DE759282C - Process for the production of durable preparations from citrus fruits - Google Patents

Description

Process for the production of durable preparations from citrus fruits The present invention relates to a method for producing durable preparations from citrus fruits. One starts with the whole fruit, including the skin and pulp made to order all the valuable ingredients, especially those over to get the whole fruit dispersed vitamins in the final product. It was there found that the unpleasant odorous substances contained in particular in the shell removed by briefly boiling the chopped fruit until the skin has softened can be.

For better fixation of the fragrances remaining in the fruit pulp, small amounts of an aqueous sugar solution (about 5 to iol / o of a 20% solution) are added to the crushed fruits before, during or after cooking.

Up to 25 1 / o of lactic acid are added to the intermediate product prepared in the manner described for the purpose of better shelf life. Surprisingly, it turned out that by adding acid a product of its own kind can be obtained, which is extremely similar to lemon juice in terms of taste and possible uses, but is far superior in terms of shelf life, since, as is well known, ordinary lemon juice easily molds to mold eilDt, while the product obtained by the claimed process can be kept indefinitely.

Although it is known to cut peelings of citrus fruits by multiples Decoction with water to rid them of their bitter-tasting, 'components and then to use them in the manufacture of marnie shops, but it was not known and also not foreseen that after the claimed method and by short boiling remove unpleasant odor components of a fruit pulp and the pleasant smelling fragrances can be preserved.

A small amount of lactic acid added to fruit products in the sense of § 1 of the Ordinance on Fruit Products of July 15, 1933 is also known. In the present case, however, it is a product of its own which is not covered by the regulation. The addition of lactic acid in the amount claimed is new, as is the knowledge that such an addition expands both the range of use of the fruit and the acid in the most expedient manner and makes it much more productive.

The extendability of and zn according to Example I, preparations obtained corresponds ehalt acid and in WirkunYswert per liter '2oo lemons, which is about z decisive for the economy of the process. Example 1 The oranges are cleaned, cut up and, after adding 5% sugar-Z solution, cooked until the peel has softened. The boiled fruit mass is then driven by the wolf, which removes the pips, sainen skins and partitions. 25% lactic acid DA B. VI is added to 75 parts of the so-white fruit pulp, the whole is passed through a straining machine, drawn off and left to stand for 14 days. Example 2 The procedure is as above, but the fruit pulp is boiled for itself, 511o parts of this are added to a 2oIloigen sugar solution and 25010 lactic acid, the whole thing is passed through the machine, peeled off and left for 14 days.

When processing lemon fruits, the appropriate procedure is followed; the special nature of the peel, however, which is furry on the inside than that of the orange fruit and according to the peculiar composition of lemon oil, it must The boiling of the fruit pulp longer than done with the orange and the added sugar be increased accordingly.

Claims (1)

PATEN TA NS PR U C H: A process for the production of long-lasting preparation of whole citrus fruits, characterized in that the fruits are crushed to remove undesirable odorous substances and cooked for a short time until the peel has softened and the fruit pulp before, during or after cooking small amounts of sugar solution and up to 25% lactic acid can be added. To delimit the subject matter of the invention t> Il # e # t 'zn from the state of the art, the following publication was considered in the granting procedure: Prato, Süddeutsche Küche, 1938, p. 797.