DE10104945A1 - Producing low fat spreads without addition of emulsifiers or stabilizers by using a phase, e.g. cream, containing emulsion-improving phospholipids, ballasts and/or enzymes - Google Patents

Abstract

Production of a spread or milk fat spread is such that a phase of fat content 20-70% and with fractions of different melting points is used together with emulsion-improving phospholipids, ballasts and enzymes and is homogenized to give an emulsion with a butter-like consistency.

Description

The invention relates to a method for producing milk spread fat Cream base with a fat content of 40% according to claim 1. At the Production of milk spread fat are no additives such. B. emulsifiers or stabilizers are used to achieve a suitable emulsion.

According to literature, hydrophilic properties and the low density of the Milk fat usually does not distribute the fat in the aqueous phase too. The fact that this is nevertheless the case is due to the special structure of the Milk fat globule membrane. By phosphatides, which are in this protective cover (especially due to the lecithin) is the distribution of the fat globules enables, and there is an emulsion. Because the fat globules flow together are prevented, they are protected against oxidation and cleavage.

The native fat globule membrane gives the fat globules a high Emulsion stability and protection against lipolysis. Will one High pressure homogenization applied, so it inevitably comes through Reduction of the fat globules to increase the volume-related specific surface and thus to form a (secondary) boundary layer, the is mainly formed by adsorption of milk proteins (casein, whey protein). (1)

The influence of the fat content on the effective viscosity is at a constant pH and constant temperature is not linear. With increasing mechanical influence the influence of temperature and fat content on viscosity decreases. A state of equilibrium develops, which is dependent on the fat content. (2)

J.L. Elling and S.E. Duncan found that the creaminess, stability and Viscosity of a reconstituted whipped cream with a fat content of 20% none sufficient viscosity resulted. When using butter oil, skimmed milk and  sweet buttermilk was able to achieve a whipped cream. That one Product in which buttermilk was used showed an improved taste and improved emulsion stability. An additional addition Phospholipids again increased the viscosity. A sole incorporation of Cholesterol-reduced butter oil in skimmed milk did not provide sufficient stability. (3)

Currently, new knowledge in colloid science is about education two-phase biopolymer systems. Combinations of different Emulsifiers such as B. of monoglycerides with the so-called "DATEM" (mono- and Diglycerides of fatty acids, esterified with mono- and diacetyltartaric acid) are suitable for the production of highly viscous hydrate suspensions. By mixing suitable biopolymer systems (e.g. gelatin and starch) and hydrate suspensions Such emulsifier combinations can be fat-free (triglyceride-free) products produce with spreadable fat character. (4)

The invention is based on the following object, conventional methods for Manufacture to modify reduced fat milk spreads, so that neither Emulsifiers are still needed to stabilize a homogeneous emulsion of the fat in to achieve the water phase in the spreadable fat.

This object is achieved by the method steps specified in claim 1 or 2 solved. Appropriate and advantageous developments of the invention Task solutions are identified in the subclaims.

The registration of the method according to the invention is based on the development of a method for producing a spreadable milk spread fat Cream base with a fat content of 20% to 70%. Through the application different mechanical processing stages of the milk cream by means of Homogenization and / or additions of olein, stearin and phospholipids by For example, buttermilk powder we met the task.

The product has a buttery taste as well as a pre- and probiotic character. It can be treated with probiotic cultures  and can be used to further improve consistency fiber (e.g. inulin) or others prebiotic substances, buttermilk powder and / or buttermilk and / or Buttermilk concentrates, protein substances and enzymes (e.g. transglutaminase) include. In general, it should be noted that a food produced in this way has "functional effect".

Another possibility is that this product can be flavored can. For example, honey, spices, flavorings, fruits and Fruit, vegetable and spice preparations can be used.

The milk spread fat was produced, for example, in the following way:

Flow diagram of the process for the production of milk spread fat

Cream (20-70% fat)
↓
Addition of fat fractions olein and / or stearin and / or
Addition of phospholipids (e.g. buttermilk powder) and / or
Addition of protein substances (e.g. milk or whey concentrates) and / or
Add fiber (e.g. inulin) and / or
Addition of enzymes (e.g. transglutaminase)
↓
Coprecipitate formation
(80-98 ° C, 20-1 min.)
↓
Cool to 75-35 ° C and below
↓
Homogenize (one-stage and / or two-stage and / or three-stage)
↓
Cool to about 35 ° C and below
↓
Microbial and / or chemical acidification up to pH 3.5 or no acidification
↓
Cool and store

As a starting material butter cream with different Starting fat levels (20-70% fat) used.

Since in the manufacture of this reduced fat product no additives such as Emulsifiers and stabilizers should be used as appropriate Emulsion solely by mechanical processing using homogenization reached. For this, one-stage and / or two-stage and / or three-stage at presses worked from 3-100 MPa. Example 1 provides the measured strengths different mechanical processing.

example 1 Behavior of cream under different pressure conditions

The aim of the task was to mechanically close the butter cream treat that there was a change in viscosity from liquid to pasty / solid. For this purpose, cream with different fat contents was used in the experiments for example, one stage at a low stage with 1 MPa and two stages with 18/8 MPa homogenized (Table 1 *).

In addition, tests were carried out under high pressure conditions. a. one-stage at 60 MPa and three stages at 60/18/8 MPa (Table 2 *).

* The first pressure rating refers to a single-stage high-pressure homogenization system (APV-Gaulin LAB 100) and the second or third on a two-stage homogenizing system (APV-Gaulin LAB 100).  

Table 1 Measured penetration depths into the milk spread fat using Penetrometer from Petrotest - Berlin (low pressure), PNR 6

Sample storage: 48 h at const. 10 ° C, conical sieve 35 mm ∅, 19.5 g with weight 100 g, penetration time: 3 s, measured unit: 1/10 mm

Table 2

Measured penetration depths in milk spread fat (high pressure)

The following could be found in the tests:

A low, one-step homogenization at only 1-3 MPa did not result in any sufficient strength of the product. The emulsion was insufficient.

With a two-stage homogenization of 18/8 MPa, there was a lot more pasty (almost pudding-like) texture of the cream than this with the single-stage homogenization was the case. The emulsion was fine. The stronger the mechanical influence from the homogenization was the stronger the milk spread fat.  

Here, two-stage processing at 18/8 MPa had a positive effect on the product Compared to a single stage at 8 MPa. A three-stage machining at 60/18/8 MPa had a negative influence on the spreadable fat. Signs of a Overuse occurred (granular, no longer spreadable structure). On Optimum was also possible with a single-stage high-pressure homogenization at 60 MPa can be achieved.

Furthermore, special fat fractions with different melting points in the Milk spread fat tested, which u. a. should help improve consistency. Olein and stearin were used in particular for this. The following Example 2 shows how different additions of the two fat fractions contribute mechanical treatment affected the strength of the end product.

Example 2 Behavior of cream with different amounts of olein or stearin

In experiments, cream with 20% -70% fat different amounts of olein or stearin (0%, 5%, 10% and 15%) was added to improve the emulsion stability different mechanical processing in one, two or three stages homogenized (from 3 MPa to 70 MPa). Then the Stability of the emulsion checked.

The graphic below shows some of the knowledge gained from olein graphically:  

Graphic 1

Presentation of the measured strengths of milk spread fat (samples with an initial fat content of 35%, homogenized in two stages at 18/8 MPa)

The following was found during the tests:

The product strength depends on the fat content between 30 and 50% Oil addition amount as well as on the type of mechanical processing. Each the higher the addition of olein and the stronger the mechanical processing, the more the product became firmer. It was also found that fat levels decreased 55% both those enriched with olein and those enriched with stearin Samples segregated. Here the originally occurring in the cream was enough Phospholipids no longer provide adequate emulsification of the fat in the to achieve aqueous phase.

A difference in the stability of the emulsion between the olein and the No stearin fraction was found.

In order to achieve a suitable emulsion stability in milk spread fat, were only milk-original ingredients used. For this purpose, it was examined how the Texture of butter cream behaves when the phospholipid content of the product is increased. Buttermilk powder was used to enrich the phospholipids in the product used. A buttermilk concentrate that is obtained in different ways  can be used (e.g. ultrafiltration), but is also suitable. Phospholipids act not just as an emulsifier, but are said to be a nutritionally positive one Exercise effect, because according to literature they have a health-promoting effect on the have human digestion and can have a neuronal stimulating effect. Similar acting neuronal substances can be added to the product analogously. Example 3 shows how the firmness of milk spread fat varies with different Buttermilk powder content behaves.

Example 3 Behavior of cream with different phospholipid content

In our experiments, different amounts of sweet, sprühge were used dried buttermilk powder with a phospholipid content of 1.4% in milk Spreadable fat tested to better emulsify the fat in the aqueous phase to enable.

It should a. investigate how the texture of butter cream behaves, if it has a fat content of 40% or 60% and with buttermilk powder is transferred.

U. a. two batches of butter cream (with 42% and 62% fat), the batch with the higher fat content was adjusted by adding olein. Half of both samples were mixed with 4% buttermilk powder to make one To achieve total phospholipid content of about 0.07% in the end product.  

Table 3

Measured penetration depths of the penetrometer into the milk spread fat with 35% fat, two-stage homogenization at 18/8 MPa

Table 4

Comparison of the penetration depths of the penetrometer into the milk spread fat with different fat and buttermilk powder contents (two-stage processing with 18/8 MPa)

The following was also found in experiments not listed here:

The higher the proportion of buttermilk powder, the firmer the product. The The ability of the phospholipids to emulsify was thus confirmed. It was in the Trials found that an addition of 4% buttermilk powder was the cheapest for was the emulsification.

So the product with 42% fat + 4% buttermilk powder was very good Spreadability on. In addition, the samples were added with the buttermilk powder additive rated better than those without additives in sensor technology. In the two with 62% Products made from fat resulted in a strong separation of the fat and the Water phase. A sole addition of buttermilk powder of 4% (0.07% Phospholipids in the final product) are not sufficient to ensure sufficient emulsification guarantee.

In addition, tests were carried out with fiber to ensure consistency Water binding positively influenced. It also comes through this type of  Use for a "functional effect", which is characterized by a prebiotic character in the Milk spread fat is produced. In the test series, especially with the heat-resistant LC HT inulin worked. Example 4 gives the strength measurements of products with different fiber contents again.

Example 4 Use of fiber (example inulin)

Various cream samples were made with 4% buttermilk powder and 0 or 10 or 20% inulin added. This was followed by heating to 95 ° C for 2-3 minutes and at 50 ° C a one-step homogenization with 60 MPa.

Table 5

Determined penetration depths of the penetrometer into the product with the addition of fiber (inulin)

As a result, confirmed by other series of tests, could be recorded become:

The product enriched with 10% inulin with a fat content of 26% fat was in its texture too soft. But it showed a perfect sensor system and a good one mouth feeling.

It was found that the addition of inulin strengthened the product improved and prevented water from spreading in milk spread fat. The butter on the sample was most similar with a 20% inulin additive and a fat content of 38%. This product had the best consistency and was therefore in its Spreadability comparable to a soft butter. However, it was a certain stickiness was sensed.  

Example 5 below shows how transglutaminase is used in the tests carried out. Transglutaminase (TG) is a widespread enzyme in nature that is capable of physical To influence the properties of many protein-containing foods.

It modifies proteins by catalyzing cross-linking reactions and covalent ones Builds bridge bonds. Water can be stored in the network formed which results in a firmer texture in the food. The educated Networks are relatively stable to heat or mechanical Application of force.

TG was used as part of the experiments in milk spread fat to improve the texture and to improve the emulsifying effect in the product.

Example 5 Use of enzymes (example transglutaminase)

In the experiments, a sample of butter cream with 4% buttermilk powder and one added with 2 units / g protein transglutaminase for comparison. 30 minutes the cream was heated at 60 ° C. for a long time in order to achieve optimal enzyme activity guarantee. This was followed by an inactivation of the transglutaminase Heating with simultaneous coprecipitation at 95 ° C for 2-3 minutes. It was a one-step homogenization with 50 MPa at 45 ° C was carried out.

Table 6

Results of the fat determinations and the penetration depths of the penetrometer into the milk spread fat

In our experiments it was found that the addition of 2 units Transglutaminase / g protein did not result in a clear increase in consistency.  

In comparison, an addition of buttermilk powder had a more solidifying effect the structure. However, it should be added that the exposure time for the Transglutaminase has probably been under-dimensioned, so that Enzyme could not fully develop its mode of action. Other attempts have shown that over an increasing amount of TG up to 10U / g protein at otherwise same consistency, a further improvement in consistency can take place.

Further tests showed that the fat fraction of the milk cream also through vegetable fats e.g. T. or can be replaced completely. The fat-free phase can be replaced by soybase or other animal or vegetable ingredients become. Acidification of the spreadable fat is not always necessary.

For example, a recipe example will therefore be described below that takes up this possibility.

Example 6

Recipe example for the use of vegetable fats and / or soybase

In this example, homogenization was carried out analogously to that already described Processes with pressures up to 60 MPa. The sequence of procedural steps is also oriented the process features already described, but can also deviate if the intention according to the invention is recognizable.

Further test series were carried out in order to improve the taste in the To achieve the final product. In the test series described so far, after choosing the appropriate culture a flavor component in the direction Cream cheese can be sensed. In the following example 7 should  therefore another way to be shown a taste improvement in Towards butter.

The investigation of the strengths in Examples 7-11 were also carried out a Petrotest PNR 6 penetrometer. Different from the previous ones Examples were a test specimen AOCS Dural cone 20 ° with 45 g, a drop rod with 47.5 g and an additional weight with 100 g with a penetration time of 3 s used and the method according to the modified AOCS standard Cc 16-60 at 10 ° C carried out. The samples were mixed in one at least 24 h before the examination Cold room stored at 10 ° C. The strength was assessed organoleptically (Rating scale 0-9) and given as the mean value, the firmest sample being the Got a score of 9. The whey was released after storage for 24 h Room temperature evaluated in%.

Example 7 Taste improvement study - influence of a Washing effect in combination with several homogenization levels

In these experiments, cream with 45% fat was proportionately the same Amount of water added and heated to 50 ° C. Then there was a Separation and standardization of the fat phase to 45%. After cooling down 35 ° C, 5% buttermilk powder (standard product), 6% inulin (Cosucra, Fibruline LCHT) and 1% protein concentrate (NZMP DSE 4810) added. Around to achieve coprecipitate formation, the entire mixture was heated to 95 ° C. Keep hot for 5 minutes and then with the pressures shown in Table 7 homogenized.

The product was then filled into beakers and stored at 4-7 ° C.  

The following test procedure was chosen:

Flow chart for the production of reduced fat milk spread (1 × washed)

Mix 45% fat in a 50:50 ratio with water and heat to 50 ° C
↓
Separate at 50 ° C
↓
Adjust the cream phase to approx. 45% fat
↓
Cool to 35 ° C
↓
Add 5% buttermilk powder (sweet) +
Add 6% inulin (e.g. Cosucra Fibruline LCHT) +
Add 1% protein concentrate (e.g. NZMP, DSE 4810)
↓
Coprecipitate formation
(95 ° C / 5 min)
↓
Cool to 75 ° C
↓
Homogenize at 75 ° C
(as you can read above)
↓
Filling into cups
↓
Store at 4 ° C-7 ° C

Table 7

Homogenizing pressures when washing the frame once

Results

No oiling was visible in all tests.

rating

The cream treated as indicated above became more and more homogeneous push harder. However, the hardest sample also showed the highest mole kenabsatz, whereby a cream cheese character hardly in the organoleptic examination was noticeable.

Table 8

Results of the tests with washing effect and different homogenization pressures in Example 7

Example 8 Taste improvement study - influence of multiple washing stages in combination with multiple homogenization stages

In this experiment, the main treatment measures of the Example 7 is used. However, the washer was washed twice Cream and acidification. Homogenization took place at following presses:

Table 9

Homogenizing pressures with several washing stages

The product was then filled into beakers and stored at 4-7 ° C.

The following test procedure was chosen:

Flow diagram for the production of reduced fat milk spread (2 × washed)

Mix 45% fat in a 50:50 ratio with water and heat to 55 ° C
↓
Separate at 55 ° C
↓
Adjust the cream phase to approx. 45% fat
↓
Mix the resulting raw cream in a ratio of 50:50 with water and heat to 55 ° C
↓
Separate at 55 ° C
↓
Adjust the cream phase to approx. 45% fat
↓
Storage at 7 ° C for 36 h
↓
Warm up to 35 ° C
↓
Add 7.5% buttermilk powder (sweet) +
Add 6% inulin (Fibruline LCHT) +
Add 1% protein concentrate NZMP, DSE 4810
↓
Coprecipitate formation
(95 ° C / 5 min)
↓
Cool to 75 ° C
↓
Homogenize at 75 ° C
(as you can read above)
↓
Filling into cups
↓
Cool down to 22 ° C
↓
Inoculate with 1% of a mesophilic, probiotic culture for 20 h
↓
Store at 4 ° C-7 ° C

Results

A two-stage homogenization with 40/20 MPa showed the best Result, especially in the area of strength.

Table 10

Results of the tests with washing effect and different homogenization pressures in Example 8

It showed that there was a strong taste improvement through this route can be achieved since the samples are hardly acidic after acidification tasted good.  

Example 9 Investigation to improve taste among others Change the basic recipe

In these experiments, cream with 45% fat was proportionally mixed with a certain one Amount of water added and heated to 45 ° C. The weight ratio of Cream to water was 30:70. This was followed by a separation and the standardization of the fat phase to 45%. After cooling to 35 ° C 35 ° C then 6% buttermilk powder (standard product), 5.5% inulin (Fibruline LCHT) admitted. To achieve coprecipitation, the entire mixture was then heated to 90 ° C, kept hot for 15 min and then with the from Table 11 apparent pressures homogenized:

The following test procedure was chosen:

Flow chart for the production of reduced fat milk spread (1 × washed)

Mix 45% fat in a weight ratio of 30:70 with water and heat to 45 ° C
↓
Separate at 45 ° C
↓
Adjust the cream phase to approx. 45% fat
↓
Cool to 35 ° C
↓
Add 6% buttermilk powder (sweet) +
Addition of 5.5% inulin (Fibruline LCHT)
↓
Coprecipitate formation
(90 ° C / 15 min)
↓
Cool to 70 ° C
↓
Homogenize at 70 ° C
(as you can read above)
↓
Filling into cups
↓
Store at 4 ° C-7 ° C

Table 11

Homogenizing pressures with the washout effect 30: 70

Results

No oiling effect was found in all tests. The best Result in terms of whey leakage and strength was at 40 MPa achieved.

Table 12

Results of the tests with washing effect 30:70 and different homogenization pressures in Example 9

Example 10 Examination of the improvement in taste and consistency through the use of protein substances

In these experiments, the main treatment measures of the Example 7 is used. In a modification of Example 7, however, higher dosage of a protein made. The product was at homogenized following pressures:

Table 13

Homogenizing pressures in Example 10

The product was then filled into beakers and stored at 4-7 ° C.

Test procedure

The following test procedure was chosen:

Flow chart for the production of reduced fat milk spread (1 × washed)

Mix 45% fat in a 50:50 ratio with water and heat to 50 ° C
↓
Separate at 50 ° C
↓
Adjust the cream phase to approx. 45% fat
↓
Cool to 35 ° C
↓
Add 5% buttermilk powder (sweet) +
Add 6% inulin (e.g. Cosucra Fibruline LCHT) +
Add 3% protein concentrate (e.g. NZMP, DSE 4810)
↓
Coprecipitate formation
(95 ° C / 5 min)
↓
Cool to 75 ° C
↓
Homogenize at 75 ° C
(as you can read above)
↓
Filling into cups
↓
Store at 4 ° C-7 ° C

Results

Within the test series, there was a significant increase in strength increasing pressure treatment. But also in comparison to the other examples this example shows a significant increase in the protein content Viscosity and organoleptic strength. The best thing was to agree the sample was evaluated with the pressure treatment 20/6 MPa. Everyone became tasty Test samples rated equally.

Table 14

Results of experiments with increased protein content

Example 11 Taste improvement study - acidification of the Product

In these experiments, cream with 45% fat was heated to 35 ° C. After 3.5% buttermilk powder (standard product), 6% inulin (Cosucra, Fibruline LCHT) and 0.005% beta-carotene (Dr. Marcus, 0.3% oil-soluble) admitted. To achieve coprecipitation, the entire mixture was heated to 95 ° C, kept hot for 10 min, cooled to 75 ° C and then at Homogenized pressures given in Table 15. After filling in cups and The product was cooled to 20 ° C. with 1.5% of a mesophilic, probiotic Inoculated culture, incubated for 19 h and stored at 4 ° C.

The following test procedure was chosen:

Flow diagram for the production of reduced fat spreadable fat

Heat cream 45% fat to 35 ° C
↓
Add 3.5% buttermilk powder (sweet) +
Add 6% inulin (e.g. Cosucra Fibruline LCHT) +
Addition of 0.005% beta-carotene (e.g. Dr. Marcus, oil-soluble)
↓
Coprecipitate formation
(95 ° C / 10 min)
↓
Cool to 75 ° C
↓
Homogenize at 75 ° C
(as you can read above)
↓
Filling into cups
↓
Cool down to 20 ° C
↓
Inoculate with 1.5% of a mesophilic, probiotic culture for 19 h
↓
Store at 4 ° C-7 ° C

Table 15

Homogenizing pressures in Example 11

Results

No oiling was visible in all tests.

rating

The cream treated as indicated above became more and more homogeneous press and a three-stage homogenization is getting firmer. The whey leak at the two samples were barely measurable. The taste of both samples was clear ches butter flavor. However, the differences between the two samples were low.

Table 16

Results of the experiments in Example 11

Further tests showed that if the buttermilk content was increased to 8 or 10% increased the firmness of the product, whereby a clearly perceptible but taste of milk appeared.

It was found that the addition of protein concentrates made it supple and smooth Water retention capacity of the overall formulation improved. They found different ones Protein concentrates from various manufacturers (Arla, Meggle, BMI, NZMP). In  Examples 7-10 described were the protein concentrate NZMP, DSE 4810 used, but other proteins show similar effects in some cases, whereby the proportion to improve consistency was increased to 10%.

Strong taste improvements could be achieved if a separate added culture was specially prepared, e.g. B. by ventilation and / or an addition of direct oxygen. These cultures can complement these also bred separately in single strain on special culture media, be acts and be admitted. A support for taste in the form of a Aroma distillate addition also brought taste improvements.

A special process step - the dilution of the cream or the fat phase with water and the subsequent separation to the original fat content of the Creams or the fat phase - also supports a taste optimization of the that a particularly mild taste can be achieved in the end product. there will be a particularly acidic taste component that occurs during a ferment tation can occur minimized.

Claims (27)

1. A process for the preparation of a spreadable fat and a milk spreadable fat with a butter-like consistency, characterized in that a fat-containing phase with a fat content of 20-70% is used in the manufacture of the spreadable fat and the milk spreadable fat, which contains different fat fractions with different melting points and to improve the emulsion phospholipid-containing Substances, fiber and enzymes are added in order to achieve a sufficient emulsion with a spreadable consistency by means of homogenization. 2. The method according to claim 1, characterized in that the following method steps are used in the method according to claim 1:

• a) heating a fatty phase with a fat content of 20-70%
• b) stirring in 0-10% by weight of phospholipid-containing substances, for example buttermilk powder
• c) stirring in 0-30% by weight of fiber
• d) stirring in 0-10% by weight of protein substances
• e) stirring in an enzyme or an enzyme mixture with the appropriate reaction time
• f) heating the entire mixture for reasons of durability and for reasons of improving the consistency to pasteurization temperature and / or high temperature and / or UHT temperature
• g) cooling to homogenization temperature
• h) Homogenize
• i) cooling

the method steps can also be applied in a changed order. 3. The method according to claim 1 and / or 2, characterized in that by washing the fatty phase one or more times subsequent separation a taste improvement can be achieved. 4. The method according to claim 1 and / or 2, characterized in that the fat content of this product preferably in the range between 35 and 65% lies. 5. The method according to claim 1 and / or 2, characterized in that the fat content is composed of animal and / or vegetable fats. 6. The method according to claim 1 and / or 2, characterized in that for the non-fatty phase in addition to water and / or vegetable substances such as For example, Soybase and / or other milk or milk-like phases are used become. 7. The method according to claim 1 and / or 2, characterized in that a mechanical one for emulsifying the fatty and water-containing phases Treatment is done. 8. The method according to claim 7, characterized in that the mechanical treatment by means of homogenization in the range between 5 and 1,000 MPa. 9. The method according to claim 8, characterized in that the Homogenization preferably takes place in the range between 20 and 100 MPa. 10. The method according to claim 7 and 8 and 9, characterized in that a multi-stage homogenization takes place. 11. The method according to claim 10, characterized in that the Homogenization preferably in one stage in the range between 30 and 70 MPa he follows.   12. The method according to claim 10, characterized in that the Homogenization is carried out in two stages, the second stage being about 1/3 to 1/4 of Pressure corresponds to the 1st stage. 13. The method according to claim 1 and / or 2, characterized in that to improve the consistency of fat fractions with different Melting points such as olein and / or stearin and / or phospholipids such as buttermilk powder and / or fiber such as Inulin et al. a. be added. 14. The method according to claim 1 and / or 2, characterized in that the addition of different fat fractions in the order of 0 up to 60%. 15. The method according to claim 1 and / or 2, characterized in that the added amount of buttermilk powder and / or buttermilk and / or Buttermilk concentrate in the order of 0 to 10% based on the Dry matter of the amount added is. 16. The method according to claim 1 and / or 2, characterized in that the amount of fiber or other prebiotic substances added to the Order of magnitude from 0 to 30%. 17. The method according to claim 1 and / or 2, characterized in that the amount of crosslinking enzymes added, for example transglutaminase and / or another enzyme solution in the order of 0 to 10 units / g Protein lies. 18. The method according to claim 1 and / or 2, characterized in that a microbiological and to improve the consistency and taste enzymatic treatment of the substrate can take place, the pH in End product is between 3.5 and 7.0.   19. The method according to claim 18, characterized in that probiotic cultures can be used. 20. The method according to claim 18, characterized in that the Cultures or enzymatic probiotic ingredients nutritional as well as the product for marketing reasons be added. 21. The method according to claim 1 and / or 2, characterized in that for the improvement of smell and taste diacetyl-forming cultures or Diacetyl can be metered in during manufacture. 22. The method according to claim 1 and / or 2, characterized in that flavoring components in the production in the sweet and sour sector such as honey, spices and / or flavorings and preparations be added. 23. The method according to the preceding claims, characterized characterized that temperatures during mechanical treatment preferably in the range between 5 ° C and 100 ° C. 24. The method according to claim 1 and / or claim 2, and / or claim 3, characterized in that a structural and taste improvement is achieved by increasing the protein content in the end product, especially for Products that have been "washed out". 25. The method according to claim 24, characterized in that the Protein substances can be in liquid and / or dry form and vegetable and / or of animal origin. 26. Use of the method according to any one of claims 1-25, for which Production of a spreadable fat and a milk spreadable fat with improved Consistency with reduced fat content without the addition of emulsifiers and Stabilizers.   27. Spreadable fat or milk spreadable fat available with a procedure according to any of claims 1-26.