Process for making a reduced-calorie fruit and/or vegetable spread
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A technology for spreading material and fruit, which is applied in the direction of heating preservation of fruits/vegetables, preservation of fruits/vegetables with sugar, preservation of fruits/vegetables by bleaching, etc. Taste and texture, increased nutrient absorption, texture-enhancing effects
Inactive Publication Date: 2004-06-16
BOCABEAR FOODS
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Summary
Abstract
Description
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Problems solved by technology
Unfortunately, certain varieties of fruit (particularly berry varieties) cannot be used in fruit spread preparations made by the Waredorf method as the fruit must be stable against processing stresses
Furthermore, fruit spread preparations made by the Waredorf method have or tend to have a texture similar to gelatin jelly (e.g., JELL-O®), which is very watery and unsuitable for spreading, e.g., on toast
In addition, fruit spread preparations prepared using the Waredorf method have an extremely short shelf life even at refrigerated temperatures.
Method used
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Examples
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Effect test
Embodiment 1
[0047] Example 1 - Strawberry Fruit Spread
[0048] According to a preferred embodiment of the present invention, the following ingredients by weight were combined and mixed together at room temperature using a Breddo Likwifier mixer and a Groen scraped-surface mixer to form a slurry:
[0049] 0.5-5% low ester citrus pectin
[0050] 0.5-3% inulin
[0051] 12-20% white grape juice concentrate, Brix 68
[0052] 10-20% organic liquid sugar, Brix 72
[0053] This slurry is mixed with about 55-70% of the strawberries until the mixture or blend has a uniform consistency. This mixture is then pumped through a wiped-surface heat exchanger where the mixture is heated and held at 180°F-225°F for about 2-3 minutes. Next, the mixture is passed through a second wiped-surface heat exchanger to partially cool the mixture—finally, this partially cooled mixture is packaged in squeeze tube packaging.
Embodiment 2
[0054] Example 2 - Raspberry Smoothie Flavor
[0055] According to a preferred embodiment of the present invention, the following ingredients were mixed together at room temperature using a Breddo Likwifier mixer and a Groen scraped-surface mixer to form a slurry:
[0056] 1-5% low ester citrus pectin
[0057] 1-3% inulin
[0058] 15-35% white grape juice concentrate, Brix 68
[0059] 15-35% organic liquid sugar, Brix 72
[0060] 40-65% raspberries
[0061] When the slurry or emulsion is formed, the mixture is pumped through a wiped-surface heat exchanger and heated and held at 180°F-225°F for about 2-3 minutes. Next, the mixture is passed through a second wiped-surface heat exchanger to partially cool the mixture to 45°F-165°F. Finally, pack this partially cooled mixture in suitable packaging.
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Abstract
A process for making, or preparing, a reduced-calorie fruit and / or vegetable spread product including whole, natural fruit(s) and / or vegetable(s), or combinations thereof, having improved flavor, texture (e.g., mouth feel), color, and nutritional value as compared to fruit and / or vegetable spread products made with conventional processes. More particularly, the process of the present invention includes a pasteurization step, using a swept-surface heat exchanger, for making fruit and / or vegetable spread products having reduced caloric and sugar content and having increased soluble dietary fiber content. The minimal processing of the present process enables the produced fruit and / or vegetable spread products to retain flavor, texture, color, vitamins and other nutrients which are, typically, lost in traditionally-processed fruit and / or vegetable spread products. The process' preferable use of squeeze tube packaging eliminates the need for cutlery in order to use or consume the fruit and / or vegetable spread products and serves to make the products more portable.
Description
technical field [0001] The present invention relates generally to the field of low-calorie fruit and vegetable spread preparations and, in a preferred embodiment thereof, to methods of making or preparing low-calorie, natural, whole fruit and / or vegetable spread preparations fortified with dietary fiber. Background technique [0002] Many people prefer to spread fruit or vegetable spreads such as jams, jellies, purees and dried fruit on top of other food products to take advantage of the flavor and nutritional content of the fruit or vegetable spread to enhance the flavor and nutritional value of other food products . Typically, such fruit or vegetable spreads contain a fruit or vegetable component and a sugar component, but also contain nutritive carbohydrate sweeteners, spices, acidulants, pectin (i.e., in sufficient amounts to compensate for the fruit or vegetable natural deficiencies in), buffers and anti-foaming agents, preservatives and other ingredients or agents use...
Claims
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Application Information
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