HU197193B - Process for producing spice mixture combined with protein and/or aroma mixture particularly for meat-industrial purpose - Google Patents

Abstract

The present invention relates to a method for producing a protein-coated, enriched, enriched spice mixture and / or mixture of flavorings, particularly for meat. The process according to the invention is that the spice (s) or aroma (s, t as a carrier for a swelling and / or emulsifying material, namely, vegetable protein isolate, concentrate, texture, flake, oil-free flour or animal protein-Na-caseinate, ultrafiltered milk protein is applied by mixing one or more proteins and natural fusion (s) or aronia (s) in several stages, preferably milled to the same particle size as the spices, and then, if necessary, the premixtures thus obtained. mixed with each other and, if desired, the mixture is packaged in unit packets.

Description

The present invention relates to a process for the preparation of a powdered spice mixture and / or flavor mixture in combination with a protein, mainly for the meat industry.

It is known that during storage of ground spices, undesirable sensory changes can occur which affect aroma, taste and level. Volatile oils released by shredding may evaporate or undergo autooxidation, condensation, and polymerization. After harvesting, any kind of storage, whether or not shredded, leads to more or less deterioration in quality. Storage temperature, light 15 and humidity are factors that influence this. Among these, temperature plays a major role. Changes or deterioration in quality can be substantially mitigated when stored at low temperatures, and it is also advantageous to prevent light exposure and air movement. Because spices by their very nature contain water, a loss of essential oil occurs during drying, as some of it is faded away by water vapor. 25

Thus, improper handling and unfavorable storage conditions cause a deterioration in quality. At 20 ° C and 70% relative humidity, spices can last for up to 6-9 months. During this time, microbial germination of germs 30 does not occur. Even better storage at +5 ° C with no light or air movement. However, complete stability and quality preservation can only be achieved at temperatures below -18 ° C. 35

The water content of the stored spice should generally be kept at around 10%. For highly hygroscopic substances such as onions, garlic, peppers, the 6% water content is the most favorable. 40

In the meat industry, the required storage method is the spice chamber, which, however, requires that, if the humidity in the adjacent rooms is very high, the air conditioner with cooling, heating and humidity control is installed in the walls or windows.

It is a known fact that various foods, when stored with foreign fragrances, take on their scent. This observation is also based on the storage regulations according to which, for example, soya preparations, flour, etc. just storage space. It may be stored where no foreign, permeable odor is present. 55

Thus, the storage of spices is a problem and the preparation of meat products is also difficult because sometimes the spices of the proper quality and quantity for the receptor have to be measured separately. θθ

It is known that various formulations that can be handled uniformly in the food industry already exist. For example, a paste flavoring is prepared from herbs and vegetables, one of the ingredients of which is 5 g of gelatin or gluten (see U.S. Patent No. 117,024). Concentrated food aromas were produced by evaporating the extracts of vegetables and spices and then spray-drying the concentrated concentrate with triglycerides. This solution is disclosed in U.S. Pat. No. 159,530. is described in Hungarian patent specification. No. 147,327. According to a Hungarian patent, compositions containing casein, egg white, spices, organic and inorganic salts have been used in food. No. 1,228,523. According to British Patent No. 4,400, meat-like products were prepared using blood serum protein using onions as flavoring. No. 3,756,833. U.S. Pat. No. 4,123,195 describes the preparation of a protein-free spice composition consisting of garlic, onion, paprika, black pepper. No. 1,382,335. In the British patent, meat extracts were used as flavoring in the flavoring composition instead of the spices instead of the protein.

Microencapsulated, spray-dried spice preparation containing no protein is described as an easy-to-use flavoring (Czechoslovakian Patent Specification No. 204,079). No. 2,151,897. British Patent Specification No. 4,195,195 describes food flavor concentrates containing vegetable protein hydrolysates and fats.

No. 3,951,083. U.S. Pat. No. 4,123,115 relates to the production of a meat substitute food product which absorbs animal fat in textured vegetable protein during the process. So there is a vegetable protein carrier here, but spices are not mentioned.

No. 577,271. According to Swiss patent, fresh plants are chopped and pressed in the frozen state, and concentrated acetic acid is suggested for the treatment of the residues during the pressing.

No. 3,206,189. The German patent relates solely to the treatment of natural herbs prior to milling, that is to say, price, so that the aroma in the frozen or freshly picked plants is stabilized until processed or dried. The drying is carried out in the presence of a carrier, with water-soluble salts (electrolytes) or proteins and optionally hydrated carbohydrates suitable for human consumption. For stabilization, the herbs are mixed with electrolytes and / or heated to 50-150 ° C. In this case, either salt is used or, in the case of other carriers, heat treatment is compulsory, which is unfavorable to the aroma content of the herb. Before mixing with protein or carbohydrate before heat treatment, the carrier is made into an aqueous, viscous solution and the herb is mixed into it, a requirement that the carrier be water-soluble, so that the technology is implemented.

It is an object of the present invention to eliminate the problems associated with the storage or handling of spices by allowing the spices to be treated together in the desired composition without the need to add salt or other components not otherwise required in the final product.

It is known that protein additives are gaining ground. In addition to the strong growth of the world population and the efforts to reduce the nutritional problems involved, this has called. functional properties.

To compensate for these fluctuations in meat quality, they have gained increasing importance in the meat processing industries for most of the last ten years - various protein-based, stock-enhancing additives.

Preparations used for stocking meat products are generally classified on the basis of their protein content and practical experience.

Protein content is the so called. however, the technology used to prepare the formulations has a more or less significant effect on the scale, liposuction, emulsion-forming propensity, and emulsion stability of proteins.

We have found that if the spices, including natural, pre-ground, ground spices, concentrates, extracts, or combinations thereof, are present in a protein, preferably a plant protein isolate, concentrate, texture, oil-free flour or animal protein in Na-caseinate, ultrafiltered milk protein, milk powder, blood protein composition or egg protein composition provides an easy-to-use, aroma-retaining composition. The mixture thus obtained is used according to the recipe prescribed in the food processing sectors. The preparation of spice mixtures or unit packages can also be accomplished by computer control. The present invention allows a. The process of the present invention thus comprises as a carrier for the spice (s) or flavor (s) a highly swellable and / or emulsifying material, namely a vegetable protein isolate, concentrate, texturate, flake, oil-free paste, or animal. from one of the proteins to Na-caseinate, an ultrafiltered milk protein, by mixing one or more proteins, preferably ground, with the spices, and the natural spice (s) or aroma (s) optionally in several stages, the premixes thus obtained are then mixed with one another if necessary and, if desired, packaged in unit packets.

Spices generally contain low boiling volatile constituents with primarily hydrophobic properties. They also contain hydrophilic components, but their tension is significantly lower. J

Additive enhancers are extremely fine granular powders with a high specific surface area characterized by high surface energy. There is a complex interaction between the protein powder and the spice powder containing the volatile component. Most of the volatile components of flavorings are adsorbed on protein.

The carrier-bound aroma is more stable against various undesirable decompositions than the non-bonded one.

During storage, the interaction between the stock enhancer and the spices is long-lasting, so it is possible for the binding sites of the protein to be saturated with the ligands, i.e., a proportion of the active ingredients of the spices are evenly distributed on a solid support.

The use of individual stock enhancers alone is limited by their unpleasant by-products. Drying the flavoring agents on such a stock enhancer can understandably reduce the effect of foreign flavors, and when using ground spice granules, they are blended with the stock enhancer, so that when used in the meat industry, the so-called flavors are mixed. .the hot spots are retained, but the flavorings adsorbed to the stock enhancer are more evenly distributed throughout the meat mass and raise the base muscle level.

In carrying out the process of the present invention, prior to commencing the blending process of protein additives and spices, the components to be blended must be shaped to a similar grain size and, in order to recover the active ingredients, the spices must be incorporated at a satisfactory degree of maturity.

Shredding of parts of the plant always results in a loss of quality as crumbling will occur! heat causes volatile oil evaporation losses. The greater the evaporation pressure, the greater the evaporation.

Further reduction of the loss can be achieved by using special grinding equipment (bar grinder, pneumatic motor, screen mill).

Cooling during grinding is very good (we can cool the equipment or the material being processed). This is particularly advantageous because during the grinding process, a rise in temperature occurs and cooling reduces the loss of aroma.

By lowering the grinding temperature, the ingredients of the spice component are brighter.

For example: lipids will not be greasy, oily or greasy, but will be dry, solid. Therefore, the spice can be ground to any delicacy without loss of smudging in the machine without much loss.

The best refrigerant is nitrogen, with this inert gas you can adjust the temperature as you wish. Nitrogen also inhibits the oxidation of essential oils. High spices such as cloves, allspice, cumin and the like should always be ground under refrigeration.

After grinding, since the granules are composed of particles of different sizes, it is necessary to separate and sift the fractions of different particle sizes.

This involves: - stratification and intermixing,

- separation of fine particles, rearrangement,

- application of coarse and fine particles.

Particles of larger particle size than desired are preferably recycled to the mill.

In the mixing operation, the materials to be mixed are loaded into the mixing machine in the desired amount. After the start of the mix, the mixture is tested at various times, the quality of the mixture constantly improves over time, the composition of the mixture becomes more uniform, and its uniformity is closer to the limit.

When using aromas, the natural or artificial flavor concentrates are dispersed on soy flour or other protein carriers. This premix concentrate is added to the meat mixture instead of the seasoning mixture.

The invention will now be illustrated by the following examples.

In the example compositions, the meaning of the notations is as follows:

STA-PRO = soy concentrate (protein content 65%)

PP 500 E = soy isolate (protein content 90%).

Example 1: Preparation of a Paris spice mixture (for 100 kg of finished product,

Additives 1. II.

designation version version .Production of Parisian spice mixture (for 100 kg of finished product

Designation of additives I version II. version Sweet pepper dkg 10 - 'Na-caseinate, or STA-PRO, or ultrafiltered milk protein Quantity per 100 kg of spice mixture necessary materials Additives I II. name version version Fixer * kg 76.90 83.30 White pepper kg 15:40 16.70 Sweet pepper kg The weight of the unit shall be kg (100 7.70 finished product) 1:30 1:20

Na-caseinate or STA-PRO

The prepared, selected, measured spices are chopped on a clock. The comminuted materials are separated on a demolition dryer according to the appropriate particle size.

In parallel, the stock-enhancing protein-based additive, previously certified in the laboratory, is weighed and prepared for mixing.

The additive is approx. 30% is added to the mixer (preferably a screw mixer) and the spice components are added in the following order with constant stirring: white pepper, sweet pepper: the total amount of additive already weighed is then added to the mixer.

For multi-speed mixing, mix first at low speed and then at higher speed for 8 to 10 minutes.

After one minute, a sample is taken and homogeneity is checked.

The mixture is discharged from the mixing apparatus into a weighing tank or into 20 kg collecting bags.

We measure the quantities needed for the meat industry.

Example 2

frankfurter

Quantity of spices needed for 100 kg of finished product

File fixer * 100 100

White pepper dkg 20 20

Designation of additives I version II. version File fixer * dkg 95 95 White pepper dkg 20 20 Sweet pepper dkg 20 20 Hot peppers dkg 20 20 Ginger dkg 5

* ΡΡ 500 Ε either Na-caseinate or STA-PRO

Example 2b

Quantity of ingredients needed for 100 kg of spice mixture

Designation of additives weight kg Corrective stock * 52.80 5 White pepper 8:30 Sweet peppers 11:10 Hot peppers 22:20 cumin 2.80 garlic powder 2.80 10 Packaging unit (for 100 kg finished product) 1.80 * PP 500 E or Na-Caseinate or STA-PRO 15 Steps of the procedure equals one hundred. .

Additives I II. name version version Stock improvement * kg 59.5 61.0 White pepper kg 12.5 13.0 Sweet pepper kg 12.5 13.0 Hot peppers kg 12.5 13.0 Ginger kg 3.0 - The packaging unit weight kg 100 kg finished product 1.60 1:50 * PP 500 N or Na-: casein or you! STA-PRO The components and a product as in Example 1, runk away.

20 25 Example 4 Smoked sausage Quantity of additives required per 100 kg of finished product using aroma Designation of additives weight dkg 30 Corrective stock * 93 White pepper 15 Sweet peppers 20 Hot peppers 40 cumin 5 35 garlic Flavor 2 * PP 500 E or Na caseinate, or STA-PRO

Example 3 Smoked sausage For 100 kg of finished product gok necessary additive- Additives name weight dkg Corrective stock * 95 White pepper 15 Sweet peppers 20 Hot peppers 40 cumin 5 garlic powder 5

* PP 500 E or Na caseinate or STA-PRO

40 Example 4b Made with 100 kg of aroma of spices quantity of materials needed 45 Additives name weight kg Stock repair * 53.1 50 White pepper 8.6 Sweet peppers 11.4 cumin 2.9 Garlic aroma Packaging unit 1.2 55 (For 100 kg of finished product) 1.75

^X PP 500 E or Na caseinate or STA-PRO

Example 3b

Quantity of ingredients needed for 100 kg of spice mixture

The product of Example 1 is prepared in two steps, with the following preparation steps for mixing the aroma. After measuring the specified amount of garlic aroma, the aroma is measured

-59 - Λ Prepare a soybean meal equivalent to 5% of the total protein content using a high speed mixer. By continuously moving the amount of soybean flour in the high-speed mixer, the diluted liquid flavor is uniformly applied to the carrier material.

Example 5

Kunsági liver preparation

Aroma premix 6.00 kg 1.20 kg 0.02 kg concentrate composition: soy flour pepper aroma garlic aroma

The procedure is the same as in Example 4 except that 6.0 kg of a soy flour mixture of garlic and pepper aroma is applied in liquid form.

Claims (4)

Patent Claims Meat Mass: 130 kg Textured Soy Protein or Flake: 3.0 kg Allspice Ground: 0.12 kg Ground Black Pepper: 0.40 kg Marjoram: 0.04 kg Sweet Pepper: 0.54 kg Paste Spice Flavor: 0.003 kg Packing unit: 4.10 kg 1-3. as in Examples. Example 6 Special vagdalthus For 150 kg of meat mass: soy meal or flakes: 6.00 kg ground black pepper: 0.40 kg ground allspice: 0.80 kg garlic flavor: 0.00125 kg Packing unit: 7.20 kg The procedure steps are the same as described in Example 4. Example 7 Aroma premix with concentrate born Italian cold cuts For 100 kg of finished product: protein isolate or concentrate: 73.00 kg hot peppers: 3.95 kg ground nutmeg: 15.83 kg aroma concentrate: 7:22 kg 100.00 kg A process for applying a protein coated, ground, spice mixture and / or 15 for the preparation of flavor mixtures, mainly for the meat industry, characterized in that the spice (s) or material (s) with good swelling and / or emulsifying properties are vegetable protein isolates, concentrates, textures, flakes, oil-free flour or animal proteins. of Na-casein, an ultrafiltered milk protein, by adding one or more milled, preferably ground, granules to a nearly similar particle size to spices The protein and the natural spice (s) or flavor (s), if desired in several steps, are mixed and the premix thus obtained is mixed, if necessary, and packaged in uniform packages, if desired. 2. The method of claim 1, wherein the carrier is a protein repair protein. A process according to any one of claims 35 to 33, wherein the milling is carried out under cooling. A process according to claim 3, wherein the cooling is carried out using a nitrogen gas refrigerant. 5. A process according to any one of claims 1 to 3, characterized in that the mixing is carried out with a screw mixer.