Artificial fiber meat
US-12041948-B2 · Jul 23, 2024 · US
Highly emulsifiable albumen hydrolysate
US2017150737A1 · US · A1
| Field | Value |
|---|---|
| Publication number | US-2017150737-A1 |
| Application number | US-201415313592-A |
| Country | US |
| Kind code | A1 |
| Filing date | May 28, 2014 |
| Priority date | May 28, 2014 |
| Publication date | Jun 1, 2017 |
| Grant date | — |
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- Title
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Abstract
Official abstract text for this publication.
The present invention addresses the problem of providing an albumen hydrolysate that has emulsifiability, emulsion stability and heat coagulability. An albumen hydrolysate obtained by hydrolysis of albumen with a protease, wherein the dry weight of a precipitate formed by adding nine times the amount of 0.4 M trichloroacetic acid (TCA) to the albumen hydrolysate is 60% or more relative to the dry weight of albumen treated in the same manner.
First claim
Opening claim text (preview).
1 . An albumen hydrolysate obtained by hydrolysis of albumen with a protease, wherein the dry weight of a precipitate formed by adding nine times the amount of 0.4 M trichloroacetic acid (TCA) to the albumen hydrolysate is 60% or more relative to the dry weight of albumen treated in the same manner. 2 . The albumen hydrolysate according to claim 1 , wherein the protease is a protease extracted from a microorganism belonging to the genus Bacillus or Aspergillus. 3 . The albumen hydrolysate according to claim 2 , wherein the microorganism belonging to the genus Bacillus is Bacillus stearothermophilus. 4 . The albumen hydrolysate according to claim 2 , wherein the microorganism belonging to the genus Aspergillus is Aspergillus oryzae. 5 . The albumen hydrolysate according to claim 1 , wherein the absorbance (500 nm), when the albumen hydrolysate is emulsified with an equal amount of an oil and the emulsified liquids immediately after the emulsification and after the elapse of one hour are diluted to 200 times with a 0.1% SDS liquid, is 0.1 or more. 6 . An emulsifier comprising the albumen hydrolysate according to claim 1 as an active ingredient. 7 . An emulsion stabilizer comprising the albumen hydrolysate according to claim 1 as an active ingredient. 8 . A processed food comprising the albumen hydrolysate according to claim 1 . 9 . A process for producing an albumen hydrolysate, comprising the step of hydrolyzing albumen with a protease at 45° C. to 70° C. and a pH of 6 to 9 for 0.5 hours to 2 hours. 10 . The process for producing an albumen hydrolysate according to claim 9 , further comprising the step of heating the hydrolyzed albumen at 75° C. to 100° C. for 5 minutes to 30 minutes.
Assignees
Inventors
Classifications
- A23J1/08Primary
from eggs · CPC title
Addition or treatment with microorganisms or enzymes · CPC title
General cosmetic use · CPC title
using enzymes · CPC title
Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title
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- What does patent US2017150737A1 cover?
- The present invention addresses the problem of providing an albumen hydrolysate that has emulsifiability, emulsion stability and heat coagulability. An albumen hydrolysate obtained by hydrolysis of albumen with a protease, wherein the dry weight of a precipitate formed by adding nine times the amount of 0.4 M trichloroacetic acid (TCA) to the albumen hydrolysate is 60% or more relative to the d…
- Who is the assignee on this patent?
- Hatta Hajime, Amano Enzyme Inc, Ise Foods Inc
- What technology area does this patent fall under?
- Primary CPC classification A23J1/08. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Thu Jun 01 2017 00:00:00 GMT+0000 (Coordinated Universal Time) (A1). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 8 related publications on this page (citations in our corpus or others sharing the same primary CPC).