PH26746A - Preparation of a cooked product having an improved preservation based on animal protein - Google Patents
Preparation of a cooked product having an improved preservation based on animal protein Download PDFInfo
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- PH26746A PH26746A PH40860A PH40860A PH26746A PH 26746 A PH26746 A PH 26746A PH 40860 A PH40860 A PH 40860A PH 40860 A PH40860 A PH 40860A PH 26746 A PH26746 A PH 26746A
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- Philippines
- Prior art keywords
- meat
- cooking
- fish
- heat exchanger
- cooked
- Prior art date
Links
- 235000021120 animal protein Nutrition 0.000 title claims description 6
- 238000002360 preparation method Methods 0.000 title claims description 6
- 238000004321 preservation Methods 0.000 title 1
- 235000013372 meat Nutrition 0.000 claims abstract description 48
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 14
- 241000251468 Actinopterygii Species 0.000 claims abstract description 12
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 6
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 6
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 6
- 229920001938 Vegetable gum Polymers 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 21
- 239000003925 fat Substances 0.000 claims description 19
- 238000010411 cooking Methods 0.000 claims description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 238000011282 treatment Methods 0.000 claims description 8
- 238000000605 extraction Methods 0.000 claims description 7
- 239000007858 starting material Substances 0.000 claims description 6
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 5
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 5
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 235000013861 fat-free Nutrition 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 229920000161 Locust bean gum Polymers 0.000 claims description 3
- 241001465754 Metazoa Species 0.000 claims description 3
- 239000000711 locust bean gum Substances 0.000 claims description 3
- 235000010420 locust bean gum Nutrition 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 235000015177 dried meat Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 235000020993 ground meat Nutrition 0.000 claims 1
- 235000013332 fish product Nutrition 0.000 abstract description 2
- 235000013622 meat product Nutrition 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 239000000203 mixture Substances 0.000 description 10
- 239000007787 solid Substances 0.000 description 10
- 239000008187 granular material Substances 0.000 description 8
- 235000015278 beef Nutrition 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 235000013330 chicken meat Nutrition 0.000 description 4
- 239000007791 liquid phase Substances 0.000 description 4
- 239000007790 solid phase Substances 0.000 description 4
- 210000000988 bone and bone Anatomy 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 244000144977 poultry Species 0.000 description 3
- 235000013594 poultry meat Nutrition 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 108010070551 Meat Proteins Proteins 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241001135931 Anolis Species 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000276457 Gadidae Species 0.000 description 1
- 241000276438 Gadus morhua Species 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000283973 Oryctolagus cuniculus Species 0.000 description 1
- 241000612182 Rexea solandri Species 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000002844 continuous effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000002655 kraft paper Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 210000003739 neck Anatomy 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 229940070376 protein Drugs 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 230000002522 swelling effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000011144 upstream manufacturing Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/40—Preservation of foods or foodstuffs, in general by heating loose unpacked materials
- A23B2/42—Preservation of foods or foodstuffs, in general by heating loose unpacked materials while they are progressively transported through the apparatus
- A23B2/46—Preservation of foods or foodstuffs, in general by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
- A23B2/465—Preservation of foods or foodstuffs, in general by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes in solid state
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Birds (AREA)
- Dispersion Chemistry (AREA)
- Animal Husbandry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Peptides Or Proteins (AREA)
- Noodles (AREA)
- Fish Paste Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Jellies, Jams, And Syrups (AREA)
- Fodder In General (AREA)
Abstract
In order to prepare a cooked fish or meat product, with extended shelf life, the meat or the fish is cooked/sterilized with continuous braising in an exchanger with a scraped surface in the presence of a technological agent chosen from vegetable gums and carboxymethylcellulose.
Description
. : » . | 9 6 7 4 a vo L \V
This invention relates to the production of a cooked meat or fish product of long storage life. Meat, like fish, can be presented in the form of dry, cooked pieces intended to be rehydrated. These products are generally of average Or even poor organoleptic and pacteriological quality. Traditionally, they are subjected to batch cooking/sterilization in double-jacketed autoclaves in which the meat for example is disposed in deep-frozen form with a certain quantity of water. This operation takes a fairly long time, of the order of 1 hour 30 minutes, at a high temperature, of the order of 120°C, which leads to a deterioration in texture through overcooking. After rehy- dration, for example by cooking in boiling water, the products are hard and of poor stability.
In addition, where the treatment is carried out in batches in directly or indirectly heated, unstirred auto- claves, the transfer of heat is slow and heterogeneous which, in addition to poor productivity and the disad- vantages mentioned above in regard to organoleptic quality, gives rise to poor control of the temperature and duration of sterilization.
A process for the rapid and continuous sterilization of meat is already known. According to EP 72,322 for example, the meat is ground and the ground product is subjected to an acidic or enzymatic hydrolysis and then thermally sterilized. In this known process, the con- tinuous sterilization can only be carried out after the animal protein has been fluidified by hydrolysis. Apart from the additional treatment which it necessitates, hydrolysis is generally undesirable in a product intended for human consumption where it is desired to maintain the : integrity of the animal protein as far as possible for organoleptic reasons.
The object of the present invention is to obviate the disadvantages of known processes.
' ee ’ » 26746 to 2
The invention relates to a process for the production of a cooked product based on animal protein with a long storage life, in which meat or fish is cooked and steril- jzed, characterized in that cooking/sterilization is car- ried continuously in a scraped-surface heat exchanger in the presence of a technological agent selected from veget- able gums and carboxymethyl cellulose. : In the context of the invention, an animal protein is understood to be both meat, for example poultry, more particularly fowl, chicken, beef, mutton, veal, pork, rabbit, and fish, for example codfish, cod, hake. "The starting material used may be fresh or frozen, : with or without bones in the case of meat, for example with - bones in the case of poultry, which necessitates mechanical deboning. Fish, for example cod, may be salted, in which case it has to be rehydrated before cooking.
If the starting material used is in the frozen state : with bones, for example for poultry, it first has to be defrosted, for example in patches in a temperature-con- trolled chamber or continuously, for example in a hot-air or microwave chamber.Deboning should be carried out at 0 to : 5+C. Pieces 0.8 mm to 2 cm in size are suitable for treat- ment.
It is preferred to use fairly regular pieces, for example 5 to 13 mm in size for deep-frozen meat or 5 to 20 nm in size for meat at -1 to 0°C obtained by grinding.
The function of the technological agent is to retain the water of constitution of the starting material, which should have a moisture content above 50%, to facilitate transfer to the cooker/sterilizer and to enable the cook- ing/sterilizing step to be carried out at a temperature above 100°C. It must be soluble in water with a thicken- ing, swelling effect and capable of retaining moisture. In this respect, vegetable gums, more particularly guar gum, carob gum, xanthan and carboxymethyl cellulose, are partic-
! 3 ularly suitable because they promote the retention of water of constitution, particularly during cooking. The technological agent is used in a quantity of 0.3 to 5% and preferably in a quantity of 0.5 to 0.7%, based on the weight of the starting material used, and is mixed with the starting material, for example by means of a pump with twin cramming screws equipped with a receiving hopper.
The mixture is then taken up by a positive pump used to regulate the feeding of a preheater in which the mixture is heated to a temperature below or equal to 70°c and which may be a tube heat exchanger or, alternatively, a scraped surface heat exchanger and is then introduced into the scraped surface cooker. In the latter case, the preheating step may be omitted.
The cooker comprises a double-walled cylindrical : casing constituting the stator heated by steam under a pressure of at most 8 bar, in which rotates a rotor com- prising blades permanently scraping the product situated + 20° on the wall of the cylinder which results in the formation of a homogeneous product. The advantages of this type of cooker are the possibility of continuous treatment, the consistency and the quality of the product treated coupled with the fact that the operation takes place in a totally closed system preventing any contamination by air. In addition, the absence of evaporation ensures uniform heat transfer and a high yield and the homogeneous mixture gives the product a constant texture, flavour, paste and colour over a prolonged period. There is no water to be added so that the product may be braised in its own juice.
The scraped surface heat exchanger should allow a sufficient movement of product between the stator and the rotor. Thus, when the product to be treated: contains pieces, the annular space between the rotor and the stator is larger in size than the pieces to avoid blockages. It is preferably between 19 and 38 mm in size, the upper limit of this range being preferred for the treatment of meat containing pieces.
The actual sterilization may take place in an insu- lated tube-type holder or in a scraped surface heat ex- changer in which the temperature of the product is kept at © 125 to 140°C for petween 5 and 240 s and preferably at approximately 130°C for about 1 minute to obtain the desired sterilization value.
After this operation, the product is cooled to between 80 and 95°C, for example in a tube heat exchanger Or, al- ternatively, in a scraped surface heat exchanger and is then taken up by a positive extraction pump having the same output as the positive feed pump. cooling of the product may be completed in a second tube heat exchanger downstream of the extraction pump. Advantageously, the extraction pump operates at a counter-pressure of 1.7 to 2.3 par. In the embodiment where the product is cooled by a scraped surface heat exchanger upstream of the extraction pump, an expansion tube could replace the second cooler.
After cooling, the product is introduced into a single-screvw or, preferably, twin-screw press equipped with a heating system pased on flowing steam (at atmospheric pressure) which provides for petter separation of the liquid phase consisting primarily of fats. Another object of heating is to keep the fish or the meat at a temperature above 70°C to maintain high pacteriological quality. At this stage, the pressed fish or meat may pe used for the preparation by enzymatic hydrolysis of a food intended for enteral feeding.
In an alternative use for the preparation of dehy- drated meat, the cooked and pressed meat is dried. The cooking juice may be treated by centrifugal separation to extract the fats, the aqueous juice may optionally be con- centrated, for example in vacuo, and reintroduced into the meat, optionally after a heat treatment to strengthen its flavour. Flavourings and texturing agents, for example a soya protein isolate, devitalized wheat gluten, precooked wheat flour, may be added to the meat and the mixture may be granulated or shaped. 5 The meat may be dried on a perforated metal belt heated by circulation of air or in a microwave tunnel in vacuo or even on a roller. Finally, fats, preferably stabilized by addition of a antioxidant, may be added, for example by spraying.
The process according to the invention may of course pe used for the production of optionally dehydrated prod- ucts intended for the feeding of domestic animals.
The invention is illustrated by the following Examples in which parts and percentages are by weight, unless other- wise indicated.
Example 1
Meat frozen to -20°C, of which 30% consists of evis- cerated 1.2 ~- 1.3 kg hens without the feet and wing tips and 70% of necks (alternatively, these meats may be treated without cutting), is ground in a mill equipped with a screen having holes 5 mm in diameter. On leaving the mill, the temperature of the mass is 0°C. The mass is {troduced into a deboning machine, after which the boned meat is fed via a hopper into a mixer with twin cramming screws in which 0.5%, based on the weight of the deboned meat, of a technological agent consisting of guar gum containing 81% galactomannan is added. The deboned meat contains 20% non-fat solids and 16.6% fats. Mixing lasts 3 to 5 minutes. The mixture is taken up by a pump compris- ing two 5-lobe pinions at a rate of 100 kg/h and then enters a double-jacketed tube heat exchanger heated by hot water at 70°C in which it remains for 3 minutes. The mass issuing from the tube heat exchanger has a temperature of 57°C. After this preheating step, the mass is cooked for
4 minutes in a scraped surface heat exchanger equipped with a double jacket containing steam at 3.3 bar, so that the temperature of the mass leaving the scraped surface heat exchanger is 132°C. The distance between the rotor and the stator in the scraped surface heat exchanger is 38 mm. On leaving the scraped surface heat exchanger, the mass is sterilized in an insulated holding tube in which it is kept at 132°C for 41 Ss. The mass then enters a tube cooler in which cold water at 11°C circulates and in which it is cooled to 109°C in 23 s and is then taken up by a pump comprising two 5-lobe pinions of which the function is to maintain a pack pressure in the holding tube sufficient for sterilization and to extract the mass.
The output of the extraction pump is identical with that of the feed pump. The mass is then introduced into a double-jacketed tube heat exchanger through which water at 11°C circulates and in which it is cooled to 88°C in 50 s.
The mass is then introduced into a twin-screw press of which the outlet screen has holes 0.6 mm in diameter to enable most of the fats and the cooking juice to be removed therefrom.
The screws rotate at 2 r.p.m. and the compression ratio is 1:7. 48.6% cooked meat containing 32.39% non-fat solids and 4.55% fats and 51.4% juice containing 5.17% proteins and 35.95% fats are obtained in this way.
The microbiological analyses (double sampling) of the deboned raw meat, the cooked meat and the cooked and pressed meat are shown in Table 1 below where they are expressed in numbers of germs/g:
I wg og» a» To Bo b
H 0 HM Q 0 Q or o n x 0 x 0 op = = ‘qe o n opoH pe A a x © ° 9 @Q «Qa 2 ; " 3a Q Q Hh o nv 2 fo ot [¢7 3 ® : o © = =e 9 @ + 59 w 0 o ES Sg =e fo o = oo o Q o Oo 0 vw Oo on =e 0 0 bo ¢ rll =~ oe wos ww S 8 38 o © o —
Oo 0
Qo ot . RY
Ho
Pe o © o © sy 56 ~ , « oo vr Po 82 ww w o ar oO t +=
Mm rh £3 53 o oO o o HN 5 © ¢ oe = Oo : ww wo o a o 0 - ie o o oc © o © = WN
Qtr
QQ
0
QF a re 1 o © © © mow ge 0 He £9 0 of
HN
= 1 oOo © oOo O © ©° 3
IX SN ND Sf o © © ©o © ° E = 0
Qt nn ee 8
It can be seen that the process enables virtual sterility to be obtained with a considerable reduction in the total germs and elimination of the pathogens.
Example 2
The procedure is as in Example 1 using different technological agents in a concentration of 0.5%, based on the deboned meat. The effect of the technological agent both on the feed pressure of the product as recorded petween the feed pump and the preheater and on the opera- tion of the scraped surface heat exchanger (cooker) is observed.
The results are shown in Table 2 below:
Table 2
Technological Pressure between Remarks agent feed pump and pre- heater (bar) . 20 :
Guar gum 4.2 Good transfer. .
No problems in the cooker carob gum 5.1 " " "
Xanthan gum 5.5 " " " carboxymethyl cellulose : 5.8 " " "
Table 3 below shows the composition of the cooked and pressed meat and of the pressing juice and the yields of the treatment:
J ano xX OO @ 2% b pp p PE © 8 > =H 3 "HB 53 : rg ¢ on a5 ® co J © “3 0 =X Bp a 0 03 3 a 9 - 0 g 2 8 om g 3 E tt & a > H B 2 +
Ww ow sw wz B96 vv p bh c9 3 » . . . ov 3 ood bw oo NW = wn og ® 3 © oo % 9 a nw ® 00 ct 0,0 H- x ct oo a ob Pb o A ® ¢ 4 : 00 0 tp 3 n prs 30 ov 0 ar o nz Jt 0 i. - = wn 00 es J 0 . . . . a = 3 ho 2 on aS Ww = a) 3 B
FO gh °F a no Hn ot LL nt n w- O “ “ No w eo) S33 x Fk vv a a * - * * 90 o 2 oe No @ " ’ nm oo wu vu
HyaH OOD
Doo rhx® wo ohn wm ww oo Ou SEDO o oo +» ¥ SCERS a To. 00 Q w-k-Q 8 a a oo Qc ws 0 0 oun
Qtr 0 os g5 +70 QQ ® HOM i) ~ 0 x BOS
I “ELSA ¢ + ¢ + 90 +0 0
ER QoQ = oo ~ ld
R83 no £0 ct ot Qh cE Mk
Ht O0 nHE-0n3 3 IF o o o © Q®no por 9 ® Bg8 Q eo " pogo 0 & =» © caRE"
Po neHe wodto nan x 0 ct ‘
Hahn
Ive) o ~ 0 i
J
10 comparison Example
For comparison, other technological agents were used in a concentration and at a meat feed temperature and feed rate leading to thickening, binding and water-retaining properties which are comparable with those of the agents of
Table 2 above and which, in principle, are compatible with cooking at a temperature above 100°C in a scraped-surface heat exchanger. The results are shown in Table 4 below:
J aw = 0 9 2 go 5
Qu B-0 S = Qo 1d 8 0 ao Qa ® Q Oo 0 H- = N n 5 a5 o o = Al 5 +3 ® 59 tg Q a 2 2 oR 2 ° o ” ct ° 5 ? & ® ot a i ® ot a - ® § 2 4]
D
0
HO
. L 0 3
H - o o oe tt Q c : w- o 03 ad o to cn . ~~ Ho . - ° ° . 0 ct ~ om rH 3 g 50 oH o ct my © ~ ® 3 a w aN a 3 2 - w o on 2 SN H - Z A = ct ©
ER
830
CR a oe 3H ~ ao iv.) © ® > 8 \ ® . 9 TY 2 5 wn H Ro - od
JE
0 oo ct 3 ®
HR rh ® ® je cpgm geo oNTaE S04F o £pg% GLEp norop WHOOP 3 bo® TUEO%g wo ® Fg 8 od doc ozadc og N wc ag, S558 aE . aga 5 a 303 a “35 a oP oT - cao rH TH “
Oo oe Mh ct ~e Fh Je Mh
I = Fh me am
QQ + 0 Qk no QE oaQw 000 000 -_ 9a aon
E WOE mOE BEE ox ox Q rh ea ore Bfa maps aE © n oon Rn
HH
[— : 12
It can be seen that the technological thickening agents alginate, carragenate and animal or vegetable proteins are not suitable for the cooking/sterilization of meat in a scraped surface heat exchanger.
Example 3 cooked and pressed chicken meat containing 40.7% solids, including 2.7% fats, is obtained from whole eviscerated chickens with feet and wings removed under the same condi- tions as in Example 1.
Example 4
Beef in the form of caparison is treated under the . same conditions as in Example 1. The cooked and pressed meat contains 33.5% solids, including 3.4% fats.
Example 5 1,005 kg cooked meat is prepared as in Example 1. 570 kg pressed meat is obtained after pressing. The juice jssuing from the press is collected in a double-jacketed puffer tank at 90°C and is then pumped into a centrifugal separator which produces two liquid phases and one solid phase. The solid phase, of 26 kg contains 30% solids and 2% fats. One of the liquid phases, of 276 kg, consists of the clarified juice containing 7% solids. The other liquid phase, of 129 kg, consists of refined fats. After recovery, the fats are rapidly stabilized by addition of an antioxidant based on rosemary in an amount of 500 ppm (parts per million). The clarified juice is concentrated in a plate evaporator at 80 to 85°C under a vacuum of 0.9 bar (680 mmHg) until it contains 40% solids. 83 kg salt, 12 kg powdered egg white, 45 kg of the concentrated juice and the 26 kg of solid phase are then added to the pressed meat in a double-ribbon blenderand mixed for 2 to 3 minutes. The resulting mixture
[— 13 is then applied in a layer thickness of 25 mm to a perfor- ated metal conveyor pelt heated to 100°C by air on which it is predried in 9 minutes to a solids content of 70 to 73%, after which the mixture is granulated in a screw extruder equipped with a screen having holes 3 or 5 mm in diameter, depending on the size of the desired meat granules.
The granules undergo final drying for 9 ninutes in a layer thickness of 25 mm on a perforated metal belt heated to 76°C by circulation of ajr. After drying, the granules have a solids content of 96.5%. They are then sprayed with 91 kg of the stabilized fats at 35°C. 459 kg of granulated chicken meat are thus obtained and packed in polyethylene bags lined with kraft paper.
For use, 10 g of these granules are rehydrated by introduction into 250 g cold water, heating to boiling temperature and simmering for 5 minutes. The granules show no defects after 2 months at 37°C.
Example 6
The procedure is as in Example 5 starting from beef. 530 kg of cooked and pressed peef and, after centrifugation of the juice issuing from the press, 145 kg solid phase, 150 kg clarified juice and 145 kg fats are obtained. 180 kg soya proteins containing 32.6% proteins (corresponding to 93% proteins, pased on solids) and 105 kg ingredients consisting of salt, egg white, onion, spices and clarified juice pre-concentrated to 40% are then added to the pressed meat. After predrying, granulation and final drying, 22 kg fats are sprayed onto the granules and 340 kg beef contain- ing 48.5% meat proteins, 22.9% soya proteins and 7.9% fats are obtained. Rehydration is obtained by pouring water at 90°C into a cup containing 10 g granules and leaving for 5 minutes with a cover on top. :
The granules Keep for three months at 30°C without changing.
J
14
Example 7
The procedure is as in Example 6 starting from 1,000 : kg of a mixture of 90% beef for 10% mutton. 349 kg dried meat of the merguez type (flavoured with the necessary spices) containing 45.3% meat proteins, 18.15% soya pro- teins and 6.3% fats are obtained. This meat is then shaped into 15 mm diameter disks in a mold.
Example 8
Cooked and pressed beef is prepared as in Example 6.
The beef which, in its raw state, contained 70 mg sodium per 100 g@ contains no more than 50 mg/100 g after cooking and pressing. The fat-free and partly sodium-free meat is frozen for subsequent use. For the subsequent treatment, 208 kg of the frozen meat is ground in a mill having a screen with 3 mm holes and is then transferred by a screw elevator to a 400 1 tank equipped with a stirrer. 190 kg water at 60°C are then added with stirring so that the final temperature of the mixture is 20°C. 0.17 kg protease of Aspergillus oryzae (fungal protease MKC 31000 or koji) is then incorporated in the mixture with stirring and the temperature is kept at 20°C for 2 hours 30 minutes, after which the enzymatic hydrolysis is stopped by heating to 90°C by injection of steam. After the enzymatic hydrolysis has stopped, the meat passes successively into a cutter mill (screens with 0.1-0.2 mm holes) and then into a colloid mill. The product is then packed in 400 g cans which are sealed and then sterilized in a static autoclave for 75 ninutes at 121°C. The product obtained is perfectly suit- able for enteral feeding.
Claims (12)
1. A process for the preparation of a cooked product pased on animal protein having a long storage life, in which meat or fish is cooked and sterilized, characterized in that cooking/sterilization is carried out continuously in a scraped surface heat exchanger in the presence of a technological agent selected from vegetable gums and carboxymethyl cellulose.
2. A process as claimed in claim 1, characterized in that the ground meat or fish is preheated to a temperature below or equal to 70°C, subsequently brought to a temperature of 135 to 140°C and kept at that temperature for 5 to 240 s in the presence of 0.3 to 5% technological agent.
3. A process as claimed in claim 1, characterized in that the technological agent is selected from guar gum, xanthan - gum, carob gum and carboxymethyl cellulose.
4. A process as claimed in claim 1, characterized in that, before cooking/sterilization, the meat or fish is preheated in a tube heat exchanger and, after cooking/ sterilization, is cooled in a tube heat exchanger.
5. A process as claimed in claim 1, characterized in that the meat or fish is delivered to the preheating heat ex- changer by a positive feed pump and, after cooling, is re- moved by a positive extraction pump having the same output as the feed pump, the positive extraction pump operating at a counter-pressure of 1.7 to 2.3 bar.
6. A process as claimed in claim 1, characterized in that the starting material has a moisture content of more than
50%.
7. A process as claimed in claim 1, characterized in that the distance between the rotor and the stator of the scraped surface heat exchanger used for cooking/steriliza- tion is 19 to 38 mm and is preferably of the order of 38 mm in the treatment of meat in the form of pieces.
8. A process as claimed in claim 1, characterized in that
' 16 preheating, cooking/sterilization and cooling take place in scraped surface heat exchangers arranged in series.
9. A process as claimed in claim 1, characterized in that the meat or fish is separated from the cooking juice by pressing.
10. A process as claimed in claim 9 intended for the preparation of dehydrated meat, characterized in that the cooked meat is dried, the cocking juice is freed from fats, the fat-free juice is concentrated, the concentrated juice is incorporated in the meat and the fats are optionally sprayed onto the dried meat.
11. The use of the product obtained by the process claimed in any of claims 1 to 10 in culinary products or products for domestic animals.
12. The use of the product obtained by the process claimed in any of claims 1 to 9 for the preparation by enzymatic hydrolysis of a food intended for enteral feeding.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP89114193A EP0411178B1 (en) | 1989-08-01 | 1989-08-01 | Process to prepare a cooked product based on animal protein for long term preservation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PH26746A true PH26746A (en) | 1992-09-28 |
Family
ID=8201705
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PH40860A PH26746A (en) | 1989-08-01 | 1990-07-19 | Preparation of a cooked product having an improved preservation based on animal protein |
Country Status (10)
| Country | Link |
|---|---|
| EP (1) | EP0411178B1 (en) |
| AT (1) | ATE81263T1 (en) |
| BR (1) | BR9003746A (en) |
| DE (1) | DE68903171T2 (en) |
| DK (1) | DK182090A (en) |
| ES (1) | ES2035473T3 (en) |
| GR (1) | GR3005930T3 (en) |
| MX (1) | MX172976B (en) |
| MY (1) | MY106830A (en) |
| PH (1) | PH26746A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015172002A3 (en) * | 2014-05-09 | 2016-01-14 | USPET Nutrition, LLC | Meat like pet food chunks |
| US20210282436A1 (en) * | 2018-07-02 | 2021-09-16 | Mars, Incorporated | Process and apparatus for the production of a meat analogue |
| US20220287331A1 (en) * | 2019-08-27 | 2022-09-15 | Mars, Incorporated | Process for the production of a meat analogue, and meat analogue prepared thereby |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3274029B2 (en) * | 1994-09-19 | 2002-04-15 | マルハ株式会社 | How to make flaked food |
| AU1484299A (en) * | 1997-12-09 | 1999-06-28 | Jens Adler-Nissen | A method and apparatus for stir-frying |
| DE102016125870A1 (en) * | 2016-12-29 | 2018-07-05 | Mars Inc. | Method and device for producing a meat imitation |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB681052A (en) * | 1949-09-05 | 1952-10-15 | Algemene Kunstzijde Unie Nv | Improvements in the preservation of food |
| US4113890A (en) * | 1975-12-11 | 1978-09-12 | Marlen Research Corporation | Method of cooking a flowable food product in a continuous flow scraped surface heat exchanger |
| GB1521003A (en) * | 1977-05-17 | 1978-08-09 | Apv Co Ltd | Heat treatment of flowable solids |
| SE466882B (en) * | 1983-06-01 | 1992-04-27 | Tetra Pak Holdings Sa | PREPARED TO PREPARE A POROE'S FOOD PRODUCT BASED ON MOLD FISH OR MEAT PRICES |
| GB8710704D0 (en) * | 1987-05-06 | 1987-06-10 | Mars G B Ltd | Edible gels |
-
1989
- 1989-08-01 ES ES198989114193T patent/ES2035473T3/en not_active Expired - Lifetime
- 1989-08-01 AT AT89114193T patent/ATE81263T1/en not_active IP Right Cessation
- 1989-08-01 EP EP89114193A patent/EP0411178B1/en not_active Expired - Lifetime
- 1989-08-01 DE DE8989114193T patent/DE68903171T2/en not_active Expired - Fee Related
-
1990
- 1990-07-19 PH PH40860A patent/PH26746A/en unknown
- 1990-07-26 MX MX021745A patent/MX172976B/en unknown
- 1990-07-31 BR BR909003746A patent/BR9003746A/en unknown
- 1990-07-31 DK DK182090A patent/DK182090A/en not_active Application Discontinuation
- 1990-08-01 MY MYPI90001290A patent/MY106830A/en unknown
-
1992
- 1992-10-08 GR GR920402250T patent/GR3005930T3/el unknown
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015172002A3 (en) * | 2014-05-09 | 2016-01-14 | USPET Nutrition, LLC | Meat like pet food chunks |
| US11324233B2 (en) | 2014-05-09 | 2022-05-10 | USPET Nutrition, LLC | Meat like pet food chunks |
| US20210282436A1 (en) * | 2018-07-02 | 2021-09-16 | Mars, Incorporated | Process and apparatus for the production of a meat analogue |
| US20220287331A1 (en) * | 2019-08-27 | 2022-09-15 | Mars, Incorporated | Process for the production of a meat analogue, and meat analogue prepared thereby |
Also Published As
| Publication number | Publication date |
|---|---|
| EP0411178B1 (en) | 1992-10-07 |
| EP0411178A1 (en) | 1991-02-06 |
| BR9003746A (en) | 1991-09-03 |
| GR3005930T3 (en) | 1993-06-07 |
| MX172976B (en) | 1994-01-26 |
| ATE81263T1 (en) | 1992-10-15 |
| ES2035473T3 (en) | 1993-04-16 |
| DE68903171D1 (en) | 1992-11-12 |
| MY106830A (en) | 1995-07-31 |
| DK182090D0 (en) | 1990-07-31 |
| DE68903171T2 (en) | 1993-02-18 |
| DK182090A (en) | 1991-02-02 |
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