ES2303765B1 - PROCEDURE FOR OBTAINING SIROPE FROM ALGARROBA. - Google Patents

Abstract

Procedure for obtaining syrup from carob.

The carob fruit is subjected to a phase of ground to obtain pulp in the form of flour and garrofín whole, and in a subsequent screening phase the flour is separated, the which is mixed with water, preferably in equal proportions, and undergoes a cooking phase for an interval between 5 - 20 minutes, with extraction of sugars. Flour is extracted residual of the resulting broth and said broth is subjected to a evaporation at a temperature between 105 and 150 ° C, in the that the controlled caramelization of sugars occurs and how result of which the carob syrup is obtained. Saying syrup, you can finally liquefy or not, with water, depending on the format that is intended to be adopted for its release to the market.

Description

Procedure for obtaining syrup from carob.

Object of the invention

The present invention relates to a new procedure applicable to carob, for the transformation of the same in a product made and processed from carob as a syrup, although and depending on certain final manipulations and optional, instead of syrup syrup can be obtained from carob, carob honey or caramel liquid caramel.

In turn, carob syrup is susceptible to combine with other complementary products, as well as susceptible to other presentations, to achieve a wide range of food products.

The invention thus falls within the scope of the food industry.

Background of the invention

The carob, that is the fruit of the carob tree, It is a product that is primarily used as animal feed, since it has a strong smell, in principle annoying that it ends Being nasty

Carob is a food perfectly consumable on a human level, but nevertheless this type consumption has disappeared since time virtually immemorial.

This destination of carob for animal consumption, makes its price considerably lower than that of any other similar food intended for human consumption, which It is an advantage over raw materials commonly used in the food sector for the preparation of sauces, syrups, syrups, caramelized products, etc.

The application of carob as a product Human food has been going on since ancient times. In the currently continues to be used as human food in some countries of the Mediterranean basin, native zone of this fruit. From In fact, there are different patents related to this invention, that is, related to the use of the carob as fruit that is. If however and considering that the Starting product is the same, the product obtained is substantially different, because the purpose pursued with the present invention as well as the technical solution proposed is totally different from other patents related to the use of carob as a starting point in the elaboration of a final processed product.

For example, patent ES 2060544 relates with a colorless syrup that contains all the sugars from of carob and with a process for obtaining said syrup by aqueous solution of the soluble components of the pulp of carob and purification by means physicochemical of the resulting solution. In the present invention and as mentioned in previous lines the end pursued is another, since as seen in the description of the invention different products are obtained depending on the variation of temperature and times of the process of obtaining, no chasing at no time to obtain a colorless product now that the exact opposite is pursued in the present invention, it is say, get a mixture as colorless as possible due to cooking time, tempering and caramelization. In fact in the patent ES 2060544 the claimed process is industrial in which incorporate elements that would be impossible to use in the sector of the  feeding as the stages of descaling the juices using cationic resins, the chromatographic separation of sugars or the passage of sugars through a cationic resin Strong polystyrene base.

In patent ES 2003566 a claim is claimed procedure for obtaining a syrup from the pulp of carob, essentially characterized by the introduction of the carob pulp chopped, seeded and selected by sizes, inside a diffuser to which a body of water or water circulation through the diffuser itself, with continuous stirring for a planned period of time, to a subsequent collection of the extract or separation thereof from the  solid particles and concentration of the extract by evaporation or by any other means, until obtaining the appropriate level of sugars, in the form of sweet syrup, viscous, dense and colored Dark brown, whose color and aroma recall its origins. This patent clearly deference in the procedure of obtaining of the final product and essentially in the product obtained, is say, in the present invention the products obtained in no moment remind the starting fruit, that is, the carob mainly due to the process of obtaining the product or the final products have a caramelization stage that does not It has the patent ES 2003566, so the final product or final products obtained are substantially different allowing its use in haute cuisine precisely because in no moment remind of the characteristic flavor of carob, of such that the taster of the final product object of the present invention, at no time would it relate sensory, in terms of smell, taste and texture the product you are tasting With carob as a fruit.

There are also more patents related to carob, but only as a fruit, see patent ES 2204301 or ES 2187356.

Description of the invention

The procedure that the invention proposes allows to obtain several processed products such as the locust bean syrup or locust bean powder, which alone or in combination is Usable in the human food industry, so that the low  raw material cost allows the manufacturing process of the product of more than adequate profitability.

For this and in a more concrete way, we proceed in first place to grind carob, for its transformation in flour, and by a subsequent screening the pulp is separated from the Garrofín (the seeds of the carob bean). The pulp flour is mix with water, about twice the amount by weight of water that flour and is subjected to a cooking phase during a time period of the order of 5 or 20 minutes, taken from this mode the sugars until obtaining a carob broth. Is removed also the residual flour, which has contributed to the broth or infusion Most of its properties.

The remaining broth is subjected to an evaporation of the humidity, at a temperature up to 100 ° C and a subsequent caramelization in a controlled manner using temperatures in a range between 130-145 ° C, thus achieving the caramelization of the sugars in the carob, which will lose its characteristic smell, its tannins and you will get some aromas and flavors of licorice, coffee and / or molasses, that is, there will be a substantial change in the organoleptic properties of the final product changing its flavor from fundamentally sweet to bitter sweet. This substantial change in flavor makes that the final product obtained differs from that of the ES patents 2060544 and ES 2003566, since in these patents the product obtained It has a high sugar content and is therefore sweet remembering to the original flavors of the carob fruit, however in the invention object of the present application when there is a stage additional controlled caramelization a final product is obtained very different with a sweet-bitter taste characteristic that does not resemble the characteristic flavor at all Carob fruit original for or so this additional stage it becomes a fundamental stage to obtain this final product (hereinafter referred to as product 1) that does not it would be obvious based on the closest state of the art and by both an expert in the field would not determine this additional stage of controlled caramelization to obtain the final product (carob syrup) that thanks to this stage has lost its smell characteristic, its tannins and you will get some aromas and flavors to licorice, coffee, molasses, etc.

Once the carob syrup is obtained, it produces a controlled caramelization in a range of 140 to 150 ° C and Citric acid and sodium bicarbonate are added in a concentration range between 0 to 10% over the total mixture obtaining another final product with organoleptic properties totally different from product 1, since in that case you get surprisingly a salty sauce with similar characteristics to the traditional soy sauce, in terms of texture and color is refer. This product from now on will be cited as a product 2.

On the other hand, if controlled caramelization occurs in a controlled temperature range between 105-130ºC the obtained mixture, of sweet flavor, has a honey texture and can be liquefied in water or not, depending on the format that you want to give to the final product, that is, depending on that it is intended to obtain carob syrup, carob honey, carob syrup or caramel liquid caramel. This product from now on it will be cited as product 3.

Therefore, the present invention provides a practical and economical solution a gastronomic problem such as obtaining new products from the carob fruit with new organoleptic properties such as taste, smell, texture, etc. Therefore, new products are obtained which, in a way generalized could be defined as:

- Final product 1 in a range of temperature between 130-145 ° C at the stage of controlled caramelization with a fundamentally bitter taste, which It will be the basis for the elaboration of carob syrup, which has lost its characteristic smell, its tannins and you will get some aromas and flavors of licorice, coffee, molasses, etc.

- Final product 2 in a range of temperature between 140-150ºC at the stage of controlled caramelization with a flavor mixed between sweet and bitter, to which citric acid and sodium bicarbonate are added which results in a salty sauce with similar characteristics to the traditional soy sauce, in terms of texture and color refer.

- Final product 3 in a range of temperature between 105-120ºC at the stage of controlled caramelization with a fundamentally sweet taste, which It will be the basis for making carob syrup, honey carob, carob syrup or caramel liquid caramel.

Practical realization of the invention

As previously mentioned for the obtaining the carob syrup, once the fruit has been collected and done the cleaning thereof, a separation phase is performed between the pulp and the garrofín (the seeds), by means of ground and screening, so that in this phase you simultaneously obtain the pulp in the form of flour, leaving the garrofín or whole seed being usable in any other field of industry food in which this product is used, such as in the ice cream making.

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Then the carob flour is submitted, after mixing with twice the amount of water by weight than flour, to a cooking phase for an interval between 5 and 25 minutes, preferably between 15 and 22 minutes. the amount of water provided the flour is variable in both positive and in the sense negative with respect to the figure mentioned above, since this it depends on the subsequent evaporation time and the amount of solids extracted from carob after removal of garrofín.

After the cooking phase the sugars are extracted until you get a carob broth with change of your properties.

The residual flour is then extracted, whose soluble properties have been transferred to the broth of carob.

It is then subjected to the infusion or broth to an evaporation phase at temperatures between 105 and 150 ° C, to achieve a controlled caramelization dependent on caramelization time of the carob sugars, which loses its characteristic smell and acquires aromas and flavors that they don't remember their origins at all, that is, the fruit of carob.

Optionally the product resulting from the cited caramelization can be subjected to a phase of liquefying with water supply, depending on what is intended for mixing obtained, with a sweet taste, a honey texture, depending on the format that you want to give to market:

- Carob syrup.

- Carob syrup.

- Carob honey.

- Liquid carob candy.

Optionally the product resulting from the cited caramelization can be subjected to a drying phase with water removal, obtaining a product with a degree of humidity less than 5%. This final product has the advantage of easy use, conservation and transport, in addition to the lower risk of microbiological contamination thereof. This final product is you will get in locust bean syrup granulate format, powder Carob syrup, lyophilisate of carob syrup, compressed of carob syrup, etc. So that for later use just add the amount of water you want to taste. In any case final products will be obtained derivatives of product 1, product 2 and product 3 interchangeably (depending on the product on which the drying phase is performed)  with a humidity level of less than 5%.

The temperature range cited for the phase of evaporation, between 105 and 150ºC, is because from 105ºC and as the temperature rises the product undergoes a transformation, increasing roasted aromas and changing the nuances of sweetness until reaching a bitter phase, features that are selectable at will depending on the subsequent use needs of syrup.

In this sense said syrup can be used for the elaboration of the following products:

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Hazelnut and carob cream: 50% hazelnut praline and 50% carob syrup.

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Almond and carob cream: 50% almond praline and 50% carob syrup.

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Carob and almond nougat: almond and carob paste

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Algarroba energy power: drink of carob with orange juice and lemon juice.

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Carob smoothie: carob and milk.

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Cream of milk and carob.

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Carob soda.

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Carob Liqueur.

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Carob candies.

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Brandy of carob.

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Carob yogurt.

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Energy bars carob.

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Freeze dried carob (powder).

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Carob candy.

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Carob juice.

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Carob Horchata and almonds

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Butter carob.

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Carob coffee.

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Carob sauce.

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Syrup Powder carob.

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Syrup granulate carob.

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Lyophilisate syrup carob.

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Syrup tablet carob.

According to a first aspect the present invention is refers to a procedure for obtaining carob syrup that It comprises the following stages:

to)

Carob fruit selection, a once collected and clean;

b)

Separation between pulp and locust bean garrofin through a grinding and screening phase, of which is obtained pulp in the form of flour;

C)

Pulp Flour Mix carob with water, in proportion twice as much water as flour carob;

d)

Mix cooking flour-water for a time in an interval between 5 and 25 minutes, extracting the sugars and obtaining a broth of carob;

and)

Extraction of residual flour that has left in the broth;

F)

Submission of the infusion or broth remaining at a controlled evaporation phase at a range of temperature between 105 and 150ºC for caramelization of carob sugars, getting the syrup of carob.

According to another important aspect this invention relates to a method of obtaining syrup from carob in which step d) is preferably performed during a time interval between 15 and 22 minutes.

According to another important aspect this invention relates to a method of obtaining syrup from carob in which stage f) is performed at an interval of preferred temperature between 105-130 ° C obtaining the final product 3 which is the basis for making carob syrup, Carob honey or caramel liquid caramel.

According to another important aspect this invention relates to a method of obtaining syrup from carob in which stage f) is performed at an interval of preferred temperature between 130-145 ° C obtaining the final product 1 which is the basis for making a flavored product sweet-bitter selected from the group consisting of carob licorice, carob coffee and / or carob molasses.

According to another important aspect this invention relates to a method of obtaining syrup from carob in which stage f) is performed at an interval of preferred temperature between 140-150 ° C obtaining the final product 2. The final product 2 is additionally adds citric acid and sodium bicarbonate and is the basis for making a salty sauce with similar characteristics to the sauce Traditional soy, in terms of texture and color.

According to another important aspect this invention relates to a method of obtaining syrup from carob that additionally includes a terminal phase of liquefaction with water.

According to another important aspect this invention relates to a method of obtaining syrup from carob that additionally includes a terminal phase of drying obtaining a product with a moisture content of less than 5% and the product obtained has a format selected from the group formed by carob syrup granules, carob syrup powder, Carob syrup lyophilisate and syrup tablet carob.

Claims (12)

1. Procedure for obtaining carob syrup characterized in that it comprises the following stages:

to)

Carob fruit selection, a once collected and clean;

b)

Separation between pulp and locust bean garrofin through a grinding and screening phase, of which is obtained pulp in the form of flour;

C)

Pulp Flour Mix carob with water, in proportion twice as much water as flour carob;

d)

Mix cooking flour-water for a time in an interval between 5 and 25 minutes, extracting the sugars and obtaining a broth of carob;

and)

Extraction of residual flour that has left in the broth;

F)

Submission of the infusion or broth remaining at a controlled evaporation phase at a range of temperature between 105 and 150ºC for caramelization of carob sugars, getting the syrup of carob.

2. Method for obtaining carob syrup, according to claim 1, characterized in that step d) is preferably performed for a period of time between 15 and 22 minutes. 3. Method for obtaining carob syrup, according to claim 1, characterized in that step f) is carried out at a preferred temperature range between 105-130 ° C obtaining the final product 3. 4. Final product 3 obtained by the process of claims 1 to 3 characterized in that it is the basis for making carob syrup, carob honey or liquid carob caramel. 5. Method of obtaining carob syrup, according to claim 1, characterized in that step f) is carried out at a preferred temperature range between 130-145 ° C obtaining the final product 1. 6. Final product 1 obtained by the procedure of claims 1 and 5 characterized in that it is the basis for producing a sweet-sour taste product selected from the group consisting of carob licorice, carob coffee and / or carob molasses. 7. Method for obtaining carob syrup, according to claim 1, characterized in that step f) is carried out at a preferred temperature range between 140-150 ° C obtaining the final product 2. 8. Method for obtaining carob syrup, according to any of claims 1 and 7, characterized in that citric acid and sodium bicarbonate are additionally added to the final product 2. 9. Final product 2 obtained by the method of any of claims 1, 7 and 8 characterized in that it is the basis for preparing a salty sauce with similar characteristics to the traditional soy sauce, in terms of texture and color. 10. Method for obtaining carob syrup, according to previous claims, characterized in that it additionally includes a terminal phase of liquefaction with water. 11. Method for obtaining carob syrup, according to any of claims 1 to 9, characterized in that it additionally includes a terminal drying phase obtaining a product with a moisture content of less than 5%. 12. Product obtained by the process of claims 1 to 9 and 11 characterized in that it has a format selected from the group consisting of locust bean syrup granules, locust bean syrup powder, locust bean syrup lyophilisate and locust bean syrup tablet.