PROTEIN FOOD ADDITIVE PRODUCTION METHOD Russian patent published in 2004 - IPC

FIELD: food industry and biotechnology. SUBSTANCE: invention relates to production of food additives from animalorigin raw materials, in particular from secondary products of poultry-processing industry, which additive may be used in food industry and medicine. Method of invention comprises mincing meat-and-bone materials on mincer, mixing with water, defatting on centrifuge, enzymatic hydrolysis at 40-50 C and pH 6.5-7.8, centrifugal separation of sediment from hydrolyzate, heating the latter to 90-100 C and keeping it at this temperature for 10-15 min, and drying on spray drier. According to invention, raw material is preliminarily subjected to autoclaved heat treatment for 30 min at 120-123 C and pressure 0.1 MPa, mixing with water is performed at raw material-to-water ratio 1:15, and, before enzymatic hydrolysis, medium pH is adjusted to 7.0-7.2 by adding 1 N sodium hydroxide solution. Enzymatic agent utilized is collagenase solution, which is prepared by dissolving collagenase in buffer solution, pH 7.2, at collagenase-to-buffer ratio 1:12. Addition of enzymatic agent, collagenase or protosubtilin, is accomplished on the basis of 30-50 proteolytic activity units per 1 g protein in treated raw material. Treatment time is 2.5-3 h. Such procedure allows enzyme-endocrinal and meat raw material to be substituted by secondary products of poultry-processing industry. EFFECT: reduced expenses on raw materials, increased productivity, enabled control of hydrolyzate fraction composition, improved organoleptic characteristics of product, and increased biological value of the latter due to enrichment with minerals and food fibers. 14 dwg, 2 tbl, 5 ex