DE303471C - - Google Patents
Info
- Publication number
- DE303471C DE303471C DENDAT303471D DE303471DA DE303471C DE 303471 C DE303471 C DE 303471C DE NDAT303471 D DENDAT303471 D DE NDAT303471D DE 303471D A DE303471D A DE 303471DA DE 303471 C DE303471 C DE 303471C
- Authority
- DE
- Germany
- Prior art keywords
- potatoes
- chopped
- schnitzel
- heated
- drying
- 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.)
- Active
Links
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 15
- 240000001016 Solanum tuberosum Species 0.000 claims description 15
- 235000012015 potatoes Nutrition 0.000 claims description 14
- 239000002918 waste heat Substances 0.000 claims description 2
- 238000001035 drying Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108020005203 Oxidases Proteins 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N oxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
Description
KAISERLICHESIMPERIAL
PATENTAMT.PATENT OFFICE.
PATENTSCHRIFTPATENT LETTERING
KLASSE 53 e\ GRUPPECLASS 53 e \ GROUP
Dr. FRIEDRICH AUGUST VOLKMAR KLOPFER in DRESDEN-LEUBNITZ.Dr. FRIEDRICH AUGUST VOLKMAR KLOPFER in DRESDEN-LEUBNITZ.
Bei allen bekannten Verfahren zur Haltbarmachung von Kartoffeln werden die Kartoffeln in Scheiben geschnitten und mit kochendem Wasser behandelt. Hierbei ergibt sich das Schwarzwerden an den Schnittflächen durch Zusammenwirken der in der rohen Kartoffel enthaltenen Oxydase, eines Enzyms, mit dem Sauerstoff der Luft. Ohne Zweifel kann das Schwarzwerden der in Scheiben geschnittenenWith all known methods of preservation of potatoes, the potatoes are cut into slices and with boiling Treated water. This results in the blackening of the cut surfaces The interaction of the oxidase contained in raw potatoes, an enzyme with which Oxygen in the air. Without a doubt, the sliced can blackening
ίο Kartoffeln vermieden werden, wenn man die Scheiben oder die Schnitzel in sehr heißes bzw. kochendes Wasser taucht. Es tritt dann sofort eine Vernichtung der Oxydase ein, gleichzeitig gerinnt aber auch das Eiweiß der Kartoffeln, und die Kartoffelschnitzel verlieren einen wesentlichen Teil der in ihnen enthaltenen Nährsalze, Enzyme und anderer löslicher Bestandteile.' Auch die Stärke wird wenigstens in den äußeren Schichten verkleistert.ίο Avoid potatoes when taking the Dip the slices or the schnitzel in very hot or boiling water. It then occurs The oxidase is immediately destroyed, but at the same time the protein also coagulates Potatoes, and the potato pulp, lose a substantial part of what they contain Nutritional salts, enzymes and other soluble ingredients. ' Also the strength will at least gelatinized in the outer layers.
Das vorliegende neue Verfahren besteht darin, daß die noch unversehrten, ganzen, unzerkleinerten Kartoffeln einer Durchwärmung bis auf etwa 40 bis 600O unterworfen werden. Die so durchwärmten Kartoffeln werden dann geschnitzelt und die Schnitzel mit mäßig erwärmter Luft (Abwärme) angeblasen. Man erhält so Trockenschnitzel mit dem vollen Nährstoffgehalt der unversehrten Kartoffeln. Das Eiweiß ist nicht geronnen, die Nährsalze sind voll erhalten, und die Stärke ist noch unverkleistert. ', 1 'The present new method consists in that the still undamaged, whole, uncomminuted potatoes are subjected to a warming up to about 40 to 60 0 O. The potatoes warmed through in this way are then chopped and the schnitzel is blown with moderately heated air (waste heat). In this way, dry pulp is obtained with the full nutritional content of the intact potatoes. The protein has not coagulated, the nutrient salts are fully preserved, and the starch is not yet gelatinized. ', 1 '
Ein weiterer Übelstand, der bei dem Eintauchen der geschnitzelten oder in Scheiben geschnittenen Kartoffeln in heißes bzw. kochendes Wasser eintritt, besteht darin, daß beim darauffolgenden Trocknen den Schnitzeln bzw. Scheiben Wasser' anhaftet, dessen Beseitigung die Trocknungskosten erhöht. Bei dem neuen Verfahren kann dieser Übelstand nicht eintreten. Der Wärmeaufwand, der zum Durchwärmen der ganzen unzerkleinerten Kartoffeln erforderlich ist,L geht nur zum Teil wieder verloren, da die durchwärmten Kartoffeln sofort nach der Durchwärmung geschnitzelt und mit warmer Luft angeblasen werden. Die Trocknung der aus durchwärmten Kartoffeln hergestellten Schnitzel erfordert natürlich weniger Wärmeaufwand als das Trocknen von .■' kalten Schnitzeln.Another drawback that occurs when dipping the chopped or sliced sliced potatoes enters hot or boiling water, is that when subsequent drying the chips or slices of water 'adheres, its removal the drying costs increased. This deficiency cannot arise with the new procedure. The amount of heat required to warm the whole, unmilled potatoes is required, L only partially works again lost because the warmed potatoes are chopped and immediately after warming be blown with warm air. The drying of the warm potatoes The schnitzel produced naturally requires less heat input than drying. ■ ' cold schnitzel.
Claims (1)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE303471C true DE303471C (en) |
Family
ID=557182
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DENDAT303471D Active DE303471C (en) |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE303471C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1107058B (en) * | 1958-02-15 | 1961-05-18 | Diamalt Ag | Process for the production of ready-to-cook potato dry products |
-
0
- DE DENDAT303471D patent/DE303471C/de active Active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1107058B (en) * | 1958-02-15 | 1961-05-18 | Diamalt Ag | Process for the production of ready-to-cook potato dry products |
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