DE1692558A1 - Process for purifying and concentrating fish protein - Google Patents

Description

PATENT LAWYERS

Dr. D. Thomsen H. Tiedtke G. Bühling Dipl.-Chem. Dipl.-Ing. Dipl.-Chem.

8000 MONKS 2 VAL 33 TELEPHONE 0811/226894

TELEGRAM ADDRESS: THOPATENT

Monks October 2nd, 1969

Patent application

case 137 484 / T 2188

Dr. Cesar Melton Libenson

and

Dr. Ignacio Pirosky Buenos Aires, Argentina

Process for purifying and concentrating fish protein

The invention relates to a method for purifying and concentrating fish protein with the aim of converting it into a Form suitable for food and feed.

At congresses, meetings and on the occasion of discussions among experts who, within the framework of the international special organizations under the protection of the United Nations, deal with the planning, provision and the solution of the difficulties of the provision of food for an adequate nutrition of the people, took place, the urgent need has been emphasized again and again, on a large scale
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and, at low cost, additional sources of high nutritional protein for human and animal consumption to accomplish.

Special technical attention was paid to rational and intensive research into raw material sources from the sea and rivers through intensive development of all directions of the fish industry and the industrial use of preserved natural products. These natural sea and river products are created as a result of their
chemical, biological and nutritional properties and also because of their low raw material costs as the main potential protein sources for food and beverages
Feed regarded.

There are already methods known in which fish
and other sea and river products are used as raw materials with which food and feed can be obtained.

By means of various industrial processes, the so-called fish meal can be used as animal feed to win. The industrial processes for the manufacture of this type of product are generally based on the fact that the

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Raw material is cut, cooked, pressed and dried by applying direct or indirect heat, whereby different variants and additional measures can be used.

The resulting products have low organic yield and low nutritional value, mainly because because high temperatures are used in the process; they have bad smell and are unstable as a result of it high content of unsaturated lipids, the oxidation and rancidity of which cannot be prevented. For this Such products cannot be used for human consumption and they are solely for reason Determined feed, which have disadvantages even in this field of application. You can only use limited Additional amounts to the total feed are used.

Protein concentrates, commonly referred to as "pisch albumin" and "fishmeal", are manufactured for human consumption by various industrial processes. The industrial processes for the manufacture of this type of product are generally based on treating the raw material at high temperatures, extracting the lipids with organic solvents, and the resulting product under reduced pressure

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dehydrated. All of these measures lead to a complex one dangerous and costly procedures.

In addition, processes for the production of products that can be used as food and feed are known, where long term alkaline hydrolysis, enzymatic hydrolysis, colloidal gel formation and solidification takes place, and which are impractical for large-scale implementation due to these features.

In summary it can be said that these procedures for the production of products with an acceptable protein content for animal feed purposes and of protein concentrates, which meet the lowest requirements and specifications, required for widespread use as food, result in products the quality of which is insufficient and / or which are limited, complicated and expensive to implement.

The invention is based on the object of creating a commercially useful process for the production of purified and concentrated fish proteins which are suitable as food or animal feed.

This object is achieved by means of the inventive method for producing purified and concentrated

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trated fish protein, which is suitable for food and feed, with fish dissolved by hydrolysis in an alkaline, aqueous medium, the lipoids and other impurities are separated and eliminated from the aqueous mass obtained, and the aqueous phase purified in this way, which one with chemical and / or physical methods is concentrated to a product usable as food and / or feed, and in which the alkaline hydrolysis is carried out on the raw fish in an aqueous medium for a period of 3 hours or less without any Sedimentation stage is switched on, so that the liquid mass in solution. Lipoic compounds: separates, which are still in lipoprotein form .. inserts the short-term alkaline hydrolysis and alkaline pH, the lipoproteins are soluble by adjusting the liquid mass to an acidic pH value of less than 5 ^ 5 au sgefällt are you "are precipitated lipoproteins eliminated by any industrial process for separating and eliminating the insoluble solids from a liquid Mass", the liquid obtained., the non-proteinaceous τττι free! see insoluble solids »free;:. 7 Isolde and Lipoprotsiden is again alkaliso a; *: -, H-Würt set and Einwifkuns of oxide &_IION;: ■■ - to ^ ln under-

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is thrown, and the aqueous liquid thus obtained after has been adjusted to a substantially neutral pH, is concentrated.

In the method according to the invention dry products, which are mainly composed of fish proteins with high biological and nutritional value and which have a low lipoid content and high stability suitable for use as food and / or feed, either alone or in conjunction with other components.

One can also use the method according to the invention make a moist paste that is high in protein and low in lipids, has high stability and is suitable for use as a nutritional and / or animal feed, either alone or in Connection with other ingredients.

According to the invention, a liquid product can also be obtained, which is a solution of proteins with a high biological and nutritional value and has a low lipoid content, which has high stability, and is ideal for use in foodstuffs and / or animal feed liquid ■ form, either -mine or together with other ingredients-

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share can be used.

The inventive method for the production of purified and concentrated Pisch protein for use as a food and / or animal feed has the following advantages over the known process methods:

1) End products can be obtained by means of the process according to the invention which are very rich in protein, and wherein the proteins have all of their biological and nutritional properties keep.

2) With the method according to the invention, products can be produced which have a very low lipoid content and which are very stable, non-toxic and mostly odorless and tasteless.

3) The process is simple and can be safely industrialized. Do it quickly, mainly because no organic solvents are used.

4) By means of the method according to the invention, some of the lipoids, which are present in the raw material in the form of lipoid compounds as lipoproteins, can be separated off, and as a result it is no longer necessary to provide long-term alkaline hydrolysis and long-term alkaline hydrolysis.

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Allow for the early settling of solids from the alkaline liquid medium, both slow and difficult procedures that also affect the quality and yield of the protein.

5) The process according to the invention can be adjusted easily, so that its application on an industrial scale with constant and uniform results is possible.

6) The inventive method makes it possible as food and / or feed suitable and with very little To create end products that are burdened with manufacturing costs.

7) The method according to the invention can be used to produce food and feed in liquid, paste or dry form Form 'produce, which in each case have a high protein content, a low lipoid content, stable are generally odorless and tasteless and are inexpensive.

The preferred embodiment of the method according to the invention essentially consists of the following process steps:

Raw fish, either whole or mechanically chopped, is suspended in water at room temperature and partially dissolved by brief alkaline hydrolysis. the

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resulting protein solution, which contains non-proteinaceous solids in suspension, free lipoids in Emulsion and lipoid compounds as lipoproteins in solution contains, is brought to a sufficiently acidic pH, whereupon the lipoproteins are precipitated, and then becomes decanted, pressed, filtered or centrifuged to the Separate insoluble pesticides, and then centrifugation to make the various liquids more different Density separated until a purified, aqueous, liquid phase containing proteins in solution is obtained. The separated, non-proteinic, insoluble solid residue, the free lipoids and the lipoproteins form by-products.

The purified, aqueous liquid phase obtained in this way is freed from bad odor by oxidation and sterilized, and then forms the liquid food, which is one of the possible process products of the invention Procedure represents.

If this liquid, purified, odorless and sterilized phase is concentrated, a moist paste is obtained which represents a foodstuff "in paste form and is a further product of the process according to the invention.

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If one continues to concentrate and the aqueous liquid phase, which as such is already a liquid food is, dries, or if one dries the moist paste, which as such is already a food in paste form, then a dry food is obtained, which is a further possible process product of the process according to the invention represents.

In a preferred embodiment of the invention Process, which is described in detail below, is carried out with the following process stages:

A) Suspension and solution of the raw material

The raw material, raw fish, is put into a suitable one Container either whole or mechanically crushed, placed and suspended in water. 1 to 10 Parts of water used in proportion to the weight of the fish.

This suspension is placed under continuous stirring to a temperature of 40 to 100 ⁰ C, if the treatment temperature is reached, 1st Ifetriuisbyaroxyii is (öewicht / v) in a concentration between 1 and 10 parts Depending 1000 added. One stirs "reiter and maintains the elevated temperature for a period of 5 meows to 3 hours, depending on the type of fish used, the volume"

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- li -

the water used, the treatment temperature and the concentration of sodium hydroxide.

B) Separation of impurities

When process step (A) has ended, insoluble, non-proteinaceous substances are separated from the resulting liquid mass Pest substances by decanting, pressing, filtering. Centrifugation or any other common industrial, s procedure from; by centrifugation or by any other industrial method by which liquid phases are obtained different densities, emulsified free lipoids are separated from it, and by changing the pH value the liquid to a value between pH 2.5 and 5.5 »depending on the type of fish used as raw material the lipoproteins contained in the solution are precipitated, which then by decanting, pressing. Filtration, centrifugation or any other industrial method that serves the same purpose and eliminates the insoluble solids separated from the liquid mass.

The non-proteinaceous insoluble solids, the free lipoids and the precipitated lipoproteins provide By-products.

The remaining purified aqueous liquid phase, which contains proteins in solution, is a useful product of the

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- 12 treatment methods of the original raw material.

C) Removal of the bad odor

The bad odor of the purified aqueous liquid phase, which contains proteins in solution, and which resulted from process step (B), is removed by ^{setting a temperature between JO and 100 °} C. and a pH above 7.0 and then oxidized using 100 parts by volume of hydrogen peroxide at a concentration between half a part (0.5) and five parts (5) per thousand (1000) (volume / volume) of the liquid between 5 minutes and β hours. You can also use other concentrations of hydrogen peroxide and adjust the amounts used accordingly. The temperature, pH, concentration of hydrogen peroxide and time are selected depending on the kind of fish used as the raw material.

D) sterilize

The cleaned, watery, 'freed from the bad odor' liquid phase that results after treatment step (C). is carried out using a sterilizing filter Heat, by ionizing radiation, or by means of other industrial means of food sterilization

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sterilized.

E) Concentrate

The sterilized, odor-free, purified, aqueous, liquid phase resulting from process step (D) is processed by one of the following procedures concentrated:

l) The proteins are by adjusting the pH of the Solution to the isoelectric point of the special protein it contains, depending on the raw material inserted egg type, precipitated. The protein precipitate obtained in this way is purified by decanting, filtering, Pressing, centrifuging or any other industrial operation to separate precipitates Solid from liquids, deposited.

2) Concentration by vacuum method.

3) Concentrate by evaporation.

4) Concentrate by any other industrial one Occurrence.

The product concentrated in paste form can be used as pasty food or feed, or

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- 14 it can be treated further as described below.

P) drying .

The product concentrated in process step (E) can be in paste form or in liquid state. For the pasty product, industrial drying methods appropriate to the chemical and physical nature of the product applied. The product, which is in liquid form, is preferably subjected to spray drying.

G) weddings

The dried product is, if necessary,

marry.

example 1

One thousand (10000) kilograms of whole chopped fish was suspended in ten thousand (10,000) liters of mass. The suspension was brought to a temperature of 50 ^° C. with continuous stirring, and 50 kg of sodium hydroxide were added. These conditions were maintained for 2 hours. The liquid mass was then filtered to eliminate non-protein-insoluble solids and centrifuged to separate the removed lipoids. The aqueous phase obtained was adjusted to a pH of 3.5 for precipitation of the lipoproteins in solution with hydrochloric acid , and the precipitated lipoproteins were separated off by centrifugation.

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5 liters of hydrogen peroxide (100 volumes) were added to this already purified aqueous, liquid phase, and the liquid was heated to a temperature of 80 ° C, the pH was adjusted to 8.5 with sodium hydroxide, and this condition was maintained for 2 hours. The odor-free and purified liquid was with Hydrochloric acid adjusted to neutral pH and sterilized hot. The product can be concentrated to form a liquid food or feed or treated further as described in the examples below.

Example 2

The product prepared as described in Example 1 was concentrated by evaporation and by spraying dried, and a dry product was obtained, which is one of the products which can be prepared according to the invention.

Example 5

The product, prepared as described in Example 1, was brought to pH 5-8 with hydrochloric acid set, and the proteins "which precipitated at this pH value, were separated by centrifugation. This resulted in a food or feed in paste form.

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Example 4 .

The product obtained as described in Example 3 was on a drying device by means of direct or indirect heating dried and ground in a mill, and this resulted in a dry food or feed product.

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Claims (7)

Claims 1. Process for the production of purified and concentrated fish proteins by hydrolyzing fish in an alkaline aqueous medium, acidifying the hydrolyzate and separating the resulting precipitate, characterized in that, that after up to 3 hours of treatment of raw fish in the alkaline medium, the hydrolyzate is separated adjusts the aqueous phase to a pH value of below 5.5, the liquid separated from the lipoproteins which have precipitated out in the process readjusts to an alkaline pH value and subjected to the action of oxidizing agents and the resultant aqueous liquid practically neutralized and concentrated. 2. The method according to claim 1, characterized in that the alkaline hydrolysis is carried out for 15 to 60 minutes. 3. The method according to any one of the preceding claims, characterized in that the lipoproteins by adjusting the pH of the liquid mass falls to a value between 2.5 and 5.5. 4. The method according to any one of the preceding claims, characterized in that the oxidizing agent at a temperature of over 30 ° C and at a pH of over 7.0 brings about action on the liquid, whereby as an oxidation New undertaoen y * n * ^ 2WB * _r Ne whkv »009822/0780 - if - medium hydrogen peroxide in a 100 volume hydrogen peroxide equivalent concentration and in a concentration between 0.5 and 5 parts per 1000 (volume / volume) is used. 5. The method according to any one of the preceding claims, characterized in that the liquid obtained is before sterilized by concentrating. 6. The method according to any one of the preceding claims, characterized in that the purified liquid obtained concentrated in paste form. 7. The method according to any one of the preceding claims, characterized in that the product is dried. 009822/0780