JPS58165746A - Production of molded food product - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing shaped food products from subdivided, granulated or fragmented food materials such as vegetables, fruits, meat, fish, etc.・-1,-1 In the food industry, materials that have been finely divided using gum or kale-forming materials as auxiliaries are formed into fine pieces by mechanical methods such as extrusion molding or molding, or by heat treatment such as heating or cooling. It is a common practice to reconstitute such materials to produce food products. Various methods are known for producing these shaped food products. Many of the methods are
It is based on the use of a kale-forming system comprising alginic acid and divalent cations such as calcium ions.

One method of using these materials is to produce shell-encased moldings, such as sausages. For example, U.S. Patent No. 3,650,765, 3
, No. 650,766 discloses that food materials can be made into any shape or size by a method comprising a step of forming a slurry of food materials, a step of extruding the slurry, and a step of forming a kale-like skin around the extruded material. Disclosed are food products manufactured in the following manner. A skin is formed on the surface of the extruded product by subjecting a substance capable of gelling, such as alginic acid, to the action of a substance capable of gelling, such as alkaline earth metal ions. U.S. Pat. A similar method is disclosed. Some of these methods create peelable yet self'-supporting skins. When the peeled product is exposed again to the divalent cation solution, the skin is re-formed.

Another method using alginic acid and calcium ions creates a stabilized food product in which all of the alginic acid in the slurry used for production has been converted into highly advanced kale. For example, U.S. Pat. No. 2,791,508 teaches that granulated or fragmented food materials are
A process for making a reconstituted food product is disclosed which comprises first forming a thixotropic semi-cable by dispersing it in an aqueous solution of an edible hydrophilic colloid.

In this colloidal aqueous solution, the dispersed food material exists as more or less completely separate particles in a matrix of colloidal cells. Alginic acid is disclosed as a useful hydrophilic colloid. Additionally, in order for celification to occur, a caking agent such as calcium carbonate must be added to the dispersed food material and hydrophilic colloid.

The time for adding the caking agent to the dispersion of food material and hydrophilic colloid is critical because when the caking agent is added, calcium ions are liberated which immediately react with the colloid to form glue. It is true. Because celification occurs quickly, it is necessary to quickly transfer the material to the extruder delivery tube where it will ultimately form the advanced keel structure. The delivery gland must be of such length that the subsequently delivered mixture forms a substantially high-grade cable at its exit. Therefore, if the caking agent is added too early, the mixture will become highly caelized and shattered before reaching the outlet of the extruder, resulting in the inconvenience of clogging the extruder. Conversely,
If the caking agent is added too late, the mixture will not be a complete glue when it reaches the exit of the extruder, making it difficult to form a shaped food product.

As described above, in the above-mentioned prior art, an undesirable outer skin is formed and the final product has an undesirable structure, which causes difficulties not only in manufacturing and product but also in extrusion. there were.

Accordingly, it is an object of the present invention to provide an improved method for producing shaped food products that allows for smooth production and control over the desired properties of the final product.

The present invention allows prepared food products of any shape and size to be formed from a slurry containing finely divided food particles, a binder, and a gluing agent that liberates alginic acid and divalent cations at a predetermined time. It is something to do. The slurry used in the method of the present invention must have rheological properties when shaped, and must be able to maintain its shape to enable continuous manufacturing processes such as extrusion molding and mold molding.

(5) The consistency of the slurry is such that the molded product can be easily removed from the molding machine.

The method according to the invention can be applied to a wide variety of foods including vegetables, fruits and protein materials such as meat and seafood, and still
It is not affected by the acidity of the food or the temperature.

According to the invention, the slurry comprises a finely divided one or more of the food materials and a binder (e.g. L Id
mixtures of cellulose ether or cellulose ether and gums such as guar gum);
Alginic acid, compounds that react with alginic acid to liberate divalent cations that form the scales, such as calcium carbonate, and compounding agents (extend) such as flour and/or starch.
er) and, if necessary, a suitable sequestering agent such as citric acid or some other physiologically acceptable weak acid, a PI modifier, metaphosphoric acid, etc.
ering agent), as well as other additives such as salt, sweeteners, and colorants.

The binder used in the slurry maintains a certain hardness and shape of the product, and the gentle kelization of the strained alginic acid allows the product to solidify into a certain shape.

The PH adjuster, together with the metal ion sealant, liberates calcium ions at a preset rate, thereby controlling the celification of alginic acid. Depending on the PH of the subdivided food product, it may not be necessary to add an acid or an acid and a metal ion sequestrant. For example, for acid-releasing food products such as onions, it is not necessary to add a PI modifier and a metal ion sequestrant to the slurry.

In each case, the slurry will not cool unless it is adjusted so that curing begins after a preset period of time has elapsed. Generally, the slurry is allowed to stand for a predetermined period of about 5 to about 30 minutes before actual molding or subsequent processing begins. This method allows sufficient time for kerification to occur.

The proportions and amounts of the various components in the slurry determine the consistency and properties of the final product.

The actual molding is performed using an extruder, cutting machine or molding machine. As mentioned above, the easy and rapid removal of shaped food products from an extruder, cutter or former is important for efficient continuous production methods. Removal of such shaped food products may be accomplished by removing the head of the extruder, the blade of the cutting machine, or the mold of the forming machine from the liquid
d sud ), which can be facilitated by continuous rinsing with water or an aqueous solution of divalent cations, such as calcium ions, which prevent the shaped food product from sticking to the molding machine. When a solution such as a calcium chloride solution is used for rinsing, the molded food product has a smooth, slippery surface with a very low coefficient of friction and can be easily removed from the molding machine. This cleaning solution is used in small amounts and at low concentrations and is intended only to facilitate product removal and not to form a shape-retaining or self-supporting membrane or skin.

The molded product may also contain powdered materials or ordinary batter (ba
tter) or be covered in crumbs
j process may be added.

If the product requires additional batter coating (8), add a small amount of gelling agent to the batter so that the gelling agent reacts with the alginic acid in the top layer of the product. You can keep it.

The shredded shaped food product may be coated, cooked, fried, frozen, or chewed. Heating this frozen product does not affect its shape, composition, or flavor.

The components used in the method according to the invention are not expensive and allow the product to be made economically.

Next, the present invention will be explained in more detail based on examples.

As mentioned above, the shaped food according to the present invention is produced by first making a slurry with the finely divided food material and other additives, and then forming this slurry by extrusion, mold forming, etc., and finally Add batter or gunko powder,
It is produced through processes such as cooking, such as frying, and freezing and packaging. According to the present invention, the slurry contains one or more of the comminuted food products, a binder caking agent, a divalent cation liberating compound (9) that reacts with the caking agent, a compound (9), and optionally a PH. Contains conditioning agents, metal ion sequestrants, and additives such as salts, flavors, sweeteners, and colorants.

Suitable binders for use in the present invention include edible cellulose ethers, which are non-toxic and water-soluble. Examples of suitable cellulose ethers include alkyl ethers consisting of alkyl groups having 1 to 3 carbon atoms, hydroxyalkyl ethers and carboxyalkyl ethers. Particularly effective examples of cellulose ethers include sodium-carboxymethylcellulose, methylcellulose,
These include ethylcellulose, hydroxymethylcellulose, hydroxyethylcellulose, hydroxyzorobylcellulose, hydroxypropylethylcellulose, and combinations thereof. It can be used together with gums such as cellulose nitrate, guar gum, tracacanth, karaya gum, xanthan gum, karage 8-nan gum, furceralan gum, locust bean gum, gum arabic, or a combination thereof. Although any binder may be used (10), it is preferred in the present invention to use hydroxypropyl methylcellulose together with guar gum as the binder. Particularly suitable hydroxymethylpropylcellulose is the viscosity grade manufactured by Dow Chemical Company]
OO,000cps Hydroquinopropyl Methocel K
It is 100M.

The binder typically has an amount of about 0.0% based on the weight of the comminution food product.
Amounts from 1 to about 60 parts by weight are used. When cellulose ether and guar gum are combined to form a binder, for example, the cellulose ether is used in an amount of about 20 to about 30% by weight based on the weight of the binder, and the guar gum is used in an amount of about 70 to about 80% by weight based on the weight of the binder.

The kelizing agent used in the present invention may be any suitable one, but it is preferable to use alginic acid such as sthorium alginate or potassium alginate. A particularly preferred alginic acid is sodium alginate under the trade name 70 Rotanal 5F-120, produced by Fluotane and Farka 8 Luton of Norway and sold by MultiChem. The alginic acid present in the slurry typically ranges from about 0.1 to about 10 parts by weight based on the weight of the comminuted food product.

Compounds that liberate divalent cations and react with alginic acid to form kale include calcium carbonate and calcium phosphate. However, calcium carbonate is preferred here.

The cal/lam ion liberated compound reacts with alginic acid to form a calcium alginate cage.

The ion-releasing compound is usually used in a weight ratio of about 0001 to about 0.004 based on the weight of the finely divided food product.

Suitable pH adjusting agents include weak organic acids such as citric acid, maleic acid and tartaric acid. If the weak acid is liberated from the comminution food product used, the addition of a PI modifier to the slurry can be omitted. An example of such a food product is onions. When a pH adjusting agent is used, a pH adjusting agent having a weight ratio of about 0001 to about 0.05 based on the weight of one piece of finely divided food is usually used.

Any suitable metal ion chain blocking agent may be used together with the pH adjuster, but in the present invention, it is preferable to use metaphosphoric acid such as thorium hexametaphosphate.

Metal ion dechainers are typically used only when using PI modifiers. Normally, when using a metal ion sealant, it is 7o, oo
Use an amount of + to about 0.05 scale.

Suitable ingredients that may be used in slurries according to the invention include starch and flour, which are often used together. Typically, starch is used in an amount of about 3 to about 12 parts by weight based on the weight of the comminuted food product. However, it is preferred herein to use an amount of starch from about 55 to about 65 parts by weight. Flour is usually used in an amount of about 3 to about 12 times the weight of the shredded food product. Preferred amounts are about 75 to about 85 parts by weight.

The slurry also optionally contains one or more additives such as salt, flavoring, sweetening and coloring agents. Typically, when such materials are incorporated into a slurry (13), their amounts are approximately 0% relative to the weight of the comminuted food.
．． 01 to about 10 weight ratio.

As previously mentioned, food products suitable for use in the present invention include vegetables, fruits, meats, fish, shrimp and other proteinaceous foods. The method according to the invention is particularly useful for the comminution or slicing of foods such as raw onions, dried and rehydrated onions, cauliflower, manochovies, lentils, pork, poultry meat, meat, fish, shrimp and calamari. Suitable for use with fragmented items. Suitable products include onion rings, which require a very good consistency for a satisfactory and salable product. The food product is fragmented, diced, or crushed by well-known conventional techniques.

The slurry is prepared by first mixing together all of the ingredients that make up the slurry, other than the minced or fragmented food product. To mix the dry formulation ingredients together, add them and then mix with the minced or fragmented food product for 2-5 minutes at room temperature to form a slurry. (14) The resulting slurry has a very high viscosity;
For example, the apparatus can be left in the apparatus for about 5 to about 30 minutes to allow release of calcium ions from calcium carbonate to form calcium alginate scales. The slurry is then sent to a molding machine, such as an extruder or a molding machine, to form the appropriate size. Although any suitable equipment may be used, it is preferred in the present invention that the slurry be pumped into the cutting and into an extruder having a dowel. To make onion rings, use an Autoprod/Foo machine with a cutting head.
Using a d extruder, approximately 10-12.9 ring-shaped products can be made. By using different cutting heads on the extruder, it is possible to extrude spheres, crescents, rods, and other shapes.

To facilitate removal of the molded product from the cutter or mold plate, cleaning solutions containing divalent cations are used to clean extruder cutters and mold plates. In the present invention, 0
It is preferable to use an aqueous calcium chloride solution having a molecular weight of 2 to 5.0.

The products formed by the extruder are dropped one by one onto a mesh conveyor belt and transported to form a batter.

When the batter needs to stick better to the product,
A small amount of a suitable alginic acid, such as sulfur and lithium alginate, may be added to the batter to react with the calcium on the surface of the product. This step is usually followed by a step of kneading the bread crumbs. -Products coated with gunpowder are
After this, they are usually cooked, and in the case of onion rings, they are deep-fried for a short time, for example at 2044°C (below 400°C) for 30 seconds, and then individually frozen.
packaged.

The final formed product, prior to battering and crumbling, may be prepared in accordance with the present invention with, for example, cellulose ether in an amount of about 0.10 to about 2.5 parts by weight, gum in an amount of about 0 to about 25 parts by weight. □ Alginic acid, in an amount of about 0.05-0.80% by weight, about 60-15. Compounding agent in the amount of O weight 1
and food material in an amount of about 80-90% by weight.

Preferred examples include: 0.2% by weight cellulose ether, 0.9% by weight guar gum, 0.36% by weight alginate, 1% by weight.
It is a food paulownia wood (onion) with a compounding agent of 2% by weight and a weight ratio of 86.0%.

As mentioned above, the ingredients in the dry blend (mixture) prior to adding the minced or fragmented food product are the materials listed below. The table below shows the permissible amount and appropriate amount of each ingredient in weight percent based on the total weight of the ingredients in the slurry before adding the food ingredients.

Ingredients Appropriate amount Allowable amount Cornstarch 37% 30-60% Flour 49 30-
60 Hydrochirac 10 Bisilemethyl Neptulerose
1.5 1-15 Guar gum 6f) 0-15
Sodium alginate 2.5 0.
5-5 Calcium carbonate 0.01
2'0.006-0.02 sugar (according to selection)
4.4 0-10 salt (n)
0.9 0-5 citric acid (as needed)
OO-0.02 to sulfuric acid salt (as needed) 0 0-0.02 (17) Diced raw onions and/or onions rehydrated after drying to dry mixture The amount ratio is 6 times the amount (6
:1) is preferred, but it can also be added in a range of about 5 times the amount (5:]) to about 10 times the amount (10°).

Specific examples of some preferred methods are illustrated by the following examples.

These embodiments are for illustrative purposes only, and the present invention is not limited thereto.

Example 1: Production of onion rings Conine starch: 16 amounts Wheat flour: 25 amounts Storium alginate (Kelton, Kelco): OS amount Calcium carbonate: 0.003 amounts Hydroxyzorobyl methylnalulose, viscosity grade 1
00,000 cps (1000M Dow Chemical Company): 3.2 parts of a dry mixture was added to 250 parts of a 6.35 mm (174 inch)
Add the diced raw onion and mix in a ribbon mixer for 3 minutes at room temperature to form a slurry.

(18) The slurry thus produced has a yeast-like consistency with very high viscosity. When this slurry is left to stand for 5 to 15 minutes, the acidic PI-■ of the onion exudate liberates Cal7ium ions from the carbonate, and the Cal7ium ions subsequently react with alginic acid molecules, resulting in alginate calcium. / Form a ram shell.

This slurry is then pumped by a creamery pump into an autozororad/hood extrusion machine with a cutting head to produce a ring-shaped product of approximately 1.0-12.9 mm. The cutter is cleaned with an aqueous calcium chloride/rum solution of 100 parts water and 5 parts salted rum by weight. This cleaning liquid facilitates the separation of the ring-shaped product from the cutter.

The extruded onion rings are dropped one by one onto a mesh belt conveyor and transported to a batter unit, and then to a flour coating unit.・The products coated with gunko powder are fried in oil for 30 minutes at 2044℃ (4,000℃), then quickly frozen and packaged.

This final product is cooked to give it the desired juicy texture.

Example 2: Preparation of Onion Rings Extruded onion rings according to Example 1 are prepared using rehydrated dried onions, which are about 1/4 inch when rehydrated, as a substitute. The internal structure of the final cooked product is very similar to Example 1.

Example 3 H-shaped onion ring Prepare a dry mixture consisting of the following composition (in terms of weight):

152 parts Cornstarch 20.0 parts Flour 1.0 parts Sodium alginate 0004 parts Calcium carbonate 06 parts Hydroxypropyl methylcellulose 25 parts Guar gum 04 parts Salt
.

18 parts sugar Add these mixtures to 250 parts 4 inch diced raw onion. Thereafter, onion rings are manufactured in the same manner as in Example 1.

Example 4: Production of Asophor ring Prepare a dry mixture consisting of the following composition (in terms of weight):

25 parts corn starch 16 parts flour 0.6 parts sodium alginate 0003 parts calcium carbonate 2.3 parts human milk Kingropyl methylcellulose 11 parts guar gum 5 parts sugar 1 part salt Add this mixture to 250 parts 1 part Add to 4-inch diced raw apple. Other steps are the same as in Example 1.

As described above, the present invention has advantages such as easy molding and smooth production because the slurry is mixed with a binder, a celifying agent, and a divalent ion-releasing substance, and the celifying time is adjusted. You can get the same effect.

(21) Embodiments of the present invention will be listed below.

(1) A method for producing a shaped food product from a subdivided, granulated or fragmented food material, comprising the steps of (A), (B), and (c); A step of preparing a slurry consisting of a food material, a binder, a gelling agent, and a divalent ion releasing substance, wherein the amounts of the binder, the gelling agent, and the divalent ion releasing substance are in the slurry. (B) forming the slurry using molding equipment in an amount sufficient to allow a certain degree of reaction between the gluing agent and the divalent ion liberating substance after a predetermined time after preparation; (C) converting said shaped food product into a final product;

(2) The method for producing a shaped food product according to item (1) above, wherein the binder is cellulose ether and alco.

(3) The cellulose ether is from the group consisting of carboxymethylcellulose, carboquinethylcellulose, cal(22)oxyglopylcellulose, methylcellulose, ethylcellulose, hydroxymethylcellulose, hydroxyethylcellulose, hydroxyzolobylcellulose, hydroxypropylmethylcellulose, and mixtures thereof. A method for producing a shaped food product according to the selected item (2) above.

(4) The method for producing a shaped food product according to item (3) above, wherein the cellulose ether is hydroxypropyl methylcellulose.

(5) A method for producing a shaped food product according to item (1) above, wherein the binder contains cellulose ether and gum.

(6) the cellulose ether is selected from the group consisting of carboxyl methylcellulose, carboxyethylcellulose, carboxypropylcellulose, methylcellulose, ethylcellulose, hydroxymethylcellulose, hydroxyethylcellulose, hydroxyzolobylcellulose, hydroxypropylcellulose and mixtures thereof, and the gum is guar gum
+) tragacanth gum, gum karaya.

xanthan gum, carageenan; furceran
ellaran) gum, locust beans (1ocust b
ean) A method for producing a shaped food product according to item (5) above, selected from the group consisting of gum, Arabic gum and mixtures thereof.

(7) The method according to item (1) above, wherein the binder contains hydroxypropyl methylcellulose and guar gum.

(8) The method for producing a shaped food product according to item (1) above, wherein the celifying agent is an alginate of an alkali metal, and the divalent ion-releasing substance is a calcium ion-containing substance.

(9) The first method (1) above, wherein the alkali metal alginate is sodium alginate, and the calcium ion-containing substance is calcium carbonate.
8) A method for producing the shaped food product described in item 8).
100) The method for producing a shaped food product according to item (1) above, wherein the slurry additionally contains a PH regulator.

( ] ]) A method for producing a shaped food product according to paragraph (IQ) above, wherein the pII modifier is a weak organic acid selected from the group consisting of citric acid, tartaric acid and maleic acid.

04. The method for producing a shaped food product according to any of paragraphs (1), 00, or (1) above, wherein the slurry additionally contains a sequestering agent.

01 The above-mentioned θ where the sequestering agent is metaphosphoric acid
A method for producing the shaped food product described in section (2).

04 The method for producing a shaped food product according to item 0'3 above, wherein the metaphosphoric acid is sodium hexametaphosphate.

θ→ A method for producing a shaped food product according to paragraph (1) above, wherein the shaped food product is washed with an aqueous solution of a calcium-containing compound when the shaped food product is removed from the shaping equipment.

OQ The method for producing a shaped food product according to item (19) above, wherein the calcium-containing compound aqueous solution is a calcium chloride aqueous solution.

(171 The method for producing a shaped food product according to item (1) above, wherein the slurry additionally contains a compounding agent.

(25) The method for producing a shaped food product according to item α above, wherein the compounding agent is selected from the group consisting of starch, wheat flour, or a mixture thereof.

(19) The mixing ratio of each component is such that by leaving the slurry for about 5 to about 30 minutes, the alkali metal alginic acid and the calcium-containing substance react with each other, increasing the viscosity of the slurry prior to the molding process. A method for producing a shaped food product according to item (8) above.

b) The method for producing a shaped food product according to item (1) above, wherein the amount of the binder is 0.10 to 6011% by weight based on the weight of the finely divided food material.

■η The method for producing a shaped food product according to item (1) above, wherein the amount of alginic acid is about 0.10 to about 10 parts by weight based on the weight of the finely divided food material.

(c) The method for producing a shaped food product according to item (1) above, wherein the amount of the divalent ion free substance is about 0001 to about 0.004 times the weight of the finely divided food material.

(1) The step (C) of converting the shaped food product into a final product is carried out by contacting the shaped food product with a powdered material or ordinary batter (26) and then breading it. A method of manufacturing a shaped food product as described in Section 1.

(c) Forms a cell and has a diameter of about 0.1 to about 25
Hydroxyalkyl cellulose or carboxyl alkyl cellulose having an alkyl group having 1 to 3 carbon atoms in terms of weight,
Alginate of about 0.05 to about 0.080 by weight, about 80 to
A shaped food product having a subdivided, pulverized or fragmented food material selected from 90 hepatic vegetables, fruits, meats or mixtures thereof, and about 6 to 15 helical ingredients.

(c) Hydroxyalkylcellulose or carboxylalkylcellulose that forms a glue and has an alkyl group having 1 to 3 carbon atoms with a weight ratio of about 0.1 to about 25, about 0
．． Subdivided, granulated or fragmented foods selected from gums weighing 1 to about 25, algi salts weighing 005 to 080, vegetables, fruits, and meat weighing about 80 to 90, or mixtures thereof. A shaped food product having a weight factor of about 6 to about 15 ingredients.

(c) Item (1) above, using onions as a food material
A method of manufacturing a shaped food product as described in Section 1.

(Foundation) The above-mentioned (1) using phosphorus as a food material
A method of manufacturing a shaped food product as described in Section 1.

(To) The shaped food product according to item (C) above, wherein the food material is onion and the shaped food product is formed into a ring shape.

(c) The molded food product according to item (c) above, wherein the food material is a ring, and the molded food product is molded into a ring shape.

Applicant: Echiel Smader, Patent Attorney, Komitsu Yamada, Patent Attorney: Yuhyo Sumi Iijima

Claims (1)

[Claims] A system comprising the following steps (A), (B), and (C):
Fragmentation 1 Manufacture shaped food products from granular or fragmented food materials. Method; (A) A step of preparing a slurry consisting of one or more food materials, a binder, a gluing agent, and a divalent ion releasing substance, the binder, the gelling agent, and the divalent ion releasing substance (B) the amount of substance is sufficient to allow a certain degree of reaction between the celifying agent and the divalent ion liberating substance after a predetermined time after preparation of the slurry; (C) preparing a shaped food product by shaping the slurry using shaping equipment; (C) converting the shaped food product into a final product;