Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1987-09-16
1989-05-09
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 61, 426 62, 426 63, 426580, 426657, 426643, A23C 912
Patent
active
048288470
ABSTRACT:
A process for providing yield enhancement of canned tuna fish. A dry storage hydrolyzed caseinate product is firstly produced by firstly providing acid precipitated casein. The acid precipitated casein is agitated with hydroxide solution while maintaining the mixture substantially dry. The mixture is allowed to cool to ambient temperature and a dry enzyme is uniformly distributed therein in a ratio of at least 0.1% by weight. A broth is subsequently formed by dispersing the dry hydrolyzed caseinate in a 5-10% by weight aqueous dispersion. The dispersion is heated to a temperature in the range of approximately 160.degree. F. to 190.degree. F. and used to effect enhanced yield of precooked tuna fish to be subsequently canned.
REFERENCES:
patent: 2547136 (1951-04-01), Oberg et al.
patent: 3036918 (1962-05-01), Wingerd et al.
patent: 4600588 (1986-07-01), Ernster
Cintins Marianne
Kerry Foods, Inc.
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