CA1082982A - Method for the production of low calorie margarine from sweet milk and low calorie margarine produced according to the method - Google Patents
Method for the production of low calorie margarine from sweet milk and low calorie margarine produced according to the methodInfo
- Publication number
- CA1082982A CA1082982A CA234,370A CA234370A CA1082982A CA 1082982 A CA1082982 A CA 1082982A CA 234370 A CA234370 A CA 234370A CA 1082982 A CA1082982 A CA 1082982A
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- Canada
- Prior art keywords
- milk
- protein concentrate
- temperature
- fat
- protein
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
- A23C15/16—Butter having reduced fat content
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Edible Oils And Fats (AREA)
- Dairy Products (AREA)
Abstract
A B S T R A C T
There is provided an improved method for the production of a fat emulsion of the type water-in-oil having low calorie value and a high content of proteins, in which there are separately produced a protein containing water phase and a fat phase containing oils and/or fats, whereafter the water phase is brought to emulsify in the fat phase to form the water-in-oil emulsion, characterized in that the water phase is produced of milk raw material like skim milk, whole milk, sweet butter milk, sweet whey or milk mixtures having a pH-value which is higher than 5.1 or preferably higher than 5.8, whereby the said milk or milk mixture is subjected to a membrane filtering giving a protein concentrate, whereupon the temperature of the said protein concentrate is raised to 80-105°C or preferably to 90-95°C whereupon the temperature is lowered to 55-38°C or preferably 50-45°C, and the protein concentrate is brought to emulsify in a fat phase produced in a way known per se in a rela-tionship of 35-65% fat phase or preferably 39-41% fat phase and the remaining part of the fat emulsion being water phase. There is further provided low calorie high protein fat emulsions produced according to the method.
There is provided an improved method for the production of a fat emulsion of the type water-in-oil having low calorie value and a high content of proteins, in which there are separately produced a protein containing water phase and a fat phase containing oils and/or fats, whereafter the water phase is brought to emulsify in the fat phase to form the water-in-oil emulsion, characterized in that the water phase is produced of milk raw material like skim milk, whole milk, sweet butter milk, sweet whey or milk mixtures having a pH-value which is higher than 5.1 or preferably higher than 5.8, whereby the said milk or milk mixture is subjected to a membrane filtering giving a protein concentrate, whereupon the temperature of the said protein concentrate is raised to 80-105°C or preferably to 90-95°C whereupon the temperature is lowered to 55-38°C or preferably 50-45°C, and the protein concentrate is brought to emulsify in a fat phase produced in a way known per se in a rela-tionship of 35-65% fat phase or preferably 39-41% fat phase and the remaining part of the fat emulsion being water phase. There is further provided low calorie high protein fat emulsions produced according to the method.
Description
108Z~8Z
MJ~LKCE~n~LLEN, EKONONISK ~EENI~G
....
Method for the ~roduction of low calorie m~rgarine from swest milk and low calorie mar2arine produced accordin~ to the mathod.
., m e present invention refers to a method for the production of low calorie fat compo~itions like margarine having a high content of proteins, in whioh a water phase containing protein and emulcifying agents produced from sweet (noD-soured) or slightly ~oured milk producta are brought to emulsify ~n a fat agent cont~ini~g fat phase in a relationship of about 60 %
water phase and 40 ~ fat phase.
The invention also refers to low calorie fat composition~ produced according to the method.
There are priorly known ss~eral different method~ for the production of high protein low calorie margarine as a water-in-oil emulsion. ln the said previously ~nown methods the production of the water pkase includes a pre¢ipitation of protein~ from the milk products, and for thi~ pu~poee only sour or acidified products have been used in which the p~-~alue has been oho~en to be eQmeth~ng 2,0 ~nd 4,7 and under any circum~tances not to exceed ~,0-The ~aid method of producins the water pha~e from sour or aci~ified 108Z~82 milk products involve several disadvantages. By the acid precipitation ofproteins a rather good precipitation of the casein is obtained, but on the contrary there is a very incomplete precipitation of the whey protein which is of high value. Normal-y it is estimated that only one third of the whey protein can be extracted at the maximum, whereas it is considered necessary to allow the remaining two thirds of the whey protein to leave as a by-product.
Due to the low pH-value of the milk product, which has been consid-ered necessary in order to precipitate the casein a comparatively sour final product is obtained that contributes to an increased oxidation speed of the produced fat emulsion, that in turn in practise means a restricted storing and keeping time for the product.
It is well known that casein has a lower nutrient value than the mixture of casein and whey protein which is the total protein of the milk, and it is therefore an essential disadvantage in the method of producing the product from sour or acidified milk products not to be able to make use of a greater part of the valuable whey protein than has previously been possible.
Further, by the previously known methods is obtained a by-product in the form of sour whey which i9 of such low nutrient value that it may only with diffi-culty be economically made use of and which is of such acidity that it would lead to essential milieu problems to let the product out, and which has such a comparatively high content of water and has such hygroscopic tendencies that it is difficult to dry the product and provide same in the form of a - powder.
Basi6 of the present invention therefore is the problem to provide a ~ethod for the production of a low calorie mar~arine in the form of a water-in-oil emulsion having high content of protein, in which a substant~ally higher amount of whey proteins are gained in the pr~duction of the water phase than has previously been possible, and in which as the starting material ~ - 2 -1(~8;~982 is used sweet proaucts or only slightly soured products and in which the by-products or the retentate is not sour or so little sour that there are no : problems involved in letting out or destroying the product.
The present invention provides a method for the production of a fat emulsion of the water-in-oil type having low calorie value and a high content of proteins, in which there are separately produced a protein containing water phase and a fat phase containing oils and/or fats, whereafter the water phase is emulsified in the fat phase to form the water-in-oil emulsion, characteri~-ed in that the water phase is produced of milk raw material having a pH-value which is higher than 5.1, wherein the said milk material is subjected to a membrane filtering to provide a protein concentrate having a protein content of 9-24%, whereupon the temperature of the said protein concentrate is raised to 80-105 & whereupon the temperature is lowered to 55-38C, and the protein concentrate is emulsified in a fat phase produced in a manner known per se to provide from 35-65% fat phase in the fat emulsion and the balance water phase.
The invention is based on the observation that it is possible and of advantage to provide the proteins for the water phase from sweet or only slightly soured milk products which have a p~-value which is preferably higher - 2a -than pH 5,8 or at least higher than pH 5,1. As examples of such milk products may be mentioned unsoured or sweet milk, sk;m milk, sweet butter milk, sweet whey or any combination of such productg having a p~-value which i8 preferab-ly higher than 5,8 or at least higher than 5,1. In order to concentrate both the casein and a very high amount of the ~h0~ proteins the miIk or the miIk mixture is subjected to a separation and concentration process in the form of a mPmbrane process, in which gel filtering may be used as a part step of the process. Exampleg of such membrane processes are ultra filtering and dialysis. ~y such a process it is possible to gain practically all casein of the miIk or the milk m;yture and in addition thereto nearly 100 ~ or all whey protein.
The method involving the said membrane process however presupposes a particular continued treatment of the water phase and the complete method according to the invention for the production of the high protein low calorie margarine will be described in the following with reference to the accompany-ing drawing which iB a schematical flow diagram over the process method according to the inve~tion. In the conventional way a water phase and a fat phase are manufactured independently of each other, and thereafter the water phaae iB brought to emulsify in a fat phase to provide the intended fat emulsion, In the illustrated flow diagram the dlfferent part steps of the water phase have been designated I, II and III, and the manufacture of the fat phase, which takes place in the conventional whey has been designated I~.
~he emulsification and the final treatment of the fat emulsion is designated V and VI.
Pre~aration of the water ~hase.
Stev I. As mentioned above the water phase is prepared from a sweet milk productJ~ ~ mo ~e a milk product which has not been made sour or iB
only slightly sour and has a p~value of at least pH 5,1 or preferably a pH-value which iB higher than 5,8. ~he milk or the milk mixture iB subjected to a membrane process a~ e.g. ultra filtering or dialysi6, in which gel filtering may be used as a part step. At the membrane process a permeate iB
filtered away whlch mainly comprises laotose, salts and water and there i~
obtained a retentate in the form of concentrated protein solution containing practically all casein and nearly 100 % of the whey protein. ~ormally also a slight part of the lactose and the salts i kept in the retentate, and if it is wanted to remove the said part of little wa~ted stuffs this may be done as washing out by dia filtering. During the proces8 water i9 thereby added which is filtered away together with the lactose and the salts. The protein concentrate which is obtained has a content of proteins of 9-24 %.
Preferably the process is carried through so as to obtain a protein content of 14_20 %.
The permeate, which leaves as a by-product of the membrane process has in spite of the very low content of protein a better value of use than the corresponding product obtained at priorly known methods, the permeate has a higher pH-value and it may e.g. be dried to powder and to be used as foider, and congequently it does not involve any problems in the form of milieu damage.
Step II. ~t this step the temperature of the protein concentrate is raised to between 80 and 105C or preferably bet~Jeen 90 and 95C, and the product may if needed be kept at said temperature during a suitable period of time. At a temperature of 90-95C a keeping time of between 1 minute and 10 seconds may be suitable. At a lower temperature there ought to be a corres-ponding longer keeplng time and at hig~.er temperature there ought to be a corresponding shorter keeping time. ~y the said raise of temperature the pro-tein i8 denaturated in such a way that both its ~Jater keeping property and its emulsifyLng property increases.
In this step also salts like sodium chloride, phosphates or citrates may be added. The sodium chloride is not necessary and is only added consider~
ing the intended taste of the product. Phosphates and citrates are used as ~ae~t5 B calcium binding ~eff~ and they are added in such a buffering amount that the p~-value Gf the protein concentrate which may during the previous process have changed somewhat a~ compared with the p~-value of the starting material is reset to about the same value aR of the starting material. The citr~tes and phosphates also influence the consistency of the protein concentrate, and citrates ana phosphates may thexefore be added to the additional purpose of controlling the Gonsistency of the water phase. It is supposed that the pH-; value of the starting material i9 bet~Jeen pH 6,3 and pH 6,8, and if the said value has during the previous proces~ become lowered the value is adjusted tobetween pH 6,o and 7,0.
Ste~ III. ~t this step the temperature of the protein concentrate is lowered to between 55 and 38C or preferably between 50 and 45 C which is a suitable temperature for ad~;ng the water phase to the fat phase. In some cases it may be considered practical or suitable to add salts in this step and in such case the addition is made in the same way as Ln step II with con-sideration to the taste of the intended final product, to control the consis-tency of the wster phase and to adjust the pH-value. ~he possibility of adding consist~ncy controlling salts in step II or step III or both offers great possibilities of controlling the propertie~ of the final product. This makes it possible to quickly adapt the products to different market demands and at the same time make oneself independent of the changes of the starting materials which'may follow the season.
It has shown possible to win certain technical advantage by somewhat modifying the above described cooling step. ~y cooling the protein concentrate in two successive stages with an intermediate keeping time it is possible to increase the viscosity of the water pha~e, to increase the water keeping pr~-perty of the protein and to obtain a smoother product having an increased emulsion stability. At the said modified cooling the protein concentrate is preferably cooled to 70-55C and is kept at said temperature between 30 minute~
and 2 hours, whereupon the protein in a second stage i~ cooled to a suitabl~
emulsion forming temperature, which is 55_38 C or preferably 50-45 C.
steP n. Independently of the water phase prepared in accordance with the above steps 1-3 a fat phase is preFared in the conventicD21 way by butter fat, vegetable oile, emulsifiers and any additions. As fat mi~ture also con ventional mArgarine fat mixtureJ may be u~ed. The fat mixture is like the water phase given a temperature of 38-55 C or preferably 45-50 C.
Step V, The forming of the emulsion take~ place by succeeeively adding the water phaee to the fat phase whilo being mechanically mixed therein. ~h~
mechanical n~L~ng may take place with batches or continuously under vigorous mixing, whereby the emulsion is formed. There ie a careful checking both of.
the fat content and of the type of emuleion which ae mentioned above hae to be of the wate~-in-oil type. The fat content is controlled by addition of '' '' ' .~ ' . .
:~`
water phase or if necessary by addition of fat phase so that the fat content of the final product is between 35-65 ~0 or preferably 39-41 ~0. In this step aroma agents may be added if wanted. Alternatively aroma agents may be added in step Ill.
Step VI. After the emulsion is formed the product is made ready in the conventicn,~l way by being pasteurized at 72C during 15 seconds or a corTes-ponding suitable time/temperature combination and a following cooling of the product to less than 12& . ~he pasteurized and cooled product is likewise packed hermetically in conventional way.
In an alternative method which is also part of the invention the pro-tein concentrate may before the heat treating at step II or after the cooling at step III temporarily be somewhat acidified in order to give the intended product a good aroma. The acidif91ng takes place to a restricted extent, and the pE-value should not in any instant be less than 5,2. After the acidifying a neutralization takes place to a p~-value of between 6,o and 7,0 or prefera~_ ly between 6,3 and 6,8. ~he re~etting of the pH-value only needs a relatively little amount of neutralizing agent since the acidifying in this case causes formation of only relatively small amounts of lactic acid.
As mentioned the invention is based on the conoeption to use as starting material milk or a milk mi~ture having a pE-value which is preferably higher than 5,8 and that the said milk or miIk mixture in order to gain as large amount of proteins as possible is subjected to membrane filtering. Such filter-ing may take place with high capacity and a pH-value which i8 higher than 6 or lower than 3,5. On the contrary the said capacity is low within th~ pH field of between 6 and 3,5.
In order to illustrate the invention a number of examples will be ~iven of the production of low calorie margarine according to the invention having high content of protein~
60 kg protein concentrate having a protein content of 17,8 ~0 was gained by ultra filtering of 33~ kg skim mQlk. In addition there was obtained as a ~082982 by-product 275 kg sweet protein free permeate of good quality. To the protein concentrate was added 1,2 kg ~aCl, 0,1 kg ~a3-citrate-2H20. ~he protein con-centration was reduced to 15 %. The protein mixture was heat treated in a plate heat exchanger at 95C and was kept at that temperature for 3 minuteg.
Thereafter the mixture wag cooled down to 50C.
60 kg of the treated protein mixture was mixed lnto a molten fat mixtu-re of 50C consisting of 18 kg soy oil, 22 lcg butter oil and 280 g of a com-mercial monoglyceriae mixture. The ready mixture was pasteurized at 75C for one minute and was thereafter cooled in a conventicnal two-stage scraper cooler to a packing temperature o~ 8C. tlhen judging the product after cool storing (6C) of 24 hours and 30 days the product considered having an extre-mely good spreadability and consi~tency.
A protein mix,ture wag prepared according to example 1 except that hvo~ er~, 0,2 kg disodium hb~aro ~ phosphate was added instead of the citrate~ ~he mixture wa~ heat-treated in a water bath for 30 minutes at 85 C. Thereafter the mixture was cooled to 50C. The protein content was adjusted to 13,5 ~o by meanc of water of 50C. 60 kg of the heat-treated protein mixture was mixed into a molten fat mixture of 45C consi~ting of 10 kg ~oy oil, 30 kg butter oil and 300 g of a commercial monoglyceride mixture. To the ready mixture was added 20 g of a conventional butter aroma a~ent. ~he mixture was treated like in example 1. The ready product had a good spreadability down to 0C and a butterlike pleasant aroma.
EXAMP~E
;
60 kg protein concentrate having a prQtein content of 15,~ % was pre-pared by ultra filterlng like in example 1. ~ ~ ~ culture was added and the product was kept at 20C. When the p~-value had become lowered to 5,1 the mixture ~as neutralized with ~aO~-solution to p~ 6,75. Further 1,8 kg ~aCl wa~ added. Thereafter the protein mixture was heat-treated in accordance 108'~98Z
with example 1 and was coolednto~ 48C~
B Then 0,25 kg disodium ~ phosphate was added, and for the rest it was acted like i~ example 2.
When panel tested the product was considered having propertie~ which wa~ fully comparable uith existing products of s;m;lar kind.
100 kg of a fat emLlsion was produced in accordance with example 3 with the difference that a conventional mar F ine fat mixture was used as the fat mixture. The emNlgion was pasteurized in a plate heat exchanger at 72& during 3 minutes, whereupon the product ~a~ cooled with a ecraper heat exchanger to 16C and was packed. The ready product had a clean taste and an ~tractive appearance.
, EX~I,E ~
A protein _ixture was prepared and heat treated in accordance with example 1. Thereafter the mixture was cooled in two successive steps, in the fir~t step to 60C, and the _ixture was kept at this temperature for 37 minutes.- In the second step the mixture was cooled to 48C, For the rest it wa~ acte&
like in example 1.
The ready product showed a very good spreadability within a large tem-perature area and had a good smoothness and clean taste and aroma.
MJ~LKCE~n~LLEN, EKONONISK ~EENI~G
....
Method for the ~roduction of low calorie m~rgarine from swest milk and low calorie mar2arine produced accordin~ to the mathod.
., m e present invention refers to a method for the production of low calorie fat compo~itions like margarine having a high content of proteins, in whioh a water phase containing protein and emulcifying agents produced from sweet (noD-soured) or slightly ~oured milk producta are brought to emulsify ~n a fat agent cont~ini~g fat phase in a relationship of about 60 %
water phase and 40 ~ fat phase.
The invention also refers to low calorie fat composition~ produced according to the method.
There are priorly known ss~eral different method~ for the production of high protein low calorie margarine as a water-in-oil emulsion. ln the said previously ~nown methods the production of the water pkase includes a pre¢ipitation of protein~ from the milk products, and for thi~ pu~poee only sour or acidified products have been used in which the p~-~alue has been oho~en to be eQmeth~ng 2,0 ~nd 4,7 and under any circum~tances not to exceed ~,0-The ~aid method of producins the water pha~e from sour or aci~ified 108Z~82 milk products involve several disadvantages. By the acid precipitation ofproteins a rather good precipitation of the casein is obtained, but on the contrary there is a very incomplete precipitation of the whey protein which is of high value. Normal-y it is estimated that only one third of the whey protein can be extracted at the maximum, whereas it is considered necessary to allow the remaining two thirds of the whey protein to leave as a by-product.
Due to the low pH-value of the milk product, which has been consid-ered necessary in order to precipitate the casein a comparatively sour final product is obtained that contributes to an increased oxidation speed of the produced fat emulsion, that in turn in practise means a restricted storing and keeping time for the product.
It is well known that casein has a lower nutrient value than the mixture of casein and whey protein which is the total protein of the milk, and it is therefore an essential disadvantage in the method of producing the product from sour or acidified milk products not to be able to make use of a greater part of the valuable whey protein than has previously been possible.
Further, by the previously known methods is obtained a by-product in the form of sour whey which i9 of such low nutrient value that it may only with diffi-culty be economically made use of and which is of such acidity that it would lead to essential milieu problems to let the product out, and which has such a comparatively high content of water and has such hygroscopic tendencies that it is difficult to dry the product and provide same in the form of a - powder.
Basi6 of the present invention therefore is the problem to provide a ~ethod for the production of a low calorie mar~arine in the form of a water-in-oil emulsion having high content of protein, in which a substant~ally higher amount of whey proteins are gained in the pr~duction of the water phase than has previously been possible, and in which as the starting material ~ - 2 -1(~8;~982 is used sweet proaucts or only slightly soured products and in which the by-products or the retentate is not sour or so little sour that there are no : problems involved in letting out or destroying the product.
The present invention provides a method for the production of a fat emulsion of the water-in-oil type having low calorie value and a high content of proteins, in which there are separately produced a protein containing water phase and a fat phase containing oils and/or fats, whereafter the water phase is emulsified in the fat phase to form the water-in-oil emulsion, characteri~-ed in that the water phase is produced of milk raw material having a pH-value which is higher than 5.1, wherein the said milk material is subjected to a membrane filtering to provide a protein concentrate having a protein content of 9-24%, whereupon the temperature of the said protein concentrate is raised to 80-105 & whereupon the temperature is lowered to 55-38C, and the protein concentrate is emulsified in a fat phase produced in a manner known per se to provide from 35-65% fat phase in the fat emulsion and the balance water phase.
The invention is based on the observation that it is possible and of advantage to provide the proteins for the water phase from sweet or only slightly soured milk products which have a p~-value which is preferably higher - 2a -than pH 5,8 or at least higher than pH 5,1. As examples of such milk products may be mentioned unsoured or sweet milk, sk;m milk, sweet butter milk, sweet whey or any combination of such productg having a p~-value which i8 preferab-ly higher than 5,8 or at least higher than 5,1. In order to concentrate both the casein and a very high amount of the ~h0~ proteins the miIk or the miIk mixture is subjected to a separation and concentration process in the form of a mPmbrane process, in which gel filtering may be used as a part step of the process. Exampleg of such membrane processes are ultra filtering and dialysis. ~y such a process it is possible to gain practically all casein of the miIk or the milk m;yture and in addition thereto nearly 100 ~ or all whey protein.
The method involving the said membrane process however presupposes a particular continued treatment of the water phase and the complete method according to the invention for the production of the high protein low calorie margarine will be described in the following with reference to the accompany-ing drawing which iB a schematical flow diagram over the process method according to the inve~tion. In the conventional way a water phase and a fat phase are manufactured independently of each other, and thereafter the water phaae iB brought to emulsify in a fat phase to provide the intended fat emulsion, In the illustrated flow diagram the dlfferent part steps of the water phase have been designated I, II and III, and the manufacture of the fat phase, which takes place in the conventional whey has been designated I~.
~he emulsification and the final treatment of the fat emulsion is designated V and VI.
Pre~aration of the water ~hase.
Stev I. As mentioned above the water phase is prepared from a sweet milk productJ~ ~ mo ~e a milk product which has not been made sour or iB
only slightly sour and has a p~value of at least pH 5,1 or preferably a pH-value which iB higher than 5,8. ~he milk or the milk mixture iB subjected to a membrane process a~ e.g. ultra filtering or dialysi6, in which gel filtering may be used as a part step. At the membrane process a permeate iB
filtered away whlch mainly comprises laotose, salts and water and there i~
obtained a retentate in the form of concentrated protein solution containing practically all casein and nearly 100 % of the whey protein. ~ormally also a slight part of the lactose and the salts i kept in the retentate, and if it is wanted to remove the said part of little wa~ted stuffs this may be done as washing out by dia filtering. During the proces8 water i9 thereby added which is filtered away together with the lactose and the salts. The protein concentrate which is obtained has a content of proteins of 9-24 %.
Preferably the process is carried through so as to obtain a protein content of 14_20 %.
The permeate, which leaves as a by-product of the membrane process has in spite of the very low content of protein a better value of use than the corresponding product obtained at priorly known methods, the permeate has a higher pH-value and it may e.g. be dried to powder and to be used as foider, and congequently it does not involve any problems in the form of milieu damage.
Step II. ~t this step the temperature of the protein concentrate is raised to between 80 and 105C or preferably bet~Jeen 90 and 95C, and the product may if needed be kept at said temperature during a suitable period of time. At a temperature of 90-95C a keeping time of between 1 minute and 10 seconds may be suitable. At a lower temperature there ought to be a corres-ponding longer keeplng time and at hig~.er temperature there ought to be a corresponding shorter keeping time. ~y the said raise of temperature the pro-tein i8 denaturated in such a way that both its ~Jater keeping property and its emulsifyLng property increases.
In this step also salts like sodium chloride, phosphates or citrates may be added. The sodium chloride is not necessary and is only added consider~
ing the intended taste of the product. Phosphates and citrates are used as ~ae~t5 B calcium binding ~eff~ and they are added in such a buffering amount that the p~-value Gf the protein concentrate which may during the previous process have changed somewhat a~ compared with the p~-value of the starting material is reset to about the same value aR of the starting material. The citr~tes and phosphates also influence the consistency of the protein concentrate, and citrates ana phosphates may thexefore be added to the additional purpose of controlling the Gonsistency of the water phase. It is supposed that the pH-; value of the starting material i9 bet~Jeen pH 6,3 and pH 6,8, and if the said value has during the previous proces~ become lowered the value is adjusted tobetween pH 6,o and 7,0.
Ste~ III. ~t this step the temperature of the protein concentrate is lowered to between 55 and 38C or preferably between 50 and 45 C which is a suitable temperature for ad~;ng the water phase to the fat phase. In some cases it may be considered practical or suitable to add salts in this step and in such case the addition is made in the same way as Ln step II with con-sideration to the taste of the intended final product, to control the consis-tency of the wster phase and to adjust the pH-value. ~he possibility of adding consist~ncy controlling salts in step II or step III or both offers great possibilities of controlling the propertie~ of the final product. This makes it possible to quickly adapt the products to different market demands and at the same time make oneself independent of the changes of the starting materials which'may follow the season.
It has shown possible to win certain technical advantage by somewhat modifying the above described cooling step. ~y cooling the protein concentrate in two successive stages with an intermediate keeping time it is possible to increase the viscosity of the water pha~e, to increase the water keeping pr~-perty of the protein and to obtain a smoother product having an increased emulsion stability. At the said modified cooling the protein concentrate is preferably cooled to 70-55C and is kept at said temperature between 30 minute~
and 2 hours, whereupon the protein in a second stage i~ cooled to a suitabl~
emulsion forming temperature, which is 55_38 C or preferably 50-45 C.
steP n. Independently of the water phase prepared in accordance with the above steps 1-3 a fat phase is preFared in the conventicD21 way by butter fat, vegetable oile, emulsifiers and any additions. As fat mi~ture also con ventional mArgarine fat mixtureJ may be u~ed. The fat mixture is like the water phase given a temperature of 38-55 C or preferably 45-50 C.
Step V, The forming of the emulsion take~ place by succeeeively adding the water phaee to the fat phase whilo being mechanically mixed therein. ~h~
mechanical n~L~ng may take place with batches or continuously under vigorous mixing, whereby the emulsion is formed. There ie a careful checking both of.
the fat content and of the type of emuleion which ae mentioned above hae to be of the wate~-in-oil type. The fat content is controlled by addition of '' '' ' .~ ' . .
:~`
water phase or if necessary by addition of fat phase so that the fat content of the final product is between 35-65 ~0 or preferably 39-41 ~0. In this step aroma agents may be added if wanted. Alternatively aroma agents may be added in step Ill.
Step VI. After the emulsion is formed the product is made ready in the conventicn,~l way by being pasteurized at 72C during 15 seconds or a corTes-ponding suitable time/temperature combination and a following cooling of the product to less than 12& . ~he pasteurized and cooled product is likewise packed hermetically in conventional way.
In an alternative method which is also part of the invention the pro-tein concentrate may before the heat treating at step II or after the cooling at step III temporarily be somewhat acidified in order to give the intended product a good aroma. The acidif91ng takes place to a restricted extent, and the pE-value should not in any instant be less than 5,2. After the acidifying a neutralization takes place to a p~-value of between 6,o and 7,0 or prefera~_ ly between 6,3 and 6,8. ~he re~etting of the pH-value only needs a relatively little amount of neutralizing agent since the acidifying in this case causes formation of only relatively small amounts of lactic acid.
As mentioned the invention is based on the conoeption to use as starting material milk or a milk mi~ture having a pE-value which is preferably higher than 5,8 and that the said milk or miIk mixture in order to gain as large amount of proteins as possible is subjected to membrane filtering. Such filter-ing may take place with high capacity and a pH-value which i8 higher than 6 or lower than 3,5. On the contrary the said capacity is low within th~ pH field of between 6 and 3,5.
In order to illustrate the invention a number of examples will be ~iven of the production of low calorie margarine according to the invention having high content of protein~
60 kg protein concentrate having a protein content of 17,8 ~0 was gained by ultra filtering of 33~ kg skim mQlk. In addition there was obtained as a ~082982 by-product 275 kg sweet protein free permeate of good quality. To the protein concentrate was added 1,2 kg ~aCl, 0,1 kg ~a3-citrate-2H20. ~he protein con-centration was reduced to 15 %. The protein mixture was heat treated in a plate heat exchanger at 95C and was kept at that temperature for 3 minuteg.
Thereafter the mixture wag cooled down to 50C.
60 kg of the treated protein mixture was mixed lnto a molten fat mixtu-re of 50C consisting of 18 kg soy oil, 22 lcg butter oil and 280 g of a com-mercial monoglyceriae mixture. The ready mixture was pasteurized at 75C for one minute and was thereafter cooled in a conventicnal two-stage scraper cooler to a packing temperature o~ 8C. tlhen judging the product after cool storing (6C) of 24 hours and 30 days the product considered having an extre-mely good spreadability and consi~tency.
A protein mix,ture wag prepared according to example 1 except that hvo~ er~, 0,2 kg disodium hb~aro ~ phosphate was added instead of the citrate~ ~he mixture wa~ heat-treated in a water bath for 30 minutes at 85 C. Thereafter the mixture was cooled to 50C. The protein content was adjusted to 13,5 ~o by meanc of water of 50C. 60 kg of the heat-treated protein mixture was mixed into a molten fat mixture of 45C consi~ting of 10 kg ~oy oil, 30 kg butter oil and 300 g of a commercial monoglyceride mixture. To the ready mixture was added 20 g of a conventional butter aroma a~ent. ~he mixture was treated like in example 1. The ready product had a good spreadability down to 0C and a butterlike pleasant aroma.
EXAMP~E
;
60 kg protein concentrate having a prQtein content of 15,~ % was pre-pared by ultra filterlng like in example 1. ~ ~ ~ culture was added and the product was kept at 20C. When the p~-value had become lowered to 5,1 the mixture ~as neutralized with ~aO~-solution to p~ 6,75. Further 1,8 kg ~aCl wa~ added. Thereafter the protein mixture was heat-treated in accordance 108'~98Z
with example 1 and was coolednto~ 48C~
B Then 0,25 kg disodium ~ phosphate was added, and for the rest it was acted like i~ example 2.
When panel tested the product was considered having propertie~ which wa~ fully comparable uith existing products of s;m;lar kind.
100 kg of a fat emLlsion was produced in accordance with example 3 with the difference that a conventional mar F ine fat mixture was used as the fat mixture. The emNlgion was pasteurized in a plate heat exchanger at 72& during 3 minutes, whereupon the product ~a~ cooled with a ecraper heat exchanger to 16C and was packed. The ready product had a clean taste and an ~tractive appearance.
, EX~I,E ~
A protein _ixture was prepared and heat treated in accordance with example 1. Thereafter the mixture was cooled in two successive steps, in the fir~t step to 60C, and the _ixture was kept at this temperature for 37 minutes.- In the second step the mixture was cooled to 48C, For the rest it wa~ acte&
like in example 1.
The ready product showed a very good spreadability within a large tem-perature area and had a good smoothness and clean taste and aroma.
Claims (10)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A method for the production of a fat emulsion of the water-in-oil type having low calorie value and a high content of proteins, in which there are separately produced a protein containing water phase and a fat phase containing oils and/or fats, whereafter the water phase is emulsified in the fat phase to form the water-in-oil emulsion, characterized in that the water phase is produced of milk raw material having a pH-value which is higher than 5.1, wherein the said milk material is subjected to a membrane filtering to provide a protein concentrate having a protein content of 9-24%, whereupon the temperature of the said protein concentrate is raised to 80-105°C whereupon the temperature is lowered to 55-38°C, and the protein concentrate is emulsified in a fat phase produced in a manner known per se to provide from 35-65% fat phase in the fat emulsion and the balance water phase.
2. A method as claimed in claim 1, wherein the milk raw material is selected from the group consisting of skim milk, whole milk, sweet butter milk, sweet whey and milk mixtures.
3. A method as claimed in claim 2, wherein the milk raw material has a pH-value higher than 5.8.
4. A method as claimed in claims 1, 2 or 3, wherein the temperature of the protein concentrate is raised to 90-95°C, and the temperature is subsequently lowered to 50-45°C.
5. A method according to claims 1, 2 or 3, wherein the protein concentrate produced by membrane filtering is washed by a dia filtering before the tempera-ture is raised to 80-105°C.
6. A method according to claims 1, 2 or 3, wherein the protein concentrate after the temperature is raised to 80-105°C is kept at said temperature between 1 second and 45 minutes before being cooled to 55-38°C.
7. A method according to claims 1, 2 or 3, wherein the protein concentrate is temporarily acidified before the temperature thereof is raised to 80-105°C or after the temperature is lowered to 55-38°C, whereupon the protein concentrate is neutralized to a pH 6.0-7Ø
8. A method according to claims 1, 2 or 3, wherein calcium binding agents are added before or during the temperature treatment of the protein concentrate.
9. A method according to claims 1, 2 or 3, wherein calcium binding agents selected from the group consisting of phosphates, citrates and sodium chloride, are added before or during the temperature treatment of the protein concentrate.
10. A method according to claims 1, 2 or 3, wherein the cooling of the protein concentrate after the heat treatment thereof at 80-105°C takes place into successive steps, the first step down to 70-55°C, at which temperature the protein concentrate is kept between 30 minutes and two hours and the second step down to 55-38°C.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SE7410940-6 | 1974-08-29 | ||
| SE7410940A SE393253B (en) | 1974-08-29 | 1974-08-29 | PROCEDURE FOR THE PREPARATION OF LOW CALORIUM MARGARINE WITH A WATER PHASE FROM UNSURED MILK |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1082982A true CA1082982A (en) | 1980-08-05 |
Family
ID=20322006
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA234,370A Expired CA1082982A (en) | 1974-08-29 | 1975-08-28 | Method for the production of low calorie margarine from sweet milk and low calorie margarine produced according to the method |
Country Status (14)
| Country | Link |
|---|---|
| JP (1) | JPS5151549A (en) |
| AT (1) | AT347763B (en) |
| AU (1) | AU498013B2 (en) |
| BE (1) | BE832934A (en) |
| CA (1) | CA1082982A (en) |
| CH (1) | CH607890A5 (en) |
| DE (1) | DE2538019A1 (en) |
| DK (1) | DK389575A (en) |
| FI (1) | FI58712C (en) |
| FR (1) | FR2282808A1 (en) |
| GB (1) | GB1519044A (en) |
| NL (1) | NL7510145A (en) |
| NO (1) | NO142883C (en) |
| SE (1) | SE393253B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SE421740B (en) * | 1977-11-23 | 1982-02-01 | Arla Mjoelkcentralen | METHOD FOR PRODUCING MARGARINE OF THE TYPE OF CALORATED WATER-IN-OIL |
| SE443282B (en) * | 1981-06-25 | 1986-02-24 | Alfa Laval Ab | FAT PRODUCT FRIENDLY AT REFRIGERATOR TEMPERATURE AND PROCEDURE FOR PRODUCING THEREOF |
| SE451791B (en) * | 1984-09-11 | 1987-11-02 | Alfa Laval Food & Dairy Eng | SET AND PLANT FOR PREPARING MILK WITH LOW BACTERIA CONTENT |
| SE456473B (en) * | 1984-12-06 | 1988-10-10 | Arla Ekonomisk Foerening | PROCEDURE FOR PREPARING A LAYER CALORARY MARGIN |
| GB8604133D0 (en) * | 1986-02-19 | 1986-03-26 | Unilever Plc | Spreads |
| NL8801149A (en) * | 1988-05-02 | 1989-12-01 | Friesland Condensfab | PROCESS FOR PREPARING AN EDIBLE AND LUBRICABLE OIL-IN-WATER EMULSION |
| FR2644326B1 (en) * | 1989-03-20 | 1992-10-30 | Arguenon Laiterie Nouvelle | PROCESS FOR THE PREPARATION OF A REDUCED FAT CONTENT SPREAD |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3366492A (en) * | 1963-11-19 | 1968-01-30 | Armour & Co | Process for making low fat spread |
-
1974
- 1974-08-29 SE SE7410940A patent/SE393253B/en unknown
-
1975
- 1975-08-26 FI FI752402A patent/FI58712C/en not_active IP Right Cessation
- 1975-08-27 NL NL7510145A patent/NL7510145A/en not_active Application Discontinuation
- 1975-08-27 GB GB35347/75A patent/GB1519044A/en not_active Expired
- 1975-08-27 DE DE19752538019 patent/DE2538019A1/en not_active Withdrawn
- 1975-08-28 NO NO752956A patent/NO142883C/en unknown
- 1975-08-28 AU AU84357/75A patent/AU498013B2/en not_active Expired
- 1975-08-28 CA CA234,370A patent/CA1082982A/en not_active Expired
- 1975-08-28 AT AT665475A patent/AT347763B/en not_active IP Right Cessation
- 1975-08-29 CH CH1122875A patent/CH607890A5/en not_active IP Right Cessation
- 1975-08-29 FR FR7526576A patent/FR2282808A1/en active Granted
- 1975-08-29 JP JP50104194A patent/JPS5151549A/ja active Pending
- 1975-08-29 DK DK389575A patent/DK389575A/en unknown
- 1975-08-29 BE BE159628A patent/BE832934A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| DK389575A (en) | 1976-03-01 |
| CH607890A5 (en) | 1978-12-15 |
| NO752956L (en) | 1976-03-02 |
| AU498013B2 (en) | 1979-02-01 |
| GB1519044A (en) | 1978-07-26 |
| FI752402A (en) | 1976-03-01 |
| NO142883B (en) | 1980-08-04 |
| FI58712C (en) | 1981-04-10 |
| JPS5151549A (en) | 1976-05-07 |
| ATA665475A (en) | 1978-05-15 |
| NO142883C (en) | 1982-06-30 |
| SE7410940L (en) | 1976-03-01 |
| NL7510145A (en) | 1976-03-02 |
| SE393253B (en) | 1977-05-09 |
| FR2282808B1 (en) | 1979-01-19 |
| AT347763B (en) | 1979-01-10 |
| FI58712B (en) | 1980-12-31 |
| BE832934A (en) | 1975-12-16 |
| FR2282808A1 (en) | 1976-03-26 |
| AU8435775A (en) | 1977-03-03 |
| DE2538019A1 (en) | 1976-03-18 |
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