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WO2008084338A1 - Produit alimentaire - Google Patents

Produit alimentaire Download PDF

Info

Publication number
WO2008084338A1
WO2008084338A1 PCT/IB2007/050484 IB2007050484W WO2008084338A1 WO 2008084338 A1 WO2008084338 A1 WO 2008084338A1 IB 2007050484 W IB2007050484 W IB 2007050484W WO 2008084338 A1 WO2008084338 A1 WO 2008084338A1
Authority
WO
WIPO (PCT)
Prior art keywords
food product
product according
fruit concentrate
property changing
fruit
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/IB2007/050484
Other languages
English (en)
Inventor
Semih Gurkan
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of WO2008084338A1 publication Critical patent/WO2008084338A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
    • A23L2/08—Concentrating or drying of juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
    • A23L2/08—Concentrating or drying of juices
    • A23L2/10—Concentrating or drying of juices by heating or contact with dry gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices

Definitions

  • This invention is related to healthy chocolate confectionary products with high nutritive value comprising fruit concentrate.
  • the patent document TR200202737 discloses a chocolate formed by using fruit flavor.
  • fruit flavors such as grape, strawberry and blackberry can be added.
  • the fruit itself is not utilized at all.
  • the subject matter of the present invention is formed from fruits which contain sugar therein and as a result of mixing viscous fruit concentrate made by using especially grape, mulberry, carob fruit, apple, fig, etc. with chemical and physical property changing additives, preservatives and regulators, viscous fruit concentrate which is contained in the product is a form of the juices in which the dry substance percentage is increased to 40% or higher by mass as a result of some treatments on the juices obtained from the dried or fresh fruits.
  • the fruit concentrate obtained in this way only contains simple sugars.
  • the sugar contained in the fruits is utilized in the inventive product instead of the table sugar and therefore a healthier product with high nutritive value is obtained.
  • the substantial use of fat and the sucrose in the chocolate type confectionary products leads to an unhealthy and detrimental situation for the consumers. Thanks to the reduction in the used in these products and the replacement of the sucrose with the fruit concentrate prepared from the fruits, a healthy product is obtained.
  • An aim of this invention is to provide a product which passes into the blood quickly and transforms into the energy rapidly through the replacement of the sucrose in the confectionary products with the simple sugars contained in the fruits.
  • Another aim of the invention is to obtain a healthy product with high nutritive value through the use of the viscous fruit concentrate made by preserving the nutritive properties of the fruits in the product content.
  • the subject matter of the present invention comprises a fruit concentrate, as the main substance, which is obtained through increasing the dry substance percentage to 40% or higher by mass as a result of some treatments on the juice of at least one type dried or fresh fruit, at least one chemical property changing additive, at least one physical property changing additive, at least one preservative and at least one regulator.
  • fruit concentrate used as the main substance is a product which is made from dried or fresh fruits containing sugar such as grape, mulberry, carob, fig, apple, date, strawberry, bergamot, black mulberry, melon, cherry, tangerine, pomegranate, orange, peach, sour cherry, etc. and known as pekmez.
  • Glucose and fructose which are naturally contained in said fruit concentrate are immediately adsorbed in the human body, pass into the blood and transform into the energy.
  • the grape pekmez helps anemia due to its rich Fe (II) ions.
  • II rich Fe
  • the physical property changing additives which are used in the product are the substances which change the properties of the product such as form, shape, viscosity, intensity, color, and odor.
  • Said additives are selected from the group consisting of sesame oil, milk powder, Indian almond, whey, fats, cacao, starch; from the eatable seed group, hazelnut, walnut, pop-corn, peanut, pistachio, cacao seed, almond and the like themselves, the powdered forms thereof and the smashed forms thereof, and various flavors.
  • the flavors are selected from the group consisting of bergamot, chocolate, strawberry, mastic gum, apple, sour cream, black mulberry, melon, apricot, cherry, lemon, tangerine, pomegranate, orange, peach, vanilla, sour cherry and pistachio.
  • the chemical property changing additives are the substances which change the chemical properties of the main substance such as acidity, turbidity, content of Hydroxy Methyl Furfural (HMF), pectin, micrbiological activity, water activity or other chemicals dependant turbidity, colloids and enzymes.
  • Said additives can be selected from the substances which take place in one of the following groups:
  • Enzymes amylases, lipases, pectolytics
  • Acid regulators citric acid, tartaric acid, malic acid, acetic acid, ascorbic acid;
  • the preservatives are the substances which increase the durability and the shelf life of the products, prevent the contamination and inhibit the proliferation of the organisms such as molds and yeasts.
  • Said preservatives are the substances selected from the group of benzoate, dimethyl carbonate, acetic acid and fumaric acid.
  • the regulators are the substances which ensure the homogeneity of the mixtures of all the substances or some of them, the stability of their structures, the formation of integrity of their appearances, their hardness and their softness. These substances are selected from the group consisting of the substances such as monoglycerides, diglycerides, xanthan gum, cretin gum, lecithin, sorbitol, citric acid, fatty acids and gelatin.
  • Viscous fruit concentrate which is used as the main substance is used from 10% to 80% by weight. This ratio is decreased or increased according to the table sugar amount used in the product.
  • the product can be made entirely table sugar-free with the utilization of only the sugar contained in the fruit which is provided in the fruit concentrate, it can also be made by decreasing the amount of fruit concentrate used and using a disaccharide type sugar.
  • the physical property changing additive is used from 10% to 80% by weight.
  • the chemical property changing additive is used at most 6% by weight.
  • the preservatives are used at most 2% by weight and the regulators are used at most 2% by weight.
  • the viscous fruit concentrate which is known as pekmez and prepared as the dry substance ratio of 70% by mass is heated up to 70 ° C.
  • the heated fruit concentrate is transferred into a double wall tank where the mixing process will be performed and in which the water is circulated at 70 ° C between two walls.
  • the dry physical property changing additives are added to the hot fruit concentrate in the tank in every 15 minutes at an amount equal to the 10% by mass of the fruit concentrate and mixed.
  • the mixing process is continued according to the varying viscosity, form and color and in the meantime, the chemical property changing additives which are necessary to keep the acidity of the product mixed constant are added.
  • the mixing process is also continued by adding regulators and preservatives.
  • the mixing process is continued until a homogenous mixture is obtained, solid particles are completely melted away in the product and the desired consistency is reached.
  • the filling process is performed at 70 ° C after a homogenous mixture is obtained, and the products are transferred into a cooling storage and their temperature is reduced to 25 ° C.
  • Example 2 An example of the chocolate embodiment of the product is provided in the following.
  • Example 3 An example of the chocolate and sesame oil embodiment of the product is provided in the following.
  • Example 4 An example of the embodiment of the product where more than one fruit concentrate is introduced is provided in the following.
  • fig fruit concentrate and mulberry fruit concentrate are mixed at said ratio and brought to 70 ° C, cacao, sesame oil, starch, milk powder, vanillin, hazelnut mash and chocolate flavor are placed therein and mixed, thereafter lecithin, oil, whey and cretin gum are added and the mixing process is continued until a homogenous mixture is obtained. Then, after the filling process is performed at 70 ° C, the end product is cooled down to 25 ° C in the cold storages.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

L'invention concerne un produit alimentaire comprenant un concentré de fruit visqueux, en tant que substance principale, qui est obtenu par l'augmentation du pourcentage de substances sèches jusqu'à 40% ou plus en masse par suite du traitement sur le jus d'au moins un type de fruit séché ou frais, au moins un additif de changement de propriété chimique, au moins un additif de changement de propriété physique, au moins un conservateur et au moins un régulateur.
PCT/IB2007/050484 2007-01-12 2007-02-14 Produit alimentaire Ceased WO2008084338A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2007/00172 2007-01-12
TR2007/00172A TR200700172A2 (tr) 2007-01-12 2007-01-12 Gıda ürünü.

Publications (1)

Publication Number Publication Date
WO2008084338A1 true WO2008084338A1 (fr) 2008-07-17

Family

ID=38461779

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2007/050484 Ceased WO2008084338A1 (fr) 2007-01-12 2007-02-14 Produit alimentaire

Country Status (2)

Country Link
TR (1) TR200700172A2 (fr)
WO (1) WO2008084338A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009063458A1 (fr) * 2007-11-13 2009-05-22 Optimum - Systems Engineering Ltd Produits alimentaires contenant de la pâte de sésame
CN104720028A (zh) * 2013-12-19 2015-06-24 王骁 一种桑葚核桃果味饮品及其制作方法
CN104770555A (zh) * 2015-04-20 2015-07-15 王永帮 巧克力奶糖营养添加剂组合物

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4873112A (en) * 1988-07-26 1989-10-10 Fruitsource Associates Fruit concentrate sweetner and process of manufacture
WO1994012047A1 (fr) * 1992-12-03 1994-06-09 Nakayama Raymond M Confiserie contenant des fruits et des akenes et son procede de preparation

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4873112A (en) * 1988-07-26 1989-10-10 Fruitsource Associates Fruit concentrate sweetner and process of manufacture
WO1994012047A1 (fr) * 1992-12-03 1994-06-09 Nakayama Raymond M Confiserie contenant des fruits et des akenes et son procede de preparation

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
ARSLAN E ET AL: "Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends", JOURNAL OF FOOD ENGINEERING, BARKING, ESSEX, GB, vol. 69, no. 2, July 2005 (2005-07-01), pages 167 - 172, XP004766826, ISSN: 0260-8774 *
BENK E: "Pekmez - Traubendicksaft oder aus Trauben bereite Süsswaren?", SÜSSWAREN, vol. 15, no. 21, 1971, pages 891, XP009089434 *
OZTURK B A ET AL: "Production and evaluation of yogurt with concentrated grape juice", JOURNAL OF FOOD SCIENCE, vol. 64, no. 3, May 1999 (1999-05-01), pages 530 - 532, XP002450719, ISSN: 0022-1147 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009063458A1 (fr) * 2007-11-13 2009-05-22 Optimum - Systems Engineering Ltd Produits alimentaires contenant de la pâte de sésame
CN104720028A (zh) * 2013-12-19 2015-06-24 王骁 一种桑葚核桃果味饮品及其制作方法
CN104770555A (zh) * 2015-04-20 2015-07-15 王永帮 巧克力奶糖营养添加剂组合物

Also Published As

Publication number Publication date
TR200700172A2 (tr) 2007-10-22

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