EDIBLE PRODUCT OF ANIMAL ORIGIN AND PRODUCTION METHOD

Abstract

The invention relates to an edible product of animal origin and method for preparing same. The edible product comprises moulded pork rinds prepared by crumbling unfried pig skin to form crumbled pig skin, placing the crumbled pig skin into previously heated moulds, and subjecting the crumbled pig skin in the previously heated moulds to pressure for a certain period of time.

Claims

1. A method for preparing an edible product of animal origin, comprising the steps of: a) crumbling pig skin to a size of between 2 and 4 mm to form crumbled pig skin; b) metering the crumbled pig skin into previously heated moulds; c) subjecting the crumbled pig skin in the previously heated moulds to pressure for a certain period of time to form moulded pork rinds; and d) retrieving the moulded pork rinds.

2. The method according to claim 1, further comprising placing the moulded pork rinds in bags to be distributed and sold.

3. The method according to claim 1, wherein the crumbled pig skin of step a) is mixed with crumbs of pig skin having a size less than the size of the crumbled pig skin, in a proportion such that the crumbs of pig skin does not exceed 10% of the total crumbled pig skin used, prior to metering into the previously heated moulds.

4. The method according to claim 1, wherein previously heated moulds are heated to a temperature between about 170 C. to about 210 C., and the pressure varies from a value between about 4 to about 8 kg/cm.sup.2 during a residence time in the moulds that varies from about 3 to about 6 seconds.

5. The method according to claim 1, wherein the moulded pork rinds comprise a substantially rounded configuration and a consistency allowing the moulded pork rinds to maintain the substantially rounded configuration inside the bags.

6. The method according to claim 1, wherein steps b) and c) are performed without adding additional fat to the fat that is already inherent in the crumbled pig skin.

7. The method according to claim 1, wherein the moulded pork rinds have a substantially lower density, fat content and energy content than fried pork rinds obtained by a homemade method.

8. The method according to claim 1 wherein the moulded pork rinds have a fat content of about 3.5 grams per standing serving, an energy content of about 110 calories per standard serving, and apparent volume or density of about 23 gr/It per standard serving, which is about 40 to 50% lower than that the density of a homemade pork rind.

9. The method according to claim 1, wherein the moulded pork rinds have about 3.5 grams of saturated fat, a cholesterol content of about 18 grams, and an apparent volume or density of about 23 gr/It per standard serving.

10. The method according to claim 1, wherein the moulded pork rinds comprise a substantially rounded configuration, deriving from the shape of the previously heated moulds used.

11. The method according to claim 1, wherein the moulded pork rinds comprise a substantially square configuration, deriving from the shape of the previously heated moulds used.

12. The method according to claim 1, wherein the moulded pork rinds comprise a substantially square configuration and a consistency allowing the moulded pork rinds to maintain the substantially square configuration inside the bags.

13. The method according to claim 1, wherein the moulded pork rinds have a texture of random agglomerates and a substantially concave configuration.

14. The method according to claim 1, wherein previously heated moulds are heated to a temperature between about 200 C. to about 210 C.

15. An edible product comprising unfried moulded pork rinds having a texture of random agglomerates, a fat content of about 3.5 grams, and an energy content of about 110 calories per standard serving.

16. The edible product of claim 15, wherein the unfried moulded pork rinds have about 3.5 grams of saturated fat, a cholesterol content of about 18 grams, and apparent volume or density of about 23 gr/It per standard serving, which is about 40% to 50% lower than that of the density of a homemade pork rind.

17. The edible product of claim 15, wherein the unfried moulded pork rinds have a substantially concave configuration.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0018] FIG. 1 of the accompanying drawings is a schematic view depicting the homemade process followed to produce pork rinds;

[0019] FIG. 2 is a schematic depiction of the different stages performed as part of the industrial method for producing pork rinds;

[0020] FIG. 3 is a schematic view depicting the different stages or steps of the industrial method of the current invention followed to produce pork rinds;

[0021] FIG. 4 is a view of the upper part of the product or pork rind obtained by implementing the method of the invention;

[0022] FIG. 5 is a front view of the product illustrated in FIG. 4 of the accompanying drawings; and

[0023] FIG. 6 is a front, cross-section view, according to the line a-a marked out in FIG. 4 of the drawings attached.

DETAILED DESCRIPTION OF THE DRAWINGS AND THE PRESENTLY PREFERRED EMBODIMENTS

[0024] Below is a detailed description of the invention according to the accompanying drawings, said drawings are presented for the only purpose of illustrating more clearly the invention.

[0025] According to what is depicted in the accompanying drawings, particularly in FIGS. 1 and 2, which have illustrated in an schematic way the traditional methods followed to produce pork rinds, and FIG. 3 which has illustrated the method developed by the inventor of the current invention which protection is requested, and being obvious that said method meets all the legal provisions and regulations in compliance with the subject matter Law, my principal hereby requests grant of protection to his invention.

[0026] As illustrated in FIG. 1 of the accompanying drawings, the traditional method followed for the preparation of pork rind consists of frying the pig skin 2, said pig skin pieces being of substantial size, in a frying pan 4 containing pig fat at boiling point for the enough time, until the pig skin turns its color indicating it is enough fried. Once the pig skin is enough fried, said pig skin is removed from the frying pan and drained 6 in order to remove the fat excess from the pork rind awhile it is allowed to reach the environment temperature. With this step the product is finished 8, and it is available to clients who generally select the pieces of pork rinds that meet their culinary expectations. Of course the finished product can remain available to possible clients for varying periods. Here, the product is usually exposed to the environmental contamination, and for that reason said produced pork rinds are considered a non-hygienic product. Also the fat contained in the frying pan to fry said pig skin is not safe for being consumed.

[0027] Currently, significant efforts have been made to industrialize the concerning, said efforts comprising the improvement of sanitary conditions to produce said pork rind; however, the traditional steps are still followed with the exception of that before frying the pig skin, said pig skin is disposed in small pieces of a general square configuration of 2 cm by side and then is packaged for its display and sale. The product resulted from the pork rinds industrialization has other favorable characteristics, such as having a lower amount of monounsaturated fat, having reduced cholesterol content and having decreased energetic value. The producers consider said advantages very positive because they help to increase the product acceptance. Notwithstanding the foregoing, the pork rinds prepared under the guidelines abovementioned presents a substantial fat content, which could be easily corroborated by observing the pieces of said pork rind contained in the packages.

[0028] Both the pork rind produced using the traditional method and the pork rind produced using the industrialized method until now constitute an edible product, particularly a snack, or a product that could be used to prepare a stew, both ways of consumption being very tasty and both satisfying the taste preferences of the majority of the population, the exception being the population sector which is not able to consume said product due to a medical prescription, or for those who have an allergic reaction when eating said product, because definitely this is not a dietary product.

[0029] In the schematic depiction of the industrial method which has been performed, numbers 22 to 32 indicate the different steps to perform said method, which consist of maintaining as available an adequate amount of pig skin 22; chopping it up into small pieces 24 having an approximated size of 2 cm per side; frying it 26; draining it off 28; and packaging it 30.

[0030] The differences between the homemade method and the industrial method above described could be summarized in that industrial method, the pig skin is cut in small pieces before being fried and it is packed in bags for its display and sale. Even though the finished product is similar in appearance, said product differs in its energy content, total fat, monounsaturated fat, cholesterol, sodium and proteins, as evident in the comparative table below.

[0031] However, regarding the invention method of the present invention as well as the resulting product, which is illustrated at the accompanying FIGS. 3 to 6, both the method and the obtained product show aspects and characteristics that distinguish the methods used until now from the method developed by the inventor and which is claimed, said method including as raw material pig skin 10, but said pig skin should be crushed 12 to a particle size between 2 to 4 mm. The resulting crumbs are disposed in a hopper 14, to be then distributed and poured into moulds having different configuration 16 for receiving the crumbled pig skin, said moulds preheated to a temperature of between about 170 to 200.degree. C.

[0032] Once said pig skin crumbs are disposed into the moulds 16, a pressure of about 4 to 8 kg/cm.Math.sup.Math.2 is exerted for a predetermined period of time, which has been found to be suitable between 3 to 6 seconds. Then, the resulting product is discharged. Depending the mould's configuration, said products may be round or square-shaped or any other shape.

[0033] FIGS. 4 to 6 represent, for purposes of illustration, the product 40, which resulted from the method, as a rounded configuration having an approximate diameter from 7 to 10 cm and a thickness of almost 1 cm.

[0034] Said product derived from the pork rinds presents a texture of random agglomerate 42, which is shaped by clumping pig skin particles poured into moulds. As a consequence of compressing the pig skin particles, the slices of pork rinds present a sunken face 44 around the crest 46, which may be used to contain a salad or guacamole poured into said slices.

[0035] As result of processing the pig skin crumbs, the pork rind slices to be somehow named, form a crunchy product, that is like traditional pork rinds and pleasing to the eye as to the palate, but differ that in fact it could be considered a light pork rind which could be consumed by any consumer because it has a lower fat percentage than the traditional pork rind. This is particularly due to the fact that, during its production the step of frying in pork fat is suppressed. This is in addition to the other characteristics presented by said pork rind produced with said method.

[0036] The following provides a table containing the summary of the nutritional information of the pork rind produced using a homemade method, an industrial method, as well as the pork rind produced following the teachings of the current invention:

TABLE-US-00001 Homemade Industrial Non-fried method method (invention) Energy content 160 calories 137 calories 110 calories Total fat 10.8 gr 9 gr 3.5 gr Saturated fat 4 gr 4 gr 3.5 gr Monounsaturated fat 5.7 gr 3.5 gr 0.0 gr Polyunsaturated fat 1.1 gr 1.0 gr 0.0 gr Cholesterol 29.7 gr 20.0 gr 18 gr Sodium 477 mg 430 mg 430 mg Dietary fiber 0 gr 0 gr 0.0 gr Carbohydrates 0 gr 0 gr 0.0 gr Sugar 0 gr 0 gr 0.0 gr Proteins 15.7 gr 14 gr 14 gr
Approximate shelf life of the three different types of pork rind:

TABLE-US-00002 Homemade method, Industrial method, fried fried Non-fried 2 to 4 weeks 16 weeks 18 weeks
Apparent volume of the three different types of pork rind:

TABLE-US-00003 Homemade method, Industrial method, fried fried Non-fried 100 gr/lt 46 gr/lt 23 gr/lt
Differences between proportional cost of production:

TABLE-US-00004 Homemade method, Industrial method, fried fried Non-fried 100 100 80

[0037] From the data previously provided, it is clear that the food product of the invention, which protection is claimed, offers novel characteristics in both its configuration and its nutritional qualities. Even said product may be considered as a pork rind substitute in the current market, as it is obviously a different product which preserves the qualities of a natural origin product and which is additive-free. And as a result of the method used to process the pig skin, it has been possible to industrialize and place in the market an improved, natural and a well-accepted edible product.

[0038] Accordingly with the previously described, it is clear that all the objectives have been satisfied, and considering it may be possible that changes can be devised in the method and product obtained, it is intended that said changes be considered as part of the invention which is intended to be protected, if and when it is considered that said changes fall in the scope of the accompanying claims.