• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Procedure for obtaining saffron extract. The procedure consists of subjecting the stigmas of the flower of the saffron to the operative phases of: dehydration (3), maceration (4), heating in a mixture of deionized water and alcohol (5), agitation (6) of the mixture to a temperature of 40ºC and subsequent centrifugation (7) and decantation of the resulting miscella, obtaining a liquid extract (11) that can be transformed into a solid extract (12) or powder by subjecting it to a process of cryo-dehydration (13) and rest (14). (Machine-translation by Google Translate, not legally binding)
    公开号:ES2611058A1
    申请号:ES201730381
    申请日:2017-03-21
    公开日:2017-05-04
    发明作者:Eufrasio GARCIA GUERRERO；Alba GARCIA GUERRERO
    申请人:Saffron Family Spain SL；
    IPC主号:
    专利说明:

    5
    10
    fifteen
    twenty
    25
    30
    D E S C R I P C I O N
    OBJECT OF THE INVENTION
    The present invention relates to a process for obtaining saffron extract, the extract of which can be a liquid product and from it obtaining a solid or powder product, by means of the appropriate operational phases to which the stigmas of the saffron flower are subjected. .
    The object of the invention is to be able to obtain a saffron extract as a substitute for saffron and artificial colors.
    The extract obtained, either liquid or powder, allows a better marketing and presentation of the product, by lowering manufacturing costs due to its high performance in the amount of matter extracted from the flower, in addition to improving its quality in aroma, flavor and coloration, making it a dietary extraction, by eliminating the fatty component and increasing its shelf life by having a greater anti-oxidant power.
    BACKGROUND OF THE INVENTION
    Saffron extract is born from the need to adapt socially to a healthy life system with an affordable margin to its main competitor, which is the "artificial food coloring E-102", so it is necessary to improve and improve possible performance in the extraction of saffron.
    The use of saffron as a food dye because it has a high manufacturing cost has been replaced by the use of artificial dyes, among which the E-102 dye, known as "tartrazine" is more common, is an artificial dye with negative connotations for people's health, producing TDH and attention deficit in children.
    5
    10
    fifteen
    twenty
    25
    30
    With the obtaining of the saffron extract object of the present invention we manage to reduce manufacturing costs and obtain an alternative to artificial colors, much healthier.
    DESCRIPTION OF THE INVENTION
    The procedure for obtaining saffron extract that is recommended is to subject the stigmas of the saffron flower, after its collection, cleaning and preparation, to the following operational phases:
    • Dehydration.
    • Maceration.
    • Mixed with alcohol and deionized water.
    • Agitation of the mixture at a temperature of the order of 40 ° C.
    • Centrifuged for a period of the order of 10 minutes and at a temperature of the order of 4 ° C.
    • Decantation of the resulting miscelas obtained by means of a purification process in which two phases are defined, one phase of degreasing and one of elimination of volatile organic solvents.
    A liquid extract of saffron is obtained from these operational phases.
    The procedure also provides for obtaining solid saffron extract from the liquid extract described above for which the latter is subjected to cryo-dehydration with subsequent repose for 48 hours, thus obtaining! a solid powder extract.
    The saffron extract obtained can be used as a dietary product by eliminating saffron fat and achieving a better solubility, avoiding the fat film that is formed when administering the product to the stew or dish in question, also achieving a greater coloring power at have the maximum concentration of crocina.
    Likewise, by administering heat in its culinary use, there is a greater detachment of
    picrocrocin, increasing its flavoring power with respect to tartrazine and others
    3
    5
    10
    fifteen
    twenty
    25
    30
    Similar artificial colors, since these lack these properties.
    By means of the described procedure, more than 8 liters of liquid extract can be obtained per kilogram of saffron stigma, with the advantage that in the extraction process with alcohol and water, better solubility and greater coloring power are achieved, resulting in In turn, it is easy to dose since only one or two milliliters is enough to achieve a desired color, aroma and flavor.
    As for the solid extract obtained from the liquid extract of saffron, the yield is greater than 50%, that is, for each kilogram of stigma of saffron, an amount greater than 500 grams of solid or powder extract can be obtained, providing this of a greater coloring power, having to be mixed with a base of maltodextrin of malz, in order to be able to dose it, depending on the different colorations that the different foods or foods must carry.
    In short, based on the extracts obtained, both in solid and liquid state, the use of saffron is simplified, since it is not necessary to grind the saffron strand, before use, in addition to obtaining a dye natural type, totally soluble in water and with a greater coloring power and of course much healthier.
    DESCRIPTION OF THE DRAWINGS
    To complement the description that will then be made and in order to help a better understanding of the characteristics of the invention, in accordance with a preferred example of practical realization thereof, an integral part of said description is accompanied, a plane in which With an illustrative and non-limiting nature, the following has been represented:
    Figure 1 shows a sequential block diagram corresponding to a procedure for obtaining saffron extract made in accordance with the object of the invention.
    5
    10
    fifteen
    twenty
    25
    30
    In view of the abstract figure, it can be seen how the procedure for obtaining saffron extract comprises the following phases:
    In a first phase, the collection (1) of saffron stigmas is carried out, and then they undergo a cleaning and preparation process (2) of said stigmas.
    The stigmas of the flowers of saffron, and after drying by dehydration (3) in a constant temperature stove, are subjected to a maceration phase (4) to subsequently carry out a mixing phase (5) with 96 ° alcohol and deionized water, to undergo a subsequent agitation phase (6) of the mixture at a temperature of the order of 40 ° C, protected from light to preserve the crocina that is sensitive to UV light.
    The homogenized product obtained is subjected to a centrifugation phase (7) at 2500 rpm, for a period of the order of 10 minutes and at a temperature of the order of 4 ° C, in three centrifugation cycles. The stigma residue is washed with the alcohol-water mixture and kept under stirring, so that the supernatant resulting in the centrifugation cycles is subjected to a purification phase (8).
    In said purification phase (8) two phases, a degreasing phase (9) and a phase of elimination of volatile organic solvents (10) are defined.
    In the phase of degreasing (9) of the extracts, a mixture of acetone, water and petroleum ether in a 1: 1: 1 ratio collaborates, keeping the mixture in agitation and protected from light, separating the fat by decantation. .
    The phase of elimination of volatile organic solvents (10) is carried out by liquid-liquid distillation under reduced pressure.
    In this way a liquid extract (11) is obtained with a great power of solubility and coloration, so that from this liquid extract (11) a solid or powder extract (12) can be obtained, after the submission of the liquid extract (11) to a phase of
    cryodehydration (13) and at a resting phase (14) for 48 hours of the solid product
    5
    resulting in said cryodehydration phase (13).
    权利要求:
    Claims (1)
    [1]
    R E I V I N D I C A C I O N E S
    10
    fifteen
    1st.- Procedure for obtaining saffron extract, from the stigmas of the saffron flower, after its collection, cleaning and preparation, characterized in that the following operational phases are established therein.
    • Dehydration of stigmas collected, cleaned and prepared.
    • Maceration of stigmas once dehydrated.
    • Stigmas mixed with alcohol and deionized water.
    • Agitation of the mixture of the previous phase at a temperature of the order of 40 ° C until homogenization is achieved.
    • Centrifuge of the homogenized mixture for a period of the order of 10 minutes and at a temperature of the order of 4 ° C.
    • Decantation of the resulting miscelas obtained by means of a purification process in which a degreasing phase and a phase of elimination of volatile organic solvents are defined, to obtain a liquid saffron extract.
    2a.- Procedure for obtaining saffron extract, according to revindication 1a, characterized in that from the liquid saffron extract, and to obtain a solid extract thereof, said liquid extract is subjected to a process of cryodehydration, purification and rested during a period of the order of 48 hours.
    类似技术:
    公开号 | 公开日 | 专利标题
    Nweze et al.2014|Phytochemical, proximate and mineral composition of leaf extracts of Moringa oleifera Lam. from Nsukka, South-Eastern Nigeria
    CN103960396B|2016-04-20|A kind of tree peony tea cream and preparation method thereof
    ES2611058A1|2017-05-04|Procedure for obtaining saffron extract |
    CN105192211A|2015-12-30|Preparation method of tangerine leaf tea
    CN104381775A|2015-03-04|Solid honey powder having effects of reducing blood lipid and health care
    CN103988959A|2014-08-20|Lung-benefiting herbal tea and preparation method thereof
    CN103494273A|2014-01-08|Watermelon seeds with osmanthus sauce and processing method for watermelon seeds
    CN105693876A|2016-06-22|Xanthoceras sorbifolia leaf polysaccharide extract, extraction method and application thereof
    CN104306435A|2015-01-28|Extraction method of isodon excisoides extracts
    KR101912064B1|2018-10-25|Manufacturing method of soap
    CN105028777A|2015-11-11|Honeysuckle healthy tea
    JP2019052109A|2019-04-04|Muscle formation promoting composition
    KR101757457B1|2017-07-12|Cosmetic composition containing natural complex extract for anti-thermal skin aging and skin soothing
    KR101795681B1|2017-11-09|Manufacturing method of natural nutrition soybean paste using blackbean
    CN105614716A|2016-06-01|Functional pigskin jelly and preparation method thereof
    ES2569132B1|2017-02-15|Method for obtaining extracts comprising hydroxycinmic compounds from plant residues
    BR102020008444A2|2021-11-09|MUCILAGE IN OKABO POWDER | MOENCH)
    CN105477599A|2016-04-13|Ointment for treating hyperostosis
    RU2654717C1|2018-05-22|Honey with phytoadditive
    CN104872652A|2015-09-02|Herbal bone collagen protein solution capable of improving eyesight and nourishing hair and preparation method of herbal bone collagen protein solution
    US20160346192A1|2016-12-01|Natural skin-care serum
    RU2663337C2|2018-08-03|Cream-honey with various additives
    CN104938701A|2015-09-30|Health tea capable of clearing heat and removing toxicity
    KR20150142855A|2015-12-23|Health functional food and kimchi using ledebouriella seseloides namul additives
    KR20150025339A|2015-03-10|Pine leaves of natural preservatives or additives for food preservation. Pine needle powder. How to make pine needle high concentration extract
    同族专利:
    公开号 | 公开日
    ES2611058B1|2017-10-27|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    ES2149132A1|1999-03-26|2000-10-16|Azafran Los Molinos De La Manc|Process for obtaining an extract of saffron|
    US20040126467A1|2002-12-19|2004-07-01|Council Of Scientific And Industrial Research|Efficient method for the preparation of value added saffron pigment and flavour concentrate|
    FR2921797A1|2007-10-05|2009-04-10|Alexis Majid Lepers|Producing saffron solution useful e.g. as ingredient in treated products e.g. meat, comprises e.g. selecting saffron filaments, mixing saffron with solvent/its mixture, filtrating/centrifuging mixture and adjusting saffron concentration|WO2020079013A1|2018-10-15|2020-04-23|Asfar|Liquid saffron extract, food supplement in liquid form enriched with safranal, and beverage|
    法律状态:
    2017-10-27| FG2A| Definitive protection|Ref document number: 2611058 Country of ref document: ES Kind code of ref document: B1 Effective date: 20171027 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201730381A|ES2611058B1|2017-03-21|2017-03-21|PROCEDURE FOR OBTAINING EXTRACT FROM AZAFRAN|ES201730381A| ES2611058B1|2017-03-21|2017-03-21|PROCEDURE FOR OBTAINING EXTRACT FROM AZAFRAN|
    [返回顶部]