UA147493U - METHOD OF PREPARATION OF INFUSION FOR FLAVORING OF CONFECTIONERY - Google Patents

Abstract

A method of manufacturing an infusion for flavoring confectionery includes preparation, sorting, washing, drying, processing of raw materials with ethyl alcohol. Use fresh flowering greens for 18… 25 hours. from the moment of harvesting. Spend 3.5… 7 minutes. sorting, soak for 23… 35 minutes. with two or three washing with running water with shower rinsing a layer of greens 1.7… 3.7 cm thick. Remove surface water 1.7… 4.0 min by treating the greens on a shaker. Grind to a size of 0.7… 3.5 mm and dry the raw material in air to a relative humidity of 8… 12% at 67… 37 ° C, with a feed rate of 0.37… 0.17 m / min and with a flow rate of 25,000… 31,000 m3 / h. air for 4.1… 5.3 hours followed by double treatment with an aqueous-alcoholic solution at 17… 23 ° C: with a volume fraction of alcohol 63… 72% during the first treatment and 34… 42% during the second, with two or three stirring for 7.5… 11.8 min. in the extractor with the duration of the infusion process 3.45… 4.2 days after the first treatment and 3.6… 5.3 days after the second treatment, and pour by gravity into the container the finished infusion product through a filter trap after the first treatment for 2.7… 3.6 years After the second - for 3.2… 4.2 hours, followed by mixing, filtration and check the infusion for toxic elements, heavy metals by express method and loaded into a container for storage or for the preparation of blended syrup.

Description

A useful model belongs to agriculture, in particular to the food industry, when obtaining water-alcohol infusions from spicy-aromatic raw materials by infusing liquids with subsequent use for flavoring confectionery products.

There is a known method of obtaining alcohol from vegetable raw materials for flavoring beverages and food products, by distillation with water-alcohol vapors of volatile substances contained in ethereal oily raw materials (Leonov PP., Fertman G.M. Aromatizirovannye vina, M:

Publishing House "Food Industry", 1978, - P. 1181.

The disadvantage of the method is the low rate of use of aromatic volatile substances (up to 1 95) from plant raw materials.

There is a known method of obtaining extracts from plant raw materials for flavoring food products with gradual processing of crushed raw materials with liquefied carbon dioxide followed by distillation of the solvent. The extract is separated from the meal, dissolved in alcohol, and then the meal is subjected to repeated leaching at T...80 "С, followed by evaporation under a vacuum of a water extract and blending with an alcohol solution (author, certificate Mo 351889 dated 12.10.1972., Byul. Mo 281.

Disadvantages - not enough flavor and aromatic substances are obtained, relatively low quality of the extracts obtained as a result of the use of leaching at 80 "C, which leads to the destruction of complex ether bonds and thermolabile biologically active substances.

Close in terms of technical solution is "Complex processing of spicy and aromatic raw materials"

Ipatent No. 2135552 dated 10.06.1998 |1. The essence of the method consists in the two-stage processing of plant raw materials: Sievers' wormwood or creeping thyme with the release of carbon dioxide extract, which contains essential oils, fatty acids, neutral lipids, then the meal is subjected to extraction with 40...90 96 ethyl alcohol at 20... 40 "С with the selection of an alcoholic extract, which contains biologically active substances and a solid residue, which is processed by the mycelium of the mushroom to obtain a protein-carbohydrate product.

The disadvantage is the complexity and duration of the technological process and the inadequate quality of the initial plant extracts.

The basis of a useful model is the task of creating a high-quality water-alcohol infusion for flavoring confectionery products, and increasing the ratio of the use of raw materials and

From increasing the output of the taste-aromatic water-alcohol infusion, with a clearly expressed aroma of the corresponding raw material.

The task is solved by the fact that the method of making infusion for flavoring confectionery includes preparation, sorting, washing, drying, processing of raw materials with ethyl alcohol. Fresh flowering greens are used within 18...25 hours. from the moment of collection. Spend 3.5...7 minutes. sorting, soaking for 23...35 minutes with two or three washings with running water with shower rinsing of a layer of greens 1.7...3.7 cm thick. Surface water is removed for 1.7...4.0 minutes by processing greens on shakers Grind to a size of 0.7...3.5 mm and dry the raw materials in air to a relative humidity of 8...12,906 at 67...37 "С, with a feed speed of 0.37...0.17 m /min and with a flow rate of 25,000...31,000 m3/hour of air for 4.1...5.3 hours followed by double treatment with a water-alcohol solution at 17...23 "С: with a volume fraction of alcohol 63....72 95 during the first processing and 34....42 95 during the second, with two or three times mixing lasting 7.5...11.8 min. in an extractor with a duration of the infusion process of 3.45...4.2 days after the first treatment, and 3.6...5.3 days after the second treatment, and drained by gravity into the container of the finished infusion product through a filter trap after the first treatment within 2.7...3.6 hours.

After the second - for 3.2...4.2 hours, followed by mixing, filtering, and the infusion is checked for the presence of toxic elements, heavy metals using the express method and loaded into containers for storage or for the preparation of blending syrup.

The finished infusion is checked for the presence of toxic elements, arsenic and heavy metals with a device whose principle of operation is based on the phenomenon of light absorption by free atoms of chemical elements.

Thus, according to the set of significantly different features of the proposed solution, a water-alcohol infusion with improved properties is obtained and the output of a taste-aromatic water-alcohol infusion is increased.

The analysis of the prior art performed by the applicant, which includes a search for patent and scientific and technical sources that contain information about analogs of the claimed utility model, allows to establish that the applicant has not found an analog that would be characterized by features identical to the essential features of the claimed technical solution. Determination from the list of identified analogues of the nearest, as the closest in terms of a set of essential features, different from those given in the claimed method, which is set out in the formula of the useful model. So, the declared 60 useful model meets the condition - "novelty".

An example of execution

The method of production of water-alcohol infusion for flavoring confectionery includes preparation, sorting, washing, drying, processing with ethyl alcohol of raw materials from fresh flowering greens from anise lofant, fragrant thyme, clary sage, dill, cilantro, fennel, echinacea, tarragon, mint within 18...25 hours, from the moment of collection, 3.5...7 min. sorting, soaking greens for 23...35 min and washing two or three times with running water with shower rinsing of a layer of greens 1.7...3.7 cm thick, removal of surface water 1.7...4.0 min. by processing the greens on a shaker, grinding them to a size of 0.7...3.5 mm and drying the raw materials with air to a relative humidity of 8...12 96 at 67...37 "C, with a feed speed of greens 0.37 ...0.17 m/min with a flow rate of 25000...31000 m3/h of air for 4.1...5.3 h with the following double treatment with a water-alcohol solution: at 17... 23 C with a volume fraction of alcohol 63...72 95 during the first processing and 34...48 95 during the second, two or three times stirring for 7.5...11.8 minutes in an extractor with the duration of the infusion process 3.45...4.2 days after the first treatment and 3.6...5.3 days after the second treatment and draining by gravity into the container of the finished product - infusion - through a filter trap after the first treatment for 2.7. .3.6 hours, the second - 3.2...4.2 hours, followed by mixing, filtering and checking the infusion for the presence of toxic elements, heavy metals using the express method and loading into containers for storage or for the preparation of blending syrup .

The extractor is a vertical cylindrical container that has loading and unloading hatches with airtight lids in the upper and lower parts. The ratio of the diameter to the height of the cylindrical part of the container is from 1:1.4 to 1:2.0. The lower part of the extractor is equipped with a false comb with a mesh bottom, which is designed to separate the infusion from the crushed plant material.

Preparation of the extractor: a false bottom (bag) is inserted, the side loading hatch is closed. Raw materials are fed and distributed and the extractant is poured into a container made of aluminum and titanium alloys coated with enamel. At the end of the selection of the infusion, the meal is unloaded from the extractor into sealed containers, weighed and sent to the evaporation department, where the rest of the alcohol is removed, ratified and used for technical purposes.

According to the organoleptic indicators, alcohol infusions differ according to the modes of preparation and the ratio of ingredients. Distilled water was used in the research. The volume fraction of alcohol in the infusion was determined according to the standard method.

The appearance of the infusion is a transparent liquid, without turbidity, sediment and signs of deterioration. The color is from light green to light brown. Taste and aroma - characteristic of raw materials with bitterness, herbal, mildly central with a noticeable anise aroma.

Determination of the solubility of the infusion: 1.0 ml is poured into a glass cylinder, added to 100 ml of distilled water at 20 "С, thoroughly mixed and left alone at 18...22 "С, then the solution is visually inspected in transmitted light. According to the results of research, the solubility of 1 ml of infusion in 100 ml of water is complete, a weak opalescence of the solution is possible, which disappears during filtration.

Table

Optimal modes of production of water-alcohol infusion

Drying to humidity, 96/78 111110 12:

solution solution " " " h. " " " h.

The volume fraction of alcohol in the solution during the first treatment, o

The volume fraction of alcohol in the solution during the second processing, o

The finished infusion is checked for the presence of toxic elements, arsenic and heavy metals by the express spectrophotometric method, which is designed to determine the concentrations of chemical elements in liquid samples of various origins according to the relevant

DSTU. The method is based on the phenomenon of light absorption by free atoms of chemical elements. For chemical elements, there are well-defined wavelengths at which atomic absorption is observed. Determination of concentrations is carried out according to developed methods, based on the values of parameters that characterize the methods of determining some elements obtained from the results of experiments performed under the conditions specified in the technical documentation for the device and in accordance with the established procedure of the departmental or state metrological service. The results of testing the finished infusion for the content of toxic elements, arsenic and heavy metals by the express method meet the standards and confirm the quality of the product.

The optimal modes of production of water-alcohol infusion are presented in the table, according to which a high-quality infusion with the necessary properties and the necessary economy is obtained.

The claimed solution according to the utility model is fully disclosed in the application materials and can be used in the food industry, in particular, in the preparation of water-alcohol infusions for flavoring confectionery products.

Claims (1)

USEFUL MODEL FORMULA The method of making infusion for flavoring confectionery, which includes preparation, sorting, washing, drying, processing of raw materials with ethyl alcohol, which differs in that fresh flowering herbs are used for 18...25 hours. from the moment of collection, spend 3.5...7 min. sorting, soaking for 23...35 min. and washing two or three times with running water with shower rinsing of a layer of greenery 1.7...3.7 cm thick, remove surface water 1.7...4.0 min. by processing greens on a shaker, grind them to a size of 0.7...3.5 mm and dry the raw materials in air to a relative humidity of 8...12 95 at 67...37 "C, with a feed speed of greens of 0.37.. .0.17 m/min and with a flow rate of 25,000...31,000 m3/h of air for 4.1...5.3 h with the following double Zo treatment with a water-alcohol solution: at 17...23 " C with a volume fraction of alcohol of 63...72 95 during the first processing and 34...42 95 - during the second, with two or three times of mixing lasting 7.5...11.8 minutes. in an extractor with a duration of the infusion process of 3.45...4.2 days after the first processing, and 3.6...5.3 days after the second treatment, and pour the finished infusion product into the container by gravity through a filter trap after the first treatment for 2.7...3.6 hours, after the second - for 3.2...4.2 hours, followed by mixing, filtering, and the infusion is checked for the presence of toxic elements, heavy metals using the express method and loaded into containers for storage or for the preparation of blending syrup.