DK0823998T3 - Fremgangsmåde til fremstilling af et proteinhydrolysat ud fra proteinholdige animalske produkter - Google Patents

Fremgangsmåde til fremstilling af et proteinhydrolysat ud fra proteinholdige animalske produkter

Info

Publication number
DK0823998T3
DK0823998T3 DK97113338T DK97113338T DK0823998T3 DK 0823998 T3 DK0823998 T3 DK 0823998T3 DK 97113338 T DK97113338 T DK 97113338T DK 97113338 T DK97113338 T DK 97113338T DK 0823998 T3 DK0823998 T3 DK 0823998T3
Authority
DK
Denmark
Prior art keywords
animal products
protein
preparing
containing animal
protein hydrolyzate
Prior art date
Application number
DK97113338T
Other languages
English (en)
Inventor
Doris Blortz
Hans Dr Bohrmann
Dieter Maier
Rudi Dr Mueller
Original Assignee
Bestfoods
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 Bestfoods filed Critical Bestfoods
Application granted granted Critical
Publication of DK0823998T3 publication Critical patent/DK0823998T3/da

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices
    • A23B4/048—Smoking; Smoking devices with addition of chemicals other than natural smoke
    • 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 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
    • A23L27/27—Smoke flavours

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Peptides Or Proteins (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)
DK97113338T 1996-08-12 1997-08-01 Fremgangsmåde til fremstilling af et proteinhydrolysat ud fra proteinholdige animalske produkter DK0823998T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE19632455A DE19632455C1 (de) 1996-08-12 1996-08-12 Verfahren zur Herstellung eines Proteinhydrolysats aus proteinhaltigen tierischen Produkten
US08/906,728 US5985337A (en) 1996-08-12 1997-08-05 Process for preparing a protein hydrolysate from protein containing animal products

Publications (1)

Publication Number Publication Date
DK0823998T3 true DK0823998T3 (da) 2002-04-02

Family

ID=26028329

Family Applications (1)

Application Number Title Priority Date Filing Date
DK97113338T DK0823998T3 (da) 1996-08-12 1997-08-01 Fremgangsmåde til fremstilling af et proteinhydrolysat ud fra proteinholdige animalske produkter

Country Status (15)

Country Link
US (1) US5985337A (da)
EP (1) EP0823998B1 (da)
JP (1) JPH1099027A (da)
CN (1) CN1077410C (da)
AT (1) ATE209863T1 (da)
CZ (1) CZ252197A3 (da)
DE (2) DE19632455C1 (da)
DK (1) DK0823998T3 (da)
ES (1) ES2166492T3 (da)
HU (1) HUP9701388A2 (da)
IL (1) IL121524A (da)
NO (1) NO973677L (da)
PL (1) PL321581A1 (da)
PT (1) PT823998E (da)
SK (1) SK108197A3 (da)

Families Citing this family (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001028353A2 (en) 1999-10-20 2001-04-26 Nordur Ehf Protein hydrolysates produced with the use of marine proteases
KR100416884B1 (ko) * 2001-04-04 2004-02-11 주식회사 송호식품개발 콘드로이틴 황산의 정제 방법
AU2003218628B2 (en) * 2002-04-30 2005-11-24 Technical University Of Denmark Composition and method for controlling microbial adhesion and biofilm formation of surfaces
DK1545235T3 (da) * 2002-07-29 2014-01-27 Zymtech Production As Fremgangsmåde til fremstilling af peptider og aminosyrer fra proteinholdigt materiale af animalsk oprindelse
KR20060083452A (ko) * 2003-09-19 2006-07-20 아미노 저팬 코 엘티디 단백질 가수분해물의 제조방법 및 단백질 가수분해물
JP2005176620A (ja) * 2003-12-16 2005-07-07 Suzuhiro Kamaboko Honten:Kk 動物性タンパク質の分解物製造方法とその分解生成物を含む食品
WO2006127860A2 (en) * 2005-05-25 2006-11-30 Expression Pathology, Inc. Multiplex method for increased proteomic coverage from histopathologically processed biological samples using liquid tissue preparations
TW200745337A (en) * 2006-02-24 2007-12-16 Aminotech As Modified process
MY165084A (en) * 2006-12-28 2018-02-28 Univ Putra Malaysia Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof
JP4908434B2 (ja) * 2008-01-25 2012-04-04 ハウス食品株式会社 顆粒状造粒物及びその製造方法
US8591971B2 (en) * 2008-12-04 2013-11-26 Axiom Scientific And Charitable Institute, Ltd. Methods and apparatus for producing partially hydrolysed proteinaceous products
IT1399948B1 (it) * 2010-04-30 2013-05-09 Ferrari Trippa S R L Cotenna suina di prosciutto stagionato precotta e procedimento
EP2850952A1 (en) * 2012-05-17 2015-03-25 Nagase ChemteX Corporation Enzyme preparation for modifying food material
CN102845733B (zh) * 2012-09-26 2013-09-25 吉林农业大学 风味肉皮酱及其生产方法
DK3052641T3 (da) * 2013-10-04 2020-09-28 Innoway Co Ltd Fremgangsmåde til fremstilling af et hydrolysat af animalsk protein
JP6481923B2 (ja) * 2014-05-02 2019-03-13 奥野製薬工業株式会社 畜肉改良剤
CN108244508A (zh) * 2016-12-29 2018-07-06 保定市五花头农业开发有限公司 一种麻辣皮丝制作方法
RU2727904C1 (ru) * 2020-01-22 2020-07-24 Общество с ограниченной ответственностью «Биотех» Способ получения пищевых добавок из вторичного копченого рыбного сырья с применением термического гидролиза
US20230284653A1 (en) * 2022-03-10 2023-09-14 LusOasis Inc. Method for Producing Novel Plant-Based Whole Cut Meat Analogue

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1922484A (en) * 1931-07-23 1933-08-15 Cambio Products Ltd Extracting oil from animal tissue and the lipoid substances by papain digestion
US3743514A (en) * 1972-09-14 1973-07-03 Mayer & Co Inc O Hydrolysate of collagen as a sausage ingredient
DE2537618B2 (de) * 1975-08-23 1980-05-08 Fa. Carl Freudenberg, 6940 Weinheim Zusatzstoff für Nahrungsmittel
US4130555A (en) * 1977-09-06 1978-12-19 Nippi Incorporated Peptide mixtures derived from collagenous material or gelatin
DE2841043A1 (de) * 1978-09-21 1980-04-03 Maizena Gmbh Verfahren zur verfluessigung von fleisch, danach hergestellte fleischhydrolysate und deren verwendung
US5053234A (en) * 1984-04-30 1991-10-01 Advanced Hydrolyzing Systems, Inc. Method for producing a proteinaceous product by digestion of raw animal parts
GB8528100D0 (en) * 1985-11-14 1985-12-18 Imp Biotechnology Zenymatic hydrolysis of proteins
DE3620150C2 (de) * 1986-06-14 1995-06-08 Stoess & Co Gelatine Nahrungsmittel mit einem Gehalt an Kochsalz, Verfahren zur Reduzierung der Kochsalzmenge in einem Nahrungsmittel sowie Verwendung von Kollagenhydrolysat als Kochsalzersatz
BE1003298A3 (nl) * 1990-01-12 1992-02-18 Tessenderlo Chem Nv Werkwijze voor het bereiden van een enzymatisch hydrolysaat.
GB9007497D0 (en) * 1990-04-03 1990-05-30 Unilever Plc Improvements in edible fats
US5147667A (en) * 1991-03-26 1992-09-15 Nestec S.A. Beef flavor
DK87692D0 (da) * 1992-07-03 1992-07-03 Novo Nordisk As
DK46793D0 (da) * 1993-04-26 1993-04-26 Novo Nordisk As Enzym

Also Published As

Publication number Publication date
CN1176061A (zh) 1998-03-18
JPH1099027A (ja) 1998-04-21
ES2166492T3 (es) 2002-04-16
CZ252197A3 (cs) 1998-02-18
IL121524A (en) 2000-12-06
HUP9701388A2 (hu) 1998-06-29
CN1077410C (zh) 2002-01-09
PL321581A1 (en) 1998-02-16
ATE209863T1 (de) 2001-12-15
NO973677D0 (no) 1997-08-11
EP0823998A3 (en) 1999-03-03
EP0823998B1 (en) 2001-12-05
IL121524A0 (en) 1998-02-08
DE69708785T2 (de) 2002-05-23
NO973677L (no) 1998-02-13
EP0823998A2 (en) 1998-02-18
DE69708785D1 (de) 2002-01-17
HU9701388D0 (en) 1997-10-28
US5985337A (en) 1999-11-16
SK108197A3 (en) 1998-03-04
PT823998E (pt) 2002-05-31
DE19632455C1 (de) 1997-08-21

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