DE533193C - Process for the production of long-lasting sugar confectionery, in particular candy - Google Patents

Process for the production of long-lasting sugar confectionery, in particular candy

Info

Publication number
DE533193C
DE533193C DEH122686D DEH0122686D DE533193C DE 533193 C DE533193 C DE 533193C DE H122686 D DEH122686 D DE H122686D DE H0122686 D DEH0122686 D DE H0122686D DE 533193 C DE533193 C DE 533193C
Authority
DE
Germany
Prior art keywords
sugar
production
long
lasting
sugar confectionery
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
DEH122686D
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.)
HOLZHYDROLYSE AG
HUGO KOCH DR
Original Assignee
HOLZHYDROLYSE AG
HUGO KOCH DR
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 HOLZHYDROLYSE AG, HUGO KOCH DR filed Critical HOLZHYDROLYSE AG
Priority to DEH122686D priority Critical patent/DE533193C/en
Application granted granted Critical
Publication of DE533193C publication Critical patent/DE533193C/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Detergent Compositions (AREA)

Description

Verfahren zur Herstellung haltbarer Zuckerwaren, insbesondere Bonbons Bei vielen Produkten der Nahrungsmittelindustrie findet Rübenzucker in ausgedehntem Maße Verwendung, z. B. bei Bonbons, Zukkerwerk und bei Marmeladen. Die Verwendung von Rohrzucker allein bietet hierbei in manchen Fällen die Unzuträglichkeit, daß die Zuckermassen durch die Neigung des Rohrzuckers zum Kristallisieren die für die Verwendung wichtigen Eigenschaften zum Teil einbüßen, z. B. daß Bonbons ihre Durchsichtigkeit verlieren und trübe werden. Für manche Zwecke ist auch die große Süßkraft des Rohrzuckers unerwünscht.Process for the production of long-life sugar confectionery, in particular candy Beet sugar is found in abundance in many products in the food industry Dimensions of use, e.g. B. in sweets, sugar works and jams. The usage from cane sugar alone offers the disadvantage that in some cases the sugar masses due to the tendency of the cane sugar to crystallize for the Use to lose some important properties, e.g. B. that candies their transparency lose and become cloudy. For some purposes, the great sweetness of cane sugar is also useful undesirable.

Um dem Mangel zu begegnen, hat man bereits vorgeschlagen, neben Rohrzucker Dextrin oder Glukose zu verwenden. Dextrin ist schon wegen seines unangenehmen Geschmacks für den fraglichen Zweck wenig geeignet; aber auch Glukose befriedigt in der Anwendung nicht, da z. B. Bonbons, welche unter Mitverwendung selbst ansehnlicher Glukosemengen, z. B. 25 °1ö, hergestellt sind, beim Aufbewahren an der Luft ziemlich stark Feuchtigkeit anziehen und bald unansehnlich werden.In order to counteract the deficiency, it has already been proposed to use dextrin or glucose in addition to cane sugar. Dextrin is not very suitable for the purpose in question because of its unpleasant taste; but also glucose is not satisfactory in the application, since z. B. candies, which with the use of even considerable amounts of glucose, z. B. 25 ° 1ö, are made, when stored in the air they attract moisture and soon become unsightly.

Es hat sich gezeigt, daß dem Mangel der mit Rohrzucker hergestellten Zuckerwaren mit besserem Erfolg begegnet werden kann, wenn man den betreffenden Zuckerwaren löslichen Holzhydrolysezucker zusetzt, wie man ihn durch die Hydrolyse von Holz vermittels hochkonzentrierter Salzsäure und entsprechende Reinigung des Hydrolyseprodukts gewinnt. Bei Verwendung dieses Zusatzes genügen bereits verhältnismäßig kleine Mengen, um der Zuckerware die ihr durch den Rohrzucker verliehene Neigung, durch Kristallisation unansehnlich oder unhandlich zu werden, zu nehmen. Feste Zuckermassen, d. h. Bonbons u. dgl. insbesondere, behalten dabei trotz des Zusatzes des Holzhydrolyseprodukts ihre trockene Oberfläche. Unter Zuckerwaren sind für die vorliegende Erfindung nur solche Produkte zu verstehen, die zum größten Teil bzw. vollkommen aus Zukker hergestellt werden. Als Zucker kann sowohl Rohr- wie Rübenzucker verwendet werden.It has been shown that the deficiency made with cane sugar Sugar confectionery with better success can be encountered if one is concerned Sugar confectionery adds soluble wood hydrolysis sugar, as it is produced by hydrolysis of wood by means of highly concentrated hydrochloric acid and appropriate cleaning of the Hydrolysis product wins. If this addition is used, it will suffice proportionally small quantities, in order to reduce the tendency of the sugar confectionery to become unsightly or unwieldy due to crystallization. Solid sugars, d. H. In particular, candies and the like are retained despite the addition of the wood hydrolysis product their dry surface. Under confectionery are for the present invention only to understand products that are mostly or entirely made from sugar will. Both cane and beet sugar can be used as sugar.

Eine geeignete Bonbonmasse gemäß der Erfindung wird beispielsweise wie folgt erhalten ioo Teile Zucker werden mit wenig Wasser gelöst und auf i io bis i 2o ° C erhitzt. Dazu setzt man dann 15 Teile des aus Cellulose hergestellten, gereinigten und von Mineralbestandteilen befreiten Polyaccharides zu und erhitzt kurze Zeit auf iqo° C. Die Masse wird dann in Formen gegossen und ist nach dem Erkalten klar durchsichtig und zeigt keine Neigung zum Trübewerden und zum Zerfließen oder Zerfallen.A suitable candy mass according to the invention is for example Obtained as follows 100 parts of sugar are dissolved with a little water and reduced to 100 parts heated to 20 ° C. To do this, 15 parts of the cellulose made from Purified polyaccharides freed from mineral components and heated briefly to iqo ° C. The mass is then poured into molds and is after cooling clear and transparent and shows no tendency to become cloudy and to flow or Disintegrate.

Dabei hat man es in der Hand, die Herstellung des Holzhydrolyseprodukts so zu leiten, daß man entweder farblose Produkte erhält oder Produkte von mehr oder weniger gelblichbrauner bzw. -hellbraun bis roter Farbe.It is in your hands, the production of the wood hydrolysis product in such a way that one can either obtain colorless products receives or products of more or less yellowish brown or light brown to red in color.

Die -Regelung der- Farbnuance erfolgt zweckmäßig bei der Reinigung des Produkts, die in an sich bekannter Weise so geschieht, daß man das Holzhydrolyseprodukt zunächst als Saccharat durch Zusatz von Caleiumoxyd fällt und dann das Saccharat durch Behandlung mit Kohlensäure zerlegt. f e nach dem Aciditätsgrade, bis zu dem man die Kohlensäurebehandlung treibt, wird ein weniger oder mehr gefärbtes Produkt erhalten.It is advisable to regulate the color shade during cleaning of the product, which happens in a manner known per se so that the wood hydrolysis product first falls as saccharate by adding calcium oxide and then the saccharate decomposed by treatment with carbonic acid. f e according to the degree of acidity, up to that if you do the carbonic acid treatment, a less or more colored product becomes obtain.

Claims (2)

PATENTANSPRÜCHE: r. Verfahren zur Herstellung haltbarer Zuckerwaren, insbesondere Bonbons, dadurch gekennzeichnet, daß man neben dem üblichen Zucker löslichen Holzhydrolysezucker verwendet. PATENT CLAIMS: r. Process for the production of long-life sugar confectionery, in particular candies, characterized in that in addition to the usual sugar soluble wood hydrolysis sugar is used. 2. Verfahren nach Anspruch r, dadurch gekennzeichnet, daß man zur Herstellung von Färbungen ungereinigten oder teilweise gereinigten Holzhydrolysezucker verwendet.2. The method according to claim r, characterized in that that unpurified or partially purified wood hydrolysis sugar is used for the production of dyeings used.
DEH122686D 1929-07-28 1929-07-28 Process for the production of long-lasting sugar confectionery, in particular candy Expired DE533193C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEH122686D DE533193C (en) 1929-07-28 1929-07-28 Process for the production of long-lasting sugar confectionery, in particular candy

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEH122686D DE533193C (en) 1929-07-28 1929-07-28 Process for the production of long-lasting sugar confectionery, in particular candy

Publications (1)

Publication Number Publication Date
DE533193C true DE533193C (en) 1931-09-11

Family

ID=7174165

Family Applications (1)

Application Number Title Priority Date Filing Date
DEH122686D Expired DE533193C (en) 1929-07-28 1929-07-28 Process for the production of long-lasting sugar confectionery, in particular candy

Country Status (1)

Country Link
DE (1) DE533193C (en)

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