Extraction of protein from edible beef bones and product

Details Extraction of protein from edible beef bones and product Extraction of protein from edible beef bones and product

1978-05-15

1979-11-27

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Fermentation processes

Material is mammal or fowl derived

426 32, 426657, 426417, A23J 110, A23L 1313

Patent

active

041761995

ABSTRACT:
Protein is extracted from edible beef bones by crushing the bones to a predetermined size, then cooking the bones in approximately equal parts of water by weight with a papain based proteolytic enzyme added in a predetermined amount. Cooking is carried out for a total period of about 4-6 hours at stepped-up temperatures reaching up to but not in excess of about 195.degree. F. to avoid thermal shock to components. The cooked mixture is then filtered and screened to separate liquids from solids. The liquids then are centrifuged to separate the fats from the thus produced end product, a 4-7% solution of protein by weight. Thus three edible and salable products are produced without waste from the raw bone, i.e., gelatin bone, edible tallow or grease, and protein broth. The cooked material is held at about 150.degree. F. during filtering and centrifuging.

REFERENCES:
patent: 1922484 (1933-08-01), Mapson et al.
patent: 3098014 (1963-07-01), Denton et al.
patent: 3112203 (1963-11-01), Watt
patent: 3276880 (1966-10-01), Torr
patent: 3634191 (1972-01-01), Laboureur et al.
patent: 3692538 (1972-09-01), Moss et al.
patent: 3906118 (1975-09-01), McFarland
patent: 3944655 (1976-03-01), Levin et al.
patent: 4018650 (1977-04-01), Busta et al.

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