CH627054A5 - Process for preparing a foodstuff preparation or animal feed preparation. - Google Patents

Description

The invention relates to a method for producing a food or feed preparation which consists at least partially of a solid food or feed in an aqueous phase with a pH of 5 to 8.5 and in which the aqueous phase is formed by a pectate has a degree of esterification of less than 20%, is thickened or gelled.

A variety of gelling agents, binders and thickeners are used in the food industry, such as tang extracts, gelatin, modified starch, caseinates, egg albumin and galactomannan gum, to make products such as meatballs, dozed ham and pet foods. However, these materials have the disadvantage that they come from raw materials that are available in relatively small quantities or for which the annual quantity depends on the irregularities in wind and tides. In addition, these materials are often expensive, which is in part a result of the careful cleaning procedures that must be performed when processing them.

In contrast, the raw material sources for pectin are available in abundance, since pectin substances are found in the tissues of all green land plants and can be obtained continuously from a variety of waste products, such as from citrus pulp and citrus peel and from pressed apple fruit pulp. In particular, citrus peel and similar sources of protopectin are available in huge quantities. For example, in the years 1972 and 1973 the state of Florida, USA alone produced some 600,000 tons of dried citrus waste, the majority of which was used as animal feed. This citrus waste results from the extraction of fruit juice from oranges, lemons and other citrus fruits and consists of the skin and the pulp, which makes up about 40 to 60% of the total fruit.

Although a small part of the shell is dried and used for the production of high and low methoxypectins, the main part is used as animal feed, as there has been no other possible use for this material. In particular, the orange peel poses some problems for the pectin producers because it is very difficult to filter and has a high content of enzymes that attack the pectin molecule.

About 30 years ago, Wilson (in U.S. Patent No. 2,132,065) invented a process for making a raw alkaline deesterified pectate pulp. However, it appears that this product has not found a significant market and has not been manufactured.

Pectin substances are complex colloidal carbohydrate compounds that occur in plants or can be produced from plants. They mainly consist of polymers of a-D-galacturonic acid, although small amounts of neutral sugars such as rhamnose, xylose and gulose can also be present in the main polygalacturonic acid structure or as side chains. The carboxyl groups of the polymers can be esterified with methyl groups to a greater or lesser extent and non-esterified groups can be partially or completely neutralized by one or more bases. The water-insoluble pectin that is found in plants is known as protopectin and, with limited hydrolysis, gives pectic acids, which have a significant proportion of methyl ester groups, and pectins, which are now the water-soluble pectic acids, which are suitable with sugar and acid Conditions form gels. Pectic acid is the name for the colloidal polygalacturonic acids which are essentially free of methyl ester groups and which are formed by the almost complete hydrolysis of other pectic substances.

The gelling behavior of the pectin substances depends critically on the proportion of methoxylated galacturonic acid residues.

5

10th

15

20th

25th

30th

35

40

45

50

55

60

65

3rd

627 054

For a compound fully esterified with methyl groups, i.e. with a degree of esterification (D.E.) of 100%, the methoxy group weight fraction is approximately 15%. The currently available pectins for gelling purposes can be divided into two classes:

1. The high methoxy pectins with a D.E. of over 50%, which form gels of the traditional jam type. Pectins of this type only form gels at pH values below 3.5 and in the presence of compounds that are believed to dehydrate the pectin molecule. Generally, amounts of sugar above 60% are used for this purpose, although substances such as alcohol or glycerin could also be used. These highly methoxylated pectins are mainly used as a gelling agent for preserves and for jams.

2. The so-called low methoxy pectins, in which between 20 and 40% of the galacturonic acid residues are usually esterified. The pectins of this type can form gels in the absence of sugar over a wide pH range, but require the presence of divalent alkaline earth metal ions. They have their greatest stability in the pH range 4.0 to 4.5, especially when the pectin gel is subjected to a heat treatment (see British Patent No. 814 549). Lower methoxy pectins are used as gelling agents, for example in food products, such as in diet jams and fruit milk desserts. The commercially available low methoxy pectins are usually made from the high methoxy pectins either by treatment with acids for an extended period of time or by exposure to ammonia in alcoholic systems. In the latter case, the resulting pectin product may contain some galacturonic acid residues with amido groups attached to the carboxyl groups.

In some cases, it is now desirable to produce gelled or thickened food or feed close to neutral pH, subjecting them to heat treatment for pasteurization or sterilization. The texture of the gel required can vary from a firm, permanent jelly to a viscous gravy. Such products generally consist initially of meat or fish, but can also consist of vegetables or other foods. It has been found that when using either high methoxy pectins or pectins with a methoxy group content of 20 to 40%, it is not possible to produce satisfactorily thickened or gelled, dozed products at these heat conditions and pH values. It is believed that the reason for this is that the pectins of these types depolymerize at high temperatures and neutral pH values and thereby lose their gelling properties.

We have now found that when using pectin substances with less than 20%, preferably less than 10%, of methylated carboxyl groups, the molecule has sufficient heat stability to have its gelling or thickening properties in products at a neutral or nearly neutral pH after Maintain heat treatment. These substances can therefore be used as gelling or thickening agents or as binders in pasteurized, sterilized, dozed or other heat-treated food and feed preparations.

For the sake of simplicity, the pectin substances with a degree of esterification below 20% are referred to below as pectates. This expression not only includes the ideal case in which there are actually no longer any methoxy groups, but also the pectinates with a degree of esterification of up to 20%. The preparation of the pectates by cold alkaline hydrolysis of protopectin is described in Wilson U.S. Patent No. 2,132,065.

The invention therefore relates to a method of the type mentioned at the outset, which is characterized in that a pectate or a natural pectin source of such a type with a degree of esterification of less than 20% is dissolved in an aqueous phase, the latter thickening or gelling on cooling, and that the liquid phase is mixed with at least one solid food or feed, whereby a food or feed preparation with a pH of 5 to 8.5 is obtained.

The present pectates are particularly valuable for thickening or gelling neutral, meat-containing foods, the pH values of which are in the range from 5 to 8.5, in particular from 6.0 to 7.5. These food and feed preparations are usually heat-pasteurized or sterilized and can be filled into hermetically sealed containers, for example in cans. They can have the stiffness properties of a gel or the viscosity and usually still the pseudoplastic or thixotropic properties required by thickened products, as explained in more detail below.

The pectin substances that can be used for the present process are not only purified or isolated pectates, but also raw natural pectin sources, such as apple, citrus or sugar beet residues, in which, if necessary, their degree of esterification is reduced to below 20%, for example by alkali or enzymes. Usually, natural pectin substances have to be carefully esterified, for example by alkaline hydrolysis or by an enzyme such as pectin esterase. However, such a gentle de-esterification is not necessary if a natural protopectin source is used, in which the degree of esterification is below 20%, because, for example, the source contains pectin esterase. Moreover, with such a source containing an enzyme, the mere maceration process on the starting material or the addition of the source material to a substantially neutral food preparation prior to pasteurization or sterilization can cause a sufficient reduction in the degree of esterification that the pectin source uses for the present food or feed preparation can be.

If e.g. Orange peel is ground in small particles, then neutralized for about 30 minutes with an alkali such as sodium carbonate, preferably to a pH of 7 to 8, then washed out and dried to remove sugars and unpleasant soluble compounds, so the ground product can be used as Thickening or gelling agents can be used for canned food or feed preparations. Since the majority of the flavors of the orange and colorant lie in the surface of the shell (flavedo layer), it is advantageous if this flavedo layer is removed before treatment if the shell is used for thickening or gelling meat or meat, for example Fish products should be used. Thus, the less characteristic albedo layer is used. Peeling techniques for removing the orange flavedo layer from squeezed orange halves are already known several times.

The reaction mechanism by which the protopectin in the shell is converted into a gelling agent has not yet been fully elucidated. Although the present food or feed preparation and its preparation does not depend on any theory for its implementation, one possible explanation for the process is that enzymes released during the crushing of the orange peel at least partially demethoxylate the pectin molecule, which is likely to be found in hemicelluloses or other substances is bound in the proto-pectin configuration and that during the subsequent heat treatment of the essentially neutral ones

5

10th

15

20th

25th

30th

35

40

45

50

55

60

65

627 054

4th

A further de-methoxylation and solubilization of the pectin takes place in food or feed preparation. It is believed that the resulting pectate then reacts with alkaline earth metal ions in the food or feed preparation and that it is thickened or gelled.

It is believed that any hydrolysis or other treatment of the pectin does not result in a substantial reduction in molecular weight, as this would affect its gelling and thickening ability. Furthermore, it is believed that the results which are characteristic of the present invention are achieved with a higher degree of esterification when the deesterification is carried out with an enzyme than when it is accomplished in any other way. This is probably a result of the gradual hydrolysis present, as opposed to the arbitrary removal of the methoxy groups along the chain when acid or alkali hydrolysis is used. This is particularly noteworthy in the case of stronger heat treatments, for example when heating dozed products, and it is believed that the degree of depolymerization of the pectate under these conditions is lower for an enzyme deesterified material.

The degree of esterification can be determined by measuring the methoxy group content of the substance and also its content of galacturonic acid. Although a modified "Hinton's saponification method" is usually used to measure the methoxy group content of high methoxy pectins, it has been found that this technique can give inaccurate results if the samples to be tested are raw sources of protopectin. This is probably due to a further reaction with other components, for example with protein, of the test material.

Both the modified saponification process and an even more specific process were used, the latter being based on gas / solid-state chromatography along the lines proposed by Krop (Food Science and Technology, Edition 7, 1974, No. 1). Both methods gave the same results for raw low methoxy group protopectin sources, i.e. with the preferred starting material of the invention.

Modified saponification process A sufficiently large sample of finely ground, dried material (usually 2 g, with a maximum of 0.02 g of methanol being released) is stirred with 250 ml of water and heated on a boiling water bath for 20 minutes with occasional stirring. The mixture is then macerated using a high-speed stirrer. The dispersion is cooled to 20 ° C. and neutralized to pH 8.4 with an n / 10 sodium hydroxide solution, a pH electrode being used to determine the end point. Then 20.00 ml of n / 10 NaOH are added and the whole is left to stand for 20 minutes after stirring. Then 20.00 ml of n / 10 HCl are added and the excess hydrochloric acid is determined by titration with n / 10 sodium hydroxide solution to pH 8.4 as the end point, again using a pH electrode to determine the end point. Titer = B ml.

»,, B X 0.3104

% Methoxy group =

Weight of sample

GSC method 2 g of finely ground, dried material are stirred with 100 ml of water and heated on a boiling water bath for 20 minutes with occasional stirring. The mixture is then macerated in a high-speed stirrer. The dispersion is cooled to 20 ° C. and 20 ml of an in sodium hydroxide solution are added with stirring. After standing for 20 minutes at 20 ° C., 5 ml of 50% concentrated hydrochloric acid are stirred in and the whole is made up to 200 ml with distilled water. The dispersion is then left to stand for 10 minutes for the precipitation to settle.

The methanol content of the supernatant liquid is then determined by means of gas chromatography, using the same conditions as those described by Krop in the literature reference already mentioned.

The galacturonic acid content of the sample is determined by first repeating the above-described GSC procedure up to and including the step in which the mixture is left to stand for 20 minutes with a sodium hydroxide solution 15 and then 20 ml of concentrated hydrochloric acid are added with stirring . However, 800 ml of propan-2-ol are then added and the dispersion is left to stand for 30 minutes.

The precipitated solid is filtered off on a «Buchner» -20 funnel and carefully washed out with 60 percent by volume propan-2-ol in water. The solid is then dispersed in water, 10.0 ml of 0.1N sodium hydroxide solution are added and the solid is dispersed using a high-speed mixer. The dispersion is then titrated to pH 8.4 with 0.1 in sodium hydroxide solution, using a pH measuring device. Titer = A ml.

»~. •• (A + 10) x 0.9707

% Galacturonic acid = - ^ -: ——

Weight of sample

30th

% Degree of esterification =

% Content methoxy group% galacturonic acid content x 625.5

The pectates are usually obtained as their alkali metal salts and a di- or trivalent metal cation should be present in a food or feed together with the pectate if a satisfactory gel is to be obtained. If only a thickening effect is required, there need not be many metal ions. The addition of such ions can be avoided if metal ions are naturally present in the food product or in the pectin source or in the pectate itself. The preferred metal ion is calcium and suitable salts for addition to the preparation are i.a. a. the dicalcium phosphate dihydrate, the calcium sulfate dihydrate, calcium citrate, calcium lactate and calcium chloride. 45 Furthermore, it is desirable that the composition of the food or feed preparation include a sequestering agent or a chelating agent. This is particularly important if a raw protopectin source is used, if the pectate is in the form of a di- or trivalent metal salt or if the product has a naturally high content of divalent or trivalent metal ions.

Suitable sequestering agents include the sodium tri-polyphosphate, sodium hexamethaphosphate and trisodium ci-55 occurred. A chelating agent is used to retard gel formation, which allows easier handling of the cold mixture and easier filling, for example in cans. Furthermore, heat penetration is faster during pasteurization or sterilization. 60 If meat is present, an alkaline chelating agent makes it possible to counteract the drop in pH, which could be observed after adding di- or trivalent salts to meat. The formation of acidic conditions can also be impaired by the addition of an alkali such as sodium hydroxide or an alkaline buffer.

The amount of pectate or raw deesterified pectin source required to form a thickened or gelled local

5

627 054

rank or feed preparation can vary widely. When using a pure pectate, the amount can be from 0.1 to 10% by weight, based on the preparation, but the amount is preferably from 0.5 to 2.0% by weight.

If a raw deesterified pectin source is used, the amount of this pectin source (as dry substance) can be between 0.1 and 20% by weight, based on the preparation, but preferably 0.5 to 3% by weight. The raw deesterified pectin source should contain more than 5% pectin (better still more than 10% pectin) in the dry matter.

The raw de-esterified pectin qïiëfle can be used either in dried form or, for example, if the consumption is close to the place of manufacture, without drying if the required amounts correspond to the solids content of the raw de-esterified pectin source.

For the preferred aspects of the present invention, it has been found that the de-esterified citrus peel has a surprisingly effective gelling and thickening property. It was found, for example, that a meat product which was gelled using 1.5% by weight of orange peel was firmer than a similar product which was gelled with 1.0% by weight of pure pectate. This is very surprising since the analysis showed that the orange peel only contained 30% pectin (expressed as galacturonic acid). The orange peel can be subjected to alkaline deesterification, but it has been found that this is not an essential process for the purposes of the present invention.

The dried treated peel contains approximately 20 to 45% by weight of pectin (expressed as galcturonic acid), depending on the type of fruit, degree of ripeness, variety and other factors, as well as on the remaining dry solids, which contain hemicellulosic, araban and other fiber. New food-conscious thinking tends to show that such cellulose materials are extremely good for health in the amounts in which they are added to the food through such inclusions. Another advantage of using raw materials, such as treated shell for the present food or feed preparation, is the low calorific value of this material. Together with the properties described above, this results in a useful application in slimming and / or diabetic foods, whereby the treated dish can be used to use the required water-binding properties instead of the high-calorie water-binding agents such as starch.

While a variety of foods, such as vegetables, fruits or sauces, can be thickened or gelled through the use of pectate or through the use of treated protopectin substances, the use of pectate or from treated protopectin sources is particularly advantageous in the production of canned meat preparations . Here, the presence of the insoluble, non-pectin-containing material from the raw material, such as, for example, comminuted shell, is covered by the meat fibers, which result after heat coagulation of the soluble meat protein.

The most useful property with certain gelling systems is that of thermoreversibility. A thermoreversible gel can be defined for the present purposes as a gel that has a melting point and a solidification point within the temperatures encountered in the manufacture and use of the gel system. It has been found that the melting point and the solidification point in the pectate gels according to the invention can be set by raising or lowering the available calcium ion content or the content of other non-toxic di- or trivalent metal ions in the food or feed preparation. The utility of calcium or other metals to react with the pectate depends not only on the amount of calcium or other metal present, but also on the type of metal salt used and the type and amount of sequestering agent present.

Thus, food preparations which are heat-stable can be formed at a high content of useful calcium, while thermoreversible gelled or thickened preparations can be obtained at a low content of useful calcium.

It has also shown that a thickened food or feed preparation, for example in which the aqueous phase has an increased viscosity, either through the direct use of relatively large amounts of raw or pure pectate sources or better through the use of significantly smaller amounts of the raw or pure Pectate source can be prepared in the presence of additional calcium ions and a sequestering agent. These lower amounts are at a concentration at which a coherent gel structure cannot form, but instead a viscous and usually pseudoplastic solution is formed.

It has also been found that when flea seed pods or vegetable gums are added to food or feed mixtures containing orange peel, an unexpected synergistic reaction occurs during the heating process and a firmer, tougher, more elastic gel structure is obtained in the final preparation than with a single system . Flea seed pods and plant gums originate from a group of plants belonging to the Plantago species and which are used in various ways in pharmacy.

Although citrus peel has proven to be particularly favorable for the present preparation, there are also other protectin sources, such as, for example, apple or pear pulp, and sugar beet residues are also very useful for the present preparation.

In the preparation of the present food or feed preparation, solid foods are mixed together with an aqueous solution of pectate, preferably a compound with alkaline earth metal ions and a sequestering agent, the mixture is heat-treated and then cooled, the aqueous solution thickening by gelling the pectate.

This process can be done with a variety of foods and in a variety of circumstances. For example, the pectates can be used in the production of food or feed in sealed packages or containers, for example cans. These preparations are, for example, ham, meatballs and pet food, in particular for dogs and cats, and also food and feed preparations which have a thickened aqueous medium, such as stews and soups. Although it depends on the useful calcium content, the pectate gel can melt below the sterilization temperature of the cans, whereby the pectate medium repeats its gelling properties and settles again on cooling.

The pectates can also be used as binders to create a firm texture in artificial products, such as sausages, or in fillings for meat cakes. These preparations do not reach temperatures as high as those used in canned food during their manufacture, but they are at least pasteurized. Pasteurization can be defined as an application of sufficient heat, usually at temperatures below 100 ° to completely eliminate plant bacteria, while sterilization involves the application of heat at temperatures above 100 °

5

10th

15

20th

25th

30th

35

40

45

50

55

60

65

627 054

6

both the vegetative bacteria and the spores are eliminated.

Further examples of the use of pectates as binders are, for example, their possible uses in the production of meat substitutes or shaped pieces of meat, these being able to maintain their integrity, for example in cans. Such forms of preparation can be, for example, either by forms such as e.g. by extrusion, a mixture of shredded pieces of meat or meat offal or from vegetable protein together with the pectate and the desired sequestering agent. This preparation can be aftertreated in a solution containing alkaline earth metal ions.

Furthermore, the pectates can also be used as binders for semi-moist food or feed preparations, these being stabilized by including sufficient water-soluble solutes to reduce the water activity to 0.65 to 0.85 and by including an antifungal agent.

The preferred compositions of preparations which are to contain a pectate gel or thickening agent according to the invention depend on the type of preparation concerned.

In the case of dozed heisch or heisch by-products, the preferred preparations contain 20 to 95% by weight of heisch or heisch by-products, 0.1 to 5% by weight of pectate (or 0.1 to 10% of crushed citrus peel, based on the dry matter), 0 to 5% by weight of acceptable non-toxic alkaline earth metal compound, 0 to 5% by weight of sequestering agent and 0 to 5% by weight of water (or 50 to 95% by weight of moisture in the preparation).

In the case of molded heish products, including sausages, which are produced by binding shredded heisch or heisch by-products, in the preferred compositions they contain 40 to 95% by weight of heisch or heisch by-products, 0.1 to 5% by weight of pectate (or 0.1 up to 10% by weight of crushed citrus peel, based on the dry matter), 0 to 5% by weight of acceptable alkaline earth metal compound, 0 to 5% by weight of sequestering agent and 20 to 50% by weight of water (or 50 to 95% by weight % Moisture content in the preparation).

In the case of artificial haystacks made from Heis substitute, for example from vegetable proteins, the preferred compositions contain 5 to 50% by weight of vegetable protein, 0.1 to 5% by weight of pectate (or 0.1 to 10 % By weight of crushed citrus peel based on dry matter), 0 to 5% by weight of acceptable alkaline earth metal compound, 0 to 5% by weight of sequestering agent and 20 to 50% by weight of water (or 50 to 95% by weight of moisture in the final product).

The following are some examples of the preparations according to the invention and the production of almost neutral preparations, the stability of the gelling or thickening agent when exposed to heat is also particularly shown.

All parts and percentages relate to weight unless otherwise stated in the text.

Example 1 Use of Isolated Pectate

5 g of a commercially available sodium pectate preparation ("Sodium Polypectate", Sigma Chemical Company), which had approximately 1% residual methoxy groups, was dissolved in 200 ml of water and added to 250 g of chopped lungs. A slurry of 20 g of dicalcium phosphate dihydrate (CaH-P04-2H20) and 5 g of sodium tripolyphosphate (Na5P3Oio) in 50 ml of water was added to the lung / polypec-tat mixture with stirring and the liquid mixture filled in cans of 450 g content, sealed and sterilized in a steam autoclave at an excess pressure of 1.4 kgf / cm 2 for one hour.

After cooling, the cans were opened and the lung pieces were found embedded in a firm, clear and coherent jelly. The pH of the product was 6.2.

For comparison and demonstration of the effect when using pectins with a higher methoxy group content, this example 1 was repeated, but with the exception that the sodium pectate used above was replaced by the same amount by weight of a pure low methoxy pectin with a D.E. of 35% (H.P. Bulmer Ltd.) was replaced. The sterilized product consisted of boiled lung pieces in a thin aqueous liquid and had a pH of 6.1.

In the further repetition of this example, instead of the sodium pectate, an equal amount by weight of a commercially available low-methoxy-pectinamide preparation with a degree of esterification of 20 to 33% and an amide content of 20 to 25% (manufactured by Cesalpinia) was used , the sterilized product consisted of boiled pieces of lung in a thin aqueous liquid and had a pH of 6.1.

Example 2

5 g of a commercially available sodium pectate preparation ("Sodium Polypectat", Sunkist Growers), which had essentially no methoxy groups, were dissolved in 150 ml of water and 288 g of a mixture of Heischabfallstue- ken, which is normally used for dog food in cans will be added. A slurry of 20 g of dicalcium phosphate and 5 g of sodium tripolyphosphate in 60 ml of water was added with stirring and the mixture was filled into cans and the procedure was as in Example 1.

After cooling, the cans were opened and the product resulted in a uniform pack of meat waste, which was surrounded by a clear coherent jelly. The pH of the product was 6.2.

Example 3

Example 1 was repeated, except that the 20 g of dicalcium phosphate was replaced by 5 g of calcium sulfate dihydrate (CaS042H20).

The sterilized product was similar in appearance to the product described in Example 1, although the edge of the jelly had a somewhat softer structure. The pH of the product was 6.5.

Example 4

Example 1 was repeated again, except that only 5 g of dicalcium phosphate were used instead of 20 g and that the 5 g of sodium tripolyphosphate were replaced by 0.25 g of sodium hydroxide.

The sterilized product consisted of pieces of lung embedded in a soft, coherent jelly and had a pH of 6.4.

Example 5

Use of freshly chopped orange peel a) Preparation of the treated orange peel:

In the case of 5.2 kg Navel oranges from South Africa, the Havedo layer was removed using a reaming device. Then the oranges were cut in half and the juice squeezed out. The resulting dish (3.45 kg) was rotated through a Heischwolf equipped with a 5 mm plate. The chopped bowl was washed with 21 tap water and squeezed out in a mousselin bag. 4.16 kg of the washed orange pulp were obtained. The pH of the treated dish was 5.2.

5

10th

15

20th

25th

30th

35

40

45

50

55

60

65

7

627 054

b) Production of a gelled meat product:

Regulation:

Crushed lungs 150 g

Meat waste 150 g

Water 37.5 g

Sodium tripolyphosphate 6.25 g

Calcium sulfate dihydrate (finely ground) 5.00 g

Treated bowl 150 g

The ingredients were mixed in a bowl and enough sodium carbonate (approximately 0.4 g) was added to bring the pH of the mixture to 7.5 and left to stand for 2 hours to reduce the degree of esterification of the pectin content below 20% . For this purpose, the mixture was filled into cans, these were sealed and sterilized at a pressure of 1.68 kp / cm 2 for 50 minutes. After standing overnight, the cans were opened and a coherent pack of meat was found, which consisted of pieces of meat suspended in a firm, crumbly, clear jelly. The product had a pH of 6.0.

Example 6

Use of dried orange peel a) The dried pulp was produced as in Example 5, with the exception that after the washing and pressing out, the comminuted peel was dried in a fluid bed dryer at 60 ° C. Drying was difficult due to the adhesive properties of the ground shell and the process took a few hours. The degree of esterification of the pectin of the dried peel was below 20%.

b) Production of a gelled meat product:

Chopped lungs

15

%

Meat substitute

10th

%

Cuts of meat

22.5

%

Quay down

2.5

%

Bone meal

5.0

%

Sodium tripolyphosphate

1.25

%

Calcium sulfate dihydrate

1.0

%

Treated peel

3.0

%

Dye solution

0.3

%

Caramel

0.5

%

water

38.95%

The ingredients were mixed together, filled into cans, sealed, and sterilized in an autoclave at 1.68 kp / cm 2 for one hour. After standing overnight, a product resulted which consisted of a firm meat pack, which had pockets made of firm, crumbly jelly. There was little or no orange aroma or taste. The product had a pH of 5.85.

Example 7

Use of orange peel treated with alkali a) 11.56 kg of whole Californian oranges were grated to remove the flavedo layer, halved and the fruit juice squeezed out. The 4.91 kg dish obtained was passed through a meat grinder equipped with a 5 mm plate, washed with 3 kg water and pressed out.

Then 2.5 kg of water were added to the pressed-out dish and the pH was adjusted to 8.5 by adding 55 g of sodium carbonate. The slurry was left to stand at room temperature for 18 hours and then squeezed out in a mousselin bag. The dewatered shell was then dried at 60 ° C in a fluid bed dryer and coarsely ground. The pectin content of the treated dish was 10%. It turned out that the alkali treatment significantly supported the drainage of the shell.

Production of a gelled meat product:

Chopped lungs

14.1%

Fibrous meat

7.8%

Meat substitute

7.0%

Waste meat

3.9%

Bone meal

5.7%

Heisch sections

12.0%

Quay down

7.3%

water

9.9%

Sodium tripolyphosphate

1.1%

Calcium sulfate dihydrate

0.9%

Caramel

0.4%

Dye solution

0.3%

roast meat

Treated peel

2.7%

juice

water

25.7%

The treated bowl was carefully caramelized,

mixed with the dye and water and then added to a mixture of the other ingredients. After thorough mixing, the product was filled into cans, sealed and sterilized at 1.68 kp / cm2 for one hour. After standing overnight, a product was found that consisted of a uniform, firm meat pack with bags of clear, firm, crumbly jelly. The product had a pH of 6.6.

Example 8

Use of alkali-treated orange peel with reduced calcium and sequestering agent content The dried, alkali-treated orange peel from Example 7 was used for the following mixture preparation:

Chopped lungs

20%

Meat substitute

10%

Cuts of meat

20%

Quay down

5%

Ground bones

5%

water

5%

Calcium sulfate • 2H20

0.25%

Treated peel

2.0%

Gravy:

Sodium tripolyphosphate

0.5%

Caramel

0.5%

Dye solution

0.3%

Treated peel

1.0%

water

30.45%

The gravy was prepared in such a way that the gravy ingredients were mixed together outside the treated dish and heated to 90 ° C. and then the treated dish was added with vigorous stirring. After 3 minutes the viscous gravy was added hot to the meat mix and mixed thoroughly. The entire mixture was then filled into cans, sealed and autoclaved at 1.68 kp / cm 2 for 1 hour. After standing overnight, a product resulted which was similar in appearance to the product described in Example 7.

Example 9

Use of alkali-treated orange peel as a thickener without addition of calcium or sequestering agent. The alkali-treated orange peel described in Example 7 was used for the following meat mixture preparations:

Chopped lungs 30%

Minced meat 30%

Water 10%

5

10th

15

20th

25th

30th

35

40

45

50

55

60

65

627 054

8th

Gravy:

Treated peel 3%

Caramel 0.5%

Dye solution 0.3%

Water 26.2%

The treated dish was added to the cold water mixed with the caramel and the dye solution. After mixing for 3 minutes, the resulting slurry was mixed with the meat mixture and the remaining water. The total mixture was then filled into cans, sealed and autoclaved at 1.68 kp / cm2 for one hour. After standing overnight, a product resulted that was not a unitary package and consisted of swollen lumps of meat suspended in a viscous, thick, glossy broth. The pH of the product was 6.3.

Example 10

Use of the orange peel treated with alkali with sequestering agent, but without additional calcium ion

nen

The dried orange peel, treated with alkali, from Example 7 was used for the subsequent hot mix preparation:

Chopped lungs

30%

Minced meat

30%

water

20%

Treated bowl

2%

Gravy mix:

Dried ground orange peel

1 %

Sodium tripolyphosphate

0.25%

Caramel

0.5%

dye

0.3%

water

25.95%

The ingredients for the gravy mix were mixed together, brought to the boil and then added to the meat mixture. After further mixing the mixture. it was filled into cans, sealed and autoclaved for 1 hour at 1.68 kp / cm2. After standing overnight, a product resulted, which consisted of a solid, uniform haypack, which had pockets made of clear, soft, crumbly jelly, especially on the surface of the package. The product had a pH of 6.5.

Example 11 Use of dried, alkali-treated grapefruit peel

South African grapefruits were cut in half, the juice squeezed out and forced through a shredder with a 5 mm plate. The 814 g of the dish thus obtained were washed with tap water and excess water was squeezed out. A further 500 ml of water was then added to form a slurry and the pH was brought from 4.6 to 8.5 by adding 11 g of sodium carbonate. The slurry was allowed to stand at room temperature for 18 hours and then any excess liquid was squeezed off. It was then washed again with tap water, pressed again and then dried in a Hiessbett air dryer at 60 ° C. The treated dish, which contained a pectin content with a degree of esterification below 20%, was ground to a fine powder and then used in the following meat mixture:

Chopped lungs 25%

Minced meat 15%

Fibrous meat 10%

Heisch sections 10%

Water 10%

Sodium tripolyphosphate 1.25%

Calcium sulfate dihydrate 1.0% gravy:

Treated shell 3.0%

Caramel 0.5%

Dye solution 0.3%

Water 23.95%

The treated dish was dispersed in the cold water containing the caramel and dye solution, and this "gravy" was added to the other mix ingredients by careful mixing. The mixture was then filled into cans, sealed and

Autoclaved at 1.68 kp / cm2 for 1 hour. After standing overnight, a product resulted that consisted of a firm, unitary pack that had a layer of soft, crumbly jelly on its surface. The product had a pH of 6.2. The product also had a hay aroma with only a slight hint of grapefruit aroma.

Example 12

Dried lemon peel was made from South African lemons in the same manner described in Example 11 for grapefruit. Also in the example

II described a Heischprodukt prepared using this dried lemon peel. This product consisted of a firm, uniform meat pack with a surface layer of soft, crumbly jelly. The pH of the product was 6.2 and it had a slight lemon aroma.

Example 13

Use of orange peel with psyllium husk Dried orange peel was prepared in the manner described in Example 6, except that it was dried at 90 ° C. The powdered pods were purchased commercially. These two materials were used to make the following gelled meat product:

Heisch mixture:

Shaped Heisch

3.7%

Textured vegetable protein

26.3%

Bone meal

9.3%

Cuts of meat

13.8%

Quay down

9.3%

added water

4.7%

Calcium sulfate dihydrate

0.3%

Hollow seed pod

0.5%

Gravy mix:

Dye solution

0.5%

Caramel

0.9%

Sodium tripolyphosphate

0.5%

water

29.1%

Treated peel

1.0%

The various ingredients of the hay mix were mixed together and the meat stock mixture was added after heating to 95 ° C. and everything was mixed thoroughly. The mixture was then canned and sterilized at 1.68 kp / cm2 for one hour. After cooling and allowing to stand overnight, a product resulted which consisted of a firm heat pack embedded in a firm, tough-elastic gel.

5

10th

15

20th

25th

30th

35

40

45

50

55

60

65

9

627 054

This gel was firmer and tougher than the gels that can be obtained using either only psyllium husk or treated orange peel.

Example 14

a) Production of treated orange peel

10 kg of South African Navel oranges were cut in half, the juice squeezed out and then passed through a meat grinder equipped with a 5 mm plate. The ground shell was washed out with tap water, pressed out, slurried in water and mixed with as much anhydrous sodium carbonate with stirring until the pH was 9.0. The slurry was left to stand for 18 hours and then squeezed, washed, pressed again, and dried on a drum dryer. These roller-dried flakes were ground to a fine powder. The yield was 520 g and the degree of esterification of the pectin content was below 20%.

b) Use for shaped pieces of meat:

Composition:

Treated peel 1.6%

Water 31.7%

Sodium tripolyphosphate 0.2%

Non-fibrous meat cuts 63.3%

Dye solution 1.3%

Caramel 1.9%

The sodium tripolyphosphate, the dye and the caramel were dissolved in boiling water. The treated dish prepared in section a) was then added with vigorous stirring and the solution was intimately mixed with the non-fibrous meat. This mixture was then extruded into spherical pieces in a 10% calcium chloride solution and allowed to stand for 4 hours.

The solid pieces were then removed, washed in water and autoclaved in cans at 1.68 kp / cm 2 for 1 hour in the presence of minced meat.

After cooling, the contents of the cans were examined and it was found that the shaped pieces of meat had the firmness and internal structure of the lungs.

Example 15 Use for simulated pieces of meat:

Composition:

Water 65.3%

Caramel 2.2%

Dye solution 1.5%

Sodium tripolyphosphate 0.3%

Wheat gluten 28.0%

Treated peel 2.6%

The caramel, the dye solution, the sodium tripolyphosphate and the treated skin (produced according to Example 14) were heated to the boiling point in water and then the wheat gluten was added with vigorous stirring.

The mixture was poured into a bowl and allowed to cool. After standing for one hour, the solidified mass was cut into 2 cm pieces and treated in cans with a gelling agent solution for 1 hour at 1.68 kp / cm 2 pressure. After cooling, the artificial pieces of meat had kept their shape and had a firm but rather crumbly structure, similar to that of pre-cooked kidney.

This example showed the possibility of using the treated shell to bind denatured protein-containing substances, which have no aggregation properties, to a coherent mass.

Example 16

Use for a fish / meat dumpling preparation a) Whole Spanish Valencia oranges were grated to remove the flavedo layer, halved and the fruit juice squeezed out. 1 kg of the obtained albedo layer was passed through a meat grinder equipped with a 4 mm plate and mixed with 12 g of anhydrous sodium carbonate for 30 minutes. The albedo layer was squeezed into a mousselin bag and then mixed with the same amount of water for 5 minutes. This mixture was again squeezed out in a mousselin bag and, after crushing through a 2 mm plate, the albedo layer was dried on a drum dryer operating at a pressure of 5.6 kp / cm 2. It could be noticed that the roll-dried material was considerably milder in smell and the color was less yellow than that of the material which had been dried with hot air. The degree of esterification of this material was 10%.

b) The treated dish was then used as an alternative gelling agent compared to a grain binder for a fish / meat dumpling product:

Preparation with the grain binding agent:

Meat by-products

92 pieces

Whitefish

370 pieces

Poultry by-products

186 parts

Grain

375 pieces

Pickle eye

63 parts

Whole blood

322 pieces

water

770 pieces

Cod liver oil

2ó divides.

Milk protein-providing substance

65 parts

Dye solution

19 parts

Caramel

7 parts

Preparation with treated skin:

Meat by-products

92 pieces

Whitefish

370 pieces

Poultry by-products

186 pieces

Treated bowl

94 pieces

Sodium tripolyphosphate

10 parts

Whole blood

322 pieces

water

1051 parts

Cod liver oil

26 parts

Milk protein-providing substance

65 parts

Dye solution

19 parts

Caramel

7 parts

In each of the two cases the ingredients were mixed together, heated to the boiling point and left at that temperature for 5 minutes. The mixture was then filled into cans, sealed and sterilized in an autoclave.

After cooling, the cans were opened and the products compared. The preparation with the treated peel resulted in a uniform meat pack, which was similar in strength to that from the preparation with the grain binder, but with an improved aroma and appearance.

Example 17

This example is intended to show the relationship between the degree of esterification of samples of treated peel and their ability to produce thickened gravy preparations after heat sterilization. Three samples of treated orange peel were prepared as in Example 16, except that no sodium carbonate was added to the first sample, 10 g of sodium carbonate to the second sample, and 15 g of sodium carbonate to the albedo layer of the oranges after crushing in the third sample .

The degree of esterification of the three samples was determined as described above and the following results were obtained.

5

10th

15

20th

25th

30th

35

40

45

50

55

60

65

627 054

10th

sample

Degree of esterification

1

2nd

3rd

56 15 11

mixed in cans, sealed and sterilized in an autoclave. After cooling, the cans were opened and their appearance noted:

5 sample

Product preparation Oven-baked, shaped meatballs were made from meat waste and binders according to the recipes and procedures commonly used in the food industry. Three different meat juices were prepared using the three samples of treated peel, heating the ingredients of the following composition to the boiling point:

Treated bowl 0.7 parts

Caramel 1.6 parts

Dye solution 1.1 parts

Sodium tripolyphosphate 0.5 parts

Water 96.1 parts

45 parts by weight of the molded meatballs and 55 parts by weight of the corresponding juice were mixed together, filled into cans, sealed and sterilized in an autoclave. After cooling and opening, the products were subjectively checked and, in addition, the objective viscosity of the juices.

10th

sample

Appearance

Viscosity using "Brookfield Viscometer LVT" "model spindle 2 speed 12"

1 Molded dumplings in a large volume of an aqueous brown liquid 100 Hz

2 Shaped meatballs in a moderate volume of a viscous brown liquid 1225 Hz

3 Shaped meatballs in a small volume of a very viscous brown honey 1750 Hz

Example 18 Use for Gelled Heisch Products The three samples of treated orange peel described in Example 17 were compared in their ability to produce gelled heish products:

Product composition:

Shaped cakes

26.2 parts

Textured vegetable protein

2.4 parts

Quay down

8.5 parts

Beef waste

19.3 parts

Bone meal

4.5 parts

water

7.1 parts

roast meat

31.7 parts

Gravy preparation:

Treated peel

4.7 parts

Sodium tripolyphosphate

1.6 parts

Dye solution

0.8 parts

Caramel

1.1 parts

water

90.6 parts

Calcium hydroxide

0.3 parts

Potassium chloride

1.0 parts

The gravy ingredients were mixed together and opened

Appearance of the product

1 Very soft package, collapsing when the can is removed, consists of pieces of cakes in a thin, watery broth.

2 Solid unitary package with a clear shiny solid gel.

3 Similar to sample 2, except that the gel was somewhat firmer.

Example 19 Use in sausages Beef sausages were produced using a conventional rusk component and this component was produced in a second experiment by dissolving the treated shell (sample 2 from example 17) and sodium tripolyphosphate according to the compositions listed below:

40

45

55

60

65

default

Treated peel

Beef flank

water

zwieback

Treated bowl

Sodium tripolyphosphate

Spices

56.25% 25.00% 18.75%

To

taste

56.25% 39.34%

1.47% 2.94% after

taste

In order to produce the sausages, the flank of the beef was first roughly chopped before it was ground into balls with the water and rusk using balls to form a coarse paste. In the example with the treated dish, the treated dish and the sodium tripolyphosphate in the water were heated to the boiling point and then cooled to room temperature before this solution was ground with the heisch into a coarse paste. The mixtures were stuffed into a sausage skin and divided into limbs.

After frying in fat at the same temperature and time, it turned out that the sausages with the treated skin were firmer and more juicy and had more hay flavor than the standard sausages with rusks.

Example 20

Use for semi-moist dog food preparation

A: Heisse waste sugar water

Glycerin monostearate beef fat citric acid butylated hydroxyanisole propylene glycol dye solution B: Treated shell according to example 14 sodium tripolyphosphate dicalcium phosphate potassium sorbate vitamin additive

25.8% 31.0% 12.6% 0.4% 6.4% 0.2% 0.02% 3.9% 0.1% 12.9% 1.3% 3.6% 0, 4% 1.3%

heated the boiling point. The appropriate amount was then mixed with the other ingredients and the mixture

The ingredients of the A mix were mixed together and heated to boiling. After boiling for 10 minutes

627 054

the weight of the mixture is brought to the original weight by adding boiling water and the mixed ingredients of the B mixture are added with vigorous stirring. The entire mixture was then poured into a bowl, cooled, cut into pieces and filled into plastic bags and sealed.

The product had a pH of 6.5 and a firm, chewing gum-like texture as well as a pleasant meat smell without the usual unpleasant soy aroma and soy taste, which are always present when soybeans and flour are used in the conventional products to achieve a setting Effect can be used.

s

Claims (10)

627 054 1. A process for the preparation of a food or feed preparation which consists at least partially of a solid food or feed in an aqueous phase with a pH of 5 to 8.5, characterized in that the aqueous phase is gelled or thickened, in which a thermoreversible or heat-resistant gel is formed by reacting a pectate with a degree of esterification of less than 20% with a non-toxic di- or trivalent metal cation. 2. The method according to claim 1, characterized in that one uses a purified pectate with a degree of esterification of less than 10%. 2nd PATENT CLAIMS 3. The method according to claim 1, characterized in that a natural pectin source with a pectin content of at least 5%, based on the dry matter, wherein the degree of esterification of the pectin content is less than 20%, is used. 4. The method according to claim 3, characterized in that citrus peel is used as the natural source of pectin. 5. The method according to claim 3 or 4, characterized in that the natural pectin source is crushed before use and treated with alkali to reduce the degree of esterification to less than 20%, wherein in the case of using citrus peel as a natural pectin source, the flavedo layer is preferred is almost completely removed. 6. The method according to claim 1, characterized in that flea seed pods or vegetable gum are added to the aqueous phase. 7. The method according to claim 1, characterized in that a mixture of 20 to 95 wt .-% meat or Heisch by-products, 0.1 to 5 wt .-% pectate or 0.1 to 10 wt .-% crushed citrus peel (dry matter ), 0 to 5 wt .-% of a non-toxic alkaline earth metal compound and 0 to 5 wt .-% sequestering agent and this mixture, which has a moisture content of 50 to 95%, sterilized in a sealed container by heat treatment. 8. The method according to claim 1, characterized in that a mixture of 40 to 95 wt .-% meat or meat by-products, 0.1 to 5 wt .-% pectate or 0.1 to 10 wt .-% shredded citrus peel (dry matter ), 0 to 5 wt .-% of a non-toxic alkaline earth metal compound and 0 to 5 wt .-% sequestering agent and this mixture, which has a moisture content of 50 to 95%, deformed into coherent pieces. 9. The method according to claim 1, characterized in that a mixture of 5 to 50% by weight of vegetable protein, 0.1 to 5% by weight of pectate or 0.1 to 10% by weight of crushed citrus peel (dry matter) , 0 to 5 wt .-% of a non-toxic alkaline earth metal compound and 0 to 5 wt .-% sequestering agent and this mixture, which has a moisture content of 50 to 95%, deformed into pieces to form a heat-resistant gel. 10. The method according to claim 1, characterized in that water-soluble solutes in an amount sufficient to reduce the water activity of the product to 0.65 to 0.85, and an antimycotic.