Method for producing a proteinaceous product by digestion of raw animal parts

• US 5,053,234 A
• Filed: 06/08/1990
• Issued: 10/01/1991
• Est. Priority Date: 04/30/1984
• Status: Expired due to Term

• Current Assignee: Advanced Hydrolyzing Systems Incorporated
• Original Assignee: Advanced Hydrolyzing Systems Incorporated
• Inventors: Law, Roger W., Anderson, Paul S., Law, Ronald R., Lum, Kenneth
• Primary Examiner(s): Naff, David M.
• Application Number:
  US07/535,500
• Time in Patent Office: 480 Days
• Field of Search: 426/55, 426/56, 426/59, 426/657, 435/268, 435/272, 435/287, 435/819, 435/68.1
• US Class Current: 426/59
• CPC Class Codes: A23J 3/341 of animal proteins
• CPC Class Codes: Y10S 435/819 Fermentation vessels in series

Abstract

A particulate proteinaceous product is prepared from waste raw protein-containing animal parts with a method and an apparatus having a mulling stage wherein the raw animal parts are reduced to a ground condition; a hydrolyzing stage wherein proteins in the ground animal parts are hydrolyzed to a predetermined extent to form an aqueous suspension, using either endogenous or supplementary proteolytic enzymes, and subsequently heated to inactivate the enzymes and convert fats in the suspension to oils; a screening stage wherein non-digestible solids are removed from the suspension; a concentration stage wherein extraneous oil is added to the suspension, the suspension is pasteurized, and a large portion of the water is removed therefrom; and an oil-separation stage wherein sufficient oil is removed to form the product. A portion of the removed oil is routed back to the beginning of the concentration stage as extraneous oil added to the suspension to permit sufficient water to be removed from the suspension without forming a stiff, unprocessable mass. The method is distinctive in that it produces a dry, flaky product without the use of a conventional dryer. The method is also distinctive for its substantial resistance to equipment clogging. The proteinaceous product is dry to the touch, is compressible into pellets or cakes, and contains about 45 to 65 w/w percent partially hydrolyzed, non-denatured animal protein, about 20 to 35 w/w percent oil derived from the animal parts, about 10 to 15 w/w percent moisture, and about 0 to 7 w/w percent ash. The product also has reduced objectionable odor, reduced propensity to oxidize, and high nutritional value.

Claims

1. A method for preparing a proteinaceous product from raw protein-comprising animal parts, the method comprising the steps:

(a) reducing the raw animal parts to aground condition;

(b) hydrolyzing the proteins in the ground animal parts using proteolytic enzymes, where the hydrolysis is performed at a temperature within a range conducive for hydrolytic activity of the enzymes without denaturing the protein and for a time period sufficient to achieve a preselected degree of partial hydrolysis of the protein, to form an aqueous suspension of partially hydrolyzed animal parts;

(c) heating the aqueous suspension sufficiently to deactivate the proteolytic enzymes therein and convert fats therein to oils;

(d) separating and removing non-digestible solids from the heated aqueous suspension;

(e) adding oil to the heated aqueous suspension to form a protein-oil suspension;

(f) pasteurizing the protein-oil suspension;

(g) reducing the concentration of water in the protein-oil suspension to form an oleaginous suspension of partially hydrolyzed protein; and

(h) removing a portion of the oil from the oleaginuous suspension to form a particulate, partially hydrolyzed, non-denatured proteinaceous product.

2. A method for preparing a proteinaceous product as recited in claim 1 wherein the proteolytic enzymes are endogenous to the ground animal parts.

25. The proteinaceous product prepared by the method recited in claim 1, comprising an oil content of about 20 to about 35 w/w percent, a partially hydrolyzed animal protein content of about 45 to about 65 w/w percent and an ash content of greater than θ

up to about 7 w/w percent.

3. A method for preparing a proteinaceous product as recited in claim including the step of adding supplementary proteolytic enzymes after step (a) but before step (b).

4. A method for preparing a proteinaceous product as recited in claim 3 including the step of preheating the ground animal parts after step (a) but before step (b) to elevate the temperature thereof to within range conductive for hydrolytic activity of the enzymes without causing denaturation of the protein.

5. A method for preparing a proteinaceous product as recited in claim 4 wherein the ground animal parts are preheated to a temperature within the range of about 140°

to about 150°

F.

6. A method for preparing a proteinaceous product as recited in claim 4 wherein the ground animal parts are preheated after adding the supplementary proteolytic enzymes thereto.

7. A method for preparing a proteinaceous product as recited in claim 6 wherein the ground animal parts are preheated by passing the ground animal parts through a heat exchanger.

8. A method for preparing a proteinaceous product as recited in claim 7 including the step of agitating the ground animal parts during passage through the heat exchanger.

9. A method for preparing a proteinaceous product as recited in claim 4 including the step of passing the preheated ground animal parts through at least one digester in which the proteolytic enzymes partially hydrolyze the proteins in the ground animal parts.

10. A method for preparing a proteinaceous product as recited in claim 9 wherein the predigestion mixture is passed sequentially through multiple digesters.

11. A method for preparing a proteinaceous product as recited in claim 10 wherein the temperature of the predigestion mixture is maintained during passage thereof through the digesters within the range suitable for hydrolytic activity of the enzymes by thermally insulating each digester.

12. A method for preparing a proteinaceous product as recited in claim 10 wherein the preselected degree of partial protein hydrolysis is achieved by passing the predigestion mixture through each digester at a controlled flowrate in a plug-flow manner.

13. A method for preparing a proteinaceous product as recited in claim 10 including the step of agitating the predigestion mixture as it is passed through each digester.

14. A method for preparing a proteinaceous product as recited in claim 3 wherein the aqueous suspension of partially hydrolyzed animal parts is heated to a temperature within a range of about 175°

to about 200°

F. to deactivate the proteolytic enzymes therein and convert fats therein to oils.

15. A method for preparing a proteinaceous product as recited in claim 14 wherein the proteolytic enzymes are deactivated by injecting steam into the aqueous suspension of partially hydrolyzed animal parts.

16. A method for preparing a proteinaceous product as recited in claim 14 wherein the proteolytic enzymes are deactivated by passing the aqueous suspension of partially hydrolyzed animal parts through a heat exchanger.

17. A method for preparing a proteinaceous product as recited in claim 3 wherein the non-digestible solids are separated and removed from the heated aqueous suspension of partially hydrolyzed protein and oils by passing said suspension through an inclined vibrating screen which precludes passage therethrough of the non-digestible solids.

18. A method for preparing a proteinaceous product as recited in claim 3 wherein the non-digestible solids are separated and removed from the heated aqueous suspension of partially hydrolyzed protein and oils by passing said suspension through a centrifuge which precludes passage therethrough of the non-digestible solids.

19. A method for preparing a proteinaceous product as recited in claim 3 wherein the oil added to the heated aqueous suspension of partially hydrolyzed protein and oils is comprised of a portion of the oil removed from the oleaginous suspension of partially hydrolyzed protein.

20. A method for preparing a proteinaceous product as recited in claim 3 wherein the protein-oil suspension is pasteurized by passing said suspension through a first evaporator in which the protein-oil suspension is heated to a temperature within a range of about 200°

to about 250°

F. at a pressure within a range of about 0 to about 15 psig for a time period of about 10 to about 20 seconds.

21. A method for preparing a proteinaceous product as recited in claim 20 wherein the protein-oil suspension is passed through the first evaporator at a controlled flowrate so as to regulate the temperature, pressure, and time period of pasteurization of the protein-oil suspension.

22. A method for preparing a proteinaceous product as recited in claim 20 wherein the concentration of water in the protein-oil suspension is reduced by passing said suspension through the first evaporator and a second evaporator coupled to the first evaporator downstream of the first evaporator, in which second evaporator the protein-oil suspension is subjected to a subatmospheric pressure within a range of about 15 to about 25 inHg for a time period within a range of about 10 to about 20 seconds, and a temperature within a range of about 150°

to about 160°

F. just after the suspension enters said second evaporator and rising during passage of the suspension through the second evaporator to a temperature within a range of about 175°

to about 200°

F. just before the suspension exits said second evaporator.

23. A method for preparing a proteinaceous product as recited in claim 22 wherein the second evaporator is coupled to the first evaporator in a double effect configuration.

24. A method for preparing a proteinaceous product as recited in claim 3 wherein a portion of the oil is removed from the oleaginous suspension of partially hydrolyzed protein by passing said oleaginous suspension through a centrifuge.

26. A method for preparing a particulate proteinaceous product comprising about 45 to 65 w/w percent partially hydrolyzed animal protein from raw protein-comprising animal parts, the method comprising the steps:

reducing the raw animal parts to a ground condition;

adding an enzyme composition comprising at least one type of proteolytic enzyme to the ground raw animal parts to form a predigestion mixture;

preheating the predigestion mixture to a digestion temperature within a range suitable for proteolytic activity of the enzyme composition without denaturing the protein in the predigestion mixture;

maintaining the predigestion mixture at said digestion temperature while the enzyme composition hydrolyzes the proteins in the predigestion mixture to a preselected degree of partial hydrolysis of the protein, to form an aqueous suspension of partially hydrolyzed animal parts;

heating the aqueous suspension to a temperature greater than the digestion temperature so as to heat-deactivate the enzyme composition and convert fats therein to oils;

separating and removing non-digestible solids from the heated aqueous suspension;

adding oil to the heated aqueous suspension to form a protein-oil suspension;

pasteurizing the protein-oil suspension;

reducing the concentration of water in the protein-oil suspension to form an oleaginous suspension of partially hydrolyzed protein; and

removing oil from the oleaginous suspension until the concentration of oil in the resulting proteinaceous product is within a range of about 20 to about 35 w/w percent and the concentration of partially hydrolyzed animal protein in said product is within a range of about 45 to about 65 w/w percent.

27. The particulate proteinaceous product prepared by the method recited in claim 26.

28. A particulate proteinaceous product as recited in claim 26 prepared from raw, protein-comprising animal parts selected from the group consisting of whole fish, fish parts, poultry by-products, ovine by-products, bovine by-products, and porcine by-products.

29. A particulate proteinaceous product as recited in claim 27 having a moisture content within a range of about 10 to about 15 w/w percent.

30. A particulate proteinaceous product as recited in claim 27 having an ash content within a range of greater than 0 up to about 7 w/w percent.

31. A particulate proteinaceous product as recited in claim 27 comprising partially hydrolyzed animal proteins having a number average molecular weight within a range of about 15,000 to about 30,000 daltons.

32. A method for preparing a proteinaceous product from raw protein-comprising animal parts, the method comprising the steps:

(a) grinding the animal parts;

(b) adding a protein-hydrolyzing composition comprising proteolytic enzymes to the ground animal parts to form a predigestion mixture;

(c) passing the predigestion mixture through a heat exchanger to preheat the predigestion mixture to a digestion temperature within a range of about 140°

to about 150°

F. and to disperse the proteolytic enzymes throughout the ground animal parts;

(d) while maintaining the predigestion mixture at the digestion temperature, passing the predigestion mixture sequentially through plural digesters in a plug-flow manner at a predetermined flowrate to achieve a predetermined degree of hydrolysis of the proteins in the predigestion mixture, thereby forming an aqueous suspension of partially hydrolyzed animal parts;

(e) heating the aqueous suspension to an enzyme-deactivating temperature within a range of about 175°

to about 185°

F. to stop digestion of the proteins and to convert fats in the aqueous suspension to oils;

(f) while maintaining the aqueous suspension at the enzyme-deactivating temperature, separating and removing non-digestible solids from the aqueous suspension by passing the aqueous suspension through an inclined vibrating screen capable of obstructing passage therethrough of non-digestible solids;

(g) adding supplementary oil to the aqueous suspension to form a protein-oil suspension;

(h) passing the protein-oil suspension through a first evaporator for pasteurization of the protein-oil suspension at a temperature within a range of about 200°

to about 250°

F., at a pressure of about 0 to about 15 psig, and for a predetermined time period within a range of about 10 to about 20 seconds;

(i) removing a portion of the water from the pasteurized protein-oil suspension to form an oleaginous suspension by passing the pasteurized protein-oil suspension through a second evaporator at a subatmospheric pressure within a range of about 15 to about 25 inHg, at a transit time preselected within a range of about 10 to about 20 seconds so as to ensure that the oleaginous suspension exits the second evaporator at a temperature within a range of about 175°

to about 200°

F; and

(j) removing sufficient oil from the oleaginous suspension to form a particulate proteinaceous product comprising oil at a concentration within a range of about 20 to about 35 w/w percent, moisture at a concentration within a range of about 10 to about 15 w/w percent, ash at a concentration within a range of about 0 to about 7 w/w percent, and non-denatured, partially hydrolyzed animal protein at a concentration within a range of about 45 to about 65 w/w percent.

33. A method for preparing a proteinaceous product as recited in claim 32 including the step of using at least a portion of the removed oil as the supplementary oil added in step (g).