DE975577C - Process for coloring food brown - Google Patents
Process for coloring food brownInfo
- Publication number
- DE975577C DE975577C DEO2299A DEO0002299A DE975577C DE 975577 C DE975577 C DE 975577C DE O2299 A DEO2299 A DE O2299A DE O0002299 A DEO0002299 A DE O0002299A DE 975577 C DE975577 C DE 975577C
- Authority
- DE
- Germany
- Prior art keywords
- cocoa
- shells
- way
- extract
- coloring
- 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
- 238000000034 method Methods 0.000 title claims description 9
- 235000013305 food Nutrition 0.000 title claims description 6
- 238000004040 coloring Methods 0.000 title description 4
- 244000299461 Theobroma cacao Species 0.000 claims description 15
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 15
- 239000000284 extract Substances 0.000 claims description 11
- 239000000835 fiber Substances 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- YAPQBXQYLJRXSA-UHFFFAOYSA-N theobromine Chemical compound CN1C(=O)NC(=O)C2=C1N=CN2C YAPQBXQYLJRXSA-UHFFFAOYSA-N 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000012434 pretzels Nutrition 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229960004559 theobromine Drugs 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
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)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
Verfahren zum Braunfärben von Lebensmitteln Es ist bekannt, Kakaoschalen in der Weise zu verwerten, daß man, z. B. mittels Trichloräthv len, das in ihnen enthaltene Kakaofett (etwa 5'10; extrahiert und/oder mittels Chloroform den Gehalt an Theobromin (etwa i bis 20/G) gewinnt. Gelegentlich hat man auch versucht, aus den Schalen Kaffee-Ersatzmittel oder einen Tee herzustellen. Im ganzen hat sich aber die Aufarbeitung der Kakaoschalen schon aus preislichen Gründen nicht gelohnt, weil der hohe Gehalt an Rohfaser (17 bis i8°/o) die Anwendung des Materials für die menschliche Ernährung nicht empfiehlt.Process for browning foodstuffs It is known to utilize cocoa shells in such a way that, for. B. by means of Trichloräthv len, the cocoa fat contained in them (about 5'10; extracted and / or by means of chloroform the content of theobromine (about 1 to 20 / G) wins. Occasionally one has also tried to substitute coffee or coffee from the pods On the whole, however, the processing of the cocoa shells was not worthwhile for reasons of price, because the high content of crude fiber (17 to 18%) does not recommend the use of the material for human consumption.
Zum Stand der Technik gehört es auch, aus Kakaoschalen einen Farbstoffauszug herzustellen, etwa in der Weise, daß man die eingeweichten Schalen mit 35°/oiger Ätznatronlauge behandelt. Hierdurch wird der Farbstoff in Lösung gebracht. Er nimmt aber eine tiefschwarzbraune Tönung an und ist bei der Weiterbearbeitung nicht mehr in Wasser, sondern nur in Alkali löslich. Die Benutzung eines in dieser Weise gewonnenen Farbstoffes zum Färben von Lebensmitteln ist, von einigen wenigen Sonderfällen, z. B. zum Färben von Laugenbrezeln, in der Nahrungsmitteltechnik nicht angängig, da fast alle Nahrungsmittel ein neutrales bis saures Milieu besitzen.The state of the art also includes a dye extract from cocoa pods to produce, for example, in such a way that the soaked shells with 35% Treated with caustic soda. This brings the dye into solution. He takes but a deep black-brown tint and is no longer in the further processing soluble in water but only in alkali. The use of one obtained in this way Coloring agent for coloring food is, of a few special cases, z. B. for coloring pretzels, not widely used in food technology, since almost all foods have a neutral to acidic environment.
Gegenstand der Erfindung ist ein Verfahren zum Braunfärben von Lebensmitteln, die keinen Kakao enthalten, mit Hilfe von Kakaoschalenextrakten. Dieses Verfahren besteht darin, daß man dabei solche Auszüge der Kakaoschalen verwendet, die durch wäßrige, vorzugsweise im Gegenstromverfahren durchgeführte Extraktion gewonnen wurden. Es gelingt auf diese Weise, in technisch einfacher und billiger Art einen Farbstoffextrakt zu gewinnen, der sich für das Färben von Puddings, Soßen, Suppen, Getränken usw. einwandfrei eignet.The invention relates to a method for browning food, the no cocoa contained, with the help of cocoa shell extracts. This method consists in using such extracts from the cocoa pods, the extraction carried out by aqueous, preferably countercurrent, method were won. It succeeds in this way, in a technically easier and cheaper way Way of obtaining a dye extract that is suitable for coloring puddings, sauces, Soups, drinks, etc. perfectly suited.
Wenngleich für die wäßrige Extraktion von Kakaoschalen beliebige Methoden in Betracht kommen, zeigt es sich doch praktisch, daß man vorteilhaft mit reichlichen Mengen Wasser ohne sonstige Hilfsmaßnahmen arbeitet, etwa in Diffusionsaggregaten od. dgl. Dabei ist es insbesondere empfehlenswert, die Auslaugung der Kakaoschalen im Gegenstromprinzip durchzuführen, z. B. so, daß auf ioo Teile frischer Kakaoschalen jeweils 5oo bis I2oo Teile Filtrat der zweiten Aufschlämmung und 5oo bis z2oo Teile Filtrat der dritten Aufschlämmung kommen. Man erhält auf diese Weise hochkonzentrierte Extrakte, etwa 2o bis 30 kg Trockenextrakt auf roo kg Kakaoschalen.Although any method can be used for the aqueous extraction of cocoa shells, it has been found in practice that it is advantageous to work with copious amounts of water without any other auxiliary measures, for example in diffusion units or the like. It is particularly advisable to leach the cocoa shells using the countercurrent principle perform, e.g. B. so that for every 100 parts of fresh cocoa shells there are 500 to 1200 parts of filtrate from the second suspension and 500 to 200 parts of filtrate from the third suspension. In this way, highly concentrated extracts are obtained, about 20 to 30 kg of dry extract on 100 kg of cocoa shells.
Es ist zweckmäßig, rohfaserarme Extrakte zu verwenden. Die Abtrennung der Hauptmenge an Rohfasern bereitet bei der Herstellung des Extraktes keine besonderen Schwierigkeiten. Man kann zu diesem Zweck von Fall zu Fall eine Filtration, ein Absetzenlassen der festen Teile, ein Zentrifugieren od. dgl. anwenden.It is advisable to use extracts that are low in crude fiber. The separation The main amount of raw fibers in the production of the extract does not produce any special Trouble. Filtration can be used for this purpose on a case-by-case basis Allow the solid parts to settle, centrifugation or the like.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEO2299A DE975577C (en) | 1952-04-19 | 1952-04-19 | Process for coloring food brown |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEO2299A DE975577C (en) | 1952-04-19 | 1952-04-19 | Process for coloring food brown |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE975577C true DE975577C (en) | 1962-01-25 |
Family
ID=7349873
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DEO2299A Expired DE975577C (en) | 1952-04-19 | 1952-04-19 | Process for coloring food brown |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE975577C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0203725A1 (en) * | 1985-04-29 | 1986-12-03 | Devro, Inc. | Food browning composition |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB189714624A (en) * | 1897-06-16 | 1897-07-31 | Hans Christensen | A New or Improved Extract of Cocoa Husks, and a Method of Preparing the same. |
| DE896290C (en) * | 1951-10-20 | 1954-10-25 | Oetker August Dr Fa | Process for the manufacture of products containing cocoa |
-
1952
- 1952-04-19 DE DEO2299A patent/DE975577C/en not_active Expired
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB189714624A (en) * | 1897-06-16 | 1897-07-31 | Hans Christensen | A New or Improved Extract of Cocoa Husks, and a Method of Preparing the same. |
| DE896290C (en) * | 1951-10-20 | 1954-10-25 | Oetker August Dr Fa | Process for the manufacture of products containing cocoa |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0203725A1 (en) * | 1985-04-29 | 1986-12-03 | Devro, Inc. | Food browning composition |
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