USE OF EXTRUDED FRUIT AND/OR VEGETABLE WASTE AS AN ADDITIVE INCREASING THE VISCOSITY OF FOOD PRODUCTS

Abstract

The use of waste from fruit and/or vegetables extruded at 105° C. to 180° C., namely sugar beet marc and/or apple pomace and/or currant pomace and/or chokeberry pomace and/or soya pomace as an additive to increase the viscosity of foodstuffs.

Claims

1. The use of waste from fruit and/or vegetables extruded at 105° C. to 180° C. selected from sugar beet marc and/or apple pomace and/or currant pomace and/or chokeberry pomace and/or soybean pomace as an additive to increase the viscosity of foodstuffs.

2. The use according to claim 1, wherein fruit and/or vegetable waste was extruded at a temperature between 140° C. and 160° C.

3. The use according to claim 1, wherein the waste from fruit and/or vegetables was brought to a moisture content of 18-20% by weight before being extruded.

Description

EXAMPLES

Example 1

[0040] The procedure for obtaining extrudates according to the invention was as follows:

[0041] I. Establishing Extrusion Conditions [0042] 1. Testing of water content in dried pomace or beet marc. The amount of water ranged from 8% to 11% for fruit pomace by weight depending on the raw material and its origin. [0043] 2. Adding water to the samples in the amount necessary to obtain a water content of 10%, 20% and 30% by weight. [0044] 3. Leaving the raw material with water for 1 hour. [0045] 4. Feeding of raw material to a twin screw extruder with an extrusion head heated in successive experiments to a temperature of: 80° C., 100° C., 105° C., 110° C., 120° C., 140° C., 160° C., 180° C. and 190° C. with the screw rotating at 800 rpm. [0046] 5. Extrudate drying and grinding [0047] 6. Testing of samples for their ability to thicken plum, apricot, strawberry and raspberry jams. [0048] 7. Sugar beet marc, apple pomace, soybean pomace, currant pomace, carrot pomace, chicory pomace, orange pomace, pear pomace, chokeberry pomace was tested.

[0049] With a water content of 10%, the screw was unable to move the raw material in the extruder. The process was stopped. With 30% water content, no extrusion was observed.

[0050] The best results were obtained for water content of 18% to 20% by weight. Therefore, the waste had to be either hydrated or dried to the required humidity of 18 to 20% by weight.

[0051] It was found that extrusion takes place at a temperature of 105° C. to approx. 180° C. It was the most effective at 140° C. to 160° C. At above 190° C., the marc is burnt (charred). Outside the range defined as the most effective, extrusion products have poorer thickening properties.

[0052] The extrudate was collected and left in open boxes until the next day. Meanwhile it was cooled and dried. The next day, the extrudate was ground and sieved, and put aside for further examination. The jams with samples were then cooked.

The fruit for jam was divided into groups: [0053] extruded samples were added to the first one [0054] dried pomace was added to the second one [0055] dried pomace and sugar were added to the third one [0056] extruded samples and sugar were added to the fourth one [0057] pectin was added to the fifth one

[0058] For comparison purposes, the same amounts of fruit and additives were used in the groups, with amounts varying depending on the fruit. Both fresh and frozen fruit were examined, with frozen fruit coming from different producers, which was marked in the table as A, B and C.

[0059] The results are summarised in Table 1 below, where ‘b’ means no additive. Dynamic viscosity in the range 50.00-30,000 mPas was measured by Brookfield method using a rotational viscometer. The measured viscosity was a measure of the ability to gel, i.e. to generate a product having a jam texture.

TABLE-US-00001 TABLE 1 Fruit Extrudate Dried pomace Sugar Pectin Viscosity mPas Fresh fruit plums (300 g) b apple 5 g b b 2479 plums (300 g) apple 5 g b b b 3441 plums (300 g) apple 5 g b 50 g b 3293 plums (300 g) b b b 5 g 7232 plums (300 g) b soybean 5 g b b 2850 plums (300 g) b soybean 5 g 50 g b 2274 plums (300 g) soybean 5 g b b b 3778 plums (300 g) soybean 5 g b 50 g b 3765 plums (300 g) b b 50 g 5 g 7612 plums (300 g) b oranges 5 g b b 2224 plums (300 g) oranges 5 g b b b 2383 plums (300 g) chokeberry 5 g b b b 2054 plums (300 g) b chokeberry 5 g b b 1970 plums (300 g) carrot 5 g b b b 2116 plums (300 g) b carrot 5 g b b 2637 apricots (300 g) b apple 5 g b b 2020 apricots (300 g) apple 5 g b b b 3841 apricots (300 g) b soybean 5 g b b 2471 apricots (300 g) soybean 5 g b b b 4614 apricots (300 g) b oranges 5 g b b 5170 apricots (300 g) oranges 5 g b b b 2934 Frozen fruit Plums A (540 g) b b b b 2780 Plums A (540 g) b b b 9 g 13096 Plums A (540 g) b b 90 g 9 g 13816 Plums A (540 g) sugar beet 18 g b b b >15000 Plums A (540 g) sugar beet 18 g b 90 g b 12863 Plums A (540 g) b sugar beet 18 g b b 4307 Plums A (540 g) b sugar beet 18 g 90 g b 4162 Plums A (540 g) chicory 18 g b b b 3640 Plums A (540 g) orange 18 g b b b 5191 Plums A (540 g) carrot 18 g b b b 5330 Plums A (540 g) currant 18 g b b b 3578 Plums A (540 g) pear 18 g b b b 3231 Plums A (540 g) b chicory 18 g b b 3587 Plums A (540 g) b orange 18 g b b 7510 Plums A (540 g) b carrot 18 g b b 4230 Plums A (540 g) b currant 18 g b b 3174 Plums A (540 g) b pear 18 g b b 3441 strawberries b b b b 1869 (540 g) strawberries b b b 9 g >15000 (540 g) strawberries b b 90 g 9 g >15000 (540 g) strawberries sugar beet 18 g b b b >15000 (540 g) strawberries sugar beet 18 g b 90 g b 5860 (540 g) strawberries b sugar beet 18 g b b 2520 (540 g) strawberries b sugar beet 18 g 90 g b 2358 (540 g) strawberries apple 18 g b b b 5746 (540 g) strawberries apple 18 g b 90 g b 4995 (540 g) strawberries b apple 18 g b b 2233 (540 g) strawberries b apple 18 g 90 g b 2258 (540 g) raspberries b b b b 1453 (540 g) raspberries b b b 9 g 6045 (540 g) raspberries b b 90 g 9 g 6217 (540 g) raspberries sugar beet 18 g b b b 6105 (540 g) raspberries sugar beet 18 g b 90 g b 5157 (540 g) raspberries b sugar beet 18 g b b 2826 (540 g) raspberries b sugar beet 18 g 90 g b 3026 (540 g) raspberries apple 18 g b b b 5949 (540 g) raspberries apple 18 g b 90 g b 5255 (540 g) raspberries b apple 18 g b b 2781 (540 g) raspberries b apple 18 g 90 g b 5918 (540 g) Plums B (540 g) b b b b 1664 Plums B (540 g) apple 18 g b b b 5782 Plums B (540 g) apple 18 g b 90 g b 4821 Plums B (540 g) b apple 18 g b b 2289 Plums B (540 g) b apple 18 g 90 g b 2623 Plums B (540 g) sugar beet 18 g b b b 6978 Plums B (540 g) orange 18 g b b b 3099 Plums B (510 g) carrot 17 g b b b 3114 Plums C (540 g) b b b b 3752 Plums C (540 g) b b b 9 g >15000 Plums C (540 g) b b b 9 g >15000 Plums C (540 g) apple 18 g b b b 8196 Plums C (540 g) apple 18 g b b b 8031 Plums C (540 g) sugar beet 18 g b b b >15000 Plums C (540 g) sugar beet 18 g b b b >15000 Plums C (540 g) sugar beet 18 g b b 6110 Plums C (540 g) sugar beet 18 g b b 7355 Plums C (540 g) apple 5.5 g (1%) b b b 5449 Plums C (540 g) apple 11 g (2%) b b b 5590 Plums C (540 g) apple 16.7 g (3%) b b b 7630 Plums C (540 g) apple 22.5 g (4%) b b b 14893 Plums C (540 g) apple 28.4 g (5%) b b b >15000 Plums C (540 g) sugar beet 5.5 g (1%) b b b 5884 Plums C (540 g) sugar beet 11 g (2%) b b b 6769 Plums C (540 g) sugar beet 16.7 g (3%) b b b 14837 Plums C (540 g) sugar beet 22.5 g (4%) b b b >15000 Plums C (540 g) sugar beet 28.4 g (5%) b b b >15000

Presentation of the Results

[0060] The carried out tests allowed for the following conclusions and observations to be drawn: [0061] the best results were obtained for water content of 18% to 20% by weight. [0062] the extrusion should be carried out at a temperature of 105° C. to 180° C., [0063] extrusion products have surprising properties: [0064] a) some extrusion products, namely oranges, carrot and pears, have characteristics that are inferior to those of the raw material, [0065] b) extrusion products whose properties have improved compared to the raw material show a deterioration in properties after the addition of sugar (commonly used thickener), [0066] (c) orange pomace, which has the most pectin, shows deterioration in its properties following the extrusion.
As shown by the carried out tests on the properties of viscosity-increasing foodstuffs using extrudates according to the invention, they do not depend on either the sugar content or the pectin content of the starting material, and the mechanism of thickening products containing water using extrudates is different and unknown and depends on the starting material as well as the properly conducted extrusion method.