CH277288A - Process for the preservation of flavorings intended as additives to food. - Google Patents

Process for the preservation of flavorings intended as additives to food.

Info

Publication number
CH277288A
CH277288A CH277288DA CH277288A CH 277288 A CH277288 A CH 277288A CH 277288D A CH277288D A CH 277288DA CH 277288 A CH277288 A CH 277288A
Authority
CH
Switzerland
Prior art keywords
preservation
food
flavorings
intended
additives
Prior art date
Application number
Other languages
German (de)
Inventor
Adolf Ruehrup Gustaaf
Original Assignee
Adolf Ruehrup Gustaaf
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Adolf Ruehrup Gustaaf filed Critical Adolf Ruehrup Gustaaf
Publication of CH277288A publication Critical patent/CH277288A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Grain Derivatives (AREA)

Description

  

  Verfahren zur Konservierung von als Zusatz zu Nahrungsmitteln  bestimmten     Aromastoffen.       Es hat sich gezeigt, dass     Aromastoffe    ent  haltende Puddingpulver kein oder fast keinen  Geschmack und Aroma haben, wenn das Pud  dingpulver vor dem Verbrauch eine Zeitlang  aufbewahrt wurde. Die Ursache dieser     Er-          seheinung    liegt darin, dass die     Geschmack-          und        Geruchstoffe,    die das Aroma liefern,  flüchtig sind.  



  Die vorliegende Erfindung betrifft ein  Verfahren zur Konservierung von für Nah  rungsmittel bestimmten     Aromastoffen,    welches  dadurch gekennzeichnet ist, dass ein Aroma  stoff mit gerade so viel eines Fettes oder Öls  vermischt wird, als genügt, um den Aroma  stoff zu konservieren. Als     Aromastoffe    kom  men Öle,     Frttehtäther,    synthetische Ester oder       Misehungen    der erwähnten Produkte in Be  tracht.  



  Erfindungsgemäss erhaltene Produkte kön  nen zum Beispiel mit Stärke oder einem  stärkehaltigen Pulver und Zucker zu Pud  dingpulver verarbeitet werden.  



  Der     Verduftung    der     Aromastoffe,    zum  Beispiel bei Puddingpulver, kann ferner noch  mehr begegnet werden, wenn bei Verwendung  eines nach dem erfindungsgemässen Verfah  ren erhaltenen Erzeugnisses die mit der Luft  in Berührung kommende relativ grosse Fläche  des Puddingpulvers verkleinert wird, indem  das mit. einem erfindungsgemäss erhaltenen    Präparat bereitete Puddingpulver     kompakt     zusammengepresst wird, zum Beispiel zu Ta  bletten oder in irgendeine andere Form, zum  Beispiel in Block- oder Kugelform.  



  <I>Beispiel:</I>  1 kg flüssiger     Aromastoff    wird mit<B>5 kg</B>  geschmolzenem Fett, zum Beispiel     Arachide,     vermischt. Das so erhaltene Produkt wird  zum Beispiel zur Bereitung eines Pudding  pulvers aus 50 kg Zucker, 5 kg Glyzerin, 30 kg  Maisstärke und 10 kg Weizenmehl verwendet.



  Process for the preservation of flavorings intended as additives to food. It has been shown that pudding powders containing flavorings have little or no taste and aroma if the pudding powder has been kept for a while before consumption. The reason for this impression is that the taste and odor substances that supply the aroma are volatile.



  The present invention relates to a method for the preservation of flavorings intended for food, which is characterized in that a flavoring substance is mixed with just as much of a fat or oil as is sufficient to preserve the flavoring substance. Oils, free ethers, synthetic esters or mixtures of the products mentioned come into consideration as flavoring substances.



  Products obtained according to the invention can be processed into pudding powder, for example, with starch or a starchy powder and sugar.



  The scenting of the aromatic substances, for example in pudding powder, can also be countered even more if, when using a product obtained according to the inventive method, the relatively large area of the pudding powder that comes into contact with the air is reduced by reducing the with. a preparation obtained according to the invention is compactly compressed pudding powder, for example to tablets or in any other shape, for example in block or spherical shape.



  <I> Example: </I> 1 kg of liquid flavor is mixed with <B> 5 kg </B> of melted fat, for example arachids. The product obtained in this way is used, for example, to prepare a pudding powder from 50 kg of sugar, 5 kg of glycerine, 30 kg of corn starch and 10 kg of wheat flour.

Claims (1)

PATENTANSPRUCH: Verfahren zur Konservierung von als Zu satz zu Nahrungsmitteln bestimmten Aroma stoffen, dadurch gekennzeichnet, dass ein Aromastoff mit gerade so viel eines Fettes oder Öls vermischt wird, als genügt, um den Aromastoff zu konservieren. UNTERANSPRÜCHE: 1. Verfahren nach Patentanspruch, da durch gekennzeichnet,. dass ein Öl verwendet wird. Verfahren nach Patentanspruch, da durch gekennzeichnet, dass ein Fett verwen det wird. 3. Verfahren nach Patentanspruch, da durch gekennzeichnet, dass ein Öl und ein Fett zusammen verwendet werden. PATENT CLAIM: Process for the preservation of aroma substances intended as an additive to food, characterized in that a aroma substance is mixed with just as much of a fat or oil as is sufficient to preserve the aroma substance. SUBClaims: 1. Method according to claim, as characterized by. that an oil is used. Method according to claim, characterized in that a fat is used. 3. The method according to claim, characterized in that an oil and a fat are used together.
CH277288D 1948-03-25 1948-09-27 Process for the preservation of flavorings intended as additives to food. CH277288A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL277288X 1948-03-25

Publications (1)

Publication Number Publication Date
CH277288A true CH277288A (en) 1951-08-31

Family

ID=19782170

Family Applications (1)

Application Number Title Priority Date Filing Date
CH277288D CH277288A (en) 1948-03-25 1948-09-27 Process for the preservation of flavorings intended as additives to food.

Country Status (1)

Country Link
CH (1) CH277288A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1759588A1 (en) * 2005-09-01 2007-03-07 Kraft Foods Holdings, Inc. Heat-Stable Flavoring Components and Cheese Flavoring Systems Incorporating Them
US8703217B2 (en) 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1759588A1 (en) * 2005-09-01 2007-03-07 Kraft Foods Holdings, Inc. Heat-Stable Flavoring Components and Cheese Flavoring Systems Incorporating Them
US7776370B2 (en) 2005-09-01 2010-08-17 Kraft Foods Global Brands Llc Heat-stable flavoring components and cheese flavoring systems incorporating them
US8703217B2 (en) 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors

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