FR2236423A1 - Conc. meat flavour by partial degradation of meat - by stage wise proteolysis - Google Patents
Conc. meat flavour by partial degradation of meat - by stage wise proteolysisInfo
- Publication number
- FR2236423A1 FR2236423A1 FR7424384A FR7424384A FR2236423A1 FR 2236423 A1 FR2236423 A1 FR 2236423A1 FR 7424384 A FR7424384 A FR 7424384A FR 7424384 A FR7424384 A FR 7424384A FR 2236423 A1 FR2236423 A1 FR 2236423A1
- Authority
- FR
- France
- Prior art keywords
- meat
- enzymes
- partial degradation
- proteolysis
- conc
- 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- Withdrawn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
- 235000013372 meat Nutrition 0.000 title abstract 4
- 230000015556 catabolic process Effects 0.000 title abstract 3
- 238000006731 degradation reaction Methods 0.000 title abstract 3
- 239000000796 flavoring agent Substances 0.000 title abstract 3
- 235000019634 flavors Nutrition 0.000 title abstract 3
- 230000017854 proteolysis Effects 0.000 title 1
- 108090000790 Enzymes Proteins 0.000 abstract 3
- 102000004190 Enzymes Human genes 0.000 abstract 3
- 229940088598 enzyme Drugs 0.000 abstract 3
- 238000000034 method Methods 0.000 abstract 2
- 102000005600 Cathepsins Human genes 0.000 abstract 1
- 108010084457 Cathepsins Proteins 0.000 abstract 1
- 108090000317 Chymotrypsin Proteins 0.000 abstract 1
- 108010070551 Meat Proteins Proteins 0.000 abstract 1
- 108090000526 Papain Proteins 0.000 abstract 1
- 102000057297 Pepsin A Human genes 0.000 abstract 1
- 108090000284 Pepsin A Proteins 0.000 abstract 1
- 108091005804 Peptidases Proteins 0.000 abstract 1
- 102000035195 Peptidases Human genes 0.000 abstract 1
- 239000004365 Protease Substances 0.000 abstract 1
- 108090000631 Trypsin Proteins 0.000 abstract 1
- 102000004142 Trypsin Human genes 0.000 abstract 1
- 238000010306 acid treatment Methods 0.000 abstract 1
- 239000003513 alkali Substances 0.000 abstract 1
- 239000010828 animal waste Substances 0.000 abstract 1
- 210000001124 body fluid Anatomy 0.000 abstract 1
- 239000010839 body fluid Substances 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 abstract 1
- 210000004556 brain Anatomy 0.000 abstract 1
- 238000006243 chemical reaction Methods 0.000 abstract 1
- 229960002376 chymotrypsin Drugs 0.000 abstract 1
- 239000012634 fragment Substances 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 210000003205 muscle Anatomy 0.000 abstract 1
- 229940055729 papain Drugs 0.000 abstract 1
- 235000019834 papain Nutrition 0.000 abstract 1
- 229940111202 pepsin Drugs 0.000 abstract 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 abstract 1
- 210000001519 tissue Anatomy 0.000 abstract 1
- 239000012588 trypsin Substances 0.000 abstract 1
- 229960001322 trypsin Drugs 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Flavours for meat are prepd. by partial degradation of natural animal meat proteins with proteolytic enzymes in stages. The flavours have a natural taste distinct from that of vegetable origin and the process produces 4-4.5 times as much flavouring as the meat extn. method and the taste is stronger. Starting matls. are muscle or conjunctive tissue, animal waste, bone or spine marrow, brain, body fluids or liver, solubilised by alkali or acid treatment. The enzymes used for degradation give fragments of mol. wt. 1,000-13,000 perf 2,000-6,500. Enzymes are trypsin, chymotrypsin, pepsin, cathepsin or papain. After reaction the enzymes are thermally deactivated at 80-200 degrees C for 1 sec-50 min.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19732335464 DE2335464A1 (en) | 1973-07-12 | 1973-07-12 | METHOD FOR PRODUCING A FLAVOR |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| FR2236423A1 true FR2236423A1 (en) | 1975-02-07 |
Family
ID=5886688
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR7424384A Withdrawn FR2236423A1 (en) | 1973-07-12 | 1974-07-12 | Conc. meat flavour by partial degradation of meat - by stage wise proteolysis |
Country Status (6)
| Country | Link |
|---|---|
| JP (1) | JPS5036671A (en) |
| BE (1) | BE817539A (en) |
| BR (1) | BR7405735D0 (en) |
| DE (1) | DE2335464A1 (en) |
| FR (1) | FR2236423A1 (en) |
| NL (1) | NL7409477A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2317345A1 (en) * | 1975-07-11 | 1977-02-04 | Novo Industri As | PERFECTED PROCESS FOR THE TREATMENT OF COLLAGEN FOR THE EXTRACTION OF GELATIN |
| FR2321849A1 (en) * | 1975-08-23 | 1977-03-25 | Freudenberg Carl | PROTEIN-BASED FOOD ADDITIVE |
| FR2340691A1 (en) * | 1976-02-12 | 1977-09-09 | Ellco Protein | SEASONING COMPOSITION AND PROCESS FOR ITS PREPARATION |
| FR2365616A1 (en) * | 1976-09-24 | 1978-04-21 | Roehm Gmbh | PROCESS FOR THE DECOMPOSITION OF INDUSTRIAL GLUE LEATHER, SKIN FLAPS, DRAYING CHIPS OR SIMILAR |
| FR2380295A1 (en) * | 1977-02-11 | 1978-09-08 | Freudenberg Carl | PROCESS FOR TREATING FALLS OF SKIN |
| FR2412265A1 (en) * | 1977-12-20 | 1979-07-20 | Roehm Gmbh | PROCESS FOR TREATMENT OF BLOOD, ANIMAL BODIES, BONES AND MEAT WASTE |
| EP0044032A3 (en) * | 1980-07-10 | 1982-08-04 | Terumo Corporation | Process for producing a low-molecular weight peptide composition and nutrient agent containing the same |
| WO1988005633A1 (en) * | 1987-01-31 | 1988-08-11 | William Mclean Kirk | Protein extracts |
| FR2796811A1 (en) * | 1999-07-27 | 2001-02-02 | Jean Claude Blavier | Bread production involves mixing flour with flavoring |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2548214B1 (en) * | 1983-06-14 | 1986-09-12 | Edinen Zentar Chim | PROCESS FOR TREATING BIOMASS FOR THE SEPARATION OF AMINO ACIDS AND LIPIDS |
-
1973
- 1973-07-12 DE DE19732335464 patent/DE2335464A1/en active Pending
-
1974
- 1974-07-10 JP JP49078369A patent/JPS5036671A/ja active Pending
- 1974-07-11 BR BR5735/74A patent/BR7405735D0/en unknown
- 1974-07-11 BE BE146463A patent/BE817539A/en unknown
- 1974-07-12 NL NL7409477A patent/NL7409477A/en unknown
- 1974-07-12 FR FR7424384A patent/FR2236423A1/en not_active Withdrawn
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2317345A1 (en) * | 1975-07-11 | 1977-02-04 | Novo Industri As | PERFECTED PROCESS FOR THE TREATMENT OF COLLAGEN FOR THE EXTRACTION OF GELATIN |
| FR2321849A1 (en) * | 1975-08-23 | 1977-03-25 | Freudenberg Carl | PROTEIN-BASED FOOD ADDITIVE |
| FR2340691A1 (en) * | 1976-02-12 | 1977-09-09 | Ellco Protein | SEASONING COMPOSITION AND PROCESS FOR ITS PREPARATION |
| FR2365616A1 (en) * | 1976-09-24 | 1978-04-21 | Roehm Gmbh | PROCESS FOR THE DECOMPOSITION OF INDUSTRIAL GLUE LEATHER, SKIN FLAPS, DRAYING CHIPS OR SIMILAR |
| FR2380295A1 (en) * | 1977-02-11 | 1978-09-08 | Freudenberg Carl | PROCESS FOR TREATING FALLS OF SKIN |
| FR2412265A1 (en) * | 1977-12-20 | 1979-07-20 | Roehm Gmbh | PROCESS FOR TREATMENT OF BLOOD, ANIMAL BODIES, BONES AND MEAT WASTE |
| EP0044032A3 (en) * | 1980-07-10 | 1982-08-04 | Terumo Corporation | Process for producing a low-molecular weight peptide composition and nutrient agent containing the same |
| WO1988005633A1 (en) * | 1987-01-31 | 1988-08-11 | William Mclean Kirk | Protein extracts |
| EP0280415A1 (en) * | 1987-01-31 | 1988-08-31 | Kirk, William McLean | Protein extracts |
| FR2796811A1 (en) * | 1999-07-27 | 2001-02-02 | Jean Claude Blavier | Bread production involves mixing flour with flavoring |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5036671A (en) | 1975-04-05 |
| BE817539A (en) | 1975-01-13 |
| BR7405735D0 (en) | 1975-05-20 |
| DE2335464A1 (en) | 1975-01-30 |
| NL7409477A (en) | 1975-01-14 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| RE | Withdrawal of published application |