JP5948341B2 - 発泡肉製品または発泡魚製品を製造するためのプロセスおよび装置 - Google Patents
発泡肉製品または発泡魚製品を製造するためのプロセスおよび装置 Download PDFInfo
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- JP5948341B2 JP5948341B2 JP2013542395A JP2013542395A JP5948341B2 JP 5948341 B2 JP5948341 B2 JP 5948341B2 JP 2013542395 A JP2013542395 A JP 2013542395A JP 2013542395 A JP2013542395 A JP 2013542395A JP 5948341 B2 JP5948341 B2 JP 5948341B2
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- 235000010963 polyclycerol esters of fatty acids Nutrition 0.000 description 1
- 229940093429 polyethylene glycol 6000 Drugs 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 description 1
- 235000010486 polyoxyethylene sorbitan monolaurate Nutrition 0.000 description 1
- 239000000244 polyoxyethylene sorbitan monooleate Substances 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 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
- 229920001451 polypropylene glycol Polymers 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000000737 potassium alginate Substances 0.000 description 1
- 235000010408 potassium alginate 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
- 239000000770 propane-1,2-diol alginate Substances 0.000 description 1
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000020989 red meat Nutrition 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
- 235000019515 salmon Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 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
- YFGAFXCSLUUJRG-WCCKRBBISA-M sodium;(2s)-2-amino-5-(diaminomethylideneamino)pentanoate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCCN=C(N)N YFGAFXCSLUUJRG-WCCKRBBISA-M 0.000 description 1
- 239000008259 solid foam Substances 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
- 229940035044 sorbitan monolaurate Drugs 0.000 description 1
- 229940035049 sorbitan monooleate Drugs 0.000 description 1
- 229940031953 sorbitan monopalmitate Drugs 0.000 description 1
- 229940035048 sorbitan monostearate Drugs 0.000 description 1
- 235000019337 sorbitan trioleate Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000008107 starch Substances 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
- 210000002784 stomach Anatomy 0.000 description 1
- 239000001957 sucroglyceride Substances 0.000 description 1
- 235000010964 sucroglyceride Nutrition 0.000 description 1
- 239000005720 sucrose Substances 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
- 150000003445 sucroses Chemical class 0.000 description 1
- 235000019465 surimi Nutrition 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
- 230000003685 thermal hair damage Effects 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
- 239000011800 void material Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 230000002087 whitening effect Effects 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
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
-
- 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
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
- A23K50/48—Moist feed
-
- 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
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Animal Husbandry (AREA)
- Biomedical Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Physiology (AREA)
- Wood Science & Technology (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
- Birds (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
- Fodder In General (AREA)
Description
材料:
・ 500mlの計量カップ
・ 5%のNaOH
・ 15%のH3PO4
・ 篩(メッシュ幅:0.3mm)
・ IKAコロイド・ミル(放射状間隙0.398mm、速度2,500l/分)
・ 泡立て器を備えたKrupハンド・ミキサ(ステージ1)
・ 化学天秤(Chemical Lab、±0.0001g)
・ 乾燥棚
・ デシケータ
・ サイド・ジェット・コンパクター(6バール)
・ 真空濾過ユニット
方法:
1. 乾燥棚で篩を乾燥させ(1時間、104℃)、30分間に亘りデシケータ内で冷まし、秤量する
2. サンプルの乾燥質量を決定する(%のDM)
3. 計量カップでサンプルを秤量し(15g、P)、5%のNaOHを100ml加える
4. 30秒間に亘りサンプルをハンド・ミキサで混合する
5. IKAコロイド・ミルで懸濁液を粉砕する。残留物を避けるために、300mlの5%のNaOHでKIAを濯ぐ
6. 懸濁液を5時間に亘り放置する
7. 真空濾過ユニット内に篩を留め、懸濁液を濾過する
8. 約500mlの水で濯ぐ
9. 約400mlの15%のH3PO4で篩を濯ぎ、次いで、約500mlの水で再度濯ぐ
10. 104℃で約1時間に亘り乾燥棚内で篩を乾燥させ(一定質量に到達するまで)、乾燥質量(R)を秤量する
11. デシケータ内で冷まし(30分間)、次いで、秤量する
12. 結果を表す:
骨片と軟骨片の比率[>0.30mm;%]=((R)×100)/((%のDM)×(P))
ビタミン/ミネラル/栄養ミックス: 1.80%
乳化剤(「規則(EC)No1831/2003、別表3および4、付属書類:添加物リスト(ステータス:2010年5月21日公表)に従う飼料添加物の共同体登録簿」からの動物の飼料のための乳化剤リストにしたがう個別の物質または物質の組合せ)
1.00%
植物繊維粉末(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もしくは「規則(EC)No1831/2003、別表3および4、付属書類:添加物リスト(ステータス:2010年5月21日公表)に従う飼料添加物の共同体登録簿」からの動物の飼料のための添加物リストにしたがう個別の物質または物質の組合せ)
豚の血漿粉末 2.00%
七面鳥の機械的に分離された肉 5.00%
鶏の足 6.00%
家禽の頭と足 12.00%
鶏のレバー 14.00%
豚の肺 15.00%
水 40.00%
全ての肉は冷凍し(−18℃)、約20×20mmに粉砕する。
第1工程:肉とミネラルを3分間に亘り混合する。
第2工程:水(30℃)を半分加え、さらに2分間に亘り混合する。
第3工程:残りの乾燥成分を加え、各方向に1分間ずつ回転させる。
第4工程:乳化剤と残りの水を加える。
空にする前に、約1分間に亘り混合して、空にする。合計の混合時間は約10分間。
ビタミン/ミネラル/栄養ミックス: 2.00%
乳化剤(「規則(EC)No1831/2003、別表3および4、付属書類:添加物リスト(ステータス:2010年5月21日公表)に従う飼料添加物の共同体登録簿」からの動物の飼料のための乳化剤リストにしたがう個別の物質または物質の組合せ)
1.00%
植物繊維粉末(SBP、セルロース) 1.30%
親水コロイド 0.20%(実施例1の場合と同様)
豚の血漿粉末 1.50%
七面鳥の機械的に分離された肉 5.00%
鶏の足 6.00%
家禽のネック 12.00%
鶏のレバー 13.00%
豚の肺 13.00%
サーモンの副産物 7.00%
水 38.00%
全ての肉材料と魚材料は冷凍し(−18℃)、約20×20mmに粉砕する。
第1工程:肉とミネラルを3分間に亘り混合する。
第2工程:水(30℃)を半分加え、さらに2分間に亘り混合する。
第3工程:残りの乾燥成分を加え、各方向に1分間ずつ回転させる。
第4工程:乳化剤と残りの水を加える。
空にする前に、約1分間に亘り混合して、空にする。合計の混合時間は約10分間。
ビタミン/ミネラル/栄養ミックス: 2.70%
乳化剤(「規則(EC)No1831/2003、別表3および4、付属書類:添加物リスト(ステータス:2010年5月21日公表)に従う飼料添加物の共同体登録簿」からの動物の飼料のための乳化剤リストにしたがう個別の物質または物質の組合せ)
1.00%
植物繊維粉末(SBP、セルロース) 3.00%
親水コロイド 0.30%(実施例1の場合と同様)
豚の血漿粉末 2.00%
七面鳥の機械的に分離された肉 4.00%
鶏の足 6.00%
家禽のガラ 11.00%
鶏のレバー 13.00%
豚の肺 12.00%
マスの副産物 6.00%
水 39.00%
全ての肉材料と魚材料は冷凍し(−18℃)、約20×20mmに粉砕する。
第1工程:肉とミネラルを3分間に亘り混合する。
第2工程:水(30℃)を半分加え、さらに2分間に亘り混合する。
第3工程:残りの乾燥成分を加え、各方向に1分間ずつ回転させる。
第4工程:乳化剤と残りの水を加える。
空にする前に、約1分間に亘り混合して、空にする。合計の混合時間は約10分間。
「規則(EC)No1831/2003、別表3および4、付属書類:添加物リスト(ステータス:2010年5月21日公表)に従う飼料添加物の共同体登録簿」からの動物の飼料のための乳化剤
EC No. 添加物:乳化剤
E322 レシチン
E432 モノラウリン酸ポリオキシエチレン(20)ソルビタン
E433 モノオレイン酸ポリオキシエチレン(20)ソルビタン
E434 モノパルミチン酸ポリオキシエチレン(20)ソルビタン
E435 モノステアリン酸ポリオキシエチレン(20)ソルビタン
E436 トリステアリン酸ポリオキシエチレン(20)ソルビタン
E471 食用脂肪酸のモノグリセリドおよびジグリセリド
E472 以下により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(ショ糖と食用脂肪酸のエステル)
E474 糖グリセリド(ショ糖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ロール
E477 単独での、またはジエステルと混合された、ポリエチレングリコール(1,2−プロパンジオール)のモノエステ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−2−ラクチル酸ナトリウム
E482 ステアリル−2−ラクチル酸カルシウム
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を還元することにより得られるアルコールとポリグリセロールのエーテル
E491 モノステアリン酸ソルビタン
E492 トリステアリン酸ソルビタン
E493 モノラウリン酸ソルビタン
E494 モノオレイン酸ソルビタン
E495 モノパルミチン酸ソルビタン
E496 ポリエチレングリコール6000
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(MW6,800〜9,000)
E498 ヒマシ油の重縮合脂肪酸の部分ポリグリセロールエステル
「規則(EC)No1831/2003、別表3および4、付属書類:添加物リスト(ステータス:2010年5月21日公表)に従う飼料添加物の共同体登録簿」からの動物の飼料のための増粘剤およびゲル化剤
EC No. 添加物:
E400 アルギニン酸
E401 アルギニン酸ナトリウム
E402 アルギニン酸カリウム
E403 アルギニン酸アンモニウム
E404 アルギニン酸カルシウム
E405 アルギニン酸プロピレングリコール(アルギニン酸1,2−プロパンジオール)
E406 寒天
R407 カラギーナン
E410 ローカストビーンガム
E411 タマリンドの種の粉
E412 グアールガム
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 ゲランガム
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 カルボキシメチルセルロース(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 食用脂肪または蒸留した食用脂肪酸のいずれかから得られる、単独での、または混合された、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 ヒマシ油の重縮合脂肪酸の部分ポリグリセロールエステル
E499 カシアガム
4 第1のポンプ
6 ミキサ
8 第2のポンプ
12 第3のポンプ
16 気体入口
18 圧力スイング吸着ユニット
20 減圧弁
22 流量計
24 ニードル弁
26 遮断弁
28 逆止め弁
30 分散装置
32 槽
34 ロータ
36 回転軸
40 穿孔
42 気泡
44 戻り配管
46 冷却装置
50 出口
52 分岐
54 第1の部分支流
56 第2の部分支流
60 入口
62 着色料流量調節ポンプ
64 静止型混合ユニット
66 静止型混合部材
68 混合面
70 混合指
72 位置決め突起
74 位置決め凹部
80 第1の入口
82 ミキシング・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
102 容器
106 流量測定装置
Claims (8)
- 発泡肉製品または発泡魚製品を製造するプロセスにおいて、
・ 槽(32)と、その中に配置された、空洞を生成するために多数の窪み(40)が周囲に配置された円筒型ロータ(43)とを有する分散装置(30)に、粉砕肉または粉砕魚と、骨片または軟骨片とを含有するポンプで送り込める出発材料を供給する工程、
・ 前記分散装置(30)に気体を供給する工程、
・ 前記骨片または軟骨片が、前記槽(32)に通過させられる過程において、空洞を生じさせ、前記出発材料に、供給した前記気体を分散させながら、前記分散装置(30)を動作させ、前記骨片または軟骨片を含有する発泡肉製品または発泡魚製品を生成する工程、および
・ 前記発泡肉製品または前記発泡魚製品を、少なくとも10分間に亘り少なくとも110℃の温度で殺菌する工程、
を有してなるプロセス。 - 粉砕形態または未粉砕形態の添加物が、前記出発材料が前記分散装置(30)に入る前または後に、該出発材料に供給される、請求項1記載のプロセス。
- 前記出発材料が前記分散装置(30)に入る前に、該出発材料が2℃から8℃の温度にされる、請求項1または2記載のプロセス。
- 製造された前記発泡肉製品または前記発泡魚製品の部分流が前記分散装置(30)を出た後、該部分流に添加物が加えられ、該部分流を静止型混合ユニット(64)に通過させ、該部分流は、前記静止型混合ユニット(64)を出た後、製造された前記発泡肉製品または前記発泡魚製品の別の部分流と共に、ミキシング・ヘッド(82)に供給され、製造された材料の流れの異なって構成された部分ストランドが形成される、請求項1から3いずれか1項記載のプロセス。
- 製造された前記発泡肉製品または前記発泡魚製品が、前記分散装置(30)の出口から、冷却装置(46)を通じて、該分散装置(30)の入口に循環される、請求項1から4いずれか1項記載のプロセス。
- 前記分散装置(30)の動作中に、一時的収容容器に発泡肉製品または発泡魚製品が充填され、該一時的収容容器の所定の充填レベルに到達した後、該分散装置(30)はもはや動作されず、容器に充填するために、前記一時的収容容器から発泡肉製品または発泡魚製品が取り出されて、該一時的収容容器の所定の空レベルに到達した後、前記分散装置(30)が再び動作され、前記所定の充填レベルに到達するまで、該一時的収容容器が再び充填される、請求項1から5いずれか1項記載のプロセス。
- 発泡肉製品または発泡魚製品の製造装置において、槽(32)と、その中に配置された、空洞を生成するために窪み(40)が周囲に配置された円筒型ロータ(43)とを有する分散装置(30)、および該分散装置(30)の入口に接続された送達ポンプ(12)、
該送達ポンプ(12)と前記入口との間に配置された気体送達装置(18)、前記分散装置(30)の出口(50)から前記入口まで延在する戻り配管(44)、および該戻り配管(44)の経路に配置された冷却装置(46)を備えた製造装置。 - 前記分散装置(30)の出口(50)と流量測定装置(94)との間に2つの部分支流(54,56)が形成され、第1の部分支流(54)がミキシング・ヘッド(82)の第1の入口(80)に接続され、添加物の供給部および静止型混合装置(64)を含む第2の部分支流(56)が前記ミキシング・ヘッド(82)の第2の入口(84)に接続される、請求項7記載の製造装置。
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DE102010053549A DE102010053549A1 (de) | 2010-12-06 | 2010-12-06 | Verfahren und Vorrichtung zum Herstellen eines geschäumten Fleisch- oder Fischprodukts |
DE102010053549.4 | 2010-12-06 | ||
PCT/EP2011/005811 WO2012076115A1 (en) | 2010-12-06 | 2011-11-17 | Process and apparatus for producing a foamed meat or fish product |
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JP5948341B2 true JP5948341B2 (ja) | 2016-07-06 |
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US (1) | US20140314933A1 (ja) |
EP (2) | EP2648529B1 (ja) |
JP (1) | JP5948341B2 (ja) |
AU (2) | AU2011341104B2 (ja) |
DE (1) | DE102010053549A1 (ja) |
PL (1) | PL2648529T3 (ja) |
RU (1) | RU2562668C2 (ja) |
WO (1) | WO2012076115A1 (ja) |
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DE102010023963A1 (de) | 2010-06-16 | 2011-12-22 | Mars Inc. | Verfahren und Vorrichtung zum Herstellen eines geschäumten Fleisch- oder Fischprodukts |
FR3031276B1 (fr) * | 2015-01-06 | 2020-12-25 | Desjardins Lavisse Isabelle | Produit alimentaire et/ou alicament de type genoise et son procede d'obtention a partir de denrees alimentaires. |
RU2629985C1 (ru) * | 2016-08-08 | 2017-09-05 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный аграрный университет" | Функциональный мясной крем |
CN106923367A (zh) * | 2017-03-26 | 2017-07-07 | 贵州壮源特产开发有限公司 | 一种腌鱼用搅拌装置 |
US11793215B1 (en) | 2018-09-07 | 2023-10-24 | Incuvator Fund I, Llc | Production of finish feed product and feed ingredient from viscera |
CN111713722B (zh) * | 2020-06-03 | 2022-02-15 | 淮南宜生生物科技有限公司 | 食品配料有效成分提取机构及基于该机构的配料制作设备 |
CN112385695A (zh) * | 2020-11-17 | 2021-02-23 | 利辛县子恒食品加工厂 | 一种可实现物料揉搓的滚揉机 |
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DE3446829A1 (de) * | 1984-12-21 | 1986-07-03 | Westfälische Fleischwarenfabrik Stockmeyer GmbH & Co KG, 4414 Sassenberg | Wurst mit gasgeschaeumter wurstmasse und verfahren zu ihrer herstellung |
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DE102010023963A1 (de) * | 2010-06-16 | 2011-12-22 | Mars Inc. | Verfahren und Vorrichtung zum Herstellen eines geschäumten Fleisch- oder Fischprodukts |
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2010
- 2010-12-06 DE DE102010053549A patent/DE102010053549A1/de not_active Ceased
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- 2011-11-17 EP EP11788048.4A patent/EP2648529B1/en active Active
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- 2011-11-17 US US13/991,834 patent/US20140314933A1/en not_active Abandoned
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AU2017200519A1 (en) | 2017-02-16 |
JP2014500023A (ja) | 2014-01-09 |
RU2013130994A (ru) | 2015-01-20 |
RU2562668C2 (ru) | 2015-09-10 |
EP2648529B1 (en) | 2019-08-14 |
AU2011341104B2 (en) | 2017-02-16 |
EP3593640A1 (en) | 2020-01-15 |
WO2012076115A1 (en) | 2012-06-14 |
EP2648529A1 (en) | 2013-10-16 |
EP3593640B1 (en) | 2020-09-16 |
DE102010053549A1 (de) | 2012-06-06 |
US20140314933A1 (en) | 2014-10-23 |
AU2011341104A1 (en) | 2013-07-11 |
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