DE4302881C1 - Bread spread with lower levels of sugar and higher levels of unsatd. fatty acid - than conventional prods., contains avocado fruit pulp butter, cocoa powder and sugar - Google Patents

Abstract

Bread spread comprises (a) vegetable fat (of which at least the predominant portion is a butter consisting of avocado fruit pulp ('avocado butter')), (b) sweetening agents such as sugar (the sugar content in the spread is 10-30%), and (c) cocoa powder (the content of cocoa in the spread is 5-15%), as the main components. The vegetable fat component is entirely avocado butter. This makes up 50-65% of the spread. The spread also contains cocoa powder (5-10%), coffee powder (5-10%), sugar (10-20%), ginger (10-20%), lemon juice (ca. 2%), vanilla syrup or vanilla sugar (ca. 2%), and conventional food additives (such as preservatives (esp. E202 (0.1%), E211 (0.1%) or E205), stabilisers (esp. E410 or E412) and antioxidants (e.g. E300)). The avocadoes used are esp. of the Hass type and are extra-ripe brown avocadoes. USE/ADVANTAGE - The spread contains lower levels of carbohydrate, higher levels of unsatd. fatty acids and lower levels of calories than prods. currently on the market. It is thus healthy to eat and is also spreadable straight from the fridge.

Description

The invention relates to a spread with the main ingredients vegetable fat, sweeteners, such as Sugar or the like and cocoa. Such spreads are nowadays as chocolate or nougat blends on the Market, z. B. under the name "Nutella" or "Nußfit", offered and are mostly with milk powder and hazelnut mass enriched.

The known mixtures have the basic Drawback that they contain relatively many carbohydrates, and a relatively low proportion of unsaturated fatty acids, for the human diet, especially at Children are very important. In addition, the calorie content due to a high sugar content usually quite high.

Furthermore, they are heated during manufacture or even cooked, with the high temperatures at least  partial destruction of natural vitamins and unsaturated Cause fatty acids.

Ultimately, such foods can be consumed Do not store in the refrigerator because these are the usual Refrigerator temperatures are very hard and thus at Removal from the refrigerator for consumption no longer are spreadable. The storage of these known spreads outside the refrigerator, however, leads disadvantageously often to the fact that the commenced and usually not immediately exhausted packaging content after a certain Time tastes deficits.

The object of the invention is therefore a nutritional physiological to create more valuable spread, whose Handling is easier.

The solution to this problem consists essentially of that at least the vast majority of vegetable fat from a butter made from avocado pulp - im called avocado butter - is formed, and that the Sugar content 10 to 30% and cocoa powder 5 to 15% be (here and in the following always about By weight).

The spread according to the invention initially has the advantage that he thanks to the use of avocado butter as the main ingredient a natural high content of vital, having unsaturated fatty acids. So contains a single Avocado only averages 70% water, hardly any protein  and carbohydrates, but up to 30% fat, depending on the variety. A single avocado contains z. B. the following fatty acid moieties:

Palmitic | 4.0% -16.0% oleic acid 64.0% -93.0% Palmitoleic acid 0.5% -7.0% linoleic acid 2.0% -12.0% Linolenic (and related) acids 0.0% -8.0%

The oleic acid is a simple and at of linolenic acid by a triunsaturated fatty acid. These unsaturated or polyunsaturated fatty acids have an essential meaning for the fat metabolism of humans. They are not synthesizable by the organism and therefore indispensable in food. Your lack in Food can be one of the main causes of arteriosclerosis wherein the administration of unsaturated Fatty acids also as a colosteria mirror lowering is recommended therapeutically. This all shows that at regular consumption of the spread of the invention for give people certain health benefits. About that In addition, avocados are rich in vitamins, especially A, B1, B2, B12, C and E.

Due to the possibility of leaving the main component Avocado butter existing, inventive spread Furthermore, it is gentle to produce without heating Treatment of the above vitamins and unsaturated Ensures fatty acids. This has the advantage that the nutritional important natural ingredients are also present in the salable end product.  

Advantageously, it is added that the main component Avocado butter of the spread of the invention by nature also rich in the following minerals:

potassium 400.0 mg-1000.0 mg sodium 6.0 mg-20.0 mg phosphorus 20.0 mg-60.0 mg calcium 7.0 mg-20.0 mg magnesium 20.0 mg-90.0 mg iron 0.4 mg-3.0 mg copper 0.2 mg-0.4 mg manganese 0.1 mg-1.0 mg

In addition, the spread of the invention remains in an advantageous manner, even at refrigerator temperatures of + 4- to + 8 ° C soft and brushable. This allows the permanent storage of the spread in the refrigerator - so also until just before consumption - so that is why Long-term preservation of the spread only small Quantities of preservatives must be added. This is especially because there are several in the avocados Substances with strong, bactericidal effect present which are more technical than most antibiotics Have the advantage of high heat resistance, so they too remain effective after heat sterilization.

Furthermore, the avocados can be the main ingredient the spread of the invention fully grown organically  become. So has the International Society of Biological Products recently added to the fruits grown in Israel the predicate biologically pure lent. There will be - contrary the other fruit-growing practice - neither at the age of seven Rearing time still in the plantations until the harvest the avocado plants or the fruits are treated with chemicals. Looking for suitable pest control measures namely, Israeli scientists opened up a fly, the Hugariella from Hong Kong, which successfully became the Pest control is used in a controlled amount. This kind of biological pest control causes that the main component of the spread of the invention definitely has no insecticide residues.

Ultimately, it is based on the avocado butter Main component of the spread of the invention easily possible, a large number of to create different flavors, as avocados have only a slight taste of their own.

An embodiment of the spread according to the invention is also characterized in that the Total amount of vegetable fat by avocado butter is formed and that the proportion is 50 to 65%. These, containing a high proportion of avocado butter has a nutritionally beneficial way one high content of unsaturated fatty acids, vitamins and minerals.  

A particularly preferred spread according to the invention also has 5 to 10% coffee powder added on. This mix combines nutritional physiology Advantages and handling advantages on the one hand with a favorable coffee flavor of the spread.

Further advantageous variations of the invention Spreads arise from further claims, in each of the main ingredient avocado butter with others Ingredients is mixed.

To the beneficial effects of the invention To optimize spreads are used to make the avocado butter late harvested and ripened avocados, in particular the varieties Hass, Fuerte, Baico, Pinkerton and Reed, used. For the preparation of a spread according to the invention In addition, having a coffee taste is particular the use of ripened brown avocados of the variety Hate advantageous.

Another object of the invention is a Process for the preparation of the food according to the preceding To create claims.  

The solution of this task results essentially by the following successive process steps:

• - potting the avocado fruits,
• - taking the pulp from the shell,
• Filling a fluid mixer with pulp,
• - Addition of the other ingredients in the desired Amount,
• - 5- to 10-minute comminution and mixing of the product at room temperature without significant Warming,
• - Filling the product into sales containers.

This method basically has the advantage that it essentially just from the ingredients, like vitamins and unsaturated fatty acid, gentle comminution and Mixing operations, without that there resulting creamy, creamy product substantially heated.

Provided that during the production of the spread care was taken will that the temperature of the product during the production Does not exceed 30 ° C, is advantageous a damaging effect of the valuable vitamins and unsaturated Excluded fatty acids.

The solution of the latter task may also be by a process with the following, one after another Process steps result in:

• - potting the avocado fruits,
• - taking the pulp from the shell,
• Filling a fluid mixer with pulp,
• - Addition of the other ingredients in the desired Amount,
• - Fine comminution and mixing as well most extensive sterilization of the product short-term heating to approx. 80 ° C,
• - Filling the product into sales containers.

This method according to the invention has the advantage that by the brief heating of the spread during the production reaches a certain conservation of the product is added without special preservatives Need to become. As with this type of production a Part of the vitamins is destroyed, you can balance added to the sterilization of the spread of vitamins become.

Such, sterilized by brief heating Spread will remain with simultaneous vacuum packaging In sales containers a longer time preserved.

Ultimately, the invention has also set the task, to provide a device with which the inventive Spread by means of the previously described method can be produced.

The solution of the problem results essentially from that the device consists of a with rotating knives provided fluid mixer / high-speed mixer consists. This, out  the plastic technology known, fluid mixer (Henschel fluid mixer or Diosna fluid mixer) has the basic Advantage that with him within a short time without substantial Heating a fine comminution and mixing of the ingredients the spread of the invention is possible. by virtue of the thereby kept low temperatures happens this to one, the ingredients of the spread, gentle way.

Finally, an advantageous embodiment of the invention Device be designed so that the Fluid mixer one, z. B. cooled with water jacket having. This is the way in a positive way improved, in the preparation of the spread according to the invention if possible only small increases in temperature to reach.

However, the latter object of the invention can also be solved in that the fluid mixer a z. B. with Water has heatable double jacket. With this device it is possible in an advantageous manner, the inventive Spread during production briefly and controlled to heat.

The invention thus has a number of advantages overall which consist essentially of the fact that the avocado butter base prepared spreads nutritionally especially valuable, as well as easy to store and to use is. In addition, it is by means of the same inventive method and the device possible, the previously mentioned nutritional important ingredients  so gentle in the production of the spread treat or spread without adding preservatives to be preserved in the long term.

Below are some particularly preferred recipes of the spread of the invention.

This is the recipe for a ready-to-sell chocolate cream, each based on 100 grams (net weight) of the Bread spread:

• - 58 g avocado butter
• - 29 g of sugar
• - 7 g of cocoa powder
• - 4 g of lemon juice
• - 2 g vanilla syrup or vanilla sugar

The most advantageous mixture for a spread with Coffee flavor results from the use of ripened, brown avocados of the Hass variety associated with the following recipe:

• - 58 g avocado butter
• - 29 g of sugar
• - 4.5 g of cocoa powder
• - 4.5 g coffee powder
• - 2 g lemon juice
• - 2 g vanilla syrup or vanilla sugar

Another advantageous recipe of the spread results from the reduction of the sugar content simultaneous addition of cooked ginger:

• - 58 g avocado butter
• - 15 g of sugar
• - 7 g of cocoa powder
• - 15 g of cooked ginger
• - 2.5 g lemon juice
• - 2.5 g vanilla syrup or vanilla sugar

In addition, similar recipes are conceivable at with the omission of cocoa powder different flavor-forming Fruit additives, such. Citrus fruits, to be added.

Ultimately, they are also based on the main ingredient Avocado butter recipes are possible in which, for example Mustard and mayonnaise, herbal mixtures, milk powder etc. added become.

Claims (22)

1. Spread with the main components of vegetable fat, sweeteners, such as sugar or the like. And cocoa, characterized in that at least the predominant portion of the vegetable fat from a consisting of avocado flesh butter - hereinafter called avocado butter - is formed, and that the proportions of sugar are 10 to 30% and cocoa powder 5 to 15%. 2. Spread according to claim 1, characterized that the proportion of vegetable fat completely by Avocado butter is formed and that the proportion is 50 to 65%. 3. Spread according to claim 2, characterized by the addition of 5 to 10% cocoa powder. 4. Spread according to claim 2 or 3, characterized by the addition of 5 to 10% coffee powder. 5. Spread according to claim 3, characterized by the reduction of the sugar content to 10 to 20%. 6. Spread according to one of the preceding claims, characterized by the addition of 10 to 20% ginger. 7. Spread according to one of the preceding claims, characterized by the addition of lemon juice.   8. Spread according to one of the preceding claims, characterized by the addition of and vanilla syrup or Vanilla sugar. 9. Spread according to one of the preceding claims, characterized by the addition of about 2% lemon juice. 10. Spread according to one of the preceding claims, characterized by the addition of 2% vanilla syrup or vanilla sugar. 11. Spread according to one of the preceding claims, characterized by the use in particular late harvested, ripened avocados of the varieties Hass, Fuerte, Baico, Pinkterton and Reed. 12. Spread according to claim 2, 3 or 4, characterized through the use of particularly matured brown avocados of the variety Hass. 13. Spread according to one of the preceding claims, characterized by the addition of small amounts Food additives, such. B. preservatives, Stabilizer and / or antioxidant. 14. Spread according to claim 13, characterized that as a preservative in particular potassium sorbate (E 202, approx. 0.1%), sodium benzoate (E 211, approx. 0.1%) or sodium nitrite (E 205), as a stabilizing agent in particular Locust bean gum (E 410) or guar gum (E  412) and, in particular, L-ascorbic acid as antioxidant (eg E 300) are usable. 14. A process for producing a spread according to any one of the preceding claims, characterized by the following process steps:

• - potting the avocado fruits,
• - taking the pulp from the shell,
• Filling a fluid mixer with pulp,
• Adding the further constituents in the desired amount,
• 5 to 10 minutes fine comminution and thorough mixing of the product at room temperature without significant heating,
• - Filling the product into sales containers.

15. The method according to claim 14, characterized that the temperature of the product during production is 30 ° C does not exceed. 16. A process for producing a spread according to one of claims 1 to 12, characterized by the following process steps:

• - potting the avocado fruits,
• Filling a fluid mixer with pulp,
• - taking the pulp from the shell,
• Adding the further constituents in the desired amount,
• - Fine comminution and mixing as well as sterilization of the product as far as possible by short-term heating to approx. 80 ° C,
• - Filling the product into sales containers.

17. The method according to claim 16, characterized by the Addition of vitamins after sterilization. 18. The method according to claim 16 or 17, characterized that the product is vacuum packed in the sales containers becomes. 19. Apparatus for fine comminution and mixing according to Process according to claims 14, 15 or 16, characterized that the device consists of a with rotating knives provided fluid mixer / high-speed mixer consists. 20. Device according to claim 15, characterized in that that the fluid mixer a z. B. cooled with water Double jacket has. 21. Device according to claim 16, characterized that the fluid mixer a z. B. heated with water Double jacket has.