DE841992C - Process for the production of products from cellulose, hemicellulose, pectins, proteins and the like which can be used for nutritional purposes The like. Containing plants or plant parts - Google Patents

Description

A process for preparing useful for the purposes of nutrition products of cellulose, hemicellulose, pectins, proteins and. The like. Containing plants or parts of plants additional patent 833 64'5 In patent 837,645 a process for the production of useful for the purposes of food products from Plants or parts of plants containing cellulose, hemicellulose, pectins, proteins and the like are described, in the case of which the plants or parts of plants, possibly crushed, appropriately with the addition of reducing substances, soaked with acids that are not harmful to human nutrition, then expediently subjected to hydrolysis at a higher temperature and optionally dried andVor heated, e.g. B. be roasted. These products can be used to produce ready-to-eat preparations or meals, such as pastes, pastries, puddings, sauces, jam-like mixtures and the like, by mixing the products obtained with fruit juices or similar liquid or semi-liquid substances and, if necessary, further additions.

It has now been found that especially in the production of spreadable Syrups from sugar beet, apples, pears, berries or the like. Products from such Pectin-containing vegetable raw material that only boils over so much is particularly suitable or is open-minded; that the pectins have not yet escaped into the aqueous phase are; what if the elementary structure. of the vegetable-RoümaterWS, noth @ is continuously received.

By thickening the pressed juices of sugar beets, apples, pears, too from awren and. Wild fruits, or similar juices or liquids are known produces highly concentrated products. These are under different drawings, `vjin `, Trade, z.13. as syrup, turnip greens, apple greens, etc. 'When used it has as very annoying W-pointed, that these juices are flowing, so easily run off the bread, so that losses arise and .: the consumer's hands and clothes are sullied. Of the The usual addition of pectins to jam does not have the desired effect here. ' It has been found that one can produce very spreadable types of herbs ;; 4tn,; if one tidn juices either already during the change of concentration or only after sufficient Thickening z. B. can also be done by freezing. Preparations admits that Although it is rich in pectin, its cell and structure are not completely resolved are. These are z. B. obtained in such a way that the vegetable raw material according to the appropriate. Preparation with acids, impregnated, possibly dried and then so far, overcooked or it is digested so that the pectins do not yet escape into the aqueous phase, but only heavily swollen or when treating dry goods, e.g. B. with steam in the autoclave, strongly swellable masses arise. Often there is a caramelization Executed at the same time for reasons of taste. In some cases recommends the implementation of the process. at -, - neutral Re-_ ,. action. Such products swell strongly in the juices, so they bind a considerable amount of liquid, but without going into full solution yourself.

. 'From a slight increase in the viscosity of the. Juices up to practical cuttable products can be imagined! wipe levels -reach. To carry out; products suitable for the process can be used on the beetroot; "Zuclterrüben, Obtain fruit residues and other pectin-rich plant parts.

i "Examples i. Sugar beet syrup with a content of 70 b19 75% raw sugar is mixed with 20 parts by weight of a well-digested beet pulp, which has been tasted and watered by acid treatment. The result is a good paintable; Mass that no longer flows off the bread.

1 liter of 35 percent pear juice becomes one with 50 g, similar as mentioned in example i, made from Runkelrhen, tasted and light roasted flour added. After a short time the juice has thickened so much, that it can be spread like jam on bread.

3. iSpinätsaft is thickened in the same way. It results in a very practical product made with other ingredients; z. B. flavorings, spices, Medicines, sugar, etc., can be blended and can now be used as a spread is.

Claims (2)

PATENT CLAIMS: i. Process for the production of products from cellulose, hemicellulose, pectins, proteins and the like containing plants or parts of plants according to patent 837645, characterized in that for production. In preparations for thickening beet and fruit syrups or vegetable juices, pectin-containing vegetable cream, which means, if necessary, is first dried, boiled over or broken down to such an extent that the pectins have not yet passed into the aqueous phase: 2. Method according to claim i, characterized in that during the digestion of the raw material by increasing the temperature a caramelization is brought about.