阅读说明：本技术 挤压的水果和/或植物废物作为添加剂增加食物产品的粘度的用途 (Use of extruded fruit and/or plant waste as an additive to increase the viscosity of a food product ) 是由 达留什·卢卡 于 2020-04-04 设计创作，主要内容包括：来自在105℃至180℃下挤压的水果和/或植物的废物作为添加剂以增加食品的粘度的用途,所述废物也就是甜菜榨渣和/或苹果渣和/或穗醋栗渣和/或野樱莓渣和/或大豆渣。(Use of waste from fruits and/or plants extruded at 105 ℃ to 180 ℃ as an additive to increase the viscosity of food products, namely beet marc and/or apple marc and/or currant marc and/or aronia marc and/or soybean marc.)

1. Use of waste from fruits and/or plants extruded at 105 ℃ to 180 ℃ selected from beet marc and/or apple marc and/or currant marc and/or prunus maritima marc and/or soybean marc as an additive to increase the viscosity of a food product.

2. Use according to claim 1, wherein the fruit and/or plant waste is pressed at a temperature between 140 ℃ and 160 ℃.

3. Use according to claims 1-2, wherein the waste from fruits and/or plants reaches a moisture content of 18-20% by weight before being pressed.

Technical Field

The present invention relates to the use of extrusion waste from fruits and/or plants as an additive to increase the viscosity of food products.

Jams and preserves are thickened with sugar and/or pectin. When making homemade jams, they should, by hypothesis, be healthier and more palatable than those commercially available using gellan. The finished product typically contains more gellan than its commercially available counterpart. The minimum sugar content required for the gelled mixture or gelled sugar is 350g per 1kg of fruit. Furthermore, almost all gelling mixtures and gelling saccharides additionally contain a preservative, usually sorbic acid or potassium sorbate. An alternative to the gelled sugar and gelled mixture is to simmer the fruit over a long period of time (sometimes days) or collect the juice secreted by the fruit. This solution is not satisfactory. Firstly, it requires cooking a batch of fruit for several days, and secondly, the nutritional value is lost after such a long period of cooking.

For this reason, the addition of pectin is a much better solution. Pectin is commonly used in both domestic and industrial environments.

Pectin is a mixture of carbohydrates found in the cell walls of a variety of plants. Pectins are generally polysaccharides and oligosaccharides of variable composition. Pectin is mainly a polyuronide consisting of D-galacturonic acid units, which are connected to each other by α -1, 4-glycosidic linkages and are mostly esterified with methyl groups. Nutritionally, pectin is a filler to humans. They are, in terms of nutrition, the soluble dietary fibre fraction. Many microorganisms are capable of breaking down pectin. Depending on the degree of esterification, there are two pectin moieties:

-hypermethylated HM (or highly esterified HE) wherein > 50% of the carboxyl groups of galacturonic acid residues are esterified;

-hypomethylated LM (or hypoesterified LE), wherein the degree of esterification is less than 50%.

A common feature of pectins is their ability to form gels under acidic conditions. The gelling power depends on the degree of pectin methylation. Pectin is used as a thickener in the food industry. Among these, pectin is responsible for the solidification of jams and fruit spreads.

Pectin consists of three main carbohydrate types:

homogalacturonate (homogalacturonate), a polysaccharide of galacturonic acid polymers

Rhamnogalacturonate (rhamnogalacturonate) I-a polysaccharide composed of dimers (rhamnose + galacturonic acid)

Rhamnogalacturonate II-a branched polysaccharide.

Pectin content in various plants:

apple: 1 to 1.5 percent

Common apricot: 1 percent of

Cherry: 0.4 percent

Orange: 0.5 to 3.5 percent

Carrot: 1.4 percent

Citrus peel (citrus zest): 30 percent of

GB 461200 patent specification discloses a process for the production of pectin from apple pomace consisting of: extracting the pomace with dilute hydrochloric acid, concentrating the extract, precipitating the pectin with alcohol, drying and grinding. However, the conditions of the extraction process involve hydrolysis of the glycoside and degradation of the aglycone.

Journal Innovative Food Science observing Technologies 4(2003)99-107 and WO 0178853A 1 patent specification disclose a process for recovering pectin and polyphenols from apple pomace extract acidified to pH2.8 with hydrochloric acid, the extract being adsorbed in an adsorbent resin bed (Amberlite XAD 16HP), from which pectin is extracted by means of desorption with water and from which polyphenols is extracted by means of desorption with methanol. The pectin fraction is concentrated, the pectin is precipitated with ethanol and dried, and the solvent is distilled from the methanol solution of polyphenols, and the residue is lyophilized to yield an about 12% polyphenol concentrate comprising about 33% phlorizin and not less than 20% quercetin glycosides. Concentrated polyphenol extracts in liquid and solid form obtained from apple pomace or from embedded parts of the seed kernel or stem of pomace are used to enrich fruit preparations.

Although pectin is commonly used in both the home and industry, there is still a need to use sugar. Furthermore, despite the use of all natural raw materials such as fruit pomace, complex technical and chemical processes are still required.

As is known, sugar, especially in large quantities, is not a desirable ingredient in food products. Even at the home level, we have some impact on how to make preserves, which is not the case for commercially available products that are typically consumed.

It is also known to add fruit or vegetable pomace to food products, however, the low availability of pectin in the pomace requires the addition of such raw materials in large quantities, which often changes the taste of the dishes. Cherry jam, which is one of the more difficult to thicken jams, no longer has the desired cherry taste if it contains a large amount of apple pomace.

The process of processing raw materials for food or feed purposes and materials of biological origin by pumping them into a cooling chamber through an extruder (extruder) at high pressure and at high temperature is called extrusion. Extrusion is used to improve the digestibility of nutrients.

The following were obtained by extrusion:

breakfast components, such as snacks, chips, cereals,

-a feed for pets and fish,

instant noodles, which do not require cooking,

-a bread that is crispy,

-an instant beverage and infant nutrition,

-a multi-component, highly processed meat analogue.

There remains a need to find all natural thickeners without the use of complex chemical processing or the addition of sugars.

Detailed Description

In view of the described prior art, it is an object of the present invention to overcome the indicated inconveniences and to provide an all natural viscosity enhancing thickener for food products without the use of complex chemical processing, which will play a role in increasing the viscosity of the food product even without the addition of sugar.

Surprisingly, it was found that waste from some fruits and plants which were not subjected to any chemical process but only to a properly performed extrusion process is an excellent additive to increase the viscosity of food products. Thus/as a result, it can be used to increase the viscosity of liquid foods instead of known thickeners.

The invention therefore relates to the use of waste from the extrusion of fruits and/or plants, namely beet marc and/or apple marc and/or currant marc and/or cherokee (chokeberry) marc and/or soybean marc, as an additive to increase the viscosity of food products.

Preferably, in this use, the fruit and/or plant waste used is extruded at a temperature in the range of 105 ℃ to about 180 ℃, more preferably 140 ℃ to 160 ℃.

Preferably, in this use, the waste from fruits and/or plants used reaches a moisture content in the range of 18 to 20% by weight before being pressed.

The dried selected fruit and/or plant waste is brought to a moisture content of 18 to 20% by weight by adding water to the commercial dried product, or drying the fresh marc and marc to a moisture content of 18 to 20%, and then fed to a heated screw extruder. The extruder is heated to a temperature of 105 ℃ to 180 ℃. The extrusion process is conducted such that the extrudate is continuously collected, then cooled, allowed to air dry or dry, and then ground and sieved.

After the water is added and prior to the extrusion process, the fruit pomace is preferably left for about one hour.

The extrudates obtained were tested for their ability to thicken jams. The results obtained show that the selected product is capable of completely replacing pectin and sugar. Jams and preserves of the desired consistency are obtained, with different amounts of extrudate being used depending on the fruit and its source. The resulting thickener is all natural, it is not subjected to any chemical treatment process, and furthermore, a raw material-based full-value thickener which has not been fully utilized so far is realized. It has been unexpectedly found that selected extruded waste from fruits and/or plants has a better ability to thicken food products such as jams than non-extruded waste. Furthermore, there is no strict correlation between the ability to gel the jam and the pectin content of the raw material with the addition of the extrudate according to the invention. Thus, it can be hypothesized that the ability to thicken the jam is not due to the increased availability of pectin in the extruded raw material. The assumption that a greater amount of pectin contained in the waste material means a greater ability to thicken fruit has been found to be contrary to expectations. Orange pomace should theoretically be the potentially best raw material due to its high pectin content, but in practice they have not been found to be useful.

The obtained extrudate can be used as additive for increasing the viscosity of aqueous food and beverage products, especially jam, tomato sauce, mustard, sauce, jelly, soup, pudding, dairy product, yogurt, etc. The use of all natural extruded waste from beet marc, apple marc, currant marc, aronia fraxinifolia, soybean marc or mixtures thereof instead of sugar or chemically processed pectin or other thickeners allows not only to increase the viscosity of food and beverage products, but also to increase their taste diversification and provide additional nutrients, vitamins and minerals contained therein. Thus, the use of the resulting extrudate according to the present invention provides improved, more ecological and healthier food and beverage products.

The object of the present invention has been illustrated by examples without limiting its scope.

Examples

Example 1.

The procedure for obtaining the extrudate according to the invention is as follows:

I.establishing extrusion conditions

1. The water content in the dry pomace or in the beet marc was tested. Depending on the raw materials and their source, the amount of water of the fruit pomace ranges from 8 to 11% by weight.

2. The required amount of water was added to the samples to obtain water contents of 10%, 20% and 30% by weight.

3. The material was left with water for 1 hour.

4. The raw materials were fed into a twin-screw extruder, wherein the extrusion head was heated in successive experiments to the following temperatures: 80 ℃, 100 ℃, 105 ℃, 110 ℃, 120 ℃, 140 ℃, 160 ℃, 180 ℃ and 190 ℃, wherein the screw is rotated at 800 rpm.

5. Drying and grinding the extrudate

6. Samples were tested for their ability to thicken plum, apricot, strawberry and raspberry jams.

7. Beet pulp, apple pomace, soybean pomace, currant pomace, carrot pomace, chicory pomace, orange pomace, pear pomace, and aronia serrulata pomace were tested.

Where the water content is 10%, the screw cannot move the material in the extruder. The process is stopped. At a water content of 30%, no squeezing was observed.

The best results are obtained at a water content of 18 to 20% by weight. Therefore, the waste must be hydrated or dried to the required humidity of 18 to 20% by weight.

Extrusion was found to occur at temperatures of 105 c to about 180 c. It is most effective at 140 ℃ to 160 ℃. The press residue is burned (charred) at temperatures above 190 ℃. Outside the range defined as most effective, the extruded product has poor thickening properties.

The extrudates were collected and left in an open box until the next day. While it is cooled and dried. The following day, the extrudates were ground and sieved and set aside for further inspection. The jam with the sample was then cooked.

Grouping fruits for jam:

-adding the extruded sample to the first set

-adding dried marc to the second group

-adding dried pomace and sugar to the third group

-adding the extruded sample and sugar to a fourth group

-adding pectin to the fifth group

For comparison purposes, each group used the same amount of fruit and additive, with the amounts varying depending on the fruit. Both fresh and frozen fruits were examined, with the frozen fruits from different producers, labeled A, B and C in the table.

The results are summarized in table 1 below, where "b" means no additive. The dynamic viscosity in the range of 50.00-30,000mPas was measured by Brookfield method using a rotary viscometer. The measured viscosity is a measure of the ability to gel, i.e. to produce a product with a jam texture.

Table 1.

Results display

The tests performed allowed the following conclusions and observations to be drawn:

best results are obtained with a water content of 18 to 20% by weight.

The extrusion should be carried out at a temperature of 105 ℃ to 180 ℃,

the extruded product has surprising characteristics:

a) some extruded products, i.e. oranges, carrots and pears, have characteristics inferior to those of the raw material,

b) the extruded product having improved characteristics compared to the raw material shows deterioration of characteristics after addition of sugar (a commonly used thickener),

(c) orange pomace with the most pectin showed a deterioration of its properties after extrusion.

As tests carried out on the properties of the food product of increased viscosity by using the extrudate according to the invention show, they do not depend on the sugar content or pectin content of the starting material, and the mechanism of thickening an aqueous product using the extrudate is different and unknown and depends on the starting material and the extrusion method carried out appropriately.