DE137231C - - Google Patents

Description

IMPERIAL

PATENT OFFICE.

The previously customary processes for the production of extracts, essences, jellies and the like. From Raw meat on a larger scale was of an inevitable loss of substance and substances of high nutritional value. The loss was different and changing in amount and quantity, though a great part of those in question The meat preparations did not contain any nutrients from the meat. Even the occasional one The occurrence of these nutrients in the preparations was purely coincidental and certainly not the result of a special treatment.

The consequence of this was that the meat preparations were chiefly made from such substances passed resp. contained only those substances which were only used in the previous process were soluble, such as urea, uric acid, creatine, creatinine, xanthine, hypoxanthine, Meat lactic acid and the like, and generally as extractive, derivatives or lost substances are known. These preparations in conjunction with various gelatinous substances act like foods taken, mainly used as irritants but are not nutritious. You can't live for entertain for a long time or compensate for the wear and tear of the cell tissue, they call rather, it shows wear and tear.

The ingredients mentioned above, such as urea and so on, are in cold and hot Water or the like. Soluble. They form a translucent solution of various Intensity of color; the latter is the main characteristic of the components mentioned formed preparations which, if they accumulate in the body, easily lead to gout, rheumatism, Blood accumulation and the like.

On the other hand, those are called albumin myosin, globulin, paraglobulin and iron albumin respectively known as coagulable muscle protein substances in hot water or Like. As well as insoluble in certain solvents of acidic or alkaline reaction. she give the preparations containing them a dark appearance due to their insolubility and form flaky precipitates.

The latter substances (muscle proteins) are highly nutritious and blood-forming, balance the wear and tear of the cell tissue and promote its structure. They give, as soon as they are free of the aforementioned lost substances respectively. Derivatives are not a cause to the diseases mentioned, such as gout and the like, since they do not accumulate, but, when fully utilized in the body, become part of the body itself.

The purpose of the present invention is to obtain the greater part of the muscle protein from the meat as well as the purification of these substances from the aforementioned derivatives or lost substances, such as xanthine and Meat lactic acid, the muscle proteins being obtained in such quantities that it both for itself and for

improvement and enrichment of already existing preparations or used in any other suitable way can be.

Due to the insolubility of the coagulable muscle protein under certain conditions, For example, during the heating of the well-known Liebig Procefs, these went Substances so far, as far as it was a matter of their commercial use, lost without point because they have been made insoluble in the flesh. One sought to remedy this by doing this their physical properties are obtained through chemical, mechanical or fermentation processes changed, such as in the manufacture of peptone.

According to the present invention, which is based on many years of trials and experience supports, it is possible to use all muscle protein substances in an extremely light and cheap way Manner in large, commercially usable quantities. You can be the biggest Extract part of the muscle proteins from the flesh and completely free them from them all derivatives, lost substances and gelatinous substances, so that they can be called can use commercially recoverable food.

The present procedure is as follows:

First, the meat is mechanically, such as by grinding or Chop, finely powdered and either before, during or after chopping to freeze brought. Freezing makes the cell walls brittle and brittle, while the expansion of the cell contents completely tears up the cell walls and as a result this allows their content to be separated out later without worrying about their own solubility.

Meat to be used as food in powdered form, to freeze for better comminution is known. It does, however nothing to do with the present proceedings. According to the latter, freezing can do just as well occur after than before crushing and serves to break the cell walls as well to make the contents of the cells liquid in order to have a better effect of the subsequently supplied To effect solvent.

A salt solution of various substances, such as potassium chloride, magnesium chloride, nitrates, sulfates, carbonates or lactates, etc., is then ^{added to the meat at a temperature of about 15 to 40 °} C., which is sucked in by the meat and penetrates the individual cells, their contents makes them soluble.

The dissolution can also be achieved by combining the acids and alkalis in the presence of the Meat happen. The strength of the salt solution is chosen in such a way that it removes the muscle proteins and the other substances partly by dissolution and partly by washing out in the cleared the stirred mass. On the other hand, the solution is not kept strong enough by a noteworthy amount of components other than the muscle proteins to dissolve; the solution must also not be strong enough to remove the muscle protein chemically convert.

The pulverized mass of the meat is wholly subjected to the action of the salt solution and both mixed in the following proportions.

The flesh is first given an approximately loproc. Salt solution added, in proportion from about 60 g of the solution to 1 kg of the meat mass.

This strong solution becomes quickly, within about 5 minutes, by the addition of Water to a solution of 1 to 0.5 pCt. reduced, so that about 1 kg of meat 5 1 come to the solution. The meat mass with the 1 to 0.5 percent. Solution will then stirred well for about 10 minutes and then to a solution of about 0.005 pct. diluted.

The liquid now contains

1. coagulable proteins, which in the Saline solution are contained in a finely divided state.

2. Natural amidoextractive,

3. Meat residues.

The coagulable protein substances are made from the meat fiber containing them with help Large quantities of the neutral or compound cold solution are excreted.

The albuminous substances contained in the liquid in finely divided states are then added separated from the other components contained in the liquid by the fact that this is driven through a filter made of fine mousseline or fine linen, whereby the Meat residues are retained in the filter while those in a finely divided state Proteins suspended in the solution, as well as the natural ones in the solution contained amidoextractive pass through the filter and be secreted.

The proteins are obtained from the filtrate either chemically (by precipitation) or, more conveniently, recovered by heating the solution. The heating which is driven up to about 100 °, takes place as quickly as possible in a calm state, on the one hand a dissolution, on the other hand a breakdown of the coagulable proteins to prevent.

The proteins contained in the solution partly adhere to the Walls of the boiler, partly floating

them in solution as a thick, flaky precipitate.

The liquid is now lifted from the container, whereupon the remaining Proteins which are freed from the water adhering to them in a suitable manner can collects.

The meat residues separated from the solution in the manner described above become then treated further in the liquid freed from the protein substances in order to also reduce the Derivatives or lost materials can still be obtained from the residues and the solution. One the known processes for obtaining these derivatives, gelatinous substances or lost substances, like, for example, Lieb ig'sehe Process can be used for this.

The method described enables the meat contained in the meat To gain muscle protein before they are made insoluble in the meat or. by one of the known processes for the recovery of the lost substances are irrevocably lost.

The described treatment of raw meat, i. H. the crushing to one microscopic powder, the solubilization of muscle proteins, the elimination and washing out the latter from the powder by large quantities of a weak one cold salt solution, the extraction of the protein substances from the residues of the meat The inventor calls separate solution by precipitation as well as the purification of the protein substances the cold process of dissolving and extracting the proteinaceous substances.

In this cold dissolving and extraction process, the agents used for dissolving must not be brought into direct contact with the meat to be treated in any other way than previously stated. ^%

The protein substances obtained can be pure in many ways or with others Mixed use of substances.

The process described can also be applied in the same way to fresh blood coming animals.

Claims (1)

Patent claim: Process for obtaining the protein substances contained in meat by means of solubilization of protein substances by salt solutions, characterized in that the meat is before or also is brought to freeze after crushing to tear apart the cell walls as well break open the inner cell tissue, then the meat for separation and solubilization the protein substances with one as a result of the ripening of the cell walls into the interior The saline solution entering the cells is moistened and then the inside of the cell walls any loose or dissolved protein substances found quickly before they can precipitate, Washed out by large amounts of pure water and finally after separating the Dissolving the meat residues by any known method, for example by heating or coagulation.