DE670549C - Process for making cream for confectionery purposes - Google Patents

Process for making cream for confectionery purposes

Info

Publication number
DE670549C
DE670549C DEH143662D DEH0143662D DE670549C DE 670549 C DE670549 C DE 670549C DE H143662 D DEH143662 D DE H143662D DE H0143662 D DEH0143662 D DE H0143662D DE 670549 C DE670549 C DE 670549C
Authority
DE
Germany
Prior art keywords
low
hardened
making cream
confectionery
confectionery purposes
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
DEH143662D
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 DEH143662D priority Critical patent/DE670549C/en
Application granted granted Critical
Publication of DE670549C publication Critical patent/DE670549C/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
    • A23D7/003—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins

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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Description

Verfahren zur Herstellung von Krem für Konditoreizwecke Es wurde gefunden, daß Kretne für Konditoreizwecke, die sich durch besonders große Homogenität und sehr lange Haltbarkeit ,auszeichnen, hergestellt werden können, wenn niedrig gehärtete Trane oder niedrig gehärtete Fischöle mit einem wässerigen Medium, wie Wasser, Milch oder Buttermilch und kleinen Mengen Glycerin, gegebenenfalls unter Luftzuführung, innig gemischt werden.Process for making cream for confectionery purposes It has been found that Kretne for confectionery purposes, which are characterized by particularly great homogeneity and very long shelf life, excel, can be produced if low hardened Trane or low hydrogenated fish oils with an aqueous medium such as water, milk or buttermilk and small amounts of glycerine, if necessary with air supply, be intimately mixed.

Praktisch arbeitet man beispielsweise derart, daß man zu deinem niedrig gehärteten Tran etwa die gleiche Menge Buttermilch -und etwa 5 bis I o % Glycerin und die nötige Menge Zucker zusetzt und die ganze Massee kräftig unter Luftzuführung @emulgiert. Ausführungsbeispiel I o kg gehärtetes Walöl mit einem Schmelzpunkt vorn etwa 30°C werden im Wasserbad geschmolzen und ungefähr 5 kg kalte Buttermilch, .der .etwa I,5 kg Zucker und etwa 75o g Glycerin zugesetzt sind, zugegeben. Diese Mischung wird hierauf kräftig @emulgiert. Nach Verlauf von etwa s 5 Minuten ist die Masse homogen geworden. Diese Masse wird dann einer fortgesetzten Behandlung mit Schlagorganen, Peitschvorrichtungen o. dgl. unterworfien, so daß Luft in die Masse hineingewirbelt wird. Gegebenenfalls können auch noch geschmacksverbessernde Stoffe, wie Eigelb, Vanille o.. dgl., zugesetzt werden. Das erhaltene Produkt ist vollkommen homogen undeignet sich zur Verwendung als Kren, zur Herstellung von buchen u. dgl. Man kann an Stelle eines Tranes auch Mischungen verschiedener Trane der genannten Art verwenden.In practice, for example, one works in such a way that about the same amount of buttermilk and about 5 to 10% glycerine and the necessary amount of sugar are added to your low-hardened oil and the whole mass is vigorously emulsified with air supply. Embodiment 10 kg of hardened whale oil with a melting point of about 30 ° C are melted in a water bath and about 5 kg of cold buttermilk, to which about 1.5 kg of sugar and about 750 g of glycerine are added. This mixture is then vigorously emulsified. After about 5 minutes, the mass has become homogeneous. This mass is then subjected to continued treatment with striking organs, whipping devices or the like, so that air is whirled into the mass. If necessary, taste-improving substances such as egg yolk, vanilla or the like can also be added. The product obtained is completely homogeneous and is suitable for use as horseradish, for the production of beech trees and the like. Mixtures of different grapes of the type mentioned can also be used instead of a single crane.

Man hat zwar bereits vorgeschlagen, künstliche Kreme durch Emulgieren von Milch mit artfremden, gegebenenfalls auch gehärteten Fetten und Ölen herzustellen. Auch hat man bereits zur Herstellung von Majonaisen teilweise hydrierte öle benutzt. Diesen Verfahren gegenüber unterscheidet sich das vorliegende dadurch, daß einerseits als Ausgangsstoffe niedrig gehärtete Trane bzw. niedrig gehärtete Fischöle dienen und andererseits gleichzeitig Glycerin verwendet wird. Hierdurch werden besondere technische Vorteile erreicht. Der nach der Erfindung hergestellte Krem ist bedeutend haltbarer als .die bekannten Kreme. Außerdem haben die gehärteten Trane ein sehr hohes Wasserbindungsvermögen, während das Glycerin einerseits die Bindekraft noch erhöht und andererseits auch die Homogenität und die Haltbarkeit günstig beeinflußt.It has already been proposed to emulsify artificial creams of milk with alien, possibly also hydrogenated fats and oils. Partially hydrogenated oils have also been used for the production of mayonnaise. The present one differs from these methods in that on the one hand Low-hydrogenated trane or low-hydrogenated fish oils are used as starting materials and on the other hand glycerin is used at the same time. This makes them special technical advantages achieved. The cream made according to the invention is significant more durable than the well-known cream. In addition, the hardened Trane have a very high water-binding capacity, while the glycerine on the one hand still has the binding force increases and on the other hand also has a favorable effect on the homogeneity and shelf life.

Claims (1)

PATRNTANSPRUCII: Verfahren zur Herstellung vorn Krem für Konditoreizwecke durch Ernulgereneines Gemisches von niedrig gehärteten ölen und wässerigen Flüssigkeiten, dadurch gekenmzeichnet, daß niedrig gehärtete Trane oder niedrig gehärtete Fischöle mit Wasser, Milch oder Buttermilch und einer geringen Menge Glycerin, gegebenenfalls unter Luftzuführung, innig gemischt werden.PATRNTANSPRUCII: Process for making cream for confectionery purposes by digesting a mixture of low-hardened oils and aqueous liquids, marked by the fact that low-hardened trane or low-hardened fish oils with water, milk or buttermilk and a small amount of glycerin, if necessary with air supply, are intimately mixed.
DEH143662D 1935-05-12 1935-05-12 Process for making cream for confectionery purposes Expired DE670549C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEH143662D DE670549C (en) 1935-05-12 1935-05-12 Process for making cream for confectionery purposes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEH143662D DE670549C (en) 1935-05-12 1935-05-12 Process for making cream for confectionery purposes

Publications (1)

Publication Number Publication Date
DE670549C true DE670549C (en) 1939-01-20

Family

ID=7179224

Family Applications (1)

Application Number Title Priority Date Filing Date
DEH143662D Expired DE670549C (en) 1935-05-12 1935-05-12 Process for making cream for confectionery purposes

Country Status (1)

Country Link
DE (1) DE670549C (en)

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