Method for producing a modified depectinised pomace, use thereof for producing an oil-in-water emulsion and a fermented product

Abstract

The invention relates to a method for producing a modified depectinised pomace, to a modified pomace produced by said method, and to the use thereof for producing an oil-in-water emulsion and a fermented product. The invention also relates to a method for producing an oil-in-water emulsion and a fermented product. The invention further relates to an oil-in-water emulsion and a fermented product containing the fermented pomace.

Description

[0001] Process for the preparation of a modified depectinized pomace, its use for the preparation of an oil-in-water emulsion and a fermented product

[0002] The invention relates to a process for producing a modified depectinized pomace, a modified pomace produced therewith, and its use for producing an oil-in-water emulsion and a fermented product. The invention also relates to a process for producing an oil-in-water emulsion and a fermented product. The invention further relates to an oil-in-water emulsion and a fermented product containing the fermented pomace.

[0003] State of the art

[0004] Especially in Western countries, milk is an important protein-rich food and has a long tradition that goes back to the introduction of dairy farming in the Neolithic period and the resulting lactose persistence acquired through mutation.

[0005] However, a small but significantly increasing portion of the population avoids consuming cow's milk for animal welfare, environmental and climate protection reasons, or for ethical reasons. Furthermore, there are also health reasons that speak against consuming cow's milk. For example, intolerances to milk and products made from it exist. These are based on the fact that milk components cannot be sufficiently broken down in the body (due to lactose intolerance or milk protein intolerance) or on the fact that other ingredients in milk are not tolerated. The German Federal Institute for Risk Assessment (BfR) also considers cow's milk to be one of the "most important allergy-triggering foods in childhood."

[0006] There is therefore a clear trend toward milk substitutes. Milk substitutes or milk substitute products are colloquially referred to as foods that resemble milk or milk products in taste, appearance, or fat or protein content, without being made from milk. They are usually purely plant-based foods.

[0007] For example, sales of milk alternatives grew from 170 million to 350 million within two years (2018 to 2020) and are expected to continue rising. Oat drinks account for the largest share of plant-based alternatives, accounting for more than 50%, followed by soy, almonds, peas, rice, and coconut. Each of these plant-based raw materials has its own advantages and disadvantages, especially since the development and production of milk substitutes presents the additional challenge of ensuring that their sensory, functional, and nutritional properties are comparable to those of the (animal) reference. Soybeans, with a protein content of approximately 35% by weight, are particularly suitable as a protein-rich vegan food base. Soybean fat is rich in monounsaturated and polyunsaturated fatty acids and is cholesterol-free. Soy contains predominantly polyunsaturated omega-6 fatty acids.The soybean also has a high content of so-called phytoestrogens - plant compounds with hormone-like effects, which are mainly associated with the lower incidence (frequency) of vascular diseases such as coronary heart disease in East Asian countries.

[0008] Therefore, soy protein is often used as an alternative to milk protein in vegan milk substitutes when making protein-containing beverages. Soy protein isolates and soy protein concentrates are often poorly or incompletely soluble and also exhibit poor storage stability. In addition, soy milk can cause allergic reactions in some people, and soy contains phytic acid, which can impair the absorption of minerals and trace elements.

[0009] Oat milk is made from rolled oats and is characterized by a mild flavor. It is rich in fiber and contains many important nutrients such as vitamins B and E. However, oat milk is often quite high in calories. When consumed on an empty stomach, the glucose immediately enters the bloodstream, causing the aforementioned glucose spikes.

[0010] Almond milk is made from ground almonds and has a slightly sweet flavor. It is low in calories and contains many vitamins and minerals. However, almond milk is often quite thin and contains less protein than cow's milk.

[0011] Lupin milk is made from the seeds of the lupin plant and is characterized by its high protein content. It is rich in fiber and contains many important nutrients. However, lupin milk can cause allergic reactions in some people.

[0012] There is therefore a need for new processes and compositions for the production of milk substitutes.

[0013] The present invention is based on the object of improving the state of the art or of offering an alternative to it.

[0014] Summary of the invention

[0015] Surprisingly, it has now been found that the above-described object is achieved by the present invention. According to a first aspect, the invention provides a process for producing a modified pomace, comprising the following steps: a. Providing a pomace material, wherein the pomace material is a depectinized pomace; b. Mixing the depectinized pomace with an aqueous liquid to produce an aqueous pomace suspension having a dry matter content of 2 to 5 wt.%; c. Separating particles with a grain size of more than 1000 pm from the pomace suspension to obtain an aqueous suspension of the modified pomace.

[0016] As the inventors discovered, pomace processed in this way is suitable as an emulsifier for the production of phase-stable emulsions. The use of additional emulsifiers such as modified starch is unnecessary.

[0017] The modified pomace of the invention is rich in fiber and contains many important nutrients. It is low in calories compared to oats and can be used to achieve a nutrient profile essentially equivalent to that of cow's milk.

[0018] The production process results in an aqueous suspension of the modified pomace. This pomace suspension can easily serve as an essential starting material for a milk substitute, as it provides the necessary plant-based base and also exhibits excellent emulsifying properties.

[0019] The use of depectinized pomace as starting material in combination with the separation of larger particles results in emulsions with a typical sensory profile for milk.

[0020] While pomace is usually broken down in industrial processing (either chemically or by physical methods) and thus leads to functional fibers with high viscosity build-up, water binding and gelling capacity, the pomace according to the invention has only a low viscosity and is thus "rheologically inert", as is desirable for an emulsifier.

[0021] The modified pomace is obtained from plants and preferably from fruits and is therefore a natural product with well-known positive properties.

[0022] Pomace, with its primary ingredients of plant fiber and pectin, is established and accepted in the food industry, so that corresponding compositions can be used immediately and internationally without lengthy approval procedures.

[0023] The modified pomace according to the invention is obtained from the processing residues of pectin production. These depectinized pomaces are available in sufficient quantities and, as waste products of pectin production, offer a cost-effective, sustainable, and ecologically sound source for the modified pomace according to the invention.

[0024] In this way, companies in the food processing industry save on disposal costs, and the recycling of pomace saves on raw material costs: a win-win situation that improves the economic efficiency of the processes. Furthermore, the production of pomace does not require the separate cultivation of biomass and therefore no additional cultivation areas. Furthermore, costs for cultivation, fertilization, and harvesting are eliminated. Since residues are used, there is no competition with agricultural food production.

[0025] With the composition according to the invention, it is possible to produce milk substitute drinks which can be converted into corresponding fermented products by adding vegetable protein and fermentation.

[0026] The use of a natural emulsifier of plant origin avoids the disadvantages mentioned above and also meets the wishes of a wide range of consumers for the use of natural, ecologically safe, i.e. renewable, raw materials.

[0027] Detailed description of the invention

[0028] The detailed and specific embodiments of the invention described below are for illustrative purposes only, meaning that various modifications may be made without departing from the invention. The present invention is limited only by the appended claims.

[0029] All embodiments disclosed and claimed herein may be implemented and carried out without undue experimentation in view of the disclosure.

[0030] The contents of the documents referred to herein shall be deemed to be incorporated in their entirety into this document.

[0031] The present invention is the realization of the solution to one or more of the above-mentioned problems.

[0032] As demonstrated by the experimental data in the present application, the compositions according to the invention lead to phase-stable emulsions and at the same time enable the production of sensorially appealing milk substitute products.

[0033] In step a. of the inventive method, a pomace material is provided, wherein the pomace material is depectinized pomace. Such pomace represents the low-pectin pomace residue from a pectin extraction. During pectin extraction, a mixture of pomace and an aqueous liquid is subjected to an extraction treatment in which the pectin is extracted from the pomace into the aqueous liquid, thus obtaining an aqueous pectin extract, which is separated from the depectinized pomace. Since pectin extraction does not result in complete removal of the pectin from the pomace, depectinized pomace is not to be understood as pectin-free pomace, but rather as pectin-reduced or low-pectin pomace.

[0034] By separating the aqueous pectin extract, a depectinized pomace is usually present as a semi-dry solid residue with a correspondingly high dry matter content of 15 to 20 wt.%.

[0035] In step b of the production process, the depectinized pomace is mixed with an aqueous liquid, and the proportion of aqueous liquid is adjusted to produce an aqueous pomace suspension with a dry matter content of 2 to 5 wt.%. The aqueous pomace suspension can, for example, have a dry matter content of 2.5, 3.0, 3.5, 4.0, or 4.5 wt.%. Such a diluted pomace suspension allows for further purification.

[0036] In step c, particles with a grain size of more than 1000 μm are separated from the pomace suspension to obtain an aqueous suspension of the modified pomace. This step removes natural pomace components such as stones, fruit skins, or fruit stems, and also separates insufficiently digested pomace components. The result is a finely particulate depectinized pomace that can be used directly as an emulsifying aqueous phase for the production of an emulsion.

[0037] The presence of fine-particulate pomace is necessary to produce a homogeneous and phase-stable emulsion.

[0038] In one embodiment of the invention, the pomace suspension obtained in step b. or the suspension of the modified pomace obtained in step c. is treated enzymatically with an amylase.

[0039] An amylase is a hydrolase that breaks down starch by hydrolyzing the glycoside bonds to form oligosaccharides or monosaccharides.

[0040] Depending on their specificity of action, four amylases are distinguished: • α-Amylase (EC 3.2.1.1) cleaves internal α(1-4) glycosidic bonds of amylose, but not terminal or α(1-6) glycosidic bonds. This produces maltose, maltotriose, and branched oligosaccharides.

[0041] • ß-Amylase (EC 3.2.1.2) cleaves one maltose molecule at a time from the chain end. Therefore, its effectiveness is more effective the more chain ends have already been created by α-amylase. This amylase is found in bacteria and plants.

[0042] • γ-Amylase (EC 3.2.1.3) cleaves one β-D-glucose at a time from the chain end. Its occurrence is limited to fungi.

[0043] • Isoamylases (EC 3.2.1.68) occur only in plants and bacteria and cleave the 1,6-glycosidic branches of glycogen and amylopectin, similar to the glycogen debranching enzyme.

[0044] The expert is thus familiar with amylases that can be used specifically for the starch degradation of the respective pomace. These can be used alone or in combination.

[0045] Amylases only function in a pH range of 3.5 to 9. The optimum activity depends on the origin of the amylase: amylases obtained from fungal cultures are at their optimum at pH 5.7, while animal and bacterial amylases tend to exhibit the highest activity in the neutral to alkaline range. The optimum temperature for amylases is around 45°C.

[0046] To achieve optimal amylase activity, the pomace suspension to be treated, obtained in step b., or the modified pomace suspension obtained in step c., can be adjusted to an optimal pH value and then, after addition of the amylase, incubated at the reaction temperature, which is preferably 45°C.

[0047] Alpha-amylase is the preferred amylase, and fungal alpha-amylase is the most preferred. Fungal alpha-amylase is preferably used alone.

[0048] The fungal alpha-amylases used in the invention originate from microorganisms such as Aspergillus niger and Aspergillus oryzae. A suitable commercial product of fungal alpha-amylase is marketed under the name "Fungamyl®" by Novozymes. Another suitable amylase is marketed under the name "Dextrozyme GA" by Novozymes.

[0049] It is known that enzymes from different sources exhibit different reactivities. Their use is controlled by the specific activity measured in FAU. The unit "FAU" stands for "Fungal Alpha-Amylase Unit" and is a measure of the activity of an alpha-amylase. One FAU of an enzyme degrades 5.26 g of starch in one hour under standard conditions (substrate: soluble starch, incubation time 7 to 20 minutes, temperature 37 °C, pH 4.7).

[0050] In the context of the invention, it is preferred that the amount of amylase is 5 to 1000 FAU per gram of the solid phase contained in the suspension.

[0051] In principle, any pomace amenable to large-scale pectin isolation can be used in the production process according to the invention. Preferably, the depectinized pomace provided in step a. is selected from the group consisting of pomace residue from citrus fruit, apple, tomato, pear, plum, vegetables, and cereals, with apple being preferred.

[0052] In a preferred embodiment, the depectinized pomace is depectinized apple pomace. In Germany, 400 to 500 million liters of apple juice are produced annually. As a by-product, up to 250,000 tons of apple pomace are produced annually. Currently, the utilization potential is far from being exhausted. Instead, the pomace is fed into animal feed production or biogas plants. Apple pomace is an inhomogeneous mixture of peel and pulp (95%), seeds (2-4%), and stems (1%) and thus consists of more than half carbohydrates, including cellulose, hemicellulose, pectin, starch, and sucrose. Apple pomace is one of the most important starting materials for the production of pectin, with the so-called depectinized pomace then being produced as a by-product. The process according to the invention provides a new utilization possibility for this depectinized pomace.

[0053] Any method for pectin isolation known to the person skilled in the art can be used to produce the depectinized pomace used as starting material according to the invention, for example by incubation in an acidic aqueous medium, incubation in an acidic alcoholic medium, incubation in an alkaline medium, microwave treatment, enzymatic pectin release or ultrasound treatment.

[0054] The depectinized pomace provided in step a. is preferably the residue of an acidic pectin extraction in an aqueous medium. The pomace, which is preferably apple pomace, is usually suspended in water and adjusted to a pH of less than 2.2 by adding a mineral acid, and then incubated for 1 to 10 hours at a temperature of 65-85°C. The pectin released from the pomace material passes into the solution as water-soluble pectin and can be separated from the depectinized pomace by solid-liquid separation. The depectinized pomace obtained as a co-product can serve directly as starting material for the process according to the invention. The acidic depectinization process breaks down the pectin-containing plant fibers contained therein, which supports their emulsifying ability. In one embodiment of the invention, the pomace provided in step a.The depectinized pomace provided has a pH of between 1.5 and 4.0, preferably between 2.0 and 3.5, and particularly preferably between 2.5 and 3.0. This is usually the case when the prior pectin extraction is carried out in an acidic environment. An acidic pH has the advantage of increasing the storage stability of the pomace. Otherwise, the apple pomace can quickly ferment or become infected by mold.

[0055] Preferably, the depectinized pomace provided in step a. has a water-soluble pectin content of between 3 and 10 wt.%.

[0056] Due to the pectin extraction step, the pectin content of the pomace, which is preferably apple pomace, has been greatly reduced, so that this plant fiber contains between 3 and 10 wt.% water-soluble pectin. The content of water-soluble pectin in the depectinized pomace can be, for example, 3 wt.%, 4 wt.%, 5 wt.%, 6 wt.%, 7 wt.%, 8 wt.%, 9 wt.%, or 10 wt.%. This residual pectin is usually highly esterified pectin. For the purposes of the invention, a highly esterified pectin is understood to mean a pectin with a degree of esterification of more than 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).

[0057] In one embodiment of the process according to the invention, the depectinized pomace provided in step a. has a dry matter content of between 5 and 20 wt.%. Since this is the typical value for a dry matter content of depectinized pomace after separation from the liquid pectin extract, it can serve directly as a co-product as the starting material for the process according to the invention.

[0058] In step b of the process according to the invention, the depectinized pomace is mixed with an aqueous liquid to produce an aqueous pomace suspension.

[0059] For the purposes of the invention, "aqueous liquid" is understood to mean a liquid that consists essentially of water. "Essentially" means that the composition contains at most 5 wt.%, preferably at most 4 wt.%, more preferably at most 3 wt.%, and more preferably at most 1 wt.% of other components. Other components that may be present include, for example, acids, alkalis, or salts.

[0060] In a corresponding embodiment, the aqueous liquid is an aqueous salt solution, specifically a salt solution with an ionic strength of I < 0.2 mol / L. In a preferred embodiment, the aqueous liquid is selected from the group consisting of low-salt water, distilled water, double-distilled water, tri-distilled water, deionized water, drinking water, industrial water, low-salt water, ultrapure water, or ultrapure water.

[0061] The aqueous liquid is particularly preferably drinking water. This is low in salt, suitable for food preparation, and inexpensive.

[0062] Advantageously, in step c., particles with a grain size of more than 750 pm, preferably of more than 500 pm and particularly preferably of more than 250 pm can be separated.

[0063] The separation of the particles in step c. of the process according to the invention can preferably be carried out by using a sieve such as a wet sieve, a strainer, a belt press, a decanter, a separator or combinations thereof.

[0064] In a second aspect, the invention provides an aqueous suspension of a modified pomace obtainable or obtained by the process according to the invention.

[0065] The aqueous suspension of the modified pomace can have a pomace dry matter content of 2 to 5 wt.%. With such a dry matter content, it can be used directly as the aqueous phase of an oil-in-water emulsion, provided the modified pomace present is sufficient to create a stable emulsion with favorable sensory properties.

[0066] In one embodiment, the aqueous suspension of the modified pomace, measured at a dry mass of 2 wt.% and at 20°C and a shear rate of 50 s' 1a viscosity of between 5 and 50 mPas. The aqueous suspension of the modified pomace preferably has a viscosity of 5 to 45 mPas, more preferably a viscosity of 5 to 40 mPas, and especially preferably a viscosity of 5 to 35 mPas. The viscosity of the aqueous suspension of the modified pomace can accordingly be 5, 6, 7, 8, 9, 10, 12, 14, 16, 18, 20, 22, 24, 26, 28, 30, 32, 34, 36, 38, 40, 42, 44, 46, 47, 48, or 49 mPas.

[0067] The modified pomace therefore has only a limited ability to increase viscosity. Unlike functional plant fibers or isolated pectin, it is not a traditional thickener, but rather an emulsifier. Despite the presence of residual pectin, the modified pomace does not lead to gel formation. The aqueous suspension of the modified pomace expediently has a pH value of between 1.5 and 4.0, preferably between 2.0 and 3.5, and particularly preferably between 2.5 and 3.0. This increases the stability of the pomace suspension.

[0068] In a third aspect, the invention relates to the use of the aqueous suspension of the modified pomace as an aqueous emulsifying suspension for producing an emulsion.

[0069] Without claiming to be complete, the following emulsions are listed here as examples: oil-in-water (O / W) emulsion, water-in-oil (W / O) emulsion, double emulsions such as O / W / O or W / O / W systems, multiple emulsions such as W1 / O1 / W2 / O2 / W3 or O1 / W1 / O2 / W2 systems, multilayer emulsions, filled lipid droplets, filled hydrogel particles and microclusters.

[0070] Preferably, this is an oil-in-water emulsion.

[0071] The aqueous suspension of the modified pomace can be used to prepare an oil-in-water emulsion selected from the group consisting of dressings, sauces, spreads, dips, creams, sorbets, ice creams, food supplements, beverages, milk substitutes, pharmaceuticals, cosmetics such as body lotions, cleansing emulsions, sunscreens and soaps, agrochemicals.

[0072] Preferably, the oil-in-water emulsion is a milk substitute, wherein the milk substitute is particularly preferably a vegetarian or vegan milk substitute which is accordingly substantially free from animal oils or fats.

[0073] When used according to the invention to produce an oil-in-water emulsion, the modified pomace expediently represents the plant-based material for the oil-in-water emulsion. Thus, it not only acts as an emulsifier but also provides the necessary carbohydrate base, which, together with the oil, forms the milk substitute through phase-stable emulsification. In contrast to conventional milk substitutes, in which the plant-based material contains a plant-based protein-containing product such as peas, soy, oats, spelt, almonds, rice, millet, hemp, hemp seeds, lupins, coconuts, hazelnuts, or cashews, the plant-based material of the milk substitute according to the invention is essentially provided by the modified depectinized pomace, which is preferably a modified depectinized apple pomace.

[0074] In a fourth aspect, the invention provides a process for producing a phase-stable oil-in-water (O / W) emulsion, comprising the following steps: a. Providing an aqueous suspension of the modified pomace according to the invention; b. Providing a vegetable or animal oil; c. Combining the aqueous pomace suspension from step a. and the vegetable or animal oil from step b.; d. Homogenizing the mixture from step c.; e. Optionally adding a further ingredient, preferably selected from the group consisting of vegetable emulsion stabilizer, fruit preparation, thickener, sugar, sweetener, coloring, coloring food, sweetener, flavoring, flavor extract, spice, salts, pH regulators, vitamins, antioxidants, preservatives, freshness preservers, and any combination thereof; f. Optionally preserving the mixture from step d. or step e., preferably by heating the mixture; g.Obtaining a phase-stable oil-in-water (O / W) emulsion.

[0075] In this process, the optional addition of the further ingredient according to step e. can also take place before steps c. or d. or during steps c. or d.

[0076] In step a, several miscible aqueous suspensions of the modified pomace can also be provided. These suspensions can be provided separately or as a mixture. Mixing can also occur during the combining process in step c. Two compositions are referred to as "miscible" if they are not present in different phases either in a mixture of the two compositions or in the oil-in-water (O / W) emulsion to be produced.

[0077] The combining in step c. may, for example, comprise introducing one or more aqueous suspensions of the modified pomace into the oil, wherein the introduction may in turn comprise a stirring and / or swirling step.

[0078] In step d., the mixture is homogenized. This is preferably done by pressure homogenization, which in one embodiment can also be high-pressure homogenization. Pressure and high-pressure homogenizers usually operate with a pump that presses the mixture to be homogenized at high pressure through a narrow, preferably annular gap, with subsequent relaxation by expansion into a larger compartment. The particles in the pressurized mixture are exposed to strong shear forces as they flow through, which lead to comminution and uniform distribution of the material. Suitable pressures for high-pressure homogenization in step d. can be between 150 and 2000 bar, preferably 200 and 2000 bar, more preferably 500 and 2000 bar, furthermore preferably between 550 and 1750 bar, in particular furthermore preferably between 600 and 1500 bar, and especially between 700 and 1400 bar.The pressure applied during high pressure homogenization can be, for example, 150, 175, 200, 225, 250, 275, 300, 325, 350, 375, 400, 425, 450, 475, 500, 525, 550, 575, 600, 625, 650, 675, 700, 725, 750, 775, 800, 825, 850, 875, 900, 925, 950, 975, 1000, 1050, 1100, 1150, 1200, 1250, 1300, 13350, 1400, 1450.

[0079] The oil-in-water emulsion according to the invention may, according to step e., comprise various other ingredients, in particular those commonly used in the food industry for producing vegan or vegetarian foods.

[0080] Accordingly, the mixture may contain at least one further ingredient selected from the group consisting of vegetable or animal proteins, fats, oils, thickeners, emulsifiers, water, aromas, flavorings, spices, salt, pH regulators, colorants, coloring foods, antioxidants, preservatives and freshness preservers.

[0081] Non-limiting examples of thickeners are carrageenan, locust bean gum, guar gum, modified cellulose (e.g. methylcellulose), pregelatinized starches, modified starches, pectin, vegetable fibers, konjac, tragacanth, agar agar, xanthan gum, gellan gum, gum arabic or alginates.

[0082] Preferably, only plant fibers and / or pectin are used as thickeners. Even more preferably, the plant fibers are apple fibers.

[0083] Non-limiting examples of sugars include hexoses such as galactose, glucose, fructose, mannose, disaccharides such as sucrose, lactose, lactulose, maltose, trehalose, cellobiose, and pentoses such as xylose, arabinose, ribose, ribulose and xylulose and liquid apple extracts.

[0084] Sucrose, fructose, or dextrose are preferred as sugars, and in particular, a liquid apple extract, such as that available as Herbasweet® (Herbafood Ingredients GmbH, Werder, Germany). Non-limiting examples of coloring foods include caramel, caramel coloring, and coloring apple extracts. A coloring apple extract is preferred here, which, depending on the dosage, allows for a color ranging from golden yellow to dark brown, is available in various color intensities, and is also available in a reduced-sugar form as Herbarom® from Herbafood Ingredients GmbH (Werder, Germany).

[0085] Non-limiting examples of sweeteners include cyclamate, saccharin, sucralose, thaumatin, neohesperidin DC, steviol glycosides, neotame, aspartame, acesulfame K, acesulfame aspartame salt, advantame, sorbitol, mannitol, isomalt, polyglycitol syrup, maltitol, lactitol, xylitol, erythritol, and combinations thereof.

[0086] Non-limiting examples of emulsifiers are vegetable or animal proteins, lecithin, sorbitans (esters of sorbitol with fatty acids), lactic acid esters, tartaric acid esters, acetic acid esters, mono-, diglycerides of fatty acids, polyglycerol esters, propylene glycol esters or polysorbates.

[0087] Non-limiting examples of flavorings include natural flavorings, artificial flavorings, nature-identical flavorings, flavor extracts, smoke flavorings, and reaction flavorings.

[0088] Non-limiting examples of flavoring agents are spices, herbs, plant extracts, sweeteners, food acids, glutamates, ribonucleotides, inosine phosphates, guanosine phosphates, flavor enhancers, yeast extracts or succinic acid.

[0089] Non-limiting examples of pH regulators are food acids and their salts, gluconic acid / gluconates, gluconolactones, acetic acid / acetates, lactic acid / lactates, phosphoric acid / phosphates or acidifying plant juices and extracts.

[0090] Non-limiting examples of colorings are coloring foods, coloring spices, natural colors, synthetic food colors, caramels, colors or malt extracts.

[0091] Non-limiting examples of antioxidants are ascorbic acid, fatty acid esters of ascorbic acid, rosemary extracts, tocopherol, butylhydroxytoluene, butylhydroxyanisole or gallates.

[0092] Non-limiting examples of preservatives and freshness-preserving agents include sorbic acid / sorbates, acetic acid / acetates, propionic acid / propionates, butyric acid / butyrates, lactic acid / lactates, acidifying plant juices, or benzoic acid / benzoates. Such other ingredients may be derived from or manufactured from one or more non-animal sources or from one or more modified non-animal sources. For example, the oils may be of plant origin.

[0093] In one embodiment of this process, a milk substitute can be produced as a phase-stable O / W emulsion using a vegetable oil in steps b. and c. Depending on the use of a vegetable oil, the milk substitute is a vegetarian or vegan milk substitute, provided it is essentially free of animal oils or fats.

[0094] In the process according to the invention for producing a phase-stable oil-in-water (O / W) emulsion, the vegetable oil provided in step b. is preferably selected from the group consisting of coconut oil, linseed oil, olive oil, palm oil, rapeseed oil, castor oil, safflower oil, nut oils, germ oils, sunflower oil, soybean oil, tall oil or combinations thereof.

[0095] Sunflower oil or olive oil is particularly preferred. When producing a milk substitute, a neutral-tasting oil such as rapeseed oil, sunflower oil, or palm oil is advantageously used.

[0096] In the process according to the invention for producing a phase-stable oil-in-water (O / W) emulsion, the homogenization in step d. can be carried out by high-shear treatment, microfluidizer, pressure homogenization, colloid milling, intensive mixing, extrusion, ultrasonic treatment or a combination thereof.

[0097] In the process according to the invention for producing a phase-stable oil-in-water (O / W) emulsion, it is preferred if the homogenization in step d. is carried out as a two-stage process. In such a two-stage process, a pre-emulsion is formed in the first stage with coarse dispersion of the oil phase, which is then converted into a stable emulsion with small oil droplets by fine emulsification in the second stage.

[0098] It is particularly preferred here that in the first stage a pre-emulsion is carried out by a high shear treatment and in the second stage the fine emulsification is carried out by a high pressure homogenization.

[0099] Preferably, the high shear treatment is carried out by a rotor-stator system, such as that provided by the Ultraturrax (IKA-Werke GmbH & CO. KG, Staufen, DE).

[0100] Suitable pressures for high pressure homogenization can be between 150 and 2000 bar, preferably 200 and 2000 bar, more preferably 500 and 2000 bar, further preferably between 550 and 1750 bar, particularly further preferably between 600 and 1500 bar and especially between 700 and 1400 bar. The pressure applied during high pressure homogenization can be, for example, 150, 175, 200, 225, 250, 275, 300, 325, 350, 375, 400, 425, 450, 475, 500, 525, 550, 575, 600, 625, 650, 675, 700, 725, 750, 775, 800, 825, 850, 875, 900, 925, 950, 975, 1000, 1050, 1100, 1150, 1200, 1250, 1300, 13350, 1400, 1450.

[0101] In the process according to the invention for producing a phase-stable oil-in-water (O / W) emulsion, the plant-based emulsion stabilizer used in step e. can be selected from the group consisting of high methylester pectin, low methylester pectin, calcium pectinate, functionalized plant fiber, or any combination thereof. This allows the use of other co-products from the pomace processing, such as pectin or functionalized fibers, to adjust texture, viscosity, and / or sensory properties.

[0102] In the process according to the invention for producing a phase-stable oil-in-water (O / W) emulsion, the oil-in-water emulsion obtained in step g. can additionally be subjected to a thermal treatment.

[0103] The oil-in-water emulsion obtained in step g. can be preserved by a thermal process, especially if the optional preservation step f. has not been performed. Numerous thermal preservation processes are known to those skilled in the art. Examples include pasteurization, sterilization, ultra-high temperature heating, boiling, thermization, Tyndallization, or high-pressure pasteurization. Optionally, the components / ingredients can also be heated before the homogenization step d. and subsequently homogenized while hot. It has been found that heating, preferably UHT heating, of the components before the homogenization step increases the stability of the O / W emulsion.

[0104] The oil-in-water emulsion is preferably preserved by pasteurization. Pasteurization refers to the brief heating of the mixture to temperatures of at least 60 °C (classic Pasteur method) to a maximum of 100 °C (high-temperature pasteurization) to kill the vegetative phase of microorganisms.

[0105] In an alternative embodiment, the oil-in-water emulsion is made stable by briefly heating the mixture to temperatures of 140°C and preferably to approximately 120°C.

[0106] In a further embodiment, the oil-in-water emulsion obtained in step g., which has preferably been thermally preserved, can be subjected to fermentation after adding a vegetable protein. This can yield a fermented product with an altered texture and / or firmness. The added vegetable protein is preferably selected from the group consisting of pea protein, chickpea protein, lentil protein, broad bean protein, lupin protein, soy protein, peanut protein, sesame protein, sunflower protein, pumpkin protein, rapeseed protein, wheat protein, and potato protein.

[0107] Fermentation is primarily lactic acid fermentation. During lactic acid fermentation, glucose and other monosaccharides are broken down into lactic acid, although other end products such as carbon dioxide, ethanol, or acetic acid can also be formed.

[0108] Different types of lactic acid fermentation are distinguished based on the main end products formed and the degradation pathways: In homofermentative lactic acid fermentation, only lactic acid is formed as the main end product. In heterofermentative lactic acid fermentation, the main end products, in addition to lactic acid, are ethanol and carbon dioxide in the case of hexose degradation, and acetic acid in the case of pentose degradation. In lactic acid fermentation by Bifidobacterium, the main end products are lactic acid and acetic acid.

[0109] Lactic acid fermentation is achieved through the enzymatic activity of added lactic acid bacteria. Lactic acid bacteria are bacteria that produce lactic acid as the sole or primary fermentation product. They form an order of Gram-positive bacteria and are differentiated according to their fermentation behavior:

[0110] • Homofermentative strains of lactic acid bacteria that produce lactic acid as their sole primary end product. These include the genera Streptococcus, Enterococcus, Lactococcus, and Pediococcus, as well as some members of the genus Lactobacillus.

[0111] • Heterofermentative strains of lactic acid bacteria that, in addition to lactic acid and carbon dioxide, produce ethanol as their main end products during hexose degradation and acetic acid during pentose degradation. These bacteria lack aldolase, the key enzyme in glycolysis. These include the genera Leuconostoc and some members of the genus Lactobacillus, primarily Lactobacillus buchneri.

[0112] • The bacterial species Bifidobacterium bifidum, which carries out bifidobacterial fermentation.

[0113] As a result of the acidification by the lactic acid bacteria, putrefactive and pathogenic microorganisms (such as staphylococci) are suppressed, and the added vegetable protein and / or added to the pomace is precipitated, resulting in the starting emulsion becoming thick and even firm. Overall, the acidification process creates a long-lasting, tasty, and digestible milk substitute. In addition to lactic acid, the acidification process also produces characteristic aromatic compounds such as acetaldehyde, acetone, butanone, and others, allowing for the creation of tasty products.

[0114] In lactic acid fermentation, after adding lactic acid bacteria, preferably as a so-called starter culture, the mixture is incubated for a certain time at a temperature required for the lactic acid bacteria, during which they multiply and develop their enzymatic activity.

[0115] In a preferred embodiment, the lactic acid bacterium is selected from the group consisting of Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri, Lactobacillus casei Shirota, Lactobacillus rhamnosus, Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. Bulgaricus, Lactococcus, Bifidobacterium infantis, Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, and Bifidobacterium longum and any combination thereof.

[0116] In an alternative embodiment, fermentation is carried out by acetic acid bacteria, which can also acidify and thus thicken the protein-containing oil-in-water emulsion.

[0117] In a fifth aspect, the invention provides an oil-in-water emulsion comprising: a. 80 to 95.5 wt.% water; b. 3 to 15 wt.% vegetable or animal oil; c. 1.5 to 5.0 wt.% modified pomace (as dry matter in the aqueous suspension according to the invention; d. Optionally, one or more further ingredients, preferably selected from the group consisting of vegetable emulsion stabilizer, protein, fruit preparation, thickener, sugar, sweetener, color, coloring food, sweetener, flavoring, flavor extract, spice, salts, pH regulators, vitamins, antioxidants, preservatives, freshness maintainers, and any combination thereof; based on the total weight of the oil-in-water emulsion.

[0118] In the oil-in-water emulsion according to the fifth aspect, the animal oil according to ingredient b. is a liquefied animal fat, preferably selected from the group consisting of lard, butter and beef tallow.

[0119] In the oil-in-water emulsion according to the fifth aspect, the vegetable oil according to ingredient b. is preferably selected from the group consisting of coconut oil, linseed oil, olive oil, palm oil, rapeseed oil, castor oil, safflower oil, nut oils, germ oils, sunflower oil, soybean oil, tall oil, or combinations thereof. The use of sunflower oil, rapeseed oil, palm oil, or olive oil is particularly preferred.

[0120] The weight percentage for the modified pomace contained in ingredient c. refers to the pomace material itself, and therefore, when using the aqueous pomace suspension according to the invention, it must be considered as its dry matter content. When using the pomace suspension, the water listed as ingredient a. is at least partially contained in the emulsion by the water of the aqueous pomace suspension according to the invention.

[0121] Alternatively, the aqueous suspension of the modified pomace according to the invention can also be freed from the solvent (so-called “desolventization”) and dried and then processed as isolated modified pomace together with the water and the oil to form an emulsion.

[0122] The oil-water emulsion according to the invention can be produced by the process described above and, preferably when a vegetable oil is used, represents a vegetarian or vegan milk substitute product.

[0123] In this oil-in-water emulsion, the vegetable oil according to step b. is preferably selected from the group consisting of coconut oil, linseed oil, olive oil, palm oil, rapeseed oil, castor oil, safflower oil, nut oils, germ oils, sunflower oil, soybean oil, tall oil, or combinations thereof. Sunflower oil or olive oil is particularly preferred. When producing a milk substitute, a flavorless oil such as rapeseed oil, sunflower oil, or palm oil is advantageously used.

[0124] In a sixth aspect, the invention provides a fermented product comprising: a. 74 to 93.5 wt.% water; b. 3 to 15 wt.% vegetable or animal oil; c. 1.5 to 5.0 wt.% modified pomace according to the invention; d. 2 to 6 wt.% vegetable protein, which is preferably a vegetable protein concentrate or isolate; e. Optionally, one or more further ingredients, preferably selected from the group consisting of vegetable emulsion stabilizer, fruit preparation, thickener, sugar, sweetener, color, coloring food, sweetener, flavoring, flavor extract, spice, salts, pH regulators, vitamins, antioxidants, preservatives, freshness maintainers, and any combination thereof; based on the total weight of the fermented product.

[0125] Since the fermented product is produced from the oil-in-water emulsion described above, with a fermentation step being carried out after the addition of a vegetable protein, the above-described provisions for the oil-in-water emulsion apply to the ingredients such as vegetable oil, animal oil and other ingredients.

[0126] The fermented product according to the invention according to the sixth aspect is preferably characterized in that it is produced by the method described above and, particularly preferably when using a vegetable oil, is a vegetarian or vegan fermented milk substitute product.

[0127] The fermented milk substitute product is particularly preferably selected from the group of vegetarian or vegan substitutes for yogurt, kefir, quark, sour cream, cream cheese and cheese.

[0128] Definitions

[0129] According to the invention, the term “fruit preparation” is understood to mean fruits and / or pieces of fruit in solid form, but also a type of fruit in liquid form.

[0130] The term "fruit and / or fruit pieces in solid form" refers to fruits and / or fruit pieces whose cellular structure is present and which have a defined shape. However, these fruits and / or fruit pieces may also contain liquid components, provided these liquid components are already present in the original fruit.

[0131] The term "fruit in liquid form" refers to processed fruit products in which, depending on the manufacturing process, the cell structure of the fruit is no longer preserved. These fruit products, which no longer contain any sensory-perceptible fruit pieces, can be fruit extracts, fruit puree, fruit juices, or fruit juice concentrates.

[0132] According to the invention, the term "thickener" refers to substances that absorb and swell liquids, e.g., water. Thickeners influence the consistency by increasing viscosity and / or developing a gel structure and / or by reducing surface tension. Common thickeners include locust bean gum, starch, guar gum, and pectin. According to the invention, the term "fruit" refers to fruits, vegetables, and nuts.

[0133] According to the invention, the term "ingredient" refers to any substance used in the production of a food that is still present in the final product, either unchanged or modified. An ingredient must be approved for use in food.

[0134] In the context of this application, the term “fermentation” is defined as the microbial or enzymatic conversion of organic substances into acid, gases or alcohol.

[0135] Not each of the components (a) to (d) or (a) to (e) represents an essential feature of the compositions according to the invention, and the phrase (or similar phrases) "the total weight of the components (a) to (d) or (a) to (e) present in the compositions of the present invention ... based on the total weight of the composition" is to be understood as referring to the combined total weight of those components (a) to (d) or (a) to (e) actually present in a particular composition, based on the total weight of the composition. For example, if only components (a), (b), and (d) are present and component (c) is not, in this context the "total weight of components (a) to (e) present in the composition" corresponds to the combined total weight of components (a), (b), and (d).The same applies to the phrase "based on the total weight of components (a) to (d) present in the composition" or "based on the total weight of components (a) to (e) present in the composition", which should not be understood to mean that each of the components (a) to (d) or (a) to (e) must be present (unless they have been identified as essential), but rather to mean the combined total weight of those of those components actually present in a given composition.

[0136] In the compositions disclosed herein, in which the amounts are expressed in weight percent (wt%), for example based on the total weight of components (a) to (d) present in the composition, the total weight of components (a) to (e) present in the composition, the total weight of the composition, etc., the combined amounts, expressed in wt% of each of the individual components present in the composition, for example based on the total weight of components (a) to (d) present in the composition, the total weight of components (a) to (e) present in the composition, the total weight of the composition, etc., cannot exceed 100 wt%.

[0137] For the purposes of the present invention, the term "liquid" includes liquids and gels, as well as pasty compositions. This statement refers, unless otherwise stated, to standard conditions. The liquid compositions are preferably flowable and pourable under standard conditions; it is also possible for them to be a non-Newtonian fluid with a yield point, i.e., the fluid is pseudoplastic (increasing viscosity with increasing shear forces) or dilatant (increasing viscosity with increasing shear rate) fluid.

[0138] In the context of the present invention, the term "solid" refers to compounds / compositions that are solid under standard conditions, i.e., the said compounds / compositions are neither in liquid nor gaseous form. The solids are preferably in powder, granulate, or compact form.

[0139] For the purposes of the present invention, "standard conditions" are synonymous with "normal temperature and pressure", which are defined as a temperature of 21 ± 1 °C and an absolute pressure of 101,325 kPa (1 atm).

[0140] Unless otherwise stated, atmospheric pressure is 101,325 kPa.

[0141] Unless otherwise stated, room or ambient temperature is 21±1 °C.

[0142] Unless otherwise stated, all measurements and procedures disclosed herein are understood to have been performed under standard conditions.

[0143] Unless expressly stated otherwise, all boiling points mentioned here are to be understood as boiling points measured at atmospheric pressure.

[0144] Unless expressly stated otherwise, all percentages given herein with respect to the compositions or formulations refer to percentages by weight (wt%) based on the total weight of the respective composition. These percentages preferably refer to percentages by weight (wt%) based on the total weight of the respective dried composition. Unless expressly stated otherwise, numerical values ​​stated without decimal places refer to the full value, while those stated with one decimal place refer to the full value. For example, 99% stands for 99.0%.

[0145] In the context of the present application, the term "essentially free" refers to the fact that the compound / solvent / etc. from which the composition or material in question is essentially free may nevertheless be present in small amounts (e.g., as impurities in other components present in the composition in question—for example, commercially available solvents may contain small amounts of, for example, acetone or methyl ethyl ketone as undesirable impurities) that do not, however, affect the desired properties attributed to the compositions of the present technology. "Essentially free" in this context may mean that the compound, solvent, etc.from which the composition or material in question is essentially free may be present in an amount of 1000 ppm or less, 750 ppm or less, 500 ppm or less, 300 ppm or less, 200 ppm or less, 100 ppm or less, 50 ppm or less, or 10 ppm or less.

[0146] The mention of a document in this document does not constitute an admission that the said document or its contents are part of the common knowledge of the person skilled in the art.

[0147] The term "comprise," as used herein, is synonymous with "contain" and does not exclude additional, unlisted elements or process steps. According to the present invention, the term "comprise" also encompasses the term "consist essentially of" or "consist of," meaning that "comprise" may be replaced by the other terms in alternative embodiments, where "consist of" excludes any element or step not expressly mentioned, and "consist essentially of" permits the inclusion of additional, unlisted elements or steps that do not substantially affect the essential or fundamental characteristics of the composition or process in question.

[0148] Where a numerical range is specified herein, that range is continuous and includes both the minimum and maximum values ​​of the range, as well as every value between those minimum and maximum values. Where a range refers to whole numbers, every whole number between the minimum and maximum values ​​of such a range is included. Where multiple ranges are specified to describe a feature or characteristic, those ranges may be combined. This means that, unless expressly stated otherwise, all ranges disclosed herein are to be understood to include all subranges contained therein. For example, a specified range of "1 to 10" is to be understood to include all subranges between the minimum value of 1 and the maximum value of 10, including the values ​​1 and 10. Example subranges of the range 1 to 10 include, but are not limited to, 1 to 6.1, 3.5 to 7.8, and 5.5 to 10.The disclosed upper and lower limits for quantity, range and ratio can be combined independently.

[0149] Any feature of the invention which is intended to be present in a particular range or in a particular amount may be combined in a corresponding embodiment with the other features of that embodiment, wherein the other features may be present in the ranges or amounts disclosed herein for said other features.

[0150] All ranges and amounts for a feature of an embodiment can be combined with all ranges and amounts of the other features in that embodiment. For example, ranges or values ​​stated as preferred, more preferred, or most preferred for one feature or component of the invention can be combined with any range or amount stated for any other feature or component of the embodiment, regardless of whether the range or amount stated for the other element is stated as preferred, more preferred, or most preferred, etc., or is disclosed without such a statement or indication.

[0151] The singular forms used herein (e.g., "a" or "the") include the plural unless the context clearly indicates otherwise.

[0152] The term "at least one," as used herein, includes, but is not limited to, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, or more. When referring to an ingredient, the statement refers to the type of ingredient and not to the absolute number of molecules. To clarify the foregoing, "at least one alcohol" means at least one type of alcohol, meaning that it can refer to one type of alcohol or a mixture of several different alcohols. The same applies to expressions that refer to a higher number (e.g., "at least two", "at least three", etc.), each of which begins with a higher number (e.g., 2, 3, 4, 5, 6, 7, 8, 9, 10 or more for "at least two"; 3, 4, 5, 6, 7, 8, 9, 10 or more for "at least three"; etc.).

[0153] The terms "approximately," "about," or "ca.", used here in connection with a numerical value, refer to a deviation of ±10%, preferably ±5%, and particularly preferably ±1%, from the stated numerical value. Unless expressly stated otherwise, molecular weight data always refer to the number-average molecular weight (Mn).

[0154] Figures

[0155] Figure 1 (A) shows the basic production process of a plant-based oat-based beverage. Figure 1 (B) shows a table listing the main ingredients of the raw materials: oat grain, oat flakes, and apple pomace, as well as the composition of commercially available oat milk substitutes.

[0156] Fig. 2 shows a schematic diagram of the process for producing the modified depectinized pomace, including the production of the depectinized pomace starting from whole pomace.

[0157] Fig. 3 shows the basic production scheme of a vegan plant-based apple pomace-based beverage starting from the modified pomace according to the invention.

[0158] Fig. 4 shows examples of a vegan plant-based apple pomace-based beverage (also called “apple milk” for short) produced according to the invention with optional addition of apple pectin, Herbasweet and Herbarom or combinations thereof.

[0159] Fig. 5 shows a schematic diagram of the process for producing vegan yogurt or cheese based on apple pomace.

[0160] Fig. 6 shows an example of a vegan yogurt produced according to the invention.

[0161] Fig. 7 shows viscosity values ​​(in mPas) for an apple drink produced according to the invention using the modified pomace AFB250 according to the invention in comparison to whole milk or an oat drink.

[0162] Character description

[0163] Figure 1A illustrates the multi-stage production process of a plant-based beverage using oats as an example. The raw material (oat flour, grits) is first slurried in warm water and then enzymatically treated. The added amylase hydrolyzes the starch contained in the oats into short-chain sugar building blocks, allowing both the sensory (sweetness) and rheological (viscosity) properties of the final beverage to be adjusted. Insoluble components (shells, undissolved particles) are decanted off so that the purified clear phase can subsequently be homogenized. A plant-based oil is typically used as the oil phase. Additionally, the flavor of the product can be adjusted by adding salts, acids, and minerals. To increase shelf life, the final product undergoes a heating step (pasteurization).The average composition of commercially available products is shown in the table in Figure 1 B. In addition, the essential ingredients of oats are shown in comparison to apple pomace.

[0164] The basic production of modified depectinized pomace is schematically shown in Figure 2. In the upper process line, this figure also shows the production of depectinized pomace starting from whole pomace. The whole pomace is incubated at a pH of 1-2 and a temperature of 70 to 90°C for 2 to 10 hours, and the extracted pectin is separated from the depectinized pomace as pectin extract by solid-liquid separation. The depectinized pomace obtained in this way represents the starting material for the process according to the invention. In the inventive production of the modified pomace, the depectinized pomace was first mixed with water in a ratio of 1:3, and the larger particles were removed by subjecting the suspension to a suitable separation process (such as straining).The liquid phase purified in this way represents the suspension of the modified depectinized pomace according to the invention, which can be used directly for the production of an oil-in-water emulsion.

[0165] The basic production process for the vegan milk substitute drink, which is a phase-stable oil-in-water emulsion, is shown schematically in Figure 3. A vegetable oil is added to the aqueous suspension containing the modified pomace, resulting in a final oil concentration of 3 to 10 wt.%. This mixture is first pre-homogenized (e.g., Ultraturrax, t=5 min, U = 24,000 rpm) and then processed into an oil-in-water emulsion using a high-pressure homogenizer (e.g., Microfluidizer LM10). Homogenization pressures between 700 and 1,400 bar are preferred, with high-pressure homogenization preferably performed in multiple homogenization cycles.

[0166] Figure 4 shows examples of a vegan milk substitute drink based on apple pomace (so-called "apple milk"), as prepared according to Example 3. The modified apple pomace was obtained according to Example 2 using depectinized pomace as the starting material, which in turn was obtained as a decanter discharge from an acidic pectin extraction. In all examples, an oil-in-water emulsion with 3 wt% oil was prepared as the base (top row, left sample), which was additionally modified with sweeteners, thickeners, and / or colorants. The sweet apple extract Herbasweet (HS) was used as the sweetener (top row, 2nd and 4th samples, middle row with 0.3 g / L, 0.6 g / L, and 0.9 g / L HS). High-methylester apple pectin with a VE° of 60.7% was used as the thickener (top row, 3rd and 4th samples with 0.5 wt% pectin).The sugar-reduced liquid apple dye extract Herbarom HR24-SR was used as the dye in concentrations of 0.2 g / L, 0.4 g / L and 0.6 g / L (bottom row).

[0167] The basic production process for the vegan fermented milk substitute is shown schematically in Figure 5. A vegan plant-based beverage (preferably based on apple pomace) produced as an oil-in-water emulsion serves as the starting material. After adding a plant-based protein (e.g., pea protein), lactic acid bacteria are added, and the mixture is incubated at the appropriate temperature (e.g., 40°C) for a sufficient time (e.g., overnight). The resulting vegan fermented product will yield a vegan yogurt or vegan cheese based on apple milk.

[0168] Figure 6 shows a product example of a plant-based yogurt produced from a combination of pea protein (cProtein = 4%) and apple milk (cÖ / W = 4%) after adding yogurt starter cultures according to Example 4. The yogurt appears to be slightly firm and thickened.

[0169] Fig. 7 shows viscosity values ​​(in mPas) for an apple drink produced according to the invention compared to whole milk, a conventional oat drink (3.5% fat), and an apple drink without the pomace modified according to the invention (AFB250). Upon addition of the modified pomace in concentrations from 0.1% to 0.8%, the viscosity, measured at a shear rate of 24 [1 / sec], increases from 2.33 to 22.7 mPas. The viscosity of the apple drink can thus be specifically adjusted to the required viscosity, resulting in a stable emulsion. The apple drink can be naturally sweetened by adding a sweetening apple extract (Herbasweet) without any significant loss of viscosity.

[0170] Examples

[0171] The examples listed below are intended only to illustrate certain embodiments of the invention and in no way limit the scope of the invention described herein and claimed in the claims.

[0172] Unless explicitly stated otherwise, all syntheses and measurement methods of parameters were carried out at room or ambient temperature, ie at 21±1 °C, and atmospheric pressure.

[0173] Unless explicitly stated otherwise, technically pure reagents were used.

[0174] All reagents used in the examples described below were purchased commercially under the product names indicated. Experimental methods and data:

[0175] 1. Test method for the determination of water-soluble pectin in fiber-containing samples

[0176] Principle:

[0177] 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).

[0178] Extraction:

[0179] 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.

[0180] 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.

[0181] The combined centrifuges are placed in approximately 4 l of isopropanol (98%) to precipitate the alcohol-insoluble substance (AIS). After 1 hour, the AIS is filtered through a filter cloth and manually pressed. The AIS is then placed in approximately 3 l of isopropanol (98%) in the filter cloth and loosened by hand while wearing gloves.

[0182] 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.

[0183] The pressed, dried substance is weighed to 0.1 g to calculate the alcohol-insoluble substance (AIS).

[0184] Calculation:

[0185] 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): 2. Process for the production of a modified depectinized apple pomace

[0186] Material:

[0187] • Modified depectinized pulp

[0188] • Water

[0189] Methods:

[0190] The basic production of modified depectinized pomace is schematically shown in Figure 2. In the upper process line, this figure also shows the production of depectinized pomace starting from whole pomace. The whole pomace is incubated at a pH of 1-2 and a temperature of 70 to 90°C for 2 to 10 hours, and the extracted pectin is separated from the depectinized pomace as pectin extract by solid-liquid separation. This solid-liquid separation was carried out using a decanter. The depectinized pomace obtained in this way represents the starting material for the process according to the invention as the decanter discharge. In the inventive production of the modified pomace, the depectinized pomace was first mixed with water in a ratio of 1:3, and the larger particles were removed by passing the suspension through a fine-mesh nylon cloth (mesh size = 1-2 mm).The liquid phase purified in this way represents the suspension of the modified pomace according to the invention, which can be used directly for the production of an oil-in-water emulsion.

[0191] 3. Process for the production of a vegan milk substitute drink based on a modified depectinized apple pomace

[0192] Material:

[0193] • Modified depectinized pomace as an aqueous suspension obtained according to Example 2

[0194] • Pectin (AN 51851 - Apple pectin with galacturonic acid > 65%; VE° = 60.7%)

[0195] • Herbasweet (Herbafood, Werder, Germany)

[0196] • Herbarom AF 24-SR (Herbafood, Werder, Germany)

[0197] Methods:

[0198] The basic production process for the vegan milk substitute drink, which is a phase-stable oil-in-water emulsion, is schematically shown in Figure 3. Sunflower oil, the vegetable oil, is added to the aqueous suspension containing the modified pomace, resulting in a final oil concentration of 3 to 10 wt.%. This mixture is first prehomogenized using an Ultraturrax (t = 5 min, U = 24,000 rpm) and then processed into an oil-in-water emulsion using a high-pressure homogenizer (Microfluidizer LM10). The homogenization pressure was 1,400 bar, and the emulsion was processed in three homogenization cycles. The stability of the emulsions was assessed visually.

[0199] Results and discussion:

[0200] Figure 4 shows some examples produced from modified apple pomace. In principle, stable emulsions could be generated from the raw material without visually significant coalescence or phase separation. In the presence of apple pectin, the emulsions appear to be more colloidally stable and also produce a more pleasant mouthfeel. The addition of apple extracts enables both sensory and visual adaptation of the products (see Figure 4 as an example). Interestingly, the produced emulsions are more pH-stable at higher pH ranges compared to protein-stabilized emulsions.

[0201] In summary, depectinized modified apple pomace is ideally suited as a raw material with emulsifying properties. The emulsion has a slightly acidic flavor and is pH- and storage-stable. By adding apple pectin, Herbarom, and Herbasweet, the sensory and colloidal properties can be specifically adjusted.

[0202] 4. Process for the production of a vegan fermented milk substitute based on a modified depectinized apple pomace

[0203] Material:

[0204] • Phase-stable oil-in-water emulsion obtained according to Example 3

[0205] • Pea protein F85F (Roquette, Frankfurt, Germany)

[0206] • Lactic acid bacteria “Yogurt starter cultures JP” (Jean Pütz Produkte GmbH, Gelsenkirchen, Germany)

[0207] Methods:

[0208] The basic preparation of the vegan fermented product is schematically shown in Figure 5. Selected apple pomace emulsions (cö / W = 10 wt.%) were diluted to cö / W = 5 wt.% oil concentration with a pea protein stock solution (cpea = 8 wt.%) in a ratio of 1:1 and subsequently inoculated with starter cultures (pH = 6.2). The protein-containing emulsion was incubated overnight at T = 40 °C. A control without protein solution was also treated and fermented in this manner.

[0209] Results and discussion:

[0210] The resulting "thickened" emulsion is shown in Figure 6. It was observed that in the presence of a protein source, a cohesive microbial network was formed. The sample had a pleasantly sour odor, comparable to a milk-based yogurt. The reference sample without added protein showed no thickening or floc or aggregate formation under similar test conditions—a fact that can be advantageous for pH-sensitive applications compared to protein-stabilized emulsions.

[0211] By adding a plant protein source (e.g. pea protein) and subsequent fermentation, a fermented product analogous to yogurt or cream cheese can be obtained from the oil-in-water emulsion.

[0212] 5. Process for the production of a vegan milk substitute drink based on a modified depectinized apple pomace

[0213] Material:

[0214] • Modified depectinized pomace as an aqueous suspension obtained according to Example 2

[0215] • Pectin (AN 51851 - Apple pectin with galacturonic acid > 65%; VE° = 60.7%)

[0216] • Herbasweet (Herbafood, Werder, Germany)

[0217] Methods:

[0218] The basic production process for the vegan milk substitute drink, which is a phase-stable oil-in-water emulsion, is shown schematically in Figure 3. High-methylester pectin (0.2 wt.% final concentration) and rapeseed oil are added to the aqueous suspension containing the modified pomace, resulting in a final oil concentration of 7 wt.%. This mixture is first pre-homogenized using an Ultraturrax (t = 5 min, U = 24,000 rpm) and then processed into an oil-in-water emulsion using a high-pressure homogenizer (Microfluidizer LM10). The homogenization pressure was 200 bar, and the emulsion was processed in three homogenization cycles. The emulsion was then subjected to UHT heating. This emulsion was diluted to 3% oil with Herbasweet or fiber, and the viscosity was subsequently determined according to Test Method 6.

[0219] Results and discussion:

[0220] Figure 7 shows the measured viscosity values. In principle, stable emulsions were generated here as well, without any visually significant coalescence or phase separation. By increasing the concentration of depectinized modified apple pomace, the viscosity can be precisely adjusted. The emulsion has a slightly acidic flavor and proves to be pH and storage stable. The sensory and colloidal properties can be specifically adjusted by adding apple pectin, Herbarom, and Herbasweet.

[0221] 6. Test method for determining viscosity Measuring instrument: Physica MCR series (e.g. MCR 301, MCR 101)

[0222] Measuring system: Z3 DIN or CC25

[0223] (Note: The Z3 DIN and CC25 measuring systems are identical measuring systems)

[0224] Number of sections: 4

[0225] Measurement parameters:

[0226] Section 1:

[0227] Section settings:

[0228] Shear rate [s -1 ]

[0229] - Default size: constant

[0230] - Profile:

[0231] - Value: O s- 1

[0232] - Section duration: 60 s

[0233] - Temperature: 20 °C

[0234] Section 2:

[0235] Section settings:

[0236] - Default value: Shear rate [s -1 ]

[0237] - Profile: Ramp lin

[0238] - Value: 0.1 - 100 s- 1

[0239] - Section duration: 120 s

[0240] - Temperature: 20 °C

[0241] Section 3:

[0242] Section settings:

[0243] Shear rate [s -1 ]

[0244] - Default size: constant

[0245] - Profile:

[0246] - Value: 100 s- 1

[0247] - Section duration: 10 s

[0248] - Temperature: 20 °C

[0249] Section 4:

[0250] Section settings: - Default size: Shear rate [s -1 ]

[0251] - Profile: Ramp lin

[0252] - Value: 100 -0.1 s- 1

[0253] - Section duration: 120 s

[0254] - Temperature: 20 °C

[0255] Evaluation:

[0256] The viscosity (unit [mPas]) is measured in the 4th section at = 25, 50 or 100 s -1 read.

Claims

Patent claims:

1. A process for producing a modified pomace, comprising the following steps: a. Providing a pomace material, wherein the pomace material is a depectinized pomace; b. Mixing the depectinized pomace with an aqueous liquid to produce an aqueous pomace suspension having a dry matter content of 2 to 5 wt.%; c. Separating particles with a grain size of more than 1000 pm from the pomace suspension to obtain an aqueous suspension of the modified pomace.

2. Process according to claim 1, characterized in that the pomace suspension obtained in step b. or the suspension of the modified pomace obtained in step c. is enzymatically treated with an amylase.

3. A process according to claim 1 or 2, characterized in that the depectinized pomace provided in step a. is selected from the group consisting of a pomace residue from citrus fruit, apple, tomato, pear, plum, vegetables and cereals, with apple being preferred.

4. A process according to any one of claims 1 to 3, characterized in that the depectinized pomace provided in step a. represents the residue of an acid pectin extraction.

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

0.

6. A process according to any one of the preceding claims, characterized in that the depectinized pomace provided in step a. has a water-soluble pectin content of 3 to 10% by weight.

7. A process according to any one of the preceding claims, characterized in that the depectinized pomace provided in step a. has a dry matter content of between 5 and 20% by weight.

8. A method according to any one of the preceding claims, characterized in that the aqueous liquid is selected from the group consisting of low-salt Water, distilled water, double-distilled water, tri-distilled water, deionized water, drinking water, industrial water, low-salt water, ultrapure water or high-purity water, whereby the aqueous liquid is preferably drinking water.

9. The method according to any one of the preceding claims, characterized in that in step c., particles having a grain size of more than 750 pm, preferably of more than 500 pm and particularly preferably of more than 250 pm are separated.

10. The method according to any one of the preceding claims, characterized in that the separation of the particles in step c. is carried out by using a sieve such as a wet sieve, a strainer, a belt press, a decanter, a separator, or combinations thereof.

11. An aqueous suspension of a modified T rester, characterized in that it is obtainable or is obtained by a process according to any one of claims 1 to 10.

12. Aqueous suspension according to claim 11, characterized in that the aqueous suspension has a pomace dry mass of 2 to 5 wt.%.

13. Aqueous suspension according to claim 11 or 12, characterized in that the aqueous suspension has a viscosity of between 5 and 50 mPas-s at a dry mass of 2 wt.%, measured at 20°C and a shear rate of 50 s' 1 .

14. Aqueous suspension according to one of claims 11 to 13, characterized in that the aqueous suspension has a pH of between 1.5 and 4.0, preferably between 2.0 and 3.5, and particularly preferably between 2.5 and 3.

0.

15. Use of the aqueous suspension of the modified pomace according to any one of claims 11 to 14 as an aqueous emulsifying suspension for preparing an emulsion, which is preferably an oil-in-water emulsion.

16. Use according to claim 15, characterized in that the oil-in-water emulsion is selected from the group consisting of dressings, sauces, spreads, dips, creams, sorbets, ice creams, food supplements, beverages, milk substitutes, pharmaceuticals, cosmetics such as body lotions, cleansing emulsions, sun creams and soaps, agrochemicals, wherein the oil-in-water emulsion is preferably a milk substitute, and wherein the Milk substitute is preferably a vegetarian or vegan milk substitute that is essentially free of animal oils or fats.

17. Use according to claim 15 or 16, characterized in that the modified pomace represents the vegetable basis for the oil-in-water emulsion.

18. A process for producing a phase-stable oil-in-water (O / W) emulsion comprising the following steps: a. Providing an aqueous suspension of the modified pomace according to any one of claims 11 to 14; b. Providing a vegetable oil or animal oil; c. Combining the aqueous pomace suspension from step a. and the vegetable or animal oil from step b.; d. Homogenizing the mixture from step c.; e. Optionally adding a further ingredient, preferably selected from the group consisting of vegetable emulsion stabilizer, fruit preparation, thickener, protein, sugar, sweetener, color, coloring food, sweetener, flavoring, flavor extract, spice, salts, pH regulators, vitamins, antioxidants, preservatives, freshness preservers, and any combination thereof; f. Optionally preserving the mixture from step d. or step e., preferably by heating the mixture; g.Obtaining a phase-stable oil-in-water (O / W) emulsion, wherein the optional addition of the further ingredient according to step e. can also take place before steps c. or d. or during steps c. or d.

19. The method according to claim 18, characterized in that a milk substitute product is produced as a phase-stable O / W emulsion using a vegetable oil in steps b. and c.

20. The method according to claim 18 or 19, characterized in that the vegetable oil provided in step b. is selected from the group consisting of coconut oil, linseed oil, olive oil, palm oil, rapeseed oil, castor oil, safflower oil, nut oils, germ oils, sunflower oil, soybean oil, tall oil or combinations thereof.

21. A method according to any one of claims 18 to 20, characterized in that the homogenization in step d. is carried out by high-shear treatment, microfluidizer, pressure homogenization, colloid milling, intensive mixing, extrusion, ultrasonic treatment or a combination thereof.

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

23. A process according to any one of claims 18 to 22, characterized in that the vegetable emulsion stabilizer added as an ingredient according to step e. is selected from the group consisting of high methylester pectin, low methylester pectin, calcium pectinate, functionalized vegetable fiber, or any combination thereof.

24. The method according to any one of claims 18 to 23, characterized in that the oil-in-water emulsion obtained in step g. is additionally subjected to a thermal treatment, wherein the thermal treatment is preferably selected from the group consisting of pasteurization, ultra-high temperature treatment or sterilization.

25. The method according to any one of claims 18 to 24, characterized in that the oil-in-water emulsion obtained in step g., which has preferably been thermally preserved, is subjected to fermentation after addition of a vegetable protein to obtain a fermented product with modified texture and / or firmness, wherein the vegetable protein is preferably selected from the group consisting of pea protein, chickpea protein, lentil protein, field bean protein, lupin protein, soy protein, peanut protein, sesame protein, sunflower protein, pumpkin protein, rapeseed protein, wheat protein and potato protein.

26. An oil-in-water emulsion comprising: a. 80 to 95.5% by weight water; b. 3 to 15% by weight vegetable or animal oil; c. 1.5 to 5.0% by weight modified pomace as dry matter in the aqueous suspension according to any one of claims 11 to 14; d. Optionally, one or more further ingredients, preferably selected from the group consisting of vegetable emulsion stabilizer, fruit preparation, thickener, sugar, sweetener, protein, color, coloring food, sweetener, flavoring, flavor extract, spice, salts, pH regulators, vitamins, antioxidants, preservatives, freshness maintainers, and any combination thereof.

27. Oil-water emulsion according to claim 26, characterized in that it is prepared by a process according to one of claims 18 to 25 and preferably at Use of a vegetable oil makes it a vegetarian or vegan milk substitute.

28. A fermented product comprising: a. 74 to 93.5% by weight water; b. 3 to 15% by weight vegetable or animal oil; c. 1.5 to 5.0% by weight modified pomace as dry matter in the aqueous suspension according to any one of claims 8 to 11; d. 2 to 6% by weight vegetable protein, which is preferably a vegetable protein concentrate or isolate; e. Optionally, one or more further ingredients, preferably selected from the group consisting of vegetable emulsion stabilizer, fruit preparation, thickener, sugar, sweetener, color, coloring food, sweetener, flavoring, flavor extract, spice, salts, pH regulators, vitamins, antioxidants, preservatives, freshness maintainers, and any combination thereof.

29. Fermented product according to claim 28, characterized in that it is produced by a process according to claim 25 and, preferably when using a vegetable oil, is a vegetarian or vegan fermented milk substitute, wherein the fermented milk substitute is particularly preferably selected from the group of vegetarian or vegan substitutes for yogurt, kefir, quark, sour cream, cream cheese, and cheese.

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