EDIBLE WATER-CONTINUOUS COMPOSITION

Abstract

The present invention relates to an edible, water-continuous composition comprising 15-80 wt. % water, by weight of the composition, 5-50 wt. % comminuted, sunflower seeds, by weight of the composition, wherein the comminuted sunflower seeds consist of raw sunflower seeds and roasted sunflower seeds such that 5-50 wt. % of the comminuted sunflower seeds is roasted sunflower seeds.

Claims

1. An edible, water-continuous composition comprising, a. 15-80 wt. % water, by weight of the composition, and b. 5-50 wt. % comminuted sunflower seeds, by weight of the composition, wherein the comminuted sunflower seeds consist of raw sunflower seeds and roasted sunflower seeds such that 5-50 wt. % of the comminuted sunflower seeds is roasted sunflower seeds.

2. The edible, water-continuous composition according to claim 1, wherein at least 90 wt. % of the comminuted sunflower seeds pass through a sieve with a mesh size of 2000 m.

3. The edible, water-continuous composition, according to claim 1, comprising 2-80 wt. % edible oil, by weight of the composition.

4. The edible, water-continuous composition according to claim 1, comprising 30-70 wt. %, by weight of the composition, water.

5. The edible, water-continuous composition according to claim 1, comprising 10-40 wt. %, by weight of the composition, raw sunflower seeds.

6. The edible, water-continuous composition according to claim 1, comprising, based on the total amount of raw and roasted sunflower seeds, 5-45 wt. % roasted sunflower seeds.

7. The edible, water-continuous composition according to claim 1, wherein the ratio of roasted sunflower seeds to raw sunflower seeds is in the range of 1:2 to 1:10.

8. The edible, water-continuous composition according to claim 1, comprising an acid selected from the group consisting of acetic acid, citric acid, lactic acid or a combination of two or more thereof, said acid providing a pH in the range of 2-6.

9. The edible, water-continuous composition according to claim 1, being a spread having a roasted taste and stable oil droplets, the oil droplets having a volume weighted mean droplet size between 2 and 10 m, as measured by .sup.1H-NMR.

10. The edible, water-continuous composition according to claim 1, comprising: a) 25-60 wt. %, by weight of the composition, water, b) 10-35 wt. % by weight of the composition comminuted raw sunflower seeds, c) 5-15 wt. %, by weight of the composition, comminuted and roasted sunflower seeds, d) 15-50 wt. %, by weight of the composition, edible oil.

11. The edible water-composition according to claim 1 obtainable by a process comprising the step of mixing 5-50 wt. % comminuted, raw sunflower seeds and 2-25 wt. % comminuted, roasted sunflower seeds with 15-80 wt. % water.

12. A method for the preparation of an edible water-continuous composition according to claim 1, comprising the steps of: i) grinding 5-50 wt. % raw sunflower seeds and 2-25 wt. % roasted sunflower seeds, ii) mixing the comminuted sunflower seeds of step i) with 15-80 wt. % water, to provide a dispersion of comminuted raw and roasted sunflower seeds in water, iii) optionally, adding 2-80 wt. % oil before or after step i) or ii)).

13. The method according to claim 12, wherein step ii) and/or step iii) is carried out simultaneously with step i).

14. The method according to claim 12, wherein step i) is carried out at temperature between 15 and 105 C.

15. (canceled)

Description

DESCRIPTION OF FIGURES

[0091] FIG. 1 is a cryo-SEM image of an aspect of a raw sunflower seed particle in a comminuted sunflower seed composition.

[0092] FIG. 2 shows a schematic presentation of the cryo-SEM raw sunflower seed particle of FIG. 1. Legend:

[0093] Cell wall

[0094] Oil droplets

[0095] Aggregated oil

[0096] Protein body

[0097] FIG. 3 is a cryo-SEM image of an aspect of a roasted sunflower seed particle in a comminuted sunflower seed composition.

[0098] FIG. 4 shows a schematic presentation of the cryo-SEM roasted sunflower seed particle of FIG. 3. Legend:

[0099] Cell wall

[0100] Oil droplets

[0101] Aggregated oil

[0102] Protein body

[0103] Oil continuous protein body

EXAMPLES

[0104] General Procedures

[0105] Firmness

[0106] To determine the firmness of the end products, the storage modulus modulus (G) was measured by a Modular Compact Rheometer 302 (manufacturer Anton Paar GmbH, Graz, Austria). A parallel plate system was used having a probe diameter of 25 mm. A sample was taken directly from the fridge (stored at 5 C.) and a spoon was used to put about 15 grams of the sample material on the platform. Gap was set at 4 mm. Strain was set at 0.01%, frequency at 1 HZ and temperature at 20 C. G was recorded after 120 seconds.

[0107] Oil Droplet Size

[0108] To determine the oil droplet sizes, a Bruker minispec mq 20 instrument (Bruker Corporation, Billerica, Mass., USA) was used, according to the method of Goudappel et al, 2001. An aliquot of the sample was gently injected into a 10 mm outside diameter NMR tube to fill the tube to 1 cm filling height. The filled tube was put in the measurement case of the instrument, and the D3,3 oil droplet size was recorded.

[0109] Imaging

[0110] Cryo Scanning Electron Microscopy (SEM)

[0111] A tiny volume of each sample (one droplet) was placed on top of a rivet and plunge-frozen in melting ethane. The sample was cryo-planed using a cryo-ultramicrotome (Leica Ultracut UCT EM FC7), to obtain a freshly prepared cross-section. Cryo-planing (Nijsse and van Aelst, 1999, Scanning 21(6): 372-378) was done first with section thickness of 100 nm and a speed of 60 mm/sec using a glass knife. The last sections were made at decreasing thickness, down to 20 nm, and down to a speed of 1 mm/sec using a diamond knife (Diatome histocryo 6 mm) all at 110 C.

[0112] The rivet was mounted onto a SEM holder and transferred into a Gatan Alto2500 preparation chamber. To reveal the microstructures just under the planed surface, the temperature of the sample was increased for a short while to 90 C. to remove a thin layer of ice by sublimation. This yielded a 3D view on the planed sample. The sample was sputter coated with platinum (30 sec) for a better SEM contrast and to prevent charging by the electron beam. The sample was imaged using a Zeiss Auriga field-emission SEM at 125 C. and an accelerating voltage of 3 kV. Two secondary electron detectors were used. The Everhart-Thornley detector (ET) in the microscope chamber, which provided images with high topographical contrast, and the In-Lens detector, which provided high edge contrast, which in case of the current study provided a quasi-compositional contrast (oil and other non-aqueous structures: black, other material: white and grey).

[0113] Characteristic X-rays were used to identify the composition and measure the local abundance of elements in samples. The detection of X-rays was performed by an Energy Dispersive X-ray Detector (SEM-EDX, Oxford Max 80 mm2) and Aztec software. Accelerating voltage of 10 kV was used.

[0114] A notable difference was found between sunflower seed particles that had been roasted and sunflower seed particles that been added raw. This difference was present despite the pasteurization treatment which all particles had undergone during manufacturing of the spreads.

[0115] FIG. 1 is a cryo-SEM image of an aspect of a raw sunflower seed particle in a comminuted sunflower seed composition. FIG. 3 is a cryo-SEM image of an aspect of a roasted sunflower seed particle in a comminuted sunflower seed composition. The cells of a raw particle show a clear separation of protein bodies and individual small oil droplets. The cells of a roasted particle show largely aggregated oil, which apparently has infused the protein bodies, resulting in oil continuous protein bodies with voids.

[0116] FIG. 2 is a schematic representation of FIG. 1, where structures have been classified as indicated in the legend. Similarly, FIG. 4 is a schematic representation of FIG. 3.

Example 1

[0117]

TABLE-US-00001 TABLE 1 Table 1 General formulation of edible water-continuous compositions tested. Quantity in % (w/w) Ingredient Sample 1 Sample 2 Sample 3 Water 58.4 48.6 28.8 Roasted sunflower seed 10 7.5 5 kernels Raw sunflower seed kernels 30 22.5 15 Refined sunflower seed oil 0 20.0 50 Citric acid 0.85 0.65 0.45 Sodium chloride 0.7 0.7 0.7 Potassium sorbate 0.1 0.1 0.1

[0118] Raw seed kernels were dehulled sunflower seeds, obtained from www.pit-pit.com.

[0119] Roasting was performed using a Philips Avance Airfryer XL. A metal wired sieve with 250 m sized openings (Retsch, Germany) was clamped in the Air Fryer basket to prevent the seeds from falling through the coarse wiring of the frying basket. Roasted seed kernels were obtained by roasting 300 gram raw seeds in the Airfryer, at 180 C. during 8 minutes. Seeds were quickly stirred halfway the roasting process. After roasting, the seeds were spread on paper towel to allow cooling down to room temperature.

[0120] The samples were prepared in a Thermomix TM31 device as follows: [0121] Sodium Chloride and Potassium Sorbate were dissolved in the water. [0122] Seeds and oil were added and the rotation speed of the blade was set to max (10) without heating, for 6 minutes. [0123] A Thermomix wall scraper was inserted [0124] Citric acid was added. Rotation speed was set at 4 and temperature was set at 90 C. [0125] Once 90 C. was reached, stirring at speed 4 was continued for 7 min. [0126] The hot spread was scooped into a heat-resistant piping bag, and therewith piped into 200 ml glass jars. [0127] The filled jars were allowed to cool down and were stored in a refrigerator until further analysis.

Example 2

[0128] Samples with different ratios of roasted seeds vs raw seeds, according to the method described in Example 1.

TABLE-US-00002 TABLE 2 Ingredient Comp A Sample 2 Comp B Water 48.6 48.6 48.6 Roasted sunflower seed 30 7.5 kernels Raw sunflower seed kernels 22.5 30 Refined sunflower seed oil 20.0 20.0 20.0 Citric acid 0.65 0.65 0.65 Sodium chloride 0.7 0.7 0.7 Potassium sorbate 0.1 0.1 0.1

TABLE-US-00003 TABLE 3 Comp A Sample 2 Comp B Roasted taste 5 4 0 Acrid aftertaste + Creamy mouthfeel ++ + Stability (D3,3 in m) >>10 3.7 2.2 Firmness (Elastic Modulus in Pa) N.M* 12339 14695 *N.M.: not measurable

[0129] Taste and mouthfeel was assessed by a taste panel. Roasted taste was assessed on a 5 point scale, whereby 5 indicated a strong roasted taste and 0 no roasted taste. The samples were also evaluated for the lingering, acrid aftertaste that is characteristic for raw sunflower seeds. Unexpectedly, sample 2 was found to lack the acrid aftertaste, which is a dominant characteristic of comparative example B. The mouthfeel of the samples was also assessed and sample 2 was found to have the creamiest mouthfeel. Comparative example B was less creamy than sample 2 and comparative sample A was not creamy but rather had a cloying texture.

[0130] Comparative sample A is an unstable sunflower seed emulsion, which was not amenable to firmness measurement due to oil separation. Comparative sample B shows a stable sunflower seed emulsion that lacks the appealing taste of roasted sunflower seeds.

[0131] Sample 2 is a stable composition, essentially free of syneresis, with the appealing taste of roasted sunflower seeds, and this roasted taste is not hindered by a significant presence of raw seeds.

Example 3

[0132] This example was performed like example 2, now without additional oil:

TABLE-US-00004 TABLE 4 Quantity in % (w/w) Ingredient Comp C Sample 4 Comp D Water 58.4 58.4 58.4 Roasted sunflower seed 40 10 kernels Raw sunflower seed kernels 30 40 Refined sunflower seed oil Citric acid 0.85 0.85 0.85 Sodium chloride 0.7 0.7 0.7 Potassium sorbate 0.1 0.1 0.1

TABLE-US-00005 TABLE 5 Comp C Sample 4 Comp D Roasted taste 5 4 0 Acrid aftertaste + Creamy mouthfeel ++ Stability (D3,3 in m) >>10 3.98 2.19 Firmness (Elastic Modulus in Pa) N.M. 17980 20947 *N.M.: not measurable

[0133] Comparative sample C is an unstable sunflower seed emulsion, indicating that structuring was not complete when applying roasted seeds only. Firmness could not be measured.

[0134] Comparative sample D shows a stable sunflower seed emulsion that lacks the appealing taste of roasted sunflower seeds and is dominated by an acrid aftertaste.

[0135] Sample 4 is a stable composition with the appealing taste of roasted sunflower seeds, and this roasted taste is not hindered by a significant presence of raw seeds, and also has a creamy mouthfeel.

Example 4

[0136] Comparative sample F is an oil continuous seed spread, consisting of roasted sunflower seeds.

TABLE-US-00006 Ingredient Quantity in % (w/w) Roasted sunflower seed kernels 79.5 Honey 13.2 Refined sunflower seed oil 6.0 Sodium chloride 1.3

[0137] This comparative sample F was prepared in a Thermomix TM31 device as follows: [0138] All seeds were roasted as described in Example 1 [0139] Seeds and salt were added into Thermomix vessel and grinded at speed 5 during 20 minutes. No heating was applied [0140] After 10 minutes of the grinding, the oil was added. [0141] After 15 minutes of the grinding, the honey was added.

[0142] This comparative sample F shows a straightforward method to create a stable oil continuous spread using all roasted sunflower seeds, being a stable product. However, the product has an undesirable cloying texture compared to the products according to the invention.

Example 5

[0143] The ratio's of raw v.s. roasted seeds were varied in the composition as defined in Example 3. Samples were prepared containing 5%, 10%, 25 and 35% roasted seeds (on 100% seeds (comminuted raw and roasted). The samples varied in firmness (G-value) and roasting flavour, but all produced stable products.

TABLE-US-00007 Roasted Roasting Sample code seeds G D3,3 flavour pH Comparative 0 14695 2.22 0 4.58 (100% raw seeds) A 5% 14953 2.14 1 4.55 B 10% 13588 2.78 2 4.55 C 25% 12339 3.73 4 4.64 D 35% ND ND 4 ND