DE107528C - - Google Patents

Description

IMPERIAL

PATENT OFFICE.

PATENT LETTERING

CLASS 53: Food.

Patented in the German Empire on January 26, 1898.

It is well known that the glue is not a uniform protein body, but they are in the same nutritious proteins with other substances, namely with cellulose, plant mucilage, Vegetable gum and paranuclein, mixed or combined, which are themselves indigestible and impair the digestibility and absorption of those useful proteins, and especially easy in those cases in which the digestive organs are no longer normal function.

In order to gain easily digestible and nutritious vegetable protein bodies, it comes therefore aim to present them in a pure state, especially from those indigestible To free components. This happens most perfectly for the present purpose when, with the aid of artificial digestion, they are used to make albumoses.

This digestion must be carried out in such a way that the digestive products nothing strange remains mixed in, namely no salts and no peptones. The former are directly harmful, the latter are of dubious nutritional value make the albumoses unsavory due to their bitter taste.

Digestive products made from vegetable protein are already known, but the same could be due to because of their bitter taste and their unappetizing appearance, no use Find.

The question of the transformation of the vegetable into something that is easily digestible and palatable So far, protein preparation has not yet been resolved.

The present process now produces vegetable protein, which is known to be the cheapest A source of protein, in an appetizing-looking, tasty, almost odorless one Protein preparation transferred.

It is known that in the artificial digestion of albumen, instead of hydrochloric acid can also add sulfuric or phosphoric acid to the digestive fluid .. On this On the basis of observation, one of the last-mentioned is used in the present process Both acids are used to break up the gluten, and afterwards they are used Digestion by lime or barite respectively. their salts in insoluble lime or barium salts to be transferred, to be separated out as such, and thus in a simple way to be as ash-free as possible To get albumose.

The use of these acids will help with the previously carried out digestions always necessary dialysis avoided, which is known to be extremely expensive of time, during which often enough the substance to be dialysed will spoil the substance occur, whereby the occurrence of the putrefaction is promoted.

Sulfuric acid and phosphoric acid have the other before the otherwise used hydrochloric acid Advantage that they act less energetically peptonizing, and therefore with proper guidance, the digestion only allow traces of peptones to develop, while hydrochloric acid-pepsin digestion Always mixtures of albumoses and peptones are formed, which have an intensely bitter taste

Generate reluctance to enjoy and easily induce diarrhea.

The procedure is carried out in the following manner.

The digestive fluid used to convert the vegetable proteins into albumoses is either stored in one of the known Production method in the same way from the washed, finely chopped mucous membranes obtained from pig stomachs by adding the 0.2 proc. Hydrochloric acid by 0.8 percent. phosphoric acid replaced; the mucous membrane of each pig's stomach is poured over with 2 1 0.8 pCt. Phosphoric acid and after 48 hours the phosphoric acid pepsin-containing solution is filtered off., Or commercial pepsin is dissolved.

10 kg of air-dry vegetable protein (gluten made from wheat starch) are distilled with 40 l Water from 50 to 60 ° and stirred for 24 hours ditched.

Then add 600 g of pepsin in 6000 ecm of water, well distributed, and 2000 ecm 25 per cent. Phosphoric acid or 20 l of the phosphoric acid prepared according to the instructions given above Gastric extract and 1600 ecm 25 proc. Phosphoric acid added.

The mixture obtained in one way or another is kept for g hours at 38 ° C. constantly stirred. Then neutralize exactly with milk of lime and filter it Excreted insoluble phosphoric acid lime, Paranucle'in, about undigested Plant protein, syntonin and indigestible components of the glue.

The resulting clear, almost water-white solution is concentrated to approx. 20 1 and used for Removal of any traces of peptone present in seven times the amount 96 per cent. Alcohol poured.

While the peptones remain in solution, the albumose coming off and the alcohol at about 50 ⁰ is dried after Abgiefsen and pulverized.

After a. Another way of performing the process is to remove the digestive fluid Pig gastric mucous membranes prepared in a manner analogous to Example 1 by adding the 0.8 percent. Phosphoric acid by 0.5 percent. Sulfuric acid is replaced. So it comes to 10 kg Plant protein 600 g pepsin in 6000 ecm water and 1250 ecm 25 proc. sulfuric acid or 20 1 sulfuric acid gastric extract and 1000 ecm 25 proc. Sulfuric acid.

After digestion is complete, the sulfuric acid can be neutralized by either Milk of lime take place as if by barite solution.

The albumose obtained in this way is almost odorless and tastes weakly aromatic light yellowish powder that easily dissolves in water.

The aqueous solution is quantitatively precipitated using ammonium sulfate.

If a few drops of nitric acid are added to the aqueous solution, the familiar occurs characteristic albumose precipitation, which dissolves in the boiling heat and when cooling occurs again.

The gluten-albumose gives the well-known color reactions of the protein substances, so those Millon's and biuret samples, the latter, like all albumoses, already in the cold.

Like all true albuminous bodies, the gluten albumose also contains considerable quantities Sulfur, which is easily converted into lead sulfur when boiling the albumose with an alkaline lead oxide solution is deposited.

Claims (1)

Patent claim: Process for the preparation of a new tasty protein preparation from vegetable protein , characterized in that plant protein is mixed with phosphoric acid or can be digested with sulfuric acid gastric extract or a correspondingly acidic pepsin solution, the acid of the gastric extract by suitable bases or their salts into insoluble salts transferred and the filtered salt-free albumose solution Dries at a suitable temperature after any traces of peptones present are eliminated by alcoholic precipitation.