SU1367932A2 - Method of producing articles from meat and bone raw material and waste of meat-packing industry - Google Patents

Abstract

The invention makes it possible to increase the yield of edible protein of animal origin, during the processing of juice and raw materials. Milling and waste products from the processing industry are subjected to coarse and fine grinding, an emulsion is obtained, the fat is separated, and centrifuged to separate into solid (TF) and liquid fraction (LF). TF is subjected to thermal hydrolysis at 120-140 C for 30-45 minutes. During hydrolysis, the solid fraction and water are taken in a ratio of 1: (1 - 2). Fat is separated from the hydrolyzed mass by centrifuging at 90-98 ° C. C followed by thickening and drying LF. The LF obtained after the first centrifugation is heat-treated with live steam, pasteurized, and dried in a stream of hot air. i (L

Description

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The invention relates to the agricultural industry, more precisely to the production of products from bulk raw materials and wastes of the processing industry, and is an improvement. The process described in Auth.St. No. 1050641.

The aim of the invention is to increase the dietary protein code. Yu

The known method for the production of products from raw materials and wastes in the processing industry involves the rough and fine grinding of raw materials to produce an emulsion.

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fat separation, centrifugation, heat treatment of the purified liquid fraction with live steam, thickening, pasteurization and drying in a stream of hot air. In the process of fine grinding, water with a temperature of 1-12 ° C is introduced into the raw material, and fat separation and centrifugation are carried out at 5-20 seconds. The crushed raw materials and water are taken in a ratio of from 1: 0.5 to 1: 2, and the drying is carried out at 130-210 ° C. The solid fraction, separated by centrifugation, is fed for drying and then for further processing into livestock feed.

As in the production of bone broth by a known method, raw material obtained from the boning of beef or pork is used, the solid phase, consisting of bone, is combined and fed into a vacuum evaporator (without the introduction of a live steam), where it is simultaneously pasteurized and thickened. The condensed product is dried in a spray dryer in the flow of the uniquely woven residue, contains a large amount of undissolved protein of animal origin. As a result, mainly water-soluble proteins of raw materials and fat are used for food purposes, and the bulk of the undissolved protein of animal origin, found in the solid fraction, is used for feeding purposes.

The method is carried out as follows. at once.

After washing, the bones from the deboning of beef or pork meat are subjected to coarse grinding on a top with a hole diameter of 50 mm. This is followed by ultrafine grinding of raw materials in the disintegrator. Simultaneously with the grinding, water with a temperature of 1-12 ° C is supplied to the disintegrator in a weight ratio of from 1: 0.5 to 1: 2. The resulting fat-water-protein, emulsion through the pipeline is fed to a grease separator, in which from the surface

the fat and fat residues are removed for further processing according to known technology. Fat-free protein-protein emulsion through the pipeline enters the centrifuge, where at 5-20 ° C the remaining bone is separated.

and connective tissue, thus obtaining two phases - liquid and solid. The fat-free liquid phase is filtered, and the pipeline is fed with the introduction of live steam into a vacuum evaporation apparatus, where pasteurization and condensation process takes place at the same time. The thickened product is dried in a spray dryer in a stream of hot air.

The solid phase obtained after centrifugation (remnants of bones and connective tissue) is fed to an autoclave, where it is subjected to thermal hydrolysis at 120-140 ° C for 30-45 minutes. At the same time, raw materials and water are taken in a ratio from 1: 1 to

1: 2. After thermal hydrolysis, if necessary, the fat is drained through a hinge tube and the hydrolyzed mass with a temperature of 90-98 ° C is passed through a centrifuge to separate the solid fraction (bone and connective tissue residues). The solid phase is directed by drying according to known technology.

The fat-free liquid phase is filtered and fed to a vacuum evaporator (without the introduction of direct steam), where it is simultaneously pasteurized and concentrated. The condensed product is dried on a spray dryer in the flow of which bringing air.,

Example 1. 100 kg of bones from deboned beef with 10% content of cat tissue are taken, which, after coarse grinding on a stone crusher, are washed into pieces of 4 cm in size with cold water at a temperature of 12 ° C. Then, ultra-fine grinding of bones is carried out on a disintegrator, where the particle size of soft tissue is up to 10–200, and that of solid tissue is up to 1000–1000 µm. tnyh

conditions for the development of microorganisms and for carrying out a water hammer and ensuring the separation of fractions. The mass obtained through the pipeline by gravity enters the grease catcher, where the fat and possible residues of adipose tissue are removed and sent for further processing according to a known technology. The defatted mass is passed through a centrifuge, where bone and connective tissue remains are separated at 20 ° C, and two phases, liquid and solid, are obtained. The defatted liquid phase is filtered and piped with the introduction of hot steam under a pressure of 2 atm and fed to a vacuum apparatus, where the solids content is brought to 50% for 30 minutes and sent to the spray dryer for drying. . The resulting solid phase is sent to an autoclave and water is added in a 1: 2 ratio. Next, the solid phase is hydrolyzed thermally for 45 minutes.

After the termination of the process of thermal hydrolysis of the solid phase, the fat is drained through the hinge tube of the autoclave, and the hydrolyzed mass with a temperature of 98 ° C is passed through a centrifuge.

The obtained solid phase is directed for drying according to known technology. The liquid phase is filtered and piped to a vacuum evaporator, where the solids content at 80 ° C is brought to 50% for 30 minutes and sent for drying to a drying drying unit at 180 C.

Example 2. 100 kg of bones from pork deboning with a 10% content of cat tissue are taken. Preparation of the raw material and grinding is carried out according to Example 1. At the same time as grinding, water with a temperature of 1 ° C is supplied to the disintegrator. Temperatures below 1 ° C cause thickening of the fat-protein emulsion and the process cannot be carried out. Due to the high content of fat and fat tissue, the ratio of water and raw materials is 1: 2. The mass obtained through the pipeline by gravity enters the grease catcher, where the fat and possible residues of adipose tissue are removed and sent for further processing according to known technology. Disintegrated

The rendered mass is passed through a centrifuge at 5 ° C, and two phases are obtained — liquid and solid. Siege s 0

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process of thermal-hydrolysis of the solid phase at 120 ° C

This liquid phase is filtered and piped with the introduction of hot steam under pressure of 2 atm into a vacuum evaporator, where the solids content at 0 ° C is brought to 50% for 60 minutes and sent to the dryer for drying. 130 C. The resulting solid phase is sent to an autoclave and WATER is added in a 1: 1 ratio. Further carried out for 30 minutes.

After the termination of the process of thermal hydrolysis of the solid phase, the fat is poured through the shingle pipe of the autoclave, and the hydrolyzed mass with a temperature of 95 ° C is passed through a centrifuge. The resulting solid phase is sent for drying according to known technology. The liquid phase is filtered and piped to vacuum evaporation apparatus.

In order to prevent deep denaturation of easily disintegrating proteins, condensation and drying are carried out at optimum temperatures of 40 ° C for 60 minutes and PO C, respectively.

Example 3. Take 100 kg of bones from a vertical deboning of beef pod with a content of cattle tissue of 15%. Preparation of the raw material and grinding is carried out according to Example 1. At the same time as grinding, water with a temperature of 8 ° C in a ratio of 1: 0.5 is supplied. The amount of water is reduced due to the increased water content of the feedstock. The broth is separated and cleaned at 15 ° C.

After centrifugation, two phases are obtained - liquid and solid.

The defatted liquid phase is filtered and piped with the introduction of hot steam under pressure of 2 atm into a vacuum evaporator, where the solids content is

90 ° C for 20 minutes is brought to 50% and sent for drying to a spray dryer at.

The obtained solid phase is sent to an autoclave and water is added in a ratio of 1: 2. Next, the process of thermal hydrolysis of the solid phase is carried out at 130 ° C for 40 minutes. The fat is poured along the hinge tube of the autoclave, and the hydrolyzed mass with a temperature of 15 ° C is passed

through a centrifuge. The process of condensation and drying of the liquid phase is carried out, respectively, at 90 ° C for 20 minutes and at 210 ° C.

The increase in temperature during condensation or drying causes thermal denaturation of proteins and deterioration of the recoverability of the resulting product. 10

The modes of the hydrolysis process depend on the type of the processed raw material (juice obtained from the boning of beef, or raw material obtained from the boning of 15 pork). In the solid residue obtained after processing of m porcine raw material, the content of undissolved protein is significantly less than in the solid residue obtained 20 after processing m of meat, beef raw material. At the same time, the solid residue obtained from the processing of pork and dairy raw material is easier to undergo thermal hydrolysis. 25 Based on this, the modes of thermal hydrolysis are selected.

Carrying out thermal hydrolysis at a temperature of 140 ° C does not accelerate the process and leads to additional energy costs. At temperatures below 120 ° C, the hydrolysis process slows down and also leads to

to additional energy costs. The ratio of the solid fraction and water is in the range from 1: 1 to 1: 2 to ensure the hydrolysis process. The ratio depends on the type of m raw material.

The duration of the hydrolysis process of less than 30 minutes does not maximize the extraction of protein from the solid fraction. Increasing the duration of the process of thermal hydrolysis for more than 45 minutes leads to excessive energy costs. At the same time, the yield of protein does not increase.

Claims (1)

Invention Formula Method for the production of products from raw materials and wastes of the co-processing industry, auth. No. 1050641, characterized in that, in order to increase the yield of dietary protein, the solid fraction obtained after centrifugation is subjected to thermal hydrolysis at 120 - for 30 - 45 minutes, followed by fat separation, centrifugation, thickening, drying the liquid fraction, while during hydrolysis, the solid fraction and water are taken in a ratio from 1: 1 to 1: 2.