CS258683B3 - The method of production of spreading butter - Google Patents

Abstract

The solution is dependent on AO 226 332, where milk proteins, an emulsifier, a stabilizer are added to a mixture of cream, or a mixture of milk and butter, or anhydrous milk fat, the mixture is heat-treated and homogenized at temperatures of 30 to 75 ° C. The active acidity of the mixture is adjusted by adding sour cream, pure thermophilic dairy cultures, citric acid, lactic acid, or a mixture of the above substances.

Description

BACKGROUND OF THE INVENTION The present invention relates to a process for the preparation of spread butter according to AO 226 332, wherein the cream, or a mixture of milk and butter, or anhydrous milk fat, is supplemented with milk proteins, emulsifiers, stabilizers, and the like. the dye is homogenized after heating to 55 DEG-95 DEG C. and added to the consumer packs by the addition of cream or organic acids.

A disadvantage of the production process of AO 226 332 is that it is not possible to achieve an increased acidity of the product only by the addition of a creamy additive which is inactivated by the heats used.

Disadvantages of the method of manufacture according to AO number 226 332 removes the invention in which the cream, or a mixture of milk and butter, or anhydrous milk fat is added with milk proteins, emulsifiers, stabilizers, table salt, or salt. the dye is heated to 55-95 ° C, heated to -35 ° C to 75 ° C and homogenized. Cream blends or thermo-filed dairy cultures are mixed into the blend. An advantage of the process of the invention is that a lower addition of organic acids is sufficient to achieve the desired acidity of the product, or the desired acidity of the product can be achieved without the addition of organic acids by fermentation of the mixture, thereby improving the sensory properties of the product. Example 1

To 1000 kg of milk-treated cream with a fat content of 40 g in 100 g, add 40 kg of skimmed-milk powder, 7 kg of milk protein concentrates, 10 kg of swelling starch and 3.5 kg of emulsifier. The mixture is stirred, heated to 55 ° C and homogenized at 28 MPa. After homogenization, 50 liters of creamy starter and 50 liters of thermophilic clean dairy cultures are blended and the mixture is hot-filled into consumer packages. Example 2

417 kg of butter, 445 kg of liquid skim milk, 40 kg of skimmed milk powder, 5 kg of milk protein concentrates and 4.4 kg of emulsifier are used per 1 000 kg of finished product. The mixture is heated to 95 ° C, cooled to 75 ° C, homogenized at 25 MPa. After homogenization, citric acid or lactic acid, or a 1: 1 mixture of citric acid and lactic acid, is added to the mixture in such a way that the active acidity of the final product is pH 5.8 and the mixture is hot-filled into consumer packaging . Example 3

515 kg of skimmed milk is heated together with 340 kg of anhydrous milk fat, 50 kg of skimmed milk powder, 5 kg of emulsifier, 5 kg of cooking salt, 4 kg of gelatin and 6 kg of intumescent starch to 80 ° C. The mixture is homogenized at 55 ° C and 21 MPa and 50 kg of cream creamer, 29 kg of thermophilic dairy cultures and citric acid are added to the homogenized mixture in such a quantity that the resulting acidity of the mixture is pH 5.3 and the mixture is hot. it fulfills consumer packaging. EXAMPLE 4 D-1000 kg of dairy-treated cream with a fat content of 40 g in 100 g is added 40 kg of dried-skimmed milk, 7 kg of milk protein concentrates, 10 kg of swelling starch, 3.5 kg of emulsifiers. The mixture is stirred, heated to 75 ° C, cooled to 30 ° C, 20 kg of cream creamer is added, the mixture is homogenized at 20 MPa and filled into consumer packages. Example 5

To 100 kg of milk-treated cream with a fat content of 42 g in-100 g, add 45 kg of dried-skimmed milk, 10 kg of thermally modified starch, 3 kg of emulsifiers. The mixture is heated to 55 ° C and homogenized at 20 MPa. 30 kg of cream creamer is mixed into the mixture and filled into consumer packaging.

Claims (1)

SUBJECT A method of producing spreading butter according to AO 226 332, in which milk proteins, in the form of powdered milk or milk protein concentrates, are added to the milk, or a mixture of milk fat and milk with a fat content of 30 to 60 g in 100 g, or a mixture of milk powder and milk protein concentrates, an emulsifier, a stabilizer and a cooking salt, the mixture is heated to a temperature of 55 to 95 ° C and homogenized at a pressure of 10 to 30 MPa, creamy flavor is added to 100 kg of the mixture - a quantity of 5 to 26 kg, adjusting the active acidity of the mixture to a pH of 6,4 to 4,4 with a mixture of cream and citric acid, or with citric acid or lactic acid, or citric acid and lactic acid, in that the addition of cream, pure thermophilic dairy cultures, citric acid, lactic acid, or mixtures thereof and homogenization of the mixture is carried out at a temperature of 30-75 ° C.