![]() Method of producing food additives of animal origin
专利摘要:
1531293 Flavourings of animal origin NICHIMARU SANGYO CO Ltd 13 May 1976 [20 May 1975] 19669/76 Heading A2B A flavour extract is prepared by grinding raw animal material to recover meat therefrom in the form of a mud-like slurry, optionally adding water to the slurry and then separating a dewatered meat portion from a liquid portion and then treating either said liquid portion or said original meat slurry by adding acid to adjust pH to 4.0-5.0, agitating and heating to <50‹C to effect autolysis, adding more acid to lower pH to 2.0-3.0, boiling slurry at 90-100‹C to decompose amino acids, adding of alkali to neutralize and adjust the pH to 6.0-7.0 and separating the coagulated and insoluble substances and fats from the resulting extract which may be filtered and refined. The animal material may be fish meat, cow, pig, sheep or poultry meat, shellfish or plankton. The separated solids may be used in either animal or human foodstuffs, optionally used the flavour extract produce herein. 公开号:SU708986A3 申请号:SU762320505 申请日:1976-02-10 公开日:1980-01-05 发明作者:Курихара Синдзи;Осадзима Казухару 申请人:Ничимару Сангио Ко, Лтд (Фирма); IPC主号:
专利说明:
one This invention relates to a technique for preparing food additives of animal origin and can be used in the food industry. There is a known method of preparing food additives of animal origin, which involves the purification of the raw material, autolysis, hydrolysis of the resulting suspension, neutralization of the hydrolyzate, followed by filtration, purification, and substance. However, the additives obtained in a known manner do not provide the boiled and ground food products with a natural smell or aroma, which the latter do not possess, as well as good taste. In addition, the known method does not fully utilize the solids remaining after separation of the spices, for example, coagulated and insoluble, to obtain nutritious products or. fodder as well as fats and other useful components contained in the used wash water. The aim of the invention is to improve the taste of the additives obtained. This is achieved by the fact that in the proposed method, before autolysis, the raw materials are ground to form pulp, treated with acid to pH 4.0-5.0 and kept for 0.5-1 h, and before hydrolysis, the resulting suspension is treated with acid to pH 2-3, at this, hydrolysis of the suspension is carried out within 0.5-1 h. The method is carried out as follows. Raw materials of animal origin, such as edible part of fish, shellfish, house animal, poultry, are crushed and the bones are separated from the sludge-like pulp at the separator, which is then dehydrated to obtain a product with 80% water content, and the liquid is used as a material for creeping food additives. To prevent the formation of slack-like pulp in it, hydrochloric acid is added to a pH of 4-5 with displacement and kept for 0.5-1 h when the pulp is heated not higher than 50 ° C. At the same time, it increases in the raw material. enzyme activity, and the initial 37 protein decomposition into amino acids ocyiue is eliminated by avolysis. The resulting suspension is treated with acid (hydrochloric) to pH 2-3 and heated at 90100 ° C for 10-30 minutes, at which point the taste components dissolve and are extracted with great efficiency, and unwanted smells are removed. Subsequent hydrolysis of the suspension is carried out in a flow of 0.5-1 h. Then the hydrolyzate pulp is neutralized with a 10% aqueous solution of caustic soda and the pH is adjusted to 6-7, after which the pulp is subjected to centrifugation, the separated liquid is filtered and condensed to obtain a purified concentrated additive for food which then exists. Example I. 100 kg of washed and dried fish heads are crushed in a crushing apparatus and sent to a separator to divide 61.1 kg of slurry-like pulp. To this pulp was added 10% hydrochloric acid, pH adjusted to 4.5 at 45 ° C. The pulp is stirred for 1 hour to carry out the initial decomposition of Proteins into amino acids by autolysis. More hydrochloric acid is then added, adjusted to pH 2.5, and heated for 30 minutes at 95-98 ° C to remove unwanted fish odor by decomposition. Next, the pulp is neutralized with a 10% solution of caustic soda, bringing the pH of the pulp to 6.5, and separated using a drum-type centrifuge at 9.5 kg of the solid phase and a liquid fraction, which includes 1.2 kg of fish oil. fat and 27.5 kg of the selected fluid. The liquid is filtered and purified, yielding 21.5 kg of purified liquid, which has a pleasant aroma that does not have the fishy smell of the original cracker, and good taste in combination. The purified liquid is condensed under reduced pressure to obtain 13 kg of concentrated and purified food seasoning. The isolated solid phase can be used directly as a nutritional pet food product. Example 2. 100 kg of waste from chickens after gardening meat is mixed with water, the amount of which is approximately 0.5 of the amount of waste, is loaded into a crushing machine to obtain 93 kg of slurry-like pulp. The initial decomposition of proteins into amino acids is carried out as described in Example 1, hydrochloric acid is added to pH 2, the pulp is heated for 30 minutes and neutralized to pH 6.8. After that, the pulp is divided into a liquid part and 12.5 kg of centrifugal solid-a. cue The liquid portion is divided into 13 kg of fat and 47 kg of liquid. The liquid is filtered, yielding 41.6 kg of a watered liquid, which has a good taste, an inherent chicken flavor, with a pleasant aroma. To the liquid is added to the substance and is formed by spraying, 12.1 kg of a light yellow powder having a good taste is obtained. Example 3. 100 kg of small raw fish and Christmas crabs are washed, dried and crushed, and then 71 kg of slurry-like pulp is obtained. The pulp is decomposed into amino acids under weakly acidic conditions at pH 3, after which the pulp is boiled for 30 minutes. Next, 13.4 kg of coagulated and insoluble substances and 48 kg of liquid are separated using a centrifuge. The latter is filtered to obtain 33 kg of purified liquid having a good taste and no fish smell. A binder is added to this liquid, dried by spraying to give 11.5 kg of a light yellow powdered food additive. Selected coagulated and insoluble substances can be used as a nutritional pet food product. Example 4. Mutton meat is passed through a crushing machine of the type m cutting unit with a hole diameter of 6 mm. 140 kg of this mutton is mixed with the same amount of water in the mixer. 10% hydrochloric acid is added to the pulp to pH 4.5, stirred at 45 ° C for 1 hour to perform autolysis, then hydrochloric acid is added, pH is adjusted to 2.8, and boiled at 90-95 ° C for about 20 minutes. Then caustic soda is added to the pulp to a pH of 6.8. The pulp is divided into the liquid part and 67.5 kg of the solid fraction. The liquid portion is separated in a centrifuge, separating 31 kg of fat and 98.5 kg of liquid. The isolated liquid is concentrated, filtered to obtain 67.2 kg of a light yellow extract, which does not have the smell of lamb, which has a good taste and aroma. After further conceptualizing this extract and spray-drying the vacuum drying from the frozen state, a highly concentrated food additive is obtained which has a very good taste. The solid fraction consists of defatted and shredded meat that does not smell like lamb, has a good elastic texture and creates a sensation in the mouth, making it a suitable raw material for cooking minced schnitzels, croquet. and stuffed balls. Impregnated fat can be used as a good quality edible fat with a milky flavor. Example 5. 10 kg of pork were crushed, bone residues were removed, yielding 9.36 kg of slurry-like pulp. The pulp is mixed with the same amount of water with stirring, adding 10% hydrochloric acid to pH 4.5. The mixture is then stirred at 45 ° C for 1 hour to effect the initial autolysis of proteins, after which hydrochloric acid is added to a pH of 2.8 and the mixture is boiled at 90-95 ° C for about 20 minutes. The pH is then adjusted to 6.8 by adding alkali and the pulp is divided into 4.25 kg of the solid fraction and a liquid portion containing 3.3 J kg of fat and 5.8 kg of liquid. The separated liquid is concentrated and filtered, yielding 3.78 kg of light yellow extract having good taste. The extract is dried by vacuum drying from the frozen state to obtain a highly concentrated nutritional supplement of good quality and taste. Selected fat is purified and cooled to obtain high quality lard and lard, which can be used as edible fat. The selected solid fraction has an elastic texture that is free of fat, and can be used in the form of high quality roasted or boiled meat for the preparation of schnitzels and croquettes. Example 6 33 kg of krill are placed in an apparatus for removing the carapace, resulting in 28 kg of slurry-like pulp. The pulp is mixed with the same amount of water and with stirring, 10% hydrochloric acid is added to a pH of 4.5. Then the pulp is stirred at 40 ° C for 30 minutes, carried out. autolysis of proteins, after which additional hydrochloric acid is added to pH 3. Then the pulp is boiled at 85-90 ° C for about 10 minutes and the pH is adjusted to 6.5 by the addition of caustic soda. The pulp is divided into 17 kg of the solid fraction and 29.8 kg of the liquid part by centrifugation. The liquid portion is concentrated and filtered to obtain 14.8 kg of an extract having a good taste and a violet-brown color. This extract has a taste and aroma resembling the taste and aroma of an extract obtained from giant clams, and is an amino acid liquid with a good taste. After vacuum-drying of the extract, a dark-rich, highly concentrated food additive with good taste is obtained. The selected solid fraction has an elastic texture resembling a powdered fish, and its taste and aroma resemble the taste and flavor of a mixture of lobsters and giant mollusks. The separated shell is mixed into the raw materials to make rice crockers or fish pastes, the latter having good taste. Example 7. 250 kg of mackerel without heads and inside are placed in a crushing crusher, bones and skin are removed in a separator, giving 175 kg of ground fish, to which 80 kg of water is added. . The mixture is stirred in a mixer with the addition of 10% hydrochloric acid, pH adjusted to 4. Then the pulp is stirred at 40 ° C for 30 minutes to perform the initial autolysis of proteins and then hydrochloric acid is added to a pH of 2.5, after which the pulp boil at 90-95 ° C for 20 minutes and adjust the pH to 6.8 by the addition of alkali. Then the pulp is divided into 75.3 kg of the solid fraction and the liquid part by centrifugation, the liquid part consisting of 26.5 kg of fat and 93.5 kg of liquid. The liquid is concentrated, filtered, yielding 65.2 kg of a yellowish brown extract having a good taste without fishy smell. The extract is concentrated and dried from the frozen state using vacuum drying to obtain a highly concentrated nutritional supplement with good taste. The separated solid fraction, free from fat, has a texture resembling powdered fish, but without a fishy smell. By mixing this fraction with flour or crushed raw fish, raw materials are prepared for the preparation of fried fish pastes or dumplings. Selected fat after cleaning is used in the form of fish oil. Example 8. 150 kg of solid purple mussels with a hard shell are processed in an apparatus with 6 mm diameter through-holes for removal5; fibrous substances and other residues and release of 138 kg of slurry-like pulp. Next, the pulp is stirred in a mixer with the addition of 10% hydrochloric acid to pH 4.5, after which the pulp is stirred at 40 ° C for 30 minutes to carry out the initial protein decomposition. The pH of the pulp was adjusted to 3 with hydrochloric acid and boiled at 85-90 ° C for 10 minutes. By adding from base to pH 6.5 alkali, the pulp is divided into 57.6 kg of the liquid portion and 45.2 of the solid fraction by centrifugation. The separated liquid is concentrated, the mixture is triturated to obtain 38.5 kg of an extract having a good taste. The extract is concentrated and dried from the frozen state by vacuum drying to obtain a highly concentrated additive with good taste.
权利要求:
Claims (1) [1] The invention is based on a method for preparing food additives: of a provenance, including purification of feedstock, autolysis, hydrolysis of the resulting suspension, neutralization of the · hydrolyzate, followed by filtration, purification and drying, characterized in that, in order to improve the palatability of the additives obtained, before autolysis the feedstock is crushed to form a pulp, it is treated with acid to a pH of 4-5 and incubated for 0.5-1 h, and before hydrolysis, the resulting suspension is treated with acid to reduce the value pH equal to 2-3, while the hydrolysis of the suspension is within 0.5-1 hours
类似技术:
公开号 | 公开日 | 专利标题 SU708986A3|1980-01-05|Method of producing food additives of animal origin US5384149A|1995-01-24|Integrated process for producing meat protein, broth, myoglobin pigment, fat and bone meal EP0419529B1|1994-04-20|Improvements in and relating to protein products Finch et al.1970|Fish protein for human foods US3870808A|1975-03-11|Method of producing a meat simulating textured food product US5532007A|1996-07-02|Method for production of a meat hydrolyzate US3879370A|1975-04-22|Fish product prepared by decolorizing fish with alkaline hydroperoxide and then deodorizing by isopropanol extraction US4986998A|1991-01-22|Process for manufacturing dehydrated flavoring from livestock blood CN1586289A|2005-03-02|Method for producing chicken bouillon seasoning containing meat and fish materials and its prdouct Flick et al.1990|Processing finfish US5676986A|1997-10-14|Food products made from protease enzyme containing fish, methods of making same, and methods to inactivate protease enzyme in fish Kristbergsson et al.2007|Utilization of by-products in the fish industry SU1153866A1|1985-05-07|Mince meat for producing sausage and canned food US5518741A|1996-05-21|Product and process for the utilization of enzyme and muscle from fish containing proteolytic enzymes Kristinsson et al.2007|Chemical processing methods for protein recovery from marine by-products and underutilized fish species Mackie1994|Fish protein JP2000060496A|2000-02-29|Production of fish bone powder RU2390252C1|2010-05-27|Method of producing protein additive from animal-origin raw materials RU2007926C1|1994-02-28|Method for processing collagen-containing animal tissues into collagen fiber SU1212314A3|1986-02-15|Method of producing structurized foodstuff from meat of water animals USRE22865E|1947-04-08|Process of making a food product RU2197836C2|2003-02-10|Method of producing fish feed meal KR840000810B1|1984-06-15|Method for manufacturing crill products GB2257891A|1993-01-27|Pre-dusting of protein products with collagen fibres SU1253578A1|1986-08-30|Method of producing hydrolysate from fat fish raw material
同族专利:
公开号 | 公开日 JPS5546698B2|1980-11-26| DE2621464A1|1976-11-25| JPS51136865A|1976-11-26| CA1066944A|1979-11-27| DE2621464C3|1984-10-18| US3989847A|1976-11-02| FR2311504A1|1976-12-17| DE2621464B2|1978-10-19| AU1365676A|1977-11-17| GB1531293A|1978-11-08|
引用文献:
公开号 | 申请日 | 公开日 | 申请人 | 专利标题 US3113030A|1960-08-19|1963-12-03|Brody Julius|Method of preparing a liquid meat product| US3692538A|1970-07-14|1972-09-19|Mayer & Co Inc O|Method of preparing meaty-flavored protein hydrolyzates from meat carcass components| DE2129168B1|1971-06-11|1973-05-30|Dragoco Spezialfabnk Konz Riech u Aromastoffe Gerberding & Co GmbH, 3450 Holzmmden|Process for the preparation of concentrated meat-based aqueous flavors| JPS50157566A|1974-06-13|1975-12-19|US4294856A|1977-01-04|1981-10-13|Tokai Regional Fisheries Research Laboratory|Process for manufacture of artificial milk replacer for raising infant pigs and other infant animals| US4399152A|1980-04-03|1983-08-16|Duphar International B.V.|Substituted benzoyl ureas as insecticides| CH647654A5|1980-05-14|1985-02-15|Knorr Naehrmittel Ag|METHOD FOR PRODUCING AROMA CONCENTRATES FROM VEGETABLE AND / OR ANIMAL SUBSTANCES.| KR930000828B1|1986-01-17|1993-02-06|미즈자와카가꾸 코오교오 가부시기가이샤|Process for the preparation of oyster extracts| JPH0574334B2|1990-07-24|1993-10-18|Mutsumi Shoji| US20030124239A1|1996-12-21|2003-07-03|Kelleher Stephen D.|Water soluble animal muscle protein product| US6451975B1|1996-12-21|2002-09-17|Advanced Protein Technologies, Inc.|Protein composition and process for isolating a protein composition from a muscle source| KR20020050397A|2000-12-21|2002-06-27|이정우|Process for isolation of a protein from animal organic substance and stabilization of the protein| US20060204639A1|2003-12-16|2006-09-14|Kelleher Stephen D|Process for reducing oil and fat content in cooked potato| US20060210680A1|2003-12-16|2006-09-21|Kelleher Stephen D|Process for reducing oil and fat content in cooked potato| US6855364B2|2002-09-24|2005-02-15|Proteus Industries, Inc|Process for retaining moisture in cooked animal muscle| US7160567B2|2002-09-24|2007-01-09|Proteus Industries, Inc.|Process for retaining moisture in cooked food with a peptide| US7163707B2|2002-09-24|2007-01-16|Proteus Industries, Inc.|Food product and process for reducing oil and fat content in cooked food| US20050129815A1|2003-09-05|2005-06-16|Kelleher Stephen D.|Process for destroying bacteria or controlling bacteria growth in a substrate| US20050255228A1|2003-04-23|2005-11-17|Kellher Stephen D|Process for controlling protein to salt ratio in animal muscle protein composition and protein composition| CA2661722C|2003-04-23|2012-06-26|Proteus Industries, Inc.|Low cholesterol, functional, animal muscle protein composition and process| US20050233060A1|2003-04-23|2005-10-20|Kelleher Stephen D|Functional animal muscle protein concentrate composition and process| WO2006121803A1|2005-05-05|2006-11-16|Sensient Flavors Inc.|Production of beta-glucans and mannans| US20070259093A1|2006-05-05|2007-11-08|Williamson Peter J|Process for thickening food having reduced oil and fat content| US10736339B2|2013-10-04|2020-08-11|Proteus Industries, Inc.|Functional protein derived from animal muscle tissue or mechanically deboned meat and method for making the same| US10470479B2|2013-10-04|2019-11-12|Proteus Industries, Inc.|Functional protein derived from animal muscle tissue or mechanically deboned meat and method for making the same|
法律状态:
优先权:
[返回顶部]
申请号 | 申请日 | 专利标题 JP6007975A|JPS5546698B2|1975-05-20|1975-05-20| 相关专利
Sulfonates, polymers, resist compositions and patterning process
Washing machine
Washing machine
Device for fixture finishing and tension adjusting of membrane
Structure for Equipping Band in a Plane Cathode Ray Tube
Process for preparation of 7 alpha-carboxyl 9, 11-epoxy steroids and intermediates useful therein an
国家/地区
|