FR2600495A1 - Method for biological preservation and use of agri-foodstuff by-products - Google Patents

Abstract

Waste of agri-foodstuff origin is, each year, a source of environmental pollution because, even if conversion methods are devised in order to find an outlet for it other than abandonment, most produce, often with a seasonal glut, is highly perishable. The raw material itself is liable to perish, to such an extent that the organisation of canneries or abattoirs is unable to devote itself in time to its by-products and waste. The method presented contributes to the production of a storage in drums for meat waste which is taken when it as fresh as possible, supplementing the capacity of the containers by almost 50% with yeast cream. This yeast cream, obtained in abundance by means of simple biotechnological methods, gives the mixture a property which is intrinsic to it: a defence against bacterial decay for several months. Numerous cases of recovery may be resolved by virtue of prolonging the time of management of conversion and stopping environmental pollution (odours, detritus, highly polluted water, etc.). The savings achieved, both in terms of production and energy and transportation, bring down cost prices and make it possible to pursue recovery.

Description

BIOLOGICAL CONSERVATION AND USE PROCESS
AGRO-FOOD SOIL-PRODUCTS
The present invention is the result of experiments and observations carried out during the processing of agro-food by-products and reports on the possibilities of preserving perishable foodstuffs, such as meat, blood and fish, from the putrefactions which normally generate. bacteria at room temperatures.

This conservation process does not require any energy unlike sterilization or freezing. The addition of chemical preservatives or any ionization is also not necessary.

 Remaining a natural process using biological knowledge, we present and explain it, below, to then specify the immediate applications and others that will require some additional research respecting the strict rules of food hygiene.

In clean, non-sterilized containers, meat by pieces or crushed by-products occupying 25 to 50% of the volume are introduced. They must be in a good state of freshness shortly after slaughter or come out of freezing.

The filling of the containers is carried out with yeast cream which comes from the processing of sweet fruit and vegetable juices by simple biotechnological methods not described in the present claim.

As a precaution (not essential), an oiled absorbent paper is placed on the surface of the yeast cream and a lid closes the container against any external dust. With such packaging it is possible to keep the products for several months in a shed and even outside, depending on weather conditions.

 If it were necessary to study all the scientific explanations which explain the reasons for such a conservation, it would be necessary to write a voluminous file and to bring in many specialists.

 Rather, it is important to outline them and reflect on the economic scope to be drawn from them.

 Meat products are, by nature, from superior animals.

After their death, the body's defenses no longer have an impact on cells, which carried out their living metabolism thanks to the oxygen supplied by the blood.

 This therefore results in a rapid interruption of the oxidation reactions and catabolism is established, benefiting host or reported bacterial spores which multiply very quickly.

Among these germs, the pathogenic Plectridium contributes to putrefaction, making the animal remains unsuitable for recycling as food in farms.

It is the anaerobic bacteria which are the most to be feared and they reach their goal at room temperature because they know how to associate with aerobic bacilli which capture the gaseous oxygen which is bothersome for the former.

The symbiosis is no longer the same if the accompanying germs are also anaerobic and consume for their own account combined oxygen, the only usable for their metabolism.

When there is competition between species of germs in the environment, the undesirable ones see their chance of proliferation decline.

The cream of living yeasts obtained in abundance keeps very well. These microorganisms have, on the one hand, the ability to be aerobic and the sweetened juices consumed form cells and reserves of polysaccharides and, on the other hand, sheltered from the air these yeasts can continue to living transforming these reserves into alcohol with the compulsory intermediate stage of depolymerization into simple sugars which can be assimilated by single-celled cells. This very slow depolymerization explains the longevity of yeasts, it is the main factor not to be neglected to have the most effective yeast cream to use.

Therefore, given the abundance of production possible during a year, we will preferably use the freshest, even knowing that it remains stable for several months in closed containers.

It is therefore conceivable that the fairly fresh meat waste, not yet entered into cellular catabolism, is almost free from anerobic bacteria. If they are in this state drowned in the yeast cream, there is no longer any imaginable proportion to speak of competition between 2 types of microorganisms living in anaerobic conditions; the necessarily overabundant yeasts will maintain the situation to their advantage in the environment. Other factors consolidate this desired balance
- the acid pH below 6 of yeast creams which is not suitable for bacteria requiring a rather basic environment,
- the release of alcohol, recognized by aromatic odors, preserves this environment,
- the antibiotic power of yeasts which are strains close to fungi and molds
Enzymatic processes, catabolic and anabolic reactions come into play, but are complex to define as a whole. It is more rational to continue, as previously announced, by the uses envisaged for this process and to verify, in its time, by other experiments, that it will not cause prejudice that has not yet been observed.

 Yeasts are very useful for humans and have been used in preparations of fermented drinks for a long time, have medicinal functions, are the source of most amino acids. This protein content, which is mainly used for animal feed, still reveals some deficiencies in methionine, tryptophan, which the manufacturers of compound feeds compensate by introducing these high-value amino acids from meat or fish extracts in which they are only present.

We therefore put the whole ingredients in barrels, for subsequent formulation, at a low cost. If in itself this preparation is of interest, it becomes much more advantageous to settle near or in slaughterhouses and fisheries where a serious environmental problem and loss of by-products is waiting to be solved.

Foodstuffs not kept in refrigeration will, for the most part, be losses, as for meat waste, automatically destined for the rendering plant, they quickly putrefy, the latter not coming daily to remove the materials. The blood, for its part, is well recognized as such as a wealth to be exploited, but its rapid decomposition discourages recovery, it becomes a source of pollution by discharge in August. The fish canneries also have a significant balance made up of the heads and viscera of fish which wait several days in the open air for the arrival of the renderer.

This whole list constitutes thousands of tonnes of protein that can be valued by combining them with the thousands of tonnes of yeast cream made from fruit and vegetable juices.

 After a few units that can adopt the process, a logistics study can organize its development. The yeast creams delivered to slaughterhouses and fisheries can prolong the conservation of all by-products and therefore organize their management. Transformation-recovery and elimination of nuisances are jointly treated. These by-products must, since it is said that they are recoverable, find a more noble outlet than the usual one. The protein values being preserved and enriched.

with an extended time allotted for transformation, industrial exploitation can be conceived.

In a first step, a grinding of the whole, yeasts and meat, pereet to obtain a homogeneous dough for direct use (poultry farming) or to undergo a dehydration for granulation (fish farming). It should be noted that certain creams of yeasts preserve the pectin fruits from which they are made and this material contributes to achieving an advantageous packaging (claimed)
The pasty mixture passes from the storage barrels to an interchangeable multi-hole die from which the dough can detach and drop into separate droplets, the size of which depends on the perforations.

The die is a horizontally arranged plate, made of a conductive metal - carried up to nearly 80 "C using a heating resistor. As a result, the dough becomes gelatinous, but remains melted in the process and flows because the sector is fed from top to bottom. Received in the water of a basin at room temperature, the calibrated droplets coagulate in a flake: made suitable for feeding the fish. These flakes descend slowly into the water, as it is desirable for predators. It is easy, with different suitable channels, to calibrate the food according to the age and the size of the aquaculture species.

 Many other fields of application are perceptible, other nutritional values are being tested and researched, the present process aims to find outlets in animal nutrition, but we must also think that without refrigeration means it is allowed to transport "fresh proteins" by road to the middle of the desert.

Claims (3)

R-E-V E N D I C A T T O N S 1) Process for the biological conservation of agri-food by-products, characterized in that it consists in drowning said by-products in the yeast cream in containers. 2) The method according to claim 1, characterized by obtaining gelatinous droplets of various sizes chosen, therefore calibrated, obtained by passing the comminuted paste into the contents of the containers through an interchangeable die with multiple holes which receives the product, from top to bottom, thanks to a viscous product pump drawing from the containers. This die is made of highly conductive metal and can be heated to almost 800C by an additional heating resistor. The drops detach from the die by their loss of viscosity when hot and by gravity. 3) The method according to claim 1 or 2, characterized by the transformation of the drops into gelatinous flakes by falling into a pool of water at room temperature which causes coagulation by thermal shock and the flakes form by mechanical shock on the surface of the water.