AU4633499A - Coagulated protein - Google Patents
Coagulated protein Download PDFInfo
- Publication number
- AU4633499A AU4633499A AU46334/99A AU4633499A AU4633499A AU 4633499 A AU4633499 A AU 4633499A AU 46334/99 A AU46334/99 A AU 46334/99A AU 4633499 A AU4633499 A AU 4633499A AU 4633499 A AU4633499 A AU 4633499A
- Authority
- AU
- Australia
- Prior art keywords
- protein
- transition metal
- metal ions
- chunk
- oxidising agent
- 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.)
- Granted
Links
- 102000004169 proteins and genes Human genes 0.000 title claims description 42
- 108090000623 proteins and genes Proteins 0.000 title claims description 42
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical group OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 24
- 210000004369 blood Anatomy 0.000 claims description 24
- 239000008280 blood Substances 0.000 claims description 24
- 239000007795 chemical reaction product Substances 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 20
- 239000007800 oxidant agent Substances 0.000 claims description 15
- 229910001428 transition metal ion Inorganic materials 0.000 claims description 15
- 239000000047 product Substances 0.000 claims description 7
- 239000011541 reaction mixture Substances 0.000 claims description 4
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 claims description 3
- 230000006835 compression Effects 0.000 claims description 3
- 238000007906 compression Methods 0.000 claims description 3
- 229910001448 ferrous ion Inorganic materials 0.000 claims description 3
- 102000004506 Blood Proteins Human genes 0.000 claims description 2
- 108010017384 Blood Proteins Proteins 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 102000001554 Hemoglobins Human genes 0.000 description 6
- 108010054147 Hemoglobins Proteins 0.000 description 6
- 210000003743 erythrocyte Anatomy 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 150000002978 peroxides Chemical class 0.000 description 2
- 229910052723 transition metal Inorganic materials 0.000 description 2
- 0 CC*C1*C*(CCN)C1 Chemical compound CC*C1*C*(CCN)C1 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 239000012503 blood component Substances 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 150000002431 hydrogen Chemical class 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000002572 peristaltic effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 150000003624 transition metals Chemical class 0.000 description 1
- -1 transition metals ions Chemical class 0.000 description 1
Classifications
-
- 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
- A23J3/04—Animal proteins
- A23J3/12—Animal proteins from blood
-
- 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
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- 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
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/28—Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/24—Animal feeding-stuffs from material of animal origin from blood
-
- 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
- A23K50/48—Moist feed
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Animal Husbandry (AREA)
- Physiology (AREA)
- Biotechnology (AREA)
- Biomedical Technology (AREA)
- Birds (AREA)
- Fodder In General (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Feed For Specific Animals (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
WO 00/01248 PCT/GB99/02111 COAGULATED PROTEIN The present invention relates to the preparation of a chunk 5 of coagulated protein, and to the coagulated protein chunk itself. Conventionally, protein can be coagulated in a variety of ways, for example by heating it or treating it with acid. It has now been found that a protein may be coagulated by 10 adding transition metals ions and an oxidising agent to a protein and compressing the reaction product of the transition metal ions, the oxidising agent and the protein. A textured solid mass is produced which may have an internal texture similar to that of cooked meat. 15 According to the invention there is provided a method of forming coagulated protein chunk comprising adding transition metal ions and an oxidising agent to a protein and compressing the resulting reaction product to form a chunk having a laminar structure. 20 It is believed that the transition metal ions and the oxidising agent react to form free radicals and that the free radicals then react with the protein to coagulate it. According to the invention there is also provided a method of forming a coagulated protein chunk which comprises: 25 generating free radicals by reacting transition metal ions with an oxidising agent; reacting the free radicals with a protein; and compressing the reaction product of the free SUBSTITUTE SHEET (RULE 26) WO 00/01248 PCT/GB99/02111 -2 radicals and the protein to form a chunk having a laminar structure. The reaction of transition metal ions with the oxidising agent and/or the reaction of free radicals with the protein 5 may be heated. Preferably the oxidising agent is present at least 0.5% by weight of the protein. Preferably the transition metal ions are present at least 0.5% by weight of the protein. 10 Preferably the protein comprises at least about 5%, preferably at least about 10% by weight of the reaction mixture. Preferably the transition metal ions are ferrous ions. Preferably the oxidising agent is hydrogen peroxide. 15 In a preferred embodiment of the invention there is provided a method of forming a blood chunk comprising heating a blood fraction (as defined below); treating the heated blood fraction with hydrogen peroxide; and compressing the reaction product of the blood fraction and hydrogen 20 peroxide. The blood fraction is defined herein as comprising from about 14% to about 40% protein and about 35% to 45% red blood cells. The blood fraction may be formed in any way. The blood fraction may be the hemoglobin fraction of blood (as defined below). Alternatively, the blood 25 fraction may be formed by removing water from whole blood to concentrate it so that it comprises from about 14% to about WO 00/01248 PCT/GB99/02111 - 3 40% protein and about 35% to 45% red blood cells. The blood fraction may be reconstituted from purified protein and red blood cells. By the haemoglobin fraction is meant the residue from whole blood once the plasma, or most of the 5 plasma, has been removed. The haemoglobin fraction consists of red and white blood cells with a residue of plasma. The haemoglobin fraction typically contains from about 14% to about 40% protein and about 35% to about 45% red blood cells. The remainder is mainly water together with other 10 blood components. It will be appreciated that the blood fraction is a source of protein and ferrous ions. When a blood chunk is formed according to this preferred embodiment of the invention, no addition of transition metal ions is required for 15 coagulation of the protein. When other sources of protein are used, it may be desirable to add additional transition metal ions. Preferably the hydrogen peroxide is added to the blood fraction at at least 0.5% by weight. There does not appear 20 to be a significant upper limit to the concentration of hydrogen peroxide in the reaction mixture which is effective to cause the desired reaction to take place; concentrations of up to 3% (by weight) have been found satisfactory. Preferably, compression is carried out at a temperature 25 greater than 60 0 C. Preferably the blood fraction is heated to between 60 0 C and 80 0 C before addition of the hydrogen peroxide.
WO 00/01248 PCT/GB99/02111 -4 Preferably the blood fraction comprises at least about 10%, more preferably at least about 15%, by weight protein. At lower protein concentrations, the reaction product does not absorb all the water present in the reaction mixture. Such 5 products are useful and their manufacture falls within the scope of the present invention; however, it will usually be necessary to remove the proteinaceous material from the unabsorbed water before it is used. 10 Additives may be included in the blood fraction to modify the nutritional content and flavour of the chunks. It is preferred that the pH of blood fraction is no less than 4, and that it is no greater than 9. Compression of the reaction product of the blood fraction 15 and hydrogen peroxide can be carried out on the reaction product as it is formed, or the reaction product can be stored and then subjected to heating, for example by microwave radiation, prior to compressing. Alternatively, the reaction product may be steamed to give a product having 20 a jelly-like texture. The steaming can be carried out with meat juices or other flavoured aqueous media to impart particular flavours to the product. The product can be dried, preferably at about 60 0 C, to produce hard, crunchy chunks, which are useful as a dry pet 25 food. The reaction product of the blood fraction and hydrogen peroxide can be compressed under its own weight. The reaction product may be compressed as a result of restriction of any expansion of the reaction product caused WO 00/01248 PCT/GB99/02111 - 5 by evolution of gas as the transition metal, oxidising agent and protein react. The pressure at which the reaction product of the blood fraction and the hydrogen peroxide is compressed to achieve 5 the laminar internal structure is not critical; a pressure of up to about 400 kPa is preferred. Also according to the invention there is provided an edible chunk comprising a major proportion of protein, preferably blood protein, and having a fibrous, laminar internal 10 structure. The invention will be further described, by way of example, with reference to the drawings in which; Figure 1 shows schematically a method according to a first embodiment of the invention; 15 Figure 2 shows schematically a method according to a second embodiment of the invention; and Figure 3 shows schematically a method according to a third embodiment of the invention. The methods according to the invention shown in the drawings 20 include the following common features. The hemoglobin fraction of blood is pumped from a tank 10 by a peristaltic pump 12 to a steam infuser 14 where the hemoglobin is heated to about 75 0 C. The heated hemoglobin passes from the steam infuser 14 to a high shear mixer reactor 16, such as a 25 Dispax reactor. In the Dispax reactor, the hemoglobin is reacted with hydrogen peroxide pumped from a hydrogen WO 00/01248 PCT/GB99/02111 -6 peroxide tank 18 by a hydrogen peroxide pump 20. In the reactor 16, the hemoglobin and the hydrogen peroxide are mixed efficiently. Preferably, the reactor is a high shear, low volume mixer to ensure adequate mixing of the two 5 components. In the first embodiment of the invention, shown in Figure 1, the foam reaction product 22 is deposited in a tray 24. The reaction product 22 can be allowed to be compressed by its own weight, in which case the solid mass produced is elastic 10 and can be cut up to provide elastic chunks. Alternatively, pressure can be applied to the reaction product 22 in the tray by application of a pressure plate 26. On release of the pressure plate a solid product 28 having a fibrous, laminar internal structure is produced, which can then be 15 cut into chunks 30 as at 32. In the second embodiment of the invention, shown in Figure 2, the reaction product 22 from the reactor 16 is passed to a piston pump 40 in which the reaction product is compressed. As the reaction product 22 leaves the piston 20 pump 40, it is diced as at 42 to produce chunks 44 having a fibrous, laminar internal structure. In the third embodiment of the invention, shown in Figure 3, the reaction product 22 leaves the reactor 16 through a disperser 50, from where it passes into a mouth formed by 25 the widely separated ends of two converging continuous belts 52, 44. The reaction product is compressed between the two continuous belts, and the resulting solid sheet 56 is cut into chunks 58 as it leaves the continuous belts 52, 54, as at 60. Again, the chunks produced have a fibrous, laminar 30 internal structure.
WO 00/01248 PCT/GB99/02111 - 7 The chunks have a fibrous, laminar internal structure, similar to that of meat chunks, so that the chunks can be readily used in canned food stuffs such as pet foods to provide a protein source which is analogous in appearance 5 and texture to meat.
Claims (15)
1. A method of forming a coagulated protein chunk comprising adding transition metal ions and an oxidising agent to a protein and compressing the resulting reaction 5 product to form a chunk having a laminar structure.
2. A method of forming a coagulated protein chunk comprising: generating free radicals by reacting transition metal ions with an oxidising agent; reacting the free radicals with a protein; and compressing the reaction 10 product of the free radicals and the protein.
3. A method according to claim 1 or 2 in which the compression is carried out at a temperature greater than 60 0 C.
4. A method according to any preceding claim in which the 15 compressed product is dried.
5. A method according to any preceding claim further comprising steaming the reaction product of the transition metal ions, the oxidising agent and the protein.
6. A method according to any preceding claim in which a 20 blood fraction (as herein defined) is reacted with transition metal ions and the oxidising agent.
7. A method according to any preceding claim in which the transition metal ions are ferrous ions.
8. A method according to any preceding claim in which the 25 oxidising agent is hydrogen peroxide. WO 00/01248 PCT/GB99/02111 -9
9. A method according to any preceding claim in which the oxidising agent is present at at least 0.5% by weight of the protein.
10. A method according to any preceding claim in which the 5 transition metal ions are present at at least 0.5% by weight of the protein.
11. A method according to any preceding claim in which the protein comprises at least about 5%, preferably at least about 10%, protein by weight of the reaction mixture. 10
12. Coagulated protein formed by a method according to any of claims 1 to 11.
13. An edible chunk comprising a major proportion of protein, preferably blood protein, and having a fibrous, laminar internal structure. 15
14. A method substantially as described.
15. A chunk substantially as described.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9814396 | 1998-07-02 | ||
| GBGB9814396.9A GB9814396D0 (en) | 1998-07-02 | 1998-07-02 | Coagulated protein |
| GBGB9814395.1A GB9814395D0 (en) | 1998-07-02 | 1998-07-02 | Blood chunks |
| GB9814395 | 1998-07-02 | ||
| PCT/GB1999/002111 WO2000001248A1 (en) | 1998-07-02 | 1999-07-02 | Coagulated protein |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU4633499A true AU4633499A (en) | 2000-01-24 |
| AU762042B2 AU762042B2 (en) | 2003-06-19 |
Family
ID=26313964
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU46329/99A Ceased AU765796B2 (en) | 1998-07-02 | 1999-07-02 | Blood chunks |
| AU46334/99A Ceased AU762042B2 (en) | 1998-07-02 | 1999-07-02 | Coagulated protein |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU46329/99A Ceased AU765796B2 (en) | 1998-07-02 | 1999-07-02 | Blood chunks |
Country Status (5)
| Country | Link |
|---|---|
| EP (2) | EP1091655A1 (en) |
| AU (2) | AU765796B2 (en) |
| CA (2) | CA2336357A1 (en) |
| GB (2) | GB2340024B (en) |
| WO (2) | WO2000001248A1 (en) |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5218775B2 (en) * | 1972-11-22 | 1977-05-24 | ||
| FR2315858A1 (en) * | 1975-07-04 | 1977-01-28 | Anvar | Food protein from vegetable seed or oil cake extract - by coagulating using alkaline earth metal salt |
| GB1562618A (en) * | 1976-08-02 | 1980-03-12 | Mars Ltd | Food protein products |
| AU527766B2 (en) * | 1977-08-15 | 1983-03-24 | Kliem Foods Pty. Ltd | Production of food from blood |
| JPS5594698A (en) * | 1979-01-12 | 1980-07-18 | Tsukishima Kikai Co Ltd | Method of improving dehydrating property of organic sludge |
| DD142144A1 (en) * | 1979-03-02 | 1980-06-11 | Siegfried Kummer | METHOD FOR THE PRODUCTION OF FIBRILLAERES AND LAMELLAR PROTEIN STRUCTURES |
| US4526580A (en) * | 1983-09-12 | 1985-07-02 | Devro, Inc. | Method of preparing collagen extrusion gels |
| JPH03198746A (en) * | 1989-12-27 | 1991-08-29 | Ogawa Koryo Kk | Processed hemoglobin and its production |
| JP2000500003A (en) * | 1995-07-12 | 2000-01-11 | ソシエテ デ プロデユイ ネツスル ソシエテ アノニム | Formulated emulsion products |
-
1999
- 1999-07-02 CA CA002336357A patent/CA2336357A1/en not_active Abandoned
- 1999-07-02 AU AU46329/99A patent/AU765796B2/en not_active Ceased
- 1999-07-02 WO PCT/GB1999/002111 patent/WO2000001248A1/en not_active Application Discontinuation
- 1999-07-02 GB GB9915608A patent/GB2340024B/en not_active Expired - Fee Related
- 1999-07-02 AU AU46334/99A patent/AU762042B2/en not_active Ceased
- 1999-07-02 CA CA002336622A patent/CA2336622A1/en not_active Abandoned
- 1999-07-02 GB GB9915609A patent/GB2340025B/en not_active Expired - Fee Related
- 1999-07-02 EP EP99929544A patent/EP1091655A1/en not_active Withdrawn
- 1999-07-02 WO PCT/GB1999/002106 patent/WO2000001247A1/en not_active Application Discontinuation
- 1999-07-02 EP EP99929539A patent/EP1091654A1/en not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| GB2340025B (en) | 2003-01-15 |
| GB2340024B (en) | 2002-10-30 |
| GB9915608D0 (en) | 1999-09-01 |
| WO2000001247A1 (en) | 2000-01-13 |
| EP1091655A1 (en) | 2001-04-18 |
| GB2340024A (en) | 2000-02-16 |
| GB9915609D0 (en) | 1999-09-01 |
| CA2336622A1 (en) | 2000-01-13 |
| WO2000001248A1 (en) | 2000-01-13 |
| AU765796B2 (en) | 2003-10-02 |
| AU762042B2 (en) | 2003-06-19 |
| CA2336357A1 (en) | 2000-01-13 |
| GB2340025A (en) | 2000-02-16 |
| AU4632999A (en) | 2000-01-24 |
| EP1091654A1 (en) | 2001-04-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US6649206B2 (en) | Meat emulsion product | |
| US4781939A (en) | Layered meat emulsion product and method of producing same | |
| AU2002243545B2 (en) | Gelling vegetable protein | |
| AU2002243545A1 (en) | Gelling vegetable protein | |
| US3674500A (en) | Process of producing a meat-like texturized food product | |
| US4301182A (en) | Process for producing a fish product | |
| US4164589A (en) | Meat pumping process | |
| AU762042B2 (en) | Coagulated protein | |
| US4407833A (en) | Whey protein fortified red meat and process for preparation | |
| GB2060644A (en) | Meat protein powder | |
| JP2854529B2 (en) | Low fat sausage and method for producing the same | |
| JPS63202359A (en) | Production of meat processed food containing added cheese | |
| CN114698813A (en) | Nutritional bone nourishing soup and preparation method thereof | |
| SU1540768A1 (en) | Method of producing sausage articles | |
| WO2008014575A2 (en) | Method for the preparation of meat products with a low fat content and fat substitute used thereby | |
| PL110335B1 (en) | Method of preparing swollen meat products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FGA | Letters patent sealed or granted (standard patent) |