阅读说明：本技术 酪乳 (Buttermilk ) 是由 A·海诺 N·瓦尔科宁 P·奥利凯宁 于 2018-06-15 设计创作，主要内容包括：本发明涉及用于生产酪乳的方法,其包括以下步骤：提供具有约35％w/w至约60％w/w的脂肪含量的原料奶油；用洗涤液洗涤原料奶油,得到原料奶油与洗涤液的溶液；从溶液中分离洗涤液,得到具有减少的非脂肪干物质含量的洗涤的奶油；搅打洗涤的奶油,得到具有占干物质含量至少3％、特别是至少3.8％,更特别是至少5.0％的磷脂含量的酪乳。(The present invention relates to a process for producing buttermilk, comprising the steps of: providing a base cream having a fat content of about 35% w/w to about 60% w/w; washing the raw material cream by using a washing solution to obtain a solution of the raw material cream and the washing solution; separating the washing liquid from the solution to obtain washed cream having a reduced non-fat dry matter content; whipping the washed cream to obtain buttermilk having a phospholipid content of at least 3%, particularly at least 3.8%, more particularly at least 5.0% on a dry matter content basis.)

1. A process for producing buttermilk comprising the steps of:

-providing a base cream having a fat content of about 35% w/w to about 60% w/w,

-washing the raw butter with a washing liquid to obtain a solution of raw butter and washing liquid,

-separating the washing liquid from the solution, resulting in washed cream with reduced non-fat dry matter content,

-whipping the washed cream, resulting in buttermilk having a phospholipid content of at least 3%, particularly at least 3.8%, more particularly at least 5.0% on dry matter content.

2. The method of claim 1, wherein the washing liquid is a liquid with a low dry matter content, such as water or a membrane filtration fraction obtained from membrane filtration of a milk-based stream, such as a protein and lactose depleted nanofiltration permeate or a protein, lactose and milk mineral depleted reverse osmosis permeate, in particular water.

3. The method according to claim 1 or 2, wherein the washing liquid has a dry matter content of less than 5% (w/w), in particular at most 4% (w/w), more in particular at most 1.8% (w/w), even more in particular at most 1.0% (w/w), yet more in particular at most 0.2% (w/w).

4. The method of any of the preceding claims, wherein the wash liquid is separated by a centrifugal separator or by microfiltration.

5. The process of any of the preceding claims, wherein the washing/separation cycle is carried out once or several times.

6. The method of any of the preceding claims, comprising the steps of:

-providing a base cream having a fat content of about 40% w/w,

-washing the raw cream with water by diluting the cream with water in a ratio of at least 1:10w/w, resulting in a washed cream with reduced non-fat dry matter content,

-separating the water from the washed cream with a centrifugal separator,

-whipping the washed cream, resulting in buttermilk having a phospholipid content of at least 3%, particularly at least 3.8%, more particularly at least 5.0% on dry matter content.

7. The method of claim 6, wherein the cream is diluted with water in a ratio of at least 1:11, in particular in a ratio of at least 1: 12.

8. The method of any one of claims 1-5, comprising the steps of:

-providing a base cream having a fat content of about 40% w/w,

-washing the base cream with water by diluting the base cream with water in a ratio of at least 1:0.5w/w, resulting in a solution of base cream and water,

separating the water from the solution by microfiltration to obtain a washed cream having a reduced non-fat dry matter content,

-repeating the defined washing and/or separation steps 3 times,

-whipping the washed cream, resulting in buttermilk having a phospholipid content of at least 3%, particularly at least 3.8%, more particularly at least 5.0% on dry matter content.

9. Buttermilk obtainable by the process of any one of claims 1 to 8.

10. Buttermilk having a phospholipid content of at least 3%, particularly at least 3.8%, more particularly at least 5.0% on dry matter content.

11. The method of any one of claims 1 to 8 or the buttermilk of claim 9 or 10, wherein the buttermilk has a phospholipid/protein ratio of at least 122mg/g protein, particularly at least 180mg/g protein.

12. The method of any one of claims 1-8 or 11 or the buttermilk of any one of claims 9-11, wherein the protein content of the buttermilk is in the range of 9% to 33%, particularly in the range of 17% to 33%, on a dry matter basis.

13. Use of buttermilk according to any one of claims 9 to 12 or prepared by the process of any one of claims 1 to 8, 11 or 12 for the preparation of a food product, such as an infant formula.

14. An infant formula comprising buttermilk according to any one of claims 9 to 12 or prepared by the process of any one of claims 1 to 8, 11 or 12.

15. The infant formula of claim 14, having a total sialic acid content of less than 10mg/100g infant formula, in particular less than 5mg/100g infant formula.

16. The infant formula of claim 14 or 15 having a free sialic acid content of less than 1.0mg per 100g of infant formula.

17. The infant formula of any one of claims 14-16, having a total phospholipid content of less than 50mg/100g infant formula, in particular less than 72mg/100g infant formula.

18. The infant formula of any one of claims 14-17, wherein the infant formula has a dry matter content of about 12%.

19. The infant formula of any one of claims 14-18 having a phospholipid content of 0.8% of the fat content of the infant formula.

Technical Field

The present invention relates to buttermilk (butter milk) produced as a by-product from butter (butter) and a process for its preparation. More particularly, the invention relates to buttermilk enriched in phospholipids and a method for its preparation.

Background

The beneficial effects of phospholipids on human health have been recognized. For example, enhancement of cognitive development and promotion of gut immune development in infants is reported. It has been found that buttermilk obtained as a by-product from the butter making process is a suitable source of phospholipid concentration.

Generally, buttermilk is rich in Milk Fat Globule Membrane (MFGM), which is a mixture of proteins, phospholipids, glycoproteins, triglycerides, cholesterol, enzymes, and other minor components. However, the concentration of phospholipids is limited, in part because the molecular size of MFGM particles is similar to that of casein micelles.

Morin P et al, Microfiltration of Butter Cream and Washed Cream button-Cream for Concentration of Milk Fat Global Membrane Compounds, J.Dairy Sci.90: 2132-.

Britten M et al, Effect of capillary treatment on phosphopeptides and proteolysis in button-making process, International Journal of Food Science and technology 2008,43,651-657, disclose the washing of cream, wherein the cream is diluted with a milk UF-permeate and then separated to produce a washed cream. An increased ratio of phospholipids to proteins in the washed casein is reported.

Summary of The Invention

The present invention provides an efficient process for producing buttermilk wherein the ratio of phospholipid to dry matter content of the buttermilk is increased.

It has surprisingly been found that reducing the non-fat dry matter of the cream significantly contributes to the concentration of complex lipids in the buttermilk and increases the fraction of phospholipids in the dry matter of the buttermilk.

The non-fat dry matter of the creamer can be reduced by washing the creamer with a liquid having a low dry matter content. The non-fat dry matter of cream is mainly composed of protein and lactose. When whipping (churn) a washed cream with reduced non-fat dry matter, a buttermilk with reduced non-fat dry matter is obtained. The buttermilk retains approximately the same amount of fat as conventional buttermilk produced from non-washed cream. Thus, the buttermilk obtained from washed cream has an increased amount of fat/dry matter compared to conventional buttermilk.

It is an object of the present invention to provide a method for producing buttermilk, comprising the steps of:

-providing a raw cream (raw cream) having a fat content of about 35% w/w to about 60% w/w;

-washing the raw butter with a washing liquid to obtain a solution of raw butter and washing liquid;

-separating the washing liquid from said solution, obtaining washed cream with reduced non-fat dry matter content;

-whipping the washed cream to obtain buttermilk having a phospholipid content of at least 3% of the dry matter content.

It is a further object of the invention to provide buttermilk having a phospholipid content of at least 3% of the dry matter content.

It is a further object of the invention to provide the use of the buttermilk of the invention or prepared by the method of the invention in the preparation of a food product.

It is a further object of the invention to provide an infant formula comprising the buttermilk of the invention or prepared by the process of the invention.

Detailed Description

It is an object of the present invention to provide a method for producing buttermilk, comprising the steps of:

-providing a base cream having a fat content of about 35% w/w to about 60% w/w;

-washing the raw butter with a washing liquid to obtain a solution of raw butter and washing liquid;

-separating the washing liquid from said solution, obtaining washed cream with reduced non-fat dry matter content;

-whipping the washed cream, resulting in buttermilk having a phospholipid content of at least 3%, particularly at least 3.8%, more particularly at least 5.0% on dry matter content.

The raw material cream used in the method of the present invention can be obtained from fresh whole milk by a centrifugal separator commonly used in the art. The raw cream can also be obtained by the following method: fresh whole milk is subjected to microfiltration (microfiltration) to obtain raw cream as a retentate (retentate) of the microfiltration.

In the process of the invention, it is appropriate to use a washing liquor having a low dry matter content. The expression "wash liquor with a low dry matter content" means a dry matter content below 5% (w/w). In one embodiment, the dry matter content of the washing liquid is at most 4% (w/w). In another embodiment, the dry matter content is at most 1.8% (w/w). In another embodiment, the dry matter content liquid is at most 1.0% (w/w). In another embodiment, the dry matter content is at most 0.2% (w/w).

For example, the washing liquid may be water. In addition, various membrane filtration fractions of a milk-based stream may be used as washing liquid. The milk-based stream may be, for example, fresh whole milk or a milk fraction obtained from the processing of fresh milk, such as skim milk, whey obtained from cheese manufacture, or buttermilk obtained from butter manufacture. It is well known in the art that milk components, in particular proteins, lactose and milk minerals, can be separated into different fractions by successive steps of ultrafiltration, nanofiltration and reverse osmosis. The ultrafiltration permeate of milk is protein depleted and contains lactose and soluble milk minerals. Ultrafiltration permeate the nanofiltration permeate was protein and lactose depleted and contained soluble milk minerals. Reverse osmosis of the nanofiltration permeate substantially removes soluble milk minerals, providing pure water as the permeate fraction. Both the nanofiltration permeate and the reverse osmosis permeate having a low lactose and protein content have a low dry matter content and may be suitable for use as washing liquid in the process of the invention.

Whey obtained from cheese manufacture contains, inter alia, whey proteins, lactose and milk minerals. Suitable membrane filtration of whey, such as ultrafiltration and/or nanofiltration, provides a fraction having a low dry matter content and suitable for use as the washing liquid of the invention. Similarly, the film fraction of buttermilk provides a suitable fraction with a low dry matter. For example, permeate from ultrafiltration of lactose depleted buttermilk may be used as a wash liquor.

Thus, the composition of the wash liquor has an influence on the composition and dry matter of the buttermilk. In one embodiment, the washing liquid is selected from water and membrane filtration fractions obtained from membrane filtration of a milk-based stream, such as a protein and lactose depleted nanofiltration permeate, or a protein, lactose and milk mineral depleted reverse osmosis permeate. In one embodiment of the invention, the washing liquid is water.

A washing solution is added to the raw material cream to obtain a solution of the raw material cream and the washing solution. After washing, the washing liquid was removed from the solution to obtain washed cream. The removal of the washing liquid can be carried out in a suitable manner. In one embodiment, the washing liquid is separated in a conventional manner by a centrifugal separator. In another embodiment, the wash solution is separated by microfiltration. The pore size of the microfiltration membrane is suitably in the range of 0.8 μm to 2.0. mu.m. In one embodiment, the pore size is 1.4 μm. The microfiltration is suitably carried out at a temperature of from 40 ℃ to 60 ℃. In one embodiment, the microporous filtration is at about 50 degrees C.

The separation of the washing liquid by means of a separator and by means of microfiltration is based on different principles. The removal of liquid by the separator is a gravimetric separation, while the removal of liquid by microfiltration depends on the nature of the semipermeable membrane. Therefore, the washing of the raw material cream may be variously performed according to the subsequent removal step of the washing liquid to achieve the most effective washing. For example, when microfiltration is used, washing liquid is appropriately added to the raw cream in parts during the washing treatment, rather than at once.

The efficiency of the washing process depends on the amount of washing liquid used in the process and the number of washing cycles. The washing/separating step may be carried out once or several times. Multiple washing operations enhance the washing of the raw butter. The washing liquid may be purified, for example, by reverse osmosis filtration. The resulting permeate can be reused in the washing step. The washing liquid used in the various washing steps can also come from different processes.

In one embodiment of the invention, the base cream is diluted with a washing liquid at a dilution factor of at least 1:10 w/w. In another embodiment of the invention, the base cream is diluted with a washing liquid at a dilution factor of at least 1:11 w/w. In another embodiment of the invention, the base cream is diluted with a washing liquid at a dilution factor of at least 1:12 w/w. The wash solution was then separated with a separator. In one embodiment, the wash liquid is water.

In another embodiment, the raw cream is first diluted with a washing liquid at a dilution ratio of 1:6w/w, the washing liquid is separated with a separator, and the resulting washed cream is re-diluted with the washing liquid at a dilution ratio of 1:5w/w and then re-separated. The washing/separation cycle may be performed several times, for example, once to four times.

In one embodiment, the wash/separation cycle is performed several times, for example, once to four times. In one embodiment, the base cream is diluted with a washing liquid at a dilution factor of 1:2w/w in total. In one embodiment, the wash liquid is water.

One embodiment of the method of the invention for producing buttermilk comprises the steps of:

-providing a base cream having a fat content of about 40% w/w,

-washing the base cream with water by diluting the base cream with water in a ratio of at least 1:10w/w, resulting in a solution of base cream and water,

separating the water from the solution with a centrifugal separator, obtaining a washed cream with a reduced non-fat dry matter content,

-whipping the washed cream, resulting in buttermilk having a phospholipid content of at least 3%, particularly at least 3.8%, more particularly at least 5.0% on dry matter content.

In one embodiment, the base cream is diluted with water in a ratio of 1: 11. In another embodiment, the base cream is diluted with water in a ratio of 1: 12.

Another embodiment of the method of the invention for producing buttermilk comprises the steps of:

-providing a base cream having a fat content of about 40% w/w,

washing the raw cream with water is achieved by diluting the raw cream with water in a ratio of 1:0.5w/w, obtaining a solution of raw cream and water,

-separating the water from the solution by microfiltration to obtain a washed cream with reduced non-fat dry matter content,

-repeating the defined washing and separating steps 3 times,

-whipping the washed cream, resulting in buttermilk having a phospholipid content of at least 3%, particularly at least 3.8%, more particularly at least 5.0% on dry matter content.

In one embodiment, the process of the invention for producing buttermilk comprises the steps of:

-providing a base cream having a fat content of about 40% w/w,

washing the raw cream with water is achieved by diluting the raw cream with water in a ratio of 1:0.5w/w, obtaining a solution of raw cream and water,

-separating water from the solution by microfiltration to obtain a washed cream with reduced non-fat dry matter content;

-repeating the defined washing and separation steps 3 times to obtain a total dilution factor of 1:2,

-whipping the washed cream, resulting in buttermilk having a phospholipid content of at least 3%, particularly at least 3.8%, more particularly at least 5.0% on dry matter content.

The buttermilk obtained by the process of the present invention may be concentrated to increase its dry matter content, if desired. For example, the buttermilk may be concentrated by evaporation, reverse osmosis or drying, such as spray drying or freeze drying. In addition, various membrane filtration such as microfiltration, ultrafiltration, nanofiltration and reverse osmosis filtration can also be used for concentration.

The buttermilk produced by the process of the present invention has a phospholipid/protein ratio of at least 122mg/g protein. In one embodiment, the phospholipid/protein ratio is at least 180mg/g protein. In another embodiment, the phospholipid/protein ratio is 180mg/g protein.

The protein content of the buttermilk produced by the process of the present invention is in the range of 9 to 33% on a dry matter basis. In one embodiment, the protein content is in the range of 17% to 33% on a dry matter basis.

The lactose content of the buttermilk produced by the process of the present invention is up to 28% on a dry matter basis.

Another aspect of the invention provides buttermilk having a phospholipid content of at least 3% of the dry matter content. In one embodiment, the phospholipid content is at least 3.8%. In another embodiment, the phospholipid content is at least 5.0%.

The buttermilk of the present invention has a phospholipid/protein ratio of at least 122mg/g protein. In one embodiment, the phospholipid/protein ratio is at least 180mg/g protein. In another embodiment, the phospholipid/protein ratio is 180mg/g protein.

The protein content of the buttermilk of the present invention is in the range of 9% to 33% on a dry matter basis. In one embodiment the protein content of the buttermilk is in the range of 17% to 33% on a dry matter basis.

The lactose content of the buttermilk of the invention is at most 28% on a dry matter basis.

The buttermilk of the present invention having an increased content of beneficial phospholipids can be used to prepare various food products. Another aspect of the invention provides the use of the buttermilk of the invention or produced by the method of the invention for the preparation of a food product, such as an infant formula (infant formula).

The buttermilk may be used in liquid, concentrated or powdered form. In one embodiment the buttermilk has a dry matter content of at least 7% and at most 100%. For example, the phospholipid-enriched buttermilk may be used in e.g. functional food products, e.g. for elderly individuals. An example of such a food product is an infant formula. The nutritional composition of infant formulas is subject to strict regulations, for example european regulations. For example, the total protein content and the minimum content of essential amino acids are specified. Typically, infant formulas have a protein content of 1.2g to 1.3g/100ml, i.e. 1.8g to 2.5g/100kcal, a casein to whey protein ratio of 40/60, and a fat content of 3.5%.

Infant formulas are conventionally prepared from a milk fraction and a whey protein fraction. The protein and lactose content of the buttermilk of the invention is reduced compared to conventional buttermilk. The protein content of the buttermilk produced by the process of the present invention can be adjusted to the level of regular milk, i.e. in the range of 3% to 4%, by concentration and then used as a milk fraction for the preparation of infant formula.

It is an object of the invention to provide the use of the buttermilk of the invention or prepared by the method of the invention in the preparation of a food product.

It is a further object of the invention to provide an infant formula comprising the buttermilk of the invention or prepared by the process of the invention.

The phospholipid content of the infant formula containing the buttermilk of the present invention has an increased amount of phospholipids compared to conventional infant formulas. In one embodiment, the total content of phospholipids is at least 50mg per 100g of infant formula. In another embodiment, the phospholipid is present in an amount of 72mg/100g infant formula. In one embodiment, the phospholipid content is 0.8% based on the fat content of the infant formula.

The infant formula of the invention has a total sialic acid content of less than 10mg/100g infant formula, in particular less than 5mg/100g infant formula. The infant formula of the invention has a free sialic acid content of less than 1.0mg per 100g of infant formula.

In one embodiment, the dry matter content of the infant formula is about 12%.

The following examples are presented to further illustrate the invention and are not intended to limit the invention. Percentages are given on a weight basis.

The phospholipids of buttermilk are determined according to the Method described in R.Rombaut, J.V.Camp and K.Dewettinck, Analysis of Phospho-and Sphingolipids in Dairy Products by a New HPLC Method, J.Dairy Sci 88(2) (2005) 482-.

The following phospholipids were determined: phosphatidylglycerol (PG), Phosphatidylinositol (PI), Phosphatidylethanolamine (PE), Phosphatidylserine (PS), Lysophosphatidylethanolamine (LPE), Phosphatidylcholine (PC), Sphingomyelin (SM), and lysophosphatidylcholine. The amount of phospholipids is given in mg/g sample.

Free N-acetylneuraminic acid (NANA) and total NANA of buttermilk were determined according to the method described in D.Hurum and J.Rohrer, Rapid screening of clinical Acids in glycoprotens by HPAE-PAD, Thermo Scientific, Application Update: 181.

Examples

Reference ratio 1

Cream with a fat content of 36% was obtained from whole milk by centrifugation (centrifugal separator, Frau spa Model CN 2A). 20kg of cream was processed into butter in a conventional manner by the following method: the cream was ripened at 10 ℃ for 16 hours and then whipped in a laboratory whipper (laboratory churn) to give butter and buttermilk.

The compositions of the resulting cream, butter and buttermilk are shown in table 1.

TABLE 1

	Cream	Conventional butter	Conventional buttermilk
				Protein (%)	1.9	0.6	3.1
Fat (%)	40	82	0.6
				Lactose (%)	2.4	0.8	4.2
Ash (%)	0.3	0.4	1.1
				Dry matter (%)	44.6	83.8	9.0
Non-fat dry matter (%)	4.6	1.8	8.4
				Protein/fat	0.05	0.01	5.17
Lactose/fat	0.06	0.01	7.0

The buttermilk was dried to a powder and used to prepare the infant formula of example 5.