WO2009080860A1 - Natural mashed potato stabilised using a mixture of cryoprotectors and method for developing same - Google Patents

Natural mashed potato stabilised using a mixture of cryoprotectors and method for developing same Download PDF

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Publication number
WO2009080860A1
WO2009080860A1 PCT/ES2008/070239 ES2008070239W WO2009080860A1 WO 2009080860 A1 WO2009080860 A1 WO 2009080860A1 ES 2008070239 W ES2008070239 W ES 2008070239W WO 2009080860 A1 WO2009080860 A1 WO 2009080860A1
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Prior art keywords
potato
mixture
xanthan gum
mashed
polysaccharide
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PCT/ES2008/070239
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Spanish (es)
French (fr)
Inventor
Wenceslao CANET PARREÑO
Mª Dolores ALVAREZ TORRES
Cristina Fernandez Fraguas
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Consejo Superior De Investigaciones Cientificas
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Publication of WO2009080860A1 publication Critical patent/WO2009080860A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
    • A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/13—Mashed potato products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen

Definitions

  • This invention has its application within the industry dedicated to the treatment of food products, especially within the industry dedicated to the treatment of potato-based foods.
  • Plant-based foods constitute one of the most important product categories in terms of volume consumed, nutritional contribution and sensory attributes.
  • the different ways in which they are consumed, from the fresh product, to the one subjected to a conventional preparation (purees, salads, sautéed desserts, elaborated desserts) or products subjected to a more or less intense transformation and / or conservation process (opening, freezing ) always present the texture as one of the qualitative attributes of greater intrinsic importance, since related to the sense of touch, it includes from the desirable sensations of turgidity and juiciness of a fresh fruit to the undesirable ones of flouriness or fibrosity of a poorly processed product .
  • freezing is commonly accepted as the most satisfactory method for long-term food preservation, correctly applied allows to maintain the attributes of initial quality and nutritional value of the food, appreciating only differences in the texture with respect to the fresh or previously processed product that is frozen, being of special interest to adapt and optimize the processes in which the freezing is used in order to obviate its negative effect on the final texture of the products.
  • a strategy to minimize the damage caused by freezing and thawing is the addition of cryoprotectants that interact with water, decreasing the growth rate of ice crystals, altering their shape and offering protection against their harmful effects.
  • Polysaccharides and proteins are two types of biopolymers that are added in the food industry to different products for purposes such as controlling the structure, texture and stability during processing; both have a cryoprotective effect to face specific needs such as the improvement of texture.
  • polysaccharides are particularly characterized by their water retention capacity, while proteins are mainly attributed to emulsifying and foaming properties.
  • Carrageenans are a natural product extracted from red seaweed of the Rhodophyceae class by various techniques. It is widely used in the food industry (E-407) as a gelling agent, thickener, emulsifier and stabilizer. There are 6 types of carrageenans: iota, kappa, lambda, nu, mu, and psi. The three main ones, important for the industry, are kappa, iota and lambda carragenato. The first two are gelling agents, while the last is a thickener. Carrageenan solutions below 3% can form, in the absence of ions, high viscosity gels.
  • Carrageenan is used as a food additive as it is recognized as an additive for low-calorie foods. It can gel with K + and Ca 2+ ions and give rise to very elastic gels. A particularity they present is that they exhibit synergistic effects with proteins.
  • the carotagenatos of the type iota and kappa have incorporated in percentages of 0.1-1% in chopped products such as hamburgers and fresh sausages, as well as in emulsified products. In general, they improve the textural properties of the product and, above all, the binding properties.
  • the exact chemical structure of the carrageenan depends on the type of algae and process used. Its molecular structure allows, according to the extraction, refinement and purification treatment of the algae, the obtaining of products with substantially different properties. Traditionally the different types of carrageenans are classified according to their particular molecular structure and effect on the final product:
  • Kappa form strong and rigid gels. Iota: mix with water or milk to form weak gels, without syneresis and elastic. It has a thixotropic behavior (stable to its mechanical destruction) and is stable to freeze / thaw cycles. Sodium salt is soluble in cold water.
  • kappa-carrageenans are used by the food industry for different products (mainly dairy) for purposes such as forming network structures through interactions that are established between the casein present in them and the double helices of the polysaccharide.
  • Xanthan gum is an exopolysaccharide produced by the bacterium Xanthomonas camprestris and its structure is formed by a skeleton of D-glucose units linked together by ⁇ bonds (1-4), identical to those present in cellulose.
  • ⁇ bonds 1-4
  • One in two glucoses is linked by an ⁇ 1-3 bond to a side chain formed by two hands with a glucuronic acid between them.
  • ⁇ bonds 1-4
  • One in two glucoses is linked by an ⁇ 1-3 bond to a side chain formed by two hands with a glucuronic acid between them.
  • Around half of the terminal tricks of the side chain are attached to a pyruvate group, and 90% of the trusses closest to the central chain are acetylated in carbon 6. Its molecular weight is very high, of the order of one million units of atomic mass (urn).
  • xanthan gum can be found forming single helices and double helices, with the lateral chains located towards the outside, where the different chains are joined by hydrogen bonds through the lateral branches. Due to its chemical structure, xanthan gum has the following characteristics: high solubility in both cold and hot water, a high viscosity with small concentrations of 1%; Furthermore, it is not influenced to a large extent by temperature, pH or high concentrations of salts; and also has a very marked pseudoplastic behavior.
  • the kappa-carrageenan forms thermo-reversible gels while the xanthan gum is not capable of forming gels by itself, but it does when mixed with another polysaccharide; both exhibit high water retention capacity.
  • Caseinates are resistant to heating, much more than most proteins. They are used in food technology primarily for their property of interacting with water and fats, which makes them good emulsifiers, especially in confectionery, confectionery and preparation of cookies and breakfast cereals, replacing milk, Ia They have some of their properties. In general they improve water retention, making the products that should be fried retain less oil. They allow obtaining low-calorie margarines by emulsifying a greater amount of water in the fat, base of this product. Caseinates are also used as emulsifiers in the manufacturing industry of meat products, sausages and cold cuts, due to their resistance to heat, adhesiveness and ability to impart juiciness to the product. They are useful for replacing phosphates at least in part.
  • Sodium caseinate is soluble in water, while calcium is not, and is also used primarily for its property of interacting with water.
  • food products include in their composition both types of biopolymers (polysaccharides and proteins) in the form of mixtures with multiple components making it difficult to clarify the role that proteins and polysaccharides play separately in terms of their functional properties.
  • the mashed potato invented contains natural starch from the potato, foreseeably denatured milk protein, water, salt and a mixture of cryoprotectants based on a polysaccharide of the xanthan gum type linked to another polysaccharide (kappacarragenate) or a protein ( sodium caseinate). This shows that complex interactions between components determine its organoleptic characteristics, as a result of synergism or phase separation phenomena.
  • any publication or Patent of Invention has been found in the state of the art that contemplates the elaboration of mash made from potato tubers, frozen, and that after its preservation to the frozen state, it is defrosted and heated in a microwave providing the desirable organoleptic characteristics provided by an optimally processed product.
  • the cryoprotectants were added to the final products already made at room temperature; This makes it unlikely that the adequate dissolution and mixing of the cryoprotectants in the purees will be achieved on the one hand and, on the other, the temperature required for the added ingredients to exhibit their potential thickening and / or stabilizing properties.
  • the author resorts, in both cases, to a defrosting of the products at room temperature (pp. 870 and 858, respectively), so that again it is necessary to imply that the purees were not exposed to the temperatures necessary for that, for example, polysaccharides that possess gelling properties could exhibit this characteristic and, consequently, their parallel effect on sensory quality and, mainly, on the texture of these plant products.
  • the present invention describes a process for the preparation of mashed potatoes by reason of (by) a miscellaneous (combined) treatment that involves cooking, freezing, preservation to the frozen state and defrosting-heating by reason of energy of microwave to an optimum final temperature for consumption between 50 and 55 0 C; This guarantees that the product is subjected at different stages of its processing to a wide range of temperatures, both positive and negative, which are clearly conclusive of the rheological characteristics, texture and final sensory quality of the product object of the invention.
  • JP3768983-B2 (April 19, 2006), entitled “Manufacture of starch- containing foodstuffs eg hull shark and mashed potatoes, involves gelatinizing raw material containing starch, freezing raw material by applying pulse magnetic field and thawing ", the inventors (Doku-N and Niss-C) describe a method for manufacturing food products containing starch among which is a mashed potato.
  • the preparation procedure includes the gelatinization stages of the fresh material and a dehydration process based on freezing by magnetic pulses followed by defrosting.
  • German Invention Patent DE19610725 (Date: September 25, 1997) and entitled "Storable solid precooked mashed potato product - made by incorporating extra starch into paste made by heating and mashing potato", the inventor (Wernsing H) describes a product of Potato-shaped potato made from heated and crushed tubers to form a dough to which starch is added to ensure its stabilization during storage at refrigeration temperature. A product similar to a solid flour is obtained that can be consumed in the form of slices.
  • Patent No. 0 SU730339-A (Date: April 30, 1980) invented by Zaletskii VN, Kovganko AL and Zaletskaya BG, and whose title is "Granulated dry mashed vegetables eg potatoes - prepd.
  • freezing before granulation and de -freezing before drying describes the preparation of different granulated vegetable purees, including potatoes, which are initially manufactured in a traditional way, but which are crushed with the formation of fibers that are cooled, granulated and dried.
  • the process includes a freezing operation prior to the granulation of the product and a defrosting prior to drying.
  • An object of the present invention constitutes a frozen mashed potato, hereinafter called mashed potatoes of the invention characterized by jointly comprising the constituent forms of a conventional mashed potato, the potato used is natural, and a mixture of Cryoprotectants in powder form comprising at least one polysaccharide, preferably the xanthan gum together with i) a second polysaccharide, or ii) a protein
  • a particular case of the invention is that the total concentration of the mixture of cryoprotectants ranges between 2 and 4 g kg "1 .
  • the concentration of the constituents of the mixture of cryoprotectants, xanthan gum bound to the kappa-carrageenan polysaccharide preferably comprises between 2.5 and 3.5 g kg "1 .
  • the concentration of the constituents of the mixture of cryoprotectants, xanthan gum bound to the sodium caseinate protein preferably comprises between 2.5 and 3.5 g kg "1.
  • Another object of the invention It constitutes the procedure for obtaining the mashed potatoes of the invention, hereinafter the method of the invention, and which comprises the following steps (see examples 1 and 2):
  • the present invention describes a natural mashed potato stabilized by the addition of a mixture of cryoprotectants formed by a xanthan gum-type polysaccharide linked to a polysaccharide (kappa-carrageenan) or to a protein (sodium caseinate) at a total concentration ranging from 2 to 4 g kg "1 , preferably between 2.5 and 3, 5 g kg "1 in both cases, making this protection evident so that the mashed potatoes can be frozen in the specific conditions for it.
  • the mashed potatoes are vacuum packed, which guarantees a stabilized product that can be stored in the frozen state for more than 1 month. Subsequently, this mashed potato is thawed and heated in the microwave, exhibiting, as a consequence of the established cryoprotective effect, organoleptic characteristics similar or superior to that of the products currently marketed, and even those of a freshly prepared mashed potato from a conventional culinary preparation.
  • the procedure for the preparation and stabilization of said natural mashed potatoes object of the invention has been established, consisting of adding to the rest of the constituents forms of a mashed potatoes [potato tubers cv.
  • cryoprotectants consisting of solutes in the form of powder comprising at least one polysaccharide, as is the case of the xanthan gum added together with: i. - another / a polysaccharide, such as kappa-carrageenan, both added in individual 1: 1 concentrations, preferably 1 to 2 g kg "1 , or ii. - a protein, such as sodium caseinate, both also added in 1: 1 concentrations. individual preferably 1 to 2 g kg "1 .
  • Sodium caseinate is used primarily for its property of interacting with water.
  • the kappa-carrageenan of i) forms thermo-reversible gels, while the xanthan gum is not capable of forming gels by itself, but if does when mixed with another polysaccharide; both exhibit high water retention capacity
  • cryoprotectants have allowed, in the light of their incorporation, to inhibit the deterioration of the texture due to phenomena of syneresis and instability induced by the freezing process, so that the mashed potatoes of this invention, presents after freezing by forced convection of liquid nitrogen vapors and microwave defrosting, rheological properties and, therefore, optimal and standardized texture and organoleptic characteristics.
  • xanthan gum as a fundamental element in the cryoprotectant mixture provides an element that supports the freezing-thawing processes very well, in addition to providing high creaminess in the final product due to the pseudoplastic character that it presents in solution, giving it a less gummy sensation in the mouth than other gums with Newtonian behavior.
  • one aspect of the present invention constitutes a frozen and stabilized natural mashed potato, hereinafter mashed potato of the invention, comprising a mixture of cryoprotectants in a total concentration ranging from 2 to 4 g kg "1 , preferably, between 2.5 and 3.5 g kg "1 , consisting of a xanthan gum polysaccharide together with: i) another polysaccharide, or ii) a protein.
  • the mashed potato of the invention comprises the usual constituent forms of a mashed potato, that is, potato tubers, preferably potato cv. Kennebec, semi-skimmed milk sterilized in the bottle, water and salt (CINa).
  • a particular aspect of the invention constitutes the potato mash of the invention in which the mixture of cryoprotectants is formed by the xanthan gum polysaccharide bonded to the kappa-carrageenan polysaccharide, preferably between 2.5 and 3.5 g kg "1
  • Another particular aspect of the invention constitutes the potato mash of the invention in which the mixture of cryoprotectants is formed by the xanthan gum polysaccharide together with the sodium caseinate protein, preferably between 2.5 and 3.5 g kg " 1 .
  • Another object of this invention would therefore be a process for the preparation of a mashed potato, hereinafter the method of the invention, which comprises a series or set of stages (see examples 1 and 2): a) Previous operations washing, peeling and slicing potatoes; b) preparation of the mashed potato itself, using a conventional method of the food processor / mixer type, from potato tubers, sterilized semi-skimmed milk, water, salt (CINa) and adding a mixture of cryoprotectants in the form of dry powder composed of xanthan gum bound to - kappa-carrageenan, one and the other added in individual concentrations preferably from 1 to 2 g kg "1 or, where appropriate, sodium caseinate also added in individual concentrations preferably from 1 to 2 g kg "1 ; c) cooking; d) freezing of the mixture until the thermal center of the product reaches at least -24 0 C, preferably by forced convection of liquid nitrogen vapors, preferably at - 60 0 C in a programmable chamber (
  • the potato tubers preferably of the variety cv. Kennebec, wash, peel and chop. Potato varieties differ from each other in the texture of the tuber after cooking, and it is verified that the tubers of the variety cv. Kennebec are the best for preparing the natural mashed potatoes object of the present invention.
  • the mashed potatoes are made (step b) in a food processor / mixer (Thermomix type), from potato tubers (in concentration preferably 600 to 610 g kg "1 ), semi-skimmed milk sterilized in the bottle (in concentration preferably from 220 to 240 g kg "1 ), water (predominantly from 140 to 160 g kg " 1 ), salt (CINa, preferred concentration from 7 to 8 g kg "1 ) and the appropriate amount of the cryoprotectant mixture selected added in the form of dry powder described above.
  • a food processor / mixer Thermomix type
  • the cooking of the constituents is carried out in two phases. All ingredients are cooked at least 100 0 C for preferably 20 min (slow paddle speed: not more than 100 rpm), and then the amount of liquid evaporated by weighing the ingredients before is determined and after Ia cooking, replacing with the corresponding amount of boiling water. Immediately, again the ingredients are cooked at least 100 0 C for preferably 5 min. Finally, the mash thus obtained is crushed for at least 40 s (fast blade speed: no more than 2000 rpm) and homogenized by sieving (diameter no more than 1.5 mm).
  • the mashed potatoes are placed in special flat buckets for refrigerators and microwaves (approximate capacity for at least 500 g) and frozen (stage c) by forced convection of liquid nitrogen vapors to preferably -60 0 C in a programmable chamber (-70 ° C / + 250 ° C) until the thermal center of the product reaches at least -24 0 C (freezing speed of at least 1 ⁇ 0.10 ° C min "1 ).
  • the frozen potato mash is packaged (stage d) then under a slight vacuum (such as -0.05 MPa) in polyethylene bags (dimension such as 300 x 200 mm 2 ) or other flexible packaging (food use) and preserved (stage e ) to the frozen state in a domestic freezer at a temperature not exceeding -24 ° C for more than 1 month.
  • a slight vacuum such as -0.05 MPa
  • polyethylene bags dimension such as 300 x 200 mm 2
  • other flexible packaging food use
  • the defrosting of the mashed potatoes of the invention is carried out in a domestic microwave oven (selective heating is more efficient at a power of preferably 600 W), where the product devoid of the container is placed and irradiated, preferably for 20 min. It is advisable to perform the defrosting in two periods. Initially, the mash is irradiated for 15 minutes, then removed from the oven and carefully removed for a minimum, but reasonable, time to allow a uniform distribution of the temperature throughout the mash. Immediately, the defrosting and heating of the product is completed by exposing it again to the microwaves for an additional time of not more than 5 min under the same conditions.
  • the mashed potatoes resulting from the elaboration process detailed in this invention exhibit normalized rheological characteristics, texture, color measurements and sensory quality, which is verified by reason of use of the methods referred to consecutively. DESCRIPTION OF THE FIGURES
  • Figure 1 Mechanical spectrum of viscoelastic properties vs. frequency obtained from a rheological test performed in oscillatory mode.
  • Figure 2 Flow curve, shear stress vs. Shear speed obtained from a rheological test performed in stationary mode.
  • Figure 3 Force vs. curve time derived from an instrumental test of texture profile.
  • Figure 4 Force vs. curve time derived from an instrumental test of conical penetration.
  • Example 1 Procedure for the preparation of a natural mashed potato stabilized by kappa-carrageenan and xanthan gum, frozen and thawed in microwave. 607.7 g kg "1 of potato tubers of the plant of the variety cv. Kennebec are taken. , 230.8 g kg "1 of semi-skimmed milk sterilized in the bottle, 153.8 g kg " 1 of water, 7.7 g kg “1 of salt (CINa), 1.5 g kg " 1 of kappa-carrageenan and 1.5 g kg "1 xanthan gum, and are processed in full following the procedure below. To do this, all components are placed in the food processor where they are cooked at 100 0 C for 20 min (100 rpm).
  • the amount of evaporated liquid is determined and replaced by the same amount of boiling water, and the cooking of the ingredients is continued immediately for an additional 5 min.
  • the product (500 g) is placed in a special flat tray for refrigerators and microwaves and frozen by forced convection of liquid nitrogen vapors at -60 0 C until the thermal center of the product reaches - 24 0 C.
  • the frozen product is it is then packaged under a light vacuum (-0.05 MPa) in a polythene bag (300 x 200 mm 2 ) and stored in the frozen state (-24 ° C) in a domestic freezer for more than 1 month.
  • the mashed potatoes are thawed in a familiar microwave oven using a power of 600 W, where it is placed in the center of the turntable devoid of the container and irradiated for 20 min. Initially the puree is heated for 15 min and removed from the oven to carefully remove it for 1 min in order to achieve a uniform distribution of the temperature in the product. The heating is immediately completed for an additional time of 5 min. Once the mash has been thawed, the most abundant intermediate part is taken, discarding the sides, a small surface layer and another at the bottom of the bucket and measuring the temperature of the thermal center of the product that is found to fluctuate between 50 and 55 ° C.
  • the mashed potatoes, ready to serve, are adjusted and / or maintained at this temperature, coinciding with the optimum temperature for consumption, placing it in a tempered bath at + 55 ° C.
  • the mashed potato thus prepared and characterized by having: a value of the elastic modulus of 3930.50 Pa, a viscous modulus of 867.87 Pa, a complex viscosity of 3684.25 Pa s, a viscosity in 10 s "1 of 23 , 11 Pa s, a viscosity at 100 s "1 of 3.56 Pa s, a Casson creep threshold of 117.80, a Bingham creep threshold of 156.40 Pa, a consistency of 2.39 N, an adhesiveness of -4.49 N s, a maximum penetration resistance of 14.13 N, an average penetration force of 1.73 N, a greenness of -3.60, a yellowness index of 17.37, a color difference with respect to fresh control mashed potatoes of 1.24, an exudate of 0.0%,
  • the mashed potatoes are subjected to the different determinative determinations of their quality, which involve instrumental measures (oscillatory and stationary rheological properties, objective of the texture, color, other physicochemical parameters (exudate (%), total soluble solids (g / 100 g (w / w) and pH) and sensory analysis (see Tables 1 a
  • the characterization of the viscous behavior of the final product is carried out by rheological tests conducted at steady state, obtaining flow curves ( Figure 2) that fit different models, determining the viscosity of the mashed potatoes at different shear rates, as well as the creep threshold (shear stress limit value that has to be exceeded so that the product can begin to flow ) by extrapolating data shear speed / shear stress to different viscoplastic models and other torque associated parameters.
  • the objective evaluation of the texture of the mashed potato stabilized according to the procedure for its preparation object of the invention is carried out by means of an analysis test of instrumental texture profile (Figure 3) from which, among other things, the consistency textural properties are derived (N) and adhesiveness (N s), and through a conical penetration test ( Figure 4) from which, among others, the parameters of maximum texture resistance to penetration (N) and average penetration force (N) are obtained .
  • the measurement of the color of the mashed potato stabilized according to the procedure for its preparation object of the invention is carried out by the reflectance method by means of the coordinate system of CIE chromaticity (L * , a * , b * ).
  • the yellowness index (Yl) is calculated from equation (42,86b7L * ), and in a complementary way the color difference between the fresh puree prepared in a conventional manner is calculated, and to which no cryoprotectants have been added (control ) and the purees added with the mixture of cryoprotectants, frozen and thawed in microwaves.
  • the sensory analysis of the stabilized mashed potatoes consisted of a global acceptability analysis carried out by five panelists trained in the usual consumption of mashed potatoes.
  • the estimation of the overall acceptability with respect to all the sensory attributes (texture, color, flavor) of the mashed potatoes object of the present invention is based on a 9-point hedonic scale where 1 corresponds to extremely dislike and 10 like extremely.
  • This mashed potato received from the panelists a global acceptability score relative to its sensory quality (texture, color and flavor) of 8.52 (on a scale of 1 to 10).
  • the mashed potatoes object of this example prepared by the addition of the cryoprotectants have, in general terms and in what refers to their rheological and instrumental texture properties, significantly higher values of viscosity and creep threshold, consistency, adhesiveness, maximum resistance to penetration and average penetration force than those corresponding to the fresh control; for Io Therefore, it is demonstrated that the preparation of mashed potatoes due to the addition to the constituent forms of the mixture of the food thickeners kappa-carrageenan and xanthan gum, followed by the freezing and thawing proposed for the subsequent processing of the resulting product, produces an increase in the thickness of the mashed potatoes, increasing the junctions between molecules after freezing and thawing, compared to fresh mash (control). It is found that the mixture of both polysaccharides (kappacarragenate and xanthan gum) added to the mashed potatoes, safeguards and even enhances their thickener properties exhibited individually.
  • the mashed potato prepared described in this example has the particularity that it contains natural starch from the potato, denatured protein from milk, water, salt (CINa), and food thickeners kappa-carrageenan and xanthan gum and, for Therefore, the complex interactions that occur between the multiple constituents determine its organoleptic characteristics.
  • the kappa-carrageenans are characterized by their ability to combine in double helices and interact with the casein with which they form network structures. Since the protein of the milk containing the mash is denatured, the possibility that the formation of a kappa-carrageenan-casein network is responsible for increasing the resistance of the structure cannot be considered in the mash object of this example. .
  • Said increase could be ascribed, on the one hand, to its ability to combine in double helices and, on the other, to possible interactions between the anionic sulfated polysaccharide and the denatured milk protein, since the latter has an effect of synergy in the capacity of forming gels of the kappa-carrageenans, as a result of an increase in thermodynamic incompatibility associated with the formation of complex electrostatic interactions linked to the charged groups that are exposed on the surface of the biopolymers.
  • the presence of potato starch can also accelerate the gelation of the kappa-carrageenan due to the effects of coupling between the carrageenan and the amylose, producing a decisive synergism phenomenon that contributes to improving the joints between molecules.
  • the mashed potato invented contains calcium, on the one hand, and alkaline ions (Na + ) from the salt, which can be attached to the polysaccharide helix partially neutralizing sulfate groups, causing the aggregation of double helices and increasing Ia gel strength
  • the kappa-carrageenan and the xanthan gum both negatively charged, in the same way can reinforce the three-dimensional network structure in systems containing anionic starch, as is again the case of the mash object of example 1, which brings together its ingredients Potato starch containing negatively charged phosphate groups.
  • the increase in the thickness of the mashed potatoes object of this example could simply be caused by the presence of the xanthan gum. It is not possible to ignore that xanthan is used as a stabilizer against freezing and thawing in products added with starch, since during freezing the xanthan chains are forced to align and associate by the conversion of water to ice crystals. These associations are favored by the presence of cations, particularly calcium (Ca 2+ ), and support defrosting forming a network structure.
  • the three polysaccharides present (potato starch, kappa-carrageenan and xanthan gum)
  • the available water, as well as calcium compete for the added salt, the resulting associations being ultimately responsible for the structure and, therefore, for the texture obtained in the mash.
  • the mashed potato object of this example exhibits an absolute capacity to retain water compared to the high syneresis proven in the control mash; This is feasibly the result of a phenomenon of synergism from the manifest ability to interact with the water that is attributed to the use of each polysaccharide apart.
  • the addition of cryoprotectants that interact with water confers the advantage that in the frozen product the growth rate of the ice crystals is reduced, altering its shape and offering protection against the damaging effects of this process.
  • Example 2. Procedure for the preparation of a natural mashed potato stabilized by sodium caseinate and xanthan gum, frozen and thawed in microwave. 607.7 g kg "1 of potato tubers of the variety cv.
  • the mashed potato thus elaborated, and having an elastic modulus of 2678.25 Pa, a viscous module of 604.22 Pa, a complex viscosity of 2550.50 Pa s, a viscosity in 10 s "1 of 19.12 Pa s , a viscosity at 100 s "1 of 3.14 Pa s, a Casson creep threshold of 97.45, a Bingham creep threshold of 133.55 Pa, a consistency of 1.48 N, an adhesiveness of - 3.34 N s, a maximum resistance to penetration of 8.79 N, an average penetration force of 1, 07 N, a greenery of -3.90, a yellowness index of 16.99, a color difference Regarding fresh mashed potatoes made without the addition of cryoprotectants of 1.35, an exudate of 0.0%, a soluble solids content of 12.13 g / 100 g (w / w) and a pH of 6.13 (see Tables 1 to 5).
  • This mashed potato received from the panelists a score relative to its overall acceptability (texture, color and flavor) of 8.22 (on a scale of 1 to 10). This rating was also clearly superior to that given to fresh mashed potatoes made without the addition of cryoprotectants, and which, as mentioned in example 1, was 6.57.
  • the mashed potatoes object of this example prepared by the addition of xanthan gum cryoprotectants along with sodium carrageenan, present in what refers to rheological and instrumental texture properties, higher viscosity values and creep threshold, which those belonging to the control mash, but generally a consistency, adhesiveness, maximum resistance to penetration and average penetration force lower than those of the fresh control; Therefore, it is noted that the preparation of mashed potatoes by adding to the constituents forms of the mixture of cryoprotectants sodium caseinate and xanthan gum, followed by the freezing and thawing raised for the processing of the resulting product, produces an increase in The viscosity and flow threshold of the product, comparatively with the control, but has a thickening capacity lower than that which manifests the addition of the mixture of the xanthan gum with the kappa-carrageenan polysaccharide.
  • the mashed potato prepared described in this example has the particularity that it contains natural starch from the potato, denatured protein from milk, water, salt (CINa), and food thickeners sodium caseinate and xanthan gum.
  • the global protein-polysaccharide interaction is clearly attractive or repulsive depending on the distribution of the different types of groups present (loaded, hydrophobic, hydrogen bonds, etc.) and, therefore, complex interactions occur between the multiple constituents that establish the organoleptic characteristics of the mash.
  • the higher viscosity and creep threshold determined in the mash object of this example in comparison with the fresh control mash, could be ascribed to a synergy effect between the starch of the potato, negatively charged, and the sodium caseinate as consequence of thermodynamic incompatibility between the different biopolymers.
  • the pH is higher than the isoelectric point of the protein, the net charge of the latter becomes negative and, therefore, the repulsive electrostatic forces increase promoting volume exclusion effects. This entails the concentration of both biopolymers in separate micro phases favoring the gelation of the polysaccharide.
  • Xanthan gum does not form gels by itself, however, nor is it ruled out that both possible sodium caseinate / xanthan gum interactions, as well as the presence of potato starch in the system, could favor the xanthan showing gelling properties.
  • the xanthan gum negatively charged, can reinforce the three-dimensional network structure in systems containing anionic starch, as is again the case with the mash object of this example, which, as mentioned in example 1, includes starch components of potato containing negatively charged phosphate groups. Stresses, similarly, the practically non-existence of differences between the greenish and yellowish parameters determined in the mashed potatoes added with the mixture of the xanthan gum next to the sodium carrageenan, and in the control.
  • cryoprotectant mixture described in this exemplary embodiment (xanthan gum and sodium caseinate) has a total water retention capacity, in response to the synergy derived from the incorporation of sodium caseinate and xanthan gum, both with known properties to interact with Water.
  • Table 5 Global acceptability of the stabilized natural mashed potatoes of the invention.

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Abstract

The invention relates to natural mashed potato stabilised with a mixture of cryoprotectors and to the production method thereof. In addition to traditional mashed potato ingredients, the product includes a mixture of cryoprotectors, formed by a polysaccharide such as xanthan gum bound to another polysaccharide (kappa-carragenate) or a protein (sodium caseinate), in a mixture concentration of 2.5 to 3.5 g/kg which inhibits deterioration of the texture. The organoleptic properties of said mashed potato are similar to or better than those of products currently on the market, after the product has undergone rapid freezing through the forced convection of liquid nitrogen vapours, frozen storage, defrosting and microwave heating.

Description

PURÉ DE PATATA NATURAL ESTABILIZADO MEDIANTE UNA MEZCLA DE CRIOPROTECTORES Y SU PROCEDIMIENTO DE PURÉ OF NATURAL POTATO STABILIZED BY A MIXTURE OF CRIOPROTECTORS AND THEIR PROCEDURE FOR
ELABORACIÓN SECTOR DE LA TÉCNICA La presente invención se encuadra en el sector de Ciencia ySECTOR ELABORATION OF THE TECHNIQUE The present invention falls within the sector of Science and
Tecnología de Alimentos, más concretamente a productos alimenticios a base de patata. Esta invención tiene su aplicación dentro de Ia industria dedicada al tratamiento de productos alimenticios, especialmente dentro de Ia industria dedicada al tratamiento de alimentos a base de patata.Food Technology, more specifically to potato-based food products. This invention has its application within the industry dedicated to the treatment of food products, especially within the industry dedicated to the treatment of potato-based foods.
ESTADO DE LA TÉCNICASTATE OF THE TECHNIQUE
Los alimentos de origen vegetal constituyen una de las más importantes categorías de productos en términos de volumen consumido, contribución nutricional y atributos sensoriales. Las diferentes formas en que son consumidos, desde el producto fresco, al sometido a una preparación convencional (purés, ensaladas, menestras salteadas, postres elaborados) o productos sometidos a un proceso de transformación y/o conservación más o menos intenso (apertización, congelación) presentan siempre Ia textura como uno de los atributos cualitativos de mayor importancia intrínseca, ya que relacionada con el sentido del tacto, incluye desde las deseables sensaciones de turgencia y jugosidad de una fruta fresca a las indeseables de harinosidad o fibrosidad de un producto mal procesado.Plant-based foods constitute one of the most important product categories in terms of volume consumed, nutritional contribution and sensory attributes. The different ways in which they are consumed, from the fresh product, to the one subjected to a conventional preparation (purees, salads, sautéed desserts, elaborated desserts) or products subjected to a more or less intense transformation and / or conservation process (opening, freezing ) always present the texture as one of the qualitative attributes of greater intrinsic importance, since related to the sense of touch, it includes from the desirable sensations of turgidity and juiciness of a fresh fruit to the undesirable ones of flouriness or fibrosity of a poorly processed product .
La textura, definida científicamente, como el modo en que los componentes estructurales del producto están agrupados en su macro y microestructura y Ia manifestación externa de éstas, es decir, su comportamiento reológico y sensorial, se ve fundamentalmente afectada por los tratamientos térmicos que comúnmente constituyen los procesos de elaboración y conservación de los vegetales.The texture, scientifically defined, as the way in which the structural components of the product are grouped in their macro and microstructure and the external manifestation of these, that is, their rheological and sensory behavior, is fundamentally affected by the heat treatments that commonly constitute the processes of elaboration and conservation of the vegetables.
Entre las denominadas tecnologías de mínimo procesado, Ia congelación es comúnmente aceptada como el método más satisfactorio para Ia conservación de alimentos a largo plazo, correctamente aplicada permite mantener los atributos de calidad y valor nutritivo iniciales del alimento, apreciándose únicamente diferencias en Ia textura respecto al producto fresco o previamente procesado que se congela , siendo de especial interés adaptar y optimizar los procesos en que se utiliza Ia congelación al objeto de obviar su efecto negativo en Ia textura final de los productos.Among the so-called minimum processed technologies, freezing is commonly accepted as the most satisfactory method for long-term food preservation, correctly applied allows to maintain the attributes of initial quality and nutritional value of the food, appreciating only differences in the texture with respect to the fresh or previously processed product that is frozen, being of special interest to adapt and optimize the processes in which the freezing is used in order to obviate its negative effect on the final texture of the products.
Especial aceptación por parte del consumidor español tienen los purés vegetales obtenidos a base de patata, zanahoria, guisante, espinacas, etc., e incluso mezclas, elaborados con un procedimiento culinario convencional basado en un troceado del producto fresco, cocción, tamizado y homogeneización hasta alcanzar Ia consistencia y textura deseadas, siendo este procedimiento especialmente largo y tedioso, Io que va en contra de un valor añadido que tiene cada día mayor importancia en todo alimento como es una preparación y disponibilidad rápida. Actualmente en el mercado español únicamente existen purés de patata elaborados a base de copos o escamas desecados. Sin embargo, los alimentos listos para comer (ready-to-eat), tanto refrigerados como congelados, están llegando a ser populares mundialmente y los hornos microondas se usan comúnmente para su calentamiento previo al consumo. Es muy reciente Ia aparición en nuestro mercado de cremas vegetales que tomando como base Ia patata y, mezclada con otras especies vegetales, han dado lugar a una variedad de productos refrigerados cuyo consumo a diferentes temperaturas permiten ser una fuente excelente de fibra, minerales y vitaminas indispensables en una dieta sana y equilibrada.Special acceptance by the Spanish consumer has the vegetable purees obtained based on potatoes, carrots, peas, spinach, etc., and even mixtures, made with a conventional culinary procedure based on a slicing of the fresh product, cooking, sieving and homogenization until achieve the desired consistency and texture, this procedure being especially long and tedious, which goes against an added value that is increasingly important in every food as it is a fast preparation and availability. Currently in the Spanish market there are only mashed potatoes made from dried flakes or flakes. However, ready-to-eat foods, both refrigerated and frozen, are becoming popular worldwide and microwave ovens are commonly used for pre-consumption heating. It is very recent the appearance in our market of vegetable creams that based on the potato and, mixed with other plant species, have given rise to a variety of refrigerated products whose consumption at different temperatures allows to be an excellent source of fiber, minerals and vitamins indispensable in a healthy and balanced diet.
Por Io tanto, se considera de alto interés y previsible éxito comercial Ia invención de un puré de patata congelado cuya presentación final sea en raciones unipersonales (100 g) o familiares (500 g) y que con una descongelación y calentamiento final rápido en microondas permita tanto al consumidor como a Ia restauración colectiva disponer de un producto de alta calidad y estabilidad, para ser servido como un primer plato o como acompañamiento a los platos principales de cualquier comida, evitando el prolongado procedimiento culinario de su preparación convencional.Therefore, it is considered of high interest and foreseeable commercial success the invention of a frozen mashed potato whose final presentation is in unipersonal rations (100 g) or family (500 g) and that with a defrosting and rapid final heating in microwaves allows both the consumer and the collective restoration have a product of high quality and stability, to be served as a first course or as Accompaniment to the main dishes of any meal, avoiding the prolonged culinary procedure of its conventional preparation.
En el caso de los purés vegetales, los procesos de congelación y descongelación inducen fenómenos de sinéresis o eliminación de agua, e inestabilidad produciéndose agregaciones y sedimentaciones que causan el deterioro de Ia textura de los mismos. Una estrategia para minimizar el daño causado por Ia congelación y descongelación es Ia adición de crioprotectores que interaccionan con el agua, disminuyendo Ia velocidad de crecimiento de los cristales de hielo, alterando su forma y ofreciendo protección frente a sus efectos perjudiciales.In the case of vegetable purees, the processes of freezing and thawing induce phenomena of syneresis or elimination of water, and instability producing aggregations and sedimentations that cause the deterioration of their texture. A strategy to minimize the damage caused by freezing and thawing is the addition of cryoprotectants that interact with water, decreasing the growth rate of ice crystals, altering their shape and offering protection against their harmful effects.
Los polisacáridos y las proteínas son dos tipos de biopolímeros que se adicionan en Ia industria alimentaria a distintos productos con fines tales como controlar Ia estructura, textura y estabilidad durante el procesado; ambos poseen efecto crioprotector para hacer frente a necesidades específicas como es Ia mejora de Ia textura. Asimismo, los polisacáridos se caracterizan particularmente por su capacidad de retención de agua mientras que a las proteínas se les atribuyen principalmente propiedades emulsionantes y espumantes.Polysaccharides and proteins are two types of biopolymers that are added in the food industry to different products for purposes such as controlling the structure, texture and stability during processing; both have a cryoprotective effect to face specific needs such as the improvement of texture. Likewise, polysaccharides are particularly characterized by their water retention capacity, while proteins are mainly attributed to emulsifying and foaming properties.
Los carragenatos son un producto natural extraído de algas marinas rojas de Ia clase Rhodophyceae mediante diversas técnicas. Se utiliza ampliamente en Ia industria alimentaria (E-407) como gelificante, espesante, emulsionante y estabilizante. Hay 6 tipos de carragenatos: iota, kappa, lambda, nu, mu, y psi. Los tres principales, importantes para Ia industria, son kappa, iota y lambda carragenato. Los dos primeros son agentes gelificantes, mientras que el último es un espesante. Las soluciones de carragenato por debajo del 3% pueden formar, en ausencia de iones, geles de gran viscosidad. El carragenato se usa como aditivo alimentario ya que es reconocido como aditivo para alimentos bajos en calorías. Puede gelificar con iones K+ y Ca2+ y dar lugar a geles muy elásticos. Una particularidad que presentan es que exhiben efectos sinérgicos con proteínas. Los carragenatos del tipo iota y kappa se han incorporado en porcentajes del 0,1-1% en productos picados como hamburguesas y salchichas frescas, así como en productos emulsionados. En general, mejoran las propiedades texturales del producto y, sobre todo, las propiedades ligantes. La estructura química exacta del carragenato depende del tipo de alga y proceso empleado. Su estructura molecular permite según Ia extracción, refinamiento y tratamiento de purificación de las algas Ia obtención de productos con propiedades substancialmente diferentes. Tradicionalmente los diferentes tipos de carragenatos se clasifican en función de su estructura molecular particular y efecto en el producto final:Carrageenans are a natural product extracted from red seaweed of the Rhodophyceae class by various techniques. It is widely used in the food industry (E-407) as a gelling agent, thickener, emulsifier and stabilizer. There are 6 types of carrageenans: iota, kappa, lambda, nu, mu, and psi. The three main ones, important for the industry, are kappa, iota and lambda carragenato. The first two are gelling agents, while the last is a thickener. Carrageenan solutions below 3% can form, in the absence of ions, high viscosity gels. Carrageenan is used as a food additive as it is recognized as an additive for low-calorie foods. It can gel with K + and Ca 2+ ions and give rise to very elastic gels. A particularity they present is that they exhibit synergistic effects with proteins. The carotagenatos of the type iota and kappa have incorporated in percentages of 0.1-1% in chopped products such as hamburgers and fresh sausages, as well as in emulsified products. In general, they improve the textural properties of the product and, above all, the binding properties. The exact chemical structure of the carrageenan depends on the type of algae and process used. Its molecular structure allows, according to the extraction, refinement and purification treatment of the algae, the obtaining of products with substantially different properties. Traditionally the different types of carrageenans are classified according to their particular molecular structure and effect on the final product:
Kappa: forma geles fuertes y rígidos. Iota: se mezclan con agua o leche para formar geles débiles, sin sinéresis y elásticos. Presenta un comportamiento tixotrópico (estable a su destrucción mecánica) y es estable a ciclos de congelación/ descongelación. La sal sódica es soluble en agua fría.Kappa: form strong and rigid gels. Iota: mix with water or milk to form weak gels, without syneresis and elastic. It has a thixotropic behavior (stable to its mechanical destruction) and is stable to freeze / thaw cycles. Sodium salt is soluble in cold water.
• Lambda: no gelifica pero ofrece alta viscosidad. Soluble en agua fría.• Lambda: does not gel but offers high viscosity. Soluble in cold water.
Tradicionalmente los kappa-carragenatos se utilizan por Ia industria alimentaria para distintos productos (fundamentalmente lácteos) con fines tales como formar estructuras de red a través de interacciones que se establecen entre Ia caseína presente en los mismos y las dobles hélices del polisacárido.Traditionally, kappa-carrageenans are used by the food industry for different products (mainly dairy) for purposes such as forming network structures through interactions that are established between the casein present in them and the double helices of the polysaccharide.
La goma xantana es un exopolisacárido producido por Ia bacteria Xanthomonas camprestris y su estructura está formada por un esqueleto de unidades de D-glucosa unidas entre sí por enlaces β (1-4), idénticos a los presentes en Ia celulosa. Una de cada dos glucosas se encuentra unida por un enlace α 1-3 a una cadena lateral formada por dos mañosas con un ácido glucurónico entre ellas. Alrededor de Ia mitad de las mañosas terminales de Ia cadena lateral están unidas a un grupo de piruvato, y el 90% de las mañosas más próximas a Ia cadena central están acetiladas en el carbono 6. Su peso molecular es muy elevado, del orden de un millón de unidades de masa atómica (urna). Además Ia goma xantana puede encontrarse formando hélices sencillas y hélices dobles, con las cadenas laterales situadas hacia el exterior, donde las distintas cadenas se unen mediante puentes de hidrógeno a través de las ramificaciones laterales. Debido a su estructura química, Ia goma xantana presenta las siguientes características: alta solubilidad en agua tanto fría como caliente, una viscosidad elevada con pequeñas concentraciones del 1 %; Además no se ve siendo influida en gran medida por Ia temperatura, el pH ni concentraciones elevadas de sales; y así mismo presenta un comportamiento pseudoplástico muy marcado. Dentro de sus funciones más importantes destacan su elevado poder antioxidante en comparación con otros polisacáridos, debido a su gran capacidad de unirse a metales y su comportamiento viscoso; Ia de estabilizar y dar viscosidad controlando Ia reología del producto final, presentar un importante efecto sobre Ia textura, el aroma y Ia apariencia, éstas últimas características importantes que influyen a Ia aceptabilidad del producto para su consumo; inhibe Ia retrogradación del almidón y Ia sinéresis de otros geles, estabiliza espumas y retrasa el crecimiento de cristales de hielo. Además es importante destacar que a Ia goma xantana se Ie atribuye Ia propiedad de mejorar Ia estabilidad frente a Ia congelación y descongelación en alimentos espesados con almidón. El kappa-carragenato forma geles termo-reversibles mientras que Ia goma xantana no es capaz por si mismo de formar geles, pero si Io hace cuando se mezcla con otro polisacárido; ambos exhiben elevada capacidad de retención de agua. Los caseinatos son resistentes al calentamiento, mucho más que Ia mayoría de las proteínas. Se utilizan en tecnología de los alimentos fundamentalmente por su propiedad de interaccionar con el agua y las grasas, Io que los hace buenos emulsionantes, sobre todo en repostería, confitería y elaboración de galletas y cereales para desayuno, en substitución de Ia leche, de Ia que tienen algunas de sus propiedades. En general mejoran Ia retención de agua, haciendo que los productos que deben freírse retengan menor cantidad de aceite. Permiten obtener margarinas bajas en calorías al emulsionar mayor cantidad de agua en Ia grasa, base de este producto. Los caseinatos se utilizan también como emulsionantes en Ia industria de fabricación de derivados cárnicos, embutidos y fiambres, debido a su resistencia al calor, adhesividad y capacidad para conferir jugosidad al producto. Son útiles para reemplazar al menos en parte a los fosfatos.Xanthan gum is an exopolysaccharide produced by the bacterium Xanthomonas camprestris and its structure is formed by a skeleton of D-glucose units linked together by β bonds (1-4), identical to those present in cellulose. One in two glucoses is linked by an α 1-3 bond to a side chain formed by two hands with a glucuronic acid between them. Around half of the terminal tricks of the side chain are attached to a pyruvate group, and 90% of the trusses closest to the central chain are acetylated in carbon 6. Its molecular weight is very high, of the order of one million units of atomic mass (urn). In addition, the xanthan gum can be found forming single helices and double helices, with the lateral chains located towards the outside, where the different chains are joined by hydrogen bonds through the lateral branches. Due to its chemical structure, xanthan gum has the following characteristics: high solubility in both cold and hot water, a high viscosity with small concentrations of 1%; Furthermore, it is not influenced to a large extent by temperature, pH or high concentrations of salts; and also has a very marked pseudoplastic behavior. Among its most important functions are its high antioxidant power compared to other polysaccharides, due to its great ability to bind to metals and its viscous behavior; Ia to stabilize and give viscosity controlling the rheology of the final product, presenting an important effect on the texture, aroma and appearance, the latter important characteristics that influence the acceptability of the product for consumption; It inhibits the retrogradation of starch and the syneresis of other gels, stabilizes foams and retards the growth of ice crystals. In addition, it is important to highlight that the property of improving xanthan gum stability is attributed to the xanthan gum in thawed foods with starch. The kappa-carrageenan forms thermo-reversible gels while the xanthan gum is not capable of forming gels by itself, but it does when mixed with another polysaccharide; both exhibit high water retention capacity. Caseinates are resistant to heating, much more than most proteins. They are used in food technology primarily for their property of interacting with water and fats, which makes them good emulsifiers, especially in confectionery, confectionery and preparation of cookies and breakfast cereals, replacing milk, Ia They have some of their properties. In general they improve water retention, making the products that should be fried retain less oil. They allow obtaining low-calorie margarines by emulsifying a greater amount of water in the fat, base of this product. Caseinates are also used as emulsifiers in the manufacturing industry of meat products, sausages and cold cuts, due to their resistance to heat, adhesiveness and ability to impart juiciness to the product. They are useful for replacing phosphates at least in part.
El caseinato sódico es soluble en agua, mientras que el calcico no Io es, y también es utilizado fundamentalmente por su propiedad de interaccionar con el agua.Sodium caseinate is soluble in water, while calcium is not, and is also used primarily for its property of interacting with water.
Comúnmente, los productos alimenticios incluyen en su composición ambos tipos de biopolímeros (polisacáridos y proteínas) en forma de mezclas con múltiples componentes dificultando el esclarecimiento del papel que desempeñan por separado las proteínas y los polisacáridos en términos de sus propiedades funcionales. Concretamente, el puré de patata inventado contiene almidón natural procedente de Ia patata, proteína de leche previsiblemente desnaturalizada, agua, sal y una mezcla de crioprotectores basada en un polisacárido del tipo goma xantana unido a otro polisacárido (kappa- carragenato) o a una proteína (caseinato sódico). Ello pone en evidencia que complejas interacciones entre componentes determinan las características organolépticas del mismo, como resultado de fenómenos de sinergismo o de separación de fase.Commonly, food products include in their composition both types of biopolymers (polysaccharides and proteins) in the form of mixtures with multiple components making it difficult to clarify the role that proteins and polysaccharides play separately in terms of their functional properties. Specifically, the mashed potato invented contains natural starch from the potato, foreseeably denatured milk protein, water, salt and a mixture of cryoprotectants based on a polysaccharide of the xanthan gum type linked to another polysaccharide (kappacarragenate) or a protein ( sodium caseinate). This shows that complex interactions between components determine its organoleptic characteristics, as a result of synergism or phase separation phenomena.
Por parte del solicitante, se tiene conocimiento de Ia existencia en Ia actualidad en el mercado francés de purés vegetales congelados elaborados a base de mezclas de patata con distintas especies vegetales. Sin embargo, los purés vegetales reseñados están elaborados a base de mezclas de patata/zanahoria, patata/brócoli y/o patata/apio, Io que pone en evidencia el papel coadyuvante que desempeña Ia patata en estos productos. Por el contrario, no se tiene conocimiento de Ia existencia en Ia actualidad en el mercado europeo de puré elaborado sólo a base de tubérculos de patata y que tras ser congelado y conservado al estado congelado durante más de 1 mes, pueda descongelarse y calentarse rápidamente en microondas a Ia vez que proporcionando un producto con una textura final óptima y estandarizada junto con un sabor y apariencia similares, o incluso superiores, a las de un producto fresco con una preparación culinaria convencional.On the part of the applicant, there is knowledge of the existence at present in the French market of frozen vegetable purees made from mixtures of potatoes with different plant species. However, the vegetable purees described are made based on mixtures of potato / carrot, potato / broccoli and / or potato / celery, which demonstrates the auxiliary role that potato plays in these products. On the contrary, there is no knowledge of the existence at present in the European mashed market prepared only based on potato tubers and that after being frozen and preserved in the frozen state for more than 1 month, can be thawed and heated quickly in microwaves while providing a product with an optimal and standardized final texture along with a similar taste and appearance, or even superior to those of a fresh product with a conventional culinary preparation.
Por otra parte, entre todos los documentos conocidos por el solicitante, no se ha encontrado en el estado de Ia técnica, ninguna referencia, alguna publicación o Patente de Invención que contemple Ia elaboración de puré elaborado a partir de tubérculos de patata, congelado, y que tras su conservación al estado congelado, se descongele y caliente en microondas proporcionando, las deseables características organolépticas aportadas por un producto óptimamente procesado.On the other hand, among all the documents known by the applicant, no reference, any publication or Patent of Invention has been found in the state of the art that contemplates the elaboration of mash made from potato tubers, frozen, and that after its preservation to the frozen state, it is defrosted and heated in a microwave providing the desirable organoleptic characteristics provided by an optimally processed product.
Sólo se han encontrado en el estado de Ia técnica, las siguientes publicaciones relacionadas con el tema:Only the following publications related to the subject have been found in the state of the art:
- Downey, G. (2002). Quality changes in frozen and thawed, cooked puréed vegetables containing hydrocolloids, gums and dairy powders. International Journal of Food Science & Technology, 37, 869-877.- Downey, G. (2002). Quality changes in frozen and thawed, cooked puréed vegetables containing hydrocolloids, gums and dairy powders. International Journal of Food Science & Technology, 37, 869-877.
- Downey, G. (2003). Effects of cryoprotectant mixtures on physical properties of frozen and thawed puréed cooked potatoes: some introductory studies. International Journal of Food Science & Technology, 38, 857-868.- Downey, G. (2003). Effects of cryoprotectant mixtures on physical properties of frozen and thawed puréed cooked potatoes: some introductory studies. International Journal of Food Science & Technology, 38, 857-868.
En Ia primera contribución original, el autor detalla Ia elaboración tres purés vegetales cocidos (patata, zanahoria y nabo) a los que se les adicionan individualmente diferentes polisacáridos (goma xantana, goma guar, pectina y carragenato) y proteínas (caseinato sódico y proteína de suero) con el objetivo de comparar el potencial de estos crioprotectores para mejorar Ia calidad de los productos congelados (mediante dos métodos distintos) y que son descongelados a temperatura ambiente. En Ia segunda publicación, el mismo autor investiga el efecto de adicionar ciertas mezclas de crioprotectores en las propiedades físicas (máxima resistencia a Ia penetración, sinéresis y color) de puré de patata congelado y descongelado a temperatura ambiente. Sin embargo, y como el propio autor menciona en Ia segunda de las publicaciones (Pág. 867), los crioprotectores se adicionaron a los productos finales ya elaborados a temperatura ambiente; esto hace improbable que se alcanzará, por una parte, Ia adecuada disolución y mezcla de los crioprotectores en los purés y, por otra, Ia temperatura requerida para que los ingredientes añadidos exhibieran sus potenciales propiedades espesantes y/o estabilizantes. Por otra parte, el autor recurre, en ambos casos, a una descongelación de los productos a temperatura ambiente (Págs. 870 y 858, respectivamente), por Io que de nuevo es preciso insinuar que los purés no fueron expuestos a las temperaturas necesarias para que, por ejemplo, los polisacáridos que poseen propiedades gelificantes pudieran exhibir esta característica y, consecuentemente, su efecto paralelo en Ia calidad sensorial y, principalmente, en Ia textura de estos productos vegetales.In the first original contribution, the author details the elaboration of three cooked vegetable purees (potato, carrot and turnip) to which different polysaccharides (xanthan gum, guar gum, pectin and carrageenan) and proteins (sodium caseinate and protein are added individually) serum) with the objective of comparing the potential of these cryoprotectants to improve the quality of frozen products (by two different methods) and that are thawed at room temperature. In the second publication, the same author investigates the effect of adding certain mixtures of cryoprotectants on physical properties (maximum resistance to penetration, syneresis and color) of mashed potatoes frozen and thawed at room temperature. However, and as the author himself mentions in the second of the publications (p. 867), the cryoprotectants were added to the final products already made at room temperature; This makes it unlikely that the adequate dissolution and mixing of the cryoprotectants in the purees will be achieved on the one hand and, on the other, the temperature required for the added ingredients to exhibit their potential thickening and / or stabilizing properties. On the other hand, the author resorts, in both cases, to a defrosting of the products at room temperature (pp. 870 and 858, respectively), so that again it is necessary to imply that the purees were not exposed to the temperatures necessary for that, for example, polysaccharides that possess gelling properties could exhibit this characteristic and, consequently, their parallel effect on sensory quality and, mainly, on the texture of these plant products.
Se hacer constar, que Ia presente invención describe un procedimiento para Ia elaboración de puré de patata natural por razón de (mediante) un tratamiento misceláneo (combinado) que envuelve cocción, congelación, conservación al estado congelado y descongelación- calentamiento por razón de energía de microondas hasta una temperatura final óptima para consumo comprendida entre 50 y 55 0C; ello garantiza que el producto es sometido en las diferentes etapas de su procesado a un amplio espectro de temperaturas, tanto positivas como negativas, las cuales son claramente concluyentes de las características reológicas, textura y calidad sensorial final del producto objeto de Ia invención.It should be noted that the present invention describes a process for the preparation of mashed potatoes by reason of (by) a miscellaneous (combined) treatment that involves cooking, freezing, preservation to the frozen state and defrosting-heating by reason of energy of microwave to an optimum final temperature for consumption between 50 and 55 0 C; This guarantees that the product is subjected at different stages of its processing to a wide range of temperatures, both positive and negative, which are clearly conclusive of the rheological characteristics, texture and final sensory quality of the product object of the invention.
Sólo se conocen las siguientes Patentes relacionadas en cierto modo con el tema (se citan en Ia presente invención ordenadas por fecha de publicación en orden descendente):Only the following patents related to the subject are known (they are cited in the present invention ordered by publication date in descending order):
Así, y a modo de ejemplos, recientemente en Ia Patente de Invención japonesa N0 JP2005080537-A (31 de Marzo de 2005); N0 Thus, and by way of examples, recently in Japanese Patent No. 0 JP2005080537-A (March 31, 2005); N 0
JP3768983-B2 (19 de Abril de 2006), de título "Manufacture of starch- containing foodstuffs e.g. hull shark and mashed potatoes, involves gelatinizing raw material containing starch, freezing raw material by applying pulse magnetic field and thawing", los inventores (Doku-N y Niss- C) describen un método para Ia fabricación de productos alimenticios que contienen almidón entre los que se encuentra un puré de patata. El procedimiento de preparación incluye las etapas de gelatinización del material fresco y un proceso de deshidratación basado en una congelación mediante pulsos magnéticos seguida de descongelación.JP3768983-B2 (April 19, 2006), entitled "Manufacture of starch- containing foodstuffs eg hull shark and mashed potatoes, involves gelatinizing raw material containing starch, freezing raw material by applying pulse magnetic field and thawing ", the inventors (Doku-N and Niss-C) describe a method for manufacturing food products containing starch among which is a mashed potato.The preparation procedure includes the gelatinization stages of the fresh material and a dehydration process based on freezing by magnetic pulses followed by defrosting.
En Ia Patente de Invención de Estados Unidos y Japón N0 US2004175486-A1 (09 de Septiembre de 2004); JP2004267204-A (30 de Septiembre de 2004), titulada "Soybean- and potato- flakes-containing composition for making soy protein enriched and soy oil containing mashed potato product, comprises full fat, enzyme active, dehulled soybean flakes, and potato flakes" los inventores (Tanaka IT, Moizuddin S y Liu BHT) detallan Ia composición y el método de preparación de un producto enriquecido con proteína de soja, así como de un puré de patata que contiene aceite de soja pero que se elabora a partir de copos de patata deshidratados.In the United States and Japan Patent No. 0 US2004175486-A1 (September 9, 2004); JP2004267204-A (September 30, 2004), entitled "Soybean- and potato- flakes-containing composition for making soy protein enriched and soy oil containing mashed potato product, comprises full fat, enzyme active, dehulled soybean flakes, and potato flakes" The inventors (Tanaka IT, Moizuddin S and Liu BHT) detail the composition and method of preparing a product enriched with soy protein, as well as a mashed potato that contains soybean oil but is made from flakes of dehydrated potato
La Patente de Invención alemana DE19610725 (Fecha: 25 de Septiembre de 1997) y titulada "Storable solid precooked mashed potato product - made by incorporating extra starch into paste made by heating and mashing potato", el inventor (Wernsing H) describe un producto de patata en forma de pasta elaborado a partir de tubérculos calentados y triturados hasta formar una masa a Ia que se adiciona almidón para garantizar su estabilización durante Ia conservación a temperatura de refrigeración. Se obtiene un producto de aspecto similar a una harina sólida que se puede consumir en forma de rodajas.German Invention Patent DE19610725 (Date: September 25, 1997) and entitled "Storable solid precooked mashed potato product - made by incorporating extra starch into paste made by heating and mashing potato", the inventor (Wernsing H) describes a product of Potato-shaped potato made from heated and crushed tubers to form a dough to which starch is added to ensure its stabilization during storage at refrigeration temperature. A product similar to a solid flour is obtained that can be consumed in the form of slices.
La Patente de Invención americana US5536525-A (Fecha: 16 de Julio de 1996), titulada "Method for preparing and packaging a frozen instant mashed potato product", y cuyos inventores son Jonson SH,US Invention Patent US5536525-A (Date: July 16, 1996), entitled "Method for preparing and packaging a frozen instant mashed potato product", and whose inventors are Jonson SH,
Mogilevsky S y Scherpf DH, se conoce Ia existencia de un procedimiento de obtención de un puré de patata congelado, utilizándose como materia prima de Ia invención una mezcla de mantequilla, margarina u otra grasa sucedánea, leche en polvo, otros condimentos, agua y copos de patata deshidratados. De acuerdo con Ia Patente de Invención en cuestión, mediante este procedimiento se obtiene un producto de aroma, sabor y textura similares a los de un puré de patata fresco elaborado mediante una cocción convencional de las patatas. Bajo el punto de vista del solicitante de Ia presente invención, esta última aseveración sería cuando menos cuestionable teniendo en cuenta que el puré inventado incluye en su composición dos de los constituyentes principales en forma deshidratada (leche en polvo y copos de patata).Mogilevsky S and Scherpf DH, the existence of a procedure is known to obtain a frozen mashed potato, using as a raw material of the invention a mixture of butter, margarine or other substitute fat, powdered milk, other condiments, water and dehydrated potato flakes. According to the Invention Patent in question, by this procedure a product of aroma, flavor and texture similar to those of a fresh mashed potato made by conventional cooking of the potatoes is obtained. From the point of view of the applicant of the present invention, this last statement would be at least questionable considering that the invented puree includes in its composition two of the main constituents in dehydrated form (powdered milk and potato flakes).
Entre Ia Patentes de Invención conocidas por el solicitante, se constata Ia existencia de Ia Patente americana US5292542 (Fecha: 8 de marzo de 1994) perteneciente a los autores Beck RG, Pratt CD y Bartausky, cuyo título es "Dehydrated potato prod. prepn. - by mixing potato flakes with water, cooling, reducing particle size and drying", en Ia cual se trata Ia fabricación de productos deshidratados elaborados a partir de copos de patata y que pueden reconstituirse en harina para Ia preparación de patatas fritas o de puré de patata sin necesidad de agua hirviendo.Among the Patents of Invention known by the applicant, the existence of the American Patent US5292542 (Date: March 8, 1994) belonging to the authors Beck RG, Pratt CD and Bartausky, whose title is "Dehydrated potato prod. Prepn. - by mixing potato flakes with water, cooling, reducing particle size and drying ", in which the manufacture of dehydrated products made from potato flakes and which can be reconstituted in flour for the preparation of fried potatoes or mashed potatoes is treated Potato without boiling water.
Por Ia Patente de Invención europea N0 EP105880 (Fecha: 8 de Enero de 1986), titulada "Deep-frozen mashed potato prepn. - comprises freezing extruded mash to freeze surface layer and treating with cold water before deep-freezing ", el inventor (Pepperl T) da a conocer el desarrollo de un extrusionado de puré de patata que es congelado en dos etapas.By European Patent No. 0 EP105880 (Date: January 8, 1986), entitled "Deep-frozen mashed potato prepn. - comprising freezing extruded mash to freeze surface layer and treating with cold water before deep-freezing", the inventor (Pepperl T) discloses the development of an extruded mashed potato that is frozen in two stages.
En el caso de Ia Patente N0 WO8202652-A (Fecha: 19 de Agosto de 1982), cuyo título es "Deep frozen concentrated potato mash mfr. - by mixing partially dried mash with non-dried mash, then granulating and freezing mixt.", el autor (Holmqvist S) describe Ia elaboración de un puré de patata que inicialmente es preparado mediante un procedimiento convencional pero que a posterior es convertido en un producto concentrado-granulado que es conservado al estado congelado. El autor señala Ia ventaja de que el puré reconstituido no contiene aditivos añadidos.In the case of Patent No. 0 WO8202652-A (Date: August 19, 1982), whose title is "Deep frozen concentrated potato mash mfr. - by mixing partially dried mash with non-dried mash, then granulating and freezing mixt. ", the author (Holmqvist S) describes the preparation of a mashed potato that is initially prepared by a conventional procedure but which is subsequently converted into a product concentrate-granulate that is preserved in the frozen state. The author points out the advantage that the reconstituted puree does not contain added additives.
La patente N0 SU730339-A (Fecha: 30 de Abril de 1980) inventada por Zaletskii VN, Kovganko AL y Zaletskaya BG, y cuyo título es "Granulated dry mashed vegetables e.g. potatoes - prepd. by cooking potatoes, freezing before granulation and de-freezing before drying", describe Ia elaboración de diferentes purés vegetales granulados, entre ellos de patata, que son fabricados inicialmente de forma tradicional, pero que se trituran con formación de fibras que se enfrían, granulan y desecan. El proceso incluye una operación de congelación previa a Ia granulación del producto y una descongelación anterior a Ia desecación.Patent No. 0 SU730339-A (Date: April 30, 1980) invented by Zaletskii VN, Kovganko AL and Zaletskaya BG, and whose title is "Granulated dry mashed vegetables eg potatoes - prepd. By cooking potatoes, freezing before granulation and de -freezing before drying ", describes the preparation of different granulated vegetable purees, including potatoes, which are initially manufactured in a traditional way, but which are crushed with the formation of fibers that are cooled, granulated and dried. The process includes a freezing operation prior to the granulation of the product and a defrosting prior to drying.
Se comprueba notoriamente que Ia mayor parte de ellas se refieren a Ia descripción de procedimientos para Ia elaboración de purés, o de otros productos sucedáneos, que poseen como componente básico copos de patata deshidratados, pero nunca tubérculos originarios de Ia planta asociado con una operación subsiguiente de congelación. Por Io tanto, de Ia búsqueda efectuada, se deduce que no existe ninguna otra Patente de Invención que describa un procedimiento para Ia elaboración de un puré de patata natural, congelado, y que tras una conservación más o menos extendida al estado congelado, permita un consumo inmediato a partir de una preparación final rápida fundamentada en una descongelación y calentamiento en horno microondas.It is well-known that most of them refer to the description of procedures for the preparation of purees, or other substitute products, which have as a basic component dehydrated potato flakes, but never tubers originating from the plant associated with a subsequent operation of freezing. Therefore, from the search carried out, it follows that there is no other Invention Patent that describes a procedure for the preparation of a frozen, mashed potato mash, and that after a conservation more or less extended to the frozen state, allows a immediate consumption from a quick final preparation based on defrosting and heating in a microwave oven.
DESCRIPCIÓN DE LA INVENCIÓNDESCRIPTION OF THE INVENTION
Breve descripciónShort description
Un objeto de Ia presente invención Io constituye un puré de patata congelado, en adelante puré de patata de Ia invención caracterizado por comprender conjuntamente los constituyentes formularios de un puré de patata convencional, Ia patata utilizada es natural, y una mezcla de crioprotectores en forma de polvo que comprende al menos, un polisacárido, preferentemente Ia goma xantana junto a i) un segundo polisacárido, o ii) una proteína Un caso particular de Ia invención es que Ia concentración total de mezcla de crioprotectores oscila entre 2 y 4 g kg"1.An object of the present invention constitutes a frozen mashed potato, hereinafter called mashed potatoes of the invention characterized by jointly comprising the constituent forms of a conventional mashed potato, the potato used is natural, and a mixture of Cryoprotectants in powder form comprising at least one polysaccharide, preferably the xanthan gum together with i) a second polysaccharide, or ii) a protein A particular case of the invention is that the total concentration of the mixture of cryoprotectants ranges between 2 and 4 g kg "1 .
Otro caso particular de Ia invención es que Ia concentración de los constituyentes de Ia mezcla de crioprotectores, goma xantana unida al polisacárido kappa-carragenato, comprende preferentemente, entre 2,5 y 3,5 g kg"1.Another particular case of the invention is that the concentration of the constituents of the mixture of cryoprotectants, xanthan gum bound to the kappa-carrageenan polysaccharide, preferably comprises between 2.5 and 3.5 g kg "1 .
Otro caso particular de Ia invención es que Ia concentración de los constituyentes de Ia mezcla de crioprotectores, goma xantana unida a Ia proteína caseinato sódico, comprende preferentemente, entre 2,5 y 3,5 g kg"1. Otro objeto de Ia invención Io constituye el procedimiento de obtención del puré de patata de Ia invención, en adelante procedimiento de Ia invención, y que comprende las siguientes etapas (ver ejemplos 1 y 2):Another particular case of the invention is that the concentration of the constituents of the mixture of cryoprotectants, xanthan gum bound to the sodium caseinate protein, preferably comprises between 2.5 and 3.5 g kg "1. Another object of the invention It constitutes the procedure for obtaining the mashed potatoes of the invention, hereinafter the method of the invention, and which comprises the following steps (see examples 1 and 2):
- a) lavado, pelado y troceado de las patatas;- a) washing, peeling and slicing potatoes;
- b) elaboración del puré de patata utilizando un método convencional y adición de Ia cantidad apropiada de Ia mezcla de crioprotectores añadida en forma de polvo seco- b) preparation of mashed potatoes using a conventional method and adding the appropriate amount of the mixture of cryoprotectants added in the form of dry powder
- c) cocción;- c) cooking;
- d) congelación hasta -24 0C, preferentemente mediante convección forzada de vapores de nitrógeno líquido - e) envasado a vacío, preferentemente bajo ligero vacío; y- d) freezing to -24 0 C, preferably by forced convection of liquid nitrogen vapors - e) vacuum packed, preferably under slight vacuum; Y
- f) conservación al estado congelado a temperatura no superior a - 24°C.- f) preservation in the frozen state at a temperature not exceeding - 24 ° C.
Descripción detallada La presente invención describe un puré de patata natural estabilizado mediante Ia adición de una mezcla de crioprotectores formada por un polisacárido tipo goma xantana unida a un polisacárido (kappa-carragenato) o bien, a una proteína (caseinato sódico) a una concentración total que oscila entre 2 y 4 g kg"1, preferentemente, entre 2,5 y 3,5 g kg"1 en ambos casos, haciendo que esa protección sea evidente de forma que el puré de patata recién elaborado, puede así ser congelado en las condiciones específicas para el mismo.Detailed description The present invention describes a natural mashed potato stabilized by the addition of a mixture of cryoprotectants formed by a xanthan gum-type polysaccharide linked to a polysaccharide (kappa-carrageenan) or to a protein (sodium caseinate) at a total concentration ranging from 2 to 4 g kg "1 , preferably between 2.5 and 3, 5 g kg "1 in both cases, making this protection evident so that the mashed potatoes can be frozen in the specific conditions for it.
El puré de patata se envasa a vacío con Io que se garantiza un producto estabilizado que se puede conservar al estado congelado durante más de 1 mes. Posteriormente, este puré de patata se descongela y se calienta en microondas exhibiendo, como consecuencia del efecto crioprotector establecido, unas características organolépticas similares o superiores a Ia de los productos que se comercializan actualmente, e incluso, a las de un puré de patata fresco elaborado a partir de una preparación culinaria convencional. Además, se ha establecido el procedimiento para Ia elaboración y estabilización de dicho puré de patata natural objeto de Ia invención, consistente en adicionar al resto de los constituyentes formularios de un puré de patata [tubérculos de patata cv. Kennebec, leche semidesnatada esterilizada en botella, agua y sal (CINa)] una mezcla de crioprotectores, consistente en solutos en forma de polvo que comprende, al menos, un polisacárido, como es el caso de Ia goma xantana añadido junto a: i.- otro/un polisacárido, como el kappa-carragenato, ambos adicionados en concentraciones 1 :1 individuales preferentemente de 1 a 2 g kg"1, o ii.- una proteína, como el caseinato sódico, ambos igualmente añadidos en concentraciones 1 :1 individuales preferentemente de 1 a 2 g kg"1. El caseinato sódico se utiliza fundamentalmente por su propiedad de interaccionar con el agua.The mashed potatoes are vacuum packed, which guarantees a stabilized product that can be stored in the frozen state for more than 1 month. Subsequently, this mashed potato is thawed and heated in the microwave, exhibiting, as a consequence of the established cryoprotective effect, organoleptic characteristics similar or superior to that of the products currently marketed, and even those of a freshly prepared mashed potato from a conventional culinary preparation. In addition, the procedure for the preparation and stabilization of said natural mashed potatoes object of the invention has been established, consisting of adding to the rest of the constituents forms of a mashed potatoes [potato tubers cv. Kennebec, semi-skimmed milk sterilized in the bottle, water and salt (CINa)] a mixture of cryoprotectants, consisting of solutes in the form of powder comprising at least one polysaccharide, as is the case of the xanthan gum added together with: i. - another / a polysaccharide, such as kappa-carrageenan, both added in individual 1: 1 concentrations, preferably 1 to 2 g kg "1 , or ii. - a protein, such as sodium caseinate, both also added in 1: 1 concentrations. individual preferably 1 to 2 g kg "1 . Sodium caseinate is used primarily for its property of interacting with water.
El kappa-carragenato de i) forma geles termo-reversibles, mientras que Ia goma xantana no es capaz por si mismo de formar geles, pero si Io hace cuando se mezcla con otro polisacárido; ambos exhiben elevada capacidad de retención de aguaThe kappa-carrageenan of i) forms thermo-reversible gels, while the xanthan gum is not capable of forming gels by itself, but if does when mixed with another polysaccharide; both exhibit high water retention capacity
El uso de estos crioprotectores ha permitido, a tenor de su incorporación, inhibir el deterioro de Ia textura consecuencia de fenómenos de sinéresis e inestabilidad inducidos por el proceso de congelación, de forma que el puré de patata de esta invención, presenta después de una congelación mediante convección forzada de vapores de nitrógeno líquido y una descongelación en microondas, unas propiedades reológicas y, por Io tanto, una textura y características organolépticas óptimas y estandarizadas. Concretamente, Ia utilización de Ia goma xantana como elemento fundamental en Ia mezcla de crioprotectores aporta un elemento que soporta muy bien los procesos de congelación- descongelación, además de aportar una alta cremosidad en el producto final debido al carácter pseudoplástico que presenta en solución confiriéndole una sensación menos gomosa en Ia boca que otras gomas con comportamiento newtoniano.The use of these cryoprotectants has allowed, in the light of their incorporation, to inhibit the deterioration of the texture due to phenomena of syneresis and instability induced by the freezing process, so that the mashed potatoes of this invention, presents after freezing by forced convection of liquid nitrogen vapors and microwave defrosting, rheological properties and, therefore, optimal and standardized texture and organoleptic characteristics. Specifically, the use of xanthan gum as a fundamental element in the cryoprotectant mixture provides an element that supports the freezing-thawing processes very well, in addition to providing high creaminess in the final product due to the pseudoplastic character that it presents in solution, giving it a less gummy sensation in the mouth than other gums with Newtonian behavior.
La comercialización de un puré de patata con estas características permitirá, tanto al consumidor como a Ia restauración colectiva, disponer de un producto de alta calidad y estabilidad con diferentes usos culinarios, para ser servido como un primer plato o como acompañamiento a los platos principales de cualquier comida, evitando el prolongado procedimiento culinario de una preparación convencional. Se constata, Ia no existencia en Ia actualidad en el mercado español de un puré de patata con tal especificidad. Por Io tanto, un aspecto de Ia presente invención Io constituye un puré de patata natural congelado y estabilizado, en adelante puré de patata de Ia invención, que comprende una mezcla de crioprotectores en una concentración total que oscila entre 2 y 4 g kg"1, preferentemente, entre 2,5 y 3,5 g kg"1, constituido por un polisacárido del tipo goma xantana junto a: i) otro polisacárido, o ii) una proteína.The commercialization of a mashed potato with these characteristics will allow both the consumer and the collective restoration to have a product of high quality and stability with different culinary uses, to be served as a first course or as an accompaniment to the main dishes of any meal, avoiding the prolonged culinary procedure of a conventional preparation. It is noted, the non-existence in the Spanish market of a mashed potato with such specificity. Therefore, one aspect of the present invention constitutes a frozen and stabilized natural mashed potato, hereinafter mashed potato of the invention, comprising a mixture of cryoprotectants in a total concentration ranging from 2 to 4 g kg "1 , preferably, between 2.5 and 3.5 g kg "1 , consisting of a xanthan gum polysaccharide together with: i) another polysaccharide, or ii) a protein.
De forma más concreta, el puré de patata de Ia invención, comprende los constituyentes formularios usuales de un puré de patata, es decir, tubérculos de patata, preferentemente patata cv. Kennebec, leche semidesnatada esterilizada en botella, agua y sal (CINa).More specifically, the mashed potato of the invention comprises the usual constituent forms of a mashed potato, that is, potato tubers, preferably potato cv. Kennebec, semi-skimmed milk sterilized in the bottle, water and salt (CINa).
Un aspecto particular de Ia invención Io constituye el puré de patata de Ia invención en el que Ia mezcla de crioprotectores está formada por el polisacárido goma xantana unida al polisacárido kappa-carragenato, preferentemente, entre 2,5 y 3,5 g kg"1. Otro aspecto particular de Ia invención Io constituye el puré de patata de Ia invención en el que Ia mezcla de crioprotectores está formada por el polisacárido goma xantana junto a Ia proteína caseinato sódico, preferentemente, entre 2,5 y 3,5 g kg"1.A particular aspect of the invention constitutes the potato mash of the invention in which the mixture of cryoprotectants is formed by the xanthan gum polysaccharide bonded to the kappa-carrageenan polysaccharide, preferably between 2.5 and 3.5 g kg "1 Another particular aspect of the invention constitutes the potato mash of the invention in which the mixture of cryoprotectants is formed by the xanthan gum polysaccharide together with the sodium caseinate protein, preferably between 2.5 and 3.5 g kg " 1 .
Otro objeto de esta invención sería, por Io tanto, un procedimiento para Ia elaboración de un puré de patata natural, en adelante procedimiento de Ia invención, que comprende una serie o conjunto de etapas (ver ejemplos 1 y 2): a) Operaciones previas de lavado, pelado y troceado de las patatas; b) elaboración del puré de patata en si misma, utilizando un método convencional del tipo procesador/mezclador de alimentos, a partir de tubérculos de patata, leche semidesnatada esterilizada, agua, sal (CINa) y adición de una mezcla de crioprotectores en forma de polvo seco compuesta por goma xantana unida a - kappa-carragenato, uno y otro adicionados en concentraciones individuales preferentemente de 1 a 2 g kg"1 o, en su caso, caseinato sódico igualmente añadidos en concentraciones individuales preferentemente de 1 a 2 g kg"1; c) cocción; d) congelación de Ia mezcla hasta que el centro térmico del producto alcanza, al menos, -240C, preferentemente mediante convección forzada de vapores de nitrógeno líquido, preferentemente a - 600C en una cámara programable (-70°C/+250°C), e) envasado a vacío, preferentemente bajo ligero vacío; y f) conservación al estado congelado a temperatura no superior a - 24°C.Another object of this invention would therefore be a process for the preparation of a mashed potato, hereinafter the method of the invention, which comprises a series or set of stages (see examples 1 and 2): a) Previous operations washing, peeling and slicing potatoes; b) preparation of the mashed potato itself, using a conventional method of the food processor / mixer type, from potato tubers, sterilized semi-skimmed milk, water, salt (CINa) and adding a mixture of cryoprotectants in the form of dry powder composed of xanthan gum bound to - kappa-carrageenan, one and the other added in individual concentrations preferably from 1 to 2 g kg "1 or, where appropriate, sodium caseinate also added in individual concentrations preferably from 1 to 2 g kg "1; c) cooking; d) freezing of the mixture until the thermal center of the product reaches at least -24 0 C, preferably by forced convection of liquid nitrogen vapors, preferably at - 60 0 C in a programmable chamber (-70 ° C / + 250 ° C), e) vacuum packaging, preferably under light vacuum; and f) preservation in the frozen state at a temperature not exceeding - 24 ° C.
En Ia primera etapa (a), los tubérculos de patata preferentemente de Ia variedad cv. Kennebec, se lavan, pelan y trocean. Las variedades de patata difieren unas de otras en Ia textura del tubérculo después de Ia cocción, y se verifica que los tubérculos de Ia variedad cv. Kennebec son los mejores para preparar el puré de patata natural objeto de Ia presente invención.In the first stage (a), the potato tubers preferably of the variety cv. Kennebec, wash, peel and chop. Potato varieties differ from each other in the texture of the tuber after cooking, and it is verified that the tubers of the variety cv. Kennebec are the best for preparing the natural mashed potatoes object of the present invention.
El puré de patata se elabora (etapa b) en un procesador/mezclador de alimentos (tipo Thermomix), a partir de tubérculos de patata (en concentración predilectamente de 600 a 610 g kg"1), leche semidesnatada esterilizada en botella (en concentración preferentemente de 220 a 240 g kg"1), agua (en concentración predominantemente de 140 a 160 g kg"1), sal (CINa, concentración preferente de 7 a 8 g kg"1) y Ia cantidad apropiada de Ia mezcla de crioprotectores seleccionada añadida en forma de polvo seco descrita anteriormente.The mashed potatoes are made (step b) in a food processor / mixer (Thermomix type), from potato tubers (in concentration preferably 600 to 610 g kg "1 ), semi-skimmed milk sterilized in the bottle (in concentration preferably from 220 to 240 g kg "1 ), water (predominantly from 140 to 160 g kg " 1 ), salt (CINa, preferred concentration from 7 to 8 g kg "1 ) and the appropriate amount of the cryoprotectant mixture selected added in the form of dry powder described above.
Consecutivamente, Ia cocción de los constituyentes se efectúa en dos fases. Todos los ingredientes se cuecen al menos a 1000C durante preferentemente 20 min (velocidad lenta de paleta: no más de 100 rpm), y a continuación, se determina Ia cantidad de líquido que se evapora mediante pesada de los ingredientes antes y después de Ia cocción, remplazándose por Ia correspondiente cantidad de agua hirviendo. Inmediatamente, de nuevo los ingredientes se cuecen al menos a 1000C durante preferentemente 5 min. Finalmente, el puré así obtenido se tritura durante al menos 40 s (velocidad rápida de paleta: no más de 2000 rpm) y se homogeneiza por tamizado (diámetro no más de 1.5 mm). Una vez elaborado, el puré de patata se coloca en cubetas planas especiales para frigorífico y microondas (capacidad aproximada para al menos 500 g) y se congela (etapa c) mediante convección forzada de vapores de nitrógeno líquido a preferentemente -600C en una cámara programable (-70°C/+250°C) hasta que el centro térmico del producto alcanza al menos -240C (velocidad de congelación de al menos 1 ± 0.10°C min"1 ).Consequently, the cooking of the constituents is carried out in two phases. All ingredients are cooked at least 100 0 C for preferably 20 min (slow paddle speed: not more than 100 rpm), and then the amount of liquid evaporated by weighing the ingredients before is determined and after Ia cooking, replacing with the corresponding amount of boiling water. Immediately, again the ingredients are cooked at least 100 0 C for preferably 5 min. Finally, the mash thus obtained is crushed for at least 40 s (fast blade speed: no more than 2000 rpm) and homogenized by sieving (diameter no more than 1.5 mm). Once prepared, the mashed potatoes are placed in special flat buckets for refrigerators and microwaves (approximate capacity for at least 500 g) and frozen (stage c) by forced convection of liquid nitrogen vapors to preferably -60 0 C in a programmable chamber (-70 ° C / + 250 ° C) until the thermal center of the product reaches at least -24 0 C (freezing speed of at least 1 ± 0.10 ° C min "1 ).
El puré de patata congelado se envasa (etapa d) seguidamente bajo ligero vacío (tal como -0.05 MPa) en bolsas de polietileno (dimensión tal como 300 x 200 mm2) u otros envases flexibles (uso alimentario) y se conserva (etapa e) al estado congelado en un congelador doméstico a temperatura no superior a -24°C durante más de 1 mes.The frozen potato mash is packaged (stage d) then under a slight vacuum (such as -0.05 MPa) in polyethylene bags (dimension such as 300 x 200 mm 2 ) or other flexible packaging (food use) and preserved (stage e ) to the frozen state in a domestic freezer at a temperature not exceeding -24 ° C for more than 1 month.
La descongelación del puré de patata de Ia invención se efectúa en un horno microondas doméstico (el calentamiento selectivo es más eficiente a potencia preferentemente de 600 W), donde se coloca el producto desprovisto del envase y se irradia, preferentemente durante 20 min. Se aconseja realizar Ia descongelación en dos períodos. Inicialmente el puré se irradia durante recomendablemente 15 min, retirándose seguidamente del horno y removiéndose cuidadosamente durante un tiempo mínimo, pero razonable, para permitir que se alcance una distribución uniforme de Ia temperatura en todo el puré. Inmediatamente, se completa Ia descongelación y calentamiento del producto exponiéndolo nuevamente a las microondas durante un tiempo adicional de no más de 5 min bajo las mismas condiciones. El puré de patata resultado del procedimiento de elaboración que se detalla en esta invención, exhibe unas características reológicas, textura, medidas de color y calidad sensorial normalizadas, Io que se constata por razón de uso de los métodos que se refieren consecutivamente. DESCRIPCIÓN DE LAS FIGURASThe defrosting of the mashed potatoes of the invention is carried out in a domestic microwave oven (selective heating is more efficient at a power of preferably 600 W), where the product devoid of the container is placed and irradiated, preferably for 20 min. It is advisable to perform the defrosting in two periods. Initially, the mash is irradiated for 15 minutes, then removed from the oven and carefully removed for a minimum, but reasonable, time to allow a uniform distribution of the temperature throughout the mash. Immediately, the defrosting and heating of the product is completed by exposing it again to the microwaves for an additional time of not more than 5 min under the same conditions. The mashed potatoes resulting from the elaboration process detailed in this invention, exhibit normalized rheological characteristics, texture, color measurements and sensory quality, which is verified by reason of use of the methods referred to consecutively. DESCRIPTION OF THE FIGURES
Figura 1 : Espectro mecánico de las propiedades viscoelásticas vs. frecuencia obtenido de un ensayo reológico realizado en modo oscilatorio. Figura 2: Curva de flujo, esfuerzo de cizalla vs. velocidad de cizalla obtenida de un ensayo reológico realizado en modo estacionario.Figure 1: Mechanical spectrum of viscoelastic properties vs. frequency obtained from a rheological test performed in oscillatory mode. Figure 2: Flow curve, shear stress vs. Shear speed obtained from a rheological test performed in stationary mode.
Figura 3: Curva fuerza vs. tiempo derivada de un ensayo instrumental de perfil de textura.Figure 3: Force vs. curve time derived from an instrumental test of texture profile.
Figura 4: Curva fuerza vs. tiempo derivada de un ensayo instrumental de penetración cónica.Figure 4: Force vs. curve time derived from an instrumental test of conical penetration.
EJEMPLOS DE LA INVENCIÓNEXAMPLES OF THE INVENTION
Ejemplo 1.- Procedimiento para Ia elaboración de un puré de patata natural estabilizado mediante kappa-carragenato y goma xantana, congelado y descongelado en microondas Se toman 607,7 g kg"1 de tubérculos de patata de Ia planta de Ia variedad cv. Kennebec, 230,8 g kg"1 de leche semidesnatada esterilizada en botella, 153,8 g kg"1 de agua, 7,7 g kg"1 de sal (CINa), 1 ,5 g kg"1 de kappa-carragenato y 1 ,5 g kg"1 de goma xantana, y se procesan siguiendo íntegramente el procedimiento siguiente. Para ello, se colocan todos los componentes en el procesador de alimentos donde se cuecen a 1000C durante 20 min (100 rpm). Seguidamente, se determina Ia cantidad de líquido evaporada y se remplaza por Ia misma cantidad de agua hirviendo, e inmediatamente se continúa Ia cocción de los ingredientes durante 5 min adicionales. La masa que se obtiene se tritura durante 40 s (2000 rpm) y se homogeneiza con un tamiz (diámetro=1.5 mm). El producto (500 g) se coloca en una cubeta plana especial para frigorífico y microondas y se congela mediante convección forzada de vapores de nitrógeno líquido a -600C hasta que el centro térmico del producto alcanza - 240C. El producto congelado se envasa seguidamente bajo ligero vacío (-0.05 MPa) en una bolsa de polietileno (300 x 200 mm2) y se conserva al estado congelado (-24°C) en un congelador doméstico durante más de 1 mes. El puré de patata se descongela en un horno microondas familiar utilizando una potencia de 600 W, donde se coloca en el centro del plato giratorio desprovisto del envase y se irradia durante 20 min. Inicialmente el puré se calienta durante 15 min y se retira del horno para removerlo cuidadosamente durante 1 min con el fin de lograr una distribución uniforme de Ia temperatura en el producto. Inmediatamente se completa el calentamiento durante un tiempo adicional de 5 min. Una vez descongelado el puré, se toma Ia parte intermedia más abundante, desechando los laterales, una pequeña capa superficial y otra en el fondo de Ia cubeta y se mide Ia temperatura del centro térmico del producto que se constata que fluctúa entre 50 y 55°C. El puré de patata, listo para servir, se ajusta y/o mantiene a esta temperatura, coincidente con Ia temperatura óptima para consumo, colocándolo en un baño atemperado a +55°C. El puré de patata así elaborado y caracterizado por tener: un valor del módulo elástico de 3930,50 Pa, un módulo viscoso de 867,87 Pa, una viscosidad compleja de 3684,25 Pa s, una viscosidad en 10 s"1 de 23,11 Pa s, una viscosidad en 100 s"1 de 3,56 Pa s, un umbral de fluencia de Casson de 117,80, un umbral de fluencia de Bingham de 156,40 Pa, una consistencia de 2,39 N, una adhesividad de -4,49 N s, una máxima resistencia a Ia penetración de 14,13 N, una fuerza media de penetración de 1 ,73 N, un verdor de -3,60, un índice de amarillez de 17,37, una diferencia de color respecto al puré de patata fresco control de 1 ,24, un exudado de 0,0 %, un contenido en sólidos solubles de 11 ,40 g/100 g (w/w) y un pH de 6,16 (ver Tablas 1 a 5).Example 1.- Procedure for the preparation of a natural mashed potato stabilized by kappa-carrageenan and xanthan gum, frozen and thawed in microwave. 607.7 g kg "1 of potato tubers of the plant of the variety cv. Kennebec are taken. , 230.8 g kg "1 of semi-skimmed milk sterilized in the bottle, 153.8 g kg " 1 of water, 7.7 g kg "1 of salt (CINa), 1.5 g kg " 1 of kappa-carrageenan and 1.5 g kg "1 xanthan gum, and are processed in full following the procedure below. To do this, all components are placed in the food processor where they are cooked at 100 0 C for 20 min (100 rpm). Next, the amount of evaporated liquid is determined and replaced by the same amount of boiling water, and the cooking of the ingredients is continued immediately for an additional 5 min. The mass obtained is crushed for 40 s (2000 rpm) and homogenized with a sieve (diameter = 1.5 mm). The product (500 g) is placed in a special flat tray for refrigerators and microwaves and frozen by forced convection of liquid nitrogen vapors at -60 0 C until the thermal center of the product reaches - 24 0 C. The frozen product is it is then packaged under a light vacuum (-0.05 MPa) in a polythene bag (300 x 200 mm 2 ) and stored in the frozen state (-24 ° C) in a domestic freezer for more than 1 month. The mashed potatoes are thawed in a familiar microwave oven using a power of 600 W, where it is placed in the center of the turntable devoid of the container and irradiated for 20 min. Initially the puree is heated for 15 min and removed from the oven to carefully remove it for 1 min in order to achieve a uniform distribution of the temperature in the product. The heating is immediately completed for an additional time of 5 min. Once the mash has been thawed, the most abundant intermediate part is taken, discarding the sides, a small surface layer and another at the bottom of the bucket and measuring the temperature of the thermal center of the product that is found to fluctuate between 50 and 55 ° C. The mashed potatoes, ready to serve, are adjusted and / or maintained at this temperature, coinciding with the optimum temperature for consumption, placing it in a tempered bath at + 55 ° C. The mashed potato thus prepared and characterized by having: a value of the elastic modulus of 3930.50 Pa, a viscous modulus of 867.87 Pa, a complex viscosity of 3684.25 Pa s, a viscosity in 10 s "1 of 23 , 11 Pa s, a viscosity at 100 s "1 of 3.56 Pa s, a Casson creep threshold of 117.80, a Bingham creep threshold of 156.40 Pa, a consistency of 2.39 N, an adhesiveness of -4.49 N s, a maximum penetration resistance of 14.13 N, an average penetration force of 1.73 N, a greenness of -3.60, a yellowness index of 17.37, a color difference with respect to fresh control mashed potatoes of 1.24, an exudate of 0.0%, a soluble solids content of 11, 40 g / 100 g (w / w) and a pH of 6.16 ( see Tables 1 to 5).
El puré de patata se somete a las diferentes determinaciones definitorias de su calidad, que envuelven medidas instrumentales (propiedades reológicas oscilatorias y estacionarias, objetivas de Ia textura, color, otros parámetros fisicoquímicos (exudado (%), sólidos solubles totales (g/100 g (w/w) y pH) y análisis sensorial (ver Tablas 1 aThe mashed potatoes are subjected to the different determinative determinations of their quality, which involve instrumental measures (oscillatory and stationary rheological properties, objective of the texture, color, other physicochemical parameters (exudate (%), total soluble solids (g / 100 g (w / w) and pH) and sensory analysis (see Tables 1 a
5). Las características determinantes y definitorias de Ia calidad de los purés de patata naturales elaborados objeto de Ia invención, junto con las de un puré de patata fresco elaborado a partir de una preparación culinaria convencional (control), se exponen en las Tablas 1-5. Las distintas determinaciones se efectúan a +550C, excepto aquellas relacionadas con Ia medida del color y parámetros fisicoquímicos que se realizan a temperatura ambiente.5). The determining and defining characteristics of the quality of the Natural mashed potatoes prepared object of the invention, together with those of a fresh mashed potato made from a conventional culinary preparation (control), are shown in Tables 1-5. The different determinations are made at +55 0 C, except those related to the measurement of color and physicochemical parameters that are performed at room temperature.
Para Ia caracterización del comportamiento viscoelástico del puré de patata natural estabilizado según el procedimiento para su elaboración objeto de Ia invención, se utilizan ensayos oscilatorios/dinámicos (Figura 1 ), determinándose propiedades reológicas tales como el módulo elástico (G', Pa), el módulo viscoso (G", Pa), Ia viscosidad compleja (η*, Pa s) y otras propiedades relacionadas. A su vez, Ia caracterización del comportamiento viscoso del producto final se efectúa mediante ensayos reológicos conducidos en régimen estacionario, obteniéndose curvas de flujo (Figura 2) que se ajustan a diferentes modelos, determinándose Ia viscosidad del puré de patata a diferentes velocidades de cizalla, así como el umbral de fluencia (valor límite de esfuerzo de cizallamiento que tiene que ser superado para que el producto pueda empezar a fluir) mediante Ia extrapolación de datos velocidad de cizalla/esfuerzo de cizalla a diferentes modelos viscoplásticos y otros parámetros asociados.For the characterization of the viscoelastic behavior of the stabilized natural potato mash according to the procedure for its preparation object of the invention, oscillatory / dynamic tests are used (Figure 1), determining rheological properties such as the elastic modulus (G ', Pa), the viscous module (G ", Pa), the complex viscosity (η * , Pa s) and other related properties. In turn, the characterization of the viscous behavior of the final product is carried out by rheological tests conducted at steady state, obtaining flow curves (Figure 2) that fit different models, determining the viscosity of the mashed potatoes at different shear rates, as well as the creep threshold (shear stress limit value that has to be exceeded so that the product can begin to flow ) by extrapolating data shear speed / shear stress to different viscoplastic models and other torque associated parameters.
La evaluación objetiva de Ia textura del puré de patata estabilizado según el procedimiento para su elaboración objeto de Ia invención, se realiza mediante un ensayo de análisis de perfil de textura instrumental (Figura 3) del que se derivan, entre otras, las propiedades texturales consistencia (N) y adhesividad (N s), y a través de un ensayo de penetración cónica (Figura 4) del que se obtienen, entre otros, los parámetros de textura máxima resistencia a Ia penetración (N) y fuerza media de penetración (N).The objective evaluation of the texture of the mashed potato stabilized according to the procedure for its preparation object of the invention, is carried out by means of an analysis test of instrumental texture profile (Figure 3) from which, among other things, the consistency textural properties are derived (N) and adhesiveness (N s), and through a conical penetration test (Figure 4) from which, among others, the parameters of maximum texture resistance to penetration (N) and average penetration force (N) are obtained .
La medida del color del puré de patata estabilizado según el procedimiento para su elaboración objeto de Ia invención, se realiza por el método de reflectancia mediante el sistema de coordenadas de cromaticidad CIE (L*, a*, b*). El índice de amarillez (Yl) se calcula a partir de Ia ecuación (42,86b7L*), y de forma complementaria se calcula Ia diferencia de color entre el puré fresco elaborado de forma convencional, y al que no se han añadido crioprotectores (control) y los purés adicionados con Ia mezcla de crioprotectores, congelados y descongelados en microondas.The measurement of the color of the mashed potato stabilized according to the procedure for its preparation object of the invention, is carried out by the reflectance method by means of the coordinate system of CIE chromaticity (L * , a * , b * ). The yellowness index (Yl) is calculated from equation (42,86b7L * ), and in a complementary way the color difference between the fresh puree prepared in a conventional manner is calculated, and to which no cryoprotectants have been added (control ) and the purees added with the mixture of cryoprotectants, frozen and thawed in microwaves.
El análisis sensorial del puré de patata estabilizado consistió en un análisis de aceptabilidad global efectuado por cinco panelistas instruidos en el consumo habitual de puré de patata. La estimación de Ia aceptabilidad global respecto al conjunto de todos los atributos sensoriales (textura, color, sabor) del puré de patata objeto de Ia presente invención, se basa en una escala hedónica de 9 puntos donde 1 corresponde a disgusta extremadamente y 10 a gusta extremadamente. Este puré de patata recibió por parte de los panelistas una puntuación de aceptabilidad global relativa a su calidad sensorial (textura, color y sabor) de 8,52 (en una escala de 1 a 10).The sensory analysis of the stabilized mashed potatoes consisted of a global acceptability analysis carried out by five panelists trained in the usual consumption of mashed potatoes. The estimation of the overall acceptability with respect to all the sensory attributes (texture, color, flavor) of the mashed potatoes object of the present invention, is based on a 9-point hedonic scale where 1 corresponds to extremely dislike and 10 like extremely. This mashed potato received from the panelists a global acceptability score relative to its sensory quality (texture, color and flavor) of 8.52 (on a scale of 1 to 10).
Entre las razones alegadas y aportadas por los panelistas para justificar Ia elevada aceptabilidad del mismo, cabría destacar Ia alta percepción de cremosidad que el producto produce en Ia boca; esta última sería imputable a Ia incorporación de Ia goma xantana, cuyo carácter pseudoplástico en solución confiere una sensación menos gomosa en Ia boca que las gomas con comportamiento newtoniano. Hay que señalar, que esta puntuación fue representativamente superior a Ia otorgada al puré de patata fresco elaborado sin Ia adición de crioprotectores para servir de control en esta serie de experimentos, y que tan solo fue de 6,57.Among the reasons alleged and provided by the panelists to justify its high acceptability, it should be noted the high perception of creaminess that the product produces in the mouth; The latter would be attributable to the incorporation of xanthan gum, whose pseudoplastic character in solution confers a less gummy feel in the mouth than gums with Newtonian behavior. It should be noted that this score was representatively superior to that given to fresh mashed potatoes made without the addition of cryoprotectants to serve as a control in this series of experiments, and that it was only 6.57.
El puré de patata objeto de este ejemplo, elaborado mediante Ia adición de los crioprotectores posee, en términos generales y en Io que se refiere a sus propiedades reológicas y de textura instrumental, valores significativamente superiores de viscosidad y umbral de fluencia, consistencia, adhesividad, resistencia máxima a Ia penetración y fuerza media de penetración que los que corresponden al control fresco; por Io tanto, se demuestra que Ia elaboración del puré de patata por razón de Ia adición a los constituyentes formularios de Ia mezcla de los espesantes alimentarios kappa-carragenato y goma xantana, seguida de Ia congelación y descongelación planteadas para el procesado posterior del producto resultante, produce un incremento del espesor del puré de patata, aumentando las uniones entre moléculas después de Ia congelación y descongelación, en comparación con el puré fresco (control). Se constata, que Ia mezcla de ambos polisacáridos (kappa- carragenato y goma xantana) adicionada al puré de patata natural, salvaguarda e incluso potencia sus propiedades espesantes exhibidas individualmente.The mashed potatoes object of this example, prepared by the addition of the cryoprotectants have, in general terms and in what refers to their rheological and instrumental texture properties, significantly higher values of viscosity and creep threshold, consistency, adhesiveness, maximum resistance to penetration and average penetration force than those corresponding to the fresh control; for Io Therefore, it is demonstrated that the preparation of mashed potatoes due to the addition to the constituent forms of the mixture of the food thickeners kappa-carrageenan and xanthan gum, followed by the freezing and thawing proposed for the subsequent processing of the resulting product, produces an increase in the thickness of the mashed potatoes, increasing the junctions between molecules after freezing and thawing, compared to fresh mash (control). It is found that the mixture of both polysaccharides (kappacarragenate and xanthan gum) added to the mashed potatoes, safeguards and even enhances their thickener properties exhibited individually.
El puré de patata elaborado descrito en este ejemplo, presenta Ia particularidad de que contiene almidón natural procedente de Ia patata, proteína desnaturalizada procedente de Ia leche, agua, sal (CINa), y los espesantes alimentarios kappa-carragenato y goma xantana y, por Io tanto, las complejas interacciones que se producen entre los múltiples constituyentes determinan las características organolépticas del mismo.The mashed potato prepared described in this example, has the particularity that it contains natural starch from the potato, denatured protein from milk, water, salt (CINa), and food thickeners kappa-carrageenan and xanthan gum and, for Therefore, the complex interactions that occur between the multiple constituents determine its organoleptic characteristics.
Los kappa-carragenatos se caracterizan por su capacidad para combinarse en dobles hélices e interaccionar con Ia caseína con Ia que forman estructuras de red. Dado que Ia proteína de Ia leche que contiene el puré se encuentra desnaturaliza, Ia posibilidad de que Ia formación de una red kappa-carragenato-caseína sea responsable del aumento de Ia resistencia de Ia estructura no puede ser considerada en el puré objeto de este ejemplo. Dicho aumento podría adscribirse, por una parte, a su capacidad para combinarse en dobles hélices y, por otra, a posibles interacciones entre el polisacárido sulfatado aniónico y Ia proteína desnaturalizada de Ia leche, dado que esta última tiene un efecto de sinergia en Ia capacidad de formar geles de los kappa-carragenatos, como consecuencia de un aumento en Ia incompatibilidad termodinámica asociado con Ia formación de complejas interacciones electrostáticas ligadas a los grupos cargados que quedan expuestos en Ia superficie de los biopolímeros. La presencia del almidón de patata puede también acelerar Ia gelificación del kappa-carragenato debido a efectos de acoplamiento entre el carragenato y Ia amilosa, produciendo un fenómeno de sinergismo decisivo que contribuye a mejorar las uniones entre moléculas.The kappa-carrageenans are characterized by their ability to combine in double helices and interact with the casein with which they form network structures. Since the protein of the milk containing the mash is denatured, the possibility that the formation of a kappa-carrageenan-casein network is responsible for increasing the resistance of the structure cannot be considered in the mash object of this example. . Said increase could be ascribed, on the one hand, to its ability to combine in double helices and, on the other, to possible interactions between the anionic sulfated polysaccharide and the denatured milk protein, since the latter has an effect of synergy in the capacity of forming gels of the kappa-carrageenans, as a result of an increase in thermodynamic incompatibility associated with the formation of complex electrostatic interactions linked to the charged groups that are exposed on the surface of the biopolymers. The presence of potato starch can also accelerate the gelation of the kappa-carrageenan due to the effects of coupling between the carrageenan and the amylose, producing a decisive synergism phenomenon that contributes to improving the joints between molecules.
Sin embargo, también Ia adición de sal ejerce una influencia a tener en cuenta en Ia capacidad de formar geles de los carragenatos. Los cationes afectan el balance de fuerzas atractivas y repulsivas entre las moléculas, de manera que sólo una óptima gelificación acontece en presencia de ciertos niveles de cada catión. El puré de patata inventado, contiene calcio, por una parte, e iones alcalinos (Na+) procedentes de Ia sal, los cuales pueden unirse a Ia hélice del polisacárido neutralizando parcialmente los grupos sulfato, causando Ia agregación de las dobles hélices e incrementando Ia resistencia del gel. Asimismo, el kappa-carragenato y Ia goma xantana, ambos cargados negativamente, del mismo modo pueden reforzar Ia estructura de red tridimensional en sistemas que contienen almidón aniónico, como es de nuevo el caso del puré objeto del ejemplo 1 , que reúne entre sus ingredientes almidón de patata conteniendo grupos fosfato cargados negativamente.However, also the addition of salt exerts an influence to be taken into account in the ability to form carrageenan gels. Cations affect the balance of attractive and repulsive forces between the molecules, so that only optimal gelation occurs in the presence of certain levels of each cation. The mashed potato invented contains calcium, on the one hand, and alkaline ions (Na + ) from the salt, which can be attached to the polysaccharide helix partially neutralizing sulfate groups, causing the aggregation of double helices and increasing Ia gel strength Likewise, the kappa-carrageenan and the xanthan gum, both negatively charged, in the same way can reinforce the three-dimensional network structure in systems containing anionic starch, as is again the case of the mash object of example 1, which brings together its ingredients Potato starch containing negatively charged phosphate groups.
El incremento del espesor del puré de patata objeto de este ejemplo, podría estar producido sencillamente por Ia presencia de Ia goma xantana. No es posible obviar que el xantano se utiliza como estabilizante frente a Ia congelación y descongelación en productos adicionados con almidón, dado que durante Ia congelación las cadenas de xantana son forzadas a alinearse y asociarse por Ia conversión del agua a cristales de hielo. Estas asociaciones se ven favorecidas por Ia presencia de cationes, particularmente calcio (Ca2+), y soportan Ia descongelación formando una estructura de red. En cualquier caso, en este complejo sistema, los tres polisacáridos presentes (almidón de patata, kappa-carragenato y goma xantana) compiten por Ia sal añadida, el agua disponible, así como por el calcio, siendo las asociaciones resultantes las responsables últimas de Ia estructura y, por Io tanto de Ia textura obtenida en el puré.The increase in the thickness of the mashed potatoes object of this example could simply be caused by the presence of the xanthan gum. It is not possible to ignore that xanthan is used as a stabilizer against freezing and thawing in products added with starch, since during freezing the xanthan chains are forced to align and associate by the conversion of water to ice crystals. These associations are favored by the presence of cations, particularly calcium (Ca 2+ ), and support defrosting forming a network structure. In any case, in this complex system, the three polysaccharides present (potato starch, kappa-carrageenan and xanthan gum) The available water, as well as calcium, compete for the added salt, the resulting associations being ultimately responsible for the structure and, therefore, for the texture obtained in the mash.
Destaca, del mismo modo, Ia prácticamente no existencia de diferencias entre los parámetros verdor e índice de amarillez medidos en el puré de patata inventando y en el control, y a pesar de que es posible encontrar objetivamente una ligera diferencia de color entre el puré fresco elaborado de forma convencional y el adicionado con Ia mezcla de crioprotectores y seguidamente procesado, esta última no fue detectada por los panelistas.In the same way, the practically non-existence of differences between the greenness and yellowness index parameters measured in the mashed potatoes invented and in the control, and despite the fact that it is possible to objectively find a slight color difference between the fresh pureed mash Conventionally and the one added with the cryoprotectant mixture and then processed, the latter was not detected by the panelists.
Finalmente, el puré de patata objeto de este ejemplo, exhibe una absoluta capacidad para retener agua en comparación con Ia elevada sinéresis comprobada en el puré control; ello es viablemente resultado de un fenómeno de sinergismo procedente de Ia manifiesta capacidad de interaccionar con el agua que se atribuye al uso de cada polisacárido apartadamente. La adición de crioprotectores que interaccionan con el agua, confiere Ia ventaja de que en el producto congelado se disminuye Ia velocidad de crecimiento de los cristales de hielo, alterando su forma y ofreciendo protección frente a los efectos perjudiciales de este proceso. Además, se verifica que Ia alta capacidad de retención de agua que presenta el puré de patata estabilizado con Ia mezcla de goma xantana y kappa-carragenato es substancialmente positiva, dado que el producto se descongela en microondas, y ello va a impedir que se produzca una pérdida excesivamente rápida de agua del producto, evitando un indeseable endurecimiento.Finally, the mashed potato object of this example, exhibits an absolute capacity to retain water compared to the high syneresis proven in the control mash; This is feasibly the result of a phenomenon of synergism from the manifest ability to interact with the water that is attributed to the use of each polysaccharide apart. The addition of cryoprotectants that interact with water, confers the advantage that in the frozen product the growth rate of the ice crystals is reduced, altering its shape and offering protection against the damaging effects of this process. In addition, it is verified that the high water retention capacity presented by the mashed potato stabilized with the mixture of xanthan gum and kappa-carrageenan is substantially positive, since the product is defrosted in the microwave, and this will prevent it from occurring an excessively rapid loss of water from the product, avoiding undesirable hardening.
Ejemplo 2.- Procedimiento para Ia elaboración de un puré de patata natural estabilizado mediante caseinato sódico y goma xantana, congelado y descongelado en microondas Se toman 607,7 g kg"1 de tubérculos de patata de Ia variedad cv.Example 2.- Procedure for the preparation of a natural mashed potato stabilized by sodium caseinate and xanthan gum, frozen and thawed in microwave. 607.7 g kg "1 of potato tubers of the variety cv.
Kennebec y se lavan, pelan y trocean, 230,8 g kg"1 de leche semidesnatada esterilizada en botella (preferente 230,8 g kg"1), 153,8 g kg"1 de agua, 7,7 g kg"1 de sal (CINa), 1 ,5 g kg"1 de caseinato sódico y 1 ,5 g kg"1 de goma xantana, ambos crioprotectores en forma de polvo seco. Se depositan todos los ingredientes en un procesador de alimentos (tipo Thermomix) y se procesan enteramente de acuerdo con el procedimiento para Ia elaboración de un puré de patata natural estabilizado mediante una mezcla de crioprotectores referido en el ejemplo 1. Por Io tanto, se manifiesta que este ejemplo, repite el procedimiento de elaboración del ejemplo 1 , con Ia única excepción de que el kappa-carragenato es sustituido por una proteína (caseinato sódico) adicionada en idéntica concentración (1 ,5 g kg"1).Kennebec and wash, peel and chop, 230.8 g kg "1 of milk semi-skimmed sterilized in the bottle (preferably 230.8 g kg "1 ), 153.8 g kg " 1 of water, 7.7 g kg "1 of salt (CINa), 1.5 g kg " 1 of sodium caseinate and 1 , 5 g kg "1 xanthan gum, both cryoprotectants in the form of dry powder. All ingredients are deposited in a food processor (Thermomix type) and processed entirely according to the procedure for the preparation of a mashed potato stabilized by a mixture of cryoprotectants referred to in example 1. Therefore, it is stated that this example repeats the process of elaboration of example 1, with the only exception that the kappa-carrageenan is replaced by a protein (sodium caseinate) added in identical concentration (1.5 g kg "1 ).
El puré de patata así elaborado, y teniendo un módulo elástico de 2678,25 Pa, un módulo viscoso de 604,22 Pa, una viscosidad compleja de 2550,50 Pa s, una viscosidad en 10 s"1 de 19,12 Pa s, una viscosidad en 100 s"1 de 3,14 Pa s, un umbral de fluencia de Casson de 97,45, un umbral de fluencia de Bingham de 133,55 Pa, una consistencia de 1 ,48 N, una adhesividad de -3,34 N s, una máxima resistencia a Ia penetración de 8,79 N, una fuerza media de penetración de 1 ,07 N, un verdor de -3,90, un índice de amarillez de 16,99, una diferencia de color respecto al puré de patata fresco elaborado sin Ia adición de crioprotetores de 1 ,35, un exudado de 0,0 %, un contenido en sólidos solubles de 12,13 g/100 g (w/w) y un pH de 6,13 (ver Tablas 1 a 5). Este puré de patata recibió por parte de los panelistas una puntuación relativa a su aceptabilidad global (textura, color y sabor) de 8,22 (en una escala de 1 a 10). Esta calificación fue también claramente superior a Ia otorgada al puré de patata fresco elaborado sin Ia adición de crioprotectores, y que como se menciona en el ejemplo 1 fue de 6,57.The mashed potato thus elaborated, and having an elastic modulus of 2678.25 Pa, a viscous module of 604.22 Pa, a complex viscosity of 2550.50 Pa s, a viscosity in 10 s "1 of 19.12 Pa s , a viscosity at 100 s "1 of 3.14 Pa s, a Casson creep threshold of 97.45, a Bingham creep threshold of 133.55 Pa, a consistency of 1.48 N, an adhesiveness of - 3.34 N s, a maximum resistance to penetration of 8.79 N, an average penetration force of 1, 07 N, a greenery of -3.90, a yellowness index of 16.99, a color difference Regarding fresh mashed potatoes made without the addition of cryoprotectants of 1.35, an exudate of 0.0%, a soluble solids content of 12.13 g / 100 g (w / w) and a pH of 6.13 (see Tables 1 to 5). This mashed potato received from the panelists a score relative to its overall acceptability (texture, color and flavor) of 8.22 (on a scale of 1 to 10). This rating was also clearly superior to that given to fresh mashed potatoes made without the addition of cryoprotectants, and which, as mentioned in example 1, was 6.57.
El puré de patata objeto de este ejemplo, elaborado mediante Ia adición de los crioprotectores goma xantana junto al carragenato sódico, presenta en Io que se refiere a propiedades reológicas y de textura instrumental, valores superiores de viscosidad y umbral de fluencia, que los pertenecientes al puré control, pero generalmente una consistencia, adhesividad, resistencia máxima a Ia penetración y fuerza media de penetración inferiores a las del control fresco; por Io tanto, se hace constar que Ia elaboración del puré de patata mediante Ia adición a los constituyentes formularios de Ia mezcla de crioprotectores caseinato sódico y goma xantana, seguida de Ia congelación y descongelación planteadas para el procesado del producto resultante, produce un incremento de Ia viscosidad y umbral de fluencia del producto, comparativamente con el control, pero posee una capacidad espesante inferior a Ia que manifiesta Ia adición de Ia mezcla de Ia goma xantana con el polisacárido kappa-carragenato.The mashed potatoes object of this example, prepared by the addition of xanthan gum cryoprotectants along with sodium carrageenan, present in what refers to rheological and instrumental texture properties, higher viscosity values and creep threshold, which those belonging to the control mash, but generally a consistency, adhesiveness, maximum resistance to penetration and average penetration force lower than those of the fresh control; Therefore, it is noted that the preparation of mashed potatoes by adding to the constituents forms of the mixture of cryoprotectants sodium caseinate and xanthan gum, followed by the freezing and thawing raised for the processing of the resulting product, produces an increase in The viscosity and flow threshold of the product, comparatively with the control, but has a thickening capacity lower than that which manifests the addition of the mixture of the xanthan gum with the kappa-carrageenan polysaccharide.
El puré de patata elaborado descrito en este ejemplo, presenta Ia particularidad de que contiene almidón natural procedente de Ia patata, proteína desnaturalizada procedente de Ia leche, agua, sal (CINa), y los espesantes alimentarios caseinato sódico y goma xantana. La interacción global proteína-polisacárido es netamente atractiva o repulsiva en función de Ia distribución de los diferentes tipos de grupos presentes (cargados, hidrofóbicos, puentes de hidrógeno, etc.) y, por Io tanto, complejas interacciones se producen entre los múltiples constituyentes que establecen las características organolépticas del puré.The mashed potato prepared described in this example, has the particularity that it contains natural starch from the potato, denatured protein from milk, water, salt (CINa), and food thickeners sodium caseinate and xanthan gum. The global protein-polysaccharide interaction is clearly attractive or repulsive depending on the distribution of the different types of groups present (loaded, hydrophobic, hydrogen bonds, etc.) and, therefore, complex interactions occur between the multiple constituents that establish the organoleptic characteristics of the mash.
Por Io tanto, Ia superior viscosidad y umbral de fluencia determinados en el puré objeto de este ejemplo, en comparación con el puré fresco control, podría adscribirse a un efecto de sinergia entre el almidón de Ia patata, cargado negativamente, y el caseinato sódico como consecuencia de incompatibilidad termodinámica entre los diferentes biopolímeros. Cuando el pH es superior al punto isoeléctrico de Ia proteína, Ia carga neta de esta última llega a ser negativa y, por Io tanto, aumentan las fuerzas electrostáticas repulsivas promoviendo efectos de exclusión de volumen. Ello conlleva Ia concentración de ambos biopolímeros en micro fases separadas favoreciendo Ia gelificación del polisacárido. La goma xantana no forma geles por si misma, sin embargo, tampoco se descarta que tanto posibles interacciones caseinato sódico/goma xantana, como Ia presencia del almidón de patata en el sistema, pudieran favorecer que el xantano exhibiese propiedades gelificantes. Asimismo, Ia goma xantana, cargada negativamente, puede reforzar Ia estructura de red tridimensional en sistemas que contienen almidón aniónico, como es de nuevo el caso del puré objeto de este ejemplo que, como se menciona en el ejemplo 1 , incluye entre sus componentes almidón de patata conteniendo grupos fosfato cargados negativamente. Destaca, análogamente, Ia prácticamente no existencia de diferencias entre los parámetros verdor y amarillez determinados en el puré de patata adicionado con Ia mezcla de Ia goma xantana junto al carragenato sódico, y en el control. Además, tampoco fue apreciada por los panelistas diferencia de color existente entre el puré fresco elaborado de forma convencional y el puré adicionado con Ia mezcla crioprotectora antes mencionada. En el caso de Ia mezcla de crioprotectores de Ia goma xantana junto a kappa-carragenato (Ejemplo 1 ) presenta un color levemente más oscuro que el puré fresco convencional. La mezcla de crioprotectores descrita en este ejemplo de realización (goma xantana y caseinato sódico) presenta una capacidad total de retención de agua, en respuesta a Ia sinergia derivada de Ia incorporación del caseinato sódico y Ia goma xantana, ambos con conocidas propiedades para interaccionar con el agua.Therefore, the higher viscosity and creep threshold determined in the mash object of this example, in comparison with the fresh control mash, could be ascribed to a synergy effect between the starch of the potato, negatively charged, and the sodium caseinate as consequence of thermodynamic incompatibility between the different biopolymers. When the pH is higher than the isoelectric point of the protein, the net charge of the latter becomes negative and, therefore, the repulsive electrostatic forces increase promoting volume exclusion effects. This entails the concentration of both biopolymers in separate micro phases favoring the gelation of the polysaccharide. Xanthan gum does not form gels by itself, however, nor is it ruled out that both possible sodium caseinate / xanthan gum interactions, as well as the presence of potato starch in the system, could favor the xanthan showing gelling properties. Likewise, the xanthan gum, negatively charged, can reinforce the three-dimensional network structure in systems containing anionic starch, as is again the case with the mash object of this example, which, as mentioned in example 1, includes starch components of potato containing negatively charged phosphate groups. Stresses, similarly, the practically non-existence of differences between the greenish and yellowish parameters determined in the mashed potatoes added with the mixture of the xanthan gum next to the sodium carrageenan, and in the control. In addition, the difference in color between the fresh puree made in a conventional manner and the puree added with the cryoprotectant mixture mentioned above was also not appreciated by the panelists. In the case of the mixture of cryoprotectants of the xanthan gum together with kappa-carrageenan (Example 1) it has a slightly darker color than the conventional fresh puree. The cryoprotectant mixture described in this exemplary embodiment (xanthan gum and sodium caseinate) has a total water retention capacity, in response to the synergy derived from the incorporation of sodium caseinate and xanthan gum, both with known properties to interact with Water.
En términos generales, si se comparan los purés de patata elaborados con ambas mezclas, se verifica que Ia textura del puré de patata añadido con Ia mezcla de goma xantana y kappa-carragenatos es preferida a aquella del puré elaborado con Ia mezcla de goma xantana y caseinato sódico y, que el primero, presenta un color levemente más oscuro. Tabla 1.- Propiedades reológicas oscilatorias características de los purés de patata naturales estabilizados de Ia invención.In general terms, if the mashed potatoes made with both mixtures are compared, it is verified that the texture of the mashed potato added with the mixture of xanthan gum and kappa-carrageenans is preferred to that of the mash made with the mixture of xanthan gum and sodium caseinate and, than the first, has a slightly darker color. Table 1.- Characteristic oscillatory rheological properties of the stabilized natural mashed potatoes of the invention.
Módulo elástico, G' Módulo viseóse, Viscosidad compleja, η* Mezcla (Pa) G" (Pa s)Elastic module, G 'Visose module, Complex viscosity, η * Mixture (Pa) G "(Pa s)
(Pa)(Pa)
(A) 3800 ,0-5200 ,0 800, 0-1200 ,0 3600 ,0-5000 ,0(A) 3800, 0-5200, 0 800, 0-1200, 0 3600, 0-5000, 0
(B) 2600 ,0-4200 ,0 600 ,0-900, 0 2500 ,0-4000 ,0(B) 2600, 0-4200, 0 600, 0-900, 0 2500, 0-4000, 0
Control 7000 ,0-9000 ,5 900, 0-1300 ,0 6500 ,0-8500 ,0Control 7000, 0-9000, 5 900, 0-1300, 0 6500, 0-8500, 0
Tabla 2.- Propiedades reológicas estacionarias definitorias del comportamiento viscoso de los purés de patata naturales estabilizados de Ia invención.Table 2.- Stationary rheological properties defining the viscous behavior of the stabilized natural mashed potatoes of the invention.
Mezcla -510 limo σoc σoBBlend -510 slime σoc σoB
(Pa s) (Pa s) (Pa) (Pa)(Pa s) (Pa s) (Pa) (Pa)
(A) 22,5-29, 5 3,0-4,6 110,0-140,0 140,0-190 ,0(A) 22.5-29, 5 3.0-4.6 110.0-140.0 140.0-190, 0
(B) 17,0-20, 0 2,5-3,5 90,0-120,0 125,0-145 ,0(B) 17.0-20, 0 2.5-3.5 90.0-120.0 125.0-145, 0
Control 11 ,0-14, 0 1 ,5-2,5 78,0-90,0 90,0-111 , 5Control 11, 0-14, 0 1, 5-2.5 78.0-90.0 90.0-111, 5
Tabla 3.- Medidas objetivas de textura características de los purés de patata naturales estabilizados de Ia invención.Table 3.- Objective measures of texture characteristic of the stabilized natural mashed potatoes of the invention.
Perfil de ; textura Penetración cónica instrumentalProfile of ; texture Instrumental conical penetration
Mezcla Consistenci Adhesividad Máxima Fuerza media a (N s) resistencia a Ia de penetraciónMixture Consistency Maximum Adhesive Average strength at (N s) penetration resistance
(N) penetración (N) (N)(N) penetration (N) (N)
(A) 2,2-2,5 (-4,5)-(-5,8) 13,2-16,6 1 ,7-2,0(A) 2.2-2.5 (-4.5) - (- 5.8) 13.2-16.6 1, 7-2.0
(B) 1 ,3-2,0 (-3,0)-(-4,5) 8,2-12,2 1 ,0-1 ,8 Control 1 ,6-2,1 (-3,5)-(-4,8) 10,0-14,0 1 ,3-1 ,8(B) 1, 3-2.0 (-3.0) - (- 4.5) 8.2-12.2 1, 0-1, 8 Control 1, 6-2.1 (-3.5) - (- 4.8) 10.0-14.0 1, 3-1, 8
Tabla 4.- Parámetros del color y fisicoquímicos característicos de los purés de patata naturales estabilizados de Ia invención.Table 4.- Characteristic color and physicochemical parameters of the stabilized natural mashed potatoes of the invention.
Mezcla a* Yl= ΔE Exudado Sólidos pHMix a * Yl = ΔE Exudate Solids pH
(142,86b7 (%) solubles(142.86b7 (%) soluble
L*) totalesL * ) totals
(g/100 g (w/w))(g / 100 g (w / w))
(A) (-3,3)-(- 17,0-18,0 0> OO 11 ,0-13,0 6,15-6,17(A) (-3.3) - (- 17.0-18.0 0> OO 11, 0-13.0 6.15-6.17
3,7) 1 ,23.7) 1, 2
(B) (-3,6)-(- 16,0-18,0 0,6- 0,0 11 ,5-13,5 6,12-6,19(B) (-3.6) - (- 16.0-18.0 0.6- 0.0 11, 5-13.5 6.12-6.19
3,9) 1 ,33.9) 1, 3
Control (-3,2)-(- 17,5-18,5 0,0 11-12 12,0-13,5 6,13-6,15Control (-3.2) - (- 17.5-18.5 0.0 11-12 12.0-13.5 6.13-6.15
3,6)3.6)
Tabla 5.- Aceptabilidad global de los purés de patata naturales estabilizados de Ia invención.Table 5.- Global acceptability of the stabilized natural mashed potatoes of the invention.
Mezcla Aceptabilidad globalGlobal Acceptability Blend
(A) 8,2-8,9(A) 8.2-8.9
(B) 8,4-8,7(B) 8.4-8.7
Control 6,5-7,2 - (A): Puré objeto de Ia invención estabilizado por Ia mezcla de criprotectores goma xantana/kappa-carragenato.Control 6.5-7.2 - (A): Purée object of the invention stabilized by the mixture of xanthan gum / kappa-carrageenan cryptoprotectors.
- (B): Puré objeto de Ia invención estabilizado por Ia mezcla de criprotectores goma xantana/caseinato sódico. - Control: Puré natural fresco. - (B): Purée object of the invention stabilized by the mixture of xanthan gum / sodium caseinate cryptoprotectors. - Control: Fresh natural puree.

Claims

REIVINDICACIONES
1.- PURÉ DE PATATA congelado caracterizado porque comprende conjuntamente los constituyentes formularios de un puré de patata convencional de origen natural y una mezcla de crioprotectores en forma de polvo que comprende al menos, un polisacárido, preferentemente Ia goma xantana junto a i) un segundo polisacárido, o ii) una proteína1 .- Frozen PURÉ DE POTATO characterized in that it comprises together the constituent forms of a conventional mashed potato of natural origin and a mixture of cryoprotectants in powder form comprising at least one polysaccharide, preferably the xanthan gum next to a) a second polysaccharide , or ii) a protein
2.- PURÉ DE PATATA natural según Ia reivindicación 1 , caracterizado porque Ia concentración total de mezcla de crioprotectores oscila entre 2 y 4 g kg"1.2. Natural PURÉ POTATO according to claim 1, characterized in that the total concentration of cryoprotectant mixture ranges between 2 and 4 g kg "1 .
3.- PURÉ DE PATATA natural según las reivindicaciones 1 y 2 caracterizado porque Ia mezcla de crioprotectores está formado por el polisacárido goma xantana unida al polisacárido kappa-carragenato, preferentemente, entre 2,5 y 3,5 g kg"1.3. Natural PURÉ POTATO according to claims 1 and 2, characterized in that the cryoprotectant mixture is formed by the xanthan gum polysaccharide bonded to the kappa-carrageenan polysaccharide, preferably between 2.5 and 3.5 g kg "1 .
4.- PURÉ DE PATATA natural según las reivindicaciones 1 y 2 caracterizado porque Ia mezcla de crioprotectores está formado por el polisacárido goma xantana unida a Ia proteína caseinato sódico, preferentemente, entre 2,5 y 3,5 g kg"1.4. Natural PURÉ POTATO according to claims 1 and 2, characterized in that the cryoprotectant mixture is formed by the xanthan gum polysaccharide bound to the sodium caseinate protein, preferably between 2.5 and 3.5 g kg "1 .
5.- PROCEDIMIENTO DE OBTENCIÓN DEL PURÉ DE PATATA según las reivindicaciones 1 a 4 caracterizado porque comprende las siguientes etapas:5. PROCEDURE FOR OBTAINING PURÉ POTATO according to claims 1 to 4, characterized in that it comprises the following steps:
- a) lavado, pelado y troceado de las patatas;- a) washing, peeling and slicing potatoes;
- b) elaboración del puré de patata utilizando un método convencional y adición de Ia cantidad apropiada de Ia mezcla de crioprotectores añadida en forma de polvo seco compuesta por goma xantana unida a i.- kappa-carragenato, uno y otro adicionados en concentraciones individuales preferentemente de 1 a 2 g kg"1 o, en su caso, ii.- caseinato sódico igualmente añadidos en concentraciones individuales preferentemente de 1 a 2 g kg"1;- b) preparation of mashed potatoes using a conventional method and adding the appropriate amount of the mixture of cryoprotectants added in the form of dry powder composed of xanthan gum bound to i.- kappa-carrageenan, one and the other added in individual concentrations preferably from 1 to 2 g kg "1 or, where appropriate, ii.- sodium caseinate also added in individual concentrations preferably 1 to 2 g kg "1 ;
- c) cocción;- c) cooking;
- d) congelación hasta -240C, preferentemente mediante convección forzada de vapores de nitrógeno líquido- d) freezing up to -24 0 C, preferably by forced convection of liquid nitrogen vapors
- e) envasado a vacío, preferentemente bajo ligero vacío; y- e) vacuum packaging, preferably under slight vacuum; Y
- f) conservación al estado congelado a temperatura no superior a - 24°C. - f) preservation in the frozen state at a temperature not exceeding - 24 ° C.
PCT/ES2008/070239 2007-12-21 2008-12-18 Natural mashed potato stabilised using a mixture of cryoprotectors and method for developing same WO2009080860A1 (en)

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ES200703394A ES2322529B1 (en) 2007-12-21 2007-12-21 FROZEN AND STABILIZED NATURAL POTATO PURE THROUGH A DECRIOPROTECTORS MIXTURE AND ITS PROCESSING PROCESS.

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CN102771742A (en) * 2012-07-10 2012-11-14 华中农业大学 Mashed potato nutrition and texture regulating agent and application of mashed potato nutrition and texture regulating agent
WO2020250119A1 (en) * 2019-06-10 2020-12-17 Mccain Foods Limited Liquified potato product and process
CN117179042A (en) * 2023-11-07 2023-12-08 山东凯欣绿色食品股份有限公司 Freeze-dried fruit and vegetable capable of reducing nutrition loss and preparation method thereof

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102630899A (en) * 2012-05-09 2012-08-15 四川省农业科学院农产品加工研究所 Processing method of potato full-nutrition powder
CN102771742A (en) * 2012-07-10 2012-11-14 华中农业大学 Mashed potato nutrition and texture regulating agent and application of mashed potato nutrition and texture regulating agent
WO2020250119A1 (en) * 2019-06-10 2020-12-17 Mccain Foods Limited Liquified potato product and process
CN114144074A (en) * 2019-06-10 2022-03-04 麦凯恩食品有限公司 Liquefied potato products and process
US11478003B2 (en) 2019-06-10 2022-10-25 Mccain Foods Limited Process for producing a liquid potato product
CN117179042A (en) * 2023-11-07 2023-12-08 山东凯欣绿色食品股份有限公司 Freeze-dried fruit and vegetable capable of reducing nutrition loss and preparation method thereof

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ES2322529A1 (en) 2009-06-22

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