Process for preparing pasty proteinous material or proteinous fo

Details Process for preparing pasty proteinous material or proteinous fo Process for preparing pasty proteinous material or proteinous fo

1987-06-22

1989-04-11

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

426643, 426657, A23J 104, A23L 1325

Patent

active

048205290

ABSTRACT:
According to the process of the present invention for preparing a pasty proteinous material or a proteinous food, crustaceans are boiled and milled under sufficient conditions for inactivating enzymes contained therein and then proteolytic enzyme(s) and/or micro-organism(s) are allowed to act thereon. Thus various protein sources including crustacean meat remaining in the trunks and carapaces, which have been disposed hitherto, can be efficiently utilized.

REFERENCES:
patent: 3249442 (1966-05-01), Keyes et al.
patent: 3256098 (1966-06-01), Ohtaki et al.
patent: 4036993 (1977-07-01), Ikeda et al.
patent: 4294856 (1981-10-01), Kinumaki et al.
Chemical Abstracts vol. 88, No. 17, Apr. 1978, (Columbus, Ohio, U.S.), see pg. 416, abstract 119596f, & JP, A, 77128259 (Nippon Suisan Kaisha, Ltd.) Oct. 27, 1977.
Chem. Abstract 93: 148442m.

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