AU615346B2 - Method of producing an edible extract from bovine animal bone - Google Patents

Description

P/00/011 Form PATENTS ACT 1952 COMPLETE SPECIFICATION

(ORIGINAL)

FOR OFFICE USE Short Title: 4 Int. C:5 3 4 6 Application Number: Lodged: Complete Specification-Lodged: Accepted: Lapsed: SPublished: Priority: Belated Art: TO BE COMPLETED BY APPLICANT Name of Applicant: Haitai Australia Pty Ltd Address of Applicant: Suite 504, 4 Help Street, CHATSWOOD NSW 2067 Actual Inventor: Byung W Min Address for Service: Barker, Blenkinship Associates PO Box 34, CHATSWOOD NSW 2067 Method of Complete Specification for the invention entitled: Producing An Edible Extract From Bovine Animal Bone The following statement is a full description of this invention, including the best method of performing it known to me:-' SNote: The description is to be typed in double spacing, pica type face, in an area not exceeding 250 mm in depth and 160 mm In width, on tough white paper of good quality and it is to be inserted inside this form.

14599/78-L Printed by C. J. THOMPSON, Commonwealth Government Printer, Canberra 1_ _LII_~ I ;i ~I 2 METHOD OF PRODUCING AN EDIBLE EXTRACT FROM BOVINE ANIMAL BONE The present invention relates to the use of certain bones from bovine animals to produce an edible extract and in particular to an industrial process for production of such extract from bones previously thought not to be suitable for such purpose.

Extracted matter from animal meat has been used to prepare products for human consumption for many years and is used in large quantities for food precessing in the form of seasonings.

Such seasonings however are relatively expensive to produce due *t to the raw materials presently used and the extraction processes involved.

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There has been much research into use of animal bones to produce cheap extracts having regard to the fact that such bones are normally a biproduct of meat production. For example, marrow extract which is obtained from certain bovine animal 15 bones is utilised for edible products instead of bouillon, however the flavour thereby obtained is different compared to that of products extracted directly from meat and is consequently not very sought after. The resulting strength of the taste of products extracted from marrow is additionally not adequate to facilitate use of the product in a cooked food such as soup.

:1 I- 3 It is an object of the present invention to provide a cost efficient process for the production of an extract having a strong beef flavour or at least to provide an alternate method to those already existing for such production.

Accordingly the present invention discloses a method of producing an edible product having a strong "beef extract" taste comprised of the steps of; selecting bovine animal bones from a group of bones including leg bones, knee bones and pelvic bones.

10 crushing the bones to a size not exceeding o" adding at least one per cent garlic by weight to the crushed bone.

adding water to the bone/garlic mixture and stirring the mixture at an elevated temperature of between degrees Celcius 140 degrees Ceicius for half an hour or more.

filtering the mixture to remove insoluble material and particularly the crushed bone.

One embodiement of the present invention will now be desribed with reference to the accompanying drawing in which: Fig.l. is a side elevation of a bovine animal indicating its skeletal structure.

-4- According to one example of the present invention, knee joint bones I in Fig.l are obtained and crushed in a mechanised cutter (not shown) to a size of between 20mm 30mm. These joint bones are the most desirable and give rise to the best flavours when enhanced as specified in the present invention although it has been found that leg bones 2 as well as pelvic bones 3, 4 and 5 may also be utilised. The rib cage of the beast 5 is not useful for purposes of the present invention.

After crushing of the bone as aforementioned and placement of the bone in a tank having an agitator and heating element, 0 00 0 water is added to the crushed bone to the extent of three a seven times the weight of the bone. The mixture is then stirred o 0 0 o by the agitator at between 70 C and 125 C for between one and twelve hours. If the temperature is increased, the time may be decreased such that one hour at 121 C has been found to be 000 sufficient whereas five to eight hours are required at 100 C.

0 00 Either before or during the heating process, garlic must be 0000:0 added. If garlic is not added the resulting taste of the 4 extract has been found to be relatively unpalatable in the •l 't ;20 sense that it is not of a "beefy" flavour and furthermore such beef flavour as may be present is not sufficiently strong. The means whereby the addition of the garlic creates a more characteristic, palatable and familiar "beef" flavour is not fully understood but it is suspected that sulphur compounds ~rrrrr~----arm~- 5 formed by the addition of the garlic give rise to the desired flavour. It is considered that between one and five percent by weight of peeled crushed garlic is optimal.

The crushed bone must be removed from the liquid extract and for this purpose a forty mesh filter having approximately 370 micron diameter apertures is appropriate.

Consumers equate solutions having cloudy or milky appearance with solutions of high nutritional value and consequently it is highly desirable to add an emulsifying agent which avoids production of what would otherwise be a relatively clear solution. For this purpose a mixture of sodium caseinate: 6 rr.

vjater: tallow in the approximate proportions 1:10:8 15% has 1 :.-ben found to be of great value. Such an emulsifying agent is 0 Scourse comprised of entirely natural ingredients which is -liso highly desirable in respect of a product which will be consumed by health conscious purchasers. Such emulsifying .ent may comprise between 1 and 10% of the total liquid 2 'mixture by volume but preferably between 1 and 3%.

:,,The sodium caseinate is a good natural emulsifying agent whereas the tallow is a good whitener and additionally enriches the taste of the resulting product.

6 -6- If it is desired to reduce the fat content of the resulting product, a centrifugal separator may be utilised to effect oil separation and reduce fat content.

It has been found that the filterd solution becomes stable at about 7 brix.

It is often desirable that the product be supplied in a dried form for consumption and consequently spray drying using dextrine as a forming agent is often performed as a final production step.

As emulsifying agents are not always 100% effective it has been found useful to additionally homogenise the resulting liquid of the present invention preferentially at

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.*pproximately 150 kg per square centimetre after removal of "'fsoluble material.

The resulting product produced by the abovementioned method may 2rJbe used for all kinds of soup or in various cuisines as a spice or flavour enhancer. The animal flavours produced by a product S.n accordance with the present invention are palatable and 'familiar to persons familiar with more expensive beef extracts.

Claims (3)

1. A method of producing an edible product having a strong "beef extract" taste comprised of the steps of; selecting bovine animal bones from a group of bones including leg bones, knee bones and pelvic bones. crushing the bones to a size not exceeding adding one percent or more garlic by weight to the crushed bone. adding water to the bone/garlic mixture and stirring the mixture at an elevated temperature of 70 degrees Celcius for half an hour or more. filtering the mixture to remove insoluble material and particularly the crushed bone. addition of an emulsifying agent to the extracted liquid; the emulsifying agent being comprised of sodium caseinate, water and tallow and the ratio is 1:10:8 and such an emulsifying agent comprising between 1 and 10 of the total liquid mixture by S: e volume. o a r A method of producing an edible product having a strong "beef extract" taste comprised of the steps of; selecting bovine animal bones from a group of bones including leg bones, knee bones and pelvic bones. crushing the bones to a size not exceeding IF, y^ AZ7 liL-4~- i 8 adding one percent or more garlic by weight to the crushed bone. adding water to the bone/garlic mixture and stirring the mixture at an elevaced temperature of between 100 and 140 degrees Celcius for half an hour or more. filtering the mixture to remove insoluble material and particularly the crushed bone. addition of an emulsifying agent to the extracted liquid; the emulsifying agent being comprised of sodium caseinate, water and tallow and the ratio is 1:10:8 and such an emulsifying agent comprising between 1 and 10 of the total liquid mixture by volume. The process in accordance with any one of the preceeding claims wherein the extracted liquid is dried using spray drying equipment with dextrine as a forming agent.

4. A process in accordance with any one of the preceeding claims wherein the garlic is peeled and crushed before adding it to the mixture and between 1% 5% of such garlic by weight is added to the mixture. A process in accordance with any one of the preceeding claims wherein the liquid product is homogenised at r p~ 9 approximately 150 kg per square removal of insoluble material. centimetre after

6. A process in accordance with any one of the preceding claims hereof wherein the emulsifying agent comprises between one and three percent of the total liquid mixture by volume. Dated this 5th day of July 1991 HAITAI AUSTRALIA PTY LTD S~ o C o S C