Claims
- 1. A process for the production of low cholesterol butter fat and/or low cholesterol butter by steam treatment, comprising the steps of:
- treating butter or butter fat in one or a plurality of horizontal or slightly inclined reaction pipes at a temperature of 195.degree.-250.degree. C. and at a pressure from 0.5-5 mbar with steam such that the butter or butter fat becomes liquified, wherein the temperature during the steam treatment does not exceed 250.degree. C., and wherein the steam is injected from one or a plurality of parallel steam pipes which extend over the entire length of the reaction pipe in the axial direction thereof and which extend through a layer of liquid butter or butter fat therein and which steam pipes are provided with boreholes in the pipe wall as outlet apertures for the steam such that the steam emerges from the boreholes into a liquid butter or butter fat stream flowing in the direction of the axis of the reaction pipe;
- separating vapors produced by the steam treatment from the butter or butter fat;
- cooling the butter or butter fat ; and
- recovering butter or butter fat which is substantially unaltered in taste.
- 2. A process as set forth in claim 1, wherein the level of the layer of liquid butter or butter fat flowing in the direction of the axis of the reaction pipe is adjusted in the reaction pipe so that it amounts to from 15 to 35% of the diameter of the reaction pipe.
- 3. A process as set forth in claim 1, wherein the steam pipe is inserted in the liquid butter or butter fat layer so that the part of the liquid butter or butter fat layer which is above the pipes amounts to from 85 to 70% of the height of the layer.
- 4. A process as set forth in claim 1, wherein from 0.5 to 2.5% by weight of water based on the weight of the butter or butter fat which is supplied is dosed in during the temperature treatment.
- 5. A process as in claim 1, wherein the process is carried out in the range from 200.degree. to 245.degree. C., at a pressure of from 1 to 3 mbar, with the constant addition of from 1 to 2% by weight of water.
- 6. A process as set forth in claim 1, wherein the fat is brought step-by-step to the reaction temperature by means of heat exchangers.
- 7. A process as in claim 1, wherein the period in which the fat is in the reaction pipe amounts to from 1.5 to 3.5 hours.
- 8. A process as set forth in claim 1, wherein the vapors are condensed and free fatty acids and cholesterol are obtained from the condensate.
- 9. A process as in claim 1, wherein as the butter recombination substances, water, milk components as well as optionally tocopherol, carotinoids or salt are added.
- 10. A process as set forth in claim 1, wherein the butter fat supplied for temperature treatment has a content of free fatty acid of from 0.2 to 1% by weight and a cholesterol content of from 0.2 to 0.4% by weight.
- 11. A method for producing a low cholesterol foodstuff comprising replacing a high cholesterol fast ingredient selected from the group consisting of butter, butter fat, or other fat, with the low cholesterol butter or butter fast produced by the process of claim 1.
- 12. The process of claim 1, further comprising the step of:
- adding to the cooling butter or butter fat recombination substances selected from the group consisting of water, milk, sugar, protein, aroma enhancers, flavor enhancers, and preservatives.
- 13. The process of claim 12, wherein the recombination substances include tocopherols, carotinoids, or salt.
- 14. The process of claim 12, wherein the recombination substances include antioxidants.
Priority Claims (1)
Number |
Date |
Country |
Kind |
89107138.3 |
Apr 1989 |
EPX |
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Parent Case Info
This is a continuation of application Ser. No. 07/892,596 filed on May 28, 1992 now abandoned, which is a continuation of application Ser. No. 07/634,164 filed on Dec. 13, 1990.
US Referenced Citations (2)
Number |
Name |
Date |
Kind |
2621196 |
Thurman |
Dec 1952 |
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5024846 |
McLachlan et al. |
Jun 1991 |
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Non-Patent Literature Citations (3)
Entry |
Dudrow, Journal of the American Oil Chemists Society, vol. 60, No. 2, pp. 272-274, 1983. |
Mounts, Journal of the American Oil Chemists Society, vol. 58, No. 1, pp. 51A-54A, 1981. |
Arul, Journal of Dairy Research, vol. 55, No. 3, pp. 361-371, 1988. |
Continuations (2)
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Number |
Date |
Country |
Parent |
892596 |
May 1992 |
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Parent |
634164 |
Dec 1990 |
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