DE154732C

DE154732C -

Info

Publication number: DE154732C
Application number: DENDAT154732D
Authority: DE

Description

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KAISERLICHESIMPERIAL

PATENTAMT.PATENT OFFICE.

Tierische und pflanzliche Säfte oder Flüssigkeiten, wie Milch, Blut, Eier, Fleischsaft, Pflanzensäfte usw., erleiden beim Eindampfen (selbst im Vakuum) durch Koagulation des Eiweißes oder auch durch andere chemische und physikalische Vorgänge häufig Veränderungen, so daß die aus ihnen hergestellten Trockenpräparate gegenüber den frischen Stoffen minderwertig sind.Animal and vegetable juices or liquids, such as milk, blood, eggs, meat juice, Vegetable saps, etc., suffer during evaporation (even in a vacuum) due to coagulation of the Protein or changes due to other chemical and physical processes, so that the dry preparations made from them are inferior to the fresh substances.

ίο Diesem Übelstande wird auch nicht durch die Verfahren- der Patentschriften 41988 und 116387 abgeholfen. Nach Patentschrift 41988 soll Milch zunächst im Vakuum bis zur Sirupskonsistenz eingedampft, dann mit gepulvertem Zucker vermischt und die dadurch erhaltene körnige Masse weiter getrocknet werden.ίο This malady will not go through either the procedures- of patents 41988 and 116387 remedied. According to patent specification 41988 is said to first evaporate milk in a vacuum to a syrup consistency, then with it mixed with powdered sugar and the resulting granular mass dried further will.

Ein ganz ähnliches Verfahren wird nach Patentschrift 116387 zur Trocknung von Kase'inpräparaten^v angewendet.A very similar process is used according to patent specification 116387 for drying Kase'in preparations ^v .

In beiden Fällen wird das in der zu trocknenden Masse vorhandene Wasser von dem Zuckerpulver u. dgl. nur mechanisch aufgesaugt. Die erhaltene Mischung bildet eine feuchte, krümelige Masse, welche, wenn sie nicht durch erneute Trocknung in Trockenapparaten vollständig vom Wasser befreit wird, nicht gegen ,das Verderben geschützt ist. Die hinzugesetzten pulverförmigen Substanzen entfernen daher nicht das Wasser aus den organischen Massen, sondern erleichtern nur das Trocknen durch das Aufsaugen der Flüssigkeit.In both cases, the water present in the mass to be dried is removed from the Sugar powder and the like only sucked up mechanically. The mixture obtained forms a moist, crumbly mass, which, if not by re-drying in drying apparatus is completely freed from the water, not protected against spoilage. The added powdery substances therefore do not remove the water the organic masses, but only facilitate drying by soaking up the Liquid.

Nach den Patentschriften 45723 und 106723 wird die Fähigkeit gewisser, künstlich von ihrem Kristallwasser befreiter Salze, Wasser nach Maßgabe ihres natürlichen Kristallwassergehaltes zu absorbieren, ohne dabei in Lösung zu gehen, dazu benutzt, um in dem einen Falle konzentrierte Schwefelsäure, in dem anderen eine Leimlösung in eine feste Form — vorliegend in dem Gemenge mit dem minder kristallwasserhaltig gewordenen Salz — überzuführen. Bei dem vorliegenden Verfahren wird diese Eigenschaft kristallwasserfreier Salze dazu benutzt, um ohne Anwendung von Wärme tierische oder pflanzliche Flüssigkeiten oder Säfte für Nahrungs-, Erfrischungs- und Arzneimittelzwecke in Trockenpräparate zu verwandeln, welche die in den ursprünglichen Produkten vorhandenen organischen Stoffe in konzentrierter, aber chemisch unveränderter Form enthalten.According to patents 45723 and 106723, the ability is certain, artificially of Salts freed from their crystal water, water according to their natural crystal water content to absorb, without going into solution, used to in the one case concentrated sulfuric acid, in the other a glue solution in a solid form - present in the mixture with the salt, which has become less water-crystalline. With this one Process this property of anhydrous salts is used to without Application of heat animal or vegetable liquids or juices for food, To transform refreshment and medicinal purposes into dry preparations, which the Organic substances present in the original products in more concentrated, however contain chemically unchanged form.

Vermischt man also ein entwässertes Salz, wie Natriumphosphat, Natriumacetat und viele andere, mit der ihrem Kristallwassergehalt entsprechenden Menge einer organischen Flüssigkeit, so erhält man alsbald eine Mischung des kristallwasserhaltigen Salzes mit der Trockensubstanz der letzteren. Diese Mischung bildet eine absolut trockene Masse, vrelche unbegrenzt haltbar und bakterienfrei ist.So if you mix a dehydrated salt, such as sodium phosphate, sodium acetate and many others, with the amount of an organic one corresponding to their water of crystallization Liquid, a mixture of the salt containing water of crystallization is soon obtained with the dry matter of the latter. This mixture forms an absolutely dry mass, vrelche has an unlimited shelf life and is bacteria-free.

Da kristallwasserhaltige Salze ihr Kristallwasser sehr leicht abgeben, z. B. durch Aufbewahren über Ätzkalk oder Schwefelsäure,Since salts containing water of crystallization give off their water of crystallization very easily, e.g. B. by keeping via quick lime or sulfuric acid,

Claims

in this way, the mixtures prepared by the above process can easily be freed from the water of crystallization again in the cold and mixed with new amounts of organic liquids. By repeating the described operation several times, the products can be enriched with organic dry matter as desired. In this way, products are obtained which contain animal and vegetable substances in an indefinitely stable, concentrated form and are used for food, refreshment and medicinal purposes are excellently usable. Example: 100 kg of crystallized sodium phosphate are dehydrated in a known manner, losing about 50 kg of water. The powdered salt is then intimately mixed with 60 liters of fresh ox blood. After a short time the mass becomes solid and dry and can then easily be transformed into a dry reddish powder, which remains unchanged in the air (while blood would decompose in a very short time) and easily turns into a blood-red, clear color in cold water Dissolves liquid. When stored over quicklime or sulfuric acid or in air-diluted rooms, the preparation easily loses a large part of the water of crystallization, which can be replaced by new amounts of blood, as above, whereby a considerable concentration of the organic blood components is achieved at the same time. The sodium phosphate can be replaced by any other salt containing crystal water, the consumption of which does not have a harmful effect on the organism. Likewise, the process is the same for the production of dry preparations from other animal and vegetable substances, such as milk, peeled eggs, meat juice, squeezed juice from parts of plants, etc. Mixtures of different substances can also be treated in the same way or with a liquid Combine the prepared dry preparations with another liquid after repeated dehydration. , Godfather ν τ claims:

1. Process for the production of dry preparations from animal and vegetable juices for food, refreshment and medicinal purposes, thereby characterized in that these juices are mixed with salts * freed from the water of crystallization in the ratio that the water content of the animal or vegetable juice concerned approximates the The amount of water that corresponds to the salt

able to absorb in the form of crystal water.

2. Further development of the method according to claim 1, characterized in that that the dry preparations obtained in the cold by storage in an air-diluted room or over dehydrating substances again freed from the water of crystallization and then mixed with new amounts of organic liquid.