DE582039C - Process for the production of caramel from starch - Google Patents

Process for the production of caramel from starch

Info

Publication number
DE582039C
DE582039C DEST47402D DEST047402D DE582039C DE 582039 C DE582039 C DE 582039C DE ST47402 D DEST47402 D DE ST47402D DE ST047402 D DEST047402 D DE ST047402D DE 582039 C DE582039 C DE 582039C
Authority
DE
Germany
Prior art keywords
starch
caramel
production
color
dextrin
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
DEST47402D
Other languages
German (de)
Inventor
Dr Otto Jungfer
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.)
STAERKE ZUCKERFABRIK ACT GES V
Original Assignee
STAERKE ZUCKERFABRIK ACT GES V
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 STAERKE ZUCKERFABRIK ACT GES V filed Critical STAERKE ZUCKERFABRIK ACT GES V
Priority to DEST47402D priority Critical patent/DE582039C/en
Application granted granted Critical
Publication of DE582039C publication Critical patent/DE582039C/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
    • A23G3/32—Processes for preparing caramel or sugar colours

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Description

Verfahren zur Herstellung von Zuckercouleur aus Stärke Gegenstand der vorliegenden Erfindung bildet ein Verfahren zur Herstellung von Zuckercouleur aus Stärke. Man hat bisher die Couleur so hergestellt, daß man die Stärke in bekannter Weise auf nassem Wege invertiert und durch Eindampfen den Traubenzucker gewonnen hat, worauf dieser entweder gebrannt oder unter Zusatz von Alkalien, insbesondere von Ammoniak, bis zur Braunung erhitzt wird.Process for the production of caramel from starch. Object The present invention provides a method for making caramel from strength. So far the color has been produced in such a way that the strength is known Inverted in a wet way and the glucose obtained by evaporation has, on which this is either burned or with the addition of alkalis, in particular of ammonia, is heated until brown.

Aus Stärke direkt, d. h. unter Vermeidung der Inversion zu Traubenzucker, hat man bisher Zuckercouleur nicht hergestellt.From starch directly, i. H. while avoiding the inversion to glucose, no sugar couleur has been made up to now.

Es wurde nun gefunden, daß man, von; der Stärke ausgehend, auf viel kürzerem und wohlfeilerem Wege zu Zuckercouleur gelangen kann, wenn man die Stärke in bekannter Weise in Dextrin überführt und dieses Dextrin in Gegenwart von Alkalien, insbesondere Ammoniak, karamelisiert. Das so entstandene karamelisierte Produkt ist in seinen Eigenschaften und Verwendungsmöglichkeiten nicht nur gleichwertig mit der aus Traubenzucker gewonnenen Zuckercouleur, sondern vielmehr nach verschiedenen Richtungen dieser überlegen, so z. B. durch seine höhere und vollständigere Löslichkeit. Insbesondere ist auch. die Haltbarkeit der mit der neuen Couleur hergestellten Lösungen eine bessere insofern, als die Couleur nicht zu Ausscheidungen bei Temperaturänderungen führt.It has now been found that, from; based on strength, on a lot A shorter and cheaper way to get caramelized sugar if you have the starch converted into dextrin in a known manner and this dextrin in the presence of alkalis, especially ammonia, caramelized. The resulting caramelized product is not only equivalent in terms of its properties and possible uses with the sugar color obtained from grape sugar, but rather according to different ones Directions of these consider, so z. B. by its higher and more complete solubility. In particular is also. the shelf life of the solutions made with the new color a better one insofar as the color does not lead to excretions with temperature changes leads.

Es ist nicht unwahrscheinlich, daß auch im vorliegenden Verfahren das primäre Produkt, aus dem die Couleur entsteht, Traubenzucker ist, insofern, als bei der Dextrinbildung immer ein gewisser Prozentsatz (z. B. etwa 30/0) Traubenzucker entsteht. Es ist auch nicht unmöglich, daß sich bei der Karamelisierung die Umwandlung der Stärke in Traubenzucker infolge der sauren Reaktion des Karamels fortsetzlt.It is not improbable that in the present process too the primary product from which the color is created is grape sugar, insofar as a certain percentage (e.g. about 30/0) of grape sugar is always formed during the formation of dextrin. It is also not impossible that, during caramelization, the conversion of the starch into glucose as a result of the acidic reaction of the caramel will continue.

Das Verfahren ist insofern wesentlich billiger, als man bei dem alten Verfahren zunächst die Stärke auf nassem Wege verzuckern und den trockenen Traubenzucker herstellen mußte, während bei dem neuen Verfahren die Verdampfung größerer Wassermengen zur Herstellung der Couleur vermieden wird.The process is much cheaper than the old one Process first of all to saccharify the starch wet and the dry grape sugar had to produce, while in the new process the evaporation of larger amounts of water to produce the color is avoided.

Claims (1)

PATENTANSPRUCH: Verfahren zur Herstellung von Zuckercouleur aus Stärke unter Umgehung der Isolierung von Traubenzucker, dadurch gekennzeichnet, daß die Stärke zunächst in Dextrin übergeführt und das Dextrin in Gegenwart von Alkalien, insbesondere von Ammoniak, karamelisiert wird.PATENT CLAIM: Process for the production of caramel from starch bypassing the isolation of glucose, characterized in that the Starch first converted into dextrin and the dextrin in the presence of alkalis, especially ammonia, is caramelized.
DEST47402D 1931-03-31 1931-03-31 Process for the production of caramel from starch Expired DE582039C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEST47402D DE582039C (en) 1931-03-31 1931-03-31 Process for the production of caramel from starch

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEST47402D DE582039C (en) 1931-03-31 1931-03-31 Process for the production of caramel from starch

Publications (1)

Publication Number Publication Date
DE582039C true DE582039C (en) 1933-08-07

Family

ID=7465397

Family Applications (1)

Application Number Title Priority Date Filing Date
DEST47402D Expired DE582039C (en) 1931-03-31 1931-03-31 Process for the production of caramel from starch

Country Status (1)

Country Link
DE (1) DE582039C (en)

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