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US 3,944,655 AGranted
Process of preparing food products from bones
AssigneeVioBin Corporation
InventorsEzra Levin, John Darwin Mosser
Life of this patent
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AssigneeVioBin Corporation
InventorsEzra Levin, John Darwin Mosser
Estimating the term…
A liquid protein food of mild and pleasant taste is made by digesting powdered defatted bones including the bone marrow with trypsin, amylase and lipase which may be used in their pure state or mixed with other material. A pancreatin product, preferably Viokase, which contains the trypsin, amylase and lipase of suitable activity gives highly satisfactory results. The digestion results in a liquid containing the solubilized protein of the marrow, and a solid residue which is mainly collagen and calcium phosphate. A soluble collagenous product and a substantially pure mineral product is made from the residue by hydrolyzing it at a pH of 2-5. Pancreatin or other enzyme containing material effective in hydrolyzing collagen may be used. The defatted bones which are preferred for use in the digestion process are made by mixing bones including their marrow in an organic liquid fat solvent, such as ethylene dichloride, which forms an azeotrope with water. The mixture is heated at a moderate temperature such as 60.degree.C and an azeotrope of solvent and water distills over. The fat is dissolved in the liquid solvent and is recovered by evaporation of the solvent. The fat obtained is suitable as a high grade soup stock and consists mainly of the fat from the bone marrow.
A process for making a liquid protein from the marrow of powdered bones which comprises dehydrating and extracting fat from said powdered bones to produce substantially fat free and moisture free particles including bone and bone marrow, contacting said particles in an aqueous mixture with the enzymes trypsin, amylase and lipase in an amount of each of said enzymes of at least 0.001 percent of the dry bone marrow by weight at a temperature of 15.degree. C. to 23.degree. C. and a pH of about 7 to 9 and for a time sufficient to enzymatically digest to solubilize a substantial amount of the protein of said bone marrow in said particles while solubilizing not more than a portion of the protein of the bone in said particles, and separating the protein solution from the residue.
A process of making a soluble collagenous product which comprises dehydrating and extracting fat from powdered bones to produce substantially fat free and moisture free particles containing bone and bone marrow, contacting said particles in an aqueous mixture with the enzymes trypsin, amylase and lipase in an amount of each of said enzymes of at least 0.001 percent of the dry bone marrow of said particles by weight at a temperature of 15.degree. C. to 23.degree. C. and a pH of about 7 to 9 and for a time sufficient to enzymatically digest to solubilize a substantial amount of the protein of the bone marrow of the particles while solubilizing not more than a portion of the protein of the bone contained in said particles, separating the protein solution from the residue, and enzymatically hydrolyzing the bone contained in the residue in an aqueous acid solution at a pH of 2- 5.
Dependencies are inferred from the claim text.