RU2178647C2 - Method for producing butter with plant-protein additive - Google Patents

Abstract

FIELD: milk industry. SUBSTANCE: method involves mixing cream with sugar and protein additive, such as soya flour produced from soya beans; subjecting soya beans to moisture-thermal treatment and separating casings without preliminary butter extraction and with following grinding in disintegrator. Amount of soya flour is 24.0-96.5 kg/1,000 kg of ready product. Produced mixture is pasteurized, and coffee, chicory or cocoa is introduced, with following converting of mixture into butter. Method allows nutritive value and organoleptical properties of product to be improved. EFFECT: reduced production cost and improved quality of product. 3 tbl, 3 ex

Description

 The invention relates to the dairy industry and can be used in the production of butter.

 Known methods for the production of butter with flavoring agents by converting high-fat cream into compositions with various milk-protein, flavoring, structure-forming additives (2,3). The disadvantage of these methods is that the reduction in the mass fraction of fat produced oils is achieved through the use in the formulation of currently expensive dry milk additives.

 The closest analogue to the claimed invention relates to a method for the production of milk protein-fat product of a sandwich purpose [1], according to which protein additives produced from dairy raw materials (skimmed milk powder, concentrate) are added to cream of various fat content (5.5-48.0%) milk proteins, whey proteins), flavoring fillers, structure stabilizers and antimicrobial substances - preservatives are added to the obtained protein-fat dispersion, the resulting mixture is pasteurized, cooled and thermomechanically subjected second processing then ready product is packed and cooled to storage temperature. This method allows to increase the nutritional and biological value of the product, contributes to the expansion of the range of protein-fat products of a sandwich destination. However, despite these advantages, it should be noted that the technology for producing this milk-fat product allows producing a product of only plastic consistency with reduced hardness, which makes it possible to pack the product only in polymer containers (cups), eliminating the possibility of using automatic filling machines with packaging of the product in lined foil and parchment. At the same time, a high moisture content in the product (51.9-42.5%) and a lowered fat content (27-35%) require the use of preservatives (sorbic acid, benzoic acid or expensive citric acid) and other food additives, the so-called improvers structure, while the implementation period of the milk-protein product is up to 7 days.

 At the same time, the use of a large number of dry skim milk-protein additives increases the cost of the product, reduces the content of a number of vital substances, native fat-soluble vitamins, phospholipids and, ultimately, affects the balance of products.

 The purpose of the invention is the replacement of traditional milk-protein additives used in the production of low-fat butter, high-protein biologically valuable vegetable oils, increasing the nutritional value of the oil while reducing the cost and improving the organoleptic characteristics of the product.

 This goal is achieved by the fact that soy flour obtained from soybean seeds without preliminary oil extraction is introduced into the formulation. After moisture treatment and separation of the shell, the seeds are crushed on a disintegrator, where fine grinding of the product is achieved, as well as its partial deodorization, which positively affects the organoleptic characteristics of the oil.

Moisture and heat treatment - "wet" frying is carried out in a known manner: intensive heating with hot steam to a temperature of 80-85 ^o C for 14-16 seconds and moistening it to 8-9%, followed by drying at a temperature of 105 ^o C to a moisture content of 5-6%, which provides the best technological properties of soybeans [5].

 The characteristics of soy flour are shown in table 1.

 Table 2 shows the quantitative content of essential amino acids contained in soy flour, compared with cow's milk protein and "ideal protein".

 Along with high nutritional and biological value, soybean flour has a positive effect on the process of oil formation, as it contains natural emulsifiers - proteins and phospholipids that can catalyze the appearance of centers and crystallization (4).

 Soy flour is used without preliminary oil extraction, which allows to increase the content of essential polyunsaturated fatty acids, vitamin E, phospholipids, β-sitosterol in the product.

 After grinding, a slightly bean flavor remains in the soy flour after grinding on the disintegrator, and therefore it is recommended to use it in the production of chicory, coffee or cocoa butter. The combination of odorizing substances of soy and chicory gives a coffee aroma, in the composition with coffee, the coffee aroma is enhanced, and in combination with cocoa, the chocolate flavor remains predominant.

 A method for the production of butter with soy protein supplement is as follows: acceptance, primary processing, pasteurization of milk and cream, pasteurization to produce high-fat cream, preparation and introduction of soy flour, cocoa (if provided by the recipe), sugar, pasteurization, adding flavoring agents coffee or chicory (in the case of the production of oil with these fillers), converting a mixture of high-fat cream into compositions with fillers in the butter former.

 Preparation of soy flour: soy flour is sifted, mixed in a normalized bath with a stirrer working with a prescription amount of buttermilk and sugar for 15 minutes and pumped to mix with high-fat cream.

 Example 1. To obtain 1000 kg of butter take components, kg: high-fat cream 728.4; soy flour 26; sugar 103.3; instant coffee 4.04; buttermilk natural 143.6.

The production process is as follows: soy flour, sugar is sieved and dosed in a normalization bath, there, with a working stirrer, a prescription amount of buttermilk is served. The mixture is stirred for 15 min at a temperature of 45-60 ^o C and served in another normalization bath, where it is mixed with prepared high-fat cream, the mixture is pasteurized at a temperature of 80-85 ^o C with an exposure of 15 minutes. After pasteurization, coffee is added to the mixture. The prepared mixture of high-fat cream with a filler is served for conversion to an oil former and for packaging.

 Product indicators are shown in table 3.

 Example 2. To obtain 1000 kg of butter, take the components in quantity, kg: high-fat cream 728.65; soy flour 24.0; sugar 103.3; chicory 10.1; buttermilk natural 139.29. In parallel, oil was obtained by analogy.

 Product indicators are given in table. 3 (columns 3.6).

 The production process is carried out analogously to example 1.

 Example 3. To obtain 1000 kg of butter, take the components in quantity, kg: high-fat cream 646.0; soy flour 96.5; sugar 56.8; cocoa 25.6; buttermilk natural 180,7. The production process is carried out analogously to example 1. Product indicators are shown in table 3 (column 7).

 Formulations of oils according to the method known and proposed are shown in table 3.

 Analysis of the quality of the finished oil showed that the product compared to the prototype increased the total protein content by 24.0-35.0%, polyunsaturated acids and phospholipids by 2 times, vitamin E by 30%.

 When replacing milk-protein additives, soy flour (lipid content of 20%) in the formulation, the amount of high-fat cream is reduced to 3.8%. The cost of soy flour is much cheaper than milk-protein additives, which allows to reduce the cost of the product. According to organoleptic evaluation, the oil had the maximum number of points. Comparing the properties and composition of the product according to the proposed method with the closest analogue (1), it should be noted that the product according to the claimed method does not have a paste like an analogue, but a solid, plastic consistency, which provides the best marketable properties. The formulation of the proposed product excludes a complex of food additives - pectins, starch, thickener Flanogen (AFR 72), preservatives. Moreover, the implementation period of the proposed oil is up to 15 days. Butter with vegetable-protein supplement is characterized by a balanced nutritional and biological composition and distinctive organoleptic characteristics.

Literature
1. Patent RU 2112390 C1, 06/10/1998, A 23 C 15/16.

 2. Butter with fillers TU 10.02.48-87 // F. A. Vyshemirsky, N. G. Krasulya, V. G. Dobronos, N. V. Chubanova.

 3. Collection of technical instructions for the production of butter and ghee // Ed. F. A. Vyshemirsky, Ed. NGO Uglich, 1989

 4. Vyshemirsky F. A Butter in Russia (history, condition, prospects) Uglich, 1998, p. 589.

 5. Technology for the production of vegetable oils / ed. V. M. Kopeikovsky. -M. : Light and food industry, 1982. - 416 p.

Claims (1)

 A method for the production of butter, including mixing cream with a protein supplement, with sugar and coffee, or chicory, or cocoa, pasteurizing the resulting mixture and converting it into oil, characterized in that soybean flour obtained from soybeans is used as a protein additive heat and moisture treatment with separation of the shell without preliminary oil extraction and subsequent grinding on a disintegrator, the amount of soy flour being 24.0-96.5 kg / 1000 kg of the finished product, and coffee, or cocoa, or chicory sow in the mixture after pasteurization.

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