FI77358B - FOERFARANDE FOER FRAMSTAELLNING AV FETTPRODUKT AV TYPEN VATTEN-I-FETT. - Google Patents

Description

77358

The present invention relates to a process for the preparation of a water-in-fat or w / o-fat-5 product, for example a process for the preparation of butter and margarine, in which a cream having a fat content of more than 30% is used as an essential ingredient and in which the initial crystallization takes place rapidly. with a cooling and stirring tube heat exchanger, followed by post-crystallization and product packaging. The invention is also intended to be applied to the manufacture of products with a lower fat content of 80%. Such a group is specifically products containing 60% fat.

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

The brewing technique generally does not allow the manufactured product to be recycled, e.g. during a packaging machine failure, but all manufactured butter must either be temporarily stored or packaged immediately. The entire manufacturing process usually takes 25 several hours.

Swedish patent publication SE 428 258 discloses a production method based on a buttering 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. These are mixed with a w / o emulsion, which is crystallized by cooling it from a completely molten state with a tubular heat exchanger equipped with scrapers. 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.

2 77358 The present invention relates to manufacturable products in which a substantial proportion of the fat, more than 20%, is derived from a cream having a fat content of more than 30%, and thus from the reverse phase of the final product. The equipment technique of the production method according to the invention 5 is similar to that of the traditional margarine production. In this regard, U.S. Patent Nos. 4,447,463 to Anternore, 4,443,487,

Darling and 4,366,180, Altrock, and the methods of preparation disclosed in GB 1564,400 and 2080,325 relate to the field 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 by tube condenser as in conventional margarine production.

US 4,366,180 and GB 1,564,400 relate to the preparation of a low fat double emulsion sheet in part 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 manufacturing method 20 of the U.S. publication requires a low fat content, typically less than 10%, of the o / w emulsion used. 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. It is very essential in these disclosed processes that they require a pure fat phase as the finishing agent. The use of an o / w emulsion instead of a pure aqueous phase is probably due in these cases 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 naturally crystallize into the desired type of spread but retains its o / w emulsion structure. This is apparently due to the fact that the fat globules are inside the protein membrane, which is not broken at the beginning of the process.

, 77358 DE 2241,236 discloses mainly the reversal of a 100% cream stream emulsion structure. Small (5%) vegetable or animal fat additions according to claim 2 and example 4 are irrelevant to the method. The method is probably based on breaking the protein film 5 by pressure and heat treatment. This is indicated by the absolute deaeration required by the method and the unusually high temperatures (95..120 ° C) before cooling.

U.S. Pat. No. 4,443,487 discloses a solution to the above problem by means of certain additives, emulsifiers. 10 These convert the o / w emulsion structure into a w / o emulsion structure during the crystallization step. However, emulsifiers are undesirable additives and the process requires the use of high cured fats.

The object of the present invention is to provide a process for the preparation of a w / o emulsion spread using cream as a preparation agent, which is more efficient, simpler, more hygienic and also avoids additives than the 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, cream and pure fat phase or w / o emulsion having a fat content of more than 55%, most preferably at least 80% and having a w / o emulsion mass flow of more than 10% in the mixture. 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 tube condenser equipped with scrapers to give an initial crystallized w / o emulsion. One surprising feature of the invention is precisely the reversal of the emulsion structure in the mixing and initial crystallization process. The operation of the method according to the invention is based on the fact that the pure fat phase breaks down the protein film of the fat residues of the o / w emulsion already at the beginning of the process, whereby its emulsion structure is completely reversed and the end product is a w / o emulsion and not the above-mentioned double emulsion. 35 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 4 77358 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 using the same efficiency as a plowing technique. The recycling according to the invention differs substantially from the process example 10 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 recycle 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 Mei-jer technical 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-25 diagram of w / o emulsion sheet preparation in steps 1-9.

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

Figure 3 shows the device arrangement 30 of a manufacturing process with a return

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.

Step 3

The cream and fat phase are mixed together to give a mixture of 5 77358. The centrifugal pump used as a pulp transfer pump mixes the pulp efficiently.

Step 4

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

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

Step 6

The temperature of the mass stream is quickly lowered from a value corresponding to the fully molten 15 states, typically from about 40 ° C to 10-20 ° C depending on the recipe. During cooling, the mass is mixed efficiently.

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

Step 8

Adjusting the viscosity of the product to the desired level requires controlled cooling Step 9 25 The product is packed in boxes, for example

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

XVöttgöt_1_2_3_4_§_6 7 30 -fats% 60 60 60 80 80 80 80 Ingredients: cream 65 65 72 28 40 80 80% 38 38 50 38 50 75 80 salt and water 4 2 35 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 Ä 77358

O

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, non-homogenized and pasteurized.

5 Process equipment, Figures 2 and 3

Both ingredient mass flows, the o / w emulsion and the fat phase are proportioned by dosing pumps 1 and 2, from which the mass flows are led to the same pipe 3. A centrifugal pump is used as the mass transfer pump 4. This transfers the pulp through the temperature device 10 to the high pressure pump 6. The constant 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 through the entire series of coolers 8 all the way to the packaging machine 11. The radiator set 8 consists of mixing parts and 15 tube heat exchangers. First there is a premixing section 7 and immediately thereafter cooling tubes 13 surrounded by an ammonia-filled jacket section 12. The tubes 13 are provided with scrapers which continuously peel the crystallized mass from the inner surfaces of the tube 13. Immediately after the latter cooling pipe 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 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.

The process equipment with recirculation can be used to prepare fat products using only the o / w-30 emulsion, which must then have a high fat content, 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 mass stream into the pipe 14. In this line there is already a recirculated mass 35 to be remelted by the heat exchanger 15. Through this the mass is fed to the dosing pump 2. Due to process start and recirculation equalization.

Claims (6)

7 77358 A process for the preparation of a water-in-fat or w / o fat product, for example butter and margarine, in which a cream with a fat content of more than 30% is used as an essential ingredient and in which the initial crystallization takes place in a rapidly cooling and stirring heat exchanger followed by post-crystallization and packaging, characterized in that more than 10% of the w / o emulsion with a fat content of 55-100% is mixed into the cream and which mixed stream is passed to said crystallizing condenser. Preparation method according to Claim 1, characterized in that the proportion of cream in the ingredients is more than 50%, said substantially w / o emulsion being used in a substantially smaller proportion. Preparation process according to Claim 1 or 2, characterized in that a mixture of vegetable oils or melted margarine is used as the w / o emulsion. Preparation method according to Claim 2, characterized in that butter wool is used as the w / o emulsion. Manufacturing method according to Claim 3 or 4, characterized in that the cream has a fat content of at least 75% and the w / o emulsion used is a recyclable and remeltable end product. Manufacturing process 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.