PL220552B1 - Method for the preparation of jams, marmalades, jams and jellies - Google Patents

Abstract

The method for obtaining jams, marmalades, preserves and jellies is characterized in that the transglutaminase enzyme is added in an amount of not less than 0.1%, preferably 0.1-0.3%, at a pH of the mixture in the range from 3 to 9, preferably pH 5-7, at a temperature from 4 to 80°C, preferably 45-55°C to fruit and/or pulp and/or puree, fruit and/or juices and/or aqueous fruit extracts, fresh and/or preserved by biological, physical or chemical methods, and other typical additives, and then the obtained product is mixed and cooled, packaged and pasteurized by known methods.

Description

Description of the invention

The subject of the invention is a method of obtaining jams, marmalades, preserves and jellies intended especially for use in the agri-food industry, catering services and household.

It is known to produce jams, marmalades, preserves and jellies from one type of fruit or vegetable (pumpkin, cucumber, carrot) or from mixtures of fruits. These products are of different consistency depending on the degree of gelation and the type of product. Jams, marmalades, preserves and jellies are made from pulp or purees, fruit, vegetables or their mixtures, fresh, frozen, dried with various additives typical of each product. The consistency of individual products varies.

Marmalades can be hard or soft. As an additive for the production of jams, marmalades, preserves or plum jam, besides other typical additives, gelling agents are introduced, which give the food a consistency by forming a gel with varying degrees of density.

Thickening agents are used to increase the viscosity of foodstuffs. The substances used to increase the density of the product by gelling, thickening and stabilizing are of natural origin. These substances are - locust bean gum (carob), carrageenan, gum, guar.

The object of the invention is a method for the preparation of novel food products using an enzyme of natural origin which is not used for this purpose.

The essence of the method of producing jams, marmalades, preserves and jellies according to the invention is to add the enzyme transglutaminase in an amount not lower than 0.1-0.3% in relation to the weight of the raw material at pH - a mixture ranging from 3-7 at a temperature of 45 to 55 ° C, for fruit and / or pulp and / or purée, fruit and / or juice and / or fruit water extracts, fresh and / or preserved by biological, physical or chemical methods and other typical additives, then the obtained product after mixing and cooling they are packaged and pasteurized using known methods.

In the solution according to the invention, the enzyme used is introduced into the comminuted and previously thermally treated fruit or vegetables or their mixtures used in various proportions.

As a result of the use of an enzyme preparation, which is transglutaminase, it is possible to obtain and / or give foodstuffs a gel-like consistency or increase their viscosity without the use of additional gelling or thickening substances. The enzyme preparation used is of natural origin, safe to use, inactivated at a temperature of about 75 ° C.

Transglutaminase (protein-glutamine γ-glutamyltransferase) (EC 2.3.2.13) belongs to the class of transferases. It is commonly found in nature in animal tissues and body fluids, in the cells of microorganisms: Streptoverticillium sp., Escherichia coli, Bacillus subtilis or Physarum polycephalum, as well as in the tissues of such plants as: soybean, Jerusalem artichoke, fodder beet, home apple tree.

This enzyme is involved in many physiological reactions of animals and humans, including, for example, blood clotting. In the past, it was obtained from the liver of a guinea pig or from bovine and pork blood plasma. Since the 1990s, it has been obtained as a result of a synthesis carried out by microorganisms.

The microbial-derived transglutaminase is a single chain protein of about 38 kDa with an active thiol group at the center. It shows maximum activity at about 50 ° C and acidity around pH 5-6. Enzyme inactivation occurs after 5 minutes. at 75 ° C. This enzyme catalyzes the bond formation reaction in proteins, leading to the stabilizing effect of cross-link covalent bonds - different in nature from peptide bonds. Under its influence, disulfide bridges stabilize the structure and increase the stiffness of the molecule. They can also take part in the cross-linking of adjacent chains or in the formation of a loop of a polypeptide chain. This leads to changes in the protein conformation and thus to the modification of the texture, gelation stability and water binding capacity, which in turn results in changes in the rheological properties of protein products. Transglutaminase has been used in many branches of the food industry, mainly in the meat, fish, bakery and dairy industries.

The jams, marmalades, preserves and jellies produced by the method according to the invention may contain vitamin supplements, mineral supplements, sweeteners, polyphenols, antioxidants, spices or their extracts, and aromas derived from the intermediates or ingredients used. Jams, marmalades, preserves and jellies are characterized by high palatability and may be a semi-finished product and / or a ready-to-eat product.

The solution according to the invention is shown in non-limiting examples of application.

P r z k ł a d 1

The washed and sliced apricots were introduced into the evaporator, sugar and water and other additives according to known recipes were added in an amount suitable for the preparation of jam. The substrates were mixed well and cooked to saturate the fruit. Cooking and thickening were carried out until the appropriate extract was obtained. After cooling the mixture and reaching a temperature of about 50 ° C, the pH of the medium was 5.5, added to the enzyme preparation transglutaminase in the amount of 0.2% in relation to the raw material weight. After thorough mixing and cooling the product, it was packaged and pasteurized. The product was stored at 5 ° C.

In the organoleptic assessment, the jam showed a firm consistency.

P r z k ł a d 2

The washed berries were introduced into the evaporator, sugar and water were added as well as other additives in accordance with the recipe in an amount appropriate to the preparation of jam. The substrates were mixed well and cooked to saturate the fruit. Cooking and thickening were carried out until the appropriate extract was obtained. After cooling the thickened mixture and obtaining the temperature of 50 ° C and pH 5.5, the enzyme transglutaminase was added in the form of a powder in the amount of 0.2% in relation to the weight of the raw material. After cooling, the obtained jam was packaged and pasteurized.

In the organoleptic assessment, the jam shows a firm consistency.

P r z k ł a d 3

Washed and shredded (grated) peaches were introduced into the evaporator, sugar, water and other additives according to the recipe were added in an amount appropriate to the preparation of marmalade. The substrates were mixed well and cooked to saturate the fruit. Cooking and thickening were carried out until the appropriate extract was obtained. After the marmalade reached a temperature of 50 ° C and a pH of about 5.7, the transglutaminase enzyme was added in an amount of 0.1% in relation to the weight of the raw material. After thorough mixing, the product was packaged and pasteurized.

In the organoleptic evaluation, the marmalade showed a soft, spreadable consistency.

P r z k ł a d 4

Washed and mashed fruit (strawberries) or fruit juice were introduced into the evaporator, sugar, water and other additives in accordance with the recipe were added in an amount appropriate to the preparation of jelly. The substrates were mixed well and cooked to saturate the fruit. Cooking and thickening were carried out until the appropriate extract was obtained. After the jelly had reached the temperature of 50 ° C and the pH of about 5.7, transglutaminase was added in the amount of 0.3% in relation to the weight of the raw material. After thorough mixing, the product was packaged and pasteurized.

In the organoleptic evaluation, the jelly showed a gelatinous consistency typical of this product.

Claims (1)

A method of obtaining jams, marmalades, preserves and jellies containing ground fruit and / or vegetables and other typical ingredients, characterized by the addition of the enzyme transglutaminase in an amount not less than 0.1% -0.3% in relation to the weight of the raw material at pH - mixtures ranging from 3-7 at a temperature of 45 to 55 ° C for fruit and / or pulp and / or purée, fruit and / or juice and / or fruit water extracts, fresh and / or preserved by biological, physical or chemical methods and other typical additives, then the obtained product, after mixing and cooling, is packaged and pasteurized using known methods.