DE712364C - Process for the production of firmly gelling products from fruit pulp or fruit juice - Google Patents
Process for the production of firmly gelling products from fruit pulp or fruit juiceInfo
- Publication number
- DE712364C DE712364C DEF77465D DEF0077465D DE712364C DE 712364 C DE712364 C DE 712364C DE F77465 D DEF77465 D DE F77465D DE F0077465 D DEF0077465 D DE F0077465D DE 712364 C DE712364 C DE 712364C
- Authority
- DE
- Germany
- Prior art keywords
- fruit
- production
- firmly
- fruit juice
- pulp
- 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
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Description
Verfahren zur Herstellung von fest gelierenden Erzeugnissen aus Obstmark oder Obstsaft Die vorliegende Erfindung bezieht sich auf die Herstellung von fest gelierenden Erzeugnisses aus Obstmark oder Obstsaft unter Zusatz von Zucker und Pektin ohne Einkochen. Man hat bisher bei der Herstellung derartiger Erzeugnisse Obstbrei oder Obstsaft mit Zucker und Pektin versetzt und diese Mischung unter Vakuum Eingekocht, um eine Konzentrierung und damit ein Gelieren zu erreichen. Bei dieser Art der Herstellung geht ein Teil der Fruchtaro.mastoffe verloren. Die Masse nimmt dadurch mehr oder weniger den bekannten Geschmack gekochter Früchte an. Man hat weiterhin, um das Einkochen zu vermeiden, dem Gemisch von Obstbrei oder Obstsaft, Pektin und Zucker noch eine Fruchtsäure oder Milchsäure oder säurehaltiges Pektin zugesetzt und die Masse dann kalt verrührt. Ferner hat man schon die Beobachtung gemacht, daß man bei längerem Verrühren einer pektinhaltigen Obstsaft-Zucker-Mischung auch ohne Kochen ein Gelieren des Saftes -erreicht.Process for the production of firmly gelling products from fruit pulp or fruit juice The present invention relates to the manufacture of solid gelling product made from fruit pulp or fruit juice with added sugar and Pectin without boiling down. One has hitherto been involved in the manufacture of such products Fruit pulp or fruit juice mixed with sugar and pectin and this mixture under vacuum Boiled down to achieve concentration and thus gelation. At this In the way of production, part of the fruit flavoring is lost. The crowd is increasing thereby more or less the familiar taste of cooked fruit. One has furthermore, in order to avoid boiling down, the mixture of fruit pulp or fruit juice, Pectin and sugar still a fruit acid or lactic acid or acidic pectin added and the mass then stirred cold. Furthermore, one already has the observation made that if you stir a pectin-containing fruit juice-sugar mixture for a long time A gelling of the juice is achieved even without boiling.
Nach dem vorliegenden Verfahren wird durch das mit Zucker und Pektin versetzte Obstmark oder den- mit diesen Zusätzen versehenen Obstsaft reiner Sauerstoff oder mit Sauerstoff angereicherte Luft einige Zeit, io bis 20 Minuten, lang geleitet. Es hat sich nämlich gezeigt, daß unter der Einwirkung des Sauerstoffes Eine einwandfreie Gelierung erzielt wird, ohne daß ein Kochen notwendig ist. Ein solches Verfahren hat gegenüber den bisherigen Kochverfahren den Vorteil, daß die Kosten für das Kochen in Fortfall komme#n und das Aroma geschont wird. Gegenüber den .erwähnten, bekannten, auf kaltem Wege hergestellten Obsterzeugnissen wird einerseits der Zusatz von Säure oder die Verwendung von säurehaltigem Pektin vermieden, andererseits tritt die Gelierung viel rascher ein als beim Durchrühren mit Luft. Ausführungsb:eispiül Durch eine Mischung, bestehend aus: 22,5 kg Obstmark oder Obstsaft, 30 kg Zukker und 6 kg säurefreier Pektinläsung, -wird io bis 2o Minuten lang Sauerstoff bei normaler Temperatur hindurchgeleitet. Nach i bis 2 Tagen ist die Masse schnittfest.According to the present method, pure oxygen or oxygen-enriched air is passed through the fruit pulp mixed with sugar and pectin or the fruit juice with these additives for some time, 10 to 20 minutes. It has been shown that, under the action of oxygen, perfect gelation is achieved without the need for boiling. Such a method has the advantage over the previous cooking methods that the costs of cooking are no longer necessary and the aroma is spared. Compared to the well-known fruit products mentioned above, the addition of acid or the use of acidic pectin is avoided on the one hand, and gelation occurs much more quickly than when stirring with air on the other hand. Execution b: ice wash Through a mixture consisting of: 22.5 kg of fruit pulp or fruit juice, 30 kg of sugar and 6 kg of acid-free pectin solution, oxygen is passed through for 10 to 20 minutes at normal temperature. After 1 to 2 days, the mass is cut-proof.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DEF77465D DE712364C (en) | 1934-04-26 | 1934-04-26 | Process for the production of firmly gelling products from fruit pulp or fruit juice |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DEF77465D DE712364C (en) | 1934-04-26 | 1934-04-26 | Process for the production of firmly gelling products from fruit pulp or fruit juice |
Publications (1)
Publication Number | Publication Date |
---|---|
DE712364C true DE712364C (en) | 1941-10-17 |
Family
ID=7112880
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DEF77465D Expired DE712364C (en) | 1934-04-26 | 1934-04-26 | Process for the production of firmly gelling products from fruit pulp or fruit juice |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE712364C (en) |
-
1934
- 1934-04-26 DE DEF77465D patent/DE712364C/en not_active Expired
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