DE10356441A1 - Nutritionally beneficial, spreadable edible fat with low saturated fatty acid and cholesterol content, obtained by homogeneously mixing butter with oil, e.g. olive oil, then cooling to give spreadable consistency - Google Patents

Abstract

Production of a spreadable edible fat (I), starting from butter, involves mixing the butter, in paste form, with an oil component (II) for sufficient time to give a homogeneous mixture, then cooling to give a spreadable consistency, (II) being either (a) olive oil (preferably cold-pressed olive oil) or (b) a nut and/or seed oil (preferably walnut, hazelnut, pumpkin seed and/or grape seed oil), optionally mixed with olive oil. An independent claim is included for the spreadable edible fat (I) obtained by the process.

Description

The The invention relates to a process for the preparation of spreadable edible fat butter and a product manufactured in accordance with that procedure Cooking fat.

butter has a high fat content, which for the most part is saturated and to a lesser extent unsaturated fatty acids composed. In addition contains Butter cholesterol. saturated fatty acids and favor cholesterol according to prevailing opinion the emergence of arteriosclerosis.

at Margarine is a commonly known spreadable edible fat Emulsifying, mainly by the type of water in oil, preparation prepared from edible fatty substances. The salary is at atherosclerosis preventive polyunsaturated (essential) fatty acids although higher with margarine as with butter, however, it is reported that the in margarine contained trans fatty acids can have a negative effect on the cholesterol level.

Of the Invention is based on the object, a method of the initially to create this type, which is a nutritionally valuable spreadable Edible fat leads. The invention further relates to a means of the method according to the invention manufactured spreadable Cooking fat.

According to the invention, it is provided that butter in pasty Mold with olive oil, preferably cold-pressed olive oil while mixing until a homogeneous state of the mixture is reached, and that this Mixture is cooled until reaching a spreadable state.

Instead of of olive oil, preferably cold-pressed olive oil, can also walnut, hazelnut, grape seed oil od. Like. Find use. It is also within the scope of the invention, the aforementioned oils (including olive oil) before the Mixture with butter to mix with each other.

The Mixture of butter and olive oil and / or Walnut or / and hazelnut oil and / or Grapeseed oil is preferably carried out in a weight percentages ratio in of the order of magnitude between 100: 15 to 100: 35.

at the method according to the invention is advantageous that in the resulting spreadable edible fat the nutritional and taste favorable Properties of butter with the high quality properties of Olive oil combined become. The addition of these oils to butter increases the cholesterol content of the invention produced Reduced edible fat compared to butter and the proportion of unsaturated fatty acids, vitamins, Minerals and trace elements increased. The inventively prepared Edible fat is added without the addition of emulsifiers, preservatives, and flavored and has a good spreadability on.

following Be exemplary embodiments of inventive method described.

example 1

In a container with rounded bottom will 125g butter of the highest quality (Brand butter), which previously stored at room temperature for about one hour was entered. Then 19g cold pressed olive oil is added. The cold-pressed olive oil is using a stirrer with lower Stirring speed kneaded in the butter and then stirred vigorously until, until the mass is homogeneous. The mass is then entered into a sealable container, smoothed with a spatula, then put in for twenty four hours a fridge a temperature of 5 ° C exposed and then out of the fridge taken. The spreadable edible fat thus prepared has a Cut resistance of about 0.80 (measured in Newton) on.

Example 2

in the Difference to Example 1 does not become butter in this embodiment exclusively with cold-pressed olive oil mixed but with an oil mixture, consisting of equal parts of cold-pressed olive, Walnut and grapeseed oil. As the proportion of polyunsaturated fatty acids in olive oil with 8% to 10% is relatively low, on the other hand walnut and grape seed oils about 65% to 78% of these nutritionally important essential fatty acids may contain in this way the proportion of polyunsaturated fatty acids increased in the final product compared to the addition of only olive oil. Another advantage of adding such an oil mixture is that the end product tastes better than only olive oil containing end product. In tests, the taste was the End product according to the embodiment 2 opposite the final product according to the embodiment 1 preferred.

The food prepared according to the invention Depending on the individual composition, fat may be referred to either as a "butter preparation" or as a "mixed fat" under the current legislation in the European Union.

Example 3

It become the oils of olives, walnuts and Grape seeds mixed in equal parts. This oil mixture is in proportion of 1: 2 weight percent butter added, then stirred until vigorously until the mass is homogeneous. This is entered in a lockable container, with a spatula smoothed and then for about 24 hours in a refrigerator a temperature of 5 ° C exposed and out of the fridge taken. The resulting mixed fat shows - compared to butter - a significant Increase in polyunsaturated Fatty acids. In detail, the following values were found: The butter contained 55% saturated fatty acids (FS). The proportion of saturated fatty acids in mixed fat was 38%.

Of the Proportion of monounsaturated fatty acids FS in butter was 40%. The proportion of monounsaturated fatty acids in mixed fat was 42%. The proportion of polyunsaturated Fatty acids in the butter was 5%, but in the mixed fat 20%. The amount Cholesterol was reduced from 240 mg in the butter to 160 mg in the Mixed fat reduced.

Example 4

in the Difference to Example 3, the oil mixture according to Example 3 in proportion of 1: 3 weight percent butter added. In this butter preparation elevated the proportion of polyunsaturated fatty acids of 5 to 15.66%. At this ratio, the cholesterol of 240 mg to 180 mg.

Claims (5)

Process for the preparation of spreadable edible fat with the starting material butter, characterized in that butter is mixed in pasty form with olive oil, preferably cold pressed olive oil, until a homogeneous state of the mixture is reached, and then that the resulting mixture until reaching a spreadable state is cooled. Process for the production of spreadable edible fat with the starting material butter, characterized in that butter in pasty Mold with nut and / or seed oil (preferably walnut, hazelnut, pumpkin seed, grape seed oil) or a mixture of one or more of the aforementioned oils with olive oil as long as is mixed until a homogeneous state of the mixture is reached is, and that then the resulting mixture until it reaches a paintable Condition cooled becomes. Method according to claim 1 or 2, characterized that the mixture of butter and oil or oil mixture (by weight) in the relationship from 100: 20 to 100: 35. Method according to one of claims 1 to 3, characterized that the mixture before cooling packed in plastic cups (PP). spreadable Food fat, produced according to one or more of claims 1 to 4th