DE19943188A1 - Process for the production of fiber with a high water-binding capacity and its use - Google Patents
Process for the production of fiber with a high water-binding capacity and its useInfo
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- DE19943188A1 DE19943188A1 DE19943188A DE19943188A DE19943188A1 DE 19943188 A1 DE19943188 A1 DE 19943188A1 DE 19943188 A DE19943188 A DE 19943188A DE 19943188 A DE19943188 A DE 19943188A DE 19943188 A1 DE19943188 A1 DE 19943188A1
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
- A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
- A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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Abstract
Description
Die Erfindung betrifft ein Verfahren zur Herstellung eines Ballaststoffes nach dem Oberbegriff des Anspruchs 1 sowie Lebensmittelprodukte unter Verwendung eines solchen Ballaststoffs nach dem Oberbegriff des Anspruchs 8.The invention relates to a method for producing a fiber according to the Preamble of claim 1 and food products using a such fiber according to the preamble of claim 8.
Ballaststoffe sind diejenigen organischen Bestandteile pflanzlicher Lebensmittel, die von den Enzymen des Menschen nicht abgebaut und daher im Dünndarm nicht resorbiert werden können. Die Bezeichnung Ballaststoffe stammt aus der Zeit, in der die nicht direkt als Nährstoffe verwendbaren Bestandteile der menschlichen Ernährung als überflüssiger Ballast angesehen wurden. Inzwischen ist die ernäh rungsphysiologische Wirksamkeit der Ballaststoffe, die in vielfältiger Weise Verdau ungs- und Stoffwechselprozesse beeinflussen können, unumstritten.Dietary fiber is the organic ingredient of plant food that not broken down by human enzymes and therefore not in the small intestine can be absorbed. The term fiber comes from the time in the components of human beings that cannot be used directly as nutrients Nutrition were considered unnecessary ballast. It is now sewn The physiological effectiveness of dietary fiber, which is digested in various ways undoubtedly can influence metabolic and metabolic processes.
Ballaststoffe kommen in Pflanzen als Stütz- und Strukturelemente der Pflanzen zellwand (Cellulosen, Pektine und Lignin), als Pflanzengummis und -schleimstoffe (Hemicellulose) und als Nichtstärkereservekohlenhydrate (Glucane, Galakto mannane) vor. Ballaststoffe werden chemisch-analytisch in wasserlösliche und wasserunlösliche Ballaststoffe eingeteilt. Die wasserlöslichen Ballaststoffbestand teile und die freien hydrophilen Gruppen bestimmen das Wasserbindevermögen und dieses wiederum beeinflusst die technologischen Einsatzmöglichkeiten in Le bensmitteln und Auswirkungen auf Lebensmittel.Dietary fibers come in plants as supporting and structural elements of the plants cell wall (celluloses, pectins and lignin), as plant gums and mucilages (Hemicellulose) and as non-starch reserve carbohydrates (Glucane, Galakto mannane). Dietary fibers are chemically-analytical in water-soluble and classified water-insoluble fiber. The water soluble fiber stock parts and the free hydrophilic groups determine the water binding capacity and this in turn influences the technological application possibilities in Le food and food impact.
Für den Einsatz in Lebensmitteln werden Ballaststoffkonzentrate aus Getreide, Le guminosen, Obst und Gemüse angeboten. Getreide- und Leguminosenprodukte werden durch Vermahlen der Getreidespeizen bzw. der äußeren Schalenschichten hergestellt. Frucht- bzw. Gemüsefasern sind Mahlprodukte von entsafteten und schonend getrockneten Rohstoffen.For use in food, fiber concentrates from cereals, Le gum, fruits and vegetables. Cereal and legume products are made by grinding the cereal dishes or the outer layers of the husk manufactured. Fruit and vegetable fibers are ground products from juiced and gently dried raw materials.
Bei diesen Ballaststoffkonzentraten handelt es sich beispielsweise um Haferspeise
kleie, Weizenfaser, Erbsenfaser, Apfelfaser, Citrusfaser, Karottenfaser. Sie unter
scheiden sich sowohl im Gesamtballaststoffgehalt als auch im Verhältnis von un
löslichen zu löslichen Ballaststoffen. Die Ballaststoffgehalte (nach der AOAC-
Methode bestimmt) einiger Ballaststoffkonzentrate sind in der folgenden Tabelle
aufgeführt:
These fiber concentrates are, for example, oat bran, wheat fiber, pea fiber, apple fiber, citrus fiber, carrot fiber. They differ both in the total fiber content and in the ratio of insoluble to soluble fiber. The fiber content (determined according to the AOAC method) of some fiber concentrates is shown in the following table:
Der lösliche Anteil wirkt sich auf das Wasserbindevermögen der Ballststoffkonzen
trate aus:
The soluble part affects the water binding capacity of the fiber concentrates:
Das Wasserbindevermögen der Ballaststoffkonzentrate hat zum einen einen Ein fluss auf die ernährungsphysiologische Wirksamkeit, zum anderen wird durch das Wasserbindevermögen der Ballaststoffkonzentrate eine gezielte Steuerung von Produkteigenschaften in Lebensmitteln erreicht. Für viele Einsatzgebiete sind Bal laststoffe mit hohem Wasserbindevermögen erwünscht.On the one hand, the water binding capacity of the fiber concentrates has an on flow on the nutritional effectiveness, on the other hand through the Water binding capacity of the fiber concentrates a targeted control of Product properties achieved in food. Bal are for many areas of application loads with high water-binding capacity desired.
Ballaststoffkonzentrate werden immer häufiger in Brot und Backwaren, Früchte- und Getreideriegel, Getränken, Fruchtzubereitungen, Hackfleischerzeugnissen zur Nahrungsergänzung, Kalorienreduktion, aus ernährungsphysiologischen und le bensmitteltechnologischen Gründen eingesetzt. Sowohl aus geschmacklichen Gründen als auch wegen des höheren Gehalts an löslichen Ballaststoffen werden Obstfasern den Getreidefasern beim Einsatz in Lebensmitteln vorgezogen.Dietary fiber concentrates are becoming increasingly common in bread and baked goods, fruit and cereal bars, beverages, fruit preparations, minced meat products Dietary supplement, calorie reduction, from nutritional and le Food technology reasons used. Both from taste Reasons as well as because of the higher soluble fiber content Fruit fibers are preferred to grain fibers when used in food.
Der Gesamtballaststoff von Pflanzenfasern kann durch eine Erhöhung des löslichen
Anteils durch physikalische Behandlungsmethoden wie z. B. Kochextrusion erhöht
werden. Extrudierte Apfelfasern weisen einen Gehalt an löslichen Ballaststoffen von
25% auf. Ein Zusatz von Citronensäure bzw. Natriumhydrogencarbonat führt zu
einer weiteren Erhöhung des löslichen Ballaststoffanteils.
The total fiber of plant fibers can be increased by increasing the soluble content by physical treatment methods such as. B. Cooking extrusion can be increased. Extruded apple fibers have a soluble fiber content of 25%. The addition of citric acid or sodium hydrogen carbonate leads to a further increase in the soluble fiber content.
Bei der Herstellung von Pektinen werden durch saure Extraktion die unlöslichen Protopektine der Pflanzenzellwand in lösliche Pektine überführt und durch Alkohol fällung aus dem Extrakt gewonnen. Durch Extrusion kann der Anteil an löslichen Substanzen - in diesem Fall hauptsächlich Pektin - erhöht und dadurch die Pek tinausbeute erhöht werden. Als Rohstoffe für die Pektingewinnung werden haupt sächlich Apfeltrester, Citrustrester und Zuckerrübenschnitzel eingesetzt. In the production of pectins, the insoluble ones become by acid extraction Protopectins of the plant cell wall are converted into soluble pectins and by alcohol Precipitation obtained from the extract. The proportion of soluble can be obtained by extrusion Substances - in this case mainly pectin - increase and thereby the pec tin yield can be increased. As raw materials for pectin production, mainly apple pomace, citrus pomace and sugar beet pulp.
Ausgehend von diesem Stand der Technik ist es Aufgabe der Erfindung, ein Ver fahren zur Verfügung zu stellen, mit dem das Wasserbindevermögen von Ballast stoffen erhöht werden kann.Based on this prior art, it is an object of the invention, a Ver drive to provide with the ballast's water-binding capacity substances can be increased.
Diese Aufgabe wird durch ein Verfahren mit den Merkmalen des Anspruchs 1 oder durch ein Verfahren mit den Merkmalen des Anspruchs 9 gelöst.This object is achieved by a method having the features of claim 1 or solved by a method with the features of claim 9.
Ausgangsprodukte für die Herstellung dieser Ballaststoffe sind Pflanzenteile aller Art, bevorzugt Rückstände, die bei der Verarbeitung von Pflanzen aller Art wie Obst und Gemüse (Blattgemüse, Leguminosen, Kartoffeln) anfallen, wie z. B. Apfeltrester - frisch oder schonend getrockneter Rückstand der Apfelsaftherstellung-, Citrustres ter, entsaftete, frische oder schonend getrocknete Citronenschalen mit Frucht fleischbestandteilen. Mögliche Rohstoffe können auch Orangenschalen, Mandari nenschalen, Johannisbeerfasern etc. sein.The raw materials for the production of these fibers are plant parts of all Kind, prefers residues involved in the processing of plants of all kinds like fruit and vegetables (leafy vegetables, legumes, potatoes), such as B. Apple pomace - Fresh or gently dried residue of apple juice production, citrus juiced, fresh or gently dried lemon peel with fruit meat ingredients. Possible raw materials can also be orange peel, mandari peels, currant fibers, etc.
Gemäß Anspruch 2 werden die getrockneten Fruchtrückstände in saurer, wässri ger Suspension bei höherer Temperatur aufgeschlossen. Je nach Pflanzenart er folgt anschließend ein Abbau von Nicht-Ballaststoffen wie z. B. Stärke und Protein mit geeigneten Enzymen. Hierzu werden in der wässrigen Suspension die pH- und Temperatur-Optima der Enzyme eingestellt. Nach Abtrennung der wässrigen Ex traktionsphase werden die verbleibenden Feststoffe abgetrennt und mit Alkohol gewaschen. Gemäß Anspruch 2 ist es besonders vorteilhaft, dieses Waschen in Alkohol in zwei Stufen, zunächst mit verdünntem und dann mit konzentriertem Al kohol durchzuführen, gegebenenfalls erfolgt bei diesem Waschschritt eine Einstel lung des pH-Wertes mit Säure, Lauge oder Puffersubstanzen. Nach Durchführung dieses Verfahrens wird das Ballaststoffkonzentrat getrocknet und durch Vermah lung und Sieben auf die gewünschte Korngröße eingestellt. Für den Aufschluss können zum Beispiel Schwefelsäure, Salpetersäure, Salzsäure, schweflige Säure und Citronensäure eingesetzt werden. Gewaschen wird beispielsweise mit Metha nol, Ethanol oder Isopropanol. According to claim 2, the dried fruit residues in acid, aq ger suspension at higher temperature. Depending on the type of plant then follows a breakdown of non-fiber such as B. Starch and protein with suitable enzymes. For this purpose, the pH and Optima temperature of the enzymes set. After separation of the aqueous Ex traction phase, the remaining solids are separated and with alcohol washed. According to claim 2, it is particularly advantageous to wash this in Alcohol in two stages, first with dilute and then with concentrated Al alcohol, an adjustment may be made in this washing step pH adjustment with acid, alkali or buffer substances. After implementation this process, the fiber concentrate is dried and ground and sieving set to the desired grain size. For the information can for example sulfuric acid, nitric acid, hydrochloric acid, sulfurous acid and citric acid can be used. For example, washing is done with metha nol, ethanol or isopropanol.
Der heiße, saure Aufschluss führt zu einer Veränderung der Pflanzenzellwand struktur und dadurch zu einer deutlichen Erhöhung des Wasserbindevermögens der Pflanzenfaser. Diese deutliche Erhöhung kann nicht auf einen gering höheren Anteil an löslichen Ballaststoffen zurückgeführt werden.The hot, acidic digestion leads to a change in the plant cell wall structure and thereby to a significant increase in water binding capacity the plant fiber. This significant increase cannot be made to a slightly higher one Share of soluble fiber can be reduced.
Vielmehr war überraschend, dass durch den sauren Aufschluss und das Waschen mit Alkohol, das auch eine Aufkonzentrierung der Gesamtballaststoffe bewirkt, das Wasserbindevermögen überproportional ansteigt und damit Eigenschaften entste hen, die Ballaststoffe nach dem Stand der Technik nicht erreichen.Rather, it was surprising that the acid digestion and washing with alcohol, which also causes a concentration of the total fiber, the Water binding capacity increases disproportionately and properties arise hen that fiber does not reach the state of the art.
Das Wasserbindevermögen einer auf diese Weise aufgeschlossenen Apfelfaser liegt bei ca. 15 g Wasser pro Gramm trockene Faser, bei entsprechend aufge schlossener Citrusfaser bei ca. 17 g Wasser pro Gramm trockene Faser. Das Was serbindevermögen der üblicherweise in der Lebensmittelindustrie eingesetzten Ballaststoffe liegt bei weitem unter 10 g Wasser pro Gramm trockene Faser.The water binding capacity of an apple fiber broken down in this way is about 15 g of water per gram of dry fiber, when opened accordingly closed citrus fiber at approx. 17 g water per gram dry fiber. The what Serbian assets usually used in the food industry Dietary fiber is well below 10 grams of water per gram of dry fiber.
Das Wasserbindevermögen konnte auch dadurch erhöht werden, dass nicht wäss rig-sauer aufgeschlossen wurde, sondern der Aufschluss in saurer, alkoholischer Suspension erfolgte, jedoch war hierdurch die Erhöhung des Ballaststoffgehalts geringer. Auch ein entsprechender enzymatischer Abbau der Nicht-Ballaststoffe ist dabei nicht möglich.The water binding capacity could also be increased by not watering rig-acidic was digested, but the digestive acidic, alcoholic Suspension occurred, however, this resulted in an increase in the fiber content less. A corresponding enzymatic breakdown of the non-fiber is also not possible.
Versuche mit einem alkalischen Aufschluss gemäß Anspruch 10 unter Verwendung von z. B. Natronlauge oder Kalilauge anstatt Säure erbrachten ebenfalls ein erhöh tes Wasserbindevermögen. Der saure Aufschluss war aber in dieser Hinsicht über legen. Dennoch sollte betont werden, dass auch der alkalische Aufschluss einen Fortschritt gegenüber dem Stand der Technik darstellt.Experiments with an alkaline digestion according to claim 10 using from Z. B. sodium hydroxide or potassium hydroxide instead of acid also yielded an increase water retention capacity. The acidic outcrop was over in this regard lay. Nevertheless, it should be emphasized that alkaline digestion is also a factor Represents progress over the state of the art.
Das erfindungsgemäße Ballaststoffkonzentrat mit dem hohen Wasserbindevermö gen kann in die verschiedensten Lebensmittel eingesetzt werden, z. B. Brot, Frucht saftgetränke, Quarkdesserts, Wurst- und Fleischwaren, Hackfleischzubereitungen, Pudding, Mayonnaise, Ketchup, Fruchtzubereitungen aller Art. Durch das hohe Wasserbindevermögen kann die Ballaststoffdosierung verringert werden, wodurch sonst übliche Nachteile bei der Ballaststoffzugabe, wie beispielsweise rauhes Mundgefühl, vermieden werden. Der Einsatz dieser aufgeschlossenen Fasern be wirkt bei den meisten Produkten eine glatte Struktur.The fiber concentrate according to the invention with the high water binding capacity gene can be used in a wide variety of foods such. B. bread, fruit juice drinks, curd desserts, sausage and meat products, minced meat preparations, Pudding, mayonnaise, ketchup, fruit preparations of all kinds Water retention capacity can reduce the fiber dosage, thereby otherwise usual disadvantages when adding fiber, such as rough Mouthfeel to be avoided. The use of these open fibers most products have a smooth structure.
Im folgenden werden mehrere Beispiele zum Ausführen des erfindungsgemäßen Verfahrens angegeben:The following are several examples for carrying out the invention Procedure specified:
100 g Citrustrester werden in 3900 ml heißem Wasser suspendiert. Der pH-Wert dieser Suspension wird mit Schwefelsäure auf 2,5 eingestellt. Die Suspension wird 4 Stunden bei 85°C gerührt. Der Citrustrester wird von der wässrigen Phase über ein Filtertuch (oder Zentrifuge, Nutsche) abgetrennt und mit 3 l 85% Isopropanol aufgenommen und eine Stunde gerührt. Anschließend wird der Citrustreter abge trennt und mit 2 l reinem Isopropanol aufgenommen und eine Stunde gerührt. Nach Abtrennung des Alkohols wird die gewaschene und aufgeschlossene Citrusfaser getrocknet und anschließend durch Vermahlung und Sieben auf eine gewünschte Korngröße eingestellt.100 g of citrus pulp are suspended in 3900 ml of hot water. The pH this suspension is adjusted to 2.5 with sulfuric acid. The suspension will Stirred for 4 hours at 85 ° C. The citrus pulp is over from the aqueous phase a filter cloth (or centrifuge, Nutsche) separated and with 3 l of 85% isopropanol recorded and stirred for an hour. Then the citrus treadmill is removed separates and taken up with 2 l of pure isopropanol and stirred for one hour. To The washed and digested citrus fiber separates the alcohol dried and then by grinding and sieving to a desired one Grain size set.
100 g Apfelfaser werden in 2600 ml Wasser suspendiert. Die Suspension wird mit Schwefelsäure auf pH 3,0 eingestellt und 8 Stunden bei 75°C gerührt. Nach Ab kühlen auf 45°C werden zur Entstärkung 4 ml Amylase zugegeben und 3 Stunden gerührt. Anschließend wird der Apfeltrester von der wässrigen Phase über ein Fil tertuch abgetrennt und mit 2,5 l 85% Isopropanol aufgenommen und eine Stunde gerührt. Der Apfeltrester wird abgetrennt und mit 1,5 l reinem Isopropanol aufge nommen und eine Stunde gerührt. Nach Abtrennung des Alkohols wird die gewa schene und aufgeschlossene Apfelfaser getrocknet und anschließend durch Ver mahlung und Sieben auf eine gewünschte Korngröße eingestellt. 100 g of apple fiber are suspended in 2600 ml of water. The suspension comes with Sulfuric acid adjusted to pH 3.0 and stirred at 75 ° C for 8 hours. After Ab cool to 45 ° C. 4 ml amylase are added for de-strengthening and 3 hours touched. The apple pomace is then removed from the aqueous phase over a fil separated cloth and taken up with 2.5 l of 85% isopropanol and one hour touched. The apple pomace is separated off and made up with 1.5 l of pure isopropanol take and stirred for an hour. After separation of the alcohol, the wa dried and digested apple fiber and then by Ver grinding and sieving set to a desired grain size.
Im folgenden wird beschrieben wie das Wasserbindevermögen (WBV) bestimmt wurde. Es wurde eine offizielle AACC-Methode für proteinhaltige Produkte in Nah rungsfasern in leicht modifizierter Form angewendet.The following describes how the water binding capacity (WBV) is determined has been. It became an official AACC method for protein products in Nah tion fibers used in a slightly modified form.
Die Proben werden in einem Wasserüberschuss während 24 Stunden bei Raum temperatur quellen gelassen. Nach Zentrifugation und anschließendem Absaugen des Überstandes kann das ungefähre WBV (x g H2O/g Trockensubstanz) gravime trisch bestimmt werden.The samples are left to swell in excess water for 24 hours at room temperature. After centrifugation and subsequent aspiration of the supernatant, the approximate WBV (xg H 2 O / g dry substance) can be determined gravimetrically.
Die folgenden Parameter sind festgelegt:
Einwaage: 1 g (im Zentrifugenglas)
Wasserzugabe: 30 ml
Zentrifugation: 3000-5000 g
Zentrifugierdauer: 10 Minuten.The following parameters are defined:
Sample weight: 1 g (in the centrifuge tube)
Water addition: 30 ml
Centrifugation: 3000-5000 g
Centrifugation time: 10 minutes.
Für die genaue Bestimmung des Wasserbindevermögens wird eine Reihe mit fol
genden Wasserzugaben pro g Trockensubstanz (TS) gemacht:
For the exact determination of the water binding capacity, a series is made with the following water additions per g dry substance (TS):
- - (x - 0,2) g- (x - 0.2) g
- - (x - 0,1) g- (x - 0.1) g
- - x g- x g
- - (x + 0,1) g- (x + 0.1) g
- - (x + 0,2) g.- (x + 0.2) g.
Diejenige Probe, bei welcher gerade kein Überstand mehr sichtbar ist, entspricht dem genauen WBV. Mit der etwas aufwendigen Methode werden die löslichen An teile der Nahrungsfasern ebenfalls in die Bestimmung mit einbezogen. The sample in which no supernatant is currently visible corresponds to the exact WBV. With the somewhat complex method, the soluble An parts of the dietary fibers are also included in the determination.
Im folgenden werden noch einige Produktrezepturen für den Einsatz des erfin dungsgemäßen Ballaststoffs angegeben:The following are some product recipes for using the inventions According fiber according to the invention:
280 g Weizenmehl vom Typ 405
200 g Weizenmehl vom Typ 550
20 g des erfindungsgemäßen Ballaststoffs
20 g Backhefe
12,5 g Salz
400 g Wasser.280 g of type 405 wheat flour
200 g of type 550 wheat flour
20 g of the fiber according to the invention
20 g baker's yeast
12.5 g salt
400 g water.
Der Herstellungsprozess ist wie folgt:
The manufacturing process is as follows:
- 1. Hefe dispergieren1. Disperse yeast
- 2. Alle Bestandteile im Hobart 3 Minuten kneten (Stufe 1)2. Knead all ingredients in Hobart for 3 minutes (level 1)
- 3. 30 Minuten Teig rühren3. Stir the dough for 30 minutes
- 4. 30 Minuten Stück garen4. Cook for 30 minutes
- 5. Backen: 50 Minuten bei 200°C Unter- und Oberhitze.5. Baking: 50 minutes at 200 ° C lower and upper heat.
3 g Pektin Classic CM 203
100 g Buttermilch
60 g Orangensaftkonzentrat
100 g Zucker
20 g des erfindungsgemäßen Ballaststoffs
717 g Wasser.3 g Pectin Classic CM 203
100 g buttermilk
60 g orange juice concentrate
100 g of sugar
20 g of the fiber according to the invention
717 g water.
Der Herstellungsprozess ist wie folgt:
The manufacturing process is as follows:
- 1. Pektin mit doppelter Menge Zucker abmischen1. Mix the pectin with double the amount of sugar
- 2. Gemisch in Wasser (85°C) dispergieren, 10 Minuten Heißhaltung2. Disperse the mixture in water (85 ° C), keep hot for 10 minutes
- 3. Wasser, Buttermilch, Orangensaftkonzentrat mischen3. Mix water, buttermilk, orange juice concentrate
- 4. heiße Lösung (siehe Punkt 2), Zucker und Ballaststoff in Mischung (siehe Punkt 3) dispergieren4. hot solution (see point 2), sugar and fiber in a mixture (see Point 3) disperse
- 5. pH-Kontrolle und eventuell Einstellung mit 50%iger Zitronensäure auf pH 3,8-4,05. Check pH and adjust to pH with 50% citric acid 3.8-4.0
- 6. 1 Stunde Quellzeit6. 1 hour swelling time
- 7. Erhitzung auf 85°C (Kochtopf)7. Heating to 85 ° C (saucepan)
- 8. Heißabfüllung.8. Hot filling.
6 g Gelatine 220 Bloom Typ A
1,8 g Guar GH 250
1,2 g Johannisbrotkernmehl Carob (LBG)
825 g Magerquark 18% Fett in Trockenmasse
190,5 g Joghurt 3,5% Fett in Trockenmasse
205,5 g Sahne 30% Fett
90 g Zucker
150 g Wasser
30 g erfindungsgemäßer Ballaststoff.6 g 220 Bloom Type A gelatin
1.8 g guar GH 250
1.2 g locust bean gum Carob (LBG)
825 g skimmed curd 18% fat in dry matter
190.5 g of yogurt 3.5% fat in dry matter
205.5 g cream 30% fat
90 g of sugar
150 g water
30 g of fiber according to the invention.
Der Herstellungsprozess ist wie folgt:
The manufacturing process is as follows:
- 1. Gelatine, LBG, Guar mischen und in Wasser (85°C) dispergieren, 10 Minu ten Heißhaltung.1. Mix gelatin, LBG, guar and disperse in water (85 ° C), 10 min hot keeping.
- 2. Quark, Sahne, Joghurt im Stephan vorlegen und 1 Minute bei 1500 Umdre hungen pro Minute mischen.2. Put quark, cream, yoghurt in Stephan and 1 minute at 1500 revs mixes per minute.
- 3. Zugabe von Zucker und Ballaststoff, 1 Minute bei 1500 Umdrehungen mi schen.3. Add sugar and fiber, 1 minute at 1500 revs mi .
- 4. Zugabe der heißen Lösung (siehe Punkt 1), 1 Minute bei 1500 Umdrehungen mischen. 4. Add the hot solution (see point 1), 1 minute at 1500 revolutions Mix.
- 5. pH-Wert-Kontrolle und evtl. Einstellung mit 50%iger Zitronensäure auf pH 4,3.5. Check the pH value and adjust to pH with 50% citric acid 4.3.
- 6. Erhitzung bei 1500 Umdrehungen pro Minute auf 72°C.6. Heating at 1500 revolutions per minute to 72 ° C.
- 7. Heißabfüllung.7. Hot filling.
272 g Rinderhack
80 g Rinderfett
18 g Wasser
16 g Paniermehl
6 g Salz
8 g erfindungsgemäßer Ballaststoff.272 g minced beef
80 g beef fat
18 g water
16 g breadcrumbs
6 g salt
8 g of fiber according to the invention.
Der Herstellungsprozess ist wie folgt:
The manufacturing process is as follows:
- 1. Bestandteile im Hobart (Stufe 1) für 3 Minuten mischen1. Mix ingredients in Hobart (level 1) for 3 minutes
- 2. Masse zu Kugeln formen2. Shape the mass into balls
- 3. Backen im Ofen bei 200°C Ober- und Unterhitze.3. Bake in the oven at 200 ° C top and bottom heat.
17 g Caseinat Rovita HV
85 g Molkenprotein Lacprodan 60
120 g Zucker
1778,5 g Milch 3% Fett
20 g erfindungsgemäßer Ballaststoff
56 g Stärke FIFIo.17 g Caseinat Rovita HV
85 g whey protein Lacprodan 60
120 g of sugar
1778.5 g milk 3% fat
20 g of fiber according to the invention
56 g starch FIFIo.
Der Herstellungsprozess ist wie folgt:
The manufacturing process is as follows:
- 1. Trockenbestandteile vormischen und in Milch dispergieren1. Premix dry ingredients and disperse in milk
- 2. 1 Stunde Quellzeit 2. 1 hour swelling time
- 3. Erhitzung im Stephan bei 1500 Umdrehungen auf 85°C3. Heating in the Stephan at 1500 revolutions to 85 ° C
- 4. Heißabfüllung.4. Hot filling.
200 g Essig
2500 g Öl
150 g Zucker
85 g Salz
50 g Senf
50 g Molkenprotein Lacprodan 60
100 g Ultratex 2
12 g Xanthan Jungbunzlauer
3 g Vidocrem B
20 g erfindungsgemäßer Ballaststoff
1830 g Wasser.200 g of vinegar
2500 g of oil
150 g of sugar
85 g salt
50 g mustard
50 g whey protein Lacprodan 60
100 g Ultratex 2 12 g Xanthan Bunzlauer
3 g of Vidocrem B
20 g of fiber according to the invention
1830 g water.
Der Herstellungsprozess ist wie folgt:
The manufacturing process is as follows:
- 1. Wasser in der Fryma-Kolbenmühle vorlegen1. Place water in the Fryma piston mill
- 2. Vakuum anlegen2. Apply vacuum
- 3. gemischte Trockenbestandteile einziehen und 60 Sekunden dispergieren3. Pull in mixed dry ingredients and disperse for 60 seconds
- 4. Öl langsam einziehen und 60 Sekunden emulgieren4. Slowly pull in the oil and emulsify for 60 seconds
- 5. saure Bestandteile einziehen und 30 Sekunden dispergieren5. Soak in acidic components and disperse for 30 seconds
- 6. Vakuum ablassen und Abfüllung.6. Release vacuum and fill.
36 g Essig (20%)
24 g Salz
180 g Zucker
360 g Tomatenmark 2fach konzentriert
12 g erfindungsgemäßer Ballaststoff
588 g Wasser.36 g vinegar (20%)
24 g salt
180 g of sugar
360 g tomato paste concentrated twice
12 g of fiber according to the invention
588 g water.
Der Herstellungsprozess ist wie folgt:
The manufacturing process is as follows:
- 1. Alle Bestandteile bei 1500 Umdrehungen im Stephan mischen1. Mix all components at 1500 revolutions in Stephan
- 2. Erhitzung bei 1500 Umdrehungen pro Minute auf 85°C2. Heating at 1500 revolutions per minute to 85 ° C
- 3. Heißabfüllung.3. Hot filling.
450 g tiefgekühlte Erdbeeren
545 g Saccharose, kristallin
30 g erfindungsgemäßer Ballaststoff
30 g Wasser
x g Citronensäurelösung 50%ig.450 g frozen strawberries
545 g sucrose, crystalline
30 g of fiber according to the invention
30 g water
xg citric acid solution 50%.
Der Herstellungsprozess ist wie folgt:
The manufacturing process is as follows:
- 1. Zucker und Früchte einrühren und aufkochen1. Stir in the sugar and fruit and bring to the boil
- 2. Ballaststoffe einrühren und auf End-Trockensubstanz auskochen2. Stir in fiber and boil to the final dry matter
- 3. Citronensäurelösung zur Einstellung des pH-Wertes dosieren3. Dose the citric acid solution to adjust the pH
- 4. Heiß abfüllen.4. Fill hot.
Claims (16)
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19943188A DE19943188A1 (en) | 1999-09-09 | 1999-09-09 | Process for the production of fiber with a high water-binding capacity and its use |
AU75071/00A AU7507100A (en) | 1999-09-09 | 2000-09-06 | Method for producing dietary fibers exhibiting a high water-binding ability and their use |
PCT/DE2000/003074 WO2001017376A1 (en) | 1999-09-09 | 2000-09-06 | Method for producing dietary fibers exhibiting a high water-binding ability and their use |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19943188A DE19943188A1 (en) | 1999-09-09 | 1999-09-09 | Process for the production of fiber with a high water-binding capacity and its use |
Publications (1)
Publication Number | Publication Date |
---|---|
DE19943188A1 true DE19943188A1 (en) | 2001-03-15 |
Family
ID=7921403
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE19943188A Withdrawn DE19943188A1 (en) | 1999-09-09 | 1999-09-09 | Process for the production of fiber with a high water-binding capacity and its use |
Country Status (3)
Country | Link |
---|---|
AU (1) | AU7507100A (en) |
DE (1) | DE19943188A1 (en) |
WO (1) | WO2001017376A1 (en) |
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WO2001017376A1 (en) | 2001-03-15 |
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