FR2522477A1 - PROCESS FOR THE PREPARATION OF FOOD PRODUCTS FORMED FROM DIVISIONAL FOODS AND THE PRODUCTS OBTAINED THEREBY - Google Patents

Abstract

A MASS OF ONE OR MORE DIVIDED FOODS, PELLETS OR GROUND IS PREPARED CONTAINING A BINDING AGENT, A GELING AGENT, AND A COMPOUND RELEASING BIVALENT IONS IN SUFFICIENT QUANTITY TO ENSURE THE REACTION BETWEEN THE GELLING AGENT AND THIS BIVALENT ION COMPOUND WITHIN A PREDETERMINED LAPS OF TIME AFTER MASS PREPARATION. THE FORMING OF THE MASS BY EXTRUSION OR MOLDING IS FOLLOWED AND THE FORMED PRODUCT IS SUBJECT TO TREATMENTS TO TRANSFORM IT INTO THE FINAL PRODUCT. GELIFIED FOOD PRODUCTS OBTAINED BY RECONSTITUTION OF DIVIDED FOODS.

Description

The present invention relates to a preparation process

  of food products obtained by reconstitution of

  molded by gumming and gelling agents using mechanical methods, such as extrusion and molding, as well as heat treatments.

  such as heating and cooling.

  Such methods of preparation are usually employed in the food industry. Most of these methods are based on the use of a gel forming system comprising an alginate and a divalent cation, such as calcium ion. A class of processes using such systems makes it possible to prepare shaped products enclosed in skin, e.g.

sausages.

  US Patents 3650765 and 3650766 relate to

  processes for the preparation of food products of

  and any form, comprising the steps of: preparing an extrudable mass of food materials,

  extrusion of this mass and formation of gelled skin beyond

  round of extruded product The skin is formed when

  gelling substances, such as alginates,

  to the action of gelling agents, such as alkaline

  on the surface of the extruded product.

  US Patents 3891776, 3922360, 4117172 and 3676158

  also describe similar processes for the preparation of

  ration of a molded food product wrapped in a skin.

  Some of these methods produce self-skinning

  which can be detached When the skin is detached and the product is again subjected to the action of a solution of

  bivalent cation, the skin is reformed.

  Other methods are based on the use of alginates and calcium ions to prepare stabilized food products in which the whole-body alginate is converted to a complete gel. US Pat. No. 2,791,508, for example, discloses a process for the production of stabilized food products. preparation of reconstituted food products which first comprises the formation of a thixotropic substance of the semi-gel type by dispersing the food in the form of cut pieces, powder or granules in an aqueous solution of a hydrophilic edible colloid, in which the dispersed food is in the form of fine particles more or less enclosed in a

colloidal gel matrix.

  In addition, a gelling agent, such as calcium carbonate,

  must be added to the mixture of dispersed food and colloid

  hydrophilic agents to initiate gelation

  at which time the addition of the gelling agent

  cation is critical, since when adding this agent, this

  it releases the calcium ion that reacts with the colloids for

form a gel.

  Since gelation is rapid, it is

  to quickly transfer the substance into the feed tube of the extruder, in which the final structure of the gel is formed. The feed tube must be of such a length that the mixture is gelled practically at the time of release. difficult, because if the gelling agent is added too early, the mixture is

  in gel before the exit of the extruder and causes the col-

  If, on the other hand, the gelling agent is added too late, the mixture does not gel at the same time.

  extruder outlet and the outgoing product is misshapen.

  Thus, the known processes have drawbacks in terms of the product and the preparation, such as unwanted skin formation, an inappropriate texture of the final product

  and difficulties encountered during extrusion.

  The subject of the invention is an improved method of preparing

  of food products ensuring easy production

  and a rigorous control of the final product.

  According to the present invention, it has been found that

  appropriate dimensions and shape can be

  prepared from a mass of food particles

  and additives comprising a binder and a time control system consisting of a gelling agent

  such as an alginate and a divalent ion releasing substance.

  The mass used has adequate rheological properties.

  quats for shaping and preserving the shape that he

  has been given, thus enabling the implementation of a

  continuous ducting based on extrusion, molding or

logue.

  The consistency of the mass must be such that the product

  I can easily leave the forming or molding plant.

  The process according to the invention can be widely applied to all

  a range of food products, such as meat and fish, shrimps and the like, vegetables and fruit, and its course depend neither on the acidity of the food nor on the

temperature.

  According to the invention, the mass can be formed from one or more pieces of food cut into pieces, a binding agent

  comprising, for example, a cellulose ether alone or in combination with

  with an eraser such as guar, an alginate, a

  stance releasing calcium ion such as calcium carbonate

  which reacts with alginate to form a gel, a thickening

  ssant such as flour and / or starch and optionally a control agent of p H, such as citric acid or any

  low physiologically acceptable acid, a sequestrant

  acceptable, such as metaphosphate and other additives

  such as salt, sweeteners and dyes.

  The binding agent used in the mass serves to maintain a certain

  the degree of rigidity of the form given to the product and progressive gelling of the alginate leads to

mass of the product.

  The control agent of p H in combination with the sequestring agent

  its function is to release at a predetermined rate.

  calcium ions leading to controlled gelation of alginate In some cases, the p H of the split feed

  value, whether the addition is either acid or

  cide and sequestering agent is superfluous Thus, in the

  cases of products releasing an acid such as oi

  However, no control agent for p H or sequestering agent is useful. In each case, the mass must be conditioned in such a way that

  gelification takes place after a predetermined period of time

  In general, the mass is allowed to stand for a period of

  5 to 30 minutes before forming and other treatments The time for gelation is thus largely assured The consistency and the qualities of the final product depend on the proportion and the quantity of

ingredients used.

  The forming is carried out by means of an extruder, a cutting machine or a molding plant. As already mentioned, the realization of a continuous process and

  effective requires an easy and quick exit of the food product.

  Such an outlet will be favored by continuous rinsing of the extrusion head, knives or mold by means of a liquid such as water or

  an aqueous solution of divalent ions such as calcium ions

  to prevent adhesion of the formed product to the forming apparatus When using a solution of calcium chloride for rinsing, a slippery surface is obtained with

  the coefficient of friction is low, which ensures

  easy product This rinse solution is used in small amounts and low concentration, because it aims only an easy exit and not a formation of skin or

film fixing the shape of the product.

  The product thus formed can be subsequently treated either with a floury substance, or with crumb or paste a, if it is desired to improve the adhesion of the coating by batture,

  adds a small amount of gelling agent which will be

  born to react with the alginate present on the surface of the product.

  The food products formed can also be coated

  cooked, grilled, frozen and wrapped When reheating

  frozen products, these retain their shape,

  their texture and their qualities of taste.

  The constituents used in the process according to the invention are reasonably priced, so that production is economical. As already indicated, the food products formed according to the present invention are prepared by first

  mass of cut food and other additives, and then

  mass by extrusion, molding or the like, all of which

  vi of a packaging such as the application of pâté e Y,

  bread crumbs, baking, eg frying

packaging.

  According to the invention, the mass contains one or more

  divided food products, a gelling agent, a free

  bivalent ions by reaction with the gelling agent, thickeners and, optionally, a sequestering agent, a control agent of p H and additives such as salt,

spices, sweeteners and dyes.

  Binding agents that can be used include ethers

  edible cellulose nontoxic and solubes in water.

  Examples of such ethers are alkyl-, hydroxyalkyl and carboxyalkyl ethers whose alkyl group contains from 1 to 3 carbon atoms. Specific examples of cellulose ethers are sodium carboxymethyl cellulose, methyl cellulose, ethyl cellulose. , hydroxy methyl cellulose,

  hydroxy ethyl cellulose, hydroxypropyl cellulose, hydroxyl

  propyl methyl cellulose and mixtures thereof These ethers can be used together with gums, such as agar gum,

  gum tragacanth, karaya gum, xanthan gum, cowgum gum

  roubier, caragan gum, furcellaran gum, gum arabic or

  Although all suitable binder can be used

  preferably, the hydroxypropyl is used as a binder.

  pyl methylcellulose with gum agar Hydroxypropyl methylcellulose preferably used at viscosity of 000 CPS of hydroxypropyl methocel K 100 M manufactured

by Dow Chemical.

  In general, the binder is used in an amount of about 0.10%

  to about 6.0% by weight based on the weight of the food product

  When the binder used is a mixture of cellulose ether and gum, the cellulose ether is present therein, eg in a proportion of 20 to 30% by weight of the binder and the gum in

  proportion of 70 to 80% by weight of the binder.

  Although any gelling agent may be employed, it is preferred

  use an alginate such as sodium or vegetable alginate

  In particular, sodium aluminum alginate is preferred.

  both the trade name Protanal SF-120 distributed by Multi-

  Kem Corp and manufactured by the Norwegian company Protan and

  Fagertun Its proportion in the mass is generally

  0.1 to 1.0% by weight of the divided food product.

  Compounds releasing divalent ions for reaction

  with the alginates to make a gel include carbohydrate

  calcium nitrate, calcium phosphate and the like.

  However, calcium carbonate

  calcium ion react with alginate to produce

  Calcium alginate gel Compounds that release calcium ion

  are generally used in amounts from 0.001 to

  0.004% by weight of the divided food product.

  PH control agents include weak organic acids, such as citric, maleic and tartaric.

  without the control agent of p H, if the food product

  divided silage used itself releases a weak acid, eg.

  in the case of onions When one is used, it is generally

  usually present in an amount ranging from about 0.001 to about

  0.05% by weight of the divided food product.

  When it is desired to use a sequestering agent jointly

  With the control agent of p H, it is preferred to use according to the invention.

  a metaphosphate such as sodium hexametaphosphate.

  This agent is generally used only when using

  an agent of control of p H, and in this case, in quantity of

  0.001 to about 0.05% by weight of the food product

Split.

  Thickeners that can be used as part of the

  The present invention comprises starch and flour, usually

  used together Generally, starch is present

  in an amount of from about 3 to about 12% by weight of the food product.

  However, it is preferred to use the starch in an amount of from about 5.5 to about 6.5% by weight. The flour is present in an amount ranging from about 3 to about 12% by weight.

  divided food product, preferably from 7.5 to 8.5%.

  The mass may also contain one or more optional additives, such as salt, spices, sweeteners and dyes. In general, if they are present, it is in a quantity varying from

  0.01 to about 1.0% by weight of the divided food product.

  As already mentioned, the food products used

  include vegetables, fruits,

  such as meat, fish, shrimp and the like.

  The process according to the invention is particularly recommended for products pulverized or cut into pieces, such as fresh onions, rehydrated onions, cauliflowers,

  mushrooms, peppers, apples, meat from

  laille, meat, fish, shrimps and calamares.

  The preferred product consists of onion rings, the preparation of which requires a very precise consistency to produce a product of good commercial quality. The food products are cut into pieces or into cubes or finely divided.

conventional tools.

  The mass is prepared by mixing all the constituents except the divided food products When they form

  a dry mixture, they are added and mixed with the

  Divided food or cut into pieces for 2 to minutes at room temperature to form a mass. The viscosity of the mass is very high and is left at

  rest for a period of 5 to 30 minutes for

  put the release of ions such as calcium from the car-

  calcium bonate to form a calcium alginate gel.

  The mass is then introduced into an installation of

  mage, such as an extruder or molding apparatus.

  that any suitable installation can be used.

  please pump the mass through an extruder equipped with a knife head To prepare the onion rings, you can use Autoprod / Food extruder manufactured by Autoprod,

  Inc whose knife heads cut out washers

  viron 10 to 12 g The same extruder can be used with different heads to extrude shape products

  variables such as pellets, half-moons, rushes or the like.

  Advantageously, a rinsing solution is used to rinse the extruder head or the molding plate by facilitating the exit of the product formed. Preferably, a solution of calcium chloride in the concentration water is used.

from 0.2 to 5.0%.

  The extruded products drop freely on the conveyor belt grid leading the products into a unit

  o apply the frying batter If you wish to increase the

  If the paste is not adhering to the product, a small amount of an alginate, such as sodium alginate, can be added to the paste, which will react with the calcium ions present on the surface of the product. This step is normally followed by a unit where breadcrumbs are applied Products covered with breadcrumbs are usually subject to

  cooking, and in the case of onion rings, strongly

  for a very short period of time, eg 30 sec-

  at 200 ° C, then individually frozen and packaged. The final product formed contains, before being treated with pulp and breadcrumbs, from 0.10 to 2.5% by weight of cellulose ether, from 0 to 2.5% by weight of gum, from 0.05 to 0.80% by weight of alginate, from 6.0 to 15% by weight of agent

  thickener and 80 to 90% by weight of food product.

  The preferred example is 0.2% cellulose ether, 0.9% agar gum, 0.36% alginate, 12% thickener.

  and 86% of food product (onion).

  As already mentioned, the additives present in the dry mixture before the addition of the divided food product comprise the following substances, the percentage by weight (based on the weight of materials of the mass before the addition of food product) indicated for each substance representing a wide range of use and the quantities used of

preference.

  Substances Preference Range Maize starch 37% 30-60% Wheat flour 49 30-60 Hydroxypropyl methyl cellulose 1.5 1-15 Agar gum 6.0 0-15 Sodium alginate 2.5 0.5-5 Calcium carbonate 0.012 0.006-0.02 Sugar (optionally) 4.4 0-10 Salt (if present) 0.9 0-5 Citric acid (if necessary) O 0-0.02 Sodium hexametaphosphate O 0-0.02 (if necessary) ) The ratio of onions diced fresh or rehydrated to the dry mixture is preferably 6.0 to 1, but may vary

from 5: 1 to 10: 1.

  The following examples give preferred formulations,

  illustrative and non-limiting.

  Example 1: Onion rings The following dry mixture is prepared (parts by weight): 16 parts of corn starch parts of wheat flour 0.8 part of sodium alginate (Keltone, Kelco Co) 0.003 part of calcium carbonate 3.2 parts of hydroxypropyl methyl cellulose, 100,000 CPS (hydroxypropyl methocel K-1000M, Dow Chemical) This mixture was added to the 250 parts of fresh onions diced in a ribbon blender and the mixture was kneaded for 3 minutes at room temperature to form a mass The resulting mass had a very pasty consistency The mixture was allowed to stand for 5-15 minutes to allow the release of calcium ions from the calcium carbonate through the acidic pH due to onion juice

  and to allow the calcium ions to react with the molecules

  alginate capsules to form a calcium alginate gel.

  The mass was then pumped through a pump through

  the extruder of the Autoprod Food type equipped with a cutter head

  pante whose action allows to obtain rings of about 10 to 12 g The knives were washed with an aqueous solution containing 5 parts of calcium chloride per 100 parts of water This washing has favored the detachment of the product in rings

knives.

  The extruded onion rings fell individually

  on the grid of the conveyor belt leading to the uni-

fr rie

  dough from the dough to the breadcrumbs unit The product

  The breadcrumbs were frying at 200 ° C

  seconds, then was individually frozen and packaged.

  The final product, after being warmed and served, possessed

an excellent flavor.

  Example 2: Elongated rings The extruded rings were prepared as in Example 1, using the dried and rehydrated onion pieces,

  the dimensions were about 6 mm.

  The final product had an internal texture similar to that

  of the product obtained according to Example 1.

  Example 3: Onion rings The following mixture (parts by weight) was prepared: 2 parts of corn starch, 0 part of wheat flour, 1.0 part of sodium alginate, 0.004 part of calcium carbonate, , 6 part of hydroxypropyl methyl cellulose 0.4 part of salt 1.8 part of sugar

  This mixture was added to the 250 parts of fresh onions from

  diced 0.6 mm The onion rings were prepared

  according to the method described in Example 1.

Example 4: Apple rings.

  A dry mixture of the following composition (parts by weight) was prepared: parts of mal starch 16 parts of wheat flour 0.6 part of sodium alginate 0.003 parts of calcium carbonate 2.3 parts of hydroxypropyl methyl cellulose 1.1 part of gum agar parts of sugar 1 part of salt This mixture was added to the 250 parts of fresh apples

  diced to 0.6 mm The rest of the process was

logue to that of example 1.

  Example 5: Shrimp product A mixture of the following composition (parts by weight) was prepared: shrimp cut into pieces 85 salt 1.0

HVP 1.5

  garlic powder 0.02 onion powder 0.3 starch of malt 1.2 water supplemented to 100 250 parts of this mixture were mixed with the mixture

  of Example 1 and treated as indicated in this example.

  ple to obtain a half-moon shape or shrimp.

  Example 6: Zucchini in slices or donuts A mixture of the following composition (parts by weight) was prepared: zucchini diced to 0.6 mm 56 tomato puree 42 onion powder 0.15 garlic powder 0.15 oregano 0.4 salt 1.3 250 parts of this mixture were mixed with the mixture

  of Example 1 and treated according to this example to obtain

pucks or donuts.

  Example 7: Chicken Plates or Half-Moons A mixture of the following composition (parts by weight) was prepared: diced chicken roll of 0.6 mm 76.6 chicken aroma 3.0 parsley 0.1 water 17 7,250 parts of this mixture were mixed with the dry mixture of Example 1 and treated as described in this example

  to get pucks or half-moons.

  The above examples were repeated using various binders and gums, as well as different proportions of thickening agent and adding other gums.

  also tested with varying proportions of

  ginates and other poorly soluble calcium compounds.

  In all cases, satisfactory products have been obtained

  by adjusting the proportions of the additives.

at 12 {

Claims (15)

CLAIMS.   Process for the preparation of food products formed from divided, granulated or chopped foods comprising   (1) the preparation of a mass of one or more   containing a binding agent, a gelling agent and a divalent-ion releasing substance in an amount sufficient to effect the reaction between the gelling agent and the divalent-ion releasing substance within a predetermined period of time after the preparation of the mass, (2) the preparation of a food product formed by forming the mass by means of a forming plant and (3)   the processing of the food product formed for the trans- form into final product.   Process according to claim 1, characterized in that   that the binder is a cellulose ether.   Process according to claim 2, characterized in that   cellulose ether is selected from the group consisting of   carboxymethylcellulose, carboxyethylcellulose, carboxypropylcellulose, methylcellulose, ethylcellulose,   hydroxy methyl cellulose, hydroxy ethyl cellulose, hydro-   xypropyl methyl cellulose and mixtures thereof.   Process according to one of claims 1 to 3, characterized   in that the binder comprises a cellulose ether and another gum.   Process according to Claim 4, characterized in that the gum is chosen from the group comprising agar gum, gum tragacanth, karaya gum, xanthan gum, gum   caragan, gum furcellaran, locust gum, gum ara- and their mixtures.   Process according to one of claims 1 to 5, characterized   in that the gelling agent is an alkali metal alginate and the bivalent-releasing substance is   a weakly soluble compound containing the calcium ion.   Process according to Claim 6, characterized in that the alkali metal alginate is sodium alginate   and the calcium compound is calcium carbonate.   Process according to one of claims 1 to 7,   in that the mass also contains a con-   The method according to claim 8, characterized in that the pH control agent is a weak organic acid selected from the group consisting of citric, tartaric and maleic acids.   Process according to one of Claims 1 to 9,   in that the mass also contains a separate agent   questrant. Process according to claim 10, characterized in that   that the sequestering agent is a metaphosphate.   Process according to claim 11, characterized in that   that the metaphosphate is a sodium hexametaphosphate.   Process according to one of claims 1 to 12,   characterized in that the product formed is rinsed with an aqueous solution of a calcium compound at the time of its   output of the forming plant.   Process according to Claim 13, characterized in that the calcium compound solution is a solution of calcium chloride.   Process according to one of claims 1 to 14,   characterized in that the mass also contains a thickening agent. Process according to Claim 15, characterized in that the thickening agent is starch, flour or mixed.   Process according to one of claims 6 to 16, characterized   in that the proportion of the constituents of the mass is such that, the mass being left standing for an interval varying from 5 to 30 minutes, the alginate reacts with   the substance releasing the calcium ion to increase the screw   cosity of the mass prior to the forming step.   Process according to one of claims 1 to 17, characterized   in this amount of binding agent varies from about 0.10   to about 6.0% by weight of the divided food product.   Method according to one of claims 1 to 18, characterized   in that the amount of alginate varies from approximately 0.1   at about 1.0% by weight of the divided food product.   20.A method according to one of claims 1 to 19, characterized   wherein the amount of the divalent ion-releasing compound ranges from about 0.001 to about 0.02% by weight divided food product.   Method according to one of claims 1 to 20, characterized   characterized in that the treatment step (3) is carried out by rolling the food product formed either in the flour,   either in a batter, then in the breadcrumbs.   22.Gelled processed food product obtained by the process   according to one of claims 1 to 21, characterized   in that it comprises as binder an ether of   cellulose selected from the group consisting of hydroxy alcohols   kyl and carboxy alkyl celluloses, the alkyl group of which contains 1 to 3 carbon atoms, the amount of said cellulose ether varying from about 0.1 to about 2.5% by weight, as gelling agent an alginate whose amount varies from about 0.05 to about 0.80%, a divided, granulated or chopped food selected from vegetables, fruits, meats, fish and seafood and mixtures thereof, in amounts ranging from about 80 to% by weight and a thickening agent in varying amounts from 6 to 15% by weight.   23.The shaped food product of claim 22,   characterized in that it contains a goxmme in   varying from about 0.1 to 2.5% by weight.   24.A shaped food product according to claim 22,   characterized in that the magnets used are onions.   25.Food product according to claim 22, characterized in that the foods used are apples.   26.Food product according to claim 24, characterized tered by its shape in a slice.   27.Food product according to claim 25, characterized tered by its shape in a slice.