CH288401A - Process for the preparation of a food containing particles of meat. - Google Patents

Description

  

  Process for the preparation of a food containing particles of meat. The present invention relates to the preparation of a food containing meat particles; this food can be in the form of flakes or powder.



  We know the great value of the said par ticles of meat in the diet of infants (A. Rossier & J. Matet, Le Nourris son, December 1945, No. 6).



  The present invention relates to a process for preparing a food containing such particles.



  This process is characterized in that it consists in partially degrading (digesting) the meat pulp reduced to particles, by the action of proteolytic diastases (cathepsins) contained in the meat, which makes it possible to make it more digestible and drying the cooked meat pulp in the presence of a finely divided hydrocarbonaceous substance, and. reducing the mixture to particles, so that the meat particles are dispersed and protected within the hydrocarbon substance.



       (Xrâee, in fact, when the meat particles are coated with the hydrocarbon substance, the fats contained in the meat are removed from oxidation and this protection ensures better preservation (the meat.



       According to one embodiment, one prepares, on the one hand, a minced meat which is degraded and cooked and, on the other hand, an aqueous paste of at least one hydrocarbon-based substance, one mixes hash and watery paste and. the mixture thus obtained is dried.



  Drying can be achieved by passing the mixture either through an atomizer or through heating rolls such as are commonly used for the preparation of powdered milk.



  According to another embodiment, the mince and the aqueous paste are first mixed and then digestion (degradation) followed by cooking and. drying.



  By way of example, to obtain par ticles of meat according to this second embodiment, one can operate as follows: 100 <B> kg </B> (the fresh meat and, lean so much the cooler are placed on a table and freed as well as possible of bone, fat and connective tissue.



  The pieces thus obtained are cut into pieces small enough to be able to be introduced into a mechanical chopper whatever shell, provided for example with a grid whose holes have about 3 mm in diameter. The mince thus obtained weighing approximately 75 kg is kneaded, mechanically.



  On the other hand, 30 kg of a cereal and vegetable flour of the following composition:
EMI0002.0001
  
    flour <SEP> of <SEP> wheat <SEP> toasted <SEP> 16 <SEP> kg
<tb> oat flour <SEP> <SEP> 2.5 <SEP> kg
<tb> <SEP> rye <SEP> flour <SEP> 0.3 <SEP> kg
<tb> flour <SEP> from <SEP> apples <SEP> from <SEP> earth <SEP> 11.2 <SEP> kg
<tb> 30.0 <SEP> hg are introduced into a mixer and. mechanically mixed with three times their weight of cold water until the lumps have completely disappeared.



  The minced meat is then introduced into a double-jacket cooker and the aqueous cereal paste is poured into it. The mixture is mechanically mixed, the apparatus is closed and the heating is carried out by the double jacket in which steam or any other heating fluid is circulated.



  As soon as the mixture reaches about 50 ° C., the heating is slowed down to maintain this temperature for about 1 hour 30 minutes, so that the meat can be partially digested by the ferments it contains. The temperature is then raised to 95 to 1.00 <B> C </B> and held there for 1% hour, thereby causing complete cooking and sterilization.



  After this cooking, the mixture obtained is run on a cylinder dryer heated internally with steam at 6 kg pressure.



  Sheets are thus obtained which are then reduced to small particles using a hammer mill and sieve n 40. The residue is crushed and blocked again and. added to the previous one.



  These particles weighing about 60 kg are. with the addition of a mixture of salts and the following vitamin:
EMI0002.0005
  
    sodium <SEP> chloride <SEP>. <SEP> 240 <SEP> g <SEP> approximately
<tb> phosphate <SEP> dicalcium <SEP> 1200 <SEP> g <SEP> approximately
<tb> carbonate <SEP> of <SEP> lime <SEP> 660 <SEP> g <SEP> approximately
<tb> vitamin <SEP> A <SEP> <B> 1 </B> 200 <SEP> 000 <SEP> units <SEP> approximately and the whole is mixed in a rotary mixer.



  The product thus obtained is finally packaged in airtight metal boxes, taking all precautions to avoid any contamination.



  We can incorporate before. or after drying the particles of mineral substances and vitamins for the purpose. improve the nutritional qualities of the product.

 

Claims (1)

CLAIM Process for the preparation of a food containing meat particles, characterized in that it consists in partially degrading the meat pulp reduced to particles, by the action of proteolytic diastases contained in the meat, allowing. to make it phis digestible, and to dry the cooked meat pulp, in the presence of a finely divided carbonaceous substance, and to reduce the mixture into particles, so that the meat particles are dispersed and protected in the within the hydrocarbonaceous substance. <B> SUB-CLAIMS </B> 1. Process according to Claim, characterized in that, on the one hand, a minced meat is prepared separately and, on the other hand, an aqueous paste of at least one "hydrocarbon substance, the minced meat is degraded and cooked. meat, the mince and the aqueous paste are then mixed and the whole is dried .. 2. A process according to claim, characterized in that, on the one hand, a minced meat is prepared, and, on the other hand, On the other hand, an aqueous paste of at least one hydrocarbon substance, the mince and the aqueous paste are mixed, then the mixture is successively subjected to digestion, cooking and drying. Next process. the claim, charac terized in that the degradation temperature of the meat is. approximately <the 50 <B> C </B>. 4 .. Next process. the claim, characterized in that a cereal flour is used as the hydrocarbonaceous substance. 5. Next process. the claim, characterized in that a vegetable flour is used as the hydrocarbon substance. 6. Method according to claim, charac terized in that one uses several hydrocarbon-based substances consisting at least one of a cereal flour, another at least of a vegetable flour. 7. Process according to claim, characterized in that after drying the mixture is ground and. Thames. S. A method as claimed in claim, characterized in that heating is carried out at a temperature of 95 to 100 C, which results in complete cooking and sterilization. 9. Process according to claim, characterized in that for approximately 75 kg of minced meat an aqueous paste is used containing approximately as hydrocarbon substances: EMI0003.0005 flour <SEP> of <SEP> wheat <SEP> toasted <SEP> 16 <SEP> kg <tb> oat flour <SEP> <SEP> 2.5 <SEP> kg <tb> <SEP> rye <SEP> flour <SEP> 0.3 <SEP> kg <tb> flour <SEP> from <SEP> apples <SEP> from <SEP> earth <SEP> 11.2 <SEP> kg <tb> 30.0 <SEP> kg 10. A method according to claim, characterized in that mineral salts and vitamins are incorporated into the feed. 11. Process according to claim and sub-claim 10, characterized in that 2s is added to the food: EMI0003.0010 sodium <SEP> <SEP> <SEP> 240 <SEP> g <SEP> chloride approximately <tb> phosphate <SEP> dicalcium <SEP> 1200 <SEP> g <SEP> approximately <tb> carbonate <SEP> of <SEP> lime <SEP> 660 <SEP> g <SEP> approximately <tb> vitamin <SEP> A <SEP> 1200 <SEP> 000 <SEP> units <SEP> approximately.