JP3029687B2 - How to make butter - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing butter by shortening the aging time by subjecting a cream separated from milk to a pressure cooling treatment. The butter obtained by the method of the present invention has a relatively high hardness and good spreadability, and is therefore suitable for kneading into dough as a raw material for confectionery and baking.

[0002]

2. Description of the Prior Art Butter is made from milk and has a fat content of 30 to 45%.
% Of the cream, heat-sterilized the cream once, cooled to 4-6 ° C, aged for about 12 hours at this temperature to crystallize the fat globules, and further to metal churn or continuous butter. The cream is charred by a manufacturing machine to obtain butter granules, and salt is added to the cream for working to produce the granules. This flotation method is a general method.

However, this flotation method requires a long time such as about 12 hours for aging of the cream, and various attempts have been made to reduce the aging time. The method involves a fat percentage of 30 separated from milk.
There is a method in which a cream of about 45% is separated in two stages, that is, separated again by a separator, and a cream having a high fat content of about 75 to 85% is used. Examples of the method for producing butter using this high-concentration cream include the Alfa Laval method and the Cherry Barrel method (for example, February 16, 1974, Dairy Technology Promotion Association, “Dairy Machinery Engineering Handbook,” Vol. (See page 17)
No. 35220 is known.

[0004] However, the above-mentioned method of using the high-concentration cream not only requires a special separator in the two-stage separation, but also has a high concentration of fat, so that the fat is condensed to the fat milk side. However, there is a problem that the loss of fat is inevitable and the efficiency of separating fat is reduced.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing butter which can shorten the aging time by using a normal cream having a milk fat content of 30 to 45%.

[0006]

SUMMARY OF THE INVENTION According to the present invention, as a result of studying means for shortening the aging time by using a cream having a normal milk fat content without using a high-concentration cream, cream separated from milk was added. It has been found that aging time can be shortened by pressing and cooling under pressure, and the present invention has been completed.

That is, according to the present invention, the cream separated from the milk is pressurized at a pressure that can shorten the aging time and does not impair the quality of the cream, and performs a cooling treatment under the pressurized state, thereby aging the cream for a short time. And a method of producing butter by performing charging and working. The pressure in the present invention is about 300 to
Used at 4,000 kg / cm ² .

In the present invention, the aging time can be reduced to 30 to 60 minutes by employing the above method.

In the pressurized cooling of the present invention, the cooling temperature is 2-15.
Rows that will at ℃. Or cream is usually milk fat content of 30-4
A cream having a concentration of about 5% is used, but a high concentration cream can be used as long as the aging time is reduced.

The reason why the aging time can be shortened by performing pressure cooling in the present invention is considered as follows. Normally, when a cream under atmospheric pressure is cooled from a heated state, the crystallization start temperature of milk fat is about 20 ° C., depending on the cooling rate gradient. The crystallization onset temperature of milk fat under pressure according to the present invention is found to increase by about 2 ° C. per 100 kg / cm ^{2 of} pressure. For example, when a cream is cooled under a pressure of 500 kg / cm ² , milk The fat crystallization onset temperature was observed to increase to about 30 ° C. Therefore, creams under atmospheric pressure, for example, 10
Cooling to ℃ and aging, 500kg / cm
Compared to cooling to 10 ° C under the pressure of ² , the crystallization temperature range of milk fat is expanded about twice, and the degree of crystallization is accelerated accordingly, and the aging time can be shortened. Become.

[0011] The cream used in the present invention is preferably prepared by using milk as a starting material and having a fat content of about 30 to 45%. However, higher concentrations can be used without departing from the purpose of the present invention.

The cream is sterilized, the cream is adjusted to a temperature of 10 to 85 ° C., the aging time can be shortened, and the pressure is such that the quality of the cream is not impaired, especially 300 to 4,000 kg / cm. Press ²
At a cream temperature of 10 to 85 ° C. before pressurization, when pressurized at a temperature higher than the crystallization start temperature of fat in the cream under pressure treatment, crystallization starts from a higher temperature and is kept cooled. When the crystallinity is more increased. For example, when a cream at 25 ° C. is cooled to 10 ° C. and held under a pressure of 500 kg / cm ² , crystallization starts at 25 ° C. and crystallization is accelerated at 10 ° C. When the cream at 50 ° C is cooled to 10 ° C and held,
The crystallization was started at 30 ° C., and when the temperature was kept at 10 ° C., it was found that the crystallization was promoted more than the above-mentioned 25 ° C. This means that in order to obtain a cream having the same crystallinity, the aging time can be reduced by adjusting the temperature to be higher than the crystallization start temperature before pressing.

On the other hand, when pressure treatment is performed at a temperature lower than the crystallization start temperature under atmospheric pressure, crystallization is promoted more than when pressure treatment is performed from the crystallization start temperature. It is thought that already exists. Further, when the pressure to be applied is lower than 300 kg / cm ² or less, the rising width of the crystallization start temperature of the cream becomes small,
The crystallinity is too small to achieve the desired effect. Also,
On the other hand, when the pressure is increased, especially when the pressure is 4,000 kg / cm ² or more, the protein in the cream is denatured or the viscosity is increased and the lipid is affected, which is not desirable. In particular, when the weight is 3,000 kg / cm ² or less, the protein in the cream is not denatured and the viscosity of the cream does not increase. It intends row pressurization of cream 300~4,000kg / cm ² in the present invention this reason.

In the present invention, the cream under such a pressure is cooled, and the cooling temperature is desirably 2 to 15 ° C. Such a temperature range is most effective for promoting the crystallization of the cream. After reaching a desired temperature in the range of 2 to 15 ° C. under pressure, aging is performed for about 30 to 60 minutes under pressure and cooling while maintaining the temperature, and then the pressure is reduced to atmospheric pressure. After holding under pressurized cooling for only a minute, the pressure is reduced to atmospheric pressure.
Aging for around 60 minutes to crystallize the fat in the cream. After the fat of the cream is crystallized by aging under pressurized cooling or under atmospheric pressure, butter is produced by charging and working by a conventional method.

As a method of pressurized cooling and aging, the cream is put into a pressure-resistant container with a jacket, pressurized to a predetermined pressure by a hydraulic cylinder, and then cooled by passing a coolant such as cooling water through the jacket. Type, or make a system by connecting a high-pressure pump and a tubular or extruder and a holding tube in a sealed state with a pipe etc., pressurize the cream with a high-pressure pump, cool with a tubular or extruder jacket, and then hold the tube. And a continuous type in which the pressure is maintained or aged.

The cream which has been subjected to the pressure cooling and aging treatment as described above is used as a raw material, and the butter is produced by charging and working in a conventional manner. The resulting butter has a slightly higher hardness and a better spreadability than a butter produced from a cream that has been aged for about 12 hours under atmospheric pressure, and is particularly suitable as a raw material for confectionery and baking.

Next, the present invention will be specifically described with reference to examples.

EXAMPLE 1 8 kg of cream having a milk fat content of 43%
Sterilized at 3 ° C for 30 seconds and cooled to 60 ° C. The whole amount of the cream was put into a pressure-resistant container equipped with a jacket, pressurized to 600 kg / cm ² with a hydraulic cylinder, and when the pressure and temperature were stabilized, cold water of 3 ° C. was passed through the jacket to start cooling. Although the volume of the cream in the container shrank due to cooling and the pressure decreased, the cream was kept at a predetermined pressure with a hydraulic cylinder as needed. When the temperature of the cream reached 9 ° C., it was held for 3 minutes and the pressure was reduced to atmospheric pressure. The vacuum reduced the temperature of the cream by 2 ° C. After further aging for 3 minutes at a temperature of 7.2 ° C. under atmospheric pressure, the cream was taken out of the container, charged with 18 liters of metal churn, and worked with a ribbon kneader to give 2,940 g of 15.5% water butter. Obtained.

[0018]

Comparative Example 1 The same cream as in Example 1 was sterilized, cooled without pressure cooling, aged at 7.2 ° C. for 24 hours, charged with a 18-liter metal churn, and worked with a ribbon kneader. Thus, 2,950 g of butter having a water content of 15.5% was obtained.

[0019]

Example 2 100 kg of cream with 41% milk fat content
Is sterilized at 83 ° C. for 30 seconds and a high-pressure pump (flow rate 60 kg)
/ H, pressure of 350 kg / cm ² ) and introduced into an extruder in which cold water of 1 ° C. was circulated, and cooled to 6 ° C. while maintaining the pressure at 350 kg / cm ² .
Furthermore, it was introduced into a holding tube having an average residence time of 50 minutes, aged, and then charged and worked at a temperature of 8 ° C. by a continuous butter maker to obtain a water content of 15.
9% putter was obtained at a rate of 30 kg per hour. The rotation speed of the churning beater was 1,280 rpm.

[0020]

Comparative Example 2 The same cream as in Example 2 was sterilized and then 7.8.
Aging for 18 hours at 60 ° C., and charging and working with a continuous butter making machine at a flow rate of 60 kg to obtain water 1
5.8% of butter was obtained at a rate of 30 kg per hour. The rotating speed of the churning beater is 1,340 rpm
Met.

[0021]

Example 3 After sterilizing 6 kg of the same cream as in Example 1,
The whole amount was placed in a pressure-resistant container equipped with a jacket, and pressurized to 2,000 kg / cm ² with a hydraulic cylinder. When the pressure and temperature were stabilized, cold water at 3 ° C. was passed through the jacket to start cooling. The volume of the cream in the container shrank due to the cooling, and the pressure decreased, but the pressure was kept at a predetermined pressure with a hydraulic cylinder as needed. When the temperature of the cream reached 14 ° C., it was held for 5 minutes and the pressure was reduced to atmospheric pressure. The vacuum reduced the temperature of the cream by 8 ° C. After further aging for 5 minutes at a temperature of 6.8 ° C. under atmospheric pressure, the cream was taken out of the container, charged with 18 liters of metal churn, and worked with a ribbon kneader to obtain a butter having a water content of 15.8%.
80 g were obtained.

[0022]

Example 4 6 kg of cream having a milk fat content of 40% was added to 8
Sterilize at 0 ° C. for 30 seconds, put the whole amount of this cream in a pressure vessel with a jacket, and use a hydraulic cylinder to 3,800 kg /
pressurized to cm ^2, when the pressure and temperature stabilization, cooling was begun and was passed through cold water jacket 3 ° C.. During cooling, the pressure was constantly maintained at a predetermined value by a hydraulic cylinder. When the temperature of the cream reaches 13 ° C, hold it for 5 minutes,
The pressure was gradually reduced to atmospheric pressure. The temperature of the cream was 5 ° C. After aging for 10 minutes at a temperature of 7.5 ° C. under the atmospheric pressure, the cream was taken out of the container, charged with a 18-liter metal churn, and worked with a ribbon kneader to obtain 2,750 g of butter having a water content of 15.3%. .

The butters obtained in the above Examples and Comparative Examples were stored for 2 weeks and then subjected to a compression breaking test and a penetration test at a temperature of 13 ° C. Table 1 shows the results.

[Table 1] Note) (1) The compressive breaking strength was measured by using a butter-shaped column having a diameter of 20 mm and a height of 10 mm with a compression breaking tester. (2) Penetration was measured by a grease spectrometer having a single cone with a vertex angle of 45 °. As is clear from Table 1, the butters obtained by the production method of the present invention shown in Examples 1 to 3 are comparative examples 1 and 2.
The butter has a slightly higher hardness than the butter obtained by the conventional method described in (1) above, and this butter is suitable for the hardness kneaded into the dough as a raw material for confectionery and baking.

[0024]

According to the method of the present invention, the aging time of the raw material cream can be reduced to 1/12 to 1/24 in the production of butter as compared with the conventional method, and the productivity can be improved. Can be. And the resulting butter is
Since the hardness is relatively high and the spreadability is good, it is suitable for kneading raw material dough as a raw material for confectionery and baking.

Claims (3)

(57) [Claims] The method according to claim 1 Creams isolated from milk, 300
Aging under pressure of 4,000 kg / cm ² at 2-15 ° C
And buttering and working . 2. The method of claim 1, wherein the cream is prepared before pressing.
The method for producing butter according to claim 1, wherein the temperature is maintained at a temperature higher than the crystallization onset temperature . 3. The cream according to claim 1, wherein the fat percentage is 30 to 45%.
The method for producing butter according to claim 1, which comprises: