Production of vitamin-rich foods
Patent Information
- Application Number
- DEH0097424
- Authority / Receiving Office
- DE · DE
- Patent Type
- Applications
- Current Assignee / Owner
- Priority Date
- 1923-11-23
- Filing Date
- 1924-06-01
- Publication Date
- 1926-05-14
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Margarine lacks vitamins and incorporating vitamin-rich substances like cod liver oil results in an unpleasant smell and taste, making it unsuitable for general use, while existing methods fail to effectively combine these substances without flavor separation.
Mixing cod liver oil with olive oil first, then incorporating the mixture into margarine, ensures a homogeneous blend that masks the fishy taste of cod liver oil and adds vitamins to margarine, using gentle mixing techniques to preserve vitamin integrity.
The method produces a vitamin-rich margarine with a pleasant taste and smell, maintaining vitamin potency by avoiding high-speed mixing devices.
Description
[0001] Production of vitamin-rich foods. Vitamin-rich foods are known to be essential for maintaining human health. The body needs butter. Butter is one of the most important sources of vitamins. Ordinary margarine contains no vitamins, and this fact is important. This impairs the value of this substance as a foodstuff.
[0002] It has long been known that substances derived from marine animals and fish, such as cod liver oil, etc., are rich in vitamins. These substances However, they have a very unpleasant smell and taste, so that if you mix them with margarine or other ingredients, for example, When mixed with food, it takes on a bad taste, rendering it unsuitable for general use. The invention The aim is to eliminate the disgusting smell and taste of cod liver oil; the method consists of removing this vitamin-rich oil. First, mix the substance with one or more other fats, such as olive oil, so that the fat molecules mix with the vitamin-rich substances in an intimate connection is formed and they are, as it were, enclosed by it, whereupon one adds the mixture of cod liver oil and olive oil. margarine mass is added. The mixture is similar to natural butter in terms of taste, smell, and vitamin content.
[0003] It is of course essential to use a well-purified cod liver oil that is stable (see British Patent 1375r4). Olive oil can be treated in a similar way.
[0004] A method for producing a high-fat food of high nutritional value and pleasant taste is known, in which assumes animal livers are a source of vitamins. These animal livers are mixed with oil or natural fats and then the The mixture is subjected to melting, crystallization, and compression. Thus, in the present invention, substances are used whose While preparation is already complete, the French patent requires the creation of the vitamin-rich substance first.
[0005] The invention is based on the knowledge that the excessively sweet taste of olive oil completely masks the fishy taste of cod liver oil. concealed. Furthermore, the order in which the ingredients are mixed during the production of the food is also a factor. must pause strictly to obtain a good result. It has been found that it is quite essential to first mix the olive oil with the cod liver oil. to mix them and only then incorporate this mixture into the margarine. If a different order is used, the two will occur. Separate flavors of olive oil and cod liver oil appear in the final product because the mixture remained incomplete.
[0006] Mixing the vitamin-rich substance Using a carrier such as olive oil makes it possible to add vitamins to many nutritional, dietary, and pharmaceutical products, such as jellies, cocoa, to incorporate chocolate, honey, liquid emulsions of petroleum (for medicinal purposes), malt extract, meat extract, castor oil, etc., and the The invention is intended to encompass these masses. Example x. Mix 6 kg of purified cod liver oil with 15 kg of olive oil and g kg of arachis oil. Then incorporate This mixture is incorporated into 970 kg of margarine using a butter churn or similar apparatus. It is desirable to use as much of the mixture as possible. Avoid using homogenizers and similar devices with high circulation speeds to prevent the destruction of vitamins. Example a. Thoroughly mix 600 kg of cod liver oil with 300 kg of olive oil. In a separate container, prepare a 312% solution of agar-agar. prepared in hot water, and goo kg of this solution are mixed with the mixture of the above oils by stirring at a moderate speed. emulsified. 2000 kg of sugar are then thoroughly mixed with 2.5 kg of tartaric acid, and the powder mixture is then added to the emulsion with the help of It is dissolved by heat, taking care not to exceed 140°C to prevent the destruction of vitamins in the O1. Then 30 kg are added. Add lemon oil and 0.25 kg of a harmless dye.
[0007] Finally, other substances used for jelly production, such as agar-agar, can also be used for the present purpose Use it. Jam can also be treated in this way.
Claims
[0008] PATENT CLAIMS: i. Method for producing vitamin-rich foods by mixing foodstuffs with vitamin-rich fats and olive oil, characterized in that cod liver oil is first intimately mixed with olive oil and then this mixture incorporated into the main component of the foodstuffs, for example margarine.
2. Method for the production of vitamin-rich jellies or the like according to Claim z, characterized in that a mixture of cod liver oil and olive oil is incorporated into a warm jelly mass.