DK164627B

DK164627B - Process for producing a fat-containing foodstuff

Info

Publication number: DK164627B
Application number: DK440489A
Authority: DK
Inventors: Josef Zubr
Original assignee: Josef Zubr
Priority date: 1988-09-09
Filing date: 1989-09-06
Publication date: 1992-07-27
Also published as: DK164627C; DK500688D0; DK440489D0; DK440489A

Description

Den foreliggende opfindelse vedrører fremgangsmåden ved fremstilling af et fedtholdigt næringsmiddel "MASOLIN", som adskiller sig fra smør og margarine samt andre spiselige fedtprodukter fremstillet af mælkefedt og vegetabilske 5 olier. Forskellen mellem de nævnte produkter og "MASOLIN" findes i tilvirkningsmåde, fedtsammensætning, fysiske egenskaber, næringsværdi, holdbarhed m.m. Betegnelsen "MASOLIN" bruges her som et specifikt begreb på niveau med smør, margarine, spread og lign.The present invention relates to the process of preparing a fatty food "MASOLIN" which differs from butter and margarine as well as other edible fat products made from milk fat and vegetable oils. The difference between the mentioned products and "MASOLIN" can be found in method of preparation, fat composition, physical properties, nutritional value, durability etc. The term "MASOLIN" is used here as a specific term at the level of butter, margarine, spread and the like.

10 MASOLIN hører til kategorien af blandingsprodukter under betegnelsen "spread". Fedtprodukter af denne type består af mælkefedt og vegetabilsk olie som f. eks. soja-olie, solsikke-olie, raps-olie, og lign. Tilvirkning af spread foregår principielt ved fremstilling af emulsion under for-15 skellige fysiske påvirkninger af ingredienserne, efterfulgt af kærning eller krystallisering.10 MASOLIN belongs to the category of blend products under the term "spread". Fat products of this type consist of milk fat and vegetable oil such as soybean oil, sunflower oil, rapeseed oil and the like. In principle, spreading is done by preparing emulsion under various physical influences of the ingredients, followed by fermentation or crystallization.

Et australsk patent (431955) beskriver fremstilling af spread med bedre smørbarhed og længere holdbarhed end smør. Produktet indeholder 5-30% vegetabilsk olie (soja-olie), 20 blandet med mikrobiologisk eller kemisk acidificeret mælkefløde. Blandingen bearbejdes til produkt ved kærning.An Australian patent (431955) describes the production of spreads with better spreadability and longer shelf life than butter. The product contains 5-30% vegetable oil (soybean oil), 20 mixed with microbiologically or chemically acidified milk cream. The mixture is processed into product by yeast.

Fremstilling af spread fra mælkefløde og vegetabilske olier beskrives i et australsk patent (487363). Blanding af vegetabilske olier, bestående af lige dele solsikke-og soja 25 -olie, eller ulige dele af majs-og saflor-olie, udgør 15-25% af fedt i produktet. Mælkefløde, afkølet til 5°C, opvarmes langsomt til 20°C i to timer og afkøles derefter til 5°C og vegetabilske olier iblandes. Hovedingredienserne bearbejdes videre ved kærning, hvorefter oplagres produktet ved 5°C og 30 bearbejdes for at gøre fedtet blødere.Preparation of spread from milk cream and vegetable oils is described in an Australian patent (487363). Mixture of vegetable oils, consisting of equal parts of sunflower and soybean oil, or odd parts of corn and safflower oil, make up 15-25% of fat in the product. Milk cream, cooled to 5 ° C, is slowly heated to 20 ° C for two hours and then cooled to 5 ° C and vegetable oils mixed. The main ingredients are further processed by grinding, after which the product is stored at 5 ° C and processed to make the fat softer.

Ifølge et australsk patent (482193) fremstilles spread af mælkefløde med minimum 65% fedt, iblandet vegetabilsk olie efter behov delvis hærdet. Alternativt blandes olie i mælk eller fløde og derefter opkoncentreres blandingen til 35 et fedtindhold på 80-85%. Koncentreret og saltet mælkefløde kan acidificeres ved anvendelse af mikroorganismer. Blandingen bearbejdes endelig til produkt ved omrøring under en temperatur på mellem 15°C og -5°C i en speciel maskine.According to an Australian patent (482193), spreads of milk cream with a minimum of 65% fat, mixed with vegetable oil as required, are partially cured. Alternatively, oil is mixed in milk or cream and then the mixture is concentrated to a fat content of 80-85%. Concentrated and salted milk cream can be acidified using microorganisms. The mixture is finally processed into product by stirring under a temperature of between 15 ° C and -5 ° C in a special machine.

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Et europæisk pateilt (0155246) beskriver fremstilling af spread med ca. 80% fedtindhold og jodtal på mellem 55-65.A European pateilt (0155246) describes the production of spreads of approx. 80% fat content and iodine number between 55-65.

Produktet fremstilles af emulgeret kærnemælk, skummetmælk eller mælk med 4% fedt, og 40% af hærdet eller delvis hærdet 5 vegetabilsk olie. Emulsionen pasteuriseres eller varmebehandles på anden måde, acidificeres, tilsættes 10-50% mælkefløde, og afkøles til kærningstemperatur. Under kærningen tilsættes uhærdet vegetabilsk olie med temperatur på 8-10°C. Uhærdet og hærdet vegetabilsk olie udgør 30-100% af det to-10 tale fedtindhold.The product is made from emulsified buttermilk, skimmed milk or milk with 4% fat, and 40% of cured or partially cured 5 vegetable oil. The emulsion is pasteurized or otherwise heat treated, acidified, 10-10% milk cream is added, and cooled to boiling temperature. During the fermentation, uncured vegetable oil with temperature of 8-10 ° C is added. Uncured and hardened vegetable oil makes up 30-100% of the two to 10 percent fat content.

Metodikken i et europæisk patent (0106620) viser fremstilling af spread fra mælkefløde tilsat 40-60% triglyceri-der fra soja-olie delvist hærdet eller fraktioneret. Umodi-ficeret soja-olie indgår ved ratio 22:78 til 45:56. Ingredi-15 enserne blandes ved temperatur på 40-50°C med emulgator, kan pasteuriseres ved 85-90°C, derefter afkøles til 5-10°C og holdes ved denne temperatur i mindst 8 timer, hvorefter tilvirkes fedtproduktet ved kærning under temperatur på 7°C.The methodology of a European patent (0106620) shows the preparation of spread from milk cream with 40-60% triglycerides from soybean oil partially cured or fractionated. Unmodified soybean oil is included at a ratio of 22:78 to 45:56. The ingredients are mixed at a temperature of 40-50 ° C with emulsifier, can be pasteurized at 85-90 ° C, then cooled to 5-10 ° C and kept at this temperature for at least 8 hours, after which the fat product is prepared by processing under temperature. at 7 ° C.

Britisk patent nr. 1582806 beskriver en kontinuerlig 20 proces for produktion af smør-lignende fedtprodukt. Koncentreret mælkefløde med ca. 36—38% fedt føres gennem en mixer, hvor vegetabilsk olie med tocopherol, fortrinsvis soja-olie, indsprøjtes og blandes, og blandingen med et fedtindhold på 43-45% bearbejdes i en kontinuerlig kærnemaskine ved tempe-25 ratur på 5-7°C. Olien udgør 15-30% af produktets fedtindhold .British Patent No. 1582806 discloses a continuous process for producing butter-like fat product. Concentrated milk cream with approx. 36-38% fat is passed through a mixer in which vegetable oil with tocopherol, preferably soybean oil, is injected and mixed, and the mixture with a fat content of 43-45% is processed in a continuous core machine at a temperature of 5-7 ° C. The oil makes up 15-30% of the fat content of the product.

I en europæisk patentansøgning (0185631) beskrives fremstilling af et lavkalorisk spread med 50-70% fedt, hvoraf mælkefedt udgør mindst 25-60%. Mælkefløde med ca. 40% fedt 30 afkøles til 15 C og henstår i 6-24 timer og udsættes derefter for en trykbehandling ved 1,5-3.105 Pa således, at mælke-fraktion og fedtfraktion separeres. Fedtfraktionen opvarmes til 35—40 C, blandes med emulgator, vegetabilsk olie, og vand, og udsættes for en stærk mekanisk behandling 35 således, at en vand i olie-emulsion med ca. 60% fedtindhold opnås. Emulsionen pasteuriseres ved 72°C i 15 see. og bearbejdes efter afkøling i en margarinemaskine.European patent application (0185631) discloses the preparation of a low calorie spread containing 50-70% fat, of which milk fat is at least 25-60%. Milk cream with approx. 40% fat 30 is cooled to 15 ° C and left for 6-24 hours and then subjected to a pressure treatment at 1.5-3.105 Pa so that milk fraction and fat fraction are separated. The fat fraction is heated to 35-40 ° C, mixed with emulsifier, vegetable oil, and water, and subjected to a strong mechanical treatment 35 such that a water in oil emulsion with approx. 60% fat content is obtained. The emulsion is pasteurized at 72 ° C for 15 seconds. and processed after cooling in a margarine machine.

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Sammenlignet med de kendte fedtprodukter adskiller MASOLIN sig væsentligt fra smør i fedtsammensætning, tilvirkningsmåde, fysiske egenskaber m.m. MASOLIN adskiller sig også væsentligt fra margarine i fedtsammensætning, tilvirk-5 ningsmåde m.m. I nogle egenskaber minder MASOLIN om uvasket smør, men adskiller sig væsentligt i fedtsammensætning, har en anderledes konsistens, lavere smeltepunkt, er længere holdbar og let smørbar ved køletemperatur m.m.Compared to the known fat products, MASOLIN differs significantly from butter in fat composition, mode of manufacture, physical properties and more. MASOLIN also differs significantly from margarine in fat composition, mode of action, etc. In some properties, MASOLIN is similar to greasy butter, but differs significantly in fat composition, has a different consistency, lower melting point, is longer durable and easily spreadable at cooling temperature, etc.

Ifølge citerede patenter er der en vis lighed i frem-10 gangsmåde ved fremstilling af spread og MASOLIN, men ingen af de kendte metoder i helhed kan anvendes til at fremstille MASOLIN. Selvom de enkelte operationer bruges i anden sammenhæng, adskiller fremgangsmåden ved fremstilling af MASOLIN sig fra de kendte metoder, hovedsagelig med en bestemt 15 rækkefølge af bearbejdningsoperationer og med specifikke tekniske parametre. Nøje overholdelse af metodikken er helt afgørende for de fysiske og kulinariske egenskaber af produktet .According to the cited patents, there is some similarity in the method of producing spread and MASOLIN, but none of the known methods as a whole can be used to produce MASOLIN. Although the individual operations are used in a different context, the method of producing MASOLIN differs from the known methods, mainly with a specific order of machining operations and with specific technical parameters. Careful adherence to the methodology is crucial to the physical and culinary properties of the product.

MASOLIN består af 70-80% w/w fedt, vand, 0.5-1,0% salt, 20 mælkeprotein, mineraler, vitaminer, naturlige antioxidanter, smagstoffer og aromastoffer, og evt. emulgator. Fedtindholdet fordeles med ca. 50% w/w på mælkefedt og ca. 50% w/w på deodoriseret uhærdet vegetabilsk olie med en nærmere specificeret sammensætning. De umættede fedtsyrer udgør ca. 50% 25 af de totale fedtsyrer i fedtet af MASOLIN, og består af enkeltumættede, hovedsagelig oliesyre (C 18:1), dobbelt-umættede, hovedsagelig linolsyre (C 18:2), og flerumættet linolensyre (C 18:3), (Tabel 1).MASOLIN consists of 70-80% w / w fat, water, 0.5-1.0% salt, 20 milk protein, minerals, vitamins, natural antioxidants, flavors and flavors, and possibly. emulsifier. The fat content is distributed by approx. 50% w / w on milk fat and approx. 50% w / w on deodorized uncured vegetable oil with a specified composition. The unsaturated fatty acids make up approx. 50% 25 of the total fatty acids in the fat of MASOLIN, and consists of monounsaturated, mainly oleic acid (C 18: 1), double unsaturated, mainly linoleic acid (C 18: 2), and polyunsaturated linolenic acid (C 18: 3), ( Table 1).

Jodtallet af MASOLIN er ca. 100 og pH er 4,5-4,8. Smel-30 tepunktet ligger mellem 31°C og 33°C, afhængigt af forholdet mellem mælkefedt og olie. MASOLIN har en plastisk konsistens, en karakteristisk aroma, og er smørbar ved køletemperatur (Fig. 2). Smagen er let syrlig og opfriskende. Ved kølig opbevaring (ca. 5°C) er holdbarheden mindst 6 måneder. 35 MASOLIN er universal anvendelig til bordbrug, kogning, bagning og stegning.The iodine number of MASOLIN is approx. 100 and pH are 4.5-4.8. The melting point is between 31 ° C and 33 ° C, depending on the ratio of milk fat to oil. MASOLIN has a plastic texture, a distinctive aroma, and is lubricable at cooling temperature (Fig. 2). The taste is slightly acidic and refreshing. For cool storage (about 5 ° C), the shelf life is at least 6 months. 35 MASOLIN is universally applicable for table use, cooking, baking and frying.

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MASOLIN tilvirkes af skånsomt forbehandlede råvarer som homogeniseret og pasteuriseret mælkefløde, deodoriseret uhærdet vegetabilsk olie, f. eks. fra CAMELINA SATIVA frø eller en anden olie eller blanding af olier med et højt ind-5 hold af de umættede fedtsyrer og naturlig.e antioxidanter. Olien anvendes uhærdet for at bevare cis-konfiguration af de flerumættede fedtsyrer, navnlig linolensyre (C 18:3). Fedtet i MASOLIN indeholder ikke kunstige fedtsyrer i trans-konfiguration .MASOLIN is made from gently processed raw materials such as homogenized and pasteurized milk cream, deodorized uncured vegetable oil, for example from CAMELINA SATIVA seeds or another oil or blend of oils with a high content of the unsaturated fatty acids and natural antioxidants. The oil is used uncured to preserve the cis configuration of the polyunsaturated fatty acids, especially linolenic acid (C 18: 3). The fat in MASOLIN does not contain artificial trans-fatty acids.

10 De kvantitative og kvalitative parametre af fedtsammen sætningen (Tabel 1) indikerer særlige næringsmæssige værdier. Et højt indhold af de umættede fedtsyrer bidrager til en gavnlig virkning af fedtet i human metabolisme. I forsøg med anvendelse af MASOLIN i diæt blev der konstateret reduk-15 tion af kolesterol i blodserum, navnlig hos personer med forhøjet kolesteroltal.10 The quantitative and qualitative parameters of the fat composition (Table 1) indicate particular nutritional values. A high content of the unsaturated fatty acids contributes to a beneficial effect of the fat in human metabolism. In trials using MASOLIN in diet, reduction of blood cholesterol was found, especially in people with high cholesterol.

Fremgangsmåden ved tilvirkning af MASOLIN vises i Fig.The process of manufacturing MASOLIN is shown in FIG.

1. Betydningen af enkelte produktionsoperationer, ingredienser og tekniske parametre fremgår af de følgende punkter: 20 a. Homogeniseret og pasteuriseret mælkefløde anvendes som kilde af mælkefedt, laktose, og mælkeprotein. Mælkefedtet indgår i fedtemulsionen sammen med en del af mælkeproteinet (lecitin). Mælkeprotein opfylder en funktion af emulgator. Laktosen er en næringsbasis for mælkesyrebakte-25 rier ved fermentering af emulsionen.1. The importance of individual production operations, ingredients and technical parameters is evident from the following points: 20 a. Homogenized and pasteurized milk cream is used as a source of milk fat, lactose, and milk protein. The milk fat is part of the fat emulsion together with part of the milk protein (lecithin). Milk protein fulfills a function of emulsifier. The lactose is a nutrient base for lactic acid bacteria in the fermentation of the emulsion.

b. Med en nærmere specificeret vegetabilsk olie tilføres emulsionen de eftertragtede umættede fedtsyrer. Med olien tilføres også naturlige antioxidanter og fedtopløselige vitaminer. Olien har en afgørende betydning for konsisten- 30 sen, næringsværdien og holdbarheden af produktet.b. With a specified vegetable oil, the emulsion is added to the coveted unsaturated fatty acids. With the oil is also added natural antioxidants and fat-soluble vitamins. The oil has a crucial bearing on the consistency, nutritional value and durability of the product.

c. Tilvirkning af emulsionen fra homogeniseret mælkefløde med ca. 40 % fedtindhold og vegetabilsk olie skal foregå ved temperatur på 40-42°C for at opnå en effektiv fordeling af oliedråberne og for at undgå udfældning af olie 35 under den efterfølgende bearbejdning af emulsionen. Den angivne temperatur har også en afgørende betydning for krystallisering af fedtstof således, at en fin struktur af fedtkrystaller kan opnås.c. Making the emulsion from homogenized milk cream by approx. 40% fat content and vegetable oil must be carried out at a temperature of 40-42 ° C to achieve an efficient distribution of the oil droplets and to avoid precipitation of oil 35 during subsequent processing of the emulsion. The temperature indicated is also of crucial importance for the crystallization of fat so that a fine structure of fat crystals can be obtained.

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5 d. Ved emulgering af mælkefløde og vegetabilsk olie tilføres fremdyrket renkultur af f.eks. FLORA DANICA (ca. 5% v/v), og evt. tilsættes en naturlig emulgator (lecitin). Emulsionen henstår derefter til krystallisering og fermente- 5 ring ved temperatur på 15-20°C til pH 4,5-4,8 er opnået (ca.5 d. By emulsifying milk cream and vegetable oil, cultured pure culture of e.g. FLORA DANICA (approx. 5% v / v), and possibly a natural emulsifier (lecithin) is added. The emulsion is then allowed to crystallize and ferment at a temperature of 15-20 ° C until pH 4.5-4.8 is obtained (ca.

15 timer). Under fermentering dannes aromastoffet diacetyl og andre naturlige aromastoffer med stor betydning for de kulinariske egenskaber af produktet.15 hours). During fermentation, the flavoring diacetyl and other natural flavors are of great importance for the culinary properties of the product.

e. Fermenteret emulsion opkoncentreres, f.eks. ved cen-10 trifugering for at fjerne overskud af mælkevalle. Dette be- arbejdningstrin har særlig betydning for smagen og holdbarheden af produktet. Opkoncentrering til et vandindhold på ca. 15% w/w skal foregå ved relativ lav temperatur på ca.e. Fermented emulsion is concentrated, e.g. at cen-10 trifugation to remove excess milk whey. This processing step has special significance for the taste and durability of the product. Concentration to a water content of approx. 15% w / w should be carried out at a relatively low temperature of approx.

15°C for at undgå udfældning af olie fra emulsionen.15 ° C to avoid precipitation of oil from the emulsion.

15 f. Vandindhold og saltindhold af emulsionen justeres ved tilsætning af vandig saltopløsning under omrøring til et ønsket saltindhold på 0,5-1,0% w/w opnås. Samtidig hæves temperaturen til ca. 25°C for at gøre emulsionen tilstrækkelig flydende til viderebearbejdning. Højere temperatur vil 20 føre til udfældning af olie fra emulsionen og vil påvirke holdbarheden af produktet negativt.15 f. The water content and salt content of the emulsion are adjusted by adding aqueous saline solution with stirring to a desired salt content of 0.5-1.0% w / w is obtained. At the same time, the temperature is raised to approx. 25 ° C to make the emulsion sufficiently liquid for further processing. Higher temperature will lead to precipitation of oil from the emulsion and will adversely affect the shelf life of the product.

g. Fremstillingsprocessen afsluttes med behandling af emulsionen i et krystalliseringsudstyr f. eks. PERFECTOR -GERSTENBERG & AGGER. Det tilstræbes, at indløbstemperaturen 25 er på ca. 25°C, krystalliseringtemperaturen på ca. -20°C, og udløbstemperaturen på ca. 5°C. Produktet pakkes i passende emballage og stilles til efterkrystallisering ved køletemperatur på ca. 5°C i ca. 24 timer.g. The preparation process is completed by treating the emulsion in a crystallization equipment such as PERFECTOR -GERSTENBERG & AGGER. It is contemplated that the inlet temperature 25 is approx. 25 ° C, the crystallization temperature of approx. -20 ° C and the outlet temperature of approx. 5 ° C. The product is packaged in suitable packaging and post-crystallized at a cooling temperature of approx. 5 ° C for approx. 24 hours.

30 EksempelExample

En portion af MAS0LIN blev fremstillet af 27 1 homogeniseret UHT behandlet mælkefløde med 38% fedt, og 10 1 deodoriseret uhærdet olie fra CAMELINA SATIVA. Hovedingredienserne og en kultur af FLORA DANICA fremdyrket i 35 mælk (5,12% v/v) blev portionsvis emulgeret ved 42°C i GIRMI husholdningsblendere i ca. 10 see. Derefter henstod emulsionen ved en temperatur på ca, 20°C i 4 timer og ved en temperatur på ca. 17°C i 11 timer til pH 4,5 blev opnået.A portion of MASOLIN was prepared from 27 L of homogenized UHT treated milk cream with 38% fat and 10 L of deodorized uncured oil from CAMELINA SATIVA. The main ingredients and a culture of FLORA DANICA grown in 35 milk (5.12% v / v) were portion-emulsified at 42 ° C in GIRMI household blenders for approx. 10 see. Then the emulsion was allowed to stand at a temperature of about 20 ° C for 4 hours and at a temperature of approx. 17 ° C for 11 hours until pH 4.5 was obtained.

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Fermenteret emulsion blev centrifugeret i DAMON-IEC M 25 kølecentrifuge ved 5.000 RPM ved 15°C i 15 min. Til den opkoncentreret emulsion blev der tilsat 0,7% salt i vandig opløsning under omrøring, mens temperaturen blev hævet til 5 25°C. Sluttelig blev emulsionen krystalliseret i en PERFEC- TOR - GERSTENBERG & AGGER ved indløbstemperatur på ca. 25°C, krystalliseringstemperatur på ca. - 25°C og udløbstemperatur på ca. 5°C. Produktet var et plastisk fedtstof med 79,2% fedt, 18,3% vand, jodtal på 100 og pH 4,5. Produktet var 10 smørbar ved køletemperatur, og under oplagring ved 5-8°C bevarede uændrede fysiske egenskaber og smag i 6 måneder. Fedtsammensætning af produktet fremgår af følgende Tabel.Fermented emulsion was centrifuged in DAMON-IEC M 25 refrigeration centrifuge at 5,000 RPM at 15 ° C for 15 min. To the concentrated emulsion was added 0.7% salt in aqueous solution with stirring while raising the temperature to 5 25 ° C. Finally, the emulsion was crystallized in a PERFECTOR - GERSTENBERG & AGGER at inlet temperature of approx. 25 ° C, crystallization temperature of approx. - 25 ° C and outlet temperature of approx. 5 ° C. The product was a plastic fat with 79.2% fat, 18.3% water, iodine number of 100 and pH 4.5. The product was 10 spreadable at cooling temperature, and during storage at 5-8 ° C retained unchanged physical properties and taste for 6 months. The fat composition of the product is shown in the following Table.

Tabel 1 15 ------------------------------------------------------------Table 1 15 ----------------------------------------------- -------------

Form Fedtsyre % Form Fedtsyre % C 8:0 Kaprylsyre 0,3 C 18:3 Linolensyre 18,3 C 10:0 Kaprinsyre 1,1 C 19:0 Nonadecansyre 0,2 20 C 12:0 Laurinsyre 1,5 C 20:0 Arakidinsyre 0,9 C 14:0 Myristinsyre 5,0 C 20:1 Gadolsyre 8,8 C 14:1 Myristolsyre 0,9 C 20:2 Eicosadiensyre 1,0 C 16:0 Palmitinsyre 16,5 C 20:3 Eicosatriensyre 0,9 C 16:1 Palmitolsyre 0,7 C 21:0 Heneicosansyre 0,3 25 C 17:0 Margarinsyre 0,4 C 22:0 Behemsyre 0,2 C 18:0 Stearinsyre 8,3 C 22:1 Erucasyre 1,7 C 18:1 Oliesyre 21,8 C 24:1 Tetracosensyre 0,6 C 18:2 Linolsyre 8,2 Øvrige 2,4Form Fatty Acid% Form Fatty Acid% C 8: 0 Caprylic Acid 0.3 C 18: 3 Linolenic Acid 18.3 C 10: 0 Capric Acid 1.1 C 19: 0 Nonadecanoic Acid 0.2 20 C 12: 0 Lauric Acid 1.5 C 20: 0 Arachidic acid 0.9 C 14: 0 Myristic acid 5.0 C 20: 1 Gadolic acid 8.8 C 14: 1 Myristolic acid 0.9 C 20: 2 Eicosadienic acid 1.0 C 16: 0 Palmitic acid 16.5 C 20: 3 Eicosatric acid 0.9 C 16: 1 Palmitolic acid 0.7 C 21: 0 Heneicosanoic acid 0.3 25 C 17: 0 Margaric acid 0.4 C 22: 0 Behemic acid 0.2 C 18: 0 Stearic acid 8.3 C 22: 1 Erucic acid 1 , 7 C 18: 1 Oleic acid 21.8 C 24: 1 Tetracosic acid 0.6 C 18: 2 Linoleic acid 8.2 Other 2.4

Claims

A process for the preparation of a fat-containing food with fat content of 70-80% w / w, of which approx. 50% 5 w / w is milk fat and approx. 50% is vegetable oil and with an iodine number of approx. 100, characterized in that milk cream and vegetable oil, together with cultured lactic acid culture, are emulsified at 40-42 ° C, the emulsion is fermented at a temperature between 15-20 ° C to pH 4.5-4.8 and fermented emulsion-10 sion is concentrated to a water content of approx. 15% w / w, then salt is added and the emulsion is crystallized.

Process according to claim 1, characterized in that pasteurized and homogenized milk cream with a fat content of approx. 40% and deodorized vegetable oil in the ratio of 1: 1 w / w on a fat basis, as well as cultured lactic acid culture (about 5% v / v) emulsified at 40-42 ° C.

Process according to claim 2, characterized in that deodorized uncured oil or a mixture of oils has a high content of the unsaturated fatty acids, in particular linoleic acid and linolenic acid.

Process according to claims 1-3, characterized in that, after fermentation, the emulsion is concentrated in a centrifuge under a temperature of 15 ° C so that the water content is reduced to approx. 15% w / w and then 0.5-1.0% salt w / w in aqueous solution is added and the water content is adjusted with stirring at a temperature of approx. 25 ° C. 30

Process according to claims 1-5, characterized in that the emulsion with a temperature of approx. 25 ° C is crystallized at a temperature of approx. -20 ° C and the product is post-crystallized at a temperature of approx. 5 ° C for approx. 24 hours.