DE532521C - Process for the production of vitamin-rich margarine - Google Patents

Process for the production of vitamin-rich margarine

Info

Publication number
DE532521C
DE532521C DEH110664D DEH0110664D DE532521C DE 532521 C DE532521 C DE 532521C DE H110664 D DEH110664 D DE H110664D DE H0110664 D DEH0110664 D DE H0110664D DE 532521 C DE532521 C DE 532521C
Authority
DE
Germany
Prior art keywords
vitamin
margarine
yeast
production
rich
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.)
Expired
Application number
DEH110664D
Other languages
German (de)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HOLSTEINISCHE MARGARINE WERKE
Original Assignee
HOLSTEINISCHE MARGARINE WERKE
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by HOLSTEINISCHE MARGARINE WERKE filed Critical HOLSTEINISCHE MARGARINE WERKE
Priority to DEH110664D priority Critical patent/DE532521C/en
Application granted granted Critical
Publication of DE532521C publication Critical patent/DE532521C/en
Expired legal-status Critical Current

Links

Classifications

    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)

Description

Verfahren zur Herstellung vitaminreicher Margarine Es ist bekannt, der Margarine Lecithin zuzusetzen, und weiter ist es auch schon vorgeschlagen worden, Hefe oder Atherextrakt aus Hefe zu bestrahlen; andere Vorschläge gehen dahin, nicht bestrahlte Hefeextrakte der Margarine zuzusetzen. Diesen an sich bekannten Verfahren gegenüber geht das Verfahren der vorliegenden Erfindung zur Herstellung vitaminreicher Margarine davon aus, zunächst in der Hefe, insbesondere durch Bestrahlung, Vitaminkörper zu erzeugen, dann diese zusammen mit dem Hefefett daraus auszuscheiden und mit diesem Hefefettgemisch zusammen unmittelbar der Margarine zuzusetzen. In dieser Kombination ist das Verfahren vollkommen neu, der Zusatz kann in Lösung, gegebenenfalls auch unter allmählicher Verteilung der fettlöslichen Stoffe.bei abfallender Temperatur stattfinden.Process for the production of vitamin-rich margarine It is known to add lecithin to the margarine, and it has also been suggested that To irradiate yeast or ether extract from yeast; other suggestions go there, don't to add irradiated yeast extracts to the margarine. This known method the process of the present invention for the production of vitamin-rich products is opposite Margarine assumes, initially in the yeast, especially through irradiation, vitamin bodies to produce, then excrete them together with the yeast fat and with this Add the yeast fat mixture together directly to the margarine. In this combination If the process is completely new, the additive can also be in solution, if necessary with gradual distribution of the fat-soluble substances. with decreasing temperature occur.

Außer durch Extraktion läßt sich das Hefefett mit den sogenannten Vitaminstoffen zugleich auch durch Auspressen aus der Hefe gewinnen, beispielsweise in der Form, daß die Hefe mit Gips oder wasserfreiem Natriumsulfat (zwecks Wasserentziehung) verrieben und gegebenenfalls warm gepreßt wird. Als Rückstand bleibt Hefe einerseits, während man andererseits das Fett erhält, da die Eiweißkörper durch das Preßtuch .nicht hindurchgehen, während das Hefefett mit den Vitaminstoffen gegebenenfalls unter Erwärmung und Druck durch das Preßturh hindurchtritt. Es ist demnach nicht unbedingt notwendig, daß nach dem vorliegenden Verfahren die Ausscheidung mit Hilfe einer Extraktion stattfindet. Man vermeidet auf diese Weise die schwierigere Herstellung des Reinv itamins und erleichtert durch die zur Verfügung stehende verhältnismäßig größere Menge die gleichmäßige Feinverteilung in der Margarine.In addition to extraction, the yeast fat can be mixed with the so-called Obtain vitamins at the same time by pressing out the yeast, for example in the form that the yeast with gypsum or anhydrous sodium sulfate (for the purpose of dehydration) is rubbed and, if necessary, hot-pressed. As a residue, yeast remains on the one hand, while, on the other hand, the fat is obtained, since the protein bodies pass through the press cloth .Do not go through it while the yeast fat with the vitamins if necessary passes through the press tower under heating and pressure. So it is not absolutely necessary that according to the present procedure the excretion with the help an extraction takes place. In this way one avoids the more difficult production of the Reinv itamins and relieved by the proportionally available larger amount ensures even fine distribution in the margarine.

Es ist auch möglich, dieses so gewonnene Erzeugnis in der Margarine in anderer geeigneter Form zu verteilen, beispielsweise in Emulsionsform zuzusetzen, doch wird der ganzen Herstellung des Verfahrens nach die zweckmäßigste Form das Zusetzen in gelöster Form sein.It is also possible to use this product in margarine to distribute in another suitable form, for example to add in emulsion form, but this is the most expedient form of the whole production of the process Adding to be in dissolved form.

Claims (1)

PATENTANSPRUCH: Verfahren zur Herstellung vitaminreicher Margarine, dadurch gekennzeichnet, daß ihr ummittelbar ein vitaminhaltiges Hefefett zugesetzt wird, welches durch Bestrahlung von Hefe in an sich bekannter Weise und Ausscheidung der so erzeugten Vitaminkörpei zusammen mit dem Hefefett durch Extraktion oder durch Auspressen gegebenenfalls unter Anwendung von Wärme gewonnen ist.PATENT CLAIM: Process for the production of vitamin-rich margarine, characterized in that a vitamin-containing yeast fat is added directly to it which is obtained by irradiating yeast in a manner known per se and excretion the vitamin bodies produced in this way together with the yeast fat by extraction or by Pressing is optionally obtained with the application of heat.
DEH110664D 1927-03-20 1927-03-20 Process for the production of vitamin-rich margarine Expired DE532521C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEH110664D DE532521C (en) 1927-03-20 1927-03-20 Process for the production of vitamin-rich margarine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEH110664D DE532521C (en) 1927-03-20 1927-03-20 Process for the production of vitamin-rich margarine

Publications (1)

Publication Number Publication Date
DE532521C true DE532521C (en) 1931-08-28

Family

ID=7171120

Family Applications (1)

Application Number Title Priority Date Filing Date
DEH110664D Expired DE532521C (en) 1927-03-20 1927-03-20 Process for the production of vitamin-rich margarine

Country Status (1)

Country Link
DE (1) DE532521C (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE756481C (en) * 1939-08-06 1953-11-09 Richard Lubig Process for the production of low-fat baking premixes

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE756481C (en) * 1939-08-06 1953-11-09 Richard Lubig Process for the production of low-fat baking premixes

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