DE4344468A1 - Prodn. of powder prods. from fresh fruit and vegetables - Google Patents

Abstract

Prodn. of dry powder prods. from fresh plant materials, esp. fruit and vegetables comprises comminuting the material; opt. blanching it and partially removing moisture; washing or mixing it with an alcohol or ketone dehydrating liq.; separating the mixt. into solid and liq. phases; drying the solid phase, combining the liq. phase with the liq. removed by drying the solid phase; and grinding the solid phase to a powder. The starting material is comminuted under mild conditions to preserve its cell structure. The dehydrating liq. serves to extract constituents, including flavours, from the cells and to fix colloidal substances in the cells. The amts. of constituents retained in the solid phase after drying, and its hygroscopicity, swelling properties, water-binding capacity, colour and organoleptic properties, are controlled by the concn. and compsn. of the dehydrating liq. in each wash and by the no. of washes.

Description

The invention relates to a method for dry powder extraction from fresh vegetable raw materials, especially fruits and vegetables with characteristic Cell structure for the production of food components and condiments such as sauces and soups without non-product Additives in which the raw material is crushed, possibly blan chipped and partially dehumidified and with a Drying liquid washed out of alcohol or ketone or is mixed, then the mixture into a solid and separated into a liquid phase, the solid phase dried, the liquid from both phases recovered and the solid phase ground into powder becomes.

Processes are known in which powder is obtained by grinding beforehand warm air-dried lumpy vegetable raw materials getting produced. This depends on the technical solution a more or less high energy and Time required, the product being in its  Cell structure changed significantly due to shrinkage Water absorption capacity, measured by the initial water content declines and the swelling time is ready to eat Processing usually takes hours.

The swelling time can by hydrothermal digestion of the fresh product in a separate process step between two drying processes what however requires a separate expenditure of energy. The Grinding of the product dried in this way increased with the enlargement of the surface the hygroscopicity of the end product, which is why it often forms clumps tends to not be converted back into powder can (TANTSCHEFF, S .: Technology of conservation of Fruit and Vegetables, Christo G. Danoff Verlag, Plovdiv 1981; HEILSCHER, K .: Technology of fruit and vegetable processing processing, raw material preparation and processing, 5. Teaching letter, Central Office for HS Distance Learning Dresden 1985; LAZA, M.E. and MIERS, J.C .: "Improved Drum-Dried Tomato Flakes "Food Technology (25), pp. 830-832).

Methods are also known in which a previously shredded herbal product on hot surfaces is contact dried. As a rule, flakes fall of different sizes, which, if necessary, by Grinding can be further crushed. The applicability depends essentially of the thermoplastic and comparable structural properties of the goods to be dried, that to overcome adverse properties of this kind  often mixed with foreign substances before drying must be, or not at all in this way is drying. (BIMBENET, J. J .: "The drying in the Agriculture and Food Industry ", 4th booklet, Publisher SEPANIC Paris, 1978; BIELIG, J.J., WOLF, I. and SCHWAIGER, M.: "Development of methods for investigation and production of dried vegetables with optimal Suitability value ", The industrial fruit and Vegetable Recycling, Year 62, No. 16-18, 1977).

All these known methods have in common that the original cell structure disadvantageous due to shrinkage is changed in the sense of the later source properties.

US Pat. No. 2,118,405 describes a method for the production a banana concentrate known, in which the porridge ripe bananas with 95% alcohol, preferably pure Ethyl alcohol, in a mass ratio of at least 40 up to 60% of the water contained in the porridge at 15 to 35 ° C is mixed for 4 to 6 hours and then separated the solid components and be dried.

Due to the completed ripening process of Bananas is not a self-contained structured one Fabric present, but only glued together Single cells and partially enclosed in them Starch grains.  

Furthermore, from US Pat. No. 3,340,068 a method for Reduction of shrinkage when drying Beans known to be autoclaved and therefore swollen seed vegetables, which after deterrence with Cold water is dried with 95% ethyl alcohol. Again, there is no characteristic cell structure available.

With these known process regimes sensory properties, the hygroscopicity and the Swelling and dissolving properties of fruits or vegetables with sufficiently pronounced cell structure is not sufficient be influenced or maintained.

A recovery or even the cessation of Ingredients including the volatile flavors certainly not possible.

In this known state of the art Invention based on the object, a method of to create the kind of setting mentioned above targeted properties such as quantity and type of content and flavorings, the hygroscopicity, the Source properties and the solution properties in the Dry powder enables and at the same time recovery of volatile aromas.

This is the case with the procedure of the type mentioned at the beginning solved according to the invention in that the comminution of the vegetable raw material while preserving the spatial structure of the cells is carried out and the drying liquid for targeted Removal of the ingredients including flavorings  from the cells as well as to fix the colloidal solutes in the cells, d. H. for solidification, is used, the amount of ingredients that Hygroscopicity, the swelling properties, the Water retention, the color value and the sensory properties of the solid phase after the Drying process with the concentration and Composition of the drying liquid per wash and the number of washes.

The vegetable raw material to be dried becomes previous shredding, for example by grating, Rubbing, tearing, cutting and if necessary by peeling or about maceration and thermal treatment, a digestion and a first fixation of the cell substance and after a partial drainage in Evaporator systems in a mass ratio of 1: 1 to 1: 2 with a mixture of 70 to 100% by mass, preferably 80 to 96% by mass, alcohol or ketone, balance water, approximately Intensely mixed or washed for 10 to 15 minutes.

The washing or drying liquid can vary depending on Requirement organic and mineral substances, for example dissolved salts and / or sugar and / or Acids, which are added in type and concentration largely correspond to those in the product to be dried. Salt is preferably used Concentrations from 0.1 to 0.5%, lemon, apple or tartaric acid from 0.5 to 1.0%, sucrose, invert sugar or fructose in concentrations around 10%. The addition can also be gradual according to a characteristic be made.

This leads to an improvement in the sensory quality of the Dry product, but usually increases its Hygroscopicity and lowers its swelling and Water absorption.  

According to an advantageous embodiment of the invention alcohols or ketones with 1 to 5 carbon atoms each Molecule, preferably ethanol, used.

The more or less dewatered solid particles, the so-called solid alcoholic phase, then of the liquid, the so-called liquid alcoholic phase, with technical known per se Agents separated and these in dryers, preferably under vacuum, freed from the alcohol / water mixture. The removal of the liquid from the solid phase takes place at temperatures from 40 ° C to 90 ° C, whereby the temperature between 5 sec. and 2.5 hours from acts on the outside of the product particles.

The vapors escaping are condensed. The o. a. Liquids and the condensate are then in Evaporation / distillation plants separated in Solvents for recirculation within the process, volatile flavors and aqueous solution of the product withdrawn substances, for example soluble carbohydrates, Acids and salts. The aqueous solution can be Concentrate further use or storage.

In the development of the inventive concept, the wash the solid particles before drying with more or less concentrated solvent depending on the Production target can be repeated any number of times.

With the concentration and composition of the Solvent per wash and the number of washes According to the invention, the hygroscopicity Water retention, the color value and also the sensory properties set.  

The advantage is that the quality depends on The end product can be modified as required, in particular the increase in Water retention capacity in reverse proportion to the development of sensory quality features stands.

The water retention capacity usually goes beyond natural water content of the raw material. Drying in a solvent of the beginning described type largely prevents negative thermal influences on the original fabric and Cell structure as seen from the hot air and Contact drying ago are known.

It is particularly advantageous that after the Dry powder produced according to the method of the invention without additives for the production of Food components such as sauces and soups can be used.

At the same time as the drying process becomes more or less get concentrated liquid depending on Raw material for the production of liquid condiments, Soups and sauces or used as a fermentation substrate can be.

The amount and composition of the soluble substance in the The product to be dried can be used according to the invention the choice of the regime of alcoholic drying adjust, preferably 25% to 75% 35 to 45%, the original amount of ingredients and flavorings are obtained as soluble substances in the powder become.  

The method according to the invention enables fresh vegetable raw materials, especially fruits and vegetables, to win a dry powder in a short time that ever modified sensory swelling and Has water binding properties and its Hygroscopicity when drying, if necessary can be lowered. Thermoplastic properties of the dry powder obtained are largely minimized or completely excluded.

Both components can be combined in whole or in part.

By deliberately controlled washing out only one minor part of the ingredients and / or flavorings as well as the insoluble substances of the tissue substance remains the original fabric structure largely exist and also preserve the natural taste.

Further advantages, details and essential to the invention Characteristics result from the following Examples:

example 1

Fresh tomatoes are said to be a dry tomato powder be obtained, its soluble substance in the powder 36% of the original amount in the sugar concentration and 42% is set in the acid concentration. For this purpose, a concentrate is made from fresh tomatoes a dry matter content between 35 and 40% manufactured.

1 kg of this tomato concentrate is 84% by mass Intensive ethanol in a mass ratio of 1: 1 for about 15 minutes mixed or washed. The mixture is by means of  a centrifuge into a liquid phase containing ethanol, about 1.25 to 1.35 kg, separated. In a well-known Apparatus, for example a vacuum drum dryer or vacuum drying cabinet, this solid phase is under Recovery of the ethanol gently dried and then ground. About 0.20 to 0.23 kg is obtained Dry powder, which has a sugar concentration of 35.9% and an acid concentration of 41.9% of its original quantity.

The liquid phase and the ethanol-containing condensate the drying process becomes a rectification subject.

The ethanol recovered here can be mixed can be used with additional tomato concentrate. Besides becomes an enriched with tomato ingredients By-product, about 0.60 to 0.80 kg, with a Dry matter content between 20 and 30%, which can be used as a base for seasonings.

It was surprisingly found that the content of soluble substances, especially sugar, in Dry powder in addition to the composition of the raw material, also on the condition of the cell walls and the concentration of the Alcohol - as below using the example of ethanol listed - depends:

As the concentration of ethanol decreases, the Content of soluble substances, especially sugar, in the Powder. The sensory changes to taste and smell run parallel to it. From the dyes the yellow components are preferably removed; the alcohol-insoluble lycopene remains in the tissue, which improves the red color value. The Swelling behavior and the rate of water absorption as well as the source number increase with increasing Washing out the soluble substances. At the same time, it increases Powder absorption capacity for all kinds of flavors, what the intended later processing of Meaning is.  

All washed-out fabrics can be found in the concentrated liquid phase again and so different uses. It happens below an alcohol concentration of 60% no usable drying effect.

Example 2

1 kg of washed, blanched and grated carrots are with 84 mass% ethanol in the mass ratio of 1: 1 mixed intensively for about 15 minutes. The further one Treatment is as described in Example 1. Then about 60 to 70 g of dry carrot powder and between 700 and 950 g carrot base for seasonings obtained with a dry matter content of 7 to 10%. The ratio of ethanol concentration to quality of the end product corresponds essentially to that of Example 1.

Example 3

1 kg of peeled, pitted and grated apples with 84 mass% ethanol in a mass ratio of 1: 1 transferred. The mixture is stirred intensively for 15 minutes. After separation of the liquid phase, the solid phase dried in a vacuum drying cabinet and then ground. This produces 45 to 55 g Apple dry powder. After separating the ethanol from 300 to 320 g of the liquid phase Apple extract with 20 to 25% dry matter content  won that as a beverage base or for fermentation can be used.

The recovered from the solid and liquid phase Ethanol is used again in the process. The ratio of ethanol concentration to quality of the end product corresponds essentially to that of Example 1.

Claims (10)

1.Procedure for the production of dry powder from fresh vegetable raw materials, especially fruit and vegetables, with a characteristic cell structure for the production of food components and seasonings such as sauces and soups without additives, in which the raw material is crushed, blanched and partially dehumidified as well as with a drying liquid Alcohol or ketone is washed or mixed, then the mixture is separated into a solid and a liquid phase, the solid phase is dried, the liquid is recovered from both phases and the solid phase is ground into powder, characterized in that the comminution of the vegetable Raw material is carried out gently while maintaining the spatial structure of the cells and the drying liquid is used at the same time for the targeted removal of the ingredients including aroma substances from the cells and for fixing the colloidally dissolved substances in the cells, ie for solidification ird, the amount of the ingredients, the hygroscopicity, the swelling properties, the water binding capacity, the color value and the sensory properties of the solid phase after the drying process with the concentration and composition of the drying liquid per wash and the number of washes are adjusted. 2. The method according to claim 1, characterized, that the crushing is a grating, rubbing, tearing, Cutting and peeling if necessary. 3. The method according to claim 1, characterized, that crushing over a maceration and a thermal treatment, a digestion and a first The cell substance is fixed. 4. The method according to claim 1, characterized, that a mixture as washing or drying liquid from 70 to 100% by mass, preferably about 80 to 96% by mass alcohol or ketone, balance water, is used.   5. The method according to claim 4, characterized, that the washing or drying liquid dissolved salts and / or sugar and / or acids are added which largely in kind and concentration to those in the drying product. 6. The method according to claim 5, characterized, that the addition is gradual. 7. The method according to claim 1, 4 to 6, characterized, that alcohols or ketones with 1 to 5 carbon atoms each Molecule, preferably ethanol, are used. 8. The method according to claim 1 to 7, characterized, that with washing out part of the ingredients and fixation of colloidally dissolved and insoluble Substances of the tissue substance the hygroscopicity of the Dry product reduced, the swelling properties and the water retention capacity can, however, be increased   9. The method according to claim 1 to 8, characterized, that the removal of the liquid from the solid phase at temperatures from 40 ° C to 90 ° C, preferably is carried out under vacuum, the temperature from 5 seconds to 2.5 hours from the outside onto the Acts on product particles. 10. The method according to claim 1, characterized, that the amount of soluble substance to be dried Product to 25% to 75%, preferably 35 to 45%, their original amount is discontinued.