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US 4,262,022 AGranted
Method for preparing a food material from blood
OwnerVilhelm Hald-Christensen, Jens L. Adler-Nissen +1inventors
InventorsVilhelm Hald-Christensen, Jens L. Adler-Nissen, Hans S. Olsen
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Abstract
A material based on blood, in which the red corpuscle fraction has been partially proteolytically hydrolyzed and thereby decoloured, to be used as an additive to food products, especially meat, due to the nutritional and functional properties of this material.
Claims19
A method for producing a decolorized edible material from blood which comprises:
- (a) haemolyzing a red blood corpuscle containing blood fraction;
- (b) then partially hydrolyzing the haemolyzed blood fraction enzymatically with the proteinase of B. licheniformis to a degree of hydrolysis of at least 10, forming thereby a hydrolysate constituted of a decolorized supernatant containing partially hydrolyzed edible protein dissolved therein and a sludge;
- and,
- (c) thereafter deactivating the proteinase and recovering the supernatant.
1 more element
A method for producing a decolorized edible material from blood which comprises:
- (a) haemolyzing a red blood corpuscle containing blood fraction;
- (b) then hydrolyzing the haemolyzed blood fraction to a degree of hydrolysis in the range of 14-22 at pH 7-10 with the proteinase of B. licheniformis, forming thereby a hydrolysate constituted of a decolorized supernatant containing partially hydrolyzed edible protein dissolved therein and a sludge;
- (c) thereafter deactivating the proteinase;
- (d) followed by subjecting the hydrolysate to a pH 4-5, and then separating the sludge from supernatant to recover the supernatant.
1 more element
Dependencies are inferred from the claim text.