RU2799907C1 - Method for processing tomato pomace - Google Patents

Abstract

FIELD: vegetable processing.

SUBSTANCE: proposed method for processing tomato pomace involves grinding whole vegetables, separating the liquid mass from solid inclusions of the peel, seeds and pulp, with the following content of components in tomato pomace, wt.%: peel, seeds and pulp 50–75, liquid mass 25–50 . Then, the peel, seeds and pulp are physically destroyed by impacting in a confined space with an impact force of 125 to 150 N, at a speed of 2500 to 3000 beats per minute for 1.5 to 2.5 minutes to obtain a primary emulsion. After that, the resulting primary emulsion is heated to 40–60°C, vegetable oil and an emulsifier are added to it, with the following content of components, wt.%: primary emulsion 64.5-93.0, vegetable oil 5.0-30.0, emulsifier 2.0-5.5. The resulting mixture is emulsified until a multiple emulsion is formed within 10–15 minutes, cooled to a temperature of 22–24°C and packaged.

EFFECT: improving the organoleptic, physicochemical, structural and mechanical properties and preserving the nutritional value of the tomato pomace components.

1 cl, 2 tbl, 3 ex

Description

The invention relates to the production and use of by-products obtained during the extraction of juice from tomatoes. More specifically, the invention relates to the use in food and cosmetic products of by-products obtained from tomato juice extraction by-products to impart nutritional value and organoleptic properties to food and cosmetic products.

Tomato-based products do not contain all the nutrients found in whole vegetables. When extracting juice from tomatoes, some substances are excluded, such as cellulose materials, membranes, fruit pulp, seeds that have a high content of biologically active substances.

Therefore, the present invention is directed to the development of a method for processing tomato pomace that reduces the particle size to obtain a paste in the form of a multiple emulsion for subsequent use in food and cosmetic products.

There is a known method according to patent RU No. 2605352 (Published: 20.12.2016. Bull. No. 35). Obtaining and incorporating by-products into beverages to enhance nutritional value and improve organoleptic properties. The invention relates to drinks using a by-product obtained from the extraction of juice from fruits and vegetables. The beverage contains juice and a juice extraction by-product comprising a plurality of particles with an average size of 0.1 to 2000 microns, a total polyphenol content of at least 2500 ppm, a moisture content of 70 to 85 wt.%, and a combined content of peel and seeds of 0.01 to 20 wt.%. By-product can be used by-product of juice extraction from a fruit or vegetable selected from the group consisting of orange, apple, grapefruit, lemon, lime, grape, cranberry, blueberry, peach, pear, pineapple, tomato, strawberry, tangerine, mandarin orange, tangelo, pomelo, celery, beetroot, lettuce, spinach, cabbage, arti shock, broccoli, brussels sprouts, cauliflower, watercress, peas, beans, lentils, asparagus, onions, leeks, kohlrabi, radishes, turnips, rutabaga, rhubarb, carrots, cucumber, zucchini, eggplant, banana, guava, apricot, watermelon, shadberry, plain berries, meadow berries, mulberries, elderberries, Barbados cherries (Pomegranate malpighia), dwarf bird cherry, dates, coconut, olives, raspberries, strawberries, blueberries, loganberries, currants, blackberries, boysenberries, kiwifruit, cherries, black currants, quince, buckthorn, passion fruit, mountain ash, gooseberries, pomegranate, persimmons , mango, papaya, lychee, plum, prunes, figs and any combination of them citrus pomace, and orange juice as juice. The by-product contains insoluble and soluble fibers in a ratio of about 1:2. The invention provides an increase in the nutritional value and improvement of the organoleptic properties of the product.

The disadvantage of the invention is that the drink contains juice and a juice extraction by-product, including many particles with an average size of 0.1 to 2000 microns, parts of whole fruits or vegetables, such as cellulosic materials, membranes, fruit pulp. The resulting product during storage will necessarily be divided into fractions and deterioration of consumer properties. Removal from the solid phase of seeds leads to the loss of lipid substances, fat-soluble vitamins, in particular lycopene, which will reduce the nutritional value of the final product.

A method is known according to the patent RU No. 2737972 (Publ.: 07.12.2020, Bull. No. 34 ) A drink component in the form of finely ground fruit pulp. After extracting the juice from the fruit, the pomace mixture is subjected to a particle size reduction step to obtain a finely divided fruit pulp containing the finely divided pomace. The particle size reduction step can be carried out in a device such as a colloid mill, a micronizing machine/disperser, a rotary pusher, a single and multi-stage rotor/stator pair, a disintegrator, a slotted (mesh) disperser, a high pressure plunger homogenizer, or any other device that is known in the art as suitable for micronizing a mixture having the same or similar composition and properties as described above for a pomace mixture, to obtain finely ground fruit pulp. The finely ground fruit pulp has the same total solids content and total dietary fiber content as the pomace mixture. The total solids content is 4 to 10%, eg 4.5 to 6.5% by weight, and the total dietary fiber content is 2 to 6%, eg 2.3 to 3.2% by weight. Typically, finely ground fruit pulp has a viscosity in the range of 1000-9000 centipoise.

The disadvantage of the invention is that the drink contains juice and a by-product of juice extraction, including many particles of cellulose materials, membranes, and lipid substances insoluble in the aqueous phase, which are part of the pits of the fruit. The resulting product during storage will necessarily be subject to separation into fractions and deterioration of the consumer properties of the finished product, and the lipid substances and fat-soluble vitamins included in the fruit stones will be oxidized.

A known method according to patent RU No. 2030156 (Publ.: 10.03.1995). Method for processing fruits to obtain juice and installation for its implementation. In this method, in order to reduce the viscosity of the crushed raw materials and in this way to increase the productivity during filtration, and in addition, depending on the method of cell destruction, also to accelerate the process of physical destruction of cells, it is possible to provide a treatment stage with practically permissible pectolytic enzymes between the screening device and the device for physical destruction of cells. Enzymatic treatment is also possible after the physical destruction of the cells, if the intention is only to improve the filtration performance. In difficult cases here, in addition to the physical destruction of the cells, it is possible to carry out an enzymatic destruction of the cells by adding cellulase enzymes in order to maintain the physical destruction.

The physical destruction of cells is produced by mechanical action on the cells of high shear forces, shocks and shocks, variable pressure and rarefaction, ultrasound, and cavitation.

In a preferred embodiment of the invention, the device for physically disrupting cells consists of a high pressure homogenizer and/or a colloid mill.

The effect of physical destruction of the cells can be improved in that the pressure homogenizer nozzle consists of one or more raw material treatment chambers arranged one behind the other, in front of which a diffuser is included for the purpose of energy recovery.

In another embodiment of the invention, the device for physically destroying cells may consist of a device with an alternating electric field.

An alternating electric field apparatus is included in front of the mechanically operated cell disruptor to further enhance the effect of physical cell disruption.

The device for physical destruction of cells is integrally made in the filtration device.

Preferably, the device for physically destroying the cells is located in series or in parallel in one or more of the available circulation circuits of the filtration device.

The disadvantage of this invention is the use of pectolytic enzymes to achieve finer grinding of solid particles of the cellular structure. The introduced enzymes remain in the finished product and worsen its nutritional properties. The main objective of the invention is aimed at reducing the size of solid particles not only due to physical destruction, but also due to enzymatic destruction. However, the resulting product will be prone to fractionation during storage and will not be homogeneous. And useful substances during storage will be oxidized.

Closest to the claimed is the method according to the patent RU No. 2532998 (Publ.: 20.11.2014, Bull. No. 32). Processing of whole fruits and vegetables, processing of side ingredients from vegetables and fruits, and the use of processed fruits and vegetables in beverages and foods.

The invention relates to the food industry, namely to a processed fruit or vegetable product containing pomace or at least one fruit or vegetable product, a drink containing water and said product, a method for processing pomace, a method for processing at least one whole fruit or vegetable, and a method for improving the dispersibility of pomace in drinks. The processed product has a particle size of less than 250 microns. The method for processing pomace provides for obtaining pomace by extracting juice from a whole fruit or vegetable, freezing the pomace, and the pomace contains a peel and pulp. A method for improving pomace dispersibility in beverages includes reducing the pomace particle size to less than 250 microns by freezing the pomace and reducing the pomace particle size to less than 250 microns or to less than 125 microns. The product has a smooth texture and good dispersibility, little or no graininess. Additionally including heat treatment of pomace up to a temperature of 100°C for a period of time sufficient to inactivate the enzymes.

The disadvantage of the invention is a large energy load during freezing and grinding of frozen raw materials, and further heat treatment at 100°C. The complexity of the hardware design of the technological process. The resulting product during storage will not be protected from oxidative processes. And useful substances during storage will be oxidized, such as vitamin C and vitamin A, flavonoids, carotenoids, such as lycopene.

The objective of the invention is to create a method for processing tomato pomace that provides the creation of a biologically active additive from tomato pomace with the subsequent expansion of the range of cosmetic and food products with high consumer characteristics.

The technical result of the invention is to increase the organoleptic, physicochemical, structural and mechanical properties and preserve the nutritional value of the tomato pomace components.

The technical result is achieved by the fact that the method of processing tomato pomace, which involves grinding whole vegetables, separating the liquid mass from solid inclusions of the peel, seeds and pulp, with the following content of components in tomato pomace, wt.%:

peel, seeds and pulp - 50-75,

liquid mass - 25–50,

with subsequent physical destruction of the peel, seeds and pulp by impact in a confined space with an impact force of 125 to 150 N, at a speed of 2500 to 3000 beats per minute for 1.5 to 2.5 minutes to obtain a primary emulsion, after which the resulting primary emulsion is heated to 40–60 ° C, vegetable oil and an emulsifier are added to it, with the following content of components, wt. %:

primary emulsion 64.5–93.0 vegetable oil 5.0–30.0 emulsifier 2.0–5.5,

and the resulting mixture is emulsified until a multiple emulsion is formed within 10–15 minutes, cooled to a temperature of 22–24°C and packaged.

Below are examples of the implementation of the proposed method.

Example 1

500 g of tomato pomace obtained after separation of the juice, including peel, seeds and pulp - 75 wt.% and liquid mass 25 wt. % is subjected to physical destruction by mechanical impact by impact in a confined space with an impact force of 125 N, at a speed of 3000 beats per minute for 1.5 minutes, this forms a primary emulsion. 25 g of vegetable oil, 10 g of emulsifier are added to 465 g of the resulting primary emulsion, heated to 40°C and emulsified to form a multiple emulsion for 10 minutes, cooled to a temperature of 22–24°C and packaged.

Example 2

500 g of tomato pomace obtained after separation of the juice, including peel, seeds and pulp - 60 wt.% and liquid mass 40 wt. % is subjected to physical destruction by mechanical impact by impact in a confined space with an impact force of 137.5 N, at a speed of 2750 beats per minute for 2.0 minutes, when this forms a primary emulsion. 87.5 g of vegetable oil, 20 g of emulsifier are added to 392.25 g of the obtained primary emulsion, heated to 50°C and emulsified to form a multiple emulsion for 12.5 minutes, cooled to a temperature of 22–24°C and packaged.

Example 3

500 g of tomato pomace obtained after separation of the juice, including peel, seeds and pulp - 50 wt.% and liquid mass 50 wt. % is subjected to physical destruction by mechanical impact by impact in a confined space at an impact force of 150 N, at a speed of 2500 beats per minute for 2.5 minutes, this forms a primary emulsion. 150 g of vegetable oil, 137.5 g of emulsifier are added to 212.5 g of the obtained primary emulsion, heated to 60°C and emulsified to form a multiple emulsion for 15 minutes, cooled to a temperature of 22–24°C and packaged.

Examples of carrying out the method of processing tomato pomace according to the proposed method are shown in table 1.

Table 1 - Technological modes of processing tomato pomace

Name of indicator Example 1 Example 2 Example 3 Grinding modes Mass fraction of moisture in tomato pomace, % 25.0 40.0 50.0 Skin, seed and pulp content % 75.0 60.0 50.0 Impact force, N 125.0 137.5 150.0 Impact speed, beats / min 3000 2750 2500 Grinding time, min 1.5 2.0 2.5 Modes for obtaining multiple emulsion Mass fraction of vegetable oil, % 5.0 17.5 30.0 Emulsifier, % 2.0 4.0 6.0 Heating temperature, °С 40.0 50.0 60.0 Emulsification time to create a multiple emulsion, min. 10.0 12.5 15.0

For comparison, the experience of processing tomato pomace according to the modes of the prototype method is carried out in parallel.

Organoleptic and chemical indicators of the quality of tomato pomace samples processed according to the proposed method and the prototype method are shown in table 2.

Table 2 - Organoleptic, physicochemical, structural and mechanical indicators of the quality of the tomato product

As can be seen from the results obtained, the proposed method for processing tomato pomace will make it possible to obtain a product with the best organoleptic characteristics in terms of color, taste, smell and texture.

The use of the physical form of the finished product in the form of a multiple emulsion improves the preservation of the fatty phase and vitamins. The acid number of the isolated fat fraction is from 0.81 to 2.02 kg KOH/g, the peroxide number is from 2.15 to 2.50 ½ mol of active O/kg, which is much lower than in the prototype example, and the content of fat-soluble vitamins is higher.

The use of the impact method to destroy the peel, seeds and pulp (high molecular weight protein molecules and fiber) allows, in the process of grinding tomato pomace, to obtain particle sizes of less than 100 microns and obtain a product in the form of an emulsion.

The creation of a multiple emulsion allows you to save biologically active substances in their natural form during storage without additional thermal exposure or the use of antioxidants or preservatives.

The technical result of the invention is to increase the organoleptic, physicochemical, structural and mechanical properties and preserve the nutritional value of the tomato pomace components.

Claims (5)

A method for processing tomato pomace, which involves grinding whole vegetables, separating the liquid mass from solid inclusions of the peel, seeds and pulp, with the following content of components in tomato pomace, wt.%: peel, seeds and pulp 50–75 liquid mass 25–50, with subsequent physical destruction of the peel, seeds and pulp by impact in a confined space with an impact force of 125 to 150 N, at a speed of 2500 to 3000 beats per minute for 1.5 to 2.5 minutes to obtain a primary emulsion, after which the resulting primary emulsion is heated to 40–60 ° C, vegetable oil and an emulsifier are added to it, with the following content of components, wt. %: primary emulsion 64.5–93.0 vegetable oil 5.0 - 30.0 emulsifier 2.0 - 5.5, and the resulting mixture is emulsified until a multiple emulsion is formed within 10–15 minutes, cooled to a temperature of 22–24°C and packaged.