DK200200585A - Proteinhydrolysater fremstillet under anvendelse af marine proteaser - Google Patents

Proteinhydrolysater fremstillet under anvendelse af marine proteaser Download PDF

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DK200200585A
DK200200585A DK200200585A DKPA200200585A DK200200585A DK 200200585 A DK200200585 A DK 200200585A DK 200200585 A DK200200585 A DK 200200585A DK PA200200585 A DKPA200200585 A DK PA200200585A DK 200200585 A DK200200585 A DK 200200585A
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Denmark
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protein
fish
hydrolysates
proteolytic
group
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DK200200585A
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English (en)
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Bjarnason Jon Bragi
Benediktsson Bergur
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Nordur Ehf
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Priority claimed from PCT/IS2000/000012 external-priority patent/WO2001028353A1/en
Application filed by Nordur Ehf filed Critical Nordur Ehf
Publication of DK200200585A publication Critical patent/DK200200585A/da

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    • C12P21/00—Preparation of peptides or proteins
    • C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/268—Hydrolysates from proteins
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    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
    • A23C11/065—Microbial proteins, inactivated yeast or 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
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    • A23J3/00—Working-up of proteins for foodstuffs
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    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
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    • 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
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    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
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    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
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    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
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    • C12Y304/11—Aminopeptidases (3.4.11)
    • C12Y304/11002—Membrane alanyl aminopeptidase (3.4.11.2), i.e. aminopeptidase N
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Description

PATENTKRAV 1 Fremgangsmåde til fremstilling af et proteinhydrolysat ud fra et naturligt, pro-teinholdigt råmateriale, hvilken fremgangsmåde omfatter følgende trin a) fremstilling af en vandig opslæmning omfattende 1-100% vådvægt protein-holdigt materiale, b) inkubering af opslæmningen med et proteolytisk præparat afledt af Gadidae-ar-ter, c) omrøring af opslæmningen i 0,25 til 48 timer ved en temperatur i området fra ca. 0 til ca 60°C, d) eventuelt inaktivering af den proteolytiske blanding, og e) eventuelt separering af den opløste fraktion fra det faste materiale. 2 Fremgangsmåde ifølge krav 1, hvor det proteolytiske præparat er afledt af fisk valgt fra gruppen bestående af torsk, kuller og lubbe 3 Fremgangsmåde ifølge krav 1, hvor det proteolytiske præparat er afledt af torsk 4 Fremgangsmåde ifølge krav 1, hvor det proteolytiske præparat er tilvejebragt ved en fremgangsmåde omfattende følgende trin i) blanding af vand med fiskeindvolde n) omrøring af blandingen i et tidsrum på 0,5 timer eller længere in) separering af fast remanens fra opløsning iv) opkoncentrering af den vandige opløsning til opnåelse af det proteolytiske præparat 5 Fremgangsmåde ifølge krav 4, hvor omrøringen udføres ved en temperatur i området fra ca 0 til ca 10°C og ved en pH i området fra ca 6 til ca 9 6 Fremgangsmåde ifølge krav 1, hvor det proteolytiske præparat omfatter mindst ét enzym, der er valgt fra gruppen bestående af trypsin, chymotrypsin, elastase, collagenase, aminopeptidase og et enzym af carboxypeptidasetypen 7 Fremgangsmåde ifølge krav 1, hvor det proteolytiske præparat har en proteolytisk aktivitet i området fra ca 0,1 til ca 50 BAPNA-enheder/ml målt som i assayet ifølge Eksempel 1 heri 8 Fremgangsmåde ifølge krav 6, hvor det proteolytiske præparat har en proteolytisk aktivitet i området fra ca 0,5 til ca 10 BAPNA-enheder/ml 9 Fremgangsmåde ifølge krav 1, hvor opslæmningen inkuberes med det proteoly-tiske præparat i en mængde på ca 10-1.000 proteolytiske BAPNA-enheder/kg proteinholdigt råmateriale, herunder 25-250 proteolytiske BAPNA-enheder/kg 10 Fremgangsmåde ifølge krav 1, hvor det proteolytiske præparat yderligere forbedres ved fjernelse af mindst én af dens enzymkomponenter 11 Fremgangsmåde ifølge krav 1, hvor mindst ét ikke-fiskeenzympræparat tilsættes til det fiskeafledte proteolytiske præparat 12 Fremgangsmåde ifølge krav 1, hvor den vandige opslæmning behandles med mindst ét enzympræparat før eller efter behandling med det fiskeafledte proteolytiske præparat 13 Fremgangsmåde ifølge krav 11 eller 12, hvor mindst ét enzympræparat er et lipasepræparat 14 Fremgangsmåde ifølge krav 11 eller 12, hvor mindst ét enzympræparat omfatter én eller flere enzymkomponenter, der er valgt fra gruppen bestående af amylase, glucanase, glutaminase, phytase, glycosidase, cellulase, chitinase og pectinase
15 Fremgangsmåde ifølge krav 1, hvor trin c) udføres ved en temperatur i området fra ca 2 til ca 40°C
16 Fremgangsmåde ifølge krav 1, hvor trin c) udføres ved en temperatur i området fra ca 5 til ca 30°C 17 Fremgangsmåde ifølge krav 1, hvor trin c) udføres ved en pH på mellem ca 6 og ca 11, fortrinsvis mellem ca 6 og ca 9 18 Fremgangsmåde ifølge krav 1, hvor det proteinholdige materiale er et animalsk protein, der er valgt fra gruppen bestående af fiskeprotein, skaldyrprotein, mælkeprotein, valleprotein, kasein, kødprotein, blodprotein, æggeprotein, elastin og gelatine 19 Fremgangsmåde ifølge krav 1, hvor det proteinholdige materiale er et vegetabilsk protein, der er valgt fra gruppen bestående af sojaprotein, kornprotein, fx hvedegluten eller zein, rapsfrøprotein, lucerneprotein, ærteprotein, bønneprotein fra ærteblomstfamilien, bomuldsfrøprotein og sesamfrøprotein 20 Fremgangsmåde ifølge krav 1, hvor det proteinholdige materiale er materiale fra marine organismer 21 Fremgangsmåde ifølge krav 20, hvor materialet fra marine organismer er et materiale, der er valgt fra gruppen bestående af hele fisk, fiskekød, fiskeaffald, fiskeindvolde, fiskeskind, fiskeben og hvilken som helst del eller blanding deraf. 22 Fremgangsmåde ifølge krav 20, hvor det proteinholdige materiale er et materiale, som omfatter hele dyr, kød, skaller eller hvilke som helst dele, blandinger eller kombinationer deraf, som er afledt af en marin organisme, der er valgt fra gruppen bestående af krebsdyr og bløddyr 23 Fremgangsmåde ifølge krav 22, hvor krebsdyret eller bløddyret er valgt fra gruppen bestående af rejer, hummere, krebs, krabber, muslinger ("dams"), østers og muslinger ("mussels") 24 Fremgangsmåde ifølge krav 18, hvor det proteinholdige råmateriale omfatter proteinholdig membran eller skind såsom fra fisk, fiskelever, fiskesvømmeblære, den indre legemshule af fisk, fiskeæg eller rogn 25 Fremgangsmåde ifølge krav 18, hvor det proteinholdige råmateriale er valgt fra gruppen bestående af lam, svin, okse, kylling og kalkun 26 Fremgangsmåde ifølge krav 25, hvor det proteinholdige materiale er råt eller tilberedt og omfatter muskelvæv, sener, andet bindevæv, ben, affald og en hvilken som helst del eller blanding deraf 27 Fremgangsmåde ifølge et hvilket som helst af kravene 1-26, hvor det proteinholdige materiale hydrolyseres under fermenteringsbetingelser til opnåelse af et fermenteret proteinhydrolysat 28 Fremgangsmåde ifølge et hvilket som helst af kravene 1-26, hvilken fremgangsmåde, som et yderligere trin, omfatter at proteinhydrolysatet underkastes en fermenteringsproces 29. Et proteinhydrolysat, der er opnået ved fremgangsmåden ifølge et hvilket som helst af de foregående krav 30 Proteinhydrolysatet ifølge krav 29, hvor det hydrolyserede protein er afledt af et animalsk protein, som er valgt fra gruppen bestående af fiskeprotein, skaldyrprotein, mælkeprotein, valleprotein, kasein, kødprotein, blodprotein, æggeprotein, elastm og gelatine. 31 Proteinhydrolysatet ifølge krav 29, hvor det hydrolyserede protein er afledt af et vegetabilsk protein, der er valgt fra gruppen bestående af sojaprotein, kornprotein såsom hvedegluten eller zein; rapsfrøprotein, lucerneprotein, ærteprotein, bønneprotein fra ærteblomstfamilien, bomuldsfrøprotein og sesamfrøprotein. 32 Fødevareprodukt, der omfatter et proteinhydrolysat ifølge et hvilket som helst af kravene 29-31 33 Fødevareproduktet ifølge krav 32, som er et smagsgivende præparat til anvendelse i et produkt, der er valgt fra gruppen bestående af en suppe, en sauce, en bouillon, en paté, en mousse, en soufflé, en ost, dej til friturestegnmg, orly-dej og kagedeje 34 Fremgangsmåde til fremstilling af et fødevareprodukt, hvilken fremgangsmåde omfatter følgende trin i) opnåelse af proteinhydrolysat ifølge et hvilket som helst af kravene 29-32 og n) formulering af et fødevareprodukt ved anvendelse af hy-drolysatet 35. Fremgangsmåde til fremstilling af et smagsgivende præparat, hvilken fremgangsmåde omfatter følgende trin· a) fremstilling af en vandig opslæmning omfattende 1-100% vådvægt protein-holdigt materiale, b) inkubertng af opslæmningen med et proteolytisk præparat afledt af Gadidae-arter, c) omrøring af opslæmningen i 0,25 til 48 timer ved en temperatur i området fra ca 2 til ca 40ο(Ι, d) eventuelt inaktivering af den proteolytiske blanding, e) separering af den opløste fraktion fra det faste materiale, f) opkoncentrering af opløsningen til et tørvægtsindhold på ca 10 vægtprocent til ca 98 vægtprocent 36 Fremgangsmåde ifølge krav 35, hvor det smagsgivende præparat er et præparat med fiske- og skaldyrssmag, og det protemholdige materiale er afledt af fisk eller fiskebiprodukter 37 Fremgangsmåde ifølge krav 35, hvor det smagsgivende præparat er et præparat med kødsmag, og det protemholdige materiale er afledt af kød eller kødbiprodukter
38 Fremgangsmåde ifølge krav 35, hvor inkuberingen i trin c) udføres ved en temperatur i området fra ca 5 til ca. 30°C 39 Fremgangsmåde ifølge krav 35, hvor inkuberingen i trin c) udføres ved en pH i området fra ca. 6 til ca 9 40 Fremgangsmåde ifølge krav 35, hvor det proteolytiske præparat er opnået ved fremgangsmåden ifølge krav 4 41 Fremgangsmåde ifølge krav 36, hvor det protemholdige materiale er afledt af én eller flere arter, som er valgt fra gruppen bestående af torsk, kuller, sej, helleflynder, skrubbe, ål, havtaske, laks, ørred, havaborre, sild, lodde, søpindsvin, reje, hummer, krebs, krabber, muslinger, østers og blåmuslinger 42 Fremgangsmåde ifølge krav 37, hvor det protemholdige materiale er afledt af én eller flere arter, som er valgt fra gruppen bestående af okse, lam, svin, rensdyr og fjerkræsarter omfattende kylling, kalkun, and og struds 43 Et ikke-fødevareprodukt, der omfatter et protemhydrolysat ifølge et hvilket som helst af kravene 29-31 44 Ikke-fødevareproduktet ifølge krav 43, som er et produkt, der er valgt fra gruppen bestående af et foderprodukt, et kæledyrfoder, et kosmetisk produkt, en fermenteringsbouillon og et farmaceutisk produkt 45 Fremgangsmåde til frigivelse af mindst en del af astaxanthinet fra et astaxanthinholdigt skaldyrmateriale, hvilken fremgangsmåde omfatter følgende tnn fremstilling af en vandig opslæmning omfattende skaldyrmatenalet som udgangsmaterialet, inkubering af opslæmningen med et proteofytisk præparat afledt af en Gadidae-art; omrøring af opslæmningen ved en temperatur i området fra ca. 2 til 60°C og inaktivering af den proteolytiske blanding til opnåelse af et protein-hydrolysat indeholdende et højere indhold af frigivet astaxanthin i forhold til udgangsmaterialet 46 Fremgangsmåde ifølge krav 45, hvilken fremgangsmåde som et yderligere trin omfatter separering af en astaxanthmholdig vandig fase
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