DE1692716A1 - Method for producing a product containing bone, in particular a bone paste - Google Patents

Description

Helmut Max Kolski company, Bremen, Westerholzstrasse

Method for producing a product containing bone broth, in particular a bone broth paste

The invention relates to a method for producing a product containing bone broth, in particular a bone broth paste from bone broth and a

Range of ingredients, especially according to patent

(Patent application K 62 685 JVa / 53k).

It is a product in the form of a bone broth Paste or granules formed therefrom by drying and comminuting are known which contains a number of ingredients, namely fat, spices, salt and vegetables

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a procedure has been proposed, according to which the mentioned bone broth paste can be produced.

The well-known product has a high content of digestible protein and is used as the basic substance for the Suitable for preparing a large number of dishes. In contrast, there is also a need for a protein-containing product that has no or only a very low salt content and if possible is free of spices tu dgl *, for example if certain diet regulations must be adhered to or if certain delivery regulations pertaining to the content of admixtures must be observed

A simple omission of the ingredients that are not needed at the moment, however, leads to the fact that the proposed method leads to the production of a product that is relatively hard and, for this reason, can be poorly dissolved or dried.

The object of the invention is therefore the method to improve according to the main patent so far that with it an easy-to-use, bone broth-containing product can be produced, for example; Suitable for diet purposes and the subsequent admixture

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any other ingredients that may be required are permitted without any problems.

To solve this problem, the invention is based on a method of making bone broth paste made from liquid bone broth and a range of ingredients, in which the bone broth is preheated and mixed with the ingredients, whereupon the so prepared The mass is cooled and stirred at intervals, initially briefly and later if necessary longer becomes, especially according to patent. ... ... (patent pending » message K 62 685 IVa / 53JO and proposes according to the invention before that the bone broth initially up to or Heated close to their boiling point, then with at least one extender, especially fat existing ingredients are mixed and then cooled and stirred at intervals.

In addition to fat, for example, there is also an extender water soluble starch in question · It is only important that the extender is not very hard and that the bone broth is very hot when mixed, because the product otherwise - regardless of its further processing - when dissolving in water or another liquid becomes cloudy and the solution

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gives an uncomfortably white appearance. That on the invention On the other hand, a wisely manufactured product provides a clear solution, it is easily soluble and is im undissolved state supple

Depending on the consistency of the generally in proportion In addition, the thicker bone broth present can increase the suppleness be advantageous, the mass consisting of the bone broth or at least from the fat before or add a small amount of water during initial cooling. Through the interval agitation prevents the water from separating from the mass. The water is preferred - as is the fat added preheated, in a particularly advantageous manner of the heated bone broth while the fat is only added afterwards.

The bone broth made in this way The product is to be used immediately after cooling, but it can also be dried and crushed afterwards and then mixed well with other additives. It is also preferred that Bone broth, fat and water are mixed together to form the mass in a ratio of about 1: 1: / 2.

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example

180 kg bone broth, which is relatively hard at room temperature, was heated in a vessel to boiling and had a temperature of about 150 ⁰ C. In parallel, 60 Jcg water up to about boiling temperature and then heated to the boiling and in this condition liquid bone broth added and gently stirred in. Then the boiling bone broth mixed with water was combined with 180 kg beef fat, which is also solid at room temperature and had been warmed ^{to about 50 ° C.} This mass, consisting of bone broth, water and fat, was then stirred in a stirrer for a period of about two minutes without further heat being supplied. The mass cooled in the cooling tower slowly and initially, "that is, until it has cooled to about 30 * C ⁰ at longer intervals of about 20 minutes very briefly and gently stirred.

After the mass had reached a temperature of about 30 ⁰ C, it was a few minutes etändig stirred and subsequently, in turn, left to their own · During this last

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The cooling process could be stirred a little more at intervals of about 10 minutes. The result was a brownish product that no longer deposited any fat.

Astonishingly, it turned out that the The product was easy to spread at room temperature, although 86% of the initial substances, i.e. bone broth and Pet.t, were hard at the same temperature. The product gives a clear when dissolved in water Broth that wasn't whitish or cloudy in any way.

Several experiments have shown that the sequence in which the components of the product are mixed together is not critical, presumably because because the ingredients added to the bone broth are soft or liquid substances, which do not stress the bone broth even while stirring. Another attempt at which one Mixture of water and fat before adding some undissolved salt before adding the bone broth was added, also led to a product of the consistency described; a dissolving this salty product in hot water gave a very whitish, cloudy and therefore unsuitable one Broth"

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Claims (1)

1192716 Expectations 1. Process for making bone broth paste from bone broth and a number of ingredients, at which preheated the bone broth and with the ingredients yeriaischi: will what the so prepared Mass cooled and doing so at intervals at first stirred briefly and later if necessary longer is, in particular ne-ch patent ·. · - .. · (patent application X 62 685 IVa / 53k), characterized in, that the bone broth initially up to or close to heated to their boiling point; then ait the at least consisting of an extender, in particular fat Ingredients are mixed and then cooled and stirred at intervals. 2 »Method according to claim 1, characterized in that that the mass consisting of bone broth or at least fat before or during the initial After cooling, water is added. 3. The method according to claim 2, characterized in that the water is preheated. 4. The method according to claim 2 or 3, characterized in that the water under the heated bone broth: added and the fat added only afterwards will· 5. The method according to claim 2 or 3, characterized in that the water is mixed with de »fat and this mass added to the heated bone broth will. ■ 6. Method according to one of Claims 1 to 5, characterized marked that the hate sale as another ingredient in the form of a saturated or unsaturated solution is admitted 7. The method according to any one of claims 1 to 6, characterized in that bone broth / fat / f ^ O for Formation of the mass in the ratio 1: 1: / 2 is mixed. 8. Method according to one of Claims 1 to 7, characterized in that the hatred initially 109832/0456 BATH cooled, dried and crushed and then mixed with other ingredients, especially spices. 9. Substance containing bone broth , characterized by a content of 40 - 48% bone broth, 4 - 20% water and 40 - 48% fat as well as a paste-like consistency at Ziara's temperature 109832/045 $