OA10565A - Process for producing a powdery or sorrel extract composition - Google Patents
Process for producing a powdery or sorrel extract composition Download PDFInfo
- Publication number
- OA10565A OA10565A OAML950020A OA10565A OA 10565 A OA10565 A OA 10565A OA ML950020 A OAML950020 A OA ML950020A OA 10565 A OA10565 A OA 10565A
- Authority
- OA
- OAPI
- Prior art keywords
- sorrel
- flowers
- powder
- crushed
- producing
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 12
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 title claims description 11
- 235000005291 Rumex acetosa Nutrition 0.000 title claims description 11
- 240000007001 Rumex acetosella Species 0.000 title claims description 11
- 235000003513 sheep sorrel Nutrition 0.000 title claims description 11
- 239000000203 mixture Substances 0.000 title claims description 6
- 239000000843 powder Substances 0.000 claims description 8
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 238000001704 evaporation Methods 0.000 claims 1
- 230000008020 evaporation Effects 0.000 claims 1
- 239000012467 final product Substances 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 239000005445 natural material Substances 0.000 claims 1
- 239000000047 product Substances 0.000 claims 1
- 241000894006 Bacteria Species 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Description
010565010565
MEMOIRE DESCRIPTIF L'invention concerne un procédé de fabrication d'une composition de poudreinstantanée ou d'extrait à base d’oseille, destinée à être consommée commeboisson, infusion ou extrait naturel employé comme additif alimentaire. Ellea également pour objet les produits alimentaires obtenus par l'application de ceprocédé. Généralement l’oseille est préparée sous forme de jus de sirop de manièreartisanale et destiné à être consommé immédiatement. Cette méthode présentebeaucoup d'inconvénients è la conservation dont la durée ne peut excéder dix(10) jours notamment la fermentation, la formation de bactéries et lesmoisissures.The invention relates to a method for manufacturing a instantaneous powder composition or sorrel extract intended to be consumed as a drink, infusion or natural extract used as a food additive. It also relates to the food products obtained by the application of this method. Generally, sorrel is prepared in the form of syrup juice of a traditional way and intended to be consumed immediately. This method has many disadvantages to the conservation whose duration can not exceed ten (10) days including fermentation, formation of bacteria and molds.
Le procédé selon l’invention permet de remédier à ces inconvénients. Il consisteà l'élimination de la formation de bactéries, de moisissures et fermentation. Il aété observé qu’en traitant le produit naturel par une série d'opérations impliquant les étapes de séuliege de la malièie biule, d'eAliaoliuii, d'évapuialiui i, demélange d'ingrédients et de lyophilisation, on obtenait une poudre à dissolutioninstantanée, physiologiquement stable et de conservation plus longue [ dix huit(18) mois environs].The method according to the invention overcomes these disadvantages. It consists of eliminating the formation of bacteria, mold and fermentation. It has been observed that by treating the natural product by a series of operations involving the steps of seouliege biule malaise, eAliaoliuii, évapuialiui, premixing ingredients and lyophilization, one obtained a powder instantaneous dissolution, physiologically stable and longer shelf life [around eighteen (18) months].
Le produit fini obtenu par le procédé, se présente sous forme de granulés, depoudre fine ou d'extrait naturel, contenant divers ingrédients tels que sucre,essence naturel et antioxydant dans des proportions conformes aux normes deproduits alimentaires.The finished product obtained by the process, is in the form of granules, fine powder or natural extract, containing various ingredients such as sugar, natural gasoline and antioxidant in proportions consistent with food standards.
Le procédé comporte les principales étapes suivantes :The method comprises the following main steps:
Les fleurs d'oseille sont placées dans un four à une lempéiatuiw supétiyuioà 30° selon l'état dos produits. Après le séchage, elles sont finementbroyées ; - L’extraction selon l’invention consiste à humecter les fleurs d'oseillepréalablement broyées pour une proportion de 1/2 litre d'eau pour 1kgde poudre d'oseille ; .Après l’humectatinn le produit passe dans un évaporateur ou centrifugeusepour obtenir l'extrait ; - L’extrait ainsi obtenu est mélangé au sucre et aux arômes (sucre vanillé, fleur,d’oranger essence d’ananas).The sorrel flowers are placed in an oven at a temperature of 30 ° depending on the condition of the products. After drying, they are finely crushed; The extraction according to the invention consists in moistening the flowers of sorrel prematurely crushed for a proportion of 1/2 liter of water per 1 kg of sorrel powder; After the humectatin the product goes into an evaporator or centrifuge to obtain the extract; - The extract thus obtained is mixed with sugar and aromas (vanilla sugar, flower, orange essence of pineapple).
Le mélangé obtenu est ensuite séché et broyé pour obtenir une poudre très fineavec une granulométrie inférieure à 2ΠΠ microns.The resulting mixture is then dried and milled to obtain a very fine powder with a particle size less than 2ΠΠ microns.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| OAML950020 OA10565A (en) | 1995-08-21 | 1995-08-21 | Process for producing a powdery or sorrel extract composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| OAML950020 OA10565A (en) | 1995-08-21 | 1995-08-21 | Process for producing a powdery or sorrel extract composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| OA10565A true OA10565A (en) | 2002-06-26 |
Family
ID=32653522
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| OAML950020 OA10565A (en) | 1995-08-21 | 1995-08-21 | Process for producing a powdery or sorrel extract composition |
Country Status (1)
| Country | Link |
|---|---|
| OA (1) | OA10565A (en) |
-
1995
- 1995-08-21 OA OAML950020 patent/OA10565A/en unknown
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