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 fatInfo
- 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
Links
- 235000021243 milk fat Nutrition 0.000 title claims description 3
- 239000000047 product Substances 0.000 claims description 20
- 239000012071 phase Substances 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 11
- 239000006071 cream Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000003381 stabilizer Substances 0.000 claims description 3
- 239000007762 w/o emulsion Substances 0.000 claims description 3
- 239000008346 aqueous phase Substances 0.000 claims description 2
- 239000005018 casein Substances 0.000 claims description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 2
- 235000021240 caseins Nutrition 0.000 claims description 2
- 239000003995 emulsifying agent Substances 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 235000009522 reduced-fat milk Nutrition 0.000 claims 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
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
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)
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 |
| 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 |
| CA 2143938 CA2143938A1 (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%) |
| PL93307853A PL307853A1 (en) | 1992-09-08 | 1993-09-03 | Method of obtaining an edible fat product of 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 |
| NO950880A NO950880D0 (en) | 1992-09-08 | 1995-03-07 | Process for preparing a fat product with reduced fat content |
| FI951045A FI951045A (en) | 1992-09-08 | 1995-03-07 | Process for the preparation of a lower fat fat product |
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) | FI951045A (en) |
| NO (1) | NO950880D0 (en) |
| NZ (1) | NZ255633A (en) |
| PL (1) | PL307853A1 (en) |
| SE (1) | SE470457B (en) |
| WO (1) | WO1994005160A1 (en) |
Families Citing this family (2)
| 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)
| 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. |
-
1992
- 1992-09-08 SE SE9202574A patent/SE470457B/en unknown
-
1993
- 1993-09-03 WO PCT/SE1993/000716 patent/WO1994005160A1/en not_active Application Discontinuation
- 1993-09-03 NZ NZ25563393A patent/NZ255633A/en not_active IP Right Cessation
- 1993-09-03 PL PL93307853A patent/PL307853A1/en unknown
- 1993-09-03 CA CA 2143938 patent/CA2143938A1/en not_active Abandoned
- 1993-09-03 AU AU49903/93A patent/AU4990393A/en not_active Abandoned
- 1993-09-03 EP EP93919781A patent/EP0659050A1/en not_active Withdrawn
-
1995
- 1995-03-07 FI FI951045A patent/FI951045A/en unknown
- 1995-03-07 NO NO950880A patent/NO950880D0/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| NO950880L (en) | 1995-03-07 |
| CA2143938A1 (en) | 1994-03-17 |
| WO1994005160A1 (en) | 1994-03-17 |
| NZ255633A (en) | 1995-07-26 |
| NO950880D0 (en) | 1995-03-07 |
| FI951045A0 (en) | 1995-03-07 |
| EP0659050A1 (en) | 1995-06-28 |
| FI951045A (en) | 1995-03-07 |
| SE9202574L (en) | 1994-03-09 |
| PL307853A1 (en) | 1995-06-26 |
| SE9202574D0 (en) | 1992-09-08 |
| AU4990393A (en) | 1994-03-29 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| NAL | Patent in force |
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