Processing whole fruit and vegetables, processing secondary fruit and vegetable ingredients and application of processed fruit and vegetables in beverage and food products

FIELD: food industry.

SUBSTANCE: invention relates to a processed fruit or vegetable product containing pomace or at least one fruit or vegetable product, to a beverage containing water and the said product, pomace processing method, method for treatment of at least one whole fruit or vegetable and method for improvement of pomace dispersion capacity in beverages. The processed product has particle size equal to 250 micron. The pomace processing method involves production of pomace by way of extraction of juice of a whole fruit or vegetable and pomace freezing, such pomace containing peel and pulp. The method for improvement of pomace dispersion capacity in beverages involves reduction of pomace particles size down to 250 micron by way of pomace freezing and reduction of pomace particles size to less than 250 micron or less than 125 micron.

EFFECT: product has a smooth texture and good dispersion capacity and is characterised by low or no granulation.

23 cl, 9 ex

 

This application has priority application U.S. Ser., No. 61/390,720, October 7, 2010, incorporated here by reference in full.

The technical FIELD

The present invention relates to processing and application of whole fruits and vegetables and processing of by-products of the extraction of juice and a paste. In particular, the present invention relates to a method of reducing the particle size of whole fruits and vegetables or products from them. Additionally, the present invention relates to the use of processed fruit and vegetables and the use of recycled side ingredients in foods and beverages.

The LEVEL of TECHNOLOGY

Whole vegetables and fruit usually do not use in drinks, because they contain the skins, stems, roots and other such materials, which can adversely affect the taste and sensation in the mouth during consumption of the beverage. Instead of fruits and vegetables get the juice and/or pulp, peel, seeds, roots and other such materials emit. These emitted ingredients are often in the form of husks.

The juice (or "pulp") is a wet by-product remaining after the pressing process for production of fruit or vegetable juice, crushing in the production of wine, the process of obtaining puree and concentrate, processes of canning and other processes of obtaining food. Marc may include, for example, peel, pulp, seeds and edible stalks of fruits and vegetables, such as apples or carrots. In some cases, the juice can be obtained or can contain other parts of fruits and vegetables, such as pod, stem, flower, root, leaf and tuber. In the process of extracting juice pomace are usually in the form of part of a filter presnogo sediment. By-products of the processes of obtaining pastes and purees, such as peel and seed tomatoes, upon receipt of tomato ketchup and pasta are also included in the scope of the pomace, even if they are not by-products of the extraction of the juice. Peel fruit canning plants also is a food by-product. Hereinafter in the description of the present patent application summaries include all food by-products from the processes of production of fruit and vegetable juices, pastes, purees and canning.

Marc, for example, are used as fertilizers and substrates for microbial growth, and dry pomace limited use in food products such as soups and snacks, and also use in obtaining nutritional supplements. However, it is usually not used because of their granular texture, sedimentation, fibrous nature, the high content of insoluble fiber, intense flavor and aroma and absence of starch and protein. Thus the om, usually pomace is considered a by-product of industrial processing of fruits and vegetables.

For example, cranberry pomace left after pressing juice for cranberry cocktails, juices and concentrates. It was found that these materials cranberry pomace contain from 70% to 75% of the fibers with ratio of insoluble fiber to soluble fiber from 9 or 10 to 1 (wet matter) of less than 5%-10% protein and less than 5% of sugars and starches. Thus, by-products are usually removed from the process of extracting the juice because of problems with their texture and flavor and aroma when creating a juice drink.

Continues to exist a need in the processing of Marc, along with whole fruits and vegetables, get a useful food ingredient to avoid such waste.

The INVENTION

In one aspect the present invention relates to one-piece fruit and vegetables, processed with obtaining a product with a particle size and size of fibers less than 250 microns and their application in napedowych and food.

In another aspect, the present invention relates to a method of processing whole fruits and vegetables with obtaining a product with a particle size and size of fibers less than 250 microns for improved texture and dispersion properties.

In one aspect the present invention relates to a side ingredient is (Marc) with particle size or size of the fibers is less than 250 microns and their application in napedowych and food.

In another aspect, the present invention relates to a method for reducing the particle size and size of the fibers Marc to less than 250 microns for improved texture and dispersion properties.

In another aspect, the present invention relates to a method for reducing the particle size and size of the fibers Marc, in which Marc hydratious and freeze before microasperities.

In another aspect, the present invention relates to pre-processing of vegetables and fruits or husks warm before AOAC analysis on fiber to maximize determine fibers.

DETAILED description of the INVENTION

Side ingredients (here and hereinafter in the description of the present patent application "Marc") usually have a high total content of dietary fiber (50 wt.% or more), low sugar content is usually less than 5%, but more often less than 2 wt.% wet pomace and varying amounts of vital vitamins, minerals and phytonutrients (depending on the types of processed fruits/vegetables). In addition, whole fruits and vegetables also have a higher fiber content and nutrients in comparison with the extracted sotovymi products and, therefore, healthier.

Whole fruits and vegetables

Whole vegetables and fruits include juices, pulp, peel, seeds, roots and the like.

The TSA is tah the present invention use the whole vegetable or fruit to obtain a product for consumption or single or in combination with other ingredients. In accordance with the present invention the specified product has a reduced particle size less than 250 microns. Whole fruits and vegetables are subjected to pre-treatment before reducing the size of the particles, for example, by crushing, cutting, very fine grinding or homogenization to obtain an intermediate product. Then, this intermediate product is subjected to size reduction of particles (including fiber), as described in more detail below.

Before reducing the size of the particles of the intermediate product may be acidified to a lower pH. Typically, the product is acidified to pH 4.5 for microbiological stability. In the product to reduce its pH to a given pH can be added a sufficient amount of organic acids such as citric acid, lactic acid, acetic acid, malic acid, succinic acid or juices, such as lemon juice and/or concentrate acidic juice.

Any whole fruits and vegetables are any appropriate fruits and vegetables, such as without limitation, carrot, cranberry, orange, blueberry, tomato, Apple, and any combination thereof. Lemons, limes, grapes, strawberries, grapefruit, tangerine, tangerine, tangelo, pomelo, celery, beets, lettuce, spinach, cabbage, artichoke, broccoli, Brussels sprouts, cauliflower, cabbage, water cress, peas, beans, lentils, spar is a, onions, leeks, kohlrabi, radish, turnip, rutabaga, rhubarb, carrots, cucumber, zucchini, eggplant, pineapple, peach, banana, pear, guava, apricot, watermelon, Irgun algalita, blueberry, plains berry, Prairie berry, mulberry, elderberry, Barbados cherry (glabra), dwarf cherry, dates, coconuts, olives, raspberries, strawberries, blueberries, Loginova berry, currant, BlackBerry grey, Bazanova berry, kiwi, cherry, BlackBerry, quince, buckthorn, passion fruit, sloe, Rowan, gooseberry, pomegranate, persimmon, mango, papaya, lychee, plum, prunes, figs, or a combination of them.

Husk (side ingredients)

Husks are a natural by-product of the extraction of juices from fruits and vegetables and other types of processing. Marc contain natural nutrients (such as vitamin A, vitamin C, vitamin E, anthocyanins and antioxidants, fragrances and/or dyes of the original fruits and vegetables. Also the juice has a high content of natural (not processed)fibers. The majority pomace contains more than 50% (on dry matter) of dietary fiber, mainly insoluble fiber. The use of pomace in food is enriched by fibers and natural nutrients, such as vitamins and antioxidants. Thus, the use of Marc provides an excellent, natural way, allowing the product to be pure is tyketto, improving the quality of food products, including beverages, soups, spreads, puddings, smoothies and snacks. Additionally, Marc is usually a cheap ingredient, because they are little used and are considered to be waste the juice industry.

Marc can be obtained from any suitable fruits and vegetables, such as without limitation, carrot, cranberry, orange, blueberry, tomato, Apple, and any combination thereof. Lemons, limes, grapes, strawberries, grapefruit, tangerine, tangerine, tangelo, pomelo, celery, beets, lettuce, spinach, cabbage, artichoke, broccoli, Brussels sprouts, cauliflower, cabbage, water cress, peas, beans, lentils, asparagus, onions, leeks, kohlrabi, radish, turnip, rutabaga, rhubarb, carrots, cucumber, zucchini, eggplant, pineapple, peach, banana, pear, guava, apricot, watermelon, Irgun algalita, blueberry, plains berry, Prairie berry, mulberry, elderberry, Barbados cherry (glabra), dwarf cherry, dates, coconuts, olives, raspberries, strawberries, blueberries, Loginova berry, currant, BlackBerry grey, Bazanova berry, kiwi, cherry, BlackBerry, quince, buckthorn, passion fruit, blackthorn, Rowan, gooseberry, pomegranate, persimmon, mango, papaya, lychee, plum, prunes, figs, or a combination of them. In particular, the juice obtained from oranges, cranberries and carrots, providing valuable nutrients and fiber.

Marc can be obtained is from any of the processing methods, in which any adverse ingredients. For example, Marc can be obtained and used as such from the filter presnogo sediment after extraction of the juice; however, such summaries are usually wide limits of sizes of particles and fibers with a significant number of large particles. For example, the size of the particles or fibers pomace may be in the range from 100 μm to 5 cm, depending on the specific type of extracted fruit or vegetable. Marc, containing larger particles and fibers, and/or having a wide size distribution of particles or fibers, does not have a smooth texture. Therefore, the mixing of such pomace with compositions of drinks and snacks gives a rough, sandy, and grainy texture. These summaries also lead to inhomogeneous dispersion in products based on liquid. For ease of description used in the description of the present patent application, the term "particle size" refers to both, and to the particle size and to the size of the fibers.

Used in the description of the present patent application the term Marc also includes "goo (goo)or retentate obtained from the stage filtration of the extraction process, for example, when lighten juice. This filtration retentate can be obtained as a by-product, for example, from any suitable fruit or vegetable juice, such as pestilence is ESD juice or cranberry juice. This retentate or mucus can be added to vyjimku obtained from the filter presnogo sludge, for example, which hereinafter will be listed under the General term of the juice. Husk (including filtration retentate) "as such" provide fiber, color, nutrients, sensation in the mouth when consumed, taste and aroma.

The authors of the present invention have found that the juice can be processed to reduce particle size (including fibers) results in improved texture and dispersion properties husks in the product. Additionally, the authors of the present invention have found that with decreasing size of the particles of soluble Marc to insoluble increased, stood out more flavors or colors, and texture of the particles feel smoother.

For a given product can be used in any suitable form husks, such as wet pomace, frozen or dry pomace pomace. Wet or frozen husk does not require rehydration. Dry pomace lighter, and easier to store. Wet pomace can be obtained directly as filter pressly sediment. The moisture content in vyjimka depends on the fruit or vegetable, and it can vary. If you want, there are different ways of drying husks, for example, can be used about Islena furnace with a closed fire with continuous forced air purge.

pH pomace may be in the range of 2 to 7. Before reducing the particle size of bagasse can be acidified to a lower pH. Typically, the juice is acidified to pH 4.5 for microbiological stability. In Marc to reduce its pH to a given pH can be added a sufficient amount of organic acids such as citric acid, lactic acid, acetic acid, malic acid, succinic acid, or juices, such as lemon juice and/or concentrate acidic juice.

The processing of whole fruits and vegetables and/or husks

In accordance with one aspect of the present invention, the intermediate product obtained from whole fruits or vegetables, pre-processing of whole fruits or vegetables, as above, or material pomace is subjected to the process of reducing the particle size. Size reduction can be achieved using any suitable mechanical or chemical process, such as micromelia, chopping, crushing, cutting, grinding, application, shear forces, extrusion, homogenization, very fine grinding, fine grinding or sonication. In one aspect of the present invention, the size reduction is achieved by microtelecom.

The process of micromelia usually used for processing in p is d parts of fruits and vegetables, such as fruits and vegetables, which removes the skins, seeds and the like, but until this moment it was not known decreasing the size of whole fruits and vegetables or husks.

This process includes feeding, crushing and processes cytowania or filtering in the work setting. This results in a more controlled and homogeneous grain size distribution than at random without grinding process cytowania. The microfiltration process allows to obtain a product which is very suitable for addition to food products and, in particular napedowe products to ensure high nutritional values. To further reduce the size of the last micromelia the optional product is passed through a homogenizer under pressure, such as homogenizers for dairy products or sauces. Last micromelia product can be entered in the wet form or dehydration to a suitable moisture content before using it in the recipe of the product.

Ideally, the particle size of whole fruits and vegetables or husks reduced at least to less than 250 microns with getting past micromelia product with a smooth texture and good dispersibility, while for higher touch the recommended size of less than 125 microns. In some examples, the frequent size is C can be reduced to less than 75 microns, or less than 38 microns. The range from 38 microns to 125 microns, in particular, improve both characteristics of the drink, and dispersibility, and sensation in the mouth during consumption of the beverage. Also micromelia increases: (1) the total fibre content; and (2) the ratio of soluble fiber to insoluble fiber. This indicates that the mechanical grinding can partially convert: (1) undetectable fiber-defined fiber using the method of AOAC; and (2) insoluble soluble fiber. See Example 2, below.

In another aspect of the present invention receive the juice for freezing with application to shear forces by adding water to the juice. The amount of water depends on the type of pomace. For example, cranberry pomace required ratio of 20:1 water: Marc, while for blueberry pomace required ratio of 10:1 water to vyjimku. The amount of water necessary to obtain Marc for freezing with application to shear forces, it is easy to determine by using the following below in the Examples of the process. Essentially add an amount of water sufficient to create and maintain the funnel in a Vitamix or other suitable blender for about 5 minutes. In a frozen state such hydrated pomace provide the perfect substrate for freezing application, with a shift of the first efforts.

The mixture is then frozen at a temperature of from 0 to -20°C -9°C, until a suitable freezing usually 12-20 hours. Then the frozen puree is subjected to at least one cycle of an application, shear forces, such as the application process shear forces when using the Pacojet. The result is a smooth frozen puree, which when consumed demonstrates weak grain or shows no graininess, feel the raw puree/slurry.

Thawing at room temperature can be obtained a smooth, thick puree with milk pudding consistency. Continuous hydration and application of shear force to vyjimku increases the viscosity and film-forming ability. An unexpected result indicates that the shear stress and hydration can be used for minor modification of the fibers of fruits to get a useful food ingredient.

Before or after size reduction of components, which give the aftertaste, can be removed from the intermediate fruit or vegetable product, or from the husks. Components (e.g., bitter nutrients, such as, for example, certain phytochemicals)may be left in fruits and vegetables or vyjimka or may be removed before or after size reduction of particles by distillation with water vapor and is and bleaching, or when using certain types of filtering, such as micro-, ultra-, nanofiltration or reverse osmosis, and then restored (for example, after encapsulation in a typical shell and the kernel, or even restored in the emulsion system or some other processes to solve aftertaste). Distillation with water vapor or bleaching also allows you to stop undesirable enzymatic reactions, including enzymatic polarisavenue, and also contamination by microorganisms.

If the process does not carry out the regulation of pH (before reducing the size of particles), then a sufficient number of organic acids such as citric acid, lactic acid, acetic acid, malic acid, succinic acid or juices, such as lemon juice and/or concentrate acidic juice can be added to the product with a reduced particle size to reduce the pH to the desired.

Then fruit or vegetable product or pomace with a reduced particle size can be used to obtain napedowego or food product. If you want, past micromelia product may be subjected to partial dehydration to remove a certain amount of moisture. The resulting products combined with basic juices with obtaining prescription composition of the drink, which is not necessarily what may be homogenized and then pasteurized.

Fruit or vegetable product or pomace with a reduced particle size can be used as a main ingredient fruit or vegetable food product or may be included in various food products obtaining nutrient enriched products or products with the improvement of other characteristics, such as color, taste and aroma and sensation in the mouth when consumed. Suitable food products include, without limitation drinks, soups, spreads, puddings, Cracovie products, yoghurts and cereals.

Fruit or vegetable product or pomace with a reduced particle size can be added to foods, which usually contain a small amount or do not contain real fruit, such as fruit jelly snacks, contains less than 2% of the fruit, or multiphase snack with jam filling, which mainly are not fruit ingredients such as fillers toast, pies and the like. Fruit or vegetable product or pomace with a reduced particle size can be used as a substitute for the combination of fruit juice or concentrate fruit juice with a thickener (gum), as they can provide both a positive effect of fruits and viscosity.

Fruit or vegetable product or pomace with a reduced particle size can be the ü added in different types of drinks, such as fruit and/or vegetable juices, fruit smoothies, fruit drinks and fruit cocktails. This allows to increase the content of natural fibers and phytochemicals and increase viscosity, smoothness and richness of taste in the mouth when consumed.

The following table demonstrates the positive impact of adding husks (or mucus) in different basic juices.

Basic juiceNutrients with a high contentMarc/Mucusthe pH of the final product
100% orange juice2.5 g fiber/servingOrange pomace 38 micronsthe 3.8
Orange juice
Carrot juice
100% of vitamin A/portionCarrot mucusthe 3.8
Orange juice
Carrot juice
2.5 g fiber/serving +100% vitamin A/portionCarrot pomace 125 microns (acidified with a mixture of water/lemon juice concentrate)the 3.8
Red fruits/is the components 2.5 g fiber/servingCranberry goo3,5
Red fruits/Apple2.5 g fiber/servingPeel cranberry 125 microns3,4
Red fruits/Apple2.5 g fiber/servingPeel cranberry 38 microns3,0

As can be seen from the following Table, the ingredients Marc (without processing) usually have a higher molecular weight and less soluble and dispersible in water than FIBERSOL-2 is a modified corn starch from ADM or another well-known source of fiber. However, processing husks of the present invention to reduce the size of the particles allows to obtain the juice with high solubility and high nutritional value.

NameChemical compositionSoluble to insolubleThe total fiber contentOther nutrients
FIBERSOLResistant maltodextrin α-and β-GL is cosignee connection 2:1100%
Inulinβ-(2-1)fructose-fructose linksInstant100%
Pectin from citrusα-(1-4)linked D - galacturonic acidInstant100%
β-glucanD-glucose linked by β-glycosidic bondsShort: instant
Long:
insoluble
75,1% (oats)
Cranberry pomaceMainly of β-(1-4) glucoside1:1072,4%Proantho-cyanine
Cranberry gooMainly of β-(1-4) glucoside1:543%Anthocyanins
Carrot pomaceβ-(1-4) glucoside, α-(1-4) galacturonic acid 1:152,8%Carotenoids minerals
Orange Marcα-(1-4) galacturonic acid, β-(1-4) glucoside1:254%Carotenoids,
saponins, limonin

Dietary fiber include the remains of the cells of food plants, polysaccharides, lignin and associated substances (carbohydrates), resistant (hydrolysis) digestion of food enzymes person.

To determine the number of fibers in food ingredient use AOAC analysis on fiber. This is important because, thus, can be specified quantity of dietary fiber contained in the ingredient/nutritional composition. In another aspect of the present invention Marc subjected to a preliminary heat treatment to inactivate the natural enzymes present in the fruit or vegetable ingredients, or vyjimka. The juice is subjected to a preliminary heat treatment at a temperature of at least about 70°C to about 100°C. Pre-heat treatment is carried out before AOAC analysis on fiber to maximize determine fibers. The authors of the present invention have found that such preliminary heat treatment in rez is ltate leads to an increase of the measured content of the fibers in the material and structure modification of the fibers. Heat treatment may be performed before reducing the size of the particles, after, simultaneously, or not performed.

EXAMPLE 1

To obtain the juice product combined orange juice (200 g), carrot pomace, processed to reduce particle size (43 g), lemon juice (2 g) and carrot slime (1 g). The resulting juice product had the following nutritional characteristics per serving 8 ounces (~227 g). Calories: 100; total fat: 0 g; cholesterol: 0 mg; total carbohydrates: 25g (dietary fiber 3 g; sugars 20 g); vitamin A: 220%; vitamin C: 100%.

EXAMPLE 2

For comparison, the fibers in the various forms used wet orange pomace. Method AOAC 991.43; all results are given on a dry substance.

SampleTotal fiber (%)Soluble fiber (%)Insoluble fiber (%)
Wet pomace
Raw materials156,97,7
Mikrosmeshcheniya Marc
125 microns2712,114,7
75 micron2812,515,7
38 microns3721,715,1
Dry pomace
The last heat treatment +
last lyophilic drying
5435,518,4

EXAMPLE 3

Two samples of orange pomace were subjected to analysis of AOAC. Oranges cleared from the skin and then squeeze out the juice in an electric juicer. The resulting pomace extract was washed with water. The first sample is not subjected to heat treatment (control). The second sample was subjected to heat treatment for 5 minutes in boiling water and then trenirovki. Then both samples were subjected to freeze drying. Analysis of fibers and pectin were performed on dry substances of the sample.

It was concluded that the inactivation of natural enzymes present (including pectinase) heating is of increased fiber content.

EXAMPLE 4

Mixed four gallons (~15, 1 liter) thin cranberry pomace with cranberry juice. One part of this material was mixed with four parts of concentrated juice and water (16 gallons (60,5 l)). The resulting suspension was subjected to processing for reducing in three stages. Stage one used the cutting head 212084-1 with getting 125-micron product at this stage was received about 4" "foam" on the surface of cranberry liquid. The results showed a good reduction of the sizes of thin cranberry pulp with the "peel" the cranberries.

Stage two was conducted to further processing of the product from step one using microbiome head 21608-1 with getting 75 micron product. Stage two was not observed the formation of foam. The result indicated a good further reducing the size of the cranberry pulp conducted at this stage.

Stage three has conducted further processing of the product from step two when using microbiome head 216084 with getting 35-micron product. At the last stage was not almost observed the formation of foam. The result indicated a good further reducing the size of the cranberry pulp conducted at this stage. The result indicated a good final size reduction cranberry pulp cranberry juice/water.

EXAMPLE 5

FRU is preset and vegetable pomace extract was subjected to reduction to the maximum small size without adding additional juice. Then orange pulp was cut into 2" pieces so that the pieces can be enjoyed in the cutting head for further reduction. There was a very good size reduction 2" cubes orange pulp in free flowing “090” pieces of orange pulp. This material was easily filed in a paddle mixer for micromelia with microbiome head 212084-1. The resulting orange slurry with reduced size carefully mixed with water.

Carrot pulp was too thick initially. One weight part of carrot juice added in one part carrot pulp and thoroughly mixed with obtaining, thus, a material that can be served in micrarium head 216084-1 35 microns. The moisture content (M. C.) was 87,15%. There was a very good additional size reduction carrot suspension with getting thin puree, which platinum in the water.

EXAMPLE 6

Cranberry pulp (skins and seeds), mixed with 1 part cranberry juice, thoroughly mixed with 1 part pulp. The moisture content was 55,11%. Suspension cranberry pulp of 1:1 was subjected to size reduction in microbiome head 200084-2° with getting dry strips of pulp. The extrudate strip was obtained by reducing the size of the seed cranberry. This product has added more liquid or more with the ka for submission to the next stage of reduction in size. To get input material 3:1 or 62.9% moisture added three parts juice.

In the second stage has successfully reducing the size of cranberry suspension of 3:1. Avoid pauses when submitting suspension cranberry pulp, which will lead to an increase in temperature in the zone of the cutting device for microneedle, and allocating a pair of cut material, it is necessary to supply additional trickle of water.

Since the material is supplied in micrarium head 216084, must be fluid, to obtain a suspension of 5:1 with a solids content 76,66% in suspension cranberry pulp was added water. 5 parts liquid to 1 part cranberry pulp is sufficient to reduce the size of the cranberry pulp to obtain the maximum fine amount. Some of the pulp platinum, and some is deposited on the bottom of the container.

EXAMPLE 7

To improve the negative of the texture of food products and beverages received dietary fiber with fine particle size by dry grinding. About 200 grams each Marc - cranberry and blueberry - crushed for about 5 minutes in a mixer with the application of high shear forces "Vitamix". Further materials were screened using ROTAP machine with obtaining about 50 grams of material passing through a sieve with a mesh size of 120 US.

Dry crushed the e and silovanje allowed to obtain powder, able to pass through a sieve with a mesh size of 120. The powder had a significantly lower sense of graininess when rubbing your fingers.

EXAMPLE 8

Conducted an assessment of the process of "freezing with the application of high shear forces to reduce the size of the particles and the functional properties of cranberry and blueberry pomace. In the culinary world, the process is sometimes called "Paco-Tizing", it is used by chefs to create a smooth food puree. The method includes the cooking of various food products, adding liquid to the mixture of food, freezing mixture, then "Paco-tizing" processing. The knife is used for mechanical cutting of a thin layer of ice from the frozen food product is an aqueous matrix. As a rule, the result is a smooth puree, which cannot be obtained by other various cooking treatments. The consistency of the resulting puree is usually indicated as "baby food".

The authors of the present invention found that the use of this freezing process with the application of shear stress/cutting thin layer of material with a high content of fibers makes it possible to obtain a modified fiber with improved water sorption, texture and food ingredients with beneficial properties.

Fifty (50) grams of cranberry pomace (Cran Chile) or blueberry pomace (Givaudan) C is erevna hydratious water to form a slurry or paste, which can be frozen.

Sample # 1: 50g cold water was added to 50g of cranberry pomace and mixed in the bowl (stainless steel) standard with a rubber spatula. Marc was immediately adsorbing water completely, but the suspension did not work. Water was added in increments of 50 g in order to understand how much water must be added to obtain a suspension.

Cold water is H2O MarcObservations
0:1Dry pomace ~ a sieve with a mesh size of 70. Granular and fibrous.
1:1Rapid absorption of water, the juice does not feel damp.
2:1Marc began to increase in volume, but the touch still dry.
3:1Cruentata surface texture.
4:1Still cruentata.
5:1Only begins to form a soft mass, but still too thick for the blender.
Moving in Vitamix
7:1 A mixture of dense suspensions, but the Vitamix blender can not continuously mix (no funnel).
8:1Than add more water to the mixture, the mixture becomes thicker → indicates the increase of fiber volume and sorption moisture
10:1The mixture is still thick for Vitamix, it is impossible the formation of a crater.
15:1As with the ratio of 10:1, except that the funnel is formed periodically.
20:1Formed funnel and a continuous application efforts for 5 minutes. The mixture is quite thick, but stabilized after 2-3 minutes of continuous application of shear force.

Sample # 2: used hot water (boiling) by the procedure of Sample No. 1, in fact, with the same result.

Sample # 3a: for a given consistency of 10:1 water:Marc only need 50g blueberry pomace and cold water.

Sample # 3b: got a party for freezing with the application of shear forces with the ratio of 20: 1 water to cranberry vyjimku. In particular, 50g cranberry pomace was added to 500 g of cold water (20°C) in a blender Vitamix (ratio 10:1). While mixing at high speed is not formed/not with the stored funnel. Added an additional 100 g of cold water (12:1), while the funnel was still absent. Other 100 g of cold water (14:1) was added, vortex formed and installed vertically. An additional 100 g of cold water (16:1) was added when it was formed in the crater, but after a minute it stopped because of the increased viscosity. Added the following 100 g of cold water (18:1) with the same result as when the ratio 16:1 - the crater was formed through from about 1-1½ minutes, but then stopped, and the viscosity of the mixture was again too high. Added the last 100 g cold water (20:1), at this time, the vortex formed and preserved for 5 minutes at high speed. After 5 minutes, the mixture was similar to the "dry lemonade" ("dry pop") or "splash" ("splash"), because the viscosity of the mixture is still increasing. The mixing was stopped.

A small amount of the mixture divided by the standard culinary rubber Mat and dried in an oven at low temperature (about 170°F(76°C)). An hour later, the formed film of the fibers, indicating that the fibers have been sufficiently modified by the processing in the Vitamix with the formation of a cohesive matrix. Failing shear processing of the material does not form a film.

The rest of the mixture was frozen in 1 liter cans stainless steel (for further freezing with the application of shear gain is I) at a temperature of 16°F(-8,8°C). The next day, after ~16 hours frozen puree was subjected to two cycles of the process of cutting thin plates Paoject. The result was immediately obtained a smooth frozen puree. When consumed puree showed weak grain or no grain, feel have not processed puree/slurry.

Thawing at room temperature has been smooth, thick puree with milk pudding consistency. The pudding had only a weak degree of graininess in the language and a little sour/pungent and astringent aftertaste (due to acids and polyphenolic compounds in cranberry vyjimka).

Continuous hydration and application of shear force to the cranberry and blueberry vyjimku increased viscosity and allowed to form a film. Need about 20 parts water to 1 part cranberry pomace or 10 parts water to 1 part blueberry pomace to a fluid liquid, which can be subjected to continuous application of shear forces in a mixer/blender with high shear force Vitamix. An unexpected result has shown that the application of shear forces and hydration can be applied for easy modification fruit fibers with obtaining potentially useful food ingredients. Subsequent processing by freezing with Annex shear forces allows recip shall be relatively smooth podgorodniy product. Use only processing Vitamix or freezing with application to shear forces do not exert the same influence as a combination of two types of processing.

EXAMPLE 9

Samples:

A. Naked Juice blue machine (name of form), enriched with fibers. Mixed 15.2 g blueberry pomace, which have been subjected to freezing with the application of shear stress after hydration Vitamix and slicing thin wafers 1/6=n%s, and containing 5 parts of H2O to 1 part pomace (12% of the total fibers in the calculation), 186,4 g smoothies Naked Juice Blue machine and of 38.4 g of tap water. Therefore, 15.2 g×0,12 or 1.8 g of fibers from a mixture of husks, obtained by shaking for 10 seconds in a bottle of Naked Juice. The resulting beverage had texture from inadequate to grainy.

B. a Mixture of Naked juice blue machine with cranberry mask. 150 g of cranberry pomace 20:1(=1ginsWandmaboutK21gwith aywith apenCandand×150×72ginaboutlaboutKaboutn ginsWandmaboutK)= 5 g fiber, 25 g sucrose (granulated), 0.34 g of citric acid and 0.16 g of malic acid. The resulting mixture had the texture of low to grainy with low sweetness and strong causticity. Illustrated the ability to add an excellent source of fiber in the drink.

C. the above composition A was obtained with the double amount (2×) blueberry pomace. The mixture provided a good source of fiber and grainy texture.

D. Mixed 6 ounces (170 g) blueberry yogurt Yoplait 21 g 5:1 blueberry pomace with getting a good source of fiber (2.5 g fiber/serving). Adding in a commercial product was not violated fine and smooth texture, no grain, although disrupted the balance of taste and aroma.

E. Received a "pudding"/thick smoothie with cranberry fibers by combining 116 g (20:1) "pudding" cranberry pomace, 33 g sucrose, 0.5 g citric acid, 0.3 g of malic acid and 0.2 aspartame. The resulting smoothie had minimum grain size. Acid and sweetness balanced for better taste.

Although the present invention is described with reference to specific examples, the s, including the presently preferred embodiments of the present invention, a specialist in the field of engineering that applies the present invention, it should be understood that there are numerous variations and modifications of the above systems and technologies that are included in the scope of claims of the present invention set forth in the attached claims.

1. Processed fruit or vegetable product containing pomace or at least one whole fruit or vegetable, and processed product has a particle size less than 250 microns; and these summaries are a byproduct of the extraction of juice from fruit or vegetable and contain the peel and pulp.

2. The product under item 1, in which the recycled product has a particle size of less than 125 microns.

3. The product p. 1, in which the processed product has a particle size of 38 microns to less than 125 microns.

4. The product under item 1, in which the processed product has a particle size less than 75 microns.

5. Product according to any one of paragraphs.1-4, containing pomace.

6. Product according to any one of paragraphs.1-4, in which the juice is obtained from at least one whole fruit or vegetable is selected from the group consisting of carrot, cranberry, orange, blueberry, tomato, Apple, lemons, limes, grapes, strawberries, grapefruit, tangerine, Mandarin is, the tangelo, pomelo, celery, beet, lettuce, spinach, cabbage, artichoke, broccoli, Brussels sprouts, cauliflower, water cress, peas, beans, lentils, asparagus, onions, leeks, kohlrabi, radish, turnip, Swede, rhubarb, cucumber, zucchini, eggplant, pineapple, peach, banana, pear, guava, apricot, watermelon, shadberry algolistas, blueberry, plains berry, Prairie berry, mulberry, elderberry, Barbados cherry (malpighia), dwarf cherry, dates, coconuts, olives, raspberries, blueberries, lagunovoi berries, currants, blackberries PPE, Beisenova berries, kiwi, cherry, BlackBerry, quince, buckthorn, passion fruit, blackthorn, Rowan, gooseberry, pomegranate, persimmon, mango, papaya, lychee, plum, prunes, figs, or any combination thereof.

7. Product according to any one of paragraphs.1-4, in which the processed product contains Marc, selected from the pomace, carrot pomace orange, cranberry pomace, or mixtures thereof.

8. Drink, containing water and recycled product containing pulp or at least one whole fruit or vegetable, and processed product has a particle size less than 250 microns; and these summaries are a byproduct of the extraction of juice from fruit or vegetable and contain the peel and pulp.

9. Drink on p. 8, in which the recycled product has a particle size of less than 125 microns.

10. Drink on p. 8,in which the processed product has a particle size of 38 microns to less than 125 microns.

11. Drink on p. 8, in which the processed product has a particle size less than 75 microns.

12. Drink according to any one of paragraphs.8-11, containing pomace.

13. Drink according to any one of paragraphs.8-11, in which the juice is obtained from at least one whole fruit or vegetable is selected from the group consisting of carrot, cranberry, orange, blueberry, tomato, Apple, lemons, limes, grapes, strawberries, grapefruit, tangerine, Mandarin, tangelo, pomelo, celery, beet, lettuce, spinach, cabbage, artichoke, broccoli, Brussels sprouts, cauliflower, water cress, peas, beans, lentils, asparagus, onions, leeks, kohlrabi, radish, turnip, Swede, rhubarb, cucumber, zucchini, eggplant, pineapple, peach, banana, pear, guava, apricot, watermelon, shadberry algolistas, blueberry, plains berry, Prairie berry, mulberry, elderberry, Barbados cherry (malpighia), dwarf cherry, dates, coconuts, olives, raspberries, blueberries, lagunovoi berries, currants, blackberries PPE, Beisenova berries, kiwi, cherry, BlackBerry, quince, buckthorn, passion fruit, blackthorn, Rowan, gooseberry, pomegranate, persimmon, mango, papaya, lychee, plum, prune, figs or any combination thereof.

14. Drink according to any one of paragraphs.8-11, in which the processed product contains Marc, selected from the pomace, carrot pomace orange, cranberry pomace, or mixtures thereof.

15. The way PE is erbody Marc, including getting Marc by extracting the juice from whole fruit or vegetable, freeze Marc, and then reduce the size of the particles Marc to less than 250 microns or less to about 125 microns, and Marc contain the peel and pulp.

16. The method according to p. 15, in which the smaller particles are pomace processing to remove unwanted components and/or acidification husks before decreasing particle size.

17. The method according to p. 15 or 16, further comprising reducing the particle size Marc by microtelecom, homogenization, or a combination.

18. The method according to p. 15 or 16, further comprising a heat treatment husks, at least up to a temperature of 70°C during, or after size reduction of particles or heat treatment pomace heat generated by the friction of grinding knives while reducing size.

19. The method according to p. 15 or 16, in which the juice is frozen at a temperature of from 0 to -20°C and/or before freezing Marc hydratious.

20. The method of processing at least one whole fruit or vegetable, including crushing, cutting, very fine grinding or homogenization and subsequent reduction of particle size to obtain a product with a particle size less than 250 microns.

21. The method according to p. 20, further comprising reducing the size of solid particles is rucca or vegetable by microtelecom, the homogenization or combinations thereof.

22. A way to improve the dispersive ability of the pigment husks in beverages, including, before adding husks in the drink, the reduction of particle size husks to less than 250 microns by freezing Marc, and then reducing the size of particles Marc to less than 250 microns or less to about 125 microns, and Marc contain the peel and pulp.

23. The method according to any of paragraphs.15-19, 22, additionally comprising determining the content of fibers from pomace, which includes heat treatment husks down to a temperature of 100°C over a period of time sufficient to inactivate the enzymes, and then the analysis of AOAC.



 

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15 cl, 4 tbl, 15 ex

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28 cl, 10 dwg, 6 tbl, 10 ex

FIELD: beverage drinking means.

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42 cl, 5 dwg

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10 cl, 2 ex, 3 tbl

Jelly vitamins // 2242145
The invention relates to the food industry

FIELD: food industry.

SUBSTANCE: ingredients composition for beverages aromatisation contains rose, common oregano, lavandin, clary, lemon artemisia, thyme and common yarrow.

EFFECT: method improvement.

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14 cl, 1 tbl

FIELD: food industry.

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2 ex

FIELD: food industry.

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6 tbl, 4 ex

FIELD: food industry.

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39 cl, 1 tbl, 1 ex

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10 cl, 7 ex, 4 tbl

FIELD: food industry.

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7 cl, 12 ex

FIELD: food industry.

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FIELD: food industry.

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23 cl, 9 ex

FIELD: food industry.

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1 ex

Pumpkin nectar // 2396034

FIELD: food industry.

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EFFECT: nectar has a higher calorific capacity and nutritional value, excellent organoleptic characteristics and high stability to separation (up to 2 years) due to balance of vitamins and β-carotenoid complex and a certain ratio of suspension and emulsion phases in dispersion system.

7 ex

FIELD: food industry.

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1 tbl

FIELD: food industry.

SUBSTANCE: production method for fermented cabbage juice includes preparation of raw products, chopping the cabbage, preparation of cabbage juice and its fermentation in presence of Lactobacillus plantamm lactic acid bacteria pure cultures with further clarification and packing of the end product. Before fermentation, juice separated from the chopped raw product is subject to 7-12 mJ/cm UV-bactericide irradiation, that allows carrying out fermentation process at lower temperature (18-25°C). Fermentation process takes 10-14 hours. Before sealing, juice can be saturated up to weight fraction of carbon dioxide to be not less than 0.3%. This method allows reducing fermentation time from 18 hours to 10-14 hours and to prepare fermented cabbage juice with improved organoleptic properties.

EFFECT: prepared juice is of light-yellow colour and pleasant sour-saltish taste without bitterness and with increased physiological value.

1 tbl, 12 ex

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