DE352363C - Process for the production of an easily digestible green leaf powder - Google Patents

Description

Process for the production of an easily digestible green leaf powder. . The purpose of the new procedure is to provide a medical prescription for leaf green or Chlorophyll suitable preparation to produce, which the leaf green in undecomposed and contains exposed, receptive form from the tissue parts of the plants, as had been asked for such preparations earlier.

Vegetables rich in leafy greens, especially spinach, are dried by blowing on them with moderately heated air (not above 36 ° C), freed the dried leaves from the ribs, which is best done by treating them on pan mole and afterwards Sifting through silk gauze happens. When grinding the dried vegetables would too many veins are crushed with. Be careful when treating on the other hand, only the soft leaf parts, which primarily contain chlorophyll, are detached. The resulting leaf-sized vegetable powder dried at low temperatures should not yet meet the requirements for an easily absorbable chlorophyll preparation because the cells of the vegetable leaves are not yet sufficiently loosened. 'In order to achieve this, an already known method will first be carried out roughly equal parts of this vegetable powder with equal parts of swellable vegetable protein, z. B. wheat protein, or another soluble or swellable, in dry Conditions of hard crust-forming protein preparations, e.g. B. from rye germs, or any other nutrient substance that enables the rigid embedding of the leafy green parts kneaded with water or fresh vegetables, whereupon this dough is best on pan pan or rolling dough is processed in the most intimate way, so that a very even Penetration of the two SubL-punches occurs. The dough becomes what that essential New to the process sets in, then on a hydraulic extrusion press for more as Zoo Atm. (e.g. 25o atm.). Pressure pressed into noodles, these then become small Pieces or pearl barley cut, rolled again on the pan mill and again Pressed to noodles on the hydraulic extruder and in the form of crumbs or pits cut. These pieces of dough are then blown at low temperatures air dried and after grinding and sifting results in a green powder.

Through the already known kneading of the leaves containing the leaf green Leaf parts of green vegetables with a material that has dried a vitreous, If hard, brittle crust results, it is possible to soften the crust itself during the grinding process to embed flexible vegetable leaf elements so hard that when the hard ones are smashed Vegetable protein crust on pan grinders or centrifugal mills, the tissue cells of the vegetable leaves be largely opened and exposed, so that such when it is presented Leaf green preparations the effect of the chlorophyll is facilitated.

This method also has the advantage that, for. B. in processing of spinach, which in this abundant natural minerals and in particular dieEisenver'bindungen, as well as vitamins, nutramine or supplement nutrients substances identified by the latest nutritional research as exceedingly have been recognized significantly, because your process has high degrees of warmth and other harmful influences are avoided, are fully preserved.

Incidentally, as is explicitly emphasized, it is already known Vegetables, e.g. B. spinach, thereby converting it into powder form that the vegetables only dries, then milled and the powdery ingredients by the action of a Brings air flow into a collecting space. It is also known that powdery Masses by mixing with swellable substances, drying and grinding this mixture unlocked better than by simply pulverizing the original substance. According to these previously known methods, however, it is not possible to do this in the leaf cell tissues to completely expose trapped chlorophyll. Also would with mere grinding of the dried leaves (spinach) petioles and leaf veins even with the most careful Sifting into the powder and affecting the value of the finished product. By processing the dry leaves on pan mills before grinding w = the soft, crumbly leaf element parts are detached from the stems and ribs and switch off for the grinding from the start. The Treatment on the Kollergange changes the structure of the leaf elements, so that the Marriage. of the soft leaf particles has a completely different result than when the Whole vegetables are subjected to raw grinding. When the rolled and powdered vegetable leaf particles and the subsequent processing of the dough on pan mills and hydraulic presses at more than Zoo Atm. pressure there is not only a mixing with swellable substances for the purpose of scaffolding, but it becomes the content of the leaf-cell tissue under the influence of the immense Squeezed out pressure and absorbed by the easily absorbable vegetable protein. If you grind the dough crusts that have been dried by blowing on the air, the in the plant protein absorbed chlorophyll and vitamin extract exposed and prepared for easy absorption in the digestive tract. The new way of working So comes a leaching of the chlorophyll from the leaf cells and its Absorption by plant protein masses in a colloidal state.

Claims (1)

PATENT CLAIM: Process for the production of an easily digestible Green leaf powder, characterized by the fact that it is free of Ribs and stems obtained leaf surface powder after using it in a known manner Vegetable protein, e.g. B. Wheat protein, for the purpose of subsequent fine grinding of the dry Mixture is mixed to squeeze the leaf green particles from the cells -des Leaf tissue into the added vegetable protein after known kneading the mixture into a dough on a pan pan through a hydraulic extruder is pressed under very high pressure (about zoo to 25o atm.) to dough noodles, which at Can be repeated as required.