NO136946B - DEVICE FOR REGULATING THE OPERATING CURRENT FOR A TERMORELE. - Google Patents
DEVICE FOR REGULATING THE OPERATING CURRENT FOR A TERMORELE. Download PDFInfo
- Publication number
- NO136946B NO136946B NO159/73A NO15973A NO136946B NO 136946 B NO136946 B NO 136946B NO 159/73 A NO159/73 A NO 159/73A NO 15973 A NO15973 A NO 15973A NO 136946 B NO136946 B NO 136946B
- Authority
- NO
- Norway
- Prior art keywords
- lysine
- glutaminate
- termorele
- regulating
- foodstuff
- Prior art date
Links
- 230000001105 regulatory effect Effects 0.000 title 1
- 235000016709 nutrition Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 description 10
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 9
- 235000015097 nutrients Nutrition 0.000 description 8
- 239000004472 Lysine Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- HOMROMWVNDUGRI-RVZXSAGBSA-N (2s)-2-aminopentanedioic acid;(2s)-2,6-diaminohexanoic acid Chemical compound NCCCC[C@H](N)C(O)=O.OC(=O)[C@@H](N)CCC(O)=O HOMROMWVNDUGRI-RVZXSAGBSA-N 0.000 description 4
- 235000019766 L-Lysine Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000003776 cleavage reaction Methods 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 230000007017 scission Effects 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 229960002989 glutamic acid Drugs 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 235000021400 peanut butter Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 241001553178 Arachis glabrata Species 0.000 description 1
- LSPHULWDVZXLIL-UHFFFAOYSA-N Camphoric acid Natural products CC1(C)C(C(O)=O)CCC1(C)C(O)=O LSPHULWDVZXLIL-UHFFFAOYSA-N 0.000 description 1
- 241000173371 Garcinia indica Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- -1 amino compound Chemical class 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- LSPHULWDVZXLIL-QUBYGPBYSA-N camphoric acid Chemical compound CC1(C)[C@H](C(O)=O)CC[C@]1(C)C(O)=O LSPHULWDVZXLIL-QUBYGPBYSA-N 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021149 fatty food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000014659 low sodium diet Nutrition 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- WPLOVIFNBMNBPD-ATHMIXSHSA-N subtilin Chemical compound CC1SCC(NC2=O)C(=O)NC(CC(N)=O)C(=O)NC(C(=O)NC(CCCCN)C(=O)NC(C(C)CC)C(=O)NC(=C)C(=O)NC(CCCCN)C(O)=O)CSC(C)C2NC(=O)C(CC(C)C)NC(=O)C1NC(=O)C(CCC(N)=O)NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C1NC(=O)C(=C/C)/NC(=O)C(CCC(N)=O)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)CNC(=O)C(NC(=O)C(NC(=O)C2NC(=O)CNC(=O)C3CCCN3C(=O)C(NC(=O)C3NC(=O)C(CC(C)C)NC(=O)C(=C)NC(=O)C(CCC(O)=O)NC(=O)C(NC(=O)C(CCCCN)NC(=O)C(N)CC=4C5=CC=CC=C5NC=4)CSC3)C(C)SC2)C(C)C)C(C)SC1)CC1=CC=CC=C1 WPLOVIFNBMNBPD-ATHMIXSHSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- H—ELECTRICITY
- H01—ELECTRIC ELEMENTS
- H01H—ELECTRIC SWITCHES; RELAYS; SELECTORS; EMERGENCY PROTECTIVE DEVICES
- H01H71/00—Details of the protective switches or relays covered by groups H01H73/00 - H01H83/00
- H01H71/74—Means for adjusting the conditions under which the device will function to provide protection
- H01H71/7427—Adjusting only the electrothermal mechanism
-
- H—ELECTRICITY
- H01—ELECTRIC ELEMENTS
- H01H—ELECTRIC SWITCHES; RELAYS; SELECTORS; EMERGENCY PROTECTIVE DEVICES
- H01H71/00—Details of the protective switches or relays covered by groups H01H73/00 - H01H83/00
- H01H71/10—Operating or release mechanisms
- H01H71/12—Automatic release mechanisms with or without manual release
- H01H71/14—Electrothermal mechanisms
- H01H71/16—Electrothermal mechanisms with bimetal element
- H01H71/162—Electrothermal mechanisms with bimetal element with compensation for ambient temperature
-
- H—ELECTRICITY
- H01—ELECTRIC ELEMENTS
- H01H—ELECTRIC SWITCHES; RELAYS; SELECTORS; EMERGENCY PROTECTIVE DEVICES
- H01H71/00—Details of the protective switches or relays covered by groups H01H73/00 - H01H83/00
- H01H71/74—Means for adjusting the conditions under which the device will function to provide protection
- H01H71/7427—Adjusting only the electrothermal mechanism
- H01H2071/7454—Adjusting only the electrothermal mechanism with adjustable axis of transmission lever between bimetal element and trip lever
Landscapes
- Thermally Actuated Switches (AREA)
- Crystals, And After-Treatments Of Crystals (AREA)
- Emergency Protection Circuit Devices (AREA)
- General Induction Heating (AREA)
- Breakers (AREA)
- Relay Circuits (AREA)
Description
Fremgangsmåte for fremstilling av næringsmidler med forbedret smak og øket næringsverdi. Process for the production of foodstuffs with improved taste and increased nutritional value.
Nærværende oppfinnelse vedrører fremstilling av olje og/eller fettholdige næringsmidler med forbedret smak og øket næringsverdi. The present invention relates to the production of oil and/or fat-containing foodstuffs with improved taste and increased nutritional value.
Det er alminnelig kjent at næringsverdien for matvarer, særlig vegetabilske, slik som melprodukter, kan økes ved å tilsette L-lysin, en aminosyre som er vesent-lig for ernæringen. Når L-lysin tilsettes mel, fra hvilket f. eks. brød, kjeks eller bakverk fremstilles, oppstår den ulempe at det verdifulle L-lysin tapes ved spalting under stekingen. It is common knowledge that the nutritional value of foodstuffs, especially vegetable ones, such as flour products, can be increased by adding L-lysine, an amino acid which is essential for nutrition. When L-lysine is added to flour, from which e.g. bread, biscuits or pastries are produced, the disadvantage arises that the valuable L-lysine is lost by cleavage during baking.
Det er også kjent at lysin, som en ami-noforbindelse, danner salter med syrer, som hydroklorsyre, kamfersyre glutaminsyre og sitronsyre. It is also known that lysine, as an amino compound, forms salts with acids, such as hydrochloric acid, camphoric acid, glutamic acid and citric acid.
Det er nå overraskende blitt funnet at It has now surprisingly been found that
L-lysin-L-glutaminat, som er saltet fra L-lysin- og L-glutaminsyre, ikke bare er av betydning som næringsmiddel, men også er i besittelse av verdifulle egenskaper som L-lysine-L-glutaminate, which is the salt from L-lysine and L-glutamic acid, is not only important as a foodstuff, but also possesses valuable properties such as
smaksmiddel i olje- og/eller fettholdige matvarer. Slike matvarer har en forbedret smak og øket næringsverdi hvis L-lysin-L-glutaminat fordeles i den. flavoring agent in oily and/or fatty foods. Such foods have an improved taste and increased nutritional value if L-lysine-L-glutamate is distributed in it.
Nærværende oppfinnelse består følge-lig i å innarbeide L-lysin-L-glutaminat i et olje- og fettholdig næringsmiddel. The present invention therefore consists in incorporating L-lysine-L-glutaminate into an oil- and fat-containing foodstuff.
Oppfinnelsen bringes fortrinsvis til ut-førelse ved å tilsette L-lysin-L-glutaminat til næringsmidler ferdige for konsumering eller til næringsmidler som, hvis de ikke er ferdige til bruk, ikke behøver å varmes opp etter tilsetning av næringsstoffet. Såle-des kan oppfinnelsen med spesiell fordel tilpasses for pastaer o. 1. næringsmidler som inneholder olje og/eller fett, f. eks. smør, kunstsmør, margarin, sjokolade-masse, peanutsmør, fløte, majones o. 1. hvilke næringsmidler vanligvis konsumeres med stekte matvarer, som brød, kjeks, kaker, toast og i det hele tatt stekte pro-dukter i sin alminnelighet. Ved å tilsette L-lysin-L-glutaminat til en masse eller an-net næringsmiddel som konsumeres sam-men med et stekt næringsmiddel, kan næringsverdien for dieten økes mere for en gitt tilsetning av næringsstoff enn ved å innarbeide L-lysin-L-glutaminat eller L-lysin i det stekte næringsmiddel, da i det tilfelle næringsstoffet må innarbeides før stekingen og tap av dette oppstår. The invention is preferably carried out by adding L-lysine-L-glutaminate to foodstuffs ready for consumption or to foodstuffs which, if they are not ready for use, do not need to be heated after the addition of the nutrient. Thus, the invention can be adapted with particular advantage for pastas etc. 1. foodstuffs containing oil and/or fat, e.g. butter, artificial butter, margarine, chocolate mass, peanut butter, cream, mayonnaise etc. 1. which foods are usually consumed with fried foods, such as bread, biscuits, cakes, toast and fried products in general. By adding L-lysine-L-glutaminate to a pulp or other food that is consumed together with a fried food, the nutritional value of the diet can be increased more for a given addition of nutrient than by incorporating L-lysine-L- glutamate or L-lysine in the fried food, as in that case the nutrient must be incorporated before frying and loss of this occurs.
Imidlertid skal det forstås at oppfinnelsen ikke er begrenset til slike foretrukne anvendelser, og oppfinnelsen omfatter et hvilket som helst olje- eller fettholdig næringsmiddel i hvilket L-lysin-L-glutaminat er blitt innarbeidet. However, it should be understood that the invention is not limited to such preferred applications, and the invention encompasses any oil or fat-containing foodstuff in which L-lysine-L-glutaminate has been incorporated.
I realiteten, blant de næringsmidler til hvilke det er særlig hensiktsmessig å tilsette L-lysin-L-glutaminat, er makaroni og spaghetti og andre melprodukter som inneholder olje og/eller fett, tiltross for at slike matvarer må oppvarmes etterpå. L-lysin-L-glutaminatet kan også tilsettes stekte næringsmidler i løpet av fremstil-lingen, dvs. før stekingen. Ved disse anvendelser av oppfinnelsen er det da nødven-dig å ta i betraktning at noe tap av næringsstoff inntreffer p.g.a. spalting ved høy temperatur. In reality, among the foods to which it is particularly appropriate to add L-lysine-L-glutamate, are macaroni and spaghetti and other flour products that contain oil and/or fat, despite the fact that such foods must be heated afterwards. The L-lysine-L-glutamate can also be added to fried foods during production, i.e. before frying. In these applications of the invention, it is then necessary to take into account that some loss of nutrients occurs due to cleavage at high temperature.
Mengden av L-lysin-L-glutaminat som fordeles i næringsmidlene kan varieres. Den ønskede mengde, vanligvis 0,1—0,5 pst. basert på næringsmidlets vekt (beregnet som vannfritt produkt), kan bestemmes ved hjelp av smaksprøver. Når nærings-1 midlet skal oppvarmes etterpå i slik grad. at spaltningstap kan oppstå, kan en no.e høyere prosentandel av næringsstoffet være nødvendig, men vanligvis er det til-strekkelig også i slike tilfelle å tilsette en mengde på 0,2—0,6 vektsprosent L-lysin-L-glutaminat basert på vekten av det vannfri næringsmiddel. L-lysin-L-glutaminat kan fordeles i matvarer på enkel måte ved hjelp av kjev-ler, knaer eller andre vanligvis brukte blandehj elpemidler. The amount of L-lysine-L-glutaminate that is distributed in the nutrients can be varied. The desired amount, usually 0.1-0.5% based on the food's weight (calculated as anhydrous product), can be determined by means of taste tests. When the nutrient 1 is to be heated afterwards to such an extent. that cleavage losses may occur, a somewhat higher percentage of the nutrient may be necessary, but usually it is also sufficient in such cases to add an amount of 0.2-0.6% by weight of L-lysine-L-glutaminate based on the weight of the anhydrous foodstuff. L-lysine-L-glutaminate can be distributed in foodstuffs in a simple way with the help of rolling pins, kneaders or other commonly used mixing aids.
Fremgangsmåten ifølge oppfinnelsen er av spesiell betydning for fremstilling av saltfrie dieter, for å forbedre smaken av næringsmidlene som anvendes i dem og for å øke næringsverdien. The method according to the invention is of particular importance for the production of salt-free diets, to improve the taste of the nutrients used in them and to increase the nutritional value.
Eksempel 1. Example 1.
0,5 g L-lysin-L-glutaminat ble fordelt ved knaing i 250 g saltfri margarin av vanlig handelsvare. 25 smakere merket en avgjort forbedring i smaken med hensyn til det ubehand-lede utgangsprodukt. 0.5 g of L-lysine-L-glutaminate was distributed by kneading in 250 g of salt-free margarine from a normal commercial product. 25 tasters noted a definite improvement in taste with regard to the untreated starting product.
Eksempel 2. Example 2.
I 100 g peanutsmør, oppnådd ved for-maling av skrellede peanøtter, ble 0,4 g L-lysin-L-glutaminat fordelt ved knaing. Det fremkom en merkbar forbedring i smaken. In 100 g of peanut butter, obtained by pre-grinding peeled peanuts, 0.4 g of L-lysine-L-glutaminate was distributed by crushing. There was a noticeable improvement in taste.
Claims (2)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR7201369A FR2167438B1 (en) | 1972-01-14 | 1972-01-14 |
Publications (2)
Publication Number | Publication Date |
---|---|
NO136946B true NO136946B (en) | 1977-08-22 |
NO136946C NO136946C (en) | 1977-11-30 |
Family
ID=9091980
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NO159/73A NO136946C (en) | 1972-01-14 | 1973-01-12 | DEVICE FOR REGULATING THE OPERATING POWER FOR A TERMORELE |
Country Status (14)
Country | Link |
---|---|
US (1) | US3800261A (en) |
AT (1) | AT331339B (en) |
BE (1) | BE793834A (en) |
BR (1) | BR7300227D0 (en) |
CA (1) | CA970006A (en) |
CH (1) | CH567798A5 (en) |
DK (1) | DK141566C (en) |
ES (1) | ES410615A1 (en) |
FR (1) | FR2167438B1 (en) |
GB (1) | GB1413693A (en) |
IT (1) | IT978172B (en) |
NL (1) | NL7300428A (en) |
NO (1) | NO136946C (en) |
SE (1) | SE388072B (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4623536A (en) * | 1985-06-13 | 1986-11-18 | Church & Dwight Co., Inc. | Sodium bicarbonate containing toothpaste |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB742883A (en) * | 1953-02-19 | 1956-01-04 | Sunvic Controls Ltd | Improvements in electric snap-action switches |
US2784278A (en) * | 1954-02-01 | 1957-03-05 | Fed Electric Prod Co | Automatic circuit breaker with calibration provisions |
US3155795A (en) * | 1962-08-24 | 1964-11-03 | Gen Electric | Circuit breaker trip device with ambient compensation and adjusting means therefor |
US3484728A (en) * | 1967-08-21 | 1969-12-16 | Ite Imperial Corp | Adjustable strength electro-magnet with constant air gap |
US3523263A (en) * | 1968-01-12 | 1970-08-04 | Robertshaw Controls Co | Electromagnetic apparatus |
-
0
- BE BE793834D patent/BE793834A/en not_active IP Right Cessation
-
1972
- 1972-01-14 FR FR7201369A patent/FR2167438B1/fr not_active Expired
-
1973
- 1973-01-11 NL NL7300428A patent/NL7300428A/xx not_active Application Discontinuation
- 1973-01-11 SE SE7300341A patent/SE388072B/en unknown
- 1973-01-11 AT AT23573*#A patent/AT331339B/en not_active IP Right Cessation
- 1973-01-11 BR BR73227A patent/BR7300227D0/en unknown
- 1973-01-12 GB GB182973A patent/GB1413693A/en not_active Expired
- 1973-01-12 DK DK19673A patent/DK141566C/en active
- 1973-01-12 NO NO159/73A patent/NO136946C/en unknown
- 1973-01-12 CH CH49273A patent/CH567798A5/xx not_active IP Right Cessation
- 1973-01-12 CA CA161,192A patent/CA970006A/en not_active Expired
- 1973-01-13 ES ES410615A patent/ES410615A1/en not_active Expired
- 1973-01-15 US US00323675A patent/US3800261A/en not_active Expired - Lifetime
- 1973-01-15 IT IT19228/73A patent/IT978172B/en active
Also Published As
Publication number | Publication date |
---|---|
DE2300746A1 (en) | 1973-07-19 |
FR2167438A1 (en) | 1973-08-24 |
AT331339B (en) | 1976-08-10 |
CH567798A5 (en) | 1975-10-15 |
BE793834A (en) | 1973-05-02 |
CA970006A (en) | 1975-06-24 |
DK141566B (en) | 1980-04-21 |
IT978172B (en) | 1974-09-20 |
DE2300746B2 (en) | 1975-12-04 |
DK141566C (en) | 1980-10-06 |
NL7300428A (en) | 1973-07-17 |
FR2167438B1 (en) | 1976-10-29 |
ES410615A1 (en) | 1976-01-01 |
US3800261A (en) | 1974-03-26 |
SE388072B (en) | 1976-09-20 |
GB1413693A (en) | 1975-11-12 |
ATA23573A (en) | 1975-11-15 |
BR7300227D0 (en) | 1973-10-09 |
NO136946C (en) | 1977-11-30 |
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