DE2538019A1 - PROCESS FOR THE PRODUCTION OF A LOW-CALORIE AND HIGH-PROTEIN FAT EMULSION OF THE WATER-IN-OEL TYPE - Google Patents

Description

PATENTANWÄLTE ZENZ & HELBER D 4300 ESSEN 1 AM RUHRSTEIN 1 TEL .: (02 01) 4126 Page - " -

Our reference: M

MJÖLKCENTRALEN, EKONOMISK FÖRENING Dalagatan 3, Stockholm, Sweden

Process for making a low calorie and high protein Water-in-oil type fat emulsion

The invention relates to a process for the preparation of a low-calorie and high-protein fat emulsion of the Water-in-oil type, which initially has a protein-containing water phase and a fat phase containing oils and / or fats are produced separately and the water phase is then produced in the fat phase is brought to the emulsion. The invention also relates to an edible fat produced by this method.

There are already various processes for the production of high-protein and low-calorie edible fats in the form of a Water-in-oil emulsion known. In these known methods For the production of the water phase, proteins are precipitated from dairy products, whereby only acidic or acidic products can be used, the pH of which is in the range from 2.0 to 4.7, but under all circumstances not above 5.0.

The known processes which produce the water phase from acidic or acidic milk products have a number of disadvantages. Due to the acid precipitation of proteins, a fairly good precipitation of the casein is achieved, however This results in only a very incomplete precipitation of the whey protein, which is of high value. Estimated only a third of the whey protein can be extracted, while the remaining two thirds of the whey protein can be extracted arise as a necessary by-product.

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Due to the low pH of the milk product, which was previously considered necessary for the precipitation of casein, is a relatively acidic end product obtained, which is used to increase the rate of oxidation of the fat emulsion produced contributes, which in practice leads to a limited storage and shelf life of the end product.

It is well known that casein has a lower nutritional value than the mixture of casein and mol ^ protein, which makes up the total protein content of milk. It therefore proves to be a major disadvantage of the known process in which the end product is made sour or sour milk products are produced so that no larger proportion of the valuable mol%> red is usable. In addition, the known processes produce a by-product in the form of sour whey, which is of such low nutritional value that that it can only be used economically with great difficulty, which also leads to environmental problems due to its high acid content would lead if it were drained, and which has a comparatively high water content and such is highly hygroscopic in that it is difficult to dry and prepare in powder form.

It is therefore an object of the invention to provide a method for producing a reduced calorie edible fat in the form a water-in-oil emulsion with a high protein content in which a higher proportion of whey> proteins obtained during the production of the water phase and the by-products or residues either not acidic or only are so little acid that they can be drained or destroyed without difficulty.

In solving this problem, the invention is based on the consideration that it will be possible and of great advantage Must, the proteins for the water phase from sweet or only slightly sour milk products with a pH of preferably greater than 5.8 or at least greater than 5.1 to win. According to the invention it is therefore proposed that at the production of the water phase from a raw milk product

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such as skimmed milk, whole milk, sweet buttermilk, sweet whey or milk mixtures with a pH value greater than 5.1, preferably greater than 5.8, the milk or milk mixture is subjected to membrane filtration to obtain a protein concentrate, then the temperature of the protein concentrate is initially raised 80-105 ° C, preferably increased to 90-95 ° C and then lowered to 55-38 ° C, preferably to 50-45 ° C and that the protein concentrate is finally in a fat phase produced in a manner known per se in a ratio of 35- 65 %, preferably 39-41 % fat phase and the remainder water phase is brought to emulate. The milk or milk mixture is therefore subjected to a separation and concentration process in the form of membrane filtration, in which gel filtration can be used, in order to increase the concentration of both the casein and the Mcikeprotein. Examples of such membrane processes are ultrafiltration and dialysis. With the help of such a process, it is possible to obtain practically all of the casein in the milk or milk mixture and, in addition, almost 100% of the whey protein.

The procedure, which includes the aforementioned membrane process, requires a special treatment of the water phase, and the entire process for making a high protein, low calorie edible fat is illustrated below of the drawing, in which a schematic flow diagram of the method according to the invention is shown. Conventionally, the water phase and the fat phase are produced separately from one another, followed by the water phase is emulsified in a fat phase to obtain the intended fat emulsion. In the illustrated flow chart the various process steps for obtaining the water phase are designated with I, II and III and the production of the fat phase, which takes place in a conventional manner, is denoted by IV. The emulsification and the Final treatments of the fatty emulsion are indicated by V and VI.

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Production of the water phase

Step It As mentioned above, the water phase is produced from a sweet milk product, ie an unleavened or only slightly acidic milk product with a pH of at least 5.1, but preferably more than 5.8. The milk or milk mixture goes through a membrane process, ζ. Β. subjected to ultrafiltration or dialysis, in which gel filtration can be used as a substep. In the membrane process, a filtrate or permeate is filtered out, which mainly consists of lactose, salts and water, and a residue or retentate is obtained in the form of a concentrated protein solution that contains practically all of the casein and almost 100% of the whey protein. Normally, a small part of the lactose and the salts also remains in the residue or retentate, and if this part of less desirable substances is also to be removed, diafiltration can be used for washing out. During the process, water is added, which is filtered out together with the milk sugar or lactose and salts. The protein concentrate obtained in this way has a protein content of 9-24%. The method is preferably carried out in such a way that a protein content of 14-20 % is established.

The filtrate or permeate, which is a by-product in the membrane process arises, has a higher practical value than that of the known, despite its very low protein content Process by-product, because it has a higher pH value and can, for example, be dried to powder and as a Lining used; accordingly, the filtrate does not cause any environmentally harmful problems.

Step II; In this process step, the temperature of the protein concentrate is increased to 80-105 ° C., preferably between 90 and 95 ° C., and the product can optionally be kept at this temperature for a suitable period of time. At a temperature of 90-95 ° C, a holding

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time between one minute and ten seconds. At a lower temperature, a correspondingly longer one is likely Holding time and, at a higher temperature, a correspondingly shorter holding time may be suitable. Because of this increase in temperature the protein is denatured in such a way that both its water-holding and emulsifying properties increase.

In the course of this process step, salts such as sodium chloride, phosphates or citrates can also be added. That Sodium chloride is not necessary per se, but is only used to adjust the intended taste of the product added. Phosphates and citrates serve as calcium binding ions and are added in such a buffer amount that the pH of the protein concentrate that has changed during the previous process compared to that of the starting product can have changed something can be reset to the same value as the original product. The citrates and phosphates also affect the consistency of the protein concentrate and can therefore also add to the additional Purpose of adjusting the consistency of the water phase can be added. If the pH of the starting product, for example is between pH 6.3 and pH 6.8 and has decreased in the course of the previous process, it becomes adjusted to a pH of 6.0 to 7.0.

Step III: In the course of this process step, the temperature of the protein concentrate is lowered to 55-38 ° C., preferably to a temperature between 50-45 ° C., at which the water phase can be suitably added to the fat phase. In some cases it may be useful to add salts during this step. This addition takes place in the same way as in step II with regard to the taste of the intended end product and to control the consistency of the water phase and to adjust the pH. The possibility of adding consistency-controlling salts in the course of process steps II or III or in both steps provides a multitude of possibilities for setting the properties of the end product.

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In this way, the products can be tailored to various market needs quickly and without problems At the same time, it is possible to become practically independent of changes in the starting products.

It has been found useful out of some modification take advantage of the cooling step described above. By cooling the protein concentrate in two consecutive In steps with a holding time in between, it becomes possible to adjust the viscosity of the water phase and to increase the water-holding property of the protein and result in an end product with increased emulsion stability to win. In the course of this modified cooling process, the protein concentrate is initially preferably heated to 70-55 ° C cooled, held at this intermediate temperature for a period of 30 minutes to 2 hours and finally in a second cooling stage cooled down to the appropriate emulsion-forming temperature, which is 55-38 ° C, preferably is 50-45 ° C.

Step IV; Independently of the production of the water phase according to the steps I to III described above, a fat phase is produced in the conventional way from butterfat, vegetable oils, emulsifiers and other additives. Conventional margarine-fat mixtures can also be used as the fat mixture. Similar to the water phase, the fat mixture has a temperature of 38-55 ° C, preferably 45-50 ° C.

Step V: The emulsion formation takes place in that the water phase is successively added to the fat phase with mechanical mixing or stirring. The emulsion is formed with vigorous mixing or stirring. Both the fat content and the type of emulsion, which according to the above description must be of the water-in-oil type, must be carefully checked or monitored. The fat content is determined by adding the water phase or, if necessary, by adding the

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Fat phase controlled in such a way that the fat content of the end product is between 35 and 65%, preferably 39-41%. In the course of this process step, flavorings, if desired, admitted. Such flavorings can, however, also be added in the course of process step III will.

Step VI: After the emulsion has been formed, the product is finished in a conventional manner by pasteurizing at 72 ° C for 15 seconds or an appropriate suitable temperature / time combination and then cooling the product to less than 12 ° C. The pasteurized and cooled product is also hermetically sealed or packaged in a conventional manner.

In an alternative method, which is also part of the invention, the protein concentrate is removed from the heat treatment in process step II or after cooling in process step III temporarily slightly acidic to the To give the product a good aroma. The degree of acidification is limited, however, and the pH should never be lower than 5.2. After acidification, neutralization takes place to a pH between 6.0 and 7.0, preferably between 6.3 and 6.8 instead. Only a relatively small amount is required to restore the pH value Neutralizing agent, since in this case only a relatively small amount of Lactic acid is formed.

As previously mentioned, in the method described, milk or a milk mixture with a pH value that is preferably is greater than 5.8, used as the starting product, and the milk or milk mixture used to obtain a the highest possible protein content subjected to membrane filtration. Such filtration can be done with high efficiency be carried out at a pH greater than 6 or less than 3.5. On the other hand is the efficiency this type of filtration within a pH between

6 and 3.5 low. 609817/0690

In the following, the invention is illustrated by means of examples for the production of a low-calorie edible fat (margarine) with a high protein content further described:

EXAMPLE 1

60 kg of protein concentrate with a protein content of 17.8% were obtained from 335 kg of skimmed milk by ultrafiltration. There was also a by-product of 27 5 kg of protein-free, sweet filtrate or permeate of good quality. 1.2 kg of NaCl and 0.1 kg of Na ₃ -citrate-2H ₂ O were added to the protein concentrate. The protein concentration was reduced to 15 % . The protein mixture was heat treated in a plate heat exchanger at 95 ° C. and held at this temperature for 3 minutes. The mixture was then cooled down to 50.degree.

60 kg of the protein mixture treated in this way was poured into a melted Fat blend of 18 kg of soybean oil, 22 kg of butter oil and 280 g of a commercially available monoglyceride mixture stirred in at 50 ° C. The finished mixture was pasteurized at 75 C for one minute and then in a conventional two-stage stirred cooler cooled to a packaging temperature of 8 ° C. During an investigation the product after refrigerated storage (6 ° C) for 24 hours and 30 days became extremely spreadable and consistency established.

EXAMPLE 2

A protein mixture was prepared in principle according to Example 1, with the exception that 0.2 kg of disodium hydrogen phosphate was added instead of citrate. The mixture was heat-treated in a water bath at 85 ° C for 30 minutes. The mixture was then cooled to 50 ° C. With the help of water at 50 ° C, the protein content was increased to 13.5% set. 60 kg of the heat-treated protein mixture was

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in a melted fat mixture of 45 C from 10 kg soybean oil, 30 kg of butter oil and 300 g of a commercially available monoglyceride mixture are mixed in. The finished The mixture was added to 20 grams of a conventional butter flavor. The mixture was treated as in Example 1. The finished product had a good spreadability up to 0 C and a buttery aroma.

EXAMPLE 3

60 kg of protein concentrate with a protein content of 13.3 % were produced by ultrafiltration similar to Example 1. An oxygen waker culture was added and the product was kept at 20 ° C. When the pH dropped to 5.1, the mixture was neutralized to pH 6.75 with a NaOH solution. Another 1.8 kg of NaCl was added. The protein mixture was then heat-treated as in Example 1 and cooled to 48.degree.

0.25 kg sodium hydrogen phosphate was then added, and the procedure according to Example 2 was then continued.

This product had after research with existing Products of a similar nature have completely comparable properties.

EXAMPLE 4

100 kg of a fat emulsion were prepared according to Example 3, with the difference that a conventional margarine fat blend was used as the fat blend. The emulsion was pasteurized in a plate heat exchanger at 72 ° C. for 3 minutes, after which the product was placed in a stirred heat exchanger cooled to 16 ° C and packaged. The finished one

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The product had a clean taste and an attractive appearance.

EXAMPLE 5

A protein mixture was put together according to Example 1 and heat-treated. The mixture was then cooled in two successive steps, namely in a first step from 60 ° C. and held at this temperature for 37 minutes. In the second step, the mixture was heated to 48 ° C i
treated.

cooled to 48 ° C and otherwise according to Example 1

The finished product had very good spreadability within of a wide temperature range and clean taste and excellent aroma.

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Claims (7)

253R019 Claims (l), method of making a low-calorie and strong protein-containing fat emulsion of the water-in-oil type, in which initially a protein-containing water phase and an oils and / or fat phase containing fats are produced separately and then the water phase in the fat phase Emulsion is brought, characterized in that in the preparation of the water phase of a Raw milk product, such as skimmed milk, whole milk, sweet buttermilk, sweet whey or milk mixtures with a pH value greater than 5.1, preferably greater than 5.8, assumed the milk or the milk mixture of a membrane filtration subjected to the production of a protein concentrate, then the temperature of the protein concentrate initially to 80-105 C, preferably increased to 90-95 ° C and then lowered to 55-38 ° C, preferably 50-45 ° C and that the protein concentrate finally in a fat phase produced in a manner known per se with a ratio of 35-65%, preferably 39-41% fat phase and the remainder water phase is made to emulsify. 2. The method according to claim 1, characterized in that the protein concentrate produced by membrane filtration au before the temperature increase.
Diafiltration is washed. before the temperature is increased to 80 to 105 C by a 3. Method according to claim 1 or 2, characterized in that that the protein concentrate after the temperature increase to 80-105 ° C at this temperature between 45 minutes and Held for 1 second or subjected to an appropriate time-temperature treatment before cooling to 55-38 C. will. _{z / bu} 609812/0690 4. The method according to any one of claims 1 to 3, characterized in that that the protein concentrate before the temperature increase to 80-105 ° C or after cooling to a temperature from 55-38 ° C is temporarily acidified, whereupon the protein concentrate to a pH of 6.0 to 7.0, preferably 6.3 to 6.8 is neutralized. 5. The method according to any one of claims 1 to 4, characterized in that that calcium binding agents, e.g. B. phosphates, Citrates and / or sodium chloride before or during the temperature treatment of the protein concentrate to 80 to 105 ° C and / or are added while it is cooling to 55 to 38 ° C. 6. The method according to any one of claims 1 to 5, characterized in that that the cooling of the protein concentrate after its heat treatment to 80-105 ° C in two successive stages The following steps are carried out, the protein concentrate being cooled in a first step to 70-55 ° C and at this temperature is maintained between 30 minutes and 2 hours and cooled to 55-38 ° C. in a second step will. 7. Low-calorie water-in-oil type emulsion with a high protein content, produced by the method according to any one of claims 1 to 6. 6 0 9 8 12/0690