DE102020131443A1 - Preliminary products for chewing bones and chewing bones made therefrom - Google Patents

Abstract

The available and established chewing bones have the disadvantage that they either consist of animal remains that have been ground unnaturally finely or have been soaked for too long and have too artificial chewing properties or, as a meat-based, near-natural product, have too uneven chewing properties. The task is to overcome this disadvantage and to meet the need for a more natural chewing bone with a more even and industrially available bite structuring form meat additive is processable; With an effectively adjusted fiber length, the structuring form meat additive is able to impart structural properties to a form meat mass in the volume, which are also visible in the final drying process with typical deformation in the three-dimensional shape. For the first time, a dried meat form is available as a chewing bone, which has an increased, natural and homogeneous set bite resistance.

Description

GENERAL AREA

The present invention is located in the field of processing and targeted packaging of food products. Typically, properties such as taste, shelf life or composition are optimized in such a way that balanced nutrition on the one hand and industrial, commercial production in large quantities on the other are possible at the same time.

TECHNICAL BACKGROUND

The present invention relates to preliminary products for chewing bones and chewing bones produced therefrom according to the preamble of the independent claims.

Established procedural measures and corresponding devices in this area can be found in documents that have been known for many years. That's how she describes it GB 406734A special, rotating cutting blade shapes with which meat mass can be cut into extrudate strands of the same size on the output side of a perforated extrusion plate of a meat grinder. the US 2,796,901A teaches how food in frozen form can be compressed via an extruder with screw conveyor and addition hopper and processed into a plurality of extrudate strands via a downstream die plate. Profiles of a conveyor channel and/or the outer edge of a conveyor screw influence the crushing and transport behavior. the FR 2 216 924 A1 discloses in its summary the chopping and assembling of frozen deboned meat; solid carbon dioxide is added in a controlled manner in the area of the cutting knives to keep the temperature and the number of germs constantly low. After sublimation/evaporation of the carbon dioxide, the final processing takes place. the DE 28 43 866 A1 similarly discloses a special shredder for frozen goods, which is connected upstream of a homogenizing screw conveyor with subsequent fine shredding and enables sausage masses to be produced. From the EP 0 166 188 A is known to extrude soft cheese via a screw conveyor extruder with a transport tube with longitudinal grooves on the inside, the longitudinal grooves ensuring an average agglomerate size of the comminuted soft cheese mass. the US 4,512,523A and the DE 44 46 146 A disclose more complex combinations of the above assemblies and measures for processing chilled meat.

DESCRIPTION OF THE PRIOR ART

Generic relevant methods are directed to as well as to chewing bones.

From the DE 1 692 443 A a method for the production of chewing articles is known in which cleaned animal skins are soaked in water and mixed with solvents until a pasty-liquid state is reached. The mass is then homogenised, shaped and can be sold in aspic-like condition. Drying is optionally provided for the manufacture of chew toys. the DE 26 43 991 C2 teaches in the same way the preparation of a form-mass of hide-flour and binding agent; after compression molding, a chewing bone is obtained by drying. the DE 94 13 849 U and the EP 1 151 674 A additionally disclose specific raw materials comprising beef tripe, pizzle, split hide, hide trimmings which are softened or softened and then hardened by drying after compression molding. A hard, outer shell and a softer core are provided by a core-mantle structure or the targeted wrapping of the rumen. Alternatively, homogenized animal meal pellets can be dried to form chewing bones with homogeneous volume properties and a precisely definable shape.

The disadvantage of the generic precursors for chewing bones and established chewing bones is that they are either almost natural and therefore inhomogeneous or highly processed and therefore unnaturally strong and dense.

Another disadvantage is that precisely the highly processed preliminary products and thus accessible chewing bones cannot provide a natural or nature-like structure of prey animal food through fine grinding, soaking and compression molding.

The disadvantage is that muscle, fiber or tendon-like properties in the established preliminary products and chewing bones are either inhomogeneously distributed or no longer exist at all due to the high degree of comminution of the starting materials.

The object of the present invention was therefore to overcome the disadvantages of the prior art and to provide a preliminary product for chewing bones and the chewing bones accessible with them, in which, despite homogeneous volume properties, a three-dimensional shape stabilized by fibers is accessible and is also present in a chewing bone as a uniform volume property.

This problem is solved according to the features of the independent claims. Advantageous embodiments result from the dependent claims and the following description.

SUMMARY OF THE INVENTION

According to the invention, a molded meat additive for chewing bones is obtained as a preliminary product by a process comprising the process steps a) freezing skin from slaughtered animals; b) comminution of the frozen skin, again b1) keeping the temperature below -2°C, b2) comminuting the skin in a viscoplastic state into fragments and b3) during the comminution the fragments are stretched, torn, compressed transversely to the stretching and subjected to shearing forces will.

DESCRIPTION OF THE INVENTION AND ADVANTAGEOUS FEATURES

The invention is based on a specific form meat additive for chewing bones. The formed meat additive is obtained by a process comprising the process steps of a) freezing skin of slaughtered animals; b) comminution of the frozen skin, again b1) keeping the temperature in the range -2°C to -20°C, b2) comminuting the skin in a tough-elastic state into fragments and b3) stretching, tearing, compressing the fragments during comminution and subjected to shearing forces.

In contrast to deep-freeze crushing processes, in which animal products are crushed like solids, the process for producing the preliminary product requires a temperature in the range of -2°C to -20°C. In this temperature range, fiber structures are still partially elastic and contribute effectively to the mechanical properties of the skin.

In contrast to crushing devices with pure cutting blades, the method provides a combination of shearing, stretching and separation, the z. B. The following can be achieved by means of an engaging outer edge edge of a screw conveyor: The rotating outer edge touches the frozen meat and tears it out of the total mass in the partially elastic state while stretching; Subsequently, the torn-out segments are sheared and compressed in frictional contact with other surfaces such as the inner surface of a transport pipe.

The thicknesses of the fragments are advantageously in the 1 millimeter range and with fiber lengths up to a maximum of 10 millimeters; Rod-shaped, meat-based extrudates show typical, morphological effects of proportionately contained, reinforcing fibers during subsequent drying with proportions of such a molded meat additive in the percentage range, i.e. 1 to 10 percent by weight of the undried, meat-based molding compound: The molding forms during drying typical grooves and curvatures, which are otherwise only visible on/with untreated skin.

In contrast to soaked split skin and pressed skin powder, the mechanical components of the skin are preserved according to the invention and are reflected during drying in the chewing bone that is accessible in this way. Furthermore, the processed meat additive according to the invention advantageously uniformly increases the bite, elasticity and stability of the chewing bone.

In step b1) of the process, the temperature is preferably kept below −2° C. by adding dry ice. Elasticity and cohesion can advantageously be increased with such molded meat additives with an otherwise identical recipe. The inventors assume that the dry ice protects and preserves the surface of the freshly torn and stretched fibers from premature oxidation or reaction with room air, which may explain why more and more stable volume effects are subsequently found in a dried molded meat mass could.

The temperature is particularly preferably regulated during the comminution by adding dry ice with a maximum fluctuation of +-3° C. to a value in the range -5° C. to -10° C.; the inventors assume that the observable, improved uniformity of the elasticity of the chewing bones accessible in this way can be explained by a combination of partially elastic comminution and superficial preservation of the fresh tearing edges.

Preferably in the method in step a) the skin is frozen in blocks of 18 kg to 22 kg and in step b) fed together with a controlled amount of dry ice to a meat grinder having at least one screw conveyor with engaging edge serrations. Engaging serration is unknown in the food processing arts, particularly in the area of soaked chew bone raw materials. The engaging toothing is characterized by a profile shape in which surfaces or sections of a profile engage behind the skin to be comminuted and subject it to an increased tearing force.

Crushing preferably takes place in a compressing manner transversely to the stretching. For example, the GB 272 861A a feeding gear profile coupled to the auger of a meat grinder; the gear profile pulls meat into a tapered section where tough elastic material is no longer flowable would; the DE 199 24 826 A1 illustrates that such effects are not established in the food sector; newer intellectual property rights with this objective all relate to technical goods such as e.g. B. Silicone waste. Against this background, the present innovation also reveals for the first time the use of plastic shredding screw conveyors in the processing of food, especially in combination with feeding screw or wheel profiles. In the commercial implementation of the present innovation, the inventors were initially unable to acquire any food conveyor screws or suitable meat grinders that could do justice to the viscoplastic nature of the starting materials. Rather, several screw conveyors had to be destructively tested and analyzed for suitability at considerable financial expense in order to finally arrive at the profile shapes with thicker, more stable profile teeth that are atypical for food processing. The comminution therefore particularly preferably includes the use of a conveyor screw with teeth for viscoplastic materials for the advantageous comminution of frozen, compact skin blocks in the viscoplastic state.

The method preferably comprises a further method step c), this comprising c) comminution of the prestretched fibers to an average maximum length in the range from 0.2 mm to 8 mm, the temperature being limited to a maximum of −2° C. by adding dry ice. The fiber length is advantageously adjusted via an extrusion perforated plate with a rotating cutting blade in contact with it. By adjusting the hole diameter and the length of the exiting strands until the next cut via the rotational speed of the cutting blade, the strand diameter and strand length can be combined in such a way that the above-described ranges of thickness and fiber length are maintained. Smaller lengths significantly reduce the structural properties, while larger fiber lengths can result in the fibers becoming entangled with one another and inhomogeneities in the structure of a molded meat mass prepared with them.

A molded meat mass preferably contains at least 0.5 to 15% by weight of the molded meat additive according to the invention and at least 50% by weight of meat.

The molded meat mass particularly preferably consists of 1 to 10 percent by weight of molded meat additive, up to 10 percent by weight of additives and auxiliary substances, the remainder being comminuted meat from slaughtered animals.

A dried meat patty is preferably obtained from a molded meat mass according to the invention by the components of the molded meat mass being combined in a process step d) d1), d2) intimately mixed without further comminution, d3) shaped as a rod-shaped green body and d4) air-dried at at least 80°C , wherein in step d4) the green compact is brought into its final three-dimensional shape within a maximum of 48 h while drying to a maximum of 10% residual moisture and with the formation of folds and wrinkles.

Process step d) particularly preferably includes the additional features that in d3) a rod-shaped, 30 cm long and 3 cm thick green compact is formed and in step d4) is dried on a drying grate with cross braces in a continuous air stream.

Step d4) preferably comprises cross braces made of vertically oriented sheet metal lamellae of the drying grate that protrude upwards, with the sheet metal lamellas each being 0.5 mm thick and spaced 5 mm apart from one another and the sheet metal lamellae 0.1 mm on the green compact placed essentially at right angles thereto form transverse notches up to 0.3mm deep; the depth of the transverse notches can be controlled via the cohesion of the molding on the one hand and the height of the lamellae on the other; the temperature, the amount of structuring meat additive, the composition of the meat and compression pressure during molding allow the cohesion to be adjusted to a suitable value.

As described above, a chewing bone with adjusted bite strength is advantageously obtained; the bite strength is evenly distributed over the volume of the chewing bone. Even smaller dogs, which always bite off and chew through a chewing bone in small pieces, are always confronted with the same, homogeneous material strength; the abrasion behavior and the duration of chewing is much more constant. Even if only half of the chewing bone is chewed, the remaining half still has the same mechanical properties. The chewing bone preferably consists of processed meat additives and meat from slaughtered animals and thus has a typical, prey-like composition, especially for meat eaters and omnivores. Particularly preferably, the chewing bone consists of an additive made from molded meat and meat from an animal species which is selected to match a prey animal. The chewing bone has a uniform composition throughout the spatial volume, with the essentially rod-shaped basic shape having an outer surface deformed with wrinkles and folds with at least one lateral surface provided with transverse notches.

Further advantages result from the exemplary embodiments. It goes without saying that the preferred features, advantages and exemplary embodiments described above are not to be interpreted as restrictive. Advantageous or preferred additional features and additional combinations of features, as explained in the description and known as technical background, can be realized within the scope of the independent claims in the claimed subject matter as additional features and measures, both individually and in different combinations, without the range of the invention.

character list

• 1 vorteilhafte Ausführungsform eines erfindungsgemäßen, Fleisch-basierten Kauknochens
• 2 Ober- und Unter-Seite einer vorteilhaften Ausführungsform eines erfindungsgemäßen, Fleisch-basierten Kauknochen-Grünlings nach Auflegen auf einen Trockenrost mit nach oben überstehenden, quer verlaufenden Lamellen.

The figures illustrate with the help of principle sketches ....

• 1 advantageous embodiment of a meat-based chewing bone according to the invention
• 2 Top and bottom side of an advantageous embodiment of a meat-based green chewing bone compact according to the invention after being placed on a drying grate with transverse lamellae protruding upwards.

DETAILED EXPLANATION OF THE INVENTION USING EXEMPLARY EMBODIMENTS

In an advantageous embodiment, the molded meat additive for chewing bones was initially obtained by a process with various process steps. This involved in detail: in a step a) freezing of cleaned bovine skin from freshly slaughtered animals in blocks of 18 kg to 22 kg;
in a step b) the comminution of the frozen skin together with a controlled amount of dry ice in a meat grinder with at least one screw conveyor with engaging toothing, comprising toothing for tough-elastic material, where again b1) the temperature is controlled by adding dry ice with a maximum fluctuation of +-3°C was controlled to a value in the range -5°C to -10°C, b2) the skin was comminuted into fragments and b3) during the comminution the fragments were stretched, torn, compressed and subjected to shearing forces;
The structuring molded meat additive obtained in this way was subjected to a further process step c), consisting of the comminution of the prestretched fibers to an average maximum length in the range from 0.2 mm to 8 mm, preferably 3 to 5 mm, via an extrusion plate downstream for comminution directly lying, rotating set of knives, whereby the temperature was further limited to a maximum of -2°C by adding dry ice.

• - 1 bis 10 Gewichtsprozent Formfleischzusatz mit eingestellter Faserlänge;
• - 3 bis 5 Gewichtsprozent Stell- und Hilfs-Stoffe;
• - Rest zerkleinertes Fleisch von geschlachteten Rindern.

The fiber length-adjusted form meat additive was incorporated into a mixture, the mixture consisting of

• - 1 to 10% by weight of fiber length-adjusted form meat additive;
• - 3 to 5 percent by weight of additives and auxiliaries;
• - Leftover ground meat from slaughtered cattle.

Additives and auxiliary substances include parts of the slaughtered cattle which are necessary for a content-related, physiological or taste-related supplement of the consuming animal; Furthermore, these additives and auxiliary substances include any necessary and physiologically acceptable preservatives and conditioning substances if these are required by law or by the customer.

These components of the molded meat mass were combined in a process step d1) and d2) intimately mixed without further comminution and then d3) formed into a rod-shaped, 30 cm long and 3 cm thick green compact via a screw conveyor with subsequent extrusion plate without further comminution; in a step d4), the green compact was placed on a drying grate with cross braces. The cross braces are vertically oriented sheet metal slats of the drying grate that protrude upwards, these sheet metal slats each being 0.5 mm thick and spaced 5 mm apart from one another. The laminations form 0.1 mm to 0.3 mm deep transverse notches on the green body, which is placed essentially at right angles to it.

As 2 illustrated, the green compact according to the invention has a smooth, homogeneous surface on the upper side, while its underside has transversely oriented notches of the same depth at regular intervals. The shaped green compact was air-dried in a step d4) at at least 80°C in a continuous stream of air, whereby in step d4) the green compact was brought into its final three-dimensional shape within a maximum of 48 hours while drying to a maximum of 10% residual moisture and with the formation of folds and wrinkles became. 1 illustrates a three-dimensional shape, as in accordance with a green body 2 can be obtained. The deformations of the spatial form are clearly visible, which can be explained by the different shrinkage of the flesh and the continuous skin fractions. The advantageous dried meat product shows a uniform composition across its volume and consistent mechanical properties with uniform, increased bite resistance. The advantageous one produced in this way Chewing bones with increased bite consist of the added form meat and meat from slaughtered cattle. The chewing bone has a uniform composition throughout the spatial volume and has an essentially rod-shaped basic shape. During production, the structuring additive causes the outer surface to be deformed with wrinkles and folds. At least one side surface has transverse notches, which can be traced back to the specifically designed transverse lamellae of the drying grate.

INDUSTRIAL APPLICABILITY

The available and established chewing bones have the disadvantage that they either consist of animal remains that have been ground unnaturally finely or have been soaked for too long and have too artificial chewing properties or, as a meat-based, near-natural product, have too uneven chewing properties. The task is to overcome this disadvantage and to meet the need for a more natural chewing bone with a more uniform and industrially available bite strength.

The solution is a molded meat additive based on fresh, frozen animal skin that can be obtained via an industrial process and which, as a preliminary product of a chewing bone, can be processed into a structuring molded meat additive; With an effectively adjusted fiber length, the structuring molded meat additive is able to effectively impart structural properties to a molded meat mass, which are also visibly reflected in the three-dimensional shape in the final drying process with typical deformation.

For the first time, a dried meat product is available as a chewing bone, which has an increased, natural and homogeneous bite.

QUOTES INCLUDED IN DESCRIPTION

This list of the documents cited by the applicant was generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Patent Literature Cited

• GB 406734A [0003]
• US 2796901A [0003]
• FR 2216924 A1 [0003]
• DE 2843866 A1 [0003]
• EP0166188A [0003]
• US4512523A [0003]
• DE 4446146 A [0003]
• DE 1692443 A [0005]
• DE 2643991 C2 [0005]
• DE 9413849 U [0005]
• EP1151674A [0005]
• GB 272861A [0020]
• DE 19924826 A1 [0020]

Claims (10)

Formed meat additive for chewing bones obtained by a process comprising the steps of a) freezing skin of slaughtered animals; b) comminution of the frozen skin, again b1) keeping the temperature below -2°C, b2) comminuting the skin in a viscoplastic state into fragments and b3) during the comminution the fragments are stretched, torn, compressed and subjected to shearing forces. Formed meat additive according to the preceding claim, characterized in that in the method in step b1) the temperature is kept below -2°C by adding dry ice, preferably with a maximum fluctuation of +-3°C to a value in the range -5 °C to -10°C regulated. Formed meat additive according to one of the preceding claims, characterized in that in the method in step a) the skin is frozen in blocks of 18 kg to 22 kg and in step b) together with a controlled amount of dry ice with a meat grinder with at least one screw conveyor engaging toothing, preferably comprising a toothing for viscoelastic material, is supplied. Structuring shaped meat additive according to one of the preceding claims, characterized in that the method comprises a further method step c), this comprising c) comminution of the pre-stretched fibers to an average maximum length in the range from 0.2 mm to 8 mm, the temperature exceeding an addition of dry ice is limited to a maximum of -2°C. Formed meat mass containing at least 0.5 to 15% by weight of the formed meat additive according to any one of the preceding claims and at least 50% by weight of meat. Formed meat mass according to the preceding claim, characterized in that the formed meat mass consists of 1 to 10 percent by weight of processed meat additives, up to 10 percent by weight of setting and auxiliary substances, the remainder being comminuted meat from slaughtered animals. Dried meat product obtained from a molded meat mass according to the preceding claim, wherein in a process step d) d1) the components of the molded meat mass are combined, d2) intimately mixed without further comminution, d3) shaped as a rod-shaped green body and d4) air-dried at at least 80°C be, wherein in step d4) within a maximum of 48 hours, the green compact is brought into its final three-dimensional shape with drying to a maximum of 10% residual moisture and with the formation of folds and wrinkles. Dried meat product obtained according to the preceding claim, wherein process step d) comprises the additional features that in d3) a rod-shaped, 30 cm long and 3 cm thick green product is formed and in step d4) dried on a drying grate with cross braces in a continuous air flow becomes. Dried meat patty according to the preceding claim, characterized in that in step d4) the transverse struts consist of vertically oriented sheet metal lamellae of the drying grate which protrude upwards, the sheet metal lamellae each being 0.5 mm thick and spaced 5 mm apart from one another and in that the sheet metal lamellas form 0.1 mm to 0.3 mm deep transverse notches on the green compact placed essentially at right angles to it. Chewing bones with adjusted bite strength, obtained according to the preceding claim, consisting of processed meat additive and meat from slaughtered animals, preferably consisting of processed meat additive and meat of one type of animal, having a uniform composition over the spatial volume, an essentially rod-shaped basic shape and a Wrinkles and folds deformed outer surface with at least one transversely scored side surface.

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