DE326178C - Process for the production of extracts or seasonings from fresh vegetables, vegetable waste o. - Google Patents

Description

It is already known to steam vegetables or fruits for the purpose of digesting them to subdue the sap cells and leakage of the sap. In this procedure were the raw materials are boiled for a long time in order to get the largest possible amount of extract. But this happens at the expense of the aroma · because the aromatic oils were completely or largely destroyed in the process.

ίο To one corresponding to the vegetable in question To obtain extract, such a loss of aromatic substances was not appropriate.

It has also been suggested to stop the flavoring substances escaping during cooking condense and add the condensate to the extract. But here too the cell sap becomes exposed to prolonged excessive heating which destroys the aroma. Even this kind of treatment cannot stand the delicate vegetable aroma.

According to the present invention is now in the production of such vegetable extracts in addition to the greatest possible yield, above all the preservation of the sweet Aromas of the ■ individual vegetables can be achieved.

This is made possible in the following way: The various

3.0 Vegetables or mixtures or waste of the same - fresh for a short time treated with steam under such pressure (about 3 atm.) that the sap cells burst and run out. The juice obtained is after leaving the autoclave cooled and gradually withdrawn from the print as it cools.

The leaking juice retains the entire aroma of the fresh vegetables.

If the juice were not obtained in a closed vessel and until it had cooled down kept under the same pressure, some or all of the aroma would be lost.

The action of the steam on the fresh vegetables must also immediately after the The juice is prevented from escaping, otherwise the juice will turn dark due to the steam Takes on color and a smoky taste or a caramelization of the sugars takes place.

Since the extraction process takes place in completely closed vessels and these also remain closed until the temperature has dropped sufficiently low, so the volatile constituents of the vegetables condensed again, - with the condensate to the remaining juice flows back.

For single vegetables, like. z. B. Asparagus and mushrooms, is more emphasis on the extraction of the certain seasoning, with others again, such as B. with celery, parsley and parsnips, to put more emphasis on a certain aroma.

The method is carried out in the device shown in the drawing.

In a steam-tight closed car

klaveri α a sieve basket b is used, which is filled with the vegetables or vegetable waste. After filling, the autoclave is closed steam-tight and direct steam of about 3 atm for a short time through the steam supply line c. Tensioned into the autoclave α , causing the juice cells of the vegetable parts to burst and leak.

The length of time steam is introduced depends on which vegetables are being treated and which substances are to be extracted from them. If z. B. celery, parsley, Parsley roots and asparagus are treated, the steam should only last 15 to 30 minutes, otherwise the Substances harmful to taste come into the extract.

• With other vegetables, the duration is often

a ° a longer one, but may also be less necessary will.

The leaking juice then collects at the lowest point of the container α and flows through the line d into the container e. The latter is provided with an upwardly tapering, hood-like installation, the separator f, which is in direct connection with the supply line through the pipe g and has the purpose of separating out any vapor and air bubbles that may still be carried over with the juice . -The autoclave a is in open connection with the separator / or the container e through the pipe d. The steam enters the autoclave α at about 3 atm. Pressure on, the drain cock k of the separator / is slightly open. A gradual pressure reduction therefore already occurs in the autoclave, then in the adjoining pipe d and in the container e according to the frictional resistance. This pressure reduction can be regulated by adjusting the shark k .

If the pressure in the container α suddenly falls, the juice in the container e is prevented from being pushed back through the tube g , which is open at the top and is provided with a hood h on the lid i of the container e.

From the separator / the juice then passes through the tap ¹ k to the boiler I and is pressed from there by a small pump r- through the pipe m and the filter press η , so that it collects ha the collecting container 0 from which it is drawn through the tube p into the vacuum cooker q .

The juice is thickened in the vacuum cooker at will, at a high temperature Vacuum at a finger temperature to finally be filled directly into bottles.

The juice is cooled on the one hand in the outlet line d of the autoclave, which is surrounded by cold air, and on the other hand in the non -heated separator e.

Claims (1)

Patent claim: Process for the production of extracts or condiments from fresh vegetables, Vegetable waste or the like, characterized in that to preserve the aroma the raw materials in the autoclave a brief exposure to steam under high Subjected to pressure (about 3 atm.) To open the cells and release the juice whereupon the draining juice is immediately cooled with the exclusion of air and gradually cooled as it cools from which printing is withdrawn. 1 sheet of drawings.