ES2303470B1 - ADDITIVE FOR CHUFA HORCHATA EXEMPT FROM LACTIC PROTEINS. - Google Patents
ADDITIVE FOR CHUFA HORCHATA EXEMPT FROM LACTIC PROTEINS. Download PDFInfo
- Publication number
- ES2303470B1 ES2303470B1 ES200700192A ES200700192A ES2303470B1 ES 2303470 B1 ES2303470 B1 ES 2303470B1 ES 200700192 A ES200700192 A ES 200700192A ES 200700192 A ES200700192 A ES 200700192A ES 2303470 B1 ES2303470 B1 ES 2303470B1
- Authority
- ES
- Spain
- Prior art keywords
- chufa
- lactylate
- product
- additive
- sodium stearoyl
- 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.)
- Expired - Fee Related
Links
- 235000005853 Cyperus esculentus Nutrition 0.000 title claims abstract description 54
- 239000000654 additive Substances 0.000 title claims abstract description 19
- 230000000996 additive effect Effects 0.000 title claims abstract description 16
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 15
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 15
- 241000103725 Cyperus esculentus var. esculentus Species 0.000 title 1
- 244000285774 Cyperus esculentus Species 0.000 claims abstract description 57
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims abstract description 23
- 239000003724 sodium stearoyl-2-lactylate Substances 0.000 claims abstract description 23
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 claims abstract description 23
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 14
- 239000000216 gellan gum Substances 0.000 claims abstract description 14
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 14
- 238000002360 preparation method Methods 0.000 claims abstract description 13
- 235000013373 food additive Nutrition 0.000 claims abstract description 10
- 239000002778 food additive Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims description 23
- 239000012263 liquid product Substances 0.000 claims description 14
- 239000000047 product Substances 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 9
- 238000009928 pasteurization Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- 206010012335 Dependence Diseases 0.000 claims description 4
- 102000004139 alpha-Amylases Human genes 0.000 claims description 4
- 108090000637 alpha-Amylases Proteins 0.000 claims description 4
- 229940024171 alpha-amylase Drugs 0.000 claims description 4
- 239000006185 dispersion Substances 0.000 claims description 3
- 229920002774 Maltodextrin Polymers 0.000 claims description 2
- 239000005913 Maltodextrin Substances 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 230000036571 hydration Effects 0.000 claims description 2
- 238000006703 hydration reaction Methods 0.000 claims description 2
- 229940035034 maltodextrin Drugs 0.000 claims description 2
- 239000000546 pharmaceutical excipient Substances 0.000 claims description 2
- 239000003995 emulsifying agent Substances 0.000 abstract description 10
- 239000003381 stabilizer Substances 0.000 abstract description 9
- 125000002252 acyl group Chemical group 0.000 description 11
- 235000018102 proteins Nutrition 0.000 description 10
- 102000011632 Caseins Human genes 0.000 description 6
- 108010076119 Caseins Proteins 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 6
- 239000000499 gel Substances 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000003925 fat Substances 0.000 description 5
- 235000020166 milkshake Nutrition 0.000 description 5
- 229940080237 sodium caseinate Drugs 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 239000000839 emulsion Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000000265 homogenisation Methods 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 102000014171 Milk Proteins Human genes 0.000 description 3
- 108010011756 Milk Proteins Proteins 0.000 description 3
- 238000009455 aseptic packaging Methods 0.000 description 3
- 235000010418 carrageenan Nutrition 0.000 description 3
- 229920001525 carrageenan Polymers 0.000 description 3
- 239000013065 commercial product Substances 0.000 description 3
- 235000021239 milk protein Nutrition 0.000 description 3
- 230000000087 stabilizing effect Effects 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 229940071162 caseinate Drugs 0.000 description 2
- 150000001768 cations Chemical class 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000010348 incorporation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 235000013570 smoothie Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RBNPOMFGQQGHHO-UWTATZPHSA-N D-glyceric acid Chemical compound OC[C@@H](O)C(O)=O RBNPOMFGQQGHHO-UWTATZPHSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 244000178870 Lavandula angustifolia Species 0.000 description 1
- 235000010663 Lavandula angustifolia Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000002009 allergenic effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000011362 coarse particle Substances 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000000539 dimer Substances 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000001102 lavandula vera Substances 0.000 description 1
- 235000018219 lavender Nutrition 0.000 description 1
- 235000014659 low sodium diet Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 235000010935 mono and diglycerides of fatty acids Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000003352 sequestering agent Substances 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Aditivo para horchata de chufa exenta de proteínas lácticas.Additive for chufa horchata exempt from lactic proteins.
Aditivo alimentario que comprende estearoil-2-lactilato sódico (SSL) y goma gelana nativa, y se emplea como emulsionante y/o estabilizante en la preparación de una horchata de chufa exenta de proteínas lácticas.Food additive comprising sodium stearoyl-2-lactylate (SSL) and native gellan gum, and is used as an emulsifier and / or stabilizer in the preparation of a protein-free chufa horchata lactic
Description
Aditivo para horchata de chufa exenta de proteínas lácticas.Additive for chufa horchata exempt from lactic proteins.
La invención se encuadra en el sector técnico de la alimentación. Más concretamente la invención se refiere a un aditivo alimentario para la elaboración de horchata de chufa pasteurizada o UHT sin proteínas lácteas, con propiedades emulsionantes y/ o estabilizantes, que comprende goma gelana nativa y estearoil-2-lactilato sódico.The invention falls within the technical sector of feeding. More specifically the invention relates to a food additive for the preparation of chufa horchata pasteurized or UHT without milk proteins, with properties emulsifiers and / or stabilizers, comprising native gellan gum and sodium stearoyl-2-lactylate.
En la cuenca mediterránea y norte de África se cultiva y consumen los tubérculos de Cyperus sculentus como fruto seco. En España se denomina "chufa", y con ella se prepara la horchata de chufa. La chufa es una planta de hojas en roseta y de 40 a 50 centímetros. Posee un sistema radicular rizomático, del que parten raicillas en cuyos extremos se forman las chufas. Estas adquieren dos formas: "llargueta" (alargada) y "armela" (redondeada).In the Mediterranean basin and North Africa, Cyperus sculentus tubers are grown and consumed as a dried fruit. In Spain it is called "chufa", and with it the chufa horchata is prepared. The chufa is a rosette leaf plant with 40 to 50 centimeters. It has a rhizomatic root system, from which rootlets start at whose ends the chufas are formed. These acquire two forms: "llargueta" (elongated) and "armela" (rounded).
El empleo de la chufa en la preparación de horchata es sobradamente conocido. En el procedimiento de preparación de la horchata de chufa es común someter el producto elaborado bien a un proceso de conservación. Preferiblemente dicho proceso de conservación es un proceso de pasteurización o UHT.The use of chufa in the preparation of Horchata is well known. In the procedure of preparation of chufa horchata it is common to submit the product elaborated well to a conservation process. Preferably said Conservation process is a process of pasteurization or UHT.
Así, podemos encontrar horchata de chufa pasterurizada, la cual es la horchata de chufas sometida a un proceso tecnológico que suprima o transforme, total o parcialmente, su contenido de almidón y procesada mediante un tratamiento térmico que asegure la destrucción de los gérmenes patógenos y la mayoría de la flora banal. El producto tendrá un contenido mínimo del 12% de sólidos solubles expresados en ºBrix a 20ºC, su contenido en grasas será del 2% y estas grasas procederán exclusivamente de los tubérculos utilizados. El pH mínimo será de 6'3 y los azúcares totales expresados en sacarosa superarán el 10%.So, we can find chufa horchata pasteurized, which is the horchata of chufas subjected to a technological process that suppresses or transforms, totally or partially, its starch content and processed by heat treatment to ensure the destruction of pathogenic germs and most of the banal flora. The product will have a minimum content of 12% of soluble solids expressed in ºBrix at 20 ° C, its content in fats will be 2% and these fats will come exclusively from tubers used. The minimum pH will be 6'3 and the sugars Totals expressed in sucrose will exceed 10%.
Mientras que la horchata de chufa UHT es la horchata de chufas sometida a un proceso tecnológico que suprima o transforme, total o parcialmente, su contenido en almidón y procesada mediante un tratamiento térmico UHT que asegure después de un envasado aséptico la destrucción de los microorganismos y la inactividad de sus formas de resistencia. El producto tendrá un contenido mínimo del 12% de sólidos solubles espresados en ºBrix a 20ºC, su contenido mínimo de grasas será del 2%. El pH mínimo será de 6'3 y los azúcares totales expresados en sacarosa superarán el 10% en el caso de utilizar azúcar o azúcares.While UHT chufa horchata is the chucha horchata undergoing a technological process that suppresses or transform, in whole or in part, its starch content and processed by a UHT heat treatment that ensures later of an aseptic packaging the destruction of microorganisms and the inactivity of their forms of resistance. The product will have a minimum content of 12% soluble solids expressed in ºBrix a 20ºC, its minimum fat content will be 2%. The minimum pH will be 6'3 and the total sugars expressed in sucrose will exceed 10% in the case of using sugar or sugars.
El producto comercial, posee propiedades organolépticas muy características, y dado su alto contenido en almidones no solubles y la falta de emulgentes naturales en este producto dificultan en gran medida su conservación en frío y su estabilidad tras el tratamiento térmico.The commercial product has properties very characteristic organoleptic, and given its high content in non-soluble starches and lack of natural emulsifiers in this product greatly hinder its cold preservation and its stability after heat treatment.
La horchata de chufa UHT del mercado se prepara dentro del siguiente esquema:UHT chufa horchata from the market is prepared Within the following scheme:
- --
- Lavado de los tubérculos de chufa (Cyperus Sculentus).Washing of tigernut tubers ( Cyperus Sculentus ).
- --
- Hidratado.Hydrous.
- --
- Molturado y mezclado con agua.Milling and mixed with water.
- --
- Tamizado de la mezcla para separar fibras y exceso de partículas groseras.Sifting the mixture to separate fibers and excess coarse particles.
- --
- Estandarización del extracto seco y añadido de azúcar para disponer de un batido con los siguientes parámetros medios, aunque se pueden elaborar múltiples variantes:Standardization of dry extract and added sugar to have a smoothie with the following medium parameters, although multiple can be developed variants:
-
1one
- --
- Añadido de \alpha-amilasa para la hidrólisis del almidón, evitando que gelifique con el tratamiento térmico.Added of α-amylase for starch hydrolysis, preventing gelling with heat treatment.
- --
- Añadido de estabilizantes, emulgentes y aromatizantes.Adding stabilizers, emulsifiers and flavorings
- --
- Tratamiento UHT con homogenización.UHT treatment with homogenization
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Sin la adición de estabilizantes y emulgentes es prácticamente imposible mantener una horchata UHT con los parámetros especificados, en forma de líquido homogéneo, sin separaciones de grasa, sinéresis y precipitados.Without the addition of stabilizers and emulsifiers it is virtually impossible to maintain a horchata UHT with the specified parameters, in the form of a homogeneous liquid, without fat separations, syneresis and precipitates.
De los estabilizantes y emulgentes utilizados, destaca la combinación de caseinato sódico, esteres cítricos de monoglicéridos y carragenato. Estos son los mas relevantes y representativos de la producción industrial a gran escala, no obstante también son utilizados, aunque más esporádicamente algunos estabilizantes y emulgentes como la goma guar y carragenatos entre los estabilizantes, y mono- y digliceridos de los ácidos grasos como emulgentes.Of the stabilizers and emulsifiers used, highlights the combination of sodium caseinate, citric esters of monoglycerides and carrageenan. These are the most relevant and representative of large-scale industrial production, not However they are also used, although more sporadically some stabilizers and emulsifiers such as guar gum and carrageenans between stabilizers, and mono- and diglycerides of fatty acids As emulsifiers.
Las proporciones generalmente utilizadas son las siguientes:The proportions generally used are the following:
Aunque pueden variarse las proporciones, aún en batidos de chufa con contenidos grasos bajos como 1,8%, es indispensable mantener un nivel mínimo de caseinato de 0,1% para lograr la estabilidad.Although the proportions can be varied, even in chufa milkshakes with low fat content such as 1.8%, is it is essential to maintain a minimum caseinate level of 0.1% for Achieve stability
El caseinato sódico es una proteína láctea que se utiliza para estabilizar la grasa en una emulsión y se obtiene hidrolizando la caseína, uno de los aminoácidos de la leche de vaca. El caseinato sódico, aparte de ser poco recomendable para las personas que tengan que hacer una dieta baja en sodio, contiene trazas residuales de lactosa, lo que lo convierte en potencialmente alergénico.Sodium Caseinate is a milk protein that It is used to stabilize fat in an emulsion and is obtained hydrolyzing casein, one of the amino acids in milk cow. Sodium caseinate, apart from being not recommended for people who have to do a low sodium diet, contains residual traces of lactose, which makes it potentially allergenic
De modo que con la incorporación de caseinato sódico como emulgente en la preparación de la horchata de chufa, estamos incorporando una proteína láctea, en una bebida de origen exclusivamente vegetal.So with the incorporation of caseinate sodium as an emulsifier in the preparation of chufa horchata, we are incorporating a milk protein in a drink of origin exclusively vegetable.
La presente invención se refiere a un aditivo para la elaboración de un producto líquido de extracto de chufa (Cyperus esculentus) exento de proteínas lácticas.The present invention relates to an additive for the preparation of a liquid product of chufa extract ( Cyperus esculentus ) free of lactic proteins.
De acuerdo con la invención, el término "producto líquido de extracto de chufa" hace referencia a la horchata de chufa.According to the invention, the term "liquid product of chufa extract" refers to the Tiger nut milk shake.
Un primer aspecto de la invención proporciona un aditivo alimentario, con propiedades emulsionantes y/ o estabilizantes, que comprende una mezcla de estearoil-2-lactilato sódico (SSL) como emulsionante y goma gelana nativa (gellan gum high acyl) como estabilizante.A first aspect of the invention provides a food additive, with emulsifying properties and / or stabilizers, comprising a mixture of sodium stearoyl-2-lactylate (SSL) as emulsifier and native gellan gum (gellan gum high acyl) as stabilizer
La goma gelana es un polisacárido multifuncional con potencial para utilizarse en una amplia gama de productos como gelificante, texturizante y estabilizante. Tiene la particularidad de gelificar a concentraciones más bajas que otros polisacáridos por la formación y agregación de hélices inducida por cationes mono y divalentes. Las propiedades texturales de sus geles son influenciadas por la concentración y tipo de cationes, la presencia de secuestrante y el pH.Gellan gum is a multifunctional polysaccharide with potential to be used in a wide range of products such as gelling, texturing and stabilizing. It has the particularity gel at lower concentrations than other polysaccharides by the formation and aggregation of helices induced by mono cations and divalent. The textural properties of their gels are influenced by the concentration and type of cations, the presence of sequestrant and pH.
Existen dos tipos de Goma Gelana con estructura molecular diferenciada:There are two types of Gelana rubber with structure differentiated molecular:
- --
- Goma Gelana Nativa o de alto acilo (Gellan Gum High Acyl) con dos sustituciones acilo, ambos localizados en la misma glucosa.Rubber Native gelana or high acyl (Gellan Gum High Acyl) with two acyl substitutions, both located on the same glucose.
- Los dos grupos acilo (acetato y glicerato) no impiden la formación de geles pero interfieren formando geles más elásticos.The two groups acyl (acetate and glycerate) do not prevent the formation of gels but interfere forming more elastic gels.
- --
- Goma Gelana de bajo acilo (Gellan Gum Low Acyl), más reactiva a los iones (potasio, calcio) formando agregados en forma de hélice, con geles más firmes y frágiles.Rubber Low acyl gelana (Gellan Gum Low Acyl), more reactive to ions (potassium, calcium) forming helix aggregates, with firmer and fragile gels.
La goma gelana de bajo acilo es la forma utilizada para aplicaciones en alimentos.The low acyl gellan gum is the form Used for food applications.
La goma gelana nativa es un producto comercial producido o suministrado por diversas compañías, por ejemplo, Kelco (USA).The native gellan gum is a commercial product produced or supplied by various companies, for example, Kelco (USES).
El estearoil-2-lactilato sódico (SSL), de fórmulaHe sodium stearoyl-2-lactylate (SSL), of formula
es un emulsionante altamente hidrófilo. El SSL es un producto obtenido a partir de la reacción de esterificación entre un dímero del ácido láctico y el ácido esteárico, neutralizado a su sal de sodio. El producto comercial es producido o suministrado por diversas compañías, por ejemplo, Palsgaard (Dinamarca). Se utiliza en pastelería, repostería y fabricación de galletas y panes.It is a highly emulsifying hydrophilic SSL is a product obtained from the reaction esterification between a dimer of lactic acid and acid stearic, neutralized to its sodium salt. The commercial product is produced or supplied by various companies, for example, Palsgaard (Denmark). It is used in pastry, baking and cookie making and Breads
De acuerdo con una realización de la invención, la proporción de estearoil-2-lactilato sódico: goma gelana nativa del aditivo está comprendida entre 25:1 y 12,5:1. De modo preferido, la proporción estearoil-2-lactilato sódico: goma gelana nativa es 18:1.According to an embodiment of the invention, the proportion of sodium stearoyl-2-lactylate: rubber native gelana of the additive is between 25: 1 and 12.5: 1. From preferred mode, the proportion sodium stearoyl-2-lactylate: rubber native gelana is 18: 1.
En una realización preferida de la invención, el aditivo además comprende al menos un compuesto seleccionado entre azúcar y maltodextrina, lo cual favorece una mejor mezcla y dispersión de los componentes.In a preferred embodiment of the invention, the additive further comprises at least one compound selected from sugar and maltodextrin, which favors a better mixture and dispersion of the components.
Un segundo aspecto de la invención se refiere al uso del aditivo alimentario de acuerdo con la invención, para la preparación de un producto líquido de extracto de chufa (Cyperus esculentus) exento de proteínas lácticas.A second aspect of the invention relates to the use of the food additive according to the invention, for the preparation of a liquid product of chufa extract ( Cyperus esculentus ) free of lactic proteins.
Al mezclar la goma gelana nativa con la emulsión conseguida por la acción del SSL se obtiene el aditivo de la invención. La goma gelana nativa en las proporciones adecuadas forma un gel líquido con propiedades estabilizantes, sobre partículas de almidón no hidrolizado, gotas de emulsión y fibras, de forma que estabiliza la emulsión conseguida por la acción del SSL sobre la grasa y todo su entorno.When mixing the native gellan gum with the emulsion achieved by the SSL action, the additive of the invention. The native gellan gum in the right proportions forms a liquid gel with stabilizing properties, on non-hydrolyzed starch particles, emulsion drops and fibers, of form that stabilizes the emulsion achieved by the action of SSL about fat and all its surroundings.
De acuerdo con una realización de la presente invención, el producto líquido de extracto de chufa es sometido a un proceso de pasteurización o UHT.In accordance with an embodiment of the present invention, the liquid product of chufa extract is subjected to a pasteurization process or UHT.
En una realización particular de la presente invención, la cantidad de estearoil-2-lactilato sódico comprendido en el producto líquido de extracto de chufa está entre 0,375 y 0,5% respecto al total de la composición. Mientras que la cantidad de goma gelana nativa comprendida en el producto líquido de extracto de chufa está entre 0,015 y 0,04% respecto al total de la composición. Preferiblemente, la cantidad de estearoil-2-lactilato sódico y goma gelana nativa comprendidos en el producto líquido de extracto de chufa es de 0,4% y 0,025% respectivamente respecto al total de la composición.In a particular embodiment of the present invention, the amount of sodium stearoyl-2-lactylate included in the liquid product of chufa extract is between 0.375 and 0.5% of the total composition. While the amount of native gellan gum included in the liquid product of chufa extract is between 0.015 and 0.04% of the total composition. Preferably, the amount of Sodium Stearoyl-2-Lactylate and Rubber native gelana included in the liquid extract product of chufa is 0.4% and 0.025% respectively with respect to the total composition.
Otro aspecto de la invención se refiere a un procedimiento para la preparación de un producto líquido de extracto de chufa (Cyperus esculentus) exento de proteínas lácticas comprende la adicción del aditivo de la invención, excluyendo la adicción de proteínas lácticas.Another aspect of the invention relates to a process for the preparation of a liquid product of chufa extract ( Cyperus esculentus ) free of lactic proteins comprising the addition of the additive of the invention, excluding the addition of lactic proteins.
De acuerdo con una realización preferida de la invención, el aditivo se aplica por dispersión en frío en batido de chufa estandarizado que se somete a un proceso de conservación (UHT, pasteurización) con homogenización y envasado aséptico. No obstante, otras formas de incorporación del aditivo durante el proceso de preparación de la horchata de chufa pueden ser válidas. El producto final obtenido se mantiene estable y exento de proteínas lácteas, como caseinato sódico.According to a preferred embodiment of the invention, the additive is applied by cold dispersion in shake of standardized chufa that undergoes a conservation process (UHT, pasteurization) with homogenization and aseptic packaging. Do not However, other ways of incorporation of the additive during Preparation process of the chufa horchata may be valid. The final product obtained remains stable and protein free dairy, such as sodium caseinate.
En una realización de la invención, el procedimiento de preparación del producto líquido de extracto de chufa (Cyperus esculentus) exento de proteínas lácticas comprende las siguientes etapas:In one embodiment of the invention, the method of preparing the liquid product of chufa extract ( Cyperus esculentus ) free of lactic proteins comprises the following steps:
- a.to.
- hidratación y molturación de los tubérculos de chufa (Cyperus Sculentus);hydration and grinding of chufa tubers ( Cyperus Sculentus );
- b.b.
- adicción de \alpha-amilasa;addiction of α-amylase;
- c.C.
- adicción de estearoil-2-lactilato sódico y goma gelana nativa, y opcionalmente otros excipientes;addiction of Sodium Stearoyl-2-Lactylate and Rubber native gelana, and optionally other excipients;
- d.d.
- tratamiento de conservación.conservation treatment
En una realización preferida, el tratamiento de conservación se selecciona entre pasteurización y UHT.In a preferred embodiment, the treatment of conservation is selected between pasteurization and UHT.
De acuerdo con otro aspecto de la invención, éste proporciona un producto líquido de extracto de chufa (Cyperus esculentus) exento de proteínas lácticas, caracterizado porque comprende el aditivo alimentario de la invención.According to another aspect of the invention, it provides a liquid product of chufa extract ( Cyperus esculentus ) free of lactic proteins, characterized in that it comprises the food additive of the invention.
A lo largo de la descripción y las reivindicaciones la palabra "comprende" y sus variantes no pretenden excluir otras características técnicas, aditivos, componentes o pasos.Throughout the description and the claims the word "comprises" and its variants not they intend to exclude other technical characteristics, additives, components or steps.
Para los expertos en la materia, otros objetos, ventajas y características de la invención se desprenderán en parte de la descripción y en parte de la práctica de la invención. Los siguientes ejemplos se proporcionan a modo de ilustración, y no se pretende que sean limitativos de la presente invención.For those skilled in the art, other objects, advantages and features of the invention will be partly detached of the description and in part of the practice of the invention. The The following examples are provided by way of illustration, and are not It is intended to be limiting of the present invention.
\vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
Se efectuaron diversas pruebas empleando distintas proporciones, que permitieron seleccionar las dosis validas. Partió de una horchata batido de chufa estandarizada a los siguientes valores:Various tests were performed using different proportions, which allowed to select the doses valid. It started from a standardized chufa milkshake horchata following values:
\vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
\vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
Sobre dicha horchata de chufa se añadieron diferentes proporciones de SSL y gema galana de bajo acilo o goma gelana de alto acilo, de acuerdo con lo representado en la tabla 1.On said chufa horchata were added different proportions of SSL and low acyl or rubber galana gem high acyl gelana, as represented in the table one.
Una vez añadidos los componentes en las proporciones arriba indicadas, se procedió a someter el producto obtenido a un proceso de conservación. Se realizaron pruebas con diferentes procesos de conservación: UHT y pasteurización.Once the components have been added in the proportions indicated above, the product was submitted obtained to a conservation process. Tests were performed with different conservation processes: UHT and pasteurization.
El proceso de conservación UHT consistió en los siguientes pasos:The UHT conservation process consisted of Next steps:
-
1
\;
-one\;
- - Preparación del líquido estandarizado a los valores descritos anteriormente, al que se añade el azúcar y la \alpha-amilasa necesaria para hidrolizar parte del almidón (0,02-0,04 gr%).Liquid Preparation standardized to the values described above, to which add the sugar and the α-amylase necessary to hydrolyze part of the starch (0.02-0.04 gr%).
-
2
\;
-2\;
- - Dispersar los dos aditivos en el batido a 4-8ºC con agitador de alta velocidad.Disperse the two additives in the shake at 4-8ºC with high stirrer speed.
-
3
\;
-3\;
- - Someter a proceso UHT con homogenización a 180-200 bar cuando el producto ya ha pasado por la etapa de alta temperatura y se encuentra a una temperatura de 80-90ºC. Después de homogenizar pasa directamente a enfriado a temperatura ambiente y envasado aséptico.Submit to UHT process with homogenization at 180-200 bar when the product is already has gone through the high temperature stage and is at a temperature of 80-90 ° C. After homogenizing passes directly to room temperature cooled and packaged aseptic.
El proceso de pasteurización consistió en los siguientes pasos:The pasteurization process consisted of Next steps:
-
1
\;
-one\;
- - Dispersar los dos aditivos en el batido a 4-8ºC con agitador de alta velocidad.Disperse the two additives in the shake at 4-8ºC with high stirrer speed.
-
2
\;
-2\;
- - Pasteurizar a 85-90ºC con homogenización a 180-200 bar. Enfriar y conservar en frío.Pasteurize 85-90ºC with homogenization at 180-200 Pub. Cool and keep cold.
Se realizó un control de los parámetros del batido y se observaron los envases almacenados a temperatura ambiente y a 38ºC durante 7 días.A control of the parameters of the whipped and the containers stored at temperature were observed ambient and at 38 ° C for 7 days.
Las pruebas 1, 2, 3, 4, 5 y 6 muestran clara inestabilidad con separación de fases y precipitados.Tests 1, 2, 3, 4, 5 and 6 show clear instability with separation of phases and precipitates.
La prueba 7 presenta débiles separaciones de grasa en superficie al final del periodo de control.Test 7 shows weak separations of surface grease at the end of the control period.
La prueba 8 se mantiene homogénea y de características organolépticas similares a las de un batido elaborado con caseinato sódico, ester cítrico y carragenato.Test 8 remains homogeneous and of organoleptic characteristics similar to those of a milkshake made with sodium caseinate, citric ester and carrageenan.
La prueba 9 da unos resultados similares a la 7.Test 9 gives similar results to the 7.
La prueba 10 también da un producto estable como la 8.Test 10 also gives a stable product such as the 8.
La prueba 11 presenta muy pequeñas separaciones como la 7 y la 9.Test 11 has very small separations like 7 and 9.
Se concluye en que una aplicación de SSL al 0,45% (+/- 0,05) y de Gellan Gum High Acyl al 0,025% (+/- 0,002) es igualmente capaz de estabilizar un batido de chufa exento de proteínas lácticas sometido a proceso UHT y envasado aséptico y un batido de chufa pasteurizada conservado en refrigeración.It concludes that an SSL application at 0.45% (+/- 0.05) and Gellan Gum High Acyl 0.025% (+/- 0.002) is equally capable of stabilizing a chufa smoothie free of lactic proteins undergoing UHT process and aseptic packaging and a pasteurized chufa milkshake preserved in refrigeration.
Claims (14)
- a.to.
- hidratación y molturación de los tubérculos de chufa (Cyperus Sculentus);hydration and grinding of chufa tubers ( Cyperus Sculentus );
- b.b.
- adicción de \alpha-amilasa;addiction of α-amylase;
- c.C.
- adicción de estearoil-2-lactilato sódico y goma gelana nativa, y opcionalmente otros excipientes;addiction of Sodium Stearoyl-2-Lactylate and Rubber native gelana, and optionally other excipients;
- d.d.
- tratamiento de conservación.conservation treatment
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200700192A ES2303470B1 (en) | 2007-01-24 | 2007-01-24 | ADDITIVE FOR CHUFA HORCHATA EXEMPT FROM LACTIC PROTEINS. |
| PCT/ES2007/000036 WO2008090238A1 (en) | 2007-01-24 | 2007-01-25 | Additive for horchata de chufa (tiger nut milk) free of lactic proteins |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200700192A ES2303470B1 (en) | 2007-01-24 | 2007-01-24 | ADDITIVE FOR CHUFA HORCHATA EXEMPT FROM LACTIC PROTEINS. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2303470A1 ES2303470A1 (en) | 2008-08-01 |
| ES2303470B1 true ES2303470B1 (en) | 2009-06-17 |
Family
ID=39637039
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES200700192A Expired - Fee Related ES2303470B1 (en) | 2007-01-24 | 2007-01-24 | ADDITIVE FOR CHUFA HORCHATA EXEMPT FROM LACTIC PROTEINS. |
Country Status (2)
| Country | Link |
|---|---|
| ES (1) | ES2303470B1 (en) |
| WO (1) | WO2008090238A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2310468B2 (en) * | 2007-03-07 | 2009-10-21 | Premium Ingredients, S.L. | FOOD ADDITIVE. |
| CN108366589A (en) * | 2015-12-11 | 2018-08-03 | 雀巢产品技术援助有限公司 | Sterile RTD peanut emulsions and preparation method thereof |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2000355A6 (en) * | 1986-07-17 | 1988-02-16 | Guamis Lopez Buenaventura | Sterilised horchata beverage prodn. |
| ES2000035A6 (en) * | 1986-07-17 | 1987-10-01 | Guamis Lopez Buenaventura | Pasteurised horchata beverage prepn. |
| EP0468552A3 (en) * | 1990-06-06 | 1993-12-22 | Merck & Co Inc | Shortening substitute for bakery products |
| EP0930017A4 (en) * | 1996-08-27 | 2005-03-30 | San Ei Gen Ffi Inc | Novel use of native gellan gum |
| EP1078579A1 (en) * | 1999-08-20 | 2001-02-28 | Michael Laurence Murphy | A cream |
| WO2004110168A1 (en) * | 2003-06-11 | 2004-12-23 | Pepsico, Inc. | Blend comprising gellan, xanthan and pectin, beverages comprising said blend and their preparation |
| ES2561832T3 (en) * | 2004-04-22 | 2016-03-01 | Frieslandcampina Nederland Holding B.V. | Moderately acid stable alcoholic beverage based on milk and / or soy protein |
-
2007
- 2007-01-24 ES ES200700192A patent/ES2303470B1/en not_active Expired - Fee Related
- 2007-01-25 WO PCT/ES2007/000036 patent/WO2008090238A1/en active Application Filing
Non-Patent Citations (1)
| Title |
|---|
| Real Decreto 1338/1988 por el que se aprueba la Reglametación Técnico Sanitaria para la elaboración y venta de horchata de chufa. 10.11.1988 en B.O.E. 270/1988. Recuperado de Internet [en línea] [recuperado el 20.09.2007] URL:http://www.diba.es/ salutpconsum/salutpublica/protecciosalut/seguretatalimentaria/ normativa/gelats\_orxates/1338-1988.pdf * |
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|---|---|
| ES2303470A1 (en) | 2008-08-01 |
| WO2008090238A1 (en) | 2008-07-31 |
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