NZ228201A

NZ228201A - Powdered deep-freeze additive for foods based on minced meat, and preparation thereof

Info

Publication number: NZ228201A
Application number: NZ228201A
Authority: NZ
Inventors: Michel Serpelloni
Original assignee: Roquette Freres
Priority date: 1988-03-02
Filing date: 1989-03-02
Publication date: 1990-11-27
Also published as: FR2627955B1; AU3086389A; AU622154B2; FR2627955A1; KR890013992A; JPH0553457B2; JPH01291745A

Description

<div class="application article clearfix" id="description"> New Zealand Paient Spedficaiion for Paient Number £28201 # Priority Date(s): . ........ Complete Specification Filod: <v3r^.: Class; A?r2>6&./<Q<g/. Publication Date: . P.O. JoumaJ, No: . 2.7. SOV 1930 ..Ksii?!.'... 22 8 2 0 1 Patents Form No. 5 NEW ZEALAND PATENTS ACT 1953 COMPLETE SPECIFICATION DEEP-FREEZING ADDITIVE FOR FOODS ON THE BASIS OF MINCED MEAT AND MANUFACTURING PROCESS THEREOF x) "^We, ROQUETTE FRERES/ A French Joint-Stock company/ of 62136 Lestrem, FRANCE hereby declare the invention, for which ^/we pray that a patent may be granted to m$/us, and the method by which it is to be performed, to be particularly described in and by the following statement: - 1 - (followed by page la) 22 8 2 0 DEEP-FREEZING ADDITIVE FOR FOODS ON THE BASIS OF MINCED MEAT AND MANUFACTURING PROCESS THEREOF The object of the invention is to provide a deepfreezing additive for foods on the basis of minced meat or flesh in the form of a non-aggregating powder; the invention also relates to a process for the manufacture of said additive. 10 The additive involved is more particularly used in the foods based on fish flesh and more particularly still in the SURIMI which is a fish flesh whose skin, bones and offal have been removed and which is minced in the presence of this additive after a water wash. 15 The SURIMI is generally preserved by deep-freez ing, principally, as it becomes more and more frequently the case, when it is manufactured directly on board of factory ships. It is then used as a raw material for the preparation of KAMABOKO or of any "sea delicatessen" and 20 especially substitutes for crab. However, the deep-freezing step results in an irretrievable loss of the functional properties of the SURIMI, i.e. its firmness, elasticity and whiteness in the case said deep-freezing operation is not performed in the 25 presence of protecting agents and namely in the presence of sugars or polyols, emulsifiers and/or fats and phosphates which are usually introduced into the flesh of the fish during the mincing step. These protecting agents are thus currently used as 30 admixtures or additives in the manufacture of deep-frozen SURIMI and, when this SURIMI is manufactured on board of factory-ships, for the sake of greater handling conveniences and lesser room requirements, these protecting agents are preferably used in the form of a composition of addi-25 tives, i.e. of a single admixture. It has thus been proposed to intimately premix (followed by page 2) 22 8 2 0 2 these additives in order to reduce the number of products to be employed during the mincing step. There has thus been proposed for example to premix the powders of sugars or of polyols with the phosphates, 5 and subsequently to spray the emulsifier and/or fat matter onto this mixture. There has also been attempted to premix the phosphates with the emulsifier and/or the fat, and subsequently to spray this premixture onto a powder of sugars or of 10 polyols. Equally, there has been prepared what we shall conventionally designate hereinafter as a sugar or polyol co-crystal containing the phosphates by introducing the phosphates into the sugar or polyol when the latter is in 15 the molten state, then by letting this mixture crystallize and subsequently by spraying the emulsifier and/or the fat onto the resulting co-crystal. It turns out that, in all cases, and this because of the fatty or sticky nature of the emulsifier and/or of the fat matter sprayed onto the surface of the crystals, obtained powders markedly tend to build up lumps, i.e. aggregate the particles contained in these powders in the form of bulky lumps. It therefore becomes rapidly impossible to use this additive or composition of additives, even for a short storing duration, which is besides not the case when loaded aboard factory ships which stay a long time on high seas. A solution had therefore to be found to this problem and the object was therefore to develop a deep-freezing additive or admixture for foods based on minced meat or flesh in the form of a non-aggregating powder, even after a long duration storing. This object was achieved by the Applicant by proceeding in such a way that the constitutive particles of the additive according to the invention, whose granu- 20 25 30 35 22 8 2 0 1 3 lometry is from about 100 to about 1500 nm, preferably from 200 to 1000 tan, comprise - a core based on sugars and/or polyols and of 0 to 20% by weight of at least one phosphate with respect to 5 the weight of sugars and/or polyols, - a first coating based on one or several emulsifiers and/or fats, the weight of this coating representing from 0.5 to 30% by weight of the weight of the core and 10 - a second external coating comprising from 100 to 0% of sugar or polyol and from 0 to 100% of at least one phosphate, both in the form of powder having a granu-lometry lower than 150 urn, preferably lower than 125 jim, the weight of the second coating representing 15 from 1 to 25% by weight of the weight of the core. Thanks to the elimination of the tendency to reag-glomerate in the case of the additives or compositions of additives according to the invention, it thus becomes possible to store these compositions of additives for 20 longer periods of time without the occurrence of bulky lumps. They therefore remain easy to use for a long time. The process according to the invention for the manufacture of the aforesaid admixture or additive is characterized by the fact that there is sprayed or atomiz-25 ed onto the constitutive particles of a powder of sugars and/or of polyols comprising possibly upto 20% by weight of at least one phosphate and having a granulometry from about 100 to about 1500 nm, preferably from 200 to 1000 Mm, one or several emulsifiers and/or one or several fats 30 in an amount such that there is formed on the particles a first coating, the weight of which is from 0.5 to 30% by weight with respect to the weight of each particle, and that the particles comprising said coating are overlaid with a powder having a granulometry lower than 150 nm, 35 preferably lower than 125 jan, this powder comprising from 100 to 0% of one or several sugars and/or one or several 22 8 2 0 1 4 polyols and from 0 to 100% of at least one phosphate, the weight of powder overlying each particle being from 1 to 25% by weight with respect to the weight of the particles to be overlaid. 5 The sugars or polyols can be selected, as far as the sugars are concerned, from the group comprising saccharose, maltose, glucose, fructose and, as far as polyols are concerned, from the group comprising sorbitol, mannltol, maltitol, whereby sorbitol and saccharose are 10 particularly preferred. The emulsifier is selected from the group comprising lecithin, fatty acids esters of polyols such as glycerol, propylene-glycol, sorbitan, saccharose; sorbitan esters and especially the products known under the trade-15 mark SPAN 60 or 80 being preferred. The fatty matters are selected from the group comprising the oils of soya (soybean), of cotton, of rapeseed or colza, of tallow, of lard and of fish fats. The particles based on sugars and/or polyols may 20 contain other elements in minor amounts and especially bacteriostatics, agents reacting on proteins such as cystine or cysteine, pH adjusters, taste or fragrance modifiers. The powder overlying the particles coated with the 25 emulsifier and/or fats and which prevents the particles from reagglomerating is preferably selected from the group of sugars or polyols already cited, as well as from the group of atomized glucose syrups but can also consist of phosphates or other compounds having a cryoprotecting 30 action• In order to measure and compare the performances of the deep-freezing additive according to the invention versus the products of the prior art, the test on the agglomeration resistance as described hereinafter is used. 35 For the purpose of this test, the following equip ment is resorted to; 22 8 2 0 1 5 - a stainless tube : height : 4.5 cm inner diameter : 4 cm - a steel cylinder : diameter : 3.9 cm weight : 425 g 5 by means of which a pressure of about 35 g/cm^ is exerted onto the bottom - a drying oven with monitored temperature and moisture content, - a PETRI dish, 10 - a paper strip : length : 14 cm width : 5 cm (used in order to facilitate the subsequent removal from the mold). In succession, 15 - there is applied the paper strip against the inner wall of the tube, without sticking it on it, then the whole assembly is placed onto the lid of the PETRI dish, - there is poured 35 g of powder into the tube, - there is prepared for each test two tubes thus 20 filled with powder, one tube is left as such and the steel cylinder is deposited onto the surface of the powder contained in the second tube. (The steel cylinder will then exert onto the powder a pressure substantially equal to the pressure prevailing inside the bottom of the cylindri-25 cal packing containing 50 kg of powder), - the two samples are incubated for a fortnight in the drying oven under a relative moisture of 30% by reiterating temperature cycles of 20°C for 16 hours, then of 40°C for 8 hours, 30 - at "the end of the fortnight, the powders are removed from the mold, first by taking off the cylinder, then by unwinding the paper strip. The results of these experiments reflect the cohesiveness of the powder and the hardness of the agglo-35 merate. 22 8 2 0 1 6 1. Cohesiveness of the powder. A perfect cohesiveness of the powder, which is reflected after removal from the mold by the perfect preservation of the cylindrical shape of the mold, will be 5 graded "high" cohesiveness, whereas a total lack of cohesiveness, which is reflected by the immediate formation of a powder cone, will be graded "null". An intermediate grading (average, weak) will be assigned to the different shaping conditions of the powder at the time it is removed 10 from the mold. 2. Hardness of the agglomerate. Likewise, there will be graded on a scale of values from 0 to 10 the hardness of the resulting agglomerates by a tactile appreciation, grade 10 representing a 15 very strong hardness of the lumps, grade which is obtained when these lumps only desintegrate under a strong pressure exerted by the fingers and grade 0 when is not possible to hold these lumps in the hand without causing them to desintegrate. 20 Consequently, with the aim to manufacture a deep freezing additive according to the process of the invention, one shall proceed as follows or in an equivalent way. In a mixer, for example in a planetary mixer of 25 the LODIGE type, there is successively introduced: 1. In the case of an example of comparison: - 50 kg of a co-crystal containing 5.7% of phosphates, i.e. 2.85% of sodium tripolyphosphate and 2.85% of neutral sodium pyrophosphate, prepared by melting crys-30 tallized sorbitol, introducing phosphates into the molten mass, phosphates whose granulometry is lower than 150 pm, followed with a crystallization in pans after inoculation with sorbitol crystals. The resulting blocks are thereafter removed from the pans, then ground and sieved in 25 order to retain only the co-crystals having a size higher than 200 pm but lower than 1000 pm. 7 22 82 0 1 - 2.82 kg of SPAN 80, previously heated up to 45°C and introduced into the mixer within 5 minutes by atomi-zation onto the mass of co-crystals. There is obtained 52.82 kg of a mixture consisting 5 of: - 47.15 kg of sorbitol « 89.26% 2.85 kg of phosphates « 5.39% - 2.82 kg of SPAN 80 - 5.35%. 2. In the case of the seven examples according to the 10 invention: - 45 kg of a co-crystal having a composition and a granulometry identical to the ones of the comparison example, then 2.82 kg of SPAN 80, then 0.142 kg of sodium tripolyphosphate and 0.142 kg of sodium pyrophosphate in 15 the form of powders used in the food industry having a granulometry lower than 125 pm, and finally 4.72 kg of food powder having a granulometry also lower than 125 nm, which results in 52.82 kg of a mixture consisting of 2.85 kg of phosphate (5.39%) and 2.82 kg of SPAN 80 (5.32%). 20 - in each one of these examples, respectively one of the powders having a granulometry lower than 150 pm of sorbitol, of mannitol, of saccharose, 25 of atomized glucose syrup, of dextrose monohydrate, of fructose, of crystallized maltitol. In all the cases, the resulting deep-freezing 30 additives obtained according to the process of the invention are in the form of powders flowing freely and hardly assumes a yellowish colour whereas, in the comparison example, the powder obtained is of a fatty consistence, flows with difficulty and is of a golden colour. 35 The tests on agglomeration and formation of lumps gave the following gradings: </div>

Claims

<div class="application article clearfix printTableText" id="claims"> 8 22 8 2 0 1 5 10 Without pressure With pressure cohesiveness hardness cohesiveness hardness Comparison test strong 4 strong 8 Test according to the invention Sorbitol weak 1 weak 3 Mannitol weak 2 weak 4 Saccharose weak 1 weak 3 Syrup of atomized glucose weak 2 weak 4 Dextrose monohydrate weak 2 weak 4 Crystallized fructose weak 2 average 5 Crystallized maltitol weak 2 average 4 15 In all the cases, the findings are that the deep freezing additives according to the invention show a poor tendency towards agglomeration or formation of lumps and the agglomerates desintegrate much more easily than the agglomerates formed by the products of the prior art. 228201 9 WHAT/fiwE CLAIM fS:- CLAIMS' u I. A deep-freezing additive for foods based on minced neat in the form of a powder whose constitutive 5 particles have a granulometry from 100 to ' 1500 urn, and compris i' ncj• - a core based on sugars and/or polyols and of 0 to 20% by weight of at least one phosphate with respect to the weight of sugars and/or polyols, 10 - a first coating based on one or several emulsifiers and/or fats, the weight of this coating representing from 0.5 to 30% by weight of the weight of the core and - a second external coating comprising a powder adapted 15 to prevent the particles from being reagglomerated, the weight of the said second coating representing from 1 to 25% by weight of the weight of the core.
2. A deep-freezing additive as claimed in claim 1 in which the particles have a granulometry from 200 to 1000 Jim.
3. An additive according to claim 1 or claim 2, characterised by the fact that the second external coating comprises from 100 to 0% of sugar or polyol and from 0 to 100% of at least one phosphate, both in the form of powder having a granulometry lower than 150 pm, the weight of the second coating representing from 1 to 25% by weight of the weight of the core.
4. An additive according to claim 3 in which the ganulometry is lower than 125 pm.
5. An additive according to claim 3 or claim 4, 228201 9a constitute the second external coating are selected from the group comprising sucrose, maltose, glucose, fructose, sorbitol, mannitol, and maltitol.
6. An additive according to any one of claims 2-5 in which the sugars or polyols are sorbitol or sucrose.
7. An additive according to any one of claims 1 to 6, characterised by the fact that emulsifier is selected from the group comprising lecithin, the esters of fatty acids and of polyols, propyleneglycerol, sorbitan and sucrose.
8. An additive according to claim 7 in which the polyol is glycerol.
9. An additive according to any one of claims 1 to 8, in which the emulsifier is an ester of sorbitan. (followed by page 10) 10 228201
10. An additive according to any one of the claims 1 to tA" g f characterized by the fact that the fat is selected from the group comprising the oil of soya, of cotton or of colza, of tallow, of lard and of fish fats. 11).
An additive according to any one of the claims 1 to 10, characterized by the fact that the particles are constituted by co-crystals of sorbitol and of phosphates. 12f.
A process for the preparation of a deep-freezing additive for foods based on minced meat, characterized by 10 the fact that there is pulverised on the constitutive particles of a powder of sugars and/or of polyols comprising " up to 20% by weight of at least one phosphate and presenting a granulometry from 100 to 1500 ym, ' ' . one or several emul-15 sifiers and/or one or several fats in an amount such that there is formed on the particles a first coating, the weight of which is from 0.5 to 30% by weight with respect to the weight of each particle, the thus coated particles comprising the said coating being then coated with a 20 powder adapted to prevent the particles of being reagglo-merated, the weight of powder coating each particle being from 1 to 25% by weight with respect to the weight of the particles to be coated.
13. A process according to claim 12 in which the granulometry is from 200 to 1000 pm.
14. A process according to claim 12 or claim 13 , characterised by the fact that the particles comprising the first coating are coated with"a powder having a granulometry lower than 150 pm, the said powder comprising from 100 to 0% of one or several sugars and/or of one or several polyols and from 0 to 100% of at least 30 one phosphate, the weight of powder coating each particle being from 1 to 2 5% by weight with respect, to the weight of the particles to be coated. 15 h. A process according to claim 14 in which thfe, granulometry is lower than 125 pm. 228201 1 1 1£. A deep-freezing additive for foods# as claimed in claim 1/ substsntially as herein described with reference to the examples. A process for the preparation of a deep-freezing additive as claimed in claim 12 substantially as herein described with reference to the examples. ROQUETTE FRERES $fJ(Zifrru2^ £fiy Their Attorneys BALDWIN, SON £ CAREY </div>