HU192817B - Method for preserving spice paprika grist - Google Patents

Abstract

Ground red-pepper/paprika/prods. are stabilised by adding to the dry peppers in the course of grinding, an oil soln. of natural or artificial preservatives.

Description

The present invention relates to a process for the preservation of paprika powder. The essence of the process is to mix natural or artificial preservatives dissolved in oil during the grinding process.

The paprika powder is made from the spicy and pungent berries of Capsicum annum L. varietas longum, a family of potatoes (Solanaceae).

Ripe red pepper berries with a dry matter content of about 18%, which are made from the peduncle stem and calyx; it consists of the so-called cobweb, the kernel and the seeds, which are usually reduced to the vein, and the skin of the pepper, which is the fruit of the berry.

The processing of spice peppers involves the gradual grinding of the pepper skin and the removal of moisture. These operations are performed in several steps.

The finished product is ground to a grain size of 0.45-0.63 mm and has a water content of 8-12% and also contains a variable amount of skin and kernel. The finished product has an oil content of 10-12%, after grinding its own total kernel content, of 2-10 g / kg. Paprika kernel oil contains 78% linoleic acid, which is naturally inhibited by tocopherol (vitamin E). This natural antioxidant is present in paprika kernel oil in an amount of about 16 mg%.

The flour has an aroma content of 2-3% and a sugar content of 25-30%.

The shelf-life of the paprika powder is 180 days for sweet and special quality, and 240 days for sweet and rose quality. During the time between production and consumption, the meal becomes faded as its dye content is degraded, its flavorful aromas are converted, thereby losing its characteristic spicy taste, and the unsaturation of unsaturated fatty acids begins, which causes a Taste Defect.

The decay of carotenoids is caused by oxidation caused by oxygen in the air. Carotenoids are readily oxidized at the site of unsaturated bonds.

The point of the fat rusting process is that the unsaturated fatty acid chains form peroxides under the influence of the oxygen in the air, the decomposition of which leads to aldehydes and ketones, thus degrading the taste and odor of the product.

In order to overcome the above disadvantages, that is to slow down the decomposition and rotting processes, natural or artificial preservatives dissolved in oil according to the invention are mixed with paprika during grinding. In this way, the warranty period can be significantly increased.

By adding an external fat used to dissolve the preservative additive, the carotenoid content of the product is better solubilized, i.e. increasing its own oil content and thus coating the granules with a fat layer which provides protection. The more important the composition, the more fat is added, the protection is greater.

Preferably, the added oil is capable of dissolving the compounds which inhibit the oxidation process, i.e., the antioxidants administered according to the present invention and their effecting agents. This allows these additives to be homogeneously distributed in the flour.

The process preferably utilizes oils which, due to their high tocopherol content and optionally linoleic acid and linolenic acid (essential fatty acid), further increase the biological value of the paprika powder. Preferred oils include paprika seed oil, tomato seed corn oil, corn germ oil, sunflower oil, and certain hardened oils.

The preservative is preferably an antioxidant and optionally a synergist.

As natural antioxidants and synergists, natural substances which are also present in the meal itself are generally used. However, such materials of artificial origin may also be used. However, it is important that these additives do not alter the basic character of the paprika ground.

Preferably, the antioxidant used is vitamin E (tocopherols). It is a substance originally found in paprika ground from paprika kernel oil. The tocopherols exert their protective effects only in the optimum amount, so their values are preferably adjusted after measuring the original tocopherol content of the flour. The amount of tocopherol in the oil is preferably 150 mg%.

Examples of artificial antioxidants are BIIA (butbhydroxyanisole), BHT (butylhydroxytoluene), Topanol (hydroxy anisole derivative), PG (propyl gallate).

Preferred synergists are organic acids such as ascorbic acid or citric acid, or phosphatides, preferably lecithin, cephalin or inositol. The total amount thereof is preferably 1-3% by weight of the oil.

The process according to the invention is illustrated in detail by the following examples:

The content of Example 1 / kg peppercorns is 6.5 g / kg dye content, 10% oil content, 25 mg% tocopherol.

To the meal was added 1 liter (2%) of corn germ oil with a natural tocopherol content of 80 mg%.

The meal is then milled with the oil added. During grinding, the oil q is distributed evenly and participates in dissolving the paints with its own oil.

The oiled meal is delicious, while the oil-free control is only sweet.

During storage, the dye content of the doped sample is significantly less than that of the control. After six months of storage, the toner content is 20% higher than that of the control. Organoleptic examination also shows that the product tastes and smells much better.

Thus, the treated meal remained of good quality beyond the guaranteed shelf life.

Example 2 To 1 kg of pepper millet was added 1 liter of corn germ oil of Example 1. The materials are ground on the red stone.

The color of the oiled meal is nicer than that of the control, and its color, taste and smell will remain fresher during storage.

It should be noted, however, that although dissolution occurs, the effect is weaker compared to Example 1.

Example 3 To a kg of peppercorns is added 1 liter of tomato kernel pressed oil with a natural tocopherol content of 80 mg%. The meal used has the same characteristics as in Example 1.

After grinding, the treated meal is deeper in color than the control. Dyes are less degradable during storage.

Example 4 To 1 kg of peppercorn meal of Example 1 was added 1 liter of peppercorn seed oil. In the following, the procedure of Example 1 is followed.

Example 5 0.8 kg of starch oil with a tocopherol content of 50 mg% was added to a kg of paprika meal. In the following, the procedure of Example 1 is followed.

Example 6 To a kg of peppercorns is added 1 liter of sunflower oil with a tocopherol content of 80 mg%. In the following, the procedure of Example 1 is followed.

Example 7 To 1 kg of peppercorns was added 1 liter of corn germ oil to which the natural tocopherol content was previously added to 150 mg% by adding 700 mg of tocopherol. In the following, the procedure of Example 1 is followed.

Example 8 To 1 kg of peppercorn was added 1 liter of corn germ oil previously mixed with 61.5 g of tocopherol. The intake of tocopherol-enriched oil in the paprika powder will have a vitamin E content of 150 mg%. In the following, the procedure of Example 1 is followed.

Example 9 Kg of peppercorns are mixed with 1 liter of tomato kernel oil whose tocopherol content is adjusted as in Example 7. In the following, the procedure of Example 1 is followed.

Example 10 To 1 kg of peppercorns was added 1 liter of paprika seed oil, which was added as in Example 7. In the following, the procedure of Example 1 is followed.

Example 11 To 1 kg of peppercorns is added 1 liter of sunflower oil containing 150 mg% of tocopherol. In the following, the procedure of Example 1 is followed.

Example 12 To a kg of paprika meal was added 0.8 kg of a hardened oil whose content of tocopherol was adjusted to 150 mg% by adding 800 mg of tocopherol. In the following, the procedure of Example 1 is followed.

Example 13 To 1 kg of peppercorn was added 1 liter of corn germ oil to which 20 g (2%) of lecithin had been added. In the following, the procedure of Example 1 is followed.

14-17. example

3-6. The procedure of Examples 1 to 5 is repeated except that 20 g of lecithin are previously mixed with ada-36 gol oils.

Example 18 To 1 kg of peppercorns, 1 liter of corn oil was mixed with 5 g (0.5%) of ascorbic acid previously dissolved. In the following, the procedure of Example 1 is followed.

19-22. example

3-6. The procedure of Examples 1 to 5 is repeated except that 5 g of ascorbic acid are previously added to the added oils.

Example 23 To 1 kg of peppercorn was added 1 liter of corn germ oil. The oil was previously dissolved in propyl gallate (90 mg). In the following, the procedure of Example 1 is followed.

Claims (5)

CLAIMS 1. A method for preserving spice pepper seed meal, comprising adding natural or artificial preservatives dissolved in oil to the paprika during the milling process. Process according to claim 1, characterized in that the preservative is an antioxidant and optionally a synergist. 3. The process of claim 1 wherein the oil is paprika kernel oil. 4. The process according to any one of claims 1 to 3, wherein the antioxidant is tocopherol. 5. The process according to any one of claims 1 to 3, wherein the synergist is ascorbic acid, citric acid or phosphatides.