CA1043152A - Proteinaceous food product - Google Patents
Proteinaceous food productInfo
- Publication number
- CA1043152A CA1043152A CA211,512A CA211512A CA1043152A CA 1043152 A CA1043152 A CA 1043152A CA 211512 A CA211512 A CA 211512A CA 1043152 A CA1043152 A CA 1043152A
- Authority
- CA
- Canada
- Prior art keywords
- curd
- proteinaceous
- protein
- food product
- fermented
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013305 food Nutrition 0.000 title claims description 10
- 239000000463 material Substances 0.000 claims abstract description 35
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 21
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 12
- 239000008267 milk Substances 0.000 claims abstract description 12
- 210000004080 milk Anatomy 0.000 claims abstract description 12
- 239000002253 acid Substances 0.000 claims abstract description 9
- 208000035404 Autolysis Diseases 0.000 claims abstract description 7
- 206010057248 Cell death Diseases 0.000 claims abstract description 7
- 230000028043 self proteolysis Effects 0.000 claims abstract description 7
- 239000002245 particle Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 15
- 239000000243 solution Substances 0.000 claims description 11
- 230000017854 proteolysis Effects 0.000 claims description 6
- 150000001720 carbohydrates Chemical class 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims 5
- 239000007864 aqueous solution Substances 0.000 claims 1
- 230000001376 precipitating effect Effects 0.000 claims 1
- 238000003825 pressing Methods 0.000 claims 1
- 229940070376 protein Drugs 0.000 claims 1
- 241000251468 Actinopterygii Species 0.000 abstract description 10
- 235000013351 cheese Nutrition 0.000 abstract description 10
- 235000013372 meat Nutrition 0.000 abstract description 9
- 241001465754 Metazoa Species 0.000 abstract description 6
- 235000013322 soy milk Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000002378 acidificating effect Effects 0.000 abstract 1
- 230000001427 coherent effect Effects 0.000 abstract 1
- 235000021134 protein-rich food Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 13
- 235000018102 proteins Nutrition 0.000 description 13
- 239000000047 product Substances 0.000 description 12
- 239000002002 slurry Substances 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 8
- 235000010241 potassium sorbate Nutrition 0.000 description 8
- 239000004302 potassium sorbate Substances 0.000 description 8
- 229940069338 potassium sorbate Drugs 0.000 description 8
- 108090000790 Enzymes Proteins 0.000 description 7
- 102000004190 Enzymes Human genes 0.000 description 7
- 229940088598 enzyme Drugs 0.000 description 7
- 239000011230 binding agent Substances 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 235000020183 skimmed milk Nutrition 0.000 description 5
- 108091005804 Peptidases Proteins 0.000 description 4
- 239000005862 Whey Substances 0.000 description 4
- 102000007544 Whey Proteins Human genes 0.000 description 4
- 108010046377 Whey Proteins Proteins 0.000 description 4
- 238000013019 agitation Methods 0.000 description 4
- 238000011534 incubation Methods 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 239000007921 spray Substances 0.000 description 4
- 239000007858 starting material Substances 0.000 description 4
- WSWCOQWTEOXDQX-MQQKCMAXSA-M (E,E)-sorbate Chemical compound C\C=C\C=C\C([O-])=O WSWCOQWTEOXDQX-MQQKCMAXSA-M 0.000 description 3
- 102000035195 Peptidases Human genes 0.000 description 3
- 241001486863 Sprattus sprattus Species 0.000 description 3
- 230000001857 anti-mycotic effect Effects 0.000 description 3
- 239000002543 antimycotic Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 3
- 229940075554 sorbate Drugs 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000555825 Clupeidae Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 244000057717 Streptococcus lactis Species 0.000 description 2
- 230000002358 autolytic effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- -1 sorbic acid compound Chemical class 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 108091005508 Acid proteases Proteins 0.000 description 1
- 108091005658 Basic proteases Proteins 0.000 description 1
- 101100243951 Caenorhabditis elegans pie-1 gene Proteins 0.000 description 1
- 241000252163 Elops Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 101100005514 Mus musculus Ccdc40 gene Proteins 0.000 description 1
- 108091005507 Neutral proteases Proteins 0.000 description 1
- 102000035092 Neutral proteases Human genes 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010908 decantation Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 229940029985 mineral supplement Drugs 0.000 description 1
- 235000020786 mineral supplement Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000020200 pasteurised milk Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000003828 vacuum filtration Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/055—Addition of non-milk fats or non-milk proteins, polyol fatty acid polyesters or mineral oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
- A23K40/20—Shaping or working-up of animal feeding-stuffs by moulding, e.g. making cakes or briquettes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
- A23K50/45—Semi-moist feed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/805—Pet food for dog, cat, bird, or fish
Abstract
ABSTRACT OF THE DISCLOSURE
A novel, protein-rich food product, especially suitable for domestic animals, is made by subjecting protein material such as meats or fish to acid-producing fermentation, and preferably also to autolysis or proteolysic, and adding the acidic fermented material to a colloidal solution of protein, such as milk or soya milk, whereupon the disposed protein is precipitated and forms a curd that entraps and binds the particles of fermented material. The curd and entrapped material are separated off and compacted into a coherent mass. The product, which is a compacted mass of the precipitated protein with particles of the fermented material distributed through it, can have the consistency of a cheese and may be formed into "cheese" shapes. The flavour of the product is influenced by the nature of the fermented material.
A novel, protein-rich food product, especially suitable for domestic animals, is made by subjecting protein material such as meats or fish to acid-producing fermentation, and preferably also to autolysis or proteolysic, and adding the acidic fermented material to a colloidal solution of protein, such as milk or soya milk, whereupon the disposed protein is precipitated and forms a curd that entraps and binds the particles of fermented material. The curd and entrapped material are separated off and compacted into a coherent mass. The product, which is a compacted mass of the precipitated protein with particles of the fermented material distributed through it, can have the consistency of a cheese and may be formed into "cheese" shapes. The flavour of the product is influenced by the nature of the fermented material.
Description
1043~52 The present invention relates to the preparation of a proteinaceous food product.
In the traditional production of cheese, rennet is added to milk to destroy the colloid stabilizing property of the casein by enzymatic action, whereupon the curd separates and is collected and compacted. Cottage cheese, ~ however, is obtained as a result of the lactic fermentation `I of milk, the colloidal suspension breaking down, with separation of curd, under the action of acid produced in the milk.
~he proteinaceous food product produced in accordance with this invention comprises a compacted mass of acid-precipitated protein or curd fortified with particles of other proteinaceous material distributed and embedded in the mass.
Where the other proteinaceous material has a distinct flavour ~ - or aroma, the product of this invention ma~ be flavoured or ; aromatized accordingly. The product of this invention is anovel food product of high-protein content. It may have a consistency similar to that of cheese and, if desired, may be formed into conventional "cheese" shapes. It is of especial nterest in feeding domestic animals.
In accordance with this invention, a fermentable proteinaceous material is subjected to acid-producing ~, fermentation, the fermented material i~ added to a colloida solution of a binder protein such that the binder protein is precipitated by the acid in the form of a curd that entraps and binds the fermented material, and the curd and . . .
~ -2- ~ ~
~ . .. .
- ,~
. - . .. . . ..
.
1~4315Z
entrapped ma.terial are separated off and pressed into a compact mass. The proteinaceous material is preferably also subjected to autolysis or to proteolysis by added proteolytic enzymes or micro-organisms whereby the fermented material has a liquid or semi-liquid consistency ~hen it is added to the colloidal solution of the binder protein. Proteolytic enzymes can be obtained from animal, plant or vegetable sources. Mixtures of enzymes can also be used.
l In the preferred process, autolysis should accompany t 10 fermentation but, where proteolysis is conducted through the use of proteolytic enzymes from an exogenous source, other conditions may apply. Thus, in the case of alkaline or neutral proteases the preferred system allows proteolysis to proceed for up to four hours prior to initiating fermentation.
When raw meats, fish or other protein material are used then obviously the autolytic enzymes would contribute some activity during this period. Acid proteases will normally work during the fermentation as for optimum activity they depend upon the lower p~ which de~elops during fermentation.
In certain cases it may be desirable to heat sterilize the ~aterials before fermentation. In such circumstances, autolysis would be unable to proceed due to denaturation of the enzyme systems and exogenous enzymes must be added if proteolysis is to be brought about.
~he preferred binder protein is milk protein~ and ~he formation of the curd can be brought about simply by adding the acid fermented material directly to milk or an aqueous ......
1~43~52 dispersion of milk powder. Other binder proteins, either animal or vegetable in origin, that can conveniently be prepared in colloidal solution and precipitated by acid may, i however, be used. Examples of alternative binder protein solutions include blood and the extract of soy bean known as "soya milk". ~he proteinaceous material to be fermented is preferably animal tissue protein, for example meat, fish or offal, or a mixture of materials. It may be raw, chllled or ,' rrozen.
~he product may also contain colouring matters, added vitamins, mineral supplements, anti-oxidants and binding systems such as gellable hydrophilic colloids or coagulable proteins, to confer stiffness or gel properties. It nay also contain an anti-mycotic such as a sorbic acid compound, for example potassium sorbate. Since certain micro-organisms can metabolize sorbate, it may be necessary to adjust the concer-tration of sorbate in the fermenting material to ensure that the desired final level of sorbate is achieved in the product.
~he preferred analysis of the product by weight is:
15-5C% and more especially about 30% protein, 3-40% and especially about 15% car~ohydrate, 2-12% and especially about 5% fat and 25-60~o and especially about 50% moisture. r~he product preferably contains 0.2-0.8%~ especially about 0.5%
antimycotic and may have an ash analysis of 1.0-2.2%. A
typical analysis of a preferred product according to the invention is: moisture - 50~o; protein - 2~/o; fat - 4.75%;
ash - 1.80C/o; carbGhydrate - 14.0%; potassium sorbate ~ 0.45%.
1~43~SZ
The fermentation by acid-producing micro-organisms is preferably continued until the pH of the material is lowered to within the range 3.6-4.5, especially such that the final product has a pH in the approximate range 4.0-6Ø
In the preferred method of this invention the proteinaceous starting materials are cor~minuted, usually by mincing through a 1.0-2.0 cm plate. Other methods of co~minu~
tion, e.g. chopping or cubing, can be used. Desirable fermentation additives such as fermentable carbohydrate and ,.
organic acid may be added, and antimycotic may also be added at this stage. ~or example, 1~/o of a fermentable carbohydrate such as glucose, 0.5% of potassium sorbate and O.~/o citric acid based upon the weight of proteinaceous starting materials ¦ may be added and mixed in well. The mixture is inoculated with a starter culture of lactic acid producing bacteria, e.g.
~. casei or S. lactis, and the mixture incubated at 30C.
until the pH of the system reaches 4Ø The temperature may be varied depending upon the strain or species of micro-organism used.
As previously stated, in the case of raw undenatured proteinaceous starting materials, autolysis may be allowed to proceed during fermentation. When protease enzy~es of exo-genous origin are used they should be added directly after comminution. The enzyme or mixture of enzymes and the protein~
1 25 aceous materials are then incubated for the optimum period of time, i.e. one to two hours at the optimum temperature for enzyme activity. ~hen proteolysis has proceeded to a .,, , . ' ~ . ' sufficient degree the carbo'nydrate, potassium sorbate and citric acid may be mixed in. The mixture is cooled to 30C and inoculated with viable lactic acid producing bacteria. Further incubation then takes place and the mixture allowed to ferment until the pH of the slurry falls to about 4Ø After incubation, the material is added ~ slowly with agitation to a colloidal solution of milk solids, ! for example pasteurized milk or a solution of spray dried skim milk.
After complete addition of the fermented material the curd is allowed to separate and the whey and residual liquor from the proteinaceous material ferment is removed. ~he curd is then pressed and drained and can then be stored in a conventional manner.
The following are examples of the practice of this invention:
_xample 1 A fermented autolysed sprat slurry was prepared by first comminuting 1,000 parts by weight of raw deep frozen sprats by passage through a mincer fitted with a 1.0 cm platP.
100 parts by weight of lactose, 6 parts by weight Gf potassium sorbate and 0.2 parts by weight of citric acid were ¦ added and mixed well in. 110 parts by weight of a 24 log hour ¦ - old culture of ~actobacillus ~actis were added and mixed well in. ~`he whole mixture was incubated at 37C until the pX o~
the mixture reached 4Ø During this time autolysis took place and a fluid slurry was produced.
:: ' . : :,: ; ' : . , , .:
, ,:
- ' ;. ' ' ~
.. . ..
- . . . .
1~343~L52 Thirt~ parts by weight of this fermented and autolysed sprat slurry were added slowly with stirring to ? parts by weight of 2~o spray-dried skim milk solution held at 45C. During the course of the addition the pH of the milk was reduced by the lactic acid in the fermented fish and as the milk proteins precipitated a curd was formed ¦ which contained the solid components and some of the liquors of the added fish. The fish contained o.50~0 potassium sorbate, but if necessary the conc,entration should be adjusted prior to addition of the acidified or low pH
component. Gentle mixing by a slowly revolving magnetic follower was provided during the addition to ensure adequate mixing of the components without homogenization of the curd.
Th~ mixture was allowed to cool to ambient temperature and the liquors drained from the curd by decantation. ~he very moist and soft curd was then subjected to slow vacuum filtration until as much water and liquors as possible had been removed in this wayO
The curd was then removed from the vessel, and packaged or wrapped in a conventional way prior to storing at sub-ambient te~perature.
~he product had a texture similar to Cheddar cheese, a pH of 4.5-5.0 and a pleasant fishy aroma.
Exam~le 2 A fermented fish slurry was prepared as described in ~xa~pie 1, except that ~. casei was used instead of L. Lactis, lactose was used as tne carbohydrate and the incubation -- ,, .... . , . . . .. , . . , . _ . ., .. .. . . _ ., .
lC~43~5Z
temperature ~as 30~C.
A curd was produced as in Example 1 but using 65 parts by weight of milk and 20 parts of the fermented fish. During curd formation 15 parts by weight of meat chunks or meat analogue chunks approximately 1 cm x 1 cm were added and ~ uniformly dispersed within the forming curd.
j ~he curd was separated and treated as described in Example 1.
The texture was similar to that of Cheddar cheese but .
of attractive a~pearance due to the lumps of meat or meat analogue visible on slicing the curd with a knife. ~he pH was about 5.0 and the product had a very pleasant odour.
Example 3 A fermented sprat slurry was produced as described in Example 1, except that _. casei was used, with "~rudex"~as the fermentable carbohydrate and an incubation temperature of ~0C.
Forty parts by weight of the fermented and autolysed sprats, pH 4.0, were added slowly to 60 parts of a 2~o solution of spray dried skim milk at 45C. Gentle agitation of the mixture was provided during the addition. On complete addition of the fermented fish the formed curd was allowed to separate prior to removal of the whey and fish liquors. ~he curd was then pressed and allowed to drain for 24 hours before being stored in a conventional manner at 4C.
~he product had a Cheddar cheese like consistency, a pX of 4.5-5.0, and a faintly fishy aroma.
' - : . , :
. :
1~4315Z
Example 4 - A fermented autolysed meat slurry was prepared from I equal parts of beef lung, heart, liver and tripe, the materials ! being fermented as described in Example 2.
I 5 10 parts by weight of the autolysed meat slurry were ¦ added slowly with gentle agitation to 90 parts by weight of a solution of spray dried skimmed milk powder in water.
4 parts by weight of potassium sorbate were added during mixing.
Once the curd had formed the agitation was stopped and the temperature of the mixture raised slowly to 55C. The whey was allowed to drain away from the curd during the process.
When the bulk of the whey had been removed the curd was broken and transferred to a press and compacted in the - usual manner.
The product possessed a desirable Cheddar cheese like texture and the aroma of cooked liver. It had a pH of 4.2 and was highly acceptable to pet animals. Discrete ch~lnks of the less autolytic meats were visible throughout the product.
Example 5 A fermented tripe slurry was prep~red using the pro-cedure described in ~xa~ple 2 except that the initially frozen tripe was thawed prior to comminution in a bowl chopper.
After fermentation discrete pieces of tripe were obvious in the slurry.
20 parts by weight of the fermented tripe were added slowly with agitaticn to 80 parts by weight of a ?~b solution _9_ .
.
~, ~,.
.
1~43~5Z
of spray dried skimmed milk powder containing 4 parts by weight of potassium sorbate. On precipitation of the curd, the same procedure was followed as described in ~xample 4 above.
Example 6 "Soya milk" was prepared by a conventional method, as I follo~rs.
¦ 10 parts by weight of soya beans were ground and added ¦ to 100 parts by weight of water. ~he pH was r~ised to 9.0 "I .
and the mixture homogenized and held for one hour. ~he solution was then clarified by passage through a centrifuge, the clarified extract being used as soya milk.
~he procedure followed to cause precipitation of the protein was exactly the same as that described for ordinary milk, e~g. as described in Example 4.
.
i - . -: .
.
;
: . - . ~ i . .. ~ ,, ,, ~ ' - : ~' ` ,
In the traditional production of cheese, rennet is added to milk to destroy the colloid stabilizing property of the casein by enzymatic action, whereupon the curd separates and is collected and compacted. Cottage cheese, ~ however, is obtained as a result of the lactic fermentation `I of milk, the colloidal suspension breaking down, with separation of curd, under the action of acid produced in the milk.
~he proteinaceous food product produced in accordance with this invention comprises a compacted mass of acid-precipitated protein or curd fortified with particles of other proteinaceous material distributed and embedded in the mass.
Where the other proteinaceous material has a distinct flavour ~ - or aroma, the product of this invention ma~ be flavoured or ; aromatized accordingly. The product of this invention is anovel food product of high-protein content. It may have a consistency similar to that of cheese and, if desired, may be formed into conventional "cheese" shapes. It is of especial nterest in feeding domestic animals.
In accordance with this invention, a fermentable proteinaceous material is subjected to acid-producing ~, fermentation, the fermented material i~ added to a colloida solution of a binder protein such that the binder protein is precipitated by the acid in the form of a curd that entraps and binds the fermented material, and the curd and . . .
~ -2- ~ ~
~ . .. .
- ,~
. - . .. . . ..
.
1~4315Z
entrapped ma.terial are separated off and pressed into a compact mass. The proteinaceous material is preferably also subjected to autolysis or to proteolysis by added proteolytic enzymes or micro-organisms whereby the fermented material has a liquid or semi-liquid consistency ~hen it is added to the colloidal solution of the binder protein. Proteolytic enzymes can be obtained from animal, plant or vegetable sources. Mixtures of enzymes can also be used.
l In the preferred process, autolysis should accompany t 10 fermentation but, where proteolysis is conducted through the use of proteolytic enzymes from an exogenous source, other conditions may apply. Thus, in the case of alkaline or neutral proteases the preferred system allows proteolysis to proceed for up to four hours prior to initiating fermentation.
When raw meats, fish or other protein material are used then obviously the autolytic enzymes would contribute some activity during this period. Acid proteases will normally work during the fermentation as for optimum activity they depend upon the lower p~ which de~elops during fermentation.
In certain cases it may be desirable to heat sterilize the ~aterials before fermentation. In such circumstances, autolysis would be unable to proceed due to denaturation of the enzyme systems and exogenous enzymes must be added if proteolysis is to be brought about.
~he preferred binder protein is milk protein~ and ~he formation of the curd can be brought about simply by adding the acid fermented material directly to milk or an aqueous ......
1~43~52 dispersion of milk powder. Other binder proteins, either animal or vegetable in origin, that can conveniently be prepared in colloidal solution and precipitated by acid may, i however, be used. Examples of alternative binder protein solutions include blood and the extract of soy bean known as "soya milk". ~he proteinaceous material to be fermented is preferably animal tissue protein, for example meat, fish or offal, or a mixture of materials. It may be raw, chllled or ,' rrozen.
~he product may also contain colouring matters, added vitamins, mineral supplements, anti-oxidants and binding systems such as gellable hydrophilic colloids or coagulable proteins, to confer stiffness or gel properties. It nay also contain an anti-mycotic such as a sorbic acid compound, for example potassium sorbate. Since certain micro-organisms can metabolize sorbate, it may be necessary to adjust the concer-tration of sorbate in the fermenting material to ensure that the desired final level of sorbate is achieved in the product.
~he preferred analysis of the product by weight is:
15-5C% and more especially about 30% protein, 3-40% and especially about 15% car~ohydrate, 2-12% and especially about 5% fat and 25-60~o and especially about 50% moisture. r~he product preferably contains 0.2-0.8%~ especially about 0.5%
antimycotic and may have an ash analysis of 1.0-2.2%. A
typical analysis of a preferred product according to the invention is: moisture - 50~o; protein - 2~/o; fat - 4.75%;
ash - 1.80C/o; carbGhydrate - 14.0%; potassium sorbate ~ 0.45%.
1~43~SZ
The fermentation by acid-producing micro-organisms is preferably continued until the pH of the material is lowered to within the range 3.6-4.5, especially such that the final product has a pH in the approximate range 4.0-6Ø
In the preferred method of this invention the proteinaceous starting materials are cor~minuted, usually by mincing through a 1.0-2.0 cm plate. Other methods of co~minu~
tion, e.g. chopping or cubing, can be used. Desirable fermentation additives such as fermentable carbohydrate and ,.
organic acid may be added, and antimycotic may also be added at this stage. ~or example, 1~/o of a fermentable carbohydrate such as glucose, 0.5% of potassium sorbate and O.~/o citric acid based upon the weight of proteinaceous starting materials ¦ may be added and mixed in well. The mixture is inoculated with a starter culture of lactic acid producing bacteria, e.g.
~. casei or S. lactis, and the mixture incubated at 30C.
until the pH of the system reaches 4Ø The temperature may be varied depending upon the strain or species of micro-organism used.
As previously stated, in the case of raw undenatured proteinaceous starting materials, autolysis may be allowed to proceed during fermentation. When protease enzy~es of exo-genous origin are used they should be added directly after comminution. The enzyme or mixture of enzymes and the protein~
1 25 aceous materials are then incubated for the optimum period of time, i.e. one to two hours at the optimum temperature for enzyme activity. ~hen proteolysis has proceeded to a .,, , . ' ~ . ' sufficient degree the carbo'nydrate, potassium sorbate and citric acid may be mixed in. The mixture is cooled to 30C and inoculated with viable lactic acid producing bacteria. Further incubation then takes place and the mixture allowed to ferment until the pH of the slurry falls to about 4Ø After incubation, the material is added ~ slowly with agitation to a colloidal solution of milk solids, ! for example pasteurized milk or a solution of spray dried skim milk.
After complete addition of the fermented material the curd is allowed to separate and the whey and residual liquor from the proteinaceous material ferment is removed. ~he curd is then pressed and drained and can then be stored in a conventional manner.
The following are examples of the practice of this invention:
_xample 1 A fermented autolysed sprat slurry was prepared by first comminuting 1,000 parts by weight of raw deep frozen sprats by passage through a mincer fitted with a 1.0 cm platP.
100 parts by weight of lactose, 6 parts by weight Gf potassium sorbate and 0.2 parts by weight of citric acid were ¦ added and mixed well in. 110 parts by weight of a 24 log hour ¦ - old culture of ~actobacillus ~actis were added and mixed well in. ~`he whole mixture was incubated at 37C until the pX o~
the mixture reached 4Ø During this time autolysis took place and a fluid slurry was produced.
:: ' . : :,: ; ' : . , , .:
, ,:
- ' ;. ' ' ~
.. . ..
- . . . .
1~343~L52 Thirt~ parts by weight of this fermented and autolysed sprat slurry were added slowly with stirring to ? parts by weight of 2~o spray-dried skim milk solution held at 45C. During the course of the addition the pH of the milk was reduced by the lactic acid in the fermented fish and as the milk proteins precipitated a curd was formed ¦ which contained the solid components and some of the liquors of the added fish. The fish contained o.50~0 potassium sorbate, but if necessary the conc,entration should be adjusted prior to addition of the acidified or low pH
component. Gentle mixing by a slowly revolving magnetic follower was provided during the addition to ensure adequate mixing of the components without homogenization of the curd.
Th~ mixture was allowed to cool to ambient temperature and the liquors drained from the curd by decantation. ~he very moist and soft curd was then subjected to slow vacuum filtration until as much water and liquors as possible had been removed in this wayO
The curd was then removed from the vessel, and packaged or wrapped in a conventional way prior to storing at sub-ambient te~perature.
~he product had a texture similar to Cheddar cheese, a pH of 4.5-5.0 and a pleasant fishy aroma.
Exam~le 2 A fermented fish slurry was prepared as described in ~xa~pie 1, except that ~. casei was used instead of L. Lactis, lactose was used as tne carbohydrate and the incubation -- ,, .... . , . . . .. , . . , . _ . ., .. .. . . _ ., .
lC~43~5Z
temperature ~as 30~C.
A curd was produced as in Example 1 but using 65 parts by weight of milk and 20 parts of the fermented fish. During curd formation 15 parts by weight of meat chunks or meat analogue chunks approximately 1 cm x 1 cm were added and ~ uniformly dispersed within the forming curd.
j ~he curd was separated and treated as described in Example 1.
The texture was similar to that of Cheddar cheese but .
of attractive a~pearance due to the lumps of meat or meat analogue visible on slicing the curd with a knife. ~he pH was about 5.0 and the product had a very pleasant odour.
Example 3 A fermented sprat slurry was produced as described in Example 1, except that _. casei was used, with "~rudex"~as the fermentable carbohydrate and an incubation temperature of ~0C.
Forty parts by weight of the fermented and autolysed sprats, pH 4.0, were added slowly to 60 parts of a 2~o solution of spray dried skim milk at 45C. Gentle agitation of the mixture was provided during the addition. On complete addition of the fermented fish the formed curd was allowed to separate prior to removal of the whey and fish liquors. ~he curd was then pressed and allowed to drain for 24 hours before being stored in a conventional manner at 4C.
~he product had a Cheddar cheese like consistency, a pX of 4.5-5.0, and a faintly fishy aroma.
' - : . , :
. :
1~4315Z
Example 4 - A fermented autolysed meat slurry was prepared from I equal parts of beef lung, heart, liver and tripe, the materials ! being fermented as described in Example 2.
I 5 10 parts by weight of the autolysed meat slurry were ¦ added slowly with gentle agitation to 90 parts by weight of a solution of spray dried skimmed milk powder in water.
4 parts by weight of potassium sorbate were added during mixing.
Once the curd had formed the agitation was stopped and the temperature of the mixture raised slowly to 55C. The whey was allowed to drain away from the curd during the process.
When the bulk of the whey had been removed the curd was broken and transferred to a press and compacted in the - usual manner.
The product possessed a desirable Cheddar cheese like texture and the aroma of cooked liver. It had a pH of 4.2 and was highly acceptable to pet animals. Discrete ch~lnks of the less autolytic meats were visible throughout the product.
Example 5 A fermented tripe slurry was prep~red using the pro-cedure described in ~xa~ple 2 except that the initially frozen tripe was thawed prior to comminution in a bowl chopper.
After fermentation discrete pieces of tripe were obvious in the slurry.
20 parts by weight of the fermented tripe were added slowly with agitaticn to 80 parts by weight of a ?~b solution _9_ .
.
~, ~,.
.
1~43~5Z
of spray dried skimmed milk powder containing 4 parts by weight of potassium sorbate. On precipitation of the curd, the same procedure was followed as described in ~xample 4 above.
Example 6 "Soya milk" was prepared by a conventional method, as I follo~rs.
¦ 10 parts by weight of soya beans were ground and added ¦ to 100 parts by weight of water. ~he pH was r~ised to 9.0 "I .
and the mixture homogenized and held for one hour. ~he solution was then clarified by passage through a centrifuge, the clarified extract being used as soya milk.
~he procedure followed to cause precipitation of the protein was exactly the same as that described for ordinary milk, e~g. as described in Example 4.
.
i - . -: .
.
;
: . - . ~ i . .. ~ ,, ,, ~ ' - : ~' ` ,
Claims (9)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A method of making a proteinaceous food product comprising the steps of:
subjecting a proteinaceous material to acid-producing fermentation;
adding the fermented material to a colloidal solution of a further pro-tein and thereby precipitating said further protein by the acid in the form of a curd that entraps and binds the fermented material;
separating off said curd and entrapped material;
and pressing the separated material into a compact mass.
subjecting a proteinaceous material to acid-producing fermentation;
adding the fermented material to a colloidal solution of a further pro-tein and thereby precipitating said further protein by the acid in the form of a curd that entraps and binds the fermented material;
separating off said curd and entrapped material;
and pressing the separated material into a compact mass.
2. A method according to claim 1 including the further step of:
subjecting said proteinaceous material to autolysis or proteolysis together with said fermentation and thereby reducing said fermented material to an at least partially liquid consistency.
subjecting said proteinaceous material to autolysis or proteolysis together with said fermentation and thereby reducing said fermented material to an at least partially liquid consistency.
3. A method according to claim 1 wherein said fermentation is contained until said fermented material has a pH value of at most about 4.
4. A method according to claim 1 wherein said fermented material is added to a colloidal aqueous solution of milk solids.
5. A proteinaceous food product comprising: a compacted mass of acid-precipitated proteinaceous curd; and particles of other proteinaceous material distributed and embedded in and bonded together by said mass of precipitated protein or curd, whenever prepared by the method claimed in claim 1, or by an obvious chemical equivalent thereof.
6. A food product according to claim 5 wherein said proteinaceous curd comprises milk solids, whenever prepared by the method claimed in claim 4, or by an obvious chemical equivalent thereof.
7. A food product according to claim 5 wherein said particles comprise particles of fermented proteinaceous material, whenever prepared by the method claimed in claim 1 or 2, or by an obvious chemical equivalent thereof.
8. A food product according to claim 5 comprising by weight from 15 to 50% protein, from 2 to 12% fat, from 3 to 40% carbohydrate and about 25 to 60%
moisture, whenever prepared by the method claimed in claim 1 or 2, or by an obvious chemical equivalent thereof.
moisture, whenever prepared by the method claimed in claim 1 or 2, or by an obvious chemical equivalent thereof.
9. A food product according to claim 5 having a pH value in the approxi-mate range 4.0-6.0, whenever prepared by the method claimed in claim 1 or 2, or by an obvious chemical equivalent thereof.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB48665/73A GB1484264A (en) | 1973-10-18 | 1973-10-18 | Proteinaceous food product |
Publications (1)
Publication Number | Publication Date |
---|---|
CA1043152A true CA1043152A (en) | 1978-11-28 |
Family
ID=10449468
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CA211,512A Expired CA1043152A (en) | 1973-10-18 | 1974-10-16 | Proteinaceous food product |
Country Status (17)
Country | Link |
---|---|
US (1) | US4016295A (en) |
JP (1) | JPS5721966B2 (en) |
AT (2) | AT342965B (en) |
BE (1) | BE821211A (en) |
CA (1) | CA1043152A (en) |
CH (1) | CH612328A5 (en) |
DE (1) | DE2449160A1 (en) |
DK (1) | DK146553C (en) |
ES (1) | ES431132A1 (en) |
FR (1) | FR2247983B1 (en) |
GB (1) | GB1484264A (en) |
IE (1) | IE40530B1 (en) |
IT (1) | IT1030705B (en) |
LU (1) | LU71114A1 (en) |
NL (1) | NL180972C (en) |
NO (1) | NO139375C (en) |
SE (1) | SE418567B (en) |
Families Citing this family (25)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4294856A (en) * | 1977-01-04 | 1981-10-13 | Tokai Regional Fisheries Research Laboratory | Process for manufacture of artificial milk replacer for raising infant pigs and other infant animals |
US4288458A (en) * | 1978-05-01 | 1981-09-08 | Bp Nutrition (Uk) Limited | Fish silage |
US4216693A (en) * | 1978-06-20 | 1980-08-12 | The Wurlitzer Company | Means for storing bass rhythm patterns |
US4214008A (en) * | 1979-03-14 | 1980-07-22 | Microlife Technics, Inc. | Lactic acid fermentate flavored pet food |
US4361586A (en) * | 1980-11-12 | 1982-11-30 | Meinke Wilmon W | Vacuum enzymatic digestion of protein material |
DE3378102D1 (en) * | 1982-06-16 | 1988-11-03 | Taiyo Fishery Co Ltd | Method for the production of protein food products or protein food materials in paste state and method for the production of food products from these materials |
JPS59135838A (en) * | 1983-01-25 | 1984-08-04 | Tsune Kawahara | Preparation of soybean cheese |
JPS6078550A (en) * | 1983-10-04 | 1985-05-04 | Taiyo Yushi Kk | Preparation of food like minced meat |
US4698303A (en) * | 1985-02-15 | 1987-10-06 | Engenics, Inc. | Production of lactic acid by continuous fermentation using an inexpensive raw material and a simplified method of lactic acid purification |
US4771001A (en) * | 1986-03-27 | 1988-09-13 | Neurex Corp. | Production of lactic acid by continuous fermentation using an inexpensive raw material and a simplified method of lactic acid purification |
FI863009A (en) * | 1986-07-22 | 1988-01-23 | Yves Gerard Andre Delatte | FODER OCH FOERFARANDE FOER FRAMSTAELLNING AV DETSAMMA. |
JPS63105638A (en) * | 1986-10-23 | 1988-05-10 | Hokkaido | Production of cheese-like food using fish meat |
US4822626A (en) * | 1987-01-05 | 1989-04-18 | Nabisco Brands, Inc. | Coated canine biscuits |
JPS63196243A (en) * | 1987-02-09 | 1988-08-15 | Hiroyuki Hamano | Flake of meat and production thereof |
DE4336050C2 (en) * | 1993-10-22 | 1995-11-16 | Onken Gmbh | Animal feed, especially complete feed for cats and dogs |
GB2373707A (en) * | 2001-02-16 | 2002-10-02 | Mars Inc | Concentrated hydrolysed animal protein feed |
US7037541B2 (en) * | 2002-07-03 | 2006-05-02 | Ariake Japan Co. | Alcoholic beverages derived from animal extract, and methods for the production thereof |
US6793948B2 (en) * | 2002-07-03 | 2004-09-21 | Ariake Japan Co. | High quality dried bouillon and methods for preparation thereof |
US6723356B2 (en) * | 2002-07-03 | 2004-04-20 | Ariake Japan Co. | High quality fermented bouillon, and method for production thereof |
US6800309B2 (en) * | 2002-07-03 | 2004-10-05 | Ariake Japan Co. | Broth/stock and methods for preparation thereof |
US20060263415A1 (en) | 2005-05-05 | 2006-11-23 | Sensient Flavors Inc. | Production of beta-glucans and mannans |
JP5885137B2 (en) * | 2011-09-02 | 2016-03-15 | 地方独立行政法人山口県産業技術センター | Cheese-like food manufacturing method |
US20140271994A1 (en) * | 2013-03-15 | 2014-09-18 | Richard Baird Smittle | Meat slurry culture |
CN109566745A (en) * | 2018-12-26 | 2019-04-05 | 温州科技职业学院 | The processing technology of fish protein peptide milk beverage |
CN109566746A (en) * | 2018-12-26 | 2019-04-05 | 温州科技职业学院 | The processing technology of anchovy albumen milk |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE697440C (en) * | 1939-02-05 | 1940-10-14 | Johannes Paessler | Process for obtaining a mixture of quark and lecithin |
US2560621A (en) * | 1949-03-02 | 1951-07-17 | Charlton L Wrenshall | Meat substitute and process of making same |
DE858499C (en) * | 1949-06-10 | 1952-12-08 | Karl Eisenhuth | Process for the production of cheese preparations |
US2986469A (en) * | 1958-07-17 | 1961-05-30 | Kruss Johannes | Method for producing feed |
US3041174A (en) * | 1959-01-27 | 1962-06-26 | Messrs As Lumino Feed Company | Process for treating oil-containing animal material, such as fish and fish offal |
NL6605933A (en) * | 1966-05-03 | 1967-11-06 | ||
GB1380394A (en) * | 1971-04-20 | 1975-01-15 | Pedigree Petfoods Ltd | Food product |
-
1973
- 1973-10-18 GB GB48665/73A patent/GB1484264A/en not_active Expired
-
1974
- 1974-10-09 NO NO743645A patent/NO139375C/en unknown
- 1974-10-09 IE IE2093/74A patent/IE40530B1/en unknown
- 1974-10-10 IT IT7426263A patent/IT1030705B/en active
- 1974-10-11 AT AT819974A patent/AT342965B/en not_active IP Right Cessation
- 1974-10-15 LU LU71114A patent/LU71114A1/xx unknown
- 1974-10-16 DK DK541774A patent/DK146553C/en not_active IP Right Cessation
- 1974-10-16 DE DE19742449160 patent/DE2449160A1/en active Granted
- 1974-10-16 CA CA211,512A patent/CA1043152A/en not_active Expired
- 1974-10-17 FR FR7434933A patent/FR2247983B1/fr not_active Expired
- 1974-10-17 US US05/515,674 patent/US4016295A/en not_active Expired - Lifetime
- 1974-10-17 SE SE7413095A patent/SE418567B/en not_active IP Right Cessation
- 1974-10-17 BE BE149654A patent/BE821211A/en not_active IP Right Cessation
- 1974-10-18 JP JP11950674A patent/JPS5721966B2/ja not_active Expired
- 1974-10-18 NL NLAANVRAGE7413733,A patent/NL180972C/en not_active IP Right Cessation
- 1974-10-18 CH CH1402274A patent/CH612328A5/xx not_active IP Right Cessation
- 1974-10-18 ES ES431132A patent/ES431132A1/en not_active Expired
-
1977
- 1977-03-18 AT AT191877A patent/AT350369B/en not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
LU71114A1 (en) | 1975-04-17 |
BE821211A (en) | 1975-02-17 |
US4016295A (en) | 1977-04-05 |
DK146553B (en) | 1983-11-07 |
IE40530B1 (en) | 1979-06-20 |
SE7413095L (en) | 1975-04-21 |
AT350369B (en) | 1979-05-25 |
NO743645L (en) | 1975-05-12 |
FR2247983B1 (en) | 1981-08-21 |
NO139375B (en) | 1978-11-20 |
ATA819974A (en) | 1977-08-15 |
IT1030705B (en) | 1979-04-10 |
ATA191877A (en) | 1978-10-15 |
NO139375C (en) | 1979-02-28 |
NL180972C (en) | 1987-06-01 |
ES431132A1 (en) | 1976-11-01 |
AT342965B (en) | 1978-05-10 |
DE2449160A1 (en) | 1975-04-24 |
GB1484264A (en) | 1977-09-01 |
DK146553C (en) | 1984-04-16 |
NL7413733A (en) | 1975-04-22 |
JPS5721966B2 (en) | 1982-05-11 |
AU7443174A (en) | 1976-04-29 |
SE418567B (en) | 1981-06-15 |
FR2247983A1 (en) | 1975-05-16 |
DK541774A (en) | 1975-06-16 |
IE40530L (en) | 1975-04-18 |
CH612328A5 (en) | 1979-07-31 |
JPS5070542A (en) | 1975-06-12 |
DE2449160C2 (en) | 1989-06-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CA1043152A (en) | Proteinaceous food product | |
US5681598A (en) | Process for producing cheese using transglutaminase | |
US4172900A (en) | Natural cheese of intensified flavor | |
US4041181A (en) | Pet food and method of making same | |
EP0096902B1 (en) | Method for the production of protein food products or protein food materials in paste state and method for the production of food products from these materials | |
US3887431A (en) | Yeast protein isolate with reduced nucleic acid content and process of making same | |
US4595594A (en) | Process for preparing intensified cheese flavor product | |
KR100816582B1 (en) | Incorporation of Soy Proteins in Cheese | |
JP2001503605A (en) | Process for producing cheese, curd and yogurt products from soy beans | |
US6254900B1 (en) | Method for the manufacture of cheese, quark and yogurt products from soybeans | |
US4642236A (en) | Process for reducing the level of objectionable flavors in vegetable protein by microorganism contact | |
US6214585B1 (en) | Protein hydrolysis | |
AU3508601A (en) | Low-cost soy proteinaceous food ingredients | |
IE52520B1 (en) | A process for producing aroma-containing food products | |
US4315946A (en) | Modified vegetable protein isolates | |
US2793122A (en) | Cheese and processes of producing cheese | |
JP3142001B2 (en) | Method for removing bitterness from enzymatic hydrolysis protein | |
US3549390A (en) | Milk-clotting enzyme product and process therefor | |
US20030138523A1 (en) | Process for manufacturing a fermented food product | |
JPH0257154A (en) | Food raw material and production thereof | |
AU4479599A (en) | Highly flavored component for use in cheese manufacture and method for producing | |
US2965492A (en) | Process for rapid manufacture of cheese product | |
EP0150743B1 (en) | Enzyme preparation for accelerating the aging process of cheese | |
Schroder et al. | PREPARATION OF SOYBEAN CHEESE USING LACTIC STARTER ORGANISMS. Effects of Mold Ripening and Increasing Concentrations of Skim Milk Solids | |
US4081330A (en) | Production of a milkcurdling enzyme |