Classifications

• • C—CHEMISTRY; METALLURGY
  • C07—ORGANIC CHEMISTRY
  • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
  • C07C403/00—Derivatives of cyclohexane or of a cyclohexene or of cyclohexadiene, having a side-chain containing an acyclic unsaturated part of at least four carbon atoms, this part being directly attached to the cyclohexane or cyclohexene or cyclohexadiene rings, e.g. vitamin A, beta-carotene, beta-ionone
  • C07C403/24—Derivatives of cyclohexane or of a cyclohexene or of cyclohexadiene, having a side-chain containing an acyclic unsaturated part of at least four carbon atoms, this part being directly attached to the cyclohexane or cyclohexene or cyclohexadiene rings, e.g. vitamin A, beta-carotene, beta-ionone having side-chains substituted by six-membered non-aromatic rings, e.g. beta-carotene
• • 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
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
  • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
• • 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
  • A23L5/44—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 using carotenoids or xanthophylls
• • 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

Definitions

• the present invention relates to a process for extracting carotene from carrots as well as to the carotene concentrate obtained by the implementation of this process.
• Carotene is a product sought after by the food, pharmaceutical and dietetic industries, on the one hand as a colorant (red-orange), on the other hand because of its provitamin A properties.
• carotene is generally produced by synthetic processes.
• the invention aims to solve this problem, by proposing a process for extracting natural carotene, which is efficient and profitable, making it possible to obtain a final product rich in carotene and free of undesirable chemical substances.
• the carrots are ground, b) the crushed product is pressed in order to extract a juice therefrom, c) this juice is subjected to an enzymation by a pectolytic enzyme, d) an ultrafiltration of the depectinized juice is carried out, e) the retentate is recovered , rich in carotene.
• the ultrafiltration is preferably carried out by means of a membrane whose cut-off point is between 10,000 and 100,000, for example 20,000.
• the ultrafiltration is advantageously carried out at a temperature of the order of ⁇ to 50 ° C and under a differential pressure of 2.5. 10 Pa.
• the enzymation is also carried out at a temperature of the order of 5 to 50 ° C., for a period of 1 hour 30 minutes to approximately 2 hours.
• the yield of the process can be further improved by subjecting, before pressing, the ground product to an enzymation with a pectolytic enzyme with cellulosic activity, at a temperature in the region of 5 ° C., for 1 hour 30 minutes to approximately 2 hours.
• the carrots are first washed with water and sorted, so that the defective carrots are eliminated.
• the retained carrots are then subjected to a blanching operation. This operation, which is carried out in water brought to a temperature between 90 and 10 ° C., for approximately 5 minutes, causes a softening of the carrots, and a destruction of the enzymes and the contaminants (molds and bacteria ) possibly present.
• the carrots are then subjected to grinding; the characteristics of the crusher (of any type) are such that, at the output thereof, the pieces of crushed carrots have an average diameter of between 1 millimeter and 5 millimeters.
• the ground materials are subjected to pressing, for example by means of an endless screw with decreasing pitch housed in a perforated cage the diameter of the perforations is of the order of 0.5 to 1 millimeter.
• This operation separates the pulp from a juice.
• the weight percentage of juice obtained is of the order of 60 to 70% of the ground product.
• the juice is pasteurized at a temperature of about 85 ° C, for 10 to 15 seconds, which causes the destruction of a large part of the contaminants.
• This pasteurized juice is then decanted, sieved, or centrifuged, so as to separate the grains of relatively large size still present; a clarified juice is thus obtained.
• a pectolytic enzyme is then added to the juice, the role of which will be to completely degrade the pectin in order to prevent the juice from having too high a viscosity which would harm subsequent ultrafiltration.
• This enzymation operation is carried out at a temperature comprised between 5 and 50 ° C, for a period of I hour 30 minutes to 2 hours approximately.
• the juice obtained contains a content of 2 to 10 milligrams of carotene per 100 grams.
• the juice is introduced into an ultrafiltration cartridge, provided with mineral membranes having a cut point of between 10,000 and 100,000, for example 20,000.
• a cut point of 20 000 corresponds to a membrane, the pores of which have a diameter of the order of 500 micrometers. Only molecules with a molar mass of less than 20,000 grams can pass through it.
• the ultrafiltration operation separates a permeate (which passes through the membranes) from a retentate (which does not pass through the membranes).
• Carotene has a molecular weight greater than the cut-off point of the membranes, so it is contained in the retentate.
• To increase the concentration of the carotene retentate several ultrafiltration cycles are carried out, by reintroducing the retentate several times into the filter.
• the retentate obtained has a carotene content of the order of 500 to 600 milligrams per 100 grams.
• the total ultrafiltration operation lasts approximately 16 to 18 hours. It is carried out at a temperature of the order of 45 to 50 ° C, under a differential pressure of 2.5. 10 Pa approximately.
• Permeate is a liquid made up of water, sugar, organic nitrogen and mineral salts; it can advantageously be used, optionally after concentration, for animal feed.
• the retentate includes proteins, starch, lipids, cellulose.
• the concentrate obtained with the consistency of a paste, of an orange-red color.
• the concentrate Before packaging, it is advantageous to pasteurize the concentrate, exposing it to a temperature of 85 ° C., for a time of the order of 10 to 15 seconds.
• the product is then optionally atomized so as to be transformed into a powder. It is then packaged, under vacuum or under an inert atmosphere (devoid of oxygen) and in the dark; it is finally cooled and stored at a temperature below 5 °.
• a pectolytic enzyme with cellulosic activity is used which facilitates the bursting of the carrot cells. This enzymation is carried out at a temperature in the region of 45 ° C., for a period of the order of 1 hour 30 minutes to 2 hours.
• the process which is the subject of the invention is an entirely natural process, relatively easy to implement, while making it possible to obtain a product very rich in carotene.
• the process which is the subject of the invention relates only to the extraction of carotene from carrots, it goes without saying that this same process could also be used for the extraction of carotene from other vegetables or fruit containing it.

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• Chemical & Material Sciences (AREA)
• Organic Chemistry (AREA)
• Health & Medical Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Food Science & Technology (AREA)
• Nutrition Science (AREA)
• Engineering & Computer Science (AREA)
• Polymers & Plastics (AREA)
• Molecular Biology (AREA)
• Zoology (AREA)
• Microbiology (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Preparation Of Fruits And Vegetables (AREA)
• Non-Alcoholic Beverages (AREA)
• Jellies, Jams, And Syrups (AREA)

Applications Claiming Priority (2)

Publications (1)

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• 1985
  • 1985-01-08 FR FR8500280A patent/FR2575748B1/fr not_active Expired
• 1986
  • 1986-01-07 JP JP61500547A patent/JPS62501840A/ja active Pending
  • 1986-01-07 WO PCT/FR1986/000002 patent/WO1986004059A1/fr not_active Application Discontinuation
  • 1986-01-07 EP EP86900602A patent/EP0239575A1/de active Pending

Non-Patent Citations (1)

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