WO2014188048A1 - Olive stuffing paste - Google Patents

Abstract

The invention relates to a formulation for producing a paste for stuffing pitted olives using natural vegetable products, and to the method for producing same.

Description

 OLIVE FILLING PASTE

 Technical Field of the Invention

 The present invention is generally framed in the field of food technology, and in particular refers to a formulation to make olive stuffing paste, to the procedure for the preparation of it, as well as the adjustment of the filling equipment in function of the desired textural characteristics in the paste.

 State of the art prior to the invention

 Stuffed olives are one of the presentations of the table olive. These are pitted olives, stuffed with one or more products (pepper, garlic, onion, almonds, anchovy, orange, lemon, etc.) or their substitute pastes.

 Traditionally the technology for the production of stuffed olives involved pitting the olives and filling the resulting central hole with a piece of material (pepper, garlic, etc.). Saying piece should fit the approximate dimensions of the hole so that the filling process would be effective.

 This technique posed since its serious beginnings inconveniences, mainly related to material losses of filling, since this material should have the appropriate volume and shape to the hole of the pitted olive. In addition, this technique heavily taxed costs. of production due to its great demand for labor. Excessive handling of the landfill was, finally, an added health risk.

 Evidence of all inconveniences before mentioned encouraged the development of landfill substitute technologies Manual with natural products. These new technologies meant the landfill automation and replacement of natural products by restructured tape-shaped materials, as cited in patents US2351788, US2992925, ES448251, ES449627, ES463565, ES463567, ES463568, ES465764, ES 9701421.

 This method consisted of macerating a natural material like the pepper and cut it until the particles, one size small enough, form a dispersion in an aqueous medium containing food grade alginic acid or sodium alginate and a thickening agent like guar gum The paste obtained is suitably shaped, usually in tape form, and gels by immersion in a solution of salts of Divalent food grade cations, usually calcium. Tape gel thus obtained can be cut later to adapt its size to required so that it can be inserted into a boneless olive by means of automatic boning and filling systems depending on the caliber or size of the olive (ES466637). This technique, with some variants, is what widely used today.

 More recently a technique has been proposed filling pasta preparation alternative that remedies some inconveniences in the filling process related to the difficulty of mechanically manipulate the pasta tape, its cutting and insertion into the hollow of the olive. This alternative technique actually uses the same components. traditionally used to make the tape, and generally follows the same operations of elaboration of the pasta for tape; it is only configured the paste in a different way, specifically it is shaped like balls or pellets For this, what is done is to let the homogenate of the drips drip same ingredients (water, pepper, sodium alginate and guar gum) without gelling on a gelling solution composed of calcium salts (Patent ES2019538).

 While the tape and the pellets solve some problems, certain inconveniences remain and new ones arise. In the Currently there are several problems related to the use of tape or pellets in the stuffing of olives:

 i. environmental problems arising from the evacuation of the brines in which the belts are transported from the manufacturing centers of these up to the industries where the filling;

 ii. logistical problems derived from transport, handling and storage of the containers in which the ribbons;

iii. problems of loss of competitiveness derived from the increase in production costs related to transport, as well as the impossibility of giving immediate response to quality problems, depending on the suppliers and ignoring the details of the know-how related to pasta;

 iv. quality problems, derived from the exit of the pasta inside the olive and the modification of the properties mechanics of this, specifically related to changes in volume (syneresis) and loss of integrity, and the need for a long response time in the correction of the problem via provider.

 Explanation of the invention.

The present invention offers an integral solution to the manufacture of stuffed olives. This invention proposes, based on the state of the described knowledge, (i) a new formulation for making pasta for filling table olives based on the characteristics that they want to be obtained in the pasta, (ii) a new process of manufacturing in situ of the pasta immediately before its use in the stuffing of olives with automatic deboning / filling machines and (iii) a procedure for adjusting the industrial filling process based on the textural characteristics of the pasta obtained. The proposed formulation and methodology allow to eliminate the economic and environmental inconveniences attributable to the transport, transfer and storage of tape or balls. In addition, the present invention makes it possible to elaborate in a robust and versatile manner various specialties of improved filling paste in terms of its organoleptic characteristics (taste, aroma, color, texture) as well as in its stability (elimination of depletion and maintenance of integrity) during the industrial processes of elaboration of the stuffed olive, its transfer and during its subsequent storage until its sale.

 Thus, in a first aspect, the present invention refers to a p olive stuffing pole (from now on, filler paste of the present invention) comprising:

- between 1.5-3.5% sodium alginate

- between 1-3% guar gum

- between 0.25-1.5% of kappa carrageenan

- between 0.25-1.5% xanthan gum

- between 0.01-15% of a natural ingredient selected from: pepper, jalapeño, garlic, onion, lemon, orange, Anchovies, salmon, tuna, cheese and ham.

- decalcified water up to 100%

 In a more particular aspect of the present invention, the ratio xanthan gum / guar gum / alginate filler paste of the present invention, it is comprised between 1 / 0.7-1 / 0.8-1.

 In a more particular aspect of the present invention, natural ingredient of the filling paste of the present invention It is selected from pepper (0.15-10%), jalapeño (0.15-10%), garlic (0.1-5 %), onion (0.15-5%), lemon (0.1-10%), orange (0.1-10%), anchovies (0.1-15%), salmon (0.1-15%), tuna (0.1-15%), cheese (0.1-15%) and ham (0.1-15%) %).

 In a second aspect, the present invention is refers to a process of making the stuffing paste of olives of the present invention characterized in that it comprises mixing the components of the paste in preheated decalcified water at a temperature comprised between 40-60º C, and beat said mixture at a speed of between 2,500-5,000 rpm for 1 minute until the homogeneous paste is obtained.

 In a third aspect, the present invention is refers to a process for making olives stuffed with pasta filler of the present invention, characterized in that it comprises:

a) make the filling paste according to the procedure of claim 4,

b) transfer of the pasta made in step a) to a compaction hopper,

c) pump the compacted paste from step b) towards the automatic deboning / filling machine.

 In a more particular aspect of the present invention, between stage a) and stage b) there is a waiting time between 1-2 hours. One hour to obtain the maximum Consistency and two hours to obtain maximum adhesiveness.

 In a fourth aspect, the present invention is refers to the use of xanthan gum to inhibit the syneresis of the paste of filler of the present invention.

 Description of the figures

Figure 1 shows the evolution of the texture (strength of the pasta) at the time of filling the olive (time since the pasta was made between 1 and 2 h) according to the two most important factors, and for the following values of the other components: CaCl ₂ = 0%; xanthan gum = 2%; kappa -carrageenan = 0.5% and iota -carrageenan = 0%.

Figure 2 shows the evolution of the adhesiveness of the paste (this adhesiveness determines the greater or lesser outflow of filling during the transfer, and with it the presence or absence of empty olives) at the time of filling the olive (time since pasta production between 1 and 2 h) depending on the two most important factors, and for the following values of the other components: CaCl ₂ = 0%; xanthan gum = 3.5%; kappa -carrageenan = 0.5% and iota -carrageenan = 0%.

 Figure 3 shows the evolution of the process of syneresis of the paste (weight loss) or the weight gains that occur in the paste during the storage period to achieve balance Ionic paste after filling process. The data they represent the slope of the line that describes the process of weight change of the paste depending on the concentration of xanthan gum formulated in the pasta.

 Figure 4 shows the optimization mechanism of the relative concentration of xanthan gum based on other ingredients such as Variable concentration of guar gum, to minimize and / or adjust the process from syneresis to the desired value.

 Figure 5 shows the taste modification (line continuous) and color (dashed line) of the pepper paste depending on the Proportions of sweet and smoked paprika used.

 Figure 6 shows the procedure for adjusting the parameters of the industrial process to the characteristics of the pasta made from the effects of getting olives stuffed with the pasta surface adjusted to the olive's profile (moña = 2 and cross = 2).

 Figure 7 shows the procedure for adjusting the Filler cams to the characteristics of the paste (A) and the arrangement end of the cams (B) for the purpose of obtaining stuffed olives with the pasta adjusted to the olive profile (moña = 2 and cross = 2).

 Detailed description of the invention

 A comprehensive optimization study of the formulation of pasta stuffing table olives and all Critical variables in the process of preparing these pastes considering The main objective is optimization (maximization or minimization, according to the case) of the following characteristic parameters of these pastes: cost, taste, color, consistency (strength), adhesiveness, shrinkage (syneresis), pasta integrity and absence of empty olives.

 This study began with the analysis of behavior of all potentially usable ingredients in the formulation of olive filling pastes, according to legal regulations applicable. This analysis allowed to discard a large number of ingredients by various reasons

Initially, on a variable basis (5% or 10%) of red pepper, candidate ingredients and various gelation and / or polymerization techniques were investigated using an experimental Plackett-Burman strategy

(Plackett RL, Burman JP (1946) The design of optimum multifactor experiments. Biometrika, 33: 305-325).

Thus, Table 1 shows the experimental design of Plackett-Burman (PB)

followed to probe the candidate factors (FC) to consider the pepper paste formula, increasing the resolution of the experimental design through a fold-over strategy:

Table 1
	Levels
FC	Code	-one	+1
Amount of red pepper (%)	X 1	5	10
Amount of paprika (%)	X 2	one	2
Sodium alginate, E-401 (%) AG-1 gelling agent	X 3	one	3
Calcium Chloride, E-509 (%) AD-1 hardening agent	X 4	0.0	0.1
kappa- carrageenan, E-407 (%) AG-2 gelling agent	X 5	0.0	0.5
Potassium Chloride, E-508 (%) AD-2 hardening agent	X 6	0.0	0.1
iota- carrageenan, E-407 (%) AG-3 gelling agent	X 7	0.0	0.5
Garrofín rubber, E-410 (%) AE-1 thickening agent	X 8	0.0	0.5
Guar gum, E-412 (%) AE-2 thickening agent	X 9	0.0	0.5
Xanthan gum, E-415 (%) AE-3 thickening agent	X 10	0.0	0.5
Methyl cellulose, E-461 (%) AE-4 thickening agent	X 11	0.0	0.5
Ultratex-4, E-1422 (%) AE-5 thickening agent	X 12	0.0	0.5
Ultrasperse-5, E-1422 (%) AE-6 thickening agent	X 13	0.0	0.5
Novation 4600 (%) AE-7 thickening agent	X 14	0.0	0.5
Inulin (RAFTILINE HP-GEL) (%) AE-8 thickening agent	X 15	0.0	0.5

 Once the experiments have been carried out, the Paste characteristics (consistency and adhesiveness) were measured with the help of a TA XT-plus Texturometer (Stable Micro Systems, Ltd, Surrey, UK). Thus the strength values (consistency) of the pastes were obtained. different times (R1, R2, R3, R4, R5).

Next, Table 2 shows the significant effects ( p ≤0.05) on the consistency obtained for each of the FC:

Table 2
Factor	R1	R2	R3	R4	R5
Pepper
Peppers
Alginate	7.18	9.5	9.57	10.46	5.51
CaCl 2	5.84	7.95	7.54
Kappa- Carrageenan				4.77	8.71
KCl
Iota- carrageenan	2.57
Garrofín					4.65
Guar	2.23	4.17	4.04
Xantana	2.36				4.13
Methyl cellulose	-2.18	-3.81	-3.8	-5.06	-5.01
Ultratex-4
Ultrasperse-5
Novation 4600
Inulin
R value 2	0.81	0.76	0.77	0.70	0.73

R1 = (time 0); R2 = (time 1 h); R3 = (time 2 h); R4 = (time 24 h); R5 = (pasteurized paste immediately after processing).

Alginate and CaCl ₂ were the two ingredients that most importantly determined the consistency of the paste in relation to other ingredients. In both cases, their contribution to the consistency of pasta increased over time during the first hour. This fact suggested that the pasta should be used in the olive filling process after a waiting time of one hour, in order to achieve the greatest texture before the olive filling process without the need to increase ingredients, thus avoiding an increase in production costs.

 Guar gum provided a rapid effect on the paste consistency before pasteurization, an effect that increased during the first hour.

 In the case of alginate, the pasteurization process increased consistency additively to increased consistency obtained with the increase of its concentration in the formula; this fact was interesting for the purpose of achieving the desired final texture without the need to increase the concentration of additives and therefore the cost.

An even greater effect in this regard was provided by the kappa- carrageenan. With the garrofín gum and with the xanthan gum a significant increase in the consistency of pasteurized pasta was achieved. In the presumption that both effects are linear and that the price of the second rubber is 3-4 times cheaper at the time the investigation was conducted, the garrofín gum was discarded and its effect compensated with an increase in xanthan gum .

 Methylcellulose was discarded because of its effect negative on consistency, and all three starches were removed from the final formula for not contributing anything relevant to consistency and assuming a significant increase in costs.

 Finally, inulin did not contribute anything relevant to the dough consistency but also did not act negatively, so its inclusion or not in the final pasta formula will depend on whether you want to give or Not the prebiotic character of the product.

In synthesis, from the point of view of the consistency of the paste, the ingredients that passed to the optimization phase were: alginate, CaCl ₂ , guar gum, kappa- carrageenan and xanthan gum.

 Apart from consistency, the adhesiveness of the paste It is a feature of special interest for the purpose of preventing the exit of Stuffed during the transfer of stuffed olives.

Although alginate and CaCl ₂ were the two most relevant factors also in relation to adhesiveness, their behavior was slightly different from that observed in relation to consistency, since maximum adhesiveness was achieved with a waiting time of two hours; therefore, in order to maximize the adhesiveness, the waiting time should be two hours before beginning the transfer of the stuffed olive.

In the case of both factors (alginate and CaCl ₂ ), the pasteurization process meant an additional increase in the adhesiveness of the paste.

The kappa- carrageenan achieved rapid adhesiveness of the freshly made pasta, although this immediate effect diminished until it was irrelevant in the paste before being pasteurized; however, as noted above in the case of CaCl ₂ , the kappa- carrageenan contributed to an increase in the adhesiveness of the paste once the product was pasteurized.

 It should be noted a synergistic effect of guar gums and xanthan on the adhesiveness, although this effect ceased to be relevant in the second hour post-manufacturing and thus both effects were considered without practical utility to avoid the exit of the filling during the transfer. Nor did they provide additional adhesiveness as a result of the process of pasteurization, so both ingredients were not considered critical in the definition of the adhesiveness of the paste.

 Starches and inulin deserve the same consideration than the one they had in the case of consistency.

In synthesis, from the point of view of the adhesiveness of the paste, the ingredients that deserved to go to the optimization phase were the following: alginate, CaCl ₂ , and kappa- carrageenan.

 On the other hand, two ingredients were identified key to prevent paste syneresis (weight and / or volume losses in the paste) with a similar effect from a quantitative point of view: guar gum (effect -1,3844) and xanthan gum (effect -1,3469), so in the formula final should be maximized.

 In short, from the point of view of the control of Pasta syneresis process, the ingredients that passed to the phase of Optimization were guar gum and xanthan gum.

 As a result of the tests performed, the ingredients identified as critical in the experimental phase of probing for each of the characteristics of the paste of industrial interest are shown in Table 3. These will be the ingredients to consider in the next phase Optimization

Table 3
	Property					Mix to optimize
	consistency	adhesiveness	elasticity	syneresis	buoyancy
one	alginate	alginate			alginate		alginate
2	CaCl 2	CaCl 2	CaCl 2			CaCl 2
3	guar			guar			guar
4	xanthan			xanthan	xanthan		xanthan
5	kappa- carrageenan	kappa- carrageenan				kappa- carrageenan
6		iota -carragenato				iota -carragenato
						INGREDIENTS

In short, of the 15 ingredients candidates for be part of the pasta objectively selected 6 to move to Next optimization step.

 For the process of optimization of the mixture of key ingredients we used an experimental design of Box-Behnken (B-B) (Box G.E.P., Behnken D.W. (1960) Some new three level designs for the study of quantitative factors. Technometrics, 2: 455-475), as shown in Table 4:

Table 4
	Levels
Factors (ingredients)	Code	-one	0	+1
Sodium alginate, E-401 (%) AG-1 gelling agent	X 1	2.0	3.50	5.0
Calcium Chloride, E-509 (%) AD-1 hardening agent	X 2	0.0	0.25	0.5
Guar gum, E-412 (%) AE-1 thickening agent	X 3	0.5	2.0	3.5
Xanthan gum, E-415 (%) AE-2 thickening agent	X 4	0.5	2.0	3.5
Kappa- carrageenan, E-407 (%) AG-2 gelling agent	X 5	0.5	1.0	1.5
Iota- carrageenan, E-407 (%) AG-3 gelling agent	X 6	0.5	1.0	1.5

Table 5 shows the primary effects obtained. on the consistency (strength) of the paste, at different times:

Table 5
	Effects standardized linear primaries  (p ≤ 0.05)
FACTORS:	Alginate	CaCl 2	Guar	Xantana	kappa-carrageenan	iota-carrageenan
Pasta preparation (t = 0 h)	12.00	2.60	9.31		6.31	4.67
Olive filling (t = 2 h)	13.99		11.85	-5.21
Storage in balance tank (t = 1 month)	10.00	-4.93		-11.10	-3.81	-4.51
Packing (t = 1 month)	8.21	-3.61		-8.11	-2.68	-3.59
Pasteurized	7.09		8.24		4.54

 Table 6 shows the primary effects obtained. on the adhesiveness of the paste, at different times:

Table 6
	Effects standardized linear primaries  (p ≤ 0.05)
FACTORS:	Alginate	CaCl 2	Guar	Xantana	Kappa-Carrageenan	Iota-carrageenan
Pasta preparation (t = 0 h)			2.85		3.53	2.55
Olive filling (t = 2 h)		2.06		2.51
Storage (t = 1 month)	-7.63	4.93	2.11	7.49	4.48
Packaging (t = 1 month)	-3.05	2.09		7.31		2.10
Pasteurized

 Whereas the texture of the paste (consistency) did not have the same importance in the different phases of process (it is especially critical after the filling and storage, in order to avoid losses during the transfer), were obtained the following conclusions from these primary effects shown in the Table 5:

First .- The really critical factors to consider to define the texture of the paste were alginate and guar gum (Figure 1). From the point of view of the texture appreciated by the consumer (after the pasteurization process), the kappa- carrageenan was also considered.

 In this sense, when formulating pasta, it took into account that the texture that the consumer finally appreciates (after pasteurization) depended more heavily (1.2 times) on guar gum than of alginate, being the first between 3 and 4 times cheaper at the time in The studies were carried out.

Second .- CaCl _{2 was} only important in defining the consistency of pasta at the time of preparation; subsequently exerted a negative effect over time on the texture, so that the ideal paste had to be manufactured with a minimum amount of Ca, the strictly necessary and sufficient to form the gel, but that supposes a minimum residual level of Ca or nonexistent after gel formation, so that the consistency is lasting over time. Therefore, the paste does not have to be formulated with added CaCl ₂ and must be made with decalcified water, being sufficient with the Ca initially provided by the other ingredients and then by the brine, in order to achieve the desired texture and that this is also stable over time.

Third .- On the other hand, the xanthan gum exerted a very negative effect on the texture, which to be properly interpreted also requires taking into account that the xanthan gum exerted a very relevant effect on the weight gain of the brine paste; that is, the negative effect of xanthan gum on the texture was an indirect consequence of the dilution of the paste by absorbing this water in the presence of brine.

Fourth .- In relation to texture, the inclusion of iota- carrageenan results in useless expense.

 Whereas the adhesiveness does not have the same importance in the different phases of the process (especially critical after filling and storage phases, in order to avoid losses of the paste during the transfer), the following conclusions can be drawn from the information provided by the primary effects shown in Table 6.

Fifth . In general, the really critical factors to consider in relation to the adhesiveness of the paste were alginate, with a negative sign, while guar gum and other ingredients were with a positive sign; This fact once again recommends that the alginate / guar gum balance be favorable to the second. In other words, the recipe for the final pasta should have a predominance of guar gum over alginate (Figure 2).

Sixth . The prevention of filling losses in transit from the storage tank to the packaging machine was a function of the xanthan gum, guar gum and kappa- carrageenan formulated, since CaCl ₂ was excluded from the final formula for reasons already justified.

Seventh Xanthan gum proved to be the ingredient that primarily regulates the modification of the weight / volume ratio of pasta during processing and storage (Figures 3 and 4).

 However, it should be taken into account that an increase in Pasta weight was obtained at the cost of the pasta losing texture (consistency), so you have to find a balance between the two properties, that is, weight of the stuffed olive and texture of the pasta. By For example, with 2% xanthan gum and 2% guar gum, the weight of the pasta during the permanence of the stuffed olive in the tank the 10% storage, and in the first month of storage in the boat after the heat treatment was lost 10%; that way we have the same texture that the initial, increased and fixed or stabilized with the positive effect of heat treatment, as shown in Figure 4.

Eighth Considering that the production of stuffed pepper paste olives is thousands of times higher than other specialties, a particular study of the pepper paste formulation was carried out. In the specific case of pepper paste, in relation to the critical factors that determined the color and flavor of the pasta, an experimental design of a full 2 ^k factorial survey was followed, according to the following factors and levels shown in the Table 7.

Table 7
	Levels
Factor	Code	-one	+1
Smoked paprika (%)	X 1	0.5	3
Sweet paprika (%)	X 2	0.5	3
Liposoluble paprika resin (%)	X 3	0.1	0.3
Water soluble resin (%)	X 4	0.0	0.1

 Given the validity of the models obtained, it was possible to model the answers and get Figure 5, in which the models that define the color and taste are superimposed, allowing models that generate Figure 5 obtaining the desired compatibility between color and Taste of pepper paste.

 If we consider that sweet paprika (PD) had a positive quadratic effect on taste, it is clear that they have to average values used for this ingredient, since it is meaningless increase costs in this case to formulate higher levels with which the Taste acceptance was lower.

 With regard to smoked paprika (PAD) the effect, both on color and aroma, was simply linear, if well the interaction of both factors (PD ´ PAD) was negative, so neither is the formulation of this ingredient at high levels profitable; by this, a medium-low level of smoked paprika has to be considered in the final formula

The ingredients selected to obtain the desired characteristics in the final product (stuffed olives) were the following: decalcified water, sodium alginate, guar gum, xanthan gum and kappa- carrageenan.

 The ingredients selected to add flavor, aroma and color to the pepper paste were: sweet ground dry pepper (sweet paprika), dried smoked ground pepper (smoked paprika), resin fat soluble pepper; and in the case of other specialties: jalapeño, garlic fresh peeled, whole fresh onion, whole fresh orange, fresh lemon Whole, anchovy, tuna, salmon, cheese, ham.

 Once the pasta formula is defined and defined the characteristics to obtain in it, it was necessary to adjust or optimize the industrial filling process to the plastic characteristics of the paste obtained. For the optimization a central experimental design was used Composition or design by Box-Wilson (Box G.E.P., Wilson K.B. (1951) On the experimental attainment of optimum conditions. Journal of the Royal Statistic Society, Series B, 13: 1-45.), In which the center point was fixed according to the experience of the research group in the manufacturing process. The variables, levels and experimental ranges considered, as well as Results obtained are summarized in Table 8:

Table 8
Run	Trial	X1	X2	stoner (rpm)	injection pump  (Hz)	Monkey	cross	Empty  (%)
5	one	- to	0	1276	40.0	1.86	1.01	32.19
9	2	0	0	1700	40.0	2.06	1.02	19.19
one	3	-one	-one	1400	30.0	2.12	1.18	8.98
6	4	+ to	0	2125	40.0	2.17	1.27	5.71
2	5	-one	0	1400	40.0	1.93	1.02	35.29
7	6	0	- to	1700	32.9	2.19	1.27	5.66
10	7	0	0	1700	40.0	2.13	1.03	16.27
3	8	+1	-one	2000	30.0	2.38	1.61	2.08
4	9	+1	0	2000	40.0	2.22	1.25	7.49
8	10	0	+ to	1700	47.1	2.00	1.00	30.46

 The audit of the prototypes was carried out according to the following criteria:

 Moña: three values were considered:

 1 = stuffing below the olive profile

 2 = filling flush with the olive profile

3 = stuffing above the olive profile

 Cross: three values were considered:

 1 = the cross is not marked (usually represents insufficient filling)

 2 = the cross is seen with a fair mark

 3 = the cross is appreciated with a greeting

 Empty: they are expressed as a percentage obtained in The different conditions.

Table 9 shows the statistically significant observed effects ( p ≤ 0.05) on the definition of the gutter and cross values obtained, as well as on the percentage of empty olives obtained.

Table 9
			Effects
			Bomb (B)		Stoner (D)		B ´ D
	R 2	R 2 ADJ	linear	quadratic	linear	quadratic	interaction
Monkey	0.971	0.934	0.246	---	-0.268	---	---
cross	0.985	0.967	0.232	0.09	-0.358	0.188	-0,202
Empty	0.964	0.919	-19.57	---	26.94	---	---

 The models obtained were very reliable, given the high value of the coefficients of determination obtained, so the prediction of the values could be made with a very high level of confidence, as shown in Figure 6, for the purpose of adjusting the process industrial injection and filling.

 Once the process is adjusted to the relationship olive / filling desired, in order to avoid the flare of the olive, it he had to adjust the ratio of the pitting cams, for which he used an experimental design by Box-Wilson (Box & Wilson, 1951), using the parameters and obtaining the results shown in the Table 10.

 In this way it was possible to adjust the cams to obtain the lowest possible proportion of flared olives (1.7%) and the lower proportion of empty olives (<1%) under the conditions shown Figure 7.

 Example 1: Preparation between 20.8 to 22.9 kilos of pepper-based stuffing paste.

 First it was cleaned and rinsed with water Decalcified a 40-liter knife blender machine. 20 were added liters of decalcified water preheated to 50 ° C.

All solid powdered components were then mixed in an appropriate container: sodium alginate (from 300 to 700 grams), guar gum (from 200 to 600 grams), kappa- carrageenan (from 50 to 300 grams), xanthan gum (from 50 to 300 grams), sweet ground pepper (100 to 400 grams), smoked ground pepper (100 to 400 grams). The final amount of pulp obtained will vary from 20.8 kg to 22.9 kg, depending on the values considered in each interval.

 The homogeneous mixture of solids was added to the inside the knife blender, in which the Fat-soluble paprika oleoresin (from 30 to 200 ml).

 Then the blender was closed and the mixture was Beat for 1 minute.

 The resulting paste was ready to be incorporated to a feed hopper of a pump that supplies the paste to the machine Stoner / Filler and the filling process starts between 1 and 2 hours then, depending on the desired strength and adhesiveness.

 Example 2: Preparation between 21.6 and 22.9 kilos of garlic-based stuffing paste.

 First it was cleaned and rinsed with water Decalcified a 40-liter knife blender machine. 15 were added liters of decalcified water preheated to 50 ° C.

 Then, in an appropriate container, it Mix 5 liters of decalcified water with 1,000 grams of peeled garlic and homogenize until obtaining a garlic porridge. This porridge was incorporated into inside the knife blender.

All solid powdered components were mixed in an appropriate container: sodium alginate (300 to 700 grams), guar gum (200 to 600 grams), kappacarrageenan (50 to 300 grams), xanthan gum (50 to 300 grams). The final amount of pasta obtained will vary from 21.6 kg to 22.9 kg, depending on the values considered in each interval.

 The homogenized mixture of powdered solids is added to the inside of the knife blender.

 Then the blender was closed and the mixture was Beat for 1 minute.

 The resulting paste was ready to be incorporated to a feed hopper of a pump that supplies the paste to the machine Stoner / Filler and the filling process starts between 1 and 2 hours then, depending on the desired strength and adhesiveness.

Claims (7)

1. Olive stuffing paste comprising:

   - between 1.5-3.5% sodium alginate

   - between 1-3% guar gum

   - between 0.25-1.5% of kappa carrageenan

   - between 0.25-1.5% xanthan gum

   - between 0.01-15% of a natural ingredient selected from Among: pepper, jalapeño, garlic, onion, lemon, orange, anchovies, salmon, tuna, cheese and ham.

   - decalcified water until 100%
2. Olive stuffing paste according to claim 1, characterized in that the ratio xanthan gum / guar gum / alginate is found between 1 / 0.7-1 / 0.8-1.
3. Pasta stuffed with olives according to any of the previous claims, characterized in that the natural ingredient is selected from pepper (0.15-10%), jalapeño (0.15-10%), garlic (0.1-5 %), onion (0.15-5%), lemon (0.1-10%), orange (0.1-10%), anchovies (0.1-15%), salmon (0.1-15%), tuna (0.1-15%), cheese (0.1-15%) and ham (0.1-15%) %).
4. Preparation procedure of filling paste olives according to any of claims 1-3, characterized in that comprises mixing the components of the paste in decalcified water preheated to a temperature between 40-60º C and beat said mixture at a speed of 2,500-5,000 rpm for 1 minute until obtaining the homogeneous paste.
5. Process of making stuffed olives with a paste according to any of claims 1-3 characterized in that understands:

   a) prepare the filling paste according to the procedure of the claim 4,

   b) transfer of the pasta made in step a) to a hopper of compaction,

   c) pump the compacted paste from step b) to the machine automatic deboning / filling machine.
6. Method according to claim 5, characterized in that between stage a) and stage b) there is a waiting time between 1-2 hours
7. Use of xanthan gum to inhibit paste syneresis of olive stuffing according to any of the claims 1-3.

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