DE3236762A1 - Marmalade-like sweet bread spread made of fruits and fruit juice concentrates - Google Patents

Abstract

To avoid nutritionally confirmed disadvantages of the consumption of conventional marmalades, jams and jellies made with refined white sugar, a sweet bread spread is produced from fruits, without the use of white sugar, other sugars, sugar replacers and sweeteners, using fruit juice concentrates such as concentrated apple juice, concentrated pear juice, grape juice concentrate, and rectified grape juice concentrate, which contain low levels of flavour substances and fruit acids. The bread spread has a marmalade-, jam- or jelly-like consistency, a non-caramelised sweet taste, typical of fruit, contains valuable constituents of the fruits and can be produced with known equipment and production processes without additional expenditure of time, energy and money.

Description

Description:

Jam-like sweet bread spread made from fruits and fruit juice concentrates The invention relates to a sweet spread made from fruits according to the preamble of the claim.

The spread should be like jam, jam or jelly Have consistency, d.l. thick, lumpy or gelatinous, spreadable and how conventional jams, jams or jellies are used.

S Sweet spreads made from fruit (jams, jams, jellies) are mainly made with sucrose (white sugar) as crystal or liquid sugar, to a lesser extent with other types of sugar or for special diet purposes with sugar substitutes (Fructose, sorbitol, xylitol) and sweeteners 6 (saccharin, cyclamates). The function of the sugar is to sweeten the product and to sweeten the major part the dry substance of the end product.

However, nutritional science recommends limiting consumption of refined sugar, since he 7 1) A. Elanselmann, Practical Country Book of the Jam Cooker. 6th edition, Verlag Güter llempel Braunschweig 195O, pp. 23, 28 f and 86.

(1) promotes the development of dental caries2) (2) almost free of essentials Nutrients is 8 The invention is based on the object of the formulation and production process for a sweet spread made from fruit, which is essential in the product properties comes close to the traditional jams, jams and gelces, with the well-known Equipment and production processes for jam production created Can be, but without the addition of white sugar, other types of sugar, sugar substitutes or sweeteners, if possible only made from fruits. But should the serious negative effects of thickening a fruit on the consistency of jams, i.e. the increase in the dry matter content from average 10% by weight of the fruit to 60-65% by weight of the jams / jams without any dry substance content Addition to be avoided: 11 Nutrition Report 1976. Ed .: Deutsche Gesellschaft for Nutrition e.V. on behalf of the Federal Minister for Youth, Family and Health and the Federal Minister for Nutrition, Agriculture and Lorsten. Printer llenrich, Frankfurt am Main 1976, pp. 145 f and 149.

12) Recommendations for nutrient intake. Ed .: German Society für Irnahrung e.V. Umschau Verlag Frankfurt am Main 1975, p. 20.

(1) Exposure to a high temperature (80 - 1100C) over a very high long duration and the resulting change in taste (carmeiization) , the consistency of the fruit (disintegration of the cell structures) and loss of the valuable Ingredients (vitamins).

(2) I-Iohe costs due to high expenditure of energy and time as much as large loss of substance of the expensive fruits used.

This object is achieved in that instead of White sugar, other types of sugar, sugar substitutes and sweeteners, fruit juice concentrates of 15 fruits that have the following properties: (1) low content of flavors; (2) low fruit acid content; (3) inexpensive, because it is made from cheap fruit varieties.

The following fruit juice concentrates are suitable for this purpose: (1) Apple syrup and pear syrup when processing flavor-intensive fruits with a low content of fruit acids; (2) Grape must concentrate during processing of fruits with a low taste intensity i Lät and low fruit acid content; (3) Rectified grape must concentrate when processing fruits with high content of fruit acids.

The use of commercially available pre-concentrated fruit juices with Dry material content of 5 () - 80% by weight crm (5 makes it possible to produce marmelaclen Dry matter content of the.

19 Fruit spreads with comparably short periods of time how to achieve with the use of liquid sugars. As a result, the value remains: qebenden Ingredients of the fruit, lumpiness: and typical taste are largely preserved. The mostly contained in the dry substance of the fruit juice concentrates Monosaccharides glucose and fructose cause a jam-like sweetening of the Spreads.

The known equipment and production processes of the jam, The use of fruit juice concentrates will help make jam and jelly instead of sugar not touched. Depending on the type of fruit, 30-70% by weight becomes fruit (fresh or frozen fruit, pulp, fruit pulp or fruit juice :), 20 - 70% by weight Fruit juice concentrate as well as pectin, edible acids, herbs and 22 spices, depending on your needs, Buffer salts, alcohol, nuts, honey or juice from beetroot are added and added to the desired dry matter content boiled down.

The advantages achieved with the invention are in particular: that a jam-like, sweet bread roll made of fruit instead: with nutritional science Refined white sugar not recommended using fruit juice concentrates 100% (less other additives such as pectin etc.) made from fruits with typical fruit taste, valuable ingredients and lumpiness of the fruits used in the same wcisc as in conventional jam production are preserved and the production costs are those of the conventional jam, Do not exceed jam and jelly production.

Claims (1)

1 Claims: Jam-like sweet spread made from fruit and fruit juice concentrates, characterized in that the sweet spread is produced is made from fruits and contains little flavoring and fruit acids Fruit juice concentrates such as apple syrup, pear syrup, grape must concentrate and rectified grape must concentrate without any addition of white sugar, others Types of sugar, sugar substitutes and sweeteners.