DE1280028B - Process for the production of practically anhydrous edible fat preparations of spreadable fat consistency with improved frying properties - Google Patents

Description

FEDERAL REPUBLIC OF GERMANY GERMAN 4507WW PATENTAMT Int. Cl .:

A23d

EDITORIAL

A23c German class: 53 h -1/01 53e-4 Number: 1 280 028 File number: P 12 80 028.1-41 (U 10008) Registration date: July 30, 1963 Ausleeetetae: October 10, 1968

The invention relates to a process for the production of practically anhydrous edible fat preparations of spreadable fat consistency with improved frying properties.

The edible fat preparations are intended in particular for frying, roasting, baking and preparing sauces, in particular Gravy, serve.

The object of the invention is the production of edible fat preparations, which contain a high proportion of fat and on the one hand the good properties of margarine have in terms of taste and consistency, but on the other hand do not have an aqueous phase and accordingly do not inject. The edible fat preparations should also be used when frying a good brown, finely divided set, d. H. Form a fine frying set that does not touch the bottom of the frying pan or other device sticks.

It has hitherto been very difficult to obtain edible fat preparations for frying purposes that do not aqueous phase and still resulted in a brown batch of the desired quality.

According to the invention, practically anhydrous edible fat preparations are produced with the desired improved frying properties by adding to the fat mixture, based on the end product, 0.2 to 8 weight percent whey powder and

0 to 2 percent by weight of milk powder mixed in.
A mixture is preferably used which

Includes whey powder and milk powder. The preferred weight ratio of whey powder to milk powder in such a mixture is 4: 1. However, higher or lower ratios are also useful. Preferably the amount of whey powder used is about 0.5 to 5% with an amount of about 0.8 to 2% is particularly preferred.

Good results are achieved when using approximately

1 percent by weight of a mixture of whey powder and milk powder, based on the fat mixture. However, larger or smaller amounts can also be used. According to the invention Available fat preparations are also suitable for the production of baked goods, in which on a value is placed on good brown color.

A fat mixture of such a consistency is preferably assumed that a good Paintability results; this property can also be achieved by aerating the fat mixture with a suitable Gas, preferably nitrogen, can be improved. Those obtained by the process according to the invention Fat preparations like margarine in terms of their appearance and consistency can be similar provide the following advantages:

Method of making practical
anhydrous edible fat preparations from
Spreadable fat consistency with improved
Frying properties

Applicant:

Unilever N.V., Rotterdam (Netherlands)

Representative:

Dr. E. Wiegand

and Dipl.-Ing. W. Niemann, patent attorneys,

8000 Munich 15, Nussbaumstr. 10

Named as inventor:

Geert Jan van Leeuwen, Capell a / d IJssel;

Aart Mijnders, Viaardingen;

Gerhardus Wilhelmus Boot, Barendrecht

(Netherlands)

Claimed priority:

Great Britain August 10, 1962 (30 765) ■

1. There is less time to reach the roast or Baking temperature required.

2. Roasting and baking are now possible at high temperatures.

3. A better sauce is obtained without the risk of the product being burnt Appearance.

There are powdered mixtures of dry whey and dry milk known, which are characterized by high Show off water absorbency when used to improve bread dough. These Powdered products are made by mixing first acidified, then neutralized and heated Whey with heated skimmed milk, concentrate the mixture, acidify again, neutralize again and spray drying. The powdery product obtained is not intended to improve Frying properties provided for edible fat preparations.

It is also known a sieve powder for mixing with flour, which consists of small fat particles, each fat particle being enclosed in a shell of whey solids. One such powder is called

809 620/374

Frying fat is unsuitable because it has the shell of the fat particles made of whey solids in direct contact would come with the hot frying pan.

In contrast, the practically anhydrous edible fat preparations obtainable according to the invention are the whey powder particles are fully incorporated into the fat and brown as a result of the heat transfer over the fat and not as a result of direct contact with the frying pan.

about 170 ⁰ C and the outlet air temperature is about 70 ⁰ C.

The spray-dried powder obtained has a moisture content of less than 2 percent by weight. This spray dried product is carefully and slowly added to a melted fat that is tempered at a temperature at which the fat or fat mixture is liquid.

The invention is explained in more detail below with reference to the case of execution of the method according to the invention io play; unless otherwise stated

can give the fat or the fat blend with the others, all percentages are based on weight.

Ingredients mixed in a premix tank, then by means of a pump in the Α-unit of a Votators and then brought into a Votator-B-unit, after which the mixture after any-

one of the known methods is worked up. If an aerated fat is desired, the can

Addition of a gas, preferably nitrogen, to the fat mixture between the premix container and the Pump, which leads the mixture to the A-unit, or the gas can be between this pump and added to the votator under pressure. Another option is to add the gas below Pressure behind the Votator-B unit. The proportion of gas is up to 50%, preferably 30% based on on the volume of the product; this percentage

Fat, %

Mixture of equal parts of whey powder and
Milk powder,%

Salt,%

Lecithin,%

Gas: about 30 percent by volume

example

2 I 3

97.6

1
1
0.4

96.6

2
1
0.4

96.6

1
2
0.4

The fat consisted of a mixture of the following composition:

however, it can also be higher or lower.

It is advantageous to incorporate salt in the fat blend, but it requires it due to its absence an aqueous phase in which the salt (as in margarine) could be dissolved, a special process to incorporate. It is very difficult to evenly distribute free salt through a fat phase. In addition, the salt grains cannot be kept in suspension in the premixer. Salt grains, color and flavoring agents are incorporated are applied in free form, produce a den. unpleasant sensation in the mouth. Free grains of salt would also damage the system for processing such a fat mixture due to their hardness. In the usual margarine production 40 these difficulties do not arise, since the salt in the aqueous phase is dissolved together with other components and since this aqueous solution through the fat phase is homogeneously distributed through it.

In the manufacture of the product according to the invention, the aforementioned difficulties may arise cannot be effectively overcome by grinding followed by sieving the salt.

The invention, however, provides a method of making a fat preparation that contains salt in addition to Contains milk powder and whey powder, the aforementioned difficulties being avoided. According to this process is an aqueous slurry that contains milk and whey solids as well as common salt, spray-dried, resulting in the formation of a homogeneous product with grains from on average 50 to 60 πιμ results from milk powder, whey powder and salt. It is now possible to process this spray-dried product in the premix tank with fat to produce a

to obtain uniform suspension. Since the grains 60 were very small and relatively soft in a pre-mixer equipped with a stirrer, no container is placed that is at a temperature of damage to the plant, and in which 40 to 50 ⁰ C (at which the fat is completely liquid product can salt grains was not found in the mouth), was held.

will. The slurry that was spray-dried. With constant stirring, the spray-dried

is to be, preferably contains 3 5 to 40% dry powder 65 Nete slowly run into the hot fat.

Peanut oil 20%

Palm oil 30%

Coconut oil 10%

Whale oil, to a melting point of 37 ° C
hardened 40%

If desired, small amounts of

Examples 5 to 8

These correspond to Examples 1 to 4 with the modification that the ratio of whey powder to Milk powder was 4: 1.

Examples 9 to 12

These correspond to Examples 1 to 4 with the modification that instead of the mixture of whey powder and milk powder, whey powder alone was used in amounts of 1% and 2%, respectively.

The following example illustrates the preparation of a fat blend according to the invention:

Example 13

In the preparation of a fat blend, as indicated in Example 1, a spray-dried Powder containing whey powder, milk powder and salt as described above from an aqueous slurry made of these components. The fat

share and is preferably atomized through a spinning disk with a speed of about 16000 r / min, wherein the temperature of the intake air, the mixture was under a pressure of about 21 kg / cm ² in a Α unit of a Votator which to -10 to -17 ° C, then through the B-unit

a votator, through a valve for influencing the structure, where the pressure ^{dropped to about 4.2 kg / cm 2} , pumped through a mixer and then fed to a packing machine. Between the valve influencing the structure and the mixer, nitrogen was introduced under pressure so that the fat mixture entering the mixer contained 30% of its volume of nitrogen.

In the mixer, the gas was uniformly dispersed throughout the mixture.

The mixer was of the type described in British Patent 646,591 to E. T. O a k e s is.

In the packing machine, the fat mixture, which was still in semi-liquid form, was folded into previously Filled wrappers in which it solidified on standing.

As stated above, the gas can be used instead of between the valve and the structure influencing to be introduced into the mixer, also at an earlier stage, 2. B. between the premixing tank and the pump, ao which conveys the mixture to the votator, or introduce it between the pump and the votator.

Claims (3)

Patent claims: 1. Process for the production of practically anhydrous edible fat preparations with a spreadable fat consistency with improved frying properties, characterized in that in the fat mixture, based on the end product, 0.2 to 8 percent by weight whey powder and 0 to 2 percent by weight milk powder mixed in. 2. The method according to claim 1, characterized in that the whey powder in an amount from 0.5 to 5 percent by weight, preferably 0.8 to 2 percent by weight, based on the end product, interferes. 3. The method according to claim 1 or 2, characterized in that one is made by spray drying an aqueous slurry containing milk and whey solids and table salt Mixing product into the fat mixture. Considered publications:
U.S. Patent Nos. 2,035,899, 2,602,747. 809 620/374 9.68 © Bundesdruckerei Berlin