WO2006074638A2

WO2006074638A2 - Method for producing gel as a foodstuff product or foodstuff constituent

Info

Publication number: WO2006074638A2
Application number: PCT/DE2006/000020
Authority: WO
Inventors: Günter KRÜGER
Original assignee: Krueger Guenter
Priority date: 2005-01-12
Filing date: 2006-01-10
Publication date: 2006-07-20
Also published as: DE102005001401A1; WO2006074638A3

Abstract

Animal raw materials containing collagen are subjected to comminution with the addition of acids or bases that can remain in the foodstuffs. After comminution, the mass containing collagen is isolated from the acids or bases by decantation, centrifugation or pressing. The mass is then mixed with drinking water. Said aqueous pulp is heated and subsequently cooled, whereby the pulp can be heated up to 133° C (sterilisation temperature). As small amounts of the acids or bases suitable for use in the foodstuffs can remain in the final foodstuff product, the method can be carried out in a continuous production process. The foodstuff products and foodstuff constituents that are produced according to the inventive method are thermoreversible gels that can withstand extreme temperatures. The invention permits the flavour, colour and consistency of meat and sausage products, poultry products, ready meals and animal feed to be advantageously influenced.

Description

description

Process for preparing gel as a food product or food ingredient

The invention relates to the production of gelling food products or components thereof using animal raw materials according to the features in the preamble of patent claim 1.

For example, to give shredded foods a solidified form, which may extend to the sliceable state, it is common to mix the food ingredients with a gelling agent or coat the foodstuffs. These may be so-called additives, which are to be identified as such by an E number, or gelatin, which is a pure food.

In Europe, about 60 percent of gelatine is made from pork ingredients (eg rind, bone). About 40 percent of the raw material comes from cattle. The preparation of gelatine is carried out in a complex multi-step process, starting with the extraction of gelatin from the collagen-containing raw materials via filtration to sterilization.

As part of a pretreatment, the raw materials are first degreased and demineralized. Thereafter, depending on the starting material, a further treatment by two different methods. In pork rind, for example, the collagenous connective tissue is subjected to acid treatment, usually one day, followed by neutralization and thorough washing out of the salts. The connective tissue of cattle must be pre-treated with alkalis for several weeks due to the stronger cross-linking of the material. After pretreatment, follows the displacement with hot drinking water and the actual extraction. The extracted solutions must be freed from traces of grease and fine fibers, which is done by filtration. In a final cleaning process, the removal of calcium, sodium, acid residues and other salts. The concentrated by evaporation mass is sterilized and dried. The final product is a high-purity gelatin, which is offered as powder or leaf gelatine.

However, a high purity gelatin produced in this way is not necessary for many uses or. not wanted. Thus, for example, in the production of many meat products, the use of a naturally cloudy and not tasteless neutral, that is already having a proper taste, gelling agent is quite advantageous. For reasons of cost, there is also a need for an animal foodstuff which can be used in place of the time-consuming and expensive to produce high-purity gelatin. Since in the case of highly pure gelatin reduced significantly by prolonged heating above 100 ⁰ C, the gelling ability is their utility, for example in the preservation of certain food products is restricted.

DE 43 04 652 C2 describes a process in which preferably bovine skins are processed to an edible coating for food products, including a multi-day alkaline treatment known from gelatin production, subsequent acidification and further treatment in a solidifying bath. The actual food is not changed or upgraded. The procedural, in particular the time required for the preparation and processing of the collagenous material is very high and must therefore always be preceded by a continuous production process. It is therefore an object of the invention to provide a method for producing versatile food or food ingredients with gelling properties, which is very inexpensive and technologically advantageous feasible.

This object is achieved by a method having the features of patent claim 1.

Thereafter, the collagen-containing animal raw materials are subjected to fine grinding with addition of acids or bases remaining in the foodstuffs. Immediately after comminution, the collagen-containing mass is separated from the acids or bases by decantation, centrifuging or pressing. This is followed by mixing the mass with drinking water. This aqueous slurry is heated and then cooled. It is possible to heat up to 133 ° C (sterilization temperature). Since small amounts of the appropriate acids or bases can remain in the later food product, it is possible to realize the process in a continuous production process.

The dietary products produced by the process according to the invention, or Food ingredients are thermoreversible and extremely temperature resistant gels. Taste, color and consistency of meat and sausage products, poultry products, ready meals and pet food products are favorably influenced. A significant advantage of the process products prepared according to claim 2 is that they are very well suited as a low-cost carrier material for special portioned filled recipes. By remaining in the process product, taste-bearing, non-collagen solids content, an appreciation of many meat products can be achieved. Nevertheless it is in the process products is not elaborately prepared gelatin, they have good gelation, water binding, texture formation, thickening, emulsion formation and emulsion stabilization. Due to these properties, the process products can also be used advantageously in many other technological processes.

Embodiments of the invention will be described in more detail below.

Example 1 :

Production of a gel as a food ingredient in sausage production

Pre-shredded pork rind (or cattle tendril) is mixed with vegetable oil, e.g. B. Rapeseed oil. This mixture is micronized by means of a Durchlaufkutters.

Thereafter, the separation of finely divided pork rind from the oil, for example by means of a decanter. The oil is thus separated from the rind. The oil can be reused for subsequent processes. The resulting fine rind mass has a residual content of vegetable oil of approx. 4 - 10% after completion of decantation.

This rind mass is subsequently, preferably in the ratio 1: 2, mixed with drinking water. - It produces a watery slurry, which is heated with constant stirring to up to 133 ° C (sterilization temperature). The resulting thin slurry is portioned and cooled. - This resulting solid gel can in a user-desired grain size (by Wolfen, cutting or liquefying by heating) percent different sausage products as a food ingredient for Stabilization be added. The amount of otherwise added stabilizers and additives of non-animal origin can thus be significantly reduced or completely neglected in some applications.

Example 2:

Preparation of a gel as a nutritional ingredient in the production of pet food products

Parts of an alkaline treated cowhide (split leather) are pre-shredded.

The pre-shredded split leather is micronized with drinking water, preferably in a ratio of 1: 2. A watery pulp is produced, which is heated with constant stirring to up to 133 ° C (sterilization temperature). The resulting thin slurry is portioned and cooled. This resulting solid gel may be added as a food ingredient for stabilization at a grain size desired by the user (by grinding, cutting or liquefying by heating) at a percentage of different animal food products. The amount of otherwise added stabilizers and additives of non-animal origin can thus be significantly reduced or completely neglected in some applications.

Example 3:

Preparation of a final product consisting of a gel according to Example 1 or 2 as animal food.

Preparation of a gel according to Example 1 or 2. - The portioned and cooled gel is melted by heating. Depending on the recipe, this thin slurry is mixed with water and other ingredients (eg. minced beef, offal, fish components). As a dietary supplement, the liquid gel and vitamins, minerals, trace elements u. a. be added.

This recipe is portioned and cooled. The product is a high quality natural end product.

Example 4:

Production of a granulate as a food ingredient

Preparation of a gel according to Example 1 or 2. The cooled gel is dried to a granulation of 4 mm and dried.

The dried material has a residual moisture of 5 -

8th % .

The granules can also be ground into powder.

Claims

claims

1. A method for producing gel as a food product or food ingredient from collagen-containing animal feedstocks, characterized in that in a continuous process, the collagen-containing animal raw materials are finely comminuted with the addition of acids or bases suitable as food, following the fine comminution separating the Collagen containing mass of the acids or bases, the collagen-containing mass is mixed with water and heated and then cooled.

2. The method according to claim 1, characterized in that the product is portioned and / or bottled before or after cooling.

3. The method according to claim 1 or 2, characterized in that the cooled product is dried or dried and ground.