DE321562C - Process for the manufacture of sugar confectionery using lactic acid - Google Patents

Process for the manufacture of sugar confectionery using lactic acid

Info

Publication number
DE321562C
DE321562C DE1918321562D DE321562DD DE321562C DE 321562 C DE321562 C DE 321562C DE 1918321562 D DE1918321562 D DE 1918321562D DE 321562D D DE321562D D DE 321562DD DE 321562 C DE321562 C DE 321562C
Authority
DE
Germany
Prior art keywords
lactic acid
manufacture
sugar confectionery
sugar
confectionery
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
Application number
DE1918321562D
Other languages
German (de)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CHEM FAB
CH Boehringer Sohn AG and Co KG
Original Assignee
CHEM FAB
CH Boehringer Sohn AG and Co KG
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by CHEM FAB, CH Boehringer Sohn AG and Co KG filed Critical CHEM FAB
Application granted granted Critical
Publication of DE321562C publication Critical patent/DE321562C/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2210/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing inorganic compounds or water in high or low amount

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Description

Verfahren zur Herstellung von Zuckerwaren unter Verwendung von Milchsäure. Die Milchsäure hat sich in der Industrie der Genußmittel ein weites Feld erobert; besonders als saurer Zusatz zu Limonaden ist sie allgemein beliebt geworden. Nur bei der Herstellung von Zuckerwaren brachte ihre Anwendung einen lästigen Übelstand mit sich; es zeigte sich nämlich, daß damit hergestellte Bonbons, Drops usw. äußerst leicht miteinander verkleben, was bei Verwendung von Weinsäure nicht der Fall ist. Aus diesem Grunde konnte sich die Milchsäure keinen Eingang in die Industrie der Zuckerwaren eröffnen.Process for making sugar confectionery using lactic acid. Lactic acid has conquered a wide field in the luxury food industry; it has become generally popular, especially as an acidic addition to lemonades. Just in the manufacture of sugar confectionery their use brought a nuisance with himself; namely, it turned out that sweets, drops, etc. made with it are extremely high slightly stick together, which is not the case when using tartaric acid. For this reason the lactic acid could not enter the industry of the Open up sugar confectionery.

Es wurde nun gefunden, daß ein Zusatz von luftbeständigen Kalksalzen diesen Übelstand gänzlich vermeiden läßt. Es genügen zu diesem Ziel so geringe Mengen, daß eine Beeinflussung des Geschmacks nicht eintritt.It has now been found that the addition of air-resistant lime salts can avoid this evil entirely. Such small amounts are sufficient for this purpose, that the taste is not influenced.

Als besonders wirksam hat sich der phosphorsaure und der milchsaure Kalk erwiesen. Von diesen Salzen genügen schon Mengen unter i Prozent, bezogen auf die Zuckermasse, um die völlige Luftbeständigkeit der fertigen Ware zu erreichen.Phosphoric acid and lactic acid have proven to be particularly effective Lime proved. Of these salts, amounts of less than 1 percent, based on the sugar mass in order to achieve the complete air resistance of the finished product.

Man kann die Salze ent-,veder dem Zucker vor seiner Vermischung beimischen oder sie in die fertige Masse einrühren.Either the salts or the sugar can be mixed in before it is mixed or stir them into the finished mixture.

Beispiel. Man rührt 5 g milchsauren Kalk mit i o g Milchsäure von 9o Prozent an und mischt den Brei schnell unter i kg heißer Zuckermasse. Mit dieser Zuckermasse hergestellte Karamellen usw. bleiben trocken und werden nicht klebrig.Example. 5 g of lactic acid lime are stirred with 10 g of lactic acid 90 percent and quickly mixes the porridge with 1 kg of hot sugar mass. With this Caramels, etc., made with bulk sugar remain dry and do not become sticky.

Es ist bekannt, daß Kochsalz durch Zusatz von phosphorsaurem Kalk seine hygroskopischen Eigenschaften verliert. - Doch beruht dies wohl auf der Umsetzung der dem Koch-' salz als Verunreinigung beigemengten Magnesiumsalze. Es war nicht zu erwarten, daß das gleiche Mittel unter völlig anderen Verhältnissen zu ähnlichen- Ergebnissen führen werde.It is known that table salt by adding phosphoric acid lime loses its hygroscopic properties. - But this is probably due to the implementation the magnesium salts added to the cooking salt as an impurity. It was not it is to be expected that the same remedy under completely different conditions will lead to similar- Results.

Claims (1)

PATENT-ANSPRUCII: Verfahren zur Herstellung von Zuckerwaren unter Verwendung von Milchsäure, gekennzeichnet durch den Zusatz von nicht hygroskopischen Kalksalzen.PATENT-ANSPRUCII: Process for making sugar confectionery under Use of lactic acid, characterized by the addition of non-hygroscopic Calcium salts.
DE1918321562D 1918-03-03 1918-03-03 Process for the manufacture of sugar confectionery using lactic acid Expired DE321562C (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE321562T 1918-03-03

Publications (1)

Publication Number Publication Date
DE321562C true DE321562C (en) 1920-06-03

Family

ID=6162053

Family Applications (1)

Application Number Title Priority Date Filing Date
DE1918321562D Expired DE321562C (en) 1918-03-03 1918-03-03 Process for the manufacture of sugar confectionery using lactic acid

Country Status (1)

Country Link
DE (1) DE321562C (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1143090B (en) * 1958-12-19 1963-01-31 Baker Perkins Ltd Method and vacuum cooker for introducing additives into thickened sugar mass

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1143090B (en) * 1958-12-19 1963-01-31 Baker Perkins Ltd Method and vacuum cooker for introducing additives into thickened sugar mass

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