KR860008728A - 단백질 수해침적물 및 그 조성방법 - Google Patents

단백질 수해침적물 및 그 조성방법 Download PDF

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Publication number
KR860008728A
KR860008728A KR1019860003503A KR860003503A KR860008728A KR 860008728 A KR860008728 A KR 860008728A KR 1019860003503 A KR1019860003503 A KR 1019860003503A KR 860003503 A KR860003503 A KR 860003503A KR 860008728 A KR860008728 A KR 860008728A
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South Korea
Prior art keywords
content
composition
protein
sodium chloride
amino acid
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KR1019860003503A
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English (en)
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KR890003092B1 (ko
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프란시스쿠스 마리아드 로이 조하네스
에드원 미킨스 스테펜
에드윈 미킨스 스테펜
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유니레버 엔.부이.
에이취. 반 발렌
유니레버 엔. 부이.
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Publication of KR860008728A publication Critical patent/KR860008728A/ko
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    • 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
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • 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
    • 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
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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
    • A23L27/40—Table salts; Dietetic salt substitutes
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/806—Salt or mineral substitute

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Peptides Or Proteins (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

내용 없음

Description

단백질 수해침적물 및 그 조성방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (11)

  1. 다음 요소들을 함유하고 사카라이드 운반체 수해침적물 0내지 75중량%를 함유하는 것을 특징으로 하는 단백질 수해침적물의 조성물.
    (a) 0내지 35%(w/w)의 염화나트륨 함량. (b) 25내지 100%(w/w)의 유리 아미노산 함량. (c) 8내지 60%(건조물질 기준으로 계산한 w/w)의 글루타민산의 함량.
  2. 청구범위 1에 있어서 염화나트륨 함량이 25%이하인 것을 특징으로 하는 단백질 수해침적물의 조성물.
  3. 청구범위 1 또는 2에 있어서, 아미노산 함량이 40내지 80%(w/w)인 것을 특징으로 하는 단백질 수해침적물의 조성물.
  4. 청구범위 1내지 3중 어느 하나에 있어서 전체 아미노산내의 무극성 아미노산(류신, 이소류신, 발린, 페닐알라닌)의 함유율이 본래의 값에 비하여 최소한 20%, 바람직하게는 50%감소된 것을 특징으로 하는 단백질 수해침적물의 조성물.
  5. 청구범위 1내지 4중 어느 하나에 있어서 비 염화나트륨 비아미노산 화합물(탄수화물 유도체)함량이 20%이하인 것을 특징으로하는 단백질수해침적물의 조성물.
  6. 사카라이드 운반체 물질을 함유하는 청구범위 1에 있어서 전체조성물의 75중량%, 바람직하게는 50중량%가 사카라이드 운반체 물질이며, 나머지는 다음요소를 함유하는 개선된 단백질인 것을 특징으로 하는 단백질 수해침적물의 조성물.
    (a) 0내지 35%(w/w)의 염화나트륨 함량: (b) 25내지 100%(w/w)의 유리 아미노산 함량: (c) 8내지 60%(건조물질 기준으로 계산한 w/w)의 글루타민산의 함량
  7. 수해침적물을 극성(極性)솔벤트에 용해시키고, 이 용액을 다공성 물질내로 겔 여과시키며 상기 다공성물질의 평균미세동공직경은 0.5내지 2.5nm이며 이 물질은 이상의 청구범위중 어느 것에서나 정의한 프랙션을 용출하는 것을 특징으로 하는 가수분해한 단백질의 조성방법.
  8. 청구범위 7에 있어서, 상기 미세동공직경이 0.5내지 1.5nm인 것을 특징으로 하는 가수분해한 단백질의 조성방법.
  9. 청구범위 7또는 8에 있어서, 상기 다공성 물질은 교차결합된 덱스트란인 것을 특징으로 하는 가수분해한 단백질의 조성방법.
  10. 청구범위 7내지 9중 어느하나에 있어서 개선방법은 적절한 다공성물질로 충진된 칼럼을 사용하여 수행하며, 단백질 수해침적물 및 물이 교대로 용출되는 것을 수반함을 특징으로 하는 가수분해한 단백질의 조성방법.
  11. 청구범위 1내지 6에서 정의한 개선된 단백질 수해침적물로 구성된 식품조성물.
    * 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019860003503A 1985-05-06 1986-05-06 단백질 가수분해물의 조성방법 KR890003092B1 (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP85200704 1985-05-06
EP85-200704.6 1985-05-06
EP85200704.6 1985-05-06

Publications (2)

Publication Number Publication Date
KR860008728A true KR860008728A (ko) 1986-12-18
KR890003092B1 KR890003092B1 (ko) 1989-08-22

Family

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KR1019860003503A KR890003092B1 (ko) 1985-05-06 1986-05-06 단백질 가수분해물의 조성방법

Country Status (13)

Country Link
US (1) US4873108A (ko)
EP (1) EP0209921B1 (ko)
JP (1) JPS61268139A (ko)
KR (1) KR890003092B1 (ko)
AU (1) AU575725B2 (ko)
CA (1) CA1271361A (ko)
DE (1) DE3664715D1 (ko)
DK (1) DK205986A (ko)
ES (1) ES8801570A1 (ko)
GR (1) GR861162B (ko)
MX (1) MX168061B (ko)
NO (1) NO164392C (ko)
ZA (1) ZA863356B (ko)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0361596B1 (en) * 1988-09-26 1992-08-05 Unilever N.V. Process for preparing improved hydrolysed protein
EP0361597B1 (en) * 1988-09-26 1993-03-24 Unilever N.V. Process for preparing improved hydrolysed protein
US4944953A (en) * 1989-05-19 1990-07-31 A. E. Staley Manufacturing Company Purification of hydrolysed protein with crystalline zeolite
US6331261B1 (en) * 1999-10-01 2001-12-18 Rohm And Haas Company Water softener salt formulation
US20070059428A1 (en) 2005-09-14 2007-03-15 Chigurupati Sambasiva R Low-sodium salt composition
US9629384B2 (en) 2005-09-14 2017-04-25 S & P Ingredient Development, Llc Low sodium salt composition
US8802181B2 (en) 2006-10-05 2014-08-12 S & P Ingredient Development, Llc Low sodium salt composition
JP4821888B2 (ja) * 2008-06-13 2011-11-24 毎日食品 株式会社 天然こく味調味料の製造方法及び同方法により得られる天然こく味調味料並びにその用途
US20110070334A1 (en) * 2009-09-20 2011-03-24 Nagendra Rangavajla Probiotic Stabilization
US9247762B1 (en) 2014-09-09 2016-02-02 S & P Ingredient Development, Llc Salt substitute with plant tissue carrier
WO2019055082A1 (en) 2017-09-18 2019-03-21 S & P Ingredient Development, Llc LOW SODIUM SALT SUBSTITUTE COMPRISING POTASSIUM CHLORIDE
CN111006805B (zh) * 2019-11-15 2021-06-11 北京空间机电研究所 空间充气结构包装内残存气体真空膨胀力测量装置及方法

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3519437A (en) * 1967-02-06 1970-07-07 Int Flavors & Fragrances Inc Meat flavor compositions
US3574857A (en) * 1968-04-01 1971-04-13 Smith Kline French Lab Antilipidemic methods using glutamic acid,threonine and proline
CH569426A5 (en) * 1972-04-10 1975-11-28 Johnson & Johnson Amino acid compsn - of improved taste and specific calorific value
JPS49514A (ko) * 1972-04-19 1974-01-07
US3952109A (en) * 1973-02-13 1976-04-20 Far-Mar-Co., Inc. Low salt protein hydrolyzates
DD157258A1 (de) * 1979-11-29 1982-10-27 Baerbel Lieske Verfahren zur herstellung salz-und phenylalaninfreier proteinhydrolysate
HU194487B (en) * 1979-12-28 1988-02-29 Chinoin Gyogyszer Es Vegyeszet Process for producing food-preparation suitable for feeding sicks of phenylketoneurea from protein hydrolysates

Also Published As

Publication number Publication date
US4873108A (en) 1989-10-10
DE3664715D1 (en) 1989-09-07
NO164392B (no) 1990-06-25
CA1271361A (en) 1990-07-10
JPH0319B2 (ko) 1991-01-07
ES8801570A1 (es) 1988-02-16
ZA863356B (en) 1988-01-27
EP0209921B1 (en) 1989-08-02
MX168061B (es) 1993-05-03
DK205986D0 (da) 1986-05-05
NO861772L (no) 1986-11-07
ES554661A0 (es) 1988-02-16
JPS61268139A (ja) 1986-11-27
KR890003092B1 (ko) 1989-08-22
EP0209921A1 (en) 1987-01-28
GR861162B (en) 1986-09-01
DK205986A (da) 1986-11-07
AU5708086A (en) 1986-11-13
NO164392C (no) 1990-10-03
AU575725B2 (en) 1988-08-04

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