DE525607C - Process for preparing kola seeds, mainly for shipping - Google Patents
Process for preparing kola seeds, mainly for shippingInfo
- Publication number
- DE525607C DE525607C DER72637D DER0072637D DE525607C DE 525607 C DE525607 C DE 525607C DE R72637 D DER72637 D DE R72637D DE R0072637 D DER0072637 D DE R0072637D DE 525607 C DE525607 C DE 525607C
- Authority
- DE
- Germany
- Prior art keywords
- seeds
- shipping
- kola
- preparing
- mainly
- 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
- 244000228088 Cola acuminata Species 0.000 title claims description 11
- 235000010205 Cola acuminata Nutrition 0.000 title claims description 11
- 235000015438 Cola nitida Nutrition 0.000 title claims description 11
- 238000004519 manufacturing process Methods 0.000 title description 3
- 238000001035 drying Methods 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 12
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 7
- 229960001948 caffeine Drugs 0.000 description 7
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 4
- YAPQBXQYLJRXSA-UHFFFAOYSA-N theobromine Chemical compound CN1C(=O)NC(=O)C2=C1N=CN2C YAPQBXQYLJRXSA-UHFFFAOYSA-N 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- -1 caffeine compound Chemical class 0.000 description 2
- 229960004559 theobromine Drugs 0.000 description 2
- 235000016795 Cola Nutrition 0.000 description 1
- 241001634499 Cola Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000737052 Naso hexacanthus Species 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
Verfahren zur Aufbereitung von Kolasamen, hauptsächlich für den Versand Die Erfindung betrifft ein Verfahren zur Aufbereitung von Kolasamen, hauptsächlich für den Versand von ihrer tropischen Erzeugungsstätte nach Europa. Es ist schon verschiedentlich versucht worden, den bekanntlich durch seinen Coffeingehalt sehr,anregend wirkenden Kolasamen so aufzubereiten, dalä er die einmal für den Versand nach Europa erforderliche Haltbarkeit besitzt und ferner dem Geschmack des Europäers zusagt.Process for preparing kola seeds, mainly for shipping The invention relates primarily to a method of processing kola seeds for shipping from their tropical production site to Europe. It's nice has been tried several times, which is known to be very, stimulating due to its caffeine content to prepare effective kola seeds in such a way that they are once ready for shipping to Europe has the required shelf life and also appeals to the taste of Europeans.
Da der frische Samen infolge seines Gehalts an gebundenem Coffein und Theobromin am wirksamsten ist, so muß das Bestreben jeder Aufbereitung dahin gehen, die Frucht möglichst in ihrer ursprünglichen Zusammensetzung zu erhalten.Because the fresh seed due to its content of bound caffeine and theobromine is most effective, every preparation must endeavor to achieve this go to preserve the fruit in its original composition as far as possible.
Man hat zunächst versucht, die unverletzte Frucht rasch zu trocknen. Dabei muß jedoch die Erhitzung so hoch getrieben werden, daß die Verdaulichkeit der Kolasamen und ihr Geschmack hierdurch geschädigt wird.Attempts were first made to dry the uninjured fruit quickly. However, the heating must be driven so high that the digestibility this will damage the kola seeds and their taste.
Man hat deshalb den frischen Kolasamen in Stückchen von Kaffeebohnengröße zerkleinert, dann auf Haufen geschichtet und im, eigenen Safteinige Tage lang fermentiert, um durch diese Vorbehandlung beim späteren Rösten der Samen die Umwandlung des in dem frischen Samen enthaltenen gebundenen Alkaloids in freies, weniger wirksames Alkaloid zu verhindern. Dieses Verfahren ist aber für das Endprodukt unwirtschaftlich und schädlich; denn der Samen verliert sehr viel wirksamen Saft, während das Samenfleisch sehr stark vom Sauerstoff der Luft angegriffen und zersetzt wird. Ebenso wird der Gerbstoff des frischen Samens, an dem bekanntlich das Coffein gebunden ist, zersetzt. Wenn nun diese Coffeingerbstoffverbindung teilweise zerfällt, was schon allein durch die Einwirkung der in dem frischen Samen selbst enthaltenen, durch seine Zersetzung frei gewordenen Fermente geschieht, so entsteht neben anderen Produkten freies Coffen. Durch die bisherigen Verfahren wird also, die gewünschte Erhaltung der Coffeingerbsäureverbindung des Samens nicht erreicht, sondern im Gegenteil der Zerfall der Coffeinverbindung in Coffein, Glykose und Kolarot gefördert.You therefore have the fresh kola seeds in pieces the size of coffee beans crushed, then piled in piles and fermented in its own juice for a few days, In order to prevent the transformation of the in the fresh seed contained bound alkaloid in free, less effective Prevent alkaloid. However, this process is uneconomical for the end product and harmful; for the seed loses a great deal of effective juice, while the seed flesh is very strongly attacked and decomposed by the oxygen in the air. Likewise, the The tannin of the fresh seed, to which the caffeine is bound, is broken down. If this caffeine compound is now partially disintegrating, that's just because of it the action of those contained in the fresh seed itself, through its decomposition If the ferments that have become free happens, free coffing is created alongside other products. With the previous methods, the desired preservation of the caffeine-terbic acid compound is achieved of the seed is not achieved, but on the contrary the breakdown of the caffeine compound promoted in caffeine, glucose and cola red.
Die Erfindung besteht nun darin, daß: man den frischen, vom Fruchtmark befreiten Kolasamen zwischen der Selbstgärung und der Trocknung mit einem Einschnitt versieht. Diese Maßnahme hat zur Folge, daß während der Selbstgärung nichts von dem wertvollen Saft verlorengeht, während das Trocknen infolge des Einschnitts sich schon bei geringer Wärme rasch vollzieht, wobei das Theobromin bzw. Coffein vollständig erhalten bleibt.The invention consists in that: one the fresh, from the fruit pulp freed kola seeds with an incision between self-fermentation and drying provides. This measure has the consequence that nothing of during the self-fermentation the precious juice is lost, while the drying as a result of the incision takes place Already at low heat it takes place quickly, with the theobromine or caffeine completely preserved.
Die Aufbereitung der Kolasamen erfolgt zweckmäßig auf folgende Weise: Unverletzter frischer Kolasamen wird in reinem Wasser maschinell gewaschen, um ihn von den anhaftenden Unreinigkeiten, nament- lich dem schleimigen Fruchtmark, zu befreien. Dann wird! -er 'in einen Sehälter geschüttet, wo man ihn q. bis 6 Tage der bekannten Selbstgärung -unterwirft. "' Nun werden die Kalasamen in der Mitte leicht angeschnitten, worauf die in dem Samen enthaltenen ätherischen öle durch rasche Trocknung verflächtigt werden. Der Samen ist dann fast unbegrenzt haltbar:The processing of the kola seeds is expediently carried out in the following way: Uninjured fresh kola seeds are machine washed in pure water to remove the adhering impurities, namely Lich the slimy fruit pulp to free. Then it will be! -he 'poured into a container where you can q. subject to the well-known self-fermentation for up to 6 days. "'Now the kala seeds are lightly cut in the middle, whereupon the essential oils contained in the seeds are flattened by rapid drying. The seeds can then be kept almost indefinitely:
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DER72637D DE525607C (en) | 1926-06-16 | 1926-06-16 | Process for preparing kola seeds, mainly for shipping |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DER72637D DE525607C (en) | 1926-06-16 | 1926-06-16 | Process for preparing kola seeds, mainly for shipping |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE525607C true DE525607C (en) | 1931-05-26 |
Family
ID=7414418
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DER72637D Expired DE525607C (en) | 1926-06-16 | 1926-06-16 | Process for preparing kola seeds, mainly for shipping |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE525607C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1037827B (en) * | 1954-11-09 | 1958-08-28 | Unilever Nv | Method of drying legumes |
-
1926
- 1926-06-16 DE DER72637D patent/DE525607C/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1037827B (en) * | 1954-11-09 | 1958-08-28 | Unilever Nv | Method of drying legumes |
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