SU1413127A1 - Method of stabilizing fats - Google Patents

Description

FIELD: oil and fat industry.

The aim of the invention is to increase the stabilization effect. ; Example,. Chopped Parsley greens are mixed with softened fat (pork, beef or hydro-fat) by mechanical mixing in a ratio of 0.15 kg per 1 kg of fat. The mixture was incubated for the extraction of terpenes with fat for 72 hours at 4 ° C, the precipitated mixture was heated at about the melting point of the fat, and filtered through a silk sieve. The resulting batch is heated at 100 ° C for 8 minutes to decontaminate and is rapidly cooled to .4 ° C. The mixture after thickening has a pleasant aroma of petrushka; slightly salty shade, plastic consistency and taste of fat with parsley. i Example 2, chopped dill green in an amount of 0.3 kg per 1 kg of fat is evenly mixed with softened fat and allowed to extract for 70 hours under, the warmed mixture is heated to the melting point of the fat and filtered through a silk sieve. After that, the mixture is maintained at 120 ° C for and cooled to 4 ° C.

Example 3: Chopped parsley, celery, and dill in a 1: 1: 1 ratio and 0.3 kg per kg of fat per 1 kg of fat are added to softened fat, mixed, and the terpenes are extracted at 6 ° C for 70 The mixture is heated to the melting temperature J of the fat and filtered, then heated at 20 ° C for 10 min. After thickening, the cream has a pleasant mixed aroma of fresh greens, slightly lettuce, a soft texture and taste of fat with a soft aftertaste. printsy.

Example 4. Chopped parsley and dill in a ratio of 1: and the total amount of O, G kg per 1 kg of fat is mixed with softened fat until the greens are evenly distributed by weight of fat and incubated for extraction, the terpenes are 72 hours, heated, filtered and heated at for 8 min.

The fat's resistance to oxidation increases 1-1.5 times, while the ratio indicated in the method

5 0 5 o

Oh with

five

0

within 0.15-0.30 kg of greens per 1 kg of fat increases the resistance of fat to oxidation by 2-4 times. i P-and me 5, Chopped parsley and dill 1: 1 are mixed by weight of softened fat in a ratio of 0.4 kg per 1 kg of fat and left to extract the terpenes for 70 hours at 4 ° C. The mixture is heated and filtered as indicated in example 1. For disinfection, the mixture is heated at 120 ° C for JO minutes. The fat has a sharp, pungent aroma and greenish color.

With herbs (dill, celery, parsley) the antioxidant — limonene and its oxygen derivatives — is introduced into the fat, since this terpene is found in the dill and parsley in the prevailing amount. In the process of storing the fat with the antioxidant, the latter is consumed in proportion to the shelf life. The antioxidant is limonene and its derivatives are consumed as free radical inhibitors in the oxidation of fats.

The study showed that the antioxidant properties of lemon are rather high, it increases the resistance of fats to oxidation by 2-2.5 times.

If the fat is introduced into the fat in an amount less than 0-15 kg per kg of fat, then a sufficient stabilizing effect will not be achieved (see Example 4).

Large amounts of antioxidant j applied with greens, give an unpleasant color, significantly increase the moisture content of fat, which affects the shelf life of fat outside culinary products, give a sharp aroma of products, unusual for their main component (Example 5).

In addition, the higher content of antioxidant in edible fat absorbs its oxidation, deterioration, initiating the branching of the oxidation chain reaction.

The introduction of direct green terpenes into fat is facilitated by the fact that when chopped green is combined with fat, the terpenes (limonene) are extracted last. However, the process of dissolving the terpene in fat is slow. The transition of terpene to fat is observed. On a change in density (see table). To stabilize solid. It is concluded that the termination of the terpenes dissolution process.

Fat Toceaea OttS Advanced

0.968 0.968 0.968 0.968 0.968 4.0 4.0 4.0 4.0 4.0

X p food grade with green pvtruakv 0.903

Cyrus oic eBoft with

Eel 0.925

0.802 0.740.0.745 0.747 5.8 7.2 8.2 8.2

0.878 0.803 0.802 0.80 J 5.6 7.0 8.1 8.1 8.1

These tables show that with a decrease in the density of the mixture, which occurs due to an increase in moisture, JQ, the viscosity of the mixture rises by 1.5-2.0 times compared with EXCITRAL grease, which prevents the oxidation potential from increasing, therefore this method allows to increase resistance of fats to oxidation is 4 times during storage and 2 times during heat treatment.

Invention Formula

A method of stabilizing fats, which includes the introduction of the prunes into the fat with stirring, characterized in that, in order to increase the stabilization effect, they use the spices selected from the series: dill greens, celery greens, parsley greens, or their mixture, in amounts from 0.15 to 0.30 kg per 1 kg of fat.

Claims (1)

Claim A method of stabilizing fats, including introducing spices into fat with stirring, distinguishing *** with the fact that, in order to increase the stabilization effect, spices used are selected from the following: dill, celery, parsley or a mixture thereof, in an amount of 0.15 to 0.30 kg per 1 kg of fat. Compiled by E. Budantseva Editor 0. Hasty Tehred M. Khodanich Proofreader A. Obruchar Order 3738/27 Circulation 364 Subscription VNIIIPI of the USSR State Committee for Inventions and Discoveries 113035, Moscow, Zh-35, Raushskaya embankment, d. 4/5 Production and printing company, Uzhhorod, st. Project, 4