JP2013531498A - 発泡肉製品または発泡魚肉製品を生産するための方法および装置 - Google Patents
発泡肉製品または発泡魚肉製品を生産するための方法および装置 Download PDFInfo
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- 150000005690 diesters Chemical class 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 229920002549 elastin Polymers 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000019334 ethoxylated mono- and di- glycerides Nutrition 0.000 description 1
- 235000019325 ethyl cellulose Nutrition 0.000 description 1
- 229920001249 ethyl cellulose Polymers 0.000 description 1
- 239000001761 ethyl methyl cellulose Substances 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 238000007918 intramuscular administration Methods 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 239000003041 laboratory chemical Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940070765 laurate Drugs 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000008258 liquid foam Substances 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000004579 marble Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000019335 methyl glucoside-coconut oil ester Nutrition 0.000 description 1
- CXHHBNMLPJOKQD-UHFFFAOYSA-N methyl hydrogen carbonate Chemical compound COC(O)=O CXHHBNMLPJOKQD-UHFFFAOYSA-N 0.000 description 1
- 229920003087 methylethyl cellulose Polymers 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 235000010935 mono and diglycerides of fatty acids Nutrition 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 239000001912 oat gum Substances 0.000 description 1
- 235000019313 oat gum Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000001955 polyclycerol esters of fatty acids Substances 0.000 description 1
- 235000010963 polyclycerol esters of fatty acids Nutrition 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 description 1
- 239000000244 polyoxyethylene sorbitan monooleate Substances 0.000 description 1
- 239000000249 polyoxyethylene sorbitan monopalmitate Substances 0.000 description 1
- 235000010483 polyoxyethylene sorbitan monopalmitate Nutrition 0.000 description 1
- 239000001818 polyoxyethylene sorbitan monostearate Substances 0.000 description 1
- 235000010989 polyoxyethylene sorbitan monostearate Nutrition 0.000 description 1
- 239000001816 polyoxyethylene sorbitan tristearate Substances 0.000 description 1
- 235000010988 polyoxyethylene sorbitan tristearate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 239000004018 propan-1,2-diol esters of fatty acids Substances 0.000 description 1
- 235000010959 propan-1,2-diol esters of fatty acids Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- BNUZUOWRDKPBQR-UHFFFAOYSA-N reticuline Natural products CN1CCC2=CC(OC)=CC=C2C1CC1=CC=C(OC)C(O)=C1 BNUZUOWRDKPBQR-UHFFFAOYSA-N 0.000 description 1
- WBHHMMIMDMUBKC-XLNAKTSKSA-N ricinelaidic acid Chemical compound CCCCCC[C@@H](O)C\C=C\CCCCCCCC(O)=O WBHHMMIMDMUBKC-XLNAKTSKSA-N 0.000 description 1
- 229960003656 ricinoleic acid Drugs 0.000 description 1
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 235000019333 sodium laurylsulphate Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000003724 sodium stearoyl-2-lactylate Substances 0.000 description 1
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000001590 sorbitan monolaureate Substances 0.000 description 1
- 235000011067 sorbitan monolaureate Nutrition 0.000 description 1
- 229940035049 sorbitan monooleate Drugs 0.000 description 1
- 229940031953 sorbitan monopalmitate Drugs 0.000 description 1
- 235000019337 sorbitan trioleate Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019330 stearyl citrate Nutrition 0.000 description 1
- RYGCHSSZXHQCEJ-UHFFFAOYSA-N stearyl tartrate Chemical compound CCCCCCCCCCCCCCCCCCOC(=O)C(O)C(O)C(=O)OCCCCCCCCCCCCCCCCCC RYGCHSSZXHQCEJ-UHFFFAOYSA-N 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000001957 sucroglyceride Substances 0.000 description 1
- 235000010964 sucroglyceride Nutrition 0.000 description 1
- 239000001959 sucrose esters of fatty acids Substances 0.000 description 1
- 235000010965 sucrose esters of fatty acids Nutrition 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 230000009885 systemic effect Effects 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000010487 tragacanth Nutrition 0.000 description 1
- 239000000196 tragacanth Substances 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
-
- 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
-
- 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
- A23K10/22—Animal feeding-stuffs from material of animal origin from fish
-
- 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
- A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
-
- 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
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N17/00—Apparatus specially adapted for preparing animal feeding-stuffs
- A23N17/002—Apparatus specially adapted for preparing animal feeding-stuffs for treating of meat, fish waste or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Physiology (AREA)
- Biotechnology (AREA)
- Animal Husbandry (AREA)
- Biomedical Technology (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fodder In General (AREA)
- Fish Paste Products (AREA)
- Processing Of Meat And Fish (AREA)
Abstract
Description
材料:
1.ステンレス鋼分析用篩(0.300mm)、Retsch
2.2,000g 15%H3PO4溶液(20℃、pH 1;1.5M H3PO4)
3.1,000g 5%NaOH溶液(20℃、pH 12.2;1.25M NaOH)
4.分析用篩上の固形サンプルをリンスするためのAqua dest.(20℃)
5.ミキサー「3MIX7,000」、Krups、混合部材:泡だて器
6.コロイドミルMK/MKO、IKA magic LAB,IKA GmbH&Co.KG、速度=12,000rpm、450度の取り付け角(設定リングに対して1と1/4回転:径方向ギャップ=0.398mm)
7.実験用化学天秤、Sartorius
8.乾燥キャビネットT6030、Heraeus Thermo Scientific
9.デシケーター
方法:
1.サンプルの乾燥質量(DM(%))を決定する(104℃で、一定の重量に達するまで)。
線維状結合組織の割合[>0.30mm;%]=((R)×100)/((DM(%))×(P))
実施例1:発泡肉/魚肉製品(バッチサイズ80kg)
ビタミン/ミネラル/栄養物の混合物: 1.80%
乳化剤 (”Community Register of Feed Additives pursuant to Regulation (EC)No 1831/2003, Appendices 3 & 4, Annex: List of additives (status:Released 21 May 2010)”による動物飼料用の乳化剤リストに一致する個々の物質または組合せ) 1.00%
野菜繊維粉末(SBP、セルロース) 3.00%
親水コロイド 0.20%(例えば、CMC カルボキシ−メチル−セルロース、あるいは”Community Register of Feed Additives pursuant to Regulation (EC)No 1831/2003, Appendices 3 & 4, Annex: List of additives (status:Released 21 May 2010)”による動物飼料用の乳化剤リストに一致する個々の物質または組合せ)
ブタの血漿粉末 2.00%
七面鳥の分離肉 5.00%
鶏の砂嚢 6.00%
ブタの胃 12.00%
鶏のレバー 14.00%
ブタの肺 15.00%
水 40.00%
加工情報:
全ての肉を冷凍し(−18℃)、約20×20mmに粉砕する。
パドルミキサーにおいて:
第1のステップ:肉をミネラルと3分間混合する。
第2のステップ:半分の水(30℃)を添加し、さらに2分間混合する。
第3のステップ:残りの乾燥材料を添加し、各方向に1分間回転させる。
第4のステップ:乳化剤および残りの水を添加する。
空にする前に約1分間混合してから排出する。総混合時間は約10分間。
ビタミン/ミネラル/栄養物の混合物: 2.00%
乳化剤(”Community Register of Feed Additives pursuant to Regulation (EC)No 1831/2003, Appendices 3 & 4, Annex: List of additives (status:Released 21 May 2010)”による動物飼料用乳化剤リストに一致する個々の物質または組合せ) 1.00%
野菜繊維粉末(SBP、セルロース) 1.30%
親水コロイド 0.20%(実施例1と同様)
ブタの血漿粉末 1.50%
七面鳥の分離肉 5.00%
鶏の砂嚢 6.00%
ブタの胃 12.00%
鶏のレバー 13.00%
ブタの肺 13.00%
サケ副産物 7.00%
水 38.00%
加工情報:
全ての肉および魚肉材料を冷凍し(−18℃)、約20×20mmに粉砕する。
パドルミキサーにおいて:
第1のステップ:肉をミネラルと3分間混合する。
第2のステップ:半分の水(30℃)を添加し、さらに2分間混合する。
第3のステップ:残りの乾燥材料を添加し、各方向に1分間回転させる。
第4のステップ:乳化剤および残りの水を添加する。
ビタミン/ミネラル/栄養物の混合物: 2.70%
乳化剤(”Community Register of Feed Additives pursuant to Regulation (EC)No 1831/2003, Appendices 3 & 4, Annex: List of additives (status:Released 21 May 2010)”による動物飼料用乳化剤リストに一致する個々の物質または組合せ) 1.00%
野菜繊維粉末(SBP、セルロース) 3.00%
親水コロイド 0.30%(実施例1と同様)
ブタの血漿粉末 2.00%
七面鳥の分離肉 4.00%
鶏の砂嚢 6.00%
ブタの胃 11.00%
鶏のレバー 13.00%
ブタの肺 12.00%
サケ副産物 6.00%
水 39.00%
加工情報:
全ての肉および魚肉材料を冷凍し(−18℃)、約20×20mmに粉砕する。
パドルミキサーにおいて:
第1のステップ:肉をミネラルと3分間混合する。
第2のステップ:半分の水(30℃)を添加し、さらに2分間混合する。
第3のステップ:残りの乾燥材料を添加し、各方向に1分間回転させる。
第4のステップ:乳化剤および残りの水を添加する。
orgia、US)に介して2.0lの窒素または圧縮空気を添加して、2.0kg/分の質量流量で送る。ローターの速度は1,500rpmである。ローターは、203mmの直径および50.75mmの幅を有する。それぞれ18の孔を含む平行な2列の孔が、外周部に配置されている。個々の孔は、18.8mmの直径および50mmの深さを有する。孔の体積は13.5mlである。ローターの外周部と固定ハウジングとの間の距離は、1インチ=25.4mmである。
”Community Register of Feed Additives pursuant to Regulation (EC)No 1831/2003, Appendices 3 & 4, Annex: List of additives (status:Released 21 May 2010)”による動物飼料用の乳化剤
EC No. 添加物:乳化剤
E322 レシチン
E432 ポリオキシエチレン(20)ソルビタンモノラウレート
E433 ポリオキシエチレン(20)ソルビタンモノオレエート
E434 ポリオキシエチレン(20)ソルビタンモノパルミテート
E435 ポリオキシエチレン(20)ソルビタンモノステアレート
E436 ポリオキシエチレン(20)ソルビタントリステアレート
E471 食用脂肪酸のモノグリセリドおよびジグリセリド
E472 以下に示す酸でエステル化された食用脂肪酸のモノグリセリドおよびジグリセリド:
(a)酢酸
(b)乳酸
(c)クエン酸
(d)酒石酸
(e)モノアセチルおよびジアセチル酒石酸
E473 糖エステル(サッカロースおよび食用脂肪酸のエステル)
E474 糖グリセリド(サッカロースエステルと食用脂肪酸のモノグリセリドおよびジグリセリドとの混合物)
E475 食用脂肪酸のポリグリセリンエステル
E477 単独またはジエステルと混合された、プロイレングリコール(1.2−プロパンジオール)および食用脂肪酸のモノエステル
E480 ステアリル−2−ラクチル酸
E481 ステアリルラクチル−2−乳酸ナトリウム
E482 ステアリルラクチル−2−乳酸カルシウム
E483 酒石酸ステアリル
E484 リシノール酸ポリエチレングリコールグリセリル
E487 ポリエチレングリコール大豆油脂肪酸エステル
E488 ポリエチレングリコールグリセリル獣脂脂肪酸エステル
E489 オレイン酸およびパルミチン酸の還元によって得られたアルコールを伴うポリグリセリンエーテル
E491 ソルビタンモノステアレート
E492 ソルビタントリステアレート
E493 ソルビタンモノラウレート
E494 ソルビタンモノオレエート
E495 ソルビタンモノパルミテート
E496 ポリエチレングリコール6,000
E497 ポリオキシプロピレン−ポリオキシエチレンのポリマー(M.G. 6,800−9,000)
E498 多縮リシノール脂肪酸の部分的ポリグリセリンエステル
”Community Register of Feed Additives pursuant to Regulation (EC)No 1831/2003, Appendices 3 & 4, Annex: List of additives (status:Released 21 May 2010)”による動物飼料用の増粘剤およびゲル化剤
EC No. 添加物:
E400 アルギン酸
E401 アルギン酸ナトリウム
E402 アルギン酸カリウム
E403 アルギン酸アンモニウム
E404 アルギン酸カルシウム
E405 アルギン酸プロピレングリコール(1.2−プロパンジオールアルギン酸)
E406 寒天
E407 カラゲナン
E410 イナゴマメ種子粉末
E411 タマリンド種子粉末
E412 グアー種子粉末、グアーガム
E413 トラガカントガム
E414 アラビアガム
E415 キサンタンガム
E418 ジェランガム
E440 ペクチン
E460 微結晶性セルロース
E460(ii) セルロース粉末
E461 メチルセルロース
E462 エチルセルロース
E463 ヒドロキシプロピルセルロース
E464 ヒドロキシプロピルメチルセルロース
E465 メチルエチルセルロース
E466 カルボキメチルセルロース(セルロースカルボキシメチルエーテルのナトリウム塩)
E470 食用脂からも蒸留食用脂肪酸からも得られる、単独または混合される、食用脂肪酸のナトリウム塩、カリウム塩、またはカルシウム塩
E486 デキストラン
E498 多縮リシノール脂肪酸の部分的ポリグリセリンエステル
E499 カシアガム
4 第1のポンプ
6 ミキサー
8 第2のポンプ
12 第3のポンプ
16 ガス入口
18 圧力スイング吸収ユニット
20 圧力制御装置
22 流量計
24 ニードル弁
26 カットオフ弁
28 逆止め弁
30 分散装置
32 チャンバー
34 ローター
36 回転軸
40 ボアホール
42 ガス気泡
44 戻りライン
46 冷却装置
50 出口
52 分岐部
54 第1の部分流路
56 第2の部分流路
60 入口
62 着色剤計量ポンプ
64 静的混合ユニット
66 静的混合部材
68 混合面
70 混合フィンガー
72 位置合わせ突出部
74 位置合わせ凹部
80 第1の入口
82 混合ヘッド
84 第2の入口
94 充填ヘッド
95 背圧弁
97 密度測定装置
98 圧力センサー
102 容器
106 計量装置
Claims (12)
- 発泡肉製品または発泡魚肉製品を生産する方法であって:
粉砕された肉または魚肉および結合組織の糸状成分を含むポンプで注入可能な原料を、チャンバー(32)およびキャビテーションを生じさせるためにその外周部に配置された多数のキャビティ(40)を有する、前記チャンバー内に配置された円柱ローター(34)を有する分散装置(30)に供給するステップと、
ガスを前記分散装置(30)に供給するステップと、
前記結合組織の糸状成分を、前記チャンバー(32)を介して供給しつつ、キャビテーションを生じさせ、かつ供給された前記ガスを分散させながら、前記分散装置(30)を運転し、結合組織の糸状成分を含む発泡肉製品または発泡魚肉製品を生産するステップと、
を含むことを特徴とする、方法。 - 添加物を、前記原料が前記分散装置(30)に入る前または後に計量して前記原料に添加することを特徴とする、請求項1に記載の方法。
- 前記原料を、前記分散装置(30)に入る前に2℃〜8℃の温度にすることを特徴とする、請求項1または2に記載の方法。
- 添加物を、前記生産された肉製品が前記分散装置(30)を出て静的混合ユニット(64)を通過した後に前記生産された肉製品の部分流に添加し、前記部分流が、前記静的混合ユニット(64)を出た後、前記生産された肉製品の別の部分流と一緒に混合ヘッド(82)に供給され、これにより、生産された材料の流れの異なる成分の部分ストランドが形成されることを特徴とする、請求項1乃至3の何れか1項に記載の方法。
- 前記生産された肉製品を、前記分散装置(30)の出口から冷却装置(46)を介して前記分散装置(30)の入口へと循環させることを特徴とする、請求項1乃至4の何れか1項に記載の方法。
- 前記生産された肉製品を、少なくとも110℃の温度で少なくとも10分間滅菌することを特徴とする、請求項1乃至5の何れか1項に記載の方法。
- 前記分散装置(30)の運転中に、緩衝用容器が、生産された発泡肉製品または発泡魚肉製品で満たされ、前記緩衝用容器の設定充填レベルに達すると前記分散装置(30)が運転を停止し、前記発泡肉製品または発泡魚肉製品が前記緩衝用容器から充填容器に移され、前記緩衝用容器の設定排出レベルに達すると、前記分散装置(30)が再び運転し、前記緩衝用容器が、前記設定充填レベルに達するまで再び充填されることを特徴とする、請求項1乃至6の何れか1項に記載の方法。
- チャンバー(32)および前記チャンバー内に配置された円柱ローター(34)を有し、前記ローターが、キャビテーションを生じさせるためにその外周部に配置された多数のキャビティ(40)を有する、分散装置(30)と、前記分散装置(30)の入口に結合された供給ポンプ(12)と、前記供給ポンプ(12)と前記入口との間に配置されたガス供給装置(18)と、前記分散装置(30)の出口(50)と前記入口との間に延びる戻りライン(44)とを備え、冷却装置(46)が、前記戻りライン(44)の途中に配置されていることを特徴とする、発泡肉製品または発泡魚肉製品を生産するための装置。
- 2つの部分流路(54、56)が、前記分散装置(30)の前記出口(50)と計量装置(94)との間に形成され、第1の部分流路(54)が、混合ヘッド(82)の第1の入口(80)に接続され、第2の部分流路(56)が、添加物用のフィーダを備え、静的混合装置(64)が、前記混合ヘッド(82)の第2の入口(84)に接続されていることを特徴とする、請求項8に記載の装置。
- 請求項1乃至7の何れか1項に記載の方法によって得ることができる、粉砕肉または粉砕魚肉および結合組織の糸状成分を含む、発泡肉製品または発泡魚肉製品。
- 前記発泡肉製品または発泡魚肉製品が、滅菌され、0.1〜7mmの平均ガス気泡サイズを有することを特徴とする、請求項10に記載の発泡肉製品または発泡魚肉製品。
- 前記発泡肉製品または発泡魚肉製品が、乾燥物質基準で0.1重量%〜20重量%の0.3mmの長さの糸状結合組織の重量比を有することを特徴とする、請求項11に記載の発泡肉製品または発泡魚肉製品。
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DE102010023963.1 | 2010-06-16 | ||
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US10736349B2 (en) | 2020-08-11 |
WO2011157414A1 (en) | 2011-12-22 |
JP5878168B2 (ja) | 2016-03-08 |
EP3000333B1 (en) | 2018-10-03 |
EP3000333A1 (en) | 2016-03-30 |
DE102010023963A1 (de) | 2011-12-22 |
EP2582253B1 (en) | 2016-07-20 |
US10631566B2 (en) | 2020-04-28 |
EP2582253A1 (en) | 2013-04-24 |
PL3000333T3 (pl) | 2019-04-30 |
AU2011267402A1 (en) | 2013-01-24 |
PL2582253T3 (pl) | 2017-08-31 |
US20170094997A1 (en) | 2017-04-06 |
RU2013101774A (ru) | 2014-07-27 |
US20130216689A1 (en) | 2013-08-22 |
AU2011267402B2 (en) | 2014-01-16 |
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