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WO2006074638A3 - Procede pour produire du gel en tant que produit alimentaire ou ingredient de produit alimentaire - Google Patents

Procede pour produire du gel en tant que produit alimentaire ou ingredient de produit alimentaire Download PDF

Info

Publication number
WO2006074638A3
WO2006074638A3 PCT/DE2006/000020 DE2006000020W WO2006074638A3 WO 2006074638 A3 WO2006074638 A3 WO 2006074638A3 DE 2006000020 W DE2006000020 W DE 2006000020W WO 2006074638 A3 WO2006074638 A3 WO 2006074638A3
Authority
WO
WIPO (PCT)
Prior art keywords
foodstuff
acids
bases
products
comminution
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/DE2006/000020
Other languages
German (de)
English (en)
Other versions
WO2006074638A2 (fr
Inventor
Guenter Krueger
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of WO2006074638A2 publication Critical patent/WO2006074638A2/fr
Publication of WO2006074638A3 publication Critical patent/WO2006074638A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/06—Gelatine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/10—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Fodder In General (AREA)

Abstract

Des matières premières animales contenant des collagènes sont soumises à un fractionnement très fin sous addition d'acides ou de bases pouvant rester dans les produits alimentaires. Immédiatement après ce fractionnement, la matière contenant des collagènes est séparée des acides ou des bases par décantation, centrifugation ou compression, puis ladite matière est mélangée à de l'eau potable. La pâte est alors chauffée, puis refroidie, l'échauffement pouvant aller jusqu'à 133° C (température de stérilisation). De faibles quantités d'acides ou de bases aptes à l'alimentation pouvant rester dans le produit alimentaire ultérieur, il est possible de réaliser ce procédé dans un processus de production en continu. Les produits alimentaires ou les ingrédients de produits alimentaires obtenus selon ce procédé sont des gels thermoreversibles extrêmement résistants à la chaleur. L'invention permet ainsi de modifier favorablement le goût, la couleur et la consistance de la viande, de la charcuterie, de la volaille, de mets préparés et de produits pour l'alimentation des animaux.
PCT/DE2006/000020 2005-01-12 2006-01-10 Procede pour produire du gel en tant que produit alimentaire ou ingredient de produit alimentaire Ceased WO2006074638A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102005001401A DE102005001401A1 (de) 2005-01-12 2005-01-12 Verfahren zum Herstellen von Gel als Nahrungsmittelprodukt oder Nahrungsmittelbestandteil
DE102005001401.1 2005-01-12

Publications (2)

Publication Number Publication Date
WO2006074638A2 WO2006074638A2 (fr) 2006-07-20
WO2006074638A3 true WO2006074638A3 (fr) 2006-09-14

Family

ID=36589259

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DE2006/000020 Ceased WO2006074638A2 (fr) 2005-01-12 2006-01-10 Procede pour produire du gel en tant que produit alimentaire ou ingredient de produit alimentaire

Country Status (2)

Country Link
DE (1) DE102005001401A1 (fr)
WO (1) WO2006074638A2 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102007057805B4 (de) 2007-11-30 2013-06-13 Günter Krüger Verfahren und Anlage zur Herstellung eines kollagenhaltigen Fleischerzeugnisses aus tierischen Gewebeteilen sowie ein Fleischerzeugnis

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3073702A (en) * 1960-02-04 1963-01-15 Armour & Co Water dispersible collagen
US3494772A (en) * 1963-11-20 1970-02-10 Lever Brothers Ltd Method of making an edible fibrous protein casing
DE2747798A1 (de) * 1977-10-25 1979-04-26 Leon Oudem Verfahren zur extraktion von kollagen und die weiterverarbeitung zu gelatine
DE4304652C2 (de) * 1992-03-03 1995-12-14 Tee Pak Inc Verfahren zur Herstellung eines mit Collagen überzogenen Nahrungsmittelproduktes
US5877287A (en) * 1993-03-19 1999-03-02 Ellco Food Ab Method for producing gelatin
WO2003017770A1 (fr) * 2001-08-25 2003-03-06 Devro Plc Enveloppes a base de collagene
WO2005039309A1 (fr) * 2003-09-24 2005-05-06 Hermann Hohenester Procede et dispositif de preparation industrielle d'aliments, aliments et produit alimentaire

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3073702A (en) * 1960-02-04 1963-01-15 Armour & Co Water dispersible collagen
US3494772A (en) * 1963-11-20 1970-02-10 Lever Brothers Ltd Method of making an edible fibrous protein casing
DE2747798A1 (de) * 1977-10-25 1979-04-26 Leon Oudem Verfahren zur extraktion von kollagen und die weiterverarbeitung zu gelatine
DE4304652C2 (de) * 1992-03-03 1995-12-14 Tee Pak Inc Verfahren zur Herstellung eines mit Collagen überzogenen Nahrungsmittelproduktes
US5877287A (en) * 1993-03-19 1999-03-02 Ellco Food Ab Method for producing gelatin
WO2003017770A1 (fr) * 2001-08-25 2003-03-06 Devro Plc Enveloppes a base de collagene
WO2005039309A1 (fr) * 2003-09-24 2005-05-06 Hermann Hohenester Procede et dispositif de preparation industrielle d'aliments, aliments et produit alimentaire

Also Published As

Publication number Publication date
DE102005001401A1 (de) 2006-07-20
WO2006074638A2 (fr) 2006-07-20

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