WO2020139255A2

WO2020139255A2 - Food products sweetened with cooked sugar beet

Info

Publication number: WO2020139255A2
Application number: PCT/TR2019/051096
Authority: WO
Inventors: Ahmet Gorgulu; Nilufer ERGUL; Cevdet Hazar Basaran SAGRA; Sadan EROL
Original assignee: Eti Gida Sanayi Ve Ticaret Anonim Sirketi
Priority date: 2018-12-25
Filing date: 2019-12-17
Publication date: 2020-07-02
Also published as: TR201820451A1; WO2020139255A3

Abstract

The invention is related to food products, for example bakery products such as cake, biscuit, cracker etc. or fruit juice, jam, marmalade, dried fruit roll-up etc. in which dried sugar beet or pulp of sugar beet with high amounts of saccharose, glucose, fructose, protein, fiber, vitamin and mineral is used as a sweetener instead of the refined sugar.

Description

FOOD PRODUCTS SWEETENED WITH COOKED SUGAR BEET

Relevant Technical Field

The invention is related to food products, for example to bakery products such as cake, biscuit, cracker etc. or fruit juice, jam, marmalade, dried fruit roll-up etc. in which cooked sugar beet with high amounts of saccharose, glucose, fructose, protein, fiber, vitamin and mineral is used as a sweetener instead of the refined sugar.

State of the Art

Today both in Turkey and in other countries in the world, crystallized saccharose (sucrose or tea sugar) are produced essentially from the sugar beet. After most of the sugar is extracted and received, then also molasses and wet beet pulp (cossette) is obtained in addition to the refined sugar.

The structure of the sugar beet consists of 4-5% cellular tissue, 4-5% chemically bonded water, 90-95% juice. The composition of sugar beet juice consists of 15-18% sugar (saccharose), 1 ,0-1 ,6% other organic substances without sugar, 0,8% inorganic salts. Within the dry substance, there is 10.7% pectin, 5.1 % cellulose, 4.6% nitrogenous substance, 7.2% metallic substances, 0.4% lipids, 1 .8% others. The sugar beet among the other plant materials is the one with the highest fiber ratio. It comprises A, B, C and P vitamins; zinc, sodium, magnesium, potassium, calcium, iron, phosphor and bromine in a significant amount.

The consumption ratio of the sugar per person in the world increases each year, it fulfills the significant ratio of nutrition and energy requirements of people and it makes people happy by satisfying their taste requirements. However, when the sugar which is a natural content of many plants is desired to be used in various food substances, the consumers have to use refined sugar (crystal sugar) which is passed through many industrial processes. Although the refined sugar gives no harm to the human health directly in a short term, as it can be seen from many researches that it has negative effects on human health in long term such as leading to diabetes, obesity etc. diseases. In the invention No W02001056397A1 of the state of the art, a chocolate which does not contain refined sugar and contains honey as a natural sweetener is disclosed. There is honey, natural fat, natural dye or cacao, coffee, mint, caramel etc. as an aroma within the relevant chocolate. In another patent application No CN105076621 A, a chocolate sweetened with fruits is disclosed. This chocolate content comprises; honey with predetermined ratios, cacao liquor, cacao butter, vanillin and substances provided from various fruits/flowers.

Above mentioned patents are not directly related to the products subject to the invention. Although there are studies and patents pertaining to the food products sweetened with sugar sources such as honey, fruit etc., there is no food product in which sugar beet is cooked and dried as a whole without taking its sugar as a food raw material or a semi-product.

Aim of the Invention

The main aim of the invention is to provide sugar beet to human consumption by means of food products with its total sugar (saccharose, glucose and fructose) and also its beneficial components such as protein, fiber, and vitamin, mineral.

The aim of the invention is to develop novel products in terms of their nutritional elements and taste by means of using the natural sugar beet without extracting sugar from the sugar beet in food products, for example bakery products such as cake, biscuit, cracker etc. or fruit juice, jam, marmalade, dried fruit roll-up etc.

Another aim of the invention is to decrease the glycemic index compared to similar food products which contains sugar, by using dried or pulp form sugar beet for producing food products, for example bakery products such as cake, biscuit, cracker etc. or fruit juice, jam, marmalade, dried fruit roll-up etc. Another aim of the invention is to produce food products for example bakery products such as new generation cake, biscuit, cracker etc. or fruit juice, jam, marmalade, dried fruit roll-up etc. with improved nutritional elements since the cooked sugar beet used both has sweetening feature and also protects many nutritional elements such vitamins and minerals. Another aim of the invention is to produce food products for example bakery products such as cake, biscuit, cracker etc. or fruit juice, jam, marmalade, dried fruit roll-up etc. with different aroma (deodorized, caramelized, neutral, natural) with cooked sugar beet which is obtained by means of different processing methods.

Another aim of the invention is to produce food products for example bakery products such as cake, biscuit, cracker etc. or fruit juice, jam, marmalade, dried fruit roll-up etc. without refined sugar by using full sugar beet without using any chemical or catalyzer and making any refinement process.

Detailed Description of the Invention

The invention is related to food products, for example bakery products such as cake, biscuit, cracker etc. or fruit juice, jam, marmalade, dried fruit roll-up etc., comprises cooked sugar beet which is disclosed in patent No TR 2017/04749, wherein its water ratio is decreased 60-80 % by weight, comprises 70-80 % ratio saccharose by weight with its natural content, 0,9-2% ratio glucose by weight, 1 ,5-3% ratio fructose by weight, 0,05-1 % ratio fat by weight, 3-5% ratio protein by weight, 0,5-2% ratio soluble fiber by weight, 10-14,5% ratio insoluble fiber by weight, 4-6% ratio raw cellulose by weight, per 100 grams, comprising 100- 200 mg calcium, 150-250 mg magnesium, 650-750 mg potassium and 150-250 mg sodium, is caramelized or uncaramelized and provides extended shelf life with easy handling, has nutritional feature and characteristic aroma and is rich in terms of nutritional elements. It is related with the use of sugar beet with said features within the food sector.

In one embodiment of the invention, it is related to the production of food products, for example bakery products such as cake, biscuit, cracker etc. or fruit juice, jam, marmalade, dried fruit roll-up etc. which are sweetened with the cooked sugar beet. The food products for example bakery products such as cake, biscuit, cracker etc. or fruit juice, jam, marmalade, dried fruit roll-up etc. subject to the invention comprises; partially or totally powder form of said dried sugar beet disclosed in patent No TR 2017/04749 and the cooked sugar beet pulp which non-dried form is thereof as a sweetening agent instead of the refined sugar. One of the most important advantages of the food products for example bakery products such as cake, biscuit, cracker etc. or fruit juice, jam, marmalade, dried fruit roll-up etc. subject to the invention is that it is not required to comprise crystal sugar or sweetener in its structure. The requirement for the crystal sugar is significantly reduced by means of the dried sugar beet disclosed in patent No TR 2017/04749 which can be added into any kind of food product and food products for example bakery products such as cake, biscuit, cracker etc. or fruit juice, jam, marmalade, dried fruit roll-up etc. which are healthier and have extended shelf life can be obtained. However, based on the preference, crystal sugar can be added to the relevant mixture.

Since the free water amount leads to decay and decrease in productivity after a short duration from the harvest, amount of the water which is not necessary in the sugar beet is removed and when it is dried in a manner such that the relative water amount required for the features of the product is left (85-97% dry substance, 3-15% water) or when it is processed as a cooked pulp (20-40% dry substance, 60-80% water), a cooked raw material is obtained from an unrefined sugar beet, which comprises amino acid, vitamin and salts from the sugar beet with its natural balance, has an aromatic taste which is caramelized or uncaramelized.

The production method applied to the sugar beets in order to obtain pulp form cooked sugar beet used in the production of the food products for example bakery products such as cake, biscuit, cracker etc. or fruit juice, jam, marmalade, dried fruit roll-up etc. subject to the invention comprises the following process steps;

- Washing the sugar beets,

- Poaching washed sugar beets and/or cooking thereof with steam and/or cooking thereof in microwave/oven,

- Cooling the cooked sugar beets,

- Peeling off the cooled sugar beets,

- Cutting the peeled off sugar beets in desired sizes. In the production method of the cooked sugar beet included within the food products for example bakery products such as cake, biscuit, cracker etc. or fruit juice, jam, marmalade, dried fruit roll-up etc., first of all sugar beets which are obtained through totally natural ways are washed and cleaned from their external dirt. Together with this process, foreign substances such as clay, soil coming with the sugar beet is removed by means of cleaning the residues on the peel by washing machines of sugar beet in a whole form.

There are alternative methods for cooking the sugar beet as boiling in water and/or cooking with steam and/or cooking in microwave/over. By means of these alternative methods, the cooking process takes 2-4 hours for boiling in water as a whole with peel or without peel. Cooking with steam as a whole with peel or without peel takes 2-6 hours. Cooking with microwave as a whole with peel or without peel takes 45-130 minutes depending on the power level applied. Cooking in the oven as a whole with peel or without peel takes 1 -5 hours between 150-350°C. In order to prevent the sugar beet from getting darkened during the cooking process, it is immersed into organic acids such as 0,5-3% citric acid, malic acid etc. and reductive agent solutions for 10-20 minutes.

In order to cool the cooked sugar beets, the sugar beets that come out of the oven are waited until they reach to the room temperature (20-25°C). If the chopping process is required to be made before the cooking process, the cleaned sugar beets are first of all peeled off and chopped in a desired size and form. Subsequently, these chopped sugar beets are immersed into organic acids such as 0,5-3% citric acid, malic acid etc. and reductive agent solutions for 10-20 minutes before the cooking process in order to prevent darkening. After the chopping process, the water ratio of the sugar beet subjected to water loss water decreases to 60-80%.

Use of dried sugar beet subject to the invention and obtained according to the patent application No TR 2017/04749 comprising 70-80% saccharose by weight, 0,9-2% glucose by weight, 1 ,5-3% fructose by weight, 0,05-1 % fat by weight, 3-5 % protein by weight, 0,5-2% soluble fiber by weight, 10-14,5% insoluble fiber by weight, 4-6% raw cellulose by weight and in 100 grams comprising; 100-200 mg calcium, 150-250 mg magnesium, 650-750 mg potassium and 150-250 mg sodium in solid or fluid/semi fluid food products by means of decreasing the water ratio of naturally caramelized or uncaramelized cooked sugar beet in which it is in the dried form whose water ratio is decreased 3-15% by weight or cooked pulp form whose water ratio is decreased 60- 80% by weight.

When food products for example bakery products such as cake, biscuit, cracker etc. or fruit juice, jam, marmalade, dried fruit roll-up etc. which are sweetened by means of the inventive dried sugar beet or cooked sugar beet pulp are consumed, besides the energy provided by an ordinary sugar, it contributes to intake of protein, fiber, vitamin, mineral as it can be understood from the following table which shows the nutritional elements of the dried sugar beet.

Table 1 : Nutritional Elements of the Dried Sugar Beet

As it can be seen from the above table, when any kind of food product is consumed which comprises sugar but is sweetened with the dried sugar beet instead of sugar, food products would be consumed which have equal value with sugar in terms of energy but are also much healthier. The most important advantage of our invention is to provide healthier and nutritional products by using dried sugar beet which is in powder form or pulp form without drying instead of processed sugar within food products for example bakery products such as cake, biscuit, cracker etc. or fruit juice, jam, marmalade, dried fruit roll-up etc.

Also, products with low calorie and low glycemic index can be provided for the customers that consider the unpurified products more natural and healthier, together with the food products for example bakery products such as cake, biscuit, cracker etc. or fruit juice, jam, marmalade, dried fruit roll-up etc. which are sweetened with the cooked dried sugar beet or pulp.

Claims

1. Use of naturally caramelized or uncaramelized cooked sugar beet comprising 70-80% saccharose by weight, 0,9-2% glucose by weight, 1 ,5-3% fructose by weight, 0,05-1 % fat by weight, 3-5 % protein by weight, 0,5-2% soluble fiber by weight, 10-14,5% insoluble fiber by weight, 4-6% raw cellulose by weight and in 100 grams comprising; 100-200 mg calcium, 150-250 mg magnesium, 650- 750 mg potassium and 150-250 mg sodium, in solid or fluid/semi fluid food products and; characterized in that;

• It is in the dried form whose water ratio is decreased 3-15% by weight or

• It is in the cooked pulp form whose water ratio is decreased 60-80% by weight.

2. Use according to claim 1 , characterized in that; said solid food product is a bakery product and particularly is a cake, cracker or a biscuit.

3. Use according to claim 1 , characterized in that; said fluid/semi fluid food product is fruit juice, jam, marmalade or dried fruit roll-up.

4. Use according to claim 1 , characterized by; use of naturally caramelized or uncaramelized cooked sugar beet in dried formed whose water ratio is decreased 3-15% by weight, in solid food products.

5. Use according to claim 1 , characterized by; use of naturally caramelized or uncaramelized cooked sugar beet in cooked pulp form whose water ratio is decreased 60-80% by weight, in solid or fluid/semi fluid food products.