CH625944A5 - Process for preparing a tomato-based beverage. - Google Patents

Description

The present invention relates to a method for producing a protein-containing beverage intended for nutrition that can be stored.

40 milk drinks enriched with protein, vitamins and minerals have already been proposed. However, it has been found that some consumers are unable to consume such drinks, either because of an existing allergy to milk or because of the lack of the 45 enzymes responsible for lactose hydrolysis. In addition, many consumers do not accept milk drinks as liquid foods, either because of the taste, for example in the case of sweet milk breakfast drinks, or because of the high calorie content of such drinks.

Fruit drinks, such as those made from oranges as raw materials, are less or not at all problematic in the direction typical of milk drinks, but bring other difficulties with them: for example, these fruit drinks can only be enjoyed with a slightly sour taste However, the slightly acidic environment of such a drink is incompatible with many of the protein additives that are usually used in nutrient-enriched drinks. Added protein, such as casein and soybean isolates, coagulates at pH values that are characteristic of such fruit juices.

In addition, the taste of the protein additives prevails in some fruit juices. Apart from that, the shelf life of such drinks, if they are kept at average temperature, is only low, since certain vitamins 65 degrade and the mineral salts precipitate out with a sediment.

The present invention relates to a method for producing a water-enriched, storable tomato-based beverage enriched with proteins, which has a pH

3rd

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has between 4.0 and 4.5 and contains between 5 and 7% by weight of solid tomato constituents and between 10 and 20% by weight of solid constituents in total, and is characterized in that the proteins are mixed with a tomato source in water and this Then bring the mixture to a pH of 4.0 to 4.5 using citric acid.

It was found that tomatoes, as a basis and thus as a crucial component in terms of taste and consistency of the drink, still have a stabilizing influence - in particular on the vitamin C and the copper ion content of the drink - apart from the fact that they allow an acidic pH and thus meet the taste requirements.

This stabilizing effect seems to be based on the chelating effect of tomato components on interfering metal ions. This stabilizing effect seems to reduce the concentration of free copper ions, which are known to promote the oxidation of vitamin C and also tend to deposit on the metallic surface of the container.

The beverage produced according to the invention preferably has a pH between 4.2 and 4.35. Furthermore, the content of solid tomato constituents is preferably between 5.9 and 6.3% by weight and the total proportion of solid substance is 13-16% by weight. The starting material for the solid components in the beverage can e.g. fresh tomatoes, tomato juice, e.g. in undiluted form, tomato puree, e.g. in diluted form, or tomato paste as paste, e.g. in diluted form, or any combination. The preferred source of solid tomato ingredients is tomato paste as a paste with a solid tomato ingredient content of at least 24% by weight, preferably 36-38% by weight. The content of proteins, vitamins and minerals of a preferred embodiment of the invention corresponds to the values in Table I below, in which the minimum value of the preferred content and the preferred range are given, the quantitative data being based on 300 gr of the total weight of the beverage.

Table I

Nutritional components

Minimum value

More preferred

and units of the preferred range

Range of components

Protein, g.

16.25

16.25 -

18th

Vitamin A, I.E.

1250

1250 -5000

Vitamin Ba, mg

0.375

0.375-

0.48

Vitamin B2, mg

0.425

0.425-

1.00

Vitamin B6, mg

0.50

0.50 -

0.75

Vitamin B12, mcg

1.5

1.5 -

2.0

Vitamin C, mg

15

15

60

Vitamin D, I.E.

100

100

120

Vitamin E, I.E.

7.5

7.5 -

8.0

Niacin, mg

5

5

8th

Biotin, mcg

75

75

200

Folic acid, mcg

100

100

200

Pantothenic acid, mg

2.5

2.5 -

4.5

Calcium, mg

250

250

400

Iron, mg

4.5

4.5 -

4.8

Phosphorus, mg

250

250

490

Iodine, mcg

37.5

37.5 -

40

Magnesium, mg

100

100

125

Zinc, mg

3.75

3.75 -

4.0

Copper, mg

0.50

0.5 -

1.0

Any of the vitamins or minerals listed above can be left out or changed as needed,

if the intention is to produce a drink that is to be enriched with the desired ingredients for special dietary purposes.

The protein content of the beverage is preferably 4.0-5.5% by weight, particularly preferably 5.0-5.5% by weight, and is preferably 50-100% acid-soluble vegetable protein and 0-50% Protein of animal origin.

The preferred weight ratio between protein of animal and vegetable origin is approx. 1: 1 to approx. 1:10, especially 1: 3 to 1: 5.

The protein of animal origin can be any animal protein as long as it is edible and dissolves in an acidic aqueous medium. The preferred source of Heisch protein is frozen meat, which contains approximately 24-26% by weight protein. A particularly useful animal protein is a hydrolyzate of porcine protein, which is obtained by boiling pork bones and concentrating the broth obtained in this way up to a content of approximately 25% solids and then freezing.

It has been found that the special taste of such a frozen meat sauce, which is incompatible with the taste of most fruits, is found to be very acceptable in combination with tomato juice. The preferred vegetable protein is partially hydrolyzed soy protein, which is soluble in water at a pH between about 4.0 and 4.5.

After drying, the soybean material thus prepared contains at least about 80% proteins with a protein efficiency ratio of at least 40% that of casein, preferably 46% of that of casein.

A material that meets these requirements is manufactured by A. E. Staley Corp. (USA) under the name "Gunther acid soluble protein".

In addition to the above-mentioned proteins, the beverage produced according to the invention considered to be preferred can also contain vitamins and minerals, as well as sugar and salt to round off the taste and citric acid to neutralize any basic mineral additives. Furthermore, the drink can also contain a variety of vegetable and fruit juices, spices, extracts, essential oils and flavor additives to influence its taste character; however, the basic taste should be unmistakably tomato flavor.

The tomato-based drinks, which also have a celery taste or the “vegetable cocktail” flavor, are particularly tasty.

In a preferred embodiment of the process using tomato paste paste as a source of solid tomato constituents, the proteins and, if desired, minerals and other additives with the exception of citric acid are added to water, preferably at a temperature between 38 and 66 ° C., particularly preferably at 50 to 55 ° C, and mix at slow speed until a creamy, lump-free slurry is formed. The intake of air should be limited to the inevitable amount. Adding hot water prevents any increase in viscosity. Then add the tomato paste and mix the resulting mixture thoroughly, if necessary with heating. The citric acid is dissolved in water and added with stirring. Finally, so much water is added that the product reaches the desired solids content. The finished product is beaten until homogeneous, and the pH is brought to 4.0 to 4.5, preferably 4.2 to 4.35, by adding the citric acid. Solids content, color, pH and taste are determined using standard methods, e.g. with the refractometer, pH meter, colorimeter, taste and smell tests.

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The finished product is pasteurized for 42-50 seconds, preferably 45 seconds at about 120 to 125 ° C and preferably filled in 10-ounce cans.

When the tomato puree is used as a raw material for the solid tomato ingredients, the above procedure can essentially be applied. When using fresh tomatoes, the fruits are converted into the juice form in a conventional manner. If the previously prepared and stored tomato juice is used, the protein should first be dissolved in hot water and then added to the tomato juice - together with the remaining additives. The pH is adjusted with citric acid. The product is packaged as indicated above.

A preferred formulation is given below which can be used to prepare an enriched tomato cocktail with tomato paste paste.

Formulation for an 1135.5 lt approach

Weight

Tomato paste

(36-38% solid components)

197.3 kg

Frozen meat sauce

(25% protein content)

90.7 kg

Vegetable protein

(83% protein)

33.1 kg

sugar

11.68 kg

salt

7.25 kg

citric acid

2.40 kg

Calcium phosphate

4.79 kg

Vitamins and minerals

932.49 g

Water (to fill up to a volume

from 1135.5 lt)

849.6 lt

Tomato juice or tomato puree can be used instead of the tomato paste, in such a way that a sufficient amount of solid matter is added to the finished drink.

In both cases, the amount of water is measured so that a total volume of 1135.5 lt is obtained.

When using tomato juice, the so-called "hot break method" is advantageously used. If tomato paste is used, it is preferable to use paste that does not contain any additional spices or flavorings.

The following examples serve to illustrate the invention, but are not intended to limit the invention in any way.

example 1

A tomato-based canned drink intended for immediate consumption, with which 25% of the "US recommended daily allowance of nutrient in 10 oz of liquid" is added, is produced using the following ingredients.

component

amount

Percentage

proportion of

Weight

Tomato paste

16.49350

230.42

kg

(36-39% solid components)

Frozen meat sauce

8,67424

121.11

kg

(25% protein)

Soy protein (84% protein)

2.76515

38.55

kg

sugar

0.97402

13.60

kg

component

amount

Percentage

proportion of

Weight

salt

0.60606

8.475 kg

Calcium phosphate (dibasic)

0.40009

5.584 kg

citric acid

0.20089

5.669 kg

Magnesium oxide

0.06155

860 g

Vitamin E acetate (5001.E./g)

67.2 g

Sodium iron diphosphate

0.00576

80.5 g

D-calcium pantothenate

0.00139

19.51 g

niacin

0.00105

14.79 g

zinc oxide

0.00175

24.5 g

Vitamin B12*

0.00048

6.72 g

Riboflavin

0.00030

4.30 g

Thiamine hydrochloride

0.00016

2.37 g

Pyridoxine hydrochloride

0.00013

1.85 g

Cu-II carbonate

0.00029

4.1 g

Vitamin D2 (500 IU / g)

0.00008

1.12 g

Folic acid

0.00004

0.66 g

D-biotin

0.00001

0.17 g

Potassium iodide

0.00001

0.26 g

Water (to fill up

1324.75 lt)

975.2 kg

(triturated in a ratio of 1: 1000)

In a 1892-liter steam-heated stainless steel mixing kettle, proteins, salt and vitamins and minerals (the latter two are premixed) are mixed at a slow rate. Hot water is slowly added at a temperature of 51.5 ° C to such an extent that a creamy, lump-free slurry is formed. The mixing process is continued until all protein clumps have disappeared, avoiding unnecessary air access. The kettle wall is scraped free and the mixing process is continued with the addition of hot water if the slurry becomes too viscous. Then add the tomato paste to the slurry and mix thoroughly, steaming the kettle to facilitate mixing.

The citric acid is dissolved in a certain amount of water and added to the water while stirring. Then water is added until the volume is 1325 lt and the mixture is beaten until a homogeneous product has formed. The mixture is then heated to 77 to 82.5 ° C. and maintained at this temperature, while the pH and the solids content of cooled samples are determined. The pH is brought to 4.2 to 4.3 by adding small doses of citric acid and the solids content to 14 to 15% by adding further tomato paste.

The product is filled into 10 ounce cans.

Heat treatment of the product and the cans to protect against microbiological decomposition can be carried out according to the methods used in the tomato juice industry. Details of the methods can be found in "Fruit & Vege-table Juice Processing Technology, Second Edition" by Tressler and Joslyn (1971, Avi Pubi. Co. Westport, Conn.). In the examples of the present application, the method of flash sterilization followed by hot filling was used. The temperature and time were chosen so that an F0 value of 0.7 min was reached, as described in the literature reference above. If salt was already part of the tomato product used, the amount of salt that is finally added to the mixed drink is reduced by the amount already present in the tomato product.

Regardless of the tomato product used as the raw material for the drink, organoleptic tests should be carried out

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40

45

50

55

60

65

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to ensure that the product is free from any undesirable taste or smell.

The tomato drink produced according to the invention has a vitamin A (based on / 3-carotene as an equivalent) and a vitamin C content which is sufficient to achieve a minimum content of 2,000 IU. Ensure vitamin A (or equivalent) and 25 mg of ascorbic acid per 300 g (10 fluid ounces) of the ready-to-use nutritional drink.

The determination is made from the analysis of the tomato constituents, converting the ratio of the nutrient constituents to the finished product after the required amount of the tomato constituent has been added.

What about the amount of 25% U.S. RDA added is used to compensate for any losses during storage.

Some of the cans are kept at room temperature. The rest is stored in a heated room at 37.8 ° C. In

Cans are removed from the heated room every 1 to 2 months and analyzed for nutrient loss. After 3 months, samples are taken from both the cans stored in the heated room and from the cans stored at room temperature and analyzed in an analogous manner. The results of the investigation are shown in Table II. They were determined on the basis of 300 g samples (10 fluid ounces).

As can be seen from the results, the finished product has remarkable stability both at room temperature and at elevated temperature. After 3 months, the products still contain approximately 25% of the daily ration of protein, vitamins and minerals in one and the other storage according to the US recommendations with a 40% lower calorie intake compared to 15 with fortified drinks on milk. Base.

Table II (part 1)

Analysis of nutrient components of Example 1 results based on 300 g sample material (10FL. OZ.)

Nutrient Ingredient, Added 25% Ft. 1 Month 2 Months Units Used Before US im

RDA storage heated room heated room

Protein, g

16.25

16.3

-

-

Vitamin A, I.E.

1250

2640

-

-

Vitamin B1; mg

<1-17

0.375

0.55

0.50

0.58

Vitamin B2, mg

0.96

0.425

0.77

0.64

0.78

Vitamin B6, mg

0.34

0.50

0.70

1.25

1.08

Vitamin Bi2, mcg

1.5

1.5

2.2

-

-

Vitamin C, mg

15

26

29.4

29.2

Vitamin D, I.E.

[25

100

120

-

-

Vitamin E, I.E.

7.5

7.5

8.9

-

-

Niacin, mg

3.3

5

6.6

8.4

7.6

Biotin, mcg

70

75

96

-

• -.

Folic acid, mcg

140

100

150

-

-

Pantothenate, mg

4.04

2.5

3.9

-

-

Calcium, mg

312

250

238

-

-

Iron, mg

2.82

4.5

3.5

-

-

Phosphorus, mg

482

250

423

- -

-

Iodine, mcg

40

37.5

-

-

-

Magnesium, mg

116

100

102

-

-

Zinc, mg

4.4

3.75

3.4

-

-

Copper, mg

0.50

0.50

0.67

-

-

Table II (part 2)

Analysis of nutrient components of Example 1 results based on 300 g sample material (10FL. OZ.)

Nutrient component, units used

3 months 4 months 5 months

Room heated heated heated temperato room room room

6 months

Room-heated temperature room

Protein, g vitamin A, I.E. Vitamin Bl5 mg vitamin B2, mg vitamin B6, mg vitamin B12, mcg vitamin C, mg vitamin D, I.E. Vitamin E, I.E. Niacin, mg biotin, mcg folic acid, mcg

0.56 0.69 0.52 2.42 25.4

7.1 81 104

16.3 2260

0.49 0.75 0.52 2.34

21.4 100

8.6 7.2 51 75

0.44 0.79 0.68 1.97 17.4

6.9 42.4 27

0.40 0.81 0.68 2.43 11.3

5.3 47.2 57

0.43 1.00 0.74 1.84 40 100

4.7 40 49

0.30 0.96 0.67 1.55 22

5.6 38 18

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6

Table II (Part 2) (continued)

Analysis of nutrient components of Example 1 results based on 300 g sample material (10FL. OZ.)

Nutrient component, 3 months 4 months 5 months 6 months Units used Room-heated heated heated room-heated temperature room room room temperature room

Pantothenate, mg 3.8 2.7 1.53 0.88 3.7 1.3

Calcium, mg - 281 - - - -

Iron, mg - 5.2 - - - -

Phosphorus, mg - 456 - - - -

Iodine, mcg - 45.4 - - - -

Magnesium, mg - 109 - - - -

Zinc, mg - 4.6 - - - -

Copper, mg - 0.66 - - - -

Example 2) with the components listed below

A tomato-based drink (flavor: made exactly like the drink described in example 1).

component

Quantity percentage kg g

Tomato paste

16.49350

230.43

(38% fixed components)

Frozen meat sauce

12.98701

121.11

(25% protein)

Vegetable protein

1.39610

19.5

(84% protein)

sugar

0.97402

13.6

Vegetable cocktail

0.80154

11.19

salt

0.30032

4,195

Calcium phosphate

0.58441

8.165

(monobasic)

citric acid

0.15016

2,098

Celery seasoning

0.40058

567

(Naarden IF 00023)

Magnesium oxide

0.06155

860

Vitamin E acetate

0.00481

67.2

(5001.E./g)

Sodium atrium diphosphate

0.00576

80.5

D-calcium pantothenate

0.00139

19.51

niacin

0.00105

14.79

zinc oxide

0.00175

24.50

Vitamin B12

0.00048

6.72

Riboflavin

0.00030

4.30

Thiamine hydrochloride

0.00016

2.37

Pyridoxine hydrochloride

0.00013

1.85

Copper II carbonate

0.00029

4.1

Vitamin D2

0.00008

1.12

(500M IU / g)

Folic acid

0.00004

0.66

D-biotin

0.00001

0.17

Potassium iodide

0.00001

0.26

water

66.19455

926.165

-

100.00000

1088.05

The product with the composition 65 indicated above. It is again shown that the finished product according to the is filled into 10 oz cans and aged under the present invention in Example 1 considerable stability under the given conditions. The results based on conditions of a 3 month aging period,

of 300 g samples are shown in Table III. without losing significant nutritional value.

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Table III (part 1)

Analysis of nutrient components of Example 1 results based on 300 g sample material (10FL. OZ.)

Nutrient component,

Added

25%

Gef.

1 month

Units used for 2 months

amount

US

before im

RDA

Storage heated room heated room

Protein, g

_

16.25

16.3

_

_

Vitamin A, I.E.

1250

2760

-

-

Vitamin Bls mg

0.47

0.375

0.55

0.70

0.62

Vitamin B2, mg

0.96

0.425

0.70

0.75

0.75

Vitamin B6, mg

0.34

0.50

0.66

2.1

0.83

Vitamin B12, mcg

1.5

1.5

2.1

-

-

Vitamin C, mg

-

15

30.1

30.1

29.2

Vitamin D, I.E.

125

100

120

-

-

Vitamin E, I.E.

7.5

7.5

8.8

-

-

Niacin, mg

3.3

5

7.1

8.9

7.7

Biotin, mcg

70

75

102

-

-

Folic acid, mcg

140

100

160

-

-

Pantothenate, mg

4.04

2.5

3.2

-

-

Calcium, mg

312

250

234

-

-

Iron, mg

2.82

4.5

3.4

-

-

Phosphorus, mg

482

250

423

-

-

Iodine, mcg

40

37.5

-

-

-

Magnesium, mg

116

100

117

-

-

Zinc »mg

4.4

3.75

3.7

-

-

Copper, mg

0.50

0.5

0.61

-

-

Table III (part 2)

Analysis of the nutrient components of Example 1 results based on 300 g sample material (10 FL. OZ.)

Nutrient component,

3 months

4 months

5 months

6 months

units used

Space heated heated heated

Space heated

temperature

room

room

Room temperature

room

Protein, g

_

16.3

_

-

-

-

Vitamin A, I.E.

-

2450

-

-

-

-

Vitamin B1; mg

0.59

0.57

0.47

0.46

0.40

0.37

Vitamin B2, mg

0.72

0.72

0.79

0.76

1.00

1.02

Vitamin B6, mg

0.68

0.74

0.73

0.73

0.67

0.68

Vitamin Bi2, mcg

2.50

2.51

2.13

2.54

1.70

1.69

Vitamin C, mg

25.4

22.0

17.6

10.2

58

24th

Vitamin D, I.E.

-

100

-

-

-

-

Vitamin E, I.E.

-

9.15

-

-

-

-

Niacin, mg

7.4

7.2

6.9

5.6

4.8

5.0

Biotin, mcg

87

46

46

43.2

40

40

Folic acid, mcg

105

74

24th

59

53

14

Pantothenate, mg

4.5

2.81

1.38

1.24

3.7

1.28

Calcium, mg

-

261

-

-

-

-

Iron, mg

-

4.6

-

-

-

-

Phosphorus, mg

-

426

-

-

-

-

Iodine, mcg

-

45.4

-

-

-

-

Magnesium, mg

-

100

-

-

-

-

Zinc, mg

-

4.6

-

-

-

-

Copper, mg

-

0.60

-

-

-

-

s

Claims (12)

625 944 2nd PATENT CLAIMS 1. Process for the preparation of a water-enriched, storable tomato-based beverage enriched with proteins, which has a pH between 4.0 and 4.5 and between 5 and 7% by weight of solid tomato constituents and between 10 and 20% by weight. % Total solids, characterized in that the proteins are mixed with the tomato components in water and this mixture is then brought to a pH of 4.0 to 4.5 using citric acid. 2. The method according to claim 1, characterized in that the ingredients proteins and tomato components are mixed in water together with vitamins. 3. The method according to claims 1 or 2, characterized in that the solid components are mixed in water together with minerals. 4. The method according to claims 1 to 3, characterized in that the pH is brought to a value between 4.2 and 4.35. 5. The method according to claims 1 to 4, characterized in that a quantity of solid tomato constituents is used which gives a drink which contains between 5.9 and 6.3% by weight of solid tomato constituent. 6. The method according to claims 1 to 5, characterized in that the total amount of solid components is chosen so that it corresponds to 13 to 16 wt .-% of the beverage. 7. The method according to claims 1 to 6, characterized in that the amount of protein is selected so that the protein content is 4.0 to 5.5% by weight of the beverage. 8. The method according to claims 1 to 7, characterized in that a mixture of 50-100% vegetable and 0-50% animal protein is used as the protein source. 9. The method according to claim 8, characterized in that a mixture of vegetable and animal protein is used as the protein source, of which the weight ratio between proteins of animal and vegetable origin is between 1: 1 and 1:10. 10. The method according to claim 9, characterized in that a mixture of animal and vegetable protein is used as the protein source in a weight ratio of 1: 3 to 1: 5. 11. The method according to claim 3, characterized in that the solid components a) contain at least 16.25 g of protein and b) one or more of the following vitamins in at least the specified amount: 1250 mg I.E. Vitamin A 0.375 mg I.E. Vitamin Bt 0.425 mg I.E. Vitamin B2 0.50 mg I.E. Vitamin B6 1.5 mg I.E. Vitamin B12 15 mg I.E. vitamin C 100 mg I.E. Vitamin D 7.5 mg I.E. Vitamin E. 5 mg niacin 75 mcg Biotin 100 mg Folic acid 2.5 mg Pantothenic acid and c) one or more of the following minerals in at least the specified amount 250 mg Calcium 4.5 mg iron 250 mg phosphorus 37.5 mcg iodine 100 mg magnesium 3.75 mg zinc 0.50 mg copper used on 250-350 ml of the drink. 12. The method according to claim 3, characterized in that the solid constituents a) are 16.25 to 18 g of protein, b) one or more of the following vitamins in at least the specified amount 1250 up to 5000 mg I.E. Vitamin A 10th 0.375 to 0.48 mg I.E. Vitamin bi 0.425 to 1.00 mg I.E. Vitamin B2 0.50 to 0.75 mg I.E. Vitamin B6 1.5 to 2.0 mcg I.E. Vitamin B12 15 to 60 mg I.E. vitamin C 15 100 to 120 mg I.E. Vitamin D 7.5 to 8.0 mg I.E. Vitamin E. 5 to 8 mg niacin 75 to 200 mcg Biotin 100 to 200 mcg Folic acid 20th 2.5 to 4.5 mg Pantothenic acid and c) one or more of the following minerals in at least the specified amount 250 to 400 mg Calcium 4.5 to 4.8 mg iron 250 to 490 mg phosphorus 37.5 to 40.0 mcg iodine 100 to 125 mg magnesium 3.75 to 4.0 mg zinc 0.5 to 1.0 mg copper 30 to 250 to 350 ml of the drink used. 35