EP4003055A1

EP4003055A1 - Method for producing a fruit product, and fruit product

Info

Publication number: EP4003055A1
Application number: EP20744086.8A
Authority: EP
Inventors: Ann-Sophie Ahlers; Tarek Alshawi; Daniel Bonerz; Mike Richter; Jan Stieler
Original assignee: Doehler GmbH
Current assignee: Doehler GmbH
Priority date: 2019-07-31
Filing date: 2020-07-29
Publication date: 2022-06-01
Also published as: BR112022001835A2; MX2022000335A; EP3771346A1; WO2021018987A1

Abstract

In order to allow the gelling effect of pectins also for what are known as "clean label" applications, moreover as economically as possible and preserving resources to the greatest possible extent, the invention provides a method having the following steps: a) providing a mass of fruits and/or comminuted fruits without their skin, cores and stalks; and b) holding the heated mass at a temperature above 75°C, preferably above 80°C, particularly preferably in a range between 94°C and 96°C, over a period ranging from 45 minutes to 180 minutes, preferably ranging from 50 minutes to 150 minutes, particularly preferably ranging from 60 minutes and 120 minutes.

Description

Method of making a fruit product

and fruit product

The invention relates to a method for producing a fruit product according to claim 1 and a fruit product according to claim 10.

In the kitchen and household as well as in the food industry, gelling and

Thickeners, so-called hydrocolloids, used to achieve certain consistencies. Gelling agents swell in water or bind water, giving products such as soups or sauces a creamy or even firm consistency. Thickeners, on the other hand, stabilize certain consistencies or textures in foods.

In the food industry, the

For example, locust bean gum (E410), pectins (E440), guar gum (E412), carrageenan (E407) or gellan (E418) are used. These are usually

Food additives. The health awareness of consumers, their critical attitude towards additives and the possibility for the industry to stand out from the competition with natural-looking products have triggered a long-lasting trend towards developing products with a "clean label". "Clean label" means that on the food as familiar as possible or natural-sounding ingredients should be identified

Possibility without the use of additives. An additive with a long tradition is pectin, which due to its diverse properties is used in numerous products in the household and in the food industry. Pectin is obtained commercially from apples, citrus fruits and sugar beets.

Naturally, pectin comes as an essential

Structural element of all plant cell walls also in many other fruits, both in fruits and in vegetables.

From a chemical point of view, pectin is macromolecular

Compound that is one of the heteropolysaccharides.

The main component is polygalacturonic acid, which is partially esterified with methanol. If the degree of esterification is over 50%, one speaks of highly esterified pectin; if the degree of esterification is below 50%, one speaks of

low methylester pectin. The degree of esterification indicates the percentage of the galacturonic acid units that are esterified with methanol. Pectins with a high degree of esterification form at a low pH value and a soluble one

Dry matter content of over 55% gels. Low methylester pectins, like high methylester pectins, also gel according to the "sugar-acid gelling mechanism". In addition, low methylester pectins are also able to form gels with divalent cations such as calcium ions, even with low soluble solids content.

Pectin is commercially produced from vegetable raw materials in a multi-stage process. For this purpose, the dried starting material is usually first subjected to a hot extraction with dilute mineral acid, for example hydrochloric acid or nitric acid. Depending on the temperature, time and pH, the naturally occurring highly esterified pectin can be used hydrolytic cleavage of methanol low methylester pectin can be obtained. Then the pectin, after filtering off the insoluble constituents, is precipitated from the filtrate by adding an alcohol, for example ethanol or isopropanol, dried and ground.

A disadvantage of such known gelling and

Thickening products and their production are the technologies used to isolate the hydrocolloids with the use of mineral acids and lye as well as alcohol, which have a negative impact on the sustainability balance of the

Affect the product. In addition, such conventional gelling and thickening products are not suitable for applications for which it should be praised that none

Additives are used (so-called "clean label" or "E-number-free" applications) and are increasingly in demand by consumers.

Previous approaches, the aforementioned disadvantages of

Avoiding hydrocolloids and thus obtaining an E-number-free declaration is, for example, the use of fruit powders or fruit fibers.

This is used to produce pure fruit powders

Starting material usually freeze-dried. For this purpose, pieces of fruit are usually shock-frozen at very low temperatures without any other ingredients and then in a

Freeze drying system dried to the desired dry weight. By removing water, the ingredients of the product are concentrated many times over. The

Dietary fiber naturally present in the fruit is also present in the fruit powder. Fruit fibers are usually made from apples or citrus fruits. For this, the fruits are juiced, if necessary de-oiled and dried. This raw material is after special cleaning on defined

Grind particle sizes. Fruit fibers are mostly

due to their very high fiber content than

Dietary fiber added to foods, they are also used as fillers or binders. Most of them still have their own fruity specific aroma.

The disadvantage with regard to the use of fruit powders or fruit fibers as natural texturing and gelling ingredients is the low content of soluble dietary fibers. If unpeeled fruits are used as raw material, they contain harmful substances such as

for example pesticide residues also in the

Concentrated fruit powder.

It thus arises an object of the invention, a

To provide a fruit product that has properties ranging from viscosity to gel-forming and is suitable for use without E-numbers (clean label). It is another object of the invention to do so as possible

proceed economically and in a way that conserves resources.

The invention achieves these objects in a surprisingly simple manner with a method according to claim 1 and a

Fruit product according to claim 10.

The invention provides a method for producing a fruit product with the following steps: a) Providing a mass of fruits and / or

crushed fruits without their skins, seeds and stems,

b) keeping the heated mass at a temperature

above 75 ° C; preferably above 80 ° C., particularly preferably in the range between 94 ° C. and 96 ° C., over a period in the range between 45 minutes and 180 minutes, preferably in the range between 50 minutes and 150 minutes, particularly preferably in the range

between 60 minutes and 120 minutes.

With these parameters the method according to the

Invention carried out under atmospheric pressure, in particular at about 1013 hPa.

The term "fruit" is used here according to the

Definition in Annex II of Directive 2012/12 / EU of the European Parliament and of the Council of April 19, 2012 amending Council Directive 2001/112 / EC on fruit juices and certain similar products for human consumption. Unless otherwise stated, the term “fruit” refers to all fruits, including fruits of annual plants such as tomatoes, which are also referred to as fruit vegetables. “Fruit” is taken to mean the fruits that are edible in their raw state

perennial trees or shrubs. All annual plants or parts of annual plants that are raw or processed by the

serve human nutrition. Unless otherwise

indicated, the term “vegetable” thus also includes fruits of annual plants such as tomatoes, which are also referred to as “fruit vegetables.” In principle, all fruits can be used for the invention, with one Fruit or a mixture of at least two fruits can be used. In the context of the invention, the term “fruit” is used to designate both fruit and vegetables.

The crushed parts can in particular with

Fruit juice, condensate from the production of concentrated fruit juices, and / or mixed with water

Process according to the invention are supplied. A mash contains fruits, especially those with an edible skin. The mash preferably contains fruit, in particular with an edible skin, and preferably consists of

Fruit composition of the mash from fruits with

edible peel, more preferably made from fruit with an edible peel. Such fruits with edible skin are preferably unpeeled to form a mash

processed.

Pome fruit, stone fruit, soft fruit and / or vegetables are particularly suitable as fruits. Examples of particularly suitable types of fruit are apples, pears and quinces for pome fruit, apricots, peaches, cherries, plums and nectarines for stone fruit, blackberries, currants, blueberries, cranberries, and also citrus fruits and tropical fruits for soft fruit. Examples of particularly suitable tropical fruits are pomegranate, pineapple, banana, melons, coconut,

Passion fruit, mango, papaya, lychee, and kiwi. Examples of particularly suitable vegetables are carrots, beetroot, parsnips, cauliflower, broccoli, zucchini, tomato,

Celery, cabbage, cucumber, onion and eggplant.

The invention enables in addition to the processing of

Fruits and / or crushed fruits advantageously also the recovery of side streams, in particular

Pomace, from fruit and vegetable processing. This significantly reduces the amount of residues from fruit processing. This allows for example the

Total apple yield through direct juice production and

production of the fruit product according to the invention can be increased to over 95%. The production of the texturing fruit product according to the invention is possible over the entire processing season.

In particular when using pomace, the invention makes energy-intensive drying possible

There is no need for preservation because the pomace is directly processed while wet. Pomace cannot be stored for long when wet, as it spoils quickly due to the initial microbial load. For one

Further processing must therefore be used for preservation

Drying can be carried out. The pomace is usually not processed at the fruit processing site. The dried pomace has to travel long distances between juice producers and

Pomace processors are transported. In addition, only the marc from unstored fruit or vegetables is suitable for conventional gelling agent production. Thus, over 2/3 of the pomace that occurs is not suitable for conventional pectin extraction and is usually processed further as described above

fed.

This can be dispensed with with the aid of the invention, which leads to energy and cost savings and at the same time upgrades a waste product such as pomace to a high-quality dietetic and techno-functional product. There The invention also enables the maximum retention of the fiber content of the fruit by leaving the insoluble fibers in the product.

The texture and gelling functionality lies in the

Fruit product according to the invention before, without this

Aids that are absolutely necessary in the known processing of fruit and vegetable raw materials into isolated hydrocolloids, such as acids, alkalis or

Alcohols, may be added. The shells, pips and stems alone are removed from the plant material used.

In an advantageous embodiment of the invention it is provided in step a), in particular as part of the

In step a), for example as step a3), separating inedible components and peel from the mass of fruits and / or crushed fruits. These components are for later use in

End products disruptive or undesirable. They can be separated off, in particular by passing through with a mesh size of less than 5 mm, preferably by passing through with a mesh size of less than 3 mm, particularly preferably by passing through a mesh size of 2 mm.

In a further development of the invention takes place before

Step b), in particular as step a4), heating the mass of fruits and / or comminuted fruits to a temperature above 75 ° C., preferably above 80 ° C .; particularly preferably above 95.degree. C., in particular in the range between 95.degree. C. and 98.degree. A separate heating allows the particularly precise compliance with the high Temperature over the entire provided in step b)

Holding time.

In order to achieve activation in the heat-holding step b) according to the invention even with fruits whose fiber components, in particular pectins, are insoluble in water, the invention provides in an advantageous further development that in step a), in particular as step a2), an addition of acid to adjust the pH value takes place. In particular, a pH value in the range between 3 and 4, preferably a pH value of 3.6, is set in the mass of fruits and / or crushed fruits. Citric acid is preferably used for this.

In order to provide a visually appealing fruit product that is also not disruptive in terms of color when used in an end product, according to an advantageous development of the invention in step a), in particular as part of step a), for example as step al), the

Providing the mass of fruits and / or crushed fruits take place under conditions that a

counteract enzymatic browning of the mass, preferably at least one antioxidant, particularly preferably ascorbic acid, being added to the mass and / or the mass being processed under an inert gas atmosphere. In the context of the invention, the ascorbic acid is added preferably in a concentration of less than 600 mg ascorbic acid per kg of the total mass of fruits and / or crushed fruits and ascorbic acid,

preferably in a concentration of a maximum of 500 mg

Ascorbic acid per kg of the total mass of fruits and / or crushed fruits and ascorbic acid. Whole fruits, mash, pomace, puree and pulp can be used as starting material for the process according to the invention. The invention thus offers the great advantage of applying the method to existing

Production lines of various fruit products

to be able to follow-up. In addition, the recovery

various residual products made possible by the

Production of other fruit products arise like

for example pomace in juice production. The invention also makes it possible to dispense with the otherwise customary drying of the marc.

A mash is made by crushing fruits, for example by cutting, crushing and / or

Milled produced. By removing the juice from the mash, the pomace remains. Alternatively, a puree can be created by removing the skins, seeds and stems from the mash. If juice is extracted from the puree, a pulp is created.

The invention makes it possible to create a fruit product with texturing and gelling function based on all of the intermediate products mentioned in fruit processing, in that in

Step a) in particular as part of step a),

For example, as step aO), a mixture of pomace and a fluid is provided as a mass of fruits and / or crushed fruits, the fluid being selected in particular from the group consisting of water, juice, puree, pulp, juice concentrate and condensate from the production concentrated juice and mixtures of said fluids. The term "fluid" here includes liquids and suspensions, gels and pastes, as long as they are mixed with the mass of fruits and / or crushed fruits are flowable or pumpable in a manner understandable to a person skilled in the art.

In order to also remove very small inedible constituents, so-called defects, from the fruit product, so that it essentially no longer contains any components that interfere with the mouthfeel when consuming an end product with the fruit product, according to a development of the

Method according to the invention, an additional step c) separating remaining inedible components from the fruit product, preferably by passing through a mesh size below 1 mm, particularly preferably by passing through a mesh size of 0.5 mm

be performed.

The invention also offers the advantage that

To provide the degree of esterification of the pectins in the fruit product tailored to the desired use in the end product. According to a further development of the method, this is

Performing an enzyme treatment as step e)

provided, in particular for de-esterifying the pectin, preferably the fruit product at least one enzyme with pectin methylesterase function, in particular at least one

Pectin methylesterase (PME) is added.

For the defined end of the holding time according to the invention, the method described above can follow the other

Step d) cooling the fruit product after keeping it hot to a temperature below 40 ° C,

preferably to a temperature in the range from 30 ° C. to 40 ° C., particularly preferably to a temperature in the range from 33 ° C. to 37 ° C., in particular to a temperature of 35 ° C. In particular, the cooling before or after last step at the preferred one

Mesh size 0.5 mm can be carried out.

The invention further provides a fruit product which is produced in particular by a method described above, comprising essentially all

water-insoluble constituents of a fruit or a mixture of fruits other than the inedible ones

Components, in particular except shells, kernels and / or stems, which have a “carbohydrate to dietary fiber” ratio in the range from 0.6 to 4.7, preferably in the range from 0.6 to 3.5, particularly preferably in the range from 0 , 6 to 2, 5 has.

The fruit product according to the invention has one

total composition typical of the fruit, for example with the components cellulose, hemicellulose, pectins,

organic acids, fructose, secondary

Plant ingredients and / or minerals.

The "carbohydrate to fiber" ratio is determined as the total content of digestible carbohydrates (ie

Sucrose, fructose, glucose, starch and / or

Sugar alcohols) divided by the content of

Total dietary fiber according to the AOAC 991.43 method.

Cellulose and pectin are made according to this official

Analysis method counted among the dietary fibers. In contrast, inulin, a soluble, indigestible fructose polymer, is not counted as dietary fiber. With the official AOAC analysis method 991.43, fibers including non-starch polysaccharides and lignin are determined in particular. Due to the used precipitation with Ethanol will be used with the said method however

For example, polydextrose and inulin are not included because they are soluble in ethanol.

In an advantageous development, the

Fruit product according to the invention has a ratio of soluble fiber to insoluble fiber in the range from 0.15 to 1.5, preferably in the range from 0.25 to 1.1, particularly preferably in the range from 0.35 to 1.0. The soluble fiber content and the insoluble fiber content are each determined using method AOAC 991.43. In the fruit product according to the invention, in particular as large a portion as possible is

contain water-insoluble pectins of the starting material in the form of water-soluble pectins, which is evident in the ratio of soluble fiber to insoluble fiber.

The following overview gives typical values for the

Fruit content, fiber content and the content of

Carbohydrates for conventional fruit powders and

Fruit fibers compared to the invention

Fruit product.

In plants there is a native bond between pectins and cellulose, among other things, which makes them

are insoluble in water. When pectins are extracted from the plant tissues, these bonds are removed

broken open and the pectins become water-soluble.

The fruit product according to the invention thus has a

Texturing and gelling functionality. The term “texture” or “gelling functionality” means that in food applications an increase in viscosity up to gel formation is brought about.

The fruit product according to the invention with texture and

Gelling functionality offers a natural texturing and gelling system based on fruits and vegetables. in the

Essentially all of the nutritionally valuable fibers (ie the total dietary fiber) of the starting material are left in the fruit product according to the invention.

In the context of the invention, preferably alone

The peel of the fruit or fruit used is separated, and all of the fibrous, in particular fiber-containing material remaining after the peel has been separated is in the

contain fruit product according to the invention.

The fruit product is a pulp product that

Has texture and gelling functionality without the need for complex or disadvantageous extraction

and / or separation processes have to be carried out. On the contrary, by dispensing with the separation (apart from the separation of the inedible components and peel) a fruit content is retained and through the Invention created a texturing and gelling food.

Because the functionalized pectin is not separated from the pulp components, the fruit products according to the invention retain a fruit content that can be appropriately declared in the end application, i.e. in an end product with the fruit product according to the invention. By functionalizing the pectin and fiber fractions and the fruit's own, respectively

typical fruit composition (for example with

Cellulose, hemicellulose, organic acids, fruit sugars and / or minerals) of the fruit products according to the invention, for example, the use of additives such as citric acid and sodium citrate can be dispensed with in fruit preparations. The fruit products according to the invention are therefore particularly well suited for use in clean label or E-number-free applications.

The fruit product can advantageously be an apple fruit product, in particular a dried one, which in comparison with an apple powder

made from dried, unpeeled apples with the same amount used in an end product to an increase of 1.45 times to 4.6 times

Viscosity of the end product.

The statement "same amount used" refers to the same amount of dry matter.

The viscosity of the end product is depending on the expected flow behavior of the end product either by means of

Viscometer "Brookfield DV-II" with spindle S62 at 50 Revolutions per minute at 25 ° C or using the rheometer "Anton Paar MCR102" with a CC27 measuring cylinder at a

Shear rate of 30 per second and 20 ° C measured. An inventive, in particular dried,

In comparison to apple fibers made from dried apple pomace with the same amount used in an end product, apple fruit product surprisingly leads to 1.16 to 1.16 times the amount

6 times higher viscosity of the end product.

Furthermore, the inventive, in particular

Dried apple fruit product is advantageously bake-stable, which is shown in the fact that a sample of 10 g of an end product containing the apple fruit product is essentially unchanged in its spatial extent after 8 minutes of baking at 200 ° C top / bottom heat.

The invention thus provides a fruit product which, with its texturing properties, is particularly well suited for use as a texturing and / or gel-forming component of a foodstuff which

is selected in particular from the group that

Includes fruit preparations, fruit spreads, sauces, beverages, baked goods, ice cream preparations and confectionery.

The invention is explained in more detail below with reference to the accompanying figures and exemplary embodiments. Show it

Figure 1 is a flow diagram of a first method for

State-of-the-art production of fruit juice,

Figure 2 is a flow diagram of a second method for

Production of fruit puree, fruit pulp and fruit juice according to the state of the art,

FIG. 3 shows a flow diagram of the method according to the invention for producing a fruit product with texture and / or gelation functionality,

Figure 4 is a flow chart for producing the

fruit product according to the invention as a liquid or dry product,

Figure 5 is a photographic image to illustrate the

Firmness of a BBQ sauce as an end product using a fruit product according to the invention in the form of apple fruit powder compared to end products which were produced using a reference or apple powder or apple fibers and

Figure 6 a photographic documentation for

Baking stability of a "strawberry fruit preparation 2" as the end product using a

Fruit product according to the invention in the form of apple fruit powder compared to end products using a reference or made from apple powder or apple fiber.

Figures 1 and 2 show common methods for

Production of fruit juice, puree and pulp. With the

Numbers 1, 2, 3 and 4 are the digits

or the products that can be processed into a fruit product within the scope of the method according to the invention.

In the juice production according to FIG. 1, a mash is produced from fruits, in particular by crushing, from which the not-from-concentrate juice, the so-called A-juice, is pressed, the A-pomace remaining. To increase the juice yield, the A-pomace can be mixed with water and enzymes. When the so-called B-juice is obtained from this batch, the B-pomace remains. Both the whole fruit and the mash, the A-marc and the B-marc can be used as the starting material for the

Process according to the invention are used. This also applies in a manner analogous to B-juice and B-pomace

produced other juice components and associated

Marc.

In the production of fruit products according to FIG. 2, a mash is produced from fruits, in particular by crushing them. A puree is obtained from the mash by passing through it, and the peels, seeds and stems are separated from the fruit. The puree can be separated into pulp and juice, for example in a decanter. Both the whole fruit and the mash, the puree and the pulp can be used as a starting material for the inventive

Process are used.

Figure 3 shows a flow diagram of the invention

Process up to the receipt of the fruit product with texture and gelling functionality. The method basically uses crushed fruit material in a flowable or pumpable state, such as puree 4 or pulp 4. This mass of fruits and / or crushed fruits without their skins, pips and stems is kept hot for so long that the pectins in the fruit material be put into a state in which they can have a viscosity-increasing or gel-forming effect. This is done

according to the invention, holding, for example, at a temperature of at least 95 ° C. for a period of typically 90 minutes.

The resulting fruit product with texture and

The gelling functionality can be freed of defects in a passing step following the holding process. Depending on the fruits used, these are often the remains of core casings, for example.

The invention offers several possibilities for integrating the method into existing production lines for fruit processing. For example, starting from the pure fruit material 1 by crushing and

Adding liquid such as water, juice or juice concentrate to make a 2 mash. From this become

The shells, pips and stems are removed in one pass in a sieve with a hole width of, for example, 2 mm, and thus crushed fruit material 4 is provided.

Additionally or alternatively, pomace 3 can be mixed with liquid such as water, juice or juice concentrate are added in order to provide crushed fruit material 4 after a passing step described above.

In the context of the invention, a can optionally before or after the inedible constituents are separated off

Antioxidants such as ascorbic acid can be added. The invention thus offers

Possibility to use the fruit product in terms of a

to stabilize appealing color by so the

enzymatic browning is reduced.

In order to enable the activation of the protopectins depending on the fruits used, especially when using vegetables, and to protect macromolecules from disintegrating when kept hot, an acid such as citric acid can optionally be added before or after the inedible components are separated off, and thus the pH Value, in particular to 3.6.

After activating the pectins in the invention

Heat holding step can be used to separate defects

Passing through a sieve 0.5 mm wide. This essentially completes the manufacture of the fruit product with texture and gelling functionality.

The fruit product can then - as in Figure 4

illustrated - further made up by

for example, after cooling to a temperature of 35 ° C, an enzyme treatment with at least one enzyme with pectin methylesterase (PME) activity during a

Holding time of typically 120 minutes takes place.

Additionally or alternatively, further heating and Keeping hot take place, which is used to pasteurize or inactivate the added enzymes. By inactivating the fruit's own enzymes (e.g. oxidases), the

Prevents fruit products with texture and gelling functionality.

Should be a liquid fruit product with texture and

Gelling functionality are produced, the optionally pasteurized fruit product is under

aseptic conditions in suitable containers

bottled. If a dry fruit product with texture and gelling functionality is to be produced, the possibly pasteurized fruit product is dried in a suitable dryer and then ground and packaged.

With the help of the invention can by the described

There are basically four different procedures

Fruit products with texture and gelling functionality can be created:

"Fruit product, not enzymatic, wet (named as product" A "), for example starting from a

Mixture of pomace and water with separation of shells, pips, stems and defects,

Pasteurization and aseptic filling,

"Fruit product, not enzymatic, dried (named as product" B ")", for example based on a mixture of pomace and water with separation of peel, seeds, stems and defects, Pasteurization and drying, and grinding

Packaging,

"Fruit product, enzymed, wet (named as product" C ")", for example based on a mixture of pomace and water with separation of peel, seeds, stems and defects, cooling and treatment with PME, pasteurization and aseptic filling and

"Fruit product, enzymed, dried (named as product" D ")": for example, based on a mixture of pomace and water with separation of peel, seeds, stems and defects, cooling and treatment with PME, pasteurization and drying, shredding and packaging.

The pectins in products "A" and "B" have their natural degree of esterification of usually greater than 50%. Due to the enzymatic modification, the pectins of products "C" and "D" have a degree of esterification of usually less than 50%. For the products “C” and “D” in particular, sub-levels can be set for the degree of esterification within the scope of the invention. This can be done, for example, as "Product" C.l "" with a

Degree of esterification in the range between 35% and 40% and "Product" C.2 "" with a degree of esterification in the range between 30% and 34%.

The products "A" and "B" have, among other things, the

Ability to use in fruit preparations with a relative

Density greater than about 60 ° Brix and gel in the presence of acid. The products "C" and "D", however, have, among other things, the ability in the presence of divalent ions in fruit preparations with relative densities below about 55 ° Brix.

The viscosity of the products according to the invention themselves was measured in comparison to the citrus fiber product “NUTRAVA ™ Citrus Fiber zest.” From CP KELCO US Inc. The measurements with an LV Brookfield viscometer were in each case in a 2% by weight aqueous solution respectively

Dispersion of the sample at pH 4 and 25 ° C. with a spindle 3 at 60 revolutions per minute and the result noted after one minute of rotation. "LV" is the torque range used by Brookfield to measure substances with so-called low viscosity. The specification "100% torque" means 673.7 dyn * cm, that is

0.06737 mN * m. From the results presented in the following table it can be seen that the

Viscosity of a 2% by weight aqueous solution

or dispersion of the products according to the invention is well below 20 mPa s.

Sample "B" is a dried one according to the invention

Apple fruit product made without enzymatic treatment. Sample "D" is a dried apple fruit product according to the invention which has been produced with enzymatic treatment. In the four below described embodiments is always one

Reference compared with three different apple-based powders. The apple-based powders are each in the same amount within an example recipe

used. In the reference, this amount of powder is replaced by sugar or beet syrup. The inventive

The product is the apple fruit powder.

Apple powder is made from dried, unpeeled or peeled apples. Apple fibers are made from dried apple pomace and usually have a fiber content of> 50%.

Apple powder usually has a "carbohydrate to fiber" ratio (calculated using the total content of digestible carbohydrates (i.e. sucrose, fructose, glucose, starch and / or sugar alcohols) divided by the fiber content) of greater than 5.0, apple fibers usually have a " Carbohydrate to Fiber "ratio from 0.0 to 0.6.

The fruit product of the invention usually has a "carbohydrate to fiber" ratio of

at least 0.6 to at most 4.7

Table 1 below gives the composition of the three apple-based powders examined in% by weight.

The following methods were used for the viscosity measurements.

Viscosity measurement

for "Strawberry Fruit Spread", "Strawberry Fruit Preparation 1" and "Strawberry Fruit Preparation 2"

1. Filling 330 mL sample into a 400 mL beaker.

2. Tempering the beaker incl. Sample at 20 ° C in a temperature bath.

3. Measure the viscosity of the sample using a Brookfield DV-II viscometer with spindle S62 at 50 revolutions per minute; The measured value is read off after turning the spindle for 60 seconds.

Viscosity measurement for "BBQ Sauce"

1. Filling 15 mL sample into the CC27 / SS / AIR (Anton Paar) beaker.

2. Tempering of the beaker including sample by the

Temperature control of the rheometer Anton Paar MCR102 to 20 ° C.

3. Measure the viscosity of the sample with a CC27 measuring cylinder at a shear rate of 30 1 / s. Embodiment "Strawberry ruchtau strich" The recipe of the strawberry fruit spread with the variation between sugar (reference), apple powder, apple fiber and apple fruit powder according to the invention is shown in Table 2 below. All data are in g (grams).

The production of the reference strawberry fruit spread has the following steps:

Mixing 20% of the strawberry puree and 75% of the

Grape juice concentrate with 25% of the sugar

Heat to 95 ° C

Add the remaining strawberry puree, the remaining grape juice concentrate and the remaining sugar Evaporation on Zielbrix (43 ° Brix)

Adding all of the lemon juice and

Strawberry juice concentrate

Bottling of the fruit preparation

The production of the strawberry fruit spreads with the apple-based powders has the following steps:

Mixing 20% of the strawberry puree and 75% of the

Grape juice concentrate with the total amount of powder heating to 95 ° C

Add the remaining strawberry puree, the remaining grape juice concentrate and all the sugar

Evaporation on Zielbrix (43 ° Brix)

Adding all of the lemon juice and

Strawberry juice concentrate

Bottling of the fruit preparation

The results of the viscosity measurements are in

Table 3 below.

The viscosity of the strawberry fruit spread with the

Apple fruit powder according to the invention is thus 2.1 times higher than the viscosity that was achieved by adding the apple powder, and 1.9 times higher than the viscosity that was achieved by adding the apple fibers. Embodiment "BBQ sauce"

The recipe of the BBQ sauce with the variation between

Beet syrup (reference), apple powder, apple fiber and

apple fruit powder according to the invention is shown in Table 4 below. All information is in g (grams).

The production of the reference BBQ sauce has the following

Steps :

Mix all dried ingredients (salt and spices) in a first vessel

- Mix the remaining ingredients (paprika puree, onions, light syrup, apple puree, water) in a second container

Stir the contents of the first vessel into the contents of the second vessel Heat to 95 ° C

Mix with hand blender for 40 seconds

Cool to 40 ° C while stirring

Bottling

The production of the BBQ sauces with the apple-based powders has the following steps:

Mix all the dried ingredients (salt, spices and powder variant) in a first container

Mix the remaining ingredients (paprika puree, onions, light syrup, apple puree, water) in a second vessel. Stir the contents of the first vessel into the contents of the second vessel

Heat to 95 ° C

Mix with hand blender for 40 seconds

Cool to 40 ° C while stirring

Bottling

The results of the viscosity measurements are in

Table 5 below.

The viscosity of the BBQ sauce with the apple fruit powder according to the invention is thus 3.6 times higher than that

Viscosity, which was achieved by adding the apple powder, and 1.16 times higher than the viscosity, which was achieved by adding the apple fibers. In Figure 5 are photographic recordings of the above

BBQ sauces described. In a comparison of the samples, the high firmness of the sauce with the apple fruit powder according to the invention can be seen with the naked eye in comparison to the sauce with beet syrup (reference) and with apple powder alone.

Embodiment "Strawberry Ruchtzubereitung 1"

The recipe of "Strawberry Fruit Preparation 1" with the variation between sugar (reference), apple powder,

Apple fiber and apple fruit powder according to the invention are shown in Table 6 below. All information is in g (grams).

The production of the reference "strawberry fruit preparation 1" has the following steps: Mixing water, lemon juice concentrate and

Strawberry puree in a jar

Heat to 95 ° C

Adding the sugar

Evaporation on Zielbrix (35 ° Brix)

Add the strawberry juice concentrate

Cool to 40 ° C while stirring

Bottling

The production of "Strawberry Fruit Preparations 1" with the apple-based powders has the following steps:

Mixing water, lemon juice concentrate,

Strawberry puree and powder variant in one container

Heat to 95 ° C

Adding the sugar

Evaporation on Zielbrix (35 ° Brix)

Add the strawberry juice concentrate

Cool to 40 ° C while stirring

Bottling

The results of the viscosity measurements are shown in Table 7 below.

The viscosity of the "strawberry fruit preparation 1" with the apple fruit powder according to the invention is thus 1.45 times higher than the viscosity obtained by adding the

Apple powder was scored, and 3.58 times higher than that Viscosity, which was achieved by adding the apple fibers.

Embodiment "Strawberry ruchtzubereitung 2"

The recipe of "Strawberry Fruit Preparation 2" with the variation between sugar (reference), apple powder,

Apple fiber and apple fruit powder according to the invention are shown in Table 8 below. All information is in g (grams).

The production of the reference "strawberry fruit preparation 2" has the following steps:

Mix 36% of the strawberry puree and 78% of the water in a first vessel

Heat to 95 ° C

- Adding the remaining strawberry puree and the

total sugar

Mix the remaining water and the

Skimmed milk powder in a second container Stir the contents of the second vessel into the first vessel

Cool to 40 ° C while stirring

Bottling

The production of "Strawberry Fruit Preparations 2" with the apple-based powders has the following steps:

Mix 36% of the strawberry puree and 78% of the water in a first vessel

Heat to 95 ° C

Adding the powder variant while stirring

Add the remaining strawberry puree and the

total sugar

- Mix the remaining water and the

Skimmed milk powder in a second container

Stir the contents of the second vessel into the first

vessel

Cool to 40 ° C while stirring

- Bottling

The results of the viscosity measurements are in

Table 9 below.

The viscosity of the "strawberry fruit preparation 2" with the apple fruit powder according to the invention is thus 4.6 times higher than the viscosity obtained by adding the apple powder was achieved, and 5.9 times higher than the viscosity, which was achieved by adding the apple fibers.

For "Strawberry Fruit Preparation 2" the

Baking stability assessed using the following method:

1. Place a metal ring (9 mm high, 34 mm

Diameter) on a covered with baking paper

Baking sheet.

2. Filling 10 g sample into the metal ring.

3. Remove the metal ring.

4. Bake the sample at 200 ° C top / bottom heat for

8 minutes.

5. Assessment of the "bleeding" of the sample.

In Figure 6, the photographic evaluation of

Studies of baking stability shown. Alone the sample of "Strawberry Fruit Preparation 2", which came with the

Apple fruit powder according to the invention was produced, shows almost no changes in their spatial

Expansion after baking compared to before baking.

It is evident to the person skilled in the art that the invention is not limited to the examples described above, but rather can be varied in many ways. In particular, the characteristics of the individually

Examples shown can also be combined with one another or exchanged for one another.

Claims

1. A method for producing a fruit product with the following steps

a) Providing a mass of fruits and / or chopped fruits without their skins, seeds and / or stems by removing the skins,

Cores and stems made from a plant material used,

b) Keeping the heated mass at a temperature

Temperature above 75 ° C; preferably above 80 ° C, particularly preferably in the range between 94 ° C and 96 ° C, over a period in the range between 45 minutes and 180 minutes, preferably in the range between 50 minutes and 150 minutes, particularly preferably in the range between 60 minutes and 120 minutes.

2. The method according to claim 1,

wherein in step a) a separation of inedible constituents and peel from the mass of fruits and / or crushed fruits takes place, in particular by passing through with a mesh size below 5 mm, preferably by passing through with a mesh size below 3 mm, especially

preferably by passing with a mesh size of 2 mm.

3. The method according to any one of the preceding claims,

wherein before step b) the mass of fruits and / or chopped fruits is heated to a temperature above 75 ° C, preferably above 80 ° C; particularly preferably above 95 ° C, in particular in the range between 95 ° C and 98 ° C.

4. The method according to any one of the preceding claims,

whereby in step a) an acid is added to adjust the pH,

in particular a pH value in the range between 3 and 4, preferably a pH value of 3.6, is set in the mass of fruits and / or chopped fruits,

and citric acid is preferably used as the acid.

5. The method according to any one of the preceding claims,

wherein in step a) the preparation of the mass of fruits and / or chopped fruits takes place under conditions which counteract enzymatic browning of the mass,

being preferably at least one

Antioxidants, particularly preferred

Ascorbic acid, added to the mass and / or the mass is processed under an inert gas atmosphere.

6. The method according to any one of the preceding claims,

wherein in step a) a mixture of pomace and a fluid is provided as a mass of fruits and / or chopped fruits,

wherein the fluid is selected in particular from the group consisting of water, juice, puree, pulp,

Juice concentrate and condensate from the production of concentrated juice as well as mixtures from the

includes fluids mentioned.

7. The method according to any one of the preceding claims with the further step

c) Separation of remaining inedible

Components from the fruit product, preferably by passing them through with a mesh size of less than 1 mm, particularly preferably by passing them through with a mesh size of 0.5 mm.

8. The method according to any one of the preceding claims

with the next step

e) Performing an enzyme treatment, in particular for deesterifying the pectin, with at least one enzyme with pectin methylesterase (PME) activity preferably being added to the fruit product.

9. The method according to any one of the preceding claims

with the next step

d) cooling the fruit product after keeping it hot to a temperature below 40 ° C., preferably to a temperature in the range from 30 ° C. to 40 ° C., particularly preferably to a temperature in the range from 33 ° C. to 37 ° C., in particular a temperature of 35 ° C.

10. Fruit product, especially made with a

Method according to one of the preceding claims,

comprising all water-insoluble constituents of a fruit or a mixture of fruits except their skins, seeds and stems,

wherein the fruit product has a "carbohydrate to fiber" ratio determined as the total content of digestible carbohydrates sucrose, fructose, glucose, starch and / or sugar alcohols divided by the total dietary fiber content according to the AOAC 991.43 method is in the range from 0.6 to 2.5.

11. Fruit product according to claim 10,

characterized in that

the fruit product has a ratio of soluble fiber to insoluble fiber in the

Range from 0.15 to 1.5, preferably in the range from 0.25 to 1.1, particularly preferably in the range from 0.35 to 1.0.

12. Food comprising a fruit product according to

Claim 10 or 11,

characterized in that

the fruit product is an apple fruit product and the food has a viscosity that is 1.45 to 4.6 times higher than that of a food comprising an apple powder made from dried, unpeeled or peeled apples for the same amount used.

13. Food comprising a fruit product according to

Claim 10 or 11, in particular food according to Claim 12,

characterized in that

the fruit product is an apple fruit product and the food is increased by 1.16 to 6 times compared to a food comprising apple fibers made from dried apple pomace with the same amount used

Viscosity of the end product.

14. Food comprising a fruit product according to

Claim 10 or 11, in particular food according to Claim 12 or 13,

characterized in that

the fruit product is an apple fruit product and that a sample of 10 g of the food is essentially unchanged in its spatial extent after 8 minutes of baking at 200 ° C top / bottom heat.

15. Food according to one of claims 3 to 5,

characterized in that

the food is selected from the group comprising fruit preparations, fruit spreads and sauces, beverages, baked goods, ice cream preparations and confectionery.

16. Use of a fruit product according to claim 10

or 11

as a texturing component of a food, which is selected in particular from the group that includes fruit preparations, fruit spreads and sauces, beverages, baked goods, ice cream preparations and confectionery.