DE1043049B - Process for preserving perishable foods, especially fruits and other vegetables - Google Patents

Description

GERMAN

The invention relates to a protective coating for perishable foods, particularly fruits and others Vegetables. Such a coating must meet the following conditions:

It must first have the desired protective effect, i. H. be so dense that it can get fungus and bacteria denied access to the protected property. He must and is allowed to cling to the protected property not be brittle. Furthermore, it must not be easily removable from the good, e.g. B. by simply washing up with water, since the treated goods, e.g. B. by rain, in practice unavoidable is.

The protective coating may also improve the taste, smell, appearance and feel of the treated Do not change the good and z. B. do not touch sticky.

Finally, the application of the coating must be carried out in a manner that is gentle on the material being treated, d. H. z. B. not at high temperature.

Numerous protective coatings are known, but none of which meet all of the above conditions fulfilled at the same time. So is z. B. the use of a solution of shellac in alcohol has been proposed, however, the coating obtained is brittle and does not adhere sufficiently firmly. When adding beeswax, Paraffin oil, castor oil or the like to such protective solutions creates a waxy or greasy one Coating that can also be applied by simply rubbing or washing with water or with a soap solution can be removed. There are already aqueous alkaline and ammoniacal solutions of shellac and copal resin have been suggested for keeping coffee and grains fresh, however, the solution must be applied hot. To prevent the development of bacteria and Incidentally, the alkaline agent of this solution is not suitable for fungi.

Finally, there is the use of damar resin has been proposed for these purposes, but this is normally not soluble in alcohol, so that it cannot be used to make alcoholic solutions.

In contrast, the inventive method is characterized in that the fresh to be kept Food, especially fruits, are coated with an alcoholic solution, which is 5 to Contains 10 percent by weight rosin, 1 to 4% shellac and 0 to 1% glycerine.

The coating produced in this way also fulfills the conditions mentioned at the beginning. Through the simultaneous The presence of shellac and rosin makes the coating sticky and not brittle and is also not washable. As the solution method for preserving

perishable foods, in particular

Fruits and other vegetables

Applicant:
Gabriel Fadlallah Kher, Beirut (Lebanon)

Representative: P. Meffert, patent attorney,
Koblenz, Kaiser-Wilhelm-Ring 27

Claimed priority:
Lebanon from the 21st time 1956

Gabriel Fadlallah Kher, Beirut (Lebanon),
has been named as the inventor

does not contain a substantial proportion of fat, the coating obtained looks neither waxy nor greasy and doesn't feel sticky either. The extremely low glycerin content only reduces the hardness of the coating. Finally, the coating according to the invention can be applied cold, so that it is also suitable for sensitive Food can be used.

The proportions of rosin and shellac can vary within fairly wide limits, but it is It is particularly useful that the weight proportion of rosin is three times the weight proportion of Shellac amounts. A total proportion of rosin and shellac of 5 to 15 percent by weight is generally sufficient. You can add glycerine to the solution to make the protective membrane malleable to make and prevent its crumbling. The glycerine content is generally very low and practically does not exceed 1 percent by weight.

The following solution has given very good results for the treatment of citrus:

Colophony 7.5 percent by weight

Shellac 2.5

Glycerine 0.1

Rest alcohol.

The coating or the superficial impregnation of the food with this solution does not offer any special Difficulty and takes place in the cold state in the usual way in suitable systems Sprinkle, dip, or stir.

«OS 077/668,

The treated foods are covered with a membrane, which they protect against the mold appreciates and maintaining their state of freshness without changing the appearance, smell and of taste under the normal climatic conditions of cold, temperate and subtropical Countries guaranteed up to a maximum temperature of the order of 35 ° C.

The same solution can be used for treating fruits other than citrus and vegetables be used. Furthermore, excellent results have been obtained in keeping eggs fresh, which were simply covered with a fine membrane of this solution.

Claims (4)

Claims: 15 1. Process for preserving perishable foods, especially fruits and other vegetables, characterized in that they are coated with an alcoholic solution which contain 5 to 10 percent by weight rosin, 1 to 4% shellac and 0 to 1% glycerine contains. 2. The method according to claim 1, characterized in that the solution in total 5 to 15 percent by weight Contains rosin and shellac. 3. The method according to claim 1, characterized in that the rosin content of the solution in percent by weight is three times the shellac content. 4. The method according to claim 1, characterized in that the glycerine content does not exceed 0.2 ° / ». Considered publications:
German Patent Nos. 131 277, 116 183;
British Patent Nos. 435 587, 541 007;
Swiss Patent No. 133 786;
U.S. Patent No. 1,246,392;
Trill I: "Roasting and Roasted Goods", 1934, p. 347. © 809 677/668 10.53