LV13807B - Method for producing inulin-cotaining gelling or thickening mass from fruit-berry juice and topinambour tubers - Google Patents

Abstract

This invention concerns to fruits and berries processing, particularly to production of fruits preserves, confectionery and cookery products. The offered method to obtain inulin containing jelly mass from fruit-berries juice and tubers of topinambour includes extraction of inulin by fruit-berries juice from dry concentrates of topinambour tubers (powder or chips), separation and evaporation of obtained liquid fraction until conditions in evaporated medium become beneficialfor gelling. The wet solid fraction, which inulin content as usual is up to 2-3 %, is dried up to moisture content 8-10 %. The dried material is milled in powder. The obtained powder contains about 20 % of inulin and possesses a pleasant taste, and fragrance of fruits or berries.

Description

Technical field

The invention relates to the processing of fruit-berries - canning, confectionery and cooking. The invention can be used to enrich fruit-berry jelly-like products with naturally occurring physiologically relevant functional agents, such as inulin.

State of the art

Biologically active substances are introduced into natural foods with the aim of positively influencing one or more physiological functions in the body, reducing the risk of developing several common diseases. Such products are called functional.

Inulin is a functional agent that has a positive effect on the development of bifidobacteria in the intestinal tract, thereby improving the function of the digestive tract. Inulin, as a dietary fiber, lowers blood cholesterol, promotes calcium absorption by strengthening bones, and reduces excess body weight (Balcazar-Munoz, B.R. et al; 2003; Gibson, G. and Roberfroid, M., 1995). Inulin-rich foods have been shown to reduce the risk of cardiovascular disease and also of osteoporosis (Lizuka et al., 2000; Kruger et al., 2003).

A good source of inulin is tubers of Jerusalem artichoke (Helianthus tuberosus). These tubers contain about 50% inulin in the dry matter. Transformation of Jerusalem artichoke tubers into a powdered concentrate is protected by Latvian patent no. 13539. Also known is a method for obtaining an inulin-containing extract and syrup from Jerusalem artichoke tubers (Heliantus tuberosus) tubers (Latvian Patent Application No. P-08-118).

There are two types of gelling agents known:

1. Fruit-berry jelly paste consisting mainly of fruit or berry pulp. The clot in this mass is the pectin present in the raw material. Since most fruits and berries have a low content of pectin or poor coagulation properties, the pronounced jelly-like structure of the product is obtained by the application of apple pectin, which is introduced into the pulp as an apple puree or as a pure pectin preparation.

2. Characteristic of this type of gelling mass is that the mass does not contain fruit or berry pulp, but food clots are formed by special clotting agents such as agar-agar, agaroid, gelatin, pectin or others. The flavor, color and taste of the product are mimicked by adding fruit or berry juices, acid, coloring matter, essential oils, essences, vanillin, etc.

Both type 1 and type 2 gelling mass extraction techniques are described in detail by prof. In a book edited by A.L.Sokolovsky (Τοχηοτίογηζ KOH / mTcpcKoro nporoBoncTBa πολ penaKuneu προφ. A.J1. CoKOJIOBCKOro).

Using a variety of fruits and berries to alter the amount of pectin or its coagulant properties, as well as changing the amount of sugar and acid, can result in a formula blend that will further gel to the above properties and develop a variety of products such as jams, jams, various marmalades, etc. referred to in binding European Community documents (Consil Directive 2001 / 113EC of 20 December 2001) or in the Cabinet of Ministers Regulation No. 378.

The technology of all gel-type products, despite the variety of technological regimes and properties of the gel-makers used, has common operations (Fig. 1). These are: preparation of the components (each component is prepared according to individual technology according to its physico-chemical properties and sanitary requirements), formulation of the formulation (this stage involves the formulation of the finished product, raw material properties, in particular the ability of coagulants to form a firmness or consistency. ), thickening the recipe mixture (this operation is usually carried out by boiling the recipe mixture, thereby removing excess water and concentrating the components of the mass to be evaporated; the operation is to create in the mass to be evaporated the environmental conditions necessary to produce a clot-gel-gel; these conditions are reached when the pH of the fruit and berries is firm, when the pH is reduced to 2.8-3.2, the pectin content is 0.8-1.2%, the acid concentration (when converted to malic acid) is 0.8-1%, and sugar content 65-70%) and gelling treatment making it into a corresponding product (treatment begins with the pouring of the hot mass into small portions in molds, molds, containers, etc. cooling of the mass in these formations to the gelling temperature, and finally the presentation of the gelling articles in accordance with the assortment requirements).

Revelation of the Invention

The method of obtaining the inventive inulin-containing gelling mass with functional properties of the present invention involves the use of dry concentrates (powder or slices / chips) of fruit-berries, such as apple juice and Jerusalem artichoke tubers. The method involves extracting Jerusalem artichoke tuber dry concentrates with fruit-berry juices, separating the solid and liquid fractions, concentrating the liquid fraction to a favorable gel formation, and drying the wet solid fraction, which usually has an inulin content of 2-3%, to a moisture content of not more than 10. % further milling into powder. This powder product contains about 20% inulin, has a pleasant taste and fruity or berry flavor.

Brief description of the drawings

Fig. 1 shows a technological scheme of prior art gelling composition preparation.

Figure 2 shows the interconnectedness of the operations included in the proposed technical solution.

The sequence of operations for the preparation of the inulin-containing gelatinous mass of the present invention (Fig. 2) is as follows:

1. extraction of inulin from dried Jerusalem artichoke tuber concentrate (chips or powder) with apple juice or apple juice and other fruit or berry juice added to it (apple juice is a source of acids, carbohydrates, aroma, taste, pectin and vitamins; Jerusalem artichoke tubers) dry concentrate - a source of inulin, carbohydrates, vitamins and minerals; it is suggested to add other fruit or berry juice to flavor apple juice; Jerusalem artichoke tuber juice may be used instead of dry concentrate); the duration of the operation to the maximum, or economically advantageous, amount of inulin in the extract depends on the extraction method and apparatus. Extraction takes up to 1 hour in an open boiler.

2. Separation of the solid phase from the liquid phase. This can be done by known methods, such as filtration, centrifugation.

3. liquid phase - evaporation of extract to dryness 60-65%; pectin may be added at the end of the evaporation to a total content of 1% by weight to obtain a firmer gel. At the end of the evaporation, various other physiologically active substances can be added to the mass - vitamins as well as minerals, colorings, flavorings, etc.

4. Treatment of the evaporated mass to form the corresponding product. The treatment begins with pouring the hot mass into the appropriate formations, cooling, gelling and shaping the product according to the requirements of the assortment.

Instead of dry topinurab concentrate, you can take Jerusalem artichoke tuber juice or its syrup or pre-prepared chips water extract. In this case, the in-line extraction and solid phase separation of the technological scheme is eliminated. All that remains is the evaporation and the subsequent pouring, cooling, gelling operation and preparation of the product for marketing. The separated solid phase is imbued with apple juice and contains non-extractable inulin, making it a valuable product that can be used as a source of biologically active substances in the diet. For this purpose, the solid phase is dried by known methods until the dry matter content is not less than 90% and is ground to a powder product. The result is an apple or fruit and berry fiber concentrate, which can be used in the same way as the known dry powdered Jerusalem artichoke concentrate. The proposed method of obtaining a gelling mass containing inulin is characterized in that no sugar is used to obtain the gelling mass; the necessary taste and aroma properties are fully provided by the fruit-berry puree and Jerusalem artichoke dry concentrate carbohydrates; the formulation of the formulation fails (replaced by inulin extraction and solid phase separation); In the implementation of the method two prebiotic products are formed: the gelling mass and the powdered product.

Examples of realization of the invention.

Example 1:

Dip the Jerusalem artichoke chips into apple juice. Juice / chip ratio 10: 1, mixer speed 10-20 min ¹ . Inulin extraction is performed at 50-60 ° C for 30 minutes or as needed to obtain maximum inulin solubility. After extraction, the mass of the extractor is separated into solid and liquid fractions by centrifugation or filtration. The liquid fraction contains

2.62% inulin, 7.33% reducing agents and 12.06% total carbohydrates. The pH of the liquid fraction is 3.6 and the total dry matter is 17.3%. The inulin in this dry matter is 15.1%. to this extract add 0,2% pectin (relative to the quantity of apple juice used) and evaporate at 80 ° C to 61,3% dry matter. A thick gel with a pleasant sour taste and 14.5% inulin in the dry matter is obtained. The wet chips are mass dried to a moisture content of less than 10% and ground into a powder containing the inulin and pectin containing dietary fiber.

Example 2:

Jerusalem artichoke chips are dipped in apple juice at 55 ° C. Juice / Chip Ratio 9: 1.

Extraction time 1 hour. Chips have an initial dry matter content of 89.45% and an inulin content in the dry matter of 51.3%. After extraction, the liquid fraction is separated from the wet chips by filtration through a sieve. The weight ratio between the filtered extract and the wet chips is equal to 0.56 kg of chips / kg of extract, ie each kg of extract obtained leaves 0.56 kg of wet chips. The extract has a dry matter content of 12,86% and an inulin content of 5,71% (44,4% on a dry basis). 20.36% of the inulin added to the wet chips remains in the process and 79.64% of the inulin is transferred to the extract. Boil the liquid fraction at 100 ° C until the dry matter content is 60%. In an acidic medium at pH 5.8 and 100 ° C, part of the inulin is hydrolysed to fructose and 80% of the inulin remains in the evaporated mass from the initial amount of inulin. Thus, 63.71% of the inulin injected into the process is retained in the finished gelatinous mass and its content in this mass is 21.3%. When cooled to 20 ° C, the mass is jelly. The jelly has a pleasant sweet-sour taste consisting of fructose and apple juice acids. The gel is used in household and catering companies for making dessert products, as well as in confectionery and fruit-berry canning factories. The wet chips, which are saturated with apple juice, are dried at 50-70 ° C to 8-10% moisture, then ground and used as a dietary fiber source.

The present invention is applicable to the confectionery industry for the production of various types of marmalades and for the preparation of jelly confectionery shells. Likewise, the preparation of gelling mass can be carried out in fruit-berry canning factories or factories, for the production of jams, jams, preserves and other fruit-berry jelly-like products.

Literature

1. Balcazar-Munoz, B.R., Martinez-Abundis, E. and Gonzalez-Ortiz (2003). "Effect of oral inulin administration on lipid profile and inulin sensitivity in subjects with obesity and dyslipidemia". Revista Medica de Chile, vol. 131, p. 597-604.

2. Gibson, G. and Robertfroid, M. (1995). "Dietary metabolism of the human colonic microbiota: introducing the concept of prebiotics". Journal of Nutrition, Vol. 125, p. 1401-12.

3. Lizuka, M., Minaminura, N., and Ogura, T. (2000). Utilization of Fructan. Glucoenzyme, 10 Tokyo, Japan, p. 241-259.

4. Kruger M., Brown E., Collet G., Lington L., Schollum L. (2003). The effect of fructoolygosaccharides with various degrees of polymerization on calcium bioavailability in the growing rat. Exp. Biol. Med. 228.

5. LR Pat. 13539 (2007). Methods for obtaining and using fructans and fructose-containing products from inulin-containing raw materials.

6. TexHOJiorna KOHņHTepcKoro npou3BoņcTBa. bill penisKimen A.JI. CoKonoBCKoro (1959). LbimenpoM, MocKBa.

7. Consil Directive 2001 / 113EC of 20 December 2001.

8. Regulations of the Cabinet of Ministers of the Republic of Latvia Nr. 378 2003. July 8 (Prot. No. 39.34). Quality, classification 20 and labeling requirements for jams, jellies, marmalades and sweetened chestnut purée.

9. Fruit preserves. From Wikipedia, the free encyclopedia. http.7 / en.wikipedia.org / wiki / Jam # Jam accessed 06.06.2008.

Claims (3)

Claims 1. A method of obtaining an inulin-based gelling composition from fruit-berry juices and Jerusalem artichoke tubers, comprising preparing the components, blending them and blending the resulting mixture. 5 boiling to gelling conditions, characterized in that the inulin of the functionally active substance is dried from the dried particles of Jerusalem artichoke tubers with fruit-berries, for example apple juice6, and the resulting extract is concentrated to the gelling parameters by boiling. 10th Method according to claim 1, characterized in that Jerusalem artichoke tuber juice is added to increase the concentration of inulin in the finished gelling mass during cooking. Method according to claim 1 or 2, characterized in that the juice is soaked The 15 particles of Jerusalem artichoke tuber are dried to a moisture content of 8-10% by known methods and ground into a powder to obtain a dietary fiber with a fruity or berry flavor.