DE333115C - Process for producing a substitute for caramel - Google Patents
Process for producing a substitute for caramelInfo
- Publication number
- DE333115C DE333115C DE1920333115D DE333115DD DE333115C DE 333115 C DE333115 C DE 333115C DE 1920333115 D DE1920333115 D DE 1920333115D DE 333115D D DE333115D D DE 333115DD DE 333115 C DE333115 C DE 333115C
- Authority
- DE
- Germany
- Prior art keywords
- caramel
- substitute
- vegetables
- producing
- evaporated
- 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
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
- C12C5/04—Colouring additives
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Description
Verfahren zur Herstellung eines Ersatzes für Zuckercouleur. In verschiedenen Gewerbebetrieben, wie der Bierbrauerei, der Herstellung von Likören und auch im Haushalt, wird zum Färben der Erzeugnisse bekanntlich Zuckercouleur, d. h. eine Karamellösung benutzt. Die Herstellung derselben geschieht fabrikmäßig gewöhnlich aus Stärkezucker, jedoch ist auch Zucker . anderer Herkunft hierzu geeignet. Zu Zeiten, wie den gegenwärtigen, ist die Verwendung von Zucker für den. genannten Zweck wegen des hohen Preises so gutwie ausgeschlossen und ein brauchbarer Ersatz der Zuckercouleur für die genannten Gewerbe daher von großer Bedeutung.Process for the production of a substitute for caramel. In different Commercial operations, such as the brewery, the production of liqueurs and also in Household, as is well known, caramel is used to color the products, i. H. one Caramel solution used. The manufacture of these usually takes place in the factory made from starch sugar, however, is also sugar. other origin suitable for this. to Times like the present are the use of sugar for the. mentioned Purpose because of the high price as good as impossible and a usable replacement the caramel is therefore of great importance for the above-mentioned trades.
Wie nun-' Versuche ergeben. haben, kann man einen vollwertigen Ersatz der Zuckercouleur erhalten, wenn mann von pflanzlichen Stoffen ausgeht, die Kohlehydrate in irgendeiner Form, wie Zellulose, Hemizellulose, 'Lignozellulose usw., oder, wie z. B. die Lupinen, Galaktane enthalten. Auch andere kohlehydrathaltige Vegetabilien, wie die Hülsenfrüchte usw., sind ein geeignetes Ausgangsmaterial.As now- 'experiments show. you can have a full-fledged replacement The carbohydrates get the carbohydrates if you start from vegetable substances in any form, such as cellulose, hemicellulose, 'lignocellulose, etc., or how z. B. contain lupins, galactans. Also other carbohydrate-containing vegetables, like the legumes, etc., are a suitable starting material.
Zur Herstellung der Farblösung werden die betreffenden Vegetabilien zerkleinert und in bekannter Weise zunächst der Hydrolyse mit schwacher Salzsäure unterworfen. Die Einwirkung der Salzsäure geschieht unter Erwärmung bei gewöhnlichem Druck, kann aber auch im Autoklaven stattfinden. Die hydrolisierte Masse wird bis zur Trockene eingedampft und schließlich auf etwa 2oo° C bis zur Dunkelbraunfärbung erhitzt.The vegetables concerned are used to produce the color solution crushed and first hydrolysis with weak hydrochloric acid in a known manner subject. The action of the hydrochloric acid occurs under normal heating Pressure, but can also take place in an autoclave. The hydrolyzed mass will be up evaporated to dryness and finally to about 2oo ° C until dark brown heated.
Hierdurch : wird zweierlei erreicht; erstens wird unter der Einwirkung der Salzsäure eine Karamelisierung des, durch Hydrolyse entstandenen Zuckers bewirkt, und' zweitens wird die noch vorhandene freie Salzsäure verjagt. Um die :etwa dann noch vorhandenen Salzsäürereste zu entfernen, kann inan einen Luftstrom durch die Masse leiten. Hierdurch werden gleichzeitig - etwa vorhandene riechende Produkte, welche den pflanzlichen Substanzen anhaften, entfernt.This: achieves two things; first is under the action the hydrochloric acid caramelizes the sugar produced by hydrolysis, and secondly, the remaining free hydrochloric acid is driven out. About them: about then Any remaining hydrochloric acid residues can be removed in an air stream through the Direct mass. This means that at the same time - any existing smelling products, which adhere to the plant substances.
Nach Beendigung der Karamelisierung wird die dunkle Masse mit heißem Wasser aufgenommen. Hierbei geht die karamielisierte Substanz in Lösung, während die wasserunlöslichen, Anteile der Pflanzenfasern zurückbleiben. Durch Absetzenlassen und Filtrieren wird schließlich die klare, .dunkelbraune Farblösung erhalten, die durch Eindampfen auf die für Zuckercouleur übliche Dichte gebracht wird. Zur Konservierung wird der Farblösung etwas Alkohol oder ein anderes geeignetes Mittel zugesetzt.After the caramelization is complete, the dark mass becomes hot with Water absorbed. Here, the caramelized substance goes into solution while the water-insoluble parts of the plant fibers remain. By allowing it to settle and filtering, the clear, dark brown color solution is finally obtained, the is brought to the usual density for caramel colors by evaporation. For conservation a little alcohol or another suitable agent is added to the color solution.
Claims (1)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE333115T | 1920-04-01 |
Publications (1)
Publication Number | Publication Date |
---|---|
DE333115C true DE333115C (en) | 1921-02-16 |
Family
ID=6207738
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE1920333115D Expired DE333115C (en) | 1920-04-01 | 1920-04-01 | Process for producing a substitute for caramel |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE333115C (en) |
-
1920
- 1920-04-01 DE DE1920333115D patent/DE333115C/en not_active Expired
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