Food or edible material: processes – compositions – and products – Processes – Molding – casting – or shaping
Patent
1991-04-02
1992-07-21
Yeung, George
Food or edible material: processes, compositions, and products
Processes
Molding, casting, or shaping
426518, 426520, A23P 100
Patent
active
051321378
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a process for the production of a lumpy meat emulsion product, and more particularly, to a process for the production of a lumpy meat emulsion product wherein the starting materials are processed to a meat emulsion at temperatures below 50.degree. C.
Meat emulsions have long been used to a considerable extent in the food product industry, and in particular, in the field of feeding domestic animals or pets. Utilization of a maximum proportion of meat raw materials, optionally combined with vegetable proteins, is required for animal feed as these constitute important nutrient carriers for protein, mineral substances, trace elements, fat and vitamins. Such meat emulsions are highly compatible and highly digestible for the animals, while at the same time being very tasty. Thus, these meat emulsions provide an optimum basis for an adequate nutrient adsorption by the animals.
A problem with typical meat emulsions for animal feed is that non-pretreated raw meat materials almost completely lose their lumpy nature and texture during the unavoidable sterilization process necessary to produce corresponding products. However, the shape, lump size, structure and firmness are basic constituents of a correct feeding and are essential factors for high animal acceptance and optimal feeding of the animal.
EP-OS 265 740 discloses a process for the production of a meat emulsion product, in which a meat emulsion of specific composition is rapidly heated to temperatures above 100.degree. C. and preferably to temperatures between 104.degree. and 118.degree. C. At such temperatures, both the animal and vegetable proteins in the emulsion coagulate and denature at a very high speed. The hot emulsion is then pumped into a process tube, where it remains under an overpressure to complete the coagulation of the proteins. However, the premature coagulation and denaturing of the proteins in the emulsion has proved to be disadvantageous for nutrition-physiological reasons. Particularly, in such a production process, the meat raw materials lose texture and, with only moderate success, the known production process attempt to compensate for this by controlling the evaporation of the water present in the emulsion or additional injection of superheated steam for producing a layer-like structure. These process steps, however, are costly from both energy and labor standpoints.
Moreover, in the known process, an increase in the meat percentage in the emulsion to beyond 80% creates process control difficulties as it is easily possible to obtain an excessively fast coagulation of the emulsion. Such rapid coagulation, however, has certain disadvantageous effects on the texture. The aforementioned disadvantages of the known product also directly impair the animal acceptance thereof.
An object of the present invention is to provide a process for the production of a meat emulsion product, which avoids the aforementioned deficiencies of the prior art. It is also an object of the present invention to provide a process for the production of a lumpy meat emulsion product which is inexpensive and wherein the raw meat materials still remain usable as valuable nutrient carriers, particularly for highly digestible albumen as a result of animal-adequate lump size and bit stability, while simultaneously providing the possibility of enrichment with supplementary nutrients and the conversion thereof into an animal-adequate form.
According to the invention this problem is solved in that the meat emulsion is forced through a gap between the plates of a high speed emulsifier into a process tube and is rapidly heated to 40.degree. to 75.degree. C., wherein the proteins of the starting materials are predominantly animal origin and have different coagulation behavior characteristics with respect to temperature and time. With advantageous effects on the texture and other nutrition-physiologically important characteristics of the end product, a considerable proportion of the proteins having an animal origin present in the starting material
REFERENCES:
patent: 3565637 (1971-02-01), Artar
patent: 4752492 (1988-06-01), Sato et al.
Czempik Klaus
Hornig Rolf
Kohler Friedrich
Reimann Josef
Sirel Tas
EFFEM GmbH
Yeung George
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