IE64601B1

IE64601B1 - "A spread"

Info

Publication number: IE64601B1
Application number: IE132790A
Authority: IE
Inventors: Kevin Sweeney
Original assignee: Waterford Coop Dairy
Priority date: 1990-04-12
Filing date: 1990-04-12
Publication date: 1995-08-23
Also published as: IE901327A1; GB2243157B; GB2243157A; GB9107406D0

Abstract

A spread having a low level of saturated fat and cholesterol, a high level of polyunsaturated fat and good organoleptic properties is prepared by adding a fat, preferably a vegetable fat-based cream to a milk base such as skim, semi-skimmed or low fat milk and churning the mixture by conventional butter-making techniques. The cream is prepared by adding a blend of vegetable oils such as soya oil and hydrogenated soya oil and an emulsifier such as lecithin to an aqueous phase. The aqueous phase preferably comprises a pasteurised blend of water and a stabiliser such as gelatin.

Description

The invention relates to a spread and to a method for preparing a spread. In particular, the invention relates to a non milk fat spread or a blend of milk fat and non milk fat spread and to a method for the preparation thereof.

The term milk base as used in this specification refers to any suitable milk base including buttermilk, wholemilk, skim milk, semi-skimmed milk, cream or a combination of any or all of these.

According to the invention there is provided a method for 10 preparing a spread comprising : forming a fat-based cream by blending a fat phase and an aqueous phase, the fat being coated by a membrane which is substantially free of casein such that the fat substantially mimics milk fat, adding the cream product to a buttermaker in combination with a milk base, and preparing a spread by churning the cream product in combination with the milk base.

In one embodiment of the invention the membrane is formed by 20 an emulsifier. Preferably the membrane also includes a stabiliser.

Preferably the emulsifier is lecithin.

Preferably the stabiliser is a hydrocolloid such as gelatin.

In a preferred embodiment of the invention the emulsifier is added to the fat.

Preferably the stabiliser with or without the emulsifier or ., part thereof is added to the water phase.

Protein (except a substantial amount of casein) with or without an emulsifier and/or a hydrocolloid may be used to form the membrane. Preferably the protein is whey protein.

In one embodiment of the invention the fat is a vegetable fat, the vegetable fat comprising a blend of vegetable fats which has a similar melting point profile to milk fat over the range 5° to 38°C.

Preferably the blend comprises a solid vegetable fat and a vegetable fat which is liquid at room temperature.

The solid and liquid fats may have the same or different origins.

Preferably the solid vegetable fat comprises hydrogenated soya oil and/or hydrogenated coconut oil.

Preferably the liquid vegetable fat comprises soya oil.

Preferably the water is heated to approximately 80°C for pasteurisation prior to addition of the vegetable fat and the vegetable fat and the aqueous phases are blended to uniformly distribute the fat phase in the aqueous phase. The blend may be homogenised in one or more stages, the or each stage being at a pressure of from 6.9 x 105 to 2.75 x 107 N/m2, and at a temperature in the range of approximately 40°C to 70°C.

Further processing of the spread is by conventional butter making techniques.

The invention also provides a spread whenever made by the process of the invention.

The invention also provides a fat-based cream product for use in spread making which comprises a fat or blend of fats blended with water in the presence of ingredients which form a membrane which is substantially free of casein around the fat so that in spread making the fat substantially mimics milk fat.

In one embodiment of the invention the membrane is formed by an emulsifier. Preferably the membrane also includes a stabiliser.

Preferably the emulsifier is lecithin. Preferably the 15 stabiliser is a hydrocolloid such as gelatin.

In another embodiment of the invention the membrane is formed by a protein excluding a substantial amount of casein with or without an emulsifier and/or stabiliser, the protein preferably comprising whey protein.

In one embodiment of the invention the fat is a vegetable fat or blend of vegetable fats.

In one embodiment of the invention the vegetable fat comprises a blend of vegetable fats which has a similar melting point profile to milk fat over the range 5° to 38°C, preferably the blend comprises a solid vegetable fat and a vegetable fat which is liquid at room temperature.

The solid and liquid fats may be of the same origin such as soya or coconut, or the solid and liquid fats may be of different origins.

Typically the solid vegetable fat comprises hydrogenated soya oil and/or hydrogenated coconut oil and preferably the liquid vegetable fat comprises soya oil.

The invention will be more clearly understood from the following description given by way of example only.

The cream used in preparing the spread was prepared from the following ingredients : 40.00% 59.76% 0.60% 1.00% fat water stabiliser (a hydrocolloid such as gelatin) emulsifier (in these cases lecithin) (percentages of stabilisers and emulsifiers are by weight of total fat).

Example 1 The fat used was a blend of soya oil and hydrogenated soya oil.

The fat is pasteurised by heating to approximately 80°C and the lecithin emulsifier is added.

A pasteurised blend of water with or without a stabiliser such as a hydrocolloid, for example gelatin, is heated to approximately 60°C.

The hot fat phase is then added to the water phase to cool the fat phase to approximately 60°C - 70°C. The fat-in-water emulsion is then blended to uniformly distribute the fat in the aqueous phase.

The blended mixture may then be homogenised by a two stage homogenisation process at a pressure in the range 100 to 4,000 psi and at a temperature of between 40 and 70°C.

To prepare a spread, the cream product is added to buttermilk, wholemilk, skim milk, semi-skimmed milk, cream or a combination of any or all of these, pasteurised and chilled. The blend is tempered and then churned in a buttermaker in a conventional manner.

The spread is then produced using conventional butter making techniques. The spread has approximately 60% to 90% fat.

The spreads prepared by the methods described are low in saturated fat and cholesterol and high in polyunsaturated fat and have good organoleptic properties.

If desired a suitable colouring agent such as Annata or β. Carotene may be added to the cream product.

Any suitable fat such as vegetable fat or blend of vegetable fats may be used. Depending on the fat used a spread of any desired fat content or consistency may be prepared. Generally a vegetable fat or blend of vegetable fats are used. The vegetable fat or blend of vegetable fats are selected such that when coated by a membrane the fat behaves somewhat like conventional milk fat in butter production. The term conventional milk fat in this context refers to milk which is substantially in a natural i.e. non-homogenised form in which form the milk does not have any substantial coating of casein. Ί We have found that by coating the fat with a suitable membrane the fat will substantially mimic the properties of conventional milk fat in butter making, the coated fat being released during churning.

The membrane may be formed by a mixture of an emulsifier such as lecithin and a stabiliser such as hydrocolloid, for example gelatin. The emulsifier may be soluble in fat in which case it is added to the fat phase or may be soluble in water in which case it is added to the aqueous phase.

We have found that lecithin alone may form an adequate membrane, however, with higher concentrations of lecithin there may be a sacrifice in organoleptic properties. This effect may be offset by including a small amount of hydrocolloid such as gelatin.

Alternatively experiments to date have indicated that a suitable membrane may also be formed using a - non-casein protein such as whey protein.

The invention is not limited to the embodiments hereinbefore described which may be varied in detail.

Claims

1. A method for preparing a spread comprising : forming a fat-based cream by blending a fat phase and a water phase, the fat being coated by a 5 membrane which is substantially free of casein such that the fat substantially mimics milk fat, adding the cream product to a buttermaker in combination with a milk base, and preparing a spread by churning the cream product in 10 combination with the milk base.

2. A method as claimed in Claim 1 wherein the membrane is formed by an emulsifier.

3. A method as claimed in Claim 2 wherein the membrane includes a stabiliser. 15

4. A method as claimed in Claim 2 or 3 wherein the emulsifier is lecithin.

5. A method as claimed in Claim 3 or Claim 4 when dependent on Claim 3 the stabiliser is a hydrocolloid.

6. A method as claimed in Claim 5 wherein the hydrocolloid 20 is gelatin. 7. A method as claimed in any of Claims 2 to 5 wherein the emulsifier is added to the fat. 8. A method as claimed in any of Claims 3 to 7 wherein the stabiliser is added to the aqueous phase.

7. 9. A method as claimed in Claim 8 wherein the emulsifier or part thereof is added to the aqueous phase in combination with the stabiliser.

8. 10. A method as claimed in Claim 1 wherein the membrane is formed by a protein (excluding a substantial amount of casein) with or without an emulsifier and/or a stabiliser.

9. 11. A method as claimed in claim 10 wherein the protein is whey protein.

10. 12. A method as claimed in any preceding claim wherein the fat is a vegetable fat.

11. 13. A method as claimed in Claim 12 wherein the vegetable fat comprises a blend of vegetable fats which has a similar melting point profile to milk fat over the range 5° to 38°C.

12. 14. A method as claimed in Claim 13 wherein the blend comprises a solid vegetable fat and a vegetable fat which is liquid at room temperature.

13. 15. A method as claimed in Claim 14 wherein the solid and liquid fats are of the same origins.

14. 16. A method as claimed in Claim 15 wherein the solid and liquid fats are of different origins.

15. 17. A method as claimed in Claim 14 wherein the solid vegetable fat comprises hydrogenated soya oil and/or hydrogenated coconut oil.

16. 18. A method as claimed in Claim 14 or 17 wherein the liquid vegetable fat comprises soya oil.

17. 19. A method as claimed in any preceding claim wherein the water is heated to approximately 80°C for pasteurisation prior to addition of the fat and the fat and the aqueous phases are blended to uniformly distribute the fat phase in the aqueous phase.

18. 20. A method as claimed in Claim 19 wherein the blend is homogenised in one or more stages, the or each stage being at a pressure of from 6.9 x 10 5 to 2.75 x 10 7 N/m 7 , and at a temperature in the range of approximately 40°C to 70°C.

19. 21. A method substantially as hereinbefore described with reference to the example.

20. 22. A spread whenever prepared by a method as claimed in any preceding claim.

21. 23. A fat-based cream product for use in a method for preparing a spread, the cream product comprising a fat or blend of fats blended with water in the presence of ingredients which form a membrane around the fat which is substantially free of casein so that in a method for preparing a spread the fat substantially mimics milk fat.

22. 24. A cream product as claimed in Claim 23 wherein the fat membrane is formed by an emulsifier.

23. 25. A cream product as claimed in Claim 24 wherein the membrane includes a stabiliser.

24. 26. A cream product as claimed in Claim 24 to 25 wherein the emulsifier is lecithin.

25. 27. A cream product as claimed in Claim 25 or 26 when dependent on Claim 25 wherein the stabiliser is a hydrocolloid.

26. 28. A cream product as claimed in Claim 27 wherein the hydrocolloid is gelatin.

27. 29. A cream product as claimed in Claim 23 wherein the membrane is formed by a protein (excluding a substantial amount of casein) with or without an emulsifier and/or stabiliser.

28. 30. A cream product as claimed in Claim 31 wherein the protein comprises whey protein.

29. 31. A cream product as claimed in any of Claims 23 to 30 wherein the fat is a vegetable fat.

30. 32. A cream product as claimed in Claim 31 wherein the fat comprises a blend of vegetable fats.

31. 33. A cream product as claimed in Claim 31 or 32 wherein the vegetable fat comprises a blend of vegetable fats which has a similar melting point profile to milk fat over the range 5° to 38°C.

32. 34. A cream product as claimed in Claim 33 wherein the blend comprises a solid vegetable fat and a vegetable fat which is liquid at room temperature.

33. 35. A cream product as claimed in Claim 34 wherein the solid and liquid fats are of the same origin.

34. 36. A cream product substantially as hereinbefore described with reference to the examples.