and the forming roll(s) underneath process
meat, potato and bread dumplings but also
other formable raw materials. The diameters
of the forming rolls are variable and available
for different dumpling sizes.
The UFM 300-5 hamburger former produces
burger patties via a pneumatic form cutter
directly connected to the filling machine.
The cut portions are then formed on the for-ming
belt into a stable “home-made“ burger.
A water spray unit prevents the product from
sticking to the knife or the conveyor belts. An
attachment for cevapcici production is optio-
nally available.
As a universal solution, the modular, easily
convertible UFM 300-6 can produce all the
above-mentioned products. All versions of
the UFM 300 can be used as an attachment
in conjunction with Rex vacuum fillers. An op-tionally
available UV-C light disinfection for the
conveyor belt kills germs and thus increases
the hygiene standard.
Coperion has developed a hybrid adapter
solution for its ZSK Food extruders for the
production of meat substitutes. With a
manageable amount of conversion work, this
machine can produce both textured vegetable
protein (TVP) and meat analogues with a high
water content (HMMA, High Moisture Meat
Analogues). The adapter solution converts the
discharge from a centric food pelletizer (ZGF)
to a cooling nozzle or vice versa.
The protein raw material is dosed into the
extruder inlet. Water is then added. In the pro-cessing
section of the food extruder, this mass
is then thoroughly mixed and kneaded. It is
discharged through a cooling nozzle in which
a meat-like texture is formed and “frozen“.
The result is a firm strand with meat-like fibres
which can be passed on to the next processing
step.
The Food Extruder’s design, with feeding and
process section, remains largely unchanged in
most cases. In combination with the self-
cleaning profile of the extruder’s twin screws,
product conversion is completed in a few
minutes.
Promising developments
The Mintel Report Germany sees plenty of
room for improvement despite all the efforts
to promote healthy snacks. “Healthy new
product developments are promising in this
area,“ says Heidi Lanschützer, Food & Drink
Analyst at Mintel, “although manufacturers
should also take into account some chal-lenges,
such as recipe changes.“ Generation
Z, for example, is looking for foods that are
rich in vitamins and minerals (30 percent of
the 16-24 year olds surveyed), have a low
calorie content (28 percent), meet “5 a day“
(23 percent) and contain protein (19 percent).
Because: “Germans like it healthy.“
Christian Blümel
ANALYSE
IM ZEITRAFFER
So funktioniert die Proteinanalyse bei laufende Produktion
von Fleisch- und Wurstwaren mit der iTag Sprint-Methode.
Die häufigste und vielfach vorgegebene
Methode zur Bestimmung des Protein-gehaltes
von Fleisch- und Wurstwaren
war bisher die Kjeldahl-Methode. Einige Kunden
versuchen schon seit geraumer Zeit die Nachteile
von Kjeldahl zu umgehen, indem sie auf Alterna-tiven
wie Dumas oder NIR ausweichen.
Die Stickstoffbestimmung nach Kjeldahl und
Dumas erfasst den Gesamtstickstoffgehalt der
Probe, aus dem wiederum der Stickstoffanteil
der Proteine errechnet wird. Probleme ergeben
sich bei verfälschten Lebensmitteln (Adulterated
Food) oder modifizierten Lebensmitteln (Modi-fied
Food), wie die Skandale mit Melamin im
Hundefutter und in der Babymilch in den Jahren
2006 und 2009 zeigten.
Kalibrieren und verbrennen
Bei der NIR-Methode sind umfangreiche Kali-brationen
notwendig, leichte Schwankungen
der Probenzusammensetzung können das Mess-ergebnis
nachhaltig beeinflussen. Die Kjeldahl-
Methode ist seit 1883 bekannt und beinhaltet
zeitintensive Arbeitsschritte. Das Arbeiten mit
siedender Schwefelsäure ist zudem nicht gerade
als angenehm zu bezeich-nen.
Bei der Dumas-Methode,
1848 von Jean Dumas
entwickelt, wird das Pro-benmaterial
bei hohen
Temperaturen verbrannt
und die entstehenden
Verbrennungsgase ana-lysiert.
Hierbei fallen nicht
unerhebliche Mengen an
Kupfer (Reduktionsmittel) und
TIME-LAPSE ANALYSIS
This is how protein analysis works
with the iTag Sprint method
during ongoing production of
meat and sausage products.
The most common and widely used meth-od
for determining the protein content of
meat and sausage products has been the
Kjeldahl method. Some customers have been
trying for some time to avoid the disadvantages
of Kjeldahl by switching to alternatives such as
Dumas or NIR.
Kjeldahl and Dumas nitrogen determination
determines the total nitrogen content of the
sample, from which the nitrogen content of
the proteins is calculated. Problems arise with
adulterated food (Adulterated Food) or modi-fied
food (Modified Food), as the scandals with
melamine in dog food and baby milk in 2006
and 2009 showed.
Calibrating and burning
With the NIR method, extensive
calibrations are necessary; slight
fluctuations in the sample com-position
can have a lasting ef-fect
on the measurement result.
The Kjeldahl method has been
known since 1883 and involves
time-consuming work steps.
Working with boiling sulfuric acid
is also not exactly pleasant.
14 2 / 2020
Fotos: CEM
SNACKS AND TRENDS
SNACKS UND TRENDS