DE2119608A1 - Method and device for degreasing and removing flesh from bones - Google Patents

Description

Dr. Wallis / Hn

Method and device for degreasing and removing flesh from bones

The invention relates to a method and an apparatus for Degreasing and meat removal from bones, in particular for making gelatine.

Butchery bones contain fat, meat fibers and tendons that must be removed so that the mineral acids can act quickly during maceration.

There are already procedures for degreasing and deflaming bones known. The minced bones are extracted with suitable fat-dissolving solvents. Flesh and tendons become mechanical removed. However, the quality of the fat obtained by extraction is not entirely satisfactory; The mechanical cleaning of the bones of flesh and tendons is not complete.

Another method of cleaning and degreasing bones is that in the DAS 1 072 768 is described, works with a perforated drum into which the raw, minced bones are introduced and converted a horizontal axis can be rotated or pivoted. It will

the water in the container to a temperature of 60 to 88 C,

O
preferably not above 77 C. The separated fat is removed by flotation and the meat and tendons and possibly bones at the bottom of the vessel are removed by draining. After removing these parts, the bones are tipped into the lower part of the container and removed through a flap.

209845/0349

Patent Department Z I Ί ΰ O Qo

Dr. Wallis / Hn. - 2 -

The disadvantage of this process is that it is not continuous Operation permitted and that the separation of bones and meat is not done quantitatively or is too expensive.

In the journal Olagineux (Volume 8, page 85/86, 1953} and in the DOS 1 594 250 processes are described in which the comminuted Bones are continuously transported through corresponding exchange vessels by means of transport screws and in which the

ο ο

Fat is extracted by 90 C or 85 C hot water. The fat is separated in separators; however, a separation of bones and flesh is not achieved.

The invention was based on the object in a continuous To carry out the process of degreasing and deflashing and to eliminate the disadvantages of the known methods.

There has now been a method of degreasing and deflaming bones by crushing and treating with hot water at a maximum of 90 ° C found, which is characterized in that the largely defatted

ο ο

Bone meal at temperatures between 35 C and 45 C with protein-degrading properties Fermenting is treated.

A particular embodiment is characterized in that at protein sludge arising from the biotechnical protein Α production is used.

A particularly advantageous embodiment of the invention is thereby characterized in that the crushed to a size of about 3 to 6 cm bones in a heated tube 3 with a screw conveyor with water

ο
from 70-80 C, whereby the separated fat is

209845/0349 -3-

Patent department

Dr. Wallis / Hn. -3-

is separated, and that the pre-defatted bones are discharged and transferred to a further comminuting device via a suitable conveying device 4 5 are fed, in which the bones are minced to a size of less than 2.5 cm, and that the bones be fed to a collecting container 6 with auger, in which the water mixed with protein-degrading enzymes at temperatures

ο
of 35-45 C, and that after a sufficient time to digest the meat, in particular about 1 hour, the bones freed from the meat are fed to a washing screw 7 in which the bones are subjected to a hot water rinse, and that the fleshed bones over a dosing container 8 are fed to a centrifuge 9, in which the residues of water and fat or protein pulp are thrown off, and that the fat-water emulsions separated in the tube 3 of the washing screw 7 and the centrifuge 9, which in the case of the washing screw 7 with Meat proteins are enriched, a decanter ti to separate the solids and a separator system to extract the fat

12 and 13 are fed.

The inventive device for continuous degreasing and Removing flesh from bones consists of a feed and metering screw 1, a coarse bone breaker 2, a steam jacketed screw 3, a discharge screw 4, which leads to the hammer mills 5, a downstream collecting screw 6, a washing screw 7, which to a dosing tank 8 for a pusher centrifuge 9 leads, and one Transport screw 10 to the dryer for the bones, with the steam jacketed screw 3, the washing screw 7 and the centrifuge 9 are connected to a decanter 11, the fat concentrators 12 and Fettpol lerer

13 are connected downstream.

209845/0349

Patent department

Dr. Wallis / Hn. -4-

The device works roughly as follows: The delivered bones . are applied via a metering device 1 and a coarse bone breaker. This crusher generally provides for crushing of the bone to particles between 3 and 6 cm.

The crushed bones fall from the crusher into a water bath 3, which is heated by a steam jacket, and in which a screw to maintain the continuous process advances the material. It is essential that the process temperature does not drop at the point of entry of the raw bone (70 - 80 C) takes place. Dipping deodorant bone into the hot Water causes a strong expansion of what is contained in the bone Fat, which causes the cell walls of the fat cells to burst. The fat then exposed in this way can then be used in the further course of the process can be removed down to a residual fat content of less than 1%. In the processing unit 3, it collects on the surface of the liquid a layer of pure fat, while an approximately equal proportion of fat passes into the aqueous phase as an emulsion.

The auger pushes the after a dwell time of approx Material into a conveyor screw 4, which ensures drainage of the bone and feeds the hot material into 2 hammer mills 5. The actual degreasing process now takes place in these hammer mills. The fat is removed from the beating impulses of the mill beater knocked out the bone particle η. Parallel to this knocking out a comminution process takes place in such a way that only particles under 2.5 cm can leave the hammer mills.

209845/0349

Patent department 01 1QC ΠΟ

Dr. Wallis / Hn. ^{-5- l} " ^{yb U b}

The adjoining container of the collecting screw 6 holds approx. 3 m Water and has a bone meal throughput of 5 tons of bone meal per hour. The temperature of the water in this container fluctuates

ο ο

in the range of 38 - 45 C. There are several at the bottom of the container Aeration nozzles to aerate the mixture of fat, water, bone meal and enzyme sludge during the enzymatic deflashing can. The enzymes in the mud act on the meat-contaminated bones for about 1 hour.

Then the material is conveyed into the washing screw 7 and one Subjected to hot water rinsing, which already largely washed away the knocked out fat. To improve the results The material then passes into a metering container 8, which ts continuously a pusher centrifuge 9 gives up, in which the residual water and thus also the residual fat is largely thrown off. The screw conveyor TO then bring the fleshed bone meal to the drying oven.

Those from the collecting screw 3, the washing screw 7 and from the pusher centrifuge 9 draining fat-water emulsions, which are enriched with meat proteins, are collected and first over a decanter 11 led. This separates small solid particles from the watery ones Phase. The solids discharge from this decanter is via the The screw 10 is placed in the drying oven, while the aqueous phase is lubricated by 2 concentrators 12. The final split in fat and water then takes place in the polishing separator 13.

In the wastewater there is now more or less in its activity less consumed enzyme sludge in addition to the meat proteins, which can be obtained, for example, by felling with acetone.

- 6 -

9845/0349

Patent Department 9-1 I.

Dr ". Wallis / Hn. -6- ^C ' ⁱ

The enzyme sludge in the fat-water emulsion does not have a quality-reducing effect Influence on the by-product fat. The enzymatic Deflecting also has no adverse effect on the production of the gelatin.

Possible proteolytic enzymes include papain and protein A. For economic reasons, it is particularly advantageous to use the culture broth sludge to be used in the microbiological extraction of protein A. That which is subtly produced during the fermentation of the bacillus is Culture broth sludge has residual activities of 10,000 units, but cannot be used for any other purpose and is discarded.

The procedure for enzymatic bone deflaking is as follows:

At the start of production, the container is used as a collecting screw 6 approx. 400 kg of Protin Α sludge are added and the meat-contaminated bone meal is then sent through the enzyme phase. The The container leaves an almost meat-free bone meal. With advancing When the given enzyme activity is consumed by the bone material, the meat content in the bone meal quickly decreases to what can be observed at once. At this point, another 200 kg of Protin-A sludge is added to the reaction vessel. The amount of meat in the crushed bones goes back to almost zero. If the specified enzyme activity is again exhausted, a further 200 kg of Protin-A sludge are added. This will continue to be the case. the Consumption of the enzyme activity is due to the increase in the meat content iixed the bone scrap leaving the reaction vessel.

209845/0349

Dr. Wallis / Hn. - 7 -

The method according to the invention offers enzymatic digestion of meat for the first time a quantitative possibility in production of gelatine bones to separate the bone substance from the meat. The mechanical procedures practiced up to now had to be used always accept that either a gelatin meal with a certain amount of meat was produced, or that large proportions of Bone meal migrated into the meat fraction if one wanted meat-free bone meal.

Another positive aspect of enzymatic digestion is the strong lightening of the crushed gelatin produced during production, because the enzymes not only affect the meat but also that in the bones dew contained blood and dissolve it. This leads to a purely color improvement of the gelatine obtained from this material.

Furthermore, the enzymes used are to a certain extent also fat splitters, so that the residual fat still in the bone is broken down. The acidification process is consequently faster the demineralization to be expected, what once a lower acid hydrolysis according to the collagen, as well as during the cremation process, has no ^ Lime soaps can occur in ossein.

With regard to the resulting protein pulps it should be said that with the Example acetone the protein from the aqueous medium

can be removed. In addition to the complete extraction of the meat protein The process is also very favorable in terms of wastewater treatment.

209845/0349

Claims (1)

Dr. Wallis / Hn / EM 708/709 " ₆ _ pat t claims 1.) Continuous process for degreasing and deflashing Bones by crushing and treating with hot water of at most 90 C, characterized in that the largely ο defatted bone meal is treated with protein-degrading ferments at temperatures between 35 ° C and 45 ° C. P 2.) The method according to claim 1, characterized in that at Protin A sludge arising from the biotechnical Protin Α production is used. 3.) The method according to claim 1 or 2, characterized in that the crushed to a size of about 3 to 6 cm bones in a heated pipe 3 with a screw conveyor with water from ο
70-80 C are treated, whereby the fat is separated off, and that the pre-defatted bones are discharged and fed via a suitable conveyor device 4 to a further comminution device 5 in which the bones are comminuted to a size of less than 2.5 cm, and that the bones are fed to a collecting container 6 with a screw, in which the water mixed with protein-degrading enzymes ο
is kept at temperatures of 35-45 C, and that after a sufficient time for the meat to digest, in particular about 1 hour, the bones freed from the meat are fed to a washing screw 7, in which the bones are subjected to a hot water rinse, and that the fleshed Bones via a dosing container 8 of a centrifuge 9 209845/0349 Dr. Wallis / Hn. - 9 _ are supplied, in which the remains of water and fat or protein pulp are thrown off, and that at the pipe the washing screw 7 and the centrifuge 9 separated fat-water emulsions, which in the case of the washing screw 7 with Meat proteins are enriched, a decanter 11 to separate the solids and a decanter 11 to extract the fat Separator system 12 and 13 are fed. 4.) Device for continuous degreasing and meat removal of bones, consisting of a feeding and dosing screw 1, a coarse bone breaker 2, a steam jacketed screw 3, a discharge screw 4, which leads to the hammer mills 5, a downstream collecting screw 6, a washing screw 7, which leads to a dosing container 8 for a pusher centrifuge 9 and a screw conveyor 10 to the dryer for the bones, the steam jacketed screw 3, the washing screw 7 and the centrifuge 9 being connected to a decanter 11, the fat concentrator 12 and grease polisher 13 are connected downstream. 209845/0349 AO Blank page