CS263874B1 - Process for producing aromatized fat - Google Patents

Abstract

The dispersion of liquid and/or solid additives in liquid fat is carried out in two stages. Dispersion in the first stage is conventional, in the second stage a rotary homogenizer is used for dispersion. The particle size of the dispersed additives is at least 95% smaller than 0.000 mm.

Description

The present invention relates to the preparation of aromatized fats in which optimum sensory properties are achieved by reducing the particle size of the dispersed ingredients.

The aromatized fats used, for example, for frying and baking, described in the technical literature, achieve the desired sensory properties, in particular by suitable selection and combination of various ingredients, using conventional one-stage dispersion methods. A disadvantage of these processes is that the degree of dispersion achieved is not optimal in terms of sensory properties. The size of the dispersed liquid and / or solid particles is usually too large. As a result, the prepared flavored fats have a not very delicate taste, which is also transmitted to the dishes prepared from them.

These disadvantages are overcome by the process of preparing the flavored fat according to the invention, which consists in dispersing the ingredients in two stages. In the first step, a conventional device, eg a propeller stirrer, is used to disperse the liquid and / or solid additives in the liquid fat. The second stage uses a rotary homogenizer operating without access to air oxygen. It is achieved that the dispersed liquid and / or solid additives are at least 95% smaller than 0.01 mm. Aromatized fats prepared by the process of the invention have excellent sensory properties and anhydrous aromatized fats can also be prepared by the process.

The following examples illustrate the process for producing the flavored fats according to the invention.

Example 1

1100 kg of grease batch with a melting point of 32-34 ° C was placed in a double-wall boiler with stirrer and heated to 60 ° C. 8 kg of food soya lecithin, 3.6 kg of red food coloring butter, 10 kg of milk powder and 0.6 kg of sorbic acid were added with stirring. In another tank, 10 kg of common salt, 0.36 kg of sodium glutamate and 14.5 kg of meat flavor were gradually dissolved in 53 kg of drinking water heated to ° C. The prepared aqueous phase was added to the fat batch pumped into the emulsion tray and stirred by a propeller stirrer. The resulting dispersion was then pumped into a tank with a rotor-stator rotary homogenizer located below the surface, where it was further homogenized without air oxygen. Thereafter, 130 L of nitrogen gas was successively whisked into the resulting dispersion, the dispersion was cooled to 40 ° C in a plate heat exchanger and then treated in a scraped-wall exchanger where it was cooled to 15 ° C. This was followed by filling the fat into the crucibles. Microscopically, dispersed liquid and solid particles were found to be less than 0.01 mm. The fat had a strong meat smell and a pleasant taste.

Example 2

Into a stainless steel stirrer was placed 432 g of hardened 60 ° C shortening fat, in which 5 g of food lecithin, 2 g of butter coloring agent, 10 g of milk powder and 0.05 g of butylhydroxytogluene as an autioxidant were gradually dissolved. 10 g of common salt, 0.25 g of sodium glutamate and 10 g of meat flavor were gradually dissolved in 30 g of drinking water at 80 ° C. The aqueous solution was added to the fat phase vigorously stirred by a propeller stirrer. The resulting dispersion was then homogenized in a laboratory pin mill in the absence of oxygen, and then treated in a stainless steel wiped pot, where it was cooled to 15 ° C. Microscopically evaluating the degree of dispersion did not detect dispersed particles of 0.01 mm or larger.

The process for the production of the flavored fat according to the invention can be used to prepare fats intended in particular for heat-treating meat and possibly other foods. Spreads and the like can be prepared based on these fats.

Claims (1)

Process for the production of aromatized fat containing liquid and / or solid or gaseous additives, characterized in that the dispersion of the liquid and / or solid additives in the liquid fat is carried out in two stages, the second stage dispersing in a rotary homogenizer without air oxygen until a dispersion comprising dispersed liquid and / or solid additives in particulate form is at least 95% smaller than 0.01 mm.