AU2008211617B2 - Free flowing vegetable powder and method for its manufacture - Google Patents
Free flowing vegetable powder and method for its manufacture Download PDFInfo
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- AU2008211617B2 AU2008211617B2 AU2008211617A AU2008211617A AU2008211617B2 AU 2008211617 B2 AU2008211617 B2 AU 2008211617B2 AU 2008211617 A AU2008211617 A AU 2008211617A AU 2008211617 A AU2008211617 A AU 2008211617A AU 2008211617 B2 AU2008211617 B2 AU 2008211617B2
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/028—Thin layer-, drum- or roller-drying or by contact with a hot surface
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
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- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Agronomy & Crop Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
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- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
One aspect of the present invention relates to a free flowing vegetable powder comprising an intimate mixture of at least three different dehydrated vegetables including: • 5-60% of onion by weight of vegetable dry matter; • 0-90% by weight of vegetable dry matter of moderately colored vegetable selected from the group consisting of vegetables belonging to the genus Cucurbita, vegetables belonging to the genus Oleracea, sweet corn, sweet potato, green bean, edamame, celery and combinations thereof; and • 5-95% by weight of vegetable dry matter of intensely colored vegetable selected from the group consisting of tomato, red bell pepper, red beet, radicchio, swiss chard, rhubarb, peppers, yam, Adzuki beans, carrot, green pea, green bell pepper, asparagus, spinach, Brussels sprouts, kale, egg plant and combinations thereof. The vegetable powder according to the present invention can advantageously be employed in fabricated savory snacks to deliver nutritional benefit, a considerable vegetable serving size, color and taste.
Description
WO 2008/093231 PCT/IB2008/000234 FREE FLOWING VEGETABLE POWDER AND METHOD FOR ITS MANUFACTURE 5 TECHNICAL FIELD OF THE INVENTION The present invention relates to free flowing vegetable powders that may suitably be applied in fabricated savory snacks, notably snacks that are produced by baking or 10 frying a farinaceous dough composition. The vegetable powders of the present invention offer the advantage that they are storage stable, easy to handle and in that are instantly hydratable. Furthermore, the present vegetable powders can advantageously be applied in fabricated savory snacks to simultaneously deliver nutritional benefits, natural color and mild taste. The vegetable powders of the present invention are designed to be used as a 15 major ingredient in fabricated snack products in order to a deliver high level of vegetable in a the final product, e.g. at least 1/3 serving of vegetables per ounce serving of snack product. The present invention also provides a method for producing the free flowing vegetable powder of the present invention. 20 BACKGROUND OF THE INVENTION Fabricated savory snack items include a wide variety of food products including 25 chips, puffed dough articles and crackers. Processed snack foods are generally provided to the consumer in a ready-to-eat form. Food snacks are generally eaten separately from regular meals or used to supplement a meal. Snacks such as potato crisps, corn chips and tortilla chips are particularly popular consumer snack products. In the case of farinaceous snacks, starch-based materials such 30 as potato flakes are commonly reconstituted to form a dough sheet and then pieces are fabricated therefrom. These fabricated pieces are then immersed in a frying fat or oil or baked in an oven or an extruder. It is well-known in the art of snacks manufacture to apply a seasoning onto farinaceous snacks in order to add modify the taste and/or appearance of the snack CONFIRMATION COPY WO 2008/093231 PCT/IB2008/000234 product. Besides spices, herbs and flavors also vegetables such as onion, red bell pepper and tomato have been incorporated in savory snack products as an ingredient of a seasoning mix that is applied onto the surface of the snack product. It is also known to incorporate vegetables into fabricated snacks products. US 5 5,264,238, for instance, describes a method for manufacturing a snack food comprising the steps of preparing the paste of a ground or pulverized natural ingredient selected from the group consisting of vegetables, fruits, beans and seaweeds, and then drying the paste to give a snack food having a moisture content ranging from 1 to 6% by weight and a bulk density ranging from 0.3 to 0.8 g/ml. The examples of the US patent describe the 10 manufacture of snack products containing appreciable levels of a single vegetable, e.g. spinach, onion or carrot. US 5,110,613 describes a process for preparing snack chips comprising the steps of: (a) mixing a starch material with water to form moist starch agglomerates comprising 15 from about 25% to about 55% water by weight; (b) mixing the moist starch agglomerates with a dry starch material containing not more than about 20% water by weight to form an agglomerate/starch composite; (c) forming the agglomerate/starch composite into chip-like pieces; and (d) cooking the pieces until they are crisp, wherein the cooking process is selected from 20 the group consisting of baking, frying, and combinations thereof. It is observed in the US patent that, if desired, up to 9% by weight, preferably 2% to 6% by weight, of the dry starch material can be replaced by non-potato food pieces which include, but are not limited to, parsley; chives, garlic or garlic skins; white, red, green, or yellow onions or onion skins; tomatoes or tomato skins; carrots; dill; broccoli; 25 red or green peppers or pepper skins; or mixtures thereof. It is further said that the non potato food pieces may be of any shape, but that it is preferable that the pieces have the dimensions of between 0.002-0.500 inch (0.005-1.27 cm). According to the US patent adding these ingredients can improve the taste, appearance and texture of the snack chips. They can also aid in the escape of steam from the dry portions of the snack chips during 30 cooking, thereby preventing puffing and promoting a crunchy texture. Although at present a large variety of fabricated snack products can be found on the supermarket shelves, there is a need for new snack products, notably snack products that outperform the existing snack products in terms of nutritional profile and that in terms of taste, appearance and texture are at least as good as existing snacks. In addition, 2 WO 2008/093231 PCT/IB2008/000234 there is a need for snack products that do not contain artificial coloring and/or artificial flavoring. 5 SUMMARY OF THE INVENTION The present inventors have found that the aforementioned objectives may be met by incorporating into fabricated savory snack products a substantial amount of a free flowing vegetable powder that has been compounded to deliver nutritionally beneficial 10 vegetable components, such as dietary fiber, carotenoids, anthocyans, flavonoids, vitamins and minerals; natural color; mild pleasant taste and a large serving of vegetables. After extensive experimentation, the inventors have discovered that the aforementioned combination of benefits can be delivered by a vegetable powder that comprises an intimate mixture of at least three different dehydrated vegetables, said at 15 least three vegetables including: * 5-60% of onion by weight of vegetable dry matter; * 0-90% by weight, preferably 20-90% by weight, of vegetable dry matter of moderately colored vegetable selected from the group consisting of vegetables belonging to the genus Cucurbita, vegetables belonging to the genus Oleracea, sweet 20 corn, sweet potato, green bean,edamame, celery and combinations thereof; and * 5-95% by weight, preferably 5-75% by weight, of vegetable dry matter of intensely colored vegetable selected from the group consisting of tomato, red bell pepper, red beet, radicchio, swiss chard, rhubarb, peppers, yam, Adzuki beans, carrot, green pea, green bell pepper, asparagus, spinach, Brussels sprouts, kale, egg plant and 25 combinations thereof; In the vegetable powder of the present invention the onion component provides nutritionally beneficial components (e.g. dietary fiber, quercetin, vitamin C, vitamin B6, chromium, manganese and organosulfur compounds that have been linked to lowering of blood pressure and cholesterol levels). Furthermore, because the color of onion is a shade 30 of white, onion can be used in the vegetable powder to control color intensity. Also the moderately colored and intensely colored vegetable component provide nutritionally beneficial components as well as natural color. The specific combination of vegetables employed in accordance with the present invention enables the preparation of vegetable powders having a variety of color hues 3 WO 20081093231 PCT/IB2008/000234 such as yellow, orange, red, pink, green and purple. The relative amounts in which the three mentioned vegetable components are contained in the present vegetable powder have been carefully selected to deliver an optimum combination of nutritional benefit, vegetable serving size, color and taste. As regards taste, the vegetable powder of the 5 present invention was optimized to achieve a relatively bland taste. As a result, the present vegetable powder can suitably be used in a wide variety of fabricated savory snacks. The nutritional value of commercially available fabricated savory snacks is largely determined by the potato, cereal and rice solids contained therein. Potato and cereal 10 solids, e.g. potato flakes, wheat flour, oat flour and starch, as well as rice solids typically represent a major part of the solids contained in fabricated savory snacks. The vegetable powder of the present invention can advantageously be used to replace at least a part of the aforementioned ingredients. From a nutritional perspective (partial) substitution of potato or cereal solids with the present vegetable powder enhances nutritional value as the 15 vegetables employed in the present vegetable powder contain significant levels of a variety of nutritionally beneficial components that are scarce in potato and cereals. Examples of such nutritionally beneficial ingredients that can be provided by the present vegetable powder include dietary fiber, carotenoids (e.g. B-carotene, lycopene, lutein), anthocyans, flavonoids (e.g. quercetin), vitamins (e.g. folate, vitamins A, B, C and D), 20 minerals (e.g. iron, calcium, manganese, molybdenum, copper, potassium, phosphorus). The present vegetable powder offers the additional advantage that it can be applied in snack products to deliver a large serving size of vegetables without adversely affecting product features such as texture, taste or appearance. The combination of vegetables employed in accordance with the present invention can suitably be used to deliver 25 relatively high serving sizes of vegetable in the final snack product because a substantial fraction of the vegetable solids in the present vegetable powder consists of vegetables that naturally, i.e. in non-dehydrated form, contain low levels of solids. By employing the present blend of at least three different vegetables in the indicated amounts, it is ensured that the vegetable powder can be employed in fabricated 30 snacks without imparting a pronounced, recognizable vegetable flavor note. Thus, the present vegetable powder can advantageously be used in e.g. fabricated potato chips to enhance nutritional value and to impart natural color without adversely affecting the typical desirable taste aspects of the potato component. 4 WO 2008/093231 PCT/IB2008/000234 DETAILED DESCRIPTION OF THE INVENTION Accordingly, one aspect of the present invention relates to a free flowing vegetable 5 powder comprising an intimate mixture of at least three different dehydrated vegetables that together represent at least 60 wt.% of the vegetable dry matter contained in the powder, said at least three vegetables including: * 5-60% of onion by weight of vegetable dry matter; * 0-90% by weight, preferably 20-90% by weight, of vegetable dry matter of 10 moderately colored vegetable selected from the group consisting of vegetables belonging to the genus Cucurbita, vegetables belonging to the genus Oleracea, sweet com, sweet potato, green bean, edamame, celery and combinations thereof; and * 5-95% by weight, preferably 5-75% by weight, of vegetable dry matter of intensely colored vegetable selected from the group consisting of tomato, red bell pepper, red 15 beet, radicchio, swiss chard, rhubarb, peppers, yam, Adzuki beans, carrot, green pea, green bell pepper, asparagus, spinach, Brussels sprouts, kale, egg plant and combinations thereof; said free flowing powder further being characterized by a moisture content of less than 10 wt.% and a mass weighted average particle size within the range of 10-500 microns, 20 preferably of 20-400 microns. The term 'vegetable' as used herein encompasses all parts of plants eaten as food by humans, whole or in part. Thus, vegetables can include leaves (e.g. spinach), stems (e.g. asparagus), roots (e.g. carrots), flowers (e.g. broccoli), bulbs (e.g. onion), seeds (e.g. peas and beans) and botanical fruits (e.g. Cucurbita). 25 The term "intimate mixture" as used herein refers to a mixture of solid particles in which particles of different composition are randomly distributed throughout the mixture. According to a particularly preferred embodiment the free flowing vegetable powder of the present invention has a uniform color distribution, meaning that with the naked eye the powder is perceived as being composed of particles having the same color. 30 As will be explained below, a vegetable powder having a uniform color distribution may suitably be produced by preparing an aqueous suspension of the three vegetable components and drying the suspension to obtain the present vegetable powder. Accordingly, in a particularly preferred embodiment of the invention the at least three vegetables contained in the vegetable powder have been co-dried. As compared to e.g. dry 5 WO 2008/093231 PCT/IB2008/000234 blended powders, co-dried blends offer the advantage that the particles are more uniform (especially in terms of color), that the taste contribution of the onion component is less pronounced and/or that the powder is less sensitive to particle sorting during shipping and handling. 5 Unlike powders made by dry blending, the powders obtained by the co-drying route comprise particles that contain substantial levels of water-soluble solids originating from each of the three vegetable starting materials. Consequently, the present vegetable powder typically contains at least 50 wt.%, preferably at least 75 wt.% of particles that are characterized in that each particle contains water soluble solids originating from each of 10 the at least three vegetables, and each these at least three vegetables representing at least I wt.%, preferably at least 3 wt.% of the water soluble solids contained within said particles. As mentioned herein before the vegetable powder of the present invention can suitably be used to deliver a large serving size of vegetables in fabricated snack products. 15 In order to achieve this it is desirable for the vegetable powder to have a high serving size to (dry) weight ratio. Accordingly, in accordance with a particularly advantageous embodiment, 10 grams of the present free flowing vegetable powder represent a (fresh) vegetable serving of at least 50 grams. Even more preferably, 10 grams of the vegetable powder represent a vegetable serving of at least 80 grams and most preferably of at least 20 100 grams. The free flowing powder of the present invention preferably has a moisture content of less than 7 wt.%, most preferably of less than 5 wt.%. In particular if the moisture content is below 5 wt.%, the powder can be stored for more than 12 months under ambient conditions (20 *C). 25 An important benefit of the present invention resides in the fact that the present free flowing vegetable powder can easily be produced in a form that is instantly hydratable. Here the terminology "instantly hydratable" means that within 10 seconds the vegetable powder can be fully dispersed in an adequate amount of water of 80*C by simple stirring. 30 It is strongly preferred that the present powder contains not more than a limited amount of particles that are clearly distinguishable by the naked eye as such large particles may adversely affect the appearance or texture of the snack product in which they are used. Accordingly, in a preferred embodiment, less than 5 wt.%, more preferably 6 WO 2008/093231 PCT/IB2008/000234 less than 3 wt.% of the particles contained in the present free flowing vegetable powder have a particle size in excess of 800 microns. As explained herein before, the present free flowing powder offers the advantage that it can be used as natural coloring agent. Depending especially on the type of intensely 5 colored vegetable used, the color of the vegetable powder may be yellow, orange, red, pink, green or purple. Most preferably, the vegetable powder is yellow, orange or red. The onion component may be present in the present vegetable powder in a concentration of up to 60% by weight of vegetable dry matter. At high concentrations, onion powder component may impart typical onion-type flavour notes. For certain 10 applications this may be less desirable. Hence, according to a preferred embodiment, the present vegetable powder contains less than 40%, more preferably less than 30% of onion by weight of vegetable dry matter. The color of the present vegetable powder is derived from colorants that naturally occur in vegetables such as carotenoids, anthocyans and chlorophyll. The intensely 15 colored vegetable in the present vegetable powder impart an intense color shade such as orange, red, green or purple. Examples of vegetables that can be used to impart a red, pink or orange hue include tomato, red bell pepper, red beet, radicchiio, swiss chard, rhubarb, Adzuki beans, carrot and yam. Green pea, green bell pepper, asparagus, spinach, Brussels sprouts and kale can suitably be employed in the vegetable powder to impart a green 20 shade. Egg plant can suitably be used to introduce a purple hue. Since peppers are available in different colors, including red, green and yellow, peppers can be used in the present powder to introduce a variety of shades. According to a particularly preferred embodiment, the intensely colored vegetable is seleted from the group consisting of tomato, red bell pepper, red beet, green pea, green bell pepper and combinations thereof. 25 According to a preferred embodiment the moderately colored vegetable is selected from the group consisting of a vegetable of the genus Cucurbita, sweet corn and combinations thereof. Most preferably, moderately colored vegetable is a vegetable belonging to the genus Cucurbita (e.g. pumpkin or squash). Cucurbita is particularly suitable for use in the present vegetable powder as it can provide a large serving of 30 vegetable without adversely affecting color, taste and texture of the end product. Furthermore, Cucurbita vegetables provide substantial levels of nutritionally beneficial components, notably vitamin A, vitamin C, dietary fiber, folate, potassium, manganese and co-3 polyunsaturated fatty acids. 7 WO 2008/093231 PCT/IB2008/000234 Cucurbita (also sometimes referred to as Curcubita) is a genus in the gourd family Cucurbitaceae. It includes species grown for their fruit and edible seeds (the squashes, pumpkins and marrows, and the chilacayote), as well as some species grown only as gourds. Most preferably, Cucurbita vegetable employed in accordance with the present 5 invention is selected from pumpkin, squash or a combination of these two vegetables. The intensely colored vegetable employed in the present vegetable powder is advantageously selected from the group consisting of tomato, red bell pepper, red beet and combinations thereof. These vegetables can suitably be used to produce a red or orange colored vegetable powder containing high levels of natural anti-oxidant (e.g. 10 carotenoid or anthocyanin). In scientific literature a large variety of health enhancing effects have been attributed to these natural anti-oxidants. Examples of other nutritionally beneficial components found in significant levels in these red vegetables include vitamins A,C and K and dietary fiber. The free flowing vegetable powder of the present invention may advantageously 15 be used to deliver high levels of natural anti-oxidants in fabricated savory snacks. Besides the natural anti-oxidant quercetin (a flavonoid) that is contained in the onion component, the present powder preferably also contains appreciable levels of carotenoid anti-oxidants, notably lycopene and/pr B-carotene. Both lycopene and B-carotene have been associated with the prevention of cancer and cardiovascular disorders. 20 The present free flowing vegetable powder can also suitably deliver substantial quantities of dietary fiber. Preferably, the dietary fiber content provided by the combination of onion, moderately colored vegetable and intensely colored vegetable exceeds 6% by weight of vegetable dry matter. Even more preferably, the dietary fiber content exceeds 8% by weight of vegetable dry matter. Dietary fiber is the edible parts of 25 plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine. Dietary fiber includes polysaccharides, oligo-saccharides, lignin, and associated plant substances. There is general consensus that dietary fibers promote beneficial physiological effects including laxation, and/or blood cholesterol attenuation, and/or blood glucose attenuation. 30 According to another advantageous embodiment of the invention, the at least three vegetables include 5-40% of tomato by weight of vegetable dry matter. Tomato is advantageously incorporated in the present vegetable powder to introduce a reddish shade and to provide nutritionally relevant components (e.g. carotenoids). Furthermore, because 8 WO 20081093231 PCT/IB2008/000234 tomato naturally contain about 95% of water, incorporation of only a small amount of tomato solids equals a relatively large serving size. One embodiment of the present invention relates to a free flowing vegetable powder wherein the at least three vegetables include: 5 9 5-20% of onion by weight of vegetable dry matter; * at least 60% of a vegetable belonging to the genus Cucurbita by weight of vegetable dry matter; and * 5-35% by weight of dry matter of intensely colored vegetable selected from the group consisting of tomato, red bell pepper, red beet and combinations thereof. 10 The vegetable powders according to this embodiment are yellow to orange colored. Because Cucurbita contains about 91 wt.% of water, the fact that most of the vegetable dry matter is Cucurbita dry matter, means that the vegetable powder can advantageously be used to introduce large serving size of vegetables in fabricated snacks. Like tomato and red bell pepper, also Cucurbita contains very high levels of nutritionally relevant 15 carotenoids. Thus, the vegetable powder according to this embodiment is an excellent source of natural anti-oxidants such as quercetin (onion), B-carotene (Cucurbita) and at least one of lycopene (tomato, red bell pepper) and anthyocyanin (red beet). Another embodiment of the invention relates to a free flowing vegetable powder wherein the at least three vegetables include: 20 * 5-25% of onion by weight of vegetable dry matter; * less than 60% of a vegetable belonging to the genus Cucurbita by weight of vegetable dry matter; and * 25-75% by weight of dry matter of intensely colored vegetable selected from the group consisting of tomato, red bell pepper, red beet and combinations thereof. 25 The vegetable powders according to this embodiment are orange to red colored and contain high levels of anti-oxidants in the from of quercetin, B-carotene and at lest one of lycopene and anthocyanin. Besides the at least three mentioned vegetables, the free flowing vegetable powder of the present invention may suitably contain additional food grade ingredients, such as 30 sugars, hydrocolloids, oil, etc. Preferably, the at least three vegetables together represent at least 60 wt.%, more preferably at least 75% of the dry matter contained in the free flowing powder. 9 The bulk density of the present free flowing vegetable powder is typically within the range of 0.2-0.7 g/cm 3 . Preferably, said bulk density is within the range of 0.25-0.5 g/cm 3 . The present vegetable powder is especially suited for use in fabricated savory snacks that are produced by baking or frying a farinaceous dough composition. In order to deliver a 5 sizeable amount of vegetable serving and nutritionally beneficial components, the present vegetable powder is advantageously distributed throughout the dough composition before baking or frying. Although the present vegetable powder might, in principle, also be applied as a seasoning mix on the outside of the dough composition or on the outside of the baked or fried snack, this is not the intended use of the vegetable powder. Thus, unlike seasoning, the present 0 powder preferably does not contain substantial levels of salt. Typically, in the present vegetable powder sodium represents less than 1%, preferably less than 0.1% by weight of dry matter. Another aspect of the present invention relates to a process of manufacturing a free flowing vegetable powder as defined herein before, said process comprising the steps of: " combining onion, moderately colored vegetable and/or intensely colored vegetable and 5 optionally other ingredients to prepare an aqueous blend having a solids content of 10-40 wt.%; * intimately mixing the resulting blend to produce a homogeneous mixture; and * drying the homogeneous mixture. In the present process the individual vegetable components may be introduced into the !0 aqueous blend in the form of fresh vegetables, vegetable puree, vegetable paste or vegetable powder. According to a particularly preferred embodiment, onion is added in the form of a powder, notably a powder having a moisture content of less than 10 wt.%, especially of less than 5 wt.%. According to a particularly preferred embodiment of the present process the drying of 25 the homogeneous mixture includes drum drying. Drum drying offers the advantage that it produces a relatively bland tasting dry powder as the drying conditions are sufficiently mild to minimize heat-induced flavor generating reactions, such as Maillard reactions and oxidation reactions. Another aspect of the present relates to a free flowing vegetable powder when 30 manufactured by the process as defined herein before. Any reference to publications cited in this specification is not an admission that the disclosures constitute common general knowledge in Australia. 10 The term "comprise" and variants of the term such as "comprises" or "comprising" are used herein to denote the inclusion of a stated integer or stated integers but not to exclude any other integer or any other integers, unless in the context or usage an exclusive interpretation of the term is required. 5 The invention is further illustrated by means of the following examples. [Text continues on page 11] 10a WO 2008/093231 PCT/IB2008/000234 EXAMPLES Example 1 A vegetable powder that can suitably be applied at approximately 16 wt.% (based 5 on final product) in a sheeted potato chip to deliver yellow color, nutritionally beneficial components, bland taste and the equivalent of 170 g of fresh vegetables per 100 g of chips, was prepared by blending pumpkin puree (13.5 wt.% dry solids); onion powder (95 wt.% dry solids) and tomato paste (34.5 wt.% dry solids). The vegetable powder was prepared by first producing a smooth vegetable puree 10 as follows: " To an agitated steam jacketed kettle, while agitating, 286 kg (630 lbs) of pumpkin puree were added and heated to 85 "C (185 'F), following which the steam was turned off; " Next, 17.0 kg (37.5 lbs) of onion powder were added, using slow agitation, for 20 15 minutes. Temperature was maintained at minimum 74 "C (165 *F) by using additional steam as necessary. " An additional 612 kg (1350 lbs) of pumpkin puree and 52 kg (114.6 lbs) of tomato paste were added under agitation. * The mixture of pumpkin, onion and tomato was pureed until smooth using a grinder 20 * The smooth vegetable puree so obtained was transferred to the drying process Subsequently, the vegetable puree was dried on double drum dryers with the following settings: * 45 psi steam pressure (range 30 to 60 psi) * Nip (distance between the drums) - approx. 0.02 inches (range 0.010 to 0.035 inches) 25 * 2 rpm drum rotation speed (range - 1.25 to 4 rpm) * Finished moisture target 3% The processing parameters may be adjusted within the indicated ranges as needed to maintain finished product moisture, color and flavor within acceptable limits. The powder so obtained had a yellow/orange color and a moisture content of 3 30 wt.%. The powder had a bulk density of about 0.35 g/cm 3 , was free flowing and instantly hydratable. Furthermore, after packaging in a heat sealed liner with oxygen and moisture barrier properties, the powder had excellent (>12 months) storage stability under ambient conditions. 11 WO 2008/093231 PCT/IB2008/000234 The nutritional profile of the vegetable powder is summarized in the following table: NUTRITIONAL CONTENT PER 100 COMPONENT GRAM OF POWDER Carbohydrates 81 Dietary fiber 13 Protein 1 Fat 1 Vitamins e vitamin A 1075 IU * vitamin B6 1.3 mg e vitamin C 10 mg * vitamin E 0.9 mg Minerals * Calcium 240 mg * Iron 5.5 mg * Magnesium 115 mg * Phosphorus 203 mg * Potassium 2700 mg * Sodium 62 mg * Zinc 1.8 mg Example 2 5 A green vegetable powder that is suitable for use in fabricated savory snacks was produced by combining the vegetables listed in the following table in the indicated amounts: Vegetable Dry solids % by weight of content vegetable dry matter Onion powder 95 15 Green bean puree 9.7 30 Zucchini powder 95 20 Celery powder 91 10 Green pea puree 21 10 Green bell pepper powder 98 15 10 The vegetable powder was prepared by first producing a smooth vegetable puree as follows: e To an agitated steam jacketed kettle, 475.8 kg (1049 lb) of water were added and heated to 820 C (180*F), following which the steam was turned off; 17.8 kg(40 lb) of onion powder were added using slow agitation for 20 minutes. 12 WO 2008/093231 PCT/IB2008/000234 * Next, the remaining vegetables were added: 333.3 kg (734.7 lb) green beans; 45.4 kg (100 lb) of green peas; 12.1 kg (26.7 lb) of celery powder; 403.2 kg (888.9 lb) of zucchini; 18.1 kg (40 lb) green bell pepper powder. * The mixture of green beans, onion powder, zucchini, green peas, celery powder 5 and green bell pepper powder was pureed until smooth using a grinder. * The smooth vegetable puree so obtained was transferred to the drying process Subsequently, the vegetable puree was dried on double drum dryers with the following settings: 10 * 45 psi steam pressure (range 30 to 60 psi) * Nip (distance between the drums) - approx. 0.02 inches (range 0.010 to 0.035 inches) * 2 rpm drum rotation speed (range - 1.25 to 4 rpm) * Finished moisture target 3% 15 The processing parameters may be adjusted within the indicated ranges as needed to maintain finished product moisture, color and flavor within acceptable limits. The vegetable powder so obtained contained a variety of nutritionally beneficial components, had a moisture content of 3 wt.%, was free flowing and instantly hydratable. The powder had a bland taste and 100 g of the green powder represented 1291 g of fresh 20 vegetables. After packaging in a heat sealed liner with oxygen and moisture barrier properties, the powder can be stored for more than 12 months under ambient conditions without any problems. The nutritional profile of the vegetable powder is summarised in the following table: The nutritional CONTENT PER 100 profile of the GRAM OF POWDER vegetable powder is summarised in the following table: NUTRITIONAL COMPONENT Carbohydrates 70.7g Dietary fiber 20.lg Protein 17.2g 13 WO 2008/093231 PCT/IB2008/000234 Fat 2.lg Vitamins * vitamin A 4203.91U * vitamin B6 1mg * vitamin C 357mg * vitamin E 1.8mg Minerals * Calcium 339.3mg * Iron 7.9mg e Magnesium 194.1mg * Phosphorus 377.4mg * Potassium 2526.3mg * Sodium 258.4mg * Zinc 2.9mg Example 3 A vegetable powder that can suitably be used in fabricated savory snacks to deliver nutritionally beneficial components and to impart an orange color, was produced 5 by combining the vegetables listed in the following table in the indicated amounts: Vegetable Dry solids % by weight of content vegetable dry matter Onion powder 95 9 Pumpkin puree 13.5 66 Tomato paste 34.5 10 Red bell pepper powder 95 15 DuraloxTM AMN-2 (ex Kalsec) 1 The vegetable powder was prepared by first producing a smooth vegetable puree as follows: 10 e To an agitated steam jacketed kettle, while agitating, 221 kg (488 lbs) of pumpkin puree were added and heated to 85 'C (185 'F), following which the steam was turned off; " Next, 30.7 kg (67.8 lbs) of onion powder were added, using slow agitation, for 20 minutes. Temperature was maintained at minimum 74 'C (165 'F) by using additional 15 steam as necessary. " An additional 487 kg (1074 lbs) of pumpkin puree, 18.5kg (41 lbs) of red bell pepper powder, 249 kg (550 lbs) of tomato paste, 6.4kg (14.1 lbs) of red beet juice concentrate, and 0.68 kg (1.5lbs) of an antioxidant (Duralox AMN-2) were added under agitation. 14 WO 2008/093231 PCT/IB2008/000234 " The mixture of pumpkin, onion, tomato, red bell pepper powder, red beet juice concentrate, and antioxidant was pureed until smooth using a grinder " The smooth vegetable puree so obtained was transferred to the drying process Subsequently, the vegetable puree was dried on double drum dryers with the 5 following settings: * 45 psi steam pressure (range 30 to 60 psi) e Nip (distance between the drums) - approx. 0.02 inches (range 0.010 to 0.035 inches) * 2.6 rpm drum rotation speed (range - 1.25 to 4 rpm) * Finished moisture target 3% 10 The processing parameters may be adjusted within the indicated ranges as needed to maintain finished product moisture, color and flavor within acceptable limits. The vegetable powder so obtained contained a variety of nutritionally beneficial components, had a moisture content of 3 wt.%, was free flowing and instantly hydratable. The powder had a bland taste and 100 g of the green powder represented 1257 g of fresh 15 vegetables. After packaging in a heat sealed liner with oxygen and moisture barrier properties, the powder can be stored for more than 12 months under ambient conditions without any problems. The nutritional profile of the vegetable powder is summarized in the following table: The nutritional CONTENT PER 100 profile of the GRAM OF POWDER vegetable powder is summarized in the following table: NUTRITIONAL COMPONENT Carbohydrates 76.g Dietary fiber 14.g Protein 1lg Fat 1.3g Vitamins * vitamin A 120,087 IU * vitamin B6 0.86 mg * vitamin C 370 mg * vitamin E 6.2 mg 15 WO 2008/093231 PCT/IB2008/000234 Minerals * Calcium 227 mg * Iron 1.0 mg * Magnesium 187 mg * Phosphorus 417 mg * Potassium 2953 mg * Sodium 33mg * Zinc 2.1 mg Example 4 5 A red vegetable powder that is suitable for use in fabricated savory snacks was produced by combining the vegetables listed in the following table in the indicated amounts: Vegetable Dry solids % by weight of content vegetable dry matter Onion 95 12.5 Pumpkin puree 13.5 40.1 Tomato paste 34.5 38.1 Red bell pepper powder 95 7.5 Red beet juice concentrate 64 1.8 Duralox AMN-2 0.3 10 The vegetable powder was prepared by first producing a smooth vegetable puree as follows: " To an agitated steam jacketed kettle, while agitating, 221 kg (488 lbs) of pumpkin puree were added and heated to 85 'C (185 *F), following which the steam was turned off; 15 a Next, 30.7 kg (67.8 lbs) of onion powder were added, using slow agitation, for 20 minutes. Temperature was maintained at minimum 74 *C (165 *F) by using additional steam as necessary. " An additional 487 kg (1074 lbs) of pumpkin puree, 18.5kg (41 lbs) of red bell pepper powder, 249 kg (550 lbs) of tomato paste, 6.4kg (14.1 lbs) of red beet juice 20 concentrate, and 0.68 kg (1.5lbs) of an antioxidant (Duralox AMN-2) were added under agitation. * The mixture of pumpkin, onion, tomato, red bell pepper powder, red beet juice concentrate, and antioxidant was pureed until smooth using a grinder 16 WO 2008/093231 PCT/IB2008/000234 * The smooth vegetable puree so obtained was transferred to the drying process Subsequently, the vegetable puree was dried on double drum dryers with the following settings: : 45 psi steam pressure (range 30 to 60 psi) 5 e Nip (distance between the drums) - approx. 0.02 inches (range 0.010 to 0.035 inches) * 2.6 rpm drum rotation speed (range - 1.25 to 4 rpm) * Finished moisture target 3% The processing parameters may be adjusted within the indicated ranges as needed to maintain finished product moisture, color and flavor within acceptable limits. 10 The vegetable powder so obtained contained a variety of nutritionally beneficial components, had a moisture content of 3 wt.%, was free flowing and instantly hydratable. The powder had a bland taste and 100 g of the green powder represented 1362 g of fresh vegetables. After packaging in a heat sealed liner with oxygen and moisture barrier properties, the powder can be stored for more than 12 months under ambient conditions 15 without any problems. The nutritional profile of the vegetable powder is summarized in the following table: NUTRITIONAL CONTENT PER 100 COMPONENT GRAM OF POWDER Carbohydrates 58.g Dietary fiber I0.g Protein log Fat l.4g Vitamins * vitamin A 19760 IU * vitamin B6 0.58 mg * vitamin C 68 mg * vitamin E 7.7 mg Minerals * Calcium 158 mg * Iron 6.5 mg * Magnesium 97 mg * Phosphorus 268 mg * Potassium 2100 mg * Sodium 144mg * Zinc 1.8 mg 17 WO 2008/093231 PCT/IB2008/000234 Example 5 A vegetable powder that can suitably be applied at approximately 16 wt.% (based on final product) in a sheeted potato chip to deliver red color, nutritionally beneficial components, bland taste and the equivalent of 239 g of fresh vegetables per 100 g of 5 chips, was prepared by blending carrots (5.4 wt.% dry solids), onion powder (95 wt.% dry solids) and tomato paste (34.5 wt% dry solids). The vegetable powder was prepared by first producing a smooth vegetable puree as follows: * To an agitated steam jacketed kettle, while agitating, 107.5 kg (237 lbs) of water was 10 added and heated to 85 "C (185 "F), following which the steam was turned off; * Next, 43.5 kg (95.8 lbs) of onion powder was added, using slow agitation, for 20 minutes. Temperature was maintained at minimum 74 'C (165 "F) by using additional steam as necessary. " Next 362.2 kg (798.4 lbs) of carrots and 438.6 kg (967.0 lbs) of tomato paste were 15 added under agitation. * The mixture of carrot, onion and tomato was pureed until smooth using a grinder * The smooth vegetable puree so obtained was transferred to the drying process Subsequently, the vegetable puree was dried on double drum dryers with the following settings: 20 e 45 psi steam pressure (range 30 to 60 psi) * Nip (distance between the drums) - approx. 0.02 inches (range 0.010 to 0.035 inches) * 2 rpm drum rotation speed (range - 1.25 to 4 rpm) * Finished moisture target 3% The processing parameters may be adjusted within the indicated ranges as needed to 25 maintain finished product moisture, color and flavor within acceptable limits. The powder so obtained had a red color and a moisture content of 3 wt.%. The powder had a bulk density of about 0.35 g/cm 3 , was free flowing and instantly hydratable. Furthermore, after packaging in a heat sealed liner with oxygen and moisture barrier properties, the powder had excellent (>12 months) storage stability under ambient 30 conditions. The nutritional profile of the vegetable powder is summarized in the following table: 18 WO 2008/093231 PCT/IB2008/000234 NUTRITIONAL CONTENT PER 100 COMPONENT GRAM OF POWDER Carbohydrates 68 Dietary fiber 14 Protein 13 Fat 1 Vitamins * vitamin A 13085 IU * vitamin B6 .5 mg * vitamin C 87 mg * vitamin E 9mg Minerals * Calcium 190 mg Iron 6.8 mg * Magnesium 114 mg * Phosphorus 244 mg * Potassium 2308 mg e Sodium 310 mg * Zinc 1.8 mg 19
Claims (20)
1. A free flowing vegetable powder comprising an intimate mixture of at least three different dehydrated vegetables that together represent at least 60 wt.% of vegetable dry matter contained in the powder, said at least three vegetables including: * 5-60% of onion by weight of vegetable dry matter; e 0-90% by weight of vegetable dry matter of moderately colored vegetable selected from the group consisting of vegetables belonging to the genus Cucurbita, vegetables belonging to the genus Oleracea, sweet corn, sweet potato, green bean, edamame, celery and combinations thereof; and * 5-95% by weight of vegetable dry matter of intensely colored vegetable selected from the group consisting of tomato, red bell pepper, red beet, radicchio, swiss chard, rhubarb, peppers, yam, Adzuki beans, carrot, green pea, green bell pepper, asparagus, spinach, Brussels sprouts, kale, egg plant and combinations thereof, said free flowing powder further being characterized by a moisture content of less than 10 wt.% and a mass weighted average particle size within the range of 10-500 microns.
2. The free flowing vegetable powder according to claim 1, wherein said at least three vegetables include: * 5-60% of onion by weight of vegetable dry matter; * 20-90% by weight of vegetable dry matter of moderately colored vegetable selected from the group consisting of vegetables belonging to the genus Cucurbita, vegetables belonging to the genus Oleracea, sweet corn, sweet potato, green bean, edamame, celery and combinations thereof; and 0 5-75% by weight of vegetable dry matter of intensely colored vegetable selected from the group consisting of tomato, red bell pepper, red beet, radicchio, swiss chard, rhubarb, peppers, yam, Adzuki beans, carrot, green pea, green bell pepper, asparagus, spinach, Brussels sprouts, kale, egg plant and combinations thereof.
3. The free flowing vegetable powder according to claim 1 or claim 2, wherein the at least three vegetables contained in the vegetable powder have been co-dried.
4. The free flowing vegetable powder according to any one of the preceding claims, wherein 10 grams of the vegetable powder represents a vegetable serving of at least 50 grams. 20
5. The free flowing vegetable powder according to any one of the preceding claims, wherein less than 5 wt.% of the particles contained in the free flowing vegetable powder have a particle size in excess of 800 microns.
6. The free flowing vegetable powder according to any one of the preceding claims, wherein the powder is instantly hydratable.
7. The free flowing vegetable powder according to any one of the preceding claims, wherein the color of the powder is yellow, orange, red, pink, green or purple.
8. The free flowing vegetable powder according to any one of the preceding claims, wherein the dietary fiber content provided by the combination of onion, moderately colored vegetable and intensely colored vegetable exceeds 6% by weight of the vegetable dry matter.
9. The free flowing vegetable powder according to any one of the preceding claims, wherein the moderately colored vegetable is a vegetable belonging to the genus Cucurbita.
10. The free flowing vegetable powder according to any one of the preceding claims, wherein the intensely colored vegetable is selected from the group consisting of tomato, red bell pepper, red beet and combinations thereof.
11. The free flowing vegetable powder according to any one of the preceding claims, wherein the at least three vegetables include 5-40% of tomato by weight of vegetable dry matter.
12. The free flowing vegetable powder according to any one of claims 1 to 10, wherein the at least three vegetables include: * 5-20% of onion by weight of vegetable dry matter; e at least 60% of a vegetable belonging to the genus Cucurbita by weight of vegetable dry matter; and * 5-35% by weight of dry matter of intensely colored vegetable selected from the group consisting of tomato, red bell pepper, red beet and combinations thereof.
13. The free flowing vegetable powder according to any one of claims 1 to 10, wherein the at least three vegetables include: * 5-25% of onion by weight of vegetable dry matter; 21 0 less than 60% of a vegetable belonging to the genus Cucurbita by weight of vegetable dry matter; and a 25-75% by weight of dry matter of intensely colored vegetable selected from the group consisting of tomato, red bell pepper, red beet and combinations thereof.
14. The free flowing vegetable powder according to any one of the preceding claims, wherein the at least three vegetables represent at least 60 wt.% of the dry matter contained in the free flowing powder.
15. A process of manufacturing a free flowing vegetable powder as defined in any one of the preceding claims, said process comprising the steps of: * combining onion, moderately colored vegetable and/or intensely colored vegetable and optionally other ingredients to prepare an aqueous blend having a solids content of 10-40 wt.%; * intimately mixing the resulting blend to produce a homogeneous mixture; and * drying the homogeneous mixture.
16. The process according to claim 15, wherein the onion employed in the process is onion powder having a moisture content of less than 10 wt.%.
17. The process according to claim 15 or claim 16, wherein the drying of the homogeneous mixture includes drum drying.
18. A free flowing vegetable powder manufactured by the process of claim 15.
19. A process as defined in claim 15 and substantially as described herein with reference to one or more of the accompanying examples.
20. A free flowing vegetable powder when manufactured by the process of claim 19. Date: 12 June 2013 22
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP07101496 | 2007-01-31 | ||
EP07101496.3 | 2007-01-31 | ||
US11/700,009 US8673381B2 (en) | 2007-01-31 | 2007-01-31 | Free flowing vegetable powder and method for its manufacture |
US11/700,009 | 2007-01-31 | ||
PCT/IB2008/000234 WO2008093231A2 (en) | 2007-01-31 | 2008-01-30 | Free flowing vegetable powder and method for its manufacture |
Publications (2)
Publication Number | Publication Date |
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AU2008211617A1 AU2008211617A1 (en) | 2008-08-07 |
AU2008211617B2 true AU2008211617B2 (en) | 2014-04-24 |
Family
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Family Applications (1)
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AU2008211617A Ceased AU2008211617B2 (en) | 2007-01-31 | 2008-01-30 | Free flowing vegetable powder and method for its manufacture |
Country Status (3)
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EP (1) | EP2107874A2 (en) |
AU (1) | AU2008211617B2 (en) |
WO (2) | WO2008110945A2 (en) |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
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CN102948693B (en) * | 2011-08-22 | 2014-03-12 | 安阳市易祥食品有限公司 | Dehydrated scallion ring molding method |
CN102754790B (en) * | 2012-06-25 | 2013-11-06 | 芜湖市祥荣食品有限公司 | Almond chip and making method thereof |
CN102754798B (en) * | 2012-06-25 | 2013-11-06 | 芜湖市祥荣食品有限公司 | Tomato potato chips and preparation method thereof |
CN102754795B (en) * | 2012-06-25 | 2013-11-06 | 芜湖市祥荣食品有限公司 | Orange potato chips and preparation method thereof |
DE202015003700U1 (en) | 2015-05-21 | 2015-07-06 | Holger Brosig | Mixture of dried vegetables and dried herbs in small pieces |
DE202016003133U1 (en) | 2015-05-21 | 2016-07-18 | VeggiePur GmbH | Mixture of dried vegetables and dried herbs |
DE202015003699U1 (en) | 2015-05-21 | 2015-07-06 | Holger Brosig | Mixture of dried vegetables and dried herbs in powder form |
GB2559436B (en) * | 2017-07-07 | 2019-08-28 | Frito Lay Trading Co Gmbh | Snack food manufacture |
EP3824740A4 (en) * | 2019-06-20 | 2021-11-10 | Mizkan Holdings Co., Ltd. | Food or beverage comprising sucrose-containing plant |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
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US20040052916A1 (en) * | 2002-09-16 | 2004-03-18 | Ree Sook Hee | Bread utilizing vegetables for their nutritional value and method for making |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CA860263A (en) * | 1967-07-18 | 1971-01-05 | Imperial Tobacco Company Of Canada | Process for producing chip-type food products |
US4970084A (en) * | 1989-06-30 | 1990-11-13 | The Procter & Gamble Company | Process for making potato-based chip products containing intact non-potato pieces |
US5264238A (en) * | 1990-06-12 | 1993-11-23 | House Food Industrial Co., Ltd. | Method for manufacturing snack foods |
DE202005016733U1 (en) * | 2005-10-25 | 2005-12-22 | Kovacs, Laszlo | Mixture useful for preparing french fries, comprises potato granulates, powder, flakes, vegetables (e.g. carrot and pumpkin), fruits (e.g. apple and banana), and grain (e.g. millet) granulates |
-
2008
- 2008-01-30 AU AU2008211617A patent/AU2008211617B2/en not_active Ceased
- 2008-01-30 EP EP08702355A patent/EP2107874A2/en not_active Withdrawn
- 2008-01-30 WO PCT/IB2008/050329 patent/WO2008110945A2/en active Application Filing
- 2008-01-30 WO PCT/IB2008/000234 patent/WO2008093231A2/en active Application Filing
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
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US20040052916A1 (en) * | 2002-09-16 | 2004-03-18 | Ree Sook Hee | Bread utilizing vegetables for their nutritional value and method for making |
Also Published As
Publication number | Publication date |
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WO2008093231A3 (en) | 2008-09-25 |
WO2008110945A3 (en) | 2008-12-31 |
WO2008093231A2 (en) | 2008-08-07 |
EP2107874A2 (en) | 2009-10-14 |
AU2008211617A1 (en) | 2008-08-07 |
WO2008110945A2 (en) | 2008-09-18 |
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