RU2172754C2 - Method of preparing natural foodstuff color - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: finely divided stock is extracted with 30-37% aqueous alcoholic solution with addition of soda at stock to aqueous alcoholic solution of 1:8 and at stock to soda ratio of 5.6:1, the whole is filtered and the resulting extract is concentrated. Invention makes it possible to cut down time of production process, to obtain color- and heat resistant natural color, increase yield of color and widen range of raw materials used. EFFECT: improved properties of foodstuff color. 3 ex

Description

 The invention relates to the food industry, in particular to a technology for producing a natural dye from raw materials of plant origin - the root of Tangut rhubarb, and can be used for the needs of the confectionery, alcoholic beverage, non-alcoholic industries, where the use of natural dyes is more appropriate than synthetic.

 A known method for producing red food color from cochineal, the pigment base of which is due to anthroquinone compounds (1).

 The disadvantages of this method are: suitability for only one type of raw material, which narrows the raw material base for food coloring, the use of non-food chemicals and raw materials (cochineal insects), not used in human nutrition.

 Closest to the invention, the technical solution is a method for producing a food coloring from the roots and rhizomes of a dyeing or soft bed.

 The method consists in repeatedly extracting the specified raw materials with a 58-62% aqueous solution of ethyl alcohol in a ratio of 1: 5, followed by mixing the obtained extracts, filtering and thickening (2).

 The disadvantages of this method are the duration of the process and its suitability for only one raw material growing in the Caucasus and Central Asia, the use of a high-concentration aqueous-alcoholic solution, low dye yield.

 The purpose of the invention is to reduce the time of the process, increasing the safety of the process by reducing the concentration of water-alcohol solution, obtaining color-and heat-resistant natural dye, increasing the yield of dye, as well as expanding the raw material base by using the root of the Tangut rhubarb.

 This goal is achieved by the fact that the raw material used is the root of Tangut rhubarb, which is extracted with a water-alcohol solution in the presence of baking soda. The extract is filtered and concentrated.

 The method is as follows.

The crushed raw material is extracted with an aqueous solution of ethyl alcohol in the presence of NaHCO ₃ by heating in a water bath. The raw materials are placed in a sealed glassware with a tightly closed lid, poured with an extractant, NaHCO _{3 is} added, left to swell and infuse on a water base.

 Periodically, the container is transferred to a shaker to activate extraction. The extract is separated by centrifugation and dried in a rotary film evaporator.

 Example 1

The roots of Tangut rhubarb are dug up, washed with water, slightly dried and, cut into pieces, dried at a temperature of from 55 ^o C to 60 ^o C to a moisture content of not more than 12%. Then the raw material is ground to a powder state, sieved through a sieve with a hole diameter of 0.6 - 0.7 mm.

 Dyes from the crushed raw materials are extracted with a 30% aqueous-alcohol solution with the addition of soda. Baking soda creates the most optimal extraction medium.

Raw materials in an amount of 5.2 g with a particle size of less than 0.6 - 0.7 mm are introduced into the flask, filled with extractant in an amount of 41.6 g, 0.93 g of NaHCO ₃ are added and hermetically closed with a stopper. The contents are insisted on a water bath at a temperature of 60 ^o C for swelling and extraction of dyes for 8 hours. Periodically, the flask is transferred to a shaker. The extract (dye solution) is separated by centrifugation (2500 rpm./min), which lasts 5-10 minutes. The obtained filtrate in an amount of 34.01 g was concentrated in a rotary-film evaporator to a powder state (at T ₁ = 52 ^° C, p ₁ = 86,645 Pa, T ₂ = 60 ^° C, p ₂ = 799.8 Pa) for 2 hours to a solids content of at least 90%. Distilled ethanol is again used for the extraction of dyes. The dye yield was 1.94 g or 37.33%.

 Example 2

Carried out analogously to example 1. The coloring matter from the crushed raw materials is extracted with an aqueous-alcoholic solution of 34% with the addition of soda. The contents are insisted on a water bath at a temperature of 65 ^o C. The resulting filtrate in an amount of 34.83 g is concentrated. The dye yield was 1.96 g or 37.72%.

 Example 3

Carried out analogously to example 1. The coloring matter from the crushed raw materials is extracted with a water-alcohol solution of 37% with the addition of soda. The contents are insisted on a water bath at a temperature of 70 ^o C. The obtained filtrate in an amount of 35.80 g is concentrated. The dye yield was 1.97 g or 37.91%.

 The resulting dye is a dark red powder, completely soluble in water and aqueous solutions of ethyl alcohol. The smell is pleasant, characteristic of the root of rhubarb. Taste is astringent. Natural food coloring obtained by the proposed method contains protein and tannins, glycosides, aglycones, flavonoids, carotenoids. a number of mineral elements.

 The proposed method provides the expansion of the raw material base through the use of Tangut rhubarb, widely cultivated as a medicinal and food plant, simplifies the process, allows you to use only food chemicals. The basis of the coloring substances of rhubarb root are hydroxy derivatives of anthroquinone in the form of a mixture of glycosides and aglycones, which have antiviral, antibacterial and fungicidal activity, are resistant to heat and light (3, 4). This will ensure the widespread use of natural dye in the food industry.

Literature:
1. Copyright certificate 988845, C 09 B 61/00. A method of obtaining food coloring from cochineal (M.A. .83 g. Bull. N 2.

 2. Copyright certificate 1669950, C 09 B 61/00. The method of obtaining food coloring (D.K. Shapiro, V.V. Vereskovsky, S.Yu. Buslovich, N.A. Kagan, L.G. Biryukova, M.A. Kudinov (USSR) - N 3976460/13, stated 11/18/85, published on 08/15/91, Bull. No. 30.

 3. Britton G. Biochemistry of natural pigments. Per. from English - M., Mir, 1986, 422 p.

 4. Gorelik MV Chemistry of anthroquinones and their derivatives. M., Chemistry, 1983, 296 p.

Claims (1)

 A method of obtaining a natural food coloring, involving the extraction of crushed raw materials with a water-alcohol solution, filtering and concentrating the obtained extract, characterized in that the roots of Tangut rhubarb are used as a raw material, and a water-alcohol solution using 30-37% with the addition of soda at a ratio raw materials: water-alcohol solution 1: 8 and a ratio of raw materials: soda 5.6: 1.