CA2133502A1 - Method for the continuous preparation of a solid food matirx - Google Patents
Method for the continuous preparation of a solid food matirxInfo
- Publication number
- CA2133502A1 CA2133502A1 CA002133502A CA2133502A CA2133502A1 CA 2133502 A1 CA2133502 A1 CA 2133502A1 CA 002133502 A CA002133502 A CA 002133502A CA 2133502 A CA2133502 A CA 2133502A CA 2133502 A1 CA2133502 A1 CA 2133502A1
- Authority
- CA
- Canada
- Prior art keywords
- blood
- mixture
- heat treatment
- lipid
- solid food
- 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.)
- Abandoned
Links
- 238000000034 method Methods 0.000 title claims abstract description 22
- 235000021055 solid food Nutrition 0.000 title claims abstract description 7
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 210000004369 blood Anatomy 0.000 claims abstract description 24
- 239000008280 blood Substances 0.000 claims abstract description 24
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 13
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 239000000416 hydrocolloid Substances 0.000 claims abstract description 10
- 150000002632 lipids Chemical class 0.000 claims abstract description 10
- 239000011159 matrix material Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 238000000265 homogenisation Methods 0.000 claims abstract description 7
- 238000010924 continuous production Methods 0.000 claims abstract description 4
- 210000002381 plasma Anatomy 0.000 claims description 8
- 241000251468 Actinopterygii Species 0.000 claims description 4
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 3
- 229920002752 Konjac Polymers 0.000 claims description 3
- 239000000252 konjac Substances 0.000 claims description 3
- 235000010485 konjac Nutrition 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 2
- 244000303965 Cyamopsis psoralioides Species 0.000 claims description 2
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 claims description 2
- 235000013580 sausages Nutrition 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 235000018102 proteins Nutrition 0.000 claims 3
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 239000005018 casein Substances 0.000 claims 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims 1
- 235000021240 caseins Nutrition 0.000 claims 1
- 235000013372 meat Nutrition 0.000 description 6
- 239000000839 emulsion Substances 0.000 description 5
- 239000012467 final product Substances 0.000 description 5
- 229920002907 Guar gum Polymers 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- 239000000679 carrageenan Substances 0.000 description 3
- 229920001525 carrageenan Polymers 0.000 description 3
- 229940113118 carrageenan Drugs 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000665 guar gum Substances 0.000 description 3
- 229960002154 guar gum Drugs 0.000 description 3
- 235000010417 guar gum Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 235000012424 soybean oil Nutrition 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 210000003743 erythrocyte Anatomy 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000003349 gelling agent Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000000873 masking effect Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000283973 Oryctolagus cuniculus Species 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 229940127219 anticoagulant drug Drugs 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000010836 blood and blood product Substances 0.000 description 1
- 239000003914 blood derivative Substances 0.000 description 1
- 229940125691 blood product Drugs 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000002844 continuous effect Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 230000002087 whitening effect Effects 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/06—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites 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
- A23J3/04—Animal proteins
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Nutrition Science (AREA)
- Animal Husbandry (AREA)
- Birds (AREA)
- Biomedical Technology (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
- Fodder In General (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
Abstract Method for the continuous preparation of a solid food matrix The invention concerns a method for the continuous production of a solid food matrix having a moisture content of between 35 and 75%, from a liquid mixture based on blood, lipid and water, in which the said mixture is homogenized and subjected to heat treatment and a source of proteins and/or hydrocolloids is added before or after homogenization.
Description
21~3~2 Method ~or the continuou~ preparation o~ a solid food matrix The invention concerns a method for the continuous production of a solid food matrix having a moisture content of between 35 and 75%, from a liquid mixture based on blood, lipid and water, in which the said mixture is homogenized and subjected to heat treatment.
A method for preparing attractive reformed chunks in a continuous process is already known. Patent EP 265740 concerns a method for the preparation of pieces by mixing a meat base in an aqueous medium. This method cannot however be transposed for the treatment of a liquid based on blood and lipid, since it would in no way allow solid chunks to be obtained. Patent FR 2343431 previously concerned a method for the preparation of a food based on blood and lipid for the preparation of chunks resembling liver. The disadvantages of this method are that it is not possible to operate continuously, that a reducing sugar is used and that neither a light coloured gel, nor a gel with a texture firm enough to be cut while still hot is obtained without the excessive formation of fines but a food matrix which is friable and easily broken.
Patent FR 24179~7 concerns a method for decolorizing blood, in which a liquid emulsion is formed based on blood, water and protein and a pressure drop is caused by passage through narrow slits. This process does not allow chunks to be manufactured.
The aim of the present invention is thus on the one hand to manufacture thermo-irreversible chunks having a more attractive appearance from a blood-lipid mlxture and on the other hand to be able -to dice these pieces perfectly or convey them in order to use them subsequently in a canned food or a terrine or a sauce dish for example for domestlc animals. This method is employed ln a totally contlnuous manner.
The invention concerns a method according to the preamble to Claim 1, in which a source of proteins and/or hydrocolloids is added to a blood-lipld-water mixture before or after homogenization.
Blood acts as an emulsifier and gelling agent and is used at a rate of 30 to 60~, preferably at a rate of 45 to 55%.
Blood is taken as meaning any blood product or blood derivative such as pig blood, ox blood, veal hlood, plasma, haemoglobin and red blood cell concentrate. All percentages in the present description are given by weight. The lipid content lies between 20 and 50%, preferably between 25 and 35%. Lipid is understood as meaning both animal or vegetable fats, which are either liquid or solid at room temperature, for example pork fat or soya oil.
?0 Masking the colour of the blood and other elements in the matrix contributes to its improved appearance. The colour is masked by means of a homogenization of the lipid and the blood containing aqueous phase. Due to the contribution of the blood to the stabilisation of the resulting lipid micelles, their size is sufficiently small to reflect a high proportion of incident light. This results in a whitening effect, attenuating the impact of the colours in the matrix.
Heat treatment of the emulsion enables the proteins in the mixture to be coagulated and hence solidified, but in order to obtain a very firm gel which can be diced cleanly according to the invention, a source of protein and/or hydrocolloids is added.
,,, ~,.. . . . .
: ~
~3~2 The term "whlch can be diced cleanly" is taken to indicate that a solid matrix is obtained which can be cut up hot or conveyed without forming more than 5% of particles having a size less than 5 mm.
~his protein source is added at a rate of 0.1 to 20~o and the hydrocolloids at a rate of 0.1 to 2-~.
Protein source, in the present description, is taken to mean meats or meat by-products, vegetable proteins, proteins having a microbial origin, fish or offals. Meat is taken to mean chicken, rabbit, bovine or ovine meat or dried meals, obtained from the carcasses of the aforementioned animals. Offals are taken to mean lights as well as livers and kidneys. Fish is taken to mean any type of fish or fish meal. The function of this supplementary protein addition is to enable a gel to be obtained which is firmer and can be more easily diced in the form of cubes with minimum losses of fines. Blood plasma if preferably used as -the source of protein. This plasma is the liquid fraction of blood after separation of the red blood cells from the whole blood preferably aFter addition of anticoagulants. The plasma may also be used in the form of a powder.
Hydrocolloids are taken to mean any type of gelling agent or thickener, preferably konjac, guar~ kappa-carrageenan, xanthan, or mixtures thereof. Homogenization is carried out in a known manner, either with high pressure systems, or with a hydrocolloid disperser, so as to obtain an emulsion with a milky appearance.
Heat treatment is carried out in a tunnel oven at a temperature of the order of 100C for 30 sec to 5 minutes.
Heat treatment may also be considered in a refiner-texturizer at a temperature of between 70 and 110C for about 30 sec to 5 min, preferably for about 2 min. A
refiner-texturizer, for example a trigonal made by the SIEFER company, is taken to mean an apparatus comprising a stator and a rotor. The function of this apparatus is to disperse a liquid in a solld between the rotor and the stator by reducing the particle size between the rotor and the stator. In the present invention, the refiner-texturizer raises the temperature of the emulsion andbrings about gelling of the hot mixture. The gelled mixture is removed from the outlet of the refiner-texturizer by means of a tube having a definite length, and is cut up into pieces with a chosen regular shape by means of a suitable system. In order to facilitate extrusion, steam is injected at the outlet of the refiner-texturizer.
The product obtained according to the method of the invention is diced into the deslred shape and added, without the need for further treatment, to terrine, micro-ground meats, sauce dishes or sausages for food products, at a rate or 5 to 80%. The final product is then stabilized before consumption, either by heat treatment, for example sterilization, or by refrigeration or freezing. The dicing Z5 occurs preferably with the hot exiting product.
It should be noted that the solid food matrix obtained i9 thermo-irreversible, that is to say it withstands heat treatment at least at 70C without liquefying.
In order to show the masking of colour it is important on the one hand to quantify the red colour of the blood itself and of the emulsion prepared according to the invention and on the other hand to measure the hardness of the gel obtained. These data will be referred to in the continuation of the description with reference to examples.
:
213~ ~2 Example 1 43 kg of pork fat, melted by means of microwaves, and containing 20 g of antioxidant (BHT), is added slowly to a mixture of 27 kg of fresh blood to which 5 kg of powdered ox blood plasma has been added together with 26 kg of water containing 0.5 kg of sodium nitrlte and 5 kg of NaCl.
Mixing is carried out under conditions of high shear for 2 min. Homogenization is then carried out at a pressure of 340 bar at a flow rate of 30 litre/hour at 45C. After this treatment, the intensity of the red colour is measured with an Agtron M63 reflectometer using a red filter on the 0-33 scale.
The result is expressed in % of reflected light passiny through the filter. The higher the value, the lower the red intensity. A value of 83~ was found in the present case, whilst for blood it is close to 0.
Ohe mixture is then introduced into the refiner-texturizer where it undergoes heat treatment for 2 min at a temperature of 80C. The hardness of the gel obtained is then measured at this time using a Stephens LFRA 100 penetromer with a TR5 probe. A pressure of 620 g/cm2 is necessary to penetrate 11 mm into the mass. It is considered that a good strength gel is obtained within the range 400 to 1200 g/cm2. The pieces obtained are then diced into the form of 5 mm cubes and 30~ of these cubes are put into a terrine base which has been sterilized at about : ~:
2133i~2 E~ample 2 Operations are carried out under the same conditions as in Example 1 with 50 kg of fresh ox blood, 30 kg of soya oil, 0.5 kg of K-carrageenan, 0.5 kg of KCl, 0.5 kg of guar gum and 18.5 kg of water. A final product is obtained giving a value of 75~i reflected light through the red filter and a gel strength of 560 g/cm2.
Example 3 Operations are carried out under the same conditions as in Example 1 with 50 kg of frozen ox blood, 30 kg of soya oil, 5 kg of frozen blood plasma, 0.5 kg of K-carrageenan, 0.5 kg of KCl, 0.5 kg of guar gum and 13.5 kg of water.
A final product is obtained giving a value of 89~ reflected light through the red filter.
Example 4 Operations are carried out under the same conditions as in Example 1 with 40 kg of frozen ox blood, 20 kg of tallowl kg of whole micro-ground lean fish, 0.5 kg of K-carrageenan, 0.5 kg of KCl, 0.5 kg of guar gum and 1808 kgof water, the difference being that homogenization is carried out in a single step at atmospheric pressure in a hydrocolloid disperser for 20 minutes.
A final product is obtained having the same properties as those of Example 1.
Example 5 Operations are carried out under the same conditions as in Example 1 with 50 kg of frozen ox blood, 30 kg of lard, 1 7~ ~3~2 kg of powdered plasma, 0.3 kg of konjac and 18.7 kg of water. A final product is obtained giving a value of 79~ of light reflected through the red filter.
A method for preparing attractive reformed chunks in a continuous process is already known. Patent EP 265740 concerns a method for the preparation of pieces by mixing a meat base in an aqueous medium. This method cannot however be transposed for the treatment of a liquid based on blood and lipid, since it would in no way allow solid chunks to be obtained. Patent FR 2343431 previously concerned a method for the preparation of a food based on blood and lipid for the preparation of chunks resembling liver. The disadvantages of this method are that it is not possible to operate continuously, that a reducing sugar is used and that neither a light coloured gel, nor a gel with a texture firm enough to be cut while still hot is obtained without the excessive formation of fines but a food matrix which is friable and easily broken.
Patent FR 24179~7 concerns a method for decolorizing blood, in which a liquid emulsion is formed based on blood, water and protein and a pressure drop is caused by passage through narrow slits. This process does not allow chunks to be manufactured.
The aim of the present invention is thus on the one hand to manufacture thermo-irreversible chunks having a more attractive appearance from a blood-lipid mlxture and on the other hand to be able -to dice these pieces perfectly or convey them in order to use them subsequently in a canned food or a terrine or a sauce dish for example for domestlc animals. This method is employed ln a totally contlnuous manner.
The invention concerns a method according to the preamble to Claim 1, in which a source of proteins and/or hydrocolloids is added to a blood-lipld-water mixture before or after homogenization.
Blood acts as an emulsifier and gelling agent and is used at a rate of 30 to 60~, preferably at a rate of 45 to 55%.
Blood is taken as meaning any blood product or blood derivative such as pig blood, ox blood, veal hlood, plasma, haemoglobin and red blood cell concentrate. All percentages in the present description are given by weight. The lipid content lies between 20 and 50%, preferably between 25 and 35%. Lipid is understood as meaning both animal or vegetable fats, which are either liquid or solid at room temperature, for example pork fat or soya oil.
?0 Masking the colour of the blood and other elements in the matrix contributes to its improved appearance. The colour is masked by means of a homogenization of the lipid and the blood containing aqueous phase. Due to the contribution of the blood to the stabilisation of the resulting lipid micelles, their size is sufficiently small to reflect a high proportion of incident light. This results in a whitening effect, attenuating the impact of the colours in the matrix.
Heat treatment of the emulsion enables the proteins in the mixture to be coagulated and hence solidified, but in order to obtain a very firm gel which can be diced cleanly according to the invention, a source of protein and/or hydrocolloids is added.
,,, ~,.. . . . .
: ~
~3~2 The term "whlch can be diced cleanly" is taken to indicate that a solid matrix is obtained which can be cut up hot or conveyed without forming more than 5% of particles having a size less than 5 mm.
~his protein source is added at a rate of 0.1 to 20~o and the hydrocolloids at a rate of 0.1 to 2-~.
Protein source, in the present description, is taken to mean meats or meat by-products, vegetable proteins, proteins having a microbial origin, fish or offals. Meat is taken to mean chicken, rabbit, bovine or ovine meat or dried meals, obtained from the carcasses of the aforementioned animals. Offals are taken to mean lights as well as livers and kidneys. Fish is taken to mean any type of fish or fish meal. The function of this supplementary protein addition is to enable a gel to be obtained which is firmer and can be more easily diced in the form of cubes with minimum losses of fines. Blood plasma if preferably used as -the source of protein. This plasma is the liquid fraction of blood after separation of the red blood cells from the whole blood preferably aFter addition of anticoagulants. The plasma may also be used in the form of a powder.
Hydrocolloids are taken to mean any type of gelling agent or thickener, preferably konjac, guar~ kappa-carrageenan, xanthan, or mixtures thereof. Homogenization is carried out in a known manner, either with high pressure systems, or with a hydrocolloid disperser, so as to obtain an emulsion with a milky appearance.
Heat treatment is carried out in a tunnel oven at a temperature of the order of 100C for 30 sec to 5 minutes.
Heat treatment may also be considered in a refiner-texturizer at a temperature of between 70 and 110C for about 30 sec to 5 min, preferably for about 2 min. A
refiner-texturizer, for example a trigonal made by the SIEFER company, is taken to mean an apparatus comprising a stator and a rotor. The function of this apparatus is to disperse a liquid in a solld between the rotor and the stator by reducing the particle size between the rotor and the stator. In the present invention, the refiner-texturizer raises the temperature of the emulsion andbrings about gelling of the hot mixture. The gelled mixture is removed from the outlet of the refiner-texturizer by means of a tube having a definite length, and is cut up into pieces with a chosen regular shape by means of a suitable system. In order to facilitate extrusion, steam is injected at the outlet of the refiner-texturizer.
The product obtained according to the method of the invention is diced into the deslred shape and added, without the need for further treatment, to terrine, micro-ground meats, sauce dishes or sausages for food products, at a rate or 5 to 80%. The final product is then stabilized before consumption, either by heat treatment, for example sterilization, or by refrigeration or freezing. The dicing Z5 occurs preferably with the hot exiting product.
It should be noted that the solid food matrix obtained i9 thermo-irreversible, that is to say it withstands heat treatment at least at 70C without liquefying.
In order to show the masking of colour it is important on the one hand to quantify the red colour of the blood itself and of the emulsion prepared according to the invention and on the other hand to measure the hardness of the gel obtained. These data will be referred to in the continuation of the description with reference to examples.
:
213~ ~2 Example 1 43 kg of pork fat, melted by means of microwaves, and containing 20 g of antioxidant (BHT), is added slowly to a mixture of 27 kg of fresh blood to which 5 kg of powdered ox blood plasma has been added together with 26 kg of water containing 0.5 kg of sodium nitrlte and 5 kg of NaCl.
Mixing is carried out under conditions of high shear for 2 min. Homogenization is then carried out at a pressure of 340 bar at a flow rate of 30 litre/hour at 45C. After this treatment, the intensity of the red colour is measured with an Agtron M63 reflectometer using a red filter on the 0-33 scale.
The result is expressed in % of reflected light passiny through the filter. The higher the value, the lower the red intensity. A value of 83~ was found in the present case, whilst for blood it is close to 0.
Ohe mixture is then introduced into the refiner-texturizer where it undergoes heat treatment for 2 min at a temperature of 80C. The hardness of the gel obtained is then measured at this time using a Stephens LFRA 100 penetromer with a TR5 probe. A pressure of 620 g/cm2 is necessary to penetrate 11 mm into the mass. It is considered that a good strength gel is obtained within the range 400 to 1200 g/cm2. The pieces obtained are then diced into the form of 5 mm cubes and 30~ of these cubes are put into a terrine base which has been sterilized at about : ~:
2133i~2 E~ample 2 Operations are carried out under the same conditions as in Example 1 with 50 kg of fresh ox blood, 30 kg of soya oil, 0.5 kg of K-carrageenan, 0.5 kg of KCl, 0.5 kg of guar gum and 18.5 kg of water. A final product is obtained giving a value of 75~i reflected light through the red filter and a gel strength of 560 g/cm2.
Example 3 Operations are carried out under the same conditions as in Example 1 with 50 kg of frozen ox blood, 30 kg of soya oil, 5 kg of frozen blood plasma, 0.5 kg of K-carrageenan, 0.5 kg of KCl, 0.5 kg of guar gum and 13.5 kg of water.
A final product is obtained giving a value of 89~ reflected light through the red filter.
Example 4 Operations are carried out under the same conditions as in Example 1 with 40 kg of frozen ox blood, 20 kg of tallowl kg of whole micro-ground lean fish, 0.5 kg of K-carrageenan, 0.5 kg of KCl, 0.5 kg of guar gum and 1808 kgof water, the difference being that homogenization is carried out in a single step at atmospheric pressure in a hydrocolloid disperser for 20 minutes.
A final product is obtained having the same properties as those of Example 1.
Example 5 Operations are carried out under the same conditions as in Example 1 with 50 kg of frozen ox blood, 30 kg of lard, 1 7~ ~3~2 kg of powdered plasma, 0.3 kg of konjac and 18.7 kg of water. A final product is obtained giving a value of 79~ of light reflected through the red filter.
Claims (7)
1. Method for the continuous production of a solid food matrix having a moisture content of between 35 and 75%, from a liquid mixture based on blood, lipid and water, in which the said mixture is homogenized and subjected to heat treatment, characterized in that a source of proteins and/or hydrocolloids is added to the said mixture before or after homogenisation.
2. Method according to Claim 1, characterised in that a mixture is made of between 20 and 50% lipid, between 30 and 60% blood, between 0.1 and 20% of a source or protein and/or 0.1 to 2% of hydrocolloids.
3. Method according to Claims 1 or 2, characterized in that the heat treatment is a treatment in a tunnel oven at a temperature of the order of 100°C for 30 sec to 5 min.
4. Method according to one of Claims 1 or 2, characterized in that the heat treatment takes place in a refiner-texturizer at a temperature of between 70 and 110°C for about 30 sec to 5 min.
5. Method according to any one of Claims 1 to 4, characterized in that the chunks formed are diced and incorporated in a terrine, in sauce dishes or in sausages at a rate of 5 to 80%.
6. Method according to any one of Claims 1 to 4, characterized in that the source of protein used is selected from blood plasma, soya, fish offals and casein.
7. Method according to any one of Claims 1 to 4, characterized in that the hydrocolloid used is selected from konjac, guar, kappa-carrageenan, xanthan and mixtures thereof.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP93116421A EP0651948A1 (en) | 1993-10-11 | 1993-10-11 | Process for the continuous production of a solid food matrix |
| EP93116421.4 | 1993-10-11 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2133502A1 true CA2133502A1 (en) | 1995-04-12 |
Family
ID=8213336
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002133502A Abandoned CA2133502A1 (en) | 1993-10-11 | 1994-10-03 | Method for the continuous preparation of a solid food matirx |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP0651948A1 (en) |
| JP (1) | JPH07184600A (en) |
| AU (1) | AU681429B2 (en) |
| CA (1) | CA2133502A1 (en) |
| NO (1) | NO943699L (en) |
| NZ (1) | NZ264599A (en) |
| ZA (1) | ZA947577B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6171632B1 (en) | 1998-03-09 | 2001-01-09 | Purina Mills, Inc. | Animal feed gel |
| US8092853B2 (en) | 2003-12-02 | 2012-01-10 | Purina Mills, Llc | Gel based livestock feed, method of manufacture and use |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2222714A1 (en) * | 1995-07-12 | 1997-01-30 | Gerhardt J. Poppel | Formulated emulsion product and process |
| AU716784B2 (en) * | 1996-04-09 | 2000-03-09 | Commonwealth Scientific And Industrial Research Organisation | Food ingredient |
| AUPN913396A0 (en) | 1996-04-09 | 1996-05-02 | Commonwealth Scientific And Industrial Research Organisation | Ingredients for low-fat foods |
| US5792504A (en) * | 1996-07-03 | 1998-08-11 | Nestec S.A. | Process for producing an emulsion product having a meat-like appearance |
| FR2811560B1 (en) * | 2000-07-12 | 2002-08-30 | Oreal | SOLID COMPOSITION WITH AQUEOUS CONTINUOUS PHASE COMPRISING A PARTICULAR COMBINATION OF HYDROPHILIC GELLANTS, USES |
| NL2014641B1 (en) * | 2015-04-14 | 2016-12-20 | Darling Ingredients Int Holding B V | Protein fibres. |
| CN108813090B (en) * | 2018-06-06 | 2022-03-08 | 江苏省农业科学院 | Preparation method of poultry plasma protein |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1379600A (en) * | 1971-01-12 | 1975-01-02 | Pedigree Petfoods Ltd | Meat-like protein product |
| SU484857A1 (en) * | 1974-06-05 | 1975-09-25 | Всесоюзный Научно-Исследовательский Институт Мясной Промышленности | The method of obtaining protein enricher for food production |
| GB1515790A (en) * | 1975-12-08 | 1978-06-28 | Quaker Oats Co | Shaped blood by-product and process for producing same |
| US4070490A (en) * | 1976-03-09 | 1978-01-24 | General Foods Corporation | Liver-like pet food |
| CH622683A5 (en) * | 1976-04-14 | 1981-04-30 | Phylaxia Oltoanyag Es Tapszert | Process and apparatus for the production of soluble blood powder, and use of this blood powder for the production of food and feed additives |
| US4219577A (en) * | 1978-02-22 | 1980-08-26 | Nutridan Engineering A/S | Process for the physical discoloration of animal blood |
| DE2807554C2 (en) * | 1978-02-22 | 1982-12-09 | Nutridan Engineering A/S, Herlev | Process for decolorizing an aqueous mixture containing blood |
| US4247562A (en) * | 1978-12-21 | 1981-01-27 | The Quaker Oats Company | Moist pet food with blood chunks and a fluid gravy system |
| FR2514233A1 (en) * | 1981-10-08 | 1983-04-15 | Rouville Guy De | NEW FEED FOR CARNASSIER TRENDY ANIMALS |
| FR2612371B1 (en) * | 1987-03-16 | 1991-05-10 | Dievet Sa | PROCESS FOR THE PREPARATION OF ANIMAL FEED, WITH A HIGH CONTENT OF PLANT PROTEINS, PROTECTED AGAINST THEIR DEGRADATION IN RUMEN AND FOODS OBTAINED BY THIS PROCESS |
| WO1991004672A1 (en) * | 1989-09-29 | 1991-04-18 | Andrew Kalinowski | Treatment of animal blood |
| US5100688A (en) * | 1990-02-23 | 1992-03-31 | Cox James P | Saccharide/protein gel |
-
1993
- 1993-10-11 EP EP93116421A patent/EP0651948A1/en not_active Withdrawn
-
1994
- 1994-09-28 ZA ZA947577A patent/ZA947577B/en unknown
- 1994-09-28 AU AU74288/94A patent/AU681429B2/en not_active Ceased
- 1994-10-03 CA CA002133502A patent/CA2133502A1/en not_active Abandoned
- 1994-10-03 NZ NZ264599A patent/NZ264599A/en unknown
- 1994-10-04 NO NO943699A patent/NO943699L/en unknown
- 1994-10-11 JP JP6245364A patent/JPH07184600A/en not_active Withdrawn
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6171632B1 (en) | 1998-03-09 | 2001-01-09 | Purina Mills, Inc. | Animal feed gel |
| US8092853B2 (en) | 2003-12-02 | 2012-01-10 | Purina Mills, Llc | Gel based livestock feed, method of manufacture and use |
| US8993031B2 (en) | 2003-12-02 | 2015-03-31 | Purina Mills, Llc | Gel based livestock feed, method of manufacture and use |
| US9918487B2 (en) | 2003-12-02 | 2018-03-20 | Purina Mills, Llc | Gel based livestock feed, method of manufacture and use |
| US10085466B2 (en) | 2003-12-02 | 2018-10-02 | Purina Mills, Llc | Gel based livestock feed, method of manufacture and use |
| US10231473B2 (en) | 2003-12-02 | 2019-03-19 | Purina Mills, Llc | Gel based livestock feed, method of manufacture and use |
| US10383346B2 (en) | 2003-12-02 | 2019-08-20 | Purina Mills, Llc | Gel based livestock feed, method of manufacture and use |
| US10653167B2 (en) | 2003-12-02 | 2020-05-19 | Purina Mills Llc | Gel based livestock feed, method of manufacture and use |
| US11051533B2 (en) | 2003-12-02 | 2021-07-06 | Purina Mills, Llc | Gel based livestock feed, method of manufacture and use |
Also Published As
| Publication number | Publication date |
|---|---|
| ZA947577B (en) | 1995-05-15 |
| EP0651948A1 (en) | 1995-05-10 |
| AU681429B2 (en) | 1997-08-28 |
| AU7428894A (en) | 1995-04-27 |
| JPH07184600A (en) | 1995-07-25 |
| NO943699L (en) | 1995-04-12 |
| NZ264599A (en) | 1997-06-24 |
| NO943699D0 (en) | 1994-10-04 |
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