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WO2018128796A1 - Mélanges d'un dérivé de cellulose et d'un produit de dégradation à base de son - Google Patents

Mélanges d'un dérivé de cellulose et d'un produit de dégradation à base de son Download PDF

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Publication number
WO2018128796A1
WO2018128796A1 PCT/US2017/067169 US2017067169W WO2018128796A1 WO 2018128796 A1 WO2018128796 A1 WO 2018128796A1 US 2017067169 W US2017067169 W US 2017067169W WO 2018128796 A1 WO2018128796 A1 WO 2018128796A1
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Prior art keywords
composition
weight
bran
methylcellulose
component
Prior art date
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PCT/US2017/067169
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English (en)
Inventor
Puspendu Deo
Jing Guo
Vicki DEYARMOND
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Dow Global Technologies LLC
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Dow Global Technologies LLC
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Publication of WO2018128796A1 publication Critical patent/WO2018128796A1/fr
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Classifications

    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/21—Binding agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums

Definitions

  • This invention relates to a composition that comprises a cellulose derivative and a bran degradation product.
  • vegetable patties are made from ingredients that include plant protein, vegetable oil, thickeners, and flavorings.
  • a desirable characteristic of vegetable patties is that they retain their shape well, especially after being cooked.
  • US Patent Publication US 2010/0112187 describes a meat analog patty containing soy protein, okara, and 1.5 weight % METHOCELTM A4M.
  • Some cellulose derivatives are known as binding agents in food products and to help foods to retain their shape. Increasing the amount of the cellulose derivative typically increases its binding capacity and its ability to maintain the shape of the foods.
  • it is desired to provide increased structural stability or cohesion to a formulation for example to a vegetable patty, at a given concentration of a cellulose derivative.
  • One reason for these desires is that cellulose derivative is usually more expensive than other typical ingredients.
  • Another reason for desiring to reduce the amount of cellulose derivative is that some consumers find that when large amounts of cellulose derivative are used in some food products, the result can be an undesirable feeling in the mouth.
  • one aspect of the present invention is a composition which comprises (a) one or more cellulose derivatives selected from one or more methylcelluloses, one or more hydroxypropyl methylcelluloses, and combinations thereof, and (b) a gellable degradation product made from bran, wherein the weight ratio between components (a) and (b) is from 0.2 : 1 to 5 : 1.
  • Another aspect of the present invention is a method of improving one or more of the properties of a food composition selected from water binding capacity, cohesion, firmness, juiciness, bite, freeze thaw stability or texture, resistance to shrinking during cooking, or boil-out control, which method comprises the step of incorporating into the food composition a combination of (a) one or more cellulose derivatives selected from one or more methylcelluloses, one or more hydroxypropyl methylcelluloses, and combinations thereof, and (b) a gellable degradation product made from bran.
  • Component (a) of the composition of the present invention is one or more cellulose derivatives selected from one or more methylcelluloses, one or more hydroxypropyl methylcelluloses, and combinations thereof.
  • Methylcellulose (MC) is preferred as component (a).
  • Methylcellulose has anhydroglucose units joined by 1-4 linkages. Each anhydroglucose unit contains hydroxyl groups at the 2, 3, and 6 positions. Partial or complete substitution of these hydroxyls groups creates cellulose derivatives. For example, treatment of cellulosic fibers with caustic solution, followed by a methylating agent, yields cellulose ethers substituted with one or more methoxyl groups. If not further substituted with other alkyls, this cellulose derivative is known as methylcellulose. Methylcellulose is characterized by the weight percent of methoxyl groups.
  • the weight percent is an average weight percentage based on the total weight of the cellulose repeat unit, including all substituents.
  • the content of the methoxyl group is reported based on the mass of the methoxyl group (i.e.,— OCH3).
  • the determination of the % methoxyl in methylcellulose (MC) polymer is carried out according to the United States Pharmacopeia (USP 37, "Methylcellulose", pages 3776-3778).
  • the % methoxyl can be converted into degree of substitution (DS) for methyl substituents,
  • DS(methyl), also designated as DS(methoxyl), of a methylcellulose is the average number of OH groups substituted with methyl groups per anhydroglucose unit.
  • methylcellulose has % methoxyl of 18% or more; more preferably 25% or more.
  • component (a) has % methoxyl of 50% or less; more preferably 40% or less; and even more preferably 35% or less. Even more preferably, methylcellulose has a DS(methyl) of 1.55 or higher; more preferably 1.65 or higher; and most preferably 1.70 or higher.
  • DS(methyl) is preferably 2.25 or lower; more preferably 2.20 or lower; and most preferably 2.10 or lower.
  • Methylcellulose is also characterized by the viscosity of a 2 wt.-% solution in water at 20°C.
  • the 2 wt.-% by weight methylcellulose solution in water is prepared and tested according to United States Pharmacopeia (USP 37, "Methylcellulose", pages 3776-3778).
  • USP 37 "Methylcellulose", pages 3776-3778.
  • viscosities of less than 600 mPa-s are determined by Ubbelohde viscosity measurement and viscosities of 600 mPa-s or more are determined using a Brookfield viscometer.
  • methylcellulose has a viscosity of 1,000 mPa»s or more; more preferably 2,500 mPa»s or more; and most preferably 5,000 mPa»s or more.
  • methylcellulose has a viscosity of 70,000 mPa»s or less; more preferably 60,000 mPa»s or less, and most preferably 50,000 mPa»s or less. All these viscosities are as a 2 wt.-% solution in water at 20°C.
  • methylcellulose Another useful characterization of methylcellulose is the quotient s23/s26.
  • the numerals 2, 3, and 6 refer to the carbon atoms on the anyhdroglucose units, defined as in structure I:
  • the parameter s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups
  • the parameter s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups.
  • the term "the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups” means that the two hydroxy groups in the 2- and 3-positions are substituted with methyl groups and the 6-positions are unsubstituted hydroxy groups.
  • the term "the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups” means that the two hydroxy groups in the 2- and 6-positions are substituted with methyl groups and the 3-positions are unsubstituted hydroxy groups.
  • the quotient s23/s26 is determined by dividing s23 by s26.
  • s23/s26 is 0.36 or less, preferably 0.34 or less, more preferably 0.32 or less, most preferably 0.30 or less, and particularly 0.28 or less.
  • s23/s26 is generally 0.10 or more, preferably 0.14 or more, more preferably 0.16 or more, most preferably 0.18 or more and particularly 0.20 or more.
  • Methylcellulose having an above-described s23/s26 ratio and a method of preparing it are described in International Patent Application, publication No. WO 2013/059064.
  • HPMC hydroxypropyl methylcellulose
  • HPMC is characterized by the weight percent of methoxyl groups and of hydroxypropyl groups.
  • the weight percentages are based on the total weight of the hydroxypropyl methylcellulose. By convention, the weight percent is an average weight percentage based on the total weight of the cellulose repeat unit, including all substituents.
  • the content of the methoxyl group is reported based on the mass of the methoxyl group (i.e.,— OCH3).
  • the content of the hydroxypropoxyl group is reported based on the mass of the hydroxypropoxyl group (i.e., -O-C3H6OH).
  • hydroxypropoxyl in HPMC is carried out according to the United States Pharmacopeia (USP 37, "Hypromellose", pages 3296-3298).
  • the % methoxyl in HPMC can be converted into degree of substitution (DS) for methyl substituents, DS(methyl).
  • DS(methyl), also designated as DS(methoxyl), of a HPMC is the average number of OH groups substituted with methyl groups per anhydroglucose unit.
  • OH groups substituted with methyl groups does not only include the methylated OH groups at the polymer backbone, i.e., that are directly a part of the anhydroglucose unit, but also methylated OH groups that have been formed after hydroxypropoxylation.
  • the HPMC has a DS(methyl) of 1.2 or higher; more preferably 1.4 or higher; and most preferably 1.65 or higher or even 1.75 or higher.
  • DS(methyl) is preferably 2.2 or lower; more preferably 2.1 or lower; and most preferably 2.05 or 2.00 or lower.
  • the % hydroxypropoxyl in HPMC can be converted into MS (hydroxypropoxyl).
  • the degree of the substitution of hydroxyl groups of the anhydroglucose units by hydroxypropoxyl groups is expressed by the molar substitution of hydroxypropoxyl groups, the MS (hydroxypropoxyl).
  • the MS (hydroxypropoxyl) is the average number of moles of hydroxypropoxyl groups per anhydroglucose unit in the HPMC. It is to be understood that during the hydroxypropoxylation reaction the hydroxyl group of a hydroxypropoxyl group bound to the cellulose backbone can be further etherified by a methylation agent, and/or a hydroxypropylation agent.
  • hydroxypropoxyl groups thus has to be interpreted in the context of the MS (hydroxypropoxyl) as referring to the hydroxypropoxyl groups as the constituting units of hydroxypropoxyl substituents, which either comprise a single hydroxyalkoxyl group or a side chain as outlined above, wherein two or more hydroxypropoxyl units are covalently bound to each other by ether bonding.
  • HPMC has an
  • Hydroxypropyl methylcellulose is also characterized by the viscosity of a 2 wt.% solution in water at 20 °C.
  • the 2% by weight hydroxypropyl methylcellulose solution in water is prepared and tested according to United States Pharmacopeia (USP 37,
  • Hypromellose pages 3296-3298. As described in the United States Pharmacopeia, viscosities of less than 600 mPa-s are determined by Ubbelohde viscosity measurement and viscosities of 600 mPa-s or more are determined using a Brookfield viscometer.
  • hydroxypropyl methylcellulose has a viscosity of 1,000 mPa»s or more; more preferably 2,000 mPa»s or more; and most preferably 3,000 mPa»s or more as a 2 wt.- % solution in water at 20°C.
  • hydroxypropyl methylcellulose has a viscosity of 70,000 mPa»s or less; more preferably 50,000 mPa»s or less, and most preferably 20,000 mPa»s or less.
  • the hydroxypropyl methylcellulose has a unique distribution of methyl groups on the anhydroglucose units such that [ s23/s26 - 0.2*MS(hydroxyalkyl) ] is 0.35 or less, preferably 0.32 or less, more preferably 0.30 or less, most preferably 0.27 or less, particularly 0.25 or less, and especially 0.23 or less.
  • [ s23/s26 - 0.2*MS(hydroxyalkyl) ] is 0.07 or more, more typically 0.10 or more, and most typically 0.13 or more.
  • the symbol " * " represents the multiplication operator.
  • the numerals 2, 3, and 6 refer to the carbon atoms on the anyhdroglucose units, defined as in structure I further above.
  • s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups
  • s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups.
  • the term "the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3- positions of the anhydroglucose unit are substituted with methyl groups” means that the 6- positions are not substituted with methyl; for example, they can be unsubstituted hydroxy groups or they can be substituted with hydroxypropyl groups or methylated hydroxypropyl groups.
  • the term "the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups” means that the 3-positions are not substituted with methyl; for example, they can be unsubstituted hydroxy groups or they can be substituted with hydroxypropyl groups or methylated hydroxypropyl groups.
  • Hydroxypropyl methylcellulose having a distribution of methyl groups on the anhydroglucose units such that [ s23/s26 - 0.2*MS(hydroxyalkyl) ] is 0.35 or less and a method of preparing it are described in International Patent Application, publication Nos. WO2012/051034 and WO 2012/173838.
  • a cellulose derivative selected from one or more MC, one or more HPMC, or a combination thereof, is referred to herein as component (a).
  • Bran is known as outer coverage of cereal grains. Along with germ, it is an integral part of whole grains and is often produced as by-product of milling in the production of refined grains. Bran is present in and may be milled from any cereal grain, including rice, corn (maize), wheat, oats, barley, rye and millet. Corn bran is preferred for producing the gellable degradation product that is used as component (b) of the composition of the present invention.
  • Component (b) of the composition of the present invention is a gellable degradation product made from bran.
  • Gellable degradation products made from bran and procedures for obtaining them are known in the art.
  • international patent application WO 97/19603 discloses a process wherein gellable degradation products made from bran are produced by treating bran with alkali to produce a slurry comprising soluble and insoluble degradation products of bran, separating the insoluble degradation products from the slurry and treating the separated insoluble product in the presence of alkali and an oxidizing agent to produce a gel, recovering the gel from the slurry and optionally drying the gel.
  • ground bran is preferably slurried with 5 to 25 wt.-% aqueous alkali solution, preferably sodium hydroxide or potassium hydroxide.
  • alkali treatment is preferably conducted at 75 to 150 °C while applying shearing.
  • the insoluble degradation products are preferably separated from the slurry by centrifugation or filtration, optionally with washing the solids with water.
  • the solids obtained in the first stage treatment are subjected to a second stage treatment with alkali.
  • the solids are preferably suspended in water at about 2 - 15 wt. % solids content and treated with aqueous alkali solution at a pH of 8 - 12.
  • an oxidizing agent such as hydrogen peroxide or sodium hypochlorite is used.
  • the amount of the oxidizing agent preferably is 1 to 25 %, more preferably 5 to 25%, by weight of the solids in the suspension.
  • the suspension is subjected to intensive shearing for 20 to 120 minutes at a temperature of 25 to 80 °C, more preferably of 40 to 70 °C.
  • the wet solids are separated from the suspension, preferably by centrifugation or filtration. The separated solids are preferably resuspended in water and washed.
  • the recovered solids consist of cellular debris in the form of a hydrated gel.
  • the hydrated gel is typically white or very light in color, has little or no flavor, a smooth texture, and a pH of the range of about 6 to 9.
  • the gel may be dried by any conventional means, such as drum drying, spray drying, warm air tray drying, or freeze drying.
  • the dried products are readily dispersible in water and can be rehydrated to give high viscosity gels.
  • the reconstituted gels are characterized by viscosities of up to 120,000 mPa-s and hydration capacities of up to at least about 25, that is they absorb at least about 24 times their weight in water.
  • WO 97/19603 discloses that the gels can be used as ingredients in meats such as hamburgers , in dairy products, such as cheeses, yoghurt and ice cream, and in baked goods.
  • Gellable degradation products from bran are commercially available from Z-Trim Holdings, Inc, USA, under the trademark Z-Trim, and preferably under the trademark Z- Trim corn fiber.
  • Z-Trim Holdings, Inc, USA under the trademark Z-Trim, and preferably under the trademark Z- Trim corn fiber.
  • the combination of (a) one or more cellulose derivatives selected from one or more methylcelluloses, one or more hydroxypropyl methylcelluloses, and combinations thereof, and (b) a gellable degradation product made from bran is useful for improving one or more of the properties of a food composition selected from cohesion, firmness, juiciness, freeze thaw stability or texture; resistance to shrinking during cooking, or boil-out control.
  • the combination of the components (a) and (b) is particularly useful for improving the cohesion and/or firmness of a food composition.
  • the weight ratio between components (a) and (b) in the composition of the present invention is at least 0.2 : 1, preferably at least 0.3 : 1, more preferably at least 0.5 : 1, even more preferably at least 0.75 : 1, and most preferably at least 0.9 : 1.
  • the weight ratio between components (a) and (b) in the composition of the present invention is up to 5 : 1, preferably up to 3 : 1, more preferably up to 2 : 1, even more preferably up to 1.3 : 1, and most preferably up to 1.1 : 1.
  • a weight ratio between components (a) and (b) of about 1 : 1 is particularly preferred.
  • Preferred as component (a) is methylcellulose, more preferred a methylcellulose having the quotient s23/s26 as described further above.
  • Preferred as component (b) is a gellable degradation product made from corn bran.
  • the amount of component (a) is, by weight based on the weight of the composition, 0.1% or more, more preferably 0.2% or more; even more preferably 0.3% or more, and most preferably 0.4% or more.
  • the amount of component (a) is, by weight based on the weight of the composition, 3.0 % or less, preferably 2.0% or less; even more preferably 0.8 % or less; and most preferably 0.6 % or less.
  • the amount of component (b) is, by weight based on the weight of the composition, 0.1% or more, more preferably 0.2% or more; even more preferably 0.3% or more, and most preferably 0.4% or more.
  • the amount of component (a) is, by weight based on the weight of the composition, 3.0 % or less, preferably 1.5% or less; even more preferably 1.2 % or less; and most preferably 0.75 % or less.
  • the composition of the present invention comprises water.
  • the amount of water, by weight based on the composition is 20% or more; more preferably 30% or more; even more preferably 40% or more; and most preferably 50% or more.
  • the amount of water, by weight based on the composition is 80% or less; more preferably 70% or less.
  • the composition of the present invention comprises one or more proteins.
  • Proteins are molecules that contain chains of amino acid residues. Proteins contain 30 or more residues of amino acids. Proteins that have been removed from a plant are known as plant proteins. Preferred proteins are plant proteins; more preferred are proteins from soy, proteins from wheat, and combinations thereof. Other preferred proteins are meat proteins.
  • the amount of proteins, by weight based on the weight of the composition is 2% or more, more preferably 5% or more; and most preferably 10% or more.
  • the amount of proteins, by weight based on the weight of the composition is 40% or less; more preferably 30% or less; and most preferably 20% or less.
  • the composition of the present invention is a processed meat product, it preferably comprises one or more animal fats or oils.
  • Animal fats or oils are known; they are esters derived from glycerol and three fatty acids. Pork fat, chicken fat, and cow fat is preferred.
  • the amount of animal fat, by weight based on the processed meat product is 5% or more; more preferably 10% or more; even more preferably 15% or more.
  • the amount of animal fat, by weight based on the processed meat product is 40% or less; more preferably 30% or less, and more preferably 25% or less.
  • the composition of the present invention comprises one or more sugars.
  • sugar refers to monosaccharides and disaccharides.
  • Preferred sugars are sucrose, fructose, glucose (also known as dextrose), and combinations thereof.
  • the amount of sugar is, by weight based on the weight of the composition, 0.1% or more; more preferably 0.2% or more; and most preferably 0.3% or more.
  • the amount of sugar is, by weight based on the weight of the composition, 5% or less; more preferably 3% or less; and most preferably 1% or less.
  • the composition of the present invention comprises sodium chloride.
  • the amount of sodium chloride is, by weight based on the weight of the composition, 0.05% or more; more preferably 0.1% or more; and most preferably 0.2% or more.
  • the amount of sodium chloride is, by weight based on the weight of the composition, 5% or less; more preferably 2% or less; even more preferably 1% or less; and most preferably 0.5% or less.
  • the composition of the present invention comprises one or more vegetable oils.
  • Vegetable oils are compounds that have been removed from plants.
  • Vegetable oils are triglycerides, which have the structure of tri-esters of carboxylic acids with glycerol. In vegetable oils, each residue of the carboxylic acids has 12 or more carbon atoms.
  • the amount of vegetable oils is, by weight based on the weight of the composition, 1% or more; more preferably 2% or more.
  • the amount of vegetable oils is, by weight based on the weight of the composition, 20% or less; more preferably 10% or less.
  • the composition of the present invention comprises gluten.
  • the amount of gluten is, by weight based on the weight of the composition, 1% or more; more preferably 2% or more.
  • the amount of gluten is, by weight based on the weight of the composition, 10% or less; more preferably 5% or less.
  • Components (a) and (b) of the composition of the present invention i.e., (a) one or more cellulose derivatives selected from one or more methylcelluloses, one or more hydroxypropyl methylcelluloses, and combinations thereof, and (b) a gellable degradation product made from bran, are preferably incorporated in solid food compositions, particularly in solid food compositions designed to be heat-treated, such as food compositions to be fried, roasted, grilled, cooked, baked or poached.
  • Preferred food compositions are vegetable, meat, fish and soy patties and balls, vegetable, meat, fish and soy sausages, shaped vegetable, meat, fish and soy products, reformed seafood; reformed cheese sticks; onion rings; pie filling; pasta fillings, heated and baked sweet and savory fillings, starch based fried, baked, grilled, roasted, cooked, baked and poached products, meat analogues, shaped potato products, such as croquettes, pommes duchesses, hash browns, pancakes, waffles, and cakes; chewing sweets, pet foods; leavened and unleavened baked goods, such as breads; and the like.
  • the food composition is a proteinaceous food composition, particularly proteinaceous vegetarian food, such as soy sausages and patties, meatless meatballs and tofu turkey rolls.
  • the composition of the present invention either comprises no meat or else, if meat is present, comprises an amount of meat that is 0.1% or less by weight, based on the weight of the composition.
  • components (a) and (b) are typically admixed with foodstuffs during the process and formation of the compositions.
  • the food composition of the present invention can be a frozen shaped or pre-cut product, an uncooked premix or a shaped or pre-cut cooked product, such as a fried, roasted, grilled, cooked or poached product.
  • Components (a) and (b) in combination provide excellent stability of the food composition during and after cooking. The achieved stability is much higher than achieved with components (a) or (b) individually.
  • a portion of component (a) can be replaced by component (b) while still providing a high stability to food compositions during and after cooking. This is very surprising because component (b) alone provides no or insufficient stability to food compositions during and after cooking, as shown in the Examples. Partial replacement of the highly efficient but expensive component (a) is desirable.
  • a preferred use for the composition of the present invention is the formation of patties, such as soy patties.
  • a patty is a solid object that typically weighs from 50 grams to 500 grams.
  • Preferred patties have smallest dimension of 3 cm or less; more preferably 2 cm or less.
  • Preferred patties have circular, hexagonal, or square symmetry around the axis defined by the smallest dimension; more preferred is circular symmetry.
  • patties are formed by a process that takes place at temperatures between 5°C and 30°C.
  • the process of forming the patties includes bringing the ingredients of the composition of the present invention into contact with each other, then mechanically mixing to blend the ingredients.
  • portions of the resulting mixture are formed into patties.
  • patties are frozen, e.g., at a temperature of from -15° C to -20° C, after formation and prior to cooking.
  • patties are cooked after freezing. Cooking may be performed by any method that exposes the patties to elevated temperature sufficient to raise the internal temperature of the patty to 60°C or higher.
  • patties hold their shape when placed on a flat surface at 25°C for 10 minutes, after the completion of the cooking process.
  • processed meat products such as emulsified meat products, chopped meat products, pet food or ham.
  • processed meat means any meat which has been modified in order either to improve its taste or extend its shelf life. Methods of meat processing are salting, curing, fermentation, boiling, smoking or other processes. Processed meat products include, for example, bacon, ham, hotdogs, sausages, cold cuts (Aufisme), salami, corned beef, beef jerky, canned meat and meat-based sauces. Emulsified meat products, such as sausages are preferred.
  • the processed meat product preferably comprises beef, veal, pork, lamb, fish or poultry.
  • Components (a) and (b) are incorporated into the meat product before or during its processing.
  • processing means any individual step or a combination of steps that is or are applied in the production of processed meat products, such as mixing and/or chopping the components of the meat product to be prepared, heat treatment or freezing, or bringing the processed meat products into the desired shape.
  • the combination of components (a) and (b) is able to form a strong gel in the processed meat product. Hence, an increased structural stability or cohesion of the processed meat is achieved.
  • components (a) and (b) in the processed meat product allows higher water content in the processed meat product while still obtaining a similar consistency and texture as compared to a processed meat product that has a lower amount of water and that does not comprise components (a) and (b).
  • Processes for preparing processed meat products are known in the art.
  • the fat/water/liver emulsion typically is heated/cooked during the cutter procedure.
  • Sausages are prepared in a process where crushed ice/water, fat, meat, sodium chloride or sodium chloride with nitrite, additives such as caseinate, citrate, carbonate, phosphate or a mixture thereof, spices/seasonings and optionally coloring agents are mixed and processed.
  • Chopped meat products e.g. hamburgers
  • Components (a) and (b) can be mixed in a known manner with the other ingredients of the processed meat products before or during one or more processing steps.
  • Components (a) and (b) in combination provide excellent stability to solid food compositions, such as soy patties or processed meat products, during and after cooking.
  • a portion of component (a) can be replaced by component (b) while still providing a high stability to solid food compositions, such as patties or processed meat products during and after cooking. This is very surprising because component (b) alone provides no or insufficient stability to solid food compositions during and after cooking, as shown in the Examples. Partial replacement of the highly efficient but expensive component (a) is desirable.
  • Soy patties were prepared from the formulations listed in Tables 1 and 2 below. The amounts are percent by weight, based on the weight of the formulation.
  • Soyl ResponseTM 4401 soy protein from Dupont Corporation
  • Soy2 ResponseTM 4320 soy protein from Dupont Corporation
  • Oil vegetable oil
  • Flavor beef flavoring
  • Z-trim Corn a gellable degradation product made from corn bran and commercially available from Z-Trim Holdings, Inc, USA under the trademark Z-TrimTM Corn;
  • MethocelTM SGA16M methylcellulose from Dow Chemical Company having a methoxyl content of 27.5% - 31.5%, a viscosity of about 16,000 MPa»s, measured as a 2 wt.-% solution in water at 20°C, and a ratio s23/s26 of 0.26 - 0.32;
  • MethocelTM MX methylcellulose from Dow Chemical Company having a methoxyl content of 27.5% - 31.5%, a viscosity of about 50,000 MPa»s, measured as a 2 wt.-% solution in water at 20°C, and a ratio s23/s26 of 0.26 - 0.32.
  • the ingredients were mixed as follows. Gluten, MethocelTM SGA16M (if present), MethocelTM MX (if present), and Z-trim Corn (if present) were mixed as dry powders in a mixer. Water at 5°C was added, and the mixture was agitated with a whip attachment at medium speed until a uniform slurry was formed.
  • Flavoring, sugar, and NaCl were added, and the agitation continued for 1 minute at high speed.
  • Soyl was added, and the formulation was mixed for 5 minutes, continually pushing the mixture down on the sides of the container.
  • Soy2 was added, and the formulation was mixed for 5 minutes, continually pushing the mixture down on the sides of the container.
  • oil was added, and the formulation was mixed for 5 minutes, continually pushing the mixture down on the sides of the container.
  • the mixture was placed in a refrigerator at 5°C for 2 hours.
  • each patty 80 g of the mixture was placed into a cylindrical mold. Mold dimensions were 1 cm height and 9 cm diameter. Patties were then placed in a freezer at a temperature of -15 to -20°C until frozen, and then each patty was separately wrapped and re-placed into the freezer until testing.
  • Patties were removed from the freezer and cooked as follows. Frozen patties were placed in a lightly oiled (PAMTM cooking spray) 25.4 cm (10 inch) diameter frying pan on medium heat for 4 minutes on each side.
  • PAMTM cooking spray 25.4 cm (10 inch) diameter frying pan on medium heat for 4 minutes on each side.
  • One patty was heated at a time and immediately transferred to a texture analyzer to be tested at an internal patty temperature of 70°C to 75 °C. If the patties held their shape, they were tested for hardness (strength). The patty hardness was measured with a Texture
  • a patty resulted when using a combination of only 0.25 wt. % methylcellulose and 0.25 wt. % Z-trim Corn.
  • the patty was weak, but in view of the low amounts of methylcellulose and Z-trim Corn it is surprising that a patty was formed at all.
  • a strong patty was formed when using a combination of 0.5 wt. % methylcellulose and 0.5 wt. % Z-trim Corn.
  • the strength of the patty was nearly 4 times as high as the strength of a comparable patty when only 0.5 wt. % methylcellulose was used (compare Example 2 and Comparative Example C).
  • MethocelTM SGA16M is a highly efficient but quite expensive binder in food. Some consumers find that when large amounts of such methylcellulose are used in some food products, the result can be an undesirable feeling in the mouth. Partial replacement of the highly efficient but expensive MethocelTM SGA16M is desirable.
  • a strong patty was formed when using a combination of 0.5 wt. % methylcellulose and 0.5 wt. % Z-trim Corn.
  • the comparison between Comparative Example G and Example 3 shows that a portion of the methylcellulose, such as MethocelTM MX, can be replaced by Z-trim Corn while even achieving a higher cohesion and strength of the patty. Again, this finding is surprising because the use of Z-trim Corn alone does not show any binding effect at a concentration of 0.5 wt.% and a low binding effect at a concentration of 1.0 wt.% (see Comparative Examples A, E and F).
  • MethocelTM MX is a highly efficient but quite expensive binder in food. Some consumers find that when large amounts of such methylcellulose are used in some food products, the result can be an undesirable feeling in the mouth. Partial replacement of the highly efficient but expensive MethocelTM MX is desirable.
  • Beef Patties were prepared from the formulations listed in Table 3 below. The amounts are percent by weight, based on the weight of the formulation.
  • Soyl ResponseTM 4401 soy protein from Dupont Corporation
  • Soy3 Promine DS soy protein concentrate from Solae LLC
  • Flavoring Luzianne Cajun Seasoning from Reily Foods Co;
  • Methylcellulose-2 methylcellulose from Dow Chemical Company having a methoxyl content of 27.5% - 31.5%, a viscosity of about 95,000 mPa»s, measured as a 2 wt.-% solution in water at 20°C, and a ratio s23/s26 of 0.18-0.26.
  • Beef patties were produced as follows :_Ground beef (1/4 inch, i.e., 6 mm grind size) were blended with NaCl and flavoring for 2-3 minutes while the meat temperature was maintained between -2 °C and 1°C. Soyl and Soy3 were pre-hydrated with water at a weight ratio of (Soyl + Soy 3) / water of 1 / 2. Methylcellulose-2 and Z-trim corn were pre- blended as dry components and then blended together with an additional amount of water to achieve a total water content as listed in Table 3 below. The hydrated Soyl was added and the mixture was blended until uniform. The uniform blend of hydrated Soyl, Soy3
  • Methylcellulose-2 and Z-trim corn were blended with the ground beef. Beef patties were then formed with patty former, each having a weight of about 113 g. The patties were cooked in combi-therm steam injection oven at 177°C about 10 minutes (to an internal temperature of 74°C). The cooked patties were cooled on wire rack and then were frozen and packaged in bags at -20°C.
  • Example 4 illustrates that the composition of the present invention comprising components (a) and (b) in combination is suitable for producing processed meat products of reduced percentage of lean meat while still maintaining the strength of the benchmark product.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne une composition qui comprend (a) un ou plusieurs dérivés de cellulose choisis parmi une ou plusieurs méthylcelluloses, une ou plusieurs méthylcelluloses d'hydroxypropyle, et des combinaisons de ceux-ci, et (b) un produit de dégradation gélifiable à base de son, le rapport pondéral entre les composants (a) et (b) étant de 0,2 : 1 à 5 : 1. La composition est utile pour augmenter la cohésion d'aliments solides, tels que des galettes de soja ou des produits transformés à base de viande.
PCT/US2017/067169 2017-01-06 2017-12-19 Mélanges d'un dérivé de cellulose et d'un produit de dégradation à base de son Ceased WO2018128796A1 (fr)

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997019603A1 (fr) 1995-11-28 1997-06-05 The United States Of America, Represented By The Secretary Of Agriculture Gels fibreux alimentaires pour la preparation d'aliments a teneur calorique reduite
US20100112187A1 (en) 2006-03-03 2010-05-06 Specialty Protein Producers, Inc. Methods of separating fat from soy materials and compositions produced therefrom
WO2012051034A1 (fr) 2010-10-12 2012-04-19 Dow Global Technologies Llc Nouveaux éthers de cellulose et utilisation de ceux-ci
WO2012173838A1 (fr) 2011-06-14 2012-12-20 Dow Global Technologies Llc Composition alimentaire comprenant un éther de cellulose
US20130052324A1 (en) * 2009-10-09 2013-02-28 Shri K. Sharma Low Fat Whippable Emulsions With Dietary Fibers
WO2013059064A1 (fr) 2011-10-19 2013-04-25 Dow Global Technologies Llc Procédés et compositions pour induire la satiété
WO2014168914A1 (fr) * 2013-04-12 2014-10-16 Dow Global Technologies Llc Polysaccharides solubles dans l'eau d'appétibilité améliorée
WO2016010751A1 (fr) * 2014-07-16 2016-01-21 Dow Global Technologies Llc Procédé de traitement de surfaces de produits alimentaires à l'aide de bactériophages

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997019603A1 (fr) 1995-11-28 1997-06-05 The United States Of America, Represented By The Secretary Of Agriculture Gels fibreux alimentaires pour la preparation d'aliments a teneur calorique reduite
US20100112187A1 (en) 2006-03-03 2010-05-06 Specialty Protein Producers, Inc. Methods of separating fat from soy materials and compositions produced therefrom
US20130052324A1 (en) * 2009-10-09 2013-02-28 Shri K. Sharma Low Fat Whippable Emulsions With Dietary Fibers
WO2012051034A1 (fr) 2010-10-12 2012-04-19 Dow Global Technologies Llc Nouveaux éthers de cellulose et utilisation de ceux-ci
WO2012173838A1 (fr) 2011-06-14 2012-12-20 Dow Global Technologies Llc Composition alimentaire comprenant un éther de cellulose
WO2013059064A1 (fr) 2011-10-19 2013-04-25 Dow Global Technologies Llc Procédés et compositions pour induire la satiété
WO2014168914A1 (fr) * 2013-04-12 2014-10-16 Dow Global Technologies Llc Polysaccharides solubles dans l'eau d'appétibilité améliorée
WO2016010751A1 (fr) * 2014-07-16 2016-01-21 Dow Global Technologies Llc Procédé de traitement de surfaces de produits alimentaires à l'aide de bactériophages

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
"Flavor and Texture Characteristics of Foods Containing Z-Trim Corn and Oat Fibers as Fat and Flour Replacers", CEREAL FOODS WORLD, vol. 42, no. 10, October 1997 (1997-10-01), pages 821 - 825
K WARNER ET AL: "Flavor and texture characteristics of foods containing Z-trim corn and oat fibers as fat and flour replacers", CEREAL FOODS WORLD, vol. 42, no. 10, 1 October 1997 (1997-10-01), US, pages 821 - 825, XP055457924, ISSN: 0146-6283 *

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