DE502290C - Process for the preservation of artificial and natural butter - Google Patents

Process for the preservation of artificial and natural butter

Info

Publication number
DE502290C
DE502290C DEK106406D DEK0106406D DE502290C DE 502290 C DE502290 C DE 502290C DE K106406 D DEK106406 D DE K106406D DE K0106406 D DEK0106406 D DE K0106406D DE 502290 C DE502290 C DE 502290C
Authority
DE
Germany
Prior art keywords
artificial
preservation
natural butter
ferments
butter
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
DEK106406D
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.)
MEDIZINISCHE PRODUKTE AG F
Original Assignee
MEDIZINISCHE PRODUKTE AG F
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 MEDIZINISCHE PRODUKTE AG F filed Critical MEDIZINISCHE PRODUKTE AG F
Priority to DEK106406D priority Critical patent/DE502290C/en
Application granted granted Critical
Publication of DE502290C publication Critical patent/DE502290C/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/18—Preservation
    • A23C15/20—Preservation by addition of preservatives or antioxidants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/123—Addition of microorganisms or cultured milk products; Addition of enzymes; Addition of starter cultures other than destillates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biochemistry (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Description

Verfahren zur Konservierung von Kunst- und Naturbutter Die Erfindung betrifft ein Verfahren zur Konservierung von Kunst- und Naturbutter.Process for the preservation of artificial and natural butter The invention relates to a process for the preservation of artificial and natural butter.

Bisher wurde die Konservierung von Nahrungs- und Genußmitteln, insbesondere von Kunst- und Naturbutter, mittels Sterilisation oder mittels chemischer Mittel ausgeführt, womit die Lebenstätigkeit der zersetzenden Lebewesen, z. B. Bakterien, vernichtet oder hintangehalten wurde. Die Verwendung der bekannten Verfahren ist bei Kunst- und Naturbutter nur beschränkt mö;lich; denn eine Erhitzung kann ohne Zersetzung nicht durchgeführt werden und ein Zusatz wirksamer Konservierungsmittel ist gesetzlich nicht gestattet.So far, the preservation of food and luxury foods, in particular of artificial and natural butter, by means of sterilization or by means of chemical agents executed, with which the life activity of the decomposing living beings, z. B. bacteria, destroyed or withheld. The use of the known methods is only possible to a limited extent with artificial and natural butter; because heating can be done without Decomposition can not be carried out and an addition of effective preservatives is not permitted by law.

Die Erfindung hat ein Verfahren der Konservierung insbesondere für Kunst- und Naturbutter durch Zusatz von Eiweiß verdauenden, ungeformten Fermenten zum Gegenstand. Die Fermente «-erden zweckmäßig in saurer Lösung verwendet. Das Verfahren kann für sich allein oder neben einem der bekannten Verfahren der Sterilisation oder chemischen Konservierung angewendet werden.The invention has a method of preservation in particular for Artificial and natural butter by adding protein-digesting, unformed ferments to the subject. The ferments "earths are expediently used in acidic solution. That The method can be used alone or in addition to one of the known methods of sterilization or chemical preservation can be applied.

Überraschenderweise hat sich gezeigt, daß die verdauenden Fermente die Entwicklung der Zersetzungskeime hintanhalten und die so behandelten Nahrungsmittel lange Zeit vor jeder Veränderung schützen.Surprisingly, it has been shown that the digestive ferments stop the development of decomposition germs and the food treated in this way protect against any change for a long time.

Der Zusatz der ungeformten Fermente kann in verschiedener an sich bekannter Form und zu verschiedenen Zeitpunkten erfolgen; jedoch ist, wenn daneben Sterilisation erfolgt, der Zusatz erst nach erfolgter Sterilisation zulässig. Die- verdauenden Fermente können mit und ohne Zusatz von Säure verwendet werden. Beispielsweise wird für Butter oder Margarine Pepsin in salzsaurer Lösung angewandt.The addition of the unformed ferments can be different in itself known form and at different times; however, if next to it Sterilization takes place, the addition is only permitted after sterilization has taken place. The- Digestive ferments can be used with and without the addition of acid. For example pepsin in hydrochloric acid solution is used for butter or margarine.

35 g Pepsin werden mit 35 g Glycerin angerieben und in einer Salzsäurelösung, bestehend aus 70 g 25°/o iger Salzsäure und 430 g Wasser, aufgelöst. In einer Mischmaschine werden 35 kg Margarine mit soviel von dieser Lösung versetzt, daß der Pepsingehalt o,x°/o beträgt.35 g of pepsin are rubbed with 35 g of glycerine and dissolved in a hydrochloric acid solution consisting of 70 g of 25% hydrochloric acid and 430 g of water. In a mixer, 35 kg of margarine are mixed with so much of this solution that the pepsin content is 0. x%.

Die nach obigem Verfahren konservierte Margarine wird in der Mischmaschine nochmals mit dem gleichen Anteil frischer unkonservierter Margarine vermischt, so daß der Gehalt an Pepsin 0,05°/o beträgt.The margarine preserved according to the above procedure is placed in the mixer mixed again with the same proportion of fresh, unpreserved margarine, see above that the pepsin content is 0.05%.

An Stelle von Pepsin können auch andere Eiweiß verdauende, ungeformte Fermente verwendet werden, z. B. Papain und Bromelin. Papain, das Eiweiß spaltende Ferment aus dem Safte der grünen Früchte, der Blätter und des Schaftes der Carica-Papaya; Papain kann in schwach saurer und in schwach alkalischer Lösung angewendet werden.Instead of pepsin, other digestive, unformed protein can be used Ferments are used, e.g. B. papain and bromeline. Papain, the protein that breaks down protein Ferment from the juice of the green fruits, the leaves and the stem of the Carica papaya; Papain can be used in weakly acidic and weakly alkaline solutions.

Bromelin, ein aus der Ananas stammendes, Eiweiß spaltendes Ferment, das in schwach salzsaurer Lösung, organischsaurer und neutraler Lösung verwendet werden kann.Bromelin, a protein-breaking ferment from pineapple, that used in weak hydrochloric acid solution, organic acidic and neutral solution can be.

Claims (1)

PATENTANSPRUCfI: Verfahren zur Konservierung von Kunst-und Naturbutter, dadurch gekennzeichnet, daß Eiweiß verdauende, ungeformte Fermente, vorzugsweise in saurer Lösung, hinzugefügt werden.PATENT CLAIM: Process for the preservation of artificial and natural butter, characterized in that protein-digesting, unformed ferments, preferably in acidic solution.
DEK106406D 1927-10-20 1927-10-20 Process for the preservation of artificial and natural butter Expired DE502290C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEK106406D DE502290C (en) 1927-10-20 1927-10-20 Process for the preservation of artificial and natural butter

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEK106406D DE502290C (en) 1927-10-20 1927-10-20 Process for the preservation of artificial and natural butter

Publications (1)

Publication Number Publication Date
DE502290C true DE502290C (en) 1930-07-09

Family

ID=7240915

Family Applications (1)

Application Number Title Priority Date Filing Date
DEK106406D Expired DE502290C (en) 1927-10-20 1927-10-20 Process for the preservation of artificial and natural butter

Country Status (1)

Country Link
DE (1) DE502290C (en)

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