GB2289897A - A method for cooking animal by-products - Google Patents

A method for cooking animal by-products Download PDF

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Publication number
GB2289897A
GB2289897A GB9510280A GB9510280A GB2289897A GB 2289897 A GB2289897 A GB 2289897A GB 9510280 A GB9510280 A GB 9510280A GB 9510280 A GB9510280 A GB 9510280A GB 2289897 A GB2289897 A GB 2289897A
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United Kingdom
Prior art keywords
tallow
animal
products
clean
weight
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Granted
Application number
GB9510280A
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GB2289897B (en
GB9510280D0 (en
Inventor
John Gerard Gilroy
Martin George Gilroy
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HANINGWORTH Ltd
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HANINGWORTH Ltd
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Publication of GB9510280D0 publication Critical patent/GB9510280D0/en
Publication of GB2289897A publication Critical patent/GB2289897A/en
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Publication of GB2289897B publication Critical patent/GB2289897B/en
Anticipated expiration legal-status Critical
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Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/06—Production of fats or fatty oils from raw materials by pressing
    • C11B1/08—Production of fats or fatty oils from raw materials by pressing by hot pressing
    • 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
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/12—Production of fats or fatty oils from raw materials by melting out
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
    • Y02W30/00—Technologies for solid waste management
    • Y02W30/50—Reuse, recycling or recovery technologies
    • Y02W30/74—Recovery of fats, fatty oils, fatty acids or other fatty substances, e.g. lanolin or waxes

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Fodder In General (AREA)

Abstract

A method for cooking animal by-products in a continuous cooking process in the preparation of meat and bone meal and for the extraction of tallow. The animal by-products are cooked in a continuous feed cooker (1) from which greaves at 120 DEG C are produced. Tallow is extracted from the greaves in a high pressure continuous press (10) and the tallow is centrifuged in a centrifugal decanter (12) to provide clean tallow with a solid content of approximately 0.5% by weight of the clean tallow. Some of the clean tallow is returned by a pump (16) and is added to the animal by-products as the animal by-products are being delivered into the cooker (1) at the rate of approximately 10% by weight of the animal by-products for improving the efficiency of cooking by improving the flow of the animal by-products through the cooker (1) and for enhancing heat transfer to the animal by-products. <IMAGE>

Description

"A method for cooking animal by-products" The present invention relates to a method for cooking animal by-products, and in particular, to a method for cooking animal by-products in a continuous cooking process for the extraction of tallow and the preparation of meat and bone meal. The invention also relates to a method for preparing meat and bone meal from animal by-products and for extracting tallow from the animal by-products. The invention also relates to meat and bone meal prepared from animal by-products cooked according to the method of the invention and to tallow extracted from the animal by-products cooked according to the method of the invention.
The term animal by-products is used throughout this specification to include substantially all by-products of animals, such as, for example, offal, bones, heads, tails, waste meat and the like. The animal by-products may be derived from any suitable animals, typically, cattle, sheep, deer, and the like.
In the preparation of meat and bone meal and the extraction of tallow from animal by-products, the animal by-products must first be cooked. Cooking can be carried out in a batch cooker or in a continuous feed cooker. In relatively large scale production, it is preferable to use a continuous feed cooker.
Continuous feed cookers, in general, tend to be relatively inefficient. Continuous feed cookers suffer from two problems, in particular, firstly, it is difficult to ensure that the animal by-products flow freely through the cooker, and secondly, it is difficult to efficiently achieve sufficient heat transfer to the animal by-products to ensure adequate cooking in a reasonable period of time. To minimize these two problems, it is known to return tallow which is extracted from the greaves as the greaves leave the cooker. The returned tallow is mixed with the animal by-products being delivered to the cooker, and this in the past has been found to improve both the flow of the animal by-products through the cooker and heat transfer to the animal by-products. However, it has been found that the quality of the meat and bone meal prepared from the greaves is relatively poor, and furthermore, is not consistent. There is therefore a need for a method for cooking animal by-products in a continuous cooking process which overcomes this problem.
The present invention is directed towards providing such a method. The invention is also directed towards providing a method for the preparation of meat and bone meal from animal by-products and for extracting tallow from animal by-products. Additionally, the invention is directed towards tallow and meat and bone meal extracted from and prepared from animal by-products cooked according to the method.
According to the invention there is provided a method for cooking animal by-products of the type hereinbefore described in a continuous cooking process for the extraction of tallow from the animal by-products, the method comprising the steps of passing the animal byproducts through a continuous feed cooker to produce greaves, extracting tallow from the greaves, removing solids from the tallow to form clean tallow, the solids content of which does not exceed 0.1% by weight of the clean tallow, returning some of the clean tallow to the continuous feed cooker for mixing with the animal byproducts for improving the efficiency of cooking.
Preferably, the clean tallow is metered into the animal by-products before the animal by-products enter the continuous feed cooker. Advantageously, the clean tallow is metered into to the animal by-products just as the animal by-products are entering the continuous feed cooker. It is preferable that the clean tallow is metered into the animal by-products at a rate of at least 5% by weight of the animal by-products, and preferably, the clean tallow is metered into the animal by-products at a rate of at least 7% by weight of the animal by-products. Advantageously, the clean tallow is metered into the animal by-products at a rate of at least 9% by weight of the animal by-products.
Preferably, the clean tallow is metered into the animal by-products at a rate of approximately 10% by weight of the animal by-products.
Ideally, the solids content of the clean tallow is not more than 1.0% by weight, and preferably, the solids content of the clean tallow is not more than 0.75% by weight, and advantageously, the solids content of the clean tallow is approximately 0.5% by weight. It has been found that by reducing the solids content of the tallow to approximately 0.5% by weight prior to returning the tallow to the continuous feed cooker, the quality of the greaves delivered from the cooker, and in turn, the quality of meat and bone meal and tallow derived from the greaves is significantly improved.
It is preferable that the temperature of the clean tallow as it is being added to the animal by-products is in the range of 650C to 950C. Ideally, the temperature of the clean tallow as it is being added to the animal by-products is in the range of 750C to 850C.
Advantageously, the temperature of the clean tallow as it is being added to the animal by-products is approximately 800C.
The clean tallow is preferably prepared by passing the tallow through a centrifugal decanter. Preferably, the tallow is delivered to the centrifugal decanter at a temperature in the range of 800C to 900C.
It is preferable that the free fatty acids content of the clean tallow is in the range of 41% to 7% by weight of clean tallow. Preferably, the free fatty acids content of the clean tallow is approximately 5% by weight of clean tallow.
In general, it is preferable that the animal byproducts are delivered into the continuous feed cooker at a temperature of approximately 200C.
Generally, the free fatty acids content of the animal by-products are in the range of 3% to 6% by weight of the animal by-products, and ideally, the free fatty acids content of the animal by-products are approximately 4% by weight of the animal by-products.
Additionally, the invention provides a method for preparing meat and bone meal from animal by-products comprising the steps of cooking the animal by-products in a continuous feed cooker using the method according to the invention, the method further comprising separating the tallow from the greaves to form a cake of the meat and bone meal.
Preferably, the method further comprises the step of milling and screening the cake of the meat and bone meal.
Further the invention provides meat and bone meal prepared from animal by-products according to the method of the invention.
In addition, the invention provides a method for separating tallow and forming clean tallow from animal by-products, the method comprising the method for cooking animal by-products according to the invention.
Preferably, the method further comprises the step of filtering tallow from the greaves as the greaves are being passed from the continuous feed cooker to a high pressure continuous press. Advantageously, tallow is extracted from greaves from the continuous feed cooker in the high pressure continuous press, and preferably, the clean tallow is stored in a header tank and is transferred from the header tank to a buffer tank by drawing the tallow from the top of the header tank to facilitate settling of solids suspended in the tallow to the bottom of the header tank.
Further, the invention provides clean tallow prepared from the animal by-products according to the method of the invention.
The invention will be more clearly understood from the following description of an example thereof which is given by way of example only with reference to the accompanying drawing, which illustrates in block representation apparatus for carrying out a method according to the invention for preparing meat and bone meal and extracting tallow from animal by-products which is cooked in a cooking process also according to the invention.
Referring to the drawing there is illustrated apparatus for carrying out the method of the invention for preparing meat and bone meal from animal by-products, extracting tallow from the animal by-products, and also for cooking the animal by-products in a continuous cooking process prior to extraction of the tallow and preparation of the meat and bone meal, all the methods being according to the invention. The apparatus comprises a continuous feed cooker indicated by the reference numeral 1 in which the animal by-products are cooked. The continuous feed cooker 1 comprises an elongated horizontal cooking chamber (not shown) in which a plurality of paddles (also not shown) are rotatably mounted for agitating and urging the animal by-products through the cooking chamber from an upstream end 2 to a downstream end 3. In this embodiment of the invention the continuous feed cooker is a rotating disc cooker, which is a type which will be well known to those skilled in the art. The animal by-products with a free fatty acids content of approximately 4% are delivered into the cooker 1 at the upstream end 2 by a variable speed input screw conveyor 5. The animal by-products are delivered into the cooker 1 at a temperature of approximately 200C. The cooker 1 cooks the animal by-products for a period of approximately 2 hours at a temperature which rises approximately linearly from 200C at the upstream end 2 to 1200C at the downstream end 3.
Greaves are delivered from the downstream end 3 of the cooker 1 at a temperature of 1200C onto a variable speed output screw conveyor 6 through a hopper 7. The hopper 7 extends from an outlet (not shown) at the downstream end 3 of the cooker 1, and together with the screw conveyor 6 forms an integrally sealed unit with the cooker 1 so that the rate of output of greaves from the cooker 1 can be controlled by controlling the speed of the screw conveyor 6. A temperature sensor (not shown) provided within the cooker 1 monitors the temperature of the greaves leaving the cooker 3. A speed controller (not shown) controls the speed of the output screw conveyor 6 in response to the temperature monitored by the temperature sensor in the cooker 1 for maintaining the temperature of the greaves leaving the cooker 1 at approximately 120"C. Should the temperature of the greaves drop below 1200C the speed of the output screw conveyor 6 is reduced until the temperature of the greaves leaving the cooker 1 returns to 1200C. Should the temperature of the greaves leaving the cooker rise above 1200C, the speed of the output screw conveyor 6 is increased until the temperature of the greaves leaving the cooker 1 returns to 1200C at which stage, the speed of the output screw conveyor 6 is maintained constant for so long as the temperature of the greaves leaving the oven remains constant. The greaves are delivered by the output conveyor 6 onto a drainer screw conveyor 8. Free flowing tallow is filtered and drained from the greaves on the conveyor 8, and collected in a tray 9. The drain screw conveyor 8 rapidly delivers the greaves at a temperature of approximately 800C into a high pressure continuous press 10 in which the remaining tallow is extracted from the greaves and collected in the tray 9.
The tallow is delivered from the tray 9 into a centrifugal decanter 12 at a temperature of approximately 900C. The solids content of the tallow entering the centrifugal decanter 12 is relatively high, and typically would be of the order of 10% solids by weight of tallow. The tallow is centrifuged in the centrifugal decanter 12 and solids, generally referred to as fines are removed, and delivered onto a fines conveyor 14. The centrifuged tallow from the decanter 12 is clean tallow with a solids content of not more than 0.5% by weight of tallow, and with a free fatty acids content of approximately 5% by weight of tallow.
The clean tallow is delivered from the centrifugal decanter 12 at a temperature of approximately 800C.
The clean tallow is collected in a header tank 15. A pump 16 draws clean tallow from the header tank 15 through a pipeline 17, and returns the clean tallow to the cooker 1 through a pipeline 18 for adding to the animal by-products just as the animal by-products are being delivered from the input conveyor 5 into the cooker 1. The clean tallow is delivered into the animal by-products at a temperature of approximately 800C. The pump 16 meters the clean tallow into the animal by-products at a rate of approximately 10% clean tallow by weight of the animal by-products. The clean tallow lubricates the animal by-products, thereby allowing the animal by-products to flow freely through the cooker 1, and also significantly enhances heat transfer to the animal by-products.
A speed controller (not shown) on the input screw conveyor 5 controls the speed of the conveyor 5 for controlling the rate at which animal by-products are delivered into the cooker 1. The speed of the input conveyor 5 is controlled in response to the temperature sensor (not shown) at the downstream end of the cooker 1 which also controls the speed of the output conveyor 6. Thus, if the speed of the output conveyor 6 is reduced, in general, the speed of the input conveyor 5 is reduced, and vice versa. The delivery rate of the pump 16 is also controlled in response to the delivery rate of the input conveyor, so that the delivery rate of clean tallow to the animal by-products is maintained substantially constant so that the weight of clean tallow being delivered into the animal by-products is being delivered at the rate of approximately 10% by weight of the animal by-products.
Fines from the centrifugal decanter 12 are returned by the fines conveyor 14 to the high pressure continuous press 10 for the extraction of any residual tallow therefrom. The high pressure continuous press 10 delivers the greaves in caked form to a milling and screening process 19 in which the cake is milled and screened to form meat and bone meal of a desired particle size. The meat and bone meal is then stored in a storage container 20 for subsequent sale.
Clean tallow which overflows from the top of the header tank 15 through an overflow pipeline 21, is transferred into a buffer tank 22. A pump 23 pumps the clean tallow from the buffer tank 21 into a tallow storage tank 24 where it is stored for subsequent sale.
The advantages of the invention are many. It has been found that the quality of the meat and bone meal and the clean tallow derived from the process according to the invention is particularly high. The fact that the clean tallow is returned to the cooker 1 for lubricating and improving the transfer through the animal by-products does not in this case affect the quality of the meat and bone meal, and the tallow as has been the case in processes known heretofore. It is believed that the reason for this is that the tallow is not returned to the cooker until it has been cleaned, and the solids content thereof reduced to 0.5% by weight of the clean tallow. In known processes, the tallow is returned with a relatively high solids content, typically over 5% and it is believed that this lead to the poor quality of the meat and bone meal and the tallow, and in particular the poor quality of the meat and bone meal. It is believed that because the solids content of the tallow is relatively high in known processes, the solids in the tallow returned to the cooker are subjected to cooking twice, and in many cases three and even more times. This seriously degrades the quality of the greaves exiting from the cooker, in that the protein in the solids which are recooked is degraded. This in turn, leads to poor quality meat and bone meal and tallow. Thus, by returning only clean tallow with a solids content of not more than 0.05% recooking of the solids is virtually eliminated, and is eliminated to a sufficient extent as not to affect the quality of the meat and bone meal and the tallow. While particularly good results were achieved when the solids content of the clean tallow does not exceed 0.01% by weight, it is believed that reasonable results would be achieved provided the solids content of the clean tallow does not exceed 1.0% by weight and good results would be achieved provided the solids content of the clean tallow does not exceed 0.75% by weight.
The invention is not limited to the embodiment hereinbefore described which may be varied in detail.

Claims (31)

1. A method for cooking animal by-products of the type hereinbefore described in a continuous cooking process for the extraction of tallow from the animal byproducts, the method comprising the steps of passing the animal by-products through a continuous feed cooker to produce greaves, extracting tallow from the greaves, removing solids from the tallow to form clean tallow, the solids content of which does not exceed 0.1% by weight of the clean tallow, returning some of the clean tallow to the continuous feed cooker for mixing with the animal by-products for improving the efficiency of cooking.
2. A method as claimed in Claim 1 in which the clean tallow is metered into the animal by-products before the animal by-products enters the continuous feed cooker.
3. A method as claimed in Claim 1 or 2 in which the clean tallow is metered into the animal by-products just as the animal by-products are entering the continuous feed cooker.
4. A method as claimed in any preceding claim in which the clean tallow is metered into the animal by-products at a rate of at least 5% by weight of the animal by products.
5. A method as claimed in any preceding claim in which the clean tallow is metered into the animal by-products at a rate of at least 7% by weight of the animal byproducts.
6. A method as claimed in any preceding claim in which the clean tallow is metered into the animal by-products at a rate of at least 9% by weight of the animal byproducts.
7. A method as claimed in any preceding claim in which the clean tallow is metered into the animal by-products at a rate of approximately 10% by weight of the animal by-products.
8. A method as claimed in any preceding claim in which the solids content of the clean tallow is not more than 1.0% by weight.
9. A method as claimed in any preceding claim in which the solids content of the clean tallow is not more than 0.75% by weight.
10. A method as claimed in any preceding claim in which the solids content of the clean tallow is approximately 0.5% by weight.
11. A method as claimed in any preceding claim in which the temperature of the clean tallow as it is being added to the animal by-products is in the range of 650C to 950C.
12. A method as claimed in any preceding claim in which the temperature of the clean tallow as it is being added to the animal by-products is in the range of 750C to 850C.
13. A method as claimed in any preceding claim in which the temperature of the clean tallow as it is being added to the animal by-products is approximately 800C.
14. A method as claimed in any preceding claim in which the clean tallow is prepared by passing the tallow through a centrifugal decanter.
15. A method as claimed in Claim 14 in which the tallow is delivered to the centrifugal decanter at a temperature in the range of 800C to 900C.
16. A method as claimed in any preceding claim in which the free fatty acids content of the clean tallow is in the range of 4% to 7% by weight of clean tallow.
17. A method as claimed in any preceding claim in which the free fatty acids content of the clean tallow is approximately 5% by weight of clean tallow.
18. A method as claimed in any preceding claim in which the animal by-products are delivered into the continuous feed cooker at a temperature of approximately 200 C.
19. A method as claimed in any preceding claim in which the free fatty acids content of the animal byproducts is in the range of 3% to 6% by weight of the animal by-products.
20. A method as claimed in any preceding claim in which the free fatty acids content of the animal byproducts is approximately 4% by weight of the animal by-products.
21. A method for cooking animal by-products in a continuous cooking process, the method being substantially as described herein with reference to and as illustrated in the accompanying drawing.
22. A method for preparing meat and bone meal from animal by-products comprising the steps of cooking the animal by-products in a continuous feed cooker using the method as claimed in any preceding claim, the method further comprising separating the tallow from the greaves to form a cake of the meat and bone meal.
23. A method as claimed in Claim 22 in which the method further comprises the step of milling and screening the cake of the meat and bone meal.
24. A method for preparing meat and bone meal from animal by-products, the method being substantially as described herein with reference to and as illustrated in the accompanying drawing.
25. Meat and bone meal prepared from animal byproducts according to the method of any of Claims 22 to 24.
26. A method for separating tallow and forming clean tallow from animal by-products, the method comprising the method for cooking animal by-products as claimed in any of Claims 1 to 21.
27. A method as claimed in Claim 26 in which the method further comprises the step of filtering tallow from the greaves as the greaves are being passed from the continuous feed cooker to a high pressure continuous press.
28. A method as claimed in Claim 27 in which tallow is extracted from the greaves from the continuous feed cooker in the high pressure continuous press.
29. A method as claimed in any of Claims 26 to 28 in which the clean tallow is stored in a header tank and is transferred from the header tank to a buffer tank by drawing the tallow from the top of the header tank to facilitate settling of solids suspended in the tallow to the bottom of the header tank.
30. A method for extracting clean tallow from animal by-products, the method being substantially as described herein with reference to and as illustrated in the accompanying drawings.
31. Clean tallow prepared from animal by-products according to the method of any of Claims 26 to 30.
GB9510280A 1994-06-03 1995-05-22 A method for cooking animal by-products Expired - Fee Related GB2289897B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IE940452A IE940452A1 (en) 1994-06-03 1994-06-03 A method for cooking offal

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GB9510280D0 GB9510280D0 (en) 1995-08-02
GB2289897A true GB2289897A (en) 1995-12-06
GB2289897B GB2289897B (en) 1998-04-08

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IE (1) IE940452A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0926230A1 (en) * 1997-12-24 1999-06-30 G. van Wijnsberghe en Co. NV Rendering apparatus and method

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1316042A (en) * 1970-02-23 1973-05-09 Commw Scient Ind Res Org Continuous rendering process
EP0048771A1 (en) * 1980-09-30 1982-04-07 The Meat Industry Research Institute Of New Zealand, Inc. Low temperature rendering process and a plant for rendering animal or vegetable raw material
EP0051887A1 (en) * 1980-11-07 1982-05-19 Stork Duke B.V. An installation for processing offal
GB2118204A (en) * 1982-04-09 1983-10-26 Dupps Co Energy efficient continuous rendering system

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1316042A (en) * 1970-02-23 1973-05-09 Commw Scient Ind Res Org Continuous rendering process
EP0048771A1 (en) * 1980-09-30 1982-04-07 The Meat Industry Research Institute Of New Zealand, Inc. Low temperature rendering process and a plant for rendering animal or vegetable raw material
EP0051887A1 (en) * 1980-11-07 1982-05-19 Stork Duke B.V. An installation for processing offal
GB2118204A (en) * 1982-04-09 1983-10-26 Dupps Co Energy efficient continuous rendering system

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0926230A1 (en) * 1997-12-24 1999-06-30 G. van Wijnsberghe en Co. NV Rendering apparatus and method

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Publication number Publication date
GB2289897B (en) 1998-04-08
GB9510280D0 (en) 1995-08-02
IE940452A1 (en) 1995-12-13

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Effective date: 20130522