CA1112506A - Digestible protein foodstuffs and feeds - Google Patents

Abstract

ABSTRACT OF THE DISCLOSURE
This invention provides digestible protein foodstuffs and feeds containing water-soluble protein concentrates or dried products thereof as effective ingredients obtained by ultrafiltration of substances having weight average molecular weights of not less than 10,000 from the filtrate of fish meat water-extract at a temperature below 60°C.

Description

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This invention relates to the uses of concentrates obtained by ultra-filtration of fish meat water-extracts or those dried products as protein foods and feeds.
- The utilizing methods of fish meat by extraction of water-soluble proteins with water have hitherto been studied, but commercial measures have not yet been established on account of a heat-economical problem to concentrate and dry the dilute extract. In addition, the stick water as a side product on the occasion of manufacturing fish meat powders in an extract of fish meat by heating, and ' the majority of its proteins is derived from collagen and it is not worthy due to its low nutritive values.
- We have continued studies on the uses of concentrates or those dried ,; . ,_ _.
products which are obtained by ultrafiltration of substances having weight ~ . . ..
,i average molecular weights of not less than 10,000 from the filtrate of the fish meat-water extract at a temperature below 60C, and as a result we have found that the thus obtained concentrates or those dried products consists of the digestible water-soluble proteins showing similar digestive rates with those of milk protein, these products have similar compositions of amino acids with essential amino acids contents of milk protein, the results of net protein ration determined in animal experiments show higher values than those of milk protein, indicating the quality of high nutritive values, and accordingly when these water-soluble protein concentrates or those dried products are employed as foods, particularly health diet, or feeds, artificial milk raw materials for infant animals in particular, these products have remarkable utility not only economically, but . , .

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' nutr~t,i,yeLy~nd d~e~t,i~el~ ~o~ the body.
,, Based on the a,bo~e findin~s, this invention relates to .. .
'' digestible prote~n foods and feeds wherein the said products ~' contain water-soluble protein concentrates or dried products ', ' 5 thereof as effective in~redients obtained by ultrafiltration ,~,` of substances having weight average molecular weights of not ,', less than 10,000 from the filtrate of fish meat water-extracts , at a temperature below 60C.
''~'.- Also provided by this invention is a process for pre-paring a source of feed protein suitable for use as a food ~ or as a component of a foodstuff which comprises preparing an ,; aqueous extract of fish meat, at a temperature below 60C, adjusting the pH of the extract solution to a value in the range o~ 4.8 to 6.0 by addition of an acid, ultrafiltering said ~, 15 aqueous extract at said temperature, and recovering a concen-trate fraction containing proteinaceous substances having a weight avera~e molecular weight of not less than 10,000; and where desired, drying -~said concentrate fraction to provide a dried productO
, 20 The employed fish meat water-extract in this invention is prepared as follows: Whole bodies or slices of appropriate ' fishes or fish meat leftovers are added into water and extrac-tion is carried out for about 5 - 30 minutes with stirring, then the extract is obtained after separation of the meat , 25 portion. Besides, the water waste in case of manufacturing ground fish meat is used for this extract. Moreover, it is pre-ferable to remove oil and fat from these solutions by means of centrifugalization etc. The extract is processed at a solution ', temperature of 35 - 60 C, preferably at 40 - 45C, then the pH of the extract solution is adjusted to 4.8-6.0, prefera,bly to 5.0-5.5, with an acid like hydrochloric acid or acetic acid, X

, and then ultra~iltrat~on of substances with wei~ht average - molecular wei~hts of not less than 10,000 is conducted.
~ The li~uid concentrates with hi~h viscosity thus -~-; obtained and composed o~ water-soluble proteins, can be employed in the ~orm of concentrates as they are or of dried products processed by prior known means such as spray drying and lyophil-ization etc. corresponding to the desired form of foods or feeds.
The products of this invention can be employed as feeds - 10 for poultry, also as protein resources in the feeds for an extensive variety of mammals, such as livestock, pets like dogs, cats, and monkeys, and various experimental animals.
Particularly in view of the excellent digestibility and high nutritive values these products are useful as protein resources in artificial milk for lnfant animals or weanling animals in an early stage.
In addition, from the viewpoint of the excellent diges-tibility and high nutritive values the products of this in-vention can be added to bread, noodles, cakes, sausage, hamburg, ` 20 and croquettes etc., aiming at nutrition enrichment as low-cost - protein resources replacing powdered milk or its substitute as bean milk also these products can be used in paste cans or sausages, and are particularly useful as protein resources for baby foods, l~ealth diet for the aged and children, and patient diet.
On the occasion of manufacturing the foods and feeds of high nutritive values in this invention the products can be employed singularly as protein resources, or in combination with other protein resources such as powdered skim milk, and further approprlately combined with energic resources, inorganic salts, and various vitamins etc., in accordance with the prior known ,.-25~;
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prescriptions~ Q ~n the for~ o~ uid, pellets, or powder ~y addit~on ~f an emulsifler etc. in compliance with the required shape ~ foods ~r feeds.
For instance the components are composed of protein resources as the fish meat water-extracts or dried products obtained by this invention, singularly or in combination with powdered skim milk and casein etc., energic resources as - powdered wheat gluten, alpha starch, glucose, purified lard, and soy bean oil etc., inorganic salts as table salt and calcium phosphate etc., various vitamins as vitamins A, B, D
and E and choline chloride etc., and emulsifiers as fatty acid . . .
ester of glycerin, and so on. These components are combined in the proportion of crude fat content of ca. 5~, crude protein content of ca. 4~, carbohydrate content of ca. 5~, and crude ash content of ca. 1% (a total o~ solid contents of ca. 15%) and this product can be used as the artificial milk for wean~
lingpigs in an early stage after addition of water as needed.
Next the digestibtlity and high nutritive values of the product o~ the present invention are elucidated by experimental examples as follows:
Experiment 1.
Determination of digestion rate and net protein ratio:
A total o~ 40 male rats of the Wistar strain, 25 - 27 days old (on days 4-5 after weanling) was divided into 4 ~ :
~; 25 groups, each consisting o~ 10 animals. To one of these groups protein-less feeds were supplied and to the remaining 3 groups the semisynthetic feeds combined with the product of the ~
s~ present invention (the powder obtained in Referential Example ; 1), vitamin-free casein, and ,,~
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fish meat powder (trade mark: Hokuyo Meal) to make crude protein cont~nts in 10% respectively were given, and the breeding'.te~t~oftthese.animals were conduct-ed in Qndividual cages for 10 days, while the feeds were taken ad libitum.
i) Digestion rate: i . .
In the above breeding test the' digestion rates were determined on the feeds given on days 4 - 7 fo~ 4 days.
Determination of the digestio~ rate was conducted by the methoa of total fecal collection and true digestion rate was calculated by determination of metabolic fecal nitrogen in the group given the feeds containing no protein.
The results indicated the sham digestion rate of the invented product in 92.8~ and the true digestion rate in 97.7% as seen from Table 1, showing almost similar values to those of the vitamin-free casein determined at the same time an~ greater values than those of the Hokuyo Meal.
Table 1.
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.. . __ Sample Sham Digestion Rate True Digestion Rate --- - . ._ , The product of the present invention: 92.8 + 0.36% 97.7 + 0.33%

Vitamin-free Casein: 92.2 + 1.88% 97.1 ~ 1.88 ~ Hokuvo Meal 90.7 + 0~83~ 1 95.7 + 0,86%

: Intaken N - Fecal N
Sham Digestion Rate = - X 100 Intaken N

Intaken N - (Fecal N - Metabolic Fedal N) True Digestion Rate = ----~ - -- X 100 Intaken N

Metabolic Fecal N (mg) = Feed Intake (g) X 0.95 (mg) Mean Fecal N'(mg) in Group given Protein-less Feeds 0.95 (mg) = -- --- -- -- ... _ . __ Feed Intake (g) .' , , (4~ , 5~P6 ; ii) Net prQtein r~tio, The net protein ratios were determined in the above raising test for 10 days. ~n accordance with the net protein ratio deter~ination met~od of Benders, the $eed intakes and the ` 5 weight gains of the ani~als were measured by each individual.
As shown in Ta~le 2, the results revealed the value of . .
net protein ratio as high as 4.76 in the group given the product o$ the present invention, while these values were res~ecti~ely 3.79 and 4.23 in the groups given the vitamin-.~ 10 free casein and the "Hokuyo Meal".
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: Table 2.
,, . . _ ,_ Protein-less Product of the Vitamin-free Hokuyo Meal :.~ Gr~up prese~t inven- Casein Group Group .: -, , tion Grou~ _ ;~ weight 66.3 + 4.3 g 66.1 + 5.8 g 66.2 ~ 5.4 65.2 + 4.9 g .
:: 15 - ___ Final body weight 53.3 + 2.9 111.6 + 8.7 85.3 ~ 5.7 95.5 ~ 9.
: Body weight .: gain -13.0 + 2.5 45.5 + 5.7 19.1 + 6.7 30.3 + 5.7 ., ,,, , _ ___ . Feed intake 45.5 + 4.4 111.2 + 7.7 76.6 ~ 11.7 95.1 + 7.3 ., , _ ~ _ _ , , _ _ .; 20 Intake of , supplied _ 12.29 + 0.~5 8.48 + 1.29 10.20 + 0.79 .. ~ . ,. - - ,. . ... . - . , , : Net protein ratio _ 4.76 + 0.26 3.79 + 0.50 4023 ~ 0.28 ,.,~ _ ,___ __,___, , Feed intake of supplied protein Dried feed intake X (crude protein content o$ dried supplied feed - crude protein content of protein-less ;
feeds) .` Bod~ weight gain + Reduced weight of group given . N p ~ * pr~tein-less feed - - -- -~
Intake of supplied protein (g) ' *Net Protein Ratio ., .

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Exper~ment 2~
ll A total of 16 pi~s of the Land Race strain were divided into 2 groups, each consisting of 8 animals, on the weanling day to homogenize roughly the source of mother pig, sex, and body weight. To both groups the feeds containing respectively the product of the present in~ention (the powder obtained by the method of Referential Example 1) and milk proteins (powdered skim milk+casein) as supplied proteins to make the crude contents in 22~ and digestible energy of 3,500 K Cal/kg, were given.
The animals were r-aised ~or 6 weeks and as a result of determination of the b~dy wei~ht ~ain by each individual the mean body wei~ht curves were obtained as shown in Fig. 1., from which it is known that the product of the present inventicn lS has almost similar nutritive values with those of milk proteins.
In addition, the feed conversion ratio of the group given the product of the present invention was 1.72, which was roughly similar to 1.76 of the group given milk proteins.

2) A total of 40 newborn male chickens of broilers were divided into 2 groups, each consisting of 20 chickens, and to both groups the feeds containing respectively the product of the present invention (the powder obtained by the method of Referen-tial Example 2) and casein as supplied proteins to make the crude protein contents in 23~ and metabolic energy of 3,200 K
Cal/kg, were given. Thus the chickens were raised for 4 weeks and as a result of determination of the body weight ~ain by each individual the mean body weight curves were obtained as seen from Fig. 2., which shows that the product of the present in~ention has almost similar nutritive values with those of casein.
By the way the feed conversion ratio [=Feed Intake (g~/
Body Weight ~ain (~)] of the group given the product of the . ~

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--- present inyent~n w~s. 1.71r wh.~ch.was rou~hly si~ilar to , ~
1.79 of th.e ~roup ~iven casein~
~ Followin~ Referenti~l Example~ and Examples illustrate `: the present inventIo.n.
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Referential Example 1.
On the occasion of manufacturing the ground fish meat of Alaska pollacks .

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the fish meat was separated with a screw press after the process of water-bleaching. Then 3,000 liters of the bleach waste were processed with a rotary ;~ screen (stainless net of 0.3 mm mesh) to remove minute meat flakes and the solution temperature was raised to 45C by warming with steam blows, and thereafter the pH was changed to 4.9 by addition of 1.5 liters of 10 N
hydrochloric acid with thorough stirring. Into a 500 liters volume concentrat-ing tank 350 liters of this solution was placed and ultrafiltration was conducted for 12 hours by a method of adding the solution of raw materials to fill up the reduced volume due to permeation constantly in 350 liters, using an ultrafilter (Type UF 22S made by ABCOR~ membrane size: 2,m ). Thus 340 liters of the concentrate and 2,645 liters of the permeant solution were obtained.
This concentrated solution was dried by spray drying and 23.58 kg of the dried powder (water content: 7.2%) was obtained.
The general ingredients analysis of the dried powder showed the results as seen from Table 3, indicating the high contents of proteins and the lo~".
contents of ashes. The proteinaceous substances in the concentrate had a weight average molecular weight of not less than 10,000. After hydrolysis of the powder the composition of amino acids was determined as the results presented in Table 4.
In addition, the determined results of the amino acids composition of 'IHokuyo Meal" and powdered skim milk are described all together.
' Table 3.
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Analysis Items Components Values .,' , .
Water 7.2 Crude Protein 79.0~

Pure Protein 73.2%

Crude Fat 4.9~

Crude Ash 5,0~ -.

' Table 4.
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Product of pres ~nt~invention Mo~uyo meal .fSXim milk I
Amino acid \ amino a~i*/16gN amino acid % amino ac1d/16gN amino acid/16gN
LysinQ 7.82 6.ll - 8.0 8.4 Histidine 2.40 l.87 2.0 2.7 .
Arginine 5.58 4.36- 6.4 3.6 ~
Tryptophane _ _ l.2~ l.2* . ¦
Aspartic acidll.l5 8.71 lO.3 _ Threonine 4.45 3.47 5.0 . 4.2 Serine 5.12 4.00 5.4 _ Glutamic acid12.67 9.89 14.9 . 20.3 I .
Proline 3.59 2.80 4.8 _ , ~lycine 5.99 4.68 ~ 6.8 0.6 .
Alanine 7.04 5.50 ' 6.5 ~ _ Cystine 0.62 0.49 _ l.5 Valine 5.54 4.33 5.l 6.6 Methi~nine 3.24 2.53 3.2 2.4 ~.
Isoleucine 4.38 3.42 4.3 6.9 Leucine 8.95 6.99 8.2 9.9 Tyrocine 3.31 2.59 3.7 3.9 Phenylalanine5.90 4.61 4.4 4.5 N recovery 9l.2% . _ _ 92.5% .
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~Tryptophan content was assayed.
Example l.
Substances with the below mentioned combination ratio are mixed homogeneously with a Y-Type mixer, and are used as the feeds for young chickens o~ broilers.
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_ _ Ingredient6 - . Combination Ratio Product of the present invention 20 Yellow corn 55.01 Milo 20 Alfalfa meal 3 Calcium carbonate 0.6 Calcium phosphate 0.6 Sodium chloride 0,45 Feed additive vitamins A, ~;& E 0.05 Feed additive vitamin ~ complex 0.1 Feed additive minute inorganic substances 0.1 Anti-coccidium agents 0.09 Total 100 EXample 2.

lngredients Combination Ratio _ Product of the present invention 35 -star-h 49 Glucose 10 60~ powdered fat 3 .o Calcium carbonate 1.3 Calcium phosphate 1.0 Sodi~ chloride 0.4 Feed additive vitamins A & D 0.1 Feed additive vitamincB complex 0.1 Peed additive minute inorganic substances 0.1 Total 100 . ~

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Substances with the aboYe cambination ratio are mixed homogeneously - with a V-Type mixer, and are usea as artificial ~ilk for yourg pigs.
Example 3.
__ - - Ingredients Combination ratio Product of the present invention 25 s Roast corn 30.6 ,., Roast wheat flour 30.0 Glucose 5 Purified lard 5 Sodium chloride 1-.5 Calcium phosphate 1.5 Calcium carbonate 1.0 Feed additive-vitamins A,D D & E 0.1 Feed additive vitamin B complex 0.1 Feed additive minute vitamins 0.1 : ;, Feed additive minute inorganic substances 0 1 - Total 100 .. ~ .

Substances with the above ~om~ination ratio are kneaded after addition of an adequate amount of water, then the molded mixture is roasted to prepare biscuit-type dog feed.
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Example 4.
Substances with the below ~entioned combination ratio are kneaded after - addition of an adequate amount of water, then the mixture is molded into cakes, and biscuits for children are prepared by roasting.
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Ingredients -- Combination Ratio _ Proauct of the present in~entlon - . 15 Wheat flour 54.6 Sugar . 8 : Condensed milk 10 Shortening oil "
Starch syrup 2 ,~ Hen/s êgg 2 Sodium chloride 0.1 ;~ Swelling agent (sodium bicarbonate) 0.3 , :
Total 100 ~ . _ . Brief explanatioD of drawings~
Fig. 1 illustrates the growth curves shown by mean body weight changes - of young pigs fed with the product of the present invention; and Fig. 2 shows the growth curves illustrated by mean body weight increases of broiler chickens fea with the product of the present invention.

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Claims (5)

The embodiments of the invention in which an exclusive property or privilege is claimed are defined as follows:

1. A process for preparing a source of feed protein suitable for use as a food or as a component of a foodstuff which comprises preparing an aqueous extract of fish meat, at a temperature below 60°C, adjusting the pH of the extract solution to a value in the range of 4.8 to 6.0 by addition of an acid, ultrafiltering said aqueous extract at said temperature, and recovering a concentrate fraction containing proteinaceous substances having a weight average molecular weight of not less than 10,000; and where desired, drying said concentrate fraction to provide a dried product.

2. A process according to claim 1 wherein the aqueous extract is acidified to a pH of from 5 to 5.5 before ultrafiltration.

3. A process according to claim 1 or claim 2 wherein the aqueous extract is ultrafiltered at a temperature of from 40° to 45°C.

4. A process according to claim 1 wherein oil and fat are removed from the aqueous extract before ultrafiltration.

5. A source of feed protein suitable for use as a food or as a component of a foodstuff, said source comprising a concentrate containing proteinaceous substances having a weight average molecular weight of not less than 10,000, or a dried solid product thereof, said concentrate having been prepared by the process of claim 1, 2 or 4, or by an obvious chemical equivalent thereof.