• 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:
    This procedure for obtaining food coloring derived from saffron, which starts with the use of saffron in threads that is ground and mixed together with a base of corn flour, wheat flour, maltodextrin or similar in a process in which during An alcoholic liquid is added to the mixture to promote the transfer of the color and subsequent drying with hot air, resulting in a product with variable color units and saffron aroma depending on the proportions of saffron and base used. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2786095A1
    申请号:ES201930874
    申请日:2019-10-08
    公开日:2020-10-08
    发明作者:Guerrero Gustavo Garcia
    申请人:Safrante Global Co Slu；
    IPC主号:
    专利说明:

    [0002] PROCEDURE FOR OBTAINING NATURAL COLOR DERIVED FROM
    [0006] The object of the present invention patent is to present a new procedure for obtaining natural colorant derived from saffron and the product thus obtained.
    [0008] The procedure identifies all the steps to follow and the ingredients to be used to obtain a new product for coloring and flavoring food, essentially consisting of saffron and corn flour, wheat flour, maltodextrin or any other base that the client requires. .
    [0010] This method of obtaining starts from the use of saffron in threads that is ground and mixed together with the corn flour in a process in which an alcohol-based liquid is added to favor the transfer of color and drying with hot air.
    [0012] The product obtained consists of a powder that has a saffron color, flavor and aroma.
    [0014] Having special application in the food sector and gourmet products given the cost of the ingredients used.
    [0018] The current trend in food colorants has increasingly focused on pigments of natural origin due to consumer preferences. Crocin, crocetin digentiobioside, and other crocetin glycosides, specifically crocetin gentiobioside glycoside, crocetin diglycoside, and others, are probably the only true water-soluble natural carotenoid pigments that are the constituent of saffron, the most common species. expensive in the world.
    [0019] Up to now, different procedures are known in the current state of the art for obtaining saffron flavoring extracts and concentrates.
    [0021] For example, we have patents ES2345186T3 and ES2149132 that refer to methods for obtaining saffron concentrate or saffron extract and focus on obtaining saffron coloring.
    [0023] More specifically, patent ES2345186T3 refers to an efficient method for the extraction of pigments and flavoring concentrates of saffron of high stability, superior quality, added value, standardized, ready for use, whose procedure comprises the steps of mixing saffron with a solvent of food grade or a combination of more food grade solvents, mash and shake the mixture with continuous protection from light, centrifuge the mash to remove undesirable fibrous plant material, cool the centrifuge immediately, freeze-dry the cooled centrifuge under reduced pressure to obtain crude material, isolate the concentrate by column chromatography, and obtain pigments and saffron flavor concentrates that glow bright orange, with a recovery of about 95%.
    [0025] Likewise, the method of patent ES2149132 consists of subjecting the stigmas of the saffron flower to the operational phases of dehydration, crushing by grinding, triple stirring and heating with a deionized water / alcohol mixture of 96, filtering the resulting miscelas and concentration under vacuum and low temperature, to obtain a liquid extract with solid contents between 2% and 3%; and from whose liquid extract a solid or powder extract is obtained, by dehydration by lyophilization, sublimation below 0 ° C, emptying and heating to a temperature below 38 ° and resting.
    [0027] Neither of the two previous cases is saffron mixed with a base of corn flour, wheat flour, maltodextrin or some other base, nor is the resulting product a dry powder that allows its better conservation, dosage and handling in industrial processes.
    [0028] The products resulting from the aforementioned patents are saffron extracts or concentrates that make their dosage very difficult in industrial processes, making it very difficult to achieve uniform coloring and aromas and causing an increase in costs.
    [0032] In order to alleviate or, where appropriate, eliminate all the above-mentioned problems, this new procedure is presented to obtain a new saffron-based dye and the product thus obtained, object of the present invention patent.
    [0034] The procedure of this patent is as follows:
    [0036] 1 / The raw material from which we start is Saffron in threads.
    [0038] 2 / We will go on to grind the Saffron with a blade mill so that it is ground type sieved talc.
    [0040] 3 / The ground saffron will be put into the formula according to the amount to which we want to reduce its potential to act on the product we want to prepare, let's take an example, if we have a saffron that once analyzed we know that it has 200 color units and our customer needs a product to color soups and needs a product of 20 color units, we will reduce the saffron from 200 units to the 20 required by putting 10% saffron and 90% of the chosen base, when we mix we will get a product exactly like the customer needs at a much lower cost and that will facilitate the work in its mixture since it is a direct product for consumption without complications. In the case of saffron, most companies do not know how to handle saffron and end up complicating the formulas and in most cases increasing their costs, under normal circumstances they usually give some indications to factories to help them know which product they have to use , this is an orientation table:
    [0042] 10 to 20 for soups, drinks
    [0043] 30 to 50 for pastries and cakes
    [0044] from 60 to 100 for ready meals
    [0045] from 100 to 150 for paellas, risottos, fideuas
    [0047] 4 / The mixture of ground saffron product can be made with corn flour, wheat flour, maltodextrin or any other base that the client requires.
    [0049] 5 / The mixture of the ground saffron product and the chosen base are mixed as follows:
    [0051] We will put in the atomizer the amount of saffron according to the final product chosen and then we will put the amount of base chosen according to the final product chosen and base chosen according to the request of the order, once the two raw materials have been added to the atomizer we will proceed to mix them, (the atomizer will work at about 3,000 revolutions per minute) we will mix the two raw materials from approximately 40 seconds to 3 minutes depending on the chosen base and in this mixing process we will break the saffron particles and transfer them to the base giving color to it, but so that it is produced a total and homogeneous transfer we will have to add to these materials a liquid that helps us to moisten the components and helps to transfer the color of the saffron particles to the particles of the chosen base.
    [0053] 6 / This liquid is a compound of 95% feed alcohol and 5% soft water.
    [0055] 7 / The liquid will have to be introduced into the atomizer little by little, pulverized while it is running, thus ensuring that the humidity plus the breakage of the particle favors the homogenization of the color of the product.
    [0057] 8 / Once the time in the atomizer is over, the product will be homogeneous in color and in a wet state.
    [0059] 9 / It is taken out of the atomizing machine and goes to a hot air drying machine since any other type of heat would burn or roast it and that product would be useless, the machine we use throws a hot air pipe at 40 degrees and Its drying time is approximately 25 minutes (it will also depend on how industrial the machines are)
    [0060] 10 / Once the product is dry, it is collected in a container and weighed to verify that its weight is correct, once weighed it is passed to the packaging machine according to the packaging required by the client.
    [0062] 11 / Once packed, it goes to its final labeling and packaging according to order.
    [0064] This product not only has sales in food, it is also used in cosmetics both alone and with a mixture of other colors, for perfumes, for natural dyes either for beauty or for dyes for ecological clothes, for dyeing of school supplies for young children to be natural and can put them in their mouths and even eat them.
    [0068] To complement the description that is being made, and in order to help a better understanding of the characteristics of the invention, the present specification is accompanied, as an integral part thereof, by a figure that represents the flow diagram of the process of obtaining.
    [0072] As can be seen in the attached figure, the method for obtaining saffron-based dye is composed of several well-differentiated stages:
    [0074] - Saffron grinding with a blade mill starting from saffron in threads until reaching a talc-sieved grind.
    [0076] - Spray mixing of ground saffron with corn flour, wheat flour, maltodextrin or the base chosen by the client in the following way:
    [0078] - introduction into the atomizer of the quantities of ground saffron and the chosen base.
    [0079] - mixing of both components with the atomizer at / - 3000 rpm for 40 seconds to 3 minutes depending on the chosen base. - slow addition by spraying of alcohol-based liquid during the mixing process so that the complete transfer of the color of the saffron particles to the particles of the flour base, maltodextrin or the chosen base takes place. Alcohol-based liquid is a compound based on 95% feed alcohol and 5% soft water.
    [0080] The liquid is introduced into the atomizer little by little by spraying while the atomizer is running, thus making the moisture plus the breakage of the particle favor the homogenization of the color of the product.
    [0082] - Extraction of the resulting mixture from the atomizer.
    [0084] - Drying of the resulting mixture by introducing it in a hot air drying machine and maintaining it for a period of 20 to 30 minutes by subjecting the mixture to a jet of hot air at a temperature between 35 ° C and 45 ° C . A hot air drying machine is used since any other type of heat would burn or toast the resulting mixture and that product would be unusable.
    [0086] - Weighing, packaging and labeling of the resulting product
    [0088] Natural colorant derived from saffron obtained by the procedure indicated above consists of a mixture of saffron with corn flour, wheat flour, maltodextrin or similar depending on the use that is going to be made of it and in proportions of saffron and corn flour, wheat flour, maltodextrin or similar, which will depend on the color units that you want the colorant obtained to have.
    [0090] Thus, in the natural dye derived from saffron obtained, the number of color units resulting from the final product is as follows, depending on the use to be made of it:
    [0091] 10 to 20 for soups, drinks
    [0092] 30 to 50 for pastries and cakes
    [0093] from 60 to 100 for ready meals
    [0094] from 100 to 150 for paellas, risottos, fideuas
    [0096] Once the nature of the present invention has been sufficiently described, as well as some ways of putting it into practice, it only remains to add that said invention may undergo certain variations in the process and ingredients, as long as said alterations do not substantially vary the characteristics that are claimed below.
    权利要求:
    Claims (1)
    [0001]
    1 - Procedure for obtaining natural dye derived from saffron characterized in that it comprises the following phases:
    A / Saffron grinding with a blade mill starting from saffron in threads until reaching a sieved talc type grind.
    B / Spray mixing of the ground saffron with the base of corn flour, wheat flour, maltodextrin or the base chosen as follows:
    - introduction into the atomizer of the quantities of ground saffron and the chosen base
    - mixing of both components with the atomizer at / - 3000 rpm for 40 seconds to 3 minutes depending on the chosen base. - slow spray addition of alcohol-based liquid during the mixing process.
    C / Extraction of the resulting mixture from the atomizer.
    D / Drying of the resulting mixture by introducing it in a hot air drying machine and maintaining it for a period of 20 to 30 minutes by subjecting the mixture to a jet of hot air at a temperature between 35 ° C and 45 ° C
    E / Weighing, packaging and labeling of the resulting product
    2 - Procedure for obtaining natural colorant derived from saffron according to the first claim characterized in that the alcohol-based liquid used in a pulverized way in the mixing phase is a compound of 95% feed alcohol and 5% soft water .
    3 - Natural colorant derived from saffron obtained by the procedure indicated in the preceding claims characterized in that it consists of a mixture of saffron with a base of corn flour, wheat flour, maltodextrin or similar.
    4 - Natural dye derived from saffron according to claim three characterized in that the number of color units resulting from the final product is as follows depending on the use to be made of it:
    10 to 20 for soups, drinks
    30 to 50 for pastries and cakes
    from 60 to 100 for ready meals
    from 100 to 150 for paellas, risottos, fideuas
    one
    类似技术:
    公开号 | 公开日 | 专利标题
    CN101189994B|2011-08-31|Fermentation tea and preparation method thereof
    EP2398343B1|2016-07-06|Food grade colouring agent
    ES2786095B2|2021-10-04|PROCEDURE FOR OBTAINING NATURAL COLORANT DERIVED FROM SAFFRON AND PRODUCT SO OBTAINED
    CN104187821A|2014-12-10|Aloe young-keeping sausage and preparation method thereof
    KR20140017778A|2014-02-12|Manufacturing method of mixed fermentation tea by fermentation tangerine peel and yellow tea
    CN104222385A|2014-12-24|Rose tea and preparation method thereof
    CN105746766A|2016-07-13|Citrus fruit tea and a preparing method thereof
    US6458399B1|2002-10-01|Process for obtaining an extract of saffron
    CN100382715C|2008-04-23|Herbal tea and preparation method thereof
    CN102835649A|2012-12-26|Gardenia yellow pigment colour retention agent and preparation method thereof
    KR20010106891A|2001-12-07|A functional granule food
    JP2884493B2|1999-04-19|Method for producing rice bran food coloring
    CN104068168A|2014-10-01|Grape seed beautifying tea granules and preparation method thereof
    CN107801820A|2018-03-16|A kind of preparation method of Fruity type chrysanthemum tea
    Zapata et al.2019|The effect of gravity-drip filtration methods on the chemical and sensorial properties of coffee |
    CN1056963C|2000-10-04|Production technology for green tea from Yunnan large-leaf seed tea
    BR102017015271A2|2019-01-29|process of obtaining the blue dye powder extracted from the green fruit of genipap | by drying in a spouted bed with the aid of inert material and inserting carrier
    US11033041B2|2021-06-15|Tea solid composition and process of making the same
    Vought2016|Say Hello To Hibiscus
    ES2353177B1|2012-01-04|PROCEDURE FOR OBTAINING A DRINK BASED ON GREEN TEA AND MILK AND PRODUCT OBTAINED.
    Dasgupta et al.2019|Development and characterization of biocolor | fortified lime squash
    Rehem et al.2021|Analysis of plant samples marketed in pharmacies of natural products in the extreme South of Bahia
    JPH09275950A|1997-10-28|Production of blended chestnut tea
    CN106234715A|2016-12-21|A kind of preparation method of Eugenia javanica Lam scented tea
    ES2325947A1|2009-09-24|Food product and its process of elaboration. |
    同族专利:
    公开号 | 公开日
    ES2786095B2|2021-10-04|
    WO2021069776A1|2021-04-15|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    GB191001623A|1910-01-21|1911-01-23|Walter Bennett|Improvements in the Treatment of Saffron for Flavouring or Colouring Purposes.|
    ES2599638A1|2015-07-27|2017-02-02|Safrante Global Company,S.L.U.|Method for obtaining food conditions and product so obtained |
    法律状态:
    2020-10-08| BA2A| Patent application published|Ref document number: 2786095 Country of ref document: ES Kind code of ref document: A1 Effective date: 20201008 |
    2021-10-04| FG2A| Definitive protection|Ref document number: 2786095 Country of ref document: ES Kind code of ref document: B2 Effective date: 20211004 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201930874A|ES2786095B2|2019-10-08|2019-10-08|PROCEDURE FOR OBTAINING NATURAL COLORANT DERIVED FROM SAFFRON AND PRODUCT SO OBTAINED|ES201930874A| ES2786095B2|2019-10-08|2019-10-08|PROCEDURE FOR OBTAINING NATURAL COLORANT DERIVED FROM SAFFRON AND PRODUCT SO OBTAINED|
    PCT/ES2020/070589| WO2021069776A1|2019-10-08|2020-09-30|Method for obtaining natural colouring derived from saffron and product thus obtained|
    [返回顶部]