CH370631A - Process for the manufacture of a preparation intended as an additive to food and beverages - Google Patents
Process for the manufacture of a preparation intended as an additive to food and beveragesInfo
- Publication number
- CH370631A CH370631A CH4568957A CH4568957A CH370631A CH 370631 A CH370631 A CH 370631A CH 4568957 A CH4568957 A CH 4568957A CH 4568957 A CH4568957 A CH 4568957A CH 370631 A CH370631 A CH 370631A
- Authority
- CH
- Switzerland
- Prior art keywords
- additive
- preparation
- milk
- use according
- added
- Prior art date
Links
- 238000002360 preparation method Methods 0.000 title claims description 24
- 239000000654 additive Substances 0.000 title claims description 17
- 230000000996 additive effect Effects 0.000 title claims description 17
- 238000000034 method Methods 0.000 title claims description 9
- 235000013305 food Nutrition 0.000 title claims description 7
- 235000013361 beverage Nutrition 0.000 title claims description 6
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 239000008267 milk Substances 0.000 claims description 15
- 235000013336 milk Nutrition 0.000 claims description 15
- 210000004080 milk Anatomy 0.000 claims description 15
- 159000000007 calcium salts Chemical class 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000011668 ascorbic acid Substances 0.000 claims description 5
- 229960005070 ascorbic acid Drugs 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 239000003651 drinking water Substances 0.000 claims description 3
- 235000020188 drinking water Nutrition 0.000 claims description 3
- 235000015243 ice cream Nutrition 0.000 claims description 3
- 235000013405 beer Nutrition 0.000 claims description 2
- 229960004494 calcium gluconate Drugs 0.000 claims description 2
- 239000004227 calcium gluconate Substances 0.000 claims description 2
- 235000013927 calcium gluconate Nutrition 0.000 claims description 2
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 2
- 235000015122 lemonade Nutrition 0.000 claims description 2
- 239000011707 mineral Substances 0.000 claims description 2
- 235000010755 mineral Nutrition 0.000 claims description 2
- KORBDTTXVKJAGP-UHFFFAOYSA-H tricalcium propane-1,2,3-triol diphosphate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O.OCC(O)CO KORBDTTXVKJAGP-UHFFFAOYSA-H 0.000 claims description 2
- 230000001419 dependent effect Effects 0.000 claims 1
- 238000010792 warming Methods 0.000 claims 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Description
Verfahren zur Herstellung eines-als Zusatz zu Nahrungsmitteln und Getränken bestimmten Präparates Das Patent betrifft ein Verfahren zur Herstellung eines als Zusatz zu Nahrungsmitteln und Getränken bestimmten Präparates, welches dadurch gekenn zeichnet ist, dass man unter Erwärmen Glucose in Wasser löst, ein organisches Calciumsalz zusetzt und zuletzt 1-Ascorbinsäure zugibt.
Es ist vorteilhaft, die 1-Ascorbinsäure in gelöstem Zustand zur Lösung der übrigen Ingredienzien zuzu setzen. Die Auflösungstemperatur ist vorteilhaft niedrig und das Auflösen wird vorzugsweise unter Luftabschluss vorgenommen.
In einer beispielsweisen Ausführung des erfin dungsgemässen Verfahrens werden die Ingredienzien in folgenden Gewichtsverhältnissen zur Herstellung des Präparates verwendet:
EMI0001.0007
25 <SEP> Gewichtsteile <SEP> Glucose
<tb> 25 <SEP> <SEP> Calciumsalz
<tb> 10 <SEP> <SEP> 1-Ascorbinsäure
<tb> 40 <SEP> <SEP> Wasser Als Calciumsalze kommen vor allem Calcium- gluconat und Calciumglycerino-phosphat in Frage. Die Verwendung des einen oder andern Salzes richtet sich nach der Art des mehr oder weniger festen oder flüssigen Nahrungsmittels, welchem das Präparat zu gesetzt werden soll.
Das nach dem Verfahren hergestellte Präparat kann beispielsweise als Zusatz zu Speiseeis, Milch, Limonade, Mineralwasser, Bier, Trinkwasser usw. dienen. Mit dem Nährpräparat versehenes Trink wasser kann in Büchsen, Flaschen usw. als Not reserve abgefüllt werden.
Infolge seines Gehaltes an Vitamin C wirken mit diesem Präparat als Zusatz versehene Nahrungs- und Genussmittel und Getränke auf den menschlichen und tierischen Organismus belebend und leistungs- .steigernd.
Bei der Verwendung des Nährpräparates als Zu satz zu Frischmilch oder homogenisierter, pasteuri sierter, sterilisierter Flaschen- bzw. Büchsenmilch übt es auf diese ausserdem eine stabilisierende und die Verdaulichkeit fördernde Wirkung aus. Diese be ruht auf einer günstigen Beeinflussung des Disper- sionsgrades der in der Milch vorhandenen Fett- und Eiweissteilchen im Sinne der Herbeiführung einer Mikrogerinnung bzw. einer Änderung der Gerin- nungseigenschaften der Milch.
Durch eine geeignete Form des Zusatzes erzielt man eine wesentlich ge ringere Flockengrösse, die die Verdaulichkeit der Milch ganz erheblich verbessert, besonders bei Säug lingen, Rekonvaleszenten und Kranken.
Milch, welche das Präparat als Zusatz erhält, bleibt - richtige Homogenisierung, Pasteurisierung oder Sterilisierung vorausgesetzt - monate- ja jahre lang unverändert bei sehr geringer Veränderung von Vitaminen.
Beim Zusetzen des Präparates zu Milch, z. B. in der vorerwähnten Zusammensetzung, ist es vorteil haft, die folgenden Regeln einzuhalten: Die Milch wird auf 450 C vorerwärmt. Bei dieser Temperatur setzt man das Präparat zu und erwärmt weiter auf 600 C. Nun wird das Gemisch homogenisiert, mo mentan auf 130 C erhitzt und wieder auf 600 C ab gekühlt. Es wird in Flaschen oder Büchsen abgefüllt und unter Verschluss nochmals wenige Minuten auf 1120 C erhitzt. Diese mit dem Zusatz versehene Milch kann auch zum offenen Ausschank gelangen.
Das Zusetzen des Präparates zu mehr oder weniger festen Nahrungs- oder Genussmitteln, z. B. bei der Herstellung von Speiseeis, kann durch ein- faches Mischen erfolgen. Das Präparat kann in fester oder flüssiger Form zugesetzt werden.
Process for the production of a preparation intended as an additive to foods and beverages The patent relates to a method for the preparation of a preparation intended as an additive to foods and beverages, which is characterized in that, while heating, glucose is dissolved in water, an organic calcium salt is added and lastly 1-ascorbic acid is added.
It is advantageous to add the 1-ascorbic acid in a dissolved state to the solution of the other ingredients. The dissolution temperature is advantageously low and the dissolution is preferably carried out in the absence of air.
In an exemplary embodiment of the method according to the invention, the ingredients are used in the following weight ratios to produce the preparation:
EMI0001.0007
25 <SEP> parts by weight of <SEP> glucose
<tb> 25 <SEP> <SEP> calcium salt
<tb> 10 <SEP> <SEP> 1-ascorbic acid
<tb> 40 <SEP> <SEP> water Calcium gluconate and calcium glycerin phosphate are the main calcium salts. The use of one or the other salt depends on the type of more or less solid or liquid foodstuff to which the preparation is to be added.
The preparation produced by the process can be used, for example, as an additive to ice cream, milk, lemonade, mineral water, beer, drinking water, etc. Drinking water with the nutritional preparation can be filled into cans, bottles etc. as an emergency reserve.
Due to its vitamin C content, food, luxury goods and beverages provided with this preparation have an invigorating and performance-enhancing effect on the human and animal organism.
When the nutritional preparation is used as an additive to fresh milk or homogenized, pasteurized, sterilized bottled or canned milk, it also has a stabilizing and digestible effect. This is based on a favorable influence on the degree of dispersion of the fat and protein particles present in the milk in the sense of bringing about micro-coagulation or a change in the coagulation properties of the milk.
A suitable form of the additive achieves a significantly smaller flake size, which considerably improves the digestibility of the milk, especially for babies, convalescents and the sick.
Milk, which the preparation receives as an additive, remains unchanged for months or years with very little change in vitamins - provided that it is correctly homogenized, pasteurized or sterilized.
When adding the preparation to milk, e.g. B. in the above-mentioned composition, it is advantageous to adhere to the following rules: The milk is preheated to 450 C. At this temperature, the preparation is added and heated further to 600 C. The mixture is now homogenized, heated to 130 C and cooled again to 600 C. It is filled into bottles or cans and heated to 1120 C for a few minutes under lock and key. This milk provided with the additive can also be used in open dispensing.
The addition of the preparation to more or less solid foods or luxury foods, e.g. B. in the production of ice cream, can be done by simply mixing. The preparation can be added in solid or liquid form.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CH4568957A CH370631A (en) | 1957-05-03 | 1957-05-03 | Process for the manufacture of a preparation intended as an additive to food and beverages |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CH4568957A CH370631A (en) | 1957-05-03 | 1957-05-03 | Process for the manufacture of a preparation intended as an additive to food and beverages |
Publications (1)
Publication Number | Publication Date |
---|---|
CH370631A true CH370631A (en) | 1963-07-15 |
Family
ID=4515627
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CH4568957A CH370631A (en) | 1957-05-03 | 1957-05-03 | Process for the manufacture of a preparation intended as an additive to food and beverages |
Country Status (1)
Country | Link |
---|---|
CH (1) | CH370631A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2804691A1 (en) * | 1977-02-10 | 1978-08-17 | Aguettant Lab | METHOD FOR PREPARING A SOLUTION FOR ENTERAL OR PARENTERAL NUTRITION |
EP0102663A1 (en) * | 1982-08-10 | 1984-03-14 | Van Melle Nederland B.V. | Supplementary food containing vitamins and/or minerals and optionally further components and a process for producing this food |
EP0700255A1 (en) * | 1993-05-26 | 1996-03-13 | HAMILTON, Donald Sinclair | Monohydrate dextrose or glucose composition |
WO2006138419A1 (en) * | 2005-06-14 | 2006-12-28 | Wild Flavors, Inc. | Stabilization of malt-based and hops-based products |
-
1957
- 1957-05-03 CH CH4568957A patent/CH370631A/en unknown
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2804691A1 (en) * | 1977-02-10 | 1978-08-17 | Aguettant Lab | METHOD FOR PREPARING A SOLUTION FOR ENTERAL OR PARENTERAL NUTRITION |
EP0102663A1 (en) * | 1982-08-10 | 1984-03-14 | Van Melle Nederland B.V. | Supplementary food containing vitamins and/or minerals and optionally further components and a process for producing this food |
EP0700255A1 (en) * | 1993-05-26 | 1996-03-13 | HAMILTON, Donald Sinclair | Monohydrate dextrose or glucose composition |
EP0700255A4 (en) * | 1993-05-26 | 1997-02-26 | Donald Sinclair Hamilton | Monohydrate dextrose or glucose composition |
WO2006138419A1 (en) * | 2005-06-14 | 2006-12-28 | Wild Flavors, Inc. | Stabilization of malt-based and hops-based products |
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