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Protein food material having controlled hydrogen sulfide odor and method of controlling hydrogen sulfide odor

A hydrogen sulfide and protein technology, used in protein food processing, protein food ingredients, animal protein processing, etc., can solve problems such as poor effect, inability to completely control odor, and prolong production cycle.

Inactive Publication Date: 2006-11-22
NIPPON SUISAN KAISHA LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above methods are not very effective in suppressing the generation of hydrogen sulfide and cannot completely control the bad smell
In addition, in the latter method of secondary processing, it is necessary to use equipment for secondary processing such as freezing and boiling, and it also prolongs the production cycle

Method used

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  • Protein food material having controlled hydrogen sulfide odor and method of controlling hydrogen sulfide odor
  • Protein food material having controlled hydrogen sulfide odor and method of controlling hydrogen sulfide odor
  • Protein food material having controlled hydrogen sulfide odor and method of controlling hydrogen sulfide odor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0036] Deodorizing Effect of Adding Ascorbic Acid to Fish Protein

[0037] (method)

[0038] A high-temperature and high-pressure processed model sample was prepared by the same method as in Example 1 using the raw meat sauce. In this protocol, the heating condition was set at 160 °C for 10 minutes. The amount of hydrogen sulfide generated was measured for a sample to which nothing was added to the meat sauce (no additive) and a sample to which 1% ascorbic acid was added. At 30 minutes, 2 hours, 3 hours and 20 hours after the end of heating, the amount of hydrogen sulfide was measured by the same method as in Example 1.

[0039] (result)

[0040] The results are shown in figure 2 . The sample with no additions to the meat sauce showed about 50 ppm residual hydrogen sulfide even after 20 hours of refrigeration. When the sample was supplemented with ascorbic acid, the residual amount of hydrogen sulfide was less than that without the addition at 30 minutes after heating, ...

Embodiment 3

[0043] The amount of hydrogen sulfide produced and the deodorizing effect of sodium ascorbate in the case of using soybean protein as a raw material

[0044] (method)

[0045] A model sample subjected to high temperature and high pressure processing was prepared by the same method as in Example 1. Soybean protein is used as a raw material and heated after adjusting its water content to 70%. The amount of hydrogen sulfide was compared between a sample to which no ascorbic acid was added and a sample to which 1% sodium ascorbate was added. At 30 minutes, 2 hours, 3 hours and 20 hours after the end of heating, the amount of hydrogen sulfide was measured.

[0046] (result)

[0047] The results are shown in image 3 . The sample without any addition to the soy protein showed a residual amount of hydrogen sulfide of about 50 ppm even after refrigerated for 20 hours. When the sample was supplemented with ascorbic acid, the residual amount of hydrogen sulfide was less than that ...

Embodiment 4

[0050] Comparison with secondary deodorizing processing method (method of Japanese Patent No. 2941416)

[0051] (method)

[0052] A high-temperature and high-pressure processed model sample was prepared by the same method as in Example 1 using the raw meat sauce. The HPHT-processed samples without any additions to the meat sauce were frozen at -25°C and then boiled in 10 times the volume of hot water for 1 hour. After this boiling and subsequent cooling process, the amount of hydrogen sulfide was determined. For the sample to which ascorbic acid was added, the amount of hydrogen sulfide was measured by the same method as Test Example 1 after refrigerating for 20 hours.

[0053] (result)

[0054] Table 1 shows the comparison results of the residual hydrogen sulfide of the secondary processing scheme and the scheme of adding ascorbic acid. When secondary processing (such as freezing, thawing, and boiling) was performed, residual hydrogen sulfide of about 20 ppm was observed ...

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PUM

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Abstract

The invention provides a method of controlling hydrogen sulfide odor generating in a treatment of a protein material at a high temperature under elevated pressure, in particular, a method of controlling hydrogen sulfide odor generating in the production of a food material having a fibrous texture by a treatment with an extruder at a high temperature under elevated pressure. To provide a food material having controlled hydrogen sulfide odor which is obtained by treating a protein material at a high temperature under elevated pressure. In the production of a food material obtained by treating a protein material at a high temperature under elevated pressure, hydrogen sulfide odor is controlled by adding ascorbic acid or its analog, preferably ascorbic acid, isoascorbic acid, dehydroascorbic acid or a salt thereof. It is appropriate for producing a food material to practice the treatment at a high temperature under elevated pressure with the use of an extruder. This method is appropriate for the production of a food material having a fibrous texture. As the protein material, a fish material is favorable.

Description

technical field [0001] The present invention relates to a food material produced by processing protein material at high temperature and high pressure. For example, the present invention relates to a method of controlling the odor of hydrogen sulfide, which is generated during high-temperature and high-pressure processing of proteinaceous materials, and a food material having a controlled hydrogen sulfide odor. More particularly, the present invention relates to a method for controlling the odor of hydrogen sulfide generated during the preparation of a food material having a fibrous structure by using an extruder under high temperature and high pressure. [0002] According to the present invention, the above-mentioned high-temperature and high-pressure processing refers to a processing process at or above 110°C and at or above 1 atmospheric pressure, and refers to processing that produces hydrogen sulfide odor during heat treatment of protein materials. Background technique ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/04A23J3/32A23J3/00A23J3/26A23L5/10A23L5/20A23L17/00A23L27/00A23L29/00A23L33/15
CPCA23J3/04A23J3/26A23V2002/00A23L5/273A23L27/84A23L17/70A23L17/40A23V2200/15A23V2250/708
Inventor 森隆史郡山刚
Owner NIPPON SUISAN KAISHA LTD
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