US833445A - Method of making shortening. - Google Patents

Description

J. DADIB.

METHOD OF MAKING SHORTENING. APPLICATION FILED NOV. 25. 1905.

PATENTED OCT. 16, 1906.

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@51 How-tu s PATBNTED OCT. 16, 1906.

J. DADIB.

METHOD OF MAKING SHORTENING.

APPLIOATION FILED NOV. 25. 1905.

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. a Ewvwbqa 1X hmeo rziw JOHN DADIE, OF CHICAGO, ILLINOIS.

"METHOD OF MAKING SHORTENING.

Specification of Letters Patent;

Patented Oct. 16, 1906.

Application filed November 25, 1905. Serial N 0.289.103-

To all whom it may concern:

Be it known that I, JOHN 'DADIE, a citizen which are mixed intimately together, so as of the United States, residing atChicago, in the county of Cook and State of Illinois, have invented certain new and useful Improvements in Methods of Making Shortening, of which the following is a full, clear, and exact description.

My invention relates to the aeration of butter and oleaginous substances for various purposes, and particularly for the production of a satisfactory material to be used in the manufacture of bread, pastry,-and the like.

In cooking bread and pastry-oleaginous material, such as butter, is required as shortenin and it is also essential that when the siortenin material is added it be in a divided or cellu ar state rather than in a compact mass.

So far as'I am aware it has been customary for bakers to beat up the oleaginous material with sugar or some other ingredient of the article to be baked, thereby insurin its introduction in the requisite finelyivided state.

The principal object of my present inven-. 'tion is to produce shortenin as an article of manufacture in a state rea y for its introduction-into the article to be baked. A further obj ect of the invention is to devise a simple and convenient process for furnishin the above'product.

Wit these and other objects in view my invention consists in the order, sequence, and character of steps and o erations hereinafter more fullydescribed', an particularlypointed out in the appended claims.

Figure 1 is a sectional View illustrating a step of the'process embodying my invention. Fig. 2 is asimilar view illustratingthe product. Fig. 3 is a plan view, partly in section, of the apparatus, showing the construction of the churning-arms. Fig. 4is a vertical section of the same. I

The invention further consists in the completed product as particularly pointed out in the appended claims.

In carrying out my invention I make use of butter, butterine, lard, or any composition or mixture of oils or ingredients, and I provide means for thoroughly churning or beating such materials, so as to introduce and distribute a uantity of air in a finelydivided state t erein.

A practical composition which use to apply the principles of my invention compisses substantially thirty parts oleo-o1l,

' 122 Fahrenheit.

refer to the compounds made from fresh beef fat and from ard by processes substansixty parts neutral oil, and ten parts brine,

tially as follows: Oleo-oil is an oil taken from fresh beefcalled fat and separated from the stearin at a low temperature. This is done by applying hot air to the fat inclosed in bags in a press, thus separating the oil from the stearin after being reduced to a pulp by grinding or passing through a hasher and melted at a tem erature not higherthan .lgeutral oil is a product of lard made from the leaf-lard of the pig hashed, melted, and clarified at a low temperature and cooled in a manner that makes it free from any taste or smell without any taint of hog or lard. It is a neutral lard of leaf-lard, colorless, and has no acid reaction. While these particular processes "are used in practice for making oleo-oil and neutral oil, do not, of course, desire to be limited or restricted thereto, since my invention is equally applicable to oleo-oil and neutral oil warmed and-melted state, I place it an ice-jacketed or otherwise cooled receptacle 1, through'which churning or beating arms 2 may be ropelled. The churning-arms 2 so provide have ducts orpassages 3 therethrough for the admission of air, so that when the arms rotate through the composition the will create cavities 4 therein into which t e air will be sucked through said ducts.

' The composition above mentioned or any other composition of butterine, lard, butter, or oleaginous matter of any sort being placed within said receptacle in a meltedor otherwise softened state I apply power to move the apertured arms 2 therethrough, so

that after a certain length of time the com osition is thoroughly aerated and filled with many cells or bubbles. The composition to remove from the aerating apparatus.

After aeration has thus .taken place it is.

merely necessary to further and completely cool the composition, which causes a portion tion it may be packaged for shipment or usein any convenient packing-receptacle. Its consistency is an integral homogeneous mass something like ordinary butter, except muchlighterand apparently drier, showing no water-bubbles when outwith a knife or broken open. Its properties are, however, wholly different, it being readily broken up when desiredinto crumbs or segregated articles, each having the flocculent or ce lular structure above described.

In making bread or pastry it is merely necessary-to supply a requiredquantity of seams the flocculent product above obtained, which will make an eflicient shortening Without the necessity of any further preparation or ma-.

nipulation for subdividing it.

. What I claim is 1. As an article of manufacture, shortening comprising oleo-oil, neutral oil and brine with many cells or air-bubbles throughout its substance in a condensed or compact condition.

2. The method of making shortening which consists inplacing a mixture of oleooil neutral oil and brine in a suitably warmed and melted state in an ice-jacketor otherwise cooledrece tacle, injecting air into the composition, an 'finallypermitting it to cool and harden.

In witnesswhereof I subscribe-my signature in the presence'oftwo'witnesses.

' v JOHN DADIE. Witnesses:

F. HMKEANE, F. H. HARDING.

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