DE654742C - Process for making margarine - Google Patents
Process for making margarineInfo
- Publication number
- DE654742C DE654742C DEB154506D DEB0154506D DE654742C DE 654742 C DE654742 C DE 654742C DE B154506 D DEB154506 D DE B154506D DE B0154506 D DEB0154506 D DE B0154506D DE 654742 C DE654742 C DE 654742C
- Authority
- DE
- Germany
- Prior art keywords
- lecithin
- emulsion
- margarine
- malt
- malt extract
- 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
Links
- 235000013310 margarine Nutrition 0.000 title claims description 8
- 239000003264 margarine Substances 0.000 title claims description 8
- 238000000034 method Methods 0.000 title claims description 8
- 239000000839 emulsion Substances 0.000 claims description 12
- 235000010445 lecithin Nutrition 0.000 claims description 10
- 239000000787 lecithin Substances 0.000 claims description 10
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 9
- 229940067606 lecithin Drugs 0.000 claims description 9
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 241000167854 Bourreria succulenta Species 0.000 claims description 4
- 235000019693 cherries Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 239000003925 fat Substances 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 238000005115 demineralization Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000010512 hydrogenated peanut oil Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/001—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
Description
Verfahren zur Herstellung von Margarine Die Erfindung betrifft ein Verfahren zur Herstellung von Margarine.Method of making margarine The invention relates to a Method of making margarine.
Das Verfahren besteht darin, daß der Kirnfüllung eine aus Malzwürze oder deiner Lösung von Malzextrakt in Wasseroder Milch und Lezithin hergestellte Emulsion zugesetzt wird.The method consists in making the cherry filling one made of malt wort or your solution of malt extract in water or milk and lecithin Emulsion is added.
An und für sich ist der Zusatz von Malzmilch bei der Margarinefabrikation bekannt. Auch Pflanzen- und Eigelblezithine sind schon bei der Margarineherstellung benutzt worden.In and of itself, the addition of malt milk is part of the margarine production known. Plant and egg yolk lecithins are also used in margarine production been used.
Durch die gemäß der vorliegenden Erfindung benutzte Emulsion von Malzwürze bzw. Malzextraktlösung und Lezithin (Eigelb-oder Pflanzenlezithin) wird eine Summenwirkung erreicht, die weit über das hinausgeht, was man aus den Eigenschaften der einzelnen Komponenten im vorliegenden Falle erwarten konnte.By the emulsion of malt wort used according to the present invention or malt extract solution and lecithin (egg yolk or plant lecithin) will have a cumulative effect achieved that goes far beyond what can be derived from the properties of each Components in the present case could be expected.
Die vorherige Homno@genisierung des Lezithins mit dem Malzextrakt hat zur Folge, daß die spätere Emulsion des Präparates in wäßriger Flüssigkeit besonders stabil und fein ist.The previous homno @ genization of the lecithin with the malt extract has the consequence that the later emulsion of the preparation in aqueous liquid is particularly is stable and fine.
Die Verteilungsfähigkeit des Lezithins in der Malzwürze bzw. dem Malzextrakt geht so weit, daß man ohne die bei der Verwendung von Lezithin bisher notwendigen Emulsi@onsöle mit Leichtigkeit auskommen kann. Selbst bei Fetten mit schlechtem Wasserbindungsvermögen, wie z. B. bei der Verwendung von auf 32 bis 34'C gehärtetem Erdnuß-, Soja-, Walöl (sog. Weichfette) usw., kann man ohne die Verwendung von teuren ausländischen Emulsionsölen eine einwandfreie Emulsion erzielen. Es wird durch die Verwendung der angegebenen Emulsion nicht nur die Backfähigkeit der Fette, das Bräunen, Schäumen und insbesondere das Butteraroma der Margarine erhöht, sondern auch das Spritzen und das Festsetzen in der Pfanne verhindert.The ability of the lecithin to be distributed in the malt wort or the malt extract goes so far that one can easily get by without the emulsion oils previously required when using lecithin. Even with fats with poor water-binding capacity, such as. B. when using peanut, soy, whale oil (so-called soft fats) etc. hardened to 32 to 34 ° C, a perfect emulsion can be achieved without the use of expensive foreign emulsion oils. The use of the specified emulsion not only increases the baking ability of the fats, the browning, foaming and especially the butter aroma of the margarine, but also prevents it from splashing and sticking in the pan.
Infolge des Fortfalls der Reifungsvorgänge und infolge des durch die glatte Emulsion verkürzten Kirnprozesses ist es möglich, die Produktlan eines Betriebes bei gleichbleibender Apparatur wesentlich zu steigern.As a result of the cessation of the ripening processes and as a result of the smooth emulsion shortened churning process it is possible to the product plan of a company can be increased significantly with the same equipment.
Durch die außerordentliche Feinheit- der Kirnmasse läßt sich auch der Kühlprozeß beschleunigen, so daß die Leistungsfähigkeit der Kühltrommel in der Zeiteinheit steigt.Due to the extraordinary fineness of the cherry mass, it can also accelerate the cooling process, so that the efficiency of the cooling drum in the Unit of time increases.
Durch das neue Verfahren ist es weiterhin möglich, selbst bei relativ hohen Außentemperaturen einen ziemlich hohen Prozentsatz ,an flüssigen ölen zu verwenden, wodurch. die Kalkulation verbessert wird und außerdem die Margarine einen butterähnlichen Glanz bekommt.With the new method, it is still possible, even with relative high outside temperatures use a fairly high percentage of liquid oils, through which. the calculation is improved and also the margarine a butter-like one Gets shine.
- In dem nachfolgenden Ausführungsbeispiel w i * r d das Verfahren
zahlenmäßig veranschaulicht.
Die nachfolgende Tabelle gibt die EntmIschung.sz,eiten bei +35'C .der
obig=en Kinnfüllung mit und ohne- Lezithin-Malzextrakt an.
Claims (1)
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEB154506D DE654742C (en) | 1932-02-21 | 1932-02-21 | Process for making margarine |
| NL64273A NL64273B (en) | 1932-02-21 | 1933-02-13 | |
| GB4660/33A GB405116A (en) | 1932-02-21 | 1933-02-15 | Improvements in and relating to the manufacture of margarine |
| FR751123D FR751123A (en) | 1932-02-21 | 1933-02-20 | Process for the manufacture of edible fats, artificial edible fats or other similar substances, in particular margarine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEB154506D DE654742C (en) | 1932-02-21 | 1932-02-21 | Process for making margarine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE654742C true DE654742C (en) | 1937-12-29 |
Family
ID=7003082
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DEB154506D Expired DE654742C (en) | 1932-02-21 | 1932-02-21 | Process for making margarine |
Country Status (4)
| Country | Link |
|---|---|
| DE (1) | DE654742C (en) |
| FR (1) | FR751123A (en) |
| GB (1) | GB405116A (en) |
| NL (1) | NL64273B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3946122A (en) | 1967-12-04 | 1976-03-23 | Lever Brothers Company | Process of preparing margarine products |
-
1932
- 1932-02-21 DE DEB154506D patent/DE654742C/en not_active Expired
-
1933
- 1933-02-13 NL NL64273A patent/NL64273B/xx unknown
- 1933-02-15 GB GB4660/33A patent/GB405116A/en not_active Expired
- 1933-02-20 FR FR751123D patent/FR751123A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| GB405116A (en) | 1934-02-01 |
| FR751123A (en) | 1933-08-28 |
| NL64273B (en) | 1934-04-16 |
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