JPH0311752B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to a method for liquefying meat by enzymatic hydrolysis with proteases. [Prior Art] U.S. Pat. No. 3,113,030 describes the enzymatic hydrolysis of meat, in which the meat is finely ground and usually 60% or more than 60% water is added. and the proteases present in the meat or optionally added are allowed to act to liquefy the mixture, i.e. a milky or creamy mixture containing a large portion of the meat in the form of fine solid particles (as a suspension). into a viscous, fluid dispersion. In this method, if the hydrolysis progresses too much, products with a bad taste will be produced, so it is necessary to stop the processing before the main decomposition of the meat to the amino acids occurs. becomes. The aim envisaged and achieved by this known proteolytic treatment is to produce a meat product (in liquid) that is easy to handle, rich in energy and can also be easily digested and absorbed, i.e. without putting an undue burden on the digestive system. , the conversion of protein into gravy suitable for use as a palatable food or as a protein concentrate for emergency food supplies. However, the product obtained according to this known method is
It is clearly unsuitable for the production of clear meat juices for the important reason that the main part of the protein material contained in it is insoluble or is present in such a state that it coagulates when heated in water. be.
As a base for industrially pre-produced clear gravy and soups, in the food industry - for more than half a century - even the classic gravy, "Liebig's Beef Extract Even though it has a number of serious drawbacks mainly related to its method of production, it still relies almost entirely on this "Liebig Beef Extract".
The problem is that the quality of beef extracts, for example, is still highly variable even today. However, a very big drawback is that beef extract is a by-product related to the amount of meat used, and it can only be obtained at a yield of a few percent of the amount used. The remaining 90% or more is to be processed into meat foods or corned beef, and this latter is the material of interest from today's economic point of view. It is therefore clear that the amount and price that can be used as beef extract is essentially based on the amount of corned beef sold and the price at which it is sold. Today, a suitable outlet for corned beef is found only in times of war when significant quantities are needed by the military in canned form. Finally, beef extract was unsatisfactory because the gravy produced therefrom did not have the flavor of "homemade gravy" made in the classical manner from fresh meat. It is based on the manufacturing process, and the flavor as a “hydrolyzed protein” is created by a person skilled in the field.
Therefore, over the past decade, all of the world's leading food manufacturers have developed beef extracts. It is inevitable that enormous efforts have been made to develop meat hydrolysates and processes for their production that avoid the drawbacks inherent in the production of meat and beef extracts. Efforts have been unsuccessful, as many proposals have been unsuitable simply because the flavor of the product obtained is unsatisfactory. This is true of the dehydrated product obtained according to the method proposed in No. 2335464. In this case, the recommended proteases, in particular trypsin and/or pepsin, are used to prepare the meat within a certain range of average It is enzymatically hydrolyzed to a molecular weight.This known method not only has drawbacks in terms of manufacturing technology, but also
Also - a different claim from the present patent application - products are obtained which have absolutely unsuitable flavor properties, namely a monotonous and unusually bitter taste, as described in the comparative tests below. A proposal for obtaining high yields of meat hydrolysates with the desired solubility and flavor properties is described in German Patent No. 1084557,
However, despite the excellent properties of the resulting product, it does not have any practical differences over the classic beef extract, and this has been the case for almost 20 years since its publication. It was not put into practice because a product suitable for producing a gravy with a flavor at least similar to that of homemade bouillon could only be obtained as described below: 1. The meat is first extracted gently with water, 2. The meat residue remaining after the aqueous extract is separated is
After adding a large amount of water and adjusting its PH value,
3. Gently hydrolyze in the presence of any proteolytic enzyme to inactivate the enzyme, then separate the enzyme extract, 3. At each step of the hydrolysis, the resulting residue is
Hydrolysis and extraction are carried out in several stages with dilute aqueous acid, taking care that the ratio of total nitrogen to amino nitrogen in each hydrolyzate is less than 10 and greater than 1, 4 and at least finally All extracts are combined and evaporated to dryness to form a water-soluble concentrate. This method results in significant differences from beef extracts in that it is extremely cumbersome and costly. [Problem to be Solved by the Invention] It is therefore an object of the present invention to produce meat at a relatively low cost, without the need for excessive equipment, and at a cost of at least 60%, without having the disadvantages of the prior art. in yield and in particular almost quantitatively - i.e. without the formation of any by-products - without or with only a little water and without adjusting the PH-value and beef extract. The object of the present invention is to find a method that makes it possible to hydrolyze meat into a clear and immediately soluble meat hydrolyzate that is at least as good as or even better than beef extract in terms of quality change and flavor. . [Structure of the Invention] The problem of the present invention is that when a neutral protease obtained from Bacillus subtilis, Aspergillus niger, or Aspergillus meleus is used as an enzyme in the enzymatic hydrolysis of meat,
60% or more of the meat protein is degraded in a single step to form a hydrolyzate that is clear and readily soluble in water, and the hydrolyzate has no bitter taste and other flavors are unsatisfactory. The solution was based on the finding that there is no Therefore, the object of the present invention is to provide a clear, fat-free, instant soluble solution that does not coagulate even when heated in an aqueous solution state for producing meat extracts by hydrolyzing and liquefying meat using proteases. At least 60% of the raw meat protein is clarified in a single step with a neutral protease derived from Bacillus subtilis, Aspergillus niger or Aspergillus meleus by adding water to the meat in an amount not exceeding 30% by weight. of the above-mentioned meat, characterized in that it is obtained by hydrolyzing it so as to convert it into immediately soluble hydrolysis products and separating any fat phase and insoluble residues that may be present from the desired meat extract. Concerning a liquefaction method. The meat hydrolyzate produced according to the method of the invention can be used as a base for clear meat juices or soups, which have a flavor equivalent to homemade broths or clear soups. The method of the present invention not only makes it possible but also reasonably possible to convert the meat quantitatively into a transparent, ready-to-dissolve hydrolyzate while at the same time obtaining the best typical gravy flavor. It is possible to achieve essentially complete conversion of the meat into a hydrolyzate exhibiting the desired properties at a lower cost and requiring significantly less equipment than is possible with conventional methods. It is especially advantageous. The starting materials for the hydrolysis carried out in the process of the invention are the souvenir animal raw materials obtained by slaughter, i.e. all types of meat, i.e. all types of beef (with high or low fat content). and different parts of tissues), beef bones, meat obtained by industrial re-harvesting of bones, liver, pork, poultry, poultry skins and other raw materials known to be suitable for the production of meat juices. It is. The raw materials include those mainly used by housewives for the production of meat soup, namely beef, beef bones, chicken meat, whole chickens with skin attached, and bones and meat and poultry plucked industrially from the bones. Leather is preferred. As mentioned above, suitable proteolytic enzymes for the method of the invention are limited to neutral proteases obtained from Bacillus subtilis, Aspergillus niger and Aspergillus meleus. All other commercially available proteases, especially those of plant or animal origin, are more or less unsuitable as far as yield and/or taste of the hydrolyzate are concerned. Particularly suitable proteases for the purposes of the invention are those having a minimum of 15 PUc.b./g, determined by the ANSON method modified by Messrs. Roehm, Darmutadt; In particular proteases with an activity of at least 30 PUc.b./g. Definition 1: 1.65% hemoglobin solution (according to Anson) for 10 minutes at 1PU280/Tyr50℃ and PH6.0
1 mmol tyrosine released from SERVA). Tyr = tyrosine Since not only high yields but also the best flavor are achieved when using the method of the invention, the proteases suitable for use in the invention also exhibit a high degree of activity with respect to gelatin and with respect to the liberation of aromatic amino acids. It must have characteristics as low as possible. As has been found by the inventors, a suitable selection of preferred enzymes not only has the above-mentioned activity towards hemoglobin;
It can also be easily determined by the ratio of free aromatic amino acids and peptides (those not precipitated by trichloroacetic acid) to total resolved peptide bonds (amino nitrogens). The released aromatic amino acids and peptides (calculated as tyrosine) were treated with 6.5% protease/substrate in PH6 (phosphate buffer) and incubated for 4 hours at 50°C.
% hemoglobin suspension supernatant TCA 280mμ
It is obtained from absorption in The number of split peptide bonds is based on the total nitrogen content, calculated from the amino nitrogen values of the entire batch above and according to the SLYKE method (DDV
(See SLYKE, J. Biol. Chem. 83 (1929) p. 425)
Measured according to. Proteases suitable for the purposes of the present invention exhibit the following ratio tyrosine/total N/amino N/total N ≧0.12, in particular ≧0.1 and significant gelatase activity, which gelatase activity is determined as follows: A plurality of solutions (in 0.1M phosphate buffer with pH 6) in which the concentration of protease is successively increased is applied drop by drop onto the emulsion side of an exposed and developed black and white film and heated at 50°C for 20 minutes. After rinsing off the protease solution, gelatase activity was determined by some vigorous attack on the gelatin layer. Among these, suitable proteases are 0.01 to 0.05
% significantly destroys the gelatin layer (leaving marks or forming pores) at maximum concentrations, especially from 0.001 to
It causes significant destruction at the maximum concentration of 0.01%. The enzyme used in the present invention is a microorganism belonging to the genus Aspergillus and Bacillus, including Bacillus subtilis,
Neutral proteases obtained from microorganisms of the species Aspergillus niger and Aspergillus meleus are particularly suitable, and the most suitable in all respects are, as experience has shown, the Aspergillus meleus strain IAM2066 and its variants and It turned out to be a neutral protease obtained from a mutant species. Prior to hydrolysis, the starting material in the process of the invention is preferably minced in a meat grinder or mincer, without the need for colloidal grinding or the like. Enzymatic hydrolysis is carried out using a heating jacket and a so-called Stephan Cutter, which allows for the desired cutting and stirring during the hydrolysis, for example.
Preferably, the reaction is carried out in a closed system equipped with a stirrer, such as a stirrer. In such systems, hydrolysis can be carried out with the addition of up to 30% W/W of water based on the weight of the meat. Although large amounts of water pose no disadvantage, they are not necessary and should be avoided for economic reasons. Enzyme concentration as starting material is between 0.1 and 10
%, especially 0.5 to 5 W/W %, especially 1 to 2 W/W %. In the method of the invention, hydrolysis can in principle be performed at a maximum of 24
After that time it is preferably stopped and left for an additional 4 to 16 hours. The temperature at which the hydrolysis is carried out is from 30 to 60°C, in particular from 45 to 55°C, depending on the type of protease used. No adjustment of PH value is required. Hydrolysis therefore usually takes place at the natural PH value of the meat. This means that no addition other than enzymes is required to carry out the hydrolysis. For fresh meat proteins, yields in the range of 60 to 100% are based on the selected conditions, especially the significantly higher substrate concentrations. Hydrolysis is stopped by heating the batch to 80-120°C for 1-60 minutes, particularly preferably at 100°C for 10-20 minutes to inactivate the enzyme.
The bacteria normally present in meat, which are already reduced during the hydrolysis as a further advantage of the present invention, are reduced to practically zero as a result of this inactivation and are therefore present at the end of the hydrolysis. The hydrolyzate is sterilized. In this preferred embodiment of the method of the invention, the heating or pasteurization serves at the same time to produce the typical gravy flavor obtained when the meat or in this case the meat hydrolyzate is cooked. The flavor of this gravy can also be obtained by pre-cooking the batch for hydrolysis (Example 1), but this is not only unnecessary for finding the best flavor; Additional process steps are included that include the risk of flavor loss during other steps of the process. If the hydrolysis is carried out without the addition of any water, it is virtually impossible to form any gravy flavor prior to hydrolysis. In order to produce a hydrolyzate that dissolves transparently in water, it is expedient to remove the fats that are liberated during the hydrolysis, the amount of which depends mainly on the type and quality of the raw material used, and, optionally, Protein or bone debris that does not go into solution is expediently removed using suitable methods, such as sieving, centrifugation, filtration or sedimentation. If the product is to be used, for example in sauces or casseroles, small amounts of finely dispersed material in these may not be a significant nuisance;
Of course, such separation can be dispensed with. A particular advantage of the hydrolyzate obtained by the process of the invention is that the hydrolysis is carried out without any addition of water corresponding to the solids content of the raw meat (Example 2 Reference Example)
The high solids content of these solids with addition of water up to 30% is still substantially higher than that of other conventional enzymatic hydrolysates. The hydrolyzate according to the invention can therefore be converted directly into a dry product, for example by spray drying, without the need for further concentration (for example beef extracts still require concentration). Such dry products can of course also be obtained by freeze drying. Freeze drying is a gentler method, but requires more expense and
Moreover, when carried out under normal drying conditions (Example 3), it offers no substantial advantage over spray drying. The powder thus obtained has a pale yellow to beige color and is fluid, making it extremely suitable for use as a dehydrated product, especially as a free-flowing product. It is suitable. With pasty beef extracts, such applications are only possible through additional additions, such as the addition of carriers.
Conventional industrial meat porridge products based on beef extraction are therefore usually pasty mass and sold primarily in tube or bottled form. On the other hand, the hydrolyzate obtained by the method of the present invention provides a fluid porridge that can be produced by a simple method. Another particular advantage of the invention is that the hydrolyzate is suitable for direct further processing. Due to its high solids content, which is practically the same as that of meat, it is possible to obtain therefrom directly the next step product or the final end product in a simple manner, e.g. by adding suitable mixed ingredients. I can do it. Example 4 further describes the processing for producing a meat porridge base mixture. The product produced in this way has a
It exhibits a _w value and is therefore stable against spoilage by microorganisms. Garnish ingredients such as vegetables, meat, or seasonings can also be easily incorporated into these low water activity base aggregate materials, yet still maintain low water activity while producing dehydrated, comparable controls. It is significantly superior to conventional products and can be converted into a ready-to-serve form simply by adding water. This simple, direct method of using this hydrolyzate in further step products or final products is in principle suitable for the production of meat, minced red pork, etc., into meat pastes or sausages, for example. It corresponds to the processing carried out in the production of or similar products. Therefore, from this point of view and the meat hydrolyzate of the invention has a composition very corresponding to meat, which can be considered as a raw material equivalent to meat, with the only exception being a very good solubility. This allows for uses that would not be possible with meat or paste. Depending on the type of meat used, distinctly different flavors can be obtained. A piece of meat from the shoulder (Example 3) gives a delicate flavor, which is also preferred by some of the testers, as shown in the table for Example 5. Pieces of meat from the breast, usually used to make soup, are said to be primarily eaten in the largest quantities, and are preferred by an approximately equal number of other taste testers. Accordingly, certain flavorings of such hydrolysates are particularly advantageous and desirable in the production of hydrolysates.
Rather, a flavor corresponding to that obtained when meat of different quality is processed by different housewives is preferred. The versatile properties of meat as a raw material, even with respect to flavor, are thus fully preserved in the process of the invention. A particular aspect of the method proposed here is to stop the hydrolysis without final heating to produce the flavor of the gravy. The hydrolyzate thus obtained has a flavor and aroma typical of raw meat and can be used in the same way as raw meat. These, like those obtained by hydrolysis, exhibit a low bacterial content, are regulated to a low water activity, and are stable against deterioration by microorganisms. The hydrolyzate is raw meat-like, so that typical cooked and seasoned products are obtained.
Next steps of processing such as cooking and seasoning can be carried out. The possibility of similar use with beef in the process of the invention, eg soup bones, industrially plucked meat from bones, etc., is described in Example 6. It has the flavoring characteristics of a soup base made from bone as a hydrolyzate. Mixing these with pure meat hydrolysates provides a flavor comparable to homemade gravy containing bone and meat. Examples 8 and 9 illustrate the use of raw materials obtained from poultry in processing chicken meat, chicken skin, and other materials according to the method of the invention. As revealed in beef hydrolysis,
The high fat content of the chicken and the raw material obtained therefrom necessarily necessitates separation of the fat during or after hydrolysis. This is a simple method; for example, since chicken fat is liquid at the temperature required for hydrolysis, it can be easily carried out by centrifugation or the like. Separation of the high fat fraction contained in such poultry products is advantageous since the chicken fat itself is an important flavor component in the production of chicken broths and soups. When a chicken bouillon product is prepared from chicken skin etc., when hydrolysis is carried out under suitable conditions, two main fractions are obtained: an aqueous hydrolyzate and a fatty phase obtained from the hydrolysis. Further advantages are provided in the present invention as it can be obtained as a single product. The two fractions can be used together or separately as aroma components in related products. This means 100% utilization of raw materials. That is to say that there are no residues to be used further, in other words the meat does not require an expensive drying step which has serious disadvantages. This utilization of high-level or complete raw materials is especially important for the processing of chicken, such as chicken skin and chicken bone meat, which are not normally used or are difficult to use in the production of related products. This is particularly advantageous if by-products of On the one hand, an aqueous hydrolyzate is obtained which has a high nutritional value in terms of its amino acid component (Table in Example 10). On the other hand, since the proteins are solubilized, the fats are completely liberated and a separation that is not possible with any other method without chemical hydrolysis and extraction is possible. In this regard, the method proposed here simultaneously represents an improved method for recovering chicken fat for use as a flavoring ingredient. The simultaneous production of two flavor sources, a water-soluble hydrolyzate and a flavorful fat, is advantageous in the process of the invention, as described in connection with the hydrolysis of chicken meat or by-products of chicken processing. constitutes a further advantageous embodiment of. Fats are widely known to be a source of flavor, not only in chicken fat, but also in other animals, since certain flavors are mainly present in the fatty part of meat, depending on the type of meat. Fat also has flavor. Additionally, fats are known to be solvents for flavorings or fat-soluble flavors that are produced and present during roasting, frying, baking, etc., for example. Taking advantage of this solvent property, it is possible to produce highly flavored fats that can be used as flavoring fats, as a special embodiment of the process according to the invention: (b) by directly enriching the fat liberated during hydrolysis with specific flavors typical of the meat type and according to species; By enriching the flavor released in between in added vegetable and/or neutral tasting animal fat. In this case the fat may be added for flavor during the hydrolysis or during the extraction after the hydrolysis. Addition of such fats is particularly advantageous if the starting materials have a low fat content. (c) By simultaneously extracting flavors from various raw materials added during or after hydrolysis, in particular from flavorings, vegetables or related extracts. This simultaneous extraction is carried out in the case of starting materials with a high fat content, in which case the fat would be liberated in any case. The extraction and separation after hydrolysis in this case do not constitute additional process steps. In this way it is possible to produce a wide range of flavored fats with a flavor spectrum typical of gravy in particular. This applies in particular to hydrolysates prepared with vegetables commonly used in meat broths, such as celery, leeks, carrots, etc. The hydrolysis of meat carried out under fat and optionally further flavoring components such as vegetables, spices etc. is therefore not only for the by-products of poultry processing, but also for the complete utilization of the raw material. This constitutes a particularly advantageous embodiment of the invention suitable for. This is example 9 and example
10, here a hydrolyzate is obtained which, apart from the flavoring fat, contains proteins with high nutritional value, which can be used on its own or also as a flavoring substance. The simultaneous recovery of flavor fats is achieved on the one hand because the vapor pressure of the flavors dissolved in the fat is greatly reduced and on the other hand, unstable flavors are stabilized during hydrolysis by the presence of stabilizing flavors. This provides an opportunity for stabilization of flavor substances that are themselves unstable. Besides beef and chicken gravy, gravy made from other types of meat is of almost no importance to a normal kitchen. However, well-known exceptions, although small in quantity, include sea turtle soup and fish soup. example
Examples 11 and 12 describe that the method of the present invention can be used very effectively with these types of meat juices. Other types of meat important in the human nutritional diet, such as pork, mutton or liver, are customarily used in the production of gravy, even though these meats are used in a large number of dishes, including gravy ( (especially in central Europe). True Hungarian gourd (a richly flavored stew), for example, usually contains pork in combination with gravy. The reason why this type of meat is usually used infrequently in central Europe for the production of gravy is that the flavor of these gravy is considered undesirable. Even if the flavor is very specific (see Example 13 Pork),
Nor is it very distinctive, like lamb, for example. For example, gravy made from pork, although it imparts a pleasant basic flavor, does not impart a distinctive feel to the food on the plate. Therefore, when such gravy is obtained in a dish, it is preferable to use it in other dishes to create the basic flavor. The possibilities in the process of the invention for these types of meat, such as rabbit meat, which are not often used for the production of gravy, are described in Examples 11 to 13. Flavor evaluations of hydrolysates have once again made it clear why these types of meat are not commonly used in the production of gravy. Hydrolysates obtained from pork have a pleasant, strong flavor and are not bitter.
The whole thing is abnormal. Hydrolysates obtained from pork are therefore just like meat juices produced from pork and are preferably suitable for use as flavoring substances to impart basic flavours, but also to impart special flavours. In some cases, not having one can be considered special. An interesting point from an economic standpoint in the production of basic flavoring substances of this latter type is that the raw material need not necessarily be meat, as Examples 14 and 15 show for pig tails and skins. It is also possible to use carcass scraps. The hydrolyzate thus obtained is practically the same as that obtained from pork. Although the high content of hydroxyproline indicates that such raw materials contain a large amount of collagen, their amino acid composition is recognized as having extremely high nutritional value. EXAMPLES The following examples and comparative tests more clearly illustrate the invention and its advantages over the prior art. Tests were conducted using commercially available enzyme preparations listed in the table below.

[Table] Example 1 (a) Cut 1 kg of fresh beef from the shoulder into cubes approximately 2-3 cm long and cook in 300 g of water for 60 minutes, replenishing the evaporated water as necessary. After the fat has been separated as a supernatant, the cubes of meat are ground in a grinder and then cooked in water with protease.
Hydrolyze with addition of 13 g of A2 at 50° C. for 4 hours in a closed container with vigorous stirring. The batch was heated to 100℃ for 10 minutes to inactivate the enzyme, and free fat and unhydrolyzed proteins were removed by centrifugation, resulting in a clear hydrolyzate (yield: soluble 81% protein) is freeze-dried. The flavor of the freeze-dried product dissolved in water or bouillon base corresponds to freshly prepared meat juice and does not have any bitter or other unusual flavours. (b) If you make some changes to the cooking process (optional 80
Fresh meat (after sterilization for 10 minutes at Even better results are obtained. This example uses all other enzyme preparations listed in the table.

【table】

[Table] Example 2 (Reference example) 1 kg of fresh beef from the shoulder was ground in a meat grinder, mixed with 13 g of protease A2, and heated to 50°C under vigorous stirring in a closed container for 16 hours. Hydrolyze. At the end of the hydrolysis, the liquid batch is then further processed as described in Example 1. As is clear from Example 1, the solids content of the hydrolyzed batch practically corresponds to the solids content of the meat, as is clear from the table, indicating a true liquefaction of the meat. The yield of soluble meat protein is 90%.

Table * shows that after separation of fat and insoluble residues, the product thus obtained is identical to the typical flavor of fresh meat juices, such as the product obtained according to example 1. . Note that enzyme A2 was also used in Examples 3 to 17 below. Example 3 (Reference example) 1/1 of the beef hydrolyzate produced as described in Example 2
2 was freeze-dried, and the remaining 1/2 was spray-dried. No difference was found between freeze-dried and spray-dried. The hydrolysis carried out without the addition of any water and the high solids content of the resulting hydrolyzate therefore does not allow the use of spray-drying processes, which are better than freeze-drying. Although this spray drying method is more economical, it does not have any qualitative effect on the flavor of the final product. Example 4 (Reference example) 42.3 kg of hydrolyzate produced as described in Example 2
84Kg of salt, 40Kg of monosodium glutamate, lactose
45 Kg and 45 Kg of potato starch are each added (a) directly (b) to the clear liquid obtained by centrifugation. The paste-like mixture obtained by thorough mixing in a kneader is then dissolved in water, which exhibits a pleasant flavor of fresh meat juice and can be used as a bouillon base mixture. Due to the nature of this paste, which has an _aw value of 0.67, it is storable and can be used directly for filling into tubes or bottles. Example 5 A hydrolyzate from 1 Kg of beef, each cut from the shoulder and breast, was prepared as described in Example 1b and tasted by 5 trained testers in bouillon base (2 g/). The results of this flavor evaluation are shown in the table.

[Table] Example 6 Beef soup bones are ground into strips approximately 0.5-1 cm long in a Condux mill. 1kg of this crushed bone contains 13g of protease.
Add A2 and enough water (about 400ml) to cover the bones.
After hydrolysis at 500 DEG C. for 4 hours, the batch is heated to 100 DEG C. for 10 minutes, insoluble material, especially bone chips, is removed by sieving and centrifugation and freeze-dried. Yield is 70% insoluble protein based on starting protein. The dried hydrolyzate, when added to the bouillon base mixture at a rate of 2 g/l, exhibits a pleasantly rich and typical flavor of gravy prepared from fresh bones. The flavor is similar to that obtained by using industrially stripped meat in place of bones for soups.
The yield in this case is 86% soluble protein. Example 7 (Reference Example) Meat and bone hydrolysates prepared as described in Examples 2 and 9 and a mixture of both in a 1:1 ratio were flavored in a bouillon base at a concentration of 2 g/ml each. The following tests were conducted. The results of this test are shown in the table.

TABLE This example illustrates the use of any meat or meat in combination with bones to impart the flavor typical of homemade gravy, as well as in the production of homemade gravy. Example 8 Chicken meat with adhering fat and skin removed
200 g were hydrolyzed and treated as described in Example 1. The resulting freeze-dried hydrolyzate (yield: 80% based on initial protein) is pure, free of bitterness, and produces the flavor of homemade chicken gravy when dissolved in water or chicken bouillon base. show. A further approximately 10 g of chicken fat was obtained which, following hydrolysis, can be separated, for example by centrifugation, and exhibits the typical flavor of chicken fat. Example 9 200g of raw chicken skin was hydrolyzed and further Example 1
Treated as described. Protease A2 actually converts 100% of epithelial proteins into a clear, water-soluble form. Furthermore, about 70 g of chicken fat is obtained on top. When using meat pulled from the bone, 90% of the protein in soluble form and about 30 g of fat can be obtained under the same conditions. Example 10 Amino acid composition of chicken meat, its hydrolyzate prepared as described in Example 8, as well as the hydrolyzate obtained from chicken skin (Example 9) compared to FAO/WHO which recommends as essential amino acid levels Shown in the table below. It is clear from the values in the table that not only chicken meat, but also the hydrolysates obtained therefrom, as well as the hydrolysates of chicken skin, are nutritionally valuable sources of protein.

[Table] * Numbers are amino acid %/total amino acids Example 11 200g of deer meat from the shoulder was hydrolyzed and further example
Treated as described in 1b. In this way 82%
of meat protein was obtained in a clear water-soluble form. The freeze-dried product dissolved in hot water or bouillon base exhibited excellent flavor as game gravy. Example 12 200 g cod fillets were processed as described in Example 1b. 92% of the protein was obtained in clear water soluble form. The freeze-dried hydrolyzate exhibited a pleasant flavor typical of the very richness of fish broth. Example 13 200 g of pork was processed as described in Example 1b. The yield of soluble protein is comparable to that of beef hydrolyzate. The hydrolyzate dissolved in the bouillon base is pleasant, but does not have the typical flavor of a gravy. Example 14 200 g of pig tails were cut in a cutting machine and processed as described in Example 1. 64% of the protein was obtained as a clear water-soluble form of the hydrolyzate, which is pleasant in a bouillon base but does not have the typical flavor of gravy. Example 15 200 g of pig skin was treated as described in Example 1. 78
% soluble protein and additionally about 80 g of fat were obtained. When the treatment method described in Example 2 was carried out, the protein contained in the skin completely became a solution. The hydrolyzate was soft and pleasant in the bouillon base, but exhibited an unusual flavor as a gravy. Example 16 Beef was hydrolyzed as described in Example 1, but
In this case, 1 is equivalent to the protein content of meat (N x 6.25).
% ribose was added along with the enzyme. Further processing of the hydrolyzate is carried out and the yield of soluble protein is comparable to that of conventional meat hydrolysis.
The resulting hydrolyzate exhibits a rich, pleasant, persistent roasted flavor. Ribose-5 instead of ribose
- Similar results were obtained using phosphate. Example 17 200 g of beef of the same type were each hydrolyzed and further processed in parallel as described in Example 1: Batch A Batch B without additives Batch B with 1% thiamin x HCl based on protein or with addition of enzymes C. Immediately before the bouillon was prepared, thiamin was added in an amount corresponding to Batch B. The above three hydrolysates were tested for flavor in a bouillon base. The results of the evaluation are shown in the table:

〔Effect of the invention〕

The effects achieved by the present invention have already been explained in detail in the embodiments and the description of the structure of the invention, but they will be summarized and described again in bullet points. 1) Due to its high solids content, it can be easily processed into a dry product by spray drying without concentration. 2) The hydrolyzate obtained by the process of the invention is a fluid porridge with a high solids content and can be used in the next step of the product or without the addition of mixed ingredients. Can be processed into desired products. 3) It has an a _w of 0.7 or less, so it is stable against spoilage by microorganisms. 4) It is a clear product that is immediately soluble in water. 5) Hydrolysis products with different flavors depending on the type of meat used can be obtained. As mentioned above, it is clear from the description of Examples and the like that many other effects can be achieved.

Claims (1)

[Claims] 1. In producing a meat extract by hydrolysis and liquefaction of meat using protease, water is added to the meat in an amount not exceeding 30% by weight, and at least 60% of the raw meat protein is added to the meat. Bacillus subtilis is converted into a clear, immediately soluble hydrolysis product.
subtilis), Aspergillus niger
The meat is hydrolyzed in a single step by a neutral protease derived from A. niger or Aspergillus melleus and any fat phase that may be present, or this fat phase and insoluble residue, is separated and the desired The method for liquefying meat, characterized in that it leaves behind a meat extract. 2. Hydrolyzing the meat until at least 75%, in particular at least 90% and in particular at least 94% of the raw meat protein of the meat is converted into a clear, instantly dissolving hydrolyzate. Method. 3. A protease with a protease activity of at least 15 units, in particular at least 30 units, measured according to the modified Anson method, in an amount of 5.5 to 7.0 units.
3. The method according to claim 1 or 2, wherein the method is used at a pH of 6.0. 4. According to any one of claims 1 to 3, in which 0.01 to 0.05% by weight, in particular 0.001 to 0.01% by weight, of a protease which, in addition to the protease activity for hemoglobin, also has a significant gelatase activity is used. the method of. 5. The method according to claim 1, which uses neutral protease obtained from Aspergillus meleus strain IAT2066 (manufacturer: Ciba Geigy, Switzerland) and its variants and mutants. 6 Neutral proteases are CGA20391 and CGA56740
(Product name) (Manufacturer: Ciba Geigy, Switzerland),
Orientase 100 (product name) (manufacturer: Hankyu-Kiwe), Prolisin 200 (product name) (manufacturer: Ueda), and Prolisin 400 (product name) (manufacturer:
2. The method of claim 1, wherein the method is selected from the group consisting of wafers. 7. Process according to any one of claims 1 to 6, characterized in that from 0.1 to 10, in particular from 0.5 to 5 and in particular from 1 to 2% by weight of protease is used, based on the meat. 8. Process according to any one of claims 1 to 7, in which the meat is hydrolyzed for a period not exceeding 24 hours, in particular from 4 to 16 hours, especially from 6 to 12 hours. 9. Process according to any one of claims 1 to 8, in which the hydrolysis is carried out at a temperature of 30 to 60°C, in particular 40 to 50°C. 10 By adding bases and/or buffer salts
10. The method according to claim 1, wherein hydrolysis is started without adjusting the PH value in advance, and preferably the PH value is not adjusted during the hydrolysis. 11. Process according to any one of claims 1 to 10, characterized in that the hydrolysis is stopped by deactivating the enzyme, in particular by heating the mixture of hydrolysis products. 12 The mixture of hydrolysis products is heated at a temperature of 80 to 120°C, in particular about 100°C, for 1 to 60 minutes, in particular 10 to 20 minutes.
12. The method according to claim 11, wherein the method is heated for minutes. 13. Process according to any one of claims 1 to 12, in which fat and/or other insoluble residues are separated from the mixture of hydrolysis products by known methods. 14. Claims 1 to 1 for use in hydrolyzing meat that has been heated and optionally cooked, preferably in the presence of added water, to develop flavor.
The method described in any one of Section 3. 15. A method according to any one of claims 1 to 13, in which meat is used for hydrolysis, from which fat has been at least partially removed prior to hydrolysis.