SU61254A1 - The method of preparation of butter substitute for the production of ice cream - Google Patents
The method of preparation of butter substitute for the production of ice creamInfo
- Publication number
- SU61254A1 SU61254A1 SU2729K SU2729K SU61254A1 SU 61254 A1 SU61254 A1 SU 61254A1 SU 2729 K SU2729 K SU 2729K SU 2729 K SU2729 K SU 2729K SU 61254 A1 SU61254 A1 SU 61254A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- production
- ice cream
- preparation
- butter
- butter substitute
- Prior art date
Links
Landscapes
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Description
Насто щее изобретение относитс к приготовлению заменител сливочного масла дл производства мороженого и тому подобных продуктов . Маргарин по своим физическим свойствам мог бы витьс подход щим заменителем сливочного масла, но привкус и другие качества преп тствуют его применению в производстве мороженого.The present invention relates to the preparation of a substitute for butter for the production of ice cream and similar products. According to its physical properties, margarine could be a suitable substitute for butter, but taste and other qualities prevent its use in the production of ice cream.
Известен р д енособов получени заменител сливочного масла дл производства морожепого и тому подобных продуктов. Эти способы н основном заключаютс в подборе отдельных жиров пли их смесей, которые но своим физическим конста1ггам и вкусовым свойствам походили бы на сливочное масло и мо|-.чи бы по.ппсктыо или частично eri.) :и1ме.1ить.A number of methods for producing a substitute for butter for the production of ice cream and similar products are known. These methods mainly consist in the selection of individual fats or their mixtures, which, but for their physical characteristics and taste, would resemble butter and my own — or partly eri.): 1me.1.
По предлагаемому способу д.ит из1Ч)товлеии замепптс.ч с.пивочного .масла при.меи ютс жидка фракц1 кристаллизованного саломаса с температу)ой плавлени 20-26 н кокосовое масло или другое растительное масло с йодным числом не выще 40°.According to the proposed method, a liquid fraction of crystallized salomas with a melting point of 20-26 N coconut oil or other vegetable oil with an iodine number of no more than 40 ° C is used for the selection of substitutes from a dry beer.
В отличие от известных енособов исходные компоненты-саломас, кокосовое и тому подобные масла примен ют в нерафинированном виде , а рафинации известными приемами подвергают их смесь.In contrast to the known method, the initial components — salomas, coconut, and the like — oils are used in unrefined form, and their mixture is subjected to refining by known methods.
При этом получаетс продукт по своим вкусовым свойствам, наиболее близко приближающийс к сливочному маслу.In this way, a product is obtained in its taste properties most closely approaching butter.
Например, технический саломас с температурой плавлени 32-36° кристаллизуют и отжимают на гидропрессах. Отжатую жидкую фракцию с температурой плавлени 20-26° смещивают с 3-7% кокосового масла. Смесь рафинируют известными приемами. В результате получаетс продукт мелкозерпистой или ровной консистенции с температурой плавлени 28-30° белого цвета с легким светло-желтым оттенком.For example, technical salomas with a melting point of 32-36 ° crystallize and squeeze on hydraulic presses. The pressed liquid fraction with a melting point of 20-26 ° is shifted from 3-7% coconut oil. The mixture is refined by well-known techniques. The result is a fine-grained or even consistency product with a melting point of 28-30 ° white with a slight light yellow tint.
Л 61254- 2 Предмет изобретени L 61254- 2 Subject of the invention
Способ приготовлени заменител сливочного масла дл производства мороженого и тому подобных продуктов из жидкой фракции кристаллизованного саломаса с температурой плавлени 20-26° н кокосового или другого растителы-юго масла с йодным числом не выше 40. отличающийс тем, что исходные компоненты (саломас и растительиые масла) примен ют в нерафинированном виде, а рафинации подвергают их смесь.The method of preparing a substitute for butter for the production of ice cream and similar products from the liquid fraction of crystallized salomas with a melting point of 20-26 ° n coconut or other plant-south oil with an iodine number not higher than 40. characterized in that the starting components (salomas and vegetable oils ) is applied in unrefined form, and the mixture is subjected to refining.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU2729D SU61253A1 (en) | 1940-07-16 | 1940-07-16 | The method of preparation of cocoa butter substitute |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU61254A1 true SU61254A1 (en) | 1941-11-30 |
Family
ID=51220946
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU2729K SU61254A1 (en) | 1940-07-16 | 1940-07-16 | The method of preparation of butter substitute for the production of ice cream |
| SU2729D SU61253A1 (en) | 1940-07-16 | 1940-07-16 | The method of preparation of cocoa butter substitute |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU2729D SU61253A1 (en) | 1940-07-16 | 1940-07-16 | The method of preparation of cocoa butter substitute |
Country Status (1)
| Country | Link |
|---|---|
| SU (2) | SU61254A1 (en) |
-
1940
- 1940-07-16 SU SU2729K patent/SU61254A1/en active
- 1940-07-16 SU SU2729D patent/SU61253A1/en active
Also Published As
| Publication number | Publication date |
|---|---|
| SU61253A1 (en) | 1941-11-30 |
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