CS203602B1 - Method of congealing the butter - Google Patents

Description

The invention relates to a rapid method of freezing butter in a 250 g prepack.

In the prior art, freezing is applied to the butter in a 25 kg package. The butter-o-msa cartons are placed in a refrigerated storage room at -18 ° C. Under these conditions, the freeze-drying of the butter proceeds slowly at an effective speed of 0.1 to 0.3 cm per hour. The disadvantage of the above-mentioned method of freezing the butter is a disturbance of its internal structure and, ultimately, unsatisfactory o-organo-leptic properties, manifested in particular in an impaired consistency. Another disadvantage of this method is the poor quality of the frozen butter during the long-term or frozen storage. As a result, frozen butter of the first quality shows the quality indicators of second-quality butter.

These drawbacks are overcome by the invention, which is based on the application of rapid freezing with liquid nitrogen.

The advantage of the invention is to guarantee high freezing speeds, preservation of the original structure and good spatial fixation of the water content, which results in an excellent performance of the frozen product. In contrast to the prior art, liquid nitrogen freezing devices can be advantageously incorporated and, with space saving, incorporated into a continuous production process and can be heavily overloaded during peak periods. , i

Compared to the freeze-freeze parameters, freezing butter with liquid nitrogen makes it possible to freeze up to 10 times the freezing speed and shorten the freezing time. from 8 hours to 6-20'minutes. Liquid nitrogen freezing of butter can be applied in three yarns, namely:

1. Using immersion freezing in which the product is frozen by direct contact with a liquefied gas, i. j. p-on by washing 250 g of butter packs in a liquefied nitrogen bath at a temperature of -195.8 ° C for 5 to 6 minutes. The effective freezing rate is approximately 20 cm per hour.

2. Spraying with liquid nitrogen in a freezing tunnel where an effective freezing rate of 4.0-4.5 cm / h is achieved.

3. Using a nitrogen-rotating atomizer, where the butter is frozen in nitrogen vapor at an effective freezing rate of 7.5 cm per hour.

The effect of increased butter freezing rates has a marked effect on better quality preservation during subsequent freezing storage. Both sensory features and indicators of oxidative changes are significantly better. Quick-frozen butter shall be removed after six months' storage at - 18 ° C with quality indicators of first-class butter. The butter will retain very good quality during the next short-term storage at refrigerated temperatures (at the consumer).

Milk production and therefore milk fat production fluctuates during the year. In the summer months (May to July), the production of milk fat is higher than its consumption and there is a problem to maintain this surplus until the deficiency period in the winter months. The trend of increasing milk production also raises problems with the preservation of surplus production. In r. 1970-75, the production of butter in SSR 21,700 ton to 26,716 tonnes per year and this is projected to increase by 1980 to 34 3Ό0 ¹ in the 1990 to 47,000; ton. The production of butter in SSR has recently shifted to a continuous process and to a concentration of production capacities. Until 1985,. it will concentrate from the 43 existing plants and operations into 17 plants by renting continuous buttermakers. Because soul freezing can be applied in a continuous manufacturing process and preferably used during peak periods, utilization of the proposed butter freezing method will allow all technological operations of frozen butter production (up to storage in the freezer storage area) to be carried out continuously, thereby creating conditions for automated control of the entire production process.

Results of operational tests of the proposed butter freezing method

The experiment material was butter made from fresh pasteurized cream obtained by centrifuging milk whose acidity did not exceed 7.5 ° SH, in a continuous manner, in West Slovakia Dairies, plant 01 in Bratislava. The ointment was packed 250 g in aluminum foil immediately after manufacture and molding. Immediately after packing, the butter is frozen to -18 ° C and tested with three freezing options:

(a) by immersion (by immersing the butter packs in a liquid nitrogen bath;

(b) by spraying with liquid nitrogen in the freezing tunnel;

(c) in a nitrogen rotary atomizer.

The butter freezing time to -18 ° C was as follows:

a] 6 minutes,

(b) 28 minutes;

(c) 18 minutes.

After application of the individual freezing procedures, the butter was placed in cartons of 10 kg (40 pcs per carton) and stored in a freezer storage area at a temperature of -18 ° C.

Immediately after freezing, like. the quality of the butter samples after their removal was evaluated in the sense of ČSN 58 5810. In addition to the parameters - evaluation features given in the scheme of the State Inspection of Quality of Food Products, elaborated pbdl. and ČSN 58 0310, · Fat based on the determination of the amount of color peroxides by the imetric method and the thiobarbiture number by the distillation method (Annex A .: Food Analysis, SVŠT Bratislava 1969).

In the case of picked butter, its quality was monitored for a short period during storage at temperatures of +5 ° C and +20 ° e. Quality was evaluated after · -3 and after · 7 days of storage on the basis of the characteristics given in ČSN. and also based on the determination of plasma acidity and plasma pH.

The results of the evaluation of the quality of the freshly made butter before freezing and the butter frozen at the proposed rapid rate of -18 ° C, picked up immediately after freezing, are given in Table 1,

The results of the quality evaluation of butter frozen by the proposed method at -18 ° C, stored for 3 months at -18 ° C, respectively. after freezing the next short term stored at + 5 ° C and + 20 ° C are shown in Table 2.

Results of quality evaluation of butter frozen by the proposed method at. —18 ° C, stored for 6 months at –18 ° C, resp. after freezing the next short term stored at + 5 ° C and + 20 ° C are in the table '3.

Evidence confirming the usefulness and effect of the invention is the final report of Task T 1.6, stage 2 "Determine the optimal parameters for the storage of selected dairy products" for the period r. 1971-72, approved by opposition proceedings on December 20, 1972 at the Food Research Institute in Bratislava, as well as the final report of the same task for the period 1973-74, approved by opposition proceedings on December 10, 1974 at V.ÚP in Bratislava. In both cases, the above results were positively evaluated (opponents: A. Oliva, OR Dairy Industry and Prof. Ing. Dr. F. Górner, DrSs., Faculty of Chemical Technology, Slovak Technical University, Bratislava).

203802

Table 1

Results for the evaluation of the quality of fresh butter and butter which has been frozen in a rapid manner to -18 ° C and immediately removed from storage

Evaluated parameters Butter fresh before freezing Butter frozen at -18 ° C in a rapid manner container Al-foil taped, clean ditto disturbed packaging, product correct packed mark All data readable ditto Color and appearance Natural, even color, ditto matt glossy on the cut consistency Even, good 'spreads' ditto : i ’. ’; tangent, pulling Vypracovanle Good, dry on cuts ditto Taste and smell ' Distinctive after sweet '- · dtto Weight unity, pieces 250 g ± max. 2,0 g 250 g ± max. 3.0 'g Group packing weight 10,000 s ± max. 40 g 10,000 g ± max. 50 g - Total micro- 31,000 / g . 26,000 / g organisms Number of collimates neg. neg. molds neg. neg. Including other than Oospora lactis neg. neg. Water content (% j 15.6 15.3 Fat content (% j 1,7 ' 1.7. Degree of acidity of fat 0.5 0.5 Plasma acidity degree 9.0 9.0 Plasma pH 6.2. 6.2 Peroxide content (<ueq. oz / gj 0.0 0.0 TBA number 0.00 0.00 Evaluation of Table 1: spoils after * quick application. of the procedure ·

Butter made from sweet cream tones to –18 ° C quality parameters of the butter.

Table 2

The results of evaluation of the quality of frozen butter proposed spQsobom to -18 ^Q C,

stored for 3 months at –18 ° C, resp. further after freezing picking short-term stored at +5. ^q C and + 20 ° C rated parameters Butter. immediately after picking +5 ° C 3. days stored at temperature + 20 ° C .7 days 3 days 7 days container Taped AI foil, clean intact packaging, product correctly packed mark All data readable Color Natural color, , even, on the cut Color Color non- and look matt glossy uniform, uniform, mramorovitá surface partially yellow consistency Uniform, well spreadable; pulling Short short . masťovitá design Good, dry on cuts Good for cut dry Taste significant significant Weak Weak dull and it does after sweet po · sweet expressive expressive without strangers cream cream odors weight 250 g unity, pieces ± 3.0 g not rated weight 10 kg groups, packaging ± 50 g not rated Total microorg. 2000 / g not rated coli neg. neg. 50 / g 40 / g 210 / g molds neg. neg. neg, neg. neg. Of which other than Oos.l. neg. neg. neg. neg. neg. Water content ('%) 15.2 not been established Fat content (%) 1.7 1.7 1,7 1,7 1.7 Fatty acid degree Grade 0.55 0.55 0,55 0,6 0.6 plasma acidity 9.0 9.0 10,0 10,5 10.5 Plasma pH Content 6.1 6.0 6.0 6.0 5.9 peroxides |> eq. Oz / g) 1.9 not been established TBA number 0.01 not been established

Evaluation of Table 2:

Butter frozen in a fast way, stored for 3 months at -18 ° C, shows the quality of the butter after picking. It retains this quality even when stored briefly at + 5 ° C.

2038B2

Table 3

The results of evaluating the infants of butter frozen at the proposed method at -18 ° C, stored for 6 months at -18 ° C, respectively. further after freezing, stored briefly at + 5 ° C and + 20 ° C

Rated parameters immediately. ' after picking

Butter stored at + 5 ^Q C + 20 ° C dpi days 3 days 7 days

Packaging Taped AI foil, clean intact packaging

QLabelling All data readable

Color Natural, even color, on the cut Color Color non- and look matt glossy uniform, uniform, mramorovitá surface člastoč- not yellow Konzis-, Uniform, well spreadable, pulling Short short thinner mastovitá elaboration Good, dry on cuts Good, dry on cuts Taste significant significant Weak Weak Nažlklá and fragrance after sweet after sweet expressive expressive cream cream weight 250, g not rated unity, pieces ± 3.5 g weight 10 kg not rated groups, packaging ± 50 g Total number 300 / g not been established microbes. coli neg. INEG. 70 60 i300 molds neg. neg. neg. neg. neg. Of which other neg. INEG. neg. neg. neg. nežOos.l. Contents 15.0. not detected - water (%) Contents 1,7, 1.7 1,7 1,7 1.7 Losses (%) degree 0.6 0.7 0,8 0,7 0.9 acidity of fat Acid degree 9.3 9.4 9.5 9.8 9.9 of plasma Plasma pH 6.1 6.1 6.0 6.1 5.9 Contents 4.9 not been established peroxides (, in oz. / g) TBA number 0.01 not been established Evaluation of Table 3: ¹ after removal butter quality I. classes. This quality retains 1 at short- Butter frozen quickly spĎsobom. storage time at + 5 ° C.

stored at -18 ° C for 6 months

Claims (1)

BEFORE THE INVENTION A method of freezing butter, characterized in that the butter produced by the continuous process of sweet wrapped immediately after production is wrapped in aluminum) parchment-laminated foil of 250 g each and frozen with liquid nitrogen at an effective freezing rate of more than 4 cm per hour while preserving the original physical structure and quality of butter. Severography, n. p., plant 7, Most