Patent GB-452682-A (GB)
Title: A process for improving the keeping properties of and removing the bad taste and odour from animal and vegetable materials
IPC: A23L5/20
Filed: 1934-11-27
Abstract: Soya bean lecithin which is unsuitable for human or animal nutrition owing to bad taste and odour is treated to remove the bad taste and odour and to improve its keeping properties by adding an aqueous solution of a fermentable sugar such as glucose, invert sugar, lactose or neutralized whey, to which has been added one or more micro-organisms which form lactic acid, e.g. b. lactis acidi, b. Delbrucki, or a mixture of b. Bulgaricus and s. thermophilus from Youghert, together with one or more micro-organisms which form alcohol, e.g. wine or other yeasts, or a micro-organism which produces both a lactic acid and an alcoholic fermentation, e.g. thermobacterium mobile and separating the fermentation liquid from the material after the fermentation.  The Specification as open to inspection under Sect. 91 comprises also the use in the process of either the alcohol-producing or the lactic acid-producing micro-organisms, or of other micro-organisms which during fermentation do not give rise to unpalatable by-products.  In a modification, the sugar solution is added to the material after the fermentation has taken place.  This subject-matter does not appear in the Specification as accepted.ALSO:Animal and vegetable oils and fats, including cod liver oil, are treated to remove bad taste and odour and to improve their keeping properties by adding an aqueous solution of a fermentable sugar such as glucose, invert sugar, lactose or neutralized whey, to which has been added one or more micro-organisms which form lactic acid, e.g. b. lactis acidi, b. Delbrucki or a mixture of b. bulgaricus and S. thermophilus from Youghert, together with one or more micro-organisms which form alcohol e.g. wine, or other yeasts or a micro-organism which produces both a lactic acid and an alcoholic fermentation, e.g. thermobacterium mobile, and separating the fermentation liquid from the material after the fermentation.  The Specification as open to inspection under Sect. 91 comprises also the use in the process of either the alcohol-producing or the lactic acid-producing micro-organisms, or of other micro-organisms which during fermentation do not give rise to unpalatable by-products.  In a modification the sugar solution is added to the fats or oils after the fermentation has taken place.  This subject-matter does not appear in the Specification as accepted.ALSO:Animal and vegetable materials which are unsuitable for human or animal nutrition owing to bad taste and odour are treated to remove the bad taste and odour and to improve their keeping properties by adding an aqueous solution of a fermentable sugar such as glucose, invert sugar, lactose or neutralized whey, to which has been added one or more microorganisms which form lactic acid together with one or more micro-organisms which form alcohol or a micro-organism which produces both a lactic acid and an alcoholic fermentation, and separating the fermentation liquid from the material after the fermentation.  The materials treated include meat, brains, liver, marrow of bones and meal from animal carcasses, fish meal, cod liver oil and other animal or vegetable oils or fats, cheese waste, soya bean lecithin, skins of dried grapes, oil seeds, and other materials used for producing vegetable oils, horse chestnuts, lupin seeds, malt culms, soya beans, millet, oats, wheat, barley, and other cereals, and the residue left after extracting lecithin and oil from soya beans. In an example, meat or fish meal is produced by cutting the meat or fish to pieces, boiling in water, separating the liquid, drying the residue at 130-140 DEG  C. and covering it with a solution of a fermentable sugar to which is added a mixture of, for example, b. bulgaricus and s. thermophilus from youghert together with a wine or other yeast, the fermentation proceeding for about 12 hours at about 42 DEG  C. The liquid is next drawn off and the meat or fish washed with a highly diluted aqueous alkaline solution, e.g. of sodium bicarbonate or ammonia, to remove the lactic acid formed. Alternatively, b. lactis acidi or b. Delbrucki may be used as the lactic acid-producing micro-organisms or a micro-organism giving rise to both lactic acid and alcoholic fermentation such as thermobacterim mobile may be employed.  Cheese waste is similarly treated to regenerate it, the fermentation being carried out at about 30 DEG  C. for about 12 hours and the separated fermentation liquid which contains a considerable amount of fat is concentrated and added to the fermented casein which after addition of melting salt is then melted.  Soya beans and lupin seeds are soaked in water prior to treatment.  Lupin seeds after fermenting are washed several times at 50-70 DEG  C., if desired with addition of sodium carbonate or bicarbonate or other alkaline agents, to neutralize them, after which the fermentation is repeated.  After treatment the beans or seeds may be used as a cattle food in a moist condition, the soya beans being unwashed and still acid or p  they may be washed and dried before use.  The Specification as open to inspection under Sect. 91 comprises also the use in the process of either the alcohol-producing or the lactic acid-producing micro-organisms, or of other micro-organisms which during fermentation do not give rise to unpalatable by-products.  In a modification, the sugar solution is added to the animal or vegetable materials after the fermentation has taken place.  This subject-matter does not appear in the Specification as accepted.ALSO:Animal and vegetable materials which are unsuitable for human or animal nutrition owing to bad taste and odour are treated to remove the bad taste and odour and to improve their keeping properties by adding an aqueous solution of a fermentable sugar such as glucose, invert sugar, lactose, or neutralized whey, to which has been added one or more micro-organisms which form lactic acid together with one or more micro-organisms which form alcohol or a micro-organism which produces both a lactic acid and an alcoholic fermentation, and separating the fermentation liquid from the material after the fermentation.  The materials treated include meat, brains, liver, marrow of bones and meal from animal carcasses, fish meal, cod liver oil and other animal or vegetable oils or fats, cheese waste, skins of dried grapes, oil seeds and other materials used for producing vegetable oils, horse chestnuts, lupin seeds, malt culms, soya beans, millet, oats, wheat, barley and other cereals, and the residue left after extracting lecithin and oil from soya beans. In an example, meat or fish meal is produced by cutting the meat or fish to pieces, boiling in water, separating the liquid, drying the residue at 130-140 DEG  C. and covering it with a solution of a fermentable sugar to which is added a mixture of, for example, b.bulgaricus and s.thermophilus from Youghurt together with a wine or other yeast, the fermentation proceeding for about 12 hours at about 42 DEG  C.  The liquid is next drawn off and the meat or fish washed with a highly diluted aqueous alkaline solution, e.g. of sodium bicarbonate or ammonia, to remove the lactic acid formed. Alternatively b. lactis acidi or b. Delbrucki may be used as the lactic acid-producing micro-organisms or a micro-organism giving rise to both lactic acid and alcoholic fermentation such as thermobacterim mobile may be employed.  Soya beans and lupin seeds are soaked in water prior to treatment.  Lupin seeds after fermenting are washed several times at 50-70 DEG  C., if desired with addition of sodium carbonate or bicarbonate or other alkaline agents, to neutralize them after which the fermentation is repeated.  The Specification as open to inspection under Sect. 91 comprises also the use in the process of either the alcohol-producing or the lactic acid-producing micro-organisms, or of other micro-organisms which during fermentation do not give rise to unpalatable bye-products.  In a modification, the sugar solution is added to the animal or vegetable materials after the fermentation has taken place.  This subject-matter does not appear in the Specification as accepted.