US20100215798A1 - Freeze-dried aerated fruit or vegetable compositions and methods of making thereof - Google Patents
Freeze-dried aerated fruit or vegetable compositions and methods of making thereof Download PDFInfo
- Publication number
- US20100215798A1 US20100215798A1 US12/650,820 US65082009A US2010215798A1 US 20100215798 A1 US20100215798 A1 US 20100215798A1 US 65082009 A US65082009 A US 65082009A US 2010215798 A1 US2010215798 A1 US 2010215798A1
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- fruit
- product
- vegetable
- providing
- child
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- Abandoned
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 62
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 62
- 238000000034 method Methods 0.000 title claims abstract description 55
- 239000000203 mixture Substances 0.000 title claims abstract description 52
- 239000004615 ingredient Substances 0.000 claims abstract description 25
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 10
- 235000013365 dairy product Nutrition 0.000 claims description 17
- 239000006041 probiotic Substances 0.000 claims description 13
- 235000018291 probiotics Nutrition 0.000 claims description 13
- 230000008131 children development Effects 0.000 claims description 10
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 235000013339 cereals Nutrition 0.000 claims description 5
- 235000018102 proteins Nutrition 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 4
- 238000004090 dissolution Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 3
- 235000011888 snacks Nutrition 0.000 claims 12
- 235000008935 nutritious Nutrition 0.000 claims 3
- 208000008589 Obesity Diseases 0.000 claims 2
- 235000020824 obesity Nutrition 0.000 claims 2
- 238000000151 deposition Methods 0.000 claims 1
- 230000000529 probiotic effect Effects 0.000 claims 1
- 230000001737 promoting effect Effects 0.000 claims 1
- 239000000047 product Substances 0.000 description 20
- 238000005273 aeration Methods 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000007789 gas Substances 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 235000021446 Apple puree Nutrition 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 235000013572 fruit purees Nutrition 0.000 description 2
- 235000019674 grape juice Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 150000003903 lactic acid esters Chemical class 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 208000000884 Airway Obstruction Diseases 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 206010008589 Choking Diseases 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 244000307700 Fragaria vesca Species 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000005276 aerator Methods 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- -1 carrageeenan Polymers 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001010 compromised effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000013256 coordination polymer Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000007542 hardness measurement Methods 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 125000000956 methoxy group Chemical group [H]C([H])([H])O* 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000244 polyoxyethylene sorbitan monooleate Substances 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 229940068968 polysorbate 80 Drugs 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Classifications
-
- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
-
- 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
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
- G06Q99/00—Subject matter not provided for in other groups of this subclass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- Aerated compositions are known in the art. Aeration can provide desirable characteristics such as light, fluffy textures. It is also known in the art that aerated products are subject to physical and chemical instability and therefore can destabilize over time.
- One solution to such instability issues in aerated milk-based products includes the addition of a hydrated emulsifier to already cultured dairy products before aeration (See e.g. U.S. Pat. No. 7,005,157, hereinafter “the '157 patent”). Specifically, the '157 patent teaches against adding ingredients directly to the milk blend prior to fermentation because such ingredients can adversely affect processing considerations such as fermentation times.
- the '157 patent teaches that the addition of a hydrated emulsifier post-fermentation avoids adversely lengthening fermentation times while contributing to stability. Freeze-drying is a process well known in the food industry. It is critical in further drying aerated products that the resulting product retain sensory attributes that are important to consumers. Using the invention taught in the '157 patent, hydration of the aerated product before freeze-drying can detrimentally affect physical stability. For example, a hydrated, aerated product when freeze-dried may result in increased fragility during shipping and handling of the product. Fruit purees are difficult to freeze-dry because of their sugar content. The fruit purees hold onto water, so it is difficult to decouple the sugar and water.
- dissolvability is an important issue in a freeze-dried product. Specifically, the aerated product, which has been dried and treated with air, must still remain readily dissolvable upon consumption at such a rate as to transfer flavor to the consumer's taste buds. Moreover, the product should be readily dissolvable to reduce the risk of choking hazards for consumers with restricted or under-developed oral motor skills or digestive functions. As a known solution, increasing the aeration can improve dissolvability. However, increased aeration has the negative effect of reducing the hardness of the end product. When the hardness is reduced, the physical stability of product can be compromised.
- the present invention comprises a freeze-dried, aerated fruit or vegetable composition comprising a fruit or vegetable ingredient and an emulsifier and methods of making thereof.
- ranges are used as a shorthand for describing each and every value that is within the range. Any value within the range can be selected as the terminus of the range.
- the phrase “at least one of ” refers to the selection of any one member individually or any combination of the members.
- the conjunction “and” or “or” can be used in the list of members, but the “at least one of ” phrase is the controlling language.
- at least one of A, B, and C is shorthand for A alone, B alone, C alone, A and B, B and C, A and C, or A and B and C.
- Freeze-dry is a dehydration process that works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublimate directly from the solid phase to gas.
- “Aeration” is the process of introducing air to increase gas concentration in liquids. Aeration may be performed by bubbling a gas through the liquid, spraying the liquid into the gas or agitation of the liquid to increase surface absorption.
- Dissolvability is defined as the change in hardness of a product in going from a dry to a wet state.
- Hardness is defined as the peak stress prior to fracturing a material. Universal Tester model 4465 with 100 N static load cell, manufactured by Instron in Canton, Mass., is used. The probe used for testing is a compression anvil #2830-011. Initial settings for speed of probe were 1 mm/second to approximately 90% compression. Speed based upon journal article in J. Texture Studies, 36 (2005), pp 157-173, “Effects of Sample Thickness of Bite Force for Raw Carrots and Fish Gels.” Testing is repeated on 10-15 replicate samples for each variable.
- Viscosity is defined as a measure of the resistance of a substance to flow. Viscosity is measured using a Brookfield viscometer with a Helipath® stand with an F-T bar before the composition is aerated. Viscosity aids in holding the shape of a substance through aeration and deposit.
- the present invention comprises a fruit or vegetable composition useful in the preparation of a freeze-dried, aerated product.
- the first component of the composition comprises a fruit or vegetable ingredient.
- the fruit or vegetable ingredient is selected from any ordinarily known in the art.
- the fruit or vegetable ingredient is pureed.
- the fruit or vegetable ingredient is present in amount of from 60% to 98%, preferably from 70% to 90% and most preferably from 60% to 80% of the composition.
- the second component of the present composition comprises an emulsifier. While not wishing to be bound by any theories, it is believed that the emulsifier reduces the surface tension at the air-liquid interface, therefore allowing for stable dispersion of air bubbles within the viscous liquid matrix.
- the emulsifier is preferably a lactylated mono and diglyceride.
- the lactylated mono and diglyceride is selected from the group consisting of but not limited to lactic and citrate acid esters of mono- and diglycerides, distilled monoglycerides, and combinations thereof. While not wishing to be bound by any theories, it is believed that the lactic acid stays in the water phase and the monoglycerides stay in the hydrophobic phase for whipping agent.
- lactylated mono and diglycerides are present in an amount of from 0.001 to 1%, preferably from 0.01 to 0.5% and most preferably from 0.1 to 0.4% of the composition. It is believed that the lactylated mono and diglyceride component of the present invention promotes stabilization of the final aerated composition.
- composition of the present invention can further comprise optional ingredients such as starch, gums, whipping aids, sugars and stabilizers.
- Starches include but are not limited to tapioca, corn and rice.
- the rice can be native, physically or chemically modified.
- Gums include but are not limited to pectin, gelatin, carrageeenan, locust bean gum, guar gum, cellulose gums, microcrystalline cellulose.
- Whipping aids include but are not limited to lactic acid esters of mono/diglycerides, as well as other acid esters, and other emulsifiers with foam stabilization ability (polysorbate 80), egg white and whey protein.
- Viscosity is defined as a measure of the resistance of a substance to flow. Viscosity is measured using a Brookfield viscometer with a Helipath® stand with an F-T bar before the composition is aerated. It is believed that while the viscosity aids in holding the shape of a substance through aeration and deposit, the hardness aids in physical stability.
- the dissolvability also a hardness measurement, is the change in hardness of a product in going from a dry to a wet state.
- compositions and methods of the present invention have unexpectedly discovered the optimum balance between viscosity, hardness and dissovability to provide a physically stable and consumer acceptable product.
- composition of the present invention has a hardness value of from 0.5 to 8 pounds force, preferably from 1.5 to 5.5 pounds force.
- composition of the present invention has a dissolvability in the range of from 0.1 to 8 peak load.
- the composition of the present invention has a viscosity of from 1,000 to 100,000 cp, dependent upon the temperature and speed of the viscometer used to measure the viscosity.
- the viscosity of the wet composition ranges from 30,000 to 60,000 cp at a 10 RPM speed of the spindle 6 in a Brookfield Viscometer. The most preferred range is from 35,000 to 50,000 cp.
- the present invention further provides a method of marketing such compositions to children to promote child development, increase child development through providing developmentally appropriate size, shape and dissolution characteristics. Further, the present invention provides a method of providing probiotics to a child through the compositions disclosed herein. It should be understood that the main ingredient in the compositions can be from the group comprising fruit, vegetables, grains, proteins, dairy, dairy substitutes and any combinations thereof.
- a method of preparing a freeze-dried, aerated fruit or vegetable product comprising the steps of (a) providing a fruit or vegetable blend, (b) adding an emulsifier, (c) thermally processing the fruit or vegetable blend, (d) fermenting the blend, (e) admixing a gas with the blend; (f) simultaneously aerating the gas and the fruit or vegetable blend to form an aerated product, and (f) cooling the product; and (g) freeze-drying the product.
- Step (f) is included as an optional step.
- composition described above is made using the methods described herein.
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- General Physics & Mathematics (AREA)
- Theoretical Computer Science (AREA)
- Business, Economics & Management (AREA)
- General Business, Economics & Management (AREA)
- Dispersion Chemistry (AREA)
- Physics & Mathematics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Medicinal Preparation (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention comprises a freeze-dried, aerated fruit or vegetable composition comprising a fruit or vegetable ingredient and an emulsifier and methods of making thereof.
Description
- This application is based upon and claims the benefit of priority from U.S. Ser. No. 12/599,328, filed on Nov. 9, 2009, which claims priority to International Application No. PCT/US08/63306, filed on May 9, 2008, which claims priority to U.S. Ser. No. 60/916,956, filed on May 9, 2007, the entire contents of which are incorporated herein by reference.
- Aerated compositions are known in the art. Aeration can provide desirable characteristics such as light, fluffy textures. It is also known in the art that aerated products are subject to physical and chemical instability and therefore can destabilize over time. One solution to such instability issues in aerated milk-based products includes the addition of a hydrated emulsifier to already cultured dairy products before aeration (See e.g. U.S. Pat. No. 7,005,157, hereinafter “the '157 patent”). Specifically, the '157 patent teaches against adding ingredients directly to the milk blend prior to fermentation because such ingredients can adversely affect processing considerations such as fermentation times. The '157 patent teaches that the addition of a hydrated emulsifier post-fermentation avoids adversely lengthening fermentation times while contributing to stability. Freeze-drying is a process well known in the food industry. It is critical in further drying aerated products that the resulting product retain sensory attributes that are important to consumers. Using the invention taught in the '157 patent, hydration of the aerated product before freeze-drying can detrimentally affect physical stability. For example, a hydrated, aerated product when freeze-dried may result in increased fragility during shipping and handling of the product. Fruit purees are difficult to freeze-dry because of their sugar content. The fruit purees hold onto water, so it is difficult to decouple the sugar and water.
- As a further example, dissolvability is an important issue in a freeze-dried product. Specifically, the aerated product, which has been dried and treated with air, must still remain readily dissolvable upon consumption at such a rate as to transfer flavor to the consumer's taste buds. Moreover, the product should be readily dissolvable to reduce the risk of choking hazards for consumers with restricted or under-developed oral motor skills or digestive functions. As a known solution, increasing the aeration can improve dissolvability. However, increased aeration has the negative effect of reducing the hardness of the end product. When the hardness is reduced, the physical stability of product can be compromised.
- Therefore, there is a need for a product that is freeze-dried and aerated that has improved physical stability and improved dissolvability.
- The present invention comprises a freeze-dried, aerated fruit or vegetable composition comprising a fruit or vegetable ingredient and an emulsifier and methods of making thereof.
- As used throughout, ranges are used as a shorthand for describing each and every value that is within the range. Any value within the range can be selected as the terminus of the range. When used, the phrase “at least one of ” refers to the selection of any one member individually or any combination of the members. The conjunction “and” or “or” can be used in the list of members, but the “at least one of ” phrase is the controlling language. For example, at least one of A, B, and C is shorthand for A alone, B alone, C alone, A and B, B and C, A and C, or A and B and C.
- “Freeze-dry” is a dehydration process that works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublimate directly from the solid phase to gas.
- “Aeration” is the process of introducing air to increase gas concentration in liquids. Aeration may be performed by bubbling a gas through the liquid, spraying the liquid into the gas or agitation of the liquid to increase surface absorption.
- “Dissolvability” is defined as the change in hardness of a product in going from a dry to a wet state.
- “Hardness” is defined as the peak stress prior to fracturing a material. Universal Tester model 4465 with 100 N static load cell, manufactured by Instron in Canton, Mass., is used. The probe used for testing is a compression anvil #2830-011. Initial settings for speed of probe were 1 mm/second to approximately 90% compression. Speed based upon journal article in J. Texture Studies, 36 (2005), pp 157-173, “Effects of Sample Thickness of Bite Force for Raw Carrots and Fish Gels.” Testing is repeated on 10-15 replicate samples for each variable.
- “Viscosity” is defined as a measure of the resistance of a substance to flow. Viscosity is measured using a Brookfield viscometer with a Helipath® stand with an F-T bar before the composition is aerated. Viscosity aids in holding the shape of a substance through aeration and deposit.
- The present invention comprises a fruit or vegetable composition useful in the preparation of a freeze-dried, aerated product. The first component of the composition comprises a fruit or vegetable ingredient. The fruit or vegetable ingredient is selected from any ordinarily known in the art. Preferably, the fruit or vegetable ingredient is pureed. The fruit or vegetable ingredient is present in amount of from 60% to 98%, preferably from 70% to 90% and most preferably from 60% to 80% of the composition.
- The second component of the present composition comprises an emulsifier. While not wishing to be bound by any theories, it is believed that the emulsifier reduces the surface tension at the air-liquid interface, therefore allowing for stable dispersion of air bubbles within the viscous liquid matrix. The emulsifier is preferably a lactylated mono and diglyceride. The lactylated mono and diglyceride is selected from the group consisting of but not limited to lactic and citrate acid esters of mono- and diglycerides, distilled monoglycerides, and combinations thereof. While not wishing to be bound by any theories, it is believed that the lactic acid stays in the water phase and the monoglycerides stay in the hydrophobic phase for whipping agent. The lactylated mono and diglycerides are present in an amount of from 0.001 to 1%, preferably from 0.01 to 0.5% and most preferably from 0.1 to 0.4% of the composition. It is believed that the lactylated mono and diglyceride component of the present invention promotes stabilization of the final aerated composition.
- The composition of the present invention can further comprise optional ingredients such as starch, gums, whipping aids, sugars and stabilizers. Starches include but are not limited to tapioca, corn and rice. The rice can be native, physically or chemically modified. Gums include but are not limited to pectin, gelatin, carrageeenan, locust bean gum, guar gum, cellulose gums, microcrystalline cellulose. Whipping aids include but are not limited to lactic acid esters of mono/diglycerides, as well as other acid esters, and other emulsifiers with foam stabilization ability (polysorbate 80), egg white and whey protein.
- The consumer preference for the final product of the present invention is believed to be based on physical characteristics such as hardness, viscosity and dissolvability. While each characteristic is important, the correct balance between the three components is desired to optimize the end product of the present invention. Viscosity is defined as a measure of the resistance of a substance to flow. Viscosity is measured using a Brookfield viscometer with a Helipath® stand with an F-T bar before the composition is aerated. It is believed that while the viscosity aids in holding the shape of a substance through aeration and deposit, the hardness aids in physical stability. The dissolvability, also a hardness measurement, is the change in hardness of a product in going from a dry to a wet state. With increased aeration, which aids in dissolvability, the hardness can be negatively affected. The compositions and methods of the present invention have unexpectedly discovered the optimum balance between viscosity, hardness and dissovability to provide a physically stable and consumer acceptable product.
- The composition of the present invention has a hardness value of from 0.5 to 8 pounds force, preferably from 1.5 to 5.5 pounds force.
- The composition of the present invention has a dissolvability in the range of from 0.1 to 8 peak load.
- The composition of the present invention has a viscosity of from 1,000 to 100,000 cp, dependent upon the temperature and speed of the viscometer used to measure the viscosity. In the preferred embodiment, the viscosity of the wet composition ranges from 30,000 to 60,000 cp at a 10 RPM speed of the spindle 6 in a Brookfield Viscometer. The most preferred range is from 35,000 to 50,000 cp.
- The present invention further provides a method of marketing such compositions to children to promote child development, increase child development through providing developmentally appropriate size, shape and dissolution characteristics. Further, the present invention provides a method of providing probiotics to a child through the compositions disclosed herein. It should be understood that the main ingredient in the compositions can be from the group comprising fruit, vegetables, grains, proteins, dairy, dairy substitutes and any combinations thereof.
- A method of preparing a freeze-dried, aerated fruit or vegetable product comprising the steps of (a) providing a fruit or vegetable blend, (b) adding an emulsifier, (c) thermally processing the fruit or vegetable blend, (d) fermenting the blend, (e) admixing a gas with the blend; (f) simultaneously aerating the gas and the fruit or vegetable blend to form an aerated product, and (f) cooling the product; and (g) freeze-drying the product. Step (f) is included as an optional step.
-
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STEP 1 -- Puree Melts Blending Component SA Number Supplier % of formula Apple Puree, (12.5 brix) IP04354 Gerber 55 White Grape Juice SA00298 San Joaquin 7.5 Concentrate, (68 brix) Valley Conc. Strawberry Puree, SA04786 Cal Pacific 12 Seedless, Organic Tapioca Starch Novation National Starch 1 3300 Pectin, High Methoxy SA00458 CP Kelco 0.75 Lactic Acid Esters of SA70271 Danisco 0.4 Mono/Diglycerides Citric Acid SA00176 Tate and Lyle 0.1 Ascorbic Acid SA00886 Weisheng 0.1 Water SA00000 18.65 TOTAL 95.5 -
- 1. Preblend starch, Pectin and LACTEM with water using high shear blender (such as bredo).
- 2. Add ascorbic acid and citric acid to mixture.
- 3. Slow blender speed to low and add white grape juice concentrate.
- 4. Finally, add apple puree and strawberry puree and blend on low speed 1 min.
- 5. Run puree blend through plate pastuerizer preheater, then homogenize 2500/500 psi (2-stage).
- 6. Thermally process puree mix at 190 deg F. for 2-8 minutes.
- 7. Cool to 41 deg. F.
- 8. Mixture can be deposited unaerated or aerated.
- 9. To Aerate, pump through Mondomix Aerator and admix nitrogen gas to target of 30-60% overrun.
- 10. Deposit as drops, 0.8-1.2 grams weight, onto solid steel freezer belt and freeze.
- 11. Freeze dry frozen drops.
- The composition described above is made using the methods described herein.
- It should be appreciated that the present invention is not limited to the specific embodiments described above, but includes variations, modifications and equivalent embodiments defined by the following claims.
Claims (44)
1. A method of providing a shelf stable fruit or vegetable product comprising the steps of:
providing a fruit or vegetable ingredient;
adding an emulsifier to the blend;
thermally processing the blend;
fermenting the blend;
admixing a gas with the blend; and
freeze drying the blend.
2. The method of claim 1 wherein the fruit or vegetable ingredient is present in an amount of from 60% to 98% of the product.
3. The method of claim 1 wherein the product is used to promote child development.
4. A method of providing a shelf stable fruit or vegetable product comprising providing a fruit or vegetable ingredient that is freeze-dried and comprises an aerated fruit or vegetable composition.
5. The method of claim 4 wherein the fruit or vegetable ingredient is present in an amount of from 60% to 98% of the product.
6. The method of claim 4 wherein the fruit or vegetable product has a hardness value of from 0.5 to 8 force peak load.
7. The method of claim 4 wherein the fruit or vegetable product has a dissolvability in the range of from 0.1 to 8 pounds force peak load.
8. The method of claim 4 wherein the viscosity of the fruit or vegetable product is from 1000 to 500,000 cp.
9. A method of marketing a snack comprising providing: a freeze-dried, aerated fruit or vegetable product that is shelf stable and is sized and shaped for a child.
10. The method of claim 9 wherein the product comprises a fruit or vegetable ingredient present in an amount of from 60% to 98% of the product.
11. The method of claim 9 wherein the fruit or vegetable product has a hardness value of from 0.5 to 8 force peak load.
12. The method of claim 9 wherein the fruit or vegetable product has a dissolvability in the range of from 0.1 to 8 pounds force peak load.
13. The method of claim 9 wherein the viscosity of the fruit or vegetable product is from 1000 to 500,000 cp.
14. A method for reducing the risk of obesity in a child comprising providing a child with a shelf stable fruit or vegetable product as a snack, the fruit or vegetable product being designed to have a caloric density that is less than other snack products that are marketed to children.
15. The method of claim 14 wherein the fruit or vegetable product comprises a fruit or vegetable ingredient that is present in an amount of from 60% to 98% of the product.
16. The method of claim 14 wherein the fruit or vegetable product has a hardness value of from 0.5 to 8 force peak load.
17. The method of claim 14 wherein the fruit or vegetable product has a dissolvability in the range of from 0.1 to 8 pounds force peak load.
18. The method of claim 14 wherein the viscosity of the fruit or vegetable product is from 1000 to 500,000 cp.
19. A method of providing probiotics to a child comprising providing to a child a fruit or vegetable composition that is shelf stable and contains probiotics.
20. The method of claim 19 wherein the composition comprises a fruit or vegetable ingredient in an amount of from 60% to 98% of the composition.
21. The method of claim 19 wherein the fruit or vegetable composition has a hardness value of from 0.5 to 8 force peak load.
22. The method of claim 19 wherein the fruit or vegetable composition has a dissolvability in the range of from 0.1 to 8 pounds force peak load.
23. The method of claim 19 wherein the viscosity of the fruit or vegetable composition is from 1000 to 500,000 cp.
24. A method of providing a nutritious snack to a child comprising providing to the child a freeze-dried aerated fruit or vegetable product that is shelf stable and comprises probiotics.
25. The method of claim 24 wherein the product comprises a fruit or vegetable ingredient present in an amount of from 60% to 98% of the product.
26. The method of claim 24 wherein the fruit or vegetable product has a hardness value of from 0.5 to 8 force peak load.
27. The method of claim 24 wherein the fruit or vegetable product has a dissolvability in the range of from 0.1 to 8 pounds force peak load.
28. The method of claim 24 wherein the viscosity of the fruit or vegetable product is from 1000 to 500,000 cp.
29. A fruit or vegetable product having a hardness value of 0.5 to 8 pounds of force, a dissolvability of 0.1 to 8 peak load, and a viscosity of the product when it is wet of 30,000 to 60,000 cp at a 10 rpm speed of the spindle 6 in a Brookfield viscometer.
30. A method of providing a food product comprising producing a shelf stable fruit or vegetable product that has a hardness value of 0.5 to 8 pounds of force, a dissolvability of 0.1 to 8 peak load, and a viscosity of the product when it is wet of 30,000 to 60,000 cp at a 10 rpm speed of the spindle 6 in a Brookfield viscometer.
31. A method of delivering probiotics comprising providing a shelf stable child snack fruit or vegetable product and depositing an amount of probiotics into the product.
32. A method for reducing the risk of obesity in a child comprising providing a child with a shelf stable ingredient blend product as a snack, the product comprising a fruit or vegetable ingredient in an amount of from 60% to 98% of the product, having a hardness value of from 0.5 to 8 force peak load, a dissolvability in the range from 0.1 to 8 pounds force peak load, and a viscosity of from 1000 to 500,000 cp.
33. The method of claim 32 wherein the ingredient blend is selected from the group comprising of fruit, vegetable, dairy, dairy substitute, protein, grain and combinations thereof.
34. A method of providing probiotics comprising providing to an individual a fruit or vegetable composition that is shelf stable and contains probiotics, and having a hardness value of from 0.5 to 8 force peak load, a dissolvability in the range of from 0.1 to 8 pounds force peak load, and a viscosity of from 1000 to 500,000 cp.
35. A method of providing a snack to a child comprising providing to the child a freeze-dried aerated product that is shelf stable and comprises probiotics, the product comprising an ingredient blend present in an amount of from 60% to 98% of the product, a hardness value of from 0.5 to 8 force peak load, a dissolvability in the range of from 0.1 to 8 pounds force peak load, and a viscosity from 1000 to 500,000 cp.
36. The method of claim 35 wherein the ingredient blend is selected from the group comprising of fruit, vegetable, dairy, dairy substitute, protein, grain and combinations thereof.
37. A product comprising a blend selected from the group consisting of fruit, vegetable, dairy, dairy substitute, protein, grain and combinations thereof in an amount from 60% to 90% of the product and having a hardness value of 0.5 to 8 pounds of force, a dissolvability of 0.1 to 8 peak load, and a viscosity of the product when it is wet of 30,000 to 60,000 cp at a 10 rpm speed of the spindle 6 in a Brookfield viscometer.
38. A method of providing a food product comprising producing a shelf stable fruit or vegetable product that has a hardness value of 1.5 to 5.5 pounds of force peak load, a dissolvability of 0.1 to 30 peak load and a viscosity of the product when it is wet of 30,000 to 60,000 cp at a 10 rpm speed of the spindle 6 in a Brookfield viscometer.
39. A method of delivering probiotics comprising providing a shelf stable child snack fruit or vegetable product that is freeze dried and comprises probiotics and at least 60% fruit or vegetable products.
40. A method of marketing a product comprising providing: a freeze-dried probiotic product that is shelf stable and is designed to promote child development.
41. A method of providing a nutritious snack to a child comprising providing to the child a freeze-dried aerated product selected from the group consisting of fruit, vegetable, grain, protein, dairy, dairy substitute and combinations thereof and that is shelf stable, comprises probiotics and is designed to improve the child's development.
42. A method of improving child development comprising providing a nutritious freeze-dried shelf stable snack comprising an ingredient selected from the group consisting of fruit, vegetables, grains, proteins, dairy, dairy substitutes and combination thereof and having developmentally appropriate size and dissolution properties.
43. A method for promoting a child development comprising providing a child with a shelf stable product as a snack that is designed to promote child development, the product comprising an ingredient blend selected from the group consisting of fruit, vegetable, grains, proteins, dairy, dairy substitutes and combinations thereof, in an amount of from 60% to 98% of the product, having a hardness value of from 0.5 to 8 force peak load, a dissolvability in the range from 0.1 to 8 pounds force peak load, and a viscosity of from 1000 to 500,000 cp.
44. A method of improving a child's development comprising providing a shelf stable snack designed to improve a child's development comprising an ingredient selected from the group consisting of fruit, vegetable, grain, protein, dairy, dairy substitute and combinations thereof, and having developmentally appropriate size and dissolution properties and a viscosity of the product when it is wet of 30,000 to 60,000 cp at a 10 rpm speed of the spindle 6 in a Brookfield viscometer.
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