Method for producing hydrocolloid with improved water-binding ability

Abstract

The invention relates to a method for producing a hydrocolloid with an improved water-binding ability in which the hydrocolloid is treated in a mixture with water in a high pressure homogenization process at at least 100 MPa.

Claims

1. A process for increasing or stabilizing water binding capacity of carrageenan, comprising: applying a pressure difference of at least 200 MPa across at least one nozzle to an initial mixture including carrageenan with water, wherein the initial mixture of the carrageenan with the water contains 2 to 4 wt.-% of carrageenan, wherein the initial mixture of the carrageenan with the water is subjected to at least a dissolution temperature of the carrageenan in the water; releasing the pressure difference across the at least one nozzle to provide a treated mixture including the carrageenan having an increased or stabilized water binding capacity than in the initial mixture.

2. The process according to claim 1, comprising cooling the treated mixture to form a gel, wherein the carrageenan in the gel has lower syneresis and/or higher gel strength than in the initial mixture.

3. The process according to claim 1, wherein the pressure difference is released in at least two stages through at least two nozzles and a pressure difference of at least 1 MPa is released through each of the nozzles.

4. The process according to claim 3, wherein the pressure difference that is released through each of the nozzles is a pressure of at least 5 MPa.

5. The process according to claim 1, wherein the initial mixture comprises the carrageenan with at least one of xanthan, starch, agar-agar, alginate, locust bean gum, guar gum, pectin, cellulose, carboxymethyl cellulose, methylcellulose or hydroxymethyl cellulose.

6. The process according claim 1, wherein the initial mixture comprises suspension or a solution of the carrageenan.

7. The process according to claim 1, wherein the initial mixture has a temperature of at least 55° C. due to the applying and releasing.

8. The process according to claim 1, wherein the initial mixture has a temperature of up to 90° C. due to the applying and releasing.

9. The process according to claim 1, comprising drying the treated mixture of the carrageenan with water subsequent to the releasing by spray drying or fluidized bed drying.

10. A process for creating a food mass including the treated mixture provided by the process according claim 1, comprising mixing the treated mixture into a food mass subsequent to the releasing.

11. The process according to claim 1, wherein the initial mixture comprises a 3 wt.-% mixture of the carrageenan in water having a temperature of 30° C.

Description

(1) The process is now explained in greater detail by way of examples in which κ-carrageenan as a representative hydrocolloid was high pressure homogenized and as a comparison (control, untreated) the original κ-carrageenan of the same batch was used, respectively, which was not high pressure homogenized. Therein,

(2) FIG. 1 shows measurement values for the syneresis of gels of the carrageenan produced according to the invention and of gels of the original carrageenan for comparison (untreated), and

(3) FIG. 2 shows measurement values for the storage modulus of cooked sausage having a content of carrageenan produced according to the invention and for comparison for cooked sausage with untreated carrageenan (control).

EXAMPLE 1: PRODUCTION OF HYDROCOLLOID HAVING AN INCREASED WATER BINDING CAPACITY

(4) As an example for a hydrocolloid, kappa-carrageenan (κ-carrageenan), obtainable from Eurogum A/S, Herlev, Denmark, was manually dispersed to 3 wt.-% in tap water. The water temperature was chosen such that following build-up and release of pressure at least the dissolution temperature of this hydrocolloid of 55° C. was reached. The dispersion was high pressure homogenized over a pressure difference of 100 MPa, 200 MPa or 300 MPa. For this, a high pressure homogenizer (Stansted Fluid Power, Great Britain, Model FPG11300:350) was utilised, which releases the pressure difference of the carrageenan in water across two consecutive high pressure valves as nozzles. By the process the mixture of carrageenan in water at a pressure difference of 300 MPa was warmed from an initial ca. 20° C. to ca. 70° C., which was measured after the passage through the nozzles. The solution of the treated carrageenan obtained was allowed to cool to room temperature.

(5) The immobilisation of water of the treated carrageenan, and for comparison of the originally utilised carrageenan that was warmed to ca. 70° C. for producing a solution by means of a heat exchanger, was measured by centrifugation. For this, solidified gels with 2, 3, 4 or 5 wt.-% carrageenan in water were each centrifuged at 20° C. for 10 min at 10000×g. Subsequently, the water removed by centrifugation was withdrawn, weighed and considered as non-immobilised water.

(6) Proportion of Water Removed from Gel by Centrifugation in g/100 g Total Water Content of the Gel:

(7) TABLE-US-00001 homogenization concentration of pressure κ-carrageenan (wt./wt.) (MPa) 2% 3% 4% 5% without (control) 8.37 6.75 6.63 8.66 100 6.77 6.69 5.34 3.11 200 4.36 1.73 4.89 3.10 300 3.35 2.87 4.07 5.79

(8) It becomes clear that the proportion of water removable by centrifugation, which therefore is not immobilized in the gel network, is higher in gels having the original, respectively untreated carrageenan (control) than in the gels of the carrageenan high pressure-homogenized according to the invention. At a homogenization pressure of at least 200 MPa or 300 MPa, especially in 2% and 3% gels, the proportion of water removable by centrifugation is clearly lower than in the control gel.

(9) By choosing a suitable initial temperature of the mixture of hydrocolloid and water prior to application of the pressure difference, which is released subsequently during the high pressure homogenization, the immobilization of water by the treated hydrocolloid can be influenced. The following table shows that the proportion of water removable by centrifugation is reduced in 3 wt.-% gels (20° C., 10000×g, 10 min) of the same k-carrageenan at high pressure homogenization for lower temperatures of the initial mixture for the high pressure homogenization.

(10) TABLE-US-00002 pressure difference, resp. homogenization pressure initial temperature of the solution (MPa) 20° C. 30° C. 40° C. 50° C. 100 10.03 6.69 3.40 4.32 200 3.01 1.73 2.26 3.82 300 2.00 2.87 4.63 n.m.* *not measured

(11) By way of the example of κ-carrageenan in gels of the hydrocolloids treated according to the invention a reduction of the liberation of water during storage shows, also referred to as syneresis. The syneresis is regarded a consequence of the water immobilization diminishing during the storage, caused by structural changes in the gel. Following the cooling of gel of water and 3 wt.-% κ-carrageenan treated according to the invention, and for comparison of gels having 2, 3 and 4 wt.-% of the original κ-carrageenan, there is shown a significantly lower syneresis for the gel of hydrocolloid treated according to the invention. For this, the cooled gels that were formed were stored in closed vessels at 5° C. in a refrigerator for at maximum 4 weeks. For determination of the syneresis one gel each was carefully removed from the vessel after 1 week each and the weight of the escaped water on the bottom of the vessel was determined. Therein, for each measurement a separate vessel having a gel was only utilized once and was subsequently discarded so that each measurement is independent from the others. The syneresis was calculated in wt.-% in relation to the initial total mass of each gel (ca. 120 g).

(12) FIG. 1 shows the measurement values for 3 wt.-% gels of original k-carrageenan (untreated) and of k-carrageenan that was high pressure-homogenized according to the invention at 200 MPa. The measurement values clearly show that κ-carrageenan treated according to the invention has a considerably reduced syneresis after 1 day for up to at least 4 weeks in contrast to gels of original, untreated κ-carrageenan.

(13) The proportion of the water bound more stably by the hydrocolloid was quantified by way of the humidity that could not be freezed out, which was determined by means of the dynamic differential calorimetry (DSC). Therein, the gel of 3% of the originally used carrageenan or the gel of 3% of the carrageenan high pressure-homogenized according to the invention was frozen at −60° C. and subsequently the quantity of heat necessary for thawing was measured in a DSC-apparatus. The mass of water that was solidified up to the temperature of −60° C. and correspondingly thawed could be determined using the known freezing enthalpy of water. The mass of water that was not solidified to ice crystals was regarded as firmly bound water. The amount of firmly bound water was ca. 3% in the gel of the used original carrageenan, ca. 5 to 10% in the gel of the carrageenan high pressure-homogenized according to the invention.

Comparative Example: Homogenization of κ-Carrageenan Solution at 4 MPa or 8 MPa

(14) As a comparison, κ-carrageenan was mixed to 2 wt.-% or 3 wt.-% in tap water and was warmed to 90° C. for the complete dissolution. This solution was homogenized by means of a homogenizer (APVB) over a pressure difference of 4 MPa, respectively 8 MPa, subsequently bottled and allowed to cool, then stored at 5° C. The measurement of the immobilisation of water was done by centrifugation at 10000×g for 10 min as described in Example 1. The following table shows that by this homogenization the proportion of water separable by centrifugation only increases.

(15) TABLE-US-00003 concentration pressure 2% solution 3% solution without pressure 8.37 6.75 4 MPa 8.0 9.2 8 MPa 10.9 7.9

(16) In comparison to the gels that were produced by the high pressure process in Example 1, the gels of the K-carrageenan that was homogenized over a pressure difference of 4 or 8 MPa, show more water separable by centrifugation, which corresponds to a clearly lower immobilization of water.

EXAMPLE 2: COOKED HAM WITH CARRAGEENAN

(17) A cooked ham was produced with the following composition:

(18) shoulder (sheer, pork) 5.000 kg

(19) water/ice 2.412 kg

(20) nitrite curing salt 0.160 kg

(21) dextrose 0.360 kg

(22) κ-carrageenan 0.040 kg

(23) Na-diphosphate 0.024 kg

(24) Na-ascorbate 0.004 kg

(25) total mass 8.000 kg

(26) For a cooked ham with hydrocolloid produced according to the invention, κ-carrageenan was used that was high pressure homogenized at 200 MPa according to Example 1, and for comparison the original carrageenan (control).

(27) The carrageenan solution produced by the process according to the invention was spray dried with addition of dextrose (90% dextrose, 10% carrageenan) as carrier. The total mass of dextrose in the cooked ham was adjusted to the same for κ-carrageenan treated according to the invention and for original κ-carrageenan.

(28) The meat was initially size-reduced by means of a combination of a rough-cutter, knife and pre-cutter to approximately 4 cm. The other ingredients were stirred in the ice water to a brine and together with the pre-size reduced meat were given into a conventional tumbler (horizontal rotation axis of drum, make MGH-20, company Valkona) and tumbled therein for 3 h at 20 rpm and 4° C. The tumbled meat mixture was filled into sterile casings having a diameter of 90 mm and these are subsequently scalded in a vat at 78° C. until reaching a core temperature of 72° C.

(29) After scalding, the cooling initially was in ice water and thereafter overnight in a cold store at 4° C. The next day the casing was removed and cooking losses were determined by way of the drained weights. The values are represented in the following table:

(30) Cooking Losses of Cooked Ham with κ-Carrageenan Treated According to the Invention and for Comparison with Untreated Carrageenan:

(31) TABLE-US-00004 treatment of the mass of bacon (kg) cooking loss carrageenan repetition gross net absolut (g) relative high pressure- 1 1.776 1.770 6 0.34% homogenized 2 1.576 1.571 6 0.31% without (control) 1 1.905 1.876 29 1.52% 2 1.883 1.852 31 1.67%

(32) The results show that for the carrageenan treated according to the invention the cooking loss in cooked ham is significantly reduced, resulting in a clearly increased yield and respective economic advantages for the user. In combination with the lower syneresis it is to be expected that the hydrocolloid that is high pressure-homogenized according to the invention also results in a more stable storage, respectively in a higher quality of the meat product.

EXAMPLE 3: COOKED SAUSAGE WITH CARRAGEENAN

(33) Cooked sausage was produced by a process that was adapted to industrial production using the following recipe, one time using 200 MPa high pressure-homogenized κ-carrageenan, produced according to Example 1, and one time using original κ-carrageenan (control), wherein the total mass of κ-carrageenan in water in each case was the same:

(34) TABLE-US-00005 proportion in the recipe (kg) using carrageenan according component control to the invention liver 2.000 2.000 pork meat S II 2.000 2.000 pork meat S V 3.500 3.500 bacon of pork S VIII 1.500 1.500 water (95° C.) 0.980 0.333 salt 0.180 0.180 carrageenan solution (3% w/w) — 0.667 carrageenan powder 0.020 total 10.180  10.180

(35) In both batches the meat was each initially cooked at 95° C. in a bag. Thereafter the complete contents of the bag at approximately 90° C. was introduced into a mincer and by this minced to a size of 2 mm. The carrageenan solution having a temperature of ca. 55 to 60° C. in combination with the additional water was dosed into the cutter. When utilizing the carrageenan powder (control), this was given into the cutter together with water. Subsequently, each mixture was finely cuttered, wherein in the end a temperature of ca. 70° C. resulted. In parallel to cuttering the meat the liver was cuttered at 4° C. together with the salt in a second device until bubbly and at 45° C. was added to the meat in the first cutter. Cuttering was continued so long until the liver was completely finely distributed. This mass was filled into liver sausage casings and scalded in a water bath of 78° C. to a core temperature of 72° C. The cooling of the sausages was firstly done in ice water and thereafter overnight in a cold store at 4° C.

(36) The finished sausages were subsequently temperature controlled to 7° C. and at this temperature were rheological by measured by means of oscillation in a frequency range between 0.1 and 10 Hz. For this a cone-plate-system having a diameter of 4 cm and a cone angle of 4° was used. In this measurement method amplitudes are selected to be so small that the gels are loaded only in the linear viscoelastic range and the structures are not destroyed thereby. The storage modulus G′ measured is a measure for the strength of the gels.

(37) The result of these measurements is depicted in FIG. 2. The higher strength of the cooked sausage of the κ-carrageenan according to the invention (HPH-solution) is clearly seen in contrast to the sample of the untreated κ-carrageenan (control). The increase in strength of ca. 29% that can be reached with the κ-carrageenan according to the invention illustrates the savings potential in the addition of K-carrageenan that can be reached by the process according to the invention.