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United States Patent 19 11) Patent Number: 5,676,986 Choudhury 45 Date of Patent: *Oct

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United States Patent 19 11) Patent Number: 5,676,986 Choudhury 45 Date of Patent: *Oct USOO5676986A United States Patent 19 11) Patent Number: 5,676,986 Choudhury 45 Date of Patent: *Oct. 14, 1997 54 FOOD PRODUCTS MADE FROM PROTEASE 62-171657 1/1986 Japan. 61-1025463 2/1986 Japan. ENZYME CONTAINING FISH, METHODS OF 62-087072 4/1987 Japan. MAKING SAME, AND METHODS TO 1039978 2/1989 Japan. INACTIVATE PROTEASE ENZYMEN FISH 3007559 1/1991 Japan. 75) Inventor: Gour S. Choudhury, Kodiak, Ak. OTHER PUBLICATIONS 73) Assignee: University of Alaska, Fairbanks, Ak. Wang et al. 1955, “Enzymatic Tenderization of Meat”, Food Research Nov., Dec. pp. 587,597. * Notice: The term of this patent shall not extend “Is Alaska Flatfish Fool's Gold?", Seafood Leader, Nov./ beyond the expiration date of Pat. No. Dec. 1989, pp. 156-158. 5,518,741. Tettweiler, Peter, "Snack Foods Worldwide”, Food Technol ogy, vol. 45(2), Feb. 1991, pp. 58-62. (21) Appl. No.: 576,880 "Snack Food Month and New Snacks", Food Technology, 22 Filed: Dec. 21, 1995 Feb. 1991, p. 64. Lee, C. M. and Toledo, R. T., "Factors Affecting Textural Related U.S. Application Data Characteristics of Cooked Comminuted Fish Muscle”,Jour nal of Food Science, vol. 41 (1976), pp. 391-397. 63 Continuation-in-part of Ser. No. 361,813, Dec. 22, 1994, Pat. No. 5.518,741. (List continued on next page.) (51 int. Cl. ................... A23L 1/327 52 U.S. Cl. .......................... 426/63; 426/641; 426/643; Primary Examiner-Helen Pratt 426/646; 426/655 Attorney, Agent, or Firm-Finnegan, Henderson, Farabow, 58) Field of Search .............................. 426/63, 641, 643, Garrett and Dunner, L.L.P. 426/646, 655 57 ABSTRACT 56) References Cited The present invention relates to a method for proteolytic degradation of fish muscle having protease enzyme which U.S. PATENT DOCUMENTS includes distributing the enzyme uniformly throughout the 3,000,789 9/1961 Bertullo et al.. fish muscle and drying the fish muscle thereafter. The 3,170,794 2/1965 Jeffreys et al.. present invention also relates to a method of making a food 3,516,349 6/1970 Bertullo et al.. product and includes reducing hydrolyzed fish muscle to a 4,207,354 6/1980 Haga et al. ............................. 426/643 powdered form, and then mixing the fish muscle in powder 4,816,278 3/1989 Sasamoto et al. 4,853,231 8/1989 Osajima et al. ......................... 426/63 form with a starchy and/or proteinaceous material to form a 4,861,602 8/1989 Uchida et al. .......................... 426/643 mixture which is subsequently subjected to high temperature 4,919,959 4/1990 Hosaka et al. extrusion processing to form a desired food product. The 4,935,192 6/1990 Porter et al. ............................ 426/643 present invention further relates to processes for tenderizing 4,950,494 8/1990 Katoh et al. or causing substantial or complete proteolytic degradation of 4,986999 1/1991 Takasaki et al. ........................ 426/643 animal muscle by applying onto the animal muscle, protease 5,223,301 6/1993 Kanda et al. enzyme obtained from fish having the enzyme present FOREIGN PATENT DOCUMENTS therein. Also disclosed is the resulting food products result ing from these processes. 0.096902 A3 12/1983 European Pat. Off.. 0 157433A1 10/1985 European Pat. Off.. 0 190873 A2 8/1986 European Pat. Off.. 43 Claims, 5 Drawing Sheets FISHCONTAINING PROTEOLYCNZYMES CEANING PrototySIS POST.EXESPROCESSING HighPROTEIN FOXODINGREDENT eXTRUDEofood PRODUCTS FOOD PRODUCTS 5,676,986 Page 2 OTHER PUBLICATIONS Regenstein, J. M., et al., "Introduction to Fish Technology”, an Osprey Book, Van Nostrand Reinhold, pp. 126-131. Schwimmer, S., "Influence of Water Activity on Enzyme Aitken, A., et al., “Fish. Handling & Processing, Second Reactivity and Stability", Food Technology, May 1990, pp. Edition", for the Ministry of Agriculture, Fisheries & Food, 65-70; 73-74; 82-83. Torry Research Station, Edinburgh, pp. 98-114. Troller, J. A., “Influence of Water Activity on Microorgan isms in Foods", Food Technology, May 1980, Institute of Kitagawa, "Extrusion Cooking Using Marine Products as Food Technologies, pp. 76-82. Raw Materials,” Journal of Fish Sausage, No. 221, 1989. Rockland, L. B. and Nishi, S., “Influence of Water Activity Kitagawa et al., "Extrusion Cooking Using Marine Products on Food Product Quality and Stability", Food Technology, as Raw Materials, Report 1 Extrusion Cooking Using Sar Apr. 1980, Institute of Food Technologies, pp. 42-51. dines." Hokuzuishi Monthly, vol. 44, pp. 151-168, 1987 Greene, D. H. and Babbitt, J. K., “A Research Note: Control (Report No. B1935). of Muscle Softening and Protease-Parasite Interactions in Kitagawa et al., "Studies on the Extrusion Cooking of Arrowtooth Flounder Atheresthes stomias'. Journal of Food Marine Products', III. Effect of Various Extrusion Condi Science, vol. 55, No. 2, 1990 pp. 579-580. tions on Freeze-Pulverized-BUNASAKE (Fall Chum Wasson, D. H., et al., “Effects of Additives on Proteolytic Salmon), Sci. Rep. Hokkaido Fish. Exp. Stn., vol. 32, pp. and Functional Properties of Arrowtooth Flounder Surimi", 19-32 (1989). Journal of Aquatic Food Product Technology, vol. 1(3/4), Murray et al., “Improved Utilization of Fish Protein 1992, pp. 147-165. Co-extrusion of Mechanically Deboned Salted Minced Wang et al., "Enzymatic Tenderization of Meat." Food Fish.” Can. Inst. Food Sci. Technol. J., vol. 13, No. 3, pp. Research, Nov.-Dec. 1955, pp. 587-597. 125-130, Jul. 1980. Wasson, D. H., et al., "Characterization of a Heat Stable Yu et al., “Production and Acceptability of Testing Fish Protease from Arrowtooth Founder; Atheresthes stomias', Crackers (“Keropok) Prepared by the Extrusion Method.” J. Journal of Aquatic Food Product Technology, vol. 1(3/4), Fd. Technol. vol. 16, pp. 51-58 (1981). 1992, pp. 167-183. Kristensen et al., "Extruded Protein-Rich Animal By-Prod Niki, H., et al., “Peruvian Hake Meat Having a Lack of ucts with Improved Texture.” Thermal Processing and Qual Kamoboko-Forming Property", Bulletin of the Japanese ity of Food, Elsevier Pub. 1984. Society of Scientific Fisheries, vol. 50(11), 1984, pp. Hilmarsdottir et al., “Microbial Stability of a Fermented 1917-1924. Intermediate Moisture Fish Product,” New Jersey Agricul Niki, H., et al., "Properties of Peruvian Hake Meat and tural Experiment Station Publication No. D-10104-1-84 Preparation of Purified Surimi", Bulletin of the Japanese (1984). Society of Scientific Fisheries, vol. 50(12), 1984, pp. Maga et al., "Coextrusion of Carp (Cyprinus Carpio) and 2043-2047. Rice Flour.” Journal of Food Processing and Preservation, Patashnik, M., et al., “Pacific Whiting, Merluccius produc vol. 9, pp. 121-128 (1985). tus: I. Abnormal Muscle Texture Caused by Myxosporidi Venugopal, “Feasibility of Incorporation of Partially an-Induced Proteolysis”, Marine Fisheries Review, vol. Deodourised Fish Meat in Exrusion Cooked Products.” 44(5), May 1982, pp. 1-12. Journal of Food Science and Technology, vol. 24, pp. Erickson, M.C., et al., "Proteolytic Activity in the Sarco 147-148, May/Jun. 1987. plasmic Fluids of Parasitized Pacific Whiting (Merluccius Karmas et al., "Novel Products from Underutilized Fish productus) and Unparasitized True Cod (Gadus macroceph Using Combined Processing Technology,” Journal of Food alus)”, Journal of Food Science, vol. 48, 1983, pp. Science, vol. 52, No. 1, pp. 7-9, 1987. 1315-1319. Noguchi, "Extrusion Cooking of High-Moisture Protein Konagaya, Shiro, “Jellification and Protease Activity of Foods,” Extrusion Cooking, AACC, 1989, Chapter 11. Yellowfin Sole Muscle in Association with a Myxosporidian Quaglia et al., “Use of Sardine Mince in Ceral Blends to Parasite", Bulletin of the Japanese Society of Scientific Obtain Extruded Products.” Ital. J. Food Sci. No. 4, pp. Fisheries, vol. 46(8), 1980, pp. 1019-1026. 23-28, 1989. Kudo, G., et al., "Factors Affecting Cooked Texture Quality Aoki et al., “Texturization of Surimi Using a Twin Screw of Pacific Whiting, Merluccius Productus, Fillets with Par Extruder,” Nippon Shokuhin Kogyo Gakkaishi, vol. 36, No. ticular Emphasis on the Effects of Infection by the Myx osporeans Kudoa Paniformis and K. Thyrsitis", Fishery 9, pp. 748-753 (1989). Bulletin, vol. 85, No. 4, 1987, pp. 745-756. Nicklason et al., "Simultaneous Heating. Forming and Pedersen, L. D., et al., "Hyperfiltration Technology for the Extruding of Surimi-Based Products.” Journal of Food Recovery and Utilization of Protein Materials in Surimi Engineering, vol. 9, pp.-219–229, 1989. Process Wash Water', National Food Processors Associa Kitabatake et al., "Continuous Production of Fish Meat Sol tion, Dublin, California, NA 86AA-H-SK140, Jan. 1989, Using a Twin-Screw Extruder,” Journal of Food Science, for National Marine Fisheries Services, U.S. Dept. of Com vol. 53, No. 2, pp. 344-348, 1988. merce NOAA. Bhattacharya et al., "Effect of Extrusion Process Variables Martelli, F. G., Ph.D., "Twin-Screw Extruders: A Basic on Micro-structure of Blends of Minced Fish and Wheat Understanding", Van Nostrand Reinhold Company, pp. Flour.” J. Fd. Sci. Technol. vol. 27, No. 1, pp. 22-28, 1990. 10-11, 24-25, 38-39, 46-47, 64 and 65. Clayton et al., "Extruder Texturized Foods from Underuti Schwartzberg, H.G., "Biotechnology and Food Process lized Fish Tissue.” Journal of Acquatic Food Product Tech Engineering". Institute of Food Technologists, Basic Sym nology, vol. 1, pp. 65-89, 1992. posium Series, pp. 297-307. Williams et al., "Extrusion, Extrusion-An in-depth look at Banks, A., et al., "Freezing Fish", Fundamentals of Food a versatile process.” Food Engineering International, vol. 2, Freezing, Avi Publishing Company, Inc., p. 273. No. 4, pp. 57-62, 1977. 5,676,986 Page 3 Van de Velde et al., “Destruction of Microorganisms and Jansen et al., "Nutritional Evaluation of Blended Foods Toxins by Extrusion-Cooking.” Thermal Processing and made with a Low-CostExtruder Cooker,” Journal of Food Quality of Food (P. Leuthen et al., Eds.) Elsevier Applied Science, vol.43, pp. 912-915, 1978. Science Publishers, London, pp.
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