Method for reducing fat content in butter and semi-skimmed butter |
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申请号 | EP14460034.3 | 申请日 | 2014-06-20 | 公开(公告)号 | EP2957181A1 | 公开(公告)日 | 2015-12-23 |
申请人 | AJAX - Sp. z o.o.; | 发明人 | Placek, Ryszard; | ||||
摘要 | The present invention relates to a method for reducing the fat content of butter by combining butter with an aqueous phase, the invention also relates to the semi-skimmed butter produced using this method, which has a fat content between 38 and 42%. | ||||||
权利要求 | |||||||
说明书全文 | The present invention relates to the method for reducing fat content in butter and semi-skimmed butter produced using this method. There are many known butter production methods for reducing fat content in butter and there are known recipes for semi-skimmed butter. The Polish specification of invention number The Polish specification of invention number Invention No. Invention No. Invention number P.356867 being the subject of the application filed in Poland presents a method for producing low-fat butter for children. This method includes adding powder milk in the amount ranging from 0.1 to 3 parts by weight to liquid extra butter from 80 to 85 parts by weight, the powder having been dissolved earlier in cream with a fat content of 15-40% in the amount ranging from 12 to 16 parts by weight and then after thorough mixing and intensive cooling, having it undergo plastic processing. Invention No. The disadvantage of known methods for producing reduced-fat butter is the execution of these known processes at the stage of transition of oil-in-water emulsion, preferably a starting material which is cream with a separate intermediate or irregular structure and a transition from this intermediate structure in the water phase to a granular water-in-oil structure. The water-in-oil structure forms a mixture of butter grains and buttermilk and depending on one of these transitions, a specific amount of mechanical energy is supplied to the processed material. According to these known methods, the reduction of fat content in butter is a complex and expensive process leading to a small reduction in fat content in the final product. Moreover, the known methods for producing butter are applied only to one specific technological process. It is impossible to apply the known methods to every type of already produced butter with a specific fat content. Butter fats and butter, forming the so called milk fats, are valuable materials without which it is impossible to imagine food needs. Butter is usually obtained in the form of a plastic mixture of milk, cream or whey fat, also with the use of water and edible salt. There are many known types of butter, such as for example butter made of sour cream, cream butter or mildly soured butter, depending on starting materials and processing conditions. Butter fat is usually obtained from butter, from which water and milk components are drawn off. As a result this food item has longer storage life and therefore is perfect for industrial use in production of food items such as for example ice cream or biscuit products. However, butter fat can be also consumed directly. There is no doubt as to the high physiological nutritious value as well as likeable, tasty effects of milk fats, including butter or butter fat. It is also known that modern eating habits connected with professional life of people, which usually does not require much movement, may lead to health problems. At the same time attention is focused also on fat content in food items. Unexpectedly it turned out that butter produced earlier with any given method with fat content ranging from 70% to 99.9% by weight, which was heated to the temperature between 65°C and 85°C and then combined with an appropriate amount of water having the temperature between 35°C and 70°C in the presence of inert gas, led to development of a highly tasty and stable product with approx. 40% by weight of fat in butter. The essence of the method for producing reduced-fat butter is the combination of butter produced earlier with any method, the said butter forming the fat phase of the process, with water containing emulsifying and preserving substances, with added salt and if need be flavours, forming the water phase of the process. Components combined this way undergo homogenization by mixing them intensively in the presence of inert gas. The -fat phase develops by heating the butter to the temperature between 65°C and 85°C, the butter having been produced with any given method with fat content from 70% to 99.9% by weight and then having the melted butter mixed. The following is added in turn to the process of mixing the fat phase: emulsifier mono- and diglycerides of fatty acids with a trade name E471 in the amount ranging from 0 to 7% by weight; polyglycerol polyricinoleate in the amount ranging from 0 to 5% by weight and lecithin, preferably sunflower lecithin, in the amount ranging from 0 to 3% by weight. The water phase develops by heating water to the temperature between 35°C and 70°C and having the heated water mixed. The following is added to the process of mixing the water phase: milk acid in the amount ranging from 0.02% to 0.04% by weight; salt in the amount ranging from 0.2% to 0.5% by weight; potassium sorbate in the amount of up to 0.05% by weight; butter flavour in the amount of up to 0.02% by weight and annatto colouring in the amount of up to 0.02% by weight. The fat and water phases developed this way are combined with each other by adding water phase to the fat phase while continuously mixing both of these phases. Then inert gas is added, preferably nitrogen, in the amount sufficient to create a layer of inert gas above the components being mixed. The added inert gas leads to the development of a layer separating fat from oxygen inside the vessel which prevents oxidation of milk fat inside the vessel where the process of emulsifying of the mixed components takes place. The process of mixing is performed until the complete homogenization of these phases is obtained. The final stage of the method for producing reduced-fat butter is the process of its cooling to obtain smooth, homogeneous consistency, after which the finished product is packaged. The combination of the fat phase with the water phase results in the development of reduced-fat butter by bonding approx. 40% by weight of fat included in the fat phase with approx. 60% by weight of water included in the water phase. The low-fat butter produced with the method according to this invention is the butter with a structure of a finished product including:
This butter can be packaged into packets and it is easily spread on bread. The processes of mixing and heating the fat phase and of heating and mixing the water phase are performed separately, each in a separate vessel. The size of these vessels is selected while taking into account the amount of the produced low-fat butter. Each of these vessels is equipped with a controlled system for medium heating located inside the vessel and is equipped with a mechanical mixer with an adjustable number of rotations. The vessel for development of the fat phase is equipped additionally with a tight closure and a valve to discharge the excess of gases. The following is fed to the fat phase vessel: natural butter produced earlier with any method with fat content ranging from 70% to 99.9% by weight and additives in the form of emulsifier mono- and diglycerides of fatty acids with a trade name E471 in the amount of 0 to 7% by weight, polyglycerol polyricinoleate in the amount ranging from 0 to 5% by weight and lecithin in the amount ranging from 0 to 3% by weight. Next, the butter with additives is heated up in the vessel to the temperature between 65°C and 85°C, then the mixer is activated while the process of heating up is being continued. The content of the vessel is mixed intensively which results in the emulsification of the mixed mass. The following is fed to the water phase vessel: water and emulsifying, preserving and taste substances, including salt and flavours in the amount of approx. 5% by weight. The fat phase and the water phase are combined after thorough mixing of each of these phases. In this process to the vessel with the activated mixer of fat phase, filled with homogenized fat phase having the temperature between 65°C and 85°C the water phase is added having the temperature between 35°C and 70°C. Then inert gas is added to the vessel, preferably nitrogen, in the amount sufficient to create a layer of inert gas above the components being mixed. After the fat phase combines with the water phase, these phases are mixed intensively in the vessel until a homogeneous consistency of the product with a fat content of approx. 40% by weight is obtained. After obtaining a homogeneous mass homogenized with water, the vessel is emptied and the mass undergoes the cooling process, preferably on scraped-surface or other heat exchangers. The cooled-down butter with smooth, homogeneous consistency and with a low fat content as a final product is packaged, preferably in plastic, cube shaped packagings. Preferably, for the needs of this invention, the process of mixing the fat phase with the water phase is performed in an additional vessel for the final product. This vessel is equipped with a mechanical mixer as well as a tight closure and a valve to discharge the excess of gasses. In such a case, in the first place the fat phase is poured to the final product vessel with an operating mechanical mixer, next the water phase is poured, and then the vessel is closed tightly. Then inert gas is added to the vessel, preferably nitrogen, in the amount sufficient to create a layer of inert gas above the components being mixed. The process of intensive mixing results in a complete homogenization of these phases and the development of the final product in the form of low-fat butter. After obtaining a homogeneous mass homogenized with water, the vessel is emptied and the mass undergoes the cooling process, preferably on scraped-surface or other heat exchangers and the cooled down final product is packaged. As a result of the combination of the fat phase with the water phase, a large amount of water is bound in butter, i.e. approx. 60% by weight of water in 40% by weight of fat thus giving the structure of a finished product which:
An important element of the method according to the invention is the maintenance of proportions to obtain a product with desired taste and organoleptic properties as well as proper consistency. The final product produced with this method according to the invention, i.e. reduced fat butter contains:
The advantage of the method of fat content reduction in butter is the production of natural butter including no more than 40% by weight of fat and at the same time the reduction of a significant amount of bad cholesterol of animal origin and too high calorific value of previously used butter of Extra type or butter with fat content reduced to 3/4 by volume. By reducing the fat content in the product manufactured with the method according to the invention, these adverse substances, i.e. bad cholesterol and the calorific value of the product were reduced successfully. The obtained product enables the consumer to enjoy a full bouquet of butter taste while it does not carry with it the adverse effects such as accumulation of bad cholesterol which causes atherosclerosis and other cardiovascular diseases and reduces the risk of accumulation of fat in the human body, thus this product prevents obesity. By adding emulsifiers the following plant sterols are introduced to the product: beta-sitosterol, sigmasterol, campasterol, brassicasterol, which carry good cholesterol. This cholesterol allows cleaning of the blood circulation system from bad cholesterol present in the human vascular system. On the other hand the addition of lecithin has a positive impact on human health, in particular it has a positive impact on brain operation. Research shows that it also supports the blood circulation system. The method according to the invention is used to obtain a product in the form of semi-skimmed butter which does not stratify while being pressed and can be packed in traditional plastic, cube-shaped packagings, it is easily spread and at the same time it has high sensory parameters such as for example mild and delicate taste, flavour or easy spread. At present there is no butter on the market, characterised by such parameters. The product is to be perceived as healthy and supporting a healthy, low-fat diet. The method for manufacturing reduced-fat butter is disclosed in the examples of production. 500 kg of EXTRA butter supplied directly from a nearby dairy was fed to the vessel with a mixer, with a capacity of 1.2 m3. The fat content in this butter was 82% by weight. Then this vessel together with butter was heated up to the temperature of 85°C, and then the mixer was activated. The following was added in turns to the butter mixed in the vessel:
When the components dissolved thoroughly, the water phase was added to the fat phase vessel and approx. 1 m3 of nitrogen at the pressure of 2 Pa was added while mixing it all very intensively. When all the components were mixed, the obtained final product was placed in a scraped-surface cooler and cooled down to the temperature of 17°C. The low-fat butter produced in the process contained: Water in the amount of 55.5% by weight; Milk fat in the amount of 41% by weight; Emulsifier E-471 in the amount of 1% by weight; Polyricinoleate in the amount of 1.2% by weight; Salt in the amount of 0.2% by weight; Lecithin in the amount of 1% by weight; Milk acid in the amount of 0.03% by weight; Potassium sorbate in the amount of 0.05% by weight; Butter flavour in the amount of 0.02% by weight; Annatto colouring in the amount of 0.02% by weight. The butter obtained with the method according to the invention had smooth, homogeneous consistency enabling its packaging in plastic, cube-shaped packagings for retail purposes. 400 kg of dehydrated milk fat supplied directly from a nearby dairy was fed to the vessel with a mixer, with a capacity of 1.2 m3. The fat content in this butter was 99.6% by weight. Then this vessel together with butter was heated up to the temperature of 85°C, and then the mixer was activated. The following was added in turns to the butter mixed in the vessel:
When the components dissolved thoroughly, the water phase was added to the fat phase vessel and approx. 1 m3 of nitrogen at the pressure of 2 Pa was added while mixing it all very intensively. When all the components were mixed, the obtained final product was placed in a scraped-surface cooler and cooled down to the temperature of 17°C. The low-fat butter produced in the process contained: Water in the amount of 56.89% by weight; Milk fat in the amount of 39% by weight; Emulsifier E-471 in the amount of 1% by weight; Polyricinoleate in the amount of 1.2% by weight; Salt in the amount of 0.4% by weight; Lecithin in the amount of 0.5% by weight; Milk acid in the amount of 0.03% by weight; Potassium sorbate in the amount of 0.05% by weight; Butter flavour in the amount of 0.02% by weight; Annatto colouring in the amount of 0.02% by weight. The produced butter had smooth, homogeneous consistency enabling its packaging in plastic, cube-shaped packagings for retail purposes. |