Food or edible material: processes – compositions – and products – Fermentation processes
Patent
1987-04-29
1989-08-01
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
426 59, 426 63, 426657, 435 69, C12P 2106, A23J 102, A23J 104, A23L 131
Patent
active
048532312
ABSTRACT:
Tastable matters consisting mainly of low molecular weight peptides are obtained from raw material meats of fishes, shellfishes, birds, beasts or whales, by a method including a step of finely pulverizing the raw material meat followed by decomposing the pulverized meat with the autolyzing enzymes of the said meat material, a step of adding other protein-decomposing enzymes when the autolyzing reaction speed has reached the maximum value so that the protein-decomposition reactions by the added enzymes and the previous autolyzing enzymes may proceed simultaneously, and a step of deactivating the both enzymes followed by purification and concentration of the resulting low molecular peptide-containing tastable matter. In order to impove the quality of the tastable matter thus obtained, the reaction solution as obtained in the previous autolysis step and an amino acid are added to the concentrated low molecular peptide-containing solution and again reacted therebetween and then the enzymes used are deacrivated, or alternatively, an amino acid only is added to the freshly purified low molecular peptide-containing solution and reacted whereupon the solution is continuously stirred without the liquid temperature thereof being lowered. The tastable matters thus obtained have the native aroma and umami of the raw material meats.
REFERENCES:
patent: 3928630 (1975-12-01), Perini
patent: 3932671 (1976-01-01), Yokotsuka et al.
patent: 4452888 (1984-06-01), Yamazaki et al.
Osajima Katsuhiro
Osajima Kazuharu
Cintins Marianne
Giangiorgi R. A.
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