CH717745A2 - Breuvage a base de saffron. - Google Patents

Abstract

The present invention refers to the food ingredients based on saffron comprenant and a concentrate of saffron, and additional ingredients that include aromatiques, and additional ingredients that are edulcorants, and of l'eau, and in the sources of the content of saffron that is natural origin et content au moins un compose colorant, au moins un compose aromatique et au moins un compose biologiquement actif non therapeutique. L'invention decrit en outre un procede adapte à la production de telles compositions.

Description

Technical area

The present invention relates to the food industry, in particular to the production of beverages or beverages based on active biological additives. The present invention refers more particularly to beverages or non-alcoholic beverages in which the active additives of natural origin can be preserved.

State of the art

[0002] The saffron lemonade comprises water, sugar, fruit juice concentrate. This beverage also comprises one or more additives such as acidity correctors, natural flavors, colorants, preservatives. Additives such as sodium benzoate, antioxidants, ascorbic acid, citric acid may in particular be mentioned. The disadvantage of such compositions is that they require the presence of preservatives and dyes.

[0003] An example of a non-alcoholic beverage comprising carbon products is available in Russian document No. 9911271013, published on 06.20.2001). The drinks described in this document include a refreshing product, citric acid, ascorbic acid, sodium benzoate, carbon dioxide and water, in the proportions indicated in the following table T1: component Quantity in kilograms sweetener "Svitli 350" 0.250 - 0.320 Citric acid 0.4 - 2.0 Ascorbic acid 0.100 - 0.150 Sodium benzoate 0.174 - 0.180 Crystalline lactulose 0.04 - 0.08 Carbon dioxide 4.0 - 4.3 Water Supplement up to 1000 liters

[0004] Russian patent application No. 2006125193, published on 01.20.2008, describes a non-alcoholic composition comprising a sweetener, citric acid, flavourings, sodium benzoate, sodium dioxide and water. The sweetener in this case is “Marmix 25”, an artificial food sugar mixture. The aroma consists of a lemonade-tasting substance. The composition is that of table T2 below: component Quantity in kilograms Marmix 25 4.05 - 4.2 Citric acid 1.15-1.4 Sodium benzoate 0.177 "Lemonade" aroma 0.3 - 0.6 Dioxide of carbon 18.5 - 19.5 Complement water up to 1000 liters

[0005] The taste quality of such compositions is rather mediocre due to the absence of aromas of natural origin. In addition, their organoleptic and aromatic properties are also of low index.

[0006] The non-alcoholic beverage described in the application Azerbaijanis AZ 2019 0016, Bulletin N9. 29.11.2019, contains powdered sugar, saffron concentrate, citric acid and filtered water. Such a composition, however, lacks aromatic base and flavor, being largely based on citric flavors, ascorbic acid, and carbon dioxide.

[0007] Health and regulatory constraints in the field of the food industry, and in particular beverages, limit the diversity of constituents that can be used in such products. These aspects often favor synthetic products to the detriment of products of natural origin, which impacts taste quality. For example, Order No. 25 of the Ministry of Health of the Republic of Azerbaijan on "Approval of Sanitary and Epidemiological Rules and Norms" dated April 30, 2010 stipulates the provisions of hygiene and safety of food products and limit values that they must not exceed. The permitted limits for toxic elements in saffron lemonade are shown in Table T3: name Permitted limit Lead 0.3 Arsenic 0.1 Cadmium 0.03 Mercury 0.005 Cesium 137 (Bk/I) 70 Strontium 90 (Bk/I ) 100

[0008] The saffron concentrate must meet the requirements mentioned in table T4 with regard to the organoleptic indices:

Table T4

[0009] appearance Taste and odor Saffron Low sediment, dark red color Distinctive taste and odor of the product. Strange taste and smell not allowed

[0010] The beverages must meet the standards mentioned in table T5 below with regard to their physical and chemical indices:

Table T5

[0011] Saffron 0.5-1.5 0.5-0.95 2-5 45-50

[0012] The saffron concentrate must meet the standards specified by Order No. 25 of the Ministry of Health of the Republic of Azerbaijan on "Approval of Sanitary and Epidemiological Rules and Norms" dated April 30, 2010 and hygiene and food safety requirements. Products designated by GOST 30518 and GOST 30519 must meet the requirements mentioned in table T5 below. Intestinal bacteria in 100 cm<3> of drink Not allowed Pathogens in 100 cm<3> of drink, including salmonella Not allowed Yeasts and molds in 100 cm<3> of drink <15

[0013] Such health constraints must be respected, including for drinks based on natural products. In the case of alcoholic beverages, the preservation of the organoleptic properties, including the taste properties, does not represent major difficulties, even if of course particular attention must be paid to these aspects. In the case of soft drinks, on the other hand, the preservation of aromas, flavors and other organoleptic properties is a real challenge, all the more so when the constituents are of natural origin.

[0014] It therefore appears necessary to improve the taste and organoleptic properties of such beverages based on organic components and in particular non-alcoholic beverages, while complying with the standards in force.

Brief description of the invention

The present invention therefore relates to an alcoholic or non-alcoholic beverage comprising at least one aromatic carbon component and whose taste and / or organoleptic properties are improved compared to current drinks.

An object of the present invention is an alcoholic or non-alcoholic beverage comprising at least one aromatic carbon component of natural origin. Preferably a major part or all of the components of the drink are of natural origin. An object of the present invention is in particular an alcoholic or non-alcoholic drink comprising at least one aromatic carbon compound and satisfying the regulations in force, while maintaining a sufficient taste and / or organoleptic quality, preferably increased compared to current equivalent drinks .

An object of the present invention is a drink comprising at least one aromatic carbon compound that can interact with the body. Interacting with the organism includes any effect of well-being, of nutritional complement, of adjuvant facilitating various functions of the organism such as digestion, immune resistance, or vitality. More particularly, the present invention proposes a drink comprising at least one aromatic carbon compound having beneficial effects on the organism and satisfying the regulations in force.

An object of the present invention is a drink comprising at least one aromatic carbon compound and satisfying the regulations in force over a period of at least 10 months, or even 12 months, or even several years without degradation of its taste properties and / or organoleptic and/or biological.

An object of the present invention is a process for obtaining a drink comprising one or more aromatic organic compounds.

The present invention has the advantage of healthy and long-lasting products with better quality taste properties and a positive effect on the metabolism.

Detailed description of the invention.

The compositions of this description are beverages or flavored drinks. Unless otherwise indicated, the terms “beverage” and “beverage” are equivalent and both designate a food composition according to the present invention. The fact that the drinks according to the present description are flavored implies that they contain at least one aromatic compound.

[0022] For the purposes of this description, an aromatic compound means any organic product or set of organic products capable of inducing a taste in the consumer. Such aromatic compounds can be derived from fruits, flowers, spices, extracts of plant leaves, or other plant elements, whether cultivated or in the wild. Such aromatic compounds include, where appropriate, one or more of their hydrolysis products, their organic or inorganic salts, and their close derivatives. The taste effect and/or the perfume can be produced by more than one aromatic organic compound which may or may not have related structures. Thus, an aromatic organic compound, responsible for a particular taste effect or a given aroma, can for example comprise one or more volatile elements and one or more non-volatile elements. Preferably, the aromatic organic compound(s) of the compositions of the present description are not synthetic, that is to say not synthesized by man. They are therefore preferably harvested in their natural state, or cultivated. The aromatic organic compound(s) of the compositions according to the present description are, for example, saffron extracts. Saffron extracts include, for example, carotenoids and derivatives, including crocin and its derivatives such as α-crocin, picrocrocin, trans crocetin, α-carotenes, β-carotene. The aromatic organic compounds also include safranal, zeaxanthin, piroxin glycoside, gentibioside, mono and diglycosides of gentibioside, crocinamines, as well as their possible mixtures, hydrolysis products and acid or salt forms.

[0023] Other aromatic compounds may be included depending on the desired properties of the beverages.

[0024] The compositions according to the present description comprise one or more biologically active organic compounds with benefits for the body. Such benefits include antidepressant or euphoric effects, invigorating effects, cognitive performance enhancing effects such as concentration or memory, digestive function enhancing effects, mood regulation effects, the improvement of immune resistance and any other effect likely to improve well-being.

The compositions according to the present description, due to the presence of biologically active products make it possible to limit and/or prevent the weaknesses of the organism. Weaknesses of the body are understood here as any non-pathological symptom such as temporary fatigue, a drop in concentration, a slight variability of mood, an immune weakness.

It is understood here that the compositions according to the present invention have no therapeutic purpose and that their effects are limited to cosmetic and well-being aspects. The biological, metabolic and digestive effects mentioned in the present description are therefore understood in this non-therapeutic sense, even if the constituents of saffron are known for their medicinal properties. In particular, crocetic acid from saffron is known to be active against cancer cells, in particular for carcinoid tumors of the pancreatic gland. Such biologically active organic compounds are, for example, lycopene, vitamins such as those of group B, picrocrocin, thiamine, and their derivatives and organic or inorganic salts. It is understood that the compositions of the present description may comprise such elements used elsewhere for medicinal purposes, but that the compositions of the present invention are not intended in themselves for therapeutic treatments.

[0027] The aromatic compounds contained in the beverages described here may be different from the biologically active organic compounds. Alternatively, one or more of the aromatic compounds may also exhibit one or more of the biological properties listed above.

According to one embodiment, the aromatic compounds are included in the beverages of the present description in the form of mixtures or concentrates from the natural environment, whether cultivated or in the wild. The exact composition of such concentrates may vary depending on their origin, preparation, maturity of their plant source and other factors. The mixtures or concentrates of aromatic products mainly comprise, for example, products that are water-soluble or soluble in an alcoholic solution such as a 70% or 90% ethanol solution. It is understood that the aromatic products of such a mixture may be accompanied by non-aromatic products, whether organic or mineral, also present in the original plant source. The term „aromatic“ refers to taste properties. Aromatic compounds refer to products capable of generating a taste effect, a flavor or a fragrance in the consumer.

[0029] Similarly, the biologically active compounds can be included in the beverages of the present description in the form of mixtures or extracts from the natural environment, either cultivated or in the wild state. Their exact composition, as well as their biological effects, may vary depending on their source, preparation, and other factors. In this case, they may be accompanied by compounds having no identified biological property.

[0030] Alternatively or additionally, one or more aromatic compounds and/or one or more specific non-therapeutic biologically active compounds may be added to the composition. In this case, it may be a specific and isolated compound, extracted from a natural source or synthesized. In this case, the exact quantity of such compounds included in the composition is known and can be modulated with precision according to the results to be obtained. Among these compounds, elements such as amino acids, or vitamins, such as thiamine, or any other specific product can be incorporated in variable and precise amounts.

According to one embodiment, the aromatic compounds included in the drinks in the form of a mixture or an extract comprise one or more biologically active compounds. This includes extracts or mixtures derived from saffron, which include both aromatic compounds and non-therapeutic biologically active elements.

The compositions according to the present description may also comprise one or more coloring elements. Several synthetic dyes are available and known to meet current regulations. They can therefore be selected for the present compositions. Preferably, the coloring element or elements of the present compositions are of natural origin. They can be added to the compositions in the form of isolated additives in precise quantities. Preferably, the coloring element or elements are already contained in the mixture or the extracts of aromatic compounds, although they may not be aromatic or weakly aromatic. In this case, their exact composition may vary depending on the origin of the extracts and their preparation. This is the case, for example, of saffron concentrates. In addition to the aromatic compounds and the biologically active compounds, the saffron concentrates, or saffron extracts obtained according to the present invention comprise, for example, pigments from the flavonoid family, pigments from the lycopene family, crocetin, as well as other coloring compounds.

According to a preferred embodiment, the beverages of the present description comprise a saffron extract, which contains both one or more aromatic compounds, one or more biologically active compounds and one or more coloring compounds. In this way, it is not useful to add synthetic dyes. It is understood that among the different compounds present in the saffron extract, one or more of them can combine several of the aromatic, biological and coloring properties.

The exact composition of saffron extracts, or saffron concentrates, may vary depending on their preparation. They can for example result from a distillation, in water or in an ethanolic solution, of filaments of saffron. Other solvents may optionally be used. Alternatively, they result from a cold extraction in water or in an ethanolic solution. Cold extraction makes it possible to preserve the most fragile and volatile compounds. Depending on the solvents used, lipophilic products can be extracted in variable quantities. For example, fatty acids, glycerides, oils, or ethers can enter into the composition of saffron extracts. Thus, the saffron extracts or concentrates according to the present description may comprise a quantity of ethers in the form of oil of between approximately 0.6% and approximately 0.9% by mass. The saffron extracts or concentrates can additionally or alternatively comprise a proportion of fatty substances such as glycerides or fatty acids which can reach approximately 8%, 10% or up to approximately 13% by mass.

[0035] Depending on the preparation, other elements in variable quantities may enter into the composition of the extracts or concentrates of saffron. For example, inorganic salts such as calcium or potassium salts may be present in saffron extracts, as well as phosphorus derivatives. Nitrates, such as nitric derivatives, glucosides and other naturally occurring substances can enter into the composition of saffron extracts. Depending on the preparation of the saffron extracts and their origin, they comprise for example a proportion of hydrophilic compounds greater than 70% or greater than 75% or greater than approximately 80%, or approximately 84% or more than 90% by mass dried. They comprise lipophilic compounds in a proportion of the order of 8% or 10% or approximately 12% to 15%, ie 13% or 14% by dry mass.

According to an advantageous embodiment, the proportion of saffron extract, or saffron concentrate is of the order of 1 kilogram per 100 decalitres to approximately 5 kilograms per 100 decalitres of total mass of drink obtained according to this description. A proportion of saffron concentrate of the order of 2 kg per 100 decalitres or 3 kg per 100 decalitres of final drink represents an acceptable proportion.

The compositions according to the present description further comprise one or more sweeteners. Such sweetening products include, for example, powdered sugar, whether from sugar cane, beet or other vegetable sources, glucose syrup. Such products also include glucoside derivatives. Such sweeteners can be naturally included in the saffron extract or concentrate. Preferably, one or more sweeteners are added in addition to those possibly contained in the saffron extract. The proportion of added sweeteners may be between approximately 80 kg per 100 decalitres and 200 kg per 100 decalitres, ie approximately 100 kg per 100 decalitres to approximately 150 kg per 100 decalitres, for example 120 kg per 100 decalitres.

[0038] Optionally, the compositions according to the present description contain one or more preservatives. Preservatives, having biocidal or fungicidal effects, prevent the development of pathogenic agents and also allow better preservation of the organoleptic aspects of the compositions. Several preservatives are available and authorized by the regulations. Among these preservatives, sodium benzoate can be cited, also known as E211. The proportion of sodium benzoate is preferably less than 1 kg per 100 decalitres, or even less than 0.5 kg per 10 decalitres. It may for example be between 0.1 and 0.2 kg per 100 decalitres.

[0039] Additional aromatic compounds can be added to those already present in the saffron extract or concentrate. For example, citrus constituents such as lemon, grapefruit, orange and other related fruits can be added to balance the taste and/or organoleptic properties of the beverages described herein. In this case, lemon aromas, such as those present in lemon juice, whether in the form of lemon extract, lemon concentrate, or dehydrated products, can be used in the composition of beverages of the present description. For example, the compositions according to the present invention may comprise a quantity of citric acid, citric flavorings, ascorbic acid, as well as their mixtures, organic or inorganic salts and derivatives. Preferably, such aromatic compounds are natural and not synthesized. In addition to their taste characteristics, such additional aromatic compounds make it possible to adapt or correct the degree of acidity of the drink according to requirements. The proportion of additional aromatic compounds including, for example, a mixture of ascorbic acid, citric acid and citric aromas, is preferably less than 5 kg per 100 decalitres of drinks, preferably less than 3 kg per 100 decalitres, or less about 2 kg per 100 decalitres. It may for example be between about 0.2 and about 1 kg per 100 decalitres of beverage. The composition of such additional aromatic mixtures may vary. Such a mixture may for example comprise ascorbic acid and a citric flavor in proportions of the order of 1/0.3, 1/0.4, 1/0.5. Other proportions can be envisaged according to the needs and tastes researched. The composition of additional aromatic mixtures can be for example as indicated below in kilograms per 100 decalitres of complete beverage: Dehydrated citric acid: 0.7; Ascorbic acid: 0.2; Citric aromas: 0.08

[0040] Depending on the desired properties, the compositions described here may also comprise a gasifier. Several gasifiers are known such as phosphoric acid or carbon dioxide. The present compositions are preferably carbonated drinks comprising carbon dioxide in proportions of between about 4 and about 10 kg per 100 decalitres of drink. Proportions of the order of 5 to 8 kg per 100 decalitres of beverages or of the order of 7 kg per 100 decalitres of beverages are acceptable.

The compositions according to the present description comprise water, added until the appropriate proportions of components are obtained. The water is food grade. It can be demineralized water, partially demineralized, distilled, and/or treated so as to eliminate any pathogenic agent. It may for example have undergone ozonolysis and/or UV irradiation. It may have undergone one or more filtrations. The water used is selected so as to meet the standards in force.

The compositions of the drinks according to the present description are defined for example as in table T6 below: component Quantity Saffron concentrate 1.0 to 3.0 liters Dehydrated citric acid 0.4 to 0.9 Kg Saffron benzoate sodium 0.1 to 0.2 Kg Ascorbic acid 0.05 to 0.3 Kg Citric aroma 0.01 to 0.1 Kg Sugar 80 to 150 Kg Carbon dioxide 4 to 9 Kg water 900-1000 liters

An example of a composition according to the present invention is given in table T7: component Quantity Saffron concentrate 2.0 liters Dehydrated citric acid 0.7 Kg Sodium benzoate 0.17 Kg Ascorbic acid 0.20 Kg Citric flavor 0.08 Kg Sugar 120 Kg Carbon dioxide 7 Kg water 950 liters

The compositions described here, in particular those corresponding to tables T6 and T7, were the subject of organoleptic analysis in the laboratory. The results appear as follows: • Appearance: transparent, no sediment; • Aroma: Specific aroma of saffron, no other aromas detected; • Taste: Natural taste of saffron.

The present description also covers a process for the manufacture of a drink as described above.

The dried saffron threads are placed in a pestle and soaked in glycerine for 20-25 minutes at room temperature so as to produce a saffron concentrate. The saffron concentrate is mixed with powdered sugar and placed in a container. A 70% aqueous solution of ethanol is added thereto. The whole is carefully stirred at room temperature. The container is then capped and left to stand for a sufficient time to allow the substances contained in the saffron threads to pass into the solution. The substances include biologically active products, coloring products, taste and aromatic elements and any other constituent of the final beverage contained in the saffron threads. A period of between 15 and 30 hours, for example about 24 hours, may be sufficient to extract all, or almost all, of the desired substances from the saffron filaments. The resulting mixture is then filtered and collected in a 500 ml bottle to the desired amount to produce a stock solution. The bottle is then closed and stored in the dark.

[0047] A syrup is obtained by mixing powdered sugar (GOST 21-94) and water (GOST 19355-85) with part of the stock solution previously obtained (GOST 34144-2017). The syrup is reduced to about 40%. Citric acid (GOST 31726-2012, E-330) is then added until the desired pH is obtained. The exact quantity of citric acid to be added depends on several parameters such as the nature and the concentration of the other constituents of the composition, the envisaged shelf life, the degree of acidity required, or the desired taste. Too pronounced an acidity risks degrading the taste and aromatic properties of the drink. Too much acidity can also produce too much astringency or result in other unwanted tastes. Conversely, a lack of acidity can result in a lack of taste in the drink.

The syrup thus obtained is filtered and added to the remaining stock solution to form the base of the beverage. To this base can be added additional aromatic compounds. Ascorbic acid (GOST 4815-76, CS standard), citric flavoring (GOST 32049-2013) and water are added. The whole is mixed, homogenized, filtered, and pasteurized, then stored in a container suitable for consumption. Carbon dioxide (GOST 8050-85) can then be incorporated into the mixture to produce a carbonated drink.

[0049] If necessary, sodium benzoate (GOST 32777-2014, E-211) can be added to improve the shelf life of the beverage. The quantity of sodium benzoate remains within the admissible limits defined by the standards in force.

The drink thus produced is non-alcoholic. It has the following organoleptic properties: Appearance: clear liquid devoid of foreign bodies not belonging to the product. Color: golden yellow. Taste: characteristic flavor of saffron. Smell: characteristic smell of saffron.

[0051] An alcoholic beverage can be produced by adding an adequate quantity of alcohol to the whole.

[0052] The drinks according to the present description produce a balanced and harmonious taste. They are refreshing and embellished with the scent of saffron, pleasant and relaxing. Due to the presence of biologically active products, the drinks of the present description strengthen the body by making it more vigorous, they participate in the well-being and in the improvement of the metabolism and the prevention of weaknesses.

Claims (11)

1. Food composition based on saffron comprising – a concentrate of saffron, – one or more additional aromatic compounds, – one or more sweetening compounds, and - some water, In which the saffron concentrate is of natural origin and contains at least one coloring compound, at least one aromatic compound and at least one non-therapeutic biologically active compound. 2. Composition according to claim 1, in which said one or more additional aromatic compounds are selected from ascorbic acid, citric acid and citric aromas and represent a proportion of less than 5 kilograms per 100 decalitres of composition. 3. Composition according to one of claims 1 and 2, wherein said one or more sweetening compounds is powdered sugar in a proportion of between 80 and 200 kilograms per 100 decalitres of composition. 4. Composition according to one of claims 1 to 3, further comprising carbon dioxide in a proportion of between 4 and 10 kilograms per 100 decalitres of composition. 5. Composition according to one of claims 1 to 4, in which the proportion of saffron concentrate is between 1 and 5 kilograms per 100 decalitres of composition. 6. Composition according to one of claims 1 to 5 having the following composition: Saffron concentrate 1.0 to 3.0 liters Dehydrated citric acid 0.4 to 0.9 Kg Sodium benzoate 0.1 to 0.2 Kg Ascorbic acid 0.05 to 0.3 Kg Citric aroma 0.01 to 0.1 Kg Sugar 80 to 150 Kg Carbon dioxide 4 to 9 Kg water Supplement up to 1000 liters 7. Composition according to claim 6, having the composition: Saffron concentrate 2.0 liters Dehydrated citric acid 0.7 Kg Sodium benzoate 0.17 Kg Ascorbic acid 0.20 Kg Citric flavor 0.08 Kg Sugar 120 Kg Dioxide of carbon 7 Kg Complement water up to 1000 liters 8. Composition according to one of claims 1 to 7, wherein said at least one aromatic compound is selected from carotenoids, including crocin and its derivatives such as α-crocin, picrocrocin, trans crocetin, α-carotene, β-carotene, among safranal, zeaxanthin, piroxin glycoside, gentibioside, mono- and diglycosides of gentibioside, and crocinamines. 9. Compositions according to one of claims 1 to 8, in which the at least one biologically active compound is one or more of crocetic acid, lycopene, vitamins such as those of group B, picrocrocin, and thiamin. 10. Compositions according to one of claims 1 to 9, wherein said at least one coloring compound comprises one or more pigments from the flavonoid family, pigments from the lycopene family, and crocetin. 11. Process for manufacturing a composition according to one of claims 1 to 10 comprising the steps of: – Soak saffron threads in glycerine for 20 to 25 minutes at room temperature to obtain a saffron concentrate; – Mix the saffron concentrate thus obtained with powdered sugar and suspend it in a 70% ethanol solution at room temperature for a period of between 15 and 30 hours, then filter the suspension to collect the stock solution; – Take part of the stock solution, mix it with powdered sugar and reduce it to about 40% to obtain a syrup; – Filter the syrup thus obtained and add it to the stock solution.