Process for manufacturing dehydrated flavoring from livestock blood
AssigneeKorea Food Research Institute
InventorsIck-Jong Yoo, Kyung-Hwan Kim, Young-Eon Kim
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Abstract
Dehydrated flavorings are produced by using the blood of livestock including hydrolysis of the blood to convert protein to amino acid form, passing the hydrolyzed suspension through a granular type active charcoal column to remove poor color and odor properties from the hydrolyzed suspension, removing salt from the suspension by filtering, causing the suspension to taste meat-like by allowing it to react with sugars, and then powdering the suspension to produce a powdered blood product.
Claims1
A process for manufacturing dehydrated flavorings from livestock blood, the process comprising the steps of:
- (a) hydrolyzing blood of livestock for 6-24 hours at a temperature of 100-110.degree. C. after mixing 30-70% (V/V) of 4-10N hydrochloric acid solution with the blood to produce a hydrolyzed suspension;
- (b) neutralizing said suspension from step (a) at a pH 4.8-6.2 by contacting the suspension with 6-12N caustic soda solution to produce a neutralized suspension;
- (c) decolorizing and deodorizing said neutralized suspension of step (b) by contacting the suspension with granulated active charcoal for 15-25 minutes per unit volume to produce a decolorized and deodorized suspension;
- (d) removing salt from said decolorized and deodorized suspension from step (c) by ultrafiltration or vacuum concentration to produce a desalted suspension;
- (e) heating said desalted suspension from step (d) for 1-4 hours at a temperature of 95.degree.-170.degree. C., after adding 3-5% by weight of sugars, to produce a heated suspension;
- (f) spray drying said heated suspension of step (e)to form a power having a 35-45% solid content;
- and
- (g) seasoning said powder produced from step (f).
Dependencies are inferred from the claim text.