WO1996029891A1

WO1996029891A1 - Foodstuff

Info

Publication number: WO1996029891A1
Application number: PCT/EP1996/001405
Authority: WO
Inventors: Yvonne Katzeff
Original assignee: Yvonne Katzeff
Priority date: 1995-03-30
Filing date: 1996-03-29
Publication date: 1996-10-03
Also published as: AU5685696A

Abstract

A foodstuff is made from the pulp remaining after the removal of juices from fruit or vegetables in a juicing process.

Description

Foodstuff

This invention relates to foodstuffs.

In the manufacture of fruit and vegetable juices, syrups, nectars etc (all of which are herein referred to for convenience as "juices"), liquid is drawn from the fruit or vegetable (hereinafter called "the raw material") in ways well known in the art leaving a pulp which is often discarded. The term "pulp" as will be used hereafter in this specification is intended to mean the pulp remaining after the liquid has been removed therefrom.

According to the invention there is provided a foodstuff comprising compacted pulp which is preferably also dried.

The foodstuff is preferably supplemented with suitable colorants, flavourants and/or sweeteners which themselves are devoid of, or low in, calories and sugar. The supplement may also be a binder such as gelatine.

The foodstuff may be coated with other edible matter. Typically the foodstuff may be coated with chocolate such as dietetic chocolate. The foodstuff may also be mixed with other edible matter which may be added in the solid and/or liquid form.

CONFIRMAΠON copy The raw material should preferably be grated or granulated before removing the liquid and the pulp thereafter moved immediately into a drier, such as a drying tunnel. It may be subjected to vibration so as to is prevent the pulp coalescing prematurely. Care should be taken to prevent the pulp fermenting e.g. by ensuring that the drying takes place fairly quickly. The raw material should conveniently be treated to remove unwanted matter which might be to the detriment of the foodstuff made from the pulp. Thus if the raw material comprises apples, these could with advantage be cored prior to removing the liquid. Such treatment can with advantage comprise washing the raw material prior to processing to remove unwanted matter adhering to the raw material. Steps should also be taken to remove other items which may be mixed in with the raw material and which would otherwise be processed with such raw material.

Conveniently too, the pulp may be washed to remove therefrom any residual sugars that remain after removal of the liquid from the raw material.

The drying operation may take place at a tempera- ture such that selected nutrient in the pulp is not removed. Thus if the raw material comprises carrots, the temperature should not be so high as to destroy the carotene. After drying the pulp may be boiled or freeze dried as desired.

Because of the fact that nutriment has been withdrawn from the fruit, the pulp will have a very low or negligible sugar content. The foodstuff made from the pulp will therefore be suitable for consumption by diabetics.

Additionally the foodstuff will have a very low calory (or kilojoule) content per unit of volume. Thus it would also be suitable as a diet supplement for bulk. In addition because of its dryness, the food¬ stuff will cause a person eating it to become thirsty and to drink water. The ingested water will cause the pulp to expand in the stomach of the person will be given a full feeling thereby serving as an appetite suppressant.

The foodstuff can be formed into a solid bar which can be chewed or licked or may be formed as a compacted crumbling bar. It can be in any other suitable form.

The foodstuff may be made into granulated form to be eaten with liquid such a milk as a breakfast food. In the granulated form it may also be used a bulk supplement in a normal meal. The foodstuff may also be ground very fine to be sprinkled over other foods stuffs. The fine ground foodstuff may be mixed with e.g. water to form a drink for immediate consumption which would expand when ingested to fill the consumer's stomach and thus reduce the symptoms of hunger.

The foodstuff may also be used by persons other than dietetics and may be supplemented with other materials, such as raisins, nuts, honey, wheat germ or the like.

The raw material may be any of the fruits and/or vegetables from which liquid is extracted for other uses, and includes guavas, pears, apricots, and oranges.

An embodiment of the invention will now be described by way of the following non-limiting examples.

EXAMPLE 1

Apples are passed through an automatic peeler and then an automatic corer. The cored and peeled apples are chopped into small portions. The chopped material is passed into a juice extractor. The extracted juices are transferred to a holding tank from which they are subsequently passed to a bottling or packaging plant. The pulp which remains is now passed through a drying tunnel on a vibrating conveyor to prevent the pulp coalescing. The drying must be swift to prevent the pulp fermenting. The dried pulp is now ready to be used in making a foodstuff of the invention.

EXAMPLE 2

Example 1 is repeated but with the cored and peeled apples passed through a washing plant.

EXAMPLE 3

Example 2 is repeated with the extracted pulp being subjected to a washing operation.

EXAMPLE 4

Example 3 is repeated using carrots. Instead of the peeling and coring operations, the carrots are first washed and then subject to top and tip cutting operations.

EXAMPLE 5

A chewy cereal bar comprises the following:-

PART A Percent m/m Litesse ® 32,00

Water 12,99

Evaporated Milk 12,24

Glycerol monostearate 0,53

Sodium bicarbonate 0,06 PART B

Carrot pulp 15,09

Golden Syrup 5,09

Rice Crispies ® 5,00

Rolled Oats 5,00

Sorbitol ® (70% solution) 4,00

Wheat Flakes 3,00

Chopped Almonds 3,00

Oat Fibre 2,00

100,00

The carrot pulp is produced as set out in Example 4. The Litesse® is acquired from Cultor Food Science. The Sorbitol® is acquired from Neosorb Roquette.

The constituents comprising PART A are placed in a saucepan and boiled to 110"C. The remaining ingredients are then added and the mixture is stirred well. The product was placed on a tray lined with siliconized paper and spread to a depth of 12 mm. When cooled, the product was cut into 30 g bars.

The bars are palatable and chewy thus remaining in the mouth for a sufficient period to satisfy the craving for food. The bars provide 182 kcal per 100 g.

Should the person eating the bar drink water within a short period of ingesting the bar, say within a quarter of an hour, the foodstuff in the stomach will absorb the water and swell filling the stomach thus reducing or removing the pangs of hunger.

EXAMPLE 6 Example 5 is repeated with one or more of the Golden Syrup, rice crispies rolled oats, wheat flakes and chopped almonds and oat fibre omitted to reduce the calorific content of the bar.

EXAMPLE 7

Example 5 is repeated with a low kilojoule artificial flavourant added to material. EXAMPLE 8

A chewy cereal bar comprises the following:-

Percent ni/m

Litesse ® 30,7

Sorbitol 12,0

Carrot pulp 14,00

Rice Crispies 6,00

GMS-SE 0,53

Water to 100%

Soya Isolate 4,0

Sodium Bicarbonate 0,1

Acesulfame K ± 0,1

Artificial flavour Syrup ± 0,2

Chopped Raisins 14,0

Sesame Seeds 8, 5

100,00 The carrot pulp is produced as set out in Example 4. The Litesse® is acquired from Cultor Food Science. The Sorbitol® is acquired from Neosorb Roquette. The GMS-SE is obtained from Croda. The Soya Isolate is obtained from Hoescht. The flavour is obtained from Gunther. The Litesse® is acquired from Cultor Food Science. The Sorbitol® is acquired from Neosorb Roquette.

The Litesse®, Sorbitol®, carrot pulp, GMS-SE, sodium bicarbonate and water are mixed and heated slowly with stirring and brought to the boil and simmered for five minutes. The heating is stopped but the stirring continued. The remaining ingredients are added. When the ingredients are well mixed, the product is poured on to an oil coated tray and allowed to set. When cooled, the product is cut into suitably shaped and sized bars.

EXAMPLE 9

Example 8 is repeated with ±0,1% salt added to taste.

EXAMPLE 10 Example 8 is repeated and the bars are coated with Carob.

Claims

1. A foodstuff characterised in that it comprises compacted pulp.

2. A foodstuff as claimed in claim 1 characterised in that the pulp is also dried.

3. A foodstuff as claimed in claim 1 or claim 2 characterised by being supplemented by one or more supplements which is devoid of, or low in, calories and sugar.

4. A foodstuff as claimed in claim 3 characterised in that the supplement comprises a colorant, a binder, a flavourant and/or a sweetener.

5. A foodstuff as claimed in claim 4 characterised in that the binder comprises gelatine.

6. A foodstuff as claimed in any one of the preceding claims characterised in that the foodstuff is coated with edible matter.

7. A foodstuff as claimed in claim 6 coated with chocolate.

8. A foodstuff as claimed in any one of the preceding claims characterised in that it is formed into a solid bar.

9. A foodstuff as claimed in claim 8 characterised in that the bar is a compacted crumbling bar.

10. A foodstuff as claimed in any one of claims 1 to 6 characterised in that it is in granulated form.

11. A foodstuff as claimed in any one of claims 1 to 6 characterised in that it is ground very fine.

12. A process for manufacturing a foodstuff comprising drawing off juices from raw material to leave pulp characterised in that the pulp is compacted to form the foodstuff.

13. A process as claimed in claim 12 characterised by the step of drying the pulp prior to the formation of the foodstuff.

14. A process as claimed in claim 13 characterised in that the pulp moved immediately into a drier to carry out the drying step.

15. A process as claimed in claim 14 characterised in that the pulp is subjected to vibra¬ tion so as to is prevent the pulp coalescing prematurely,

16. A process as claimed in any one of claims 12 to 15 characterised in that the raw material comprises carrots, apples, guavas, pears, apricots, and oranges.

17. A process as claimed in any one of claims 12 to 15 characterised in that the raw material is grated or granulated before removing the liquid.

18. A process as claimed in any one of claims 12 to 17 characterised in that the raw material is treated to remove unwanted matter which might be to the detri¬ ment of the foodstuff made from the pulp.

19. A process as claimed in any one of claims 12 to 17 characterised in that the pulp is washed to remove therefrom any residual sugars that remain after removal of the liquid from the raw material.

20. A process for manufactruring a foodstuff substantially as hereinbefore described in the

Examples.