RU2794658C2 - Method for manufacturing natural water-soluble flavour additive and natural water-soluble flavour additive - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the production of spices, seasonings and spices in the form of stable water-soluble microemulsions and a natural water-soluble flavor additive used to impart a rich taste and aroma to both finished products and dishes in the process of their preparation. A method is proposed for the manufacture of natural water-soluble flavoring liquid additive, including grinding of feedstock, its extraction with carbon dioxide CO₂ followed by complete evaporation of CO₂, while spices, seasonings, spices or their blends, crushed to a size of 3-5 mm, are used as feedstock, and extraction is carried out with carbon dioxide CO₂ in a subcritical state by supplying it into the extractor at a temperature of 10 to 31°C, under pressure up to 70 atm, followed by complete evaporation of CO₂, after which the resulting fat-soluble extract is converted into a water-soluble form by extraction, using extractants from the group of water-soluble extracts for this: water-glycerin or water-propylene glycol, or hydrodistillation to obtain a stable water-soluble extract microemulsions, to which water and a food thickener are added with constant stirring. The size of the micelles of the microemulsion is 2-94 nm. Water is added at a temperature not exceeding 80°C with constant stirring. At the same time, a food thickener is added 0.1-5% by weight of the final product and further add excipients such as antioxidants, preservatives, enzymes. Also proposed is a liquid additive, natural water-soluble flavoring, obtained by the specified method, which includes a stable water-soluble extract microemulsion, water and a food thickener at the following ratio of initial components, wt.%: stable water-soluble extract microemulsion - 0.1-30, water - 65-99, food thickener - 0.1-5. In this case, the liquid additive additionally contains excipients, and antioxidants, preservatives, and enzymes are used as excipients.

EFFECT: invention makes it possible to obtain a universal liquid water-soluble additive with wide application for various products and dishes, methods and methods of preparation, ensures uniform distribution of additives in dishes, drinks, and also improves the convenience of dosing and using additives in dishes.

6 cl, 3 ex

Description

Technical field

SUBSTANCE: group of inventions relates to the food industry, in particular, to a method for the production of spices, seasonings and spices in the form of stable water-soluble microemulsions and a natural water-soluble flavor additive used to impart a rich taste and aroma to both finished products and dishes during their preparation.

State of the art

Despite the fact that spices, seasonings, spices are very common in everyday life, nevertheless, not everyone knows that they have quite significant differences in their purpose.

For example, spices only change the taste of food without affecting the aroma. These include horseradish, tomato paste, vinegar, mustard, mayonnaise, barberry, bell pepper, etc.

Spices are food additives of plant origin. Their main task is to give the dish a special characteristic flavor and aroma. Spices are hot peppers, cinnamon, cloves, bay leaves, as well as other plants or their parts that have a peculiar taste.

Spices are used as additives to food to change its taste or texture. Salt, sugar, soda, vinegar, starch, citric acid, gelatin are spices. They do not affect the smell of food.

Each spice, seasoning and spice has its own purpose, and more than one. In cooking, their main purpose is to enhance the taste and aroma of the prepared product. Thanks to them, dishes acquire a more attractive look and smell.

Another important factor: some seasonings and spices successfully perform the functions of light preservatives and do not allow putrefactive bacteria to develop, so products generously flavored with spices and seasonings have a longer shelf life.

Enumerating the advantages of spices and spices, one cannot ignore their healing properties, they serve as an excellent remedy for various ailments.

For the purpose of this application, additives are spices, seasonings, spices used alone, as well as in various combinations.

The concepts of "flavoring additive" and "natural flavoring additive" are disclosed in GOST R 52464-2005.

A flavoring additive is a complex food additive designed to impart flavor and/or taste to food products, which may include food flavorings.

Natural flavoring additive is a flavoring additive, which includes one or more types of spices and/or spices, and/or products of their processing, and/or natural flavors.

It is known that flavoring additives can be used in the form of fresh raw materials, in dry or liquid form. Each of these uses has its own advantages and applications.

So, additives in the form of fresh raw materials and in dry form are more often used to prepare certain dishes at home or in cafes and restaurants. For industrial preparation of ready-made meals, it is inconvenient to use such additives for obvious reasons, since they are difficult to dose, sometimes clog the dish and have an unappetizing appearance after heating.

The disadvantage of ground flavoring additives, for all their popularity and wide use, is that they have a limited period of use, since they quickly lose their smell, aroma, and taste. In addition, ground additives are not convenient to use for any dishes due to insolubility and uneven distribution.

These shortcomings are partially resolved by the use of liquid additives, for the production of which CO2 extracts are used. CO2-extracts are complex fat-soluble complexes of bioactive substances that are extracted from plant materials using carbon dioxide compressed to a liquid state.

Two CO2 extraction technologies are currently in use: supercritical extraction and subcritical extraction. Carbon dioxide (CO2-gas) in the subcritical state, liquefied CO2-gas behaves like a liquid, and in the supercritical state, both as a liquid and as a gas. The transition point from one state to another is usually considered to be a pressure of 75 atm and a temperature of 31 ° C, so the conditions BEFORE and SUPER are taken into account with respect to this point. The "critical" state is called because the substance changes its state of aggregation.

To extract a significant amount of biologically active components, subcritical extraction is used. Subcritical extraction is carried out without heating (10-31°C) and ensures the completeness of the healing properties and the richness of the components of the extract.

From the prior art there is a method for obtaining flavored seasonings, characterized in that vegetable oil is added in an amount of 0.01-0.5 vol. % flavor in the form of CO2 extracts of aromatic plants and mushrooms (see RF patent No. 2300227, IPC A23L 1/22, publ. 06/10/2007). According to the invention, flavored vegetable oil is obtained, which is proposed to be used as a base component for flavored seasonings of various concentrations used at the last stage of preparation, as well as in the process of consuming cold appetizers, first and second courses.

Since the known flavored seasoning composition is fat-soluble, it has limited use only with dishes and products that are consistent with an oil microemulsion, but such an additive cannot be used to prepare, for example, soft and low alcohol drinks, confectionery, bakery products, ice cream.

A flavoring spice is known (RU 2360441, IPC A23L 1/221, A23L 1/22, publ. 07.10.2009), consisting of the main component in the form of at least one liquid fatty oil, and an additional component in the form, according to at least one liquid extract obtained by processing dry crushed vegetable raw materials with liquefied gases, characterized in that the main component is in a liquid state at 20 ° C and atmospheric pressure and has a density of 0.908-0.934 g/cm3, and the additional component is in a liquid state at 20°C and atmospheric pressure and has a density of 0.85-1.08 g/cm3. The given analogue is also fat-soluble, since "extracts of plant raw materials obtained by processing raw materials with liquefied gas are solutions ... containing a complex of essential oils, fatty acids, fat-soluble vitamins, waxes, organic acids and other substances." Despite the fact that this solution can be considered a spice, its main drawback is fat solubility (lipophilicity), which means that this flavoring spice is insoluble in water and for most foods and dishes - soups, drinks, ice cream, gravy and sauces, that is, there, where a water-soluble ingredient would be best suited is not applicable.

In addition, CO2 extracts are a very highly concentrated ingredient that is difficult to dose in volumes typical of food service establishments.

The group of inventions RU 2360440 (IPC A23L 1/221, A23L 1/22, publication date 2009.07.10) is aimed at obtaining liquid high-quality natural spices with predetermined flavoring, preventive properties, used to enrich flavoring substances with biologically active properties.

The essence of the method is that a mixture of vegetable oil and CO2 extracts of plant raw materials is introduced in the form of a water-insoluble matrix - a combination of fatty globules of liquid vegetable oil with a flavoring composition physically connected to it, consisting of a volatile aroma component and a non-volatile biologically active component, while the components of the volatile aroma and non-volatile biologically active substances obtained by extraction of plant materials with liquefied gases.

And the spice obtained by this method has the form of a liquid water-insoluble matrix in the form of a liquid vegetable oil with a flavoring extract physically connected to it, consisting of volatile aroma components and non-volatile biologically active substances, while the components of the volatile aroma and non-volatile biologically active substances are obtained by processing of vegetable raw materials with liquefied gases, and the mass fraction of the extract of the flavoring composition is 12-42% of the total mass of the spice.

Source RU 2360440 is selected as the closest analogue for the claimed group of inventions.

The prototype does not solve the problem of using liquid spices for a wide range of dishes, the use is limited only to those products and dishes that are combined with fat-soluble compositions.

Meanwhile, the task of expanding the range of liquid natural additives that are in demand for their taste, aromatic, organoleptic characteristics with a wide range of applications remains relevant.

The reason why the known solution does not solve this problem is that in the production of liquid spices, a fat-soluble extract is used without further processing into a water-soluble form.

The proposed group of inventions is aimed at overcoming the noted shortcomings of the prior art and makes it possible to achieve technical results that will be understandable to a specialist on the basis of the information set forth in the following sections of the description.

Disclosure of invention

The technical result, which is objectively manifested when using the proposed method, as well as when using a natural water-soluble flavoring additive obtained directly by the method embodying the invention, is to expand the range of application of the additive for different groups of products and dishes, which allows us to speak about the versatility of the obtained natural flavoring additive.

At the same time, when implementing the claimed invention, due to the water-soluble form of the flavoring additive, additional technical results are achieved: the uniformity of the distribution of additives in dishes, drinks and the convenience of using and dosing additives in any cooking conditions (home, in catering places, in conditions of industrial production of ready-made dishes).

Unlike the closest analogue, the additive obtained by the proposed method can be used without restrictions for any type of food and dish (soups, drinks, ice cream, pastries, and others), for any type of cooking (hot, cold, pickling, salting, and others). ), in any direction of cooking (national, modern, author's), as well as in the conditions of home cooking, in places of public catering and industrial preparation of ready meals by creating a water-soluble form of liquid spices, seasonings based on stable water-soluble microemulsions.

The proposed method for the manufacture of additives allows the use of both one type and a blend (composition) of CO2 extracts in the form of stable water-soluble microemulsions, which makes it possible to expand the range of additives from a single taste to a composition of several spices.

New in the proposed method is that after grinding the feedstock and performing extraction with subcritical carbon dioxide (CO2) by feeding it into the extractor under pressure up to 70 atm at a temperature of up to 31°C, followed by complete evaporation of CO2, the natural product obtained in the form of fat-soluble biologically active substances are extracted into a water-soluble form using extractants from the group of water-soluble: water-glycerin, water-propylene glycol or hydrodistillation, after which water is added to the resulting microemulsion with constant stirring, and then a food thickener.

At the same time, spices, seasonings, spices or their blends, crushed to a size of 3-5 mm and a thickness of 0.1 mm, are used as raw materials. The size of micelles of the microemulsion is 2-94 nm. Water is added gradually at a temperature not exceeding 80°C with constant stirring. Additionally, excipients, such as antioxidants, preservatives, enzymes, and others, can be added to the composition.

The water-soluble flavoring additive includes the main component in the form of a CO2 extract in the form of a stable water-soluble microemulsion, water, a thickener and excipients, in the following ratio, wt. %: CO2 of the extract in the form of a stable water-soluble microemulsion - 0.1-30, water - 65-99, thickener - 0.1-5, excipients - the rest.

Implementation of the invention

The following is information disclosing a group of inventions in a preferred embodiment.

The method for manufacturing a natural water-soluble flavor additive is characterized by the following sequence of steps.

First, the feedstock is crushed, which is used as spices, seasonings, spices, a particle size of 3-5 mm and a thickness of about 0.1 mm is obtained. For the preparation of a liquid additive, it is permissible to use one type of raw material or a blend of several spices, seasonings, spices. Due to the grinding of raw materials to the specified sizes, an increase in the surface area is achieved, since it is known that smaller particles can easily disperse, which in turn activates contact with liquid media, increasing the speed and purity of extraction, increasing the yield of biologically active compounds in the resulting extract, thereby forming preparatory composition with properties of greater solubility.

Next, the crushed raw material is placed in the extractor, and extraction is carried out with subcritical carbon dioxide (CO2), by feeding it into the extractor at a temperature of 10°C to 31°C and under a pressure of up to 70 atm.

The main advantage of CO2 extraction compared to traditional extraction methods (water, water-steam, oil, alcohol, etc.) is that liquefied carbon dioxide extracts the maximum possible complex of biologically active compounds that do not undergo thermal and chemical transformations, which does not lead to the destruction of unstable vitamins and medicinal compounds that are destroyed when heated.

Subcritical extraction, thanks to the specified gentle temperatures and pressure, provides pronounced flavoring properties of the additive, as well as the preservation of useful properties and valuable components of the natural product.

At the end of the technological process, carbon dioxide completely evaporates, resulting in a pure product - an extract of a mixture of fat-soluble biologically active substances, consisting of bioactive, vitamin and microelement complexes. The resulting fat-soluble CO2 extracts, as mentioned above, are not convenient to use due to their high concentration and their insolubility in water.

Therefore, the resulting fat-soluble extract is further converted into a water-soluble form by water-glycerol extraction, or water-propylene glycol extraction, or hydrodistillation, and a microemulsion of a flavoring food additive is obtained.

Thanks to the use of water-alcohol-glycerin extraction, as close as possible to the chemical composition of the plant, a water-soluble form is obtained that provides longer storage, unlike aqueous infusions, as well as the preservation of almost all biologically active substances of spices, seasonings or spices in a soluble form. Water-propylene glycol extraction is a concentrated extract, similar in useful result to water-alcohol-glycerol extraction. Hydrodistillation in the form of water vapor, applicable to the claimed method, helps to obtain a water-soluble form, extracting tiny, easily volatile droplets of essential oil from the plant, making them soluble.

The implementation of the extraction process is known to the person skilled in the art. Extraction - the process of extracting a component (components) from solutions or solid materials with selective solvents (extractants). Liquid extraction is a process involving two mutually insoluble (limitedly soluble) liquids, between which the extracted substance is distributed.

For the implementation of the invention use multi-stage countercurrent extraction, but for a specialist it is clear that can be used and other applicable types of extraction.

Using one of the above extractions, a microemulsion is obtained with a micelle size of the order of 2-94 nm (micelle - English micelle) - a separate particle of a highly dispersed colloidal system with a liquid dispersion medium. According to their physical properties, the smaller the size of the micelles, the greater the Coulomb repulsion forces that arise between them, and the slower they will stick together into larger formations, thereby, when stirred, they completely intertwine with the structure of the liquid and become water-soluble.

The use of larger micelles can lead to their sticking together, as a result of which the resulting emulsion can delaminate and lose its properties. It is important in the production of the emulsion to achieve such a division of the CO2 extract into small particles (micelles), which will provide the resulting emulsion with the maximum long-term stability and the ability to qualitatively dissolve in water.

At the next stage, water is gradually added to the resulting microemulsion of the flavoring food additive with constant stirring.

It is preferable that the water temperature is not higher than 80°C, since the use of higher temperatures entails the loss of aromatic and taste characteristics, as well as the useful properties of the additive.

Water treatment is carried out in accordance with the technological instruction for water treatment TI 10-5031536-73-90 on water treatment equipment. Prepared water should be clear, colorless, odorless and tasteless, and have the following main indicators:

- turbidity - no more than 1.0 mg/dm3 according to the standard scale;

- chromaticity - no more than 10 degrees. on a platinum-cobalt or simulating scale;

- general hardness - no more than 0.7 0J (mg-eq / dm3);

- alkalinity - no more than 1.0 meq/dm3;

- pH - 3-6.

According to microbiological indicators, the prepared water must meet the following requirements:

- the total number of bacteria in 1 cm3 of undiluted water - no more than 25;

- the number of bacteria of the Escherichia coli group in 1 dm3 - no more than 3.

The technological scheme of water treatment includes filtration, softening, clarification, iron removal and water disinfection. Since the preparation of water is carried out by known means and methods, it is not necessary to describe this procedure in detail.

The amount of water added depends on the type of additive and can range from 65% to 99% of the total weight of the finished product.

At the final stage, a food thickener is added from 0.1% to 5% of the volume of the final product. As a thickener, any food thickener is used, for example, acacia gum, xanthan gum, etc. The quantitative content of the thickener in the product affects its consistency, with an increase in the thickener, the consistency changes from liquid to thicker.

In a particular case of the implementation of the method for manufacturing a natural water-soluble flavor additive, at the stage of adding purified water, excipients can also be added that improve the appearance, aroma and taste of products, increase the shelf life of food products, speed up and facilitate the conduct of technological processes.

Antioxidants, preservatives, such as potassium sorbate, sodium benzoate, can be additionally used as auxiliary substances that help increase the shelf life of food products.

Enzymes, such as proteins, lipids, can be used as auxiliary substances that accelerate and facilitate the conduct of technological processes.

In a particular case of the method for manufacturing a natural water-soluble flavoring additive, the crushed raw material is placed in an extractor, and extraction is carried out with supercritical carbon dioxide (CO2), by supplying it under pressure to the extractor at a temperature of, for example, from 40°C to 90°C under a pressure of 70 atm to 1000 atm., followed by complete evaporation, an extract of a mixture of predominantly fat-soluble biologically active substances is obtained. Supercritical extraction is applicable in this method, since by completing the method to the end, the same technical result will also be achieved, a water-soluble emulsion is obtained. However, this extraction causes denaturalization and a decrease in taste, as a result of which the resulting natural water-soluble flavoring additive will be characterized by less pronounced flavoring characteristics than with subcritical extraction.

The natural additives obtained by the proposed method are liquid, water-soluble and are characterized by pronounced flavor and aroma characteristics, which makes it possible to widely use them without restrictions on dishes, types of preparation, methods of producing dishes.

The natural flavor additive includes the main component in the form of a CO2 extract in the form of a stable water-soluble microemulsion, water, a thickener and, in a particular case, excipients, in the following ratio of components, wt. %:

- CO2 extract in the form of a stable water-soluble microemulsion -0.1-30

- Water - 65-99

- Thickener - 0.1-5

- excipients - the rest.

The introduction of liquid spices, optimal in taste and aroma, is provided by the percentage of microemulsion and water. The boundary values of the mass fractions of liquid extracts in relation to the mass fraction of water are determined taking into account giving the spice the desired taste and aroma and for directed effects on the human body. The minimum values of the spice concentration determine the presence of a stable aroma and characteristic taste, and the maximum values are limited by the absence of an unpleasant taste (bitterness, excessive pungency) and a pungent odor. After determining the quantitative and qualitative composition of the constituent ingredients of the spice, the composition of water and extracts of plant materials can be adjusted.

The following are examples of natural water-soluble flavor additives obtained by this method based on one type or blend of CO2 extracts in the form of stable water-soluble microemulsions.

Example 1. For the manufacture of natural flavoring liquid additives "Ginger" used raw material - ginger root. After grinding it to particles of 3-5 mm and a thickness of about 0.1 mm, subcritical extraction was carried out with carbon dioxide (CO2) at a temperature of 31°C and under a pressure of up to 70 atm. After evaporation of carbon dioxide, the resulting extract was converted into a water-soluble form by water-glycerol extraction, and after obtaining a microemulsion with a micelle size of 2 nm, warm prepared water and a thickener were added with constant stirring. The composition of the additive includes: the main component - microemulsions 2%, water 95%, thickener - 2%, excipients - 1% of the total mass of the finished product. The resulting additive turned out to be a liquid consistency with a pronounced taste of ginger. The additive can be used in tea, in the preparation of confectionery or other dishes.

Example 2. Natural flavoring liquid additive "Basil".

As you know, fresh basil quickly deteriorates, while dried basil does not have that taste and smell. Basil Liquid Spice solves all of these problems and can be added to salads, soups or stir-fries and other dishes. For the manufacture of a liquid additive, raw materials in the form of leaves were used, after grinding and subcritical extraction with carbon dioxide (CO2) at a temperature of 31°C and under a pressure of up to 70 atm, a fat-soluble extract was obtained, which was extracted using a water-glycerol extractant. A similar result was achieved using a water-propylene glycol extractant and hydrodistillation. After breaking the microemulsion to 5-10 nm, purified warm water was added with constant stirring and a thickener. Composition: microemulsion - 10%, water - 88%, thickener - 1%, excipients - 1% of the total mass of the finished product. The additive at the initial parameters is characterized by a liquid consistency and a relatively high concentration - a brightly saturated taste.

Example 3. Natural flavoring liquid additive "Italian herbs" is a blend of basil, oregano, savory, garlic and onion. After mixing and grinding the raw material to 3-5 mm and a thickness of about 0.1 mm, at a temperature of 21°C and under a pressure of up to 70 atm, subcritical extraction was carried out with carbon dioxide (CO2). After complete evaporation of carbon dioxide and obtaining a 100% natural product at the output - a complex mixture of fat-soluble biologically active substances, the resulting CO2 extract was converted into a water-soluble form by hydrodistillation. Composition: blend of CO2 extracts in the form of a stable water-soluble microemulsion 5%, water - 90%, thickener - 4%, excipients - 1%. The resulting additive provides a synergistic effect of the compositions of spice ingredients, quickly and evenly spreads throughout the dish, giving it the aroma and taste of Italian herbs. The quantitative composition of the ingredients used made it possible to obtain an additive with a rich taste and a thicker consistency.

As it is now clear, any spices, seasonings, spices, for example, cinnamon, oregano, mint, lemon balm, pepper varieties, Provence herbs, thyme, amaranth, anise, star anise, bergamot, verbena, cloves, can be used as a feedstock for obtaining a liquid supplement. , cumin, cardamom, lavender, laurel, lemongrass, lemongrass, marjoram, paprika, rose, vanilla, porcini mushrooms, jasmine, violet, rosemary, chamomile, sagan-daily, celery, fennel, dill, cumin, orange peel, lemon peel, black cumin, marjoram, turmeric, coriander, saffron, anise, black pepper, nutmeg, barberry, cloves, dill, parsley, celery. Raw materials of medicinal plants are used as plant materials, for example, calamus, lingonberry, hawthorn, wild rosemary, white birch, immortelle, cherry, St. chamomile, wild rose, string. As is obvious to a specialist, this list is not exhaustive; other substances and / or blends of them can be used as raw materials.

The advantages of the proposed invention is that the natural flavors and aromas of the liquid additive are revealed immediately after application and are fully distributed to the entire volume of the prepared dish. Microemulsion micelles, due to their developed surface, have increased biological activity. And due to the ability to penetrate not only into the intercellular space, but also into cells, they serve as an excellent vehicle for biologically active substances. Thus, penetrating deep into the tissue of the product, they enhance the taste experience. The liquid additive produced by the proposed method provides convenient dosing and predictability of taste, while the taste, aroma and functionality do not disappear, remaining in their original state for a long time, the additive can be used in all areas of cooking, in any dishes: in soups, side dishes, salads, ice cream, desserts, drinks and cooking methods.

Claims (6)

1. A method for the manufacture of a natural water-soluble flavoring liquid additive, including grinding the feedstock, its extraction with carbon dioxide CO ₂ , followed by complete evaporation of CO ₂ , characterized in that spices, seasonings, spices or their blends, crushed to a size of 3, are used as the feedstock -5 mm, and extraction is carried out with carbon dioxide CO ₂ in a subcritical state by feeding it into the extractor at a temperature of 10 to 31 ° C, under a pressure of up to 70 atm, followed by complete evaporation of CO ₂ , after which the resulting fat-soluble extract is converted into a water-soluble form by extraction, using extractants from the group of water-soluble extracts for this: water-glycerin or water-propylene glycol, or hydrodistillation to obtain a stable water-soluble microemulsion of the extract, to which water and a food thickener are added with constant stirring. 2. The method according to claim 1, characterized in that the size of the micelles of the microemulsion is 2-94 nm. 3. The method according to claim 1, characterized in that water is added at a temperature not exceeding 80°C with constant stirring. 4. The method according to claim 1, characterized in that a food thickener of 0.1-5% by weight of the final product is added and auxiliary substances such as antioxidants, preservatives, enzymes are additionally added. 5. Liquid additive, natural water-soluble flavoring, obtained by the method according to any one of claims 1-4, characterized in that it includes a stable water-soluble extract microemulsion, water and a food thickener in the following ratio of initial components, wt.%: stable water-soluble extract microemulsion - 0 .1-30, water - 65-99, food thickener - 0.1-5. 6. Liquid additive according to claim 5, characterized in that it additionally contains excipients, and antioxidants, preservatives, enzymes are used as excipients.