DE147184C - - Google Patents
Info
- Publication number
- DE147184C DE147184C DENDAT147184D DE147184DA DE147184C DE 147184 C DE147184 C DE 147184C DE NDAT147184 D DENDAT147184 D DE NDAT147184D DE 147184D A DE147184D A DE 147184DA DE 147184 C DE147184 C DE 147184C
- Authority
- DE
- Germany
- Prior art keywords
- lecithin
- acetone
- fat
- egg
- egg yolk
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired
Links
- CSCPPACGZOOCGX-UHFFFAOYSA-N acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 10
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 9
- 229940067606 Lecithin Drugs 0.000 claims description 9
- 235000010445 lecithin Nutrition 0.000 claims description 9
- 239000000787 lecithin Substances 0.000 claims description 9
- 210000002969 Egg Yolk Anatomy 0.000 claims description 7
- 235000013345 egg yolk Nutrition 0.000 claims description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 240000006946 Apium graveolens Dulce Group Species 0.000 claims 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims 1
- 235000010591 Appio Nutrition 0.000 claims 1
- 238000000354 decomposition reaction Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N (3β)-Cholest-5-en-3-ol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 102100001249 ALB Human genes 0.000 description 1
- 101710027066 ALB Proteins 0.000 description 1
- KGBXLFKZBHKPEV-UHFFFAOYSA-N Boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
- 229940107161 Cholesterol Drugs 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 229940103454 Hematogen Drugs 0.000 description 1
- 229940050528 albumin Drugs 0.000 description 1
- 239000004327 boric acid Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000008395 clarifying agent Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000002335 preservative Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000035917 taste Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J7/00—Phosphatide compositions for foodstuffs, e.g. lecithin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
Description
ΚΊι Wt (1JtH)C 11 &i Ic 11 Ki ι η Is. ΚΊι Wt ( 1 JtH) C 11 & i Ic 11 Ki ι η Is.
äst. 14Τΐβ#.: Ja. «.JRw*.<Datmflabt.if. est. 14Τΐβ #. : Yes. «.JRw *. <Datmflabt.if.
PATENTAMT.PATENT OFFICE.
M 147184 KLASSE 53/. M 147184 CLASS 53 /.
Die Industrie verwendet große Mengen von Eiereiweiß, z. B. zur Herstellung photographijscher
Platten, beim Färben, zu pharmazcutijschen Präparaten, als Klärmittel, aber fast
S gar kein Eigelb (Lederindustrie).
! Das Eigelb wird meist zu Nahrungszwecken in den Handel gebracht; es würde das beste
und konzentrierteste Nahrungsmittel sein, jwenn es ohne Zusatz gesundheitsschädlicherThe industry uses large amounts of egg protein, e.g. B. for the production of photographic plates, for dyeing, for pharmaceutical preparations, as a clarifying agent, but almost no egg yolk at all (leather industry).
! The egg yolk is usually marketed for food purposes; it would be the best and most concentrated food, if it was more harmful to health without the addition of it
ίο Konservierungsmittel, wie Borsäure und dcrgl., haltbar wäre. Ein weiterer Nachteil ist, daß das Eigelb des Handels ranzig schmeckt, da die Albumin fabrikcn meist alte Eier verarbeiten. ίο preservatives such as boric acid and the like, would be durable. Another disadvantage is that the egg yolks of the trade tastes rancid because the albumin usually process old eggs.
i Die Herstellung guter Konserven aus Eigelbi Making good canned food from egg yolk
. ist bisher noch nicht gelungen.. has not yet succeeded.
Dieses ist nur dadurch möglich, daß Wasser, Fett, freies Lecithin und übel schmeckende Zersetzungsprodukte des Eiweiß und Leci-This is only possible because water, fat, free lecithin and bad-tasting lecithin Decomposition products of protein and leci-
ao thins entfernt werden, ohne daß die anderen
Bestandteile verändert werden.
I Von letzteren sind besonders wichtig das Lecithalbumin, eine Verbindung von Eiweiß
mit Lecithin und Hämatogen, ein eiscn-.S5
haltiges Nucleoalbumin.ao thins can be removed without changing the other components.
I Of the latter are particularly important the Lecithalbumin, a combination of protein with lecithin and Hematogenous a eiscn-.S5 containing nucleoalbumin.
; Durch das nachfolgend beschriebene Verfahren wird ohne Anwendung von Wärme und ohne chemischen Eingriff dieses Ziel erreicht. Eigelb wird mit dem mehrfachen Ge-*1 wicht Aceton in der Kälte geschüttelt und die tiefgelbe Lösung von dem Niederschlage getrennt. Der feste Rückstand wird erforderlichenfalls mehrfach mit Aceton ausgezogen. I Das erste Mal nimmt das Aceton den größten Teil des Wassers, der Salze, der J Zcrsctzungsprodiikte und des Farbstoffes auf; durch »lie folgenden Ausschüttelungen werden j die genannten Bestandteile, sowie Cholesterin, reichlich Fett und wenig Lecithin ganz entfernt. ; The method described below achieves this goal without the use of heat and without chemical intervention. Egg yolk weight with the multiple overall * 1 acetone shaken in the cold and the deep yellow solution of the precipitate separated. If necessary, the solid residue is extracted several times with acetone. For the first time acetone takes up most of the water, salts, decomposition products, and dye; The following shakes completely remove the constituents mentioned, as well as cholesterol, plenty of fat and a little lecithin.
Die vom Aceton nicht gelöste Substanz ist nach dem Trocknen ein gelbliches, krümeliges Pulver, bestehend aus Eiweiß, leicht resorbicrbarem und haltbarem Lccithineiwciß und Eiseneiweiß (Hämatogen), Fett und freiem Lecithin.The substance not dissolved by the acetone is yellowish, crumbly after drying Powder, consisting of egg white, easily absorbable and long-lasting lccithine white and Iron protein (hematogen), fat and free lecithin.
Man erhält so ein Präparat, das als Arzneimittel und zu Ernährungszwecken Verwendung finden soll.This gives a preparation that can be used as a medicine and for nutritional purposes should find.
Von dem Eigelb selbst unterscheidet sich das Präparat dadurchThe preparation differs from the egg yolk itself in this way
1. daß es unbegrenzt lange haltbar ist,1. that it can be kept indefinitely,
2. daß es.durch Beseitigung von Fett und freiem Lecithin leichter verdaulich ist,2. that it.by eliminating fat and free lecithin is easier to digest,
3. daß es durch Beseitigung der Zer-Setzungsprodukte von Eiweiß und Lecithin von dem unangenehmen Beigeschmack alter Eier befreit ist, und3. That it is achieved by eliminating the decomposition products is freed from the unpleasant aftertaste of old eggs from egg white and lecithin, and
4. daß es konzentrierter, leichter transportabel und l)C(|ticmer verwendbar ist.4. that it is more concentrated, easier to transport and l) C (| ticmer can be used.
Als verwertbare Nebenprodukte werden erhalten: Lecithin, lecithinrciches Fett, öl und Farbstoff.The following usable by-products are obtained: lecithin, lecithinic fat, oil and Dye.
Claims (1)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE147184C true DE147184C (en) | 1900-01-01 |
Family
ID=414389
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DENDAT147184D Expired DE147184C (en) |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE147184C (en) |
-
0
- DE DENDAT147184D patent/DE147184C/de not_active Expired
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