DE531181C - Method and device for the preservation of substances containing proteins - Google Patents

Description

The invention relates to the preservation of nutrients in such a way that they are more natural Taste, their chemical nature and their nutritional value during a normal Time period for transportation, storage and distribution not impaired and essential be changed. In particular, it is protein-containing nutrients such. B. Milk, and mixtures or products,

ίο like ice cream mixes that contain milk or made from milk, but also about the preservation of meat, cereal products, Gelatin, etc.

While one used to get nutrients through direct prolonged contact with trapped Steam sterilized has now been found to give completely different results obtained when the material is subjected to the direct impact of steam jets

ao exposing at very high speed, e.g. B. 420 m / sec., And very high temperature, e.g. iio °, flow through the material to an outlet. It is so possible to carry out a sterilization in an extremely short time before essential chemical or changes in taste have occurred.

The sharp impact of the hot steam particles make> the globulin of the milk or other perishable substances that destroy nutrients or with the steam in the shortest possible time Time dissipated, the free protein can be adsorbed on fat or broken up again as a stable colloidal solution and that Casein and similar proteins are stabilized or made resistant to clotting will. The living tissues or cell structures (including spores) become due to the blast of steam, the rapid compression and re-expansion, the friction and drying effects of the rapid Vapor particles and the extraordinarily rapid temperature fluctuation, which. Via the adaptive force living organisms is destroyed. The product obtained has no cooking taste whatsoever.

Also, nutrients and especially proteinaceous material should be hydrated in solidified Colloids are converted, regardless of the pectin and the cane sugar, which are used in the production of fruit jellies are the active agents, and are also intended to preserve other nutrients, that they are first sterilized and then placed in such solidified hydrated colloids embeds. Such colloids can be preserved in the same way as fruit jellies, and the nutrients can be brought back to their original state by thoroughly mixing the colloidal material with water.

The new process can also protect the fat droplets of fatty nutrients, by there being a rapid adsorption of protein as a protective skin on the fat globules caused.

The procedure is below for the conversion of milk and dairy products

described in durable thick matter, which easily returns to its original form through the addition of water can be returned.

For this purpose, steam is poured into fresh milk through a multiple row of fine nozzles at a high speed of about 420 m / sec. Overpressure of about 1.75 to 3.5 atm or more is blown against a counter pressure that should be slightly above atmospheric pressure, but preferably not more than 58% of the steam pressure, otherwise the steam speed will be reduced too much and the sterilization and The ability of the steam jets to stabilize is reduced too much. In practice, an overpressure of about 0.4 to 0.7 atm is preferably allowed to build up over the surface of the milk so that a sterilizing atmosphere is maintained there so that particles which are thrown into this atmosphere by the surge of the liquid , don't get infected again. The milk can reach a temperature of about 110 to 115 ^{0 in} this way. Preferably, steam of about as 3.5 ^{at is also} used.

The treatment time depends to some extent on the device used. . It appears that every single material particles instantly through the blast of steam is sterilized and stabilized. But when the steam in a partially filled with milk Container is blown, the treatment must be carried out for one to three minutes, even if a large number is used by steam jets, because one is the agitation of the container contents must take advantage of all the different milk particles one after the other with vapor particles to bring in touch. If you mechanically subdivide the milk or other nutrient and the particles one after the other When brought into contact with the steam jets, one can treat each one Essentially shorten each particle to a moment.

After treating the material with impingement steam, the temperature falls immediately below lowered the point above which chemical and taste changes are promoted will. If the material is to be thickened, it becomes hydrated Colloid concentrates, whereupon it immediately solidifies or becomes stiff and then resistant to penetration of bacteria is. These cannot move in it, their digestive enzymes can not penetrate, and even if embedded bacteria can form a colony, so their growth is extraordinarily slow.

The sterilization and condensation of milk by means of blowing through numerous Radiation of steam of more than 1 at and correspondingly high temperature is in itself known. But you never have the very high speeds given above and temperatures and correspondingly short treatment times are used and accordingly never achieved the very peculiar and progressive results mentioned.

The method according to the invention is detailed below with reference to the drawing described in which means:

Fig. Ι the partially sectioned side view of an apparatus for carrying out the new procedure,

Fig. 2 is a partial view of a nozzle, Fig. 3 is a section along the line 3-3 of Fig. 1,

Fig. 4 is a section along the line 4-4 in Fig. 3,

Fig. S the partially sectioned side view of another for performing the equipment suitable for the new process,

Fig. 6 is a section through a further modification of part of the apparatus.

When using the apparatus shown in Fig. 1 to 4, the milk or the other liquid substance is preferably ^{preheated to about 45 °} C., fed to the chamber 10 through a pipe 11 and, after treatment, discharged through a pipe 12 provided with a shut-off valve. The pressure within the chamber 10 can be regulated by a pipe 13 provided with a valve.

The supply of steam to the chamber 10 takes place through a valve provided with a valve Feed pipe 14, which is connected to a vertically arranged tubular shaft 15 in Connection. This can rotate around its axis and is closed at the lower end and rests by means of a cone tip 16 in point-like contact on a bearing block 17 at the bottom of the chamber.

The shaft 15 is provided with radial arms 20 which are arranged in groups can, with the arms of each group in a common horizontal plane, but diverge radially. These branch pipes 20 carry one or more distribution chambers or drums 27. Each of these drums has at the ends pairs of nozzle flanges 28, 29, which nozzle chambers which are in communication with the interior of the drum through channels 30. These nozzle flanges 28 and 29 have substantially converging ones in contact Outer edges, and one of the flanges is rotatably connected to the drum. By getting the edges that are next to each other with a drill about 1.5 mm in diameter

pierced with a knife and then twisted one flange a little against the other, there is a series of semicircular nozzle openings 30, each of which is approximately occupies half of the drill diameter. Each set of nozzle flanges forms one large number of small steam jets. By cutting the outer edges of the flanges on all If the nozzles are inclined in the same direction, you can use the side pressure use the steam to the whole structure including the stuffing box 31 to rotate in a direction opposite to the steam exiting.

The axes of the nozzles can run in a substantially horizontal direction. There on each drum 27 is provided with two nozzles, it is clear that the conical jets superimpose at a distance and all the nozzles and steam jets through the liquid or smear the liquid-like material through it.

The tube 15 can be forcibly driven by a disk 32; but it is it is not essential that the nozzles and the tube 15 rotate. When the nozzles are stuck and, as shown in Figure 5, arranged in a generally horizontal direction the force of the escaping steam causes the material to be inside very quickly the chamber revolves, the cylindrical walls of which only present a frictional resistance to this revolution.

If, as shown in Fig. 1, many nozzles are arranged in the cylindrical chamber, occurs a quick circulation of all the material in the chamber almost immediately, and there the Nozzles are arranged at different distances from the center, the circulating material particles are the steam jets presented with substantially the same or approximately the same safety as when the nozzles circulate. The vigorous agitation of the material prevents the formation of ' Zones of treated and untreated material and causes all material particles within a very short period of time, i. H. within a period from 1 to 3 minutes, depending to some extent on the amount of material to be treated, be presented to the burst of steam.

It will of course be understood that any solids contained in the liquid will necessarily be very finely divided before treatment in the chamber 10 and will be in such a condition as to be suspended in the more liquid parts of the mixture. So much nutrient must be supplied to the chamber 10 that the nozzles are covered to a substantial depth; preferably the filling takes place up to a point above the lower end of the supply pipe 11. The pressure relief line 13 can be closed so far that, as already mentioned, a pressure of 0.4 to 0.7 at develops in the chamber, so that a sterilization temperature of 110 to 115 ⁰ C can be developed. The efficiency of the main supply line 15, its branch pipes 20, the nipples 25 and the nozzle drums 27 is so great that an overpressure is maintained at the nozzle outlets 30, which ensures the steam discharge into the material at high speed, preferably the largest with an ordinary nozzle opening achievable speed, ie a speed of about 425 m per second.

After completion of the steam treatment, the material is via the pipe 12 into a Cooling chamber 32 discharged, the upper part of which is passed through a pipe 33 with a condenser 34 connected is. This chamber is cooled by evaporation. The material is then from the bottom of this chamber through the pipe 35 to a concentrating chamber 37 discharged, which has a steam outlet 38 and a material outlet 39 owns. The material is discharged through this outlet to suitable containers, when it is concentrated enough to hydrate and return to normal as it cools down Outside temperature becomes firm or stiff. When using the apparatus according to Fig. 5, the material is passed through a pipe 45 fed to a cylinder 46, the axis of which is arranged horizontally and the one with a Drum 47 is provided, which inner longitudinal channels 48 and an outer conveyor screw 49 has, which with its outer edge against the cylinder surface of the cylinder wall lays. A milk body and steam jets can be held in this chamber substantially up to the level of the axis of the drum 47 can be blown into the milk through a series of nozzles 50 below the drum will. The drum is driven by the disk 51. Steam can do that Drum channels 48 successively through the tube 52 and a channel 53 with the frame connected cover plate 54 are supplied. The ones running in the longitudinal direction Drum channels 54 come one after the other with the supply channel 53 in overlap.

The milk can be discharged continuously through an outlet 55 to an evaporation chamber to which a concentrating container 57 is assigned. Steam which from escaping the milk surface in cylinder 46 occurs between successive 12c Circumferences of the screw conveyor upwards and through tubular channels 61 in the

531 IS!

Steam chamber 62 and from there through the pipe 63- into a vacuum chamber. These is preferably provided with a series of baffle plates 64 so that the steam approximately upwardly conveyed milk is collected and returned to the cylinder 46 through the pipes 61 can be.

When using this apparatus are through the drum 47 and down protruding parts of the successive whorls of the screw conveyor are small milk parts separated from the rest and treated by the jets of steam while they are separated moved by the conveyor in the longitudinal direction of the cylinder. The speed the steam jets caused such a violent agitation that at the time when the outlet is achieved, all milk particles either by the direct steam impingement or have been sterilized as a result of the extraordinary increase in temperature. The temperature increase is extremely fast, not only because of the division of the milk into relatively small quantities and the fact that it is through the sweeping effect of the steam nozzles caused steam distribution, but also because because no pressure can build up inside the cylinder to the extent that the Speed of the steam jets or the steady and rapid passage of the hot The steam exuded by the flat body of milk.

Instead of the chamber 10 of Fig. 1 or the Cylinder 46 of Fig. 5 can also be a chamber or a series of superimposed Use chambers of the type illustrated in Fig. 6. Here is the material introduced through a supply pipe 70 into a chamber 71, the upper and lower walls 72 and 73 the chamber 71 from an overlying steam chamber 74 and one Separate lower chamber 75. The latter receives the treated material from the chamber 71 through a series of nozzles 76 which pass through the bottom wall 73 of the chamber 71.

Steam is supplied to the steam chamber 74 through the conduit 78 and a series of nozzles or nozzle openings 79 are delivered to the chamber 71, each lying in the axial extension of the nozzles 76 , with a distance being provided between the outlet and the inlet of the associated nozzle 76 . The material is fed to the chambers 71 in such a way that it flows over the upper ends of the nozzles 76 in the form of a thin skin and is then blown through the nozzles 76 by the steam jets coming through the nozzles 79. The steam jet nozzles 79 preferably have a diameter of approximately τ.5 mm. The channels through the nozzles 76 have a slightly larger diameter and are so large that the material can be freely blown through them by the steam jets. Small steam jets are preferably used and nozzles 76 are assigned to them of such a size that substantially any particle of the skin of material can be brought into contact with the surface of the steam jet, so that all living organisms are directly exposed to the desiccating and bouncing effects of a particle of the hot steam. The surface area of each steam jet increases in inverse proportion to its diameter. Therefore, by using many and small nozzles, the performance of a given volume of vapor over the performance of the same volume when dispensed from larger nozzles can be greatly increased by doing the work on the surface of the jets where they come into contact with the skin of the material is to be propelled through the nozzles 76 into the chamber 75. The pressure in the chamber 75 can be allowed to develop so high that a sterilizing atmosphere is created over the material in the chamber; the pressure is monitored through valve 80.

After an amount of the treated material has accumulated in the chamber 75 this can be continuously withdrawn through the outlet line 81. This line runs after one of the cooling chamber 32 of Fig. ι similar cooling chamber, of which the material can pass to a concentration chamber corresponding to the chamber 37.

When using the construction according to Fig. 6, each material particle can be precisely identified subject to the same impact and heat treatment as any other particle; so one does not need to rely on vortex effects to leave in order to bring the particles into the area of the rapidly moving vapor particles.

When the casein has been stabilized by the above-described steam treatment, the milk or other nutrient liquid which has accumulated in the container 37 (Fig. 1) or 57 (Fig. 5), to about 50 to 65 ° / ₀ of its solid be concentrated. It then becomes a hydrated colloid and can be drained into containers in which it becomes rigid when cooled to normal atmospheric temperature. This degree of concentration goes well beyond the concentration which can be used in the production of sterilized milk from its natural state. In the

In the production of sterilized milk, the degree of concentration only goes so far that the Excess water is removed which builds up during the steaming portion of the process as a result of steam condensation. To produce a milk jelly, the level of concentration set out above is required so that all of the remaining Water will enter the colloid and

ίο the material can enable the character of a solid. This degree of concentration is of course less than that required for the production of dry milk powder, and it is essential that there is enough water for the hydrated colloid to form and a Excess water. does not exist. Such jellies or jellies can be found in many Cases and made of many substances

ao den, even if the steam temperature is insufficient or the treatment is not long enough to effect complete sterilization should have occurred.

It is important to ensure that the steam speed is maintained in every apparatus used, so that the required amount of steam through the material can be sent through, so that the above-mentioned increase in temperature causes and the destruction of any globulin contained in the material, the Redistribution of free protein and stabilization of casein or casein-like And a product is created which, without coagulating or precipitating, can be hydrated. It is also important to ensure that over the treated Liquid or the substance in liquid form a sterilized or sterilizing substance Atmosphere is maintained to prevent re-infection, which can easily be done by allowing the steam to escape from the container so far constrains the desired pressure and temperature in the chamber prevail, which absorbs the treated or to be treated liquid. Wishes if you want a complete sterilization, you have to have higher temperatures than if only pasteurization is to be carried out.

It is of course impossible to determine exactly how far the results have been achieved the impact of the vapor particles and to what extent they the extremely rapid increase in temperature are due to which a sterilization and stabilization of the proteins and proteinaceous substances are made before essential taste or chemical Changes can be made. It is certain that the great velocity of the steam jets makes it possible to achieve great To send an amount of vapor through a given amount of liquid and absorb part of the heat of each particle in this way to transfer the liquid that a faster temperature rise than at all previously usual procedure takes place.

In any case, the following changes occur:

1. The globulin in milk is destroyed, as determined by biological tests has been.

2. The protein is partly adsorbed on the fat and partly as a stable colloidal Solution redistributed.

3. All bacteria and their spores are destroyed.

4. The taste is not changed.

5. The casein is very resistant to coagulation.

6. The milk can be vacuum thickened to any desired degree and does not coagulate like ordinary milk does.

7. If the milk is concentrated, it becomes a thick syrup while it is warm.

When the milk cools down, it undergoes a transformation, it becomes stiff. translucent or light yellow, not milky, and becomes a pronounced jelly. When in warm State is passed through a homogenizer, it almost gelatinizes instantly. It leaves the homogenizer as a syrup but is in the container stiff before cooling. This jelly remains, as it turns out, unchanged for months at room temperature, even when left in an open Container leaves.

8. When water is added, the thickened milk loses its clear, translucent appearance Appearance and turns back into milk, which has the original taste is not changed. The product is completely soluble and has no coagulation.

The method described above has obvious advantages for concentration as well as for the transport of whole milk. The milk can be gelatinized, shipped without refrigeration and then returned to its original state State, whereupon it looks like fresh milk and tastes and has the same nutritional qualities. The procedure can be applied to many Use dairy products that contain sugar and chocolate or other substances.

The process has proven to be particularly advantageous for the production of a concentrated Ice cream mixture proven in jelly form. The ice cream mixture, which consists of cream, sugar and possibly chocolate

holds, is stabilized and then concentrated to 75 to 80 ° / ₀ of the total solids. It is then a syrup. When cooled or homogenized, it becomes a stiff jelly and can be stored in this form indefinitely. When such a jelly is dissolved in water, the milky state is restored; In contrast to similar mixtures prepared with other agents, however, the mass is viscous. Even this reconstituted mixture does not require the addition of gelatin or egg white to give it the viscosity and texture desired for ice cream. The gelatinized ice cream mixture is made perfectly sterile under ideal conditions, but this is not absolutely necessary. The value of the ice cream mixture depends primarily on the conversion of the soluble or coagulated casein to the hydrated casein, which brings the product from the liquid to a jelly or gelatinous state. The resulting mixture then has superior properties because the casein has been fully hydrated and, when redissolved, results in an ice cream of finer texture than is produced by other conventional methods. The reconstituted mixture produces the full amount of overflow or swelling even when frozen, without aging as is required with ordinary ice cream mixes. In contrast, the usual ice cream mixture prepared according to the previously customary processes must be left at 6 ° C. for 24 to 48 hours so that the overflow or swelling is achieved. The reconstituted mixture has this property immediately upon redissolution and especially the overflow property to a greater extent than an ice cream mixture made by any other known method.

The new process is also valuable in the treatment of fabrics for manufacture of chocolate products and sugar confectionery and of protein nutrients, which until now have only been obtained by drying or sterilizing preserved in cans or cans. For example, gelatin can be used without impairment their gelatinization strength can be made sterile. Ordinary gelatin hydrates easy; but it has not yet been able to be sterilized, so that the hydrated Product also had no commercial value. According to the new process, a sterile gelatin solution can be prepared on about 30% gelatin concentrated and kept in containers indefinitely.

Also nutrients that are not hydrated or fluidized can still be sterilized and preserved in sterile gelatine treated according to the new process and last indefinitely. For example, you can use shredded meat, sausage etc. are mixed with water and gelatin and sterilized; also less finely divided Fabrics can be sterilized and embedded in sterile gelatin. Even if If the solid material is not completely sterile, it can last much longer than before possible to be held. Whether or not the sterilization is complete is common insignificant as long as the product in question does not contain any bacteria that can grow or multiply in it. It can therefore use any nutrient that has been made sterile and put in according to the new process treated material can be embedded or which is finely divided, directly treated and stored in a hydrating colloid is sufficient long to be preserved for general commercial purposes without being hermetically sealed must be kept locked containers. Many grains contain proteins that hydrate; you can in brought a water solution, treated according to the new process and converted into thick matter or as an embedding agent for the preservation of other substances.

Claims (5)

Patent claims: ι. Process for preserving protein-containing substances, e.g. B. milk, in particular Ice cream mixtures, gelatine, in such a way that these substances are subjected to the action of steam jets, characterized in that steam of high temperature, e.g. B. iio ° C, and larger Speed, e.g. B. 420 m / sec., Is brought to impact on the substances in question, whereby the particles are sterilized and their proteins are stabilized against coagulation, which is then preferably cooled before a significant chemical or taste change takes place. 2. Embodiment of the method according to claim 1, characterized in that that the liquid material goes so far z. As is the case of milk at 50 to 65 ° / ₀ total solids, concentrated, that the stabilized proteins may take the form of a solidified hydrate colloid. 3. Embodiment of the method according to claims ι and 2, characterized in that the material is solid Substances, e.g. B. meat, which is sterilized by the steam jets and embedded in the final solid product. 4. Device for carrying out the method according to claims 1 to 3, characterized by a closed container (10) with rotating steam nozzles (27 to 29) or with blow nozzles (79) and outlet nozzles arranged one behind the other (76). 5. Apparatus according to claim 4, characterized in that the steam nozzles (27 to 29) consist of two jointly drilled and subsequently shifted parts, which accordingly Have semicircular openings (Fig. 2). For this purpose 2 sheets of drawings