DE492475C - Process for preserving natural lemonades made with fruit juices with ultraviolet rays - Google Patents
Process for preserving natural lemonades made with fruit juices with ultraviolet raysInfo
- Publication number
- DE492475C DE492475C DED55421D DED0055421D DE492475C DE 492475 C DE492475 C DE 492475C DE D55421 D DED55421 D DE D55421D DE D0055421 D DED0055421 D DE D0055421D DE 492475 C DE492475 C DE 492475C
- Authority
- DE
- Germany
- Prior art keywords
- fruit juices
- lemonades
- ultraviolet rays
- natural
- fruit
- 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
- 235000015203 fruit juice Nutrition 0.000 title claims description 15
- 238000000034 method Methods 0.000 title claims description 5
- 235000015122 lemonade Nutrition 0.000 title claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 5
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 3
- 235000010234 sodium benzoate Nutrition 0.000 claims description 3
- 239000004299 sodium benzoate Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 2
- 230000005855 radiation Effects 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004321 preservation Methods 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 150000001558 benzoic acid derivatives Chemical class 0.000 description 1
- 229930016911 cinnamic acid Natural products 0.000 description 1
- 235000013985 cinnamic acid Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 238000006385 ozonation reaction Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000020440 raspberry syrup Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000003206 sterilizing agent Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Description
Verfahren zur Haltbarmachung von natürlichen, mit Fruchtsäften hergestellten Limonaden mit ultravioletten Strahlen Die Erfindung betrifft ein Verfahren zum Sterilisieren von natürlichen Fruchtsäften.Process for the preservation of natural products made with fruit juices Lemonades with ultraviolet rays The invention relates to a method of sterilizing of natural fruit juices.
Es ist bekannt, Nahrungs- und Genußmittel, einschließlich Flüssigkeiten durch ultraviolette Strahlen in Kombination mit anderen Pasteurisierungs- oder Sterilisierungsmaßnahmen zu behandeln.It is known to be food and luxury items, including liquids by ultraviolet rays in combination with other pasteurization or sterilization measures to treat.
Es ist ferner bekannt, beliebige Fruchtsäfte durch bestimmte Konservierungsmittel (Wasserstoffsuperoxyd) in Kombination mit ultravioletter Bestrahlung haltbar zu machen. Es ist schließlich bekannt, Fruchtsäfte mit Benzoesäure und ihren Salzen zu konservieren.It is also known to use certain preservatives to make any fruit juice (Hydrogen peroxide) in combination with ultraviolet radiation do. After all, it is known that fruit juices contain benzoic acid and its salts to preserve.
Es hat sich jedoch herausgestellt, daß bei diesen bekannten Behandlungsweisen anscheinend wohl auf Grund zu intensiver Einwirkung das überaus empfindliche Aroma und der natürliche Geschmack des Fruchtsaftes leiden. Andererseits ist zur Haltbarmachung der natürlichen Fruchtsäfte auf längere Zeit eine energische Sterilisation notwendig.However, it has been found that in these known treatments apparently the extremely sensitive aroma due to too intense exposure and the natural taste of the fruit juice suffer. The other hand is for preservation natural fruit juices require vigorous sterilization over a long period of time.
Wenn man z. B. mit der ultravioletten Bestrahlung eine Ozonisierung verbindet, so wird das Übel naturgemäß noch verstärkt, indem bekanntlich Sterilisierungsmittel wie Ozon gerade auf die empfindlichen aromatischen Bestandteile der natürlichen Fruchtsäfte zerstörend einwirken.If you z. B. ozonization with ultraviolet radiation connects, the evil is naturally increased by the use of sterilizing agents, as is well known like ozone just on the delicate aromatic components of the natural Have a destructive effect on fruit juices.
Es ist andererseits Tatsache, daß oftmals bekannte Konservierungsmittel, insbesondere benzoesaure Salze in erheblicher Menge angewendet werden.On the other hand, it is a fact that often known preservatives, in particular benzoic acid salts are used in considerable amounts.
Aus diesem -Grunde ist man ja auch versuchsweise bei Fruchtsäften zur Heißsterilisation übergegangen, was aber bekanntlich ein sehr kostspieliges Verfahren ist.For this reason one is also experimenting with fruit juices switched to hot sterilization, which is known to be very expensive Procedure is.
Die vorliegende Erfindung trägt nun den geschilderten Erfordernissen durch Kombination bestimmter, an sich bekannter Konservierungsmittel mit der ultravioletten Bestrahlung Rechnung. Verwendet werden erfindungsgemäß benzoesaures Natrium, zimtsaures Natrium oder ähnliche Stoffe in der Weise; daß die damit versetzten Fruchtsäfte der ultravioletten Bestrahlung unterliegen.The present invention now meets the requirements outlined by combining certain known preservatives with the ultraviolet Irradiation bill. According to the invention, sodium benzoate and cinnamic acid are used Sodium or similar substances in the way; that the fruit juices mixed with it subject to ultraviolet radiation.
Dabei ergibt sich der große Vorteil, daß die Bestrahlung abgekürzt werden kann, so daß die mit zu langer Bestrahlung verbundenen Nachteile, die sich in einer Zerstörung des Aromas äußern, ausgeschieden werden, während andererseits als Ersatz der fehlenden Bestrahlungszeit an diese Stelle tretende, an sich bekannte Konservierungsmittel eine genügende Haltbarmachung gewährleisten. Die Ausscheidung- der in denselben enthaltenen Säuren durch die im Fruchtsaft enthaltene Fruchtsäure wird bei diesen geringen Mengen verhindert und Trübungen sowie Geschmacksverschlechterung der Fruchtsäfte kommen überraschenderweise nicht mehr vor. Ein Himbeerfruchtsaft, welcher im Mittel etwa 3o bis 40 g konzentrierten Himbeersyrup und etwa 36o bis 4oo g Wasser enthält, wird mit 0,05 g benzoesaurem Natron versetzt und etwa i bis 2 Sekunden der ultravioletten Bestrahlung ausgesetzt. Der so behandelte Fruchtsaft verändert sich auch im Brutschrank nach längerer Zeit nicht; der frische Fruchtgeschmack und der natürliche Geruch bleiben in jeder Weise erhalten.This has the great advantage that the irradiation can be shortened, so that the disadvantages associated with too long irradiation, which manifest themselves in a destruction of the aroma, are eliminated, while on the other hand this occurs as a substitute for the missing irradiation time known preservatives ensure sufficient preservation. The excretion of the acids contained in them by the fruit acid contained in the fruit juice is prevented with these small amounts and, surprisingly, cloudiness and deterioration in taste of the fruit juices no longer occur. A raspberry fruit juice, which contains on average about 3o to 40 g of concentrated raspberry syrup and about 36o to 400 g of water, is mixed with 0.05 g of sodium benzoate and exposed to ultraviolet radiation for about 1 to 2 seconds. The fruit juice treated in this way does not change after a long time in the incubator; the fresh fruit taste and the natural smell are retained in every way.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DED55421D DE492475C (en) | 1928-04-04 | 1928-04-04 | Process for preserving natural lemonades made with fruit juices with ultraviolet rays |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DED55421D DE492475C (en) | 1928-04-04 | 1928-04-04 | Process for preserving natural lemonades made with fruit juices with ultraviolet rays |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE492475C true DE492475C (en) | 1930-02-24 |
Family
ID=7056518
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DED55421D Expired DE492475C (en) | 1928-04-04 | 1928-04-04 | Process for preserving natural lemonades made with fruit juices with ultraviolet rays |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE492475C (en) |
-
1928
- 1928-04-04 DE DED55421D patent/DE492475C/en not_active Expired
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