DE654742C - Process for making margarine - Google Patents

Process for making margarine

Info

Publication number
DE654742C
DE654742C DEB154506D DEB0154506D DE654742C DE 654742 C DE654742 C DE 654742C DE B154506 D DEB154506 D DE B154506D DE B0154506 D DEB0154506 D DE B0154506D DE 654742 C DE654742 C DE 654742C
Authority
DE
Germany
Prior art keywords
lecithin
emulsion
margarine
malt
malt extract
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
DEB154506D
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to DEB154506D priority Critical patent/DE654742C/en
Priority to NL64273A priority patent/NL64273B/xx
Priority to GB4660/33A priority patent/GB405116A/en
Priority to FR751123D priority patent/FR751123A/en
Application granted granted Critical
Publication of DE654742C publication Critical patent/DE654742C/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
    • A23D7/001—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
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads

Description

Verfahren zur Herstellung von Margarine Die Erfindung betrifft ein Verfahren zur Herstellung von Margarine.Method of making margarine The invention relates to a Method of making margarine.

Das Verfahren besteht darin, daß der Kirnfüllung eine aus Malzwürze oder deiner Lösung von Malzextrakt in Wasseroder Milch und Lezithin hergestellte Emulsion zugesetzt wird.The method consists in making the cherry filling one made of malt wort or your solution of malt extract in water or milk and lecithin Emulsion is added.

An und für sich ist der Zusatz von Malzmilch bei der Margarinefabrikation bekannt. Auch Pflanzen- und Eigelblezithine sind schon bei der Margarineherstellung benutzt worden.In and of itself, the addition of malt milk is part of the margarine production known. Plant and egg yolk lecithins are also used in margarine production been used.

Durch die gemäß der vorliegenden Erfindung benutzte Emulsion von Malzwürze bzw. Malzextraktlösung und Lezithin (Eigelb-oder Pflanzenlezithin) wird eine Summenwirkung erreicht, die weit über das hinausgeht, was man aus den Eigenschaften der einzelnen Komponenten im vorliegenden Falle erwarten konnte.By the emulsion of malt wort used according to the present invention or malt extract solution and lecithin (egg yolk or plant lecithin) will have a cumulative effect achieved that goes far beyond what can be derived from the properties of each Components in the present case could be expected.

Die vorherige Homno@genisierung des Lezithins mit dem Malzextrakt hat zur Folge, daß die spätere Emulsion des Präparates in wäßriger Flüssigkeit besonders stabil und fein ist.The previous homno @ genization of the lecithin with the malt extract has the consequence that the later emulsion of the preparation in aqueous liquid is particularly is stable and fine.

Die Verteilungsfähigkeit des Lezithins in der Malzwürze bzw. dem Malzextrakt geht so weit, daß man ohne die bei der Verwendung von Lezithin bisher notwendigen Emulsi@onsöle mit Leichtigkeit auskommen kann. Selbst bei Fetten mit schlechtem Wasserbindungsvermögen, wie z. B. bei der Verwendung von auf 32 bis 34'C gehärtetem Erdnuß-, Soja-, Walöl (sog. Weichfette) usw., kann man ohne die Verwendung von teuren ausländischen Emulsionsölen eine einwandfreie Emulsion erzielen. Es wird durch die Verwendung der angegebenen Emulsion nicht nur die Backfähigkeit der Fette, das Bräunen, Schäumen und insbesondere das Butteraroma der Margarine erhöht, sondern auch das Spritzen und das Festsetzen in der Pfanne verhindert.The ability of the lecithin to be distributed in the malt wort or the malt extract goes so far that one can easily get by without the emulsion oils previously required when using lecithin. Even with fats with poor water-binding capacity, such as. B. when using peanut, soy, whale oil (so-called soft fats) etc. hardened to 32 to 34 ° C, a perfect emulsion can be achieved without the use of expensive foreign emulsion oils. The use of the specified emulsion not only increases the baking ability of the fats, the browning, foaming and especially the butter aroma of the margarine, but also prevents it from splashing and sticking in the pan.

Infolge des Fortfalls der Reifungsvorgänge und infolge des durch die glatte Emulsion verkürzten Kirnprozesses ist es möglich, die Produktlan eines Betriebes bei gleichbleibender Apparatur wesentlich zu steigern.As a result of the cessation of the ripening processes and as a result of the smooth emulsion shortened churning process it is possible to the product plan of a company can be increased significantly with the same equipment.

Durch die außerordentliche Feinheit- der Kirnmasse läßt sich auch der Kühlprozeß beschleunigen, so daß die Leistungsfähigkeit der Kühltrommel in der Zeiteinheit steigt.Due to the extraordinary fineness of the cherry mass, it can also accelerate the cooling process, so that the efficiency of the cooling drum in the Unit of time increases.

Durch das neue Verfahren ist es weiterhin möglich, selbst bei relativ hohen Außentemperaturen einen ziemlich hohen Prozentsatz ,an flüssigen ölen zu verwenden, wodurch. die Kalkulation verbessert wird und außerdem die Margarine einen butterähnlichen Glanz bekommt.With the new method, it is still possible, even with relative high outside temperatures use a fairly high percentage of liquid oils, through which. the calculation is improved and also the margarine a butter-like one Gets shine.

- In dem nachfolgenden Ausführungsbeispiel w i * r d das Verfahren zahlenmäßig veranschaulicht. Ausführungsbeispiel Zusammensietzung der Kirnfüllung bei einer Außentemperatur von -E-_ 2:5° C. 2o Teile auf 4o bis 42° gehärteter Tra 35 - - 30 - 32° - gehärtetes Erdnußöl, 2ö - Palmkern- bzw. Kokosfett, _ 25 - Soja- bzw. Erdnußöl Zoo Teile Fett- und Ohnischung. Zu .diesen i oo Teilen Fett- und Ölmischung werden 2o Teile angesäuerte Magermilch bzw. Wasser zugegeben, in denen etwa i,8 kg Lezithin-Malzextsakt-Emulsion verteilt worden sind, die z. B. aus. 75 % Trockensubsu1nz und io % Rennlezithin best=eht. - In the following exemplary embodiment, the method is illustrated numerically. Embodiment Composition of the cherry filling in a Outside temperature of -E-_ 2: 5 ° C. 2o parts on 4o to 42 ° hardened tra 35 - - 30 - 32 ° - hydrogenated peanut oil, 2ö - palm kernel or coconut fat, _ 25 - soy or peanut oil Zoo parts of fat and lack of mixture. To .dies i oo parts of fat and oil mixture, 2o parts of acidified skimmed milk or water are added, in which about 1.8 kg of lecithin-malted extract emulsion have been distributed, the z. B. off. 75% dry moisture and 10% racing lecithin are best.

Die nachfolgende Tabelle gibt die EntmIschung.sz,eiten bei +35'C .der obig=en Kinnfüllung mit und ohne- Lezithin-Malzextrakt an. Mit Lezithin- Ohne Lezithin- Malzextrakt- Malzextrakt- Emulsion Emulsion =nach 5 Minuten - etwas flockig - Zo - - etwas flockig - 15 - - setzt ab - 20 - - % entmischt - 30 - . setzt ab fällt auseinander ' - 40 - % entmischt fällt auseinander The following table shows the demineralisation times at + 35 ° C. of the above chin filling with and without lecithin malt extract. With lecithin- Without lecithin- Malt Extract- Malt Extract- Emulsion emulsion = after 5 minutes - a bit flaky - Zo - - a bit flaky - 15 - - drops off - 20 - -% segregated - 30 -. sets off falls apart '- 40% segregated falls apart

Claims (1)

PATEN TANSPRUCI-Ä Verfahren zur Herstellung von Margarine, dadurch gtkennzeichniet, daß eine aus Malzwürze oder .einer Lösung von Malzextrakt in Wasser oder Milch und Lezithin hergestellt=e Emulsion der Kirnfüllung zugesetzt wird. PATEN TANSPRUCI-Ä Process for the production of margarine, characterized in that an emulsion made from malt wort or a solution of malt extract in water or milk and lecithin is added to the cherry filling.
DEB154506D 1932-02-21 1932-02-21 Process for making margarine Expired DE654742C (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
DEB154506D DE654742C (en) 1932-02-21 1932-02-21 Process for making margarine
NL64273A NL64273B (en) 1932-02-21 1933-02-13
GB4660/33A GB405116A (en) 1932-02-21 1933-02-15 Improvements in and relating to the manufacture of margarine
FR751123D FR751123A (en) 1932-02-21 1933-02-20 Process for the manufacture of edible fats, artificial edible fats or other similar substances, in particular margarine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEB154506D DE654742C (en) 1932-02-21 1932-02-21 Process for making margarine

Publications (1)

Publication Number Publication Date
DE654742C true DE654742C (en) 1937-12-29

Family

ID=7003082

Family Applications (1)

Application Number Title Priority Date Filing Date
DEB154506D Expired DE654742C (en) 1932-02-21 1932-02-21 Process for making margarine

Country Status (4)

Country Link
DE (1) DE654742C (en)
FR (1) FR751123A (en)
GB (1) GB405116A (en)
NL (1) NL64273B (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3946122A (en) 1967-12-04 1976-03-23 Lever Brothers Company Process of preparing margarine products

Also Published As

Publication number Publication date
GB405116A (en) 1934-02-01
NL64273B (en) 1934-04-16
FR751123A (en) 1933-08-28

Similar Documents

Publication Publication Date Title
DE654742C (en) Process for making margarine
DE504571C (en) Process for the production of a long-life whole milk powder, particularly suitable for chocolate production
DE522041C (en) Emulsifier for the production of an agent for greasing leather
DE645286C (en) Process for making chocolate
DE633230C (en) Process for reducing the acidity of butter
DE660704C (en) Hair degreasing agents and methods of manufacture
DE865100C (en) Process for the production of water-in-oil emulsions such as margarine
DE539256C (en) Process for making chocolate
DE595274C (en) Process for making butter
DE765365C (en) Process for obtaining a substitute suitable for processing into foodstuffs instead of egg yolk
AT141513B (en) Process for making margarine.
DE682566C (en) Process for making a long-life food from bananas
DE1245270B (en) Process for the production of quickly prepared stable whipped creams for confectionery
DE587550C (en) Method of treating nuts
DE670549C (en) Process for making cream for confectionery purposes
DE739829C (en) Process for the production of a fat base for food and beverages
DE929169C (en) Process for separating the fat from water-soluble and / or gellable protein and fat containing vegetable or animal material
DE507726C (en) Process for the production of a chocolate containing matte
DE815145C (en) Process for the production of butter, oil margarine and similar substances
DE395332C (en) Process for the production of artificial milk
AT142907B (en) Process for finishing margarine.
DE622100C (en) Process for the production of fat from fat emulsions, in particular butter from cream
DE489792C (en) Process for improving the smell of art-butter-like edible fats and their fatty bases
DE679971C (en) Process for the production of polyglycerol fatty acid esters
DE509034C (en) Process for making puff pastry with margarine