HEAT-TREATMENT OF LIQUID CONTAINING THERMALLY COAGULABLE PROTEIN

• Main Authors: YAMANAKA YOSHIRO, TERAYAMA MASANORI, SHIBAHARA HIROYUKI, TSUKADA SUNAO
• Format: Patent
• Language: English
• Published: 21.04.1988
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE:To enable effective utilization of the titled liquid without discarding the liquid, by adding an enzyme to a liquid containing thermally coagulable protein to effect an enzymatic reaction and heating the reaction mixture with a specific heating apparatus, thereby preventing the clogging of flow channel, etc., and enabling continuous and stable heat-treatment over a long period. CONSTITUTION:A liquid containing a thermally coagulable protein, e.g. a seasoning liquid used in the pickling of fish or shellfish, etc., is added with 0.001-0.05w/w% enzyme such as protein-decomposition enzyme A aprotease and is subjected to an enzymatic reaction at 50-60 deg.C for 1-3hr to eliminate the heat-coagulation property. The treated liquid is heat-treated under decreased thermal load with a heat-treatment apparatus consisting of a combination of an indirect heating means using a plate, tubular or double-pipe heat-exchanger and a direct heating means comprising direct contact of said liquid with a heating medium such as steam.