Title: Extraction of protein from edible beef bones and product

Abstract: Protein is extracted from edible beef bones by crushing the bones to a predetermined size, then cooking the bones in approximately equal parts of water by weight with a papain based proteolytic enzyme added in a predetermined amount. Cooking is carried out for a total period of about 4-6 hours at stepped-up temperatures reaching up to but not in excess of about 195.degree. F. to avoid thermal shock to components. The cooked mixture is then filtered and screened to separate liquids from solids. The liquids then are centrifuged to separate the fats from the thus produced end product, a 4-7% solution of protein by weight. Thus three edible and salable products are produced without waste from the raw bone, i.e., gelatin bone, edible tallow or grease, and protein broth. The cooked material is held at about 150.degree. F. during filtering and centrifuging.

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Other info:

Inventors: Vollmer, Arthur N. (Canton, OH, US)
Rainey, George E. (Canton, OH, US)

Application Number: 906029
Filing Date: 1978-05-15
Publication_date: 1979-11-27
Assignee: Sugardale Foods, Incorporated (Canton, OH)
Primary Class(es): 426/59 426/32, 426/417, 426/657
Other Classes:
US Patent Ref:

1922484	Aug, 1933	Mapson et al.	426/59.
3098014	Jul, 1963	Denton et al.	426/56.
3112203	Nov, 1963	Watt	426/59.
3276880	Oct, 1966	Torr	426/59.
3634191	Jan, 1972	Laboureur et al.	426/32.
3692538	Sep, 1972	Moss et al.	426/59.
3906118	Sep, 1975	McFarland	426/59.
3944655	Mar, 1976	Levin et al.	426/59.
4018650	Apr, 1977	Busta et al.	426/55.

Other Refs:
Primary Examiner: Yoncoskie, Robert A.
Assistant Examiner:
Attorney: Frease & Bishop