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Proteinaceous food product
| Details |
Inventors: Burrows, Ian Edward; Cheney, Peter Arthur;
Assignee: Pedigree Petfoods Limited (Melton Mowbray, EN)
Primary Examiner: Jones; Raymond N.
Assistant Examiner: Fan; C. A.
Attorney, Agent or Firm: Davis, Hoxie, Faithfull & Hapgood
A novel, protein-rich food product, especially suitable for domestic animals, is made by subjecting protein material such as meats or fish to acid-producing fermentation, and preferably also to autolysis or proteolysis, and adding the acidic fermented material to a colloidal solution of protein, such as milk or soya milk, whereupon the diposed protein is precipitated and forms a curd that entraps and binds the particles of fermented material. The curd and entrapped material are separated off and compacted into a coherent mass. The product, which is a compacted mass of the precipitated protein with particles of the fermented material distributed through it, can have the consistency of a cheese and may be formed into "cheese" shapes. The flavor of the product is influenced by the nature of the fermented material. |
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DETAILED DESCRIPTION We claim: 1.
A method of making an edible proteinaceous food product comprising the steps of: fermenting carbohydrate in the presence of animal-derived proteinaceous material to produce acid; adding the fermented material to a colloidal solution of a another protein, the said fermentation having been continued sufficiently to acidify and thereby precipitate said other protein in the form of a curd that entraps and binds the fermented material; separating off said curd and entrapped material; and pressing the separated material into a compact mass.
2.
A method according to claim 1 including the further step of: subjecting said proteinaceous material to autolysis or proteolysis together with said fermentation and thereby reducing said fermented material to an at least partially liquid consistency.
3.
A method according to claim 1 wherein said fermentation is continued until said fermented material has a pH value of at most about 4.
4.
A method according to claim 1 wherein said fermented material is added to a colloidal aqueous solution of milk solids.
5.
A proteinaceous food product produced by the process of claim 1.
6.
A food product according to claim 5 comprising a proteinaceous curd of acid precipitated milk solids.
7.
A food product according to claim 5 comprising by weight from 15 to 50% protein, from 2 to 12% fat, from 3 to 40% carbohydrate and about 25 to 60% moisture.
8.
A food product according to claim 5 having a pH value in the approximate range 4.
0-6.
0.
Description:
The present invention relates to the preparation of a proteinaceous food product.
In the traditional production of cheese, rennet is added to milk to destroy the colloid stabilizing property of the casein by enzymatic action, whereupon the curd separates and is collected and compacted.
Cottage cheese, however, is obtained as a result of the lactic fermentation of milk, the colloidal suspension breaking down, with separation of curd, under the action of acid produced in the milk.
The proteinaceous food product produced in accordance with this invention comprises a compacted mass of acid-precipitated protein or curd fortified with particles of other proteinaceous material distributed and embedded in the mass
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Molecular Biology 
