ES2310452B1 - MUST OF DEHYDRATED GRAPE AND ATOMIZATION PROCEDURE FOR OBTAINING. - Google Patents

Abstract

Dehydrated grape must and procedure atomization to obtain in powder form, white powder of  easy handling, great stability, density between 0.4-0.6 g / cm3, very little hygroscopic, humidity 2%, volume decreased to 90% and weight up to 70%; activity of water between 0.140-0.250; prolonged storage and Simple and economical transport because it requires less space, weighs less and does not need refrigeration. Loss of volatile compounds not significant, keeping C 6 alcohols, terpenes and benzene; good flavor enhancer in product manufacturing food, usable in pastry and sweetener in industry food Dehydrated grape must by atomization incorporating an anti-caking agent as an additive, Maltodextrin in percentage of 10% -25% in homogeneous solution with the must. The sprayed liquid is introduced into a chamber of drying with hot air between 110-160ºC causing drying very fast The water activity of the dehydrated product is less than 0.250 and outlet temperature between 60-85 ° C.

Description

Dehydrated grape must and procedure atomization to obtain it.

Technical sector

The present invention relates to the sector of food and wine industry.

State of the art

The present invention constitutes a patent Division of Invention Patent No. 200503218 (2), titled: "Obtaining powdered must using the techniques of atomization and lyophilization ", which on behalf of it University of Castilla-La Mancha was deposited on 28 December 2005 before that Spanish Patent Office and Marks

On May 25, 2006, the suspense was issued in the processing of the application of said mentioned Patent of Invention nº 200503218 (2) due to various irregularities, one of the which referred to the lack of unity of invention in its object to be affirmed by that Office that the patent application no. 200503218 (2) contained two very different methods for get dehydrated grape must powder, which is why stated that the applicant should keep that patent as the original for one of the procedures and apply for a patent divisional for the second procedure, maintaining both the same request date.

The aforementioned Patent of Invention No. 200503218 (2) has continued processing with the new Title: "Dehydrated grape must and procedure lyophilization to obtain it ", under new claims relating to the product constituted by dehydrated grape must and also to the lyophilization procedure by which you get that product while the present request for Divisional Invention Patent refers to grape must dehydrated and the procedure for obtaining it by now claimed atomization process.

Explanation of the invention.

Dehydration of products, such as fruits, constitutes a form of conservation of the same highly recommended by offering greater prolongation in the time than other options, as with the pasteurization of fruit juices whose storage does not exceed twelve months, at time that from an economic point of view dehydration is more profitable in terms of storage and transportation of the dehydrated product compared to processes such as freezing and concentration that entail additional costs for maintenance and handling, while requiring refrigeration in product transport, which does not happen with dehydration

The present invention relates to grape must which is dehydrated in order to keep it for long periods of time in order to reduce the problem of loss of large surpluses of grape must during the seasons of harvest, in which the maximum production of the same takes place, and which is lost quickly due to its high capacity to ferment.

To avoid the problem of rapid fermentation and consequent loss of grape must in the state of the technique is known the use of sulfurous, which also avoids microbial growth, but the percentages in which currently legal use of that product is allowed are increasingly low and on the other hand does not always solve the problems that They try to avoid with its use.

Dehydration of grape must is also advisable from an economic point of view to be more profitable in terms of storage and transportation, due to the remarkable reduction of its volume, compared to other procedures, such as freezing and concentration, which are more expensive and its manipulation is more complicated, since dehydration allows grape must to be stored at temperature ambient.

Also, dehydration of grape must, when performed under mild conditions, ensures high retention of its organoleptic properties that are what give it its value.

Technical solution provided by this invention

With the present invention it is contributed to the indicated prior art regarding the conservation of the juices of fruit a powdered dehydrated grape must and very little hygroscopic that contains a humidity of 2%.

With the elimination of virtually the total water, the volume of grape must decreases to 90% and the weight up to 70%

Its water activity is comprised between the 0.140-0.250, which prevents the growth of microorganisms In the same way it is not possible to generate chemical reactions of nutrient degradation as well as of compounds responsible for the organoleptic characteristics of grape-juice.

From the exposed characteristics it follows that It is a product whose storage and transport is very much simpler and cheaper than in the case of the original product since it requires less space, weighs less and does not need refrigeration.

The methods of volatile compound analysis show that their loss or deterioration does not result significant, keeping compounds of the C6 alcohols type, terpenes as well as benzene compounds. All these are responsible for herbaceous aromatic notes, with flowers, fresh smell etc. All this gives the dehydrated grape must according to the present invention the ability to be a good enhancer of flavor in the elaboration of numerous food products, which attached to its presentation as a powdery solid determines that is particularly usable for the preparation of products of pastry, or as a sweetener in the industry food

In the processes commonly used for water removal high temperatures are used, which causes, for the existence of large amounts of sugars along with the presence of amino acids, the formation of compounds, such as furfural derivatives that provide unpleasant aromas, as well as lactone derivatives that give rise to the same results. Without However, in the case of dehydrated grape must according to procedure claimed in this divisional patent, at use mild conditions and when using a quick drying, the formation of the aforementioned compounds is not significant.

From the above it is concluded that this invention provides obtaining a dehydrated grape must capable of being kept for long periods of time and that, in addition, It has almost all the potential of the grape for Wine making

The above also allows grape must dehydrated object of the present invention be used in areas of cold weather, particularly in northern European countries, in the "Chaptalization" process, which is the addition of sugar from must to musts with low sugar content.

The present invention relates to obtaining of the commented dehydrated grape must by the procedure atomization, which implies a reduction in liquid size in small droplets, thus increasing the ratio surface-volume, which increases the speed dehydration

The atomization process consists in obtaining a powder product from a liquid material that is sprayed finely and comes into contact with a stream of hot air, which allows rapid drying and obtaining a powder dry.

The main features of this process are therefore the uniformity of the final product and times of drying very short, of the order of 1 second. This is possible by the small particle size, a diameter of 10-200 µm, which offers drying air a very large surface area per unit volume.

Most of the drying occurs in conditions that favor constant speed drying and by both the temperature of solids barely rises above the temperature of the wet bulb.

If the operating conditions are correct and the equipment is well designed, the residence time of the Dry particles in the drying chamber can be controlled to that is minimal and thus does not overheat the dry product

In this way it is possible that the substances responsible for the aroma and flavor of the atomized food is retain during the process. But, in addition, in the drying process. by atomization it is necessary to consider the product to dehydrate. That is, there are two types of products, the so-called "not gummy" and "gummy". The latter generate numerous problems when carrying out the process. This type of gummy product is formed by those who are rich in sugars, such as fruit juices or purees, causing it to be this a technically difficult process, due to the high hygroscopicity and thermoplasticity thereof under conditions of High humidity and temperature.

This behavior of transforming the product into something gummy is due to a low Glass Transition Temperature (Tg) that the low molecular weight sugars that constitute fruit juices have. The Glass Transition is an intermolecular phenomenon in which cooperative movements of segments of the chain take place depending on the capacity of movement within the system, this being considered a second-order phase transition, unlike the melting point that would be first . This transition is generally characterized by discontinuities in the physical, mechanical and thermal properties of food. The measurement of thermal and mechanical properties is the essence of the techniques used to study this phenomenon. In particular, Differential Scanning Calorimetry (DSC Differential Scanning Calorimetry ) is used. The principle on which the method is based is the measurement of the difference in energy flow between two substances, one of them reference, when subjected to the same controlled temperature program.

The problems caused by this phenomenon in the drying process is that the liquid to be dried is transforms into something gummy and highly adherent to the walls of the drying chamber (place where the initial product comes in contact with hot air) decreasing performance, leading to complete melting of the product without the formation of dust.

To avoid the aforementioned problem, the present invention introduces a modification of the product into the process with the intention of raising the glass transition temperature of the feed liquid. To this end, this invention incorporates an anti-caking agent, Maltodextrin, as an additive to the feed liquid.

The consequence of using this type of additive is that the Tg rises, which allows to use a temperature higher in the drying air, which results in products with Less humidity and more stable. However the concentration of these it must not be any since the limits will have to be taken into account system operation technicians, as they increase viscosity interfering this in the operation of the atomizer.

The indicated Maltodextrin is a glucose polymer that is used as an additive that lacks smell, color and taste, in addition to having an affordable price. There are different types of Maltodextrins that differ fundamentally by their DE: Equivalent Dextrose, which is defined as the percentage of reduced sugar calculated as dextrose based on its dry weight. In other words, the number of glucoses that make up the polymer chain. This union between glucose units is usually through α-type links (1-> 4) and ED less than 20.

Once the product is obtained in powder form we must consider a series of physical properties to which there are to attribute the ease with which the product can be reconstituted and its stability Among them is the water activity, the Density, solubility and wettability. Density is a fact very important to take into account from the economic point of view, since if it is low it can increase the costs of packing. This property depends on the chemical composition, the feed and air occluded in the particles.

Advantages of the invention

The main advantages of obtaining dehydrated grape must through the atomization procedure object of the present invention in contrast to the procedure to obtain dehydrated grape must by the procedure lyophilization object of the original Invention Patent No. 200503218 (2) are the following:

In the lyophilization process it is necessary freeze the product so that water removal occurs by sublimation, which entails more time and more energy expenditure in the preparation of the samples.

The lyophilizer works at very low pressures, what supposes a high economic cost.

The time it takes to dehydrate the grape must by lyophilization is 18 hours, while the dehydration by atomization means about 1 hour, no Needing any additional process.

The maintenance of the characteristics Organoleptic is very similar in both techniques.

Preferred embodiment of the invention

Dehydrated grape must subject to present invention, dehydrated through a claimed atomization procedure, is obtained from the preparation of a homogeneous solution consisting of original must and a percentage between 10% and 25% additive anti-caking agent Maltodextrin, which will depend on the percentage of dry extract present in the grape must juice that is intended dehydrate.

Then the mixture is introduced until the atomization head through a peristaltic pump.

Then sprinkling occurs or disintegration of the liquid in the atomizer head by pressure that exerts a gas, in this case the air, which is introduced to a pressure between 400-800 L / h.

The sprayed liquid is introduced into a drying chamber in which it comes into contact with hot air causing a very fast drying. The inlet temperature at which air is applied between 110-160 ° C, thus ensuring the practical elimination of water, which results in a dehydrated product with a water activity included between 0.14 and 0.25, the outlet temperature being between 60-85 ° C.

The separation of moist air from the dry product is produced by the action of an air vacuum that drags the product to the collecting chamber. Being so fast drying does not cause deterioration due to high temperatures as well It occurs in other dehydration methods.

The final product of dehydrated grape must obtained by the now claimed procedure of atomization is powdery, very little hygroscopic, with the greatest possible stability, in the form of easy-to-use white powder, with a density between 0.4 and 0.6 g / cm3, with a water activity between 0.14 and 0.25, which prevents growth microbial, which is easily reconstitutable and that decreases the volume of grape must up to 90% and up to 70% by weight, keeping the product dehydrated organoleptic properties of grape must by offering a very high retention of Volatile compounds.

What has been described constitutes a faithful a reflection of the present invention, considering the characteristics of it that have been exposed in the sense broad and non-limiting, being indifferent and changing the purely formal, secondary or accessory circumstances that do not alter the essentiality that is then claimed.

Claims (7)

1. Dehydrated grape must, characterized by being dehydrated in the form of very little hygroscopic white powder, of great stability, easily manageable and reconstitutable, which can be stored at room temperature for a long time and at low cost. 2. Dehydrated grape must, according to the preceding claim, characterized by offering a density of between 0.4 and 0.6 g / cm3. 3. Dehydrated grape must, according to previous claims, characterized by a water activity between 0.14 and 0.25. 4. Dehydrated grape must, according to previous claims, characterized in that with respect to the hydrated product it offers a decrease of up to 90% in terms of volume, which favors its storage and transport, as well as of 70% in what refers by weight 5. Dehydrated grape must, according to previous claims, characterized by containing a large amount of sugar, glucose and fructose that allows its use as a sweetener without causing volume increase. 6. Atomization process for obtaining dehydrated grape must, according to previous claims, through an atomization process characterized in that it maintains the organoleptic properties of the dehydrated product by using as an additive the anti-caking agent Maltodextrin from a homogeneous solution constituted by must of original grape and a percentage of additive Maltodestrin between 10% and 25%; the mixture is introduced to the atomization head through a peristaltic pump; then the spraying or disintegration of the liquid in the atomizer head is produced by the pressure exerted by a gas, in this case the air, which is introduced at a pressure between 400-800 L / h .; the sprayed liquid is introduced into a drying chamber in which it comes into contact with hot air causing very rapid drying; the inlet temperature to which the air is applied is between 110-160ºC, thus ensuring the practical elimination of water, which results in a dehydrated product with a water activity between 0.14 and 0.25, the outlet temperature being from the air of 60-85 ° C; The separation of the humid air from the dry product is produced by the action of an air vacuum that drags the product into the collecting chamber. 7. Dehydrated grape must obtained by the atomization process object of the preceding claim 6th.