DE565934C - Process for the preservation of any material - Google Patents
Process for the preservation of any materialInfo
- Publication number
- DE565934C DE565934C DE1930565934D DE565934DD DE565934C DE 565934 C DE565934 C DE 565934C DE 1930565934 D DE1930565934 D DE 1930565934D DE 565934D D DE565934D D DE 565934DD DE 565934 C DE565934 C DE 565934C
- Authority
- DE
- Germany
- Prior art keywords
- preservation
- substances
- water
- preparations
- vinegar
- 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
- 238000004321 preservation Methods 0.000 title claims description 7
- 238000000034 method Methods 0.000 title claims description 5
- 239000002253 acid Substances 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 150000007513 acids Chemical class 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 3
- 150000007524 organic acids Chemical class 0.000 claims description 3
- 150000008065 acid anhydrides Chemical class 0.000 claims 1
- 235000005985 organic acids Nutrition 0.000 claims 1
- WFDIJRYMOXRFFG-UHFFFAOYSA-N acetic anhydride Substances CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 10
- 150000003839 salts Chemical class 0.000 description 5
- 235000021419 vinegar Nutrition 0.000 description 4
- 239000000052 vinegar Substances 0.000 description 4
- 235000015090 marinades Nutrition 0.000 description 3
- 150000008064 anhydrides Chemical class 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- CXBNMPMLFONTPO-UHFFFAOYSA-N acetic benzoic anhydride Chemical compound CC(=O)OC(=O)C1=CC=CC=C1 CXBNMPMLFONTPO-UHFFFAOYSA-N 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 229940079920 digestives acid preparations Drugs 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/742—Organic compounds containing oxygen
- A23B2/754—Organic compounds containing oxygen containing carboxyl groups
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
Verfahren zur Konservierung beliebiger Stoffe Verfahren zur Konservierung beliebiger Stoffe, insbesondere von Nahrungs- und Genußmitteln, in wasserhaltigen Zubereitungen durch organische Säuren sind bekannt. Ferner wurde bereits vorgeschlagen, Ülmarinaden durch Zusatz von Öl-Essigsäureanhydrid-Lösungen herzustellen. Es hat sich nun herausgestellt, daß sich auch ölfreieZubereitungen in günstigster Weise durch die Verwendung organischer Säureanhydride, die sich mit dem Wasser der Zubereitungen allmählich in die entsprechenden Säuren umsetzen, konservieren lassen, und zwar ist der Konservierungseffekt erheblich größer als bei Verwendung der fertig gebildeten Säuren. Die Säure wirkt im Entstehungszustand, also viel stärker als sonst, und dementsprechend kann mit weniger Säure die gleiche bisher erstrebte Wirkung erreicht werden. Ein weiterer Vorteil besteht noch darin, daß sich ein Teil des endgültigen Konservierungsmittels erst nach Abschluß der Dose bildet, die Konservierungszeit daher erheblich verlängert wird, indem das Konservierungsmittel erst dann anfängt zu wirken, wenn die Notwendigkeit einer Konservierung in der verschlossenen Dose eintritt. Versuche haben auch ein entsprechend besseres Verhalten der nach der Erfindung gefüllten Dosen ergeben.Process for the preservation of any substances Process for the preservation any substances, in particular from foodstuffs and luxury foods, in water-containing Organic acid preparations are known. It has also already been proposed that Make oil marinades by adding oil-acetic anhydride solutions. It has It has now been found that oil-free preparations can also be used in the most favorable manner through the use of organic acid anhydrides, which are mixed with the water of the preparations gradually convert into the corresponding acids, let preserve, namely the preservation effect is considerably greater than when using the finished ones Acids. The acid acts as it is, so much stronger than usual, and accordingly, the same effect as heretofore sought can be achieved with less acid will. Another advantage is that it is part of the final Preservative only forms the preservation time after the can is closed therefore it is extended considerably by the preservative only starting then to work when the need for preservation in the sealed can entry. Tests also have a correspondingly better behavior according to the invention filled cans.
Nach dem Verfahren der Erfindung kann Essigsäureanhydrid oder auch andere Anhydride, die mit Wasser Säuren ergeben, Verwendung finden, und es können so Nahrungs- und Genußmittel und auch sonstige dem Verderben unterworfene Stoffe, z. B. Nährböden für Bakterien, Leim, Stoffe, die der Zersetzung unterliegen, wie Kaseinstoffe, und solche, die zur Herstellung späterer Kunstprodukte geeignet sind, Verwendung finden.According to the process of the invention, acetic anhydride can or also other anhydrides, which produce acids with water, find use, and can for example foodstuffs and luxury items and other substances that are subject to spoilage, z. B. breeding grounds for bacteria, glue, substances that are subject to decomposition, such as Casein substances, and those that are suitable for the production of later artificial products, Find use.
Statt Essigsäureanhydrid können auch ge-'mischte Anhydride Verwendung finden, wie z. B. Benzoesäure-Essigsäure-Anhydrid Nachfolgend wird ein Ausführungsbeispiel angegeben, das sich auf Verwendung bei an sich bekannter Weise normal zubereiteter Ware versteht.Instead of acetic anhydride, mixed anhydrides can also be used, such as. B. Benzoic acid-acetic acid anhydride In the following, an exemplary embodiment is given which is understood to be used with goods that are normally prepared in a manner known per se.
Unter normal zubereiteter Ware ist zu verstehen: bei Kaltmarinaden: Garmachen im Essigsalzbad, das 6 °1o Essig und 8 °/o Salz nthält; bei Bratware: die normale Behandlung mit einer 3- bis 5°/oigen Salzlösung für ,/.>Stunde, Panieren- und Braten bei etwa [8o°; für Kochmarinaden: Vorbehandlung im Salzbad wie zu Bratware und weiter Kochen für etwa 8 Minuten bei 9o ° im 5°loigen Salzbad evtl. unter Zugabe geringer Mengen Essig.Normally prepared goods are to be understood as follows: for cold marinades: Cooking in a bath of vinegar and salt containing 6 ° 10 vinegar and 8 ° / 0 salt; for fried goods: normal treatment with a 3 to 5% saline solution for, /.> hour, breading and frying at about [8o °; For cooking marinades: pretreatment in the salt bath as with fried food and further Cook for about 8 minutes at 90 ° in a 5 ° salt bath possibly with the addition of small amounts of vinegar.
- Beispiel Die normal zubereiteten Fische werden in Dosen gepackt und mit einem Aufguß versehen, der Essigsäureanhydrid in einer Konzentration enthält, daß sich I bis i112 % Essig im Aufguß bildet, und der weiter 3 bis 5 °/a Salz enthält. Die Dosen werden dann verschlossen.- Example The normally prepared fish are packed in cans and provided with an infusion that contains acetic anhydride in a concentration, that 1 to 12% vinegar forms in the infusion, and it also contains 3 to 5% salt. The cans are then sealed.
Claims (1)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE565934T | 1930-07-08 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE565934C true DE565934C (en) | 1932-12-07 |
Family
ID=6567430
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE1930565934D Expired DE565934C (en) | 1930-07-08 | 1930-07-08 | Process for the preservation of any material |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE565934C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3097996A (en) * | 1959-05-02 | 1963-07-16 | Bayer Ag | Preservatives consisting of mixed anhydrides of alkylcarbonic acids |
-
1930
- 1930-07-08 DE DE1930565934D patent/DE565934C/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3097996A (en) * | 1959-05-02 | 1963-07-16 | Bayer Ag | Preservatives consisting of mixed anhydrides of alkylcarbonic acids |
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