KR890013992A - Cryogenic freezing additive for food with minced meat as main ingredient and its manufacturing method - Google Patents

Cryogenic freezing additive for food with minced meat as main ingredient and its manufacturing method Download PDF

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Publication number
KR890013992A
KR890013992A KR1019890002632A KR890002632A KR890013992A KR 890013992 A KR890013992 A KR 890013992A KR 1019890002632 A KR1019890002632 A KR 1019890002632A KR 890002632 A KR890002632 A KR 890002632A KR 890013992 A KR890013992 A KR 890013992A
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KR
South Korea
Prior art keywords
powder
particles
weight
additive
coating
Prior art date
Application number
KR1019890002632A
Other languages
Korean (ko)
Inventor
미셀 세르펠로니
Original Assignee
로퀴에테 프레리스
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 로퀴에테 프레리스 filed Critical 로퀴에테 프레리스
Publication of KR890013992A publication Critical patent/KR890013992A/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides

Abstract

내용 없음.No content.

Description

잘게 썰은 고기를 주성분으로 한 음식용 초저온동결 첨가제 및 그것의 제조방법Ultra-low temperature freezing additive for food with minced meat as main ingredient and its manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (8)

분말 형태로 잘게썰은 고기를 주성분으로 한 음식용 초저온동결 첨가제에 있어서, 구성 입자가 약100-약 1500㎛ 양호하게는 200-1000㎛의 입도를 가지며 ; -당류와 폴리올을 주성분을 주성분으로 하고, 당류및/또는 폴리올에 대하여 0-20중량%의 적어도 하나의 인산염을 가진 핵성분, -한개 또는 몇개의 유화제및 / 또는 지방을 주성분으로하며, 핵 성분중에 0.5-30중량%로 포함되어 있는 제 1피복물, -입자의 재집성을 방지하기 위하여 조절된 분말을 포함하고 있으며, 핵 성분중에 1-25중량%로 포함되어 있는 제2외부 피복물로 구성되 있는 것을 특징으로 하는 첨가제.In the cryogenic freezing additive for food mainly composed of chopped meat in powder form, the constituent particles have a particle size of about 100 to about 1500 mu m, preferably 200 to 1000 mu m; A nucleus component comprising sugars and polyols as a main ingredient, and having at least one phosphate of 0-20% by weight relative to sugars and / or polyols, one or several emulsifiers and / or fats as a main ingredient The first coating contained in the 0.5-30% by weight,-the powder is adjusted to prevent the re-aggregation of particles, and the second outer coating contained in 1-25% by weight of the nuclear component. It is an additive characterized by the above-mentioned. 제 1 항에 있어서, 제 2 외부 피복물이 100-0%의 당또는 폴리올 및 0-100%의 적어도 하나의 인산염을 포함하고 있으며, 이들 2개의 분말 형태가 150㎛이하, 양호하게는 125㎛이하의 입도를 가지고 있고, 제 2 피복물이 핵성분중에 1-25중량%로 구성되어 있는것을 특징으로 하는 첨가제.The method of claim 1 wherein the second outer coating comprises 100-0% sugars or polyols and 0-100% at least one phosphate salt, wherein the two powder forms are less than 150 μm, preferably less than 125 μm. An additive having a particle size of 2, and the second coating is composed of 1-25% by weight in the nuclear component. 제 2항에 있어서, 제 2 외부 피복물을 구성하고 있는 당류 또는 폴리올이 수크로오스, 말토오스, 글루코오스, 프락토오스, 소르비톨, 만니톨, 말티톨로 구성된 군으로부터 선택되며, 양호하게는 소르비톨 및 수크로오스로부터 선택되는 것을 특징으로 하는 첨가제.The sugar or polyol constituting the second outer coating is selected from the group consisting of sucrose, maltose, glucose, fructose, sorbitol, mannitol, maltitol, and preferably selected from sorbitol and sucrose. Additive. 제 1 항 내지 제 3항 중의 어느 한 항에 있어서, 유화제가 레시틴, 지방산 에스테르, 및 글리세롤, 프로필렌글리톨, 소르비탄 또는 수크로오스 등과같은 폴리올 에스테르로 구성된 군으로부터 선택되며, 양호하게는 소르비탄 에스테르로 부터 선택되는 것을 특징으로 하는 첨가제.The emulsifier of claim 1, wherein the emulsifier is selected from the group consisting of lecithin, fatty acid esters and polyol esters such as glycerol, propyleneglytol, sorbitan or sucrose and the like, preferably with sorbitan esters. Additives, characterized in that selected from. 제1항 내지 제4항중의 어느 한 항에 있어서, 지방이 대두유, 목화유, 채종유, 동식물의 수지유, 라아드 또는 물고기 지방유로 구성된 군으로부터 선택되는 것을 특징으로 하는 첨가제.The additive according to any one of claims 1 to 4, wherein the fat is selected from the group consisting of soybean oil, cotton oil, rapeseed oil, resin oil of animals and plants, laad or fish fatty oil. 제 1 항 내지 제 5 항중의 어느 한 항에 있어서, 입자가 소르비톨과 인산염의 공결정물로 구성되는 것을 특징으로 하는 첨가제.The additive according to any one of claims 1 to 5, wherein the particles consist of a cocrystal of sorbitol and phosphate. 잘게썰은 고기를 주성분으로 하는 음식용 초저온 동결첨가제의 제조방법에 있어서, 200중량%까지의 적어도 하나의 인산염을 포함하고 있으며, 약 100- 약 1500㎛, 양호하게는 200-1000㎛의 입도를 가진 당류 및/ 또는 폴리올 분말의 구성입자위에, 상기 각 입자에 대하여 0.5-30중량%로 되어있는 제 1피복물을 상기 입자위에 형성하는 양으로 하나 또는 몇개의 유화제 및/또는 하나 또는 몇개의 지방을 미분시키고, 상기피복물을 포함하고 있는 피복입자를 입자의 재집성을 방지하기 위하여 조절된 분말로 피복하여, 각 입자를 피복하고 있는 분말이 피복될 입자에 대하여 1-25중량%로 되어있는것을 특징으로 하는 방법.A process for preparing a cryogenic cryoadditive for food, comprising minced meat, comprising at least one phosphate of up to 200% by weight, having a particle size of about 100- about 1500 μm, preferably 200-1000 μm. On the constituent particles of the saccharide and / or polyol powder, finely powder one or several emulsifiers and / or one or several fats in an amount to form on the particles a first coating of 0.5-30% by weight of each particle. The coated particles containing the coating are coated with a powder adjusted to prevent re-aggregation of the particles, and the powder covering each particle is 1-25% by weight based on the particles to be coated. How to. 제 7 항에 있어서, 제 1 피복물을 포함하고 있는 입자가 150㎛이하, 양호하게는, 125㎛이하의 입도를 가진 분말로 피복되어 있으며, 상기분말이 100-0%의 한개 또는 몇개의 당류 및/또는 한개 또는 몇개의 폴리올, 그리고 0-100%의 적어도 하나의 인산염을 포함하고 있고, 각각의 입자를 피복하고 있는 분말이 피복될 입자에 대하여 1--25중량%로 되어 있는 것을 특징으로 하는 방법.8. A particle according to claim 7, wherein the particles comprising the first coating are coated with a powder having a particle size of 150 mu m or less, preferably 125 mu m or less, wherein the powder is one or several sugars of 100-0% and And / or one or several polyols, and 0-100% of at least one phosphate, wherein the powder covering each particle is 1--25% by weight of the particles to be coated. Way. ※ 참고사항:최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019890002632A 1988-03-02 1989-03-02 Cryogenic freezing additive for food with minced meat as main ingredient and its manufacturing method KR890013992A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR63-02658 1988-03-02
FR8802658A FR2627955B1 (en) 1988-03-02 1988-03-02 FREEZING ADJUSTMENT FOR CHOPPED MEAT FOODS AND MANUFACTURING METHOD THEREOF

Publications (1)

Publication Number Publication Date
KR890013992A true KR890013992A (en) 1989-10-21

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ID=9363847

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019890002632A KR890013992A (en) 1988-03-02 1989-03-02 Cryogenic freezing additive for food with minced meat as main ingredient and its manufacturing method

Country Status (5)

Country Link
JP (1) JPH01291745A (en)
KR (1) KR890013992A (en)
AU (1) AU622154B2 (en)
FR (1) FR2627955B1 (en)
NZ (1) NZ228201A (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5866189A (en) * 1996-01-12 1999-02-02 Nestec S.A. Process of modifying texture of food products
GB2388008A (en) * 2002-05-03 2003-11-05 Danisco Coating food grade powders to aid dispersion
JP4639745B2 (en) * 2004-01-19 2011-02-23 青葉化成株式会社 Hard-caking protein denaturation inhibitor powder and method of using the same

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2299288A (en) * 1940-03-21 1942-10-20 Nat Sugar Refining Company Sugar
US3085048A (en) * 1960-03-25 1963-04-09 American Sugar Refining Co Method of preparing sugar-coated dicalcium phosphate particles
JPS5015742B1 (en) * 1970-07-24 1975-06-07
JPS6046944B2 (en) * 1977-12-27 1985-10-18 株式会社上野製薬応用研究所 Quality improver for frozen surimi additive
JPS5939114B2 (en) * 1978-03-08 1984-09-20 株式会社上野製薬応用研究所 Quality improver for adding surimi and fish paste products
JPS54154560A (en) * 1978-05-22 1979-12-05 Ueno Seiyaku Oyo Kenkyujo Kk Production of improved frozen ground fish meat
JPS5537226A (en) * 1978-09-04 1980-03-15 Toshiba Corp Overload monitor for cutting operation
FR2629683B1 (en) * 1988-04-08 1991-10-31 Roquette Freres FREEZING ADDITION FOR CHOPPED FOOD

Also Published As

Publication number Publication date
FR2627955B1 (en) 1991-12-06
AU3086389A (en) 1989-09-07
AU622154B2 (en) 1992-04-02
FR2627955A1 (en) 1989-09-08
NZ228201A (en) 1990-11-27
JPH0553457B2 (en) 1993-08-10
JPH01291745A (en) 1989-11-24

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