SE125504C1 - - Google Patents
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- Publication number
- SE125504C1 SE125504C1 SE125504DA SE125504C1 SE 125504 C1 SE125504 C1 SE 125504C1 SE 125504D A SE125504D A SE 125504DA SE 125504 C1 SE125504 C1 SE 125504C1
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- Sweden
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- process according
- extract
- alkaline
- citric acid
- reacting
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Description
KLASS 53 k:1/01 BESKRIVNING OFFENTLIGG3ORD 4V KUNGL. PATENT- OCR REGISTRERINGSVERKET BEVILJAT DEN 12 MAJ 1949 PATENTTID FRAN DEN 28 NOV. 1947 PUBLICERAT DEN 12 JULI 1949 Arts. den "I„ 1947, nr 12266/1947. CLASS 53 k: 1/01 DESCRIPTION PUBLIC3ORD 4V KUNGL. PATENT- OCR REGISTRATION AGENCY GRANTED ON MAY 12, 1949 PATENT PERIOD FROM NOV 28. 1947 PUBLISHED JULY 12, 1949 Arts. the "I„ 1947, No. 12266/1947.
F. NEEF, ZURICH, SCHWEIZ. F. NEEF, ZURICH, SWITZERLAND.
Forfaringssatt for framstallning av en naringsfimnesrik, pulverformig produkt. Procedure for the preparation of a nutrient-rich, powdery product.
Prioritet begiird frcin den 28 november 1946 (Schweiz). Priority given to 28 November 1946 (Switzerland).
Aromatiska pulverpreparat aro kanda, vilka losa sig, nar de sattas till vattenhaltiga vatskor. Darvid bildas valsmakande drycker. Dock aro dessa fattiga pa naringsamnen och kunna darfor endast betraktas sasom njutningsmedel. Aromatic powder preparations are known to loosen when added to aqueous liquors. In this way, rolling drinks are formed. However, these are poor in nutrients and can therefore only be considered as stimulants.
Olika forfaranden for framstallning av pulverpreparat aro kanda, enligt vilka extrakt av kaffe eller te overforas till torrt tillstand. De fiesta hava det kannetecknet gemensamt, att overforingen av de aromatiska extrakten till torrt tillstand utfores genom destillation i vakuum. Sarskilda atgarder Ora det mojligt att erhalla de aromatiska amnena i pulverform resp. Ora desamma hallbara. Sasom ovan namnts, hava dessa metoder varit inskrankta till njutningsmedel. Various processes for the preparation of powder preparations are known, according to which extracts of coffee or tea are transferred to the dry state. Most of them have in common that the transfer of the aromatic extracts to the dry state is carried out by distillation in vacuo. Separate procedures It is possible to obtain the aromatic substances in powder form resp. Ora desamma hallbara. As mentioned above, these methods have been restricted to stimulants.
Formal for foreliggande uppfinning utgor nu ett forfaringssatt for framstallning av en naringsamnesrik, pulverformig produkt, som genom att sattas till vattenhaltiga vatskor giver en dryck. Detta forfaringssatt kannetecknas darav, att man urlakar ett aromatiska amnen innehallande, vegetabiliskt material med en vattenlosning av en organisk syra, neutraliserar det aromatiska amnen innehallande extraktet, harefter blandar med socker och en atminstone de fasta amnena has mjOlk innehallande produkt, dessutom fOr forhindrande av avskiljning av fettamnen foretager en behandling med en alkaliskt reagerande losning och slutligen torkar det hela. The object of the present invention is now a process for the preparation of a nutrient-rich, powdered product which, by being added to aqueous water shoes, gives a beverage. This procedure can be characterized by leaching an aromatic substance containing vegetable material with an aqueous solution of an organic acid, neutralizing the aromatic substance containing the extract, then mixing with sugar and at least the solid substances having milk-containing product, in addition to preventing separation of the fatty substances is treated with an alkaline reacting solution and finally dries the whole.
Man framstaller lampligen det aromatiska extraktet med citronsyra, sarskilt utvunnen av .vegetabiliska produkter, neutraliserar detsamma med ett natriumsalt, blandar extraktet med socker, injolkpulver och maltextrakt och behandlar det med en alkaliskt reagerande losning, som framstallts av en organisk syra och ett natriumsalt. Extraktet kan utvinnas genom flera urlakningar, varvid man lampligen tva ganger efter varandra extraherar t. ex. rostat och malet, vegetabiliskt material med en vattenlosning av citronsyra, neutraliserar extrakten med ett natriumsalt och sedan efter tillsats av citronsyra anvander atminstone ett av extrakten for extraktion av nytt vegetabiliskt material, varefter man slutligen neutraliserar pa. nytt. Det neutraliserade extraktet forsittes sedan med fordel med socker i och for erhallande av aromen och Mlles darefter f8r aromens forstarkande over annu lake urlakat, vegetabiliskt material. Slutligen blandas exempelvis extraktet under upphettning med soaker, sotmjolkpulver, Injolk och maltextrakt, varvid man under upphettningen aven tillsatter den alkaliskt reagerande 18sningen. Den alkaliskt reagerande losningen framstalles med fordel av ett natriumfosfat, t. ex. natriumbifosfat, citronsyra och eventuellt natriumcitrat. Det vegetabiliska material, som skall urlakas, kan t. ex. utgoras av rostat kaffe. Om man samtidigt anvOnder kaffe av olika ursprung, är det lampligt att behandla varje sort for sig. Sasom utgangsamnen lampa sig forutom vanligt kaffe aven koffeinfritt kaffe och te, sasom svartte. The aromatic extract is suitably prepared with citric acid, specially extracted from vegetable products, neutralized with a sodium salt, the extract mixed with sugar, powdered malt and malt extract and treated with an alkaline reacting solution prepared from an organic acid and a sodium salt. The extract can be extracted by several leachations, whereby one extracts twice in a row, e.g. roasted and ground, vegetable material with an aqueous solution of citric acid, neutralizes the extracts with a sodium salt and then after the addition of citric acid uses at least one of the extracts for extraction of new vegetable material, after which it is finally neutralized pa. new. The neutralized extract is then advantageously provided with sugar in order to obtain the aroma and Mlles thereafter for the strengthening of the aroma over annu lake leached, vegetable material. Finally, for example, the extract is mixed under heating with soaker, soot milk powder, injolk and malt extract, the alkaline-reacting solution also being added during the heating. The alkaline reacting solution is advantageously prepared from a sodium phosphate, e.g. sodium biphosphate, citric acid and optionally sodium citrate. The vegetable material to be leached can e.g. consists of roasted coffee. If you use coffee of different origins at the same time, it is convenient to treat each variety separately. In addition to regular coffee, caffeine-free coffee and tea, as well as black tea, light up.
Exempel 1. 4 kg kornmalt krossas, blandas med 4 liter vatten och macereras genom att fa sta. Efter tillsats av ytterligare 6 liter vat-ten uppkokar man till en temperatur av 1001' C och indunstar till c:a 36° Be efter urpressning av de olosliga cellulosaandelarna. Efter indunstningen erhaller man c:a 21/2 kg maltextrakt, som blandas med 11/,. kg socker. Separat finmalas 2 kg kaffe och underkastas en urlakning med 3 liter varmt vatten, vartill satts 35 g citronsyra. Det erhallna kaffeextraktet uppvarmes till c :a 50° C, varefter man tillsatter 20 g natriumkarbonat, vilket giver en neutralisering av kaffeextraktet. Den urpressa4le kaffeaterstoden forsattes annu en gang med 3 liter vatten, innehallande 40 g citronsyra. Sedan tillsatter man 200 g vatten, van i losts 25 g natriumkarbonat. Natriumkarbonatet giver anyo neutralisering av kaffeextraktet. Det neutraliserade, andra kaffeextraktet urpressas sedan fran aterstoden. I de f orenade kaffeextrakten upplosas 150 g brant socker. Harefter upphettar man till 75° C fOr alt erna en fortjockning av kaffeextraktet saint en bindning av aromen. Den erhallna 2— — vatskan hales annu en gang Over 500 g nyrostat, finmalet kaffe, varvid extraktet ab-• sorberar ytterligare aromatiska amnen. Sedan urpressar man. Darefter tillsatter man 1 kg skummjOlkpulver och 11/, kg av det da maltextraktet under tillsats av en losning, innehallande 20 g citronsyra och 40 g natriumkarbonat. Den av kaffeextrakt, maltextrakt, socker och skummjolkpulver erhallna blandningen forstoftningstorkas till pulver i kanda vakuumindunstningsanordningar. Example 1. 4 kg of barley malt is crushed, mixed with 4 liters of water and macerated by fasting. After adding an additional 6 liters of water, it is boiled to a temperature of 100 DEG C. and evaporated to about 36 DEG C. after squeezing out the insoluble cellulose particles. After evaporation, about 21/2 kg of malt extract is obtained, which is mixed with 11 / ,. kg of sugar. Separately finely ground 2 kg of coffee and subjected to a leaching with 3 liters of warm water, to which was added 35 g of citric acid. The resulting coffee extract is heated to about 50 ° C, after which 20 g of sodium carbonate are added, which gives a neutralization of the coffee extract. The extruded coffee residue was once again filled with 3 liters of water, containing 40 g of citric acid. Then 200 g of water are added, usually 25 g of sodium carbonate are used. The sodium carbonate provides any neutralization of the coffee extract. The neutralized, second coffee extract is then squeezed from the residue. 150 g of brown sugar are dissolved in the unrefined coffee extracts. The mixture is then heated to 75 [deg.] C. For the alters, a thickening of the coffee extract is followed by a binding of the aroma. The resulting 2 - - liquid is taken once more Over 500 g of freshly roasted, finely ground coffee, whereby the extract absorbs additional aromatic substances. Then you squeeze. Then 1 kg of skimmed milk powder and 11 .mu.g of the ground malt extract are added with the addition of a solution containing 20 g of citric acid and 40 g of sodium carbonate. The mixture obtained from coffee extract, malt extract, sugar and skimmed milk powder is spray-dried to a powder in kanda vacuum evaporators.
Exempel 2. 2 kg kaffeextrakt forsattas med 2 kg soaker. Kaffeextraktet erhalles genom flerfaldig urlaking, sasom forklaras i exempel 1. 500 g sotmjolkpulver, 3 liter till c:a 25° Be indunstad rnj 01k och 11A liter till 0 Be indunstat kaffeextrakt blandas med varandra under uppvfirmning och omroring samt upp.hettas till c:a 75° C under tillsats av en alkaliskt reagerande losning. Denna losning framstalles av c:a 25 g natriumcitrat, 75 g natriumbifosfat och 9 g citronsyra. Den erhallna blandningen indunstas i vakuum och forstoftningstorkas till pulver, sasom angives i exempel 1. Example 2. 2 kg of coffee extract is continued with 2 kg of soaker. The coffee extract is obtained by multiple leaching, as explained in Example 1. 500 g of soot milk powder, 3 liters to about 25 ° Be evaporated rnj 01k and 11A liters to 0 Be evaporated coffee extract is mixed with each other during stirring and stirring and heated to c: at 75 ° C with the addition of an alkaline reacting solution. This solution is prepared from about 25 g of sodium citrate, 75 g of sodium biphosphate and 9 g of citric acid. The resulting mixture is evaporated in vacuo and spray dried to powder, as indicated in Example 1.
Den enligt exempel 1 erhallna produkten kan vid anvandning forsattas med varm mj431k, medan densamma enligt exempel 2 irores i varmt vatten och giver ett fardigt mjolkkaffe. De erhallna dryckerna aro mycket naringsrika pa grund av sanamansattningen. Det har vid framstallning av kaffeextrakthaltiga produkter visat sig fordelaktigt att anvanda kaffe av flera olika ursprung. I detta fall rostar man lampligen varje kaffesort for sig. Efter beredningen av ett forsta extrakt framstaller man lampligen av de erhallna aterstoderna annu en gdng ett extrakt men tillsatter darvid endast sh mycket vatten, som de urpresssade aterstoderna forma uppsuga. For arombildningen är det sarskilt fOrdelaktigt, om det erhallna extraktet efter tillsats av soaker dnnu en gang fores Over nyrostat och malet kaffe. The product obtained according to Example 1 can be continued with hot mj431k during use, while the same according to Example 2 is immersed in hot water and gives a finished milk coffee. The drinks obtained are very nutritious due to the same composition. When producing coffee extract-containing products, it has proved advantageous to use coffee of several different origins. In this case, you can roast each coffee separately. After the preparation of a first extract, it is appropriate to produce from the obtained residues an extract once more, but add only that much water, which the extruded residues form to absorb. For the aroma formation it is especially advantageous if the extract obtained after the addition of soaker is once again passed over freshly roasted and ground coffee.
Claims (19)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SE125504T |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SE125504C1 true SE125504C1 (en) | 1949-01-01 |
Family
ID=41924170
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SE125504D SE125504C1 (en) |
Country Status (1)
| Country | Link |
|---|---|
| SE (1) | SE125504C1 (en) |
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0
- SE SE125504D patent/SE125504C1/sv unknown
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