Patent RU-2766580-C2 (RU)
Title: Methods of producing feather-based food products
Inventor: YONEMOTO LUCIO HIROSHI
IPC: A23L33/18
Filed: 2018-05-29
Granted: 2022-03-15
Abstract: FIELD: processing and recycling of wastes. 
     SUBSTANCE: invention relates to processing of keratin-containing protein materials, including feather raw material. Disclosed is a method for producing a food protein product from a keratin-containing material, including feather material, comprising adding grain bran and one or more reducing sugars to a keratin-containing material comprising feather material to form a mixture; and exposing the mixture to hydrolysis under conditions sufficient for hydrolysis of the keratin-containing material; where grain bran is defatted; and wherein the grain bran is added in amount of 10 wt. % or less relative to the total weight of the mixture. Disclosed is a fodder for domestic animals, including a food protein product obtained by a method, comprising adding grain bran and one or more reducing sugars to a keratin-containing material comprising feather material to form a mixture; and exposing the mixture to hydrolysis under conditions sufficient for hydrolysis of the keratin-containing material; where grain bran is defatted; and wherein the grain bran is added in amount of 10 wt. % or less relative to the total weight of the mixture. Disclosed is the use of grain bran to improve the taste properties of a hydrolysed keratin-containing material, including feather material, where grain bran and one or more reducing sugars are added to keratin-containing material, including feather raw material, with formation of mixture before hydrolysis; where grain bran is defatted; where grain bran is added in amount of 10 wt. % or less relative to the total weight of the mixture. Disclosed is a method for removing unpleasant odors from keratin-containing materials, including feather material, involving the following steps: adding cereal bran and one or more reducing sugars to the keratin-containing material comprising feathers to form a mixture; action on mixture by hydrolysis under conditions, sufficient for hydrolysis of keratin-containing material and optional addition of some amount of one or more antioxidants to keratin-containing material, including feather material, before, during or after hydrolysis; where grain bran is defatted; where grain bran is added in amount of 10 wt % or less relative to the total weight of the mixture. Disclosed is a method for improving taste properties of keratin-containing materials, including feather raw materials, involving the following stages: adding cereal bran and one or more reducing sugars to the keratin-containing material comprising feathers to form a mixture; action on mixture by hydrolysis under conditions, sufficient for hydrolysis of keratin-containing material and optional addition of some amount of one or more antioxidants to keratin-containing material, including feather material, before, during or after hydrolysis; where grain bran is defatted; where grain bran is added in amount of 10 wt. % or less relative to the total weight of the mixture. Also disclosed is a pet food comprising a food protein product consisting of a hydrolysed keratin-containing material, containing feather material, grain offal, one or more reducing sugars and, optionally, one or more antioxidants, where the amount of hydrolysed keratin-containing material is higher than in pet food without grain bran, where the food protein product is obtained by a method including the following stages: adding cereal bran and one or more reducing sugars to the keratin-containing material comprising feathers to form a mixture; and exposing the mixture to hydrolysis under conditions sufficient for hydrolysis of the keratin-containing material; where grain bran is defatted; where the grain bran is added in amount of 10 wt. % or less relative to the total weight of the mixture, and where the domestic animal feed is: (a) a wet food, in which the food protein product is included in amount of 1 wt. % to 25 wt. %; or (b) a dry food in which the food protein product is included in amount of 1 wt. % to 25 wt. %. 
     EFFECT: invention provides production of a food protein product having an improved smell and improved consumer properties, since the formation of unpleasant odors at the hydrolysis step is minimized. 
     19 cl, 4 dwg, 3 tbl, 5 ex