• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    A fish extract having a high nutritive value and being free of fish smell and bitterness is advantageously obtained when fish bodies are directly charged in a reaction vessel without subjecting them to the conventional cutting and slurrying treatments and are treated with two kinds of proteinases at different pH values of 9 to 10 and of 5 to 6 at 50 DEG to 60 DEG C.
    公开号:SU727109A3
    申请号:SU762342354
    申请日:1976-04-02
    公开日:1980-04-05
    发明作者:Икеда Изуми；Такасаки Такаси
    申请人:Тензен Сунсан Ко.,Лтд (Фирма)；
    IPC主号:
    专利说明:

    one
    H3o6: pej: eHHe refers to the technique of obtaining: Vi,: i :: - x proteins of high nutritional value and no fish smell, from the body of whole fish, such as scad, sardine, macroli, minta, ground beet, krill. These proteins are used as a food additive.
    A method is known for obtaining an extract from fish raw material by enzymatically treating it first with alkaline proteinase c. subsequent exposure, additional treatment with the enzyme preparation of the suspension obtained, exposure and separation to isolate the target product 1. According to a known method, liquid proteins (protein extract) are usually obtained by removing the viscera from fish that are raw materials, and carrying out the pretreatment cutting, grinding heads, bones and crush using cutting devices to the state of a pasty mass, which is a laborious process.
    Then the dough mass is destroyed and diluted with proteinase at pH 7.0. During grinding, autolytic activation is carried out.
    enzymes of the body of fish, oxidation and hydrolysis upon contact with ambient air. The destruction process is accelerated by proteinases added to the doughy mass of fish raw materials, the proteins being converted into free amino acids with a bitter taste, and the fats are broken down to low molecular weight fatty acids.
    acids with a strong odor.
    The obtained protein extract is not suitable for use as a food additive due to undesirable odor and bitter taste.
    In addition, the processes of cutting and grinding fish raw materials are costly.
    The purpose of the invention is to improve the quality of the protein extract, to ensure the process of obtaining the protein extract from mass commercial fish with a high yield of the target product.
    This goal is achieved by
    In the proposed method, unmilled fish raw materials are subjected to enzymatic treatment, while processing the raw material with alkaline proteinase is carried out at a pH of 9-10 and a temperature of 50-60 ° C, and the enzymatic
    The resulting suspension is treated with an acidic protease at the same temperature and pH 5-6, after which the suspension is heated to 90 ° C to deactivate the enzymes.
    The method is carried out as follows.
    Unground fish raw materials, for example whole fish of known nopiMic species (horse mackerel, sardine, mackerel, macroscale, pollock, green speck and krill) are loaded into a reaction vessel, the temperature is brought to 60 ° C to inactivate autolytic enzymes contained in the body of the fish and raw materials Alkaline proteinase (pH 9-10) is added. At this stage, the fish is mixed for 1 hour to react, the muscles swell, the body parts of the fish are divided into muscles and bones and the enzymes penetrate the texture of muscle proteins, which liquefy and ruin this is followed by proteases. Bacteria on the surface of the fish body are sterilized therewith; (bacteria spore-forming), as a result, putrefactive processes, in particular the formation of amino acids, giving the product a bitter taste are excluded.
    Then, the resulting suspension oOEJa-brewed enzyme preparation, which is used as an acidic proteinase at pH 5-6 and a temperature of 50-bOS, while the bodies of fish are transformed into a pasty mass, in which the proteases and fats are zanl one with another to form an emulsion the proteases are cleaved to the peptide stage, and the mass is separated into a layer of liquid proteins and a layer of fats with a fishy smell. Q
    Longer the suspension is heated to 90 - to deactivate the enzymes and stop the cleavage reaction.
    The resulting liquid is separated into fish oil, a water-soluble layer, and a solid phase containing bones and scales by separation. The solid residue is dried to obtain bone meal.
    fish oil is packaged for storage.
    The water-soluble layer, more precisely the protein, is filtered using a filter process. The resulting thermal denaturation and the pure liquid are subjected to vacuum concentration at a temperature not exceeding 70 ° C, obtaining a protein extract with a water content of not more than 50%, but mostly about 30%,
    The yield of protein extract can be increased if the original is boiled and dried before loading into the reaction vessel.
    Example 1.5 tons of mackerel is loaded with the same amount
    water in a reaction vessel with a stirrer and heating. The temperature is raised higher than 60 ° C. The raw material is kept for 15 minutes at this temperature, then the temperature is reduced to pH 9 and the proteinase is added to the mixture. The reaction is carried out at 60 ° C and pH 9 for 1 hour. The pH is then lowered to 5-6 and the acid-resistant proteinase is added, the reaction is carried out for 1 hour, and the mixture is divided into layers of brushes and scales, fat and extract. The mixture is separated by separation. Bones and scales are dried to obtain bone meal. The fat is processed to obtain a pure oil. The extract is filtered and distilled under reduced pressure to obtain a protein extract containing not more than 50% water.
    The yield of products depends on the type of fish, but in the main, the output of fish oil is 5-10%, bone meal 10-15%, protein extract 17%.
    The results of the analysis of mackerel extract are shown in the table.
    Example 2.5t krill caught in the Atlantic Ocean, loaded with the same amount of water in a reaction vessel with a stirrer and heated. The temperature is increased by more than BO-C and kept for 15 minutes after the cooling. The temperature is reduced to 50-60 ° C, the pH is adjusted to 9 and the protease is added. The reaction is carried out for 1 hour, then the pH is lowered to 5-6, the acid-resistant proteinase is added and the reaction is continued for another 1 hour to obtain a liquid mixture consisting of layers of fat, extract and undecomposed shells. This mixture is separated by separation.
    The unfolded layer of shells is dried to produce flour, the layer of fat is treated in accordance with
    by this technology. The extract layer was filtered and distilled under reduced pressure to obtain a protein extract containing less than 50% water. The yield of flour 10%, fat 5% and protein extract 30%.
    By repeating the process in the case of boiling and drying the krill, the fat yield is 5% and the extract yield is 90-100%.
    The yield of products is given as a percentage of the weight of the starting material (including the water content in the fish carcasses, but excluding the water mixed with the initial product to form the reaction mixture).
    The advantage of the proposed method in comparison with the known method is autolytic deactivation; enzyme when the temperature rises to 60 ° C and the decomposition of fish due to the action of the enzyme. The improved quality of the protein extract allows it to be used as food.
    权利要求:
    Claims (1)
    [1]
    1. US Patent No. 3857966, cl. 426-7, pub. 1974.
    类似技术:
    公开号 | 公开日 | 专利标题
    SU727109A3|1980-04-05|Method of producing protein extract from fish raw material
    US3260606A|1966-07-12|Enzymatic treatment of egg
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    JP4795426B2|2011-10-19|Fermented protein product
    JP3408958B2|2003-05-19|Composition containing useful substance derived from fish and shellfish and method for producing the useful substance
    US4176199A|1979-11-27|Extraction of protein from edible beef bones and product
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    JP2985953B2|1999-12-06|Water separation inhibitor for frozen foods
    US3901983A|1975-08-26|Process for making defatted peanut flour
    US3718479A|1973-02-27|Method for manufacture of processed foods from soybeans
    KR0172127B1|1999-02-18|Enzyme modified protein and a process for its preparation
    US1851253A|1932-03-29|Treating albuminoid substances
    JPH069472B2|1994-02-09|Cereals with reduced allergen and method for producing the same
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    JP2003000155A|2003-01-07|Method for producing enzymically treated fish meal and feed comprising enzymically treated fish meal formulated therein
    GB1585456A|1981-03-04|Soybean beverages
    NL2027086B1|2022-02-17|The method of producing soy protein | with low, stable content of protease inhibitors
    同族专利:
    公开号 | 公开日
    JPS537508B2|1978-03-18|
    US4036993A|1977-07-19|
    FR2308320B1|1981-04-30|
    NO142240B|1980-04-14|
    FR2308320A1|1976-11-19|
    NO142240C|1980-07-23|
    CA1068542A|1979-12-25|
    NO753131L|1976-10-26|
    JPS51125773A|1976-11-02|
    引用文献:
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    WO2016209104A1|2015-06-25|2016-12-29|Kotelkin Igor Mikhaylovich|Method and production line for the production of protein product from protein raw material|US2806790A|1954-05-07|1957-09-17|Robert H Bedford|Hydrolysis of fish materials|
    US3170794A|1962-05-08|1965-02-23|Reliance Chemicals Corp|Process for preparing deodorized fish protein|
    US3697285A|1969-10-10|1972-10-10|Rohm & Haas|Fish protein solubilization using alkaline bacterial protease|
    US3857966A|1973-08-16|1974-12-31|Gen Foods Corp|Process for bland, soluble protein|DE2705671C3|1977-02-11|1982-02-25|Fa. Carl Freudenberg, 6940 Weinheim|Process for processing skin waste|
    US4212889A|1978-05-18|1980-07-15|The De Laval Separator Company|Method for processing fish continuously and serially through a plurality of vessels|
    NO147625C|1980-05-14|1983-05-25|Mustad & Soen As|STIMULUS SOLUTION FOR USE IN FISHING OR FISHING|
    US4473589A|1981-04-22|1984-09-25|Freeman Leon D|Protein liquefication process and products|
    DE3378102D1|1982-06-16|1988-11-03|Taiyo Fishery Co Ltd|Method for the production of protein food products or protein food materials in paste state and method for the production of food products from these materials|
    JPH0114885B2|1983-03-04|1989-03-14|Nippon Butsusan Kk|
    US4820529A|1986-06-26|1989-04-11|Asahi Denka Kogyo Kabushiki Kaisha|Process for preparing pasty proteinous material or proteinous food from crustaceans|
    WO1988008675A1|1987-05-08|1988-11-17|Asahi Denka Kogyo Kabushiki Kaisha|Process for preparing pasty proteinous material or proteinous food from crustaceans|
    GB8702171D0|1987-01-31|1987-03-04|Gordon J J|Protein hydrolysates|
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    US6112699A|1994-02-28|2000-09-05|Biozyme Systems, Inc.|Euphausiid harvesting and processing method and apparatus|
    US6555155B2|1996-10-21|2003-04-29|Biozyme Systems, Inc.|Method and apparatus for harvesting, digestion and dehydrating of krill hydrolysates and co-drying and processing of such hydrolysates|
    JPH089923A|1994-06-29|1996-01-16|Ajinomoto Co Inc|Production of extract for food|
    EP0776356B1|1994-08-16|1999-06-30|Dr. Frische GmbH|Process for extracting native products which are not water-soluble from native substance mixtures by means of centrifugal force|
    WO2001080665A1|2000-04-26|2001-11-01|Land O'lakes, Inc.|A method of treating soy proteins and a soy protein product produced by this method|
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    US20040203134A1|2002-02-06|2004-10-14|Pyntikov Alexander V.|Complex technologies using enzymatic protein hydrolysate|
    US20040038391A1|2002-02-06|2004-02-26|Pyntikov Alexander V.|Amino acids factory|
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    DK175501B1|2002-12-02|2004-11-15|Green Earth|Plant and process for continuous hydrolysis of a proteinaceous animal or vegetable feedstock|
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    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    JP4959775A|JPS537508B2|1975-04-25|1975-04-25|
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