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 proteolysis

Info

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Withdrawn
Application number
FR7424384A
Other languages
French (fr)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Haarmann and Reimer GmbH
Original Assignee
Haarmann and Reimer GmbH
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 Haarmann and Reimer GmbH filed Critical Haarmann and Reimer GmbH
Publication of FR2236423A1 publication Critical patent/FR2236423A1/en
Withdrawn legal-status Critical Current

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
    • 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
    • A23L27/24—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)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (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.
FR7424384A 1973-07-12 1974-07-12 Conc. meat flavour by partial degradation of meat - by stage wise proteolysis Withdrawn FR2236423A1 (en)

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)

* Cited by examiner, † Cited by third party
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
EP0044032A2 (en) * 1980-07-10 1982-01-20 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)

* Cited by examiner, † Cited by third party
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

Cited By (11)

* Cited by examiner, † Cited by third party
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
EP0044032A2 (en) * 1980-07-10 1982-01-20 Terumo Corporation Process for producing a low-molecular weight peptide composition and nutrient agent containing the same
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
DE2335464A1 (en) 1975-01-30
BE817539A (en) 1975-01-13
NL7409477A (en) 1975-01-14
JPS5036671A (en) 1975-04-05
BR7405735D0 (en) 1975-05-20

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Legal Events

Date Code Title Description
RE Withdrawal of published application