DE102012002574A1 - Producing butter that is spreadable at refrigerator temperature, comprises producing raw butter from raw milk and cheese albumin from milk, preparing mixture of raw butter and cheese albumin, heating it, cooling, emulsifying and packaging - Google Patents

Abstract

Producing butter that is spreadable at refrigerator temperature, comprises producing raw butter from raw milk using cream, and producing cheese albumin from milk by adding rennet and bacteria to whey, preparing a mixture of the raw butter and the cheese albumin, heating the resulting mixture at 75[deg] C, cooling, emulsifying and packaging in portions.

Description

The invention is directed to a method for producing even at refrigerator temperature still spreadable butter.

It is known to ensure the spreadability of a butter produced in a classical manner, for example by the addition of rapeseed oil, even when it has cooled to temperatures prevailing in a normal household refrigerator, d. H. between 4 and 10 ° C. Also other additives are needed, which, however, sometimes lead to a flavor alienation of the butter product.

A very complex process to produce a butter-like product describes the DE 699 03 802 T2 with further evidence, in particular the US 4,177,293 . US 4,769,255 or US 4,772,483 ,

In contrast, object of the present invention to achieve a spreadable butter that does not require the addition of foreign fats and oils.

With a method of the type described, this object is achieved according to the invention in that from raw milk on cream first a raw butter and milk is made with the addition of rennet and bacteria on whey albumin cheese, subsequently produced a mixture of raw butter and albumin cheese, produced Product heated to about 75 ° C, then cooled, emulsified and packaged in portions.

It has been shown that the targeted and metered addition of albumin after the raw butter production has a very positive effect on the spreadability of the product without negatively influencing the butter flavor.

Embodiments of the invention will become apparent from the dependent claims. It can be provided that a mixture of 60 to 80% raw butter is made with 40 to 20% albumin cheese.

The invention also provides that the raw butter made from cream at a temperature of 12 ° C and a fat content of 25 to 35%, carried out the buttering after separation of the buttermilk and the raw butter to remove the residual butter milk is washed with cold water.

Basically, it is known to influence the taste of a butter by adding salt. Again, this may be provided in the present inventive method in an embodiment.

A particularly suitable addition of salt may be that the salting is carried out by adding salt water.

An embodiment of the invention is that after addition of water and heating, a two to ten minute stirring to produce the desired emulsion is carried out.

Finally, the invention can also provide that the filling of the final product produced takes place in closable with lid plastic trays, of course, this type of packaging in other products, such as margarine od. Like., Is known per se.

The invention is explained again below with reference to a flow chart:
One in general 1 designated raw milk, which consists essentially of water, protein and fat, is in the left strand of the flow chart by stirring 2 first cream 3 produced. The ingredients water, protein and fat remain untouched. By further stirring 4 becomes buttermilk 5 produced and removed from the process, such that raw butter 6 is obtained.

In a second strand is out of the milk 1 by adding lab and bacteria 7 an example cheese 8th produced at the 9 can be removed from the system. The remaining whey 10 , Main ingredients as with the other products also water, protein and fat, is then added by adding heat 11 and again by stirring 12 to an albumin cheese 13 processed, colloquially referred to as ricotta.

The raw butter 6 becomes a share of albumin cheese 13 added and mixed by mixing and heating to z. B. ~ 75 ° C and cooling to below 30 ° C emulsified the products, leaving a "new butter" 14 arises, which can then be bottled, what with 15 only symbolically indicated.

By merging the albumin cheese with the raw butter in the ratio z. B. 75%: 25%, a cool spreadable "new butter" is produced, which contains no other than the natural ingredients, only for taste change can also, if desired, a certain amount of salt, what by an arrow 16 is suggested to be added.

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• DE 69903802 T2 [0003]
• US 4177293 [0003]
• US 4769255 [0003]
• US 4772483 [0003]

Claims (7)

A process for producing a butter even at refrigerator temperature spreadable, characterized in that from raw milk via cream, first a raw butter and milk with the addition of rennet and bacteria over whey albumin cheese is prepared, subsequently produces a mixture of raw butter and albumin cheese, the product produced heated to about 75 ° C, then cooled, emulsified and packed in portions. A method according to claim 1, characterized in that a mixture of 60 to 80% raw butter with 40 to 20% albumin cheese is produced. A method according to claim 1 or 2, characterized in that the raw butter made from cream at a temperature of 12 ° C and a fat content of 25 to 35%, carried out the buttering after separation of the buttermilk and washed the raw butter to remove the residual butter milk with cold water becomes. Method according to one of the preceding claims, characterized in that a salting of the raw butter is carried out. Method according to one of the preceding claims, characterized in that the salting is carried out by adding salt water. Method according to one of the preceding claims, characterized in that after addition of water and heating, a two to ten minute stirring to produce the desired emulsion is carried out. Method according to one of the preceding claims, characterized in that the filling of the final product produced takes place in closable plastic lid with lid.

Images