Soluble Protein Compositions And Methods Of Their Making
AssigneeInternational Dehydrated Foods, Inc.
InventorsRoger Lynn Dake, Stephanie Lynch
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Abstract
This disclosure provides a high quality soluble protein composition and the processes of making the same. The compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products. The compositions may be prepared from animal sources, such as chickens or turkeys.
Claims32
A composition prepared from an animal source, said composition comprising more than 80% (w/w) of soluble protein and less than 2% (w/w) of fat.
A method for making a soluble protein composition from a starting material derived from an animal source, said composition comprising one or more soluble proteins, said method comprising:
- (a) incubating said starting material with an enzyme at a temperature between about 120° F. and 140° F. for a time period between 1 and 3 hours,
- (b) heating the mixture from step (a) to at least 180° F. for at least five minutes to fully cook the mixture and denature the enzymes and form a cooked slurry,
- (c) incubating the cooked slurry of step (b) further at a temperature between about 200° F. and 300° F. under a pressure between 10 and 15 psig for a time period between 1 and 6 hours to form a fully cooked slurry,
- (d) separating the fully cooked slurry of step (c) into at least a fat layer, a broth layer and a meaty layer,
- and
- (e) collecting said broth layer to obtain said soluble protein composition.
A method for making a first protein composition and a second protein composition from a starting material derived from an animal source, said first protein composition being soluble, and said second protein composition being insoluble, said method comprising:
- (a) incubating said starting material with an enzyme at a temperature between about 100° F. and 160° F. for a time period between 0.1 and 12 hours,
- (b) heating the mixture from step (a) to at least 180° F. for at least five minutes to fully cook the mixture and denature the enzymes and form a cooked slurry,
- (c) incubating the cooked slurry of step (b) further at a temperature between about 200° F. and 300° F. for a time period between 0.1 and 12 hours to form a fully cooked slurry,
- (d) separating the fully cooked slurry of step (c) into at least a solid fraction and a liquid fraction,
- and
- (e) collecting said liquid fraction to obtain said first protein composition, and collecting said solid fraction to obtain said second protein composition.
Dependencies are inferred from the claim text.