RU2519777C2 - Food additive - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of food additives that may be used during liqueurs and spirits manufacture. The food additive is represented by a complex of the following organic acids: amino acetic (glycine), ascorbic and malic acids; the food additive recipe contains, per 100 kg of the product: amino acetic acid (glycine) - 80 kg, ascorbic acid - 12 kg and malic acid - 8 kg.

EFFECT: invention allows to manufacture an additive with increased biological value, imparting improved organoleptic properties to liqueurs and spirits.

2 tbl

Description

The invention relates to the food industry, in particular to the production of food additives that can be used in the production of alcoholic beverages.

To soften the sugary-sweet taste of drinks and bring it closer to the sweet and sour taste of fruits and berries, organic (so-called fruit) acids are added to the blend: citric, malic, tartaric, succinic, sometimes lactic, most often citric. Fruit acids are involved in the reactions of intermediate metabolism in the human body and plants and as a component are part of plant materials.

In addition to sour, they usually have their own taste. Therefore, solutions of different acids with the same pH can subjectively be perceived as different in taste. The time of onset and the duration of the sensation of sour taste also varies greatly. The sugar content in the drinks and the presence of buffering substances (alkalinity) also strongly influence: if they are correctly proportioned, the taste of the drink is perceived as pleasant.

The use of mineral acids (sulfuric, hydrochloric, etc.) in drinks is not allowed (except phosphoric).

Citric acid has the most acidic taste of fruit acids: when using 1 gram of anhydrous citric acid, 1.17 g of tartaric acid, 1.4 g of lactic acid, and 1.047 malic acid correspond (in terms of 100%). Most acids (except citric acid) are poorly soluble in water.

Organic acids: aminoacetic acid (glycine), ascorbic acid (vitamin C) and malic acid are of practical interest as promising sources of biologically active components.

It is known the use of glycine as a prescription component in the production of vodka “Golden Monopolka Tsaritsynskaya” [6].

Glycine contains in the α-position the amino group NH ₂ and the carboxyl group COOH. Due to the high reactivity of these groups, glycine is able to form stable non-toxic complex compounds - esters with a short carbon chain, which, having a pleasant taste and aroma, transfer their properties to vodka. This leads to the binding of a functional group of aldehydes having toxic and narcotic properties. Higher alcohols and fatty monohydric alcohols (isobutyl, isoamyl, etc.), which have toxic properties, are oxidized during the introduction of potassium manganese (included in the vodka formulation), are bound by glycine at the injection stage, with the formation of stable non-toxic compounds that give vodka softness, coherence and completeness of the composition.

When taking alcohol, the resulting compounds (conjugates) undergo additional enzymatic modification, i.e. there is a metabolic transformation into nutrients, which are included in the normal course of metabolism. This prevents metabolic disorders that develop when taking alcohol and significantly reduces its effect on the liver.

The finished product has a long shelf life without compromising quality and expands the range of high-quality vodkas.

Studies have established that the use of vodka prepared using glycine does not cause dependence on ethanol.

Known food additive - the modifier "carbohydrate module" "Glycolact" (TU 9229-001-5777-0545-07; RU No. 77.99.23.3.U.2625.3.07, sanitary epidemiological conclusion No. 0048457), which is an amber syrup color, sweetish with sour taste, is produced from glycine (1-1.54%), lactulose concentrate (not less than 27.90%) and fructose (not more than 23%). The main active ingredients of this supplement are aminoacetic acid (glycine) and lactulose [1].

Glycolact is a part of MARIINSKAYA STRONG vodka (glycerin, vanillin, 65.8% sugar syrup, water-alcohol liquid, Glycolact complex nutritional supplement at a dose of 1.0-3.0 kg per 1000 decaliters [ 7]).

The complex glycolact dietary supplement has adsorbing properties, binds and removes toxic substances from the body, and reduces the severity of a hangover syndrome.

However, the organoleptic properties of this known vodka are not high enough.

It is known the use of glycine and taste modifier "Glycolact" in a dose of 5.5-6.5 liters per 1000 gave in the production of special vodka "Livenskaya White Classical". The invention improves the organoleptic properties of vodka, the tasting score is 9.65-9.69, and also give its aroma a light tone of aroma of oregano [8].

The aim of this invention is to develop a new effective and affordable means (food additives), which gives softness, harmony of taste and aroma, coherence and completeness of the composition of alcoholic beverages.

The technical result is the expansion of the range of food additives, increasing the biological value of food additives, improving the organoleptic properties of alcoholic beverages.

This is achieved by the fact that the proposed method is a food supplement under the code name "Glimalask", which is a complex of organic acids: aminoacetic (glycine), ascorbic and malic.

The formulation of the food additive "Glimalask" per 100 kg of product:

Aminoacetic acid (glycine) - 80 kg

Ascorbic acid - 12 kg

Malic acid - 8 kg

The technological scheme for the production of food additives includes the following stages:

- acceptance of feedstock;

- dosing and mixing of components;

- packaging.

Upon acceptance, the feedstock must comply with the requirements of regulatory and technical documentation approved in the prescribed manner:

Aminoacetic acid (glycine) - SGR

No. RU 77.99.88.009.E.054143.12.11. December 28, 2011

Ascorbic acid - SGR No. RU 77.99.11.003.E.031794.06.11 dated 06.24.2011

Malic acid - СГ No. RU 77.99.88.009.E.00164701.12 from 01/23/2012

For the preparation of a food supplement, components (aminoacetic (glycine), ascorbic and malic acids) are used in a ratio of 8: 1.2: 0.8.

The estimated amount of ingredients through dispensers of the type KMD-micro enter the mixer type SV-100, where they are mixed. The mixing time of the components takes at least 1 hour.

Organoleptic characteristics of the food additive are shown in table 1.

Table 1 Organoleptic characteristics of the nutritional supplement "Glimalask" Name of indicator Indicator value Appearance Crumbling crystalline powder with a particle size of not more than 20 mm without signs of soaking Taste and smell Sweet and sour Color White to cream

Physico-chemical properties of the food additive are shown in table 2.

table 2 Physico-chemical characteristics of the food supplement "Glimalask" Name of indicator Indicator value Mass fraction of water-insoluble substances,%, no more 0.1 Mass fraction of chlorides (Cl),%, no more 0.01 Mass fraction of ammonium salts (NH ₄ ),%, no more 0.05

The finished product is packaged and packaged in paper bags (according to GOST 2226) weighing 25 kg, in bags of polyethylene film (according to GOST 10354) weighing 0.5 and 1 kg, or in other consumer packaging approved for use by Rospotrebnadzor.

Aminoacetic acid (glycine, E 640) belongs to the class of interchangeable amino acids (aminoacetic acid, glycol), is a natural metabolite, found in animal tissues. In a small amount, it is found in the tissues of the brain and spinal cord. Glycine is used for the synthesis of phospholipids, oxytocin and vasopressin. It is a metabolic regulator, has a GABA-ergic, alpha-adrenergic blocking, antioxidant, antitoxic effect, regulates the activity of glutamate (NMDA) receptors, binds various endogenous and exogenous compounds with toxic and narcotic properties. Along with asparagine and glutamine, it is a precursor to nucleotide biosynthesis (purine nucleotide biosynthesis). Glycine performs a mediator function in the body (transmission of nerve impulses is specific to various types of neurons).

The authors have studied the complexing properties of aminoacetic acid (glycine). Its ability to bind (conjugate) various exogenous compounds, including fusel oils, and related ethanol substances, has been established [2].

Ascorbic acid (vitamin C, E 300) is necessary for the body to protect it from viral and bacterial infections, for the synthesis of steroid hormones, neurotransmitters, collagen and carnitine, iron absorption, stimulation of macrophages, induction of endogenous interferon. If in natural conditions many metals (iron, cobalt, manganese, copper) destroy ascorbic acid, then in the cell conditions trace elements (iron, selenium, zinc, copper) and vitamin C act as synergists. In combination with vitamins A and E and selenium preparations, vitamin C acts as an essential antioxidant enterosorbent, i.e. provides elimination of IBS produced by intestinal microflora [4].

Ascorbic acid is involved in redox processes by its oxidation to dehydroascorbic acid; this process is reversible, and is accompanied by the transfer of hydrogen ions.

In addition, vitamin C is involved in the following chemical processes:

- formation of mucopolysaccharides of connective tissue (hyaluronic and chondroitinsulfuric acids);

- the formation of corticosteroids;

- tyrosine metabolism;

- the conversion of folic acid into its active form - tetrahydrofolic acid;

- activation of a number of enzymes [5].

Vitamin C regulates the functions of the nervous system, stimulates the activity of the endocrine glands, especially the adrenal glands, and improves liver function [3].

Malic acid (E 296, TU) is a natural acyclic oxydicarboxylic acid that is an intermediate metabolic product in the human body (participates in the tricarboxylic acid cycle, is oxidized by the coenzyme NAD + in oxalacetic acid), participates in the malate-aspartate cycle (functions in heart cells , kidney, liver). It has a beneficial effect on the functioning of the liver, increases the tone of the body. In the case of taking drugs improves their absorption. As a result of the action of malic acid, the alkaline reaction in the body is neutralized, but the acidic reaction does not occur. Glycogen is formed in the body, which contributes to increased performance. The content of other amino acids (in particular glycine) and vitamins (in particular ascorbic acid) gives malic acid additional anti-inflammatory and analgesic properties (synergism), which helps to reduce pressure, relieve seizures with migraine, irritability, and reduce swelling and pain with arthritis and angina , runny nose, normalization of intestinal microflora, healing of wounds and other skin lesions, as well as increased immunity. The role of malic acid in the prevention and treatment of dysbiosis is important, due to the preserving ability, it has a pronounced antibacterial and antifungal effect. Once in the intestine, it destroys harmful bacteria and fungi, creating good conditions for the development of beneficial microflora. As a result of the breakdown of fats and proteins, malic acid reduces the load on the digestive system when eating meat. It is a natural antibiotic, therefore, it contributes to recovery from various diseases and the prevention of infectious diseases.

It is well known that multifunctionality and combination of functions is one of the most characteristic natural principles. In particular, the presence of malic acid, which is traditionally used as a flavoring and pH regulator, will favorably affect the properties of the entire mixture. The fact is that in an aqueous solution, ascorbic acid is easily oxidized and turns into dehydroascorbic acid, which is no longer a vitamin. In the presence of malic acid, the pH will be maintained at a level of 5.0-5.5, i.e. a mixture of acids in an aqueous solution will be in an acidic environment, ascorbic acid under these conditions does not oxidize, and retains its characteristic vitamin properties. Aminoacetic acid acts in a similar manner. Part of the aminoacetic acid in the body undergoes hydrolytic deimination with the formation of hydroxy acid (glycolic acid).

The resulting glycolic acid has a hydroxyl group OH in the molecule along with the COOH carboxyl group, as a result of which the acidic properties are more pronounced than that of the initial aminoacetic acid. At the same time, deamination goes in the direction of oxidation.

The resulting oxalic acid lowers the pH to optimal values and stabilizes the concentration of ascorbic acid.

Thus, when Gllimalask food additive is introduced into a water-alcohol mixture, higher monohydric alcohols (isobutyl, isoamyl), methyl alcohol, aldehydes with toxic and narcotic properties are oxidized, followed by the formation of stable non-toxic compounds, which give the liquors a soft, harmonious taste and aroma, coherence and completeness of the composition.

List of sources

1. The modifier "carbohydrate module" "Glycolact" TU 9229-001-57770545-07.

2. Gorlov, I.F. The biological value of basic animal and vegetable foods. - Volgograd, 2000 .-- S.190-192.

3. Livonian V.G., Zakrevsky V.V., Andronov M.N. The healing properties of food. - M .: TERRA, 1999. No. 2. - 544 p.

4. Rebrov V.G., Gromova O.A. Vitamins and minerals. - M .: "ALEV-V", 2003 - S.118-121.

5. Kharkevich D.A. Pharmacology. - M.: Medicine. - 2002 .-- 787 p.

6. RU 2155221 08.27.2000. C12G 3/06.

7. RU 2237707 10.10.2004. C12G 3/06, A23L 1/30.

8. RU 2304612 08.20.2007. C12G 3/06, A23L 1/30.

Claims (1)

A food supplement, which is a complex of organic acids, characterized in that amino acids (glycine), ascorbic and malic acids are used as organic acids, while the food supplement formulation contains per 100 kg of product:
Aminoacetic acid (glycine) - 80 kg
Ascorbic acid - 12 kg
Malic acid - 8 kg.