JPH03232455A - Production of butter - Google Patents
Production of butterInfo
- Publication number
- JPH03232455A JPH03232455A JP2028908A JP2890890A JPH03232455A JP H03232455 A JPH03232455 A JP H03232455A JP 2028908 A JP2028908 A JP 2028908A JP 2890890 A JP2890890 A JP 2890890A JP H03232455 A JPH03232455 A JP H03232455A
- Authority
- JP
- Japan
- Prior art keywords
- butter
- fat
- cream
- solid fat
- emulsified
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000014121 butter Nutrition 0.000 title claims abstract description 49
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 235000019197 fats Nutrition 0.000 claims abstract description 64
- 239000006071 cream Substances 0.000 claims abstract description 36
- 239000007787 solid Substances 0.000 claims abstract description 30
- 238000010008 shearing Methods 0.000 claims abstract description 13
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 12
- 235000015155 buttermilk Nutrition 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 238000004945 emulsification Methods 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 6
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 5
- 239000003995 emulsifying agent Substances 0.000 claims description 5
- 238000007796 conventional method Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 abstract description 12
- 235000009508 confectionery Nutrition 0.000 abstract description 10
- 239000002245 particle Substances 0.000 abstract description 5
- 238000004090 dissolution Methods 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 53
- 238000002844 melting Methods 0.000 description 10
- 230000008018 melting Effects 0.000 description 10
- 235000008429 bread Nutrition 0.000 description 9
- 239000000047 product Substances 0.000 description 7
- 238000003756 stirring Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 230000004931 aggregating effect Effects 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 229940116364 hard fat Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 238000003828 vacuum filtration Methods 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【発明の詳細な説明】
主東上勿且■公団
本発明は、適度の硬度と展延性とを有するバターの製造
法に関する。本発明により得られるバターは製菓・製パ
ン用原料として生地に練り込むのに最適な硬度と展延性
とを有し、これらの原料として用いられる。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing butter having appropriate hardness and spreadability. The butter obtained by the present invention has optimum hardness and spreadability for kneading into dough as a raw material for confectionery and bread making, and is used as a raw material for these products.
従来肢歪
乳は、乳牛の飼料等の影響でその油脂の脂肪酸組成が変
動するが、特に夏季は二重結合の不飽和脂肪酸含量が多
いことからこれを原料としたノ＼り−は、柔らかい性質
を呈する。一方冬季は比較的二重結合の脂肪酸含量が少
なく飽和脂肪酸含量が多いので硬いバターとなる。Traditionally, the fatty acid composition of fats and oils in leg-strained milk fluctuates due to the influence of the cow's feed, etc., but because the content of double-bond unsaturated fatty acids is high, especially in the summer, milk made from this is softer. exhibiting properties. On the other hand, in winter, butter has a relatively low double bond fatty acid content and a high saturated fatty acid content, resulting in hard butter.
製菓・製パンの生地に練り込むバターは、ある程度硬度
と展延性とを有するものが望ましい。硬いバターを使用
すると展延性が劣り、また柔らかいバターを使用しても
必ずしも展延性が良好とは限らない。It is desirable that the butter that is kneaded into the dough for confectionery and bread making has a certain degree of hardness and spreadability. If hard butter is used, the spreadability will be poor, and if soft butter is used, the spreadability will not necessarily be good.
かかる事情から、従来製菓・製パン用として硬度があっ
て展延性を有するバターを得ることが一つの技術的課題
となっていた。そしてこのようなバターの製造方法とし
て、バターを融解したものを３０℃前後の温度に冷却し
約１５時間以上保持して固体脂肪（［）と液体脂肪（１
）とに分別し、次いで得られる液体脂肪Ｎ）を約２５℃
以下の温度に約２５時間以上保持して固体脂肪（Ｉｔ）
と液体脂肪（ＩＩ）とに分別し、かくして得られる脂肪
（ＩＩ）を通常のクリームに約２５重１％以上混合した
ものを常法によってバターにする方法（特公昭４９−１
１４３１号公報）が提案されている。Under these circumstances, it has conventionally been a technical challenge to obtain butter that has hardness and spreadability for use in confectionery and bread making. The method for producing this kind of butter involves melting butter, cooling it to a temperature of around 30°C, and holding it for about 15 hours or more to separate solid fat ([) and liquid fat (1
) and then the resulting liquid fat N) at about 25°C.
Solid fat (It) by holding at a temperature of about 25 hours or more
and liquid fat (II), and the resulting fat (II) is mixed with ordinary cream in an amount of about 25% by weight or more, and then made into butter by a conventional method (Special Publication No. 49-1
No. 1431) has been proposed.
罷来伎古立皿題立
上記特公昭４９−１１４３１号公報に開示されたバター
の製造方法は、バターを融解し二段分別して固体脂肪（
ＩＩ）を得、この固体脂肪（ＩＩ）とクリームを混合し
てバターを製造しているが、次のような問題点があった
。The method for producing butter disclosed in the above-mentioned Japanese Patent Publication No. 49-11431 involves melting butter and separating it into two stages to obtain solid fat (
Butter is produced by mixing the solid fat (II) with cream, but there are the following problems.
（１）バターを融解して得られる固体脂肪（Ｉ［）を、
通常のクリームへ単に添加混合しているため、■乳化の
段階で微細な脂肪球ができず、また■面体脂肪同志が凝
集すること等からこのクリームを原料上して製造したバ
ターの組織がサンデー（脂肪の結晶化によるザラツキ）
となる。(1) Solid fat (I[) obtained by melting butter,
Because it is simply added to and mixed with regular cream, ■ microscopic fat globules are not formed during the emulsification stage, and ■ face fats aggregate together, resulting in the structure of butter made using this cream as a raw material. (Roughness due to fat crystallization)
becomes.
（２）展延性は良好な結果となっているが、固体脂肪（
ｎ）の融点が比較的低いため、通常のバターに比較して
硬度の点であまり改善されない。(2) Although good spreadability results were obtained, solid fat (
Due to the relatively low melting point of n), it does not offer much improvement in terms of hardness compared to normal butter.
が °しよ゛と る
本発明は、上記の問題点を解決することを目的として研
究を行った結果なされたものであって、良好な組織と適
度の硬さとを有し、展延性に優れたバターの製造法を提
供することを課題とする。The present invention, which has a good structure, moderate hardness, and excellent malleability, was developed as a result of research aimed at solving the above problems. The objective of this research is to provide a method for producing butter.
そして得られるバターはその性質からみて製菓・製パン
用バターとして好適なものとなる。The resulting butter is suitable as butter for confectionery and bread making in view of its properties.
ｉ ″ るための
本発明は、バター脂肪を溶融し、これを冷却して固体脂
肪と液体脂肪とに分別し、得られる固体脂肪とバターミ
ルクとを混合溶解し予備乳化してクリーム状とし、この
予備乳化したクリーム状物と、生乳より分離した生クリ
ームとを混合し、剪断及び超音波によって乳化し、これ
を原料として常法によりバターとすることよりなるバタ
ーの製造法に関する。i'' The present invention melts butterfat, cools it and separates it into solid fat and liquid fat, mixes and dissolves the obtained solid fat and buttermilk, and pre-emulsifies it to form a cream, This pre-emulsified cream is mixed with fresh cream separated from raw milk, emulsified by shearing and ultrasonic waves, and made into butter using a conventional method as a raw material.
本発明では、まずバター脂肪を溶融させる。In the present invention, the butterfat is first melted.
そして、このように溶融したバター脂肪を固体脂肪と液
体脂肪とに分別する。この分別は、約６０゛Ｃ前後の温
度に維持された溶融バター脂肪を約４８特開かけて段階
的に約２８℃前後の温度に冷却し高融点脂肪を析出させ
、これを分別することによって行うことが望ましい。こ
の段階的に冷却とは溶融バターを約６０℃前後の温度と
約２８℃前後の温度との間の一定の温度に数回に分けて
冷却することを意味する。The butterfat thus melted is then separated into solid fat and liquid fat. This fractionation is carried out by cooling the molten butterfat maintained at a temperature of about 60°C in stages over a period of about 48 days to a temperature of about 28°C to precipitate the high melting point fat, which is then separated. It is desirable to do so. This stepwise cooling means that the molten butter is cooled in several steps to a constant temperature between about 60°C and about 28°C.
そのさい冷却は２８℃前後まで行うと適度の硬さをもつ
固体脂肪を採取することができる。冷却中熔融バター脂
肪を謹徐に撹拌するとよい。If the fat is cooled to around 28°C, solid fat with appropriate hardness can be collected. It is advisable to stir the melted butterfat carefully during cooling.
このように冷却すると、高融点脂肪が析出するのでこれ
を真空濾過機（例えばヤングフィルター等）にかけて固
体脂肪と液体脂肪とに分別する。When cooled in this manner, high melting point fat precipitates, and is separated into solid fat and liquid fat by passing it through a vacuum filter (for example, a Young filter).
上記温度において溶融バターをあまり高温下に長時間保
持すると酸化により風味の低下が避けられず、一方あま
り低温下で保持すると固体脂肪の回収量は増加しても低
融点の非常に硬い脂肪が回収されることから本発明の最
終目的とするバター得ることができない。従って、上記
範囲がもっとも好ましい温度域である。At the above temperature, if melted butter is kept at too high a temperature for too long, it will inevitably deteriorate in flavor due to oxidation, while if kept at too low a temperature, even though the amount of solid fat recovered increases, very hard fat with a low melting point will be recovered. Because of this, it is not possible to obtain the butter that is the ultimate objective of the present invention. Therefore, the above range is the most preferable temperature range.
次に、得られた固体脂肪とバターミルクとを混合溶解し
、予備乳化してクリーム状とする。固体脂肪とバターミ
ルクとの混合比は、固体脂肪３０〜５０重量％とバター
ミルク５０〜７０重量％とが好ましい。このような混合
比とすることによって良好なりリーム状物を得ることが
でき、次に行う生クリームの乳化分散を良好に行うこと
ができる。予備乳化は、通常、撹拌混合して行うがある
いはホモゲナイザー等を用いて行う。Next, the obtained solid fat and buttermilk are mixed and dissolved and pre-emulsified to form a cream. The mixing ratio of solid fat and buttermilk is preferably 30 to 50% by weight of solid fat and 50 to 70% by weight of buttermilk. By setting such a mixing ratio, a good cream-like product can be obtained, and the subsequent emulsification and dispersion of fresh cream can be performed well. Pre-emulsification is usually carried out by stirring and mixing, or by using a homogenizer or the like.
そして、このようにして得られたクリーム状物と、生乳
より分離した生クリームとを剪断及び超音波によって乳
化する。クリーム状物と生クリームとの混合比は、クリ
ーム状物５〜２０重量％と生クリーム８０〜９５重量％
とすることが望ましい。そして、この生クリームは生乳
より分離し５゜℃以上にしたものを用い、クリーム状物
と生クリームとを高速剪断乳化機によって剪断と超音波
処理とを行って脂肪球の粒径を３〜１０μｍにして乳化
することが好ましい。Then, the creamy substance thus obtained and the fresh cream separated from the raw milk are emulsified by shearing and ultrasonic waves. The mixing ratio of creamy material and fresh cream is 5-20% by weight of creamy material and 80-95% by weight of fresh cream.
It is desirable to do so. Then, this fresh cream is separated from raw milk and heated to 5°C or higher, and the cream and fresh cream are sheared and ultrasonicated using a high-speed shearing emulsifier to reduce the particle size of fat globules to 3~3°C. It is preferable to emulsify with a diameter of 10 μm.
ここでクリーム状′＃Ｊ５〜２０重量％と、生乳より分
離した生クリーム８０〜９５重量％とを二の範囲とした
のは、組織が良好で、かつ硬度があって展延性に優れた
製菓・製パン用バターを得るためである。また生乳より
分離した生クリームを５０℃以上に加温してクリーム状
物を混合するのは、５０℃以下になるとクリーム状物を
混合した際、クリーム状物中の固体脂肪が瞬間的に結晶
化して、その後いくら乳化させようとしても良好な乳化
状態にならないことが生ずる可能性があるためである。Here, 5 to 20% by weight of creamy '#J and 80 to 95% by weight of fresh cream separated from raw milk are set as two ranges because confectionery with good structure, hardness and excellent spreadability is used.・To obtain butter for bread making. Also, heating the fresh cream separated from raw milk to a temperature above 50℃ and mixing it with a creamy substance is difficult because if the temperature drops below 50℃, the solid fat in the creamy substance will instantly crystallize. This is because there is a possibility that a good emulsified state may not be achieved no matter how much emulsification is attempted.
このようにしてクリーム状物と生クリームとを混合した
後は、高速剪断乳化機（例えば荏原製作所■製マイルダ
ーＭＤＮ−３０７を例示でき、回転数を６．００Ｏｒｐ
ｍ以上で高速回転させることにより剪断および超音波が
発生する。）で脂肪球の粒径を３〜１０μｍに揃えると
同時にバターミルクおよび生クリーム中の乳蛋白質とリ
ン脂質が脂肪球を包含したエマルジョンを形成させ安定
した乳化状態とすることができる。After mixing the creamy substance and fresh cream in this way, use a high-speed shearing emulsifier (for example, Milder MDN-307 manufactured by Ebara Corporation), and reduce the rotation speed to 6.00 Orp.
Shearing and ultrasonic waves are generated by high-speed rotation at m or more. ), the particle size of fat globules can be made uniform to 3 to 10 μm, and at the same time, milk proteins and phospholipids in buttermilk and fresh cream form an emulsion containing fat globules, resulting in a stable emulsified state.
そしてこの剪断および超音波による乳化は、製品として
のバターの展延性を著しく向上させる。This emulsification by shearing and ultrasonic waves significantly improves the spreadability of butter as a product.
また、脂肪球の粒径をほぼ３〜ｌＯｕｍの範囲とするこ
とにより、製品としてのバターのＭｉ織がサンデーとな
らず好ましいものとすることができる。In addition, by setting the particle size of the fat globules in the range of about 3 to 1 Oum, the Mi weave of the butter as a product can be made preferable without turning into a sundae.
本発明ではこのように乳化を行った後、この乳化クリー
ムを常法により約１２時間程度エージングして脂肪の結
晶化を図り、そしてメタルチャーンあるいは連続式バタ
ー製造機等によってチャーニングおよびワーキングする
ことによりバターを製造する。In the present invention, after emulsifying as described above, the emulsified cream is aged for about 12 hours in a conventional manner to crystallize the fat, and then churned and worked using a metal churn or continuous butter making machine. to produce butter.
本発明では、バター脂肪を溶融し、冷却して固体脂肪と
液体脂肪とに分別し、得られる固体脂肪とバターミルク
とを混合溶解し予備乳化してクリーム状とＬ、これと、
生乳より分ＤＩ−た生クリームとを剪断及び超音波によ
って乳化するので、バター脂肪を微細な脂肪球としてク
リーム中で安定に分散することができ、固体脂肪相互の
凝集を防くことができ、得られるバターｕｍがサンデー
になることを防止することができる。しかも、バター固
体脂肪として格別融点の低いものを使用しなくても安定
なバター組織が得られるので得られるバターは適度の硬
度を有し、展延性のよいものとなる。In the present invention, butterfat is melted, cooled, and separated into solid fat and liquid fat, and the obtained solid fat and buttermilk are mixed and dissolved and pre-emulsified to form a cream-like product.
Since fresh cream extracted from raw milk is emulsified by shearing and ultrasonic waves, butterfat can be stably dispersed in the cream as fine fat globules, and solid fat can be prevented from aggregating with each other. It is possible to prevent the obtained butter um from turning into a sundae. Furthermore, since a stable butter structure can be obtained without using a butter solid fat having a particularly low melting point, the resulting butter has appropriate hardness and good spreadability.
次に、実施例を挙げて本発明を具体的に説明する。Next, the present invention will be specifically explained with reference to Examples.
実施例１
バター脂肪１００ ｋｇを６０℃に加熱して溶融し、撹
拌下で４８時間保持しながら２８℃に段階的に冷却し、
高融点の脂肪を析出させ、ヤングフィルター（真空濾過
機）にかけて固体脂肪６０ｋｇと液体脂肪４０ｋｇとに
分別した。Example 1 100 kg of butterfat was melted by heating to 60°C and cooled stepwise to 28°C while holding for 48 hours under stirring,
High melting point fat was precipitated and separated into 60 kg of solid fat and 40 kg of liquid fat using a Young filter (vacuum filtration machine).
かくして得られた固体脂肪６０ｋｇをバターミルク７０
ｋｇに熔解し、撹拌混合により予備乳化して脂肪率４６
％のクリーム状物を調製した。60 kg of the solid fat thus obtained was mixed with 70 kg of buttermilk.
kg, pre-emulsified by stirring and mixing to a fat percentage of 46.
% cream was prepared.
更に上記のクリーム状物１３０ｋｇを、生乳から分離し
５２℃に加温した脂肪率４０％の生クリーム２．ｊ）Ｏ
Ｏｋｇに添加して、高速剪断乳化機フィルタ−ＭＤＮ−
３０７の回転数を６．５０Ｏｒｐｍで混合乳化した。Furthermore, 130 kg of the above creamy substance was separated from raw milk and heated to 52°C to produce fresh cream with a fat percentage of 40%.2. j) O
Add to Okg, high speed shear emulsifier filter -MDN-
Mixing and emulsification was carried out at a rotation speed of 307 at 6.50 rpm.
乳化クリームの脂肪球は、はとんどが微細化されて７μ
ｍ以下となった。The fat globules in emulsified cream are mostly miniaturized to 7μ.
m or less.
そして、この乳化クリームを常法により１０時間エージ
ング後、連続バター製造機でチャーニングおよびワーキ
ングによりバターを製造した。得られたバターの硬度お
よび展延性は、製菓・製パンの原料として好適なもので
あった。The emulsified cream was aged for 10 hours in a conventional manner, and then butter was produced by churning and working in a continuous butter making machine. The hardness and spreadability of the obtained butter were suitable as a raw material for confectionery and bread making.
実施例２
実施例１と同様にして分別した固体脂肪８０ｋｇをバタ
ーミルク９０ｋｇに溶解し、撹拌混合により予備乳化し
て脂肪率４７％のクリーム状物を調製した。Example 2 80 kg of solid fat separated in the same manner as in Example 1 was dissolved in 90 kg of buttermilk and pre-emulsified by stirring and mixing to prepare a creamy product with a fat percentage of 47%.
更に上記のクリーム状Ｔｈ１７０ｋｇを、生乳から分離
して５５℃に加温した脂肪率４０％の生クリーム１８０
０ｋｇに添加して、高速剪断乳化機マイルダ−ＭＤＮ−
３０７の回転数を６．５０Ｏｒｐｍで混合乳化した。乳
化クリームの脂肪球は、はとんどが微細化された粒径１
０ ａｍ以下となった。Furthermore, 180 kg of fresh cream with a fat percentage of 40% was prepared by separating 170 kg of the above creamy Th from raw milk and heating it to 55°C.
0kg, high speed shearing emulsifier Milder-MDN-
Mixing and emulsification was carried out at a rotation speed of 307 at 6.50 rpm. The fat globules in emulsified cream are mostly fine particles with a particle size of 1.
It became below 0 am.
そして、この乳化クリームを常法により１２時間エージ
ング後、メタルチャーンでチャーニングおよびワーキン
グしてバターを製造した。得られたバターの硬度および
展延性は、製菓・製パンの原料として好適なものであっ
た。Then, this emulsified cream was aged for 12 hours in a conventional manner, and then churned and worked in a metal churn to produce butter. The hardness and spreadability of the obtained butter were suitable as a raw material for confectionery and bread making.
次に上記実施例１および２によって製造したバターの特
性を従来品との比較において第１表に示す。Next, Table 1 shows the characteristics of the butter produced in Examples 1 and 2 above in comparison with conventional products.
第 １ 表
（柱上
（１１試料のうち、対照は固体脂肪を使用しない通常の
原料クリームを用いて連続／＜ター製造機によりバター
を製造したものである。Table 1 (Column top) Among the 11 samples, the control was made by making butter using a continuous/tar making machine using normal raw cream without using solid fat.
（２）表中の硬度および展延性は、不動工業株製レオメ
ータ−により測定した５回の測定地を平均したものであ
る。(2) The hardness and malleability in the table are the average of five measurements taken using a rheometer manufactured by Fudo Kogyo Co., Ltd.
この表から判るとおり、本発明の方法によって得られる
バターは、対照や特公昭４９−１１４３１号方法によっ
て得られるバターにくらべて融点や硬度は高いにもかか
わらず、展延性があり、これらの数値からみて製菓・製
パン原料として使用するのに好適なものとなった。As can be seen from this table, the butter obtained by the method of the present invention has a higher melting point and hardness than the control or the butter obtained by the method of Japanese Patent Publication No. 11431/1982, but is malleable, and these values This makes it suitable for use as a raw material for confectionery and bread making.
主班■苅！
本発明の方法によると、良好な組織を有し、製菓・製パ
ン原料として生地に練り込むのに適度の硬度と優れた展
延性とを有するハク−を製造することができる。Main group ■Karaki! According to the method of the present invention, it is possible to produce haku which has a good structure, suitable hardness and excellent spreadability for kneading into dough as a raw material for confectionery and bread making.
Claims (3)
液体脂肪とに分別し、得られる固体脂肪とバターミルク
とを混合溶解し予備乳化してクリーム状とし、この予備
乳化したクリーム状物と、生乳より分離した生クリーム
とを混合し、剪断及び超音波によって乳化し、これを原
料として常法によりバターとすることを特徴とするバタ
ーの製造法(1) Melt butterfat, cool it and separate it into solid fat and liquid fat, mix and dissolve the obtained solid fat and buttermilk, and pre-emulsify it to form a cream. and fresh cream separated from raw milk, emulsified by shearing and ultrasonic waves, and using this as a raw material to make butter by a conventional method.
前後の温度に約４８時間かけて段階的に冷却して固体脂
肪と液体脂肪とに分別し、得られる固体脂肪３０〜５０
重量％とバターミルク５０〜７０重量％とを混合溶解し
て予備乳化によりクリーム状とし、更にこの予備乳化し
たクリーム状物５〜２０重量％と、生乳より分離し５０
℃以上とした生クリーム８０〜９５重量％とを剪断およ
び超音波によって脂肪球の粒径をほぼ３〜１０μｍにし
て乳化した後、これを原料として常法によりバターとす
ることを特徴とするバターの製造方法(2) Melt the butterfat from about 60℃ to about 28℃
The solid fat obtained by cooling in stages for about 48 hours and separating it into solid fat and liquid fat.
% by weight and 50 to 70% by weight of buttermilk are mixed and dissolved and pre-emulsified to form a cream, and this pre-emulsified creamy material of 5 to 20% by weight is separated from raw milk to obtain
A butter characterized by emulsifying 80 to 95% by weight of fresh cream at a temperature of 80 to 95% by weight at a temperature of 100.degree. manufacturing method
って行うことを特徴とする請求項（１）または（２）に
よるバターの製造方法(3) The method for producing butter according to claim (1) or (2), characterized in that the emulsification by shearing and ultrasonic waves is performed using a high-speed shearing emulsifier.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2890890A JP2849842B2 (en) | 1990-02-08 | 1990-02-08 | How to make butter |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2890890A JP2849842B2 (en) | 1990-02-08 | 1990-02-08 | How to make butter |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03232455A true JPH03232455A (en) | 1991-10-16 |
| JP2849842B2 JP2849842B2 (en) | 1999-01-27 |
Family
ID=12261505
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2890890A Expired - Fee Related JP2849842B2 (en) | 1990-02-08 | 1990-02-08 | How to make butter |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2849842B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07264979A (en) * | 1994-03-29 | 1995-10-17 | Snow Brand Milk Prod Co Ltd | Modified butter and method for producing the same |
| JP2007060913A (en) * | 2005-08-29 | 2007-03-15 | Kaneka Corp | Sheet-like water-in-oil emulsified oil-and-fat composition, and lamellar swollen food using the same |
| JP2012205513A (en) * | 2011-03-29 | 2012-10-25 | Morinaga Milk Ind Co Ltd | Method for producing butter having flavor of burnt butter |
| JP2019176757A (en) * | 2018-03-30 | 2019-10-17 | 雪印メグミルク株式会社 | butter |
-
1990
- 1990-02-08 JP JP2890890A patent/JP2849842B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07264979A (en) * | 1994-03-29 | 1995-10-17 | Snow Brand Milk Prod Co Ltd | Modified butter and method for producing the same |
| JP2007060913A (en) * | 2005-08-29 | 2007-03-15 | Kaneka Corp | Sheet-like water-in-oil emulsified oil-and-fat composition, and lamellar swollen food using the same |
| JP2012205513A (en) * | 2011-03-29 | 2012-10-25 | Morinaga Milk Ind Co Ltd | Method for producing butter having flavor of burnt butter |
| JP2019176757A (en) * | 2018-03-30 | 2019-10-17 | 雪印メグミルク株式会社 | butter |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2849842B2 (en) | 1999-01-27 |
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