POTATO EMULSION

Abstract

The present invention relates to stable vegetable emulsions, particularly potato containing emulsions. These emulsions, providing a good taste and a sensory mouthfeel, without any graininess, are to be used in products like smoothies as fruit and vegetable containing beverages, soups, and sauces. Also a method to prepare the stable vegetable emulsion is presented.

Claims

1-11. (canceled)

12. A stable, potato based emulsion comprising: a) 1-40% by weight of at least one vegetable oil; b) 1-65% by weight of heat treated potato, wherein the heat treated potato is chosen from potato flakes heated to at least 100 C. or whole and/or potato cubes pasteurized at 98 C., or autoclaved at about 115-121 C.; c) 5-30% by weight of at least one fruit or vegetable; and d) optionally adding water up to 100% by weight, wherein oil drops present in the emulsion have a d.sub.32 of less than 90 m and starch particles originating from the heat treated potato have a diameter of less than 250 m, and wherein a majority of the starch particles are non-associated.

13. A stable, potato based emulsion according to claim 12, wherein the at least one vegetable oil is chosen from rapeseed oil, olive oil, maize oil, sunflower oil, soybean oil, coconut oil, peanut oil, and sesame oil.

14. A stable, potato based emulsion according to claim 12, wherein the at least one fruit is chosen from apple, banana, citrus fruit, pear, pineapple, mango, passion fruit, papaya, or berry, said berry chosen from strawberry, raspberry, blueberry, black currant, red currant, sea buckthorn, blackberry, and lingonberry.

15. A stable, potato based emulsion according to claim 13, wherein the at least one fruit is chosen from apple, banana, citrus fruit, pear, pineapple, mango, passion fruit, papaya, or berry, said berry chosen from strawberry, raspberry, blueberry, black currant, red currant, sea buckthorn, blackberry, and lingonberry.

16. A stable, potato based emulsion according to claim 12, wherein the at least one vegetable is chosen from onion, broccoli, parsnip, carrot, mushroom, tomato, leek, red beat.

17. A stable, potato based emulsion according to claim 13, wherein the at least one vegetable is chosen from onion, broccoli, parsnip, carrot, mushroom, tomato, leek, red beat.

18. A stable, potato based emulsion according to claim 12, wherein said oil drops have a diameter in an inclusive range of 30 m through 90 m.

19. A stable, potato based emulsion according to claim 18, wherein said oil drops have a diameter in an inclusive range of 30 m through 80 m.

20. A stable, potato based emulsion according to claim 19, wherein said a diameter in an inclusive range of 30 m through 40 m.

21. A stable, potato based emulsion according to claim 13 wherein said oil drops have a diameter in an inclusive range of 30 m through 90 m.

22. A stable, potato based emulsion according to claim 21, wherein said oil drops have a diameter in an inclusive range of 30 m through 80 m.

23. A stable, potato based emulsion according to claim 22, wherein said a diameter in an inclusive range of 30 m through 40 m.

24. A stable, potato based emulsion according to claim 12, wherein the starch particles have a diameter in an inclusive range of 100 m through 250 m.

25. A stable, potato based emulsion according to claim 24, wherein the starch particles have a diameter in an inclusive range of 120 m through 190 m.

26. A stable, potato based emulsion according to claim 25, wherein the starch particles have a diameter in an inclusive range of 140 m through 170 m.

27. A stable, potato based emulsion according to claim 13, wherein the starch particles have a diameter in an inclusive range of 100 m through 250 m.

28. A stable, potato based emulsion according to claim 27, wherein the starch particles have a diameter in an inclusive range of 120 m through 190 m.

29. A stable, potato based emulsion according to claim 28, wherein the starch particles have a diameter in an inclusive range of 140 m through 170 m.

30. A stable, potato based emulsion according to claim 14, wherein said a diameter in an inclusive range of 30 m through 40 m.

31. A stable, potato based emulsion according to claim 14, wherein the starch particles have a diameter in an inclusive range of 140 m through 170 m.

Description

BRIEF DESCRIPTION OF THE FIGURES

[0044] FIG. 1, A-F, shows light micrographs of starch granules present in emulsions made of different kinds of potato.

[0045] In Athe source of potatoe is Standard potato flakes;

[0046] In Bthe source of potato is Eko Kebelco potato flakes;

[0047] In Cthe source of potato is blanched frozen potato cubes;

[0048] In Dthe source of potato is Swedish Autoclaved Potato cubes;

[0049] In Ethe source of potato is Eko autoclaved potato cubes;

[0050] In Fthe source of potato is Swedish pasteurised potato cubes.

[0051] FIGS. 2-7 show the particle size (m) as a function of the oil (%) and protein (%) content of the emulsions according to the compositions defined in the Examples.

[0052] FIGS. 8-15 show the viscosity (G (Pa)) as function of the oil and protein content (%) of the emulsions according to the compositions defined in the Examples.

EXAMPLES

[0053] By way of examples, and not limitation, the following examples identify a variety of beverage compositions pursuant to embodiments of the present invention.

[0054] A source of potato is included in the emulsion and the smoothie as described and defined herein. The potato to be included in the composition may be prepared and treated before its mixing with other ingredients to form the final product.

[0055] Depending on the source of potato as well as its pre-treatment the grainy mouthfeel can change.

[0056] Preferably, a smoothie shall have a nice and smooth mouthfeel without any peculiar feeling of details in the smoothie.

[0057] Further, the main ingredients, i.e. the source of potato or the the apple pure and/or apple juice will neither give a dominating taste, when the smoothie contains fruit and/or vegetables which are supposed to give the main taste. The emulsion may also contain additives, like spices etc to emphasize the taste, to make the emulsion and the smoothie more well-tasting.

Preparation of Source of Potato

[0058] Different sources of potatoes were prepared according to the following:

[0059] Potato flakes in size of 1-3 mm were provided by Eko Kebelco and Standard from Engelhardt;

[0060] Potato cubes of Magnihill were blanched (95 C., 5 min) and frozen;

[0061] Potato cubes (101010 mm) of Eko Vttern potato, Swedish vttern potato were autoclaved at about 115-121 C., pressure 2 bar, for 32 minutes. The total heating time was of about 55-60 minutes;

[0062] Potato cubes of Vttern potato were pasteurised at 98 C., for 25-30 minutes; the total heating time was about 68 minutes.

[0063] The different source of potato used in the experiments were firstly characterised with respect to the dry matter (DM (%)) and the protein content (Protein (%)).

[0064] The dry matter (DM) or the source of potato was determined by weighing the sample before and after drying in an oven at 102 C. overnight. Protein content of the source of potato was measured using FlashEA 1112 N/protein Analyser based on the principle of pyrolysis.

[0065] The results are presented in Table 1.

TABLE-US-00001 TABLE 1 Type of potato DM (%) Protein (%) Potato flakes: Eko Kebelco 92.5 6.9 Standard 92.4 6.1 Blanched-frozen Potato cubes Magnihill 15.5 1.0 Autoclaved Potato cubes: Eko Vttern potato 12.7 0.78 Swedish Vttern potato 19.5 1.1 Pasteurised potato cubes: Vttern potato 17.2 0.90

[0066] From Table 1 it can be seen that the protein content is about 1% for the potato cubes, whereas the potato flakes have a 6 times higher protein content due to the increased dry matter (DM). The increase of dry matter in the potato flakes is about 5 times compared to the potato cubes.

[0067] When included in a smoothie, the potato flakes (standard and Eko Kebelco) show separated cells, i.e. non-associated cells, with a swelled granule therein, the blanched and frozen product (Magnihill) shows, however, associated cells of potato with the swollen granule therein. The Swedish autoclaved potato cubes and the Eko autoclaved potato cubes have non-associated sole cells containing a swollen granule therein like the potato flakes, but with more extracellular starch. Ultimately, the Swedish pasteurised potato cubes also have non-associated cells with the swelled starch granule therein, but do not seem to have any extra-cellular starch as the autoclaved potatoes.

[0068] When testing the taste and sensory mouthfeel of the smoothies, it appeared that the blanched and frozen potato cubes gave a grainy mouthfeel compared to the other sources of potatoes and ways of treatment.

[0069] Water separation could sometimes be observed in the smoothies and that was most evident, when using the blanched and frozen potato. The autoclaved potato gave less occurent water separation, whereas the potato flakes and pasteurised potato cubes gave rise to least separation. This observation suggests that least separation occurs in the smoothie when the swelled starch granules are within the cell and when the cells are non-associated.

[0070] The emulsion herein described contains the following ingredients:

[0071] a) at least one vegetable oil;

[0072] b) heat treated potato;

[0073] c) at least one fruit or vegetable;

[0074] d) optionally water up to 100% by weight; and

[0075] e) optionally further ingredients like minor amounts of colour and taste enhancers, like aromatic ingredients or spices.

[0076] The source of potato, in the form of whole potato and/or potato cubes, or in form of potato flakes, is heat treated before preparing the emulsion. The emulsion is prepared according to the following general procedure (Example A):

[0077] 1) providing the ingredients to be included in the emulsion in suitable amounts;

[0078] 2) pouring a certain amount of the potato solution into a falcon tube (50 ml);

[0079] 3) adding at least one vegetable oil;

[0080] 4) shaking;

[0081] 5) making an emulsion by intense stirring (turbo rex, speed 5, for 1 minute);

[0082] 6) checking the particle size distribution (PSD) and microscopy as described below.

[0083] A general procedure for preparing a smoothie may include the following steps (Example B).

[0084] A smoothie is prepared according to the following steps:

[0085] 1) providing the ingredients to be included in the smoothie in suitable amounts;

[0086] 2) mixing the ingredients to be included in the smoothie to form an emulsion;

[0087] 3) blending the mixture of step1) (hand blender for about 2 minutes);

[0088] 4) adding additional optional ingredients for dilution;

[0089] 5) mixing (for 30 seconds);

[0090] 6) check the PSD and microscopy; and

[0091] 7) checking the consistency as described below

[0092] A general procedure (Example C) for preparing a soup includes the following steps:

[0093] 1) providing the ingredients to be included in the soup in suitable amounts;

[0094] 2) mixing all ingredients and blend it using a hand blender for 2 minutes;

[0095] 3) checking the PSD and microscopy; and

[0096] 4) checking the consistency as described below Smoothies have been produced according to the method above, with different content of protein and oil. The particle size of the emulsion droplets and the potato cells with the swelled potato granule therein have been measured.

[0097] For the examples of potato emulsions given below the following recipes have been used with regard to type of potato used:

Example 1Standard Potato Flakes

[0098]

TABLE-US-00002 Raw material Percentage A: 0.15% protein Potato flakes 2.5 Rapeseed oil 6.0 Water 91.5 B: 0.25% protein Potato flakes 4.1 rapeseed oil 6.0 Water 89.9 C: 0.50% protein Potato flakes 8.2 rapeseed oil 6.0 Water 85.8

[0099] When varying the oil content of the emulsion from 1 to 40% the oil has been exchanged with water up to 100% emulsion.

Example 2: Eko Kebelco Potato Flakes

[0100]

TABLE-US-00003 Raw material Percentage A: 0.25% protein Potato flakes 3.6 rapeseed oil 6.0 Water 90.4 B: 0.50% protein Potato flakes 7.2 rapeseed oil 6.0 Water 86.8

[0101] When varying the oil content from 1 to 40% the oil has been exchanged with water up to 100% emulsion.

Example 3: Blanched frozen Potato Cubes

[0102]

TABLE-US-00004 0.17% protein Raw material Percentage Potato cubes 17.0 rapeseed oil 6.0 Apple juice 77.0

[0103] When varying the oil content from 3 to 20% the oil has been exchanged with apple juice up to 100% emulsion.

Example 4: Swedish Autoclaved Potato Cubes

[0104]

TABLE-US-00005 Raw material Percentage A: 0.15% protein Potato cubes 13.6 rapeseed oil 6.0 Water 80.4 B: 0.25% protein Potato cubes 22.7 rapeseed oil 6.0 Water 71.3 C: 0.50% protein Potato cubes 45.5 rapeseed oil 6.0 Water 48.5

[0105] When varying the oil content from 1 to 40% the oil has been exchanged with water up to 100% emulsion.

Example 5: Eko Autoclaved Potato Cubes

[0106]

TABLE-US-00006 Raw material Percentage A: 0.25% protein Potato cubes 32.1 rapeseed oil 6.0 Water 61.9 B: 0.50% protein Potato cubes 64.1 rapeseed oil 6.0 Water 29.9

[0107] When varying the oil content from 1 to 40% the oil has been exchanged with water up to 100% emulsion.

Example 6: Swedish Pasteurised Potato Cubes

[0108]

TABLE-US-00007 Raw material Percentage A: 0.15% protein Potato cubes 16.7 rapeseed oil 6.0 Apple juice 77.3 B: 0.25% protein Potato cubes 27.8 rapeseed oil 6.0 Apple juice 66.2 C: 0.50% protein Potato cubes 55.6 rapeseed oil 6.0 Apple juice 38.4

[0109] When varying the oil content from 1 to 40% the oil has been exchanged with apple juice up to 100% emulsion.

[0110] The starch granules present in the emulsion and the smoothie may appear in different ways depending on its origin and the pretreatment of the source of potato. Potato in different forms were provided and investigated using light microscopy to study the morphology of the potato cells. The potato tested were the following:

[0111] A: standard potato flakes;

[0112] B: Eko Kebelco potato flakes;

[0113] C: Blanched frozen Potato cubes;

[0114] D: Swedish autoclaved potato cubes;

[0115] E: Eko autoclaved potato cubes; and

[0116] F: Swedish pasteurised potato cubes.

[0117] The light micrographs of the starch granules in the different forms of potato studied can be viewed in FIG. 1 A-F.

Light Microscopy Observation

[0118] Microscopy observation were performed according to the following:

[0119] Sample (of smoothie, emulsion, or soup) were prepared by:

[0120] Shaking the samples for 5 times; Putting one droplet of smoothie in a small tube;

[0121] Diluting it with 5 water droplets; Stirring by using the pipet.

[0122] The diluted sample was then placed on the object glass in the microscope. The lens UMPlan FI 5x/0.15 (to get 50 magnification) was used for starch granules observation and the lens UMPlan FI 10x/0.3 (to get 100x magnification) for oil droplets observation.

Determination of Particle Size Distribution PSD

[0123] The particle size distribution (PSD) of the emulsion droplets (d32) and the starch granules (d43) has been measured using a laser diffraction analyser (Malvern Mastersizer). The mean particle size can be calculated based on the volume or the area occupied by the particles, expressed as d.sub.43 and d.sub.32, respectively.

[00001] $d_{4 .Math. 3} = \underset{i}{.Math.} .Math. n_{i} .Math. d_{i}^{4} .Math. / .Math. \underset{i}{.Math.} .Math. n_{i} .Math. d_{i}^{3}$ $d_{3 .Math. 2} = \underset{i}{.Math.} .Math. n_{i} .Math. d_{i}^{3} .Math. / .Math. \underset{i}{.Math.} .Math. n_{i} .Math. d_{i}^{2}$

[0124] Where n.sub.i is the percentage of particles with diameter d.sub.i.

Determination of the Consistency Rheology Measurements

[0125] The consistency of the smoothies was performed by measuring the visco-elastic properties at a temperature of 25 C. using a controll-stress rheometer (Malvern, Kinexus) to perform oscillatory tests. The elastic modulus (G) at the linear visco-elastic region was determined by applying a stress sweep test from 0.01 to 10 Pa at 1 Hz.

[0126] In the diagrams shown in FIGS. 2-7 it can be seen the size distributions of the oil droplets (d.sub.32) and the starch granules (d.sub.43), respectively, obtained when using differently processed potato as the potato raw material as well as increasing amount of oil and protein content in the smoothies:

[0127] The emulsions obtained with Example 1 were investigated regarding the size of the oil droplets (d.sub.32 m) as a function of the oil (1-12%) and protein content (0.15-0.50%). The results are shown in FIG. 2.

[0128] The emulsions obtained with Example 4 were investigated regarding the size of the oil droplets (d.sub.32 m) as a function of the oil (1-40%) and protein content (0.15-0.50%). The results are shown in FIG. 3.

[0129] The emulsions obtained with Example 6 were investigated regarding the size of the oil droplets (d.sub.32 m) as a function of the oil (1-40%) and protein content (0.15-0.50%). The results are shown in FIG. 4.

[0130] The smallest oil droplets were obtained from 6 to about 12% oil and 0.25% protein seems to be the optimal potato protein concentration for most of the emulsions studied. All droplet sizes are well below 90 m except at the highest oil concentrations of 30-40%.

[0131] When making smoothies based on blanched and frozen potatoes oil droplets as high as 90-100 m was achieved.

[0132] The emulsions obtained with Example 4 were also investigated regarding the size of starch granules (d.sub.43 m) as a function of the oil (1-40%) and protein content (0.15-0.50%). The results are presented in FIG. 5.

[0133] The emulsions obtained with Example 6 were also investigated regarding the size of starch granules (d.sub.43 m) as a function of the oil (1-40%) and protein content (0.15-0.50%). The results are presented in FIG. 6.

[0134] The emulsions obtained with Example 2 were also investigated regarding both the size of the oil droplets (d.sub.32) and starch granules (d.sub.43 m) as a function of the oil (1-40%) and protein (0.25-0.50%) content. The results are shown in FIG. 7.

[0135] The size of the starch granules are naturally not so dependent on the oil content as the oil droplet size. The protein content follows the starch content so with higher protein content the higher the amount of starch, which in turn gives rise to a more viscous water phase in the emulsion. For the autoclaved potato the variation in starch granule size is not that dependent on either oil or protein content, whereas for the pasteurised potato the smallest granules round 130 m are obtained at an oil concentration of about 12% and the two lowest protein concentrations. It can be noted that at the highest protein and oil concentration also a small granular size of 135 m is achieved. All these phenomena are considered connected with the viscosity of the continous phase which will be referred to below. The starch granules of the potato flakes are also well below 250 m, whereas for the blanched and frozen potato the associated granules gave rise to such large sizes as 390 m.

[0136] Further, the consistency of emulsions obtained with Example 2 has been tested. The results are shown in FIG. 8 wherein G (Pa) as a function of the oil (1-40%) and protein content (0.25-0.50%) is presented.

[0137] Also, the emulsions (A-C) obtained according to Example 4 were investigated regarding their consistency (G(Pa)). The results are shown in FIG. 9 (protein content 0,15%), FIG. 10 (protein content 0,25%), and FIG. 11 (protein content 0,50%), respectively, as a function of the oil content (1-40%).

[0138] Also, the emulsions (A-C) obtained according to Example 6 were investigated regarding their consistency (G(Pa)). The results are shown in FIG. 12 (protein content 0,15%), FIG. 13 (protein content 0,25%), and FIG. 14 (protein content 0,50%), respectively, as a function of the oil content (1-40%).

[0139] The emulsions obtained according to Example 3 were investigated regarding its consistency (G(Pa)). The results are shown in FIG. 15 as a function of the oil content (1-20%) having a protein content of 0,17%.

[0140] Usually with increasing oil content the consistency is enhanced but this is only the case with the potato emulsions having the lowest viscosity, i.e. the emulsions made out of blanched and frozen potatoes and Eko kebelco potato flakes. Especially the blanched and frozen potato emulsions have a very low elastic modulus (G) of 0.23 Pa with 20% oil and a protein concentration of 0.17%, whereas the emulsions based on Swedish autoclaved potato cubes and Swedish pasteurised potato cubes give a G of 0.6 and 1.8 Pa, respectively, at the same oil concentration of 20% using a lower protein content of 0.15%. Using the higher protein contents of 0.25 and 0.50% for the Swedish autoclaved potato cubes and Swedish pasteurised potato cubes substantially higher viscosities can be achieved especially for the pasteurised potato, where in the latter case G:s as high as 100-600 Pa can be obtained. For emulsions with this high consistency however the viscosity is lowered with increasing oil content, but still with an oil content of 6% and a protein concentration of 0.50% a G of 500 Pa is achieved for the pasteurised potato. This is the neighbourhood of the consistency of a bearnaise sauce for example, which implies another application area for these type of potato based emulsions. Evidenly, the capacity to form a good consistency in the water phase of the emulsion is very dependent on the type of processing the potato has been subjected to before being used in the potato based emulsion. The best type of processing of the potato seems so far to be the pasteurised potato.

Example 7 : Industrial Preparation of Smoothie

[0141] Smoothies with berries, such as sea buckthorn, blueberry and raspberry added have also been made industrially at an amount of about 2 tons each. The potato source was Kebelco Eco potato flakes to a concentration of 3% and the rapeseed oil concentration was 6%, berry addition 10% and the rest was apple juice. The smoothies produced had good colour and consistency and tasted good. The measurements of the oil droplets D[3,2] and starch granules D[4,3]can be seen below and they are within limits set by the patent.

TABLE-US-00008 Sample D[3, 2] D[4, 3] Raspberry Eco 64.260 180.029 60.685 186.636 Blueberry Eco 67.848 185.594 66.098 188.789 Buckthorn Eco 63.978 181.545 63.176 168.809

[0142] While the invention has been described in connection with what is presently considered to be the most practical embodiments, it is to be understood that the invention is not to be limited to the disclosed embodiments, but on the contrary, it is intended to cover various modifications and equivalents included within the spirit and scope of the appended claims.

POTATO EMULSION

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A23L35/10

HUMAN NECESSITIES

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A23L2/52

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Abstract

Claims

Description