Process for preparing a protein hydrolysate from protein containing animal products

• US 5,985,337 A
• Filed: 08/05/1997
• Issued: 11/16/1999
• Est. Priority Date: 08/12/1996
• Status: Expired due to Fees

• Current Assignee: CPC International, Inc. (Unilever PLC)
• Original Assignee: CPC International, Inc. (Unilever PLC)
• Inventors: Maier, Dieter, Blortz, Doris, Muller, Rudi, Bohrmann, Hans
• Primary Examiner(s): WONG, LESLIE A
• Application Number:
  US08/906,728
• Time in Patent Office: 833 Days
• Field of Search: 426/32, 426/55, 426/56, 426/59, 426/533, 426/58, 426/63, 426/656, 426/657
• US Class Current: 426/56
• CPC Class Codes: A23B 4/048 with addition of chemicals other than natural smoke
• CPC Class Codes: A23B 4/22 Microorganisms; Enzymes; Antibiotics
• CPC Class Codes: A23J 3/341 of animal proteins
• CPC Class Codes: A23L 27/27 Smoke flavours

Abstract

The invention makes available a process for preparing a protein hydrolysate from protein containing animal products, in which process the animal products are hydrolysed using endopeptidases and exopeptidases. The process is characterized in that smoked, protein containing animal products are employed as protein containing animal products. By using smoked, protein containing animal products, a protein hydrolysate can be produced which does not have the bitter flavor which arises during the customary hydrolysis of protein containing animal products. Smoked pork rind is preferably employed for the hydrolysis.

Claims

1. A process for preparing a protein hydrolysate from a protein containing animal product, comprising:

a) smoking said protein containing animal product; and

b) hydrolyzing said smoked, protein containing animal product using proteases.

2. The process according to claim 1, wherein said proteases are selected from the group consisting of a protease having an endopeptidase effect and a proteinase having exopeptidase and endopeptidase effects.

3. The process according to claim 1, wherein said protein containing animal product is mechanically comminuted prior to the hydrolysis.

4. The process according to claim 1, wherein said smoked, protein containing animal product is pork rind.

5. The process according to claim 4, wherein said pork rind is thermally disrupted by microwave puffing prior to the hydrolysis.

6. The process according to claim 2, wherein said protease having an endopeptidase effect is selected from the group consisting of neutral proteases and alkaline proteases.

7. The process according to claim 1, wherein said protein containing animal product is disrupted prior to hydrolysis by a method selected from the group consisting of boiling, defatting and a combination thereof.

8. The process according to claim 1, wherein said protein containing animal product is treated, prior to hydrolysis, to alter the protein structure of said protein containing animal product.