SE534856C2 - A stable vegetarian emulsion and a method of making this emulsion - Google Patents
A stable vegetarian emulsion and a method of making this emulsion Download PDFInfo
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- SE534856C2 SE534856C2 SE1050965A SE1050965A SE534856C2 SE 534856 C2 SE534856 C2 SE 534856C2 SE 1050965 A SE1050965 A SE 1050965A SE 1050965 A SE1050965 A SE 1050965A SE 534856 C2 SE534856 C2 SE 534856C2
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- RZSCFTDHFNHMOR-UHFFFAOYSA-N n-(2,4-difluorophenyl)-2-[3-(trifluoromethyl)phenoxy]pyridine-3-carboxamide;1,1-dimethyl-3-(4-propan-2-ylphenyl)urea Chemical compound CC(C)C1=CC=C(NC(=O)N(C)C)C=C1.FC1=CC(F)=CC=C1NC(=O)C1=CC=CN=C1OC1=CC=CC(C(F)(F)F)=C1 RZSCFTDHFNHMOR-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
-
- A23L1/052—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dispersion Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Edible Oils And Fats (AREA)
Abstract
Uppfinningen hänför sig till en stabil vegetarisk emulsion att ha blandannat i en smoothie och metoder att göra denna vegetariska emulsion. The invention relates to a stable vegetarian emulsion having been mixed in a smoothie and methods of making this vegetarian emulsion.
Description
25 30 35 534 B55 2 fettsyra kunna verka som ett komplement till fisk för att få en allsidig kost och ett varierat utnyttjande av naturliga resurser innehållande omega-3 fettsyror. 25 30 35 534 B55 2 fatty acids can act as a complement to fi so-called to have a versatile diet and a varied utilization of natural resources containing omega-3 fatty acids.
Från och med 2010-03-01 är hälsopåstående ”innehållande höga halter omega-3-fettsyror” godkänt för produkter som har ett innehåll av ALA lika med 2 g per 100 g produkt. Denna mängd är i överensstämmelse med det rekommenderade dagliga intaget för individer i Europeiska länder med avseende på hjärt-kärlhälsa (1, 2).As of 2010-03-01, health claims "containing high levels of omega-3 fatty acids" are approved for products that have an ALA content equal to 2 g per 100 g of product. This amount is in line with the recommended daily intake of individuals in European countries with regard to cardiovascular health (1, 2).
Olja från majs, soja och solrosolja har ett högt innehåll av linolsyra (LA). Rapsolja, linolja och Camelina sativa (oljedådra) olja är däremot rika på o-linolensyra (ALA). Oljedâdraolja är en gammal gröda som har funnits i Europa och Ryssland i mer än tusen år. Den innehåller 30-40 % ALA och 15-25 % LA (3, 4). l en emulsion blandar man olja i en vattenbaserad lösning, så att små oljedroppar bildas. Dessa erhålls vanligen genom att pressa en o|ja-vatten- blandning genom en smal spalt med hjälp av högt tryck i en så kallad högtryckshomogenisator. Med tiden tenderar dock oljedropparna i emulsionen att vilja slås ihop för att minska sin kontaktyta med vattenlösningen, vilket kallas att emulsionen blir instabil. Eftersom oljans densitet är lägre kan det leda till att en oljerik fas bildas på vattenlösningen (gräddsättning). För att förhindra att en emulsion blir instabil brukar man använda en emulgator, som anrikas i fasgränsytan mellan olja och vatten, dvs. på oljedropparna och på så sätt förhindrar att de slås ihop. Proteiner som har både hydrofila (vattenälskande) och hydrofoba (vattenavstötande) aminosyror kan anrikas på oljedroppytan och kan därför verka som en emulgator. Skilda proteiner kan vara olika bra som emulgatorer. Exempelvis är det animaliska mjölkproteinet kasein en väldigt bra emulgator, medan proteiner med vegetabiliskt ursprung vanligtvis är mindre lämpade. Detta kan bero på att vegetabiliska proteiner är överlag mindre lösliga och mer värmekänsliga, vilket inte är fallet för mjölkproteinet kasein. Därför kan det vara svårt att göra en vegetariskt baserad och samtidigt värmestabil emulsion.Oil from corn, soy and sunflower oil has a high content of linoleic acid (LA). Rapeseed oil, linseed oil and Camelina sativa (oilseed) oil, on the other hand, are rich in o-linolenic acid (ALA). Oljedâdra oil is an ancient crop that has been around in Europe and Russia for more than a thousand years. It contains 30-40% ALA and 15-25% LA (3, 4). In an emulsion, oil is mixed in an aqueous solution to form droplets of oil. These are usually obtained by forcing an o-yes-water mixture through a narrow gap by means of high pressure in a so-called high-pressure homogenizer. Over time, however, the oil droplets in the emulsion tend to coalesce to reduce their contact area with the aqueous solution, which is called the emulsion becoming unstable. As the density of the oil is lower, it can lead to the formation of an oil-rich phase on the aqueous solution (creaming). To prevent an emulsion from becoming unstable, an emulsifier is usually used, which is enriched in the phase interface between oil and water, ie. on the oil droplets and thus prevents them from collapsing. Proteins that have both hydro-α (water-loving) and hydrophobic (water-repellent) amino acids can be enriched on the oil droplet surface and can therefore act as an emulsifier. Different proteins can be different as emulsifiers. For example, the animal milk protein casein is a very good emulsifier, while proteins of vegetable origin are usually less suitable. This may be because vegetable proteins are generally less soluble and more heat sensitive, which is not the case for the milk protein casein. Therefore, it can be difficult to make a vegetarian based and at the same time heat stable emulsion.
Emulsionen skall dessutom smaka bra och ha en bra konsistens, så att konsumenten upplever den som en smoothie med sin krämiga konsistens.The emulsion must also taste good and have a good consistency, so that the consumer experiences it as a smoothie with its creamy texture.
Det vegetabiliska protein som uppfinningen avser är protein från potatis. Detta är en underutnyttjad proteinkälla med god tillgängligheti närområdet. Potatis är mest känd för sitt stärkelseinnehåll, men den har också en signifikant mängd proteiner. Kokt potatis innehåller 1,5-2 g 10 15 20 25 30 35 534 855 3 proteiner per 100 g (5). Potatisprotein har en näringsrik aminosyrasammansättning, som kan liknas vid ägg- och mjölkprotein, särskilt med ett högt innehåll av den essentiella aminosyran lysin (6, 7).The vegetable protein to which the invention relates is protein from potatoes. This is an underutilized protein source with good availability in the immediate area. Potatoes are best known for their starch content, but they also have a significant amount of protein. Boiled potatoes contain 1.5-2 g of protein per 100 g (5). Potato protein has a nutritious amino acid composition, which can be compared to egg and milk protein, especially with a high content of the essential amino acid lysine (6, 7).
Potatlsproteiner kan kategoriseras i tre stora grupper baserad på molekylär- vikt, där den viktiga patatingruppen (40kDa) utgör cirka 40 % av det lösliga proteinet (8, 9). Varje år processas 8 miljoner ton potatis i stärkelseindustrin, vilket genererar 6 miljoner ton avfallsprodukter kallat potatisfruktjuice (PFJ) med en proteinmängd av cirka 2 %.Potato proteins can be categorized into three large groups based on molecular weight, where the important potato group (40kDa) constitutes about 40% of the soluble protein (8, 9). Every year, 8 million tonnes of potatoes are processed in the starch industry, which generates 6 million tonnes of waste products called potato fruit juice (PFJ) with a protein content of approximately 2%.
Ett problem med PFJ från industriella stärkelseproducenter är att den innehåller fenoliska föreningar som vid alkaliskt pH oxideras till quinoner. Denna oxidation katalyseras också av det vanliga växtenzymet polyfenoloxidas (PPO), vilket resulterar i bruna pigment (10). Ett annat problem är att toxiska glykoalkaloider anrikas vid isolering av protein från PFJ. l färsk potatis är högsta rekommenderade intag av glykoalkaloider 200 mg/kg färsk potatis. Den totala mängden glykoalkaloider kan bli så hög som 1000 mg/kg torrsubstans protein vid koncentrering av PFJ (11).A problem with PFJ from industrial starch producers is that it contains phenolic compounds which at alkaline pH are oxidized to quinones. This oxidation is also catalyzed by the common plant enzyme polyphenol oxidase (PPO), resulting in brown pigments (10). Another problem is that toxic glycoalkaloids are enriched in the isolation of protein from PFJ. In fresh potatoes, the highest recommended intake of glycoalkaloids is 200 mg / kg fresh potatoes. The total amount of glycoalkaloids can be as high as 1000 mg / kg dry matter protein when concentrating PFJ (11).
Potatisproteinet patatin är värmekänsligt. Om däremot potatisproteinet inte blir värmedenaturerat har det bra emulgerings- och skumningsegenskaper och jämfört med ett kommersiellt sojaisolat har potatisproteiner rapporterats vara bättre emulgatorer (10).The potato protein patatin is heat sensitive. On the other hand, if the potato protein is not heat denatured, it has good emulsifying and foaming properties and compared to a commercial soy isolate, potato proteins have been reported to be better emulsifiers (10).
Proteinet lipooxygenas katalyserar oxidationen av omättade fettsyror såsom LA och ALA och det är därför viktigt att stoppa aktiviteten hos ett sådant protein i vår smoothie. Lipooxygenas som svarar upp emot 10 % av den totala mängden potatisprotein blir helt inaktiverat efter 2 minuters värmebehandling vid 75°C (12).The protein lipooxygenase catalyzes the oxidation of unsaturated fatty acids such as LA and ALA and it is therefore important to stop the activity of such a protein in our smoothie. Lipooxygenase corresponding to 10% of the total amount of potato protein is completely inactivated after 2 minutes of heat treatment at 75 ° C (12).
SUMMERING AV UPPFlNNlNGEN Uppfinningen hänför sig till en stabil vegetarisk emulsion, där man genom att använda sig av specifika vegetabiliska produkter lyckats med att skapa en krämig emulsion, såsom typ en smoothie, och emulsionen förblir stabil vid lagring. Emulsionen är krämig och har en mycket god smak, luktar gott, är lagom söt, fruktig, fräsch och finner god acceptans hos konsumenten.SUMMARY OF THE INVENTION The invention relates to a stable vegetarian emulsion, in which the use of specific vegetable products has succeeded in creating a creamy emulsion, such as a smoothie, and the emulsion remains stable during storage. The emulsion is creamy and has a very good taste, smells good, is reasonably sweet, fruity, fresh and has good acceptance by the consumer.
I en första aspekt hänför sig uppfinningen till en helt vegetarisk emulsion omfattande; 5-25 % (w/w) vegetabilisk olja, 7-30 % (w/w) potatis som upphettats över 75 grader, 15-85 % (w/w) skalfri frukt och resten består av vatten och eventuellt andra tillsatser. För beredning av emulsionen 53-1! 855 4 används hela potatisar och inte potatisproteinet i sig för att emulgera emulsionen. Detta leder till att a) amylosen i potatisen läcker ut vid en temperatur över 75°C och gör vattenfasen viskös, vilket hindrar gräddsättning och ger en krämig konsistens, b) potatis-proteinerna är 5 mindre värmedenaturerade och aggregerade troligtvis på grund av att den viskösa vattenfasen minskar sannolikheten för proteinerna att träffas och aggregera. c) på grund av värrnning över 75°C så inaktiveras polyfenoloxidas, vilket gör att emulsionen inte blir brun och d) att i potatis förekommande toxiska glykoalkaloider inte koncentreras, då man använder 10 hel potatis istället för koncentrerat potatisprotein.In a first aspect, the invention relates to a completely vegetarian emulsion comprising; 5-25% (w / w) vegetable oil, 7-30% (w / w) potatoes heated above 75 degrees, 15-85% (w / w) peel-free fruit and the rest consists of water and possibly other additives. For preparation of the emulsion 53-1! 855 4 whole potatoes and not the potato protein itself are used to emulsify the emulsion. This results in a) the amylose in the potatoes leaking out at a temperature above 75 ° C and making the aqueous phase viscous, which prevents creaming and gives a creamy consistency, b) the potato proteins are less heat denatured and aggregated probably due to the viscous the aqueous phase reduces the likelihood of the proteins meeting and aggregating. c) due to protection above 75 ° C, polyphenol oxidase is inactivated, which means that the emulsion does not turn brown and d) that toxic glycoalkaloids present in potatoes are not concentrated, when using whole potatoes instead of concentrated potato protein.
I en andra aspekt hänför sig uppfinningen till en metod att göra en fullständigt vegetarisk emulsion såsom den definieras ovan omfattande stegen; tillhandahålla potatis, frukt och vegetarisk olja, upphetta potatisen till över 75 grader och frigöra skalet från frukten, mosa den upphettade 15 potatisen och den skalfria frukten till en blandning, blanda i oljan, mixa potatisen, frukten och oljan till en vegetabilisk emulsion och tillsätta vatten och eventuellt andra tillsatser och sedan erhålla den vegetariska emulsionen.In a second aspect, the invention relates to a method of making a completely vegetarian emulsion such as the steps described above; provide potatoes, fruit and vegetable oil, heat the potatoes to over 75 degrees and release the peel from the fruit, mash the heated potatoes and the peelless fruit into a mixture, mix in the oil, mix the potatoes, fruit and oil into a vegetable emulsion and add water and optionally other additives and then obtaining the vegetarian emulsion.
Potatisen med sina potatisproteiner är helt avgörande för att 20 man ska kunna bilda en emulsion då proteinerna fungerar som emulgatorer som kan adsorbera på oljedropparnas yta och underlätta blandningen med vattenlösningen. Utöver detta kan man värmebehandla emulsionen utan att dess egenskaper förändras vilket gör att man kan förvara den under en längre tid utan att någon mikrobiell tillväxt sker. Ej heller förändrar sig 25 emulsionen utan förblir stabil över tid.The potatoes with their potato proteins are absolutely crucial in order to be able to form an emulsion as the proteins act as emulsifiers which can adsorb on the surface of the oil droplets and facilitate the mixing with the aqueous solution. In addition to this, the emulsion can be heat-treated without changing its properties, which means that it can be stored for a longer period of time without any microbial growth. Nor does the emulsion change but remain stable over time.
DETALJERAD BESKRIVNING AV UPPFINNINGENS UTFÖRINGSFORMER Följande termer används och har valts att definiera för att förtydliga vad 30 som menas Termen ”kokt” menas att den vegabiliska produkten såsom potatis har kokafs tills den blivit mjuk. Tiden varierar beroende på storlek såväl som på vilken sort som används såväl som mängden som valts att tillredas vid samma tillfälle. 35 Termen ”vegetabilisk olja” menas en olja som omfattar omega-3 olja och som erhållits från en vegetabilisk källa. Exempel på källor återfinns nedan.DETAILED DESCRIPTION OF THE EMBODIMENTS OF THE INVENTION The following terms are used and have been chosen to clarify what is meant. The term "cooked" means that the vegetable product such as potatoes has been boiled until soft. The time varies depending on the size as well as on the variety used as well as the quantity chosen to be prepared at the same time. The term "vegetable oil" means an oil comprising omega-3 oil obtained from a vegetable source. Examples of sources are given below.
Termen ”helt” menas att emulsionen bara och enbart består av vegetabiliska komponenter, dvs är väsentligen fri från animaliska 10 15 20 25 30 35 534 856 5 produkter/komponenter. ”helt” betyder således att 100 % av produkten är vegetabilisk.The term "whole" means that the emulsion consists solely and exclusively of vegetable components, ie is substantially free of animal products / components. "Whole" thus means that 100% of the product is vegetable.
Andra fördelar och meningen med föreliggande uppfinning kommer nu att beskrivas i olika utföringsformer mer i detalj nedan men uppfinningen ska inte anses vara begränsad till de utföringsformer som anges nedan. Utföringsformerna är beskrivna som illustrerande ändamål för att en person utbildad inom teknikområdet ska kunna utföra uppfinningen och för att visa det bästa sättet att utföra uppfinningen på. Utöver detta kan det finnas kombinationer av de olika utföringsformerna som även de fungerar.Other advantages and the meaning of the present invention will now be described in various embodiments in more detail below, but the invention should not be construed as limited to the embodiments set forth below. The embodiments are described as illustrative purposes for a person trained in the art to be able to perform the invention and to show the best way to perform the invention. In addition to this, there may be combinations of the different embodiments that also work.
I en första utföringsform hänför sig uppfinningen till en helt vegetarisk emulsion omfattande; 5-25 % (w/w) vegetabilisk olja, 7-30 % (w/w) potatis som upphettats över 75 grader, 15-85 % (w/w) skalfri frukt och resten består av vatten och eventuellt andra tillsatser.In a first embodiment, the invention relates to a completely vegetarian emulsion comprising; 5-25% (w / w) vegetable oil, 7-30% (w / w) potatoes heated above 75 degrees, 15-85% (w / w) peel-free fruit and the rest consists of water and possibly other additives.
Den vegetabiliska oljan kan förekomma i en mängd bestående av 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24 eller 25 % (w/w). Ett exempel är där den vegetabiliska oljan används i en mängd runt 7 % (w/w) såsom 6,5 till 7,5 %(w/w). Andra exempel är 6,6, 6,7, 6,8, 6,9, 7,0, 7,1, 7,2, 7,3, eller 7,4. Oljan kan väljas från listan bestående av raps, solros, oliv, linfrö, sesam, majs, avokado, valnöt, pistage, hasselnöt, och oljedådran såsom vara en från oljedådra.The vegetable oil may be present in an amount consisting of 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24 or 25% (w / w). An example is where the vegetable oil is used in an amount of around 7% (w / w) such as 6.5 to 7.5% (w / w). Other examples are 6.6, 6.7, 6.8, 6.9, 7.0, 7.1, 7.2, 7.3, or 7.4. The oil can be selected from the list consisting of rapeseed, sunflower, olive, flaxseed, sesame, corn, avocado, walnut, pistachio, hazelnut, and oilseed as being one from oilseed.
Potatisen kan förekomma i en mängd bestående av 7, 8, 9, 10, 11,12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29 eller 30 % (w/w Partikelstorleken på emulsionen förväntas ligga runt 1-10 um, såsom 2, 3, 4, 5, 6, 7, 8, 9 pm och pH vara runt 6,0 såsom 5.0 till 7.0, såsom 5,5 eller 7,5. Medelvärde på emulsionens oljedroppstorlek ligger runt D =3,5 pm för den volymsbaserade storleksfördelningen eller runt D = 2,5 um för den ytbaserade storleksfördelningen. Potatisen kan vara potatis (Solanum tuberosum). Det finns många olika potatissorter idag och alla kommer att fungera bra i emulsionen. Potatis innehåller generellt sett 1.5-2 g protein per 100 g kokt potatis och har ett högt innehåll av stärkelse i form av amylos och amylopektin. Utöver detta så har potatisprotein ett högt nutritionsvärde, då dess aminosyrasammansättning påminner om ägg och mjölkprotein. Potatisproteiner kan klassas enligt följande; 40 kDa patatin proteiner som utgör 40 % av totala proteininnehållet, 5-25 kDa proteashämmare som utgör 50 % av de lösliga proteinerna och slutligen andra högmolekylära proteiner. Potatis innehåller en hel del fenoliska substanser som gör det besvärligt att arbeta med just potatis för att ta fram 10 15 20 25 30 35 534 B56 6 nya Konsumentprodukter då dessa fenolsubstanser lätt oxiderar, vilket leder till att potatisen blir både missfärgad och smakar illa. Det är i första hand Solanum tuberosum som avses som huvudsakligen kan indelas i fasta respektive mjöliga sorter. Det kan vara både höst-och vintersorter (King Edward Vll, Sparrispotatis, Belona, Desiree, Grata, Hansa, lnova, Mandelpotatis, Matilda, Nicola Ofelia, Satina, Sava, Saxon, Ukama, Van Gogh, Viktoria etc.) samt färskpotatis (Andora, Minerva, Molli, Pentland Javelin, Premier, Rapido,Silla,Sprint etc). Exemplen på potatissorter är SMAK certifierade sorter.The potatoes may be present in an amount consisting of 7, 8, 9, 10, 11,12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29 or 30% (w / w The particle size of the emulsion is expected to be around 1-10 μm, such as 2, 3, 4, 5, 6, 7, 8, 9 μm and the pH is around 6.0 such as 5.0 to 7.0, such as 5.5 or 7.5 The mean value of the emulsion oil droplet size is around D = 3.5 μm for the volume-based size distribution or around D = 2.5 μm for the surface-based size distribution.The potatoes can be potatoes (Solanum tuberosum). potato varieties today and all will work well in the emulsion.Potatoes generally contain 1.5-2 g protein per 100 g boiled potatoes and have a high content of starch in the form of amylose and amylopectin.In addition, potato protein has a high nutritional value, then its amino acid composition is reminiscent of eggs and milk protein Potato proteins can be classified as follows: 40 kDa patatin proteins which make up 40% of the total protein content , 5-25 kDa protease inhibitors that make up 50% of the soluble proteins and finally other high molecular weight proteins. Potatoes contain a lot of phenolic substances that make it difficult to work with just potatoes to produce 10 15 20 25 30 35 534 B56 6 new Consumer products as these phenolic substances easily oxidize, which leads to the potatoes becoming both discolored and tasting bad. It is primarily Solanum tuberosum that is meant that can mainly be divided into solid and floury varieties, respectively. It can be both autumn and winter varieties (King Edward Vll, Asparagus potatoes, Belona, Desiree, Grata, Hansa, lnova, Almond potatoes, Matilda, Nicola Ofelia, Satina, Sava, Saxon, Ukama, Van Gogh, Viktoria etc.) as well as fresh potatoes ( Andorra, Minerva, Molli, Pentland Javelin, Premier, Rapido, Silla, Sprint etc). Examples of potato varieties are SMAK certified varieties.
När det gäller frukten så ska den vara fri från skal men innehålla pektin och kan bestå av äpple, päron, apelsin, mango, banan. Fruktdelen kan bestå av en sorts frukt eller en blandning av olika frukter och vari i en mängd på 15-85%, såsom 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75. 80 eller 85%. Andra exempel på mängder kan vara 15-30% eller 15-20% Frukten kan även vara i form av något fruktextrakt eller blandningar av fruktextrakt.As for the fruit, it should be free of peel but contain pectin and can consist of apple, pear, orange, mango, banana. The fruit part may consist of a kind of fruit or a mixture of different fruits and in an amount of 15-85%, such as 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75 80 or 85%. Other examples of amounts may be 15-30% or 15-20%. The fruit may also be in the form of some fruit extract or mixtures of fruit extracts.
Potatisen upphettas över 75 grader såsom över 80, 85, 90, 95 grader.The potatoes are heated above 75 degrees such as above 80, 85, 90, 95 degrees.
Utöver detta kan den vegetariska emulsionen innehålla andra tillsatser såsom antioxidanter (polyfenoler, flavonoider och karotenoider), mikroorganismer, bär och frukt. Exempel på bär och frukt är blåbär, jordgubb, hallon, svart vinbär, röda vinbär, mango, papaya, passionsfrukt, melon, äpple, päron, apelsin, klementin, granatäpple, men även andra naturligt eller syntetiska smakämnen såsom vaniljstäng eller vanillin som efterliknar dessa frukter och bär.In addition, the vegetarian emulsion may contain other additives such as antioxidants (polyphenols, on avonoids and carotenoids), microorganisms, berries and fruits. Examples of berries and fruits are blueberries, strawberries, raspberries, black currants, red currants, mango, papaya, passion fruit, melon, apple, pear, orange, clementine, pomegranate, but also other natural or synthetic flavors such as vanilla bean or vanilla that mimic these fruits and berries.
Den vegetariska emulsionen som beskrivs ovan kan exempelvis vare en smoothie, dessert eller yoghurt.The vegetarian emulsion described above can be, for example, a smoothie, dessert or yoghurt.
I en andra utföringsform hänför sig uppfinningen till en metod att bereda den ovan nämnda emulsionen omfattande stegen att tillhandahålla potatis, frukt och vegetarisk olja såsom de beskrivs ovan, upphetta potatisen till över 75 grader och frigöra skalet från frukten, mosa den upphettade potatisen och den skalfria frukten till en blandning, blanda i oljan, mixa potatisen, frukten och oljan till en vegetabilisk emulsion och tillsätta vatten och eventuellt andra tillsatser och att erhålla en vegetarisk emulsion, såsom den beskrivs i detalj ovan.In a second embodiment, the invention relates to a method of preparing the above-mentioned emulsion comprising the steps of providing potatoes, fruit and vegetarian oil as described above, heating the potatoes to over 75 degrees and releasing the peel from the fruit, mashing the heated potatoes and the peelless the fruit to a mixture, mix in the oil, mix the potatoes, the fruit and the oil into a vegetable emulsion and add water and any other additives and to obtain a vegetarian emulsion, as described in detail above.
EXEMPEL EXEMPEL 1. 10 15 20 25 Material: lnova potatis inköptes från ICA AB. Äppeljuicen erhölls från Kiviks Musteri AB och äppelmosen erhölls från Bjömekulla Fruktindustrier AB. Äppelmosen innehöll äpplen, 26 % socker, pektin och citronsyra. Kiviks äppel juice innehöll päron och hallon och användes i smoothies som bereddes med bär.EXAMPLES EXAMPLE 1. Material: Innovative potatoes were purchased from ICA AB. The apple juice was obtained from Kiviks Musteri AB and the apple puree was obtained from Bjömekulla Fruktindustrier AB. The apple puree contained apples, 26% sugar, pectin and citric acid. Kivik's apple juice contained pears and raspberries and was used in smoothies prepared with berries.
En blandning av frusna bär inköpta på ICA som innehöll hallon och blåbär såväl som jordgubb användes för att ge en fin färg och smak till en del emulsioner Beredning av en stabil vegetabilisk emulsion Ett antal mixar gjordes där man använde sig av mixern OBH Nordica Blender typ 6668.A mixture of frozen berries purchased at ICA that contained raspberries and blueberries as well as strawberries was used to give a color and flavor to some emulsions. Preparation of a stable vegetable emulsion A number of mixers were made using the mixer OBH Nordica Blender type 6668 .
Potatisen kokades i vatten under 27 minuter för att reducera glykoalkaloid innehållet och att få stärkelsen att gelatinisera. Sedan gjordes ett antal emulsioner; Innehåll 1(16% 2(10% 3(20% 4 (10% 5 (6% fett) fett) fett) fett) fett) lnova 150g 100g 150g 150g 150g potatis Äpplemos 100 g 150 g 150 g 650 g 1200 g Raps- 100 g 40 g 100 g 100 g 100 g och linfröolja Vatten 150g 100g 100 g 100g 100g Bär eller 100 g frukt Kokad potatis mosades med äppelmosen. Sedan tillsattes övriga ingredienser och allt blandades i mixern för att erhålla olika mängder av olja ( se tabellen ovan). Allt blandades med mixern under 1 minut med 6 pulser.The potatoes were boiled in water for 27 minutes to reduce the glycoalkaloid content and to gelatinize the starch. Then a number of emulsions were made; Contents 1 (16% 2 (10% 3 (20% 4 (10% 5 (6% fat) fat) fat) fat) fat) lnova 150g 100g 150g 150g 150g potatoes Apple puree 100 g 150 g 150 g 650 g 1200 g Rapeseed - 100 g 40 g 100 g 100 g 100 g and flaxseed oil Water 150g 100g 100 g 100g 100g Berries or 100 g fruit Boiled potatoes were mashed with apple puree. Then the other ingredients were added and everything was mixed in the mixer to obtain different amounts of oil (see table above). Everything was mixed with the mixer for 1 minute with 6 pulses.
Om det behövdes mixades det vidare tills en önskvärd emulsion erhölls.If necessary, it was further mixed until a desired emulsion was obtained.
Referenser: 1. Scientific Opinion of the Panel on Dietetic products, Nutrition and Allergies on a request from European Commission related to labelling 10 15 20 25 30 35 534 855 8 reference intake values for n-3 and n-6 polyunsaturated fatty acids. The EFSA Journal (2009) 1 176, 1-11. 2.Nyhetsarkivet 2010-03-01 Livsmedelsverket. Nya regler för näringspàståenden om omega-3. 3. Krist, S., Stuebiger, G., Ball, S. and Unterweger, H. “Analysis of volatile compounds and triacylglycero/ composition of fatty seed oil gained from flax and false flax” (2006) European Journal of Lipid Science Technology 108 p. 48-60. 4. Abramovic', H., Butinar, B. and Nikolic", V. “Changes occurring in phenolic content, tocophero/ composition and oxidative stability of Came/ina sativa oil during storage” (2007) Food Chemistry 104 p. 903-909 5. Bradshaw, JE. and Ramsay, G. “Potato Origin and Production” Chapter, p. 1-26, Bertoft, E. Blennow, A. “Structure of Potato Starch”Chapter 4, p. 84-98 in Jaspreet, S. and Lovedeep, K. in “Advances in Potato Chemistry and Technology” (2009) Academic Press Elsevier Inc. United states of America. 6. Meuser, F. and Smolnik, H.D. “Potato Protein for Human Food Use” (1979) Journal of the American Oil Chemists Society March 56 p.449-450 7. Strætkvern, K.O., Schwarz, J.G., Wiesenborn, D.P., Zafirakos, E. and Lihme, A. " Expanded bed adsorption for recovery of patatin from crude potatojuice” (1999) Bioseparation 7p. 333-345 8. Ralet, M.-C. and Gueguen, J. “Fractionation of potato proteins: solubility, thermal coagulation and emulsifying properties” (2000) Lebensmittel- Wissenschaft und-Technologie 33:5 p. 380-387 9. van Koningsveld, G.A., Walstra, P. Voragen, A.G.J. Kuijpers, LJ., van Boekel, M.A.J.S. and Gruppen, H. “Effects of protein composition and enzymatic activity on formation and properties of potato protein stabilized emulsions” (2006) Journal of agricultural and food chemistry 54:17 p. 6419- 6427. 10. . Løkra, S., Helland, M.H., Claussen, |.C., Strætkvern, K.O., and Egelandsdal, B. “Chemical characterization and functional properties of a potato protein concentrate prepared by large-scale expanded bed adsorption chromatography” (2008) LWT -Food Science and Technology 41: 6 p. 1089-1099. 11. Friedman, M. et al. “RE VIE WS Potato Glycoalkaloids and Metabolites: Roles in the Plant and in the Diet"(2006) Journal of Agricultural and Food Chemistry 54, 8655-8681. 534 B55 9 12. T. Galliard and D. R. Phillips “Lipoxygenase from Potato Tubers Partial Purification and Properties of an enzyme that specifically oxygenates the 9- position of Iinoleic acid”(1971) Biochemical Journal 124 p. 431-438.References: 1. Scienti fi c Opinion of the Panel on Dietetic products, Nutrition and Allergies on a request from European Commission related to labeling 10 15 20 25 30 35 534 855 8 reference intake values for n-3 and n-6 polyunsaturated fatty acids. The EFSA Journal (2009) 1 176, 1-11. 2.News archive 2010-03-01 Livsmedelsverket. New rules for nutrition claims about omega-3. 3. Krist, S., Stuebiger, G., Ball, S. and Unterweger, H. “Analysis of volatile compounds and triacylglycero / composition of fatty seed oil gained from fl ax and false fl ax” (2006) European Journal of Lipid Science Technology 108 pp. 48-60. 4. Abramovic ', H., Butinar, B. and Nikolic ", V." Changes occurring in phenolic content, tocophero / composition and oxidative stability of Came / ina sativa oil during storage "(2007) Food Chemistry 104 p. 903- 909 5. Bradshaw, J.E. and Ramsay, G. “Potato Origin and Production” Chapter, pp. 1-26, Bertoft, E. Blennow, A. “Structure of Potato Starch” Chapter 4, pp. 84-98 in Jaspreet , S. and Lovedeep, K. in “Advances in Potato Chemistry and Technology” (2009) Academic Press Elsevier Inc. United States of America 6. Meuser, F. and Smolnik, HD “Potato Protein for Human Food Use” (1979 ) Journal of the American Oil Chemists Society March 56 p.449-450 7. Strætkvern, KO, Schwarz, JG, Wiesenborn, DP, Za fi rakos, E. and Lihme, A. "Expanded bed adsorption for recovery of patatin from crude potato juice" (1999) Bioseparation 7p. 333-345 8. Ralet, M.-C. and Gueguen, J. “Fractionation of potato proteins: solubility, thermal coagulation and emulsifying properties” (2000) Lebensmittel- Wissenschaft und-Technologie 33: 5 pp. 380-387 9. van Koningsveld, G.A., Walstra, P. Voragen, A.G.J. Kuijpers, LJ., Of Boekel, M.A.J.S. and Gruppen, H. “Effects of protein composition and enzymatic activity on formation and properties of potato protein stabilized emulsions” (2006) Journal of agricultural and food chemistry 54:17 pp. 6419- 6427. 10.. Løkra, S., Helland, MH, Claussen, | .C., Strætkvern, KO, and Egelandsdal, B. “Chemical characterization and functional properties of a potato protein concentrate prepared by large-scale expanded bed adsorption chromatography” (2008) LWT -Food Science and Technology 41: 6 pp. 1089-1099. 11. Friedman, M. et al. "RE VIE WS Potato Glycoalkaloids and Metabolites: Roles in the Plant and in the Diet" (2006) Journal of Agricultural and Food Chemistry 54, 8655-8681. 534 B55 9 12. T. Galliard and DR Phillips “Lipoxygenase from Potato Tubers Partial Purification and Properties of an enzyme that specifically oxygenates the 9-position of linoleic acid ”(1971) Biochemical Journal 124 pp. 431-438.
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| WO2020112009A1 (en) | 2018-11-26 | 2020-06-04 | Veg Of Lund Ab | Vegan potato emulsion |
| EP3687298A4 (en) * | 2018-11-26 | 2021-08-11 | Veg Of Lund AB | Vegan potato emulsion |
| JP2022509796A (en) * | 2018-11-26 | 2022-01-24 | ヴェグ オブ ルンド アーベー | Emulsion made of potatoes for vegans |
| AU2019386569B2 (en) * | 2018-11-26 | 2024-05-09 | Veg Of Lund Ab | Vegan potato emulsion |
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