DE2205105A1 - Proteinaceous foodstuff - contg whey proteins and collagen hydrolysate - Google Patents

Abstract

Foodstuff suitable for consumption by man and also animals (e.g. calves) contains a mixture of whey proteins (10-95 wt.% w.r.t. total proteins) and collagen-derived proteins (5-40 wt.% w.r.t. total proteins). The latter pref. consists of collagen hydrolysate contained in the 'tank water' (liquid obtained during the steam-melting of pig's fat). Thus proteinaceous by-products are utilised in the form of a valuable foodstuff.

Description

Food Product and Process for Its Manufacture The Invention relates to a whey protein and a food product containing red protein hydrolyzate and a method for its production.

Whey production in the United States in 1966 was 0.59 billion kg (1.3 billion pounds) whey solids. About half of that amount was used as dried whey, condensed whey and lactose separated from the whey. Approximately 600 million pounds of the whey solids was a sales problem The main cost of whey is the cost of collection. Another potentially a cheap source of protein is tank water, an aqueous liquid, which is obtained when the fat is let out or melted with steam, which is a soluble Contains protein material. This soluble protein is a Heat hydrolyzate of collagen, which comes from skin and fat cells, after the pork fat peeled off and the tank water has been strained, the strained tank water becomes concentrated to a solids content of 60 to 70 / o, for example in an evaporation device with a triple effect. This concentrate is known as a "stick". Only very few Plants have humidifying devices, so the "stick" is currently generally used can be considered unavailable. It is believed, however, that throughout Pork industry 500 million pounds of collagen annually drawn on potion solids) are available0 if economic considerations would be attractive enough it could be treated with water damDf for use.

That which is formed when the fat is melted or released with steam Collagen hydrolyzate has a considerable deficiency in tryptophan, threonine, methionine plus cystine and isoleucine. On the other hand, whey protein provides ample amounts on these amino acids. Accordingly, according to the invention, equal amounts of whey protein should be used and peptone protein an average amino acid content (amino acid profile) which is similar to that of cow's milk, about half of the world has an inadequate Protein intake. In the past few years, certain high protein nations have Millions of pounds of fat-free dried milk to countries in a less fortunate country Location submitted. However, in recent years, the non-fat dry milk has been growing less of a surplus product in protein-rich countries. The price for the fat free Dried milk solids has steadily increased nearly double. It is therefore an inexpensive product with a good protein nutritional value is desirable, especially for the unaerernaiten people in of the world. One such product is but potentially too.

directly suitable for human nutrition in the protein-rich Countries. It would also be suitable as animal feed, e.g. as feed for colder people. As animal feed such a product can be used for the purpose of replacing a more expensive one Protein product, such as lead, with a relatively cheap protein.

It is therefore an object of the present invention to provide a mixture from the cheap materials mentioned above to be given to form a product with an improved organoleptic value, which is an easily assimilable source for protein nutrition. Another aim of the invention is to to admit a method of manufacturing such a product at a low cost to make real progress in the field of nutrition, though the resulting product is a protein of relatively poor quality contains. Another object of the invention is to provide a mixture, which contains one or more materials that are proportionate in their respective individual forms unsuitable organoleptic properties for human consumption have, however, in a mixture with other materials according to the present Invention have suitable organoleptic properties, so that at very low Cost large amounts of food protein available in an acceptable form that could not be used otherwise in this way, These and further objects and features of the invention are achieved according to the invention by to make a product made from a mixture of whey protein found in an amount between 10 and 95% by weight, based on the protein, is present, and a water-soluble collagen-derived protein found in the Mixture in an amount between 5 and 40, preferably between 5 and 20%, based on the weight of the protein in the product, is present according to a preferred embodiment of the invention contains the for use as human food with a high nutritional value in protein specific product In addition to the whey and the collagen hydrolyzate, one or more of the following optional ingredients: Soybean flour, sesame flour, cottonseed flour, brewer's yeast freed from the bitter substances, Wheat germ, Xorula yeast, yeast grown on petroleum paraffins, on petroleum paraffins grown bacteria, vegetable oils, animal fats or any mixture of the above components.

According to another preferred embodiment of the invention, the is intended for use as feed for calves, the product contains, for example in addition to whey and collagen hydrolyzate protein, an amount of fat or sebum, which is sufficient to have a fat content of 20 to 50, preferably 30 to 40%, based on the weight of the product.

Preferred embodiments of the invention are shown in the following Examples are illustrated in which all percentages and all parts are by weight while all temperatures are given in oO (° Fahrenheit).

Example 1 Milk substitute product: Ingredients whey concentrate with reduced Lactose (40% solids) 40.8 kg (90 lbs.) Collagen hydrolyzate (40% solids) 4.54 kg (10 lbs.) 45.34 kg (1001bs.) The whey concentrate will be on Usually produced by concentrating centrifuged Cheddar cheese whey at. lower temperature to 35 to 40% solids, it is cooled to 4.44 ° C (40 ° F) and left standing. When standing, the lactose crystallizes out of the liquid and it is separated by centrifugation. The effluent is at 40% solids adjusted and you get a whey concentrate with reduced lactose content for use as an add-on in this example.

The collagen hydrolyzate additive is produced using the following process: An edible fat connective tissue that has been examined and found to be good is used as the starting material used. This material contains fat waste with and without adhering components. That Material is placed in a pressure vessel and injected directly with steam heated at 129 ° O (2650F) over a period of 2.5 hours. Then one lets Let the contents of the kettle sit for 1.5 hours. A molten one accumulates at the top (omitted) layer of fat and it is peeled off separately.

The lower aqueous phase is separated off, filtered and concentrated. The material obtained contains approximately 49.2 units of protein (dry solids basis) and is very satisfactory for use in the present invention. The amino nitrogen in the concentrate is between 4 and 8 of the total nitrogen present.

The whey concentrate produced by the process described above and the collagen hydrolyzate are thoroughly mixed together. The mix will heated to 54 ° C (1300F), pasteurized at high temperature after a short term treatment and spray dried. The analysis of the product was as follows: protein 33.6% lactose 42.0% trays 19.1% moisture 4.2% The resulting food protein product has an amino acid profile (an amino acid content) intermediate that of soybean meal and casein. The amounts of thiamine, riboflavin, nicotinic acid and pantothenic acid as well Vitamin B12 is twice the value seen in milk.

Example 2 Protein additive: Ingredients whey protein concentrate (40 o6 solids, 18% protein) 31.8 kg (70 lbs.) oollagen hydrolysate (40% solids, 36% protein) 4.54 kg (10 lbs.) Soy flour (8% moisture, 47% protein) 9.07 kg (20 lbs.) Water 22.7 kg (50 lbs.) The above ingredients were thoroughly mixed together mixed and spray dried. The yield was 23.8 kg (52.5 lbs.).

The product obtained was dispersible in water, but not soluble. The protein content was 48.7% and represented good nutritional value The product obtained had a high content of the vitamin B E complex. It can be used as Food additive to wheat or corn flour can be used to increase protein value of local bread * in foreign countries. It can also be used as a milk substitute be used.

Example 3 Fat component for a calf feed: Ingredients * (native bread) Cheddar cheese whey (40% solids) 72.6 kg (160 abs.) Collagen hydrolyzate (40% solids, 36% protein) 4.54 kg (10 lbs.) Selected white fat 15.9 kg (35 lbs.) emulsifier 0.14 kg (0.3 lbs.) The whey concentrate, the collagen hydrolyzate and the emulsifier were mixed together and adjusted to 57 heated to 60 ° C (135 to 1400F). The selected white fat was between 57 and 6000 (135 to 1400F) heated and mixed in and the mixture passed through a homogenizer run to emulsify the fat. The emulsion was passed through a Kirzzeit high temperature pasteurizer pumped and then spray dried. The composition of the dry product was the following: moisture 4% protein 11.6% fat 35% lactose 44% ash 5 this When mixed with other materials, the product is also a suitable one Fat product for calf feed.

The collagen hydrolyzate used as an additive in Examples 2 and 3 was prepared according to the procedure described in Example 1. That according to the invention preferably used collagen hydrolyzate is the water-soluble, non-gelling one Eydrolyzate of collagen with a low content of free amino acids like it by the same applicant on the same day under the internal name 720 120 patent application filed along with process to its manufacture is described. The term "collagen hydrolyzate" used here also includes water-soluble, nitrogenous materials that, when released (melted) can be obtained from pork fat.

The pig fevtt container water, for example, can be used according to the invention () ard tankwater), the "stick" and the high protein concentrates. This here The term whey protein as used also includes the undenatured whey protein both in the water-soluble form and in the precipitated form when it is e.g. is precipitated by adding polyphosphate. The whey protein in the non-denatured precipitated form can be neutralized with sodium hydroxide, calcium hydroxide or the like

are solubilized and the material obtained also falls under the meaning of the term "whey protein" as used herein.

According to the invention, a whey concentrate with a high protein content, as it is by crystallizing out and separating lactose from a concentrated one Whey obtained may be used. There is also a concentration of whey Ultrafiltration, reverse osmosis and treatment with a Sephadex column are suitable.

As explained in the examples, the protein content of the whey-collagen hydrolyzate mixture of the invention can be increased by adding suitable vegetable protein concentrates. For example, soy flour can be used. This combination does have a lack of Methionine plus cystine, the mixture otherwise corresponds to cow's milk.

Wheat germ can also be considered a good vegetable protein and they can according to the invention with the whey-collagen hydrolyzate mixture of the invention combined to form a food mixture that is likely to be in Primarily has a deficiency of isoleucine. Furthermore, the scour collagen hydrolyzate mixture can of the invention can be combined with sesame flour. Sesame protein is generally known for having a fairly high methionine plus cystine content, but a low one Iysine content results. The combination of whey, collagen hydrolyzate and sesame protein results in a high protein nutritional value.

The protein content of some yeasts is around 45% and this protein has good nutritional value. Although brewer's yeast is quite bitter, it can go off of the bitter substances are released. Yeast grown from wood pulp waste products, e.g. Torula yeast, also provides a protein with a high nutritional value. In the Whey-Oollagen hydrolyzate combination according to the invention can also be one of the Brewer's yeast freed from bitter substances or torula yeast can be used with formation a protein amino acid content (protein amino acid profile) that is similar to that of cow's milk is equivalent to.

In recent years, others have also been grown on paraffin and the like Microorganisms studied as protein sources, it is believed that a combination of yeast amino acids derived from petroleum-fed microorganisms, the present invention Whey collagen hydrolyzate mixture can form a suitable supplement Protein combination that is similar to cow's milk. E.g.

the proteins of mixed cells of Brevibacterium insectiphilium and Pseudomonas orvilla (1: 2) as indicated in U.S. Patent 3,308,035, also as a mixed protein combination with a high nutritional value as an addition to the whey collagen hydrolyzate mixture according to the invention can be used. It goes from there point out that combinations that have a particular lack of one or the other essential Have amino acids, in terms of their nutritional value can be greatly improved according to the invention by adding a SonzentratsX the has a high content of the respective amino acid.

The invention is applicable to materials with protein contents within the range from practically whole protein concentrates (e.g. 95 * and higher) to Food products with a relatively low protein content, such as e.g. 3% protein.

Patent claims:

Claims (6)

Claims 1. Food product with an attractive amino acid content, characterized in that it is a mixture of whey protein in an amount between 10 and 95 wt .- *, based on the weight of the protein in the mixture, is present, and is a water-soluble, collagen-derived protein, that in the mixture in an amount between 5 and 40 wt .-%, based on the weight of the protein in the mixture. 2. Food product according to claim 1, characterized in that that the protein derived from collagen in an amount between 5 and 20 wt .-% is included. 3. Food product with an attractive amino acid content, thereby characterized in that it is a mixture of whey protein and a water soluble one Collagen hydrolyzate represents where the whey protein is in the mixture in an amount between 10 and 95% by weight, based on the weight of the protein in the mixture, and the water-soluble collagen hydrolyzate produced by deflating (melting) pork fat has been obtained with steam, in an amount between 5 and 20 wt .- *, based based on the weight of the protein in the mixture. 4. Food product according to claim 1, characterized in that that the whey protein in an amount between 10 and 30 wt .-%, based on the Weight of the food product, and the collagen hydrolyzate in an amount between 3 and 15% by weight based on the weight of the food product and that the food product also contains soybean flour, sesame flour, cotton seed flour, Brewer's yeast, wheat germ, Torula yeast freed from the bitter substances, on petroleum paraffin grown yeast, on petroleum paraffin cultured bacteria contains vegetable oil, animal fat or mixtures thereof. 5. A method for producing a veal feed component, thereby characterized in that whey is obtained in an amount between 30 and 60% by weight on the weight of the veal feed component1. Collagen hydrolyzate that by melting (omitting) of lard has been obtained with the help of steam and one Protein content between 2 and 20% by weight, based on the weight of the hydrolyzate has, mixes and the whey and the collagen hydrolyzate also still an animal one Fat, a vegetable oil or mixtures thereof in an amount between 20 and 50 % By weight, based on the weight of the veal feed component, mixed in0 6. Ealf feed component, characterized in that it consists of a mixture of whey in a quantity between 30 and 60% by weight, based on the weight of the veal feed component, and a collagen hydrolyzate in an amount between 2 and 20 wt .-%, based on the Weight of the component, with the whey 10 to 95% and the collagen hydrolyzate 5 provide up to 40% of the protein in the veal feed component, and that they also an animal fat, a vegetable oil or mixtures thereof in an amount between 20 and 50% by weight, based on the weight of the veal feed component.