DK2334199T3 - Fremgangsmåde til reducering af flouridindholdet ved fremstillingen af proteinholdige koncentrater ud fra krill - Google Patents
Fremgangsmåde til reducering af flouridindholdet ved fremstillingen af proteinholdige koncentrater ud fra krill Download PDFInfo
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- DK2334199T3 DK2334199T3 DK09813288.9T DK09813288T DK2334199T3 DK 2334199 T3 DK2334199 T3 DK 2334199T3 DK 09813288 T DK09813288 T DK 09813288T DK 2334199 T3 DK2334199 T3 DK 2334199T3
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- krill
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J7/00—Phosphatide compositions for foodstuffs, e.g. lecithin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A61P3/02—Nutrients, e.g. vitamins, minerals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Claims (15)
1. Fremgangsmåde til Ijemelse af fluorin fra en fangst af krebsdyr, kendetegnet ved, at krebsdyrene, umiddelbart efter at de er kommet på land og ved en temperatur på ca. vandets omgivende temperatur, findeles i mindre partikler, og det findelte materiale tilsættes frisk vand og opvarmes til en temperatur, der er optimal til at tilsætte et proteolytisk enzym, eller en enzymsammensætning, og ved hvilken temperatur de(t) tilsatte enzym(er) ikke får lov til at virke i mere end 100 minutter, hvor det hydrolyserede materiale tilføres til en separationsindretning til fraseparering af faststoffer fra det forarbejdede materiale, og fluorindholdet af det tilbageværende proteinholdige materiale ved hjælp af denne fjernelse af faststoffraktionen reduceres med mindst 85%, hvor de tilsatte (eksogene) og naturlige (endogene) enzymer i det hydrolyserende findelte proteinholdige materiale deaktiveres inden, under eller efter fjernelsen af faststoffraktionen fra det enzymatisk forarbejdede materiale.
2. Fremgangsmåde ifølge krav 1, kendetegnet ved, at fangsten af krebsdyr har et højt indhold af polære lipider, såsom f.eks. phospholipider.
3. Fremgangsmåde ifølge krav 1 eller 2, kendetegnet ved, at krebsdyrene findeles i partikler med en størrelse på maks. 25 mm.
4. Fremgangsmåde ifølge et af kravene 1-3, kendetegnet ved, at det findelte krebsdyrmateriale tilsættes frisk vand i et forhold på 0,5 til 1,5 af krebsdyrmaterialets rå vægt.
5. Fremgangsmåde ifølge krav 1-4, kendetegnet ved, at temperaturen af vandet, der anvendes i det trin, hvor krebsdyrene findeles, ligger i området mellem -2 og +10°C, fortrinsvis omkring +0°C til +3°C.
6. Fremgangsmåde ifølge et af kravene 1-5, kendetegnet ved, at krebsdyrmaterialet findeles til en partikelstørrelse på 0,5-10 mm, mere fortrinsvis 1,0-8 mm.
7. Fremgangsmåde ifølge et af de foregående krav, kendetegnet ved, at tilsætningen af vandet efter findelingstrinnet udføres inden for 20 sekunder fra findelingstrinnet.
8. Fremgangsmåde ifølge et af de foregående krav, kendetegnet ved, at separationsindretningen betjenes ved hjælp af høje tyngdekraftmæssige separationskræfter, f.eks. en dekanter.
9. Fremgangsmåde ifølge et af de foregående krav, kendetegnet ved, at det proteolytiske enzym eller enzymsammensætningen optimeres for at undgå emulsion.
10. Fremgangsmåde ifølge et af de foregående krav, kendetegnet ved, at faststofferne frasepareres med en dekanter med høje G-kræfter, og lange klarings-/separationszoner, såsom en sedikanter, hvorved et langsomt afsættende og proteinholdigt materiale, som er rigt på phospholipider uden emulgering.
11. Fremgangsmåde ifølge et af de foregående krav, kendetegnet ved, at temperaturen af opvarmningstrinnet øges inden for sekunder, f.eks. 1-300 sekunder, mere foretrukket 1-100 sekunder, endnu mere foretrukket 1-60 sekunder, mest foretrukket 1-10 sekunder efter findelingstrinnet.
12. Fremgangsmåde ifølge et af de foregående krav, kendetegnet ved, at det tilsatte enzym eller enzymsammensætningen omfatter alkalase og/eller neutrase og/eller enzymer, der stammer fra mikroorganismer [Bacillus subtilis, Aspergillus niger, etc] eller plantearter.
13. Fremgangsmåde ifølge et af de foregående krav, kendetegnet ved, at enzymet deaktiveres inden for et tidsrum på 60 minutter, mest foretrukket inden for 45 minutter beregnet fra tilsætningen af enzymet/enzymerne.
14. Fremgangsmåde ifølge et af de foregående krav, kendetegnet ved, at enzymet/enzymerne deaktiveres ved at øge temperaturen, fortrinsvis ved at øge temperaturen til en temperatur på over 90°C, fortrinsvis 92 - 98°C, mest foretrukket 92 - 95°C.
15. Fremgangsmåde ifølge et af de foregående krav, kendetegnet ved, at krebsdyret er krill, mest foretrukket antarktisk krill.
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