RO131180B1 - 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

The invention relates to a spreadable vegetable product and to a process for obtaining it, and is generally applicable in the food industry and in particular to obtain spreadable vegetable preserves.

The preparation of the dishes in the domestic regime has reduced considerably in the context of the globalization of the last years, and the ready-made and packaged products are much more accessible and more practical, in this category also include the spreadable products of the type of pastry, 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 patters which often contain main ingredients such as water, non-hydrogenated vegetable fats and tomato paste, and 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, eum are corn (Vicia faba), lentil (Lens culinaris) or fig (Cicer arietinuiri) , endangering both plant biodiversity and the diversification of human nutrition. The problem of biodiversity, as well as the demand for legumes in the food industry, mentioned by Bassett, C, Boye, J., Tyler, R., & Oomah, BD (2010), '' Molecular, functional and Processing characieristics of whole pulses and puise fractions and their emerging food and nutraceutical applications ”, Food Research International, 43 (2), 397-39, 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 6777016 B2 describes a process for obtaining a food product made from 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 muitivalent cation, or any salt, and is added in mass proportions of 0.06%, with the specification that no enzyme is used during the process.

WO 2001/052670 Al describes a food product obtained from flour modified from yellow peas or lentils, 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 made 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 lipid source and a protein coagulation agent.

A food product intended for the treatment of malnutrition is presented in WO 2011/150364 A2. The food product can have as ingredients a variety of available raw materials, such as lentils, dried vegetables, nuts or oilseeds, with a content of 12 ... 18% protein, 32 ... 39% fat, 34 ... 45% carbohydrates and 0.4 ..... 0.6% nutritional ingredients.

MD 2624 F1 presents a process for obtaining a lentil paste, which involves preparing the mixture by boiling and homogenizing it until the pure consistency is obtained. Carrot and onion are cut, roasted and homogenized, then mixed with lentil puree, kitchen salt, water, sugar and spices such as coriander, hyssop, rosemary, margarine, black pepper and red pepper. The mixture obtained is subjected to homogenization and heat treatment at a temperature of 80 .. .90 ° C, followed by the prepacking, closing and sterilization of the obtained product.

RO 131180 Β1 in MD 2660 F1 is presented a process for obtaining a paste of 1 lentil with liver, which includes the preparation of vegetables (hazel, corn, peas, beans or lentils) and of the liver, soaking vegetables in water at a temperature of 15. ..20% for 8 ... 15 h, bleaching 3 with steam at the pressure of 1.5 ata, for 20 ... 40 min, homogenizing them until the consistency of pear, grinding, frying and frying the carrot and onions. 5 The liver is bleached at a temperature of 80, .. 100% for 20, .. 30 minutes, after which it is rubbed and mixed with the legume puree, onion and carrot prepared 7 beforehand, rubbed, as well as salt kitchen, black pepper, red pepper, cumin, coriander, green basil, mahogany, thyme, hyssop, rosemary, leuşean and water. 9 is then homogenized and the heat treatment of the mixture at a temperature of 80. 90% pre-packing, closing and sterilizing the obtained product. 11

The technical problem that the invention aims to solve is to make a product containing plant protein, used as such, so that 13 chemical treatments for protein extraction are eliminated.

The invention consists in the fact that 10 ... 20% leguminous flour with a granulosity of 15 maximum 500 pm, 0.5 ... 1.5% polysaccharides / fibers, 1 ... 1.5% salt and 1% spices mix until homogenized, add gradually, under continuous homogenization, 17

49.5 .., 67.1% water at 75% and possibly 0.4 ... 1.5%, a previously activated emulsifier, until a suspension is formed, is added progressively, under continuous homogenization at 1500 rpm , 19 not less than 5 minutes, 20 .., 25% non-hydrogenated vegetable fats, until a homogeneous emulsion is obtained, when the decrease of the color intensity is observed, after which the product 21 is conditioned in a known way.

The application of the invention is simple to realize, the product contains a small number of 23 ingredients, is accessible as a price, has special sensory qualities, and the process is suitable / cost-effective for the food industry units. 25

The invention is further described in connection with the figure, which represents the technological scheme of the process. 27

The process of obtaining a spreadable vegetable product according to the invention consists in the formation of a hot emulsion, using a leguminous meal with a granulosity of 29 maximum 500 pm, non-hydrogenated vegetable fats, polysaccharides / fibers, salt and spices, followed by packaging in closed containers. and their sterilization. The emulsion may also contain an emulsifier for phase stabilization.

The spread vegetable product obtained consists of leguminous flour, 33 non-hydrogenated vegetable fats, polysaccharides / fibers, emulsifier and spices, for which the ingredients will be added in mass ratios that can be between: 35

Bean flour -10 ... 20%;

Non-hydrogenated vegetable fats - 20 ... 25%; 37

Polysaccharides / fibers - 0.5 ... 1.5%;

Emulsifier 0.4. ..1,5%; 39

Salt - 1 ... 1.5%;

Spices -> 1%; 41

Water - the difference up to 100%.

In another embodiment, in the spreadable vegetable product obtained by the process described above 43, the ratio of legume flour to polysaccharide is preferably 16: 1, and the ratio of legume flour to polysaccharide, and fat, to 1: 1 33. In another embodiment, in the spreadable vegetable product, leguminous flour is represented by wheat flour (Vicia faba) or lentils (Lens cufinaris') - all varieties, alone 47 or in any mass ratio between these two.

In another embodiment, in the spreadable vegetable product, fats may 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.

In another embodiment, in the spreadable vegetable product, the polyglucides / fibers may be cold-modified starch from various sources, poorly methoxylated pectin from various sources, psilium or citrus fiber.

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

In another embodiment, the spreadable vegetable product has the following chemical composition:

Total protein substances ~ 3.3%;

Lipid ~ 20%;

Total fiber ~ 2.6%;

Dry substance ~ 37%.

The spreading vegetable product has the following elements of identification:

- the protein source is represented by vegetable raw material from sources of leguminous flours in the form of flour, with the 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 spread 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 time the cutter / blender will be set at a low speed. The operation is continued until the complete mixing of the dry mixture with the hot water is complete. The amount of oil is gradually added, during which time the blender / cutter is set at 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. Thermal treatment is followed, 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 CI ELAB values, is between: L * = 70 ... 72; a * = 3 ... 6; b * = 24 ... 27;

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

Embodiments of the invention

RO 131180 Β1

The reliability of the invention is presented by two examples of formulations, which were 1 experimentally developed and are presented below:

Example 1 3

Lentil spread vegetable product

Ingredients, in mass percent%:

Red lentil flour, grain size up to 500 pm 14.06% Citrus fiber (Herbacel 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. 17

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 shown in Table 1.

2. In the next step, the hot water was progressively added, during which time the composition was continuously homogenized with the blender set at low speed, then the emulsifier previously activated 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 to 25 maximum speed. The operation was prolonged until a homogeneous emulsion was obtained (the decrease of the color intensity was observed), but not less than 5 min. 27

4. The composition was distributed in glass containers, which were closed with a metal twist off lid. 29

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. 31

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 33 and table 3.

Table 1

The chemical composition of lentil flour used 37

Product Gray ash,% Fats,% Carbohydrates * *, Dry fiber,% total protein,% total,%%

Lent 91.51 ± 0.12 2.49 + 0.06 1.77 ± 0.09 21.81 + 0.09 53.40 12.03 + 0.30 39 red * calculated by difference 41

RO 131180 Β1

Table 2

Chemical composition of the finished product obtained (values are expressed per 100 g of the 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

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

TA Instruments)

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

Example 2

Spread vegetable product from corn

Ingredients, in mass percentages,%:

Grain flour, grain size up to 350 pm 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 Dry substance, % Ash,% Lipids,% Total protein substances, % Carbohydrates * % Total fiber,% grain 90.24 ± 0.05 3.71 ± 0.00 1.27 ± 0.12 21.61 ± 0.00 52.10 11.55 + 0.32

'Calculated by difference

RO 131180 Β1

Table 5

Chemical composition of the finished product obtained (values are expressed per 100 g of the finished product)

Dry substance, % Ash,% Lipids,% Total protein substances, % 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 Conica Minolta colorimeter, illuminator D65) and spreadability (determined as "Flow threshold with AR 2000ex Rheometer,

TA Instruments)

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

RO 131180 Β1

Claims (9)

claims 1. Process for obtaining a spreadable vegetable product consisting of that 10 ... 20% leguminous flour with a maximum grain size of 500 µm, 0.5 ... 1.5% polysaccharide / fiber, 1 ... 1.5% salt and 1% spices mix until homogenized, if gradually adds, under continuous homogenization 49.5 ... 67.1% water at 75 ° G and possibly 0.4. ..1.5% a previously activated emulsifier, until a suspension is formed, is added progressively, under continuous homogenization at 1500 rpm, not less than 5 minutes, 20 ... 25% non-hydrogenated vegetable fats, until obtaining a homogeneous emulsion, when it is observed the decrease of the intensity of the color, after which the product is conditioned in a known manner. 2. Spreadable vegetable product according to claim i, consisting of mass reports of: Leguminous flour -1Q., 20%; Hydrogenated vegetable fats - 20 ... 25%; Polysaccharides / fibers - 0.5 ... 1.5%; Emulsifier - 0.4 ... 1.5%: Salt -1 ... 1.5%; Spices -> 1%; Water - the difference up to 100%. The spreadable vegetable product according to claims 1 and 2, wherein the ratio of legume flour to polysaccharide is preferably 16: 1, and the ratio of legume flour to polysaccharide, and fat, to 1: 1,33. 4. Spreadable vegetable product according to claims 1 and 2, wherein the leguminous flour is represented by wheat flour (Vicia faba) or lentils (Lens culinaris) - all varieties, alone or in any mass relation between the two, which have suffered or not a preliminary heat treatment. The spreadable vegetable product according to claim 4, wherein the fats may be represented by various non-hydrogenated vegetable oils, obtained from a single source or in combinations between various sources of non-hydrogenated vegetable oil in any mass ratio. The spreadable vegetable product of 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 according to claim 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 ratios, so that the final quantity of spices does not exceed 1 %.. 8. Spreadable vegetable product according to claim 2, having the following chemical composition: Total protein substances ~ 3.3% Lipid ~ 20% Total fiber ~ 2.6% Dry substance ~ 37%. 9. Spreadable vegetable product according to claim 2, having the following identification elements: - the protein source is represented by vegetable raw material from sources of leguminous flours in the form of flour, with the 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 spread of the product has veins between 90 and 150 Pa.