HU193502B - Method for producing easily formable, stable, creamlike fuit and/or vegetable foams - Google Patents

Abstract

Activated fruit-vegetable pulp is whipped in an acidic medium with the addition of milk protein powder. Egg protein and saccharose ware added and the mixture is whipped again until its volume is increased 4-6 times. The foam obtd. is mixed with a strup at the required temp., having the necessary solids content and thickener-stabiliser mixture, and whipped again. The resulting fruit-vegetable whipped cream will have the desired rheological properties and can be formed and coated by machines.

Description

FIELD OF THE INVENTION The present invention relates to the production of well formulated, long lasting creamy fruit and / or vegetable foams by foaming a specially prepared fruit and / or vegetable, protein and sugar mixture, then mixing a sugar cake containing a thickening stabilizer mixture and foaming the resulting foam. The process of the present invention provides, among other things, light fruit and / or vegetable-based creams which, by their consistency, are suitable for machine shaping and coating with chocolate.

It is a relatively durable foam composition adjustable based on the Hungarian Patent Specification No. -185 '620 ... According to the process, a pre-frosting / foam latex colloidal dispersion system is prepared by adding a sugar cooked at 115-118 ° C to a foam containing preserved egg white and sugar at a pH adjusted to the isoelectric point of the system. Then, at 50 ° C, gelatin solution, flavoring, coloring and flavoring agents are mixed into the system and then, with further intensive mixing, a final volume foam is formed. The protein-based foam formulation prepared by the process is stable for 45-60 days and is suitable for coating. However, said patent does not provide guidance on how to incorporate a vegetable or fruit component into the foam while maintaining the beneficial Theological properties of the foam.

No. 27,347,777. The disclosure document of the Federal Republic of Germany describes the production of foams containing fruit or vegetables. According to the method, the vegetables or fruits are cooked, crushed and added to the resulting low dry matter pulp without froth having protein content and gelling or thickening agents. Subsequently, the whipped protein is gently added at 60-80 ° C. The process allows only the production of low-vegetable or fruit-containing products, so that the beneficial nutritional biological and physiological effects of fruits and vegetables cannot be sufficiently exploited. The structure of the foam is essentially formed by surrounding air bubbles introduced into the protein as a film of heat-denatured protein. In the product so produced, the vegetable or fruit is not involved in foaming or in maintaining the consistency of the foamed cream.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a process for the production of high fruit or vegetable dry solids, stable, delicious, with advantageous rheological parameters, machine-formable foam with a long shelf life.

The present invention is based on the discovery that when fruit or vegetables are foamed enzymatically and foamed by adding milk powder concentrate in powder form, then 2 egg whites and sugar are added to the foam and foam is added to the foam containing a thickener-stabilizing mixture, and then briefly foaming, to obtain a foam formulation having the properties of the invention.

This discovery is surprising because the process of the present invention provides a stable foam formulation containing relatively large amounts of fruit and / or vegetable solids relative to prior art processes.

The beneficial properties of the fruit and / or vegetable foams produced by the process of the invention are believed to result from the disruption of the cell or polysaccharides of plant cells, pectins and hemicelluloses by interacting with the blended proteins, interacting with each other and blowing air. in the form of a film, which are attached to the egg white sugar foam added in the next step. Thus, the plant cells themselves are involved in foaming, which allows the proportion of fruits and / or vegetables in the foam compositions to be increased without adversely affecting the rheological properties of the foam.

FIELD OF THE INVENTION The present invention relates to a process for the production of a well-formulated, durable, creamy fruit and / or vegetable foam by foaming a mixture of pre-treated fruit and / or vegetables, protein and sugar followed by admixing sugar boiling containing a thickening stabilizer mixture and or lyso-chemically digested fruit and / or vegetable pulp with a pH value of 3-5% and a dry matter content of from 10% to 80% by weight, and preferably from 4% to 60% by weight of the milk protein concentrate, and the mixture is foamed up to 2-3 times volume; the foam is blended with 4-25 wt.% egg white protein and 15-30 wt.% sucrose, and the foaming is preferably continued at a 4-6 fold volume increase, and the foam is 75-85 wt.% dry at 70-75 ° C. and from 0.5 to 5, based on the weight of the product Is mixed with sugar syrup containing 0% by weight of a thickening stabilizer and the mixture is post-foamed. The milk protein concentrate may be ultrafiltered or enzymatically produced.

In addition to the operations and the specific order in which they are applied, the gelatinization rate of the foam compositions of the present invention is also favorably influenced by the thickener-stabilizer composition used in the process. This effect depends on the qualitative and quantitative composition of the mixture. Preferably, a thickener-stabilizer composition having the following composition is used: (amounts

-2193502 expressed as a percentage of the finished product)

0.3 to 3.0% agar agar

0.01 to 1.0% locust bean meal

0.001-0.8% xanthan

0.001 to 0.001% alginic acid The extremely powerful gel-forming effect of the agar-agar, the high temperature and shelf-life dependence of the gel formed, can be advantageously influenced by the proposed thickener-stabilizing mixture and the process of the invention. For example, at a given pH and temperature range, locust bean flour, which is well compatible with other components of the fruit foam, such as proteins and carbohydrates, increases the elasticity of the agar gel and retards its syneresis.

The thickener-stabilizing mixture is heated with sugar and optionally starch slurry and mixed at 70-75 ° C with the foam.

In the temperature range of 20-25 ° C, the fruit and / or vegetable foam can be machine-formatted and dispensed well even after intermediate storage.

The following examples illustrate the process of the invention:

Example 1

Preparation of creamy apple mousse (apple marshmallow)

The apples are cleaned of the peel and peel and subjected to a coarse passage. The fruit juice thus obtained was passed through a 0.4 mm mesh plate. finely passage through. The resulting fibrous, dilute pulp is homogenized under pressure at 120 Pa, i.e. partially destroying cellular tissue binders and cell walls, thereby activating the pulp for fruit bean formation while simultaneously reducing viscosity. Subsequently, the pulp is concentrated to a dry matter content of 28-56 ref.%, For example in a film evaporator.

The pulp can also be activated by other methods to form the fruit foam. Cryoconcentration can be used, i.e., the pulp is freeze-dried and the resulting crystals are removed. Activation can take place through the so-called. cell blasting process. The pulp is then pressurized in a container under the pressure of a gas (CO ₂ ) that diffuses into the plant cells and suddenly causes a pressure drop to rupture the cell wall. The digestion process described herein is also applicable to other fruits and vegetables of medium viscosity and dry matter content.

To 41 kg of al mapur, digested and evaporated as described above, 1.5 kg of powdered ultra-filtered milk protein concentrate, 1 kg of lactic acid, 1 kg of flavor and 0.1 kg of food dye are mixed and the mixture is blended at 180-200 rpm for approx. Foam over a period of 15 minutes to a volume increase of 2-3 times. Thereafter, 4 kg of egg white and 13.43 kg of sucrose are added to the foam and the foaming is continued until the volume is 4-6 times higher. We prepare the syrup separately, containing 11 kg of starch syrup and 26.87 kg of the combined thickener stabilizer mixture. The syrup is cooked to a dry solids content of at least 85% by weight and at a temperature of 70-75 ° C with continuous stirring for approx. Stir in the fruit foam for 2 minutes. Let us whisk for another minute. In this way, high quality apple fruit mousse cream is obtained with an even pore distribution with a maximum water content of 25% by weight. The cream can be machine-formulated even after storage at 20-25 ° C. The formulated cream has excellent shape hold and no syneresis. It can be easily supplied with a continuous, covered chocolate coating on a chocolate making machine. The product can be stored for a minimum of 3 to 6 months, depending on the packaging.

Example 2

Preparation of the cream-like apricot foam The apricots, peeled from the skin and the kernel, are comminuted to particles having a diameter of 1 to 2 mm and adjusted to pH 4.5 with lactic acid or citric acid. At 45 DEG C., 0.2-2.0 ounces of pectin glycosidic cellulase enzyme combination are added and the material is stirred slowly for 10 to 15 minutes, followed by high shear mixing, for example, with a propeller mixer. The enzyme combination employed not only allows the degradation of protopectin as a cellular binder, but also partially destroys the cellulose portions of the plant tissue. The resulting slurry (low viscosity) pulp can be easily concentrated in a vacuum evaporator to a dry matter content of 65-75% by weight. Enzymes are inactivated during heat treatment.

To the 51.5 kg of apricot puree obtained after digestion, 2.3 kg (typically 6-10% of the dry matter content of the fruit) is mixed with ultrafiltrated milk protein concentrate and 1.5 kg of lactic acid. The mixture is foamed up to a 2 to 3 volume increase. Subsequently, 25.7 kg of egg white and 25.7 kg of sucrose are added to the foam and the foaming is continued until the volume is increased 4 to 6 times. A syrup containing 7.64 kg of an aqueous solution of sucrose and 4.56 kg of a thickener-stabilizing mixture is prepared separately. The syrup has a dry solids content of 85% and a temperature of 70-75 ° C. The syrup is stirred with the fruit foam under constant stirring and foamed for another minute. The product obtained is low in sugar, has a good enjoyment, has excellent rheological properties, i.e. it can be machine-formatted even after storage at 20-25 ° C. It may have a maximum moisture content of 25% by weight. Easy to coat with chocolate. Shelf life for 3-6 months without damage.

Example 3

Production of creamy carrot foam

The following digestion process is suitable for all high viscosity, low dry3

For exploring fruits or vegetables containing -31935C2.

To 15 kg of grated carrots containing 10-12% by weight of dry matter is added 3 liters of water at 25-30 ° C and the pH is adjusted to 4.0 with citric acid. Add 15 g of pectin-glucosidase (Rohm-Rohament-P) powdered enzyme in a little water. The mixture was stirred slowly for 1-1.5 hours. To the homogeneous paste thus obtained, 7 kg of powdered ultrafiltrated milk protein concentrate was added and the mixture was foamed up to 2-3 times the volume. Thereafter, 4.2 kg of egg white and 15 kg of sucrose are added to the foam and the foaming is continued until the volume is increased 4 to 6 times. The syrup is prepared separately containing 12 kg of starch syrup, 28 kg of sucrose aqueous solution and 1.91 kg of a thickener-stabilizing mixture. The syrup at 70-75 ° C, with a minimum dry weight of 75% by weight, is stirred for approx. Stir in the carrot foam for 2 minutes, then whisk for 1 minute. Carrot cream with moisture content of up to 25% by weight can be formulated well. Molded products are uniform in size and have a pore-size shape and can be coated well with chocolate or sugar.

Shelf life of the product without refrigerated storage is 3-6 months.

Claims (4)

A process for the production of a well-formable, durable, creamy fruit and / or vegetable foam, by foaming a mixture of specially pre-treated fruit and / or vegetables, protein and sugar, then mixing a sugar cup containing a thickener stabilizer and re-foaming the resulting foam if desired. coated, characterized in that 4-60% by weight of milk protein concentrate, based on the dry matter content of the fruit and / or vegetable pulp, having an enzymatic or physico-chemical content of 10-80% by weight, having a pH value of 3-5 and the mixture is preferably foamed to a volume increase of 2-3 times, the foam is blended with 4-25% by weight of egg white and 15-30% by weight of saccharose, and the foaming is suitably continued until the volume is increased by 4-6% by volume. 85% by weight, dry, 70-75 ° C and 0.5 to 5.0% by weight calculated on the weight of the product thickening stabilizer It is mixed with sugar syrup containing a mixture of 20 substances and the mixture is post-foamed. Process according to claim 1, characterized in that it is pressure homogenized as a fruit pulp. excavated and then 28-65% by weight The product is concentrated to 25 solids, preferably apple pulp. 3. The process according to claim 1, wherein the fruit pulp is an apricot pulp which has been thawed and then concentrated to 65-75% by weight with pectin-glucosidase cellulase enzyme combination. 4; Process according to claim 1, characterized in that the vegetable paste is a vegetable product digested with pectin glycosidase enzyme, preferably carrot.