Title: Extraction of protein from edible beef bones and product

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Claims: We claim:

1. The method of making edible gelatin bone, tallow and aqueous protein broth products from edible beef bones which consists in crushing edible beef bones to form bone fragments having a maximum dimension of up to 5/8"; forming an aqueous mixture of approximately equal amounts by weight of said bone fragments and water; adding to the aqueous mixture papain based proteolytic enzymes of the class consisting of Tona-300 and Papain 90L enzymes in the amount by weight of the bone fragments of about 31/2% Tona-300 enzymes or 1/10th of 1% Papain 90L enzymes; heating and agitating the aqueous bone-enzyme mixture during a heating cycle at about at least 125.degree. F. but not exceeding about 155.degree. F. for approximately 3-31/2 hours, and then at step-up temperatures of up to, but not exceeding, 195.degree. F. for a total heating cycle time not exceeding 6 hours; maintaining a final 195.degree. F. heating temperature for a time duration at the end of said heating cycle sufficient to inactivate the enzymes; said heating cycle treatment simultaneously separating the tallow from the bone fragments, and hydrolyzing and solubilizing protein in the bone fragments; filtering and screening the solids from the liquid in the heated mixture while maintaining the mixture at a temperature of between 135.degree. F. and 190.degree. F. to produce separated edible gelatin bone products having a maximum dimension not greater than 5/8", and a minimum dimension not less than 3/16" and a separated liquid; centrifuging the separated liquid while maintaining the temperature thereof between 135.degree. F. and 190.degree. F., to obtain edible tallow products, and an edible aqueous 4% to 7% by weight protein broth.

2. The method set forth in claim 1 in which the heating cycle includes heating to increase the temperature of the aqueous bone-enzyme mixture from 55.degree. F. to 135.degree. F. in about 20 minutes; continuing the heating while maintaining the 135.degree. F. temperature for about one hour; increasing the heating temperature to and heating at 145.degree. F. for one hour; increasing the heating temperature to and heating at 155.degree. F. for one hour; increasing the heating temperature to about 175.degree. F. in 1/2 hour; and finally raising the heating temperature to and heating at 195.degree. F. for 45 minutes.

3. The method set forth in claim 2 in which the enzyme added is Papain 90L, and in which NaCl is added to the solution at the end of the second hour of heating in the amount of 2% by weight of the bone fragments.

4. The method set forth in claim 1 in which the heating cycle includes heating to increase the temperature of the aqueous bone-enzyme mixture from 55.degree. F. to 125.degree. F. in 10 to 15 minutes; maintaining the heating temperature at 125.degree. F. for one hour; increasing the heating temperature to and heating at 135.degree. F. for one hour; increasing the heating temperature to and heating at 145.degree. F. for one hour; increasing the heating temperature to 195.degree. F. in approximately 5-10 minutes; and finally heating at a temperature of 195.degree. F. for 45 minutes.

5. The method set forth in claim 4 in which the enzyme added is Papain 90L and in which NaCl is added to the solution at the end of the second hour of heating in the amount of 2% by weight of the bone fragments.

6. The method set forth in claim 1 in which the temperature is raised rapidly at the end of the 3-31/2 hours of heating to 195.degree. F. to inactivate the enzyme.

7. The method set forth in claim 6 in which the final heating at 195.degree. F. is maintained for 45 minutes to insure inactivation of the enzyme.

8. The edible aqueous 4-7% solution of protein by weight product in which the protein is placed in solution from beef bones free of the formation of peptones, peptides or poly-peptides during processing by the method set forth in claim 7.
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