DD257581A1 - METHOD FOR THE PRODUCTION OF STARCH-CONTAINING FOOD ADDITIVES, PREFERABLY OF STARCH-CONTAINING THICKENING AGENTS - Google Patents

Abstract

The invention relates to a process for the preparation of starch-containing food additives, preferably of starch-containing thickening agents in granular form using starch and protein-containing raw materials for water stabilization of foods. According to the invention, a starter-containing carrier material is introduced into a fluidized-bed granulator and solutions containing protein containing solutions and, if appropriate, further flavoring agents and solvents containing solutions are sprayed on. Potato, wheat, maize or rice starch are preferably used as carrier material. The ratio of starch to protein is 90:10 to 30:70 in the granulated mixture.

Description

Field of application of the invention

The invention relates to a process for the preparation of starch-containing food additives using starch and optionally protein-containing raw materials for water stabilization, in particular of foods with high solids content.

Characteristic of the known technical solutions

As is known, foods with a relatively high solids content, such as. As meat or fish products, using additives to achieve certain technological, economic and qualitative effects. Thus, in the production of boiled sausages so-called cutter aids, ζ. Β. Polyphosphates (0.3-0.5%), used to stabilize the water binding and thus improve the yield. Furthermore, for the same purpose, the use of starches (1-3%) and other hydrocolloids (xanthan, carrageenan, locust bean gum) as well as cellulosic! Material has been described. Similarly, the incorporation of proteinaceous materials of animal, vegetable and microbial origin in the form of solutions, dry products (concentrates, texturates, isolates, seed flours) and gels in minced meat products is known (Kroll and Gassmann, Lebensmittel 27,699, [1983]). With regard to the use of mixtures of different form and composition using starch for water stabilization in meat products and / or partial substitution of meat proteins, there are numerous findings, such as e.g. from the following patents: USP 3469995, USP 4071 635, DE-OS 2421 541, DE-OS 3444642.

The amounts of the mixtures required to stabilize the water binding in the said food systems are usually so high that they can lead to sensory impairments. Above all, a possible interaction of the individual components and thus an impairment of the desired functional properties is disregarded.

Object of the invention

Accordingly, the object of the invention is the production of food additives or compounds which induce targeted interactions between the respective selected components and produce structures which are particularly capable of water binding and stabilization.

Explanation of the essence of the invention

The inventive method for the preparation of starchy Lebensrnittelzusatzstoffen, preferably starchy thickening agents in granular form, preferably suitable for stabilizing the water binding in food, is that submitted in a fluidized bed granulator, a starchy carrier material and then a protein in the form of a protein-containing solution and optionally further, flavoring agents and / or seasoning containing solutions are sprayed on.

By the method set forth, such reaction conditions in the fluidized bed at temperatures of 35 to 6O ⁰ C achieved, leading to interactions between the starch base material and the sprayed-protein solution or the proteins contained therein.

These interactions are in addition to the properties of grain size, swelling capacity, gelatinization temperature, solubility of the starch products and the ratio of amylose to amylopectin especially of the type (globulins or albumins), selected properties (ratio of hydrophobic / hydrophilic groups, gel properties, Denaturierungsgrad) and highly dependent on the concentration of proteins in the solutions and thus specifically influenced. The processes taking place in a heterogeneous phase (solid / liquid) under the special conditions of fluidized-bed granulation lead to the formation of a compound mixture in the form of granules with special sponge-like structures which are capable of binding water in a special way. Surprisingly, it has been found that the mixtures of substances thus produced have a significantly higher water absorption capacity or water-stabilizing capacity than the individual components contained therein. This becomes particularly clear when these compounds are added to boiled sausages.

Essential for achieving such synergistic effects between the starch-containing carrier material and the dissolved proteins, which are particularly noticeable with regard to a significantly improved water binding capacity compared to the starting components, is the mass ratio of starch to protein in the granulated mixture. With a proportion of starch to protein> 90:10 dominate the starch properties, while at a protein content> 70, the granules more the protein behavior with respect to water binding or solubility. In both cases, synergistic effects or interactions occur.

The ratio of the two main components, starch and protein, depends not only on the grain size of the starch, but above all on the concentration and secondary constituents of the protein solutions. Large starch particles (> 80μηη) with comparatively small surface area and large mass lead to a compound with a ratio of starch: protein> 60:40. A higher protein content can not be sprayed, since the fluid state of the fluidized bed can not be maintained. When using starch-containing carrier material with a comparatively small particle size (<80 μm), a starch: protein ratio of <60:40 is obtained. It has also been shown that higher proportions of protein can be introduced into the mixture when spraying higher-viscosity protein solutions (> 10 mPa.s) than is the case when spraying low-viscosity protein solutions. At the same time, the protein content of the solutions can influence the structure of the compounds. Protein solutions of low concentration lead to a finer porosity.

Furthermore, it has been found that low molecular secondary components of protein solutions have a negative effect on the protein content of the granulated mixture and in terms of the formation of the compound structure. This becomes obvious when e.g. Whey with a protein content of 0.5-0.8% and a lactose content of 4.5-5.5% to be sprayed onto a starchy carrier. Under these conditions, the resulting granules contain only a relatively low proportion of protein (ratio of starch: protein about 90:10 to 80:20) and the sponge-like structures are formed due to lactose deposits insufficient. In order to obtain a mixture of substances produced according to the invention with such protein solutions containing a high proportion of secondary constituents, partial separation of these low molecular weight constituents is necessary. For this purpose, the process of ultrafiltration (UF) is particularly suitable. Partial or complete (when diafiltration is used) separation of lactose and other low molecular weight whey components is possible with this membrane separation process. If the resulting UF-retentate is sprayed onto a starch-containing carrier material, then well-structured compounds with high protein contents can be prepared.

Another advantage of the procedure according to the invention is that two or more protein solutions can be sprayed onto a starch-containing carrier material simultaneously or successively, with protein-protein interactions continuing to occur in addition to starch protein. In addition, this process variant allows a targeted modeling of the protein content of the mixture, which is also from a nutritional point of view of interest if z. B. in addition to vegetable protein extracts (cereal, oilseed or legume proteins) with a limiting proportion of selected essential amino acids (eg., Lysine, methionine, tryptophan) higher-quality animal protein solutions (eg., Whey, blood plasma) are sprayed.

A further improvement in the properties and possible uses of the mixtures is achieved by spraying on the starch-containing carrier material before or after spraying the protein-containing solution containing an aroma or seasoning extract and / or emulsifier-containing solution. These substances can also be added directly to the protein solution and sprayed together with this. The using emulsifiers, such as. B. Citric acid and lactic acid esters of partial glycerides produced mixtures are in addition to the stabilization of water binding especially for reducing or preventing the fat sales in cooked sausages.

As starchy carrier materials in addition to potato, wheat, corn or rice starch, cereal flour or meal can be used. In addition to protein solutions of plant or animal origin in the form of aqueous solutions of different ionic strength, type and pH values also finely dispersed protein suspensions, as described for. B. after isoelectric precipitation of globulins, spray onto the solid support

 The invention will be explained in more detail with reference to the following examples.

embodiments

example 1

On 2 kg potato starch (particle size <80 / xm) is in a fluidized bed spray granulator at air inlet temperatures of 9S ° C and exit temperatures of 35 ⁰ C as much bovine blood plasma (obtained by separation of bovine blood in the presence of anticoagulant Stagesal, a polyphosphate mixture) with a protein content of 7, 1% and a viscosity of 2.7 mPa · s sprayed until a mass ratio of starch: protein of 54:46 results in the granulated mixture. j

The starch-containing substance mixture is added to a sausage meat (Lyons) -like meat model system of the following formula: i

32 parts pork S Il 43 parts beef RII 15 parts pork cheek 7 parts bacon 3 parts rind

33 parts of bulk water

1.5 parts starchy substance mixture (total salt content 1.5%)

In a parallel experiment, a powdered mixture of potato starch and dried bovine blood plasma (starch: protein ratio of 54:46) is added to the model system in place of the granulated starchy substance mixture after a heat treatment (80 ⁰ C, 35 min) after the dripping and determined by the centrifugal method of cooking loss (method description see Kroll et al. Food 27, 589, [1983]).

Result of cooking loss of the sample prepared after addition of the granulated mixture: a) Drip method 4.9%

b) Centrifuge method 9.5% cooking loss of the sample prepared after addition of the powdered mixture: a) Draining method 10.8%

b) Centrifuge method 16.8%

Example 2

On 2 kg of wheat semolina (particle size> 80 / xm) is sprayed in a fluid bed granulator at air inlet temperatures of 105 ⁰ C and outlet temperatures of 40 ° C so much skim milk until the granulated mixture, a mass ratio of starch: protein of 69:31 results. The starch-containing mixture is added to a minced meat (Kochklops) following recipe:

8.5 parts pork SII 1.5 parts pork cheek 1.5 parts whole egg, fresh 1.4 parts breadcrumbs, dry 0.8 parts onions sweated 2.8 parts extraneous water 0.15 parts starchy substance mixture (total cooking salt content 1.5%)

In a parallel experiment, a pulverulent mixture of wheat semolina and skimmed milk powder (mass ratio of starch: protein of 69:31) is added to the minced meat mass instead of the granulated mixture. After a heat treatment (80 ° C, 15min) the cooking loss is determined.

Result Cook loss of the sample prepared after addition of the granulated mixture: 4.5% cooking loss of the sample prepared after addition of the powdery mixture: 8.7%.

Example 3

On 2 kg of corn starch (particle size <80μιη) is in a fluid bed granulator at air inlet temperatures of 102 ⁰ C and output temperatures of 38 ⁰ C as much liquid skimmed milk concentrate (obtained by ultrafiltration and subsequent diafiltration of skim milk, concentration ratio 1: 2) with a protein content of 9, 8% sprayed until a mass ratio of starch: protein of 51:49 results in the granulated mixture.

The starch-containing substance mixture is added to a sausage meat (Lyoner) -like meat model system (formulation according to Example 1).

In a parallel experiment, a powdery mixture of corn starch and spray-dried skimmed milk concentrate (mass ratio strength: protein 51:49) is added instead of the granulated mixture.

After a heat treatment (80 ° C, 35 min), the cooking loss is determined by the drip and centrifuge method.

Result

Cooking loss of the sample prepared after addition of the granulated mixture: a) Drip method 6.1%

b) Centrifuge method 10.9%

Cooking loss of the sample prepared after addition of the powdered mixture: a) Drip method 11.3%

b) Centrifuge method 17.9%.

Example 4

On 2 kg of corn semolina (particle size> 80μηη) are in a fluid bed granulator at air inlet temperatures of 110 ⁰ C and exit temperatures of 41 ° C so much concentrated soybean protein extract (obtained by ultrafiltration and diafiltration of soybean protein extract, concentration ratio 5: 1, diafiltration ratio 1: 2) with a protein content of 11.2% and a content of 1% Fleischaromakonzentrat and 0.25% glutamate sprayed until a mass ratio strength: protein of 62:38 results in the granulated mixture. The starch-containing mixture is added to a model system of minced meat of the following recipe:

5.5 parts pork SII 1.5 parts fat

8.0 parts of water

0.3 parts starchy substance mixture (total cooking salt content 1.5%)

In a parallel experiment, a powdered mixture of dried concentrated soybean protein extract and maize meal (starch: protein ratio of 62:38) is added to the model system instead of the granulated mixture. After a heat treatment (80 ° C, 30 min), the cooking loss is determined by the dripping method and centrifuge method (see Example 1)

Result

Cooking loss of the sample prepared after addition of the granulated mixture: a) Drip method 11.5%

b) Centrifuge method 18.2%

Cooking loss of the sample prepared after addition of the powdery mixture: a) Draining method 15.3%

b) Centrifugal method 24.6%.

Claims (8)

claims: 1. A process for the preparation of starchy food additives, preferably starchy thickening agents in granular form, preferably suitable for stabilizing the water binding in food, characterized in that presented in a fluidized bed granulator, a starchy carrier material and then a protein in the form of a protein-containing solution and optionally further, flavoring agents and / or seasoning-containing solutions are sprayed on. 2. The method according to claim 1, characterized in that are used as starchy carrier materials potato, wheat, corn or rice starches. 3. The method according to claim 1, characterized in that cereal flours or cereals are used as starchy carrier materials. 4. The method according to claim 1, characterized in that are used as protein-containing solutions of animal or vegetable protein solutions. 5. The method according to claim 4, characterized in that are used as animal protein solutions slaughter animal blood and derived therefrom in known manner fractions from blood plasma and / or blood serum, or milk protein solutions such as whole milk, skim milk and whey. 6. The method according to claim 4, characterized in that are used as vegetable protein solutions albumins and / or globulins containing plant extracts of cereal, oilseed or legume proteins. 7. The method according to claim 1, characterized in that the mass ratio of starch to protein in the granulated mixture is 90:10 to 30:70, preferably 70:30 to 50:50. 8. The method according to claim 1, characterized in that on the starchy carrier material before or after or simultaneously with the spraying of the protein-containing solution containing an aroma or seasoning extract and / or an emulsifier-containing solution or that of the protein-containing solution emulsifiers, Salts, flavorings or seasonings are added before spraying.