Multi-component system for the production of plant-based sauces and / or soups

Description

[0001] The present invention relates to a multi-component system for producing a sauce or a soup, a use of the multi-component system for producing a sauce or soup, and a process for producing the sauce and / or the soup by means of the multi-component system according to the invention. Background of the invention

[0002] In the catering industry and the food industry, the flavor of many dishes is determined by the sauce it contains. Depending on the desired flavor, a wide variety of sauces are used, made from different ingredients. While in high-end restaurants each sauce is prepared fresh from scratch, in the budget segment pre-made sauces are regularly used. When preparing from scratch, the desired flavor can be precisely determined, but the preparation is time-consuming and costly and requires trained personnel. Pre-made complete sauces, on the other hand, have the disadvantage that their flavor is often not optimally tailored to the dish on offer. This can result in an unsatisfactory taste experience. Furthermore, pre-made sauces often have a high salt and calorie content.

[0003] In addition to these two approaches, some sauces also offer the option of modifying the flavor of the sauce through additional additives, depending on the specific application. The concept of a base sauce originates from classical French cuisine and has long been established in the culinary arts. A base sauce is refined by adding seasonings, flavorings, and other ingredients to achieve the desired flavor. A base sauce is created in a complex process from the main ingredients: bones, broths, stocks, root vegetables, tomatoes, tomato paste, flour, butter, milk, or cream.

[0004] The aromatic liquids used, such as stocks, wines, oils, or dairy products, usually determine the flavor, which can only be modified to a limited extent. Thus, basic sauces are limited to a small number of applications and offer only a limited range of possible flavor variations. Furthermore, the production of such basic sauces is demanding and requires the use of trained personnel. The consistency of the basic sauce can be varied by thickening with roux, starch, egg, or cold butter. The precise dosage and specific procedure are crucial, so experienced personnel are also required for thickening.

[0005] WO 00 / 70971 A1 describes a combination of a dry spice mix containing a buffer and / or an alkaline substance with an acidified, emulsified sauce mix with a very high salt and solids content. This combination is said to be particularly resistant to microbiological contamination. However, the disadvantage of the combination described in WO 00 / 70971 A1 is its high salt content, which is generally considered harmful to health.

[0006] EP 0 653 166 A1 describes a thick sauce containing 10-60% fat, 0.1-2% alkylcellulose, and 0.1-3% thickener, with a pH of less than 5. This thick sauce can be flavored by adding butter, vegetables, spices, wine, and the like. The flavor range is limited, particularly by the high fat content. Furthermore, only a few types of particularly thick sauces can be produced using this approach.

[0007] WO 2019 / 048715 A2 describes a process for producing an enhanced pectin-containing biomass composition with a pectin content of 20-50% and suitable, for example, for the production of soups or sauces. A disadvantage is the complex production process for the enhanced pectin-containing biomass composition. An activated pectin-containing biomass composition is first created from a pectin-containing starting material in an alcoholic-acidic environment under the influence of mechanical energy. From this, the enhanced pectin-containing biomass composition is then produced in an alcoholic-acidic environment under the influence of mechanical energy.

[0008] DE 199 43 188 describes a process for producing a dietary fiber and food products using such a dietary fiber. The dietary fiber has a soluble fiber content of more than 10% by weight and a water-binding capacity of less than 17 g / g.

[0009] Therefore, there is still a need for a sauce system that can produce a wide variety of different sauces in a flexible manner, in a simple and cost-effective manner.

[0010] A similar problem arises in the area of ​​soups, where there are also significant differences in quality and time required for preparation between a freshly made soup and a ready-made soup.

[0011] The present invention therefore has the object of providing a system with which a wide range of different sauces and soups can be produced in an uncomplicated manner. Summary of the invention

[0012] According to a first aspect of the present invention, the object is achieved by a multi-component system for producing sauces and / or soups according to claim 1. The multi-component system according to the invention is suitable for producing a wide range of different sauces and soups. The base component represents the basis of the sauce or soup and provides a basic structure and preferably a basic flavor. The fine texture component then determines the fine texture of the sauce or soup. The flexible combination of the base component with the fine texture component allows a wide range of flavorful sauces and / or soups with varying consistencies to be produced in a variable manner. The multi-component system allows for simple, fast, and flexible production of different sauces and soups.

[0013] The multi-component system according to the invention provides, in a sense, a modular system that can be combined with potentially hundreds of fine textures based on selected base sauces. Thus, a handful of base sauces, which are based on classic culinary basic sauces (béchamel, velouté, espagnole, and hollandaise), can experience countless flavor variations in fine texture. The base sauces can be freely combined with the fine texture, thus creating an infinite number of flavor combinations. Ultimately, thousands of combinations are possible from which the cook / user can choose.The multi-component combination thus provides a solution that, on the one hand, is quick and easy to use as a "convenience" food, but which, on the other hand, also, in the combination of the basic component with the fine-tasting component, but especially through the refinement with the refining component, elevates the sauces from a "convenience" sauce to an individual sauce, while still remaining quick and easy to produce.

[0014] The multi-component system is not only suitable for "professional users" / catering, but also as a "ready-to-use" kit for the end user as a normal consumer (for example, a basic component plus 5 fine texture flavors in one set).

[0015] It can therefore be sold not only in wholesale, but also in food retail or online. Basic component

[0016] The multi-component system according to the invention for the production of sauces and / or soups contains a base component that contains a binding agent for liquids, such as water. This binding agent is also referred to below as the "liquid binding agent." This base component binds the water and gives the sauce and / or soup its basic consistency.

[0017] The multi-component system according to the invention contains a base component which, as a liquid binder, comprises a pectin-containing plant fiber according to claim 1. Such a liquid binder is ideally suited for giving the sauce or soup a basic structure and consistency.

[0018] According to the invention, the liquid binder contained in the base component has a water-binding capacity of more than 19 g / g, whereby the amount of water that can be bound by one gram of binder is specified here in grams. However, such a high water-binding capacity only allows for a rough adjustment of the viscosity of the sauce or soup, since the viscosity and texture depend on many factors, such as the solids content of the liquid to be textured.

[0019] According to the invention, the base component contains a plant fiber as a liquid binder. Plant fibers are very suitable as liquid binders because they have a particularly high water-binding capacity. Furthermore, plant fibers offer several decisive advantages over the hydrocolloids typically found in sauces or soups. Hydrocolloids clump during the cooking process by forming long-chain hydrocolloid strands. This can lead to burning at the heat source and the formation of a skin on the surface of the sauce or soup. To prevent this, a sauce or soup containing hydrocolloids as liquid binders must be stirred regularly and heated carefully. Regular stirring ties up staff and / or requires expensive equipment. Slow and careful heating makes the production process less efficient and can lead to longer waiting times for guests.These problems are solved by using plant fibers as a liquid binder. The plant fibers do not form complex strands and do not lead to clumping. Thus, a sauce or soup according to the invention, whose basic component contains plant fiber as a liquid binder, can be boiled faster and more efficiently. Due to the short bond of the plant fiber, the surface of the thickened liquid does not dry out or form a crust like with hydrocolloids, allowing the water to evaporate unhindered and preventing the formation of a skin. Furthermore, plant fibers have the advantage of leading to a better, i.e., unadulterated flavor release. In contrast, hydrocolloids as binders lead to a flavor masking.In this case, the seasoning ingredients in particular are significantly less noticeable in the taste perception, so that when hydrocolloids are used as binding agents, attempts are often made to compensate for this taste masking by increasing the salt content.

[0020] It is particularly advantageous if the plant fiber used as a water binder in the base component is native. Native means that the plant fiber has not been previously sheared in water. If the water binder contained in the base component is a native plant fiber, the base component has a particularly high water-binding capacity, and the swelling process of the fibers is also particularly rapid and temperature-insensitive.

[0021] Conventional binding systems, if not properly boiled, can result in subsequent thickening or sagging. For flour, the boiling time is approximately 30 minutes, for starch, 10-15 minutes. This is also necessary to extract the binding system's inherent flavor. The native plant fiber, as a component of the base component, always maintains a consistent viscosity after the correct soaking time; even when the product cools, the viscosity remains stable across the entire temperature spectrum. There's no need to add more water, mix to break down the hydrocolloid chains, or adhere to long cooking times and precise dosing.

[0022] The multi-component system, when using plant fibers, can also be used cold due to the capillary action of these fibers. It can be stirred in without lumps, making it a virtually complete cold binder substitute. State-of-the-art technology usually requires the use of cold-swelling, chemically modified products specifically designed for these properties. Hydrocolloids, unless modified, always require heat treatment for reaction. In addition, traditional binding systems contain a hard fat component for easier handling, which must first be melted.

[0023] The invention can therefore also be used at low temperatures as a texturizer (quark, yogurt, fruit puree, cold soups), thus preserving the ingredients and flavor. Furthermore, the neutral version of the invention is suitable for "rescuing" and flavor-neutralizing purees such as mashed potatoes, celery puree, or pure vegetable purees, to which potatoes or other starchy products are usually added to create the desired consistency.

[0024] The multi-component system, thanks to the use of plant fibers, can be portioned cold and is easily reversible. Preparing and portioning hot foods, as well as cooling them down, is also possible. There is currently no solution for this, as existing binding systems are designed for either cold or warm applications. Due to the solidified hydrocolloid chains in the cold state, gentle heating and constant stirring are necessary to prevent burning. Regeneration with hydrocolloid systems often results in an unsightly skin, and the edges dry out.

[0025] It is further advantageous that the plant fiber is a protopectin-containing plant fiber with a significant proportion of water-soluble pectin. According to the invention, the proportion of water-soluble pectin is less than 10% by weight. It can therefore be, for example, 3%, 4%, 5%, 6%, 7%, 8%, or 9% by weight. Due to this proportion of water-soluble pectin, the fiber is also referred to in the application as a pectin-containing fiber. Such plant fibers have proven particularly suitable for binding water.

[0026] According to the invention, the plant fiber is a pectin-containing, activatable citrus fiber or a pectin-containing, activatable apple fiber. Such plant fibers can be obtained inexpensively and exhibit excellent water-binding properties.

[0027] According to a preferred embodiment of the multi-component system according to the invention, the base component has a base flavor. This base flavor already provides a subtle basic flavor for the sauce or soup, which can, however, still be variably modified by the other ingredients of the sauce or soup.

[0028] A basic flavor of the base component can be achieved by containing, in addition to the liquid binder, a flavor component selected from the group consisting of vegetable powder, for example, celery powder, carrot powder, onion powder, leek powder, garlic powder, tomato powder, beetroot powder and mixtures thereof, milk powder, cream powder, and mixtures thereof. The basic flavor is particularly preferably based on the classic basic sauces already familiar to the expert from French cuisine. Possible basic flavors can be described as light basic sauce, dark basic sauce, and tomato sauce. A basic component with the basic flavor "dark basic sauce" preferably contains vegetable powder. A basic component with the basic flavor "light basic sauce" preferably contains vegetable powder, milk powder, and cream powder.A basic component with the basic flavor "tomato sauce" preferably contains tomato powder.

[0029] According to a further preferred embodiment of the invention, the base component also contains ingredients from the group consisting of spices, salt, natural flavorings, and mixtures thereof. These additional ingredients can be used to optimally round off the flavor of the base component.

[0030] The various components can be present in widely varying proportions in the base component a. To ensure that the sauce or soup has a good consistency and viscosity, it has proven advantageous for the base component to contain from 1 to 99% by weight, preferably from 2 to 80% by weight, more preferably from 5 to 60% by weight, more preferably from 10 to 45% by weight, and particularly preferably from 15 to 40% by weight, of water binder, in each case based on the total weight of the dry base component a.

[0031] According to a further preferred embodiment of the invention, the base component a. contains 10 to 90 wt.%, preferably 15 to 85 wt.%, more preferably 20 to 80 wt.%, or particularly preferably 25 to 75 wt.% flavor component, in each case based on the total weight of the dry base component a. This proportion of flavor component in the base component a. is excellently suited for adjusting the basic flavor.

[0032] Furthermore, for health reasons, it is advantageous to keep the salt content of the base component a. low. The base component a. preferably contains between 5% and 10% by weight salt, based on the total weight of the dry base component a. Due to the fact that only 45 to 75 g of base component per liter of soup or sauce needs to be used to make the sauce or soup, the final salt content is less than 5 g salt / liter. Conventional sauce powders also contain 5 to 10% by weight, but due to the higher basic input of sauce powder of more than 100 g / liter, they result in salt contents of over 10 g or even over 15 g salt / liter of sauce. The present invention makes it possible to use up to 66% less salt (= 5.0 g instead of up to 15.0 g salt / liter) than in commercially available products, while maintaining the same saltiness for the guest.

[0033] In a preferred embodiment of the invention, the base component a. is a solid, particularly a powder. This allows for particularly good dosing of the base component a.

[0034] Furthermore, the base component a. is preferably substantially free of water, so that the swelling behavior of the liquid binder is particularly effective. Here, "substantially free of water" means that the water content is less than 5% by weight, advantageously less than 1% by weight, in particular less than 0.5% by weight, preferably less than 0.3% by weight, preferably less than 0.2% by weight, particularly preferably less than 0.1% by weight, and particularly preferably less than 0.05% by weight, in each case based on the total weight of the base component a. The activatable pectin-containing citrus fiber

[0035] In one embodiment of the invention, an activatable pectin-containing citrus fiber is used as a liquid binder for the base component a. Acidic digestion as a step in the manufacturing process allows the fiber structure to be broken down, and subsequent alcoholic washing steps with gentle drying allow this structure to be maintained.

[0036] Due to the acidic extraction step, the pectin content of the citrus fiber has been greatly reduced, so that the activatable pectin-containing citrus fiber according to the invention has less than 10 wt.%, preferably less than 8 wt.%, and particularly preferably less than 6 wt.% of water-soluble pectin. The content of water-soluble pectin in this citrus fiber can be, for example, 2 wt.%, 3 wt.%, 4 wt.%, 5 wt.%, 6 wt.%, 7 wt.%, 8 wt.%, or 9 wt. This residual pectin is highly esterified pectin. According to the invention, a highly esterified pectin is understood to mean a pectin that has a degree of esterification of at least 50%. The degree of esterification describes the percentage of carboxyl groups in the galacturonic acid units of the pectin that are present in esterified form, e.g., as methyl esters. The degree of esterification can be determined using the JECFA method (Monograph 19-2016, Joint FAO / WHO Expert Committee on Food Additives).

[0037] According to an advantageous embodiment, the activatable pectin-containing citrus fiber has a strength of between 60 g and 240 g, preferably between 120 g and 200 g and particularly preferably between 140 and 180 g in an aqueous 4 wt% suspension.

[0038] The activatable pectin-containing citrus fiber advantageously has a water-binding capacity of more than 20 g / g, preferably more than 22 g / g, particularly preferably more than 24 g / g, and especially preferably between 24 and 26 g / g. Such an advantageously high water-binding capacity leads to a high viscosity and, through this, also to lower fiber consumption with a creamy texture.

[0039] In one embodiment, the activatable pectin-containing citrus fiber in a 2.5 wt% suspension has a yield point II (rotation) of 0.1-1.0 Pa, advantageously of 0.3-0.9 Pa, and particularly advantageously of 0.6-0.8 Pa. According to the invention, the activatable pectin-containing citrus fiber in a fiber dispersion has a yield point I (rotation) of 1.0-4.0 Pa, advantageously of 1.5-3.5 Pa, and particularly advantageously of 2.0-3.0 Pa.

[0040] According to a further embodiment, the activatable pectin-containing citrus fiber in a 2.5 wt% suspension has a yield point II (crossover) of 0.1 - 1.0 Pa, advantageously of 0.3 - 0.9 Pa and particularly advantageously of 0.6 - 0.8 Pa. In a fiber dispersion, the activatable pectin-containing citrus fiber has a yield point I (crossover) of 1.0 - 4.5 Pa, advantageously of 1.5 - 4.0 Pa and particularly advantageously of 2.0 - 3.5 Pa.

[0041] In one embodiment, the activatable pectin-containing citrus fiber has a dynamic Weissenberg number in a 2.5 wt% fiber suspension of 4.5-8.0, advantageously of 5.0-7.5, and particularly advantageously of 7.0-7.5. After shear activation, the activatable pectin-containing citrus fiber in a 2.5 wt% fiber dispersion has a corresponding dynamic Weissenberg number of 5.0-9.0, advantageously of 6.0-8.5, and particularly advantageously of 7.0-8.0.

[0042] For the activatable pectin-containing citrus fibre, the characteristics of the last three preceding paragraphs may also be combined in any permutation.

[0043] Thus, in a specific embodiment, the pectin-containing citrus fiber according to the invention can have all the features of the last three preceding paragraphs, wherein this pectin-containing citrus fiber is preferably obtainable by or obtained from the production process described below.

[0044] To determine the yield point I (rotation), yield point I (crossover), and the dynamic Weissenberg number in a 2.5 wt% dispersion, the activatable pectin-containing citrus fiber is dispersed as a 2.5 wt% solution according to the method disclosed in the examples; the measurement is carried out after 1 h at 20°C.

[0045] To determine the yield point II (rotation), the yield point II (cross over) and the dynamic Weissenberg number in a 2.5 wt% suspension, the activatable pectin-containing citrus fiber is suspended as a 2.5 wt% solution according to the method disclosed in the examples, the measurement is carried out after 1 h at 20°C.

[0046] Preferably, the activatable pectin-containing citrus fiber has a viscosity of between 150 and 600 mPas, preferably from 200 to 550 mPas, and particularly preferably from 250 to 500 mPas, wherein the activatable pectin-containing citrus fiber is dispersed in water as a 2.5 wt% solution and the viscosity is measured at a shear rate of 50 s -1< at 20°C.

[0047] To determine viscosity, the activatable pectin-containing citrus fiber is dispersed in demineralized water as a 2.5 wt% solution using the method disclosed in the examples. The viscosity is determined at 20°C and four shear sections (first and third sections = constant profile; second and fourth sections = linear ramp; evaluation), each at a shear rate of 50 s -1< ) ​​(rheometer; Physica MCR series, CC25 measuring body (equivalent to Z3 DIN), Anton Paar, Graz, Austria). A pectin-containing citrus fiber with this high viscosity has the advantage that smaller amounts of fiber are required to thicken the final product. Furthermore, the fiber thus produces a creamy texture.

[0048] According to one embodiment, the activatable pectin-containing citrus fiber has a moisture content of less than 15 wt%, preferably less than 10 wt% and particularly preferably less than 8 wt%.

[0049] It is also preferred that the activatable pectin-containing citrus fiber in 1.0 wt% aqueous suspension has a pH of 3.1 to 4.75 and preferably of 3.4 to 4.2.

[0050] The activatable pectin-containing citrus fiber advantageously has a grain size in which at least 90% by weight of the particles are smaller than 450 µm, preferably smaller than 350 µm and in particular smaller than 250 µm.

[0051] According to an advantageous embodiment, the activatable pectin-containing citrus fiber has a brightness value L* > 84, preferably L* > 86 and particularly preferably L* > 88. Thus, the citrus fibers are almost colorless and, when used in food products, do not lead to any significant discoloration of the products.

[0052] Advantageously, the activatable pectin-containing citrus fiber has a fiber content of 80 to 95% by weight.

[0053] The activatable, pectin-containing citrus fiber used according to the invention is preferably in powder form. This has the advantage of providing a formulation with low weight and high storage stability, which is also easy to process. This formulation is only made possible by the activatable, pectin-containing citrus fiber used according to the invention, which, unlike modified starches, does not tend to form lumps when stirred into liquids. Production of activatable pectin-containing citrus fiber

[0054] The activatable pectin-containing citrus fiber is obtainable by a process comprising the following steps: (a) Providing a raw material containing cell wall material of an edible citrus fruit; (b) Digesting the raw material by incubating an aqueous suspension of the raw material at an acidic pH; (c) Single- or multi-step separation of the digested material from step (b) from the aqueous suspension; (d) Washing the material separated in step (c) with an aqueous solution and separating coarse or non-digested particles; (e) Separating the washed material from step (d) from the aqueous solution; (f) Washing the separated material from step (e) at least twice with an organic solvent and subsequently separating the washed material from the organic solvent in each case; (g) Optionally additionally removing the organic solvent by contacting the washed material from step (f) with steam;(h) drying the material from step (f) or (g) comprising drying at atmospheric pressure to obtain the activatable pectin-containing citrus fiber;

[0055] The manufacturing process results in citrus fibers with a large internal surface area, which also increases the water binding capacity and is accompanied by good viscosity formation.

[0056] These fibers are activatable fibers that exhibit satisfactory strength due to partial activation during the manufacturing process. However, to achieve optimal rheological properties such as viscosity or texturing, additional shear forces are required by the user. These fibers are therefore also partially activated, but can be further activated.

[0057] As the inventors have discovered, the citrus fibers produced using the described process exhibit good rheological properties. The fibers according to the invention can be easily rehydrated, and the advantageous rheological properties are retained even after rehydration.

[0058] The manufacturing process results in citrus fibers that are largely tasteless and odorless, making them ideal for use in the food industry. The inherent flavor of the other ingredients is not masked, allowing them to develop optimally.

[0059] Citrus fruits and, preferably, citrus processing residues can be used as raw materials. The raw material used in the process described here can be citrus peel (and in this case, albedo and / or flavedo), citrus vesicles, segmented membranes, or a combination thereof. Citrus pomace, i.e., the press residues of citrus fruits, which typically contain not only the peel but also the pulp, is preferably used as raw material.

[0060] All citrus fruits known to the expert can be used as citrus fruits. Examples include, but are not limited to: mandarin orange (Citrus reticulata ), Clementine ( Citrus aurantium Clementine group, syn.: Citrus clementina ), Satsuma ( Citrus xaurantium Satsuma group, syn.: Citrus unshiu ), Mangshan (Citrus mangshanensis ), Orange ( Citrus xaurantium Orange group, syn.: Citrus sinensis ), bitter orange ( Citrus xaurantium Bitter orange group), bergamot ( Citrus x limon Bergamot group, syn.: Citrus bergamia ), grapefruit ( Citrus maxima ), grapefruit (Citrus xaurantium Grapefruit group, syn.: Citrus paradisi ) Pomelo ( Citrus xaurantium Pomelo group), real lime ( Citrus xaurantiifolia ), common lime ( Citrus xaurantiifolia , Syn.: Citrus latifolia ), kaffir lime ( Citrus hystrix ), Rangpur Lime ( Citrus xjambhiri ), lemon ( Citrus x limon Lemon group), citron ( Citrus medica ) and kumquats (Citrus japonica, Syn.: Fortunella ) . The orange ( Citrus aurantium Orange group, syn.: Citrus sinensis ) and the lemon ( Citrus x< limon Lemon group).

[0061] The acidic pulping in step (b) of the process serves to remove pectin by converting the protopectin into soluble pectin and simultaneously activates the fiber by increasing its internal surface area. Furthermore, the pulping process thermally breaks down the raw material. Through acidic incubation in an aqueous environment under the influence of heat, it breaks down into citrus fibers. This achieves thermal comminution, eliminating the need for a mechanical comminution step in the production process. This represents a decisive advantage over conventional fiber production processes, which, in contrast, require a shearing step (such as (high-)pressure homogenization) to obtain a fiber with sufficient rheological properties.

[0062] Through acidic digestion as process step (b) in the manufacturing process, the fiber structure can be broken down and this structure can be maintained accordingly through subsequent alcoholic washing steps with gentle drying.

[0063] Due to the acidic extraction step, the activatable, pectin-containing citrus fiber has less than 10 wt%, preferably less than 8 wt%, and more preferably less than 6 wt% of water-soluble pectin. The activatable, pectin-containing citrus fiber advantageously has a water-soluble pectin content of between 2 wt% and 8 wt%, and more preferably between 2 and 6 wt%. The water-soluble pectin content in this citrus fiber can be, for example, 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, 9 wt%, or 9.5 wt%.

[0064] During the digestion in step (b), the raw material is present as an aqueous suspension. According to the invention, a suspension is a heterogeneous mixture of a liquid and finely dispersed solids (raw material particles) within it. Since the suspension tends to sediment and phase separate, the particles are suitably kept suspended by shaking or stirring. Thus, there is no dispersion in which the particles are comminuted by mechanical action (shear) to such an extent that they are finely dispersed.

[0065] To achieve an acidic pH in step (b), the skilled person can use any known acid or acidic buffer solution. For example, an organic acid such as citric acid can be used.

[0066] Alternatively, or in combination with this, a mineral acid can also be used. Examples include sulfuric acid, hydrochloric acid, nitric acid, or sulfurous acid. Nitric acid is preferred.

[0067] During the acidic digestion in step (b) of the process, the pH of the suspension is between pH = 0.5 and pH = 4.0, preferably between pH = 1.0 and pH = 3.5 and particularly preferably between pH = 1.5 and pH = 3.0.

[0068] According to the invention, the liquid used to prepare the aqueous suspension consists of more than 50 vol% water, preferably more than 60, 70, 80, or even 90 vol% water. In a preferred embodiment, the liquid contains no organic solvent, and in particular no alcohol. This constitutes a water-based acidic extraction.

[0069] In one embodiment, in the production process and in particular in the acid digestion in step (b), no enzymatic treatment of the raw material by adding an enzyme, in particular no amylase treatment, is carried out.

[0070] The incubation during the acid digestion in step (b) takes place at a temperature between 60°C and 95°C, preferably between 70°C and 90°C and particularly preferably between 75°C and 85°C.

[0071] The incubation in step (b) takes place over a period of time between 60 min and 8 hours and preferably between 2 h and 6 hours.

[0072] The aqueous suspension in the acidic digestion in step (b) suitably has a dry mass of between 0.5 wt% and 5 wt%, preferably between 1 wt% and 4 wt%, and particularly preferably between 1.5 wt% and 3 wt%.

[0073] The aqueous suspension is stirred or shaken during the digestion in step (b). This is preferably done continuously to keep the particles suspended in the suspension.

[0074] In step (c) of the process, the digested material is separated from the aqueous solution and thus recovered. This separation can be performed as a single-stage or multi-stage separation.

[0075] Advantageously, the digested material is subjected to a multi-stage separation in step (c). It is preferred that the separation from the aqueous suspension involves progressively finer particles being removed in stages. This means, for example, that in a two-stage separation, both stages separate larger particles, with the second stage separating finer particles than the first in order to achieve the most complete separation of the particles from the aqueous suspension. Preferably, the first separation of particles is carried out using decanters, and the second separation is carried out using separators. Thus, the material becomes increasingly finer in particle size with each separation step.

[0076] After acid digestion in step (b) and separation of the digested material in step (c), the separated material is washed with an aqueous solution in step (d). This step removes any remaining water-soluble substances, such as sugar. The removal of sugar in this step contributes to the citrus fiber being less adhesive, making it easier to process and apply.

[0077] For the purposes of the invention, "aqueous solution" refers to the aqueous liquid used for washing in step (d). The mixture of this aqueous solution and the digested material is referred to as the "washing mixture."

[0078] Advantageously, the washing in step (d) is carried out with water as an aqueous solution. The use of deionized water is particularly advantageous here.

[0079] In one embodiment, the aqueous solution consists of more than 50 vol% water, preferably more than 60, 70, 80, or even 90 vol%. In a preferred embodiment, the aqueous solution contains no organic solvent and, in particular, no alcohol. This constitutes a water-based wash and not a water-alcohol exchange as occurs in fiber washing with a mixture of alcohol and water, where this mixture contains more than 50 vol% alcohol and typically has an alcohol content of more than 70 vol%.

[0080] Alternatively, a salt solution with an ionic strength of I < 0.2 mol / l can be used as an aqueous solution.

[0081] The washing according to step (d) is advantageously carried out at a temperature between 30°C and 90°C, preferably between 40°C and 80°C and particularly preferably between 50°C and 70°C.

[0082] The duration of contact with the aqueous solution in step (d) is between 10 minutes and 2 hours, preferably between 30 minutes and one hour.

[0083] In the washing according to step (d), the dry matter in the washing mixture is between 0.1 wt% and 5 wt%, preferably between 0.5 wt% and 3 wt% and particularly preferably between 1 wt% and 2 wt%.

[0084] More advantageously, the washing according to step (d) is carried out with mechanical agitation of the washing mixture. This is conveniently achieved by stirring or shaking the washing mixture.

[0085] During washing according to step (d), coarse or non-disintegrated particles are removed. This particle separation occurs as part of the separation of the washed material from the washing liquid. Particularly advantageous here is the separation of particles with a grain size of more than 500 µm, preferably more than 400 µm, and most preferably more than 350 µm. The separation is advantageously carried out using a sieve machine or a belt press. This removes both coarse particulate contaminants of the raw material and insufficiently disintegrated material.

[0086] After washing with the aqueous solution in step (d), the washed material is separated from the aqueous solution in step (e). This separation is advantageously carried out using a decanter or a separator.

[0087] In step (f), a further washing step follows, this time with an organic solvent. This involves washing at least twice with an organic solvent.

[0088] The organic solvent can also be used as a mixture of the organic solvent and water, wherein this mixture then contains more than 50 vol% of organic solvent and preferably more than 70 vol% of organic solvent.

[0089] The organic solvent in step (f) is advantageously an alcohol which can be selected from the group consisting of methanol, ethanol and isopropanol.

[0090] The washing step according to step (f) takes place at a temperature between 40°C and 75°C, preferably between 50°C and 70°C and particularly preferably 60°C and 65°C.

[0091] The duration of contact with the organic solvent in step (f) is between 60 minutes and 10 hours, and preferably between 2 hours and 8 hours.

[0092] Each washing step with the organic solvent involves contacting the material with the organic solvent for a specific period of time, followed by separating the material from the organic solvent. A decanter or press is preferably used for this separation.

[0093] When washing with the organic solvent in step (f), the dry mass in the washing solution is between 0.5 wt% and 15 wt%, preferably between 1.0 wt% and 10 wt%, and particularly preferably between 1.5 wt% and 5.0 wt%.

[0094] Washing with the organic solvent in step (f) is preferably carried out with mechanical agitation of the washing mixture. Preferably, washing is carried out in a container with a stirrer.

[0095] During washing with the organic solvent in step (f), a device for homogenizing the suspension is advantageously used. This device is preferably a gear-type disperser.

[0096] According to an advantageous embodiment, washing with the organic solvent in step (f) is carried out in a countercurrent process.

[0097] In one embodiment, during washing with the organic solvent in step (f), partial neutralization is carried out by adding Na or K salts, NaOH or KOH.

[0098] During washing with the organic solvent in step (f), the material can also be decolorized. This decolorization can be achieved by adding one or more oxidizing agents. Examples include chlorine dioxide and hydrogen peroxide, which can be used alone or in combination.

[0099] According to an advantageous embodiment, the final concentration of the organic solvent in the solution increases with each washing step during at least two washing steps with an organic solvent. This incrementally increasing proportion of organic solvent reduces the water content in the fiber material in a controlled manner, so that the rheological properties of the fibers are retained during the subsequent solvent removal and drying steps, and the partially activated fiber structure does not collapse.

[0100] Preferably, the final concentration of the organic solvent in the first washing step is between 60 and 70 vol%, in the second washing step between 70 and 85 vol% and in an optional third washing step between 80 and 90 vol%.

[0101] According to optional step (g), the solvent can be further reduced by contacting the material with steam. This is preferably carried out using a stripper in which the material is contacted countercurrently with steam as the stripping gas.

[0102] According to an advantageous embodiment, the material is moistened with water before drying according to step (h). This is preferably done by introducing the material into a moistening screw and spraying it with water.

[0103] In step (h), the washed material from step (f) or the stripped material from step (g) is dried, with the drying process comprising drying under atmospheric pressure. Examples of suitable drying processes are fluidized bed drying, moving bed drying, belt dryers, drum dryers, or paddle dryers. Moving bed drying is particularly preferred. This has the advantage that the product is dried in a loosened state, which simplifies the subsequent grinding step. Furthermore, this drying method prevents damage to the product due to local overheating due to the easily controllable heat input.

[0104] Drying under atmospheric pressure in step (h) is advantageously carried out at a temperature of between 50°C and 130°C, preferably between 60°C and 120°C, and particularly preferably between 70°C and 110°C. Following drying, the product is advantageously cooled to room temperature.

[0105] According to an advantageous embodiment, the process additionally comprises a comminution, grinding, or sieving step after drying in step (h). This step is advantageously designed such that, as a result, 90% by weight of the particles have a grain size of less than 450 µm, preferably a grain size of less than 350 µm, and in particular a grain size of less than 250 µm. At this grain size, the fiber is readily dispersible and exhibits optimal swelling capacity.

[0106] The activatable pectin-containing citrus fiber used for the inventive use and a process for its production are disclosed in the application DE 10 2020 122 510.5. The activatable pectin-containing apple fiber

[0107] In an alternative embodiment of the invention, an activatable pectin-containing apple fiber is used as a liquid binder for the base component a. Acidic digestion as a step in the manufacturing process allows the fiber structure to be broken down, and subsequent alcoholic washing steps with gentle drying allow this structure to be maintained.

[0108] Due to the acidic extraction step, the pectin content of the apple fiber has been significantly reduced, so that the activatable pectin-containing apple fiber contains less than 10 wt%, preferably less than 8 wt%, and particularly preferably less than 6 wt% of water-soluble pectin. The water-soluble pectin content in the activatable pectin-containing apple fiber can be, for example, 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, or 9 wt%.

[0109] This residual water-soluble pectin is a highly esterified pectin. According to the invention, a highly esterified pectin is defined as a pectin with a degree of esterification of at least 50%. The degree of esterification describes the percentage of carboxyl groups in the galacturonic acid units of the pectin that are present in esterified form, e.g., as methyl esters. The degree of esterification can be determined using the JECFA method (Monograph 19-2016, Joint FAO / WHO Expert Committee on Food Additives).

[0110] According to an advantageous embodiment, the activatable pectin-containing apple fiber has a strength of between 5 g and 100 g, preferably between 20 g and 60 g and particularly preferably between 30 and 50 g, wherein the activatable pectin-containing apple fiber is measured as an aqueous suspension with a fiber concentration of 6 wt%.

[0111] The activatable pectin-containing apple fiber advantageously has a water-binding capacity of more than 19 g / g, preferably more than 21 g / g, and particularly preferably more than 23 g / g. Such an advantageously high water-binding capacity leads to high viscosity and, through this, to lower fiber consumption with a creamy texture.

[0112] In one embodiment, the activatable pectin-containing apple fiber in a 2.5 wt% suspension has a yield point II (rotation) of 0.1 to 1.0 Pa, advantageously from 0.15 to 0.75 Pa, and particularly advantageously from 0.25 to 0.5 Pa. According to the invention, the activatable pectin-containing apple fiber in a 2.5 wt% dispersion has a yield point I (rotation) of 0.75 to 3.75 Pa, advantageously from 1.0 to 3.5 Pa and particularly advantageously from 1.25 to 3.25 Pa.

[0113] According to a further embodiment, the activatable pectin-containing apple fiber in a 2.5 wt% suspension has a yield point II (cross over) of 0.1 to 1.0 Pa, advantageously of 0.15 to 0.75 Pa and particularly advantageously of 0.25 to 0.5 Pa. In a 2.5 wt% dispersion, the activatable pectin-containing apple fiber has a yield point I (cross over) of 0.75 to 4.25 Pa, advantageously of 1.5 to 4.0 Pa and particularly advantageously of 1.75 to 3.75 Pa.

[0114] In one embodiment, the activatable pectin-containing apple fiber in a 2.5 wt% fiber suspension has a dynamic Weissenberg number of 3.0 Pa to 7.0 Pa, advantageously from 3.5 Pa to 6.5 Pa and particularly advantageously from 4.5 Pa to 6.0 Pa. After shear activation, the activatable pectin-containing apple fiber in a 2.5 wt% fiber dispersion accordingly has a dynamic Weissenberg number of 4.0 Pa to 7.5 Pa, advantageously from 4.5 Pa to 7.0 Pa and particularly advantageously from 5.0 Pa to 6.5 Pa.

[0115] To determine the yield point I (rotation), yield point I (cross over) and the dynamic Weissenberg number in the fiber dispersion, the apple fiber is dispersed in demineralized water as a 2.5 wt% solution using the method disclosed in the examples.

[0116] To determine the yield point Rotation II, yield point Cross Over II and the dynamic Weissenberg number in the fiber suspension, the apple fiber is suspended in demineralized water as a 2.5 wt% solution using the method disclosed in the examples.

[0117] Preferably, the activatable pectin-containing apple fiber has a viscosity of between 50 and 350 mPas, preferably from 75 to 200 mPas, and particularly preferably from 100 to 150 mPas, wherein the activatable pectin-containing apple fiber is dispersed in water as a 2.5 wt% solution and the viscosity is measured at a shear rate of 50 s -1< at 20°C.

[0118] To determine viscosity, the activatable pectin-containing apple fiber is dispersed in demineralized water as a 2.5 wt% solution using the method disclosed in the examples. The viscosity is determined at 20°C and four shear sections (first and third sections = constant profile; second and fourth sections = linear ramp; each measured at a shear rate of 50 s -1< ) ​​(rheometer; Physica MCR 101, measuring body CC25 (equivalent to Z3 DIN), Anton Paar, Graz, Austria). An activatable pectin-containing apple fiber with this high viscosity has the advantage that smaller amounts of fiber are required to thicken the final product. Furthermore, the fiber thus produces a creamy texture.

[0119] According to one embodiment, the activatable pectin-containing apple fiber has a moisture content of less than 15 wt%, preferably less than 10 wt% and particularly preferably less than 8 wt%.

[0120] It is also preferred that the activatable pectin-containing apple fiber in 1.0 wt% aqueous suspension has a pH of 3.5 to 5.0 and preferably of 4.0 to 4.6.

[0121] The activatable pectin-containing apple fiber advantageously has a grain size in which at least 90 wt% of the particles are smaller than 450 µm, preferably smaller than 350 µm and in particular smaller than 250 µm.

[0122] According to an advantageous embodiment, the activatable pectin-containing apple fiber has a brightness value of L* > 54, preferably L* > 55, and particularly preferably L* > 56. At such a brightness value, the apple fiber exhibits a slight brown color, which makes it particularly suitable for dark sauces or soups and represents an added value. By using the apple fiber in the base component and / or the fine texture component, the color can be specifically adapted to the type of sauce or soup (such as in a saffron salmon sauce).

[0123] Advantageously, the activatable pectin-containing apple fiber has a fiber content of 80 to 95% by weight.

[0124] The activatable, pectin-containing apple fiber used in the invention is preferably in powder form. This has the advantage of providing a formulation with low weight and high storage stability, which is also easy to process. This formulation is only made possible by the apple fiber used in the invention, which, unlike modified starches, does not tend to form lumps when stirred into liquids. Production of activatable pectin-containing apple fiber

[0125] The activatable pectin-containing apple fiber is obtainable by a process comprising the following steps: (a) Providing a raw material containing apple cell wall material; (b) Digesting the raw material by incubating an aqueous suspension of the raw material at an acidic pH; (c) Single- or multi-stage separation of coarse particles from the digested material from step (b) in aqueous suspension; (d) Separating the material obtained in step (c) and freed from coarse particles from the aqueous suspension; (e) Washing the material separated in step (d) with an aqueous solution; (f) Separating the washed material from step (e) from the aqueous solution; (g) Washing the separated material from step (f) at least twice with an organic solvent and subsequently separating the washed material from the organic solvent in each case; (h) Optionally additionally removing the organic solvent by contacting the washed material from step (g) with steam;(i) drying the material from step (g) or (h) comprising drying at atmospheric pressure to obtain the activatable pectin-containing apple fiber;

[0126] The manufacturing process results in apple fibers with a large internal surface area, which also increases their water-binding capacity and is associated with good viscosity formation. These fibers are activatable fibers that exhibit satisfactory strength due to the partial activation during the manufacturing process. However, to achieve optimal rheological properties such as viscosity or texturing, additional shear forces are required by the user. These are therefore also partially activated fibers, but they can be further activated.

[0127] As the inventors have found, the apple fibers produced using the described process exhibit good rheological properties. The fibers can be easily rehydrated, and the favorable rheological properties are retained even after rehydration.

[0128] The manufacturing process results in apple fibers that are largely tasteless and odorless, making them ideal for use in the food industry. The inherent flavor of the other ingredients is not masked, allowing them to develop optimally. The apple fibers are derived from apples and are therefore natural ingredients with well-known beneficial properties.

[0129] The activatable pectin-containing apple fiber can be obtained from all cultivated apples known to the expert, Malus domesticus). Processing residues from apples can advantageously be used as the starting material. Accordingly, apple peel, core, seeds, or pulp, or a combination thereof, can be used as the starting material. The preferred starting material is apple pomace, i.e., the press residue from apples, which typically contains the above-mentioned components in addition to the peel.

[0130] The acidic pulping in step (b) of the process serves to remove pectin by converting the protopectin into soluble pectin and simultaneously activates the fiber by increasing its internal surface area. Furthermore, the pulping process thermally breaks down the raw material. Through acidic incubation in an aqueous environment under the influence of heat, it breaks down into apple fibers. This achieves thermal comminution, eliminating the need for a mechanical comminution step in the production process. This represents a decisive advantage over conventional fiber production processes, which, in contrast, require a shearing step (such as (high-)pressure homogenization) to obtain a fiber with sufficient rheological properties.

[0131] Through acidic digestion as a process step in the manufacturing process, the fiber structure can be broken down and this structure can be maintained accordingly through subsequent alcoholic washing steps with gentle drying.

[0132] Due to the acidic extraction step, the activatable apple fiber has less than 10 wt%, preferably less than 8 wt%, and more preferably less than 6 wt% of water-soluble pectin. The activatable, pectin-containing apple fiber advantageously has a water-soluble pectin content of between 2 wt% and 8 wt%, and more preferably between 2 and 6 wt%. The water-soluble pectin content in this apple fiber can be, for example, 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, 9 wt%, or 9.5 wt%.

[0133] During the digestion in step (b), the raw material is present as an aqueous suspension. According to the invention, a suspension is a heterogeneous mixture of a liquid and finely dispersed solids (raw material particles) within it. Since the suspension tends to sediment and phase separate, the particles are suitably kept suspended by shaking or stirring. Thus, there is no dispersion in which the particles are comminuted by mechanical action (shear) to such an extent that they are finely dispersed.

[0134] To achieve an acidic pH in step (b), the skilled person can use any known acid or acidic buffer solution. For example, an organic acid such as citric acid can be used.

[0135] Alternatively, or in combination with this, a mineral acid can also be used. Examples include sulfuric acid, hydrochloric acid, nitric acid, or sulfurous acid. Sulfuric acid is preferred.

[0136] During the acidic digestion in step (b) of the process, the pH of the suspension is between pH = 0.5 and pH = 4.0, preferably between pH = 1.0 and pH = 3.5 and particularly preferably between pH = 1.5 and pH = 3.0.

[0137] According to the invention, the liquid used to prepare the aqueous suspension consists of more than 50 vol% water, preferably more than 60, 70, 80, or even 90 vol% water. In a preferred embodiment, the liquid contains no organic solvent, and in particular no alcohol. This constitutes a water-based acidic extraction.

[0138] In one embodiment, in the production process and in particular in the acid digestion in step (b), no enzymatic treatment of the raw material by adding an enzyme, in particular no amylase treatment, is carried out.

[0139] The incubation in step (b) during the acid digestion takes place at a temperature between 60°C and 95°C, preferably between 70°C and 90°C and particularly preferably between 75°C and 85°C.

[0140] The incubation in step (b) takes place over a period of time between 60 min and 8 hours and preferably between 2 h and 6 hours.

[0141] The aqueous suspension in step (b) suitably has a dry matter content of between 0.5 wt% and 5 wt%, preferably between 1 wt% and 4 wt%, and particularly preferably between 1.5 wt% and 3 wt%, in the acidic digestion.

[0142] The aqueous suspension is conveniently stirred or shaken during the digestion in step (b). This is preferably done continuously to keep the particles suspended in the suspension.

[0143] In step (c) of the process, the digested material is separated from coarse particles. This separation can be performed as a single-stage or multi-stage separation.

[0144] In the single- or multi-stage separation in step (c), it is advantageous to separate particles with a grain size of more than 1000 µm. This removes both coarse particulate contaminants in the raw material and insufficiently digested material.

[0145] Advantageously, the digested material is subjected to a multi-stage separation in step (c). It is preferred if the separation from the aqueous liquid involves the stepwise removal of increasingly finer particles. This means, for example, that in a two-stage separation, both stages separate larger particles, with the second stage separating finer particles than the first. Thus, the material becomes increasingly finer in particle size with each separation step.

[0146] Particularly advantageous in step (c) is a two-stage separation, with the separation of particles with a grain size of more than 1000 µm in the first stage and the separation of particles with a grain size of more than 500 µm in the second stage. The separation in these two stages is advantageously carried out using a sieve drum, a sieve machine, or another type of wet sieving.

[0147] After acid digestion in step (b), the removal of coarse particles in step (c), and the separation of the digested material from the aqueous suspension in step (d), which is preferably carried out using a decanter, the separated material is washed with an aqueous solution in step (e). This step allows for the removal of remaining water-soluble substances, such as sugar. The removal of sugar in this step contributes to the apple fiber being less adhesive, making it easier to process and use.

[0148] For the purposes of the invention, "aqueous solution" refers to the aqueous liquid used for washing in step (e). The mixture of this aqueous solution and the digested material is referred to as the "washing mixture."

[0149] Advantageously, the washing in step (e) is carried out with water as an aqueous solution. The use of deionized water is particularly advantageous here.

[0150] In one embodiment, the aqueous solution consists of more than 50 vol% water, preferably more than 60, 70, 80, or even 90 vol%. In a preferred embodiment, the aqueous solution contains no organic solvent and, in particular, no alcohol. This constitutes a water-based wash and not a water-alcohol exchange as occurs in fiber washing with a mixture of alcohol and water, where this mixture contains more than 50 vol% alcohol and typically has an alcohol content of more than 70 vol%.

[0151] Alternatively, a salt solution with an ionic strength of I < 0.2 mol / l can be used as an aqueous solution.

[0152] The washing according to step (e) is advantageously carried out at a temperature between 30°C and 90°C, preferably between 40°C and 80°C and particularly preferably between 50°C and 70°C.

[0153] The duration of contacting in step (e) with the aqueous solution is between 10 minutes and 2 hours, preferably between 30 minutes and one hour.

[0154] In the washing according to step (e), the dry matter in the washing mixture is between 0.1 wt% and 5 wt%, preferably between 0.5 wt% and 3 wt% and particularly preferably between 1 wt% and 2 wt%.

[0155] More advantageously, the washing according to step (e) is carried out with mechanical agitation of the washing mixture. This is conveniently done by stirring or shaking the washing mixture.

[0156] After washing with the aqueous solution, the washed material is separated from the aqueous solution according to step (f). This separation is advantageously carried out using a decanter or a separator.

[0157] In step (g), a further washing step follows, this time with an organic solvent. This involves washing at least twice with an organic solvent.

[0158] The organic solvent is advantageously an alcohol which can be selected from the group consisting of methanol, ethanol and isopropanol.

[0159] The organic solvent can also be used as a mixture of the organic solvent and water, wherein this mixture then contains more than 50 vol% of organic solvent and preferably more than 70 vol% of organic solvent.

[0160] The washing step in step (g) takes place at a temperature between 40°C and 75°C, preferably between 50°C and 70°C and particularly preferably between 60°C and 65°C.

[0161] The duration of contact with the organic solvent is between 60 minutes and 10 hours and preferably between 2 hours and 8 hours.

[0162] Each washing step with the organic solvent involves contacting the material with the organic solvent for a specific period of time, followed by separating the material from the organic solvent. A decanter or press is preferably used for this separation.

[0163] When washing with the organic solvent in step (g), the dry mass in the washing solution is between 0.5 wt% and 15 wt%, preferably between 1.0 wt% and 10 wt%, and particularly preferably between 1.5 wt% and 5.0 wt%.

[0164] Washing with the organic solvent in step (g) is preferably carried out with mechanical agitation of the washing mixture. Preferably, washing is carried out in a container with a stirrer.

[0165] During washing with the organic solvent in step (g), a device for homogenizing the suspension is advantageously used. This device is preferably a gear-type disperser.

[0166] According to an advantageous embodiment, washing with the organic solvent in step (g) is carried out in a countercurrent process.

[0167] In one embodiment, during washing with the organic solvent in step (g), partial neutralization is carried out by adding NaOH, KOH or Na or K salts.

[0168] During washing with the organic solvent in step (g), the material can also be decolorized. This decolorization can be achieved by adding one or more oxidizing agents. Examples include chlorine dioxide and hydrogen peroxide, which can be used alone or in combination.

[0169] According to an advantageous embodiment, during the at least two washing steps with an organic solvent in step (g), the final concentration of the organic solvent in the solution increases with each washing step. This incrementally increasing proportion of organic solvent reduces the water content in the fiber material in a controlled manner, so that the rheological properties of the fibers are retained during the subsequent solvent removal and drying step, and no collapse of the partially activated fiber structure occurs.

[0170] Preferably, the final concentration of the organic solvent in the first washing step is between 60 and 70 vol%, in the second washing step between 70 and 85 vol% and in an optional third washing step between 80 and 90 vol%.

[0171] According to optional step (h), the solvent content can be further reduced by contacting the material with steam. This is preferably carried out using a stripper in which the material is contacted countercurrently with steam as the stripping gas.

[0172] According to an advantageous embodiment, the material is moistened with water before drying according to step (h). This is preferably done by introducing the material into a moistening screw and spraying it with water.

[0173] In step (i), the washed material from step (g) or the stripped material from step (h) is dried, with the drying process comprising drying under atmospheric pressure. Examples of suitable drying processes are fluidized bed drying, moving bed drying, belt dryers, drum dryers, or paddle dryers. Moving bed drying is particularly preferred. This has the advantage that the product is dried in a loosened state, which simplifies the subsequent grinding step. Furthermore, this drying method prevents damage to the product due to local overheating due to the easily controllable heat input.

[0174] Drying under atmospheric pressure in step (i) is advantageously carried out at a temperature of between 50°C and 130°C, preferably between 60°C and 120°C, and particularly preferably between 70°C and 110°C. Following drying, the product is advantageously cooled to room temperature.

[0175] According to an advantageous embodiment, the process additionally comprises a comminution, grinding, or sieving step after drying in step (i). This step is advantageously designed such that, as a result, 90% by weight of the particles have a grain size of less than 450 µm, preferably a grain size of less than 350 µm, and in particular a grain size of less than 250 µm. At this grain size, the fiber is readily dispersible and exhibits optimal swelling capacity.

[0176] The activatable pectin-containing apple fiber used for the inventive use and a process for its production are disclosed in the application DE 10 2020 115 525.5. Fine texture component

[0177] The fine texture component in the multi-component system according to the invention is responsible for the fine texture of the sauce and / or soup. Furthermore, the fine texture component preferably contains the flavoring that essentially characterizes the flavor of the sauce and / or soup.

[0178] The fine texture component has texturing properties which, due to the fiber properties, result in a velvety consistency of the sauce or soup with a glossy appearance.

[0179] In the multi-component system according to the invention, the fine texture component contains an activated plant fiber as a texturizing ingredient for fine texturing, wherein the activated plant fiber is an activated pectin-containing apple fiber or an activated pectin-containing citrus fiber according to claim 1. An activated plant fiber is a plant fiber that has already been activated during the manufacturing process, in particular by applying shear forces. According to the invention, an "activated plant fiber" is understood to mean a plant fiber that has sufficient strength so that no additional shear forces are required during application to achieve optimal rheological properties such as viscosity or texturing.

[0180] The above-described activation of the fibers with surface enlargement through shearing produces finely divided fibers with liquid-filled capillaries, which are ideal for use as a paste, especially for fine texturing. Such plant fibers also have the advantage of being tasteless.

[0181] When used as a paste, the process works "backwards," in a sense: while the high initial viscosity is reduced by the addition of the fine texture component, the fine texture is created as a velvety texture and shine. In the specific case of soup or sauce, up to 25–30 wt.% of the fine texture component can be added.

[0182] As the inventors have discovered, with a very small proportion of fine texture component b. in the liquid textured with the basic component a., a possible roughness can surprisingly be prevented, even without additional shear, by reducing the fiber spacing, with filling fine fiber particles by texturing the free water.

[0183] This is remarkable due to the comparatively small amount of fine texture component b used in relation to the total amount of liquid to be textured and thus forms a new basis for the fine adjustment of viscosity using the same basic ingredients.

[0184] However, all the desired characteristics that correspond to the current state of a good sauce are retained. The preservation of the shine is particularly noteworthy here.

[0185] The overall positive effects that are already known from texturing with plant fibers in the first processing (burning behavior, skin formation) are only fully retained through this combination.

[0186] Pre-texturing with the plant fiber-containing base component a. followed by fine-texturing with the fine-texture component b. also avoids a texturing problem that frequently occurs when using native plant fibers. Due to the small amounts of 1.5% - 2.0% dry matter per liter of the plant fiber-containing base component a. (compared to a conventional hydrocolloid with a roux of 8.0% - 10.0% dry matter per liter), overdosing can quickly occur, requiring the user to rework the mixture, which is very laborious.

[0187] Adjusting the viscosity of liquids by texturing them in two separate components and allowing for sequential addition (two separate, successive texturing phases) of the plant fiber-containing base component a and the fine texture component b enables high liquid binding and individual fine adjustment. It is particularly advantageous to use the fine texture component b in paste form, as its pasty nature allows for much more precise viscosity adjustment—even cold—than with state-of-the-art texturizing agents, without the need for additional boiling or post-swelling.

[0188] The invention is essentially based on a synergism between the base component a. containing plant fibers and the fine texture component b. containing plant fibers. The base component a. allows for an effective and taste-neutral viscosity buildup of large quantities of liquid, thus enabling "pre-texturing." For one liter of liquid, between 1.5% and 2.0% by weight of base component a. is sufficient to create a soup or sauce consistency. With the inventive use of a native plant fiber, a rapid binding of the free water is observed, so that the entire swelling process of the fiber is completed within a few minutes, even in cold liquids, thus eliminating the usual post-swelling or "boiling" process sometimes required with hydrocolloids.

[0189] However, the use of a native plant fiber as part of the basic component means that the fibers may still have a certain roughness when fully swollen on the tongue and when swallowed.

[0190] To mitigate this effect, the product is usually subjected to shear forces (mixing rod) to break up the surface of the fibers and avoid possible roughness.

[0191] However, this creates a pulpy appearance, like that of a pure tomato sauce or goulash, which is not desired in many sauces and does not correspond to the usual image of a sauce.

[0192] Any roughness can also be concealed by using fat, but this not only results in a significant increase in calories but also in a change in taste or a masking of the taste.

[0193] In addition, the shearing process destroys the shine created by the pectin, which is also a desirable property of a good sauce.

[0194] This is where the fine texture component b. comes into play, which, without fat or shear, provides the desired fine texturing in a simple and controlled manner, without disturbing the positive rheological or sensory properties produced by the base component.

[0195] The two components thus work together in a synergistic way and form the basis for a novel concept for sauce or soup production.

[0196] Processes for producing such activated plant fibers are known to those skilled in the art. Plant fibers are exposed to shear forces in water, which leads to an increase in surface area by changing the fiber structure.

[0197] Surprisingly, it has been found that a texture component containing an activated plant fiber is particularly well suited for fine-tuning the texture and rheological properties of the sauce or soup.

[0198] According to the invention, the activated plant fiber is an activated citrus fiber or an activated apple fiber. The activated pectin-containing apple fiber

[0199] In one embodiment of the invention, an activated pectin-containing apple fiber is used as a texturizing agent for the fine texture component b. Acidic digestion as a step in the manufacturing process allows the fiber structure to be broken down, and subsequent alcoholic washing steps with gentle drying allow this structure to be maintained.

[0200] Due to the acidic extraction step, the pectin content of the apple fiber has been significantly reduced, so that the activated pectin-containing apple fiber according to the invention contains less than 10 wt%, preferably less than 8 wt%, and particularly preferably less than 6 wt% of water-soluble pectin. The water-soluble pectin content in the activated pectin-containing apple fiber can be, for example, 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, or 9 wt%.

[0201] This residual water-soluble pectin is a highly esterified pectin. According to the invention, a highly esterified pectin is defined as a pectin with a degree of esterification of at least 50%. The degree of esterification describes the percentage of carboxyl groups in the galacturonic acid units of the pectin that are present in esterified form, e.g., as methyl esters. The degree of esterification can be determined using the JECFA method (Monograph 19-2016, Joint FAO / WHO Expert Committee on Food Additives).

[0202] According to an advantageous embodiment, the activated pectin-containing apple fiber has a strength of more than 50 g, preferably more than 75 g, and particularly preferably more than 100 g. For this purpose, the activated apple fiber is suspended in water as a 6 wt% solution.

[0203] The activated pectin-containing apple fiber advantageously has a water-binding capacity of more than 20 g / g, preferably more than 22 g / g, particularly preferably more than 24 g / g, and especially preferably more than 27.0 g / g. Such an advantageously high water-binding capacity leads to a high viscosity and, through this, also to lower fiber consumption with a creamy texture.

[0204] In one embodiment, the activated pectin-containing apple fiber in a 2.5 wt% suspension has a yield point II (rotation) of more than 0.1 Pa, advantageously of more than 0.5 Pa, and particularly advantageously of more than 1.0 Pa. In a 2.5 wt% dispersion, the activated pectin-containing apple fiber according to the invention has a yield point I (rotation) of more than 5.0 Pa, advantageously of more than 6.0 Pa, and particularly advantageously of more than 7.0 Pa.

[0205] According to a further embodiment, the activated pectin-containing apple fiber in a 2.5 wt% suspension has a yield point II (cross over) of more than 0.1 Pa, advantageously of more than 0.5 Pa and particularly advantageously of more than 1.0 Pa. In a 2.5 wt% dispersion, the activated pectin-containing apple fiber has a yield point I (cross over) of more than 5.0 Pa, advantageously of more than 6.0 Pa and particularly advantageously of more than 7.0 Pa.

[0206] In one embodiment, the activated pectin-containing apple fiber in a 2.5 wt% fiber suspension has a dynamic Weissenberg number of more than 4.0, advantageously more than 5.0, and particularly advantageously more than 6.0. After shear activation, the activated pectin-containing apple fiber in a 2.5 wt% fiber dispersion accordingly has a dynamic Weissenberg number of more than 6.5, advantageously more than 7.5, and particularly advantageously more than 8.5.

[0207] To determine the yield point I (rotation), yield point I (cross over) and the dynamic Weissenberg number of a 2.5 wt% dispersion, the apple fiber is dispersed in demineralized water as a 2.5 wt% solution using the method disclosed in the examples.

[0208] To determine the yield point II (rotation), yield point II (cross over) and the dynamic Weissenberg number of a 2.5 wt% suspension, the apple fiber is suspended in demineralized water as a 2.5 wt% solution using the method disclosed in the examples.

[0209] Preferably, the activated pectin-containing apple fiber has a viscosity of more than 100 mPas, preferably more than 200 mPas, and particularly preferably more than 350 mPas, wherein the activated apple fiber is dispersed in water as a 2.5 wt% solution and the viscosity is measured at a shear rate of 50 s -1< at 20°C.

[0210] To determine viscosity, the apple fiber is dispersed in demineralized water as a 2.5 wt% solution using the method disclosed in the examples. The viscosity is determined at 20°C and four shear sections (first and third sections = constant profile; second and fourth sections = linear ramp; each measured at a shear rate of 50 s -1< ) ​​(rheometer; Physica MCR 101, measuring body CC25 (equivalent to Z3 DIN), Anton Paar, Graz, Austria). Activated apple fiber with this high viscosity has the advantage that smaller amounts of fiber are required to thicken the final product. Furthermore, the fiber produces a creamy texture.

[0211] According to one embodiment, the activated pectin-containing apple fiber has a moisture content of less than 15 wt%, preferably less than 8 wt% and particularly preferably less than 6 wt%.

[0212] It is also preferred that the activated pectin-containing apple fiber in 1.0 wt% aqueous suspension has a pH of 3.5 to 5.0 and preferably of 4.0 to 4.6.

[0213] The activated pectin-containing apple fiber advantageously has a particle size in which at least 90% by weight of the particles are smaller than 400 µm, preferably smaller than 350 µm and in particular smaller than 300 µm.

[0214] According to an advantageous embodiment, the activated pectin-containing apple fiber has a brightness value of L* > 60, preferably L* > 61, and particularly preferably L* > 62. At such a brightness value, the apple fiber exhibits a light brown color, which makes it particularly suitable for dark sauces or soups and represents an added value. By using the apple fiber in the base component and / or the fine texture component, the color can be specifically adapted to the type of sauce or soup (such as in a saffron salmon sauce).

[0215] Advantageously, the activated pectin-containing apple fiber has a fiber content of 80 to 95% by weight.

[0216] The activated pectin-containing apple fiber used in the invention is preferably in powder form. This has the advantage of providing a formulation with low weight and high storage stability, which is also easy to process. This formulation is only made possible by the activated pectin-containing apple fiber used in the invention, which, unlike modified starches, does not tend to form lumps when stirred into liquids. Production of activated pectin-containing apple fiber

[0217] The activated pectin-containing apple fiber is obtained by a process that includes the following steps: (a) Providing a raw material containing apple cell wall material; (b) Digesting the raw material by incubating an aqueous suspension of the raw material at an acidic pH; (c) Single- or multi-stage separation of coarse particles from the digested material from step (b) in aqueous suspension; (d) Separating the material obtained in step (c) and freed from coarse particles from the aqueous suspension; (e) Washing the material separated in step (d) with an aqueous solution; (f) Separating the washed material from step (e) from the aqueous solution; (g) Washing the separated material from step (f) at least twice with an organic solvent and subsequently separating the washed material from the organic solvent in each case; (h) Optionally additionally removing the organic solvent by contacting the washed material from step (g) with steam;(i) drying the material from step (g) or (h) comprising vacuum drying to obtain the activated pectin-containing apple fiber;

[0218] The activated pectin-containing apple fiber can be obtained from all cultivated apples known to the expert, Malus domesticus ). Processing residues from apples can advantageously be used as the starting material. Accordingly, apple peel, core, seeds, or pulp, or a combination thereof, can be used as the starting material. The preferred starting material is apple pomace, i.e., the press residue from apples, which typically contains the above-mentioned components in addition to the peel.

[0219] The production process according to the invention results in apple fibers with a large internal surface area, which also increases the water binding capacity and is accompanied by good viscosity formation.

[0220] These fibers are activated fibers that exhibit sufficient strength in aqueous suspension, so that no additional shear forces are required to achieve optimal rheological properties such as viscosity or texture. The activated pectin-containing apple fiber is referred to synonymously as pectin-containing apple fiber in the application.

[0221] As the inventors have discovered, the apple fibers produced by the process according to the invention exhibit good rheological properties. The fibers according to the invention can be easily rehydrated, and the advantageous rheological properties are retained even after rehydration.

[0222] The inventive manufacturing process results in apple fibers that are largely tasteless and odorless, making them ideal for use in the food industry. The inherent flavor of the other ingredients is not masked, allowing them to develop optimally.

[0223] The apple fibers according to the invention are obtained from apples and thus represent natural ingredients with known positive properties.

[0224] The acidic pulping in step (b) of the process serves to remove pectin by converting the protopectin into soluble pectin and simultaneously activates the fiber by increasing its internal surface area. Furthermore, the pulping process thermally breaks down the raw material. Through acidic incubation in an aqueous environment under the influence of heat, it breaks down into apple fibers. This achieves thermal comminution, thus eliminating the need for a mechanical comminution step in the production process. This represents a decisive advantage over conventional fiber production processes, which, in contrast, require a shearing step (such as (high-)pressure homogenization) to obtain a fiber with sufficient rheological properties.

[0225] Through acidic digestion as a process step in the manufacturing process, the fiber structure can be broken down and this structure can be maintained accordingly through subsequent alcoholic washing steps with gentle drying.

[0226] Due to the acidic extraction step, the activated, pectin-containing apple fiber according to the invention has less than 10 wt%, preferably less than 8 wt%, and particularly preferably less than 6 wt% of water-soluble pectin. The activated, pectin-containing apple fiber advantageously has a water-soluble pectin content of between 2 wt% and 8 wt%, and particularly preferably between 2 and 6 wt%. The water-soluble pectin content in this apple fiber can be, for example, 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, 9 wt%, or 9.5 wt%.

[0227] During the digestion in step (b), the raw material is present as an aqueous suspension. According to the invention, a suspension is a heterogeneous mixture of a liquid and finely dispersed solids (raw material particles) within it. Since the suspension tends to sediment and phase separate, the particles are suitably kept suspended by shaking or stirring. Thus, there is no dispersion in which the particles are comminuted by mechanical action (shear) to such an extent that they are finely dispersed.

[0228] To achieve an acidic pH in step (b), the skilled person can use any known acid or acidic buffer solution. For example, an organic acid such as citric acid can be used.

[0229] Alternatively, or in combination with this, a mineral acid can also be used. Examples include sulfuric acid, hydrochloric acid, nitric acid, or sulfurous acid. Sulfuric acid is preferred.

[0230] During the acidic digestion in step (b) of the process, the pH of the suspension is between pH = 0.5 and pH = 4.0, preferably between pH = 1.0 and pH = 3.5 and particularly preferably between pH = 1.5 and pH = 3.0.

[0231] According to the invention, the liquid used to prepare the aqueous suspension consists of more than 50 vol% water, preferably more than 60, 70, 80, or even 90 vol% water. In a preferred embodiment, the liquid contains no organic solvent, and in particular no alcohol. This constitutes a water-based acidic extraction.

[0232] In one embodiment, in the production process and in particular in the acid digestion in step (b), no enzymatic treatment of the raw material by adding an enzyme, in particular no amylase treatment, is carried out.

[0233] The incubation during the acid digestion in step (b) takes place at a temperature between 60°C and 95°C, preferably between 70°C and 90°C and particularly preferably between 75°C and 85°C.

[0234] The incubation in step (b) takes place over a period of time between 60 min and 10 hours and preferably between 2 h and 6 hours.

[0235] The aqueous suspension in the acidic digestion in step (b) suitably has a dry mass of between 0.5 wt% and 5 wt%, preferably between 1 wt% and 4 wt%, and particularly preferably between 1.5 wt% and 3 wt%.

[0236] The aqueous suspension is stirred or shaken during the digestion in step (b). This is preferably done continuously to keep the particles suspended in the suspension.

[0237] In step (c) of the process, the digested material is separated from coarse particles. This separation can be performed as a single-stage or multi-stage separation.

[0238] In the single- or multi-stage separation according to step (c), it is advantageous to separate particles with a grain size of more than 1000 µm, preferably more than 500 µm. This removes both coarse particulate components of the raw material and insufficiently digested material.

[0239] Advantageously, the digested material according to step (c) is subjected to a multi-stage separation. It is preferred if, during the separation of the coarse particles, the separation of progressively finer particles takes place step by step. This means, for example, that in a two-stage separation, both stages separate larger particles, with the second stage separating finer particles than the first. Thus, the material becomes increasingly finer in size with each separation step.

[0240] Particularly advantageous here according to step (c) is a two-stage separation, with the separation of particles with a grain size of more than 1000 µm in the first stage and the separation of particles with a grain size of more than 500 µm in the second stage. The separation in these two stages is advantageously carried out using a sieve drum, a sieving machine, or another type of wet sieving.

[0241] After acid digestion in step (b), the removal of coarse particles in step (c), and the separation of the digested material from the aqueous suspension in step (d), the separated material is washed with an aqueous solution in step (e). This step allows the removal of remaining water-soluble substances, such as fruit-derived sugars, to be removed. The removal of sugars in this step contributes to the less adhesive nature of the apple fiber, making it easier to process and use.

[0242] For the purposes of the invention, "aqueous solution" refers to the aqueous liquid used for washing in step (e). The mixture of this aqueous solution and the digested material is referred to as the "washing mixture."

[0243] Advantageously, the washing in step (e) is carried out with water as an aqueous solution. The use of deionized water is particularly advantageous here.

[0244] In one embodiment, the aqueous solution consists of more than 50 vol% water, preferably more than 60, 70, 80, or even 90 vol%. In a preferred embodiment, the aqueous solution contains no organic solvent and, in particular, no alcohol. This constitutes a water-based wash and not a water-alcohol exchange as occurs in fiber washing with a mixture of alcohol and water, where this mixture contains more than 50 vol% alcohol and typically has an alcohol content of more than 70 vol%.

[0245] Alternatively, a salt solution with an ionic strength of I < 0.2 mol / l can be used as an aqueous solution.

[0246] The washing according to step (e) is advantageously carried out at a temperature between 30°C and 90°C, preferably between 40°C and 80°C and particularly preferably between 50°C and 70°C.

[0247] The duration of contacting in step (e) with the aqueous solution is between 10 minutes and 2 hours, preferably between 30 minutes and one hour.

[0248] In the washing according to step (e), the dry matter in the washing mixture is between 0.1 wt% and 5 wt%, preferably between 0.5 wt% and 3 wt% and particularly preferably between 1 wt% and 2 wt%.

[0249] More advantageously, the washing according to step (e) is carried out with mechanical agitation of the washing mixture. This is conveniently done by stirring or shaking the washing mixture.

[0250] Optionally, during the washing process in step (e), particles with a grain size of more than 500 µm, preferably more than 400 µm, and most preferably more than 350 µm, can also be separated. The separation is advantageously carried out using a sieve or belt press. This removes both coarse particulate components of the raw material and insufficiently digested material.

[0251] After washing with the aqueous solution in step (e), the washed material is separated from the aqueous solution in step (f). This separation is advantageously carried out using a decanter or a separator.

[0252] In step (g), a further washing step follows, this time with an organic solvent. This involves washing at least twice with an organic solvent.

[0253] The organic solvent can also be used as a mixture of the organic solvent and water, wherein this mixture then contains more than 50 vol% of organic solvent and preferably more than 70 vol% of organic solvent.

[0254] The organic solvent is advantageously an alcohol which can be selected from the group consisting of methanol, ethanol and isopropanol.

[0255] The washing step in step (g) takes place at a temperature between 40°C and 75°C, preferably between 50°C and 70°C and particularly preferably between 60°C and 65°C.

[0256] The duration of contact with the organic solvent in step (g) is between 60 minutes and 10 hours, and preferably between 2 hours and 8 hours.

[0257] Each washing step with the organic solvent involves contacting the material with the organic solvent for a specific period of time, followed by separating the material from the organic solvent. A decanter or press is preferably used for this separation.

[0258] When washing with the organic solvent in step (g), the dry mass in the washing solution is between 0.5 wt% and 15 wt%, preferably between 1.0 wt% and 10 wt%, and particularly preferably between 1.5 wt% and 5.0 wt%.

[0259] Washing with the organic solvent in step (g) is preferably carried out with mechanical agitation of the washing mixture. Preferably, washing is carried out in a container with a stirrer.

[0260] During washing with the organic solvent in step (g), a device for homogenizing the suspension is advantageously used. This device is preferably a gear-type disperser.

[0261] According to an advantageous embodiment, washing with the organic solvent in step (g) is carried out in a countercurrent process.

[0262] In one embodiment, during washing with the organic solvent in step (g), partial neutralization is carried out by adding NaOH, KOH or Na or K salts.

[0263] During washing with the organic solvent in step (g), the material can also be decolorized. This decolorization can be achieved by adding one or more oxidizing agents. Examples include chlorine dioxide and hydrogen peroxide, which can be used alone or in combination.

[0264] According to an advantageous embodiment, during the at least two washing steps with an organic solvent in step (g), the final concentration of the organic solvent in the solution increases with each washing step. This incrementally increasing proportion of organic solvent reduces the water content in the fiber material in a controlled manner, so that the rheological properties of the fibers are retained during the subsequent solvent removal and drying steps, and the activated fiber structure does not collapse.

[0265] Preferably, the final concentration of the organic solvent in the first washing step is between 60 and 70 vol%, in the second washing step between 70 and 85 vol% and in an optional third washing step between 80 and 90 vol%.

[0266] According to optional step (h), the solvent content can be further reduced by contacting the material with steam. This is preferably carried out using a stripper in which the material is contacted countercurrently with steam as the stripping gas.

[0267] In step (i), the washed material from step (g) or the stripped material from step (h) is dried, wherein the drying comprises vacuum drying and preferably consists of vacuum drying. During vacuum drying, the washed material is exposed to negative pressure as a dry product, which reduces the boiling point and thus leads to evaporation of the water even at low temperatures. The heat of vaporization continuously removed from the dry product is suitably supplemented from the outside until the temperature is constant. Vacuum drying has the effect of lowering the equilibrium vapor pressure, which promotes capillary transport. This has proven particularly advantageous for the present apple fiber material, as it preserves the activated, open fiber structures and thus the resulting rheological properties.Preferably, the vacuum drying is carried out at an absolute negative pressure of less than 400 mbar, preferably less than 300 mbar, further preferably less than 250 mbar and particularly preferably less than 200 mbar.

[0268] The drying under vacuum in step (i) is advantageously carried out at a jacket temperature of between 40°C and 100°C, preferably between 50°C and 90°C, and particularly preferably between 60°C and 80°C. Following drying, the product is advantageously cooled to room temperature.

[0269] According to an advantageous embodiment, the process additionally comprises a comminution, grinding, or sieving step after drying in step (i). This step is advantageously designed such that, as a result, 90% by weight of the particles have a grain size of less than 400 µm, preferably a grain size of less than 350 µm, and in particular a grain size of less than 300 µm. At this grain size, the fiber is readily dispersible and exhibits optimal swelling capacity.

[0270] The activated pectin-containing apple fiber used for the inventive use and a process for its production are disclosed in the application DE 10 2020 122 520.2. The activated pectin-containing citrus fiber

[0271] In an alternative embodiment of the invention, an activated pectin-containing citrus fiber is used as a texturizing agent for the fine texture component b. Acidic pulping as a step in the manufacturing process allows the fiber structure to be broken down, and subsequent alcoholic washing steps with gentle drying allow this structure to be maintained.

[0272] Due to the acidic extraction step, the pectin content of the activated pectin-containing citrus fiber is greatly reduced, so that this citrus fiber according to the invention has less than 10 wt%, preferably less than 8 wt%, and particularly preferably less than 6 wt% of water-soluble pectin. The water-soluble pectin content in this citrus fiber can be, for example, 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, or 9 wt%.

[0273] This residual water-soluble pectin is a highly esterified pectin. According to the invention, a highly esterified pectin is defined as a pectin with a degree of esterification of at least 50%. The degree of esterification describes the percentage of carboxyl groups in the galacturonic acid units of the pectin that are present in esterified form, e.g., as methyl esters. The degree of esterification can be determined using the JECFA method (Monograph 19-2016, Joint FAO / WHO Expert Committee on Food Additives).

[0274] According to an advantageous embodiment, the activated pectin-containing citrus fiber has a strength of at least 150 g, particularly advantageously of at least 220 g, in a 4 wt% aqueous suspension.

[0275] The activated pectin-containing citrus fiber advantageously has a water-binding capacity of more than 22 g / g. Such a beneficially high water-binding capacity leads to high viscosity and, consequently, to lower fiber consumption with a creamy texture.

[0276] In one embodiment, the activated pectin-containing citrus fiber in a 2.5 wt% suspension has a yield point II (rotation) of more than 1.5 Pa and advantageously of more than 2.0 Pa. In a 2.5 wt% fiber dispersion, the activated pectin-containing citrus fiber according to the invention has a yield point I (rotation) of more than 5.5 Pa and advantageously of more than 6.0 Pa.

[0277] According to a further embodiment, the activated pectin-containing citrus fiber in a 2.5 wt% suspension has a yield point II (crossover) of more than 1.2 Pa and advantageously of more than 1.5 Pa. In a 2.5 wt% fiber dispersion, the activated pectin-containing citrus fiber has a yield point I (crossover) of more than 6.0 Pa and advantageously of more than 6.5 Pa.

[0278] In one embodiment, the activated pectin-containing citrus fiber has a dynamic Weissenberg number in the fiber suspension of more than 7.0, advantageously more than 7.5, and particularly advantageously more than 8.0. After shear activation, the activated pectin-containing citrus fiber correspondingly has a dynamic Weissenberg number in the fiber dispersion of more than 6.0, advantageously more than 6.5, and particularly advantageously more than 7.0.

[0279] To determine the yield point I (rotation), yield point I (crossover) and the dynamic Weissenberg number of a 2.5 wt% dispersion, the citrus fiber is dispersed in demineralized water as a 2.5 wt% solution using the method disclosed in the examples.

[0280] To determine the yield point II (rotation), yield point II (crossover) and the dynamic Weissenberg number of a 2.5 wt% suspension, the citrus fiber is suspended in demineralized water as a 2.5 wt% solution using the method disclosed in the examples.

[0281] Preferably, the activated pectin-containing citrus fiber has a viscosity of at least 650 mPas, wherein the activated pectin-containing citrus fiber is dispersed in water as a 2.5 wt% solution and the viscosity is measured at a shear rate of 50 s -1< at 20°C.

[0282] To determine viscosity, the activated pectin-containing citrus fiber is dispersed in demineralized water as a 2.5 wt% solution using the method disclosed in the examples. The viscosity is determined at 20°C and four shear sections (first and third sections = constant profile; second and fourth sections = linear ramp; each measured at a shear rate of 50 s -1< ) ​​(rheometer; Physica MCR series, CC25 measuring body (equivalent to Z3 DIN), Anton Paar, Graz, Austria). An activated pectin-containing citrus fiber with this high viscosity has the advantage that smaller amounts of fiber are required to thicken the final product. Furthermore, the fiber produces a creamy texture.

[0283] According to one embodiment, the activated pectin-containing citrus fiber has a moisture content of less than 15 wt%, preferably less than 10 wt% and particularly preferably less than 8 wt%.

[0284] It is also preferred that the activated pectin-containing citrus fiber in 1.0 wt% aqueous suspension has a pH of 3.1 to 4.75 and preferably of 3.4 to 4.2.

[0285] The activated pectin-containing citrus fiber advantageously has a grain size in which at least 90 wt% of the particles are smaller than 250 µm, preferably smaller than 200 µm and in particular smaller than 150 µm.

[0286] According to an advantageous embodiment, the activated pectin-containing citrus fiber has a brightness value L* > 90, preferably L* > 91 and particularly preferably L* > 92.

[0287] Advantageously, the activated pectin-containing citrus fiber has a fiber content of 80 to 95% by weight.

[0288] The activated pectin-containing citrus fiber used according to the invention is preferably in powder form. This has the advantage of providing a formulation with low weight and high storage stability, which is also easy to process. This formulation is only made possible by the activated pectin-containing citrus fiber used according to the invention, which, unlike modified starches, does not tend to form lumps when stirred into liquids. Production of activated pectin-containing citrus fiber

[0289] The activated pectin-containing citrus fiber is obtainable through a process that includes the following steps: (a) Providing a raw material containing cell wall material of an edible citrus fruit; (b) Digesting the raw material by incubating an aqueous suspension of the raw material at an acidic pH; (c) Single- or multi-step separation of the digested material from step (b) from the aqueous suspension; (d) Washing the material separated in step (c) with an aqueous solution and separating coarse or non-digested particles; (e) Separating the washed material from step (d) from the aqueous solution; (f) Washing the separated material from step (e) at least twice with an organic solvent and subsequently separating the washed material from the organic solvent in each case; (g) Optionally additionally removing the organic solvent by contacting the washed material from step (f) with steam;(h) drying the material from step (f) or (g) comprising vacuum drying to obtain the activated pectin-containing citrus fiber;

[0290] Citrus fruits and, preferably, citrus processing residues can be used as raw materials. The raw material used in the process can be citrus peel (and in this case, albedo and / or flavedo), citrus vesicles, segmented membranes, or a combination thereof. The preferred raw material is citrus pomace, i.e., the press residues of citrus fruits, which typically contain the pulp in addition to the peel.

[0291] These fibers are activated fibers that exhibit sufficient strength in an aqueous suspension, so that no additional shear forces are required during application to achieve optimal rheological properties such as viscosity or texturizing. The activated pectin-containing citrus fiber is referred to synonymously as pectin-containing citrus fiber in the application.

[0292] As the inventors have discovered, the citrus fibers produced by this process exhibit good rheological properties. The fibers according to the invention can be easily rehydrated, and the advantageous rheological properties are retained even after rehydration.

[0293] The manufacturing process described above results in citrus fibers that are largely tasteless and odorless, making them ideal for use in the food industry. The inherent flavor of the other ingredients is not masked, allowing them to develop optimally.

[0294] The citrus fibers to be used according to the invention are obtained from citrus fruits and thus represent natural ingredients with known positive properties.

[0295] The acidic pulping in step (b) of the process serves to remove pectin by converting the protopectin into soluble pectin and simultaneously activates the fiber by increasing its internal surface area. Furthermore, the pulping process thermally breaks down the raw material. Through acidic incubation in an aqueous environment under the influence of heat, it breaks down into citrus fibers. This achieves thermal comminution, eliminating the need for a mechanical comminution step in the production process. This represents a decisive advantage over conventional fiber production processes, which, in contrast, require a shearing step (such as (high-)pressure homogenization) to obtain a fiber with sufficient rheological properties.

[0296] Through acidic digestion as a process step in the manufacturing process, the fiber structure can be broken down and this structure can be maintained accordingly through subsequent alcoholic washing steps with gentle drying.

[0297] Due to the acidic extraction step, the activated, pectin-containing citrus fiber according to the invention has less than 10 wt%, preferably less than 8 wt%, and particularly preferably less than 6 wt% of water-soluble pectin. The activated, pectin-containing citrus fiber advantageously has a water-soluble pectin content of between 2 wt% and 8 wt%, and particularly preferably between 2 and 6 wt%. The water-soluble pectin content in this citrus fiber can be, for example, 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, 9 wt%, or 9.5 wt%.

[0298] During the digestion in step (b), the raw material is present as an aqueous suspension. According to the invention, a suspension is a heterogeneous mixture of a liquid and finely dispersed solids (raw material particles) within it. Since the suspension tends to sediment and phase separate, the particles are suitably kept suspended by shaking or stirring. Thus, there is no dispersion in which the particles are comminuted by mechanical action (shear) to such an extent that they are finely dispersed.

[0299] To achieve an acidic pH in step (b), the skilled person can use any known acid or acidic buffer solution. For example, an organic acid such as citric acid can be used.

[0300] Alternatively, or in combination with this, a mineral acid can also be used. Examples include sulfuric acid, hydrochloric acid, nitric acid, or sulfurous acid. Nitric acid is preferred.

[0301] During the acidic digestion in step (b) of the process, the pH of the suspension is between pH = 0.5 and pH = 4.0, preferably between pH = 1.0 and pH = 3.5 and particularly preferably between pH = 1.5 and pH = 3.0.

[0302] The incubation during the acid digestion in step (b) takes place at a temperature between 60°C and 95°C, preferably between 70°C and 90°C and particularly preferably between 75°C and 85°C.

[0303] According to the invention, the liquid used to prepare the aqueous suspension consists of more than 50 vol% water, preferably more than 60, 70, 80, or even 90 vol% water. In a preferred embodiment, the liquid contains no organic solvent, and in particular no alcohol. This constitutes a water-based acidic extraction.

[0304] In one embodiment, the production process and in particular the acid digestion in step (b) does not involve any enzymatic treatment of the raw material by adding an enzyme, in particular no amylase treatment.

[0305] The incubation in step (b) takes place over a period of time between 60 min and 8 hours and preferably between 2 h and 6 hours.

[0306] The aqueous suspension in the acidic digestion in step (b) suitably has a dry mass of between 0.5 wt% and 5 wt%, preferably between 1 wt% and 4 wt%, and particularly preferably between 1.5 wt% and 3 wt%.

[0307] The aqueous suspension is stirred or shaken during the digestion in step (b). This is preferably done continuously to keep the particles suspended in the suspension.

[0308] In step (c) of the process, the digested material is separated from the aqueous solution and thus recovered. This separation can be performed as a single-stage or multi-stage separation.

[0309] Advantageously, the digested material according to step (c) is subjected to a multi-stage separation. It is preferred that the separation from the aqueous suspension involves progressively finer particles being separated in stages. This means, for example, that in a two-stage separation, both stages separate larger particles, with the second stage separating finer particles than the first in order to achieve the most complete separation of the particles from the aqueous suspension. Preferably, the first separation of particles is carried out using decanters, and the second separation is carried out using separators. Thus, the material becomes increasingly finer in particle size with each separation step.

[0310] After acid digestion in step (b) and separation of the digested material in step (c), the separated material is washed with an aqueous solution in step (d). This step removes any remaining water-soluble substances, such as sugar. The removal of sugar in this step contributes to the citrus fiber being less adhesive, making it easier to process and apply.

[0311] For the purposes of the invention, "aqueous solution" refers to the aqueous liquid used for washing in step (d). The mixture of this aqueous solution and the digested material is referred to as the "washing mixture."

[0312] Advantageously, the washing in step (d) is carried out with water as an aqueous solution. The use of deionized water is particularly advantageous here.

[0313] In one embodiment, the aqueous solution consists of more than 50 vol% water, preferably more than 60, 70, 80, or even 90 vol%. In a preferred embodiment, the aqueous solution contains no organic solvent and, in particular, no alcohol. This constitutes a water-based wash and not a water-alcohol exchange as occurs in fiber washing with a mixture of alcohol and water, where this mixture contains more than 50 vol% alcohol and typically has an alcohol content of more than 70 vol%.

[0314] Alternatively, a salt solution with an ionic strength of I < 0.2 mol / l can be used as an aqueous solution.

[0315] The washing according to step (d) is advantageously carried out at a temperature between 30°C and 90°C, preferably between 40°C and 80°C and particularly preferably between 50°C and 70°C.

[0316] The duration of contact with the aqueous solution is between 10 minutes and 2 hours, preferably between 30 minutes and one hour.

[0317] In the washing according to step (d), the dry matter in the washing mixture is between 0.1 wt% and 5 wt%, preferably between 0.5 wt% and 3 wt% and particularly preferably between 1 wt% and 2 wt%.

[0318] More advantageously, the washing according to step (d) is carried out with mechanical agitation of the washing mixture. This is conveniently achieved by stirring or shaking the washing mixture.

[0319] During washing, according to step (d), coarse or non-disintegrated particles are separated. Advantageously, this involves the separation of particles with a grain size of more than 500 µm, more preferably more than 400 µm, and most preferably more than 350 µm.

[0320] Separation is best achieved by wet screening. This can be done using a sieving machine or a belt press. This removes both coarse particulate contaminants from the raw material and insufficiently digested material.

[0321] After washing with the aqueous solution, the washed material is separated from the aqueous solution according to step (e). This separation is advantageously carried out using a decanter or a separator.

[0322] In step (f), a further washing step follows, this time with an organic solvent. This involves washing at least twice with an organic solvent.

[0323] The organic solvent can also be used as a mixture of the organic solvent and water, wherein this mixture then contains more than 50 vol% of organic solvent and preferably more than 70 vol% of organic solvent.

[0324] The organic solvent in step (f) is advantageously an alcohol which can be selected from the group consisting of methanol, ethanol and isopropanol.

[0325] The washing step in step (f) is carried out at a temperature between 40°C and 75°C, preferably between 50°C and 70°C and particularly preferably 60°C and 65°C.

[0326] The duration of contacting in step (f) with the organic solvent is between 60 minutes and 10 hours and preferably between 2 hours and 8 hours.

[0327] Each washing step with the organic solvent involves contacting the material with the organic solvent for a specific period of time, followed by separating the material from the organic solvent. A decanter or press is preferably used for this separation.

[0328] When washing with the organic solvent in step (f), the dry mass in the washing solution is between 0.5 wt% and 15 wt%, preferably between 1.0 wt% and 10 wt%, and particularly preferably between 1.5 wt% and 5.0 wt%.

[0329] Washing with the organic solvent in step (f) is preferably carried out with mechanical agitation of the washing mixture. Preferably, washing is carried out in a container with a stirrer.

[0330] During washing with the organic solvent in step (f), a device for homogenizing the suspension is advantageously used. This device is preferably a gear-type disperser.

[0331] According to an advantageous embodiment, washing in step (f) with the organic solvent is carried out in a countercurrent process.

[0332] In one embodiment, during the washing in step (f) with the organic solvent, partial neutralization is carried out by adding Na or K salts, NaOH or KOH.

[0333] During washing with the organic solvent in step (f), the material can also be decolorized. This decolorization can be achieved by adding one or more oxidizing agents. Examples include chlorine dioxide and hydrogen peroxide, which can be used alone or in combination.

[0334] According to an advantageous embodiment, during the at least two washing steps with an organic solvent in step (f), the final concentration of the organic solvent in the solution increases with each washing step. This incrementally increasing proportion of organic solvent reduces the water content in the fiber material in a controlled manner, so that the rheological properties of the fibers are retained during the subsequent solvent removal and drying steps, and the activated fiber structure does not collapse.

[0335] Preferably, the final concentration of the organic solvent in the first washing step is between 60 and 70 vol%, in the second washing step between 70 and 85 vol% and in an optional third washing step between 80 and 90 vol%.

[0336] According to optional step (g), the solvent can be further reduced by contacting the material with steam. This is preferably carried out using a stripper in which the material is contacted countercurrently with steam as the stripping gas.

[0337] In step (h), the washed material from step (f) or the stripped material from step (g) is dried, wherein the drying comprises vacuum drying and preferably consists of vacuum drying. During vacuum drying, the washed material is exposed to negative pressure as a dry product, which reduces the boiling point and thus leads to evaporation of the water even at low temperatures. The heat of vaporization continuously removed from the dry product is suitably supplemented from the outside until the temperature is constant. Vacuum drying has the effect of lowering the equilibrium vapor pressure, which promotes capillary transport. This has proven particularly advantageous for the present citrus fiber material, as it preserves the activated, open fiber structures and thus the resulting rheological properties.Preferably, the vacuum drying is carried out at a negative pressure of less than 400 mbar, preferably less than 300 mbar, further preferably less than 250 mbar and particularly preferably less than 200 mbar.

[0338] The drying under vacuum in step (h) is advantageously carried out at a jacket temperature of between 40°C and 100°C, preferably between 50°C and 90°C, and particularly preferably between 60°C and 80°C. Following drying, the product is advantageously cooled to room temperature.

[0339] According to an advantageous embodiment, the process additionally comprises a comminution, grinding, or sieving step after drying in step (h). This step is advantageously designed such that, as a result, 90% by weight of the particles have a grain size of less than 250 µm, preferably a grain size of less than 200 µm, and in particular a grain size of less than 150 µm. At this grain size, the fiber is readily dispersible and exhibits optimal swelling capacity.

[0340] The activated pectin-containing citrus fiber used for the inventive use and a process for its production are disclosed in the application DE 10 2020 122 518.0.

[0341] According to a preferred embodiment of the multi-component system according to the invention, the fine texture component b is in pasty form. If the fine texture component is in pasty form, a particularly rapid and uniform texture adjustment is achieved.

[0342] It is particularly advantageous if the fine texture component b. influences not only the rheological properties but also the flavor properties of the sauce or soup. According to a preferred embodiment of the invention, the fine texture component b. thus contains a flavoring agent. According to a further preferred embodiment, the fine texture component b. contains at least two flavoring agents or at least three flavoring agents or at least four flavoring agents or at least five flavoring agents. By using one or more flavoring agents in the fine texture component b., the taste and / or aroma of the sauce or soup can be optimally adjusted and flexibly varied.

[0343] The term "flavoring agent" in the context of the invention refers to a chemical substance or a chemical mixture that can evoke a specific odor and / or taste in humans. This occurs essentially through the binding of the flavoring agent to specific taste receptors in humans.

[0344] The fine texture component b. particularly preferably contains a natural flavoring. According to a further preferred embodiment, the fine texture component b. contains at least two natural flavorings, or at least three natural flavorings, or at least four natural flavorings, or at least five natural flavorings. The desired taste can be achieved particularly well with natural flavorings. Furthermore, natural flavorings are particularly well-accepted by consumers.

[0345] The term "natural flavoring" within the meaning of the invention refers to a flavoring obtained from natural sources, for example and preferably from plants, in particular by extraction. In contrast to a natural flavoring, a synthetic flavoring is produced in the laboratory using synthetic processes.

[0346] With the flavoring or the combination of several flavorings, very different flavors can be achieved for the sauce or soup. For example, the fine texture component b. can have a flavor of duck, goose, pork, game, lamb, beef, veal, chicken, fish, crustaceans, vegetables, roasted vegetables, truffle, porcini mushrooms, button mushrooms, onion, garlic, orange, lemon, lime, smoke, vinegar, pickle, capers, butter, mustard, curry, saffron, cress, thyme, basil, rosemary, nutmeg, juniper or bay leaf. The fine texture component b. can also have a flavor typical of dishes from certain regions such as French, Asian, Scandinavian or African. Furthermore, it is possible that the taste is similar to certain drinks, for example, the text component b. can have a flavor of red wine, white wine, sherry, port wine, whiskey or cognac. Other flavors of the fine texture component b.can be achieved depending on the flavorings used.

[0347] According to a preferred embodiment, the fine texture component b. is vegan. The term "vegan" within the meaning of the invention means that the fine texture component b. contains no components of animal origin. The fine texture component b. can have an animal-like flavor, which test subjects perceive as tasting like chicken, game, or fish, and simultaneously be vegan. This is achieved by one or more flavorings that are vegan in nature but mimic a flavor such as chicken, game, or fish.

[0348] The fine texture component b. can contain a wide range of different components. A particularly preferred fine texture component b. of the multi-component system for producing a sauce or soup contains (1) from 0.1 to 30% by weight, preferably from 0.5 to 25% by weight, more preferably from 1 to 15% by weight, or particularly preferably from 2 to 10% by weight, of activated plant fiber, (2) from 50 to 99% by weight, preferably from 60 to 95% by weight, more preferably from 70 to 92% by weight, and particularly preferably from 78 to 90% by weight, of water, (3) the remainder being flavorings and other components. The percentages by weight in each case refer to the total weight of the fine texture component b. Refinement component

[0349] The multi-component system according to the invention optionally contains a refining component c. The refining component enables the optimal individual design of the sauce or soup depending on the specific application.

[0350] Various ingredients can be chosen as refinement components. For example, herbs and spices such as anise, wild garlic, basil, fenugreek, cayenne pepper, chili, cumin, curry, dill, tarragon, fennel, cloves, ginger, chamomile, cardamom, garlic, coriander, caraway, turmeric, horseradish, lemon balm, nutmeg, paprika, parsley, pepper, peppermint, allspice, saffron, sage, star anise, thyme, vanilla, juniper berries, cinnamon, or lemongrass can be used as refinement components. Furthermore, the refinement component can contain a vegetable ingredient such as onion, garlic, chives, leeks, leeks, shallots, or spring onions.

[0351] In another embodiment, the refinement component contains an essential oil, such as lemon oil, orange oil, basil oil, peppermint oil, vanilla oil, thyme oil, bay oil, lemongrass oil, or rosemary oil, or the peel of an oil-containing fruit such as orange peel, lemon peel, or lime peel. The refinement component can also contain a flavored cooking oil such as truffle oil or lemon oil, or an oil extracted from an aromatic oil-containing fruit by pressing, such as sesame oil or pumpkin seed oil.

[0352] The refining component can also be a fatty food such as butter, cream, ghee.

[0353] In one embodiment, the refining component may comprise: stocks, berries or other fruits or buds and their components, juices and alcoholic liquids such as brandy or wine.

[0354] These materials may also already be available from other suppliers as ready-made, directly usable products (so-called "convenience products"), such as spice pastes such as ginger paste, garlic paste, red wine reduction, mushroom powder, herb pastes such as wild garlic, basil, marjoram, or as extract oils, as in the case of truffle oil, sesame oil or pumpkin seed oil.

[0355] It is also possible to use one or more flavorings as a refinement component, especially natural flavorings. These refinement components can also be combined as needed to make the sauce or soup. Multi-component system

[0356] The multi-component system according to the invention contains a. a base component containing a water binder, b. a fine texture component, and c. optionally a refining component.

[0357] The components can be used in different proportions to each other in the multi-component system in order to obtain variable sauces and / or soups with desired taste and texture properties.

[0358] According to a preferred embodiment of the invention, the multi-component system has a proportion of base component a. of 20 to 95 wt.%, preferably 40 to 90 wt.%, or particularly preferably 50 to 80 wt.%, based on the combined weight of base component a. and fine texture component b. Accordingly, it is advantageous if the multi-component system has a proportion of fine texture component b. of 5 to 80 wt.%, in particular 10 to 60 wt.% or 20 to 50 wt.%, based on the combined weight of base component a. and fine texture component b.

[0359] According to one embodiment, the multi-component system according to the invention has a proportion of refining component c., based on the total weight of components a., b., and c., of 0.01 to 20 wt.%, preferably 0.1 to 15 wt.%, and particularly preferably 1 to 10 wt.%. With such a proportion, the refining component can be used to optimally adjust the flavor of the sauce or soup to individual preferences without overly influencing the texture or basic flavor of the sauce or soup.

[0360] According to a preferred embodiment, the components base component a., fine texture component b., and refining component c. of the multi-component system have a total plant fiber content of 0.1 to 40 wt.%, preferably 0.5 to 10 wt.%, or particularly preferably 1 to 5 wt.%, based on the combined weight of the components base component a., fine texture component b., and refining component c. With such a proportion of plant fiber in the components of the multi-component system, a sauce or soup with particularly good rheological properties and excellent cooking behavior is obtained.

[0361] In a particularly advantageous embodiment of the multi-component system according to the invention, the base component a. contains a native plant fiber as a water binder and the fine texture component b. contains an activated plant fiber. Surprisingly, it has been found that the interaction of the native plant fiber as a water binder in the base component a. with the activated plant fiber in the fine texture component b. allows a particularly creamy texture of the sauce or soup to be achieved. A sauce or soup produced from this preferred multi-component system according to the invention has a particularly pleasant mouthfeel and low roughness. Without wishing to be bound to a specific scientific theory, this surprising effect appears to be attributable to the reduction in the fiber spacing of the native plant fibers by the activated plant fiber. use

[0362] In a further aspect, the present invention relates to the use of the multi-component system according to the invention for producing a sauce or soup. The multi-component system according to the invention can be used for producing sauces or soups on an industrial scale. The use of the multi-component system according to the invention preferably relates to the production of sauces or soups in the catering industry, particularly preferably for the fresh production of sauces or soups. The term "catering industry" generally encompasses all providers of food to customers for direct consumption, for example, restaurants, bars, bistros, hotels, pubs, delivery services, snack bars, canteens, and cafeterias. The term "fresh production" here refers to the production of a sauce or soup intended for partial or complete consumption within 24 hours of production.

[0363] What has been said about the multi-component system according to the invention and about the base component a., the fine texture component b., and the refining component c. of the multi-component system according to the invention applies equally to the use of the multi-component system according to the invention. Proceedings

[0364] In a further aspect, the present invention relates to a process for producing a sauce and / or soup using the multicomponent system according to the invention. The process according to the invention comprises the following steps: (1) Providing a base component a., a fine texture component b., and optionally a refining component c., (2) Introducing the components provided in step (1) into water and mixing to obtain a mixture, (3) Optionally heating the mixture obtained in step (2).

[0365] The steps of the process according to the invention can be carried out in different orders. In particular, the base component a. can first be introduced into water, the resulting solution or suspension can be mixed and optionally heated, and only then can the fine texture component b. and optionally the refining component c. be added.

[0366] Particularly advantageously, the base component a. is first prepared, introduced into water, and mixed to obtain a mixture. This mixture is then preferably heated. Thereafter, the fine texture component b. is prepared and introduced into the mixture containing the base component a., and the mixture is mixed again. The mixture may be heated at the time the fine texture component b. is introduced. Finally, the refining component c. can be prepared and introduced into the mixture containing the base component a. and the fine texture component b., and mixed with these components.

[0367] The water used in the process according to the invention may already contain flavorings or other ingredients. For example, broth or stock can be used as the water.

[0368] The ratio of base component a., fine texture component b., refinement component c., and the water used to prepare the sauce or soup can vary widely. Preferably, 10 to 150 g, preferably 20 to 100 g, more preferably 30 to 90 g, or particularly preferably 40 to 80 g, of base component a., 10 to 50 g, preferably 15 to 45 g, preferably 20 to 40 g, or particularly preferably 25 to 35 g, of fine texture component b., and 1 to 50 g, preferably 5 to 40 g, of refinement component c. are used per liter of water.

[0369] What has been said about the multi-component system according to the invention and about the basic component a., the fine texture component b., and the refining component c. of the multi-component system according to the invention applies equally to the process according to the invention. Definitions

[0370] A "citrus fiber" according to the application is a predominantly fiber component isolated from a non-woody plant cell wall of a citrus fruit and consisting primarily of cellulose. The term "fiber" is somewhat misnomer because citrus fibers do not appear macroscopically as fibers, but rather as a powdered product. Other components of citrus fiber include hemicellulose and pectin. The citrus fiber can advantageously be obtained from citrus pulp, citrus peel, citrus vesicles, segmented membranes, or a combination thereof.

[0371] An "apple fiber" according to the application is a predominantly fiber component isolated from a non-woody plant cell wall of an apple and consisting primarily of cellulose. The term "fiber" is somewhat misnomer because apple fiber does not appear macroscopically as fibers but rather as a powdered product. Other components of apple fiber include hemicellulose and pectin.

[0372] According to the invention, an apple is defined as the fruit of the cultivated apple ( Malus domestica ).

[0373] An activated apple fiber according to the present application is defined, in contrast to an activatable (and thus only partially activated) apple fiber, by the yield point of the fiber in a 2.5 wt% dispersion. An activated apple fiber is thus characterized by having a yield point I (rotation) of more than 5.0 Pa or a yield point I (crossover) of more than 5.0 Pa. An activatable apple fiber is thus characterized by having a yield point I (rotation) of between 0.75 and 3.75 Pa or a yield point I (crossover) of between 0.75 and 4.25 Pa.

[0374] An activated citrus fiber according to the present application is defined, in contrast to an activatable (and thus only partially activated) citrus fiber, by the yield point of the fiber in a 2.5 wt% dispersion or by its viscosity. An activated citrus fiber is thus characterized by having a yield point I (rotation) of more than 5.5 Pa, a yield point I (crossover) of more than 6.0 Pa, or a viscosity of more than 650 mPa*s. An activatable citrus fiber is thus characterized by having a yield point I (rotation) of between 1.0 and 4.0 Pa, a yield point I (crossover) of between 1.0 and 4.5 Pa, or a viscosity of 150 to 600 mPa*s.

[0375] At this point, it should be explicitly pointed out that features of the solutions described above or in the claims and / or figures can also be combined if necessary in order to be able to implement or achieve the explained features, effects and advantages accordingly in a cumulative manner.

[0376] All features disclosed in the application documents are claimed as essential to the invention, provided that they are new, individually or in combination, compared to the prior art.

[0377] It should also be expressly pointed out that, in the context of this patent application, indefinite articles and numerical expressions such as "one," "two," etc., should generally be understood as "at least" expressions, i.e., as "at least one...", "at least two...", etc., unless it is expressly clear from the respective context or it is obvious or technically necessary for the person skilled in the art that only "exactly one," "exactly two," etc., can be meant.

[0378] Further advantages, special features and expedient developments of the invention emerge from the subclaims and the following representation of preferred embodiments with reference to the figures.

[0379] The embodiments shown here are merely examples of the present invention and should therefore not be considered limiting. Alternative embodiments contemplated by those skilled in the art are equally encompassed within the scope of the present invention. Examples of implementation 1 Production of a citrus or apple fiber according to the invention A. Production of an activatable pectin-containing citrus fiber

[0380] In Figure 1A process for producing the activatable pectin-containing citrus fiber is schematically depicted as a flow diagram. Starting from the citrus pomace 10, the pomace is hydrolyzed by incubation in an acidic solution at 70° to 80°C. This is followed by two separate steps 30a (decanter) and 30b (separator) for the most complete separation of all particles from the liquid phase. The separated material is washed with an aqueous solution in step 35, and coarse or unhydrolyzed particles are removed from the resulting washing mixture by wet sieving. The solid is then separated from the liquid phase in step 40.Subsequently, two alcohol washing steps 50 and 70 are carried out, each with subsequent solid-liquid separation by means of decanters 60 and 80. Finally, in step 100, the fibers are gently dried by means of a fluidized bed dryer in order to then obtain the citrus fibers 110 used according to the invention. B. Production of an activatable pectin-containing apple fiber

[0381] In Figure 2A process for producing the activatable pectin-containing apple fiber is schematically depicted as a flow diagram. Starting with the apple pomace 210, the pomace is hydrolyzed by incubation in an acidic solution at 70° to 80°C. The material is then subjected as an aqueous suspension to a single- or multi-stage separation step 230 to remove coarse particles. This finally includes separating the resulting material, freed from coarse particles, from the aqueous suspension (also a component of step 230). In a multi-stage separation of coarse particles, this is preferably done using sieve drums with different sieve mesh sizes. In step 240, the material freed from coarse particles is washed with water, and the washing liquid is separated by means of a solid-liquid separation.Subsequently, two alcohol washing steps 250 and 270 are carried out, each followed by a solid-liquid separation step 260 and 280. Finally, in step 300, the fibers are gently dried using a fluidized bed dryer to obtain the activatable apple fibers 310 used according to the invention. C. Production of an activated pectin-containing apple fiber

[0382] In Figure 3A process for producing the apple fiber used according to the invention is schematically shown as a flow diagram. Starting from the apple pomace 410, the pomace is hydrolyzed 420 by incubation in an acidic solution at 70° to 80°C. The material is then subjected as an aqueous suspension to a single- or multi-stage separation step 430 to separate coarse particles, which finally includes a separation of the material thus obtained, freed from coarse particles, from the aqueous suspension (also a component of step 430). In a multi-stage separation of coarse particles, this is preferably done using sieve drums with different sieve mesh sizes. In step 440, the material freed from coarse particles is washed with water, and the washing liquid is separated by means of a solid-liquid separation.Subsequently, two alcohol washing steps 450 and 470 are performed, each followed by a solid-liquid separation step 460 and 480. In an optional step 490, any residual alcohol can be removed by blowing in steam. Finally, in step 500, the fibers are gently dried using a vacuum dryer to obtain the apple fibers 510 usable according to the invention. D. Production of an activated pectin-containing citrus fiber

[0383] In Figure 4A process for producing the activated pectin-containing citrus fiber used according to the invention is schematically depicted as a flow diagram. Starting from the citrus pomace 610, the pomace is hydrolyzed by incubation in an acidic solution at 70° to 80°C. This is followed by two separate steps 630a (decanter) and 630b (separator) for the most complete separation of all particles from the liquid phase. The separated material is washed with an aqueous solution 635. Coarse or non-digested particles are separated from the resulting washing mixture by wet sieving. A decanter step 640 separates the solid from the liquid phase. Subsequently, two alcohol washing steps 650 and 670 are carried out, each followed by solid-liquid separation using decanters 660 and 680. In the optional step 690, residual alcohol can be removed by blowing in steam.Finally, in step 700, the fibers are gently dried by means of vacuum drying to obtain the citrus fibers 710. 2 Test method for determining the yield point (rotation measurement) Measuring principle:

[0384] This yield point provides information about the structural strength and is determined in the rotation test by increasing the shear stress acting on the sample over time until the sample begins to flow.

[0385] Shear stresses below the yield point cause only elastic deformation, which only results in yielding at shear stresses above the yield point. This determination is measured by exceeding a specified minimum shear rate γ̇. According to the present method, the yield point τ o [Pa] is exceeded at a shear rate γ̇ ≥ 0.1 s -1<. Measuring device: Rheometer Physica MCR series (e.g. MCR 301, MCR 101) Measuring system: Z3 DIN or CC25 Measuring cup: CC 27 P06 (ribbed measuring cup) Number of measuring sections: 3 Measuring temperature: 20 °C Measurement parameters: 1st section (rest phase):

[0386] Section settings: - Default size: Shear stress [Pa] - Value: 0 Pa constant - Section duration: 180 s - Temperature: 20 °C Section 2 (Determination of the yield point after rotation measurement):

[0387] Section settings: - Default size: Shear stress [Pa] - Profile: Ramp log. - Starting value: 0.1 Pa - Final value: 80 Pa - Section duration: 180 s - Temperature: 20 °C Evaluation:

[0388] The yield point τ o (unit [Pa]) is read in section 2 and is the shear stress (unit: [Pa]) at which the shear rate is γ̇ ≤ 0.10 s -1< for the last time.

[0389] The yield point measured by the rotation method is also called the "yield point (rotation)".

[0390] The yield point (rotation) was measured using a fiber suspension (simply stirring the fiber with a spoon = corresponds to a non-activated fiber) and is also referred to in the context of the invention as "yield point rotation II." The yield point was also measured using a fiber dispersion (stirred in under the influence of high shear forces; e.g., with Ultra Turrax = corresponds to an activated fiber) and is also referred to in the context of the invention as "yield point rotation I." 3 Test method for determining the yield point (oscillation measurement) Measuring principle:

[0391] This yield point also provides information about the structural strength and is determined in the oscillation test by increasing the amplitude at a constant frequency until the sample is destroyed by the ever-increasing deflection and then begins to flow.

[0392] Below the yield point, the substance behaves like an elastic solid, i.e. the elastic components (G') are higher than the viscous components (G"), whereas when the yield point is exceeded, the viscous components of the sample increase and the elastic components decrease.

[0393] By definition, the yield point is exceeded at the amplitude when there is an equal amount of viscous and elastic components G' = G" (Cross Over), the associated shear stress is the corresponding measured value. Measuring device: Rheometer Physica MCR series (e.g. MCR 301, MCR 101) Measuring system: Z3 DIN or CC25 Measuring cup: CC 27 P06 (ribbed measuring cup) Measurement parameters:

[0394] Section settings: - Amplitude specifications: deformation - Profile: Ramp log. - Value: 0,01 - 1000% - Frequency: 1.0 Hz - Temperature: 20 °C Evaluation:

[0395] Using the rheometer software Rheoplus, the shear stress at the crossover is evaluated after exceeding the linear-viscoelastic range.

[0396] The yield point measured using the oscillation method is also called "yield point cross over".

[0397] The yield point crossover was measured using a fiber suspension (simply stirring the fiber in with a spoon = corresponds to a non-activated fiber) and is also referred to in the context of the invention as "yield point crossover II." The yield point was also measured using a fiber dispersion (stirred in under the influence of high shear forces; e.g., with Ultra Turrax = corresponds to an activated fiber) and is also referred to in the context of the invention as "yield point crossover I." Measurement results and their meaning:

[0398] Considering the yield point for the suspensions of the fibers used according to the invention, stirred with a spoon (corresponding to a non-shear-activated fiber), and with a fiber dispersion stirred with high shear forces, e.g., Ultra Turrax (corresponding to an activated fiber), one can make a statement about the benefit / necessity of activation. The measurement results are summarized in the following table. As expected, the yield point increases in each case due to shear activation in the dispersion.

[0399] For the activatable pectin-containing citrus fiber, it was shown that due to the relatively low yield point of the fiber suspension with τ o II = 0.8 Pa, activation of the fiber is necessary for the full implementation of the fiber properties in order to obtain the desired creamy texture.

[0400] For the activatable pectin-containing apple fiber, it was shown that due to the relatively low yield point of the fiber suspension with τ o II = 0.3 Pa, activation of the fiber is necessary for the full implementation of the fiber properties.

[0401] For the activated pectin-containing apple fiber, it was shown that due to the relatively low yield point of the fiber suspension with τ o II = 0.1 Pa, activation of the fiber is necessary for the full implementation of the fiber properties.

[0402] As expected, the yield point of the activated pectin-containing citrus fiber also increases due to shear activation in the dispersion. However, the fiber suspension also has a yield point that, at τ o II >1.5 Pa, is sufficiently high to achieve a creamy texture. Therefore, activation of the fiber is not absolutely necessary. fiber rotation Crossover activation τ o II [Pa] Suspension τ o I [Pa] Dispersion τ o II [Pa] Suspension τ o I [Pa] Dispersion activatable pectin-containing citrus fiber 0,8 3,0 0,6 3,4 necessary Activated pectin-containing apple fiber 0,3 2,1 0,4 2,3 necessary Activated pectin-containing apple fiber 0,1 6,7 0,2 6,5 necessary Activated pectin-containing citrus fiber 2,3 6,9 1,8 7,2 Not absolutely necessary 4 Test method for determining the dynamic Weissenberg number Measuring principle and meaning of the dynamic Weissenbera number:

[0403] The dynamic Weißenberg number W' (Windhab E, Maier T, Lebensmitteltechnik 1990, 44: 185f) is a derived quantity in which the elastic components (G') determined in the oscillation test in the linear-viscoelastic range are related to the viscous components (G"): W ′ = G ′ ω G " ω = 1 tan δ

[0404] The dynamic Weissenberg number provides a value that correlates particularly well with the sensory perception of consistency and can be considered relatively independent of the absolute firmness of the sample.

[0405] A high W' value means that the fibers have a predominantly elastic structure, while a low W' value indicates structures with significantly viscous components. The creamy texture typical of fibers is achieved when the W' values ​​are in the range of approximately 6-8; at lower values, the sample is assessed as watery (less thickened). Materials and methods:

[0406] Measuring device: Rheometer Physica MCR series, e.g. MCR 301, MCR 101 Measuring system: Z3 DIN or CC25 Measuring cup: CC 27 P06 (ribbed measuring cup) Measurement parameters:

[0407] Section settings: - Amplitude specifications: deformation - Profile: Ramp log - Value: 0,01 - 1000 % - Frequency: 1.0 Hz - Temperature: 20 °C Evaluation:

[0408] The phase shift angle δ is read in the linear-viscoelastic range. The dynamic Weissenberg number W' is then calculated using the following formula: W ′ = 1 tan δ Measurement results and their meaning:

[0409] By considering the dynamic Weissenberg number W' for a suspension of a fiber used according to the invention, stirred with a spoon (corresponding to a non-shear-activated fiber), or with a fiber dispersion stirred with high shear forces, e.g., Ultra Turrax (corresponding to an activated fiber), one can make a statement about the texture and, in addition, about the need for activation. The measurement results are summarized in the following table.

[0410] The activatable pectin-containing citrus fiber according to the invention, with W' values ​​of 7.2 in suspension and 7.5 for dispersion, is within the ideal range and thus exhibits an optimal texture. In both cases, it has a creamy texture. The results for the dynamic Weissenberg number show that activation of the fiber is not absolutely necessary to achieve the desired creamy texture.

[0411] The activatable pectin-containing apple fiber according to the invention has a W' value of 4.8 in the suspension, which is suboptimal, and only reaches the ideal range in dispersion with a W' value of 5.9. Thus, the activatable apple fiber only exhibits an optimal texture in dispersed form. The results for the dynamic Weissenberg number show that activation of the fiber is necessary to achieve the desired creamy texture.

[0412] The activated pectin-containing apple fiber according to the invention, with W' values ​​of 5.0 in the suspension, is in the suboptimal range. Only in dispersion, with W' = 9.2, does it reach the ideal range, and thus only exhibits an optimal texture in dispersed form. The results for the dynamic Weissenberg number show that activation of the fiber is necessary to achieve the desired creamy texture.

[0413] The activated pectin-containing citrus fiber according to the invention, with W' values ​​of 8.1 in suspension and 7.3 for dispersion, is within the ideal range and thus exhibits an optimal texture. In both cases, it has a creamy texture. Thus, the dynamic Weissenberg number results also show that activation of the fiber is not absolutely necessary. fiber W' Suspension W' Dispersion texture activatable pectin-containing citrus fiber 7,2 7,5 Creamy with and without activation, viscosity / yield limit is regulated by the dosage activatable pectin-containing apple fiber 4,8 5,9 Creamy only after activation, viscosity / yield limit is regulated by the dosage activated pectin-containing apple fiber 5,0 9,2 Creamy only after activation, viscosity / yield limit is regulated by the dosage activated pectin-containing citrus fiber 8,1 7,3 Creamy with and without activation, viscosity / yield limit is regulated by the dosage 5 Test method for determining strength Implementation:

[0414] Place 150 ml of distilled water in a beaker. Then, using a spoon, stir 6.0 g of citrus fiber or 9.0 g of apple fiber into the water until lump-free. This fiber-water mixture is allowed to stand for 20 minutes to swell. Transfer the suspension to a 90 mm diameter container. The strength is then measured using the following method. Measuring device: Texture analyzer TA-XT 2 (Stable Micro Systems, Godalming, UK) Test method / option: Measurement of force in compression direction / simple test Parameter:

[0415] Test speed: 1.0 mm / s Travel: 15.0 mm / s Measuring tool: P / 50

[0416] According to the present method, the strength corresponds to the force required for the measuring body to penetrate 10 mm into the suspension. This force is read from the force-time diagram. 6 Test method for determining grain size Measuring principle:

[0417] In a sieving machine, a set of sieves, each with a mesh size that increases from the bottom sieve to the top, is arranged one above the other. The sample is placed on the top sieve—the one with the largest mesh size. Sample particles with a diameter larger than the mesh size remain on the sieve; the finer particles fall through to the next sieve. The proportion of sample on the various sieves is weighed and expressed as a percentage. Implementation:

[0418] The sample is weighed to two decimal places. The sieves are fitted with sieving aids and stacked one above the other with increasing mesh sizes. The sample is quantitatively transferred to the top sieve, the sieves are clamped, and the sieving process proceeds according to defined parameters. The individual sieves are weighed with the sample and sieving aid, as well as empty with the sieving aid. If only one limit value in the particle size range is to be tested for a product (e.g., 90 wt.% < 250 µm), only one sieve with the corresponding mesh size is used. Measurement specifications:

[0419] Sample quantity: 15 g sieving aids: 2 per sieve bottom Screening machine: AS 200 digit, Retsch GmbH Sieve movement: three-dimensional Vibration height: 1.5 mm Sieving time: 15 minutes

[0420] The sieve structure consists of the following mesh sizes in µm: 1400, 1180, 1000, 710, 500, 355, and 250, followed by the soil. For the activated pectin-containing citrus fibers, an additional 150 µm sieve is used.

[0421] The grain size is calculated using the following formula: Anteil pro Sieb in % = Auswaage in g auf dem Sieb × 100 Probeeinwaage in g 7 Preparation of a 2.5 wt% fiber dispersion Recipe:

[0422] 2.50 g fiber 97.5 g demineralized water (room temperature) Bedding time: 15 seconds

[0423] The required amount of water (room temperature) is placed in a 250 ml beaker. The precisely weighed amount of fiber is slowly sprinkled directly into the stirred fluid while the stirrer (Ultra Turrax) is running at 8000 rpm (speed 1). The sprinkling time depends on the amount of fiber; it should last 15 seconds per 2.5 g of sample. The dispersion is then stirred for exactly 60 seconds at 8000 rpm (speed 1). If the sample is to be used to determine viscosity, yield point I (rotation), yield point I (crossover), or dynamic Weissenberg number, it is placed in a temperature-controlled water bath at 20°C.

[0424] To measure viscosity, the yield point I (rotation), the yield point I (crossover), or the dynamic Weissenberg number, the sample is carefully poured into the rheometer's measuring system after exactly 1 hour and the respective measurement is started. If the sample settles, it is gently stirred with a spoon immediately before filling. 8 Preparation of a 2.5 wt% fiber suspension Recipe:

[0425] 2.50 g fiber 97.5 g demineralized water (room temperature)

[0426] The required amount of water (room temperature) is placed in a 250 ml beaker. The precisely weighed amount of fiber is slowly added while stirring continuously with a plastic spoon. The suspension is then stirred until all fibers are wetted with water. If the sample is to be used to determine viscosity, the yield point II (rotation), the yield point II (crossover), or the dynamic Weissenberg number, it is placed in a temperature-controlled water bath at 20°C.

[0427] To measure viscosity, yield point II (rotation), yield point II (crossover), or dynamic Weissenberg number, the sample is carefully poured into the rheometer's measuring system after exactly 1 hour and the respective measurement is started. If the sample settles, it is gently stirred with a spoon immediately before filling. 9 Test method for determining water binding capacity Procedure for water binding capacity of non-pretreated samples:

[0428] The sample is allowed to swell with excess water for 24 hours at room temperature. After centrifugation and subsequent decantation of the supernatant, the water binding capacity can be determined gravimetrically in g H2O per g sample. The pH value of the suspension must be measured and recorded. The following parameters must be observed: Sample weight:

[0429] - Plant fiber: 1.0 g (in centrifuge tube) - Adding water: 60 ml - Centrifugation: 4000 g - Centrifugation time 10 minutes

[0430] 20 minutes after centrifugation begins (or 10 minutes after centrifugation ends), separate the supernatant water from the swollen sample. The sample with the bound water is weighed.

[0431] The water binding capacity (WBV) in g H 2 O / g sample can now be calculated using the following formula: WBV g H 2 O / g Probe = Probe mit gebundenem Wasser g − 1,0 g 1,0 g 10 Test method for determining viscosity

[0432] Measuring device: Physica MCR series (e.g. MCR 301, MCR 101) Measuring system: Z3 DIN or CC25 (Note: The Z3 DIN and CC25 measuring systems are identical measuring systems) Number of sections: 4 Measurement parameters: Section 1:

[0433] Section settings: - Default size: Shear rate [s -1< ] - Profile: constant - Value: 0 s -1< - Section duration: 60 s - Temperature: 20 °C Section 2:

[0434] Section settings: - Default size: Shear rate [s -1< ] - Profile: Ramp left - Value: 0,1 - 100 s -1< - Section duration: 120 s - Temperature: 20 °C Section 3:

[0435] Section settings: - Default size: Shear rate [s -1< ] - Profile: constant - Value: 100 s -1< - Section duration: 10 s - Temperature: 20 °C Section 4:

[0436] Section settings: - Default size: Shear rate [s -1< ] - Profile: Ramp left - Value: 100 - 0,1 s -1< - Section duration: 120 s - Temperature: 20 °C Evaluation:

[0437] The viscosity (unit [mPas]) is read as follows: 4th section at = 50 s -1< 11 Test method for determining the degree of esterification

[0438] This method corresponds to the method published by the JECFA (Joint FAO / WHO Expert Committee on Food Additives). Unlike the JECFA method, the deashed pectin is not dissolved in cold water, but heated. Isopropanol is used as the alcohol instead of ethanol. 12 Test method for determining fiber content

[0439] This method is essentially identical to the method published by the AOAC (Official Method 991.43: Total, Soluble and Insoluble Dietary Fiber in Foods; Enzymatic-Gravimetric Method, MES-TRIS Buffer, First Action 1991, Final Action 1994). In this case, isopropyl alcohol was used instead of ethanol. 13 Test method for determining moisture Principle:

[0440] The moisture content of a sample is defined as the loss of mass after drying, determined under defined conditions. The moisture content of the sample is determined using infrared drying with the Sartorius MA-45 moisture analyzer (Sartorius, Göttingen, Germany). Implementation:

[0441] Approximately 2.5 g of the fiber sample is weighed into the Sartorius moisture analyzer. The device settings can be found in the corresponding factory measurement instructions. The samples should be at approximately room temperature for the analysis. The moisture content is automatically displayed by the analyzer in percent [% M]. The dry matter content is automatically displayed by the analyzer in percent [% S]. 14. Test method for determining color and brightness Principle:

[0442] The color and brightness measurements are carried out with the Minolta Chromameter CR 300 or.

[0443] CR 400. The spectral properties of a sample are determined using standard color values. The color of a sample is described by its hue, brightness, and saturation. These three basic properties allow the color to be represented three-dimensionally: The hues lie on the outer surface of the color body, brightness changes on the vertical axis, and the degree of saturation runs horizontally. When using the L*a*b* measurement system (pronounced L-star, a-star, b-star), L* stands for brightness, while a* and b* indicate both hue and saturation. a* and b* indicate the positions on two color axes, where a* corresponds to the red-green axis and b* to the blue-yellow axis. For the color measurement displays, the device converts the standard color values ​​into L*a*b* coordinates. Carrying out the measurement:

[0444] The sample is spread onto a white sheet of paper and leveled with a glass stopper.

[0445] To measure, the chromameter's measuring head is placed directly on the sample and the trigger is pressed. Triplicate measurements are taken for each sample, and the average is calculated. The L*, a*, and b* values ​​are displayed by the instrument to two decimal places. 15. Test method for the determination of water-soluble pectin in fiber-containing samples Measuring principle:

[0446] Through aqueous extraction, the pectin contained in fiber-containing samples is transferred to the liquid phase. By adding alcohol, the pectin is precipitated from the extract as an alcohol-insoluble substance (AIS). Extraction:

[0447] Weigh 10.0 g of the sample to be tested into a glass dish. Place 390 g of boiling distilled water into a beaker, and stir the previously weighed sample for 1 minute at the highest speed using an Ultra-Turrax.

[0448] The sample suspension, cooled to room temperature, is divided into four 150 ml centrifuge beakers and centrifuged for 10 min at 4000 x g. The supernatant is collected. The sediment from each beaker is resuspended with 50 g of distilled water and centrifuged again for 10 min at 4000 x g. The supernatant is collected, and the sediment is discarded.

[0449] The combined centrifuges are placed in approximately 4 liters of 98% isopropanol to precipitate the alcohol-insoluble substance (AIS). After 30 minutes, the AIS is filtered through a filter cloth and manually pressed. The AIS is then placed in approximately 3 liters of 98% isopropanol in the filter cloth and loosened by hand while wearing gloves.

[0450] The pressing process is repeated, the AIS is quantitatively removed from the filter cloth, loosened and dried at 60 °C for 1 hour in a drying cabinet.

[0451] The pressed, dried substance is weighed to 0.1 g to calculate the alcohol-insoluble substance (AIS). Calculation:

[0452] The calculation of the water-soluble pectin based on the fiber-containing sample is carried out using the following formula, where the water-soluble pectin is obtained as an alcohol-insoluble substance (AIS): AIS in der Probe in Gew . % g 100 g = getrocknete AIS g × 100 Probeneinwaage in g

[0453] The embodiments shown here are merely examples of the present invention and should therefore not be considered limiting. Alternative embodiments contemplated by those skilled in the art are equally encompassed within the scope of the present invention. 16. Making a light sauce with the flavor of chicken and green pepper Ingredients:

[0454] 72g basic component a. Symphony "Mise en Place" type light (Herbacuisine) 30g fine texture component Symphony "à la Carte" type chicken (herbacuisine company) 20g refining component Green peppercorns, pickled 900 ml water Basic component a. (light basic sauce)

[0455] A basic component a. with the flavor of light basic sauce was prepared on the basis of the following ingredients: 25% by weight BASIC dry hell ®< (from herba cuisine; proportion of activatable pectin-containing plant fiber 83% by weight, based on the total weight of BASIC dry hell), 75% by weight of other ingredients, namely 37.5% by weight cream powder, 12.5% ​​by weight milk powder, 5.6% by weight carrot powder, 5% by weight leek powder, 3.8% by weight onion powder, 1.9% by weight celery powder, 2.5% by weight light sauce with meat flavor.

[0456] 72 g of base component a. was added to 900 ml of water and mixed with the water.

[0457] Subsequently, a fine texture component b. (chicken type) was provided with the following ingredients: 83 wt% water, 10 wt% flavoring, and 7 wt% activated pectin-containing citrus fiber.

[0458] 30 g of fine texture component b. was added to the above-prepared mixture of base component a. in water, and the mixture was further stirred. The mixture was heated to over 80°C for at least 2 minutes, then mixed with a hand blender at high speed for one minute and then heated again to over 80°C.

[0459] Finally, 20g of green pickled peppercorns were added to the mixture as a finishing component. After further stirring for at least one minute, a sauce with a flavor of light base sauce, chicken, and green pepper was obtained.

[0460] As can be seen from the presented manufacturing process, sauces and soups with different taste and viscosity properties can be produced in a simple and uncomplicated manner using the multi-component system according to the invention. Reference symbol

[0461] 10Citrus pomace 20Hydrolysis (digestion) by incubation in an acidic environment 30a1. Solid-liquid separation decanter 30b2. Solid-liquid separation separator 35Washing mixture with wet sieving 40Solid-liquid separation 501. Washing with alcohol 60Solid-liquid separation 702. Washing with alcohol 80Solid-liquid separation 100Fluid bed drying 110Obtained activatable pectin-containing citrus fiber 210Apple pomace 220Hydrolysis (digestion) by incubation in an acidic environment 230Separation of coarse particles (single- or multi-stage) with separation of the purified material from the aqueous suspension 240Washing with water and solid-liquid separation 2501. Washing with alcohol 260Solid-liquid separation 2702.Washing with alcohol 280 Solid-liquid separation 300 Fluidized bed drying 310 Obtained activatable pectin-containing apple fiber 410 Apple pomace 420 Hydrolysis (digestion) by incubation in an acidic environment 430 Separation of coarse particles (single or multi-stage) with separation of the purified material from the aqueous suspension 440 Washing with water and solid-liquid separation 450 1. Washing with alcohol 460 Solid-liquid separation 470 2. Washing with alcohol 480 Solid-liquid separation 490 Optional introduction of steam 500 Vacuum drying 510 Obtained activated pectin-containing apple fiber 610 Citrus pomace 620 Hydrolysis (digestion) by incubation in an acidic environment 630a 1. Solid-liquid separation decanter 630b 2. Solid-liquid separation separator 635. Washing mixture with wet sieving 640. Solid-liquid separation decanter 6501. Washing with alcohol 660. Solid-liquid separation decanter 6702.Washing with alcohol 680Solid-liquid separation decanter 690Optional introduction of steam 700Vacuum drying 710Obtained activated pectin-containing citrus fiber.

Claims

1. Multi-component system for preparing a sauce and / or a soup, containing, as separate components: a. a base component, which contains an activatable pectin-containing citrus fibre as a liquid binding agent, wherein the activatable pectin-containing citrus fibre comprises less than 10 wt.% water-soluble pectin and has a yield point I (rotation) in the fibre dispersion of 1.0 - 4.0 Pa measured according to the measurement method described under Embodiment 2, and has one or more of the following properties: i. a yield point II (rotation) in the fibre suspension of 0.1 - 1.0 Pa, advantageously of 0.3 - 0.9 Pa, and particularly advantageously of 0.6 - 0.8 Pa, measured according to the measurement method described under Embodiment 2; ii. a yield point II (cross over) in the fibre suspension of 0.1 - 1.0 Pa, advantageously of 0.3 - 0.9 Pa, and particularly advantageously of 0.6 - 0.8 Pa, measured according to the measurement method described under Embodiment 3; iii. a yield point I (rotation) in the fibre dispersion of 1.5 - 3.5 Pa and advantageously of 2.0 - 3.0 Pa, measured according to the measurement method described under Embodiment 2; iv. a yield point I (cross over) in the fibre dispersion of 1.0 - 4.5 Pa, advantageously of 1.5 - 4.0 Pa, and particularly advantageously of 2.0 - 3.5 Pa, measured according to the measurement method described under Embodiment 3; v. a dynamic Weissenberg number in the fibre suspension of 4.5 - 8.0, advantageously of 5.0 - 7.5, and particularly advantageously of 7.0 - 7.5, measured according to the measurement method described under Embodiment 4; vi. a dynamic Weissenberg number in the fibre dispersion of 5.0 - 9.0, advantageously of 6.0 - 8.5, and particularly advantageously of 7.0 - 8.0, measured according to the measurement method described under Embodiment 4; vii. a strength in a 4 wt.% aqueous suspension of between 60 g and 240 g, preferably of between 120 g and 200 g, and particularly preferably of between 140 and 180 g; viii. a viscosity of 150 to 600 mPas, preferably of 200 to 550 mPas, and particularly preferably of 250 to 500 mPas, wherein the activatable pectin-containing citrus fibre is dispersed in water as a 2.5 wt.% solution and the viscosity is measured at a shear rate of 50 s-1 at 20°C; ix. a water binding capacity of more than 20 g / g, preferably of more than 22 g / g, particularly preferably of more than 24 g / g, and very particularly preferably of between 24 and 26 g / g; x. in a 1.0 wt.% aqueous suspension, a pH of 3.1 to 4.75 and preferably of 3.4 to 4.2; xi. a grain size where at least 90 wt.% of the particles are smaller than 450 µm, preferably at least 90 wt.% of the particles are smaller than 350 µm, and particularly preferably at least 90 wt.% of the particles are smaller than 250 µm; xii. a brightness value of L* > 84, preferably of L* > 86, and particularly preferably of L* > 88; xiii. a fibre content of the activatable pectin-containing citrus fibre of 80 to 95 wt.%; xiv. less than 8 wt.% and advantageously less than 6 wt.% of water-soluble pectin; or which contains an activatable pectin-containing apple fibre as a liquid binding agent, wherein the activatable pectin-containing apple fibre comprises less than 10 wt.% water-soluble pectin and has a yield point I (rotation) in the fibre dispersion of 0.75 - 3.75 Pa measured according to the measurement method described under Embodiment 2, and has one or more of the following properties: i. a yield point II (rotation) in the fibre suspension of 0.1 - 1.0 Pa, advantageously of 0.15 - 0.75 Pa, and particularly advantageously of 0.25 - 0.5 Pa, measured according to the measurement method described under Embodiment 2; ii. a yield point II (cross over) in the fibre suspension of 0.1 - 1.0 Pa, advantageously of 0.15 - 0.75 Pa, and particularly advantageously of 0.25 - 0.5 Pa, measured according to the measurement method described under Embodiment 3; iii. a yield point I (rotation) in the fibre dispersion of 1.0 - 3.5 Pa and advantageously of 1.25 - 3.25 Pa, measured according to the measurement method described under Embodiment 2; iv. a yield point I (cross over) in the fibre dispersion of 0.75 - 4.25 Pa, advantageously of 1.5 - 4.0 Pa, and particularly advantageously of 1.75 - 3.75 Pa, measured according to the measurement method described under Embodiment 3; v. a dynamic Weissenberg number in the fibre suspension of 3.0 - 7.0, advantageously of 3.5 - 6.5, and particularly advantageously of 4.5 - 6.0, measured according to the measurement method described under Embodiment 4; vi. a dynamic Weissenberg number in the fibre dispersion of 4.0 - 7.5, advantageously of 4.5 - 7.0, and particularly advantageously of 5.0 - 6.5, measured according to the measurement method described under Embodiment 4; vii. a strength of 5 g to 1000 g, preferably of 20 g to 60 g, and particularly preferably of between 30 to 50 g, wherein the activatable pectin-containing apple fibre is suspended in water as a 6 wt.% solution; viii. a viscosity of 50 to 350 mPas, preferably of 75 to 200 mPas, and particularly preferably of 100 to 150 mPas, wherein the activatable pectin-containing apple fibre is dispersed in water as a 2.5 wt.% solution and the viscosity is measured at a shear rate of 50 s-1 at 20°C; ix. a water binding capacity of more than 19 g / g, preferably of more than 21 g / g, particularly preferably of more than 23 g / g; x. in a 1.0 wt.% aqueous suspension, a pH of 3.5 to 5.0 and preferably of 4.0 to 4.6; xi. a grain size where at least 90 wt.% of the particles are smaller than 450 µm, preferably at least 90 wt.% of the particles are smaller than 350 µm, and particularly preferably at least 90 wt.% of the particles are smaller than 250 µm; xii. a brightness value of L* > 54, preferably of L* > 55, and particularly preferably of L* > 56; xiii. a fibre content of the activatable pectin-containing apple fibre of 80 to 95 wt.%; xiv. less than 8 wt.% and advantageously less than 6 wt.% of water-soluble pectin; b. a fine texture component which contains an activated pectin-containing apple fibre, wherein the activated pectin-containing apple fibre comprises less than 10 wt.% water-soluble pectin and has a yield point I (rotation) in the fibre dispersion of more than 5.0 Pa measured according to the measurement method described under Embodiment 2, and comprises one or more of the following properties: i. a yield point II (rotation) in a fibre suspension of more than 0.1 Pa, advantageously of more than 0.5 Pa, and particularly advantageously of more than 1.0 Pa, measured according to the measurement method described under Embodiment 2; ii. a yield point I (rotation) in the fibre dispersion of more than 6.0 Pa and advantageously of more than 7.0 Pa, measured according to the measurement method described under Embodiment 2; iii. a yield point II (cross over) in fibre suspension of more than 0.1 Pa, advantageously of more than 0.5 Pa, and particularly advantageously of more than 1.0 Pa, measured according to the measurement method described under Embodiment 3; iv. a yield point I (cross over) in the fibre dispersion of more than 5.0 Pa, advantageously of more than 6.0 Pa, and particularly advantageously of more than 7.0 Pa, measured according to the measurement method described under Embodiment 3; v. a dynamic Weissenberg number in the fibre suspension of 4.0, advantageously of more than 5.0, and particularly advantageously of more than 6.0, measured according to the measurement method described under Embodiment 4; vi. a dynamic Weissenberg number in the fibre dispersion of more than 6.5, advantageously of more than 7.5, and particularly advantageously of more than 8.5, measured according to the measurement method described under Embodiment 4; vii. a strength of more than 50 g, preferably of more than 75 g, and particularly preferably of more than 100 g, wherein the apple fibre is suspended in water as a 6 wt.% solution; viii. a viscosity of more than 100 mPas, preferably of more than 200 mPas, and particularly preferably of more than 350 mPas, wherein the apple fibre is dispersed in water as a 2.5 wt.% solution and the viscosity is measured at a shear rate of 50 s-1 at 20°C; ix. a water binding capacity of more than 20 g / g, preferably of more than 22 g / g, particularly preferably of more than 24 g / g, and very particularly preferably of more than 27.0 g / g; x. in a 1.0 wt.% aqueous suspension, a pH of 3.5 to 5.0 and preferably of 4.0 to 4.6; xi. a grain size where at least 90 wt.% of the particles are smaller than 400 µm, preferably smaller than 350 µm, and particularly preferably smaller than 300 µm; xii. a brightness value of L* > 60, preferably of L* > 61, and particularly preferably of L* > 62; xiii. a fibre content of the apple fibre of 80 to 95 wt.%; xiv. less than 8 wt.% and advantageously less than 6 wt.% of water-soluble pectin; or which contains an activated pectin-containing citrus fibre, wherein the activated pectin-containing citrus fibre comprises less than 10 wt.% water-soluble pectin and has a yield point I (rotation) in the fibre dispersion of more than 5.5 Pa measured according to the measurement method described under Embodiment 2, and has one or more of the following properties: i. a yield point II (rotation) in the fibre suspension of more than 1.5 Pa and advantageously of more than 2.0 Pa, measured according to the measurement method described under Embodiment 2; ii. a yield point II (cross over) in the fibre suspension of more than 1.2 Pa and advantageously of more than 1.5 Pa, measured according to the measurement method described under Embodiment 3; iii. a yield point I (rotation) in the fibre dispersion of more than 6.0 Pa, measured according to the measurement method described under Embodiment 2; iv. a yield point I (cross over) in the fibre dispersion of more than 6.0 Pa and advantageously of more than 6.5 Pa, measured according to the measurement method described under Embodiment 3; v. a dynamic Weissenberg number in the fibre suspension of more than 7.0, advantageously of more than 7.5, and particularly advantageously of more than 8.0, measured according to the measurement method described under Embodiment 4; vi. a dynamic Weissenberg number in the fibre dispersion of more than 6.0, advantageously of more than 6.5, and particularly advantageously of more than 7.0, measured according to the measurement method described under Embodiment 4; vii. a strength in a 4 wt.% aqueous suspension of at least 150 g, particularly advantageously of at least 220 g; viii. a viscosity of at least 650 mPas, wherein the plant fibre is dispersed in water as a 2.5 wt.% solution and the viscosity is measured at a shear rate of 50 s-1 at 20°C; ix. a water binding capacity of more than 22 g / g; x. in a 1.0 wt.% aqueous suspension, a pH of 3.1 to 4.75 and preferably of 3.4 to 4.2; xi. a grain size where at least 90 wt.% of the particles are smaller than 250 µm, preferably smaller than 200 µm, and particularly preferably smaller than 150 µm; xii. a brightness value of L* > 90, preferably of L* > 91, and particularly preferably of L* > 92; xiii. a fibre content of the citrus fibre of 80 to 95 wt.%; xiv. less than 8 wt.% and particularly advantageously less than 6 wt.% of water-soluble pectin; and c. optionally an improvement component.

2. Multi-component system according to claim 1, characterised in that the base component a. contains a flavour component selected from the group consisting of vegetable powder, for example celery powder, carrot powder, onion powder, leek powder, garlic powder, tomato powder, beetroot powder, and mixtures thereof, milk powder, cream powder, and mixtures thereof.

3. Multi-component system according to either claim 1 or claim 2, characterised in that the base component a. is present as a powder.

4. Multi-component system according to any of the preceding claims, characterised in that the fine texture component contains an flavoring substance.

5. Multi-component system according to any of the preceding claims, characterised in that the fine texture component is in a pasty form.

6. Multi-component system according to any of the preceding claims, characterised in that the improvement component c. is selected from herbs and / or spices, in particular in that the improvement component c. is selected from the group consisting of aniseed, wild garlic, basil, fenugreek, cayenne pepper, chili, cumin, dill, tarragon, fennel, cloves, ginger, camomile, cardamon, garlic, coriander, caraway, turmeric, horseradish, lemon balm, nutmeg, paprika, parsley, pepper, peppermint, pimento, saffron, sage, star anise, thyme, vanilla, juniper berries, cinnamon, lemongrass, and mixtures thereof.

7. Multi-component system according to any of the preceding claims, characterised in that the multi-component system has a portion of base component a. of 20 to 95 wt. %, in particular of 40 to 90 wt.% or of 50 to 80 wt.%, based on the combined weight of the base component a. and the fine texture component b.

8. Multi-component system according to any of the preceding claims, characterised in that the multi-component system has a portion of fine texture component b. of 5 to 80 wt.%, in particular of 10 to 60 wt.% or of 20 to 50 wt.%, based on the combined weight of the base component a. and the fine texture component b.

9. Multi-component system according to any of the preceding claims, characterised in that in the multi-component system the base component a. comprises the activatable apple or citrus fibre in powder form as a liquid binding agent, and the fine texture component b. comprises the activated apple or citrus fibre in pasty form, and the fine texture component is in a portion of 5 to 80 wt.%, in particular of 10 to 60 wt.% or of 20 to 50 wt.%, based on the combined weight of the base component a. and the fine texture component b.

10. Use of a multi-component system according to any of claims 1 to 9 for preparing a sauce or a soup.

11. Method for preparing a sauce or a soup comprising the steps of: (1) providing a base component a., a fine texture component b., and optionally an improvement component c., in each case defined according to any of claims 1 to 9, (2) introducing the components provided in step (1) into water and mixing in order to obtain a mixture, (3) optional heating the mixture obtained in step (2).