DE1000947B - Process for obtaining fat from parts containing animal fat - Google Patents

Description

Process for obtaining fat from parts containing animal fat The invention relates to a method for obtaining animal fats from such containing masses, with significantly less energy than known methods is consumed. Under "energy" both mechanical driving forces and heat quantities for heating and cooling processes can also be understood.

The term "parts containing animal fat" is intended to mean each part of a Carcass containing fat, e.g. B. Bacon, pork fat, etc. Although that Method according to the invention preferably on raw beef, mutton fats and raw If pork fats are to be used, the method according to the invention can just as well on fatty meat or solid substances, e.g. B. on fatty ones adhering to bones Parts find application.

The invention is intended to be described with reference to "fatty parts", ie parts which essentially only consist of fat, and the state of the art should, related to such parts.

The usual known method of treating fatty parts has been to separate them from the slaughtered animal and soak them in chilled water for a few hours so that the cell walls containing the fat globules absorb the maximum possible amount of water in accordance with the elasticity of each cell will swell to its maximum possible extent. This step involves a considerable expenditure of energy to cool the water and keep it at its low temperature because the fatty animal parts are introduced into the water at about 37 to 30 ° C , i.e. about 37 to 30 ° C. H. at the natural body heat. In addition, the most favorable absorption temperature for the water has hitherto been considered to be less than 5 ° C. This water absorption process takes several hours. The so pretreated fatty parts are then crushed and cooked at a temperature not higher than 80 ° C., depending on the type of fatty parts and the species of animal. Cooking again required a considerable amount of energy, considering that the material was cooled in the first stage.

Boiling is necessary to expand the volume of water that is in every cell envelope is contained, which, as mentioned above, is already at its maximum permissible expansion point is stretched, so that as a result of the heating of the fatty Parts that have previously absorbed a lot of water that absorbed in the cells The water continues to expand and finally the elastic limit of the cell walls is exceeded The result is that these rupture, reducing the fat globules contained in them to be freed. Then fat is separated from water. This process is tedious and requires a great deal of energy, requires a large amount of water and labor and is therefore costly.

Recently it has been tried to improve this method by reducing the treatment time, d. H. the time to disrupt, break the cells to expose the fat, using what is known as the "Chayen process". This is similar to the described method, as the chilled water for the first step is applied, so that the up acquisition of a large amount of water is ges.ichert by the cells in order to expand them. Then a larger amount of water is added to the fatty parts in a hammer mill. The amount of water is roughly ten times the volume of the fatty parts. The hammer mill is used to transform the large amount of water into a strongly moving body of water, which acts like a multitude of drills on the cell walls with the aim of removing the fat globules from their cell envelopes. In view of the fact that the cell walls were expanded to their rupture limit during the cooling water treatment, the vigorously moving body of water is able to perforate the cell walls. The released fat forms a mixture or foam of water and fat, which is removed and separated.

In addition to large amounts of water, this process is a considerable one (higher) energy expenditure required. It is therefore unsuitable.

From the Shropshire patent (USA, 2 473 453) it can be seen that it starts from fish material (liver), which in itself distinguishes it from the subject of the invention, the starting material of which is fat-containing animal meat parts. ' S hro p shire must inahlen its starting material only, before it is supplied to the electric oscillator. That is not necessary here, it is only crushed; there is an essential difference between grinding and chopping meat. In Shropshire grinding is provided to a pulp, a more or less liquid-Roi imasse'zu According to the invention, the material is crushed only aef.eine piece size of about 1 CIN3.

These animal fat-containing particles are quite hard and grainy -in no way` be regarded as pulp or more or less liquid mass.

Another difference is that according to the invention The raw material to be processed is much harder than that of Shropshire.

These differences are vital if they are also only form the basis for the following arguments.

It is a well-known fact that fish livers, regardless of their species, have cells of the same size. Usually the cells are polygonal in shape - their diameter. is between 15 and 20 [t.

On the other hand, the adipose tissue used according to the invention has cells of very different sizes. The lower limit is 60 #t, the upper limit 600, the middle 300 #x, which is not to say that most cells are medium-sized.

The person skilled in the art knows that there are cells between each piece of adipose tissue the lower and upper limit size are available. The establishment to Shropshire now uses an electrical oscillator that operates at a certain fixed Hz frequency oscillates.

The rupture of the cells is achieved by resonating the vibration cycle of the crystal in each cell and only when the cells vibrate in resonance, then split, burst, rupture. The Shropshire device therefore works satisfactorily with fish livers whose cells are all of the same size, but not with original products according to the invention, since most cells do not come into resonance and do not split, even if some do. That is a major difference. . Another essential distinguishing feature is that it is true for fish liver to grind it because the ratio of dissolved fat to residual protein. is very high, so that after the fat components have been released by vibration, the residues can be centrifuged off. However, if fat tissue were to be ground, " the ratio of fat and protein residue is significantly different, i.e. there is much more protein, so that the freed fat cannot be separated from the protein by centrifugation because there is not enough liquid. The only way would be a crude procedure by heating - the pulpy mass obtained above 57 ° C to coagulate the egg white, which would destroy the color and aroma of the fat.

The grinding of the starting product is also not applicable because the Joule effect would increase the temperature and in turn lead to the coagulation of the protein, which would mean a considerable increase in energy consumption. This was before - unprofitable - tries. According to the invention, instead of 480 HP, more 60 HP are required for the same amount to be processed.

A process was therefore developed that is essential for fat production less energy consumption required. Water is dispensable, even though it is smaller Amounts from about 20 to 301 per cent of the weight of the animal fat-containing parts may be present.

After many attempts it was found that the fat globules containing cell walls have a so-called elasticity coefficient and that it is possible for these cells to both expand and contract and -press, i.e. to constrict, and if this expansion and contraction either at sufficiently high frequency or during sufficient] at that time, so that the cell tissue fatigues and breaks, the fat is won in the process.

It has also been found that this expansion-contraction process best applied to the cells by high frequency waves, because it creates speed and frequency of expansion and contraction processes in such a range is that the cells are split in a very short time.

The invention consists mainly in the fact that fat-containing parts of geschiachteten animals malice in small S are disassembled and hig requenten vibrations of varying frequency are exposed, wherein the temperature is controlled during the vibrational treatment in such a way that the fat, which was dissolved in a liquid state, is kept at a temperature below the coagulation point of the protein contained in the fat. 'Hen' is to be understood in such a way - The expression 'high frequency' means that the waves have a frequency that is slightly higher than the sound limit and above the speed of sound. It goes without saying that the invention is not intended to be restricted to this area.

It is now understandable that the large amount of water required hitherto is no longer necessary for the method according to the invention, since this also occurs without any Water addition can be carried out if it has also been found that the presence a small amount of water of about 20 to 301 / o the weight of the fat-containing one Partly improves the cracking effect inasmuch as the water acts as a good waveguide and not, in this case, as a swelling agent for the cell walls.

In order to save energy, it is also advantageous to start treating the fatty parts when they still have their animal body heat. It is then not necessary to heat the dissolved fat after the vibration process in order to separate residual proteins in centrifugal separators, which is why there is no reason for pre-cooling the fat-containing parts and thus additional energy can be saved.

Another advantage of the invention is that the N, experience time is reduced from 7 to less than 1 hour.

Furthermore, the consumption of work and steam is made economical and the yield of edible fats increased; as well as their color and aroma. the The purity and firmness of the fats increases and there is no loss of protein a.

The method according to the invention is described below using an example to be discribed.

After slaughtering, the fatty parts are separated immediately and fed to a shredding machine while still at body temperature. This breaks the parts into pieces of about 1 ccm in size.

Since the body heat is known to be 37 ° C and the fatty parts are introduced into the shredding machine at about 30 to 35 ° C , II because of course a certain heat loss occurs during transport, it is obvious that the shredder is equipped with a heating unit, e.g. B. a steam jacket, is provided in order to maintain this animal body temperature during the grinding process. Care must be taken that the temperature of the fatty parts does not rise so far that coagulation of the proteins, which is around 57 ° C. , occurs.

During the comminution process, if desired, 20 to 30% water or salt water, which has a temperature of about 37 ° C. , can be added. The advantage of the addition for the comminution process is that it takes place more smoothly and, moreover, a wave transmission means is provided with it, as was discussed above. In this state, the fat has almost completely melted, while most of it is still inside the cells.

The crushed fat parts are then subjected to high frequency vibrations exposed, preferably in a so-called multi-stage vibrator, in which the frequency the vibration from inlet to outlet increases. Any known, proven Types of these vibrators find application, which is why from their more detailed description Can be refrained from.

Care must be taken that during the _ \ 'heration by the so-called Joule effect generated heat by converting the mechanisehen Energy is created through which the fat can be absorbed without latent heat that this, however, may reach the coagulation limit of the protein.

During this vibration process, the cells break open and become later separated from the fat in a known manner.

If the temperature is maintained as explained above. will the fat leaves the vibrator in a liquid state at around the melting temperature, but at a temperature below the coagulation point of the protein leaving.

Should water have been added during the grinding process this is later separated again in a known manner.

The method according to the invention can also be used for so-called second-class fats, which have often been stored for a long time in cold stores before they are subjected to a treatment. It is clear that the cooled fat must first be defrosted and then brought to a temperature of 37 ° C, which corresponds to the animal's body heat. The steps that are then still required are identical to those that have already been described.

Claims (2)

PATENT CLAIMS: 1. A method for obtaining fat from animal fat-containing parts, characterized in that fat-containing parts of slaughtered animals are broken up into small pieces and exposed to high-frequency vibrations of varying frequency, the temperature during the vibration treatment being above the melting temperature of the fat, but below the coagulation point of the Protein contained in fat is preserved. 2. The method according to claim 1, characterized in that the high frequency vibration is above the sound frequency. 3. The method according to claim 1, characterized in that the high-frequency vibrations are progressively increased in frequency during the vibration process. 4. The method according to claim 2, characterized in that warm water is added to the fat-containing parts during the comminution process in an amount of approximately 20 to 301 / o of the weight of the fat-containing parts. 5. The method according to claim 2 and 3, characterized in that warm salt water is added. 6. The method according to claim 1 to 5, characterized in that when processing frozen starting material this is first defrosted, heated to about 40 'and then exposed to the process stages characterized in claims 1 to 4. Documents considered: German Patent No. 848 680; U.S. Patent No. 2,473,453; Canadian Patent No. 469 903.