JPS6371155A - Production of half-finished and finished desert product high in contents of fruits and/or vegetables - Google Patents

Abstract

(57) [Abstract] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a process for the production of semi-finished or finished dessert products containing from 1 to 99% by weight, preferably from 30 to 70% by weight of fruits and/or vegetables, in particular for the production of milk or dairy product-containing products. Regarding the method.

Commercial compositions containing fruit and dairy products are typically prepared from fruit, food acids, sugar, coloring and flavoring agents, and from dairy products. For example, fruit yoghurt is obtained by mixing cooked fruit, food acid, sugar and flavoring agents with yoghurt.

Fruit-containing curd creams are produced by layering flavored curd and fruit jelly on top of each other [Af, Blatoni and F, Katting: Dairy Industry Handbook. )
pp. 334-340 (Hungarian) Mgz: gazdaa gi Kiado Budapest, 1981).

There are many problems with the manufacture of these products, since the properties of the basic materials are very variable and difficult to harmonize.

One of the biggest problems appears to be stability, i.e. establishing a homogeneous appearance. This is because the casein content of the milk is denatured by the acid content of the fruit, resulting in a significant deterioration of the sensory properties of the product.

Another problem lies in the nature of dairy products and their rapid microbiological deterioration due to the lack of pasteurized production.

Due to these drawbacks, commercial products of this type are not sufficiently diversified, have a low net fruit content, and have a short shelf life (approximately 20 days).

The object of the present invention is to provide a process for the production of semi-finished dessert products with a high fruit and/or vegetable content and a long shelf life, if necessary, up to 4 years.

The fruit components of this composition include, for example, apple, sour cherry,
They are apricot, peach, kiicha, black currant, red currant, gooseberry, mulberry, elderberry, grape, plum, yoBtcL and pear. Vegetable ingredients include, for example, capocha, carrots, potatoes, sorrel, spinach, tomatoes, kidney beans,
These are cantaloupe, green pea, pope squash or pattison.

The present invention provides that enriching fruit or vegetable base ingredients of dessert products with low or high esterified pectin
It is based on the recognition that stable three-dimensional cross-links of pectin under the action of Cα2+ and/or Mg2+ ions eventually separate.

When pectin with a degree of esterification of 5-50%, preferably 25-36% is used as pectin and dairy products are used as the Ca2+ or y,2+ source, a stable cross-linked structure, i.e., between pectin and Ca2+ or A/g2+ ions, is formed. Bonds between are formed before the casein is denatured in acid medium. The consistency of the product thus produced is hard and pudding-like. The use of pectin with a degree of esterification of 50-92%, preferably 60-70%, is advantageous until the milk is microbiologically degraded, since the denaturation of casein in acidic media is prevented by the protective colloidal properties of pectin. This will ensure product stability. The product thus produced is in liquid form.

According to the method of the invention, pectin with a high or low degree of esterification is used, in addition to the commonly used additives, namely sugar, food acids, buffers, aromatics and/or colorants.
Simply add to the fruits and/or vegetables or their concentrates in an amount of 0.05 to 5% by weight, preferably 0.1 to 2% by weight, based on the weight of the product, and then heat treat and heat the product in a public wholesale manner. Preservation processing.

In this way, a semi-finished product with a long shelf life is obtained. From this semi-finished product, a ready-to-eat product can be produced by adding a Cα2+ and/or Mg2+ source, preferably milk or dairy products. Syrups, calcium or magnesium salts, or solutions of these salts that are approved for the food industry and have a high Ca2+ and MgZ+ content can also be used as Ca"i or Mg2+ sources. The amount of λα2+ or Mg2+ source is , the finished product is 100-1200IV Ca”+ or 6
Select to include 0 to 720m90Mσ2+. Within such limited ranges, both ions can be substituted for each other in these equivalence ratios. In this way, it is possible to produce ice creams, turmix drinks as well as ready-to-eat puddings, torch creams, ice creams and turmix foams, which can be stored until the onset of microbiological deterioration.

Alternatively, refined, shredded or ground fruits and/or vegetables or concentrates may be mixed with sugar, edible acids or buffers, colorants and/or aromatics in a known manner, and the degree of esterification low or high pectin in an amount of 0.03 to 3% by weight, preferably 0.06 to 1.2% by weight, based on the weight of the product and milk or milk products, and finally subjecting the product to a heat treatment. The shelf life of the product thus obtained is the same as the normal shelf life of dairy products.

Heat treatment is carried out in a continuous or periodic sterilizer at 75 to 100
It is carried out for 4 to 50 minutes at a temperature of 0.degree. C., preferably for 15 minutes at 94.degree. Instead of this, heat treatment can be performed using UHT.
It can also be carried out using the H (very high temperature) method at a temperature of 100-150°C for 4-600 seconds, preferably at a temperature of 110°C for 45 seconds [M. Platoni, F. Kerating: Dairy Industry Handbook 180-181. page(〕
1 Ngari), Mezegadasegi Kiade, 1983:
) As a Ca2+ or Mg2+ source, phosphate, carbonate,
The use of chlorides or lactates of calcium or magnesium may be used, although compounds, hydroxides, chlorides, acetates, citrates, bicarbonates, lactates, orthophosphates and hydrogen phosphates can be used. is preferred. Solutions of these compounds can also be used.

Ca2+ and M,2+ ions are present in a proportion of 1 to 100%, preferably 20 to 7, based on the ratio of their atomic masses.
They can be substituted for each other in amounts of 0%.

Considering the atomic masses of calcium and magnesium, this is Cα2+: Mg2+ = 40.089: 24.
This corresponds to a ratio of 39.

In the composition of the invention, the amount of fruits and/or vegetables or concentrates thereof ranges from 1 to 99% by weight. preferably from 30 to
It is 70% by mass.

The composition contains 0-70% by weight, preferably 30-70% by weight.
Can contain sugar in amounts of. As used herein, "sugar" refers to simple sugars or synthetic starches or sugar alcohols or any of the well-known artificial sweeteners used for sweetening. In the latter case, water is also added in an amount appropriate to the amount of sugar.

Sugars are, for example, sucrose, invert sugar, fructose, glucose, xylitol, mannitol or sorbitol. Artificial sweeteners are, for example, aspartum, saccharin or siframate.

The composition contains an edible acid in an amount of O to 2.5% by mass, preferably 0 to 2.5% by mass.
It can also be included in an amount of 1% by weight. Edible acids are, for example, citric acid, ascorbic acid, tartaric acid, lactic acid, phosphoric acid or malic acid.

The composition contains a buffering agent in an amount of θ to 2.5% by mass, preferably 0 to 1% by mass.
It can be included in an amount of % by weight. As buffers it is possible to use, for example, alkali metal or alkaline earth metal citrates, potassium, sodium, calcium or magnesium citrates.

If necessary, [Food Industry Additives and Technical Auxiliary Substances]
andTechnological Awztliar
y Materials) J (Hungarian) Standard A
According to 6MSZ14476-82°, colorants or fragrances can be added to the composition.

When producing semi-finished products according to the invention, milk is added thereto in amounts of 10 to 1000% by weight, preferably 50 to 200% by weight.

The proportion of fruits or vegetables in the product can be varied at will; the mineral, vitamin and fiber content of fruits or vegetables is particularly high. Products made with dairy products will have the beneficial effects of fruits and dairy products on physiology or nutrition. Therefore, consumption of such products is considered suitable for all age groups, especially children and the elderly. Finally, ready-to-eat products are obtained within minutes from long-term shelf-stable semi-finished products.

The method of the invention will now be explained in more detail by means of non-limiting examples.

Finely ground quatshu pulp 50#, 0.5X0
．． 20 pieces of quash base chopped into 5mm strips,
Commercially available 1 with sugar 19.1#, esterification degree 28-34%
0% LM102 pectin solution [Kobtr-nhavns Pekti
nfabrik), Denmark] and 50
% tartaric acid aqueous solution was introduced into a round bottom vacuum vessel equipped with a stirrer with vigorous stirring. The mixture was boiled at a temperature of 55-60° C. under a pressure of 26.6 KPa with constant stirring. Predetermined dry matter content 25.0
After reaching ±2.0%, the product is filled into containers and heat treated as usual.

In this way, a pudding base 100A-1i' having an intense color, flavor and odor characteristic of quatshu is obtained. The physicochemical properties of this pudding base are as follows: Soluble dry matter content 25 ± 2.0% Quotsch content 70% pH value 3.8-4.0 Ca” 2801η/#M,
2+ - This product has a shelf life of 2 years. Mix or turmix the pudding base with cold or warm milk, sweet cream or other dairy products in a 2:1 ratio before serving.

Mixing while warm yields a pourable product, which hardens to a pudding consistency after cooling. If the mixing is carried out at low temperatures, a fixed consistency is immediately obtained.

The ready-to-eat product has a content of 150Af, a fruit content of 46.6%, a Ca2+ content of 587m9/14y, r
The g2+ content is 60■/#.

5 t of commercial 110910H pectin solution (Copenhavns Pectinfabrik, Denmark) with a degree of esterification of 60-70% are added to 300 t of warm milk in a round-bottomed vacuum vessel equipped with a starter, with constant stirring, and then fresh or semi-finished Strawberry 9 pulp 70#, sugar 23.4# and approved food coloring 0.002# are introduced with constant stirring. The desired dry matter content was adjusted at 55-60° C. under a pressure of 26.6 KPa and then the strawberry flavor [Szilasmenti magtu] was added.
t MgTSz) manufactured by Hungary] is added just before filling the container. Finally, the product thus obtained is filled in the manner customary in the dairy industry, sealed and stored or distributed, respectively, at low temperatures.

In this way, Strawberry Turmix Drink 40
0 is obtained, the color, flavor and odor of which are very characteristic of strawberry and milk, and the consistency is suitable for a turmix drink.

The physical and chemical properties of this drink are as follows: Water-soluble dry matter content 15.0 ± 2.0% fruit volume
17.5% Fat Content 2.1 The shelf life of this product is the same as milk.

Finely ground fresh or semi-finished sour cherry pulp 80%, sugar 15.3A9. Degree of esterification 28-3
15t of commercially available 10'3'oLM 102 hectin solution with 4% (Copenhavens Pectin Fabric,
manufactured by Denmark) and 1 t of potassium citrate 20% solution as well as 0.002 # of approved food coloring to adjust the pH value to 3.0-4.0 in a round bottom vacuum with a stirrer under constant stirring. Transfer to container. The mixture is then boiled for several minutes at a temperature of 55-60° C. under a pressure of 26.6 KPa in a well to reach a predetermined dry matter content of 25.0±2.0%. Next, sour cherry flavor (manufactured by Shirasumentei Mags, Hungary) 1. Add Ot, fill the container, seal it, and heat treat.

In this way, 100 ice cream bases are obtained, the color, flavor and odor of which are very characteristic of sour cherry. The consistency of the product is thin and scattering.

The physico-chemical properties of this ice cream base are as follows: Water-soluble dry matter content 25.0 ± 2.0% fruit content
80% pH value 3.8-4.0 CG2+ content 250m97? M, 2+
Including JL 120"9/k'1. The shelf life of this product is 2 years.

Before serving, add the whipped cream to the ice cream base in a ratio of 5=2 and stir or turmix vigorously. This product also has a hard consistency when not cooled.

Ice cream IJ-gum-like composition 1 with strong color, flavor and odor of sour fruit after being charged into the ice cream machine
40 is obtained.

This product has a fruit content of 57% and a Cα2+ content of 64m9.
/A1i' and A/g2+ content of 86m9/A'9.

Quince Parf 76rn9, sand m13.4#, commercially available 10% LM1θ2 pectin solution with degree of esterification 28-34% (manufactured by Kobenhavns Pectinfabrik, Denmark) 15t, approved food coloring 0.00
2ALi and 2 to adjust the pH value to 3.8-4.0
0.5 t of 0% potassium citrate solution is charged into a round bottom vacuum vessel with a stirrer under constant stirring. Then 2' until the predetermined dry matter content of 22.0 ± 2.0% is reached.
At a temperature of 55-60°C under a pressure of 6.6PKα,
Cook the mixture.

The product is then filled, sealed and heat treated.

In this way, Quince Torch Cream Base 1
0 (l) is obtained, the color, flavor and odor of which are characteristic of quince. The consistency of the product is thick liquid.

The physico-chemical characteristics of this torch cream base are as follows: Water-soluble dry matter content 22.0 ± 2.0% fruit content
76 '7'.

pH value 3.8-4.0 CG2+ content 501■/#ug2+ content
76m97kg The shelf life of this product is 2
It is a year.

Before eating, 10 tons of warm sweet cream in which 0.356 AI' of calcium lactate is dissolved is mixed with this Torch cream base. The mixture thus obtained is gradually added, with constant stirring, to the butter 54 which has been stirred until foamy.

In this way, Quince Torch Cream 115 is obtained. Its color, flavor and odor are characteristic of quince, and its consistency is creamy. This Torchi Cream is 66% fruit, Ca2 936m9/14, My”
67 m9/k? has.

25 pieces of raspberry pulp ground into fine particles, iso syrup (1 soayr 1 Lp) (rgfr, 7 (J%) 90'3'o (of which 45% is fructose) reducing sugar, 45% is fructose). ballast(
Szabadsgyhazi 5zeszipari
Vallarat), Hungary) 13
．． 32A-S+, commercially available 1 with a degree of esterification of 25-30%
22 t of 0% LM102 pectin aqueous solution (manufactured by Copenhaven Spectin Fabric, Denmark), 0.25 kg of potassium citrate and 5.47 kg of Htmbearrot food coloring are transferred to a round bottom vacuum vessel with a stirrer while stirring constantly. . This mixture was heated to 26.6 K
Heat for several minutes at a temperature of 55-60° C. under Pα pressure (0.5714 of water evaporates during this time). Next, the vacuum is stopped, and milk 401 at a temperature of 60° C. is fed in with constant stirring. After mixing until homogeneous, the product is placed in semi-solid cream glass containers and sealed by methods commonly used in the dairy industry.

In this way, a pudding of fixed consistency is obtained. Its color, flavor and odor are very strong and characteristic of brambles.

The physico-chemical characteristics of this pudding are as follows: Soluble dry matter content 17 ± 2% Rubus content 25% pH value 3.8-4.0 Ca2+ content 548 m9/ A9 Mg2+ 128 m9/14 Rubus Ca2+ Content 240rn9/100f M in raspberry, 2+ content 27.31ng/100y M in milk, 2+ content 17.0V1005' The shelf life of this product is the same as milk.

Example 6 50 pieces of finely ground apricot pulp, 70% iso-syrup [deafr, 90% reducing sugar (42 of them)
．． 5% fructose), produced by Tsavadeghi Cicepari Vararat, Hungary) 27.46
kg, commercially available 10% LM1 with degree of esterification 25-30%
02 Pectin Solution (manufactured by Cobenhaven Pectin Fabric, Tenmark) 15t, Potassium Citrate 0.4#, Zsckgrorgang 10 f! and Erdbgerrot food coloring agent 102 were introduced into a round bottom vacuum container with constant stirring, and the leachate 100k
Manufacture y. The mixture is heated at a temperature of 55-60° C. under 26.6 KPa pressure until reaching 25 rgfr,%.・Next, stop decompression and remove magnesium chloride to 0.
．． Add 2 kg with constant stirring.

After stirring until homogeneous, the product is immediately placed in semi-solid cream glass containers and sealed using methods customary in the dairy industry.

The physico-chemical characteristics of this pudding product are as follows: Soluble dry matter content 25±2% Apricot content 50% pH value 3,8-4.0 Cz”tfc 62m9/14u, 2+ content 575. 26~/Apricot's Ca
2+I13.8m9/100? u from appkott
, 2+ content 14.0~/10 (Mg2 of IMgC12
+Miya amount 25260#j/100iii'The shelf life of this product is the same as milk.

Claims (5)

[Claims] (1) A process for the production of semi-finished or finished dessert products from fruits and/or vegetables or from concentrates thereof and, if desired, from milk or milk products, containing sugar, edible acids or buffer salts, coloring agents and / or add fragrances, use heat treatment, pectin with low or high degree of esterification if desired, and Ca only suitable before use.
A method of production comprising carrying out a preservation treatment in which a source of ^2^+ and/or Mg^2^+ is added to the ingredients. (2) The manufacturing method according to claim 1 for manufacturing a dilute liquid product, using pectin with a degree of esterification of 50 to 75% as the pectin component. (3) The manufacturing method according to claim 1 for manufacturing a thick liquid product, using pectin with a degree of esterification of 20 to 50% as the pectin component. (4) Mixing refined, shredded or ground fruits and/or vegetables or their concentrates with sugar, edible acid or buffer salts, colorants and/or aromatics by known methods and esterifying this mixture. Low or high pectin from 0.03 to 0.03 based on the weight of the product and milk or milk products before heat treatment
2. A process as claimed in claim 1 for the production of a product with a normal shelf life, which comprises applying a heat treatment consisting of adding in an amount of 3% by weight. (5) mixing refined, shredded or ground fruits and/or vegetables or their concentrates with sugar, edible acid or buffer salts, coloring agents and/or aromatics in a known manner and esterifying this mixture; Claim 1 for a long-term shelf-stable product comprising a heat treatment consisting of adding low or high pectin in an amount of 0.05 to 5% by weight based on the weight of the product before heat treatment. Manufacturing method described in section.