SHAPED FOOD PRODUCT AND PROCEDURE TO OBTAIN IT.

Description

( MOOULAflIO tHDUtrRM, COMMERCE ? ( ARIIOtAMATO I» MOD. t · 48 TER is? MINISTRY OF INDUSTRY, COMMERCE AND CRAFTS DG P. I. - CENTRAL PATENT OFFICE PATENT FOR INDUSTRIAL INVENTION N.4 ........ This patent is granted for the invention which is the subject of the application specified below: N. QUESTION Aiino 1 9040 ì3 Cod. Pr«v. U.P1.CA CODES DATE PRES APPLICATION P 0 MA II M 1 5 MILAN ì 1334 )7i )1 53 )0 )0 5 ) OWNER SMADAR YECHIEL A RAMAT HASHARON ISRAEL TITLE SHAPED FOOD PRODUCT AND PROCEDURE FOR OBTAINING IT. INV. DES. YECHIEL SMADAR DAVID M. TRILLING PRIORITY ISRAEL PATENT DOM. N. 64728 OF 8 JANUARY 1982 9 -4MMU98? Rome, II 75165 / from Register A Protocol No. 19040 A / MINISTRY OF INDUSTRY, COMMERCE AND CRAFTS Provincial Office of Industry, Commerce and Crafts of Milan COPY OF THE MINUTES OF FILING FOR AN INDUSTRIAL PATENT The year 1983 H day seven of the month of January. MODIANO {,·. ASSOCIATI Sas di Dr. Ine. G, through an agent..... „ _ , A , „ , , . ~ ... MODIANO & C., (Italian Patent and Trademark Agency) SMADAR Yechiel of Israeli nationality 'residing' ' n Rhodium t-Ha sha ron (Israel) Address and domiciled for legal purposes in Milan - Via Meravigli, 16 at the Agent has presented to me, the undersigned: - Stamped application for the granting of a patent for an industrial invention with the title: SHAPED FOOD PRODUCT AND PROCEDURE TO OBTAIN IT. Inventors designated Yechiel SMADAR and David Li. TRILLINO. Priority* of patent application in: Israel H. 64728 of 8 January 1982. accompanied by: • Description In duplicate of 22 pages of writing. • Letter of appointment -: - Priority document and Italian translation (with reservation) - 3Aut9t£zzBats(Knzattaudtxassrtx3]uxx(ax3axiiùs9scxaQt^ - Act of designation of the Inventor. - Proof of payment to postal account no. 00668004 in the name of the Tax and Concession Registry Office Rome of L, 272,000.· issued by the Post Office of Milan 15 on 5.1.83 n. 743 - Revenue stamp of l. 3,000,- y fop 0S|t anfg rjfi uf a fC*i C?cr;v Ere ] the declaration referred to in circular N. 149 for the motion: does not believe it is necessary, in principle, to make declarations not required by law. The application, descriptions and drawings listed above have been signed by the applicant and countersigned and stamped with the official seal by / and IQ DEPOSITOR For a copy compliant with the original THE OFFICE Peter Messinoo p. the Director (Salvatore Ravalli) THE HEAD OF PATENTS - ·. —.V·· ,·'··.; :t· .. · ··*i't** 1 ;,·. < . ζ.ν· .'· , ν .--, / *. ...Λΐι;,V·*··*·' ·· · a-, 4'·. 75165 / 48 Hon. MINISTRY OF INDUSTRY, TRADE AND CRAFTS, Central Patent Office - E 0 MA Mr. SMADAR Yeohiel, residing in Rama t-Ha aliar on (I-.190C0A / 83 le), of Israeli nationality, through Agent MODIANO A ASSOCIATI Sas, di Dr. Ing. 0. MODIANO & C. (Agenzia Ita<9· « I tl Wd III I * ferir I II t * PATENT SERVICE 07.01.83 019040 liana Patents and Trademarks) and with domicile for legal purposes in Milan, Via Meravigli 16, requests the granting of a patent for the Invention having as its title "SHAPED INCREASING PRODUCT AND PROCEDURE FOR GET IT. Inventors designated YeohielSMADAR and David M.TRILLINO. P ri ori tà do 1 the patent application in. Is rasie N. 64728 from -.. January 8, 1982, Attached documentation» .................... a) Description in duplicate. ...................... b) Letter of introduction. p) Italian contract priority document (with reservation) a) Act of designation of inventors. ...... f) Proof of payment of the required fees. g) Stamp duty of 1.. 3,000* BER data. fcri- '\ * 751ó5 / C0RÀb (64728) SHAPED FOOD PRODUCT AND PROCEDURE TO OBTAIN IT SMADAR Yechiel, in Ramat-Hasharon (Israel), of Israeli nationality. Inventors Designatij Yechiel SMADAR and David M. TRILLINO. Deposited on -7 JAN. 1583 at No. 190Ό A / 83 , Β*±φΕφΕ #8S SUMMARY A process for producing shaped food products from chopped, granulated or ground food products which consists of preparing a slurry with a binding agent, a gelling agent and an ion-releasing substance suitable for gradually interacting with the gelling agent to form a suspension of suitable viscosity, preparing the shaped product and processing it to obtain the final product, and products prepared by this process. DESCRIPTION The production of food products by reconstituting crushed materials and shaping the crushed materials using rubbers and gel-forming materials, using mechanical methods such as extrusion and molding, as well as thermal treatments such as heating or cooling, are common methods in the food industry. Various processes are known for producing such shaped food products, some of which are based on the use of a gel-forming system comprising an alginate and a divalent cation such as calcium ion. One type of process using these products results in a film-wrapped, shaped product, such as a sausage. For example, U.S. Patents 3,650,765 and 3,650,766 describe food products that are manufactured in any shape or size by a process that includes the steps of forming an extruded suspension of a food product, extruding the suspension, and forming a gel-like film around the extruded product. The film is formed by subjecting substances that can be transformed In gels, for example, alginate, the action of gelling agents, for example, alkaline earth metal ions, on the surface of the extruded product. U.S. Patents 3,891,776, 3,922,360, 4,117,172, and 3,676,158 also describe similar processes by which a shaped food product is formed wrapped in a film. Some of these processes produce a self-supporting, peelable film. When the film is peeled off and the resulting product is again subjected to the action of a divalent cation solution, a new film is formed. Other processes based on the use of alginates and calcium ions produce a stabilized food product in which the alginate contained in the suspension used for production is transformed into an advanced, complete gel. For example, US Patent 2,791*50® describes a process for obtaining reconstituted food products that consists of initially forming a thixotropic, semi-gel-like substance by dispersing a crushed, minced, granulated food product. O ·*. side or chopped in an aqueous solution of an edible hydrophilic colloid in which the dispersed alginate product is present in the form of individual particles more or less completely enveloped in a matrix of the colloid gel. Alginates are described as useful colloids. Hydrophilic. Additionally, a gelling agent such as calcium carbonate must be added to the dispersed food product and hydrophilic colloid to cause a gel to form. The timing of the addition of the gelling agent to the dispersion of food product and hydrophilic colloid is critical because, when the gelling agent is added, it releases calcium ions which react rapidly with the colloid to form a gel. Since this gel formation occurs rapidly, it is necessary to quickly transfer the substance to a feed tube of an extrusion machine in which the final advanced gel structure is formed. The feed tube must be of such a length that the resulting mixture becomes an advanced gel essentially simultaneously with its exit. This is a significant drawback, because if the gelling agent is added too early,The mixture will become a gel before exiting the extrusion machine, thus creating a blockage in the extrusion machine mechanism. If, on the other hand, the gelling agent is added too late, the mixture will not become a gel when exiting the extrusion machine, thus preventing the formation of a shaped food product. Thus, the procedures of the previous techniques indicated above may result in production difficulties and product difficulties- 4 <' Ρ 'λ < for example the formation of an unwanted film, an unwanted structure of the finished product and difficulties during the extrusion operation. Therefore, among the purposes of the present invention is to create an improved process for obtaining shaped food products which ensures a regular production process and control of the desired characteristics of the finished product. THE The applicant has found, according to the present invention, that prepared food products having any desired size or shape can be obtained from a suspension of comminuted food particles and additives, including a binding agent and a timed reaction system comprising a gelling agent, such as an alginate, and a substance that releases divalent ions. The suspension used in the process according to the present invention has the rheological properties required for a shaping operation and for shape retention, thus making possible a continuous production process based on extrusion, molding, or the like. The consistency of the suspension is such that the shaped product is easily released from the shaping or forming apparatus. The process of the present invention can be applied to a wide variety of food products, including vegetables, fruits, protein substances such as meat products and fish products, shrimp products and the like and is not dependent on acidity. <bi prodotti alimentari oppure dalla temperatura. Seoondo la presente invenzione, si può preparare la sospensione da uno o più dei prodotti ali- 5 > * ι crushed materials indicated above, by a binding agent comprising, for example, a cellulose ether alone, or together with a gum such as guar gum, an alginate, an ion releasing substance Bivalents e.g. calcium carbonate, which reacts with the alginate to form a gel, a diluent e.g. flour and / or starch and possibly a pH control substance e.g. citric acid or any other physiologically acceptable weak acid, a suitable sequestering agent e.g. a metaphosphate and other additives e.g. honey, sweeteners and colourants. The binding agent used in the suspension maintains a certain degree of rigidity and shape of the product and the gradual gelation of the alginate results in a certain hardening of the product. The pH control agent, combined with the sequestering agent, results in a predetermined rate of calcium ion release, thus resulting in the controlled gelation of the alginate. In some cases, the pH of the comminuted food product is such that it is not necessary to add acid or both acid and sequestering agent. For example, in the case of comminuted foods that release an acid, such as onions, it is not necessary to add the pH control agent and sequestering agent to the suspension. In each case, the suspension must be adjusted so that gelation occurs within a predetermined period of time. Generally, the suspension is left to stand for a predetermined period of time ranging from about 5 minutes to about 30 minutes before the actual shaping and further processing begins. This I know I have enough time for gelation to occur. The ratio between the different ingredients and the quantity of the different ingredients in the suspension determines the consistency and characteristics of the final product. The actual shaping is carried out using an extrusion machine, a cutting machine, or a stamping apparatus. As indicated above, the easy and rapid release of the shaped food product from the extrusion machine, cutting machine, or stamping device is important for an effective continuous production process. This release can be facilitated by continuously washing the extrusion head, washing machine, or stamping machine with a liquid soap solution, water, or an aqueous solution of divalent ions, such as calcium ions, which prevents the shaped product from sticking to the shaping apparatus. When using a solution such as calcium chloride for washing, the result is a smooth, easy-to-slide surface with a very low coefficient of friction that will release easily from the shaping device. This washing solution is used in small quantities and at a low concentration and is intended only to facilitate the easy release of the product and not to produce a shape-retaining or self-supporting film. The shaped product can be further worked by placing it in contact with a floury substance or with a normal batter and breading If better adhesion of the batter coating to the product is desired, a small amount of gelling agent can be added to the batter which will interact with the alginate in the top layer of the product. Shaped food products can also be coated, baked, fried, frozen, and packaged. When these frozen products are reheated, they retain their shape, structure, and eating qualities. The components used for the process of the present invention have reasonable price characteristics and, thus, the product can be produced on an economical basis. As previously indicated herein, the shaped food products of the present invention are produced by first preparing a suspension of a comminuted food product and other additives, then shaping the suspension by extrusion, molding, or the like, followed by final processing that may include batter application, breading, cooking (e.g., frying), freezing, and packaging. In accordance with the present invention, the suspension contains one or more comminuted food products, a binding agent, a gelling agent, a substance that releases divalent ions to react with the gelling agent, diluents, and optionally a pH control substance, a sequestering agent, and additives such as salt, spices, sweeteners, and colorants. Suitable binding agents for use in the present invention include edible cellulose ethers that are non-toxic, and that are soluble in water. Examples of suitable cellulose ethers are: Cellulose ethers are alkyl, hydroxyalkyl, or carboxyalkyl ethers, in which the alkyl group contains 1-3 carbon atoms. Specific examples of cellulose ethers are sodium carboxymethyl cellulose, methyl cellulose, ethyl cellulose, hydroxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, and combinations thereof. These cellulose ethers may be used in combination with gums such as guar gum, tragacanth, karaya gum, axontan gum, carrageenan gum, furcellara gum, locust bean gum, gum arabic, or combinations thereof. While any suitable binding agent may be used, it is currently preferred to use hydroxypropyl methyl cellulose together with guar gum as a binding agent. A particularly preferred hydroxymethyl propyl cellulose is hydroxypropyl methocel. K100M of viscosity 100,000 ops produced by Dow Chemical. Generally, the binding agent is used in an amount ranging from about $0.10 by weight to about $6.0 by weight, based on the weight of the shredded food product. When the binding agent consists of a cellulose ether and a gum, the cellulose ether is present, for example, in an amount ranging from about $20 to about $30 by weight of the binding agent, and the gum is present, for example, in an amount ranging from about $70 to about $80 by weight of the binding agent. While any suitable gelling agent may be used, it is currently preferred to use an alginate, such as sodium alginate or potassium alginate. A particularly preferred alginate is a sodium alginate under the trademark Profanai SF-120 marketed by Multi-Kem Corp. and manufactured by Protan and Fagertun of Norway. Alginate, in general, is present in suspension in an amount ranging from about 0.1% by weight to about 1.0% by weight, based on the weight of the comminuted food product. Compounds that release divalent ions to react with alginate to produce a gel include calcium carbonate, calcium phosphate, and the like. However, calcium carbonate is currently preferred. Compounds that release calcium ions react with alginate to produce a calcium alginate gel. The ion-releasing compound is generally present in amounts ranging from about 0.001 to about 0.004 by weight, based on the weight of the chopped food product. THE Suitable pH control substances include weak organic acids such as citric acid, maleic acid, and tartaric acid. The pH control agent may be omitted from the suspension if the chopped food product used releases a weak acid. Onions are an example of such a food product. When used, the pH control agent is generally present in an amount ranging from about 0.001 to about 0.05 by weight, based on the weight of the chopped food product. While any suitable sequestering agent may be used in conjunction with the pH control agent, it is currently preferred in this invention to use a metaphosphate, such as sodium hexametaphosphate. Typically, the sequestering agent is used only when a pH control agent is used. Generally, when the sequestering agent is used, it is present in an amount ranging from about 0.001% by weight to about 0.05% by weight, based on the weight of the comminuted feed product. - ￎﾸￎﾷ R> / Suitable diluents that may be used in the suspension according to the present invention include starch and flour, which are usually used together. Generally, starch is present in an amount ranging from about 3% by weight to about 12% by weight, based on the weight of the comminuted food product. However, it is currently preferred to use starch in an amount ranging from about 5.5% by weight to about 6.5% by weight. Flour, in general, is present in an amount ranging from It ranges from about $3 by weight to about $12 by weight, based on the weight of the powdered food product. A preferred amount is between about $7.50 by weight and about $8.50 by weight. The suspension may also optionally contain one or more additives, such as salt, spices, sweeteners, and colorings. Generally, when such substances are present in the suspension, they are present in an amount ranging from about 0.01% by weight to about 1.0% by weight, based on the weight of the chopped food particles. As indicated above, food products suitable for use in the present invention include vegetables, fruits, protein substances such as meat products and fish products, shrimp products, and the like. The process according to the present invention is particularly suitable for use with chopped or shredded food products such as fresh onions, rehydrated onions, cauliflower, mushrooms, peppers, apples, poultry, beef, peaches, shrimp, and squid. A preferred product is (or Λλ onion rings, - which require a very well-defined consistency to obtain an acceptable and marketable product, Food products are chopped, diced or minced using means known in the industry. The suspension is prepared by mixing together all the substances that make up the suspension except the chopped or shredded food product. When the dry mixture of these substances is mixed, they are then added and mixed together with the chopped or shredded food product for 2-5 minutes at room temperature to form a suspension. The resulting suspension, which has a very high viscosity, is left to stand for a period of time ranging from about 5 minutes to about 30 minutes to allow the release of ions, for example calcium ions, from the calcium carbonate, which forms a calcium alginate gel. The suspension is then introduced into shaping equipment, such as an extrusion machine or a molding device.While any suitable device can be used, it is currently preferred to pump the suspension through an extrusion machine equipped with cutting heads. When preparing onion rings, an Autoprod / pood extrusion machine manufactured by Autoprod, Inc., can be used. This machine is equipped with cutting heads that form a ring-shaped product weighing approximately 10-12 g. The same extrusion machine can be used with different cutting heads to extrude other shapes, such as sphere-shaped elements, crescent-shaped structures, rod-shaped structures, and so on. * ν '9 %s, 9 Desirably, a washing solution containing divalent ions is used to wash the extrusion machine knives or the molding plate to facilitate the easy release of the shaped product from the knives or molding plate. Currently, an aqueous solution of calcium chloride (0.2%-5.0%) is preferred. The extruded shaped products fall individually onto a hammer conveyor belt that transports them to a batter production unit, where a batter is applied. If greater adhesion of the batter to the product is desired, a small amount of a suitable alginate, such as sodium alginate, can be added to the batter, allowing the batter to interact with the calcium ions on the product surface. This step in the process is typically followed by a breading unit in which the products are breaded. The breaded product is then usually cooked and, in the case of onion rings, fried for a short period of time, such as about 30 seconds at 40°F (204°C), and then individually flash-frozen and packaged. The final shaped product, prior to batter application and breading, according to the present invention, contains, for example, a cellulose ether in an amount of from about 0.10% by weight to about 2.5% by weight, a gum in an amount of from about 0% by weight to about 2.5% by weight, an alginate salt in an amount of from about 0.05% by weight to about 0.80% by weight, a diluent in an amount of - 13 of between about $6.00 by weight or about $15.00 by weight and a food product in an amount of between about $80 by weight and about $90 by weight. A preferred example is $0.20 of a cellulose ether, $0.90 of guar gum, $0.36 of an alginate salt, $12.00 of a diluent, and $86.00 of a food product (onion). As indicated above, the ingredients in the dry mix before the addition of the chopped or shredded food product include the following substances, the percentage by weight (based on the weight of the substances in the suspension before the addition of the food product) indicated for each substance representing the wide range of values ​​that may be used, and the preferred amounts. Substances Preferred Amount * Range Corn Starch 37$ 30-60$ Wheat Flour 49 30-60 Hydroxypropyl Methyl Cellulose 1.5 1-15 Guar Gum 6.0 0-15 Sodium Alginate 2.5 0.5-5 Calcium Carbonate 0.012 0.006-0.02 Sugar (optional) 4.4 0.0-10 Salt (optional) 0.9 0-5 Citric Acid (if needed) 0 0-0.02 Sodium Hexametaphosphate 0 0-0.02 (if necessary) The ratio of diced fresh onion and / or rehydrated fresh onion to the dry mix system is preferably 6.0 to 1, but can vary from about 5.0 to about 10.0 to 10.0. Specific examples of some preferred formulations are given below. ted in the following examples. These examples are for illustrative purposes only and should not be construed as limiting in any way. Example 1; production of onion rings A YES a dry mixture of the following ingredients is prepared (by weight): > parts of corn starch parts of wheat flour 0.8 parts sodium alginate (KELTOHE, Kelco Co.) 0.003 parts calcium carbonate 3.2 parts hydroxypropyl methyl cellulose, viscosity grade 100,000 CPS (hjdroxypropyl methooel K-1000M, Dow Chemical). This honey was added to 250 parts fresh onions cut into 1 / 4-inch (5.8 mm) dice in a ribbon blender and mixed for 3 minutes at room temperature to form a slurry. The suspension thus obtained had a viscosity similar to that « of a paste. The mixture was left to stand for 5-15 minutes to allow the release of calcium ions from the calcium carbonate due to the acidic pH determined by the onion exudate and the subsequent reaction of the calcium ions with the alginate molecules, leading to the formation of a calcium alginate gel. The suspension was then pumped, using a pump used in the cream food industry, through an Autoprod Food extrusion machine equipped with cutting heads, which forms a product in the form of rings weighing approximately 10-12 g. The cutting elements were washed with a solution. aqueous solution with calcium chloride of 5 parts per 100 parts of water by weight. This washing solution facilitated the release of the ring-shaped product thus obtained from the cutting elements. The extruded onion rings fell individually onto a mesh conveyor belt that carried the product to a batter application unit, followed by a breading unit. The breaded product was fried at 400°F (2C4 OC) for 30 seconds and then individually cooled and packaged. 1 ' The finished product, when reconstituted by heat for serving, has the desired juicy consistency and chewiness. Example 2: Onion Ring Production Onion rings were prepared by extrusion according to Example 1, using instead dried onion pieces, rehydrated with water, which, when reconstituted with water, were approximately 1 / 4 inch (5.8 mm) in size. The internal structure of the finished baked product resembled that of Example 1, Example 3: Onion Ring Production A dry mixture was prepared from the following ingredients (parts by weight): 15*2 parts corn starch 20.0 parts wheat flour 1.0 parts sodium alginate - 16 IL ί O$S* makes 2 0.004 parts calcium carbonate 0.6 parts hydroxypropyl methyl cellulose 2.5 parts guar gum 0.4 parts salt THE 1.8 parts sugar. This mixture was added to 250 parts fresh onions cut into 1 / 4-inch (5.8 mm) dice. The procedure for preparing onion rings was described in Example 1. Example 4 ? Apple Ring Production * A dry mixture was prepared of the following ingredients (parts by weight)* parts corn starch parts white flour 0.6 parts sodium alginate 0.003 parts calcium carbonate 2.3 parts hydroxypropyl methyl cellulose 1.1 parts guar gum parts sugar part salt This mixture was added to 250 parts fresh apples cut into 1 / 4-inch (5.8 mm) cubes. The remainder of the procedure was the same as that described in Example 1. ,'WO μ - 17 < I °O * ro 5: Production of a shrimp-based product Yes c prepared a mixture containing the following parts by weight: Shrimp chopped 85 1.0 1.5 hours of garlic 0.02 hours of onion 0.3 > of corn 1.2 as required to 100 100 250 parts by weight of the above mixture were mixed with the dry mixture of Example 1 and processed as described in Example 1, giving the product the shape of a crescent or the shape of a shrimp. aio 6: Rings 0 nuggets of pumpkins A mixture was prepared which includes, expressed as parts ISO! Ini in 1 / 4 inch (6.4 mm) dice 56 \ tomatoes 42 3re onions 0.15 ire garlic 0.15 anus 0.4 1.3 YES 250 parts by weight of this mixture are mixed with the 100 - 18 < ' ì- \ .· < °ov - * dry mixture of example 1 and processing was carried out as described in example 1, obtaining the product in the form of rings or nuggets. Example 7: Chicken rings or crescents Yes, a mixture was prepared which includes, expressed as parts by weight: Chicken roll cut into 1 / 4 inch (6.4 mm) cubes 76.6 Chicken Flavor 3.0 Parsley 0.1 Water . 17.7 100 250 parts by weight of this mixture were mixed with the dry mixture defined in claim 1 and processed to produce rings or crescents. Processing was then further performed as described in Example 1. / The above examples were repeated using different binding agents and different gums and also with different proportions of diluents and with the addition of further gums. Different proportions of Alginates and other low-solubility calcium compounds. In all cases, satisfactory products were obtained by making appropriate adjustments to the ingredients.

Claims

1. CLAIMS 1. A process for producing shaped food products from chopped, granulated or ground food products which comprises (1) preparing a suspension of one or more food products with a binding agent, a gelling agent and a substance which releases divalent ions, the quantities of binding agent, gelling agent and substance which releases divalent ions being sufficient to allow a degree of interaction between the gelling agent and the substance which releases divalent ions at a predetermined period of time after the suspension has been prepared; (2) preparing a shaped food product by shaping the suspension by means of a shaping and forming apparatus; and (3) processing the shaped food product to obtain a final product.

2. Process according to claim 1, wherein the binding agent is a cellulose ether.

3. The process of claim 2, wherein the cellulose ether is carboxy methyl cellulose, carboxy ethyl cellulose, carboxy propyl cellulose, methyl cellulose, ethyl cellulose, hydroxy methyl cellulose, hydroxy ethyl cellulose, hydroxy propyl methyl cellulose or a mixture thereof.

4. A process according to claim 1, 2 or 3, wherein the binding agent comprises a cellulose ether and another gum.

5. The process of claim 4, wherein the other gum is guar gum, tragacanth gum, karaya gum, xanthan gum, carrageenan gum, furcellarana gum, carob gum, gum arabic or a mixture thereof.

6. A process according to any of claims 1 to 5, wherein the gelling agent is an alginate of an alkali metal and the substance releasing divalent ions is a calcium ion-containing compound having a low solubility, 7. The process of claim 6, wherein the alkali metal alginate is sodium alginate and the calcium compound is calcium carbonate. > 8. A process according to any of claims 1 to 9, wherein the suspension further contains a pH control agent.

9. The process of claim 8, wherein the pH control agent is a weak organic acid selected from citric acid, tartaric acid and maleic acid.

10. A process according to any of claims 1 to 9, wherein the suspension further contains a sequestering agent.

11. Process according to claim 10, wherein the sequestering agent is a metaphosphate.

12. Process according to claim 11, wherein the metaphosphate is sodium hexametaphosphate, 13. A process according to any of claims 1 to 12, wherein the shaped food product is washed with an aqueous solution containing a calcium compound, while being released from the shaping and forming device ζ \> ή·· / *> ό 1 SV 14. The process of claim 13, wherein the calcium compound solution is an aqueous solution of calcium chloride.

15. A process according to any of claims 1 to 14, wherein the suspension further contains a diluent.

16. Process according to claim 15, wherein the diluent is starch, flour or a mixture thereof.

17. A process according to any of claims 6 to 16, wherein the components are used in such proportions that the suspension is left to stand for a period of time ranging from about 5 minutes to about 30 minutes, allowing the alginate to interact with the compound which releases calcium ions, and thus increasing the viscosity of the suspension prior to the shaping step.

18. A process according to any of claims 1 to 17, wherein the binding agent is present in an amount of from about 0.10% by weight to about 6.0% by weight, based on the weight of the comminuted food product.

19. A process according to any of claims 1 to 18, wherein the alginate is present in an amount of from about 0.10% by weight to about 1.0% by weight, based on the weight of the comminuted food product. 20* A process according to any of claims 1 to 19, wherein the compound that releases divalent ions is present in an amount of from about 0.001% by weight to about 0.02% by weight, based on the weight of the comminuted food product.

21. Process according to any of claims 1 to 20, wherein the processing step (3) is carried out by placing the shaped food product in contact with a flour or a normal batter and subsequently carrying out the breading operation. i ( 22. Shaped food product, which food product is in the form of a gel and comprises a cellulose ether selected from the group consisting of hydroxyalkyl celluloses and carboxyalkyl celluloses, the alkyl groups of which contain from 1 to 3 carbon atoms, said cellulose ether being present in an amount of from about 0.1% by weight to about 2.5% by weight; an alginate salt in an amount of from about 0.05% by weight to about 0.80% by weight; a comminuted, granulated, or crushed food product selected from vegetables, fruits, meat, fish, and marine edibles or mixtures thereof, in an amount of from about 80% by weight to about 90% by weight; and a diluent in an amount of from about 6% by weight to about 15% by weight. 23· A shaped food product according to claim 22, containing another gum in an amount of from about 0.1% by weight to 2.5% by weight.

24. Food product according to claim 22, wherein onions are used as said food product.

25. Food product according to claim 22, wherein apples are used as said food product.

26. Product according to claim 24» in the form of a ring. ring the Officer Ri claim 25» in the form of a