SE437112B - FEED PRODUCT WITH A YELLOW OR THICKENED WATER PHASE - Google Patents

Description

10 40 ' 7811534-2 2 available in enormous quantities. For example, in the state of Florida, USA, during 1972-73 about 600,000 tons dried citrus waste, the main part of which was used as animal lining. The citrus waste is formed during the extraction of fruit juice from oranges, lemons and other citrus fruits and consists of peel and pulp, which make up about 40-60% of the whole fruit. Although a small part of the shell is dried and used in manufacturing pectins with high and low methoxyl content, the skin was used the udder part as animal feed, as no other suitable use has been found turning area of the material. Especially orange peel creates problems for the pectin manufacturer due to its difficulty to filter and have high levels of enzymes, which attack the tin molecules.

Wilson (U.S. Pat. No. 2,132,065) has for about 30 years described a method of preparing a crude, alkaline, row of pectate mass, but this product does not appear to have received any major sales and no manufacturing is currently occurring.

The pectin substances are complex, colloidal carbohydrate derivatives, which occurs in or is produced by plants. They consist mainly of gene of polymers of M-D-galacturonic acid, although small amounts of essential sugars, such as rhamnose, xylose and gulos, may be present in 'the polygalacturonic acid main chain itself or as side chains.

The carboxyl groups of the polymers can be esterified with methyl groups in to a greater or lesser extent and non-esterified groups can partially or completely neutralized by one or more ba- looks. The water-insoluble pectin substance present in plants is known as protopectin and, in the case of limited hydrolysis, tin acids, which contain a significant amount of methyl ester groups, and pectins, which are the water-soluble pectic acids which have ability to form gels with sugar and acid under suitable conditions looks. Pectic acid is the term used for colloidal polygamous lacturonic acids, which are substantially free of methyl ester groups per and formed by substantially complete hydrolysis of others pectin substances.

The gelling properties of the pectin substances depend to a decisive degree how much of the galacturonic acid residues is methoxylated. In a 7811534-2 with methyl groups completely esterified material, ie with a degree of esterification (DE) of 100%, the methoxyl content is about 15% by weight.

Those in trade at present available pectins, which were used for to form gels, can be divided into two groups: Pectins with a high methoxyl content with a degree of esterification above 50%, which form gels of the traditional marmalade type.

Pectins of this kind only form gels at pH values below 3.5 and in the presence of substances which are considered to have a dehydrating effect on the pectin molecule. Sugar levels above 60% used were usually used to achieve this, although such associations alcohol or glycerol could also be used. Pek- tins with high methoxyl content were used primarily as gel formers in preserves and confectionery. 2. So-called low-methoxyl-containing pectins, in which 20 and 40% of the galacturonic acid residues are esterified. Pekti- of this kind can form gels within a wider pH range in absence of sugar, but they require the presence of divalent alkalis ka earth metal ions. They have their greatest stability within the pH the range 4.0-4.5, especially when the pectin gel is subjected to heat treatment (see British Patent Specification 814 549). Pectins low methoxyl content has been used as a gelling agent in such foods. substance products, such as dietary jams and fruit-milk-desserts ter. Commercially available low methoxyl-containing pectins are produced are usually read by pectins with a high methoxyl content, either by action with acids for very long periods of time or through impact of ammonia in alcoholic systems, In the latter case the pectin product formed will contain some lacturonic acid residues, in which the carboxyl groups have been transferred to amide groups.

In some cases, it is desirable to produce gelled or preformed thickened food products at virtually neutral pH, which have undergone heat treatment to be pasteurized or sterilized. The desired gel structure may vary from one tightly jelly to a viscous sauce. Such products consist of primarily meat or fish, but they can also consist of of vegetables or other foods. It has proved impossible 7811534-2 1. ~ o 4 to produce sufficiently thickened or gelled under the said heat treatment and pH conditions things to use pectins with high methoxyl content or pectins with methoxyl contents of 20-40%. One of the reasons for this is considered to be that pectins of these types are depolymerized at high temperatures and neutral pH values and thereby they lose their gelling properties creates.

It has now been found that if pectin substances are used, in which less than 20% of the carboxyl groups are methylated, and less than 10%, the molecule appears to have sufficient heat stability to maintain their gelling or thickening properties of the products at neutral or virtually neutral added pH values after heat treatment. Such substances can therefore be used as gelling or thickening agents or binders in pasteurized, sterilized, preserved or otherwise heat-treated food products.

For the sake of simplicity, pectin substances with an esterification degree lower than 20% to be hereinafter referred to as "pectate", which term thus includes not only the ideal case, then mainly no methoxyl groups are present but also pectates with a pre- degree of esterification of up to 20%. The production of pectate by cold alkaline hydrolysis of protopectin has been described by Wilson in U.S. Patent 2,132,065.

The present invention thus relates to a pet food product, hereinafter also referred to as food composition, consisting of edible, solid ingredients enclosed in an aqueous phase, which has thickened or gelled with the aid of a pectin substance with an esterifying degree below 20% and preferably below 10%. The invention is particularly significant in the case of thickening or gelling almost neutral, meat-containing products, namely about the pH range 5-8.5 and in particular 6.0-7.5. Such compositions are pasteurized or sterilized usually in heat and they can enclosed in hermetic packaging, such as cans. The may have the stiffness characteristic of a gel or it viscosity and usually the pseudoplastic or thixotropic properties required of thickened products, which describes ves below. 7811534-2 More particularly, the invention relates to a pet food product, comprising grasping the reaction product of a pectate and divalent or trivalent metal ions and with a pH value in the range 5-8.5, which is characterized in that it comprises 5-95% pieces or particles of solid protein food, preferably meat, meat products and meat substitutes, which are bound together in a cohesive gel, composed of the reaction product of metal ions and a pectate or natural pectin raw material with a pectin content of at least 5% on the basis of the weight in the dry state, at the esterification degree of pectin is below 20% and the pectin makes 0.1 to 20% of the dry weight of the feed product.

The pectin substances useful in the present invention finning, includes not only purified or isolated pectates but also natural sources of crude pectin, such as apple, citrus or sugar residues, which if necessary are deesterified, e.g. with using alkali or enzymes, to lower the degree of esterification below 20%. Natural pectin substances must generally be exposed for slow and careful deesterification, for example by alkaline hydrolysis or by any enzyme, such as pectin esterase.

However, time-consuming deesterification is not necessary, if a natural protopectin raw material with a degree of esterification below 20% was used, for example due to the fact that the raw material contains pectin esterase. If raw materials contains such an enzyme, the leaching of this material or its addition to a major substantially neutral food composition before pasteurization or sterilization provide a sufficient according to the invention reduction of the degree of esterification.

Thus, if orange peel is ground to a small particle size and preferably neutralized to pH 7-8 with an alkali, thus as sodium carbonate, for a period of time of e.g. 30 minutes, washed to remove sugars and inappropriate soluble compounds and then dried, the ground product can be used das as a thickening and Qelni fl gsmeåel in k0nSerVera ' the foods. Because the bulk of the orange is aromatic constituents and dyes are present in the surface layer (flave- don), it is appropriate that this surface layer, when treated the shell shall be used for thickening or gelling of 7611534-2 50 um - e products such as meat and fish, are removed before one, while on the other hand the white part of the shell (albedon) which has less characteristic aroma is left. Technical methods for to remove orange flakes from pressed orange halves are described in detail in the literature.

The course of the reaction when the protopectin in the shell is converted to a gelling agent is not fully understood. Although the present invention is not dependent on any theory to be able to appropriate, however, a possible explanation is that enzymes such as is released during the grinding of the orange peel at least in part demethoxylates the pectin molecule, which is probably bound to hemicelluloses and other materials in the protopectin configuration and that the subsequent heat treatment in the home essentially neutral food product, there are additional demethoxylation and solubilization of the pectin. It is true that the resulting pectate then reacts with alkaline earth metal ions in the food product and automotive thickened or gelled system.

Hydrolysis or any other treatment of the pectin substance may do not, of course, cause any excessive reduction in leakage weight, as this_impairs the gelling and thickening properties. It is probable that if the deesterification is carried out res with an enzyme, they may be characteristic of the invention the results are achieved with a higher degree of esterification than if the ring is performed in another way, probably as a result of the sequence-like properties of this type of hydrolysis in to the random removal of methoxyl groups along the chain, which occurs by acid or alkali hydrolysis. This is spe- particularly noticeable in heavier heat treatments, such as in the heating of canned products, and is likely to occur the depolymerization of the pectate under these conditions in less extent, when the material has been deesterified using enzymes.

The degree of esterification can be determined by measuring the methoxyl the content of the material and measurement of its galacturonic acid content. Although a modification of Hinton's saponification procedure commonly used to determine the methoxyl content of the high methoxyl containing pectins, it has been shown that this procedure can yield 50 1811534-2 incorrect results, when the samples examined consist of crude protopectin raw materials, which is probably due to can with other components in the raw material, such as pro- tein.

Both the modified saponification method and a more specific method, based on gas-solids distribution chromatography according to the procedure described by Krop et al. (Lebensm. - Wiss.u. Technol, volym 7, 197Ä, No. 1). Both methods have given similar results for crude low methoxyl topectin material, i.e. it according to the preferred material.

~ Modified saponification method A sample of finely ground, dried material, usually 2 g, sufficient to give a maximum of 0.02 g of methanol, stir with 250 ml water and heated on a boiling water bath for 20 minutes with occasional stirring, after which the mixture is leached with using a high-speed stirrer. The dispersion is cooled ¶3and neutralized to ph.8,4 under-use of a pH electrode to determine the end point, and neutralize the lysis is carried out with 0,1-normal sodium hydroxide. 20.00 ml 0.1-normal NaOH is then added ooh after stirring sheep let it all stand for 20 minutes. 20.00 ml of 0.1-normal HCl and the excess HCl is determined by titration with 0,1- -normal sodium hydroxide solution to the end point pH 8, U below use of a pH electrode to determine the starting point._ Titern = B ml x o, 31ou 74 metmfyl =: avta-tm GSC method 2 g of finely ground, dried material is stirred with 100 ml of water and heated on a boiling water bath for 20 minutes with radical stirring, after which the mixture is leached out with the aid of a high-speed stirrer. The dispersion is cooled to 2000 and 20 ml 1-normal sodium hydroxide solution is added with stirring. 7811534-2 After 20 minutes at 2000, stir 5 ml of 50% concentrated hydrochloric acid and quantitatively increase the volume to 200 ml with added water. The dispersion is allowed to stand for 10 minutes so that may sit down.

The methanol content of the supernatant is then determined gas chromatographically under the conditions described by Krop et al. (as above).

The galacturonic acid content of the sample is determined by repeating the procedure described above up to and including the working step, where the sample is allowed to stand for 20 minutes after the addition of 1 sodium hydroxide, and then 20 ml of concentrated brine are added. acid while stirring. 800 ml of propan-2-ol are added and dispersed. sion is allowed to stand for 30 minutes.

The precipitated solid product is filtered off in a büchner funnel and wash thoroughly with 60% v / v propan-2-ol in water. The the solid is then dispersed in water, 10.0 ml 0.1-normal sodium hydroxide is added and the solid is dispersed with using a quick stirrer. The dispersion is titrated to pH 8, ü with 0.1 normal sodium hydroxide below, using a pH ter. Titern = A ml. ' (A + 10) X 0.970? % galaktUPOnSyPa: ñ? 6ïëïš_Vïíï ~ * % methoxyl content x 625.5 % degree of esterification: z-ššïäEïüF6ñš§šäñäïE_ Pectate is usually obtained as the alkali metal salt and that in generally necessary, that a salt of a two- or three-valued metal is included in the food product together with the pectate for -that a satisfactory gel should be formed. Such metal ions are, however, perhaps not necessary, if only a thickening effect desired, and the addition of such ions can be ruled out if metal ions are naturally present in the food product, in the the tin raw material or in the pectate itself. The preferred metal ion is calcium, and salts which can be suitably added to the product the product is dicalcium phosphate dihydrate, calcium sulphate dihydrate, R calcium citrate, calcium lactate and calcium chloride.

. HO 7811534- 2 It has been found appropriate, that a sequester or one chelating agents are included in the product composition, especially when a crude protopectin raw material is used, when present in the form of a divalent or trivalent metal salt or when the product naturally has high levels of valuable or trivalent metal ions. Suitable sequestrants are sodium tripolyphosphate, sodium hexametaphosphate and trisodium citrate. The chelating agent serves to delay the formation of a gel makes it easier to handle cold mixture and to fill it in cans and also means that the heat penetration during pasteurization one or the sterilization goes faster. When meat products are available present, an alkaline chelating agent counteracts that The pH value drops, something that has been observed when adding two or trivalent salts of meat products. This accomplishment of acidic conditions can also be counteracted by the addition of one alkali, e.g. sodium hydroxide, or an alkaline buffer solution. The amount of pectate or de-stripped pectin raw material required to form a thickened or gelled pet food product can be -very varied. When a pure pectate is utilized, this can included in an amount of '0.1 ~ 10% by weight of the pet food product, but preferably in an amount of 0.5-2.0%. When a deesterified pectin raw material is used, the content of pectin raw material (in the dry state) vary within the range 0.1-2o% by weight of the domestic animal food product, but is preferably in the range 0.5-3%. The avestrade, the impure pectin raw material must contain more than 5% pectin (ooh preferably more than 10% pectin), based on the dry matter.

The deesterified pectin raw material can be used in dried form, however when e.g. the place of use is located at a convenient distance from the place of processing it can be inserted without drying, i in which case the quantities required depend on the substances in the impure deesterified pectin raw material. ' According to a preferred embodiment of the invention, it has It has been shown that deesterified citrus peel is surprisingly effective. gelation and thickening. Thus, it has emerged that a meat product gelled with 1.5% by weight of orange 7811534-2 , H0 shell, is firmer than a similar product, gelled with 1.0% pure pectate. This is surprising, as analyzes showed, that the orange peel contained only 30% pectin (expressed as lacturonic acid). The orange peel may be exposed to alkaline estring, but it has been shown that this is not for invention necessary work step.

The treated, dried shell contains about 20-N51 pectin (calculated as galacturonic acid), depending on the type of fruit, ripening degree, sorting and other factors, and remaining dry solids consist of hemicelluloses, araban and other ballast material. Opinions in nutritional physiology have recently gone in the direction that such cellulosic materials in the often due to admixture with the food are directly healthy. An additional benefit of using such a raw material as e.g. treated according to the invention citrus peel is, that due to the low caloric value of this material, in combination with the aforementioned properties, it will be very useful -in foods for diabetics and ban- because you can get the desired water-binding properties by inserting treated shells instead of others high-calorie water-binding agents, such as starch. Although a number of different foods, such as vegetables, fruits and sauces, can be thickened or gelled using pectate or treated protopectin materials, ä1 = this particularly advantageous in the case of canned meat products, since the presence of insoluble, non-pectin-containing materials derived from the raw material, such as_t.ek. from powdered shell, hidden by the fine grains of meat, which are formed when the soluble meat proteins coagulates in heat, A very good property of some gelling systems is the thermal the versatility. A thermoreversible gel can_defined here a gel whose melting point and solidification point are within the peratnrer, which occurs during manufacture and use of the gelled system.

It has been found that the melting point and the solidification point of pectate gels according to the invention can be regulated by an increase 7811534-2 11 or reduction in available amount of calcium or other non-toxic, divalent or trivalent metal ion in the food. To- time on calcium or any other metal that interacts with the pectate is not only related to the amount of calcium or nan present metal but also depends on which metal salt used and on the type and amount of sequestrant included in the system.

At high levels of available calcium, one can thus produce added foods with structures that are stable in heat treatment, while at lower levels of available calcium thermoreversib- gelled or thickened systems can be obtained.

It has also been found that a thickened pet food product, i.e. a product in which the aqueous phase has an increased viscosity, can either be produced by directly using rela- relatively high levels of untreated or pure pectate raw materials, smiles more advantageously by using much lower levels of the untreated or pure pectate raw material in the presence of added calcium ions and sequestrant. These lower levels are such, that a coherent gel structure can not be formed but instead formed viscous and usually pseudoplastic solutions.

In addition, it has been found that if the shell or secretion from the lium seeds are added to food mixtures containing orange peel, an unexpected synergistic effect occurs during the heating step, whereby the finished product has a solid re, tougher and more elastic gel structure than what is obtained with each of the different systems. Psyllium husks and secretions extracted from a group of plants belonging to the genus Plantago and used in various pharmaceutical preparations. Although citrus peel proved to be particularly suitable in the one described product of the invention, other protopectin raw materials can also ror, as e.g. apple and pear puree and sugar beet waste are used.

In the manufacture of a pet food product according to the invention mixed edible solids with an aqueous solution of (as previously defined) and preferably with a subs- 7811534-2 12 which emits alkaline earth metal ions, as well as a sequentially, which mixture is heat treated and then allowed to cool, whereby the aqueous solution thickens through the gel of the pectate. ning.

The procedure can be applied in connection with many different foods and under many different conditions. The pectates are, for example, in the manufacture of food products in closed containers gaskets or containers, e.g. cans, especially home pet food, especially dog and cat food. Although the pectate gel, depending on the amount of calcium available, can melt at a temperature lower than the canning temperature of the cans, so the pectate medium retains its gelling properties and solidifies again when cooling.

The pectate can also be used as a binder to give a solid consistency of the manufactured products, such as sausages and fillings in meat pies. These products are never heated during the position to such high temperatures as canned food but, but they are at least subject to the conditions that apply in pasteurization. Pasteurization can be defined as heating to a temperature, usually below 100 ° C, sufficient for to effectively remove Bacteria belonging to the Plant Kingdom, while sterilization involves heating to temperatures above 100 ° C to effectively remove both plant bacteria and spores.

Another example of the use of pectates as a binder is the production of meat-like or meat-shaped take, which retain their shape, when, for example, they are part of a canned product.

These products are manufactured by e.g. through strict pressing forms a mixture of finely divided meat or meat products or vegetable protein and the pectate material and the desired sequester. The product can be finished in a solution alkaline earth metal ions.

Pectates can also be used as binders in semi-moist foods. 40 7811534-2 13 substances, ie those which have been stabilized by mixing sufficient dissolved water-soluble substances to reduce water activity to between 0.65 and 0.85, and which contains an antifungal.

The preferred concrete product compositions according to the invention which comprise a pectate-based gel or composition thickener, depends on the particular type of product which is current.

In the case of preserved meat products or by - products of meat contains the preferred compositions 20-95% by weight meat or meat by-products, 0.1-5% by weight of pectate, or 0.1- % by weight of finely divided citrus peel (calculated on dry weight), 0-5% by weight of acceptable, non-toxic, alkaline earth metal compound, 0-5% by weight sequestrant and 0-50% by weight of water or 50-95% moisture content in the product.

In the case of shaped meat products, including sausages, made by tying together finely divided meat products or meat by-products, contains the preferred compositions 40-95% by weight of meat or meat by-products, 0.1-5% by weight of (or 0.1-10% by weight of finely divided citrus peel, calculated on dry weight), 0-5% by weight of non-toxic alkaline earth metal compound, 0-5% by weight sequestrant and 20-50% by weight of water ( -les 50-95% moisture content in the product).

When it comes to meat-like pieces, made from something else than meat, e.g. of vegetable proteins, they contain the drawn compositions 5-50% by weight of vegetable protein, 0.1-5% by weight of pectate or 0.1-10% by weight of finely divided citrus peel (calculated on dry weight), 0-5% by weight of non-toxic alkaline earth species metal compound, 0-5% by weight sequestrant and 20-50% by weight water or 50-95% moisture content in the finished pieces.

“The following examples illustrate the practical implementation of the present invention applied to a number of almost neutral products, showing the state of the gelling or thickening agent heat treatment. All parts and percentages refer to weight unless the context requires otherwise. 7811534-2 2o_ l fl Example 1 Use of isolated pectate g of a commercially available sodium pectate preparation PSO- Polypectate (Sigma Chemical Company), which had about 1% residual methoxyl groups, was dissolved in 200 ml of water and added to 250 g in pieces cut lung. A slurry of 20 g of cium phosphate dihydrate (CaHPO 2 .2H 2 O) and 5 g of sodium tripolyphosphate fat (Na5P3o10 9 the polypectate mixture, and the liquid mixture was filled ) in 50 ml of water was added with stirring to the lung / in cans containing about HSM g, which were sealed and sterilized was given for 1 hour at an overpressure of 1.1, kp / cm2 (20 psig) in a steam autoclave.

After cooling, the jars were opened and the lung pieces appeared be embedded in a firm, clear, cohesive jelly. Pro- the pH of the product was 6.2.

To compare the effect when pectins with higher methoxyl content was inserted, Example 1 was repeated with the exception that the rium pectate was replaced with the same amount of pure pectin with low methoxyl content with a degree of esterification of 35% (H.P. Bulmer Ltd). The The sterilized product consisted of cooked pieces of lung in a thin .

»S0 H0 aqueous liquid and had a pH of 6.1. *, When this example was repeated again and instead of riumpectate deposited the same amount of a commercially available preparations of low methoxylpectinamide with an esterification degree of 20-33% and an amidation degree of 20-25% (manufactured of Cesalpinia), the sterilized product consisted of cooked lung parts in a thin water-like liquid with a pH of 6.1.

Example 2 of a commercially available sodium pectate preparation ("So- dium Polypectate ", SunkistpGrowers), in which virtually none methoxyl groups were present, dissolved in 150 ml of water and was added to 288 g of a mixture of pieces of meat waste of one type normally used in canned dog food. A slamming 20 g of dicalcium phosphate and 5 g of sodium tripolyphosphate in 60 ml of water was added with stirring and the mixture was poured ' 1011534-2 were canned and treated as described in Example 1.

After cooling, the jars were opened and the product was found to be stand by a whole piece of meat waste surrounded by a clear hanging jelly. The pH of the product was 6.2.

Example 3 Example 1 was repeated with the exception that instead of 5 g of calcium sulphate dihydrate are added to dicalcium phosphate CCaS0u.2H2O).

The sterilized product had the same appearance as the í described in Example 1, although the gel was slightly softer in sístensen. The pH of the product was 6.5.

Example U Example 1 was repeated with the exception that the amount of cium phosphate was reduced from 20 g to 5 ß, and instead 5eg of sodium tripolyphosphate was added 0.25 g of sodium hydroxide The sterilized product consisted of lung pieces embedded in a soft cohesive gel and had a pH of 6.4.

Example 5 Use of freshly crushed orange peel a) Treated orange peel was prepared as follows; , 2 kg of South African navel oranges were treated in a machine to remove the outermost part of the shell (flavedon), They were then cut in half and pressed to remove the fruit. the juice. The remaining shell (3, ü5 kg) had to pass one meat grinder equipped with a U, 7 mm disc. The ground shell washes was taken with Å 1 tap water and pressed into a muslin bag. ü, 16 kg of washed orange pulp was obtained. It treated the shell The pH was 5.2. 7811534-2 H0 16 b) Preparation of a gelled meat product: Ingredients: chopped lung 150 g meat waste 150 g water 37.5 g sodium tripolyphosphate 6.25 g calcium sulphate dihydrate (finely ground) 5.00 g treated shell 150 g The ingredients were mixed in a bowl, sufficient sodium carbonate (about 0, g) was added to give the mixture a pH of 7; 5 and the whole was allowed to stand for 2 hours to pectinets degree of esterification would be reduced, so that it became lower than %. The mixture was then poured into jars which were sealed and sterilized at an overpressure of 1.68 kp / cm 2 below 50 minutes. After they were allowed to stand overnight, the jars were opened and turned out to contain a whole lump of meat, consisting of pieces of meat suspended in a solid; brittle, clear gel. Product pH was 6.0. 0 I Example 6 Use of dried orange peel a) The dried pulp was prepared as described in examples with the exception that after washing and pressing the ground shell was placed in a lyophilizer for laboratory use at 6000. The drying turned out to be difficult because of that the adhesive nature of the ground shell and the drying took several hours. mar. The degree of esterification of the pectin in the dried shell was lower than_20%. ' b) Preparation of a gelled meat product: chopped lung- I _ 15 % köntliknanae product '10% meat waste 0 0 '"22.5% intestines'. 2.5 1 bone meal - ~ '_' 5.0% sodium tripolyphosphate 1.25 1 calcium sulphate dihydrate _1.0% treated shell 3.0% _ '35 7811534-2 17 ' dye solution 0.3% caramel 0.5 1 water 38.95% The ingredients were mixed and filled into cans that were sealed. and sterilized in an autoclave at 1.68 kp / cm 2 for 1 hour. me. After standing overnight, the product was found to be breed of a solid piece of meat enclosing pockets with a firm brittle jelly. A faint or no orange odor or taste was noticeable bar. The pH of the product was 5.85.

Example gel 7 Use of alkali-treated orange peel (a) 11.56 kg of whole California oranges were scraped to remove remove flavedon, divided and pressed to remove fruit the juice. U, 91 kg of husk was obtained, which was ground in a meat grinder. through a U, 7 mm disc, washed with 3 kg of water and pressed. 2.5 kg of water was added to the pressed shell and the pH was adjusted. was added to 8.5 by the addition of 55 g of sodium carbonate. Slam- was allowed to stand for 18 hours at room temperature and pressed dan through a muslin bag. The dewatered shell was then dried. after at 60 ° C in a tumble dryer and coarsely ground..Pectin content in the treated shell was 10%. The alkali treatment turned out significantly facilitate the dewatering of the shell. b) Preparation of a gelled meat product chopped lung 1U, 1% rib meat _ 7.8 x meat-like product 7.0% meat waste - _ 3.9% bone meal 'I 5.7 1 cut meat _ 12.0% intestines 7.3% water _ 9.9% sodium tripolyphosphate. 1.1% calcium sulphate dihydrate 0.9% 7811534-2 50 Ä0 18 caramel 0, U%) dye solution 0.3%) meat spa treated shell o 2.7%) water 25.7%) The treated shell was thoroughly mixed with caramel, colored substance and water and then added to a mixture of the the other ingredients. After thorough mixing, the pro- the can on cans which were sealed and sterilized at 1.68 kp / cm2 in 1 hour. After the jars have been allowed to stand overnight The product was found to consist of a whole, solid piece of meat with pockets of a clear, firm, crispy jelly. Product pH was 6.6.

Example 8 Use of alkali - treated orange peel and decreased calcium and sequestrant levels The dried alkali - treated orange peel described in Example 7 was used in the preparation of the following meat mixture: chopped lung _ I .2Q- ß. meat-like product I 1Ö 1%. cut meat 20% intestines I - '~ 5 "g% bone meal. '_ 5 -% water 7.5% calcium sulphate 2H2o _ 0.25 2 treated shell _ I2, o 1 Meat spatula _ o sodium tripolyphosphate 0.5% p caramel - f 0.5 z dye solution. o- 0.3% treated shell 'U _ _ 150% water I I - 30, U5 '% The meat spatula was prepared by using the meat spatula ingredients except the treated shell was mixed and heated 90 ° C, after which the treated shell was added vigorously stirring. After 3 minutes, put the viscous meat spatula in S0 7811534-2 19 warm state to the meat mixture and the whole mixture des noggrant. The finished mixture was filled into jars that was closed and autoclaved at 1.68 kp / cm 2 for 1 hour. See- after standing overnight, the product was found to be the kind described in Example 7.

Use of alkali-treated orange peel as thickeners without added calcium and Example 9 sequestered The dried, alkali-treated orange orange described in Example 7 the shell was used in the preparation of the following meat mixturez chopped lung 50% minced meat 30 '% water _ 10% Meat spatula treated shell 3%% caramel _0.5% dye solution _ ~ 0, 3 1 water ^ 26.2 Z The treated shell is mixed into the cold water, which contained caramel and dye solution, and after 3 minutes stirring, the resulting slurry was mixed with meat the materials and the remaining water. The mixture was then filled after in jars, which were sealed and treated in an autoclave at 1.68 kp / cm2 for 1 hour. Then it was allowed to stand overnight turned out to be a non-coherent mass of uncooked pieces of meat, suspended in a viscous, thick, shiny meat sauce. The pH of the product was 6.3. D Example 10 Use of dried, alkali-treated apples sinskal jämte'sekvestrant without the addition of calcium ions The dried, alkali-treated orange orange described in Example 7 the shell was used in the preparation of the following meat mixture 7811534-2 '10 '15 ., 25 .nl _55 'Example 11' chopped lung 30% minced meat 30% water 20% treated shell 2% Meat spatula. dried, ground orange peel 1 1 sodium tripolyphosphate 0.25% kafameil 0.5 z dye 0.5 1 "water , 951 The meat spatula ingredients were mixed, heated to boiling and was then added to the meat mixture. After further stirring the mixture was filled into jars, which were sealed and au-, toclavered at 1.68 kp / cm 2 for 1 hour. Since it received overnight, the product was found to be a solid, cohesive man-hanging lump of meat with enclosed pockets, filled with one _ clear, soft, crispy jelly, especially around the surface of the lump of meat. '_20 V The pH of the product was 6.5.

Use of dried, alkali-treated grapefruit fruit peel _ ' South African grapefruits were split, pressed to remove the fruit juice and ground in a grinder equipped with a fl.7 mm disc. Thus, 81H g of ground shell was obtained, which was washed with tap water and pressed to remove excess water. 500 ml of water were added so that a slurry and the pH was adjusted from 0.6 to 8.5 by adding batch of 11 g of sodium carbonate. The slurry was allowed to stand for 18 hours. at room temperature and then pressed free of excess shot of_liquid, washed once with tap water, pressed was re-dried and then dried in a tumble dryer at 6000. It was traded the shell, whose pectin content had a degree of esterification below 20%, ground to a fine powder and used in the following . the meat mixture: 50 HO 21 chopped lung 25% minced meat 15 I fibrous meat '10% cut meat 10 5 water 10 1 sodium tripolyphosphate 1.25 1 calcium sulphate dihydrate 1.0 1 ßöttspad treated shell 3.0 Z caramel 0.5% dye solution 0.5 Z water 23.95% The treated shell was dispersed in the cold water, which contained caramel and dye solution, and this "meat spatula" _ was added to the other mixed ingredients under careful the pipes. The mixture was filled into jars, which were sealed and treated in toklav at 1.68 kp / cm2 for 1 hour. After it was left over at night, the product was found to be a fixed coherence 'they lump with a surface layer of a soft, crispy jelly. Product tens pH was.6.2. The product had a meat aroma with only a weak grapefruit overtones. ' Example 12 Dried lemon peel was made from South African lemons the method described in Example 11 for grapefruit. Meat product, prepared using the dried lemon peel in the manner described in Example 11, were found to be of a solid, cohesive lump of meat with a surface layer of soft, crispy jelly. The pH of the product was 6.2 and it had a faint odor of lemon.

Example 13 Use of orange peel and psyllium husk Dried orange peel was prepared from that described in Example 6 with the exception that the drying temperature was 90 ° C. Powdery Rised psyllium husk consisted of one commercially available product. The following materials were used in the preparation of ~ 7ïs1 ~ 1 srz4-2 §0 H0 22 the following gelled meat product: Meat mixture; shaped meat §, 7 1 vegetable protein 26¿3% bone meal 9¿3% cut meat _ 13.8 1 intestines 7 9? 3% added water No? % calcium sulphate dihydrate 0.3% psyllium husk 0; 5 '% Meat spatula: dye solution 0¿5% caramel f 0.9% sodium tripolyphosphate 0.5% water ~ _ _- 29.1% 1. treated shell. - 1.6 The various ingredients of the kbt mixture were mixed together and the meat spatula mixture was added after it was heated to 9500 and was closely involved. The mixture was filled into jars which was sterilized at 1.68 kp / cmg for 1 hour. After cooling and after being allowed to stand "overnight, the product was made of a stiff lump of meat embedded in a firm, tough, elastic gel.

The gelled product was harder and tougher than that obtained held when either psyll§umseed_shall_or treated orange- shells were inserted each for themselves; 7 Example 1u a) Preparation of treated orange peel kg of South African navel oranges were divided, pressed for extraction of the fruit juice and then ground in a grinder equipped. with a ü, 7 mm disc. The ground shell was washed with water, pressed, slurried in water and in sufficient quantity anhydrous sodium carbonate was added with stirring to increase the value to 9.0. The slurry was allowed to stand for 18 hours and .25 50 40 781 1534-2 then pressed, washed, pressed and tumble dried. The the roll-dried flakes were ground to a fine powder. The yield was 520 g and the esterification degree of pectin was less than 20%. b) Use in shaped pieces of meat Composition: treated shell - 1.6% water 31.7% sodium tripolyphosphate 0.2 1 non-fibrous cut meat 63.3 Z dye solution 1.3% caramel 1.9% Sodium tripolyphosphate, dye and caramel were dissolved in the water, which is heated to boiling point. Treated husks, prepared from a) above, was added with vigorous stirring and the solution was intimately mixed with the non-fibrous meat, the mixture extruded into spherical pieces into a 10% calender. "Cium chloride solution and allowed to stand U hours." The hard pieces were then taken up, washed with water and were canned in an autoclave at 1.68 kp / cm? during 1 hour in the presence of finely chopped meat.

After cooling, the can contents and the shaped meat the pieces were found to have a firmness and internal structure reminiscent of de om lunga.

Example 15 Use in meat-like pieces Composition: water ' . I 65.3% caramel 2.2% dye solution '1.5% sodium tripolyphosphate 0.3% devitalized wheat gluten 28.0% treated shell 2.6% and treatment lat shell (prepared according to Example 1U) was heated in water Caramel, dye solution, sodium tripolyphosphate 7811534-2 .2Q STAY no * Example 16 2U to the boiling point and the devitalized wheat gluten added was stirred vigorously. 1 The mixture was poured into a bowl and allowed to cool. Since it stood For 1 hour, the solidified mass was cut into approx. 19 mm pieces and treated put together with a solution of gelling agent.in cans at 1.68 kp / rev for 1 hour, After cooling, the meat-like pieces were found to have retained kept their shape and they had a firm but rather brittle con- the latter, reminiscent of boiled kidney.

This example shows the possibility of using treated shells then it is a matter of bonding together denatured protein materials, which no longer has any cohesive properties, to a cohesive pure mass. 1 Use in fish / minced meat products a) Whole Spanish Valencia oranges were scraped to remove flavedon, was divided and pressed to extract the fruit juice. 1 kg of the white shell part was ground in a mill equipped with a 4 mm disc and mixed with 12 g of anhydrous sodium carbonate for 30 minutes. The mass was pressed into a mouse box and b1anÄ was then washed for 5 minutes with the same amount by weight of water. The then pressed again in a muslin bag and after grinding through a 2 mm disc, the pulp was dried on a roller dryer at 5.60 kp / cm 2.

It turned out that on rollers dried material bathed significantly milder taste and was less yellow-colored than hot-air-dried terial. The degree of esterification of this material was 10% @ b) The treated shell was then used as an alternative ' gelling agent to be compared with a cereal binder in a fish / minced meat product. ' Cereal mixture meat products 92 parts vitf fi sk 57o "" chicken by-products 186 "W cerealíer 375 " 55 NO 7811S34 ~ 2 brine 65 parts whole blood 522 " water 770 " cod liver oil 26 " milk protein source 65 " dye solution 19 " caramel 7 " Biananing ínnenåliánae should be treated meat by-products 92 parts Vitfisk 370 " chicken bee products 186 " treated shell 9U " sodium tripolyphosphate - 10 " whole blood 522 " water _ 1051 " cod liver oil 26 " m¿ö1kpr0tei fi kä11a e 65 " dye solution _ 7- 19 " caramel- '.' 7 " In each of the experiments, the ingredients were mixed, heated to boiling and kept at this temperature for 5 minutes. ter. The mixture was filled into jars, which were then sealed and sterilized in an autoclave.

After they were cooled, the jars were opened and the products were compared.

The product produced with treated shell turned out to be a continuous piece of minced meat with the same firmness as the holding cereals but with better taste and appearance.

Example 17 This example is intended to show the relationship between degree of treatment of treated shells and their ability to achieve thickened meat spatula after heat sterilization. Three samples of treated orange peel were prepared on it in examples 16 described with the difference that to the first no sodium carbonate was added to the sample, the other was added g of sodium carbonate and to the third was added 15 g of sodium 7811534-2 26 ' carbonate to the white part of the orange peel after the division.

The degree of esterification in the three samples was determined on the written method and the following results were obtained: Test Mastery 1 i 56 2 15 3 ~ 11 Product manufacturing Oven-baked, shaped pieces of meat were made from meat waste and adhesives according to compositions and procedures as usual used in the food industry. Three meat spatulas were prepared, in which included the three treated scale samples, by to boiling heated the following composition: ~ treated shell 0.7 parts caramel 7 "1.6" dye solution I in _ 1.1 " sodium tripolyphosphate '0.5 " water 96.1 " H5 parts by weight of shaped pieces of meat and 55 parts by weight of the certain meat spatula was mixed and filled into jars, which were closed and autoclaved. After cooling was opened the cans and products were assessed subjectively, at the same time as the meat spatula of the product was subjected to objective viscosity measurements. nings. _ I 55 HO Example 18 7811553-4-2. 27 Test Appearance viscosity with Brookfield Viscometer LVT spindle 2, speed- it 12 1 Shaped pieces of meat in large 100 cP volume watery, brown liquid _2 Shaped pieces of meat in dimensions 1225 cP volume viscous, brown liquid 3 Shaped pieces of meat in small 1750 cP volume very viscous, brown e liquid Use in gelled meat products The three samples of treated orange peel, as described in Example 17, was used to compare their effect in preparation. of gelled meat products.

Yarn fabric composition shaped pieces of meat 26.2 parts vegetable protein 2.4 " intestines 8.53 " beef waste 19.3 " bone meal Å, 5 " ivatten 7.1 " meat spatula 31.7 " Composition of the meat spatula treated shell ü, 7 parts sodium tripolyphosphate 1.6 " dye solution 20.8 '" caramel 2 1.1 " water U 90.6 " calcium hydroxide 0.3 " potassium chloride 1.0 " The meat spatula ingredients were mixed and heated to boiling. ning. The appropriate amount was then mixed with the others the ingredients and the mixture were filled into jars which sailed and sterilized in an autoclave. After cooling open . 7811534-2 28 the jars and the following notes were made: Test the product's appearance 1 Very soft product, collapsed when removed was from the jar, consisted of pieces of meat in one thin, watery meat spatula 2 Solid cohesive product with a clear, shiny, fast gel 3 Same as sample 2 except that the gel was _ slightly firmer Example 19 Use in semi-wet dog food mixture g: cut meat 25.8% sugar 31.0% water 12.6% glycerol monostearate 0.4% beef fat 6.4% citric acid _ 0.2% butylated hydroxyanisole 0.02% propylene glycol 3.9% dye solution 0.1% §: treated shell, according to example 14 12.9% sodium tripolyphosphate 1.3% dicalcium phosphate 3.6% potassium sorbate 0.4% vitamin supplement 1.3% The ingredients according to A were mixed and heated to boiling point. ten. After boiling for 10 minutes, the weight of the mixture was returned to the original weight by adding boiling water, and they mixed the ingredients of B were added with vigorous stirring. Whole the mixture was then transferred to a bowl and allowed to cool, after which it was cut into thick pieces and enclosed in sealed plastic bags. Wound. The product had a pH of 6.5 and a solid, chewable structure as well pleasant fleshy aroma without the usual unpleasant soy smell and 7811534-2 29 taste, which occurs when soy groats and flours are used in con- conventional products to achieve the interconnecting the effect.

Claims (5)

7811534-2 30 _Patentkrav A pet food product, comprising the reaction product of a pectate and divalent or trivalent metal ions and having a pH in the range of 5-8.5, characterized in that it comprises 5-95% pieces or particles of solid protein food, preferably meat, meat by-products and meat substitutes, which are bound together in a coherent gel, composed of the reaction product of the metal ions and a pectate or natural pectin raw material with a pectin content of at least 5% by weight in the dry state, the pectin esterification rate being below 20% and pectin makes up 0.1 to 20% of the dry weight of the feed product. 2. A product according to claim 1, characterized in that the gel phase also contains psyllium husk or secretion. Product according to claim 1, characterized in that it is a preserved product, which contains 20-95% by weight of meat or meat by-products, 0.1-5% by weight of pectate or 0.1-10% by weight. finely divided citrus peel (dry weight), 0-5% by weight of non-toxic alkaline earth metal compound and 0-5% by weight sequentially and has a moisture content of 50-95% by weight. 4. A product according to claim 1, characterized in that it is a coherently designed meat composition, which contains 40-95% by weight of meat or meat by-products, 0.1-5% by weight of pectate or 0.1-10% by weight of fines. distributed citrus peel (dry weight), 0-5% by weight of non-toxic alkaline earth metal compound and 0-5% by weight sequentially and has a moisture content of 50-95% by weight. Product according to claim 1, characterized in that it consists of a meat-like composition, which contains 5-50% by weight of vegetable protein, 0.1-5% by weight of pectate or 0.1-10% by weight of finely divided citrus peel, 0-5% by weight of non-toxic alkaline earth metal compound and 0-5% by weight sequentially and has a moisture content of 50-95% by weight.