DE2634150A1 - FOOD THICKENING AGENT - Google Patents

Description

concerning
Thickeners for food

The invention relates to a new thickening system that instead of pure water-soluble alginate as the sole thickener in a factory-made food, especially an onion ring, can be added. ^ The invention also relates to a factory made Food made from the crushed food ingredients, a Binders uii. the new invention Thickener has been manufactured.

The new thickener according to the invention comprises four main ingredients: a water-soluble salt of alginic acid, a galactomannan gum, a scavenger, and an alkali salt a weak acid. Each ingredient is suitable for nutritional purposes and is discussed in more detail below.

The expression "water-soluble salt of alginic acid" means an alkali salt of the polysaccharide, that is isolated from brown seagrass. Sodium alginate and potassium alginate are particularly preferred.

By the term "galactomannan gum" is meant a galactomannan gum derived from the Seeds of the guar plant or carob bean gum. Other Gums, such as carboxymethyl cellulose, rubber mount and others, are also suitable in place of galactomannan gum.

*) (sequestrant)

709807/0785

-Z-

The term "scavenger" means a chemical one Compound capable of forming a coordination complex with calcium ions, so that undesirable precipitation due to the reaction of calcium in the system does not occur. This release agent may preferably be an inorganic one Phosphate, such as sodium hexainetaphosphate ί trisodium phosphate, Be tetrasodium pyrophosphate, sodium tripolyphosphate or sodium acid pyrophosphate. In addition, salts of ethylenediaminetetraacetic acid, such as disodium, Dicalcium or sodium calcium salt, can be used. There are also organic compounds, such as the hydroxycarboxylic acids, e.g. glucoric acid, citric acid and tartaric acid, in question. Under certain conditions, the scavenger, especially the salts of hydroxycarboxylic acids, can also be used as an alkali salt the weak acid, as mentioned below, v / irken.

The term "alkali salt of a weak acid", hereinafter referred to as "salt", includes, for example Salts of inorganic acids with a pKa value between approx 3 and 6.5 to understand. Preferred compounds are Sodium carbonate, sodium bicarbonate, or sodium citrate.

The amounts in which the four components are in the thickener applied in the following areas:

Alginate 40-85 %

Guar gum 3-30 %

Scavenger 3-25 %

Salt preferably 1-15 %, but possible up to

■ to 30 %

The individual quantities are chosen so that a total of 100 % is obtained. A preferred mixture within the general limits is as follows:

Sodium Alginate 68 % Guar Gum 12.6 %

Tetranatrium pyrophosphate 6.7 %

Sodium carbonate 12.6 % 709807/0785

• »/ 3

The individual constituents can be mixed with one another, dry or wet, using customary methods. It it is possible to wet mix the constituents to be used according to the invention with one another, so that the basic Salt reacts with the alginic acid and neutralizes it. In this case the contents of the other three components in the agent remain the same.

For example, a preferred agent can be prepared by wet blending alginic acid (100 Parts by weight on a dry basis), 33 parts by weight of sodium carbonate, 23 parts by weight of sodium hexarnetaphösphat and 24 parts by weight of guar gum .. A composition having the following composition is obtained:

Sodium alginate 70 ^c / o guar gum 14 %

Sodium hexameta-. j

phosphate. 14.5 %

Sodium carbonate 1.5%

In this agent, the remaining sodium carbonate is used to give the agent more alkalinity. These thickeners are used in the factory made food so that they constitute between about 0.1 and 5 percent of the total weight. For onion rings it has been found that about 0.3 to 3 % is preferred, and especially 0.7 to 1.5 %.

Except for onion rings, the thickener can be used for the production of fruit; Vegetable meat-; Poultry ", fish or dairy products or mixed products. In each case, the natural food is comminuted to a finely divided mass; injected or otherwise shaped into the desired shape, for example into rings, balls, bags and the like and treated in such a way that A skin forms around the outside of the molded food product; doughed, breaded, baked or deep-fried sequentially;

709807 / 078S

rait a coating or glaze, such as chocolate, icing or a variety of other common substances, filled in dumplings (surrounded with a pastry shell) and closed a "pie" baked; chilled or frozen; or otherwise processed into the shape desired for the food Typical examples of mid-currency products that can be produced by the method according to the invention, include fish fingers, vegetable rings, meat or Pieces of poultry, "egg roll" _ ('egg roll') .. like products, Fruit rings (dried fruit) or "pies '"' and ice cream products. Even though the use of naturally occurring preservatives as starting materials is preferred according to the invention, can The methods described can also be applied to artificial foods by adding artificial flavors and edibles. Bulking substances used.

Regardless of whether a natural or artificial food is used as the starting substance, it will first into an extrudable or moldable slurry processed. The main constituent of the slurry is small food particles, i.e. particles that are preserved have been pulverized, pounded, planed, sliced or otherwise minced, e.g. chopped onions. In addition, edible slurry-forming substances, such as dry binders and liquids, ground to the mass of the finely divided food added to give a malleable consistency. The selection of the special, the slurry constituent materials depends on the food product to be made. For example, if a Onion ring should be made, the binder comprise flour and water. The mixture is pasty Consistency that is suitable for shaping the product, but which is then closed when cooking, baking or deep-frying leads to a product that has the properties desired for eating. jJine large variety of binders and Liquids can be used alongside flour and water for the preparation of the slurry, e.g. gelatinous substances, Starches, carbohydrates, corn flour and the like.

7098Ö7 / 078S _{## / 5}

The slurry can also contain flavor enhancers of the natural food product contain spices to ensure an even taste such as salt, pepper and the like, and natural or artificial sweeteners, coloring agents and preservatives.

The dietary slurry is then converted into the desired Formed and with a pre-setting agent (setting agent) treated to create a relatively solid (impervious) gel-like structure on the outside of the mold to get a "skin". The firmness of the skin is such that it may depend on the amount of binder present in the food as well as the amount of binder Concentration of the solidifying bath.

The formation of the skin is achieved by contacting the shaped product with a solidifying solution which is a source of alkaline earth ions, such as magnesium and preferably calium ions. Jline gl'oße variety of salts can be used as a source of ^p ÜR the Jürdalkaliionen. Typical salts are calcium or magnesium chlorides, acetates, carbonates, lactates and phosphates. However, any other alkaline earth metal salts can also be used, which represent a source of the metal ions to be used. If necessary, drinking water of sufficient hardness can also be used directly. There is a thickener in the food slurry. This slurry can be pre-mixed and stored prior to molding without adverse effects. The storage times will of course depend on the shelf life of the natural foods used in the slurry. The slurry containing the skinning material is ultimately molded and combined with an alkaline earth source which results in an impermeable gel-like skin which immediately forms on the outside of the molded food. The contact time between the formed food product and the source of the Erdaikaliionen is relatively short and is chosen so that only a skin is formed.

709807 / 078S

stands without penetrating further into the bulk of the food. Typical contact times are in the range of one Second to five minutes, although longer times can also be used if desired.

I An Apparatus and a Method for Manufacturing

of foodstuffs with the aid of the compositions according to the invention is described in US Pat. No. 3,650,765.

The invention is explained in more detail by the following example:

example

A thickener is made by wet mixing of the following ingredients, in the amounts required to achieve the specified percentages. Sl are sufficient:

Sodium alginate 70- / o '

Sodium hexame ta-

phosphate 14.5 %

Sodium carbonate 1.5 % guar gum 14 %

An onion slurry is prepared by mixing together 500 g of rehydrated dried onions, 84 g of a mixture of flour, salt and sugar, containing 8.2 g of the above-mentioned thickener mixture and Mix for 1 minute in a commercial mixer on low speed and 2 minutes on medium speed. The amount of thickener is chosen so that there is 1> 'o thickener, based on the total weight the onion slurry.

The onion slurry is then placed in an extrusion apparatus to make rings. After the formation of each ring, it becomes a 3% calcium chloride solution guided. The reaction with calcium chloride results in a gel-like skin on the surface. The ring will

709807/078 5 _/?

263-150

then baked (or breaded) (in fat) and deep-fried according to standard procedures. A food product with good taste and texture is obtained.

The above mixture can also be prepared using 500 g of fresh chopped onions. An onion slurry is made using 73 % fresh chopped onion (Idaho Sweet Spanish), 11.2 % flour, 500 g fresh chopped onion and adding equal amounts of salt and sugar, 1.7 % of the above specified thickener and 14.1 Water. 3us will be mixed as specified.

The shaped onion rings with three different degrees of calcium chloride solutions agile ^"one 1, specifically 1.5, 5 and 7.5 fo · In any case, giving good onion rings.. Il

../Patent claims

70 9 8 07/0785

Claims (9)

Claims 1. Thickening agent containing 40 to 85 % soluble alginate, 3 to 30% guar gum, 3 to 25% scavenger and 1 to 15% alkali salt of a weak acid, v / obei the amount of each ingredient is chosen so that a total of 100 % receives. 2. Agent according to claim 1, characterized in that the soluble alginate is an alkali salt of alginic acid. 3. Means according to claim 2, characterized in that the soluble alginate or sodium Potassium alginate is. 4th Agent according to Claims 1 to ^, characterized in that the release agent is acidic Sodium pyrophosphate, tetrasodium pyrophosphate, sodium tripolyphosphate or sodium hexametaphosphate. 5. Composition according to claim 1 to 4, characterized in that the alkali salt is a weak one Acid is sodium carbonate or sodium citrate. 6. Agent according to claim 1 to 5, characterized in that it contains 68 to 70 % sodium alginate, 12.6 to 14 % guar gum, 1.5 to 12.6 % sodium carbonate and 6.7 to 14.5 SoA trapping agent. 7. Composition according to claim 1 to 6, characterized in that it contains 68 % sodium alginate, 12.6 % guar gum, 6.7 % tetrasodium pyrophosphate and 12.6 % sodium carbonate. 709807/0785 ../ ₂ 8. Composition according to claim 1 to 6, characterized in that it contains 70 % sodium alginate, 14 % guarguimni, 14.5% sodium hexametaphosphate
and 1.5 / ό contains sodium carbonate. 9. Use of the thickener according to claims 1 to 5 for the preparation of a food product by preparing a flowable, moldable slurry of finely divided food particles, a boilable binder, the thickener and a non-gelled gel-forming agent
Material that forms a gel when exposed to a gelling agent, forms (syringes) the
flowable slurry and treatment of the sprayed product with a gelling solution. 7 0 9 8 0 7/0785