JP2849842B2 - How to make butter - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing butter having appropriate hardness and ductility. The butter obtained according to the present invention has optimal hardness and spreadability for kneading dough as a raw material for confectionery and baking, and is used as such a raw material.

2. Description of the Related Art The fatty acid composition of milk fats and oils fluctuates due to the effects of dairy cow breeding and the like. Butters made from this raw material exhibit a soft property, especially in summer, due to the high unsaturated fatty acid content of double bonds. On the other hand, in winter, the butter becomes hard butter because the fatty acid content of the double bond is relatively low and the saturated fatty acid content is high.

The butter to be kneaded into the confectionery / bread dough preferably has a certain degree of hardness and extensibility. The use of hard butter results in poor spreadability, and the use of soft butter does not always result in good spreadability.

Under such circumstances, it has been one technical problem to obtain butter having hardness and extensibility for confectionery and baking. As a method for producing such a butter, a melted butter is cooled to a temperature of about 30 ° C. and kept for about 15 hours or more, and solid fat (I) and liquid fat (I) are kept.
The liquid fat (I) obtained is then kept at a temperature of about 25 ° C. or lower for about 25 hours or more and separated into a solid fat (II) and a liquid fat (II). ) Is mixed with ordinary cream in an amount of about 25% by weight or more to make butter by a conventional method (Japanese Patent Publication No. 49-11431).

Problems of the prior art The method for producing butter disclosed in Japanese Patent Publication No. 49-11431 discloses a method of melting butter and separating the butter into two stages to obtain solid fat (II).
And butter is manufactured by mixing the solid fat (II) and the cream, but has the following problems.

(1) Solid fat (II) obtained by melting butter,
Since it is simply added and mixed with ordinary cream, fine fat globules cannot be formed at the emulsification stage, and solid fats agglomerate. Therefore, the structure of the butter produced from this cream is Sunday (fat crystals). Roughening due to
Becomes

(2) Although the spreadability is a good result, the melting point of solid fat (II) is relatively low, so that the hardness is not much improved as compared with ordinary butter.

Problems to be Solved by the Invention The present invention has been made as a result of conducting research for the purpose of solving the above problems, and has a good structure and a moderate hardness, and has excellent spreadability. It is an object to provide a method for producing butter. The butter obtained is suitable for confectionery and baking butter in view of its properties.

Means for Solving the Problems The present invention melts butterfat, cools it, separates it into solid fat and liquid fat, mixes and dissolves the obtained solid fat and buttermilk, pre-emulsifies and creams it. The present invention also relates to a method for producing butter, comprising mixing the pre-emulsified cream and the fresh cream separated from raw milk, emulsifying by shearing and ultrasonic waves, and using the raw material as a raw material to produce butter.

 In the present invention, butter fat is first melted.

Then, the butter fat thus melted is separated into solid fat and liquid fat. This fractionation is performed by cooling the molten butter fat maintained at a temperature of about 60 ° C. gradually to a temperature of about 28 ° C. over about 48 hours to precipitate a high melting point fat, and separating it. Is desirable. Cooling stepwise means cooling the molten butter in several portions to a constant temperature between about 60 ° C. and about 28 ° C.

In that case, if the cooling is performed to about 28 ° C., a solid fat having an appropriate hardness can be collected. It is advisable to slowly stir the molten butterfat during cooling.

When cooled in this way, high melting point fats precipitate, and are separated into solid fats and liquid fats through a vacuum filter (for example, a Young filter).

If the melted butter is held at a very high temperature for a long time at the above temperature, a reduction in flavor is inevitable due to oxidation.On the other hand, when held at a too low temperature, a very hard fat with a low melting point is recovered even if the recovered amount of solid fat increases. Therefore, it is impossible to obtain butter which is the final object of the present invention. Therefore, the above range is the most preferable temperature range.

Next, the obtained solid fat and buttermilk are mixed and dissolved, and preliminarily emulsified to form a cream. The mixing ratio of the solid fat to the buttermilk is preferably 30 to 50% by weight of the solid fat and 50 to 70% by weight of the buttermilk. By setting such a mixing ratio, a good creamy substance can be obtained,
The subsequent emulsification and dispersion of the fresh cream can be favorably performed. Preliminary emulsification is usually performed by stirring and mixing, or using a homogenizer or the like.

Then, the cream-like product thus obtained and the fresh cream separated from the raw milk are emulsified by shearing and ultrasonic waves. The mixing ratio between the cream and the fresh cream is desirably 5 to 20% by weight of the cream and 80 to 95% by weight of the fresh cream. This cream is separated from raw milk and heated to 50 ° C. or higher, and the cream and the cream are subjected to shearing and ultrasonic treatment with a high-speed shearing emulsifier to reduce the particle size of fat globules to 3 to 10 μm. And emulsification is preferred.

Here, the reason that the creamy substance 5-20% by weight and the fresh cream separated from the raw milk 80-95% by weight is in this range is that confectionery and confectionery having good texture and hardness and excellent spreadability. This is to obtain bread butter. Also, to mix the cream by heating the fresh cream separated from the raw milk to 50 ° C or higher, when the cream is mixed at 50 ° C or lower,
This is because there is a possibility that the solid fat in the cream-like substance instantaneously crystallizes, and no matter how much emulsification is performed thereafter, the emulsion does not become a good emulsified state. After mixing the cream and the fresh cream in this way, a high-speed shearing emulsifier (eg, Milder MDN-3 manufactured by Ebara Corporation) is used.
07 can be exemplified, and shearing and ultrasonic waves are generated by rotating at a high speed of 6,000 rpm or more. In step (3), the particle size of the fat globules is adjusted to 3 to 10 μm, and at the same time, the milk protein and the phosphorus substance in the buttermilk and the fresh cream form an emulsion containing the fat globules, whereby a stable emulsified state can be obtained.

This shearing and ultrasonic emulsification significantly improves the spreadability of the butter as a product.

When the particle size of the fat globules is in the range of approximately 3 to 10 μm, the structure of the butter as a product can be made preferable without forming a Sunday.

In the present invention, after emulsification is performed in this manner, the emulsified cream is aged for about 12 hours by a conventional method to crystallize fat, and then churning and working with a metal churn or a continuous butter maker or the like. To produce butter.

In the present invention, the butterfat is melted, cooled and separated into solid fat and liquid fat, and the resulting solid fat and buttermilk are mixed and dissolved and pre-emulsified into a cream, which is separated from raw milk. Since the fresh cream is emulsified by shearing and ultrasonic waves, the butter fat can be stably dispersed in the cream as fine fat globules, and the solid fat can be prevented from agglomerating with each other. Can be prevented. In addition, a stable butter structure can be obtained without using a butter solid fat having a particularly low melting point, so that the obtained butter has appropriate hardness and good spreadability.

 Next, the present invention will be described specifically with reference to examples.

Example 1 100 kg of butterfat was melted by heating to 60 ° C.
While maintaining the temperature for 8 hours, the mixture was gradually cooled to 28 ° C. to precipitate fat having a high melting point, which was separated by a Young filter (vacuum filter) into 60 kg of solid fat and 40 kg of liquid fat.

60 kg of the solid fat thus obtained was dissolved in 70 kg of buttermilk and preliminarily emulsified by stirring and mixing to prepare a cream having a fat percentage of 46%.

Further, 130 kg of the above creamy substance was separated from raw milk and
The mixture was added to 2,000 kg of a 40% fat cream heated to 40 ° C and the rotation speed of the high-speed shearing emulsifier Milder MDN-307 was increased to 6,50.
The mixture was emulsified at 0 rpm. Most of the fat globules of the emulsified cream were fined down to 7 μm or less.

Then, the emulsified cream was aged by a conventional method for 10 hours, and then butter was produced by charging and working with a continuous butter production machine. The hardness and spreadability of the obtained butter were suitable as raw materials for confectionery and baking.

Example 2 80 kg of solid fat fractionated in the same manner as in Example 1 was dissolved in 90 kg of buttermilk, and preliminarily emulsified by stirring and mixing to prepare a cream having a fat percentage of 47%.

Further, 170 kg of the above creamy substance was separated from raw milk and 5 kg
It was added to 1,800 kg of a 40% fat cream heated to 5 ° C and the rotation speed of the high-speed shearing emulsifier Milder MDN-307 was increased to 6,50.
The mixture was emulsified at 0 rpm. Most of the fat globules of the emulsified cream had a fine particle size of 10 μm or less.

Then, the emulsified cream was aged by a conventional method for 12 hours, and then charged and worked with metal churn to produce butter. The hardness and spreadability of the obtained butter were suitable as raw materials for confectionery and baking.

Next, the characteristics of the butters produced in Examples 1 and 2 are shown in Table 1 in comparison with conventional products.

As can be seen from this table, the butter obtained by the method of the present invention has spreadability despite its melting point and hardness being higher than those of the control and the butter obtained by the method of JP-B-49-11431. In view of this, it became suitable for use as a confectionery / baking material.

Effect of the Invention According to the method of the present invention, it is possible to produce a butter having a good texture, a moderate hardness for kneading dough as a raw material for confectionery and baking, and excellent spreadability.

Continuation of the front page (72) Inventor Shuichi Onodera 10-3-1 Kitagojo Nishi, Chuo-ku, Sapporo-shi, Hokkaido Room No.2-603, Shambor Botanical Garden (56) References JP-A-48-1162 (JP, A) JP-A Sho 58-43743 (JP, A) (58) Field surveyed (Int. Cl. ⁶ , DB name) A23C 15/00-15/16 JICST file (JOIS)

Claims (3)

(57) [Claims] 1. Butter fat is melted, cooled and separated into a solid fat and a liquid fat, and the obtained solid fat and buttermilk are mixed and dissolved, and preliminarily emulsified to form a cream, which is then preliminarily emulsified. A method for producing butter, comprising mixing a creamy substance and a fresh cream separated from raw milk, emulsifying by shearing and ultrasonic waves, and using the raw material as a raw material to produce butter by a conventional method. 2. Melting butterfat, from about 60 ° C to about 28 ° C.
Cool gradually in about 48 hours to a temperature of about ℃ to separate into solid fat and liquid fat, and mix and dissolve 30-50% by weight of the obtained solid fat and 50-70% by weight of buttermilk to prepare The pre-emulsified creamy product is emulsified into a cream, and 5-20% by weight of the pre-emulsified cream and 80-95% by weight of a fresh cream separated from raw milk and heated to 50 ° C. or higher are subjected to shearing and ultrasonic treatment to reduce the particle size of fat globules. A method for producing butter, comprising emulsifying to approximately 3 to 10 μm and then using this as a raw material to make butter by a conventional method. 3. The method for producing butter according to claim 1, wherein the emulsification by shearing and ultrasonic waves is performed by a high-speed shearing emulsifier.