EP3518686A1 - Procédé de production d'un hydrolysat de protéines animales, hydrolysats de protéines animales et leurs utilisations - Google Patents
Procédé de production d'un hydrolysat de protéines animales, hydrolysats de protéines animales et leurs utilisationsInfo
- Publication number
- EP3518686A1 EP3518686A1 EP17854272.6A EP17854272A EP3518686A1 EP 3518686 A1 EP3518686 A1 EP 3518686A1 EP 17854272 A EP17854272 A EP 17854272A EP 3518686 A1 EP3518686 A1 EP 3518686A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- fact
- broth
- animal protein
- protein
- acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- 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
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
-
- 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
- A23J3/04—Animal proteins
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- 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
- A23J1/02—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from meat
-
- 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
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
Definitions
- the invention relates to a process for producing an animal protein hydrolysates using following steps: (a) subjecting raw material to the pasteurization process, by means of a thread system with controlled temperature and speeds; (b) performing an enzymatic digestion with proportions of 1.5:3,000 to 3.0:3,000 (enzyme:raw material); (c) filtering the resulting mixture of enzymatic digestion; (d) correcting pH of broth with the addition of acid and incorporation of an antifoaming agent; (e) performing an initial centrifugation to separate the liquid and solid phases, followed by flotation with aeration and / or a second centrifugation after the disposal of the solid phase; (f) concentrating broth upon controlled temperature, vacuum and °Brix; (g) performing acid hydrolysis with addition of hydrochloric acid (HC1), and the neutralization with potassium hydroxide (KOH); (h) cooling protein hydrolysate, optionally with the correction of °Brix with the potassium hydroxide (KC1) that was internally generated by the process
- the protein hydrolysis consists of processing the mixture of meat, water, and proteolytic enzymes.
- the proteolytic enzymes are used to extract proteins from meat, separating and removing the lipids and other undesirable materials, forming a uniform protein material with low fat content. This process releases peptides and amino acids, which contributes to the stronger flavor and taste of meat.
- the meat protein hydrolysates are used to change food functional properties and as a source of small peptides and amino acids in dietary foods. These hydrolysates can be incorporated into several products, as balanced formulations for athletes, weight loss diets, and used for animal feeding, such as pigs and calves, and as protein supplement for animal feed. In human food, meat protein hydrolysates serve as supplement in biscuits and products like hamburger, chicken nuggets, and others. Also, they can be used in food diet for people with digestion or low protein-adsorption problems, by virtue of its high digestibility and the essential amino acids.
- the protein hydrolysates usually have a bitter taste, resulting from the release of hydrophobic amino acids that are within the protein.
- oils used for seasoning food there are chemical seasonings such as sodium glutamate or sodium inosinate and natural seasonings mainly produced from animals or plants.
- natural seasonings comprise extract seasonings and amino acid seasonings.
- Extract seasonings are produced from condensed extracts of stock farm products, vegetables, marine products, and the like.
- Amino acid seasonings are protein hydrolysates produced by decomposing protein into amino acids.
- HVP Hydrochloric Acid
- HAP Hydrochloric Acid
- the raw materials of HVP and HAP are vegetable protein of defatted soybeans and animal protein such as protein of fish or bone residues remaining after taking meat, respectively.
- HVP and HAP which are produced by decomposition with hydrochloric acid, enable high decomposition at a low cost and have strong umami.
- reactions of hydrochloric acid with fat components can generate toxic chlorohydrin or mutagenic compounds and causes safety concerns.
- enzymatic digestions which use enzymes to decompose protein instead of hydrochloric acid, provide safe seasoning.
- appropriate seasonings are not available, because of the bitter taste caused by generation of peptides.
- High decomposition with enzymatic digestions entails technical difficulties and requires a large amount of enzyme, which often leads to poor costs performance.
- an amination ratio is one of the indicators which show a decomposition rate of protein, and a higher amination ratio means that the decomposition has proceeded.
- An amination ratio (%) is expressed in the following equation:
- Japanese Patent No. 2960864 describes a seasoning produced by dissolving and recovering muscular protein from bone or the like with enzymes, followed by mixing the resultant with rice malt. This technique is effective for elevating a nitrogen utilization ratio.
- a large amount of salt added to prevent putrefaction hinders enzymatic activity, which consequently extends the time for decomposition and fermentation.
- the amination ratio is only 33.0% which is problematically low.
- muscle protein the protein forming muscle fibers, such as actomyosin, miogen, and globulin
- structural protein the protein forming connective tissues, such as collagen and elastin
- Muscular protein is partially soluble in water or salt solution and solidifies by heating.
- collagen which is a main component of structural protein, is insoluble in water, but thermally decomposed by heating into gelatin and dissolves.
- Japanese patent JP 5-84050 discloses a method of preparing a seasoning by decomposing gelatin with enzymes and separating it with a membrane.
- European patent application EP 2.612.558 shows the production of fat, protein hydrolysate and minerals from animal raw material by the thermolysis, comprises: (a) optionally crushing the raw material and mixing with water; (b) heating the mixture in an autoclave and hydrolyzing for 0.5-2 hours; (c) separating the resulting three-phase system comprising of a liquid fatty phase, an aqueous protein hydrolysate phase and sediment into the phases; (d) optionally subjecting the aqueous protein hydrolysate phase to ultrafiltration to separate amino acids and peptides, water soluble, having molecular weight of more than 20 kDa; and (e) optionally concentrating and/or drying aqueous protein hydrolysate phase.
- Japanese patent JPH 6105665 discloses a process to produce a hydrolyzed seasoning having high tastiness without containing an unfavorable chlorinated compound such as dichloropropanol (DCP) or monochloropropandiol (MCP).
- DCP dichloropropanol
- MCP monochloropropandiol
- the hydrolysate having high tasting power can be obtained by supplementing the insufficient hydrolytic ratio according to the hydrolysis with the hydrochloric acid and a proteolytic enzyme in combination.
- Korean patent application KR 101052337 describes a method for producing a meat extraction seasoning solution and/ or meat extracted seasoning and a producing method of powder condiment and/ or seasoning with meat taste.
- a producing method of a meat extraction seasoning solution comprises the following steps: (a) mixing 100 parts of water by weight, 40-60 parts of ground beef by weight, and 0.1- 1 parts of proteinase by weight; (b) hydrolyzing the mixture at 45 ⁇ 65°C for 1-5 hours at the pH of 6-9 for obtaining hydrolysate; (c) adding 20 ⁇ 40parts of soy sauce by weight into the hydrolysate, and (d) heating the mixture for 10-60 minutes at 80 ⁇ 1 10°C to obtain a first mixture; cooling the first mixture, and (e) adding 10-20 parts of salt by weight, 2- 12 parts of sugar by weight, 10-20 parts of seasoning powder by weight, and 5- 15 parts of rice concentrate; and (f) concentrating the mixture into the sweetness of 30-50 °Brix.
- Korean patent KR 870001618 proposes an animal protein hydrolysate prepared by the following steps: (a) washing 1 kg of cow bone with tap water, added in equal amount, of water, (b) autoclaving the mixture at 120°C for 20 min, cooling to 40°C, (c) adjusting with HC1 to pH 2.0, and (d) treating with 0.05% pepsin ( 10000 units/g) based on the substrate for 3 hours.
- the process for the production of a protein hydrolysate occurs through (a) selecting raw material which can be chicken meat, carcasses (bodies without head, wings, organs and legs) of chicken waste (adult chicken), carcasses of young chicken, bones remaining after the removal of chicken meat (chicken bones), and like; (b) pretreatment of the raw material, previously cut for extraction with water (average size of 3 mm to 10 mm); (c) extracting muscular protein and separating solid matter, adding 100 to 300 parts of water, by weight, to each 100 parts of chopped material, by weight, with agitation and, optionally, adding enzyme, with an alkali for decomposition of protein; (d) decomposition of muscular protein by centrifugation to separate oil and fat contents at 40 to 60°C; (d) production of a gelatin type extract; (e) preparation of the hydro lyzed seasoning; and (f) recovery ratio of protein.
- raw material which can be chicken meat, carcasses (bodies without head, wings, organs and legs) of chicken waste (adult chicken), carcasses
- the international publication WO 2004/021797 claims a method for recovering peptides/ amino acids and oil/ fat from one or more protein-containing raw materials characterized in that it comprises the following steps: (a) grinding the raw materials; (b) heating the ground raw materials to a temperature in the range of 40-62°C, preferably 45- 58°C; (c) optionally before and/or after the heating step, separating oil/ fat from the raw materials in order to obtain a first oil product; (d) adding water, the water having approximately the same or the same temperature as the raw materials, and wherein the pH of the water is adjusted by adding calcium; (e) hydrolysing the raw materials with endogenous enzymes in order to prepare a hydrolysate: (f) optionally during the hydrolysation step, adding a pH adjuster in order to maintain the desired pH value of the hydrolysate; (g) heating the hydrolysate to 75- 100°C, preferably 85-95°C; (h) removing large particles from the hydrolysate
- the international publication WO 98/27828 refers to a flavour enhancer which is low in monosodium glutamate, which is substantially free of 5'-IMP and 5'-GMP and which enhances both meat, vegetable and dairy flavours.
- this invention also relates to process for producing a soy protein hydrolysate, the process comprising the steps of: (i) forming an aqueous suspension of a soy protein containing starting material; (ii) heating said aqueous suspension for at least from about 1 minute to about 15 minutes at a temperature of from about 60°C to about 82°C; (iii) incubating said suspension with a protease mixture comprising endoprotease and exoprotease activity to obtain an amino acid level in the suspension of from about 20% to about 55%; and (iv) adjusting the pH and temperature of said suspension to inactivate said endoprotease and exoprotease and obtain said soy protein hydrolysate.
- the international publication WO 2015/ 170988 describes a method for the preparation of a protein hydrolysate comprising phospholipids and at least 6 w/w% cholesterol, the weight ratio between cholesterol and phospholipids being between 1 :0.5 and 1 :3, comprising the steps of: (a) providing animal tissue and/ or a combination thereof, (b) subjecting tissue to hydrolysis to obtain a protein hydrolysate, (c) subjecting protein hydrolysate to heat treatment (antimicrobial) and (d) drying antimicrobially treated protein hydrolysate.
- the Applicant developed an improved method and / or process for producing an animal protein hydrolysate resulting in a seasoning and/ or condiment product with physical and chemical characteristics that overcome the state of the art products.
- Figure 1 shows a flowchart of the process for producing an animal protein hydrolysate of the present invention.
- the invention relates to a process for producing an animal protein hydrolysates using following steps: (a) subjecting raw material to the pasteurization process, by means of a thread system with controlled temperature and speeds; (b) performing an enzymatic digestion with proportions of 1.5:3,000 to 3.0:3,000 (enzyme:raw material); (c) filtering the resulting mixture of enzymatic digestion; (d) correcting pH of broth with the addition of acid and incorporation of an antifoaming agent; (e) performing an initial centrifugation to separate the liquid and solid phases, followed by flotation with aeration and / or a second centrifugation after the disposal of the solid phase; (f) concentrating broth upon controlled temperature, vacuum and °Brix; (g) performing acid hydrolysis with addition of hydrochloric acid (HC1), and the neutralization with potassium hydroxide (KOH); (h) cooling protein hydrolysate, optionally with the correction of °Brix with the potassium hydroxide (KC1) that was internally generated by the
- the raw material in the process for producing an animal protein hydrolysates of the present invention, is previously collected, particularly from a meat source and is further stored at a temperature range between 0°C to 10°C to allow its efficient use in step (a) of the preparation of protein hydrolysate.
- step (a) of this process the pasteurization is performed at temperatures of about 65°C to 85°C and speeds around 10 rpm to 25 rpm.
- the said thread system comprises 4 threads operating at controlled speed from 20% to 90% using an inverter of system frequency, notably through a jacketed worn thread system, allowing the injection of vapor.
- a quantity of about 10% to 20% of water volume for example, 300 liters to 600 liters of water
- the remaining water is added later to buffer tank to facilitate the deagglomeration and the decompaction of raw material. Consequently, the raw material is directed to a stainless steel tank containing a load cell and then water is added in the proportion of 1 : 1 (raw material:water).
- the step (b) of enzymatic digestion is performed with proteolytic enzymes in digesters and jacketed stainless steel tanks for about 1 to 2 hours, at temperatures of about 53°C to 72°C.
- the filtration step (c) can be performed with static, rotary sieves and / or a percolator.
- step (d) the pH of the broth obtained is corrected to a range of 5.4 to 5.6 by adding acid, preferably phosphoric acid 85% and the incorporation of about 0.01% to 0.05% of an antifoaming agent, particularly the dimethylsiloxane emulsion under agitation of approximately 25 to 35 rpm and temperature from 85°C to 95°C.
- acid preferably phosphoric acid 85%
- an antifoaming agent particularly the dimethylsiloxane emulsion under agitation of approximately 25 to 35 rpm and temperature from 85°C to 95°C.
- step (e) the broth is initially centrifuged in a decanter to separate the liquid phase, and after the disposal of solids, the liquid phase is stored in stainless steel tanks to go subsequently thorough a flotation process or a second centrifugation in order to separate the fat and lees (the solid part of low density).
- the flotation process is preferably performed for around 10-25 minutes with aeration by injection of microbubbles with pressure of 5- 10 bar, using a cavitation pump with speeds of 1,600 L/h to 3,000 L/h. Then, the limpid and transparent liquid is placed in the plate centrifuge and stainless steel tank and subsequently in the vacuum concentrator.
- step (f) the broth is vacuum concentrated at a temperature from about 80°C to 95°C and 25 to 35 °Brix.
- step (g) the acid hydrolysis occurs, preferably with the addition of approximately 25% to 50% of hydrochloric acid (HC1) and maintained for 15 to 30 minutes at temperatures of 95°C to 125°C, wherein said broth is transferred to a vitrified reactor, with internal pressure of 1.2 to 2.5 bar.
- the broth is then neutralized by adding a base, preferably potassium hydroxide (KOH) in quantities of about 22% to 44%, maintaining the broth for approximately 10 to 25 minutes or until a pH of 6-7 is obtained.
- KOH potassium hydroxide
- step (h) The broth in step (h) is cooled down to a temperature of about 75°C to 90°C.
- the Brix is adjusted to values below 25 with the addition of the potassium chloride (KCL) that is generated in step (g) of neutralization.
- step (i) of the process using, preferably a shaft paddle mixer.
- Dextrin and anti-humectants are added to the liquid resulting from hydrolysis in the step of spray drying, and further mixed for about 20 minutes with agitation. Then, the mixture goes to a dryer with temperatures of 80°C to 99°C to yield a powder with ⁇ 2% humidity.
- the patent application refers to the animal protein hydrolysate obtained through the process of the present invention, wherein it shows characteristics such as protein content of about 14% to 18%; humidity content less than or equal to 2%; fat content less than or equal to 1%; potassium content of about 28% to 35%; and a final pH of 6.0 to 7.0.
- the present invention provides the uses and/ or applications of animal protein hydrolysate resulting from the process of this invention in the food industry, such as condiments, seasoning and / or powder meat flavors, particularly in the production of meat products or products in the form of sachet, preferably as a replacer of the table salt and/or decrease sodium content.
- animal protein hydrolysate resulting from the process of this invention in the food industry, such as condiments, seasoning and / or powder meat flavors, particularly in the production of meat products or products in the form of sachet, preferably as a replacer of the table salt and/or decrease sodium content.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seasonings (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Peptides Or Proteins (AREA)
Abstract
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BR102016022710-0A BR102016022710A2 (pt) | 2016-09-29 | 2016-09-29 | Processo de fabricação de um hidrolisado proteico animal, hidrolisado proteico animal e seus usos |
PCT/BR2017/050282 WO2018058218A1 (fr) | 2016-09-29 | 2017-09-27 | Procédé de production d'un hydrolysat de protéines animales, hydrolysats de protéines animales et leurs utilisations |
Publications (2)
Publication Number | Publication Date |
---|---|
EP3518686A1 true EP3518686A1 (fr) | 2019-08-07 |
EP3518686A4 EP3518686A4 (fr) | 2020-04-01 |
Family
ID=61762337
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP17854272.6A Withdrawn EP3518686A4 (fr) | 2016-09-29 | 2017-09-27 | Procédé de production d'un hydrolysat de protéines animales, hydrolysats de protéines animales et leurs utilisations |
Country Status (6)
Country | Link |
---|---|
EP (1) | EP3518686A4 (fr) |
AR (1) | AR109731A1 (fr) |
BR (1) | BR102016022710A2 (fr) |
CL (1) | CL2019000809A1 (fr) |
WO (1) | WO2018058218A1 (fr) |
ZA (1) | ZA201902610B (fr) |
Family Cites Families (25)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2412265A1 (fr) * | 1977-12-20 | 1979-07-20 | Roehm Gmbh | Procede de traitement des dechets de sang, de corps d'animaux, d'os et de viande |
JPS5832038A (ja) | 1981-08-14 | 1983-02-24 | Hoya Corp | フオトエツチングマスク用無アルカリガラス |
JPS6212309A (ja) | 1985-07-08 | 1987-01-21 | 株式会社日立製作所 | ガス絶縁開閉装置 |
JPS62257360A (ja) * | 1986-04-29 | 1987-11-09 | Kazuharu Osajima | 低分子量ペプチドを主成分とする呈味物質の製法 |
DE3781254D1 (de) * | 1986-12-18 | 1992-09-24 | Eniricerche Spa | Verfahren zur herstellung von eiweisshydrolysaten, loeslich in einem saeuremilieu und die erhaltenen hydrolysate. |
US5180597A (en) * | 1991-01-14 | 1993-01-19 | Cpc International Inc. | Process for the production of hydrolyzed vegetable proteins using gaseous hydrochloric acid and the product therefrom |
JPH084472B2 (ja) | 1991-09-27 | 1996-01-24 | 大日本製糖株式会社 | 蛋白質加水分解物及びその製造法 |
JPH0638687A (ja) * | 1992-07-22 | 1994-02-15 | Takeda Chem Ind Ltd | 蛋白質加水分解物の製造法 |
JP2631200B2 (ja) | 1994-08-30 | 1997-07-16 | 徳島県 | 鶏骨ガラを原料とする醗酵調味料の製造方法 |
JP2960864B2 (ja) | 1995-02-10 | 1999-10-12 | 住友ゴム工業株式会社 | 自動二輪車用タイヤ |
EP0946107A1 (fr) | 1996-12-23 | 1999-10-06 | Dsm N.V. | Renfor ateur de gout |
BR0015587B1 (pt) * | 2000-10-30 | 2011-09-20 | processo para a produção de uma proteìna hidrolisada. | |
BR0105516A (pt) * | 2001-10-19 | 2003-08-26 | Roberto Rodrigues | Processo para fabrico de proteìna funcional de carne |
DK1545235T3 (da) | 2002-07-29 | 2014-01-27 | Zymtech Production As | Fremgangsmåde til fremstilling af peptider og aminosyrer fra proteinholdigt materiale af animalsk oprindelse |
RU2226841C1 (ru) * | 2002-09-24 | 2004-04-20 | Государственное образовательное учреждение Воронежская государственная технологическая академия | Способ получения белковой пищевой добавки |
MXPA06003039A (es) | 2003-09-19 | 2006-06-20 | Amino Japan Co Ltd | Proceso para producir hidrolizado de proteina e hidrolizado de proteina. |
US9034402B2 (en) * | 2007-04-16 | 2015-05-19 | Solae, Llc | Protein hydrolysate compositions having improved sensory characteristics and physical properties |
BRPI0800081A8 (pt) * | 2008-02-07 | 2016-06-28 | Sadia S A | Processo de obtenção de aromas utilizando um reator de hidrólise |
CL2009000292A1 (es) * | 2009-02-09 | 2009-08-21 | Ingenieria Ramfer Ltda | Proceso de produccion de solucion concentrada al 50 % acidulada y polvo seco de peptidos, a partir de productos y residuos proteicos de origen animal pesca y acuacultura. |
US9155323B2 (en) * | 2009-05-15 | 2015-10-13 | Siebte Pmi Verwaltungs Gmbh | Aqueous process for preparing protein isolate and hydrolyzed protein from an oilseed |
KR101052337B1 (ko) | 2011-03-21 | 2011-07-27 | (주)지앤에프 | 쇠고기 추출 조미액의 제조방법 및 쇠고기 맛 복합 조미분의 제조방법 |
EP2612558A1 (fr) | 2012-01-06 | 2013-07-10 | Saria Bio-Industries AG & Co. KG | Procédé de production de graisse, d'hydrolysat de protéines et de matières minérales à partir de matières brutes animales par thermolyse |
JP6306197B2 (ja) * | 2013-10-04 | 2018-04-04 | イノウェイ・カンパニー・リミテッド | 動物性タンパク加水分解物、その製造方法及びその用途 |
NL2012795B1 (en) | 2014-05-09 | 2016-02-24 | Sonac B V | Novel hydrolysate. |
BR102014018071B1 (pt) | 2014-07-23 | 2021-02-09 | Clóvis Benedito Luchese | processo de obtenção de hidrolisado proteico de carne de frango com baixo teor de sódio e hidrolisado proteico de carne de frango com baixo teor de sódio resultante |
-
2016
- 2016-09-29 BR BR102016022710-0A patent/BR102016022710A2/pt not_active Application Discontinuation
-
2017
- 2017-09-27 WO PCT/BR2017/050282 patent/WO2018058218A1/fr unknown
- 2017-09-27 AR ARP170102675A patent/AR109731A1/es unknown
- 2017-09-27 EP EP17854272.6A patent/EP3518686A4/fr not_active Withdrawn
-
2019
- 2019-03-27 CL CL2019000809A patent/CL2019000809A1/es unknown
- 2019-04-24 ZA ZA2019/02610A patent/ZA201902610B/en unknown
Also Published As
Publication number | Publication date |
---|---|
EP3518686A4 (fr) | 2020-04-01 |
AR109731A1 (es) | 2019-01-16 |
BR102016022710A2 (pt) | 2018-05-02 |
ZA201902610B (en) | 2019-12-18 |
WO2018058218A1 (fr) | 2018-04-05 |
CL2019000809A1 (es) | 2019-07-12 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6306197B2 (ja) | 動物性タンパク加水分解物、その製造方法及びその用途 | |
IL112640A (en) | Process for producing meat protein, broth, animal fat and bone meal, and meat muscle protein compositions prepared thereby | |
CN104768390A (zh) | 使用氯化钙提取制备豆类蛋白质产品("yp702") | |
WO2011108692A1 (fr) | Agent pour la prévention de l'atrophie musculaire | |
WO2007103785A2 (fr) | Compositions à base de protéines d'origine végétale | |
WO2015168113A1 (fr) | Compositions de protéine de petite taille de particule et procédés de préparation | |
US20090011083A1 (en) | Modified Vegetable Protein Having Low Levels of Phytic Acid, Isoflavones and Ash | |
Thorkelsson et al. | Mild processing techniques and development of functional marine protein and peptide ingredients | |
WO2020237983A1 (fr) | Substance saline à faible teneur en sodium contenant un polypeptide fonctionnel, son procédé de préparation et son utilisation | |
WO2009090970A1 (fr) | Agent protecteur de la fonction du foie | |
KR20060083452A (ko) | 단백질 가수분해물의 제조방법 및 단백질 가수분해물 | |
JP3067990B2 (ja) | 大豆蛋白質の製造方法 | |
JPWO2008007667A1 (ja) | チキンエキスおよびチキンエキスの製造方法 | |
EP3518686A1 (fr) | Procédé de production d'un hydrolysat de protéines animales, hydrolysats de protéines animales et leurs utilisations | |
Kristinsson et al. | Chemical processing methods for protein recovery from marine by-products and underutilized fish species | |
JP3416312B2 (ja) | 大豆蛋白質の製造法 | |
US20030022274A1 (en) | Partially hydrolysed protein nutrient supplement | |
Yin et al. | Comprehensive review: by-products from surimi production and better utilization | |
RU2390252C1 (ru) | Способ получения белковой добавки из сырья животного происхождения | |
CN102341001A (zh) | 苦味抑制剂 | |
JP3014575B2 (ja) | 呈味改良剤 | |
JPH0311752B2 (fr) | ||
CN108477583A (zh) | 一种鸡肉下脚料超声波处理辅助酶解的方法 | |
KR20120102600A (ko) | 지방 축적 억제제 | |
RU2366263C2 (ru) | Бульон с профилактическими свойствами, содержащий белковый гидролизат, и способ получения этого белкового гидролизата |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE INTERNATIONAL PUBLICATION HAS BEEN MADE |
|
PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE |
|
17P | Request for examination filed |
Effective date: 20190328 |
|
AK | Designated contracting states |
Kind code of ref document: A1 Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR |
|
AX | Request for extension of the european patent |
Extension state: BA ME |
|
DAV | Request for validation of the european patent (deleted) | ||
DAX | Request for extension of the european patent (deleted) | ||
A4 | Supplementary search report drawn up and despatched |
Effective date: 20200227 |
|
RIC1 | Information provided on ipc code assigned before grant |
Ipc: A23J 1/02 20060101ALI20200222BHEP Ipc: A23L 27/40 20160101ALI20200222BHEP Ipc: A23L 27/21 20160101ALI20200222BHEP Ipc: A23J 3/34 20060101AFI20200222BHEP Ipc: A23L 27/26 20160101ALI20200222BHEP Ipc: A23J 3/04 20060101ALI20200222BHEP |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN |
|
18D | Application deemed to be withdrawn |
Effective date: 20230401 |