DE1290475B - Process for the production of products to be divided into packaging units which contain lumpy solid parts in addition to aqueous parts - Google Patents

Description

The invention is based on the object in packaging units Products to be divided, which piece-shaped solid parts in addition to aqueous parts included, e.g. B. Food, such as soups or the like. To produce such that this Products already have such a quantitative division of the liquid and solid components have per unit of measure that a special dosage of the individual proportions when There is no filling. The method of the invention is particularly practical Importance in the field of edible products.

So there is z. B. in the production of canned food the problem of packaging units with precisely dosed amounts of pieces of meat, vegetables such as carrots, peas, asparagus, Cabbage ingredients and the like. For products with meat content must be in many Countries, the amount of meat is stated on the packaging. Because of this, must the meat content is guaranteed by the manufacturer. But it is also from others For obvious reasons, it is desirable that significant variations in the content of in the Trade brought food products such as canned soups, sachet soups, prefabricated Ready-made soups and meals are avoided.

For this purpose, individual weights were previously cumbersome and time-consuming required, which z. B. in canning factories by a large number of workers had to be carried out individually for each packaging unit.

It is known to make soups with a content of dried substances produce, the dried substances by incorporating larger amounts are kept in suspension by emulsifiers (British Patent 409 687).

It is also known to concentrate soup containing meat and vegetables by incorporating gelatin or binding agents - e.g. B. for recycling as soup cubes - to manufacture (British patent specification 926 502).

Also the preparation of lump-shaped material containing heat-resistant Emulsions that increase their stability of the incorporation of hard fats with a high melting point is known (U.S. Pat. No. 2,217,698).

There was also a process for the production of canned food known for the preparation of soups, sauces, etc., in which the water-containing Materials such as B. fresh vegetables, extracts, etc., with their respective water content liquid or as a porridge, an emulsifier and fat to form a suspension or emulsion processed and then the dry materials, such as flour, semolina, starch, dried vegetables, incorporated. From the canned goods, which are pasty, powdery or granular masses can represent by the housewife by adding water and boiling with it the end products, such as soups, sauces, etc., are produced. This procedure aims Among other things, good shelf life, usability of cheap packaging material, avoidance of loss of aroma and vitamins as well as discoloration (Austrian patent specification 160 169). The problem according to the invention is therefore not at all with this method addressed, nor does it reveal a solution to this problem.

Another known method relates to grinding and sterilization of food in a single operation, whereby the crushed material rial afterwards can be packed. The food is chopped into a pulp form (USA.Patent 2,086,338). In contrast to the invention, this method is therefore in the form of pieces Solid parts in addition to liquid are not available, and so the problem arises here the dosing of such solid parts when filling is not at all.

The object on which the invention is based is achieved by that the water-containing or predominantly water-based liquid components the total amount of product to be divided with the aid of emulsifiers and / or thickeners be converted into a stable medium for the solid parts, which if necessary can be brought to break by the action of heat, in which the solid parts be evenly distributed by stirring and then the total amount, if necessary after adding further components by means of a suitable filling or dosing device portioned and filled in packaging units.

According to the method of the invention, so solid parts are in the desired percentages, so also to such high percentages as z. B. 50% and above, in a medium that is stable for solid parts - hereinafter as a pre-emulsion designated - evenly distributed. This creates a pumpable mass that is comfortable can be fed to any filling machine and metering device. the With the help of such devices filled portions contain weight and constant amounts of ingredients of equal volume, provided that the goods are at constant Temperature is filled.

The method according to the invention allows the preparation of large quantities and the filling and dosing of a large number of packaging units in a short time Time, since it can be carried out continuously and by machine, while so far solid material particles had to be weighed in portions by hand for canned food.

Of course, the process can be used anywhere where there is the rational filling and dosing of larger quantities of lumpy goods arrives in a phase (s) mainly composed of fat and / or water; how for example in the industrial production of salads, especially those that can be sterilized Salads, canned fish, etc.

Further details of the invention are the claims at the end the following explanation on the basis of examples of the process according to the invention refer to.

In addition to water, the pre-emulsion to be prepared contains any other Ingredients, such as preferably fat, emulsifiers and / or thickeners, whereby the amount of emulsifiers and thickeners should be so small that that no lasting effects such as clouding of liquids can occur. Preferably less than 1 0 / o emulsifiers, based on the solid parts, applied.

The process is particularly suitable for filling and volumetric Dosing of pieces of meat and vegetables in the industrial production of soups, z. B. canned soups, ready-made soups in bags and similar packaging units as well as canned food of all kinds. There is another advantage if you have the Pieces of meat or vegetables containing pre-emulsion after filling and dosing into the respective packaging units in the usual way by the action of heat Sterilized at 10 to 120 ° C. This heat effect creates the pre-emulsion broken in a desirable way, so that one corresponding to the respective need native product is retained.

The pre-emulsion to be prepared for machine filling and dosing must be set so that it has a good load-bearing capacity for the solid parts on the one hand receives, on the other hand, however, is broken again at sterilization temperatures. The emulsion is adjusted so that it becomes one at sterilization temperatures The liquid disintegrates and does not show any turbidity. This embodiment is important for making clear soups, such as B. Chicken soup, beef soup etc.

In carrying out the process of the invention, one can do the following procedure: The ingredients intended for an industrially produced soup, such as B. meat or vegetables are raw or cooked and / or diced (portion I).

The aqueous phase intended for the soup is separated through Incorporation of thickeners of any kind, such as. B. carraghenate, alginate, Pectin, guar flour, locust bean gum and others, salt etc., prepare by mixing them heated and the mixture of a homogenization in conventional homogenization devices undergoes (portion II).

In the heated fat intended for the soup or in one part a commercially available emulsifier is dissolved in this fat (portion III).

The cooled portion II is placed in a stirrer or hammer mechanism and then the portion III slowly added while stirring or beating and, if necessary, homogenized so that a uniform pre-emulsion is formed.

Portion I is introduced into the resulting emulsion.

The solid mass produced in this way contains solid material (Pre-emulsion) can now be fed to any filling machine and by means of a such a device filled in packaging units and dosed volumetrically will.

The packaging units filled in this way contain exactly dosed amounts of ingredients and can then after closing sterilized. If the listed procedural steps for preparation are complied with the pre-emulsion gives a particularly stable, stable mass, which is advantageous Properties in a wide temperature range below sterilization temperatures retains. A pre-emulsion with such properties can be obtained from production engineering Reasons to be very essential. When making clear soups where one Subsequent clouding must be avoided, is the observance of the above procedural steps indispensable.

The method according to the invention is illustrated again in detail The following examples are described: Example 1 4 kg of rendered chicken fat is added Heated between 50 and 60 ° C. In 1/2 kg of this fat there was 80 g of mono-diglyceride emulsifier solved.

15 liters of chicken stock are heated to about 350 ° C. with 150 g of table salt. Then 150g of commercial usual carraghenate stirred in. This mixture is in homogenized in a colloid mill. Then the resulting gel-like Put the mass in a stirrer or beater and add the emulsifier described above containing fat mass flow into the running hammer mechanism. To the one The remaining fat, kept at 350 ° C., is slowly added to the resulting emulsion. 10.5 kg of cooked and diced meat are added to the finished pre-emulsion a cube size of about 5 mm3 and 3 kg skin of cooked ground in a grinder Chickens mixed in while stirring.

The resulting emulsion containing pieces of meat is converted into a Given the filling funnel and at a pressure of 0.2 to 0.6 atmospheres using a metering pump into bags made of aluminum foil via a volumetric filling machine pressed.

The bags are sealed and in the autoclave at 1200 C and 1 to 3 atm counter pressure sterilized. The pre-emulsion that has formed in the meantime disintegrates again in the desired manner in the fat and bouillon phase, in which the pieces of meat are evenly distributed. The weight fluctuation of the ingredients in the individual packs with a net weight of 34 g per bag t was 1 g.

Example 2 In the same way as described in Example 1, are 3.75 kg of beef fat is heated and in part of the fat 80g of mono-diglyceride emulsifier dissolved (at about 600 C).

15 1 beef bouillon are mixed with 370 g of commercially available hydrolyzed protein, 150 g of salt and 150 g of commercially available carraghenate and homogenized in a colloid mill. After cooling down it will be at about 30 to 400 C the fat mass cooled to the same temperature in a running hammer mechanism combined with the bouillon.

In the resulting pre-emulsion 15 kg of boiled and diced meat are added Stir in beef.

The resulting mayonnaise-like mass containing meat is as described in example 1, fed to a filling machine via a metering pump and with their help filled into sterilizable bags and dosed. After Sealing and sterilizing the pouch creates a product in which the Solids are evenly distributed in the clear broth.

In the above example, the fat-to-broth ratio can be within further limits can be changed without the pre-emulsion losing its advantageous properties loses.

Example 3 150kg beef fat was melted.

About 1 kg of this fat contained 200 g of mono-diglyceride emulsifier dissolved.

15 kg of beef broth were heated slightly (about 400 C) with 370 g of commercially available hydrolyzed protein, 150g of salt and 150g of commercially available Carraghenate provided and homogenized in a colloid mill.

In the bouillon mass cooled to about 350 ° C. this became about 400 Put fat containing C warm emulsifier into the running colloid mill and after emulsification has started, the remaining fat mass, its temperature just now above that Melting volume of the beef fat was slowly allowed to flow in.

15 kg of fried, diced food were added to the resulting emulsion Meat fed.

The resulting meat crust-containing emulsion could be like in example 1 are filled in doses. After the sterilization, a clear one emerged Soup.

Example 4 10 l of warm water were mixed with 250 g of alginate and 250 g Salt added and homogenized in a colloid mill and allowed to cool. In the obtained gel was 5 kg of diced root pieces, 5 kg of peeled peas, 3 kg Chopped green beans, 4 kg pieces of asparagus incorporated. The received The amount could be dosed continuously via a filling machine.

Example 5 15 kg of water were mixed with 150 g of carraghenate, 400 g of commercially available Hydrolyzate and 6 kg yeast extract mixed and homogenized using a colloid mill.

80 g of mono-diglyceride were dissolved in t / 2 kg of fat with heating. 6 kg of beef fat were melted without adding an emulsifier.

The t / 2 kg emulsifier-fat mixture was first introduced into the aqueous phase incorporated with the hammer running and then cooled the rest of it down to 400 ° C Fat added slowly. In the emulsion formed, 42 kg were diced and Cooked pieces of meat are continuously stirred in.

The resulting pre-emulsion containing meat chunks, their Weight ratio of emulsion mass to pieces of meat was 40:60, how described in Example 1, continuously metered and filled.

Example 6 A chicken soup was prepared according to Example 1, but with the difference that bouillon, fat carraghenate, emulsifier individually in a hammer mechanism were given to homogenize the masses in it. The resulting Pre-emulsion was very temperature sensitive and separated at over 300 C in the individual components. It succeeded in the manner outlined in these examples not, an emulsion using fats with a melting point above 350 C.

Claims (5)

Claims: 1. Process for the production of packaging units products to be divided, which piece-shaped solid parts in addition to aqueous components included, e.g. B. Food, such as soups or the like. Each has the same weight ratio of solid parts in aqueous proportions per unit of quantity, d a through g e k e n n -z e i n e t that the water containing or predominantly made of water existing liquid portions of the total amount of the product to be divided with the help of emulsifiers and / or thickeners into one that is viable for the solid parts Medium to be converted, which may break due to the action of heat can be brought, in which the solid parts are evenly distributed by stirring and then the total amount, if necessary after adding other ingredients portioned by means of a suitable filling or dosing device and in packaging units is bottled. 2. The method according to claim 1, characterized in that the viable Medium also contains fat. 3. The method according to any one of the preceding claims, characterized in that that less than 1% emulsifier, based on solid pieces, is present. 4. The method according to claim 2 or 3, characterized in that an emulsifier previously dissolved in fat is used to prepare the stable medium comes. 5. The method according to claim 4, characterized in that the solid parts be distributed in a medium which has been prepared by putting in fat or dissolves the emulsifier in a part of it, next to it the aqueous phase by means of vegetable Mucilage thickened and this phase then with the one present in the liquid state Fat, the emulsifier and possibly the rest of the homogenized.