EP-3354713-B1 - POULTRY GREASE PROCESSING METHOD

EP3354713B1EP 3354713 B1EP3354713 B1EP 3354713B1EP-3354713-B1

Inventors

HUANG, KAI-NENG
TANG, HUEI-PING
HUANG, LI-YANG

Dates

Publication Date: 20260506
Application Date: 20170126

Claims (2)

A poultry grease processing method including the following steps: the rough poultry grease is preserved by stirring in a low-temperature environment of 13 +/- 2 degrees centigrade with a stirrer that runs with a speed of 5 rpm for hours so as to obtain a mixture composed of liquid oil and solid grease, and then the liquid oil is collected by a filtering method wherein the mixture composed of liquid and solid grease is put into a filtering bag with an aperture between 0,02 and 0,20 mm and filtered with a centrifugal rotation speed between 5 and 500 rpm.
A poultry grease processing method of claim 1, wherein the poultry refers to chickens, ducks, gooses or ostriches.

Description

Field of the invention The invention relates to a poultry grease processing method, especially to a method extracting the refined poultry oil from the rough poultry grease through a separation process by filtering. Previous Art The traditional poultry grease named as rough poultry grease here can be obtained through the process of deep frying, decoction and purification wherein water and impurities are removed. Actually, the traditional poultry grease is less adopted as daily cooking oil because of the solidβ-type grease appearing as white flocky precipitates in the rough poultry grease in indoor temperature (ambient room temperature), just as what is shown in the right bottle A in Fig 1 wherein the white flocky precipitates is apt to arouse improper impression of poor quality or deterioration. On the other hand, just as the rough chicken grease, the proportion of its fatty acids formed by SFA, MUFA and PUFA is 1:1.5:0.6 (Wei et al., Food Science 2012; 33(16): 188-193., Rondelli et al., Brazilian Journal of Poultry Science. 2004; 6 (3): 171-175), which is not the optimal fatty-acid proportion required by body and cannot well profit health as shown in nutritional science. As a result, the chicken fat or rough chicken grease is used as fodder not daily cooking oil although the chicken tops other meats as the most consumed one in the world. And the utilization of other poultry fat or rough grease is similar to that of rough chicken grease. JP S4631880 B (NIPPON SCIENTIFIC COMPOUN, 1971-09-17) discloses a method for processing body fat of chickens into solid and liquid body fat. The method includes simmering chicken abdominal adipose tissue to obtain fat, and resting the fat for a whole day and night at 15°C to allow the solid body fat to precipitate and separating the liquid body fat in the upper layer and the solid body fat in the lower by means of filtering. RO 129095 A2 (SURAKI SRL, 2013-12-30) discloses aprocess for preparing ostrich oil which is used in the pharmaceutical field. The process consists of extraction of oil from the ostrich fat at a temperature of 75-90°C at a pressure of 21 psi for 30 min, primary purification, centrifugation, bleaching, deodorization and drying, and winterization. JP 2006124424 A (MIYOSHI YUSHI KK, 2006-05-18) discloses a fractionating method of oil and fat. The method includes carrying out primary wintering treatment of oil and fat at 28°C-18°C, adding oil and fat having a clouding point larger or equal to 10°C, carrying out secondary wintering treatment, treating the oil and fat by a screw discharge type centrifugal separator and fractionating solid fat content to provide a secondary fractional liquid oil. According to the above facts, if a poultry grease processing method can be provided to get the refined poultry oil without the white flocky precipitates in indoor temperature, the appearance of poultry grease can be improved and consumers can be attracted; moreover, if a method of processing the poultry grease to acquire a refined poultry oil with profitable fatty acid proportion and making the oil accepted as cooking oil, and then the poor utilization of making a large quantity of poultry grease into fodder can be transformed into a high-valued utilization of obtaining the healthy cooking oil. Summary of the invention The invention is as described in claims. Any information and examples not covered by claims is for explanation purposes only. Compared to the existing method of producing the rough poultry grease which belongs to the solid β-type grease appearing as white flocky precipitates in indoor temperature which is apt to arouse improper impression of poor quality or deterioration and makes the grease unattractive to consumers, the invention provides a poultry grease processing method including the following steps: the rough poultry grease is preserved by stirring in a low-temperature environment of 13 +/- 2 degrees centigrade with a stirrer that runs with a speed of 5 rpm for hours so as to obtain a mixture composed of liquid oil and solid grease, and then the liquid oil is collected by a filtering method wherein the mixture composed of liquid and solid grease is put into a filtering bag with an aperture between 0,02 and 0,20 mm and filtered with a centrifugal rotation speed between 5 and 500 rpm. The liquid oil is the refined poultry oil appearing as transparent and clear liquid and attractive for consumers. Moreover, as the chicken grease, the fatty acid proportion (SFA MUFA: PUFA) of the existing rough chicken grease does not exactly seem profitable to health. The invention provides a chicken grease processing method including steps of adopting a stirrer to stir some rough poultry grease in a low-temperature environment so as to obtain a mixture composed of liquid oil and solid grease. Then, preferably, the mixture is kept still for hours after stirring to let the solid grease subside within a period of time, extracting the liquid oil utilizing the filtering me