DE3941555A1 - Processing berries of sea buckthorn - by treating with chopped, acidic fruit, which produces enzymatic break down of fatty acids and oxidn. prods. in juice or pulp - Google Patents

Processing berries of sea buckthorn - by treating with chopped, acidic fruit, which produces enzymatic break down of fatty acids and oxidn. prods. in juice or pulp

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Publication number
DE3941555A1
DE3941555A1 DE3941555A DE3941555A DE3941555A1 DE 3941555 A1 DE3941555 A1 DE 3941555A1 DE 3941555 A DE3941555 A DE 3941555A DE 3941555 A DE3941555 A DE 3941555A DE 3941555 A1 DE3941555 A1 DE 3941555A1
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DE
Germany
Prior art keywords
sea buckthorn
fruit
berries
fatty acids
juice
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
DE3941555A
Other languages
German (de)
Inventor
Elfriede Dipl Chem Lange
Guenter Klein
Joachim Gerber
Frauke Bauer
Willi Dr Fetkenhauer
Bernd Dipl Ing Sievert
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
VE FORSCHUNGSINSTITUT fur OBS
Original Assignee
VE FORSCHUNGSINSTITUT fur OBS
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Publication date
Application filed by VE FORSCHUNGSINSTITUT fur OBS filed Critical VE FORSCHUNGSINSTITUT fur OBS
Priority to DE3941555A priority Critical patent/DE3941555A1/en
Publication of DE3941555A1 publication Critical patent/DE3941555A1/en
Withdrawn legal-status Critical Current

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Classifications

    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

In processing the berries of the sea buckthorn shrub (Hippophae rhamnoides), the fatty acids, and mono- di- and tri-glycerides contd. in the berries are broken down enzymatically by the addn. of other raw, chopped and un-heat-treated fruits or fruit juices. The process is carried out under sterile conditions and in the absence of air. The process is completed at a pH value below 7, and pref. pH value of 3, after a period which depends on the storage temp. and the acidity of the fruit, but which is not less than twenty-four hours. The raw fruit or fruit juice, which may contain preservatives, is added to the sea buckthorn berries in a ratio of three to ten percent. USE/ADVANTAGE - For processing fruit and vegetables, partic. in the processing of berries, and esp. of the berries of the sea buckthorn.

Description

Die Erfindung findet Anwendung in Verarbeitungsbetrieben der obst- und gemüseverarbeitenden Industrie sowie in landwirtschaftlichen Produktionseinrichtungen bei der Verarbeitung von Beerenobst, insbesondere von Sanddorn.The invention finds application in processing plants of the fruit and vegetable processing industry as well as in agricultural Production facilities in processing of soft fruit, especially sea buckthorn.

Aus Sanddorn gewonnener Saft oder Mark ist ernährungsphysiologisch überdurchschnittlich wertvoll. Er hat einen sehr hohen Gehalt an Vitaminen. Die bisher aus Sanddorn hergestellten Produkte werden jedoch - trotz der wertvollen Inhaltsstoffe - ungern konsumiert, weil sie zwar ein arteigenes, aber unangenehm empfundenes Aroma (molkeähnlich) aufweisen.Juice or pulp made from sea buckthorn is nutritional Valuable above average. It has a very high one Content of vitamins. The products previously made from sea buckthorn are reluctant - despite the valuable ingredients consumed because they are a species, but uncomfortable have a perceived aroma (whey-like).

Dieser sensorisch negative Eindruck rührt von dem hohen Gehalt an ungesättigten und gesättigten Fettsäuren von Mono-, Di- und Triglyceriden her.This sensory negative impression comes from the high content on unsaturated and saturated fatty acids of mono-, di- and triglycerides.

Sanddornsaft und -mark besitzen einen pH-Wert um 3,0 und werden nach vorausgehender thermischer Behandlung als Halbfabrikat unter Normaltemperatur zwischengelagert. Die Aromaprecursoren, wie gesättigte und ungesättigte Fettsäuren und Carbonsäuren, von C₃ bis C₁₈ liegen im Sanddorn in unterschiedlichen Konzentrationen vor und treten besonders bei überreifen oder überlagerten Früchten unangenehm in Erscheinung. Sanddorn enthält offensichtlich keine Enzymkomplexe, die diese Säuren abbauen können. Sea buckthorn juice and pulp have a pH around 3.0 and will after previous thermal treatment as a semi-finished product temporarily stored under normal temperature. The aroma precursors, like saturated and unsaturated fatty acids and carboxylic acids, from C₃ to C₁₈ are in the sea buckthorn in different Concentrations occur and occur especially when overripe or overlaid fruit unpleasant in appearance. Contains sea buckthorn apparently no enzyme complexes that break down these acids can.  

Es ist Ziel der Erfindung, Sanddornsaft oder -mark, auch wenn er aus überreifen oder überlagerten Früchten hergestellt ist, ohne zusätzlichen Energieverbrauch sensorisch so zu verbessern, daß die gesättigten und ungesättigten Fettsäuren und deren Oxydationsprodukte nicht mehr wahrnehmbar sind.It is the aim of the invention to make sea buckthorn juice or pulp, even if it is made from overripe or layered fruit, to improve sensory without additional energy consumption, that the saturated and unsaturated fatty acids and whose oxidation products are no longer perceptible.

Der Erfindung liegt die Aufgabe zugrunde, durch die Nutzung aromabildender aktiver Enzymkomplexe anderer frischer Früchte oder Frischfruchtsaft Sanddornsaft oder -mark so zu verändern, daß die negativen sensorischen Eigenschaften und deren Ursachen durch ein biosynthetisches Verfahren beseitigt werden. Das erfolgt erfindungsgemäß durch den enzymatischen Abbau gesättigter und ungesättigter Fettsäuren bei gleichzeitiger Umwandlung in fruchtspezifische Aromastoffe, indem dem konservierten Sanddornsaft oder -mark zerkleinerte säurereiche Früchte oder deren Rohsaft zugemischt werden. Dieses Gemisch wird unter Luftabschluß und sterilen Bedingungen gelagert.The invention is based, through use aroma-forming active enzyme complexes of other fresh fruits or to change fresh fruit juice or sea buckthorn juice or pulp so that the negative sensory properties and their causes be eliminated by a biosynthetic process. According to the invention, this takes place through the enzymatic degradation of saturated and unsaturated fatty acids with simultaneous conversion in fruit-specific flavorings by preserving the Sea buckthorn juice or pulp crushed acidic fruits or their raw juice is added. This mixture will stored under airless and sterile conditions.

Weiterhin gehört zur Erfindung, daß dem Sanddornsaft oder -mark zur Konservierung 0,45 bis 0,5 g Kaliumsorbat/l oder andere lebensmittelrechtlich zugelassene Konservierungsmittel und Fruchtsegmente säurereicher Früchte oder Frischfruchtsaft in einer Größenordnung zwischen 3 bis 10% zugegeben und unter Luftabschluß in Abhängigkeit von ihrem Säuregehalt und der Um­ gebungstemperatur 24 h bis 6 Wochen gelagert wird.Furthermore, it belongs to the invention that the sea buckthorn juice or pulp for preservation 0.45 to 0.5 g potassium sorbate / l or others preservatives approved under food law and Fruit segments of acidic fruits or fresh fruit juice in an order of magnitude between 3 to 10% added and below Exclusion of air depending on its acidity and the order temperature is stored between 24 h and 6 weeks.

Zur Erfindung gehörig zu betrachten ist, daß die aromabildenden Enzymkomplexe der säurereichen Fruchtart und deren Aromaprecursoren in Sanddornsaft oder -mark biosynthetisch die negativen Fettsäuren des Sanddorns abbauen und ihr eigenes art­ spezifisches Aroma ausbilden.To be considered part of the invention is that the aroma-forming Enzyme complexes of the acid-rich fruit type and their aroma precursors in sea buckthorn juice or pulp the negative ones biosynthetically Break down fatty acids of the sea buckthorn and their own way develop a specific aroma.

1. Beispiel - Sanddornsüßmost1st example - sea buckthorn sweet must

Rohe, gereinigte, intakte, gesunde, säurereiche Früchte oder deren Rohsäfte werden in einer Zerkleinerungsmaschine grob zerkleinert. Raw, purified, intact, healthy, acidic fruits or the raw juices are coarse in a shredding machine crushed.  

Anstelle der grob zerkleinerten Früchte können auch deren Rohsäfte zum Einsatz gelangen. Der Sanddornrohsaft ist nach thermischer Behandlung auf mindestens 30°C abzukühlen und mit 0,45 bis 0,5 g Kaliumsorbat/l oder andere lebensmittelrechtlich zugelassene Konservierungsmittel konserviert einzulagern. Die Fruchtsegmente, vorzugsweise nicht größer als 5,0 mm geschnitten, werden in der Größenordnung von 3 bis 10% dem Sanddorn­ rohsaft zudosiert. Dieses Gemisch bleibt unter Luftausschluß ohne weitere Energiezuführung in Abhängigkeit vom Säuregehalt der Früchte und der Temperatur 24 h bis 6 Wochen stehen, bis die unangenehmen Aromaeigenschaften nicht mehr sensorisch feststellbar sind. Vor der Weiterverarbeitung des Sanddorn­ rohsaftes zu Süßmost sind die Fruchtsegmente abzutrennen.Instead of the roughly chopped fruit you can also use their raw juices are used. The sea buckthorn raw juice is after thermal Cool the treatment to at least 30 ° C and with 0.45 up to 0.5 g potassium sorbate / l or other foodstuffs approved Preservatives must be stored in a preserved state. The Fruit segments, preferably cut no larger than 5.0 mm, are in the order of 3 to 10% of the sea buckthorn raw juice added. This mixture remains in the absence of air without further energy supply depending on the acidity the fruit and the temperature are between 24 h and 6 weeks until the unpleasant aroma properties are no longer sensory are noticeable. Before processing the sea buckthorn raw juice to sweet must separate the fruit segments.

2. Beispiel - Sanddornmark2nd example - sea buckthorn pulp

Rohe, intakte, gesunde Früchte (u. a. Äpfel, Quitten, Birnen, Erdbeeren, Johannisbeeren, Bananen usw.) werden in einem Tauchbad zur Desinfektion mit 70%igem Ethanol gewaschen, abtropfen lassen und schließlich in einer vorbereiteten Zerkleinerungsmaschine grob zerkleinert. Die Sanddornbeeren werden kalt passiert. Das Mark wird mit 0,45 bis 0,5 g Kaliumsorbat/kg konserviert. Die Fruchtsegemente, vorzugsweise nicht größer als 5,0 mm geschnitten, werden unter sterilen Bedingungen in der Größenordnung von 3 bis 10% dem Sanddornmark zudosiert. Dieses Gemisch bleibt unter Luftabschluß ohne weitere Energiezuführung in Abhängigkeit vom Säuregehalt der Früchte und der Temperatur 24 h bis 6 Wochen stehen, bis die unangenehmen Aromaeigenschaften nicht mehr sensorisch feststellbar sind. Dieses Gemisch kann entweder im gegebenen Zustand oder erneut passiert der Weiterverarbeitung zugeführt werden.Raw, intact, healthy fruits (including apples, quinces, pears, Strawberries, currants, bananas etc.) are soaked in an immersion bath washed with 70% ethanol for disinfection, drain leave and finally in a prepared shredder roughly crushed. The sea buckthorn berries are passed cold. The pulp is preserved with 0.45 to 0.5 g potassium sorbate / kg. The fruit segments, preferably not larger than 5.0 mm are cut under sterile conditions in the The order of 3 to 10% is added to the sea buckthorn pulp. This mixture remains in the absence of air without further energy supply depending on the acidity of the fruit and the The temperature is 24 to 6 weeks until the unpleasant aroma properties are no longer detectable by sensors. This Mixture can either be in the given state or again happens to be further processed.

Frische Früchte enthalten aromabildende Enzymkomplexe, die aus Aromaprecursoren (-vorläufer), zu welchen auch die gesättigten und ungesättigten Fettsäuren (C₁₂ bis C₁₈) zählen, fruchtspezifische Aromen bilden. Diese Enzymkomplexe sind am aktivsten in dem aromaentwickelnden Reifestadium der Früchte unter normaler Außentemperatur (10°C bis 30°C) und bei einem pH-Wert, der in der jeweiligen Frucht vorliegt. Fresh fruits contain aroma-forming enzyme complexes Aroma precursors (precursors), including the saturated ones and unsaturated fatty acids (C₁₂ to C₁₈) count, fruit-specific Form flavors. These enzyme complexes are the most active in the aroma-developing ripeness of the fruit under normal Outside temperature (10 ° C to 30 ° C) and at a pH value, which is present in the respective fruit.  

Da die Enzymkomplexe im inneren Zellgewebe der Früchte oder in Samenkörnchen deponiert sind, müssen grobzerkleinerte Früchte oder Frischfruchtsaft den Sanddornhalbfabrikaten zugesetzt werden, damit die Enzymsubstrate - hier Fettsäuren - freien Zugang zu den einzelnen spezifischen Enzymen bekommen.Because the enzyme complexes in the inner cell tissue of the fruit or in Grains are deposited, must have crushed fruit or fresh fruit juice is added to the semi-finished sea buckthorn, so that the enzyme substrates - here fatty acids - have free access get to the individual specific enzymes.

Die Reaktionsschritte sind wie folgt zu verstehen:The reaction steps are to be understood as follows:

S+E₁→E₁S→E₁+P1-n
S=Substrat=Fettsäuren
E₁=Fettsäurenspalt- und Umwandlungsenzyme
P1-n=Spalt- und Umwandlerprodukte aus den Fettsäuren P1-n+E2-n→E2-n P1-n→E2-n+A1-n
E2-n=unterschiedlichste Enzyme, die aus den Spalt- und Umwandlungsprodukten Aromastoffe syntheti­ sieren
A1-n=alle gebildeten AromakomponentenS + E₁ → E₁S → E₁ + P 1-n
S = substrate = fatty acids
E₁ = fatty acid cleavage and conversion enzymes
P 1-n = cleavage and conversion products from the fatty acids P 1-n + E 2-n → E 2-n P 1-n → E 2-n + A 1-n
E 2-n = a wide variety of enzymes that synthesize flavoring substances from the cleavage and conversion products
A 1-n = all aroma components formed

Bei aromaintensiven Früchten mit einem pH-Wert um 3 (Apfel, Quitte, Johannisbeere, Erdbeere usw.) erfolgt die Umwandlung in relativ kurzer Zeit (24 h bis 48 h). Bei Früchten mit höherem pH-Wert - also säurearmen Früchten - ist im Sanddornhalbfabrikat die Reaktionsgeschwindigkeit abgemindert. Die Umwandlung der Fettsäuren nimmt einen größeren Zeitraum in Anspruch.For aroma-intensive fruits with a pH around 3 (apple, Quince, currant, strawberry etc.) the conversion takes place in a relatively short time (24 h to 48 h). For fruits with a higher pH value - i.e. low-acid fruits - is in the sea buckthorn semi-finished product the reaction rate decreased. The transformation of the fatty acids takes a longer period of time.

Claims (2)

1. Verfahren zur Herstellung von Sanddornhalbfabrikaten, ge­ kennzeichnet dadurch, daß die in ihnen enthaltenen Fettsäuren, Mono-, Di- und Triglyceride enzymatisch durch Zugabe von rohen, zerkleinerten, thermisch unbehandelten Früchten oder deren Säfte abgebaut werden und daß die Reaktion unter sterilen Bedingungen und unter Luftabschluß je nach Lagertemperatur und Säuregehalt der Früchte bei einem pH-Wert kleiner 7, vorzugsweise um 3, nach mindestens 24 Stunden abgeschlossen ist.1. A process for the production of sea buckthorn semifinished products, characterized in that the fatty acids, mono-, di- and triglycerides contained in them are broken down enzymatically by adding raw, crushed, thermally untreated fruits or their juices and that the reaction under sterile conditions and in the absence of air, depending on the storage temperature and acidity of the fruit, at a pH of less than 7, preferably around 3, after at least 24 hours. 2. Verfahren nach Punkt 1, gekennzeichnet dadurch, daß die rohen thermisch unbehandelten Früchte oder deren Säfte, mit Konservierungsmittel versetzt, in einer Größenordnung von 3,0 bis 10% dem Sanddornhalbfabrikat zugegeben werden.2. The method according to item 1, characterized in that the raw thermally untreated fruits or their juices, with preservatives, of a size from 3.0 to 10% are added to the sea buckthorn semi-finished product.
DE3941555A 1989-12-16 1989-12-16 Processing berries of sea buckthorn - by treating with chopped, acidic fruit, which produces enzymatic break down of fatty acids and oxidn. prods. in juice or pulp Withdrawn DE3941555A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE3941555A DE3941555A1 (en) 1989-12-16 1989-12-16 Processing berries of sea buckthorn - by treating with chopped, acidic fruit, which produces enzymatic break down of fatty acids and oxidn. prods. in juice or pulp

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE3941555A DE3941555A1 (en) 1989-12-16 1989-12-16 Processing berries of sea buckthorn - by treating with chopped, acidic fruit, which produces enzymatic break down of fatty acids and oxidn. prods. in juice or pulp

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DE3941555A1 true DE3941555A1 (en) 1991-06-20

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4400721A1 (en) * 1994-01-10 1995-09-14 Alpha Engineering Gmbh Entwick Fruit juice drink contg. extracts of sea buckthorn berries and opt. other fruits
DE29520764U1 (en) * 1995-12-29 1996-08-14 ALPHA-engineering GmbH Entwicklung, Projektierung, Realisierung Agrar- und Lebensmittelindustrie, 15806 Dabendorf Cloud-stable mixed juices, nectars and drinks with at least one lipid-containing component, especially with sea buckthorn berry juice, pulp or macerate
EP0777975A1 (en) 1995-12-07 1997-06-11 Societe Des Produits Nestle S.A. Treatment of vegetables and fruit
DE19549289C1 (en) * 1995-12-22 1997-08-28 Alpha Engineering Gmbh Entwick Stabilising turbidity in fruit juices having lipid component, e.g. sea buckthorn berry juice
CN105918982A (en) * 2016-04-01 2016-09-07 刘永华 Sea-buckthorn sauce processing technology

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4400721A1 (en) * 1994-01-10 1995-09-14 Alpha Engineering Gmbh Entwick Fruit juice drink contg. extracts of sea buckthorn berries and opt. other fruits
EP0777975A1 (en) 1995-12-07 1997-06-11 Societe Des Produits Nestle S.A. Treatment of vegetables and fruit
DE19549289C1 (en) * 1995-12-22 1997-08-28 Alpha Engineering Gmbh Entwick Stabilising turbidity in fruit juices having lipid component, e.g. sea buckthorn berry juice
DE29520764U1 (en) * 1995-12-29 1996-08-14 ALPHA-engineering GmbH Entwicklung, Projektierung, Realisierung Agrar- und Lebensmittelindustrie, 15806 Dabendorf Cloud-stable mixed juices, nectars and drinks with at least one lipid-containing component, especially with sea buckthorn berry juice, pulp or macerate
CN105918982A (en) * 2016-04-01 2016-09-07 刘永华 Sea-buckthorn sauce processing technology

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