EP1515619A1 - Extrait de sous-produits issus du traitement de fruits a coque et de legumineuses, procede de production et d'utilisation de cet extrait - Google Patents

Extrait de sous-produits issus du traitement de fruits a coque et de legumineuses, procede de production et d'utilisation de cet extrait

Info

Publication number
EP1515619A1
EP1515619A1 EP03738065A EP03738065A EP1515619A1 EP 1515619 A1 EP1515619 A1 EP 1515619A1 EP 03738065 A EP03738065 A EP 03738065A EP 03738065 A EP03738065 A EP 03738065A EP 1515619 A1 EP1515619 A1 EP 1515619A1
Authority
EP
European Patent Office
Prior art keywords
extract
nuts
products
legumes
extract according
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.)
Withdrawn
Application number
EP03738065A
Other languages
German (de)
English (en)
Inventor
Kathleen KÜRSCHNER
Thomas Eller
Christian Christiansen
Wolfram Waibler
Heinz-Dieter Isengard
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.)
Rudolf Wild GmbH and Co KG
Original Assignee
Wild Flavors Berlin Bmbh & Co
Wild Flavors Berlin GmbH and Co
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 Wild Flavors Berlin Bmbh & Co, Wild Flavors Berlin GmbH and Co filed Critical Wild Flavors Berlin Bmbh & Co
Publication of EP1515619A1 publication Critical patent/EP1515619A1/fr
Withdrawn legal-status Critical Current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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
    • 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
    • A23L2/52—Adding ingredients
    • A23L2/58—Colouring agents
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to an extract from by-products of the processing of nuts and legumes, a process for its production and the use of the extract.
  • sandalwood extract is usually used today as a colorant in the snack industry, since it offers the technological advantage over other colorants that it dries on the product with the formation of a film, which prevents the extrudates from sticking together before the drying process.
  • Pear fruit is understood to mean fruit types in which the edible ovule is surrounded by an inedible, hard peel. This particularly includes nuts. When processing nuts and legumes, rem membranes and fruit residues as by-products.
  • FR-A-2544593 relates to a food obtained by crushing the fibrous parts of nuts.
  • the object of the present invention is to provide a suitable replacement for the sandalwood extract, which also has the technological advantages mentioned, and can be obtained from a raw material which is available without restriction.
  • this object is achieved by an extract from by-products of the processing of nuts and legumes, which is characterized in that the by-products are selected from membranes and fruit residues of nuts, legumes or mixtures thereof.
  • the fruit is preferably nuts.
  • nuts, the membrane and / or fruits of which can be used for the production of the extract according to the invention include walnuts, hazelnuts, peanuts, chestnuts, cashew nuts, almonds, Brazil nuts and pistachios.
  • hazelnuts genus: Corylus
  • nuts For use in food, nuts, especially hazelnuts, are generally roasted without the skin.
  • the associated browning of the nuts is influenced by the raw material composition, roasting temperature, moisture content and pH value.
  • an extract is produced from the by-products of the processing of nuts and legumes, which are preferably roasted.
  • by-products of hazelnut roasting can be obtained by extraction according to the invention a red-brown extract with a strong color.
  • the typical dry matter content of the extract in concentrated form is in the range from 0.1 to 20%, preferably in the range from 0.5 to 10%, in particular from 1 to 5%.
  • the dry matter content of the liquid extract is usually 10 to 30%, preferably 15 to 27%, and the dry matter content of the dry extract is usually 80 to 100%, preferably 85 to 98%.
  • the crude extract usually contains minerals, proteins, fats, fiber and carbohydrates in different amounts depending on the extraction conditions and raw material quality.
  • the present invention also relates to a method for producing the extract according to the invention, comprising the extraction of the by-products of the processing of nuts and legumes.
  • the extraction of the by-products of the processing of nuts and legumes can be carried out batchwise or continuously, preferably it is carried out batchwise.
  • Water or organic solvents individually or in different mixtures, can be used as extractants.
  • organic solvents include alcohols such as methanol, ethanol, propanol and mixtures thereof.
  • Ethanol is preferably used as an organic solvent.
  • Water, optionally in combination with alcoholic solvents, preferably ethanol, is particularly preferred. Mixtures of water and ethanol in a ratio of 70:30 to 30:70 (m / m) are particularly preferred.
  • the extraction is generally carried out at atmospheric pressure and at temperatures from 20 to 95 ° C., preferably from 30 to 80 ° C., particularly preferably from 40 to 70 ° C.
  • the extraction can be carried out using conventional devices in a manner known per se.
  • the batch extraction can take place, for example, in a mash tun or in a flow extraction system.
  • the continuous extraction can be carried out, for example, as a countercurrent extraction, preferably in a carousel extractor.
  • a crude extract is obtained which, depending on the use, can be used unconcentrated, concentrated or dried or processed.
  • the workup can include, for example, conventional cleaning steps, such as decanting, centrifugation and filtration, in order to separate suspended substances.
  • the crude extract purified in this way can then be concentrated, for example by evaporation, in order to produce a concentrated extract or dry extract.
  • the solvent can be extracted from the crude extract, the purified crude extract or the concentrated extract, for example by spray drying, freeze drying or vacuum drying.
  • auxiliaries such as carrier materials
  • Suitable carrier materials for the dry extract include carbohydrates, such as malodextrin, glucose, modified starch, dextrins, sucrose and milk sugar, as well as lecithin, alginates, tragacanth, gum arabic, glucitol, pectins and cellulose derivatives. Water-soluble carrier materials are preferred.
  • the dry extract can be formulated, in particular during spray drying, with or without a carrier material, by customary methods as a storage-stable, easily water-soluble powder or granulate.
  • the extract according to the invention can be used as a dye or additive in both food and non-food. Both the raw extract and the concentrated extract and the dry extract are suitable for this.
  • the extract according to the invention can be used, for example, for coloring foods, such as extruded and optionally fried snack products, gelatin articles, hard caramels, milk products, beverages such as lemonades and fruit juice drinks, and baked goods such as bread, cakes and cookies.
  • the extract according to the invention from by-products of the processing of nuts and legumes is also suitable for coloring and / or coating pharmaceutical preparation forms, such as tablets, capsules and granules.
  • the extract according to the invention can also be mixed with other coloring extracts, such as onion and / or malt extract, to set the desired color.
  • other coloring extracts such as onion and / or malt extract
  • the extract according to the invention can be used, for example, in products from the paper or wood industry, in particular as an additive or colorant.
  • the crude extract has a red-brown color that is comparable to the color strength of the caramel coupler (dye E150d) (determination according to Directive 95/45 EC, 07/26/95). Its coloring properties can be varied from yellow, orange, red, red-brown to dark brown by changing the pH and the dosage in the range from 1 to 14.
  • the extract according to the invention is suitable as a replacement for anthocyanin-based, carmine-based and synthetic colors at acidic pH, for carmine-based and synthetic colors even at neutral pH.
  • the allergenic potential of the extract according to the invention is extremely low.
  • the extract is hypoallergenic.
  • the extract according to the invention from by-products of the processing of nuts and legumes can stabilize anthocyanins and / or anthocyanidins.
  • the extract according to the invention can stabilize the anthocyanins and / or anthocyanidins against decomposition under the influence of light.
  • Anthocyanins are a group of chemically related blue, violet and red dyes (benzopyrylium salts) which are very common in the plant world and which are dissolved in the pulp of flowers and fruits and occasionally also in the shoot axes and leaves of plants and which give rise to their characteristic colorings . From a chemical point of view, anthocyanins are glycosides of the actual chromophores, the anthocyanidins. All known anthocyanidins have the basic structure of C-4 'hydroxylated 2-phenylchromene (shown in the primary structure as a flavylium cation):
  • the anthocyanidins are derived from three basic structures, the pelargonidine, cyanidine and delphinidine, which differ from one another in their different substitution in the B ring. 3-Deoxyanthocyanidins are also known (see, for example, Römpp Lexikon Chemie, 10th edition 1996-1999, pp. 210-212).
  • anthocyanidins found in many different plants and parts of plants include pelargonidine, cyanidine, delphinidine, apigenin, paeonidine, petunidine, malvidin, hirsutidine and tuberidine.
  • the light stability of the anthocyanins and anthocyanidins mentioned can be significantly improved by the extract according to the invention.
  • the extract according to the invention is preferably used to improve the light stability of juices and / or juice concentrates from fruits and vegetables containing anthocyanins and / or anthocyanidins, such as, for example: black currants, cherries, elderberries, aronia berries, blue grapes, hibiscus, black carrots, red cabbage, purple potatoes and sweet potatoes used.
  • anthocyanins and / or anthocyanidins such as, for example: black currants, cherries, elderberries, aronia berries, blue grapes, hibiscus, black carrots, red cabbage, purple potatoes and sweet potatoes used.
  • the extract according to the invention from by-products of the processing of nuts and legumes is extraordinarily strong in color, stable in storage, quick-drying, stable in frying and is an excellent substitute for the expensive, difficult to obtain sandalwood extract, in particular because the extract according to the invention is not only coloring, but also has film-forming properties that are comparable to those of sandalwood extract.
  • the extract according to the invention from by-products of the processing of nuts and legumes dries quickly, like the sandalwood extract on surfaces, particularly starch pellets, to form a film, which is crucial for application to food surfaces and other particle surfaces, since Sticking of particles is prevented.
  • the extract according to the invention has the advantage over sandalwood extract that it is still stable even in the low pH range below 5 and that it is obtained from inexpensive raw materials which are available without restriction.
  • Example 3 140 g of invert sugar syrup, 14 g of citric acid solution (50%), 0.15 g of ascorbic acid were made up to 1000 g with demineralized water. The medium was heated to 23 ° C. and adjusted to pH 3.00 with NaOH solution (50%). A 702 SM Titrino (Metrohm, Herisau, Switzerland) with a glass electrode was used for the pH value measurements. Adding the extract according to the invention from Example 1 to the lemonade-like medium prepared with the addition of ascorbic acid was easily dissolved with stirring. As shown in Figure 1, depending on the dosage (0.01, 0.05, 0.1, 0.25% by mass), the colors yellow, orange, red and brown could be achieved.
  • Example 3 140 g of invert sugar syrup, 14 g of citric acid solution (50%), 0.15 g of ascorbic acid were made up to 1000 g with demineralized water. The medium was heated to 23 ° C. and adjusted to pH 3.00 with NaOH solution (50%). A 702 SM Titrino (
  • the dilution of the color extracts in the lemonade-like medium with the addition of ascorbic acid was chosen so that a red color in the range of an a * value of 44.3 ⁇ 0.5 (according to the CIE-L * a * b * system) was found for all samples to be examined ) set.
  • Figure 2 shows the extraordinary light stability of the extract according to the invention according to Example 1 in a lemonade-like medium with added ascorbic acid.
  • the extract according to the invention has the highest red tone stability (a * value) in the example mentioned compared to the influence of light.
  • Example 4
  • the dilution was chosen such that a red color in the range of an a * value of 45.3 ⁇ 0.5 was obtained for all samples to be examined.
  • 6 closable test tubes (12 mL volume) were filled with 10 mL samples each and placed in a 90 ° C water bath (pasteurization conditions). At the beginning, after 1, 3, 5, 7 and 10 min, the color values (according to the CIE L * a * b * system) were measured with a Lico 200 spectrophotometer (Dr. Lange GmbH & Co. KG, Düsseldorf).
  • Figure 3 shows the extraordinary heat stability of the extract according to the invention according to Example 1 in a lemonade-like medium with added ascorbic acid.
  • the extract according to the invention has the highest red shade stability (a * value) in the example mentioned in relation to the influence of heat.
  • the risk of triggering an allergic reaction for example by eating a fried snack product colored with the extract concentrate from Example 1, is therefore relatively low.
  • Figure 4 shows that the addition of hazelnut extract powder in the order of mix B and C can reduce the red shade loss of the lemonade colored by elderberry by about 1/3 after 5 hours in the sun test.

Abstract

L'invention concerne un extrait de sous-produits issus du traitement de fruits à coque et de légumineuses. Cet extrait se caractérise en ce que ces sous-produits sont sélectionnés parmi des membranes et des restes de fruits à coque, légumineuses ou mélanges de ces derniers. Cette invention concerne également un procédé de production de cet extrait et son utilisation comme colorant ou additif, en particulier dans des produits alimentaires, ainsi qu'un procédé de fabrication de films d'enrobage.
EP03738065A 2002-06-18 2003-06-18 Extrait de sous-produits issus du traitement de fruits a coque et de legumineuses, procede de production et d'utilisation de cet extrait Withdrawn EP1515619A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE10227151 2002-06-18
DE10227151A DE10227151B4 (de) 2002-06-18 2002-06-18 Extrakt aus Nebenprodukten der Nussverarbeitung, Verfahren zu dessen Herstellung und dessen Verwendung
PCT/EP2003/006488 WO2003105608A1 (fr) 2002-06-18 2003-06-18 Extrait de sous-produits issus du traitement de fruits a coque et de legumineuses, procede de production et d'utilisation de cet extrait

Publications (1)

Publication Number Publication Date
EP1515619A1 true EP1515619A1 (fr) 2005-03-23

Family

ID=29723228

Family Applications (1)

Application Number Title Priority Date Filing Date
EP03738065A Withdrawn EP1515619A1 (fr) 2002-06-18 2003-06-18 Extrait de sous-produits issus du traitement de fruits a coque et de legumineuses, procede de production et d'utilisation de cet extrait

Country Status (5)

Country Link
US (1) US20050208189A1 (fr)
EP (1) EP1515619A1 (fr)
AU (1) AU2003245970A1 (fr)
DE (1) DE10227151B4 (fr)
WO (1) WO2003105608A1 (fr)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8563073B1 (en) 2008-05-28 2013-10-22 Miline Fruit Products Inc Methods for making fruit or vegetable extract from by-products
WO2014150230A1 (fr) * 2013-03-15 2014-09-25 Mars, Incorporated Stabilisation de colorants contenant de l'anthocyanine bleus naturels et produits fabriqués
GB2527453B (en) 2013-03-15 2017-03-15 Mars Inc Method of isolating blue anthocyanin fractions
RU2721836C2 (ru) 2015-06-30 2020-05-22 Марс, Инкорпорейтед Композиции красителей и способы их использования
EP3331382A1 (fr) * 2015-08-05 2018-06-13 Aromsa Besin Aroma Ve Katki Maddeleri Sanayi Ve Ticaret Anonim Sirketi Procédé de production d'un extrait de noisette contenant de l'alcool éthylique par extraction supercritique
WO2017023226A1 (fr) * 2015-08-06 2017-02-09 Aromsa Besin Aroma Ve Katki Maddeleri Sanayi Ve Ticaret Anonim Sirketi Procédé de production d'extrait de noisette sans alcool éthylique par extraction supercritique
US11102998B1 (en) 2017-08-25 2021-08-31 The Hershey Company Binders and methods of making and using the same
CN108157727A (zh) * 2017-11-30 2018-06-15 慈中华 用于保持平和体质的固体饮料及其加工方法
DE102020128449A1 (de) * 2020-10-29 2022-05-05 Sensient Technologies Europe GmbH Mit Santalin gefärbte eisenhaltige Lebensmittel, Verfahren zu deren Herstellung und Verwendung von Santalin zur Färbung von eisenhaltigen Lebensmitteln

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JPS56145955A (en) * 1980-04-14 1981-11-13 Kanzo Hasegawa Production of brown coloring matter by using seed coat of tamarind seed as starting material
EP1428536A1 (fr) * 2001-08-31 2004-06-16 Akio Yoshihara Moyens de traitement ou de prevention pour des maladies allergiques, comprenant un revetement a base de graines d'arachide traitees

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JPS56145955A (en) * 1980-04-14 1981-11-13 Kanzo Hasegawa Production of brown coloring matter by using seed coat of tamarind seed as starting material
EP1428536A1 (fr) * 2001-08-31 2004-06-16 Akio Yoshihara Moyens de traitement ou de prevention pour des maladies allergiques, comprenant un revetement a base de graines d'arachide traitees

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Also Published As

Publication number Publication date
DE10227151A1 (de) 2004-01-15
US20050208189A1 (en) 2005-09-22
AU2003245970A1 (en) 2003-12-31
WO2003105608B1 (fr) 2004-03-04
DE10227151B4 (de) 2007-03-15
WO2003105608A1 (fr) 2003-12-24

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