RU2575031C2 - Method and device for foamed meat or fish product obtainment - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages delivery of milled meat or fish and tendon-like components of connective tissues by means of a pump into the dispersive device. Gas is supplied into the device; the tendon-like components of connective tissues are treated with creation of cavitation and dispersion with the supplied gas. The obtained foamed product containing tendon-like components of connective tissues and having density equal to 0.3 - 0.95 g/ml is sterilised at a temperature equal to at least 110°C during at least 10 minutes. The device contains a dispersive device having a chamber and a cylindrical rotor positioned therein and having hollows positioned all around for creation of cavitation. The delivery pump is connected to the inlet hole of the dispersive device. The gas delivery device is positioned between the delivery pump and the inlet hole. The return line passes from the outlet hole of the dispersive device to the inlet hole. A cooling device is positioned downstream the return line.

EFFECT: invention ensures obtainment of a foamed product with usage of tendon-like components of connective tissues.

11 cl, 7 dwg, 2 tbl, 3 ex

Description

The present invention relates to a method and apparatus for producing a foamed meat or fish product and a foamed meat or fish product.

Compared to traditional pressed meat products, foamed meat products offer a number of advantages, in particular in the field of pet food products. The airy, smooth structure already gives the food a pleasant appearance. The increased volume and reduced density of the foamed meat product also lead to a decrease in calorie content and a certain calorie content of a specific volume, which results in easier maintenance or weight loss. Additionally, this leads to a change in taste during consumption, improved absorption for certain types of animals, such as cats or dogs, which are prone to suboptimal fluid intake along with a solid food product.

In particular, in the field of pet food production there is a problem, on the one hand, it is desirable to use less expensive parts, such as animal by-products, as raw materials, but on the other hand, some parts, such as, in particular , tendons, ligaments, connective tissues, braiding or entwining muscle tissues, such as epimisium, intermittent, endomysium or similar vein-like, fibrous or filamentous collagen-containing parts of connective tissue, och Hb is difficult to chop because they are resistant to conventionally used milling procedures, which leads to clog and other problems in the devices conventionally used for foaming meat mixtures.

Meat and animal by-products contain not only the desired muscle proteins (myofibrillar protein) and meat proteins (sacroplasmic protein), but also connective, structural and supporting tissues (stroma proteins). The most important connective tissue is collagen along with elastin and reticulin, cell membrane proteins and other proteins. Connective and supporting tissues include tendons, ligaments, fascia, skin and skin, and connective tissues located in arteries and veins and separate tissues, such as the basement membranes (basal lamina), and also have the form of fibers and membranes that form a sheath around each individual muscle fiber (endomysium), connective tissue that binds individual muscle fibers into bundles (perimisium), and the membrane of the entire muscle as a whole (epimysium), tissue of fat cells or animal organs.

Due to the high strength and elasticity of the connective tissues compared with muscle tissues, the membranes around the connective tissues, in particular the tendons and ligaments (the latter mainly contain collagen types I, III, IV, XII, XIX), cannot be crushed sufficiently finely in the process of grinding meat or offal of animal origin, for example, using cutters or tops. Collagens, which can make up to 1/3 of all body proteins, are structural proteins of the skin, connective tissues and bones. As structural proteins, they determine the structure of the cell and, thus, ultimately the nature of the tissues and the constitution as a whole. After grinding meat and offal of animal origin to obtain finely ground meat mixture or minced meat, washing is performed to isolate muscle tissue, while revealing in the meat products the presence of long braiding connective tissue membranes, tendons and ligaments that have not yet undergone heat treatment.

Even after the products were crushed by passing through a 2 mm perforated disk, or minced using knives with a 0.3 mm gap between the blades, tendons, shells and ligaments with a total length of more than 40 mm can still be found in the meat mixture.

In the process of obtaining minced meat, muscle proteins are partially released from their matrix by adding salt, phosphates and other minerals. Fibers of connective tissues and tendons and the like are stored in the meat mixture in the form of entwining shells and fibers. When transporting this meat mixture using injection piston pumps, it passes through a contact measuring head, mixer fingers, traditional static mixers or flow dividers installed across the direction of flow, it is found that these devices are gradually clogged with long tendon fibers, braiding sheaths and / or fibers connective tissue. If these fibrous portions of the meat mixture continue to collect on the appliances, then even blocking the entire pipeline is possible.

The presence of tendons, ligaments or braiding sheaths and connective tissue sheaths of this type in minced meat obtained by industrial methods is the reason for the absence until today in the market of industrial homogeneous foamed meat products. This is the reason why in the patent literature (for example, JP 2219562 A, US 6475551 B2) for foamed meat products only silent cutters, cutter with a rotating bowl or the introduction of gas under pressure are used, since in these processes there are no complex problems associated with tendons, ligaments and shells. The foamed structure obtained using these processes is not homogeneous, but it is not stable either. It is not possible to obtain thin, stable foams from highly viscous liquid foams in this way.

Therefore, the above is used only for meat from which tendons have been removed, or for clean muscle tissue (lean meat). Compositions consisting of expensive raw materials of this type and not containing tendons or long fibers of connective tissues are then foamed using traditional rotor / stator systems (e.g., Hansa-Mixer, Mondo-Mix). Consequently, traditional foaming systems are not suitable for foaming compositions containing fibers, since the fibers get stuck and gather around the pins (fingers) of the rotors and around the pins (fingers) of the mixer stators, which then leads to clogging.

Dispersion of liquids using gases due to artificial cavitation is known from EP 1 289 638 B1.

Therefore, the present invention relates to a method and apparatus for producing a foamed meat product, which also makes it easy to process raw materials containing the above components of vein-like connective tissues, such as tendons and similar strip-like or fiber-like parts (for example, ligaments, fibers, fascia, skin , skin).

From the point of view of the process, this problem is solved in accordance with the present invention by a method for producing a foamed meat product, comprising the steps of: pumping a pumpable raw material containing crushed meat and vein-like components of connective tissues, such as partially unfinished tendons and / or bundles of connective tissue membranes a dispersing device with a chamber in which a cylindrical rotor is located, having circumferentially rows of cavities to create cavitation, gas supply and into a dispersing device, processing in a dispersing device with the creation of cavitation and dispersion by the supplied gas, during which the tendons pass through the chamber essentially without grinding to obtain a foamed meat product containing vein-like components of connective tissues, such as partially unshredded tendons, and / or ligaments and / or connective tissue membranes.

Thus, the foams containing meat remain stable for the appropriate storage time, that is, retain their texture; the viscosity of the liquid phase should be as high as possible, and gas bubbles as small as possible. Thus, the separation process can be delayed due to the difference in density. Stable for a long time, the liquid phase of the foam should be turned into a solid phase. In the present invention, this is achieved by carrying out a heating or sterilization step, in which the protein of meat, fish and offal from the processing of animals in a slaughterhouse denaturing and gelling. Traditional rotor / stator foaming processes are also only suitable to a limited extent for foaming a highly viscous medium since high pressure pumping is required to overcome small gaps, resulting in high speed with a maximum number of pins on the rotor and stator. Excessive heating of the product in combination with thermal damage to the protein then leads to reduced curing of the protein in the foam during sterilization, which results in less stable foam. Similarly, using these processes it is not possible to obtain stable foams with a low density of 0.4 to 0.6 g / ml.

The mixing and foaming device is known as the “Hansa-Mischer", which uses a rotor and a stator coated with pins, where the pins of the rotor have, for example, a square cross-section of 6 x 6 mm. For example, 1.5 mm above and below the pin in each case is the distance from the stator pins (upstream and downstream of a pin in each case is the distance from the stator pins, for example). Low density requires high speed with the maximum number of pins. With a wider distance between the pins and low speed, parts can pass, but thus, with a sufficiently high viscosity (necessary to stabilize the foam), it is impossible to obtain stable foams with small gas bubbles. The use of a cavitation rotor in accordance with the present invention allows the foaming of highly viscous, fibrous compositions and allows a homogeneous distribution of small gas bubbles to be achieved.

The viscosity of the minced meat of the present invention and the resulting foams is at least 5,000, 10,000, 15,000, 20,000, 25,000, 30,000, 35,000, 40,000, 45,000 or 50,000 cP at a temperature of 20 ° C and, for example, in the range of 10,000-40000 cP, preferably in the range of 15000-35000 cP, more preferably in the range of 16000-34000 cP, most preferably in the range of 20,000-34000 cP. Measurements can be made using a Brookefield R + S rheometer with spindle 6 at 20 rpm when foaming at a temperature of 20 ° C and a density of about 0.5 g / ml. These vein-like components, such as tendons, and / or ligaments, and / or connective tissue membranes, can have a minimum length of 3 mm, 5 mm, 10 mm, 15 mm, 20 mm, 25 mm or 30 mm in the raw material or in the foamed meat product. and they may be present in a proportion of at least 0.5 wt.%, 1 wt.%, 2 wt.%, 5 wt.%, 10 wt.% or 20 wt.% in an unsterilized state or in a proportion of at least 0.1 wt.%, 0.2 wt.%, 0.5 wt.%, 1 wt.%, 2 wt.% Or 5 wt.% In an unsterilized state, in each case, by weight of dry matter.

Additives, such as water, fat, oil, salt, emulsifiers, spices, gels, plant components, leaves or dietary fibers, vegetables, cereals, starch, hydrocolloids, proteins, minerals, can be added to the raw material essentially before it enters the dispersing device. substances, colorants and preservatives in powdered or unground form.

Preferably, after starting or resuming the operation of the dispersing device, the meat product corresponding to about one to about 1.5 volumes of the free chamber of the dispersing device is returned with the starting material.

Before entering the dispersing device, the feedstock has a temperature of less than 30 ° C, preferably less than 25 ° C, 20 ° C, 17 ° C, 15 ° C, 12 ° C, or 2 ° C to 8 ° C, substantially less 5 ° C.

The dispersing device can operate in such a way that the density of the resulting meat or fish product is from 0.3 to 0.95 g / ml, preferably from 0.4 to 0.7 g / ml and essentially preferably from 0.45 to 0, 6 g / ml

After exiting the dispersing device, the resulting meat or fish product can be fed into the dosing device and filled into containers. One of the features in this context is that, leaving the dispersing device, the resulting meat product is fed into the dosing device, moving continuously at elevated pressure and, thus, experiencing the effect of elevated pressure, which can be from 0.5 to 6.0 bar, preferably from 1.0 to 5.0 bar, and more preferably from 2.0 to 4.0 bar.

Preferably, after leaving the dispersing device, the first part of the stream of meat or fish product obtained is mixed with additives such as dyes and passed through a static mixing device. After exiting the static mixing device, part of the stream can be fed together with the second part of the obtained meat or fish product into the mixing head, thereby obtaining branches of the material stream with various compositions, for example, of different colors.

As the gas, helium, hydrogen, nitrogen, air, oxygen, argon, NH ₃ , N ₂ O, CO ₂ or any mixture of one or more of them can be used.

In the event of a break in the filling process, the resulting meat product is circulated for a predetermined period of time after exiting the dispersing device through the cooling device to the entrance to the dispersing device. The process essentially proposes that the meat product should be refrigerated.

The foamed meat or fish product is preferably sterilized at a temperature of from 110 ° C to 130 ° C for a period of time from 10 to 50 minutes. In a sterilized product, the average size of the gas bubbles is from 0.1 to 7 mm, preferably from 0.15 to 5 mm, more preferably from 0.2 mm to 3 mm and even more preferably from 0.3 to 2 mm, such as from 0.5 to 0.9 mm.

The density of the obtained meat product is determined continuously and, based on the indicators, calculate and supply the amount of gas.

As for the device, the problem facing the invention is solved as follows, the device for producing foamed meat or fish product includes a chamber in which a cylindrical rotor is located, having circumferentially rows of cavities for creating cavitation, a feed pump connected to the inlet of the dispersing device , a gas supply device located between the feed pump and the inlet, and a return line extending from the outlet of the dispersing device to the inlet hole, and a cooling device disposed along the return line.

During processing, a dosing device can be used when the buffer container is filled with foamed meat or fish product, the dosing device is no longer involved in the process after filling the buffer container to a predetermined level, the foamed meat or fish product comes from the buffer container, filling the containers, after emptying the buffer container to a predetermined level, the metering device is turned on again and refills the buffer container to a predetermined level.

The dispensing device can be connected to the outlet of the dispersing device to fill the containers with metered portions of the foamed product.

A density measuring device and / or a pressure measuring device and / or a temperature measuring device may be located downstream of the outlet of the dispersing device, preferably between the outlet of the dispersing device and the branch point from which the return line extends.

A density measuring device and / or a pressure measuring device and / or a temperature measuring device may be located upstream of the dispersing device, preferably between the feed pump and the inlet of the dispersing device.

Between the outlet of the dispersing device and the metering device, paths of two parts of the stream may be formed, the path of the first part of the stream being connected to the first inlet of the mixing head and the path of the second part being connected to a feeder supplying additives such as dyes and a static mixing device, and connected to the second inlet of the mixing head.

A static device may have a central channel or passage and mixing fingers arranged diagonally from top to bottom.

The present invention also relates to a foamed meat or fish product containing chopped meat or fish and vein-like components of connective tissue, such as, in particular, tendons and / or ligaments, and / or connective tissue membranes, vein-like components of connective tissues may be partially unshredded. In a sterilized state (heated to a temperature of from 110 ° C to 130 ° C for a period of time from 10 to 50 minutes), the meat product preferably contains medium sized gas bubbles from 0.1 to 7 mm, more preferably from 0.2 mm to 3 mm and even more preferably from 0.3 to 2 mm and essentially from 0.4 to 0.9 mm. Preferably, the meat product has a dry matter weight ratio of vein-like components of connective tissue longer than 0.3 mm from 0.10 wt.% To 20 wt.%, Essentially from 0.11 wt.% To 10 wt.%, From 0 , 12 wt.% To 5 wt.% Or from 0.13 wt.% To 3 wt.%, As determined by washing using a sieve with a mesh size of 0.3 mm

The meat product may contain unmilled pieces of meat ranging in size from 3 to 20 mm.

Additionally, the meat product may contain additives such as water, fat, oil, salt, emulsifiers, spices, gels, plant components, leaves or dietary fiber, vegetables, cereals, starch, hydrocolloids, proteins, minerals, colorants and preservatives in powdered or ground form

The present invention will now be described with reference to the embodiments shown in the drawings, in which:

Figure 1 - device according to a variant of the invention,

Figure 2 is a view in section of a dispersing device according to the first embodiment,

Figure 3a is a cross-sectional view of a dispersing device according to a second embodiment,

Fig. 3b is a schematic view of a dispersing device according to a second embodiment,

Fig. 3c is a cross-sectional view of the dispersing device of Fig. 3b;

Fig.3d is a perspective view of the rotor of the dispersing device of Fig.3b,

Figure 4 - details and gas supply to the dispersing device,

5 a-d are views of a static element for mixing,

6 is a cumulative frequency distribution of the size of the gas bubbles in the foamed sterilized meat product and

7 is a detailed distribution of gas bubbles.

Next, the method and apparatus of the present invention will be described in more detail with reference to the apparatus for producing the meat product of FIG. 1, which is given as an illustrative example, and which contains gas bubbles or foamed.

The meat (and / or fish) for processing of the present invention is served chilled or frozen in a grinding device 2, in which grinding is carried out to a size that makes it possible to obtain a foamed product. It is suitable to grind to a size of less than 3 mm, preferably less than 1 mm, less than 0.5 mm or less than 0.1 mm. During processing, the present meat and bone fibers can be crushed to the above sizes. However, since tendons, ligaments, braiding connective tissue membranes and similar elements are very difficult to grind due to their structure and strength, they may remain weakly crushed or not crushed among the crushed meat.

In the context of the present invention, in addition to the vein-like components of the connective tissue, such as tendons and / or ligaments, which are in any case present in the processed meat or fish, additional ones, for example, obtained during the processing of meat products, from which the components of the connective tissues are removed, can be added. such as tendons or ligaments.

Next, an exemplary composition for producing a foamed meat product will be explained. Part of the meat and offal of animal origin, in particular poultry liver, poultry stomachs, poultry meat separated from the separator, pork stomachs, pork lung, comprise from about 45 to 55 wt.%, Essentially 52 wt.%. Water is added in a proportion of about 30 to 40 wt.%, Essentially 36 wt.%. Emulsifiers and salt are also added. First, the pump 4 moves the chopped meat in the mixer 6, to which the required additives are added depending on the composition and mixed with the meat. Examples of such additives include additives such as water, fat, oil, salt, ice, emulsifiers, spices, gels, plant components, leaves, dietary fiber, vegetables, cereals, starch, hydrocolloids, proteins, minerals, colorants and preservatives in powdered or unmilled form.

The second pump 12 moves the meat product further into the fine grinder 14, which at the same time forms an emulsion.

After the mixture leaves the emulsifying device 14, where an additional pump 12 is used, the gas foaming the meat preparation is fed through the gas inlet 16. In principle, any gas suitable for use in food products, such as helium, hydrogen, can be used. , nitrogen, air, oxygen, argon, NH ₃ , N ₂ O, CO ₂ and the like, these gases are especially suitable if both are inert, that is, substantially free of oxygen and have low solubility in water or in a foaming meat product. Nitrogen has a significantly lower solubility in water than CO ₂ , and this is a fundamental point.

A gas supply device, in the description of the present invention, for example, a variable pressure adsorption device 18 (FIG. 4), supplies nitrogen under pressure through an air purification filter, a pressure reducing valve 20, a flow meter 22, a needle valve 24, a shutoff valve 26, and a safety valve 28 to the gas inlet 16, where the gas is metered into the chopped and emulsified meat product.

The gas / meat mixture is delivered to a dispersing device 30, which is a shock wave reactor in which the gas is dispersed into small gas bubbles. The structure and operation of the dispersing device 30 is explained in FIGS. 2 and 3.

Figure 2 - dispersing device 30 (shock wave reactor) according to the first embodiment of the invention, and Figure 3 - various types of dispersing device according to the second embodiment, consisting essentially of a cylindrical chamber 32, closed on all sides, in which the rotor 34 with the possibility of rotation around the axis of rotation 36. The rotor 34 represents a similar cylinder located at a distance from all the walls around the circumference and the ends of the chamber 32 so that the space forms a path (free volume of the chamber) filled with the processed mixture Sue gas / meat.

Along the circumference of the rotor 34 there are radially rows of bored holes 40, which in a known manner lead to the formation of shock waves and cavitation bubbles, which are destroyed and, thus, finely disperse the supplied gas. The dispersion process is shown in FIG. 2, the feed gas represents relatively large bubbles 42, while the effluent contains finely dispersed gas bubbles, which are schematically shown in FIG. 2.

Cavitation bubbles generated during fracture, mainly inside bore holes 40, result in extremely strong shear and shock waves, resulting in not only a substantially fine dispersion of the supplied gas, but also a relatively uniform size distribution, or limited variability size distribution of gas bubbles formed.

When the dispersing device 30 starts up or resumes operation, a product of a given quality cannot be obtained immediately, but experience has shown that it is enough that from about 1 to 2, preferably 1.5, the free volume of the chamber of the dispersing device is passed through the dispersing device before reaching a stable working condition. To avoid marriage, such as waste, the material obtained during an initial period that does not meet the requirements is provided with a return line 44 and optionally an additional pump 12 through which the material can circulate through the dispersing device 30. The cooling device 46 ensures that the heat introduced dispersed into the product 30; due to the content of gas bubbles, heating the product is undesirable, and also that emulsified fats will remain mostly solid. Suitable temperatures are less than 30 ° C, preferably less than 25 ° C, 20 ° C, 17 ° C, 15 ° C, 12 ° C, or 2 ° to 8 ° C, essentially 5 ° C. During the recirculation process, neither gas nor meat product is supplied to the product.

The material exiting the dispersing device 30 can be recycled not only during the start-up process, but also, if necessary, in the event of a delay in filling the space, thus there is no need to turn off the dispersing device in such cases. In particular, in this case, it is possible to cool the recycled material with a cooling device 46.

In addition, it is possible to position the buffer container in any convenient place downstream of the dispersing device 30, such as after the mixing head 82 or immediately before the filling head 94, which allows a certain amount of foamed meat or fish product, such as 10, 20, 50 or 100 times of the amount provided for filling into the container, so that the corresponding number of containers can be filled from the buffer container. Since the performance of the dispersing device, as a rule, cannot be precisely adjusted, the flow of material that is filled through the filling head 94 is averaged over time, it is possible that the dispersing device 30 worked cyclically until the buffer container is full, then it is turned off and on again, only when the buffer container is empty to a specified residual level, such as 5% or 10% capacity.

Two branches 52, 53 are provided downstream of the outlet 50 from the dispersing device 30, the first branch 52 leading to the cooling device 46, and the path of the first part of the stream 54 and the path of the second part of the stream 56 exit the second branch 53. The path of the first part of the stream 54 may be closed by a shutoff valve.

In an illustrative example, an inlet 60 for additives is provided in the path of the second part of stream 56, into which dye is supplied by an attached dosing pump 62. Alternatively, any other additive, for example vegetable or cereal paste, gels, jelly on broth, can be introduced , gravy, dairy products, hydrocolloids, starch, proteins, minerals, colorants and preservatives, and / or a meat or fish emulsion or suspension containing pieces of meat or fish dispersed therein.

Behind the inlet 60 is a static mixing device 64, which is equipped with a series of static mixing elements 66. Figure 7 (may Figure 5) shows a static mixing element 66 in various forms, the mixing element essentially consists of a long cylindrical pipe with mixing surfaces 68 mounted radially and axially inside and installed between them by mixing fingers 70.

With sufficient performance, a good mixing effect is achieved, so previously added additives are mixed with the foamed meat product. With low productivity, a dispersing effect occurs. Due to the location along the downstream of the inclined mixing surfaces and mixing fingers, the thread-like components of the foamed meat product, in particular the tendons, ligaments and the like contained therein, can pass through the mixing elements without difficulty and do not cause blockages. Preferably, the mixing elements 66 are installed in series, in particular at an angle of 90 ° to each other, as can be clearly seen from the arrangement of the positioning protrusions 72 and the corresponding arrangement of the positioning recesses 74 located at an angle of 90 ° to each other, which are axially located at the respective ends of the mixing elements and to which two adjacent mixing elements can be connected by precise fit.

The path of the first part of the stream 54 is connected to the first inlet 80 of the mixing head 82, while the path of the second part of the stream 56 is connected to the second inlet 84 of the mixing head 82.

In the process, it can be ensured that the amount of 50% to 95%, such as 85%, of the material leaving the dispersing device 30 passes along the path of the first part of the stream 54, while the rest of the stream passes along the path of the second part of the stream 56 and through a static mixing device 64.

A filling head 94, located after the mixing head 82, serves as a metering device. In the context of the present invention, it is proposed that the material exiting the dispersing device 30 enters the filling head 94 through a non-return valve 95 and a static mixing device 64. The location of the non-return valve 95 has the advantage of being located upstream of the dispersing device 30 due to which can be maintained at a specific minimum pressure, for example at least 1.5 bar or a pressure of 2 to 2.5 bar. At least one pressure sensor 98 and a density measuring device 97 are designed to guarantee, as far as possible, an overpressure in the filling head 94 of from about 0.5 to 6 bar, preferably from 1 to 4 bar, and more preferably from 1.5 to 3 bar for moving material. The reason this is so important is the gas content, in certain cases the foam should not be exposed to vacuum as much as possible in order to avoid the effect of gas bubbles on the structure.

Alternatively, a conventional filling device may be installed downstream of the mixing head with a receiving device and a dispersion station, where material comes from the mixing head, optionally comes in a metered amount and comes out in metered quantities.

Below the filling head there are scales, with which they monitor the filling of the container 102 and stop the filling process. Downstream of the filling head is a metering device 106 for lumpy additives. After it are located closing, hermetically sealing and sterilizing devices.

After filling part of the available volume of the container 102, for example, from 70 wt.% To 90 wt.% With foamed meat product, the remaining available volume or part of it can be filled with lumpy additives such as vegetables, fruits, cereals, pieces of meat, offal from processing animals in a slaughterhouse, meat analogues, fish slices, fish analogues, surimi, egg slices, fruit slices, nuts or nuts.

The present invention is suitable for implementing various product concepts, such as a) meat or fish foamed product without additives, b) meat foamed product with added vegetables and / or cereals, c) meat foamed product with added vegetable or cereal pastes introduced to create marble a pattern with a density of about 1 g / ml, d) a meat foam product mixed with pieces of meat, offal from processing animals in a slaughterhouse and / or meat analogs (large pieces), e) a meat foam product with a piece and meat and / or meat analogs, arranged in layers at the top or bottom, f) meat foam product with gel / jelly layers on meat or fish broth that also contains pieces of meat or meat analogue, pieces of vegetables or cereals, g) meat foamed product with pieces of meat, pieces of vegetables or analogues of meat in gravy, located in layers at the top or at the bottom, h) meat foamed product containing pieces of eggs mixed with it or located in layers at the top or at the bottom, possibly in gravy or in gel / jelly on meat or fish broth, i) a meat foamed product containing separate food products mixed with it or arranged in layers at the top or bottom, possibly in gravy or gel / jelly, on meat or fish broth (separate food products: meat or offal of animal origin , dairy products, eggs and egg products, oils and fats, yeast, fish and fish offal, cereals, vegetables, waste products from plant products, vegetable protein extracts, minerals, sugar, fruits, nuts, seeds, seaweed and molluscs and crustaceans, insects, bakery products).

One further developmental method for determining connective tissues in fresh meat is the method described by Strange and Whiting (Strange ED, Whiting, R. C, "Effects of added connective tissues on the sensory and mechanical properties of restructured beef steaks", Meat Science 27, (1990) pp. 61-74), determination of connective tissue content even in heat-treated foamed fish / meat products.

MATERIALS:

1. Stainless steel analytical sieve (0.300 mm), Retsch.

2. 2000 g of a 15% solution of H ₃ PO ₄ (20 ° C, pH 1; 1.5 MH ₃ PO ₄ ).

3. 1000 g of a 5% solution of NaOH (20 ° C, pH 12.2; 1.25 M NaOH).

4. Distilled water (20 ° C) for washing solid samples on an analytical sieve.

5. Mixer “3MIX 7,000”, Krups, mixing element: whisk for beating eggs.

6. Colloidal mill MK / MKO, IKA magic LAB, IKA GmbH & Co. KG, speed = 12000 rpm, 450 ° installation angle (1 [1/4] rotates on the installation ring: radial clearance = 0.398 mm.

7. Laboratory analytical balance, Sartorius.

8. Drying chamber T 6030, Heraeus Thermo Scientific.

9. Desiccator.

METHOD:

1. Determination of dry mass (DM in%) of the sample (at 104 ° C upon reaching constant weight).

2. Grind / mix about 50-55 g of the sample (exact mass P) with 100 ml of water for 30 s with a hand mixer at level 1 when using a whisk for beating eggs.

3. Grinding the suspension using the IKA colloid mill colloid mill: - IKA MK / MKO (radial clearance 0.398 mm 1 [1/4] rotation); washing the colloidal mill with water.

4. Separation of solid particles using stainless steel sieves with a mesh size of 0.30 mm.

5. Extract solids / residue for 5 hours in 500 ml of NaOH solution (with stirring).

6. Separation of solid particles using a stainless steel sieve with a mesh size of 0.30 mm. Rinse the caustic soda remaining on the sieve with water.

7. Immersion of the sieve with residues in phosphoric acid for 60 seconds.

8. Rinsing the sieve with water.

9. Dry the sieve at a temperature of 104 ° C until a constant weight is achieved.

10. Weighing the dry mass remaining on the sieve with a mesh size of 0.30 mm

11. Results:

Proportion of fibrous connective tissue [> 0.30 mm; %] = ((R) × 100) / ((DM in%) × (P)).

The number of connective tissues found in this way in foamed meat products before and after sterilization:

Table 1 Hard fibers and hard connective tissues, as determined by washing using a sieve with a mesh size of 0.3 mm (given wt.% Dry matter foamed meat / fish product of the present invention) Extraction rates of fibers and hard connective tissue after sterilization Before sterilization After sterilization After sterilization Foamed meat / fish product Average Reliability 95% Average Reliability 95% Average [%] ± [%] [%] ± [%] [%] With trout 10.56 2.65 1.13 0.29 10.71 With salmon 6.75 0.42 0.89 0.36 13,20 With beef 6.70 0.83 1.18 0.27 17.67 With chicken 7.19 1.15 0.73 0.14 10.13

After sterilization, lower rates of the remaining vein-like components of the connective tissues are constantly obtained, since the vast majority of the collagen membranes and the like decompose into water-soluble gelatin during the sterilization process. This method allows very well defined tendons.

table 2 Hard fibers and hard connective tissues, as determined by washing using a sieve with a mesh size of 0.3 mm (given wt.% Dry matter foamed meat / fish product of the present invention) Extraction rates of fibers and hard connective tissue after sterilization Before sterilization After sterilization After sterilization Average Reliability 95% Average Reliability 95% Average [%] ± [%] [%] ± [%] [%] Chicken liver 0.137 0,054 0.017 0.012 12,42 Pork lung 8,504 0.604 1,177 0.651 13.84 Mechanical boned turkey meat 2,516 0.247 0,100 0,025 3.96 Pork stomachs 7,081 2,822 0.678 0.349 9.57 Cattle lung 12,075 1,918 2,492 1,148 20.64 Chicken stomachs 7,321 1,761 0.913 0.341 12.47 Chopped trout 3,626 0.328 0.381 0.136 10.51 Chopped salmon 4,740 0.344 0.388 0.117 8.19 Duck meat 0.953 0.160 0,090 0.013 9.42

Table 2 shows the quantities and rates of extraction of the vein-like components of the connective tissues for various types of meat.

The high proportion of large connective tissues (larger than 0.30 mm) before foaming shows how necessary it is to use a method that processes at high viscosity, despite fibers or pieces, and which guarantees a fine distribution of gas.

6 and 7 show a cumulative frequency distribution and a detailed distribution of gas bubbles.

The diameter of gas bubbles of equal volume d 3.2 in a sterilized foam is in the range of about 20-2000 μm. The average diameter is about 0.73 mm.

The Reynolds number, when mixed with or dispersed by other pumped components into the foam, is in the range of 0.0010 <Re <0.0150.

Pumped component (vegetable paste): 0.0023 <Re <0.0051.

Average Re at the point of mixing: 0.0140 <Re <0.3000.

Fluctuations are associated with the formation of an average velocity: in one case, the average velocity is determined by mass, and the second calculation is made above the surface of the flow.

Information on the compositions:

Example 1: Foamed meat / fish product (lot size 80 kg)

Mixture of vitamins / minerals / top dressing: 1.80%

Emulsifiers (individually or in combination of substances according to the list of emulsifiers for feed products given in Community Register of Feed Additives pursuant to Regulation (EC) No 1831/2003, Appendices 3 & 4, Annex: List of additives (status: Released May 21, 2010 ) ”1.00%

Powdered vegetable fiber (SBP, cellulose) 3.00%

Hydrocolloid 0.20% (e.g. CMC carboxymethyl cellulose alone or in combination of substances according to the list of feed additives in Community Register of Feed Additives pursuant to Regulation (EC) No 1831/2003, Appendices 3 & 4, Annex: List of additives (status: Released 21 May 2010) »

Powdered Pork Blood Plasma 2.00%

Separated turkey meat 5.00%

Chicken stomachs 6.00%

Pork stomachs 12.00%

Chicken Liver 14.00%

Pork lung 15.00%

Water 40.00%

Information on the method:

All meat is frozen (-18 ° C) and crushed to about 20 × 20 mm.

In the paddle mixer:

Stage 1: mixing meat with minerals for 3 minutes.

Stage 2: add half water (30 ° C) and mix for 2 minutes.

3rd stage: adding the remaining dry ingredients, rotation for 1 minute in each direction.

4th stage: adding an emulsifier and the rest of the water.

Before emptying, the mixture is stirred for about one minute to drain. The total mixing time is about 10 minutes. Next, the meat mixture having a temperature of about + 2 ° C is emulsified in an emulsification device using a combination of blades and 1.5 mm perforated discs. The mixture has a temperature of about 5 ° C.

The mixture is then moved at a flow rate of 2.2 kg / min with the addition of 2.2 L nitrogen or air under pressure through a shock wave reactor (e.g., HydroDynamics, Rome, Georgia, US). The rotor speed is 1800 rpm. The rotor diameter is 304.8 mm and a width of 50.75 mm. Around the circumference are 2 parallel rows of holes, each with 30 holes. The individual holes have a diameter of 18.8 mm and a depth of 50 mm. The volume of the hole is 13.5 ml. The distance between the circumference of the rotor and the fixed housing is 1/4 "= 6.4 mm.

The temperature of the foam thus obtained is: 32.0 ° C. At this temperature, the foam can be immediately filled under the control of gravimetry, volumetry or pressure.

After filling the foam in a suitable container (can, bowl, bag), the latter is hermetically sealed and subjected to thermal sterilization (T> 110 ° C) to obtain a stable product (completely preserved) that can be stored at room temperature for at least 2 years . The stable foamed product is characterized by a homogeneous distribution of gas bubbles, moist, shiny, with a firm foam texture and a high degree of acceptance by pets.

Example 2: Foamed meat product with fish (lot size 80 kg)

Mixture of vitamins / minerals / top dressing: 2.00%

Emulsifiers (individually or in combination of substances according to the list of emulsifiers for feed products given in Community Register of Feed Additives pursuant to Regulation (EC) No 1831/2003, Appendices 3 & 4, Annex: List of additives (status: Released May 21, 2010 .) ”1.00%

Powdered plant fiber (SBP, cellulose) 1.30%

Hydrocolloid 0.20% (as in example 1)

Porcine Powder Plasma 1.50%

Separated turkey meat 5.00%

Chicken stomachs 6.00%

Pork stomachs 12.00%

Chicken Liver 13.00%

Pork lung 13.00%

Salmon Offal 7.00%

Water 38.00%

Information on the method:

All meat is frozen (-18 ° C) and crushed to about 20 × 20 mm.

In the paddle mixer:

Stage 1: mixing meat with minerals for 3 minutes.

Stage 2: add half water (30 ° C) and mix for 2 minutes.

3rd stage: adding the remaining dry ingredients, rotation for 1 minute in each direction.

4th stage: adding an emulsifier and the rest of the water.

Before emptying, the mixture is stirred for about one minute to drain. The total mixing time is about 10 minutes. Next, the meat mixture having a temperature of about + 2 ° C is emulsified in an emulsification device using a combination of blades and 1.5 mm perforated discs. The mixture has a temperature of about 5 ° C.

The mixture is then moved at a flow rate of 2.0 kg / min with the addition of 2.0 L of nitrogen or air under pressure through a shock wave reactor (e.g., HydroDynamics, Rome, Georgia, US). The rotor speed is 2200 rpm. The rotor diameter is 266 mm and a width of 50.75 mm. Around the circumference are 2 parallel rows of holes, each with 24 holes. The individual holes have a diameter of 18.8 mm and a depth of 50 mm. The volume of the hole is 13.5 ml. The distance between the circumference of the rotor and the fixed housing is 1/4 "= 6.4 mm.

The temperature of the foam thus obtained is: 31.0 ° C. At this temperature, the foam can be immediately filled under the control of gravimetry, volumetry or pressure.

After filling the foam in a suitable container (can, bowl, bag), the latter is hermetically sealed and subjected to thermal sterilization (T> 110 ° C) to obtain a stable product (completely preserved) that can be stored at room temperature for at least 2 years. The stable foamed product is characterized by a homogeneous distribution of gas bubbles, moist, shiny, with a firm foam texture and a high degree of acceptance by pets.

Example 3: Foamed meat product with fish (lot size 80 kg)

Mixture of vitamins / minerals / top dressing: 2.70%

Emulsifiers (individually or in combination of substances according to the list of emulsifiers for feed products given in Community Register of Feed Additives pursuant to Regulation (EC) No 1831/2003, Appendices 3 & 4, Annex: List of additives (status: Released May 21, 2010 ) ”1.00%

Powdered vegetable fiber (SBP, cellulose) 3.00%

Hydrocolloid 0.30% (as in example 1)

Powdered Pork Blood Plasma 2.00%

Separated turkey meat 4.00%

Chicken stomachs 6.00%

Pork stomachs 11.00%

Chicken Liver 13.00%

Pork lung 12.00%

Trout offal 6.00%

Water 39.00%

Information on the method:

All meat is frozen (-18 ° C) and crushed to about 20 × 20 mm.

In the paddle mixer:

Stage 1: mixing meat with minerals for 3 minutes.

Stage 2: add half water (30 ° C) and mix for 2 minutes.

3rd stage: adding the remaining dry ingredients, rotation for 1 minute in each direction.

4th stage: adding an emulsifier and the rest of the water.

Before emptying, the mixture is stirred for about one minute to drain. The total mixing time is about 10 minutes. Next, the meat mixture having a temperature of about + 2 ° C is emulsified in an emulsification device using a combination of blades and 1.5 mm perforated discs. The mixture has a temperature of about 5 ° C.

The mixture is then moved at a flow rate of 2.0 kg / min with the addition of 2.0 L of nitrogen or air under pressure through a shock wave reactor (e.g., HydroDynamics, Rome, Georgia, US). The rotor speed is 1,500 rpm. The rotor diameter is 203 mm and a width of 50.75 mm. Around the circumference are 2 parallel rows of holes, each with 18 holes. The individual holes have a diameter of 18.8 mm and a depth of 50 mm. The volume of the hole is 13.5 ml. The distance between the circumference of the rotor and the fixed housing is 1 "= 25.4 mm.

The temperature of the foam thus obtained is: 21.0 ° C. At this temperature, the foam can be immediately filled under the control of gravimetry, volumetry or pressure.

After filling the foam in a suitable container (can, bowl, bag), the latter is hermetically sealed and subjected to thermal sterilization (T> 110 ° C) to obtain a stable product (completely preserved) that can be stored at room temperature for at least 2 years. The stable foamed product is characterized by a homogeneous distribution of gas bubbles, moist, shiny, with a firm foam texture and a high degree of acceptance by pets.

The following permitted supplements may be used:

Emulsifiers for feed products listed in: “Community Register of Feed Additives pursuant to Regulation (EC) No 1831/2003, Appendices 3 & 4, Annex: List of additives (status: released May 21, 2010)”

EC No. Additives: Emulsifiers

E 322 Lecithins

E 432 Polyoxyethylene (20) sorbitan monolaurate

E 433 Polyoxyethylene (20) sorbitan monooleate

E 434 Polyoxyethylene 20) sorbitan monopalmitate

E 435 Polyoxyethylene (20) sorbitan monostearate

E 436 Polyoxyethylene (20) sorbitan tristearate

E 471 Mono and diglycerides of edible fatty acids

E 472 Mono and diglycerides of edible fatty acids transesterified:

a) acetic acid

b) lactic acid

c) citric acid

d) tartaric acid

e) monoacetyl and diacetyl tartaric acid

E 473 Sugar esters (sucrose and food fatty acid esters)

E 474 Sugar glycerides (a mixture of esters of sucrose and mono and diglycerides of edible fatty acids)

E 475 Polyglycerol esters of edible fatty acids

E 477 Propylene glycol monoesters (1,2-propane diol) and edible fatty acids, individually or together with diesters

E 480 Stearyl-2-lactyl acid

E 481 Sodium stearyl lactyl-2-lactate

E 482 Calcium stearyl lactyl-2-lactate

E 483 Stearyl tartrate

E 484 Polyethylene glycol glycerin ricinoleate

E 487 Polyethylene glycol ester of soybean oil fatty acids

E 488 Polyethylene glyceride fatty acid solid fat

E 489 Ether of polyglycerol and alcohols obtained by reduction of oleic and palmitic acids

E 491 Sorbitan Monostearate

E 492 Sorbitan tristearate

E 493 Sorbitan monolaurate

E 494 Sorbitan monooleate

E 495 Sorbitan monopalmitate

E 496 Polyethylene glycol 6000

E 497 Polymers of polyoxypropylene-polyoxyethylene (M.G. 6,800-9,000)

E 498 Incomplete polyglycerol esters of polycondensed fatty acids of castor oil

Thickening and gelling agents for feed products are given in: “Community Register of Feed Additives pursuant to Regulation (EC) No 1831/2003, Appendices 3 & 4, Annex: List of additives (status: released May 21, 2010)”

EC No. Additives:

E 400 Alginic acid

E 401 Sodium Alginate

E 402 Potassium Alginate

E 403 Ammonium Alginate

E 404 Calcium Alginate

E 405 Propylene glycol alginate (1,2-propane diol alginate)

E 406 Agar Agar

E 407 Carrageenan

E 410 Carob seed flour

E 411 Tamarind seed flour

E 412 Guar seed flour, guar gum

E 413 Gum tragacanth

E 414 Gum Arabic

E 415 Xanthan gum

E 418 Gellan Gum

E 440 Pectins

E 460 Microcrystalline cellulose

E 460 (ii) Powdered cellulose

E 461 Methyl cellulose

E 462 Ethyl cellulose

E 463 Hydroxypropyl cellulose

E 464 Hydroxypropyl methylcellulose

E 465 Methyl cellulose

E 466 Carboxymethyl cellulose (carboxymethyl cellulose ester sodium salt)

E 470 Sodium, potassium or calcium salts of edible fatty acids, individually or in a mixture, obtained both in the form of edible fats and in the form of distilled edible fatty acids

E 486 Dextran

E 498 Incomplete polyglycerol esters of polycondensed fatty acids of castor oil

E 499 Cassia gum

LIST OF CONVENTIONS

2 Shredder

4 First pump

6 mixer

8 Second pump

12 Third pump

16 Gas inlet

18 Device for adsorption at variable pressure

20 pressure regulator

22 feed meter

24 needle valve

26 shut-off valve

28 Pressure relief valve

30 Dispersing device

32 camera

34 Rotor

36 axis of rotation

40 Bore Holes

42 gas bubble

44 Return line

46 Cooling device

50 Outlet

52 forking

54 Path of the first part of the stream

56 Path of the second part of the stream

60 inlet

62 dye dosing pump

64 Static mixing device

66 Static mixing element

68 Mixing surface

70 mixing fingers

72 Oriented projection (Positioning projection)

74 Oriented recess (Positioning recess)

80 first inlet

82 mixing head

84 second inlet

94 filling head

95 check valve

97 Density measuring device

98 pressure sensor

102 container

106 dispensing device

Claims (11)

1. A method of obtaining a foamed meat or fish product, comprising the steps of:
- supplying pumpable raw material containing chopped meat or fish and vein-like components of connective tissues to a dispersing device (30) having a chamber (32) and a cylindrical rotor (34) located in it having rows of cavities (40) around the circle to create cavitation
- gas supply to the dispersing device (30),
- processing in the dispersing device (30), with the creation of cavitation and dispersion by the supplied gas, of the living-like components of the connective tissues supplied through the chamber (32), with the production of a foamed meat or fish product containing the living-like components of the connecting tissues and having a density of from 0.3 to 0.95 g / ml, and
sterilization of the foamed product at a temperature of at least 110ºC for at least 10 minutes. 2. The method according to p. 1, characterized in that the additives, such as water, fat, oil, salt, emulsifiers, spices, gels, plant components, leaves or dietary fiber, vegetables, cereals, starch, hydrocolloids, proteins, minerals , dyes and preservatives, in ground or non-ground form, are metered into the raw material before or after it enters the dispersing device (30). 3. The method according to p. 1, characterized in that before entering the dispersing device (30) the raw material has a temperature of from 2 ° C to 8 ° C, essentially 5 ° C. 4. The method according to any one of paragraphs. 1-3, characterized in that the additive is added to part of the flow of the obtained meat product after leaving the dispersing device (30) and passed through a static mixing device (64), after leaving the static mixing device (64), a part of the stream can be fed together with another part of the stream of the obtained meat product into the mixing head (82), thereby obtaining partial branches of the material stream having a different composition. 5. The method according to any one of paragraphs. 1-3, characterized in that essentially in case of a delay in the filling process, the resulting meat product exiting the dispersing device (30) is circulated through the cooling device (46) to the inlet of the dispersing device (30). 6. The method according to any one of paragraphs. 1-3, characterized in that during operation of the metering device (30) the buffer container is filled with foamed meat or fish product, and the metering device (30) no longer works after filling the buffer container to a predetermined level, the foamed meat or fish product is removed from the buffer container to fill the containers and after reaching a predetermined level of emptying the buffer container, the dosing device (30) is turned on again, and the buffer container is filled again until the specified level is reached ny. 7. A device for producing a foamed meat or fish product, comprising a dispersing device (30) having a chamber (32) and a cylindrical rotor (34) located therein, having cavities (40) located around its circumference to create cavitation, and a feed pump ( 12) connected to the inlet of the dispersing device (30), and the gas supply device (18) is located between the feed pump (12) and the inlet, the device comprising a return line (44) extending from the outlet (50) of the dispersing device mouth oystva (30) to the inlet, and a cooling device (46) disposed along the return line (44). 8. The device according to claim 7, characterized in that the paths of two parts of the stream (54, 56) are formed between the outlet (50) of the dispersing device (30) and the metering device (94), and the path for the first part of the stream (54) is connected with the first inlet (80) of the mixing head (82), and the path of the second part of the stream (56) contains a feeder for additives such as dyes, and a static mixing device (64) is connected to the second inlet (84) of the mixing head (82) ) 9. Foamed meat or fish product, including chopped meat or fish and vein-like components of connective tissues, obtained by the method according to any one of paragraphs. 1-6. 10. The product according to p. 9, characterized in that the meat or fish product is sterilized and has an average size of gas bubbles from 0.1 to 7 mm, or from 0.2 mm to 3 mm, or from 0.3 to 2 mm , or from 0.4 to 0.9 mm. 11. The product according to p. 10, characterized in that the meat or fish product has a weight content, on a dry matter basis, of the living-like components of connective tissues with a length of more than 0.3 mm from 0.1 weight. % to 20 weight. %, essentially from 0.11 weight. % to 10 weight. %, from 0.12 weight. % to 5 weight. % or from 0.13 weight. % to 3 weight. %

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