DE866593C - Process for the acidification of vegetables and forage plants - Google Patents

Process for the acidification of vegetables and forage plants

Info

Publication number
DE866593C
DE866593C DET3319A DET0003319A DE866593C DE 866593 C DE866593 C DE 866593C DE T3319 A DET3319 A DE T3319A DE T0003319 A DET0003319 A DE T0003319A DE 866593 C DE866593 C DE 866593C
Authority
DE
Germany
Prior art keywords
acidification
vegetables
lactic acid
molasses
forage plants
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
DET3319A
Other languages
German (de)
Inventor
Gerhard Dr Ruschmann
Fritz Dr-Ing Toedt
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to DET3319A priority Critical patent/DE866593C/en
Application granted granted Critical
Publication of DE866593C publication Critical patent/DE866593C/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Fodder In General (AREA)

Description

Verfahren zur Einsäuerung von Gemüse und Futterpflanzen Bei der Herstellung von sauren Gurken und Sauerkohl findet eine Milchsäuregärung statt, welche die Bekömmlichkeit. und den guten Geschmack hervorruft. Wegen der großen Vorteile einer derartigen Einsäuerung gegenüber dem sogenannten Einwekken durch Sterilisation (billige und einfache Herstellung, große gesundheitliche Vorzüge wegen der diätetischen Wirkung der Milchsäure und der Milchsäurebakteriern, weitgehende Schonung der Vitamine usw.) hat man immer wieder versucht, auch anderes Gemüse einzusäuern. Jedoch entsteht hier die bei Gurken und Weißkohl nicht vorhandene Schwierigkeit, daß. bei der für Milchisäuregärung unbedingt erforderliche Zucker fehlt oder nicht in ausreichender Menge zugegen ist. Daher mißlingt die Gärung oder verläuft unvollkommen, so daß die entstandenen Produkte weder geschmacklich befriedigen noch die erstrebten gesundheitlichen Vorteile aufweisen.Process for acidification of vegetables and forage plants during manufacture Lactic acid fermentation takes place of pickled cucumbers and sauerkraut, which makes them more digestible. and evokes good taste. Because of the great advantages of such an acidification compared to the so-called weeping through sterilization (cheap and easy production, great health benefits because of the dietary effects of lactic acid and of lactic acid bacteria, extensive protection of vitamins, etc.) one always has tried again to acidify other vegetables. However, this occurs with cucumbers and white cabbage nonexistent difficulty that. at the one for lactic acid fermentation absolutely necessary sugar is missing or not present in sufficient quantities. Therefore, the fermentation fails or proceeds imperfectly, so that the resulting products neither satisfying in terms of taste nor having the desired health benefits.

Um dies zu erreichen, muß man Zucker zusetzen. Im Sinne der vorliegenden Erfindung setzt man nun diesen Zucker in Form einer durch Entziehung des Kaliums, veredelten Melasse zu. Hierdurch wird die biologische und hygienische Schädlichkeit der Rohmelasse völlig beseitigt. Der Zusatz dieser veredelten Melasse hat gegenüber einem Zuckerzusatz die folgenden Vorteile: Einmal liegt der Zucker in Form von Melasse vor und: ist darum mehrfach billiger. Außerdem verändern, die neben dem Zucker in, der Melasse vorhandenem organischen Säuren das Nährsubstrat für die Milchsäure#bakterien in sehr günstiger Weise. Diese Eigenschaft der veredelten Melasse ist in allen den Fällen von besonderer Bedeutung, . in denen die natürliche Reaktion dzr Pflanzensäfte nicht sauer genug ist. Nicht nur für die menschliche Ernährung, sondern auch zur Herstellung von besonders hochwertigem Viehfutter durch Einsäuern von stark eiweißhaltigen Futterpflanzen können hierdurch große Erfolge erzielt werden. .To do this one has to add sugar. In the sense of the present Invention one now sets this sugar in the form of a by removing the potassium, refined molasses too. This is the biological and hygienic harmfulness the raw molasses completely eliminated. The addition of this refined molasses has opposite An added sugar has the following advantages: Once the sugar is in shape from Molasses before and: is therefore several times cheaper. Also change that next to the Sugar in organic acids present in molasses is the nutrient substrate for lactic acid bacteria in a very cheap way. This property of the refined molasses is present in all of the Cases of particular importance,. in which the natural reaction to vegetable sap is not angry enough. Not only for human nutrition, but also for Production of particularly high-quality cattle feed by acidifying high-protein feed Forage plants can be very successful in this way. .

Zu einer sicheren und günstigen Durchführung des Verfahrens, ist es, notwendig, daßi die Milchsäuregärung möglichst schnell beginnt und, möglichst 'stark verläuft. Um dies zu erreichen, muß man außer der veredelten Melasse auch geeignete Kulturen von Milchs,äurebakterien zusetzen.In order to carry out the procedure safely and cheaply, it is It is necessary that the lactic acid fermentation begins as quickly as possible and "as strongly" as possible runs. In order to achieve this, besides the refined molasses one must also use suitable ones Add cultures of lactic acid bacteria.

Claims (1)

PATENTANSPRÜCHE: r . Verfahren zur Einsäuerung von Gemüse oder -Futterpflanzen durch Erzeugung einer Milchsäuregärung, dadurch gekennzeichnet, daß- vor der Einsäuerung Zucker in Form einer durch Entfernung der Kalisalze veredelten Melasse zugesetzt wird. z. Verfahren nach Anspruch r, dadurch gekennzeichnet, daß zur Beschleunigung und Verstärkung der Milchsäuregärung geeignete Milch ,säurebakterienkulturen zugegeben werden.PATENT CLAIMS: r. Process for the acidification of vegetables or fodder plants by producing a lactic acid fermentation, characterized in that before the acidification Sugar added in the form of molasses refined by removing the potash salts will. z. Method according to claim r, characterized in that for acceleration and enhancement of lactic acid fermentation suitable milk, acid bacteria cultures added will.
DET3319A 1950-10-03 1950-10-03 Process for the acidification of vegetables and forage plants Expired DE866593C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DET3319A DE866593C (en) 1950-10-03 1950-10-03 Process for the acidification of vegetables and forage plants

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DET3319A DE866593C (en) 1950-10-03 1950-10-03 Process for the acidification of vegetables and forage plants

Publications (1)

Publication Number Publication Date
DE866593C true DE866593C (en) 1953-04-02

Family

ID=7544220

Family Applications (1)

Application Number Title Priority Date Filing Date
DET3319A Expired DE866593C (en) 1950-10-03 1950-10-03 Process for the acidification of vegetables and forage plants

Country Status (1)

Country Link
DE (1) DE866593C (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1176982B (en) * 1960-03-16 1964-08-27 Joseph Frateur Means for ensiling feed materials

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1176982B (en) * 1960-03-16 1964-08-27 Joseph Frateur Means for ensiling feed materials

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