EP2061337A2

EP2061337A2 - Method and device for creating products from a fruit material

Info

Publication number: EP2061337A2
Application number: EP07818133A
Authority: EP
Inventors: Jens Fleisch; Erhard Hilker; Klaus Markwardt
Original assignee: Chocotech GmbH
Current assignee: Chocotech GmbH
Priority date: 2006-09-15
Filing date: 2007-09-13
Publication date: 2009-05-27
Also published as: DE102006043338B4; WO2008031586A3; US8178149B2; DE102006043338A1; US20090169694A1; WO2008031586A2

Abstract

The invention relates to a method for creating products from a fruit material, according to which the water content of the fruit material is reduced in order to achieve a hard leather-type state by continuous short spurts of cooking under vacuum. The hardened fruit material is shaped into individual products. The invention also relates to a device for creating products from a fruit material, said device comprising a processing device (23) for the fruit material and a forming station (24) for converting the hardened fruit material into individual products. The processing device (23) comprises a thin-film cooker (3) and a downstream evaporation chamber (14) under vacuum and comprising a vacuum pump (19). A discharge device (25) for the dried hardened fruit material is provided on the lower end of the evaporation chamber (14).

Description

METHOD AND DEVICE FOR MANUFACTURING PRODUCTS

FRUIT MASS

TECHNICAL FIELD OF THE INVENTION

The invention relates to a method and an apparatus for producing products from fruit pulp. It is about the production of edible products whose essential ingredient is fruit pulp. Thus, a proportion of fruit mass is between 50 and 100% addressed. The term "fruit mass" is thus understood to mean a mass which consists of at least 50% fruit content, in particular up to 100% fruit content. The aim of the invention is the production of products containing such a high proportion of fruit mass, which are free of sugar and fat, in their production so neither sugar nor fat is added or used. The products contain at most a sugar content, as it corresponds to the natural content of the fruit used in sugar. This creates a very natural product with corresponding health benefits. Such a product may be referred to as fruit leather. The fruit pulp used and used for the preparation can be used as Fruchtpüree, as a natural fruit juice, as a concentrated or thickened fruit juice, fruit concentrate, fruit pulp, fruit pulp, in the form or with the addition of pulp or in any combination of these ingredients. It is important to recognize that it is not a confectionery, so neither sugar nor fat is used in the manufacture of the products.

STATE OF THE ART

It is known a method for the production of products from fruit pulp, in which the pulp is treated batchwise. The fruit pulp is based on documents in the form of Baking trays poured out and so the water content lowered by subsequent drying to achieve a leathery state. The drying usually takes several days in ovens, which are traversed by hot air. In this way, a leathery fruit mass is produced, which is then broken up into individual products. The shaping takes place in pieces or strips, by longitudinal and transverse cutting.

From DE 36 88 940 T2 a device for drying fruit pulp and similar products is known. This fruit pulp or fruit pulp is converted into a leathery state. The treatment of drying is similar to a water bath by a thin film-like substrate, in particular a web of polyester film, applied to a very long water channel and the fruit mass is poured onto the plastic carrier. The water is heated close to the cooking state, so that the substantial heat is supplied by the carrier material to the fruit mass. The drying process takes about 2 Vi hours until the desired consistency of the fruit leather is reached.

From the PCT application with the publication number WO 2006/016897 A1, a process for the production of products which are confectionery goods is known, since the essential constituent of the products produced are sugars or related substances. The used saccharides are used in a proportion between 30 and 80%. Furthermore, swelling agents and thickening agents and water are used in the production. Fruit masses may also be added as an ingredient to affect the taste of the manufactured product. The preparation is batchwise by the ingredients are thoroughly boiled in a closed container while stirring, so that a mass is produced, which has a dry matter between about 85 and 92%. The set contained in the container is cooked for a relatively long time between 15 and 60 minutes and stirred. The container is closed in order to avoid any water or vapor removal. In certain applications, the container can also be opened temporarily and thus connected to atmospheric pressure. In this way, also fruit leather can be produced, but all contain sugar as an essential ingredient. The sugar significantly influences the texture and the structure of the manufactured products. The products also contain thickening agents, for example in the form of pectin. The batch-wise mass is led out of the boiler of a pump and molded into the individual products, with roll former and longitudinal and transverse cutters can be used. in the Contrary to the subject of the application, this is the production of a sugar containing sweetener.

OBJECT OF THE INVENTION

The invention has for its object to provide a method and an apparatus for performing the method, which allow a continuous production of fruit pulp products, in the production of which neither sugar nor fats are added. The essential component of the product consists of fruit pulp and should have a dry matter of between 80 and 90%. The products may contain in relatively small proportions fillers, such as flavors, colors, glucose syrup, pectin, glucose, fructose and similar substances.

SOLUTION

In a method of the type described above, this is achieved in that the lowering of the water content of the fruit mass is carried out by continuous short-term cooking under vacuum.

DESCRIPTION OF THE INVENTION

As a result, drying no longer takes place over several hours or even days as in the prior art, but on the contrary is carried out very briefly. This aims at a gentle treatment of the fruit mass during drying. The individual components of the fruit pulp, such as fruit pulp, fruit fibers and the like should not be impaired as much as possible, but unchanged in the end product and thus be present. Vitamins and other valuable components of the fruit mass should also not be damaged, but should be preserved in order to produce a healthy product that is particularly close to the natural state of the fruit, which contains neither added sugar nor fats or oils. Although the ingredients of the pulp z. B. processed in an upstream storage tank and transferred to a pumpable state. This serves the continuous mode of operation, in particular the short-term cooking under vacuum. With the vacuum, at least one area of the digester can also be detected. The continuous short-term cooking of the fruit mass takes place under comparatively low temperatures, in particular with a temperature below 120 ^° C. In the case of particularly sensitive fruit masses, the temperature can be further lowered and remain in a range below 100 ^° C.

The continuous process enables the provision of consistent quality. It is no longer dependent on the sentence-wise production and its differences. The short residence time in the digester and the short production time overall result in a gentle treatment of the fruit mass without any damage.

After brief cooking, the leathery fruit mass is transferred to the atmosphere and it follows the formation of the individual products under atmospheric pressure. On the

Way to shaping and after cooking under vacuum can still be added colors, flavors and other such fillers. The shaping of the individual products can be done in various ways, in particular by roll forming or by using a

Extruder, with the cords and similar product strands of different cross sections are produced.

With particular advantage, the continuous short-term boiling in the thin-film process with a residence time of the fruit mass in the thin-film cooker in the range of about 15-20 seconds. In the thin-film process, a thin-film cooker is used, which has a rotor and a stator, wherein there is a relatively thin annular gap between the rotor and the stator. The rotor is filled with scrapers in the area of the gap, which repeatedly remove and mix the mass from the heat transfer surfaces. The heating of the thin-film cooker can be done by steam, but also by electric energy or the like.

Depending on the desired dry matter of the final product, the brief cooking may take place under a vacuum in the range of about 95,000-30,000 pascals, preferably 70000-30000 pascals. The pulp may assume temperatures during the thin film process, which are preferably kept below 100 ⁰ C. On the other hand, it is also possible to apply negative pressures in a range of 95,000-70000 Pascal, so that the fruit mass assumes temperatures in the order of 115-108 ⁰ C. The device for producing products from fruit pulp, which is suitable for carrying out the method, works with a processing device for the pulp, which is followed by a forming station for transferring the leather-like pulp into the individual products. According to the invention, the treatment device comprises a thin-film cooker and a downstream evaporation chamber with vacuum pump located under vacuum. At the lower end of the Ausdampfraums a discharge device for the dried leathery pulp is provided. An essential part of the device is thus a thin-film cooker, ie a cooker, as it is known per se for the production of confectionery. Such a thin-film cooker has a rotor and a stator, wherein the mass to be treated flows through a gap between rotor and stator. The rotor is equipped with scrapers, which remove and mix the mass from the surface of the stator again and again. Such a thin-film cooker can be heated with steam. The thin-film cooker is followed by an evaporation chamber, which is under the influence of a vacuum pump. The thin-film cooker or a corresponding area of it can also be under the influence of vacuum via the connecting line between the evaporation chamber and the thin-film cooker. The vacuum pump serves on the one hand to generate the desired negative pressure and on the other hand, the removal of the vapors. Thus, a drying takes place in the vacuum space, so a significant increase in the dry matter in the range of 80-90%. In that regard, the leather-like fruit mass produces a very healthy product, which can also consume children, in which the continuous addition of sugar products is not desired.

The new device works continuously with consistent quality and reproducibility. It requires only a small space, which is quite contrary to drying rooms from the prior art, which are occupied over days with sheets to be dried or the like. The short residence time in the thin-film cooker has a positive effect on the quality of the product. The ingredients of the fruit mass are treated gently. Ingredients, especially vitamins, but also the structure of the fruit pulp, such as the fruit fibers and the pulp, are not damaged.

The vacuum pump can be designed to generate a negative pressure in the range of about 95,000-30000 Pascal and designed to dissipate the vapors produced during cooking. Thus, the essential drying takes place in Ausdampfraum. The applied pressures depend on the properties of the fruits of the fruit pulp and the desired dry matter in the finished product. At 95000 Pascal pressure in the evaporation chamber is a Temperature in the order of about 1 15 ⁰ C capture the fruit mass. To a range of 70000 Pascal include temperatures in the order of about 108 ⁰ C. In a very large vacuum in the order of 30000 Pascal the fruit mass undergoes a temperature even loading of about 90 ° C.

It is particularly advantageous if a vacuum screw is provided as the discharge device. Such a vacuum screw allows the effective sealing of the evaporation chamber, especially when it is under considerable vacuum. But it is also possible to provide a positive displacement pump as discharge device in order to transfer the leathery pulp from the evaporation chamber under vacuum into the atmosphere and thus to feed it to a further processing.

The discharge device may be connected to the forming station via a pipeline, in which one or more adding stations for colors and / or aromas are provided. In general, a static mixer will be provided to mix the fruit pulp with the colors and flavors before it is fed to the actual shape. The shaping can in turn be realized in various ways, in particular by using roll formers, with which a mass carpet can be formed, which can be subdivided in particular by longitudinal and transverse cutters into bar-like products. However, it is also possible to provide an extruder as an essential shaping element, with which cords of different cross-sections can be produced, which merely have to be cross-cut into the products.

Advantageous developments of the invention will become apparent from the claims, the description and the drawings. The advantages of features and of combinations of several features mentioned in the introduction to the description are merely exemplary and can come into effect alternatively or cumulatively, without the advantages having to be achieved by embodiments according to the invention. Further features are the drawings - in particular the illustrated geometries and the relative dimensions of several components to each other and their relative arrangement and operative connection - refer. The combination of features of different embodiments of the invention or of features of different claims is also possible deviating from the chosen relationships of the claims and is hereby stimulated. This also applies to features that are shown in separate drawings or in their Description are called. These features can also be combined with features of different claims. Likewise, in the claims listed features for further embodiments of the invention can be omitted.

BRIEF DESCRIPTION OF THE FIGURES

In the following the invention will be further explained and described with reference to preferred embodiments shown in the figures.

Fig. 1 shows a flow chart of the essential parts of a device for the production of products from fruit pulp.

Fig. 2 shows a flow chart of the essential parts of an apparatus for producing fruit pulp products in a second embodiment.

DESCRIPTION OF THE FIGURES

Fig. 1 shows a reservoir 1 at the beginning of the device. The reservoir 1 is under atmospheric pressure and is suitable for receiving the fruit pulp and formed. It serves for the continuous supply of fruit pulp to the other elements of the device. From the storage container 1, a pipeline 2 leads to a thin-film cooker 3. In the pipeline 2, a valve 4, a pump 5 and a flow meter 6 are provided. The flow meter 6 is used to adjust flow rates through the pump 5, which are fed to the thin-film cooker 3.

The thin-film cooker 3 has a motor-driven rotor 7, which is provided on its circumference with scrapers 8 in a staggered arrangement. The thin-film cooker 3 also has a stator, wherein between the rotor 7 and stator, a relatively thin gap is formed, through which the pumpable mass is conveyed by the pump 5. The thin-film cooker 3 has a jacket 9, to which a steam line 10 for heating the thin-film cooker 3 is connected. The resulting condensate is led away via a line 11.

From the thin-film cooker 3, a pipeline 12 leads to a closed container 13, which forms or provides an evaporation space 14. In the evaporation chamber 14, the mass evaporates from, ie it is subjected to a drying process. At the lower end of the container 13 and the Ausdampfraums 14, a vacuum screw 15 is arranged, which has the task on the one hand to seal the prevailing vacuum in the evaporation chamber 14 to the outside and on the other hand lead the mass out of the vacuum space. The container 13 and / or the vacuum screw 15 may be provided with a protective heater 16.

A temperature regulator 17 is provided which detects the temperature of the mass in the evaporation space 14 and which controls a valve 18 in the steam line 10. The temperature controller 17 serves to keep constant the temperature of the mass in the evaporation chamber 14. To the evaporation chamber 14 is connected a device for generating a vacuum, the essential part of which is a vacuum pump 19. In a line 21, which leads from the vacuum pump 19 to the evaporation chamber 14, a heat exchanger 20 is arranged. The heat exchanger 20 is penetrated by a line 39, in the cold water fliest. A control valve 40 allows flow rate control or adjustment. The vacuum pump 19 has the task of producing the required vacuum in the evaporation chamber 14 and removing the vapors in order to effect the drying of the pulp and the raising of the dry matter in this manner. In line 21, a pressure gauge 22 is provided, which monitors the vacuum in the evaporation chamber 14. The pressure gauge 22 controls a control valve 35 through which ambient air can enter the line 21. The control is done so that the vacuum is set in the evaporation chamber and then kept constant. The line 21 continues from the heat exchanger 20 via a spray condenser 36 to the vacuum pump 19. The spray condenser 36 may be placed on the vacuum pump 19. Via a line 37, process water enters the spray condenser 37, as required for proper operation of the vacuum pump 19. In line 37, an electromagnetically controlled control valve 38 is provided.

The parts described so far are components of a treatment device 23, which serve the gentle and rapid drying of the pulp. As the second essential component of the device, a forming station 24 is provided. The forming station 24 can be realized in various ways, which is apparent from a comparison of FIGS. 1 and 2.

The vacuum worm 15 here forms a discharge device 25. From the end of the discharge device 25 or the vacuum worm 15, a pipeline 26 leads on to the

Forming station 24. In the pipe 26, a pump 27 may be provided, in particular when shaping in the forming station 24 requires higher pressure. In the pipeline 26, a paint adding station 28 and a further flavoring station 29 are further provided. Finally, a static mixer 30 is placed in the conduit 26 to mix the dried pulp with the added colors and flavors. An essential part of the shaping station 24 is then an extruder 31, which, as shown, has a plurality of outlets, which serve the production of fruit pulp strings. These cords can have a variety of cross sections. They only need to be cross-cut to make products.

The device according to FIG. 1 is operated as follows:

It is a mixture of fruit puree, concentrated fruit juice and pectin in the form of a homogeneous solution which is pumpable and has a dry matter content of about 50%, prepared and introduced into the reservoir 1. From the reservoir 1, the fruit pulp to be processed is fed by means of the pump 5 via the pipeline to the thin-film cooker 3. The thin-film cooker 3 has a relatively large diameter at its rotor 7, while the gap between rotor and stator is dimensioned relatively thin. Via the pipe 12, the vacuum expands in the evaporation chamber 14 in the region of the gap of the thin-film cooker 3, so that the cooking of the pulp is carried out under vacuum. The residence time of the mass in the thin-film cooker 3 is about 15-20 seconds and is carried out at a relatively low temperature, which depends on the particular vacuum applied. At a vacuum of 95,000 Pascal, the cooking temperature is about 1 15 ⁰ C. At 70000 Pascal vacuum, the cooking temperature can be about 108 ° C, while at 30,000 Pascal even a cooking or treatment temperature of about 90 ⁰ C occurs. These relatively low temperatures are used deliberately so as not to damage the fruit pulp, to keep pulp constituents and fibers of the fruits uninjured or un-shredded. The steam consumption for heating the thin-film cooker is relatively low. The rotor can be driven at speeds in the range of 250-400 revolutions per minute. The fruit pulp contains no added sugar and possibly natural fructose, but its inversion is prevented by the short residence time. The temperature controller 17 serves to control the desired cooking temperature. The pressure gauge 22 monitors the vacuum in the evaporation chamber 14, which is also set as constant as possible. The process carried out with the device is a continuous process in which the pulp is continuously processed. In the thin-film Cooker 3 heated mass passes through the pipe 12 into the evaporation chamber 14 of the container 13. About the vacuum pump 19, the intended vacuum is maintained and also the condensed in the heat exchanger 20 vapors discharged. In this way, the dry matter of the fruit mass is raised to a range of about 80-90%. Trained as a vacuum screw 15 discharge device 25 is used to transfer the fruit pulp from the Ausdampfraum 14 in the pipeline 26 and the further promotion of the pulp to the forming station 24 with its essential part in the form of the extruder 31. In the pipeline can add stations for color 28 and be provided for flavors 29. The static mixer 30 serves to uniformly mix the fruit pulp with the supplied colors and flavors.

The illustrated in Fig. 2 embodiment of the device is in many areas consistent with the embodiment of FIG. 1, which is why reference may be made thereto. Only the discharge device 25 is realized here in the form of a positive displacement pump 32 which is arranged at the lower end of the container 13 and the Ausdampfraums 14 and the fruit pulp out of the Ausdampfraum 14 and transferred into the pipe 26. The heat exchanger may be connected to a circuit for service water. The spray capacitor 36 may be omitted. The forming station 24 is designed here as a roll former 33, which serves to produce a carpet 34 of pulp. This carpet 34 is then cut into bar stock via longitudinal and transverse cutters (not shown).

The preferably used with the apparatus of FIG. 2 negative pressures are in a range of 95000-70000 Pascal, including cooking and Austampftemperaturen the fruit mass between about 115 ⁰ C and 108 ⁰ C. This device also works quickly and gently, in particular with a residence time of a few seconds.

LIST OF REFERENCE NUMBERS

Reservoir 31 extruder

Pipeline 32 positive displacement pump

Thin-film cooker 33 roll former

Valve 34 carpet

Pump 35 control valve

Flow meter 36 spray condenser

Rotor 37 line

Scraper 38 control valve

Sheath 39 pipe

Steam line 40 control valve

management

pipeline

container

evaporating chamber

vacuum screw

Heating protection

thermostat

Valve

vacuum pump

heat exchangers

management

pressure gauge

conditioning device

forming station

discharge

pipeline

pump

Addition station color

Addition station aromas static mixer

Claims

1. A process for the preparation of products from fruit pulp, wherein the fruit pulp used z. B. a dry matter content of about 50% and a water content of about 50%, if necessary. In addition to fillers in relatively small proportions, by the water content of the pulp is lowered to achieve a leathery state and the leathery pulp is formed into individual products, characterized characterized in that the lowering of the water content of the pulp to achieve a dry substance content of the pulp in the finished product in a range to about 80 to 90% by continuous short-term cooking under vacuum.

2. The method according to claim 1, characterized in that the continuous short-term cooking of the pulp takes place below a temperature of 120 ⁰ C.

3. The method according to claim 1 or 2, characterized in that the leather-like pulp is transferred to the short-term cooking under vacuum in the atmosphere and the formation takes place in individual products under atmospheric pressure.

4. The method according to at least one of claims 1 to 3, characterized in that the continuous short-term boiling in the thin film process with a residence time of the fruit mass in the range of about 15 to 20 sec.

5. The method according to at least one of claims 1 to 4, characterized in that the brief cooking is carried out under a vacuum in the range of about 95,000 to 30,000 pascals.

6. Apparatus for producing products from fruit pulp, wherein the fruit pulp used z. B. a dry matter content of about 50% and a water content of about 50%, if necessary. In addition to fillers in comparatively small proportions, with a processing device (23) for the pulp and a forming station (24) for transferring the leathery pulp into the individual Products, characterized in that the processing device (23) comprises a thin-film cooker (3) and a downstream, under Vacuum standing Ausdampfraum (14) with vacuum pump (19) and that at the lower end of the Ausdampfraums (14) a discharge device (25) is provided for the dried leather-like pulp.

7. Apparatus according to claim 6, characterized in that the vacuum pump (19) is designed to generate a negative pressure in the range of about 95,000 to 30,000 pascals and designed to dissipate the vapors formed during cooking.

8. Apparatus according to claim 6 or 7, characterized in that as Austrags- device (25), a vacuum screw (15) is provided.

9. Apparatus according to claim 6 or 7, characterized in that as Austrags- device (25) is provided a positive displacement pump (32).

10. The device according to at least one of claims 6 to 9, characterized in that in one the discharge device (25) with the forming station (24) connecting pipe (26) one or more addition stations (28, 29) for colors and / or flavors and a downstream static mixer (30) are arranged.