Pektin in Pikant Wuerzigen Anwendungen e

7/29/2019 Pektin in Pikant Wuerzigen Anwendungen e

1/7

H&F Pectins for Spicy CondimentalApplications

Technical applicaTion

informaTion


2/7

Merri smackig Jue dipped her sausage ito

ketchup at the ast barbecue ad did ot oti-

ce her Moms face gettig more ad more a-

oed as the ketchup dripped oto her prett

ew t-shirt agai ad agai. This aoace

coud have bee avoided: H&F has deveoped

specia pectis which ifuece ad ehace

texture ad product tpica fow behavior of

spic sauces such as ketchup barbecue sauce

or chutes.

Especia i the fied of deicatesse there are

spic sauces ad jeies such as aspic or ba-

samico jeies, too, obtaiig their cosistec

b taior-made pectis. I doig so, the appi-

catio of H&F pectis offers decisive adva-

tages. Pecti is a atura costituet of fruits

ad vegetabe; with that the added pecti sup-

ports fruit ow pecti of tomatoes, magos or

oios of these products. The use of pecti

provides a smooth ad shi fruit tpica tex-

ture, is either sim or maskig ad resuts

i products with fruit ad spic favor wit-

hout a off-taste.

KETCHUP is a codimet sauce origia haiig

from East Asia. The first recipe for "Egish

ketchup" was pubished i a guidebook for

housewives i 1727. Simiar to a fish sauce,

achovies, sprig oios, white wie viegar,

white wie ad differet spices were isted.

Thus ketchup had ot bee reated with toma-

toes origia ad is ot simiar to ketchup as

it is kow toda.

With promugatig British cooker books ket-

chup foud his wa to the US. The, i 1812,the first recipe for such a codimet sauce

based o pured tomatoes has bee pubis-

herbsTreiTh & fox KG Pektin-Fabriken Turnstrae 37 75305 Neuenbrg/Wrtt. Germany

Phone: +49 7082 7913-0 Fax: +49 7082 20281 [email protected] www.herbstreith-fox.de

2

hed.

Toda ketchup cosists of tomato pure, sugar,

viegar, tabe sat ad spicer.

For high quait tomato ketchups there are

sophisticated demads regardig their rheoo-

gica behavior. Especia the formatio of ied

stress, thixotropic fow behavior with high abi-

it for regeeratio as we as the prevetio

of seresis are reevat.

Products with ied stress do ot start to fow

uti the outer actig forces exceed the ier

structure force. Udereath the ied stress

the products show a eastic behavior which

meas, i therms of rheoog, the behave ike

a soid.

Ketchup produced with Pecti Cassic AD 501forms a ied stress providig a eastic-vis-

cous, spooabe ad smooth texture with bri-

h&f pecTins or

spicy condimenTal applicaTions


3/7



3

iat surface.

Thixotropic fow behavior is a time depedet

fow behavior at which iitia the structure

(viscosit) is degraded uder shear stress

caused b e.g. stirrig or shakig. The, i a

subsequet phase of recover ad regeerati-

o respective, this origia structure is com-

pete re-formed agai. The time uti reachig

agai the origia texture ca be differet. With

Pecti Cassic AD 501 a ver high abiit for

regeeratio is obtaied so that the origia

cosistec of the ketchup is reached agai

aread after short time.

Aother advatage of usig Pecti Cassic AD

501 for the productio of ketchup is the formati-

o of a itese mouthfee ad the reductio

of seresis.

The texture of ketchup produced with Pecti

Cassic AD 501 is smooth ad fu-bodied.

Eve after repeated shakig the product shows

Maufacturig

A Mix pecti with approx. 100g sucrose

(from tota amout).

B Prepare remaiig igrediets, stir i mix-

ture "A" ad cook uti fia soube soids

cotet is reached.

C Add citric acid soutio to adjust the pH-

vaue.D Fiig temperature approx. 80C.

Ketchup produced with Pecti Cassic AD 501

is characterized b a fu-bodied texture with

product-specific ied stress ad thixotropic

fow behavior ad with exceet abiit for

regeeratio.

Recipe

12g pecti (= 1,2%)

250g tomato pure, tripe, approx. 36% TSS

230g sucrose, crstaie

450g water

70g viegar, approx. 6% acid

25g tabe sat

0,5g paprika0,5g white pepper

Xm citric acid soutio 50% to adjust

the pH-vaue

et weight: approx. 1040g

output weight: approx. 1000g

soube soids: approx. 36%

pH-vaue: approx. 3.5

Tomato Ketchup

Pecti Cassic AD 501

Herbstreith & Fox KG Recipe


4/7

4



o or o itte seresis.

BARBECUE SAUCE (aso BBQ sauce) is a cod

codimet sauce served to meat dishes.

The ame is derived from barbecue. Barbecue

is a specia cookig method at which arge

pieces of meat are sow smoked i a cavit

or specia barbecue smokers at moderate tem-

perature. Compared to ketchup, barbecue sauce

is more spiced ad cosists mai of tomato

pure, oios, viegar, mustard ad spicer.

Besides sat ad pepper, for exampe garic,

caee pepper, Worcester sauce (amed after

Maufacturig

A Mix pecti ad sodiumcitrate with sucrose.

B Stir mixture "A" ito water ad et boi uti

the pecti has compete dissoved.

C Add remaiig igrediets ad cook uti

fia soube soids cotet is reached.

D Add citric acid soutio to adjust the pH-

vaue.

E Fiig temperature 80C

Pecti Cassic AD 501 provides a tpica vis-

cosit with ied stress ad high abiit for

regeeratio at the same time.

Recipe

11g pecti (= 1,1%)

170g tomato pure, approx. 36% TSS

45g mustard, approx. 21% TSS

90g sucrose

120g Herbasweet**, approx. 70% TSS

70g viegar

30g sat

9g spicer mix*

12g gree pepper, cut

480g water

1.5g sodiumcitrate x 2H2O

Xm citric acid soutio 50% to adjust

the pH-vaue




pH-vaue: approx. 3.7 3.8

Barbecue Sauce

Pecti Cassic AD 501


*spicery mix:

1.9g paprika powder mild, 4.5g curry powder, 0.6g black pepper powder, 1.0g nutmeg,

1.0g paprika powder hot

For colour adjustment we recommend the natural apple extract Herbarom**

**Herbasweet and Herbarom are products of Herbafood Ingredients GmbH.

the Egish cit Worcester) or chii sauce as

we as smoke favor are tpica spices.

Regardig cosistec barbecue sauce is usu-

a sight more ow viscous tha ketchup.

With the additio of a suitabe H&F pecti both

texture ad tpica thixotropic fow behavior

as we as formatio of a ied stress ca be

ifueced specifica.

With the H&F Pecti Cassic AD 501 it is pos-

sibe to maufacture products characterized

b a fu-bodied, viscous texture with ied

stress ad high abiit for regeeratio as


5/7

5

herbsTreiTh & fox Pektin-Fabriken Turnstrae 37 D-75305 Neuenbrg/Wrtt. Germany


giger, coves, chii, ciamo, garic ad pepper.

With addig the suitabe H&F pecti the desi-

red cosistec ad fow behavior of the chut-

e ca be reached.

Especia the ow methester, amidated Pecti

Amid CF 020 is perfect suited to provide a

sight geed, viscous texture without a eas-

tic ge character. With that the product obtais

its tpica compote ike cosistec with a high

ier cohesio at the same time.

Additioa, the use of Pecti Amid CF 020

effects a eve distributio of fruit or vegetabe

pieces i the product as we as a fu-bodied

mouthfee without tedec to seresis.

we as ow tedec to seresis.

CHUTnEy is a spic sauce of Idia ad East

Asia origi with a texture simiar to compote.

Exotic fruits ad spicer provide a savour

sweet-ad-sour favor. Chute is derived from

"chati" which is Hidi ad meas "for ickig".

Durig the cooia period the Egishme

brought chutes to Europe.

There is a variet of differet chutes. Vege-

tabes, for exampe tomatoes, magos ad

oios, ad/or fruits are usua the basis. The

sweet-ad-sour favor is provided b addig

viegar, emo juice ad sugar. Chutes are

favored with sat ad spicer, for exampe

Maufacturig

A Maufacture of pecti soutio see

"Techica Iformatio".

B Roast oios with oi ad approx. haf

amout of sugar ad et carameize.

C Add sodium citrate, remaiig amout of

sugar, sat, pepper ad Herbarom ad

heat to 90C.

D Add hot pecti soutio ad heat to 90C.

E Add viegar ad heat agai to 90C.

F Add citric acid soutio.

G Coo dow to 30 50C uder stirrig.

H Fi ad pasteurise.

Chutes maufactured with Pecti Amid CF

020 show a compote ike texture with high

ier cohesio, eve fruit distributio ad

ow tedec to seresis.

Recipe

160g pecti soutio 5% (= 0.8%)

420g oios cut


30g Herbarom AF 24-SR*

20g basamic viegar

50g white wie viegar

30g vegetabe oi

5g sat

1g back pepper

0.5g tri sodium citrate x 2H2O

4m citric acid soutio 50% to adjust

the pH-vaue





Onion Chutney

Pecti Amid CF 020


*Herbarom is a product of Herbafood Ingredients GmbH


6/7

6



cookig process, the eed ess time for

geatio ad are abe to form eastic ad cut-

tabe ges with high temperature stabiit area-

d after ver short time.

Pecti Amid CF 025 is a ow methester, ami-

dated pecti formig ver firm ad eastic ges

i the productio of aspic. Due to the high

geig ad metig temperature the products

require ess time for geatio ad ca thus be

processed ver quick. Furthermore, the high

temperature stabiit has the advatage that

the aspic ca aso be served at higher tempe-

ratures, for exampe combied with hot dis-

hes, without metig. With Pecti Amid CF 025

it is possibe to maufacture aspic jeies with

firm set, eastic ad stabe texture. Specia

advatages for the processig of the products

are first of a a quick geatio ad a reative

high metig temperature resutig from the

Maufacurig

A Mix pecti, cacium actate ad mato-

dextri.

B Stir i mixture "A" ito viegar ad pure

broth ad heat to approx. 95C.

C Fiig temperature 60 70C.

D Store i a coo pace.

Recipe

14g pecti (= 1.4%)

1g cacium actate

60g matodextri

70g viegar (5% acid)

885g pure broth




pH-vaue: approx. 4,0 4,2

Aspic Jelly

Pecti Amid CF 025


Jeies made from meat or fish or aso cod

ad sat dishes covered with a je aer are

caed ASPIC (Germa: Sze). Aspic dishes are

aso caed "braw" or "gaatie".The ame

aspic is derived from the Frech word "aspic"

which meas je, meat sauce or fod. The

origia source of this word, however, is ot

defiite cear. Either it goes back to the agis

viper ("froid comme u aspic" = cod as a viper)

or to the oi of the aveder tree (avedua

spica) equivaet to the propert to be a im-

portat essece.

The productio of aspic with geatie is ver

draw-out as geatie does ot ge uti reachig

ver ow temperatures ad the geig process

itsef takes a og time. At temperatures above

40C the fiished products ted to met agai.

B cotrast, pectis have a higher geig ad

metig temperature, do ot foam durig the


7/7

7


Phone: +49 7082 7913-0 Fax: +49 7082 20281 info@herbstreith-fox de www herbstreith-fox de

additio of Pecti Amid CF 025.

BAlSAMIC JElly

Aceto basamico or basamic viegar is origi-

ated i the Itaia Provice Modea or the

Regio Emiia Romaga, respective. The mai

characteristics are its dark-brow coour ad a

sweet-ad-sour favor. The dark-brow coour

resuts from storage i woode drums or the

additio of sugar coueur or the favourig ad

coourig appe extract Herbarom**, respective.

For domestic appicatio basamic je is

maufactured from basamic viegar ad ge-

ig sugar (2+1). There are a ot of appicatios

for viegar je i the home kitche.

With appig suitabe pectis for the idus-

tria productio of basamic jeies it is possi-

be to obtai products which are characterized

b a eastic ad cuttabe texture with o ow

tedec to seresis over a wide soube

soids rage. Especia with ow methester

appe pectis of H&F such as Pecti Cassic

AF 702 eastic ges with itese mouthfee ad

ow tedec to seresis ca be maufactu-

red.

Besides the exampes amed above there are

ma more spic codimeta products pos-

sibe which ca be maufactured with most

differet igrediets. For reachig a peasat

texture ad the particuar fow behavior H&F

offers exceet pectis. you ca cotact us

we are peased to support ou with a taior-

made recipe.

Maufacturig

A Maufacture of pecti soutio see

"Techica Iformatio".

B Mix basamic viegar, sugar ad water

ad heat to 90C.

C Add hot pecti soutio to "B" ad cook

uti fia soube soids cotet is reached.

D Fiig temperature approx. 85C.

Basamic je maufactured with PectiCassic AF 702 shows a eastic, cuttabe tex-

ture ad tastes we to short fried meat, goose

iver, cheese, tomato mozzarea, saads or

fresh fruits such as strawberries or orages.

Recipe

80g pecti soutio 5% (= 0.4%)


450g basamic viegar*

140g water





Balsamic Jelly

Pecti Cassic AF 702


*can be replaced by regular vinegar + 2% Herbarom AF 24-SR** or 4% Herbarom AF 12**.

**Herbarom is a product of Herbafood Ingredients GmbH

Technical applicaTion laboraTory

herbsTreiTh & fox corporaTe Group

25.08.2011

Pektin in Pikant Wuerzigen Anwendungen e

Documents

Transcript of Pektin in Pikant Wuerzigen Anwendungen e