NO781204L - PROCEDURES FOR AA PREVENT GELING IN HERMETIZED PROTEIN-FOOD FOODS - Google Patents
PROCEDURES FOR AA PREVENT GELING IN HERMETIZED PROTEIN-FOOD FOODSInfo
- Publication number
- NO781204L NO781204L NO781204A NO781204A NO781204L NO 781204 L NO781204 L NO 781204L NO 781204 A NO781204 A NO 781204A NO 781204 A NO781204 A NO 781204A NO 781204 L NO781204 L NO 781204L
- Authority
- NO
- Norway
- Prior art keywords
- protein
- absorbent
- stated
- reactant
- solid
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 21
- 235000013305 food Nutrition 0.000 title claims description 12
- 108090000623 proteins and genes Proteins 0.000 claims description 58
- 102000004169 proteins and genes Human genes 0.000 claims description 58
- 229920002472 Starch Polymers 0.000 claims description 25
- 235000019698 starch Nutrition 0.000 claims description 25
- 239000002250 absorbent Substances 0.000 claims description 22
- 230000002745 absorbent Effects 0.000 claims description 20
- 239000000376 reactant Substances 0.000 claims description 20
- 239000007787 solid Substances 0.000 claims description 19
- 238000001879 gelation Methods 0.000 claims description 18
- 239000003795 chemical substances by application Substances 0.000 claims description 14
- 239000002270 dispersing agent Substances 0.000 claims description 14
- FVAUCKIRQBBSSJ-UHFFFAOYSA-M sodium iodide Chemical compound [Na+].[I-] FVAUCKIRQBBSSJ-UHFFFAOYSA-M 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 12
- 239000000701 coagulant Substances 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 229920000084 Gum arabic Polymers 0.000 claims description 5
- 235000010489 acacia gum Nutrition 0.000 claims description 5
- 239000000205 acacia gum Substances 0.000 claims description 5
- 230000000593 degrading effect Effects 0.000 claims description 5
- BRLQWZUYTZBJKN-UHFFFAOYSA-N Epichlorohydrin Chemical group ClCC1CO1 BRLQWZUYTZBJKN-UHFFFAOYSA-N 0.000 claims description 4
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 4
- 102000035195 Peptidases Human genes 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 4
- 239000007791 liquid phase Substances 0.000 claims description 4
- 239000012071 phase Substances 0.000 claims description 4
- 235000019833 protease Nutrition 0.000 claims description 4
- 235000009518 sodium iodide Nutrition 0.000 claims description 4
- 230000002378 acidificating effect Effects 0.000 claims description 3
- 229920000609 methyl cellulose Polymers 0.000 claims description 3
- 239000001923 methylcellulose Substances 0.000 claims description 3
- 235000010981 methylcellulose Nutrition 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
- ABBQHOQBGMUPJH-UHFFFAOYSA-M Sodium salicylate Chemical compound [Na+].OC1=CC=CC=C1C([O-])=O ABBQHOQBGMUPJH-UHFFFAOYSA-M 0.000 claims description 2
- 235000010443 alginic acid Nutrition 0.000 claims description 2
- 229920000615 alginic acid Polymers 0.000 claims description 2
- 239000003513 alkali Substances 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 239000004202 carbamide Substances 0.000 claims description 2
- 150000002148 esters Chemical class 0.000 claims description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 2
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 229960004025 sodium salicylate Drugs 0.000 claims description 2
- VGTPCRGMBIAPIM-UHFFFAOYSA-M sodium thiocyanate Chemical group [Na+].[S-]C#N VGTPCRGMBIAPIM-UHFFFAOYSA-M 0.000 claims description 2
- 229920001864 tannin Polymers 0.000 claims description 2
- 239000001648 tannin Substances 0.000 claims description 2
- XSQUKJJJFZCRTK-UHFFFAOYSA-N urea group Chemical group NC(=O)N XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 claims description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims 1
- 241000978776 Senegalia senegal Species 0.000 claims 1
- 239000006096 absorbing agent Substances 0.000 claims 1
- 229940072056 alginate Drugs 0.000 claims 1
- 235000011148 calcium chloride Nutrition 0.000 claims 1
- 231100000252 nontoxic Toxicity 0.000 claims 1
- 230000003000 nontoxic effect Effects 0.000 claims 1
- LRBQNJMCXXYXIU-YIILYMKVSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)C(OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-YIILYMKVSA-N 0.000 claims 1
- 235000018553 tannin Nutrition 0.000 claims 1
- 235000018102 proteins Nutrition 0.000 description 48
- 108010010803 Gelatin Proteins 0.000 description 22
- 239000008273 gelatin Substances 0.000 description 22
- 229920000159 gelatin Polymers 0.000 description 22
- 235000019322 gelatine Nutrition 0.000 description 22
- 235000011852 gelatine desserts Nutrition 0.000 description 22
- 235000013372 meat Nutrition 0.000 description 19
- 235000015067 sauces Nutrition 0.000 description 18
- 150000001875 compounds Chemical class 0.000 description 11
- 239000007788 liquid Substances 0.000 description 11
- 239000000499 gel Substances 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 239000000523 sample Substances 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 244000215068 Acacia senegal Species 0.000 description 4
- 239000002585 base Substances 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 102000008186 Collagen Human genes 0.000 description 3
- 108010035532 Collagen Proteins 0.000 description 3
- 229920006318 anionic polymer Polymers 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 239000012496 blank sample Substances 0.000 description 3
- 235000020992 canned meat Nutrition 0.000 description 3
- 229920001436 collagen Polymers 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 2
- 239000001263 FEMA 3042 Substances 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000009924 canning Methods 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000012512 characterization method Methods 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000003349 gelling agent Substances 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000007790 solid phase Substances 0.000 description 2
- 229920002258 tannic acid Polymers 0.000 description 2
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 2
- 229940033123 tannic acid Drugs 0.000 description 2
- 235000015523 tannic acid Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 244000106483 Anogeissus latifolia Species 0.000 description 1
- 235000011514 Anogeissus latifolia Nutrition 0.000 description 1
- 241000416162 Astragalus gummifer Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000001922 Gum ghatti Substances 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 125000000129 anionic group Chemical group 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000007884 disintegrant Substances 0.000 description 1
- 230000001516 effect on protein Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000019314 gum ghatti Nutrition 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 125000000956 methoxy group Chemical group [H]C([H])([H])O* 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 125000001436 propyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000010487 tragacanth Nutrition 0.000 description 1
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- 230000001960 triggered effect Effects 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K30/00—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
- A23K50/48—Moist feed
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Animal Husbandry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Birds (AREA)
- Biomedical Technology (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- General Preparation And Processing Of Foods (AREA)
- Grain Derivatives (AREA)
Description
Fremgangsmåte for å forhindre gelering i hermetiserte proteinholdige matvarer. Method for preventing gelation in canned protein foods.
Foreliggende oppfinnelse angår en . f remgangsmåte for å • forhindre g.elering av den flytende fase i en hermetisert proteinholdig matvare. ■ Spesielt angår oppfinnelsen en fremgangsmåte for å redusere eller eliminere gelering, hvorved spesielle midler tilsettes direkte til det proteinholdige, faste stoff, hvilke midler tjener til å dispergere, nedbryte, absorbere eller koagulere gelatinet deri. The present invention relates to a . method for • preventing gelation of the liquid phase in a canned protein-containing food. ■ In particular, the invention relates to a method for reducing or eliminating gelation, whereby special agents are added directly to the proteinaceous, solid substance, which agents serve to disperse, break down, absorb or coagulate the gelatin therein.
Uteksperimentering av hermetiserte, kjøttholdige matvarer, slik.som oksekjøtt og lapskaus samt mat av kjøtt- og saustype for kjæledyr er et resultat av kontinuerlig forskning av matvare-teknologer og spesialister på mat for kjæledyr for utvikling av lettvint servert kjøtt og matvarer- inneholdende tilberedt kjøtt. Hovedsakelig på grunn av behandlingsmåten som er forbundet med proteininnholdet i slike produkter,. har det.oppstått problemer med tendensen hos den flytende:del av hermetiserte, væske- og proteinholdige faste matvarer til å gelere når disse lagres ved romtemperatur eller lavere temperatur. Eksempelvis vil i tilfellet med hermetisert kjøtt- og saustypemat for kjæledyr,, når et slikt produkt behandles ved oppvarming i de vanlige hermeti-seririgsoperasjoner, gelatinet.i kjøttet frigis og utvaskes i den ledsagende saus.. Ved avkjøling har gelatinen tendens til å gelere sausen og. ødelegge sausens utseende og konsistens. Endog i tilfellet med "hjemmelagde" sauser tilberedt hjemme fra kraften av.det kokte kjøtt, er et alminnelig fenomen geleringen.av sausen ved frysing. I alle tilfeller skyldes dette proteinet som er blitt The experimentation of canned meat-containing foods such as beef and stew as well as meat- and sauce-type pet food is the result of continuous research by food technologists and pet food specialists for the development of easy-to-serve meat and prepared meat-containing foods . Mainly because of the processing method associated with the protein content of such products. problems have arisen with the tendency of the liquid portion of canned, liquid and protein-containing solid foods to gel when stored at room temperature or lower. For example, in the case of canned meat and sauce-type pet food, when such a product is processed by heating in the usual canning operations, the gelatin in the meat will be released and leached into the accompanying sauce. On cooling, the gelatin tends to gel the sauce. and. spoil the appearance and consistency of the sauce. Even in the case of "homemade" sauces prepared at home from the broth of the cooked meat, a common phenomenon is the gelling of the sauce by freezing. In all cases, this is due to the protein that has become
ekstrahert fra kjøttet,, eller generelt sagt fra det proteinholdige faste stoff når dette utsettes for forhøyede temperaturer. extracted from the meat, or generally speaking from the proteinaceous solid when this is exposed to elevated temperatures.
■I tilfellet av hermetiserte produkter skyldes ekstraksjonen først-og fremst sterilrseringsprosessen som nødvendiggjør høye temperaturer", hvorved kollagenet eller gelatinen som er avledet fra kollagenet, ekstraheres Og hydrogenbinding finner sted, noe som resulterer i tverrbinding av samme ved avkjøling og til slutt gelering. ■In the case of canned products, the extraction is primarily due to the sterilization process which necessitates high temperatures", whereby the collagen or the gelatin derived from the collagen is extracted and hydrogen bonding takes place, resulting in cross-linking of the same on cooling and finally gelation.
Det er funnet at direkte tilsetning av visse spiselige proteinreaktanter og absorbenser til den proteinholdige, faste fase av et hermetisert, flytende og proteinholdig fast produkt hindrer gelering av den- flytende del. under lagring.. It has been found that the direct addition of certain edible protein reactants and absorbents to the proteinaceous solid phase of a canned liquid and proteinaceous solid product prevents gelation of the liquid portion. under storage..
I henhold til oppfinnelsen er det derfor tilveiebrakt en fremgangsmåte for å forhindre gelering i hermetiserte proteinholdige. produkter som har en.flytende og en' fast proteinholdig fase hvorved det før sterilisering tilsettes en spiselig proteinreaktant eller -absorbens til den faste, proteinholdige fase, idet mengden herav er tilstrekkelig til å forhindre•gelering av den flytende fase etter sterilisering. According to the invention, a method has therefore been provided to prevent gelation in canned protein-containing products. products that have a liquid and a solid protein-containing phase, whereby an edible protein reactant or absorbent is added to the solid, protein-containing phase before sterilization, the amount of which is sufficient to prevent gelation of the liquid phase after sterilization.
Innbefattet i uttrykket "proteinreaktanter" er proteindispergeringsmidler, proteinkoaguleringsmidler og proteinnedbrytende midler. Spesielt når proteindispergeringsmidler, slike som enverdige salter, spesielt natriumjodid, tilsettes til. det proteinholdige, faste stoff, har disse tendens til å forhindre gele ring ved disaggr.egering av proteinet. Protei-nets geleringspotensial nedsettes således- når temperaturen senkes, hvilket muliggjør at gelering bare opptrer ved betraktelig lavere temperaturer enn'normalt. Proteinkoaguleringsmidlene, f.eks. de lavere ester-pe.ktiner og gummier som inneholder sure grupper, slik som'gummi Included in the term "protein reactants" are protein dispersants, protein coagulants and protein degrading agents. Especially when protein dispersants, such as monovalent salts, especially sodium iodide, are added. the proteinaceous, solid substance, these tend to prevent gelation by disaggregation of the protein. The protein's gelation potential is thus reduced when the temperature is lowered, which makes it possible for gelation to only occur at significantly lower temperatures than normal. The protein coagulants, e.g. the lower ester pectins and gums containing acid groups, such as gums
■ arabicum e.l.,' bevirker aggregering heller enn. disaggregering av gelatinet ved■forhindring av geldannelse. Selv om proteiri-dispergeringsmidlene og -koaguleringsmicllene virker på fullstendig forskjellige måter, har de imidlertid til felles en effektivitet ved frigj^ringspunktet for gelatinet i det faste stoff. Dvs. at oppvarming utløser frigjøringen av gelatin, og det~er ved dette punkt at dispergeringsmidlene.og koaguleringsmidlene tjener til henholdsvis enten å disaggregere eller å aggregere gelatinmole-kylene, slik at de forhindrer dannelsen av en gel ved.å blokkere gelatinets frigjøring til væsken. Proteinnedbryt.ende midler, f.eks. proteinaser, tjener på den annen side til å nedbryte kollagenet og gelatinen. Dette opptrer i det proteinholdige faste stoff før steriliseringstemperaturen økes til enzymproteinets denaturer.ings-punkt, hvorved mengden av'ekstrahert gelatin begrenses. ■ arabicum etc.,' causes aggregation rather than. disaggregation of the gelatin by ■preventing gel formation. Although the protein dispersants and coagulants work in completely different ways, they share in common an effectiveness at the point of release of the gelatin into the solid. That is that heating triggers the release of gelatin, and it is at this point that the dispersants and coagulants serve to either disaggregate or aggregate the gelatin molecules, respectively, so that they prevent the formation of a gel by blocking the gelatin's release into the liquid. Protein-degrading agents, e.g. proteinases, on the other hand, serve to break down the collagen and gelatin. This occurs in the proteinaceous solid before the sterilization temperature is increased to the enzyme protein's denaturation point, whereby the amount of extracted gelatin is limited.
Absorbentene som ikke er inkludert; i uttrykket "proteinreaktanter", omfatter gummi som ikke inneholder syregrupper, f.eks. The absorbents that are not included; in the term "protein reactants", includes gums which do not contain acid groups, e.g.
metylcellulose 'og f rie absorbent-stivelser,. hvori er inkludert methylcellulose and free absorbent starches. which is included
.rå stivelser så vel. som pregelatinerte stivelser. Med "fri" menes en absorbent-stivelse hvis funksjon som en absorbent ikke er bestemt ved noen ting. utover den egen natur. Eksempelvis inneholder mel en absorbent-stivelse, men den eksisterer som'partikler intimt forbundet med gluten. Stivelsens absorbs j onsege.nskaper forhindres av glutenet, hvorfor stivelse i form av mel ikke kan betraktes som en' fri■absorbent-stivelse. Tverrbundet eller granu-lert, stabilisert stivelse tjener spesielt' godt til å gjøre gelatinet i det faste stoff ubevegelig, hvorved, dets ekstraksjon inn i væsken forhindres. Denne siste kategori av antigelerings-material foretrekkes fremfor proteinreaktantene.hovedsakelig på grunn av deres lettvinte bruk og ,på grunn av økonomien. Dessuten hår de tverrbundne stivelser vist seg å ha en antibruningseffekt på proteinholdige, faste stoffer som er underkastet varmebear-beiding og således utsatt for'en tørkende atmosfære. Av den grunn er de de foretrukne forbindelser i denne klasse av anti-geleringsstof f er.' .raw starches as well. such as pregelatinized starches. By "free" is meant an absorbent starch whose function as an absorbent is not determined by anything. beyond one's own nature. For example, flour contains an absorbent starch, but it exists as particles intimately associated with gluten. The absorption properties of starch are prevented by the gluten, which is why starch in the form of flour cannot be considered a free absorbent starch. Cross-linked or granulated, stabilized starch serves particularly well to immobilize the gelatin in the solid, thereby preventing its extraction into the liquid. This last category of antigelling material is preferred over the protein reactants mainly because of their ease of use and because of their economy. Furthermore, the cross-linked starches have been shown to have an anti-browning effect on protein-containing, solid substances which have been subjected to heat treatment and thus exposed to a drying atmosphere. For that reason, they are the preferred compounds in this class of anti-gelling agents.
Anioniske polymerer, slike som gummi arabicum, gummi ghatti eller en kombinasjon derav, når tilsatt sausdelen av matvaren, er generelt funnet både i' betraktelig grada forhindre' ekstraksjon av protein' fra kjøttet og inn i sausen når blandingen' utsettes for høye temperaturer av hensyn til sterilisering et.c;. , og å forhindre geldannelse i den minimale mengde geldannende protein som måtte bli ekstrahert. Anionic polymers, such as gum arabic, gum ghatti, or a combination thereof, when added to the sauce portion of the foodstuff, are generally found both to significantly prevent the extraction of protein from the meat and into the sauce when the mixture is exposed to high temperatures for reasons of for sterilization etc.;. , and to prevent gel formation in the minimal amount of gel-forming protein that had to be extracted.
Mekanismen av denne side av oppfinnelsen er ikke helt ut The mechanism of this side of the invention is not completely out
■forstått, men det er blitt fastslått at disse polymerers evne til å forhindre gelering, er direkte beslektet med både de anioniske egenskaper til disse forbindelser og mengden av ekstraherbart ..protein som er til stede i systemet.. Mår som følge herav .visse anioniske polymerer kan .være effektive i ett område av protein-, ■understood, but it has been determined that the ability of these polymers to prevent gelation is directly related to both the anionic properties of these compounds and the amount of extractable ..protein present in the system.. As a result, .certain anionic polymers can be effective in one area of protein,
innholdet, kan de være delvis eller fullstendig ineffektive i et høyere område av samme. Gummiene i foreliggende - oppfinnelse er funnet å være spesielt effektive når proteininnholdet varierer content, they may be partially or completely ineffective in a higher area of the same. The gums of the present invention have been found to be particularly effective when the protein content varies
fra ca. 15 til.ca. 35%. Det er imidlertid ikke ønskelig å be-. grense oppfinnelsen hverken til dette proteinområde eller til gummiene som er funnet å være effektive deri s.iden tallrike andre anioniske polymerer, .slike som nåtriumkarragenat, xantan-'gummi, "tragant, natriumalginat og karayagummi, skjønt.ikke så merkbart effektive i det forannevnte proteinområde, vil de. ha en- kraftig virkning ved deres .maksimale effektivitetsnivå hvor proteinområdet er vesentlig variert. Det er likeledes ikke ønsket å begrense oppfinnelsen til grensene for et kjøtt- og saussystem, men er' heller ment å omfatte alle matvarer' og kjæledyrfor som har som en felles parameter et proteinholdig fast stoff i et flytende system. from approx. 15 to approx. 35%. However, it is not desirable to request limit the invention neither to this protein region nor to the gums which have been found to be effective therein since numerous other anionic polymers, such as sodium carrageenate, xanthan gum, tragacanth, sodium alginate and caraya gum, although not so appreciably effective in the aforementioned protein range, they will have a powerful effect at their maximum efficiency level where the protein range is significantly varied. It is likewise not intended to limit the invention to the limits of a meat and sauce system, but rather is intended to encompass all foodstuffs and pet food which have as a common parameter a proteinaceous solid in a liquid system.
For korthets skyld vil det for den del av oppfinnelsen som angår tilsetning av proteinreaktanter og -absorbenter til den faste fase,i det følgende bare bli referert, til et kjøttbolle- og saussystem, men det er ikke,meningen å begrense oppfinnelsen bare til et slikt system. Tvertirnot er foreliggende oppfinnelse ment å omfatte elle matvarer og kjæledyrfor som har som en felles .parameter et animalsk,proteinholdig,fast stoff i et flytende system. For the sake of brevity, for the part of the invention which concerns the addition of protein reactants and absorbents to the solid phase, in the following, reference will only be made to a meatball and sauce system, but it is not intended to limit the invention only to such system. On the contrary, the present invention is intended to include other foodstuffs and pet food which have as a common parameter an animal, proteinaceous, solid substance in a liquid system.
I' henhold til fremgangsmåten ifølge denne side av oppfinnelsen tilsettes effektive mengder av en proteinreaktant eller According to the method according to this side of the invention, effective amounts of a protein reactant or
-absorbent direkte til .kjøttbollen og blandes dermed.. Klassen- av spiselige proteinreaktant-er . omfatter proteindispergeringsmidler, proteinkoagu.leringsmidler og proteinnedbryt.ende midler. Proteindispergeringsmidler omfatter urea og spiselige, enverdige salter som f.eks. natriumtiocyanat, natriumsalicylat og natriumjodid, idet sistnevnte er det foretrukne dispergerings-middel i denne klasse av proteinreaktanter. Som .tidligere nevnt, er ctspergeringsinidlene aktive etter oppvarming av kj øt tbollen, siden det er ved dette tidspunkt at gelatinet aktiveres. Dis- ' pergeringsmidlene tjener til å dispergere gelatinaggregaten.e. Proteinkoaguleringsmidlene er lik disperg.eringsmidlene ved at deres effektivitet utløses av pppvarmingsprosessen -.ved hvilket tidspunkt.gelatinet frigjøres. Denne klasse av proteinreaktanter - bevirker at' det gelatinholdige materiale aggregerer, til en sammen-hengende masse i. kj øttbollen heller enn å dispergere de potensielle geleringskomponenter. Gelatinet forhindes derfor i å bli vasket ut i sausen, hovedsakelig på grunn av at gelatin-partiklene innfanges av bindemiddelet.-'Inkludert i denne klasse av proteinreaktanter er -tanni.nene,' tanninsyre, lavere est.erpek-tiner som lavere metoksy.lpektin, toverdige og treverdige salter' .som magnesiumsulfat' og kalsiumklorid og gummier som inneholder sure' grupper,.slik som gummi arabicum, karragenater og-alginater, idet gummi arabicum er det foretrukne proteinkoaguleringsmiddel. - absorbent directly to the .meatball and thus mixed.. The class- of edible protein reactants-is . includes protein dispersants, protein coagulants and protein degrading agents. Protein dispersants include urea and edible monovalent salts such as sodium thiocyanate, sodium salicylate and sodium iodide, the latter being the preferred dispersant in this class of protein reactants. As previously mentioned, the ctspergeringinidels are active after heating the meatball, since it is at this point that the gelatin is activated. The dispersants serve to disperse the gelatin aggregate.e. The protein coagulants are similar to the dispersants in that their effectiveness is triggered by the ppp heating process - at which point the gelatin is released. This class of protein reactants causes the gelatinous material to aggregate into a cohesive mass in the meatball rather than dispersing the potential gelling components. The gelatin is therefore prevented from being washed out in the sauce, mainly due to the gelatin particles being captured by the binder.-'Included in this class of protein reactants are the -tannins,' tannic acid, lower est.erpectins such as lower methoxy. pectin, divalent and trivalent salts, such as magnesium sulfate and calcium chloride, and gums containing acidic groups, such as gum arabic, carrageenates and alginates, gum arabic being the preferred protein coagulant.
De proteinnedbrytende midler er den.tredje og siste klasse iv proteinreaktanter. Disse forbindelser er forskjellige fra dis-pergeringsmidlene og" koaguleringsmicllene ved åt de tjener til å, forhindre gelering før kjøtte.t gjennomgår noen som helst slags varmebehandling. Ved således å nedbryte gelatinet forhindrer de efféktivt gelering ved å' begrense mengden av gelatin som er . ekstrahert under oppvarmingsprosessen. Enkel varmenedbrytning er ett middel for proteinnedbrytning, men ei1 tidkrevende, kostbar og utgjør ingen del av foreliggende oppfinnelse. ' Proteinnedbrytende midler i foreliggende oppfinnelse omfatter spiselige proteinaser, spiselige syrer og spiselig alkali. På grunn'av bismaken som ofte-ledsager bruken av disse syrer og baser, er proteinasene de foretrukne proteinnedbrytende midler i foreliggende oppfinnelse. The protein degrading agents are the third and last class IV protein reactants. These compounds differ from the dispersants and coagulating micelles in that they serve to prevent gelation before the meat undergoes any kind of heat treatment. By thus breaking down the gelatin, they effectively prevent gelation by limiting the amount of gelatin that is present. extracted during the heating process. Simple heat degradation is one means of protein degradation, but it is time-consuming, expensive and forms no part of the present invention. Protein-degrading agents of the present invention include edible proteinases, edible acids and edible alkali. Because of the often-accompanying aftertaste the use of these acids and bases, the proteinases are the preferred protein degrading agents in the present invention.
Av de tre kategorier av proteinreaktanter er proteinkoaguleringsmidlene de- foretrukne. Dette skyldes hovedsakelig at. dis-, pergeringsmidlene og nedbrytningsmidlene har skadelige virkninger på det proteinholdige, .faste stoff hvori de inkorporeres. Spesielt når det brukes dispergeringsmidler, vil det faste stoffs kohesjon forandres, frembringende et-krumlet, smuldret, produkt som er meget uønsket i en kjøttbolle eller et kjøttboll.e.typeprodukt hvor beva- ring av fasongen er ønsket. I tilfelle av proteinnedbrytnings-' midler er konsist.enskontroll hovedproblemet,. idet det er vanskelig å.fastslå den nøyaktige grad av nedbryting og følgelig korisiptens-reduksjon som vil finne sted. Of the three categories of protein reactants, the protein coagulants are preferred. This is mainly due to the fact that. the dispersants, dispersants and disintegrants have harmful effects on the proteinaceous solid into which they are incorporated. Especially when dispersants are used, the cohesion of the solid will change, producing a crumbly, crumbly product which is highly undesirable in a meatball or a meatball type product where shape retention is desired. In the case of proteolytic agents, consistency control is the main problem. as it is difficult to determine the exact degree of degradation and consequently reduction of coriceptance that will take place.
Den annen hovedkategori av forbindelser . for denne del av oppfinnelsen er, som tidligere nevnt, absorbentene, spesielt gummier som inneholder ikke-sure grupper,. f.eks, ■me tylcellulose, propyl- • cellulose og de fri-absorbént-stivel,ser..'De fleste stivelser er effektive for bruk i foreliggende oppfinnelse. Mest foretrukket, er imidlertid dé kjemisk modifiserte, gr.anulære eller tverrbundne stivelser., slike som. oppnås ved behandling med epiklorhydrin eller fosfatene. På grunn av sin tverrbundne struktur har de stabiliserte' stivelser generelt mindre tendens til svelling og sprengning når de.absorberer gelatinløsningen under steriliseringen. The second main category of compounds. for this part of the invention are, as previously mentioned, the absorbents, especially gums containing non-acidic groups. for example, methyl cellulose, propyl cellulose and the free absorbent starches. Most starches are effective for use in the present invention. Most preferred, however, are the chemically modified, gr.annular or cross-linked starches., such as. obtained by treatment with epichlorohydrin or the phosphates. Because of their cross-linked structure, the stabilized starches generally have less tendency to swell and burst when they absorb the gelatin solution during sterilization.
Konsentrasjonsområdene for forbindelsene som brukes ved 'denne del av oppfinnelsen, kan variere i stor utstrekning både-med The concentration ranges for the compounds used in this part of the invention can vary widely both with
hensyn til effektiviteten av den spesielle proteinreaktant eller consideration of the effectiveness of the particular protein reactant or
-absorbent og med hensyn til proteinkonsentrasjonene i det spesielt aktuelle system. Generelt krever imidlertid et typisk kjøttbolle- -absorbent and with regard to the protein concentrations in the particular system in question. In general, however, a typical meatball requires
og saussystem vanligvis fra 0,01.?! til 5% av antigeleringsforbindel-sen på basis av- kjøttbollens vekt, idet et område på fra 1% til 3% foretrekkes. Konsentrasjoner høyere enn<<>5% kan naturligvis anvendes, men vil være upraktisk ut fra et økonomisk synspunkt og vil i noen tilfeller frembringe kons.istensproblemer.. and sauce system usually from 0.01.?! to 5% of the anti-gelling compound based on the weight of the meatball, a range of from 1% to 3% being preferred. Concentrations higher than<<>5% can of course be used, but will be impractical from an economic point of view and will in some cases produce consistency problems..
Mens forskjellige metoder for kombinering av det proteinholdige faste stoff, spesielt kjøttbollen, med proteinreaktan-tene og -absorbentene kan .brukes, slik sorn å' strø antigelerings-forbindelsene på utsiden av kjøttbollen eller'sprøyte løsninger While different methods of combining the proteinaceous solid, especially the meatball, with the protein reactants and absorbents can be used, such as sprinkling the anti-gelling compounds on the outside of the meatball or spraying solutions
.av disse midler på samme, er den mest bekvemme og- effektive metode ganske, enkelt,, å blande disse midler med kjøttet før det tilberedes.. Når alt er homogent blandet, vil disse midler tjene til enten å dispergere, oppfmge, utfelle eller.nedbryte gelatinen. Resul- .of these agents at the same time, the most convenient and effective method is simply, simply, to mix these agents with the meat before it is cooked.. When everything is homogeneously mixed, these agents will serve to either disperse, form, precipitate or .break down the gelatin. Resul-
tatene av flere forsøk utført for bestemmelse av effektiviteten til.disse forbindelser,, er angitt i tabell I. Konsentrasjonene The results of several experiments conducted to determine the effectiveness of these compounds are listed in Table I. The concentrations
■ av forbindelsene er basert på vekten av kjøttbollen. Sausens geleringspotensial ble fastslått på et "Gel Characterization . Apparatus" ("GC.A") etter at gelen var blitt dannet, separert og avkjølt under standardbetingelser ved 1Q°C. Gelkarakteriserings^apparatet ("GCA") er i det vesentlige et g^lometer bestående av et stempel som måler gelstyrken av en væske etter at stemplet har ■ of the compounds is based on the weight of the meatball. The gelling potential of the sauce was determined on a "Gel Characterization. Apparatus" ("GC.A") after the gel had been formed, separated and cooled under standard conditions at 10°C. The Gel Characterization Apparatus ("GCA") is essentially a gelometer consisting of a piston that measures the gel strength of a liquid after the piston has
gjennomtrengt væsken til.en dybde av ca. A mm. Mengden av- "GCA"-enheter representerer.derfor proporsjonalt graden av gelering som har funnet sted, vurdert mot en blindprøve. I det umiddelbare forsøk ble additivene tilsatt til kjøttet i en pulverlserings-blander, og ele formede kj øttboller. ble kokt under lufttilgang ved ca. 315°C i 3g min. penetrated the liquid to a depth of approx. A, etc. The amount of "GCA" units therefore proportionally represents the degree of gelation that has taken place, assessed against a blank. In the immediate experiment, the additives were added to the meat in a pulverizing mixer, and roughly shaped meatballs. was cooked under air access at approx. 315°C for 3g min.
Selv om alle forbindelser som omfattes av foreliggende oppfinnelse, er effektive med hensyn.til en betraktelig reduksjon av geleringspotensialet for sausen etter behandling,' er det .'funnet at visse av disse forbindelser har tendens til å påvirke den tilberedte kjøttbolles konsistens ved. å frembringe en svak gummi-karakter. Av denne grunn og på grunn av tallrike fordeler ved bruken av absorbent-stivelsene er disse de foretrukne åntigele-■ringsmidler i foreliggende oppfinnelse.. I tillegg til at de .er. lettere å arbeide med og mer økonomiske i bruk, reduserer absorbent-stivelsene sjangsene for -kjøttbruning når kjøttet utsettes .for atmosfæren.. Dette vil være tilfelle når kjøtt forblir utildekket i kjøleskapet eller holdes ved romtemperatur på en hundetallerken. Dette skyldes først og fremst den vesentlige ekstraksjon av aminosyrer og lavere polymere aminosyrer fra Although all compounds covered by the present invention are effective in significantly reducing the gelling potential of the sauce after treatment, it has been found that certain of these compounds tend to affect the consistency of the prepared meatball. to produce a weak rubbery character. For this reason and because of the numerous advantages of using the absorbent starches, these are the preferred anti-gelling agents in the present invention. In addition to the fact that they are easier to work with and more economical to use, the absorbent starches reduce the chances of meat browning when the meat is exposed to the atmosphere. This will be the case when meat is left uncovered in the refrigerator or kept at room temperature on a dog plate. This is primarily due to the substantial extraction of amino acids and lower polymeric amino acids from
■kjøtte<t>. Dessuten resulterer deres- bruk i en fuktigere kjøttbolle på grunn av stivelsens vannretensjon når kjottbdlene utsettes- ■meat<t>. Moreover, their use results in a moister meatball due to the starch's water retention when the meatballs are exposed.
for luft. På grunn av, de tverrbundne eller stabiliserte stivelsers evne til å absorbere gelatinen og vannet under steriliseringen for air. Because of the ability of the cross-linked or stabilized starches to absorb the gelatin and water during sterilization
med mindre tendens til svelling og bristing, foi^etrekkes disse stivelser, spesielt slike sorn oppnås ved behandling med epiklorhydrin. Bruken av epiklorhydrinrnod i f iserte, tverrbundne stivelser 1 konsentrasjoner varierende fra . 1% til 2% på basis av vekten av det with less tendency to swelling and bursting, these starches are extracted, especially such starches are obtained by treatment with epichlorohydrin. The use of epichlorohydrinrnod in f ized, cross-linked starches 1 concentrations varying from . 1% to 2% on the basis of its weight
proteinholdige, faste stoff representerer derfor den fore-protein-containing solids therefore represent the pre-
trukne utførelsesform av foreliggende oppfinnelse.drawn embodiment of the present invention.
For en klarere forståelse av oppfinnelsen vises det,til de følgende eksempler som illustrerer representative metoder av. oppfinnelsen-, men som ikke er ment å være uttømmende for samme. For a clearer understanding of the invention, reference is made to the following examples which illustrate representative methods of. the invention-, but which is not intended to be exhaustive of the same.
Eksempel 1Example 1
Fem separate og like porsjoner av frossent kjøtt ble malt med passende mengder av vitaminer, mineraler og mel for oppnå- Five separate and equal portions of frozen meat were ground with appropriate amounts of vitamins, minerals and flour to obtain
else av grunnmasser som veiet 1,135 kg. og hvorav kjøttet utgjorde' 95%. Til disse grunnmasser ble tilsatt ett av de følgende anfi-geleringsmidler.hvis konsentrasjoner' var beregnet på vekten av.grunnmassen. other of base masses that weighed 1.135 kg. and of which the meat made up 95%. To these base materials was added one of the following fixing agents, the concentrations of which were calculated on the weight of the base material.
.Prøve 1 ,- 0,5% tanninsyre (56,8 g).Sample 1,- 0.5% tannic acid (56.8 g)
Prøve 2 - 1,0% gummi arabicum (113,5 g)Sample 2 - 1.0% gum arabic (113.5 g)
Prøve -3 - 1,0% stabilisert stivelse (113,5 g)-Prøve 4 - 1,0% natriumjodid (113,5 g) Sample -3 - 1.0% stabilized starch (113.5 g) - Sample 4 - 1.0% sodium iodide (113.5 g)
Prøve 5 _ blindprøve ingen tilsetning Blandingene ble grundig Uåndet inntil oppnåelse ■ av- homogene blandinger. Hver blanding ble deretter ekstrudert og kuttet i stykker. Kjøttstykkene ble stekt -i 3g rnin. ved 315°C. Sample 5 _ blank sample no addition The mixtures were thoroughly Unbreathed until obtaining ■ homogenous mixtures. Each mixture was then extruded and cut into pieces. The pieces of meat were fried -in 3g rnin. at 315°C.
Det ble fremstilt en tørr sausblanding ved å -blande hydro-lyserte stykker av grønnsaker, krydder, smakstoffer og salt...Varmt vann ble så tilsatt til den tørre blanding og oppvarmet under omrøring til ca. 85°C og holdt ved d.enne temperatur i ca. 10 min. A dry sauce mixture was prepared by -mixing hydrolysed pieces of vegetables, spices, flavorings and salt...Hot water was then added to the dry mixture and heated while stirring to approx. 85°C and held at this temperature for approx. 10 minutes
Kjøttstykkene ble så tilsatt til såusblandingen, pakket i bokser og sterilisert ved 121°C i 75 min. Etter avkjøling The pieces of meat were then added to the sauce mixture, packed in cans and sterilized at 121°C for 75 min. After cooling
ble fem bokser åpnet, og bare blindprøven kom til kort når det gjaldt å gi utseende og.konsistens av et hermetisert kjøtt- og sausprodukt på grunn av at det var gelert. De øvrige fire prøver oppviste ingen sausgelering og hadde den ønskede hellbarhet. five cans were opened, and only the blank sample fell short of giving the appearance and consistency of a canned meat and sauce product because it was gelled. The other four samples showed no sauce gelation and had the desired pourability.
Eksempel IIExample II
Det ble brukt samme fremgangsmåte som i eksempel I med unntagelse av at en prøve inneholdende 1 vektprosent MgSO^ på-basis av grunnmassen ble vurdert mot en blindprøve som ikke inneholdt noen tilsetning. For blindpr^vens vedkommende ble det oppnådd de 9 The same procedure as in example I was used, with the exception that a sample containing 1 percent by weight of MgSO^ based on the base mass was evaluated against a blank sample that did not contain any addition. For the blind test, the 9th was achieved
samme resultater med gelering, hvilket var fullstendig eliminert ved bruken av MgSO^. same results with gelation, which was completely eliminated by the use of MgSO^.
EKSEMPEL III'EXAMPLE III'
Det ble brukt samme fremgangsmåte, som. i eksempel I for tilberedning og koking av kjøttbolledelen av et kjøtt- og saus-, typeprodukt.I dette forsøk,ble en stivelse som var blitt modifisert med epiklorhydrin sammenlignet med en blindprøve på 1 nivået. Kjøttbollene ble vurdert med hensyn på både smak og utseende. Når de ble utsatt, for en tørrende atmosfære etter hermetisering, kunne bruning ikke iakttas i prøven med modifisert stivelse,og dessuten inneholdt denne prøve mer fuktighet. • The same procedure was used, as in Example I for the preparation and cooking of the meatball portion of a meat and sauce type product. In this test, a starch that had been modified with epichlorohydrin was compared to a blank at the 1 level. The meatballs were assessed with regard to both taste and appearance. When exposed to a drying atmosphere after canning, browning could not be observed in the sample with modified starch, and moreover this sample contained more moisture. •
Claims (9)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US37886573A | 1973-07-13 | 1973-07-13 | |
US379034A US3881031A (en) | 1973-07-13 | 1973-07-13 | Method of preventing gelation in canned gravy-based pet foods |
Publications (1)
Publication Number | Publication Date |
---|---|
NO781204L true NO781204L (en) | 1975-01-14 |
Family
ID=27008374
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NO741956A NO139662C (en) | 1973-07-13 | 1974-05-29 | PROCEDURES FOR AA PREVENT GELATION IN HERMETIZED PROTEIN-FOOD FOODS DURING STORAGE |
NO781204A NO781204L (en) | 1973-07-13 | 1978-04-05 | PROCEDURES FOR AA PREVENT GELING IN HERMETIZED PROTEIN-FOOD FOODS |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NO741956A NO139662C (en) | 1973-07-13 | 1974-05-29 | PROCEDURES FOR AA PREVENT GELATION IN HERMETIZED PROTEIN-FOOD FOODS DURING STORAGE |
Country Status (9)
Country | Link |
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JP (1) | JPS5036657A (en) |
CH (1) | CH593628A5 (en) |
DE (1) | DE2430686A1 (en) |
DK (1) | DK352174A (en) |
FI (1) | FI198274A (en) |
FR (1) | FR2236424B1 (en) |
GB (1) | GB1462884A (en) |
IT (1) | IT1015557B (en) |
NO (2) | NO139662C (en) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5546158U (en) * | 1978-09-21 | 1980-03-26 | ||
FR2583958A1 (en) * | 1985-06-26 | 1987-01-02 | Grosset Willy | Pre-cooked culinary preparation which is packed for sale, and method for obtaining it |
EP1250851A1 (en) | 2001-04-18 | 2002-10-23 | Societe Des Produits Nestle S.A. | Pet food composition containing semi-refined gelling agent |
DE10351569B4 (en) * | 2003-11-03 | 2013-12-12 | Saturn Petfood Gmbh | Tray-filled pet food product having at least two phase-separated layers |
US10143220B2 (en) | 2014-08-15 | 2018-12-04 | Corn Products Development, Inc. | Pet food having modified waxy cassava starch |
US10172368B2 (en) | 2014-08-15 | 2019-01-08 | Corn Products Development, Inc. | Food products containing a modified waxy cassava starch |
US20170064978A1 (en) * | 2014-08-15 | 2017-03-09 | Corn Products Development, Inc. | Pet food having modified waxy cassava starch |
WO2019131635A1 (en) * | 2017-12-28 | 2019-07-04 | 小林製薬株式会社 | Polyphenol-containing food |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US346995A (en) * | 1886-08-10 | Suspension device | ||
DE1290475B (en) * | 1964-12-11 | 1969-03-06 | Unilever Nv | Process for the production of products to be divided into packaging units which contain lumpy solid parts in addition to aqueous parts |
US3480450A (en) * | 1966-04-08 | 1969-11-25 | Kelco Co | Canned creamed meat-containing food products by incorporation therein of a water soluble alginate and a soluble magnesium salt |
US3454405A (en) * | 1966-04-15 | 1969-07-08 | Proteus Foods & Ind Inc | Preparation of a proteinaceous food salad |
US3689284A (en) * | 1971-12-23 | 1972-09-05 | William Nash | Process of producing a food product |
-
1974
- 1974-05-28 GB GB2367774A patent/GB1462884A/en not_active Expired
- 1974-05-29 NO NO741956A patent/NO139662C/en unknown
- 1974-06-26 FR FR7422258A patent/FR2236424B1/fr not_active Expired
- 1974-06-26 DE DE2430686A patent/DE2430686A1/en not_active Withdrawn
- 1974-06-27 FI FI1982/74A patent/FI198274A/fi unknown
- 1974-06-28 IT IT24627/74A patent/IT1015557B/en active
- 1974-07-01 DK DK352174A patent/DK352174A/da unknown
- 1974-07-02 CH CH906474A patent/CH593628A5/xx not_active IP Right Cessation
- 1974-07-02 JP JP49075789A patent/JPS5036657A/ja active Pending
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1978
- 1978-04-05 NO NO781204A patent/NO781204L/en unknown
Also Published As
Publication number | Publication date |
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DK352174A (en) | 1975-03-03 |
NO139662C (en) | 1979-04-25 |
NO741956L (en) | 1975-02-10 |
CH593628A5 (en) | 1977-12-15 |
FR2236424A1 (en) | 1975-02-07 |
DE2430686A1 (en) | 1975-01-30 |
FR2236424B1 (en) | 1978-05-26 |
NO139662B (en) | 1979-01-15 |
AU6950374A (en) | 1975-12-04 |
FI198274A (en) | 1975-01-14 |
IT1015557B (en) | 1977-05-20 |
JPS5036657A (en) | 1975-04-05 |
GB1462884A (en) | 1977-01-26 |
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