PROCEDURE FOR THE PRODUCTION OF A CREAM-WELL-BEHAVED PASTENFORMIGEN OF DRYING PRODUCT

The invention concerns a procedure for the production of a cream-like Troekenproduktes in the form of paste, which in glasses or doses fill upable, to cubes ductile or to tablets injectable and for taste improvement and - refinement of food preparations is usable. It insists a need at universally usable products on naüirlfcher basis, which are suitable, food preparations, like soups, sauces, vegetables and finished courts, a refining R.hrnbzw. To lend and tie at the same time Sahnegeseb ck. Such products were not so far available. It now rah -, rtiges drying product in the form of paste developed, which for taste improvement and - refinement and for the improvement of the consistency of food preparations is suitable. This drying product contains spray-dried butter powder, butter fat and/or other animal or vegetable fats, strength, Natriumeaseinat and vegetable bonding agents and/or gel if necessary as main parts. The Trockenprodutd in the form of paste consists of 20 to Gew. - Parts of butter powder, 10 to 35 Gew. - Parts butter fat and/or other animal or vegetable fats, 20 to 40 Gew. - Parts of strength, 5 to 15 Gew. - Parts of Natriumcaseinat and/or drying skimmed milk and if necessary 2 to 5 thread - parts vegetable bonding agents and/or gel. The procedure according to invention for the production of this product consists of that one iumcaseinat first to 40 thread - parts of Sf irke with 5 to 15 thread - parts well and/or drying skimmed milk as main parts and secondary ingredients like 2 to 5 thread - parts vegetable connection center! and/or gel as well as Gesch - aeksstoffe in one kneads converted to a Vormischung, afterwards the received Vormischung with 10 to 35 thread - parts butter fat and/or other animal or vegetable fats, which are übergef'ührt before the addition erforderliehenfalls by warming up in liquid condition, as well as if necessary surface-active means to a homogeneous pasty mass finally knead and into the received mass 20 to 40 thread - parts spray-dried butter powder trains. The used butter powder is preferably manufactured by spray drying of fresh butter under schenenden conditions and can for example using skimmed milk as carrier material in the relationship of 70 to 80 thread - parts fat to 20 to 30 thread - parts of Magermilehfeststoffen in the final product be received. The butter powder can proportionately through spray-skirt-ends fats of other origin, which exhibit a Sehmelzpunkt within the range of the butter fat, to be replaced. The animal or vegetable used in place of butter fat fats of weisenjenachgewünschter consistency of the cream rtigen Troekenproduktes in the form of paste Sekmelzpunk% between 30 and 50°C up. Suitable Feße is for example cattle fat and hardened plant fats, like hardened Sennenblumenöl, peanut oil and Palmöl. The Natriumcaseinat and/or the Troekenmagermilch do not only serve for the rounding of the Gesebrù cks rabm the rtigen Troekenpreduktes in the form of paste, but have over it h l from the task covering. They contribute to it, the Sahneeharakter to strong. The strength serves on the one hand as support for rah the rtige drying product in the form of paste, on the other hand has it the task, the food preparations, like soups, sauces, vegetables and finished courts to tie. As strength only native grain strengths, like Maisund Weizensfärke as well as wachsige grain strengths and/or Knollenoder root strengths, are not suitable, but also physical like Kartoffelund Tapiekastärke, chemically and/or enzymatiseh modified strengths, for example vorgelatinierte strength and phosphate strength. By the vegetable bonding agents, like agar agar, added if necessary, A1ginat, Carrageenat, Guarmehl, Johannisbrotkernmehl, pectin and/or gel, the consistency-giving characteristics of the strength in desired mass can be modified. Further the cream-like drying product in the form of paste small quantities of surface-active materials and/or emulsifying agents könen, like Lecithin and/or Monound Diglyoeride of natural in food oils and - forwards oTnrnenden Feßsäuren greases, to be added. These have the task to obtain by emulsifying the aqueous and fat phase in the prepared food a sämige, salmeähnliche consistency. Selbstverständiich can contain the drying product in the form of paste also of taste materials, like Koehsalz, kinds of sugar, Gewärze and flavours. According to invention received rabrn the rtige Troekenprodukt in the form of paste fills a Marktlüeke. It possesses outstanding characteristics to the Gesebrn RPC refinement more numerously J-ebensmi elzuberei mgen. Thus for example to ungewärztem Hülmerfond with 3 cubes from 500 ml RA horn-like drying product in the form of paste a tasty chicken soup receives ever 9, 5 g, and about 250 ml roast sauce gotten by 1 to 2 cubes per 9, 5 g ges Troekenprodukt in the form of paste a ausgezeiohnete Cremigkeit ratnnart. As particularly rah the rtige Troekenprodukt in the form of paste was suitable also for the Seb ckhaftmachen and proven Abblnden of vegetable. By addition 1 to 2 cubes 9, 5 g each ven to approximately 250 ml ungewürztem ttefgefrorenem spinach receive one a spinach ä la to cream, and by addition of a cube to 250 g geschnmeklieh a refined Gemüsegerieht will receive, further is suitable fiefgefrorenen peas the cream-like drying product in the form of paste as additive for finished courts, like Raguhns. The following examples are the production rahmar igen drying product in the form of paste more near to describe: Example i: Sprühge of rocknetes Bußerpulver (80% fat) cattle fat liquid (Fp. 40 to 50°C) sunflower celebration liquid (Fp. 390C) Natriumeaseina skimmed milk powder Lecithin Kar toffelstärke (water-poor) Guarmehl common salt of spices, flavours and excerpts kg of 23, 3 11, 3 12, 8,6.6,5.6,0.3 Z6,6 4.0,6.7,3.0 altogether 100.0 kg in one kneads becomes the potato strength, the Guarmehl, the Natriumcaseinat, the drying skimmed milk, which mixes common salt and the spices and flavours. This Vormtschung the cattle fat and sunflower fat warmed up to for instance 60°C as well as the Lecithin are then added and thus to a homogeneous pasty mass kneaded, into the butter powder spray-dried in the end trained drd. The mass can be deformed and abgelackt anschießend in usual way to cubes. Example 2: kg of butter powder, sprühgetroclmet (75% fat) 32, 0 butter powders 24, 0 TrockenmagermiIch 8, 0 Tapiokastärke 28, 0 common salt of 6.0 spices and flavours 2, 0 altogether 100, 0 kg the production of the Vormisehung effected according to example 1st following is converted by warming up liquefied the butter fat with the Vormischung to a homogeneous pasty mass, into which in the end the sprühgetroeknete butter powder is trained. The mass can be deformed and packaged afterwards in usual way to cubes. Example 3: Butter powder, spray-dried (80% February) butter fat sunflower fat, liquid (Fp. 390C) Natriumcaseinat phosphate-modified wax corn strength potato strength MaltodextTin common salt of spices and flavours kg of 25.0 10, 0,5.0,6.0 i0,0 20, 0 16.0 6.0 2, 0 altogether 100, 0 kg i0 - - Nz.338082 the production of the Vormischung and the homogenization with the butter fat and sunflower fat liquefied by warming up and the spray-dried butter powder takes place according to example 1. Example 4: Bußerpulver, spray-dried (80% Feß) cattle fat (Fp. 40 skimmed milk powders dry to 50oc) mono /Difettsäurcglycerid well Kartoffelsfärke Carrageenat Koohsalz of spices and flavours kg of 34, 0 15.0 0.5 5, 0,6.0 26.0 2.5 9, 0,2.0 altogether i00, 0 kg the production of the Vormischung from potato strength, Carrageenat, drying skimmed milk powder, common salt, Gewt riumcaseinat [and flavours and the homogenization rzen after additive of the cattle fat liquefied by warming up, the Muno/Difettsäureglycerids and sprühgetroclmetenBußerpulvers received masses effected according to example 1.