CS226332B1 - Spreadable butter manufacturing method - Google Patents

Description

It is an object of the present invention to provide a method of producing a low energy spreading butter.

Existing methods for producing spreading butter consist in whipping milk or non-milk substances into butter or cream to reduce the weight or volume ratio of milk fat in the product. Other methods of production consist in homogenizing the mixture of cream and dairy and non-dairy substances at lower temperatures and subsequent fermentation of the mixture, higher heating and saler homogenization. AO 193760-79 also relates to this production method. Other methods of production are based on the formation of butter emulsions, respectively. This method of production also applies to PV 6058/79 · The production methods mentioned are more demanding on the technological equipment and do not allow continuous production due to the necessity of biological maturation.

Disadvantages of the prior art production method are eliminated by the invention in which a cream or a mixture of milk and butter, or anhydrous milk fat, after addition of milk proteins, emulsifiers, stabilizers, resp. the dyes are homogenized after heating and, after addition of creamy mash or organic acids, are filled into consumer packages with heat.

The advantage of the production method according to the invention is the relative simplicity of the technology, there is no need for the fermentation of the mixture and thus it is possible to continualise the production process. The process according to the invention makes it possible to produce a spreading butter of low energy value, of good sensory properties even at the time of inadequate milk purchase using the stored raw material.

EXAMPLE

40 kg of milk powder, 7 kg of milk protein concentrates, 0 kg of swelling starch and 3> 5 kg of emulsifiers are added to 1000 kg of dairy cream with a fat content of 40 g in 100 g. The mixture is stirred, heated to 75 ° ^C and homogenized at 28 MPa. After homogenization, 100 kg of creamy chocolate is mixed into the mixture and the mixture is hot filled into consumer packages.

Example 2

For 1000 kg of finished product, 417 kg of butter, 505 kg of liquid skimmed milk, 40 kg of milk powder, 5 kg of milk protein concentrates and 4.4 kg of emulsifier are used.

The mixture is heated to 55 ° C, homogenized at 25 MPa. After homogenization, citric or lactic acid or a mixture of citric acid and lactic acid is added to the mixture in an amount such that the active acidity of the final product is pH 5.8 and the mixture is hot filled into consumer packages.

Example 3

The milk of 515 kg is heated with 340 kg of anhydrous milk fat, 50 kg of skimmed milk, preferably skimmed milk, 5 kg of emulsifier, 6 kg of kitchen salt, and 4 kg of gelatin and 6 kg of swelling starch to 80 ° C. The mixture is homogenized at a pressure of 21 MPa and 79 kg of creamy mash and citric or lactic acid are added to the homogenized mixture in a quantity such that the resulting active acidity of the mixture is pH 5.3, and the mixture is hot filled into consumer packages.

Claims (4)

Method for producing spreading butter, characterized in that milk protein in the form of milk powder, preferably skimmed milk powder or milk protein concentrates, an emulsifier and a stabilizer is added to a cream or a mixture of milk fat and milk having a fat content of 30 to 60 g in 100 g. The mixture is heated to a temperature of 55 to 95 ° C and homogenized at 10 to 30 MPa after treatment of the active acid. 2. A process according to claim 1, characterized in that a creamy acid is added to the mixture after homogenization in a ratio of 100: 5 to 100: 26. 3. A process according to claim 1, characterized in that, after homogenization, citric or lactic acid, or a mixture of citric and lactic acid in any ratio in such an amount that the resulting active acidity of the mixture is pH 6.4 to 4, is added. '4. 4. A process according to claim 1, 2 or 3, characterized in that, after homogenization, creamy acid and citric acid or a mixture of citric acid and lactic acid and kitchen salt are added to the mixture in an amount of 1 to 20 parts by weight per 1 000 by weight. parts of the product.