WO1989008406A1 - Process for converting moist meat products into a dry powder - Google Patents

Process for converting moist meat products into a dry powder Download PDF

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Publication number
WO1989008406A1
WO1989008406A1 PCT/CH1989/000048 CH8900048W WO8908406A1 WO 1989008406 A1 WO1989008406 A1 WO 1989008406A1 CH 8900048 W CH8900048 W CH 8900048W WO 8908406 A1 WO8908406 A1 WO 8908406A1
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Prior art keywords
granules
proteins
materials
meat
cooked
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PCT/CH1989/000048
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French (fr)
Inventor
Claude Giddey
Guy Bunter
Dimitri Tzanos
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Battelle Memorial Institute
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Publication of WO1989008406A1 publication Critical patent/WO1989008406A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/20—Animal feeding-stuffs from material of animal origin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/10—Shaping or working-up of animal feeding-stuffs by agglomeration; by granulation, e.g. making powders
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes

Definitions

  • the subject of the present invention is a process for dehydration-fragmentation of coagulable meat protein materials, for example meat and, more particularly, meat offal. It also relates to the use of protein granules thus obtained for the manufacture of animal feed.
  • organ meats such as lung, heart, liver of slaughter animals are, because of their viscous texture, difficult to handle during the manufacture of food products, in particular animal feed. Indeed, these organ meats are spongy and moist and, as a result, are difficult to fragment and to dry sufficiently so that they can be prepared and effectively mixed with other food ingredients.
  • the method of the present invention overcomes these disadvantages more elegantly and efficiently and has the additional advantage of being simple and economical.
  • the kneading and kneading of the offal is kneaded and kneaded in an arm kneader, the moving elements of which exert a tearing effect on the fabrics subjected to their action. It is partly to this slow mechanical effect, applied to proteins in the process of heat coagulation, that the progressive fragmentation of the mass into individual particles is attributed, the size of which is generally between a few tens of ⁇ m and a few mm (1-10 mm for example).
  • the appearance and shape of the particles varies according to the nature of the materials subjected to the treatment and the conditions thereof: temperature, drying rate, mixing speed.
  • the dehydrated protein material can be in the form of shavings, powder, flour, flakes, flakes or fragments of tormented, undefined form.
  • the process of the invention can be implemented on various protein materials and their mixtures: meats, poultry, fish, milk proteins, vegetable proteins, soybeans, cereals, oil seeds etc.
  • mixed granules can be obtained by adding, beforehand, to the meat materials to be fragmented and dehydrating other food ingredients: flours, fats, sugars, binders, preservatives, flavors, spices, salt, etc.
  • the present protein granules constitute an interesting starting product for the manufacture, by sintering and die-casting, of animal feed.
  • This method of use is particularly advantageous in the case where, by properly adjusting the temperature and mixing parameters, it is possible to obtain, at the end of the process, granules which are not only dried but cooked or roasted and directly usable for the manufacture by sintering of animal biscuits. Such an additional cooking effect can be obtained by heating in the mixer at 110-180 ° C.
  • the protein granules from the present process are subjected to cooking ⁇ or separate roasting, for example in a current of hot air, that is to say between 100 and 160 ° C.
  • the present protein granules are incorporated in the so-called “dry” pulverulent state, that is to say containing less than 60% by weight of water, preferably between 20 and 45%, to a baking or cookie dough such as those described in the aforementioned documents EP-A-151,090.
  • a dough may contain (in addition to said protein granules) flour, fats, egg proteins, yeast, salt, flavorings and water.
  • the dough is kneaded so as to granulate it and these granules are cooked in a fluidized bed in a stream of air at around 180-250 ° C.
  • the cooked granules are then sintered under pressure in a mold between about 10 and 100 N / cm 2 , the cohesion during sintering being able to be reinforced by a binder applied to the cooked particles, for example lactose or glucose in aqueous solution.
  • a binder applied to the cooked particles for example lactose or glucose in aqueous solution.
  • the protein granules are prepared according to the process defined in claim 1 and they are roasted afterwards in a stream of hot air (as indicated above). These protein granules are then mixed, dry, with cooked dough granules (according to the method of document EP-A-151,090) according to selected proportions, and this mixture is sintered into cookies under the above conditions indicated for the first variant.
  • Example 3 The procedure was as in Example 1, starting from 4 kg of a mixture of equal parts of beef liver and lung in a MEILI 8 L mixer heated with boiling water. We heated 20 min to 90 ° C while kneading, then vacuumed ( ⁇ 14 Torr) about 1 h 30 min. 2.200 g of meat powder (particles of about 0.1 to 3 mm) were thus obtained, the residual moisture level of which was 17-20%.
  • the whole was kneaded at 90 ° C. for a few minutes until a pulverulent product was formed which was then cooked in the kneader by raising the temperature of the latter to 100 ° C. for approximately 10 min.

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  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Biomedical Technology (AREA)
  • Animal Husbandry (AREA)
  • Physiology (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Fodder In General (AREA)

Abstract

The hot moist meat products are mixed and kneaded in a receptacle in which the pressure is gradually reduced so that some of the moisture evaporates. As a result of this treatment, the material is fragmented into particles which from then on do not adhere to one another.

Description

PROCEDE POUR CONVERTIR DES MATIERES CARNEES HUMIDES EN UNE MASSE PULVERULENTE SECHE PROCESS FOR CONVERTING WET MINE MATERIALS INTO A DRY PULVERULENT MASS
La présente invention a pour objet un procédé de déshydratation-fragmentation de matières protéiques carnées coagulables, par exemple de viande et, plus particulièrement, d'abats de boucherie. Elle a également pour objet l'utilisation des granulés protéiques ainsi obtenus pour la fabrication d'aliments pour animaux.The subject of the present invention is a process for dehydration-fragmentation of coagulable meat protein materials, for example meat and, more particularly, meat offal. It also relates to the use of protein granules thus obtained for the manufacture of animal feed.
On sait que les abats tels que poumon, coeur, foie d'animaux de boucherie sont, en raison de leur texture visqueuse, difficiles à manipuler lors de la fabrication de produits alimentaires, notamment d'aliments pour animaux. En effet, ces abats sont spongieux et humides et, par cela, sont difficiles à fragmenter et à sécher de manière suffisante pour qu'on puisse les apprêter et les mélanger efficacement à d'autres ingrédients alimentaires.It is known that organ meats such as lung, heart, liver of slaughter animals are, because of their viscous texture, difficult to handle during the manufacture of food products, in particular animal feed. Indeed, these organ meats are spongy and moist and, as a result, are difficult to fragment and to dry sufficiently so that they can be prepared and effectively mixed with other food ingredients.
Parmi les documents de l'état de la technique consacrés à la granulation, la fragmentation ou la pulvérisation de protéines animales ou végétales, on peut citer les références suivantes:Among the documents of the state of the art devoted to the granulation, fragmentation or spraying of animal or vegetable proteins, the following references may be cited:
(1) Suivant le document JP-61.234.765, on chauffe dans l'huile les produits à fragmenter, tout en réduisant la pression afin d'effectuer leur deshydratation. Le matériau ainsi séché est deshuilé sous vide, puis broyé et la poudre ainsi obtenue utilisée pour former des tablettes.(1) According to document JP-61,234,765, the products to be fragmented are heated in oil, while reducing the pressure in order to effect their dehydration. The material thus dried is deoiled under vacuum, then ground and the powder thus obtained used to form tablets.
(2) Dans le document JP-60.105.474, on décrit la coagulation par la chaleur d'un mélange de protéines animales et végétales (protéines de poisson, albumine, protéines de soja) , le broyage de ce mélange après durcissement en fragments et le moulage, par chaleur et pression, de ces fragments.(2) In document JP-60.105.474, the coagulation by heat of a mixture of animal and vegetable proteins (fish proteins, albumin, soy proteins) is described, the grinding of this mixture after hardening into fragments and the molding, by heat and pressure, of these fragments.
(3) Le document FR-A-2.555.414 décrit un procédé analogue à celui présenté sous (2). Suivant ce procédé, on coagule par la chaleur des protéines de poisson, on divise finement ce produit coagulé et on le mélange avec d'autres protéines, telles que protéines de soja, albumine, caseinate de Na et protéines de céréales. Puis on moule le mélange à chaud.(3) The document FR-A-2,555,414 describes a process analogous to that presented under (2). According to this process, fish proteins are coagulated by heat, this coagulated product is finely divided and mixed with other proteins, such as soy proteins, albumin, Na caseinate and cereal proteins. Then we mold the hot mix.
(4) Suivant le document EP-A-141.644, on mélange à sec de la viande ou des produits carnés dont le taux d'humidité est inférieur à 35% à des solides non-gras; puis on ajoute de l'eau pour obtenir une pâte à laquelle on ajoute ensuite des corps gras; on moule la pâte en forme de biscuits, puis on sèche et cuit ceux-ci au four. Ces biscuits contiennent les particules carnées uniformément réparties dans la masse.(4) According to document EP-A-141 644, meat or meat products whose moisture content is less than 35% are dry mixed with non-fatty solids; then water is added to obtain a paste to which fat is then added; the dough is molded into cookies, then dried and baked in the oven. These cookies contain the fleshy particles uniformly distributed throughout the mass.
(5) Le document JP-59.113.852 décrit l'utilisation d'abats de boucherie et de protéines de poisson qu'on mêle avec certains additifs tels que farines végétales et animales, vitamines, additifs minéraux, etc. On pétrit ce mélange et on le réduit en granules. Puis on fait frire ces granules à l'huile sous pression réduite; finalement on essore l'huile, on refroidit les granules et on les sèche.(5) Document JP-59.113.852 describes the use of meat offal and fish proteins which are mixed with certain additives such as vegetable and animal meal, vitamins, mineral additives, etc. This mixture is kneaded and reduced to granules. Then these granules are fried in oil under reduced pressure; finally the oil is drained, the granules are cooled and dried.
Les procédés décrits ci-dessus, remédient dans une certaine mesure aux difficultés sus-mentionnées de manipulation des abats frais, notamment en proposant de mêler au préalable des produits pulvérulents secs aux matières carnées fraîches, ou, selon une toute autre voie, en cuisant celles-ci (en les faisant frire) pour les solidifer avant de les fragmenter.The processes described above, to a certain extent remedy the aforementioned difficulties in handling fresh offal, in particular by proposing to mix dry pulverulent products with fresh meat substances beforehand, or, by any other means, by cooking those -this (by frying them) to solidify them before fragmenting them.
Le procédé de la présente invention, tel que défini à la revendication 1, remédie à ces inconvénients de manière plus élégante et efficace et présente l'avantage additionnel d'être simple et économique.The method of the present invention, as defined in claim 1, overcomes these disadvantages more elegantly and efficiently and has the additional advantage of being simple and economical.
De préférence on effectue le malaxage et pétrissage des abats (ou de toute autre viande ou protéines animales ou végétales a fragmenter, d'ailleurs) dans un pétrisseur à bras dont les éléments mobiles exercent un effet de déchirement sur les tissus soumis à leur action. C'est en partie à cet effet mécanique lent, appliqué aux protéines en voie de coagulation par la chaleur, qu'on attribue la fragmentation progressive de la masse en particules individuelles dont la dimension est en général comprise entre quelques dizaines de μm et quelques mm (1-10 mm par exemple). L'aspect et la forme des particules varie suivant la nature des matières soumises au traitement et les conditions de celui-ci: température, taux de séchage, vitesse de màrlaxage. En général des températures de 60 - 90°C conviennent, la pression étant progressivement diminuée de la valeur ambiante à 10-50 Torr en fin de parcours. On notera qu'il est préférable d'élever la température de la masse en mouvement avant de diminuer la pression dans l'enceinte. En effet, si on fait le vide avant que les masses de matières carnées n'aient commencé à se coaguler par la chaleur, il se produit un effet de gonflement et de moussage de la masse qui pourrait entraver le bon déroulement de l'opération. Suivant ces conditions la matière protéique deshydratée peut se présenter sous forme de copeaux, de poudre, de farine, de flocons, de paillettes ou de fragments de forme tourmentée nondéfinie.Preferably, the kneading and kneading of the offal (or any other animal or vegetable meat or protein to be fragmented, for example) is kneaded and kneaded in an arm kneader, the moving elements of which exert a tearing effect on the fabrics subjected to their action. It is partly to this slow mechanical effect, applied to proteins in the process of heat coagulation, that the progressive fragmentation of the mass into individual particles is attributed, the size of which is generally between a few tens of μm and a few mm (1-10 mm for example). The appearance and shape of the particles varies according to the nature of the materials subjected to the treatment and the conditions thereof: temperature, drying rate, mixing speed. In general temperatures of 60 - 90 ° C are suitable, the pressure being gradually reduced from the ambient value to 10-50 Torr at the end of the journey. Note that it is preferable to raise the temperature of the moving mass before reducing the pressure in the enclosure. Indeed, if a vacuum is made before the masses of meaty matter have started to coagulate with heat, there is a swelling and foaming effect of the mass which could hamper the smooth running of the operation. According to these conditions the dehydrated protein material can be in the form of shavings, powder, flour, flakes, flakes or fragments of tormented, undefined form.
On peut mettre le procédé de l'invention en oeuvre sur des matières protéiques diverses et leurs mélanges: viandes, volailles, poissons, protéines lactées, protéines végétales, de soja, de céréales, de graines oléagineuses etc.The process of the invention can be implemented on various protein materials and their mixtures: meats, poultry, fish, milk proteins, vegetable proteins, soybeans, cereals, oil seeds etc.
Par ailleurs, on peut obtenir des granulés mixtes en ajoutant, aux préalable, aux matières carnées à fragmenter et deshydrater d'autres ingrédients alimentaires: farines, graisses, sucres, liants, agents de conservation, arômes, épices, sel, etc.In addition, mixed granules can be obtained by adding, beforehand, to the meat materials to be fragmented and dehydrating other food ingredients: flours, fats, sugars, binders, preservatives, flavors, spices, salt, etc.
On peut, si désiré, régulariser la granulométrie des fragments obtenus suivant le procédé de l'invention en faisant passer ceux-ci dans un granulateur, par exemple entre deux rouleaux dont l'un présente, à sa surface, des ouvertures ou un tamis à la granulométrie recherchée.It is possible, if desired, to regularize the particle size of the fragments obtained according to the process of the invention by passing them through a granulator, for example between two rollers, one of which has, on its surface, openings or a sieve the particle size sought.
Les présents granulés protéiques constituent un produit de départ intéressant pour la fabrication, par frittage et moulage sous pression, d'aliments pour animaux. Ce mode d'utilisation est particulièrement avantageux dans le cas où, en réglant convenablement les paramètres de température et de malaxage, on peut obtenir, en fin de procédé, des granules non-seulement séchées mais cuites ou rôties et directement utilisables pour la fabrication par frittage de biscuits pour animaux. Un tel effet de cuisson additionnel peut s'obtenir par chauffage dans le malaxeur à 110-180°C. Alternativement, on soumet les granulés protéiques issus du présent procédé à une cuisson~ou un rôtissage séparé, par exemple dans un courant d'air chaud, c'est-à-dire entre 100 et 160°C. Un procédé analogue, appliqué à des produits de boulangerie, a été décrit dans le document EP-A-151.090 cité ici comme référence. En effet, suivant le procédé de ce document, on prépare une pâte boulangère contenant peu d'eau et on malaxe celle-ci de manière qu'elle se fragmente en particules, celles-ci pouvant être cuites après coup ou, simultanément, pendant la fragmentation. Ainsi, ce procédé de la référence est directement applicable aux granules protéiques de la présente invention, celles-ci se composent alors uniquement de protéines ou de mélanges de celles-ci avec d'autres ingrédients.The present protein granules constitute an interesting starting product for the manufacture, by sintering and die-casting, of animal feed. This method of use is particularly advantageous in the case where, by properly adjusting the temperature and mixing parameters, it is possible to obtain, at the end of the process, granules which are not only dried but cooked or roasted and directly usable for the manufacture by sintering of animal biscuits. Such an additional cooking effect can be obtained by heating in the mixer at 110-180 ° C. Alternately, the protein granules from the present process are subjected to cooking ~ or separate roasting, for example in a current of hot air, that is to say between 100 and 160 ° C. A similar process, applied to bakery products, has been described in document EP-A-151,090 cited here for reference. In fact, according to the process of this document, a baking dough containing little water is prepared and kneaded so that it breaks up into particles, which can be baked afterwards or, simultaneously, during the fragmentation. Thus, this process of the reference is directly applicable to the protein granules of the present invention, these then only consist of proteins or mixtures of these with other ingredients.
Par exemple, suivant une première variante de cette utilisation, on incorpore les présents granulés protéiques à l'état pulvérulent dit "sec", c'est-à-dire contenant moins de 60% en poids d'eau, de préférence entre 20 et 45%, à une pâte boulangère ou biscuitière telle que celles décrites dans le documents EP-A-151.090 précité. Une telle pâte peut contenir (outre lesdits granulés protéiques) de la farine, des graisses, des protéines d'oeuf, de la levure, du sel, des arômes et de l'eau. On malaxe la pâte de manière à la granuler et on cuit ces granules en lit fluidisé dans un courant d'air vers 180-250°C. En alternative, on peut aussi, comme déjà mentionné plus haut, chauffer suffisamment le malaxeur pour que les granules en sortent déjà cuites.For example, according to a first variant of this use, the present protein granules are incorporated in the so-called “dry” pulverulent state, that is to say containing less than 60% by weight of water, preferably between 20 and 45%, to a baking or cookie dough such as those described in the aforementioned documents EP-A-151,090. Such a dough may contain (in addition to said protein granules) flour, fats, egg proteins, yeast, salt, flavorings and water. The dough is kneaded so as to granulate it and these granules are cooked in a fluidized bed in a stream of air at around 180-250 ° C. As an alternative, it is also possible, as already mentioned above, to heat the mixer sufficiently so that the granules come out already cooked.
Les granules cuites sont alors frittées sous pression dans un moule entre environ 10 et 100 N/cm2, la cohésion au frittage pouvant être renforcée par un liant appliqué aux particules cuites, par exemple du lactose ou du glucose en solution aqueuse.The cooked granules are then sintered under pressure in a mold between about 10 and 100 N / cm 2 , the cohesion during sintering being able to be reinforced by a binder applied to the cooked particles, for example lactose or glucose in aqueous solution.
Suivant une seconde variante, on prépare les granulés protéiques suivant le procédé défini à la revendication 1 et on les rôtit après-coup dans un courant d'air chaud (comme indiqué ci-dessus). On mélange ensuite, à sec, ces granulés protéiques avec des granules de pâte cuite (suivant le procédé du document EP-A-151.090) selon des proportions choisies, et on fritte ce mélange en biscuits dans les conditions sus indiquées pour la première variante. En alternative, on utilise les granulés protéiques rôtis seuls et les fritte comme tels.According to a second variant, the protein granules are prepared according to the process defined in claim 1 and they are roasted afterwards in a stream of hot air (as indicated above). These protein granules are then mixed, dry, with cooked dough granules (according to the method of document EP-A-151,090) according to selected proportions, and this mixture is sintered into cookies under the above conditions indicated for the first variant. Alternatively, use the roasted protein granules alone and sinter them as such.
Il est évident que toute autre variante faisant intervenir, soit un mélange préalable d'ingrédients divers dans la préparation suivant l'invention de granulés protéiques mixtes, soit un mélange ultérieur, après cuissons ou rôtissages, de granulés de natures diverses avec les granulés suivant l'invention, est également possible.It is obvious that any other variant involving either a prior mixture of various ingredients in the preparation according to the invention of mixed protein granules, or a subsequent mixture, after cooking or roasting, of granules of various natures with the granules according to the invention. invention is also possible.
Les exemples suivants illustrent l'invention en détail.The following examples illustrate the invention in detail.
Exemple 1Example 1
On a placé 750 g de foie de boeuf et 750 g de poumon de boeuf à environ 75 - 80% d'humidité, préalablement grossièrement haché à l'état congelé, dans un malaxeur-pétrisseur de 3 litres dont les parois sont chauffables par un circuit de vapeur. On' a mis le malaxeur en marche, les bras tournant à une vitesse d'environ 0,8 à 1,2 r.p.m., et on a monté la température à 85 - 90°C. Après environ 10 min, on a fait le vide dans l'enceinte du malaxeur, une pression de 14 Torr s' établissant progressivement en env. 20 min. La quantité d'eau évaporée sous pression réduite, qu'on à récupérée dans un condenseur se montait à env. 600 g.750 g of beef liver and 750 g of beef lung at about 75 - 80% humidity, roughly chopped in the frozen state, were placed in a 3-liter kneader whose walls are heated by a steam circuit. The mixer was started, the arms rotating at a speed of about 0.8 to 1.2 r.p.m., and the temperature was raised to 85-90 ° C. After approximately 10 min, a vacuum was created in the enclosure of the mixer, a pressure of 14 Torr gradually establishing in approx. 20 min. The amount of water evaporated under reduced pressure, which was recovered in a condenser, amounted to approx. 600 g.
On a laissé refroidir et retiré du malaxeur environ 800 g de poudre carnée légèrement brune en flocons non-adhérant contenant environ 55 - 60% d'humidité résiduelle. Ces flocons on été conservés à froid.About 800 g of slightly brown meaty powder in non-stick flakes containing about 55-60% residual moisture was allowed to cool and removed from the mixer. These flakes were kept cold.
Exemple 2Example 2
On a procédé comme à l'exemple 1, à partir de 4 kg d'un mélange à parties égales de foie et poumon de boeuf dans un malaxeur MEILI de 8 1 chauffable à l'eau bouillante. On a chauffé 20 min à 90°C tout en malaxant, puis on a fait le vide (~ 14 Torr) 1 h 30 min environ. On a obtenu ainsi 2,200 g de poudre carnée (particules d'environ 0.1 à 3 mm) dont le taux d'humidité résiduelle était de 17 - 20%. Exemple 3The procedure was as in Example 1, starting from 4 kg of a mixture of equal parts of beef liver and lung in a MEILI 8 L mixer heated with boiling water. We heated 20 min to 90 ° C while kneading, then vacuumed (~ 14 Torr) about 1 h 30 min. 2.200 g of meat powder (particles of about 0.1 to 3 mm) were thus obtained, the residual moisture level of which was 17-20%. Example 3
Dans un malaxeur, on a placé 485 g de la poudre de granulés protéiques à 60% d'humidité issus du procédé de l'exemple 1 et un mélange boulanger contenant 518 g de farine de blé, 75 g de dextrose, 75 g de levure, 75 g de farine de soja, 7,5 g de sel et 1,5 g d'arôme de viande.In a mixer, 485 g of the protein granule powder at 60% humidity from the process of Example 1 and a baker's mixture containing 518 g of wheat flour, 75 g of dextrose, 75 g of yeast were placed , 75 g soy flour, 7.5 g salt and 1.5 g meat flavor.
On a malaxé le tout à 90°C pendant quelques minutes jusqu'à formation d'un produit pulvérulent qu'on a ensuite cuit dans le malaxeur en élevant la température de celui-ci à 100 °C pendant 10 min environ.The whole was kneaded at 90 ° C. for a few minutes until a pulverulent product was formed which was then cooked in the kneader by raising the temperature of the latter to 100 ° C. for approximately 10 min.
Après refroidissement, on a placé environ 15 - 20 g de ces granules dans le moule d'une presse et on a effectué un pressage sous 20 N/cm2. On a ainsi obtenu un biscuit pour chien de qualité excellente.After cooling, approximately 15-20 g of these granules were placed in the mold of a press and pressing was carried out at 20 N / cm 2 . An excellent quality dog biscuit was thus obtained.
Exemple 4Example 4
On a mouillé 500 g des granulés protéiques obtenus suivant l'exemple 2 par 10 g de glycérine afin de les lubrifier, puis on a comprimé la poudre ainsi obtenue dans le moule d'une presse sous environ 35 N/cm2.500 g of the protein granules obtained according to Example 2 were wetted with 10 g of glycerin in order to lubricate them, then the powder thus obtained was compressed in the mold of a press under approximately 35 N / cm 2 .
On a ainsi obtenu des pastilles de protéines carnées qu'on a utilisées pour nourir des animaux. We thus obtained meat protein pellets which we used to feed animals.

Claims

R E V E N D I C A T I O N S
1. Procédé pour convertir des matières carnées coagulables par la chaleur, humides et visqueuses en particules solides non-adhérentes de faible teneur en humidité, caractérisé en ce qu'on malaxe et pétrit à chaud une masse de ces matières dans un récipient étanche tout en réduisant progressivement la pression dans celui-ci, ce traitement ayant pour effet de simultanément coaguler, fragmenter par cisaillement et deshydrater ces matières carnées en particules, celles-ci formant alors une masse pulvérulente, non collante, s 'écoulant librement.1. A process for converting meat coagulable by heat, moist and viscous materials into non-adherent solid particles of low moisture content, characterized in that a mass of these materials is kneaded and kneaded hot in a sealed container while progressively reducing the pressure therein, this treatment having the effect of simultaneously coagulating, fragmenting by shearing and dehydrating these fleshy materials into particles, the latter then forming a pulverulent, non-sticky mass, flowing freely.
2. Procédé suivant la revendication 1, caractérisé en ce qu'on travaille entre 50 et 90°C dans un malaxeur et qu'on réduit la pression jusqu'à une valeur de 10-50 Torr.2. Method according to claim 1, characterized in that one works between 50 and 90 ° C in a mixer and that the pressure is reduced to a value of 10-50 Torr.
3. Procédé suivant la revendication 2, caractérisé en ce qu'on chauffe la masse à la température choisie avant de faire le vide sur celle-ci.3. Method according to claim 2, characterized in that the mass is heated to the selected temperature before creating a vacuum thereon.
4. Procédé suivant la revendication 1, caractérisé en ce que les matières carnées sont des abats de boucherie, notamment le foie et le poumon des animaux.4. Method according to claim 1, characterized in that the meat materials are meat offal, in particular the liver and lungs of animals.
5. Procédé suivant la revendication 1, caractérisé en ce qu'on ajoute aux matières carnées à traiter d'autres matières protéiques animales et/ou végétales telles que protéines lactées, protéines de poisson, protéines de légumineuses, protéines céréalières, protéines de graines oléagineuses, etc.5. Method according to claim 1, characterized in that added to the meat materials to be treated other animal and / or vegetable protein materials such as milk proteins, fish proteins, legume proteins, cereal proteins, oil seeds proteins , etc.
6. Procédé suivant la revendication 1, caractérisé en ce qu'on ajoute aux matières à traiter des produits autres que des protéines, notamment des féculents, des sucres, des corps gras, des liants, des agents conservateurs et des arômes.6. Method according to claim 1, characterized in that products other than proteins, in particular starchy foods, sugars, fatty substances, binders, preservatives and flavorings are added to the materials to be treated.
7. Procédé suivant la revendication 1, caractérisé en ce qu'on soumet la masse pulvérulente obtenue à une granulation afin de régulariser sa granulométrie.7. Method according to claim 1, characterized in that the pulverulent mass obtained is subjected to granulation in order to regularize its particle size.
8. Utilisation des granulés protéiques obtenus suivant le procédé des revendications 1 à 7 pour fabriquer des aliments pour animaux, caractérisée en ce qu'on cuit ou rôtit ces granulés et moule en forme la poudre constituée de ces granulés cuits par frittage sous pression. 8. Use of the protein granules obtained according to the process of claims 1 to 7 for manufacturing animal feed, characterized in that these granules are cooked or roasted and molds into the form of the powder consisting of these granules cooked by sintering under pressure.
9. Utilisation suivant la revendication 8, caractérisée en ce qu'on effectue la cuisson dans l'enceinte de fragmentation en élevant la température de celle-ci au-dessus de 100°C.9. Use according to claim 8, characterized in that the cooking is carried out in the fragmentation enclosure by raising the temperature thereof above 100 ° C.
10. Utilisation suivant la revendication 8, caractérisée en ce qu'on effectue la cuisson des granulés issus de fragmentation dans un courant d'air chauffé entre 100 et 150°C.10. Use according to claim 8, characterized in that the cooking of the granules from fragmentation is carried out in a stream of heated air between 100 and 150 ° C.
11. Utilisation suivant la revendication 8, caractérisée en ce qu'avant frittage, on mélange les granulés cuits avec d'autres ingrédients alimentaires cuits, notamment des granules rôtis de pâte boulangère.11. Use according to claim 8, characterized in that before sintering, the cooked granules are mixed with other cooked food ingredients, in particular roasted bread dough granules.
12. Utilisation suivant la revendication 8, caractérisée en ce qu'avant le frittage, on asperge les granulés d'un liant de frittage, notamment une solution de lactose ou de glucose. 12. Use according to claim 8, characterized in that before sintering, the granules are sprayed with a sintering binder, in particular a solution of lactose or glucose.
PCT/CH1989/000048 1988-03-17 1989-03-16 Process for converting moist meat products into a dry powder WO1989008406A1 (en)

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EP0559126A1 (en) * 1992-03-02 1993-09-08 Kusano, Keigo Process for drying and pulverizing food raw materials
EP0559125A1 (en) * 1992-03-02 1993-09-08 Kusano, Keigo Process for the production of preservative edible supplements for food etc.

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EP0559126A1 (en) * 1992-03-02 1993-09-08 Kusano, Keigo Process for drying and pulverizing food raw materials
EP0559125A1 (en) * 1992-03-02 1993-09-08 Kusano, Keigo Process for the production of preservative edible supplements for food etc.
AU667505B2 (en) * 1992-03-02 1996-03-28 Keigo Kusano Process for the production of preservative edible supplements for food etc

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