METHOD FOR OBTAINING FUNCTIONAL FOOD INGREDIENT BASED ON CASEIN HYDROLYSATE Russian patent published in 2019 - IPC A23J3/30 

FIELD: biotechnology; food industry.

SUBSTANCE: casein is subjected to two-stage hydrolysis. At the first stage, casein is hydrolyzed in the presence of 6N sulfuric acid in a ratio of 1:20 at a temperature of 100–120 °C for 6–8 hours. Then, the obtained mixture is neutralized with calcium hydroxide, filtered and sent to the second hydrolysis step. Enzymatic hydrolysis takes place in the presence of an enzymatic system consisting of exo- and endopeptidases with an enzyme: substrate ratio of 1:100, when the medium is neutral and at a temperature of 50±5 °C for 8 hours. Enzymes are inactivated with live steam for at least 5 minutes. Then, the resulting hydrolyzate is cooled.

EFFECT: invention provides a product that is completely absorbed by the human body without causing allergies and other undesirable effects.

1 cl, 2 tbl, 2 ex