Improved method for manufacturing high-aroma ghee

Abstract

The technology relates to a method for the production of a high aroma ghee, wherein the method comprises boiling a cream or fat under vacuum at about 80-95°C to produce a concentrated milk fat, boiling the concentrated milk fat at 105°C - 125°C to form high aroma ghee with a minimum fat content of 99.6% w / w and a desirable aroma profile. Also disclosed are apparatus and high-aroma ghee 5 produced using the methods of the current technology.

Description

[0001] Improved Method for Manufacturing High-Aroma Ghee

[0002] 1. FIELD OF THE TECHNOLOGY

[0003] The present invention pertains to an improved method for the manufacturing of high aroma ghee / clarified butter made from cream or butter.

[0004] 2. BACKGROUND TO THE TECHNOLOGY

[0005] Originating from the Indian subcontinent, ghee is traditionally prepared using the Butter Boiled Ghee Indian Batch method, which is known for developing an intense aroma. The higher the aroma, the more desirable the ghee is to consumers. Ghee is widely used in culinary applications and consumed for its health benefits as part of a daily diet. Ghee is predominantly used in ethnic cuisines, such as Indian and Arabic, as well as enhancing the flavour for broader culinary applications. This traditional batch method is suitable for use in preparing small batches of ghee in the home, and is not suitable for scaling up to larger manufacturing.

[0006] According to the Codex Alimentarius Commission under the Joint FAO / WHO Food Standards Program (Codex Standard for Milkfat Products CXS 280-1973), anhydrous milk fat (AMF) falls under the same category as ghee. Anhydrous milk fat is typically a mix of triglycerides with different physical properties, obtained from milk, cream or butter, but it does not have the distinctive aromatic profile that ghee does. Unlike AMF, which lacks this distinctive aroma, ghee develops a rich, nutty fragrance due to the caramelization of milk solids during the boiling / heat clarification process.

[0007] A continuous method of ghee manufacturing is known, and involves de-emulsifying cream fat from the oil-in-water phase to the water-in-oil phase using centrifugal separators, and a clarifixator and a concentrator. Moisture is then removed from the product, typically using a scraped surface heat exchanger and an oil clarifier removes ghee residue to produce the final product. While a profitable method, the ghee products produced by this method lack the desired aromatic profile found in traditional ghee.

[0008] A similar product produced from milk fats is brown butter, a product originating from the United States. The production of brown butter also involves heating butter but retains non-fat solids suspended in the fat. This results in a strong caramelized aroma and a flavour profile that includes toffee, sweetness, and savoury notes. While suitable for many uses, in particular in the production of baked goods, the aromatic profile of brown butter does not suit the required aromatic profile of a high-aroma ghee that consumers are looking for in particular styles of cooking. Aroma development in ghee is significantly influenced by the interaction between the native carbohydrates and protein systems of butter or cream during high heat clarification. The intensity of this aroma is directly proportional to the temperature of clarification; the higher the temperature, the more intense the aroma.

[0009] The traditional Butter Boiled Ghee Indian Batch method involves high heat clarification at an optimum temperature of approximately 115±10°C, which successfully generates the desired aroma in ghee. However, this method has notable limitations in terms of cost and scalability for industrial-scale production. Additionally, the fouling of heating surfaces with non-fat solids during the process presents a significant challenge, further hindering large-scale manufacturing. Due to these obstacles, much of the commercially available ghee is actually AMF, which lacks the rich aroma developed in traditional ghee, as AMF is produced using a low-temperature process (< 95°C) that does not include the high heat clarification required for aroma development.

[0010] In contrast, the continuous production method for brown butter utilizes very high heat (140-157°C), resulting in a caramelized, toffee-like aroma that differs from the characteristic aroma of ghee. Another key distinction is that milk solids are not removed from brown butter, which makes it more prone to rancidity and lower shelf-life compared to ghee or AMF.

[0011] It would be advantageous to develop an improved manufacturing method for the production of a high- aroma ghee on a larger scale that addresses overcomes some of these above disadvantages.

[0012] 3. OBJECT OF THE TECHNOLOGY

[0013] It is one object of the invention to produce a high aroma ghee on an industrial scale.

[0014] It is a further object of the invention to provide a manufacturing method for the production of a high aroma ghee.

[0015] It is a further object of the invention to provide an apparatus for the production of a high-aroma ghee at an industrial scale.

[0016] Alternatively, it is an object of the invention to provide the public with a useful choice. 4. SUMMARY OF THE TECHNOLOGY

[0017] Traditional small-batch ghee production is known to produce high-aroma ghee products with a distinctive and desirable aromatic profile. Scaling production of such a product up to supply a wider commercial market has many challenges, including both cost, and successfully producing a desirable product for the market. Many of the ghee products produced for the mass market are AMF products, lacking the desired qualities of the traditionally produced ghee.

[0018] The current technology outlines a low-cost, scalable manufacturing method to produce high aroma ghee from cream or butter. This technology allows for industrial-scale production, while maintaining or improving the rich aroma characteristic of traditional ghee, overcoming the limitations associated with traditional methods and the shortcomings of AMF and Brown Butter.

[0019] According to one form of the technology, there is provided a method for the production of high aroma ghee, wherein the method comprises: a) concentrating an input cream at about 60-80°C, producing a concentrated cream of 75-90% w / w fat; or b) melting an input butter of 75-90% w / w fat at about 60-80°C to produce a melted butter; and c) boiling the concentrated cream of step a) or melted butter of step b) under vacuum at about 80- 95°C to remove water, producing a concentrated milk fat comprising fat, protein and lactose; d) boiling the concentrated milk fat of step c) at 105 - 125°C to form high aroma ghee with a minimum fat content of 99.6% w / w.

[0020] According to a further form of the technology, there is provided a method for the production of a high aroma ghee, wherein the method comprises: a) concentrating an input cream at about 60-80°C, producing a concentrated cream of 75-90% w / w fat; or b) melting an input butter of 75-90% w / w fat at about 60-80°C to produce a melted butter; and c) boiling the concentrated cream of step a) or melted butter of step b) under vacuum at about 80- 95°C to remove moisture, producing a concentrated milk fat comprising fat, protein and lactose; d) boiling the concentrated milk fat of step c) at 105 - 125°C to form high aroma ghee with a minimum fat content of 99.6% w / w; e) filtering the high aroma ghee produced at step d); and f) cooling the high aroma ghee to 15 - 45°C.

[0021] In some forms, step a) of concentrating the input cream comprises centrifugal concentration of the input cream to produce buttermilk and the concentrated cream.

[0022] In some forms, the method uses the input cream of step a) and comprises the further step of shearing the input cream prior to centrifugal concentration.

[0023] In some forms, the input cream for concentration of step a) contains at least 30 - 45% w / w fat.

[0024] In some forms, the concentrated cream produced at step a) contains at least 75 - 90% w / w fat.

[0025] In some forms, the input butter of step b) contains around 75-85% w / w fat.

[0026] In some forms, step c) comprises boiling the concentrated cream or melted butter until 80 - 99% w / w of the moisture is removed.

[0027] In some forms, the concentrated cream following boiling at step c) is 10 - 1% w / w water.

[0028] In some forms, the boiling at step d) occurs at 110°C - 125°C.

[0029] In some forms, the boiling of step d) is maintained at 110 - 125°C for between 10 - 40 minutes.

[0030] In some forms, the method comprises the further step of texturizing the high aroma ghee following step f).

[0031] In some forms, the texturizing step includes seeding and / or cooling the high aroma ghee to 15-25° C. In some examples a scraped surface heat exchanger is used for texturizing.

[0032] In some forms, the method further comprises packing the high-aroma ghee into containers under nitrogen.

[0033] According to a further form of the technology there is provided a high aroma ghee produced according to the method as described above.

[0034] In some forms, the high aroma ghee produced by the method comprises at least one aroma chemical selected from acetone, acetaldehyde, pentene, 2 pentanone, 1,4-butyrolactone, hexane, ethanol, formaldehyde, acetic acid, 2,2-dimethylpropanol, 2-heptanone, butanone, furfuryl alcohol, butene, 2, 3- butanedione and 1, 3-butanediol or derivatives thereof.

[0035] In some examples of the technology, the high aroma ghee produced by the present methods comprises a total amount of greater than 5000 ppbv of aromatic compounds. In some examples, the high aroma ghee comprises 10000 - 20000 ppbv of aromatic compounds. In some examples, high aroma ghee produced by the present method comprises at least 10 different aromatic compounds at a concentration of greater than 100 ppbv. In some examples the high aroma ghee comprises at least 10 different aromatic compounds at a concentration of greater than 200 ppbv.

[0036] In some forms, the ghee comprises between 5000 and 6000 ppbv of acetone or derivatives thereof.

[0037] In some forms, the ghee comprises between 3000 and 4000 ppbv of acetaldehyde or derivatives thereof.

[0038] In some forms, the ghee comprises between pentene 500 and 1000 ppbv of pentene or derivatives thereof.

[0039] In some forms, the ghee comprises between 300 and 800 ppbv of 2 pentanone or derivatives thereof.

[0040] In some forms, the ghee comprises between 300 and 700 ppbv of 1,4-butyrolactone or derivatives thereof.

[0041] In some forms, the ghee comprises between 300 and 700 ppbv of hexane or derivatives thereof.

[0042] In some forms, the ghee comprises between 200 and 500 ppbv of ethanol or derivatives thereof.

[0043] In some forms, the ghee comprises between 200 and 500 ppbv of formaldehyde or derivatives thereof.

[0044] In some forms, the ghee comprises between 100 and 400 ppbv of acetic acid aroma or derivatives thereof.

[0045] In some forms, the ghee comprises between 100 and 400 ppbv of 2,2-dimethylpropanol aroma chemical or derivatives thereof.

[0046] In some forms, the ghee comprises between 100 and 400 ppbv of 2-heptanone or derivatives thereof.

[0047] In some forms, the ghee comprises between 50 and 300 ppbv of butanone or derivatives thereof.

[0048] In some forms, the ghee comprises between 50 and 300 ppbv of furfuryl or derivatives thereof.

[0049] In some forms, the ghee comprises between 50 and 300 ppbv of butene or derivatives thereof.

[0050] In some forms, wherein the ghee comprises between 50 and 300 ppbv of 2,3-butanedione or derivatives thereof.

[0051] In some forms, the ghee comprises between 50 and 200 ppbv of butanediol or derivatives thereof.

[0052] According to a further form of the technology, there is provided an apparatus for the batch and / or continuous process of a high aroma ghee, the apparatus comprising: a) a means for heating an amount of a milk fat; b) a means for evaporating the moisture from the heated milk fat of step a) under vacuum; c) a means for clarifying the milk fat by heating at 110°C - 125°C to produce high aroma ghee; and d) a means for filtering the high aroma ghee produced at step c).

[0053] In some forms, the apparatus further comprises a means for cooling the filtered, high aroma ghee of step c).

[0054] In some forms, the apparatus further comprises a means for texturizing the high aroma ghee.

[0055] In some forms, the apparatus further includes a means for centrifuging the milk fat following heating.

[0056] In some forms, the apparatus further includes a balance tank for transferring the milk fat from the heating means or centrifuging means to the means for evaporating the moisture from the heated milkfat under vacuum.

[0057] In some forms, the means for heating the milk fat is a melting vat.

[0058] In some forms, the means for centrifuging is a centrifugal concentrator.

[0059] In some forms, the means for evaporating the moisture is a vacuum pan or a scraped surface heat exchanger under vacuum.

[0060] In some forms, the means for clarifying the milk fat is a finishing cooker.

[0061] In some forms, the method as described above is performed using the apparatus as described above to produce a high aroma ghee.

[0062] In some examples, the high aroma ghee is filtered and stored into the storage tank for cooling and packaging (9) at or above 55°C.

[0063] One example of the technology is a high-aroma ghee produced using the method as described above together with the apparatus described above.

[0064] The term "high aroma ghee" should be taken to mean a ghee product that has a pleasant, buttery, nutty, lightly cooked or slightly caramelized aroma, free of oiliness or blandness.

[0065] Ther term "moisture" should be taken to mean the presence of water, either within a substance or on the surface of a substance. It refers to the water content in relation to a substance, such as the moisture in butter or oil.

[0066] Further aspects of the technology, which should be considered in all its novel aspects, will become apparent to those skilled in the art upon reading of the following description which provides at least one example of a practical application of the technology. 5. BRIEF DESCRIPTION OF THE DRAWINGS

[0067] One or more embodiments of the technology will be described below by way of example only, and without intending to be limiting, with reference to the following drawings, in which:

[0068] Figure 1 shows a method of manufacturing a high aroma ghee in one example of the technology; and

[0069] Figure 2 shows an apparatus for the production of a high aroma ghee in one example of the technology.

[0070] 6. DETAILED DESCRIPTION OF EXEMPLARY FORMS OF THE TECHNOLOGY

[0071] The present invention relates to the improvement in aroma development in ghee, particularly focusing on the role of heat clarification in ghee production. Aroma development in ghee is significantly influenced by the interaction between the native carbohydrates and protein systems of butter or cream during high heat clarification. The intensity of this aroma is directly proportional to the temperature of clarification; the higher the temperature, the more intense the aroma.

[0072] The western Anhydrous Milk Fat (AMF) method, the Continuous Method of Ghee Manufacturing and Brown Butter Method are an economic low energy feeding continuous process and suitable for very large- scale production over the Butter Boiled Ghee Indian Batch method. However, both Western Anhydrous Milk Fat (AMF) Method and Continuous Method of Ghee Manufacturing processes do not involve heat clarification or boiling of cream / butter, thus the end product lacks aroma. The brown butter method involves very high temperature, which results in a cooked flavour rather than the pleasant ghee aroma produced by the Butter Boiled Ghee Indian Batch method. Moreover, the brown butter method does not involve removal of almost all moisture and filtration to remove reacted solids-not-fat (SNF) from the fat phase. This results in and end product with a higher moisture content and SNF content than ghee, which are major two drawbacks in this process.

[0073] Ghee prepared through Butter Boiled Ghee Indian Batch method imparts a pleasant aroma. However, this process involves high energy consumption (kcal / kg product) to produce, therefore is not cost-effective. Moreover, the batch process is not ideal for very large-scale production.

[0074] Producing high aroma ghee cost-effectively focuses on two major manufacturing steps:

[0075] 1. Cost-effective and quick removal of moisture from cream / butter without causing undesirable heat-induced changes in aroma (burnt aroma through localized burning) and maintaining nutritional attributes. 2. High heat clarification or boiling of butter / cream at 115+ / -10°C with a significant holding time for desired high aroma development

[0076] The current technology outlines an economical process suitable for high aroma ghee production from cream / butter, involving evaporation under vacuum for moisture removal from cream / butter and a finishing cooker for final heat clarification or boiling (115+ / -10°C) of evaporated cream / butter for high aroma development.

[0077] The production of high aroma ghee takes place according to two methods, either from cream, or from butter, both of which are shown in Figure 1.

[0078] 6.1. Method

[0079] The aroma of the ghee is a result of the manufacturing method that involves high heat clarification. The high heat clarification of the fat at 125°C or above results in an intense aroma which is usually referred to as cooked or burnt. In contrast, ghee prepared with heat clarification at around 110°C results in a mild aroma, with the optimum aroma for particular consumer markets typically achieved with heat clarification between about 110°C and 125°C, and even more preferably between 115°C and 125°C.

[0080] In order to make the process for manufacturing high aroma ghee more efficient, the current technology incorporates initial moisture removal from butter / concentrated cream by vacuum evaporation. This may occur in a vacuum pan, or a scraped surface heat exchanger under vacuum, followed by high heat clarification / boiling in a finishing cooker at between 110°C - 125°C to create the desired aroma.

[0081] The manufacturing process is described below in one example with reference to Figure 1, with method 100 using 35 - 45% fat cream 101 as a starting material in one example, or alternatively using 82% fat butter 102 as a starting material in another example.

[0082] In some examples, the input cream may further undergo a shearing step prior to centrifugal concentration, using a high shear device such as an in-line high shear mixer or emulsifier. The shearing step improves overall energy efficiency of the method, as using a high shear mixer enables further cream concentration between 78% - 90% w / w fat, reducing moisture content that would otherwise need to be removed with higher energy evaporation step.

[0083] In method 100, cream undergoes a centrifugal concentration 120 at 50 - 60°C to produce buttermilk (less than 1% w / w fat) and a concentrated cream (around 75% w / w). In some examples of centrifugal concentration the cream is heated 108 to around 60 - 75°C. The centrifugal concentrator causes the denser butter milk to move outwards, while the lighter cream (with its fat globules) moves towards the center. The cream and buttermilk are then discharged through separate outlets, with the concentrated cream 103 entering a balance tank, and the buttermilk discharged to a buttermilk separator 130, where any remaining fat is returned to the centrifugal concentrator for incorporation with the cream starting material 101.

[0084] Buttermilk removed 130 from the system may be used in alternative processes or to be processed for sale.

[0085] In an alternative start to the manufacturing method using butter as the starting material instead of cream, butter 102 is melted 105 and transferred to a vacuum pan or a scraped surface heat exchanger under vacuum. The butter 102 or concentrated cream 103 undergoes moisture evaporation under vacuum conditions 140 at or below 85-95°C, preferably at or around 85°C until a target percentage of moisture in the material is evaporated. For high-aroma ghee, preferably 95 - 99% water is removed from the concentrated milk fat during the vacuum evaporation step 140. This step may take between 5 - 15 minutes depending on the temperature and vacuum used, typically between 30 to 100 milli bar. This low pressure allows evaporation at reduced temperature in an energy efficient manner without fouling the equipment.

[0086] The time taken for the moisture to evaporate to the required level may be determined by a moisture meter, and will be dependent on the initial moisture content of the fat, the temperature, the vacuum, the amount of fat and the rate of evaporation.

[0087] Following moisture removal, the evaporated concentrated milkfat 106 is transferred to a finishing cooker where it undergoes a high heat clarification by boiling 150 at 115°C + 10°C at ambient pressure. In some examples the boiling occurs at 110’C, lll’C, 112’C, 113’C, 114’C, 115’C, 116’C, 117’C, 118’C, 119’C, 120°C, 121°C, 122°C, 123°C, 124°C or 125°C. The evaporated concentrated milkfat is boiled until any remaining unwanted moisture is removed and the desired aroma has developed.

[0088] The boiling temperature may be held at 10 - 40 minutes, in some examples 15-30 minutes, 15-25 minutes, 18-23 minutes. The specific time take will be dependent on the specific aromatic qualities wanted in the high-aroma ghee product as different customer demographics prefer different level of nutty / caramelized flavour in ghee.

[0089] Samples of the product undergo sensory analysis to ensure the desired aroma has been achieved in the clarification process. A moisture measuring device can be used to ensure the final moisture content in the product is less than or equal to 0.3-0.4% w / w.

[0090] Sensory analysis involves determination of desired aromas and flavours both by trained sensory technicians and by using mass spectrometry to identify specific flavour and aroma producing compounds.

[0091] Following clarification of the concentrated milkfat 106 by boiling and the development of a desired aroma profile, filtration 160 of the high aroma ghee is undertaken at approx. 55-60°C, ensuring the ghee remains melted during the filtration procedure. The filtration step removes non-fat solids and particulates present in the ghee, producing ghee 170 with a greater than 99.6% fat content.

[0092] A texturizing step may be incorporated following the filtration step, but prior to packaging of the final product. The high aroma ghee may be texturized to produce a granular style ghee in a more traditional Indian style, or to produce a creamy paste style ghee in the traditional Arabic style.

[0093] The texturizing of the high-aroma ghee may include seeding, where previously granulated ghee is added to the fresh ghee to encourage and enhance the granular texture. In other examples, texturing may include cooling the high aroma ghee to 15-25° C and creaming using a scraped surface heat exchanger.

[0094] The high aroma ghee is then cooled and packaged at 15-45°C. In some examples, the ghee is packaged under nitrogen to improve the shelf life and stability of the product.

[0095] 6.2. Apparatus

[0096] Development of the method for the production of high-aroma ghee as described above requires a specific apparatus to enable the method.

[0097] Figure 2 shows the main unit operations and equipment in one example of the apparatus 200 of the present technology and its use is described in performing the manufacturing method described above.

[0098] The apparatus for the batch and / or continuous process of a high aroma ghee, comprises a means for heating an amount of a milk fat, a means for evaporating the moisture from the heated milk fat under vacuum, a means for boiling / clarifying the milk fat and a means for filtering the high aroma ghee.

[0099] In addition to the above means, the apparatus may comprise further components depending on the starting material used, for examples a shearing means for shearing the cream starting material, a buttermilk separator, a texturiser and packing apparatus.

[0100] The apparatus will now be described with reference to the method above and apparatus of the current technology.

[0101] The starting material in the form of a cream (35-45% w / w fat) or a butter (78-85% w / w fat) are placed in a melting vat 1, 1A at 10°C to perform initial melting of the cream or butter, with the temperature raised to about 60-80°C to ensure consistent heating for avoiding the chances of burning the cream or milk.

[0102] The means for shearing 2 the cream in one example is a high shear device such as an in-line high shear mixer or emulsifier. The shearing step enables further cream concentration before progressing to the centrifugal concentrator 3.

[0103] The cream, after heating and shearing step, is held at around 60-75°C and fed to a centrifugal concentration means 3, such a centrifugal concentrator, where it undergoes centrifugation to achieve a concentrated cream of 75-90% w / w fat, with buttermilk extracted and removed from the process via a buttermilk separator 4A.

[0104] Buttermilk separator 4A extracts any remaining fat from the buttermilk and returns the fat to the melting vat for re-incorporation into the centrifugal concentrator.

[0105] The concentrated cream is recovered and pumped in a balance tank 4, ready for the next step in the process. Balance tank 4 may be kept at the same or similar temperature as the product in the centrifugal concentrator. In some examples, this will be 60 - 75°C.

[0106] A pump transports the concentrated cream / molten butter in balance tank 4 through one or more conduits into a means for evaporating the moisture from the heated milk fat under vacuum 5, which in some examples is a vacuum pan or scraped surface heat exchanger 5. The milk fat undergoes initial moisture evaporation at or below 85-98°C under vacuum conditions. The milk fat is maintained at this stage for a period at least until the substantially target percentage of moisture present in the material is vaporized and a concentrated milk fat is produced. This target may be when 80 - 99% w / w of the moisture is removed from the milk fat.

[0107] The concentrated milk fat is fed via one or more conduits to the finishing cooker 6 for final high heat clarification / boiling to form a high-aroma ghee. The concentrated milk fat is held for a period at 105 - 125°C until a target percentage of moisture present is evaporated and the desired aroma develops in the ghee. Sensory testing may be undertaken throughout the boiling process to determine when the desired aroma is reached.

[0108] The ghee is transported to a filter system to remove any solids or impurities that may influence the final appearance, texture and / or flavour of the ghee. In some examples, the filtration step involves passing the ghee through a filtration system having a pore size between 100 - 200 micron. In one example, the boiled ghee may be passed through a basket centrifuge and / or a filter press and / or a ghee clarifier machine or combination thereof to remove any burnt particles, solids or ghee residue from the high-aroma ghee.

[0109] Filtered ghee is stored into the storage tank 9 and held at or above 45-55°C to enable packing and storing using packing / filling apparatus 10 as required. The apparatus may further comprise a means 10 for filling containers (PET / glass / tin / tub / bulk pack) of various sizes with nitrogen flushing. Nitrogen gas creates an inert gas layer to prevent the ghee from air induced oxidation.

[0110] In some examples, the apparatus comprises a texturiser 8 for processing the ghee to produce a specific texture or consistency. In one examples, the texturiser is a scarped surface heat exchanger for producing a creamy texture in the ghee, or in other examples a seeding apparatus for introducing a granular texture to the ghee product.

[0111] The methods and apparatus of the present invention provides a continuous batch method for the preparation of a high aroma ghee product without the use of synthetic aroma products, or the scale limitations of a batch processing method as traditionally used in the formation of ghee.

[0112] 6.3. High Aroma Ghee Production

[0113] The ghee aroma is chemically a complex attribute. Much of the typical aroma results from a complex mixture of compounds, the subject of which has been researched significantly in the past. Some examples of contributors to the aroma of ghee include carbonyls, lactones, FFA, and esters generated during processing. The essential aroma compounds include carbonyls, free fatty acids, and lactones. Among the carbonyls, alkan-2-one or methyl ketones are common components of ghee aroma. Polar carbonyls like dicarbonyls, alpha-keto-acids, glyoxals, and furfurals are formed by fermentation of lactose and citrate, amino acids, and browning products of lactose caramelization. Aldehydes like n-alkanals, alka-2-enals, alka-2-4-dienals are known to be formed by the autoxidation of unsaturated fatty acids of milk fat.

[0114] The method of the present invention enables the production of a high-aroma ghee with particular aromatic compounds. A unique desirable flavour profile is delivered by concentrating a cream or butter by evaporation under vacuum, prior to the boiling step, and boiling the concentrated milk fat at a high temperature. The presence of milk solids including protein, lactose, minerals that remain in the product following the evaporation step result in the high-aroma ghee product.

[0115] Flavour compounds in the finished ghee product may be measured via Mass Spectrometry (SIFT-MS). The presence and amount of certain aromatic compounds are indicative of a higher- aroma product, with the higher amount such compounds producing a more aromatic product.

[0116] Table 1 below shows the concentration of exemplary desired flavour compounds in the high-aroma ghee (the average of samples tested) when compared to a standard AMF (Anhydrous Milk Fat) product. The aroma chemicals are measured in units of ppbv (parts per billion by volume) using Mass Spectrometry (SIFT-MS), calibrated for ghee.

[0117] Table 1.

[0118] *LOQ treated as Zero

[0119] As clearly seen in the data of Table 1, the average high-aroma ghee produced by the methods of the present invention comprises higher levels of every aromatic compound when compared to a standard AMF product.

[0120] In the example provided example, AMF is made by concentrating cream from 40 % to 75% via a cream concentrator, and then a phase inversion takes place via a homogeniser. The cream is then further concentrated via an oil concentrator before entering a dehydrator to achieve 99.8% fat concentration.

[0121] Many of the aromatic compounds detected in the AMF product produced by this method were of such low quantity as to not be quantifiable. In contrast, the ghee produced by the present invention has a significantly greater volume of aromatic compounds compared to the AMF product, at significantly higher levels. This results in a far higher quality product that includes the aromatic qualities desired in a ghee product, particularly by the Asian, the Middle Eastern and African markets.

[0122] In some examples the high aroma ghee produced by the method comprises at least one aromatic compound selected from acetone, acetaldehyde, pentene, 2 pentanone, 1,4-butyrolactone, hexane, ethanol, formaldehyde, acetic acid, 2,2-dimethylpropanol, 2-heptanone, butanone, furfuryl alcohol, butene, 2, 3-butanedione and 1, 3-butanediol or derivatives thereof.

[0123] In some examples, the high-aroma ghee produced by the current method results in ghee comprising between 5000 and 6000 ppbv of acetone or derivatives thereof, between 3000 and 4000 ppbv of acetaldehyde or derivatives thereof, between 500 and 1000 ppbv of pentene or derivatives thereof, between 300 and 800 ppbv of 2 pentanone or derivatives thereof, between 300 and 700 ppbv of 1,4- butyrolactone, hexane or derivatives thereof, between 200 and 500 ppbv of ethanol, formaldehyde or derivatives thereof, between 100 and 400 ppbv of acetic acid, 2,2-dimethylpropanol, 2-heptanone or derivatives thereof, between 50 and 300 ppbv of butanone, furfuryl, butene, 2,3-butanedione or derivatives thereof; and / or between 50 and 200 ppbv of butanediol or derivatives thereof.

[0124] In some examples of the technology, the high aroma ghee produced by the present methods comprises a total amount of greater than 5000 ppbv of aromatic compounds. In some examples, the high aroma ghee comprises 10000 - 20000 ppbv of aromatic compounds.

[0125] In some examples, high aroma ghee produced by the present method comprises at least 10 different aromatic compounds at a concentration of greater than 100 ppbv. In some examples the high aroma ghee comprises at least 10 different aromatic compounds at a concentration of greater than 200 ppbv.

[0126] The presence of such a wide variety of aromatic compounds in the product also improves and adds to the overall aroma profile, as the aromatic compounds react further which each other, creating a synergistic effect that enhances the overall aroma profile of the ghee. The ability of the method to produce a ghee with amounts of over lOOppbv of such a wide range of aromatic compounds allows for increased synergistic interactions between compounds, creating a uniquely aromatic ghee product.

[0127] "Aromatic compounds" for the purposes of this invention should include, but not be limited to all those specifically listed above, and should include any compounds present that contribute to the overall aroma of the ghee, including carbonyls, free fatty acids and esters, alcohols, hydrocarbons, lactones, methyl ketones.

[0128] The methods and apparatus of the present technology provide a range of advantageous over current processes for the manufacture of high-aroma ghee.

[0129] The method delivers higher aroma in the ghee with a unique flavour profile compared to the traditional AMF and butter boiled ghee manufacturing process.

[0130] The process is more energy-efficient than traditional butter boiled ghee manufacturing processes, as the centrifugal separation of moisture from the fat requires less energy compared to the traditional evaporation separation of moisture from the milkfat emulsion, and without any fouling of equipment, which can result in a loss of heat transfer

[0131] The process delivers a premium higher aroma ghee product at a lower manufacturing cost, providing economic improvements to the manufacturing process and associated commercial business.

[0132] Unless the context clearly requires otherwise, throughout the description and the claims, the words "comprise", "comprising", and the like, are to be construed in an inclusive sense as opposed to an exclusive or exhaustive sense, that is to say, in the sense of "including, but not limited to". The entire disclosures of all applications, patents and publications cited above and below, if any, are herein incorporated by reference.

[0133] Reference to any prior art in this specification is not, and should not be taken as, an acknowledgement or any form of suggestion that that prior art forms part of the common general knowledge in the field of endeavour in any country in the world.

[0134] The technology may also be said broadly to consist in the parts, elements and features referred to or indicated in the specification of the application, individually or collectively, in any or all combinations of two or more of said parts, elements or features.

[0135] Where in the foregoing description reference has been made to integers or components having known equivalents thereof, those integers are herein incorporated as if individually set forth.

[0136] It should be noted that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications may be made without departing from the spirit and scope of the technology and without diminishing its attendant advantages. It is therefore intended that such changes and modifications be included within the present technology.

Claims

7. CLAIMS1. A method for the production of a high aroma ghee, wherein the method comprises: a) concentrating an input cream at about 60-80°C, producing a concentrated cream of 75-90% w / w fat; or b) melting an input butter of 75-90% w / w fat at about 60-80°C; and c) boiling the concentrated cream of step a) or melted butter of step b) under vacuum at about 80- 95°C to remove moisture, producing a concentrated milk fat comprising fat, protein and lactose; d) boiling the concentrated milk fat of step c) at 105 - 125°C to form high aroma ghee with a minimum fat content of 99.6% w / w; e) filtering the high aroma ghee produced at step d); f) cooling the high aroma ghee to 15-45°C.

2. The method of claim 1, wherein step a) of concentrating the input cream comprises centrifugal concentration of the input cream to produce buttermilk and the concentrated cream.

3. The method of claim 1 or claim 2, wherein the input cream for concentration of step a) contains at least 30 - 45% w / w fat.

4. The method of any one of claims 1 to 3, wherein the concentrated cream produced at step a) contains at least 75 - 90% w / w fat.

5. The method of claim 1, wherein the input butter of step b) contains around 75-85% w / w fat.

6. The method of any one of claims 1 to 5, wherein step c) comprises boiling the concentrated cream or concentrated fat until 80 - 99% w / w of the water is removed.

7. The method of any one of claims 1 to 5, wherein the concentrated cream following boiling at step c) is 10 - 1% w / w water.

8. The method as claimed in any one of claims 1 to 7, wherein the boiling at step d) occurs at 110°C - 125°C.

9. The method as claimed in claim 8, wherein the boiling of step d) is maintained at 110 - 125°C forbetween 10 - 40 minutes.

10. The method as claimed in any one of claims 1 to 9, wherein the method further comprises the step of texturizing the ghee following step f).

11. The method of claim 10, wherein the texturizing step comprises seeding and / or cooling the high aroma ghee to 15-25° C using a scraped surface heat exchanger.

12. The method as claimed in any one of the preceding claims, wherein the method further comprises packing the high-aroma ghee into containers under nitrogen.

13. A high aroma ghee produced according to the method as claimed in any one of claims 1 to 12.

14. The high-aroma ghee of claim 13, wherein the high aroma ghee comprises a total amount of at least 5,000 ppbv of aromatic compounds.

15. The high aroma ghee of claim 14, wherein the high aroma ghee comprises a total of 10000 - 20000 ppbv of aromatic compounds.

16. The high aroma ghee of any one of claims 13 to 15, wherein the high aroma ghee comprises at least 10 different aromatic compounds each at a concentration of greater than 100 ppbv.

17. The high aroma ghee of claim 16, wherein the high aroma ghee comprises at least 10 different aromatic compounds each at a concentration of greater than 200 ppbv.

18. The high aroma ghee of any one of claims 13 to 17, wherein the high aroma ghee produced by the method comprises at least one aroma chemical selected from acetone, acetaldehyde, pentene, 2 pentanone, 1,4-butyrolactone, hexane, ethanol, formaldehyde, acetic acid, 2,2-dimethylpropanol, 2- heptanone, butanone, furfuryl alcohol, butene, 2, 3-butanedione and 1, 3-butanediol or derivatives thereof.

19. The high aroma ghee of claim 18, wherein the ghee comprises between 5000 and 6000 ppbv of acetone or derivatives thereof.

20. The high aroma ghee of claim 18 or 19, wherein the ghee comprises between 3000 and 4000 ppbv ofacetaldehyde or derivatives thereof.

21. The high aroma ghee of any one of claims 18 to 20, wherein the ghee comprises between pentene 500 and 1000 ppbv of pentene or derivatives thereof.

22. The high aroma ghee of any one of claims 18 to 21, wherein the ghee comprises between 300 and 800 ppbv of 2 pentanone or derivatives thereof.

23. The high aroma ghee of any one of claims 18 to 22, wherein the ghee comprises between 300 and 700 ppbv of 1,4-butyrolactone or derivatives thereof.

24. The high aroma ghee of any one of claims 18 to 23, wherein the ghee comprises between 300 and 700 ppbv of hexane or derivatives thereof.

25. The high aroma ghee of any one of claims 18 to 24, wherein the ghee comprises between 200 and 500 ppbv of ethanol or derivatives thereof.

26. The high aroma ghee of any one of claims 18 to 25, wherein the ghee comprises between 200 and 500 ppbv of formaldehyde or derivatives thereof.

27. The high aroma ghee of any one of claims 18 to 26, wherein the ghee comprises between 100 and 400 ppbv of acetic acid or derivatives thereof.

28. The high aroma ghee of any one of claims 18 to 27, wherein the ghee comprises between 100 and 400 ppbv of 2,2-dimethylpropanol or derivatives thereof.

29. The high aroma ghee of any one of claims 18 to 28, wherein the ghee comprises between 100 and 400 ppbv of 2-heptanone or derivatives thereof.

30. The high aroma ghee of any one of claims 18 to 29, wherein the ghee comprises between 50 and 300 ppbv of butanone or derivatives thereof.

31. The high aroma ghee of any one of claims 18 to 30, wherein the ghee comprises between 50 and 300 ppbv of furfuryl or derivatives thereof.

32. The high aroma ghee of any one of claims 18 to 31, wherein the ghee comprises between 50 and 300ppbv of butene or derivatives thereof.

33. The high aroma ghee of any one of claims 18 to 32, wherein the ghee comprises between 50 and 300 ppbv of 2,3-butanedione or derivatives thereof.

34. The high aroma ghee of any one of claims 18 to 33, wherein the ghee comprises between 50 and 200 ppbv of butanediol or derivatives thereof.

35. An apparatus for the batch and / or continuous process of a high aroma ghee, the apparatus comprising; a means for heating an amount of a milk fat; a means of shearing the milk fat a means of concentrating the milk fat a means for evaporating the moisture from the heated milk fat of step a) under vacuum; a means for clarifying the milk fat by heating at 110°C - 125°C to produce high aroma ghee; a means for filtering the high aroma ghee produced at step c); and a means of texturizing the high aroma ghee.

36. The apparatus of claim 35, wherein the apparatus further comprises a means for cooling the filtered, high aroma ghee of step c).

37. The apparatus of any one of claims 35 or 36, wherein the apparatus further includes a means for centrifuging the milk fat following heating.

38. The apparatus of claim 37, wherein the apparatus further includes a balance tank for transferring the milk fat from the heating means or centrifuging means to the means for evaporating the moisture from the heated milkfat under vacuum.

39. The apparatus of any one of claims 35 to 38, wherein the means for evaporating the moisture is a vacuum pan or a scraped surface heat exchanger under vacuum.

40. The apparatus of any one of claims 35 to 39, wherein the means for clarifying the milk fat is a finishing cooker.

41. The method of any one of claims 1 to 12, wherein the method is performed using the apparatus of any one of claims 35 to 40.

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