WO1985003415A1 - Method for obtaining a meal with a high protein quality - Google Patents

Method for obtaining a meal with a high protein quality Download PDF

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Publication number
WO1985003415A1
WO1985003415A1 PCT/SE1985/000046 SE8500046W WO8503415A1 WO 1985003415 A1 WO1985003415 A1 WO 1985003415A1 SE 8500046 W SE8500046 W SE 8500046W WO 8503415 A1 WO8503415 A1 WO 8503415A1
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WO
WIPO (PCT)
Prior art keywords
fraction
raw material
content
fat
oil
Prior art date
Application number
PCT/SE1985/000046
Other languages
French (fr)
Inventor
Erling Arnesen
Per Bladh
Sven Christensen
Original Assignee
Alfa-Laval Food & Dairy Engineering Ab
Sildolje- Og Sildemelindustriens Forskningsinstitu
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 Alfa-Laval Food & Dairy Engineering Ab, Sildolje- Og Sildemelindustriens Forskningsinstitu filed Critical Alfa-Laval Food & Dairy Engineering Ab
Priority to GB08601553A priority Critical patent/GB2173086A/en
Publication of WO1985003415A1 publication Critical patent/WO1985003415A1/en
Priority to DK198504476A priority patent/DK173606B1/en
Priority to NO85853893A priority patent/NO162643C/en
Priority to SE8602262A priority patent/SE8602262L/en

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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
    • 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
    • A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/20—Animal feeding-stuffs from material of animal origin
    • A23K10/22—Animal feeding-stuffs from material of animal origin from fish
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes

Definitions

  • the present invention relates to a method for obtaining a meal with a high protein quality, that is a digestibility of over 90 % and a biological value over 75 % and an oil with a low content of sulphury in the range of 5-10 ppm, and with a low content of free fatty acids, depending on the used raw material in the size of 0,5 - 1,0 % FFA, from a raw material consisting of fresh fish or other marine animals, preferably with a content of volatile nitrogen below 50 mg/100 g raw material, at which the raw material is disintegrated and thereafter heated to a temperature within the field 60-85°C within a time of about 1-3 minutes in a heat exchanger, preferably in such a heat exchanger, where the mass is fed directly into a tube which is heated indirectly provided with rotating scrapes, which keep the inner walls of the tube free from incrusts and achieve turbulence.
  • a meal is obtained, which may be used for human consumption since it retains a pure fish taste and does not get the bitter taste which is typical for meal produced according to usual methods.
  • the fish oil retains the composition, which it has in the raw material and retains its organoleptical value also in an unrefined form.
  • the degree of disintegration of the raw material that is the degree of division into pieces is adapted to the location of the fat stores in the raw material, in such a way that the degree of disintegration is brought in a positive relation to the degree of distribution of fat in the raw material;
  • the disintegrated and thereafter heated mass is divided by sieving in a sieve with dimensions of the hole, which may be adjusted, with such a choice of dimension of holes that one achieves a first fraction with compressible fibre structure and a second fraction with a high content of solids and fine particles;
  • the first fraction is divided by pressing into a third fraction, in which the content of water and fat has been diminished further, and a fourth fraction with in a corresponding way increased content of water and fat;
  • the third fraction is dried leniently at a temperature in the mass below 80°C, and preferably below 65°C.
  • the second fraction is divided, possibly in combination with the fourth fraction, by centrifugal separation, preferably in an oil fraction, a stick water fraction and a defatted and dewatered solid phase, at which the solids are preferably brought together with the first fraction.
  • the so called stick water fraction is returned, possibly after a further cleaning by way of centrifugal separation from the remaining oil and sludge, in one part to the desintegrated raw material prior to the mentioned heat exchanger, and the remaining part is evaporated to a concentrate of stick water, which possibly may be dried together with the third fraction.
  • Fig. 1 shows a simplified example on a plant for carrying through the method according to the invention
  • Fig. 2 shows the connection between the obtained content of fat in solids and press cake on the one hand and the temperature at the heat treatment on the other hand, while
  • Fig. 3 shows the influence of the heat treatment time on the fat content in solids, that is its influence on the separation of fat.
  • the attached figure 1 shows in a simplified manner an example of a plant for carrying through the process according to the invention.
  • Raw material 1 is desintegrated in a mill 2 and brought to an intermediate container 3, from which it is fed into a scraped surface heat exchanger 4 with an indirectly heated circular cylindrical heating area, which is kept clean by rotating scrapes which are not shown in detail.
  • the heated mass is then transported to a sieve 5, which is provided with means, with the use of which the area of the openings of the sieve may be changed.
  • a fraction 6 is obtained with an increased content of dry substance, and a fraction 7 with in a corresponding degree lowered content of dry substance.
  • the fraction 6 is pressed in a press 3, at which there is obtained a fraction 9 with a further increased content of dry substance and a fraction 10 with in a corresponding degree lowered content of dry substance.
  • the press 8 is in the shown case a screw press, but also other presses may be used.
  • the fraction 10 is brought together with the fraction 7 and led to a centrifugal separator of the type which is called decanter 11, where it is divided into an oil fraction 12, a stick water fraction 13 and a solid phase 14. In the shown case this solids are brought together with the fraction 6 and led to the press 8.
  • the fraction 9 is then transported to a dryer 15 for a lenient drying, with a maximal temperature of 80°C, preferably about 65°C in the mass for example under vacuum or in a direct air stream.
  • the mentioned solids 14 may also be led directly together with the fraction 9 to the dryer 15 as is outlined with the dotted line 14 In the figure.
  • the stick water fraction 13 is cleaned in a centrifugal separator 16 from a small content of oil 17, which is led away from the plant, possibly as seen combined with the oil fraction 12 and from a sludge part 18 which in the shown case leads to the dryer 15.
  • the cleaned stick water is evaporated partly in an evaporator 20, at which there is obtained a condensate 21, which is led away from the plant and a stick water concentrate 22, which is dried in the dryer 15.
  • the remaining part of the stick water 19, that is the flow 23, is led back and mixed with the disintegrated raw material prior to its inlet into the scrape heat exchanger 4. From the dryer 15 it is obtained a meal 24 and a flow 26 containing the removed water.
  • the method is adapted to the raw material available.
  • Such fish which has its fat located relatively concentratively, that is in its belly epithelium and skin demands a lesser degree of disintegration, that is division to a relatively large particle size, as compared to fishes which have the fat distributed into the muscle fibres and therefore demands a higher degree of disintegration.
  • Step e) comprises a centrifugal separator of the type, which is called decanter.
  • decanter a centrifugal separator of the type, which is called decanter.
  • the decanter must be dimensioned such that it can divide the whole flow from the heat exchanger, where the mass has been heat treated, if the consistancy of the flow makes this necessary.
  • the shown chart of a plant for carrying through the method according to the invention is simplified and does not show heat exchangers for recovery of heat in connection with the evaporization or heating of the arriving flow to the centrifugal separator 16.
  • Volatile N in the whole fish: 16,6 mg/100 g
  • the heat treatment time was about 120 sec, and experiments were carried through at four temperatures 65-75-85-95°C.
  • the fat content in DS was measured in the pressing cake (flow 9 in the figure) and in the solids (flow 14 in figure).
  • the heat treatment time does not seem to have any influence worth mentioning on the separation of fat, within reasonable intervals of time, as may be seen in some experiments, which are shown in Fig. 3.
  • the experiments were carried through at 85°C ⁇ 2°C in the scraped surface heat exchanger and every experiment means heat treatment during the stated time (2'36 to 12'42"). In every experiment five samples were taken. As may be seen the fat content in the solids is around 9 % in all cases.
  • Water retaining capacity corrected for fat and water 5,0 Regarding the protein quality it may be said that one usually when producing meal from fish raw material obtains DBC values from 60 to 100 mmol/16 g N with an average value of 90/95 in the winter and 75/80 in the summer. There is linear connection between DBC and the content of water soluble protein in the meal within the field 10 - 70 % protein.
  • the content of water soluble protein in meal produced according to known methods varies very strongly with the time of the year and with the storage time at the plant. With unconserved fish as a raw material one obtains 25-30 % and after storing a long time 40-60 %.
  • Whole meal produced from fresh fish according to the present process contains about 12 - 15 % water soluble protein.
  • the real digestibility for mink is a good criterion of the protein quality in meal from fish raw material. According to the present process one obtains a value of real digestibility of over 90 %, typically 93 - 95 %, while with conventional processes values of 65 - 90 % are obtained.
  • the biological value of the protein is over 75 % in the meal, typically 77 %, while one in conventional processes seldom reaches over 74 %.
  • Fish oil usually contains at least 3,0 % FFA and about 20 ppm sulphur.
  • the present process gives an oil with a considerably better oil quality, that is about 0,5 - 1,0 % FFA depending on the used raw material and 5 - 10 ppm sulphur, which is important for the following refining.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Biochemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Organic Chemistry (AREA)
  • Animal Husbandry (AREA)
  • Physiology (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Biomedical Technology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Fodder In General (AREA)
  • Peptides Or Proteins (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Method for obtaining a meal with a high protein quality and extremely high biological value, and an oil with a low content of sulphur and FFA from marine raw material. The raw material is disintegrated (2) and heated (4) rapidly to 60?o - 85?oC. The method is characterized in that one sieves (5) and presses (8) the mass prior to a lenient drying (15), and in that one separates (11) a fraction (7) from the sieving (5) in a decanter (11), and thereby preferably obtains a protein fraction, solids (14), oil (12) and stick water (13). The solids (14) is returned to pressing (8) or dried (15) directly. A part of the stick water is evaporated (20) and possibly dried, while the remaining part (23) possibly is recirculated. The oil (12) is removed from the plant.

Description

Method for obtaining a meal with a high protein quality
The present invention relates to a method for obtaining a meal with a high protein quality, that is a digestibility of over 90 % and a biological value over 75 % and an oil with a low content of sulphury in the range of 5-10 ppm, and with a low content of free fatty acids, depending on the used raw material in the size of 0,5 - 1,0 % FFA, from a raw material consisting of fresh fish or other marine animals, preferably with a content of volatile nitrogen below 50 mg/100 g raw material, at which the raw material is disintegrated and thereafter heated to a temperature within the field 60-85°C within a time of about 1-3 minutes in a heat exchanger, preferably in such a heat exchanger, where the mass is fed directly into a tube which is heated indirectly provided with rotating scrapes, which keep the inner walls of the tube free from incrusts and achieve turbulence.
When producing fish meal and fish oil two main conditions are determining for the quality of the products. Firstly the protein and oil quality of the raw material must be on the highest level, which means that the fish must be fresh, and secondly the production conditions through the whole production line, must be so careful relating to temperature and holding times that protein and oil are not damaged during the production process.
The methods which are used today when producing fish meal do not meet the mentioned two demands. When the production starts from whole fresh fish one obtains a meal with a content of fat of 15-20 %, which can only be sold at a relatively low price and which is not stable during storage in bags or in a storage bin. Only if the fish raw material is stored unconserved for 3-4 days a meal with a fat content below.10 % can be produced according to the usual methods. In practice such a storing means a certain breaking down of the raw material. In many processes such high temperatures and so long holding times are used, that protein and oil are exposed for an additional lowering of the quality. Many suggestions have been made to amend the separate process steps in plants for production of fish meal and fish oil,, but hitherto no complete process has been known, which makes it possible to convert completely fresh fish with a high or low fat content to a meal which is low in fat and to an oil with a low content of free fatty acids with careful conditions throughout the process. The position of the engineering is shown in a process, which is described in the Swedish patent publication No 7909929-7. The purpose of the present invention is to achieve a method of the kind mentioned in the introduction, in such a way that in a simple, reliable way one obtains a fish meal and a fish oil with the mentioned high quality starting from completely fresh marine raw material with a high or low fat content. According to the method a meal is obtained, which may be used for human consumption since it retains a pure fish taste and does not get the bitter taste which is typical for meal produced according to usual methods. The fish oil retains the composition, which it has in the raw material and retains its organoleptical value also in an unrefined form.
According to the invention such a process of the kind mentioned in the introduction is characterized by the combination of the following steps:
a) the degree of disintegration of the raw material, that is the degree of division into pieces is adapted to the location of the fat stores in the raw material, in such a way that the degree of disintegration is brought in a positive relation to the degree of distribution of fat in the raw material; b) the disintegrated and thereafter heated mass is divided by sieving in a sieve with dimensions of the hole, which may be adjusted, with such a choice of dimension of holes that one achieves a first fraction with compressible fibre structure and a second fraction with a high content of solids and fine particles;
c) the first fraction is divided by pressing into a third fraction, in which the content of water and fat has been diminished further, and a fourth fraction with in a corresponding way increased content of water and fat;
d) the third fraction is dried leniently at a temperature in the mass below 80°C, and preferably below 65°C.
e) the second fraction is divided, possibly in combination with the fourth fraction, by centrifugal separation, preferably in an oil fraction, a stick water fraction and a defatted and dewatered solid phase, at which the solids are preferably brought together with the first fraction.
In a preferred embodiment, where one divides the second fraction according to the step e) described above the so called stick water fraction is returned, possibly after a further cleaning by way of centrifugal separation from the remaining oil and sludge, in one part to the desintegrated raw material prior to the mentioned heat exchanger, and the remaining part is evaporated to a concentrate of stick water, which possibly may be dried together with the third fraction.
The invention is described further in the following, with reference to the attached figures, of which
Fig. 1 shows a simplified example on a plant for carrying through the method according to the invention; Fig. 2 shows the connection between the obtained content of fat in solids and press cake on the one hand and the temperature at the heat treatment on the other hand, while
Fig. 3 shows the influence of the heat treatment time on the fat content in solids, that is its influence on the separation of fat.
The attached figure 1 shows in a simplified manner an example of a plant for carrying through the process according to the invention.
Raw material 1 is desintegrated in a mill 2 and brought to an intermediate container 3, from which it is fed into a scraped surface heat exchanger 4 with an indirectly heated circular cylindrical heating area, which is kept clean by rotating scrapes which are not shown in detail. The heated mass is then transported to a sieve 5, which is provided with means, with the use of which the area of the openings of the sieve may be changed. From the sieve a fraction 6 is obtained with an increased content of dry substance, and a fraction 7 with in a corresponding degree lowered content of dry substance. The fraction 6 is pressed in a press 3, at which there is obtained a fraction 9 with a further increased content of dry substance and a fraction 10 with in a corresponding degree lowered content of dry substance. The press 8 is in the shown case a screw press, but also other presses may be used. The fraction 10 is brought together with the fraction 7 and led to a centrifugal separator of the type which is called decanter 11, where it is divided into an oil fraction 12, a stick water fraction 13 and a solid phase 14. In the shown case this solids are brought together with the fraction 6 and led to the press 8. The fraction 9 is then transported to a dryer 15 for a lenient drying, with a maximal temperature of 80°C, preferably about 65°C in the mass for example under vacuum or in a direct air stream. The mentioned solids 14 may also be led directly together with the fraction 9 to the dryer 15 as is outlined with the dotted line 14 In the figure. The stick water fraction 13 is cleaned in a centrifugal separator 16 from a small content of oil 17, which is led away from the plant, possibly as seen combined with the oil fraction 12 and from a sludge part 18 which in the shown case leads to the dryer 15. The cleaned stick water is evaporated partly in an evaporator 20, at which there is obtained a condensate 21, which is led away from the plant and a stick water concentrate 22, which is dried in the dryer 15. The remaining part of the stick water 19, that is the flow 23, is led back and mixed with the disintegrated raw material prior to its inlet into the scrape heat exchanger 4. From the dryer 15 it is obtained a meal 24 and a flow 26 containing the removed water.
As may be understood from the description above of the successive process steps, the method is adapted to the raw material available. Such fish, which has its fat located relatively concentratively, that is in its belly epithelium and skin demands a lesser degree of disintegration, that is division to a relatively large particle size, as compared to fishes which have the fat distributed into the muscle fibres and therefore demands a higher degree of disintegration.
Due to the fact that the sieve is provided with hole dimensions which may be adjustably varied the dimension of the holes may be chosen such, depending on the used raw material, that one obtains a fraction with a compressible fibre structure for the pressing. Step e) comprises a centrifugal separator of the type, which is called decanter. Of course it is also possible to use such a separator that produces two flows, but it is advantageous to divide the arriving flow into three flows. The decanter must be dimensioned such that it can divide the whole flow from the heat exchanger, where the mass has been heat treated, if the consistancy of the flow makes this necessary. It must also be noted that the shown chart of a plant for carrying through the method according to the invention is simplified and does not show heat exchangers for recovery of heat in connection with the evaporization or heating of the arriving flow to the centrifugal separator 16.
Example
Some operational datas from producing meal from winter capeline will be seen below.
Raw material % kg
Fish 100 1000
Dry substance, free from fat 15,2 152
Fat (F) 6,8 68
Water 78,0 780
Fish meal
Dry substance, free from fat 81,3 152 Fat 9.2 17,2 Water 9,5 17,8
Fat (oil)
From decanter 11 45 From centrifugal separator 5,8 Sulphur content ppm 10 ppm FFA 0,5 % The temperatures were the following:
Mass from scraped surface heat exchanger 60 - 80°C
Arriving flow to decanter 11 60 - 80°C Arriving flow to centrifugal separator 16 95°C
In dryer 15 (vacuum dryer) max. 70°C
Some further examples on the fat content In raw material and obtained meal may be mentioned for some different raw materials:
Raw material % fat of total DS % fat of total DS in raw material in meal
Herring 38,8 5,7 Whiting rich in fat 19,9 2,1 Whiting low in fat 8,8 2,1 Winter capeline 36,8 6.3 Summer capeline 60 7-10
An example of analysis of oil from sprats may also be mentioned:
Sulphur ppm 5
Water % 0,15
Contamination % 0,02
FFA % 0,5
Colour Lovibond 10R/35G'
The influence of the temperature in the scraped surface heat exchanger on the degree of separation of fat from fish protein has been investigated. Below a typical example is shown, compare fig. 2:
Raw material: Winter capeline
Total DS (fat included): 27,2% Fat content (in the whole fish): 11 ,8 %
Volatile N (in the whole fish): 16,6 mg/100 g The heat treatment time was about 120 sec, and experiments were carried through at four temperatures 65-75-85-95°C. The fat content in DS was measured in the pressing cake (flow 9 in the figure) and in the solids (flow 14 in figure).
As may be seen the best separation of fat is obtained at the lowest temperature, which is of a great advantage since the protein is dealt with leniently.
The heat treatment time does not seem to have any influence worth mentioning on the separation of fat, within reasonable intervals of time, as may be seen in some experiments, which are shown in Fig. 3. The experiments were carried through at 85°C ± 2°C in the scraped surface heat exchanger and every experiment means heat treatment during the stated time (2'36 to 12'42"). In every experiment five samples were taken. As may be seen the fat content in the solids is around 9 % in all cases.
Finally some analysis of meal from winter capeline are given. It is fresh raw material with a content of 10 - 20 mg volatile N/100 g raw material that has been used. It is to be observed that the results are obtained in a relatively primitive pilot plant, which means that further better results may be obtained in a regular plant.
Protein/DS Kjeldahl % 82
Water soluble protein % 14
Water % 9,9
Ashes % 9,5 SSaalltt % 1,5
Fat (Soxhlet) % 7,5
NH3-N % 0,11
DBC mmol/16 g N 105
Water retaining capacity corrected for fat and water 5,0 Regarding the protein quality it may be said that one usually when producing meal from fish raw material obtains DBC values from 60 to 100 mmol/16 g N with an average value of 90/95 in the winter and 75/80 in the summer. There is linear connection between DBC and the content of water soluble protein in the meal within the field 10 - 70 % protein. The content of water soluble protein in meal produced according to known methods varies very strongly with the time of the year and with the storage time at the plant. With unconserved fish as a raw material one obtains 25-30 % and after storing a long time 40-60 %. Whole meal produced from fresh fish according to the present process contains about 12 - 15 % water soluble protein.
The real digestibility for mink is a good criterion of the protein quality in meal from fish raw material. According to the present process one obtains a value of real digestibility of over 90 %, typically 93 - 95 %, while with conventional processes values of 65 - 90 % are obtained. The biological value of the protein is over 75 % in the meal, typically 77 %, while one in conventional processes seldom reaches over 74 %.
Fish oil usually contains at least 3,0 % FFA and about 20 ppm sulphur. The present process gives an oil with a considerably better oil quality, that is about 0,5 - 1,0 % FFA depending on the used raw material and 5 - 10 ppm sulphur, which is important for the following refining.

Claims

Claims
1. Method for obtaining a meal with a high protein quality, namely with a digestibility over 90 % and a biological value over 75 % and an oil with a low content of sulphur, in the range of 5 ppm, and low content of free fatty acid, depending on the used raw material in the size of 0,5 - 1,0 Z FFA, from a raw material consisting of fresh fish or other marine animals, preferably with a content of volatile nitrogen below 50 mg/100 g raw material, at which the raw material is disintegrated and thereafter heated to a temperature within the field 60 - 85°C within a time period of about 1 - 3 minutes in a heat exchanger preferably of the type where the mass is fed directly through an indirectly heated tube provided with rotating scrapes, which keep the inner walls of the tube free from incrusts and achieves turbulence, ch a r a c t e r i z e d i n the combination of the following steps:
a) the degree of disintegration (2) of the raw material, that is the degree of division is adjusted to the location of the fat stores in the raw material, in such a way that the degree of disintegration is brought to be in a positive relation to the degree of location of fat in the raw material;
b) the disintegrated and thereafter heated mass is divided through sieving (5) in a sieve with hole dimensions which may be adjusted, and choosing the hole dimension such that one achieves a first fraction with a compressible fibre structure and a second fraction with a high content of solids and fine particles;
c) the first fraction (6) is divided by pressing (8) in a third fraction (9), in which the water content and the fat content are lowered and a fourth fraction (10) with in corresponding way increased water and fat content; d) the third fraction (9) is dried (15) leniently at a temperature in the mass below 80°C, preferably below 65°C.
e) the second fraction (7) is divided, possibly in combination with the fourth fraction (10), by centrifugal separation (11), preferably into an oil fraction (12), a stick water fraction (13) and a defatted and dewatered solid fraction (14), at which this solid fraction (14) preferably is mixed with a first fraction (6).
2. Method according to claim 1, at which the second fraction (7) is divided as has been described in step e), c h a r a c t e r i z e d i n that the obtained stick water fraction is returned, possibly after further cleaning by way of centrifugal separation (16) from remaining oil (17) and solids (18) in a one part to the disintegrated raw material prior to the mentioned heat exchanger (4), and is evaporated (20) into a remaining part to a stick water concentrate (22), which possibly may be dried (15) together with the third fraction. (9).
PCT/SE1985/000046 1984-02-03 1985-02-01 Method for obtaining a meal with a high protein quality WO1985003415A1 (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
GB08601553A GB2173086A (en) 1984-02-03 1985-02-01 Method for obtaining a meal with a high protein quality
DK198504476A DK173606B1 (en) 1984-02-03 1985-10-02 Process for producing high-quality fish meal
NO85853893A NO162643C (en) 1984-02-03 1985-10-02 PROCEDURE FOR MAKING MEAL WITH HIGH PROTEIN CONTENT.
SE8602262A SE8602262L (en) 1984-02-03 1986-05-20 PROCEDURE FOR THE EXTRACTION OF A HIGH PROTEIN QUALITY MILL

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE8400549-5 1984-02-03
SE8400549A SE8400549D0 (en) 1984-02-03 1984-02-03 PROCEDURE FOR THE EXTRACTION OF A HIGH PROTEIN QUALITY MILL

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WO1985003415A1 true WO1985003415A1 (en) 1985-08-15

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PCT/SE1985/000046 WO1985003415A1 (en) 1984-02-03 1985-02-01 Method for obtaining a meal with a high protein quality

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JP (1) JPS61501748A (en)
DK (1) DK173606B1 (en)
GB (1) GB2173086A (en)
NO (1) NO162643C (en)
SE (2) SE8400549D0 (en)
WO (1) WO1985003415A1 (en)

Cited By (6)

* Cited by examiner, † Cited by third party
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GB2239655A (en) * 1990-01-02 1991-07-10 Ronan Technologies Ltd A process for recovering meal and oil from fish offal
WO1993009679A1 (en) * 1991-11-21 1993-05-27 Videbaek Protein Aps Powdered or granulated protein product, process for the preparation thereof, and foodstuff containing the protein product
DE19503092C1 (en) * 1995-02-01 1996-06-27 Westfalia Separator Ag Fish meal prepn.
DE19547663A1 (en) * 1995-12-20 1997-06-26 Harald Dipl Ing Suese Odour-free processing of fish residues
US5944597A (en) * 1995-02-16 1999-08-31 Swift-Eckrich, Inc. Method for defatting meat and defatted products
WO2008053163A1 (en) 2006-10-28 2008-05-08 Agritec Systems Limited Extarction of oil from food wastes

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Publication number Priority date Publication date Assignee Title
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WO1983003042A1 (en) * 1982-03-05 1983-09-15 Landssmidjan Method related to drying of fish meal and similar products, and production plant capable of exercising the method
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GB2239655A (en) * 1990-01-02 1991-07-10 Ronan Technologies Ltd A process for recovering meal and oil from fish offal
GB2239655B (en) * 1990-01-02 1994-05-04 Ronan Technologies Ltd A process for recovering meal and oil from fish offal
WO1993009679A1 (en) * 1991-11-21 1993-05-27 Videbaek Protein Aps Powdered or granulated protein product, process for the preparation thereof, and foodstuff containing the protein product
DE19503092C1 (en) * 1995-02-01 1996-06-27 Westfalia Separator Ag Fish meal prepn.
US5944597A (en) * 1995-02-16 1999-08-31 Swift-Eckrich, Inc. Method for defatting meat and defatted products
DE19547663A1 (en) * 1995-12-20 1997-06-26 Harald Dipl Ing Suese Odour-free processing of fish residues
WO2008053163A1 (en) 2006-10-28 2008-05-08 Agritec Systems Limited Extarction of oil from food wastes
US8163945B2 (en) 2006-10-28 2012-04-24 Agritec Systems Limited Extraction of oil from food wastes

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JPS61501748A (en) 1986-08-21
GB8601553D0 (en) 1986-02-26
SE8400549D0 (en) 1984-02-03
SE8602262D0 (en) 1986-05-20
NO162643B (en) 1989-10-23
SE8602262L (en) 1986-05-20
NO162643C (en) 1990-01-31
DK447685A (en) 1985-12-02
NO853893L (en) 1985-10-02
DK447685D0 (en) 1985-10-02
DK173606B1 (en) 2001-04-30
GB2173086A (en) 1986-10-08

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