SINGLE-PORTION FOOD COMPOSITION AND PRODUCTION METHOD IN WHICH PECTIN / FIBER FRACTIONS OF FRUIT BY-PRODUCT AND BONE MARROW EXTRACT ARE STABILIZED IN A HYBRID GEL MATRIX.

Abstract

The invention relates to a single-serving hybrid gel food composition prepared by combining an extract base obtained from marrow and / or bone marrow with pectin and / or dietary fiber fractions obtained from fruit processing by-products and stabilizing the resulting mixture in a pectin-based gel matrix, and the method of producing said composition.

Description

1 TARIFF BONE MARROW WITH PECTIN / FIBER FRACTIONS FROM FRUIT BY-PRODUCT. THE ONLY EXTRACT IN WHICH IT IS STABILIZED IN A HYBRID GEL MATRIX. PORTION-SIZED FOOD COMPOSITION AND PRODUCTION METHOD TECHNICAL FIELD The invention involves the use of an extract base obtained from marrow and / or bone marrow, in fruit production. combined with pectin and / or dietary fiber fractions obtained from processing by-products and stabilization of the resulting mixture within a pectin-based gel matrix. The single-serving hybrid gel food composition prepared by means of... The topic relates to the method of producing the composition. PREVIOUS TECHNIQUE In food and meat processing, marrow and boneless bones are produced as byproducts. These bones contain collagen, protein, and calcium and phosphate minerals. However, it can be used in low value-added applications or as waste. They can be removed. Therefore, these bones are used in food production. converting raw materials into usable components both increases the utilization of raw materials and... This is important both for increasing production and for utilizing by-products. Protein and collagen-derived components are extracted from bones using hot water. Liquid extracts containing amino acids and mineral components can be obtained. However, The composition of the resulting extract depends on the bone raw material used and the extraction process. This can vary depending on the temperature and extraction time. Extraction Changes in duration and temperature facilitate the transition of protein and mineral components to the liquid phase. It can have an effect. Long-term heat treatments, however, lead to a reduction in volatile components and 25 This can lead to increased oxidative changes. Therefore, bone extract... It is important that it is prepared under specific temperature and time conditions. Another characteristic of bone extract is that its fat, protein, and mineral components remain the same. It is the ability to contain it within the system. Especially the oil phase, then the pectin of the extract. Phase separation and structural instability can occur if it is placed inside a gel system containing 30. This can cause problems. Therefore, reducing the fat phase after extraction and Removal of solid particles by filtration, gel composition These are among the procedures that can be carried out before preparation. 2 Plant-derived pectin is used in food products to form gels. Pectin is a polysaccharide. The gel-forming behavior of pectin depends on the degree of methoxylation. Gel formation in low methoxylated pectins is mediated by calcium ions. This can be achieved. In highly methoxylated pectins, however, gel formation depends on pH and solubility. This can be achieved by controlling the amount of solid matter. 5 Apple pulp, citrus peels, pomegranate peels, and similar fruit processing by-products. The products are among plant-based raw materials containing pectin and dietary fiber. This side effect Extraction of pectin and / or fiber-containing fractions from products, fruit processing by-products This makes it possible to reuse their products in food formulations. However, a bone extract that may contain protein, minerals, and a certain amount of fat can weigh 10%. Incorporating pectin into a gel system is not a simple mixing process. The ions present in the system can affect the gelling behavior of pectin, the oil phase. This can make it difficult to maintain a homogeneous structure and the protein and polysaccharide components Interactions between them can lead to structural problems that may manifest as phase separation or fluid release. This can be the reason. 15 In the current state of the art, pectin-based gel compositions and gelatin, pectin Various food products are known to use gelling agents such as agar. However, the animal phase consisting of bone and / or marrow extract and fruit processing pectin and / or fiber fraction obtained from by-products within the same product combination and gelation conditions suitable for LM or HM pectin of the system in question 20 There is no literature on converting it into a single-serving hybrid gel product. No source could be reached. THE PURPOSE OF THE INVENTION The purpose of the invention is to develop 25 types of bones, with and / or without marrow, that can be used in food production. converting it into an extract base and using that extract base in fruit processing the same gel matrix as pectin and / or dietary fiber fractions obtained from the products The aim is to ensure that they are combined within it. Another objective of the invention is to process bone extract at a specific temperature, time, and bone-water ratio. preparation within the ratio, reduction of the oil phase after extraction, and 30 Suitable for use in gel compositions by enabling filtration. The goal is to obtain an animal base. Another purpose of the invention is to extract pectin from fruit processing by-products. and / or by combining dietary fiber fractions with bone extract, both animal-derived 3 and the use of plant-derived ingredients in the same food product. to provide. Another purpose of the invention is to differentiate between pectin based on its methoxyl degree. The aim is to enable the application of gelation pathways. Accordingly, low methoxylated pectin Calcium ions are utilized in the applications, high methoxyl 5 In applications using pectin, pH and the amount of soluble solids affect gel formation. It is being arranged in a way that will provide this. Another purpose of the invention is to ensure that the resulting composition is preserved after filling. stabilized using one of the following options: cooling, freezing, or pasteurization. The aim is to enable it to be processed and made into single-serving products. 10 LIST OF FIGURES Figure 1. Starting from the preparation of bone raw material, extraction, and fat phase. separation, filtration, pectin and / or fiber fraction from fruit byproduct preparation, combining animal and plant phases, gelation, filling and 15 It shows the production flow consisting of stabilization processes. The corresponding numbers in the figures are: 1. Bone raw material 2. Washing and sorting process 20 3. Extraction process 4. Separation of the oil phase process 5. Filtration process 6. Bone / marrow extract base 7. Fruit byproduct 25 8. Pectin and / or fiber extraction 9. Pectin and / or fiber fraction 10. Mixing and homogenization process 11. Gelation process 12. Single-serving filling process 30 13. Stabilization process 14. The ultimate hybrid gel product 4 DETAILED DESCRIPTION OF THE INVENTION The food composition developed within the scope of the invention is of animal origin. The extract phase and the plant-derived pectin and / or dietary fiber fraction share the same gel structure. It is based on bringing together animal phases with and / or without marrow. It consists of an extract obtained from bones. The plant phase is obtained from fruit processing. 5 It contains pectin and / or dietary fiber fraction obtained from the products. Bone / marrow extract, collagen and gelatin precursors, and amino acids used in the invention. It is a liquid phase containing mineral components including calcium and phosphorus. The composition of the extract depends on the bone raw material and the extraction conditions applied. This can vary. Therefore, the extraction process requires specific temperature, time, and bone-10 This is carried out within the specified water ratio ranges. In the production flow shown in Figure 1, bone raw material (1) is first washed and is subjected to classification (2). The prepared bone raw material is then Then it is subjected to extraction process (3). Extraction process (3) between 85°C and 98°C at temperatures between and for periods between 4 and 12 hours 15 The extraction is performed using a bone-to-water ratio of 1:2 to 1:4. It is located between them. The given bone-to-water ratio is weight-based. The invention is a In this application, extraction is preferably carried out at temperatures between 90°C and 95°C and 8 The process takes between 1 and 12 hours. The extraction results in bone loss. a bone / marrow extract containing components that can pass into the liquid phase in its raw material 20 is obtained. Extraction temperature and time within specified ranges. maintaining the same process conditions so that they can be reapplied in different production batches. It provides. The liquid phase obtained after extraction is separated from the oil phase (4) This process (4) reduces the amount of fat in the extract. It is aimed at reducing the fat phase, then processing the animal extract into pectin-containing components. It helps to preserve the phase structure during integration with the system. Following the separation of the oil phase, the filtration process (5) is applied. In one stage of the filtration process, filtration with a mesh size between 200 µm and 500 µm is applied. In one configuration of the invention, this can be followed by a more refined filtration process. 30 Bone / marrow to be used in mixing and gelation stages as a result of filtration. The extract base (6) is obtained. The obtained extract base is called a part of the invention. In this application, concentration procedures can be applied. Concentration procedure This is an optional process that can be applied depending on the product formulation. It is used. The plant phase of the invention is a fruit fraction containing pectin and / or dietary fiber. It consists of the following fruit fractions: apple pulp, citrus peels, and pomegranate. It can be obtained from the peel and similar fruit processing by-products (7). Fruit 5 by extraction for the purpose of obtaining the byproduct (7), pectin and / or fiber fraction It is subjected to the process (8). This extraction is carried out between pH 1.5 and 3.0, and between 60°C and 100°C. at temperatures between and for durations between 0.5 and 6 hours This process is carried out. As a result of this process, fruit containing pectin and / or dietary fiber is obtained. fraction (9) is obtained. In the formation of the vegetative phase, the fruit side 10 The fraction obtained from the products (7) can be used as well as commercial pectin. It can be used. The commercial pectin used is either low methoxylated pectin (LM) or high methoxylated pectin. It can be methoxylated pectin (HM). Fiber obtained from fruit byproduct (7) It is also possible to use the fraction together with commercial pectin. Mixing bone / marrow extract base (6) with pectin and / or fiber fraction (9) and 15 In the homogenization process (10), the animal extract is brought together. and obtain a mixture in which the plant fraction is distributed within the same composition. This mixture is then stabilized within a gel matrix. Mixture gelation for the purpose of co-structuring animal and plant phases. It is subjected to the process (11). Phase separation and syneresis with gelation process (11) 20 The aim is to create a stable hybrid gel structure in which the components are reduced. The gelation process (11) differs depending on whether the pectin used is LM or HM pectin. These two gelation processes (11) are carried out as alternatives to each other. It is applicable. In applications using LM pectin, gel formation occurs via Ca²⁺ ions. 25 It is based on ionic cross-linking. Calcium lactate as a source of Ca²⁺, Calcium citrate or calcium chloride can be used. LM contains bone / marrow extract in a pectin-containing composition between 30% and 70%. fruit fraction between 10% and 35%, LM pectin between 0.5% and 2.0%, calcium The salt content can range from 0.02% to 0.40%, and the co-solute content can range from 0% to 10%. 30 The pH of the composition in question is between 3.2 and 4.8. LM In this system, ionic reactions occur as a result of the interaction between pectin chains and Ca²⁺ ions. A cross-linking-based gel network is formed. Thus, bone / marrow extract 6 a structure is obtained in which fruit-derived components are held within a gel matrix. is being done. In the alternative application using HM pectin, gel formation occurs at low pH and solubility. It is based on controlling the solid matter content. HM contains pectin. In the composition, bone / marrow extract is between 25% and 60%, and fruit fraction is between 15% and 5%. between 45%, HM pectin between 0.4% and 1.5%, and co-solute between 5% and 25%. It can be found. The pH value of this composition is between 2.5 and 3.8. Sugar, polyol, and maltodextrin can be used as co-solutes. HM pectin in the system, as a result of the simultaneous regulation of pH and soluble solid content Gel 10 based on hydrogen bonds and hydrophobic interactions between pectin chains formation is carried out. pH regulation in both gelation processes (11) Organic acids can be used for this purpose. As a result of the mixing and homogenization process (10) and the gelation process (11) bone / marrow extract, fruit-derived pectin and / or fiber fraction, and selected gelatin. A hybrid gel composition containing the system is being created. The prepared composition is 15 then it is taken to the filling process (12). Filling is done in single portion product format. This is done in separate portions. Thus, the final gel composition is divided into individual portions. It can be packaged. After filling, the product undergoes stabilization process (13). Stabilization is achieved by using cooling, freezing, or pasteurization. This can be achieved. Products requiring cold chain application will be kept at temperatures between +2°C and +4°C for 20 days. Freeze-stabilized products can be stored at -18°C. Alternatively, pasteurization can be applied in conjunction with hot filling. Filling and As a result of completing the stabilization processes, the final hybrid gel product (14) is obtained. It is produced. The final product contains animal-derived bone / marrow extract and plant-based ingredients. The derived pectin and / or dietary fiber fraction is located within the same gel matrix. 25 The product can be prepared in single-serving gel format, or as gel cubes or aspik-like products. It can also be prepared in a structured food form.

Claims

7 REQUESTS 1. Animal-derived bone / marrow extract with plant-derived pectin and / or dietary a hybrid gel food in which the fiber fraction is located within the same gel matrix It is a method for producing its composition, and its characteristic is; 5 - bone raw material (1) subjected to washing and classification process (2) eclipse, - bone raw material (1) subjected to washing and classification process (2), Obtaining bone / marrow extract containing components that can pass into the liquid phase subjected to extraction process (3) for the purpose of 10 - the liquid phase obtained as a result of the extraction process (3) contains oil (4) subjected to the process of separating the oil phase in order to reduce its quantity eclipse, - bone / marrow by applying filtration process (5) to the liquid phase in which the fat phase is reduced Obtaining the extract base (6), 15 - pectin and / or dietary fiber obtained from fruit processing by-products (7) the supply of fraction (9) and / or commercial pectin as a plant phase, - the said bone / marrow extract base (6) with the said plant phase (10) bringing together in the mixing and homogenization process, - the mixture obtained as a result of the mixing and homogenization process (10), 20 Structuring animal phase and plant phase within the same gel matrix for this purpose, either low methoxyl pectin or high methoxyl pectin is used. Performing the gelation process (11), - hybrid gel composition obtained as a result of the gelation process (11) subjected to the filling process (12) and after the filling process (12) the word 25 subjected to stabilization process of hybrid gel composition (13) including the process steps for obtaining the final hybrid gel product (14) It is characteristic.

2. It is a method according to claim 1, and its characteristic is that the extraction process is between (3) 85°C and 98°C at temperatures between, for periods between 4 and 12 hours, and based on weight 30 It is characterized by being performed at a bone-to-water ratio between 1:2 and 1:

4. 8 3. It is a method according to claim 2, the characteristic of which is that the extraction process is (3) between 90°C and 95°C at temperatures between and for periods between 8 and 12 hours It is characterized by its implementation.

4. It is a method according to claim 1, and its characteristic is that the filtration process is between (5) 200 µm and 500 It is characterized by its inclusion of filtration between µm. 5 5. A method according to claim 4, characterized by its filtration between 200 µm and 500 µm. It is characterized by a more refined filtration process.

6. It is a method according to claim 1, and its characteristic is that it is obtained as a result of the filtration process (5). by subjecting the obtained bone / marrow extract base (6) to concentration process It is characterized by: 10 7. It is a method according to claim 1, the characteristic of which is that the fruit processing byproduct (7), pectin pH 1.5 for obtaining fruit fraction containing dietary fiber (9) between 3.0 and 60°C, at temperatures between 60°C and 100°C, and for 0.5 to 6 hours. It is characterized by being subjected to extraction process (8) during the periods between them.

8. It is a method according to claim 7, the characteristic of which is; the fruit processing byproduct (7) apple 15 It must contain at least one of the following: pulp, citrus peel, or pomegranate peel. It is characteristic.

9. It is a method according to Claim 1, characterized by the use of low-methoxyl pectin. In the gelation process (11), between 30% and 70% of bone / marrow extract, fruit fraction between 10% and 35%, low methoxylated pectin between 0.5% and 2.0% 20 between 0.02% and 0.40% of the calcium salt and 0% to 10% of the co-solute. a region where the pH value is between 3.2 and 4.8 the composition undergoes ionic cross-linking via Ca²⁺ ions. It is characterized by its seizure.

10. It is a method according to claim 9, and its characteristic is that calcium 25 is used as a source of Ca²⁺. the salt must be at least one of the following: calcium lactate, calcium citrate, and calcium chloride. It is characterized by...

11. A method according to Claim 1, characterized by the use of highly methoxylated pectin. In the gelation process (11), between 25% and 60% of bone / marrow extract, fruit fraction between 15% and 45%, high methoxylated pectin between 0.4% and 1.5% 30 between and where the co-solute is between 5% and 25%, and the pH value is between 2.5 and pH and soluble solids content in a composition between 3.8 gel formation is achieved by arranging them together It is characteristic. 9 12. A method according to claim 11, characterized by the fact that the co-solute in question is a sugar, polyol and It is characterized by the presence of at least one maltodextrin.

13. A method according to claim 9 or 11, the characteristic of which is; during the gelation process (11). It is characterized by the regulation of pH using organic acids.

14. It is a method according to claim 1, and its feature is that the filling process is (12) hybrid gel 5 will allow the composition to be packaged in separate portions It is characterized by being produced in a single-serving product format.

15. It is a method according to claim 1, and its feature is that the stabilization process is cooling (13), by carrying out at least one of the freezing or pasteurization processes It is characterized by: 10 16. It is a method according to claim 15, the characteristic of which is that the stabilization process is between (13) +2°C. Cold chain application at temperatures between +4°C or freezing at -18°C It is characterized by being carried out through implementation.

17. It is a method according to claim 15, the characteristic of which is that the stabilization process is (13) hot. It is characterized by being carried out by applying pasteurization along with filling. 15 18. An animal-derived extract phase and a plant-derived phase in the same gel matrix. It is a hybrid gel food composition in which bone marrow is brought together, and its characteristic feature is that it contains bone marrow. collagen and gelatin precursors, amino acids obtained from and / or marrowless bones a bone / marrow extract containing mineral components including calcium and phosphorus It is characterized by containing pectin obtained from fruit processing by-products. 20 19. According to claim 18, the hybrid gel is a food composition, characterized by being a byproduct of fruit processing. It is characterized by containing a fraction of dietary fiber obtained from its products.

20. The hybrid gel food composition is defined in accordance with claim 18 or 19, and its characteristic is; pectin containing at least one of the following: apple pulp, citrus peel, and pomegranate peel It is characterized by being obtained from a fruit processing byproduct. 25 21. A hybrid gel food composition according to any of claims 18-20, and its characteristic is: the pectin in question is either low methoxylated pectin (LM) or high methoxylated pectin It is characterized by being (HM).

22. According to claim 21, the hybrid gel food composition is characterized by its low methoxylin content. Bone / marrow extract between 30% and 70%, if it contains pectin (LM), 10-30% between 35% fruit fraction, 0.5% to 2.0% low methoxylin content pectin, calcium salt between 0.02% and 0.40%, and co- between 0% and 10%. It is characterized by containing solutes and having a pH value between 3.2 and 4.

8.

23. According to claim 22, the hybrid gel is a food composition and its characteristic is; calcium salt is at least as rich as calcium lactate, calcium citrate and calcium chloride. It is characterized by being one of them.

24. According to claim 21, the hybrid gel food composition is characterized by its high methoxylin content. Bone / marrow extract between 25% and 60%, if it contains pectin (HM), 15% 5 between 45% fruit fraction, 0.4% to 1.5% high methoxylin content It contains pectin and between 5% and 25% co-solute, and its pH value is between 2.5 and 3.8 It is characterized by being among them.

25. The hybrid gel food composition is defined in accordance with claim 22 or 24, and its characteristic is; It is characterized by the co-solute containing at least one of the following: sugar, polyol, and maltodextrin. 10 26. A hybrid gel food composition according to any of claims 18-25, and its characteristic is: It is characterized by containing organic acids that act as pH regulators.

27. A hybrid gel food composition according to any of claims 18-26, and its characteristic is: It is characterized by being in a single-serving gel format.

28. Hybrid gel food composition according to any of claims 18-26, having the following characteristic: 15 It is characterized by being in the form of a gel cube or aspic. 25