• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    In a method for producing an edible fruit preparation, in particular a jam, from fruits and at least one further ingredient, a mixture is produced from the fruits and at least one further ingredient in a process step in a cold-stirring process, wherein the mixture is treated in a later process step in a high-pressure process becomes.
    公开号:AT516937A4
    申请号:T287/2015
    申请日:2015-05-08
    公开日:2016-10-15
    发明作者:
    申请人:Projekt- Und Entwicklungsbüro Mag (Fh) Kroisleitner E U；
    IPC主号:
    专利说明:

    The invention relates to a process for the production of an edible fruit preparation, in particular a jam or an elixir, from fruits and at least one further ingredient. In particular, the invention relates to a process for producing light jam, light jelly, light jam, elixir or fruit spread.
    A method for producing an edible Fruchtzvibereitung from fruits and at least one other ingredient, wherein from the fruits and at least one other ingredient in a Kalrührverfahren a mixture is prepared, are known. One advantage of the cold-stirring process is, inter alia, better flavor and aroma retention of the raw material originally used and the best possible preservation of the vitamin content. However, a major disadvantage of the cold-stirring method is that products produced in this way can only be preserved for a very short time.
    To avoid this disadvantage, it is known to subsequently thermally treat cold-stirred fruit preparations or to suspend them during the stirring process of a thermal treatment. However, a major disadvantage of the thermal treatment is that it comes to a loss of taste, since it comes through the heat to a loss of volatile flavorings. Furthermore, heat has a bad effect on vitamins. In addition, the effect of heat causes a loss of weight and / or weight, which also has a negative effect on the development of flavor.
    Furthermore, methods for high-pressure treatment are known, which do not have the disadvantages of the thermal treatment. Such methods are known only for Fruchtzxibereitungen that are produced without the addition of another preservative ingredient vind in which it requires storage with cooling.
    The object of the invention is to provide a process for producing an edible fruit preparation which can produce a fruit preparation which is as long-term as possible at room temperature with the greatest possible flavor development and preserves aromas, vitamins and anticancerogenic, secondary plant constituents.
    This object is achieved according to the invention with a method having the features of claim 1.
    Preferred and advantageous embodiments of the invention are subject of the dependent claims.
    In the context of the present invention, fruit is understood as meaning both whole fruits or parts of whole fruits as well as fruit puree or fruit pulp as well as aqueous extracts of fruits or fruits which have already been partially processed and which have not previously been subjected to any heat treatment.
    According to the invention, it is provided that a mixture is prepared for the fruits and at least one further ingredient in a process step in a cold-stirring process, and that the mixture is treated in a later process step in a high-pressure process. Thus, the greatest possible flavor development is achieved since there is no loss of taste due to thermal effects during production, wherein the fruit preparation becomes longer lasting by adding at least one preserving ingredient.
    In a preferred embodiment of the invention it is provided that fruit frozen fruits are used. The frozen fruits must be at least partially thawed prior to the cold-stirring process, in particular at least 2/3 thawed, in particular at a temperature of about 0.5 to 5 ° C., preferably at 3 to 5 ° C., particularly preferably at about 3 , 5 "C. By maintaining low thawing temperatures up to max. 5'C is the propagation of undesirable bacteria, yeasts or molds are not favored.
    However, the use of frozen fruits to produce a cold-stirred jam is not necessarily limited to the use of frozen fruits, but preferably freshly harvested fruits may also be used for a cold-stirred jam. When using fresh fruits for cold stirring but a previous fruit-specific cleaning and hygienic treatment and cooling is absolutely necessary.
    Preferably, it is provided that the frozen fruits before the
    Thawing be stored, in particular at a temperature of -10 to -25'C, preferably at about -20 * C, wherein the storage of the frozen fruits is preferably carried out over a period of at least two weeks.
    A further preferred embodiment provides that as further ingredients a sugar source, for example solid and / or liquid sweeteners, and / or apple syrup, and / or fruit juice concentrate and / or honey, and / or citric acid, in particular lemon juice, and / or other cold gelling and high pressure suitable thickening agents, in particular unmodified starch and / or locust bean gum or pectin, in particular gelled, for example cold gelled and high pressure stable pectin, and optionally herbs, and / or spices, txnd / or spirits, and / or wines, ind / or nuts, and / or seeds, and / or natural flavors, and / or red fruits, beets, beets, and / or essential oils. These ingredients are used for preservation, the influencing of texture properties as well as for the targeted influence of the taste of the cold-stirred jam.
    In a particularly preferred embodiment, according to the Austrian Jam Regulation 2004, it is provided that the sugar source is added for mixing in an amount such that the Fruchtzübereitung less than 45% but at least 38% soluble dry matter (refractometer value) for a light jam, light jelly, light jam or less as 60% but at least 45% soluble dry matter (refractometer value) for a low-sugar jam, jelly and marmalade. A content of more than 60% soluble dry matter (refractometer value) is defined as jam, jelly or marmalade or less than 38% fruit spread. The values quoted are not valid if the sugar source has been wholly or partly replaced by sweetener.
    It is particularly preferred if fruits are comminuted before and / or during the cold-stirring process. This can e.g. be achieved by an apparatus for cold extraction or an apparatus with cutting devices.
    The fruits should be shredded preferably a rausige. and / or pasty consistency, wherein even cores xmd / or cargo may still be present. During the stirring process at least one additional ingredient is added to the fruit mixture and stirred to a mixture.
    If fruit puree or an aqueous solution is used, this may be e.g. are obtained in a preceding cold extraction process and then anschl is then, as described above, added to the Kaltrührvorgang.
    A further preferred embodiment provides that the Kaltrührverfahren for a period of 5 to 30 minutes, in particular 10 to 15 minutes, at a temperature of about 0.5 to 5'C, preferably 3 to 5'C, more preferably at about 3.5 * C, is performed. The short stirring time is intended to prevent the mixture from overheating and thus favoring the formation of bacteria, yeasts or molds.
    It is particularly preferred that the Kaltrührverfahren is carried out with a stirring device which is operated at a speed of less than 22 U / min. By means of the slowly rotating stirrer, it is achieved that as little air as possible is stirred into the mixture and that the most homogeneous possible image is obtained. Smaller numbers of revolutions also contribute to the fact that the mixture does not heat up too much due to the stirring.
    In a particularly preferred embodiment, it is provided that the cold-stirring process is carried out under vacuum or under an inert gas atmosphere, in particular a nitrogen atmosphere. The suppression in a stirred tank is also achieved that as few air bubbles are in the mixture as possible, as air bubbles affect the durability of the mixture or the jam negative. The stirring luiter vacuum or under nitrogen atmosphere also has the advantage that can be stirred at a higher speed than 22 U / min, since the risk of air bubbles is minimized.
    When nitrogen is used during the cold stirring process, it is achieved particularly advantageously that no volatile aroma substances can escape from the fruit mixture, even at low temperatures, as compared with stirring under vacuum.
    In the context of the invention it can be provided that the mixture in the direct connection to the Kaltrührverfahren at a temperature of about 1 to 5'C under vacuum, especially under inert gas atmosphere, in packages that are suitable for a later high-pressure process is filled , Vacuum or nitrogen prevent oxygen from being in the package, which in turn can negatively impact shelf life.
    In the context of the invention it can be provided that the packaged mixture is stored until treatment in the high pressure process, in particular that the packaged mixture until treatment in the high pressure process for a period of less than 48 hours at a. Temperature is stored between 1 and 5'C.
    In a particularly preferred embodiment, it is provided that the mixture or the fruit preparation is preserved by the high pressure process. The high-pressure process is characterized in particular by a gentle type of preservation, since the product to be preserved, in contrast to pasteurizing process, is largely impaired in taste, in color or in consistency.
    In a particularly advantageous embodiment, it is provided that the high-pressure process is carried out for a period of 1 to 7 minutes, preferably 2 to 6 minutes, more preferably 3 to 4 minutes, at a temperature of 5 to 60 ° C., preferably 15 bis 50'C, more preferably at 20 to 40'C and a pressure of 1000 to 7000 bar, preferably 3000 to 6000 bar md particularly preferably at 5500 bar, dürchgeführt. Due to the high pressure over a period of time, the microorganisms and enzymes or proteins in the jam are inactivated and a preservation of the jam is achieved, which can then be stored at room temperature.
    To avoid particularly resistant bacteria and viruses, e.g. the human
    Norovirus (ÜNV) and the surrogative virus (MNV) may be inactivated during the high-pressure procedure, and it may be necessary to increase the core temperature of the jam to approximately 10 to 60'C for certain types of fruit during the duration of the high-pressure process.
    The term "edible" in the sense of this patent application means that the fruit preparation has a consistency with which it is spreadable.
    权利要求:
    Claims (17)
    [1]
    claims:
    1. A process for producing an edible Fruchtziabereitung, in particular a jam or an elixir, from fruits and at least one other ingredient, characterized in that from the fruits and at least one further ingredient in a process step in a Kalrührverfahren a mixture is prepared, and that Mixture is treated in a later process step in a high-pressure process.
    [2]
    2. The method according to claim 1, characterized in that frozen fruits are used and that the frozen fruits are thawed before the Kaltrührverfahren, in particular at a temperature of about 0.5 to 5'C, preferably at 3 to 5'C , more preferably at about 3.5'C.
    [3]
    3. The method according to claim 2, characterized in that the frozen fruits are stored before thawing, in particular at a temperature of -10 to -25'C, preferably at about -20 "C, wherein the storage of the frozen fruits preferably via a Period of at least two weeks.
    [4]
    4. The method according to claim 1 or 2, characterized in that fresh fruits are used as fruits and these previously gesävibert, hygienically prepared vind be cooled.
    [5]
    5. The method according to any one of claims 1 to 4, characterized in that as further ingredients, a sugar source, for example solid and / or liquid sweetener and / or apple syrup, ttnd / or fruit juice concentrate, vind / or honey vind / or citric acid, in particular lemon juice, and / or other cold gelling and high pressure suitable thickening agents, in particular unmodified starch and / or locust bean gum and / or pectin, in particular gelled, for example cold gelled and high pressure pectin, and optionally herbs and / or spices and / or spirits, and / or wine, and / or nuts, and / or seeds, and / or natural flavors, and / or red fruits, and / or beets, and / or essential oils.
    [6]
    6. The method according to claim 5, characterized in that the sugar source is added for mixing in an amount such that the fruit preparation has a soluble dry matter of less than 60%, in particular less than 45% at least 38%, or less than 38%, soluble dry matter ,
    [7]
    7. The method according to claim 5 or 6, characterized in that the sugar source is added for mixing in an amount such that the fruit preparation has a soluble dry matter of at least 60%.
    [8]
    8. The method according to any one of claims 1 to 7, characterized in that fruits are crushed before and / or during the Kalrührverfahrens.
    [9]
    9. The method according to any one of claims 1 to 8, characterized in that the Kaltrührverfahren for a period of 5 to 30 minutes, in particular 10 to 15 minutes, at a temperature of about 0.5 to 5'C, preferably 3 to 5 'C, more preferably at about 3.5'C, is performed. 1®. Method according to one of claims 1 to 9, characterized in that the Kaltrührverfahren is carried out with a stirring device which is operated at a speed of less than 22 U / min.
    [11]
    11. The method according to any one of claims 1 to 10, characterized in that the Kaltrührverfahren under vacuum or under inert gas atmosphere, in particular nitrogen atmosphere, is performed.
    [12]
    12. The method according to any one of claims 1 to 11, characterized in that the cold-stirred mixture is filled into packaging.
    [13]
    13. The method according to claim 12, characterized in that the mixture in direct connection to the Kaltrührverfahren at a temperature of about 1 to 5'C under vacuum, in particular under inert gas atmosphere, in packages which are suitable for a later high-pressure process, is bottled.
    [14]
    14. The method according to claim 13, characterized in that the packaged mixture is stored until treatment in the high pressure process, in particular that the packaged mixture until the treatment in the high pressure process for a period of less than 48 hours at a temperature of 1 to 5 * C stored becomes.
    [15]
    15. The method according to claim 13 or 14, characterized in that the mixture or the FruchtZubereitung is conserved by the high-pressure process.
    [16]
    16. The method according to any one of claims 13 to 15, characterized in that the high-pressure process for a period of 1 to 7 minutes, preferably from 2 to 6 minutes, more preferably from 3 to 4 minutes, at a temperature of 5 to 60'C , preferably from 15 to 50'C, more preferably at 20 to 40'C and a pressure of 1000 to 7000 bar, preferably 3000 to 6000 bar and particularly preferably at 5500 bar, is performed.
    [17]
    17. Edible FruchtZubereitung, characterized in that it is prepared by a method according to any one of claims 1 to 16. claims:
    A process for preparing an edible fruit preparation, in particular a jam or an elixir, from fruits and at least one further ingredient, wherein from the fruits and at least one further ingredient in a process step in a Kalrührverfahren a mixture is prepared and wherein the mixture in a later Process step is treated in a high-pressure process, characterized in that the Kaltrührverfahren for a period of 5 to 30 minutes, in particular 10 to 15 minutes, at a temperature of about 0.5 to 5 ° C, preferably 3 to 5 ° C, especially preferably at about 3.5 ° C, is performed.
    2. The method according to claim 1, characterized in that frozen fruits are used and that the frozen fruits are thawed before the Kaltrührverfahren, in particular at a temperature of about 0.5 to 5 ° C, preferably at 3 to 5 ° C. , more preferably at about 3.5 ° C.
    3. The method according to claim 2, characterized in that the frozen fruits are stored before thawing, in particular at a temperature of -10 to -25 ° C, preferably at about -20 ° C, wherein the storage of the frozen fruits preferably via a Period of at least two weeks.
    4. The method according to claim 1 or 2, characterized in that fresh fruits are used as fruits and they are previously cleaned, hygienically prepared and cooled.
    5. The method according to any one of claims 1 to 4, characterized in that as further ingredients, a sugar source, for example solid and / or liquid sweeteners and / or apple syrup, and / or fruit juice concentrate, and / or honey are used.
    6. The method according to any one of claims 1 to 5, characterized in that as further ingredients citric acid, in particular lemon juice, and / or cold gelling and high pressure suitable thickening agents, in particular unmodified starch and / or locust bean gum and / or pectin, in particular gelled, for example cold gelled and high pressure pectin.
    7. The method according to any one of claims 1 to 6, characterized in that as further ingredients herbs and / or spices and / or spirits, and / or wine, and / or nuts, and / or seeds, and / or natural flavors, and / or red fruits, and / or beets, and / or essential oils are used.
    8. The method according to claim 5, characterized in that the sugar source is added for mixing in an amount that the fruit preparation has a soluble dry matter of less than 60%, in particular less than 45% at least 38%, or less than 38%, soluble dry matter ,
    9. The method according to claim 5, characterized in that the sugar source is added for mixing in an amount such that the fruit preparation has a soluble dry matter of at least 60%.
    10. The method according to any one of claims 1 to 9, characterized in that fruits are crushed before and / or during the Kaltrührverfahrens.
    11. The method according to any one of claims 1 to 10, characterized in that the Kaltrührverfahren is carried out with a stirring device which is operated at a speed of less than 22 U / min.
    12. The method according to any one of claims 1 to 11, characterized in that the Kaltrührverfahren under vacuum or under inert gas atmosphere., In particular nitrogen atmosphere, is performed.
    13. The method according to any one of claims 1 to 12, characterized in that the cold-stirred mixture is filled into packaging.
    14. The method according to claim 13, characterized in that the mixture in direct connection to the Kaltrührverfahren at a temperature of about 1 to 5 ° C under vacuum, in particular under inert gas atmosphere, in packaging, which are suitable for a later high-pressure process, is bottled.
    15. The method according to claim 14, characterized in that the packaged mixture is stored until treatment in the high pressure process, in particular that the packaged mixture temporarily stored until treatment in the high pressure process for a period of less than 48 hours at a temperature of 1 to 5 ° C. becomes.
    16. The method according to claim 14 or 15, characterized in that the mixture or the FruchtZubereitung is preserved by the high-pressure process.
    17. The method according to any one of claims 14 to 16, characterized in that the high-pressure process for a period of 1 to 7 minutes, preferably from 2 to 6 minutes, more preferably from 3 to 4 minutes, at a temperature of 5 to 60 ° C. , preferably from 15 to 50 ° C, more preferably at 20 to 40 ° C and a pressure of 1000 to 7000 bar, preferably 3000 to 6000 bar and particularly preferably at 5500 bar, is performed.
    [18]
    18. Edible FruchtZubereitung, characterized in that it is prepared by a method according to any one of claims 1 to 17.
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    同族专利:
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    引用文献:
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    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    ATA287/2015A|AT516937B1|2015-05-08|2015-05-08|Method for producing an edible fruit preparation|ATA287/2015A| AT516937B1|2015-05-08|2015-05-08|Method for producing an edible fruit preparation|
    DE102016108313.5A| DE102016108313A1|2015-05-08|2016-05-04|Method for producing an edible fruit preparation|
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