USRE16915E - Habby yttdowitch - Google Patents

Description

Reiaued Mar. 20, 1928.

HARRY YU'DOWITCH'," NOW BY CHANGE OF NAME F ICE.

nanny nmos NEWTON, or

BROOKLYN, NEW YORK. I v

EDIBLE FAT.

No Drawing. on m'ruo. 1,601,229, dated September as, 1926, Scrial No. 619,516, filed February 1a, 1923.

Application for reissue filed February 7, 1928. Serial Theobject of the present invention is to rovide a substitute for chicken fat which as been rendered with onions, cooked till they are brown and crisp or until there is I brought about a sufficient destructive distillation of the onions to impart the requisite flavor, odor, etc., to the product. Chicken fat is being used very largely both as an edible fat and for cooking purposes, chiefly by the Jewish people.

out, which fat is very utilized for the same chicken fat without this is mixed a suitable to provide an The present invention aims flavor of such edible fat which will have the chicken fat as well as certain characteristics thereof, as hereinafter pointed inexpensive as compared to ordinary chicken fat, and may be purposes. Moreover, advantage of keeping length of time than becoming rancid or otherwise becoming deleteriously affected.

In carrying out the invention, a clarified vegetable oil s employed, such as peanut oil, soya bean oil, or cottonseed 'oil, etc. With hardened vegetable oil, as for example, hydrogenated cottonseed oil, the amount of hardened oil, preferably, being about'two percent of the mixture, though a greater or less amount may be employed. A small amount of coloring material, such as carrot yellow may also be introduced to obtain any desired shade. In this mixture may also be introduced a small amount'of chicken fat, for example, anywhere from five to fifteen percent of the vegetable oil employed. Inasmuch, however, as -chicken fat is difiicult to obtain and is expensive, dressed chicken is preferably employed in lieu of chicken fat and besides securing the desired result has the additional advantage of being enhanced in value as an edible by reason of its treatment in the oil, approximately one ound of chicken to each four pounds of oil being found satisfactory. The .whole is heated to boiling point, and finally there are added raw onions, preferably it has the additional for a much greater slice about one ound to-threepounds of the 011, though t e spect may be varied. I

The mixture is then boiled and the boilin -is continued until the onions turn to a ligit-brown color and become crisp, or until there is brought about a suflicient destructive distillation of the onions to impart the other physical proportions in this re requisite flavor, odor, etc. to the product. The whole is then quickly strained while hot and the onion residue removed, and the resultant liquid become hardened. Before use, it is preferably permitted to stand at least two days, which has the effect .of ripening it and creating the distinctive flavor of chicken fat retaining, however, a slight flavor of the onions.

One of the most important phases of this process is the continuing of the boiling until there is brought about a sufficient destructive distillation of the onions to impart to the product the requisite flavor, odor, etc., for it has been found that otherwise the desired characteristics of tained, and this is that the fixed oil in the onions is not driven therefrom into the mixture until the boiling has been continued to such 'an extent as to bring about sufiicient destructive distillation of the onions to impart to the prodnot the requisite flavor, odor, etc., as above set forth. At the same time it has been also found absolutely necessary to avoid burning the onions since it appears to destroy the desirable characteristics. Cars therefore must be taken to stir the boiling material and keep the onions from being burned. Ordinarily about forty-five minutes boiling is sufiicient to secure the desired results, the time depending on the quantity and the depth of the oil in the receptacle.

The resultant product is in the form of a hardened oil or grease, having the odor, taste, and fibrous consistency of chicken fat, and being a substitute for the same that can be em loyed wherever the fat is now used for on inary purposes. It can be produced inlarge quantities, and, is very much less expensive than chicken fat, and has good keeping qualities, since there amount of animal matter, and the ingredients used are not liable to become rancid. If, however, they do deteriorate, they may be restored by taking the product and recookin it with fresh onions in the manner above ascribed.

Havin what I claim as new and desire to secure by Letters Patent, is:--

' 1. An edible substantially vegetable fat of suitable consistency having substantially the the product are not obprobably due to the fact is but a small thus fully dscribed my inventionis allowed to cool and will b etc.') of chicken physical characteristics (such as flavor, odor, fat which has been rendered with onions, containing a homogeneous mixture of vegetable fat sulting from onions which have been cooked in fat to bring bout a destructive distilla tion of the onions.

2. The process of makingan edible vegetable fat having substantially the physical ency, having the physical characteristics,

such as flavor, odor, etc.,' of chicken fat,

and the products rerendered with onions, which consists in heating vegetable fat with onions till there is brought about a partialdestructive distillation of the onions, hardening the fat by adding a suflicient quantity of hydrogenated oil to produce the desired consistency, and coloring the product.

4. An edible vegetable fat of suitable consistency having substantially the physical characteristics, such as flavor, odor, etc., of chicken fat rendered with onions, containing a homogeneous mixture of hydrogenated vegetable fat, the products resulting from w il onions which have been cooked in fat till there is brought about a partial destructive distillation of the onions, and a coloring substance. v v

HARRY AMOS NEWTON.