SE470457B - Ways to prepare a fat product with reduced fat content containing milk fat - Google Patents

Ways to prepare a fat product with reduced fat content containing milk fat

Info

Publication number
SE470457B
SE470457B SE9202574A SE9202574A SE470457B SE 470457 B SE470457 B SE 470457B SE 9202574 A SE9202574 A SE 9202574A SE 9202574 A SE9202574 A SE 9202574A SE 470457 B SE470457 B SE 470457B
Authority
SE
Sweden
Prior art keywords
fat
product
phase
returned
inlet
Prior art date
Application number
SE9202574A
Other languages
Swedish (sv)
Other versions
SE9202574D0 (en
SE9202574L (en
Inventor
Sten-Olof Arph
Nils Magnus Larsson
Original Assignee
Alfa Laval Food Eng Ab
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Alfa Laval Food Eng Ab filed Critical Alfa Laval Food Eng Ab
Priority to SE9202574A priority Critical patent/SE470457B/en
Publication of SE9202574D0 publication Critical patent/SE9202574D0/en
Priority to AU49903/93A priority patent/AU4990393A/en
Priority to PCT/SE1993/000716 priority patent/WO1994005160A1/en
Priority to NZ25563393A priority patent/NZ255633A/en
Priority to CA 2143938 priority patent/CA2143938A1/en
Priority to EP93919781A priority patent/EP0659050A1/en
Priority to PL93307853A priority patent/PL307853A1/en
Publication of SE9202574L publication Critical patent/SE9202574L/en
Publication of SE470457B publication Critical patent/SE470457B/en
Priority to FI951045A priority patent/FI951045A0/en
Priority to NO950880A priority patent/NO950880L/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/16—Butter having reduced fat content

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)
  • Dairy Products (AREA)
  • Grain Derivatives (AREA)
  • Fats And Perfumes (AREA)

Description

10 15 20 25 30 vatten-emulsion som grädde utgörs av, till den önskade vatten-i-olje-emulsion som fettprodukten skall bestå av. 10 15 20 25 30 water emulsion which cream consists of, to the desired water-in-oil emulsion of which the fat product is to consist.

Dessa problem är mera accentuerade då fettblandningens fetthalt är låg.These problems are more accentuated then of the fat blend fat content is low.

Den föreliggande uppfinningen avser ett sätt att erhålla en tillfredsställande och stabil fasomkastning vid framställning av en fettprodukt enbart innehållande mjölkfett.The present invention relates to a method of obtaining a satisfactory and stable phase reversal during production of a fat product containing only milk fat.

Sättet enligt uppfinningen kännetecknas huvudsakligen av att grädde med en fetthalt av 40-80 % blandas med önskad mängd vattenfas innehållande stabiliseringsmedel, företrädesvis gelatin, salt och aromämnen. Temperaturen under blandnings- operationen hålls mellan 50 - 80° C. Efter blandnings- operationen kyls och bearbetas blandningen så att fas- omkastning sker. En delström av fasomkastad produkt återförs till inloppet till ett första kylsteg och blandas med icke fasomkastad produkt. Den slutprodukt som erhålls utgörs av en stabil vatten-i-olja-emulsion. Produkten har en fetthalt av 25 - 60 % och innehåller endast originärt i grädden natur- ligen förekommande emulgeringsämnen. Produktens kaseinhalt understiger 2 %.The method according to the invention is mainly characterized in that cream with a fat content of 40-80% is mixed with the desired amount aqueous phase containing stabilizers, preferably gelatin, salt and flavorings. The temperature below the mixing the operation is kept between 50 - 80 ° C. After mixing the operation is cooled and the mixture is processed so that reversal occurs. A partial stream of phase-reversed product is returned to the inlet of a first cooling stage and mixed with non phase reversed product. The end product obtained consists of one stable water-in-oil emulsion. The product has a fat content of 25 - 60% and contains only original in the cream natural commonly occurring emulsifiers. Casein content of the product less than 2%.

När uttrycket % anges i beskrivningen avses viktsprocent, om inte annat anges.When the term% is given in the description, the percentage by weight, if unless otherwise stated.

Enligt uppfinningen återförs med fördel 5 - 50 %, företrädes- vis 5 - 25 %, av mängden fasomkastad produkt till inloppet till första kylsteget. En fettblandning med lägre fetthalt erbjuder större problem vid fasomkastningen och för att uppnå en stabil fasomkastning recirkuleras en större mängd när fettblandningen innehåller mindre mängd fett. -~l 10 15 20 25 30 rs \J C; f» gu %¿ Mängden fasomkastad produkt som återförs till inloppet till första kylsteget står i omvänt förhållande till fetthalten i slutprodukten. Vid låg fetthalt hos denna áterförs alltså en högre mängd fasomkastad produkt, vid högre fetthalt kan mängden recirkulerad, fasomkastad produkt minskas. Vid en fetthalt av ~ 40 % fett hos slutprodukten erhålls stabila förhållanden vid recirkulation av 20-25 % fasomkastad produkt.According to the invention, 5 - 50% are advantageously recycled, preferably show 5 - 25%, of the amount of phase reversed product to the inlet to the first cooling stage. A fat blend with a lower fat content offers greater problems in phase reversal and to achieve a stable phase reversal is recycled a larger amount when the fat mixture contains less fat. - ~ l 10 15 20 25 30 rs \ J C; f » gu % ¿ The amount of phase reversed product that is returned to the inlet to the first cooling stage is inversely related to the fat content in the end product. At low fat content of this, one is thus returned higher amount of phase reversed product, at higher fat content can the amount of recycled, phase-reversed product is reduced. By a fat content of ~ 40% fat of the final product is obtained stable conditions at recirculation of 20-25% phase reversed product.

Den bearbetning som fettblandningen utsätts för i avsikt att erhålla fasomkastning omfattar vanligen kylning i ett eller flera kylsteg till en temperatur understigande 22° C. Där- efter bearbetas blandningen under en bestämd tid, t.ex. 2-10 min i en eller flera bearbetningsenheter, varvid fettet börjar kristallisera och temperaturen hos blandningen stiger något. Efter denna behandling kyls produkten ytterligare. Så snart fasomkastningen har initierats kan en del av produkten återföras. Lämpligen sker detta så att en delström uttages och returneras före det andra kylsteget. Om så anses lämpligt kan fasomkastad produkt uttagas och återföras även efter det avslutande kylsteget.The processing to which the fat mixture is subjected with the intention of obtaining phase reversal usually involves cooling in one or several cooling steps to a temperature below 22 ° C. after the mixture is processed for a certain time, e.g. 2-10 minutes in one or more processing units, the fat begins to crystallize and the temperature of the mixture rises something. After this treatment, the product is further cooled. So as soon as the phase reversal has been initiated, part of the product may returned. Suitably this is done so that a partial current is taken out and returned before the second cooling stage. If deemed appropriate phase reversed product can be taken out and returned even after that final cooling stage.

Sättet enligt uppfinningen kan utövas enligt följande.The method according to the invention can be practiced as follows.

En fettblandning innehållande Grädde ~ 75 % 21,0 kg Stabiliseringsmedel 1,2 kg NaCl 0,4 kg Vatten ad 40 kg 17,3 kg framställdes. Blandningstemperaturen låg inom intervallet 50-60° C. 470 Blandningen behandlades i kylare och bearbetningsenhet till följande temperatur efter varje steg.A fat blend containing Cream ~ 75% 21.0 kg Stabilizer 1.2 kg NaCl 0.4 kg Water at 40 kg 17.3 kg was produced. The mixing temperature was within the range 50-60 ° C. 470 The mixture was treated in a cooler and processing unit following temperature after each step.

Första kylsteg < l8° C Bearbetningsenhet < 22° C Andra kylsteg < 20° C Efter bearbetningssteget återfördes 5-25 % av blandningen till före första kylsteget. vn.,First cooling step <18 ° C Processing unit <22 ° C Second cooling stage <20 ° C After the processing step, 5-25% of the mixture was returned to before the first cooling stage. vn.,

Claims (3)

10 15 20 25 (jï ~a 5 47Ü ff Patentkrav10 15 20 25 (jï ~ a 5 47Ü ff Patentkrav 1. Sätt att framställa en fettprodukt innehållande mjölkfett med reducerad fetthalt, k ä n n e t e c k n a t a v att grädde med en fetthalt av 40 - 80 % blandas med önskad mängd vattenfas innehållande stabiliseringsmedel och salt, varvid temperaturen under blandningsoperationen hålls mellan 50 - 80 °C, varefter den erhållna blandningen kyls och bearbetas så att fasomkastning sker, varvid en delström av fasomkastad produkt återförs till inloppet till ett första kylsteg och blandas med icke fasomkastad produkt och att den erhållna slutprodukten utgörs av en stabil vatten-i-olja- emulsion, vilken produkt endast innehåller mjölkfett och har en fetthalt av 25 - 60 % och endast innehåller originärt i grädden naturligen förekommande emulgeringsämnen och har en kaseinhalt understigande 2 %.A method of preparing a fat product containing reduced fat milk fat, characterized in that cream with a fat content of 40 - 80% is mixed with the desired amount of aqueous phase containing stabilizer and salt, the temperature being kept between 50 - 80 ° C during the mixing operation, after which it the resulting mixture is cooled and processed so that phase reversal takes place, whereby a partial stream of phase reversed product is returned to the inlet of a first cooling stage and mixed with non-phase reversed product and that the resulting final product consists of a stable water-in-oil emulsion, which product contains only milk fat and has a fat content of 25 - 60% and only contains original naturally occurring emulsifiers in the cream and has a casein content of less than 2%. 2. Sätt enligt krav 1, k ä n n e t e c k n a t a v att 5 - 50 %, företrädesvis 5 - 25 % av mängden fasomkastad produkt.återförs till inloppet till första kylsteget.2. A method according to claim 1, characterized in that 5 - 50%, preferably 5 - 25% of the amount of phase-reversed product is returned to the inlet to the first cooling stage. 3. Sätt enligt krav 1-2, k ä n n e t e c k n a t a v att helt eller delvis fasomkastad produkt från ett första eller ett andra bearbetningssteg àterförs till inloppet till första kylsteget.3. A method according to claims 1-2, characterized in that fully or partially phase reversed product from a first or a second processing step is returned to the inlet to the first cooling step.
SE9202574A 1992-09-08 1992-09-08 Ways to prepare a fat product with reduced fat content containing milk fat SE470457B (en)

Priority Applications (9)

Application Number Priority Date Filing Date Title
SE9202574A SE470457B (en) 1992-09-08 1992-09-08 Ways to prepare a fat product with reduced fat content containing milk fat
PL93307853A PL307853A1 (en) 1992-09-08 1993-09-03 Method of obtaining an edible fat product of reduced fat content
CA 2143938 CA2143938A1 (en) 1992-09-08 1993-09-03 Method of producing a fat product with a reduced fat content
PCT/SE1993/000716 WO1994005160A1 (en) 1992-09-08 1993-09-03 Method of producing a fat product with a reduced fat content
NZ25563393A NZ255633A (en) 1992-09-08 1993-09-03 Production of product with a reduced fat content (25-60%), a naturally occurring emulsion and casein (<2%)
AU49903/93A AU4990393A (en) 1992-09-08 1993-09-03 Method of producing a fat product with a reduced fat content
EP93919781A EP0659050A1 (en) 1992-09-08 1993-09-03 Method of producing a fat product with a reduced fat content
FI951045A FI951045A0 (en) 1992-09-08 1995-03-07 A method of making a fat product with a reduced fat content
NO950880A NO950880L (en) 1992-09-08 1995-03-07 Process for preparing a fat product with reduced fat content

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SE9202574A SE470457B (en) 1992-09-08 1992-09-08 Ways to prepare a fat product with reduced fat content containing milk fat

Publications (3)

Publication Number Publication Date
SE9202574D0 SE9202574D0 (en) 1992-09-08
SE9202574L SE9202574L (en) 1994-03-09
SE470457B true SE470457B (en) 1994-04-18

Family

ID=20387109

Family Applications (1)

Application Number Title Priority Date Filing Date
SE9202574A SE470457B (en) 1992-09-08 1992-09-08 Ways to prepare a fat product with reduced fat content containing milk fat

Country Status (9)

Country Link
EP (1) EP0659050A1 (en)
AU (1) AU4990393A (en)
CA (1) CA2143938A1 (en)
FI (1) FI951045A0 (en)
NO (1) NO950880L (en)
NZ (1) NZ255633A (en)
PL (1) PL307853A1 (en)
SE (1) SE470457B (en)
WO (1) WO1994005160A1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL224069B1 (en) 2012-07-05 2016-11-30 P M T Trading Spółka Z Ograniczoną Odpowiedzialnością Method for producing fatty mixes with the reduced fat content
EP2957181A1 (en) 2014-06-20 2015-12-23 AJAX - Sp. z o.o. Method for reducing fat content in butter and semi-skimmed butter

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4177293A (en) * 1978-11-15 1979-12-04 Mlekarensky Prumysl, Generalni Reditelstvi Process of manufacture of a butter spread
US4307125A (en) * 1979-12-26 1981-12-22 Gay-Lea Foods Co-Operative Limited Low fat butter-like spread
DE69004122T2 (en) * 1989-03-03 1994-03-03 Unilever Nv Process for the preparation of a low-calorie spread and product.

Also Published As

Publication number Publication date
EP0659050A1 (en) 1995-06-28
NO950880D0 (en) 1995-03-07
AU4990393A (en) 1994-03-29
NO950880L (en) 1995-03-07
SE9202574D0 (en) 1992-09-08
PL307853A1 (en) 1995-06-26
NZ255633A (en) 1995-07-26
SE9202574L (en) 1994-03-09
FI951045A (en) 1995-03-07
WO1994005160A1 (en) 1994-03-17
FI951045A0 (en) 1995-03-07
CA2143938A1 (en) 1994-03-17

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