HU196119B - Method for producing drink of natural vegetable base - Google Patents

Abstract

Natural vegetable based food products are prepared with the use of fermented permeate. Finely diced vegetables are cooked in water and permeate, liquidised. Salt and other additives, e.g. apple puree, may be added. Final consistency is adjusted with permeate. The mixture is again homogenised and thermally treated. High quality nourishing products are obtd..

Description

The present invention relates to a process for producing a natural vegetable based beverage using fermented permeate as a by-product of the dairy industry.

The use of permeate as an excipient in fruit-based soft drinks is known from Hungarian Patent No. 184,103. Vegetables are not mentioned at all in this description. The same can be seen in the publication number 31 37 440 of the Federal Republic of Germany! and Irén Medgyaszai's (1982) thesis submitted to the College of Food Industry in Szeged.

Although Hungarian Patent No. 184,103 mentions (even if no detailed technological solution is disclosed) vegetables as a possible Flavor for the production of whey (i.e. not permeate) based soft drinks, this solution could not be practically applied because whey is a penetrating milk. Vegetable used as a flavoring can not mask its character. A similar solution is presented by Zsuzsa Kádár (1982) and Zoltánná Roszkos (1980) in their thesis submitted to the College of Food Industry in Szeged.

However, in making vegetable-based juices, it is extremely difficult to conceal the foreign (earth-like .rostiz ') taste of vegetables, so these soft drinks could not be widely distributed.

It will also be appreciated that nutritional physiologically, it would be extremely beneficial to substitute soft drinks and other additives, such as stabilizers, preservatives, preservatives, preservatives, additives, etc., for the replacement of soft drinks that are currently marketed with carbohydrates or artificial sweeteners that do not really quench your thirst. vegetable juices with no dietary fiber, other high vitamin content and very high in mineral content, which can be consumed without restriction by diabetics and by those on a low energy diet.

Surprisingly, it has been found that many of the natural and artificial additives (e.g., stabilizers, flavors, acids, colorings, etc.) disclosed in U.S. Patent No. 184,103 can be used to produce natural vegetables meeting the above objectives without using 8-15% by weight of apple juice. based beverage by finely chopping the cut vegetable stock, adding salt and apple juice to the resulting slurry, optionally adding additional raw shredded vegetable stock, adjusting the final volume with fermented permeate, optionally homogenizing, and finally preserving the product by heat transfer.

SUMMARY OF THE INVENTION The present invention relates to a process for preparing a natural vegetable based beverage which is finely ground in a mixture of vegetable raw materials, preferably fermented, permeate and water, finely grinding the resulting broth, adding salt and optionally additional raw vegetable materials to the resulting suspension. by fermentation with a permeate, optionally by additional hmogenization and finally by thermal curing of the product.

According to the invention, 8-15% by weight of apple juice is added to the suspension based on the weight of the vegetable juice.

In practicing the process of the present invention, vegetable raw materials which have been cleaned in a known manner and, for example, are stripped or sliced, are cooked to a finely shredded state in a pre-baking apparatus commonly used in the canning industry, optionally under pressure. We find it convenient to use a 3-6: 1 mixture of permeate and water as the medium for cooking, but it is also possible to work in water. The permeate used is the permeate used in the dairy industry, preferably fermented with butter or fermented as described in Hungarian Patent No. 184,103. In order to save useful substances (such as minerals) that have passed into the lobe, the decoction is finely ground without any separation. For this purpose, a colloidal mill is preferably used, but a breaker (passer) can also be used. We can, for example, proceed with the preparation of Zoltán Gyaraky. book (1977, Agricultural Publisher) 101-105. Thus, a more stable colloidal system with similar particles is obtained with floating particles. The cream-like concentrate thus obtained is an essential component of the juices obtainable by the process of the invention (the other essential component being the permeate used to adjust the final volume).

The next step in the process of the invention is the addition of a salt of the appropriate Hungarian standard for flavoring, and apple kernel to stabilize the colloidal system. As mentioned above, additional raw vegetable finely ground may be added, if appropriate. The purpose of the subsequent addition of vegetables is to further flavor the product. Otherwise, apple juice enhances the nutritional physiological value of the juices produced by the process of the invention, including malic acids and other useful trace elements. through.

The final volume is adjusted with the aforementioned fermented permeate. The amount of permeate added and the flavoring performed in advance determine the nature of the final product. After adjusting the final volume, homogenization is performed using, for example, a homogenizer or a colloidal mill. The final step is to preserve by heat. For example, pasteurization or sterilization equipment used in industry is used. Again, it is emphasized that no preservative is used.

The main advantages of the process according to the invention can be summarized as follows:

(a) the juices produced by the process of the present invention retain their original microbiological state, color, and flesh for at least one year, naturally under appropriate storage conditions;

b) the juices produced by the process of the present invention have a high physiological value since they have a high dietary fiber, vitamin and mineral content and have a useful trace element content, but do not contain added carbohydrates or any additives, artificial flavorings, . Thus, these vegetable juices are extremely useful in the nutrition of children, diabetics and persons with a need for energy, and are susceptible to allergies;

c) The process of the present invention can process a wide variety of vegetables into valuable vegetable juices.

The following example is intended to illustrate the process of the invention.

Example tomato puree: 30 ref.% Spice pepper: 6.5 ref.% Tomato pepper: 5 ref.% Permeate: 7.8 ref.%

If the dry matter content of the pre-cooked vegetable creams differs from this value by ± 0.1%, this value is adjusted by further addition of the permeate.

After adding 0.55 kg of salt, the whole mixture is passed through said colloidal mill and homogenized in a homogenizer.

The resulting juice is filled in a hot (80-90 ° C) bottle, then the bottles are sealed and heat treated according to the following formula:

- 25-20 ° C

The resulting vegetable juice is stable for at least 6 months without phase separation.

counterexample

We follow the example but use apple juice instead of apple juice.

The taste of the product thus obtained differs from that of vegetables but is not stable, and phase separation occurs within a short period of time.

In 40 liters of fermented and pellet-free permeate, 21 kg of carrots, 3 kg of celery and 10 kg of turnip are pre-cooked for 10 minutes. The vegetables were cleaned and cut beforehand. The pre-cooked vegetables are chopped together with the dressing in a fine-grind Fryma colloidal mill. Then add 10 kg of apple velvet, 0.23 kg of 28-30% tomato puree and raw chopped tomato and spice peppers. Pre-packaged and non-pre-creamed creams and permeate soluble solids content are as follows:

Cream of carrot: 7 ref.% Cream of celery: 7.5 ref.% turnip cream: 7 ref.%

PATENT CLAIMS

Claims (1)

PATENT CLAIMS A process for producing a natural vegetable based beverage, preferably fermented vegetable raw materials - cooked in a mixture of permeate and water to a finely chopped state, finely grinding the resulting brew, adding to the resulting suspension salt and optionally additional crushed vegetable raw materials, setting, if necessary newer 45 homogenizing and finally preserving the product by snow blast, characterized in that 8-15% by weight of apple juice is added to the suspension based on the weight of the juice.