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US 11,350,652 B2Granted
High protein curd composition
AssigneeInternational Dehydrated Foods, Inc.
InventorsRoger Lynn Dake, Nancy Lewis
Life of this patent
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Abstract
Shown here is a process for preparing a concentrated liquid composition (such as a broth) from poultry or other meat sources without the use of any enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature. Also shown are methods of extracting proteins from raw poultry or other meat sources at relatively low temperatures. Methods of making a high protein curd is also shown.
Claims5
A composition prepared from poultry or other animal sources through a process comprising:
- (a) mixing said poultry or other animal parts with water,
- (b) incubating the mixture of (a) at a temperature between −20° C. and 70° C. for at least 10 minutes to generate a suspension,
- (c) separating said suspension into a liquid fraction and a solid fraction,
- (d) cooking said liquid fraction from step (c) at a temperature between 50-160 C for a period of time until an insoluble protein curd is formed, and
- (e) collecting said insoluble protein curd to obtain said composition,
- wherein no extraneous enzyme is added in the process, said composition comprising more than 50% protein on a solid basis, and said composition comprising less than 2% (w/w) hydroxyproline as a percentage of total amino acids in said composition, and wherein more than 70% of total proteins in said composition have a molecular weight (MW) below 30 kiloDalton (KD).
3 more elements
Dependencies are inferred from the claim text.