Classifications

• • 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
  • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
  • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
• • 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
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
  • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
• • 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
  • A23L29/065—Microorganisms

Definitions

• This invention also includes the fermentation of mixtures of crushed/broken fruits as e.g. of tomato and pepper or mixtures of tomato and vegetables .
• Tomato paste is an important commercial product and is used as an ingredient for soups, sauces and ketchup.
• the largest part of the world tomato crop is processed into tomato paste and the present invention which relates inter alia to the preparation of tomato paste is therefore commercially important.
• a typical tomato paste process comprises: tomatoes -> washing -> crushing/breaking -> heating -> pul ⁇ ping/sieving -> juice -> concentration -> paste, but many variations are known. Breaking can be effected at tempera ⁇ tures of about 90°-95°C (hot break) or at low temperatures of about 40°-60°C (cold break) . Cold break favours degra ⁇ dation of cell wall material by pectolytic enzymes and the apparent viscosity, which is an important quality attribu ⁇ te, is increased. Adjustment of the Ph by addition of citric acid and degassing are steps which are often inclu- ded to improve the end quality of the paste. The above processing steps cause physical, chemical and enzymatic changes to occur in the tomato material which influence the rheological, other physical properties and organoleptic properties of the end product.
• Serum separation is interrelated with thickness and a higher thickness tendency decreases serum separation. The tendency towards serum separation can conveniently be estimated on a laboratory scale by centrifuging the material .
• EP-A-0 308 064 discloses to improve the flavour of a beverage based on tomato by lactic acid fermentation using particular lactobacilli strains.
• tomato beverages are prepared with a "compound but unified flavour" by fermenting a processed tomato product, preferably together with a milk product with Lactobacillus bulgaricus and/or Lactobacillus helveticus- More preferably the fermentation is also carried out in the presence of Streptococcus thermophilus.
• the rate of producing extracellular polys ⁇ accharide (EPS) mentioned above is at least 1.0 g/1, most preferably at least 1.2 g/1.
• Breaking and/or crushing the fruit is conveniently carried out after first washing and blanching or scalding the fruit, the tomatoes are then broken and/or crushed using e.g. a chopper or vacuum crusher. There are the possibili- ties of a "hot break” or a "cold break” as set out above.
• the broken and/or crushed fruits may then be refined i. e. extracted or sieved to remove peels, seeds and possibly stems.
• Suitable equipment is e.g. an extractor of the screw type or of the paddle type.
• the juice obtained is then optionally deaerated and/or salted.
• the pH of the fruit mass is then adjusted to 4.0 - 7.0, preferably to 5.5 - 6.5 by the careful addition of a basic substance usually food grade sodium hydroxide.
• a basic substance usually food grade sodium hydroxide.
• the exact pH value selected is usually determined by the optimal pH value for the growth of the particular Lactobacillus or Lactococcus strain to be employed.
• Lactobacillus sake 0-1 CBS 532.92
• an initial pH value somewhat above 5.8 is selected so that the Lactobacillus grows well during the fermentation period.
• different values will generally apply.
• Lactobacilli and/or Lacto- cocci may take place under different conditions. Again in the case of Lactobacillus sake 0-1 (CBS 532.92) fermenting takes preferably place at a tempe ⁇ rature between 15 and 35°C and under conditions without forced supply of oxygen for a period of 5 - 30 hours. Generally the ranges of the fermentation temperature is somewhat wider viz. from 10 - 35°C anaerobic conditions may not be required. Fruits employed in the practice of this invention generally have a dry matter content below 10% (tomatoes 5-7.5%) of which about half consists of reducing sugars mostly D-fructose and/or D-glucose.
• Lactobaccilli and Lactococci convert these sugars when growing into lactic acid and polysaccharide.
• the percentage of soluble solids is conveniently expressed according to the Brix scale (i.e. calculated as sugar) and refractometers there- fore often have in addition to the refractive scale a Brix scale.
• the Lactobacilli and/or Lactococci are inactivated usually by heat treatment i.e. by pasteurisation and/or sterilisation. Thereafter the fermen- ted product may be deaerated and packed. Quite often pac ⁇ king takes place before pasteurisation/sterilisation.
• a fruit paste as e.g. tomato paste con ⁇ centration of the fermented liquid e.g. to a strength of around 7.5. Brix is desirable. Concentration is conveni- ently effected in tanks with heating coils or in vacuum pans.
• a particu ⁇ larly preferred group of tomato cultivars for the practice of this invention are the so-called "Pomodori" of Italy.
• mixtures of e.g. tomatoes and paprika, or tomatoes and vegetables or their juices, preferably at least 50 wt% of tomatoes, more preferably at least 80 wt% of tomatoes are used.
• Lactobacillus sake 0-1 (CBS 532.92) , Lactobacillus paraca- sei (LMG 9193tl and Lab 97) and Lactococcus lactis cremori ⁇ (LAB 338) .
• LMG and LAB are abbreviations which indicate that the strains have been deposited at collections kept at Ghent University, Belgium.
• the use of mutants including those obtained by DNA-recombinant technology or classical mutagenolysis derived from the above Lacobacilli and Lac ⁇ tococci which are functionally equivalents of those iden- tified above as to EPS and lactic acid formation is also covered by the present invention.
• the above identified microorganisms form during growth not only lactic acid, but also polysaccharides which thicken the fruit mass.
• Lactobacillus sake 0-1 (CBS 532.92) is concerned reference is made to Appl . and Environm. Microbiol . , 6
• deae- ration of the broken and/or crushed fruit is effected prior to pasteurisation and/or sterilisation.
• sieving is effected prior to pasteurisation and/or sterilisation.
• fermen ⁇ tation is carried out at a temperature between 10 and 50°, preferably 20 and 40°C in the absence of supplied oxygen or air.
• sucrose is added to the broken and/or crushed fruit material. More preferably the amount of sucrose in the broken/crushed fruit material is adjusted to a level of 15-25 g/kg fruit material. Especial ⁇ ly when using Lactobacillus paracasei (LMG 9193tl) the addition of sucrose is beneficial.
• step ii) onwards is preferably carried out under aseptic conditions. Under these circumstances sterilisation to obtain the end product may be superfluous.
• an enzymatic treatment of the fruit product is inserted between steps iv and v of the process, preferably using oxidoreductases such as peroxidases and/or glucose-oxidases .
• the invention provides a fermented food pro ⁇ duct obtainable by a process as described above.
• These products compare favourably with those known sofar as to the properties mentioned above. More in particular they are improved as to serum separation, and thickness, and some- times also as to colour and taste etc.
• their content of labelled food additives as e.g. thickening agents and citric acid can be minimised or their use even completely avoided.
• the invention is further illustrated by the following examples. All parts and percentages in this specification and claims are taken on a weight basis unless otherwise indicated.
• Lactobacillus sake 0-1 (CBS 532.92) and to a starting cell concentration of 2 x 10 6 cells per gram of juice (determi ⁇ ned as colony forming units) . Subsequently the inoculated tomato juice was fermented and processed as described below in more detail in example 5.
• Example 2 The same procedure as in Example 1 was used, however, after centrifugation the tomato paste was heated for 2 minutes at 98 - 100°C and concentrated to a Brix value of 7.0 using a type Buchi R-124 Rotavapor vacuum evaporator operating at 65°C and a pressure of 15 - 20 kPa.
• the paste was heated for 2 minutes at 98 - 100°C and concentrated to a Brix value of 7.0 using a type Buchi R-124 Rotavapor vacuum evaporator operating at 75°C and a pressure of 15 - 20kPa. Subsequently,the tomato paste was pasteurised (2 min - 100°C) cooled to 28°C and inoculated with Lactobacillus sake 0-1 (CBS 532.92) and a starting cell concentration of 2 x 10 6 cells per gram of paste (determined as colony forming units) . Thereafter the inoculated tomato paste was fermented for 24 hours at 28°C. After fermentation the tomato paste was pasteurised for 30 minutes at 80°C, cooled to room temperature and used for organoleptic - and rheological analysis as described in Example 5. The product according to the invention proved to have very good organolepcic properties.
• the inoculated tomato paste was fermented for 24 hours at 28°C during which time samples were taken for carrying out analysis. After the fermentation was completed the matrix was pasteurised for 30 minutes at 80°C and cooled to room temperature.

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• Life Sciences & Earth Sciences (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Microbiology (AREA)
• Molecular Biology (AREA)
• Zoology (AREA)
• Preparation Of Fruits And Vegetables (AREA)
• Dairy Products (AREA)

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Cited By (12)

Citations (4)

• 1997
  • 1997-05-29 AU AU31734/97A patent/AU3173497A/en not_active Abandoned
  • 1997-05-29 WO PCT/EP1997/002947 patent/WO1997049303A1/en active Application Filing

Patent Citations (4)

Non-Patent Citations (2)

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