JPH06500459A - gelling system - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] gelling system The present invention relates to gelling systems, and more particularly to alginate and gelling systems. and/or pectate gelling systems.

The use of calcium alginate gels is widespread in the food and textile processing industry. ing. Metered addition of calcium ions to alginate solution or vice versa By controlling gel formation through the operation of Various products are provided, such as structured foods.

The literature describes conventional alginate processing (aiglnate refor II lng) The technology relies on three main constituent materials (i.e. alginate, calcium ions and and optionally sequestering agents). There is. A good balance of constituent materials allows for a range of curing conditions and the opportunity for a wide variety of products. .

The literature describes a technique known in the industry as "coldforIing" technology. Calcium alginate and calcium bectate gels are In the manufacturer's technical literature in the temperature range 0-50 ° C, calcium alginate gel The mechanism involved in its formation is thermodynamically unstable at temperatures well above 50°C. It has been reported that.

By contacting a shaped piece of alginate-containing material with calcium ions, Many methods of making luginate gelled products are well known.

For example, GB-A-1,328,263 is a fruit piping powder containing alginate. A drop of uree is added to the gelled solution of simulated fruit pieces in yogurt. Feed into the flow of yogurt containing calcium ions so that a drop is formed. It teaches you what you can do.

Fruit pieces are also described in NL-A-7,302,275.

Gelled fruit pieces are prepared by extracting alginate-containing fruit puree into a calcium solution. and preferably by cutting the extract into small pieces in a calcium solution. can be obtained.

This patent also discloses that in an aqueous sugar syrup containing 0.1-0.5% calcium salts, It states that gelling of the core can be prevented by heating the piece to 70-100℃. Ru.

US-A-3,650,768 was extracted during calcium chloride spray. Sodium alginate cut into pieces and finely chopped onion It is described that processed onion rings are formed from the process. These pieces are calciu It is coated with butter containing muion and fried.

Another method of manufacturing food is described in GB-A-2,170,092. It is. This method contains alginate on one side and soluble calcium salt on the other side. to connect ungelled surfaces to calcium ions. It consists of forming successively shaped pieces in a calcium phase.

In each of the above methods, rapid gelation occurs only on the surface of the product that comes into contact with calcium ions. gelation occurs and complete gelation occurs within a few hours, probably as a result of calcium ion migration. It is achieved only after a long period of time.

G B-A-1,525,123 is sodium pectate and calcium ion The heat-treated system consisting of a mixture of calcium ions and an optional calcium ion sequestrant is cooled and heated. It is described that a lucium pectate gel is formed. In this method, the mixture When cooled, gelation occurs throughout the product. According to the literature, cellulose Although gels appear to be the only major group of materials that form gels upon heating, The gels liquefy again upon cooling.

For many applications, it can be formed at ambient temperature and heated to temperatures above the critical temperature. It is stable for a considerable time without substantial gel formation up to temperatures above its critical temperature. At high temperatures, the gel forms rapidly throughout the product and the gel structure is preserved even when cooled. It is desirable to have a gelling system.

The present invention provides thermolabile calcium ion sequestering agents. is present in the system and sparingly soluble calcium ions Once the source is used and the amount of sequestering agent and calcium ions are properly selected, the properties based on alginate and/or pectate and calcium ions. It is based on the surprising discovery that this can be achieved in a gelling system.

A “thermally unstable sequestering agent” is a sequestering agent that strongly sequesters calcium ions at temperatures below the critical temperature. and at temperatures above the critical temperature, at least some of its sequestering power is reduced and calcium rapidly liberates the ion, thereby allowing the alginate or bectate to react with the carbon. A sequestering agent that interacts with lucium ions to cause gelation.

Additionally, gelation time can be adjusted by selecting the components of the yarn and the amounts of those components. However, at temperatures above the critical temperature, gelation is an almost instantaneous event. I also learned that. If the thread is left undisturbed, gelation will occur very slowly at ambient temperature. However, the gelling system of the present invention requires that the ingredients of the product are mixed together and used. Allows for many hours to be maintained.

As thermolabile sequestering agents, sequestering agents with polyvalent anions are used, more preferably Preferably phosphates such as sodium or potassium pyrophosphate are used. be done.

Certain natural materials have inherent sequestering properties. Animal rich skeletal muscle meat and others Some foods have the ability to bind e.g. calcium ions and therefore e.g. Finely chopped beefsteak, cod, etc. with alginate and/or vectate and when added to formulations containing calcium ions, reduces the amount of sequestering agent required. I can do it. Some rich muscle meats have a very large sequestering capacity and may even be supplemented with sequestering agents. It is also possible to get away without it. Sequestering agents and/or sequestering present in the system The total amount of material with the property must be The amount must be qualitatively greater than or equal to that required to sequester all available calcium ions. is necessary.

The amount of sequestering agent used depends on its sequestering capacity; the greater the sequestering capacity, the lower the amount to be used. You don't have to do it. However, the present invention provides flexibility in operation, so Preferably, a capping agent is added to the salt-containing system.

For example, use calcium sulfate cybide as a calcium ion source. aqueous systems with sodium or potassium pyrophosphate as sequestrants In , the sequestering agent is based on the weight of calcium sulfate cybide. Calculated 5-70vt,%, preferably 10-40wt.

%, more preferably about 30vt,%.

Contains added meat, calcium sulfate cybide and as a sequestering agent In systems using sodium or potassium pyrophosphate, the seal used The amount of chaining agent will vary depending on the sequestering capacity of the meat added, but calcium sulfate 1 to 55 wt.%, preferably calculated based on the weight of the tosibide hydrate. 1 to 15 wt.%, more preferably about 1 to 4 wt.%.

As is well known, the preference of alginate and/or bectate in the system to be gelled A desirable amount is 0.2 to 6% of the system, more preferably 0.5 to 2%. Al Sodium or potassium salts are preferred as ginate or pectate.

Due to its low solubility, it does not significantly affect the number of available calcium ions. di- or tricalcium phosphate and calcium sulfate added freely to Phate is mentioned as a sparingly soluble calcium salt. calcium ion A preferred source of is calcium sulfate dihydrate. calcium The preferred amount of calcium added as salt is 0.2-4% of the weight of the system. , 1 to 2% is more preferable. These amounts depend on the amount of alginate or vector in the system. Depends on the amount of weight.

The amount of calcium ions in the system is stoichiometric with alginate or pectate. It is preferable that the amount is sufficient to cause the reaction, and the amount is usually larger. mosquito For lucium sulfate dihydrate, the weight used usually depends on the more than half the weight of luginate or pectate, and can be at least 4 times the weight It is. The requirement for adding calcium ions as calcium salts is Which calcium rich material (calcium rich IIaterial) may be at least partially satisfied by use in a silica system.

Important parameters of the gelling system include alginate and/or pectate, sealant, The concentration and type of chaining agent and calcium source, as well as the presence or absence of other ions and p There are H, etc. Adjusting these parameters to prepare a hot gelling system would be difficult for those skilled in the art to know that hot-forming gels can be made according to the present invention. It's not a thing. Gelation with limiting temperature from 50°C to at least 130°C Systems can be prepared by appropriately selecting these parameters. But long However, even increasing the temperature by approximately 10°C (e.g. 20°C to 30°C) This has a drastic effect on the rate of formation, and even a small increase in temperature can It can be at least twice as fast.

In the practice of this invention, preferably an alginate or bectate and a sequestering agent are mixed in an aqueous medium and allowed to stand before being mixed with the calcium ion source. this is , is especially important when meat is added for sequestering ability and no sequestrant is specifically added. .

The gelling system of the present invention can be used as a textured product. Particularly useful in the production of

The product can be produced, for example, by casting the mixture onto a heated drum dryer where it is partially dried. Heat cure and ripple by scraping the product from the drum using a doctor blade. It can be manufactured by giving it a rippled appearance. Ru.

Complete gelation of the product occurs under continued heating. Heated mono pump (mono Gives texture to the product by curing the gelled product in It will be done. A thin sheet of material is passed vertically through an infrared heater to gel or partially You can also layer the gelled product and keep the layers separated. . The product is highly textured .

The mechanism underlying the invention is unknown.

The amount of sequestrant used is similar to that traditionally used for cold cure systems with similar cure times. more than the actual amount. With such levels of sequestering agent, the reaction kinetics are is the rate of the blockade reaction, and the rate of the reaction of alginate or pectate with calcium. It is conceivable that it would be much larger, thus preventing gelation.

At higher temperatures, the rate of the reaction is reversed and the blockade is released or Available calcium ions that are not sequestered are alginate or bectate and responds with superiority.

Alternatively, the sequestering agent undergoes a chemical change upon heating, resulting in a decrease in its sequestering ability. It is also possible that this can lead to The literature indicates that tetrasodium and tetrapotassium Mupirophosphate is trisodium and tripotassium, respectively, upon heating. It is known to have a tendency to be converted to phosphate.

The hot-formed gels of the present invention can be formed with or without a food phase. Preferably, cooked or raw meat (including fish and poultry), fruit, vegetables or A gel is formed in the presence of a food phase such as grains.

The following examples illustrate the invention.

Example 1 Examples of chicken products blend 536 g of minced chicken neck (1111!1), 14 g of gar gum, and 120 g of water. A mixture was prepared containing: before by adding 1 g of sodium bicarbonate. Adjust the pH of the mixture to 7 and add 20 g of calcium sulfate dihydrate. (Mixture A).

10 g of sodium alginate (e.g. Projan 5F-40) and tet A second mixture containing 0.75 g of lacarium pyrophosphate and 320 g of water Compound B) was prepared.

Mixtures A and B were mixed at 10°C. The resulting mixture was kept under these conditions for at least 4 hours. It can be kept in liquid form for a long time.

procedure A 200 g aliquot of the above mixture was dropped into a water bath at 60-70<0>C. This is it reaction occurs instantaneously at the interface, resulting in piece skinning and internal texturing. internal texturization I woke you up. Rinse the pieces from the bath and use a meat grinder equipped with 50 dragon plates (e.g. For example, Hobart). When passed through this meat grinder, the chunks are small in size. It became distorted and lost its shape. Finally, the material was extracted into a 70°C hot water bath for 1 min. After keeping it there, drained the water.

The material thus formed was placed into a conventional canned bed food product.

Example 2 Examples of fish products 3.15 kg of shredded cod material, 20 g of sodium bicarbonate and 20 0. By adding and mixing calcium sulfate dihydrate, Compound A was prepared. Mixture B consisted of 133 g of sodium alginate (Pro jan SF-40), 4.0 g of tetrapotassium pyrophosphate, and 6 ．． It contained 517 kg of water. Mixtures A and B were mixed as in Example 1.

This mixture is screwed through the cooled feed chamber (10°C) of the extruder to form The resulting chunks are delivered to an extrusion head that is shaped to give the desired aesthetic appearance. did. For example, the cavity profile gives a fish-shaped appearance to the flow passing through it. It can be designed to The extrusion head and die allow the alginate flow to pass through It is preheated to give a surface temperature of 80°C. scanning occurs, The flow is given the desired contour. Individual fish-shaped extruded lobes formed cut into pieces and placed on the belt of an infrared oven where the internal temperature reached 70°C. ℃.

Back the material thus formed in white sauce and refrigerate before use. It was made into an instant food for microwave ovens.

Examples of vegetable products Mixture A of Example 1 was prepared using finely chopped onions instead of chicken.

Mixtures A and B were mixed as in Example 1.

The resulting mixture was passed through the extruder described in Example 2. There, a heated extruder (70°C) was designed to form a lobe that entered the hollow tube. next , a cutter blade cuts out individual rings from the lobes, and a continuous microwave ton It was rapidly heated to 80°C in a flask. Next, the individual onion rings are It is then optionally buttered and then quickly frozen on the side to make instant vegetables. turned into a product.

Example 4 Examples of fruit products Mixture A was made by replacing the chicken in Example 1 with Buhle fruit ingredients such as apples. It was.

Mixture B was modified by adding 180 g of sucrose as a further ingredient. Had made. Mixtures A and B were mixed and processed as in Example 1. In this way, The result is a pie with better aesthetics than conventional cold-formed alginate pieces.

Examples of lever products 14f of sodium alginate (e.g. Protan HF-40) and 0.14f of sodium alginate (eg Protan HF-40). Gravy containing 34g of tetrapotassium pyrophosphate and 66ag of water. Prepared at 10°C (mixture A). 300g of finely chopped chicken liver (2 pieces), 20 g of calcium sulfate dino 1 idlate and a 100 g solution containing a dry surface of lOr. A mixture of 2 was prepared (Mixture B).

Mixtures A and B were combined at 10°C and spread on a belt feeding a continuous oven. . As the material passes through the tunnel, the temperature of the mixture rises to 90°C and the alginate gelation begins. The cured material is reduced in size and used in traditional canned bases. heat-treated in the gravy of the food product.

Before and after cooking, the alginate-forming pieces retain the texture, aroma and appearance of Leno (-). It also has excellent aesthetics.

Example 6 Examples of beef products 27 g of sodium alginate (e.g. Protanal 5F-40); Gray containing 0.6g of tetrasodium pyrophosphate and 1300g of water. (Mixture A).

625g equal mixture of udder, stomach and kidneys from cows, chopped (1++s) A second mixture was prepared containing: The above homogeneous mixture contains 4g of sodium bicarb. nate and 40 g of calcium sulfate dihydrate were added (mixture B). .

Mixtures A and B are mixed homogeneously at 5°C and the film of the material is heated in a rotating cylinder. applied to a heated surface. The surface temperature and residence time were adjusted to give a film temperature of 70°C. control so that the An angled doctor that gives the material a wavy pattern on the sheet. - ripped from a rotating cylinder by a blade. The sheet has the desired thickness You can also fold it over to get more flexibility. In this way, the aesthetic of fleshy meat A textured product with an appearance is completed. The formed material is dried and squared or cut to the desired size and placed in canned bed food formulations. heat treated.

Example 7 Example of fruit jelly Mixtures A and B were prepared as in Example 4, replacing apple puree with strawberry puree. It was prepared as follows. Mix the mixture and heat it to 80℃ in a microwave oven. It was hot. The resulting mixture gelled and a table jelly-like product was obtained.

Example 8 Examples of coextruded meat products Mixtures A and B, substituting finely chopped chicken balk in mixture A; In Compound B, the same procedure as in Example 1 was carried out with the change of adding tgg- wheat flour. Prepared as follows.

Mixtures A and B were mixed together and heated to 40° C. immediately before use.

Mixture C was mixed with 533 g of finely chopped balk, 120 g of water and 13 g of gar ( guar).

Mixture C was extruded as a continuous sausage onto a moving belt. at the same time, Mixture A/B was co-extruded around mixture C to coat the inner meat phase. . This coextruded mixture was heated under controlled conditions such that the inner product temperature was 92°C. Passed through continuous oven.

Example 9 Example using cooked meat Pre-heat the mixture of chopped cod meat to 100°C for 10 minutes. a Cooked. They were cooled to 10°C and then ground. Cooking 4.25kg 10g of sodium bicarbonate and 100g of calcium sulfate Mixture A was prepared using tocibide hydrate. Mixture B contains 50g of sodium Muarginate (Protan LF-20) and 3.5g of tetrasodium It contained pyrophosphate and 590 g of water. mix mixtures A and B with each other , placed on a conveyor belt and transported to an oven where the internal temperature was brought to 80°C. this The ingredients were sliced and placed into traditional canned bet food products.

Example 10 Example of removing the food phase 20, of calcium sulfate cybide and 10 g of guar. Mixture A was prepared using 970 f of water.

Mixture B consists of 20g sodium alginate and 6g tetrasodium pyrophosate. It contained sphate and 974 g of water.

Mixtures A and B were mixed together at 10°C and pressed through a 1 m die into a 9°C water bath. I put it out. Example using hot oil where fiber gelation occurs almost instantly Mixtures A and B were prepared as in Example 1 and mixed together at 10°C. child The mixture was placed in a stream of hot olive oil at 120°C and passed through a monopump. . On contact with hot oil, rapid hardening occurs and approximately 30g of lubricant is deposited in the monopump. A randomly shaped piece was created. The hot oil was separated and recycled. this Chunks were placed in conventional Betfood products. Chunk the remaining surface oil promotes separation and makes packing easier.

Example 12 Example using a heated monopump Mixtures A and B were prepared as in Example 11 at 10°C. mix them and fed directly to the heated monopump. Monopump is covered with steam circulation , the internal temperature of the monopump was 95°C. Materials are rapidly exposed to contact with this monopump. Hardened quickly. The resulting product had a similar appearance to Example 11 and was similar to that of conventional bets. Used in food products.

Example 13 Example using pectate Using the same equivalent amount of sodium bectate instead of sodium alginate, 0 ．． Example using 2.5g of tetrapotassium pyrophosphate instead of 75g The same procedure as in step 1 was repeated.

Similar results were obtained.

Example 14 Example using potassium alginate Same as Example 1 using potassium alginate instead of sodium alginate. I repeated your steps.

Similar results were obtained.

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Claims (8)

[Claims] 1. Method for producing cohesive fully gelled alginate and/or pectate containing products The law is a water-soluble or water-dispersible gelling alginate and/or pectate; An aqueous mixture comprising a sium ion sequestering agent and a sparingly water-soluble source of calcium ions and increasing the temperature of the mixture to cause gelation. How to characterize it. 2. Method for producing cohesive fully gelled alginate and/or pectate containing products The law is water-soluble or water-dispersible gelling alginates and/or pectates and calci preparing an aqueous mixture comprising an ion sequestering agent; sparingly mixing a water-soluble calcium ion source into the mixture at a temperature below 50°C; raising the temperature of the resulting mixture by at least 10°C to cause gelation of said mixture; A method characterized by comprising: 3. homogeneously gelled calcium alginate and/or calcium pectate A method of manufacturing a product including Water-soluble or water-dispersible alginates and/or pectates and calcium ions preparing a first aqueous mixture containing a sequestering agent; forming a second mixture containing a sparingly water-soluble source of calcium ions; bringing the first and second mixtures together at a temperature below 50°C; The temperature of the resulting mixture is raised to react with alginate and/or pectate. Gel formation is performed by liberating calcium ions to A method characterized by consisting of: 4. Textured Whole Gelled Calcium Alginate and/or Calcium A method for producing a mupectate product, the method comprising: a first comprising alginate and/or pectate and a calcium ion sequestrant; forming a second mixture containing a sparingly water-soluble calcium ion source; accomplished, The first and second mixtures are combined at low temperature and the resulting mixture is under the charging conditions, e.g. The product is characterized by being subjected to heating such that gelation progresses throughout the product. How to do it. 5. of calcium alginate and/or calcium pectate gelling products. A method for producing alginate and/or pectate and thermolabile calcinate. form a first mixture consisting of a calcium ion sequestrant and a sparingly soluble calcium ion sequestrant. forming a second mixture comprising a source of The two mixtures are brought together at a temperature below the limit temperature of said thermolabile sequestering agent. west, The temperature of the resulting mixture is raised to a temperature above the above-mentioned limit temperature, and the alginate and liberates calcium ions for reaction with pectate and/or pectate, and thus causing substantially instantaneous gelation of the product. How to do it. 6. The calcium ion sequestering agent is reduced by calcium ion sequestering foods. 6. A method according to claim 1, characterized in that at least a portion of the . 7. The calcium ion sequestering agent is sodium or potassium pyrophosphate. The method according to any one of claims 1 to 6, characterized in that: 8. The calcium ion source is calcium sulfate dihydrate. The method according to any one of claims 1 to 7, characterized in that: