RU2163612C1 - Method of preparing red food colorant from fruit antocyan-containing material and apparatus for method embodiment - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: raw material is dried and subjected to extraction of coloring matters with 50% aqueous ethanol by way of double exchange with raw material. Extract solution is filtered and concentrated in two steps. Concentration is first carried out in vacuum apparatus at 40-60 C to give primary concentrate. The latter is mixed with 1-2 vol.% of food emulsifier (glycerol monostearate). Concentrate mixture is transformed into foamy state by bubbling inert gas flow, after which foam mass is rapidly dried in thin layer on large plane surface under warm air glow. Resulting platy- structured solid product with 1-2% moisture content is without delay packed up under inert gas atmosphere in food-destination plastic package, e. g. in food polyethylene package. Apparatus assuring optimal implementation of proposed method, additionally to conventional equipment, contains mechanism for foaming concentrated extract of colorant mixed with food emulsifier by bubbling inert gas flow; foam overflow facility; thin-layer foam drier; continuous warm air-supply device; and packing facility operated under inert gas atmosphere to pack up platy-structured solid food colorant concentrate into sealed elastic package. Invention allows preparation of red food colorant with fuller preservation of original properties of fruit material in final product associated with improved quality and increased stability upon long-time storage owing to essentially reduced moisture content (from 40 to 1-2%). EFFECT: improved preparation technology and quality of product. 3 cl, 1 dwg, 1 tbl, 3 ex

Description

 The invention relates to the food industry, in particular to methods for producing red anthocyanin dyes from natural colored fruit and berry raw materials and its waste (berries, squeezes, etc.), and can be used for tinting products in a dairy, confectionery, non-alcoholic, alcoholic beverage and other food industries.

 Known methods for producing food dyes, which include the stage of drying or freezing of raw materials, extraction of dyes, filtering and concentration of dye solutions under reduced pressure [1 - 4].

 A common disadvantage of the known methods for producing red food coloring is a decrease in the quality of the colorant due to the complexity of the production technology in several successive stages: preservation of raw materials - extraction - filtering - concentration - packaging.

For example, in accordance with TU-18-4-2-75 (4), a method for producing food coloring from black chokeberry and blackcurrant involves: preserving the raw materials (drying, freezing), extracting dyes with hot water at a temperature of 95-98 ^o C at acidification with citric acid at the rate of 0.2-0.3% by weight of raw materials; separating the extract from the extracts by decantation, pressing the extracted mass, then filtering and concentrating the extract under reduced pressure and packaging the concentrated dye in glass bottles by hot filling.

 Such multi-stage, along with its complexity, does not guarantee the absence of bacterial contamination of the product at the stages after hot filling due to the poor quality of the dye due to the processes of extraction in an aqueous medium and concentration to a fluid syrup with a solids content of not more than 40%. The guaranteed shelf life of this syrup does not exceed one year.

 The aim of the invention is to optimize the method of preparing red food coloring with more complete preservation of the initial (natural) properties of fruit and berry raw materials in the finished product and with a concomitant improvement in the quality of the product and increase its durability during long-term storage from one year to three years due to a significant reduction in the content moisture in the product from 40% to 1-2%. At the same time, to develop a highly efficient device that provides high-quality drying of the dye concentrate to a minimum moisture content of 1-2%.

 The goal is achieved as follows.

A method for producing a red food coloring from a fruit and berry anthocyanin-containing raw material comprises: along with the traditional method, drying the raw material; extraction of dyes with a 50% aqueous solution of ethanol by double exchange with raw materials; filtering and concentrating the obtained extract is carried out in two stages - first in a vacuum apparatus at a temperature of 40-60 ^o C, then the obtained primary concentrate is mixed with 1 - 2% of the volume of the food emulsifier concentrate (glycerol monostearate) and the resulting concentrate mixture is converted in an inert stream gas in the process of bubbling into a foamy state, subject the mass of foam to rapid drying on a flat large surface with a thin layer of foam under a stream of warm air, and the finished plate-solid obtained after drying Recreatives Products with a moisture content of 1-2% immediately after drying are packed in inert gas in a flexible plastic packaging intended for food products, such as food polyethylene.

 A device that ensures the optimal implementation of the proposed method, in addition to traditionally existing equipment and devices, includes a device for converting a concentrated dye extract in a mixture with a food emulsifier in an inert gas stream during bubbling into a foam state, a device for foam transfusion (supply), a device for drying foam in a thin layer, a device for continuously supplying warm air to a thin layer of foam and a device for packaging in an inert gas environment is ready The first product is a plate-solid concentrate of food coloring, in elastic plastic sealed packaging.

In the proposed method and device, the process of preparing red food coloring is carried out at a temperature not exceeding 50-60 ^o C, which helps to preserve the original (natural) properties of fruit and berry raw materials, with the concomitant significant improvement in the quality of the dye, and this can significantly increase the durability of the product at long-term storage from one year to three years. The proposed device allows immediately after receiving the product in a plate-solid state with a moisture content of 1-2% to pack it in an inert gas medium in an elastic plastic sealed package.

 The closest in technical essence to the proposed method for producing red food coloring is the technical conditions TU-18-4-2-75 "Dyes, aronia, chokeberry and blackcurrant" (4).

 The drawing shows a schematically proposed device for producing food coloring from fruit and berry anthocyanin-containing raw materials.

 The proposed method for producing red food coloring from fruit and berry anthocyanin-containing raw materials is as follows.

 Example 1

Berries or squeezed chokeberry berries are dried to a moisture content of 8%, then crushed to a fraction of 2 mm and poured with a 50% aqueous solution of ethanol in a mass ratio of components of 1: 1. Maceration (infusion) of the berries is carried out at room temperature (about 20 ^o C) in within 24 hours. The obtained extract of coloring substances is poured off, the raw materials are re-filled with a 50% aqueous solution of ethanol and extraction is carried out for 48 hours at room temperature. Then the obtained extracts (after the first and second extraction) are filtered, combined (poured) into a single container and subjected to combined thickening (concentration).

In the first stage, at a temperature of +50 ^o C and reduced pressure, ethanol (alcohol) is removed from the extract in a vacuum apparatus at various vacuum values (low, medium, high) to obtain a primary concentrate in the form of a syrup containing about 40% solids. The intensity of the distillation of ethanol is controlled by the dropping rate of the distilled ethanol into the receiver-condenser 1-2 drops per second. As the speed of distillation decreases to 1-2 drops in 12-15 seconds, the temperature (heating) and pressure (vacuum) are removed and the obtained pre-concentrate (primary concentrate) is poured into the storage tank.

Then, to the obtained volume of the primary concentrate, 1-2% (of the volume of the concentrate) of powdered glycerol monostearate (food emulsifier) is added, and through a mixture of the concentrate with an emulsifier, a stream of inert gas, for example nitrogen, is bubbled until foam is formed, which is drained onto a flat tray through a guide pipe and dried in a layer of stable foam with a height of 1-1.5 cm under a stream of warm air, heated, for example, to 50 ^o C, to obtain a secondary concentrate of a plate-solid state with a moisture content of 1-2%. The resulting product is periodically removed from the pallet with a flat tool, such as a knife, and immediately packaged by a packaging machine in an inert gas, such as nitrogen, into an elastic plastic sealed packaging intended for food products, for example, from food-grade polyethylene.

 Example 2

 Blackcurrant berries are dried to a moisture content of 8%, crushed to a fraction of 2 mm and poured with a 50% aqueous solution of ethanol in a ratio of components by weight of 1: 1. Maceration is carried out at room temperature for 24 hours. Then the extract is drained, and the extracted mass is re-filled with a 50% aqueous solution of ethanol.

Then the first and second extracts are combined in a single container, filtered and subjected to concentration at a temperature of +50 ^o C and reduced pressure in a vacuum apparatus. The intensity of the distillation of ethanol is controlled by the dropping rate, as in example 1. Foaming of the concentrate, drying of the foam and packaging of the secondary concentrate is carried out, as in example 1.

 Example 3

 Raspberry berries are wilted to a moisture content of 8%, then pressed through a sieve and pour this mass with a 50% aqueous solution of ethanol in a ratio of components by weight of 1: 1. Infusion is carried out for four days at room temperature until the color disappears completely in the berries. Then the extract obtained is filtered and concentrated in two stages of thickening in the same way as in examples 1 and 2, and the resulting product is packaged in the manner described above.

 The proposed device for producing red food coloring consists of the following components, assemblies and devices shown in the drawing.

 Primary concentrate is poured into a container 1 by approximately 3/4 of its volume. The container 1 is sealed by a cap 2, through which a conduit 3 is also tightly connected, which in turn is connected to a cylinder 4 containing an inert gas, for example nitrogen. A pipe 5 is also tightly fixed in the lid 2, through which a primary dye concentrate is fed into the container 1. In the upper part of the container 1, a horizontally located pipe 6 is fixedly fixed and hermetically fixed, which hangs at its other end approximately above the center of the flat pallet 7. And the pallet 7 is installed horizontally and hinged on two supports on the stand 8. Directly next to the pallet 7 is a device 9 for packaging the finished product in an elastic plastic hermetically sealed package. A fan 10 is installed above the tray 7 to supply warm air to a thin layer of foam on the surface of the tray.

 The proposed device operates as follows.

A neutral gas, for example nitrogen, is supplied to the container 1, filled with approximately 70-75% primary dye concentrate, from a cylinder 4. A neutral gas sparges the mass of the primary concentrate and forms a foam from the concentrate and gas; the foam fills the entire volume of the tank 1, located above the concentrate level, and is drained from the overpressure in the tank 1 by gravity onto a flat pallet 7 through a tube 6. A stream of warm air with a temperature of +50 ^o C per foam mass is continuously fed over the pallet 7 from the fan 10 and the thickness of the foam layer on the pallet is maintained at the level of 1-1.5 cm.

 Warm air continuously blows a layer of foam, bubbles are continuously destroyed by a stream of warm air, and moisture evaporates from the bubbles, which constantly saturates the volume contained in each bubble due to evaporation from the inner surface of the bubble.

 As processing (transfusion in the form of bubbles) of the primary dye concentrate from the tank 1 into it through a pipe 5 serves a new portion of the primary concentrate periodically or in semi-automatic mode.

 As a result of intensive drying (removing moisture from the concentrate by foaming it), the humidity of the primary concentrate from 40% can be reduced to 1-2% in the finished product as a result of the second stage of thickening of the concentrate of red food coloring.

 Below is a table with the parameters and indicators of the known and proposed method for producing red food coloring.

 All components of products and ingredients comply with current GOSTs and specifications.

 All devices are made of stainless steel.

Literature:
1. O.A. Kharlamova, B.V. Kafka. "Natural food colors", Moscow: Publishing House of Food Industry, 1987, p. 191.

 2. "Method for the production of food coloring from squeezed berries", description of the invention to and.with. USSR N 1763460, class C 09 B 61/00, published in BI N 35.09.09.92

 3. "Dyes from wastes from processing of chokeberry and blackcurrant", authors F. G. Nakhmedov, M. L. Frumkin, V. A. Svistunova, V. M. Myachin. - Magazine "Canning and Vegetable Drying Industry", 1975, N 4, p. 15-18.

 4. "Dyes of chokeberry and mountain ash and blackcurrant," technical specifications TU-18-4-2-75.

Claims (2)

1. A method of obtaining a red food coloring from fruit and berry anthocyanin-containing raw materials, which includes drying the raw materials, extracting dyes with water, separating the extract from the raw materials, compressing the extracted mass, filtering, concentrating the extracts and packing them in containers, characterized in that the extraction of dyes is carried out 50% aqueous solution of ethanol at room temperature by double exchange with raw materials, and the concentration of the obtained extract is carried out by two-stage thickening - first in a vacuum apparatus at 40-60 ^° C, then the resulting primary concentrate is mixed with 1 - 2% food emulsifier (glycerol monostearate) and the resulting concentrate mixture is converted into a foam state in an inert gas stream and the foam mass is subjected to rapid drying on a large flat surface a thin layer of foam under a stream of warm air, and the resulting finished plate-solid product with a moisture content of 1 - 2% immediately after drying is packaged in an inert gas medium in an elastic plastic sealed packaging intended for food products.  2. A device for producing red food coloring from fruit and berry anthocyanin-containing raw materials, containing equipment and apparatus for drying raw materials, extracting dyes, separating the extract from the raw materials, compressing the extracted mass, filtering and concentrating the extract under vacuum, packing the finished product in containers, different the fact that it further comprises a device for converting the concentrated extract into a mixture with a food emulsifier in an inert gas stream into a foam state, stroystvo Transfusion foam, foam-drying apparatus in a thin layer, a device for continuously feeding warm air to a thin layer of foam and a device for the packaging in an inert gas environment of the finished product - the plate-solid food dye concentrate in a sealed flexible plastic package.

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