JPH01291745A - Deep-freezing additive for food based on ground meat and production thereof - Google Patents

Abstract

PURPOSE: To prevent aggregation even after long-term storage by coating sugar contg. phosphate and/or polyol powder with emulsifiers and/or fats and reaggregation preventive powder. CONSTITUTION: A first film is formed by spraying (B) one or >=2 kinds of the emulsifiers selected from among lecithin, ester of fatty acid, glycerol, propylene glycol, etc., and/or one or >=-2 kinds of the fats selected from soybean oil, cottonseed oil, rapeseed oil, beast fats, etc., at 0.5 to 30wt.% of the weight of a component A to (A) the sugar contg. 0 to 20wt.% phosphate (e.g.; sodium triphosphate) and having a grain size of 100 to 150μm (e.g.; saccharose) and/or polyol (e.g.; sorbitol) powder. The surface thereof is then coated with 1 to 25wt.% reaggregation preventive powder consisting of 100 to 0% polyol, 0 to 100% phosphate and having a grain size of >=l50μm, by which the external second film is formed.

Description

DETAILED DESCRIPTION OF THE INVENTION It is an object of the present invention to provide a deep-freeze additive for foods based on ground meat or ground meat in the form of a non-agglomerated powder, and the present invention also provides a Regarding the method.

The above additives are used by Zara specifically in fish-based foods, and by Zara specifically in surimi, which is fish meat from which the skin, bones and viscera have been removed, and which, after washing with water, is The presence of additives is exactly what is minced.

The surimi is produced directly on board a factory ship and, as is increasingly the case, is generally stored mainly by deep freezing. The surimi is then used as raw material for the production of kamaboko or "cooked seafood" and especially as a crab substitute.

However, the deep freezing step is not carried out in the presence of the protective agents normally added to fish meat during the mincing process, i.e. sugars or polyols, emulsifiers and/or fats and phosphates. In some cases, this results in an irreversible loss of the functional properties of the surimi, namely its firmness, elasticity and whiteness.

Therefore, these protective agents are currently used as additives or additives in the production of deep-frozen surimi;
If the surimi is manufactured on board a factory ship, the surimi is preferably a composition of additives, i.e. a single additive, for convenience of handling and less space required. It is used in

Therefore, the product used during the meat grinding process (prod
It has been proposed to premix these additives well in order to reduce the number of ucts).

It has therefore been proposed, for example, to premix sugar or polyol powders with phosphates and then spray this mixture with emulsifiers and/or fats.

Attempts have also been made to premix phosphates with emulsifiers and/or fats and then spray this premix onto sugar or polyol powders.

Similarly, phosphate is incorporated into the sugar or polyol when it is in the molten state, this mixture is then crystallized, and the resulting eutectic (co-cr
What are hereinafter generally referred to as phosphate-containing sugar or polyol co-crystals have been produced by spraying emulsifiers and/or fats onto the phosphate-containing sugar or polyol co-crystals.

In all cases, due to the oily or sticky nature of the emulsifiers and/or fatty substances that are sprayed onto the surface of the crystals, the resulting powders form agglomerates, i.e. they do not bind the particles contained in these powders. It has been found that there is a significant tendency to agglomerate and form large clumps.

Therefore, even for a short storage period, when not on board a construction ship for a long stay on high waves,
It is no longer possible to use this additive or additive composition.

Therefore, a solution to this problem must be found, and the aim is therefore to provide deep-frozen additives or additives for ground meat or ground meat-based foods, even in long-term use, in non-agglomerated powder form. It was about developing things.

The purpose is for its viscosity to be from about 100 to about 1500 μm, preferably from 200 to 1000 gm. The constituent particles of the additive of the present invention are based on sugar and/or polyol and are at least 11% by weight based on the weight of sugar and/or polyol. a first coating based on one or more emulsifiers and/or fats, the weight of which is from 0.5 to 30% by weight relative to the weight of the core; the first coating; and 100-0% sugar or polyol and at least 1
an outer second coating consisting of 0-100% of the seed polyol, both less than 150 um, preferably 125 um;
This was achieved by the inventors by employing a method in which the second coating is in the form of a powder with a particle size of less than μm, and the weight of the second coating is 1 to 25% by weight relative to the weight of the core. Ta.

Since the tendency to reagglomeration is eliminated in the case of the additives or additive compositions according to the invention, it is possible to store these additive compositions for long periods of time without forming large clumps. These additive compositions are therefore ready for long-term use.

The method of the present invention for producing the above additive or additives includes:
It can contain up to 20% by weight of at least one phosphate and has a diameter of about 100 to about 1500 μm, preferably 200 μm.
The constituent particles of sugar and/or polyol powder having a particle size of ~+000L1m are sprayed with one or more emulsifiers and/or one or more fats in such an amount that a first film is formed on the particles. or sprayed, and the fact that the weight of the first coating is 0.5 to 30% by weight relative to the weight of each particle and the fact that 150μ
A powder having a particle size of less than 125 μm is coated, and this powder has a particle size of less than 11 μm, preferably less than 125 μm. Or several kinds of sugars and/or 11-fold or several 1-fold polyol 100-0%
and at least 11 m of phosphate O~100%, characterized by the fact that the weight of the powder coated by each particle is 1 to 25% by weight relative to the weight of the coated particles.

The sugar or polyol can be selected from the group consisting of saccharose, maltose, glucose and fructose for sugars and from the group consisting of sorbitol, mannitol and maltitol for polyols, with sorbitol and saccharose being particularly preferred.

Emulsifiers are preferably esters of fatty acids of polyols such as lecithin, glycerol, propylene glycol, sorbitan, sucrose; sorbitan esters and in particular the products known under the trademark 5PAN60 or 80.

Fatty matters are soybean oil,
selected from the group consisting of cottonseed oil, rapeseed oil, tallow, lard oil and fish fat oil.

Particles based on sugars and/or polyols may contain small amounts of other ingredients, in particular bacteriostatic agents (bacteriostatic agents).
tics), cystine or an agent that reacts with proteins such as cysteine, a pH regulator, and a flavor or aroma regulator.

coating the particles coated with an emulsifier and/or a fat;
The powder that prevents the reagglomeration of particles is preferably selected from the group of sugars or polyols mentioned above and also from the group of atomized glucose syrups, but may also be phosphates or other compounds with cryoprotective action. .

To measure and compare the performance of the deep freeze additives of the present invention against prior art products, a flocculation resistance test is used as described below.

For the purpose of this test the following equipment is used: stainless steel tube: height: 4.5 cm inner diameter: 4 cm steel cylinder: diameter: 3.9 cm weight:
4259 (Thereby a pressure of approximately 35q7cm2 is exerted on the bottom.) Temperature and Moisture Control Drying Oven Bedding Dish Paper Strip: Length: 14cm Width: 5
cm (used to facilitate subsequent removal from the mold). Subsequently, a paper strip is applied to the inner wall of the tube without sticking to it, and the entire assembly is then placed on the lid of a bedding dish. Sonoki, powder 35 into the tube
9 and filled with powder in this way for each test.
Take each tube, leave one tube intact, and place the steel cylinder on the surface of the powder contained in the second tube (the steel cylinder is then placed inside the bottom of the cylindrical package containing 50 kcA of powder). These two samples were dried in an oven at 30% relative humidity by repeated temperature cycling of 16 hours at 20°C then 8 hours at 40°C. Culture for 2 weeks.

At the end of the two weeks, the powder is removed from the mold by first removing the cylinder and then removing the paper strip.

These experimental results indicate the cohesiveness of the powder and the hardness of the agglomerate.

1. Cohesiveness of the powder A complete agglomeration of the powder in which the cylindrical shape of the mold is completely retained after removal from the mold is rated as "high" cohesiveness, and a total lack of cohesiveness in which a powder cone is immediately formed. is evaluated as "zero". Intermediate ratings (average of just under 0) are determined depending on the different molding conditions of the powder upon removal from the mold.

2. Hardness of agglomerates Similarly, the hardness of the agglomerates obtained is rated on a scale of 0 to 100 by tactile evaluation, with grade 10 indicating very strong hardness of the lumps; Obtained when it is only a crumble,
Grade 0 is obtained when it is not possible to hold these lumps in the hand without trying to break them.

Consequently, for the purpose of producing deep freeze additives by the method of the invention, the following method or an equivalent method is followed.

Into a mixer, for example a planetary mixer of the lodge type, the following is introduced successively: 1. In the comparative example 5.7% diphosphate, ie sodium triphosphate2.
Eutectic 50 to 9 containing 85% and 2.85% neutral sodium birophosphate was placed in a mixer. The eutectic is obtained by melting the solhitol, putting phosphate with a particle size of less than 150 μm into the melt, then injecting the solhitol crystals and crystallizing them in a pan, taking out the resulting block from the pan, and then Grind, larger than 200 μm, but 110
It was sieved so that only the eutectic having a size smaller than 00u remained.

2.82 kq of 5PAN80 was introduced into the mixer within 5 minutes by spraying onto the eutectic, preheated to 45°C.

Sorbitol 47i5 to 9 (89,26%), Phosphate 2.85 to 9 (5,39%) and 5PAN8
Mixture consisting of 0, 2.82 and 9 (5,35%) 52.
Obtained 82 kq.

2. For the seven examples of the present invention: Eutectic 45 to 9.5 PAN80 2.82 to 9 with the same composition and particle size as that of the comparative example, 125 LIm ungrooved in powder form used in the food industry. 0.142 kq of sodium triphosphate, and 0.142 kc+ of sodium birophosphate, with a particle size of 4,72 kq of food powder with a particle size of less than 125 μm, were introduced sequentially, with a particle size of 2.85 to 9 (5,39%) and 2.82kq of 5PAN80
(52.82 kq lr) of a mixture consisting of (5.32%) was obtained.

For each of these examples, the powders of sorbitol, mannitol, sucrose, atomized glucose syrup, dextrose monohydrate, fructose and crystalline maltitol each had a 150 μm ungrooved particle size.

The deep-frozen additive obtained by the method of the present invention was in the form of a smooth, free-flowing powder with almost no yellowish color; in the comparative example, the resulting powder had an oily consistency. It had a golden color and was difficult to flow.

Tests for agglomeration and lump formation resulted in the following grade ratings: In all of the above cases, the deep freeze additive of the invention has a low tendency to agglomeration or lump formation. It can be seen that the agglomerates of the present invention break down much more easily than the agglomerates formed by prior art products.

Claims (1)

[Scope of Claims] 1. A powdery deep-frozen additive for foods based on ground meat, the constituent particles of which have a particle size of about 100 to about 1500 μm, preferably 200 to 1000 μm, containing sugar and/or or a core based on a polyol and further consisting of 0 to 20% by weight of at least one phosphate, based on the weight of the sugar and/or polyol; a first based on one or more emulsifiers and/or fats; a first coating whose weight is from 0.5 to 30% by weight relative to the weight of the core; and an external second coating consisting of a powder to prevent the particles from re-agglomerating. The additive comprises the second coating, wherein the weight of the second coating is 1 to 25% by weight based on the weight of the core. 2. The outer second coating is made of sugar or polyol 100-0
% and at least one phosphate, both in powder form with a particle size of less than 150 μm, preferably less than 125 μm, and the weight of the second coating is 1 to 25% by weight relative to the weight of the core. Additive according to claim 1, characterized by the fact that %. 3. The sugar or polyol constituting the second outer coating is selected from the group consisting of sucrose, maltose, glucose, fructose, sorbitol, mannitol and maltitol, and is characterized by the fact that sorbitol and sucrose are particularly preferred. additives. 4. characterized by the fact that the emulsifier is selected from the group consisting of lecithin, esters of fatty acids and esters of polyols such as glycerol, propylene glycol, sorbitan or sucrose, and esters of sorbitan are particularly preferred. Additives listed in the above section. 5. The fat is soybean oil, cottonseed oil, rapeseed oil, tallow oil,
Additive according to any one of claims 1 to 4, characterized by the fact that it is selected from the group consisting of lard oil and fish fat oil. 6. Additive according to any one of claims 1 to 6, characterized by the fact that the particles are constituted by a eutectic of sorbitol and phosphate. 7. A method for producing a deep-frozen food additive based on ground meat, comprising 20% by weight of at least one phosphate.
It can contain up to about 100 μm to about 1500 μm,
On the constituent particles of sugar and/or polyol powder, preferably having a particle size of 200 to 1000 μm, one or more emulsifiers and/or one or more fats form a first coating on said particles. the first coating is 0.5 to 30% by weight relative to the weight of each particle, and the coated particles containing the coating are then coated with powder to prevent reagglomeration. and characterized by the fact that the weight of the powder coating each particle is 1 to 25% by weight relative to the weight of the particles coated. 8. The particles comprising the first coating are coated with a powder having a particle size of less than 150 μm, preferably less than 125 μm;
The powder consists of 100-0% of one or more sugars and/or one or more polyols and 0-100% of at least one phosphate, and the weight of the powder coating each particle is 8. The method according to claim 7, wherein the amount is 1 to 25% by weight based on the weight of the particles.