GB883976A - Edible food product and process for preparing the same - Google Patents
Edible food product and process for preparing the sameInfo
- Publication number
- GB883976A GB883976A GB39071/59A GB3907159A GB883976A GB 883976 A GB883976 A GB 883976A GB 39071/59 A GB39071/59 A GB 39071/59A GB 3907159 A GB3907159 A GB 3907159A GB 883976 A GB883976 A GB 883976A
- Authority
- GB
- United Kingdom
- Prior art keywords
- mixture
- sodium
- phases
- gel
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
Landscapes
- Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
An edible food product consisting of a polymeric carbohydrate gel and divided food particles, has at least two continuous phases with an interface between each phase and a non-rubbery, firm texture which does not exhibit syneresis. A sol is prepared of a mixture comprising a polymeric carbohydrate gel precursor that forms an intermediate thermostable gel, such as an algin, a low methoxyl pectin, a carragheen or a mixture of these, and divided food particles, such as diced or pureed vegetables, fruits or meats, nuts, vitamins and minerals, at least two continuous phases are formed from the sol so that there is an interface between each, the sols are allowed to intermix at the interface of the phases and then the phases are gelled; a gelling agent e.g. calcium gluconate or sulphate, and a gel-retarding agent e.g. tetrasodium pyrophosphate, trisodium phosphate, sodium hexametaphosphate, sodium tetraphosphate, sodium tripolyphosphate, or calcium-complexing agents such as sodium carbonate, oxalate, fluoride, or citrate, or an organic chelating agent such as phytic acid or the sodium salt of ethylenediamine-tetraacetic acid are added in the phases in amounts sufficient to give a controlled rate of gelation. A hydrophilic colloid capable of binding free water in the gel formed may be distributed throughout one or more of the sols; specified colloids are gum arabic, hydrolysed potato or corn starches, sodium carboxymethylcellulose, and gelatin. Although any shape of gel may be extruded, it is preferred to extrude a core phase within one or more shell phases, using an exterior extrusion nozzle protruding beyond an interior nozzle. The divided food, gelling agent &c. may each be incorporated at different concentrations in each of the phases. The products may be preserved by canning, freezing, dehydration or refrigerating; they also may be gently warmed, boiled, baked, or fried in deep fat. In a typical example, an outer phase was prepared by lightly frying onions in chicken fat with the incorporation of flavour and spices. Water and rehydrated green split peas were added to the fried mixture and the mixture was then pulped. The pulp was mixed with a solution in hot water of sodium alginate and tetra-sodium pyrophosphate, and parsley was added. The mixture was heated to 185 DEG F. for ten minutes, sugar was then added and the mixture was cooled to 120 DEG F.; dry calcium gluconate powder was well mixed with the cooled mixture. In the preparation of an inner phase, a mixture of pulped carrots, fried onions, water chesnuts, pimento, flavour, and spices with a solution in hot water of sodium alginate and tetra sodium pyrophosphate, was heated to 185 DEG F. for ten minutes. Celery was added and the mixture was held at 185 DEG F. for an additional two minutes; after an addition of sugar, the mixture was cooled to 100 DEG F. Dry calcium gluconate powder was well mixed with the cooled mixture. The two phases were extruded through an extrusion nozzle, into a 1% calcium chloride bath, held in the bath for 15 minutes and then drained and washed free of calcium chloride.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US883976XA | 1959-01-30 | 1959-01-30 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB883976A true GB883976A (en) | 1961-12-06 |
Family
ID=22211134
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB39071/59A Expired GB883976A (en) | 1959-01-30 | 1959-11-18 | Edible food product and process for preparing the same |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB883976A (en) |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3650765A (en) * | 1969-07-07 | 1972-03-21 | Dca Food Ind | Method and apparatus for preparing food products |
US4544563A (en) * | 1982-09-23 | 1985-10-01 | Nestec S. A. | Process of preparing a gelled pasta product |
GB2258800A (en) * | 1991-08-23 | 1993-02-24 | Novus Investments Ltd | Food product |
WO2002015715A1 (en) * | 2000-08-25 | 2002-02-28 | W. Ruitenberg Czn. N.V. | Composition and method for coating foodstuffs |
EP1251749A1 (en) * | 2000-01-20 | 2002-10-30 | NEW ZEALAND INSTITUTE FOR CROP & FOOD RESEARCH LIMITED | Novel food products and processes of making same |
WO2009109681A1 (en) * | 2008-03-07 | 2009-09-11 | Leon Ferrer Just | Preparation of gelled food products from pulp fruit and facility used for same |
EP2288264A2 (en) | 2008-06-20 | 2011-03-02 | FMC Corporation | Food product having a casing |
CN103637035A (en) * | 2013-12-16 | 2014-03-19 | 青岛聚大洋藻业集团有限公司 | High-gel-strength algin and preparation method for same |
-
1959
- 1959-11-18 GB GB39071/59A patent/GB883976A/en not_active Expired
Cited By (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3650765A (en) * | 1969-07-07 | 1972-03-21 | Dca Food Ind | Method and apparatus for preparing food products |
US4544563A (en) * | 1982-09-23 | 1985-10-01 | Nestec S. A. | Process of preparing a gelled pasta product |
GB2258800A (en) * | 1991-08-23 | 1993-02-24 | Novus Investments Ltd | Food product |
EP1251749A4 (en) * | 2000-01-20 | 2003-07-16 | Nz Inst For Crop & Food Res | Novel food products and processes of making same |
EP1251749A1 (en) * | 2000-01-20 | 2002-10-30 | NEW ZEALAND INSTITUTE FOR CROP & FOOD RESEARCH LIMITED | Novel food products and processes of making same |
US7323202B2 (en) | 2000-08-25 | 2008-01-29 | W. Ruitenberg Czn. N.V. | Composition for forming a casing and method of use |
WO2002015715A1 (en) * | 2000-08-25 | 2002-02-28 | W. Ruitenberg Czn. N.V. | Composition and method for coating foodstuffs |
WO2009109681A1 (en) * | 2008-03-07 | 2009-09-11 | Leon Ferrer Just | Preparation of gelled food products from pulp fruit and facility used for same |
ES2328003A1 (en) * | 2008-03-07 | 2009-11-05 | Just Leon Ferrer | Preparation of gelled food products from pulp fruit and facility used for same |
ES2328003B1 (en) * | 2008-03-07 | 2010-09-22 | Just Leon Ferrer | PROCEDURE FOR PREPARATION OF GELIFIED FOOD PRODUCTS FROM FRUIT PULP, PRODUCT OBTAINED BY THE SAME AND INSTALLATION TO CARRY OUT SUCH PROCEDURE. |
EP2288264A2 (en) | 2008-06-20 | 2011-03-02 | FMC Corporation | Food product having a casing |
EP2288264B1 (en) * | 2008-06-20 | 2018-08-15 | FMC Corporation | Food product having a casing |
CN103637035A (en) * | 2013-12-16 | 2014-03-19 | 青岛聚大洋藻业集团有限公司 | High-gel-strength algin and preparation method for same |
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