DE1586319C3 - Process for dividing products consisting of solid parts and low-viscosity parts in the ready-to-use state - Google Patents

Description

The present invention relates to a method for dividing solid parts and ready-to-use Condition thin-bodied components of existing products; especially foods, with the thin With the help of thickeners, parts are converted into a medium that is stable for the solid parts, in which the solid parts are evenly distributed, this homogeneous mass then being divided and is packaged and, after dividing, the thickened portions are converted back into the thin-bodied form will.

During the division of a mass consisting of a liquid phase of low viscosity and particulate Solid material, in portions, can be caused by sedimentation and / or floating of the solids Dehomogenization occur, so that then the portions no longer have the same ratio of components exhibit. A thickener could be added to increase the viscosity of the liquid phase in such To increase degrees that, for all practical purposes, dehomogenization is avoided. The on this However, the relatively high viscosity imparted to the multi-part mass is not desirable for the end product

The indicated problem occurs e.g. B. in the production of packaged foods, such as. B. Soups on. Liquid packaged soups often contain both a homogeneous liquid phase and solid pieces Material such as pasta, pieces of meat and pieces of vegetables. When you have all the solid ingredients the liquid phase before filling into the container, e.g. B. cans, clogs, can by settling or floating on top of the solid ingredients dehomogenization occur to such an extent that various Containers may contain quantities of solids that vary too widely. The extent The dehomogenization depends of course on the nature, shape and size of the solid ingredients as well on the viscosity of the soup in question.

The difficulty mentioned is of particular importance in multi-part products, e.g. B. Soups, which should preferably be as thin as water in the ready-to-use state, which means that the liquid phase at the time of use (ie in the case of foods at the time of consumption) must have a low viscosity, if necessary after dilution.
Soup z. B. is often canned in a concentrated state so that it must be diluted before consumption, e.g. B. in a ratio of 1: 1.

To solve the problem of dehomogenization during and before the division of a multi-part mass into To avoid portions, e.g. B. when filling a number of containers with a multi-part soup material, it has often been customary to separate the solid ingredients (such as diced meat) in each container, who are most prone to weaning, dose by hand. Since not all of the solid ingredients (e.g.

Pasta) can be measured and added by hand in a practical and economical way A thickener is often added to the liquid phase in order to avoid dehomogenization during the division process. As a result, the ultimately Keeping soup in the ready-to-use state does not hold up the preferred and desired thin liquid.

It is known from OE-PS 1 60 169 to produce emulsions in which the fat is the continuous phase forms, which encloses the aqueous components. There are emulsifiers such. B. Lecithin is used. These emulsifiers can also be pectin and pectin-like substances or plant mucilage. That However, the end product is pasty, powdery or granular.

It is an object of the invention to provide a method for forming portions of a multipart material create, which consists of a liquid phase, which in the ready-to-use state has a low viscosity (about 1 to 20, usually about 1 to 10 and preferably about 1 to 5 cP), and particulate! solid material so that the servings show essentially the same ratio of components. The procedure should be suitable for fully mechanized use.

According to the invention, portions of a material obtained from a liquid phase in the ready-to-use State of low viscosity, and particulate! solid material, where the portions mentioned show essentially the same ratio of the components in that one a decomposable thickener used after breaking up the mass by heat or a Decomposition agent is decomposed.

The earlier German patent 12 90 475 relates to a method for dividing a solid and aqueous Proportions of existing material, the liquid proportions of the total amount of product to be divided with the help of emulsifiers and / or thickeners

are converted into a medium capable of bearing the solid parts, where appropriate by the action of heat this medium can later be broken.

In the older process, it is not the thickener or emulsifier that is broken down, but that Medium z. B. the emulsion produced by means of the emulsifier is broken.

The thickening agent in the process according to the invention can be obtained by heat or by adding a gel suitable substance are decomposed, in the latter case the substance in question mostly after the division will be added to the mass for each portion, but will also be added to the mass can, provided that it substantially decomposes the thickening agent after the partitioning process; the The substance in question can be added to the mass in an encapsulated state, and after the Breaking step is to be released from the encapsulation.

Devices for dosing thick liquids, such as. B. Devices for filling thick liquids, For example, soups in containers are in most cases not suitable for dispensing thin liquids suitable. By adding a thickening agent, e.g. starch, the thin liquid can be used in such machines be made fit. After dosing, the thickener can be decomposed, making portions a thin liquid.

According to the present invention, portions of a multipart material can be formed which in the ready-to-use state thinly liquid like water, but in a solid to semi-solid state, e.g. B. frozen or gelled, placed on the market, e.g. B. drinks, custard, desserts or starters, ζ. B. nutrients in extracts or milk, multi-part chocolate or similar drinks. Such portions can be transformed into ready-to-use condition, e.g. B. by thawing or heating. It can for such gelled or frozen products find starches as a thickener use, and such Thickeners can be broken down by amylase. The amylase can e.g. B. be added encapsulated, so that it later exerts its degrading effect as a result of an increase in temperature. It is also possible to have a frozen dessert or an egg cream (e.g. with cherries or other fruits as solids) with a Prepare a suitable thickener and spray amylase onto the frozen product, which then applies also freezes the frozen product into a solid film or droplets; as frozen film or Once frozen, however, they will not exert a degrading effect on the thickener the product is melted and, in particular, warmed up, the amylase will break down the thickener, so that a thin dessert or a thin custard, z. B. results with fruits as a solid. Naturally one must use an amylase, which can withstand a low pH, if the product in question has a low pH. It is preferred to use a thickener such as. B. Strength, which one to use is degradable by amylase, and it is precisely this enzyme that is used to degrade the thickener Fabric is

In order, if necessary, to avoid that the enzyme also decomposes such solid material which is a part is of the multipart mass and contains starchy material, the enzyme is preferably inactivated after it has essentially broken down the thickener. This inactivation can be achieved by heating the portions above the inactivation temperature of the enzyme, which can be above room temperature, can be achieved, e.g. B. during cooking or sterilization of the portions, or inactivation can be brought about by an inactivating agent which is added so that it has its effect exercises at the right time To inactivate z. B. Alpha-amylase lowers the pH below 4.5, z. B. by means of an acid.

In a preferred embodiment of the present invention, a series of containers, wherein each a liquid phase, which has a low viscosity in the ready-to-use state, and a particulate phase contains solid material in substantially the same proportion, produced in that from the mentioned liquid phase, the mentioned solid material and a decomposable thickener Mass is formed so that homogenization is essentially ensured during the division of the mass is that you fill each container with the so thickened homogeneous multi-part mass and that Thickening agent adds substantially corrosive substance to each container. So can a series of containers are produced, which z. B. are filled with a soup made from an aqueous soup base that is im ready for use (without or with dilution to e.g. 1: 1) has low viscosity, and particulate solid soup material, such as. B. pasta, macaroni, vegetables, meat, in essence the same proportion

It is clear that in this embodiment, too, the degradation of the thickener is essentially after Implementation of the filling has to take place, z. B. by heating the container after filling. as Thickeners, softened by heat, e.g. B. at sterilization temperatures, can be degraded Alginates and, under certain circumstances, tragacanth can also be used.

If an enzyme is used for degradation, the enzyme is preferably added to each container, z. B. separately for each portion after or during the measurement of the same, or separately for each container before filling.

The enzyme is preferably added in solution, the amount of solution being chosen so that it easily mixes with the product. Another method of adding the enzyme to the mass is to encapsulate it, e.g. B. in microcapsules to use. The capsules are intended to melt or dissolve in order to allow the enzyme's disintegrating action to be exerted on the thickener. This melting or dissolving must take place at a temperature below the inactivation temperature of the enzyme. A thickening agent which is easy to use and which is of particular importance in the case of soups is starch (e.g. wheat flour or potato starch). One enzyme that can be used advantageously to break down this thickener is alpha-amylase. This alpha-amylase is available as a commercial product of microbiological origin. Another source of alpha amylase is malt. The malt can be used as such. For example, a suspension of malt flour in water can be produced and this suspension ^{can be kept at 50 °} C. for one hour in order to extract the enzyme. This suspension or solution can be used

the. Other combinations of thickener and enzyme are e.g. B. guar gum and an enzyme that consists of sprouted guar beans can be obtained; Locust bean gum, carboxymethyl cellulose and Cellulose enzymes; Alginates and pectinols; Gelatin and proteinase.

It is important that there is good mixing of the enzyme with the product. In the commercial Conveyor systems usually do. Otherwise a mixing device must be switched on after the filling operation will.

Sometimes, as in the case of soups, which include pasta or other particulate starchy material and where alpha-amylase is used, care must be taken to ensure that the Enzyme activity is not too high (overdosing must be avoided), otherwise it can be degraded of the noodles etc. come and thereby an undesirable cloudiness or a pecking together the same. The amount of alpha-amylase must therefore be chosen critically. In any case, in which case the multi-part mass contains particulate solid material which is present in the end product as a result of the If enzyme is desired unaffected, care must be taken that the enzyme does not substantially lend the solid material can decompose; for this purpose an enzyme must be selected and used in a critically selected amount which is inactivated, e.g. B. by sterilizing the filled container.

In general, so is the amount of enzyme employed, as well as the time and temperature of its action choose that undesired side effects are avoided and the viscosity ultimately desired is obtained. in the In general, inactivation can also be achieved by heating for a certain time above the inactivation temperature of the enzyme in question.

In the case of soups, the mass is first boiled in kettles. Then the temperature is generally allowed to drop before filling, usually to about 70 ^° C.

After the filling process, the alpha-amylase will act on the gelatinized starch in the containers until the inactivation temperature is reached during the heating-up period of the sterilization process. For alpha-amylase from malt, the inactivation temperature is around 80 to 85 ° C at neutral pH. Consequently, the alpha-amylase will be inactivated during the sterilization of the filled containers, for example, at 110 ⁰ C. The inactivation temperature depends on the type (origin) of the alpha-amylase, the pH, the salt concentration, etc. from. If the inactivation temperature of the alpha-amylase is high, less activity will usually be required because the enzyme can function for a longer period of time during the heating to the sterilization temperature.

In general, the amount of starch used in soups is 10 to 40 g / l. The amount of enzyme to be used depends on the type of enzyme and the method as such. Usually the process is conducted so that the viscosity of the liquid phase in the state ready for consumption of the final product to 1 to 20, usually I to 10, preferably 1 to 5 cp, measured with an Epprecht viscometer at 6O ⁰ C, reduced

A very important advantage of the method according to the invention arises when, such as. B. in the case of Soups, after filling and sealing the container, these must be sterilized. The applicant has found that the sterilization time can be reduced significantly by lowering the viscosity of the contents. A shortened sterilization time not only increases the economic efficiency of the process, it also reduces it also the organoleptic impairment of the product due to the effects of heat.

When starch is used as a thickener, there is another benefit in clear soups. Usually, possibly caused by starch retrograde after sterilization, a cloudiness that increases as the soup is stored. When the starch is broken down enzymatically then this retrograde does not occur and the soup remains clear.

example 1

A concentrated chicken soup, containing broth, spices, salt and meat extract, was prepared in the usual way with 50 g vermicelli, 60 g chicken in cubes of about 15 × 15 × 15 mm and 28 g potato starch per liter.After preparation and before filling in cans ( V21) the temperature was 70 ⁰ C. In the soup each can of 500 ml was shortly before the filling 10 ml of a solution is introduced containing 3 mg of bacterial alpha amylase activity 2500S. KB units / g amylase. After filling with the soup, the cans, which all contained essentially the same amount of ingredients, were closed and fed to the loading station in the usual way. Good mixing was obtained during this transport over some conveyors. Autoclaving was started at a temperature of 118 ° C. 20 minutes after the first can was closed and 10 minutes after the last can was closed. The sterilization time required was 15 minutes. A control experiment without the addition of alpha-amylase, on the other hand, required sterilization for 60 minutes. After sterilization, the soup was as thin as water and clear, while the control soup was cloudy and quite thick.

Example 2

A concentrated chicken soup was prepared according to the recipe of Example 1, but the soup became too The blocks were frozen, followed by the addition of the enzyme by spraying on 1 ml of the solution of alpha-amylase (10 S.K.B.) over the surface of every half liter of the frozen soup. The blocks were divided into portions. After thawing and boiling, the soup was as thin as water.

Example 3

The same procedure was used as in Example 1, but with vegetable soup containing spices, Meat extract and salt in addition to 52 g vermicelli, 24 g meatballs, 40 g green peas, 20 g beans (French beans), 26 g carrot pieces

(10x10x3 mm) and with 20 g potato starch per liter. After filling, each can contained approximately the same amount of ingredients. The sterilization time in this case was 25 minutes, whereas the control required 75 minutes. After sterilization was the soup runny as water and clear, while the control was cloudy and quite * thick. That too Flavor was improved over the control.

7 8

Example 4 Example 5

The same procedure as in Example 1 was followed The same procedure as in Example 3 was followed

but the added 10 ml of solution contained but the added 10 ml of solution contained 300 mg

300 mg malt flour instead of 3 mg bacterial Al- 5 malt flour instead of 3 mg bacterial Alpha-Amy-

pha-amylase. The sterilization time required was läse. The required sterilization time was 15 minutes

15 minutes at 118 ° C. Again the soup was at 118 ° C overnight. Again the soup was after the sterile

the sterilization as thin as water and clear. as thin as water.

Claims (6)

Patent claims: 1. Method for dividing solid parts and thin liquid parts in the ready-to-use state Shares of existing products, especially food, with the thin-bodied components With the help of thickeners, they can be converted into a stable medium for the solid parts, in which the solid parts are evenly distributed, and then this homogeneous mass is divided and is packaged and after dividing the thickened parts back into the thin liquid form be transferred, characterized in that that a decomposable thickener is used, which after division of the mass by Heat or a decomposition agent is decomposed. 2. The method according to claim 1, characterized in that starch is used as the thickener will. 3. The method according to claim 1 or 2, characterized in that each sub-unit after the division an agent for decomposing the thickener is added. '4. Method according to claim 3, characterized in that that when the partial amounts are taken up in the container, the agent for decomposing the thickener is added to each container before the division will. 5. Process according to claims 2 to 4, characterized in that the decomposition of the Thickener Alpha-Amylase uses: 6. Process according to claims 1 to 4, characterized in that after the decomposition of the Thickener by an enzyme this enzyme preferably by heating above room temperature, z. B. is inactivated by sterilization.