MXPA97006150A - Dispersible agglutining agent that has a coating of two ca - Google Patents

Abstract

The present invention relates to particles that provide a binder for food products that is dispersible in hot water and in hot milk having a core of flour or protein material, an emulsifying coating layer around the core and a coating layer of fat on top of the emulsifier layer is in particular, phospholipid or a sucroglyceride and the fat is one that has a melting point above 35 ° C. The particles are prepared by dissolving an emulsifier in an apolar lipid composition, which includes a liquid oil and spraying the lipid composition containing the emulsifier onto the flour particles and / or proteins to coat the particles and thereafter (a) melting an edible fat and spray the melted fat on the coated particles to coat the emulsified coated particles with the fat and then cool the doubly coated particles, or (b) or combine a grease into base particles with the coated particles and coat the particles coated with grease in the solid state

Description

DISPERSABLE AGGLUTINING AGENT WHICH HAS A TWO LAYER COATINGS DESCRIPTION OF THE INVENTION This invention relates to coated particles suitable as binders for food products which are dispersible in hot water and hot milk. This invention also relates to methods for preparing the coated particles. Binders form the basis of many dried food products such as sauces, soups and seasonings. These dehydrated food products usually contain other ingredients such as dehydrated vegetables, meat extracts, yeast extracts, sugars, salt, fats, oils and the like but it is the binder which usually gives the food, once rehydrated, its consistency and appearance sensibly creamy The idea is for the binder to simulate the brown flour used in traditional cooking. In a similar manner to brown flour, the binding agents are usually prepared from a starch material and a fat. The starch material is usually in the form of a flour of some kind; particularly wheat flour since other flours are also used.

To this day, fat is usually a hard vegetable fat. The starch material and the fat are combined, often dehydrated, and then added to the remaining ingredients of the dehydrated food product. However, several problems have been improved in providing an agglutination agent which, when the hot water and / or hot milk is stirred in the dry food product, does not result in lumping or clumping. If the product is intended for an "instant food", it is important that the dry food product be rehydrated rapidly under the addition of hot water without lumping or binding. This problem is addressed in several prior art documents: in this way GB-A-1478843 relates to a process for producing a binder or thickener wherein the particles of the harinaceous material are first mixed with a small amount of water for form aggregates which are subsequently coated with grease. The coating step is carried out by mixing in a planetary mixer or a cup vibrator or, if the liquid oils are wrapped, by spray coating. US-A-4568551 relates to a process for preparing a binding agent, wherein a high melting fat is heated to melt and then mixed with a starch material, particularly wheat flour, to form a dough homogeneous A small amount of water is then mixed in it. The mass is then heated to a temperature above 90 ° C and maintained at elevated temperature, under continuous mixing, until the moisture content is reduced below 7%. The mass is then cooled to room temperature and pulverized to form a free-flowing, dehydrated binding agent. The binder is described to easily disperse in boiling water in lump formation. WO 96/03893 describes a process for the preparation of a binder for food products comprising a core of a flourish material coated with a layer of edible fat. The binding agents described herein which can be produced by a process that does not require the use of high temperature are readily dispersible in water. Since the prior art agglutinating agents are readily dispersible in hot water, their dispersibility is not entirely satisfactory in boiling milk, especially when low cutting speeds are employed as is the case with stirring with a spoon. In addition, in order to obtain satisfactory dispersibility even in water, it is necessary to add high amounts of fat (> 40%). When such high concentrations of fat are used, however, the thickening properties of the resulting binding agent are diminished. It is therefore an object of this invention to provide a binder which is easily dispersed in both hot water and hot milk. It is further another object of this invention to provide coated particles, which can be employed as a binding agent having the properties as described above. It is still another object of this invention to provide methods for producing the coated particles and the agglutinating agents. Accordingly, in one aspect, this invention comprises coated particles, each having a core of a flourish and / or protein material, an inner shell comprising an emulsifier and an outer shell comprising an edible fat. The harinacean material preferably contains at least 50% by weight of a flour, particularly wheat flour. However, other flours can be used and examples are rice flour, tapioca flour, casava flour and the like. Alternatively, agglomerated starches such as potato starch, corn starch, wheat starch and the like may be employed. The protein material preferably contains egg proteins, especially egg yolks, and / or milk proteins, especially whey proteins in powder form. Preferably, the particles of the harinacean material have a particle size of less than 500 μm, more preferably less than 300 μm is especially preferred if the particles of the harinacean material have a particle size in the range of about 50 μm to about 200 μm. It is also preferred if the particle size distribution is relatively remote; for example at least 60% by mass of the particles having a particle size between about 60 μm of the average particle size. Preferably about 70% by mass of the particles having a particle size in the range of about 80 μm to about 150 μm with the average particle size of about 80 to 100 μm. Preferably the particles of the proteinaceous material having a particle size in the range of about 50 μm to about 200 μm. The emulsifier which forms the inner layer of the coated particles can be any type which is suitable in food technology. However, the phospholipids, in particular in the form of lecithin, especially lecithin obtained from soybeans, and / or sucrose glycerides in particular sucrose glycerides obtained by transesterification to a triglyceride such as palm oil with sucrose especially sucrose glyceride having a hydrophilic lipophilic balance (HLB) greater than 8 are preferred. As the matter of fact especially gives good results with lecithin alone or in admixture with a sucrose glyceride such as the product sold by Rhdne Poulenc under the tradename CELYNOL. Before being coated on the harinaceous and / or protein particles, the emulsifier is preferably diluted in an apolar lipid mixture such as mono-, di- or triglycerides or in a liquid oil, preferably a vegetable oil, more preferably sunflower oil, Soybean oil and peanut oil in order to obtain a low viscosity solution. The ratio of emulsifier: apolar lipid / liquid oil mixture is not important but is preferred in the range of 1: 1 to 1: 6, more preferably 1: 2 to 1: 4. The amount of emulsifier is preferred in the range of 0.8 to 5%, more preferably in the form of 1.7 to 3.4% based on the total weight of the coated particles.

Edible fat is preferred with a high melting point fat having a melting point above 35 ° C, for example in the range of 35 ° C to 50 ° C. It is particularly preferred that the melting point of the fat be in the range of 40 ° C to 45 ° C. The fat of hydrogenated palm oil is the most preferred fat. The outer grease coating is made from about 20 to 45%, more preferably from about 32 to 36% by weight of the coated particles. In general, concentrations of less than 40% by weight of the coated particles are preferred in order to obtain excellent thickness qualities. The invention also extends to a process for preparing the coated particles and binding agents, respectively. The coating is not limited to a particular process, but basically any coating process employed in food technology can be employed. The coating process involves two different coating steps, wherein the floury and / or protein particles are first coated with the emulsifier and then the treated particles are additionally coated with the edible fat. Before being coated on the harinaceous and / or protein particles, the emulsifier is preferably diluted in an apolar lipid mixture such as mono-, di- or triglycerides or in a liquid oil, preferably a vegetable oil, more preferably sunflower oil, Soybean oil and peanut oil in order to obtain a low viscosity solution. The ratio of emulsifier: apolar lipid mixture or liquid oil is not important but is preferred in the range of 1: 1 to 1: 6, more preferably 1: 2 to 1: 4. The low viscosity solution is either placed or sprayed on the floury and / or protein particles. The second layer can be applied by any technique known in the food technology, dispersed fused fats and solid phase coatings are often preferred. The technical equipment preferably used for the coating includes cold drums, spray towers, bowl vibrators and paddle mixers. The process of solid phase coating and the process of spraying melted fats will be described in more detail: In general, the solid phase coating process includes the following steps: a) provide the harinacean and / or protein material b) coating the material with the emulsifier dissolved in a liquid oil c) coating the product obtained in step b) with a pre-ground edible fat in the solid state.

In step a), the starches and flours are introduced into the bowl vibrator and blended, while the bowl vibrator is maintained at a low rotation speed. The pre-coating with the emulsifier can be obtained in two different ways: the mixture of the emulsifier and the liquid oil is either placed or dispersed in the mixed protein and / or flour material of this zone. For solid fat coating the grease blocks are pre-cut and pre-ground to small pieces, preferably to a size of approximately 10 to 50 mm and stored at low temperature such as for example 4 ° C. The fat pieces thus treated are then introduced to the bowl vibrator and the temperature of the mixture is increased from 12 to 20 ° C, more preferably from about 14 to 18 ° C. The rotational speed of the bowl vibrating blades increases to a level which produces sufficient mechanical energy to melt the grease such that the coating can be reached. During the coating step, the temperature slowly increases to an ambient temperature. The melt fat dispersion process involves the following steps: a) providing the floury and / or protein particles b) dissolving the emulsifier in a liquid oil c) dispersing the product obtained in stage b) in the floury and / or protein particles d) melting the edible fat and dispersing it in the product obtained in step c) e) cooling the product obtained in stage d) Basically, any suitable equipment for this purpose can be used; an example of an apparatus in which the coated particles of the present invention can be produced is an Aeromatic, Type S 1.5 (3141); of volume: 0.143 m3, the surface of the bottom of the tank: 0.023 m2 (Figure 1). In the first stage, the harinaceous and / or protein material is introduced into the tank (1) and sufficient air is blown from below to obtain fluidity. Then, the emulsifier dissolved in the liquid oil is dispersed from the sprinkler system (2) to the fluidized material at room temperature. After this, the melted fat, preferably hydrogenated palm oil heated to about 60 ° C, is dispersed in the pre-coated material. The heat exchanger (3) is supplied with cold water and cold air is blown from the coated material to solidify the grease. Then, in this way the product obtained is stored at approximately 4 ° C. The invention will now be further illustrated by the following example: Example 1: Solid Phase Coating A bowl vibrator of the Alpina type, capacity of 80 1, equipped with 6 blades is used. A premix comprising 17 kg of wheat flour and 6 kg of potato starch are introduced to the bowl vibrator and mixed for 30 seconds. Subsequently, a homogeneous solution comprising 0.75 kg of sunflower oil and 0.6 kg of lecithin (63% phospholipids) is placed in the premix. While the speed of rotation is increased from 1000 rpm to 3000 rpm in order to achieve a good proper pre-coating. Then, 11.80 kg of pre-rectified hydrogenated palm oil which has been stored at a temperature of about 4 ° C is added to the bowl vibrator. The temperature is lowered to < 17 ° C and the rotation speed is maintained at approximately 3000 rpm. The rotation is continued until the temperature has reached approximately 23 ° C. Then, the bowl vibrator empties. And the coated particles are stored at room temperature. In order to demonstrate the beneficial effects of lecithin on dispersibility, binding agents with different lecithin concentrations have been prepared and tested for their dispersion properties. In these tests, the sum of the total fat and lecithin content remains constant at 36%.

Table 1: Results with wheat flour lecithin oil HPO * Temperature. of dispersion (° C) ** 0 6 30.0 85 1.7 6 28.3 100 3.4 6 26.6 100 Table 2: Results with potato starch lecithin oil HPO * Dispersion temperature (° C) ** 0 6 30.0 92 0.8 6 29.2 97 1.7 6 28.3 100 *: hydrogenated palm oil **: dispersion temperature of the binding agent is the higher temperature in which neither lumping nor clumping is observed. The dispersion temperature increases with the lecithin content. The pre-coating with the emulsifier seems to be necessary to obtain the dispersibility of the wheat flour or starches in the boiling liquid. The total fat content necessary to obtain complete dispersibility in a boiling liquid is reduced with the lecithin coating. In the absence of lecithin, at least 40% fat is necessary to obtain satisfactory dispersibility in hot water. When the lecithin is added, the total fat content can be kept below 40%, additionally there is a better dispersibility in hot milk.

Claims (10)

1. The coated particles each having a core of a protein and / or flourish material, an inner coating, characterized in that it comprises an emulsifier and an outer coating comprising an edible fat.

2. The coated particles according to claim 2, characterized in that the emulsifier is lecithin and / or sucrose glyceride.

3. The particles according to any of claims 1 and 2, characterized in that the edible fat comprises hydrogenated palm oil.

4. The particles according to any of claims 1 to 3, characterized in that the floury material comprises flours such as wheat flour, rice flour, cassava flour, tapioca flour and / or starches such as potato starch, corn starch and wheat starch and mixtures thereof and / or the protein material comprises egg proteins such as egg yolk and / or milk proteins such as whey protein.

5. A binder for food products, characterized in that it comprises coated particles according to any of claims 1 to 4.

6. An agglutinating agent according to claim 5, characterized in that the protein and / or harinaceous core has a particle size in the range of 50 μm to 200 μm.

7. A process for preparing a product according to any of claims 1 to 6, characterized in that it comprises the steps of: a) providing the harinaceous and / or protein particles b) dissolving the emulsifier in a liquid oil c) dispersing the product obtained in step b) in the harinaceous and / or protein particles d) melt the edible fat and disperse it in the product obtained in step c) e) cool the product obtained in step d)

8. A process for preparing a product according to any of claims 1 to 6, characterized in that it comprises the following steps: a) provide the floury material and / or protein b) pre-coat the material with the emulsifier dissolved in a liquid oil c ) coating the product obtained in step b) with a pre-ground edible fat in the solid state.

9. The process according to claim 8, characterized in that the pre-coating and coating is performed in a bowl vibrator.

10. The use of the particles according to claims 1 to 3 as a binder in food products.