FI75977B - FOERFARANDE FOER TILLVERKNING AV BREDBART MATFETT AV TYPEN VATTEN-I-FETT. - Google Patents

Description

75977

The present invention relates to a process for the preparation of a water-in-fat or w / o emulsion spread, for example a process for the preparation of butter and margarine, in which at least 28% cream or an equivalent fat-in-water or o / w emulsion is used , with a fat content of more than 30%, in which the initial crystallization takes place by means of a rapidly cooling and stirring tube heat exchanger. The invention is also intended for the production of products with a lower fat content of 80%. Such a group is specifically products containing 60% fat.

Traditionally, there have been two main areas in the manufacture of fat products; dairy butter production and margarine 15 production technology. In the dairy technique, one mass stream is initially treated, which is an o / w emulsion, usually cream and the mass stream is obtained by capturing two end product streams. The main product is 80% fat butter and the second stream is buttermilk as the aqueous phase.

20 The curing technique generally does not allow the finished product to be recycled, eg during packaging, but all manufactured butter must either be stored temporarily or packaged immediately. The entire manufacturing process usually takes several hours. DE publication 2241,236 mainly discloses the reversal of a 100% cream stream emulsion structure. Small (5%) additions of vegetable or animal fats according to claim 2 and example 4 are irrelevant to the method. The method is probably based on breaking the protein membrane by pressure and heat treatment. This is indicated by the absolute deaeration required by the process and the unusually high temperatures (95..120 ° C) before cooling.

Swedish patent publication SE 428 258 discloses a production method based on the squeezing technique, in which products similar to those produced by the production method according to the present invention are produced from the same raw materials.

A completely different technique is used in the production of margarine. According to the traditional technique, two mass streams are initially mixed; at least 80% fat phase and the rest aqueous phase. Of these, a w / o emulsion is mixed, which is crystallized by cooling it from a completely molten state with a tubular heat exchanger equipped with a cabinet. The application of this technique also to products with a fat content lower than 80% is known, for example, from the Finnish patent publication FI 58712.

The present invention relates to products to be prepared in which a substantial proportion of the fat, more than 5%, is derived from an o / w emulsion, typically a cream having a fat content of more than 30%, and thus from the reverse phase of the final product. The technique of the device-10 of the production method according to the invention is similar to that of the traditional margarine production. In this regard, the methods of preparation disclosed in U.S. Patent Nos. 4,447,463, Anternore, 4,443,487, Darling and 4,366,180 to Altrock and GB 1,564,400 and 2,080,325 are within the scope of the invention. U.S. Pat. No. 4,447,443 discloses the preparation of a w / o emulsion spread from cream. Here, the cream is inverted by homogenization before cooling, so that the resulting w / o emulsion can be crystallized with a tube cooler as in conventional margarine production.

U.S. Pat. No. 4,366,180 and GB 1,564,400 relate to the preparation of a low-20 fat double emulsion sheet partly from an o / w emulsion. In these, the emulsion structure is not completely reversed, but the end product is said double emulsion, i.e. an o / w / o emulsion. Em. The preparation method according to the US publication requires a low fat content of the o / w emulsion used, typically less than 10%. As an example, in the typical manufacturing process mentioned, cream was used as part of the o / w emulsion, whereby only 6% of the fat in the final product came from the cream. Very essential in these disclosed processes is that they require a pure fat phase as the ingredient. The use of the o / w emulsion 30 instead of the pure aqueous phase in these cases is probably due to the desire to increase the viscosity of this part to a suitable range.

GB 2 080 035 relates to either an o / w or w / o emulsion suitable for whipping, in the preparation of which an essential part is a lipoprotein of biological origin which produces fat globules.

If the cream is cooled directly in a tube cooler, it does not crystallize into the desired type of spread but retains its o / w emulsion structure. This is apparently due to the fact that the fat 3 75977 spheres are inside the protein membrane, which is not broken at the beginning of the process.

U.S. Pat. No. 4,443,487 discloses a solution to the above problem by means of certain additives, emulsifiers.

5 These convert the o / w emulsion structure to a w / o emulsion structure during the crystallization step. However, emulsifiers are undesirable and additives and the method requires the use of high cured fats.

The object of the present invention is to provide a method for producing a w / o emulsion spread using o / w emulsion, in particular cream, which is more efficient, simpler, more hygienic and also avoids additives than known methods. The features of the manufacturing method according to the invention appear from the appended claims.

According to the invention, two mass streams are initially mixed; o / w emulsion, typically cream and pure fat phase or w / o emulsion having a fat content of more than 55%, most preferably at least 80%. By 100% w / o emulsion is meant herein a pure fat phase. The well-mixed mixture is then cooled from a completely molten state with a tubular condenser equipped with scrapers to give an initial crystallized w / o emulsion. Indeed, one surprising feature of the invention is precisely the inversion of the emulsion structure in the mixture and in the process. The operation of the method according to the invention is probably based on the fact that pure fat base breaks down the protein film of the fat globules of the o / w emulsion already at the beginning of the process, whereby its emulsion structure is completely reversed and the final product is a w / o emulsion and not the above-mentioned double emulsion. In this microscopic reaction, the w / o emulsion acts like a pure fat phase. As some advantages of the invention, it can be mentioned that the o / w emulsion used as ingredient does not require gentle handling, e.g. in connection with pumping and is not required without removal from the process as e.g. In the method of U.S. Patent No. 4,366,180.

The basic idea of the invention is defined in claim 1. The method according to claim 4 and in particular 5 is well suited for the production of butter. A plant using the latter method is considerably simpler than a plant with the same capacity using 4 75977 plowing techniques. The recycling according to the invention differs substantially from the process example disclosed in the aforementioned U.S. Pat. No. 4,366,180. According to the invention, the o / w emulsion alone is sufficient as an ingredient, in contrast to the method disclosed in the above-mentioned US publication, which also requires the use of a pure fat phase in a recyclable process. It should be noted in particular that the butter-making process according to the invention may then take only a few minutes, from the processing of the separated cream to the packaging step, when the known dairy processes take at least several hours.

Continuous mixing as defined in claim 6 is necessary to improve the quality of the product and to stabilize the crystallization process.

In the following, the invention is illustrated by a detailed description of product examples and some manufacturing processes applying the invention.

Figure 1 shows a flow chart of w / o emulsion sheet fabrication in steps 1-9.

Figure 2 shows the most common equipment arrangement of the manufacturing process

Figure 3 shows the equipment arrangement of a manufacturing process with a recirculation 25 Steps 1 and 2, Figure 1

The preparation of the fat product starts from the ratio of the o / w emulsion to the fat phase. The o / w emulsion is typically formed by cream and water-soluble additives. If necessary, fat-soluble additives are added to the fat phase.

30

Step 3

The cream and fat phase are mixed together to give a mixture. The centrifugal pump used as a mass transfer pump mixes the mass efficiently.

35

Step 4

Control of the crystallization process requires initial temperature stabilization. This is achieved by precisely controlled heating and cooling steps 1 la. In the heating step, the temperature of the mixture 5 75977 is raised to 65 ° C to ensure that all the fat crystals melt. ^ The cooling step typically stabilizes the outlet temperature at 40 ° C.

5 Step 5 Immediately before crystallization, the mass is stirred vigorously.

Step 6 The mass flow temperature is quickly calculated from a value corresponding to the fully melted state, typically about 40 ° C to 10 ° C to 20 ° C, depending on the recipe. During cooling, the mass is mixed efficiently.

15 Step 7 Immediately after the initial crystallization, the effective stirring is continued, whereby the crystallization continues in a controlled manner.

Step 8 20 Adjusting the viscosity of the product to the desired level requires controlled cooling

Step 9

The product is packed, for example, in boxes 25

The following table shows a few products typical of the preparation method according to the invention and their recipes.

30 Products_1_2_3_4_5_6_7 -fatty oils% 60 60 60 80 80 80 80 Ingredients: cream 65 65 72 28 40 80 80 -fats% 38 38 50 38 50 75 80 35 salt and water 4 2 concentrated oils (100%) 11 46 36 20 vegetable oil mixture 35 24 24 24 24 melted butter (80%) _ 20 total% 100 100 100 100 100 100 100 6 75977

Products 1-3 are so-called. light spreads, product 4 is a butter-vegetable oil mixture and products 6 and 7 are butter. Products 1-5 have been tested. The cream used was unleavened, homogenized and pasteurized.

Process equipment, Figures 2 and 3

Both the ingredient mass flows, the o / w emulsion and the fat phase are proportioned by dosing pumps 1 and 2, from which the mass flows 10 are fed to the same pipe 3. A centrifugal pump is used as the mass transfer pump 4. This transfers the pulp to the high pressure pump 6 via a constant temperature device 5. The standard device 5 consists of a two-compartment plate heat exchanger. The high-pressure pump 6 is a piston pump which presses the crystallizing mass flow 15 through the entire series of coolers 8 all the way to the packaging machine 11. The radiator set 8 consists of mixing parts and tubular heat exchangers. The first is the mixing section 7 and immediately afterwards the cooling tubes 13 surrounded by an ammonia-filled jacket section 12. The tubes 13 are provided with cabinets 20 which continuously peel the crystallized mass from the inner surfaces of the tube 13. Immediately after the latter condenser tube 13 there is a post-mixing section 9. The post-cooling section 10 adjusts the viscosity of the pulp to suit e.g. taking into account compressibility. The pulp is then finally fed to a packaging machine 25 11.

The most important control of the crystallization process is the temperature control of the mass stream leaving the crystallization condenser. This is done by controlling the cooling capacity of the cooling pipes 13 by controlling the ammonia pressure.

30 The process equipment with recirculation can be used to prepare fat products using only an o / w emulsion, the fat content of which must then be high, Fig. 3. The main equipment is then as in Fig. 2, but a recirculation line has been added. After the aftercooler 10, the recirculating side stream is separated from the main-35 mass flow into the pipe 14. In this line there is already a remeltable heat exchanger 15 of the crystallized mass. Through this, the mass reaches the dosing pump 2. Due to process start and recirculation equalization.

7 75977

A process for the preparation of a whey or w / o emulsion spread, for example a process for the preparation of butter and margarine, in which at least 28% cream or an equivalent fat-in-water or o / w emulsion with a fat content of more than 30% is used, and wherein the initial crystallization takes place by means of a rapidly cooling and stirring tube heat exchanger, followed by post-crystallization and packaging of the product, characterized in that said o / w emulsion is mixed together with an emulsion having a fat content of 55 to 100% w / o · ..70% by weight, and which mixed stream of material is passed to said crystallizing condenser.

Preparation method according to Claim 1, characterized in that the o / w emulsion, for example cream, contains more than 50% of the ingredients, said substantially w / o emulsion being used in a substantially smaller proportion.

Preparation method according to Claim 1 or 2, characterized in that a mixture of vegetable oils or melted margarine is used as the w / o emulsion.

Manufacturing process according to Claim 1 or 2, characterized in that melted butter is used as the w / o emulsion.

Preparation method according to Claim 3 or 4, characterized in that the 30 o / w emulsion used as ingredient, typically the cream, has a fat content of at least 75% and the w / o emulsion used is a recyclable and remeltable end product.

Preparation method according to one of the preceding claims 1 to 5, characterized in that the initial crystallization is accompanied by continuous efficient mixing such that immediately before the tube cooler, in the tube cooler itself and immediately thereafter, the mass stream is stirred until at least 30% of the crystallizing fat has crystallized.

Claims (6)

A process for the manufacture of water-in-fat spreadable fat, i.e. w / o emulsion, e.g. of butter and margarine, using as ingredients at least 28% cream or equivalent fat-in-water emulsion, ie. o / w, having a fat content above 30%, at which the initial phase of crystallization takes place in a rapid cooling and mixing tube heat exchanger, whereafter the product is post-crystallized as and packaged, characterized in that said o / w emulsion is mixed with a w / o emulsion having a fat content of 55 ... 100%, the proportion of which in the mixture constitutes 20 ... 70% by weight and which mixed mass flow is conducted into said crystallizing cooler. 15 2. A method according to claim 1, characterized in that the o / w emulsion, e.g. cream, constitutes over 50% of the ingredients, a substantially smaller portion being said w / o emulsion. 20 Process according to claim 1 or 2, characterized in that as w / o emulsion a vegetable oil mixture or melted margarine is used. Method according to claims 1 or 2, characterized in that w / o emulsion is used melted butter. Process according to claims 3 or 4, characterized in that the fat content of the o / w emulsion used as an ingredient, generally the cream, is at least 75% and that the w / o emulsion used is a recycled and remelted final product. . 6. A process according to claims 1 to 5, characterized in that, in conjunction with the initial phase of crystallization, continuous, effective mixing is carried out such that the mass flow immediately before the tube cooler and immediately after it is mixed until istmistone 30% of the crystallizable fat. has crystallized.