RU2311953C2 - Process of producing powdered alcohol produce - Google Patents

Abstract

FIELD: food and pharmaceutical industries.

SUBSTANCE: object of invention is production of freely flowing alcohol-containing encapsulated products. Food fat and/or wax are melted in heated reactor at 55-65^°C, after which required food additives or additive complexes are added, resulting mixture is stirred to achieve homogenous mass and alcoholic produce with alcohol content from 5 to 96.6% is added in amount 5 to 60 wt parts per 100 wt parts of the reactor charge. Emulsion obtained is supplied to atomization turbine wherein arising drops are solidified in air and collected in receiving device. Thus obtained powder is screened and tightly packaged. Granule size is controlled by turbine rotation speed and varied within a range of 0.1 to 1 mm.

EFFECT: enabled creation of fundamentally novel formulations and production technologies, improved quality, reduced expenses, and prolonged shelf time of produce.

3 cl, 6 ex

Description

The invention relates to the field of production of encapsulated alcohol-containing products in the form of free-flowing granules.

They can be used in pharmaceutical preparations, as carriers of alcohol-soluble drugs, as a basis for alcohol-soluble flavorings used in the food industry, as an alcoholic additive in confectionery and sweets.

A known method of encapsulation of substances not miscible with ethyl alcohol and its aqueous solutions, based on the formation of an insoluble shell, for example, from a solution of chitosan (ed. Certificate. 1759445, 1992). The disadvantage of this method is the low mechanical strength of the chitosan shell at the time of its formation, i.e. in a swollen state.

A known method of producing microcapsules (ed. Certificate. 452938, 1975), where to strengthen the shells of microcapsules in the resulting dispersion is introduced a solution of aminoplast condensate with subsequent polymerization. However, this formulation cannot be used in the food industry due to toxicity.

According to Japanese patent (63151353, 1988), particles are first formed on the surface of which wax is deposited from a mixture of organic solvents and water. Fatty acids or higher alcohols are used as wax, which are dissolved in a mixture of alcohol or acetone with water at temperatures up to 45 ° C. Particles are placed in the solution with stirring, while wax is deposited on the surface of the particles. Further, a wax coating is formed in a spray dryer to remove the solvent, followed by cooling and the formation of a protective surface. Using this technology, almost all solvent is removed during drying, which is not suitable for our purposes.

Traditionally, the encapsulation of liquid products on an industrial scale is carried out by spraying alcohol solutions of polymers with subsequent drying to form a shell in special apparatuses such as "Vector" or "Niro". The disadvantage of this method is the low alcohol content (10-15%) due to its volatilization during prolonged drying or high temperature.

The purpose of the invention is the production of food microcapsules ranging in size from 0.1 to 1 mm, containing alcohol or other alcoholic beverages (cognac, liquor, wine) in the form of free-flowing granules with a concentration of from 5 to 55%.

In the proposed method for producing free-flowing granules containing alcoholic products, the method of dispersing alcohol and other alcoholic beverages in molten edible fats or waxes is used, followed by spraying the composition. Liquid droplets harden during the fall and enclose a liquid (ethyl alcohol or its derivatives) in its shell.

As substances that are not miscible with alcohol, edible fats and waxes such as monoglycerides, triglycerides, stearic acid and its esters, beeswax or microcrystalline wax can be used. At high concentrations of alcohol (30-55%), partial dissolution of fats or waxes can occur at elevated temperatures (55-65 ° C), at low concentrations of alcohol (5-29%) in the composition, it is evenly distributed in the melt, forming an emulsion.

In addition, the composition may also contain food additives that improve the taste and aroma (flavors, food flavors, enhancers and flavor modifiers, sweeteners, sweeteners, food acids, acidity regulators) that improve the appearance of products (natural and synthetic food colors, color stabilizers , coloring fixers, bleaches, glazers), regulating the consistency of food products (emulsifiers, stabilizers, thickeners, disintegrants, dietary fiber, gelling agents, deputy thinners, emulsifying salts, anti-caking agents and anti-caking agents) that increase the shelf life (preservatives, antioxidants, plant tissue compactors, water-retaining agents, film-forming agents), biologically active food additives (nutraceuticals, parapharmaceuticals, eubiotics) or mixtures of them in an amount from 0, 1 to 33.5 parts by weight

The method is as follows.

In a heated reactor, edible fat or wax or mixtures thereof are melted at a temperature of 55-65 ° C, then the necessary food additives or mixtures thereof are added, mixed to a homogeneous mass, and alcoholic products with an alcohol content of 5 to 96.6% are added in an amount of from 5 to 60 mass parts with respect to 100 parts by weight components loaded into the reactor. The resulting emulsion is fed to a spray turbine and sprayed at room temperature, the resulting droplets solidify in the air and collect in a polyethylene sleeve, the resulting capsules in the form of a powder pass through a sieve and are packed in an airtight container. The granule size is controlled by the speed of rotation of the turbine and varies from 0.1 to 1 mm.

A significant difference of the invention is the use of only edible fats and waxes, as well as a mixture of them as a carrier for alcoholic products in the form of free-flowing granules, as well as spraying a solution or emulsion of fats at room temperature.

The invention is illustrated by examples.

Example 1. Prepare a melt mixture of 40 wt.h. stearic acid at a temperature of 55-65 ° C, 60 wt.h. 96% ethyl alcohol and stirred for 10 minutes until a homogeneous emulsion is obtained. After spraying, a free-flowing encapsulated product with an alcohol content of 57.6% is obtained. The composition is used as an alcoholic additive in confectionery and sweets.

Example 2. The technology for producing capsules for all examples is similar to example 1. Prepare a melt mixture of 50 wt.h. stearic acid, 10 parts by weight beeswax, 1 parts by weight flavoring (natural orange oil), 2 parts by weight emulsifier (TWIN-20), 7 parts by weight sweetener (aspartame), to which 30 parts by weight are added. 40% solution of ethyl alcohol in water (vodka). After spraying, capsules with an alcohol content of 12% are obtained. The composition is used as an alcoholic supplement in ice cream.

Example 3. Prepare a melt mixture of 30 wt.h. stearic acid, 30 parts by weight triglyceride, 1 part by weight flavoring (natural lemon oil), 5 parts by weight citric acid, 14 parts by weight guar gum and 20 parts by weight cognac. After spraying receive capsules with 20% cognac or 8% alcohol. The composition is used as an alcoholic additive in the manufacture of smoked sausage.

Example 4. Prepare a melt mixture of 47.5 wt.h. monoglyceride, 1 parts by weight clove oil, 1 part by weight cinnamon oil, 0.5 parts by weight orange oil, 10 parts by weight citric acid, 10 parts by weight aspartame, 0.01 parts by weight dye (anthocyanin), 9.9 parts by weight xanthan gum, 20 parts by weight 30% liquor. After spraying receive capsules with 30% liquor or 6% alcohol. The composition is used as an alcoholic additive for baking confectionery.

Example 5. Prepare a melt 47 wt.h. stearic acid, 0.1 wt.h. black pepper oil, 0.1 parts by weight red pepper, 9.8 parts by weight xanthan gum, 43 parts by weight 96% ethyl alcohol. After spraying, capsules containing 40% alcohol are obtained. The composition is used as an alcoholic supplement to water or beer to produce a flavored beverage.

Example 6. Prepare a melt of 50 wt.h. beeswax and 10 parts by weight microcrystalline wax, to which 20 wt.h. 80% propolis alcohol solution. After spraying, capsules with 16% alcohol are obtained. After which the composition is used to prepare the dosage form in the form of gelatin capsules.

Information sources

1. Auth. testimonial. USSR No. 1759445, class B01J 13/02.

2. Auth. testimonial. USSR No. 452938.

3. Japanese patent No. 63151353.

Claims (3)

1. A method for producing microencapsulated alcohol products in the form of free-flowing granules, which provides for the production of a solution or emulsion of alcohol products with food waxes or fats or a mixture thereof in a heated reactor at a temperature of 55-65 ° C and spraying the resulting solution or emulsion at room temperature, this alcoholic products with an alcohol content of from 5 to 96.6% are poured into molten food wax or fat, or a mixture thereof in an amount of from 5 to 60 per 100 parts by weight components loaded into the reactor. 2. The method of producing microencapsulated alcohol products in the form of free-flowing granules according to claim 1, characterized in that the food additives are additionally introduced into the reactor in an amount of from 0.1 to 33.5 parts by weight. 3. The method of producing microencapsulated alcohol products in the form of free-flowing granules according to claim 1, characterized in that, as food additives, flavoring substances, food flavorings, flavor enhancers and modifiers, sweeteners, sweeteners, food acids, acidity regulators, natural and synthetic food dyes, coloring stabilizers, coloring fixers, bleaches, glazers, emulsifiers, stabilizers, thickeners, disintegrants, dietary fiber, gelling agents, s emulsifiers, emulsifying salts, anti-caking agents and anti-caking agents, preservatives, antioxidants, plant tissue compactors, water-retaining agents, film-forming agents, biologically active food additives (nutraceuticals, parapharmaceuticals, eubiotics) or mixtures thereof.