DE221698C

DE221698C -

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Publication number: DE221698C
Application number: DENDAT221698D
Authority: DE

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PATENTAMT.PATENT OFFICE.

PATENTSCHRIFTPATENT LETTERING

- JVl 221698 -KLASSE 53 e. GRUPPE - JVl 221698 - CLASS 53 e. GROUP

JOSEF MÜLLER in NEUSZ a. Rh. Verfahren zur Verstärkung von Butteraroma. Patentiert im Deutschen Reiche vom 3. Juni 1908 ab. JOSEF MÜLLER in NEUSZ a. Rh. Process for enhancing butter flavor. Patented in the German Empire on June 3, 1908.

Sehr feine Naturbutter besitzt einen nußartigen Geschmack und ein an frische Nüsse erinnerndes Aroma.Very fine natural butter has a nutty taste and fresh nuts reminiscent aroma.

Es ist dem Landwirt bekannt, daß bei Verabreichung bestimmter Futtermittel, so z. B. von Kokos- und Palmkernkuchen, die Butter die genannten Eigenschaften in besonderem Maße aufweist. Man weiß ferner, daß das Butteraroma nur bei Verbutterung von selbst-It is known to the farmer that when given certain feed, such. B. of coconut and palm kernel cakes, butter has the properties mentioned in particular Has dimensions. It is also known that the butter aroma only

ίο tätig gesäuertem Rahm in der Naturbutter auftritt. Wie jedoch das Butteraroma entsteht, aus welchen Stoffen es gebildet wird, das war bisher noch unbekannt. So sagt z. B. Professor Dr. Kirchner in seinem Handbuch der Milchwirtschaft, vierte Auflage, 1898, S. 329: »Wenn in Beziehung auf die beim Buttern innezuhaltenden Bedingungen und auf die Ausbeute an Butter bei Verarbeitung von Rahm, der mit Reinkulturen (Milchsäurebakterienkultüren) versetzt war, gegenüber dem selbsttätig gesäuerten Rahm, also in betreff der sonstigen Behandlung, keine Unterschiede vorhanden sind, so hat sich bei Anwendung von Reinkulturen doch ein Nachteil herausgestellt, das ist das Fehlen des der Butter aus (selbsttätig) gesäuertem Rahm eigenen Aromas. Wenn es mit Hilfe des Zusatzes der Reinkulturen zum Rahm auch gelingt, bestimmte Butterfehler zu beseitigen, also aus dem Rahm eine vollkommen reinschmeckende Butter zu gewinnen, so entbehrt diese doch oft des besonderen kräftigen Aromas, das man an der Butter schätzt und dessen Vorhandensein ihr einen höheren Wert und Preis verleiht. Gelänge es, auch bei Verwendung von Reinkulturen zum Zwecke der Säuerung des Rahmes, der Butter dieses Aroma zu erteilen, so würde dieses an sich schon so vorzügliche Verfahren noch weit günstigere Ergebnisse liefern, so würde man in der Lage sein, damit nicht nur fehlerfreie, sondern auch eine das ' spezifische Aroma besitzende Butter zu erzeugen. Diese Bedingung kann aber selbstverständlich erst erfüllt werden, wenn man weiß, woher das Aroma der Butter stammt, ob es durch die Tätigkeit der normalen Säurebakterien erzeugt wird oder ob auch andere (und welche) Bakterienarten daran beteiligt sind, welche chemische Natur das Aroma hat, ob es eine Fettsäure, ein Alkohol oder ein Äther ist. Bevor diese Kenntnisse, die natürlich nur mit Hilfe der Bakteriologie gewonnen werden können, nicht erlangt sind, ist die Beantwortung der in Betracht kommenden Fragen nicht möglich.«ίο active soured cream in the natural butter occurs. However, how the butter aroma is created, from which substances it is formed, that was previously unknown. So says z. B. Professor Dr. Kirchner in his manual der Milchwirtschaft, fourth edition, 1898, p. 329: “If in relation to the butter conditions to be observed and the yield of butter when processing cream, which was mixed with pure cultures (lactic acid bacteria cultures), compared to the automatic soured cream, i.e. in relation to the other treatment, no differences exist are, a disadvantage has turned out to be when using pure cultures is the lack of the flavor inherent in butter from (automatically) leavened cream. If it with the help of the addition of the pure cultures to the cream it is also possible to eliminate certain butter defects eliminate, so to get a perfectly pure-tasting butter from the cream, so This often lacks the particularly strong aroma that one appreciates in butter and the presence of which gives it greater value and price. It succeeds, even with Use of pure cultures for the purpose of acidifying the cream, the butter of this To impart aroma, this procedure, which is already excellent in itself, would go a long way deliver more favorable results, one would be able to use it not only for error-free, but also to produce a butter that has the specific aroma. This condition but can of course only be fulfilled if you know where the aroma of the Butter comes from whether it is produced by the activity of normal acid bacteria or whether also other (and what) types of bacteria are involved, what chemical nature that Whether it is a fatty acid, an alcohol or an ether. Before this knowledge, which of course can only be obtained with the help of bacteriology, are not obtained, it is not possible to answer the relevant questions. "

Die vorstehenden Ausführungen zeigen in Übereinstimmung mit der praktischen Erfahrung, daß bei künstlicher Säuerung des Rahmes kein oder doch nur sehr wenig Butteraroma gebildet wird. Auch bei Verbutterung von süßem Rahm fehlt der Butter das schöne Aroma. Gestützt auf diese Tatsachen wurde festgestellt, daß das Butteraroma sich aus einem bestimmten Bestandteil des Rahmes, und zwar durch die zersetzende Wirkung bestimmter, sich bei der natürlichen selbsttätigen Säuerung des Rahmes entwickelnden Bakterienarten bildet. Bei der künstlichen Säuerung des Rahmes vollzieht sich die Säuerung in kürzerer Zeit und viel intensiver. Die Folge davon ist, daß diejenigen Bakterien, welche die Zersetzung desjenigen Bestandteiles der Milch herbeiführen, aus dem das Butteraroma gebildet wird,The above statements show, in accordance with practical experience, that with artificial acidification of the cream no or at least very little butter aroma is formed. Even when using sweet cream, the butter lacks the nice aroma. It was based on these facts found that the butter aroma comes from a certain component of the cream, namely by the corrosive effect of certain, self-acting in the natural Acidification of the cream forms developing bacterial species. In the artificial acidification of the With a cream, the acidification takes place in a shorter time and much more intensively. The consequence of this is that those bacteria which cause the decomposition of that constituent of milk, from which the butter flavor is formed,

Claims

cannot develop enough. On the basis of these considerations, it has now been established that the butter aroma changes during the automatic acidification of the cream by decomposition of the lecithin contained in the cream. The milk and especially the cream is known to have different lecithin content depending on the feeding of the dairy cattle. Will z. B. Palm kernel cake and coconut cake

ίο / fed to the dairy cattle, the contains • Cream contains relatively larger amounts of lecithin than. ' if only other feed is given. This is due to the fact that the fat in the palm kernel and coconut cakes has a relatively larger le-., ' has cithin content, which is caused by feeding into the milk fat and thus into the cream transforms. This also explains the fact mentioned at the beginning that butter, which is made from the automatically soured cream of milk with coconut and palm kernel cake fed cows, has a particularly nice nutty taste and strong The butter aroma has the bacteria that develop during the automatic acidification process find relatively larger amounts of lecithin in such cream and decompose, therefore generate correspondingly larger amounts of butter flavor. The correctness of these relationships was confirmed by the following experiments: 11 fresh, sweet cream was equal to four Portions of 250 g each divided. Two servings, 6 g each, were obtained from legumes Lecithins added in not too fine a distribution.

All four servings were then automatic at a temperature of 12 to 15 ° Leave to acidification. After 24 hours it was found that the two servings, which lecithin was added, had a much stronger and more intense butter aroma than the two Portions to which no lecithin was added.

Another experiment showed that butter flavor was not formed even if When lecithin was added, fresh, sweet cream was not left to acidify automatically, but immediately sweet buttered, or if the cream mixed with lecithin is mixed with artificial Inoculation with pure cultures acidified in a relatively short time. The butter flavor will So formed from the lecithin only when the cream ripens automatically, because then those Bacteria, which come into consideration for the decomposition of the lecithin, a suitable culture medium for their development while they are instantly acidifying the cream cannot develop sufficiently. The present method is based on this knowledge with the help of which the cream artificially enriched with butter aroma is used to create a particularly beautiful and powerful butter, nutty taste and pronounced butter aroma - is obtained. The procedure will carried out in such a way that about 2 to 5 percent lecithin is added to the fresh, sweet cream and then automatically at a temperature of 12 to 15 ° for about 24 to 30 hours leaven. Depending on your wishes and needs, cream treated in this way can also be used to flavor foods and luxury foods, z. B. can be used as an additive to synthetic edible fats.

Godfather ν τ-An saying:

Process for enhancing butter flavor, characterized in that one fresh, sweet cream with 2 to 5 percent lecithin added and then 20 to 30 hours Leaves it to acidify automatically at 12 to 15 °, making the cream with a buttery aroma, which is formed by the decomposition of the lecithin, is artificially enriched.

Serlik. printed in the