WO1993007762A1 - Aspic avec hydrolysat de gelatine - Google Patents

Aspic avec hydrolysat de gelatine Download PDF

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Publication number
WO1993007762A1
WO1993007762A1 PCT/EP1992/002341 EP9202341W WO9307762A1 WO 1993007762 A1 WO1993007762 A1 WO 1993007762A1 EP 9202341 W EP9202341 W EP 9202341W WO 9307762 A1 WO9307762 A1 WO 9307762A1
Authority
WO
WIPO (PCT)
Prior art keywords
gelatin
aspic
jelly
weight
hydrolyzate
Prior art date
Application number
PCT/EP1992/002341
Other languages
German (de)
English (en)
Inventor
Kurt Marggrander
Original Assignee
Deutsche Gelatine-Fabriken Stoess Ag
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 Deutsche Gelatine-Fabriken Stoess Ag filed Critical Deutsche Gelatine-Fabriken Stoess Ag
Publication of WO1993007762A1 publication Critical patent/WO1993007762A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/06—Gelatine
    • 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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/62—Coating with a layer, stuffing or laminating
    • 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
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen

Definitions

  • the invention relates to an aspic with gelatin hydrolyzate based on gelatin jelly.
  • Aspic products are known - mostly acidified - jellies made of gelatin jelly with pieces of meat or fish in them, the gelatin having an average molecular weight of about 100,000 d.
  • the known aspic products of this type have the disadvantage that the gelatin jelly, when thawed after deep-freeze storage (below -20 ° C.), becomes brittle, cloudy and unsightly, so that the product, because it can no longer be cut open and portioned and disintegrates in such a manipulation, is not for sale.
  • the aspic contains 1-20% by weight gelatin hydrolyzate with an average molecular weight of 3,000 to 5,000 d, based on the gelatin jelly
  • the aspic preferably contains 5-15% by weight, in particular about 10% by weight, of gelatin hydrolyzate.
  • the gelatin hydrolyzate advantageously has an average molecular weight of approximately 3,000 d.
  • gelatin hydrolyzate is obtained by hydrolysis of gelatin, the long-chain gelatin molecules being split up and broken down into short fragments. Such a hydrolyzate cannot be gelled by itself.
  • gelatin jelly which is actually itself a collagen hydrolyzate (average molecular weight about 100,000 d), changes its properties by adding another collagen hydrolyzate, namely gelatin hydrolyzate with a molecular weight of 3,000 - 5,000 d: It can be seen that a gelatin jelly frozen at -20 ° C. or below resumes its typical transparent and elastic structure after thawing without becoming brittle or cracked, as is known from gelatin jellies without the addition of other suitable reagents .
  • Suitable amounts of gelatin hydrolyzate for freeze-stabilizing gelatin jellies with an average molecular weight of about 100,000 d in aspic products are 1-20, preferably 5-15, in particular about 10% by weight, based on the gelatin jelly, in particular about 10% by weight of a gelatin hydrolyzate with an average molecular weight of about 3,000 d.
  • Example 1 A 10% solution of gelatin in water is transformed into a gelatin jelly by gelation and then stored frozen at -20 ° C. for 30 days. The jelly was then slowly thawed over a period of several days at + 10 ° C. in a conventional refrigerator. The thawed gelatin jelly had almost lost its original transparency, was cloudy as well as brittle and cracked and disintegrated into individual pieces after thawing.
  • Example 1 A 10% solution of gelatin in water is transformed into a gelatin jelly by gelation and then stored frozen at -20 ° C. for 30 days. The jelly was then slowly thawed over a period of several days at + 10 ° C. in a conventional refrigerator. The thawed gelatin jelly had almost lost its original transparency, was cloudy as well as brittle and cracked and disintegrated into individual pieces after thawing.
  • Example 1 A 10% solution of gelatin in water is transformed into a gelatin jelly by gelation and then stored frozen at -20 ° C. for 30 days. The jelly
  • a 10% gelatin solution in water with an average gelatin molecular weight of about 100,000 d is converted into a jelly at 90 ° C. together with 10% by weight (based on this solution) of gelatin hydrolyzate with an average molecular weight of about 3,000 d , which is frozen at -22 ° C for 30 days. After the 30-day deep-freeze storage had ended, the frozen jelly was slowly thawed in a refrigerator at + 10 ° C. for several days.
  • the thawed jelly was clearly transparent, of good elasticity, showed no clouding or streaks and showed good cohesion.
  • the jelly mass could be divided into portions by cutting, the portions in turn not falling apart.
  • a 10% gelatin solution in water and 10% by weight gelatin hydrolyzate, based on the solution, each having the molecular weights mentioned in Example 1 and in Example 1, is prepared. Seasonings and table salt were added to the solution. The pH was adjusted to 4.8 with citric acid. This flavored solution was used as an aspic infusion (35% by weight) for the production of "ham jelly” by adding cooked ham cubes (65% by weight) to the solution. The cooling and solidification of the aspic carried out at room temperature of about 21 C. This is followed on closing ⁇ was the aspic (aspic) in the refrigerator at + 10 ° C cooled first 12 hours and thereafter in Tiefkühl ⁇ cabinet at -23 ° C for 30 Days frozen. To After 30 days of deep-freeze storage, the brawn was slowly thawed in the refrigerator for several days at + 10 ° C.
  • the thawed brawn was transparent in its jelly areas and of good elasticity.
  • the cohesion of the brawn was very good. No cracks or breaks in the jelly mass were found.
  • the brawn could be cut and portioned in the usual way without disintegrating.
  • Example 2 was repeated, with an additional 0.4% by weight of agar-agar being added to the solution.
  • the addition of agar-agar led to an improved elasticity of the brawn after thawing. Otherwise, the brawn had the same good properties as in Example 2.
  • Example 3 was repeated, with 0.5% by weight of maltodextrin being added instead of agar-agar. The results were the same as in Example 3.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Dispersion Chemistry (AREA)
  • Biochemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Un aspic avec hydrolysat de gélatine à base de gelée de gélatine contient entre 1 et 20 % en poids d'un hydrolysat de gélatine ayant un poids moléculaire moyen compris entre 3000 et 5000 d, par comparaison à la gelée de gélatine ayant un poids moléculaire moyen égal à 100.000 d. L'aspic garde ainsi ses propriétés typiques d'une gelée même après congélation à moins de -20 °C et décongélation.
PCT/EP1992/002341 1991-10-12 1992-10-12 Aspic avec hydrolysat de gelatine WO1993007762A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DEP4133918.5 1991-10-12
DE4133918A DE4133918C1 (fr) 1991-10-12 1991-10-12

Publications (1)

Publication Number Publication Date
WO1993007762A1 true WO1993007762A1 (fr) 1993-04-29

Family

ID=6442617

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1992/002341 WO1993007762A1 (fr) 1991-10-12 1992-10-12 Aspic avec hydrolysat de gelatine

Country Status (2)

Country Link
DE (1) DE4133918C1 (fr)
WO (1) WO1993007762A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7485323B2 (en) * 2005-05-31 2009-02-03 Gelita Ag Process for making a low molecular weight gelatine hydrolysate and gelatine hydrolysate compositions
WO2016202725A1 (fr) 2015-06-15 2016-12-22 Unilever N.V. Produit alimentaire

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2803417A1 (de) * 1977-01-26 1978-07-27 Extraco Ab Fischgehacktes mit verbesserter stabilitaet
US4272557A (en) * 1979-12-10 1981-06-09 National Starch And Chemical Corporation Stable gelatin dessert and process for making same
EP0215690A1 (fr) * 1985-08-07 1987-03-25 Sanofi Bio-Industries Gélatine à propriétés améliorées et son procédé de préparation par pelliculage avec une gélatine hydrolysée

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4426443A (en) * 1981-08-27 1984-01-17 Dynagel, Incorporated Preparation of hydrolyzed collagen-containing products from non-gelled, liquid hydrolyzed collagen concentrate and gelled products prepared therefrom
US4615896A (en) * 1985-02-25 1986-10-07 Nabisco Brands, Inc. Cold water soluble gelatin and process
DE3729831A1 (de) * 1987-09-05 1989-03-23 Merck Patent Gmbh Zuckerfreie bindemittel

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2803417A1 (de) * 1977-01-26 1978-07-27 Extraco Ab Fischgehacktes mit verbesserter stabilitaet
US4272557A (en) * 1979-12-10 1981-06-09 National Starch And Chemical Corporation Stable gelatin dessert and process for making same
EP0215690A1 (fr) * 1985-08-07 1987-03-25 Sanofi Bio-Industries Gélatine à propriétés améliorées et son procédé de préparation par pelliculage avec une gélatine hydrolysée

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DIE FLEISCHEREI Nr. 3, 1988, Seiten 204 - 206 K. MARGGRANDER : 'Neue Ideen Für Aspik-Spezialit{ten' *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7485323B2 (en) * 2005-05-31 2009-02-03 Gelita Ag Process for making a low molecular weight gelatine hydrolysate and gelatine hydrolysate compositions
WO2016202725A1 (fr) 2015-06-15 2016-12-22 Unilever N.V. Produit alimentaire

Also Published As

Publication number Publication date
DE4133918C1 (fr) 1993-02-25

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