Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1997-02-12
1998-01-13
Paden, Carolyn
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426603, A23D 700
Patent
active
057076685
DESCRIPTION:
BRIEF SUMMARY
CROSS-REFERENCE TO RELATED APPLICATIONS
This application is a 35 U.S.C. 371 national application of PCT/DK95/00370 filed Sep. 15, 1995 and claims priority under 35 U.S.C. 119 of Danish application 1071/94 filed Sep. 16, 1994, the contents of which are fully incorporated herein by reference.
FIELD OF THE INVENTION
The present invention relates to a process of preparing a spread, said spread, and the use of (an) enzyme(s) in the production of a spread.
BACKGROUND OF THE INVENTION
Processes for industrial preparation of spreads have been well known for many years.
When using the term "spread" in this specification, it preferentially means "water-in-oil" emulsions, such as margarine, shortening and the like.
The terms "fat" and "oil" are used interchangeably.
The preparation of a spread such as margarine and shortening usually involves the following steps: (1) separately preparing a fat phase and an aqueous phase, (2) formulation, (3) solidifying and plasticizing the blend, (4) packaging, and (5) tempering, if needed (Aage Jart, Kompendium i fedtstofteknolo-gi, III. Nogle fedtholdige levnedsmidler 3. udgave/3. oplag, Den Kgl. Veterin.ae butted.r- og Landboh.o slashed.jskole, K.o slashed.benhavn, 1982, page 240-242. From Gunstone, Lipids in Foods Chemistry, Biochemistry and Technology, Pergamon Press, 1983).
The "formulation" step is a preparation for step (3) and consists of vigorously mixing (i.e. churning) the aqueous phase and the fat phase. The mixing leads to the formation of an emulsion of small droplets of the aqueous phase dispersed in a continuous fat phase, i.e. water-in-oil emulsion. However, such emulsion, dependant on the rigidity of the fat, usually breaks down rapidly as the dispersed aqueous droplets coalesce. To avoid this, the emulsion stability is enhanced by the addition of emulsifying agents to the fat phase starting material. Examples of conventional emulsifying agents include egg yolk, soya lecithin, proteins, synthetic or semi-synthetic emulsifiers. Thus, a barrier to the coalescence of the droplets is formed.
Solidification and plasticizing are generally accomplished using scraper surface heat exchangers.
In this equipment a steel shaft rotates in a tube which is cooled externally by ammonia. Scraper blades on the rotating shaft, moving at high speeds, are pressed against the cooled inner surface by centrifugal force. The high internal pressure and shearing action cause fast nucleation and crystallization during the short residence time of a few seconds. Typically, the melted fat blend, plus optional ingredients, is chilled rapidly from 46.degree.-49.degree. C. to 16.degree.-18.degree. C. The supercooled melt is then pumped to a large diameter tube fitted with stator pins on the cylinder walls and a high speed rotating shaft equipped with rotor pins. This mechanically works the fat as it passes through the unit, the crystals growing and the mass partially solidifying.
The "working" extends the plastic range of the product. Inert gas (10-20%) or air may be added here and dispersed in the shortening as small bubbles to improve the whiteness of the product.
This may also contribute to creaming ability. The plastic mass is now pumped through a homogenizing valve and finally to package fillers. Containers may range in size from 0.45 kg to 172 kg drums.
When tempering is needed, the packaged product is normally held for 24-72 hours in a constant temperature room, usually at 5.degree.-15.degree. C. During tempering, crystallization proceeds slowly and the crystal structure is stabilized against changes that might otherwise take place during subsequent temperature variations encountered during normal handling and storage.
Should the product, however, be warmed above the melting point of the lowest melting polymorphic form, the structure is lost and the product must be melted and reprocessed.
A method that can be used for avoiding separation of the emulsion or break down of the final spread is to add about 7-8 wt. % protein (in most cases milk proteins) to the aqueous phase. This stabili
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Motoki et al 1983 Crosslinking Between Different Food Proteins by Transglutaminase J Food Sci. 48:561.
Lambiris, Esq. Elias J.
Novo Nordisk A S
Paden Carolyn
Zelson Esq. Steve T.
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