IE51921B1 - Protein-enriched concentrates - Google Patents

Abstract

1. A process for producing foodstuffs or feedstuffs, characterized in that protein hydrolyzates, processed abattoir waste, leather waste, waste from the meat and/or fish industry, peptones, products of single-cell proteins or autolyzed yeasts or mixtures thereof are added to liquid by-products of lactose production, lactoprotein recovery, reverse osmosis and/or electrodialysis in the dairy industry either individually or in the form of a mixture having a dry matter content of from 25 to 75% by weight, the pH-value is adjusted to at most pH 6, the mixture is stirred intensively for at least 1 hour, the above-mentioned product being added in such a quantity that a dry matter content of at most 65% is obtained, the pH-value of the reaction mixture is then adjusted to 6.0 +- 0.5 by the addition of alkali hydroxides or ammonia and the product is dried.

Description

- 2 This invention relates to a process for the production of foods or feeds and the products obtained in this process.

Young animals and productive animals frequently do not receive their prescribed ration of high-quality protein.

Young animals are normally fed on mother's milk. In many cases, however, mother's milk is .not available, with the result that young animals have to be fed on other products.

Hitherto, skimmed milk powder has generally been used in cases such as these because it is of high nutritional value, is easy to convert into a dry, stable form and, by re-dissolution in water, gives reconstituted skimmed milk.

However, the production of skimmed milk powder has become very expensive on account of the increase in worldoil prices, with the result that the use'of skimmed milk ' powder as a feed component is no longer economical in many cases. Skimmed milk is also being used to an increasing extent in human nutrition, so that there is also a shortage skimmed milk. Other"products which have been used in the past have also become so expensive through the increase in energy costs that their use 'is no longer economical.

DE-OS No. 27 10 554 describes a process for the production of albumin-containingnutrient mixes intended in particular as a feed supplement, in which blood is converted into a useable and marketable form. 1 In this known process, the pH-value of an aqueous medium containing · at least 6% of albumin, such as blood or whey, is adjusted to a value of from 9.6 to 12.5, after which the reaction mixture is heated to form a gel and the gel thus formed is isolated. The gel thus obtained may then be used as an added nutrient for plants or animals. It may also be dried to form a particulate product. This known feed is attended by the disadvantage that it is not taken by animals in view of its unpleasant odour. In addition, the gel does not keep for very long and the production of a - 3 81921 particulate, solid product from the gel involves high energy consumption. The gel-like product is extremely difficult, if not impossible, to dry into a powder-form product.

As can be seen from page 5 of DE-OS No. 27 10 554, the drying of blood, which in principle is eminently suitable for use as an animal feed, involves considerable difficulties and, in known methods for processing blood, the nutrient content is frequently reduced and blood protein - indigestible to animals - is formed.

GB-A-1 507 380 describes a process for the production of proteinenriched concentrates, in which process a protein-containing product is added to liquid by-products from the production of milk proteins, the pH is adjusted to a maximum value of 6, the mixture is intensively stirred for one hour, the protein-containing product being added in such a quantity that a dry matter content of at most 65% is obtained and that subsequently the product obtained is either directly used as such or dried.

In this known process, the starting material used is a product still containing clottable milk protein. This results from Claim 1, line 20 and the description, especially lines 32 to 37, page 1, lines 52 to 54 and 62 to 65, page 2 and the Examples. In this process it is essential that the starting material still contains clottable protein. The protein is precipitated thus embedding the vegetable and/or microbial protein which is usually not accepted by animals due to its bad taste.

US-A-2 251 334 describes a process for the production of a protein-containing mass using an aqueous dispersion of milk protein and animal blood.

The object of the present invention is to provide a feed and a food which is equivalent to the feed currently in use, particularly skimmed.milk powder, and which may be economically produced. In particular, the concentrate - 4 is intended to lend itself to conversion into dry form by known methods of spray drying (spraying tower) or ' cylinder drying. In addition, it is intended td be able to use in· the concentrate according to the invention products of the type which are normally discarded because they are difficult to-process. ' The object of this invention is a process for producing foodstuffs or feedstuffs, characterized in that protein hydrolyzates, processed abattoir waste, leather waste, waste from the meat and/or fish industry, peptones, products of single-cell proteins or autolyzed yeasts or mixtures thereof are added to liquid by-products of lactose production, lactoprotein recovery, reverse osmosis'and/or electrodialysis in the dairy industry either individually or in the form of a mixture having a dry matter content of from 25 to 75% by weight, the pH-value is adjusted to at most pH 6, the mixture is stirred intensively for at least 1 hour, the above-mentioned product being added in such a quantity that a dry matter content of at most 65% is obtained, the pH-value of the reaction mixture is then adjusted to 6.0 +0.5 by the addition of alkali hydroxides or ammonia and the product is dried.

According to the invention, liquid by-products from the production of lactose and milk proteins, reverse osmosis and/or electrodialysis are used either individually or in admixture. It is preferred to use by products of · the milk industry which have a pH-value below 6.0. It is also possible to use products having a lower pH-value.

The pH-value is preferably in the range from 4.0 to 6.0. ' Examples of milk by-products· of the type in question are ultrafiltration permeates, so-called mother liquors from the production of lactose having low pH-values, whey and whey concentrates and also electrodialysis products.

B1921 The milk by-products have a dry mass content of between 25 and 75% and preferred residues of lactose, organic acids, minerals and also residual milk protein. By products containing residual milk protein are preferably used.

Hydrolisates; processed slaughterhouse waste, leather waste, waste from the meat and/or fish industry; peptones also present in liquid form; artificially grown single-cell proteins which may also be used in concentrated liquid form or already as dry matter, or autolyzed yeasts or mixtures of these compositions are added to the milk by-products or milk coupling products.

In the context of the process according to the invention, hydrolysates are primarily products from the cleavage of protein downto its lateral aminoacid units, cleavage being carried out as required using acids, bases or enzymes. Hydrolysates of this type are commercially available Peptones are relatively high molecular weight to high molecular weight, but water-soluble, protein cleavage products in which only a relatively small proportion of the high molecular weight protein starting products, based on the number of peptide bonds, was dissolved. Neither substance coagulates which is essential to the use of the end product because the end products are required to be soluble in water to a greater or lesser extent and not to form any sediment. The product according to the invention satisfies this requirement.

The coupling product from the milk industry, such as for example the permeate concentrate, is introduced into a reactor, after which the calculated quantity of proteincontaining product, such as blood or hydrolysate or singlecell protein etc- or mixtures thereof, is added. The addition is made with intensive stirring, the pH-value being checked in such a way that the pH-value does not go above pH 6.0. - 6 51821 The reaction mixture' is intensively stirred for a reaction time of at least 60 minutes, during which the pH-value is monitored. The reaction time must amount to at least 60 minutes although it may even amount to several hours. If necessary, the pH-value is buffered to pH 4-6 and preferably to pH 5-5.8, by the addition of an alkali hydroxide, such as sodium and/or potassium hydroxide, calcium and/or magnesium oxide or ammonia.

The reaction temperature is not critical. In gener.al, the reaction is carried out at room temperature. ' However, it may also be carried out at slightly elevated temperatures or at temperatures below room temperature. Temperatures in the range from 5 to 50°C may be applied.

In one preferred embodiment, carbohydrates and/or gums are added to the mix obtained in the manner described above. Preferred carbohydrates are potato products, such as potato starch, potato flour, potato flakes, potato peelings or whole potatoes, cereal flours and by-products of cereals, such as by-products of rice, corn, barley, wheat, oats, rye, millet, waste bread, such as broken crispbread, celluloses, such as cellulose and hemicellulose. Examples of gums, which in some cases are also referred to as resins, are gum arabic, cherry gum, gum Caroides, gum Asa goetida, G. Benzoe Siam,. G. Copal, G. Elemi, F. Galbanum, G. Guajaci, G. Gutti, G. Kino, G. Mastix, G. Myrrhae, G. Olibanum, G. Opoponax', G. Sandaracae, G. Sanguis Draconis and G’. Styrax. The carbohydrates or gums are used as dry matter in a quantity of from 0 to 15 parts by weight and preferably in a quantity of from 3 to 8 parts by weight, based on 100 parts by weight of dry mass. The carbohydrates or gums are added to the reaction mixture with stirring at a reaction temperature within the above-mentioned range. The carbohydrates and/or 81821 - 7 gums are preferably added when reaction products having dry matter contents in the lower range are obtained in the above process. _ _ After stirring, the liquid reaction mixture may if necessary be concentrated by. distillation, preferably by distillation in vacuo, and brought to a dry matter content of from 35 to 55%. However, the reaction mixture may also be converted in standard drying units, such as a tower or a cylinder, into a dry, solid form. .,So far as final drying is concerned, two processes may be used, namely spraying into a gaseous medium (tower drying) and drying in convection dryers (cylinder drying). . · .

Spray drying is preferably used for products which are required to be reconstitutable and which may be converted by drying and dissolution in water into sedimentfree dispersions. This reshlt is achieved providing · the ash fractions are also converted by suitable pretreatment into acid water-soluble salts. Cylinder drying is preferably used for products which do not have to be redissolved, i.e. are used in dry form. The dried product may if necessary be granulated or ground or pelletised.

Surprisingly, end products which may be used as highly nutritional protein products in feeds, more particularly as milk substitutes, are obtained at the end of the process.

Surprisingly, the-products are no longer hygroscopic, have a very pleasant taste, are white to yellowish in appearance and may be dissolved in water with hardly any sediment. .

Accordingly, the product according to the invention has advantages over products obtained from the individual components, such as blood meal, dried hydrolysate, dried milk products (neutralised acid whey powder, partly desugared whey powder) etc.

The compositions of the some of the components used in the process according to the invention are shown in Table I below. - 8 5*19 21 residual protein X cn *0 Ό Ί3 > o Hi G C G Ό W k; P· H Ifi 3 rt P· P* fl) P* H fi) Oi 3 »σ 0 0 P· 3* ρ* rt ft 0 W H vO rt rt o 3 fl) <+ M —*. H Οι P· 0 I-» 0 <0 fi) fli H H 01 Ό Qi C Ol P· (D 3 ρ» ω Ρ» 01 Hl ω Ml 0 c K 1 fi) 3 ω H rr p* κ p. rt to w 0 ω (D tr fl) fl) pi 3 Ρ» P· 0 0 Cb Ρ» tn ft Φ ft o m ft t—1 0 P· K 0» Ifi 3 Ifi (D P· OJ 0 Oi QJ rt 01 0 ω □ Oi c rt fl) rt 0 3 Ό P· fl) P· P· Hi •fi '3 * ω 0 0 rt 0 oi 3 3 P* 3* rt P* 01 (D (0 H 0 P- o rt 3 ω 0 ω Ρ· ω Ol 1 (0 UJ Ul UJ Λα p> Ρ» · UJ Ul Ul o • ui Ul Ul Ul I Ul | © | Ul o 1 «4 1 vo VO 1 . *J .- tv 1 UJ 1 - UJ ' 1 Ul 1 tv σι Ul Ui .. . Ul Ul Ul Ul Ul O Ul © «4 - Ui -V 09 -4 • UJ P* Ul o I Ul I O Ul I Ui • Ui . 1 • ui | Ui | VO 1 09 1 P* 1 P* I VO 1 P* 1 00 1 P= I ' tv u: © o o Ul Ui © © Ul © . © Ϊ P* tV O © I 1 I I—» . >—· co Ul Ul ~*__ O Ul I I Ul UJ o © UJ o I 1 I Ul w to Ul Ul ui I tb o W »4 UJ ooo I t I Ul VO ui ooo o UJ Ul Ο· O fC I I · I Ul .-H-· tV O Ul Composition of the by-products of the milk industry and of the protein-containing products Type of product Dry mass in· Liquid- · Composition of the dry mass . _Perc3Dt _·_ rp—%a^‘_Ash-%_Lactose-% Other substances Β* 519 -Οι It can be seen from the Table that concentrates of any protein content may be produced by mixing corresponding constituents. The applicant has surprisingly found that there are certain limits to the most favourable range for producing the wet material on a commercial scale. The milk by-product and the liquid or solid protein-containing product have to be used in certain quantitative ratios to obtain a product which has the required properties.

The two main components are used in such quantitative ratios that the end product obtained has - based on dry mass - · 1) a protein content of from 25 to 60%, preferably’ from-28 to 55% and, more preferably,.from 30 to 55%, based on the dry mass in the end product and 2) a lactose content, including the hydrocarbons in the dry mass of the end product, of from 15 to 45%, preferably from 20 to 40% and, more preferably, from 22.5 to 37.5%.

Other additives which represent foods or feeds may also be added to the reaction mixture in the process according to the invention. This is particularly advisable when the product in question is difficult to dry.

For practical purposes, it has proved to be advisable to cover at least 35 to 50% of the total protein demand of 100% with protein from the milk by-products and SO to at most 65% with protein from the protein-rich products.

In this way, the outstanding functional properties of the native milk protein may be utilised, for assisting the final drying process on a commercial scale and, at the same time, for increasing the nutrient value of the end product.

According to the invention-, it is preferred -to produce a protein-enriched concentrate which, based on 100 parts of dry mass, contains from 35 to 85% by weight, preferably from 55 to 85% by weight and, more preferably, -. 819 21 from 65 to 85% by weight of solids emanating from the liquid by-product of lactose production, milk protein production and/or electrodialysis, and from 5 to 65% by weight, preferably from 5 to 45% by weight and, more preferably, 5 to 25% by weight of solids emanating from the protein-containing product. Xn addition, the proteinenriched concentrate according to th.e invention may contain from 0 to 15% by weight and preferably from 3 to 8% by weight of solids emanating from the carbohydrates and/or gums and from 0 to 10% by weight of additives of the type normally used in feeds.' Additives such as these are, for example, preservatives, dyes, flavourings, sweeteners, minerals, trace elements, aminoacids, pharmaceutical products, particularly antibiotics, and the like. .15 Some product formulae for protein concentrates are given in the following: Product formulae for protein concentrate Components Percentages based on dry mass (RP%/DM) Spray drying Cylinder- drying Example A Residue frcm the production of lactose (20) · 83 Processed animal protein and/or peptones and/or hydrolysates (95) · 17 Guar/carob bean and/or alpha-cellulose and/or swelling flours/starches (-) _ 100 3q Example B Residue from the production of lactose (20) 65 Animal blood (80) and/or single-cell proteins (75) 35 •78 100=RP= 31 - 33 % ' 51931 - Π Product formulae for protein concentrate I I Components Percentages based on dry mass (RP%/DM) Spray drying Cylinder drying Guar/carob bean and/or 5 alpha-cellulose and/or swelling flours/starch 100 100=RP= 38- 40 % Example C Mix of lactose residue 10 and/or filtrate and/or permeate (0 15) 75 Mix of animal blood and/or hydrolysate and/or peptone (0 75) 25 Guar, carob bean and/or alpha-cellulose and/or swelling flours _;_ 8 Example D 100 100=RP= 25 - 30 % 20 Residue from the production of lactose (20) 50 ' .45 :. Ultrafiltration filtrate (65) 20 ..20 ‘ Hydrolysate (85) 20 10 25 Peptones and/or processed animal proteins (100) 10 15 λ ' Guar, carob bean and/or ’ •alpha-cellulose • 10 . - ioo 100=RP= 50 - 46-5% \ 30 Example E • ' Permeate (8) 50 45 Lactose residue (20) 30 30 . .:./: Hydrolysate 20 20 ' ' ’ ' 35 Swelling flour and/or potato flakes (10) 5 100 . 100=RP= 30 - 35.% The invention is illustrated by the following Examples. "vs IjjlJI· 519 31 - 12 General Test Procedure :.

The milk by-product is initially introduced into a reactor at room temperature. The calculated quantity of protein-rich product is then added with stirring.

At the same time, the pH-value is determined. The mixture is then stirred for at least 1 hour, during which the pHvalue is continuously monitored and, if necessary, increased by tha addition of sodium hydroxide.

The end product obtained may be directly used as. such or, alternatively, may be dried. · Examples 1, 2, 3 and 4 are set out in Table II below. 81921 - 14 519 31 GJ o> ο w HJ Ul Ut o ΟΟ X» Ul Ul o o ΟΟ Table II continued Ul σ» ui cn ru cn tu IU Ui *4 cn ui IU ctfi cn IU O o GJ to Ui .00 Ul O o iu Ul σ» o o JL σι cd o m o o fU *4 Ul o IU «4 IU Ul Ut O tU Ul £> o dP oo λ* H Ul U* h~» O »fc» Λ Ui Ul Ul cn ru o o 61821

Claims (7)

1. A process for producing foodstuffs or feedstuffs, wherein that protein hydrolyzates, processed abattoir waste, leather waste, waste from the meat and/or fish industry, peptones, products of single-ceii proteins or autolyzed yeasts or mixtures thereof are added to liquid by-products of 5 lactose production, iaetoprofein recovery, reverse osmosis and/or electrodialysis in the dairy industry either individually or in the form of a mixture having a dry matter content of from 25 to 755» by weight, the pH-value is adjusted to at most pH 6, the mixture is stirred intensively for at least 1 hour, the above-mentioned product being added in such a quantity that a dry 10 matter content of at most 65% is obtained, the pH-volue of the reaction mixture is then adjusted to 6.0 +0.5 by the addition of alkali hydroxides or ammonia and the product is dried.

2. A process as claimed in Claim 1, wherein carbohydrates and/or gums are added to the reaction mixture towards the end of the 15 reaction and stirring is continued until a uniform mixture is obtained.

3. A process as claimed in Claim 1 or 2, wherein lactose molasses or mother liquor from the dairy industry, ultrafiltration permeates and/or whey is/are used as the liquid by-product of the lactose industry.

4. A process as claimed in Claim 1, 2 or 3, wherein a 20 pH-value of from 4.0 to 5.5 is maintained during mixing of the liquid byproduct with the protein-containing product.

5. A process as claimed in at least one of the preceding Claims, wherein standard additives, such as preservatives, dyes, flavorings, sweeteners, minerals, trace elements, amino acids and/or 25 the like or mixtures thereof, are added to the reaction product.

6. A process for producing foodstuffs or feedstuffs substantially as described herein with reference to the Examples.

7. A foodstuff or feedstuff obtained by the process claimed in any of Claims 1 to 6,