WO2018163040A1

WO2018163040A1 - Shaped fruit and/or vegetable jam slice

Info

Publication number: WO2018163040A1
Application number: PCT/IB2018/051385
Authority: WO
Inventors: Naynesh PASARI
Original assignee: Pasari Naynesh
Priority date: 2017-03-05
Filing date: 2018-03-05
Publication date: 2018-09-13

Abstract

An aspect of the present disclosure relates to an improved process for preparation of vegetable or fruit jam slice including the steps of (a) preparing a puree by pulping cleaned vegetables and/or fruits, wherein puree is devoid of skin and seeds and wherein the puree exhibits Brix ranging from about 7° to about 12°; (b) mixing an appropriate amount of sugar and water under constant stirring at a temperature of about 100°C such that the mixture exhibits Brix of about 70°; (c) admixing the puree with the mixture at an elevated temperature under stirring for a time period sufficient to prepare the mixture with Brix of about 65°; (d) preparing a pectin solution by dissolving an appropriate amount of pectin in water; (e) mixing the pectin solution with the mixture; (f) preparing a solution containing sodium benzoate and/or citric acid in water; (g) mixing the solution with the mixture; (h) heating the mixture such that Brix raises to a value ranging from about 67° to about 70°; and (i) cooling the heated mixture obtained from step (h) above, resulting in the vegetable or fruit jam slice.

Description

SHAPED FRUIT AND/OR VEGETABLE JAM SLICE

FIELD OF THE INVENTION

[0001] The present invention generally relates to an edible item. More particularly, the present disclosure provides shaped jam slice(s) made from vegetables, fruits or any such edible matter and composition thereof. Aspects of the present disclosure also provide an improved process for preparation of shaped jam slice(s) including fruit(s) and/or vegetable slice(s).

BACKGROUND OF THE INVENTION

[0002] Background description includes information that may be useful in understanding the present invention. It is not an admission that any of the information provided herein is prior art or relevant to the presently claimed invention, or that any publication specifically or implicitly referenced is prior art.

[0003] The modern consumers' nutrition habits have drastically changed over a period of time.

Historically, nutritional content was often the sole consideration in purchase decisions based on Health and Wellness— and most consumers focused on a single element (such as carbohydrates, protein, or sugar). However, lately consumers have started focusing more and more on healthy, fresh and tasty food, which is available at any time of the day, being quickly prepared to provide a wholesome and nutritious meal. The invention addresses the manner in which consumers utilize existing form of fruits and vegetables matter on foods such as breads, roti, flat breads, sandwiches, tortillas, pita bread etc. Presently, consumers have to apply products made from fruits such as jam or products made from vegetables such as food paste from a jar and then spread it on a flat surface for consumption. The present invention reduces the time and introduces convenience to consume the same food by presenting a composition that is made from similar/same raw materials in form of shaped slices that can be put on any flat surface. The shape can be either in form of square, rectangle, circle or any other shape that is flat. This provides the consumers with the same taste, feel and nutrition as of original product but with added convenience.

[0004] Food is made up of nutrients such as micronutrients (vitamins and minerals) that are needed in small amounts and macronutrients (carbohydrates, protein and fat) that are required in larger amounts. The body cannot function properly if one or more nutrients are missing. These nutrients provide energy as well as stronger bones, muscles and tendons. They also help in the regulation of bodily processes, like blood pressure, digestion etc. For example, many fruits and vegetable contain antioxidants that may have an effect on reducing total cholesterol, LDL cholesterol and triglycerides as well as effects in thinning blood. Thus, to maintain a healthy heart, active brain and optimally working muscles, one must consume or eat a balanced diet that provides proper nutrients to your body.

[0005] Many consumers do not consume a healthy portion of fruits or vegetables because they find them unappealing for regular consumption. These consumers would be well-served by improvements to the texture and flavor of a foodstuff containing high vegetable content. The addition of condiments to burgers, sandwiches or other similar food is usually done to enhance flavor and improve the eating experience. Condiments include liquids (e.g., ketchup, BBQ sauce, mayonnaise), semi-solids (e.g. relish, salsa, marmalade, peanut butter), and solids (e.g. cheese slices, fresh and pickled vegetables, fruits). However, providing a significant amount of fruits and vegetable content within such a condiment is challenging due to the high moisture content (-90%) of raw fruits and vegetables.

OBJECTS OF THE INVENTION

[0006] Primary object of the present invention to provide a shaped jam slice made from fruits or vegetables fit for consumption and composition thereof.

[0007] Another object of the present invention is to provide a shaped jam slice made from fruits or vegetables that overcomes the negative texture generally associated with vegetables and/or fruits while maintaining nutritive values thereof.

[0008] Another object of the present invention is to provide a shaped jam slice made from fruits or vegetables that overcomes the negative flavor generally associated with vegetables and/or fruits while maintaining nutritive values thereof.

[0009] Another object of the present invention is to provide a shaped jam slice made from fruits or vegetables fit for consumption that will not pack or mat with other slices.

[00010] Another object of the present invention is to provide a shaped jam slice made from fruits or vegetables fit for consumption that enables supply of necessary nutrients without imparting undesirable organoleptic properties thereof.

[00011] Another object of the present invention is to provide a process for preparation of shaped jam slice made from fruits or vegetables fit for consumption and composition thereof. [00012] Another object of the present invention is to provide a process for preparation of shaped jam slice made from fruits or vegetables fit for consumption, which is inexpensive, dependable and fully effective in accomplishing its intended purposes.

[00013] Another object of the present invention is to provide a process for preparation of shaped jam slice made from fruits or vegetables fit for consumption, which is technically and commercially feasible.

[00014] Other objects of the present invention will be apparent from the description of the invention herein below.

SUMMARY OF THE INVENTION

[00015] The present invention generally relates to an edible item. More particularly, the present disclosure provides shaped jam slice(s) made from vegetables, fruits or any such edible matter and composition thereof. Aspects of the present disclosure also provide an improved process for preparation of shaped jam slice(s) including fruit(s) and/or vegetable slice(s).

[00016] An aspect of the present disclosure relates to an improved process for preparation of a vegetable or fruit jam slice, said process comprising the steps of: (a) preparing a puree by pulping any or a combination of previously cleaned vegetables and previously cleaned fruits, wherein the puree is devoid of any or a combination of skin and seeds thereof and wherein the puree exhibits Brix ranging from about 7° to about 12°; (b) preparing a first mixture by mixing an appropriate amount of sugar and water under constant stirring at a temperature of about 100°C such that the mixture exhibits Brix of about 70°; (c) preparing a second mixture by admixing the puree with the first mixture at an elevated temperature under stirring for a time period sufficient to prepare the second mixture with Brix of about 65°; (d) preparing a pectin solution by dissolving an appropriate amount of pectin in water; (e) mixing the pectin solution with the second mixture to prepare a third mixture; (f) preparing a solution containing any or a combination of sodium benzoate and citric acid in water; (g) mixing the solution with the third mixture to prepare a fourth mixture; (h) heating the fourth mixture such that the Brix raises to a value ranging from about 67° to about 70°; and (ι) cooling the heated fourth mixture obtained from step (h) above, resulting in the vegetable or fruit jam slice.

[00017] In an embodiment, the process further comprises a step of transferring the heated fourth mixture obtained from step (h) to a smooth, optionally greased plate before the step of cooling the heated fourth mixture. In an embodiment, the process further comprises a step of cutting said vegetable or fruit jam slice to afford desired shape thereto, wherein the vegetable or fruit jam slice exhibits a pH ranging from 3.1 to 3.2.

[00018] In an embodiment, the process further comprises: transferring the heated fourth mixture obtained from step (h) in a desired packaging; and sealing the desired packaging before effecting the cooling of the heated fourth mixture. In an embodiment, the process affords preparation of the vegetable or fruit jam slice that exhibits the shelf life of at least 12 months. In an embodiment, the cooling is effected at a temperature ranging from about 4°C to about 20°C for an appropriate time to obtain the vegetable or fruit jam slice. In an embodiment, the process affords the vegetable or fruit jam slice that exhibits titratable acidity ranging from about 0 55% to about 0.65% and citric acidity ranging from about 0.64% to about 0.8%. In an embodiment, the fruit is any or a combination of guava, apple, mango, pineapple, strawberry, banana, grape fruit, cranberry, lemon, orange, raspberry, papaya, coconut, pear, peach, blackberry, black current, blueberry, dragon fruit, plum, apricot, litchi, musk melon, sapodilla, sapota and aloe-vera. In an embodiment, the vegetable is any or a combination of potato, cabbage, mushrooms, beetroot, radish, turnip, cucumber, water chestnut, sweet potato, artichoke, asparagus, bell pepper, broccoli, Brussels sprout, butternut squash, carrot, cauliflower, celery, corn, edamame, eggplant, fennel, garlic, ginger, bean, green onion, leek, onion, pea, pepper, shallot, spinach, squash, tomatillo, tomato and zucchini, aloe vera, including any varieties thereof.

DETAILED DESCRIPTION OF THE INVENTION

[00019] The embodiments herein and the various features and advantageous details thereof are explained more comprehensively with reference to the non-limiting embodiments that are detailed in the following description. Descriptions of well-known components and processing techniques are omitted so as to not unnecessarily obscure the embodiments herein.

[00020] Unless otherwise specified, all terms used in disclosing the invention, including technical and scientific terms, have the meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. By means of further guidance, term definitions may be included to better appreciate the teaching of the present invention.

[00021] As used in the description herein, the meaning of "a," "an," and "the" includes plural reference unless the context clearly dictates otherwise. Also, as used in the description herein, the meaning of "in" includes "in" and "on" unless the context clearly dictates otherwise [00022] As used herein, the terms "comprise", "comprises", "comprising", "include", "includes", and "including" are meant to be non- limiting, i.e., other steps and other ingredients which do not affect the end of result can be added. The above terms encompass the terms "consisting of and "consisting essentially of.

[00023] As used herein, the terms "composition" "blend," or "mixture" are all intended to be used interchangeably.

[00024] The terms "weight percent," "wt-%," "percent by weight," "% by weight," and variations thereof, as used herein, refer to the concentration of a substance as the weight of that substance divided by the total weight of the composition and multiplied by 100. It is understood that, as used here, "percent," "%," and the like are intended to be synonymous with "weight percent," "wt- %," etc.

[00025] As used herein, term "dehydrated" means the removal of the naturally contained water from food, particularly from vegetables and fruits, such that the natural water content is reduced, whereas "rehydration" is meant to be understood as supplying the dehydrated vegetables and fruits with a liquid. This liquid can be water, alcohol, or any kind of fluid suitable for nutrition and suitable to replace the formerly removed water.

[00026] The present invention generally relates to an edible item. More particularly, the present disclosure provides shaped jam slice(s) made from vegetables, fruits or any such edible matter and composition thereof. Aspects of the present disclosure also provide an improved process for preparation of shaped jam slice(s) including fruit(s) and/or vegetable slice(s).

[00027] An aspect of the present disclosure relates to an improved process for preparation of a vegetable or fruit jam slice, said process comprising the steps of: (a) preparing a puree by pulping any or a combination of previously cleaned vegetables and previously cleaned fruits, wherein the puree is devoid of any or a combination of skin and seeds thereof and wherein the puree exhibits Brix ranging from about 7° to about 12°; (b) preparing a first mixture by mixing an appropriate amount of sugar and water under constant stirring at a temperature of about 100°C such that the mixture exhibits Brix of about 70°; (c) preparing a second mixture by admixing the puree with the first mixture at an elevated temperature under stirring for a time period sufficient to prepare the second mixture with Brix of about 65°; (d) preparing a pectin solution by dissolving an appropriate amount of pectin in water; (e) mixing the pectin solution with the second mixture to prepare a third mixture; (f) preparing a solution containing any or a combination of sodium benzoate and citric acid in water; (g) mixing the solution with the third mixture to prepare a fourth mixture; (h) heating the fourth mixture such that the Brix raises to a value ranging from about 67° to about 70°; and (i) cooling the heated fourth mixture obtained from step (h) above, resulting in the vegetable or fruit jam slice.

[00028] In an embodiment, the process further comprises a step of transferring the heated fourth mixture obtained from step (h) to a smooth, optionally greased plate before the step of cooling the heated fourth mixture. In an embodiment, the process further comprises a step of cutting said vegetable or fruit jam slice to afford desired shape thereto, wherein the vegetable or fruit jam slice exhibits a pH ranging from 3.1 to 3.2.

[00029] In an embodiment, the process further comprises: transferring the heated fourth mixture obtained from step (h) in a desired packaging; and sealing the desired packaging before effecting the cooling of the heated fourth mixture. In an embodiment, the process affords preparation of the vegetable or fruit jam slice that exhibits the shelf life of at least 12 months. In an embodiment, the cooling is effected at a temperature ranging from about 4°C to about 20°C for an appropriate time to obtain the vegetable or fruit jam slice. In an embodiment, the process affords the vegetable or fruit jam slice that exhibits titratable acidity ranging from about 0.55% to about 0.65% and citric acidity ranging from about 0.64% to about 0.8%. In an embodiment, the fruit is any or a combination of guava, apple, mango, pineapple, strawberry, banana, grape fruit, cranberry, lemon, orange, raspberry, papaya, coconut, pear, peach, blackberry, black current, blueberry, dragon fruit, plum, apricot, litchi, musk melon, sapodilla, sapota and aloe-vera. In an embodiment, the vegetable is any or a combination of potato, cabbage, mushrooms, beetroot, radish, turnip, cucumber, water chestnut, sweet potato, artichoke, asparagus, bell pepper, broccoli, Brussels sprout, butternut squash, carrot, cauliflower, celery, corn, edamame, eggplant, fennel, garlic, ginger, bean, green onion, leek, onion, pea, pepper, shallot, spinach, squash, tomatillo, tomato and zucchini, aloe vera, including any varieties thereof.

[00030] Another aspect of the present disclosure provides a shaped fruit jam slice including: puree in an amount ranging from about 45% to about 50% by weight of the composition; sweetening agent in an amount ranging from about 50% to about 65% by weight of the composition, binding agent in an amount ranging from about 0.5% to about 1.0% by weight of the composition;; citric acid in an amount ranging from about 0.1 % to about 0.3% by weight of the composition; and appropriate amounts of flavoring agent, coloring agent and preservative, wherein said shaped fruit jam slice exhibits at least 67° Brix and wherein said shaped fruit jam slice exhibits titratable acidity of about 0.55% to about 0.65%. In an embodiment, the shaped fruit jam slice can be either in the form of a square, rectangle, circle or any other suitable shape that is flat. In an embodiment, said fruit is any or combination of Guava, Apple, Mango, Pineapple, strawberry, Banana, grape fruit, cranberry, lemon, orange, raspberry, papaya, coconut, pear, peach, blackberry, black current, blueberry, dragon fruit, plum, apricot, litchi, musk melon, sapodilla, sapota and aloe-vera. In an embodiment, said flavoring agent can include, but not limited to, natural, natural identical and synthetic flavors of Guava, Apple, Mango, Pineapple, strawberry, Banana, grape fruit, cranberry, lemon, orange, raspberry, papaya, coconut, pear, peach, blackberry, black current, blueberry, dragon fruit, plum, and mixture thereof. In an embodiment, said coloring agent can include, but not limited to, natural, synthetic food colours like Oleoresin, caramel, tartazine, Carmoisine, Sunset yellow, Erythrosine and Fast green FCF. In an embodiment, said binding agent is selected from any or a combination of gums, hydrocolloids, acacia, agar, carrageenan, guar, pectin, inulin, konjac, locust bean, taragum and mixture thereof. In an embodiment, said preservative is selected from any or a combination of sodium benzoate, potassium metabisulphite (KMS), sugar, benzoic acid, sorbitol and mixture thereof. In an embodiment, sweetening agent is selected from any or a combination of sugar, non-sugar sweeteners, carbohydrate, sorbitol, maltodextrin, aspartame, stevia and stevioul glycosides. In an embodiment, Sorbitol is used as a humectant.

[00031] Another aspect of the present disclosure provides a shaped vegetable jam slice including: puree in an amount ranging from about 45% to about 50% by weight of the composition; sweetening agent in an amount ranging from about 35% to about 45% by weight of the composition; spices in an amount ranging from 5% to about 15% by weight of the composition, binding agent in an amount ranging from about 0.5% to about 1.0% by weight of the composition; citric acid in an amount ranging from about 0.2% to about 0.3% by weight of the composition; and appropriate amounts of flavoring agent, coloring agent and preservative, wherein said shaped jam slice exhibits at least 67° Brix and wherein said shaped jam slice exhibits titratable acidity of about 0.55% to about 0.65%. In an embodiment, said vegetable is any or a combination of potato, cabbage, mushrooms, beetroot, radish, turnip, cucumber, water chestnut, sweet potato, artichoke, asparagus, bell pepper, broccoli, Brussels sprout, butternut squash, carrot, cauliflower, celery, corn, edamame, eggplant, fennel, garlic, ginger, green bean, and all kinds of beans, green onion, leek, onion, pea, pepper, shallot, spinach, squash, tomatillo, tomato and zucchini, aloe vera, including any varieties thereof. In an embodiment, binding agent is selected from any or a combination of gums, hydrocolloids, acacia, agar, carrageenan, guar, pectin, inulin, konjac, locust bean, taragum and mixture thereof. In an embodiment, preservative is selected from any or a combination of sodium benzoate, potassium metabisulphite (KMS), sugar, benzoic acid, sorbitol and mixture thereof. In an embodiment, spices are selected from any or a combination of Cardamom, Chillies, Cinnamon, Cassia, Cloves, Coriander, Cumin, Fennel, Fenugreek, Ginger, Mace, Mustard, Nutmeg, Black Pepper, Turmeric, Aniseed, Ajwain, Dried Mango, Garlic, Dried Onion, Asafoetida and Edible Common salt In an embodiment, sweetening agent is selected from any or a combination of sugar, non-sugar sweeteners, carbohydrate, sorbitol, maltodextrin, aspartame, stevia and stevioul glycosides. In an embodiment, said flavoring agent can include, but not limited to, natural, natural identical and synthetic flavors of Guava, Apple, Mango, Pineapple, strawberry, Banana, grape fruit, cranberry, lemon, orange, raspberry, papaya, coconut, pear, peach, blackberry, black current, blueberry, dragon fruit, plum, and mixture thereof. In an embodiment, said coloring agent can include, but not limited to, natural, synthetic food colors like Oleoresin, caramel, tartazine, Carmoisine, Sunset yellow, Erythrosine and Fast green FCF.

[00032] In an embodiment, said sugar can be any crystallizing or non-crystallizing commercially available sugar. Corn syrups which comprise a mixture of mono-, di-, tri-, tetra-, and higher saccharides may be used instead of, or in addition to, the crystallizing sugars, with a slight adjustment to the level of water in the solution.

[00033] In an embodiment, during the step of cutting said fruit and vegetable slice to effect desired shape to said fruit or vegetable slice, typically, first the edges are cut off. Then, the pieces are cut into slices. The thickness of the slices is chosen under consideration of the properties of the food material, in particular with respect to the water contents and structure of the vegetable to be processed: A carrot might advantageously be cut in thinner slices than a zucchini. Zucchini slices, e.g., are advantageously provided having a thickness of about 5 to 8 mm. But even thicker or thinner slices can be processed. Furthermore, the cross-sectional shape of the slices might be advantageously a circle, but it can be also desirable to cut slices having a rectangular or any other cross-sectional shape.

[00034] In an embodiment, said vegetable is any or a combination of potato, cabbage, mushrooms, beetroot, radish, turnip, cucumber, water chestnut, sweet potato, artichoke, asparagus, bell pepper, broccoli, Brussels sprout, butternut squash, carrot, cauliflower, celery, corn, edamame, eggplant, fennel, garlic, ginger, green bean, and all kinds of beans, green onion, leek, onion, pea, pepper, shallot, spinach, squash, tomatillo, tomato and zucchini, including any varieties thereof. In an embodiment, said fruit is any or combination of Guava, Apple, Mango, Pineapple, strawberry, Banana, grape fruit, cranberry, lemon, orange, raspberry, papaya, coconut, pear, peach, blackberry, black current, blueberry, dragon fruit, plum, apricot, litchi, musk melon, sapodilla, sapota and aloe-vera.

[00035] In an embodiment, the shaped vegetable or fruit slice can be dehydrated and later subjected to rehydration in order to provide a tasty and pleasant looking vegetable or fruit component for a meal. In alternate embodiment, the shaped vegetable or fruit slice can be used a snack in dehydrated form.

[00036] In an embodiment, the rehydration can be performed by the consumer himself/herself. The consumer can humidify dried slices by heating them for an appropriate amount of time, depending upon the type of vegetable or fruit and on the thickness of vegetable or fruit slices. In an embodiment, the rehydration can be effected using a hydrating substance. In an embodiment, the hydrating substance can be water, milk or alcoholic substances.

[00037] In an embodiment, the shaped vegetable or fruit slices are not prone to discoloration during storage at ambient temperatures.

[00038] In an embodiment, the amount of any of said flavoring agents added (whether they are of the type which remain as whole pieces or of the type that are blended into the composition) depends on personal preference, on the type of product being formulated, and on what particular components are being added; such amounts may easily be chosen by one skilled in the art.

[00039] As known to a person ordinarily skilled in the art, Brix value is measured on a Brix scale which is a hydrometer scale used for sugar solutions that is graduated so its readings in degrees represent percentages by weight of sugar or solids in a solution at a specified temperature. Thus, Brix refers to a concentration of sugar or solids in a solution by weight.

[00040] In an embodiment, "titratable acidity" is the quantity (in mis) of the 0.1 N sodium hydroxide per 5 gm sample necessary to produce a pH of 8.1-8.2.

[00041] In an embodiment, total hardness of water used during the process for preparation of the shaped vegetable or fruit slice can be determined using the following process steps:

a) Taking 50 ml water in a conical flask,

b) Adding few drops of indicator Eriochrome black T to said 50 ml water,

c) Adding few drops of ammonia buffer (0.1) solution to above solution,

d) Titrating final solution against EDTA solution till blue or violet or green color appears, e) Calculating the reading by following formula:

Hardness = Titrate value * 100 /weight of the sample f) The calculated hardness value would be reported in parts per million (ppm).

However, a person skilled in the art would appreciate that any other known method suitable for measuring the total hardness of water can be employed during the process, without departing from the spirit and scope of the invention.

[00042] In an embodiment, said titratable acidity of the shaped fruit/vegetable jam slice can be determined using the following process steps:

a) Taking shaped fruit/vegetable jam sample in a range of 0.33 gram to 0.54 gram,

b) Adding few drops of phenolphthalein indicator to said sample,

c) Titrating above sample against NaOH (0 IN) solution till pink color appears,

d) Taking reading and calculating the titratable acidity of above sample by following formula:

Acidity = weight of sample *0.64 /reading in case of citric acid and Acidity = weight of sample *0.75 /reading in case of titrable acid

However, a person skilled in the art would appreciate that any other known method suitable for determining the citric/ titratable acidity of a given sample can be employed during the process, without departing from the spirit and scope of the invention.

[00043] In an embodiment, said brix (sugar content) of the shaped fruit/vegetable jam slice can be estimated using the following process steps:

a) Cleaning instrument after each use with distilled water,

b) Drying with a soft tissue,

c) Placing a drop of sample of the shaped fruit/vegetable jam slice on refractometer prism, d) Lowering cover plate and reading where blue and white regions meet.

However, a person skilled in the art would appreciate that any other known method suitable for estimating the brix (sugar content) of a given sample can be employed during the process, without departing from the spirit and scope of the invention.

[00044] In an embodiment, preservative(s) include "natural preservative" such as citrus products, spices, sugar. Thus, although the preservative used may be a food product, or other "natural substance", such as salt, sugar, spices or a citrus derivative that is not commonly recognized as a preservative but that, in combination with the other ingredients of the invention, and with carefully controlled manufacture and distribution of the product, serves to guarantee sufficient shelf-life. KMS and Sodium benzoate and benzoic acid and sugar, and spices also has been used. [00045] While certain embodiments have been shown and described, various modifications and substitutions may be made thereto without departing from the spirit and scope of the disclosure. Therefore, it is to be understood that the present disclosure has been described by way of illustration and not limitations.

[00046] The examples used herein are intended merely to facilitate an understanding of the ways in which the embodiments herein may be practiced and to further enable those of skill in the art to practice the embodiments herein. Accordingly, the examples should not be construed as limiting the scope of the embodiments herein.

EXAMPLES

Example 1

[00047] Composition of shaped fruit jam slice

[00048] Shaped fruit jam slice was prepared using the ingredients as shown below -

Ingredients Amount (Grams)

Mango Puree 450 gram

Sugar 670 grams

Pectin 10 grams

Sodium benzoate 0.1 gram

Citric Acid 12 grams

Water 290 grams

Mix fruit flavor 1.5 grams

Carmosine Color 0.015 gram

[00049] Method for preparation of shaped fruit jam slice

[00050] Cleaned mango fruits were skinned and cut into pieces removing the seed. The pieces were then boiled in water and crushed to prepare a mango puree that exhibits Brix of about 10°. In a pan, 670 grams of sugar was mixed with 290 grams of water and the mixture was stirred at a temperature of about 100°C for a time period such that the mixture (1^st mixture) exhibits Brix of about 70°. 450 grams of the mango puree was then mixed with the mixture (1^st mixture) and stirred at a temperature of about 100°C for a time period such that the mixture (2^nd mixture) exhibits Brix of about 65°. Meanwhile, in a separate vessel, 10 grams of pectin was mixed with hot water (temperature of about 80°C) sufficient to dissolve pectin therein, to prepare a pectin solution. Similarly, solutions of Sodium benzoate, citric acid, color and flavour were prepared using hot water. The pectin solution was then mixed with the mixture (2ⁿ mixture) and stirred at a temperature of about 100°C for 2-3 minutes to make a uniform mixture (3 mixture). Solutions of Sodium benzoate, citric acid, color and flavour were then subsequently mixed with the 3^rd mixture to prepare a uniform mixture (4^th mixture) and heated at a temperature of about 100°C for a time period sufficient to adjust the Brix value to about 70°. The resultant mixture (heated 4^th mixture) was then transferred to a smooth, greased plate and allowed to cool down to a room temperature (about 30°C) followed by cutting into desired shape to prepare shaped fruit jam slices.

[00051] Random samples were taken from the shaped jam slices and subjected to shelf life determination. Further, comparative sensory analysis of the shaped fruit jam slices, as prepared in Example 1, was done vis-a-vis commercially available Kissan Jam (as no comparative shaped jam slices are available in the market). The result of shelf life determination is provided in Table 1 hereinbelow. The result of the comparative sensory analysis is provided in the Table 2 hereinbelow.

Table 1: Accelerated Shelf Life Study for determination of Shelf Life

3 Mould Count cfu/gm Less than 10 not more than IS: 5403: 1999

125 per 1/60

c.m.m.

[00052] Based on the results of accelerated shelf life study, it could be concluded that the shaped fruit jam slices (prepared in Example 1) exhibit shelf life of about 6 months.

Table 2: Comparative Sensory Analysis

[00053] Example 2 - Preparation of shaped fruit jam by directly transferring the heated mixture into a final packaging

[00054] The heated fourth mixture (with the Brix value of about 70°) was prepared using the ingredients and by following the method as provided in Example 1 hereinabove and the heated fourth mixture was directly transferred into plurality of individual packs and immediately sealed. The sealed packs were then allowed to cool down to room temperature (about 30°C), such that the fruit jam adapts to the shape of the sealed packs. [00055] Random samples were taken from the shaped fruit jam slices and subjected to shelf life determination and sensory analysis. Based on the results of accelerated shelf life study, it could be concluded that the shaped fruit jam slices (prepared in Example 2) exhibit shelf life of about 12 months.

[00056] The foregoing description of the specific embodiments will so fully reveal the general nature of the embodiments herein that others can, by applying current knowledge, readily modify and/or adapt for various applications such specific embodiments without departing from the generic concept, and, therefore, such adaptations and modifications should and are intended to be comprehended within the meaning and range of equivalents of the disclosed embodiments. It is to be understood that the phraseology or terminology employed herein is for the purpose of description and not of limitation. Therefore, while the embodiments herein have been described in terms of preferred embodiments, those skilled in the art will recognize that the embodiments herein can be practiced with modification within the spirit and scope of the embodiments as described herein.

ADVANTAGES OF THE INVENTION

[00057] The present invention provides for a shaped slice made from fruits or vegetables fit for consumption and composition thereof

[00058] The present invention provides for a shaped slice made from fruits or vegetables that overcomes the negative texture generally associated with vegetables and/or fruits while maintaining nutritive values thereof.

[00059] The present invention provides for a shaped slice made from fruits or vegetables that overcomes the negative flavor generally associated with vegetables and/or fruits while maintaining nutritive values thereof.

[00060] The present invention provides for a shaped slice made from fruits or vegetables fit for consumption that will not pack or mat with other slices.

[00061] The present invention provides for a shaped slice made from fruits or vegetables fit for consumption that enables supply of necessary nutrients without imparting undesirable organoleptic properties thereof.

[00062] The present invention provides a process for preparation of shaped slice made from fruits or vegetables fit for consumption. [00063] The present invention provides a process for preparing shaped slice made from fruits or vegetables fit for consumption which is inexpensive, dependable and fully effective in accomplishing its intended purposes.

[00064] The present invention provides a process that is technically and commercially feasible.

Claims

I Claim:

1. A process for preparation of a vegetable or fruit jam slice, said process comprising the steps of:

(a) preparing a puree by pulping any or a combination of previously cleaned vegetables and previously cleaned fruits, wherein the puree is devoid of any or a combination of skin and seeds thereof and wherein the puree exhibits Brix ranging from about 7° to about 12°;

(b) preparing a first mixture by mixing an appropriate amount of sugar and water under constant stirring at a temperature of about 100°C such that the first mixture exhibits Brix of about 70°;

(c) preparing a second mixture by admixing the puree with the first mixture at an elevated temperature under stirring for a time period sufficient to prepare the second mixture with Brix of about 65°;

(d) preparing a pectin solution by dissolving an appropriate amount of pectin in water;

(e) mixing the pectin solution with the second mixture to prepare a third mixture;

(f) preparing a solution containing any or a combination of sodium benzoate and citric acid in water;

(g) mixing the solution with the third mixture to prepare a fourth mixture;

(h) heating the fourth mixture such that Brix thereof raises to a value ranging from about 67° to about 70°; and

(i) cooling the heated fourth mixture, resulting in the vegetable or fruit jam slice.

2. The process as claimed in claim 1, wherein the process further comprises a step of transferring the heated fourth mixture obtained from step (h) to a smooth, optionally greased plate before the step of cooling the heated fourth mixture.

3. The process as claimed in claim 2, wherein the process further comprises a step of cutting said vegetable or fruit jam slice to afford desired shape thereto, wherein the vegetable or fruit jam slice exhibits a pH ranging from 3.1 to 3.2.

4. The process as claimed in claim 1 , wherein the process further comprises: transferring the heated fourth mixture obtained from step (h) in a desired packaging; and sealing the desired packaging before effecting the cooling of the heated fourth mixture.

5. The process as claimed in claim 4, wherein the process affords preparation of the vegetable or fruit jam slice that exhibits the shelf life of at least 12 months.

6. The process as claimed in any of claims 1 through 5, wherein the cooling is effected at a temperature ranging from about 4°C to about 20°C for an appropriate time to obtain the vegetable or fruit jam slice.

7. The method as claimed in claim 1 , wherein the process affords the vegetable or fruit jam slice that exhibits titratable acidity ranging from about 0.55% to about 0.65% and wherein the process affords the vegetable or fruit jam slice that exhibits citric acidity ranging from about 0.64% to about 0.8%.

8. The process as claimed in claiml , wherein the fruit is any or a combination of guava, apple, mango, pineapple, strawberry, banana, grape fruit, cranberry, lemon, orange, raspberry, papaya, coconut, pear, peach, blackberry, black current, blueberry, dragon fruit, plum, apricot, litchi, musk melon, sapodilla, sapota and aloe-vera.

9. The shaped vegetable jam slice as claimed in claim 1, wherein said vegetable is any or a combination of potato, cabbage, mushrooms, beetroot, radish, turnip, cucumber, water chestnut, sweet potato, artichoke, asparagus, bell pepper, broccoli, Brussels sprout, butternut squash, carrot, cauliflower, celery, corn, edamame, eggplant, fennel, garlic, ginger, bean, green onion, leek, onion, pea, pepper, shallot, spinach, squash, tomatillo, tomato and zucchini, aloe vera, including any varieties thereof.