DE1767049B2 - Process for the production of an edible fat from concentrated butter and edible oil - Google Patents

Description

The invention relates to a method for producing an edible fat from butter fat and edible oil.

Ordinary butter made from cow's milk cream is well known at refrigerator temperature not paintable. This applies in particular to so-called winter butter, as it is given during stable feeding Feed leads to a particularly firm consistency of the butter.

After it is known to increase the fat content of milk fatty substances, especially peanut or Add sesame oil (AT-PS 1 26 997) and butter has already been adulterated with hydrogenated dolphin oil (Chem. Zentralblatt 1956, p. 1180), one could think of it think of adding a vegetable oil to butter to make it easier to spread. There is, however to fear that such an admixture of vegetable oil the consistency of the product destroy and difficulties with fat loss and compliance with the required water content during buttermaking.

The invention is therefore based on the object of a method for producing a at refrigerator temperature To develop spreadable edible fat from concentrated butter and cooking oil.

This object is achieved according to the invention in that the cream before buttering 5 to 30%, preferably 15 to 25%, based on the amount of fat to be produced, of a refined, vegetable triglyceride oils, preferably soybean oil, are admixed.

The extensive tests on which the invention is based showed that this addition resulted in the mentioned point of the manufacturing process can win an edible fat that at refrigerator temperature is perfectly spreadable and, moreover, has a lower tendency to oxidize and thus a significantly lower tendency has a longer shelf life than ordinary butter.

The invention is explained in more detail using the following examples:

A common churn was made with cream and with added refined soybean oil (based on the amount of fat of the edible fat to be produced) and the mixture is then charged in the usual way buttered. The resulting edible fat could be easily spread at a temperature of 6 to 8 ° C and had the same appearance, smell and taste as exclusively from the same cream manufactured butter. Furthermore, this edible fat had a much longer shelf life than this comparison butter.

Tests were also carried out using different sets of the same cream quality different sized admixtures of soybean oil carried out in the manner indicated above. After that the quality points were according to a five-degree scale with five that is customary for butter testing Points assessed as the best result for smell and taste or consistency. The assessment was made after Storage at 7 ° C every day and after half a month Freeze storage carried out at -25 ° C. The assessment temperature was 7 ° C. The results are shown on the table.

Soybean oil After 14 days at 7C After 3 months at -25X Odor and consistency Odor and consistency Taste Points Taste Points Wt% Points Points 0 3.8 2.4 3.0 1.4 (Ordinary Butter) 5 4.0 3.6 3.8 2.2 10 4.0 4.0 3.6 2.8 15th 4.2 4.2 3.8 3.4 17.5 3.8 4.6 4.2 4.0 20th 3.8 4.4 4.0 4.0

The evaluation results show that the products brought results. The spreadability at 7 ° C was for with the addition of oil were significantly better than butter and that all oil-containing products were good and with 15-20% oil an addition of 15-20% soybean oil is the best best.

Claims (1)

Claim: Process for the production of an edible fat from concentrated butter and edible oil, characterized in that, that the cream before buttering 5 to 30%, preferably 15 to 25%, based on the Amount of fat of the edible fat to be produced, a refined, vegetable triglyceride oil, preferably Soybean oil.