EP0239575A1 - Method for extracting carotene from carrots and carotene concentrate thus obtained - Google Patents

Method for extracting carotene from carrots and carotene concentrate thus obtained

Info

Publication number
EP0239575A1
EP0239575A1 EP86900602A EP86900602A EP0239575A1 EP 0239575 A1 EP0239575 A1 EP 0239575A1 EP 86900602 A EP86900602 A EP 86900602A EP 86900602 A EP86900602 A EP 86900602A EP 0239575 A1 EP0239575 A1 EP 0239575A1
Authority
EP
European Patent Office
Prior art keywords
carotene
juice
temperature
carrots
order
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
EP86900602A
Other languages
German (de)
French (fr)
Inventor
Jacques Dikansky
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.)
AROMES DE BRETAGNE SA
GEOVITAL Sarl
Original Assignee
AROMES DE BRETAGNE SA
GEOVITAL Sarl
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 AROMES DE BRETAGNE SA, GEOVITAL Sarl filed Critical AROMES DE BRETAGNE SA
Publication of EP0239575A1 publication Critical patent/EP0239575A1/en
Pending legal-status Critical Current

Links

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.

Landscapes

  • 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)

Abstract

Procédé d'extraction du carotène des carottes. Selon ce procédé: a) on broie les carottes, b) on presse le broyat obtenu pour en extraire un jus, c) on soumet ce jus à un enzymage par une enzyme pectolytique, d) on réalise une ultrafiltration du jus dépectinisé, e) on récupère le rétentat, riche en carotène. Production de carotène naturel.Process for extracting carotene from carrots. According to this process: a) the carrots are ground, b) the ground product obtained is pressed 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, rich in carotene, is recovered. Natural carotene production.

Description

PROCEDE D'EXTRACTION DU CAROTENE DES CAROTTES ET CONCENTRE DE CAROTENE OBTENU.-PROCESS FOR EXTRACTING CAROTENE FROM CARROTS AND CAROTENE CONCENTRATE OBTAINED.
La présente invention concerne un procédé d'extraction du carotène des carottes ainsi que le concentré de carotène obtenu par la mise en oeuvre de ce procédé.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.
Le carotène est un produit recherché par les industries alimentaires, pharmaceutiques et diététiques, d'une part comme colorant (rouge- orangé), d'autre part en raison de ses propriétés provitaminiques A.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.
Actuellement le carotène est généralement produit par des procédés synthétiques.Currently carotene is generally produced by synthetic processes.
II est également connu d'extraire du carotène des carottes, par des procédés chimiques utilisant des solvants. Malheureusement, le carotène naturel ainsi obtenu est d'un prix de revient élevé par rapport au caro¬ tène synthétique. En outre, le procédé d'extraction par voie chimique provoque généralement une altération des molécules de carotène pen- d-ant l'opération d'extraction ; par ailleurs des résidus de solvants indésirables peuvent être présents dans le produit obtenu.It is also known to extract carotene from carrots, by chemical processes using solvents. Unfortunately, the natural carotene thus obtained has a high cost price compared to the synthetic carotene. In addition, the chemical extraction process generally causes alteration of the carotene molecules during the extraction operation; moreover undesirable solvent residues may be present in the product obtained.
L'invention vise à résoudre ce problème, en proposant un procédé d'extraction du carotène naturel, qui soit efficace et rentable, permet- tant d'obtenir un produit final riche en carotène et exempt de sub¬ stances chimiques indésirables.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.
A cet effet, le procédé d'extraction du carotène des carottes, qui fait l'objet de la présente invention, est caractérisé en ce que :To this end, the process for extracting carotene from carrots, which is the subject of the present invention, is characterized in that:
a) on broie les carottes, b) on presse le broyât obtenu pour en extraire un jus, c) on soumet ce jus à un enzymage par une enzyme pectolytique, d) on réalise une ultrafiltration du jus dépectinisé, e) on récupère le rétentat, riche en carotène. On réalise de préférence i'ultrafiltration au moyen d'une membrane dont le point de coupure est compris entre 10 000 et 100 000, par exemple de 20 000.a) 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.
L'ultrafiltration est avantageusement réalisée à une température de l'ordre de Ψ à 50°C et sous une pression différentielle de 2,5. 10 Pa.The ultrafiltration is advantageously carried out at a temperature of the order of Ψ to 50 ° C and under a differential pressure of 2.5. 10 Pa.
L'enzymage est également réalisé à une température de l'ordre de 5 à 50°C, pendant une durée de 1 heure 30 minutes à 2 heures environ.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.
Il est avantageux, avant broyage, de soumettre les carottes à une opération de blanchiment dans de l'eau, à une température de l'ordre de 90 à 100°C, pendant 5 minutes environ.It is advantageous, before grinding, to subject the carrots to a blanching operation in water, at a temperature of the order of 90 to 100 ° C., for approximately 5 minutes.
Après pressage, il est souhaitable de pasteuriser le jus obtenu, en le portant à une température voisine de 95°C pendant 10 à 15 secondes environ.After pressing, it is desirable to pasteurize the juice obtained, bringing it to a temperature in the region of 95 ° C for approximately 10 to 15 seconds.
Il est également souhaitable de clarifier le jus avant son enzymage, en le soumettant, par exemple, à une décantation ou à une opération de centrifugation.It is also desirable to clarify the juice before it is enzymed, by subjecting it, for example, to decantation or to a centrifugation operation.
Par ailleurs, après ultrafiltration, il est possible d'augmenter la concen¬ tration en carotène du retentat en diminuant sa teneur en eau, par exemple par evaporation sous vide ou par séchage (notamment par atomisation).Furthermore, after ultrafiltration, it is possible to increase the carotene concentration of the retentate by reducing its water content, for example by evaporation under vacuum or by drying (in particular by atomization).
En outre, il est souhaitable de pasteuriser le concentré de carotène obtenu avant son conditionnement ; à cet effet, on l'expose à une température voisine de 85°C pendant 10 à 15 secondes environ.In addition, it is desirable to pasteurize the carotene concentrate obtained before packaging; for this purpose, it is exposed to a temperature in the region of 85 ° C. for approximately 10 to 15 seconds.
Le rendement du procédé peut encore être amélioré en soumettant, avant pressage, le broyât à un enzymage par une enzyme pectolytique à activité cellulosique, à une température voisine de 5°C, pendant 1 heure 30 minutes à 2 heures environ. L'invention va maintenant être décrite en se référant à la planche annexée, qui montre sous forme de diagramme, les différentes étapes du procédé selon l'invention.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 invention will now be described with reference to the accompanying sheet, which shows in diagram form, the different steps of the method according to the invention.
Les carottes sont tout d'abord lavées à l'eau et triées, de manière à ce que soient éliminées les carottes défectueuses. On soumet ensuite les carottes retenues à une opération de blanchiment. Cette opération, qui est effectuée dans de l'eau portée à une température comprise entre 90 et 1Ô0°C, pendant 5 minutes environ, provoque un ramollis- sèment des carottes, et une destruction des enzymes et des contami¬ nants (moisissures et bactéries) éventuellement présents.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.
On soumet ensuite les carottes à un broyage ; les caractéristiques du broyeur (de type quelconque) sont telles qu'à la sortie de celui- ci les morceaux de carottes broyées ont un diamètre moyen compris entre 1 millimètre et 5 millimètres.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.
Après broyage, on soumet les broyât à un pressage, par exemple au moyen d'une vis sans fin à pas décroissant logée dans une cage perforée le diamètre des perforations est de l'ordre de 0,5 à 1 millimètre.After grinding, 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.
Cette opération permet de séparer la pulpe, d'un jus. Le pourcentage pondéral de jus obtenu est de l'ordre de 60 à 70% du broyât.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.
Ensuite, le jus est pasteurisé à une température de 85°C environ, pendant 10 à 15 secondes, ce qui provoque la destruction d'une grande partie des contaminants.Then, 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.
Ce jus pasteurisé est ensuite décanté, tamisé, ou centrifugé, de manière à en séparer les grains de dimension relativement grande encore pré- sents ; on obtient ainsi un jus clarifié.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.
On ajoute ensuite au jus une enzyme pectolytique, dont le rôle sera de dégrader complètement la pectine afin d'éviter que le jus ne possède une viscosité trop importante qui nuirait à l' ultrafiltration ultérieure. Cette opération d'enzymage est réalisée à une température comprise entre 5 et 50°C, pendant une durée de I heure 30 minutes à 2 heures environ.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.
Le jus obtenu contient une teneur de 2 à 10 milligrammes de carotène pour 100 grammes. Après un certain temps d'attente, on introduit le jus dans une cartouche d' ultrafiltration, munie de membranes miné¬ rales ayant un point de coupure compris entre 10 000 et 100 000, par exemple de 20 000. Un point de coupure de 20 000 correspond à une membrane, dont les pores ont un diamètre de l'ordre de 500 micromètres. Seules les molécules dont la masse molaire est inférieure à 20 000 grammes peuvent la traverser. L'opération d' ultrafiltration réalise la séparation d'un perméat (qui traverse les membranes) d'un retentat (qui ne traverse pas les membranes). Le carotène possède un poids moléculaire supérieur au point de coupure des membranes, si bien qu'il est contenu dans le retentat. Pour augmenter la concentra¬ tion du retentat en carotène, on réalise plusieurs cycles d' ultrafiltration, en réintroduisant plusieurs fois le retentat dans le filtre.The juice obtained contains a content of 2 to 10 milligrams of carotene per 100 grams. After a certain waiting time, 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.
Le retentat obtenu possède une teneur en carotène de l'ordre de 500 à 600 milligrammes par 100 grammes.The retentate obtained has a carotene content of the order of 500 to 600 milligrams per 100 grams.
L'opération totale d' ultrafiltration a une durée de 16 à 18 heures environ. Elle est réalisée à une température de l'ordre de 45 à 50°C, sous une pression différentielle de 2,5. 10 Pa environ.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.
Le perméat est un liquide composé d'eau, de sucre, d'azote organique et de sels minéraux ; il peut être avantageusement utilisé, éventuelle¬ ment après concentration, pour l'alimentation animale.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.
Outre sa forte teneur en carotène, le retentat comprend des protéines, de l'amidon, des lipides, du cellulose.In addition to its high carotene content, the retentate includes proteins, starch, lipids, cellulose.
Ensuite, on réalise une augmentation de la concentration du retentat, en enlevant une partie de l'eau qui s'y trouve ; cette opération est obtenue par exemple par evaporation sous vide, à une température relativement basse (de l'ordre de 60 à 70°) qui ne détruit pas les quali¬ tés du concentré. L'évaporation permet également de faire échapper les gaz dissous dans la masse de retentat.Then, an increase in the concentration of the retentate is carried out, by removing part of the water therein; this operation is obtained for example by evaporation under vacuum, at a temperature relatively low (around 60 to 70 °) which does not destroy the qualities of the concentrate. Evaporation also allows the gases dissolved in the retentate mass to escape.
Le concentré obtenu à la consistance d'une pâte, d'une couleur rouge orangée.The concentrate obtained with the consistency of a paste, of an orange-red color.
Avant son conditionnement, il est avantageux de procéder à une pasteuri¬ sation du concentré, en l'exposant à une température de 85°C, pendant un temps de l'ordre de 10 à 15 secondes. Le produit est ensuite éventuel¬ lement atomisé de manière à être transformé en poudre. Il est ensuite conditionné, sous vide ou sous atmosphère inerte (dépourvue d'oxygène) et dans l'obscurité ; il est enfin refroidi et stocké à une température inférieure à 5°.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 °.
Pour augmenter le rendement d'extraction du jus après le broyage, il est avantageux de procéder à un enzymage du broyât avant pressage. Dans ce cas, on utilise une enzyme pectolytique possédant une activité cellulosique qui facile l'éclatement des cellules de la carotte. Cet enzymage est réalisé à une température voisine de 45°C, pendant une durée de l'ordre de 1 heure 30 minutes à 2 heures.To increase the juice extraction yield after grinding, it is advantageous to carry out an enzymation of the ground material before pressing. In this case, 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.
Il est également possible, pour augmenter l'efficacité du procédé, soit d'effectuer un nouveau pressage de la pulpe issue du premier pressage, soit de pratiquer une deuxième extraction, par diiiusiυn à contre courant par exemple.It is also possible, to increase the efficiency of the process, either to carry out a new pressing of the pulp resulting from the first pressing, or to practice a second extraction, by diiiusiυn against the current for example.
Ces deux possibilités sont illustrées par des flèches en traits interrom¬ pus sur le diagramme.These two possibilities are illustrated by arrows in broken lines on the diagram.
Ainsi qu'il ressort de la description qui vient d'être faite, le procédé objet de l'invention est un procédé entièrement naturel, relativement facile à mettre en oeuvre, tout en permettant d'obtenir un produit très riche en carotène. Bien que dans cette description, le procédé objet de l'invention concerne uniquement l'extraction de carotène à partir de carottes, il va de soi qu'on pourrait également utiliser ce même procédé pour l'extraction du carotène à partir d'autres légumes ou de fruits en contenant. As appears from the description which has just been made, 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. Although in this description, 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.

Claims

Revendications claims
1. Procédé d'extraction du carotène des carottes, caractérisé en ce que :1. Method for extracting carotene from carrots, characterized in that:
a) on broie les carottes, b) on presse le broyât obtenu pour en extraire un jus, c) on soumet ce jus à un enzymage par une enzyme pectolytique, d) on réalise une ultrafiltration du jus dépectinisé, au moyen d'une membrane dont le point de coupure est compris entre 10 000 et 100 000, et à une température de l'ordre de 45 à 50°C, e) on récupère le retentat, riche en carotène.a) the carrots are ground, b) the crushed product is pressed in order to extract a juice from it, c) this juice is subjected to an enzymation by a pectolytic enzyme, d) an ultrafiltration of the depectinized juice is carried out, by means of a membrane whose cutoff point is between 10,000 and 100,000, and at a temperature of the order of 45 to 50 ° C, e) retentate, rich in carotene, is recovered.
2. Procédé selon la revendication 1, caractérisé en ce qu'on réalise I'ultrafiitration au moyen d'une membrane dont le point de coupure est de l'ordre de 20 000.2. Method according to claim 1, characterized in that the ultrafiltration is carried out by means of a membrane whose cut-off point is of the order of 20,000.
3. Procédé selon l'une quelconque des revendications 1 ou 2, caractérisé en ce qu'on réalise I'ultrafiitration sous une pression différentielle de 2,5. 10 Pa environ.3. Method according to any one of claims 1 or 2, characterized in that the ultrafiltration is carried out under a differential pressure of 2.5. 10 Pa approximately.
4. Procédé selon l'une quelconque des revendications 1 à 3, caractérisé en ce que l'enzymage est réalisé à une température de l'ordre de 45 à 50°C pendant 1 heure 30 minutes à 2 heures.4. Method according to any one of claims 1 to 3, characterized in that the enzymation is carried out at a temperature of the order of 45 to 50 ° C for 1 hour 30 minutes to 2 hours.
5. Procédé selon l'une quelconque des revendications 1 à 4, caractérisé en ce que l'on fait blanchir les carottes dans de l'eau à une température de l'ordre de 90 à 100°C, pendant 5 minutes environ, avant de les broyer.5. Method according to any one of claims 1 to 4, characterized in that the carrots are blanched in water at a temperature of the order of 90 to 100 ° C, for about 5 minutes, before to grind them.
6. Procédé selon l'une quelconque des revendications 1 à 5, caractérisé en ce qu'on pasteurise le jus obtenu par pressage en le portant à une température voisine de 85°C pendant 10 à 15 secondes environ. 6. Method according to any one of claims 1 to 5, characterized in that the juice obtained by pressing is pasteurized by bringing it to a temperature in the region of 85 ° C for approximately 10 to 15 seconds.
7. Procédé selon l'une quelconque des revendications 1 à 6, caractérisé en ce qu'on clarifie le jus avant enzymage, par exemple par décantation ou par centrifugation.7. Method according to any one of claims 1 to 6, characterized in that the juice is clarified before enzymation, for example by decantation or by centrifugation.
8. Procédé selon l'une quelconque des revendications 1 à 7, caractérisé en ce qu'après ultrafiltration, on augmente la concentration en carotène du retentat en diminuant sa teneur en eau, par exemple par evaporation sous vide.8. Method according to any one of claims 1 to 7, characterized in that after ultrafiltration, the carotene concentration of the retentate is increased by reducing its water content, for example by evaporation under vacuum.
9. Procédé selon l'une quelconque des revendications 1 à 8, caractérisé en ce qu'on pasteurise le concentré de carotène obtenu en le portant à une température voisine de 85°C, pendant 10 à 15 secondes environ.9. Method according to any one of claims 1 to 8, characterized in that the carotene concentrate obtained is pasteurized by bringing it to a temperature in the region of 85 ° C, for approximately 10 to 15 seconds.
10. Procédé selon l'une quelconque des revendications I à 9, caractérisé en ce qu'avant pressage, on soumet le broyât à un enzymage par une enzyme pectolytique à activité cellulosique, à une température voisine de 45°C, pendant 1 heure 30 minutes à 2 heures environ.10. Method according to any one of claims I to 9, characterized in that before pressing, the ground material is subjected to an enzymation by a pectolytic enzyme with cellulosic activity, at a temperature in the region of 45 ° C, for 1 hour 30 minutes. minutes to about 2 hours.
11. Concentré ou poudre à haute teneur en carotène obtenus par la mise en oeuvre du procédé selon l'une quelconque des revendications11. Concentrate or powder with a high carotene content obtained by implementing the process according to any one of the claims
1 à 10. 1 to 10.
EP86900602A 1985-01-08 1986-01-07 Method for extracting carotene from carrots and carotene concentrate thus obtained Pending EP0239575A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR8500280A FR2575748B1 (en) 1985-01-08 1985-01-08 PROCESS FOR EXTRACTING CAROTENE FROM CARROTS AND CAROTENE CONCENTRATE OBTAINED
FR8500280 1985-01-08

Publications (1)

Publication Number Publication Date
EP0239575A1 true EP0239575A1 (en) 1987-10-07

Family

ID=9315135

Family Applications (1)

Application Number Title Priority Date Filing Date
EP86900602A Pending EP0239575A1 (en) 1985-01-08 1986-01-07 Method for extracting carotene from carrots and carotene concentrate thus obtained

Country Status (4)

Country Link
EP (1) EP0239575A1 (en)
JP (1) JPS62501840A (en)
FR (1) FR2575748B1 (en)
WO (1) WO1986004059A1 (en)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH671322A5 (en) * 1986-09-29 1989-08-31 Bucher Guyer Ag Masch
CH673375A5 (en) * 1987-02-14 1990-03-15 Bucher Guyer Ag Masch
ES2032701B1 (en) * 1990-08-30 1993-12-16 Indulerida S A PROCEDURE FOR THE PRODUCTION OF PEACH OR NECTARINE CONCENTRATE / CLARIFICATION.
US5245095A (en) * 1991-04-12 1993-09-14 Humanetics Corporation Extraction of carotenoids from natural sources
AU9497198A (en) * 1998-09-21 2000-04-10 Ajanta Pharma Limited Isolation of nutrient-rich carotenoids and their formulations
EP1051918A1 (en) * 1999-05-12 2000-11-15 Société des Produits Nestlé S.A. Method for extracting carotenoids and other anti-oxidants; extracts obtained by this method; food and pet food containing these extracts
FR2818992B1 (en) * 2000-12-29 2003-10-24 Le Pot Au Pin PROCESS FOR THE CONCENTRATION AND STABILIZATION OF CAROTENOIDS FROM VEGETABLES OR FRUITS
BR102012009761A2 (en) * 2012-04-26 2015-01-20 Embrapa Pesquisa Agropecuaria EXTRACT CONCENTRATION AND PURIFICATION PROCESS OBTAINED FROM CASHEW PSEUDOPHRUT RESIDUES AND HIGH CAROTENOID CONTENT PRODUCT
EP3320784A1 (en) * 2016-11-10 2018-05-16 GNT Group B.V. Concentrated orange carrot permeates
FR3101757B1 (en) 2019-10-14 2023-09-22 Baumaniere METHOD FOR THE AROMATIC PREPARATION OF INGREDIENTS FROM ANY NATURAL FOOD COMPONENT CONTAINED IN AN INDIVIDUAL CAPSULE FOR STANDARD PERCOLATION DEVICE

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3229345A1 (en) * 1982-08-06 1984-02-09 Henkel KGaA, 4000 Düsseldorf Production of a beetroot juice concentrate having improved flavour neutrality and keeping quality

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO8604059A1 *

Also Published As

Publication number Publication date
WO1986004059A1 (en) 1986-07-17
JPS62501840A (en) 1987-07-23
FR2575748A1 (en) 1986-07-11
FR2575748B1 (en) 1987-07-17

Similar Documents

Publication Publication Date Title
EP2126142B1 (en) Method and equipment for producing fruit sugar syrups having high fructose content
CH616175A5 (en)
EP0239575A1 (en) Method for extracting carotene from carrots and carotene concentrate thus obtained
EP3601319B1 (en) Method for preparing a liquid extract of phycobiliproteins, in particular phycocyanin, from cyanobacteria or microalgae and extract thus obtained
EP0539280A1 (en) Process for at least partial dehydration at an aqueous composition and device for carrying out the same
FR2967586A1 (en) METHOD FOR EXTRACTING MOLECULES OF INTEREST FROM ALL OR PART OF A PLANT MATRIX
EP0555466B1 (en) Process for the production of natural vanilla extract by enzymatic processing of green vanilla pods, and extract thereby obtained
JP2603019B2 (en) Method of obtaining fruit and vegetable juice with natural turbidity
CH635732A5 (en) PROCESS FOR DEAMERIZING A FRUIT OR VEGETABLE EXTRACT AND DESAMERIZED EXTRACT OBTAINED.
EP0178957A1 (en) Process for obtaining lysozyme from egg white-containing material by microfiltration
CA2018281C (en) Process to make bleached vegetal pulps
FR2670090A1 (en) PROCESS FOR THE PREPARATION OF PROTEIN BASES FOR THE MANUFACTURE OF AROMAS.
RU2613294C1 (en) Method for producing melanin from sunflower husks
FR3061176A1 (en) PREPARATION OF DRY BIOMASS EXTRACT RICH IN POLYPHENOLS
EP1086253A1 (en) Method for treating sugar beet
WO2007141420A2 (en) Method for extracting and processing citrus fruit juice, and composition with high vitamin c content
FR2659198A1 (en) PROCESS FOR OBTAINING JUICES, OILS AND DIRECTLY STABLE ROASTS BY PRESSING FRESH BIOLOGICAL PRODUCTS.
WO2000031116A1 (en) Method for continuously isolating active proteins
WO2002053530A1 (en) Method for concentrating and stabilising carotenoids from vegetables or fruits
WO2006064150A1 (en) Method for obtaining stabilised natural polyphenols, polyphenols thus obtained, and use of said polyphenols in the metabolism of glucids
FR2538381A1 (en) Process for the recovery of inositol and optionally of sorbitol from aqueous extracts of almond husks
BE569278A (en)
EP2935630B1 (en) Process for purifying beet juice
EP0953296A1 (en) Method for producing a kiwi juice
FR2668898A1 (en) Method for preparing an aromatic vegetable concentrate

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE CH DE FR GB IT LI LU NL SE

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

RIN1 Information on inventor provided before grant (corrected)

Inventor name: DIKANSKY, JACQUES