DE82516C

DE82516C -

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Publication number: DE82516C
Application number: DENDAT82516D
Authority: DE

Description

KAISERLICHESIMPERIAL

PATENTAMT.PATENT OFFICE.

PATENTSCHRIFTPATENT LETTERING

KLASSE 53: Nahrungsmittel.CLASS 53: Food.

Zusatz zum Patente M 80002 vom 5. August 1893.Addendum to patent M 80002 from August 5, 1893.

Patentirt im Deutschen Reiche vom 8. Dezember 1894 ab. Längste Dauer: 4. August 1908.Patented in the German Empire on December 8, 1894. Longest duration: August 4, 1908.

Bei den durch das Haupt-Patent geschützten Verfahren zum Conserviren von Nahrungsund Genufsmitteln werden (nach Anspruch 1) Lösungen von Kochsalz mit eventuellem. Zusatz von Milchzucker und borsaurer Magnesia bezw. mit Lösungen von Milchzucker und borsaurer Magnesia oder (nach Anspruch 4) mit einer Lösung von borsaurer Magnesia angewendet. Die Versuche haben aber gezeigt, dafs das Verfahren auch ohne Anwendung von Borsäure oder borsaurer Magnesia sich ausführen läfst, es wird dafür ein Salz verwendet, das aus unschädlichen Stoffen zusammengesetzt ist und an sich sogar Nährwerth besitzt. Dieses Nährsalz hat überdies die Eigenschaft, bei seiner Auflösung Kohlensäure zu entwickeln, so dafs die Einleitung von Kohlensäure in die Lösung in nur geringem Mafse oder gar nicht stattzufinden braucht. Ein solches Nährsalz besteht gewöhnlich aus Milchzucker, doppeltphosphorsaurem Kali, kohlensaurer Magnesia, doppeltweinsaurem Kali. Brauchbare Ergebnisse sind durch folgende Mengenverhältnisse bei der Zusammensetzung erzielt worden: 40 bis 80 pCt. Milchzucker, 40 bis 95 pCt. doppeltweinsaures Kali, 3 bis 4 pCt. kohlensaure Magnesia und Y₂ bis 2 pCt. doppeltphosphorsaures Kali. Genügt die beim Auflösen dieses Salzes frei werdende Kohlensäure nicht zur Conservirung der Lösung, so kann man die Kohlensäureentwickelung dadurch steigern, dafs man der Lösung doppeltkohlensaures Natron und eine entsprechende Menge chemischreiner Salzsäure zusetzt.In the process protected by the main patent for the conservation of foodstuffs and luxury foods (according to claim 1) solutions of table salt with possible. Addition of milk sugar and boric acid magnesia respectively. applied with solutions of lactose and boric acid magnesia or (according to claim 4) with a solution of boric acid magnesia. The experiments have shown, however, that the process can also be carried out without the use of boric acid or boric acid magnesia; a salt is used for this which is composed of harmless substances and in itself even has nutritional value. This nutrient salt also has the property of developing carbonic acid when it is dissolved, so that the introduction of carbonic acid into the solution need only take place to a small extent or not at all. Such nutrient salt usually consists of lactose, double phosphoric acid potash, carbonate magnesia, double tartaric potash. Useful results have been achieved with the following proportions of the composition: 40 to 80 pCt. Milk sugar, 40 to 95 pct. double tartaric potash, 3 to 4 pCt. carbonic magnesia and Y ₂ to 2 pCt. double phosphate of potash. If the carbonic acid released when this salt is dissolved is not sufficient to preserve the solution, the development of carbonic acid can be increased by adding bicarbonate of soda and a corresponding amount of chemically pure hydrochloric acid to the solution.

Die Zusammensetzung des Nährsalzes richtet sich naturgemäfs nach der Art der zu conservirenden Nahrungsmittel. Behufs Conservirung von Fleisch oder Fischen wird z. B. eine Lösung von 5 bis 10 pCt. Kochsalz und 2 bis 5' pCt. Nährsalz angewendet, zum Pökeln eine 16 bis 20 procentige Kochsalzlösung mit 3 bis 5 pCt. Nährsalz. Die Anwendung dieser Lösung kann in derselben Weise, wie im Haupt-Patent beschrieben, in verschliefsbaren Behältern geschehen, wobei aber das Imprägniren mit besonders eingeleiteter Kohlensäure wegfallen kann, weil die Lösung selbst Kohlensäure in hinreichendem Mafse frei werden läfst. Nöthigenfalls kann, falls die Kohlensäureentwickelung zu schwach ist, auch noch Zuführung von Kohlensäure stattfinden. Die Lösung soll unter Druck auf die Fleischmassen erst einwirken, nachdem sie so lange auf 40 bis 6o° erhitzt worden ist, bis auch das Innere der Fleischmassen eine Temperatur von etwa 30 bis 40° angenommen hat. Soll dies in recht kurzer Zeit erreicht werden, so kann man in das Fleisch Röhrchen oder Kanülen mit durchlöcherten Wandungen stecken, um der Lösung nach dem Verdrängen der Luft den Zutritt in die Fleischmassen zu erleichtern.The composition of the nutrient salt depends naturally on the kind of food to be preserved Food. For the purpose of preserving meat or fish, z. B. a solution from 5 to 10 pCt. Table salt and 2 to 5 pCt. Nutrient salt applied, for curing one 16 to 20 percent saline solution with 3 to 5 pCt. Nutrient salt. Applying this solution can in the same way as described in the main patent in sealable containers happen, but the impregnation with specially introduced carbonic acid is omitted because the solution itself releases carbonic acid to a sufficient extent. If necessary If the development of carbonic acid is too weak, carbonic acid can also be added occur. The solution should only act under pressure on the meat masses after it has been heated to 40 to 60 ° until the inside of the meat masses is also one Has assumed a temperature of about 30 to 40 °. Should this be achieved in a very short time tubes or cannulas with perforated walls can be inserted into the meat to allow the solution to enter the meat masses after the air has been displaced facilitate.

Bei Anwendung des beschriebenen Nährsalzes zeigt sich der überraschende Erfolg, dafs die Nahrungsmittel ihre natürliche Färbung nichtWhen using the nutrient salt described, the surprising success is shown that the Food does not have its natural coloring

(2. Auflage, ausgegeben am 8. November jSgg.J(2nd edition, issued on November 8th jSgg.J

Claims

change. The meat is z. B. not or only slightly reddened even when curing with a 16 to 20 percent salt solution, even if the preservation is done at a low temperature, e.g. B. at 200, makes. Incidentally, the temperature of the brine depends on the pressure. Even large hams can be cured and preserved in the manner described in two days. For the preservation of fruit wines, fruit juices, vegetable juices and the like, a nutrient salt of the specified kind with a relatively high content of double-tartaric potash is used, for meat, fish and so on with a higher content of lactose and less double-tartaric potash. The appropriate proportions for the various foods and beverages can only be determined through experiments. Food can also be preserved in such a way that the fruits, pieces of meat or the like are placed in a boiling hot solution of the type indicated, that is, sterilized and soaked, and that they are then kept in the closable containers while the air is out the objects and the container is displaced by carbon dioxide. The objects treated in the cold or hot solution can also be stored in such a way that they are enclosed in an air-retaining cover, which can be achieved by immersing the preserved parts in a suitable mass. For this purpose one lets the parts z. B. dry out well after canning and then immerse them for 2 to 2 minutes in a vaseline or paraffin solution heated to 100 to 120 °. This type of storage offers the advantage that no pressurized carbonic acid is necessary. Food treated in this way changes color and smell little or not at all in the air. Incidentally, the air-sealing envelope can be produced in various ways; Care only has to be taken to ensure that bacteria or the like cannot get under the cover again after the conservation process. It is therefore important that the coating solution is heated to the sterilization temperature. The immersion could also take place with the exclusion of air. The formation of carbonic acid takes place during the dissolution of the nutrient salt described by the action of the double phosphoric acid potash and the double tartaric acid potash on the carbonic acid magnesia in the following way. Since double-phosphoric potash is more soluble than double-tartaric potash, phosphoric-acid magnesia is formed first and the remaining excess of undecomposed carbonic acid magnesia decomposes with double-tartaric potash to single-tartaric potash, tartaric magnesia and carbonic acid. This decomposition process also shows that the nutrient salt can also be composed of the above decomposition products, namely lactose, tartar, and phosphoric acid magnesia, and the same result is then achieved by dissolving the mixture in water by introducing carbonic acid. The double tartaric potash can be replaced by double tartaric soda. Pa τ ε nt claims:

1. One way of practicing the process protected by patent no. 80002, thereby characterized that a nutrient salt is used as an additive to the 'saline solution' that is made from lactose, double tartaric potash or double tartaric soda, double phosphate of potash and carbonate of magnesia, when they are dissolved a more or less strong evolution of carbonic acid results, so that the supply of carbonic acid for impregnation of the solution be restricted or can be omitted.

2. One way of practicing the process protected by patent no. 80002, thereby marked that first the preservation of foodstuffs or stimulants a hot solution of common salt and the salts mentioned in the first claim and in patent no. 80002 with simultaneous Action of those developed from this solution or introduced into it Carbonic acid occurs, and that the objects mentioned then possibly with it a cover that prevents air from entering.

3. In the method specified under claim 1, the replacement of the nutrient salt mixture by a mixture of milk sugar, tartar and phosphoric acid magnesia, which is dissolved in water with the introduction of carbonic acid.