METHOD FOR MANUFACTURING NATURAL WATER-SOLUBLE FLAVOUR ADDITIVE AND NATURAL WATER-SOLUBLE FLAVOUR ADDITIVE Russian patent published in 2023 - IPC A23L27/00 A23L27/10 

FIELD: food industry.

SUBSTANCE: invention relates to the production of spices, seasonings and spices in the form of stable water-soluble microemulsions and a natural water-soluble flavor additive used to impart a rich taste and aroma to both finished products and dishes in the process of their preparation. A method is proposed for the manufacture of natural water-soluble flavoring liquid additive, including grinding of feedstock, its extraction with carbon dioxide CO₂ followed by complete evaporation of CO₂, while spices, seasonings, spices or their blends, crushed to a size of 3-5 mm, are used as feedstock, and extraction is carried out with carbon dioxide CO₂ in a subcritical state by supplying it into the extractor at a temperature of 10 to 31°C, under pressure up to 70 atm, followed by complete evaporation of CO₂, after which the resulting fat-soluble extract is converted into a water-soluble form by extraction, using extractants from the group of water-soluble extracts for this: water-glycerin or water-propylene glycol, or hydrodistillation to obtain a stable water-soluble extract microemulsions, to which water and a food thickener are added with constant stirring. The size of the micelles of the microemulsion is 2-94 nm. Water is added at a temperature not exceeding 80°C with constant stirring. At the same time, a food thickener is added 0.1-5% by weight of the final product and further add excipients such as antioxidants, preservatives, enzymes. Also proposed is a liquid additive, natural water-soluble flavoring, obtained by the specified method, which includes a stable water-soluble extract microemulsion, water and a food thickener at the following ratio of initial components, wt.%: stable water-soluble extract microemulsion - 0.1-30, water - 65-99, food thickener - 0.1-5. In this case, the liquid additive additionally contains excipients, and antioxidants, preservatives, and enzymes are used as excipients.

EFFECT: invention makes it possible to obtain a universal liquid water-soluble additive with wide application for various products and dishes, methods and methods of preparation, ensures uniform distribution of additives in dishes, drinks, and also improves the convenience of dosing and using additives in dishes.

6 cl, 3 ex