WO2010140164A2 - Procédé de production d'un ghee à basse teneur de cholestérol - Google Patents

Procédé de production d'un ghee à basse teneur de cholestérol Download PDF

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Publication number
WO2010140164A2
WO2010140164A2 PCT/IN2010/000358 IN2010000358W WO2010140164A2 WO 2010140164 A2 WO2010140164 A2 WO 2010140164A2 IN 2010000358 W IN2010000358 W IN 2010000358W WO 2010140164 A2 WO2010140164 A2 WO 2010140164A2
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WO
WIPO (PCT)
Prior art keywords
serum
butter
cholesterol
ghee
fat
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.)
Ceased
Application number
PCT/IN2010/000358
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English (en)
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WO2010140164A3 (fr
Inventor
Kanwal Nain Soni
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
STERLING AGRO INDUSTRIES Ltd
Original Assignee
STERLING AGRO INDUSTRIES Ltd
Priority date (The priority date 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 date listed.)
Filing date
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Application filed by STERLING AGRO INDUSTRIES Ltd filed Critical STERLING AGRO INDUSTRIES Ltd
Publication of WO2010140164A2 publication Critical patent/WO2010140164A2/fr
Publication of WO2010140164A3 publication Critical patent/WO2010140164A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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; PREPARATION THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/14—Butter powder; Butter oil, i.e. melted butter, e.g. ghee ; Anhydrous butter
    • A23C15/145—Removal of steroids, e.g. cholesterol or free acids; Fractionation of anhydrous milkfat by extraction with solvents other than solvent crystallisation or with supercritical gases or by distillation

Definitions

  • the present invention relates to a process for preparation of ghee of reduced cholesterol from melted butter serum.
  • the process of the present invention is a simplified process resulting in effective removal of cholesterol without affecting the quality of the product in terms of flavour, granularity and consistency.
  • the present invention further relates to the process for preparation of ghee of reduced cholesterol without the homogenization of butter serum.
  • Ghee is clarified butter that has been cooked longer to remove almost all the moisture and clarified to remove all unwanted solid matters, which is traditionally used in Indian cuisines. Ghee has a longer shelf life, both refrigerated and at room temperature than butter. Ghee can be prepared from milk of cow, buffalo, or mixture thereof. It contains 0.25% to 0.40% of cholesterol. Cholesterol mostly comes from animal fat, but people misconceive it to be a common feature of all oils and ghee. There are two types of fats, saturated and unsaturated fats. Unsaturated fats are favorable for the body, whereas saturated fats clog the arteries and can lead to health hazards.
  • Cholesterol as per Ayurveda, is an essential part of a healthy person and should be maintained as per the body requirement.
  • Currently available cholesterol-lowering drugs are promoted as safer and more effective, but most of the studies have failed to demonstrate a decrease in those taking them and the risks and side-effects appear to be similar to those seen with earlier medications.
  • US Patent No. 6110517 discloses the preparation of low cholesterol milk or low cholesterol cream by homogenizing milk or cream prior to removal of cholesterol. The fat and SNF components of milk are then recombined by undergoing another homogenization process step. Through this process the amount of beta cyclodextrin used in accordance to milk fat percentage for removal of cholesterol from pure milk or cream is very high.
  • US Patent No. 5264226 requires chilling of milk-betacyclodextrin mixture below 4°C for removal of only 52 % cholesterol, while from cream the binding agent used for removal of cholesterol is a polymerized product of Beta Cyclodextrin and reduction of cholesterol achieved is also very low at 42%.
  • WO 99/17620 discloses the process for removal of cholesterol contained in an emulsion of animal origin fat having fat globules of variable size and includes the step of reducing the size of fat globules of the emulsion to a predetermined size (0.76 micron -0.99 micron) by homogenizing the milk at a pressure of 200 kg/cm 2 .
  • the milk- cyclodextrin mixture is mixed at 500 rpm for 10 minutes at O 0 C and then centrifuged at 4OC for 1 minute at 6500 rpm. After discarding cholesterol-cyclodextrin complex, mix the cream & skim milk portions.
  • the present invention provides an effective process for commercial production of low cholesterol ghee that protects people against heart diseases and hypertension. While this ghee is not only beneficial to the health conscious, its shelf life is also same as normal ghee.
  • the present invention relates to a process for preparing ghee of reduced cholesterol content, said process comprising providing a melted butter serum at a temperature in the range of 35°C to 65°C; adding beta cyclodextrin in a range of 1% to
  • the present invention further relates to the process for producing ghee of reduced cholesterol, wherein the ghee of reduced cholesterol is further subjected to filtering, clarification and controlled cooling.
  • the present invention provides a process for preparing ghee of reduced cholesterol content, said process comprising:
  • the process further comprises filtering of the ghee of reduced cholesterol
  • a melted butter serum at a temperature of about 35 0 C to 65°C; adding beta cyclodextrin in a range of 1% to 10% by weight of total fat content in the butter serum; agitating the butter serum at an agitator speed of 25 rpm to 50 rpm for 30 minutes to 60 minutes at a temperature in the range of 30 0 C to 55°C; separating a water serum phase containing cholesterol-beta cyclodextrin complex from the butter serum to obtain a concentrated butter fat serum of reduced cholesterol content; adding 15% v/v to 25% v/v of water to the concentrated butter fat serum followed by repeating the above process steps of adding beta cyclodextrin, agitating and obtaining the concentrated butter fat serum; and heating the concentrated butter fat serum to a temperature of 102 0 C to 108 0 C for a sufficient time to remove all moisture content, to obtain ghee of reduced cholesterol.
  • the process of the present invention is devoid of homogenization step.
  • the temperature of the melted butter serum is in the range of 40 0 C to 55°C. In yet another embodiment, the temperature of the melted butter serum is in the range of 45°C to 50°C.
  • beta cyclodextrin is added in a range of 4% to 8% by weight of total fat content in the butter serum.
  • the butter serum is agitated for 45 minutes to 60 minutes at a temperature in the range of 40°C to 55°C.
  • the separation of the water serum phase containing cholesterol-beta cyclodextrin complex from the butter serum is by centrifugation.
  • the cholesterol is reduced by 70% to 95% by employing the process of the present invention.
  • Butter was prepared through continuous butter making machine (CBM). Butter coming out from the CBM was pumped to the butter melting coils and melted butter serum was collected in a balance tank having an agitation facility.
  • the melted butter serum temperature was kept at preferably not greater than 65 0 C, more preferably from 40°C to 55°C and most preferably from 40°C to 48 0 C.
  • Beta cyclodextrin was taken in the range of 1%— 10% by weight of milk fat in the balance tank, preferably between 1%- 8 % by weight, and more preferably between 4%- 8% of total fat taken in the balance tank. It was dissolved in 30 — 40 litres of water.
  • Beta cyclodextrin water solution was added to the melted butter serum in the tank at a temperature preferably not greater than 65°C, more preferably from 40°C to 55 0 C and most preferably from 40 0 C to 48 0 C.
  • the mixture was stirred gently (agitator speed 25 - 50 rpm) at 40 0 C - 55°C for preferably not greater than 90 minutes, more preferably from 30 to 60 minutes and most preferably from 45 to 60 minutes.
  • the treated butter serum-beta cyclodextrin mixture was fed to a serum separator.
  • the water phase along with added cholesterol-cyclodextrin complex was removed from the butter serum phase to obtain a concentrated butter fat serum.
  • Example 2 The addition of beta-cyclodextrin for effective removal of cholesterol can be repeated again.
  • the concentrated butter serum phase separated from first step treatment may or may not be mixed back with water serum separated.
  • 25% v/v of water was added to the contents of the tank and the contents of the tank was heated to temperature preferably not greater than 65°C, more preferably from 40 0 C to 55°C and most preferably from 40 0 C to 48°C.
  • the second half of Beta cyclodextrin water solution was now added into the tank at temperature preferably not greater than 60 0 C, more preferably from 35°C to 55 0 C and most preferably from 35°C to 40 0 C.
  • the mixture was stirred gently (agitator speed 25 - 50 rpm) at 35°C - 4O 0 C for preferably not greater than 90 minutes, more preferably from 30 to 60 minutes and most preferably from 45 to 60 minutes. It was then fed to serum separator. The water phase along with added cholesterol-cyclodextrin complex was removed from the butter serum phase.
  • the two step treatment of concentrated butter serum has been found to be more advantageous than the single step removal of cholesterol. It has been experimentally observed that single step binding of cholesterol with cyclodextrin is achievable up to 70 % only while in combination with second step treatment the removal of cholesterol is about 95%, more specifically from 88% to 95%, and most specifically from 88 to 92 % of the original levels in untreated milk fat.
  • Example 3
  • the separated concentrated butter fat serum of example 1 or 2 was taken to Ghee Kettle for cooking and converting it to low cholesterol Ghee. All remaining moisture in the butter serum was removed during cooking and in the process small amounts of milk SNF got cooked during heating in the open pan.
  • the prepared Ghee was filtered and transferred to the settling tank, wherein the burnt/cooked milk SNF in the form of residue was settled and separated by gravity.
  • the Ghee was then clarified and then transferred for cooling in a filling tank, which was jacketed for controlled cooling prior to its packing.
  • the packed ghee was transferred to cold room for granulation.
  • Example 4 Level of addition of Beta-Cyclodextrin 700 kg butter serum containing 84% milk fat was taken as starting material and added with a first part of beta cyclodextrin prepared at an amount of 3%, 5%, 7% and 8% respectively on weight of fat content.
  • the amount of cyclodextrin for dissolving in 40 litres of water was calculated on fat basis of the butter serum.
  • Half of the amount of cyclodextrin dissolved in 40 litres of water was added to butter serum at temperature preferably not greater than 65°C, more preferably from 40°C to 55°C and most preferably from 40 0 C to 48 0 C and was stirred gently (agitator speed 25-50 rpm).
  • the butter serum was separated by centrifugal method of separation. The remaining second half of the amount of cyclodextrin was added during step treatment and cholesterol removed butter serum was obtained.
  • Table 1 shows the effect of level of beta- cyclodextrin for the removal of cholesterol.
  • the temperature of treatment of beta cyclodextrin also affects the level of removal of cholesterol from melted butter serum.
  • Example 6 Effect of time of agitation.
  • the separated concentrated butter fat serum was then cooked in an open pan for conversion into Ghee.
  • Table 3 shows effect of holding period during agitation on removal of Cholesterol.
  • Table 5 shows the effect of variable step treatment on removal of Cholesterol, as in example 1 and 2.

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  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Cette invention concerne un procédé de préparation d'un ghee à teneur de cholestérol réduite à partir de sérum de beurre fondu. Cette invention concerne également le procédé de préparation d'un ghee à teneur de cholestérol réduite sans homogénéisation du sérum de beurre. Une bêta-cyclodextrine, à raison de 1 à 10 % en poids de la teneur totale de matière grasse du sérum de beurre, est ajoutée au sérum de beurre fondu à une température dans la plage de 35 à 65°C. Le sérum de beurre est agité à une vitesse de 25 à 50 tours/minute pendant 30 à 60 minutes. La phase aqueuse du sérum contenant le complexe cholestérol-bêta-cyclodextrine est séparée du sérum de beurre et la phase grasse du sérum de beurre concentré à teneur de cholestérol réduite est collectée. Le chauffage du sérum gras de beurre concentré jusqu'à une température de 102 à 108°C pendant un temps suffisant pour éliminer toute la teneur d'humidité donne un ghee à teneur de cholestérol réduite.
PCT/IN2010/000358 2009-06-05 2010-05-28 Procédé de production d'un ghee à basse teneur de cholestérol Ceased WO2010140164A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IN1156/DEL/2009 2009-06-05
IN1156DE2009 2009-06-05

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WO2010140164A2 true WO2010140164A2 (fr) 2010-12-09
WO2010140164A3 WO2010140164A3 (fr) 2011-05-05

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2025226160A1 (fr) * 2024-04-26 2025-10-30 Rajesh Chatterjee Procédé amélioré de fabrication de ghee riche en arôme

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5264226A (en) 1989-07-12 1993-11-23 Roquette Freres Process for preparing dairy products with a low content of sterols, particularly of cholesterol
WO1999017620A1 (fr) 1997-10-06 1999-04-15 Eugene Science Inc. Procede de reduction de la teneur en cholesterol dans les produits laitiers
US6110517A (en) 1997-08-02 2000-08-29 Se Jong University Method for removing cholesterol from milk and cream

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2601959B1 (fr) * 1986-07-24 1988-12-02 Monserbio Gie Procede d'elimination du cholesterol contenu dans une matiere grasse d'origine animale et matiere grasse appauvrie en cholesterol obtenue
FR2648988B1 (fr) * 1989-06-29 1991-10-18 Roquette Freres Procede de fabrication de produits laitiers a teneur reduite en sterols, et produits ainsi obtenus
FR2664604B1 (fr) * 1990-07-13 1994-05-06 Monserbio Procede de decomposition de complexes d'inclusion de beta-cyclodextrines.
JP2726217B2 (ja) * 1993-05-19 1998-03-11 植田製油株式会社 油脂中のコレステロール除去方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5264226A (en) 1989-07-12 1993-11-23 Roquette Freres Process for preparing dairy products with a low content of sterols, particularly of cholesterol
US6110517A (en) 1997-08-02 2000-08-29 Se Jong University Method for removing cholesterol from milk and cream
WO1999017620A1 (fr) 1997-10-06 1999-04-15 Eugene Science Inc. Procede de reduction de la teneur en cholesterol dans les produits laitiers

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2025226160A1 (fr) * 2024-04-26 2025-10-30 Rajesh Chatterjee Procédé amélioré de fabrication de ghee riche en arôme

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Publication number Publication date
WO2010140164A3 (fr) 2011-05-05

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