DK157385B - FROZEN FEEDING PRODUCT AND PROCEDURE FOR ITS PREPARATION - Google Patents

Description

DK 157385 B

The present invention relates to a frozen feed product which is readily permeable to thawing water.

There are already a large number of prepared feed ingredients on the market which require relatively little cooking or other processing to make them suitable for consumption. Such products are often referred to as easy feed or nut food.

10 Known feedstuffs of this kind can generally be divided into three groups, namely canned food, dried products and frozen products.

However, each of these product types has particular problems or disadvantages.

15 Canned feedingstuffs are heavy, and one must rely entirely on a canned closure, and thus the can is whole and unbroken, to maintain product quality.

Dry fodder is usually accepted in the least about 20 times. Rehydratable dry products in particular tend to be considered by consumers as lower quality and acceptability products, and there are still a number of technological problems to solve. Much work has been done to find ways to preserve acceptability, taste, aroma and structure 25 by reducing the denaturing effects of heating and concentration of the dissolved product. Although, on a laboratory scale, some products have been successful, great difficulties arise when this work is to be transferred to commercial scale operations.

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Although frozen products are being sold rapidly in the last 15 years with a large increase in the number of privately owned freezers, there are still problems in their use.

The existing market for frozen products can be divided into three: 35 2

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1) Uncooked frozen feed that does not require thawing before cooking. They do, however, require preparation, and to avoid prior thawing, it is necessary that the products be small or have an artificially produced large surface area 1 such as boil-in bag products.

It usually takes from 5 to 25 minutes. to prepare these feed materials for consumption.

2) Unprepared frozen feedstuffs such as 10 pieces of meat. These products must be thawed before cooking and the total cooking time can therefore exceed 24 hours.

3) prepared edible feed materials such as frozen fried meat slices. These products require heating in a conventional oven 15 for more than 10 minutes. or expensive alternatives such as microwave heating in ng.

All of these products have the same significant disadvantage. They require extensive thawing and / or preparation to be ready for consumption.

Apart from the use of freezing in the preservation of feed materials, it is also known to use a freezing process for concentrating products. The ice formed by freezing a liquid product can be removed from the product to give a product with a lower moisture content which can be reconstituted. The extreme case is the removal of most of the ice in a vacuum - the freeze-drying process - which provides instant rehyatable products. A major limitation of freeze concentration is that it can only be used for liquids. Freeze drying can be used for both solids and liquids, but the resulting products are intended to be stable under ambient conditions, and although reconstitution in on is fast, such products which include solid pieces do not have sufficient acceptability or acceptable consistency.

It is the object of the present invention to provide canned food products which are quick and easy 3

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may be consumed in consumable form with acceptable or advantageous organoleptic properties.

The invention provides a frozen feed product which is readily permeable with thawing water, characterized in that it comprises a frozen feed or frozen mixture of feed materials having a moisture content below that of the feed or mixture of feed materials when is ready for use, not more than 4% boiling salt and not more than 10% of any other salt intended for the frozen product, with water in the product beside the ice.

The product of the invention is reconstituted by adding water or boiling water in such an amount that the moisture content of the product is returned to its normal value while raising the temperature of the product to its normal value for consumption.

Frozen feed products are described in the literature, i.a.

20 of British Patent No. 696,049. However, to date, a product containing both frozen and non-frozen water has never been described.

The feed product of the invention preferably contains 0.5-4% by weight, especially 2% by weight salt, when containing a single salt. This is preferably sodium chloride.

The invention also relates to a process for preparing a frozen feed product which is characterized by adjusting the moisture content of a feed or mixture of feed materials to a concentration below the normal value in the feed or feed, in the feed or feed materials before, during or after said moisture content adjustment, at least one physiologically acceptable water-soluble salt incorporates and freezes said moisture-depleted feed to produce a frozen product containing both frozen and frozen water containing thaw 4

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water can readily enter, bringing it to a temperature below the freezing point of water and above the freezing point of the eutectic solution of the salt at the present amount of salt, said salt being added in an amount at least sufficient to ensure the presence of frozen water in the product, but does not exceed 4% by weight of boiling salt and 10% by weight of another salt calculated on the frozen product.

Preferably, the moisture content of the frozen material is adjusted to a concentrate in on in the range of 30 to 80%, advantageously 35 to 60% and best of 40 to 55% of the original moisture content.

Moisture adjustment can be accomplished by removing water from 15 fresh feed materials or by partially rehydrating a dried, possibly powdered material. This latter method may e.g. used for the preparation of reconstituted meat-like products of strut-cured vegetable protein-i n.

20

Products obtained in accordance with the present invention can combine the acceptability and structure of frozen products with the easy preparation of rehydratable products. It is possible and highly desirable to achieve both thawing and rehydration within a few seconds and at least within a few minutes.

In order to achieve the best results, three important factors must be taken into account.

30

First, the frozen product must be porous or otherwise easily permeable so that both thawing and rehydration are rapid and homogeneous. This can be achieved either by producing a small particle size product or by appropriately treating larger pieces with a suitable structure. In one embodiment of the invention, the feed agent product has such a space weight that when placed in a container and

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just covered in rehydrating fluid, it gets the moisture content that the feed agent has in consumable state.

Secondly, the moisture content and room weight are preferably adjusted such that when the rehydrating liquid is at the boiling point, the rehydrated feed agent has the consumption temperature.

A meat-based product can be formulated so that it can be eaten at 20-40 ° C by animals. It is the total amount of heat (water temperature x volume) that is important.

Third, part of the water in the product should remain frozen. This amount is controlled by the water-soluble salt components of the product. The aqueous phase of a solution of a given solute in contact with ice at equilibrium always has the same concentration. Therefore, the greater the amount of salt added, which will normally be sodium chloride, the greater the amount of water needed to dissolve it (i.e., which will remain frozen) at a given temperature during freezing. Controlling the amount of frozen water is critical to the final temperature of the product because the latent melt heat of ice is 80 cal / g compared to the specific heat density of water of 1 cal / g. 80 times as much heat is extracted from the added water to melt each 25 grams of ice as to raise the temperature of the gram of melted ice 1 °. The consumption temperature of the product can therefore be controlled by this ratio of frozen / frozen water in the product.

It is possible to calculate a relationship between water content, soluble solids content and amount and temperature of 30 added water for the product which gives a desired consumption temperature and concentration.

Where the frozen product e.g. consists of a gram of frozen water (containing a small amount of soluble solid food), 35 b gram of frozen water and c gram of feed solids and having a temperature of -KeC and raising it to a consumption temperature of + P ° C and a final moisture content of W% at 6

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addition of d grams of water initially at + T ° C, then setting the specific heat density of water to 1, ice to 0.3 and the feed solids to 0.8 and the latent melt heat of ice to 80 cal / g: 5 a ( K + P) + b (0.3K + 80 + P) + 0.8c (K + P) = d (T - P) (1) and 10 τ-ΗΗ-ί-ά - ° '01w! 2>

Assuming that the finished reconstituted product should contain 1% sodium chloride (a typical value) supplied by the frozen salt content of the frozen product, bearing in mind that the concentration of sodium chloride solution in equilibrium with ice at -20 ° C is approx. 20%, then: a = 0.04 (a + b + c + d) (3) 20 when the result is to be expressed 'in percentage: a + b + c = 100 (4)

As an example of the use of these equations, taking the case of pet food stored at -20 ° C and intended for reconstitution with boiling water to a desired moisture content of 80% and salt content of 1% at a consumption temperature of 30 ° C, the above equations the following requirements: 30

Frozen product:

Feed solids 41.5%

Frozen water 47.9% 35 Frozen water 8.5%

Salt 2.1%.

Rehydration:

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7

Frozen product at -20 ° C 100 parts

Water at 100 ° C 111 parts.

Salts other than sodium chloride may be used, but the weight needed to achieve the corresponding antifreeze effect is usually higher. For example, monosodium glutamate can be added as a flavor enhancer instead of or together with sodium chloride. The amount of each salt added is preferably from 0.5 to 4%, especially from 0.5 to 2.5% by weight of the frozen product and is usually of the order of 2% by weight.

The preparation of a feed product according to the invention requires that the moisture content of a feed material must be adjusted before freezing. Moisture reduction can be achieved (a) by drying or (b) by extraction of liquid.

These various methods can be illustrated by the following examples.

(A) For a meat product of normal moisture content (75-80%), the meat is cooked or heated until sufficient moisture has been removed to give a residual moisture content of 45-50%. After freezing, reconstitution is achieved by adding a quantity of water equal to the removed amount if the original product is to be reproduced accurately, or a larger amount if e.g. an additional amount of gravy or cloud is desired.

A similar result can be obtained by starting with a dry or dehydrated fibrous structure, e.g. structured vegetable protein (TVP) or dried meat can be used for this purpose. This substance is partially rehydrated (to 35-60% by weight H 2 O) with water containing some water-soluble salt before freezing. The fibrous structure and inclusion of the water-soluble salt component, which leads to some frozen water in the pieces, surprisingly cooperate to yield pieces that dry and rehydrate over the course of 8

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seconds in contact with hot water. In a preferred embodiment, this partial rehydration is carried out with liquids boiled by the meat components of the product in which the appropriate amount of salt has been dissolved. With pieces that are too dry, rehydration occurs too slowly, where they are too wet or without added salt, thawing is uneven, with larger amounts of salt the process is technically satisfactory, but the taste of the final product may be unsatisfactory.

10

As an alternative to partial drying of a feed product by evaporation of water therefrom, it is possible to obtain a similar result by contacting the feed product with an absorbent which will extract the required amount of moisture from the feed product. This method can e.g. is used when it is necessary that the feed product is not boiled for as long as necessary to evaporate the required amount of water from the product.

B) After the meat has been cooked or prepared, liquids in addition to the required moisture content can be drained or squeezed out of the product. The liquid can be removed or absorbed in a dry substance so that the moisture content of the dry substance is increased to the same level as the pressed or drained meat.

When reconstituting products of the invention to bring them into a form suitable for consumption, an aqueous amount must be added to bring the product to a temperature and moisture content suitable for consumption.

For a given digestion temperature, the amount of liquid added must be rated at + 25% to provide an acceptable final product '35

A convenient way of measuring the amount of liquid needed to rehydrate the product is a preferred embodiment of the present invention. The substance is placed in a container and covered equally with rehydrating 9

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5 liquid. This can easily be done on purpose. Conveniently, the weight of the product may be varied according to the amount of liquid required to achieve a particular final temperature and analysis. Although there are other ways to measure the amount of rehydrating fluid, this seems to be the most appropriate.

The weight of the product can be varied or regulated in various ways: 15 (1) The frozen product can be pressed to the correct density before freezing.

(2) Other raw materials of appropriate room weight may be added to adjust the total room weight.

(3) The substance may be mechanically treated to reduce the room weight before freezing, e.g. by an emulsification or foaming.

(4) The substance may be mechanically treated while frozen, e.g. by whipping.

(5) The substance may be mechanically treated after freezing, e.g. by grinding to reduce the space weight.

30

The following examples illustrate the present invention.

All parts and percentages are parts by weight and percentages unless otherwise specified.

Example 1.

Animal Feeds ^ Meat waste was minced through a 1 cm mince plate and cooked at 100 ° C for 10 min. When heated, meat juice boils out of the meat.

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The meat was separated from the liquid and pressed to remove more liquid, so that the moisture content of the pressed meat was approx. 50-60%.

5 95.2 parts of pressed meat were minced with 2 parts salt, 2 parts carboxymethyl cellulose (CMC) and 0.8 parts caramel. The ingredients were compressed tightly to a room weight of approx. 0.5 g / ml and frozen at a temperature of -20 ° C in a home freezer.

This frozen product was mixed with so much boiling water that it was just covered, thawed and rehydrated over 30 seconds. to obtain a final temperature of 33 ° C and a moisture content of 75%. The reconstituted product consisted of meat in thick gravy and had a glossy appearance.

It was very acceptable for cats and dogs.

Example 2.

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Boiled minced meat waste was prepared as in Example 1 and pressed to remove excess liquid. 93.2 parts thereof were mixed with 2 parts salt, 4 parts pregelatinized starch (Instant Cleargel trademark) and 0.8 parts caramel flour. This was treated as in Example 1.

In rehydration with so much boiling water that it just covered the frozen product, in this case, a final product with thick sauce with glossy appearance was obtained at a temperature of 30 ° C.

Example 3

Pressed meat was prepared as in Example 1. 95.8 parts of it was used with 2 parts salt, 0.8 parts locust, 35 11

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0.6 parts xanthan and 0.8 parts caramel. The preparation took place as in Example 1.

5

Upon rehydration with boiling water, the cloud became more slowly thicker than in Examples 1 and 2, but over 1 min. a reconstituted product was obtained with a glossy gel at a temperature of 30 ° C.

10

Example 4

Pressed meat was prepared as in Example 1 and 92.2 parts were mixed with 4 parts alginate (Manugel GHB trade mark), 1 part dicalcium phosphate, 2 parts salt and 0.8 parts caramel.

This was frozen as in Example 1, and by reconstitution as in Example 1, a final product with an inat gel was obtained.

20

Example 5

Animal Feed ^.

This example uses as a gelling agent a crude proteinaceous material (lemon peel) whose pectin content has been saponified to a degree of esterification of less than 20% ("treated shell").

Pressed meat was prepared as in Example 1, and 92.2 parts of 3e were mixed with 4 parts of treated shell, 1 part of dicalcium phosphate, 2 parts of salt and 0.8 parts of caramel. This was frozen as in Example 1, and after reconstitution: as in Example 1, a final product with a matte gel was obtained.

35 In these first five examples, the juice cooked from the meat has been discarded. As a first step in preserving this valuable by-product, an alternative method of removing moisture from the meat may be used.

Examples 6 - 10.

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Animal Feed.

5 Meat waste was minced through a 1 cm mince plate and cooked at 100 ° C until most of the liquid which had been cooked out of the meat was cooked. This meat was then placed in a heated oven at 100 ° C on a tray and left here until the moisture content was reduced to approx. 50%. This method retains the water-soluble components of the liquid while reducing the actual moisture content.

This dried meat can then be processed in exactly the same way as the pressed meat in Examples 1-5 (Examples 6-10 in Table 1) to obtain equally acceptable products.

Table 1.

Example 6 7 8 9 10 20 Dried meat 95.2 93.2 95.8 92.2 92.2 (parts)

Salt 22222

Caramel 0.8 0.8 0.8 0.8 0.8 CMC 2 - - - - 25 Starch 4

Locust - - 0.8

Xanthan - 0.6

Alginate 4

Treated shall _ _ - _ 4 3 ° Dicalcium Phosphate - - - 1 1 Instead of reducing the moisture content by evaporation, dry ingredients can be added which reduce the total moisture content as shown in the following Examples II and 12.

Example 11.

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Animal Feed.

5 The meat waste as previously described was cooked at 100 ° C for 10 minutes. Low humidity ingredients were then mixed with the cooked meat liquid to reduce the total moisture content to 50%. A suitable product is: 10

Minced meat 55 eggs

Potato protein 5 parts 5 parts TVP 5 parts 15 Fat graves, dry 10 parts Meat and bone meal 5 parts

NaCl 2 parts

Tallow 3 parts

Caramel 0.1 part 20 Xanthan 0.6 part

Locust 0.8 parts Dried decolorized blood 8.5 parts

The mixture should be stirred during freezing or ground after freezing to avoid the formation of solid frozen pieces which do not dry easily.

Example 12.

Meat was cooked as in Example 1 and the resulting liquid was stored. 87 parts of this liquid was mixed with 13 parts of wheat flour and the resulting dough was rolled-dried and formulated into a powder. In this way the liquid and its flavors and nutrients are used, and at the same time the starch is gelled in the flour, so that it is unnecessary later to add a pregelatinized starch.

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The composition of the final product in this example was 78.8 parts of cooked pressed meat with 19 parts of roll-dried flour of flour and cooking liquid, 2 parts of salt and 0.2 parts of caramel. The mixture was frozen according to the instructions of Example 1.

5

Other suitable binders for the boiled liquid which can be incorporated prior to roll drying include soy flour and gluten. However, the addition of an end gelling agent is desirable when these ingredients are used.

10

A particularly preferred embodiment of the invention is at times based on the use of boiled meat juice or extruded liquids for partially rehydrated TVP. This is exemplified in Example 13.

15

Example 13

Meat was cooked and pressed as indicated in Example 1. In the liquid, dissolved salt and caramel. A similar amount of dry TVP was added to the liquid and the whole mixture stirred until TVP had been absorbed by the liquid. This partially rehydrated TVP was then mixed with the pressed meat.

The amount of salt and caramel added was such that concentrations of 2% and 0.8% respectively were obtained in the frozen product.

This mixture can then be frozen as in Example 1, and at 30 thawing and rehydration gives a rough cut product with good appearance. The liquid is discharged by the TVP using the liquid which is added to thaw the product. However, if it is necessary to form a cloud, the pressed meat and TVP can be coated with the thickening agents as in Examples 1-5, just 35 by stirring with a powder mixture of these agents.

It is also possible to combine the technologies of Examples 12 and 13 as shown in Example 14.

Claims (22)

1. Frozen feed material, easily penetrated by seawater, characterized in that it comprises a frozen feed material or a frozen mixture of feed materials with a moisture content of 2S below that of the feed material or mixture of feed materials when ready for use, at most 4% boiling salt and not more than 10¾ of another salt intended for the frozen product, since there is also water in the product beside the ice. Frozen feed product according to claim 1, characterized in that, when there is only one salt, it contains 0.5 to 4% by weight of salt. Frozen feed product according to claim 2, characterized in that it contains 2% by weight of salt. Frozen product according to claims 1-3, characterized in that the salt is sodium chloride. ie DK 157385 B Frozen product according to any one of claims 1-4, characterized in that the moisture content is in the range of from 30 to 80% of the original moisture content of the raw material (s). 5 Frozen product according to claim 5, characterized in that the moisture content is in the range of 35 - 60% of the original moisture content of the untreated feed material (s). 10 Frozen product according to claim 5, characterized in that the moisture content is in the range 40-55% of the original moisture content of the raw material (s). 15 Frozen product according to any one of claims 1-7, characterized in that the weight of the product is such that it is placed in a container and just covered with rehydrating liquid, a moisture content that the feed agent normally has when ready for use. Frozen product according to claim 8, characterized in that the room weight and moisture content of the product is such that when the rehydrating liquid is at the boiling point, the rehydrated feed agent has a consumption temperature. Process for the preparation of a frozen feed product according to claims 1-9, characterized in that the moisture content of a feed or a mixture of feed materials is adjusted to a concentration below the normal value in the feed or feed agents, in the feed agent or feed agents before, during or after said moisture content adjustment incorporates at least one physiologically acceptable water-soluble salt, and freezes said moisture-depleted fodder to produce a frozen product containing both frozen and frozen water into which water can easily penetrate, bringing it to a temperature, below the freezing point of DK 157385 B and above the freezing point of the eutectic solution of the salt at the present amount of salt, said salt being added in an amount at least sufficient to ensure the presence of frozen water in the product but not exceeding 5 4% by weight boiling salt and 10% by weight of another salt intended for the frozen product. Process according to claim 10, characterized in that the moisture content of the frozen material 10 is set at 30 - 80% of the original moisture content. Process according to claim 11, characterized in that the moisture content of the frozen material is adjusted to 35 - 60% of the original moisture content. 15 Process according to claim 12, characterized in that the moisture content of the frozen material is adjusted to 40-55% of the original moisture content. Process according to claims 10-13, characterized in that the setting of the moisture content is achieved by reducing the moisture content of the fresh feed. Process according to claims 10-13, characterized in that the setting of the moisture content is achieved by partial rehydration of dried fodder. Process according to claim 14, characterized in that the moisture content is reduced by drying the feed material. 30 Process according to claim 16, characterized in that drying is carried out by evaporation of moisture of the feed material. Process according to claim 16, characterized in that drying is carried out by contacting the feed agent with an absorbent material for extracting moisture from the product. DK 157385 B IS Process according to claim 18, characterized in that one which is an absorbent material which is itself a feed material and remains in the final product. Process according to claim 14, characterized in that the moisture content is reduced by draining moisture from the feed material. Method according to claim 20, characterized in that the feed material is boiled and drained or pressed excess liquid from the cooked feed material. Method according to claims 10-20, characterized in that the conditions are chosen such that a room weight of the product is obtained, so that the product, when placed in a container and just covered with rehydrating liquid, rehydrates to a moisture content such as the feed agent. usually have when ready to use. 20 25 30 35