Process for the production of highly concentrated extracts for f

Details Process for the production of highly concentrated extracts for f Process for the production of highly concentrated extracts for f

1995-12-11

1999-08-17

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

Material is mammal or fowl derived

426 55, 426492, 426650, 426655, 426657, A23L 131

Patent

active

059391111

ABSTRACT:
A process for producing a highly concentrated extract for food use which includes effecting molecular weight reduction (viscosity reduction) of a raw material extract using a proteolytic enzyme prior to its concentration, or effecting viscosity reduction of the extract by keeping it for a long period of time at a high temperature prior to its concentration or simultaneously carrying out the concentration step, and subsequently concentrating the treated extract to a predetermined concentration, the highly concentrated extract for food use being able to be distributed at ordinary temperature even in the absence of salt and have fluidity.

REFERENCES:
patent: 438333 (1890-10-01), Van Ruymbeke et al.
patent: 5468491 (1995-11-01), Targan
Masuda, Patent Abstracts of Japan, Abstracting 02-222641, Sep. 1990.
Shoji et al., Patent Abstracts of Japan, Abstracting 06-153863, Jun. 1994.
Shoji et al., Patent Abstracts of Japan, Abstracting 06-340484, Dec. 1994.

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