Conc. meat flavour by partial degradation of meat - by stage wise proteolysis

摘要

Flavours for meat are prepd. by partial degradation of natural animal meat proteins with proteolytic enzymes in stages. The flavours have a natural taste distinct from that of vegetable origin and the process produces 4-4.5 times as much flavouring as the meat extn. method and the taste is stronger. Starting matls. are muscle or conjunctive tissue, animal waste, bone or spine marrow, brain, body fluids or liver, solubilised by alkali or acid treatment. The enzymes used for degradation give fragments of mol. wt. 1,000-13,000 perf 2,000-6,500. Enzymes are trypsin, chymotrypsin, pepsin, cathepsin or papain. After reaction the enzymes are thermally deactivated at 80-200 degrees C for 1 sec-50 min.