GB883976A - Edible food product and process for preparing the same - Google Patents

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.