AU622154B2 - Deep-freezing additive for foods on the basis of minced meat and manufacturing process thereof - Google Patents
Deep-freezing additive for foods on the basis of minced meat and manufacturing process thereof Download PDFInfo
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- AU622154B2 AU622154B2 AU30863/89A AU3086389A AU622154B2 AU 622154 B2 AU622154 B2 AU 622154B2 AU 30863/89 A AU30863/89 A AU 30863/89A AU 3086389 A AU3086389 A AU 3086389A AU 622154 B2 AU622154 B2 AU 622154B2
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- 239000000654 additive Substances 0.000 title claims description 30
- 230000000996 additive effect Effects 0.000 title claims description 21
- 238000007710 freezing Methods 0.000 title claims description 11
- 235000013305 food Nutrition 0.000 title claims description 9
- 235000013372 meat Nutrition 0.000 title claims description 6
- 238000004519 manufacturing process Methods 0.000 title description 6
- 239000000843 powder Substances 0.000 claims description 36
- 229920005862 polyol Polymers 0.000 claims description 23
- 150000003077 polyols Chemical class 0.000 claims description 23
- 229910019142 PO4 Inorganic materials 0.000 claims description 21
- 239000002245 particle Substances 0.000 claims description 21
- 235000021317 phosphate Nutrition 0.000 claims description 21
- 235000000346 sugar Nutrition 0.000 claims description 21
- 239000011248 coating agent Substances 0.000 claims description 17
- 238000000576 coating method Methods 0.000 claims description 17
- 238000001033 granulometry Methods 0.000 claims description 17
- 150000008163 sugars Chemical class 0.000 claims description 16
- 239000003925 fat Substances 0.000 claims description 13
- 239000003995 emulsifying agent Substances 0.000 claims description 12
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 11
- 150000003013 phosphoric acid derivatives Chemical class 0.000 claims description 11
- 239000000600 sorbitol Substances 0.000 claims description 11
- 235000010356 sorbitol Nutrition 0.000 claims description 11
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 10
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 10
- 239000010452 phosphate Substances 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 239000013078 crystal Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 6
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 241000251468 Actinopterygii Species 0.000 claims description 5
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- 229930091371 Fructose Natural products 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- 229930195725 Mannitol Natural products 0.000 claims description 5
- 239000000845 maltitol Substances 0.000 claims description 5
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 5
- 235000010449 maltitol Nutrition 0.000 claims description 5
- 229940035436 maltitol Drugs 0.000 claims description 5
- 239000000594 mannitol Substances 0.000 claims description 5
- 235000010355 mannitol Nutrition 0.000 claims description 5
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 claims description 4
- 240000002791 Brassica napus Species 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 235000006008 Brassica napus var napus Nutrition 0.000 claims description 2
- 229920000742 Cotton Polymers 0.000 claims description 2
- 244000024675 Eruca sativa Species 0.000 claims description 2
- 235000014755 Eruca sativa Nutrition 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 2
- 229930195729 fatty acid Natural products 0.000 claims description 2
- 239000000194 fatty acid Substances 0.000 claims description 2
- 239000000787 lecithin Substances 0.000 claims description 2
- 235000010445 lecithin Nutrition 0.000 claims description 2
- 229940067606 lecithin Drugs 0.000 claims description 2
- 239000003921 oil Substances 0.000 claims description 2
- 235000013772 propylene glycol Nutrition 0.000 claims description 2
- 229960004063 propylene glycol Drugs 0.000 claims description 2
- 239000003760 tallow Substances 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims 3
- 150000002148 esters Chemical class 0.000 claims 2
- 150000004665 fatty acids Chemical class 0.000 claims 1
- 210000002837 heart atrium Anatomy 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 239000002023 wood Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 description 9
- 235000013681 dietary sucrose Nutrition 0.000 description 6
- 229960004793 sucrose Drugs 0.000 description 6
- NWGKJDSIEKMTRX-AAZCQSIUSA-N Sorbitan monooleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O NWGKJDSIEKMTRX-AAZCQSIUSA-N 0.000 description 5
- 229960001031 glucose Drugs 0.000 description 5
- 235000019465 surimi Nutrition 0.000 description 5
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- SPFMQWBKVUQXJV-BTVCFUMJSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;hydrate Chemical compound O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O SPFMQWBKVUQXJV-BTVCFUMJSA-N 0.000 description 3
- 229910000831 Steel Inorganic materials 0.000 description 3
- 238000005054 agglomeration Methods 0.000 description 3
- 230000002776 aggregation Effects 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 229960000673 dextrose monohydrate Drugs 0.000 description 3
- 239000003223 protective agent Substances 0.000 description 3
- 239000010959 steel Substances 0.000 description 3
- 230000004931 aggregating effect Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 description 2
- 235000019832 sodium triphosphate Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 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
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- -1 fatty acids esters Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229960002737 fructose Drugs 0.000 description 1
- 229960005150 glycerol Drugs 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229960002160 maltose Drugs 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229940100515 sorbitan Drugs 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
- A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biophysics (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
1 COMMONWEALTH OF AUS LI PATENTS ACT 1952-6 COMPLETE SPECIFICATION
(ORIGINAL)
Class Application Number: Lodged: Cor plete Specification Lodged: Accepted: Published: Priority Form nt. Class t Related Art: Name of Applicant: Address of Applicant: Actual Inventor: Address for Service: ROQUETTE FRERES 62136 Lestrem, France MICHEL SERPELLONI EDWD. WATERS SONS, 50 QUEEN STREET, MELBOURNE, AUSTRALIA, 3000.
Complete Specification for the invention entitled: DEEP-FREEZING ADDITIVE FOR FOODS ON THE BASIS OF MINCED MEAT AND MANUFACTURING PROCESS THEREOF The following statement is a full description of this invention, including the best method of performing it known to 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.
S* 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 .e offal have been removed and which is minced in the presence of this additive after a water wash.
S* 15 The SURIMI is generally preserved by deep-freezing, principally, as it becomes more and more frequently the case, when it is manufactured directly on board of S S" factory ships. It is then used as a raw material for the opreparation 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 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 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 additives, i.e. of a single admixture.
It has thus been proposed to intimately premix 1 1 1 '.1 r. i it 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, 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 S o co-crystal containing the phosphates by introducing the oo* phosphates into the sugar or polyol when the latter is in S* 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 20 the fat matter sprayed onto the surface of the crystals, S 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- 3 lometry is from about 100 to about 1500 pm, preferably from 200 to 1000 pm, comprise a core based on sugars and/or polyols and of 0 to by weight of at least one phosphate with respect to 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 granulometry lower than 150 pm, preferably lower than 125 om, 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 reagglomerate 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 a 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 *fs: manufacture of the aforesaid admixture or additive is characterized by the fact that there is sprayed or atomized 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 pm, preferably from 200 to 1000 pm, one or several emulsifiers 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, and that the particles comprising said coating are overlaid with a powder having a granulometry lower than 150 pm, preferably lower than 125 pm, this powder comprising from 100 to 0% of one or several sugars and/or one or several r--;il i iI- '-Li polyols and from 0 to 100% of at least one phosphate, the weight of powder overlying each particle being from 1 to by weight with respect to the weight of the particles to be overlaid.
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, mannitol, maltitol, whereby sorbitol and saccharose are 0 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 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 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.
For the purpose of this test, the following equipment is resorted to: a stainless tube height 4.5 cm inner diameter 4 cm a steel cylinder diameter 3.9 cm weight 425 g by means of which a pressure of about 35 g/cm 2 is exerted onto the bottom a drying oven with monitored temperature and moisture content, a PETRI dish, V"0 10 a paper strip length 14 cm o s 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 000:0 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 cyJ: rical 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 0 C for 16 hours, then of 40 0 C for 8 hours, 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 agglomerate.
i 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 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 *e desintegrate.
Consequently, with the aim to manufacture a deep- S 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 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 crystallized sorbitol, introducing phosphates into the molten mass, phosphates whose granulometry is lower than 150 am, 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 order to retain only the co-crystals having a size higher than 200 pm but lower than 1000 im.
i l 1 1 1 1 1 1 1 1 2.82 kg of SPAN 80, previously heated up to 45°C and introduced into the mixer within 5 minutes by atomisation onto the mass of co-crystals.
There is obtained 52.82 kg of a mixture consisting 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 invention: 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 0 tripolyphosphate and 0.142 kg of sodium pyrophosphate in the form of powders used in the .food industry having a granulometry lower than 125 microns, and finally 4.72 kg of food opowder, i.e. sorbitol, mannitol, saccharose, atomised glucose syrup, dextrose monohydrate, fructose and crystallised maltitol, having a granulometry also lower than 125 pm, which results in 52.82 kg of a mixture consisting of 2.85 kg of phosphate and 2.82 kg of 1: SPAN 80 in each one of these examples, respectively one of the powders having a granulometry lower than 150 pm of sorbitol, of mannitol, :2 0 of saccharose, of atomised glucose syrup, of dextrose monohydrate, of fructose, of crystallised maltitol.
In all the cases, the resulting deep-freezing 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.
The tests on agglomeration and formation of lumps gave the following gradings: o ALI,4 i i B. OS
S.
S
4*OO 4 0
S
0* 0.
a 9
S
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 Crystallized maltitol weak 2 average 4 In all the cases, the findings are that the deepfreezing 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.
Claims (11)
1. Deep-freezing additive for foods based on minced meat in the form of a powder whose constitutive particles have a granulometry from 100 to 1500 microns, and comprise a core based on sugars and/or polyols and of 0 to 20% by weiglt of at least one phosphate with respect to 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 a second external coating comprising from 0 to 100% 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 microns, the weight of the said second coating representing from 1 to ;by weight of the weight of the core.
2. Additive according to claim 1, characterised by the fact that the second S*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 microns, the weight of the second coating representing from 1 to 25% by weight of the weight of the core.
3. Additive according to claim 2, characterised by the fact that the sugars or g. polyols which constitute the second external coating are selected from the group comprising sucrose, maltose, glucose, fructose, sorbitol, mannitol, maltitol, both sorbitol and sucrose being particularly preferred.
4. Additive according to one of the claims 1 to 3, characterised by the fact that emulsifier is selected from the group comprising lecithin, the esters of fatty acids and of polyols such as glycerol, propyleneglycol, sorbitan or sucrose, the esters of sorbitan being particularly preferred.
I '1 Additive according to one of the claims 1 to 4, characterised 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.
6. Additive according to one of the claim 1 to 5, characterised by the fact that the particles are constituted by co-crystals of sorbitol and of phosphates.
7. Additive according to one of the claims 1 to 6, wherein said constitutive particles have a granulometry from 200 to 1,000 microns.
8. Additive according to one of the claims 1 to 7, wherein the powder comprised in said second external coating has a granulometry lower than 125 microns.
9. Process for the preparation of a deep-freezing additive for foods based on minced meat, characterised by the fact that there is sprayed or atomised onto the constitutive particles of a powder of sugars and/or of polyols comprising possibly up to •20% by weight of at least one phosphate and having a granulometry from 100 to 1500 microns, one or several emulsifiers 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, and that the particles comprising said coating are S**o overlaid with a powder having a granulometry lower than 150 microns, this powder comprising from 0 to 100% of one or several sugars and/or one or several 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 coated.
Process according to claim 9, wherein said constitutive particles have a granulometry from 200 to 1,000 microns.
11. Process according to are of the claims 9 or 10, wherein the powder comprised in said second external coating has a granulometry lower than 125 microns. @.Lf DATED THIS 10OTH DAY OF DECEMBER 1991. ROQUETTE FRERES WATERMARK PATENT TRADEMARK ATTORNEYS THE ATRIUM 290 BUR WOOD ROAD HAWTHORN VICTORIA 3122 AUSTRAUA
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8802658 | 1988-03-02 | ||
| FR8802658A FR2627955B1 (en) | 1988-03-02 | 1988-03-02 | FREEZING ADJUSTMENT FOR CHOPPED MEAT FOODS AND MANUFACTURING METHOD THEREOF |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU3086389A AU3086389A (en) | 1989-09-07 |
| AU622154B2 true AU622154B2 (en) | 1992-04-02 |
Family
ID=9363847
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU30863/89A Ceased AU622154B2 (en) | 1988-03-02 | 1989-03-01 | Deep-freezing additive for foods on the basis of minced meat and manufacturing process thereof |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JPH01291745A (en) |
| KR (1) | KR890013992A (en) |
| AU (1) | AU622154B2 (en) |
| FR (1) | FR2627955B1 (en) |
| NZ (1) | NZ228201A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5866189A (en) * | 1996-01-12 | 1999-02-02 | Nestec S.A. | Process of modifying texture of food products |
| GB2388008A (en) * | 2002-05-03 | 2003-11-05 | Danisco | Coating food grade powders to aid dispersion |
| JP4639745B2 (en) * | 2004-01-19 | 2011-02-23 | 青葉化成株式会社 | Hard-caking protein denaturation inhibitor powder and method of using the same |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU3253589A (en) * | 1988-04-08 | 1989-10-12 | Roquette Freres | Freezing adjuvant for foodstuffs based on minced meat |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2299288A (en) * | 1940-03-21 | 1942-10-20 | Nat Sugar Refining Company | Sugar |
| US3085048A (en) * | 1960-03-25 | 1963-04-09 | American Sugar Refining Co | Method of preparing sugar-coated dicalcium phosphate particles |
| JPS5015742B1 (en) * | 1970-07-24 | 1975-06-07 | ||
| JPS6046944B2 (en) * | 1977-12-27 | 1985-10-18 | 株式会社上野製薬応用研究所 | Quality improver for frozen surimi additive |
| JPS5939114B2 (en) * | 1978-03-08 | 1984-09-20 | 株式会社上野製薬応用研究所 | Quality improver for adding surimi and fish paste products |
| JPS54154560A (en) * | 1978-05-22 | 1979-12-05 | Ueno Seiyaku Oyo Kenkyujo Kk | Production of improved frozen ground fish meat |
| JPS5537226A (en) * | 1978-09-04 | 1980-03-15 | Toshiba Corp | Overload monitor for cutting operation |
-
1988
- 1988-03-02 FR FR8802658A patent/FR2627955B1/en not_active Expired - Fee Related
-
1989
- 1989-03-01 AU AU30863/89A patent/AU622154B2/en not_active Ceased
- 1989-03-02 NZ NZ228201A patent/NZ228201A/en unknown
- 1989-03-02 KR KR1019890002632A patent/KR890013992A/en not_active Withdrawn
- 1989-03-02 JP JP1048706A patent/JPH01291745A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU3253589A (en) * | 1988-04-08 | 1989-10-12 | Roquette Freres | Freezing adjuvant for foodstuffs based on minced meat |
Also Published As
| Publication number | Publication date |
|---|---|
| AU3086389A (en) | 1989-09-07 |
| KR890013992A (en) | 1989-10-21 |
| JPH0553457B2 (en) | 1993-08-10 |
| FR2627955A1 (en) | 1989-09-08 |
| FR2627955B1 (en) | 1991-12-06 |
| JPH01291745A (en) | 1989-11-24 |
| NZ228201A (en) | 1990-11-27 |
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