The method of obtaining flavor food additive and flavoring food additive obtained by this method

 

(57) Abstract:

The invention relates to the production of flavoring food additives for various food industries such as meat processing, food concentrates and other. The method involves mixing maltodextrin, or a mixture of maltodextrins with different dextrose equivalent (DE) with gum Arabic and/or lipophilic starch. This is followed by dispersing the mixture in water, the introduction of flavoring substances, homogenization, spray drying, obtaining fine flavoring powder supplements. This DE from 6 to 30. As flavoring substances use of essential oils and oleoresin aromatic plants at a ratio of essential oils to the oleoresin from 0.1:to 99.9 to 99.9:0.1 and at a certain ratio of mixture components in wt.%. The dispersion of the obtained powder is 30 to 60 μm with a residual moisture content of 4-6%. Additionally, during the mixing of the injected food emulsifier or surface-active agent (surfactant), which can be used lecithin, a mixture of mono - and diglycerides of fatty acids, emulsifier "Aksent" and others. By the way get a flavor of the food is irenie range flavoring food supplements along with optimization of the qualitative and quantitative composition kapsulirujushchej mixture and simultaneous increase stability and shelf life of the additive. 2 S. and 2 C.p. f-crystals.

The invention relates to the production of flavoring food additives for various food industries such as meat processing, food concentrates, and others.

One of the promising directions in the production of flavoring food additives, providing maximum preservation of taste and aroma, is encapsulating.

Encapsulation is the process to enable the particles of a substance in a thin coating of film-forming material. Encapsulation is partial or complete. The most complete encapsulation of flavoring substances provides a method for spray drying. For the characteristics of the emulsions and the final product using the concept of dispersion.

Upon receipt of the capsules with a size of from 1 micron to 1000 micron process called microencapsulation. The average lifespan of flavoring substances when the use of microcapsules for up to 18 months.

The claimed invention is directed to obtaining flavoring food additive in the form of microcapsules fine powder using spray drying.

Ieca dietary Supplement obtained by this method (EP 0673605 A1, CL And 23 L 1/22, 27.09.95). The method involves the mixing of flavoring oil, maltodextrin (dextrose equivalent (DE) of less than 20) in an amount of 10-30 wt.%, modified starch in the amount of 40-85 wt.%, an emulsifier and water. The resulting mixture is homogenized and subjected to spray drying. The obtained microcapsules with a size of about 500 μm is used as a flavoring food additive.

However, this method does not provide a high degree of resistance sensory characteristics during long-term storage of food additives. This flavoring food additive is limited in the flavoring substances and relatively short shelf life.

There is a method of microencapsulating flavoring food additives and flavoring food additive obtained by this method (US 4276312 And, CL And 23 L 1/22, 30.06.81). The method involves the preparation kapsulirujushchej dispersion of kapsulirujushchej material: modified starch with a dextrose equivalent (DE) of from 0.25 to 20, hydrolyzed gummiest, hydrolyzed gelatin, and mixtures thereof; active material: essential Aravali at a temperature of 50-70oC to reduce its viscosity, and then subjected to spray drying under pressure to get flavoring powder with a particle size of from 250 to 2500 microns. Additionally, at the stage of preparation of dispersion introduced antioxidant in the amount of 0.05-0.5% and the emulsifier in an amount of 0.1 to 2.0% by weight of active material.

However, this method provides a process of encapsulating the only 60-80%, and the thus obtained flavoring food additive has a relatively large particles of elongated rod-like shape with a low content of essential oils. However, this method does not allow to reduce the degree of aeration of the microcapsules and does not prevent the formation of shells in their shells.

The closest analogue to the claimed invention is a method for flavoring a food additive and flavoring food additive obtained by this method (SARA J. RICH and GARY A. REINECCIUS (Eds. ), Flavor Encapsulation, American Chemical Society, Washington, DC, 1988, pp. 7-11, pp. 29-44). The method involves mixing maltodextrin, or a mixture of maltodextrins with different dextrose equivalent (DE) with gum Arabic and/or lipophilic starch, dispersing the mixture in water, the introduction of flavoring, washes the emulsion, which is subjected to spray drying to obtain finely dispersed flavoring powder. The resulting powder was used as a food flavoring additives for various food products.

The disadvantage of this method is that it does not always ensure high stability of the emulsion, and it depends on the selection of components for kapsulirujushchej mixture and their quantitative ratio. The limitations are also associated with high temperatures, which does not allow to use it in case of microencapsulation vysokotermalnaya substances.

The present invention is to expand the range of flavoring food supplements along with optimization of the qualitative and quantitative composition kapsulirujushchej mixture and simultaneous increase stability and shelf life of the additive.

This task is solved in that way obtain a flavor of the food additives involves mixing maltodextrin, or a mixture of maltodextrins with different dextrose equivalent (DE) with gum Arabic and/or lipophilic starch, dispersing the mixture in water, the introduction of flavoring substances, homogenization, rasteniy dextrose equivalent is from 6 to 30, and as flavoring substances use of essential oils and oleoresin aromatic plants at a ratio of essential oils to the oleoresin from 0.1:to 99.9 to 99.9:0.1, and in the following ratio of components in the mixture, wt.%:

Maltodextrins or a mixture of maltodextrins with a DE between 6 and 30 - 10-40

Gum Arabic and/or lipophilic starch, and 0.1 - 40

Essential oils and oleoresin aromatic plants - 10-40

Water - the Rest

at the same time the dispersion of the obtained powder is 30 to 60 μm with a residual moisture content of 4-6%.

Additionally, during the mixing of the injected food emulsifier or surface-active agent (surfactant), which can be used lecithin, a mixture of mono - and diglycerides of fatty acids, emulsifier "Aksent" and others.

According to the above method are flavoring food additive. Flavoring food additive additionally contains various additives target. Under targeted supplements refers to various functional, complex, aromatic, taste, structural and rheological additives, as well as a variety of dyes, sweeteners, antioxidants, moisture or inovative substances, emulsifiers, stabilization and type of food product.

An important step in the process of obtaining flavour is the stage spray drying. The process of spray drying is the removal of moisture from the prior microemulsions by curing membranes of the microcapsules using hot air. The effectiveness of spray drying depends on many factors.

Process parameters that critically affect the retention of volatile compounds during the drying process, are:

the content of dry substances in kapsulirujushchej material;

- viscosity kapsulirujushchej material;

the particle size of the emulsion;

the concentration of the flavoring substance;

molecular weight and the saturated vapor pressure of volatile compounds;

- the type and molecular weight of the used media;

the flow rate of hot air;

temperature at the inlet and outlet of the atomizing chamber;

- the amount of moisture in the incoming air.

Pre-get thin emulsion using appropriate devices (nozzles, rotating discs and others). During spray drying, the emulsion is sprayed into a parallel stream of hot air in a special tower. However due to the pain the and air drying speed is high enough. Stay flavoring substances in the cell does not exceed 30 seconds. In addition, substances are not exposed to high temperatures, as are cooled by absorbing heat during the evaporation of water. Hot air is cooled by evaporation of water from substances in and out of the spray tower together with the powder. Part of the dry product is removed in the cone of the tower, the other smaller part is captured by the cyclone. The fractions are combined, mixed with the cold air, sieved or undergo agglomeration and packaged.

The process conditions of microencapsulation by spray drying predetermine stringent requirements on the functional properties of the materials used.

In order to provide a high solids content in kapsulirujushchej mixture (typically 55-60%) and thereby reduce the loss of flavor components during drying, and to improve the performance of the equipment, kapsulirujushchej substances should have a high solubility.

For a homogeneous and strong shell on the surface of the drops of the essential oil you want kapsulirujushchej substance possessed surface activity, high art is the range of temperatures of drying. In this regard, to achieve the optimum viscosity of the emulsion as a film-forming binder and components were selected maltodextrin, or a mixture of maltodextrins with different dextrose equivalent (DE), gum Arabic and/or lipophilic starch with a stated value.

In the process of microencapsulation essential oil content must not exceed emulsifying capacity kapsulirujushchej material. Otherwise, the effectiveness of the process of microencapsulation will be low due to loss of oil in the volume of the system and on the surface of the microcapsules. The latter circumstance will cause a decrease in the quality of the drug due to oxidation of the surface oil.

Low viscosity kapsulirujushchej material necessary to obtain emulsions with a high degree of dispersion and spherical particle shape, as well as to reduce the degree of aeration of the microcapsules and prevent the formation of shells in their shells.

The dependence of the efficiency of the process microencapsulation of dispersion of the emulsion (average particle size and the width of the size distribution) has an extreme character. The reduction of particle size of 0.5-2 microns and a narrow distribution of RA is risk leads to increased losses during drying, and can also lead to a reduction in the lifetime of the microcapsules. The dispersion of the microemulsion according to the invention is 300-800 nm.

To obtain drugs in the form of engineering powders materials for microencapsulation should have low hygroscopicity.

At the end of the spray drying process was conducted evaluating the effectiveness of microencapsulation. Determination of total decapsulating oil in dry preparations obtained by the method of spray drying, and the amount of surface-bound oil (freely extractable) was performed using high-performance capillary gas chromatography after extraction of the oil from the dry preparations.

Kapsulirujushchej capacity of the drug was evaluated as the content decapsulating oil 100 g product. The efficiency of the process of microencapsulation was calculated as the ratio of the number decapsulating oil to its original content in the system (%). The calculation in 1 g dry product was introduced 250 mg of a mixture of essential oils, which corresponded to almost 100%, i.e., without the technological losses in the residual moisture of the drug 4-6%.

The efficiency of the process microencapsulate and essential oils.

Thus, optimization of the qualitative and quantitative composition kapsulirujushchej mixture and drying parameters to minimize process losses of essential oils and/or oleoresinous aromatic plants in the production of flavoring food additives. Obtained according to the method of flavoring food additives have a particle size of 30-60 μm, which have a great influence on the stability and retention period. However, due to the fine dispersion of the resulting food additive increases their solubility and uniform distribution with the introduction of the food product.

Furthermore, the addition of essential oils and oleoresins aromatic plants - natural antioxidants in addition to providing flavor and aroma gives a significant increase in shelf life as most supplements and products containing it.

Flavoring food additive obtained according to the formula of the invention and depending on the essential oils and oleoresins aromatic plants, are a fine powdery granular mass from white to light yellow or dark olive color, with a spicy, pungent taste is euretina aromatic plants are very diverse, that allows you to give the product in which they are administered, note: cardamom, nutmeg, Mace, coriander, garlic, lemon, black pepper, white pepper, red pepper, cinnamon, paprika, cloves, ginger, chili, cumin, etc. Use them in various combinations in the composition of the flavoring food additive allows to obtain a finished product with a strong and distinctive taste and aroma.

Thus, it is phenomenal to expand the range of products with any flavoring colors: meat, fish products, poultry products, including sausages (cooked, boiled-smoked, smoked, smoked, sausages, sausages, smoked meat, chopped and sliced semi-finished products, various snack products, which is, in particular, chips, snacks, pate, crackers, cheese, mayonnaise, food concentrates, dry soups, jellies, juices, soy products and many other foods.

All of the above and is the technical result of the present invention.

In addition, among the indisputable advantages of the method is its continuity and low cost.

Bookmark flavoring food additive produced in quantities, IU the KTA, it saves the consumption of auxiliary materials in the production.

When using this flavoring food additive is greatly simplified manufacturing process of the above foods in comparison with the traditional methods of their production, the very additive technology and its use ensures higher production standards.

The quality of food produced with the use of this food additive meets the following organoleptic, physico-chemical and microbiological indicators of high regulatory requirements.

In this situation, the claimed invention with selected modes, qualitative and quantitative indicators meets all the criteria of patentability.

The invention is illustrated by the following examples, which, however, do not cover, and moreover does not restrict the entire amount of the claims of this invention.

Example 1.

To obtain the flavour with the smell and taste of garlic mixed with 120 g of maltodextrins with a DE of 18 and 30, 150 g of gum Arabic, 25 g salt, 50 g sugar and 5 g of sodium glutamate, add 380 g of water. The mixture dispergointiaineet and dried in the spray dryer. Received flavoring additive in the form of fine powder (30-60 μm) used in the preparation of various food products, such as sausage, instead of garlic in doses of 0.005 to 0.1%.

Example 2.

Spicy flavoring additive receive by mixing 300 g of maltodextrin with DE 6 and 100 g of maltodextrin with DE 24, 5 g of lipophilic starch, 1 g of lecithin, 20 g of salt, 30 g of sodium glutamate and 344 g of water. The mixture was dispersed and with stirring, add 199,8 g of a mixture of essential oils of fennel, Laurel, black pepper and allspice and 0.2 g oleoresin red pepper. The emulsion is homogenized and dried in the spray dryer. Received flavoring additive in the form of fine powder (30-60 μm) used in the preparation of various food products, such as dry soups.

Example 3.

Flavoring additive is produced by mixing 100 g of maltodextrin with a DE of 18, 400 g of gum Arabic, 10 g of a mixture of monosodium glutamate and nucleotides and 390 g of water. The mixture was dispersed and added with stirring to 98 g of a mixture of essential oils of cardamom, Laurel, black, white pepper and allspice and 2 g oleoresin cinnamon. The emulsion is homogenized and spray-dried sumlenniy various food products, for example crackers.

Example 4.

Flavoring additive is produced by mixing 100 g of maltodextrins with a DE of 10, 24 and 30, 10 g of lipophilic starch, 1 g of Oxiana", 289 g of water. The mixture was dispersed and with stirring, add 380 g of a mixture of essential oils of coriander, lemon, clove, black pepper and allspice and 20 g oleoresin coriander. The emulsion is homogenized and dried in the spray dryer. Received flavoring additive in the form of fine powder (30-60 μm) used in the preparation of various food products, such as pies.

Example 5.

Flavoring additive is produced by mixing 100 g of maltodextrin with DE 9 and 24, 100 g of gum Arabic, 75 g salt, 50 g sugar, 25 g of a mixture of monosodium glutamate and nucleotides and add 440 g of water. The mixture was dispersed and with stirring, add 0.1 g of essential oil of cumin and 99.9 g of a mixture of oleoresin coriander, paprika and red pepper. The emulsion is homogenized and dried in the spray dryer. Received flavoring additive in the form of fine powder (30-60 μm) used in the preparation of various food products, such as smoked meat.

Thus, the invention providing the natural enemy of the composition kapsulirujushchej mixture and simultaneous increase stability and shelf life of the additive.

1. The method of obtaining flavor food additive comprising a blend of maltodextrin, or a mixture of maltodextrins with different dextrose equivalent (DE) with gum Arabic and/or lipophilic starch, dispersing the mixture in water, the introduction of flavoring substances, homogenization, spray drying to obtain fine powder as a dietary Supplement, wherein the dextrose equivalent is from 6 to 30, and as a flavoring substances use of essential oils and oleoresin aromatic plants at a ratio of essential oils to the oleoresin from 0.1: to 99.9 to 99.9: 0.1, and in the following ratio of components in the mixture, wt. %:

Maltodextrins or a mixture of maltodextrins with a DE of from 6 to 30 10 - 40

Gum Arabic and/or lipophilic starch, and 0.1 - 40

Essential oils and oleoresin aromatic plants - 10 - 40

Water - the Rest

at the same time the dispersion of the obtained powder is 30 to 60 μm with a residual moisture content of 4-6%.

2. The method according to p. 1, characterized in that it further by mixing enter the food emulsifier or surface-active agent (surfactant).

3. Flavoring food additive, characterized in that the further contains additives target.

 

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