Hydrolyzed casein preparation
AssigneeKerry Foods, Inc.
InventorRobert M. Thompson
Life of this patent
Estimating the term…
Abstract
A process for providing yield enhancement of canned tuna fish. A dry storage hydrolyzed caseinate product is firstly produced by firstly providing acid precipitated casein. The acid precipitated casein is agitated with hydroxide solution while maintaining the mixture substantially dry. The mixture is allowed to cool to ambient temperature and a dry enzyme is uniformly distributed therein in a ratio of at least 0.1% by weight. A broth is subsequently formed by dispersing the dry hydrolyzed caseinate in a 5-10% by weight aqueous dispersion. The dispersion is heated to a temperature in the range of approximately 160.degree. F. to 190.degree. F. and used to effect enhanced yield of precooked tuna fish to be subsequently canned.
Claims17
A process for preparing a dry storage hydrolyzed casein product, comprising the steps of:
- providing acid precipitated casein;
- neutralizing the acidified casein by agitating acidified casein with hydroxide solution to form, as a result of said neutralizing, a warm, substantially dry mixture;
- allowing said mixture to cool to ambient temperature;
- and
- uniformly distributing dry enzyme, capable of forming an enzymatically hydrolyzed caseinate with said mixture, in said mixture in a ratio of at least 0.1% of the enzyme by weight to form a dry enzymatically hydrolyzed caseinate, said dry enzyme comprising an enzyme selected from the group consisting of carboxyl protease enzymes and chymotrypsin to form an enzymatically hydrolyzed caseinate.
A process for preparing a yield improvement broth for canned tuna fish, comprising the steps of:
- providing acid precipitated casein;
- neuteralizing the acidified casein by agitating the acidified casein with hydroxide solution to form, as a result of said neutralizing, a warm, substantially dry mixture;
- allowing said mixture to cool to ambient temperature;
- uniformly distributing dry enzyme, capable of forming an enzymatically hydrolyzed caseinate with said mixture, in said mixture in a ratio of at least 0.1% of the enzyme by weight to form a dry enzymatically hydrolyzed caseinate, said dry enzyme comprising an enzyme selected from the group consisting of carboxyl protease enzymes and chymotrypsin to form an enzymatically hydrolyzed caseinate;
- dispersing said dry hydrolyzed caseinate in water at a temperature in the range of approximately 5% to 10% by weight;
- and
- heating the dispersion to a temperature in the range of approximately 160.degree. F. to 90.degree. F. to form a tuna fish yield improvement broth.
A process for providing high yield canned tuna fish, comprising the steps of:
- providing acid precipitated casein;
- neutralizing the acidified casein by agitating the acidified casein with hydroxide solution to form, as a result of said neutralizing, a warm, substantially dry mixture;
- allowing said mixture to cool to ambient temperature;
- uniformly distributing dry enzyme, capable of forming an enzymatically hydrolyzed caseinate with said mixture, in said mixture in a ratio of at least 1% of the enzyme by weight to form a dry enzymatically hydrolyzed caseinate, said dry enzyme comprising an enzyme selected from the group consisting of carboxyl protease enzymes and chymotrypsin to form an enzymatically hydrolyzed caseinate;
- dispersing said dry hydrolyzed caseinate in water at a temperature in the range of approximately 50.degree. F. to 90.degree. F. in a ratio of approximately 5% to 10% by weight;
- and
- canning tuna fish in said broth.
Dependencies are inferred from the claim text.