CN105077338A - Edible plant casing composition - Google Patents
Edible plant casing composition Download PDFInfo
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- CN105077338A CN105077338A CN201410189074.4A CN201410189074A CN105077338A CN 105077338 A CN105077338 A CN 105077338A CN 201410189074 A CN201410189074 A CN 201410189074A CN 105077338 A CN105077338 A CN 105077338A
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- guar gum
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Abstract
The invention discloses a water soluble composition for wrapping foodstuff. The main component of the composition is water. The content of wet weight of alginate in the casing is 4 to 5%; and the content of wet weight of guar gum in the casing is 1.4 to 1.8%.
Description
Technical field
Scope of the present invention is food processing field, is related specifically to meat and fish sausage manufacture field.
More particularly, the present invention relates to a kind of parcel composition for one deck edible plants casing especially can be formed when food manufacturing.
The sausage manufacture field that it is raw material that the present invention especially can be applied to pork, lamb, meat of a sheep, beef, veal, poultry and/or fish.The present invention also can be used for veterinary antibiotics and/or cheese as raw material carries out the making of sausage based article.
Background technology
Casing or epidermis take mainly plant as raw material, being usually called as edible plants casing when being made into tube, being widely used in food-processing industry field at present.
Therefore, be that the edible casing of raw material is widely used for parcel nexine batching or raw material, sausage with plant, main cause is, compared with the casing of animal material, plant casing can produce standard-sized sausage with price more to one's profit in the mode of industry.
As everyone knows, strippable vegetable skin can be used for making the saveloy of such as salami and so on or raw sausage.
Such as, in file US-5928737, suggestion adopts starch and alginates the paste of aquation to occur a little to make casing crust.
But thicker and not easily digested peelable casing then should not be used for eating with the lining of sausage is same.
Equally, mainly plant component and with the meticulous edible crust that industrial manner is made, can be used to cook the sausage casing such as needing to boil.
The water-soluble composition of moisture alginates is adopted to be modal acquisition patterns to make these edible casing; Described composition usually in the pasty state, directly can be used for being coated on the food of needs parcel, is such as immersed in by food in this composition, this composition is made powder and covers food surface or squeezed by this composition around the food needing parcel.
Suggestion adds ossein in edible enteric coated composition, to make it have suitable resistance, and/or increases the viscosity of alginate-containing batching synthetic, so that can form these casing in the mode of stretching or common extruding.
A shortcoming of ossein is, it mainly extracts the skin from bone, spine or animal.Therefore, it is not suitable for the casing making vegetarian product, halal food or Jew's food.
Another shortcoming of ossein is, its use causes health risk to consumer possibly, and can spread disease to it, such as Creutzfeldt-Jakob disease (Creutzfeldt-Jacob).
In addition, verified, with ossein for produced casing of preparing burden is very not firm and solid.Therefore, need, in advance by such as using the chemical treatments in advance of the aldehyde of the smoke-like that is in a liquid state and so on to reinforce it, so just to change the smell using the produced product of casing significantly.
For these reasons, people have just started seeking employing vegetable material to produce special edible casing.
People start to consider in enteric coated composition, to add galactomannans, starch or cellulose derivative in the mode thickeied, and/or strengthen casing firmness at any time and make its state keep stable.
A shortcoming of the produced edible casing of well-known vegetable material is adopted to be, its smooth texture and factitious gloss, some similar plastics.Regardless of the lining quality of sausage, by naked eyes sense organ, consumer just can think that the sausage manufactured by employing plant casing may be apt to deteriorate.
Summary of the invention
Object of the present invention is especially the shortcoming overcoming aforementioned background art.
Or rather, the object of the present invention is to provide a kind of food manufacturing technique for packing that can meet current most consumers quality criteria requirements.
Object of the present invention is especially to provide a kind of technology, integument can be enable to present the texture identical with the casing adopting conventional animal raw material to make and outward appearance.
The present invention also aims to provide a kind of technology, can its fluid compression active force of food manufacturing limit or syneresis phenomenon be being carried out, and casing can be made to seem and touch up that there is dry surface all significantly.
Another object of the present invention is to provide a kind of technology, making it not destroy when manufacturing food the smell having wrapped food, also can not bring danger to consumer.
Object of the present invention is equally, advises out a kind ofly can obtaining the technology with suitable mechanical strength and flexible parcel surface.
In addition, the object of the present invention is to provide a kind of technology that can obtain stable parcel surface within the time of at least a couple of days.
Summary of the invention describes in detail
Other various feature and advantage of the present invention are more clearly set forth in the non-limiting enforcement embodiment reading matter only having done simple elaboration.
Composition manufactures embodiment 1
Pouring the demineralized water that 40 grams of lactic acid and 5000 grams of hardness are less than 1ppm into heap(ed) capacity is in the cutting trough of 15 liters.After startup cutting machine, in groove, progressively pour 450 grams of alginate powder, 160 grams of guar gums and 10 grams of potassium sorbate granules into.Once local aquation occurs for powder and particle, just can supplement in the composition and add 4340 grams of demineralized waters, in 6 minutes, make its crystallization with mixed at high speed composition, till 10 kilograms of homogeneous paste of acquisition powder and the complete hydration of particle.
The alginates being used for making said composition are the mosanom with extremely strong gelatification, and the ratio between its mannuronic acid (M) and guluronic acid (G) is about 1.2.Its pH value is 6.8, and 20 DEG C time, its viscosity is 0.35Pa.s (this viscosity number is that employing No. 1 RV type Bu Shi (Brookfield) viscosimeter records when speed is 20 revs/min).
If the guar gum of 1% is diluted in demineralized water, then during (after 24 hours, employing RVT type Bu Shi (Brookfileld) viscosimeter records when speed is 20 revs/min) 25 DEG C, the viscosity of guar gum is 6Pa.s.
The pastel obtained, its pH value equals 4.0, and its surface viscosity 25 DEG C time is that 65Pa.s (adopts the viscosity that TA Instrument Corporation AR2000 flow graph records; This flow graph is plane-taper geometric shape, stainless steel, and diameter is 6 centimetres, and top corner equals 1 °, and speed is 1080 ± 20tr/mn), and sugar-containing concentration is about 6 Brix Scales.
This pastel is installed in a plastic pallet.The screening glass of plastics is placed on pastel surface; Pallet is stored in temperature and remains in the refrigerating chamber of 0 to 8 DEG C; In this refrigerating chamber, pastel can deposit 8 months.
Can change embodiment 1, in the fabrication process, 20 grams of atomization black peppers that its grain size distribution can be adopted to be less than 50 microns carry out the demineralized water of alternative 20 grams.
Composition manufactures example 2
In the second composition containing 9325 grams of demineralized waters, 480 grams of mosanoms, 180 grams of guar gums, 10g Sodium Benzoate and 5 grams for painted carmine colouring agent.
Do not add any acidulant in the composition.
The viscosity of said composition is 55Pa.s 20 DEG C time, and pH value is 4.2.Verified, its elasticity does not have the elasticity of composition in embodiment 1 high.
Composition manufactures example 3
Containing 9325 grams of demineralized waters, 500 grams of mosanoms, 150 grams of guar gums, 40 grams of citric acids and 10g Sodium Benzoates in the third composition.
The pH value of said composition is 3.8, and when temperature is 20 degrees Celsius, its surface viscosity decreases, and is 62Pa.s.
Composition manufactures example 4
Containing 9325 grams of demineralized waters, 400 grams of mosanoms, 170 grams of guar gums, 10g Sodium Benzoate, 35 grams of lactic acid and 60 grams of soybean proteins in 4th kind of composition.
These four kinds of compositions all can produce translucent and that glossiness is not high outward appearance after gelatification, are extremely similar to the quality of beaters' skin.
Can change embodiment 1, comparatively significantly pepper particle being uniformly distributed on casing surface, it is the sausage produced with pepper that people's First view can be allowed just to identify it.Therefore, the pepper content in bed material and final products can be reduced significantly.
The mechanical test that the gelling casing adopting these compositions to obtain is implemented can confirm, the elasticity of its casing and tensile strength all can meet the demands.
It should be noted that the composition in embodiment 2 and embodiment 3, gelling casing can be made to have extremely strong tensile strength.
Detailed description of the invention
Applicant is surprised to find that, find and a kind ofly can realize these objects and main component is the aqueous composition of the food manufacturing integument of water, alginates and guar gum are added to the water with the special and ratio had no precedent, just can obtain colourless or be almost albescent wrappage, its appearance transparent and obviously in frosted shape, and texture, elasticity and mechanical strength are all similar with beaters' skin.
For this reason, the object of the invention is to obtain a kind of composition, in its constituent, alginates account for the weight in wet base of 4% to 5%, and guar gum accounts for the weight in wet base of 1.4% to 1.8%.
The outward appearance close with natural animal casing and rheological charactristics can be had further like this, and make it can fit together in optimal manner with needing the food wrapped up by the common mode extruding, spray or flood.Especially, according to the present invention, the surface viscosity of most compositions is 40 to 70Pa.s, can be used for manufacturing in common mode the casing of sausage.
In addition, can also confirm, the casing obtained after carrying out gelatine process to integument, has the outward appearance consistent with manufactured food, even if its main component, still retention properties can stablize within a couple of days and several weeks.In addition, also observe, if the casing obtained carries out acid bath process and carry out baking process, such as manufactured food and epidermis thereof need to scorch on stove, boil or fried, then casing can not disintegration.
It should be noted that within the scope of the invention, term " its main component is water " refers to that in composition, wherein the composition of at least 85% is water, pays the utmost attention to the situation that water content is at least 90%, and override considers that water content is at least the situation of 92%.
Under the preferential Implementation Modes of at least one of the present invention, the weight in wet base in this kind of composition shared by guar gum is 1.5% to 1.7%, and the weight in wet base paid the utmost attention to shared by guar gum is the situation of 1.5% to 1.6%.
The following situation of preferred consideration, described alginates are mosanom, and the ratio wherein between mannuronic acid and guluronic acid, is less than or equal to 1.3.
Therefore, alginates have extremely strong gelling ability.
According to particularity of the present invention, described guar gum ingredient forms like this: account for the aqueous solvent of centesimal described guar gum as solute using mass percent, its viscosity is 4.5 to 6Pa.s, pays the utmost attention to the viscosity of 4.9 to 6.4Pa.s; This viscosity number is 25 DEG C in temperature, and speed is 20 revs/min and adopts RVT type Bu Shi (Brookfield, registration mark) viscosimeter to record after 24 hours.
Under special Implementation Modes of the present invention, described alginates form like this: account for the aqueous solution of centesimal described alginates as solute using mass percent, and its viscosity 20 DEG C time is 0.3 to 0.5Pa.s.
As a rule, described hardness of water is less than 0.2 ° of f (CaCO
3content is 2ppm or 2mg/L), pay the utmost attention to the hardness (CaCO being less than or equal to 0.1 ° of f
3content is 1ppm or 1mg/L).
Therefore, can with the mode added water and alginates gelling flow process to control calcium content.Meanwhile, said composition can be used on common extruder, and can not cause such as at machine temporary suspends or break down the risk that allows extruder cause to be frozen in and to be stuck etc.Only after common extruding, food is immersed containing in the gelling groove of calcium salt or holddown groove time the effect of integument at alginates under produce solidify when, just can produce firm and solid casing.
In at least one Implementation Modes of the present invention, previously described composition includes acidulant component, and this one-tenth belongs to following group: the combination of this group at least containing lactic acid, citric acid, acetic acid or at least two kinds of above-mentioned acid.
The stability of casing can be improved so at any time.
According to preferential Implementation Modes of the present invention, the weight in wet base in described composition shared by acidulant component is 0.1% to 0.5%, and paying the utmost attention to its weight in wet base is 0.2% to 0.4%.
Can be top-priority, the pH value of described composition is 3.8 to 4.2.
Under the prerequisite that the pH value of described composition is controlled, the proportion of contained guar gum in composition can be reduced.Like this, the gelatification of alginates is just hardly by the impact of guar gum.
In addition, obtain composition viscosity conventional common extrusion equipment can be allowed jointly to extrude composition in food manufacturing processes.
According to particularity of the present invention, vegetable protein quality proportion included in previously described composition is less than quality proportion shared by alginates in described composition.
What add that vegetable protein makes it possible to improve when calcium bathe integument in the composition solidifies level, and allows casing and basic material produce contraction when toasting the food of parcel casing.In some cases, add vegetable protein in the composition and the food of wrappage can be allowed to seem more tempting, especially more tempting from color.
Vegetable protein in composition can be selected, such as from mucedin, pea protein, soybean protein with and composition thereof select.
In addition, it is also to be noted that when being limited in vegetable protein in composition lower than alginates quantity, the total amount of contained gum material in composition can be reduced.So just, the risk occurring fold when wrapping up casing and tear can be avoided.In other words, if the addition of vegetable protein is less than alginates quantity, then can improves the adhesion of integument, and its rheological property can not be affected significantly, the ratio of especially its viscosity and gelling.
In addition, there is no need to carry out process operation to this integument, just can guarantee that the performance in rear a couple of days peeled off by itself and food.
Pay the utmost attention to the synthetic at least comprising in described composition and belong to lower group, at least comprise in this group:
-food color, preferably carmine and/or capsicum oleoresin;
-food preservative, preferably potassium sorbate and/or Sodium Benzoate;
-food aroma agent, especially liquid fumes shape aromatic;
-toner and/or flavoring agent, preferably can squeeze at described food surrounding, the powdered flavor particle with suitable grain size distribution together with described composition.
Can be top-priority, the quality proportion shared by these adding ingredients should be less than 0.5% of composition weight in wet base, and can pay the utmost attention to and be less than 0.2% of composition weight in wet base.
Therefore, it is possible to determine the kind of color and taste according to food finished product situation, and suitable deposit the time limit.
In addition, add in the composition of the perfume particle ground wherein, such as wherein added the composition of pepper particle, can filter composition further, block common extruder mold to avoid these ions.
Can adopt within the scope of the sense of taste known, that can differentiate or in neutral various colored food powders to make toner.
Pastel produced by embodiment 1 can be used for manufacturing sausage casing continuously with coextrusion techniques.
The bed material of sausage mainly comprises pork belly and pickle pork, natrium nitrosum, calcium acetate, sodium lactate or potassium lactate, and the spices of such as pepper and so on.
From extruder out after, on continuous sausage loop, gelling soln will be watered continuously.
This gelling soln is formed by the solubilized calcium chloride configuration of the water in the network of rivers with the 20-25% being equivalent to total solution weight.
When contacting with this solution, mosanom can make calcium alginate gel, thus forms the larger casing of intensity.
Then sausage loop will be placed in the grippers of sealing machine, sausage can be cut into the part of 10 centimetres, and clamp the end of each part casing in rotary movement, so that batching sent in casing.
The casing of these sausages can keep good shape, and particularly make casing both can not tear, also do not disintegrate, its end points does not come off, and carry out boiling at sausage, scorch, fried or sterilization time its nexine batching also can not overflow.
Claims (10)
1. an encasing food aqueous composition, main component is water, it is characterized in that, wherein institute's alginate-containing weight in wet base is 4% to 5%, and the weight in wet base of guar gum is 1.4% to 1.8%.
2. composition according to claim 1, is characterized in that, is the guar gum of 1.5% to 1.7% comprising weight in wet base, pays the utmost attention to the guar gum that weight in wet base is 1.5% to 1.6%.
3. according to composition according to claim 1 or claim 2, it is characterized in that, described alginates are mosanom, and the ratio wherein between mannuronic acid and guluronic acid, is less than or equal to 1.3.
4. according to the composition of claims 1 to 3 wherein described in one, it is characterized in that, described guar gum ingredient forms like this: account for the aqueous solution of centesimal described guar gum as solute using mass percent, its viscosity is 4.5 to 6Pa.s, pays the utmost attention to the viscosity of 4.9 to 6.4Pa.s; This viscosity number is 20 revs/min in speed and adopts RVT type Brookfield viscometer to record after 24 hours.
5. according to the composition of Claims 1-4 wherein described in one, it is characterized in that, described alginates form like this: account for the aqueous solution of centesimal described alginates as solute using mass percent, and its viscosity 20 DEG C time is 0.3 to 0.5Pa.s.
6. according to the composition of claim 1 to 5 wherein described in one, it is characterized in that, described hardness of water is less than 0.2 ° of f, pays the utmost attention to the situation being less than or equal to 0.1 ° of f.
7. according to the composition of claim 1 to 6 wherein described in one, it is characterized in that, it includes acidulant component, and this acidulant component belongs to the group of the combination at least containing lactic acid, citric acid, acetic acid or at least two kinds of above-mentioned acid.
8. composition according to claim 7, is characterized in that, the weight in wet base in described composition shared by acidulant component is 0.1% to 0.5%, and paying the utmost attention to its weight in wet base is 0.2% to 0.4%.
9. according to the composition of claim 1 to 8 wherein described in one, it is characterized in that, its pH value is 3.8 to 4.2.
10. according to the composition of claim 1 to 9 wherein described in one, it is characterized in that, vegetable protein quality percentage included in composition is less than mass percent shared by alginates in described composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410189074.4A CN105077338A (en) | 2014-05-06 | 2014-05-06 | Edible plant casing composition |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410189074.4A CN105077338A (en) | 2014-05-06 | 2014-05-06 | Edible plant casing composition |
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| Publication Number | Publication Date |
|---|---|
| CN105077338A true CN105077338A (en) | 2015-11-25 |
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|---|---|---|---|
| CN201410189074.4A Pending CN105077338A (en) | 2014-05-06 | 2014-05-06 | Edible plant casing composition |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115335446A (en) * | 2020-04-22 | 2022-11-11 | 弗雷迪赫希集团公司 | Alginate composition for food, method for producing the same and method for producing coated food |
-
2014
- 2014-05-06 CN CN201410189074.4A patent/CN105077338A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115335446A (en) * | 2020-04-22 | 2022-11-11 | 弗雷迪赫希集团公司 | Alginate composition for food, method for producing the same and method for producing coated food |
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Application publication date: 20151125 |