Method for producing food product comprising gutted and unhaired poultry raw material

Abstract

The invention discloses a method for producing a food product comprising a poultry meat raw material and a plant-based food raw material. The method comprises the following steps: providing a gutted and unhaired poultry meat raw material with bones; providing plant-based food raw materials; chopping the viscera-removed and depilated poultry meat raw material with a meat grinder having a particle size of at most 5 mm to obtain chopped poultry meat chunks; adding the plant-based food raw material to the chopped poultry meat chunks to obtain a poultry / plant mixture; subjecting the poultry / plant mixture to wet extrusion to obtain an extrudate; the extrudate is ground with a colloid mill to obtain a ground extrudate as a food product.

Description

Technical Field

[0001] The present invention relates to a method for producing food products. More particularly, the present invention relates to a method for producing food products from poultry (including low-value parts of poultry) by extrusion and colloid milling. Background Art

[0002] Extrusion is widely used in the manufacture of various food products. In general, extrusion is a process that uses an extruder with one or two screws. The extruder provides conveying, compression, mixing, cooking, shearing, heating, cooling and shaping of the raw materials into the final product.

[0003] US 5853790 discloses a method for preparing poultry meat for human consumption by using extrusion technology. The method effectively maximizes the use of poultry meat from the whole poultry carcass and increases the value of all meat from the poultry carcass. In this method, the meat portion of the whole poultry is deboned.

[0004] RU 2223673 discloses a method for producing a combined extruded product from meat and vegetable raw materials. The poultry meat used in the method is mechanically deboned. Vessels, tendons and skin can be used in the production.

[0005] It has now been found that a food product for human consumption having satisfactory organoleptic properties (e.g., attractive flavor and good mouthfeel) comprising poultry raw materials and plant-based food materials can be produced from less valuable parts of the poultry raw materials (e.g., hard tissue, tendons, skin and / or cartilage) containing bones and optionally additional poultry raw materials. Poultry meat from whole poultry carcasses can be efficiently utilized and converted into a valuable food product having sensory properties acceptable to consumers. By grinding a food extrudate containing poultry raw materials and plant-based food materials using a colloid mill, a food product having satisfactory organoleptic properties can be obtained. Summary of the invention

[0006] In one aspect, the present invention provides a method for producing a food product using poultry meat materials and plant-based food materials. The method effectively utilizes all meat from a bird carcass, including bones, and optionally hard tissues, tendons, skin and / or cartilage.

[0007] Thus, the present invention provides a sustainable method in which whole eviscerated and defecate birds can be efficiently utilized to produce ready-to-eat food for human consumption, thereby providing environmental benefits. Additionally, the food can be used as an ingredient or supplement and combined with other food ingredients to produce a variety of food compositions.

[0008] The food produced by the process of the present invention is also suitable as animal feed.

[0009] The present invention also provides a method wherein low value parts of a bird or parts of low sanitary quality can be used to provide a product at a lower cost, thereby bringing economic benefits.

[0010] The invention also provides a method for producing food with high nutritional value.

[0011] Furthermore, the present invention provides a method of producing food that can reduce global meat production, providing benefits to the environment.

[0012] The invention also provides a method for producing food with high collagen content.

[0013] The present invention also provides a method for producing a food product having enhanced liquid absorption capacity.

[0014] The present invention also provides a method for producing a food product of high microbiological quality and substantially free of Salmonella.

[0015] In another aspect, the present invention provides a food composition comprising the food produced by the method of the present invention.

[0016] In one aspect, the present invention provides use of a food produced by the method of the present invention in a food composition.

[0017] In another aspect, the present invention provides an apparatus comprising means for carrying out the method of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 A flow chart generally illustrates an embodiment of the method of the present invention.

[0019] Figure 2 An apparatus according to an embodiment of the present invention is shown.

[0020] Figure 3 Shows the hard tissue particle size of food. DETAILED DESCRIPTION

[0021] In one aspect, the present invention provides a method for producing a food product comprising a poultry ingredient and a plant-based food ingredient, comprising the steps of:

[0022] - Provide eviscerated and depilated bone-in poultry raw materials;

[0023] -Provide plant-based food ingredients;

[0024] - mincing the eviscerated and defiliated poultry raw material using a meat grinder having a particle size of at most 5 mm to obtain minced poultry pieces;

[0025] - adding the plant-based food material to the chopped poultry pieces to obtain a poultry / plant mixture;

[0026] - wet extruding the poultry / vegetable mixture to obtain an extrudate;

[0027] - Grinding the extrudate with a colloid mill to obtain a ground extrudate as a food product.

[0028] The "poultry / plant mixture" described in the present invention refers to a mixture of chopped poultry pieces and plant-based food ingredients.

[0029] The percentages of various components in this application are all based on weight.

[0030] Figure 1 An embodiment of the method of the present invention is shown. The dashed lines show optional method steps. The method may include other optional method steps not shown in the figure.

[0031] Poultry materials suitable for use in the method of the present invention include, but are not limited to, chicken, turkey, duck and goose. In one embodiment of the present invention, the poultry is chicken.

[0032] The eviscerated and depilated poultry raw material includes bones. The bone content of the eviscerated and depilated poultry raw material can vary in the range of about 10 wt % to about 60 wt %. Using more bones in the eviscerated and depilated poultry raw material is beneficial to increase the calcium content of the final food product.

[0033] In one embodiment, the eviscerated and depilated poultry material further comprises hard tissue, tendons, skin and / or cartilage, which may be provided by the legs, necks, skin and / or heads of the poultry.

[0034] The eviscerated and depilated poultry raw material is minced to crush bones and other hard tissues and obtain minced poultry pieces in a shape suitable for wet extrusion. The mincing is performed using a meat grinder having a pore size of up to 5 mm. In one embodiment, the pore size of the meat grinder is in the range of about 2 mm to 5 mm.

[0035] In one embodiment, the chopped poultry pieces are placed in a colloid mill to further crush the bone particles into smaller pieces. Generally, a "colloid mill" is a machine with a high-speed rotor and stator that can emulsify, homogenize and disperse while providing ultrafine grinding effects. The rotor pushes the material into the small gap between the rotor and the stator, causing strong mechanical shear. In the present invention, the colloid mill provides uniform ultrafine bone particles for bone-in poultry pieces and effectively improves the softening degree of the bone particles in the subsequent wet extrusion process. In one embodiment, the chopped poultry pieces ground by the colloid mill have bone particles with an average particle size of at most 500 μm.

[0036] In one embodiment, the process of the present invention comprises two colloid mill grinding steps, namely, colloid mill grinding of the chopped poultry pieces, and colloid mill grinding of the extrudate.

[0037] After the eviscerated and depilated poultry raw material is chopped with a meat grinder, and optionally further ground with a colloid mill, the chopped poultry pieces obtained are mixed with plant-based food raw materials. Any food-grade plant-based food raw material is suitable for adding to the chopped poultry pieces. Plant-based food raw materials include but are not limited to food raw materials rich in protein, carbohydrates and / or fiber. In one embodiment, the plant-based food raw material comprises soy protein, pea protein, cereal protein, faba bean protein, zein, potato starch, corn starch or a mixture thereof. In one embodiment, the plant-based food raw material is provided in the form of a finely ground powder. In one embodiment, the plant-based food raw material is fully mixed with the chopped poultry pieces to obtain a uniform poultry / plant mixture.

[0038] The plant-based food material is added to the chopped poultry pieces in an amount such that the food contains about 5 wt% to about 50 wt% of the plant-based food material. In one embodiment, the food contains about 10 wt% to about 30 wt% of the plant-based food material.

[0039] In one embodiment, the food product comprises from about 50% to about 95% by weight of the eviscerated and depilated poultry raw material. In another embodiment, the food product comprises from about 70% to about 90% by weight of the eviscerated and depilated poultry raw material.

[0040] In one embodiment, the poultry / vegetable mixture is cooled to a temperature of about -25°C to about 6°C. Cooling the poultry / vegetable mixture improves the microbiological quality of the material mixture prior to feeding it into the extrusion process.

[0041] The poultry / vegetable mixture is wet extruded to obtain an extrudate. In the context of the present invention, the term "wet extrusion" means that the poultry / vegetable mixture to be extruded has a water content of at least 30%. In one embodiment, the water content of the poultry / vegetable mixture is in the range of about 30% to about 70% by weight. If the water content is below 30%, the extrusion process may be difficult to carry out because the mixture in the extruder is dry. On the other hand, if the water content is above 70%, liquid will separate from the dry matter of the mixture, which is undesirable.

[0042] Wet extrusion can be performed using either a single screw or twin screw extruder. The shearing and tearing during the extrusion step combined with the moisture results in the softening of the hard tissues of the poultry and provides a unique structure to the final food product.

[0043] In one embodiment, wet extrusion is carried out at a temperature of about 100° C. to about 400° C. Depending on the extruder used in the process, the extruder must contain at least one heating section, wherein the temperature is at least 100° C. In addition, there may be more heating sections, in which the extrusion can be carried out at a temperature below 100° C., for example 70° C. In one embodiment of the invention, an extruder is used comprising a plurality of heating sections, each operating at a different temperature. In one embodiment, the temperature of the heating section increases as the mixture moves forward in the extruder.

[0044] The duration of wet squeezing depends on the construction and setup of the device.

[0045] In one embodiment, wet squeezing is performed at a speed of about 100 rpm to about 1000 rpm. In another embodiment, wet squeezing is performed at a speed of about 170 rpm to about 600 rpm. In one embodiment, wet squeezing is performed at a speed of about 170 rpm.

[0046] In one embodiment, the wet extruded chopped poultry pieces result in an extrudate having a temperature of at least 100°C.

[0047] In one embodiment, the extrudate is cooled to a temperature of about 60°C to about -30°C. In one embodiment, the cooling of the extrudate is carried out in the extruder before the extrudate is discharged from the extruder. The cooling in the extruder can be easily carried out in a cooling die. When the extrudate in the extruder is cooled, the temperature of the extrudate discharged from the extruder ranges from about 1°C to about 80°C. In one embodiment, the temperature of the extrudate ranges from about 30°C to about 60°C.

[0048] The extrudate is then ground using a colloid mill to improve the sensory properties of the food. The colloid mill at this stage can be the same or different from the colloid mill used to grind the chopped poultry pieces.

[0049] In order to provide an acceptable food product made from hard tissue, a smooth mouthfeel is an important organoleptic property for consumers. In the present invention, extrusion of the poultry / plant mixture can obtain softened hard tissue. The colloid mill grinding after the extrusion step can obtain smaller and further softened hard tissue particles. In the present invention, the extrusion of the poultry / plant mixture is combined with the colloid mill grinding after the extrusion, which is conducive to obtaining a high-quality food product made from raw hard tissue raw materials.

[0050] In one embodiment, water and / or oil are added to the extrudate prior to colloid milling to improve the performance of colloid milling. By grinding the extrudate with a colloid mill, a food containing bones having an average particle size of about 1 μm to about 500 μm can be obtained. The food ground by colloid milling exhibits a smooth mouthfeel without obvious bone particles.

[0051] The food produced by the method of the present invention has a stronger liquid absorption capacity. The oil and water binding capacity is improved, and a food with better taste and structure can be produced. The colloid mill grinding after extrusion can make a food with high collagen content from hard tissue containing collagen (such as poultry bones) without adding collagen from external sources.

[0052] After the extrudate is ground with a colloid mill, a food-grade product that can be eaten directly can be obtained.

[0053] The extrusion step reduces the microbial load of the poultry carcasses, making it possible to use poultry of lower hygienic quality. In this process, the microbial load is reduced by about 1000-10 9 times.

[0054] The extruded food produced by the method of the present invention can imitate the texture, flavor and mouthfeel of meat.

[0055] The method of the present invention provides a kind of food with high nutritional value.Compared with typical poultry meat products, by using the calcium-containing part of poultry, i.e. bone, and optional hard tissue, tendon and / or cartilage, the calcium content of the food produced by the method increases.In one embodiment, the calcium content of food is about 0.2%w / w to about 0.9%w / w.In another embodiment, the calcium content of food is about 0.2%w / w to about 0.7%w / w.In another embodiment, the calcium content of food is about 0.2%w / w to about 0.5%w / w.In another embodiment, the calcium content of food is about 0.5%w / w to about 0.7%w / w, for example, about 0.52%w / w.

[0056] In one embodiment, the food produced by the method of the present invention has a collagen content of about 5wt% to 80wt% of the total protein content of the food. In another embodiment, the food produced by the method of the present invention has a collagen content of about 10wt% to about 70wt%. In another embodiment, the food produced by the method of the present invention has a collagen content of about 30wt% to about 60wt%.

[0057] In one embodiment, the methods of the invention do not involve an exogenous source of collagen.

[0058] In one embodiment, the extruded and colloid milled food is heat treated at a temperature of about 110° C. to about 400° C. to further improve the sensory properties and mouthfeel of the product. The heat treatment can be carried out by oil cooking (e.g., at 150-300° C.), grilling, frying, heat drying (e.g., at 200-400° C.), freeze drying below -70° C., microwave or infrared radiation, etc.

[0059] The sensory properties of the food can be further improved by adding ingredients commonly used in food production, such as flavoring agents, spices, salt, stabilizers, emulsifiers, carbohydrates, fibers, oils and fats, etc., to the food produced by the method of the present invention.

[0060] The food can be combined with other food materials to provide a variety of food compositions with different appearances, flavors and structures. Therefore, in one aspect, the present invention provides the use of the food produced by the method of the present invention as an ingredient or supplement in a food composition. For example, the food can be combined with raw plant-based food materials or poultry materials that do not contain bones, hard tissues, tendons, skins and / or cartilage. The food produced by the method of the present invention can be added to a food composition in an amount of up to about 50% w / w without any negative impact on the sensory properties of the food composition.

[0061] In another aspect, the present invention provides a food composition comprising the food produced by the method of the present invention.

[0062] In another aspect, the present invention provides an apparatus for carrying out the method of the present invention, comprising an apparatus for carrying out the method of the present invention. Figure 2 The dashed lines represent optional units. The device may include further optional units not shown in the figure.

[0063] The following examples are provided to further illustrate the present invention but not to limit the present invention.

[0064] The calcium content of foods is measured according to standard SFS-EN ISO 11885, 2009.

[0065] The content of aerobic microorganisms was measured according to standard NMKL 86:2013.

[0066] The Salmonella content was measured according to ISO / DIS 20976-2.

[0067] The hydroxyproline content in foods is determined according to ISO 3496:1994. The collagen content in foods is calculated from the hydroxyproline content using a factor of 8.

[0068] Example 1

[0069] 70 kg of poultry carcasses (with bones and skin) were minced using a meat grinder with a hole diameter of 2 mm. The hard tissue content of the sample was about 60%.

[0070] The chopped poultry pieces were then ground into fine pieces containing bone particles with a diameter of about 100 μm using a colloid mill. The ground material was properly mixed with 30 kg of soy concentrate powder (protein content of 66% by weight). The resulting mixture was maintained at about 4° C. and then loaded into a silo connected to a conveying screw connected to a hopper of about 30 liters. The mixture was controlled by an auger and a screw and entered the extruder from the hopper at a speed of about 55 kg / h.

[0071] The mixture of chopped poultry pieces and soy concentrate powder was introduced into an extruder equipped with a cooling die. The moisture content of the mixture was about 55% w / w. The mixture was extruded at 170 rpm. The heating zone temperatures of the extruder were adjusted to 60°C, 70°C, 80°C, 100°C, 120°C, 150°C and 170°C, respectively. The first zone of the cooling die was set at 60°C and the last zone was set at 40°C. The extrusion process took about one minute.

[0072] The extrudate leaves the cooling die at a temperature below 100° C. Only a small amount of steam is released in the process. Solid matter and some separated oil flow out from the end of the cooling die.

[0073] The aerobic microbial content of the solid matter obtained from wet extrusion and the aerobic microbial content of the mixture of chopped poultry pieces and soy concentrate powder, i.e., the "raw material", was measured under the conditions of 30°C / 72 hours. The solid matter showed <100 pmy / g, while the raw material showed >30,000,000 pmy / g.

[0074] The calcium content of the food, ie solid matter, was 0.52% w / w.

[0075] A 7-log reduction of Salmonella in the solid matter indicated complete elimination of Salmonella.

[0076] The solid matter was chopped with a meat grinder having a pore size of 2 mm. Sunflower oil and water were added to the chopped matter in a ratio of 2:10 (w / w) and allowed to stand at 4°C for 60 minutes to allow the chopped matter to absorb. The chopped matter was then ground with a colloid mill. A ready-to-eat food was obtained after grinding with a colloid mill.

[0077] The taste of the above products was tested by a panel of five experienced judges. The products were tested fresh and after being frozen for 48 hours and then thawed to room temperature. All judges found the taste of both products to be appealing and smooth.

[0078] The substance can also be used as an ingredient of a food composition, with the amount not exceeding 50% by weight of the total weight of the food composition.

[0079] Example 2

[0080] The extrudate was produced and milled as in Example 1. The extrudate was torn into granules with a particle size of about 1-5 mm. Fresh ground chicken was added to the granules in a ratio of 65:35 (w / w). Beef fat was added to the obtained mixture in a ratio of 1:10 (w / w), and then minced with a meat grinder with a 5 mm sieve to obtain dough.

[0081] 2.0 wt% salt and spices (including black pepper, chili powder, cumin powder, garlic powder, onion powder and chili pepper) were added to the mass. The mass was kneaded for about 20 minutes until a smooth mass was obtained. The mass was wrapped in oiled aluminum foil and baked in an oven at 125°C until the internal temperature of the kebab was 80°C.

[0082] The product was cooled to 4°C and vacuum packed.

[0083] The resulting kebab-like food has an extremely appetizing taste and texture.

[0084] Example 3

[0085] The extrudate was produced as in Example 1 and ground with a colloid mill. The solid material was chopped with a meat grinder having a pore size of 2 mm. Sunflower oil and water were added to the chopped material in a ratio of 2:10 (w / w) and allowed to stand at 4°C for 10 minutes for absorption by the chopped material. The chopped material was then ground with a colloid mill. A ready-to-eat food product was obtained after grinding with a colloid mill.

[0086] Example 4

[0087] 93 kg of poultry carcasses (with bones and skin) were minced using a meat grinder with a pore size of 2 mm. The minced poultry pieces were then ground into fine pieces containing bone particles with a diameter of about 100 μm using a colloid mill. The ground material was appropriately mixed with 7 kg of soy concentrate powder (protein content of 66% by weight). The resulting mixture was maintained at about 4°C and then loaded into a silo connected to a conveying screw connected to a hopper with a volume of about 30 liters. The mixture was controlled by an auger and a screw and entered the extruder from the hopper at a speed of about 55 kg / h.

[0088] The mixture of chopped poultry pieces and soy concentrate powder was introduced into an extruder equipped with a cooling die. The moisture content of the mixture was about 55% w / w. The mixture was extruded at 170 rpm. The heating zone temperatures of the extruder were adjusted to 60°C, 70°C, 80°C, 100°C, 120°C, 150°C and 170°C, respectively. The first zone of the cooling die was set at 60°C and the last zone was set at 40°C. The extrusion process took about one minute.

[0089] The extrudate leaves the cooling die at a temperature below 100°C, releasing only a small amount of steam in the process. Solid matter and some separated oil flow out from the end of the cooling die.

[0090] The aerobic microbial content of the solid matter obtained from wet extrusion and the aerobic microbial content of the mixture of chopped poultry pieces and soy concentrate powder, i.e., the "raw material", was measured under the conditions of 30°C / 72 hours. The solid matter showed <100 pmy / g, while the raw material showed >30,000,000 pmy / g.

[0091] The food, ie the solid matter, had a calcium content of 0.9% w / w and a protein content of 21% (w / w).

[0092] A 7-log reduction in Salmonella in the solid matter indicated complete elimination of Salmonella.

[0093] The solid matter was chopped with a meat grinder having a pore size of 2 mm. Rapeseed oil and water were added to the chopped matter in a ratio of 2:10 (w / w), respectively, and after mixing, the mixture was allowed to stand at 4°C for 10 minutes to allow the chopped matter to absorb. The chopped matter was then ground with a colloid mill. The colloid milling provided a colloid milled mass which was a ready-to-eat food.

[0094] The collagen content in the ready-to-eat food is 30%, calculated based on the total protein content of the food.

[0095] The ground colloid was further used for the production of a food composition as follows: fresh ground chicken was added to the ground colloid in a ratio of 75:25 (w / w), eggs were then added in a ratio of 5:95, bread crust was added in a ratio of 5:95, and then gently mixed and minced with a meat grinder with a 5 mm sieve to obtain a mass.

[0096] 2.0 wt% salt and spices (including black pepper, chili powder, cumin powder, garlic powder, onion powder and chili) were added to the mass. The mass was kneaded for about 15 minutes until a well-mixed mass was obtained. The mass was kneaded into balls of about 5 cm. The balls were baked in an oven at 200°C until the internal temperature of the balls was 80°C.

[0097] After baking, the product was cooled to 4°C and vacuum packed.

[0098] The resulting meatball-like product has a very appetizing texture and taste.

[0099] Water-oil combination test

[0100] According to the method described in Example 4, 93 kg of poultry carcasses (with bones and skin) and 7 kg of soybean concentrate powder were used to prepare solid extrudates. The solid extrudates were divided into two samples, namely material A and material B. Material A was colloid milled after extrusion, while material B was not colloid milled after extrusion. Therefore, material A was colloid milled twice, while material B was colloid milled once.

[0101] 100 g of water and 100 g of rapeseed oil were added to the two materials at 6°C. The materials were stirred and heated to 18°C ​​in one hour, and then cooled to 6°C in nine hours. The materials were placed on a 0.1 mm metal sieve for 5 minutes. The weight of the leaked liquid was measured. This was repeated five times.

[0102] The test showed that material A, which was ground twice by the colloid mill, absorbed about 10 grams more liquid than material B, which was ground only once by the colloid mill before extrusion. Therefore, material A has a stronger liquid absorption capacity than material B.

[0103] Particle size comparison

[0104] The particle size of hard tissues was studied for materials A and B. 0.9 g of each material was diluted in 20 mL of water, mixed thoroughly, and pipetted onto a microscope slide.

[0105] The results are as follows Figure 3 As shown. Compared with material B, the particles of hard tissue in material A are smaller. In the method of the present invention, the second grinding after extrusion reduces the size of hard tissue in food.

[0106] It is obvious to a person skilled in the art that, as technology advances, the inventive concept can be implemented in various ways.The invention and its embodiments are not limited to the examples described above but may vary within the scope of the claims.

Claims

1. A method for producing a food comprising a poultry raw material and a plant-based food raw material, comprising the following steps: - Provide eviscerated and depilated bone-in poultry raw materials; -Provide plant-based food ingredients; - mincing the eviscerated and defiliated poultry raw material using a meat grinder having a particle size of at most 5 mm to obtain minced poultry pieces; - adding the plant-based food material to the chopped poultry pieces to obtain a poultry / plant mixture; - wet extruding the poultry / vegetable mixture to obtain an extrudate; - Grinding the extrudate with a colloid mill to obtain a ground extrudate as a food product.

2. The method according to claim 1, wherein: The eviscerated and depilated poultry meat raw material is chicken.

3. The method according to claim 1 or 2, wherein: The eviscerated and depilated poultry material has bones, and the bone content is from about 10 wt % to about 60 wt % of the weight of the eviscerated and depilated poultry material.

4. The method according to any one of claims 1 to 3, wherein: The eviscerated and depilated poultry material further comprises at least one of hard tissue, tendons, skin and cartilage.

5. The method according to any one of claims 1 to 4, wherein: The meat grinder has a hole diameter in the range of about 2 mm to 5 mm.

6. The method according to any one of claims 1 to 5, wherein: The chopped poultry pieces are further ground using a colloid mill to obtain colloid mill ground chopped poultry pieces.

7. The method according to claim 6, wherein: The colloid milled chopped poultry pieces have an average particle size of at most 500 μm.

8. The method according to any one of claims 1 to 7, wherein: The plant-based food raw material comprises soy protein, pea protein, cereal protein, broad bean protein, corn protein or a mixture thereof.

9. The method according to any one of claims 1 to 8, wherein: The plant-based food material is added in an amount such that the food contains about 5 wt % to about 50 wt %, preferably about 10 wt % to about 30 wt % of the plant-based food material.

10. The method according to any one of claims 1 to 9, wherein: The food product comprises from about 50% to about 95%, preferably from about 70% to about 90%, by weight of the eviscerated and defatted poultry material.

11. The method according to any one of claims 1 to 10, wherein: The poultry / vegetable mixture is cooled to about -25°C to about 6°C prior to extrusion.

12. The method according to any one of claims 1 to 11, wherein: The wet extrusion is performed at a temperature of about 100°C to about 400°C.

13. The method according to any one of claims 1 to 12, wherein: The wet extrusion is performed using a speed of about 100 rpm to about 1000 rpm, preferably about 170 rpm to about 600 rpm, and more preferably about 170 rpm.

14. The method according to any one of claims 1 to 13, wherein: The poultry / vegetable mixture has a moisture content of about 30% to about 70% by weight.

15. The method according to any one of claims 1 to 14, wherein: At least one of water and oil is added to the extrudate prior to milling with a colloid mill.

16. The method according to any one of claims 1 to 15, wherein: The temperature of the extrudate is at least 100°C.

17. The method according to any one of claims 1 to 16, wherein: The extrudate is cooled to about 60°C to about -30°C.

18. The method according to any one of claims 1 to 17, wherein: The chopped extrudate has an average bone particle size of about 1 μm to about 500 μm.

19. The method according to any one of claims 1 to 18, wherein: The calcium content of the food is about 0.2% w / w to about 0.9% w / w, preferably 0.2% w / w to about 0.7% w / w, more preferably about 0.2% w / w to about 0.5% w / w, further preferably about 0.5% w / w to about 0.7% w / w.

20. The method according to any one of claims 1 to 19, wherein: The collagen content of the food is about 5 wt % to about 80 wt %, preferably about 10 wt % to about 70 wt %, more preferably about 30 wt % to about 60 wt %, based on the total protein content of the food.

21. The method according to any one of claims 1 to 20, wherein: Does not include external sources of collagen.

22. A food composition, wherein: The food composition comprises a food produced by the method of any one of claims 1-21.

23. A food composition according to claim 22, wherein The food product is present in an amount of up to about 50% w / w of the food composition.

24. Use of the food produced by the method according to any one of claims 1 to 21 in a food composition.

25. An apparatus comprising means for implementing the method of any one of claims 1-21.

26. The device according to claim 25, wherein The device comprises: - meat grinders for mincing eviscerated and depilated poultry raw materials to obtain chopped poultry pieces; - an extruder connected to the meat grinder for receiving the chopped poultry pieces to obtain an extrudate; - a colloid mill, connected to said extruder, for receiving said extrudate to obtain a food product.

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