Butter for puff pastry and method for producing butter for puff pastry

Abstract

The present invention relates to a method for continuously producing butter for puff pastry and the butter for puff pastry thus produced. The method includes the steps of pasteurizing milk, recovering cream by defatting the pasteurized milk, pasteurizing the cream, maturing the pasteurized cream including at least one biological maturation, obtaining butter granules by stirring the matured cream, and obtaining butter by kneading the butter granules. The method is at least one cycle, preferably at least two cycles, of butter processing, which may be the same or different, and the cycle(s) comprises processing the butter for 500 seconds. -1 from 3000s -1 A cycle comprising mechanically shearing the butter and cooling it by at least 12°C at a cooling rate in the range of -7.0°C / min to -45°C / min, and further comprising crystallizing the butter thus sheared and cooled.

Description

[Technical Field]

[0001] The present invention relates to the field of the dairy industry and concerns the production of butter for puff pastry with a high butane-2,3-dione content.

[0002] Butter is obtained from creamed milk through churning, a vigorous mechanical operation. During this process, the fat from the cream is separated from the buttermilk and recovered in the form of aggregated fat granules, which are then kneaded and pressed to obtain a smooth texture, sometimes after being washed with water. In Europe, the term "butter" refers to butter containing at least 82% fat, no more than 16% water, and up to 2% defatted dried milk extract (mainly lactose, casein, and mineral salts), with these percentages expressed as weight relative to the weight of the butter. This definition forms part of EC regulation number 1234 / 2007, which applies more broadly to yellow fat spreads. In some countries, such as the United States, regulations (USDA, United States Department of Agriculture) stipulate that butter must have a fat content of at least 80%.

[0003] However, the type of butter varies depending on the origin of the milk, including the animal feed, the season in which the milk is collected, the type of cream used (e.g., raw milk cream, pasteurized milk cream, low-fat cream, degree of maturation, etc.), and the processing applied to the butter, such as fractional crystallization or salting. Not all butters meet the same standards.

[0004] Butter for puff pastry, or dry butter, is a type of butter with a high fat content and low moisture content, possessing a plasticity not found in standard butter. For these reasons, this butter is used by pastry chefs to make puff pastries, and the amount used varies depending on the type of puff pastry, whether raw or cooked, sweet or savory.

[0005] The technique for making puff pastry (pates feuilletees) primarily involves preparing a dough based on flour and water, and then layering it by incorporating finely chopped butter into the dough without mixing, resulting in alternating layers of dough and butter. This structure is folded several times during a process called puffing, and then layered until its thickness is reduced to a few millimeters. The choice of butter is crucial for obtaining a well-drained and well-risen pastry after baking. The butter must remain in continuous, uniform layers and must not mix with the dough.

[0006] Therefore, the butter for puff pastry obtained through a fractionation process intended for this purpose generally has a fat content of at least 84%, a higher saturated fatty acid content than conventional butter, and a melting point of at least 30°C and up to 40°C. It is also advantageous that this butter may be obtained from cream that has been matured by heat treatment (physical maturation) and / or fermentation by inoculation of lactic acid fermenters (biological maturation). During this maturation stage(s), the cream improves its aroma, sensory properties, and rheological properties, which are also reflected in the butter for puff pastry obtained from the cream.

[0007] Butter remains a strictly regulated product, with beta-carotene being the only permitted additive in its production process. While flavored "butter" has been available for several years, it is primarily intended for direct consumption and cannot be used for puff pastry, either legally or technically. For this reason, improving the flavor characteristics of butter for puff pastry is difficult, and even if improvements were possible, the butter would still need to withstand the manufacturing conditions of puff pastry to be used in pastry products.

[0008] In a paper by M. Kashaninejad et al., published in the International Journal of Dairy Technology, vol. 70, No. 1 (2017), the authors studied the effects of several parameters in a butter production method that includes the following steps. The method is as follows: Using a plate heat exchanger, pasteurize the milk at a low temperature (78°C for 30 seconds), The process involves removing the fat from pasteurized milk by centrifuging it at 40°C to recover the milk cream, and Standardizing the cream to a 40% fat content, Pasteurizing the cream at a low temperature (88°C for 90 seconds), Rapid cooling to 6°C, The pasteurized cream is aged (at 18°C ​​for 3 hours), To keep it cooled to 6°C, By churning the matured cream, butter granules can be obtained, The process involves separating the butter and buttermilk, washing the butter granules at 8°C, and Butter is obtained by kneading butter granules in a churn at low speed for 15 minutes, and then at a faster speed for 1 minute. Store at 5°C for one week. This includes the following steps.

[0009] After one week, the butter is kept at different temperatures (5°C, 7°C, 10°C, 13°C, and 15°C) for 4 hours, and then subjected to different conditions (shear rate: 500-1750s). -1 The material is extruded. After 15 days of storage at different temperatures (5°C, 7°C, 10°C, 13°C, and 15°C), analysis is performed.

[0010] This study shows the effects of the aforementioned parameters on the acidity index, color, and rheological properties of butter, but it does not specifically mention the production of butter for puff pastry. [Overview of the project]

[0011] According to the present invention, a continuous method for producing butter for puff pastry has been developed, which, by the steps performed, makes it possible to obtain butter that retains the diacetyl content of the original aged cream.

[0012] Diacetyl, or butane-2,3-dione, or butanedione, which are butter flavorings, are byproducts of cream fermentation and are used as food ingredients to give or enhance the butter flavor of foods.

[0013] The cold process of the present invention results in a higher diacetyl content in the butter for puff pastry than conventional butter for puff pastry, without the need for external diacetyl addition. The presence of this diacetyl amplifies the perception of the buttery flavor present in pastry products made from this butter.

[0014] "Adding diacetyl from an external source" means adding diacetyl as an ingredient, in addition to the diacetyl that results solely from the biological maturation of the cream, i.e., the diacetyl that is produced internally.

[0015] Furthermore, it was found that the butter produced in this way for puff pastry has improved plasticity compared to known butters for puff pastry, facilitating the roll-in / sheeting process and enabling the production of dough with excellent flakeability.

[0016] Therefore, the present invention provides a butter for puff pastry with a high butane-2,3-dione content, having the following characteristics: The butter for the folded pastry dough has a butane-2,3-dione (i.e., diacetyl) content in the range of 0.5 ppm to 3 ppm, preferably 0.8 ppm to 3 ppm, and more preferably 1 ppm to 3 ppm, derived solely from the biological maturation of the cream. In the three-point bending test performed on the sample of the butter for folded pie dough, the butter for folded pie dough was stored at 4°C for 15 days, and the sample itself was stored at 9°C for 24 hours. Then, using a compression cylinder with a diameter of 10 mm and a length of 93 mm on the butter for folded pie dough having dimensions of 17 cm in length, 2 cm in width, and 1.8 cm in height, even when a 5 kg force sensor was applied at a speed of 2 mm / second over a distance of 30 mm to two fixed points 5 cm apart, it has a ductility such that complete fracture cannot be visually confirmed.

[0017] As described above, diacetyl is a component that can be added to enhance the flavor of butter and the flavor of pie dough products made from butter. However, according to a preferred embodiment of the present invention, the butter for folded pie dough does not contain exogenous butane-2,3-dione, that is, it does not contain any butter not derived from the biological ripening of cream. Under this condition, this butter for folded pie dough may satisfy the characteristics of POD (Protected Designation of Origin) butter defined in the Decree of November 5, 2020, regarding the amendment of the provisions of the Protected Designation of Origin "Beurre de Charentes-Poitou" / "Beurre des Charentes" / "Beurre des Deux-Sevres".

[0018] Preferably, the butter of the present invention also has the following characteristics. That is, a fat content of at least 82% (w / w), and a moisture content of at most 16% (w / w), and a protein fraction content of at most 2% (w / w), and and these percentages are expressed by weight relative to the weight of the butter.

[0019] Even better, the butter of the present invention has a specific gravity of at least 0.95, and after 15 days at 4°C, has a strength of at least 8 N at 8°C, and further satisfies at least one, or both, of the above characteristics.

[0020] In a preferred form, the solid is in the form of an organized crystal lattice that contains few nodular crystals or no nodular crystals at all. In fact, these can potentially prevent the formation of good dough when making folded pie dough. Thus, preferably, the butter of the present invention does not contain nodular crystals.

[0021] The present invention also relates to a method for producing butter for folded pie dough from milk, the method comprising: pasteurizing the milk; recovering cream by skimming the pasteurized milk; pasteurizing the cream; aging the pasteurized cream, including at least one biological aging; obtaining butter grains by churning the aged cream; obtaining butter by kneading the butter grains; and including the steps of wherein the method continues with kneading and then at least one cycle, preferably at least two cycles, of the same or different butter treatments, the cycle(s) comprising mechanically shearing the butter for 500 s -1 to 3000 s -1 and cooling the butter by at least 12 °C at a cooling rate in the range of -7.0 °C / min to -45 °C / min, and crystallizing the butter thus sheared and cooled. The steps are performed.

[0022] When the above butter is mechanically sheared for 500 s -1 to 3000 s -1 (also called the shear rate), the butter is given an energy of 14 kJ / kg to 42 kJ / kg.

[0023] According to the present invention, the above steps are carried out, either alone or preferably in combination, under the following conditions as contemplated.

[0024] The cooling cycle(s) of the sheared butter is preferably carried out using a surface-scraping heat exchanger.

[0025] According to one modification, the butter is cooled to at least 12°C at a cooling rate ranging from -7.0°C / min to -40°C / min.

[0026] Crystallization of sheared and cooled butter is carried out at a temperature of 5°C–16°C, with a resting time of at least 5 minutes, preferably 5–15 minutes, and more preferably 9–13 minutes. This is preferably carried out in a standing tube.

[0027] The present invention optimizes the quality of butter for puff pastry by biologically maturing pasteurized cream with the addition of lactic acid fermenters before stirring, and maintaining it at a temperature of 7°C–21°C for 16–48 hours. These are known as mesophilic aromatic acidic fermenters. Ideally, biological maturation is carried out until the pH of the pasteurized cream reaches a value of 6.2–5.6, preferably 5.8–5.6.

[0028] In even more favorable implementations, the biological maturation of the cream is supplemented by physical maturation, which may include one or more identical or different heat treatment cycles, comprising raising the temperature to a value of 6°C–21°C, maintaining this temperature for 10–30 minutes, and then lowering the temperature to a value of 21°C–4°C.

[0029] The method of the present invention may further involve washing the butter granules obtained from churning the cream, typically using water. [Brief explanation of the drawing]

[0030] [Figure 1] Figure 1 shows a comparison of thermal properties. [Modes for carrying out the invention]

[0031] The method of the present invention and its advantages will be explained in the following examples.

[0032] Example 1: Production of butter for puff pastry according to the present invention Milk from the PDO region is pasteurized and then defatted at 75°C for 20 seconds. The cream obtained from this defatting process is pasteurized in a plate heat exchanger at 92°C for 10 seconds, and then cooled to 9°C, preferably 8°C.

[0033] Subsequently, the cream is physically aged in double-jacketed tanks. For this purpose, the cream is heated to 18°C ​​for 15 minutes in a 55°C warm water loop, then heated to a value of 6-21°C for 10-30 minutes, and then cooled to 14.5°C in a 1-2°C ice water loop, resulting in a value between 21°C and the sowing temperature of approximately 12-15°C. The ferment used is Novonesis' Flora Danica mesothermic ferment (acidification and flavoring) for biological aging. Following this, an acidification step of the cream occurs, during which diacetyl is produced, along with an improvement in aroma. Once the pH reaches 6.0, the cream is cooled to 6-4°C. The resulting pH is 5.8-5.6.

[0034] Once the cream has cooled, stirring begins. Stirring is performed in a butter-making machine with a flow rate of 2000 L / h. The cream is heated to a temperature of 8.5°C-10.5°C by a plate heat exchanger. After the phase inversion, the resulting butter granules are kneaded in the first body at a speed of 21 revolutions per minute, and then kneaded in the second body at a speed of 25 revolutions per minute. The resulting butter has a fat content of at least 82% (w / w), a moisture content of less than 16% (w / w), a fat-free content of 1.6% (w / w), and a density of 0.95.

[0035] At the exit of the butter-making machine, the butter is stored in a silo at a temperature of 12-14°C for up to 2 hours. At 15-16°C, the butter is removed from the silo and transferred to a high-shear mixer (SPX BMX type, 0.6L, 100mm length, 90mm diameter). The shear rate between the fixed shaft and the upper rotating shaft is 1265s. -1 That is the case.

[0036] After that, the butter was placed in a surface-scraped heat exchanger (SPX Corporation, 0.049m). 2 It is cooled at a speed of 750 revolutions per minute and a temperature of 14°C by a 0.3L (0.3L, 271mm in length, 11mm in annular space) heat exchanger. It is then cooled again at a speed of 500 revolutions per minute and a temperature of 9°C by a surface-scraped heat exchanger.

[0037] The butter was then turned at a speed of at least 50 revolutions per minute, 1575s -1 It is sheared again by the shearing force. The butter is finally cooled at a speed of 250 revolutions per minute and a temperature of 6°C by another surface-scraping heat exchanger.

[0038] The butter crystallizes in the standing tube for 11 minutes.

[0039] The resulting summer butter was free of lumps, and after being stored at 4°C for 15 days, it showed a strength of 8N at 8°C (measured by TAXT) and a diacetyl content of 1.4 ppm.

[0040] The strength of the butter is tested by indentation using a texture meter (Stable Micro Systems TA.XT plus C) equipped with Exponent connect software, with a 5 kg force cell and a 4 mm diameter stainless steel cylindrical spindle. Measurements are taken immediately after removing the sample from the refrigerator, and samples stored at 4°C for 15 days retain the average of the maximum force recorded by the instrument. The spindle indents the sample at a speed of 2 mm / second up to a maximum of 10 mm (i.e., 50% of the total height of the sample).

[0041] In a three-point bending test performed on a sample of butter, the butter was stored at 4°C for 15 days, and the sample itself was stored at 9°C for 24 hours, and then, even when a compression cylinder with a diameter of 10 mm and a length of 93 mm was used on butter having dimensions of 17 cm in length, 2 cm in width, and 1.8 cm in height, and a 5 kg force cell was applied at a speed of 2 mm / second over a distance of 30 mm to two fixed points 5 cm apart, the butter showed ductility such that complete fracture could not be visually confirmed when stressed.

[0042] Example 2: Comparison of characteristics between the butter for folded pie dough according to the present invention and the butter not according to the present invention As described above, the manufacturing method of the present invention includes at least one butter treatment cycle, and this treatment cycle includes a step of mechanically shearing the butter at a speed of 500 s -1 to 3000 s -1 and a step of cooling the butter at a speed of -7.0°C / min to -45°C / min at at least 12°C. To emphasize the unexpected effect of this step, the characteristics of the butter for folded pie dough manufactured according to the present invention and the butter for folded pie dough manufactured by a method (referred to as non-textured butter) that differs only in that it does not include such a treatment cycle are compared.

[0043] Comparison of the thermal profiles shown in the figure The thermal profile (gray) of the butter according to the present invention differs from the thermal profile of the non-textured butter (black) not only in the decrease in the peak temperature at the intermediate melting point (22.55°C vs. 23.70°C) but also in the melting enthalpy (-79.16 J / g vs. -74.71 J / g).

[0044] The shear + rapid cooling cycle according to the present invention induces crystallization of milk fat different from that of the "conventional" manufacturing method that stops at the mixing stage. This crystallization produces crystals with a medium melting point, and the hardness and plasticity characteristics expected of the butter for folded pie dough are obtained.

[0045] Comparison of hardness, plasticity, and diacetyl content The results are shown in Table 1 below.

[0046] [Table 1]

[0047] These results highlight the extremely high hardness and plasticity of the butter of the present invention, the fact that its diacetyl content is at least equivalent to that of butter not produced according to the present invention, and that its aroma is preserved.

Claims

1. A method for continuously producing butter for puff pastry from milk, wherein the method is: The aforementioned milk is pasteurized at a low temperature, The process involves defatting the pasteurized milk to recover the cream, The aforementioned cream is pasteurized at a low temperature, Aging the pasteurized cream, which includes at least one biological maturation, By stirring the matured cream, butter granules are obtained, The butter is obtained by kneading and pressing the aforementioned butter granules, This includes the following steps: The aforementioned method, At least one cycle of butter processing, preferably at least two identical or different cycles, wherein the cycle(s) are: The aforementioned butter, 500s －１ from 3000s －１ By mechanically shearing, The butter is cooled to at least 12°C at a cooling rate of -7.0°C / min to -45°C / min, A cycle (group) that includes, The process involves crystallizing the butter that has been sheared and cooled in this manner, Methods that further include the above.

2. The cooling of the sheared butter is carried out by a surface-scraping heat exchanger. The method according to claim 1.

3. The crystallization of the sheared and cooled butter is carried out by resting at a temperature of 5-16°C for at least 5 minutes, preferably 5-15 minutes, and more preferably 9-13 minutes. The method according to claim 1 or 2.

4. The crystallization of the sheared and cooled butter is carried out in a standing tube. The method according to any one of claims 1 to 3.

5. The biological maturation of the pasteurized cream is carried out by adding a lactic acid ferment and maintaining it at a temperature of 7°C–21°C for 16–48 hours. The method according to any one of claims 1 to 4.

6. The biological maturation of the pasteurized cream is carried out until the pH reaches a value of 5.8–5.

6. The method according to claim 5.

7. The maturation of the pasteurized cream further includes physical maturation. The method according to any one of claims 1 to 6.

8. The aforementioned physical aging includes one or more cycles of the same or different heat treatments. Each of the above cycles includes raising the temperature to a value of 6°C–21°C, maintaining the temperature at 6°C–21°C for 10–30 minutes, and lowering the temperature to a value of 21°C–4°C. The method according to claim 7.

9. Butter for puff pastry with a high butane-2,3-dione content, obtained by the method according to any one of claims 1 to 8, wherein the butter for puff pastry is The cream has a butane-2,3-dione (i.e., diacetyl) content in the range of 0.5 ppm to 3 ppm, preferably 0.8 ppm to 3 ppm, and more preferably 1 ppm to 3 ppm, derived solely from the biological maturation of the cream. In a three-point bending test performed on a sample of the aforementioned puff pastry butter, the butter was stored at 4°C for 15 days, and the sample itself was stored at 9°C for 24 hours. Even when a 5 kg force cell was applied at a speed of 2 mm / second over a distance of 30 mm to two fixed points 5 cm apart using a compression cylinder with a diameter of 10 mm and a length of 93 mm, the butter exhibited ductility that did not allow for complete breakage to be observed with the naked eye, indicating that the butter was subjected to stress. Butter for puff pastry.

10. The butter does not contain butane-2,3-dione which does not originate from the biological maturation of the cream. Butter for folded pie dough as described in claim 9.

11. The aforementioned butter for puff pastry satisfies the following characteristics: a fat content of at least 82% (w / w), a moisture content of no more than 16% (w / w), a protein fraction content of no more than 2% (w / w), a specific gravity of at least 0.95, and a strength of at least 8N at 8°C after 15 days at 4°C. These percentages are expressed as weight relative to the weight of butter. Butter for folded pie dough according to claim 9 or 10.

12. The aforementioned butter is made from milk collected from late summer to early autumn. Butter for folded pie dough according to any one of claims 9 or 11.

13. The butter described above does not contain nodular crystals. Butter for folded pie dough according to any one of claims 9 or 12.

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