CS225529B1 - Preparation of colouring agent from the beet-root - Google Patents

Description

The invention relates to a red beet coloring preparation (Beta vulgaris)

It has hitherto been known to prepare red beet dye concentrates after obtaining juice by compression and concentration under normal pressure or in a vacuum evaporator. The stability of such preparations is enhanced by the addition of caramel syrup, tea extract or acorn broth after previous partial fermentation. Higher stability of the preparations is achieved by removing sugars by fermentation of the juice, while at the same time more preferably removing the typical earthy aroma of the feedstock.

Several methods for producing dye concentrate or powder from fermented beet juice using yeast Torula, Candida utilis, Saccharomyces cerevisiae are described in the literature. The aim of the processes is to obtain a neutral flavor dye concentrate and stable during storage. The direct method of juice production requires long heating and evaporation in an inert atmosphere to remove the typical beet zone and prevent dye decomposition. The production of dye concentrate from fermented juice using these microorganisms reduces the content of fermentable sugars to a minimum, but requires considerable dilution of the juice with water before fermentation.

- 2,225,529

The yield of the dyes from the feedstock is greatly increased by the diffusion process as compared to compression, but also diluting with water and subsequent energy consumption requirements for concentrate production by evaporation of water.

The above-mentioned disadvantages are substantially eliminated by the method of preparation of the dye preparation according to the invention, by crushing the raw material, pressing, fermenting the juice and concentrating it under vacuum, characterized in that the fermentation is carried out by pure Saccharomyces oviformis wine yeast culture. grape must. Fermentation can be carried out after adjusting the juice to pH 4.8 -5.0 or without adjusting the pH of the juice.

In accordance with the present invention, the following process is carried out: The perfectly washed raw material is crushed on a stainless steel machine, pressed immediately, and the squeezed juice is centrifuged to remove dispersed particles, pasteurized at 85-90 ° C in a flow pasteurizer / 1 min. and subsequently cooled to inactivate the enzymes. Short-term pasteurization causes dyes to decrease by 6 to 7% on average · Pasteurized juice is fermented 5 .. | ^from inoculum prepared by culturing yeast Saccharomyces oviformis / Tokaj 76 / DV 10-25-34 from the KVUW Bratislava collection / on grape must after inoculation from slanted agar. The nutrient medium is prepared by diluting the concentrated grape must by feeding it with nitrogen and phosphorus components. Self-fermentation is prepared by inoculation into pasteurized beet juice. Passage of the inoculum to maintain the optimal physiological state of the culture is necessary. The fermentation process takes place at 30 or 37 ° C for 24 hours. The fermentation medium can be adjusted with citric acid in the pH range of 4.8 to -5.0 or fermented without adjusting the pH. The pH adjustment does not result in a significant decrease in the dye content but in a faster fermentability of the sugars.

Example

225 529

The juice was fermented at 30 ° C and 37 ° C. The table shows data on dye retention and decrease in fermentable sugars (invert) after 24 hours of fermentation in the state after pH adjustment to 4.8 and in the state without pH / pH adjustment »6 / ·

temperature ° C PH retention of dyes % residual sugar 30 4.8 86.8 4.7 6.0 87.1 10.5

4.8 85.7 2.4

37 6.0 84.0 5.3

Note: the original sugar content (invert) was 77.3 € · ΐ ^

The average dye loss during fermentation is 13-14%, with minor losses observed at a lower temperature. After the fermentation is complete, the yeast biomass is centrifuged and, after washing, can be used for further fermentation (necessary to regularly monitor its activity) or, after drying, suitable for feed. The clarified saccharide juice is concentrated in a vacuum evaporator at a temperature of 50-55 ° C to 35% or more of the refractometric solids. The primary dye loss at concentration is 3.3%. Ethanol is a by-product. The dye concentrate obtained is stable for several months. It is stored at low temperatures of 0-4 ° C or can be dried to a powder.

T

Fermentation and subsequent concentration of beet stocks completely remove the characteristic odor that comes from the raw material. A red beet dye of neutral taste is obtained and fragrant. The dye obtained in this way can be used for coloring food products without fear of affecting other organoleptic characteristics of the product.

Claims (2)

D Η E D Μ Έ T OF THE INVENTION 225! 1. A process for the preparation of the dye preparation from red beet extended by grinding the raw material, molding, fermentation of the juice and _the concentrated in vacuo, characterized in that the fermentation is carried out a pure culture wine yeasts Sac charomyces oviformis, wherein the inoculum was prepared by culturing the yeast diluted grape must . 2 _a process for the preparation cut down to claim 1 characterized in that the fermentation is carried out at a pH of 4.8 to 5.0 juices.