WO2016030548A1 - Extrait végétal à incorporer dans des produits alimentaires qui changent de couleur et utilisation dudit extrait - Google Patents

Extrait végétal à incorporer dans des produits alimentaires qui changent de couleur et utilisation dudit extrait Download PDF

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Publication number
WO2016030548A1
WO2016030548A1 PCT/ES2014/070668 ES2014070668W WO2016030548A1 WO 2016030548 A1 WO2016030548 A1 WO 2016030548A1 ES 2014070668 W ES2014070668 W ES 2014070668W WO 2016030548 A1 WO2016030548 A1 WO 2016030548A1
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WIPO (PCT)
Prior art keywords
extract
food product
changes color
vegetable
component
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Application number
PCT/ES2014/070668
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English (en)
Spanish (es)
Inventor
Manuel LINARES REY
Original Assignee
Linares Rey Manuel
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Linares Rey Manuel filed Critical Linares Rey Manuel
Priority to PCT/ES2014/070668 priority Critical patent/WO2016030548A1/fr
Publication of WO2016030548A1 publication Critical patent/WO2016030548A1/fr

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  • the present invention relates to a plant extract that is incorporated into food products that change color and use thereof as a basic ingredient in the manufacture of food products, such as ice cream, slush, ice, jellies, fruit preparations, fancy syrups (toppings), jelly desserts.
  • the food product incorporating the plant extract of the invention is based on a natural ingredient, for example, a vegetable, a fruit, a flower, and on the use of the physical and chemical characteristics of such an ingredient.
  • Anthocyanins constitute a group of pigments Water-soluble responsible for the red, blue or violet coloration of many flowers, fruits, vegetables, etc.
  • Anthocyanins are very sensitive to pH variations. In general, they acquire a red color in acidic medium and change to a dark blue color, when the pH becomes basic, going through the violet color. In aqueous solutions at pH values below 2, basically all of the pigment is in its most stable form of oxonium ion or flavilium cation of an intense red color. At pH values greater than 7, the purple quinoidal forms that degrade rapidly by oxidation with air are presented.
  • anthocyanin pigments have recently intensified due to their pharmacological and therapeutic properties. Because anthocyanins remain intact during their passage from the digestive tract to the bloodstream of mammals, their consumption can have a direct impact on human health. Anthocyanins exert known therapeutic effects that include the reduction of coronary heart disease, anti-tumor, anti-inflammatory and antidiabetic effects in addition to the improvement of visual acuity and cognitive behavior (neurological effects).
  • anthocyanins are related to their activity antioxidant Studies with anthocyanin fractions from wine have shown that they are effective in trapping reactive oxygen species, as well as inhibiting the oxidation of lipoproteins and platelet aggregation.
  • a diverse group of phenolic compounds from so-called red fruits such as flavonols, elagitannins and anthocyanidins, inhibit the digestive enzymes a-glucosidase, ⁇ -amylase, protease and lipase, which are therapeutic targets to control type 2 diabetes mellitus and obesity.
  • Anthocyanins restrict the activity of ⁇ -glucosidase, which determines a decrease in blood glucose levels. In addition, together with elagitannins, they act synergistically to inhibit the activity of the enzyme ⁇ -amylase. Proanthocyanidins contribute mainly to the inhibition of gastrointestinal lipase and limit the digestion of fats after meals.
  • Juices rich in anthocyanins such as blueberry or boysenberry fruits (Rubus ursinus x idaeus), when supplied as a dietary supplement to healthy people, increase lymphocyte proliferation, as well as cytokine secretion (interleukin 2 ) by activated lymphocytes.
  • anthocyanins such as blueberry or boysenberry fruits (Rubus ursinus x idaeus)
  • Rubus ursinus x idaeus when supplied as a dietary supplement to healthy people, increase lymphocyte proliferation, as well as cytokine secretion (interleukin 2 ) by activated lymphocytes.
  • ice, ice cream, cream ice cream, skim milk and whole milk ice cream water ice cream, sorbets, liquid or powder mixtures intended to be manufactured ice cream, slush, fruit preparations for the decoration of ice cream, pastry, pastry and confectionery products, jellies for decoration of ice cream, pastry, pastry and confectionery products, jelly desserts, etc.
  • a first aspect of the invention is directed to a plant extract for incorporation into food products that change color, which comprises a vegetable component and a solvent component, which are respectively related according to a weight ratio of at least 1x10 "10 : 10 ,.
  • the solvent component is milk.
  • the solvent component is water.
  • the solvent component is a solid component in powder form, which can be selected from the following materials: mixture of sugars, colorants, preservatives, antioxidants, sweeteners, emulsifiers, stabilizers, thickeners, gelling agents, acidifying agents, correctors of acidity, anti-caking agents, defoamers, loading agents, supports, flavor enhancers, foaming agents, humectants, modified starches, gasifiers and sequestrants.
  • the vegetable component is one of the following: red cabbage, red and yellow roses, purple and black carrots, radish, cranberry, currant, cherry, raspberry, paprika, carmine acid, carotenes and mixtures, aronia, pumpkin, purple onion , turmeric, and its derivatives.
  • a second aspect of the invention relates to the use of a plant extract as defined above as a basic ingredient for manufacturing a food product that changes color selected from the group consisting of: ice, ice cream, sorbets, slushies, jellies, fruit preparations, fantasy syrups (toppings), jelly desserts.
  • plant extract can be used in liquid or powder form, as a basic ingredient for manufacturing a food product that changes color.
  • a third aspect of the invention relates to a food product that changes color comprising between 0.0001 and 99.9%, by weight, of a plant extract.
  • the food product that changes color may be in the form of one of the following products: ice, ice cream, sorbet, slush, jelly, fruit preparations, fancy syrups (toppings), jelly desserts.
  • a preferred option of the invention relates to a frozen food product that changes color, the composition of which comprises between 1x10 "10 and 99.9% by weight of red cabbage extract.
  • a fourth aspect of the invention relates to the manufacture of a frozen food product that changes color, comprising the stages of maturation, shortening and final freezing, which further comprises the following preliminary stages:
  • step c) incorporate the plant extract from step a) in a pasteurizer and heat to 50 ° C, add the first mixture and stir for 5 minutes until all of it is dissolved in the plant extract,
  • the previous mixture is cooled to 4 ° C and the pasteurized liquid mixture is transferred to the stages of maturation, maintenance and freezing, in order to obtain the frozen food product.
  • the solvent component is milk.
  • the solvent component is water.
  • the solvent component is a solid powder-shaped material.
  • the manufacture of the ice cream product will comprise the preliminary stage of hydrating the entire plant extract powder. That is, a liquid hydration component is incorporated into a pasteurizer and heated to 50 ° C and then the powdered vegetable extract is added, mixed and stirred for 5 minutes until a complete dissolution is achieved. Thus, a final mixture of hydrated vegetable extract is achieved. Then, the final mixture is pasteurized at 65 ° C for 30 minutes (low pasteurization). Then, it is cooled to 4 ° C and the pasteurized final mixture is transferred to the maturation, butterning and freezing stages.
  • the liquid hydration component is milk.
  • Another option is to hydrate the powdered vegetable extract with water.
  • Non-Fatty Dairy Solids 0 - 12%
  • Lactose% 0 - 6%
  • an accelerator of the color change reaction of the frozen food product can be used by means of a natural liquid sauce.
  • a plant extract is obtained that will be incorporated into the final composition of a food product that changes color according to the invention.
  • the water is heated to a temperature between 60-70 ° C and reserved.
  • the water is heated to a temperature of 62 ° C.
  • the cabbage is crushed in tiny sizes.
  • the water is added to the crushed cabbage and continues to be crushed with a blender or similar apparatus for 5-10 minutes. This mixture of crushed cabbage and water is allowed to stand.
  • the mixture is filtered and the filtered liquid is sent to cool in cooling to a temperature of 10 ° C for subsequent freezing at a temperature between -16 and -24 ° C.
  • Said filtered liquid is the liquid vegetable extract that is incorporated into the food products of the invention.
  • 20 g of a plant component are used, which can be any of the aforementioned materials; 6 g of stabilizers, 250 g of sugar, 30 g of soluble fiber, 20 g of fat (of vegetable or dairy origin), 1 g of natural aroma, 4 g of emulsifier and 10 g of anti-caking. All components are passed through a sieve in order to equalize the granulometry thereof and mixed for 2 to 3 minutes until a homogeneous final powder mixture is achieved. This powdery mixture is packaged in a heat-sealed bag, waiting to be used in the manufacture of a food product, for example, a frozen food product.
  • a first dry dry mixture of stabilizers and sucrose (mixture c1) is prepared, according to a weight ratio of 1: 10. Then, a second mixture of soluble fiber is prepared with the remainder of sucrose (mixture c2), dry, and both mixtures are reserved.
  • the natural aroma is added and the butter process begins, in which the texture of the mixture of liquid ice cream changes to solid or semi-solid by means of stirring and cold.
  • the ice cream mixture is introduced into a buttermaker, which is normally a cylindrical tube that produces cold on its walls and blades that scratch this cylinder, with which the ice cream mixture is taking the form of ice cream.
  • the amount of air that is incorporated depends on several factors (amount of protein, total solids, type of carbohydrates used, use of emulsifiers, etc.). If too much air is incorporated, a mouse-like ice cream will be obtained. If, on the contrary, little air is incorporated, a heavy and possibly tight ice cream will be obtained.
  • the amount of air in the ice cream ranges from approximately 10% - 60%, so if, for example, a mixture of ice cream is pasteurized and its weight is 50 Kg and 30% of air is incorporated we will obtain approximately 65 liters .
  • the ice cream when it comes out of the mantecadora or process of butter does it to a temperature that can be between -8 ° C and -12 ° C, approximately.
  • the frozen product with the basic ingredient changes the color between 30 and 60 seconds since it is served.
  • Characteristics of the ice cream product obtained (%, by weight):
  • Antifreeze Power -1 1, 24 ° C
  • the vegetable extract is obtained according to example 2 (red cabbage + milk)
  • the ice cream is manufactured as explained above and has the following characteristics:
  • an ice-cold food product which comprises the pulverulent vegetable extract as detailed in example 3. Said product changes color based on its composition and manufacture, which is detailed below.
  • One option is to hydrate the powdered vegetable extract with milk, according to the following proportion: 341 g of powdered vegetable extract and 659 g of milk.
  • Another preferred option is the use of water to hydrate the powdered vegetable extract, according to the following proportion 341 g of powdered vegetable extract and 659 g of water
  • the hydration liquid is incorporated into a pasteurizer, the temperature is raised to 50 ° C and, at this point, the powdered vegetable extract is added . Then, the temperature rises to 65 ° C, and is maintained for 30 minutes (low pasteurization process). After this time, it is cooled to a temperature of 4 ° C and sent to the next stages of maturation, butterning and freezing.
  • the ice cream leaves the butter process at a temperature that can be between -8 ° C and -12 ° C, approximately.
  • its final characteristics are analogous to those of ice cream manufactured from an extract based on water or milk, according to examples 1 and 2.
  • the frozen product with the ingredient obtained according to examples 3 and 4 changes the color between 30 and 60 seconds since it is served.
  • Example 6 Granita that changes color:
  • Example 1 1 Fantasy syrup that changes color for the decoration of ice cream, pastry, pastry and confectionery products.
  • Example 12 Jelly dessert that changes color.

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Abstract

La présente invention porte sur un extrait végétal prévu pour être incorporé dans un produit alimentaire qui change de couleur et qui est formé d'un constituant végétal et d'un constituant dissolvant, sur l'utilisation dudit extrait végétal comme ingrédient de base dans la fabrication de produits alimentaires qui changent de couleur, sur un produit alimentaire qui comprend ledit extrait végétal et sur la fabrication d'un produit alimentaire glacé formé à partir de cet extrait végétal.
PCT/ES2014/070668 2014-08-25 2014-08-25 Extrait végétal à incorporer dans des produits alimentaires qui changent de couleur et utilisation dudit extrait WO2016030548A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/ES2014/070668 WO2016030548A1 (fr) 2014-08-25 2014-08-25 Extrait végétal à incorporer dans des produits alimentaires qui changent de couleur et utilisation dudit extrait

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/ES2014/070668 WO2016030548A1 (fr) 2014-08-25 2014-08-25 Extrait végétal à incorporer dans des produits alimentaires qui changent de couleur et utilisation dudit extrait

Publications (1)

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WO2016030548A1 true WO2016030548A1 (fr) 2016-03-03

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS623744A (ja) * 1985-07-01 1987-01-09 San Ei Chem Ind Ltd 赤色ないし赤紫色の氷菓
WO1995007623A1 (fr) * 1993-09-15 1995-03-23 Wm. Wrigley Jr. Company Gomme a macher presentant une couleur bleue naturelle stable
WO2000056165A1 (fr) * 1999-03-23 2000-09-28 Societe Des Produits Nestle S.A. Nouveau dessert surgele
EP1764003A1 (fr) * 2005-09-15 2007-03-21 The Quaker Oats Company Aliment coloré prêt-à-consommer, à base d'ingrédients naturels, de couleur stable, composition alimentaire et méthode
US20090298952A1 (en) * 2008-05-07 2009-12-03 Brimmer Karen S Platable soluble dyes
EP2223615A1 (fr) * 2009-02-21 2010-09-01 Jess Edward Rugeris Agent de coloration de qualité alimentaire
WO2014012874A2 (fr) * 2012-07-17 2014-01-23 Nestec S.A. Composition rouge

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS623744A (ja) * 1985-07-01 1987-01-09 San Ei Chem Ind Ltd 赤色ないし赤紫色の氷菓
WO1995007623A1 (fr) * 1993-09-15 1995-03-23 Wm. Wrigley Jr. Company Gomme a macher presentant une couleur bleue naturelle stable
WO2000056165A1 (fr) * 1999-03-23 2000-09-28 Societe Des Produits Nestle S.A. Nouveau dessert surgele
EP1764003A1 (fr) * 2005-09-15 2007-03-21 The Quaker Oats Company Aliment coloré prêt-à-consommer, à base d'ingrédients naturels, de couleur stable, composition alimentaire et méthode
US20090298952A1 (en) * 2008-05-07 2009-12-03 Brimmer Karen S Platable soluble dyes
EP2223615A1 (fr) * 2009-02-21 2010-09-01 Jess Edward Rugeris Agent de coloration de qualité alimentaire
WO2014012874A2 (fr) * 2012-07-17 2014-01-23 Nestec S.A. Composition rouge

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