DE2030670A1 - Fruit steak and method of making it - Google Patents

Description

FAVENTA .NW ALT E

DR. ING. A. VAN DERWERTH DR. FRANZ LEDERHR

21 HAMBURG 90 β MUNICH 80

WILSTORFEK STR. 33 * TEL. (O-Ill) 770861 LUGILE-CRAHN-STR. 22 - TEL. ΙΟβΠΙ ** 08 46

Munich, June 19, 1970 L / B

Applicant: Unilever N.V., Muaeumpark !, Rotterdam, Netherlands Fruit spread and process for its preparation »

The present invention! »© applies to breakfast spreads and especially those which consist of a malleable, fruit-containing food made from a wafer» edible oil »Eoulsion«.

When fruits are incorporated into food preparations such as peanut butter, margarine, and butter, ₉ µm | To add a {Jesohmacksanretz added _f tend fruits to normal after a period of storage> harden su thereby grieSi = ges product entstehtο Also exudation from the fruit because of syneresis? which is noticeable as colored droplets of liquid on the surface of the product; makes the product appear unsavory. The shelf life of the product during a normal hunting tent was short, the color of the product soon darkens * and a yeasty de “schnack” can be stuck on. the actual characteristic of the l-rilchta is lost ₉ and the attractiveness of the product is correspondingly reduced, although it is precisely a decisive advantage for a previous user characteristic, the

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'BAD ORiGJNAL

~ 2
Leave the fruits in a form that can be recognized in giner »^ UJUb / U

Ea a fruit arara spread has already been proposed, which consists of a malleable emulsion of fat and preserved fruits _f which letr.tare are in a jellied state - In this product, the fruits are preserved by prior boiling with sugar »

The present invention now creates a "rusht on spread" with an improved storage resistance of a malleable knuleion of an edible oil and "uncooked gpaiA * n or distributed, bit of a sugar syrup canned lülci & teii beatoht"

the sugar syrup the'.aqueous! "has® the i'mul®! ©» »in which the fruit are dispersed,

The present invention further provides a process for the production of a test dish of improved shelf life, which is characterized in that the fruit in whole or in part is brought into contact with a sugar syrup without boiling and then a mixture of sugar syrup with the uncooked Early morning one. Edible oil or fat emulsified to form a malleable emulsion <>

In other respects, the present invention sees unreasonable Fruits prepared in a malleable FettenulsieniiL & Jirungeaittel are preserved, the aqueous phase of which consists of sugar syrup

You invention further aiii 7erfataen saa fruit preserve Xm ungokseilten state for Terfügung »&& ύ äadiareh ge" features is that one brings dia Frucht® with Zueker @ lrui into contact and a .Gemisch the syrup containing the fruit with an edible oil od®r -fat with the formation of a malleable spread in which the fruits diapargigr-t "eiBdj, eaulgiert»

According to the invention, edible oil includes &lyeerld9> those in Baum = temperafcivi? are usually at least partially solid and are therefore usually © & la Fette bsseieimet Έ @ τάθΆ ₉ »owl © also those that are liquid under these conditions normaliinreiie»

According to the present invention be et ent 'd®r spread vorssugsweiae from animal? vegetable or synthetic fats or oils

009882/1560

IAD ORIQtNAt,

Fruit and sugar syrup * The Zuekereirup used herein refers calibration "uf an aqueous sugar solution which may be prepared duroh dissolving sugar in water _f or it may be purchased as such werdenc

When the Durchfuhrimg traversed, it is important that the Früobte be contacted with the first contact in Zuekereirup _f before the emulsion is prepared, "

The fruit can be fresh or frozen, or can be dried fruit "They are a sufficient period of old long and at a suitable temperature vermischtf the Zuckereirup thoroughly to au substantially improve the durability of the fruits without λ cooking" A period of 20 minutes at room temperature is usually sufficient? to provide a product which, when mixed with the oil to form a malleable emulsion, exhibits good shelf life, with the fruit remaining soft over a period of several months without significant sweating due to syneresis., Without the scope of the present invention some by the formation theory, as with regard to limit the operation, _s it is believed that this contacting of the sugar in the syrup with the fruits substantial equilibrium of orao ° tables pressure between the fruit and the Zuckereirup before mixing with the oil, or Causes fat that remains emulsified by the syrup to koneer- f viereno the fruit in the product

Suitable edible oils which can be used in the present invention include those * which are commonly used in moldable products from edible oil, for ßeispiel margarine and .tiackfette and oils _f, and may generally be any combination of edible oils, semi-solid, or use solid fats, the They can be partially hydrogenated o Examples of suitable oils are coconut oil, palm kernel oil, cottonseed oil _t Kapofc oil, haps oil, peanut oil, olive oil, sunflower seed oil, sesame oil, fcais oil, safflower oil, soybean oil »Jfllchfett, binder tallow? Mutton tallow, lard, modified lard and clarified butter

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BATH ORIGINAL

Suitable sugars for Qebrauch as a syrup in the aqueous phase in the present invention are "common to example granular or powdered sugar such as sucrose ₉ dextrose, maltose ₉ fructose, lactose _f brown or invert sugar as well as ßemi ~ see die8er sugar _or suitable sugar syrups ready prepared include so-called liquid sugar ₈ refined syrup and Konig einο

Although the particular sugars or sugar mixtures used are not essential to the invention, it is desirable that the product be made up of about 5 ~ 45? preferably about 12 - "30 Custom is ~ 56 Sugar" It mirde found that ₉ can if less than 5 Q err ~ o ~ $> Zuk ~ ker present} the product a Geschmaeli of fat have "If more than 4-5 percent <> - # Sugar available this creates no advantage and can sweeten the product for most consumption * excessively »

Suitable fruits for use in the present invention include those who suffer syneresis, they can in fri » Shear, dried or frozen form can be used o

Examples of fruits which can be used in the invention are seedless Thompson raisins * Zante ~ currants _s golden-bleached raisins, dates, figs ₉ plums ^ apricots, strawberries, blueberries and cherries and their combinations _o The fruits can be in des "invention buttocks product in whole or divided Fora are available, and they can, for example, in atüoke or ücheiben cut his" Dried fruits that can be used in dea product of the present invention are t not completely anhydrous _t but contain ge = cozy little V / ater, its removable "amount except-calibrating _s iet fouling and to prevent bacterial stability gewährleieteno

The production of dried fruits and their ends are described, for example, in "Food and Food Produete", 2 _O Edition, Volume 3, Chapter 33 _f by Morris Bo Jacobs, published by Interscience

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BATH-

Before the fruits are mixed with other ingredients, ent "removed one normally unusable parts _t wli cores Saaen and stems _n When using, for example, raisins, blueberries or other fruit of less Groß® with the product, Kings" they nen ale whole fruits can be used and still result in a substantially even distribution in the feed. " In a preferred form of the product, however, a combination of whipped and chopped burgers or blueberries is used ₉ because such a product, although still has a clear fruit" texture, more raisins or blueberries per volume "unit * of the product can deliver, can be obtained as s-only with whole blueberries odor ₀

The size of the fruit when chopped up or shredded, (hereinafter given * alia referred to as "crushed") 'can.' vary over a relatively wide range * With one preferred embodiment of the invention is the predominant one Part of the fruit particle size larger than about 3 mm in lengths

If the fruits used in the process are to be in a »shredded form, the usual © rotating® knife cutting · = the ρ like the rotating Schneldmäächinen» ah ÄbbS or Ball & .Jewe-ll, or the Hobärt = ». Schneider ₉ Use ^ to get the desired size of the leash _ü

The product can contain edible «emulsified valleys, but I -your« Jkigab © - under certain procedural conditions, does not require 3ein ₅ if the ingredients used for the formation of emulsions nelgea _o If an emulg'Xermitt®! is used, its concentration in the product is appropriately about Ο ₉ Ο5 to about 1jO G © Wo- ^ _s based on the »Products examples like this!» ger emulsifiers are mixtures of jäono- and diglyceriden as well as aoatylifiYta product® of such mixtures, lecithin, polyoxy = ethylene sörbit-Dorlvata of fatty acids and polyoxyäthylan-sor = »blfc- = aoneglycerld .. Other good ones can be done in the bush emulsifier _.? ^ 'Industrial Oll and Fat Produöta "2 _O edition, by Bfil & yi bai erBchianan iln-5ersüi.onöa find ₃ The product is'' ugsweloo - in-an emulsion of Waseer-il, n" oil "type before , and .Eaul-

00988 2/1560

BATH

greed should therefore be added to prevent the formation of these « To accelerate emulsion type ο

The products of the present invention may also contain certain small amounts of other edible ingredients® »including common ingredients found in margarine? and the products of the present invention therefore include margarine and similar mouldable foodstuffs in trios that contain fruits dispersed therein? on which a preservative effect is exerted through the presence of the 2u © ker syrup, then the. Aqueous © Phase de «Spreads Contained To Suitable © additives include ssma example. Flavorings * Nuts _P spice © "coloring or coloring, e substances ₉ thickening agents" such as sums and starch © n _p stabilizing agents and dumplings prevention agents, salts ₉ vitamins and minerals can be added to the product to improve its oiliness and / or Nutritional value ssu arhöhetio Suitable oils and spices include cinnamon, fruit tarora ₉ peppermint, maple and vanilla ₀

Thickeners can be used to achieve a green viscosity in the aqueous phase so that the fruits are more evenly distributed in it Example CarboaEymethylcellule8e ₉ Gua ?, Mefefejlcellul © s © ₉ Alginate »Xanthan guiaal ₉ psktin and corn = ₉ tapioca, potato or hot starchο

Geeigneta tiohlmua! Contraceptive and Stabilisatoren.können äueh in the products verllegendär invention incorporated are "sum üorblneiiure example, Kaliumeorbat, Hatriuiibaiisoati ester is p-Itydroxybenzoesäure" AlkaXimetallsalae of P ^ opicneäura ₉ buty "" I ^ ydroxyanleelj butyllortas Hydinixytoluoij Prepylgalla% iain- tütraesalgaäus'a, Xpfai- = j 21t3ron "n = ₃ phosphorus" and and your A

The amounts of the LIAA sand ta Ii ^ ₉ η in Ί · 'products present invention are available, aind not; Critical and knowledgeable about cautiously wiilfca Bur ^ Lcha Yarileren- Vcr? / ugew "loe ll lay every main concern!;" !! ® 'JuIi ^ ' ./asser, early and sugar in one

0 0 9 8 8 2/1560

lower proportion, based on the total composition, while the fat is preferably a major component in the largest amount is present, the following concentrations of the constituent are particularly preferred

Product ZU8 amine formulation component

Weight percent Product (40 ■ - O (0.5 » of - 83 (12 - 12 (0.05 30th -45 ( 8th - 55) 5 > 40 (0 ₉ 02 0 (0.15 30) 2 - 5th (20 - 18) 0 -OpD 0 - 1o 0 - 0, 4 _P 0) 0 . ·· 5 «0.1) 0 * »1 _s 0 - 40 -0.25) 10 30) ₀

sugar

fruit

Aroma

dye

Thickeners (oils and / or starches) Mold prevention agent and stabilizer Vitamins and minerals emulsifier shaker

Water (including that of the fruit)

Auagespx'ochen good results are obtained when the components in the product the concentrations given in hammers to · » point- ·

Kit excludes the gum or the starch müs3en present in the aqueous phase _f, the optional ingredients in the aqueous or in the fat or QIphase before Ver · = mix of both present seinο ä

! In the first stage of the process for manufacturing the product according to the invention Zuckereirup is with all, or "he" shared fruits mixed and then preferably at elevated temperatures, especially at about 79 -. 85 ^0C, treated to pasteurize uo the fruits " However, this is not necessary if sterilized fruits are used., The fruits should preferably remain in the aqueous phase for at least 20 minutes in order to reduce syneresis in the end product.,

In a preferred method for producing the products according to the invention, the oil phase is produced by that the fat or oil components together old other Be =

00988 2/1560

BATH

■ - β - 2D30G70

et and share, where appropriate vorließ "η ΙεΰηίΜΝϊ * sum Bsispie.1 colorants" ekaitoffe Gesehm & and Emulgifir.Qitt ^ lj brings _o Beatandteile are then mixed? until mm ®i »homogeneous product is obtained» If a semi-fat or solid® »fat is used, the butter machine is heated by means of Msiz spirals, in which the mixture liquefies 2m and makes it easier to pump or mix« The temperature to which the da® material he "is hltzt" depends on the melting point and uen Terarbeitungeeigen "" transactions dee Fettee from "After the Sohauslggsehl & gen the oil phase will _f then rapidly cooled before @ ¥ §rrl0htung is mixed with dtr aqueous phase in a conventional shortening · or Margtärin that The amount of oas introduced after adjusting the density of the fat by incorporating an amount of oil, for example air, nitrogen or carbon dioxide, is preferably made up of a pre-crystallization unit and ^{M Votator units connected in series} 20 bip about 45? q1o ~ $ s, but you can more or less verwendeno after nothing u u necessary to spreadability ·

The cooled oily © md aqueous® phase is then formed with the End products in a mixer, which consists of a modified th "Votator B" unit with fixed and movable other grasping fingers, whereby the wäßrig® phase through a feed pump is supplied o The product can then be immediately filled into suitable sales containers.

The emulsion containing oil and water in the formable spread preferably consists of a water-in-oil emulsion

The following examples illustrate the present invention finding even more ο

Example 1 ° An aqueous phase is made up of the following ingredients Aqueous phase Components by weight

_. of the product

Sugar syrup (67 i> sugar solids) 26.0 Carboxymethyl cellulose 0.2

009882/1560

Ingredients Prosent by weight Whole seedless Thompson raisins 3 »3

Crushed Seedless Thompson Raisins 3 ₉ 3

Cinnamon 0.52

Punch 2antβ currants 6.6

oil phase

Hydrogenated cottonseed oil 48.0

Lecithin 0.11

Remainder (dye (Oarotim 5700 units -

to 453 g) and water) to 100.0 »

The seedless Thompson raisins are previously crushed in a Hobart cutter, giving an average particle size of about 0.8 mm. The aqueous phase containing the raisins is prepared after standing for 20 minutes as described above preferred ferfateen of the products according to the invention described in a modified "Votator B ^M unit" mixed with the oil phase previously

Bas Bndprodukt was 6 Honate at 7.2 ^c 0 stable "and di« kept their easy aufgestrielitn ursprünglioJüio Ieichfa @ it and did not. "Aage · extended Synäreseο Das.Produkt was w mk uniform vma aiolif gritty and could at room temperature

For other products, the crushed and whole BoeinftB by crushing dates, figs ,. Plums and üprikosiin "reotef" All end products had a similar stability and pleasant taste properties »

Example 2ο .

The aqueous * and the oily phase with the following components were produced as described in Example 1 ₉ where the solid substance of the oily phase had a seal® of 6 's / cta? leasing

009882/1560 bad OBiGiNAL

WMflrlga phase

Components eewieateoroaeat • Lactose 5.0 Dextrose 7.0 Vethyloellulose ("Methoeel") 0.1 Ganee blueberries 13.0 ZiBt 0.02 Early aroma 0.08 Sorbic acid 0.05 citric acid 0.05 water 13.0 vanilla 0.3 Potassium eorbate 10.05 (The fruits contained 85-9 © $ water) Oil phase

hydrogenated safflower oil 40 * 0

hydrogenated haps oil 25 _t O

leaithin. ■ O, 10

The watery and the fat «© der Ölphaee wseäqs wi® im Iels # iel under newness« Ines fombspea
High was and «dm · good
showed and im
retained and none

Products - was »based on wm Wll ^ Mcfät *

aischs ¥ on SaflortO. and
ten similar »stability

Example 3.

Components
Oansie Zante-Korintheu Whole seedless Thompsi Chopped seedless «Liquid sugar Goldener Bohrzuoker Kallunsorbat

009882/1560

■ ■. . "■ - J * ■ 2030670 Constituent Gewiehteoroeeat eel* 1.0 Butylitrt «! % dr © zgraniasa 0.002 Ethylenediamine-tttraesiic acid 0.005 Caramel (powdered) 0.07 Cinnamon (powdered) 0.26 Garboatymethyloel3.nl eyelet 0.2 03. ®oreeitt-aiiit -. 0.02 water 10.397 (The fruit contained 18Jt Vaesei ⁵ ) Oil phase Partially drilled cottonseed and soybean oil 48.0 Honoglyoerid 0.22 Lesithin 0.12 Carotene (4 _S 4 fP®) 0.06

The aqueous phase was prepared by adding "r trooknen.Bestandteile d su water in a Ffaudler ^m £ ^w -liisüh efäS hergeeteilt". Bimp added the sugar syrups and eosins and pasteurized them

Uesaatni so hung by 20-minute s Krhit ssen to 82.2 ⁰ Oo Me pasteurized phase was then ^{cooled to 37.8 0} C »

Ηβη exhibited the ülphase a strukturierte8 shortening ago <> The aqueous phase was mixed in an internally lined mixers with the oil phase in a ratio of 52: As · filled i Bndprodukt was obtained in Bundfäseer from "One 4β £ _ο an excellent formable product, that was tasty, uniform, non-gritty and spreadable * The product was stable for more than 6 months at 7.2 ° C

Example 4o Aqueous phase Components Weight percent Sugar Syrup (67 ^ Sugar Solids) 26.0 öarboxymetl ^ rlcellulose-öummi 0.2 ffanse blueberries 9.9 Crushed blueberries 3.3

009882/1560

Beatand parts weight percent Ziwt 0.32

Waeser ίϊ, | 5

(The fruits contained 65 ~ 9 <¥ water,)

fllphaae

Hydrogenated β Bauanrollcft & enol 48.0 Lecithin Op11

Monodiglyceride (concd) 0.22

The aqueous and the oily phase were prepared and ground they according to the procedure of. Example 1 °

The end product was tasty and stable under normal storage conditions. The fruits retained their original softness and showed no extensive synergies. The product was auoh tasty, even and non-gritty and easy to use spread lightly at room temperature «

Example 5c Components using the A product according to Example 1 was produced Lactose following components h @ rs Dextrose Aqueous phase Methyl cellulose ("Methocel") Weight percent Crushed dates 5.0 cinammon 7.0 Fruit flavor 0.1 Sorbic acid 13.0 citric acid 0.02 Waeser 0.08 vanilla 0.05 Potassium Asorbate 0.05 (The fruits contained 20 ~ 25 # water “i 13.0 0.3 0.05

009882/1560

ülyhase

Component"

Milk fat 65.0

lecithin 0.1

An excellent malleable product was obtained that was eohaaok-like, uniform, and non-grainy. The product also showed gate stability under normal storage conditions »

A similar product is obtained by introducing 0.5 parts by sewing emulsifiers of the type ^M f * eea 60 "and" Twa «si 80"(Folyoacyäthylen-Borbit-monoglycerid-'Derives) into the oil phase »

The test on spreads of the present invention can be applied to bread spread on or for filling or protruding pies, Cakes »Buns, sandwiches and the like have been used»

Claim "

009882/1560 _b ad

Claims (17)

P a t β a t a η β ρ r ü β η β 1) Fruit pulp, characterized by a® formable «emulaion a Speieedle and from uncooked whole or »given, Bit a sugar syrup of canned fruits, with the 2suoker syrup the aqueous phase of the EauXsiön, in which the fruits the » are pergated, forms » 2) Fmchtauf dot nmh claim ₉ g i © @ k®ims IETA @ t ius h ^ mn content 30 - Θ3 Gewo »# fat, 5-45 Öew _o - ^ Zuek» r _y 2 - 40 wt P and Früoätea. 10 - 40 Chnio-9S water, based on the volume of the 3) fruit spread after don by a content of margarine or 4) fruit spread naeli. the by a content of 5) Friieätauf st riefe neel kennseielinet through @ ia @ s 6) Fzuohtauf strieii namk eiaea durok oiiaos content 7) fruit on strick ßaek ad® marked by ®in®a OeMLt aa 8) Fruehtanf strloh -aaefe one »der kennzoiülHiet by one ßelialf aa additional margarine! » etsndt β ils® 9) Frueirtsaofstriea nsea one of the denoted by a uetelt se 0, < 10) early days kennseleimet through eiaea SgAaLt @n 11) Fruchtaufstricl saefe one 009802/156 kennseicbne ^; for a content «η an aerated edible oil or edible fat 12) Process for the production of a fruit spread with improved shelf life according to claims 1-11, characterized in that " m & n ganu or" brought fruit into contact with a sugar syrup without boiling the early morning and then a mixture of sugar syrup with the content the uncooked prita with an edible oil or edible fat to form a formable emulsion in which the fruits are dispersed. " 13) method mesh claim 12, characterized in that The sugar syrup is heated before mixing with the oil or fat. Process according to claims 12 or 13 "characterized in that the fruit is brought into contact with the sugar syrup for at least 20 minutes before mixing with the oil or fat". 15) Method according to claims 12, 13 or Ik _9, characterized in that nan a sugar syrup with a content of μ 5 - 45 wt .- $ sugar is used. 16) Method according to claims 12-15, characterized in that the oil or fat is cooled and processed in surface heat exchanger units equipped with scrapers before mixing with the sugar syrup containing the fruit will. 17) Method according to claim 16, characterized in that the fat before the Vemisehen nit containing the fruit Sugar syrup is aerated. 009882/1560