NZ264599A

NZ264599A - Continuous production of a solid food matrix from a liquid mixture based on blood, lipid and water

Info

Publication number: NZ264599A
Application number: NZ264599A
Authority: NZ
Inventors: Joseph Richard Hart; Remi Thevenot
Original assignee: Nestle Sa
Priority date: 1993-10-11
Filing date: 1994-10-03
Publication date: 1997-06-24
Also published as: NO943699L; EP0651948A1; JPH07184600A; AU681429B2; NO943699D0; ZA947577B; AU7428894A; CA2133502A1

Description

New Zealand Paient Spedficaiion for Paient Number £64599 New Zealand No. International No. 264599 PCT/ TO BE ENTERED AFTER ACCEPTANCE AND PUBLICATION Priority dates: 11.10.1993; Complete Specification Filed: 03.10.1994 Classification:^) A23K1/04; A23L1/317,39 Publication date: 24 June 1997 Journal No.: 1417 NO DRAWINGS NEW ZEALAND PATENTS ACT 1953 COMPLETE SPECIFICATION Title of Invention: Method for the continuous preparation of a solid food matrix Name, address and nationality of applicant(s) as in international application form: SOCIETE DES PRODUITS NESTLE S.A., a Swiss body corporate of Entre-deux-Villes, 1800 Vevey, Switzerland 264599 Patents Form No. 5 Our Refs JB203791 PATENTS ACT 1953 i COMPLETE SPECIFICATION \ r NEW ZEALAND ' N.Z. PATENT OFFICE -3 OCT 1994 PSCE'VO METHOD FOR THE CONTINUOUS PREPARATION OF A SOLID FOOD HAXRIX We, SOCIETE DBS PRODUITS NESTLE S.A., a Swiss Body Corporate of Entxe-deux-Villes, 1800 Vevey, Switzerland, hereby declare the invention, for which we pray that a patent may be granted to us and the method by which it is to be performed, to be particularly described in and by the following statement: PT0542019 1 (followed by page la) 2 6 4 5 9 9 - la - Method for the continuous preparation of a solid food matrix The invention concerns a method for the continuous 5 production of a solid food matrix having a moisture content of between 35 and 75%, from a liquid mixture based on blood, lipid and water, in which the said mixture is homogenized and subjected to heat treatment.

A method for preparing attractive reformed chunks in a continuous process is already known. Patent EP 265740 concerns a method for the preparation of pieces by mixing a meat base in an aqueous medium. This method cannot however be transposed for the treatment of a liquid based on blood 15 and lipid, since it would in no way allow solid chunks to be obtained. Patent FR 2343431 previously concerned a method for the preparation of a food based on blood and lipid for the preparation of chunks resembling liver. The disadvantages of this method are that it is not possible to 20 operate continuously, that a reducing sugar is used and that neither a light coloured gel, nor a gel with a texture firm enough to be cut while still hot is obtained without the excessive formation of fines but a food matrix which is friable and easily broken.

Patent FR 2417947 concerns a method for decolorizing blood, in which a liquid emulsion is formed based on blood, water and protein and a pressure drop is caused by passage through narrow slits. This process does not allow chunks to 30 be manufactured.

The aim of the present invention is thus on the one hand to manufacture thermo-irreversible chunks having a more attractive appearance from a blood-lipid mixture and on the 35 other hand to be able to dice these pieces perfectly or convey them in order to use them subsequently in a canned (followed by page 2) 2 6 4 5 9 9 food or a terrine or a sauce dish for example for domestic animals. This method is employed in a totally continuous manner.

The invention concerns a method according to the preamble to Claim 1, in which a source of proteins and/or hydrocolloids is added to a blood-lipid-water mixture before or after homogenization.

Blood acts as an emulsifier and gelling agent and is used at a rate of 30 to 60%, preferably at a rate of 45 to 55%. Blood is taken as meaning any blood product or blood derivative such as pig blood, ox blood, veal blood, plasma, haemoglobin and red blood cell concentrate. All percentages 15 in the present description are given by weight. The lipid content lies between 20 and 50%, preferably between 25 and 35%. Lipid is understood as meaning both animal or vegetable fats, which are either liquid or solid at room temperature, for example pork fat or soya oil.

Masking the colour of the blood and other elements in the matrix contributes to its improved appearance. The colour is masked by means of a homogenization of the lipid and the blood containing aqueous phase. Due to the contribution of 25 the blcod to the stabilisation of the resulting lipid micellcs, their size is sufficiently small to reflect a high proportion of incident light. This results in a whitening effect, attenuating the impact of the colours in the matrix.

Heat treatment of the emulsion enables the proteins in the mixture to be coagulated and hence solidified, but in order to obtain a very firm gel which can be diced cleanly according to the invention, a source of protein and/or 35 hydrocolloids is added. 264599 The term "which can be diced cleanly" is tak^n to indicate that a solid matrix is obtained which can be cut up hot or conveyed without forming more than 5% of particles having a size less than 5 mm.

This protein source is added at a rate of 0.1 to 20% and the hydrocolloids at a rate of 0.1 to 2%.

Protein source, in the present description, is taken to 10 mean meats or meat by-products, vegetable proteins, proteins having a microbial origin, fish or offals. Meat is taken to mean chicken, rabbit, bovine or ovine meat or dried meals, obtained from the carcasses of the aforementioned animals. Offals are taken to mean lights as 15 well as livers and kidneys. Fish is taken to mean any type of fish or fish meal. The function of this supplementary protein addition is to enable a gel to be obtained which is firmer and can be more easily diced in the form of cubes with minimum losses of fines. Blood plasma if preferably 2 0 used as the source of protein. This plasma is the liquid fraction of blood after separation of the red blood cells from the whole blood preferably after addition of anticoagulants. The plasma may also be used in the form of a powder.

Hydrocolloids are taken to mean any type of gelling agent or thickener, preferably konjac, guar, kappa-carrageenan, xanthan, or mixtures thereof. Homogenization is carried out in a known manner, either with high pressure systems, or 30 with a hydrocolloid disperser, so as to obtain an emulsion with a milky appearance.

Heat treatment is carried out in a tunnel oven at a temperature of the order of 100°C for 30 sec to 5 minutes. 2 5 4 5 9 9 Heat treatment may also be considered in a refiner-texturizer at a temperature of between 70 and 110°C for about 30 sec to 5 min, preferably for about 2 min. A refiner-texturizer, for example a trigonal made by the 5 SIEFER company, is taken to mean an apparatus comprising a stator and a rotor. The function of this apparatus is to disperse a liquid in a solid between the rotor and the stator by reducing the particle size between the rotor and the stator. In the present invention, the refiner-10 texturizer raises the temperature of the emulsion and brings about gelling of the hot mixture. The gelled mixture is removed from the outlet of the refiner-texturizer by means of a tube having a definite length, and is cut up into pieces with a chosen regular shape by means of a 15 suitable system. In order to facilitate extrusion, steam is injected at the outlet of the refiner-texturizer.

The product obtained according to the method of the invention is diced into the desired shape and added, 20 without the need for further treatment, to terrine, micro-ground meats, sauce dishes or sausages for food products, at a rate of 5 to 80%. The final product is then stabilized before consumption, either by heat treatment, for example sterilization, or by refrigeration or freezing. The dicing 25 occurs preferably with the hot exiting product.

It should be noted that the solid food matrix obtained is thermo-irreversible, that is to say it withstands heat treatment at least at 70°C without liquefying.

In order to show the masking of colour it is important on the one hand to quantify the red colour of the blood itself and of the emulsion prepared according to the invention and on the other hand to measure the hardness of the gel 35 obtained. These data will be referred to in the continuation of the description with reference to examples. 6 4 5 9 9 Example 1 43 kg of pork fat, melted by means of microwaves, and 5 containing 20 g of antioxidant (BHT), is added slowly to a mixture of 27 kg of fresh blood to which 5 kg of powdered ox blood plasma has been added together with 26 kg of water containing 0.5 kg of sodium nitrite and 5 kg of NaCl.

Mixing is carried out under conditions of high shear for 2 min. Homogenization is then carried out at a pressure of 340 bar at a flow rate of 30 litre/hour at 45°C. After this treatment, the intensity of the red colour is measured with an Agtron M63 ref lectometer using a red filter on the 0-33 15 scale.

The result is expressed in % of reflected light passing through the filter. The higher the value, the lower the red intensity. A value of 83% was found in the present case, 20 whilst for blood it is close to 0. □he mixture is then introduced into the refiner-texturizer where it undergoes heat treatment for 2 min at a temperature of 80°C. The hardness of the gel obtained is 25 then measured at this time using a Stephens LFRA 100 penetromer with a TR5 probe. A pressure of 620 g/cm^ is necessary to penetrate 11 mm into the mass. It is considered that a good strength gel is obtained within the range 400 to 1200 g/cm^. The pieces obtained are then diced 30 into the form of 5 mm cubes and 30% of these cubes are put into a terrine base which has been sterilized at about 130°C. 264599 Example 2 Operations are carried out under the same conditions as in Example 1 with 50 leg of fresh ox blood, 30 leg of soya oil, 5 0.5 kg of K-carrageenan, 0.5 kg of KC1, 0.5 kg of guar gum and 18.5 kg of water. A final product is obtained giving a value of 75% reflected light through the red filter and a gel strength of 560 g/cm^.

Example 3 Operations are carried out under the same conditions as in Example 1 with 50 kg of frozen o> blood, 30 kg of soya oil, 5 kg of frozen blood plasma, 0.5 kg of K-carrageenan, 0.5 15 kg of KC1, 0.5 kg of guar gum and 13.5 kg of water.

A final product is obtained giving a value of 89% reflected light through the red filter.

Example 4 Operations are carried out under the same conditions as in Example 1 with 40 kg of frozen ox blood, 20 kg of tallow, 20 kg of whole micro-ground lean fish, 0.5 kg of K-25 carrageenan, 0.5 kg of KC1, 0.5 kg of guar gum and 18.8 kg of water, the difference being that homogenization is carried out in a single step at atmospheric pressure in a hydrocolloid disperser for 20 minutes.

A final product is obtained having the same properties as those of Example 1.

Example 5 Operations are carried out under the same conditions as in Example 1 with 50 kg of frozen ox blood, 30 kg of lard, 1

Claims

2 6 4 5 S 9 - 7 - kg of powdered plasma, 0.3 kg of konjac and 18.7 kg of water. A final product is obtained giving a value of 79% of light reflected through the red filter. - 8 - 9 6 4 5 9 9 WHAT If WE CLAIM IS:-

1. Method for the continuous production of a solid food matrix having a moisture content of between 35 and 75%, from a liquid mixture based on blood, lipid and water, in which the said mixture is homogenized and subjected to heat treatment, for a duration between 3 0 seconds and 5 minutes in that a source of proteins and/or hydrocolloids is added to the said mixture before or after homogenisat ion.

2. Method according to Claim 1, characterised in that a mixture is made of between 20 and 50% lipid, between 30 and 60% blood, between 0.1 and 20% of a source or protein and/or 0.1 to 2% of hydrocolloids.

3. Method according to Claims 1 or 2, characterized in that the heat treatment is a treatment in a tunnel oven at a temperature of the order of 100°C for 30 sec to 5 min.

4. Method according to one of Claims 1 or 2, characterized in that the heat treatment takes place in a refiner-texturizer at a temperature of between 70 and 110°C for about 30 sec to 5 min.

5. Method according to any one of Claims 1 to 4, characterized in that the solid food matrix is diced and chunks are obtained which are incorporated in a terrine, in sauce dishes or in sausages at a rate of 5 to 80%.

6. Method according to any one of Claims 1 to 4, characterized in that the source of protein used is selected from blood plasma, soya, fish offals and casein. 2^4599 9

7. Method according to any one of Claims 1 to 4, characterized in that the hydrocolloid used is selected from konjac, guar, kappa-carrageenan, xanthan and mixtures thereof.

8. A method of according to any one of the preceding claims, substantially as herein described.

9. A method according to claim 1, substantially as described with reference to any one of the Examples.

10. A solid food matrix, prepared by method according to any one of claims 1-8. SOCIETE PES PRODUITS NESTLE S. A END OF CLAIMS