DE102022112108A1 - Process for producing paints, dyes and dyes - Google Patents

Abstract

Disclosed is a method, in particular of a food coloring, comprising the following steps: - First crushing of plant parts and / or eggshells to form a first color precursor; - Mixing the first color precursor with a fat-containing carrier to form a second color precursor; - Second crushing of the first color precursor in the second color precursor; - Homogenizing the second color precursor to a color.

Description

Technical field

The present disclosure relates to methods for producing and applying colors, in particular food colorings.

background

Colors for food not only have to compensate for color changes due to processing or satisfy consumers' color expectations. Colors for food in particular must meet the increased expectations of healthy and sustainably produced food. These should also not be subject to an additives regulation, e.g. with a corresponding E number declaration. They should be usable or usable as coloring foods without any declaration. This also applies to colors in cosmetic products. In these areas the selection is still limited. Improvements in these areas are desirable.

Description

One task is to improve the coloring of food and in particular to improve processes for the production and application of natural food colors.

An aim of embodiments of the present disclosure is to provide natural and/or safe food colors as coloring foods that meet the increased demands of users/processors and end customers for natural, health-safe and/or environmentally friendly colors that can be produced. In particular, edible, coloring parts of plants (in particular those that can be classified as coloring foods in the sense of an additive regulation), in particular edible flowers and/or leaves and/or eggshells, can be considered as coloring edible components. In addition, cocoa butter, vegetable oils and/or other animal and/or vegetable fats and oils can be used as basic raw materials or carrier materials.

Furthermore, certain embodiments are characterized by a long shelf life, high fineness, high homogeneity (bonding of the color solids (pigments) with the corresponding carrier materials (fats and oils)), suitable viscosity (flowability), high color intensity (color depth), long color stability (no fading). /color fading), relative taste neutrality (no extreme taste of its own), high gloss (particularly with cocoa butter colors) and/or easy processing/functionality.

Additionally or alternatively, embodiments can be characterized by environmentally friendly and/or health-safe applications. Furthermore, embodiments can be characterized by being easy to declare as coloring food, because according to the technical process to be explained, these food colors can be classified as coloring food.

An advantage of embodiments of the disclosure may be that the coloring solids remain essentially contained in the paint. In the case of prior art food colors, these must be removed using various chemical or mechanical methods. The advantage of leaving the solids in the color mass is that the color pigments remain completely in the color mass and therefore there is hardly any loss of color or pigment. This can result in high color intensity, color depth and color stability. Furthermore, this can lead to the advantage that this color is not classified as an additive in the sense of an additive labeling regulation, but as a coloring food. This advantage can make an official declaration of the color considerably easier, as the administrative time involved in quality assurance (obligation to declare) is reduced. Furthermore, this can lead to the advantage that corresponding colors can be advertised as natural, coloring foods to the end consumer.

Processing whole flowers, leaves or eggshells according to one of the disclosed processes can also have the advantage that the color stability is high. Colors made from flowers, leaves and/or eggshells can have a high level of light-insensitive color stability.

This task is solved by the disclosed technology, which is defined by the subject matter of the independent claims. The dependent claims relate to corresponding further training. Various aspects and embodiments of these aspects that provide additional features and advantages are disclosed below.

Further aspects and embodiments of these aspects are disclosed below.

• - Erstes Zerkleinern von Pflanzenteilen und/oder Eierschalen zu einem ersten Farbvorprodukt;
• - Vermengen des ersten Farbvorproduktes mit einem fetthaltigen Trägerstoff zu einem zweiten Farbvorprodukt;
• - Zweites Zerkleinern des ersten Farbvorproduktes in dem zweiten Farbvorprodukt;
• - Homogenisieren des zweiten Farbvorproduktes zu einer Farbe.

A first aspect relates to a process, in particular a food coloring, comprising the following steps:

• - First crushing of plant parts and/or eggshells into a first color precursor;
• - Mixing the first color precursor with a fat-containing carrier to form a second color precursor;
• - Second crushing of the first color precursor in the second color precursor;
• - Homogenizing the second color precursor to one color.

The method can be carried out in particular with plant parts from one or more plant varieties. Alternatively, the process can be carried out using eggshells from one or more animal species. Additionally or alternatively, the process can also be carried out with plant parts from one or more plant varieties as well as with eggshells from one or more animal species. This advantageously allows a given color to be mixed together.

In particular, the plant parts and/or the eggshells can be cleaned before or after the first crushing. This can be done, for example, by washing and/or by shock freezing.

The proportions of the first color precursor and the fat-containing carrier in the second color precursor can vary. The ratio can be specified in particular depending on a desired color intensity or depending on a structure of the first color precursor. For example, 30% - 45% of plant parts and/or eggshells can be mixed with 70% - 55% of the carrier substance. In some embodiments, even 55% plant parts and/or eggshells can be added to 45% carrier material.

The homogenization can in particular be carried out using an emulsifier, for example a lecithin-based emulsifier.

• - Tagetes;
• - Kornblume;
• - Veilchen;
• - Goldmelisse;
• - Malve;
• - Rose;
• - Färberdistel;
• - Hanf;
• - Pfingstrose;
• - Dahlie;
• - Tulpe;
• - Mohn;
• - Birke;
• - Olive; und/oder
• - Brennnessel.

An embodiment of the first aspect relates to a method, wherein the plant parts comprise one or more of the following plant species:

• - marigolds;
• - cornflower;
• - violets;
• - golden balm;
• - mallow;
• - Rose;
• - safflower;
• - hemp;
• - peony;
• - dahlia;
• - tulip;
• - Poppy;
• - birch;
• - Olive; and or
• - Nettle.

An embodiment of the first aspect relates to a method in which eggshells come from chicken eggs.

• - eine Zerkleinerung der Pflanzenteile auf eine Größe von 1 bis 3 mm, insbesondere ca. 2 mm umfasst; und/oder
• - eine Zerkleinerung der Eierschalen auf eine Größe von 0.5 mm bis 1.5 mm, insbesondere ca. 1 mm.

An embodiment of the first aspect relates to a method, wherein the first comminution comprises one or both of the following comminutions:

• - Comminutes the plant parts to a size of 1 to 3 mm, in particular approximately 2 mm; and or
• - crushing the eggshells to a size of 0.5 mm to 1.5 mm, in particular approx. 1 mm.

An embodiment of the first aspect relates to a method in which the mixing with the fat-containing carrier takes place at a temperature between 45° Celsius and 65° Celsius, in particular at a temperature of approximately 55° Celsius.

Deodorized or non-deodorized cocoa butter can be used as a fatty carrier. In addition, coconut fat, coconut oil, palm fat, palm oil, butter and/or pure butter fat (anhydrous butter) can optionally be used as a fatty carrier. In principle, all types of margarine and all types of vegetable oils can be used as a fatty carrier. Of course, a fatty carrier can also comprise a combination of different oils and/or fats. A fatty carrier does not have to consist exclusively of fat.

An embodiment of the first aspect relates to a method in which the second comminution of the first color precursor takes place in such a way that the first color precursor has a size smaller than 50 micrometers, in particular between 9 micrometers and 30 micrometers.

Crushing may include crushing and chopping. The crushing can be done with a mill, eg stone mill, ball mill. Depending on the strength of the plant parts and/or egg shells used, the chopping can take more than 6, 8 or 24 hours. Alternatively The shredding can continue until sufficient shredding has occurred. This can be determined in particular with a sensor, for example an imaging sensor.

An embodiment of the first aspect relates to a method in which the second comminution takes place at a temperature of at least 40° Celsius, in particular 45° Celsius.

In particular, the temperature in the mixing and second chopping steps does not fall below 40° or 45° Celsius. This advantageously ensures that the fat crystals remain dissolved.

An embodiment of the first aspect relates to a method in which the homogenization takes place at a temperature of at least 40° Celsius, in particular 45° Celsius.

In particular, the temperature in the mixing, second chopping and homogenizing steps does not fall below 40° or 45° Celsius. This advantageously ensures that the cocoa butter-fat crystals remain dissolved.

An embodiment of the first aspect relates to a method wherein the homogenized color is filtered, extracted and/or refined.

Filtering can, in particular, involve sieving. Refining can be done by pressing to obtain color extract. In particular, the solids that remain during pressing cannot be used further. Refining can also be carried out with the addition of a solvent. Extraction can in particular be carried out physically, so that the color pigment is dissolved from the solid.

The filtering, extraction and/or refining can in particular be carried out at a minimum temperature of 37°C and a maximum of 65°C. Additionally or alternatively, one or more of these processes can also be carried out at a temperature of up to 80 ° C, in particular in phases.

• - Magnesiumcarbonat;
• - Magnesiumcitrat;
• - Natroncarbonat;
• - Calciumcarbonat;
• - Zitronensäure;
• - Essigsäure;
• - Weinsteinsäure;
• - Marmorstaub/-Pulver;
• - Reismehl;
• - Reisstärke;
• - Weizenstärke;
• - Weizenmehl;
• - Haferstärke;
• - modifizierte Stärke;
• - Kalk;
• - Betulin;
• - Birkenrinden-Extrakt.

An embodiment of the first aspect relates to a method comprising adding one or more of the following substances:

• - magnesium carbonate;
• - magnesium citrate;
• - baking soda;
• - calcium carbonate;
• - citric acid;
• - acetic acid;
• - tartaric acid;
• - marble dust/powder;
• - rice flour;
• - rice starch;
• - wheat starch;
• - wheat flour;
• - oat starch;
• - modified starch;
• - Lime;
• - betulin;
• - Birch bark extract.

An embodiment of the first aspect relates to a method in which the second color precursor is cooled.

Cooling or tempering can take place in particular at the end of homogenization.

A second aspect concerns a color, in particular for food, obtainable by a process according to the previous aspect.

A third aspect concerns a coloring of a food, comprising one or more colors according to the previous aspect.

Short description of the characters

• 1 ein Ablaufdiagramm für ein Verfahren zur Herstellung einer Farbe nach einer Ausführungsform der Offenbarung.

Further advantages and features result from the following embodiments, which refer to the figures. The figures do not show the embodiments to scale. The dimensions of the various features can be enlarged or reduced accordingly, in particular for the clarity of the description. This shows, partly schematized:

• 1 a flowchart for a method for producing a color according to an embodiment of the disclosure.

In the following description, reference is made to the accompanying drawings, which form a part of the disclosure and in which are shown by way of illustration specific aspects in which the present disclosure may be understood. In the following descriptions, identical reference numbers refer to identical or at least functionally or structurally similar features.

In general, a disclosure about a described method also applies to a corresponding device for carrying out the method ren or manufacture, or for a corresponding system which includes one or more devices, and vice versa. For example, if a specific method step is described, a corresponding device may include a feature to carry out the described method step, even if this feature is not explicitly described or shown. On the other hand, if, for example, a specific device is described based on functional units and/or structural features, a corresponding method may include a step that carries out the described functionality or with which a corresponding structure can be produced, even if such steps are not explicitly described or illustrated are. Likewise, a system can be provided with appropriate device features or with features to carry out a specific process step. Features of the various aspects and embodiments described above or below may be combined with one another unless expressly stated otherwise.

Description of the characters

1 shows a method 100 with various process steps, according to an embodiment, for producing a color.

In a first step 110, plant parts and/or eggshells are dried. The plant parts can have a residual moisture of approx. 4% - 5%. The eggshells can have a residual moisture of up to 2%.

In the next step 120, the dried plant parts are pre-shredded to a size of 2 mm. In addition, dry and sanitized eggshells are pre-shredded to a solid size of approx. 1 mm.

Thereafter, in step 130, a certain amount of, in particular deodorized, cocoa butter is liquefied and in particular heated to 55 ° C. A predetermined amount of dry plant parts and/or eggshells is added to the warmed cocoa butter and mixed. The plant parts and/or the eggshells can have a proportion of up to 55% in the total amount, in particular approx. 35%.

In a next step 140, the cocoa butter plant mass is crushed, pressed and/or rolled. This operation is carried out with a mill, in particular a stone mill, a ball mill or another suitable mill, for example an olive press. The process lasts until the solids of the plant parts have been crushed or ground to a solid size or particle size of 9 micrometers to 30 micrometers. In particular, a mass temperature of 45 °C can be maintained. This advantageously ensures that cocoa butter-fat crystals remain dissolved.

In the next step 150, the mass is homogenized, in particular at a mass temperature of 45 ° C. The aim is to combine the plant color particles and the cocoa butter into a permanently bonded color mass.

The homogenized color mass is subsequently either sieved or filtered and/or refined in step 160. The filtering process produces a paint mass containing solids. A pressing process is carried out during refining or extraction. At the end of the pressing process, a solid-free color extract is obtained. This priority can be carried out in particular with a minimum temperature of 37°C and in particular with a maximum temperature of 65°C.

Following this, step 170 can be carried out and the sieved, filtered and/or refined color mass can be processed into various shapes and/or packaged. This can be done in particular at a mass temperature of 32 °C.

Depending on the color, the type and proportion of plant parts and/or the type and proportion of eggshells are selected. Colors can also be based solely on one type of plant and/or solely on eggshells.

• - Airbrush-Techniken (Sprühtechnik);
• - Pinsel- Techniken;
• - Finger-Techniken aller Art;
• - Blase-Techniken aller Art;
• - Schwamm-Techniken aller Art;
• - Tuch-Techniken aller Art;
• - Tauch-Techniken aller Art;
• - Gieß-Techniken aller Art.

A paint produced according to the first aspect can be used for a number of applications: for coating, decorating, coloring and/or spraying shapes of all kinds, in particular polycarbonate shapes, as well as other shapes for the production of chocolate products, confectionery, slices and pralines of all kinds. In particular, one or more of the following techniques can be used:

• - Airbrush techniques (spray technique);
• - brush techniques;
• - Finger techniques of all kinds;
• - Bubble techniques of all kinds;
• - Sponge techniques of all kinds;
• - Cloth techniques of all kinds;
• - Diving techniques of all kinds;
• - Casting techniques of all kinds.

Also for chocolate products, chocolate-like products as well as confectionery and The colors can be used in all kinds of baked goods, nut masses, almond masses and spreads, ice cream products, dairy products and/or beverage products, in particular with one or more of the above-mentioned application techniques.

Such a color can also be used outside the food sector, for example for cosmetic products, especially for make-up and/or bathing.

The products produced with a color according to the invention can have the following advantages: high color intensity, long color stability (pigment stability), high gloss, and/or neutral taste.

In an embodiment similar to the embodiment in 1 a color with flowers and leaves based on cocoa butter is produced. To do this, fresh plant parts are first cleaned and made germ-free. This can be done in particular by means of a shock freezing process and, for example, at a temperature of -40 ° C and a storage time of in particular 24 hours. The plant parts must then be gently dried in a special drying device at 39°C to a maximum of 42°C and a relative humidity of a maximum of 35% for at least 48 hours to 72 hours. This therefore affects step 110 of in 1 presented procedure. In particular, step 110 can be carried out so that a relative residual moisture of 4% for the dried plant parts is not exceeded.

In the next process step 120, the dried plant parts are pre-shredded to a grain size of 1 mm to 2 mm. This process can be carried out with any suitable shredding device.

Thereafter, in process step 130, a predetermined amount, for example 55% to 70% of the total amount, of deodorized cocoa butter is liquefied in a warming container and heated to 55 ° C. Then a predetermined amount, for example 45% to 30% of the total amount of plant parts, dry plant parts with a maximum residual moisture of 4% and pre-crushed plant parts are added to the liquid cocoa butter mass in the cocoa butter. This can be done in particular by means of a thermally adjustable stirring device. In particular, a total mass temperature of max. 60°C cannot be exceeded. If this temperature is exceeded, a disadvantageous frying effect can occur. This negatively affects the color pigments or coloring dyes of the flowers and leaves, so that they lose their color.

The cocoa butter plant mass is then filled into a stirring and rolling device. The purpose of this special device is to crush or roll the cocoa butter flower or leaf mass. This is step 140. In particular, a rotational speed of at least 70 revolutions per minute can be maintained. The stirring-rolling process can be carried out with suitable stone mills, ball mills and other suitable mills. The process can take several hours, especially more than one, two or three hours, depending on the fibrousness and corresponding high viscosity factor of the flowers and/or leaves. A goal of the processing step 140 is, on the one hand, to crush and/or rub the solids of the plant parts (flowers and leaves) to a required solids size or particle size of approximately 18 micrometers, so that the fibers have a maximum, fine particle size of have approximately 18 micrometers. On the one hand, it is particularly important to overcome the high viscosity of the mass of plant parts and cocoa butter using the rolling-stirring process or to reduce it to such an extent that a processing-friendly flowability (fluidity) is achieved.

On the other hand, the plant solids can in particular be pre-homogenized with the cocoa butter mass, which is advantageous in order to obtain a fully functioning end product. In particular, a constant mass temperature of 45 ° C to max. 55 ° C and / or a rotation speed of the agitator of 70 revolutions (RPM) per minute can be maintained. One aim of this processing step is to keep the cocoa butter-fat crystals in the total mass in dissolved form (free-floating fat crystals) at this temperature and stirring speed in order to achieve fineness and pre-homogenization and the final tempering of the stability-giving and glossy cocoa butter crystals ( Beta - crystals) of the mass to initiate or reach. At the end of the rolling-stirring process in method step 140, the cocoa butter color mass can be sieved, in particular with a mass temperature of 48 ° C, in particular with a vibrating sieve machine. This temperature can be advantageous because the viscosity of the mass is low at this temperature and effective screening can be ensured.

The sieved mass is then homogenized in process step 150 at a mass temperature of max. 60 ° C and, in particular, made tasteless. For this purpose, the mass, which is particularly warm at around 48°C, can be placed in a cylindrical device with an agitator and a pump are given. The mass is then homogenized and made neutral in taste with constant stirring and pumping through the mass by means of thermal circulation and air exchange (ventilation effect) of the device, with a running time of in particular approx. 10 hours, at a constant temperature of in particular a maximum of 60 ° C. The homogenization temperature cannot exceed the maximum temperature of 60°C. Advantageously, the solids are not separated from the cocoa butter again. One goal of this homogenization process is, as already indicated above, to combine the solids with the cocoa butter crystals to form a permanently homogeneous mass. At the same time, the constant stirring, for example at a rotation speed of approx. 50 revolutions per minute and pumping (moving the mass) at particularly 60°C, causes undesirable plant aromatic substances to escape, so that relative taste neutrality can be improved. At the end of this process, the cocoa butter color that is ready for processing or sale can advantageously have glossy and taste properties and a firm and homogeneous structure. This also means that the cocoa butter color can be tempered accordingly.

In order to achieve good gloss and/or strength, the cocoa butter color can be gradually brought from a minimum of 45°C to a maximum of 50°C to a final processing temperature of 33°C to a maximum of 34°C, with constant stirring/shearing or agitation or be cooled down. The color mass can be cooled down (tempered) in the last hour of the homogenization process and is carried out gradually from the mass temperature of 60°C to 34°C. This process can be achieved with the homogenization device if it is equipped with a sufficient cooling function. The aim is to initiate the necessary pre-crystallization of the cocoa butter color or cocoa butter crystals (beta crystals) in order to obtain an ideally pre-crystallized, stable and precisely tempered cocoa butter color in the last step, the filling step 170, which after complete crystallization or solidification it enables immediate further processing for users or customers. This thermal or heat-reducing and mechanical process is called a tempering process or a pre-crystallization process. This can be carried out in particular to bring the cocoa butter fat crystals into a stable shape in order to obtain a ready-to-sell, stable and shiny cocoa butter color at the end of the manufacturing process. As described above, the cocoa butter crystals are kept in dissolved form in the coloring mass at a maximum of 60°C. The aim of the pre-crystallization process or tempering is to increase and maintain the crystals (beta crystals) in the mass that are responsible for the required stability and gloss, so that the undesired crystals, which are responsible for an unstable, brittle, peaty and dull texture of the the finished cocoa butter color would be responsible for reducing or melting. This can be achieved using the procedure described. When the ideal mass temperature of 33°C to max. 34°C is reached, the cocoa butter color can be filled into appropriate sales containers and sealed.

The process described above can also be implemented with other vegetable and/or animal oils and fats. In particular, the pre-crystallization step or tempering step in the form described can be omitted or can take place differently.

When using certain plants and/or flowers, e.g. cornflower blossoms, the process can be changed or adapted to the flower structure. This is particularly true for plants that have a firm, straw-like, tough solid structure. To do this, the stirring-rolling process described above can be carried out for at least 24 hours. The rotation speed of 70 revolutions per minute and/or the pre-homogenization process as described above can be maintained.

For other plants, e.g. marigold flowers, the stirring-rolling process does not need to be carried out for 24 hours, but for at least 12 hours to achieve the desired fineness of approximately 18 micrometers.

In principle, a longer running time for the stirring-rolling process can be expected for composite plants, such as cornflowers or marigolds, due to the petal solid structure, than for flowers that belong to the mallow family, such as hibiscus. For the hibiscus flowers, which have a less solid solid structure, the running time of the stirring and rolling process is shorter and can be completed after 8 hours to 9 hours.

In a particularly preferred embodiment, the size of the plant parts is measured using a sensor, in particular an imaging sensor, and the stirring-rolling process is ended when the predetermined size of the plant parts, for example 18 micrometers, is reached.

In an embodiment similar to the embodiment in 1 a cocoa butter-based egg shell paint is produced.

The previously dried and sanitized eggshells can still be left over have a moisture content of approx. 2%. The eggshells are crushed to a solid or grain size of 1 mm to 2 mm. This process is carried out using a suitable shredding device.

A certain amount, in particular approximately 55% of the total amount, of deodorized cocoa butter is then liquefied in a warming container and heated to approximately 55°C. A certain amount, in particular 40% to max. 45% of the total amount, of dry eggshells with a residual moisture content of approximately 2% and pre-crushed eggshells is then stirred into the cocoa butter mass, in particular by means of a thermally controllable stirring device. A total mass temperature of max. 80°C can be maintained. If this temperature is exceeded, a disadvantageous roasting effect can occur. This causes the proteins to be “roasted” and can cause the eggshells to turn brown, so that the desired white color is no longer achieved.

If a brown or caramel color is desired, the frying/roasting effect can be achieved specifically during the process. Before the actual manufacturing process, the eggshells can be heated in a drying oven at approx. 180°C for one or two hours until a core temperature of the eggshells of approx. 150°C to 170°C is reached. The proteins in the eggshells are browned or caramelized so that the desired shade of brown is achieved. The cocoa butter and eggshell mixture is then filled into a stirring and rolling device. This allows the cocoa butter-eggshell mass to be crushed or rolled. A rotational speed of at least 70 revolutions per minute can also be maintained. This stirring-rolling process can be carried out with suitable stone mills, ball mills and other suitable mills. Depending on the grain size of the eggshells and the viscosity factor of the second color precursor, the process takes several hours. The aim of this processing step is, on the one hand, to crush/grind the solids/granules to a required solids/particle size of approx. 18 micrometers, so that the solids have a particle size of approx. 18 micrometers.

In this process, the relatively high viscosity of the mass must be overcome or reduced to such an extent by means of the rolling and stirring process that a process-friendly flowability (fluidity) is achieved. On the other hand, this can be done to ensure pre-homogenization of the solids with the cocoa butter mass. A constant mass temperature of 45°C to max. 55°C and a rotation speed of the agitator of at least 70 revolutions (RPM) per minute must be maintained. The aim is to keep the cocoa butter-fat crystals in the total mass in dissolved form (free-floating fat crystals) at this temperature and stirring speed, the required fineness and the required pre-homogenization and the final tempering of the stability and shine-giving cocoa butter crystals (Beta - Crystals) to introduce the mass.

At the end of this rolling and stirring process, the cocoa butter color mass is sieved, in particular with a mass temperature of 48°C. This can be done with a vibrating screen machine. Maintaining a temperature of approx. 48° advantageously allows the viscosity of the mass to be relatively low and effective sieving can be guaranteed.

The sieved mass is then specifically homogenized and/or made tasteless at a mass temperature of max. 60 °C. For this purpose, the mass, which is particularly warm at 48°C, can be placed in a cylindrical device with an agitator and a pump. The mass is then homogenized and/or neutral in taste with constant stirring and/or pumping by means of thermal circulation and/or an air exchange (ventilation effect) and in particular with a running time of approximately 10 hours, at a particularly constant temperature of in particular a maximum of 60° C made. The homogenization temperature does not need to exceed the maximum temperature of 60°C. Otherwise the solids could separate from the cocoa butter again. The aim of the homogenization process, as explained above, is to combine the solids with the cocoa butter crystals to form a permanently homogeneous mass. At the same time, the constant stirring at a speed of approx. 70 revolutions per minute and pumping (moving the mass) at particularly 60°C cause undesirable aromas to escape, so that taste neutrality can be ensured.

At the end of this process, the cocoa butter color that is ready for processing or sale can have glossy properties and/or a solid and homogeneous structure. The cocoa butter color can also be tempered. In order to achieve good gloss and/or strength, the cocoa butter color must be brought gradually from approx. 45°C to 50°C to a processing temperature of approx. 33°C to 34°C with constant stirring/shearing or agitation. be cooled down. The color mass can be cooled (“tempered”) in the last hour of the homogenization process. In particular, tempering is carried out gradually from the mass temperature of 60 ° C to 34 ° C. This process can be done with homogenization tion device can be achieved if it is equipped with a cooling function. The aim is to initiate the necessary pre-crystallization of the cocoa butter color or cocoa butter crystals (beta crystals) in order to obtain an ideally pre-crystallized, stable and precisely tempered cocoa butter color in the final step, the filling step. After complete crystallization or solidification, immediate further processing can be carried out by users/customers.

This thermal or heat-reducing and mechanical process is referred to as the tempering process or pre-crystallization process. This can be done to bring the cocoa butter fat crystals into a stable shape in order to obtain a ready-to-sell, stable and shiny cocoa butter color at the end of the manufacturing process. As described above, the cocoa butter crystals are kept in dissolved form in the coloring mass at a maximum of 60° C. The aim of the pre-crystallization process or tempering is to multiply and maintain the crystals (beta crystals) in the mass that are responsible for the required stability and gloss, so that the crystals that are responsible for an unstable, brittle, peaty and matt texture of the finished product Cocoa butter color would be responsible for reducing or melting. This can be achieved using the process technology described above. When the mass temperature of 33°C to 34°C has been reached, i.e. the mass is ideally pre-crystallized, the cocoa butter color is filled into appropriate sales containers and sealed.

The process described above can also be implemented with other vegetable and/or animal oils and fats. In particular, the pre-crystallization process or tempering process in the form described can be omitted.

Claims (13)

A method for producing a color, in particular a food coloring, comprising the following steps: - First crushing (120) of plant parts and/or eggshells into a first color precursor; - Mixing (130) the first color precursor with a fat-containing carrier to form a second color precursor; - Second crushing (140) of the first color precursor in the second color precursor; - Homogenizing (150) the second color precursor to a color. The method according to the preceding claim, wherein the plant parts comprise one or more of the following plant species: - marigolds; - cornflower; - violets; - golden balm; - mallow; - Rose; - safflower; - hemp; - peony; - dahlia; - tulip; - Poppy; - birch; - Olive; and or - Nettle. The method according to any one of the preceding claims, wherein eggshells come from chicken eggs. The method according to any one of the preceding claims, wherein the first comminution (120) comprises one or both of the following comminutions: - Comminutes the plant parts to a size of 1 mm to 3 mm, in particular approximately 2 mm; and or - crushing the eggshells to a size of 0.5 mm to 1.5 mm, in particular approx. 1 mm. The method according to one of the preceding claims, wherein the mixing (130) with the fatty carrier takes place at a temperature between 45° Celsius and 65° Celsius, in particular at a temperature of approximately 55° Celsius. The method according to one of the preceding claims, wherein the second comminution (140) of the first color precursor takes place in such a way that the first color precursor has a size smaller than 50 micrometers, in particular between 9 micrometers and 30 micrometers. The method according to one of the preceding claims, wherein the second comminution (140) takes place at a temperature of at least 40° Celsius, in particular 45° Celsius. The method according to one of the preceding claims, wherein the homogenization (150) takes place at a temperature of at least 40° Celsius, in particular 45° Celsius. The method according to any one of the preceding claims, wherein the homogenized color is filtered, extracted and/or refined (160). The method according to any one of the preceding claims, comprising adding one or more of the following substances: - magnesium carbonate; - magnesium citrate; - baking soda; - calcium carbonate; - citric acid; - acetic acid; - tartaric acid; - marble dust/powder; - rice flour; - rice starch; - wheat starch; - wheat flour; - oat starch; - modified starch; - Lime; - betulin; - Birch bark extract. The method according to one of the preceding claims, wherein the second color precursor is cooled. A color, in particular for food, obtainable by a process according to one of the preceding claims A coloring of a food, comprising one or more colors according to the previous claim.

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