DE876502C - Process for the production of natural brittle or caramel dry aroma - Google Patents
Process for the production of natural brittle or caramel dry aromaInfo
- Publication number
- DE876502C DE876502C DEM9449A DEM0009449A DE876502C DE 876502 C DE876502 C DE 876502C DE M9449 A DEM9449 A DE M9449A DE M0009449 A DEM0009449 A DE M0009449A DE 876502 C DE876502 C DE 876502C
- Authority
- DE
- Germany
- Prior art keywords
- production
- caramel
- protein
- brittle
- sugar
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
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)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Description
Verfahren zur Herstellung von natürlichem Krokant- bzw. Karamel-Trockenaroma Die Erfindung bezweckt die Herstellung von naturreinem Krokant bzw. Karamel von besonders lieblichem Aroma und günstiger Färbung bei Verwendung von eiweißangereichertem Milchzucker.Process for the production of a natural dry brittle or caramel aroma The invention aims to produce naturally pure brittle or caramel from especially lovely aroma and cheaper coloring when using protein-enriched Lactose.
Eiweißangereicherter Milchzucker fällt als Nebenprodukt beider Herstellung von Milchzucker aus wofatierter Molke in größeren Mengen an. Seine Verwendung zur Herstellung von Krokant bzw. Karamel wirkt sich besonders günstig aus.Protein-fortified lactose falls as a by-product of its manufacture of milk sugar from wofed whey in larger quantities. Its use for The production of brittle or caramel is particularly beneficial.
Unter Krokant versteht man im allgemeinen eine Mischung aus Mandeln, Hasel- und Walnüssen und karamelisiertem Zucker.Brittle is generally understood to be a mixture of almonds, Hazelnuts and walnuts and caramelized sugar.
Unter Karamel hingegen versteht man einen bei gewisser Temperatur trocken gerösteten Zucker von eigenartigem Aroma und eigenartiger Färbung. Bei der Herstellung von Krok unt- bzw. Karamel-Trockenaromen, die besonders der Beimischung zu Eispulver dienen, wird bisher so vorgegangen, daß Trockenerzeugnisse, wie Zucker, Stärkezucker, mit natürlichen oder synthetisch hergestellten Aromen vermischt und mehr oder weniger mit natürlichen oder künstlichen Farbstoffen gefärbt werden.Caramel, on the other hand, means one at a certain temperature dry roasted sugar with a peculiar aroma and color. In the Production of crocodile or caramel dry flavors, especially the admixture used to make ice cream, the procedure so far has been that dry products such as sugar, Starch sugar, mixed with natural or synthetically produced flavors and more or less colored with natural or artificial dyes.
Demgegenüber läßt sich ein natürliches Erzeugnis von natürlicher Färbung und natürlichem Aroma erreichen, wenn man erfindungsgemäß eiweißangereicherten Milchzucker mit Mandeln, Nüssen, Zucker u. dgl. innig vermischt und,das Gemisch auf Temperaturen von 14o bis i6o° C im Trockenschrank bei mehr oder weniger geöffneter Ventilation bringt. Ausführungsbeispiele i. Kräkantaroma 50 kg Mandeln oder eine Mischung von Mandeln mit Haselnüssen werden ohne Entschä-lung mit 30 kg turmversprühtem, eiweißangereichertem Milchzucker und 2o kg Verbraucherzucker vermischt. Durch langsames Erhöhen der Temperatur sintert der Milchzucker bei i2o° C und überzieht die Mandeln mit einer harten Kruste. Diese Erhitzung erfolgt in einem Heißlufttrockenschrank bei geöffneter Ventilation. Anschließend wird die Mischung hei fast hermetischer Schließung des Trockenschrankes z Stunden, bei i5o° C behalten. Die dabei entstehenden aromatischen Stoffe wenden vom Milchzucker gebunden und durch die Anwesenheit genuinen Lactafbumins (im eiweißangereicherten Milchzucker etwa 2o °/o vörhanden) die gewünschte Färbung erreicht. Anschließend wird gekühlt und. in einer Schlagkreuzmühle mehr ßder weniger fein gemahlen.In contrast, a natural product with a natural color and natural aroma can be achieved if, according to the invention, protein-enriched lactose is intimately mixed with almonds, nuts, sugar and the like and the mixture is heated to temperatures of 140 to 160 ° C. in the drying cabinet with more or less open Bring ventilation. Embodiments i. Herbal flavor 50 kg of almonds or a mixture of almonds with hazelnuts are mixed with 30 kg of tower-sprayed, protein-enriched milk sugar and 20 kg of consumer sugar without peeling. By slowly increasing the temperature, the lactose sinters at 120 ° C and covers the almonds with a hard crust. This heating takes place in a hot air drying cabinet with the ventilation open. The mixture is then kept at 150 ° C. for two hours, with the drying cabinet being closed almost hermetically. The resulting aromatic substances are bound by the milk sugar and the desired color is achieved through the presence of genuine lactafbumin (about 20% present in protein-enriched milk sugar). Then it is cooled and. more or less finely ground in a cross beater mill.
2. Sahne-Karamel-Aroma 5o kg eiweißangereicherter Milchzucker werden mit 5,o kg feinem Verbraucherzucker homogen vermischt und auf i5o° C gebracht. Dort wird die Mischung bei geschlossenem Trockenschrank et-,va r Stunde gehalten, anschließend gekühlt, gemahlen und ao kg Sahnepulver daruntergemischt:2. Cream and caramel flavor 50 kg of protein-enriched milk sugar mixed homogeneously with 5.0 kg of fine consumer sugar and brought to 150 ° C. there the mixture is kept in the closed drying cabinet for an hour or more, then chilled, ground and ao kg of cream powder mixed in:
Claims (5)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DEM9449A DE876502C (en) | 1951-05-09 | 1951-05-09 | Process for the production of natural brittle or caramel dry aroma |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DEM9449A DE876502C (en) | 1951-05-09 | 1951-05-09 | Process for the production of natural brittle or caramel dry aroma |
Publications (1)
Publication Number | Publication Date |
---|---|
DE876502C true DE876502C (en) | 1953-05-15 |
Family
ID=7294670
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DEM9449A Expired DE876502C (en) | 1951-05-09 | 1951-05-09 | Process for the production of natural brittle or caramel dry aroma |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE876502C (en) |
-
1951
- 1951-05-09 DE DEM9449A patent/DE876502C/en not_active Expired
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