Abstract 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.
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.
Claim 2
Independent Claim
81 words
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.
Claim 3
Dependent Claim
36 words
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.
Claim 4
Dependent Claim
24 words
A method according to claim 1 wherein said fermentation is continued until said fermented material has a pH value of at most about 4.
Claim 5
Dependent Claim
20 words
A method according to claim 1 wherein said fermented material is added to a colloidal aqueous solution of milk solids.
Claim 6
Dependent Claim
11 words
A proteinaceous food product produced by the process of claim 1.
Claim 7
Dependent Claim
16 words
A food product according to claim 5 comprising a proteinaceous curd of acid precipitated milk solids.
Claim 8
Dependent Claim
31 words
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.
Claim 9
Dependent Claim
16 words
A food product according to claim 5 having a pH value in the approximate range 4.0-6.0.