GB2087210A - Food product derived from skin - Google Patents

Food product derived from skin Download PDF

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Publication number
GB2087210A
GB2087210A GB8036673A GB8036673A GB2087210A GB 2087210 A GB2087210 A GB 2087210A GB 8036673 A GB8036673 A GB 8036673A GB 8036673 A GB8036673 A GB 8036673A GB 2087210 A GB2087210 A GB 2087210A
Authority
GB
United Kingdom
Prior art keywords
product
skin
weight
cooked
food product
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.)
Granted
Application number
GB8036673A
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GB2087210B (en
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.)
D & S Food Products Ltd
Original Assignee
D & S Food Products 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
Application filed by D & S Food Products Ltd filed Critical D & S Food Products Ltd
Priority to GB8036673A priority Critical patent/GB2087210B/en
Publication of GB2087210A publication Critical patent/GB2087210A/en
Application granted granted Critical
Publication of GB2087210B publication Critical patent/GB2087210B/en
Expired legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A particulate food product made from animal, particularly poultry, skins has a water content of up to 15% by weight and a fat content of up to 75% by weight. The particulate product is made by cooking the skins and can be reconstituted with water and used in meat food products.

Description

SPECIFICATION Food product derived from animal skin This invention relates to a food product derived from animal skins and more particularly a food product derived from the skins of poultry and other edible birds.
Heretofore if the skin of a bird was removed prior to the bird being eaten, the skin was either discarded or used as an animal feedstuff or used in an emulsification process.
According to the present invention there is provided a food product comprising cooked bird skin having a fat content not exceeding 75% by weight and a water content of not more than 15% by weight, the product being in particulate form.
The invention also provides a method of making a product as defined above comprising the steps of cooking bird skin to reduce the moisture content to not more than 15% by weight and to adjust, if necessary, the fat content to below 75% by weight, freezing the resultant product and comminuting the product to reduce it to particulate form.
The fat content of the product, which may be determined in any convenient way is preferably from 20 to 50% by weight and more particularly from 40 to 50% by weight.
Cooking of the bird skin is preferably carried out after reduction of the skin to pieces of from about 10 mm to 100mm in size, in a continuous boiler or batch boiler at a temperature of from 100 to 2000C. When the desired fat contents, within the ranges defined above, have been obtained the product is frozen, for example by contact with liquid nitrogen. Such freezing embrittles the product. Such freezing enables the product to be readily ground to particles of a size as desired. Preferably the particle size is as small as possible since the product can then easily form a meat constituent in meat food products such as soups, baby foods, stock cubes, pies and so on.
Reconstitution of the product of the invention can be effected by mixing with water. The smaller the particle size the more readily can the product be reconstituted. It is preferred that the average particle s;ze of the product of the invention should not exceed 5 mm.
In some cases it may be desirable to reduce the water and/or fat contents further by treatment of the product after it has been cooked or ground. Such treatment may be a heat treatment or may be a treatment with an appropriate soivent or solvents.
The skins which may be used in the present invention may be those of any edible bird. The invention is particularly appropriate to the use of chicken or turkey skins but it is not confined thereto.
The following Example further illustrates the invention.
Example Fresh chicken skins were cut into pieces about 25 mm in size and then cooked for about 20 minutes in a continuous boiler at about 1 600C. After cooking the product had a fat content of 45% and a water content of 2%. The cooked product was frozen with liquid nitrogen and then ground to an average particle size of not more than 5 mm.
1. A food product comprising the cooked skin of an edible bird having a fat content not exceeding 75% by weight and a water content of not more than 15% by weight, the product being in particulate form.
2. Afood product as claimed in claim 1, wherein the fat content is from 20 to 50% by weight.
3. Afood product as claimed in claim 2, wherein the fat content is from 40 to 50% by weight.
4. A food product as claimed in any preceding claim, wherein the average particle size does not exceed 5mm.
5. A food product as claimed in any preceding claim wherein the skin is from a chicken or turkey.
6. A method of making a food product as claimed in any preceding claim comprising cooking edible bird skin to reduce the moisture content to not more than 15% by weight and to adjust, if necessary the fat content to below 75% by weight, freezing the resultant product and comminuting the frozen product to reduce it to particulate form.
7. A method as claimed in claim 6, wherein the skin is cooked when in the form of pieces of from 10mm to 100mm in size.
8. A method as claimed in claim 6 or claim 7, wherein cooking of the skin is effected at a tempera ture of from 100 to 200"C.
9. A method as claimed in any of claims 6 to 8, wherein the cooked product is frozen with liquid nitrogen.
10. A method as claimed in any preceding claim wherein the cooked product is treated to reduce further the water and/or fat content.
11. A method as claimed in claim 10, wherein the treatment comprises heat treatment, solvent treatment or a combination thereof.
12. A method as claimed in claim 10 or 11 wherein the treatment is carried out after cooking and before freezing.
13. A method as claimed in claim 10 or 11, wherein the treatment is carried out after the comminuting of the product.
14. A food product substantially as described herein with reference to the Example.
15. A method of making a food product substantially as described herein with reference to the Example.
**WARNING** end of DESC field may overlap start of CLMS **.

Claims (15)

**WARNING** start of CLMS field may overlap end of DESC **. SPECIFICATION Food product derived from animal skin This invention relates to a food product derived from animal skins and more particularly a food product derived from the skins of poultry and other edible birds. Heretofore if the skin of a bird was removed prior to the bird being eaten, the skin was either discarded or used as an animal feedstuff or used in an emulsification process. According to the present invention there is provided a food product comprising cooked bird skin having a fat content not exceeding 75% by weight and a water content of not more than 15% by weight, the product being in particulate form. The invention also provides a method of making a product as defined above comprising the steps of cooking bird skin to reduce the moisture content to not more than 15% by weight and to adjust, if necessary, the fat content to below 75% by weight, freezing the resultant product and comminuting the product to reduce it to particulate form. The fat content of the product, which may be determined in any convenient way is preferably from 20 to 50% by weight and more particularly from 40 to 50% by weight. Cooking of the bird skin is preferably carried out after reduction of the skin to pieces of from about 10 mm to 100mm in size, in a continuous boiler or batch boiler at a temperature of from 100 to 2000C. When the desired fat contents, within the ranges defined above, have been obtained the product is frozen, for example by contact with liquid nitrogen. Such freezing embrittles the product. Such freezing enables the product to be readily ground to particles of a size as desired. Preferably the particle size is as small as possible since the product can then easily form a meat constituent in meat food products such as soups, baby foods, stock cubes, pies and so on. Reconstitution of the product of the invention can be effected by mixing with water. The smaller the particle size the more readily can the product be reconstituted. It is preferred that the average particle s;ze of the product of the invention should not exceed 5 mm. In some cases it may be desirable to reduce the water and/or fat contents further by treatment of the product after it has been cooked or ground. Such treatment may be a heat treatment or may be a treatment with an appropriate soivent or solvents. The skins which may be used in the present invention may be those of any edible bird. The invention is particularly appropriate to the use of chicken or turkey skins but it is not confined thereto. The following Example further illustrates the invention. Example Fresh chicken skins were cut into pieces about 25 mm in size and then cooked for about 20 minutes in a continuous boiler at about 1 600C. After cooking the product had a fat content of 45% and a water content of 2%. The cooked product was frozen with liquid nitrogen and then ground to an average particle size of not more than 5 mm. CLAIMS
1. A food product comprising the cooked skin of an edible bird having a fat content not exceeding 75% by weight and a water content of not more than 15% by weight, the product being in particulate form.
2. Afood product as claimed in claim 1, wherein the fat content is from 20 to 50% by weight.
3. Afood product as claimed in claim 2, wherein the fat content is from 40 to 50% by weight.
4. A food product as claimed in any preceding claim, wherein the average particle size does not exceed 5mm.
5. A food product as claimed in any preceding claim wherein the skin is from a chicken or turkey.
6. A method of making a food product as claimed in any preceding claim comprising cooking edible bird skin to reduce the moisture content to not more than 15% by weight and to adjust, if necessary the fat content to below 75% by weight, freezing the resultant product and comminuting the frozen product to reduce it to particulate form.
7. A method as claimed in claim 6, wherein the skin is cooked when in the form of pieces of from 10mm to 100mm in size.
8. A method as claimed in claim 6 or claim 7, wherein cooking of the skin is effected at a tempera ture of from 100 to 200"C.
9. A method as claimed in any of claims 6 to 8, wherein the cooked product is frozen with liquid nitrogen.
10. A method as claimed in any preceding claim wherein the cooked product is treated to reduce further the water and/or fat content.
11. A method as claimed in claim 10, wherein the treatment comprises heat treatment, solvent treatment or a combination thereof.
12. A method as claimed in claim 10 or 11 wherein the treatment is carried out after cooking and before freezing.
13. A method as claimed in claim 10 or 11, wherein the treatment is carried out after the comminuting of the product.
14. A food product substantially as described herein with reference to the Example.
15. A method of making a food product substantially as described herein with reference to the Example.
GB8036673A 1980-11-14 1980-11-14 Food product derived from animal skin Expired GB2087210B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB8036673A GB2087210B (en) 1980-11-14 1980-11-14 Food product derived from animal skin

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB8036673A GB2087210B (en) 1980-11-14 1980-11-14 Food product derived from animal skin

Publications (2)

Publication Number Publication Date
GB2087210A true GB2087210A (en) 1982-05-26
GB2087210B GB2087210B (en) 1984-06-06

Family

ID=10517315

Family Applications (1)

Application Number Title Priority Date Filing Date
GB8036673A Expired GB2087210B (en) 1980-11-14 1980-11-14 Food product derived from animal skin

Country Status (1)

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GB (1) GB2087210B (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1726219A1 (en) * 2005-05-27 2006-11-29 Luissier Process for preparing rillettes from roasted chicken
EP2856887A1 (en) * 2013-10-04 2015-04-08 Deutsches Institut für Lebensmitteltechnik e.V. Method for the preparation of poultry sausage
EP3172971A1 (en) * 2015-11-30 2017-05-31 Micarna SA Interim food product for the preparation of poultry meat products

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1726219A1 (en) * 2005-05-27 2006-11-29 Luissier Process for preparing rillettes from roasted chicken
FR2886103A1 (en) * 2005-05-27 2006-12-01 Luissier Soc Par Actions Simpl PROCESS FOR PREPARING ROTI CHICKEN RILLETTES
EP2856887A1 (en) * 2013-10-04 2015-04-08 Deutsches Institut für Lebensmitteltechnik e.V. Method for the preparation of poultry sausage
EP3172971A1 (en) * 2015-11-30 2017-05-31 Micarna SA Interim food product for the preparation of poultry meat products

Also Published As

Publication number Publication date
GB2087210B (en) 1984-06-06

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