OA10566A

OA10566A - Process for the production of a composition of whitish or tamarind extract

Info

Publication number: OA10566A
Authority: OA
Inventors: Gallet Lobo Diallo
Original assignee: Gallet Lobo Diallo
Priority date: 1995-08-21
Filing date: 1995-08-21
Publication date: 2002-06-26

Description

010566 mémoire .iiescrihie L'invention concerne un procédé de fabrication d'une composition de poudreinstantanée ou d’extrait à base de tamarin, destlrée à être consommée commeboisson, infusion ou extrait naturel employé comme additif alimentaire. Ellea également pôUI objet les produits alimentaires obtenus par /application de ceprocédé. Généralement le tamarin est préparé sous forme de jus de sirop de manièreartisanale et destiné à être consommé immédiatement. Cette méthode présentebeaucoup d’inconvénients à 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 producing a instantaneous powder composition or tamarind-based extract intended for consumption as a drink, infusion or natural extract used as a food additive. It also covers food products obtained by applying this method. Generally tamarind 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, the formation of bacteria and molds.

Le procédé selon l'invention permet de remédier à ces inconvénients. Il consisteà l'élimination de ia formation de bactéries, de moisissures et fermentation. If aété observé qu'en traitant le produit naturel par une série d'opérations impliquantles étapes de séchage de la matière brute, d'extraction, d’évaporation, 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 drying the raw material, extraction, evaporation, mixing of ingredients and lyophilization, a physiologically stable instantaneous dissolution powder was obtained. and longer storage [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 tel « 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 : - Les gousses de tamarin sont placées dans un four à une températuresupérieure A 30° selon l'état dos produits Après le séchage, elles sont finementbroyées ; L'extraction selon l'invention consiste A humecter les gousses de tamarinpréalablement broyées pour une proportion de % litre d’eau pour 1kg do poudrede tamarin ; - Après l'bumectatlon le produit passe dans un évaporateur ou centrifugeusepour obtenir l'oxtrolt ; - L'extrait ainsi obtenu est mélangé au sucre cl aux aiômes (sncm vanillé, fleur,d'oranger essence d’ananas) l e mélangé obtenu est ensuite séché et broyé - : obtenir une pu jdre très fineavec une granulométrie Inférieure à 200 micro; is. 1The process comprises the following main steps: The tamarind pods are placed in an oven at a temperature above 30 ° depending on the state of the products. After drying, they are finely crushed; The extraction according to the invention consists in moistening the tamarind pods which are first ground for a proportion of 1 liter of water per 1 kg of tamarind powders; - After the bumeting the product goes into an evaporator or centrifuge to obtain the oxtrolt; The extract thus obtained is mixed with the sugar and with the flavors (sncm vanilla, flower, orange tree pineapple essence) The resulting mixture is then dried and ground to obtain a very fine finish with a particle size of less than 200 microns; est. 1

Claims

01 0566

1. A method for manufacturing a composition of a tamarind-flavored beverage in that it involves subjecting the natural material to a series of operations involving the steps of drying, extraction, evaporation, mixing of ingredients and lyophilization.

2. Method according to claim 1, characterized in that the final product is an instantaneous dissolution powder more stable and less exposed to the risk of mold formation.

3. Method according to claim 1 and 2, characterized in that the tamarind pods are pre-dried in an oven at a temperature above 30 ° depending on the condition of the products.

4. Method according to claim 3, characterized in that the tamarind pods are crushed after drying.

5. Method according to claim 4, characterized in that the extraction phaseconsist to moisten the previously crushed tamarind pods (1/2 liter of water) for 1 kg of tamarind powder before putting it in a centrifuge or in an evaporator.

6. Composition according to claim 1, characterized in that it consists of a mixture of tamarind extract, sugar, flavorings, dried and crushed to obtain a powder with a particle size less than 200 microns - ·· ·, * * * * * * * * * * * * G g g g g g g g g g g g g g g g g