SK278462B6 - The fat product comparable to butter and intermediate product for producing thereof - Google Patents

Abstract

The fat product contains 15 up to 18 weight percent of water, 80 up to 83 weight percent of fat consisting of the plant and milky fat mixture and a rate of the plant fat in this mixture is greater than 35 weight percent, while the complement to 100 weight percent of this mixture is created by milky fat, 1,2 up to 2,4 weight percent are substances having no fat character, the temperature of the fat phase is 32 Celsius degrees, the fat product pH value is 5,10 up to 5,60 and the diameter of the globular particles closed to the emulsified phase is of the interval 3 up to 20 micrometres. The intermediate product for preparing of the fat product, with the use of pasteurisation, crystallisation and buttering is created based on the defined homogenous mixture of plant and milky fat, while the fat content in this intermediate product is in the interval of 43 up to 46 weight percent and the globular particle diameter closed to the emulsified phase lies in the interval of 3 up to 20 micrometres

Description

Technical field

The invention relates to a fat product which is comparable in all parameters to butter and to an intermediate for its production, from which the resulting fat product is obtained by pasteurization, crystallization and buttering.

If a predetermined quantity of vegetable oil is not used for mixing, it is necessary to add an additional amount to the buttering machine.

It is an object of the present invention to eliminate the disadvantages of the prior art in the field of cream and vegetable oil substitute products.

BACKGROUND OF THE INVENTION

There is now a general need for fat products to replace butter, both in industrialized countries to better meet consumers' needs and in other countries, such as developing nations, which do not abound in milk as an essential raw material. It has already been proposed to use mixtures of vegetable fats and cow's milk cream to produce butter-like products. For example, a good summary of the prior art can be found in Revue laitiere Francaise No. 405 February 1952, pages 44 and 45, entitled Des beurres qui n en sont pas. The work of R. G. Black in The Australian Joumal of Dairy Technology, Vol. 31, No. 1, March 1976, may also be cited. These publications contain a number of data on the production of butter replacement products. In addition, French Patent No. 1,573,970, which discloses a method for producing such a product, consists in buttering a cream with a refined vegetable oil such as soybean oil. Australian Patent 30 487 363 also relates to the manufacture of a spreadable product of milk cream and refined vegetable oil. In this production process, the cream is first subjected to a heat treatment in which it is first cooled to 5 ° C, then heated to 35 20 ° C for two hours, held at that temperature for a further two hours, and then cooled rapidly to 5 ° C. . To the treated cream is then added a vegetable substance or a mixture of some substances, such as soybean oil, corn oil or sunflower oil. The mixture is then subjected to a mechanical phase change in order to soak the butter, thereby obtaining a spreadable product with properties comparable to those of butter.

French Patent Application No. 7,901,848, corresponding to publication 2,415,429, relates to a continuous process for the production of a useful fat mass from cream and vegetable oils. This method also requires special pre-treatment of the cream, in particular keeping it in the storage tank for at least three hours. After the bulk of the vegetable oil has been added to the cream, the mixture 50 is subjected to a mechanical treatment to emulsify prior to buttering under special conditions, using a Fritz-type butter making machine.

Despite the past development of this technique, there is still a need for improvement. Thus, for example, the method described in French Patent No. 1,573,970, for buttering a mixture of cream and vegetable oil at a content of from 5 to 30% by weight. The fat mass in the buttering product cannot lead to the product, in all we like 60 years, comparable to butter, neither in its use nor in its behavior. With regard to the earlier production method, for example the method disclosed in French Patent No. 2,415,429, this is complicated since two separate cycles of cream and vegetable oil are carried out before mixing and emulsifying the mixture.

SUMMARY OF THE INVENTION

The object of the invention is a fat product comparable in all parameters to butter, which comprises 15 to 18 wt. % water, 80 to 83 wt. a fat consisting of a mixture of milk fat and vegetable fat in which the proportion of vegetable fat is greater than 35% by weight, the remainder to 100% of which is milk fat, 1.2 to 2.4% by weight; the fat phase melting point is 32 ° C, the fat product pH is 5.10 to 5.60 and the diameter of the spherical particles of the emulsified phase ranges from 3 to 20, preferably from 5 to 12 µπι.

In a preferred embodiment, the fat product of the invention has a pressure point of 31 ° C.

For the production of a fat product as defined above, it is based on a mixture of milk cream and at least one vegetable fat. This process includes the steps of mixing, homogenizing and pasteurizing before crystallization, converting the crystalline mixture by buttering to the desired fat product, and is done by first mixing the milk cream and vegetable fat at a temperature that allows mixing but below the pasteurizing temperature. the mixture brought to this temperature is homogenized, subjected to a pressure of 1 to 2 MPa, which has the ability to reduce the size of the fat balls of the ingredients of the mixture to a size of 3 to 20 μηι, ensuring a tight bonding of the balls of all the ingredients It is continuously crystallized and the crystalline mixture is transformed by whipping or buttering in phase change under conditions known in the manufacture of butter to the desired fat product.

The first component of the mixture serving as the starting material in this production is milk cream. While cream derived from milk of other origin could be used equally well, cow's milk cream is preferred.

According to a preferred embodiment, raw or pasteurized milk cream is used. There is no need for the cream to undergo complex heat treatment or pre-acidification. The fat content of the cream used (fat) is in practice between 30 and 33% by weight. The preferred value is about 32 wt. These figures are for information only and it will be clear to the skilled person that creams with different fat contents can be processed. For example, a cream having a content of 34% by weight may be used. and more, for example, a cream concentrate having a fat content of 50 wt. The characteristics of the cream depend mainly on the milk centrifuge. The fat content can be regulated in this device. If necessary, it is possible to standardize the cream in order to transform the properties of the cream which is considered inappropriate. Controlling the whipping conditions at a later production step optionally makes it possible to compensate for some minor variations in the fat content of the mixture. Cream, reconstituted in the conventional manner from anhydrous milk fat or butter oil, may also be used.

As mentioned above, no heat treatment is required except for possible heating to allow the mixing of cream and vegetable fat. The only condition is to achieve a mixture temperature of from 30 to 60 ° C, more preferably from 45 to 50 ° C, most preferably near 50 ° C. When using cream coming directly from the skimmer, there is no need to pre-heat the cream, but when using cream cooled to 2 to 3 ° C, this is normal and heating to the temperature required for the mixture, for example at 40 ° C.

Another starting component of the composition in the production of the fat product of the invention is vegetable fat or a mixture of several such substances. A variety of vegetable fats may be used: soybean oil, palm oil, peanut oil, sunflower oil, coconut oil, rapeseed oil and other similar known substances. Of these, coconut oil and rapeseed oil are particularly preferred. The vegetable fat may be saturated or unsaturated. The best results were achieved with a saturated, i. j. hydrogenated coconut oil or rapeseed oil and it has been found that the use of the first gives an end product of excellent properties, particularly practical in regions with elevated ambient temperature. With saturated coconut oil or rapeseed oil, a product is obtained whose final texture and taste are comparable to butter in all respects.

It is clear that a mixture of vegetable fats can be used to satisfy specific requirements regarding the conditions of use or the structure of the final product. The presence of hydrogenated or non-hydrogenated coconut oil or rapeseed oil has a desirable effect on the structure of the product. Thus, in a number of cases, it may prove appropriate to use a mixture of hydrogenated or non-hydrogenated rapeseed oil and coconut oil.

The vegetable fat is preheated to a temperature optimal for mixing it with milk cream. The exact heating temperature depends on the properties of the vegetable fat used, it is essential to achieve optimal flowability to form a homogeneous mixture. As an example, pure saturated coconut oil is preferably heated to a temperature of about 60 ° C. For vegetable oils, the heating temperature is usually from 30 to 40 ° C, for example about 35 ° C when soybean oil is used.

The temperature at which the vegetable fat is brought should be sufficient to ensure good mixing with the milk cream, but in principle the temperature should not exceed about 65 ° C to avoid undesirable oxidation phenomena. In the temperature range from 30 to 65 ° C the vegetable fats used are perfectly stable.

In a first production step, the milk cream and vegetable fat are mixed so that the resulting mixture temperature is preferably from 45 to 50 ° C, especially about 50 ° C. In practice, an ordinary tank equipped with mixing means is used for mixing.

According to another preferred embodiment, the mixture of milk cream and vegetable fat is treated in one circuit to obtain the final product. The mixture heated to a temperature of from 30 to 60 ° C, preferably from 45 to 50 ° C, in particular about 50 ° C, is subjected to homogenization. Such a homogenization process involves the use of a pressure designed to reduce the size of the balls of fat of each fat substance to obtain balls of from 3 to 20 µm, preferably from 5 to 12 µm, while ensuring tight fit of the milk cream fat balls and the vegetable fat balls. In practice, it has been found that suitable pressures are from 1 to 2 MPa, preferably from 1.2 to 1.8 MPa. As a result of the application of such pressures, the fat balls of different origins can no longer be separated and their mixture is then able to undergo a phenomenon called phase change, which gives the resulting product physically comparable to butter.

According to a further preferred embodiment, prior to pasteurization, a homogeneous mixture is formed, comprising in practice from 43 to 46% by weight, preferably 45% by weight. total fat. While maintaining the exact value of 45 wt. 80.4 wt. cream with a fat content of 32% by weight % and 19.6 wt. vegetable fat, if the vegetable fat is considered to be 100% fat, the desired final product contains about 43 wt. % vegetable fat and 57 wt. of butter fat in relation to the total amount of fat.

If the resulting product is expected to have different ratios of the two types of fat, the ratios can be changed, provided that a homogeneous mixture containing a total fat content of from 43 to 46 wt% is obtained at this stage.

The subject of the invention is, in addition to the resulting fat product, also an intermediate obtained at this stage of production, which is intended for pasteurization and further processing into the resulting fat product. The essence of this intermediate is that it consists of a defined homogeneous mixture of milk fat and vegetable fat, the fat content of the intermediate being in the range of 43 to 46% by weight. and the diameter of the bead particles of the emulsified phase is in the range of from 3 to 20, preferably from 5 to 12 µm.

All percentages and parts given in this specification are by weight unless otherwise indicated.

As mentioned above, the fat content of the milk cream may vary in fairly wide dimensions, and the mixture resulting from the homogenization step may also have a variable fat content corresponding to this. Possible deviations from the specified fat value in the final product can be easily offset by adjusting the operating parameters of the buttermilk.

After the homogenization step, the product is pasteurized under conventional conditions. As is known in the art, the temperature and time of pasteurization may vary with one another. The pasteurization time is shorter the higher the pasteurization temperature. In practice, a temperature of up to 100 ° C is preferably used. Suitable pasteurization conditions are a temperature of 95 ° C and a time of from 30 to 35 seconds.

After pasteurization, the product continuously crystallizes during cooling to a temperature below 20 ° C, preferably below 15 ° C. Depending on the type of vegetable fat used, it may be desirable to leave the mixture at rest for some time to improve whipping.

The final step of the manufacturing process consists in converting the crystalline product into the desired fat product under known conventional butter production conditions by phase change.

At the outlet of the buttering machine, a product comparable to butter is obtained, both with respect to further use and its properties, in particular using vegetable fat of saturated (hydrogenated) coconut oil or saturated (hydrogenated) rapeseed oil. As mentioned above, a mixture of cream, crude or pasteurized and saturated coconut oil or saturated rapeseed oil results in a finished product whose texture and taste are comparable to butter in all directions. The advantageous properties of such a product are associated both with the choice of the plant starting material and with the conditions of the production process. In this process, after direct mixing of the cream and the vegetable fat, a homogenization is carried out under pressure, which allows a very close combination of the two components of the mixture. In a further process, the homogenized mixture is pasteurized and then subjected to whipping.

The process can be carried out continuously or discontinuously, especially during the buttering, which can be carried out in a batching machine or in a continuous buttering machine. Continuous production is very interesting, in which a buffer reservoir must be included before the buttering, which dampens production unevenness.

The apparatus for carrying out the defined method comprises, in a row, at least one stirrer tank in which milk cream and vegetable fat are introduced, a pressure homogenizer, a shepherd with a cooler, a buffer tank, a classic-type butter or conventional butter butterer, as well as known additional equipment for shaping, storing and adapting the product leaving the buttermilk

It is clear that this device combines simple means tested in dairy technology. An important part of this equipment is a homogenizer and a buttermilk.

Any apparatus capable of subjecting the mixture of cream and vegetable fat to said pressures can be used as the homogenizer. Apparatus that are achievable and meet these needs are homogenization tanks which include a pressure pump and a separate aggregate with a dilutable homogenization compartment. Another suitable type of apparatus is a compact homogenizer with a pump which is part of a homogenization unit comprising a rotating or fixed homogenising head.

In the practice of the method, any butter or intermittent butter known in the art for butter can be used. It is clear that the whipping conditions, such as power, output and temperature, must be adapted to the properties of the vegetable fat used and its proportion in the mixture. These parameters are within the scope of the skilled artisan and will not be discussed in further detail below.

Overview of the figures in the drawing

The drawing shows a diagram of an apparatus for realizing a method for producing a fat product.

The resulting product obtained can have all the properties of butter. When cold, it can be spread at a refrigerator temperature of 5 to 8 ° C. It can complement traditional food products such as sausage products, can also be combined with warm mixtures and then used as butter at medium temperatures from 25 to 60 ° C. Finally, it can also serve as a fat for cooking various foods such as meat or vegetables.

DETAILED DESCRIPTION OF THE INVENTION

The apparatus used in the examples comprises a tank 1 with a stirrer into which both fatty substances preheated to the mixing temperature, namely milk cream 1a and vegetable fat 1b, are fed. The mixture emerging from the tank 1 has a temperature of 45 to 50 ° C, in particular 50 ° C, and is fed to a homogenizer 2 where it is subjected to a pressure of 1.2 to 1.8 MPa, which makes it possible to reduce the size of the fat balls of each vegetable fat. to a size of 5 to 5 12 pm. As the homogenizer, for example, a homogenizing vessel of the classical type operating at the pressures mentioned is used. It is preferred to use a compact homogenizer. Upon exiting the homogenizer 2, the product is fed to a pump 3, which blows it into the shepherd 4 where it is heated to 95 ° C for about 35 seconds. From the shepherd 4, the product is fed to the buffer tank 5. Upon exiting the buffer tank 5, the product is fed through a pump 6 to a butter butter 7 which performs a continuous whipping of the product.

^The products obtained according to the examples have the following properties: water content from 15 to 18% by weight, fat content from 80 to 83% by weight, melting point of the fat phase 31 to 32 ° C, content of non-fat substances from 1.2 to 2.4 % by weight, pH from 5.10 to 5.60, diameter of the beads of the emulsified phase from 5 to 10 µm.

Example 1

In the apparatus shown in the drawing, cow's milk cream 1a, raw $ 2 or pasteurized having 32 wt. fat. The acidity of the cream was about 12 ° Domic. The cream 1a was previously heated to a temperature of about 40 ° C. A vegetable fat consisting of pure saturated coconut oil was introduced through line 1b. The amounts of cream 1a and vegetable fat 1b introduced into tank 1 are such that the mixture has a total fat content of 45% by weight, corresponding to approximately 80.4% by weight. cream with a fat content of 32% and 19.6% by weight; of pure hydrogenated (saturated) coconut oil. To obtain a satisfactory mixture, the vegetable fat stream 1b is pre-heated to 60 ° C. The mixture exiting tank 1 then has an average temperature of 50 ° C.

The mixture from tank 1 is then introduced into a homogenizer 2 where it is subjected to a pressure of about 1.5 MPa.

The pump 3 pumps the product from the homogenizer 2 to the shepherd 4 where it is heated to 95 ° C and where it is about 35 seconds. From the shepherd 4, the product is fed to a buffer tank 5. Then, the pump 6 is fed 4j into the butcher 7, where it is subjected to continuous or discontinuous whipping. In the example, the whipping was carried out continuously.

The product processed in the butcher 7 may, according to the classical method used in the manufacture of butter 50, be supplemented with various additives to satisfy certain requirements. For example, a milk acidic mixture and an aromatic mixture may be injected into the buttering machine. If a semi-salt product is desired, salt water or dry salt may be introduced if the device permits.

The formation of the final product is carried out at the outlet of the butcher 7 in any known manner, as well as the deposition and conditioning, which are done under conditions similar to the manufacture of butter.

The product obtained according to this example has the following properties: water content 16% by weight, fat content 82% by weight, melting point of the '32' C fat phase, non-fatty matter content 2% by weight, pH 5.30, emulsion phase bead diameter from 8 pm.

SK 278462-6

The characteristic composition of the product is as follows:

Fatty acid composition, as determined by gas chromatography Glyceride composition by molar mass C10 4.7% C26 0.2% C10 ' 0.2% C28 0.2% C12 24.5% C30 0.4% C12 ' 0.2% C32 0.7% C 14 ISO 0.1% C34 2.0% C14 15,7% C36 7.6% C14 ' 0.6% C38 11,6% C 15 ISO 0.2% C40 16.1% C15 Ante ISO 0.3% C 42 15.5% C15 0.7% C44 10.8% C16ISO 0.2% C46 8.4% C16 23.2% C48 6.9% C16 ' 0.9% C50 6,7% C17ISO 0.3% C52 7.3% C17 Ante ISO 0.3% C54 5.6% C17 0.4% C17 ' 0.2% C18 9.8% C18 ' 14.0% C18 " 2.1% C18 '' 1,0% C20 0.2% C20 ' 0.2%

Example 2

The procedure was the same as in Example 1, but a saturated (hydrogenated) rapeseed oil was used as the vegetable fat instead of a saturated (hydrogenated) coconut oil.

The product obtained by the process of this example has the following characteristics: water content from 15 to 18 wt%, fat content from 80 to 83 wt%, non-fat content from 1.2 to 2.4 wt%, pressure point 31 ° C, pH from 5.10 to 5.60 and emulsion phase bead size from 5 to 10 µm.

The characteristic composition of the product is as follows: Fatty acid composition obtained by gas chromatography:

C 4 - butyric acid 1.3% C 6 - capric acid 0,95% C 8 - caprylic acid 0.6% C 10- Capric acid 1,7% C 12- lauric acid 2.3% C 14- myristic acid 6,7% C 16- palmitic acid 21.1% C ' 16- palmitenic acid 1.2% C 18 - stearic acid 10.2% C ' 18- oleic acid 52,6% C " 18 - Linoleic acid 0.55% C '' 18- linolenic acid 0.8%

a vegetable fat content of more than 35% by weight, with the remainder to 100% of this mixture being milk fat, 1.2 to 2.4% by weight; the melting point of the fat phase is 32 ° C, the pH of the fat product is 5.10 to 5.60, and the diameter of the spherical particles of the emulsified phase is in the range of 3 to 20 µm.

Fat product according to claim 1, characterized in that the diameter of the spherical particles of the emulsified phase is in the range from 5 to 12 µm.

The fat product intermediate according to claim 1, characterized in that it is a homogeneous mixture of milk fat and vegetable fat, the fat content of said intermediate being in the range of 43 to 46% by weight. and the diameter of the spherical particles of the emulsified phase is in the range of 3 to 20 µm.

Intermediate product according to claim 3, characterized in that the diameter of the spherical particles of the emulsified phase is in the range from 5 to 12 µm.

drawing

Claims (1)

PATENT CLAIMS A fat product comparable to butter, characterized in that it contains 15 to 18 wt. % water, 80 to 83 wt. fat, consisting of a mixture of milk fat and vegetable fat in which it is