Patent GB-469055-A (GB)
Title: Protein food color and method of producing same
IPC: A23L1/275
Filed: 1936-03-30
Abstract: A colouring material for food is obtained by mixing mono-sodium glutamate with aqueous haemoglobin and dehydrating the mixture at an elevated temperature sufficient to promote a reaction between the glutamate and the haemoglobin, e.g. between 150 and 200 DEG  F. and more particularly 160 to 170 DEG  F.  The drying may be effected under vacuum or, preferably, by spraying into a stream of dry air heated to within the temperature limits specified.  In the process described, fresh beef or other animal blood is vigorously agitated for 5--10 mins. and the fibrinogen which rises to the surface is then skimmed off, these steps being repeated until all the fibrinogen is removed.  The product is centrifuged to separate the haemoglobin from the blood serum and albuminous matter.  The aqueous haemoglobin obtained is placed in a glass-lined tank, cooled to 40--50 DEG  F., and 1--5 per cent by weight of mono-sodium glutamate is added and the mixture vigorously agitated for 5--15 mins.  The mixture is dried by spraying into an air stream which is kept at 150--200 DEG  F., on which the reaction takes place.  A small proportion of common salt, e.g. 1--3 per cent by weight of the aqueous haemoglobin may be incorporated in the product immediately before, or after, the dehydration.  Specification 425,567 is referred to.ALSO:A colouring-material for food is obtained by mixing mono-sodium glutamate with aqueous haemoglobin and dehydrating the mixture at an elevated temperature sufficient to promote a reaction between the glutamate and the haemoglobin, e.g. between 150 and 200 DEG  F. and more particularly 160 to 170 DEG  F.  The drying may be effected under vacuum or, preferably, by spraying into a stream of dry air heated to within the temperature limits specified.  In the process described, fresh beef or other animal blood is vigorously agitated for 5-10 mins. and the fibrinogen which rises to the surface is then skimmed off, these steps being repeated until all the fibrinogen is removed.  The product is centrifuged to separate the haemoglobin from the blood serum and albuminous matter.  The aqueous haemoglobin obtained is placed in a glass-lined tank, cooled to 40-50 DEG  F., and 1-5 per cent by weight of mono-sodium glutamate is added and the mixture vigorously agitated for 5-15 mins.  The mixture is dried by spraying into an air stream which is kept at 150-200 DEG  F., on which the reaction takes place.  A small proportion of common salt, e.g. 1-3 per cent by weight of the aqueous haemoglobin may be incorporated in the product immediately before, or after, the dehydration.  A product which effects curing as well as colouring, more particularly of ground sausage, &c. meats, is obtained by incorporating quickly and thoroughly mixing curing salts consisting of sodium nitrite with sodium nitrate or potassium nitrate, or both, with the haemoglobin-glutamate mixture just before the dehydration step, e.g. 1-5 per cent of sodium nitrite by weight of the aqueous haemoglobin and 1-10 per cent of sodium nitrate, dehydration following as soon as possible.  Common salt may also be added.  The curing salts may, alternatively, be mixed with the dried haemoglobin-glutamate product.  The addition to sausage meats may be effected by spraying the product over the pieces of meat prior to grinding.  Specification 425,567 is referred to.