WO1986004487A1 - Method for preparing protein hydrolisate appropriate for human consumption from waste and/or slaughter by-products, particularly heads, hocks, and skin of pigs - Google Patents

Method for preparing protein hydrolisate appropriate for human consumption from waste and/or slaughter by-products, particularly heads, hocks, and skin of pigs Download PDF

Info

Publication number
WO1986004487A1
WO1986004487A1 PCT/HU1986/000009 HU8600009W WO8604487A1 WO 1986004487 A1 WO1986004487 A1 WO 1986004487A1 HU 8600009 W HU8600009 W HU 8600009W WO 8604487 A1 WO8604487 A1 WO 8604487A1
Authority
WO
WIPO (PCT)
Prior art keywords
products
waste
slaughter
mixture
human consumption
Prior art date
Application number
PCT/HU1986/000009
Other languages
German (de)
French (fr)
Inventor
Valéria DUSCHANEK
Istvánné PICHLER
György SCHUBERT
István PÉCSI
Original Assignee
Karancs Husipari Szövetkezeti Közös Vállalat
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Karancs Husipari Szövetkezeti Közös Vállalat filed Critical Karancs Husipari Szövetkezeti Közös Vállalat
Publication of WO1986004487A1 publication Critical patent/WO1986004487A1/en

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
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/10—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like
    • 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
    • A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
    • A23J1/002—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from animal waste materials
    • 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
    • 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

Definitions

  • the invention relates to a process for the production of protein hydrolyzate suitable for human consumption from slaughterhouse waste and / or from slaughtering by-products, in particular from pig's head, pork knuckle and rinds.
  • a valuable food supplement with a relatively high protein content which can be used mainly in the meat industry, can be obtained by the method according to the invention.
  • US Pat. No. 3,097,014 describes a method for detaching meat residues from the bone using the enzyme papain.
  • As the base material chicken neck or chopped beef bones are used, which are heat-treated in water at 71-77 ° C in the presence of papain for one hour, then the temperature is raised to 99 ° C and held for 20 minutes. The hard components are then allowed to deposit.
  • the enzyme treatment was carried out in the presence of 1-5% sodium chloride at a temperature of 0-18 ° C. A homogeneous mass is obtained which forms the cohesive matrix of the meat products.
  • the meat preparation produced with the porridge produced in this way also contains protein-splitting enzymes, the presence of which in the product is found to be advantageous by the inventors.
  • bovine bones are made from papain-based proteolytic enzyme to hydrolyze by chopping the bones in water in the presence of papain for 4-6 hours at a temperature not exceeding 90 ° C boils, then the solid components and the fat are removed. In the end you win one Solution with a protein content of 4 - 7%. To facilitate the transfer of the proteins into solution, a maximum of 2% sodium chloride is also added to the system.
  • US Pat. No. 4,402,873 describes a process for working up pork bones that still result in meat from the slaughterhouse and that contains hydrolyzate with a protein content of 4-7% as a result.
  • the bones are treated in the presence of papain at 57-63 ° C in water, then the temperature is raised to 90 ° C.
  • the filtering and removal of the fat is carried out at 66 ° C.
  • the enzyme rapain 90L is used in an amount of 1% based on the weight of the bone.
  • the aim of the invention was to develop a method which, in addition to the known and also new requirements, is suitable and, compared to the known methods, is cheaper, more economical and more profitable for the production of protein hydrolyzate which can be used in the food industry, in particular in the meat industry.
  • pork heads, pork rinds and pork knuckles are produced in large quantities, some of which can only be brought onto the market in limited quantities, and some of their further processing is currently only partially resolved.
  • a major cause of this is there in the fact that an extraordinary amount of manual work is required to process the pig's head due to its structure.
  • the pig's head which is currently about 40% ready for processing, is pre-cooked after cleaning, then the pre-turned one
  • a new process for the processing of slaughter waste and / or slaughter by-products e.g. of pig's head, elaborated based on enzymatic digestion.
  • the end result is hydrolyzate containing meat and connective tissue proteins with a dry matter content of 10-35%.
  • the hydrolyzate obtained by this process can be used for the production of red goods, cold cuts and cheese products instead of the previously available emulsions and more successfully than these.
  • the starting material is expediently pre-treated in water of 0.8-2.2 times the amount and 90-98 ° C.
  • virher is not chopped or crushed. This has the advantage that the target product does not contain any micro-bone fragments.
  • it is not necessary to interpose a filtration step on the other hand, the product can be safely used as a matrix material in products from the meat industry.
  • the temperature of the mixture is expediently set to 50-65 ° C. by means of a temperature-controlled rotating apparatus equipped with stirring plates.
  • Subsequent neutral protease preferably Colorase N
  • an intensified enzyme treatment is carried out for 30-36 minutes by rotating at 12-17 revolutions / minute.
  • the solid phase is isolated from the mixture, then the temperature of the liquid phase is raised to 92-98 ° C. (practically almost to the boil) in order to inactivate the enzyme.
  • the fat floating on top is removed and filtered again using a filter with smaller holes. Finally the liquid phase is cooled, suitably to a temperature around 0 ° C.
  • the product produced in this way contains 10-35% dry matter, including hydrolyzed meat and connective tissue protein. For example, more than 50% of the original amount goes into solution.
  • the dry matter content of the hydrolyzate obtained is 33%.
  • the dry matter content of the hydrolyzate obtained is 31%.
  • 100 kg of turkey skin are preheated in 100 liters of water at 95 ° C for 1.5 hours, cooled to 58 ° C, then - based on the weight of the skin - treated with 0.3% neutral protease for 35 minutes delt.
  • the juice is then separated off, roughly filtered and finally cooled in the manner described in Example 1. After a few minutes of cooking, the juice can be used as a binding agent in meat products.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Method for preparing a protein hydrolysate appropriate for human consumption and having a high dry material content from waste and/or slaughter by-products, particularly heads, hocks and skin of pigs by using proteolytic enzymes. Said method is characterized substantially in that the waste and/or slaughter by-products are pre-cooked in water, the mixture is cooled and brought down to 50o-65oC, neutral protease is added to the mixture with a concentration comprised between 0.15 and 0.30%, and in that the mixture is subjected under storing to an enzymatic decomposition. The method enables to obtain a food complement with a relatively high protein content, mainly usable in butchery.

Description

VERFAHREN ZUR HERSTELLUNG VON FÜR DIE MENSCHLICHE ERNÄHRUNG GEEIGNETEM EIWEISSHYDROLYSAT AUS SCHLACHTABFÄLLEN UND/ODER AUS SCHLACHTNEBENPRODUKTEN, INSBESONDERE AUS SCHWEINSKOPF, SCHWEINSHAXE UND SCHWARTENMETHOD FOR THE PRODUCTION OF PROTEIN HYDROLYSATE SUITABLE FOR HUMAN NUTRITION FROM BATTLE WASTE AND / OR FROM SUB-BATTLE PRODUCTS, ESPECIALLY FROM PIG HEAD, PIG HAIR AND PIGS
Gegenstand der Erfindung ist ein Verfahren zur Herstellung von für die menschliche Ernährung geeignetem Eiweißhydrolysat aus Schlachtabfällen und/oder aus Schlachtnebenprodukten, insbesondere aus Schweinsköpf, Schweinshaxe und Schwarten. Durch das erfindungsgemäße Verfahren kann eine wertvolle, hauptsächlich in der Fleischindustrie verwendbare Lebensmittelergänzung mit relativ hohem Eiweißgehalt gewonnen werden.The invention relates to a process for the production of protein hydrolyzate suitable for human consumption from slaughterhouse waste and / or from slaughtering by-products, in particular from pig's head, pork knuckle and rinds. A valuable food supplement with a relatively high protein content, which can be used mainly in the meat industry, can be obtained by the method according to the invention.
Die Behandlung und gegebenenfalls die Aufarbeitung der Schlachtnebenprodukte und -abfälle zu einem wertvollen Produkt beschäftigt die Fachwelt schon seim langem. Die schon lange bekannte Aufarbeitung mit derThe treatment and, if necessary, the processing of slaughter by-products and waste into a valuable product has long been of interest to the professional world. The well-known workup with the
Hand - z.B. das Zerlegen des Schweinskopfes - ist einerseits schwere physische Arbeit, andererseits sehr zeiraufwendig, so wird diese Art der Aufarbeitung kaun nech angewandt.Hand - e.g. the cutting of the pig's head - on the one hand is hard physical work, on the other hand very time-consuming, so this type of processing is not used at all.
Zur Aufarbeitung dieser Nebenprodukte und Abfälle sind chemische, mit Säuren arbeitende Verfahren bekannt, welche - darüber hinaus, daß die saure Hydrolyse lang dauert - Produkte mit hohem Chemikaliengehalt hervorbringen. Die erhöhte Ionenkonzentration dieses Produktes ist aus ernährungstechnisch-gesundheitlichen Gründen nicht erwünscht.For the processing of these by-products and wastes, chemical processes which work with acids are known which, in addition to the fact that the acid hydrolysis takes a long time, produce products with a high chemical content. The increased ion concentration of this product is not desirable for nutritional reasons.
Zur Aufarbeitung der Schlachtnebenprodukte wurden zahlreiche Verfahren ausgearbeitet, die auf der Verwendung von proteolytischen Enzymen verschiedenen Ursprungs beruhen. Es wurden Versuche unter Verwendung von Enzymen pflanzlichen, tierischen und mikrobiellen Ursprungs durchgeführt, z.B. mit Papain, Fivin, Bromelin, Trypsin, Chymotrypsin oder Pankreatin.Numerous processes have been developed to process the slaughter by-products Use of proteolytic enzymes of various origins are based. Experiments have been carried out using enzymes of plant, animal and microbial origin, for example with papain, fivin, bromelin, trypsin, chymotrypsin or pancreatin.
In der US-PS Nr. 3 098014 wird ein Verfahren zum Ablösen von Fleischresten vom Knochen unter Anwendung des Enzyms Papain beschrieben. Als Grundmaterial werden Hühnerhals oder gehackte Rindsknochen verwendet, welche in Wasser bei 71 - 77 °C in Gegenwart von Papain eine Stunde lang wärmebehandelt werden, dann wird die Temperatur auf 99 ºC erhöht und 20 Minuten lang gehalten. Darauffolgend läßt man die harten Komponenten sich ablagern.US Pat. No. 3,097,014 describes a method for detaching meat residues from the bone using the enzyme papain. As the base material, chicken neck or chopped beef bones are used, which are heat-treated in water at 71-77 ° C in the presence of papain for one hour, then the temperature is raised to 99 ° C and held for 20 minutes. The hard components are then allowed to deposit.
Im Endergebnis wurden 46 % der eingeführten Schlachtabfälle zu Hydrolysat verarbeitet.In the end, 46% of imported slaughter waste was processed into hydrolyzate.
Gemäß der US-PS Nr. 3 276 880 wurde die Enzymbehandlung in Gegenwart von 1 - 5 % Natriumchlorid bei einer Temperatur von 0 - 18 °C durchgeführt. Man erhält eine homogene Masse, die die zusammenhaltende Matrix der Fleischerzeugnisse bildet. Das mit dem auf diese Weise hergestellten Brei erzeugte Fleischpräparat enthält auch eiweißspaltende Enzyme, deren Gegenwart im Produkt von den Erfindern als vorteilhaft befunden wird.According to US Pat. No. 3,276,880, the enzyme treatment was carried out in the presence of 1-5% sodium chloride at a temperature of 0-18 ° C. A homogeneous mass is obtained which forms the cohesive matrix of the meat products. The meat preparation produced with the porridge produced in this way also contains protein-splitting enzymes, the presence of which in the product is found to be advantageous by the inventors.
Gemäß der US-PS Nr. 4 175 199 wird aus Rinderknochen mittels eines auf Papain beruhenden proteolytischen Enzyms Hydrolysat hergestellt, indem man den gehackten Knochen in Gegenwart von Papain 4 - 6 Stunden lang bei einer Temperatur, die 90 °C nicht überschreitet, in Wasser kocht, dann die festen Komponenten und das Fett entfernt. Am Ende gewinnt man eine Lösung mit einem Eiweißgehalt von 4 - 7 %. Zum Zwecke des leichteren Überführens der Eiweiße in Lösung werden auch maximal 2 % Natriumchlorid in das System gegeben.According to U.S. Patent No. 4,175,199, bovine bones are made from papain-based proteolytic enzyme to hydrolyze by chopping the bones in water in the presence of papain for 4-6 hours at a temperature not exceeding 90 ° C boils, then the solid components and the fat are removed. In the end you win one Solution with a protein content of 4 - 7%. To facilitate the transfer of the proteins into solution, a maximum of 2% sodium chloride is also added to the system.
In der US-PS Nr. 4 402 873 wird ein Verfahren zur Aufarbeitung von im Schlachthof anfallenden, noch Fleischreste enthaltenden Schweinsknochen beschrieben, das Hydrolysat mit einem Eiweißgehalt von 4 - 7 % als Ergebnis aufweist. Die Knochen werden in Gegenwart von Papain bei 57 - 63 °C in Wasser behandelt, dann wird die Temperatur auf 90 °C erhöht. Das Filtern und Entfernen des Fettes wird bei 66 °C durchgeführt. Das Enzym rapain 90L wird auf das Gewicht des Knochens bezogen in einer Menge von 1 % verwendet.US Pat. No. 4,402,873 describes a process for working up pork bones that still result in meat from the slaughterhouse and that contains hydrolyzate with a protein content of 4-7% as a result. The bones are treated in the presence of papain at 57-63 ° C in water, then the temperature is raised to 90 ° C. The filtering and removal of the fat is carried out at 66 ° C. The enzyme rapain 90L is used in an amount of 1% based on the weight of the bone.
Ziel der Erfindung war die Erarbeitung eines Verfahrens, welches neben den bekannten auch neuen Anforderungen gerecht wird und im Vergleich zu den bekannten Verfahren billiger, wirtschaftlicher und ertragreicher zur Herstellung von in der Nahrungsmittelindustrie, besonders in der Fleischindustrie, verwendbarem Eiweißhydrolysat geeignet ist.The aim of the invention was to develop a method which, in addition to the known and also new requirements, is suitable and, compared to the known methods, is cheaper, more economical and more profitable for the production of protein hydrolyzate which can be used in the food industry, in particular in the meat industry.
Während der Fleischverarbeitung entstehen beispielsweise in großer Menge Schweinskopf, Schweineschwarte und Schweinshaxe, die teils nur in begrenzter Menge auf den Markt gebracht werden können, teils ist ihre Weiterverarbeitung gegenwärtig nur teilweise gelöst. Bei uns finden z.B. etwa 40 % der jährlich entstehenden mehreren Zehntausend Kilogramm Schweinskopf in Fleischprodukten mit Schweinskopf als Grundbestandteil Verwendung, zur Aufarbeitung der restlichen 60 % stand bis jetzt kein entsprechendes Verfahren zur Verfügung. Eine Hauptursache dafür besteht darin, daß für die Aufarbeitung des Schweinskopfes infolge seines Aufbaus außerordentlich viel Haniarbeit erforderlich ist. Die gegenwärtig etwa 40 % zur Verarbeitung gelangenden Schweinskopf werden nach iem Reinigen vorgekocht, dann werden aus dem vorgedrehtenDuring meat processing, for example, pork heads, pork rinds and pork knuckles are produced in large quantities, some of which can only be brought onto the market in limited quantities, and some of their further processing is currently only partially resolved. For example, we use about 40% of the tens of thousands of kilograms of pork's head that are produced annually in meat products with pork's head as a basic component, so far no corresponding process has been available to process the remaining 60%. A major cause of this is there in the fact that an extraordinary amount of manual work is required to process the pig's head due to its structure. The pig's head, which is currently about 40% ready for processing, is pre-cooked after cleaning, then the pre-turned one
Kopf die Knochen entfernt und die wertvolleren Fleischstücke ausgewählt. Dieser Vorgang ist zeitaufwendig und schwierig.Head the bones removed and the more valuable pieces of meat selected. This process is time consuming and difficult.
Es wurde ein neues Verfahren zur Aufarbeirung von Schlachtabfällen und/oder Schlachtnebenprodukten, z.B. von Schweinskopf, ausgearbeitet, das auf enzymatischer Verdauung basiert. Im Endergebnis erhält man Fleisch- und Bindegewebseiweiße enthaltendes Hydrolysat mit einem Trockenstoffgehalt von 10 - 35 % . Das durch dieses Verfahren gewonnene Hydrolysat kann zur Herstellung von Rotwaren, Aufschnitten und Näseprodukten anstelle der bisher zur Verfügung stehenden Emulsionen und erfolgreicher als diese verwender werden.A new process for the processing of slaughter waste and / or slaughter by-products, e.g. of pig's head, elaborated based on enzymatic digestion. The end result is hydrolyzate containing meat and connective tissue proteins with a dry matter content of 10-35%. The hydrolyzate obtained by this process can be used for the production of red goods, cold cuts and cheese products instead of the previously available emulsions and more successfully than these.
Während des erfindungsgemäßen Verfahrens wird das Ausgangsmaterial in Wasser von zweckmäßigerweise der 0,8 - 2,2-fachen Menge und 90 - 98 °C Vorgekecht. Im Gegensatz zu den bekannten Verfahren wird virher nicht zerhackt oder zerkleinert. Das hat den Vorteil, daß das Zielprodukt keine Mikro-Knochensplitter enthält. So ist es einerseits nicht notwendig, einen Filtrationsschritt zwischenzuschalten, andererseits ist das Produkt sicher als Matrixmaterial bei Produkten der Fleischindustrie verwendbar.During the process according to the invention, the starting material is expediently pre-treated in water of 0.8-2.2 times the amount and 90-98 ° C. In contrast to the known methods, virher is not chopped or crushed. This has the advantage that the target product does not contain any micro-bone fragments. On the one hand, it is not necessary to interpose a filtration step, on the other hand, the product can be safely used as a matrix material in products from the meat industry.
Mit Beendigung des Vorkochens wird die Cenperatur des Gemisches zweckmäßigerweise mittels einer temperierbaren, mit Rührplatten ausgestatteten Zrehapparatur auf 50 - 65 °C eingestellt. Darauffolgend wird in einer Konzentration von 0,15 - 0,30 % neutrale Protease, vorzugsweise Colorase N, hinzugegeben und 30 - 36 Minuten lang durch Drehen mit 12 - 17 Umdrehungen/Minute eine intensivierte Enzymbehandlung durchgeführt. Am Ende der Behandlung wird die feste Phase aus dem Gemisch isoliert, dann die Temperatur der flüssigen Phase auf 92 - 98 °C (praktisch fast bis zum Kochen) erhöht, um das Enzym zu inaktivieren. Nach dem Erwärmen wird das obenauf schwimmende Fett entfernt und erneut filtriert, wobei ein Filter mit kleineren Löchern verwendet wird. Schließlich wird die Flüssigphase abgekühlt, zweckmäßigerweise auf eine Temperatur um 0 ºC.When the pre-cooking is complete, the temperature of the mixture is expediently set to 50-65 ° C. by means of a temperature-controlled rotating apparatus equipped with stirring plates. Subsequent neutral protease, preferably Colorase N, is added at a concentration of 0.15-0.30% and an intensified enzyme treatment is carried out for 30-36 minutes by rotating at 12-17 revolutions / minute. At the end of the treatment, the solid phase is isolated from the mixture, then the temperature of the liquid phase is raised to 92-98 ° C. (practically almost to the boil) in order to inactivate the enzyme. After heating, the fat floating on top is removed and filtered again using a filter with smaller holes. Finally the liquid phase is cooled, suitably to a temperature around 0 ° C.
Das auf diese Weise hergestellte Produkt enthält 10 - 35 % Trockensubstanz, unter anderem hydrolysiertes Fleisch- und Bindegewebseiweiß. Z.B. gehen mehr als 50 % der Ausgangsmenge in Lësung.The product produced in this way contains 10-35% dry matter, including hydrolyzed meat and connective tissue protein. For example, more than 50% of the original amount goes into solution.
Der Eiweiß- und Kreatingehalt der Produkte der Fleischindustrie, die durch das erfindungsgemäße Verfahren hergestelltes Hydrolysat enthalten, erhöht sich, und außerdem werden diese Fleischprodukte reicher an allgemein wertvollen Stoffen. Die Verarbeitung des Hydrolysats bedeutet Auslösung des Fleischeiweißes; durch Verarbeitung in Produkten höherer Preislage kann die Wirksamkeit in großem Maße erhöht werden.The protein and creatine content of the products of the meat industry, which contain hydrolyzate produced by the process according to the invention, increases, and moreover these meat products become richer in generally valuable substances. Processing the hydrolyzate means releasing the meat protein; The effectiveness can be increased to a great extent by processing in products of a higher price range.
Das erfindungsgemäße Verfahren wird anhand der folgenden Beispiele erläutert, ohne daß der Schutzanspruch auf diese eingeschränkt wird. Beispiel 1The method according to the invention is illustrated by the following examples, without the claim to protection being restricted to these. example 1
100 kg Schweinskopf werden in 200 Liter Wasser 110 Minuten lang vorgekocht, dann wird das Gemisch auf 62 °C abgekühlt. Danach werden 0,25 % Colorase NEnzym zugegeben, und bei 62 °C wird 40 Minuten lang unter intensivem Rühren eine Enzymbehandlung durchgeführt. Nach dem Rühren werden die festen Stoffe herausfiltriert, dann wird die Flüssigphase auf 96 °C erwärmt. Das Fett wird durch Überlaufen entfernt, dann wird erneut filtriert und die Flüssigphase auf eine Temperatur um 0 ºC abgekühlt.100 kg of pork head are pre-cooked in 200 liters of water for 110 minutes, then the mixture is cooled to 62 ° C. Then 0.25% of colorase enzyme is added, and an enzyme treatment is carried out at 62 ° C. for 40 minutes with vigorous stirring. After stirring, the solids are filtered out, then the liquid phase is heated to 96 ° C. The fat is removed by overflow, then filtered again and the liquid phase cooled to a temperature around 0 ° C.
Der Trockensubstanzgehalt des erhaltenen Hydrolysates beträgt 33 %.The dry matter content of the hydrolyzate obtained is 33%.
Beispiel 2Example 2
200 kg Schweinshaxe werden in 200 Liter Wasser bei 97 °C vorgekocht, dann wird das Gemisch auf 56 °C abgekühlt, danach werden 0,50 kg (0,25 %) Colorase NEnzym zum Gemisch gegeben. Die Enzymbehandlung findet bei 56 ºC 45 Minuten lang statt, dann werden die Knochen und anderen festen Bestandteile entfernt, das Fett wird durch Überlaufen abgelassen, dann wird erneut filtriert. Schließlich wird auf die im Beispiel 1 beschriebene Weise abgekühlt.200 kg of pork knuckle are precooked in 200 liters of water at 97 ° C, then the mixture is cooled to 56 ° C, then 0.50 kg (0.25%) of Colorase NEzyme is added to the mixture. The enzyme treatment takes place at 56 ° C for 45 minutes, then the bones and other solid matter are removed, the fat is drained off, then filtered again. Finally, it is cooled in the manner described in Example 1.
Der Trockensubstanzgehalt des erhaltenen Hydrolysates beträgt 31 %.The dry matter content of the hydrolyzate obtained is 31%.
Beispiel 3Example 3
100 kg Putenhaut werden in 100 Liter Wasser 1,5 Stunden lang bei 95 °C vorgewärmt, auf 58 °C abgekühlt, dann wird - auf das Gewicht der Haut bezogen mit 0,3 % neutraler Protease 35 Minuten lang behan delt. Danach wird der Saft abgeschieden, grob filtriert und schließlich auf die im Beispiel 1 beschriebene Weise abgekühlt. Der Saft kann nach einigen Minuten Kochen als Bindemittel in Fleischprodukten verarbeitet werden. 100 kg of turkey skin are preheated in 100 liters of water at 95 ° C for 1.5 hours, cooled to 58 ° C, then - based on the weight of the skin - treated with 0.3% neutral protease for 35 minutes delt. The juice is then separated off, roughly filtered and finally cooled in the manner described in Example 1. After a few minutes of cooking, the juice can be used as a binding agent in meat products.

Claims

Patentansprüche Claims
1. Verfahren zur Herstellung von für die menschliche Ernährung geeignetem Eiweißhydrolysat mit hohem Trockensubstanzgehalt aus Schlachtabfällen und/oder aus Schlachtnebenprodukten, insbesondere aus Schweinskopf, Schweinshaxe und Schwarten, unter Verwendung von proteolytischen Enzymen, d a du r c h g e k e nn z e i c hn e t, daß die Schlachtabfälle und/oder -nebenprodukte mit Wasser vorgekocht werden, das Gemisch dann: auf 50 - 65 °C abgekühlt, neutrale Protease in einer Konzentration von 0,15 - 0,30 % zugegeben und unter Rühren einem enzymatischen Abbau unterworfen wird.1. A process for the preparation of protein hydrolyzate with a high dry matter content suitable for human consumption from slaughterhouse waste and / or from slaughterhouse by-products, in particular from pig's head, pork knuckle and rinds, using proteolytic enzymes, since you can see that the slaughterhouse waste and / or by-products are precooked with water, the mixture is then: cooled to 50-65 ° C., neutral protease is added in a concentration of 0.15-0.30% and is subjected to enzymatic degradation with stirring.
2. Verfahren nach Anspruch 1, d a dur c h g e k e nn z e i c hn e t, daß als Schlachtabfall und/oder Schlachtnebenprodukt vom Schwein stammendes Material und zum Vorkochen Wasser in einer 0,8 - 2,2-fachen Menge verwendet und bei 90 - 98 °C 60 - 150 Minuten lang vorgekocht wird, während der enzymatische Abbau in 30 - 60 Minuten stattfindet, darauffolgend die festen Komponenten entfernt werden, die Temperatur der flüssigen Phase auf 92 - 98 ºC erhöht, gegebenenfalls erneut filtriert und nach Inaktivierung des Enzyms die Flüssigkeit abgekühlt wird.2. The method according to claim 1, since dur chgeke nn zeic hn et that used as slaughtering waste and / or slaughtering by-product from pork and for pre-cooking water in a 0.8 - 2.2-fold amount and at 90 - 98 ° C. Is pre-cooked for 60-150 minutes, while the enzymatic degradation takes place in 30-60 minutes, then the solid components are removed, the temperature of the liquid phase is raised to 92-98 ° C, if necessary filtered again and the liquid is cooled after inactivation of the enzyme .
3. Verfahren nach Anspruch 1 oder 2, d a d u r c h g e k e n n z e i c h n e t, daß als neutrale Protease vorzugsweise Colorase N verwendet wird. 3. The method of claim 1 or 2, d a d u r c h g e k e n n z e i c h n e t that Colorase N is preferably used as the neutral protease.
PCT/HU1986/000009 1985-02-04 1986-02-04 Method for preparing protein hydrolisate appropriate for human consumption from waste and/or slaughter by-products, particularly heads, hocks, and skin of pigs WO1986004487A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
HU41085A HU194718B (en) 1985-02-04 1985-02-04 Method for producing protein hydrolysate of emulsifying effect from slaughterhouse wastes and/or by-products particularly pig head pig foot and any rind of bacon
HU410/85 1985-02-04

Publications (1)

Publication Number Publication Date
WO1986004487A1 true WO1986004487A1 (en) 1986-08-14

Family

ID=10949488

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/HU1986/000009 WO1986004487A1 (en) 1985-02-04 1986-02-04 Method for preparing protein hydrolisate appropriate for human consumption from waste and/or slaughter by-products, particularly heads, hocks, and skin of pigs

Country Status (3)

Country Link
EP (1) EP0209600A1 (en)
HU (1) HU194718B (en)
WO (1) WO1986004487A1 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2737644A1 (en) * 1995-08-09 1997-02-14 Salaisons D Orly Prepn. of protein base of animal origin from slaughterhouse material - by enzymatic hydrolysis in presence of endo:peptidase(s) followed by heating, useful in human nutrition
EP0990393A1 (en) * 1998-09-23 2000-04-05 Danexport A/S Stick water hydrolyzate and a process for the preparation thereof
EP1871177A1 (en) * 2005-03-08 2008-01-02 Wahl Process Systems AS Hydrolysis process for raw materials from the fishing and slaughterhouse industries and tanks for use therein.
US7329425B2 (en) * 2003-06-30 2008-02-12 Naturally Recycled Proteins, Llc Process for natural recycling of protein waste
NL2004319C2 (en) * 2010-03-01 2011-09-05 Meatco B V A PROCESS FOR MANUFACTURING A PROTEIN PRODUCT.

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3098014A (en) * 1960-04-28 1963-07-16 Swift & Co Enzymatic removal of meat from bones
DE2756739A1 (en) * 1977-12-20 1979-06-21 Freudenberg Carl Fa Processing animal carcass, bone and meat waste - by enzymatic alkaline or acid hydrolysis opt. after protein denaturation, giving prods. useful in foodstuffs, feedstuffs and fertilisers
US4176199A (en) * 1978-05-15 1979-11-27 Sugardale Foods, Incorporated Extraction of protein from edible beef bones and product
US4402873A (en) * 1982-09-23 1983-09-06 Sugardale Foods Incorporated Extraction of protein from pork bones

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3098014A (en) * 1960-04-28 1963-07-16 Swift & Co Enzymatic removal of meat from bones
DE2756739A1 (en) * 1977-12-20 1979-06-21 Freudenberg Carl Fa Processing animal carcass, bone and meat waste - by enzymatic alkaline or acid hydrolysis opt. after protein denaturation, giving prods. useful in foodstuffs, feedstuffs and fertilisers
US4176199A (en) * 1978-05-15 1979-11-27 Sugardale Foods, Incorporated Extraction of protein from edible beef bones and product
US4402873A (en) * 1982-09-23 1983-09-06 Sugardale Foods Incorporated Extraction of protein from pork bones

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Chemical Abstracts, Band 98, Nr. 23, 6. Juni 1983 (Columbus, Ohio, USA), H. Duschanek. "Protein hydrolyzate for human nutrition from meat and bones", siehe Seite 518, Spalte 2, Zusammenfassung Nr. 196717e, HU 23,858. *

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2737644A1 (en) * 1995-08-09 1997-02-14 Salaisons D Orly Prepn. of protein base of animal origin from slaughterhouse material - by enzymatic hydrolysis in presence of endo:peptidase(s) followed by heating, useful in human nutrition
EP0990393A1 (en) * 1998-09-23 2000-04-05 Danexport A/S Stick water hydrolyzate and a process for the preparation thereof
US7329425B2 (en) * 2003-06-30 2008-02-12 Naturally Recycled Proteins, Llc Process for natural recycling of protein waste
EP1871177A1 (en) * 2005-03-08 2008-01-02 Wahl Process Systems AS Hydrolysis process for raw materials from the fishing and slaughterhouse industries and tanks for use therein.
EP1871177A4 (en) * 2005-03-08 2012-04-25 Wahl Process Systems As Hydrolysis process for raw materials from the fishing and slaughterhouse industries and tanks for use therein.
NL2004319C2 (en) * 2010-03-01 2011-09-05 Meatco B V A PROCESS FOR MANUFACTURING A PROTEIN PRODUCT.
WO2011108920A1 (en) * 2010-03-01 2011-09-09 Meatco B.V. Method for preparing a protein emulsion

Also Published As

Publication number Publication date
HU194718B (en) 1988-03-28
HUT39984A (en) 1986-11-28
EP0209600A1 (en) 1987-01-28

Similar Documents

Publication Publication Date Title
DE69326550T2 (en) METHOD FOR PRODUCING A MEAT HYDROLYSATE AND USE OF THIS MEAT HYDROLYSATE
US4176199A (en) Extraction of protein from edible beef bones and product
EP0689570B1 (en) Method for producing gelatin
DE2705670C3 (en) Process for the production of water-soluble elastin hydrolysates
DE2813075C2 (en)
DE2405589B2 (en) Process for the production of easily wettable, water-soluble natural protein products
CH646981A5 (en) METHOD FOR PRODUCING OLIGOPEPTIDES.
DE1289400B (en) Process for removing undesirable flavors from protein hydrolysates
WO1986004487A1 (en) Method for preparing protein hydrolisate appropriate for human consumption from waste and/or slaughter by-products, particularly heads, hocks, and skin of pigs
DE69505927T2 (en) Composition to crumble meat
DE69418426T2 (en) Method and apparatus for producing a water-soluble low-iron protein product from blood cell raw material, and a water-soluble low-iron protein product obtained by hydrolyzing blood cell raw material
DE68903205T2 (en) METHOD FOR TREATING AND DISCHARGING PROTEIN SOLUTIONS CONTAINING HAEM AND CHLOROPHYLL PIGMENTS AND PRODUCTS RECEIVED.
JP2960894B2 (en) Production method of fermented seasonings
DE2841043C2 (en)
DE2756739C2 (en) Process for the processing of carcass, bone and meat waste
AT209690B (en) Process for producing a soluble food
DE2319640C2 (en) Process for making a high protein meat meal
DE2917753A1 (en) CONCENTRATED PROTEIN CONTAINING ANIMAL FEED AND METHOD FOR MANUFACTURING IT
DE3927118C2 (en) PROCESS FOR THE ENERGY-SAVING PREPARATION OF PROPERTY CONCENTRATE REPRODUCED TO ANIMAL AND VEGETABLE AMINO-ACIDS RICH AND / OR MILK-ACIDIC
DE2831338C2 (en) Process for the production of a largely heme-free, partially hydrolyzed blood protein product and blood protein product
DE1692550A1 (en) Process for the refinement of natural protein substances
DE2750149A1 (en) Water soluble protein prodn. from keratin - by hydrolysing with steam in presence of water without catalyst
DE2235996A1 (en) PROCESS FOR MANUFACTURING ENZYMATICALLY MATURED FISH PRODUCTS, IN PARTICULAR MATJESHERING
AT162959B (en) Method for the preparation of bones
EP0139844A2 (en) Process for working-up animal blood and its fractions

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): DK

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): AT BE CH DE FR GB IT LU NL SE