EP1091654A1 - Aliments en morceaux pour animaux a base de sang - Google Patents

Aliments en morceaux pour animaux a base de sang

Info

Publication number
EP1091654A1
EP1091654A1 EP99929539A EP99929539A EP1091654A1 EP 1091654 A1 EP1091654 A1 EP 1091654A1 EP 99929539 A EP99929539 A EP 99929539A EP 99929539 A EP99929539 A EP 99929539A EP 1091654 A1 EP1091654 A1 EP 1091654A1
Authority
EP
European Patent Office
Prior art keywords
blood
fraction
hydrogen peroxide
reaction product
chunk
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP99929539A
Other languages
German (de)
English (en)
Inventor
Tim Fisher
Charles Speirs
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Wrigley Candy UK
Original Assignee
Mars UK Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from GBGB9814396.9A external-priority patent/GB9814396D0/en
Priority claimed from GBGB9814395.1A external-priority patent/GB9814395D0/en
Application filed by Mars UK Ltd filed Critical Mars UK Ltd
Publication of EP1091654A1 publication Critical patent/EP1091654A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/12—Animal proteins from blood
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/28—Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/20—Animal feeding-stuffs from material of animal origin
    • A23K10/24—Animal feeding-stuffs from material of animal origin from blood
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • A23K50/48—Moist feed

Definitions

  • the present invention relates to the preparation of a novel edible cnunk comprising blood, and to the chunk itself.
  • Blood and blood fractions are used m the manufacture of pet foods as a nutrient.
  • tne hemoglobin fraction of whole blood is employed; by the nanoglobm fraction is meant the residue from whole bloo ⁇ once the plasma, or most of tne plasma, nas been removed.
  • the haemoglobin fraction consists of re ⁇ ana wnite blood cells with a residue of plasma.
  • the hemoglobin fraction typically contains from about 14% to 40% protein and about 35% to 45% red blood cells. The remainder is mainly water together with other blood components.
  • whole blood is heated by scraped surface heating or steam infusion to 75°C and treated with hydrogen peroxide to decolour it.
  • the decoloured blood is dewatered to give a powder.
  • whole blood is coagulate ⁇ witn for example a solution containing calcium ions and the resulting coagulate cut into chunks. Sucn chunks are homogeneous m texture, resembling liver.
  • a blood fraction defined herein as comprising from about 14% to about 40% protein and about 35% to 45% red blood cells
  • the foam reaction product can be cut into chunks and incorporated into, for example, pet food. If the foam reaction product is compressed, a textured solid mass is produced. The compressed solid mass has a laminar structure similar to that of cooked meat.
  • the blood fraction may be formed in any way.
  • the blood fraction may be the haemoglobin fraction of blood.
  • the blood fraction may be formed by removing water from whole blood to concentrate it so that it comprises from about 14% to about 40% protein and about 35% to 45% red blood cells.
  • the blood fraction may be reconstituted from purified protein and red blood cells.
  • a method of forming a blood chunk comprising heating a blood fraction (as defined above), treating the heated blood fraction with hydrogen peroxide and compressing the resulting reaction product to form a chunk having a laminar structure.
  • the blood fraction is a haemoglobin fraction (as defined above) .
  • the hydrogen peroxide is added to the blood fraction at at least 0.5% by weight.
  • concentration of hydrogen peroxide in the reaction mixture which is effective to cause the desired reaction to take place; concentrations of up to 3% (by weight) have been found satisfactory.
  • compression is carried out at a temperature greater than 60°C.
  • the blood fraction is heated to between 60 C C and 80°C before addition of the hydrogen peroxide.
  • the blood fraction comprises at least about 10%, more preferably at least about 15%, by weight protein.
  • the reaction product does not absorb all the water present in the reaction mixture. Such products are useful and their manufacture falls within the scope of the present invention; however, it will usually be necessary to remove the proteinaceous material from the unabsorbed water before it s used.
  • Additives may be included m the blood fraction to modify the nutritional content and flavour of the chunks. It is preferred that the pH of the blood fraction is no less than 4, and that it is no greater than 9.
  • Compression of the reaction product of the blood fraction and hydrogen peroxide can be carried out on the reaction product as it is formed, or the reaction product can be stored and then subjected to heating, for example by microwave radiation, prior to compressing.
  • the reaction product may be steamed to give a product having a jelly-like texture.
  • the steaming can be carried out with meat juices or other flavoured aqueous media to impart particular flavours to the product.
  • the product can be dried, preferably at about 60°C, to produce hard, crunchy chunks, which are useful as a dry pet food.
  • the reaction product of the blood fraction and hydrogen peroxide can be compressed under its own weight.
  • the reaction product may be compressed as a result of restriction of any expansion of the reaction product caused by evolution of gas as the blood fraction and hydrogen peroxide react.
  • the pressure at which the reaction product of the blood fraction and hydrogen peroxide is compressed to achieve the laminar internal structure is not critical; a pressure of up to about 400 kPa is preferred. Also according to the invention there is provided an edible chunk comprising a major amount of blood protein and having a fibrous, laminar internal structure.
  • Figure 1 shows schematically a method according to a first embodiment of the invention
  • Figure 2 shows schematically a method according to a second embodiment of the invention.
  • Figure 3 shows schematically a method according to a third embodiment of the invention.
  • the methods according to the invention shown in the drawings include the following common features.
  • the hemoglobin fraction of blood is pumped from a tank 10 by a peristaltic pump 12 to a steam infuser 14 where the hemoglobin is heated to about 75°C.
  • the heated hemoglobin passes from the steam infuser 14 to a high shear mixer reactor 16, such as a Dispax reactor.
  • a Dispax reactor the haemoglobin is reacted with hydrogen peroxide pumped from a hydrogen peroxide tank 18 by a hydrogen peroxide pump 20.
  • the reactor is a high shear, low volume mixer to ensure adequate mixing of the two components.
  • the foam reaction product 22 is deposited in a tray 24.
  • the reaction product 22 can be allowed to be compressed by its own weight, in which case the solid mass produced is elastic and can be cut up to provide elastic chunks.
  • pressure can be applied to the reaction product 22 in the tray by application of a pressure plate 26.
  • a solid product 28 having a fibrous, laminar internal structure is produced, which can then be cut into chunks 30 as at 32.
  • the reaction product 22 from the reactor 16 is passed to a piston pump 40 in which the reaction product is compressed. As the reaction product 22 leaves the piston pump 40, it is diced as at 42 to produce chunks 44 having a fibrous, laminar internal structure.
  • the reaction product 22 leaves the reactor 16 through a disperser 50, from where it passes into a mouth formed by the widely separated ends of two converging continuous belts 52, 44.
  • the reaction product is compressed between the two continuous belts, and the resulting solid sheet 56 is cut into chunks 58 as it leaves the continuous belts 52, 54, as at 60. Again, the chunks produced have a fibrous, laminar internal structure.
  • the chunks have a fibrous, laminar internal structure, similar to that of meat chunks, so that the chunks can be readily used in canned food stuffs such as pet foods to provide a protein source which is analogous m appearance and texture to meat.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Animal Husbandry (AREA)
  • Biomedical Technology (AREA)
  • Biotechnology (AREA)
  • Physiology (AREA)
  • Birds (AREA)
  • Fodder In General (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Feed For Specific Animals (AREA)

Abstract

L'invention concerne un procédé de fabrication d'aliments en morceaux pour animaux à base de sang. Ledit procédé consiste à chauffer une partie du sang; à ajouter du peroxyde d'hydrogène; et à comprimer le produit de réaction obtenu pour former des morceaux à structure lamellaire. L'invention concerne également des aliments en morceaux comestibles à structure interne lamellaire fibreuse composés essentiellement de protéines sanguines.
EP99929539A 1998-07-02 1999-07-02 Aliments en morceaux pour animaux a base de sang Withdrawn EP1091654A1 (fr)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
GBGB9814396.9A GB9814396D0 (en) 1998-07-02 1998-07-02 Coagulated protein
GBGB9814395.1A GB9814395D0 (en) 1998-07-02 1998-07-02 Blood chunks
GB9814395 1998-07-02
GB9814396 1998-07-02
PCT/GB1999/002106 WO2000001247A1 (fr) 1998-07-02 1999-07-02 Aliments en morceaux pour animaux a base de sang

Publications (1)

Publication Number Publication Date
EP1091654A1 true EP1091654A1 (fr) 2001-04-18

Family

ID=26313964

Family Applications (2)

Application Number Title Priority Date Filing Date
EP99929539A Withdrawn EP1091654A1 (fr) 1998-07-02 1999-07-02 Aliments en morceaux pour animaux a base de sang
EP99929544A Withdrawn EP1091655A1 (fr) 1998-07-02 1999-07-02 Proteine coagulee

Family Applications After (1)

Application Number Title Priority Date Filing Date
EP99929544A Withdrawn EP1091655A1 (fr) 1998-07-02 1999-07-02 Proteine coagulee

Country Status (5)

Country Link
EP (2) EP1091654A1 (fr)
AU (2) AU765796B2 (fr)
CA (2) CA2336357A1 (fr)
GB (2) GB2340025B (fr)
WO (2) WO2000001248A1 (fr)

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5218775B2 (fr) * 1972-11-22 1977-05-24
FR2315858A1 (fr) * 1975-07-04 1977-01-28 Anvar Procede pour l'obtention d'aliments proteiques a partir de tourteaux ou graines d'origine vegetale
GB1562618A (en) * 1976-08-02 1980-03-12 Mars Ltd Food protein products
AU527766B2 (en) * 1977-08-15 1983-03-24 Kliem Foods Pty. Ltd Production of food from blood
JPS5594698A (en) * 1979-01-12 1980-07-18 Tsukishima Kikai Co Ltd Method of improving dehydrating property of organic sludge
DD142144A1 (de) * 1979-03-02 1980-06-11 Siegfried Kummer Verfahren zur herstellung von fibrillaeren und lamellaren eiweissstrukturen
US4526580A (en) * 1983-09-12 1985-07-02 Devro, Inc. Method of preparing collagen extrusion gels
JPH03198746A (ja) * 1989-12-27 1991-08-29 Ogawa Koryo Kk 加工ヘモグロビンおよびその製法
ZA965966B (en) * 1995-07-12 1998-01-12 Nestle Sa Formulated emulsion product and process.

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO0001247A1 *

Also Published As

Publication number Publication date
EP1091655A1 (fr) 2001-04-18
GB2340025B (en) 2003-01-15
AU4633499A (en) 2000-01-24
AU762042B2 (en) 2003-06-19
CA2336357A1 (fr) 2000-01-13
CA2336622A1 (fr) 2000-01-13
GB2340024B (en) 2002-10-30
WO2000001248A1 (fr) 2000-01-13
GB2340025A (en) 2000-02-16
GB2340024A (en) 2000-02-16
AU765796B2 (en) 2003-10-02
AU4632999A (en) 2000-01-24
GB9915609D0 (en) 1999-09-01
GB9915608D0 (en) 1999-09-01
WO2000001247A1 (fr) 2000-01-13

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