AT516937B1 - Method for producing an edible fruit preparation - Google Patents

Abstract

In a method for producing an edible fruit preparation, in particular a jam, from fruits and at least one further ingredient, a mixture is produced from the fruits and at least one further ingredient in a process step in a cold-stirring process, wherein the mixture is treated in a later process step in a high-pressure process becomes. The cold-stirring process is carried out for a period of 5 to 30 minutes, in particular 10 to 15 minutes, at a temperature of about 0.5 to 5 ° C., preferably 3 to 5 ° C., particularly preferably about 3.5 ° C., carried out.

Description

Description: The invention relates to a process for producing an edible fruit preparation, in particular a jam or an elixir, from fruits and at least one further ingredient, wherein a mixture is produced from the fruits and at least one further ingredient in a process step in a cold-stirring process, and wherein the mixture is treated in a later process step in a high pressure process. In particular, the invention relates to a process for producing light jam, light jelly, light jam, elixir or fruit spread.

Process for preparing an edible fruit preparation from fruits and at least one other ingredient, wherein from the fruits and at least one other ingredient in a Kaltrührverfahren a mixture is prepared, are known.

An advantage of the Kaltrührverfahrens is, inter alia, in a better flavor and aroma retention of the raw material used originally and in the best possible preservation of the vitamin content. However, a major disadvantage of the cold-stirring method is that products produced in this way can only be preserved for a very short time.

To avoid this disadvantage, it is known to subsequently treat cold-stirred fruit preparations thermally or suspend during the stirring of a thermal treatment. However, a major disadvantage of the thermal treatment is that it comes to a loss of taste, since it comes through the heat to a loss of volatile flavorings. Furthermore, heat has a bad effect on vitamins. In addition, heat causes a loss of fluid and / or weight, which also has a negative effect on the flavor development.

Furthermore, methods for high-pressure treatment are known, which do not have the disadvantages of the thermal treatment. Such methods are only known for fruit preparations that are produced without the addition of another preservative ingredient and in which it requires storage with cooling.

Methods for producing an edible fruit preparation are known from WO 9929187 AI, EP 0429966 A2 and DE 202005016146 Ul.

The invention is based on the object to provide a method for producing an edible fruit preparation, with which a long-term at room temperature storable fruit preparation with the greatest possible flavor development and the preservation of flavors, vitamins and anticancerogenic, secondary plant ingredients can be produced ,

This object is achieved according to the invention with a method having the features of claim 1.

Preferred and advantageous embodiments of the invention are the subject of the dependent claims.

In the context of the present invention, fruit is understood as meaning both whole fruits or parts of whole fruits as well as fruit puree or fruit pulp, as well as aqueous extracts of fruits or fruits already partially processed, which have not previously been subjected to any heat treatment.

According to the invention it is provided that the Kaltrührverfahren for a period of 5 to 30 minutes, especially 10 to 15 minutes, at a temperature of about 0.5 to 5 ° C, preferably 3 to 5 '€, particularly preferably at ca 3.5O. The short stirring time is intended to prevent the mixture from overheating and thus favoring the formation of bacteria, yeasts or molds.

With the method according to the invention the greatest possible flavor development is achieved, since no loss of taste by thermal action during production occurs, the fruit preparation by adding at least one preserving ingredient is longer lasting.

In a preferred embodiment of the invention it is provided that frozen fruits are used. The frozen fruits must be at least partially thawed prior to the cold-stirring process, in particular at least 2/3 thawed, in particular at a temperature of about 0.5 to 5 ° C., preferably 3 to 5 ° C., more preferably about 3 5 ^. By maintaining low thawing temperatures up to max. 5 ° C, the proliferation of undesirable bacteria, yeast or mold fungi should not be favored.

However, the use of frozen fruits to produce a cold-stirred jam is not necessarily limited to the use of frozen fruits, but it may also be preferred to use freshly harvested fruits for a cold-stirred jam. When using fresh fruits for cold stirring but a previous fruit-specific cleaning and hygienic treatment and cooling is absolutely necessary.

Preferably, it is provided that the frozen fruits are stored before thawing, especially at a temperature of -10 to -25 ° C, preferably at about -20 ° C, wherein the storage of the frozen fruits preferably over a period of at least two weeks.

A further preferred embodiment provides that as further ingredients, a sugar source, such as solid and / or liquid sweeteners, and / or apple juice, and / or fruit juice concentrate and / or honey, and / or citric acid, especially lemon juice, and / or other cold-gelling and high-pressure-compatible thickeners, in particular unmodified starch and / or locust bean gum and / or pectin, in particular gelled, for example cold gelled and highly pressure-stable pectin, and optionally herbs, and / or spices, and / or spirits, and / or wines, and / or nuts, and / or seeds, and / or natural flavors, and / or red fruits, and / or beets, and / or essential oils. On the one hand, these ingredients are used for preserving, influencing texture properties and, on the other hand, for deliberately influencing the taste of cold-stirred jam.

In a particularly preferred embodiment, according to the Austrian Jam Regulation 2004 provided that the sugar source is added for mixing in an amount that the fruit preparation less than 45% but at least 38% soluble dry matter (Refraktometerwert) for a light jam, light jelly, light jam or less than 60% but at least 45% soluble dry matter (refractometer value) for a low-sugar jam, jelly and marmalade. A content of more than 60% soluble dry matter (refractometer value) is defined as jam, jelly or marmalade or less than 38% fruit spread. The values quoted are not valid if all or part of the sugar source has been replaced by sweeteners.

It is particularly preferred if fruits are comminuted before and / or during the Kalrührverfahrens. This can e.g. be achieved by an apparatus for cold extraction or an apparatus with cutting devices.

The fruits should preferably reach a mushy and / or pasty consistency by the comminution, wherein even cores and / or fruit pieces may be present.

During the stirring process, at least one additional ingredient is added to the fruit mixture and stirred to a mixture.

If fruit puree or an aqueous solution is used, this may e.g. are recovered in a previous cold extraction process and then subsequently, as described above, added to the Kalührührvorgang.

It is particularly preferred that the Kaltrührverfahren is carried out with a stirring device which is operated at a speed of less than 22 U / min. By means of the slowly rotating stirrer it is achieved that as little air as possible is stirred into the mixture and a fruit picture which is as homogeneous as possible is produced. Smaller numbers of revolutions also contribute to the fact that the mixture does not heat up too much due to the stirring.

In a particularly preferred embodiment, it is provided that the Kaltrührverfahren under vacuum or under inert gas atmosphere, in particular nitrogen atmosphere, is performed. The suppression in a stirred tank is also achieved that as few air bubbles are in the mixture as possible, as air bubbles affect the durability of the mixture or the jam negative. The stirring under vacuum or under a nitrogen atmosphere also has the advantage that it can be stirred at a higher speed than 22 rpm, since the risk of air bubbles is minimized.

When using nitrogen during the Kalrührverfahrens is achieved particularly advantageous that compared to stirring under vacuum no volatile flavorings, even at low temperatures, can escape from the fruit mixture.

In the context of the invention can be provided that the mixture in direct connection to the Kaltrührverfahren at a temperature of about 1 to 5KD under vacuum, especially under inert gas atmosphere, in packages that are suitable for a later high-pressure process filled becomes. Vacuum or nitrogen prevent oxygen from being in the package, which in turn can negatively impact shelf life.

In the context of the invention can be provided that the packaged mixture is stored until treatment in the high pressure process, in particular that the packaged mixture until treatment in the high pressure process for a period of less than 48 hours at a temperature of 1 to 5 ° C. is temporarily stored.

In a particularly preferred embodiment it is provided that the mixture or the fruit preparation is preserved by the high pressure process. The high-pressure process is characterized in particular by a gentle type of preservation, since the product to be preserved, in contrast to pasteurizing process, is largely impaired in taste, in color or in consistency.

In a particularly advantageous embodiment, it is provided that the high-pressure process for a period of 1 to 7 minutes, preferably from 2 to 6 minutes, more preferably from 3 to 4 minutes, at a temperature of 5 to 60 ° C, preferably from 15 to 50 ° C, more preferably at 20 to 40 ° C and a pressure of 1000 to 7000 bar, preferably 3000 to 6000 bar and particularly preferably at 5500 bar, is performed. Due to the high pressure over a period of time, the microorganisms and enzymes or proteins in the jam are inactivated and a preservation of the jam is achieved, which can then be stored at room temperature.

To avoid particularly resistant bacteria and viruses, e.g. To inactivate the human norovirus (hNV) and the surrogative virus (MNV) during the high pressure procedure, it may be necessary to increase the core temperature of the jam to approximately 10 to 60 * 0 for the duration of the high pressure procedure for certain types of fruit.

The term "edible" in the sense of this patent application means that the fruit preparation has a consistency with which it is spreadable. Also viscous is included with this term.

Claims (18)

claims A process for preparing an edible fruit preparation, in particular a jam or an elixir, from fruits and at least one further ingredient, wherein from the fruits and at least one further ingredient in a process step in a Kalrührverfahren a mixture is prepared and wherein the mixture in a later Process step is treated in a high-pressure process, characterized in that the Kaltrührverfahren for a period of 5 to 30 minutes, in particular 10 to 15 minutes, at a temperature of about 0.5 to 5 ° C, preferably 3 to 5 * Ό, especially preferably at about 3.5 ° C, is performed. 2. The method according to claim 1, characterized in that frozen fruits are used and that the frozen fruits are thawed before the Kaltrührverfahren, in particular at a temperature of about 0.5 to 5 * Ό, preferably at 3 to 5'C , more preferably at about 3.5 ° C. 3. The method according to claim 2, characterized in that the frozen fruits are stored before thawing, in particular at a temperature of -10 to -25 "C, preferably at about -20 ° C, wherein the storage of the frozen fruits preferably via a Period of at least two weeks. 4. The method according to claim 1 or 2, characterized in that fresh fruits are used as fruits and they are previously cleaned, hygienically prepared and cooled. 5. The method according to any one of claims 1 to 4, characterized in that as further ingredients, a sugar source, for example solid and / or liquid sweeteners and / or apple syrup, and / or fruit juice concentrate, and / or honey are used. 6. The method according to any one of claims 1 to 5, characterized in that as further ingredients citric acid, in particular lemon juice, and / or cold gelling and high pressure suitable thickening agents, in particular unmodified starch and / or locust bean gum and / or pectin, in particular gelled, for example cold-gelled and high pressure pectin. 7. The method according to any one of claims 1 to 6, characterized in that as further ingredients herbs and / or spices and / or spirits, and / or wine, and / or nuts, and / or seeds, and / or natural flavors, and / or red fruits, and / or beets, and / or essential oils are used. 8. The method according to claim 5, characterized in that the sugar source is added for mixing in an amount that the fruit preparation has a soluble dry matter of less than 60%, in particular less than 45% at least 38%, or less than 38%, soluble dry matter , 9. The method according to claim 5, characterized in that the sugar source is added for mixing in an amount such that the fruit preparation has a soluble dry matter of at least 60%. 10. The method according to any one of claims 1 to 9, characterized in that fruits are crushed before and / or during the Kaltrührverfahrens. 11. The method according to any one of claims 1 to 10, characterized in that the Kaltrührverfahren is carried out with a stirring device which is operated at a speed of less than 22 U / min. 12. The method according to any one of claims 1 to 11, characterized in that the Kaltrührverfahren under vacuum or under inert gas atmosphere, in particular nitrogen atmosphere, is performed. 13. The method according to any one of claims 1 to 12, characterized in that the cold-stirred mixture is filled into packaging. 14. The method according to claim 13, characterized in that the mixture in the direct connection to the Kaltrührverfahren at a temperature of about 1 to 5Ό under vacuum, in particular under inert gas atmosphere, in packages that are suitable for a later high-pressure process is filled , 15. The method according to claim 14, characterized in that the packaged mixture is temporarily stored until treatment in the high pressure process, in particular that the packaged mixture is temporarily stored until treatment in the high pressure process for a period of less than 48 hours at a temperature of 1 to 5Ό. 16. The method according to claim 14 or 15, characterized in that the mixture or the fruit preparation is preserved by the high pressure process. 17. The method according to any one of claims 14 to 16, characterized in that the high-pressure process for a period of 1 to 7 minutes, preferably from 2 to 6 minutes, more preferably from 3 to 4 minutes, at a temperature of 5 to 60 ° C. , preferably from 15 to 50 "C, more preferably at 20 to 40 ° C and a pressure of 1000 to 7000 bar, preferably 3000 to 6000 bar and particularly preferably at 5500 bar, is performed. 18. Edible fruit preparation, characterized in that it is prepared by a process according to any one of claims 1 to 17.