CA1101265A - Method of manufacture of a butter spread - Google Patents
Method of manufacture of a butter spreadInfo
- Publication number
- CA1101265A CA1101265A CA313,217A CA313217A CA1101265A CA 1101265 A CA1101265 A CA 1101265A CA 313217 A CA313217 A CA 313217A CA 1101265 A CA1101265 A CA 1101265A
- Authority
- CA
- Canada
- Prior art keywords
- mixture
- weight
- cream
- product
- butter
- 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.)
- Expired
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- Dairy Products (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
The disclosure relates to the manufacture of a butter spread, which in comparison with butter contains a substantially lower fat content (19 to 48%) and an increased protein content (4.6 to 7.7%). The manufacture starts from cream, possibly from cream with vegetable oil, which is enriched by addition of dried milk or protein concentrate, is pasteurized and homogen-ized and fermented with clean milk cultures. By a repeated homogenization and addition of a stabilizer a consistency similar to butter with a very good spreading ability even at refrigerator temperature is achieved. The product is durable also without the addition of preservers.
The disclosure relates to the manufacture of a butter spread, which in comparison with butter contains a substantially lower fat content (19 to 48%) and an increased protein content (4.6 to 7.7%). The manufacture starts from cream, possibly from cream with vegetable oil, which is enriched by addition of dried milk or protein concentrate, is pasteurized and homogen-ized and fermented with clean milk cultures. By a repeated homogenization and addition of a stabilizer a consistency similar to butter with a very good spreading ability even at refrigerator temperature is achieved. The product is durable also without the addition of preservers.
Description
The invention relates to a process for manufacturing a butter spread, and utilizing simple means while giving a product of high degree~
Butter spreads with low fat content are manufactured as low caloric butter or semi-butter. The technology for manu-facturing such modified butter is rather demanding due to the high content of water in the products obtained. It requires a complicated manufacturing arrangement and stabilizers of water obtained from milk. This process also requires-milk free of raw material and obtained by rather complicated technological processes. These modified butters can be kept for a while by using preservation admixtures, which is another drawback.
According to this invention a mixture o-f sweet cream with skimmed milk or protein concentrates is pasteurized prefer-ably inocculated with suitable clean milk cultures and sub-mitted to a first homogenization at a temperature of 20 to 30C under pressures of 25 to 10 MPa. Then, the mixture is lef~ to mature until a Dornic acidity degree of 68 to 112 is reached. The thus acidified mixture is stabilized with 0.1 to 5% by weight of a food-stuff water stabilizer and heated to a temperature of 65 to 80C whereby it is submitted to a second homogenization under a pressure of 5 MPa. The mixture is then packed into suitable containers or packages and cooled ;~
to a temperature of 3 to 10C. The product can be also manu-factured from sweet cream without acidifying. It can be flavoured by the addition of some flavour and aromatic ingredients. It is possible to add certain vegetable oil to sweet cream, up to a fat content of 50% by weight.
Broadly stated, the invention relates to a process for manufacturing a butter spread which comprises adding to sweet cream a thickening agent selected from dried skimmed milk and protein concentrates, and pasteurizing the mi~cture B -1- ~
after cooling, submitting it to a first homogenizing at temperatures from 20 to 30C and pressure from 10 to 25 MPa9 then acidifying the mixture with a suitable clean milk culture and allowing it to mature until a Dornic acidity degree of between 68 and 112 is achieved, stabilizing the resulting coagulated product by adding a foodstuff water stabilizer in an amount between 0.1 to 5% by weight and heating it to 65 to 80C and homogenizing it for a second time at a pressure about 5 MPa, after homogenization, ~illing the product into suitable packages and cooling it to a temperature between 3 and 10C.
This manufacturing process represents a new techno-logy, which is simple, time saving and uses easily accessible stabilizers. The product obtained is nutritiously advantageous due to its low caloric content because it contains li~tle fat and due to its suitable relation to proteins. The butter spread lB -la-
Butter spreads with low fat content are manufactured as low caloric butter or semi-butter. The technology for manu-facturing such modified butter is rather demanding due to the high content of water in the products obtained. It requires a complicated manufacturing arrangement and stabilizers of water obtained from milk. This process also requires-milk free of raw material and obtained by rather complicated technological processes. These modified butters can be kept for a while by using preservation admixtures, which is another drawback.
According to this invention a mixture o-f sweet cream with skimmed milk or protein concentrates is pasteurized prefer-ably inocculated with suitable clean milk cultures and sub-mitted to a first homogenization at a temperature of 20 to 30C under pressures of 25 to 10 MPa. Then, the mixture is lef~ to mature until a Dornic acidity degree of 68 to 112 is reached. The thus acidified mixture is stabilized with 0.1 to 5% by weight of a food-stuff water stabilizer and heated to a temperature of 65 to 80C whereby it is submitted to a second homogenization under a pressure of 5 MPa. The mixture is then packed into suitable containers or packages and cooled ;~
to a temperature of 3 to 10C. The product can be also manu-factured from sweet cream without acidifying. It can be flavoured by the addition of some flavour and aromatic ingredients. It is possible to add certain vegetable oil to sweet cream, up to a fat content of 50% by weight.
Broadly stated, the invention relates to a process for manufacturing a butter spread which comprises adding to sweet cream a thickening agent selected from dried skimmed milk and protein concentrates, and pasteurizing the mi~cture B -1- ~
after cooling, submitting it to a first homogenizing at temperatures from 20 to 30C and pressure from 10 to 25 MPa9 then acidifying the mixture with a suitable clean milk culture and allowing it to mature until a Dornic acidity degree of between 68 and 112 is achieved, stabilizing the resulting coagulated product by adding a foodstuff water stabilizer in an amount between 0.1 to 5% by weight and heating it to 65 to 80C and homogenizing it for a second time at a pressure about 5 MPa, after homogenization, ~illing the product into suitable packages and cooling it to a temperature between 3 and 10C.
This manufacturing process represents a new techno-logy, which is simple, time saving and uses easily accessible stabilizers. The product obtained is nutritiously advantageous due to its low caloric content because it contains li~tle fat and due to its suitable relation to proteins. The butter spread lB -la-
2~iS
according to this invention shows a smooth, fine consistency and is easily spread even at refri~erator temperatures. It has an agreeable and delicious taste and a sufficient durability even without ~he addition of preserving agents. .
A mixture of sweet cream having a fat content of 20 to 50% by weight with 2 to 10% by weight of dried skimmed milk is pasteurized and cooled to 20 to 30C, inocculated with 0.1 to 5% :
by weight of a suitable milk culture. It is first homogenized at pressures from 10 to 25 MPa whereby a change of the emulsion condition of the mixture is achieved and the consistency of the product is favourably influenced. The mixture is left to mature : :
: :
up to an acidity degree of 68 to 112D. 0.1 to 5% by weight of a foodstuff water stabilizer is added into the acidified cream mixture and after stirring, the mixture is heated to 65 to 80C
under continuous stirring. At this temperature the mixture is homogenized for the second time at a pressure of 5 MPa in order to give a product with a fine consistency. The homogenized pro-duct is filled into packages and left at temperatures of 3 to 10C. The following day the product can be delivered.
The invention relates to a process for manufacturing a butter spread which comprises adding to sweet cream a thicken~
ing agent selected from dried skimmed milk and protein concen-trates, and pasteurizing the mixture' after cooling, submitting it to a first homogenizing at temperatures from 20 to 30C and pressure from 10 to 25 MPa, then acidifying the mixture with a suitable clean milk culture and allowing it to mature until a Dornic acidify degree of between 68 to 112 is achieved, stabil-izing the resulting coagulated product by adding a foodstuff water stabilizer in an amount between 0.1 to 5% by weight and heating it to 65 to 80C and homogenizing it for a second time at a pressure about 5 MPa, after homogenization, filling the product into suitable packages and cooling it to a temperature between 3 and 10C.
- 2 - :
l2~
The following examples will show more clearly the whole process.
EXAMPLE l A cream having a fat content of 40% ~y weight to which 6% by weight of dried skimmed milk has been added is pasteurized and cooled to 25C, after which it is inocculated with 0.5% by weight of a cream starter. The mixture is homogenized at a pressure of 20 MPa. The homogenized mixture is left to mature until an acidity degree of 68D is achieved. In the ma-tured cream mixture 1% by weight o~ a stabilizer and 0.5% o~ sodium chloride is dissolved and the required amount of foodstuff die is added in order to obtain a suitable colour shade of the pro-duct. The mixture is subsequently heated over a heater, possibly in a double vessel under intensive, but smooth stirring to a temperature of 75C where it is homogenized at a pressure of 5 ~Pa and delivered the following day The thus manufactured -butter spread contains ~6% dry substance. The dry substance contains 35% mil]c fat, 3.8% proteins, 6% saccharides, 1.2% ashes and shows an active acidity about pH 4.5.
A cream having a ~at content of 25% by weight is mixed with S% of a protein concentrate' the mixture is pasteurized and subsequently worked as mentioned in Example l. There is ob-tained a product which contains 36% dry substance, including 7.6% proteins, 23.7% fat and 4.8% saccharides. This product has an improved nutritious ratio of fats and proteins.
A cream thickenèd by the addition of skimmed milk is pasteurized and cooled to a temperature of 23C, after which it . . .
is inocculated with 1% of cream starter. It is -then homogenized at a pressure of 22 MPa. The mixture is left to mature until an acidity of 70D is achieved. Then, 1% by weight o~ a stabilizer .. . .. ..
~12~5 is added. Flavouring ingredients are subsequently added, namely for 100 kg of the mixture, 0. 02 kg of dried parsley, 0~1 kg of dill, 3 kg of cut onion and 3 kg of red pepper. The mixture is heated to 70C and homogenized at a pressure of 5 MPa, cooled and filled into packages.
The mentioned flavouring ingredients can also be added prior to packaging.
A cream with a fat content of 30% by weight is mixed with 16% by weight of sunflower oil and enriched with 6% by weight of dried skimmed milk. The mixture is pasteurized and cooled to 27C~ after which it is inocculated with 2% by weight of clean milk culture. The mixture is thereafter first homogen-ized under a pressure of 15 MPa and left to mature until an acidity degree of 80D is reached. Then 2% by weight of a water stabilizer on a starch base is addecl and the mixture is heated while continuously stirring to 73C. It is then homogenized a second time. The product is cooled to 10C. The product ob-tained contains about 8% linoleic acid.
according to this invention shows a smooth, fine consistency and is easily spread even at refri~erator temperatures. It has an agreeable and delicious taste and a sufficient durability even without ~he addition of preserving agents. .
A mixture of sweet cream having a fat content of 20 to 50% by weight with 2 to 10% by weight of dried skimmed milk is pasteurized and cooled to 20 to 30C, inocculated with 0.1 to 5% :
by weight of a suitable milk culture. It is first homogenized at pressures from 10 to 25 MPa whereby a change of the emulsion condition of the mixture is achieved and the consistency of the product is favourably influenced. The mixture is left to mature : :
: :
up to an acidity degree of 68 to 112D. 0.1 to 5% by weight of a foodstuff water stabilizer is added into the acidified cream mixture and after stirring, the mixture is heated to 65 to 80C
under continuous stirring. At this temperature the mixture is homogenized for the second time at a pressure of 5 MPa in order to give a product with a fine consistency. The homogenized pro-duct is filled into packages and left at temperatures of 3 to 10C. The following day the product can be delivered.
The invention relates to a process for manufacturing a butter spread which comprises adding to sweet cream a thicken~
ing agent selected from dried skimmed milk and protein concen-trates, and pasteurizing the mixture' after cooling, submitting it to a first homogenizing at temperatures from 20 to 30C and pressure from 10 to 25 MPa, then acidifying the mixture with a suitable clean milk culture and allowing it to mature until a Dornic acidify degree of between 68 to 112 is achieved, stabil-izing the resulting coagulated product by adding a foodstuff water stabilizer in an amount between 0.1 to 5% by weight and heating it to 65 to 80C and homogenizing it for a second time at a pressure about 5 MPa, after homogenization, filling the product into suitable packages and cooling it to a temperature between 3 and 10C.
- 2 - :
l2~
The following examples will show more clearly the whole process.
EXAMPLE l A cream having a fat content of 40% ~y weight to which 6% by weight of dried skimmed milk has been added is pasteurized and cooled to 25C, after which it is inocculated with 0.5% by weight of a cream starter. The mixture is homogenized at a pressure of 20 MPa. The homogenized mixture is left to mature until an acidity degree of 68D is achieved. In the ma-tured cream mixture 1% by weight o~ a stabilizer and 0.5% o~ sodium chloride is dissolved and the required amount of foodstuff die is added in order to obtain a suitable colour shade of the pro-duct. The mixture is subsequently heated over a heater, possibly in a double vessel under intensive, but smooth stirring to a temperature of 75C where it is homogenized at a pressure of 5 ~Pa and delivered the following day The thus manufactured -butter spread contains ~6% dry substance. The dry substance contains 35% mil]c fat, 3.8% proteins, 6% saccharides, 1.2% ashes and shows an active acidity about pH 4.5.
A cream having a ~at content of 25% by weight is mixed with S% of a protein concentrate' the mixture is pasteurized and subsequently worked as mentioned in Example l. There is ob-tained a product which contains 36% dry substance, including 7.6% proteins, 23.7% fat and 4.8% saccharides. This product has an improved nutritious ratio of fats and proteins.
A cream thickenèd by the addition of skimmed milk is pasteurized and cooled to a temperature of 23C, after which it . . .
is inocculated with 1% of cream starter. It is -then homogenized at a pressure of 22 MPa. The mixture is left to mature until an acidity of 70D is achieved. Then, 1% by weight o~ a stabilizer .. . .. ..
~12~5 is added. Flavouring ingredients are subsequently added, namely for 100 kg of the mixture, 0. 02 kg of dried parsley, 0~1 kg of dill, 3 kg of cut onion and 3 kg of red pepper. The mixture is heated to 70C and homogenized at a pressure of 5 MPa, cooled and filled into packages.
The mentioned flavouring ingredients can also be added prior to packaging.
A cream with a fat content of 30% by weight is mixed with 16% by weight of sunflower oil and enriched with 6% by weight of dried skimmed milk. The mixture is pasteurized and cooled to 27C~ after which it is inocculated with 2% by weight of clean milk culture. The mixture is thereafter first homogen-ized under a pressure of 15 MPa and left to mature until an acidity degree of 80D is reached. Then 2% by weight of a water stabilizer on a starch base is addecl and the mixture is heated while continuously stirring to 73C. It is then homogenized a second time. The product is cooled to 10C. The product ob-tained contains about 8% linoleic acid.
Claims (3)
1. Process for manufacturing a butter spread which com-prises adding to sweet cream a thickening agent selected from dried skimmed milk and protein concentrates, and pasteurizing the mixture, after cooling, submitting it to a first homogeniz-ing at temperatures from 20 to 30°C and pressure from 10 to 25 MPa, then acidifying the mixture with a suitable clean milk culture and allowing it to mature until a Dornic acidity degree of between 68 and 112° is achieved, stabilizing the resulting coagulated product by adding a foodstuff water stabilizer in an amount between 0.1 to 5% by weight and heating it to 65 to 80°C
and homogenizing it for a second time at a pressure about 5 MPa;
after homogenization, filling the product into suitable packages and cooling it to a temperature between 3 and 10°C.
and homogenizing it for a second time at a pressure about 5 MPa;
after homogenization, filling the product into suitable packages and cooling it to a temperature between 3 and 10°C.
2. Process as claimed in claim 1 which comprises adding flavours and aromatic material prior to the second homogeniza-tion.
3. Process as claimed in claim 1 or 2 which comprises increasing the fat content of the sweet cream by adding vegetable oil to an overall fat content up to 50% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA313,217A CA1101265A (en) | 1978-10-12 | 1978-10-12 | Method of manufacture of a butter spread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA313,217A CA1101265A (en) | 1978-10-12 | 1978-10-12 | Method of manufacture of a butter spread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1101265A true CA1101265A (en) | 1981-05-19 |
Family
ID=4112585
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA313,217A Expired CA1101265A (en) | 1978-10-12 | 1978-10-12 | Method of manufacture of a butter spread |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1101265A (en) |
-
1978
- 1978-10-12 CA CA313,217A patent/CA1101265A/en not_active Expired
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |