HUH3752A - Apparatus for removing gratewaste and/or strained material from liquid flowing in the gutter - Google Patents

Abstract

A device for removing rakings and/or screenings from a liquid flowing in a channel is provided with a conveyor path which is directed obliquely upwards in an installation angle, reaches approximately to the base of the channel, is immersed, if appropriate, partially into the liquid, is designed as a worm conveyor and is intended for the rakings. The conveyor helix (14) is provided at least with a substantial, radially internal region at an oblique angle ( alpha ) to its axis (2) in the range from > 90 DEG to 135 DEG . <IMAGE>

Description

The present invention relates to a reduced fat dressing and a process for the preparation thereof. SUMMARY OF THE INVENTION The present invention relates to a special combination of ingredients and to a process for making low-fat or non-fat, reduced-calorie dressings which mimic the uses of higher-fat dressings. In the field of salad dressings, interest has recently been directed towards the development of low-fat or substantially non-fat products which have a soft and creamy taste and a texture and spread that approximates the structure and taste of edible fat-containing foods.

There have been many attempts to use swellable materials in fat and reduced fat products, such as powdered or microcrystalline cellulose. 5,011,701. U.S. Pat. No. 5,123 and other patents cited therein describe the preparation or use of various types of cellulose derivatives in a variety of foods. Such celluloses have been used or suggested for the production of low fat or substantially fat free foods. However, as fat is reduced in foods containing higher amounts of cellulose derivatives, such as microcrystalline cellulose, certain unpleasant sensory effects are better expressed, such as the formation of undesirable coatings in the mouth or dry feelings, and the smooth, pleasant, such as dense and spreadable dressing, the usual sense of taste is lacking.

In low-calorie and low-calorie foods, microcrystalline cellulose has already been used as both a carbohydrate thickener and a fat replacement. A powder with a relatively large particle size (e.g., 1590 Mm) was used to reduce the carbohydrate, and colloidal cellulose of less than a micron size was used to reduce the fat content, usually with the reverse result mentioned.

5,011,701. U.S. Pat. No. 5,102,125, addresses this issue and describes several operations consisting of at least two high shear operations in order to achieve long-term dispersibility of microcrystalline cellulose. This is a relatively high-energy process that requires considerable time and energy. 5,087,471. U.S. Patent No. 4,124,123, which also addresses this problem, further elaborates on the processing steps.

In addition to microcrystalline cellulose, other ingredients have been used in combination to produce low-fat or non-fat dressings. For example, when starch is used on its own, a gum-like, dough-like, chalk-like sauce may be formed and the taste will generally not be felt. In addition, the pourability of the starch-only dressing is also unsatisfactory.

Due to the above, the production of low fat or non-fat salad dressings by the use of microcrystalline cellulose to achieve fat-like properties is still unsatisfactory.

- 4 energy intensive procedures are used.

It is therefore an object of the present invention to overcome one or more of the disadvantages of the known processes for preparing low-fat or non-fat, reduced-calorie salads with the taste and usefulness of whole fat dressings.

The present invention is based on the discovery that a salad dressing can be prepared using less than expected thermal and mechanical energy by producing a fat-free or low-fat salad dressing containing microcrystalline cellulose and starch and other components. It is an object of the present invention to determine the composition of non-fat or low fat (0-30% by weight) salad dressings and to prepare such dressings using a specific fat mimicking combination comprising cold water swellable starch, colloidal microcrystalline cellulose, xanthan gum and optionally alginate derivatives. contains product. Titanium dioxide is preferably used as such opacifying product, which generally improves the appearance of the dressing by rendering it opalescent and less transparent. The composition essentially imitates the functional properties of the fat. In addition, it has been discovered that two specific methods of administering the ingredients are critical in this process, to provide a dressing with these properties.

In accordance with the present invention, which will be described in more detail below, a fat-imitating composition is prepared which is optionally used to prepare a low-calorie, dispersed, reduced or reduced-fat salad dressing. The fat-imitating composition may also be useful in the preparation of many foods where the organoleptic properties of fat are desirable. The salad dressing of the present invention is essentially functionally and organically similar to higher fat dressings.

The fat-imitating composition of the present invention comprises an intimate dry mixture of the following components:

1) 30-70% collid microcrystalline cellulose;

2) 30-70% starch swollen in cold water;

3) 1 to 15% rubber of xanthan gum, locust bean gum, guar gum, carrageenan gum and the like, provided that sufficient gum is present to protect microcrystalline cellulose from flocculation and the like;

4) 0-5% alginate derivative of: propylene glycol alginate, sodium alginate or the like;

5) 0-5% opacity from titanium dioxide, milk powder and the like, provided such material is desirable. 70-99% water is then used if desired, since this is sufficient to form a stable, substantially dispersed fat imitation system.

Adding this composition to a non-fat or very low salad dressing containing up to 30% fat results in an organoleptic result substantially equal to that of a higher fat salad dressing. Approximately 1-10% by weight of the imitation composition, based on the total salad dressing, is used. The non-fat or low-fat dressing according to the present invention has the following composition:

0.1 to 10% by weight of colloidal microcrystalline cellulose; 0.1 to 3% if a castable dressing is desired, a higher amount is used if a gel-like consistency is desired;

0.5-4.5% by weight starch swollen in cold water;

0.1% to 0.6% of rubber: xanthan gum, locust bean gum, guar gum, carrageenan gum and the like;

0-0.3% alginate or alginate derivative, preferably propylene glycol alginate;

0-0.4% opacifying agent, preferably titanium dioxide, milk powder or the like;

0.1 to 25% flavor cocktail consisting essentially of spice extracts, natural or artificial flavorings, flavorings, parts of plants and the like;

3-20% of an acidifying agent selected from the group consisting of distilled vinegar, apple vinegar, phosphoric acid, organic acids and the like; 0-30% of flavoring agents: synthetic sweeteners, high fructose corn syrup, corn syrups, sugar (sucrose) and the like;

15-80% water;

0 to 30%, preferably 0 to 15%, of oils such as soybean oil, canola oil, olive oil, cottonseed oil and their partially hydrogenated derivatives or the like.

The present invention also relates to two proprietary processes.

In the first case, the microcrystalline cellulose is suspended in a sufficient amount of water with stirring and then the xanthan gum is added to form a concentrated suspension.

In the next step, it is added sequentially with continuous stirring

(a) a sweetener,

(b) acids and flavorings, and

(c) the salt.

An opacifying agent is then added to the mixture. In the next step, the dry water-swellable starch mixture is added, followed by the alginate and preservatives. If oil is added, it is added last. Stirring is continued throughout the addition. After adding all the components, the mixture is emulsified and bottled.

In the second case, a dry mixture of microcrystalline cellulose, xanthan gum, cold water swelling starch, alginate and opacifying agent is prepared. This dry mixture is then suspended in a sufficient amount of water with stirring. While stirring, the compensating components, i.e. additional xanthan gum, optionally alginate, sweeteners, are added and then the mixture is mixed with the acid, the flavoring agents and the salt. Preservatives such as sodium benzoate, potassium sorbate or EDTA may be added to the mixture and the oil added last. Stirring is continued throughout the addition. The mixture finally

8. emulsify and bottle.

Our fat-imitating composition usually contains five components, which create a taste similar to higher fat salad dressings when blended with other ingredients later on. These components, calculated on a dry basis, are:

a) 30-70%, preferably 50-60% colloidal microcrystalline cellulose;

b) 30-70%, preferably 40-50% starch swollen in cold water;

c) rubber, preferably 1-15%, preferably 3-6% xanthan gum;

d) optionally 0-5% alginate, preferably 1-3% propylene glycol alginate;

e) opacity is also an optional component when used in an amount of 0-5%, preferably 0.5-4%.

This fat-imitating composition can be advantageously used in the general salad dressing compositions described below.

The non-fat or low fat salad dressings of the present invention are generally about 0.25-4% by weight of dispersed particles, microcrystalline cellulose, about 5099% by weight of water, about 1-35% by weight of digestible carbohydrates, 0-10% by weight of protein, and less than about They contain 7% by weight of digestible triglyceride, preferably 0-3% by weight.

The microcrystalline cellulose of the present invention may be any microcrystalline cellulose produced in any known manner, such as Avicel, a registered trademark of FMC Corporation. The preparation and use of this microcrystalline cellulose is known from the GC-34 of Avicel, produced by FMC.

An especially preferred microcrystalline cellulose is Avicel CL611 because it has the most suitable colloidal properties. This material is a colloidal product produced simultaneously from carboxymethyl cellulose and sodium carboxymethyl cellulose. Microcrystalline cellulose as used herein is understood to mean such a co-produced cellulose having a particle size of less than 0.2 μτα 70%.

Preferred hydrocolloids are, for example, xanthan gum. Although xanthan gum is commonly known as a microcrystalline cellulose protective agent in lower concentrations (see, for example, the said FMC prospectus), the present invention utilizes xanthan gum in much greater amounts than known to exert its beneficial properties. Higher concentrations advantageously affect the suspension and fat mimicking properties.

The most effective rubber is an aqueous microcrystalline cellulose dispersion containing from 2 to 10% by weight of a xanthan gum, e.g.

Xanthan gum refers to a heteropolysaccharide produced by fermentation with a microorganism of the genus Xantomonas. The physical and chemical properties of the product are well known (see Industrial Gums, R.L. Whistler, Ed., Academic Press, N.Y. (1973)). Locust bean gum or guar gum may also be used.

Karraganangumi can also be used. These are structural polysaccharides of red sea plants such as Chondus crispus or Gigartina stellata. There are many variants that can be extracted from red sea plants for food use, such as kappa, lambda and iota carrageenan. Carrageenan gum is a highly charged, high molecular weight, and regular configuration, anionic polyelectrolyte containing anionic sulfate ester groups which are regularly located on a polysaccharide backbone. Lamdragragan is generally of a linear structure, which usually contains three clusters of sulfate on two polymeric backbones per monosaccharide group.

Kappa-carrageanan and iota-carrageanan contain significantly less ester sulfate groups than lambdakarragan and iota-carrageanan. contains one sulfate group per monosaccharide group, kappa-carrageenan contains approximately one sulfate group per skeleton. The physical and chemical properties of lambda-carrageenan are described in the aforementioned literature (Industrial Gums).

The addition of a rubber to a microcrystalline cellulose dispersion at several stages of the process has several results. Coating cellulose particles with rubber improves taste, structure, obscures unwanted tastes and feelings, and improves stability.

It is important that the rubber can be added without lumping or aggregation, so that a well-dispersed dispersion is obtained. In addition to the xanthan / MCC complex dispersion (which is a creamy thickener), other known thickeners can be used for the salad dressing to achieve the desired density or viscosity. This thickening agent may be a starch paste or may contain edible gums such as xanthan gum, guar gum or polyglycol ester of alginic acid or the like. In general, about 0.5% to about 5% by weight of starch is used. Usually small amounts of edible rubber are used to achieve the desired density and structure.

The microcrystalline cellulose described above with a starch swollen in cold water, such as A.E. Used in combination with Mirathik 468 from Staley and Co. or Ultra Tex 4 from National Starch and Chemical Co. Mirathik 468 starch, which is described in detail in the Staley brochure on Mirathik, and 4,465,702. s. U.S. Patent No. 4,600,600, when used in accordance with the invention, has excellent properties that are substantially the same as those of fat. It is important to keep the weight ratio of starch to microcrystalline cellulose at an appropriate level.

The cold water swellable starch may be used in a ratio of from about 0.5 to about 1: 2 based on cellulose.

Most starches known in the art should be cooked. However, according to the present invention, modified corn or edible starch swellable in cold water may be used instead, and thus produce a final product which requires less heat or mechanical energy.

Non-fat or low fat foods are preferably about 40-95% moisture, about 0-50% carbohydrate (with the microcrystalline cellulose and starch of the present invention), about 0-5% protein and about 030%, preferably 0-15% by weight. or less fat, in addition to salt, flavorings and other food ingredients. In the following, some specific food industry applications will be described in more detail.

The dressing used in the present invention is generally about

It contains from 20 to 96% by weight of water and the amount of acidifying agent by which the aqueous component of the dressing is below 4.1, preferably between about 2.75 and 3.75. In conventional dressings, the desired pH, depending on the amount of water in the dressing and the effect of the other components of the dressing, is usually in the range of about 0.1% to about 3.5% by weight of the acidifying agent, such as acetic acid, fumaric acid or acetic acid / phosphoric acid. of its total mass.

The dressing carrier which may be employed may be, for example, an oil-free dressing, a pourable or viscous dressing, or an emulsified or non-emulsified dressing such as is commonly used in salads, vegetables, sandwiches and the like. Such groupings may include, for example, non-fat mayonnaise, salad dressing, french dressing and imitations thereof, which may be flavored or reduced calorie products.

As the oil, when used in the dressing composition, any well-known triglyceride oil from edible plant material, vegetable oils such as palm kernel or corn oil, sucrose polyesters, soybeans may be used.

oil, safflower oil, cottonseed oil and the like or a mixture thereof.

Maize syrup is generally used as a sweetener. However, other sweeteners such as sucrose, dextrose, fructose, dried corn syrup or synthetic sweeteners may also be used.

Such non-fat dressing compositions preferably include corn syrups having a DE (dextrose equivalent) value of <50, preferably between 15 and 42. Such corn syrups may be prepared by acidic, enzymatic or acidic-enzymatic hydrolysis of corn starch. The dextrose equivalent value can be calculated as DE = 100 / Mn / 180.16, where Mn is the number average molecular weight of the solid corn syrup. Significant amounts of corn syrups having a DE of 15 to 42 DE can be incorporated into pourable dressing compositions for maximum advantageous effect. In this respect, the pourable dressing preferably contains 0-30% by weight, more preferably 5-20% by weight of such solid corn syrup having a DE of 25-42 based on the total weight of the pourable dressing. It is believed that corn syrup with low dextrose equivalents is best suited for casting dressing products to achieve the most comfortable fat-mimicking properties and pleasant organoleptic properties.

Small amounts of emulsifier may also be used in the salad dressing compositions of the present invention. Any suitable emulsifying agent may be used, such as dried egg yolk, protein, gum arabic, locust bean gum, guar gum or carrageenan gum, tragacanth, soy lecithin, alginic acid, propylene glycol ester, sodium carboxymethylcellulose, polysorbates, and the like. Emulsifiers are used in a known manner.

An effective amount of various other components, such as spices or other flavoring agents, and preservatives, such as sorbic acid (or its salt), may also be included.

The pH of the aqueous component of the dressing carrier is about 4.1 or less, preferably between 2.75 and 3.75. Any edible acid or mixture of acids may be used to provide the appropriate acidity of the emulsified dressing, for example, suitable organic or inorganic edible acids such as lactic acid, citric acid, fumaric acid, maleic acid, phosphoric acid, hydrochloric acid, acetic acid or mixtures thereof. Acetic acid-phosphoric acid or acetic acid-phosphoric acid-lactic acid mixtures are particularly preferred as acidifying agents. The amount used to achieve the desired pH will depend on a number of factors known to those skilled in the art, such as the buffer capacity of the protein components of the dressing.

It has also been recognized that certain process parameters, such as the order of addition, the duration of mixing, the appropriate temperature, or the concentration of the components during successive steps are critical to the result.

The invention is further illustrated by the following examples. In our examples, percentages are by weight unless otherwise indicated.

Thus, following the general description of the present invention, the following examples are set forth.

Example 1

1. One part of microcrystalline cellulose is added to a container with 15-20 parts of water while stirring. The mixture is stirred for ten minutes and the ratio of water to microcrystalline cellulose is increased to 30: 1. 0.1-0.7 parts of xanthan gum are added and stirring is continued for another five minutes.

2. The following components are added sequentially while stirring:

5-6 parts high fructose corn syrup,

4-5 parts distilled vinegar,

0.5-0.6 parts lemon juice concentrate, part garlic juice,

4-5 parts sugar,

1-2 parts salt, part other flavoring containing 0.02-0.03 parts titanium dioxide, 2-3 parts dry starch / sugar mixture.

Stirring was continued for another 10 minutes.

3. Place 0.5-1.5 parts of partially hydrogenated soybean oil in a second container and start mixing. The following components are added to the oil:

0.08-0.10 parts propylene glycol alginate,

0.5 parts modified food starch,

0.003-0.004 parts calcium disodium ethylene diamine tetraacetate (EDTA).

Stir the mixture smoothly and continue stirring.

• · «· ♦ * • • • • • • · * · * · • ····« <

4. The contents of the second container are added to the mixture containing the first microcrystalline cellulose while stirring.

5. The product is poured into a storage container and bottled.

It is contemplated that an appropriate amount of oil may be added by this process to produce a dressing containing up to 30% by weight of oil.

Example 2

Fat-imitating composition

Variations ABC parts by weight

microcrystalline cellulose ( ^{* 1} ) 0.3 4.0 5.6 xanthan gum ( ² ) 0.1 0.5 0.4 starch- ³ ) 0.3 6.0 3.2 propylene glycol alginate ( ⁴ ) 0.1 0.4 0.5 dispersions of titanium dioxide ⁵ ) 0.06 0.86 0.3 water 90-99 80-90 70-95

Two process variants are described for each composition.

Procedure 1:

Place 1000 ml of water in a plastic beaker at room temperature (about ° C). The other components are weighed separately and the microcrystalline cellulose is added while stirring. The mixture was stirred at 2000 rpm for 3-5 minutes until smooth. Add xanthan and blend for another 5 minutes. Then add the

starch and stir for 1 minute. Propylene glycol alginate is then added, even if the mixture is not smooth, stirred for one minute, and finally titanium dioxide is added. The mixture was stirred for a further 10 minutes until homogeneous.

Procedure 2

Place at room temperature (about 24 ° C) in a 1000 ml plastic beaker. The other components are separately weighed together with the titanium dioxide dispersion and mixed by hand in another vessel.

The fat-imitating dry mixture is added slowly to the water beaker while mixing the water at high speed, about 2000 rpm with a propeller mixer (TALBOYS Tline Laboratory Stirrer # 134-1). The mixture was stirred for an additional 10 minutes.

Preferably the following products are used as the individual components:

1) Avicel CL-611, FMC Corp .;

2) From Celtic T, Kelco Div., Merek and Co .;

3) Mira-Thik 468, A.E. Staley Mfg, Co.;

4) Kelcoloid LVF, Kelco Div., Merek and Co.;

5) 9113 white dispersion S.D., Werner-Jenkinson Div., Universal Foods Corp.

· * »E

· «· * * · • · ·

- 18 Example 3

C fat imitator toppings French style Thousand island villager preparation (Example 1) 25 parts Part 26 30 parts 85% water xanthan - 0.2 0.4 starch 1 - 1.5 propylene glycol alginate - - 0.1 dispersion of titanium dioxide - 0.1 0.4 water 25 21 42 vinegar (100 g) 9 8 8 soybean oil 2 - - salt 1.5 2 2 tomato 7 11 - sugar 12 10 2 flavoring / coloring agent 3 10 2.5 high fructose corn syrup 15 - - corn syrup, 43 D.E. - 10 6 maltodextrin - - 4

The procedure is described in the French dressing.

Water is added to a suitable vessel at 21 ° C and the fat-imitating composition is added with stirring. In about 10 minutes the mixture will be smooth. The other liquids and solids (except for most tomatoes) are then added while stirring. When the mixture becomes homogeneous (about an additional 10 minutes of stirring), the mixture is emulsified and the rest of the tomato is added.

It is to be understood that the examples are merely illustrative of the invention and that changes or modifications obvious to those skilled in the art are within the scope of the invention.

Claims (5)

1-2 parts by weight of starch swollen in cold water; 0.5-1.5 parts by weight of soybean oil; 0.08-0.10 parts by weight of propylene glycol alginate; 0.5 parts by weight of modified edible starches; 0.003-0.004 parts by weight of calcium disodium ethylene diamine tetraacetate (EDTA); d) stirring the mixture until smooth, e) pouring the resulting product into a storage container and bottling. 8. A process for making a salad dressing, characterized by ·· * * 0 ·· a) 70-99 parts by weight of water are placed in a vessel and stirred; b) preparing a dry mixture of the following components: 0.3 to 5.6 parts by weight of microcrystalline cellulose; 0.3-6 parts by weight of starch swollen in cold water; 0.1 to 0.5 parts by weight of xanthan gum; 0.1-0.5 parts by weight of propylene glycol alginate; 0.04 to 0.52 parts by weight of titanium dioxide; c) adding the dry mixture to the water-containing vessel while stirring to form a fat-imitating dispersion, d) a second container containing 21 to 45 parts by weight of water 8-10 parts by weight of vinegar; 12-27 parts by weight of sweetener; 1 to 11 parts by weight of high fructose corn syrup or sugar; 1-3% by weight of propylene glycol alginate; and It contains from 0.5 to 4% by weight of titanium dioxide opacifying agent. 1 to 15% by weight of rubber selected from: xanthan gum, carrageenan gum, locust bean gum, guar gum and mixtures thereof; 0-5% by weight of alginate or alginate derivative; 0-5 wt.% Opacifying agent, which may be titanium dioxide, milk powder or a mixture thereof; and that the mimetic composition, when used in a dressing containing up to 30% by weight of fat, provides 1-10% by weight of organoleptic properties similar to fat. A fat-imitating composition comprising a mixture of the following components: 30-70% by weight of colloidal microcrystalline cellulose; 30-70% by weight starch swollen in cold water; 2. A fat mimicking composition according to claim 1, characterized in that 50-60% by weight of colloidal microcrystalline cellulose; 40-50% by weight of cold water swollen starch; Contains 3% by weight of titanium dioxide. A composition according to claim 1, characterized in that 56% by weight of colloidal microcrystalline cellulose; 32% by weight of cold water swollen starch; 3-5% by weight of rubber; 4-5 parts by weight of distilled vinegar; 10-11 parts by weight of a flavoring mixture; 0.02-0.05 parts by weight of titanium dioxide; 4.5 to 11.5% by weight of the flavor mixture; 0.8 to 1.0% by weight of vinegar as an acidifying agent; 12 to 27% by weight of sweetener; 45-69% water; and ·· ·· 0-15% by weight of oil. A process for the preparation of low fat dressings, characterized in that a) 1% by weight of microcrystalline cellulose is added with stirring to 10-30% by weight of water at room temperature, i.e., 1524 ° C, and stirring is continued until a dispersion is formed; b) 0.1 to 0.2% by weight of xanthan gum is added to the dispersion with stirring; c) while stirring, the following components are added successively: 4. Salad dressing with a fat content of up to 30% by weight, characterized in that 0.1-3% by weight of colloidal microcrystalline cellulose; 0.5-4.5% by weight of cold water swollen starch; 0.1 to 0.6% by weight selected from xanthan gum, carrageenan gum, locust bean gum, guar gum or the like; 0 to 0.3% by weight of an alginate derivative which may be propylene glycol alginate, sodium alginate; 0-0.4% by weight opacifying agent which may be titanium dioxide, milk powder or the like; From 0.1 to 25% by weight of a flavoring mixture consisting essentially of spice extracts, natural or artificial flavors; 0 to 3.5% by weight of an acidifying agent; 0-30% by weight of sweetener; 0-30% oil; 15-80% by weight of water; and having a reduced calorie dressing having substantially the same organoleptic and utility properties as other higher fat dressings, and wherein about 70% by weight of the microcrystalline cellulose has a particle size of less than about 0.2 μιη. ·· · · • * • ♦ * »··« · A salad dressing according to claim 4, characterized in that 0.1 to 2.0% by weight of colloidal microcrystalline cellulose; 0.1-4% by weight of cold water swollen starch; 0.1 to 0.5% by weight selected from xanthan gum, carrageenan gum, locust bean gum, guar gum or the like; 0.1-0.2% by weight of an alginate derivative which may be propylene glycol alginate, sodium alginate; 0.1-0.3% by weight of titanium dioxide; 5-25% by weight of the flavor mixture; 0.5 to 3.5% by weight of an acidifying agent; 5-25% by weight of sweetener; 20-70% by weight water; and 0-15% by weight of oil. A salad dressing according to claim 5, characterized in that 0.8 to 1.7% by weight of colloidal microcrystalline cellulose; 0.8-2.5% by weight of cold water-swellable starch; 0.12-0.16% by weight of rubber; 0-0.15% by weight of an alginate derivative selected from propylene glycol alginate and sodium alginate; 0.1-0.13% by weight of titanium dioxide; 4% by weight of xanthan gum; 5% by weight of propylene glycol alginate; and 5-25 parts by weight of the flavor mixture; 0-30 parts by weight of oil; e) mixing the mixture in a second vessel to homogeneous; f) Dispersing 25-30 parts by weight of the fat imitating mixture into a homogeneous mixture in the second vessel.