GB705489A - Improvements in or relating to protein-containing materials suitable for use in foodproducts - Google Patents
Improvements in or relating to protein-containing materials suitable for use in foodproductsInfo
- Publication number
- GB705489A GB705489A GB2407949A GB2407949A GB705489A GB 705489 A GB705489 A GB 705489A GB 2407949 A GB2407949 A GB 2407949A GB 2407949 A GB2407949 A GB 2407949A GB 705489 A GB705489 A GB 705489A
- Authority
- GB
- United Kingdom
- Prior art keywords
- solution
- treated
- hydrolysis
- viscosity
- protein
- 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.)
- Expired
Links
- 239000000463 material Substances 0.000 title abstract 7
- 102000004169 proteins and genes Human genes 0.000 title abstract 4
- 108090000623 proteins and genes Proteins 0.000 title abstract 4
- 235000013305 food Nutrition 0.000 title abstract 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 abstract 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 abstract 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 abstract 5
- 230000007062 hydrolysis Effects 0.000 abstract 5
- 238000006460 hydrolysis reaction Methods 0.000 abstract 5
- 239000000243 solution Substances 0.000 abstract 5
- 239000007864 aqueous solution Substances 0.000 abstract 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 abstract 3
- 239000012670 alkaline solution Substances 0.000 abstract 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract 3
- 235000011121 sodium hydroxide Nutrition 0.000 abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 abstract 2
- 239000003513 alkali Substances 0.000 abstract 2
- 230000000593 degrading effect Effects 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 2
- 238000010438 heat treatment Methods 0.000 abstract 2
- 239000000725 suspension Substances 0.000 abstract 2
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 235000017060 Arachis glabrata Nutrition 0.000 abstract 1
- 241001553178 Arachis glabrata Species 0.000 abstract 1
- 235000010777 Arachis hypogaea Nutrition 0.000 abstract 1
- 235000018262 Arachis monticola Nutrition 0.000 abstract 1
- 235000019733 Fish meal Nutrition 0.000 abstract 1
- 239000002253 acid Substances 0.000 abstract 1
- 239000007900 aqueous suspension Substances 0.000 abstract 1
- 229910052799 carbon Inorganic materials 0.000 abstract 1
- 239000004467 fishmeal Substances 0.000 abstract 1
- 239000004088 foaming agent Substances 0.000 abstract 1
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 239000011707 mineral Substances 0.000 abstract 1
- 235000010755 mineral Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 150000007524 organic acids Chemical class 0.000 abstract 1
- 235000020232 peanut Nutrition 0.000 abstract 1
- 235000011118 potassium hydroxide Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 238000010992 reflux Methods 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 230000035943 smell Effects 0.000 abstract 1
- 229910000029 sodium carbonate Inorganic materials 0.000 abstract 1
- 235000017550 sodium carbonate Nutrition 0.000 abstract 1
- 235000021147 sweet food Nutrition 0.000 abstract 1
- 235000019640 taste 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
Protein-containing materials are treated to remove objectionable tastes and smells by a process which comprises degrading the material by subjecting it to hydrolysis at elevated temperature by subjecting it to hydrolysis at elevated temperature in aqueous alkaline solution or suspension until the viscosity of a 10-15 per cent. aqueous solution of the hydrolysed material has become approximately equal to that of water at the same temperature, the measured viscosity of the solution being less than 10 centipoises, treating an aqueous solution of the degraded material in known manner with activated carbon and filtering the solution thus treated. The initial aqueous solution or suspension can contain up to 5 per cent. or more by weight of an alkali, such as caustic soda, caustic potash or sodium carbonate. After hydrolysis the excess alkali may be neutralized by means of a mineral acid such as hydrochloric acid or an organic acid such as acetic acid or citric acid. The hydrolysis is usually carried out by heating the aqueous alkaline solution or suspension under reflux if preferred at a temperature in the range 50-100 DEG C. or, if desired, under pressure at a temperature up to about 140 DEG C. In the examples (a) commercial fish albumen is mixed with water and the resulting paste heated and treated with caustic soda, the heating is continued until the viscosity falls to below 10 centipoises, the solution is neutralized with hydrochloric acid, treated with activated carbon and filtered to give a clean odourless solution which can be used to replace egg albumen in food products; (b) oil-free fish meal is heated with water and hydrochloric acid is added, the mixture is neutralized with caustic soda and washed; the washed damp meal is then treated as in (a); (c) commercial peanut protein powder is treated as in (a). Specification 501,630, [Group IV], is referred to.ALSO:Protein-containing material, which has been subjected to a treatment including degrading it by hydrolysis at elevated temperature in aqueous alkaline solution until the viscosity of a 10-15 per cent solution is less than 10 centipoises, treating an aqueous solution of the degraded material with active carbon and filtering the resultant mixture, may be used as a foaming agent suitable for use in sweet food product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB2407949A GB705489A (en) | 1949-09-19 | 1949-09-19 | Improvements in or relating to protein-containing materials suitable for use in foodproducts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB2407949A GB705489A (en) | 1949-09-19 | 1949-09-19 | Improvements in or relating to protein-containing materials suitable for use in foodproducts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB705489A true GB705489A (en) | 1954-03-17 |
Family
ID=10206027
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB2407949A Expired GB705489A (en) | 1949-09-19 | 1949-09-19 | Improvements in or relating to protein-containing materials suitable for use in foodproducts |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB705489A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2185362A1 (en) * | 1972-05-22 | 1974-01-04 | Nestle Sa | |
| EP0029370A1 (en) * | 1979-11-19 | 1981-05-27 | The Kroger Co. | Production of protein products and their use in producing acidic beverages |
| EP1327390A1 (en) * | 2001-12-04 | 2003-07-16 | Quest International B.V. | Method of manufacturing an aerated carbohydrate containing food product |
| WO2011144856A1 (en) | 2010-05-20 | 2011-11-24 | Roquette Freres | Method for preparing alkaline hydrolysates of plant proteins |
| WO2012156645A1 (en) | 2011-05-16 | 2012-11-22 | Roquette Freres | Industrial method for preparing alkaline hydrolysates of vegetable proteins |
-
1949
- 1949-09-19 GB GB2407949A patent/GB705489A/en not_active Expired
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2185362A1 (en) * | 1972-05-22 | 1974-01-04 | Nestle Sa | |
| EP0029370A1 (en) * | 1979-11-19 | 1981-05-27 | The Kroger Co. | Production of protein products and their use in producing acidic beverages |
| EP1327390A1 (en) * | 2001-12-04 | 2003-07-16 | Quest International B.V. | Method of manufacturing an aerated carbohydrate containing food product |
| US7214401B2 (en) | 2001-12-04 | 2007-05-08 | Quest International B.V. | Method of manufacturing an aerated carbohydrate containing food product |
| WO2011144856A1 (en) | 2010-05-20 | 2011-11-24 | Roquette Freres | Method for preparing alkaline hydrolysates of plant proteins |
| FR2960129A1 (en) * | 2010-05-20 | 2011-11-25 | Roquette Freres | PROCESS FOR THE PREPARATION OF ALKALINE HYDROLYSATES OF PLANT PROTEINS |
| CN102905552A (en) * | 2010-05-20 | 2013-01-30 | 罗盖特公司 | Method for preparing alkaline hydrolysates of plant proteins |
| US9149063B2 (en) | 2010-05-20 | 2015-10-06 | Roquette Freres | Method for preparing alkaline hydrolysates of plant proteins |
| WO2012156645A1 (en) | 2011-05-16 | 2012-11-22 | Roquette Freres | Industrial method for preparing alkaline hydrolysates of vegetable proteins |
| FR2975259A1 (en) * | 2011-05-16 | 2012-11-23 | Roquette Freres | INDUSTRIAL PROCESS FOR THE PREPARATION OF ALKALINE HYDROLYSATES OF PLANT PROTEINS |
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