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WO1992022215A1 - Produit de graisse comestible a base de matiere grasse butyrique, et procede de production - Google Patents

Produit de graisse comestible a base de matiere grasse butyrique, et procede de production Download PDF

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Publication number
WO1992022215A1
WO1992022215A1 PCT/SE1992/000422 SE9200422W WO9222215A1 WO 1992022215 A1 WO1992022215 A1 WO 1992022215A1 SE 9200422 W SE9200422 W SE 9200422W WO 9222215 A1 WO9222215 A1 WO 9222215A1
Authority
WO
WIPO (PCT)
Prior art keywords
weight
fat
water
product
cream
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.)
Ceased
Application number
PCT/SE1992/000422
Other languages
English (en)
Inventor
Kerstin Christensson
Rickard LÖFGREN
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Svenska Mejeriernas Riksforening Ek For
Svenska Mejeriernas Riksforening UPA
Original Assignee
Svenska Mejeriernas Riksforening Ek For
Svenska Mejeriernas Riksforening UPA
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 Svenska Mejeriernas Riksforening Ek For, Svenska Mejeriernas Riksforening UPA filed Critical Svenska Mejeriernas Riksforening Ek For
Publication of WO1992022215A1 publication Critical patent/WO1992022215A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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 OR TREATMENT THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/16—Butter having reduced fat content
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up

Definitions

  • EP 312,514 discloses a margarine which is spreadable at refrigeration temperature and whose fat phase is mainl 20 made of fat in the form of butteroil.
  • the emulsion is sta bilised by the addition of, inter alia, starch.
  • the edible fat contains, inter alia, a protein concen ⁇ trate.
  • a water-in-oil emulsion is prepared, which is cooled and worked. In this context, 25 it may happen that the emulsion is spontaneously phase- inverted to an oil-in-water emulsion which then cannot be phase-inverted back to a water-in-oil emulsion.
  • SE 7800900-8 discloses a butter-like edible fat which has been made spreadable at refrigeratio 30 temperature, 6-8°C, by adding a vegetable oil to a tempe ⁇ rature-processed cream.
  • the fat content of this butterfat based edible product is about 80% by weight, about 15-30% > by weight of the entire fat quantity being oil.
  • This pro ⁇ duct is made by churning the mixture of cream and oil, 35 which restricts the possibilities of reducing the fat con tent.
  • the present invention has made it possible to produc an edible fat product based on butterfat from cream, said product having a low fat content and a perfectly pure and neutral butter flavour and preferably being spreadable.
  • the butterfat-based edible product according to the invention has a fat content of 25-70% by weight and is characterised in that it consists of a water-in-oil emul ⁇ sion comprising
  • the fat comprises at least 5% by weight of vegetable oil.
  • the edible fat product according to the invention preferably has a fat content of 35-45% by weight, and especially a fat content of about 40% by weight is pre ⁇ ferred.
  • the production can be effected in two alternative ways.
  • all compo ⁇ nents included are mixed at an increased temperature, and the entire mixture is pasteurised and then cooled, suit- ably to a temperature in the range 5-25°C.
  • the mixture which is an oil-in-water emulsion (o/w emulsion)
  • o/w emulsion oil-in-water emulsion
  • w/o emulsion oil-in-water emulsion
  • This is further worked and finely divided in a series of cooling cylinders and crystallisers so as to obtain a suitable consistency of the final product.
  • the produc After passing the last cooling cylinder, the produc is advanced through a resting unit. After the resting un the product has a temperature of 5-16°C.
  • the emulsifying of the fat phase in the aqueous phase occurs at a temperature in the range 40-70°C, pre ⁇ ferably about 50°C.
  • the speed of the cooling cylinders may be in the range 200-1300, preferably about 1000 rpm.
  • the speed of the crystallisers may also be varied within a wide range, such as 100-1300 rpm, preferably 200 rpm. By increasing or decreasing the speed of the cooling cylinders and the crystallisers in relation to each other, the properties of the final product may be modi ⁇ fied.
  • the fat phase should comprise at least 5% by weight of vegetable oil.
  • the vegetable oil can be any liquid oil which is commonly used in edible fats, espe ⁇ cially rapeseed oil or soybean oil.
  • the product and the process according to the inven- tion brings a number of advantages as compared to prior- art products and processes. Since the starting product according to the inventio is cream, and not butteroil, much aroma is maintained which otherwise disappears into the buttermilk when makin butteroil, since cream fat globules with membranes are still left, undamaged. This also means that a large amoun of the emulsifying substances, which occur naturally in cream, is still left, which in turn implies that no addi ⁇ tion of emulsifying agents is required. Starting from cream further calls for less resources, since the step of making butteroil from cream is eliminated.
  • the cream is mixed with the other ingredients (or, in the alternative process, with the other ingredients, but only with part of the gelatin and water and/or skim milk), which means that before the phase inversion there is still a "cream", i.e. an oil-in-water emulsion, which is subsequently phase- inverted.
  • a w/o emulsion i prepared which is then cooled and worked. In the cooling and working operation, a spontaneous phase inversion to o/w emulsion may occur and this cannot be inverted to w/o emulsion.
  • the prior-art method thus is highly critical an may easily fail.
  • the content of lactose and milk protein will be of the same size as (or insignificantly higher than) in normal butter of 80% fat, if the basis is cream concentrated to as high a fat content as possible (72-80% by weight of fat) which is then diluted with water.
  • use is made of a smaller number of additives than in the prior- art edible fat products having a low fat content. It is even possible to use gelatin as the only additive to the mixture of butterfat and vegetable oil.
  • no hardened fat is required, but merely butterfat and, optionally, vegetable oil are used.
  • Vege ⁇ table oil is added only to such an extent that, when desired, the final product is made spreadable.
  • the flavour is optionally adjusted by adding salt and/ or aroma substances.
  • the process is quick, simple and concentrated. No ripening period is required, and just a few, small storag tanks are needed.
  • the equipment is also useful for other fat mixtures, and thus specific equipment for each desire composition of fat is not necessary.
  • a spreadable edible fat product having a fat content of about 40% by weight is prepared according to the fol ⁇ lowing recipe.
  • a "cream" of 60% fat is . prepared (the fat of which comes both from milk fat and from vegetable oil) which is mixed with 1 percentage unit of the gelatin, dissolved in part of the water/skim milk quantity, and with the remaining ingredients, the mixture being pasteurised, cooled and phase-inverted, as describe above, in a cooling cylinder and crystalliser at the speeds as stated above.
  • An aqueous phase consisting of water/skim milk and the remaining part of the total addi ⁇ tion of gelatin is prepared separately and is pasteurised and added "in line" to the phase-inverted fat phase for the purpose of obtaining a product according to the above mentioned recipe.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Edible Oils And Fats (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)

Abstract

On décrit une graisse comestible à base de matière grasse butyrique dont la teneur en graisses est de 25-70 % en poids, ainsi qu'un procédé de production de ladite graisse. La graisse contenue dans le produit est composée de matières grasses butyriques provenant de la crème et éventuellement de l'huile vegétale. Le produit est une émulsion d'eau dans de l'huile, stabilisée avec de la gélatine. Il peut également contenir de faibles quantités de sel et des substances aromatiques. La phase aqueuse peut être composée de lait écrémé ou en contenir. Le produit est réalisé en mélangeant de la crème avec les autres consistuants du produit à base de graisse comestible, en soumettant ce mélange à la pasteurisation, au reforidissement et à l'inversion des phases, après quoi l'émulsion formée est malaxée et finement divisée. Une autre solution consiste à mélanger la crème avec une faible proportion de la quantité souhaité de gélatine et d'eau, ainsi qu'avec tous les autres constituants. Ensuite, le mélange est soumis à la pasteurisation, au refroidissement et à l'inversion des phases, après quoi il est mélangé avec un mélange pasteurisé du restant de la quantité de gélatine et d'eau et/ou de lait écrémé. L'émulsion ainsi formée est ensuite malaxée et finement divisée.
PCT/SE1992/000422 1991-06-17 1992-06-15 Produit de graisse comestible a base de matiere grasse butyrique, et procede de production Ceased WO1992022215A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE9101860A SE9101860L (sv) 1991-06-17 1991-06-17 Bredbar smoerfettsbaserad matfettsprodukt och foerfarande foer framstaellning daerav
SE9101860-6 1991-06-17

Publications (1)

Publication Number Publication Date
WO1992022215A1 true WO1992022215A1 (fr) 1992-12-23

Family

ID=20383065

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/SE1992/000422 Ceased WO1992022215A1 (fr) 1991-06-17 1992-06-15 Produit de graisse comestible a base de matiere grasse butyrique, et procede de production

Country Status (4)

Country Link
AU (1) AU2148892A (fr)
IE (1) IE921956A1 (fr)
SE (1) SE9101860L (fr)
WO (1) WO1992022215A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0613620A3 (fr) * 1993-03-03 1995-03-22 Dairygold Tech Ltd Procédé de fabrication de beurre à tartiner.
AT410885B (de) * 1999-09-21 2003-08-25 Hama Foodservice Ges M B H Verfahren zur herstellung eines gelatine, magermilch und rahm enthaltenden milchproduktes
US6830772B2 (en) 1999-09-21 2004-12-14 Hama Foodservice Gesmbh Process for the production of a dairy product containing gelatine and cream
WO2006110408A3 (fr) * 2005-04-11 2007-02-08 Iams Company Compositions comprenant un composant de beurre de cacao et un composant lipidique derive d'un animal
US8048467B2 (en) * 1999-09-21 2011-11-01 Hama Foodservice Gesmbh Dairy product of firm consistency having a homogeneous structure and comprising a plurality of adjacent cells
US9771199B2 (en) 2008-07-07 2017-09-26 Mars, Incorporated Probiotic supplement, process for making, and packaging

Citations (4)

* 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
EP0385541A2 (fr) * 1989-03-03 1990-09-05 Unilever N.V. Pâte à tartiner comprenant du beurre et procédé de préparation
EP0399580A2 (fr) * 1989-04-28 1990-11-28 Unilever N.V. Procédé d'inversion de phase sous faible cisaillement et produits obtenus

Patent Citations (4)

* 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
EP0385541A2 (fr) * 1989-03-03 1990-09-05 Unilever N.V. Pâte à tartiner comprenant du beurre et procédé de préparation
EP0399580A2 (fr) * 1989-04-28 1990-11-28 Unilever N.V. Procédé d'inversion de phase sous faible cisaillement et produits obtenus

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0613620A3 (fr) * 1993-03-03 1995-03-22 Dairygold Tech Ltd Procédé de fabrication de beurre à tartiner.
AT410885B (de) * 1999-09-21 2003-08-25 Hama Foodservice Ges M B H Verfahren zur herstellung eines gelatine, magermilch und rahm enthaltenden milchproduktes
US6830772B2 (en) 1999-09-21 2004-12-14 Hama Foodservice Gesmbh Process for the production of a dairy product containing gelatine and cream
US8048467B2 (en) * 1999-09-21 2011-11-01 Hama Foodservice Gesmbh Dairy product of firm consistency having a homogeneous structure and comprising a plurality of adjacent cells
WO2006110408A3 (fr) * 2005-04-11 2007-02-08 Iams Company Compositions comprenant un composant de beurre de cacao et un composant lipidique derive d'un animal
US9771199B2 (en) 2008-07-07 2017-09-26 Mars, Incorporated Probiotic supplement, process for making, and packaging
US10709156B2 (en) 2008-07-07 2020-07-14 Mars, Incorporated Pet supplement and methods of making

Also Published As

Publication number Publication date
AU2148892A (en) 1993-01-12
SE9101860L (sv) 1992-12-18
SE9101860D0 (sv) 1991-06-17
IE921956A1 (en) 1992-12-30

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