METHOD FOR PRODUCTION OF PROTEIN-AMINOACID FOOD FORTIFIER Russian patent published in 2009 - IPC A23L1/30 

FIELD: biotechnologies.

SUBSTANCE: invention is related to biotechnology and may be used in food industry. Method includes the following. Yeast cells water suspension is prepared. Prepared suspension of yeast cells is heated up to temperature of 85-95°C for 15-20 minutes, therefore inactivating endogenous ferments. Afterwards water suspension is cooled down to 54-56°C. The first ferment composition is added into cooled mixture, which contains mixture of proteinases, endo- beta- glucanases and exo- beta - glucanases, sources of which are ferment preparations such as protosubtiline and celoviridine. Hydrolysis is carried out at natural pH, temperature of 54-56°C for 1 hour 45 minutes - 2 hours - 15 minutes with continuous mixing. Prepared ferment lysate is cooled down to 45-48°C, and the second ferment composition is introduced - complex of proteinases, peptidases, endo - beta-glucanases and exo- beta - gluconases, mannanase and chitinase, source of which is a cultural liquid Aspergillus oryzae VKPM F - 931 with addition of ferment preparation of celoviridine. Hydrolysis is carried out at natural pH, temperature of 45-48°C for 3 hours 45 minutes - 4 hours 15 minutes at continuous mixing with further maintenance of final ferment lysate at temperature of 85-95°C for 15-20 minutes, inactivating endogenous ferments and drying of finished product.

EFFECT: invention makes it possible to increase quality of food fortifier.

3 cl, 1 tbl, 2 ex