Animal-derived fabric products, semi-processed products, and methods for manufacturing the same.

Abstract

Disclosed are animal-derived fabric products and methods for manufacturing such products. The method comprises receiving unused animal parts including at least bone and meat, pre-crushing the unused animal parts, adding water, grinding the unused animal parts and water using at least two grinding steps to produce a first mixture having a particle size of 200 μm or less, and grinding the first mixture in a colloidal mill to produce a second mixture. The entire manufacturing process may be carried out at a temperature not exceeding 5°C.

Description

Technical Field

[0001] Cross-Reference to Related Applications This application is a PCT patent application claiming the benefit of priority under 35 U.S.C. § 119(e) from U.S. Provisional Patent Application No. 63 / 534,171 filed on August 23, 2023. The entire content of the above application is incorporated by reference herein as if fully set forth in this specification in its entirety.

[0002] The present invention relates generally to animal products. More specifically, the present invention relates to animal dough products, semi-finished products, and methods for producing the same.

Background Art

[0003] A large amount of unused animal parts are generated from processed animal products. These unused animal parts, including meat, bone and hide, are typically disposed of as waste or used to produce animal feed, such as for dogs and cats.

[0004] These unused animal parts have high nutritional value and can also be beneficial for human consumption. However, at present, the processing methods used render the unused animal parts unsuitable for human consumption at least in terms of hygiene requirements as well as taste and texture.

[0005] Accordingly, there is a need for food products based on unused animal parts from animals that are suitable for human consumption.

Summary of the Invention

[0006] Some aspects of the present invention provide a method for producing an animal food product, comprising: (a) receiving unused animal parts comprising at least bone and meat; (b) pre-crushing the unused animal parts; (c) adding water; and (d) grinding the unused animal parts and water using at least two grinding stages to produce a first mixture having a particle size of 200 µm or less; and (e) Grinding the first mixture in a colloidal mill to produce a second mixture. Includes, This method describes how the preliminary crushing and grinding stages are carried out at temperatures not exceeding 40°C.

[0007] In some embodiments, the method may further include cooling the colloid mill to a temperature of less than 1°C. In some embodiments, the colloid mill may be operated at a speed of 2000 to 18000 RPM.

[0008] In some embodiments, the method may further include maintaining the pre-crushed unused animal parts, the first mixture, and the second mixture at a maximum temperature of 5°C during the transport process between steps (b), (c), (d), and (e).

[0009] In some embodiments, the method may further involve mixing the second mixture with at least some of carbohydrates, starch, fiber, egg powder, natural stabilizers, edible oils, gums, minerals, hydrophilic colloids, salts, flavorings, and water while maintaining the mixture at a temperature below 5°C.

[0010] In some embodiments, the method may further include extruding a second mixture. In some embodiments, the method may further include boiling the extruded second mixture to produce an animal-based food. In some embodiments, the method may further include deep-frying the extruded second mixture to produce an animal-based food.

[0011] Some further embodiments of the present invention may relate to a cooked animal-based dough product containing 5 to 40% by weight of protein (at least 90% by weight of which is animal-based), 0.01 to 10% by weight of calcium, 5 to 50% by weight of carbohydrates, 0 to 1% by weight of cholesterol, 1 to 12% by weight of saturated fat, and 20 to 80% by weight of water relative to the whole product. In some embodiments, the cooked animal-based dough product may be characterized by an average particle size of less than 50 μm.

[0012] In some embodiments, the product is fresh pasta. In some embodiments, the product is pizza dough, and the amount of water is 20-70% by weight of the total product.

[0013] In some embodiments, the cooked animal dough product may further contain 1 to 20% by weight of monounsaturated fats. In some embodiments, the cooked animal dough product may further contain 1 to 20% by weight of polyunsaturated fats. In some embodiments, the cooked animal dough product may further contain 5 to 20% by weight of hydrolyzed fats. In some embodiments, the cooked animal dough product may further contain 0.25 to 2% by weight of omega-3 fatty acids.

[0014] In some embodiments, the cooked animal-based dough product may further contain 1 to 12% by weight of omega-6. In some embodiments, the cooked animal-based dough product may further contain 3 to 12% by weight of mineral ash. In some embodiments, the cooked animal-based dough product may further contain 0.05 to 3% by weight of sodium.

[0015] In some embodiments, the animal source may be selected from fish, beef, pork, chicken, duck, goose, and lamb. In some embodiments, the animal source may contain at least bone and meat. In some embodiments, at least 90% by weight of the protein may be natural animal protein.

[0016] Some further embodiments of the present invention may relate to an animal-based dough product fried in oil containing 5-40% by weight of protein (of which at least 90% by weight is animal-based), 0.01-5% by weight of calcium, 5-50% by weight of carbohydrates, 0-1% by weight of cholesterol, 1-12% by weight of saturated fat, 15-25% by weight of unsaturated fat, and 20-40% by weight of water. In some embodiments, the mixture is characterized by an average particle size of less than 50 μm.

[0017] In some embodiments, the product is a snack.

[0018] In some embodiments, the fried animal dough product may further contain 5 to 20% by weight of monounsaturated fats. In some embodiments, the fried animal dough product may further contain 2 to 20% by weight of polyunsaturated fats. In some embodiments, the fried animal dough product may further contain 5 to 20% by weight of hydrolyzed fats. In some embodiments, the fried animal dough product may further contain 0.25 to 2% by weight of omega-3. In some embodiments, the fried animal dough product may further contain 2 to 12% by weight of omega-6.

[0019] In some embodiments, the fried animal dough product may further contain 1 to 12% by weight of mineral ash. In some embodiments, the fried animal dough product may further contain 0.1 to 3% by weight of sodium.

[0020] In some embodiments, the animal source is selected from fish, beef, pork, chicken, duck, goose, and lamb. In some embodiments, the animal source includes at least ground bone and meat. In some embodiments, at least 90% by weight of the protein is natural animal protein.

[0021] The subject matter considered to be the present invention is particularly pointed out and clearly asserted in the conclusion section of this specification. However, the present invention, with respect to both its structure and method of operation, as well as its object, features and advantages, can be best understood by referring to the following embodiments for carrying out the invention in conjunction with the accompanying drawings. [Brief explanation of the drawing]

[0022] [Figure 1] This is a flowchart illustrating a method for producing animal-based food according to several embodiments of the present invention. [Figure 2A]It is an image of unused fish parts processed into an animal-based semi-finished food product according to some embodiments of the present invention. [Figure 2B] It is an image of an animal-based semi-finished food product made from unused fish parts according to some embodiments of the present invention. [Figure 3] Figures 3A and 3B are images of animal-based dough products in the form of pasta according to some embodiments of the present invention.

[0023] It will be appreciated that, for brevity and clarity of illustration, elements illustrated in the drawings are not necessarily drawn to scale. For example, some dimensions of elements may be exaggerated relative to other elements for clarity. DETAILED DESCRIPTION OF THE INVENTION

[0024] Those skilled in the art will understand that the present invention can be embodied in other specific forms without departing from the spirit or essential characteristics thereof. Therefore, the above-described embodiments should be considered as illustrative rather than restrictive of the invention described herein in all aspects. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and it is intended that all modifications that fall within the meaning and range of equivalents of the claims are encompassed herein.

[0025] Some aspects of the present invention relate to animal-based dough products, cooked foods, or cooking ingredients (such as dried or raw ingredients). Further aspects relate to animal-based semi-finished food products that can be provided as raw materials for producing animal-based dough products or other products, and to methods for producing these products.

[0026] Animal-based dough products and / or animal-based semi-finished foods according to embodiments of the present invention may contain nutritional values ​​that are not commonly found in similar commercially available products. For example, because such products are based on underutilized animal parts, including bones and meat and optionally at least some of the skin, scales and head, they may contain high levels of animal protein, high levels of calcium, and lower, desirable levels of cholesterol.

[0027] As used herein, unused animal parts refer to residues discharged from the animal processing industry before they are defined as “waste” by regulation. Unused animal parts must be disposed of in accordance with food consumption regulations, such as EU2073 / 2005 standards and food safety protocols.

[0028] Next, we refer to Figure 1, which is a flowchart of a method for producing animal-based food according to some embodiments of the present invention.

[0029] In step 110, the method may include receiving unused animal parts that include at least bones and meat, and optionally skin, scales, and head. The unused animal parts may be received in an unfrozen state (e.g., cooled to a maximum of 5°C) or frozen state. Unfrozen unused animal parts may be received from facilities that process animal products, such as fish, beef, pork, chicken, duck, goose, and lamb. Typically, these facilities separate the meat from the bones and / or skin, scales, and internal organs (stomach) to form processed products (e.g., fish fillets, ground meat, and steaks). This process yields unused animal parts that include meat, bones, skin, scales, and internal organs. In some embodiments, the parts to be discarded may then be frozen before further processing.

[0030] A non-limiting example of underutilized fish parts (e.g., underutilized tilapia parts) is shown in Figure 2A. To make these parts suitable for human consumption, they must be maintained under controlled microbiological conditions to minimize the growth of bacteria, viruses, and fungi.

[0031] In non-limiting examples, unused animal parts may be processed at a cooling temperature of 5°C or below (either unfrozen or frozen). This ensures that the microbiological conditions required for human consumption comply with, for example, the EU2073 / 2005 standard and / or the FDA and EPA safety level requirements in regulations and guidance (Appendix 5 – Fish and Fisheries) or any other suitable standards for food for human consumption.

[0032] Step 120 may include pre-crushing of unfrozen or frozen unused animal parts using any suitable crusher. In some embodiments, the crusher may be cooled to ensure that the temperature of the unfrozen unused animal parts does not exceed 40°C, for example, the temperature may not exceed 35°C, 30°C, 25°C, 20°C, 4°C, 3°C, 2°C, 2°C or less. In some embodiments, the temperature may not exceed 20°C or 10°C.

[0033] In step 130, water may be added to the crushed, unfrozen, unused animal parts (this is not required). For example, 20 to 70% by weight of water relative to the entire semi-finished product may be added to the crushed, unfrozen, unused animal parts. The amount of water may be determined based on the desired texture, fluidity, and moldability of the semi-finished product. In some embodiments, the amount of water added may be 20 to 30% by weight, 30 to 40% by weight, 40 to 50% by weight, 50 to 60% by weight, 60 to 70% by weight, or any value or range in between.

[0034] In step 140, the method may include grinding the unused animal parts and water using at least two grinding steps to produce a first mixture having a particle size of 200 μm or less. For example, the mixture of water and the crushed, unfrozen, unused animal parts may be introduced into a series of grinders ranging from coarse to fine grinding. In non-limiting examples, two, three, four, or five grinders may be used to grind the mixture. In some embodiments, all grinders may be cooled to ensure that the grinding temperature does not exceed 40°C, 35°C, 30°C, 25°C, 5°C, 3°C, 2°C, or less. In some embodiments, the final particle size of the ground first mixture is 200 μm or less.

[0035] In step 150, the method may include grinding the first mixture in a colloidal mill to produce a second mixture. In some embodiments, the colloidal mill may be cooled to a temperature below 40°C, for example below 35°C, below 30°C, below 20°C, below 5°C, below 3°C, below 3°C, below 2°C, below 1°C or below.

[0036] A colloidal mill can process a first mixture by reducing its particle size through shearing and grinding actions. The colloidal mill consists of a rotor and a stator, which create a high-shearing environment. The rotor rotates at high speed, generating centrifugal force that pushes the mixture through a narrow gap (e.g., zero gap, negative tolerance) between the rotor and stator. This action subjects the mixture to powerful mechanical force, breaking down the particles and achieving a fine, uniform consistency. Colloidal mills are known to be suitable for grinding hard materials (e.g., grains and hard particles). In some embodiments, the colloidal mill may be operated at speeds of 2000 to 18000 RPM.

[0037] The colloid mill according to the embodiment of the present invention may be operated at a controlled temperature, for example, below 40°C, in order to maintain the integrity of the mixture. A cooling mechanism ensures that the temperature remains below a specified threshold, such as below 35°C, to prevent thermal decomposition of the components. The colloid mill can achieve particle sizes of less than 100 μm, and in some embodiments, less than 50 μm or 25 μm, depending on the specific requirements of the process.

[0038] In some embodiments, colloid mills have been found to be surprisingly suitable for processing mixtures containing underutilized animal parts, because these underutilized parts contain soft materials in addition to hard bones. The high shear force environment effectively homogenizes the mixture, ensuring a consistent texture and particle size distribution.

[0039] In some embodiments, the method may include maintaining the pre-crushed unused animal parts, the first mixture, and the second mixture at a maximum temperature of 5°C during the conveying process between steps 120, 130, 140, and 150. Accordingly, any conveying pipes, conveyors, and other components involved in the process may be cooled to 5°C or below (e.g., 4°C, 3°C, 2°C, 1°C, 0°C, or below). For example, conveying pipes, conveyors, and other components may be covered with an insulating material and / or cooled by cooling pipes.

[0040] In some embodiments, the method may include freezing the ground mixture to a temperature below -1°C. In some embodiments, the method may include cooling the ground mixture to a temperature below 5°C. In some embodiments, the method may include packing the ground mixture into suitable packaging material and sending the package to a potential consumer (e.g., a food manufacturer) under a controlled atmosphere (e.g., 5°C, below -1°C or below). An image of a fish-based semi-finished food is shown in Figure 2B.

[0041] Method steps 110-150 (for example, the second mixture) For the entire mixture, 5-60% by weight of natural animal protein, 0.5-5% by weight of calcium, Cholesterol levels of 0-1, and 5-20% by weight saturated fat A mixture containing, Add 20-70% by weight of water to the entire product. A semi-finished food product containing the following is obtained. The mixture is characterized by particles smaller than 50 μm and meets the requirements of the EU2073 / 2005 standard for being suitable for human consumption.

[0042] In some embodiments, the animal source may be selected from fish, beef, pork, chicken, duck, goose, and lamb. For example, the amount of natural animal protein in the mixture may be 5–10% by weight, 10–20% by weight, 20–30% by weight, 20–40% by weight, 30–50% by weight, 40–60% by weight, and any value or range in between.

[0043] In some embodiments, the amount of calcium in the second mixture may be 0.5–1% by weight, 1–2% by weight, 2–4% by weight, 3–5% by weight, and any value or range in between.

[0044] In some embodiments, the amount of cholesterol in the second mixture may be 0-0.2% by weight, 0.2-0.5% by weight, 0.5-0.75% by weight, 0.5-1% by weight, or any value or range in between.

[0045] In some embodiments, the amount of saturated fat in the mixture may be 20-30% by weight, 30-40% by weight, 40-50% by weight, 40-60% by weight, 50-70% by weight, or any value or range in between.

[0046] In some embodiments, the second mixture is characterized by particles less than 50 μm. In some embodiments, the second mixture is characterized by particles less than 40 μm. In some embodiments, the second mixture is characterized by particles less than 25 μm. In some embodiments, the semi-finished food is at a temperature below -1°C or below 5°C.

[0047] In some embodiments, the second mixture further comprises 0 to 10% by weight of carbohydrates. For example, the amount of carbohydrates relative to the whole mixture may be 0 to 2% by weight, 1 to 4% by weight, 3 to 7% by weight, and 8 to 10% by weight.

[0048] In some embodiments, the second mixture further comprises 5 to 30% by weight of monounsaturated fat relative to the whole mixture. For example, the amount of monounsaturated fat relative to the whole mixture may be 5 to 10% by weight, 10 to 20% by weight, 15 to 25% by weight, 20 to 30% by weight, and any value or range in between.

[0049] In some embodiments, the second mixture further comprises 2 to 20% by weight of polyunsaturated fat relative to the whole mixture. For example, the amount of polyunsaturated fat relative to the whole mixture is 2 to 5% by weight, 5 to 10% by weight, 5 to 15% by weight, 10 to 20% by weight, and any value or range in between.

[0050] In some embodiments, the second mixture further comprises 5 to 40% by weight of hydrolyzed fat relative to the whole mixture. For example, the amount of hydrolyzed fat relative to the whole mixture may be 5 to 10% by weight, 5 to 20% by weight, 10 to 20% by weight, 10 to 30% by weight, 15 to 25% by weight, 30 to 40% by weight, and any value or range in between.

[0051] In some embodiments, the second mixture further contains 0.25 to 3% by weight of omega-3 relative to the whole mixture. For example, the amount of omega-3 relative to the whole mixture may be 0.25 to 0.5% by weight, 0.25 to 1% by weight, 0.5 to 1.5% by weight, 1 to 2% by weight, 1.5 to 3% by weight, and any value or range in between.

[0052] In some embodiments, the second mixture further comprises 1 to 12% by weight of omega-6 relative to the whole mixture. For example, the amount of omega-6 relative to the whole mixture may be 1 to 2% by weight, 1 to 3% by weight, 2 to 4% by weight, 3 to 5% by weight, 5 to 7% by weight, 6 to 9% by weight, 8 to 10% by weight, 9 to 12% by weight, and any value or range in between.

[0053] In some embodiments, the second mixture further contains 5 to 60% by weight of mineral ash relative to the whole mixture. For example, the amount of mineral ash relative to the whole mixture may be 5 to 10% by weight, 10 to 30% by weight, 20 to 40% by weight, 30 to 50% by weight, 40 to 60% by weight, and any value or range in between.

[0054] In some embodiments, the second mixture further contains 0 to 3% by weight of sodium relative to the whole mixture. For example, the amount of sodium relative to the whole mixture may be 0 to 1% by weight, 0.5 to 2% by weight, 1.5 to 2.5% by weight, 2 to 3% by weight, or any value or range in between.

[0055] In some embodiments, the method may involve mixing the second mixture with one or more of the following while maintaining the mixture at a temperature below 5°C, below 4°C, below 3°C, below 1°C or below: carbohydrates (e.g., starch, fiber, etc.), hydrophilic colloids, minerals, egg powder, natural stabilizers, edible oils, gums, salts, flavorings, and water.

[0056] In some embodiments, the method may further include extruding a second mixture and then cooking or deep-frying the extruded mixture.

[0057] In some embodiments, the second mixture may be extruded directly into boiling water to produce a cooked animal-based dough product, such as pasta. The second mixture is extruded into the desired pasta shape, such as spaghetti, linguine, or fusilli. The extruded second mixture is then boiled in water to produce a cooked pasta product. This boiling process ensures that the pasta is fully cooked and suitable for human consumption, meeting stringent food safety standards. The resulting pasta provides a nutritious alternative to conventional pasta, offering high levels of animal protein, essential minerals, and healthy fats. This innovative method not only improves the nutritional aspects of pasta but also contributes to reducing waste generated from the animal processing industry by utilizing pre-discarded animal parts in a valuable and sustainable way.

[0058] In some embodiments, to produce animal-based dough snacks, the second mixture may be extruded directly into boiling oil and deep-fried. The second mixture may be extruded into desired shapes and sizes, such as fusilli or other snack forms. The extruded dough is then deep-fried in boiling oil to create crispy, flavorful animal-based snacks. The deep-frying process not only improves texture and taste but also ensures that the product is suitable for human consumption by meeting food safety standards. These deep-fried snacks provide a nutritious alternative to conventional snacks, offering high levels of animal protein, essential minerals, and healthy fats while minimizing waste from the animal processing industry.

[0059] In a non-limiting example, the fish-based semi-finished product shown in Figure 2B is mixed with 10–25% by weight of egg powder, 7–25% by weight of starch, 0.001–0.024% by weight of carrageenan, 0–0.036% by weight of vegetable oil, 0.004–0.01% by weight of locust bean gum (LBG), salt, and calcium citrate. The mixture is then extruded and boiled in water to produce the pasta shown in Figures 3A and 3B. Figure 3A shows the plain cooked pasta, and Figure 3B shows the cooked pasta with basil sauce.

[0060] One possible product using this method is, 5-40% by weight of protein (at least 90% by weight of the protein is of animal origin), 0.01-5% by weight of calcium, 5-50% by weight of carbohydrates, 0-1% by weight of cholesterol, and 1-12% by weight of saturated fat, and Water in an amount of 20-80% by weight relative to the entire product. A cooked (e.g., boiled) animal-based dough product containing, There may also be cooked animal-based dough products characterized by an average particle size of less than 50 μm.

[0061] Another possible product for this process is: 5-40% by weight of protein (at least 90% by weight of the protein is of animal origin), 0.01-5% by weight of calcium, 5-50% by weight of carbohydrates, 0-1% by weight cholesterol, 1-6% by weight of saturated fat, 15-25% by weight of unsaturated fats (e.g., oils), 15-30% by weight of hydrolyzed fat, and 20-40% by weight of water It is an animal-based dough product that is deep-fried and contains [ingredient].

[0062] In some embodiments, the oil-fried animal-based dough products are characterized by an average particle size of less than 50 μm.

[0063] In some embodiments, the animal source may be selected from fish, beef, pork, chicken, duck, goose, and lamb. For example, the amount of protein in the mixture may be 5–10% by weight, 10–20% by weight, 20–30% by weight, 20–40% by weight, and any value or range in between. In some embodiments, the animal source may include ground bones, hides, and meat. In some embodiments, at least 90% by weight of the protein is natural animal protein.

[0064] In some embodiments, the amount of carbohydrates in the animal-based fabric product may be 5–15% by weight, 10–20% by weight, 15–25% by weight, 20–40% by weight, 30–50% by weight, or any value or range in between. In some embodiments, the carbohydrates include starch, cellulose, sugars, and inulin, etc.

[0065] In some embodiments, the amount of calcium in the animal-based fabric product may be 0.01–0.05% by weight, 0.05–0.1% by weight, 0.1–0.25% by weight, 0.25–1% by weight, 0.5–1% by weight, 0.75–2% by weight, 2–4% by weight, 3–5% by weight, or any value or range in between.

[0066] In some embodiments, the amount of cholesterol in the animal-based dough product may be 0-0.2% by weight, 0.2-0.5% by weight, 0.5-0.75% by weight, 0.5-1% by weight, or any value or range in between. In some embodiments, the animal-based dough product may contain no cholesterol of any kind, or may contain trace amounts of cholesterol, for example, less than 0.2% by weight.

[0067] In some embodiments, the amount of saturated fat in the animal-based fabric product may be 1–3% by weight, 2–4% by weight, 3–5% by weight, 5–9% by weight, 8–12% by weight, or any value or range in between.

[0068] In some embodiments, the animal-based fabric product is characterized by an average particle size of less than 100 μm. In some embodiments, the animal-based fabric product is characterized by an average particle size of less than 50 μm. In some embodiments, the animal-based fabric product is characterized by an average particle size of less than 25 μm.

[0069] In some embodiments, the animal-based fabric product may contain 1 to 20% by weight of monounsaturated fat relative to the total product. For example, the amount of monounsaturated fat relative to the total product may be 1 to 5% by weight, 5 to 10% by weight, 7 to 15% by weight, 10 to 15% by weight, 10 to 20% by weight, or any value or range in between.

[0070] In some embodiments, the animal-based fabric product may contain 2 to 20% by weight of polyunsaturated fats relative to the product. For example, the amount of polyunsaturated fats relative to the whole product may be 2 to 5% by weight, 5 to 10% by weight, 5 to 15% by weight, 10 to 20% by weight, or any value or range in between.

[0071] In some embodiments, the animal-based fabric product may contain 5 to 30% by weight of hydrolyzed fat relative to the total product. For example, the amount of hydrolyzed fat relative to the product may be 5 to 10% by weight, 5 to 15% by weight, 10 to 20% by weight, or any value or range in between.

[0072] In some embodiments, the animal-based fabric product contains 0.25 to 2% by weight of omega-3 relative to the product. For example, the amount of omega-3 relative to the whole mixture may be 0.25 to 0.5% by weight, 0.25 to 1% by weight, 0.5 to 1.5% by weight, 1 to 2% by weight, 1.5 to 2% by weight, or any value or range in between.

[0073] In some embodiments, animal-based fabric products may contain 1 to 12% by weight of omega-6 relative to the product. For example, the amount of omega-6 relative to the product may be 1 to 2% by weight, 2 to 3% by weight, 2 to 4% by weight, 3 to 5% by weight, 5 to 7% by weight, 6 to 9% by weight, 8 to 10% by weight, 9 to 12% by weight, or any value or range in between.

[0074] In some embodiments, the animal-based fabric product contains 1 to 12% by weight of mineral ash relative to the product. For example, the amount of mineral ash relative to the product may be 1 to 3% by weight, 3 to 5% by weight, 4 to 6% by weight, 5 to 7% by weight, 6 to 9% by weight, 8 to 12% by weight, or any value or range in between.

[0075] In some embodiments, the animal-based fabric product contains 0.05 to 3% by weight of sodium relative to the product. For example, the amount of sodium relative to the product may be 0.05 to 0.1% by weight, 0.1 to 0.5% by weight, 0.5 to 1% by weight, 0.5 to 2% by weight, 1.5 to 2.5% by weight, 2 to 3% by weight, or any value or range in between.

[0076] In some embodiments, the animal-based dough product is dry pasta, and the water content is 5 to 12% by weight of the total product. For example, the amount of water in the dry pasta may be 5 to 7% by weight, 6 to 8% by weight, 7 to 10% by weight, 9 to 12% by weight, or any value or range in between.

[0077] In some embodiments, the product is boiled pasta (as shown in Figures 3A and 3B), and the water content is 20-80% by weight of the total product. For example, the amount of water in fresh pasta may be 20-40% by weight, 30-50% by weight, 40-60% by weight, 50-70% by weight, 60-80% by weight, or any value or range in between.

[0078] In some embodiments, the product is pizza dough, and the water content is 20-70% by weight of the total product. For example, the amount of water in the pizza dough may be 20-40% by weight, 30-50% by weight, 40-60% by weight, 50-70% by weight, 60-70% by weight, or any value or range in between.

[0079] In some embodiments, the product is a fried snack, and its water content is 25-40% by weight of the total product. For example, the amount of water in the fried snack may be 20-25% by weight, 25-30% by weight, 30-35% by weight, 35-40% by weight, or any value or range in between.

[0080] As those skilled in the art will understand, animal-based dough products can be used to prepare a variety of further dough products such as bread, blekas, pelmeni, and empanadas. The present invention is not limited to pizza and pasta. [Examples]

[0081] semi-finished products Non-limiting examples of the nutrient content of fish-based semi-finished products (e.g., the second mixture) are disclosed in Table 1. [Table 1]

[0082] Cooked animal-based dough products Non-limiting examples of the nutrient content of several cooked animal-based dough products made from fish waste, chicken waste, and beef waste are shown in Tables 2, 3, and 4. [Table 2] [Table 3] [Table 4]

[0083] Deep-fried animal-based dough products Table 5 shows non-limiting examples of the nutrient content of animal-based dough products fried in oil made from fish waste. [Table 5]

[0084] As shown in Tables 2 to 5, animal-based dough products according to embodiments of the present invention have improved nutritional value compared to commercially available wheat-based or other grain-based pasta or fried snacks. These innovative products can be formulated using a mixture of underutilized animal parts containing high levels of natural protein, essential minerals, and healthy fats. Unlike conventional grain-based products, animal-based dough products have a significantly higher content of animal protein, which is essential for muscle growth and repair. Furthermore, these products are rich in omega-3 and omega-6 fatty acids, which are essential for heart health and cognitive function.

[0085] The inclusion of calcium and other minerals further enhances the nutritional aspects, providing a superior alternative to conventional options. By utilizing pre-discarded animal parts, this invention not only addresses the problem of food waste but also creates a sustainable and nutritious food source. Whether in the form of boiled pasta or fried snacks, animal-based dough products offer a balanced, nutrient-dense option that meets consumer dietary needs while promoting environmental sustainability.

[0086] Unless expressly stated otherwise, embodiments of the methods described herein are not limited to any particular order or sequence. Furthermore, all methods described herein are for illustrative purposes only, and other different methods may be used. In addition, some embodiments or elements of the methods described may occur or be performed at the same time.

[0087] While certain features of the present invention are illustrated and described herein, many modifications, substitutions, variations, and equivalents will come to mind for those skilled in the art. It should be understood that the appended claims are intended to encompass all such modifications and variations as being in line with the true spirit of the invention.

[0088] Various embodiments have been shown. Each of these embodiments may, of course, include features from other embodiments shown, and embodiments not specifically described may include various features described herein.

Claims

1. A method for producing animal-derived food products, (a) To receive unused animal parts, including at least bone and meat. (b) Pre-crushing the unused animal parts, (c) Adding water, and (d) Grinding the unused animal parts and water using at least two grinding steps to produce a first mixture having a particle size of 200 μm or less, and (e) Grinding the first mixture in a colloidal mill to produce a second mixture. Includes, The preliminary crushing and grinding steps are performed at a temperature not exceeding 40°C. method.

2. The method according to claim 1, further comprising cooling the colloid mill to a temperature of less than 1°C.

3. The method according to claim 1 or claim 2, wherein the colloid mill is operated at a speed of 2,000 to 18,000 RPM.

4. The method according to any one of claims 1 to 3, further comprising maintaining the pre-crushed unused animal parts, the first mixture, and the second mixture at a maximum temperature of 35°C during the transport process between steps (b), (c), (d), and (e).

5. The second mixture is added, and the mixture is kept at a temperature of less than 40°C. carbohydrates, starch, fiber, egg powder, Natural stabilizers, edible oil, Gum, mineral, Hydrophilic colloid, salt, Fragrance, and water The method according to any one of claims 1 to 4, further comprising mixing with at least some of the following.

6. The method according to claim 4, further comprising extruding the second mixture.

7. The method according to claim 5, further comprising boiling the extruded second mixture to produce the animal food.

8. The method according to claim 5, further comprising frying the extruded second mixture in oil to produce the animal food.

9. 5 to 40% by weight of protein (at least 90% by weight of the protein is of animal origin), 0.01 to 10% by weight of calcium, 5-50% by weight of carbohydrates, 0-1% by weight of cholesterol, 1-12% by weight of saturated fat, and Water in an amount of 20 to 80% by weight relative to the entire product. A cooked animal-based dough product, including, A cooked animal-based dough product characterized by an average particle size of less than 50 μm.

10. The cooked animal-based dough product according to claim 9, wherein the product is fresh pasta.

11. The cooked animal-based dough product according to claim 9, wherein the product is pizza dough, and the amount of water is 20 to 70% by weight of the entire product.

12. A cooked animal-based dough product according to claim 9 or claim 11, comprising 1 to 20% by weight of monounsaturated fat.

13. A cooked animal-based dough product according to any one of claims 9 to 12, comprising 1 to 20% by weight of polyunsaturated fat.

14. A cooked animal-based dough product according to any one of claims 9 to 13, comprising 5 to 20% by weight of hydrolyzed fat.

15. A cooked animal-based dough product according to any one of claims 9 to 14, comprising 0.25 to 2% by weight of omega-3.

16. A cooked animal-based dough product according to any one of claims 9 to 15, comprising 1 to 12% by weight of omega-6.

17. A cooked animal-based dough product according to any one of claims 9 to 16, comprising 3 to 12% by weight of mineral ash.

18. A cooked animal-based dough product according to any one of claims 9 to 17, comprising 0.05 to 3% by weight of sodium.

19. The cooked animal-based dough product according to any one of claims 9 to 18, wherein the animal source is selected from fish, beef, pork, chicken, duck, goose, and lamb.

20. The cooked animal-based dough product according to any one of claims 9 to 19, wherein the animal source comprises at least bone and meat.

21. The cooked animal-based dough product according to any one of claims 9 to 20, wherein at least 90% by weight of the protein is natural animal protein.

22. 5-40% by weight of protein (of which at least 90% by weight of the protein is of animal origin), 0.01 to 5% by weight of calcium, 5-50% by weight of carbohydrates, 0-1% by weight of cholesterol, 1-12% by weight of saturated fat, 15-25% by weight of unsaturated fats, 20-40% by weight of water An animal-based dough product that is deep-fried, The aforementioned mixture is characterized by an average particle size of less than 50 μm. Deep-fried animal-based dough products.

23. The product is a snack, as described in claim 22, an oil-fried animal dough product.

24. An oil-fried animal dough product according to claim 21 or claim 22, comprising 5 to 20% by weight of monounsaturated fat.

25. An oil-fried animal dough product according to any one of claims 22 to 24, comprising 2 to 20% by weight of polyunsaturated fats.

26. An oil-fried animal dough product according to any one of claims 22 to 25, comprising 5 to 20% by weight of hydrolyzed fat.

27. An oil-fried animal dough product according to any one of claims 22 to 26, comprising 0.25 to 2% by weight of omega-3.

28. An oil-fried animal dough product according to any one of claims 22 to 27, comprising 2 to 12% by weight of omega-6.

29. An oil-fried animal dough product according to any one of claims 22 to 28, containing 1 to 12% by weight of mineral ash.

30. An oil-fried animal dough product according to any one of claims 9 to 17, containing 0.1 to 3% by weight of sodium.

31. The oil-fried animal-based dough product according to any one of claims 9 to 18, wherein the animal source is selected from fish, beef, pork, chicken, duck, goose, and lamb.

32. The animal source comprises at least bone and meat, according to any one of claims 9 to 19.

33. The animal fabric product according to any one of claims 9 to 20, wherein at least 90% by weight of the protein is natural animal protein.

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