DK141431B - PROCEDURE FOR PHYSICAL DISPOSAL OF FAT EMULSIONS CONTAINING BLOOD OR FRACENTRIFUGED RED BLOOD BODIES - Google Patents

Description

\ via / (11) PUBLICATION WRITING 1 ^ 1 ^ 31 DENMARK <5,> lntc '· 3 J 23 \ i / 27' (21) Application No. 9 6 ^ / 7 8 (22) Filed on 5 · Π1 & Γ. 19 Τδ (23) Race day J. ΠΙΘΓ. 1978 (44) The application presented and the publication document published on * (· mar · 1 y ° u

DIRECTORATE OF

PATENT AND TRADE MARKET (30) Priority requested from it

Feb 22 1978, 280755 ^, DE

(71) NUTRIDAN ENGINEERING A / S, MarielundsVej 46A, 2750 Herlev, DK.

<72) Inventor: Jørgen Wismer-Pedersen, Frederikøborgyej 88B, 4000 Roskilde, DK: Thorkild Laus en, Søparken 44, Svogerslev, 400C Roskilde, DK.

(74) Plenipotentiary in the proceedings: Nørrejysk Patentbureau ApS.

(54) Method for physically decolorizing fat emulsions containing blood or centrifuged red blood cells.

The present invention relates to a method for physically decolorizing an aqueous emulsion containing blood or centrifuged red blood cells, fat and milk or plant protein.

Μ1431 2

The use of blood from slaughtered animals for nutritional purposes takes place only to a very limited extent, although the blood contains large amounts of protein.

□ A modest use in the food industry of blood is mainly due to the taste and dark color of the blood. Even small amounts of blood give the finished product a dark to black color. The dark color is due to the blood content of hemoglobin.

When auxiliaries, such as milk proteins, finely chopped hard and the like. included in father making, it often occurs in the form of fat emulsions, made e.g. in a colloid mill. This can also include blood as a constituent. However, emulsions containing more than a few percent blood will have a significantly darker appearance than normal meat and therefore, as a major constituent of a meat father, will result in an undesirable dark appearance of the finished product.

Recently, Dr. techn. Prof. 3 p.m.

Zajas and L. Zyrina CUSSR's meat industry research institute), as well as Dr. techn. Prof. A. Sokolov [Moscow's Institute of Technology for the Meat and Milk Industry) developed a method for decolorizing blood / fat / protein emulsions using an ultrasonic system comprising a multi-split hydrodynamic vibrator built into a resonator. In addition, the plant comprises a mixing vessel with mixer and heating device, from which the mixture is pumped to the ultrasonic device through a filter. From the ultrasonic device, the emulsion is fed to a cooling device. Melted lard, untreated blood, milk or plant protein and water are charged into the mixing vessel from which the mixture of a pump is fed to the ultrasonic system. The emulsion is subjected to repeated treatments until the desired degree of dispersion and stability is achieved. The emulsion is then cooled in the cooler. The fluid pressure on arrival at the ultrasonic system is of the order of 11-13 atmospheres. The mixture used comprises 45% pig fat, 20% uU HU 31 3 processed blood, 26¾ water, and 71 milk silk plant protein. The latter is by weight percent, while the first three ep by volume percent.

The object of the present invention is to provide a process for decolorizing blood / fat / protein. emulsions, of the kind specified in the introduction, but which are simpler and cheaper than the ultrasonic treatment included in the Russian process.

This is achieved according to the invention in that an aqueous emulsion containing blood or centrifuged red blood cells, fat and milk protein, such as e.g. sodium caseinate or plant protein such as soy protein isolates when passing through narrow slits, possibly after a preheating to 3Q-7Q ° C, are subjected to a pressure drop of 200-300 atmospheres, preferably 250 atmospheres, whereby it has surprisingly been found that the emulsion is decolorized to a very low degree. The effect differs markedly from the decolorization obtained by treating the emulsion in a colloid mill.

According to the invention, the pressure drop on the 200-300 atmospheres is most conveniently achieved by using a homogenizer common in the dairy industry. The applied B working pressure is preferably of approx. 250 atmospheres, which turns out to be a satisfactory result.

It turns out that a better degree of decolorization can be achieved by heating the emulsion leading to the homogenizer to a temperature of the order of 30-70 ° C. It is preferably preferred to heat the mixture to a temperature of approx. 50 ° C, which seems to be the temperature at which the maximum degree of decolorization is obtained.

The starting material containing blood, fat and water is conveniently pretreated in an emulsifier before being directed to the homogenizer.

In the emulsifier, the blood emulsion is slightly decolorized but has not achieved the desired degree of decolorization. The blood emulsion is preferably treated in the emulsifier until the fat droplets have an average diameter of the order of approx. 5 my.

In order to prevent a high bacterial count in the decolorized emulsion, after having a high temperature during the decolorization process according to the invention, a cooling thereof is carried out immediately after the mixture has passed the homogenizer. For the cooling, a pressure cooler with scraper is preferably used.

Compared to the prior art ultrasound technique, the method of the invention allows the decolorization of blood emulsions with a substantially higher blood content.

Thus, Zajas, Zyrina and Sokolov state that the maximum blood concentration that the emulsion may contain must not exceed 25%. With our technique, emulsions with more than 30% blood and with prptein / fat composition similar to ordinary meat are given a normal meat color. The emulsions are primarily suitable as a substitute for meat in the manufacture of sausages and meat products, but can also be used in the setting of sauces and the like instead of eggs, as well as in salads and other foods.

t 5 1Λ143 1 EXAMPLE 1

An emulsion of 2.5 liters of water, 2 liters of blood, 1 kg of lard, 1 kg of caseinate, 0.36 kg of nitrite salt and 40 g of sodium ascorbinate was prepared. At a temperature of 50 ° C, the components of the emulsifier were emulsified and then passed through the homogenizer at a pressure of 250 atm. Thereby a light emulsion of creamy consistency was produced. This emulsion was used to prepare a batch of Wiener sausages (I). The sausage dad's recipe was: 6 kg of wheat-peeled meat, 4 kg of emulsion, 3.6 kg of jaw slices, 4.5 kg of ice water, 0.8 kg of dry milk, 0.4 kg of potato elitin 0.2 kg of isolated soy protein, 0.2 kg of textured soy protein, 0.07 kg nitrite salt, 0.08 kg sodium polyphosphate, 0.1 kg spice mix, 0.05 kg monosodium glutamate, 0.015 kg Maggi meat flavor, 0.005 kg sodium ascorbinate. The father making was done in a 60 1 lightning chopper with 3 pieces. knives. Main drainage, salt and polyphosphate were filled in the bowl. The lightning chopper started at half speed. After 5 turns, textured soy protein and isolated soy protein were added together with ca.

0.8 l of water. Then the chopper was set at full speed. After 100 laps, the emulsion was added. After 200 laps, potato flour, dry milk and the rest of the ice water were added. After 250 laps, jaw cuts were added. After 300 laps, spices were added and Bfter 350 laps were stopped. The temperature of the father is 12 ° C. The father was then stopped in paralysis, caliber 18-20 mm. The sausages were dried for 20 min. at 70 ° C, smoked 30 min. at 70 ° C, boiled 8 min. at 80 ° C and refrigerated for 6 min.

In addition, a charge of sausage C11D was prepared following the same procedure except that the emulsion was not passed through the homogenizer prior to use in the father preparation. Yield measurements showed that the losses were 9.11 and 8.53% on charge I and II, respectively. Taste assessment of the sausages yielded the following result, using a rating scale of 1 (inadmissible) to 10 (excellent):

Charge Color Odor Taste Consistency Overall impression I 8 B 8 8 8 II 2 2 2 8 2

Thus, it is seen that the use of homogenizer-treated emulsions results in such a significant improvement in quality that the quality of the sausages is fully equivalent to the fact that pure meat had been used instead of the emulsion.

EXAMPLE 2

An emulsion of 1.2 liters of water, 1.2 liters of centrifuged blood cells, 2 kg of oxalate, 0.5 kg of caseinate, 0.36 kg of nitrite salt and 40 g of sodium ascorbinate was prepared. At a temperature of 50 ° C, the components were emulsified through the emulsifier and then passed through the homogenizer at a pressure of 300 atm. This emulsion had a light reddish color and creamy texture. The emulsion was used to prepare a charge CD Wiener sausage exactly as in Example 1. In addition, a charge sausage was prepared (ID by the same procedure except that the emulsion was not passed through the homogenizer. Yield measurements showed that the shrinkage was 8.90 and 8 , 35 on Charge I and II, respectively. Taste assessment of the sausages showed that Charge I closely resembled sausages made with pure meat instead of emulsions, while Charge II had a character resembling blood sausages.