MXPA97002528A - A method for preparing food product deproteina texturiz - Google Patents

Abstract

A method and apparatus, the method for cooking a non-textured, moisture-containing protein product with an apparatus, including a container having a bowl portion and a lid, with steam mixers and injectors in the bowl portion, the portion of the tub being with a jacket and the apparatus includes means for generating steam, means for energizing the mixers, and means for extracting vacuum in the container. By using the apparatus, the applicants provide a unique method for placing the non-textured protein product in the vessel of the vessel followed by simultaneously heating the product with steam injection while mixing until the product is texturized. After the cooking step, the product cools simultaneously while extracting vacuum to evaporate, at least, some of the humed

Description

A METHOD FOR PREPARING A PRODUCT TO THE TEXTURIZED PROTEIN MENTiTION Field of the Invention This invention relates to a method for the treatment of non-textured protein materials in order to form a textured protein product. More specifically, this invention relates to a method for cooking a non-textured, paste-like, moisture-containing protein product, such as shredded, mechanically deboned, by simultaneously heating the non-textured protein product through steam injection. while mixing the product, until it is textured with the consistency of ground beef or cooked ground pork. Background of the Invention: An important aspect of the present invention is to begin a cooking method that converts a non-textured protein product into a texturized protein using a single cooking vessel. Particularly, the present invention provides a cooking method for a protein product similar to dough, similar to pasta, non-textured, without grains or visible texture, in a protein product, shredded, coarse, textured, with a defined shape having the consistency of cooked ground meat. The term texture describes a wide variety of physical properties of a food product. A product of acceptable texture is usually synonymous with the quality of a product. Texture has been defined as "the attribute of a substance that results from a combination of physical properties and perceived by the senses of touch, including kinesthetic and mouthfeel, sight and hearing." Texture, as defined by the International Organization of Normalization is "all the rheological and structural attributes (geometric and superficial) of a food product perceived by means of tactile receptors and, where appropriate, visual and auditory." The following terms have been used to describe characteristics of products that fall under the "texture" coverage: TABLE I: ADJUSTABLE LIST OF ADJ ETIVOS OF TEXTU RAS DE ALI MENTOS Adhesive Fleshy Soft Soft Elastic Spongy Oily Pasty Fragile Foamy Pasty Fizzy Sparkling Fragile Plastic With splinters Chewing Porous Body Spongy Complete Sticky Viscous Powder Flexible Coating Granulate Bulky Sticky Adherent Sandy In Pulp Fibrous Creamy Rubber Rich Almibarado Crunchy Hard Rugged Tender Crumbly Heavy Plastic Thickened Scale Heterogeneous Patchy Thin Dense J ugoso Sandy Thrilling Pasture Descarnate Irritant Hard Dry Light Scanty Uniform Elastic Soft Silky Viscous Greasy Lattice Slippery Watery Firm Humid With splinters Scummy Waxy Of undulating Uniform cover to orai Accelerated attention has been given to the texture given that it pertains to new food substances including manufactured and imitation products, formed meat and fish products, where very serious efforts are made by procedures to duplicate the properties of the original natural food substances or other . The use of non-traditional raw materials, synthetic flavors, fillers and diiators, tend to aiterate certain texture characteristics of the finished product. Frequently, the imitation of texture properties is much more difficult in terms of the replication of flavors, ores and colors. Numerous manipulator processes have been developed, including extrusion texturing, to simulate natural texture properties. The processes generally find it prudent to duplicate the properties of the original substances to the technically and economically edible degree in order to promote early acceptance in the market. While the texture has attributes related to appearance, it also has attributes related to touch and also to the sensation of the mouth or food interaction when it comes into contact with the mouth. Frequently, these sensory perceptions, involved with chewing, can be related to quality impressions of desirable or undesirable. Therefore, texture terms include terms that relate to the behavior of material under tension or tie rods, and include, for example, the following: firm, hard, soft, strong, tender, chewy, rubber, elastic, plastic , sticky, adhesive, viscous, toasted, crispy, etc. Second, the texture terms can be related to the structure of the material: fine, fine, powdery, clayish, lumpy, grainy, granular, sandy, etc. Third, texture terms can be related to the shape and arrangement of structural elements, such as: scaly, fibrous, filamentous, pulp, ceiular, crystalline, crystalline, spongy, etc. Finally, the Texture terms can refer to mouth feel characteristics, including: mouth, body, dry, wet, watery, waxy, slippery, soft, etc. sensation. As used herein, "non-textured" and "textured" describe the characteristics of the food product as set forth in Table i: TAB LA I I The production of mechanically separated birds using high-pressure machinery that separates the bone from the tissue is well known in the art, by grinding the bone first and adhering tissue and then forcing "the tissue and not the bone, through a screen or device. The process forms a mixture similar to non-textured pulp of soft tissue with a similar consistency to mass.The methods of the prior art then cook the pasta-like mixture and any additives with some agitation to form protein bulbs, resembling • Pieces of liver These buibos are then passed through a moiino to obtain a texturized meat product.The textured meat made from this process, suffers from a lack of uniform consistency caused by the cuts of the protein through the blades of the mill. The process of the present invention also uses paste-like, non-textured, soft tissue as the material of starting, but instead of heating the non-textured mixture in a pot, as is done in the prior art, the inventive process places the mixture similar to non-textured pulp in a jacketed tube and the mixture. During mixing, the non-textured paste-like mixture is in direct contact with the injected steam. The inventive process results in a textured protein product with a more uniform consistency than the product of the prior art, since no cutting mechanism is involved (such as the moiido). The present method provides a definite advantage over the prior art method by eliminating the milling step, which is necessary when the prior art method is used and uses heating by direct contact with the steam. The present method also allows a seam to form on the outer surfaces of the protein since it is mixed in direct contact with the injected steam. The utility of the present invention lies in the use of non-textured pasta-like, moisture-bearing protein products such as chicken, lamb, beef, pork, turkey or shredded, emulsified or finely ground poultry to form such food products. textured textures such as taco stuffings, spaghetti sauce, pizza toppers, chiie, or simiiar. Economic gain can be found by providing a non-expensive method for converting chicken, turkey or shredded poultry, initially in the form of pasta, having a consistency similar to mass, with little or no grain or visible texture, in a protein product that has the texture of cooked hamburger meat. Said product can then be used in a number of prepared foods. A patent that addresses similar objectives is the US Patent. No. 4,128,051 (Hiidebolt, 1978). The Hildeboli patent describes a process and apparatus for texturizing vegetable protein to produce discrete pieces of irregularly shaped protein material, bulked simulating naíurai flesh. The patent: 051. discloses a method comprising continuously extruding a tubular shell of soft, semi-rigid protein material in a confined area of treatment; injecting a hot gaseous vapor into the interior of the tubular casing as it enters the confined area of treatment to blow the tubular casing into discrete pieces of irregularly formed protein material; and recovering the textured protein product. The apparatus used in the '051 method for protein texturization comprises means for continuously extruding a tubular shell of rigid protein pasty material in a confined treatment zone; means for injecting a hot gaseous vapor into the extruded tubular casing as it enters the confined area to blow the casing into discrete pieces of irregularly shaped protein material, and means for recovering the textured protein material. The Hiideboit patent uses a method and apparatus that requires an extrusion die to inject steam into the interior of the tubular casing. Other patents that describe methods for preparing products, fired, textured birds, include Fa patent of E. U. Year . 3,917,860, which describes a cooked poultry product that has the appearance and characteristics of cooked ground meat. The product is prepared by mixing raw, shredded poultry in a textured vegetable protein and cooking the resulting mixture in a broth. The '860 patent notes the utility of using shredded poilo products, especially as a substitute for pork and beef products, for use in such preparations as chiie, pizza and spaghetti sauce. The '860 patent also discloses a method for preparing a cooked chicken food product, 70 parts by weight of shredded chicken and broth mixed with 15 parts by weight of textured non-hydrated vegetative protein, with the resulting cooked mixture of 76.66 ° C 100 ° C with water, beef base, beef extract or sated water. The product is then cooled to provide a textured cooked chicken product, which is free of any chicken flavor. The resulting product is suitable as a replacement for minced, cooked beef, and several food dishes. The mixture described in the '860 patent is baked using a "thermal screw". A steam jacket surrounds a cylinder containing a continuous helical maila on a rotating screw. The temperature is maintained from about 76.66 ° C to 100 ° C, while the cooked meat overheats the thermal screw at about 82.22 ° C. Alternatively, the firing can be carried out by batch processing in a suitable pan at a temperature of about 76.66 ° C to 1 00 ° C. However, none of the patents disclose a method for simultaneously mixing and heating shredded chicken to form a textured product. Following the formation of the textured product by heating, the moisture content can be reduced by removing a vacuum on the product, causing the moisture to evaporate until the desired moisture content is reached. COMPENDIUM OF THE INVENTION The present invention provides a unique method utilizing an apparatus, the method including cooking a non-textured, paste-like, moisture-containing protein product in an apparatus including a container and having a portion of the vessel and a lid, with steam mixers and injectors in the bowl portion, the bowl portion being covered by a jacket and the apparatus also including means for generating steam, means for energizing the mixers and alternatively, means for extracting a vacuum in the bowl. container. Using said apparatus, the applicants provide a unique method including the steps of placing the moist, non-textured protein product in the vessel of the vessel followed by simultaneous hottening of the product with steam injection while mixing until the product is textured. Following the heating step, if moisture reduction is required, the product cools simultaneously while a sufficient vacuum is extracted to evaporate at least one moisture. The machine used in the process is a horizontal meat blender. It is constructed of stainless steel and has the general configuration of a double U, with the central point of union of the "U's" reduced in size to allow the columns of meat to cross. This design is not critical to the process, since it will also work in a single-column horizontal blender, with appropriately installed mixing spatulas designed or other designs. The blender currently used has double arrows that run the length of the mixing body. These arrows are connected through a gear drive to two electric drive motors. The imputation motors are connected to an inverter that allows operation at variable speed. In normal configuration, the arrows are moved to opposite directions, causing the columns of meat to move in opposite directions, creating a "race track" effect, with some mixing at the cross in the center of the reduced height. The engines are capable of fully inverting, causing a backflow "racetrack" effect. In the real operation, the fiows are periodically reversed to ensure that all the portions of the meat columns cross in flow of the steam currents. The arrows are mounted on bearings, the composition of which is determined by anticipated use (ie, vacuum or atmospheric pressures). The steam injectors used in the process are of the "shot" type. This is a steam valve that, when vapor pressure is applied, "shoots" down, thus allowing the passage of live steam through the injector. It is important that the steam from the injectors be in direct contact, during mixing, with the protein product similar to pasta, non-textured. The injectors are preferably mounted on the bottom of the blender to allow the gravity to keep the moving meat mixture in contact with the steam current injector. The process can also be carried out if the injectors are collected at about 1% of the mixing vessel, while the mixed protein product is in direct contact with the vapor. It is unlikely that the process can work properly with injectors mounted vertically above the product, since there could be no mechanisms available to cause the moving column of meat to come into contact with the injectors so mounted. Vapor pressures of 1.05 kg / cm2 to 2.109 kg / cm2 can be used. This is equal to steam temperatures at sea level of 100.55 ° C to 121.1 ° C. The steam pressure used is not critical to the process, but it is a component of the process that can be balanced by the speed of movement of the meat roll. There are three (3) normaie configurations used in horizontal meat mixers, that is, solid screw, rib screw and paddles. All arrow configurations have been tested, and the process works with all types. However, it has been determined that the ribbed screw is preferred and allows the opposite arrow used for discharge purposes to be reversed (ie, both arrows pushing the product towards the exit openings). All finished products have desired moisture content, presected. The use of steam injection results in water being added to the products during the injection stage (i.e., the condensed stream hitting the meat column). In a number of products, this additional water hydrates the dry materials present in the product mix; and, in fact, some of the products require additional water to be added at the end of the cooking process. However, some products require a reduction in moisture content. This can be achieved under atmospheric conditions by application of heating by conduction, using the steam jacket of the mixer (if equipped in this way) or by transfer to another vessel covered by steam jacket (mixer or copper). The preferred method of moisture reduction is through the use of vacuum drying. The blender is equipped with a lid or vacuum hood that allows the container to be sealed. The hood is connected by hose to a hermetic vacuum pump, preceded by a heat exchanger. In operation, a vacuum is drawn in the blender; and, as the pressure is reduced, the higher content of the product is sufficient to "pull" outward from the moisture in the product (ie, the water boils at lower temperatures under reduced pressure). If the heat content is insufficient to remove the desired amount of moisture, additional heat input can be achieved by using the steam jacket of the blender. The heat exchanger is used to cool the moisture / air mixture entering the vacuum pump, as the efficiency of the pump is greatly reduced by heated air. Increases in product temperature can be achieved by the application of direct steam injection, or by the use of steam jackets. However, the temperature rise initiated (ie, above the temperature for protein binding, around 62.7 ° C to 65.55 ° C) must be obtained by direct steam injection for optimal function of the process. The rest of the cooking process (ie, heating the product to approximately 82.22 ° C), can be achieved using either direct steam injection or steam jacket, the method used being determined by the desired final moisture content of the product . If additional moisture is needed, you must continue to direct steam injection. If sufficient or excessive moisture is present, the final cooking must be done using the same steam jacket. It is desirable to reduce the temperature of the product after final cooking to a level tolerated by the packing materials to be used (usually around 60 ° C). This can be achieved atmospherically or under vacuum. If it is made atmospherically, cold water is circulated through the steam jacket of the container while the product is stirred by turning the arrows of the container. However, efficient cooling can also be achieved by balancing the heat input provided by the cooked product and / or the vapor jacket of the container with the reduction in temperature caused by the evaporation of moisture under vacuum (i.e. 533. 72 kcal per pound of evaporated water). In reai operation, vacuum level / heat content or level added by caior, it is balanced by distributing automatically or manually to achieve a cooling rate equal to the speed of the desired moisture removal, so that the moisture content of the The desired product is achieved at the same time as the packing temperature of the desired product. The present method converts a protein product similar to non-textured pasta, into a protein product with the consistency of cooked, milled, textured meat. This method can be improved by adding particulate matter when the non-textured product is collected in the container. It appears that the formation and fixation of the textured protein product is increased by contact with the particulate materials in a mixture of products. The protein binding seems to adhere to and form a covering around the particulate matter and is aided by its presence. The composition of the matter, that is, the textured vegetable protein (PVT), dehydrated onion, dehydrated potato, coarsely ground or chopped species, etc. , it does not seem critical, although PVT and dehydrated bait are preferred. However, it does not appear that a superior product is produced by the presence of said particulate matter. * The union of pieces of meat, regardless of size, is a reaction initiated with caior, since there is no union in the raw state, not cooked. It has been suggested that the heating causes the previously dissolved proteins to rearrange, causing interaction with the insoiling proteins on the surface of the meat and, in so doing, form an adherent network structure. The passage of the moving column through the frontal steam stream can produce this effect. Certain materials will also cause proteins to be broken down (ie lose their ability to form an adhesive network structure). Some of the most active of these materials are those that contain organic acids (tomato, vinegar, etc.). Since the process includes the formation of an adhesive network structure, the addition of such materials could normally inhibit such formation. Consequently, a part of the process is such that said denaturing materials are not added to the product mixture until after the binding of proteins has occurred. In actual practice, this is achieved by not adding the possible denaturing materials during the application of steam heat until a temperature of about 65.5 ° C has been reached. The process does not depend on a particular speed of movement of the meat column through a particular steam current protection. The texturing effect normally occurs to a lesser or greater degree, so that the column of meat moves through a stream of steam. In operation, the size of meat particles produced can be controlled by increasing (decreasing the particle size) or decreasing (increasing the particle size) the speed of movement of the meat column through the steam stream. Similar but less precise changes can be made by varying the pressure / steam flow. As a practical matter, it is easier to control meat column movement using variable speed motors / inverters that attempt to alter the process by adjusting steam pressure flow. EXAMPLE OPERATION Mechanically boned meat (CDM), for example chicken, was placed in the bottom of a steam jacketed, steam-injected vacuum mixer. The amount of species and other non-denaturing material needed for the formulation of the product was placed in the mixer with the meat. The mixer is usually operated to achieve a complete mix of meat / spices and materials. The appropriate velocity / reverse fixation speed setting of the mixer is set for the desired partial size of meat and agitation is started. Steam injection begins and continues until an internal meat temperature of 65.5 ° C is achieved. Any denaturing materials are introduced into the mixture. Depending on the desired final moisture content of the finished cooked product, heating is continued by steam jacket or steam injection at a temperature of 82.22 ° C. Then the fiori are determined. The moisture content of the product is determined. If necessary, water is added. If additional water is added, cooling of the product to packing temperature can be achieved by circulation of cold water through the steam jacket of the mixer or by the addition of sufficient excess water to allow drying / cooling by vacuum. If moisture reduction is required, vacuum drying / cooling is started and continued until desired moisture / packing temperature is achieved. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a perspective view of the preferred embodiment of the apparatus using the applicants' unique method. Figure 2 is a diagrammatic view of the preferred embodiment. DETAILED DESCRIPTION OF THE PREFERRED MODALITY Figure 1 illustrates the apparatus of the present invention of the applicants. The apparatus includes a large container (10), formed of a fluid-tight tub (12), having an upper tub opening (12a), jacket-covered walls (12b), including lower walls (12c) and a lid ( 14), the lid capable of being sealed in airtight relation to the upper opening (12a). Adjacent to the lower part and enclosed within the interior of the tank (12) agitators are located, usually appearing as a pair, said agitators (16a) and (16b) illustrated in Figure 1. The agitators are usually comprised of the belts ( 18a) and (18b), wound helically and joined to two driving arrows (20a) and (20b) by the use of spokes (22a) and (22b).

When the product (A) is mixed in the tank (12), it will be mixed when the agitators (16a) and (16b) are operated. Normatively, steam injection jets (24a) and (24b) are mounted to inject steam into the product (A) through the lower walls (12c), the steam being generated by the steam generation means (S) . The drive arrows (20a) and (20b) are normally driven by electric motors, illustrated here as (M 1) and (M 2). The lid of the container includes a vacuum (26), to collect a vacuum pump (P) through the tubes (28), the vacuum pump (P), generates a vacuum that can be controlled through the valve. empty (VV). The temperature of the product (A) can be calculated by the use of temperature measurement (TG), and the vacuum can be calculated by the use of vacuum measurement (VG). Steam can also be supplied from the steam generation means (S) for walls covered with the jacket (12b) through the steam port (28). The walls covered with a shirt (12b) are ventilated in the ventilation (30). The novel method of the applicants, cooks crumbled polio by the use of steam injection, while mixing it by the use of mixing means, such as the rotation agitators (16a) and (16b). The steam is injected from about 6.75 to 1 1 .25 kg of pressure (approximately 101.1 to 1 15.55 ° C) as mixing occurs. heating the product (A) to about 82.22 ° C (preferred scale from 79.44 ° C to 110 ° C) -. Above 40 ° C, the texturization of the product begins to appear (A). The upper temperature of 82.22 ° C is preferred to kill pathogenic bacteria. After the upper temperature is reached, the moisture reduction step begins (if required). The moisture is evaporated, resulting in a textured meat product with a moisture content of 58% to 64% by weight; however, some products may have a moisture content as low as 40% (for example, precooked sausage or sausage that crumbles after cooking). The vapor pressure should be applied at the appropriate pressure. The very high vapor pressure will cause the product (A) to suddenly separate (pressure above 9.139 kg / cm2). The very low vapor pressure will not properly texture the product (pressure below approximately 0.63 kg / cm2). Blendtech Corporation of Santa Rosa, California has produced a machine suitable for use in the practice of the process of the present invention as Model No. BN-10028-JDB. Biendtech blender / mixer dobie, has double tapes, each about 25.4 cm in diameter and 71.12 centimeters in length, which normally turn one opposite the other (ie, a turn in the direction of the hands of the reioj, and the other rotates in the opposite direction to the maneuvers of the reioj). Each drive shaft is driven by a variable speed electric motor of 746 joules per minute. The capacity of the tank used for the following examples, * is approximately 22.5 kilograms (volume: approximately 84.93 liters). It comes equipped with a thermocouple to measure the temperature of the product (A) as it heats up. Normally the motors drive the belts between 0 - 35 rpm. Two jets of steam (one in each) are activated by the use of "firing" valves. This Blendtech mixer with lower steam injection, has previously been used to heat sauces and soups, as well as to cook sausages. EJ EM PLO 1 The Blendtech machine described above was filled with shredded, non-textured chicken, in the form of a paste, having a similar mass consistency. The shredded chicken includes protein recovered from the mechanically deboned chicken. The non-textured protein product started with a moisture content of 68 to 70% (whose figure includes 0 to 2% of sai). The rest of the initial product included approximately 12-15% fat, the rest being protein and ash, as well as some residual calcium from the deboning process. They shoveled 29.25 kilograms of shredded chicken into the tub and filled several centimeters above the upper part of the ribs. Approximately 0.99 kg of ground beef was added to give coior along with approximately 0.58 kilograms of dehydrated onions, 0.99 kilograms of textured vegetable protein (PVT), and approximately 2.9 kilograms (dry) of mixed species.

A first mixing step was carried out by energizing the agitators for about 3 to 5 minutes, until the visual observation indicated that the polio, beef, PVT, bait and spices have been mixed thoroughly. The lid was closed and clamped down and the tapes began at a rotation rate of 11 to 12 rpm. The product, being initially at room temperature, was subjected to steam injection at approximately 1.61 kg / cm2 (112.77 ° C to 115.55 ° C at ambient pressure) for 15 and 25 minutes to collect the mixture at approximately 82.22 ° C. During this second mixing cycle, cooking and forming (texturization) with steam was introduced by adding moisture to the product, usually up to approximately 68% moisture content. During this second mixing, the occasional reversal of the motors was made every 1 to 10 minutes to break the accumulation of the product on the tapes. It was observed that, above 60 ° C, the product changes from protein in gelatin to textured particles as the steam breaks up the untexturized pulp into particles on which a surface coat of protein is formed. It was observed that the starting product can be sown with approximately 0.9 to 0.99 kg of PVT. Following the heating cycle, which raised the temperature of the product to 82.22 ° C to kill bacteria, vacuum was removed while steam was added to the jacket-covered walls. This step results in cooling and dehydration. Applying a vacuum will allow moisture to evaporate at temperatures at or below 82.22 ° C. However, it can be added so that the product does not cool down at a very high rate. It should be added to the steam jacket and the vacuum should be controlled to allow dehydration of the product at a final moisture content between 40% and 64% (preferably 58%) while maintaining all of the mixture at a temperature of approximately 60%. ° C or more. Most CDM poos contained 1% to 2% by weight of salt mixed therein at the time of manufacture, as well as 0.175% "cure" of nitrite. This process works with mixed CDM polyols, however, the "cure" causes the resulting textured meat to have a red tint, which can not be accepted by consumers in some applications. Better results have been achieved with the process using CDM chickens that have not been mixed with salt and cure. The product created by the process when the uncured / uncured CDM polos were used, is indistinguishable from cooked ground beef. Automated vacuum control and / or application of steam heat to the jacket can be performed using a programmable logic controller and appropriate sensors / activators to reach or maintain the mixture between 60 ° C and 82.22 ° C while evaporating the water to reach the desired moisture content. With the container mounted on sensitive scales to allow the measurement of weight loss during the dehydration process (which measures the weight loss) and knowing the other variables, such as product weight and moisture content at the beginning of the operation , this allows the determination of the appropriate moisture content of the finely cooked product determining a desired weight loss. That is, the controller could sense the weight of the product to determine the equivalent moisture content and adjust the vacuum or heat of steam to achieve the desired fine value, given the values measured at the beginning of the cooling process. Following the dehydration process, the now texturized product is packed, normally from approximately 60 ° C to 82.22 ° C outside a vertical reengineering machine. It should be noted that, during the vacuum / dehydration process, it helps to occasionally invert the mixers to expose more product to the surface and ensure uniform dehydration. Normally, a vacuum of 55.88 cm at 66.04 cm (at msi of 120 m) is extracted. The steam jacket carries steam at approximately 1.05 kg / cm2 during the vacuum / dehydration process. Example i produced a textured product with a moisture content of approximately 54%. The remaining 46% was approximately 14% protein, 24% species and 9% fat (percentages by weight). PREPARATION OF PRODUCTS In summary, the following products were prepared with the applicants method: PRODUCT I: Picadillo INGREDIENTS:% wt.) Polio CDM 44. .88 Cubed tomatoes 30 .82 Water 10 .87 Dehydrated Potato 4 .82 Dehydrated Onion 2 .12 Beef 90 1 .53 PVT 1 .52 Base Beef .85 Salt .64 Vinegar .54 Tomato Paste .36 Dry Chipotle Seasoning .27 MSG .27 Cumin .18 Granulated Garlic .16 Dry Cilantro .12 Dehydrated Sweet Pepper .03 PROCEDURE Beef is moved through a 0.47 cm plate. All the ingredients, except the tomatoes in cubes, tomato paste, water vinegar, are placed in a blender and mixing is started. When the mixture is well whipped, steam is introduced into the mixture. The steam injection is continued until an internal temperature of approximately 65.55 ° C is achieved. Then the steam injection is finished. If the blender does not have a steam jacket, the product is transferred to a mixing container covered with a steam jacket. Tomatoes are added in cubes, tomato paste and vinegar. The mixing and flow of steam through the jacket is started. Mixing and heating are continued until an internal temperature of 82.22 ° C is reached. The moisture content is determined and adjusted by adding water. The product is cooled to minus 60 ° C by the passage of cold water through the jacket of the container and / or by vacuum cooling. The product is pumped to a vacuum packing machine, where it is vacuum packed and labeled. The packed product is cooled to less than 4.4 ° C and stored in boxes.

PRODUCT II: Stuffing of Tacos INGREDIENTS: (% by weight) Chicken CDM 77, .28 Water 5 .64 Beef 90 2 .64 PVT 2 .63 Dehydrated Ceboila 2 .07 Red Pepper 1 .83 Sugar 1 .56 Powder Chile 1 .34 Sai 1 .10 Onion Powder .89 Edible Starch .72 MSG .68 Cumin .47 Grain Garlic .45 Beef Base .45 Cayenne Pepper .14 Oregano .06 Dehydrated Sweet Pepper .03 100 .00 PROCEDURE The beef was ground through a 0.47 cm plate. All the ingredients, except water, were placed in a blender and mixing was started. When the mixture was well whipped, steam was introduced into the mixer. Steam injection was continued until an internal temperature of 65.55 ° C was achieved. The steam injection was then completed. If the blender does not have a steam jacket, the product is transferred to a mixing container covered with a steam jacket. The mixing and flow of steam through the steam jacket was started. Continue mixing and heating until an internal temperature of 82.22 ° C is reached. The moisture content was determined and adjusted by heating and / or drying under additional vacuum. The product was cooled to less than 60 ° C by passing the cold water through the jacket of the vessel and / or vacuum cooling. The product was pumped to a vacuum packing machine, where it is vacuum packed and labeled. The packed product is cooled to less than 4.4 ° C and stored in boxes.

PRODUCT iü: Meat Gravy Pasta INGREDIENTS: (% by weight) Chicken CDM 46 .76 Water 22 .39 Tomato Paste 21 .25 Beef 90 1 .82 PVT 1 .81 Meat Base 1 .61 Dehydrated Cebolia 1 .42 Sauce W orcestershire .76 Sai .57 Garlic Grain .49 Base .38 Sugar .38 Oregano .34 100 .00 PROCEDURE The beef is milled through a 0.47 cm plate. All the ingredients, except tomato paste, sauce Worcestershire and water, mix in a blender and begin mixing. When the mixture is well whipped, steam is introduced into the mixture. The steam injection is continued until an internal temperature of approximately 65.55 ° C is achieved. Then the steam injection is finished. If the blender does not have a steam jacket, the product is transferred to a mixing container covered with a steam jacket. Add tomato paste and Worcestershire sauce. The mixing and flow of steam through the jacket is started. Mixing and heating are continued until an internal temperature of 82.22 ° C is reached. The moisture content is determined and adjusted by adding water. The product is cooled to minus 60 ° C by the passage of cold water through the jacket of the container and / or by vacuum cooling. The product is pumped to a vacuum packing machine, where it is vacuum packed and labeled. The packed product is cooled to less than 4.4 ° C and stored in boxes.

PRODUCT IV: Chiie INGREDIENTS: (% in pi 3SO) Polio CDM 54 .45 Water 27 .23 Tomato Paste 6 .04 Dehydrated Onion 1 .99 Beef 90 1 .86 PVT 1 .85 Meat Base 1 .45 poivo of Chiie 1 .21 Red Pepper .86 Salt .78 Flour .72 Sugar .43 Cumin .41 Granulated Garlic .28 Spicy Louisiana Sauce .23 Oregano .11 Cayenne Pepper .09 100.00 PROCEDURE Beef is moved through a 0.47 cm piaca. All ingredients, except tomato paste, Louisiana hot sauce and water, are placed in a blender and mixing is started. When the mixture is well beaten, steam is introduced into the mixture. The steam injection is continued until an internal temperature of approximately 65.55 ° C is achieved. Then the steam injection is finished. If the blender does not have a steam jacket, the product is transferred to a mixing container covered with a steam jacket. Add tomato paste and spicy Louisiana sauce. The mixture and vapor fiow is started through the jacket. Mixing and heating are continued until an internal temperature of 82.22 ° C is achieved. The moisture content is determined and adjusted by adding water. The product is cooled to minus 60 ° C by the passage of cold water through the jacket of the container and / or by vacuum cooling. The product is pumped to a vacuum packing machine, where it is vacuum packed and labeled. The packed product is cooled to less than 4.4 ° C and stored in boxes.

PRODUCT V: Meat Stew INGREDIENTS:% by weight) Poiio CDM 51. .23 Tomato in Cubes 20 .44 Water 1 2 .41 Dehydrated Onion 2 .42 Tomato Paste 2 .29 Flour 2 .27 Saisa Worcestershire 2 .02 Beef 90 1 .75 PVT 1 .74 Salt .55 Cumin .32 Jaiapeño Dehydrated .32 Granulated Garlic .23 Chilean powder. 1 6 Black Pepper 12 Oregano. 1 1 Cayenne pepper .06 1 00.00 PROCEDURE Meat is milled through a 0.47 cm plate. All the ingredients, except the cubed tomato, tomato paste, Worcestershire sauce, flour and water, are combined in a blender and mixed. When the mixture is well whipped, steam is introduced into the mixture. The steam injection is continued until an internal temperature of approximately 65.55 ° C is reached. Then the steam injection is finished. If the blender does not have a steam jacket, the product is transferred to a mixing container covered with a steam jacket. Add tomato cubes, tomato paste, saisa Worcestershire. The mixing and flow of steam through the jacket is started. Mixing and heating are continued until an internal temperature of 82.22 ° C is achieved. The moisture content is determined and adjusted by adding water. The product is cooled to minus 60 ° C by the passage of cold water through the jacket of the container and / or by vacuum cooling. The product is pumped to a vacuum packing machine, where it is vacuum packed and labeled. The packaged product is cooled to less than 4.4 ° C and stored in boxes. Figure 2 illustrates an automatic cycle scheme allowing the user to preselect and program a desired moisture content and final product temperature. Normally, one or more sensors can be used to continuously or periodically measure vacuum, product weight and product temperature. The sensors could generate a signal to a central processing unit (U PC) and controller that has been programmed with a desired input of moisture content and final temperature of the product. The U PC and controller can also have a recorder and display unit to keep a record of the controlled variables in the input signals as well as an instantaneous display of the vacuum, weight and temperature conditions. The UPC is programmed to controllably activate the steam means (S) to control the injection of steam through the injectors and / or in the lining of the tube walls while also activating the pump (P) to control the vacuum extracted. about the product. As well, the UPC can control the electric motors in order to control the agitation rpm. Of course, the system can be controlled manually with steam injection controlled by the operator while reading the appropriate vacuum and temperature measurements and removing samples from the product from time to time to have the moisture content determined by the laboratory, or read a scale to reach the preselected weight which will provide the fine moisture content presected from the final product. Other variations in the method include closing the steam injectors when the product reaches a preselected temperature, normally 65.55 ° C, but to continue heating the product to a higher temperature, usually at or above 82.22 ° C using steam injection in ia. shirt. An advantage of this variation is that, by closing the top through steam injection, the addition of moisture to the product is avoided. However, sometimes more moisture is desired in the product. When more moisture is desired, the controlled cooling step may not be necessary while simultaneously removing a vacuum on the product. Although the invention has been described in relation to the preferred embodiment, it is not intended to limit the particular form of the invention exhibited, but rather, it is intended to cover said alternatives, modifications and equivalences that may be included in the spirit and scope of the invention. invention as defined by the appended claims.

Claims (15)

1. CLAIMS 1. A method for preparing a non-textured, paste-like, moisture-containing protein product with an apparatus, the apparatus by naming a jacketed vessel having a bowl portion and a sealed lid portion with a tank portion in air-tight relation with, at least, a mixing means and, at least, a steam injector in the bowl portion, the apparatus including means for generating steam to the steam injector, means for energizing the means of blender and means for extracting a vacuum in the container, the method including the steps of: a) placing the production of protein containing moisture, not texturized, in the vessel of the container; b) heating said non-textured protein product by directly contacting said protein with steam from said steam injector while mixing with said mixing means until said non-textured protein product is texturized; and c) cooling the textured protein product while extracting a sufficient vacuum to evaporate at least some of the moisture in the textured protein product.
2. 2. The method of preparation according to claim 1, wherein said protein with moisture content, non-textured, is shredded bird having a moisture content between 60% and 75%.
3. 3. The method of preparation according to claim 2, wherein step a) further includes the step of placing species in the vessel of the vessel.
4. 4. The method of preparation according to claim 2, wherein step a) further includes the step of placing ground pork into the vessel of the container.
5. 5. The method of preparation according to claim 2, wherein step a) further includes the step of placing textured vegetable protein in the vessel of the container.
6. 6. The method of preparation according to claim 1, wherein step c) includes the controlled addition of caior while dehydrating the cooling mixture through vacuum-induced boiling.
7. 7. The method of preparation according to claim 2, wherein step c) includes the controlled addition of caior while dehydrating the cooling mixture through vacuum-induced boiling.
8. The method of preparation according to claim 1, further comprising the step of providing means for automatically measuring and controlling the cooling regime of step c) and the moisture content of the product to reach a preselected moisture content at a temperature desired pre-selected end of the product.
9. The method of preparation according to claim 2, further comprising the step of providing means for automatically measuring and controlling the cooling rate of step c) and the moisture content of the product to reach a preselected moisture content at a temperature desired pre-selected end of the product.
10. 10. The product produced by the method according to claim 1. 1.
11. A method for preparing a non-textured pasta-containing protein product containing moisture, with an apparatus, the apparatus including a jacketed vessel having a bowl portion and an airtight lid portion with the serving portion. of tub in airtight relation to the air with, at least, a mixing means and, at least, a steam injector in the tub portion, the apparatus including means for generating steam to the steam injector, means for energizing the means of blender and means for extracting a vacuum in the container, the method including the steps of: a) placing the production of moisture-containing, non-textured protein in the vessel of the container; and b) heating said non-textured protein product by directly contacting said protein with steam from said steam injector while mixing with said mixing means until said non-textured product is textured.
12. 12. The method according to claim 1, further comprising the step of controlling the amount of moisture by adding ag ua to the product or by removing it therefrom.
13. 13. The method according to claim 1, further comprising the step of cooling the textured protein product while extracting a vacuum sufficient to evaporate at least some of the moisture in the textured protein product.
14. 14. The method according to claim 1, wherein the heating of step b) results in the product reaching the temperature of about 82.22 ° C.
15. 15. The method according to claim 1, wherein step a) further includes the step of co-operating one of the following in the vessel of the vessel: a) cubed tomatoes; b) dehydrated potato; c) dehydrated bait; d) textured vegetable protein; or e) tomato paste.