HEAT-TREATMENT OF LIQUID CONTAINING THERMALLY COAGULABLE PROTEIN
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 f...
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Main Authors | , , , |
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Format | Patent |
Language | English |
Published |
21.04.1988
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Abstract | 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. |
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AbstractList | 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. |
Author | TSUKADA SUNAO TERAYAMA MASANORI SHIBAHARA HIROYUKI YAMANAKA YOSHIRO |
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Notes | Application Number: JP19860236265 |
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Snippet | PURPOSE:To enable effective utilization of the titled liquid without discarding the liquid, by adding an enzyme to a liquid containing thermally coagulable... |
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SubjectTerms | 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 |
Title | HEAT-TREATMENT OF LIQUID CONTAINING THERMALLY COAGULABLE PROTEIN |
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