KR860000371B1 - Method for manufacturing shaped food - Google Patents

Abstract

Reconstituted foods were prepd. by pressing out the slurries contg. one or more itemized foods, and then using a binder, a gelling agent, a divalent ion seperating compd., an extender, and other additives. Thus, a mixt. of corn starch (16%), wheat flour (25%), Na-alginate (0.8%), CaCO3 (0.003%),hydroxyProMe cellulose (3.2 wt.%) was mixed with sliced onions in a ratio of 1:250 for 3min. to give viscous slurries. By using an extruding machine equipped with a cutting head, the slurries were shaped into circular forms of 10-20g. The shaped onion rings were carried on a net conveyer belt, deep-fried at 4000F for 30sec., cooled, and wrapped into final prod.

Description

Molded food manufacturing method

The present invention is kneaded with binders, gelling agents and ion separation materials that allow a gradual interaction with a gelling agent that produces a slurry of moderate viscosity, and is used to form shaped foods and processed products, such as final foods. It relates to a method of molding food from granular, granulated or chopped food ingredients, and also to a food produced by such a method.

Generally in food factories, the production of food is achieved by recombining the granular material by the formation of granular foods with the aid of rubber and gelling materials and by mechanical methods such as extrusion and moulding or by heat treatment such as heating and cooling.

Various methods are known for the production of such molded foods, and these processes are based on using a gel forming system with divalent cations such as calcium ions and alginates.

One form of processing using these materials produces food packaged and molded into the epidermis, such as sausage. For example, US Pat. Nos. 3650765 and 3650766 include extrudable slurry forming steps of food ingredients, which are processed into any shape or size by extruding the slurry to form gels and skin around thinly milled products. Announces food. This epidermis is formed at the surface of the extrudate by the action of gelable materials such as alginic acid salts, which have the function of a gelling agent such as alkaline earthion.

US Patent No. 3891776; 3922360; Patents 4117172 and 3676158 also disclose similar methods for molding food packaged and packaged into the epidermis. Some of these methods have a peelable and self supporting epidermis, and the skinned product of the epidermis is re-formed by a divalent cation solution.

Other processes based on the use of alginates and calcium ions produce stable foods in which the alginates contained in the slurry used for production are completely gelled.

For example, US Pat. No. 2791508 discloses that dispersed food is present as particles that are more or less completely enclosed in the matrix of a colloidal gel, and are granulated, powdered, granulated or chopped in an edible hydrophilic colloidal aqueous solution. By dispersing, we have drawn a process for producing a food reconstituted to form a thixotropic semi-gel for the first time.

In addition, a gelling agent, such as calcium carbonate, must be added to the dispersed food and hydrophilic colloid to achieve gelation. It is critical when the gelling agent is added to the diffusion of food and hydrophilic colloids, and the addition of the gelling agent quickly reacts with the colloid and frees the calcium ions that form the gel. Since such gel formation occurs very quickly, the extruded air pipe material in which the final gel structure is formed should be cut quickly. This pipe should be of a length such that the following mixture can be completely gelled substantially simultaneously with the release of the material.

However, if the gelling agent is added too quickly and the mixture completely gels before exiting the extruder, blockage is produced in the structure of the extruder, which is the biggest disadvantage.

On the other hand, if the gelling element is applied too late, the mixture will not gel completely as it passes through the extruder, thus preventing the formation of shaped food.

Thus, the above important technical methods will be accompanied by production difficulties such as unwanted skin formation and unwanted finished production tissue, and difficulties during extrusion. It is therefore one of the objectives of the present invention to provide an improved method for the production of shaped foods, which can reliably control the separation of the molding machine from the soft production and the windy characteristics of the finished product.

Processing foods of any desired size and shape containing alginates, gelling agents such as divalent ion separation materials, and which can be formed from slurries and additives of finely divided food particles comprising binders and time-reaction systems. It has been invented in accordance with the present invention.

In a process consistent with the present invention, the slurry included has the property of maintaining proper fluidity for shaping and shape that allows for continuous production processes, based on one of those such as extrusion and moulding. The consistency of the slurry is that the molded food easily exits from the molder or the molder.

The method of the present invention is widely applied to various foods including vegetables, fruits, proteins such as meat and fish, and is independent of the acidity and temperature of the food.

Examples of the binding binders according to the present invention include divalent ion separation materials such as calcium carbonate which reacts with rubber such as guar rubber, algiates, algiates, to form gels, cooperative agents such as flour and starch, and PH-modifying agents, such as citric acid and other weak acids, which are not physiologically harmful, suitable metal ion sequestrants such as metaphosphate, and other adducts such as salts, sweeteners, colorants, etc. Slurry is made with the above granular food.

The binders used in the slurry sustain the model and some degree of firmness of the product, and the gradual gelling of alginic acid salts results in some form of product.

In combination with metal ion sequestrants, the pH-regulating agent in the compound controls the rate of degradation of pre-scheduled calcium ions, which controls the gelation of alginic acid salts. In some cases, the mashed food pH (pH) is not necessary to add acid or metal ion containment. In the case of finely divided foods that separate acids such as, for example, onions, the pH regulator and the metal ion sequestrant need not be added to the slurry.

In each case the slurry must be adjusted in such a way that the gelation takes place for a predetermined time.

Generally, the slurry is left for a predetermined time of about 5 to 30 minutes before substantially forming or starting the next process. This gives sufficient time for the gelation to occur, and the ratio and amount of the various components in the slurry determine the consistency and characteristics of the product.

Practical molding is carried out with an extruder cutter or molding machine, and it is important for the effective and continuous production process that the molded food is easily and clearly separated from the extruder, cutter or molding machine as mentioned above. This separation can be facilitated by continuous rinsing of the extrusion head, cutter or molder by liquid quenching with a divalent aqueous solution such as calcium ions or water to prevent the food from sticking to the molding machine. .

When used to rinse a solution such as calcium chloride solution, it has a very low coefficient of friction and results in a smooth, smooth surface that is easily separated from the molding apparatus. This rinse solution is concentrated and used in small amounts, and serves only for easy separation of the product, and does not affect the shape retention, the formation of the self-supporting film or the epidermis.

The molded product is then processed by contact with flour or ordinary dough or breading. If a dough film is desired to be added to the product, a small amount of gelling element may be added to the dough that interacts with the alginic acid salts in the top layer of the product.

Molded foods are also covered, cooked, fried, frozen and packaged, and then retained the muang, tissue and food straw when the frozen product is reheated.

In addition, since the reconstruction element used in the method of the present invention is affordable, the product can be produced economically. Briefly described, the molded food of the present invention is to put the other additives in the granular food to form a slurry by a method such as extrusion and molding, and finally knead, bud or cook to fry, freeze and package.

According to the invention, the slurry comprises a binder, a gelling agent, a divalent separation compound, a cooperative agent, etc. reacting with the gelling agent in one or more granular foods, optionally a bath pH cutting agent, a metal ion sequestrant and a salt spice. Additives such as sweetener colorants are added.

In the present invention, suitable binders for use are non-toxic, water-soluble and edible cellulose ethers, for example alkyl, alkyl hydroxy, alkyl carbonate ethers, etc. suitable cellulose ethers. It has 1-3 carbon atoms.

Particular examples of these are methyl sodium carbonate, methyl cellulose, methyl cellulose, ethyl cellulose, propyl hydroxy cellulose, propyl hydroxy hydroxy cellulose, and the like and complexes thereof. These cellulose ethers include guar rubber, tragacanth rubber, Karaya rubber, xanthan rubber, carageenan rubber, furcellaran rubber, and locust bean (locust bean). locust bean) is used in combination with rubber such as rubber, gum arabic or composites thereof.

When any suitable binder is used, propyl methyl cellulose is used together with guar rubber as the binder, and the specially selected propyl hydroxy methyl cellulose is profiled with 100,000 CPS viscosity grade manufactured by Dow Chemical. Methocel K100M.

The binder is generally formulated at about 0.1-0.0% based on the weight of the broken down food. The binder also consists of rubbery and cellulose ethers, for example about 20-30% of the weight of the binder and rubbery about 70-80% of the weight of the binder.

Alginate salts such as sodium alginate and potassium alginate are also used for the use of any suitable gelling agent. Especially selected alginate salts are produced by Protan and Fagertun of Norway, Sodium alginate with the trade name Protanal SF-120 sold by Multi Kem Corp.

These alginates are generally present in the slurry by about 0.1-1.0% based on the weight of the broken down food.

Divalent separation compounds for reaction with alginates that produce gels include calcium carbonate, calcium phosphate, and the like, where calcium carbonate is optionally chosen. The calcium ion isolating compound reacts with alginates with calcium alginate gel, and the ion isolating compound is generally present in an amount of about 0.001-0.004% based on the weight of the broken down food.

In addition, suitable PH modulators contain weak organic acids such as citric acid and maleic acid, which are removed from the slurry when the granular food used releases the weak acid. An example of such a food is onion, and when the regulator is adjusted, it is generally present at about 0.001-0.05% by weight of the subdivided food.

In addition, the metal ion sequestrant is used in conjunction with a pH adjusting agent, according to the present invention will be used to use a metaphosphate, such as sodium hexa metaphosphate (sodium hexa metaphosphate). Metal ion sequestrants are generally applied only when a pH adjusting agent is used, the composition of which is present at about 0.001-0.05% based on the weight of the broken down food.

Suitable extenders used in the slurry according to the invention include flour and starch which are commonly used together. In general, starch should be about 3-12% by weight of the broken down food, but about 5.5-6.5% of starch is used as the weight, and flour is about 3-12% by weight. The weight should be about 7.5-8.5%.

The slurry is optionally added with one or more of the adducts such as salt, condiments, sweeteners, colorants, etc. Generally, when these substances are formulated in the slurry, they are about 0.01-1.0% by weight of the subdivided food molecules. do.

Suitable foods for use in the present invention described above are vegetables, fruits, or proteinaceous materials such as meat and fish products, shrimp processed foods and the like.

The production method according to the present invention is divided into fine or finely chopped food such as fresh sheep, rehydrated onions, cauliflower, mushrooms, lattices, apples, livestock meat, general meat, fish, small shrimp, squid It is particularly suitable for use.

There is also a very good onion ring as a satisfactory and sellable product, and the food is cut into pieces, squared or subdivided by conventional methods known in the art.

The slurry is mixed and cooked with all the other slurried ingredients except for subdivided or chopped foods, and the dry mix of these ingredients is added together and mixed for about 2-5 minutes at room temperature.

The very high viscosity di-mixed slurry is left for about 5-30 minutes to separate ions such as calcium ions from calcium carbonate in the form of calcium alginate gel. At this time, the slurry is supplied to a molding apparatus such as an extruder or a molding apparatus, and a suitable apparatus is used to supply the slurry through an extruder having a cutting head.

Here, an autoprod / food extruder manufactured by Autoprod, Inc. may be used with a cutter head that produces an approximately 10-12g annular product when the onion ring is made. Such extruders may use other cutter heads for extruding other shapes such as balls, crescents, rods, and the like.

More preferably, rinsing solutions with divalent ions are used to wash them to facilitate easy separation of shaped food from mold plates or cutters, and an aqueous calcium chloride solution (0.2-5.0%) is selected.

The food molded by the extruder is a product of the kneading unit kneaded, and is individually dropped while being conveyed to the mesh conveyor belt (). If more adhesion of the resulting dough is required, a small amount of a suitable alginate salt, such as sodium alginate, may be added to the dough, interacting with the calcium ions on the surface of the product.

In this process step, the product is made into bread and normally into a budding unit. In the case of onion rings, the food is usually cooked by pouring and frying a lot of oil for a short time of about 30 seconds at 400 degrees Fahrenheit.

According to the present invention, the final molded food before kneading and budding includes the following.

For example, about 0.1-2.5% cellulose ether by weight, about 0-2.5% rubber by weight, about 0.05-0.8% alginate by weight, and about 6.0-15% by weight It contains about 80-90% of foods by weight and weight, especially in the selected examples of contents: 0.2% cellulose ether, 0.9% guar gum 0.36 alginate, 12.0% cooperative, and 86.0% food (onion) )to be.

The dry mix ingredients prior to addition of the subdivided or chopped food as described above are as follows, with the selected amount of each of these ingredients being approximately weight percent (based on the weight of the ingredients in the slurry prior to food addition): It is as follows.

It is preferable that the ratio of the cubed, fresh and restored onion and dry mixture mixture is 6 to 1, but a range of about 5 to 1 to 10 to 1 is possible.

As a special example, such an example is as follows.

Example 1

Manufacture of onion rings

The following dry mixture is cooked. (Value is ratio by weight)

The mixture was mixed with 1/4 inch cubes and added to a ratio of 250, fresh onion at room temperature for 3 minutes in slurry form in a belt mixer. The slurry thus obtained had a very high viscosity, such as dough.

The mixture was acidified by the natural reaction of calcium ions and onion secretion with algin molecules in the form of calcium alginate gel, and the mixture was left for 5-15 minutes by adding a separator for calcium ions from calcium carbonate.

The slurry was also injected by a cream preparation pump through an extruder in the form of an Autoprod Food with a cutting head which produced approximately 10-12 g of annular product. The cutter is washed with an aqueous solution of calcium chloride at a ratio of five hundredths to water by weight, which washes away the annular product formed from the cutter easily.

The extruded onion rings are conveyed as a product of the dough unit carried by the budding unit and dropped one by one from the mesh conveyor belt. The breaded foods are fried at 400 degrees Fahrenheit for 30 seconds and are then rapidly packed.

When the finished product was warmed again, it became fresh and suitable for eating.

Example 2

Manufacture of onion rings

The extruded onion rings are about 1/4 inch in size with the replacement of reduced water when reconstituted in water, and dried onion pieces are prepared according to Example 1.

The internal structure of this fully cooked food is similar to that of Example 1.

Example 3

Manufacture of onion rings

The dry mixture is then cooked. (Value is the ratio of weight)

This mixture was added at a rate of 250 1/4 inch cubes of fresh onion. The manufacturing procedure of the onion ring is the same as in Example 1.

Example 4

Manufacture of Apple Rings

The following dry mixture is cooked. (Value is the ratio of weight)

The mixture is added with a ratio of 250 1/4 inch cubes of fresh apples and the rest of the process is the same as in Example 1.

The present invention as described above is further solidified by the following examples.

Example 5

Preparation of Shrimp Foods

The mixture is cooked by the composition of the following weight ratios.

This mixture is mixed with the dry mixture of Example 1 at a ratio of 250, and then prepared by the method described in detail in Example 1 to give a crescent or shrimp shape.

Example 6

Zucchini ring or nuggets

The mixture is cooked by the composition of the following weight ratios.

The mixture is mixed with the dry mixture of Example 1 at a ratio of 250, and then prepared by the method described in detail in Example 1 to give an annular or lumpy shape.

Example 7

Chicken ring or crescent

The mixture is cooked in the following composition by weight.

Chicken rolls in quarter-inch cubes 76.6

Chicken Seasoning 3.0

Parlely 0.1

Water 17.7

The dry mixture is mixed with the dry mixture defined in Example 1 using a weight ratio of 250, and then produced into an annular or crescent shape by the manufacturing method described in detail in the above-described embodiment.

The above examples were repeated with different ratios of co-workers as well as various binders and rubbers, repeated with additional rubbers, and various ratios of alginic acid salts and other low-soluble calcium mixtures were also tested. In all such cases satisfactory products are obtained by appropriate adjustment of the components.

Claims (27)

1) A slurry of one or more foods is prepared together with a gelling agent, a divalent separating agent and a binder to allow sufficient degree of interaction between the gelling agent and the divalent separating material after the scheduled time of manufacture of the slurry. A method of producing a molded food from granular, granulated or chopped food, which comprises cooking, 2) molding a slurry by a shape molding method, and 3) forming a final product into a final product. . The method of claim 1 wherein the binder is cellulose ether. The method of claim 2 wherein the cellulose ether is Carboxy methl cellulose, Carboxyethyl cellulose, Carboxy propyl cellulose, Methyl cellulose, Ethyl cellulose, Methyl cellulose hydroxy, Ethyl cellulose hydroxy, Propyl cellulose cellulose, or a mixture thereof. The method of claim 1, 2 or 3, wherein the binder contains cellulose ether and another rubber. The rubber according to claim 4, wherein the rubber is guar rubber, tragacanth rubber, Karaya rubber, xan-than rubber, carageenan rubber, furcellaran. Rubber, locust bean rubber, gum arabic and mixtures thereof. The method according to any one of claims 1, 2, 3, and 5, wherein the gelling agent is an alkali metal alginic acid salt, and the divalent separating compound is a calcium ion containing a low-soluble compound. 7. The method of claim 6, wherein the alkali metal alginic acid salt is sodium alginate and the calcium compound is calcium carbide. 8. A process according to any one of claims 1, 2, 3 and 5 and 7, wherein the slurry additionally contains a pH adjusting agent. The method of claim 8, wherein the pH adjusting agent is a weak organic acid selected from citric acid, tartaric acid and maleic acid. 10. The method of any one of claims 1, 2, 3, and 5, 7, and 9, wherein the slurry additionally comprises a metal ion sequestrant. The method of claim 10, wherein the metal ion sequestrant is metaphosphate. The method of claim 11, wherein the metaphosphate is sodium hexame taphos-hate. The compound according to any one of claims 1, 2, 3, and 5, 7, 9, 11, and 12, containing a compound solution when the molded food is separated from the molding apparatus. Rinsing with aqueous calcium. The method according to claim 13, wherein the calcium compound solution is an aqueous calcium chloride solution. The slurry according to any one of claims 1, 2, 3 and 5, 7, 9, 11, 12, 14, wherein the slurry additionally comprises a cooperative agent. Way. The method of claim 15, wherein the cooperative agent is starch, flour or mixtures thereof. 17. The slurry of any of claims 1, 2, 3 and 5, 7, 9, 11, 12, 14, 16, wherein the slurry is at about 5 minutes. A method in which a compound used with such properties is used, which is left for 30 minutes to increase the viscosity of the slurry prior to the molding step by allowing the calcium ion separation compound and the alginic acid salt to interact. The method according to any one of claims 1, 2, 3 and 5, 7, 9, 11, 12, 14, 16, wherein the binder is granular food. Present in the range of about 0.1-0.6% by weight. 17. The compound according to any one of claims 1, 2, 3 and 5, 7, 9, 11, 12, 14, 16, wherein the alginate is granular. It is present at about 0.1-1.0% by weight of the food. The divalent separation compound according to any one of claims 1, 2, 3, and 5, 7, 9, 11, 12, 14, and 16. Present in an amount of about 0.1-1.0% based on the weight of this granular food. The process according to any one of claims 1, 2, 3, and 5, 7, 9, 11, 12, 14, and 16, wherein A method in which shaped foods are baked in contact with a common dough. It consists of an alkyl group in the form of a gel and contains one to three carbon atoms and a cellulose ether selected from the group consisting of alkyl hydroxy and cartoxyl alkyl cellulose. The cellulose ether has a weight ratio of about 0.1-0.25% Alginate has a weight ratio of about 0.05-0.8%, and the granular, granular, and chopped food ingredients selected from vegetables, fruits, fish or seafood, and mixtures thereof have a weight ratio of about 80-90%. And the co-agent is a molded food having a weight ratio of about 6-15%. 23. A molded food product according to Claim 22, which contains another rubber material having a weight ratio of about 0.1-0.25%. 23. A food product according to claim 22, wherein the food ingredient contains onions. 23. A food product according to claim 22, wherein the food ingredient contains apples. The article of claim 24, wherein the article is annular. The article of claim 25, wherein the article is annular.