DE2301613A1 - PROCESS FOR MANUFACTURING A LOW-FAT BREAD SPREAD - Google Patents

Description

PATENT ADVOCATE

DR.-ING. WILLY STRUCK

PINNEBERG / HOLST.

HINDENBURCDAMM 71

Postal address: Patent attorney Dr. W. Struck
for OBO Plnnebero / Holst. P.O. Box 134

Process for the production of a low-fat spread

Ana .: Dr. Hans L a g ο η i, 23 Kiel.

The invention provides a method for producing a low-fat spread and in particular a low-calorie spread from milk fat and mixtures * of milk fat, as well as mixtures of milk fat with fats of other origins, e.g. animal fats and / or vegetable fats, the caloric content of which does not exceed 50% of the caloric content of the conventional fat spreads such as butter and margarine.

Butter and margarine are the most common fat-based spreads. The fat in the butter must come from the milk of cows or from the cream obtained from the milk of cows. Margarine can from fats of animal origin - with the exception of milk fat - and / or from Fats of vegetable origin are produced.

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While margarine by dispersing τοη water or water-soluble Water containing substances using suitable dispersants (emulsifiers) and coloring substances, salts, etc. By definition, butter may only be made from milk or cream, possibly also from whey cream.

The minimum fat content τοη butter and margarine is 82 and 80 % and are specified in special pike ordinances.

During the war and during the time after it are sequelae τοη too high calorie intake, 2.B. Heart and circulatory diseases, Liver and gallbladder problems as well as diabetes have been observed in the German population to a scarcely significant extent. · With increasing Food consumption, especially with increased fat consumption, took such a thing The consequences are to such an extent that this development is now considered worrying by doctors and nutritionists referred to as. You therefore have to reduce the caloric intake, i.e. to reduce the intake of high-calorie foods, specifically called by fat.

From the facts described it follows, among other things, that new Foods have to be developed that are characterized by low calories or a reduced calorie content. The task, that the dairy industry faces is therefore the enrichment of the Low-calorie dairy market. In these efforts are considerable successes have already been achieved. The low-fat sour milk products are only mentioned as one example of several.

In the case of spreads made from milk fat, on the other hand, there has so far been a lack of corresponding ones Produce.

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The invention is therefore intended to solve the problem of creating a low-fat and low-calorie spread based on Nilehfett.

The solution to this problem is based on the following considerations, which specify the conditions to be met by such a spread.

1. Low in calories within the meaning of statutory gate regulations

2. Good organoleptic properties (smell, taste, appearance).

3. Good spreadability.

k. Satisfactory durability properties.

5. The product is not intended to have the character of an imitation or any Carry a replacement.

6. Sufficient vitamin and trace substance content. 7 · Simple technology.

In order to solve the problem, a method for the production of a spread of the type mentioned is now defeated according to the invention, in which milk is first broken down in a manner known per se into a low-fat part and a high-fat part and then the low-fat part at or near Physiological temperatures are subjected to dehydration and then purified with the high-fat part to form a mixture with a fat content τοη about kO% or less, which is then subjected to a viscosity-increasing treatment to set an optimal spreadability.

The aim is to break down the milk into the low-fat and the high-fat part

at temperatures τοη 30 to TO ⁰ C, torsionally at 30 to 55 ° 0, and

the dehydration of the low-fat part at temperatures τοη about 35

up to 78 C, preferably at 35 to% 5 C.

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Ss has proven to be useful, the mixture goal of the Tiskositäessteigernden Treatment of old vitamins with adjustment of a vitamin content Replace butter according to the τοη. In addition, the Added colorings and flavoring substances to the mixture will·

To achieve optimal spreadability, the mixture can also Risk-increasing agents added in small quantities will·

In order to form a mixture with a fat content of τοη kO% or less, the dry substance inherent to the substrate in the form of τοη appropriate additives of milk powder, quark, casein, whey protein and / or products prepared from casein or whey protein should be used, whereby the non-fat substrate's own dry substance should be used is thermally, chemically or enzymatically changed

It has proven to be useful if the viscosity-increasing Treatment of the mixture in Homogenislermasohinen per se known Art is carried out, since in this way usually additional investments can be saved on machines * In addition to other known processes, it has proven to be particularly beneficial the mixture for the viscosity-increasing treatment an ultra-sonic field suspend.

A spread according to the invention can for example be as follows be composed t

50 % water

^ 3% protein (calorie carrier)

£. KO% milk fat (calorie carrier)

Best fat-free dry matter.

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The calorie content of such a spread would be a maximum ι

* tO χ 9 * 3 - 372 quay + 3 x 4.1 »12.3 quay, a total of around 38h quay, compared to, for example, minimum · 776 quay at batter« it 82 % fat content ·

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Claims (7)

- 6 patent claim Process for the production of a spread with a low fat content, in particular a low-calorie spread from milk fat, characterized in that milk is divided into a low-fat part and a high-fat part in a known manner, with the low-fat part at or near Physiological temperatures are subjected to dehydration and then the fat-rich part is purified into a mixture with a fat content τοη about kO% or less, which is then subjected to a riacosity-increasing treatment to set an optimal spreadability. 2.) The method according to claim 1, characterized in that the decomposition of the milk in the low-fat and high-fat part at temperatures τοη 30 to 70 G, rorsugeweise 30 to 55 0 «takes place · 3 ·) Method according to claim 1 or 2, characterized in that the dehydration of the low-fat part at temperatures τοη approximately 35 to 78 0 «Torsugweise at 35 to% 5 0, is taken K ·) Method according to claim 1 to 3t characterized in that the mixture is used for the risk-increasing treatment with vitamins on the setting of a vitamin content corresponding to the τοη butter tert-acetate. 5.) Process according to claim 1 to k, characterized in that susütslieh dyes, like flavoring substances are added to the mixture 409831/0453 " ⁷ " 6.) Method according to spoke 1 to 5 »characterized in that of the mixture additionally viscosity test owning agents in low Quantities to be acceded. 7.) The method according to claim 1 to 6, characterized in that Eur formation of a mixture alt a «fat content clay KO% or less non-fat substrate own dry substance in for« τοη appropriate additives of milk powder, quark, casein, whey protein and / or from casein or . Whey protein processed products are used · 8 ·) Method according to claim 7 »characterized in that the non-greasy dry substance inherent in the substrate is neither thermally nor chemically or is enzymatically modified 9 ·) Method according to claim 1 to 8, characterized in that the Viscosity-increasing treatment of the mixture in Hoaogenisieraasehinen is per se known type τοr taken. 10 ·) Method according to claim 1 to 8, characterized in that the Mixture for Tiskosite dough treatment, an ultrasound field is exposed. 409831/0453