AU622154B2

AU622154B2 - Deep-freezing additive for foods on the basis of minced meat and manufacturing process thereof

Info

Publication number: AU622154B2
Application number: AU30863/89A
Authority: AU
Inventors: Michel Serpelloni
Original assignee: Roquette Freres SA
Current assignee: Roquette Freres SA
Priority date: 1988-03-02
Filing date: 1989-03-01
Publication date: 1992-04-02
Anticipated expiration: 2009-03-01
Also published as: AU3086389A; JPH01291745A; FR2627955A1; KR890013992A; JPH0553457B2; NZ228201A; FR2627955B1

Description

1 COMMONWEALTH OF AUS LI PATENTS ACT 1952-6 COMPLETE SPECIFICATION

(ORIGINAL)

Class Application Number: Lodged: Cor plete Specification Lodged: Accepted: Published: Priority Form nt. Class t Related Art: Name of Applicant: Address of Applicant: Actual Inventor: Address for Service: ROQUETTE FRERES 62136 Lestrem, France MICHEL SERPELLONI EDWD. WATERS SONS, 50 QUEEN STREET, MELBOURNE, AUSTRALIA, 3000.

Complete Specification for the invention entitled: DEEP-FREEZING ADDITIVE FOR FOODS ON THE BASIS OF MINCED MEAT AND MANUFACTURING PROCESS THEREOF The following statement is a full description of this invention, including the best method of performing it known to The object of the invention is to provide a deepfreezing additive for foods on the basis of minced meat or flesh in the form of a non-aggregating powder; the invention also relates to a process for the manufacture of said additive.

S* 10 The additive involved is more particularly used in the foods based on fish flesh and more particularly still in the SURIMI which is a fish flesh whose skin, bones and .e offal have been removed and which is minced in the presence of this additive after a water wash.

S* 15 The SURIMI is generally preserved by deep-freezing, principally, as it becomes more and more frequently the case, when it is manufactured directly on board of S S" factory ships. It is then used as a raw material for the opreparation of KAMABOKO or of any "sea delicatessen" and 20 especially substitutes for crab.

However, the deep-freezing step results in an irretrievable loss of the functional properties of the SURIMI, i.e. its firmness, elasticity and whiteness in the case said deep-freezing operation is not performed in the presence of protecting agents and namely in the presence of sugars or polyols, emulsifiers and/or fats and phosphates which are usually introduced into the flesh of the fish during the mincing step.

These protecting agents are thus currently used as admixtures or additives in the manufacture of deep-frozen SURIMI and, when this SURIMI is manufactured on board of factory-ships, for the sake of greater handling conveniences and lesser room requirements, these protecting agents are preferably used in the form of a composition of additives, i.e. of a single admixture.

It has thus been proposed to intimately premix 1 1 1 '.1 r. i it these additives in order to reduce the number of products to be employed during the mincing step.

There has thus been proposed for example to premix the powders of sugars or of polyols with the phosphates, and subsequently to spray the emulsifier and/or fat matter onto this mixture.

There has also been attempted to premix the phosphates with the emulsifier and/or the fat, and subsequently to spray this premixture onto a powder of sugars or of 10 polyols.

Equally, there has been prepared what we shall conventionally designate hereinafter as a sugar or polyol S o co-crystal containing the phosphates by introducing the oo* phosphates into the sugar or polyol when the latter is in S* 15 the molten state, then by letting this mixture crystallize and subsequently by spraying the emulsifier and/or the fat onto the resulting co-crystal.

It turns out that, in all cases, and this because of the fatty or sticky nature of the emulsifier and/or of 20 the fat matter sprayed onto the surface of the crystals, S obtained powders markedly tend to build up lumps, i.e.

aggregate the particles contained in these powders in the form of bulky lumps.

It therefore becomes rapidly impossible to use this additive or composition of additives, even for a short storing duration, which is besides not the case when loaded aboard factory ships which stay a long time on high seas.

A solution had therefore to be found to this problem and the object was therefore to develop a deep-freezing additive or admixture for foods based on minced meat or flesh in the form of a non-aggregating powder, even after a long duration storing.

This object was achieved by the Applicant by proceeding in such a way that the constitutive particles of the additive according to the invention, whose granu- 3 lometry is from about 100 to about 1500 pm, preferably from 200 to 1000 pm, comprise a core based on sugars and/or polyols and of 0 to by weight of at least one phosphate with respect to the weight of sugars and/or polyols, a first coating based on one or several emulsifiers and/or fats, the weight of this coating representing from 0.5 to 30% by weight of the weight of the core and 10 a second external coating comprising from 100 to 0% of sugar or polyol and from 0 to 100% of at least one phosphate, both in the form of powder having a granulometry lower than 150 pm, preferably lower than 125 om, the weight of the second coating representing 15 from 1 to 25% by weight of the weight of the core.

Thanks to the elimination of the tendency to reagglomerate in the case of the additives or compositions of additives according to the invention, it thus becomes possible to store these compositions of additives for a 20 longer periods of time without the occurrence of bulky lumps. They therefore remain easy to use for a long time.

The process according to the invention for the *fs: manufacture of the aforesaid admixture or additive is characterized by the fact that there is sprayed or atomized onto the constitutive particles of a powder of sugars and/or of polyols comprising possibly upto 20% by weight of at least one phosphate and having a granulometry from about 100 to about 1500 pm, preferably from 200 to 1000 pm, one or several emulsifiers and/or one or several fats in an amount such that there is formed on the particles a first coating, the weight of which is from 0.5 to 30% by weight with respect to the weight of each particle, and that the particles comprising said coating are overlaid with a powder having a granulometry lower than 150 pm, preferably lower than 125 pm, this powder comprising from 100 to 0% of one or several sugars and/or one or several r--;il i iI- '-Li polyols and from 0 to 100% of at least one phosphate, the weight of powder overlying each particle being from 1 to by weight with respect to the weight of the particles to be overlaid.

The sugars or polyols can be selected, as far as the sugars are concerned, from the group comprising saccharose, maltose, glucose, fructose and, as far as polyols are concerned, from the group comprising sorbitol, mannitol, maltitol, whereby sorbitol and saccharose are 0 particularly preferred.

.The emulsifier is selected from the group comprising lecithin, fatty acids esters of polyols such as glycerol, propylene-glycol, sorbitan, saccharose; sorbitan esters and especially the products known under the trade- 15 mark SPAN 60 or 80 being preferred.

The fatty matters are selected from the group comprising the oils of soya (soybean), of cotton, of ,rapeseed or colza, of tallow, of lard and of fish fats.

The particles based on sugars and/or polyols may 20 contain other elements in minor amounts and especially bacteriostatics, agents reacting on proteins such as cystine or cysteine, pH adjusters, taste or fragrance modifiers.

The powder overlying the particles coated with the emulsifier and/or fats and which prevents the particles from reagglomerating is preferably selected from the group of sugars or polyols already cited, as well as from the group of atomized glucose syrups but can also consist of phosphates or other compounds having a cryoprotecting action.

In order to measure and compare the performances of the deep-freezing additive according to the invention versus the products of the prior art, the test on the agglomeration resistance as described hereinafter is used.

For the purpose of this test, the following equipment is resorted to: a stainless tube height 4.5 cm inner diameter 4 cm a steel cylinder diameter 3.9 cm weight 425 g by means of which a pressure of about 35 g/cm 2 is exerted onto the bottom a drying oven with monitored temperature and moisture content, a PETRI dish, V"0 10 a paper strip length 14 cm o s width 5 cm .(used in order to facilitate the subsequent removal from the mold).

In succession, 15 there is applied the paper strip against the inner wall of the tube, without sticking it on it, then the 000:0 whole assembly is placed onto the lid of the PETRI dish, there is poured 35 g of powder into the tube, there is prepared for each test two tubes thus 20 filled with powder, one tube is left as such and the steel cylinder is deposited onto the surface of the powder contained in the second tube. (The steel cylinder will then exert onto the powder a pressure substantially equal to the pressure prevailing inside the bottom of the cyJ: rical packing containing 50 kg of powder), the two samples are incubated for a fortnight in the drying oven under a relative moisture of 30% by reiterating temperature cycles of 20 0 C for 16 hours, then of 40 0 C for 8 hours, at the end of the fortnight, the powders are removed from the mold, first by taking off the cylinder, then by unwinding the paper strip.

The results of these experiments reflect the cohesiveness of the powder and the hardness of the agglomerate.

i 6 1. Cohesiveness of the powder.

A perfect cohesiveness of the powder, which is reflected after removal from the mold by the perfect preservation of the cylindrical shape of the mold, will be graded "high" cohesiveness, whereas a total lack of cohesiveness, which is reflected by the immediate formation of a powder cone, will be graded "null". An intermediate grading (average, weak) will be assigned to the different shaping conditions of the powder at the time it is removed 10 from the mold.

2. Hardness of the agglomerate.

Likewise, there will be graded on a scale of values from 0 to 10 the hardness of the resulting agglomerates by a tactile appreciation, grade 10 representing a 15 very strong hardness of the lumps, grade which is obtained when these lumps only desintegrate under a strong pressure exerted by the fingers and grade 0 when is not possible to hold these lumps in the hand without causing them to *e desintegrate.

Consequently, with the aim to manufacture a deep- S freezing additive according to the process of the invention, one shall proceed as follows or in an equivalent way.

In a mixer, for example in a planetary mixer of the LODIGE type, there is successively introduced: 1. In the case of an example of comparison: 50 kg of a co-crystal containing 5.7% of phosphates, i.e. 2.85% of sodium tripolyphosphate and 2.85% of neutral sodium pyrophosphate, prepared by melting crystallized sorbitol, introducing phosphates into the molten mass, phosphates whose granulometry is lower than 150 am, followed with a crystallization in pans after inoculation with sorbitol crystals. The resulting blocks are thereafter removed from the pans, then ground and sieved in order to retain only the co-crystals having a size higher than 200 pm but lower than 1000 im.

i l 1 1 1 1 1 1 1 1 2.82 kg of SPAN 80, previously heated up to 45°C and introduced into the mixer within 5 minutes by atomisation onto the mass of co-crystals.

There is obtained 52.82 kg of a mixture consisting of: 47.15 kg of sorbitol 89.26% 2.85 kg of phosphates 5.39% 2.82 kg of SPAN 80 5.35% 2. In the case of the seven examples according to the invention: kg of a co-crystal having a composition and a granulometry identical to the ones of the comparison example, then 2.82 kg of SPAN 80, then 0.142 kg of sodium 0 tripolyphosphate and 0.142 kg of sodium pyrophosphate in the form of powders used in the .food industry having a granulometry lower than 125 microns, and finally 4.72 kg of food opowder, i.e. sorbitol, mannitol, saccharose, atomised glucose syrup, dextrose monohydrate, fructose and crystallised maltitol, having a granulometry also lower than 125 pm, which results in 52.82 kg of a mixture consisting of 2.85 kg of phosphate and 2.82 kg of 1: SPAN 80 in each one of these examples, respectively one of the powders having a granulometry lower than 150 pm of sorbitol, of mannitol, :2 0 of saccharose, of atomised glucose syrup, of dextrose monohydrate, of fructose, of crystallised maltitol.

In all the cases, the resulting deep-freezing additives obtained according to the process of the invention are. in the form of powders flowing freely and hardly assumes a yellowish colour whereas, in the comparison example, the powder obtained is of a fatty consistence, flows with difficulty and is of a golden colour.

The tests on agglomeration and formation of lumps gave the following gradings: o ALI,4 i i B. OS

S.

S

4*OO 4 0

S

0* 0.

a 9

S

Without pressure With pressure cohesiveness hardness cohesiveness hardness Comparison test strong 4 strong 8 Test according to the invention Sorbitol weak 1 weak 3 Mannitol weak 2 weak 4 Saccharose weak 1 weak 3 Syrup of atomized glucose weak 2 weak 4 Dextrose monohydrate weak 2 weak 4 Crystallized fructose weak 2 average Crystallized maltitol weak 2 average 4 In all the cases, the findings are that the deepfreezing additives according to the invention show a poor tendency towards agglomeration or formation of lumps and the agglomerates desintegrate much more easily than the agglomerates formed by the products of the prior art.

Claims

1. Deep-freezing additive for foods based on minced meat in the form of a powder whose constitutive particles have a granulometry from 100 to 1500 microns, and comprise a core based on sugars and/or polyols and of 0 to 20% by weiglt of at least one phosphate with respect to the weight of sugars and/or polyols, a first coating based on one or several emulsifiers and/or fats, the weight of this coating representing from 0.5 to 30% by weight of the weight of the core and a second external coating comprising from 0 to 100% of sugar or polyol and from 0 to 100% of at least one phosphate, both in the form of powder having a granulometry lower than 150 microns, the weight of the said second coating representing from 1 to ;by weight of the weight of the core.

2. Additive according to claim 1, characterised by the fact that the second S*external coating comprises from 100 to 0% of sugar or polyol and from 0 to 100% of at least one phosphate, both in the form of powder having a granulometry lower than 150 microns, the weight of the second coating representing from 1 to 25% by weight of the weight of the core.

3. Additive according to claim 2, characterised by the fact that the sugars or g. polyols which constitute the second external coating are selected from the group comprising sucrose, maltose, glucose, fructose, sorbitol, mannitol, maltitol, both sorbitol and sucrose being particularly preferred.

4. Additive according to one of the claims 1 to 3, characterised by the fact that emulsifier is selected from the group comprising lecithin, the esters of fatty acids and of polyols such as glycerol, propyleneglycol, sorbitan or sucrose, the esters of sorbitan being particularly preferred.

I '1 Additive according to one of the claims 1 to 4, characterised by the fact that the fat is selected from the group comprising the oil of soya, of cotton or of colza, of tallow, of lard and of fish fats.

6. Additive according to one of the claim 1 to 5, characterised by the fact that the particles are constituted by co-crystals of sorbitol and of phosphates.

7. Additive according to one of the claims 1 to 6, wherein said constitutive particles have a granulometry from 200 to 1,000 microns.

8. Additive according to one of the claims 1 to 7, wherein the powder comprised in said second external coating has a granulometry lower than 125 microns.

9. Process for the preparation of a deep-freezing additive for foods based on minced meat, characterised by the fact that there is sprayed or atomised onto the constitutive particles of a powder of sugars and/or of polyols comprising possibly up to •20% by weight of at least one phosphate and having a granulometry from 100 to 1500 microns, one or several emulsifiers and/or one or several fats in an amount such that there is formed on the particles a first coating, the weight of which is from 0.5 to 30% by weight with respect to the weight of each particle, and that the particles comprising said coating are S**o overlaid with a powder having a granulometry lower than 150 microns, this powder comprising from 0 to 100% of one or several sugars and/or one or several polyols and from 0 to 100% of at least one phosphate, the weight of powder overlying each particle being from 1 to 25% by weight with respect to the weight of the particles to be coated.

Process according to claim 9, wherein said constitutive particles have a granulometry from 200 to 1,000 microns.

11. Process according to are of the claims 9 or 10, wherein the powder comprised in said second external coating has a granulometry lower than 125 microns. @.Lf DATED THIS 10OTH DAY OF DECEMBER 1991. ROQUETTE FRERES WATERMARK PATENT TRADEMARK ATTORNEYS THE ATRIUM 290 BUR WOOD ROAD HAWTHORN VICTORIA 3122 AUSTRAUA