Process for dehydrating blanket and / or honeycomb tripe and / or book tripe from ruminants by means of freeze-drying
The controlled freeze-drying process for tripe and omasum meat addresses dehydration issues by preserving flavor and aroma and improving rehydration, achieving high-quality instant food products.
Patent Information
- Authority / Receiving Office
- WO · WO
- Patent Type
- Applications
- Current Assignee / Owner
- SAUCEDO FERNANDEZ KATIA
- Filing Date
- 2025-11-14
- Publication Date
- 2026-05-21
Smart Images
Figure MX2025050096_21052026_PF_FP_ABST
Abstract
Description
[0001] PROCESS FOR DEHYDRATING TRIPE AND / OR ROMINOUS MEAT OF RUMINANT ANIMALS, BY FREEZE-DRYING
[0002] TECHNICAL FIELD OF THE INVENTION
[0003] The present invention relates to the field of food technology, because it provides a process for dehydrating tripe and / or omasum meat from ruminant animals, by freeze-drying.
[0004] BACKGROUND OF THE INVENTION
[0005] It is now well known that traditional methods of meat dehydration result in the loss of water-soluble vitamins and organoleptic properties.
[0006] The most commonly used methods are dehydration and drying, which, when not properly processed, have the following drawbacks: shrinkage or volume reduction, which is more significant the slower the drying process. This phenomenon affects rehydration capacity (the ability to absorb water), since the greater the shrinkage, the less water the food can absorb. Undesirable browning or color changes can occur if the food is not treated correctly, as it may undergo Maillard reactions, resulting in browning or the appearance of brown colors, which creates an aesthetic problem, changes in flavor and aroma, and a decrease in nutrients. There is also a loss of volatile compounds responsible for flavor and aroma. This problem can be reduced by drying as quickly as possible; however, in dried foods, the loss of aroma is more significant than in dehydrated foods.Loss of rehydration capacity: Dehydrated and / or dried food has a significantly lower capacity to absorb water than fresh food. The slower the drying process and the more browned the food becomes, the less it rehydrates, and it is impossible for dried food to regain the weight of fresh food. Solute migration and formation of impermeable crusts: If the drying rate is too high, impermeable crusts can form on the surface of the food, preventing further drying. Microbial growth during drying: When drying occurs under ambient conditions and the process is very slow, microorganisms can develop. Therefore, it is very important that drying be done as quickly as possible.Insect development during the storage of dehydrated and / or dried food: In some foods, insects lay eggs on their surface, as is the case with moths on fungi, and during drying the eggs do not die and at a certain time of year they hatch and new insects are born that degrade the food.
[0007] To address the aforementioned problems, procedures for dehydrating meat products have been developed, such as freeze-drying; this is the case of patent document CN103478747B, which describes a process for preparing a variety of vacuum-frozen beef offal and the resulting casserole dish. The freeze-drying process of offal comprises: a) selection of raw materials, where beef offal that has passed quarantine, including the liver, tripe (rumen, omasum, abomasum), heart, and lungs, is selected and soaked in 0% edible alkaline water.08% for 2 h then soak in clean water for 5 h, the water is changed 3 times, residual blood, odor and impurities are removed, connective tissue and thick blood vessels are removed, and it is cut into pieces 3 to 6 cm thick and 15 to 25 cm long; b) pre-cook by boiling the chopped veal offal with water, skimming off the foam, boiling for 35 min, removing, draining and cooling; c) Proportion of ingredients: add 1.5 g of star anise, 2.5 g of cinnamon, 0.3 g of clove, 1.5 g of prickly ash, 25.0 g of fresh ginger, 1.0 g of pepper, 0.5 g of angelica, 1.0 g of tsaoko, 0.8 g of hawthorn, 1.0 g of fennel per Kg of beef offal, and wrap the above seasonings with a gauze; d) re-cooking, add the cubes of beef offal to the cooked soup, add water so that the soup is equal to the surface of the meat, add 20.0 g of salt, 12.0 g of sugar, 1.0 g of monosodium glutamate, 18.0 g of chive wedges per 1000 g of beef offal, simmered for 50 min, then stirred, drained and left to cool to room temperature; e) vacuum freeze-dry, the cooled beef offal pieces were pre-frozen at -20°C for 16 h, and vacuum freeze-dried at a vacuum degree of 25 Pa and a heating plate temperature of 75°C for 12 h to obtain porous, loose, completely dry, and uniformly colored freeze-dried beef offal pieces.The method described in this patent document is for freeze-drying any type of ruminant offal. The freeze-drying conditions are very mild, as the pressures and vacuums to which the offal is subjected in the DI document are very low due to the presence of very soft tissues. Therefore, this method is not suitable for dehydrating tripe and / or omasum meat from ruminant animals, which is tough and thus requires high vacuum and pressure conditions. Patent document EP2413721B1 relates to a method for producing an instant freeze-dried meat product, which, in particular, can be used to prepare meat mixtures with additional ingredients such as meat-based sauces or ragù in an economical and quick manner.This method begins with pre-cooking the meat to a core temperature above 75°C. The meat used is pork, either ground or diced. Therefore, the pre-cooking time or temperature is carefully selected so that the remaining cooking time in the rehydrated state corresponds to the total cooking time of the other ingredients. To achieve particularly high protein retention (water binding), the fresh meat is carefully freeze-dried after the addition of an oxidation retardant (antioxidant). The method also includes a low-oxidation pretreatment to achieve particular sensory advantages in terms of aroma and flavor when the instant meat product contains antioxidant components that are distributed as evenly as possible, particularly in the form of plant extracts.As can be seen, this method is for preparing a food product that includes meat and other ingredients, but the freeze-drying conditions are not specified. It only mentions that ground or diced meats and other ingredients such as vegetables can be freeze-dried, which suggests that the freeze-drying conditions are too mild for this type of product and unsuitable for tripe and omasum meat from ruminant animals, as proposed by the present invention. Therefore, to overcome the aforementioned drawbacks, a process has been developed for dehydrating tripe and / or omasum meat from ruminant animals by freeze-drying.
[0008] The characteristic details of the present invention are shown in the detailed description, figures, and example included to illustrate the concept and some embodiments of the present invention, where:
[0009] Figure 1 is a flow diagram of the process for dehydrating tripe and / or omasum meat from ruminant animals, by freeze-drying, according to the present invention.
[0010] DETAILED DESCRIPTION OF THE INVENTION
[0011] The present invention relates to a process for dehydrating tripe and omasum meat from ruminant animals, where said meat is useful for preparing brothy stews, such as those called "menudo," "mondongo," "panza," "pancita," "mole de panza," "callos," etc. Therefore, to give these types of instant food mixtures that characteristic flavor, the traditional menudo stew is prepared, and the brothy fraction, along with a little meat, is dehydrated by freeze-drying and finely ground to achieve a mesh size of 25 (707 microns at 0.707 mm).
[0012] Therefore, the object of the present invention is a process for dehydrating tripe and / or omasum meat from ruminant animals, by freeze-drying, which comprises the following stages: i) providing fat-free tripe and / or omasum meat from ruminant animals;
[0013] ii) conventionally chop the meat into pieces;
[0014] For example, chop them into pieces of an average size of 2.5 x 2.5 cm;
[0015] iii) pre-cook the pieces of meat with an aqueous bleaching solution based on citric acid, in a ratio of 1 part meat and 1 part aqueous bleaching solution, at 93°C, for at least 15 min;
[0016] iv) remove the aqueous bleaching solution from the pieces of meat;
[0017] v) Cook the precooked pieces of meat, with 2.5 parts of water per 1 part of precooked pieces of meat, at 121°C for 60 min;
[0018] vi) remove the hot water and let the pieces of meat cool with clean water;
[0019] vile) mechanically soften the cooked pieces of meat, to break down the fibers of the pieces of meat, in order to facilitate their subsequent hydration;
[0020] viii) freeze cooked and soft pieces of meat from -30 to -40°C, at 0 pressure, for 10 to 12 h; ix) apply vacuum to the pieces of meat, maintaining freezing from -28 to -33°C to a pressure below 80 Pa, for 1 to 2 h;
[0021] x) Dehydrate the pieces of meat by maintaining freezing at -28 to -33°C, at 23 to 26 Pa pressure, for 10 to 14 h; and
[0022] xi) continue dehydrating the pieces of meat, increasing the temperature from 48 to 53°C, at 23 to 26 Pa of pressure, for 2 to 4 h. -1- One embodiment of the process for dehydrating tripe and / or omasum meat of ruminant animals, by lyophilization, according to the present invention, is when the aqueous bleaching solution contains 5 g of citric acid per Kg of pieces of meat.
[0023] A further realization of the process in question is when the mechanical softening of the pieces of meat is carried out by using a conventional needle roller to pierce the pieces of meat.
[0024] Another method for dehydrating tripe and / or omasum from ruminant animals through freeze-drying involves finely grinding a quantity of freeze-dried pieces until they reach a mesh size of 25, where the particles range in size from 707 microns to 0.707 mm. This is done to give the instant food known as "menudo" or "pancita" its characteristic flavor and consistency when hot water is added for rehydration.
[0025] It should be noted that the term "omasum" refers to the sac-like organ that constitutes one of the forestomachs of a ruminant animal. It is located in the mesogastric region of the abdominal cavity, adjacent to the rumen and the abomasum. Its internal cavity is filled with numerous longitudinal and parallel folds of mucosa, which are the laminae or sheets of the omasum.
[0026] The term "mondongo" refers to the tissue composed of the rumen and reticulum of a ruminant animal. The rumen occupies the entire left side of the abdominal cavity. Its external surface is marked by deep longitudinal and transverse grooves. Its internal surface has numerous filiform villi or papillae, giving it a rough and irregular appearance.
[0027] As a ruminant animal, it can be cattle, sheep, bovine, caprine, etc.
[0028] EXAMPLE
[0029] The following example is included to illustrate the conception, technical advantages, and some preferred embodiments of the invention, and should not be considered as a limitation to the scope of protection thereof.
[0030] Example 1. Process for dehydrating tripe and / or omasum meat from ruminant animals by freeze-drying.
[0031] This process began by providing tripe and / or honeycomb meat from beef, where the fat was first conventionally removed from the meat.
[0032] The meat was then cut into pieces of an average size of 2.5 x 2.5 cm; the pieces of meat were then pre-cooked with an aqueous bleaching solution containing 5 g of citric acid per Kg of meat pieces, in a ratio of 1 part meat and 1 part aqueous bleaching solution, at 93°C, for at least 15 min.
[0033] The bleaching solution was then removed by draining the pieces of meat. The precooked meat pieces were then cooked in 2.5 parts water to 1 part precooked meat pieces at 121°C for 60 minutes. After this time, the hot water was removed and the meat pieces were cooled with clean water.
[0034] Once the pieces of meat were cold, they were pricked with a needle roller to break the fibers and soften the pieces of meat, in order to facilitate their hydration once freeze-dried.
[0035] The pieces of meat were lyophilized, which involved freezing the cooked pieces of meat at -35°C, at 0 pressure, for 11 h; then a vacuum was applied to the pieces of meat, maintaining the freezing at -28°C until a pressure of 80 Pa was reached, for 1.5 h; the pieces of meat were dehydrated, maintaining the freezing at -28°C, at 25 Pa of pressure, for 12 h; and the dehydration of the pieces of meat continued by increasing the temperature to 50°C, at 25 Pa of pressure, for 3.5 h.
[0036] The freeze-dried tripe and honeycomb meat pieces were recovered using conventional methods. These freeze-dried tripe and honeycomb meat pieces were used in the preparation of an instant "menudo, pancita or mondongo".
[0037] A quantity of dehydrated meat pieces was also ground using the described method, until a 25 mesh size was achieved, where its particles range in size from 707 microns to 0.707 mm. This powder was used to give the preparation of "pancita or menudo" its characteristic flavor and body.
[0038] Example 2. Test to determine the amount of freeze-dried tripe and / or omasum powder from ruminant animals, to add to a portion of "tripe, belly, or offal".
[0039] For this test, "menudo or pancita" was prepared conventionally, with the difference that the pieces of tripe and / or omasum of ruminant animals were used, dehydrated by lyophilization, according to example 1; and the lyophilized powder of pieces of tripe and / or omasum of ruminant animals was added, in the following way and as illustrated in table 1.
[0040] Six 1 kg portions of "menudo or pancita" were separated, of which 3 portions were given different amounts of freeze-dried tripe and / or omasum powder from ruminant animals, obtained in example 1; the other 3 portions were given tripe and / or omasum powder, but conventionally dehydrated, as shown in table 1.
[0041] Table 1. Comparison of freeze-dried vs. dehydrated tripe and / or omasum meat powders from ruminant animals.
[0042]
[0043] 0 = I dislike it, 1 = I don't care, 2 = I like it, Sum = sum. According to the sum shown in Table 1, which the treatments had, it could be concluded that the best quantities that contributed the best characteristic flavor to the "menudo or pancita" were 7 and 10 g of the freeze-dried tripe and / or honeycomb meat powder.
Claims
CLAIMS 1. A process for dehydrating tripe and / or omasum meat from ruminant animals, by freeze-drying, characterized in that it comprises the following steps: i) provide fat-free tripe and / or omasum meat from ruminant animals; ii) conventionally chop the meat into pieces; iii) pre-cook the pieces of meat with an aqueous bleaching solution based on citric acid, in a ratio of 1:1, at 93°C, for at least 15 min; iv) remove the aqueous bleaching solution from the pieces of meat; v) Cook the precooked pieces of meat, with 2.5 parts of water per 1 part of precooked pieces of meat, at 121°C for 60 min; vi) remove the hot water and let the pieces of meat cool with clean water; vile) mechanically soften the cooked pieces of meat, to break down the fibers of the pieces of meat, in order to facilitate their subsequent hydration; viii) freeze cooked and soft pieces of meat from -30 to -40°C, at 0 pressure, for 10 to 12 h; ix) apply vacuum to the pieces of meat, maintaining freezing from -28 to -33°C until reaching a pressure below 80 Pa, for 1 to 2 h; x) Dehydrate the pieces of meat by maintaining freezing at -28 to -33°C, at 23 to 26 Pa pressure, for 10 to 14 h; and xi) continue dehydrating the pieces of meat, increasing the temperature from 48 to 53°C, at 23 to 26 Pa of pressure, for 2 to 4 h.
2. The process of claim 1, wherein the pieces of meat have an average size of 2.5 x 2.5 cm.
3. The process according to claim 1, wherein the aqueous bleaching solution contains 5 g of citric acid per Kg of meat.
4. The process according to claim 1, wherein the mechanical softening of the pieces of meat is carried out by using a needle roller to pierce the pieces of meat.
5. The process according to claim 1, characterized in that it comprises: grinding a quantity of freeze-dried pieces, until a mesh of 25 is achieved, where the particles have a size of 707 microns to 0.707 mm.