Natural equivalent of chemically modified starch

FIELD: food industry.

SUBSTANCE: invention relates to a composition suitable as a substitute of chemically modified starch, to the composition production method, to a beverage and sauce containing the said composition and to the composition application as an additive to food products, fodder products, pharmaceutical or cosmetic products. According to the invention, the composition contains citrus fibres with moisture-binding ability from 7 to 25 g of water per 1 g of fibre and native starch chosen from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch, flour of gold ripeness wheat, potato starch free of amylase and their mixture. The weight ratio of citrus fibres to native starch in the composition is 1:10 - 2:1 with food fibres content in the citrus fibres equal to 60 - 85 wt %.

EFFECT: citrus fibres and native starch in the composition allow to produce a product resistant to shear force, improve the texture and stability in the process of multiple freezing.

14 cl, 1 dwg, 4 ex

 

The present invention relates to edible to substitute chemically modified starch. The invention also relates to a method for obtaining specified substitute, which includes fiber citrus and native starch. Finally, the present invention relates to the use of fibers citrus and native starch as a natural alternative to chemically modified starch.

Food manufacturers are constantly looking for ways to get a delicious, natural food product at the lowest cost feedstock. Particularly important was the task of getting the songs from all-natural ingredients. Namely, the consumer, it is important that the starches in food has not been chemically modified, but had the same properties as chemically modified starches.

Indeed, the starches are often chemically modify various reagents with getting starches, for example, having excellent resistance to various processing, such as heating, shearing force, extreme pH levels, and stable during storage. In addition, such modified starches provide the desired product smooth texture, stable viscosity during processing and good shelf life. In contrast, when the processing of the product remodification the diversified starch viscosity falls, lost thickening ability and texturemode properties, and their behavior during storage unpredictable because of the influences to which they were subjected in the process of obtaining food. Heating, shearing force and/or extreme pH, in particular, acidic pH, able to destroy the starch granules and dispersing polymers of starch in the food product. Therefore, unmodified or native starches are usually unsuitable for use in food products subjected to heat treatment. In the prior art has already proposed various solutions, for example, in EP 721471 and EP 1038882 disclosed thermally-inhibited starches and flours that are functionally equivalent chemically modified starches (i.e., stapling).

In EP 830379 and 1159880 disclosed previously gelatinisation in the form of starches, which ingibirovany to obtain the textural properties of chemically cross-linked pre-gelatinizing in the form of starches. In these references, the term "physically" modified starches describes starches that do not contain chemical modifications, but their structure is modified during processing.

Other known prior art solution is completely replaced with a chemically modified starch using citrus fibers in e is Oliseh with low fat content. This solution is appropriate, even if there is some net because fiber citrus are highly functional textureloader material, however, the citrus fiber is relatively expensive material.

Accordingly, there is still a demand for natural ingredient low cost, but have the same functionality as chemically modified starch. The present invention satisfies this need by compositions containing fibers citrus and native starch, its use as a food substance to replace chemically modified starch, and method of reception. The authors of the present invention unexpectedly found that the mixing of the fibers with citrus native starch allows to obtain a product with the stability required for the food industry, such as resistance to shear, along with improving the texture and stability during repeated freeze.

The present invention relates to compositions suitable for the substitution of chemically modified starch containing citrus fiber with moisture-tie capacity from 7 to 25 (grams of water per gram of fiber), and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, KRA is small tapioca, flour from wheat, waxy potato starch, free from amylose, and mixtures thereof. In a preferred embodiment of the present invention is used, the starch is a waxy starch. Also the present invention relates to compositions in which the ratio of fibers to citrus native starch is from about 1:10 to about 2:1. The citrus fiber in the present invention have the General content of dietary fiber from 60 to 85 wt.% (on dry matter) moisture-tie capacity from 7 to 25 (by weight). The citrus fiber can include up to 12% protein. In addition, the citrus fiber can be obtained from citrus fruit selected from the group consisting of oranges, tangerines, lime, lemons and grapefruits. In a preferred embodiment of the present invention the fiber used citrus fruits are fibrous mass of orange.

The composition according to the invention can additionally include nutritional supplements, for example, xanthan gum, guar gum, pectin, carrageenan, dietary fiber, soy protein and mixtures thereof.

Also the present invention relates to a method for producing the composition according to the invention, in which a mixture of fibers of citrus and native starch is obtained and then treated mechanically for homogenizing the mixture to obtain a homogeneous mixture; then this homage the ing the mixture is subjected to heat treatment at a temperature of gelatinization of starch with stirring.

The present invention relates to the application of the described compositions as additives in food products, food products, pharmaceutical or cosmetic products. Sauces and soups containing composition according to the invention are the preferred options for implementation. The content of the composition according to the invention in the finished product preferably ranges from about 2 to about 6 weight percent.

Figure 1 presents a comparative example of the behavior of chemically modified starch (C*Tex 06209), thermally-inhibited starch (Novation 2300) and the composition of the invention (fiber citrus and native starch), measured in the rotation mode.

Detailed description of the invention

The present invention relates to compositions suitable for the substitution of chemically modified starch containing citrus fiber with moisture-tie capacity from 7 to 25 (by weight) and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch, flour from wheat, waxy potato starch, free from amylose, and mixtures thereof. In a preferred embodiment of the present invention is used, the starch is a waxy starch, such as flour of glutinous rice.

The citrus fiber used in this image is the situation, are a valuable component that has a relatively high total content of dietary fiber and a balanced ratio of soluble dietary fiber to insoluble dietary fibers. For example, dietary fibers preferably include about 45-50% soluble dietary fibers and from 50-55% insoluble dietary fiber. A balanced range of food insoluble (structural) and soluble (mainly pectin) fibers from the point of view of physiological functionality is an advantage over the fibers on the basis of grain. Citrus fiber according to the invention, preferably fiber orange, even more preferably dry portage orange have an extremely high moisture-tie capacity, which results in a high viscosity, in comparison with VitacelTMthe fibers of orange (available from Rettenmaier). In one of the preferred variants of the present invention dry fiber citrus have a total content of dietary fibers is from about 60 to 85 wt.% (on dry matter) and have a moisture-tie capacity from 7 to about 25 (by weight). Preferably the total content of dietary fiber is at least about 70 wt.%, and moisture-tie capacity is at least about 8, more preferably at least 12, most preferably from 19 to 25. the contents of protein in dry citrus fibers up to 12, preferably from 8 to 12 wt.%.

Fiber extracted from citrus vesicles variety of citrus fruits, including, without limitation, oranges, tangerines, limes, lemons and grapefruit.

Vesicles citrus fruits belong to the cellulosic material, inside of which contains a part of the juice of the citrus fruit. Sometimes the citrus vesicles referred to as a fibrous mass of coarse fibers, machines, cells citrus, floating fibrous mass or fibrous mass. In contrast, citrus flour, obtained from citrus peel, is characterized by the presence of the taste and smell of orange peel and dark orange color, which strictly limits the use of the product. Additional benefits of citrus fibers in comparison with citrus flour is higher total content of dietary fibers (for example, about 72 wt.% compared to 58 wt.%); and higher moisture-tie capacity (such as more than about 8.5 g of water per 100 grams of fiber, compared to 5.5 g/g). The protein content in citrus fibers is typically from about 8 to 12 wt.%.

The ratio of soluble dietary fiber to insoluble dietary fiber is an important factor for the functional properties of citrus fibers. Other important aspects include the degree of grinding (grain size distribution) and drying conditions (drying method). As ravelo, a higher degree of grinding (for example, a finer grading of fibres leads to greater uniformity of the fibers in the solution, as well as reduces the ability to absorb water and reduces melodijas ability compared to the coarser fibers. Preferably the dry fiber citrus fruits receive according to the method described in International patent application WO 2006/033697. In a preferred embodiment of the present invention is a fiber citrus fruits are fiber orange with moisture-tie capacity from 12 to 25, preferably from 19 to 25. Preferably these fibers orange have moisture-tie capacity from 2 to 10, preferably from 4 to 10, more preferably from 5 to 9.

Without assuming theory, the authors present invention believe that they are introduced in combination according to the invention fiber citrus and then subjected to additional processing to act as a protective agent for starch. Of course, the stability of the indicated starch increases, namely the influence of shearing forces. It is believed that this increased stability is due to the fact that fiber citrus inhibit the swelling of starch granules. According to the invention, the higher the moisture-tie and maslodelija ability, the better protected the starch these fibers.

In a preferred embodiment of the invention, the fibers of orange in combination with glutinous rice flour are moisture-tie capacity from 19 to 25, melodijas capacity from 5 to 9.

Also the present invention relates to a composition with a weight ratio of fibers to citrus native starch from about 1:10 to about 2:1, preferably from 1:7 to 1:1, more preferably from 1.5 to 1:3,6, and most preferably from 1:5 to 1:2.

Additionally, the composition may include additives. These nutritional supplements selected from the group consisting of carbohydrates, gums, proteins, peptides, amino acids, pectin, antioxidants, trace elements, electrolytes, intense sweeteners, food acids, flavors, beta-glucan barley, dyes, preservatives and mixtures thereof. Carbohydrates selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, dextrins, dietary fiber, hydrolyzed starch, polyols and mixtures thereof.

Monosaccharides include tetrose, pentoses, hexose and ketohexose.

Typical disaccharides include sucrose, maltose, trehalose, melibiose, koibito, sophorose, laminaribiose, isomaltose, gentiobiose, cellobiose, manabozo, lactose, leucrose, maltulose, turanose and the like.

Hydrolysates of starch receive controlled acidic or enzymatic hydrol the zoom starch, and they are divided into two specific categories, maltodextrins and glucose syrups, and differ in the metric DE (dextrose equivalent). Indicator TE represents the percentage of reducing sugars present in the syrup, and is calculated as the weight content of dextrose on the dry substance. Maltodextrins have a record of the DE to 20, while glucose syrup has a DE of more than 20.

Dextrins receive according to the method of dextrinization. Dextrinization is a heat treatment of the dry starch in the presence or absence of acid.

Low-calorie fiber can be Polydextrose, arabinogalactan, chitosan, chitin, xanthan gum, pectin, cellulose polymers, konjac, gum Arabic, soy fiber, inulin, modified starch, gidralizovanny gum, guar gum, beta-glucan, carrageenan, gum carob, alginate, polyglycol alginate.

The main physiological electrolytes include sodium, potassium, chloride, calcium and magnesium. In addition, the trace elements may include chromium, copper, selenium, iron, manganese, molybdenum, zinc and mixtures thereof.

Food acids can be selected from phosphoric acid, citric acid, malic acid, succinic acid, adipic acid, gluconic acid, tartaric acid, Shmarov the th acid and mixtures thereof.

Intense sweetener used as a nonnutritive sweetener, selected from the group consisting of aspartame, salts of Acesulfame, such as Acesulfame-K, sharenow (for example, salts of sodium and calcium), cyclamates (for example, salts of sodium and calcium), Sucralose, alitame, neotame, steviosides, glycyrrhizin, neohesperidin, dihydrochalcone, montina, monellin, thaumatin, brazzein, and mixtures thereof.

Flavorings selected from the group consisting of fruit flavors, Botanical flavors, and mixtures thereof. Preferred flavors are Cola flavor, grape flavor, cherry flavor, Apple flavor and citrus flavors such as orange flavor, lemon flavor, lime flavor, flavor fruit punch and a mixture of them. The number of flavor depends on the flavor or flavors, the required intensity of flavour and forms used flavoring.

If required, can also be entered dyes. For the present invention can use any dye approved for use in the food industry. If you want, can be entered preservatives such as potassium sorbate and sodium benzoate.

In a preferred embodiment of the present invention the food is th additive selected from the group consisting of xanthan gum, guar gum, pectin, carrageenan, dietary fiber, soy protein and mixtures thereof. In another embodiment of the present invention, the preferred food additive is a xanthan gum.

The present invention also relates to a method for obtaining a composition containing citrus fiber with the ability to bind water from 7 to 25 (by weight) and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch, flour from wheat, waxy potato starch, free from amylose, and mixtures thereof.

This method involves the following stages:

a) mixing fibers citrus and native starch,

b) machining the mixture from stage a) obtaining a homogeneous mixture,

c) heat treatment of the mixture with gentle stirring to a temperature of gelatinization of starch.

For processing of the mixture from stage a) can be used with any method of homogenization, as the degree of hydration of the fibers citrus is not too important.

Suitable mechanical treatment for stage b) is processed in a mixer with a large shearing force, homogenization under high pressure, microfluidizer, sonication high power, etc. While using a high shearing forces, such as, e.g. the measures when homogenization under high pressure, you can get thick fiber particles with lower density. Then the mixture from stage b) is subjected to heat treatment for swelling of the starch granules. This gives the viscosity of the environment; careful mixing is used to obtain a homogeneous mixture, with vigorous mechanical treatment avoids the destruction of the starch granules. The temperature of gelatinization depends on the type of starch; it can be determined by a specialist in the field of technology to which the present invention; however, the temperature of gelatinization of some types of native starch can be found in the literature and, for example, the book by David J. Thomas and Williams A. Atwell, Starches, Eagan Press Handbook Series, American Association of Cereal Chemists, St. Paul, Minnesota (1999), pages 25-30.

The following temperatures:

The source of starchThe gelatinization temperature (°C)
Wheat52-85
Tapioca52-65
Waxy maizePp.63-72

Given the limits of the temperature of gelatinization depends on moisture and salt in the environment.

The present invention Rel is referring to the application of the described compositions as additives in food products, forage products, pharmaceutical or cosmetic products. Foods can include drinks, dairy products, ice cream, sherbets and desserts. These drinks include concentrates, gels, energy drinks, carbonated and non-carbonated drinks, syrups. The drink can be any medicinal syrup or any drinking solution, including iced tea and fruit juices, drinking solution based on vegetable juices, lemonades, soft drinks, drinks on the basis of nuts, drinks based on cocoa, food products such as milk, whey, yogurt, buttermilk and drinks based on them. Liquid concentrate can be in a relatively dense form of liquid syrup. The preferred application are soups, dressings, baked goods, spreads, low-fat and sauces. Preferred applications are the sauces Bechamel and tomato sauces.

The combination according to the invention is suitable to add in instant hot foods such as soups; in this case, the specialist in the field of technology to which the present invention should understand that can be applied to other types of starch. Of course, if the mixture is not subjected to heat treatment before adding a soluble product, the consumer will face wrinkle texture, that is as the sand properties. Therefore, to avoid this, you must use pregelatinized starch, for example, the last heat treatment of starch spray drying. Another possibility is the combination of citrus fibers with thermally-inhibited starch in order to compensate for very extreme conditions (e.g. pH of about 3.5 and a temperature above 95°C) or when you want an extremely high viscosity.

In a preferred embodiment of the present invention the combination according to the invention is in the finished product from about 1.5 to about 7 wt.% from the composition, preferably from 2 to 6 wt.% and more preferably from 3 to 5 wt.%. The present invention has the following advantages.

1. A composition comprising a fiber citrus and native starch has a high nutritional value, is stable in the retrieval process, which makes its products with a positive impact.

2. The use of native starch, which is a very cheap ingredient, allows the use of cheap, highly effective, natural texturearray agent.

3. This composition is also used for products that require cold storage, as apparent protective effect of citrus fibers that help to stabilize the starch even at low temperature./p>

Additionally, the present invention is illustrated by the following examples describing in detail a composition according to the invention. The essence of the described and claimed invention here is not limited to individual, here the variants of the present invention, shown here to illustrate certain aspects of the present invention. In the scope of the present invention includes all equivalent embodiments of the. In addition, the scope of the present invention includes all modifications of the present invention in addition to those described here, which is understood by a person skilled in the art from the following description. These modifications are also included in the amount claimed in the claims.

EXAMPLES

Example 1: Analysis of moisture-tie and maslootdeljajuschij ability

Measure the moisture-tie capacity (measured in accordance with Protocol I), melodijas capacity (measured in accordance with Protocol II) fibrous mass of orange (OPF), obtained according to the method described in WO 2006/033697. The results were as follows:

SamplesMoisture-tie ability, g water/g of productMaslodelija pic is institutional capacity, g oil/g of product
OPF 40 microns195
OPF 75 microns195
OPF 250 microns249,5

Obviously, the degree of reduction has an effect on moisture-tie ability and melodijas ability. This experiment shows that, depending on the desired result, a specialist in the field of technology to which the present invention should monitor the degree of grinding in order to provide a greater or lesser degree protective effects of starch.

Example 2: Stability of the product according to the invention by the process parameters (processing with the application of shearing forces)

Received the composition of the fibrous mass of orange (OPF) and starch, waxy corn, on the one hand, and the pulp of the orange and corn starch, on the other hand, and subjected to the processing with the application of shearing forces. Processing with the application of shearing forces was carried out at 13500 rpm using a Silverson mixer for 1.5 minutes.

All viscosity measurements were performed using a Brookfield with a cylindrical spindle (62) with 10 turns of the minute for 20 seconds.

The results are shown in the following table:

MaterialBefore treatment (MPa*s)After treatment (MPa*s)
Corn starch (2,5%)+OPF (4%)116000105000
Corn starch (4%) + OPF (2,5%)7630069200
Starch is waxy maize (2,5%)+OPF (4%)7810073200
Starch is waxy maize (4%)+OPF (2,5%)5530051200

It is obvious that the combination according to the invention is resistant to shear force, because the indicators before and after processing are almost the same.

Example 3: Obtaining sauce

Get three of the sauce at the following prescription composition:

IngredientsWeight (g)Composition (wt.%, as-is)
Sunflower oil7510,0
Dry obedire the Noe milk 354,0
Powder egg yolk111,5
Thickeners*22,53,0
Sol30,4
Demineralized water60881,1
Total750100,0
*Tested thickeners:
the composition according to the invention: flour of glutinous rice and fibrous mass of orange (ratio 3:1)
- thermally-inhibited starch: NOVATION 2300
- chemically modified starch: C*Tex 06209

Rheological properties of different sauces measured at a temperature of 60°C (rotation=1).

As is clear from Figure 1, the combination according to the invention is a thermally-inhibited starch, which is used to replace chemically modified starch. Another study was performed with 3% starch and 1% fibrous mass of orange. In this case, the possible complete replacement of chemically modified starch natural is per se.

Example 4: Descriptive textural and sensory analysis sauces after cold storage (5°C)

Descriptive textural and sensory analysis sauces after cold storage (5°C). It is impossible to measure the syneresis C*Tex 06209, Novation 2300 and flour of glutinous rice/fibrous mass of orange, because for all he was below the detection threshold. Thus, used visual observation, the result is given in the table below:

The syneresis of waterThe syneresis fatIndicators of perceptionThe total reaction
Good grades
Flour of glutinous rice/fibrous mass of orange
No syneresisNo syneresisA short, cream-coloured0,7
The average rating
C*Tex 06209
No syneresisSmallShort, grainy0,3
Bad grades
Novation 2300
No syneresisGlobules of fat on n the surface Long-0,3

Upon receipt of the sauces one of the goals was a product with a short creamy feeling in the mouth when consumed, is not subject to syneresis and stable throughout the shelf life.

As clearly seen from the table above, only the product of the comparative example has the required characteristics and represents a sauce containing a combination according to the invention.

PROTOCOL I

Moisture-tie ABILITY

3 the sample is crushed to produce different degrees of grinding (40 μm, 75 μm and 250 μm) and then weighed on an accurate scale Sartorius CP 3245. Each sample twice and get to the end of the evaluation determine the average value.

The procedure was the following:

in a 50 ml centrifuge tube is weighed (W1) 0,5g of fiber (dry powder),

type 40 g of ultrapure water, the mass of water designated as (W2),

tube is sealed, shaken manually for 1 minute

then the test tube is centrifuged for 5 minutes at 2000 rpm in a centrifuge Labofuge 400 Heraeus,

- the supernatant is decanted and weighed (W3).

Moisture-tie capacity (WBC) expressed in grams of water per gram of sample:

WBC=(W2-W3)/W1

PROTOCOL II

MASLODELIJA ABILITY

Melodijas ability (OLB) is the product determined using centrifugation 5% dispersion of the powder and weighing of the precipitate.

2 (independent) dispersion product obtained by dispersing 2.5 g of powder (W1) 50 g (W2) soybean oil (standard quality) in a 300 ml beaker.

The sample is stirred for 10 minutes at a speed of about 500 rpm until complete dispersion of the product.

Then the samples are left for 30 minutes for the manifestation of hydrophobicity.

The dispersion is stirred and fill samples in centrifuge tubes for about 45 g of a dispersion of the product-in-oil. The mass of the tube is designated as W3 and the total weight after filling the centrifuge tube dispersion is designated as W4. The tubes centrifuged for 5 minutes at 3800 rpm in the Sorvall centrifuge Automatic SS-3. Then the supernatant is decanted, the centrifuge tube containing the precipitate, weighed again (W5). Melodijas capacity expressed in grams of oil per gram of sample:

OLB=Wco/Wcp

% of product in the original mixture oils Wp=W1×100/(W1+W2)

% of oil in the mixture to butter Wo=W2×100/(W1+W2)

The product weight Wcp=(Wp/100)×(W4-W3)

Maslodelija ability Wco=W5-W3-Wcp.

1. The composition is suitable as a substitute chemically modified starch containing citrus fiber with moisture-tie capacity from 7 to 25 grams of water per gram of fiber and native starch selected from the group consisting of corn starch, rice flour, KRA is small sorghum, tapioca starch, flour from wheat, waxy potato starch, free from amylose, and mixtures thereof, and the weight ratio of fibers to citrus native starch is from 1:10 to 2:1, while the citrus fiber have a total content of dietary fibers is from about 60 to 85 wt.%.

2. The composition according to claim 1, characterized in that the weight ratio of fibers to citrus native starch is from 1:5 to 1:1.

3. The composition according to claim 1, characterized in that the citrus fiber can be obtained from citrus fruit selected from the group consisting of oranges, tangerines, lime, lemons and grapefruits.

4. The composition according to claim 1, characterized in that the fiber citrus fruits contain from 8 to 12% (by weight) of the protein.

5. The composition according to claim 1, wherein the native starch is a wax starch.

6. The composition according to claim 5, wherein the native starch is a glutinous rice flour.

7. The composition according to any preceding clause, characterized in that it further comprises dietary supplements.

8. The composition according to claim 7, characterized in that the additional food additive selected from the group consisting of xanthan gum, guar gum, pectin, Cartagena, dietary fiber, soy protein and mixtures thereof.

9. The composition according to claim 8, characterized in that the additional food additive p is ecstasy a xanthan gum.

10. A method of obtaining a composition according to any one of claims 1 to 9, comprising the stage of:
a) blending citrus and native starch,
b) machining the mixture from stage (a) obtaining a homogeneous mixture,
c) heating the mixture with gentle stirring to a temperature of gelatinization of starch.

11. The use of citrus fibers to improve the sustainability of native starch to the treatment conditions, such as the application of shearing forces.

12. The use of a composition according to any one of claims 1 to 9 as additives in food products, food products, pharmaceutical or cosmetic products.

13. The beverage containing the composition according to claims 1-9.

14. Sauce containing composition according to claims 1 to 9.



 

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13 cl

FIELD: food industry.

SUBSTANCE: invention is related to food industry and may be used for kissel production. The mixture for kissel production contains a paste-forming additive represented by medium rye flour dextrinised at a temperature of 115-120°C during 23-27 min, a powder-like natural flavouring component represented by carrot powder, citric acid and sugar, the components ratio being as follows (wt %): medium rye flour - 19.2-20.4, carrot powder - 13.4-14.6, citric acid - 0.5-0.6, sugar - balance.

EFFECT: product consistence, colour, taste and odour are improved and remain invariable during storage.

3 tbl

FIELD: food industry.

SUBSTANCE: invention relates to a method and a device for combined infusion of dissolved substances in food products bits, namely - to infusion under atmospheric pressure followed by vacuum infusion performed in one and the same device. The device contains a pressurised vessel, a conveyor located inside the latter (the two opposite ends of the conveyor raised so that to form a tray for placement of a layer of the product undergoing infusion), a mixing mechanism (mounted over the tray so that to enable upward/downward motion at preset rate for floating product immersion and its careful stirring), a hole for supply of solution into the vessel and a hole for vacuumisation (for reduction of pressure in the device for preset periods of time during infusion) and a hole for infusion solution drain.

EFFECT: invention enables formation of food products bits structure and prevent damage to their cell walls in the course of vacuumisation.

15 cl, 7 dwg

FIELD: food industry.

SUBSTANCE: invention relates to the field of food preservation industry. Fresh or fresh-frozen berries or fruit with seeds, valves and pedicels are dispersed in a cavitational apparatus with or without addition of sugar, molasses, water and citric acid. Dispersion is performed in an inert gas current with gradient of temperature rise equal to 2°C/min when the fruit-and-berry mass temperature is 80°C; this mass is maintained at this temperature with simultaneously dispersion during 3 minutes. Then one performs hot aseptic fill and closure of the product.

EFFECT: invention is aimed at development of a method involving a single technological operation and allowing to process fruit-and-berry raw material without wastes and with complete preservation of aroma, visual appearance and biochemical composition of processed fruit pulp with the product enrichment with vitamins and other micronutrients of fruit seeds and with faster and complete polyphenol oxidase enzyme deactivation.

9 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: invention relates to a method for production of guacamole fir for long-term storage. According to the invention the method involves the following operations: mixing avocado pulp with ingredients for guacamole production: acid for production of a mixture based on avocado with pH less than nearly 4.6, an antimicrobial additive and an additive preventing browning, packing the said guacamole for production of packed guacamole in a sealed container containing a material with oxygen-permeability less than one cubic centimetre of oxygen per square metre of the material in a day, treatment of packed guacamole with pressure at least 90000 pounds per square inch during at least 20 seconds, heating packed guacamole prior to packing till temperature is 130°F - 160°F. According to the invention packed guacamole contains ingredients with low content of bacteria, avocado pulp, has pH less than 4.6, a zero rate of bacterial growth measured under pH less than 4.6.

EFFECT: method allows to produce guacamole fit for long-term storage; the said guacamole preserves green colour, consistency, desired taste and sterility for at least 3 months at room temperature.

13 cl

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for production of fermented fruit pastes intended for functional alimentation. The method is implemented as follows: vegetal raw material represented by avocado fruit pulp is thoroughly washed, kernel and peel are separated, pulp is milled into a paste-like condition, salt is added in an amount of 3% of the pulp weight; the produced product is packed into jars, pasteurised at a temperature of 80°C during 20 minutes, then it is cooled to a temperature of 36-37°C; one adds to it a starter of lactic-acid bacteria Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus, Lactobacillus lactis, Lactobacillus cremoris, Lactococcus lactis subspecies cremoris and bifidobacteria Bifidobacterium bifidum in a quantity of 10% of the pulp weight; one performs the product fermentation for 18-24 hours at a temperature of 35-37°C until acid content is 0.50-0.67% and pH is 5.5-6.5.

EFFECT: invention allows to produce a food product having probiotic properties.

4 cl, 1 tbl, 6 ex

FIELD: food industry.

SUBSTANCE: invention is intended for application in canning industry in the process of production of pureed concentrates of fruit and vegetables. The plate vacuum-evaporator apparatus contains a vacuum chamber, vertical heat-exchange plates positioned parallel inside it, a feeding and a discharging devices, separators for capture of minute drops of the product from vapours being released. The plates have a wave-shaped profile, the plates are designed to be hollow with horizontal bafflers positioned inside them for ensuring zigzag movement of the heat carrier and are equipped with nozzles for supply and withdrawal of hot and exhaust heat carrier accordingly. A device for delivery of the original product is positioned above them mounted so that to enable relocation within the vertical plane assisted with pneumatic cylinders. A vertical chain conveyor is mounted between each pair of heat-exchange plates. On the conveyor chain links axes with flexible horizontal scrapers are incrementally located; the scrapers are arranged so that to enable touching the heat-exchange plates surface.

EFFECT: invention ensures fruit-and-vegetable puree quality enhancement, the evaporation process intensification, energy costs reduction, performance enhancement.

4 dwg

FIELD: food industry.

SUBSTANCE: invention relates to a protein composition where at least about 75 wt % of the protein composition contains at least about 15 wt % of big pieces represented by protein fibres at least about 4 cm in length, protein strands at least about 3 cm in length and protein pieces at least about 2 cm in length; at least about 75 wt.% of the protein composition has shear strength at least about 1400 g. Additionally the invention relates to a method of the protein composition production. Additionally the invention relates to a restructurised meat or vegetable or fruit product containing a composition of vegetable protein, milled meat or milled vegetables or milled fruit and water; the product includes at least about 75 wt % of a protein composition containing at least about 15 wt % of big pieces represented by protein fibres at least about 4 cm in length, protein strands at least about 3 cm in length and protein pieces at least about 2 cm in length; at least about 75 wt % of the protein composition has shear strength at least about 1400 g. Additionally the invention relates to a restructurised meat or vegetable or fruit product production method.

EFFECT: invention allows to produce quality preset structure products.

15 cl, 3 tbl, 104 ex

FIELD: food industry.

SUBSTANCE: invention can be used while producing high-quality biologically active supplements (BAS) taken before food as preventive measures, dietary therapy or for production functional foods. The biologically active supplement with hypocholesteremic properties represents an oily extract. The extract is manufactured of melon refuses by way of their drying, simultaneous grinding and extracting with deodorised refined vegetable oil in a thin rotating spiral-wise film 0.1-0.4 mm thick with pressure gradient 20-25 MPa, at a temperature of 20-25°C. The ratio of refuses to deodorised refined vegetable oil is (1-2.0)÷(1-2.5). Then the mixture is separated to produce the target product.

EFFECT: invention allows to produce a biologically active supplement with high activity of hypocholesteremic properties as per the proposed modes.

1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention is related to a food product. The food emulsion contains: (a) whole fresh fruits and/or pieces thereof, (b) water composition that wholly or partly fills the spaces between whole fresh fruits and/or pieces thereof and containing: (i) solid substances selected from the group consisting of: sugars, sugar alcohols, sugar substitutes, fructo-oligosaccharides, polydextroses, ballast substances and mixtures thereof in a total amount of over 40 wt % per the water composition total amount, (ii) one or more galactomannans for the composition thickening under storage conditions due to bonding water from fruits and/or pieces thereof.

EFFECT: invention enables production of a food product containing fresh fruits that preserve their appearance and consistency for a long time.

16 cl, 1 dwg

FIELD: chemistry.

SUBSTANCE: invention relates to food industry. The method involves preparing raw material, hydrolysis of the prepared plant material with acid solution at pH 3-5 and temperature 50-60°C for not more than 4 hours and separation of the hydrolysate. The hydrolysed plant material is then washed with water and pectin is then extracted therefrom in an extractor with a false bottom in extraction agent circulation conditions in two steps. First, pectin is extracted from the material with 0.5% ammonium oxalate solution while heating at temperature 45-50°C and pressure 1.5-2.5 atm for not more than 40 min, and then with 1.5% ammonium oxalate solution while heating at temperature 75-80°C and pressure 3-4 atm for not more than 5 min. Further, the extract undergoes ultrafiltration purification and concentration. Pectin is then precipitated from the extract with ethyl alcohol containing sodium chloride and then dried. In one version, the pectin precipitate is further washed with 80% ethyl alcohol before drying.

EFFECT: invention significantly cuts duration of the process of obtaining pectin and lowers the cost of the obtained product by cutting power consumption and optimising the amount of reagents used, particularly by cutting the amount of ethyl alcohol used to precipitate pectin three-fold.

7 cl, 2 ex

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