FR2574630A1 - Method for preparing and preserving aqueous masses originating from abattoir by-products, from the treatment of leather and from the food industry and/or originating from dead domestic animals, as well as for the preparation of foods - Google Patents

Abstract

The subject of the invention is the treatment and preservation of an aqueous mass containing 15 to 40% of solids obtained from abattoir by-products, from the leather industry, from the food product industry or from dead domestic animals, in order to obtain food products. If necessary, the proteins are sterilised and lactic acid and the other products are formed, durability being simultaneously ensured by means of fermentation of the suspension in situ. Direct application of the preserved suspension for feeding farm animals or its conversion into a product permitting feeding of farm animals and pets by means of preconcentration, mixing with other foods and, possibly, addition of fungicides.

Description

 The present invention relates to a process for the treatment and preservation of an aqueous mass containing 15 to 45% of dry matter originating from slaughterhouse by-products, from the processing of leather and of the food industry and / or of dead domestic animals and also used for the preparation of food products during which the proteins are optionally sterilized and lactic acid and other compounds ensuring jointly the durability of the products are formed by a suspension fermentation technique in situ.

 The preserved suspension can be applied directly to feed domestic animals or it can be transformed into a product which is suitable for food as well of farm animals as pets, by preconcentrating and mixing this product with other food and, if necessary, adding fungicides.

 It is known that in slaughterhouses, in meat, leather and food processing workshops, biologically valuable by-products containing proteins and wastes not suitable for human consumption are formed and in operating establishments cattle, dead animals contaminate the environment due to lack of treatment. These products are rapidly damaged due to the activity of pathogenic bacteria and they also serve as a culture medium for pathogenic products for humans and animals. At the same time they constitute in the initial state a precious source of proteins and fats which could constitute an important part of the food. Instead of a simple destruction (burial, incineration) of these by-products and animals dead, their economic and safe treatment and exploitation took up a large place in the industry.

 According to calculations, in a country of 10 million inhabitants with a moderately developed livestock farming and an average food processing industry, about 350,000 tonnes of precious products are formed each year.

 Several processes are known for exploiting these by-products and dead animals. According to the prior art, among the known methods, drying and treatment with organic solvents were generally used.

 According to one of the most common methods, the by-products of slaughterhouses are sterilized with steam at high temperature (120 to 1600C) while a large part of the proteins is digested and dissolved and the structure texture of the waste by-products disappears. The product obtained is a diluted or more concentrated mass having a content of 20 to 40% in dry matter. Normally, this mass is dried and degreased, and the end products, i.e. mashed meat and fat, are valuable food ingredients. By the drying process, the aqueous mass can be brought to a state which allows it to be wrapped in bags and after additional kneading, it can be introduced into dry feed distributors which are generally used in farms. However, drying as a preservation process was based on the old low energy prices. In the food industry in which a significant part of the production costs is made up of the price of the fuel required for drying, this economic change is of considerable importance. The installation of workshops working according to this process is not profitable due to the high capital outlay and the costs of energy distribution. On the other hand, during the processes in question, the proteins are badly damaged which decreases the biologically nutritive value of the manufactured products. On the basis of these considerations, wet preservation methods have been used more and more for the past few years.

 Mineral acids, for example sulfuric or hydrochloric acid, were previously added to the sterilized aqueous suspension of proteins. Now, these techniques are being eliminated more and more because it has been shown that mineral acids have a harmful effect on the organism of animals and a corrosive effect on storage and distribution equipment. A more sophisticated process, but at the same time more expensive, consists in using mixtures of organic acids for preservation, for example as described in the Hungarian patent 171,969.

 In the majority of countries, formic acid is chosen from organic acids to preserve the aqueous masses containing proteins, which are also called mashed potatoes. It is well known that formic acid has vesicant properties which produce ulcers by damaging the mucous membranes. As another disadvantage, we can mention the fact that the animal's organism cannot use it in an organic food, and since it is a petroleum-based chemical, its production is also expensive. . However, its strong bactericidal activity is very useful.

 Since the use of the aforementioned acids offers many advantages, a demand has arisen for organic acids which are not harmful to living organisms and which have suitable preservative properties.

 The preservative property of tick acid has been exploited for centuries. It has been shown biologically that human and animal organisms can use lactic acid having roughly the same nutritional value as glucose and, on the other hand, because of its pleasant taste, animals absorb it with pleasure.

 Pure lactic acid is a very expensive product. For this reason, it can be used economically for preservation only in the case where it is prepared from inexpensive starting materials in the mass itself to be preserved. In the case of well-known human foods, for example yogurt, the solution is quite simple because in milk there is a large amount of lactose. From this lactose, lactic acid bacteria quickly produce lactic acid in high yield.

However, animal proteins do not contain simple carbohydrates that could be transformed into lactic acid. Consequently, one of the most important research problems is to find the most economical method for the preparation of the culture medium for lactic acid producing microorganisms.

 Several references can be found in the literature concerning the preservation of dead animals, as well as by-products found in slaughterhouses and other workshops processing meat or fish using lactic acid.

The most important references are: I.N. Tatterson-Yi.L. Windsor; J. Sci. Feed Act. 28, 369379 (1974); M.A. James at al .: Handling, Processing and Marketing of Tropical Fish, 273-275 (1977); J.G.

Disney at al .: Too much. Sci. 20, 129-144 (1978).

 With regard to the use of lactic acid, numerous solutions are known at the scientific level. US Patent 4,160,038 relates to the preparation and compositions of food for domestic animals, flavored with a fermentation product of lactic acid. In this patent, the US patents 3,202,514, 3,404,984, 3,410,755, 3,420,742 and 3,561,977 are also cited. The common characteristic of these known processes is that the nutrition of lactic acid producing microorganisms, as well as the formation of lactic acid ensuring the preservation of the elements, are carried out by the application of 3 to 10% of glucose. Because of the well-known high price of glucose, these methods are not profitable. The processes cited relate primarily to dog and cat food.

 On the other hand, the preservation of raw herring and alfalfa is described in Swiss patent 629,087 and German patent 2,700,044. According to the recommended solutions, the fermentable carbohydrates necessary for the formation of lactic acid are obtained from corn sweetened with malt; alternatively, if the malt is lacking, sn can use live lactic acid bacteria for starch separation, namely Streptococcus lactis and Leuconostoccus mesenteroides, which is applied in the form of a mixed culture. In addition to these living organisms, the Streptococcus faecalis strain is inoculated also to ensure efficient production of lactic acid. This process has several drawbacks. The separation of starch from malt has been eliminated even in conventional technology, primarily due to price factors. It is also known that fermentable sugars (mainly maltose) are formed by malt. relatively narrow temperature limits and quite slowly. Thus, the use of malt in the case of aqueous bodies with a high protein content which deteriorate quickly could be the source of significant dangers of infection. Among the unwanted microorganisms, toxin producing strains are the most dangerous. In the first example of the cited patent, a fermentation period of at least one is mentioned. By accepting the assertion that the two microorganisms mentioned are capable of separating natural starch, according to calculations, for example for a factory with a capacity of 20 tonnes per day, and taking into account a fermentation period of 1 month , you need to have a container warehouse of about 30 times larger. Establishing a workshop with such a warehouse is a very expensive operation.

The production of a medium for the cultivation of microorganisms of three varieties, further ensuring the technological parameters of three preservations would require one or more devices of a high technological level. For this reason, the practical and economic benefits of the process described are insufficient.

 The Swiss patent 614,352 as well as the Austrian patent 361,280 and the Belgian patent 40,664 / 73 describe food mixtures and first of all the preparation of food mixtures for small domestic animals. According to the examples of the patent, to feed the bacteria with lactic acid for the production of lactic acid, 6 to 8% of glucose are added during the process. Glucose is a very expensive substance in comparison with other fermentable carbohydrates and when used in the indicated concentration, the advantage of the process becomes questionable.

 Hungarian patent 180,730 and US patent 4,376,129 describe the preparation of such a self-decomposing composition in which the starch is made available for the enzyme α-amilase. In Example 3 of the Hungarian patent, it is indicated that the self-decomposing composition would even be usable for the preparation of lactic acid also. Consequently, malt is applied as a sweetener, then the calcium salt of the lactic acid formed is prepared with lime milk. This salt is hardly soluble in water and its capacity for preservation is also minimal. If one wishes to prepare a calcium lactate which is suitable for preservation, the lactic acid must be free of this salt which requires an expensive process.

 Numerous processes are known for the hydrolysis of proteins of animal origin. In that described by Hungarian patent 158,314, a period of 7 to 32 hours is required for hydrolysis and, in addition, a culture of microorganisms producing the enzyme protease is grown in the suspension containing the protein.

In this description, no mention is made of a rapid drop in viscosity of the protein suspension, but it is not an important factor for carrying out the preservation and sterilization in the wet state.

According to this patent, the amount of enzyme necessary for a rapid drop in viscosity can be formed only after the bacteria have multiplied and simply no enzyme is present in the mixture at the appropriate time. As long as the proteins are not at least partially water-soluble, a viscous gum-like product is formed during the sterilization process and in this way sterilization is not carried out. According to conventional sterilization technology, water is added to the carcasses and by-products of slaughterhouses and direct high-pressure steam is introduced into the installation. Much of this vapor will be condensed by further diluting the starting material.

 The known methods relate to the preservation of the selected and purified entrails of animals (for example the liver or the lungs) by means of lactic acid, mainly for the preparation of food for domestic pets (such as dogs and cats). According to the prior art, the preservation is carried out in a heterogeneous phase with a long fermentation period, mainly with a chopped material of granular form and with expensive fermentation ingredients. The products obtained are generally pasteurized or sterilized subsequently or are composed according to an aseptic formula. These methods are not suitable for using chopped dead domestic animals because a large quantity of contagious microorganisms is found between the tissues and it is therefore advisable to exclude any farm to feed farm animals.

 For this reason, an important object of the present invention is to prepare from dead animals and from abattoir by-products not suitable for human consumption a homogeneous suspension which can be subjected to further treatment.

 During the tests, the Applicant has recognized that it is preferable to prepare simple sugars from gelatinized starches instead of simple starch.

It has also been recognized that during the preservation process, the formation of simple sugars can be carried out simultaneously with the formation of lactic acid.

 The subject of the present invention is a process for the preparation and preservation of aqueous masses coming from by-products from slaughterhouses, from the leather industry and from the food industry and / or from dead farm animals, during which the proteins of animal origin are sterilized if necessary and they are preserved with lactic acid using enzymes of microbial origin having an amylolytic activity so that the lactic acid necessary for preservation is prepared during the process preservation from substances containing starch. The main point of the invention is that from the by-products of slaughterhouses, the leather industry and the food industry and / or animals from dead farms, a chopped mass containing 15 to 45% of dry substances is prepared by mechanical chopping, then it is transformed by known methods and using proteolytic enzymes of microbial origin into a fine-flow suspension. Optionally, the suspension is continuously sterilized for a given period of time. The suspension is mixed with gelatinized starch from agricultural products or with one or more fine purees also from agricultural products and, in the latter case, depending on the composition of the product. ; then the starch is gelatinized at a temperature of 65 to 950 C. In the suspension prepared in this way, amylolytic enzymes of microbial origin are added, a culture producing lactic acid and fermentation accelerators and the formation simple sugar and lactic acid takes place simultaneously under anaerobic conditions at a temperature of 20 to 650C by fermentation. The prepared and preserved suspension is conveniently applied to the feeding of farm animals or, after concentration and / or mixing with food products, with the addition, if necessary, of fungicide, the suspension is transformed into food ready for consumption.

 As a fungicide, 0.1 to 2% of propionic or benzoic acid, of Nipa ester, of sulfur dioxide or of metabisulfite which can give sulfur dioxide, is applied, relative to the weight of the ready food. for consumption.

 As regards the proteolytic enzyme of microbial origin, the alkalase product 0.6 L which is a NOVO enzyme is advantageously used to separate the mashed meat.

 According to an advantageous mode of implementing the method, assuming that sterilization is necessary, said sterilization is carried out continuously on a suspension with continuous flow in a sterilization installation working at 130 to 1800C, for 5 to 60 minutes.

 According to another embodiment, a grinding product containing starch or an aqueous suspension is advantageously applied as gelatinized starch from agricultural products. In this way, a very important objective of the invention is also achieved, namely that fermentable sugars serving as nutritive agents for the production of lactic acid are prepared from inexpensive agricultural products in an aqueous suspension containing - the proteins.

 The gelatinized starch prepared as above or the agricultural product puree containing the gelatinized starch is mixed with the fine-flowed meat puree to which an a-amylase enzyme of bacterial or fungal origin is added. With regard to the enzyme of microbial origin with amylolytic activity, 0.05 to 2% dta-amylase is applied relative to the gelatinized starch and an equivalent amount of enzyme amyloglucosidase. Due to the activity of amylase, the amount of simple sugars rapidly formed from gelatinized starch is sufficient to start the growth of lactic acid bacteria and also to ensure the production of acid. .

 For the preservation of the environment, a greater quantity of lactic acid is generally necessary compared to that which would be supplied by the sugars released under the action of the enzyme a-amylase; thus an amyloglucosidase enzyme is applied to increase the production of sugars. This last enzyme shows optimal activity at a weakly acidic pH, which is perfectly ensured by the fermentation of lactic acid.

 The exceptional profitability of the process according to the invention is mainly due to the simultaneous production of sugars and lactic acid. An important objective of the invention is that the lactic acid fermentation process must take place in the meat puree itself as the raw material to be preserved. This regulated fermentation process can also be brought to an industrial scale. The fermentation is carried out batchwise, semi-continuously or continuously in closed containers while conforming to the necessary technological parameters.

According to a preferred embodiment, the lactic acid is fermented with homophobic and / or thermophylic homofermentable lactic acid bacteria. In the case of an advantageous implementation of the process, any homofermentable species of Lactobacillus acidophilus can be applied,
Lactobasillus casei, Lactobacillus helvetius, Lactobacillus plantarum, Lactobacillus salivarius, Streptococcus lactis, Streptococcus faecium and Pediococcus acidilactici or a mixture of these at a temperature of 20 to 400C. If the process is continued, one of the strains Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus ruminis, Lactobacillus thermophilus and Streptococcus thermophilus or a mixture of these can be applied at a temperature of 40 to 500C instead of 20 to 400C.

 For the maintenance and the reproduction of the bacteria, the liquid culture media ÂTCC 17, 416 or 453 are conveniently used (Strain Catalog I, AgCC Rockwilîe, USA, 1978). Any of the known culture media are sterilized in a conventional manner and inoculated with a lyophilized bacterial preparation.

From the laboratory inoculate thus prepared, an inoculate can be produced on an industrial scale by increasing the parameters.

 An important condition for the effective implementation of the process of the invention is the rapidity of multiplication of lactic acid producing bacteria, which must be able to be guaranteed. This can be done by using accelerators in the fermentation process. According to the Applicant's research for the aforementioned purpose, the water-soluble salts of Mon2 + Bue2 + Zn2 + and Cu2 + ions are the most suitable.

Based on the weight of the fermentation starting material (meat puree and ground agricultural product containing starch), the accelerators are applied in an amount of 0.08 to 0.8 ppm. These mineral compounds, in addition to their accelerating effect on the fermentation process, also enhance the growth of farm animals due to their valuable biological activity.

 The method of the invention makes it possible to carry out a preservation operation in semi-continuous or continuous mode. This means that the admission of the mass to be preserved and the withdrawal of the already fermented preserved mass from the apparatus are carried out on a semi-continuous or continuous mode. In the case of a batch process, already in 24 hours, an amount of about 5 x 108 / cm3 of germs of live lactic acid bacteria is formed. About 90% of the suspension is transferred from the fermentation apparatus to the post-fermentation apparatus, which acts as a post-fermenter and a reservoir, while approximately 10% of the suspension remaining in the fermenter serve as an inoculate for the next charge after the introduction of an unprotected fresh mass. This process, which can be repeated 20 to 30 times, is called semi-continuous fermentation.

 In the case of continuous fermentation, admission and withdrawal take place simultaneously and continuously, taking into account the rate of bacterial growth and the rate of production of lactic acid, i.e. the pH of the suspension in the fermentation apparatus.

 The economic efficiency of the invention can be improved not only by known methods but also by new fermentation methods. During a semi-continuous or continuous fermentation, the required quantity of lactic acid bacteria is greatly reduced and, at the same time, the semi-continuous or continuous fermentation, respectively, improves the profitability of the operation of the devices. .

 According to the experience of the Applicant, the process of the invention is suitable for the preservation of non-sterilized by-products from a slaughterhouse and from the leather or food and fish processing industries. The rapid acidification and metabolic products obtained by lactic acid-generating microorganisms are capable of suppressing the activity of protein-separating microbes and pathogenic microbes. According to the experience of the Applicant, in this case the fermentation should be carried out batchwise and a greater amount of inoculate used.

The by-products must be treated within a few hours of their formation and a fresh inoculate must be applied at the start of each batch process. The excess price of this process is recovered because there is no need for sterilization. The suspension of mashed meat prepared according to the invention can be preserved without waiting for months and can be applied in all food technologies when the food or its components are directly supplied to the animals.

 In some cases, the sterilized meat puree can be advantageously condensed by an evaporation process. The concentrate thus prepared can be used as a special food for feeding, for example, piglets, calves, lambs, fish and pets. The application of sterilized meat puree for this purpose is particularly necessary when the food manufacturing workshop is far from the preservation workshop or when the feeding process requires almost solid food. "

 According to an advantageous embodiment of the invention, the preserved meat puree is not directly consumed but it is supplemented with other additives; for example various forages (corn, barley and ground wheat). In this case, if the mixed food is to be kept for a longer period, the multiplication of molds and yeasts can be counteracted by known fungicides, for example propionic, sorbic and benzoic acids and their salts, the Nipa ester, sulfur dioxide or metabisulfite which can give sulfur dioxide.

As a fungicide, 0.1 to 20% of one of the products mentioned is applied relative to the weight of the food ready for consumption.

According to the prior art, several processes are known for preparing food products from the by-products of slaughterhouses and the food processing industry. At the time of the presentation of the process according to the invention, these processes have been analyzed in detail. To complete the study, we can also refer to US Patent 3,202,514
that preservation is done with a
large amount (20 to 30 Yo) of glucose or another expensive additive.

 The Applicant has demonstrated experimentally that if by-products are prepared by the process of the invention, the product obtained can be stored for a long period without being damaged and, by comparison with known processes, food products can be prepared in much more economically profitable conditions. It has also been demonstrated experimentally that the proteins prepared by the process of the invention are used by young animals (piglets, calves, lambs) in a markedly better way because these proteins are pre-separated by the enzyme protease and also because the heat treatment (sterilization) was carried out in a much less severe manner than, for example, for mashed meat.

 Surprisingly, the Applicant has found that in the case of animals fed with products preserved by this process, no disease is observed by colibacilli or any other enteric disease caused by other pathogenic organisms. Da plaintiff attributes this phenomenon indisputably to the activity of lactic acid on the throat of the digestive system.

 In the literature that the Applicant has studied, no reference has been found concerning the incorporation of protein-rich and fat-rich by-products which have been prepared with lactic acid by an in situ fermentation process in food products.

 As an example of the technological implementation of the method according to the invention, reference is made to the figures of the appended drawing.

 In Figures 1 and 2, there is shown the realization of semi-continuous and continuous fermentation by the method of the invention. In FIG. 3, the process of the invention can be seen carried out without sterilization by the batch fermentation technique.

 According to Figure 1, the by-products of slaughterhouses and other treatments and / or dead farm animals are transferred from the receiving well 1 to the pre-chopping apparatus 2, after which they are ground in the chopper end 3. The fine granular suspension is sent to the enzyme liquefier 4 where, from the protease dispensing device 5, the enzyme protease is dosed and the temperature is adjusted to the desired value. After the enzymatic liquefaction, the suspension is sent to a continuous sterilizer 6 and then the temperature is adjusted to the desired value by a continuous cooler 7. The product thus cooled is sent to the mother culture fermenter 8. To this apparatus are sent a lactic acid producing preparation from a container 9, a bacterial preparation of microelements from the process acceleration container 10, an α-amylase enzyme from the v- container amylase II and an aqueous suspension. a gelatinized ground product containing starch from container 12 or a gelatinized ground product containing starch in the fine granular state of container 13; all of these components are thoroughly mixed. In the mother culture fermenter 8, the lactic acid producing microorganisms multiply and the pH drops to a value of around 5. 90% of the suspension thus developed is pumped into the post-fermenter 14 and, from from container 15, an amyloglucosidase enzyme is added and fermentation continues for at least 72 hours at the indicated temperature. Then the procedures are repeated with the only difference that the addition of the lactic acid production composition from the container 9 is suppressed since a fresh inoculate after the start of the semi-continuous fermentation is not necessary.

 In the case of implementation of the method in a workshop ensuring the continuous treatment of the raw material, the post-fermenters 14 are also necessary. To these post-fermenters 14, the enzyme amyloglucosidase from the container 15 is added. The meat puree preserved for 72 hours is further condensed in the condensation container 16 for further treatment, for example with preparation. in the container 17, pumping into a tank car 18; or a fungicide from the container 19 is added, after which it is mixed in a mixing device 20 with food of coarse consistency and the product is prepared in a container 21 and transferred to the farm to feed the animals.

 Ready-to-eat foods made from preserved mashed meat can be prepared to dilute all components with water and mix them in this state. This technique is called "wet feeding process".

 The preservation process illustrated in Figure 1 relates to the preservation of lactic acid continuously or semi-continuously in the case of by-products from dead animals.

 In FIG. 2, the preservation technology of FIG. 1 appears again with the difference that the carcasses and the by-products are treated by a conventional technique known up to the level of the mashed meat.

 The process according to the invention is suitable for the preservation of raw materials thus prepared.

In this case, the sterilized meat puree, cooled to a temperature of about 90 C, is transported by a tank car 22 To the unloading tank 23 in the preservation workshop, from where a pump 24 allows pumping the product to the mother culture fermenter 8 which can be cooled and which comprises a mixer. The process then continues as in Figure 1. The technology according to Figure 2 also shows the semi-continuous and continuous fermentation processes.

 In FIG. 3, a preservation technology similar to that of FIGS. 7 and 2 is shown, except that the starting materials to be treated are not sterilized. The by-products to be preserved, which may not contain carcasses, are poured from the wagon 22 into the receiving well 1, then they are ground in the pre-chopper 2 and in the fine chopper 3.

The fine granular suspension is sent to the enzyme liquefier 4, after which the protease enzyme is dosed from the device 5 and the temperature is adjusted to the desired value. The fine-flow suspension pretreated with the protease enzyme is pumped into the fermenter 8 and the desired temperature is adjusted. According to the indications provided with reference to FIG. 1, from containers 9, 10, II and 12-13, the appropriate materials are dosed and these components are intimately mixed. When the lactic acid producing microorganisms multiply and the acidity of the installation reaches the pH value of 5, we add
The amyloglucosidase from the container 15 and the fermentation is continued for at least 72 hours. Then, by means of the metering pump 25 in the mixing equipment 20, the product is transformed by mixing with other foods of coarse consistency to form a end product used to feed animals on livestock farms. One can also operate in a different way, by advancing the preserved suspension, for example by pipes, towards the animals. Alternatively, when the breeding farm is very far from the preservation workshop, the product preserved by the tank car 18 can be transported to the place of consumption. With this technology achievable by the process of the invention, the Applicant wanted to illustrate the process of batch preservation.

 The possible technology and the function of the main devices used in the method according to the invention, as an example of embodiment, are illustrated in Figures 1 to 3 without in any way limiting the invention.

The process according to the invention was carried out in a pilot workshop with a capacity of 10 tonnes per day. The advantages of the invention according to the experiences obtained during practical implementation are the following
- the by-products of slaughterhouses, leather workshops and food processing and / or dead farm animals, which have been preserved by the process of the invention by means of fermentation with lactic acid, are treated in a remarkably economical manner in comparison with other preservation methods, since the multiplication of microorganisms responsible for the preservation efficiency and the production of lactic acid are based on prepared carbohydrates with inexpensive agricultural products by a very simple process;
- the preparation of simple sugars is made from gelatinized starch and simultaneously with the production of lactic acid by microorganisms, side by side in the same installation, that is to say in the suspension of proteins to be preserved.

For the formation of sugars and acids in this way, no other solution is known any more at the laboratory level than at the industrial level as far as the Applicant knows it;
- dead animals and / or by-products from slaughterhouses and from the leather and food industries were not sterilized without the addition of direct steam or water and continuous sterilization was not not better known;
- the live bacteria producing lactic acid and lactic acid in the protein suspension are assured of a storage period of several months;
- because of its composition, the preserved meat puree hinders the development of a frequent disease in animals, namely gastroenteritis disease of the digestive system caused by Escherichia Coli); ;
- the preserved proteins are not damaged during processing and can be effectively used by animals;
- the culture medium dosed during the process, although transformed during fermentation, is consumed approximately quantitatively in the organism of the animals;
- the autooxidation (progressively rancid state) of the fats present besides the proteins does not take place while the preservation is carried out by anaerobic fermentation, due to the exclusion of air;
- By fermentation (so far, to the knowledge of the Applicant, neither semi-continuous fermentation nor continuous fermentation are known), the particularly unpleasant stench of the starting material can be greatly reduced and the animals consume a lot more readily preserved products; and
- Until now, the Applicant has found no reference concerning the application of aqueous purees or concentrates preserved by lactic acid for the preparation of food products.

The following examples serve to illustrate the invention without in any way limiting its scope
Example 1
In a container of about 50 m built of concrete or sheet steel, with a transport pulley on an inclined plane, we collect 15 tonnes of poultry, pork, cattle, sheep and hare by-products , then slaughterhouse by-products, leather, food and fish processing workshops with mixed compositions (heads, legs, intestines, rumens, blood, extracted entrails and external sexual organs), debris from the workshops treatment of leather, waste from preservation factories and carcasses of dead animals. In a continuous processing installation, this operation is repeated every 24 hours. The starting materials thus collected are brought by means of the pulley into the pre-chopper 2 in which they are disintegrated into pieces of 6 to 8 cm. , then in the fine chopper 3 they are ground to a diameter of 2 to 5 mm. The dense suspension is pumped into the enzyme liquefier having a volume of 5 m3 for example, in which they are mixed with 2% of alkaline protease enzyme (Alcalase 06-L) calculated relative to the protein content and heated by indirect heating up to 560C, temperature at which the suspension is maintained for 20 minutes. The homogeneous suspension with fine flow thus prepared is transferred using the dosing pump into the continuous sterilizer 6 and the temperature is raised to 140 C by heating with a steam injector and using a heating jacket. regulate the flow rate so that the product remains for at least 30 minutes at this temperature, then the suspension is brought into the continuous cooler 8 in which the temperature is adjusted to approximately 3700. The sterile suspension is pumped into the mother culture fermenter 8 having a useful volume of 30 m3 and comprising an agitator and a cooler. Chopping, enzymatic liquefaction, sterilization and cooling continue until the treatment of all 20 tonnes is completed and the corresponding sterile mass is collected in the mother culture fermenter 8.

 After that, from 2 tonnes of corn grits, a 40% aqueous suspension is prepared to which 3 kg of t'-amylase enzymes of bacterial origin (BAN-240) are added. The temperature is raised to 880C while stirring and maintained at this value for 60 minutes.

 The gelatinized and liquefied starch thus prepared is also measured in the mother culture fermenter 8 and by switching on the stirring and heating equipment, the temperature is adjusted to 370C. After that, 200 liters of freshly prepared Lactobacillus planarum liquid inoculum with a cell density of approximately 109 living cells / cm3 are added, followed by 9600 g of ferrous (II) sulfate, 3680 g of zinc sulfate, 1600 g of manganese sulfate, 1040 g copper sulfate and 80 g cobalt sulfate.

 The suspension is stirred thoroughly and fermented for 24 hours at 370C under anaerobic conditions. During this time, stirring stages of 5 to 10 minutes are applied two or three times to ensure homogeneity and speed up the fermentation process.

 After completion of the main fermentation (the ready suspension has a volume of approximately 25 m3), approximately 22.5 m3 of the suspension are pumped into a post-fermenter with a capacity of 25 m3 and 4 liters of water are added. amyloglucosidase enzyme with 70 AGU / cm3 of activity while strongly agitating. The suspension is further fermented at 370C for 72 hours under anaerobic conditions. In the case of continuous production, 20 m of a sterilized and cooled protein suspension are added to the bacterial suspension (2.5 m3) which remains in the culture fermenter 8, then gelatinized starch, a enzyme -amylase and treatment accelerators. In this case (due to residual bacteria) no new bacterial inoculate should be added. It should be considered that the hot gelatinized starch must be added in such a time that the temperature does not exceed 370C.

It is guaranteed that this will be so by starting the cooling device of the fermenter 8 of mother culture. The fermentation is continued for 24 hours, then the sampling is repeated to remove 90% of the culture volume from the culture fermenter 8. After the removal, the post-fermentations are carried out for 72 hours. The process as described continues for several months.

 To the preserved product, I% sodium metabisulfite is added, it is mixed with the double drilling compared to the weight of the product thus treated and after the formulation in container 21, it is transported to the breeding farm and the pigs. The suspension which has been preserved in the initial state can be distributed or treated by the methods described above (for example after condensation, it can be transformed into fish food in the form of pellets of a special composition).

The composition of the preserved suspension is moisture content 57.8% -isobutyric acid: 0 dry matter 42.2% n-butyric acid 0 crude proteins isovaleric acid: O 0
(Nx6.25) 17.4% crude fat 17.6% n-valeric acid: 0
(Soxhlet)
Ca 0.75% Salmonella: 0
P 0.475 'E.coli O Mg 0.03 * arobes O lisine 0.945' pH: 4 methionine 0.33% acid index @ O cistine 0.39% peroxide index: O lactic acid 2.87% acetic acid 0 , 34%
Example 2
Mixed waste of 20 tonnes of by-products from slaughterhouses and dead animals is subjected to a conventional cooking and sterilization technique, after which the meat puree is preserved as in Example 1 except that the aqueous suspension of gelatinized starch is replaced by a finely granular gelatinized starch prepared from agricultural products by a hydrothermal technique. From the byproduct processing workshop, the sterile starting material at a temperature of 90 to 950C arrives in a tank wagon 22. The meat puree is released into the discharge container 23 which acts as a receiving and unloading tank and from which a pump 24 transfers the product to the mother culture fermenter which can be cooled and which is equipped with an agitator. The operations can perfectly be carried out according to the diagram in FIG. 2. The fermentation is carried out as in the process of Example 1 except that an agricultural product containing fermentable carbohydrates is applied as the culture medium. gelatinized starch in a finely granular state in a proportion of 8% by mass (that is to say 1.6 tonnes).

 The most important components of the preserved meat puree are identical to those described in Example 1.

As a result of the conventional cooking and sterilization technology, the preserved meat puree has a lower dry matter content compared to the similar product obtained in Example 1. Its composition is
humidity 67.0 5 'pH: 4
dry matter 33.0 Oio
crude protein (Nx6.25) 12.8 5 '
crude fat (Soxhlet) 11.8%
3.2% lactic acid
Example 3
20 tonnes of mixed by-products from slaughterhouses of different species of animals (pigs, poultry, cattle and hares) are collected using tank cars 22 and the products are condensed in the receiving well 1 of the preservation. After pre-chopping and fine chopping, the processing of the raw materials is completed by adding 2% protease (relative to the weight of the proteins) to the enzyme liquefaction container 4. The temperature is then maintained at 550C for 30 minutes by continuous stirring and 2 tonnes of granular wheat are added to the fluid suspension in the form of a finely granular ground product. 4 liters of enzyme w-amylase of the Xernamyl L-60 type are added and the temperature is raised while stirring to 9000. The gelatinization of the wheat starch is completed in approximately 80 minutes. The suspension is pumped into fermenter 8 which can be cooled and which is equipped with a mechanical stirrer. The suspension is cooled to 450C and a fresh liquid mixture of Lactobacillus plantarum and Streptococcus thermophilus inoculate (200 liters, 1 : 1), in which the number of living germs is approximately 109 cells per cm3.

As other additives, 3 liters of amyloglucosidase enzyme with 70 AGU / cm 3 of activity and mineral products for acceleration of the treatment are added in the same amount as in Example 1 while stirring. The anaerobic fermentation is carried out at 45 ° C. for 72 hours and the suspension is stirred twice a day for 5 to 10 minutes. We can very well carry out the treatment by the process shown diagrammatically in FIG. 3.

 To the suspension preserved with lactic acid, 0.09% of sodium benzoate is added and with the aid of the stirring equipment 20, this product is transformed into a food ready for consumption by addition of other drilling.

 The aqueous suspension preserved by one of the wet feeding techniques can also be dispensed directly.

Example 4
In Table I below, the composition of pig feeds based on preserved byproducts is indicated. In Table II, the nutritional values are summarized in Table III, the possible exploitation of the fodder and the price of the feed for the production of 1 kg of living weight, in the Table
IV, the comparative data of the peroxide and acid indices which vary as indicated and finally in the
Table V the results of microbiological tests of the preserved products.

 The meat puree prepared and preserved according to Example 7 is treated to prepare a pig food in a continuously working equipment. The flow rate of the continuous feed is adjusted in such a way that one part of the preserved puree is mixed with two parts of premixed oatmeal. The composition of the premix in the case of a feed for pigs includes maize, wheat, barley, alfalfa and a premix containing macro- and micro-elements, vitamins and mineral substances. Ready-to-wet food can be packaged in bags or containers and can be distributed to animals through vending machines.

TABLE I
Feed composition for pigs
By-products
Composition (%)
Poultry Pork Fiber-Laval blood product preserved product 34 30 30 30 25 ground corn 40 40 40 40 40 ground wheat 14 14 14 14 14 ground barley 10 10 10 10 10 dried alfalfa 1 5 5 5 5 premix 1 1 1 1 1
TOTAL 100 100 100 100 100 TABLE II
Nutritional value of feed for pigs
By-products
Nutritional value
Poultry pork fiber-Laval fish blood dry matter g / kg 760 780 780 780 820 starch content g / kg 650 780 770 770 770 crude protein g / kg 132 143 127 135 142 TABLE III
Food operation and cost
Witness
Food by-products
Classic pigs Poultry pork fiber-Laval blood
Starting weight kg 36.00 35.4 36.0 36.0 35.5 final weight 105.00 104.00 104.5 105.0 104.6 average daily weight increase 0.576 0.629 0.630 0.615 0.548 cost of one 1 kg increase in weight 20.6 12.2 12.6 11.6 12.9 TABLE IV
Variation in peroxide and acid indices
Peroxide index Acid index
Sounds dried product preserved dried preserved poultry 1260 10 80 0 pigs 860 8 76 0 fibers-Laval 1720 11 102 0 fish 2480 17 186 0 blood 120 2 14 0 TABLE V: Results of microbiological tests Microorganism (number of germs / g)
I. II. III. IV.

Preserved product witness preserved witness preserved witness preserved witness poultry # 2x104 # 103 # 8x105 # 9x106 pork # 3x104 # 103 # 7x105 # 9x106 fibers-Laval # 2x103 # 2x103 # 6x105 # 8x106 fish # 4x103 # 2x103 # 8x105 # 8x106 blood # 5x105 # 2x103 # 1x106 # 9x106
V. VI. VII. VIII.

poultry # 2x105 # 3x106 # 4x105 # 2x105 pork # 1.5x105 # 2.5x106 # 3.5x105 # 2x105 fibers-Laval # 1.2x105 # 2.2x106 # 4x105 # 2.2x105 fish # 2x105 # 2x106 # 4x105 # 3x105 blood # 1.6x105 # 2.8x106 # 4x105 # 2x104 in which I. means separation of proteins II. means Pseudomonas fluorescens
III. "Aspergillus candidus IV." Aspergillus glaucus
V. "Aspergillus diversus VI." Cladosporium sp.

VII. "Mucor sp. VIII." Penicillium sp.

Example 5
The preserved meat puree prepared according to Example 7 is treated to obtain a fish food in such a way that in a vacuum evaporator with a downward chute through an external tube, the food is concentrated to 55% of dry matter.

Food for young fish (trout, eel, salmon, carp)
Composition: protein concentrate 35% wt
processed peeled soybeans
hydrothermally (by
jet explosion, IR rays

or extrusion) 35 96 wt
wheat or but processed
hydrothermal 20% wt
corn or wheat germ 5% wt
mixtures of vitamins and
mineral substances 5% wt
1005 'wt
The components are mixed in a mixing device
Suphi-mix and we granulate in a California device
Pellett Mill (CPn) using a die of -5 mm in diameter, then it is dried in a fluid drier and broken between fluted cylinders into fragments of 0.5 to 1.0 mm.

Fish Food
protein concentrate 20% wt
finely ground soy flour 35% wt
hydrothermally treated wheat 35 * wt
bean or wheat sprouts 5% O wt
mixture of vitamins and subs
mineral tances 5 * wt
100% by weight
The components are mixed in a device of the Suphi-mix type and ground in a CPM device using a matrix of 5 mm in diameter. We pack the final product in bags and transport to the place of consumption.

Example 6
The preserved meat puree prepared according to Example 1 is treated to form a feed for fur animals, with a concentration in a vacuum condenser up to a dry matter content of 55 5 '. Alternatively, one can operate without producing sterilization.

Composition of food for foxes, mink. etc.

Protein concentrate 50 E wt
soy mash extracted 20% wt
hydro-treated wheat
thermal 20% wt
wheat germ 5 96 wt
premix of vitamins and
of mineral substances 5% wt
100% by weight
The components are homogenized in a Z-arm mixer and combined in a plastic container. The feed for fur-bearing young animals differs in that, instead of extracted and peeled soybean meal, hydrothermally treated soybeans are used.

Example 7
The preserved meat puree is treated according to Example 1 to form a feed for ruminants.

 Piglets, dairy cows, sheep and goats are given a food containing 15% by weight of preserved meat puree which is mixed using a Suphi-mix device. With the food thus mixed, pellets are formed in an apparatus of the Matador type having a matrix of 12 mm in diameter and the pellets prepared are transferred to a container at a breeding farm where the animals are conveniently fed.

Food for calves, lambs and piglets
High-protein, low-fat basic selected materials are processed as in Example 1, and preserved and then dried by spraying or using a tumble dryer, applying technological parameters identical to those of milk production.

In a cylindrical dryer, the mixture is ground into a dust and homogenized with food components which are suitable for the considered species of animals and for their age category. In the compositions, it is convenient to replace the dry matter preserved in an amount of 20 to 30% by powdered milk.

 Alternatively, the preserved meat puree can be evaporated up to 55% of dry matter and the preparation can be supplemented with a product having a lower milk powder content for older calves, which is then diluted with water. When the breeding farm is in the region of the factory producing the meat puree, evaporation is not necessary.

Claims (18)

- CLAIMS  1 - Process for the preparation and preservation of aqueous masses and the preparation of food products from abattoir by-products, from the leather industry and from food products and / or dead farm animals, process during from which animal proteins are sterilized if necessary and preserved with lactic acid so that the lactic acid necessary for preservation is produced during the preservation process from protein-containing materials, characterized in that it consists of prepare from by-products and / or dead farm animals by a mechanical chopping technique a dense aqueous chopped mass containing 15 to 45% of dry matter, which is transformed by proteolytic enzymes of microbial origin into a fluid suspension; continuously sterilizing the suspension for a fixed period, if necessary, then mixing with this suspension a gelatinized starch from agricultural products or adding flour from agricultural products; then, depending on the composition of the product, gelatinizing the starch at a temperature of 65 to 950C and adding to the suspension thus prepared enzymes of microbial origin with amylolytic activity, a culture for the production of lactic acid and accelerators of treatment; and to carry out the formation of simple sugars and lactic acid under anaerobic conditions by fermentation at a temperature of 20 to 650C and, if desired, to extract from the mash thus prepared a food product for domestic and familiar animals.  2 - Process according to claim 1, characterized in that the preserved suspension is directly applied to the food of farm animals or it is transformed into food ready for consumption by a pre-condensation treatment and / or mixtures with foodstuffs and, if necessary, with the addition of fungicides.  3 - A method according to claim 2, characterized in that one applies as fungicide benzoic acid, ester-Nipa, sulfur dioxide or a metabisulfite capable of giving sulfur dioxide.  4 - Method according to any one of claims 1 to 3, characterized in that one applies a proteolytic enzyme of microbial origin to separate the protease enzyme from the meat puree advantageously, the Alcalase 0.6L Novo enzyme .  5 - Method according to any one of claims 1 to 4, characterized in that the sterilization is carried out with a continuous flow suspension in sterilization equipment at a temperature of 130 to 1800C in 5 to 60 minutes.  6 - Method according to any one of claims 1 to 5, characterized in that as gelatinized starch prepared from agricultural products, using a ground product or an aqueous suspension containing starch.  7 - Method according to any one of claims 1 to 6, characterized in that as an enzyme with amylolytic activity of microbial origin, 0.05 to 25 'of α-amylase is used and an identical amount d amyloglucosidase enzyme compared to gelatinized starch.  8 - Method according to any one of claims 1 to 7, characterized in that as a culture producing lactic acid, using a broth of freshly prepared lactic acid, a wet biomass stored at low temperature or l any of the compositions of lactic acid bacteria in powder form, in an amount of 105 to 108 germs per gram of the total weight of the basic material to be preserved.  9 - Process according to claim 8, characterized in that as lactic acid bacteria, a species with any homofermentation is used. Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus helveticus, Lactobacillus salivarius, Streptococcus feacium, Streptococcus lactis and Pediococcus acidilactici or a mixture of these at a temperature of 20 to 400C.  10 - Method according to claim 8, characterized in that as lactic acid bacteria, one can use any of the species Lactobacillus bulgaricus, Lactobacillus thermophilus, Lactobacillus plantarum, Lactobacillus ruminis and Streptococcus thermophilus or a mixture of these at a temperature of 40 to 500cl  11 - Process according to any one of claims 1 to 10, characterized in that the fermentation is carried out batchwise, semi-continuously or continuously.  12 - Process according to any one of claims 7 to 11, characterized in that as accelerators of the fermentation process, mon2 +, Co2 +, Fie2 +, Zn2 + and Cu2 + ions are used in an amount of 0.08 to 0.8 ppm in relation to the total weight of the basic de-fermentation material (meat puree and agricultural product containing starch, as well as the ground product).  13 - Process according to any one of claims 1 to 12, characterized in that the preserved meat puree is supplemented with natural carbohydrates or hydrothermally treated and products rich in protein and the formula is established needs.  14 - Process according to any one of claims 1 to 13, characterized in that the preserved and / or concentrated meat puree is applied in an amount of 10 to 50% by weight.  15 - Method according to any one of claims 1 to 14 characterized in that one uses as carbohydrates, 20 to 80% by weight of corn, barley, sorghum, wheat, rice, oats and cassava natural and / or hydrothermally treated.  16 - Method according to any one of claims 1 to 15, characterized in that "as plant products rich in proteins of natural origin and / or treated hydrothermally, sunflower, soybeans, broad beans are used. horse, lupine, rapeseed or a concentrate thereof which is applied at a rate of 20 to 80% by weight.  17 - Method according to any one of claims 1 to 16, characterized in that food mixtures containing 2 to 50 5 'of moisture are used in the form of a powder mixture, semihumid pellets or granules, optionally in leaf or cardboard packaging.  18 - As new industrial products, aqueous masses and food products formed from by-products from slaughterhouses, the leather industry and the food industry or dead domestic animals, when they have been prepared by a process according to any one of Claims 7 to 17.