SK58897A3 - Method for isolation of bitter substances and inulin out from chicory root - Google Patents

Abstract

The invention relates to novel, technologically simple method for obtaining the bitter substances and inulin from the root of succory in one step, consisting in mixing of pre-condensed raw aqueous extract with appropriate amount of concentrated ethanol, in separation of the inulin coagulum and bitter substances solution and their separating finalisation. The obtained powder product without a taste and aroma is stored in the suitable packing in dry environment, the liquid products in suitable closed vessels in dark under the temperatures up to 20 C.

Description

Description of the invention

Method for isolating mustard and inulin from chicory root

Technical field:

The invention relates to a technology for obtaining natural additives.

BACKGROUND OF THE INVENTION;

Chicory roots are currently used as a raw material for the manufacture of substitute coffee or as a raw material in the production of inulin. There have been attempts in the literature to extract bitter substances from chicory, but at the cost of not using chicory as a source of natural fiber (inulin), respectively. in the production of inulin, the bitters are laboriously removed as undesirable.

SUMMARY OF THE INVENTION:

The present invention provides a preferred method for isolating mustard and inulin from the chicory root by providing a pre-densified aqueous chicory root extract, preferably with a dry weight of 5070% by weight. a suitable concentrated solvent, preferably ethanol, is added whilst stirring all at once or sequentially in an appropriate amount, preferably 0.5-5.0 times the volume of the extract, while dissolving the bitter-magnesium complex present due to the different solubility while the carbohydrate a portion of the extract consisting mainly of inulin is precipitated as a white precipitate. The resulting product is an intensely hot-tasting solution and purified inulin, both of which are possible after suitable finalization including, for example, concentration or purification. Drying applied in selected areas of the food industry as an additive of natural origin. Under the term bitter, respectively. bitter compound means a mixture of those substances present in the chicory root, resp. in chicory root extract, mainly represented by lactucine, lactucopicrin, aeskuletin, aeskulin and cichoriin, having a characteristic bitter taste. Inulin means a mixture of carbohydrates represented in chicory roots, resp. in the chicory root extract, which are formed by linear, to various degrees polymerized chains of β (2-1) bound fructose units, which chains are usually terminated by a glucose unit. Filtration of the obtained precipitate, washing of the precipitate and drying thereof are suggested as suitable finalization; the mustard solution is expected to be concentrated.

The advantage of the proposed solution is the overall simplicity of the proposed technology, almost perfect utilization of the processed raw material, low demands on technological equipment and energy.

Appropriately prepared (cleaned and cut or crushed) chicory root in fresh or dried state can be used as raw material.

The proposed procedure consists in multiple extraction of cut, resp. the chicory root crushed with water in a suitable ratio at elevated temperature in the range of 50-95 ° C for a time to ensure quantitative extraction of the inulin, coarse filtration of the obtained extract preferably with heat, pre-densifying the filtrate to dry matter in the range of 20-70 wt. preferably at reduced pressure, respectively. by membrane processes, e.g. reverse osmosis and mixing the concentrate obtained with a suitable organic solvent. The resulting precipitate may be left to sediment or separated from the mother liquor on a suitable type of filter device and optionally washed with pure concentrated solvent.

Extraction time, number of repetitions and raw material ratio, the extraction agent depends on the characteristics of the equipment used and the material extracted.

The nature of the solvent used, preferably concentrated ethanol, can be adjusted by the addition of a suitable antioxidant, e.g. ascorbic acid, K2S2O7.

The ratio of concentrate: precipitating solvent volumes is dependent on the soluble solids content of the concentrate and the concentration of solvent used. It is generally recommended to achieve a concentration of at least 50% v / v in the resulting mixture. solvent.

The mother liquor contains bitters together with simple sugars which, after removal of the solvent used, reconcentration and preservation or filtration, can be used as a substitute for commonly used ionizing food additives. By themselves, or in combination with a suitable flavor, they meet the demanding criteria for food additives.

The precipitate represents the carbohydrate portion of the extract, consisting predominantly of oligo- and polysaccharides called the common name inulin. After precipitation and complete separation of the mother liquors, the resulting precipitate is dissolved in an adequate amount of water, clarified by sedimentation or filtration in an appropriate manner and finalized either by concentration to a syrup of a suitable concentration, or after drying if necessary, using a suitable type of drier. spraytype. The temperature of any process step, with the exception of extraction, coarse filtration and drying, should be within 50 ° C and not exceed 60 ° C.

The powdered product obtained is tasteless and stored in a suitable packaging in a dry environment, liquid products in suitable closed containers without direct light access at temperatures up to 20 ° C.

DETAILED DESCRIPTION OF THE INVENTION

Example 1.

Cut 100 kg of fresh chicory root on a suitable machine and extract with water at a ratio of 1: 4 the weight of the cuttings: the volume of water at 65-70 ° C in various degrees. Combine the obtained extracts (approx. 1000 liters, dry matter = 1.9% by weight) and heat filter on a sheet filter. The filtrate obtained is pre-thickened with 25% wt. (approx. 76 liters) and thicken in a vacuum evaporator to dryness of 45 wt. (approx. 42 liters). This concentrate is mixed with a significant excess of concentrated ethanol (approx. 160 liters 96% vol.). Allow the resulting precipitate to settle, wash on a vacuum filter with a small amount of pure solvent.

Filter the mother liquor, concentrate at reduced temperature and preserve with a suitable preservative (eg ethanol).

Dissolve the washed precipitate in warm water, filter and pre-dense to a concentration of 10% by weight. (approx. 190 liters). The clear solution is dosed into a spray dryer at an air temperature not exceeding 200 ° C at the inlet, obtaining about 19 kg of free flowing white hygroscopic powder without taste or smell.

Example 2.

Extract 100 kg of dried chicory root in the form of cubes with water in a countercurrent extractor at 80 ° C. The total residence time of the raw material in the facility is min. 120 minutes. The extract obtained with a volume of 1000 l and a dry weight of 2% by weight. filter hot on an alluvial diatomaceous earth filter and concentrate in a evaporator at a reduced temperature not exceeding 55 ° C to a dry matter content of 60% by weight (volume approximately 35 liters). To this pre-thickened syrup, add 1001 concentrated ethanol and filter the resulting precipitate through a vacuum filter and wash with a small amount of pure concentrated ethanol.

Dissolve the inulin precipitate in water, evaporate the ethanol residue and concentrate to dryness min.

65% by weight to obtain a stable inulin syrup applicable to some food products.

Evaporate ethanol from the mustard ethanol solution (approx. 100 liters) and concentrate the mustard solution to dry matter min. 60 wt. The treated solution is stable when stored below 20 ° C and can be used as an additive of natural origin, especially for beverages.

Method of industrial applicability

The bitter concentrate obtained can be applied to foods as a full-value natural replacement for synthetic tonicity agents; Inulin can be used in liquid form in the production of a sweetener - fructooligosaccharide syrup, in powder form as a filler and fat substitute for bakery and confectionery products as well as beverages.

Claims (3)

PATENT CLAIMS Process for the isolation of mustard and inulin from chicory root, characterized in that to the pre-densified aqueous chicory root extract, preferably with a dry matter content of 50-70% by weight. with constant stirring at once or sequentially in an appropriate amount, preferably 0.5-5.0 times the volume of the extract, a suitable concentrated solvent, preferably ethanol, whereby, due to the different solubilities, the bitter complex present dissolves, whereas the saccharide portion of the extract inulin precipitates as a white precipitate. The resulting product is an intensely hot-tasting solution and purified inulin, both of which are possible after suitable finalization including, for example, concentration or purification. Drying applied in selected areas of the food industry as additives of natural origin. 2. A mustard concentrate, characterized in that it has been obtained according to claim 1, and which contains predominantly hot flavorants extracted from the chicory root, mainly represented by lactucine, lactucopicrin, aceskuletin, aeskulin and cichoriin, 3. Inulin, characterized in that it has been obtained according to claim 1, consisting of to varying degrees of polymerized linear chains of β (2-1) bound frructose units; the chains are usually terminated by a glucose unit.