash,
14 lb. chlorate of potasse or potasse perlax.
1 lb. nitrate of soda,
each such ingredient being added after the one previously placed in the water has
completely melted or dissolved.
Before placing the fat into the tank I pass it through a crushing machine,
which is by preference placed above or near the tank.
During the melting process the fat must be kept at a temperature of not more
than 45° cent., and not less than 40° cent., and during the time of filling the
tank it can be mixed and agitated with the water, but as soon as the suct begins
to melt, and the melted fat appears on the surface of the water, it must be carefully
attended to, and the agitator must not be plunged into the water, but it must be
agitated very gently, and in order to be able to melt even in cold weather at a low
temperature the melters must press the fat out of the nerves and skins and tissues.
This melting procedure must be kept up for 3 or 4 hours, and after the whole
of the material seems to be completely melted, I put 10 lbs. of common salt into
the tank over the fat so as to allow all impurities and nerves, skins, and tissues to
settle quicker, and I then leave the fat for 3 or 4 hours to completely settle.
The melted fat is then pumped into an iron bac placed in a wooden one, the
separation between the two bacs being. filled with water, which is heated by steam
and kept to a temperature of 35° cent. When all the clear fat, which appears in
colour like oil, is pumped into the bac, 4 lbs. of fine salt are thrown on the surface
of the fat and agitated for a few minutes, the salt helping to settle all impure
matters. The fat is then allowed to stand for 2 or 3 hours.
I next place the fat into galvanised iron or tin tubs, which are then placed in a
hot room for 10 to 12 hours, wherein the temperature is kept up to between
25° and 30° cent. The fat then becomes a grainy substance, and the pressing in
low temperature is facilitated. When the surface of the fat becomes soft and
veiny, it is taken off by hand, and about 3 lbs., or, say, two handsful, put into cloth
twice folded so as to form a square cake.
The pressing next follows, and it should take place in a warm room wherein the
temperature is never lower than 20° cent. The presses used should be vertical
hydraulic ones, and their surfaces may be of any dimensions, but not too large in
order that the cakes first put on may not become cold before the charging is
finished. Between each row of cakes I place a galvanized iron plate previously
warmed in hot water from 35° to 40° cent. Pressure is then exerted, but very
slowly, and should not exceed 45 to 50 tons.
The material which I obtain from this pressure is oleine or oleomargarine, and
forms the raw material for making "butterine or artificial butter, hereinafter
"

page_text: described. This oleine or clcomargarine-is put into an iron bac surrounded with
water, and must be kept at a temperature of not less than 35° and not over
40° cent.
The next part of my Invention relates to the manufacture of "butterine"
or artificial butter, and for the purpose of manufacturing of butterine or artificial
butter of a sweet and nut like favour, I place in a churn having reversing dashers
20 gallons of best milk fresh and uncooled, and 25 to 30 lbs. of the finest fresh
butter. This is churned for about 3/4 of an hour to one hour in order to separate all
creamy and buttery substances from the milk. After the milk and butter have
been churned, 10 cwt. of the oleine or oleomargarine, obtained as herein specified,
are put into the churn, and from 15 to 35 %, according to the time of your, of best
ground nut or sesame oil. And in order to produce butterine of the finest quality,
put into the churn 4 lbs. of the finest hazel nut oil and 1½ oz. of essence of
cognac or hazel nut. The fat, oil, milk, and all other liquid ingredients must be
carefully kept at a temperature of not less than 25° cent., and in winter special
attention must be paid thereto.
The addition of 6 oz. of milk salt (sel de lait) dissolved in one gallon of fresh
water and 15 lbs. of glucose improves the butterine and makes it keep longer, as
sugar substances preserve the fat and prevent it becoming rank. In order to give
to the butterine the texture of best butter it should be heavily churned for two hours
after adding some butter colouring.
After churning the butter is put into marble tanks. I place a rotary fan over
the butterine, which should be kept in constant motion in order to cool it quickly
-and-prevent granulation. If the weather is very warm and the fat should not
cool in 4 to 5 hours, I place the warm butterine as it comes out of the churns into a
large bac filled with cold water-and-fitted with -dashers-inside, which should be
kept in motion for half an hour, and when the fat is cold I press it in order to
consolidate it and exclude the water. As soon as the material turned out from the
churn is cool, it is passed twico through smooth rollers in order to press out the
milk or butter milk from the butterine, and after having dono so it is placed on a
table for 3 or 4 hours to cool again in order to loose its fatty flavour.
The butterine is then put into a bac holding about 1 (one) ton and salted from
3 to 5 per cent., and a proportion of the finest butter added according to the quality
required; it is then passed 5 or 6 times between fluted rollers in order to intimately
mix the salt and butter with the manufactured butterine. The butterine is then
worked up again and passed through smooth rollers; before packing it must be
left for 24 hours to settle, when it is then worked up for the last time before
packing it for sale.
Having now described the nature of my Invention and in what manner the
same may be performed, I declare that I claim,―
First. The method of manufacturing oleine or olcomargarine, substantially as
herein described for the purpose set forth.
Second. The manufacture of butterine or artificial butter, substantially in the
manner as above described.
In witness whereof, I, the said Benoit Hofmann, have hereunto set my hand
and seal, this Twenty third day of March, in the year of our Lord One
thousand nicht hum
Witness,
CONRAD J. DAVIS,
Sol.,
12, Old Jewry Chambers, E.C.
B. HOFMANN. (L.S.)