AU4632999A - Blood chunks - Google Patents
Blood chunks Download PDFInfo
- Publication number
- AU4632999A AU4632999A AU46329/99A AU4632999A AU4632999A AU 4632999 A AU4632999 A AU 4632999A AU 46329/99 A AU46329/99 A AU 46329/99A AU 4632999 A AU4632999 A AU 4632999A AU 4632999 A AU4632999 A AU 4632999A
- Authority
- AU
- Australia
- Prior art keywords
- blood
- fraction
- hydrogen peroxide
- reaction product
- chunks
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 210000004369 blood Anatomy 0.000 title claims description 38
- 239000008280 blood Substances 0.000 title claims description 38
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 34
- 239000007795 chemical reaction product Substances 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 14
- 102000001554 Hemoglobins Human genes 0.000 claims description 12
- 108010054147 Hemoglobins Proteins 0.000 claims description 12
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 4
- 230000006835 compression Effects 0.000 claims description 3
- 238000007906 compression Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 102000004506 Blood Proteins Human genes 0.000 claims description 2
- 108010017384 Blood Proteins Proteins 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 210000003743 erythrocyte Anatomy 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000006260 foam Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000011541 reaction mixture Substances 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 239000012503 blood component Substances 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000002572 peristaltic effect Effects 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000008259 solid foam Substances 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/12—Animal proteins from blood
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/28—Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/24—Animal feeding-stuffs from material of animal origin from blood
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
- A23K50/48—Moist feed
Description
WO 00/01247 PCT/GB99/02106 BLOOD CHUNKS The present invention relates to the preparation of a novel edible chunk comprising blood, and to the chunk itself. 5 Blood and blood fractions are used in the manufacture of pet foods as a nutrient. In particular, the hemoglobin fraction of whole blood is employed; by the hemoglobin fraction is meant the residue from whole blood once the plasma, or most 10 of the plasma, has been removed. The hemoglobin fraction consists of red and white blood cells with a residue of plasma. The hemoglobin fraction typically contains from about 14% to 40% protein and about 35% to 45% red blood cells. The remainder is mainly water together with other 15 blood components. Conventionally, whole blood is heated by scraped surface heating or steam infusion to 750C and treated with hydrogen peroxide to decolour it. The decoloured blood is dewatered 20 to give a powder. In alternative techniques, whole blood is coagulated with for example a solution containing calcium ions and the resulting coagulate cut into chunks. Such chunks are homogeneous in texture, resembling liver. It has now been found that if a blood fraction, defined 25 herein as comprising from about 14% to about 40% protein and about 35% to 45% red blood cells, is heated and treated with hydrogen peroxide a solid foam results. The foam reaction product can be cut into chunks and incorporated into, for example, pet food. If the foam reaction product is 30 compressed, a textured solid mass is produced. The compressed solid mass has a laminar structure similar to that of cooked meat.
WO 00/01247 PCT/GB99/02106 -2 The blood fraction may be formed in any way. The blood fraction may be the hemoglobin fraction of blood. Alternatively, the blood fraction may be formed by removing water from whole blood to concentrate it so that it 5 comprises from about 14% to about 40% protein and about 35% to 45% red blood cells. The blood fraction may be reconstituted from purified protein and red blood cells. According to the invention there is provided a method of 10 forming a blood chunk comprising heating a blood fraction (as defined above), treating the heated blood fraction with hydrogen peroxide and compressing the resulting reaction product to form a chunk having a laminar structure. Preferably the blood fraction is a hemoglobin fraction (as 15 defined above). Preferably the hydrogen peroxide is added to the blood fraction at at least 0.5% by weight. There does not appear to be a significant upper limit to the concentration of hydrogen peroxide in the reaction mixture which is effective 20 to cause the desired reaction to take place; concentrations of up to 3% (by weight) have been found satisfactory. Preferably, compression is carried out at a temperature greater than 60'C. 25 Preferably the blood fraction is heated to between 60'C and 80*C before addition of the hydrogen peroxide. Preferably the blood fraction comprises at least about 10%, more preferably at least about 15%, by weight protein. At 30 lower protein concentrations, the reaction product does not absorb all the water present in the reaction mixture. Such products are useful and their manufacture falls within the scope of the present invention; however, it will usually be WO 00/01247 PCT/GB99/02106 -3 necessary to remove the proteinaceous material from the unabsorbed water before it is used. Additives may be included in the blood fraction to modify 5 the nutritional content and flavour of the chunks. It is preferred that the pH of the blood fraction is no less than 4, and that it is no greater than 9. Compression of the reaction product of the blood fraction and hydrogen peroxide can be carried out on the reaction 1o product as it is formed, or the reaction product can be stored and then subjected to heating, for example by microwave radiation, prior to compressing. Alternatively, the reaction product may be steamed to give a product having a jelly-like texture. The steaming can be carried out with 15 meat juices or other flavoured aqueous media to impart particular flavours to the product. The product can be dried, preferably at about 60 0 C, to produce hard, crunchy chunks, which are useful as a dry pet food. 20 The reaction product of the blood fraction and hydrogen peroxide can be compressed under its own weight. The reaction product may be compressed as a result of restriction of any expansion of the reaction product caused by evolution of gas as the blood fraction and hydrogen 25 peroxide react. The pressure at which the reaction product of the blood fraction and hydrogen peroxide is compressed to achieve the laminar internal structure is not critical; a pressure of up to about 400 kPa is preferred.
WO 00/01247 PCT/GB99/02106 -4 Also according to the invention there is provided an edible chunk comprising a major amount of blood protein and having a fibrous, laminar internal structure. 5 The invention will be further described, by way of example, with reference to the drawings in which; Figure 1 shows schematically a method according to a first embodiment of the invention; Figure 2 shows schematically a method according to a second 10 embodiment of the invention; and Figure 3 shows schematically a method according to a third embodiment of the invention. The methods according to the invention shown in the drawings include the following common features. The hemoglobin 15 fraction of blood is pumped from a tank 10 by a peristaltic pump 12 to a steam infuser 14 where the hemoglobin is heated to about 75'C. The heated hemoglobin passes from the steam infuser 14 to a high shear mixer reactor 16, such as a Dispax reactor. In the Dispax reactor, the hemoglobin is 20 reacted with hydrogen peroxide pumped from a hydrogen peroxide tank 18 by a hydrogen peroxide pump 20. In the reactor 16, the hemoglobin and the hydrogen peroxide are mixed efficiently. Preferably, the reactor is a high shear, low volume mixer to ensure adequate mixing of the two 25 components. In the first embodiment of the invention, shown in Figure 1, the foam reaction product 22 is deposited in a tray 24. The reaction product 22 can be allowed to be compressed by its own weight, in which case the solid mass produced is elastic 30 and can be cut up to provide elastic chunks. Alternatively, pressure can be applied to the reaction product 22 in the WO 00/01247 PCT/GB99/02106 -5 tray by application of a pressure plate 26. On release of the pressure plate a solid product 28 having a fibrous, laminar internal structure is produced, which can then be cut into chunks 30 as at 32. 5 In the second embodiment of the invention, shown in Figure 2, the reaction product 22 from the reactor 16 is passed to a piston pump 40 in which the reaction product is compressed. As the reaction product 22 leaves the piston pump 40, it is diced as at 42 to produce chunks 44 having a io fibrous, laminar internal structure. In the third embodiment of the invention, shown in Figure 3, the reaction product 22 leaves the reactor 16 through a disperser 50, from where it passes into a mouth formed by the widely separated ends of two converging continuous belts 15 52, 44. The reaction product is compressed between the two continuous belts, and the resulting solid sheet 56 is cut into chunks 58 as it leaves the continuous belts 52, 54, as at 60. Again, the chunks produced have a fibrous, laminar internal structure. 20 The chunks have a fibrous, laminar internal structure, similar to that of meat chunks, so that the chunks can be readily used in canned food stuffs such as pet foods to provide a protein source which is analogous in appearance and texture to meat.
Claims (11)
1. A method of manufacturing a blood chunk comprising: heating a blood fraction (as herein defined); adding 5 hydrogen peroxide; and compressing the resulting reaction product to form a chunk having a laminar structure.
2. A method according to claim 1 in which the blood fraction is a hemoglobin fraction (as herein defined).
3. A method according to claim 1 or 2 in which the 10 compression is carried out at a temperature greater than 60 0 C.
4. A method according to any preceding claim in which the compressed product is dried. 15
5. A method according to any preceding claim further comprising steaming the reaction product of the blood fraction and the hydrogen peroxide.
6. A method according to any preceding claim in which the hydrogen peroxide is added to the blood fraction at at least 20 0.5% (by weight).
7. A method according to any preceding claim in which the blood fraction is heated to between 60'C and 80 0 C before addition of the hydrogen peroxide. 25
8. A method according to any preceding claim in which the blood fraction comprises at least 10%, preferably at least 15%, protein by weight.
9. An edible chunk comprising a major proportion of blood protein and having a fibrous, laminar internal structure. WO 00/01247 PCT/GB99/02106 -7
10. A method substantially as described.
11. A chunk substantially as described.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GBGB9814395.1A GB9814395D0 (en) | 1998-07-02 | 1998-07-02 | Blood chunks |
| GBGB9814396.9A GB9814396D0 (en) | 1998-07-02 | 1998-07-02 | Coagulated protein |
| GB9814395 | 1998-07-02 | ||
| GB9814396 | 1998-07-02 | ||
| PCT/GB1999/002106 WO2000001247A1 (en) | 1998-07-02 | 1999-07-02 | Blood chunks |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU4632999A true AU4632999A (en) | 2000-01-24 |
| AU765796B2 AU765796B2 (en) | 2003-10-02 |
Family
ID=26313964
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU46329/99A Ceased AU765796B2 (en) | 1998-07-02 | 1999-07-02 | Blood chunks |
| AU46334/99A Ceased AU762042B2 (en) | 1998-07-02 | 1999-07-02 | Coagulated protein |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU46334/99A Ceased AU762042B2 (en) | 1998-07-02 | 1999-07-02 | Coagulated protein |
Country Status (5)
| Country | Link |
|---|---|
| EP (2) | EP1091654A1 (en) |
| AU (2) | AU765796B2 (en) |
| CA (2) | CA2336357A1 (en) |
| GB (2) | GB2340024B (en) |
| WO (2) | WO2000001247A1 (en) |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5218775B2 (en) * | 1972-11-22 | 1977-05-24 | ||
| FR2315858A1 (en) * | 1975-07-04 | 1977-01-28 | Anvar | Food protein from vegetable seed or oil cake extract - by coagulating using alkaline earth metal salt |
| GB1562618A (en) * | 1976-08-02 | 1980-03-12 | Mars Ltd | Food protein products |
| AU527766B2 (en) * | 1977-08-15 | 1983-03-24 | Kliem Foods Pty. Ltd | Production of food from blood |
| JPS5594698A (en) * | 1979-01-12 | 1980-07-18 | Tsukishima Kikai Co Ltd | Method of improving dehydrating property of organic sludge |
| DD142144A1 (en) * | 1979-03-02 | 1980-06-11 | Siegfried Kummer | METHOD FOR THE PRODUCTION OF FIBRILLAERES AND LAMELLAR PROTEIN STRUCTURES |
| US4526580A (en) * | 1983-09-12 | 1985-07-02 | Devro, Inc. | Method of preparing collagen extrusion gels |
| JPH03198746A (en) * | 1989-12-27 | 1991-08-29 | Ogawa Koryo Kk | Processed hemoglobin and its production |
| ZA965966B (en) * | 1995-07-12 | 1998-01-12 | Nestle Sa | Formulated emulsion product and process. |
-
1999
- 1999-07-02 WO PCT/GB1999/002106 patent/WO2000001247A1/en not_active Application Discontinuation
- 1999-07-02 WO PCT/GB1999/002111 patent/WO2000001248A1/en not_active Application Discontinuation
- 1999-07-02 CA CA002336357A patent/CA2336357A1/en not_active Abandoned
- 1999-07-02 EP EP99929539A patent/EP1091654A1/en not_active Withdrawn
- 1999-07-02 GB GB9915608A patent/GB2340024B/en not_active Expired - Fee Related
- 1999-07-02 CA CA002336622A patent/CA2336622A1/en not_active Abandoned
- 1999-07-02 EP EP99929544A patent/EP1091655A1/en not_active Withdrawn
- 1999-07-02 GB GB9915609A patent/GB2340025B/en not_active Expired - Fee Related
- 1999-07-02 AU AU46329/99A patent/AU765796B2/en not_active Ceased
- 1999-07-02 AU AU46334/99A patent/AU762042B2/en not_active Ceased
Also Published As
| Publication number | Publication date |
|---|---|
| AU762042B2 (en) | 2003-06-19 |
| CA2336622A1 (en) | 2000-01-13 |
| EP1091655A1 (en) | 2001-04-18 |
| GB9915609D0 (en) | 1999-09-01 |
| GB2340024A (en) | 2000-02-16 |
| AU765796B2 (en) | 2003-10-02 |
| EP1091654A1 (en) | 2001-04-18 |
| GB9915608D0 (en) | 1999-09-01 |
| GB2340024B (en) | 2002-10-30 |
| AU4633499A (en) | 2000-01-24 |
| GB2340025B (en) | 2003-01-15 |
| CA2336357A1 (en) | 2000-01-13 |
| WO2000001248A1 (en) | 2000-01-13 |
| GB2340025A (en) | 2000-02-16 |
| WO2000001247A1 (en) | 2000-01-13 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FGA | Letters patent sealed or granted (standard patent) |