CZ307473B6 - A method of preparation of a powder, prebiotic, gluten-free and lactose-free product from waste fruit - Google Patents

Abstract

After drying, a fruit prebiotic product with a high proportion of insoluble fibre of a unique composition is produced from pressed pieces of apples and/or pears, containing predominantly fruit peels and cores, by fermentation using a mixed culture prepared from identical parts of the microbial strains ofand the addition of water and rice and/or maize flour. This product with a minimum content of soluble carbohydrates is suitable for direct consumption as a diet food and/or as a diet supplement and/or a textural component in other food products.

Description

Technical field

The invention relates to a method of utilizing the hitherto non-food grade apple and / or pear waste moldings for the preparation of a loose dietary product particularly useful as an additive to foods for diabetics, celiac disease patients and / or to increase the insoluble fiber content of unique compositions in other diets. Prebiotic properties and long product shelf life can advantageously be combined with the probiotic properties of the products to which it is added.

BACKGROUND OF THE INVENTION

A large amount of waste fruit is produced in the production and processing of fruit. For apples, depending on the product, the amount of waste products may range from 90 to 250 kg per tonne of the final product, such as fruit juice, fruit concentrate, puree or compote. Disposal of this fruit is often an economic burden for the manufacturing industry and a problem for the environment. The largest volume of fruit waste in the Czech Republic is made up of apple and pear waste, most often in the form of pressed pieces with a significant proportion of husks and cores. This waste is currently most often used for composting, pectin, biogas production or as a raw material for feed production. In the case of feed, the addition of fruit waste up to 39% to the standard raw materials used for the production of compound feed has proved to be the most effective. Furthermore, fruit waste is used for the production of organic acids and synthesis of enzyme preparations. In recent studies, apple waste is then used to extract lipids, especially waxes from dry matter. Non-food use is then production of briquettes from dried apple waste. Fruit waste is a source of high nutritional ingredients and can be used to develop new products. Also, epidemiological studies have shown that an increased intake of insoluble fiber abundant in fruit waste products causes a significant reduction in the risk of chronic diseases. Food utilization of fruit waste products, especially apples and pears, is beneficial in many respects and at the same time has an environmental and economic benefit. Apple and / or pear pomace have an important nutritional value and it is desirable to use these products in the nutrition of the population.

Some inventions and utility models (eg EP 0667106 A and CZ 22460 U) deal with the processing of fruit ingredients, but the fruit ingredient used in these cases is not fruit by-products, but common fruit juices / concentrates, purees, purees and the like. for the essence of the invention utilized in our technical solution are fruit waste (namely apple / pear pomace, husks and pips) having specific properties, quite different from the fruit materials used in other inventions.

The issue of processing fruit and other plant materials is also addressed in these documents WO 8908405 A, WO 9117672 A, US 4056637 A, all of which are distinct from the present invention. In the case of WO 8908405 A, the result is a beverage consisting predominantly of oatmeal. In WO 9117672 A and US 4056637 A no fruit raw material and / or fruit waste is used, the input material being bran or cereal germ. The uniqueness of the solution of the present invention lies both in the nature of the feedstock (fruit processing wastes), in the technological solution mentioned in essence of the invention and in the parameters of the final product. The present technical solution of this patent does not lead to the preparation of a dairy product (such as in EP 0 667 106 A) despite the use of lactic acid bacteria. The unclear nature of this patent lies mainly in the unique raw material (fruit waste), when known technological procedures do not solve

It is therefore not to be understood that, by simple experimentation, one of ordinary skill in the art would have come to the object of the present invention.

SUMMARY OF THE INVENTION

The principle of the proposed process according to the invention is a three-step process for the preparation of a loose gluten-free and lactose-free fruit product with prebiotic properties based on the unique insoluble fiber composition.

In a first step, a substrate is prepared for fermentation. Apple and / or pear peel and / or kernels in the form of marc with a dry matter content of at least 80% shall be homogenized at a temperature between 20 and 30 ° C to a grain size of 0,1 to 0,2 mm and mixed with equal parts by weight of gluten-free rice and / or corn flour and two to four parts by weight of water.

In a second step, the substrate is seeded at 20-30 ° C with a separately prepared mixture of microorganisms in a ratio of 1 part of a mixed fermentation culture to 10-100 parts of the substrate. Then, the fermentation broth is heated to a temperature between 30 to 40 ° C, typically 34 ° C, and fermented in a horizontal fermenter with a stirring speed of 10 to 15 rpm / hour for 24 to 96 hours.

The mixed seed fermentation culture is obtained by mixing equal parts by weight of Lactobacillus sanfranciscensis, Lactobacillus plantarum and Lactobacillus pontis strains separately cultured at 30 to 40 ° C, typically at 34 ° C, for 20 to 48 hours in a medium composed of gluten-free rice flour and / or corn.

In the third step, the fermentation of the mixture, after reaching a pH of 3.5 to 4.0, is stopped by drying the ferment in a roller drier, at a roller temperature of 125-135 ° C and a roller speed of 3 to 8 rpm. After reaching a dry matter content of at least 90%, the product is spontaneously cooled to a temperature in the range of 20-25 ° C and further crushed to a grain size of 0.2-2 mm.

This process of the invention results in a free-flowing, gluten-free, lactose-free fruit product with a unique composition of prebiotic ingredients, suitable for dietary use, since it contains negligible amounts of soluble carbohydrates. The composition of prebiotic components is unique especially in the relative proportion of insoluble fiber components. An important ingredient is cuttings of apple and / or pear peel and core fruit. After consumption, it does not decompose in the large intestine by the present microorganisms to form gaseous substances and does not cause digestive problems, as is the case with some indigestible polysaccharide fiber constituents, such as fructosans.

Kutin also creates a unique texture for smooth foods to which this fruit product is added as a dietary additive. Another component is insoluble fiber derived from microbial biomass and insoluble fiber derived from used gluten-free flour during fermentation. A great advantage of the product prepared according to the invention is that it is self-sustaining and practically sterile. For long-term storage it is preserved against secondary microbial contamination by addition of sorbic acid. This eliminates the seasonal nature of the excess and scarcity of raw material, ie apple and / or pear peel and core fruit, which is also advantageous in terms of ensuring a smooth supply of the product to the market network. The sensory properties of the product are adjusted by the addition of dried herbs and / or extracts of herbs and / or root and / or extracts of spices and / or food colorings at the stage before drying or before use.

-2GB 307473 B6

Examples of the invention:

Exemplary embodiments of the invention are given by way of illustration and not by way of limitation of the examples to the indicated cases.

Example 1

To 1 part by weight, to a particle size of 0.1 to 2 mm, of homogenised apple husks with a dry matter content of 80%, 1 part by weight of corn flour and 3 parts by weight of water are added and the mixture is homogenized by stirring at 20 ° C.

Subsequently, the prepared substrate is heated to 30 ° C and inoculated at 70 to 1 with a mixed fermentation culture prepared from equal parts of separately fermented cultures of microbial strains of Lactobacillus sanfranciscensis, Lactobacillus plantarum and Lactobacillus pontis cultured at 34 ° C for 24 hours in medium consisting of gluten-free corn flour.

After mixing the mixed fermentation culture with the substrate at 30 ° C in a vertical mixer, the resulting mixture is fermented in a horizontal fermenter at 34 ° C with a stirring speed of 15 rpm for 48 to 72 hours. When the pH reaches a range of 3.8 ± 0.2, the fermentation is stopped by drying the fermented batch in a roller dryer at a roller temperature of 125 ° C and a roller speed of 5 rpm. The gluten-free and lactose-free prebiotic preparation is stabilized by drying to a dry weight of at least 90% and after spontaneous cooling to 25 ° C, the product is crushed using a grinder to a grain size of 0.2 to 2 mm.

Example 2

Dried gluten-free and lactose-free prebiotic material was prepared as described in Example 1 except that pear moldings were used in the same amount instead of apple pomace, and the corn flour in the substrate and culture medium was replaced with rice flour in the same amount.

Industrial Applicability:

The product prepared according to the invention is useful as a dietary food supplement especially for patients with celiac disease and lactose intolerant consumers. It can be consumed and / or used as a dietary supplement to other food products without further processing and / or after further flavoring. When used in dairy fermented products, the excellent prebiotic, dietary and textural properties of the product are very advantageously combined with the probiotic properties of the dairy product. It is advantageous to use the product as a textile baking additive.

Claims (3)

Process for preparing a loose, gluten-free, lactose-free prebiotic fruit material, characterized in that a mixture of one part by weight of apple and / or pear marc having at least 80% dry matter and one part by weight of rice and / or corn flour and two to four parts by weight of water are fermented at 30 to 40 ° C for 24 to 96 hours by a mixed microbial culture of equal parts of microbial strains of Lactobacillus sanfranciscensis, Lactobacillus plantarum and Lactobacillus pontis added in a weight ratio of one to ten to one to the fermentation medium, and Dry to at least 90% dry matter. Method for preparing fruit materials according to claim 1, characterized in that dried herbs and / or herbal extracts and / or spices and / or spice extracts are added during the preparation. Method for preparing a fruit material according to claims 1 and 2, characterized in that natural and / or synthetic food colors and / or preservatives are added during the preparation.