Pumpable Broth Composition via Water Activity Control
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Solution Overview
Problem
Existing methods for producing concentrated broth from animal sources often result in non-pumpable products, leading to economic waste and environmental pollution, as they fail to efficiently utilize broth derived from the meat processing industry.
Innovation Solution
A process involving the mixing of poultry or animal parts with water, incubation, separation, and concentration to create a pumpable broth composition with high solids content, which is stable and has a long shelf life without the use of extraneous enzymes or non-poultry ingredients, utilizing steps such as centrifugation and evaporation to achieve a composition with reduced water activity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If existing methods are used to produce concentrated broth, then broth concentration is achieved, but the broth becomes non-pumpable and difficult to process
Solution Approach 1:
The patent applies parameter changes by controlling the water activity (aw) to be 0.93 or less, and maintaining specific temperature and pH ranges during processing. This transforms the broth into a pumpable state at high concentration (50-90% solids) without requiring traditional high-heat sterilization that would compromise pumpability. The controlled parameter changes enable the broth to maintain both high concentration and fluidity for easy pumping and processing.
2Quantity of substance
If broth concentration is increased, then nutritional value is improved, but microbial growth control becomes more difficult
Solution Approach 1:
The patent achieves microbial stability through precise parameter control, specifically maintaining water activity at 0.93 or less while preserving the broth in a pumpable state. This parameter change creates an environment that inhibits microbial growth without requiring excessive concentration or traditional preservation methods, thereby maintaining both high solids content (50-90%) and microbial reliability simultaneously.
Solution Approach 2:
The patent replaces traditional thermal sterilization mechanisms with a water activity control mechanism. Instead of using high-heat processing to control microbes, the method uses controlled dehydration and pH adjustment to achieve microbial stability, thereby preserving the broth's pumpability and nutritional quality while preventing spoilage.
3Productivity
If traditional broth processing methods are used, then broth is produced, but economic waste and environmental pollution occur due to poor utilization
Solution Approach 1:
The patent enables the broth to serve itself by creating a self-stabilizing system where the controlled water activity and pH levels automatically prevent microbial growth and spoilage. This self-service mechanism eliminates the need for excessive packaging, refrigeration, and preservatives, thereby reducing economic waste and environmental pollution while improving overall broth utilization efficiency from meat processing byproducts.
Solution Approach 2:
The patent recovers value from meat processing byproducts that would otherwise be discarded or underutilized. By transforming these byproducts into pumpable, stable, high-concentration broth suitable for various applications, the method prevents economic waste and reduces environmental pollution from improper disposal, thereby improving productivity and resource utilization.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process produces a pumpable, high-solids broth with extended shelf life, reducing microbial growth and waste, and allowing for easier handling and packaging, thus addressing the inefficiencies of existing methods.
Implementation Method 1
The separation step (c) may be performed by centrifugation, or filtration of the suspension. In another aspect, the centrifugation may be conducted at a speed of 1,000 rpm, 2,000 rpm, 3,000 rpm, 4,000 rpm.
Implementation Method 2
The separation step (c) may be performed by centrifugation, or filtration of the suspension.
Implementation Method 3
The liquid component obtained in step (c) may be subject to a concentration step (d), where the liquid component is boiled or is subject to a evaporation process to reduce the volume.
Data Source
AI summary
Showb here is a process for preparing a concentrated liquid composition (such as a broth) from poultry or other meat sources without the use of any enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature. Also shown are methods of extracting proteins from raw poultry or other meat sources at relatively low temperatures. Methods of making a high protein curd is also shown.