AT109011B - Process for preserving fermented and unfermented fruit and fruit juices as well as malt seasonings. - Google Patents

Process for preserving fermented and unfermented fruit and fruit juices as well as malt seasonings.

Info

Publication number
AT109011B
AT109011B AT109011DA AT109011B AT 109011 B AT109011 B AT 109011B AT 109011D A AT109011D A AT 109011DA AT 109011 B AT109011 B AT 109011B
Authority
AT
Austria
Prior art keywords
fruit
seasonings
malt
well
unfermented
Prior art date
Application number
Other languages
German (de)
Inventor
Max Dr Hamburg
Original Assignee
Max Dr Hamburg
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Max Dr Hamburg filed Critical Max Dr Hamburg
Application granted granted Critical
Publication of AT109011B publication Critical patent/AT109011B/en

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  • Seasonings (AREA)

Description

  

   <Desc/Clms Page number 1> 
 
 EMI1.1 
   säften   sowie von   Malzwiirzeu.   



   Den Gegenstand des Stammpatentes Nr. 99280 bildet ein Verfahren zur Haltbarmachung von vergorenen und unvergorenen Frucht-und Obstsäften sowie von   Malzwürzen,   dadurch gekennzeichnet, dass man die   Säfte   oder Würzen mit geeigneten. sauerstoffabgebenden Materialien, z. B. Peroxyden, 
 EMI1.2 
 würzen durch längere Zeit in lebhafter   Bewegung hält.   z. B. durch Durchleiten von Luft, Kohlensäure u. dgl. oder durch Kochen ; durch die lebhafte Bewegung der Flüssigkeit wird das Zusammenballen der ausgeschiedenenKolloidstoffebefördertundderennachträglicheEntfernungerleichtert. 

**WARNUNG** Ende DESC Feld kannt Anfang CLMS uberlappen**.



   <Desc / Clms Page number 1>
 
 EMI1.1
   juices as well as malt curd.



   The subject of the parent patent no. 99280 is a process for preserving fermented and unfermented fruit and fruit juices as well as malt seasonings, characterized in that the juices or seasonings are mixed with suitable ones. oxygen releasing materials, e.g. B. peroxides,
 EMI1.2
 Keeps seasoning in lively motion for a long time. z. B. by passing air, carbonic acid and. like. Or by cooking; The lively movement of the liquid promotes the agglomeration of the precipitated colloidal substances and facilitates their subsequent removal.

** WARNING ** End of DESC field may overlap beginning of CLMS **.

Claims (1)

PATENT-ANSPRUCH : EMI1.3 **WARNUNG** Ende CLMS Feld Kannt Anfang DESC uberlappen**. PATENT CLAIM: EMI1.3 ** WARNING ** End of CLMS field may overlap beginning of DESC **.
AT109011D 1922-09-12 1926-01-13 Process for preserving fermented and unfermented fruit and fruit juices as well as malt seasonings. AT109011B (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AT99280T 1922-09-12
AT109011T 1926-01-13

Publications (1)

Publication Number Publication Date
AT109011B true AT109011B (en) 1928-03-10

Family

ID=29402101

Family Applications (1)

Application Number Title Priority Date Filing Date
AT109011D AT109011B (en) 1922-09-12 1926-01-13 Process for preserving fermented and unfermented fruit and fruit juices as well as malt seasonings.

Country Status (1)

Country Link
AT (1) AT109011B (en)

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