Food or edible material: processes – compositions – and products – Fermentation processes – Material is mammal or fowl derived
Patent
1994-12-08
1996-07-02
Ozaja, Donald E.
Food or edible material: processes, compositions, and products
Fermentation processes
Material is mammal or fowl derived
426 59, 426656, A23L 131, A23J 102, A23J 300
Patent
active
055320074
DESCRIPTION:
BRIEF SUMMARY
CROSS-REFERENCE TO RELATED APPLICATIONS
This application is a continuation of PCT/DK93/00215 filed Jun. 30, 1993, which is incorporated herein by reference.
Hydrolysis of meat in order to manufacture a meat hydrolyzate useable as a food flavoring agent, which can be added to e.g. soup concentrates is an old art. Reference can be made to Japanese patent no. 72-13092 and to "AMPC Product Applications Summary", published by American Meat Protein Corporation, 2325 North Loop Drive, Ames, Iowa 50010, U.S.A.
One of the problems encountered in this area is the organoleptic properties of the meat hydrolyzate, which is open to improvement. Reference can be made to Meat Science 11 (1984) 227-238 (O'Meara & Munro: Effects of reaction variables on the hydrolysis of lean beef tissue by Alcalase.RTM.). This reference describes a process for production of a beef meat hydrolyzate, which, however, exhibits an unagreeable degree of bitterness. Documentation will be presented later in this specification. Also, treatment of meat with proteases comprising both endo- and exo-activities belong to the prior art; these meat hydrolyzates also exhibit unsatisfactory organoleptic properties.
Thus, the purpose of the invention is the provision of a method for production of a meat hydrolyzate, which exhibits better organoleptic properties than the hitherto known meat hydrolyzates.
Now, surprisingly it has been found that the purpose of the invention is fulfilled, if raw meat is treated in a specified manner with a special combination of proteases, more precisely stated if raw meat is treated with more than one protease, and if, predominantly, preferably exclusively endo-activities are present during the hydrolysis.
Thus, the method according to the invention for production of a meat hydrolyzate is characterized by the fact that
a) raw meat is mechanically pretreated,
b) water is added in an amount which makes the mixture of the mechanically pretreated meat and water stirrable and treatable in a centrifuge,
c) pH is adjusted to a value between 5.5 and 7.5,
d) a neutral protease producible by means of a Bacillus strain and an alkaline protease producible by means of a Bacilllus strain is added in a proportion, which will result in a final meat hydrolyzate with a bitterness below the threshold value for bitterness, and a hydrolysis is carried out to a DH between 3 and 20%,
e) the proteases in the hydrolyzed mixture are inactivated by heating, whereby the temperature during the steps a) to d) inclusive does not exceed 70.degree. C., and
f) the inactivated mixture from step e) is converted to a fat free meat hydrolyzate.
Surprisingly it has been found that the meat hydrolyzate producible by means of the method according to the invention exhibits extremely good organoleptic properties, which makes the meat hydrolyzate very well suited as flavoring additive to soup concentrates.
In this specification with claims raw meat is defined as meat which is not heat treated to above the denaturation temperature for the proteins of the meat, which is around 70.degree. C., preferably not above 55.degree. C. It is described that raw meat has little odor and only a blood like taste, whereas cooking develops its flavor (vide e.g. J. Agric. Food Chem. 1991, 39, page 344). Thus, contrary to prior art knowledge, the meat to be used in the method according to the invention is raw and not cooked, and even so, excellent organoleptic properties of the resulting meat hydrolyzate is developed. If a heat treatment is carried out before the hydrolysis it has been found that contrary to what should be expected the organoleptic properties of the resulting meat hydrolyzate is unsatisfactory. Also, by meat in this specification, we understand all kinds of animal muscle protein from any animal source. The animal can belong to the cattle or poultry species, and for instance the animals can be cows, pigs, sheep, turkeys, chicken or hens.
The raw meat can originally (i.e. before step a)) be present as meat lumps or bones with meat attached to it. If the raw meat is present
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patent: 5077062 (1991-12-01), Ernster
Nielsen Per M.
Olsen Hans S.
Pedersen Hanne H.
Koh Choon P.
Lambiris Elias J.
Novo Nordisk A S
Ozaja Donald E.
Zelson Steve T.
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