METHOD FOR PRODUCING OF AMINO ACID HYDROLYSATE Russian patent published in 2006 - IPC A23J3/00 A23J3/20 A23J3/34 A23J1/04 

FIELD: food-processing industry, in particular, production of protein compositions for food products.

SUBSTANCE: method involves cutting raw fish material; homogenizing raw fish material by grinding thereof and forming reaction mixture through processing of homogenate with the use of enzymic complex separated from raw fish material; providing enzymic hydrolysis of reaction mixture; inactivating enzymes by heating of reaction mixture; centrifuging reaction mixture for separating hydrolysate; drying hydrolysate for obtaining of dry product; using viscera contents of raw fish material as enzymic complex source to be cut and adapted for enzymic hydrolysis, with quantitative ratio of raw fish material and viscera contents of raw fish material in reaction mixture being set on condition that 50-300 units of proteolytic activity of enzymic complex per 1 g of raw fish material homogenate be provided; adding distilled water and sodium hydroxide solution into reaction mixture to provide for pH value of 7.4-7.6. Enzymic hydrolysis is carried out at temperature of 40-50 C until amino nitrogen concentration is 850-900 mg%. After centrifuging of reaction mixture, enzymes are additionally inactivated, said process being accompanied with clarification of hydrolysate and addition of hydrochloric acid until pH value reaches 3.15-3.25, with following fish fat separation and addition into hydrolysate of sodium hydroxide solution until pH value is 6.0-6.2.

EFFECT: provision for creating conditions for deep hydrolysate of raw fish material proteins by means of native composition of enzymic complex and accumulation of maximal amount of amino acids with native composition thereof being retained.

4 cl, 2 tbl