HU187539B - Preparations suitable for the surface protection of wines and of products of the food industry and process for their production - Google Patents

Abstract

The invention relates to agents for the surface protection of wines and products or raw materials of the food industry, in which … … a) the potassium pyrosulphite is that having a particle size of up to 40 mu m and is present in an amount of 1 to 47 % by mass and … b) the oil or oils is or are, respectively, [a] neutral mineral and/or vegetable oil(s) and is or are, respectively, contained in an amount of 30 to 90 % by mass, and, in addition, … c) a mixture of at least 1 anionic and at least 1 nonionic surface-active substance are present in an amount from 1 to 60 % by mass. … …<??>These agents can, for example, be applied in a 1 to 5 mm-thick layer onto the surface of wine stored in large vessels and thus prevent the contact between the wine and the atmospheric oxygen, that is the souring by oxidation and, in addition, the multiplication of acetic acid bacteria and yeast.

Description

FIELD OF THE INVENTION The present invention relates to compositions for the protection and storage of wines and other food products (fruit juices, soft drink ingredients, etc.) in storage and handling.

The compositions according to the invention are mainly used in wine and food processing combinations, containers, etc. They can be used.

It is known that the oxygen in the air is soluble in the wine and plays an important role in the formation and maturation of the wine, as well as in causing wine defects, skin diseases and aging of the wine.

According to the nature of the wines, the presence of different amounts of oxygen is desirable to favorably influence the ripening processes. More than optimal oxygen is harmful. Too much oxygen causes the fragrances to change, disintegrate, and produce higher levels of free acetaldehyde in the wine, which causes roughness. Reversing this process is very difficult, even with special treatment procedures, it only leads to partial results.

Oxygen also affects the stability of wines. Even with less oxygen, white wines will have a deeper coloration and more oxygen, and other factors, will result in a brown fracture. It is especially harmful for oxygen-reduced wines and for the storage of sparkling, sparkling and sparkling wines.

Oxygen also plays a role in causing skin diseases caused by various microorganisms. The skin disease that causes vinegar cannot be cured because acetic acid, as one of the weakest acids in wine, cannot be extracted from wine, vinegar can only be used for distillation purposes with very high depreciation. Acetic acid bacteria require large amounts of oxygen to survive.

The presence of oxygen is also required for flowering on the surface of moderately alcoholic wines caused by airborne yeasts that grow on the surface of the wine. Flowering also leads to a significant reduction in the quality of the wine and, for certain purposes (eg sparkling wine), these items cannot be used. It is also important to avoid the adverse effects of these microorganisms on non-alcoholic food raw materials.

It follows from the above that during technological operations, wines and other food raw materials must be protected from oxygen in the air. The practice of storing raw materials only in full-filled containers cannot be followed in large-scale, hundreds of (thousands of cubic meters) tanks. All the more so because emergency containers are used that are not structured for cellar operation and cannot be equipped with modern storage and handling requirements (a large volume of air, usually impermeable above the surface of the wine, but filling and emptying also takes a long time). On a large scale, especially for record crops, these tanks have been in use for several months, in which case the air is sealed off, the reductive state '5

6i.

long-term preservation is particularly important, but is not currently resolved.

Although several methods have been developed to solve the problem, there is still no technologically feasible method for simultaneously blocking oxygen, preserving the reductive state and protecting against microorganisms.

Some procedures, such as Reznicsenko L.D. Vinogradarstvo i Vino southern (Kiev) 1980. (23) 25-7; MekhuzlaN. A. Sem. Vitivinic 1979. 34. (1736) 4369 4371 4373 4375; Schenk W, Back H. P Nobis P. Weinberg Keller 1977. 24 (2) 65-80; MekhuzlaN.A. Bull OIV 1978. 51, 569-570; 575-581; Albonico F. Sci., Technoi. Alimenti 1974. 4 (1) 19-25; KozubG. I. BalanuceA. P. CsokoiP. K .; UDK 663 256 22 42-4 solves the elimination of oxygen in the air with inert gases.

Of the inert gases, carbon dioxide and nitrogen are the most convenient and cheapest to use.

The use of these gases also has its disadvantages.

Carbon dioxide is soluble in the material to be stored, e.g. in the wine and it gives an undesirable pungent taste in certain types of wine (eg red wines). Nitrogen, on the other hand, is lighter than air and cannot be safely used in emergency storage. Some authors also recommend the use of mixtures of nitrogen-carbon dioxide and argon-carbon dioxide. However, these are more expensive and difficult to implement.

In addition, the use of inert gases requires special doors, gaskets, gas pipelines and valve systems, which significantly increases storage costs and, in the event of a failure, results in a gas leak or possibly loss of protection. The application of shielding gases also requires special accident prevention measures (artificial ventilation after emptying containers, etc.). A further disadvantage of this solution is that filling and emptying high capacity tanks, which takes a long time, requires the gas to be completely filled, which, apart from being expensive, is usually not possible with emergency storage tanks.

In Italian winery, the germicidal effect of allyl isothiocyanate, also known as allyl mustard oil, is used to stabilize the wine (Collagrande O., Mazzoleni V. Inst. Ind. Agr. Univ. Piacenza 199-204). Paraffin discs containing allyl isothiocyanate are used as floats on the surface of the wine. Allyl isothiocyanate is soluble in paraffin but poorly soluble in water and highly volatile. Thus, when released from paraffin, it prevents the flowering of the wine and other aerobic changes. The use of allyl isothiocyanate floats has been authorized in Italy since 1968.

However, in other countries of the Common Market, the use of the drug is not authorized because they fear that small amounts of allyl isothiocyanate may diffuse into the wine.

The use of allyl mustard oil for stabilizing wines is also described (Tyurina, L.V., Burian, N.J., Matina, A.V., Vinodel. Vinograd Sz. Sz. R. R. 1974, 4, 42 ^ 5).

On request, paraffin cubes impregnated with allyl isothiocyanate are authorized on request

-2187 539 of the surface of the wine (with suspension). The method inhibits the formation of flower coating few weeks, but not be used during loading and unloading the containers, and ⁵ due to the need for large storage devices and lockable improperly Airspace similar problems arise when using, as the inert gas applications.

A further possible preservative is 5-nitrofuryl acrylic acid described in J. Farkas, Mitt Hocheren Bundeslehr-Versuchstanst. ¹⁰ Wien-Obstbau, Klostemeuburg 1975, 25 (4)

279-84., Valuiko GG, Burian NJ, Tyurina LV Vinodel Vinograd Sz. Sz. R. 1975 (5) 16-8.]. The eyes have achieved good conservation mikrobioló- ¹⁰ Giai stabilization effect with the addition of wines 5-20 mg / 1 quantity, but the use of the International Vine and Wine Office does not recommend the wine-producing states do not allow the exception of Czechoslovakia.

The allyl isothiocyanate and the 5-nitrofuryl acrylic acid do not provide protection against oxidation and thus the stored wines may have adverse color, odor and aroma changes.

Valuiko GG discloses a suspension of ²⁵ % oil, 3-4% P-200 polyisobutylene, and 1-3% potassium pyrosulfite, ²⁵ % oil, for the isolation and preservation of wine from air. (Valuiko GG Bull. De L 'OIV 1979. 588 115121.) The disadvantage of using this suspension is that the potassium pyrosulfite settles rapidly in the oil and dissolves in the interfacial layer in the aqueous phase (eg in wine), increasing its SO ₂ , however, the barrier layer loses its reducing property.

It is an object of the present invention to provide a barrier layer which, when placed on the surface of an air-contacting wine or other food raw material, permanently prevents contact between the raw material and the oxygen in the air and thereby prevents adverse changes.

The present invention has led to the discovery that 40 stable suspension formulations can be prepared by mixing powdered potassium pyrosulfite, surfactants and indifferent oils of appropriate particle size to form a barrier layer on the air-contacting surface of aqueous phases. 45

The water used in agriculture is water and water. The idea of making oil-based pesticide suspensions led to the idea of making a formulation that meets the requirements of protecting the wines and other food commodities stored in the tanks from the damaging effects of anaerobic microbes and oxygen, the quality of its fragrance and aroma should not change.

Potassium pyrosulphite, which is converted to potassium bisulphite with water, is used for germicidal and reductive action:

K ₂ S ₂ O, + HOH = 2KHSO ₃ .

As is well known, potassium bisulfite releases 60 sulfur dioxide from acids in wine and fruit juices, which preserves substances that need to be preserved.

Fast settling with potassium pyrosulfite inert oil and uncontrollable amount of dissolution at the interface is prevented by the addition of an additive material ₆₅ which prevent settling and thus its contact with the aqueous phase the solid particles of potassium pyrosulphite. According to the Stokes relation, the rate of sedimentation is directly proportional to the square of the radius of the solid particle (assuming a spherical particle).

In our formulation, the sedimentation rate of solid particles, in this case potassium pyrosulfite particles, can be reduced by any factor that is inversely proportional to the sedimentation rate of the particles, e.g. degree of dispersion and internal friction of the medium; and other factors affecting the colloidal system.

In addition to physical stability, the materials used must also meet the requirements of the food industry.

The additive is a mixture of nonionic and anionic surfactants. The total amount of additives in the composition ranges from 1 to 60% by weight.

Surprisingly good results have been achieved by grinding potassium pyrosulfite to a particle size of less than 40 µm and using glycerol mono- and distearate and sorbitan monooleate surfactants.

As an indifferent oil, mineral and vegetable oils of suitable quality may be used.

Thus, among mineral oils, petroleum jelly, paraffin oil, etc. of vegetable oils, sunflower oil, rapeseed oil, olive oil, or mixtures thereof are preferred.

The amount of indifferent oil in the composition is 30-90% by weight. The mixture of indifferent oil, potassium pyrosulphite and nonionic and anionic surfactants is homogenized in a device with a quick mixer after wet homogenization.

Potassium pyrosulfite (1-47% w / w) in petroleum jelly oil is ground in a batch or continuous bead mill using a mixture of glycerol mono- and distearate and sorbitan monooleate surfactants in varying proportions of 1.0-60% by weight. The compositions thus obtained have a specific gravity of less than 1 kg / m ³ , are well-spread on the surface of the wine or fruit juice and provide airtight seal from the oxygen in the air. When applied in a thickness of 3 to 30 mm, it preserves the quality of wine and food soft drinks for one year. It inhibits the development of yeasts and acetic bacteria, but does not change the chemical composition, organoleptic properties and quality of the beverage.

The oenological experiments were carried out with preparations containing 3- and 10% potassium pyrosulphite in laboratory (10 liters), semi-industrial (50 liters) and operational (500hl) sizes for 4-12 months.

The wines used for the experiments were generally table wines and sparkling wines with a lower alcohol content (9-10% vol / vol), partly new and partly old wines. A series of experiments were also performed on leeches containing large amounts of live yeast cells (about 10 ⁷ db / l) containing residual sugar (about 8 g / l).

While under control or carbon pad

At -3187 539 stored items the surface flower coating developed on the first week and the volatile acid growth started on the fourth to the sixth week. The wine retained its original purity, color, aroma and aroma, with no adverse effects.

In small batches, the sulfuric acid content of the wines increases more significantly due to the higher volume of the liquid barrier layer, at an operational level (500 hl) this increase in sulfuric acid content is less than 10 mg / l and can be taken into account in the sulfurization of wines. In thousands of cubic meters of emergency storage, the increase in sulfuric acid content is up to 2-3 mg / l.

It is noted that the Hungarian wine law allows a total sulfuric acid content of 300 mg / l and 60 mg / l of free sulfuric acid in wines.

The following examples illustrate the composition of the invention without limiting the invention to these examples.

Example 1

10.0% by weight of wine potassium pyrosulphite, 4.5% by weight of mono- and diglycerides in edible oil, with a minonoglyceride content of min. 52% w / w and free glycerol content max. 1.5 m% and having an HLB of 3.2 (Atmospheric R 150 Atlas, Co), 3.0 m% of sorbitan monooleate (Span 80 Atlas Co), 4.3 HLB of surfactant and 82.5 m% of pharmaceutical grade (OK-25) Cosmetic Vaseline Oil (MSZ 13 244-71) is mixed in a vessel with a high speed propeller mixer until completely homogenous.

The granules of the solid phase in a bead mill are then ground below a particle size of 10 µm.

The resulting oily slurry ^{t0 is} well layered on the surface of the aqueous phase and forms a stable slurry in a 5 mm layer.

Example 2

The procedure described in Example 1 was followed except that 47% by weight of wine potassium pyrosulfite and 45.5% by weight of oil were added. Grinding was continued until a particle size of 20 µm was reached.

The aqueous phase is applied in a 3 mm layer. 50

Example 3

Proceed as in Example 1. The composition of the composition is as follows:

wt% potassium pyrosulfite for wine, 6% w / w 150, 4 wt% Span 80 and 89 wt% Vaseline oil.

The suspension has a particle size of less than 40 µm. The aqueous phase is applied in an 8 mm layer of algae.

Example 4

Proceed as in Example 1. The composition of the product is as follows:

10% v / v potassium pyrosulphite, 0.6% w / w 150, 0.4% w / w Span 80 and 89% w / w Vaseline oil.

The suspension has a particle size of less than 20 µm. Apply to the aqueous phase in a 10 mm layer.

Example 5

Proceed as in Example 1. KE ¹⁵ composition of the following formulations:

wt% potassium pyrosulfite for wine, 36% wt, 150 wt, 24 wt% Span 80 and 30 wt% vaseline oil.

The suspension has a particle size of less than 20 µm. The aqueous phase is applied in a 3 mm layer.

The main advantages of our invention are:

Preparation ²⁵ The composition is very simple. It requires only two operations: homogenization and comminution.

The preparation is also easy to apply. The product protects durable impact, adverse effects caused by the product to be protected ³⁰ two oxygen from the air.

Claims (4)

CLAIMS 1. Potassium pyrosulphite and oil containing compositions suitable for the surface protection of wines and food products, characterized in that the composition comprises 1-47% by weight of potassium pyrosulphite, 1-60% by weight of a mixture of nonionic and anionic surfactants, preferably mono- and diglycerides and sorbitan. monooleate mixture, and 30-90% by weight of indifferent mineral or vegetable oil, preferably petroleum jelly, sunflower oil. 2. The composition of claim 1, wherein the composition comprises 10% potassium pyrosulfite, 4.5% mono- and diglyceride, 3% sorbitan monooleate and 82.5% vaseline oil. 3. A process for preparing a composition according to claim 1, wherein the potassium pyrosulfite, the nonionic and anionic surfactant and the oil are homogenized by mixing, and the resulting slurry has a particle size of at least 40 µm. 4. The process according to claim 3, wherein the potassium pyrosulfite, mono- and diglycerides, sorbitan monooleate, petrolatum oil are homogenized and the solid particle size of the suspension is ground to 20 µm.