KR101283836B1 - Oil-in-water Type Butter Composition and The Manufacturing Method Thereof - Google Patents

Abstract

The present invention comprises 40 to 70 parts by weight of butter, 2.0 to 5.0 parts by weight of polyglycerol fatty acid ester, 0.5 to 5.0 parts by weight of polyglycerol polyricinoleate, 2.0 to 5.0 parts by weight of milk-derived protein and 5.0 to 55.5 parts by weight of purified water. It relates to an oil-in-water butter composition characterized by. The butter composition of the present invention is prepared by mixing butter, polyglycerin fatty acid ester, polyglycerin polyricinolate, milk-derived protein, and purified water in a specific ratio, and because of the specific ratio of each component, the oil-in-water butter may be prepared without a quenching process. Since it can be manufactured, expensive equipment such as a quenching device is not required, which is economical as well as simple and efficient manufacturing of butter. In addition, the oil-in-water butter composition of the present invention has the advantage of having a physical property that is softly squeezed out of the tube without phase change even when refrigerated.

Description

Oil-in-water type Butter Composition and The Manufacturing Method Thereof}

The present invention relates to an oil-in-water butter composition prepared from butter, polyglycerol fatty acid ester, polyglycerin polyricinolate, milk-derived protein and purified water at a specific ratio, and a method for preparing the same.

Both colloids and dispersion mediums are liquids, and the colloidal state in which two liquids that do not mix well with each other do not precipitate and is well dispersed is called emulsification, and the solution is called 'emulsion'. The emulsion contains oil-in-water type in which oil is dispersed in water such as milk, mayonnaise, ice cream, etc., and conversely, water-in-oil type in which water is dispersed in oil such as butter and margarine. There are two types.

The production of butter with water-in-oil type generally consists of an emulsification process to emulsify fats and oils and a two-step process of quenching to precipitate and solidify the fats and oils crystals.

The emulsification process is to dissolve the lipophilic emulsifier by melting butter in the oil tank, and to dissolve the hydrophilic emulsifier by heating the water in the water tank, and then to the mix tank to dissolve the water phase in the oil phase. It is a two-step process to maintain an oil-in-water type or to melt an oil phase in a water phase to maintain a water-in-oil type.

In addition, the quenching process is a one-step process of cooling the oil in the oil-in-water type or oil-in-water type emulsion emulsified by the above process through a continuous unit cooler (A Units) having a scraped surface heat exchanger. It is a two-step process where the cooled liquid emulsion is cooled through Twin Crystallizer (B Units). Kombinater or perfector is mainly used for the above-mentioned quenching equipment. All of these equipment are expensive.

On the other hand, the water-in-oil type butter has an external oil as an external wound and affects the hardness of the product due to the plasticity of the oil according to the temperature. It can be used only, it is difficult to have a soft squeeze property in a tubular container. In this case, a quenching process is required to change the phase of the water-in-oil butter into oil-in-water butter.

Therefore, in the case of water-in-oil type butter, there is a problem in that it is difficult to use it in a tubular container due to its physical properties, and in addition, there is a problem in that an expensive quenching device is required for the manufacture of butter in the market.

Therefore, the inventors of the present invention while researching to prepare the oil-in-water butter through a simple manufacturing process without a quenching process, butter prepared by mixing butter, polyglycerol fatty acid ester, polyglycerin polyricinolate, milk-derived protein and purified water in a specific ratio In the case of the composition, the oil-in-water emulsion can be obtained without a quenching process, and the present invention has been completed by confirming that even when the product is refrigerated, there is no phase change, so that butter of a physically squeezed material can be obtained. .

Therefore, an object of the present invention is an oil-in-water butter composition that can be prepared through a simple one-step manufacturing process, even when they are refrigerated there is no phase change (phase) even when the butter composition having a soft squeezing properties in the tube and It is to provide a method for producing these.

In order to achieve the object of the present invention as described above, the present invention is 40 to 70 parts by weight of butter, 2.0 to 5.0 parts by weight of polyglycerol fatty acid ester, 0.5 to 5.0 parts by weight of polyglycerin polyricinoleate, milk derived protein 2.0 to 5.0 It provides an oil-in-water butter composition comprising a weight part and 5.0-55.5 parts by weight of purified water.

In one embodiment of the present invention, the butter may be a pure butter or processed butter or a mixture thereof.

In one embodiment of the present invention, the milk-derived protein is sodium casein, whey protein isolate (WPI), whey protein concentrate (WPC), milk protein isolate (MPI), concentrate Milk protein concentrate (MPC) may be at least one member selected from the group consisting of.

In one embodiment of the present invention, the butter composition may be a ratio of oil and water of 1-2: 1.

In addition, the present invention is 40 to 70 parts by weight of crushed butter, 2.0 to 5.0 parts by weight of polyglycerol fatty acid ester, 0.5 to 5.0 parts by weight of polyglycerin polylysinolate, 2.0 to 5.0 parts by weight of milk-derived protein and 5.0 to 55.5 parts by weight of purified water And adding other additives to the stirrer; And it provides a water-in-oil type butter composition manufacturing method comprising the step of heating by injecting steam to the stirrer.

In one embodiment of the present invention, the other additives may be one or more selected from the group consisting of purified salts, flavors, stabilizers, sorbic acid, sodium citrate and lecithin.

In one embodiment of the present invention, the stabilizer may be sodium carboxymethylcellulose (CMC) or modified starch or mixtures thereof.

In one embodiment of the present invention, the heating is carried out at a temperature of 90 ℃ to 95 ℃, the contents can be uniform and sterilized by heating.

In one embodiment of the present invention, the manufacturing method can be changed to the oil-in-water phase in one-step through only the emulsification process to omit the process of solidifying the holding crystals through the quenching after the conventional emulsification.

The butter composition of the present invention is prepared by mixing butter, polyglycerin fatty acid ester, polyglycerin polyricinolate, milk-derived protein, and purified water in a specific ratio, and because of the specific ratio of each component, the oil-in-water butter may be prepared without a quenching process. Since it can be manufactured, expensive equipment such as a quenching device is not required, which is economical as well as easy and efficient manufacturing of butter. In addition, the oil-in-water butter composition of the present invention has the advantage of having a physical property that is softly squeezed out of the tube without phase change even when refrigerated.

1 is a photograph showing a butter composition of the present invention.

The present invention relates to an oil-in-water butter composition, 40-70 parts by weight of butter, 2.0-5.0 parts by weight of polyglycerol fatty acid ester, 0.5-5.0 parts by weight of polyglycerin polyricinoleate, 2.0-5.0 parts by weight of milk-derived protein, and It is characterized by providing an oil-in-water butter composition comprising 5.0 to 55.5 parts by weight of purified water.

The term 'oil-in-water type' used in the present invention refers to an emulsion type, and refers to an emulsion in which oil is dispersed in the form of fine particles in water as a dispersion medium.

As used herein, the term 'water-in-oil tyle' refers to an emulsion type and means an emulsion in which water is dispersed in oil as a dispersion medium in the form of fine particles.

As used herein, the term 'emulsifying liquid' refers to a colloidal solution in which both the dispersoid and the dispersion medium are liquid and do not mix well with each other.

Therefore, the oil-in-water butter composition of the present invention corresponds to an emulsion liquid dispersed in oily particles in water as a dispersion medium, and 40 to 70 parts by weight of butter as a component of such a butter composition, polyglycerin fatty acid ester 2.0 to 5.0 weight Part, characterized in that it comprises 0.5 to 5.0 parts by weight of polyglycerin polyricinoleate, 2.0 to 5.0 parts by weight of milk-derived protein and 5.0 to 55.5 parts by weight of purified water.

The oil-in-water butter composition of the present invention is 40 to 70 parts by weight of crushed butter, 2.0 to 5.0 parts by weight of polyglycerol fatty acid ester, 0.5 to 5.0 parts by weight of polyglycerin polyricinoleate, 2.0 to 5.0 parts by weight of milk-derived protein and purified water Adding 5.0-55.5 parts by weight and other additives to the stirrer; And it can be prepared through the step of heating by injecting steam to the stirrer.

In the following examples of the present invention, the butter is precisely weighed, cut, and ground based on the blending ratio, and the remaining additives other than butter (polyglycerin fatty acid ester, polyglycerin polyricinolate, milk derived protein, refined salt, flavor, stabilizer, Sorbate, sodium citrate, lecithin, and purified water) are accurately weighed and prepared based on the blending ratio, and then mixed with butter and additives ground in Stephan Machinery, and the steam is injected directly without the process of mixing the contents well by operating a stirrer. The temperature of was heated to 90 ~ 92 ℃ to ensure uniformity and sterilization. The butter composition thus prepared was filled in a liquid container with butter in a hot filling process in a tube container, and then cooled in a cold store until shipped to the finished product.

The oil-in-water butter composition of the present invention prepared by the method as described above has the characteristics of oil-in-water type by the specific blending ratio of the components, which is especially oil-in-water without the quenching process, such as conventional butter composition production It is characterized by the fact that it is possible to obtain a type of emulsion, and even in the case of cold storage, there is no phase change, thereby obtaining a butter that has a soft squeezing property in the tube.

In this regard, in Preparation Example 1, as a result of preparing the butter composition within a specific blending ratio range of the present invention, the composition was able to obtain an oil-in-water butter composition, and the oil ratio was high to return to the water-in-oil type phase. In spite of the reconstruction, there was no phase change during the cooling process in the cold store, which resulted in a butter that was softly squeezed out of the tube.

On the other hand, in Preparation Example 2, butter composition was prepared by adding the addition ratio of butter to 70.5% outside the range of the specific blending ratio of the present invention, but the composition was prepared in water-in-oil type so that the properties of the tube could not be squeezed without the quenching process. I could confirm that.

In addition, in Preparation Example 3, a butter composition was prepared by adding an addition ratio of polyglycerin fatty acid ester to 1.5% outside the range of the specific blending ratio of the present invention. It was confirmed that it was restored to the water-in-oil shape during the cooling process in the refrigerated warehouse, and thus became a hard property that cannot be squeezed out of the tube.

In addition, in Preparation Example 4, a butter composition was prepared by adding an addition ratio of polyglycerin polyricinoleate to 0.4% outside the range of the specific blending ratio of the present invention. As it did not appear, it could be confirmed that it became just a flowing property like water (or oil) and became a property flowing down the tube.

In addition, in Preparation Example 5, the butter composition was prepared by adding the milk-derived protein addition ratio of 1.5% outside the range of the specific blending ratio of the present invention, but the composition was maintained in the water-in-oil type phase without changing the phase in the oil-in-water type. As a result, it could be confirmed that the material could not be squeezed out of the tube without rapid cooling.

Therefore, in order to obtain the oil-in-water butter composition of the present invention, 40 to 70 parts by weight of butter, 2.0 to 5.0 parts by weight of polyglycerol fatty acid ester, 0.5 to 5.0 parts by weight of polyglycerin polyricinoleate, 2.0 to 5.0 parts by weight of milk-derived protein, and Experiments confirmed that a specific ratio of purified water 5.0-55.5 parts by weight is required.

According to a specific embodiment of the present invention, the butter may be a pure butter or processed butter or a mixture thereof.

According to a specific embodiment of the present invention, the milk-derived protein is sodium caseinate, whey protein isolate (WPI), whey protein concentrate (WPC), milk protein isolate (MPI), It may be one or more selected from the group consisting of milk protein concentrate (MPC).

According to a specific embodiment of the present invention, the butter composition may be an oil to water ratio of 1 to 2: 1.

In addition, the present invention is 40 to 70 parts by weight of crushed butter, 2.0 to 5.0 parts by weight of polyglycerol fatty acid ester, 0.5 to 5.0 parts by weight of polyglycerin polylysinolate, 2.0 to 5.0 parts by weight of milk-derived protein and 5.0 to 55.5 parts by weight of purified water And adding other additives to the stirrer; And it provides a water-in-oil type butter composition manufacturing method comprising the step of heating by injecting steam to the stirrer.

According to a specific embodiment of the present invention, the other additives may be one or more selected from the group consisting of purified salts, flavors, stabilizers, sorbic acid, sodium citrate and lecithin. In the preparation examples of the present invention, all of refined salt, flavor, stabilizer, sorbic acid, sodium citrate and lecithin were used.

According to a specific embodiment of the present invention, the stabilizer may be sodium carboxymethylcellulose (CMC) or modified starch or mixtures thereof.

According to a specific embodiment of the present invention, the heating is made at a temperature of 90 ℃ to 95 ℃, the contents can be uniform and sterilized by heating.

According to the manufacturing method of the present invention, there is an effect that can be changed to the oil-in-water form in one-step through only the emulsification process by omitting the process of solidifying the holding crystals through the conventional quenching after quenching.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are for further illustrating the present invention, and the scope of the present invention is not limited to these examples.

< Example  1>

Butter composition manufacturing process of the present invention

All manufacturing processes of Preparation Examples 1 to 6 were performed through the following procedures.

A) Accurately measure and cut butter according to the blending ratio to make grinding easier.

B) Accurately weigh the remaining additives, other than butter, based on the blending ratio.

C) Add crushed butter and additives to Stephan Machinery.

D) Operate the stirrer to inject steam immediately without mixing the contents well, and heat the temperature of the contents to 90 ~ 92 ℃ for uniformity and sterilization.

E) Fill the liquid butter into the tube container by hot filling process.

F) Turn the container over and cool it in the fridge.

< Manufacturing example  1>

Preparation of butter composition at the optimum blending ratio of the present invention

In order to obtain the oil-in-water butter composition of the present invention, a butter composition was prepared at the blending ratio of Table 1 below.

Ingredients Formulation ratio (%) Remarks butter 50.0 Polyglycerin Fatty Acid Ester 2.0 Polyglycerin Polyricinolate 0.5 Milk derived protein 2.0 Casein Sodium or MPI Purified salt 0.8 incense 0.4 stabilizator 0.2 CMC or modified starch Sorbic acid 0.2 Preservative Sodium citrate 0.1 lecithin 0.1 Purified water 43.7 Sum 100

As a result, the oil-in-water butter composition of the present invention was obtained, and despite the property (restore) to return to the water-in-oil phase due to the high proportion of oil, there is no phase change during the cooling process in the cold store, so Butter of physical properties could be obtained.

< Manufacturing example  2>

Manufactured with more than 70% butter blending ratio

Butter composition was prepared by all the other conditions of the optimum compounding ratio proposed by the present invention is different and only the blending ratio of butter. Compounding ratios are shown in Table 2 below.

Ingredients Formulation ratio (%) Remarks butter 70.5 Polyglycerin Fatty Acid Ester 2.0 Polyglycerin Polyricinolate 0.5 Milk derived protein 2.0 Casein Sodium or MPI Purified salt 0.8 incense 0.4 stabilizator 0.2 CMC or modified starch Sorbic acid 0.2 Preservative Sodium citrate 0.1 lecithin 0.1 Purified water 23.2 Sum 100

As a result, when the blending ratio of butter is 70.5%, it becomes water-in-oil during manufacture, which becomes a property that cannot be squeezed out of a tube without a quenching process. Butter composition of this blending ratio was confirmed through experiments that the properties of the tube can be squeezed only after the phase change through the quenching process of the Kombinator facility.

< Manufacturing example  3>

Of polyglycerol fatty acid ester  Formulation ratio less than 2.0

Among the optimum blending ratios suggested by the present invention, all other conditions were the same, and the butter composition was prepared by varying only the blending ratio of the polyglycerol fatty acid ester. Compounding ratios are shown in Table 3 below.

Ingredients Formulation ratio (%) Remarks butter 50.0 Polyglycerin Fatty Acid Ester 1.5 Polyglycerin Polyricinolate 0.5 Milk derived protein 2.0 Casein Sodium or MPI Purified salt 0.8 incense 0.4 stabilizator 0.2 CMC or modified starch Sorbic acid 0.2 Preservative Sodium citrate 0.1 lecithin 0.1 Purified water 44.2 Sum 100

As a result, when the blending ratio of polyglycerol fatty acid ester is 1.5%, it is changed to oil-in-water phase immediately after the manufacture, but the oil ratio is high, so it is restored to the water-in-oil type during cooling in the refrigerator and hard to be squeezed out of the tube. It became. Butter composition of this blending ratio was confirmed through experiments that the properties of the tube can be squeezed only after the phase change through the quenching process of the Kombinator facility.

< Manufacturing example  4>

Of polyglycerol polylysinolate  Formulation ratio below 0.5

Butter composition was prepared by all other conditions of the optimum compounding ratio proposed by the present invention is different and only the compounding ratio of polyglycerol polyricinoleate. Compounding ratios are shown in Table 4 below.

Ingredients Formulation ratio (%) Remarks butter 50.0 Polyglycerin Fatty Acid Ester 2.0 Polyglycerin Polyricinolate 0.4 Milk derived protein 2.0 Casein Sodium or MPI Purified salt 0.8 incense 0.4 stabilizator 0.2 CMC or modified starch Sorbic acid 0.2 Preservative Sodium citrate 0.1 lecithin 0.1 Purified water 43.8 Sum 100

As a result, when the blending ratio of the polyglycerol polyricinoleate is 0.4%, it is changed to the oil-in-water phase immediately after the manufacture, and then restored to the water-in-oil phase during the process of being gradually restored to the water-in-oil phase during the cooling process in the cold store. It didn't work. However, it did not appear hardened, so it became just a flowing material like water (or oil), and it became a material flowing down the tube.

< Manufacturing example  5>

Milk-derived protein  Formulation ratio less than 2.0

Butter composition was prepared by all the other conditions are the same in the optimum compounding ratio proposed by the present invention and only different milk-derived ratio. In this experiment, milk-derived proteins were independently tested using sodium caseinate and MPI, respectively, and the blending ratios are shown in Table 5 below.

Ingredients Formulation ratio (%) Remarks butter 50.0 Polyglycerin Fatty Acid Ester 2.0 Polyglycerin Polyricinolate 0.5 Milk derived protein 1.5 Casein Sodium or MPI Purified salt 0.8 incense 0.4 stabilizator 0.2 CMC or modified starch Sorbic acid 0.2 Preservative Sodium citrate 0.1 lecithin 0.1 Purified water 44.2 Sum 100

As a result, when the milk-derived protein casein sodium or MPI blending ratio was 1.5%, the phase was not changed into the oil-in-water droplet type during manufacture, and thus the water-in-oil-type phase was maintained and became impossible to squeeze out of the tube without rapid cooling. Butter composition of this mixing ratio was confirmed through experiments that the properties of the tube can be squeezed only after the phase change through the quenching process of the Kombinator facility.

< Manufacturing example  6>

Preparation of Butter Composition by Type of Stabilizer

Other additives in the butter composition of the present invention may include a stabilizer. In this experiment, the physical properties of the butter composition according to the type of stabilizer was examined.

<6-1> as a stabilizer CMC , Modified starch or mixtures thereof

Ingredients Formulation ratio (%) Remarks butter 50.0 Polyglycerin Fatty Acid Ester 2.0 Polyglycerin Polyricinolate 0.5 Milk derived protein 2.0 Purified salt 0.8 incense 0.4 stabilizator 0.2 1.CMC sole
2. Modified starch alone
3. mixtures thereof Sorbic acid 0.2 Sodium citrate 0.1 lecithin 0.1 Purified water 43.7 Sum 100

As a result, 0.2% of CMC, modified starch, or mixtures thereof were independently added as a stabilizer, so that oil-in-water butter compositions could be obtained in all of them during manufacture, and phase restoration and solidification (hardening) even in the process of slowly cooling in a cold store. You can get a butter that is physically squeezed out of the tube.

<6-2> as a stabilizer Carrageenan , LBG  Or mixtures thereof

Ingredients Formulation ratio (%) Remarks butter 50.0 Polyglycerin Fatty Acid Ester 2.0 Polyglycerin Polyricinolate 0.5 Milk derived protein 2.0 Purified salt 0.8 incense 0.4 stabilizator 0.2 1.carrageenan alone
2. LBG alone
3. mixtures thereof Sorbic acid 0.2 Sodium citrate 0.1 lecithin 0.1 Purified water 43.7 Sum 100

As a result, 0.2% of carrageenan, LBG (Locust Bean Gum), or mixtures thereof were independently added as a stabilizer, so that the oil-in-water butter composition could be obtained immediately after preparation in all of them, but it solidified with time (hardening). The phenomenon appeared, which became difficult to squeeze out of the tube during the distribution period.

< Manufacturing example  7>

Use butter melted in liquid

The optimum compounding ratio of the present invention is the same, but in the case of preparing a butter composition by melting and then adding the butter, which is not a solid butter, pulverized in the manufacturing process of Example 1, which is the manufacturing process of the present invention in a liquid state, the physical properties of the butter composition We have seen how this changes. In this production, a butter composition was prepared by the following production process.

A) Make butter liquid at a temperature of 35 ℃ or higher.

B) Accurately weigh the remaining additives, other than butter, based on the blending ratio.

C) Add liquid butter and additives to Stephan Machinery.

D) Operate the stirrer to inject steam immediately without mixing the contents well, and heat the temperature of the contents to 90 ℃ ~ 92 ℃ for uniformity and sterilization.

E) Fill the liquid butter into the tube container by hot filling process.

F) Turn the container over and cool it in the fridge.

Ingredients Formulation ratio (%) Remarks butter 50.0 Liquid butter Polyglycerin Fatty Acid Ester 2.0 Polyglycerin Polyricinolate 0.5 Milk derived protein 2.0 Casein Sodium or MPI Purified salt 0.8 incense 0.4 stabilizator 0.2 CMC or modified starch Sorbic acid 0.2 Preservative Sodium citrate 0.1 lecithin 0.1 Purified water 43.7 Sum 100

As a result, the butter is melted and added to the liquid phase, so that it is not phase-changed into oil-in-water type when manufactured by Stephan Machinery. This water-in-oil-type butter composition was confirmed through experiments that it could be squeezed out of the tube only through the phase change through the quenching process of the Kombinator facility.

So far I looked at the center of the preferred embodiment for the present invention. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (9)

40 to 70 parts by weight of butter, 2.0 to 5.0 parts by weight of polyglycerol fatty acid ester, 0.5 to 5.0 parts by weight of polyglycerin polyricinoleate, 2.0 to 5.0 parts by weight of milk-derived protein and 5.0 to 55.5 parts by weight of purified water Oil-in-water butter composition. The method of claim 1,
The butter is an oil-in-water butter composition, characterized in that the pure butter or processed butter or a mixture thereof. The method of claim 1,
The milk-derived protein is sodium casein, whey protein isolate (WPI), whey protein concentrate (WPC), milk protein isolate (MPI), milk protein concentrate (MPC). Oil-in-water butter composition, characterized in that at least one selected from the group consisting of. The method of claim 1,
The butter composition is an oil-in-water butter composition, characterized in that the ratio of oil and water 1: 1 to 2: 1. 40 to 70 parts by weight of crushed butter, 2.0 to 5.0 parts by weight of polyglycerol fatty acid ester, 0.5 to 5.0 parts by weight of polyglycerin polyricinoleate, 2.0 to 5.0 parts by weight of milk-derived protein and 5.0 to 55.5 parts by weight of purified water and other additives Putting in a stirrer; And
Injecting steam to the stirrer, comprising the step of heating the oil-in-water butter composition. The method of claim 5,
The other additives are oil-in-water butter composition, characterized in that at least one selected from the group consisting of refined salt, flavor, stabilizer, sorbic acid, sodium citrate and lecithin. The method of claim 5,
The heating is heated at a temperature of 90 ℃ to 95 ℃, the contents of the oil-based butter composition manufacturing method characterized in that the contents are uniform and sterilized by heating. The method according to claim 6,
The stabilizer is a method for producing oil-in-water butter composition, characterized in that the sodium carboxymethylcellulose (CMC) or modified starch or mixtures thereof. 9. The method according to any one of claims 5 to 8,
The manufacturing method is an oil-in-water butter composition manufacturing method characterized in that the oil-in-water type of the oil phase change in one-step only through the emulsification process without the process of solidifying the holding crystals through quenching after emulsification.

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