CA1134669A - Dehydrated edible products - Google Patents
Dehydrated edible productsInfo
- Publication number
- CA1134669A CA1134669A CA000335286A CA335286A CA1134669A CA 1134669 A CA1134669 A CA 1134669A CA 000335286 A CA000335286 A CA 000335286A CA 335286 A CA335286 A CA 335286A CA 1134669 A CA1134669 A CA 1134669A
- Authority
- CA
- Canada
- Prior art keywords
- gel
- edible product
- dehydrated
- product according
- dehydrated edible
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
-
- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
Landscapes
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Grain Derivatives (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE:
Readily rehydratable dehydrated edible products are obtained by drying compositions comprising finely divided foodstuff dispersed in edible gel substantially free of ??ration and having a gel strength corresponding to yield stress of 200 grams of a cylinder of gel having 12 mm diameter and 12 mm height compressed at 5 cm/minute between pressure plates; the gels are produced for example by mixing solid calcium sulphate particles rapidly throughout gellable aqueous alginate or low-methoxy pectate sols and then allowing solid calcium sulphate to dissolve and the mixtures to gel under shear-free conditions.
Readily rehydratable dehydrated edible products are obtained by drying compositions comprising finely divided foodstuff dispersed in edible gel substantially free of ??ration and having a gel strength corresponding to yield stress of 200 grams of a cylinder of gel having 12 mm diameter and 12 mm height compressed at 5 cm/minute between pressure plates; the gels are produced for example by mixing solid calcium sulphate particles rapidly throughout gellable aqueous alginate or low-methoxy pectate sols and then allowing solid calcium sulphate to dissolve and the mixtures to gel under shear-free conditions.
Description
346fo9 ~ .1009 _ H~DR~TED EDIBLE PRODUCTS
The present invention relates to dehydrated edible products, and in particular to products including pieces or particles o~ comminuted food, ior example derived irom pureed meat and vegetables.
Dried ~oods capable o~ reconstitution on the addition o~ water are well known. Examples include soups, desserts and snack products. Some of these products, o~ten referred to as iinstant', are suitable ~or consumption within a ~
short time a~ter reconstitution, e.g. 1-2 minutes, while others require a longer period of soaking to allow the constituents o~ the food to rehydrate. Clearly, specification of the rehydration conditions depends on the nature of the ingredients comprising the iood. When the ~P '.
11;~4~ i9
The present invention relates to dehydrated edible products, and in particular to products including pieces or particles o~ comminuted food, ior example derived irom pureed meat and vegetables.
Dried ~oods capable o~ reconstitution on the addition o~ water are well known. Examples include soups, desserts and snack products. Some of these products, o~ten referred to as iinstant', are suitable ~or consumption within a ~
short time a~ter reconstitution, e.g. 1-2 minutes, while others require a longer period of soaking to allow the constituents o~ the food to rehydrate. Clearly, specification of the rehydration conditions depends on the nature of the ingredients comprising the iood. When the ~P '.
11;~4~ i9
- 2 - Q.100 ~ood contains pieces o-f dried vegetables or meats, simmering in boi]ing water -for up to 20 minutes may be required and con~equently such foods are not acceptable as instant products.
Instant products comprising dried food pieces such as dried vegetables and dried meats are commercially available.
These may be obtained by freeze-drying pieces of the appropriate food. However, pieces obtained by such a process do not al~iays possess all of the desired characteristics: e.g. the rehydra-ted product may be spongy and may be deficient in flavour, colour or texture, so that it may entirely fail to resemble the original foodstuff. ~s an example, it has been found that rehydrated free~e-dried tomato pieces can be undesirably light and spongy and lac~ing in flavour. In addition, such pieces are also expensive.
An alternative source of dried edible products is described in the prior art (Belgian Specification No 836 19~).
These are made by preparing a dispersion of comminuted foodstuff in an aerated calcium alginate or calciu~ pectate gel, cutting the gel into pieces and drying the said pieces. Use of an aerating agent is expensive and may also in some cases result in an undesirable spongy te~ture in the rehydrated pieces. ~his approach, therefore, a]so has disadvantages.
We have surprisingly discovered that unaerated alginate gels containing comminuted foodstuffs, e.g. purees, after 113~9
Instant products comprising dried food pieces such as dried vegetables and dried meats are commercially available.
These may be obtained by freeze-drying pieces of the appropriate food. However, pieces obtained by such a process do not al~iays possess all of the desired characteristics: e.g. the rehydra-ted product may be spongy and may be deficient in flavour, colour or texture, so that it may entirely fail to resemble the original foodstuff. ~s an example, it has been found that rehydrated free~e-dried tomato pieces can be undesirably light and spongy and lac~ing in flavour. In addition, such pieces are also expensive.
An alternative source of dried edible products is described in the prior art (Belgian Specification No 836 19~).
These are made by preparing a dispersion of comminuted foodstuff in an aerated calcium alginate or calciu~ pectate gel, cutting the gel into pieces and drying the said pieces. Use of an aerating agent is expensive and may also in some cases result in an undesirable spongy te~ture in the rehydrated pieces. ~his approach, therefore, a]so has disadvantages.
We have surprisingly discovered that unaerated alginate gels containing comminuted foodstuffs, e.g. purees, after 113~9
3 Q . loog cut-ting and air dry:ing, c~n be so made as to provide dried foodstuff pieces which are acceptable for use in instant produc-ts~
The abili-ty of alginate solutions to form films on drying is well known. Consequently, it would not be entirely surprising, and in fact we find, that pieces o~
alginate gel also tend to form films after air drying. In some cases, depending on the geometry of the gel piece~
prior to drying, a dried ou-ter skin with a hollow interior is obtained. Such an effec-t can be ob-tained when drying gelled dice. It has to be noted, moreover, that the dried materials so obtained have very poor rehydration characteristics.
In contrast, by including a comminuted foodstu~ in the gel matrix in accordance with the present invention as described below, an excellent texture simulating vegetable or meat pieces can be obtained after rehydration o~ the air-dried gel piece~. Without being bound by theory, the presence o~ the comminuted food particles appears to hinder collapse of the alginate network with the accompanying iilm formation and provides in the dried products particles of -.
comminuted food dispersed throughout a dried al~inate matrix.The food particles are thus free to hydrate on the addition of water but in so doing, are prevented from ~eparating by the alginate matrix. Discrete rehydrated particulates result.
~ ~ _ Q.lOO~
According to the invention there is provided a dehydrated edible product obtained by drying a co~position comprising a finely divided, e g comminu-ted or pureecl, foodstufP dispersed in an edible (and preîerably thermostable) gel which has not been subjected 5 to aeration and which has a gel strength corresponding to a value of at least 200 grams when determined by the method defined below Since the gel has not been subjected to aeration, it has beIore drying either no overrun or else a minor amount due to unintentional incorporation of bubbles not sufIicien-t to render the material a lO foam, e.g. notmore thanlO/O, preferably5/Oorless, e.g. less than-1%, for example 0.5%, Desirablythe product is capable of satisfac-toryrehydration in 60-120 seconds of immersion in ~ater, e.g. hot water. Of course, the gels are prepared without addlng aerating or foaming agents as 15 such: any constituents which are added for other reasons and are capable of promoting aeration are preferably restricted to levels at which any foam_promoting effects are negligible.
In order to produce a dried product capable of satisfactory rehydration, the drying is preferably carried out by air-dryin~ or 20 oven-drying~
The gel strength can be measured with a commercial Instron (Trade Mark) test machinewhich compresses a gel of defined size betweentHo plates at a defined speed: the stress increases to a peak at the yield point and the yield stress measures the gel strength. The gels used 25 in this invention have at least 200 grams gel strength for a cylind-rical gel sample 12mm diameter and 12mm high, compressed at 5cm/minute Desirably the strengths are even higher, corresponding to 350 or more and can conveniently reach 600 or 700 or more.
One highly desirable ~ethod of producing gels~hich give 30 satisfactory dehydrated products according to this invention 113~6~i9 is a fast-setting method (e.g. with gelling time below 30 min-utes, e.g. 6 minutes), e.g. as described in our co-pending Canadian Patent Application 335,287: the method disclosed com-prises mixing solid calcium sulphate particles, for example as an aqueous slurry with a comminuted foodstuff, rapidly through-out a gellable aqueous alginate or low-methoxy pectate sol, and then under shear-free conditions allowing solid calcium sul-phate to dissolve and the mixture to gel.
However, other methods of producing the gels to be dehy-drated are also usable in the performance of this invention,e.g. that described in our UK Patent Specifications Nos 1 369 198-9. It relates to rapidly making a mixture comprising an alginate or a low-methoxy pectate sol, a source of calcium ions (e.g. dicalcium phosphate) that in the absence of an agent cap-able of releasing calcium ions (e.g. acid) provides insuffi-cient calcium ions to gel the sol, fruit pulp or puree and an agent capable of releasing calcium ions, and allowing the mix-ture so made to gel under substantially shear-free conditions.
Using this invention, dried pieces of vegetables and meats which possess excellent colour, flavour and texture after re-constitution for 1-2 minutes in water have been produced.
After formation, the gel may be cut to the desired shape, e.g. dice, strips, and dried on commercial air-drying .....
il3 - 6 - Q.100 equipment, e.g. an oven or through draugh-t drier. The preferred temperature range for drying is 60-80C. Use of lo~er drying tempera-tures result~ in extended drying times while use of higher temperatures can result in -unacceptable flavour lo~s and charring. ~lternatively, drying may be carried out or facilitated with the aid o*
a vacuum and/or a desiccan-t such as P205 or calcium chloride. For most applica-tions it is desirable to dry the particulates to a ~inal mois-ture content of ~-12~/, preferably ~-9~, e.g. 7~0. , Choice of the appropriate drying condi-tions depends on the -type of gelled comminuted food to be dried and its intended usage. Such condition~ are ,." . .i readily determined by simple experiment. It may be desirable to carry out two-stage drying with intermediate storage for a period to allow equilibration of the water content of the partially-dried material.
When the products are used as ingredients in instant foods, best results are obtained by rehydration for 1-2 minutes in boiling water.
When necessary, rehydra-tion may be improved and the-texture of the rehydrated particulates suitably modified by the addition of a texture modifying agent during the gel preparation step. Such texture modifying agents are normally pro-teinaceous or carbohydrate in nature, for example, caseinates, albumen, gelatin, starch derivatives, cellulose derivatives, carrageenans, xanthan gum etc.
For economic reasons, an inexpensive texture modifying _ 7 _ Q.lO0~
agent is pre-~erred. Pre-cool;ed or modified starches at a level of around 0. 5-3% by weight o~ the gelled comminuted food have been found -to give acceptable results.
The dehydrated products o~ -the invention can be in `-the form of particles, slices or small blocks or otherconveniently-shaped regular or irregular pieces.
Although the products of the present invention can be used acceptably in instant products, they maintain their ~tructural integrity and organoleptic quality under more prolonged and extreme conditions of rehydration, e.g.
boiling in water for 20 minutes, and can, therefore, be used generally as ingredients in dry food products, e.g.
dry soup mlxes.`
The invention i~ illnstrated by the following examples, the table given below showing the composition of the mixtures used therein.
., :
~ .
' .
' ' - `' "'":
li3'~
_ ~3 _ Q. loo~
~1 C~
,1 o o o o ~r cq G~ CD
., . , , , , . , .
o ~ C_ K ~ co C?
c~l I O O O C" ~ O
O C~l t~ O O O~ O
I I I .
~1 0 ~1 ~ O ~ ~
, ~1 a~
o O O O
O C'~ ~ O
~3 I. I . I I I I . .
~ r~ 0 00 O
X C'~ ~
, ~ . , a.~ ~ h ,Q X ~ ' ' ~d ~ ~ .
~D ~
h h E~
~ ~ ' ' ' .
- R ~i ,,,,, ,,~ .
~a~ , - v.
- ~0bD ~ a> ^ .
cd ~ . ~ -V.
* *
~rl ~ h H
~1 ~t:~ h :~ O
a~ I R ~ O
~ ¢ ¢ ~1~ r~
t' ~rO ~s ~,1 Ul t' ~1 ~3~j O~ O O ~ ¢
S ~ FLI O O bq O
. ~ ~ I O r~ O
~l o o ~ ~ ~ o s~
¢ U~ x ¢ a E~ *
.,` 11~6 9 _ Q . loo~
-o o o, ~ o ll F O .~ o ¦
¦ o ¦ ¦
,:
~1 C O ~ ~ ¦ ¦ ¦ ¦ ¦
Tl ' . , ~S , o ,~ . - .
V ~
a~ - ' . ' - .
a~ . .
. ~ V~ V
,, p, h .... U~ V X '' . ' ~ O O ~
- c~ I ~ h
The abili-ty of alginate solutions to form films on drying is well known. Consequently, it would not be entirely surprising, and in fact we find, that pieces o~
alginate gel also tend to form films after air drying. In some cases, depending on the geometry of the gel piece~
prior to drying, a dried ou-ter skin with a hollow interior is obtained. Such an effec-t can be ob-tained when drying gelled dice. It has to be noted, moreover, that the dried materials so obtained have very poor rehydration characteristics.
In contrast, by including a comminuted foodstu~ in the gel matrix in accordance with the present invention as described below, an excellent texture simulating vegetable or meat pieces can be obtained after rehydration o~ the air-dried gel piece~. Without being bound by theory, the presence o~ the comminuted food particles appears to hinder collapse of the alginate network with the accompanying iilm formation and provides in the dried products particles of -.
comminuted food dispersed throughout a dried al~inate matrix.The food particles are thus free to hydrate on the addition of water but in so doing, are prevented from ~eparating by the alginate matrix. Discrete rehydrated particulates result.
~ ~ _ Q.lOO~
According to the invention there is provided a dehydrated edible product obtained by drying a co~position comprising a finely divided, e g comminu-ted or pureecl, foodstufP dispersed in an edible (and preîerably thermostable) gel which has not been subjected 5 to aeration and which has a gel strength corresponding to a value of at least 200 grams when determined by the method defined below Since the gel has not been subjected to aeration, it has beIore drying either no overrun or else a minor amount due to unintentional incorporation of bubbles not sufIicien-t to render the material a lO foam, e.g. notmore thanlO/O, preferably5/Oorless, e.g. less than-1%, for example 0.5%, Desirablythe product is capable of satisfac-toryrehydration in 60-120 seconds of immersion in ~ater, e.g. hot water. Of course, the gels are prepared without addlng aerating or foaming agents as 15 such: any constituents which are added for other reasons and are capable of promoting aeration are preferably restricted to levels at which any foam_promoting effects are negligible.
In order to produce a dried product capable of satisfactory rehydration, the drying is preferably carried out by air-dryin~ or 20 oven-drying~
The gel strength can be measured with a commercial Instron (Trade Mark) test machinewhich compresses a gel of defined size betweentHo plates at a defined speed: the stress increases to a peak at the yield point and the yield stress measures the gel strength. The gels used 25 in this invention have at least 200 grams gel strength for a cylind-rical gel sample 12mm diameter and 12mm high, compressed at 5cm/minute Desirably the strengths are even higher, corresponding to 350 or more and can conveniently reach 600 or 700 or more.
One highly desirable ~ethod of producing gels~hich give 30 satisfactory dehydrated products according to this invention 113~6~i9 is a fast-setting method (e.g. with gelling time below 30 min-utes, e.g. 6 minutes), e.g. as described in our co-pending Canadian Patent Application 335,287: the method disclosed com-prises mixing solid calcium sulphate particles, for example as an aqueous slurry with a comminuted foodstuff, rapidly through-out a gellable aqueous alginate or low-methoxy pectate sol, and then under shear-free conditions allowing solid calcium sul-phate to dissolve and the mixture to gel.
However, other methods of producing the gels to be dehy-drated are also usable in the performance of this invention,e.g. that described in our UK Patent Specifications Nos 1 369 198-9. It relates to rapidly making a mixture comprising an alginate or a low-methoxy pectate sol, a source of calcium ions (e.g. dicalcium phosphate) that in the absence of an agent cap-able of releasing calcium ions (e.g. acid) provides insuffi-cient calcium ions to gel the sol, fruit pulp or puree and an agent capable of releasing calcium ions, and allowing the mix-ture so made to gel under substantially shear-free conditions.
Using this invention, dried pieces of vegetables and meats which possess excellent colour, flavour and texture after re-constitution for 1-2 minutes in water have been produced.
After formation, the gel may be cut to the desired shape, e.g. dice, strips, and dried on commercial air-drying .....
il3 - 6 - Q.100 equipment, e.g. an oven or through draugh-t drier. The preferred temperature range for drying is 60-80C. Use of lo~er drying tempera-tures result~ in extended drying times while use of higher temperatures can result in -unacceptable flavour lo~s and charring. ~lternatively, drying may be carried out or facilitated with the aid o*
a vacuum and/or a desiccan-t such as P205 or calcium chloride. For most applica-tions it is desirable to dry the particulates to a ~inal mois-ture content of ~-12~/, preferably ~-9~, e.g. 7~0. , Choice of the appropriate drying condi-tions depends on the -type of gelled comminuted food to be dried and its intended usage. Such condition~ are ,." . .i readily determined by simple experiment. It may be desirable to carry out two-stage drying with intermediate storage for a period to allow equilibration of the water content of the partially-dried material.
When the products are used as ingredients in instant foods, best results are obtained by rehydration for 1-2 minutes in boiling water.
When necessary, rehydra-tion may be improved and the-texture of the rehydrated particulates suitably modified by the addition of a texture modifying agent during the gel preparation step. Such texture modifying agents are normally pro-teinaceous or carbohydrate in nature, for example, caseinates, albumen, gelatin, starch derivatives, cellulose derivatives, carrageenans, xanthan gum etc.
For economic reasons, an inexpensive texture modifying _ 7 _ Q.lO0~
agent is pre-~erred. Pre-cool;ed or modified starches at a level of around 0. 5-3% by weight o~ the gelled comminuted food have been found -to give acceptable results.
The dehydrated products o~ -the invention can be in `-the form of particles, slices or small blocks or otherconveniently-shaped regular or irregular pieces.
Although the products of the present invention can be used acceptably in instant products, they maintain their ~tructural integrity and organoleptic quality under more prolonged and extreme conditions of rehydration, e.g.
boiling in water for 20 minutes, and can, therefore, be used generally as ingredients in dry food products, e.g.
dry soup mlxes.`
The invention i~ illnstrated by the following examples, the table given below showing the composition of the mixtures used therein.
., :
~ .
' .
' ' - `' "'":
li3'~
_ ~3 _ Q. loo~
~1 C~
,1 o o o o ~r cq G~ CD
., . , , , , . , .
o ~ C_ K ~ co C?
c~l I O O O C" ~ O
O C~l t~ O O O~ O
I I I .
~1 0 ~1 ~ O ~ ~
, ~1 a~
o O O O
O C'~ ~ O
~3 I. I . I I I I . .
~ r~ 0 00 O
X C'~ ~
, ~ . , a.~ ~ h ,Q X ~ ' ' ~d ~ ~ .
~D ~
h h E~
~ ~ ' ' ' .
- R ~i ,,,,, ,,~ .
~a~ , - v.
- ~0bD ~ a> ^ .
cd ~ . ~ -V.
* *
~rl ~ h H
~1 ~t:~ h :~ O
a~ I R ~ O
~ ¢ ¢ ~1~ r~
t' ~rO ~s ~,1 Ul t' ~1 ~3~j O~ O O ~ ¢
S ~ FLI O O bq O
. ~ ~ I O r~ O
~l o o ~ ~ ~ o s~
¢ U~ x ¢ a E~ *
.,` 11~6 9 _ Q . loo~
-o o o, ~ o ll F O .~ o ¦
¦ o ¦ ¦
,:
~1 C O ~ ~ ¦ ¦ ¦ ¦ ¦
Tl ' . , ~S , o ,~ . - .
V ~
a~ - ' . ' - .
a~ . .
. ~ V~ V
,, p, h .... U~ V X '' . ' ~ O O ~
- c~ I ~ h
4 ~ ~o C _~ b o~ .
V E-l 0~ bD P o V
~ ~ ~ "C5 rl V rl 10 ~4 +, c o ~0~ C 1 ,~ ,y F
~~ ~ U~ O ~
o ' ~ ~i V~
", o y ..
1:1346t~9 - lo - Q.l~og Example l ~ gel containing ~0% by weigh-t of comminuted tomato (28-30% solids) was pr~pared by mixing together an alginate phase and a comminuted food phase, formulated as shown in the accompanying table, and allowing -the mix to set under shear free conditions. q'he gel was cut in-to parallelepipeds with edges varying between 0.~-2.0 cm which were dried on a commercial through draught drier at 75C for ~ hours. The dried product had an average mois-ture content of 8.7% and rehydrated.in boiling water after ca one minute to provide tomato slivers of excellent taste and pleasant texture.
Example 2 A gel containing ~0/0 by weight of comminuted c~oked . 15 chicken was prepared as in Example 1 using the formulations for the alginate phase and the comminuted food phase shown in the accompanying table The gel was cut into cubes o~
0.8 cm edge which were dried on a through draught drier at 70C for three hours. The dried product had an average moisture content of 8.1% and on rehydration in boiling water attained a fibrous texture somewhat akin to cooked chicken after two minutes.
Example 3 A gel containing 30% by weight of comminuted red pepper was prepared as in Example 1, u~.ing the formulation show.n in the accompanying table. The gel was cut into parallelepipeds (1.5 cm x 0.6 cm x 0 ~ cm) which were 6~9 .looq dried on a bcnch--scate ilu;dised bcd drier (~'odel FBD/L72*
ex P~L Eng-ineer~ng Ltd) at 70C for 2.5 hours. The result;ng dried -product of average moistllle content 6.1~o still retained its strong red colour after nine montll~ storage and rehydrated in boiling ~ater aftcr ca. one n]inute to provide ~imulatcd pepper picces with excellent colour, flavour and texture.
. * Trade Mark ***
V E-l 0~ bD P o V
~ ~ ~ "C5 rl V rl 10 ~4 +, c o ~0~ C 1 ,~ ,y F
~~ ~ U~ O ~
o ' ~ ~i V~
", o y ..
1:1346t~9 - lo - Q.l~og Example l ~ gel containing ~0% by weigh-t of comminuted tomato (28-30% solids) was pr~pared by mixing together an alginate phase and a comminuted food phase, formulated as shown in the accompanying table, and allowing -the mix to set under shear free conditions. q'he gel was cut in-to parallelepipeds with edges varying between 0.~-2.0 cm which were dried on a commercial through draught drier at 75C for ~ hours. The dried product had an average mois-ture content of 8.7% and rehydrated.in boiling water after ca one minute to provide tomato slivers of excellent taste and pleasant texture.
Example 2 A gel containing ~0/0 by weight of comminuted c~oked . 15 chicken was prepared as in Example 1 using the formulations for the alginate phase and the comminuted food phase shown in the accompanying table The gel was cut into cubes o~
0.8 cm edge which were dried on a through draught drier at 70C for three hours. The dried product had an average moisture content of 8.1% and on rehydration in boiling water attained a fibrous texture somewhat akin to cooked chicken after two minutes.
Example 3 A gel containing 30% by weight of comminuted red pepper was prepared as in Example 1, u~.ing the formulation show.n in the accompanying table. The gel was cut into parallelepipeds (1.5 cm x 0.6 cm x 0 ~ cm) which were 6~9 .looq dried on a bcnch--scate ilu;dised bcd drier (~'odel FBD/L72*
ex P~L Eng-ineer~ng Ltd) at 70C for 2.5 hours. The result;ng dried -product of average moistllle content 6.1~o still retained its strong red colour after nine montll~ storage and rehydrated in boiling ~ater aftcr ca. one n]inute to provide ~imulatcd pepper picces with excellent colour, flavour and texture.
. * Trade Mark ***
Claims (10)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A dehydrated edible product which has been obtained by a method comprising drying a composition which comprises a finely divided foodstuff dispersed in a calcium-ion-containing edible gel selected from alginate and low-methoxy pectate gels which has not been subjected to aeration and which has a gel strength corresponding to a yield stress of at least 200 grams when a cylinder of the gel 12 mm in diameter and 12 mm high is subjected to compression between plates moving together with a speed of 5 cm/minute.
2. A dehydrated edible product according to claim 1, wherein the gel has been produced by a method comprising mixing solid calcium sulphate particles rapidly throughout a gellable aqueous alginate or low-methoxy-pectate sol and then under shear-free conditions allowing solid calcium sulphate to dissolve and the mixture to gel.
3. A dehydrated edible product according to claim 1, wherein the gel has been produced by a method comprising rapidly making a mixture comprising an alginate or low-methoxy-pectate sol, a source of calcium ions that in the absence of an agent capable of releasing calcium ions provides insufficient calcium ions to gel the sol, fruit pulp or puree and an agent capable of releasing calcium ions, and allowing the mixture so made to gel under sub-stantially shear-free conditions.
4. A dehydrated edible product according to claim 1, wherein the gel strength corresponds to a yield stress of at least 350 grams under the defined conditions.
5. A dehydrated edible product according to claim 1 which gives substantial rehydration in 60-120 seconds of immersion in hot water.
6. A dehydrated edible product according to claim 1 which has been air-dried at from 60°C to 80°C.
7. A dehydrated edible product according to claim 1 which has a moisture content in the range 4-12% by weight.
8. A dehydrated edible product according to claim 1 which further comprises a texture modifying agent selected from caseinates, albumen, gelatin, starch derivatives, cellu-lose derivatives, carrageenans, and xanthans.
9. A rehydrated edible product formed by rehydrating a dehydrated edible product according to claim 1 in hot water for up to 20 minutes.
10. In a process of producing a dehydrated edible product by drying a calcium-ion-containing edible gel selected from alginate and low-methoxy pectate gels, the improvement which comprises making an edible gel with a finely divided foodstuff dispersed therein, free of subjection to aeration and with a gel strength corresponding to a yield stress of at least 200 grams when a cylinder of the gel 12 mm in diameter and 12 mm high is subjected to compression between plates moving together with a speed of 5 cm/minute, and drying said gel to form a rehydratable dehydrated product.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB7836121 | 1978-09-08 | ||
| GB36121/78 | 1978-09-08 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1134669A true CA1134669A (en) | 1982-11-02 |
Family
ID=10499534
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000335286A Expired CA1134669A (en) | 1978-09-08 | 1979-09-07 | Dehydrated edible products |
Country Status (17)
| Country | Link |
|---|---|
| JP (1) | JPS5539799A (en) |
| AT (1) | AT374090B (en) |
| AU (1) | AU537366B2 (en) |
| BE (1) | BE878702A (en) |
| CA (1) | CA1134669A (en) |
| CH (1) | CH643989A5 (en) |
| DE (1) | DE2936455A1 (en) |
| DK (1) | DK374779A (en) |
| ES (1) | ES483956A1 (en) |
| FR (1) | FR2435210B1 (en) |
| GB (1) | GB2032242B (en) |
| IE (1) | IE48545B1 (en) |
| IT (1) | IT1119934B (en) |
| LU (1) | LU81665A1 (en) |
| NL (1) | NL7906747A (en) |
| SE (1) | SE7907499L (en) |
| ZA (1) | ZA794678B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3242205A1 (en) * | 1982-11-15 | 1984-05-17 | Pfanni-Werke Otto Eckart KG, 8000 München | Shape-stable, preformed potato product which can be boiled, process for the production thereof, and use thereof |
| GB8502124D0 (en) * | 1985-01-29 | 1985-02-27 | Spillers Foods Ltd | Pet food |
| US5393546A (en) * | 1993-02-26 | 1995-02-28 | Rich-Seapak Corporation | Method for two phase conveyance of a product |
| US5578337A (en) * | 1995-02-02 | 1996-11-26 | Rich Sea-Pak Corporation | Process for extruding gelled product |
| DE10044244C1 (en) * | 2000-09-07 | 2002-03-14 | Bestfoods De Gmbh & Co Ohg | Process for the production of tomato flakes |
| GB0203431D0 (en) * | 2002-02-13 | 2002-04-03 | Mars Inc | Gel |
| JP4900952B2 (en) * | 2007-05-11 | 2012-03-21 | 独立行政法人農業・食品産業技術総合研究機構 | Process for producing foods with improved chewing and mouth retention characteristics |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1207197B (en) * | 1962-07-13 | 1965-12-16 | Obipektin A G | Process for the production of a dry vegetable matter suitable for the production of puddings, jelly or jelly |
| DE1692694A1 (en) * | 1962-09-07 | 1972-03-16 | Kelco Co | Process for the production of a canned dish with the addition of a water-soluble alginate |
| US3197312A (en) * | 1963-02-26 | 1965-07-27 | Gerber Prod | Process for preparing reconstitutable food products |
| DE1517016A1 (en) * | 1965-10-13 | 1969-05-14 | Emig & Co | Process for the production of storable gelling fruit juice concentrate from naturally pure fruit juices |
| GB1191243A (en) * | 1968-08-07 | 1970-05-13 | Rogers Brothers Company | Improvements in or relating to the preparation of Preformed Food Products |
| US3608578A (en) * | 1969-10-08 | 1971-09-28 | Alan Martin | Handtool-mounting assembly |
| GB1302275A (en) * | 1970-03-26 | 1973-01-04 | ||
| GB1369198A (en) * | 1970-11-16 | 1974-10-02 | Unilever Ltd | Fruit-like food product |
| FR2185367A1 (en) * | 1972-05-23 | 1974-01-04 | Atom Sa | Powdered gelling agent for tart fillings - obtained by simultaneous dehydra-tion of a gelling agent with a food product |
| DE2437721A1 (en) * | 1973-08-07 | 1975-04-03 | Uncle Ben S Australia Pty | FEED AND METHOD FOR MANUFACTURING IT |
| GB1531219A (en) * | 1974-12-04 | 1978-11-08 | Unilever Ltd | Food product |
| IE48475B1 (en) * | 1978-09-08 | 1985-02-06 | Unilever Ltd | Processes for the preparation of gels,products obtained thereby,and their use |
-
1979
- 1979-09-03 IE IE1670/79A patent/IE48545B1/en not_active IP Right Cessation
- 1979-09-05 ZA ZA00794678A patent/ZA794678B/en unknown
- 1979-09-06 AU AU50639/79A patent/AU537366B2/en not_active Ceased
- 1979-09-06 FR FR7922308A patent/FR2435210B1/en not_active Expired
- 1979-09-06 ES ES483956A patent/ES483956A1/en not_active Expired
- 1979-09-07 CA CA000335286A patent/CA1134669A/en not_active Expired
- 1979-09-07 JP JP11508879A patent/JPS5539799A/en active Granted
- 1979-09-07 DK DK374779A patent/DK374779A/en unknown
- 1979-09-10 AT AT0595079A patent/AT374090B/en not_active IP Right Cessation
- 1979-09-10 CH CH815379A patent/CH643989A5/en not_active IP Right Cessation
- 1979-09-10 NL NL7906747A patent/NL7906747A/en not_active Application Discontinuation
- 1979-09-10 IT IT68796/79A patent/IT1119934B/en active
- 1979-09-10 BE BE0/197086A patent/BE878702A/en not_active IP Right Cessation
- 1979-09-10 GB GB7931376A patent/GB2032242B/en not_active Expired
- 1979-09-10 LU LU81665A patent/LU81665A1/en unknown
- 1979-09-10 SE SE7907499A patent/SE7907499L/en not_active Application Discontinuation
- 1979-09-10 DE DE19792936455 patent/DE2936455A1/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| NL7906747A (en) | 1980-03-11 |
| SE7907499L (en) | 1980-03-09 |
| DK374779A (en) | 1980-03-09 |
| AU537366B2 (en) | 1984-06-21 |
| AU5063979A (en) | 1980-03-13 |
| ZA794678B (en) | 1981-04-29 |
| CH643989A5 (en) | 1984-07-13 |
| JPS6326974B2 (en) | 1988-06-01 |
| IT7968796A0 (en) | 1979-09-10 |
| IE48545B1 (en) | 1985-02-20 |
| LU81665A1 (en) | 1980-04-21 |
| DE2936455A1 (en) | 1980-03-20 |
| ATA595079A (en) | 1983-08-15 |
| FR2435210A1 (en) | 1980-04-04 |
| IE791670L (en) | 1980-03-08 |
| DE2936455C2 (en) | 1988-12-22 |
| JPS5539799A (en) | 1980-03-19 |
| BE878702A (en) | 1980-03-10 |
| GB2032242A (en) | 1980-05-08 |
| IT1119934B (en) | 1986-03-19 |
| GB2032242B (en) | 1983-03-30 |
| ES483956A1 (en) | 1980-10-01 |
| FR2435210B1 (en) | 1985-07-12 |
| AT374090B (en) | 1984-03-12 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |