DE162454C - - Google Patents
Info
- Publication number
- DE162454C DE162454C DENDAT162454D DE162454DA DE162454C DE 162454 C DE162454 C DE 162454C DE NDAT162454 D DENDAT162454 D DE NDAT162454D DE 162454D A DE162454D A DE 162454DA DE 162454 C DE162454 C DE 162454C
- Authority
- DE
- Germany
- Prior art keywords
- almonds
- oil
- marzipan
- mass
- processing
- 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
- 241000220304 Prunus dulcis Species 0.000 claims description 9
- 235000020224 almond Nutrition 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims 1
- 239000008158 vegetable oil Substances 0.000 claims 1
- 239000010685 fatty oil Substances 0.000 description 3
- 235000019489 Almond oil Nutrition 0.000 description 2
- 239000008168 almond oil Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 206010025482 Malaise Diseases 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 240000006413 Prunus persica var. persica Species 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000019488 nut oil Nutrition 0.000 description 1
- 239000010466 nut oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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)
- Seeds, Soups, And Other Foods (AREA)
Description
KAISERLICHESIMPERIAL
PATENTAMT.PATENT OFFICE.
Marzipan besteht bekanntlich aus feucht angeriebenen Mandeln und Zucker. Es ist eine dem Fabrikanten bekannte Erscheinung, daß bei Herstellung des Marzipans die Konsistenz der Masse verschieden ausfällt und letzterer öfter die für die Verarbeitung erforderliche zähe Beschaffenheit sowie auch der angenehme Geschmack fehlt. Die Masse ist dann kurz bezw. unzusammenhängendAs is well known, marzipan consists of moist almonds and sugar. It is a phenomenon known to the manufacturer, that when the marzipan is made, the consistency the mass is different and the latter is more often the one required for processing tough texture as well as the pleasant taste is missing. The mass is then short respectively. incoherent
ίο und hat einen trockenen, holzigen Geschmack. Die Ursache des Ubelstandes war bislang nicht bekannt; eine größere Versuchsreihe hat nun ergeben, daß er zurückzuführen ist auf einen zu geringen Gehalt der Mandelnίο and has a dry, woody taste. The cause of the malaise was not yet known; a larger series of experiments has now shown that it can be traced back to a too low content of the almonds
an fettem Öl. Der ölgehalt der Mandeln schwankt je nach der Provenienz und den klimatischen Bedingungen während der Wachstumsperiode zwischen 50 und 60 Prozent. Bei Verwendung von ölarmen Mandeln zeigtof fatty oil. The oil content of almonds varies depending on the provenance and the climatic conditions during the growing season between 50 and 60 percent. When using low-oil almonds shows
sich nun der erwähnte Ubelstand, der sich namentlich bei Verarbeitung" der Rohmasse zu Früchten, Blumen und dergl. unangenehm bemerkbar macht, indem die kurzen Massen nicht genügend plastisch sind und sich schlecht verarbeiten lassen. Weitere Versuche haben dann ergeben, daß man den in Rede stehenden Übelstand dadurch beseitigen kann, daß man in der Rohmasse das fehlende Mandelöl durch pflanzliche fette Öle, vorzugsweise Mandelöl und Nußöl, ersetzt, welche man in einem geeigneten Stadium der Fabrikation, zweckmäßig unmittelbar vor dem sogenannten Röstprozeß, d. h. vor dem Erhitzen der feucht geriebenen Mandeln mit Zucker oder während des Röstens, der Masse zusetzt. Die zuzusetzenden Mengen der Öle schwanken zwischen 5 und 15 Prozent je nach Beschaffenheit der zu verarbeitenden Mandeln, d. h. je nach ihrem Ölgehalt. Man ist so in der Lage, durch Ermittelung des Ölgehaltes der Mandeln und Zusatz eines geeigneten fetten Öles Marzipanmasse von stets gleichmäßiger Konsistenz und gleichem Geschmack zu erhalten. There is now the abovementioned problem, which is particularly evident in the processing of "the raw mass to fruits, flowers and the like. Noticeable unpleasantly by the short masses are not sufficiently plastic and are difficult to process. Have more attempts then show that one can eliminate the problem in question by in the raw mixture the missing almond oil through vegetable fatty oils, preferably Almond oil and nut oil, which are replaced at a suitable stage of manufacture, expediently immediately before the so-called roasting process, d. H. before heating the moist grated almonds with sugar or during roasting, add to the mass. The ones to be added Amounts of the oils vary between 5 and 15 percent depending on their nature the almonds to be processed, d. H. depending on their oil content. You are able to determine the oil content of the Almonds and the addition of a suitable fatty oil, the marzipan mixture is always more even To maintain consistency and taste.
In gleicher Weise kann auch bei Herstellung von marzipanähnlichen Massen oder Surrogaten, wie man solche beispielsweise bei Verarbeitung von Pfirsichkernen oder anderen Samen statt Mandeln erhält, verfahren werden, um auch bei Verwendung von ölarmen Samen eine für die Verarbeitung genügend plastische Masse zu erhalten.In the same way, marzipan-like masses or Surrogates, such as those found when processing peach stones or If other seeds are obtained instead of almonds, the same procedure can be used when using low-oil seeds for processing to get enough plastic mass.
Claims (1)
Publications (1)
Publication Number | Publication Date |
---|---|
DE162454C true DE162454C (en) | 1900-01-01 |
Family
ID=428250
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DENDAT162454D Expired DE162454C (en) |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE162454C (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5988922A (en) * | 1995-06-01 | 1999-11-23 | The Gillette Company | Valve for correction fluid dispenser |
-
0
- DE DENDAT162454D patent/DE162454C/de not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5988922A (en) * | 1995-06-01 | 1999-11-23 | The Gillette Company | Valve for correction fluid dispenser |
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