RU1805132C - Process for preparing food aromatic extract - Google Patents

Abstract

Usage: essential oil and food industry. SUMMARY OF THE INVENTION: The aromatic raw material after grinding is extracted with a 50-70% aqueous solution of acetic acid at or below room temperature and the liquid phase is separated as a finished product. 1 tab.

Description

The invention relates to the food industry, in particular to methods for the production of aromatic substances from plant materials, for example cinnamon, cloves, peppers, bay leaves.

The aim of the invention is to increase the yield and improve the quality of the finished product.

To achieve this goal, extraction was carried out with a highly concentrated solution of acetic acid at room temperature, since the organic component of the aromatic complex is more soluble in a medium containing a large amount of an organic solvent, i.e., acetic acid,

The experimental work on the extraction of aromatic substances from plant materials was carried out with aqueous solutions of acetic acid of various concentrations at room temperature. The proportions of dry flavors were taken in accordance with production formulations for the preservation of fruit and vegetable products. Infusion was carried out. One-stage in 0.5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 99.5% -. acetic acid solutions. Set up time for 10 days. To carry out a comparative analysis, extraction was carried out in parallel by a known method (prototype), i.e., in compliance with high-temperature conditions in pure water. The analysis was carried out by the change in optical density, solids, organoleptically; Extracts of allspice, cinnamon, cloves, and their combined composition according to the fruit prescription formula were studied. According to the results of the analysis of infusion in aqueous acid solutions, it can be noted that the extracts to a concentration of acid in a solution of 40-45% are semi-colloidal turbid solutions; the maxima in the dry residue lie in the region of the concentration of acid 30, and in the optical density in the region of 50–70%.

In the table. 1 shows a comparative analysis of the data on the optical density and solids of the extracts obtained by the known and proposed methods. Behind

(L

WITH

00

about

Joint venture

"T-b

CA

hO

The optimum concentration of acetic acid in the extraction was assumed to be between 50 and 70%, since a true extract solution is obtained in this range, which contributes to its unlimited preservation.

From the table it follows that according to the method we offer, the extraction of the aromatic complex significantly exceeds the extraction data by the known method, which reduces the investment of imported flavorings; allspice by 40%, cinnamon by 24%, cloves by 12%, composite mixture by 15% against the norm. If we compare by optical density, then the savings according to our method reaches even larger sizes. .

. -.; ... i

Hence the possibility of large savings in imported raw materials when using our method. It can also be noted here that extract solutions prepared by the known method, as well as when infused in weakly acetic aqueous solutions (up to 40%), are turbid-colloidal states, the contents of which precipitate over time (daily) ( coagulates) on the walls of the vessel.

Trial canning showed that when the flavoring is reduced by 10 and 25%, the finished product obtained by canning with our preservative has the same taste and organoleptic characteristics as the product obtained by the known method.

Here, we can immediately note our other important advantage: extraction in our method is carried out at room temperature, i.e., without heating, which on the one hand saves energy and, on the other hand, improves the quality of the extract, since it does not change nature of thermolabile components and does not contribute to the volatilization of low boiling components.

The method is carried out as follows: the raw material, for example, a mixture of pepper, cinnamon, cloves, bay leaves, is ground on a roller mill, loaded into an extractor and extracted with 70% acetic acid at room temperature for 10

days. After filtering, a ready-to-eat product is obtained for pickling fruits, vegetables, fish, mushrooms, etc., as well as for table service.

Example. One kilogram 70%

acetic acid extracted crushed dry flavors: 0.045 kg of cinnamon; 0.030 kg of cloves; 0.030 kg allspice;

0.0226 kg of bitter pepper and 0.061 kg of bay leaf; extraction time 10

days at room temperature and atmospheric pressure, followed by filtration. Acetic acid content already

in aromatic acid, 0.1 - 0.2% lower than the original (70%) due to moisture,

contained in flavorings.

Thus, the inventive method allows to increase the degree of extraction of raw materials, i.e., contributes to the saving of scarce imported raw materials, allows

carry out extraction at room temperature, which on the one hand saves energy resources, and on the other hand does not change the chemical nature of thermolabile components, does not contribute to the volatilization of boiling fragrant components and improves the quality of the finished product, while the extract obtained by the inventive method is unlimited storage.

Claims (1)

Gain Formula A method for producing a food aromatic extract, including aqueous extraction of a raw aromatic raw material, separating the liquid phase and introducing acetic acid into it, which consists in that, in order to increase the yield and. to improve the quality of the finished product, as well as simplify the process, acetic acid is introduced at the stage of aqueous extraction, acetic acid is taken in an amount that ensures its concentration in the aqueous solution from 50 to 70%, extraction is carried out at room temperature or below it, and the raw material before crushed by extraction. Comparative analysis of data on the optical density and dry residue of extracts obtained by the known and proposed method Note: At room temperature, the solution is cloudy.