Method for producing modified depectinized pomace, its use in the production of oil-in-water emulsions and fermented products

Abstract

The present invention relates to a method for producing a modified pectin- free pomace, the modified pomace produced therewith and its use in the production of oil-in-water emulsions and fermented products. The present invention further relates to a method for producing oil-in-water emulsions and fermented products. The present invention further relates to an oil-in-water emulsion and a fermented product comprising a fermented pomace.

Description

Technical Field

[0001] This invention relates to a method for producing modified depectinized pomace, the modified pomace produced therefrom, and its use in the production of oil-in-water emulsions and fermented products. The invention also relates to a method for producing oil-in-water emulsions and fermented products. Furthermore, the invention relates to an oil-in-water emulsion comprising fermented pomace and a fermented product. Background Technology

[0002] Especially in Western countries, milk is an important protein-rich food with a long tradition, which is associated with the introduction of dairy farming in the Neolithic Age and the lactose tolerance acquired through mutations.

[0003] However, a small but significantly increasing segment of the population avoids milk consumption due to animal welfare, environmental and climate protection reasons, or ethical considerations. Additionally, health reasons also preclude milk consumption. Therefore, food intolerances exist for dairy products and their derivatives. This is based on the fact that milk components cannot be adequately broken down in the body (due to lactose intolerance or milk protein intolerance), or on the fact that other components of milk are not tolerated. The German Federal Institute for Risk Assessment (BfR) also considers milk to be one of the "most important allergen-inducing foods in childhood."

[0004] Therefore, there is a clear trend toward dairy substitutes. Dairy substitutes, or dairy products, are colloquially referred to as foods that resemble, but are not derived from, milk or dairy products in taste or appearance, as well as in fat or protein content. They are typically purely plant-based foods.

[0005] For example, turnover in milk alternatives grew from $170 million to $350 million in two years (2018-2020) and is expected to increase further. Here, oat beverages account for the largest proportion of plant-based alternatives, exceeding 50%, followed by soy, almond, pea, rice, or coconut. Each of these plant-based ingredients has its own advantages and disadvantages, especially given the additional challenges in developing and producing milk substitutes—namely, comparing sensory, functional, and nutritional physiological characteristics with (animal) references.

[0006] Soybeans, with a protein content of approximately 35% by weight, are particularly suitable as a base for protein-rich vegan foods. Soybean fat is rich in monounsaturated and polyunsaturated fatty acids and contains no cholesterol. Soybeans primarily contain polyunsaturated omega-6 fatty acids. Soybeans also contain a high proportion of so-called phytoestrogens—plant compounds with hormone-like effects—which are particularly associated with the low incidence (frequency) of vascular diseases such as coronary heart disease in East Asian countries.

[0007] Therefore, soy protein is often used as a substitute for milk protein in vegan milk alternatives. Soy protein isolate and soy protein concentrate are typically poorly soluble or incompletely soluble and also exhibit poor storage stability. Furthermore, soy milk can cause allergic reactions in some people, and soy contains phytic acid, which can affect the absorption of minerals and trace elements.

[0008] Oat milk is made from rolled oats and is characterized by its mild flavor. It is rich in dietary fiber and contains many important nutrients, such as B vitamins and vitamin E. However, oat milk is typically high in calories. When consumed on an empty stomach, glucose immediately enters the bloodstream, causing the aforementioned glucose spike.

[0009] Almond milk is made from ground almonds and has a slightly sweet taste. It is low in calories and contains many vitamins and minerals. However, almond milk is generally less viscous and contains less protein than cow's milk.

[0010] Lupin milk is produced from the seeds of the lupin plant and is characterized by its high protein content. It is rich in dietary fiber and contains many important nutrients. However, lupin milk can cause allergic reactions in some people.

[0011] Therefore, new methods and compositions are needed for the production of milk substitutes.

[0012] The purpose of this invention is to improve upon existing technologies or to provide alternatives to them. Summary of the Invention

[0013] Surprisingly, it has now been found that the above-mentioned objective is achieved by the present invention. According to a first aspect, the present invention provides a method for producing modified fruit pomace, comprising the following steps:

[0014] a. Provide pomace material, wherein the pomace material is depectinated pomace;

[0015] b. Mix the degummed pectinized pomace with an aqueous liquid to produce an aqueous pomace suspension with a dry matter content of 2 to 5% by weight;

[0016] c. Particles with a diameter greater than 1000 μm are separated from the fruit pomace suspension to obtain an aqueous suspension of modified fruit pomace.

[0017] As the inventors have discovered, fruit pomace treated in this manner is suitable as an emulsifier for producing phase-stabilized emulsions. No additional emulsifiers, such as modified starch, are required.

[0018] The modified fruit pomace of this invention is rich in dietary fiber and contains many important nutrients. Compared to oats, it is lower in calories and can be used to achieve a nutritional profile that is essentially equivalent to that of milk.

[0019] The result of the production process is an aqueous suspension of modified fruit pomace. This fruit pomace suspension can be used in a simple way as a basic starting material for milk substitutes because it constitutes the necessary plant base and also has very good emulsifying properties.

[0020] Using degummed pectinized pomace as a starting material, combined with the separation of larger particles, imparts typical milk sensory qualities to the emulsion.

[0021] Given that fruit pomace is typically digested in industrial processing (by chemical or physical methods) to produce functional fibers with high viscosity, water-binding, and gelling capabilities, the fruit pomace according to the invention has only low viscosity and is therefore "rheologically inert," which is exactly what emulsifiers desire.

[0022] Modified pomace is obtained from plants and selected fruits, thus constituting a natural product with known positive properties.

[0023] Fruit pomace, containing plant fiber and pectin as its main components, has been established and accepted in the food industry, so the corresponding compositions can be used immediately and internationally without a lengthy approval process.

[0024] The modified pomace according to the invention is obtained from processing residues of pectin production. These degummed pomace are abundant and, as a waste product of pectin production, provide a favorable, sustainable, and ecologically sound source for the modified pomace according to the invention.

[0025] In this way, food processing companies save on processing costs, and the utilization of pomace reduces raw material costs: a win-win situation that improves process economics. Furthermore, the provision of pomace does not require separate cultivation of biomass, thus eliminating the need for additional planting areas. It also eliminates the costs of planting, fertilizing, and harvesting. Because it utilizes residual materials, it does not compete with agri-food production.

[0026] Using the composition according to the invention, milk substitute beverages can be produced, and by adding plant protein and fermentation, the milk substitute beverages can be converted into corresponding fermented products.

[0027] Using plant-derived natural emulsifiers avoids the above-mentioned drawbacks and also satisfies the desire of a wide range of consumers to use natural, ecologically harmless (i.e., renewable) raw materials. Attached Figure Description

[0028] Figure 1 (A) shows the basic production scheme for oat-based plant-based beverages. Figure 1 B presents the basic ingredients of the raw materials, oat grains, oat flakes, and apple pomace, in tabular form, and also reproduces the composition of commercially available oat milk substitutes.

[0029] Figure 2 The process of producing modified degummed pomace is illustrated schematically, including the production of degummed pomace from whole pomace.

[0030] Figure 3 This invention demonstrates a basic production scheme for a vegan plant-based beverage based on apple pomace, starting with the modified pomace of this invention.

[0031] Figure 4 An example of a vegan plant-based beverage (also referred to as "apple milk") based on apple pomace produced according to the present invention is shown, which optionally contains apple pectin, Herbasweet and Herbaroma or a combination thereof.

[0032] Figure 5 This illustration shows the process of producing vegan yogurt or cheese based on apple pomace.

[0033] Figure 6 An example of vegan yogurt produced according to the present invention is shown.

[0034] Figure 7 Viscosity values ​​(in mPas) of apple beverages prepared using the modified fruit pomace AFB250 according to the present invention are shown and compared with whole milk or oat beverages. Detailed Implementation

[0035] The detailed and specific embodiments of the present invention described below are for illustrative purposes only, and various modifications can be made without departing from the present invention. The present invention is limited only by the appended claims.

[0036] With regard to the contents of this disclosure, all embodiments disclosed and claimed herein can be implemented and practiced without excessive experimentation.

[0037] The content of the references mentioned in this document should be understood as a whole as part of this document.

[0038] This invention provides a solution to one or more of the problems mentioned above.

[0039] As demonstrated by the experimental data in this application, the compositions according to the invention are capable of producing phase-stable emulsions and simultaneously allow for the production of sensorily appealing milk substitutes.

[0040] In step a of the method according to the invention, a pomace material is provided, said pomace material being depectinated pomace.

[0041] This pomace constitutes a low-pectin pomace residue from pectin extraction. In pectin extraction, a mixture of pomace and an aqueous liquid is subjected to an extraction process, during which pectin is extracted from the pomace into the aqueous liquid, thereby obtaining an aqueous pectin extract, which separates from the degummed pomace. Because pectin extraction does not result in the complete removal of pectin from the pomace, degummed pomace should not be understood as pectin-free pomace, but rather as pectin-reduced or low-pectin pomace.

[0042] Due to the separation of aqueous pectin extracts, degummed pectinized pomace typically exists as a semi-dry solid residue with a correspondingly high dry matter content of 15 to 20% by weight.

[0043] In step b of the production process, the depectinized pomace is mixed with an aqueous liquid in a proportion such that the resulting aqueous pomace suspension has a dry matter content of 2 to 5% by weight. This aqueous pomace suspension may have, for example, 2.5, 3.0, 3.5, 4.0, or 4.5% by weight of dry matter. This dilution of the pomace suspension allows for further purification in terms of processing technology.

[0044] In step c, particles larger than 1000 μm are separated from the pomace suspension to obtain an aqueous suspension of modified pomace. This step removes natural pomace components such as seeds, shells, or pedicels, and also separates undigested pomace components. This produces fine-pectinized pomace particles that can be directly used as the aqueous phase in emulsion production.

[0045] The presence of fine-particle pomace is necessary to produce a uniform and phase-stable emulsion.

[0046] In one embodiment of the present invention, the pomace suspension obtained in step b or the modified pomace suspension obtained in step c is enzymatically treated with amylase.

[0047] Amylase is a hydrolytic enzyme that degrades starch into oligosaccharides or monosaccharides by hydrolyzing glycosidic bonds.

[0048] Based on their specific functions, four types of amylases are distinguished here:

[0049] • α-Amylase (EC 3.2.1.1) cleaves the internal α(1-4) glycosidic bonds of amylose, but does not cleave the terminal glycosidic bonds or α(1-6) glycosidic bonds. This produces maltose, maltotriose, and branched oligosaccharides.

[0050] β-amylase (EC 3.2.1.2) cleaves one maltose molecule at a time from the chain tip. Therefore, the more chain tips an α-amylase has formed, the more effective it is. This amylase is found in bacteria and plants.

[0051] • Gamma-amylase (EC 3.2.1.3) cleaves one β-D-glucose molecule at a time from the chain end. Its presence is limited to fungi.

[0052] • Isoamylase (EC 3.2.1.68) is found only in plants and bacteria and cleaves the 1,6-glycosidic branches of glycogen and amylopectin, similar to glycogen debranching enzymes.

[0053] Therefore, those skilled in the art will understand that these amylases can be specifically used for the degradation of starch in corresponding fruit pomace. They can be used alone or in combination.

[0054] Amylases function only within a pH range of 3.5 to 9. Optimal activity depends on the source of the amylase: amylases obtained from fungal cultures exhibit peak activity at pH 5.7, while animal amylases and those obtained from bacterial cultures show the highest activity in the neutral to alkaline range. The optimal temperature for amylase activity is approximately 45°C.

[0055] To achieve optimal amylase activity, the pH of the pomace suspension obtained in step b or the modified pomace suspension obtained in step c can be adjusted to the optimal value, and then incubated at a preferred reaction temperature of 45°C after adding amylase.

[0056] The amylase used is preferably α-amylase, and very particularly preferably fungal α-amylase. This fungal α-amylase is preferably used alone.

[0057] The fungal α-amylase used according to the present invention is derived from microorganisms such as Aspergillus niger and Aspergillus oryzae. A very suitable fungal α-amylase is commercially available from Novozymes under the name "Fungamyl®". Another suitable amylase is commercially available from Novozymes under the name "Dextrozyme GA".

[0058] Enzymes from different sources are known to have different reactivity. Their use is controlled by specific activity, measured in FAU. The measure “FAU” stands for “Fungal α-amylase Unit”, which is an indicator of α-amylase activity. One FAU of enzyme degrades 5.26 g of starch per hour under standard conditions (substrate: soluble starch, incubation time 7 to 20 minutes, temperature 37°C, pH 4.7).

[0059] In the context of this invention, it is preferred that the amount of amylase is 5 to 1000 FAU per gram of solid phase present in the suspension.

[0060] In principle, any fruit pomace accessible for industrial-scale pectin separation can be used in the production method according to the present invention. The depectinized fruit pomace provided in step a is preferably selected from pomace residues of citrus fruits, apples, tomatoes, pears, plums, vegetables, and grains, with apples being preferred.

[0061] In a preferred embodiment, the degummed pomace is degummed apple pomace. In Germany, 400 to 500 million liters of apple juice are produced annually. As a byproduct, up to 250,000 tons of apple pomace are generated annually. Currently, its utilization potential is far from being explored. Instead, the pomace is sent to feed production or biogas plants. Apple pomace is a heterogeneous mixture of peel and pulp (95%), seeds (2-4%), and stem (1%), thus its composition consists of more than half carbohydrates, including cellulose, hemicellulose, pectin, starch, and sucrose. Apple pomace constitutes one of the most important starting materials for pectin production, with the so-called degummed pomace produced as a byproduct. The method according to the invention provides a new possibility of utilization for this degummed pomace.

[0062] Any pectin separation method known to those skilled in the art can be used to produce degummed pomace, which is used as a starting material according to the present invention, i.e., by incubation in an acidic aqueous medium, incubation in an acidic alcoholic medium, incubation in an alkaline medium, microwave treatment, enzymatic pectin release, or ultrasonic treatment.

[0063] The degummed pomace provided in step a is preferably a residue from acidic pectin extraction in an aqueous medium. In this case, the pomace (preferably apple pomace) is typically suspended in water, the pH is adjusted to less than 2.2 by adding an inorganic acid, and then incubated at 65-85°C for 1 to 10 hours. The pectin released from the pomace material enters the solution as water-soluble pectin and can be separated from the degummed pomace by solid-liquid separation. The degummed pomace obtained as a byproduct can be directly used as a starting material according to the method of the present invention. The acidic degumming method excludes pectin-containing plant fibers, which supports their emulsifying ability.

[0064] In one embodiment of the invention, the depectinized pomace provided in step a has a pH of 1.5 to 4.0, preferably 2.0 to 3.5, and particularly preferably 2.5 to 3.0. This is typically the case when the previous pectin extraction is carried out in an acidic medium. An acidic pH has the advantage of improving the storage stability of the pomace. Otherwise, apple pomace is easily fermented or contaminated by mold.

[0065] The pectinized pomace provided in step a preferably has a water-soluble pectin content of 3 to 10% by weight.

[0066] Due to the pectin extraction step, the pectin content of the pomace (preferably apple pomace) is significantly reduced, resulting in the plant fiber having 3 to 10% by weight of water-soluble pectin. The water-soluble pectin content in the degummed pomace can be, for example, 3%, 4%, 5%, 6%, 7%, 8%, 9%, or 10% by weight. This residual pectin is typically highly esterified pectin. According to the invention, highly esterified pectin is understood to refer to pectin with a degree of esterification exceeding 50%. The degree of esterification describes the percentage of carboxyl groups present in esterified form (e.g., methyl ester) within the galacturonic acid units of the pectin. The degree of esterification can be determined according to the JECFA method (Monograph 19-2016, FAO / WHO Joint FAO / WHO Expert Committee on Food Additives).

[0067] In one embodiment of the method of the present invention, the degummed pectinized pomace provided in step a has 5 to 20% by weight of dry matter. Since this is a typical value for the dry matter of degummed pectinized pomace after separation from liquid pectin extract, it can be used directly as a byproduct as a starting material in the method according to the present invention.

[0068] In step b of the method according to the present invention, the degummed pectinized pomace is mixed with an aqueous liquid to produce an aqueous pomace suspension.

[0069] In the context of this invention, "aqueous liquid" is understood to mean a liquid that is substantially composed of water. Here, "substantially" means that the composition contains up to 5% by weight, preferably up to 4% by weight, more preferably up to 3% by weight, and even more preferably up to 1% by weight of other components. Other components that may be present include, for example, acids, bases, or salts.

[0070] In one corresponding embodiment, the aqueous liquid is a salt solution, specifically a salt solution with an ionic strength I < 0.2 mol / L.

[0071] In a preferred embodiment, the aqueous liquid is selected from low-salt water, distilled water, double-distilled water, triple-distilled water, deionized water, drinking water, industrial water, low-salt water, ultrapure water, or high-purity water.

[0072] Aqueous liquids are particularly preferred as drinking water. This is low in salt, suitable for food preparation, and inexpensive.

[0073] Suitablely, in step c, particles with a diameter greater than 750 μm, preferably greater than 500 μm, and particularly preferably greater than 250 μm can be separated.

[0074] In step c of the method according to the invention, the particles may preferably be separated by using a sieve (e.g., a wet sieve), a through-feed machine, a belt press, a decanter, a separator, or a combination thereof.

[0075] In a second aspect, the present invention provides an aqueous suspension of modified fruit pomace, which can be obtained by means of or according to the method of the present invention.

[0076] Aqueous suspensions of modified fruit pomace can contain 2 to 5% by weight of dry fruit pomace. At such a dry matter content, it can be used directly as the aqueous phase of an oil-in-water emulsion, provided that the amount of modified fruit pomace is sufficient to form a stable emulsion and produce favorable sensory qualities.

[0077] In one embodiment, an aqueous suspension of modified fruit pomace is prepared at a dry matter content of 2% by weight, a temperature of 20°C, and a temperature of 50 s. -1 The viscosity of the modified fruit pomace aqueous suspension, measured at a shear rate of 5 to 50 mPa·s, is preferably 5 to 45 mPa·s, more preferably 5 to 40 mPa·s, and most preferably 5 to 35 mPa·s. Therefore, the viscosity of the modified fruit pomace aqueous suspension can be 5, 6, 7, 8, 9, 10, 12, 14, 16, 18, 20, 22, 24, 26, 28, 30, 32, 34, 36, 38, 40, 42, 44, 46, 47, 48, or 49 mPa·s.

[0078] Therefore, modified fruit pomace has only a low ability to increase viscosity. In contrast to functional plant fibers or separated pectin, it is not a classic thickener but rather an emulsifier. Despite the presence of residual pectin, modified fruit pomace does not lead to gel formation.

[0079] The modified fruit pomace aqueous suspension advantageously has a pH of 1.5 to 4.0, preferably 2.0 to 3.5, and particularly preferably 2.5 to 3.0. Therefore, the positional stability of the fruit pomace suspension is increased.

[0080] In a third aspect, the present invention relates to the use of modified fruit pomace aqueous suspension as an emulsified aqueous suspension for the production of emulsions.

[0081] Without claiming completeness, this article lists the following emulsions by example: oil-in-water (O / W) emulsions, water-in-oil (W / O) emulsions, dual emulsions such as O / W / O or W / O / W systems, multiple emulsions such as W1 / O1 / W2 / O2 / W3 or O1 / W1 / O2 / W2 systems, multilayer emulsions, lipid-filled droplets, hydrogel-filled particles, and microclusters.

[0082] This is preferably an oil-in-water emulsion.

[0083] Aqueous suspensions of modified fruit pomace can be used to produce oil-in-water emulsions selected from: sauces, gravies, spreads, dips, creams, sorbets, ice cream, food supplements, beverages, milk substitutes, pharmaceuticals, cosmetics such as lotions, cleansing lotions, sunscreens and soaps, and agrochemicals.

[0084] The water-in-oil emulsion is preferably a milk substitute product, and the milk substitute product is especially preferably a vegetarian or vegan milk substitute product that is substantially free of animal oil or animal fat.

[0085] In the use of the present invention in the production of oil-in-water emulsions, modified pomace suitably constitutes the plant base of the oil-in-water emulsion. Therefore, it not only acts as an emulsifier but also provides the necessary carbohydrate-containing base, which, together with the oil, forms a milk substitute product with phase-stabilizing emulsifying properties. Compared to conventional milk substitute products (where the plant base contains products containing plant-based proteins, such as peas, soybeans, oats, spelt wheat, almonds, rice, millet, hemp, hemp seeds, lupins, coconuts, hazelnuts, or cashews), the plant base of the milk substitute product according to the present invention is substantially provided by modified depectinized pomace, wherein the latter is preferably modified depectinized apple pomace.

[0086] Fourthly, the present invention provides a method for producing a phase-stable oil-in-water (O / W) emulsion, the method comprising the following steps:

[0087] a. To provide a modified fruit pomace aqueous suspension according to the present invention;

[0088] b. Provide vegetable or animal oil;

[0089] c. Combine the aqueous fruit pomace suspension from step a with the vegetable or animal oil from step b;

[0090] d. Homogenize the mixture from step c;

[0091] e. Optionally, other ingredients may be added, preferably selected from plant emulsion stabilizers, fruit preparations, thickeners, sugars, sweeteners, colorings, colored foods, artificial sweeteners, flavorings, flavor extracts, spices, salts, pH adjusters, vitamins, antioxidants, preservatives, freshness preservers, and any combination thereof;

[0092] f. Optionally, the mixture from step d or step e may be preserved, preferably by heating the mixture;

[0093] g. Obtain a phase-stable oil-in-water (O / W) emulsion.

[0094] In this method, other optional ingredients added in step e may also be added before or during step c or d.

[0095] In step a, multiple modified pomace aqueous suspensions miscible with each other may also be provided, which may be provided individually or as a mixture. In this case, mixing may also be carried out during merging in step c. In this case, the two compositions are said to be "miscible with each other" if they do not exist as different phases in the mixture of the two or in the oil-in-water (O / W) emulsion to be prepared.

[0096] For example, the merging in step c may include introducing one or more modified fruit pomace aqueous suspensions into the oil, wherein the introduction may further include stirring and / or rotating steps.

[0097] In step d, the mixture is homogenized. This is preferably accomplished by pressure homogenization, and in one embodiment, it can also be high-pressure homogenization. Pressure and high-pressure homogenizers typically operate using a pump that forces the mixture to be homogenized through a narrow, preferably annular, gap under high pressure, and then expands it by expanding into a larger compartment. The particles in the pressured mixture are subjected to strong shear forces during flow, resulting in the crushing and uniform distribution of the material. Suitable pressures for high-pressure homogenization in step d can be 150 to 2000 bar, preferably 200 to 2000 bar, more preferably 500 to 2000 bar, further preferably 550 to 1750 bar, particularly preferably 600 to 1500 bar, and especially 700 to 1400 bar. The pressure used in high-pressure homogenization can be, for example, 150, 175, 200, 225, 250, 275, 300, 325, 350, 375, 400, 425, 450, 475, 500, 525, 550, 575, 600, 625, 650, 675, 700, 725, 750, 775, 800, 825, 850, 875, 900, 925, 950, 975, 1000, 1050, 1100, 1150, 1200, 1250, 1300, 1350, 1400, or 1450 bar.

[0098] According to step e, the oil-in-water emulsion of the present invention may contain a variety of other ingredients, particularly those commonly used in the food industry for the production of vegan or vegetarian foods.

[0099] Accordingly, the mixture may contain at least one other ingredient selected from: plant or animal-based proteins, fats, oils, thickeners, emulsifiers, water, flavor enhancers, seasonings, spices, salt, pH adjusters, colorants, colored foods, antioxidants, preservatives, and freshness preservers.

[0100] Non-limiting examples of thickeners are carrageenan, locust bean powder, guar gum, modified cellulose (e.g., methylcellulose), swollen starch, modified starch, pectin, plant fiber, konjac, tragacanth gum, agar, xanthan gum, gellan gum, gum arabic, or alginate.

[0101] Here, it is preferable to use only plant fibers and / or pectin as thickeners. Apple fiber remains the preferred choice among plant fibers.

[0102] Non-limiting examples of sugars are: hexoses, such as galactose, glucose, fructose, mannose; disaccharides, such as sucrose, lactose, lactulose, maltose, trehalose, cellobiose; and pentoses, such as xylose, arabinose, ribose, ribulose, and xylulose, as well as liquid apple extract.

[0103] The preferred sugars used are sucrose, fructose, or dextrose, especially liquid apple extract, such as Herbasweet. ® Purchased from Herbafood Ingredients GmbH, Weld, Germany.

[0104] Non-limiting examples of colored foods are caramel, sugar residue, and colored apple extract. Colored apple extract is preferred here, with a range of color intensities from golden yellow to dark brown, depending on the dosage, and is also used as Herbarium. ® Purchased from Herbafood Ingredients GmbH (Welder, Germany) in a reduced-sugar form.

[0105] Non-limiting examples of sweeteners include cyclamate, saccharin, sucralose, sematrandizine, neohesperidin DC, steviol glycosides, neotame, aspartame, acesulfame K, aspartame acesulfame salt, Advantame, sorbitol, mannitol, isomaltitol, polyol syrup, maltitol, lactitol, xylitol, erythritol, and combinations thereof.

[0106] Non-limiting examples of emulsifiers are: plant or animal proteins, lecithin, sorbitan esters (esters of sorbitol and edible fatty acids), lactates, tartrates, acetates, mono- and diglycerides of edible fatty acids, polyglycerol esters, propylene glycol esters, or polysorbates.

[0107] Non-limiting examples of flavoring agents are natural flavoring agents, artificial flavoring agents, natural equivalent flavoring agents, flavor extracts, smoked flavoring agents, and reactive flavoring agents.

[0108] Non-limiting examples of flavoring agents are spices, herbs, plant extracts, sweeteners, edible acids, glutamate, ribonucleotides, inosine phosphate, guanosine phosphate, flavor enhancers, yeast extracts, or succinic acid.

[0109] Non-limiting examples of pH adjusters are edible acids and their salts, gluconic acid / glucose, gluconolactone, acetic acid / acetate, lactic acid / lactic acid, phosphoric acid / phosphate, or acidic plant juices and extracts.

[0110] Non-limiting examples of colorants are colored foods, colored flavorings, natural colorants, synthetic food colorings, caramel, colorants (Kulöre), or malt extracts.

[0111] Non-limiting examples of antioxidants are ascorbic acid, fatty acid esters of ascorbic acid, rosemary extract, tocopherol, butylated hydroxytoluene, butylated hydroxyanisole, or gallic acid esters.

[0112] Non-limiting examples of preservatives and freshness-preserving agents are sorbic acid / sorbate, acetic acid / acetate, propionic acid / propionate, butyric acid / butyrate, lactic acid / lactate, acidic plant juice, or benzoic acid / benzoate.

[0113] Other ingredients of this kind may be derived from or produced from more than one non-animal source or more than one modified non-animal source. For example, oils may be of plant origin.

[0114] In one embodiment of this method, the use of vegetable oil in steps b and c produces a milk substitute product that is a phase-stable O / W emulsion. Corresponding to the use of vegetable oil, the milk substitute product is a vegetarian or vegan milk substitute product because it is essentially free of animal oils or fats.

[0115] In the method for producing phase-stable oil-in-water (O / W) emulsions according to the present invention, the vegetable oil provided in step b is preferably selected from coconut oil, flaxseed oil, olive oil, palm oil, rapeseed oil, castor oil, safflower oil, nut oil, germ oil, sunflower oil, soybean oil, tall oil, or combinations thereof.

[0116] Sunflower oil or olive oil is particularly preferred. In the production of milk substitutes, it is advantageous to use oils with neutral flavors, such as rapeseed oil, sunflower oil, or palm oil.

[0117] In the method for producing phase-stable oil-in-water (O / W) emulsions according to the present invention, the homogenization in step d can be performed by high-shear treatment, microfluidic homogenizer, pressure homogenization, colloid mill, high-intensity mixing, extrusion, ultrasonic treatment, or a combination thereof.

[0118] In the method for producing phase-stable oil-in-water (O / W) emulsions according to the present invention, it is preferable if the homogenization in step d is performed as a two-stage method. In such a two-stage method, a pre-emulsion having a coarsely dispersed oil phase is formed in a first stage, and then the pre-emulsion is transformed into a stable emulsion having small oil droplets by fine emulsification in a second stage.

[0119] Here, it is particularly preferred that a pre-emulsion is formed in the first stage through high-shear treatment, and fine emulsification is carried out in the second stage through high-pressure homogenization.

[0120] High shear treatment is preferably performed by the rotor-stator system, for example, by Ultraturrax (IKA-Werke GmbH & Co. KG, Stauffen, Germany).

[0121] Suitable pressures for high-pressure homogenization can be 150 to 2000 bar, preferably 200 to 2000 bar, more preferably 500 to 2000 bar, even more preferably 550 to 1750 bar, and even more preferably 600 to 1500 bar, especially 700 to 1400 bar. The pressure used in high-pressure homogenization can be, for example, 150, 175, 200, 225, 250, 275, 300, 325, 350, 375, 400, 425, 450, 475, 500, 525, 550, 575, 600, 625, 650, 675, 700, 725, 750, 775, 800, 825, 850, 875, 900, 925, 950, 975, 1000, 1050, 1100, 1150, 1200, 1250, 1300, 1350, 1400, or 1450 bar.

[0122] In the method for producing phase-stabilized oil-in-water (O / W) emulsions according to the present invention, the plant emulsion stabilizer used in step e may be selected from highly esterified pectin, low-esterified pectin, calcium pectate, functionalized plant fibers, or any combination thereof. Thus, other byproducts from pomace processing, such as pectin or functional fibers, can be utilized to adjust the texture, viscosity, and / or sensory quality.

[0123] In the method for producing phase-stable oil-in-water (O / W) emulsions according to the present invention, the oil-in-water emulsion obtained in step g may be further subjected to heat treatment.

[0124] The oil-in-water emulsion obtained in step g can be made durable by heat treatment, especially if the optional preservation step f is not performed. Those skilled in the art are familiar with various heat preservation methods. Examples exemplified herein include: pasteurization, sterilization, ultra-high temperature heating, boiling, pyrification, intermittent sterilization, or autoclaving. Optionally, the components / ingredients can also be heated prior to the homogenization step, followed by homogenization while hot. It has been found that heating the components prior to the homogenization step—preferably using UHT heating—improves the stability of the O / W emulsion.

[0125] Here, the oil-in-water emulsion is preferably pasteurized to enhance its durability. Pasteurization here refers to briefly heating the mixture to a temperature of at least 60°C (the classic method of Pasteur) to a maximum of 100°C (high-temperature pasteurization) to kill the vegetative stage of microorganisms.

[0126] In an alternative embodiment, the oil-in-water emulsion is stabilized by briefly heating the mixture to a temperature of 140°C, preferably about 120°C.

[0127] In another embodiment, after adding plant protein, the oil-in-water emulsion obtained in step g, preferably heat-preserved, is fermented. As a result, a fermented product with altered texture and / or strength can be obtained. The added plant protein is preferably selected from pea protein, chickpea protein, lentil protein, broad bean protein, lupin protein, soybean protein, peanut protein, sesame protein, sunflower protein, pumpkin protein, rapeseed protein, wheat protein, and potato protein.

[0128] Fermentation is preferably lactic acid fermentation. In lactic acid fermentation, glucose and other monosaccharides are degraded to form lactic acid, and other end products such as carbon dioxide, ethanol, or acetic acid may also be formed.

[0129] Based on the main end products and degradation pathways, different types of lactic acid fermentation can be distinguished: In homolactic acid fermentation, only lactic acid is formed as the main end product. In heterolactic acid fermentation, the degradation of hexoses produces ethanol and carbon dioxide as main end products in addition to lactic acid, while the degradation of pentoses produces acetic acid. In bifidobacterial lactic acid fermentation, both lactic acid and acetic acid are produced as the main end products.

[0130] Lactic acid fermentation is achieved through the enzymatic activity of added lactic acid bacteria. Lactic acid bacteria are bacteria that produce lactic acid as their sole or primary fermentation product. They form an order of Gram-positive bacteria, distinguished here based on their fermentation behavior:

[0131] • Homolactic acid-fermenting strains, which use lactic acid as their sole major end product. These strains include Streptococcus, Enterococcus, Lactococcus, and Pediococcus, as well as certain members of the Lactobacillus genus.

[0132] Heterolactic fermentation strains, which produce ethanol and carbon dioxide as major end products in addition to lactic acid during hexose degradation, and acetic acid during pentose degradation. These bacteria lack aldolase, the key enzyme in glycolysis. These strains include some members of the genera *Leuconostoc* and *Lactobacillus*, primarily *Lactobacillus brunelli*.

[0133] • The bacterial strain is Bifidobacterium bifidum, which is used for Bifidobacterium fermentation.

[0134] Due to the acidification by lactic acid bacteria, putrefaction and pathogens (such as Staphylococcus) are inhibited, and the added plant proteins and / or those added to the pomace precipitate, resulting in a thickening of the initial emulsion to puncture resistance. Overall, acidification thus produces a durable and savory-flavored milk substitute. In addition to generating lactic acid, acidification also produces characteristic flavorings such as acetaldehyde, acetone, and methyl ethyl ketone, thereby achieving a savory-flavored product.

[0135] In lactic acid fermentation, after adding lactic acid bacteria (preferably as a so-called starter culture), the mixture is incubated at the temperature required by the lactic acid bacteria for a certain period of time, during which the lactic acid bacteria proliferate and exert their enzymatic activity.

[0136] In a preferred embodiment, the lactic acid bacteria are selected from: Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri, Lactobacillus shirota casei, Lactobacillus rhamnosus, Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus, Bifidobacterium infantis, Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum, and any combination thereof.

[0137] In an alternative implementation, fermentation is carried out by acetic acid bacteria, which can also acidify and thus thicken the protein-containing oil-in-water emulsion.

[0138] In a fifth aspect, the present invention provides an oil-in-water emulsion comprising:

[0139] a. 80 to 95.5% by weight of water;

[0140] b. 3 to 15% by weight of vegetable or animal oil;

[0141] c. 1.5 to 5.0% by weight of modified fruit pomace (as dry matter in the aqueous suspension according to the invention);

[0142] d. One or more other ingredients may be selected from plant emulsion stabilizers, proteins, fruit preparations, thickeners, sugars, sweeteners, colorings, colored foods, artificial sweeteners, flavorings, flavor extracts, spices, salts, pH adjusters, vitamins, antioxidants, preservatives, freshness preservers, and any combination thereof;

[0143] The total weight of the oil-in-water emulsion is used as the basis for calculation.

[0144] According to the fifth aspect of the oil-in-water emulsion, the animal oil of component b is liquefied animal fat, preferably selected from lard, butter and beef tallow.

[0145] In the oil-in-water emulsion according to aspect five, the vegetable oil according to component b is preferably selected from coconut oil, flaxseed oil, olive oil, palm oil, rapeseed oil, castor oil, safflower oil, nut oil, wheat germ oil, sunflower seed oil, soybean oil, tall oil, or combinations thereof. Sunflower seed oil, rapeseed oil, palm oil, or olive oil are particularly preferred.

[0146] The weight specification of the modified pomace included in component c, expressed as a percentage by weight, pertains to the pomace material itself; that is, when using the aqueous pomace suspension according to the invention, its dry matter portion must be taken into account. When using the pomace suspension, the water listed as component a is correspondingly at least partially contained in the emulsion by the water of the aqueous pomace suspension according to the invention.

[0147] Alternatively, the modified fruit pomace aqueous suspension according to the present invention can be desolventized (i.e., so-called "desolventization"), then dried, and the separated modified fruit pomace can be processed together with water and oil to form an emulsion.

[0148] The oil-in-water emulsion according to the present invention can be produced by the above method, and when vegetable oil is used, it is preferably formulated as a vegetarian or vegan milk substitute product.

[0149] In this oil-in-water emulsion, the vegetable oil used according to step b is preferably selected from coconut oil, flaxseed oil, olive oil, palm oil, rapeseed oil, castor oil, safflower oil, nut oil, wheat germ oil, sunflower seed oil, soybean oil, tall oil, or combinations thereof. Sunflower seed oil or olive oil is particularly preferred. In the production of milk substitutes, oils with neutral flavors, such as rapeseed oil, sunflower seed oil, or palm oil, are advantageously used.

[0150] In a sixth aspect, the present invention provides a fermentation product comprising:

[0151] a. 74 to 93.5% by weight of water;

[0152] b. 3 to 15% by weight of vegetable or animal oil;

[0153] c. 1.5 to 5.0% by weight of the modified fruit pomace according to the invention;

[0154] d. 2 to 6% by weight of plant protein, preferably a plant protein concentrate or isolate;

[0155] e. One or more other ingredients may be selected from plant emulsion stabilizers, fruit preparations, thickeners, sugars, sweeteners, colorings, colored foods, artificial sweeteners, flavorings, flavor extracts, spices, salts, pH adjusters, vitamins, antioxidants, preservatives, freshness preservers, and any combination thereof;

[0156] The total weight of the fermented products is used as the basis for calculation.

[0157] Since fermented products are produced starting from the above-mentioned oil-in-water emulsion, and fermentation is carried out after the addition of plant protein, the above description of oil-in-water emulsions also applies to vegetable oils, animal oils and other ingredients.

[0158] The fermented product of the present invention according to the sixth aspect is preferably produced by the above method, and when vegetable oil is used, the fermented product is particularly preferably a vegetarian or vegan fermented milk substitute.

[0159] Here, fermented milk substitutes are particularly preferred from vegetarian or vegan alternatives used in yogurt, kefir, curd, sour cream, fresh cheese, and cheese.

[0160] definition

[0161] According to the present invention, the term "fruit preparation" is understood in one respect to refer to fruit and / or fruit chunks in solid form, and also to fruit types in liquid form.

[0162] The term "fruit and / or fruit chunks in solid form" is understood to refer to fruits and / or fruit chunks that have a cellular structure and a defined shape. However, these fruits and / or fruit chunks may also contain liquid components if these liquid components were already present in the original fruit.

[0163] The term "fruit in liquid form" is understood to refer to processed fruit products in which the cellular structure of the fruit is no longer preserved, depending on the production process. These fruit products, which no longer contain any sensorily perceptible fruit pieces, can be fruit extracts, juices, purees, juices, or concentrated juices.

[0164] According to the present invention, the term "thickener" is understood to refer to a substance that absorbs and swells a liquid (e.g., water). Thickeners affect consistency by increasing viscosity and / or forming a gel structure and / or by reducing surface tension. Common thickeners include locust bean powder, starch, guar gum, and pectin.

[0165] According to the present invention, the term "fruit" is understood to include both fruits and vegetables, as well as nuts.

[0166] According to the present invention, the term "ingredient" is understood to mean any substance used in food production that remains in the final product in an unchanged or altered form. Accordingly, an ingredient must be approved for use in food.

[0167] In the context of this application, the term "fermentation" is defined as the conversion of organic matter into acids, gases, or alcohols by microorganisms or enzymes.

[0168] Not every component (a) through (d) or (a) through (e) constitutes a fundamental feature of the composition of the present invention. The statement (or similar expression) “the total weight of components (a) through (d) or (a) through (e) present in the composition of the present invention…based on the total weight of the composition” should be understood as referring to the total weight of components (a) through (d) or (a) through (e) actually present in a particular composition, based on the total weight of the composition. For example, if only components (a), (b), and (d) are present, and component (c) is absent, then “the total weight of components (a) through (e) present in the composition” is equivalent to the total weight of components (a), (b), and (d). The same applies to the statement “based on the total weight of components (a) through (d) present in the composition” or “based on the total weight of components (a) through (e) present in the composition”, which should not be understood as meaning that every component (a) through (d) or (a) through (e) must be present (unless these are specified as required), but rather refers to the total weight of those components actually present in a particular composition.

[0169] In the compositions disclosed herein, the amounts are expressed as weight percentages (wt%), for example, based on the total weight of components (a) to (d) present in the composition, the total weight of components (a) to (e) present in the composition, the total weight of the composition, etc., and the total amount of each individual component present in the composition (expressed as weight%), for example, based on the total weight of components (a) to (d) present in the composition, the total weight of components (a) to (e) present in the composition, the total weight of the composition, etc., shall not exceed 100 by weight.

[0170] In the context of this invention, the term "liquid" includes liquids, gels, and paste compositions. Unless otherwise stated, this statement refers to standard conditions. Preferably, the liquid composition is flowable and pourable under standard conditions, and may also be a non-Newtonian fluid with a yield point, i.e., the fluid is structurally viscous (viscosity increases with increasing shear force) or dilatant (viscosity increases with increasing shear rate) fluid.

[0171] In the context of this invention, the term "solid" refers to a compound / composition that is solid under standard conditions, meaning that the compound / composition is neither in liquid form nor in gaseous form. Preferably, the solid is in the form of powder, granules, or compacted material.

[0172] In the context of this invention, "standard conditions" are synonymous with "normal temperature and pressure," which are defined as a temperature of 21 ± 1 °C and an absolute pressure of 101.325 kPa (1 atm).

[0173] Unless otherwise stated herein, atmospheric pressure is understood to be 101.325 kPa.

[0174] Unless otherwise stated herein, room temperature or ambient temperature is understood to be 21±1℃.

[0175] Unless otherwise stated, all measurements and methods disclosed herein are to be understood as being performed under standard conditions.

[0176] Unless otherwise stated, all boiling point values ​​mentioned herein should be understood as boiling point values ​​measured at atmospheric pressure.

[0177] Unless otherwise stated, all percentages given herein with respect to compositions or formulations are based on weight percentage (wt%) of the total weight of the respective compositions. These percentages are preferably based on weight percentage (wt%) of the total weight of the respective dried compositions.

[0178] Unless otherwise specified, a value without decimal places refers to a complete value with decimal places. For example, 99% represents 99.0%.

[0179] In the context of this application, the expression "substantially free of" means that compounds / solvents / etc. that are substantially absent in the relevant composition or material may still be present in small amounts (e.g., as impurities among other components present in the relevant composition—therefore, commercially available solvents may contain small amounts of, for example, acetone or methyl ethyl ketone as undesirable impurities), but these small amounts do not affect the desired properties of the technical composition. In this context, "substantially free of" can mean that compounds, solvents, etc. that are substantially absent in the relevant composition or material may be present in amounts of less than 1000 ppm, less than 750 ppm, less than 500 ppm, less than 300 ppm, less than 200 ppm, less than 100 ppm, less than 50 ppm, or less than 10 ppm.

[0180] References to a particular document in this document do not imply an admission that the document or its content is common knowledge to those skilled in the art.

[0181] As used herein, “comprising” is synonymous with “including” and does not exclude additional elements or method steps not listed. According to the invention, “comprising” also includes “consistently composed of” or “comprises of”, meaning that in alternative embodiments, “comprising” may be replaced by other terms, wherein “comprises of” excludes any elements or steps not expressly mentioned, and “consistently composed of” allows the inclusion of additional elements or steps not listed, provided that such elements or steps do not materially affect the essential or principal characteristics of the composition or method in question.

[0182] If a numerical range is specified herein, the range is continuous and includes the minimum and maximum values ​​of the range, as well as any values ​​between these minimum and maximum values. If the range involves integers, it includes any integer between the minimum and maximum values ​​of the range. If multiple ranges are specified to describe a feature or property, these ranges may be combined. This means that, unless otherwise expressly stated, all ranges disclosed herein should be understood to include all subranges contained therein. Thus, for example, the stated range “1 to 10” should be understood to include all subranges between the minimum value 1 and the maximum value 10, including the values ​​1 and 10. Exemplary subranges of the range 1 to 10 include, but are not limited to, 1 to 6.1, 3.5 to 7.8, and 5.5 to 10. The upper and lower limits of the disclosed quantities, ranges, and ratios may be combined independently of each other.

[0183] In this invention, any feature present in a specific range or dosage may be combined with other features in the corresponding embodiments, wherein the other features may be present in the range or dosage disclosed herein for the other features.

[0184] All ranges and quantities of a feature used in a particular embodiment can be combined with all ranges and quantities of other features in that embodiment. Therefore, a range or value indicated for a feature or component of the invention (e.g., a range or value described as preferred, more preferred, or most preferred) can be combined with any range or quantity of another feature or component indicated in that embodiment, regardless of whether the range or quantity indicated by other elements is referred to as preferred, more preferred, or most preferred, or whether such designation or description is not given.

[0185] As used herein, the singular form (e.g., "a / a kind" or "the") includes the plural form unless the context clearly indicates otherwise.

[0186] As used herein, the term "at least one" includes, but is not limited to, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 and above. In terms of composition, this expression relates to the nature of the composition, not to the absolute number of molecules. For clarity, "at least one alcohol" refers to at least one type of alcohol, that is, it can refer to one alcohol or a mixture of several different alcohols. The same applies to expressions involving higher numbers (e.g., "at least two," "at least three," etc.), where each expression begins with a higher number (e.g., "at least two" is 2, 3, 4, 5, 6, 7, 8, 9, 10 and above; "at least three" is 3, 4, 5, 6, 7, 8, 9, 10 and above; etc.).

[0187] The terms “approximately,” “about,” or “about” used in relation to numerical values ​​in this document refer to deviations of ±10%, preferably ±5%, and particularly preferably ±1% relative to the numerical value.

[0188] Unless otherwise stated, all expressions relating to molar mass are exponential molar mass (Mn).

[0189] Figure 1 A uses oats as an example to illustrate the multi-stage production process of plant-based beverages. First, the raw materials (oat flour, oat groats) are slurried with warm water and then enzymatically treated. Added amylase hydrolyzes the starch in the oats into short-chain sugar structural units, thereby adjusting the sensory (sweetness) and rheological (viscosity) properties of the subsequent beverage. Insoluble components (peel, undissolved particles) are decanted to allow for subsequent homogenization of the purified clarified phase. Vegetable oil is typically used as the oil phase. Furthermore, the flavor of the product can be adjusted by adding salts, acids, and minerals. To extend shelf life, the final product undergoes a heating step (pasteurization).

[0190] The average composition of commercially available products is as follows Figure 1 The table in section B shows the main components of oatmeal and apple pomace. Additionally, a comparison of the main components is provided.

[0191] The basic production process of modified pectinized pomace is as follows: Figure 2 As illustrated, the diagram also shows the production of depectinized pomace starting from whole pomace in the upper process chain. Here, the whole pomace is incubated at a pH of 1-2 and a temperature of 70-90°C for 2-10 hours, and the extracted pectin is separated from the depectinized pomace as a pectin extract by solid-liquid separation. The depectinized pomace obtained in this manner constitutes the starting material of the method according to the invention. In the preparation of the modified pomace of the invention, the depectinized pomace is first mixed with water in a 1:3 ratio, and relatively large particles are removed by a suitable separation method (e.g., sieving) of the suspension. The liquid phase purified in this manner constitutes the suspension of the modified depectinized pomace according to the invention, which can be directly used to produce oil-in-water emulsions.

[0192] The basic production process of vegan milk alternative beverages as phase-stable oil-in-water emulsions is as follows: Figure 3 As illustrated, an aqueous suspension of modified fruit pomace is mixed with vegetable oil to achieve a final oil concentration of 3 to 10% by weight. The mixture is first pre-homogenized (e.g., Ultraturrax, t = 5 minutes, U = 24000 rpm), followed by treatment with a high-pressure homogenizer (e.g., Microfluidizer LM10) to form an oil-in-water emulsion. A homogenization pressure of 700 to 1400 bar is preferred, and this high-pressure homogenization is preferably performed in multiple homogenization cycles.

[0193] Figure 4Examples of vegan milk substitute beverages (so-called "apple milk") based on apple pomace produced according to Example 3 are shown. Here, the modified apple pomace was obtained as a starting material according to Example 2 using depectinated pomace, which was in turn obtained as decanter effluent in acidic pectin extraction. In all examples, an oil-in-water emulsion containing 3% by weight of oil was produced as a base (top row, left sample) and further modified with artificial sweeteners, thickeners, and / or dyes. Sweet apple extract Herbasweet (HS) was used as a sweetener (top row, samples 2 and 4; middle row, containing 0.3 g / L, 0.6 g / L, and 0.9 g / L HS). Highly esterified apple pectin with a degree of esterification VE° of 60.7% was used as a thickener (top row, samples 3 and 4, containing 0.5% by weight of pectin). Herbarom HR24-SR, a liquid apple colorant extract with reduced sugar content, was used as a colorant at concentrations of 0.2 g / L, 0.4 g / L, and 0.6 g / L (bottom row).

[0194] The basic production process of vegan fermented milk substitute products is as follows: Figure 5 As illustrated, a vegan plant-based beverage (preferably based on apple pomace) is used as the starting material to produce an oil-in-water emulsion. After adding plant protein (e.g., pea protein), lactic acid bacteria are added, and the mixture is incubated at a suitable temperature (e.g., 40°C) for a sufficient duration (e.g., overnight). This product contains a vegan fermentation product from apple milk that can be used to make vegan yogurt or vegan cheese.

[0195] Figure 6 The product example shown is plant-based yogurt made from pea protein (c 蛋白 Yogurt (cO / W = 4%) and apple milk (cO / W = 4%) were produced after adding a yogurt starter according to Example 4. The yogurt shown was in a slightly coagulated or thickened state.

[0196] Figure 7 Viscosities (in mPas) of the apple beverage prepared according to the present invention are shown and compared with those of whole milk, conventional oat beverage (3.5% fat), and apple beverage without the addition of the modified pomace (AFB250) of the present invention. When the modified pomace is added at a concentration ranging from 0.1% to 0.8%, the viscosity—measured at a shear rate of 24 [1 / s]—increases from 2.33 mPas to 22.7 mPas. Therefore, the viscosity of the apple beverage can be precisely adjusted to the desired level to form a stable emulsion. The apple beverage can be naturally sweetened by adding a sweet apple extract (Herbasweet) without significant loss of viscosity. Example

[0197] The examples listed below are only for illustrating specific implementations of the invention and do not limit the scope of the invention described herein and claimed in the patent claims.

[0198] Unless otherwise specified, all synthesis and measurement methods for parameters were performed at room temperature or ambient temperature (i.e., 21 ± 1 °C) and atmospheric pressure.

[0199] Unless otherwise specified, use technically pure reagents.

[0200] All reagents used in the examples described below were purchased commercially under the product names stated.

[0201] Experimental methods and data:

[0202] 1. Test method for determining water-soluble pectin in fiber-containing samples

[0203] principle :

[0204] Pectin contained in fibrous samples is converted into the liquid phase through water extraction. The pectin is then precipitated from the extract as an alcohol-insoluble substance (AIS) by adding alcohol.

[0205] extract :

[0206] Weigh 10.0 g of the sample to be studied into a glass dish. First, add 390 g of boiling distilled water to the beaker and stir the previously weighed sample for 1 minute using an Ultra-Turrax at the highest setting.

[0207] Divide the sample suspension, cooled to room temperature, into four 150 ml centrifuge beakers and centrifuge at 4000 × g for 10 minutes. Collect the supernatant. Resuspend the precipitate in 50 g of distilled water in each beaker and centrifuge again at 4000 × g for 10 minutes. Collect the supernatant and discard the precipitate.

[0208] The combined centrifuged liquid was introduced into approximately 4 liters of isopropanol (98%) to precipitate alcohol-insoluble matter (AIS). After 1 / 2 hour, the mixture was filtered through a filter cloth, and the AIS was manually squeezed out. The AIS was then introduced into the filter cloth in approximately 3 liters of isopropanol (98%) and loosened manually while wearing gloves.

[0209] Repeat the pressure filtration process, quantitatively remove the AIS from the filter cloth, loosen it, and dry it in a drying cabinet at 60°C for 1 hour.

[0210] Weigh the pressed and dried substance to 0.1 g and calculate the content of alcohol-insoluble matter (AIS).

[0211] calculate :

[0212] Based on fibrous samples, water-soluble pectin is calculated using the following formula, where water-soluble pectin is produced as an alcohol-insoluble substance (AIS):

[0213]

[0214] 2. Method for producing modified degummed apple pomace

[0215] Material :

[0216] Modified depectinized pomace

[0217] ·water

[0218] method :

[0219] The basic production process of modified pectinized pomace is as follows: Figure 2 As illustrated, the diagram also shows the production of degummed pomace starting from whole pomace in the upper process chain. Here, the whole pomace is incubated at a pH of 1-2 and a temperature of 70-90°C for 2-10 hours, and the extracted pectin is separated from the degummed pomace as a pectin extract by solid-liquid separation. This solid-liquid separation occurs via a decanter. The degummed pomace obtained in this manner, as the decanter effluent, constitutes the starting material of the method according to the invention. In the preparation of the modified pomace of the invention, the degummed pomace is first mixed with water in a 1:3 ratio, and relatively large particles are removed by passing the suspension through a fine-mesh nylon cloth (mesh width = 1-2 mm). The liquid phase purified in this way constitutes a suspension of the modified pomace according to the invention, which can be directly used to produce oil-in-water emulsions.

[0220] 3. A method for producing a vegan milk substitute beverage based on modified depectinized apple pomace.

[0221] Material :

[0222] • Modified degummed pectinized pomace as an aqueous suspension obtained according to Example 2

[0223] • Pectin (AN 51851 – Apple pectin with galacturonic acid >65%; VE°=60.7%)

[0224] Herbasweet (from Herbafood, Weld, Germany)

[0225] Herbarom AF 24-SR (from Herbafood, Weld, Germany)

[0226] method :

[0227] The basic production of vegan milk substitutes, which are phase-stable oil-in-water emulsions, is carried out in... Figure 3 The diagram illustrates the process. An aqueous suspension containing modified pomace was mixed with sunflower seed oil as a vegetable oil, resulting in a final oil concentration of 3 to 10% by weight. The mixture was first pre-homogenized using an Ultraturrax (t = 5 min, U = 24000 rpm) and then treated with a high-pressure homogenizer (Microfluidizer LM10) to form an oil-in-water emulsion. The homogenization pressure was 1400 bar, and the emulsion underwent three homogenization cycles. The stability of the emulsion was visually assessed.

[0228] Results and Discussion :

[0229] Figure 4 Examples of products produced from modified apple pomace are shown. In principle, stable emulsions can be generated from the raw materials without visually noticeable agglomeration or phase separation. In the presence of apple pectin, the emulsions appear more colloidal and also produce a more pleasant mouthfeel. The addition of apple extracts allows for the modification of the sensory and visual aspects of the product (see, for example, [link to product description]). Figure 4 Interestingly, the produced emulsion exhibits greater pH stability over a wider pH range compared to protein-stabilized emulsions.

[0230] In summary, pectinized modified apple pomace is ideally suited as a feedstock with emulsifying properties. The emulsion has a slightly acidic taste and has been shown to be pH- and storage-stable. Sensory and colloidal properties can be specifically tuned by adding apple pectin, Herbarom, and Herbasweet.

[0231] 4. A method for producing a vegan fermented milk substitute based on modified depectinized apple pomace.

[0232] Material :

[0233] • The phase-stable oil-in-water emulsion obtained according to Example 3

[0234] Pea protein F85F (from Roquette, Frankfurt, Germany)

[0235] • Lactic acid bacteria "yogurt starter JP" (Jean Pütz Produkte GmbH, Gelsenkirchen, Germany)

[0236] method :

[0237] The basic production of vegan fermented products is in Figure 5 The diagram illustrates the process of mixing selected apple pomace emulsion (cO / W = 10% by weight) with pea protein stock solution (c...). 豌豆The protein-containing emulsion was diluted 1:1 to an oil concentration of 5% by weight (cO / W = 8%), and then inoculated with a starter culture (pH = 6.2). The protein-containing emulsion was incubated overnight at T = 40°C. The control, which did not contain protein, was treated in the same manner and fermented.

[0238] Results and Discussion :

[0239] The formed "thickened" emulsion is shown in Figure 6 In the presence of a protein source, a coherent network of microorganisms was observed. The sample had a pleasant acidity, comparable to milk-based yogurt. Under similar experimental conditions, the control without added protein did not show thickening, nor did it form flocs or aggregates—a fact that could be advantageous for pH-sensitive applications compared to protein-stabilized emulsions.

[0240] By adding plant protein sources (such as pea protein) and subsequent fermentation, fermented products similar to yogurt or fresh cheese can be obtained from oil-in-water emulsions.

[0241] 5. A method for producing vegan milk substitute beverages based on modified depectinized apple pomace

[0242] Material :

[0243] • Modified degummed pectinized pomace prepared according to Example 2 as an aqueous suspension

[0244] • (AN 51851 – Apple pectin with galacturonic acid >65%; VE°=60.7%)

[0245] Herbasweet (Herbafood, Weld, Germany)

[0246] method :

[0247] The basic preparation process of a vegan milk substitute beverage, which is a phase-stable oil-in-water emulsion, is schematically shown in [the diagram]. Figure 3 In this study, an aqueous suspension containing modified fruit pomace was mixed with highly esterified pectin (final concentration 0.2 wt%) and rapeseed oil to achieve a final oil concentration of 7 wt%. The mixture was first pre-homogenized using an Ultraturrax (t = 5 min, U = 24,000 rpm), and then processed into an oil-in-water emulsion using a high-pressure homogenizer (Microfluidizer LM10). The homogenization pressure was 200 bar, and the emulsion underwent three homogenization cycles. The emulsion was then subjected to UHT treatment. The emulsion was diluted to 3% oil with Herbasweet or fiber, and its viscosity was determined according to Test Method 6.

[0248] Results and Discussion :

[0249] Figure 7 The measured viscosity values ​​are shown. Overall, a stable emulsion was formed here as well, with no visually significant agglomeration or phase separation observed. The viscosity could be specifically tuned with increasing concentration of pectinized apple pomace. The emulsion has a slightly acidic taste and has been shown to be pH- and storage-stable. Sensory and colloidal properties could be specifically tuned by adding apple pectin, Herbarom, and Herbasweet.

[0250] 6. Test methods for determining viscosity

[0251] Measuring instruments: Physica MCR series (e.g., MCR 301, MCR 101)

[0252] Measurement system: Z3 DIN or CC25

[0253] (Note: The Z3 DIN and CC25 measuring systems are the same.)

[0254] Number of sections: 4

[0255] Before measurement, keep the sample at a constant temperature in a 20°C water bath for at least 15 minutes.

[0256] Measurement parameters :

[0257]

[0258]

[0259] evaluate :

[0260] Viscosity (unit [mPas]) is read as follows: Section 4, at = 50 s -1 Place.

Claims

1. A method for producing modified fruit pomace, the method comprising the following steps: a. Provide pomace material, wherein the pomace material is depectinated pomace; b. Mix the degummed pectinized pomace with an aqueous liquid to produce an aqueous pomace suspension with a dry matter content of 2 to 5% by weight; c. Particles with a diameter greater than 1000 μm are separated from the fruit pomace suspension to obtain an aqueous suspension of modified fruit pomace.

2. The method according to claim 1, characterized in that, The pomace suspension obtained in step b or the modified pomace suspension obtained in step c was enzymatically treated with amylase.

3. The method according to claim 1 or 2, characterized in that, The depectinized pomace provided in step a is selected from the pomace residues of citrus fruits, apples, tomatoes, pears, plums, vegetables and grains, with apples being preferred.

4. The method according to any one of claims 1 to 3, characterized in that, The pectinized pomace provided in step a constitutes the residue of acidic pectin extraction.

5. The method according to any one of the preceding claims, characterized in that, The pH of the depectinized pomace provided in step a is 1.5 to 4.0, preferably 2.0 to 3.5, and particularly preferably 2.5 to 3.

0.

6. The method according to any one of the preceding claims, characterized in that, The water-soluble pectin content of the degummed pectinized pomace provided in step a is 3 to 10% by weight.

7. The method according to any one of the preceding claims, characterized in that, The dry matter content of the pectinized pomace provided in step a is 5 to 20 g by weight.

8. The method according to any one of the preceding claims, characterized in that, The aqueous liquid is selected from low-salt water, distilled water, double-distilled water, triple-distilled water, deionized water, drinking water, industrial water, low-salt water, ultrapure water, or high-purity water, with drinking water being the preferred choice.

9. The method according to any one of the preceding claims, characterized in that, In step c, particles with a diameter greater than 750 μm, preferably greater than 500 μm, and particularly preferably greater than 250 μm are separated.

10. The method according to any one of the preceding claims, characterized in that, In step c, particles are separated by using a sieve, such as a wet sieve, a pulper, a belt press, a decanter, a separator, or a combination thereof.

11. An aqueous suspension of modified fruit pomace, characterized in that, The aqueous suspension can be obtained by or by any one of claims 1 to 10.

12. The aqueous suspension according to claim 11, characterized in that, The dry matter content of the fruit pomace in the aqueous suspension is 2 to 5% by weight.

13. The aqueous suspension according to claim 11 or 12, characterized in that, The aqueous suspension, at a dry matter content of 2% by weight, was subjected to a reaction at 20°C and 50 s. -1 The viscosity measured at the shear rate was 5 to 50 mPa·s.

14. The aqueous suspension according to any one of claims 11 to 13, characterized in that, The pH of the aqueous suspension is 1.5 to 4.0, preferably 2.0 to 3.5, and particularly preferably 2.5 to 3.

0.

15. The use of the modified fruit pomace aqueous suspension according to any one of claims 11 to 14 as an aqueous emulsified suspension for the production of an emulsion, wherein the emulsion is preferably an oil-in-water emulsion.

16. The use according to claim 15, characterized in that, The oil-in-water emulsion is selected from: sauces, gravies, spreads, dips, creams, sorbets, ice cream, food supplements, beverages, milk substitutes, pharmaceuticals, cosmetics such as lotions, cleansing lotions, sunscreens and soaps, and agrochemicals; the oil-in-water emulsion is preferably a milk substitute, and the milk substitute is preferably a vegetarian or vegan milk substitute that is substantially free of animal oils or fats.

17. The use according to claim 15 or 16, characterized in that, The modified fruit pomace forms the plant substrate for the oil-in-water emulsion.

18. A method for producing a phase-stable oil-in-water (O / W) emulsion, the method comprising the following steps: a. To provide an aqueous suspension of the modified fruit pomace according to any one of claims 11 to 14; b. Provide vegetable or animal oil; c. Combine the aqueous fruit pomace suspension from step a with the vegetable or animal oil from step b; d. Homogenize the mixture from step c; e. Optionally, other ingredients may be added, preferably selected from plant emulsion stabilizers, fruit preparations, thickeners, proteins, sugars, sweeteners, colorings, colored foods, artificial sweeteners, flavorings, flavor extracts, spices, salts, pH adjusters, vitamins, antioxidants, preservatives, freshness preservers, and any combination thereof; f. Optionally, the mixture from step d or step e may be preserved, preferably by heating the mixture; g. Obtain a phase-stable oil-in-water (O / W) emulsion; Other ingredients that may be added according to step e may also be added before or during step c or d.

19. The method according to claim 18, characterized in that, In steps b and c, vegetable oils are used to produce milk substitutes as phase-stabilized O / W emulsions.

20. The method according to claim 18 or 19, characterized in that, The vegetable oil provided in step b is selected from coconut oil, flaxseed oil, olive oil, palm oil, rapeseed oil, castor oil, safflower oil, nut oil, wheat germ oil, sunflower seed oil, soybean oil, tall oil, or a combination thereof.

21. The method according to any one of claims 18 to 20, characterized in that, The homogenization in step d is performed by high-shear treatment, microfluidic homogenizer, pressure homogenization, colloid mill, high-intensity mixing, extrusion, ultrasonic treatment, or a combination thereof.

22. The method according to any one of claims 18 to 21, characterized in that, The homogenization in step d is performed as a two-stage method, wherein pre-emulsification is carried out in the first stage by high shear treatment, and fine emulsification is carried out in the second stage by high-pressure homogenization.

23. The method according to any one of claims 18 to 22, characterized in that, The plant emulsion stabilizer added as an ingredient according to step e is selected from highly esterified pectin, low-esterified pectin, calcium pectate, functionalized plant fiber, or any combination thereof.

24. The method according to any one of claims 18 to 23, characterized in that, The oil-in-water emulsion obtained in step g is further subjected to heat treatment, preferably pasteurization, ultra-high temperature treatment or sterilization.

25. The method according to any one of claims 18 to 24, characterized in that, The oil-in-water emulsion obtained in step g is preferably heat-preserved. After adding plant protein, the oil-in-water emulsion is fermented to obtain a fermented product with altered texture and / or strength. The plant protein is preferably selected from pea protein, chickpea protein, lentil protein, peanut protein, lupin protein, soybean protein, broad bean protein, sesame protein, sunflower protein, pumpkin protein, rapeseed protein, wheat protein, and potato protein.

26. An oil-in-water emulsion, said oil-in-water emulsion comprising: a. 80 to 95.5% by weight of water; b. 3 to 15% by weight of vegetable or animal oil; c. 1.5 to 5.0% by weight of modified fruit pomace, said modified fruit pomace being the dry matter in the aqueous suspension according to any one of claims 11 to 14; d. Optional one or more other ingredients, wherein the other ingredients are preferably selected from plant emulsion stabilizers, fruit preparations, thickeners, sugars, sweeteners, proteins, colorings, colored foods, artificial sweeteners, flavorings, flavor extracts, spices, salts, pH adjusters, vitamins, antioxidants, preservatives, freshness preservers, and any combination thereof.

27. The oil-in-water emulsion according to claim 26, characterized in that, The oil-in-water emulsion is produced by the method of any one of claims 18 to 25, and when vegetable oil is used, the oil-in-water emulsion preferably constitutes a vegetarian or vegan milk substitute product.

28. A fermentation product, said fermentation product comprising: a. 74 to 93.5% by weight of water; b. 3 to 15% by weight of vegetable or animal oil; c. 1.5 to 5.0% by weight of modified fruit pomace, said modified fruit pomace being the dry matter in the aqueous suspension according to any one of claims 8 to 11; d. 2 to 6% by weight of plant protein, preferably a plant protein concentrate or isolate; e. Optional one or more other ingredients, wherein the other ingredients are preferably selected from plant emulsion stabilizers, fruit preparations, thickeners, sugars, sweeteners, colorings, colored foods, artificial sweeteners, flavorings, flavor extracts, spices, salts, pH adjusters, vitamins, antioxidants, preservatives, freshness preservers, and any combination thereof.

29. The fermented product according to claim 28, characterized in that, The fermented product is produced by the method of claim 25, and when vegetable oil is used, the fermented product preferably constitutes a vegetarian or vegan fermented milk substitute, particularly preferably selected from vegetarian or vegan alternatives for yogurt, kefir, curd, sour cream, fresh cheese and cheese.

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