DE2709965A1 - PROCESS FOR IMPROVING THE COLOR OF BEET CUTS - Google Patents
PROCESS FOR IMPROVING THE COLOR OF BEET CUTSInfo
- Publication number
- DE2709965A1 DE2709965A1 DE19772709965 DE2709965A DE2709965A1 DE 2709965 A1 DE2709965 A1 DE 2709965A1 DE 19772709965 DE19772709965 DE 19772709965 DE 2709965 A DE2709965 A DE 2709965A DE 2709965 A1 DE2709965 A1 DE 2709965A1
- Authority
- DE
- Germany
- Prior art keywords
- color
- improving
- beet
- beet pulp
- hydrogen peroxide
- 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.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims description 8
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 13
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 8
- 241000335053 Beta vulgaris Species 0.000 claims description 8
- 239000000725 suspension Substances 0.000 claims description 6
- 230000003647 oxidation Effects 0.000 claims description 4
- 238000007254 oxidation reaction Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 2
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 2
- 235000021536 Sugar beet Nutrition 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 239000012295 chemical reaction liquid Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000004129 EU approved improving agent Substances 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical class OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229910001854 alkali hydroxide Inorganic materials 0.000 description 1
- 229910001860 alkaline earth metal hydroxide Inorganic materials 0.000 description 1
- 239000003637 basic solution Substances 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000243 solution Substances 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
- A23L5/49—Removing colour by chemical reaction, e.g. bleaching
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Description
Zentralbereich Patente. Marken und LizenzenCentral Patents Department. Trademarks and licenses
509 Leverkusen. Bayerwerk Si/Brü 509 Leverkusen. Bayerwerk Si / Brü
7. März 1977March 7, 1977
Verfahren zur Farbverbesserung von RübenschnitzelnProcess for improving the color of beet pulp
Extrahierte, weitgehend zuckerfreie, getrocknete Rübenschnitzel, die als Nahrungsmittel oder als Bestandteile von Nahrungsmitteln verwendet werden sollen, haben meist eine graue, zementartige Farbe, die in einigen Produkten störend und abschreckend wirkt.Extracted, largely sugar-free, dried beet pulp, used as food or as ingredients Foods intended to be used usually have a gray, cement-like color that is found in some products bothersome and deterrent.
Es wurde nun gefunden, daß man diese störende Farbe beseitigen kann, indem man die Rübenschnitzel in einer wässrigen, alkalischen Suspension mit Wasserstoffperoxid oxidiert.It has now been found that this annoying color can be eliminated by placing the beet pulp in a watery, alkaline suspension oxidized with hydrogen peroxide.
Ausgangsprodukt für das erfindungsgemäße Verfahren sind die bei der Zuckerrübenherstellung anfallenden, extrahierten Rübenschnitzeln, nach einer Vorbehandlung mit entfärbenden und geruchverbessernden Mitteln, z. B. Schwefeldioxid oder Sulfitsalzen, und nach Abscheidung von groben Verunreinigungen, wie z. B. Sand.Starting product for the process according to the invention are the extracted beet pulp from sugar beet production after pre-treatment with decolorizing and odor-improving agents, e.g. B. sulfur dioxide or sulfite salts, and after separation of coarse impurities, such as B. sand.
Außer den Schnitzeln aus Zuckerrüben eignen sich für die Herstellung der erfindungsgemäßen Mittel auch Schnitzel anderer Beta-Arten. Die verwendeten Schnitzel enthalten weniger als 5 %$ vorzugsweise weniger als 1 % Zucker.In addition to the pulp from sugar beet, pulp of other beta types are also suitable for the production of the compositions according to the invention. The chips used contain less than 5% $ preferably less than 1% sugar.
Le A 17 897 - 2 -Le A 17 897 - 2 -
809837/0106809837/0106
Die Oxidation wird mit Wasserstoffperoxid in Konzentrationen yon 0,025 bis 0,2 durchgeführt. Als Reaktionstemperaturen eignen sich solche von 50 bis 800C.The oxidation is carried out with hydrogen peroxide in concentrations of 0.025 to 0.2. Suitable reaction temperatures are those of 50 to 80 ° C.
Das erfindungsgemäße Verfahren wird bei p„-Werten von 8 bis 11 durchgeführt, wobei sowohl mit Alkali- als auch mit Erdalkalihydroxiden alkalisiert werden kann.The method according to the invention is carried out at p "values of 8 to 11 carried out, it being possible to alkalize with both alkali and alkaline earth metal hydroxides.
Die erfindungsgemäße Oxidation liefert in kurzer Zeit Rübenschnitzel von angenehmer, goldgelber Farbe. Um Keirafreiheit zu erreichen, empfiehlt sich die Nachbehandlung der Schnitzel mit Formalin.The oxidation according to the invention provides beet pulp of a pleasant, golden yellow color in a short time. About keira freedom To achieve this, it is advisable to post-treat the schnitzel with formalin.
Die Produkte des erfindungsgemäßen Verfahrens eignen sich hervorragend als Nahrungsmittel oder Bestandteile von Nahrungsmitteln. The products of the process according to the invention are outstandingly suitable as food or constituents of food.
Le A 17 897 - 3 -Le A 17 897 - 3 -
809837/0106809837/0106
100 kg sauer gewaschene und vom Wasser abgetrennte Rübenschnitzel mit ca. 10 % Trockensubstanz werden mit Wasser im Verhältnis 1 : 2,35 suspendiert, so daß eine Suspension mit einem Feststoffgehalt von etwa 3 % vorliegt. Diese Suspension wird jetzt mit Calciumhydroxid (ca. 300 g CaO in Wasser suspendiert) auf einen pH-Wert von 9,5 bis 10,2 gebracht, auf 65 bis 700C erwärmt und zu dieser Suspension soviel Wasserstoffperoxid (30 %ig) zugesetzt, daß die resultierende Lösung 0,05 % Wasserstoffperoxid enthält, wozu etwa 570 g 30 %iges Wasserstoffperoxid benötigt werden.100 kg acid washed and separated from the water beet pulp with approx. 10% dry matter are suspended with water in a ratio of 1: 2.35, so that a suspension is present with a solids content of approx. 3 % . This suspension is now brought to a pH of 9.5 to 10.2 with calcium hydroxide (approx. 300 g of CaO suspended in water), heated to 65 to 70 ° C. and enough hydrogen peroxide (30%) is added to this suspension that the resulting solution contains 0.05 % hydrogen peroxide, for which about 570 g of 30% hydrogen peroxide are required.
Nach ca. 10 Minuten sind die Schnitzel hell (goldgelb). Die Suspension wird in Feststoff und Reaktionsflüssigkeit getrennt. In der Reaktionsflüssigkeit ist noch überschüssiges Wasserstoffperoxid vorhanden, das für den nächsten Ansatz als Grundlösung dient. Die Schnitzel werden mit Wasser bis zur Erreichung von pH 7 gewaschen und dann getrocknet.After about 10 minutes, the schnitzels are light (golden yellow). The suspension is separated into solid and reaction liquid. There is still excess hydrogen peroxide in the reaction liquid, which serves as the basic solution for the next batch. The chips are washed with water until achievement of p H 7 then dried.
Le A 17 897 - 4 -Le A 17 897 - 4 -
809837/0106809837/0106
Claims (3)
durchführt.3. The method according to claim 1, characterized in that the Oxi <
performs.
Priority Applications (7)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19772709965 DE2709965A1 (en) | 1977-03-08 | 1977-03-08 | PROCESS FOR IMPROVING THE COLOR OF BEET CUTS |
| GB8325/78A GB1555647A (en) | 1977-03-08 | 1978-03-02 | Process for the colour of beetchips |
| JP2459278A JPS53109971A (en) | 1977-03-08 | 1978-03-06 | Improvement of color of beet chip |
| FR7806486A FR2382866A1 (en) | 1977-03-08 | 1978-03-07 | PROCESS FOR IMPROVING THE COLORING OF BEET COSSETTES |
| ES467609A ES467609A1 (en) | 1977-03-08 | 1978-03-07 | Process for the colour of beetchips |
| NL7802488A NL7802488A (en) | 1977-03-08 | 1978-03-07 | PROCEDURE TO IMPROVE THE COLOR OF CUTS OF BEET. |
| BE185717A BE864630A (en) | 1977-03-08 | 1978-03-07 | PROCESS FOR IMPROVING THE COLORING OF BEET COSSETTES |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19772709965 DE2709965A1 (en) | 1977-03-08 | 1977-03-08 | PROCESS FOR IMPROVING THE COLOR OF BEET CUTS |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE2709965A1 true DE2709965A1 (en) | 1978-09-14 |
Family
ID=6003027
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19772709965 Pending DE2709965A1 (en) | 1977-03-08 | 1977-03-08 | PROCESS FOR IMPROVING THE COLOR OF BEET CUTS |
Country Status (7)
| Country | Link |
|---|---|
| JP (1) | JPS53109971A (en) |
| BE (1) | BE864630A (en) |
| DE (1) | DE2709965A1 (en) |
| ES (1) | ES467609A1 (en) |
| FR (1) | FR2382866A1 (en) |
| GB (1) | GB1555647A (en) |
| NL (1) | NL7802488A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2647641A1 (en) * | 1989-06-05 | 1990-12-07 | Atochem | PROCESS FOR THE MANUFACTURE OF BLEACHED VEGETABLE PULPES |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6057988U (en) * | 1983-09-29 | 1985-04-23 | 田中 清一 | pickled beets |
| US4737582A (en) * | 1985-06-28 | 1988-04-12 | The Procter & Gamble Company | Absorbent vegetable materials |
| US5043171A (en) * | 1987-01-09 | 1991-08-27 | American Crystal Sugar Company | Mineral enriched sugar beet |
| RO106834B1 (en) * | 1987-06-04 | 1993-07-30 | American Crystal Sugar | METHOD FOR REDUCING THE CONTENT OF OXALIC ACID AND/OR SULPHITE IN SUGAR BEET BURN |
| WO1989004120A2 (en) * | 1987-11-04 | 1989-05-18 | American Crystal Sugar Company | Method of making sugarbeet chip/snack and product obtained thereby |
| US5112638A (en) * | 1989-09-11 | 1992-05-12 | American Crystal Sugar Company | Process for the improvement of edible fiber and product |
| US5137744A (en) * | 1989-09-11 | 1992-08-11 | American Crystal Sugar Company | Process and system for the improvement of edible fiber and product |
| FR2651965B1 (en) * | 1989-09-21 | 1991-12-06 | Atochem | PROCESS FOR THE MANUFACTURE OF BLEACHED VEGETABLE PULPES. |
| FR2660162B1 (en) * | 1990-03-30 | 1992-06-05 | Atochem | PROCESS FOR REMOVAL OF PEROXIDES FROM BLEACHED AND DRIED PLANT SUBSTANCES. |
| FR2673814B1 (en) * | 1991-03-15 | 1993-05-28 | Atochem | PROCESS FOR THE BLEACHING IN A DRY ENVIRONMENT OF PLANT MATERIALS IN PARTICULAR FOR THE MANUFACTURE OF LOW COLOR VEGETABLE FIBERS, USEFUL AS DIETETIC FLOURS. |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE454023A (en) * | ||||
| NL60878C (en) * | 1913-07-07 | |||
| BE407008A (en) * | 1933-12-29 | |||
| DE733327C (en) * | 1941-01-25 | 1943-03-24 | Johannes Hoffmann | Method and device for obtaining feed and food from sugar beet |
| DE837645C (en) * | 1948-10-02 | 1952-04-28 | Metallgesellschaft Ag | Process for the production of products from cellulose, hemicelluloses, pectins, proteins and the like which can be used for nutritional purposes. Like. Containing plants or plant parts |
| GB1117573A (en) * | 1966-06-07 | 1968-06-19 | Council Scient Ind Res | Improvements in or relating to the detoxification of foodstuffs containing aflatoxin |
| IE42583B1 (en) * | 1975-05-13 | 1980-09-10 | Interox Chemicals Ltd | Bleaching |
-
1977
- 1977-03-08 DE DE19772709965 patent/DE2709965A1/en active Pending
-
1978
- 1978-03-02 GB GB8325/78A patent/GB1555647A/en not_active Expired
- 1978-03-06 JP JP2459278A patent/JPS53109971A/en active Pending
- 1978-03-07 NL NL7802488A patent/NL7802488A/en not_active Application Discontinuation
- 1978-03-07 BE BE185717A patent/BE864630A/en unknown
- 1978-03-07 FR FR7806486A patent/FR2382866A1/en not_active Withdrawn
- 1978-03-07 ES ES467609A patent/ES467609A1/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2647641A1 (en) * | 1989-06-05 | 1990-12-07 | Atochem | PROCESS FOR THE MANUFACTURE OF BLEACHED VEGETABLE PULPES |
| EP0402280A1 (en) * | 1989-06-05 | 1990-12-12 | Elf Atochem S.A. | Process for the fabrication of vegetable blanched pulpes |
| US5094866A (en) * | 1989-06-05 | 1992-03-10 | Atochem | Bleaching of vegetable pulps |
Also Published As
| Publication number | Publication date |
|---|---|
| ES467609A1 (en) | 1980-12-16 |
| GB1555647A (en) | 1979-11-14 |
| BE864630A (en) | 1978-09-07 |
| NL7802488A (en) | 1978-09-12 |
| JPS53109971A (en) | 1978-09-26 |
| FR2382866A1 (en) | 1978-10-06 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| OHN | Withdrawal |