METHOD FOR ISOLATION OF PROTEIN COMPOSITION AND FAT COMPOSITION FROM BONELESS POULTRY Russian patent published in 2023 - IPC A23J1/02 A23J3/04 A23L13/50 

FIELD: food industry.

SUBSTANCE: method for extracting a protein composition from boneless poultry containing fat, bones and protein, and with initial levels of calcium and sodium, said protein composition has colour 82-45 L*, 7.5-2.2 a* and 20-3b* and reduced levels of calcium and sodium compared with the initial levels of calcium and sodium, while deboned poultry has 65-85% by weight of defatted protein, including the following steps: A) poultry is ground in water to thereby obtain ground poultry, B) the pH of the ground poultry from step A) is adjusted to solubilize the protein to obtain a solubilized liquid protein solution, said adjustment of the pH to solubilize the protein comprises adding a food grade base to obtain a pH value in the range from about 8.3 to about 10.5 to receive in this way a solubilized liquid protein solution, with calcium remaining undissolved, C) solid fat is separated from the solubilized protein in the solubilized liquid protein solution from step B), moreover, calcium is separated along with the solid fat from the solubilized liquid protein solution and in this way a solubilized liquid protein solution with reduced fat content is obtained, D) protein from the solubilized liquid protein solution with reduced fat content from step C) is precipitated to obtain precipitated protein, while sodium remains dissolved and a protein composition of colours 82-45 L*, 7.5-2.2 a* and 20-3b* is formed. Moreover, the protein composition has reduced levels of calcium and sodium compared with the initial levels of calcium and sodium, and the protein composition has 14% by weight or more of protein and less than 30% by weight of fat, and said 30% by weight of fat are stabilized against oxidation. According to the second version, a method for extracting a protein composition from deboned poultry containing fat, bones and protein, and with initial levels of calcium and sodium, said protein composition has colour 82-45 L*, 7.5-2.2 a* and 20-3b*, and deboned poultry has 65-85% by weight of defatted protein, including the following steps: A), B), C) the solid fat is separated from the solubilized protein in the solubilized liquid protein solution from step B), to thereby obtain a solubilized liquid protein solution, D) protein from the solubilized liquid protein solution is precipitated to obtain precipitated protein to be obtained in this way with protein composition colours 82-45 L*, 7.5-2.2 a* and 20-3b*. Moreover, the protein composition has 14% of weight or more of protein and less than 30% by weight of fat.

EFFECT: invention makes it possible to obtain a product that contains large fibres, has a good yield and has a good texture of the final product.

19 cl, 2 dwg, 3 tbl