SE194521C1 - - Google Patents

Description

CLASS INTERNATIONAL SWEDISH A 23 I53 k: 1/01 PATENT AND REGISTRATION AGENCY Ans. 6195/1957 was received on 2/7 1957 issued on 15/6 1964 FG KEITEL, HAMBURG, THE FEDERAL REPUBLIC OF GERMANY Salt to produce sustainable juices from root vegetables and vegetables, especially carrot juice It is an extreme fact that raspberries from root vegetables and vegetables. . beets, carrots, celery, etc. only ar0 durable for hell short time, at. room temperature in-trader red: an after 6 hours a change, sum Or them inedible oeh enlarge their valuable biological substances for example vita-mines. These changes are mainly due to the fact that the raw material contains a large number of soil bacilli or soil bacteria, which are peeled off during peeling and washing of the root vegetables. There are still so many spores and bacteria left, even in the vitamin- and nutrient-rich juices favorable for their growth a rapid, unhammed development can take place, and thus Astadkontrue's fine redistribution of the substrate, by, a frau one inch to the .s other .sig increasing amnesomatsningsverkksamhet A andra & Man liar deft proved in practice, that e.g. root vegetables can vain .sa strongly genoontrangda or bemangda [tried anicrobes,, such as e.g. Bacterium eoli, that the raw material joke only surface but to an even greater extent is also infected in dot hire and these hire infections can also to a significant extent drive the harmful CHANGES in the breed juices. At refrigerated temperatures, of course, these processes are somewhat delayed, but the juices are still more enjoyable even after two days, because despite low temperatures, germination of the spores and an increase in the vegetative cells and balitarias take place.

Fortaring 'of such, jasta .safter can lava to MIA • stoma in the intestinal tract and other diseases. A pasteurization of the salts brings about a joke no namovard fdrbattring of dot microblella ratio, admittedly unites the bafkterier magnified- but joke spores. The most common spores are frozen even at 100 ° C, a temperature which, however, completely changes the pure character and taste of the juices. Tenipatures Over 100C, at which admittedly one, sterilization ernals, can forTatou! Inheritance of the aforesaid should not be questioned, in which case fdessfutom important vitamins are understood. A prerequisite in the production of vegetarian sofas is, for the time being, that they retain their raw character in the most majestic way.

In the case of vegetable juices, the conditions are similar. On the clessa is a diverse flora -of ieke Onskvarda microbes, such as spore-forming, and digestive bacteria. For the development of donna flora gaiter idetsamma, sum above fangivits in rsamhand with root vegetables. In the bacterial flora present in all chlorophyll-containing plants, however, a small number of fine-lactic acid bacteria, under favorable conditions, are found to develop after 24-28 .mu.m. However, the bit-lactic acid hardly reaches the stage which corresponds to the initial fermentation, since it is neutralized by buffer substances. If it, however, becomes noticeable in the juice by lowering the pH value, the million is shifted in the direction of the acidic side. The 'thus changing water ion concentration constitutes an obstacle to the development' of the harmful flora. The increasing acidic million bronze increases the rise of the antiseptic activity and can cause it to drop further upon further deterioration in the pH value. However, before the pre-existing antacid bacteria have reached such a stage, a fivefold increase in the harmful flora has already taken place, so that in most cases the juices are already in a state of division. The spontaneous lactic acid bacterial flora has not, during the first 24-48 decades, had any or only limited influence on the development of the pests, germs or spores.

Nowadays, it is generally known in bacteriology that spore carriers and decay bacteria, as indicated above, can not be developed at all - 2— or only to a very small extent developed in an acidic environment, with the degree of water ion concentration playing a decisive role. The existing degrees even develop into vegetative cells. If these can be further reduced by cell division, the further development and formation of new spores is prevented by further decreasing the pH value. However, the vegetative cells behave on the same salt as putrefactive bacteria. They die at low pH values and are thereby destroyed by vararne radar "at 60 ° C, Pit the same sat pretending to be sparing with incipient germination, even though the germination process has still hardly occurred. The spores have thus lost their heat resistance shape. - Alien Bacterium coil, which Or kand sum acid formers, and digestive bacteria aro, were subjected to the same conditions.They are hampered in their development by rising water ion concentration, its Emnesornsattningsverksamhet is suppressed .stutligen and they are killed by the action of heat already at relatively low temperatures.

In the production of plant juices, work has hitherto been done to ensure that the pressed juices are subjected to repeated pasteurization (so-called thin-dipping) or that the raw material (carrots, celery, beets, etc.) is already heated, ie exposed, the same Mr an ang treatment and exposed the juice frau these no more ran vegetables father named heat treatment. When using such methods, it is not possible to make the product purely biological shell free of traces. Remaining spores are selected Doh juices can 5vergh. in foul-smelling, rotten or shabby water shoes. However, it may also occur that the juices treated are in such a state that the changes are not yet clearly apparent before the microorganisms are in a stage where they begin to become virulent. Dilution of such a product can lead to serious illnesses. The risks of fractional sterilization (Tyndallisation), in which the sore microorganisms are not completely frozen, are too much for Isfora, so that it would be possible to use this method at all for the production of therapeutically and lysiologically important plant juices. If one tries from time to time to add acids to the raw material or the product itself, of which other chambers are often indicated below, such lorfarans do not fulfill any salt and other conditions, since a material is not only to be acidified but also fermented. You will not be able to enlarge the spores.

However, were the salts subjected to a heating under pressure at e.g. 120 ° C, .sasam As has already been done, a sporellically germ-free product is obtained, whereby, however, its biological quality, as in the case of thymal dialysis, is completely enlarged. The taste and smell of such salts Oro add appealing. There are no longer any plant juices but only conglomerates of their chemical compounds.

It is also already possible to sterilize salts and, in connection therewith, pre-fermentation for the production of lactic acid. In the case of fruit juices, alltsh, soft juices, these have first been neutralized. With such peat mosses, however, it is best to produce soft drinks (lemonades) and never biological plant salts, the character of which, due to raspberry juice, is to be maintained. However, according to the present invention, this is done by lactic acid fermentation, ie. Through biological preservation and completely untreated rasafter, the lactic acid refraction in the rafters unacquires a stability of the substances and the biological power conditions, whereby adverse changes can no longer occur. If the lactic acid fermentation acts on the one hand, as a stabilizer for a million, it also on the other hand constitutes a biological filter, -can not skip through sore throat spores or frogs, e.g. during epidemic times. According to the present invention, treated plant juices exhibit a generally rich cake taste, as is often the case with the commercially available products.

In accordance with this, the present invention can be characterized mainly by preventing the development of mammalian decay bacteria by a rapidly occurring lactic acid fermentation process, which is adapted to the conditions of the spores, by preventing the spores of the spores, growth, 'now suppresses spore formation and by subsequent pasteurization at low temperature the juices make halibara or t. 0. an. sterita.

Father, in order to bring about a change in the valion concentration, one could, of course, use additives of enjoyable, argan acids to circumvent a fermentation. However, it has been found that in the event of a sudden drop in the pH value, the spores do not develop without. Remain lying passive and pass the pastorization in undamaged condition. The juices also get a bland, nauseating taste, which has a detrimental effect on the enjoyment of the juice in question. In some circuits, such as those of the strongest precursors of such juices, additions of organic acids, most of which are of synthetic origin, are also not tolerated. However, the use of natural acids would mean a substantial increase in the price of the juices without the trace content and taste thereby being able to be favorably affected.

It has now been found that, for example, certain species of so-called lactic acid bacteria, through their enormous growth in vegetable juices, through their intensive acidifying ability, through the formation of food, promote the taste and aroma of the juice, have a very beneficial effect on aromas. itself bast for the fermentation of rasafter of the specified kind. The culture is grown in a malt worm at a temperature between 32 ° and 35 ° C. The duck is left jdsa ea 3 .dygta, after which the bacterial content ho s culture should amount to several hundred anilliarder per ml. This also applies to the use of other injoacic bacteria with different temperature ranges. In the case of a 1 / 2-1% opening of the -saft tempered to 35-38 ° C, the freezing should, in accordance with the usual rules, be used e.g. about 50 billion strongly fermenting virulence lactic acid bacteria per Clt13 -soft, a bacterial content, which is sufficient to already uagra -Hamar lower the pH value to 5.0 and .after ea 10-12 hours possibly even earlier, the jd.snin can be stopped at a pH value of about 4.0 (4.2-3.8).

In order for a snag to be applied at all, for the bacteria conceiving for use, e.g. where the lactic acid bacteria, temperatures, as well as the maximum limits, whereby the formation activity is significantly accelerated and in a short time large amounts of lactic acid are formed. For these conditions, however, large-scale impacts are required, although the highest temperatures that come to the fore are likely to accelerate amnesic metabolism, but to some extent Liven reduced cell division.

Through this kind of quick-release, a groundbreaking development of the spontaneous flora is made impossible, which is an extremely great contribution to the quality of the juices.

The cultures used for the inoculation are suitably shaken vd1 for 1-2 hours before inoculation. The anasc is allowed to settle () and is used for inoculation, only the overlying, yellowish milk-like liquid, thereby preventing attic shell particles from the mask from entering the juice.

Because of the colloids of the 82-acid acid coating, which keep the released cell components floating, they change and after a short time one. precipitation intrader, dr_ (let lampligt aLt forlana 'saften en pa konstla.d yag distadkommen colloidal structure oda att forse saften med en protective colloid, yilket k-an ske med -ur sanaksynpunkt & ch hakteriologisk syn.- punkt neutrala airmen, sasom t. ex In addition, an additive containing, for example, 1-2 per mille agar agar is sufficient, suitably, for example, as liquid 4% aqueous agar.

In the case of stagnant juices present in fermentation, it often occurs that during the precipitation taste lumps form, soon -manly affecting the homogeneous hoarseness of the juice. In order to avoid participation, the .safter are suitably forged in a container with propeller roric, whereby the standing rorels.s soft has prevented the formation of sane lumps. The hoanogenicity of the softness is thereby favorably affected.

Example. The rasoft, which has been prepared under high purity, possibly with sugar added, is heated if agar-agar is to be added before fermentation, rapidly to 40 ° C, after which the usual amount of water agar, 1-2 per mille agar-hardened on the salt quantity, is added. Then the cooling is carried out, g to 20 ° and then heating to 35-38 ° C, so as to inoculate with e.g. 1% ay oyan indicated culture. During the agar treatment, the rudder must be operated at 200 vari / min.

. If a homogenization is found after the fermentation, the juice is immediately reheated to 35-38 ° C and the inoculation is carried out. After inoculation, the agitator is allowed to rotate, as in the previous case but -flied only 50 vary / min. The temperature is kept constant by means of a thermostat at a temperature between 35 and 38 ° C, but closer to 38 ° C. Since the fermentation vessel must be closed during the treatment by means of a lid or the like, carbon dioxide is suitably introduced over the juice. After 4 hours. the pH value should have dropped to 5.0 and after 10-12 hours. eyentuellt annu shorter -Lid to 4.0 (4.2-3.8). When this yate ion concentration is reached, the soft is heated rapidly to 60 ° C, while the agitator is operated up to 200 vary / min, the liquid yacht agar solution until Altos is cooled to 20 ° C, to bring agar agar to coagulation. fine distribution and then the temperature is again raised to 60 ° C, at which temperature the juice is filled into bottles. When filling the shoes, the roasting is taken into account, because these are suitable. The flashes are pasteurized 6.rd-ter immediately at 60 ° for 10 min. The bottle granules are then cooled and a vacuum-free room is created, which contributes to the viability of the juice. It is advisable to take a few bottles out of the usual production and store them for 8 days at 35-38 ° C - or at a delta - to test their durability.

Dot has yisat, sig, that on this salt forward.- -sthltda 'softer, e.g. carrot juice, have unlimited shelf life and that their quality during storage on similar ■ sat sow: yid yin t. o. m. hated. Flora juice, for example, had an extraordinary 'appetite, thirst-quenching, refreshing and aromatic taste without, however, haya losing its. grandkaraktar ay morots-aft. The too many people 'aft (robbery, somewhat qualitative-a taste had disappeared and the soft had more assumed the property ay a soft drink.

Since the cellular substances of the aniolic acid bacteria remain soft, no reduction in the vitamin I content, I, in particular in the B vitamin, does not enter the fat. The carotene content of carrot juice amounted to 4.6-4.8 milligrams / 1-00 can3 salt.

This procedure for biological juice preservation is particularly suitable for such vegetable salts, as aro, produced from root vegetables, for example, carrots, celery, beets, vegetables, nettles, etc. Hansyn mast & harvid are often taken to & after of vegetables with 'from taste point of view' not determinable soekermangder far .forjasn'ngen bora fOarsattas med .sd anycket slacker, t. Ex. 3%, that 'soft tastes clearly soot. By vegetables is meant Mr aven sh.'dana vegetables sum tomatoes and cucumbers, soul hava lower acid content than what .som I alit-an: het occur in fruit.

School juices are enriched with vitamins, e.g. B- and C-vitamins it is advisable to pre-pasteurize -continued juices with: d e.g. black wine bar and the like as well as yeast. Admittedly, such salts lose some of their salt. basic grades but can still be sold under the name natural vitamin juices.

Those in the trade already. now, the existing rhsafts were, as far as non-chemical preservatives come into use, which joke is accepted by some refortnkrs' as the main consumer of these proclucts, extraordinarily responsive to distribute ph because of their low durability. SA: Wilda, these breed juices have so far mostly only been able to be sold on order and are usually not available at all during the months of May, June, July and August. Carrot salt, which is to be sold in the morning, for example, must be prepared early in the morning, and such salts, which are to be served to customers in the afternoon, must be removed in the morning, so that only a few hours pass before digestion. Goods that are not sold on the same day will become worthless the next day.

The preparation of race juices according to the present procedure therefore results in an extraordinary improvement for the first of the salts as such and the second with respect to the pH distribution. In addition, the participation procedure involved a significant reduction in the price of the products. The stores can be stocked with large stocks of shdana salts, and customers do not have to buy their carrot juice every day but can at once thank, for example, a veekoeller monthly requirement.

Furthermore, these salts have great anedic significance, since the idea of dean pre-loads the lactic acid bacteria, I. ex. the plant lactic acid bacteria, in addition to it. physiologically significant lactic acid in addition form amnesic metabolic products, which have a very beneficial effect on. the intestinal system.

Claims (9)

Patent claim: 1. Set to remove MID = salts from root vegetables and vegetables by pre-fermentation with lactic acid-producing bacteria, characterized in that a sn: abbfarjasuing for a time -of maximum 12 hours is made gencan ye: 1pening of salts with highly concentrated, highly fermentable cultures of lactic acid-producing bacteria (eg, waxy lactic acid bacteria) with a bacterial content of, for example, 100-500 billion bacteria per nil or bacterial preparations with one. bacterial content of approximately 50 billion bacteria per g, whereby the addition of bacterial culture resp. bacterial preparation lamp'igen. 'occurs in a multitude of e.g. 1 / 2-1% calculated ph anangden. salt, until tastefully acceptable amounts of analic acid have formed (eg pH 4.2, 4.0 or below) and the fermentation is stopped by pasteurization at low temperature, for example 60 ° C. Salt according to patent application 1, characterized in that the icing is formed during a. suffered from felling 10-12 hours. Salt according to claim 1 'or 2, characterized in that it is eaten during the fermentation Mlles at a temperature of 32-38, suitably 35-38 ° C. Salt according to patent claim 1, 2 or 3, which may be taken as follows. But the juice is a neutral, as a protective colloid subistarts, I. ex. agar-agar, aptly in an anangd of 1-2 'Moo, calculated ph the amount of juice. 5. A salt according to claim 4, characterized in that the colloid, e.g. agar-agar, was added to the farm of a boiling water. Salt according to claims 1-5, characterized in that the fermentation is carried out at the maximum temperature of reap Alive bacteria in combination with large amounts of bacteria. 7. Set according to patent application, n 1-6, can be deduced therefrom, that the culture intended for the purpose before the addition to the soft was subjected to shaking, and that it is then allowed to stand. 'Some time there is a deposit, after which bacterial-rich liquid' is separated by decantation and added 'soft' as inoculum. Sift according to claims 1-7, Urineteeknat, clarav, att. the discharge. : of the juice is removed under stirring. 9. According to patent claims 1-8, it may be claimed that the fermentation of: the juice is taken out, under one. inert .gas atmosphere, e.g. a carbon dioxide anatosphere. Cited publications: Patents from Sweden 109 189; USA 1 417 412, 2 298 32 8.