DE1296967B - Process for the extraction of food coloring from fruit and berry pulp - Google Patents

Process for the extraction of food coloring from fruit and berry pulp

Info

Publication number
DE1296967B
DE1296967B DEM64706A DEM0064706A DE1296967B DE 1296967 B DE1296967 B DE 1296967B DE M64706 A DEM64706 A DE M64706A DE M0064706 A DEM0064706 A DE M0064706A DE 1296967 B DE1296967 B DE 1296967B
Authority
DE
Germany
Prior art keywords
fruit
food coloring
extraction
exchangers
extract
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
DEM64706A
Other languages
German (de)
Inventor
Shprizman Emanuil M
Andreev Vladislav V
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MOLDAVSKY NII PISCHEVOI PROMIS
Original Assignee
MOLDAVSKY NII PISCHEVOI PROMIS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by MOLDAVSKY NII PISCHEVOI PROMIS filed Critical MOLDAVSKY NII PISCHEVOI PROMIS
Priority to DEM64706A priority Critical patent/DE1296967B/en
Publication of DE1296967B publication Critical patent/DE1296967B/en
Pending legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
    • C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Description

Die Erfindung betrifft ein Verfahren zur Gewinnung von Lebensmittelfarbstoffen aus Obst- und Beerentrestern, vorzugsweise aus Weintraubentrestern.The invention relates to a process for the production of food coloring from fruit and berry pomace, preferably from grape pomace.

Bekannt sind Verfahren zur Gewinnung von Lebensmittelfarbstoffen z. B. aus Trestern roter Weintrauben durch Extrahieren der Farbstoffe mit Säurelösungen, beispielsweise mit wäßriger Salz-, Zitronen- oder schwefliger Säure, unter nachfolgendem Eindicken der erhaltenen Extrakte im Vakuum, wobei zuvor die Extrakte von Kationen, Säuren und organischen Beimengungen durch Behandlung mit Anionen- und Kationenaustauschern gereinigt werden.Processes for the production of food colors are known, for. B. from pomace of red grapes by extracting the coloring matter with acid solutions, for example with aqueous hydrochloric, citric or sulphurous acid, including the following Thickening of the extracts obtained in vacuo, the extracts of cations, Acids and organic admixtures through treatment with anion and cation exchangers getting cleaned.

Der beträchtliche Gehalt an Ballaststoffen in den Extrakten erschwert deren Eindicken. Zudem weisen die gewonnenen flüssigen Konzentrate ein ungenügendes Färbevermögen auf, während die festen, pulverförmigen Produkte nicht völlig löslich sind. Die genannten Nachteile bereiten somit bei der Verwendung der Farbstoffpräparate Schwierigkeiten.The considerable fiber content in the extracts makes it difficult their thickening. In addition, the liquid concentrates obtained are insufficient Coloring power on, while the solid, powdery products are not completely soluble are. The above-mentioned disadvantages therefore arise when using the dye preparations Trouble.

Die der vorliegenden Erfindung zugrunde liegende Aufgabe besteht in der Beseitigung erwähnter Nachteile durch Entwicklung eines Verfahrens zur Gewinnung von Lebensmittelfarbstoffen aus Obst- und Beerentrestern, bei welchem der Reinigungsprozeß zu einwandfreien Produkten führt.The object on which the present invention is based is the elimination of the disadvantages mentioned by developing a method of extraction of food coloring from fruit and berry pulp, in which the cleaning process leads to perfect products.

Diese Aufgabe wird erfindungsgemäß dadurch gelöst, daß man die in bekannter Weise erhaltenen Extrakte vor dem Eindicken a) mit schwachbasischen Anionenaustauschern von starken Mineralsäuren befreit, b) anschließend oder zuvor nach einer Vorwärmung durch Erhitzen mit Direktdampf unter Atmosphärendruck zum Sieden entschwefelt, c) nach Abkühlen vorzugsweise mit Bäckereihefe schnell und vollständig vergärt und d) nach Abtrennen der Feststoffe mit Kationenaustauschern behandelt.According to the invention, this object is achieved in that the in known extracts obtained before thickening a) with weakly basic anion exchangers freed from strong mineral acids, b) afterwards or beforehand after preheating desulfurized by heating to boiling with direct steam under atmospheric pressure, c) After cooling, preferably with baker's yeast, fermented quickly and completely and d) treated with cation exchangers after the solids have been separated off.

Das neue Reinigungsverfahren gewährleistet eine weitgehendste Entfernung der Ballaststoffe und die Gewinnung von Lebensmittelfarbstoffen mit starkem Färbevermögen, guter Löslichkeit und Lagerbeständigkeit.The new cleaning process ensures the greatest possible removal the dietary fiber and the production of food coloring with strong coloring power, good solubility and shelf life.

Im nachstehenden wird das erfindungsgemäße Verfahren an Hand eines Ausführungsbeispiels erläutert. Beispiel Der aus Weintraubentrestern durch die Einwirkung einer wäßrigen Lösung schwefliger Säure gewonnene Extrakt wird mit einem schwachbasischen Anionenaustauscher behandelt, wobei nur Anione starker Mineralsäuren entfernt werden; hierfür wird ein Ionenaustauschfilter benutzt.In the following, the method according to the invention is based on a Embodiment explained. Example of the one made from grape pomace through the action an aqueous solution of sulfurous acid obtained extract is with a weakly basic Treated anion exchanger, only anions of strong mineral acids are removed; an ion exchange filter is used for this.

Der mit einem Anionenaustauscher gereinigte, in einem Wärmeaustauscher vorerwärmte Extrakt wird durch Behandlung mit Direktdampf entschwefelt, indem er unter Atmosphärendruck bis zur Siedetemperatur erhitzt wird.The one cleaned with an anion exchanger, in a heat exchanger Preheated extract is desulphurized by treatment with live steam is heated under atmospheric pressure to the boiling point.

Die Behandlungen mit Anionenaustauschern und die Entschwefelung können auch in umgekehrter Reihenfolge vorgenommen werden.The treatments with anion exchangers and the desulphurisation can can also be done in reverse order.

Der entschwefelte Extrakt wird auf 25 bis 30° C abgekühlt und zwecks Zuckerentfernung vergoren, indem man dem Extrakt die notwendige Menge an Bäckereihefe zugibt; die Anwendung von Bäckerhefe ermöglicht ein schnelles und vollständiges Vergären.The desulphurized extract is cooled to 25 to 30 ° C and used for Sugar removal fermented by adding the necessary amount of baker's yeast to the extract admits; the use of baker's yeast enables a quick and complete Ferment.

Der vergorene Extrakt wird filtriert oder zentrifugiert und dann in einem Kationenaustauschfilter gereinigt. Durch diese Behandlung wird die überwiegende Menge Kationen und auch Stickstoffverbindungen aus dem Extrakt entfernt, wodurch der Extrakt eine gute Beständigkeit gegen Mikroorganismen bekommt.The fermented extract is filtered or centrifuged and then put into cleaned with a cation exchange filter. This treatment becomes the predominant Amount of cations and also nitrogen compounds are removed from the extract, thereby the extract has good resistance to microorganisms.

Durch die genannten Maßnahmen werden aus dem Extrakt die hauptsächlichen Verunreinigungen entfernt, so daß der nachfolgende Eindickungsvorgang wesentlich erleichtert wird.The above measures make the extract the main ones Impurities removed, so that the subsequent thickening process is essential is facilitated.

Nach der Eindickung des Extraktes durch Vakuumeindampfen erhält man ein Farbstoffkonzentrat, welches entweder unmittelbare Verwendung findet oder durch Vakuumtrocknung in Pulverform übergeführt werden kann. Die pulverförmigen Farbstoffe sind praktisch völlig wasserlöslich, weisen ein starkes Färbevermögen auf und sind leicht versandfähig und lagerbeständig. Die gewonnenen Farbstoffpräparate eignen sich vor allem zum Anfärben von alkoholfreien und Likörgetränken sowie Konditorwaren, wobei sie mit Farbstoffen anderer Farbtöne gut verträglich sind.After thickening the extract by vacuum evaporation, one obtains a dye concentrate that is either used directly or by Vacuum drying can be converted into powder form. The powdered dyes are practically completely soluble in water, have a strong coloring power and are Easily dispatchable and storable. The dye preparations obtained are suitable especially for coloring non-alcoholic and liqueur drinks as well as confectionery, whereby they are well compatible with dyes of other shades.

Claims (1)

Patentanspruch: Verfahren zur Gewinnung von Lebensmittelfarbstoffen aus Obst- und Beerentrestern durch Säurextrakt sowie Reinigen mit Ionenaustauschern, Eindampfen und Trocknen der Extrakte, dadurch gekennzeichnet, daß man die mit schwefliger Säure erhaltenen Extrakte vor dem Eindicken a) mit schwachbasischen Anionenaustauschern von starken Mineralsäuren befreit, b) anschließend oder zuvor nach einer Vorwärmung durch Erhitzen mit Direktdampf unter Atmosphärendruck zum Sieden entschwefelt, c) nach Abkühlen vorzugsweise mit Bäckereihefe schnell und vollständig vergärt und d) nach Abtrennen der Feststoffe mit Kationenaustauschern behandelt.Claim: Process for the production of food coloring from fruit and berry pomace through acid extract and cleaning with ion exchangers, Evaporation and drying of the extracts, characterized in that the sulphurous with Acid obtained extracts before thickening a) with weakly basic anion exchangers freed from strong mineral acids, b) afterwards or beforehand after preheating desulfurized by heating to boiling with direct steam under atmospheric pressure, c) After cooling, preferably with baker's yeast, fermented quickly and completely and d) treated with cation exchangers after the solids have been separated off.
DEM64706A 1965-03-30 1965-03-30 Process for the extraction of food coloring from fruit and berry pulp Pending DE1296967B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEM64706A DE1296967B (en) 1965-03-30 1965-03-30 Process for the extraction of food coloring from fruit and berry pulp

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEM64706A DE1296967B (en) 1965-03-30 1965-03-30 Process for the extraction of food coloring from fruit and berry pulp

Publications (1)

Publication Number Publication Date
DE1296967B true DE1296967B (en) 1969-06-04

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Family Applications (1)

Application Number Title Priority Date Filing Date
DEM64706A Pending DE1296967B (en) 1965-03-30 1965-03-30 Process for the extraction of food coloring from fruit and berry pulp

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DE (1) DE1296967B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0096481A1 (en) * 1982-05-17 1983-12-21 United Vintners, Inc. Extraction and intensification of anthocyanins from grape pomace and other material

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR978507A (en) * 1942-12-12 1951-04-16 Process for desulphurizing grape juice and other preserved food products using sulfur dioxide or its derivatives or similar antiseptic
DE1151169B (en) * 1960-03-19 1963-07-04 Hans Mueller Process for obtaining a dye preparation from red wine

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR978507A (en) * 1942-12-12 1951-04-16 Process for desulphurizing grape juice and other preserved food products using sulfur dioxide or its derivatives or similar antiseptic
DE1151169B (en) * 1960-03-19 1963-07-04 Hans Mueller Process for obtaining a dye preparation from red wine

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0096481A1 (en) * 1982-05-17 1983-12-21 United Vintners, Inc. Extraction and intensification of anthocyanins from grape pomace and other material

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