EP3236779A1 - Herstellungsverfahren für alkoholfreies pistazienextrakt durch überkritische extraktion - Google Patents
Herstellungsverfahren für alkoholfreies pistazienextrakt durch überkritische extraktionInfo
- Publication number
- EP3236779A1 EP3236779A1 EP16782321.0A EP16782321A EP3236779A1 EP 3236779 A1 EP3236779 A1 EP 3236779A1 EP 16782321 A EP16782321 A EP 16782321A EP 3236779 A1 EP3236779 A1 EP 3236779A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- pistachio
- extract
- supercritical
- production method
- extraction
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 240000006711 Pistacia vera Species 0.000 title claims abstract description 50
- 235000020233 pistachio Nutrition 0.000 title claims abstract description 50
- 235000003447 Pistacia vera Nutrition 0.000 title claims abstract description 45
- 239000000284 extract Substances 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000000194 supercritical-fluid extraction Methods 0.000 title description 12
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 26
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 14
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 238000000605 extraction Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 description 11
- 239000012530 fluid Substances 0.000 description 10
- 239000007789 gas Substances 0.000 description 10
- 239000002904 solvent Substances 0.000 description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 239000000126 substance Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 235000019441 ethanol Nutrition 0.000 description 6
- 239000012071 phase Substances 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000000956 solid--liquid extraction Methods 0.000 description 2
- 235000008453 RTD coffee Nutrition 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
- 239000002360 explosive Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000007792 gaseous phase Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000003049 inorganic solvent Substances 0.000 description 1
- 229910001867 inorganic solvent Inorganic materials 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 231100000053 low toxicity Toxicity 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- IDOWTHOLJBTAFI-UHFFFAOYSA-N phenmedipham Chemical compound COC(=O)NC1=CC=CC(OC(=O)NC=2C=C(C)C=CC=2)=C1 IDOWTHOLJBTAFI-UHFFFAOYSA-N 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to production of a pistachio extract by supercritical extraction method from roasted pistachio fruit to be used in the food and beverages sector, especially as a pistachio food additive.
- the invention relates to the pistachio extract produced by extraction treatment of roasted pistachio for 50-150 minutes in a supercritical extractor under 345- 400 bar pressure, 60-70 e C temperature and 75-100 g/min supercritical carbon dioxide flow rate, and the production method of the mentioned extract.
- the object of extraction of foodstuff is to obtain separately certain components in the food to be extracted, in a sense to separate out an essential constituent of the food. Extracts are generally produced by solid-liquid extraction method. However, in extracts produced in this way, there may occur decomposition and deterioration due to temperature, costs increase due to the solvents used, and difficulties are experienced in meeting the EU requirement concerning solvent residues. Again for the same reason, most of the organic solvents cannot be used. The reasons for this is that they cause corrosion problems and may cause explosions. In addition, although the solvents used are removed away from the medium by concentrating them, the remaining residues make their use undesirable because of health considerations.
- the present invention relates to a production method for producing alcohol-free pistachio extract, where the supercritical extraction method is used, which meets the above needs, which eliminates all disadvantages and which brings some additional advantages.
- the first object of the invention is to extract a product in which the nutritional value and organoleptic properties of pistachio fruit is preserved and which does not contain alcohol.
- the supercritical fluid extraction can be expressed as dissolving a substance in a supercritical fluid, or example in carbon dioxide and then separating it from the product fluid by decreasing it isobarically or isothermally.
- a supercritical fluid is a substance in which there is no apparent liquid or gaseous phase and which has a temperature and pressure above the critical point. It can disperse in solids like gas and can dissolve substances like a liquid. Processing food and biological substances with supercritical fluids, is an important tool in obtaining functional and high-value products.
- Supercritical fluids have higher diffusion coefficients and viscosities compared to that of liquids.
- Carbon dioxide exhibits supercritical fluid characteristics when its temperature and pressure reaches or exceeds the 31 ⁇ and 74 bar val ues, which marks the critical point. The reason why carbon dioxide is extensively used originates from its low toxicity, chemical inertness, its being economical and easy to use.
- the characteristics of the pistachio extract obtained by the supercritical extraction method are that it has preserved its organoleptic properties, it can be used directly in aromatisers and/or in food, and it has the taste and flavour of pistachio.
- Process formulation of the pistachio extract :
- supercritical carbon dioxide must be used as solvent and carrier and the said pistachios must be roasted between 100 and180 ⁇ .
- Extraction in a supercritical extractor is used in the extraction method.
- the raw materials that the pistachio extract contains:
- Dogan 2009 Yilmaztekin, Erten ve Cabaroglu, 2005
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Extraction Or Liquid Replacement (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR201510384 | 2015-08-21 | ||
| PCT/TR2016/050295 WO2017034492A1 (en) | 2015-08-21 | 2016-08-19 | Production method of alcohol-free pistachio extract by supercritical extraction |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| EP3236779A1 true EP3236779A1 (de) | 2017-11-01 |
Family
ID=57145013
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP16782321.0A Withdrawn EP3236779A1 (de) | 2015-08-21 | 2016-08-19 | Herstellungsverfahren für alkoholfreies pistazienextrakt durch überkritische extraktion |
Country Status (2)
| Country | Link |
|---|---|
| EP (1) | EP3236779A1 (de) |
| WO (1) | WO2017034492A1 (de) |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02235998A (ja) * | 1989-03-09 | 1990-09-18 | T Hasegawa Co Ltd | ロースト種実類フレーバーの製造方法 |
| DE4440644A1 (de) * | 1994-11-14 | 1996-05-15 | Sueddeutsche Kalkstickstoff | Verfahren zur Extraktion von natürlichen Aromen aus fett- und ölhaltigen Naturstoffen |
| WO2008076884A1 (en) * | 2006-12-15 | 2008-06-26 | General Mills, Inc. | Breakfast cereal with non-allergenic natural nut flavor and methods of preparation |
| CN102135526B (zh) * | 2010-12-10 | 2013-05-29 | 中国农业科学院农产品加工研究所 | 一种烘烤花生特征风味物质的提取方法 |
-
2016
- 2016-08-19 EP EP16782321.0A patent/EP3236779A1/de not_active Withdrawn
- 2016-08-19 WO PCT/TR2016/050295 patent/WO2017034492A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| WO2017034492A1 (en) | 2017-03-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3477856A (en) | Process for extraction of flavors | |
| JP6867414B2 (ja) | 窒素を注入した水出しの可溶性インスタントコーヒー及び製造プロセス | |
| US5214998A (en) | Aroma capturing apparatus | |
| JP5700980B2 (ja) | ショウガ抽出物の製造方法 | |
| JP6516734B2 (ja) | 表面被覆されたフレーバー粉末 | |
| EP3021688A2 (de) | Verfahren zur herstellung natürlicher aromen | |
| JP2006516404A5 (de) | ||
| Rodríguez et al. | Acoustically assisted supercritical CO2 extraction of cocoa butter: Effects on kinetics and quality | |
| JPWO2016121186A1 (ja) | 親水性溶媒に透明に溶解する柑橘精油およびその製造方法 | |
| RU2549780C1 (ru) | Инкапсуляция экстракта в пористые частицы | |
| Sanders | Food legislation and the scope for increased use of near-critical fluid extraction operations in the food, flavouring and pharmaceutical industries | |
| EP3087849B1 (de) | Verfahren zur rückgewinnung von bevorzugten aromen aus biomaterial | |
| JP2015023878A (ja) | ショウガ抽出物 | |
| EP3331382A1 (de) | Verfahren zur herstellung eines haselnussextraktes mit ethylalkohol durch überkritische extraktion | |
| WO2017034492A1 (en) | Production method of alcohol-free pistachio extract by supercritical extraction | |
| TWI674316B (zh) | 經酵素處理之植物萃取物之製造方法 | |
| WO2017023226A1 (en) | Production method of ethyl alcohol-free hazelnut extract by supercritical extraction | |
| WO2007029264A2 (en) | Method of isolating solanesol extract from tobacco utilizing super critical co2 fluid extraction processing | |
| JP6103893B2 (ja) | コーヒーオイルの製造方法 | |
| JP2015154766A (ja) | 香辛料加工物の製造方法 | |
| JP2016015923A (ja) | 粉末状清涼飲料用組成物及びその製造方法 | |
| US2360342A (en) | Solid expanded coffee corn sirup | |
| JP2001172667A (ja) | 香気組成物の製造方法及びこれを用いるフレーバー、飲食品の調製方法。 | |
| JP6603050B2 (ja) | 包装飲食品の製造方法及び包装飲食品の品質劣化抑制方法 | |
| İncedayi et al. | Use of supercritical CO2 in food industry |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE INTERNATIONAL PUBLICATION HAS BEEN MADE |
|
| PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
| STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE |
|
| 17P | Request for examination filed |
Effective date: 20170817 |
|
| AK | Designated contracting states |
Kind code of ref document: A1 Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR |
|
| AX | Request for extension of the european patent |
Extension state: BA ME |
|
| DAV | Request for validation of the european patent (deleted) | ||
| DAX | Request for extension of the european patent (deleted) | ||
| STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: EXAMINATION IS IN PROGRESS |
|
| 17Q | First examination report despatched |
Effective date: 20190802 |
|
| STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN |
|
| 18D | Application deemed to be withdrawn |
Effective date: 20191015 |