EP3930470A1

EP3930470A1 - Method for producing ghee

Info

Publication number: EP3930470A1
Application number: EP20707262.0A
Authority: EP
Inventors: Carsten Bräutigam; Claus Mathiesen; Thomas Veer; Wolfgang Gruchot
Original assignee: GEA Mechanical Equipment GmbH
Current assignee: GEA Mechanical Equipment GmbH
Priority date: 2019-02-27
Filing date: 2020-02-27
Publication date: 2022-01-05
Also published as: US20220132881A1; DE102019104917A1; AU2020230013A1; CO2021012557A2; CA3127416A1; WO2020174035A1

Abstract

A first variant of a method for producing ghee (1), the method comprising the following steps: a. providing cream (2) or milk, in particular whole milk (10) or raw milk; b. churning (100) cream (2) to form butter (3) and buttermilk (6); c. melting (200) the butter (3) and heating the melted butter to a temperature of 45°C and 90°C; d. phase inversion (800) by means of shearing; e. concentrating oil by means of centrifugal separation (300) into an oil fraction (4) and a serum fraction (5); f. boiling (400) the oil (4); and g. supplying (600) at least one milk product; h. clarifying (500) the boiled oil (4) to provide ghee (1) having a fat content of at least 99.0 wt.%, and/or a second variant of a method for producing ghee (1).

Description

Method of making ghee

The present invention relates to a method for producing ghee according to the preamble of claims 1 and / or 2.

The basic principle of ghe production is the removal of moisture from butter or cream using heat. This creates heat-related

Changes in the milk proteins, lactose and the fat-free dry matter (SNF), which ensure the typical ghee taste. The ghee is then cooled and solid fat crystals are formed that float in liquid fat. Below are various well-known manufacturing methods for ghee which are known as the Desi Method, Direct Cream Method and the Prestratification Method. The fat-free dry matter can be obtained by separating a random sample, for example by separating the fat and / or oil e.g. can be determined by an organic solvent and subsequent drying.

The Desi method is also known as the indigenous method or the milk-butter method. It is the original method of ghee production. For this, cream is processed directly or fermented into butter. The butter is then melted over a fire and heated to 100-105 ° C. In this step the product foams heavily. The proteins and impurities from the milk settle in the foam. In addition, precipitation arises from the fat-free

Dry matter exists and settles. When most of the water has evaporated, foaming stops. The product then has a water content of approx.

1 %. The temperature is increased to 115-120 ° C. The solids caramelize at these temperatures. In this last step, the typical aroma of ghee is created. As soon as the ghee turns golden yellow to brown, heating is stopped. The solids are then allowed to sediment. The clarified fat is then poured off and packaged, the solids remain in the

Kettle.

With the direct cream method, cream is processed directly into ghee. Since the butter-making step is eliminated, this method is good for large ones

Production quantities suitable. Possible starting materials are fresh or fermented cream. This is held at 105 ° C. for several hours. The product foams strongly. When most of the water has evaporated, the foaming subsides. Then the temperature is increased up to 115 ° C and held until the ghee turns golden yellow to brown in color. Then the holding process is ended. The ghee is clarified / filtered, packaged and cooled.

The prestratification method (stratification, layering) is also called the clarified butter method or cream butter method. This is suitable when a lot of butter is available and is used industrially, but can also be used for small production quantities.

Milk is separated into skimmed milk and cream. Butter is made from the cream. This is melted at 80-85 ° C. It is then left to stand in a settling tank so that different layers form due to the differences in density. The top layer is made up of floating denatured proteins and impurities. The middle layer contains almost exclusively pure fat. It collects in the lower layer

Buttermilk serum. The serum is drained. The other two layers are heated together to 105-110 ° C in a steam-heated kettle. The moisture evaporates and the typical taste of ghee is created.

The different types of ghe production have different advantages and disadvantages. The table below shows the different

Setup methods listed.

The main cause of fat loss is often the buttermaking process. This explains why the Direct Cream method has the lowest fat loss. This process step is omitted here. In addition, fat is lost with the cooking residue that accumulates after the flitz clarification. Often the cooking residue is mixed with hot water to recover fat. A third point that contributes to fat loss is intermediate storage and transferring to other containers. Here residues remain in the containers, the proportions of which vary greatly.

Table 1: Comparison of the different production methods for ghee

The ghee made according to the traditional Desi method has the best taste and texture. That is why it is sold at high prices. However, the fat loss with this method is very high. Under the simplest conditions it can be up to 30%. Therefore this method is not used industrially. Desi-Ghee usually has a higher proportion of free fatty acids than ghee after direct cream or prestratification

Method (cf. Wadhwa, 2002, p. 151).

With the direct cream method, the long cooking time is a limiting factor. There is still a very high moisture content in the cream, which has to evaporate completely. Therefore this method of positioning is time-consuming and energy-consuming. During the cooking process, the cream still contains all non-fatty ingredients. Some sources report that this creates a particularly good taste, according to other sources it creates a strong caramelized taste that is undesirable. To prevent this caramel taste, the use of cream with a

Recommended fat content of 75-80% (so-called "Plastic Cream"). The fat loss with the Direct Cream method is 10-15% significantly lower than with the Desi method. Generally, ghee from the direct cream method has a darker color.

The prestratification process is considered to save energy, time and labor. Because a large part of the water has already been separated from the product after the settling process, not so much is required in the subsequent cooking process

Evaporate moisture. It follows from this that 35-50% energy and up to 45% work and time can be saved. By draining the

Buttermilk also produces less solids that settle at the bottom of the

Cooking kettle settles, which in turn leads to less fat loss.

Ghee made using the prestratification method generally has a relatively low level of free fatty acids and a mild taste. It is more perishable than ghee made using the direct cream method. The water content is still too low to allow microbial growth

In general, there is still no complete, continuous process for the production of ghee that guarantees a constant quality of the ghee or offers the possibility of producing different flavors. The weaknesses of the current processes are that you cannot appropriately standardize the SNF (Solids non fat) content required for cooking the oil. So today there is still no process whereby ghee is made directly from cream without a buttering process. The aim is to show that it is possible to produce ghee in a wide variety of qualities through targeted adaptation of a butter oil process in order to

Efficiency of the butter oil technology that already exists today with the

To unite Gheetechnologie. One particularly interesting point is that

Serum dosage in the oil before or during the cooking process.

In the literature it is often stated that ghee has a milk fat content of at least 99.6% by weight. In the context of the process of continuous ghee production described here, ghee is already used when it has a fat content of at least 99.0% by weight.

Starting from the previous consideration, the object of the present invention is to develop a continuous process for the production of ghee with a high milk fat content of at least 99% by weight.

The present invention solves this problem by a method with the

Features of claim 1 and / or 2.

The method according to the invention relates to the production of ghee. The

Procedure comprises the following steps: a. Providing cream or milk, in particular whole milk or raw milk;

The milk can optionally be converted into cream or processed directly into concentrated cream. Cream can also be used directly as a raw material. b. Fattening of cream with the formation of butter and buttermilk;

In a first variant of the process, cream is churned with butter and buttermilk being formed. However, the separated buttermilk contains flavors, so-called SNF (solid non fat). c. Melting the butter and heating the resulting oil to a temperature of 45 and 90 ° C;

The butter can be melted in a plate heat exchanger (PHE), in a tube heater and / or a scraped surface heat exchanger. d. Phase reversal by shear

Shearing follows the melting of the butter. This can e.g. be done in a homogenizer or in a shear pump. The conditions of the shear are to be chosen so that a phase reversal preferably takes place. The phase-reversed melted butter, predominantly triglycerides, is hereinafter referred to as serum-containing oil. e. Oil concentration by centrifugal separation of a serum fraction;

The oil, or the melted butter, is then concentrated. For this purpose, the so-called serum fraction, comprising i.a. Minerals, vitamins and / or lactose, centrifugally separated from the melted butter. f. Cooking the oil

The concentrated oil is then boiled. Cooking can be done at

Temperatures between 100 and 130 ° C take place. Before that can

concentrated oil can be warmed up gently. G. Feeding at least one milk product

In this step, the buttermilk or serum fraction separated in the previous steps can be returned to the oil as a milk product. Alternatively, milk products can also be added to the process externally become. Such milk products can be, for example, yoghurt, acidified milk, but also serum or buttermilk. The milk products are necessary for the later ghee-specific taste training. The additives themselves do not have to be the taste-forming substances, but their products that arise during the cooking in step f), for example, through the Maillard reaction. H. Clarification of the cooked intermediate product, providing ghee with a fat content of at least 99.0% by weight.

Finally, the boiled oil is clarified. Manufacturing-related

Impurities such as burnt or denatured components are separated off. Industrially produced, particle-reduced, preferably particle-free, ghee with an excellent taste and a very high fat content is provided.

In an alternative second variant of the method, ghee is produced according to the preceding steps: a. Providing cream or milk, especially whole milk or

Raw milk;

This first process step can take place as in the first process variant. b. Cream concentration on a cream with a fat content of 65-85% by weight;

In a second process step, the cream is concentrated to 65-85% by weight. The concentration of milk to cream can be done in a single step in a machine, e.g. a separator, c. Phase inversion by means of shear;

Then there is a phase reversal from a fat-in-water emulsion or oil-in-water emulsion to a water-in-fat emulsion or water-in-oil emulsion. This provides an oil with finely divided water droplets. d. Oil concentration by centrifugal separation of a serum fraction;

Then water is separated from the oil or fat and then boiled and clarified analogously to the first process variant. e. Cooking the oil;

f. Feeding milk products or at least one

Milk product;

This step can be detached in the previous steps

Skimmed milk, alpha serum fraction or serum fraction can be returned to the oil as milk products. Alternatively, milk products can also be added to the process. Such milk products can e.g. Yogurt, acidified milk, but also externally supplied serum, alpha serum or

Be buttermilk. The milk products can be flavorings or they can develop these flavorings during cooking. This creates ghee. G. Clarification of the cooked intermediate product to the end product ghee with a reduced level of impurities, analogous to step h) of the previous process.

Advantageous embodiments of the invention are the subject of the subclaims.

It is advantageous if, in step a), cream is provided by separating milk from 2-10% by weight to 25-45% by weight fat at a temperature of 4-65 ° C.

In step b) the buttering can be done at a temperature of 8 - 20 ° C,

preferably by means of a butter making machine.

In step c) the butter can be melted in a plate heat exchanger, a tube heater and / or a scraped surface heat exchanger.

The butter melted in step c) can be fed via a container with a stirrer as an intermediate buffer to the separator before the oil concentration in step d). The oil concentration in step d) or e) can take place with a separator.

The cooking in step e) or f) can be carried out gently at a temperature between 100 ° -130 ° C., preferably in a tube or a kettle.

Immediately before, during or immediately after the cooking in step e) or f) there is a supply of milk products, e.g. as a dosage of milk serum, buttermilk and / or milk-like liquid, such as yoghurt leftovers, to adjust the SNF content in the oil. Immediately means that the dosage involves step e) directly downstream or upstream

Procedural step. This process step can preferably be carried out within less than 5 minutes before or after step e).

After boiling in step e) or f), sediment can be drained, preferably from the boiling kettle.

The cream concentration in step b) can take place at a temperature of 45-95 ° C.

The cream concentration in step b) can be carried out directly in one process step starting from milk with a fat content of 2-10% by weight to cream with a fat content of 65-85% by weight.

The shearing according to step c) or step d) can be carried out in a flomogenizer and / or with a shear pump.

For the oil concentration of phase changed butter and / or

phase changed cream from 65 to max. 99.0% by weight fat, a separator can preferably be used.

At least one milk product, in particular previously separated skimmed milk, alpha serum, milk serum and / or buttermilk and / or other milk products, can be fed into the concentrated milk fat, preferably immediately before or during cooking, in an amount of 0.5-10 wt. % to set a defined SNSF salary. The dosage can be optimized for the process by adding milk serum, buttermilk, skimmed milk and / or alpha serum separated in the process.

The clarification in step g) or h) can advantageously be carried out by means of a centrifuge, e.g.

by means of a 2-phase clarifier.

Steps a-h of the first or a-g of the second variant of the method can preferably take place one after the other, the steps being carried out in a system with a plurality of machine elements. The machine elements are connected to a production line so that the

Process steps a to f are carried out in the production line. The process is therefore a so-called inline process.

In particular, no synthetic flavors are used during production, but rather only flavors of natural, preferably animal origin, in particular milk products.

The processing takes place as a continuous manufacturing process. A time-consuming batch process with a sequence of reaction containers which are filled and completely emptied after the reaction and finally cleaned is not provided. In a particularly preferred embodiment variant, a corresponding system for carrying out the continuous production process has so-called buffer containers, which compensate for an irregular product supply. As a result, the product is dispensed continuously and not at intervals.

The intermediate products produced in the present process preferably have a milk fat content of less than 99.6% by weight, in particular of less than 99.0% by weight. Thus, no high-quality butter oil or anhydrous butter oil (so-called anhydrous milk fat - AMF) is produced as an intermediate product, but a product with a lower fat content. The process requirements are correspondingly reduced.

Further advantages, features and details of the invention emerge from the following description, in which several exemplary embodiments of the invention are explained in more detail with reference to the accompanying drawings. Those skilled in the art will understand that in the drawings, the description and the claims in Combination of disclosed features expediently also consider individually and combine them into meaningful further combinations. Show it:

Fig. 1 flow chart for a first variant of an inventive

Process for making ghee from cream; and FIG. 2 is a flow chart for a second variant of one according to the invention

Method of making ghee from whole milk.

1 shows a first variant of the method for producing ghee 1.

The starting material for the production is cream 2. However, an intermediate product named below, e.g. Butter 3, can be used as a raw material.

The cream 2 typically has from 25 to 45% by weight of fat.

The cream 2 is first divided into butter 3 and buttermilk 6 in a buttering process 100. The butter 3 has a fat content of 70 to 85% by weight. The butter 3 is then processed further.

The butter is then melted 200 at a temperature between 45-90 ° C, ideally between 55-65 ° C. The melted butter is then fed inline or via a feed tank with a stirrer to a device for shearing the melted butter, preferably a homogenizer. In a method step 800, the melted butter can then be sheared with a phase change.

The serum-containing oil fraction obtained in this way can be fed to a separator for centrifugal separation 300. The separator can in particular

Be a plate separator. The terms oil and oil fraction are used synonymously in the context of the present invention.

In the separation 300, the phase-changed melted butter 3, or the serum-containing oil, is divided into an oil fraction 4 and a serum fraction 5. The oil fraction 4 contains between 65-99.0% by weight of fat and the

Serum fraction 5 between 0.5 - 50% by weight fat and a high proportion of SNF (Solids non fat) The oil fraction 4 can be further heated up to 100 ° C. The

The terms “oil” and “oil fraction” are used synonymously in the context of the present invention.

In a subsequent boiling process 400, the remaining water is evaporated at a temperature between 100 - 130 ° C and the SNF particles are boiled in a defined manner, so that a specific coloration and flavor development occurs.

To ensure a consistent quality of the final product, i.e. the

^'To ensure the milk fat / ghee s 1 or this to different

To adapt tastes, it is possible to add buttermilk 6 and / or serum fraction 5 or other milk products 7 in a concentration of 0.5-10% by weight of the oil fraction 4 before or during the cooking 400 by mixing or adding 600.

In this way, a defined SNF content can be set, which influences the color and taste formation. The more SNF contained in oil fraction 4, the more color or taste can be perceived in terms of taste.

At this point, the flavored oil can already be referred to as ghee.

After the boiling process 400, which can take between 30-180 minutes, the sediment produced during boiling is drained from the boiling kettle.

The milk fat is then clarified 500 with the aid of a filtration and / or sieve device and / or a centrifuge, preferably a 2-phase separator, with the separation of impurities 13, e.g. burned or denatured ingredients. It is also possible to clarify the ghee directly without draining the solid.

After clarification, there is ghee with a fat content of min. 99.0% by weight of fat.

2 shows a method variant of the method according to the invention.

The starting material for the production of ghee 1 with a high milk fat content of at least 99.0% by weight fat is whole milk 10 or an alternative in this case

Raw milk. This has a milk fat content between 2-10% by weight fat. In a separation process 1000, for example in a centrifugal one Separation process, the whole milk or raw milk is concentrated to cream 2 with a fat content of 25-45% by weight fat. This separation 1000 takes place at a temperature between 4 - 65 ° C with deposition of

Skimmed milk 9.

The resulting cream 2 is separated by a further separation 900,

preferably by means of a centrifugal separator, further concentrated to a fat content of 65-85% by weight fat with separation of a first heavy phase 8, the alpha serum. The highly concentrated cream 11 is converted from a fat-in-water emulsion into a water-in-fat emulsion by means of shearing 800, preferably in a flomogenizer and / or by a shear pump. The resulting oil is then inline or via a

Feed tank with agitator subjected to a separation process 300 separator.

There the phase-changed cream is divided into an oil fraction 12 and a serum fraction 5. The oil fraction contains between 65 and 99.0% by weight of fat and the serum fraction between 0.5 and 50% by weight of fat and a high proportion of SNF (solids non fat). The serum fraction 5 can be recycled 700

preferably be introduced into the cream.

The oil fraction 12 can then be further heated up to 100 ° C. In a subsequent boiling process 400, remaining water is used at a

Temperature between 100 - 130 ° C evaporates and the SNF-particles boiled over in a defined way, so that a specific color and taste takes place.

A constant quality of the final product, so a high fat Ghee ^'s 1, adjust to ensure and / or that different tastes, it is possible to previously deposited Alpha serum 8 and / or serum 5 or other milk products 7 in a concentration of 0 To add 5-10% by weight of the oil fraction 12 before or during the boiling 400 by admixing 600.

In this way, a defined SNF content can be set, which influences the color and taste formation. The higher the SNF content, the more color or flavor is formed.

After the boiling process 400, which can take between 30-180 minutes, the sediment produced during boiling is drained from the boiling kettle. Then the clarification 500 of the milk fat takes place with the separation of impurities 13, in particular solids, with the aid of a filtration and / or sieve device and / or by means of a centrifuge, preferably a 2-phase separator. It is also possible to clarify the fraction to the final product, ghee 1, directly without draining the solid.

After clarification, Ghee 1 is then present with a fat content of at least 99.0% by weight fat.

Since clarifiers (2-phase separators) are used nowadays for the ghe process and 3-phase separators are used as a polishing stage for the butter oil process, a 3-phase separator can also be used for clarification in the ghe process to increase the flexibility of the process design. The heavy phase can be fed back into the feed, while the heavy phase is removed from the process in the production of butter oil / AMF.

This makes it possible to use one machine to polish butter oil / AMF as well as clarify ghee. In this way, both products can be produced with one process line without a second

Having to purchase a machine type.

Reference number

1 ghee

2 cream

3 butter

4 oil fraction

5 serum fraction

6 buttermilk

7 milk products

8 Alpha Serum

9 skimmed milk

10 whole milk

11 concentrated cream

12 oil fraction

13 impurities

100 churns

200 melts

300 separating

400 cooking

500 clarify

600 Mixing / feeding

700 return

800 scissors

900 separating

1000 separating

Claims

Patent claims:

1. Process for the production of ghee (1), the process

is characterized by the following steps:

a. Providing cream (2) or milk, in particular whole milk (10) or raw milk;

b. Lining (100) of cream (2) with the formation of butter (3) and buttermilk (6);

c. Melting (200) the butter (3) and heating the melted butter to a temperature of 45 and 90 ° C;

d. Phase reversal (800) by means of shear

e. Oil concentration by centrifugal separation (300) into an oil fraction (4) and a serum fraction (5);

f. Cooking (400) the oil (4); and

G. Supplying (600) at least one milk product;

H. Clarifying (500) the cooked oil (4) to provide ghee (1) with a fat content of at least 99.0% by weight.

2. Process for the production of ghee (1), the process

is characterized by the following steps:

a. Providing cream (2) or milk, in particular whole milk (10) or raw milk;

b. Cream concentration (900) on a cream (2) with a fat content of 65-85% by weight;

c. Phase reversal (800) by means of shear;

d. Oil concentration by centrifugal separation (300) into an oil fraction (4) and a serum fraction (5);

e. Cooking (400) the oil (4);

f. Feeding (600) at least one milk product; and

G. Clarifying (500) the cooked oil (4) to provide ghee (1) with a fat content of at least 99.0% by weight.

3. The method according to claim 1 or 2, characterized in that in step a) a provision of cream (2) by a milk separation (1000) of milk, in particular whole milk (10), with 2-10% by weight of fat on cream (2) with 25 - 45% by weight fat at a temperature of 4 - 65 ° C.

4. The method according to any one of the preceding claims 1 or 3, characterized in that in step b) the buttering (100) at a

Temperature of 8-20 ° C, preferably by means of a butter making machine.

5. The method according to any one of the preceding claims 1, 3 or 4, characterized in that in step c) the melting (200) of the butter (3) in a plate heat exchanger, a tube heater and / or a

Scraped surface heat exchanger takes place.

6. The method according to any one of the preceding claims 1, 3, 4 or 5,

characterized in that the butter melted in step c) is fed to the shear in step d) via a container with a stirrer as an intermediate buffer.

7. The method according to any one of the preceding claims, characterized

characterized in that the cooking (400) in step e) takes place at a temperature between 100-130 ° C, preferably in a tube or a cooking kettle.

8. The method according to any one of the preceding claims, characterized

characterized in that immediately before, during or immediately after the cooking in step e) or f) the supply (600) as a dosage of

Serum fraction (5), buttermilk (6), skimmed milk (9), alpha serum (8) and / or another milk product (7), in particular yogurt and / or acidified milk, to adjust the SNF content in the oil (4) he follows.

9. The method according to any one of the preceding claims, characterized

characterized in that after boiling in step e) or f), sediment is drained, preferably from the boiling kettle.

10. The method according to claim 2, 7, 8, 9 or 10, characterized in that the cream concentration (900) in step b) takes place at a temperature of 45-95 ° C.

11. The method according to claim 2, 7, 8, 9, 10 or 11, characterized in that the cream concentration (900) in step b) starting from milk with a fat content of 2-10% by weight on cream with a fat content of 65-85% by weight.

12. The method according to claim 2, 7, 8, 9, 10, 1 1 or 12, characterized

characterized in that the shearing according to step c) or d) is carried out by a flomogenizer and / or a shear pump.

13. The method according to any one of the preceding claims, characterized

characterized that a centrifugal separation to concentrate melted butter and / or phase-changed cream from 65 - to max. 99.0 wt.% Fat is used.

14. The method according to any one of the preceding claims, characterized

characterized in that the feeding (600) of a milk product, in particular of previously separated skimmed milk (9), alpha serum (8), serum fraction (5) and / or buttermilk (6) and / or of one or more other milk products (7) in the concentrated milk fat immediately before or during cooking (400) in an amount of 0.5-10% by weight to set a defined SNF content.

15. The method according to claim 15, characterized in that the dosage in step g) or f) by a supply of separated in the process

Serum fraction (5), buttermilk (6), skimmed milk (9) and / or alpha serum (8) takes place.

16. The method according to any one of the preceding claims, characterized

characterized in that the clarification (500) in step g) or h) takes place by means of a centrifuge.

17. The method according to any one of the preceding claims, characterized

characterized in that steps a-g or a-h take place in succession, the steps being carried out in a system with several

Machine elements takes place, the machine elements to one

Production line are interconnected so that the

Process steps a-g or a-h are carried out in the production line.