DE3638662C2 - - Google Patents

Description

The invention relates to a method for manufacturing of fruit foam dishes based on fruit, vegetables or spices without or without significant fat and protein content for finishing or garnishing or filling Ready-to-eat foods, such as desserts, ice cream, Yogurt, baked goods and the like and for consumption as a single meal.

By foaming such dishes with air or Gases become a pleasant consumption through a loose, achieved a foamy consistency, with the Fruit aromas accumulate in the air bubbles and thereby having an organoleptically stronger effect, the Volume is increased and defined within limits Relative to this, the nutritional value is reduced so that an energy-reduced effect is also achieved.

DE-OS 21 47 093 are garnishes, spreads and frozen low-energy desserts as imitations of oil-like, fatty ones Spreads such as butter, margarine, cheese or dips, frozen Desserts, including ice cream and sorbet as well as puddings, glazes, sauces and the like and also known shaving creams. The imitated Food of this type is not intended to be food with nutritional value, they should just  satisfy the pleasure of eating in any amount, if this is desirable or is necessary for dietary reasons. They represent aqueous foams according to claim 1 the composition up to 55 percent by weight non-aqueous components, such as fructose, max. 5% Fat, 0.33 to 7.5 percent by weight of a special Polyglycerol fat ester, 0.2 to 3 percent by weight hydrophilic colloid.

The subclaims 2 to 27 in connection with the examples A to R refer to special recipes, their end products in one or two-stage manufacturing processes always as an outstanding, inventive feature represent oily imitations. The recipes are as Deliveries for the production of oil-like imitations of food in households or diet kitchens, they must be under high, within narrow tolerance limits temperatures to be observed in one and also in two Stages are processed. It turned out that the Use of polyglycerol fat tester no structural stability is to be achieved over a longer period of time, rather there is a negative influence in this relationship which leads to saponification of the emulsifier, which results in the complete loss of the foaming property and the product is also strongly negative organoleptic influenced. Accordingly, these give suggestions for production of fructose preparation for industrial production of foam dishes in relation to the inventive task no clues.

According to a proposal for the preparation of edible aqueous Dessert gel, US-PS 35 56 810, is used instead of gelatin, where the solution is cooled relatively long must be connected to prevent syneresis  of calcium sensitive, low esterification Pectin, locust bean gum, potassium sensitive Gum from the group of potassium sensitive carrageenan and furcellaran and calcium sensitive Carrageenan added. However, this is not one to produce low-energy foam food with a high premium.

Making an open, frozen Desserts are proposed according to FR-PS 25 16 753, a mixture of fruits, sweeteners, acidifiers, Gums, emulsifiers, fatty triglycerides and dextrins to use. It is a fat and protein-containing frozen foam dish that is at room temperature is not structurally stable.

An improved fatty emulsifier for improvement of food, cosmetics and pharmaceuticals Preparations are treated in US Pat. No. 3,228,772. However, this does not provide any suggestions for improvement fat-free foam dishes.

The foaming of food is already achieved the listed properties or a part the same often with whipped cream, protein-sugar Foam dishes, often referred to as meringue, Ice cream, puddings and similar mixed dishes applied, partly natural or nature-identical Fruit flavors are added.

So far it has been to achieve the desired Flavor quality, foam size and structural stability required components Protein, sugar and fats or part of these two Use components. This is what it is about  with these desserts for additional or intermediate consumption by a lot nutritious food, often as the final crowning glory larger menus are served. The energy wealth these dishes are often undesirable; he currently has to due to the lack of knowledge of nutrient-poor desserts with the properties mentioned, if such or desserts can be considered to increase and rounding off the epicurean pleasure in purchase be taken. Another disadvantage is that such foods by their ingredients fat-sugar Protein or fat sugar are difficult to digest because they often cause fermentations in the metabolism.

Dairy products such as Quark, yogurt or the like, foamed in Cups offered for sale, and to improve taste as well as increasing diversity they often added fruit products such as fruit raw materials. However, these fruit products lack the special advantages the foaming, in particular the increase in volume, it must therefore - for these fruit components find the desired attention - proportionately much of them are added, which is expensive.

Finally, such foamed milk products with corresponding fruit fractions to homogeneous Mixtures made and also sold in cups offered, but with the same disadvantages mentioned are available.

The invention has for its object a method for the production of foamed, structurally stable and temperature sensitive as well as inexpensive Fruit dishes based on fruit, vegetables or spices, so using fruits from fruits or corresponding  known fruit raw materials or fruit extracts respectively fruit concentrates, but also common vegetable additives, such as paprika, horseradish, Mustard, grated cucumber and the like, as well conventional flavor carriers, such as. B. vanilla, deoiled chocolate, caramel, mocha or similar, to propose that no significant protein and Contain fat components and also for diabetic Area without sugar, but with sugar substitutes, are produced without the above mentioned disadvantages and limitations of previously known dishes are available. Here it is expedient that the one used for foaming Fruit base material as a finished one-component material for Is made available regardless of the storage time in this deliverable condition none Loss of quality for the manufacture of foam foods.

The foam dishes according to the invention are said to low energy, easily digestible, pleasant to eat and be inexpensive to manufacture, the desired volume increase enable from 70 to 150% and more as well long-term structure-stable and temperature-resistant be that they can be combined, refined, garnished other dishes or for incorporation into them, such as. B. in desserts, desserts, dairy products, whether or not related on the incubation of the same, baked goods or as Single dishes can be used. These new ones Foam dishes should also be particularly suitable be in containers, such as mugs, bottles, cups, preferably in layers with other dishes or alone, as well as placed in a dispenser bag for well-known decorating to become.  

The current structures of the sale of finished Food products require these properties, therefore high transport, heat and freeze stability as well as a long shelf life is guaranteed and an appealing presentation and effective presentation is present. Therefore, such foam dishes be largely immobilized in the aqueous phase, to dissolve the other components to exclude the composite finished dishes, whereby a defined weight must also be available, so that they can be on or in other dishes, such as yogurt or other creams, when introduced into preferably transparent cups swim or as clearly protruding intermediate layers fixed stay and not sag or climb undesirably.

This problem is solved by a process in which to achieve a foaming 70 to 150% and more, based on the fruit base with 10 to 70% Dry matter, at an impact temperature of about 7 to 9 ° C, a finished one-component fruit base in the following recipe is used: either

• - 30-70% of fruit with sweet foam based on sugar, Sugar 20 to 60%, or
• - fruit for sweet foam based on sugar exchange 30 to 70%, fructose 10 to 20%, artificial sweeteners to taste, or
• - fruit for sweet foam based on sugar exchange 30 to 70%, artificial sweeteners to taste, or  
• - for savory vegetable foam dishes fruit 30 to 50%, Small amounts of salt and / or sugar to taste, or
• - quantities of foam concentrates based on fruit concentrate the fruit extracts according to content and taste,

here are in the making of the fruit base to intervene:

• a) hydrocolloid combination 0.5 to 1% by weight, based on the base material, of the following composition: 25% locust bean gum,
  25% pectin, degree of esterification 35 to 38%,
  50% carrageenans,
• b) emulsifier in an amount of 0.03 to 0.08% by weight, based on the base material, as a combination of the following mono- and diglycerides: either
  • - distilled monoglyceride and stearoyl-2-lactylate, or
  • - distilled monoglyceride and diacetylated tartaric acid ester from monoglyceride, or
  • - diacetylated tartaric acid ester from monoglyceride and sodium stearate,
  • - rest of water.

According to the skills of the relevant specialist it is within the scope of the inventive disclosure, to select identical substances for the additives, also to achieve the required or desired mechanical properties of the Foam dishes, the components of the foam machine in in relation to the pressures, the minute speed the mixing head and adjust the air supply accordingly.

The described process of foaming the specified Recipes allow a variety of new, any Combinations with other creamy, firm or frozen food preparations, there being none Mixing or dissolution comes. The clear one Separation of the components remains constant. The foamed product can be resistant to water swim or be immersed in it.

It is particularly advantageous that with the inventive Process also the foaming of products prepared for further kitchen use Food of vegetable origin, such as creamy, foam-stabilized Preparations with horseradish, mustard, tomatoes or other vegetables and spices with stabilizers with little or no sugar, but with salt and possibly vinegar or other edible acids, can be carried out.

The inventive method is also for manufacture of dietary products e.g. B. applicable for diabetics, if the sugar comes from fructose or sugar substitutes, e.g. As sorbitol, xylitol, etc., required in combination with artificial sweeteners becomes.

The particular advantages of the invention are in particular  in that being considered for foaming coming fruit base all the ingredients can contain the recipe and any is storable for a long time. This is for easy and low-risk production of foam dishes, in particular by the suitable one determined according to the invention for this purpose Emulsifier very cheap. Because it has shown that the raw materials prepared for foaming, where other known emulsifiers are used are foamable when fresh, but after a relatively short period of storage Emulsifier hydrolyzed in the medium and thereby organoleptic gives the product a soapy character. After a very short storage time, the basic material is the the unsuitable emulsifiers are not added more foamable because these saponified emulsifiers the otherwise foamable properties of the used Negatively affect hydrocolloids.

It is also advantageous that the foamed fruit, Vegetable or spice foam preparations as one type Emulsion either from sugared dishes, i.e. without or without any notable fat and protein content therefore with high sweetness and taste level are low in energy and easily digestible, or that spicy Vegetable or spice foam dishes also without or only are available with little fat and protein. Not yet known, but it is particularly advantageous that the inventive foam dishes at a high Foaming from 70 to 150%, even in special cases up to 200%, here a relatively high stable Show consistency with good temperature resistance in application areas between minus 30 to plus 45 ° C, with the large volume in the ratio to the mass the impression of a particularly favorable one Offer is conveyed, which is reinforced by that these structurally stable foam dishes are both preferred  in transparent containers for garnish or filling other dishes as well as equally beneficial for direct consumption are suitable.

One of the kind of foam dessert according to the invention additional advantage to be highlighted shows even when eating this food if it is in the frozen or even frozen state, because here a particularly pleasant melting without noticing ice crystals, so a non-gritty one Condition is felt, since the inventive The process does not form any significant ice crystals.

It has been shown that when 95- 105% the taste and the pleasant feeling when Consumption is cheapest, with higher foaming from e.g. B. 150 to about 200% are then considered if this is due to special needs, e.g. B. at festivities of a special kind, such as children's parties, funfair events and the like is desired.

With the help of the following formula, the premium volume can be in percent also by invoice are approximated, namely:

in which:
G ₁ = weight of the fruit base of a volume unit (V _E ),
G ₂ = weight of the broken fruit base in the volume unit (V _E ).

In the case of even foaming, the finest air bubbles are incorporated into the foam food, the dry matter, e.g. B. when using sugar, the desired a _w values are set.

In the following examples, one of the combination used according to the claims, all of the above and equivalent mono- and diglycerides the same Effect. The recipe components understand each other as percentages by weight.

Example 1

For frothing a sugar-sweetened fruit foam dish the possibilities of regulating the foam machine in regarding the supply of the stabilized, pasteurized Fruit raw material system, the gas supply, the pressure and the back pressure of the same and the speed of the Mixing head adjusted so that about 100% foaming, based on the starting quantity of the raw material, is achieved at a temperature of the components from 7 to 9 ° C and the following recipe of the fruit base:

35% strawberries,
46% sugar,
0.8% hydrocolloids consisting of

•  0.2% locust bean gum,
•  0.2% pectin,
•  0.4% carrageenans,

0.05% emulsifier,
Colorings and flavors to taste,
Rest of water.

Example 2

30% strawberries,
23% sugar,
0.9% hydrocolloids consisting of

•  0.225% locust bean gum,
•  0.225% pectin,
•  0.45% carrageenans,

0.07% emulsifier,
Colorings and flavors to taste,
Rest of water.

Example 3

33% strawberries,
18% fructose,
0.05% aspartame,
1% hydrocolloids consisting of

•  0.25% locust bean gum,
•  0.25% pectin,
•  0.5% carrageenans,

0.08% emulsifier,
Colors and flavors to taste,
Rest of water.

Example 4

30% cranberries,
3% horseradish,
5% celery
0.3% salt,
20% sugar,
0.6% hydrocolloids consisting of

•  0.15% locust bean gum,
•  0.15% pectin,
•  0.3% carrageenans,

0.05% emulsifier,
Colorings and flavors to taste,
Rest of water.

Example 5

3.3% instant coffee,
50% sugar,
0.8% hydrocolloids consisting of

•  0.2% locust bean gum,
•  0.2% pectin,
•  0.4% carrageenans,

0.06% emulsifier,
Colorings and flavors to taste,
Rest of water.

Example 6

For foaming a sugar-sweetened soft ice cream Fruit foam dessert using a soft ice cream machine, at that of the finished product the machine at about Leaves -10 ° C, is the following recipe of the fruit base to use:

30% strawberries,
23% sugar,
0.5% hydrocolloids consisting of

•  0.125% locust bean gum,
•  0.125% pectin,
•  0.25% carrageenans,

0.07% emulsifier,
Colorings and flavors to taste,
Rest of water.

Claims (2)

Process for the production of fruit foam dishes based on fruit, vegetables or spices with little or no fat and protein content, characterized in that in order to achieve foaming by 70 to 150% and more, based on the fruit base with 10 to 70% dry matter an impact temperature of about 7 to 9 ° C, a finished one-component fruit base is used in the following recipe: either

• - in the case of sweet foam dishes based on sugar, fruit 30 to 70%, sugar 20 to 60%, or
• - In the case of sweet foam dishes based on sugar exchange, fruit 30 to 70%, fructose 10 to 20%, artificial sweeteners to taste, or
• - in the case of sweet foam dishes based on sugar exchange, fruit 30 to 70%, artificial sweeteners to taste, or
• - with spicy vegetable foam dishes fruit 30 to 50%, salt and / or sugar in small amounts to taste, or
• - in the case of foam concentrates based on fruit concentrate, quantities of fruit extracts according to content and taste,

The following must be included in the manufacture of the fruit base:

• a) hydrocolloid combination 0.5 to 1% by weight, based on the base material, of the following composition: 25% locust bean gum,
  25% pectin, degree of esterification 35 to 38%,
  50% carrageenans,
• b) emulsifier in an amount of 0.03 to 0.08% by weight, based on the base material, as a combination of the following mono-diglycerides: either
  • - distilled monoglyceride and stearoyl-2-lactylate, or
  • - distilled monoglyceride and diacetylated tartaric acid ester from monoglyceride, or
  • - diacetylated tartaric acid ester from monoglyceride and sodium stearate,
  • - rest of water.