GB2066837A

GB2066837A - A butter-like product having a low calorific content and a high protein content

Info

Publication number: GB2066837A
Application number: GB8000374A
Authority: GB
Original assignee: ARLA MJOELKCENTRALEN
Current assignee: ARLA MJOELKCENTRALEN
Priority date: 1980-01-07
Filing date: 1980-01-07
Publication date: 1981-07-15

Abstract

A water-in-fat emulsion prepared from an aqueous phase and a fat phase, the aqueous phase containing a water-soluble protein, all or a major part of which is derived from sour butter milk or skimmed milk; the fat phase comprising at least 94% by weight of butter oil, the remainder of the fat phase comprising fats or oils which are more unsaturated than butter oil; and the aqueous phase amounting to from 20 to 65% by weight of the total weight of the two phases. Common salt, sodium citrate, Na2HPO6, potassium sorbate and ascorbic acid may be added to aqueous phase and beta-carotene to fat phase.

Description

SPECIFICATION A butter-like dairy product having a low calorific content and a high protein content The present invention relates to a dairy product of the water-in-oil type having a low calorific content and a high protein content, and to its preparation.

-Our British Patent Specification No. 1455146 describes a method of manufacturing a water-infat emulsion comprising preparing an aqueous phase containing water-soluble protein all or the major part whereof being derived from a protein concentrate obtained from sour butter milk, preparing a fat phase and emulsifying the aqueous phase in the fat phase, the aqueous phase amounting to from 20 to 65% of the two phases.

All, or the major part of, the water soluble protein in the aqueous phase of the resultant product is obtained from sour butter milk obtained largely by bacterial souring of butter milk and more preferably as a by-product from a process for the manufacture of acid (cultured) butter. The sour butter milk may include some butter milk which has been soured chemically. Preferably, the main fat in the fat phase of the product is butter oil, and 10 to 50%, more preferably 25 to 35%, of the total fat is one or more fats or oils which are more unsaturated than butter oil.

We have now found that by preparing a waterin-fat emulsion of the above type but using a fat phase comprising at least 94% butter oil, it is possible to obtain a product which has improved properties. Thus, in particular, the product obtained has a spreadability, palatability and texture which are very like those of butter.

According to one aspect of the present invention there is provided a water-in-fat emulsion prepared from an aqueous phase and a fat phase, the aqueous phase containing a water-soluble protein, all or a major part of which is derived from sour butter milk or skimmed milk; the fat phase comprising at least 94% by weight of butter oil, the remainder of the fat phase comprising fats or oils which are more unsaturated than butter oil; and the aqueous phase amounting to from 20 to 65% by weight of the total weight of the two phases.

According to a further aspect of the present invention there is provided a method of manufacturing a water-in-fat emulsion comprising preparing an aqueous phase containing watersoluble protein all or the major part whereof being derived from a protein concentrate obtained from sour butter milk or from skimmed milk, preparing a fat phase comprising at least 94% by weight butter oil, the remainder of the fat phase comprising fats or oils which are more unsaturated than butter oil, and emulsifying the aqueous phase in the fat phase, the aqueous phase amounting to from 20 to 65% of the two phases: According to a preferred embodiment of the present invention, the fat phase comprises at least 99% by weight of butter oil.

A preferred water-in-oil emulsion consists of 37% by weight fat phase and 63% by weight aqueous phase.

The method of preparing the water-in-fat emulsion product of the present invention is performed in the same way as the method described in British Patent No. 1455146. The reader is referred to this Patent Specification for more detailed informatiòn concerning the performance of the method.

If the protein in the aqueous phase is derived from skimmed milk, the aqueous phase is preferably prepared as described in our U.K.

Patent Specifications Nos. 1519044, 2011 942A and 2020532A, to which the reader is referred.

The following Examples illustrate the present invention.

EXAMPLE 1 62 kg protein concentrate (containing 14.5% protein) obtained from fermented butter milk and having a reduced level of lactose were mixed with: 1.25 kg common salt 0.29 kg tri sodium citrate dihydrate 0.27 kg di sodium hydrogen orthophosphate do hydrate 0.17 kg potassium sorbate 3 grams ascorbic acid The pH value of the mixture was adjusted to 6.5 by addition of 50% aqueous sodium hydroxide solution. The temperature of the resultant aqueous phase was 450C.

This aqueous phase was mixed into a liquified fat mixture (temperature 500 C) comprising 35 kg of butter oil, 0.25 kg of a commercially available monoglyceride mixture and 50 grams of a 1% beta carotene solution.

The prepared mixture was pasteurised at 720C for 15 seconds and then was cooled to 150C using a swept surface heat exchanger, also working the product in a tube having rotating metal pins.

The product obtained had a taste and an appearance similar to recently churned butter.

EXAMPLE 2 50 kg of protein concentrate (containing 1 5% protein) obtained as in Example 1, were mixed with: 1.2 kg common salt 0.28 kg tri sodium citrate dihydrate 0.26 kg di sodium hydrogen orthophosphate dihydrate 0.25 kg potassium sorbate 3 grams ascorbic acid.

The pH value of the mixture was adjusted to 6.9 by addition of aqueous 50% sodium hydroxide solution. The temperature of the resultant aqueous phase was 380C.

This aqueous phase was mixed into a liquefied fat mixture (temperature 500 C) comprising 44 kg butter oil, 2.5 kg of soya bean oil, 0.25 kg of monoglyceride emulsifier and 30 grams of a 1% /3- carotene solution. Commercially available butter aroma was added and the mixture was then treated as in Example 1, but cooled to 1 OOC.

After final cooling a product was obtained having a butterlike taste and appearance but an improved spreadability at refrigeration temperatures.

EXAMPLE 3 Example 2 was repeated except that the liquefied fat mixture comprised 46.35 kg butter oil 0.25 kg of monoglyceride emulsifier and 30 grams of a 1% p-carotene solution.

The properties of the product were very similar to those of the product of Example 2.

EXAMPLE 4 50 kg of protein concentrate (containing 18% protein) obtained from acidified separated milk and having a low level of lactose were mixed with: 12 kg water 1.25 kg common salt 0.29 kg tri sodium citrate dihydrate 0.27 kg di sodium hydrogen orthophosphate do hydrate 0.12 kg potassium sorbate.

The pH value of the mixture was adjusted to 6.2 by addition of aqueous 50% sodium hydroxide solution. The temperature of the resultant aqueous phase was 420C.

This aqueous was phase mixed into a liquefied fat mixture (temperature 480C) comprising 42 kg of butter oil, 1.5 kg of soya bean oil, 0.27 kg of a commercially available monoglyceride mixture and 50 grams of a 1% p-carotene solution.

Commercially available butter aroma was added and the mixture was then treated as in Example 1.

The product obtained had a taste and an appearance similar to recently churned butter and was easier to spread at refrigerated temperatures.

EXAMPLE 5 Example 4 was repeated except that the liquefied fat mixture comprised 43.4 kg of butter oil, 0.4 kg of the monoglyceride emulsifier and 50 grams of a 1% p-carotene solution.

The properties of the product were similar to those of Example 4.

Claims

1. A water-in-fat emulsion prepared from an aqueous phase and a fat phase, the aqueous phase containing a water-soluble protein, all or a major part of which is derived from sour butter milk or skimmed milk; the fat phase comprising at least 94% by weight of butter oil, the remainder of the fat phase comprising fats or oils which are more unsaturated than butter oil; and the aqueous phase amounting to from 20 to 65% by weight of the total weight of the two phases.

2. A water-in-fat emulsion according to Claim 1, wherein the fat phase comprises at least 99% by weight of butter oil.

3. A water-in-fat emulsion according to Claim 1 or 2; consisting of 37% by weight fat phase and 63% by weight aqueous phase.

4. A water-in-fat emulsion according to Claim 1 substantially as described in any one of the foregoing Examples.

5. A method of manufacturing a water-in-fat emulsion according to any one of the preceding claims, which method comprises preparing an aqueous phase containing water-soluble protein all or the major part whereof being derived from a protein concentrate obtained from sour butter milk or from skimmed milk, preparing a fat phase comprising at least 94% by weight butter oil, the remainder of the fat phase comprising fats or oils which are more unsaturated than butter oil, and emulsifying the aqueous phase in the fat phase, the aqueous phase amounting to from 20 to 65% of the two phases.

6. A method according to Claim 5 substantially as hereinbefore described.

7. A water-in-fat emulsion according to any one of Claims 1 to 4 when prepared by a method as claimed in Claim 5 or 6.