Protein hydrolysates produced with the use of marine proteases

Details Protein hydrolysates produced with the use of marine proteases Protein hydrolysates produced with the use of marine proteases

A - Human Necessities

23

J

A23J 3/00 (2006.01) A21D 2/26 (2006.01) A23C 11/06 (2006.01) A23J 3/34 (2006.01) A23K 1/165 (2006.01) A23L 1/23 (2006.01) A23L 1/313 (2006.01) A23L 1/314 (2006.01) A23L 1/325 (2006.01) A23L 1/39 (2006.01) A61K 38/01 (2006.01)

Patent

CA 2421058

The invention relates to a method for enzymatically obtaining protein hydrolysates for human consumption, animal feed and cosmetics. The process involves the use of a proteolytic composition derived from fish, such as Cod (Gadus morhua), to obtain hydrolysates which have a non-bitter taste and retain the flavor and aroma of the protein-containing material which is hydrolyzed: e.g. when hydrolyzing protein-containing material from marine organisms or parts thereof, such as fish, shrimp, lobster or other seafood according to the invention, a protein hydrolysate is produced that has a characteristic natural flavor of the organism. Also provided are food products comprising the hydrolysates of the invention, such as soup, sauce, cheese, HVP, meat extract and flavoring agent, broth, paté, mousse, frying dough, orly dough, and pastries.

Cette invention concerne un procédé permettant d'obtenir par voie enzymatique des hydrolisats protéiques destinés à la consommation humaine, é l'alimentation des animaux et à l'industrie cosmétique. Ce procédé repose sur l'utilisation d'une composition protéolytique tiré de poissons tels que la morue (Gadus morhua), qui permet d'obtenir des hydrolisats. Ces hydrolisats ont un goût sans amertume et conservent le parfum et d'arôme de la matière protéique et qui est hydrolysé. Lors de l'hydrolise de la matière à contenu protéique tirée d'organismes marins en totalité ou en partie tels que poissons, crevettes, homards ou autres fruits de mer selon l'invention, un hydrolisat est produit qui présente une saveur naturelle caractéristique de l'organisme dont il est tiré. L'invention concerne également des denrées alimentaires renfermant lesdits hydrolisats, telles que potages, sauces, fromages, PHV, extrait de viande et agent aromatisant, bouillon, pâté, mousse, pâte à frire et autre, et pâtisseries.

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