DE527911C - Process for the production of liquid foods - Google Patents
Process for the production of liquid foodsInfo
- Publication number
- DE527911C DE527911C DEL71714D DEL0071714D DE527911C DE 527911 C DE527911 C DE 527911C DE L71714 D DEL71714 D DE L71714D DE L0071714 D DEL0071714 D DE L0071714D DE 527911 C DE527911 C DE 527911C
- Authority
- DE
- Germany
- Prior art keywords
- food
- liquid
- production
- liquid foods
- extracts
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Seasonings (AREA)
Description
Verfahren zur Herstellung flüssiger Nahrungsmittel Es sind Verfahren zur Herstellung flüssiger Nahrungsmittelextrakte bereits bekannt, wobei Nahrungsmittel zerkleinert, mit Wasser gemischt und abgepreßt werden; die abgepreßte, geklärte Flüssigkeit wird dann im Vakuum zu Extrakten eingedampft. Anderseits kennt man auch schon Verfahren, Fleisch durch heißes Extrahieren mit Wasser auszulaugen, und schließlich sind schon Verfahren zur Herstellung fleischextraktähnlicher Erzeugnisse vorgeschlagen worden, wobei auf kaltem Wege mit Hilfe von Lösungsmitteln gearbeitet wird. Hierbei werden die natürlichen Geschmacks- und Aromastoffe in den Nahrungsmitteln mehr oder weniger zerstört. Aus der schweizerischen Patentschrift 57 689 ist es schließlich bekannt, Nahrungsmittel in Pergamenthüllen einzuschließen und einer gleichmäßigen Trockenheißluft zu unterwerfen, bis dieselben gar sind. Hierbei werden keine Extrakte gewonnen.Methods of Making Liquid Food There are methods for the production of liquid food extracts already known, with food crushed, mixed with water and squeezed; the squeezed, clarified Liquid is then evaporated to extracts in vacuo. On the other hand, one also knows already methods of leaching meat by hot extraction with water, and finally processes for the production of meat extract-like products have already been proposed been working with the cold route with the help of solvents. Here the natural flavors and aromas in food become more or less less destroyed. From the Swiss patent specification 57 689 it is finally known to enclose food in parchment wrappers and evenly To submit to dry hot air until they are cooked. No extracts are used here won.
Das vorliegende neue Verfahren wendet zwar ebenfalls Hitze, jedoch unter Ausschaltung von Wasser und Dampf an, hierbei wird diese auf die für das Garmachen der Speisen bekannten Pergamenthülle, in der sich die Nahrungsmittel befinden, in Form trockener Heißluft geleitet. Diese Heißluft wirkt von allen Seiten gleichmäßig auf die auf einer Platte liegende Hülle ein. Die Temperatur ist aber derart geregelt, daß ein Anbrennen nicht stattfinden kann, andererseits nach einer bestimmten Zeit eine vollkommene Extraktion des Nahrungsmittelsaftes, in dem sämtliche Geschmacks- und Geruchsstoffe voll enthalten sind, erreicht wird. Sobald man die konstante Temperatur eingestellt hat, wird das Nahrungsmittel längere Zeit, je nach seiner Menge, sich selbst in dem Ofen überlassen. Da die Hülle ein sehr schlechter Wärmeleiter ist, wird nur ein sehr langsames Heißwerden des Nahrungsmittels eintreten. Durch dieses langsame Erhitzen wird ein gleichmäßiges Eindringen der Hitze in das Nahrungsmittel erreicht, ohne daß eine Zerstörung der äußeren Schichten eintritt, bevor das Nahrungsmittel nicht die erforderliche Temperatur in allen seinen Teilen besitzt. Nach einer bestimmten Zeit sammelt sich alsdann in der undurchlässigen Hülle die klare, reine Extraktflüssigkeit an und wird von dem Rückstand durch Abgießen getrennt. Der Rückstand stellt eine wertlose ausgezogene Fasermasse dar. Während des ganzen Extraktionsverfahrens herrscht eine gleichmäßige, dem jeweiligen Nahrungsmittel angepaßte Temperatur. Obst, Gemüse benötigen weniger hohe Temperaturen als Fisch und Fleisch.The present new process also uses heat, however with the water and steam switched off, this is switched on for the cooking of the food known parchment sleeve in which the food is located, in Passed form of dry hot air. This hot air works evenly from all sides on the shell lying on a plate. The temperature is regulated in such a way that that burning cannot take place, on the other hand after a certain time a complete extraction of the food juice, in which all taste and odorous substances are fully contained, is achieved. Once you get the constant temperature has ceased, the food will sit for a longer time, depending on its quantity left even in the oven. Since the shell is a very poor conductor of heat, the food will only heat up very slowly. Because of this Slow heating will allow the heat to penetrate the food evenly achieved without any destruction of the outer layers before the food does not have the required temperature in all of its parts. After a certain The clear, pure extract liquid then collects in the impermeable envelope and is separated from the residue by decanting. The residue represents a worthless extracted pulp. Throughout the extraction process prevails a uniform temperature adapted to the food in question. Fruit Vegetable require less high temperatures than fish and meat.
Die Erfindung wird darin erblickt, daß man mit Hilfe dieser einfachen Arbeitsweise zu flüssigen Nahrungsmittelextrakten gelangt, die die Geruchs- und Geschmacksstoffe in vollkommener Reinheit und in konzentrierter Form besitzen. -The invention is seen in the fact that with the help of this simple Working method to get liquid food extracts, which the odor and Have flavors in perfect purity and in concentrated form. -
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DEL71714D DE527911C (en) | 1928-04-24 | 1928-04-24 | Process for the production of liquid foods |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DEL71714D DE527911C (en) | 1928-04-24 | 1928-04-24 | Process for the production of liquid foods |
Publications (1)
Publication Number | Publication Date |
---|---|
DE527911C true DE527911C (en) | 1931-06-23 |
Family
ID=7282841
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DEL71714D Expired DE527911C (en) | 1928-04-24 | 1928-04-24 | Process for the production of liquid foods |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE527911C (en) |
-
1928
- 1928-04-24 DE DEL71714D patent/DE527911C/en not_active Expired
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