RO131180A0 - Spreadable vegetable product and process for preparing the same - Google Patents

Abstract

The invention relates to a spreadable food product and to a process for preparing the same. According to the invention, the product comprises 10...20% flour of leguminous plants selected from horse bean (Vicia faba) and lentils (Lens culinaris), 20...25% non-hydrogenated vegetable fat, 0.5...1.5% polysaccharides/ fibres, 0.4...1.5% emulsifier, 1...1.5% edible salt, up to 1% spices and, for the remainder to 100%, water, the percentage being expressed by mass. The process, as claimed by the invention, consists in mixing the solid components up to homogenization, after which water, at a temperature of 75°C, is gradually added and, possibly, the emulsifier as well as the vegetable fat, to result in a homogeneous emulsion having a content of 3.3% total proteinaceous substances, 20% lipids, 2.6% total fibres and 37% dry matter which is packaged and sterilized for storage.

Description

Description of the invention

The invention relates to the food industry in general and in particular to obtaining vegetable spreads.

The preparation of the dishes in the domestic regime has reduced markedly in the context of the globalization of the last years, and the ready products prepared and packaged are much more accessible and more practical. This category also includes spreads such as piatori, which are often used for a quick snack. These products are inexpensive, easy to use and maintain. The ingredients found in the patorios on the market, most of the time, are not nutritionally valuable. especially in the case of vegetable patties that often contain, the main ingredients such as water, non-hydrogenated vegetable fats and tomato paste, the protein, usually from soy, is found in very small quantities. The market for vegetable products in general, and spreads in particular, is saturated with soy and its derivatives as main sources of protein, to the detriment of other legumes, such as corn (Vicia faba), lentil (Lens culinaris) or nut (Cicer arietinum) , endangering plant biodiversity as well as diversifying human nutrition. The problem of biodiversity as well as the demand for legumes in the food industry, mentioned by Bassett et al. (2010), can be overcome by implementing strategies that offer new uses for endangered species.

There are several patents that describe technologies for obtaining legume food.

US Patent 6777016 B2 discloses a process for obtaining a meal product of modified peas and lentils. The mixture used comprises a liquid, a gelling agent, preferably calcium and magnesium salts and pea flour or lentils as a source of starch and protein, in order to obtain the product the starch flour is partially gelatinized, and the protein flour is at least partially denatured and coagulated. . The coagulation agent used is a di- or multivalent cation, or any salt, and is added in mass proportions of 0.06%, with the specification that no enzyme is used during the process.

EP 1251749 A4 (cited in WO 2001052670A1) describes a food product obtained from flour modified from yellow peas or lentils, flour which has undergone a decay process before use, in the form of gel or soil, for the realization of which the technological process comprises the extrusion of a mixture of water and flour from lentils or peas containing starch and proteins, wherein the starch is at least partially gelatinized, and the proteins are at least partially denatured and coagulated. The product must contain a source of lipids and a protein coagulation agent.

A food product intended for the treatment of malnutrition is presented in WO 2011150364 A2. The food product can have a variety of raw materials as ingredients ζ \ · 2 Ο 1 5 - - 0 0 7 2 5 1 2 -10- 2015

available as lentils, dried vegetables, nuts or oilseeds, containing 12 - 18% protein, 32 - 39% fat, 34 - 45% carbohydrates and 0.4 - 0.6% nutritional ingredients.

In the patent MD 2624 FI 2004.12.31 there is presented a process for obtaining a lentil paste, which involves preparing the lentil by boiling and homogenizing until the consistency of puree is obtained. Carrot and onion are cut, roasted and homogenized, then mixed with lentil puree, cooking salt, water, sugar and spices such as coriander, hyssop, rosemary, mahogany, black pepper and red pepper. The mixture obtained is subjected to homogenization and heat treatment at 80-90 ° C, followed by pre-packing, closing and sterilizing the obtained product.

In the patent MD 2660 FI 2005.01.31, there is presented a process for obtaining a lentil pasta with liver, which includes the preparation of vegetables (hazelnut, corn, peas, beans or lentils) and of the liver, soaking vegetables, in water at a temperature of 15 -20 ° C, for 8 + 15 hours, steam bleaching at the pressure of 1.5 at, for 20-40 minutes, homogenizing them until the consistency of pear, grinding, frying and frying the carrot and onion. The liver is blanched at a temperature of 80-100 ° C for 20-30 minutes, after which it is rubbed and mixed with the legume puree, the onion and the carrot prepared previously rubbed, as well as with the kitchen salt, black pepper , red pepper, chyme, coriander, green basil, mahogany, thyme, hyssop, rosemary, leuşean and water. The homogenization and thermal treatment of the mixture is then carried out at 80-90 ° C, pre-packing, closing and sterilizing the obtained product.

Our invention relates to a spreadable vegetable product and to the process for obtaining it, based on leguminous flour as a vegetable source of protein, used as such, a country where the process involves chemical treatments for protein extraction. The proposed product is simple to realize, contains a small number of ingredients, is accessible as a price, has special sensory qualities, and the process is suitable / cost-effective for the food industry units.

The claimed invention, a spreadable vegetable product and the process for obtaining it, solves the problem identified by proposing:

A process for obtaining a spreadable vegetable product consisting of the formation of a hot emulsion, according to figure 1, by using a legume meal with a grain size of up to 500 pm, non-hydrogenated vegetable fats, polysaccharides / fibers, salt and spices, followed by packing in hermetically sealed containers and sterilizing them. The emulsion may also contain an emulsifier for phase stabilization.

A spreadable vegetable product, consisting of leguminous flour, non-hydrogenated vegetable fats, polysaccharides / fibers, emulsifier and spices, for which the ingredients will be added in mass ratios that can be between:

Pulses - 10 + 20%

Non-hydrogenated vegetable fats - 20 + 25% Polysaccharides / fibers - 0.5 + 1.5%

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Emulsifier - 0.4 + 1.5%

Salt-1 + 1.5%

Spices -> 1%

Water - the difference up to 100%

A spreadable vegetable product obtained by the process described above, wherein the ratio of legume flour to polysaccharide is preferable to be 16: 1, and the ratio of legume flour to polysaccharide: fat is 1: 1,33.

A spreadable vegetable product in which the legume flour is represented by the flour of corn (Vicia faba) or lentils (Lens culinaris) - all varieties, alone or in any mass ratio between these two.

A spreadable vegetable product, in which fats can be represented by various non-hydrogenated vegetable oils, obtained from a single source or in combinations of non-hydrogenated vegetable oil from various sources in any mass ratio.

A spreading vegetable product, wherein the polyglucides / fibers may be cold-modified starch from various sources, poorly methoxylated pectin from various sources, psilium or citrus fiber.

A spreadable vegetable product, in which the spices may be, of choice, garlic, paprika, turmeric and / or yeast extracts, added in the composition in various mass ratios, so that the final amount of spices does not exceed 1%.

A spreading vegetable product, which has the following chemical composition:

Total protein substances ~ 3.3%

Lipid ~ 20%

Total fiber ~ 2.6%

Dry substance ~ 37%

A spreadable vegetable product, which has the following elements of identification:

- The protein source is represented by vegetable raw material from sources of flour legumes, with a granulosity of maximum 500 µm;

- The color of the product, expressed in CIELAB values, is between: L * = 70 + 72; a * = 3 + 6; b * = 24 + 27;

- The tartarability of the product has values between 90 and 150 Pa.

The process involves adding the solid components (flour, polyglucide / fiber, salt and spices) to a bowl and mixing them until the composition is homogenized. The composition is then transported to the cutter where it will be gradually added hot water and the emulsifier activated previously according to the technical specifications, during which the cutter / blender will be set at a speed.

Ο 1 5 - - 0 0 7 2 5 Î 2 -10- 205 small. The operation is continued until the complete mixing of the dry mixture with the hot water is complete. The amount of oil is progressively added, during which time the blender / cutter is set to high speed. The operation is continued until a homogeneous emulsion is obtained, but not less than 5 minutes. The composition is distributed in containers of glass or tiled sheet, which are hermetically sealed. Following is the heat treatment, which consists of sterilization at 115 ° C, maintained 30 minutes after reaching the sterilization temperature in the thermal center of the product. Cooling, labeling and storage of the product follow.

following the steps of the process of obtaining a spreadable vegetable product will result in a product that will have the following characteristics:

Total protein substances ~ 3.3%

Lipid ~ 20%

Total fiber ~ 2.6%

Dry substance ~ 37%

- The color of the product, expressed in CIELAB values, is between: L * = 70 + 72; a * = 3 + 6; b * = 24 + 27;

- The tartarability of the product has values between 90 and 150 Pa.

Figure 1. The technological scheme for making a canned food spread

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Embodiments of the invention

The reliability of the invention is presented by two examples of formulations, which have been performed experimentally and are presented below:

Example 1

Lentil spread vegetable product

Ingredients, in mass percent%:

Red lentil flour, grain size up to 500 pm 14.06% Citrus fiber (Herbaceous AQ Citrus Fiber - F, DANISCO, Romania) 0.94% Refined sunflower oil 20% Salt 1% Sweet paprika (ALEX) 0.3% Yeast extract (SPRINGER 2000, Bio Springer, France) 0.33% Emulsifier (GRINDSTED CITREM N 12 VEG KOSHER, DANISCO, Romania) 0.53% Hot water at 75 ° C 62.74%

To form the composition, a blender was used, which could provide a speed of 1500 rpm.

1. The solid components (flour, fiber, salt and spices) were added to a bowl and mixed until homogenized. The chemical composition of the lentil flour used is presented in table 1.

2. In the next step, the hot water was progressively added while the composition was continuously homogenized with the blender set at low speed, then the emulsifier activated previously according to the technical specifications was added to the composition. The operation was continued until the complete mixing of the dry mixture with the hot water and the emulsifier was complete.

3. The amount of oil was progressively added, during which time the blender was set at full speed. The operation was prolonged until a homogeneous emulsion was obtained (the decrease of the color intensity was observed), but not less than 5 minutes.

4. The composition was distributed in glass containers, which were closed with a twist off metal lid.

5. Thermal treatment followed, represented by sterilization at 115 ° C for 30 minutes after reaching the sterilization temperature in the thermal center of the product.

6. Then cooling to room temperature followed, labeling and storage of the product. The physico-chemical characteristics of the finished product obtained are presented in table 2 and table 3.

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Table 1. Chemical composition of lentil flour used.

Product Dry substance, % Ash,% Lipids,% Total protein,% Carbohydrates * % Total fiber,% lentil 91.51 ± 0.12 2.49 ± 0.06 l, 77 ± 0.09 21.81 ± 0.09 53.40 12.03 ± 0.30 Red

* calculated by difference

Table 2. Chemical composition of the finished product obtained (values are expressed per lOOg finished product).

Dry substance, % Ash,% Lipids,% Total protein,% Carbohydrates * % Total fiber,% 37.142 ± 0.04 0.869 ± 0.284 20.274 ± 0.135 3318 10.115 2566

* calculated by difference

Table 3. Values of the parameters of identification of the finished product, obtained according to the claimed invention, the color (determined with the Conica Minolta colorimeter, illuminator D65) and the spreadability (determined as "Flow threshold" with AR 2000ex Rheometer, TA Instruments).

Color L * a * b * Tartinability, Pa 71.95 5.05 26.72 77.52

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Example 2

Spread vegetable product from corn

Ingredients, in mass percentages,%:

Grain flour, grain size up to 350pm 14% Citrus fiber (Herbacel AQ Citrus Fiber - F, DANISCO, Romania) 1% Corn oil 20% Salt 1% Sweet paprika (ALEX) 0.3% Yeast extract (SPRINGER 2000, Bio Springer, France) 0.33% Emulsifier (GRINDSTED CITREM N 12 VEG KOSHER, DANISCO, Romania) 0.53% Hot water at 75 ° C 62.74%

The technological process and the operations performed are similar to those of Example 1. Table 4. The chemical composition of the wheat flour used.

Product Substance dry, % Ash,% Lipids,% Total protein,% Carbohydrates * % Total fiber,% Bob 90.24 ± 0.05 3.71 ± 0.00 l, 27 ± 0.12 21.61 ± 0.00 52.10 II, 55 ± 0.32

* calculated by difference

Table 5. Chemical composition of the finished product obtained (the values are expressed per lOOg of the finished product).

Dry substance,% Ash,% Lipids,% substances » total protein, % Carbohydrates * % Total fiber,% 37.197 ± 0.726 0.879 ± 0.042 20.274 ± 0.274 3,281 10.179 2547

* calculated by difference

Table 6. The values of the parameters of identification of the finished product, obtained according to the claimed invention, the color (determined with the Conica Minolta colorimeter, illuminator D65) and the spreadability (determined as the "Flow threshold" with AR 2000ex Rheometer, TA Instruments).

Color L * a * b * Tartinability, Pa 71.86 4.24 25.52 146.05

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Claims (9)

claims 1. Process for obtaining a spreadable vegetable product consisting of the formation of a hot emulsion, according to figure 1, by using a leguminous meal with a grain size of up to 500 pm, non-hydrogenated vegetable fats, polysaccharides / fibers, salt and spices and possibly an emulsifier, followed by packing in hermetically sealed containers and heat treatment. 2. Spreadable vegetable product obtained by the process claimed according to point 1, which consists of legume flour, non-hydrogenated vegetable fats, polysaccharides / fibers, emulsifier and spices, for which the ingredients will be added in mass ratios that can be between: Pulses - 10-20% Hydrogenated vegetable fats -20-25% Polysaccharide / fiber - 0.5-1.5% Emulsifier - 0.4 -1.5% 1-1.5% salt, Spices -> 1% Emulsifier - according to the technical specifications Water - the difference up to 100% 3. Spreadable vegetable product obtained by the process claimed according to point 1 and formed according to the claim from point 2, wherein the ratio between legume flour: polysaccharides is preferably 16: 1, and the ratio between legume flour and polysaccharides: fat is 1 1.33. 4. Spreadable vegetable product obtained by the process claimed according to point 1 and formed according to the claim from point 2, wherein the legume flour is represented by corn (Vicia faba) or lentils (Lens culinaris) - all varieties, alone or in any mass ratio of these two, who suffered not preliminary heat treatment. 5. Spreadable vegetable product obtained according to the claim of point 4, wherein the fats may be represented by various non-hydrogenated vegetable oils, obtained from a single source or in combinations between different sources of non-hydrogenated vegetable oil in any mass ratio. 6. Spreadable vegetable product obtained according to claim 5, wherein the polyglucides may be cold-modified starch from various sources, poorly methoxylated pectin from various sources, psilium or citrus fiber. 7. Spreadable vegetable product obtained according to the claim of point 6, containing spices and natural flavors, which may be of choice garlic, paprika, turmeric and / or yeast extracts, added in the composition in various mass reports, so that the final quantity of spices not to exceed 1%. 8. Spreadable vegetable product obtained according to claim 2, having the following chemical composition: ^ - 2 0 1 5 - 0 0 7 2 5 1 2 -10- 2Π15 Total protein substances ~ 3.3% Lipid ~ 20% Total fiber ~ 2.6% Dry substance ~ 37% 9. Spreadable vegetable product obtained according to the claim in point 2, which has the following identification elements: - The protein source is represented by vegetable raw material from sources of flour legumes, with a granulosity of maximum 500 µm; - The color of the product, expressed in CIELAB values, is between: L * = 70 ^ -72; a * = 3-6; b * = 24 <27; - The tartarability of the product has values between 90 and 150 Pa.