CHICKEN EXTRACT AND METHOD FOR PRODUCTION OF CHICKEN EXTRACT

Disclosed is a method for producing a chicken extract, which comprises the step of treating a chicken meat, a treatment product produced by adding an aqueous medium to a chicken meat and subjecting the mixture to a heat treatment, or a residue produced by the solid/liquid separation of the treatment...

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Bibliographische Detailangaben
Hauptverfasser:	YAMASE, NARIA, FUJIMOTO, AKIHITO, TORII, KENJI, SAKAI, AKIKO
Format:	Patent
Sprache:	eng ; fre ; jpn
Schlagworte:	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
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Beschreibung
Zusammenfassung:	Disclosed is a method for producing a chicken extract, which comprises the step of treating a chicken meat, a treatment product produced by adding an aqueous medium to a chicken meat and subjecting the mixture to a heat treatment, or a residue produced by the solid/liquid separation of the treatment product, with a proteolytic enzyme having an endoprotease activity and an exoprotease activity at a ratio of 1:1 to 1:3. Also disclosed is a chicken extract comprising a polypeptide having an isoelectric point of 4 or less, wherein the amount of amino acid resides constituting the polypeptide comprises 10% or more of the total amount of amino acid residues contained in the chicken extract. L'invention porte sur le procédé de production d'un extrait de poulet consistant: à traiter de la viande de poulet en lui ajoutant un milieu aqueux; à chauffer le mélange; à traiter le résidu produit par sa séparation solide/liquide par une enzyme protéolytique à activité d'endoprotéase et d'exoprotéase dans un rapport 1:1 à 1:3. L'invention porte également sur un extrait de poulet de polypeptide présentant un point isoélectrique de 4 ou moins et dont la part des acides aminés constitutifs du polypeptide représente 10% ou plus du total des acides aminés de l'extrait.