METHOD FOR OBTAINING NATURAL COLOURING DERIVED FROM SAFFRON AND PRODUCT THUS OBTAINED

Abstract

The invention relates to a method for obtaining food colouring derived from saffron, which is based on: the use of saffron threads that are ground and mixed with a base of corn flour, wheat flour, maltodextrin or similar, in a process in which, during mixing, an alcoholic liquid is added to promote the transfer of the colour; and subsequent drying with warm air to produce a product with units of saffron colour and aroma that vary according to the proportions of saffron and base used.

Claims

1. A method for obtaining natural colouring derived from saffron comprising: grinding saffron threads using a knife mill, such that the saffron threads are ground to a sifting powder to produce ground saffron; mixing the ground saffron with a base of corn flour, wheat flour, maltodextrin in an atomizer to form a mixture comprising: introducing quantities of the ground saffron and the base into the atomizer; mixing the quantities of the ground saffron and the base within the atomiser at +/−3000 rpm for 40 seconds to 3 minutes; spraying an alcohol-based liquid into the atomizer while the quantities of the ground saffron and the base are being mixed; extracting the mixture from the atomizer; drying the mixture by: placing the mixture into a warm air drying machine for a period of 20 to 30 minutes, subjecting the mixture to a jet of warm air at a temperature between 35° C. and 45° C.; weighing, packing and labelling the mixture.

2. The method for obtaining natural colouring derived from saffron according to claim 1, wherein the alcohol-based liquid sprayed during mixing of the base and the ground saffron is a compound of 95% feed alcohol and 5% soft water.

3. A natural colouring derived from saffron wherein the natural colouring consists of a mixture of saffron with a base of corn flour, wheat flour, or maltodextrin.

4. The natural colouring derived from saffron according to claim 3, wherein a number of units of colour resulting from the natural colouring are added in a range of: 10 to 20 units for soups and beverages; 30 to 50 units for cakes and pastries; 60 to 100 units for ready-made meals; and 100 to 150 units for paellas, risottos and noodles.

Description

DESCRIPTION OF THE DRAWINGS

[0032] As a complement to the present description, and for the purpose of helping to make the features of the invention more readily understandable, the present specification is accompanied by a figure, constituting an integral part of the same, which represents the flow chart of the method for obtaining.

PREFERRED EMBODIMENT OF THE INVENTION

[0033] As can be seen in the attached figure, the method for obtaining saffron-based colouring is made up of several well-differentiated steps; [0034] Grinding the saffron with a knife mill, starting with saffron threads until they are ground to a sifting powder. [0035] Mixing the ground saffron with the corn flour, wheat flour, maltodextrin or the base chosen by the client in the atomiser as follows: [0036] introducing the quantities of ground saffron and the chosen base into the atomiser, [0037] mixing both components with the atomiser at +/−3000 rpm for 40 seconds to 3 minutes depending on the chosen base, [0038] slowly adding alcohol-based liquid by spraying during the mixing process so that the colour of the saffron particles is completely transferred to the particles of the base of flour, maltodextrin or the chosen base. The alcohol-based liquid is a compound of 95% feed alcohol and 5% soft water. [0039] The liquid is introduced little by little and by spraying into the atomiser while the atomiser is operating, such that the moisture plus the breakage of the particle promotes the homogenisation of the colour of the product. [0040] Extracting the resulting mixture from the atomiser. [0041] Drying the resulting mixture by introducing it into a warm air drying machine and keeping it there for a period of 20 to 30 minutes, subjecting the mixture to a jet of warm air at a temperature between 35° C. and 45° C. A warm air drying machine is used since any other type of heat would burn or toast the resulting mixture and that product would be unusable, [0042] Weighing, packing and labelling the resulting product

[0043] The natural colouring derived from saffron obtained by the aforementioned method consists of a mixture of saffron with corn flour, wheat flour, maltodextrin or similar depending on its intended use and in proportions of saffron and corn flour, wheat flour, maltodextrin or similar that will depend on the units of colour that the obtained colouring is intended to have.

[0044] Thus, in the natural colouring derived from saffron obtained, the number of units of colour resulting from the final product is as follows, depending on its intended use:

[0045] from 10 to 20 units for soups and beverages

[0046] from 30 to 50 units for cakes and pastries

[0047] from 60 to 100 units for ready-made meals

[0048] from 100 to 150 units for paellas, risottos and noodles

[0049] Having sufficiently described the nature of the present invention, in addition to examples of implementation, it must be added that the process and ingredients of said invention may be modified, provided that it does not imply altering the features claimed below.