Physical-chemical-biological procedure to inhibit the perturbing action of the tannin in the industrialization of the materials containing the complex fecula-albuminoides-tanino (Machine-translation by Google Translate, not legally binding)

摘要

Biological chemical physical procedure, to inhibit the disturbing action of tannin, in the industrialization of the materials contained in the albumin tannin complex, characterized by the fact that the effect of converting the tannin into a salt that lacks ionization, contributes to the clarifying effects and that does not disturb the solubilization, peptonization and fermentation, by ordinary methods, avoiding during them, the precipitations of starch and albuminoids and without inhibiting the action of the ferments and diastases, to which the fruits, seeds and roots that contain the albuminoid tannin starch complex, such as acorns, chestnuts, cassava, manioc and the like, either those in the form of harian, chopped or whole and before proceeding to its industrialization by the usual means, are subjected to a previous impregnation, uniformly and at room temperature, with an aqueous solution of magnesium bicarbonate, or a mixture of a of salts whose mutual reaction oxygenates the aforementioned bicarbonate, in order to completely convert the tannin, into magnesium tannate (insoluble and lumpy) and neutralize all the free acids that may exist in the matter under treatment, which allows to use containers and iron utensils, without the materials under development take bad color, by the formation of iron tannate or other salt of said metal, all of which is achieved by maintaining the bath in nuetra or alkaline reaction, during the process of industrialization after the impregnation. (Machine-translation by Google Translate, not legally binding)