DE116792C - - Google Patents
Info
- Publication number
- DE116792C DE116792C DENDAT116792D DE116792DA DE116792C DE 116792 C DE116792 C DE 116792C DE NDAT116792 D DENDAT116792 D DE NDAT116792D DE 116792D A DE116792D A DE 116792DA DE 116792 C DE116792 C DE 116792C
- Authority
- DE
- Germany
- Prior art keywords
- milk
- margarine
- free
- fat
- sterilized
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 210000004080 Milk Anatomy 0.000 claims description 15
- 235000013310 margarine Nutrition 0.000 claims description 15
- 239000003264 margarine Substances 0.000 claims description 15
- 235000013336 milk Nutrition 0.000 claims description 15
- 239000008267 milk Substances 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000019737 Animal fat Nutrition 0.000 claims description 2
- 235000019871 vegetable fat Nutrition 0.000 claims description 2
- 230000002378 acidificating Effects 0.000 claims 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 14
- 235000019197 fats Nutrition 0.000 description 9
- 235000018102 proteins Nutrition 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 239000000126 substance Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 235000011121 sodium hydroxide Nutrition 0.000 description 5
- 235000020247 cow milk Nutrition 0.000 description 4
- 235000020194 almond milk Nutrition 0.000 description 3
- 230000020477 pH reduction Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000001717 pathogenic Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 102100001249 ALB Human genes 0.000 description 1
- 101710027066 ALB Proteins 0.000 description 1
- 244000145845 Chattering Species 0.000 description 1
- GUBGYTABKSRVRQ-UUNJERMWSA-N Lactose Natural products O([C@@H]1[C@H](O)[C@H](O)[C@H](O)O[C@@H]1CO)[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1 GUBGYTABKSRVRQ-UUNJERMWSA-N 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N Saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 Saccharin Drugs 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229940050528 albumin Drugs 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 244000052616 bacterial pathogens Species 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000001264 neutralization Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 238000010189 synthetic method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/02—Making thereof
- A23C15/06—Treating cream or milk prior to phase inversion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dairy Products (AREA)
Description
KAISERLICHESIMPERIAL
PATENTAMT.PATENT OFFICE.
Bei den bisher üblichen Methoden wurde die Margarine durch Verbuttern von Oleomargarin u. dergl. mit Kuhmilch hergestellt. Diesem Product hafteten indefs alle diejenigen Eigenschaften an, welche der Milch und den Milchproducten im Allgemeinen zukommen. So ist z. B. der Gehalt an pathogenen Bacterien (Tuberkelbazillen) in der Margarine mit Sicherheit festgestellt; ebenso beruht die aufserordentlich leichte Säuerung auf der Zersetzung des mit der Kuhmilch zugeführten Milchzuckers.In the methods customary up to now, the margarine was made by buttering oleomargarin and the like made with cow's milk. All of them, however, were liable to this product Properties that milk and milk products in general have. So is z. B. the content of pathogenic bacteria (tubercle bacilli) in margarine with certainty established; The extremely slight acidification is also based on the decomposition of the with the milk sugar added to the cow's milk.
Eine Lösung der Aufgabe, eine nach dieser Richtung hin einwandfreie Margarine herzustellen, hat Dr. .H. Michaelis durch das ihm durch Patent 100922 geschützte Verfahren zu geben versucht. Nach diesem Verfahren wird bei der Herstellung von Margarine die Kuhmilch durch Mandelmilch ersetzt, indem die Verbutterungswirkung durch das in der Mandelmilch enthaltene Emulsin herbeigeführt wird.A solution to the problem of producing margarine that is flawless in this direction, did Dr. .H. Michaelis through the process protected by patent 100922 tried to give. According to this process, the cow's milk is used in the production of margarine replaced by almond milk, adding the chattering effect to that in the almond milk contained emulsin is brought about.
Das so erhaltene Product ist aber, da das Fett nicht vorher sterilisirt wird, noch keine keimfreie Margarine. Das Verfahren ist auch insofern nicht ganz einwandsfrei. und zwar vom Standpunkt des Nahrungsmittelchemikers, als eine fremdartige Substanz, die Mandelmilch, welche mit dem Begriff der Margarine nichts zu thun hat, in diese hineingebracht wird.The product thus obtained is, however, not yet, since the fat is not sterilized beforehand aseptic margarine. In this respect, too, the process is not entirely flawless. in fact from the point of view of the food chemist, as an alien substance, almond milk, which has nothing to do with the concept of margarine will.
Den Gegenstand des vorliegenden Patentes bildet nun ein Verfahren, eine keimfreie Margarine herzustellen aus denjenigen Substanzen, welche auch in der auf dem üblichen Wege mit Milch hergestellten Margarine vorhanden sind. Das Verfahren beruht darauf, dafs man an Stelle der Kuhmilch eine auf künstlichem Wege nach Patent 112687 syn" thetisch hergestellte Milch, deren Einzelbestandtheile vor der Mischung keimfrei gemacht werden, verwendet. Dieses Verfahren hat den weiteren Vorzug, dafs es ermöglicht,' bei der Herstellung der künstlichen Milch den die Säuerung der Margarine bewirkenden Milchzucker auszuschliefsen.The subject of the present patent is a process for producing a germ-free margarine from those substances which are also present in the margarine produced in the usual way with milk. The method is based on the fact that instead of cow's milk one uses a synthetic method according to patent 112687 s y n ", the individual components of which are made germ-free before mixing. This method has the further advantage that it enables to exclude the lactose, which causes the acidification of the margarine, from the production of artificial milk.
Zur Herstellung dieser künstlichen, zuckerfreien Milch können Butterfett, Oleomargarin, sowie auch andere Fettarten benutzt werden. Die Sterilisation der einzelnen Substanzen erfolgt nach einem der chemischen Natur des Körpers entsprechenden Verfahren, indem das Fett, Wasser u. s. w. durch Erhitzen auf hohe Temperatur, die Eiweifsstoffe durch Behandeln mit chemischen Agenden (z. B. Wasserstoffsuperoxyd) sterilisirt werden.For the production of this artificial, sugar-free milk, butterfat, oleomargarin, as well as other types of fat can be used. The individual substances are sterilized according to a procedure that corresponds to the chemical nature of the body, by adding the Fat, water, etc. by heating to a high temperature, the proteins by treating sterilized with chemical agendas (e.g. hydrogen peroxide).
Man hat es auf diese Weise auch in der Hand, eine Milch von verschiedener, vorher zu bestimmender Zusammensetzung herzustellen und kann, z. B. durch Anwendung einer stark eiweifshaltigen, künstlichen Milch, der Margarine einen hohen Nährwert geben.In this way one also has it in hand, a milk of different kinds, beforehand to be determined composition and can, for. B. by application a high protein, artificial milk that gives margarine a high nutritional value.
Die Herstellung der zuckerfreien Milch erfolgt bei einer Temperatur, . welche den Schmelzpunkt des betreffenden Fettes um mehrere Grade übersteigt: Man verfährt in der Weise, dafs man das sterilisirte Eiweifsgemisch mit dem geschmolzenen Fett und mit einer Natronlauge von bestimmtem Gehalt in Behältern mit schnell wirkenden Rührwerken zusammenbringt. Der Gehalt der Natronlauge ist von der Acidität der Eiweifsstoffe abhängig,The sugar-free milk is produced at a temperature. which the Melting point of the fat in question exceeds by several degrees: Proceed in the way that the sterilized protein mixture is mixed with the melted fat and with a sodium hydroxide solution of a certain content in containers with fast-acting agitators brings together. The content of the caustic soda depends on the acidity of the proteins,
und zwar verwendet man so viel Natronhydrat, als zur Herstellung der neutralen Salze der Eiweifsstoffe nothwendig ist.and indeed one uses as much sodium hydrate as for the production of the neutral salts of the Protein is necessary.
Diese vorher berechnete Menge Natronhydrat wird in dem halben Gewicht Wasser (bezogen auf das Trockengewicht Eiweifsstoff -{- Fett) gelöst und in dieser Flüssigkeit zunächst das Fett emulgirt und sodann das Eiweifs aufgelöst. Dieser Flüssigkeit werden dann die übrigen Zusätze gemacht, bis das nöthige Flüssigkeitsquantum erreicht ist.This previously calculated amount of sodium hydroxide is added to half the weight of water (based on the dry weight of protein - {- fat) and dissolved in this liquid first emulsified the fat and then the Protein dissolved. The remaining additives are then made to this liquid until the necessary quantity of fluid has been reached.
Als Beispiel für ioo 1 zuckerfreie Milch, welche für die Verbutterung des Margarinefettes geeignet ist, kann folgende Vorschrift gelten:As an example for ioo 1 sugar-free milk, which is suitable for buttering margarine fat, the following rule can be used are valid:
Butterfett 5 kg,Butter fat 5 kg,
Eiweifsgemisch (9 Theile Casein zu 1 Theil Albumin) 1250 g,Protein mixture (9 parts casein to 1 part Albumin) 1250 g,
ι procentige Natronlauge: 3125 g; Milchsalze: 200 bis 400 g; Wasser: so viel wie nöthig, um das Ganze auf 100 1 zu bringen.ι percent sodium hydroxide solution: 3125 g; Milk Salts: 200 to 400 g; Water: as much as necessary to bring the whole to 100 liters.
Der fertigen Milch können aromatische Stoffe, Geschmackscorrigentien, Saccharin, Farbstoffe u. s. w. zugesetzt werden. Mit dieser Mischung, deren einzelne Bestandtheile vor der Mischung sterilisirt werden, und welche infolge dessen keimfrei ist, wird das event, ebenfalls vorher sterilisirte, animalische oder vegetabilische Fett verbuttert.The finished milk can contain aromatic substances, flavor corrigents, saccharin, colorings and so on. With this mixture, its individual components before the mixture be sterilized, and which is germ-free as a result, will be the event, also beforehand sterilized, animal or vegetable fat with butter.
Die so hergestellte Margarine unterliegt einerseits keiner Säuerung, weil die zur Verbutterung benutzte Milch zuckerfrei ist, und ist andererseits keimfrei, insbesondere frei von pathogenen Bacterien. Abgesehen von dem hierdurch erzielten, hygienischen Vortheil ist die so hergestellte Margarine wesentlich länger haltbar, als die mit Milch hergestellte.The margarine produced in this way is on the one hand not subject to acidification because it is used for buttering used milk is sugar-free, and on the other hand is germ-free, in particular free from pathogenic bacteria. Apart from the hygienic advantage achieved in this way the margarine made in this way has a much longer shelf life than the one made with milk.
Claims (2)
Publications (1)
Publication Number | Publication Date |
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DE116792C true DE116792C (en) |
Family
ID=386112
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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DENDAT116792D Active DE116792C (en) |
Country Status (1)
Country | Link |
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DE (1) | DE116792C (en) |
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- DE DENDAT116792D patent/DE116792C/de active Active
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