CS258683B3 - Method of spread butter production - Google Patents
Method of spread butter production Download PDFInfo
- Publication number
- CS258683B3 CS258683B3 CS879186A CS879186A CS258683B3 CS 258683 B3 CS258683 B3 CS 258683B3 CS 879186 A CS879186 A CS 879186A CS 879186 A CS879186 A CS 879186A CS 258683 B3 CS258683 B3 CS 258683B3
- Authority
- CS
- Czechoslovakia
- Prior art keywords
- mixture
- milk
- cream
- acid
- added
- Prior art date
Links
- 235000014121 butter Nutrition 0.000 title claims abstract description 7
- 238000000034 method Methods 0.000 title claims description 4
- 238000004519 manufacturing process Methods 0.000 title description 4
- 239000000203 mixture Substances 0.000 claims abstract description 33
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000006071 cream Substances 0.000 claims abstract description 15
- 102000014171 Milk Proteins Human genes 0.000 claims abstract description 9
- 108010011756 Milk Proteins Proteins 0.000 claims abstract description 9
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 9
- 235000021239 milk protein Nutrition 0.000 claims abstract description 9
- 235000013365 dairy product Nutrition 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 235000021243 milk fat Nutrition 0.000 claims abstract description 5
- 239000003381 stabilizer Substances 0.000 claims abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 239000012141 concentrate Substances 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims 2
- 239000000126 substance Substances 0.000 claims 1
- 235000011888 snacks Nutrition 0.000 abstract 1
- 235000020183 skimmed milk Nutrition 0.000 description 7
- 239000000047 product Substances 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 3
- 235000011950 custard Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 description 2
- 239000000975 dye Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Grain Derivatives (AREA)
Abstract
Riešenie je závislé na AO 226 332, pri ktarom do zmesi smotany, alebo zmesi mlieka a masla, alebo bezvodého mliečneho tuku sa pridajú mliečne bielkoviny, emulgátor, stabilizátor, zmes sa tepelne ošetří a homogenizuje pri teplotách 30 až 75 °C. Úprava aktívnej kyslosti zmesi sa vykoná prídavkom smetanového zákysu, čistých termofilných mliekárenských kultúr, kyseliny citrónovej, mliečnej, alebo zmesi uvedených látok.The solution depends on AO 226 332, at ktar into a mixture of cream or a mixture of milk and butter, or anhydrous milk fat milk proteins, emulsifier, a stabilizer, the mixture is heat treated and homogenized at temperatures of 30 to 75 ° C. treatment the active acidity of the mixture is added creamy snack, pure thermophilic dairy cultures, citric acid, or mixtures thereof.
Description
Vynález sa týká sposobu výroby nátierkového masla podl'a, AO 226 332, pri ktorom smotana, alebo zmes mlieka a masla, alebo bezvodého· mliečneho tuku po· přídavku mliečnych bielkovín, emulgátorov, stabilizátorov, príp. farbiva sa po záhreve na 55 až 95 °C homogenizuje a po· přídavku smetanového zákysu, alebo organických kyselin sa za tepla plní do spotřebitelských obalov.The invention relates to a process for the production of a spreading butter according to AO 226 332, in which a cream or a mixture of milk and butter, or anhydrous milk fat, after the addition of milk proteins, emulsifiers, stabilizers, or the like. The dyes are homogenized after heating to 55 to 95 ° C and, after the addition of creamy baking or organic acids, are warmed into consumer packaging.
Nevýhodou sposobu výroby podta uvedeného AO 226 332 je, že nie je možné dosiahnúť zvýšená kyslosť výrobku len samotným prídavkom smetanového zákysu, ktorý působením použitých teplůt sa inaktivuje.A disadvantage of the production method of the aforementioned AO 226 332 is that it is not possible to achieve an increased acidity of the product by the mere addition of a cream custard which is inactivated by the temperatures used.
Nevýhody sposobu výroby podlá AO číslo 226 332 odstraňuje vynález, pri ktorom sa smotana, alebo zmes mlieka a masla, alebo bezvodého mliečneho tuku po· přídavku mliečnych bielkovín, emulgátorov, staibilizátorov, kuchynskej soli, príp. farbiva zahřeje na teplotu 35 až 95 °G, po záhreve sa ochladí na 35 až 75 °C a homogenizuje. Do zmesi sa vrnieša smotanový zákys, alebo termofilné mliekárenské kultúry.The disadvantages of the production method according to AO No. 226 332 are eliminated by the invention in which cream or a mixture of milk and butter or anhydrous milk fat is added after the addition of milk proteins, emulsifiers, stabilizers, table salt, or the like. the dyes are heated to 35-95 ° C, cooled to 35-75 ° C after heating and homogenized. Cream cream or thermophilic dairy cultures are added to the mixture.
Výhodou sposobu výroby podfa vynálezu je, že na dosiahnutie požadovaných kyslostí výrobku stačí nižší prídavok lorganických kyselin, alebo požadovaná kyslosť výrobku sa může dosiahnúť aj bez přídavku organických kyselin fermentáciou zmesi, čím sa dosiahne zlepšenie senzorických vlastností výrobku.An advantage of the process according to the invention is that a lower addition of inorganic acids is sufficient to achieve the desired acidity of the product, or the desired acidity of the product can be achieved even without the addition of organic acids by fermentation of the mixture, thereby improving the sensory properties of the product.
Příklad 1Example 1
Do 1 000 kg mliekárensky ošetrenej smotany o obsahu tuku 40 g v 100 g sa přidá 40 kg sušeného odstředěného mlieka, 7 kg koncentrátov mliečnych bielkovín, 10 kg bobtnavého škrobu a 3,5 kg emulgátora. Zmes sa premieša, zahřeje na 55 °C a homogenizuje pri tlaku 28 MPa. Po homogenizácii sa do· zmesi vrnieša 50 1 smotanového zákysu a 50 1 termofilných čistých mliekárenských kultúr a zmes sa za tepla plní do spotřebitelských ohalov.To 1000 kg of dairy-treated cream with a fat content of 40 g per 100 g is added 40 kg of skimmed milk powder, 7 kg of milk protein concentrates, 10 kg of swelling starch and 3.5 kg of emulsifier. The mixture is stirred, heated to 55 ° C and homogenized at 28 MPa. After homogenization, 50 l of cream custard and 50 l of thermophilic pure dairy cultures are added to the mixture, and the mixture is hot filled into consumer curing.
Příklad 2Example 2
Na 1 000 kg hotového výrobku sa použije 417 kg masla, 445 kg tekutého odstredené4 ho mlieka, 40 kg sušeného odstředěného mlieka, 5 kg koncentrátov mliečnych bielkovín a 4,4 kg emulgátora. Zmes sa zahřeje na 95 °C, vychladí na 75 °C, homogenizuje pri tlaku 25 MPa. Po homogenizácii sa do zmesi přidá kyselina citrónová, alebo mliečna, alebo zmes kyseliny citrónovej a mliečnej v· pomere 1: 1 v takom množstve, aby aktívna kyslosť finálneho- výrobku bola pH417 kg of butter, 445 kg of skimmed milk, 40 kg of skimmed milk powder, 5 kg of milk protein concentrates and 4.4 kg of emulsifier are used per 1000 kg of finished product. The mixture is heated to 95 ° C, cooled to 75 ° C, homogenized at 25 MPa. After homogenization, citric or lactic acid or a 1: 1 mixture of citric and lactic acid is added to the mixture in an amount such that the active acidity of the final product is pH
5,8 a zmes sa za tepla plní do spotřebitelských obalov.5.8 and the mixture is hot filled into consumer packages.
Příklad 3Example 3
Odstředěné mlieko v množstve 515 kg sa zahrieva spolu s 340 kg bezvodého mliečneho tuku, 50 kg sušeného odstředěného· mlieka, 5 kg emulgátora, 5 kg kuchynskej soli, 4 kg želatiny a 6 kg bobtnavého škrobu na teplotu 80 °C. Zmes sa homogenizuje pri teplote 55 °C a tlaku 21 MPa a do zhomogenizovanej zmesi sa vrnieša 50 kg smotanového zákysu, 29 kg termofilných mliekárenských kultúr a kyselina citrónová v takom množstve, aby výsledná aktívna kyslosť zmesi bola pH 5,3 a zmes sa za tepla plní do spotřebitelských ohalov.The skimmed milk of 515 kg is heated together with 340 kg of anhydrous milk fat, 50 kg of skimmed milk powder, 5 kg of emulsifier, 5 kg of salt, 4 kg of gelatin and 6 kg of swelling starch to 80 ° C. The mixture is homogenized at 55 ° C and 21 MPa and 50 kg of creamy mash, 29 kg of thermophilic dairy cultures and citric acid are added to the homogenized mixture so that the resulting active acidity of the mixture is pH 5.3 and the mixture is hot. filling into consumer sheds.
Příklad 4Example 4
Do 1 000 kg mliekárensky ošetrenej smotany o obsahu tuku 40 g v 100 g sa přidá 40 kg sušeného· odstředěného mlieka, 7 kg koncentrátov· mliečnych bielkovín, 10 kg bobtnavého škrobu, 3,5 kg emulgátorov. Zmes sa premieša, zahřeje na 75 °C, ochladí na 30 °C, přidá sa 20 kg smotanového zákysu, zmes sa homogenizuje pri tlaku 20 MPa a naplní do spotřebitelských obalov.To 1000 kg of dairy-treated cream with a fat content of 40 g in 100 g add 40 kg of skimmed milk, 7 kg of milk protein concentrates, 10 kg of swelling starch, 3.5 kg of emulsifiers. The mixture is stirred, heated to 75 ° C, cooled to 30 ° C, 20 kg of cream custard are added, the mixture is homogenized at 20 MPa and filled into consumer packages.
P r i. k 1 a d 5At. k 1 and d 5
Do 100 kg mliekárensky ošetrenej smotany o obsahu tuku 42 g v-100 g sa přidá 45 kg sušeného· odstředěného· mlieka, 10 kg termicky modifikovaného škrobu, 3 kg emulgátorov. Zmes sa zahřeje na 55 °C a zhomogenizuje pri tlaku 20 MPa. Do zmesi sa vmieša 30 kg smotanového zákysu a sa naplní do spotřebitelských obalov.To 100 kg of milk-treated cream with a fat content of 42 g per 100 g add 45 kg of skimmed milk, 10 kg of thermally modified starch, 3 kg of emulsifiers. The mixture is heated to 55 ° C and homogenized at 20 MPa. 30 kg of creamy mash is mixed into the mixture and filled into consumer containers.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS879186A CS258683B3 (en) | 1986-12-01 | 1986-12-01 | Method of spread butter production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS879186A CS258683B3 (en) | 1986-12-01 | 1986-12-01 | Method of spread butter production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CS879186A1 CS879186A1 (en) | 1987-12-17 |
| CS258683B3 true CS258683B3 (en) | 1988-09-16 |
Family
ID=5438955
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CS879186A CS258683B3 (en) | 1986-12-01 | 1986-12-01 | Method of spread butter production |
Country Status (1)
| Country | Link |
|---|---|
| CS (1) | CS258683B3 (en) |
-
1986
- 1986-12-01 CS CS879186A patent/CS258683B3/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CS879186A1 (en) | 1987-12-17 |
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