FI58712B - FOERFARINGSSAETT FOER FRAMSTAELLNING AV LAOGKALORIMARGARIN PAO OSYRAD MJOELK - Google Patents

Description

ΓΠΖ ^ ΤΙ ΓβΙ m, ANNOUNCEMENT c ft 71 9 jsgri W (11) UTLÄGGNINGSSKIUFT 3 ° * '* C (45) Patent myonne-tty 10 04 1931 l / K & pTj Patent meddelnt V ""' v ^ (5t) iCY.ik .3 / int.ci.3 A 23 D 3/00 FINLAND — FINLAND (21) Pitenttlhekemu * - PctcntVMöknlnj 752402 (22) Htkamitpllvl - Aiwttknlngtdif 26.08.75 '* (23) AlkupWvi —Giltlih «t * d« f 26.08. 75 (41) Tullut (ulklMkil - Bllvlt offwitllg 01.03. 76

Patent and Rakifter Board · .... .. ..,. .

_. . (44) Date of issue] · Date of issue. -

Patent and regulatory proceedings AraMun utiagd och utUkrHttn pubiicand 31.12.80 (32) (33) (31) Pyydetty utuofkuut — Buglrd priority 29.08.74

Sweden-Sweden (SE) 7410940-6 (71) Mjölkcentralen, Ekonomisk Förening, Dalagatan 3, Stockholm,

Sweden-Sverige (SE) (72) Olof Bo Sven Strinning, Saltsjöbaden, Sweden-Sverige (SE) (7U) Berggren Oy Äb (54) Method for producing low-calorie margarine from unfermented milk - Förfaringssätt för framställning av l & gkalorimargarin p & oskk p & os

The present invention relates to a process for the preparation of low calorie and high protein fats, such as margarine, in which an aqueous phase containing proteins and emulsifiers made from unleavened or mildly fermented milk products is emulsified into a fat phase containing fat. relative to about 60% of the aqueous phase and the oo $ fat phase.

In the past, it is known to prepare margarine with a low calorie content and a high protein content, such as a water-in-oil emulsion, often by various methods. Thus, in known methods, the preparation of the aqueous phase involves the precipitation of proteins from the milk product, and for this purpose only acidic or acidified products have been used, the pH of which is chosen to be somewhere between 2.0 and 4.7 and under no circumstances to exceed about 5.0.

This method of preparing an aqueous phase on the basis of acidic or fermented milk products has many drawbacks. Acid precipitation of proteins gives a relatively good precipitation of casein, but in contrast a very limited precipitation of the valuable whey protein is obtained. Normally, it is calculated that no more than one third of the whey protein can be recovered, whereas the remaining two thirds of the whey protein must be allowed to leave as a by-product.

Due to the low pH of the dairy product, which has been considered necessary for the precipitation of casein, a relatively acidic final product is obtained, which increases the oxidation rate of the prepared fat emulsion, which in practice means a limited storage and shelf life of the product.

It is known that casein has a lower nutritional value than a mixture of casein and whey protein, which makes up the total protein of milk, and it is therefore a fundamental drawback that the production process using acidic or skimmed milk products does not utilize more valuable whey protein than before. was not possible. In addition, known methods produce a by-product in the form of acid whey which has such a low feed value that it is difficult to obtain economically, has a high degree of acidity which causes significant environmental problems when removed and has such a relatively high water content and hygroscopic properties. that it is difficult to dry and powder.

The present invention has therefore been based on the problem of providing a process for the preparation of low-calorie margarine by means of a water-in-oil emulsion with a high protein content, in which a substantially higher proportion of whey protein is recovered than hitherto possible in the preparation of the aqueous phase. unacidified or only slightly acidified products are used and in which the by-products or retained part are not acidic or are so mildly acidic that the sale or disposal of the product does not cause any problems.

The invention is based on the finding that proteins can advantageously be recovered in the aqueous phase from non-acidified or only slightly fermented milk products, which preferably have a pH value higher than pH 5.8 or at least higher than pH 5.1. Examples of such dairy products are unfermented or fresh milk, skimmed milk, sweet buttermilk, sweet whey or any combination of such products, preferably having a pH of more than 5.8 or at least more than 5.1. In order to concentrate both the casein and the large whey protein portion, the milk or milk mixture is subjected to a separation and concentration process in the form of a membrane process in which gel filtration can be used as a sub-step. Examples of such membrane processes are ultrafiltration and dialysis. Such a process makes it possible to recover virtually whole milk or milk mixture casein and, in addition, almost 100% of the total whey protein.

The invention thus relates to a process for preparing a low-calorie and high-protein fat emulsion of the water-in-oil type, wherein the proteinaceous aqueous phase and the fat phase consisting of oils and / or fats are prepared separately, after which the aqueous phase is emulsified into a fat phase to form a permanent water-in-oil emulsion characterized in that the aqueous phase is prepared from skimmed milk, whole milk or skimmed milk with a small addition of whey with a pH of more than 5.1 or preferably more than 5.8 by subjecting said milk product to membrane filtration to obtain a protein concentrate with a protein content of 9 '24%, the protein concentrate thus prepared is heated to a temperature of 80-105 ° C or preferably 90-95 ° C, that the protein concentrate is kept at this temperature for M5 minutes -1 second to obtain an aqueous phase suitable for preparing a water-in-oil emulsion, that the temperature is then lowered 38-55 ° C m.p. preferably to 45-50 ° C, that the aqueous phase is emulsified in a fat phase prepared in a manner known per se in a ratio of 35-65% of the fat phase or, preferably, of 39 ~ 1% of the fat phase and the rest of the aqueous phase.

The process according to the invention will now be described with reference to the accompanying drawing, which shows a flow chart of the production process according to the invention.

In the conventional manner, the aqueous phase and the fat phase are prepared independently, after which the aqueous phase is emulsified in the fat phase to form the desired fat emulsion. In the flow diagram mass, the various stages of the aqueous phase are denoted by I, II and III, while the preparation of the fat phase, which takes place in a manner known per se, is denoted by IV. Emulsion formation and fat emulsion preparation are denoted by V and VI.

"58712

Preparation of the aqueous phase:

Phase I

As mentioned above, the preparation of the aqueous phase is based on a sweet milk product, i.e. a non-fermented or only slightly acidic milk product having a pH of at least 5 * 1 or preferably above 5.8. The milk or milk mixture undergoes a membrane process, e.g. ultra-filtration or dialysis, in which gel filtration can be used as a sub-step. The membrane process filters out the permeable part, consisting mainly of milk sugar, salts and water, to obtain a retained part in the form of a concentrated protein solution, which contains practically all the casein and almost 100% of the whey protein. A small portion of milk sugar and salts is also left in the normally retained portion, and if it is desired to remove this portion of less desired products, this can be done by washing them off by diafiltration. During the process, water is then added, which is filtered off together with the milk sugar and salts. The protein concentrate obtained has a protein content of 9-24%. Preferably, the process is used so that the protein content becomes 14-20%.

»',' 5 58712 The permeable part, which exits as a by-product in the film process, has a higher value in use than the corresponding product of the previous methods, despite the very low protein content, the permeable part has a higher pH, can be e.g. dried into a powder and used as feed, and is not therefore cause problems in the form of environmental damage.

Phase II

At this point, the temperature of the protein concentrate is raised to 80-105 ° C or preferably 90-95 ° C, and the product can be kept at this temperature for a suitable time, if necessary. At 90-95 ° C, a holding time of between 1 minute and 10 seconds may be appropriate. At lower temperatures a correspondingly longer holding time is obtained and at higher temperatures a correspondingly shorter holding time is obtained. With this rise in temperature, the protein is denatured in such a way that its water-binding capacity increases and also its emulsification capacity.

Salts such as sodium chloride, phosphates or citrates may also be added at this stage. Sodium chloride is not necessary but is added due to the taste of the future product. Phosphates and citrates are used as calcium-binding ions and are added in such a buffer amount that the pH of the protein concentrate, which may have changed somewhat in the previous process relative to the value of the starting product, returns to approximately the same value as in the starting material. Citrates and phosphates also affect the consistency of the protein concentrate and can therefore be added in an effort to further control the consistency of the aqueous phase. The pH of the starting product is normally assumed to be between pH 6.3 and 6.8, and if this value has decreased during the previous process, the value is adjusted to between pH 6.0 and 7.0.

Phase III

At this stage, the temperature of the protein concentrate decreases to 38-55 ° C or preferably 45-50 ° C, which is a suitable temperature for adding the aqueous phase to the fat phase. In certain cases, it may prove practical or suitable to add salts at this stage and the addition then takes place in the same way at this stage as in the taste of the final product sought in step II, to control the consistency of the aqueous phase and to adjust the pH. This ability to increase the firmness of the weather- 5871 2 6 TV salts in the stage. II or III, or both, results in a very high potential to control the properties of the final product. This makes it possible to quickly adapt the product to changing market requirements while being independent of seasonal changes in raw materials.

It has been found that by slightly modifying the step described above for cooling, certain technical advantages can be achieved. By cooling the protein concentrate in two successive stages with a holding time between them, the viscosity of the aqueous phase can be increased, the water-binding capacity of the protein can be increased and a more flexible product with better emulsion stability can be obtained. Preferably, in this modified cooling, the protein concentrate is cooled in this first step to 70-75 ° C and maintained at this temperature for 30 minutes to 2 hours, after which the protein concentrate in the second step is cooled to a suitable emulsion formation temperature of 55-38 ° C or preferably 50-45 ° C. C.

Phase IV

Irrespective of the preparation of the aqueous phase according to steps I to III, the fat phase is prepared in a conventional manner from butterfat, vegetable oils, emulsifiers and any additives. Conventional margarine fat blends can also be used as the fat blend. As with the aqueous phase, the fat mixture is given a temperature of 38-55 ° C or preferably 45-50 ° C.

Step V

The emulsion is prepared by gradually adding the fat phase to the aqueous phase with mechanical stirring. Mechanical agitation can occur in batches or with continuous vigorous agitation, thereby forming an emulsion. Precise adjustment of the fat content, partly of the type of emulsion, which must therefore be of the water-in-oil type, takes place. The fat content is regulated by adding an aqueous phase or possibly a fat phase, so that the fat content becomes 35-65% or preferably 39-41%. At this stage, possible flavorings can also be added. Alternatively, flavoring agents may also be added in Step III.

Phase VI

After emulsion formation, the product is finished in the usual manner by pasteurizing the product at 72 ° C for 15 seconds or a suitable suitable time / temperature combination and then cooling the product 7,58712 to below 12 ° C. The pasteurized and cooled product is likewise hermetically packaged in the usual way.

In an alternative method, which also falls within the scope of the invention, the protein concentrate may be temporarily acidified before heat treatment in step II or after cooling in my step to give some good aroma to the desired product. The acidification takes place to a limited extent and the pH must not be less than 5.2 at any point. After acidification, neutralization takes place to a pH of 6.0-7.0 or preferably 6.3-6.8. Restoring the pH in this case requires a relatively small neutralizing wave, because in the case of acidification relatively small amounts of lactic acid are formed in this case.

The invention is thus based on the use of milk or milk mixture as a starting material, the pH of which is preferably greater than 5.8, and on the fact that this milk or milk mixture is subjected to membrane filtration in order to recover as much protein as possible. Such filtration is highly effective if the pH is greater than 6 or less than 3.5. In contrast, potency remains poor in the pH range of 6-3.5.

To illustrate the invention, the following are a number of examples of the preparation of a low calorie and high protein margarine according to the invention:

Example 1 60 kg of protein concentrate with a protein content of 17.8 Ϊ was prepared from 335 kg of skim milk by ultrafiltration. In this case, an additional 275 kg of sweet protein-free permeable product was obtained as a good quality by-product. To the protein concentrate was added 1.2 kg NaCl, 0.1 kg Na 2 citrate - 2HpO. The protein concentration was adjusted to 15%. The protein mixture was heat treated in a plate heat exchanger at 95 ° C for a holding time of 3 minutes. The mixture was then cooled to 50 ° C.

60 kg of the treated protein mixture was mixed with a molten 50 ° C fat blend of 18 kg of soybean oil, 22 kg of concentrated oil and 280 g of a commercial monoglyceride mixture. The finished mixture was pasteurized at 75 ° C for 1 minute and cooled in a conventional two-stage scraper cooler to a packing temperature of 8 ° C. When evaluating the product after 1 and 20 days of cold storage (6 ° C), it was found to have very good spreadability and aggregation.

8 58712

Example 2

The protein mixture was prepared according to Example 1, except that 0.2 kg of disodium hydrogen phosphate was added instead of citrate. The mixture was heat treated in a water bath at 85 ° C for 30 minutes. The mixture was then cooled to 50 ° C. The protein content was adjusted to 13.5% at 50 ° G with water. 60 kg of the heat-treated mixture was mixed with a molten 15 ° C fat mixture of 10 kg of soybean oil, 30 kg of concentrated oil and 300 g of a commercial monoglyceride mixture. To the finished mixture was added 20 g of conventional butter flavor. Otherwise, the procedure was as in Example 1. The finished product had a good spreadability up to 0 ° C and a pleasant odor resembling butter.

Example 3 60 kg of protein concentrate with a protein content of 15.3 Sf was prepared analogously to Example 1 by ultrafiltration. An acid stimulus culture was added and the product was kept at 20 ° C. After the pH had dropped to 5, the mixture was neutralized with NaOH solution to pH 6.75. A further 1.8 kg of NaCl was added. The protein mixture was then heat treated according to Example 1 and cooled to 48 ° C.

0.25 kg of disodium hydrogen phosphate was then added. Otherwise, the procedure was as in Example 2.

The finished product proved to have properties in panel tests that were fully comparable to similar existing products.

Example ^ 100 kg of emulsion was prepared according to Example 3, but with the difference that a conventional margarine fat mixture was used as the fat blend. The emulsion was pasteurized in a plate heat exchanger at 72 ° C with a holding time of 3 minutes, after which the product was cooled to 16 ° C with a scraper heat exchanger and packaged. The finished product had a clean taste and aroma as well as a pleasant appearance.

Example 5

The protein mixture was prepared and heat treated according to Example 1. The mixture was then cooled to 60 ° C in two successive steps, the first step, and the mixture was maintained at this temperature for 37 minutes. In the second step, the mixture was cooled to 48 ° C. The other procedure was as in Example 1.

The finished product proved to have very good applicability over a large temperature range and had good flexibility and pure taste and aroma.

Claims (4)

A process for preparing a low-calorie, high-calorie, high-calorie water-in-fat fat emulsion, each producing a proteinaceous aqueous phase and one of the oils and / or fats compounded fat phase, after which the aqueous phase is emulsified the fat phase to form a stable water-in-oil emulsion, characterized in that the aqueous phase is prepared from skim milk, whole milk or skim milk with a minor addition of whey having a pH value higher than 5> 1 or preferably higher than 5 , By subjecting said milk product to membrane filtration to obtain a protein concentrate having a protein content of 9-24%, that the protein preparation thus prepared is heated to a temperature of 80-105 ° C or preferably 90-95 ° C. pouring the protein concentrate at this temperature for a period of 45 minutes - 1 second, obtaining an aqueous phase suitable for preparing a water-in-oil emulsion, then lowering the temperature to 38-55 ° C or preferably 45-50 ° C, causing the aqueous phase to emulsify in a pH and per se known fat form in a ratio of 35-65% fat phase or preferably 39-41% fat phase and the remainder aqueous phase . Process according to claim 1, characterized in that the protein concentrate produced by membrane filtration is washed by diafiltration before the temperature rise to 80-105 ° C. Method according to claim 1 or 2, characterized in that the pH value of the pH of the protein concentrate before the temperature rise to 80-105 ° C or after the cooling to 38 ~ 55 ° C is lowered slightly, after which the protein concentrate and the protein respectively. the aqueous phase eats are neutralized to pH 6.0-7.0 or preferably 6.3-6.8. Process according to any of claims 1-3, characterized in that Ca-binding substances such as phosphates, citrates and / or sodium chloride are added before or during the temperature treatment of the protein concentrate at 80-105 ° C and / or during the cooling of the aqueous phase to 38 ° C. 55 ° C.