DE2820643A1 - METHOD OF MANUFACTURING FOOD FAT - Google Patents

Description

Process for the production of an ITfood fat

Field of application of the invention

The invention relates to a method of production a stable, spreadable, non-watery one Foodstuffs, preferably based on milk fat, in which a fat-in-water emulsion contains cream or without additives, matured or unripened, acidified or un-acidified, so long in one device mechanical energy is supplied until the pett-in-water emulsion is converted into a buttercorn-buttermilk mixture, is done.

Characteristics of the known technical solutions

In a butter maker, mechanical processing transforms a Pett-in-V / water emulsion into a water-in-fat emulsion, preferably butter grain from cream, wherein the buttermilk is separated.

In the process of converting the fat-in-water emulsion into the water-in-pett emulsion creates a special one Intermediate structure, d. i.e. from the Pett-in-water emulsion a special intermediate structure is formed by adding mechanical energy before the transition to form a water-in-fat emulsion is achieved. This particular intermediate structure is a stable and low-calorie product that can be produced without further processing Use can be supplied.

The disadvantage of this product is an unfavorable structure

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structure and thus poor spreadability. Due to an unfavorable fine water distribution in the Its structure tends to be water-free.

Furthermore, various processes are known for producing low-calorie curative fats with a continuous fat phase and a dispersed aqueous phase from a fat-in-water emulsion.
The processes are based on the production of low-calorie IT-grade fats using emulsifiers and stabilizers and go through several process steps, with cooling or shock cooling being cited as an essential process step.
These processes are energy-intensive and are made even more expensive by the use of stabilizers and emulsifiers. In addition, in this process, the temperature of the raw materials above the clear melting point is sometimes necessary, with the subsequent shock-like cooling to realize the phase reversal having to be carried out under air.

This requirement is additional to the increased costs special requirements for the technical equipment.

Furthermore, processes are known in which a rope of the aqueous phase with a fat content of 0.3-2 % is deposited, which leads to a reduction in the yield. In this process, the attempt is made to subsequently incorporate water into the product after the aqueous phase has been separated off. Water contents of a maximum of 40 % are possible without additional auxiliaries, although complete water binding is not achieved at water contents above 30 / S. If stable water binding is to be achieved with this process, external water-binding additives are necessary, which make the process more expensive and lead to sensory influences.

£ 09882/0650

Object of the invention

The aim of the invention is the listed tile parts "exclude known facilities, and through application per se known continuously working devices a stable, spreadable, non-watery food, preferably produce on the basis of milk fat, with the characteristic sensor system of the food fat is retained.

Statement of Reading of the Invention

The essence of the invention consists in the production of a stable, non-aqueous, spreadable liahrungsfett, preferably on the basis of milk fat without the use of additives, without separating a fatty one aqueous phase as well as without cooling or shock cooling and without exclusion of air, with the characteristic Sensory properties of the dietary fat is retained. According to the invention, this is achieved in that a water-in-Pett emulsion has cream in a device Long mechanical energy is supplied until the fat-in-water emulsion is converted into a buttercorn butt milk mixture has taken place and the stage of buttercorn butter milk formation is achieved by adding more run through mechanical energy, with the aqueous phase stored in a stable water-in-Pett phase will.

The mechanical energy supply is only interrupted when when the water is completely bound to the fat phase, so that a non-watery, Spreadable Uahrungsfett is produced, its percentage Composition that corresponds to the starting point »The technical and economic effects of the invention consist in the fact that the procedure allows dietary fats to be consumed while maintaining consumption habits without Application of additives and binders and without

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to produce energy-intensive cooling or shock cooling. With the possibility of one process step in one per se known device to produce the product sought after by the method according to the invention can be carried out with low Produced cost and without losses. The invention is to be explained below on the basis of some exemplary embodiments will.

example 1

Freshly separated and heated cream is adjusted in its percentage composition to the desired composition of the end product and adjusted to a processing temperature of 8-20 degrees C. This cream is in the beater cylinder mechanically processed in a buttermaking machine in such a way that the stable, spreadable, non-aqueous dietary fat is obtained,

Example 2

The cream used according to example 1 is acidified and / or salted and processed according to example 1.

Example 3

The cream used according to Example 1 and is in centrifugal pumps, in which the promotional effect is in favor of mechanical processing around. has been reduced many times over, processed in such a way that the stable, spreadable, non-water-soluble food fat is obtained.

Example 4

Prisch separated high-percentage cream, with fat content over 60 % , is adjusted with water to lower the dry water content in the end product to the desired percentage composition of the end product and processed according to example 1-3.

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Claims (1)

Patents are eligible Process for the production of a stable, spreadable, non-aqueous foodstuffs, preferably on the Basis of T.Ülclifett, in which in a fat-in-water emulsion Cream with or without additives, matured or unripened, acidified or unsurfaced, as long as mechanical energy is supplied to a device until a conversion the fat-iii-water emulsion in a buttercorn buttermilk mixture takes place, characterized in that the stage of the buttercorn buttermilk formation by the supply further mechanical energy is passed through, whereby the aqueous phase in a stable ^ Tasser-in-Fettphase is inserted, and the mechanical energy supply is only interrupted when a complete stable binding of the water to the fat phase has taken place. 809882/0650 ORIGINAL INSPECTED