METHODE DE PREPARATION D'UNE TARTINADE AU BEURRE

METHOD OF MANUFACTURE OF A BUTTER SPREAD

Abrégé anglais

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.

Revendications

The embodiments of the invention in which an exclusive
property or privilege is claimed are defined as follows:-
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.
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.

Description

265
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
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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
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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.
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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.
EXAMPLE 2
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.
EXAMPLE 3
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
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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.
EXAMPLE 4
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.