Food or edible material: processes – compositions – and products – Processes – Molding – casting – or shaping
Patent
1997-03-06
1998-07-07
Yeung, George
Food or edible material: processes, compositions, and products
Processes
Molding, casting, or shaping
99537, 264142, 425218, 425412, 425422, 425577, 426512, A23C 1500, A23P 100, B29C 4300
Patent
active
057765332
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to a process for preparing precut fat or oil food in a water-in-oil type emulsion form (referred to hereinafter simply as fat or oil food in emulsion form) by filling fluid fat or oil food in emulsion form such as butter, margarine or spread into a mold having a partitioning frame and also to an apparatus therefor. A product of fat or oil food in emulsion form prepared according to the inventive process can be readily divided along the preformed cuts even if the product is at a relatively low temperature, e.g. immediately after it has been taken out from a refrigerator or even in a frozen state. Accordingly, the invention provides the product which is useful as table fat or oil or cooking fat or oil for household consumption or as fat or oil as raw material for commercial consumption.
2. Prior Art
Fat or oil food in emulsion form such as butter, margarine or spread for household use is packaged typically in a unit weight in order of 112.5 g.about.450 g and usually maintained at a refrigeration temperature of approximately 5.degree. C. during its storage or transport.
While the fat or oil food in emulsion form is soft and fluid immediately after it has been prepared, glyceride contained therein is solidified upon cooling and results in rapid increase of its hardness. Accordingly, the food presents the state of a hard block immediately after it has been taken out from the refrigerator. The block is too hard to be easily divided or partially cut off to be used. Particularly in the case of hard type butter or margarine characterized by its high solid fat content index (SFI), the food of this type is usually left for a period at a room temperature until it becomes sufficiently soft enough to be easily divided. However, such preheating before the division of the food results in poor working efficiency and, even when the remaining portion of the food is cooled and stored again, the deterioration in quality is unavoidable because the surface and other portions have been melted.
Fat or oil commercially consumed in the field of confectionery or baking typically to be kneaded into dough is conventionally frozen into a unit block in order of 10.about.30 kg for storage. Also in the case of such commercially consumed fat or oil, it is a usual practice to preheat the block before the portion to be used can be cut off from this block. Such practice inevitably results in poor working efficiency.
To solve the problems as have been described above, there have already been proposed various processes for precutting butter or margarine adapted to be readily divided along the preformed cuts.
For example, there has been disclosed the precut sheet-like butter having V-shaped cuts preformed on one surface thereof along which the sheet-like butter can be divided for use (Japanese Utility Model Application Disclosure Gazette No. 136180/1987). The process and the apparatus for precutting margarine or the like has been also disclosed (Japanese Patent Publication Gazette No. 17314/1990). According to this disclosure, the flow of margarine or the like to be processed is guided through the combing blades provided adjacent to the outlet of the nozzle to form an appropriate number of longitudinal cuts extending along the flow of the fluid margarine or such. Thereafter, the transverse cuts are additionally formed at appropriate intervals by a plurality of blades provided transversely to the flow of the fluid margarine or the like. In addition, the process for precutting margarine shape-stabilized at a temperature in a range of 5.degree..about.45.degree. C. has been disclosed (Japanese Patent Publication Gazette No. 27812/1992). According to this disclosure, the cuts are pre-formed on the food at appropriate intervals in longitudinal, transverse and oblique directions leaving a portion of the thickness cut-free so as to be dividable into appropriately shaped small pieces.
All the processes for precutting the fat or oil foods in emulsion form disclosed by thes
REFERENCES:
patent: 4276318 (1981-06-01), Orlowski et al.
patent: 5082681 (1992-01-01), Barlow et al.
Honda Yoshihiko
Murakami Mototake
Okamoto Kiyotaka
Oniki Shigeru
Suzuki Koji
Snow Brand Milk Products Co. Ltd.
Yeung George
LandOfFree
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