Disclosed are a fish protein oligopeptide with low allergenicity and slight fishiness, and industrial preparation method and application thereof. The method comprises the following steps: 1) washing fresh fish flesh and/or fish wastes, crushing, and adding water to obtain a mixture; 2) performing thermal denaturation on the mixture to obtain a denaturized protein solution; 3) centrifuging the denaturized protein solution to obtain a precipitate, and adding water into the precipitate and grinding, to obtain a slurry; 4) adjusting the slurry to pH 6-9, and sequentially adding a neutral protease, a papain and an alkaline protease to conduct enzymolysis, and after enzyme inactivation, to obtain an enzymatic hydrolysate; 5) centrifuging the enzymatic hydrolysate, and performing membrane filtration on centrifuged supernatant, to obtain the fish protein oligopeptide with low allergenicity and slight fishiness. The method completely eliminates the allergenicity and fishiness of fish proteins, and prevents release of bitter components.

To provide a method for producing an oyster meat essence that more amply incorporates an antioxidant substance with high ORAC value as follows. A portion of an oyster meat extract more amply incorporating an antioxidant substance with high ORAC value is selected. An extraction method that allows incorporating further large amount of antioxidant substance with high ORAC value is employed. The beneficial oyster meat extract can be efficiently extracted in large amounts. Object An oyster meat is stored in an extraction container where water is accumulated. An oyster meat essence is extracted to generate an extract liquid. The extract liquid is injected to a centrifuge, and concurrently the centrifuge is rotated at a centrifugal acceleration where an antioxidant substance with high antioxidative potency and ORAC value is separated and removed from the extract liquid. The antioxidant substance with higher antioxidative potency and ORAC value is separated. Thus, the oyster meat essence incorporating a large amount of antioxidant substance with high antioxidative potency and ORAC value is obtained.

To provide a method for producing an oyster meat essence that more amply incorporates an antioxidant substance with high ORAC value as follows. A portion of an oyster meat extract more amply incorporating an antioxidant substance with high ORAC value is selected. An extraction method that allows incorporating further large amount of antioxidant substance with high ORAC value is employed. The beneficial oyster meat extract can be efficiently extracted in large amounts. Object An oyster meat is stored in an extraction container where water is accumulated. An oyster meat essence is extracted to generate an extract liquid. The extract liquid is injected to a centrifuge, and concurrently the centrifuge is rotated at a centrifugal acceleration where an antioxidant substance with high antioxidative potency and ORAC value is separated and removed from the extract liquid. The antioxidant substance with higher antioxidative potency and ORAC value is separated. Thus, the oyster meat essence incorporating a large amount of antioxidant substance with high antioxidative potency and ORAC value is obtained.

A method for extracting and concentrating the flavours of one of more foodstuffs, including the steps of (a) cooking the foodstuff or foodstuffs under vacuum for a duration of 1 to 15 hours, preferably between 1.5 and 13 hours, at a temperature of between 50 and 90 C., preferably between 70 and 88 C., more preferably between 80 and 86 C., in order to obtain an exudate of the foodstuff or foodstuffs, (b) collecting the exudate, (c) crystallising the water contained in the exudate in the form of ice by freezing the exudate, and (d) obtaining a concentrated extract of flavours from the exudate by separating the ice crystals from the remainder of the exudate, wherein step (a) of under vacuum cooking is carried out in bags of the vacuum bag type.

A method for extracting and concentrating the flavours of one of more foodstuffs, including the steps of (a) cooking the foodstuff or foodstuffs under vacuum for a duration of 1 to 15 hours, preferably between 1.5 and 13 hours, at a temperature of between 50 and 90 C., preferably between 70 and 88 C., more preferably between 80 and 86 C., in order to obtain an exudate of the foodstuff or foodstuffs, (b) collecting the exudate, (c) crystallising the water contained in the exudate in the form of ice by freezing the exudate, and (d) obtaining a concentrated extract of flavours from the exudate by separating the ice crystals from the remainder of the exudate, wherein step (a) of under vacuum cooking is carried out in bags of the vacuum bag type.

Disclosed are a fish protein oligopeptide with low allergenicity and slight fishiness, and industrial preparation method and application thereof The method comprises the following steps: 1) washing fresh fish flesh and/or fish wastes, crushing, and adding water to obtain a mixture; 2) performing thermal denaturation on the mixture to obtain a denaturized protein solution; 3) centrifuging the denaturized protein solution to obtain a precipitate, and adding water into the precipitate and grinding, to obtain a slurry; 4) adjusting the slurry to pH 6-9, and sequentially adding a neutral protease, a papain and an alkaline protease to conduct enzymolysis, and after enzyme inactivation, to obtain an enzymatic hydrolysate; 5) centrifuging the enzymatic hydrolysate, and performing membrane filtration on centrifuged supernatant, to obtain the fish protein oligopeptide with low allergenicity and slight fishiness. The method completely eliminates the allergenicity and fishiness of fish proteins, and prevents release of bitter components.

Disclosed are a fish protein oligopeptide with low allergenicity and slight fishiness, and industrial preparation method and application thereof The method comprises the following steps: 1) washing fresh fish flesh and/or fish wastes, crushing, and adding water to obtain a mixture; 2) performing thermal denaturation on the mixture to obtain a denaturized protein solution; 3) centrifuging the denaturized protein solution to obtain a precipitate, and adding water into the precipitate and grinding, to obtain a slurry; 4) adjusting the slurry to pH 6-9, and sequentially adding a neutral protease, a papain and an alkaline protease to conduct enzymolysis, and after enzyme inactivation, to obtain an enzymatic hydrolysate; 5) centrifuging the enzymatic hydrolysate, and performing membrane filtration on centrifuged supernatant, to obtain the fish protein oligopeptide with low allergenicity and slight fishiness. The method completely eliminates the allergenicity and fishiness of fish proteins, and prevents release of bitter components.

To provide a method for producing an oyster meat essence that more amply incorporates an antioxidant substance with high ORAC value as follows. A portion of an oyster meat extract more amply incorporating an antioxidant substance with high ORAC value is selected. An extraction method that allows incorporating further large amount of antioxidant substance with high ORAC value is employed. The beneficial oyster meat extract can be efficiently extracted in large amounts. Object An oyster meat is stored in an extraction container where water is accumulated. An oyster meat essence is extracted to generate an extract liquid. The extract liquid is injected to a centrifuge, and concurrently the centrifuge is rotated at a centrifugal acceleration where an antioxidant substance with high antioxidative potency and ORAC value is separated and removed from the extract liquid. The antioxidant substance with higher antioxidative potency and ORAC value is separated. Thus, the oyster meat essence incorporating a large amount of antioxidant substance with high antioxidative potency and ORAC value is obtained.

To provide a method for producing an oyster meat essence that more amply incorporates an antioxidant substance with high ORAC value as follows. A portion of an oyster meat extract more amply incorporating an antioxidant substance with high ORAC value is selected. An extraction method that allows incorporating further large amount of antioxidant substance with high ORAC value is employed. The beneficial oyster meat extract can be efficiently extracted in large amounts. Object An oyster meat is stored in an extraction container where water is accumulated. An oyster meat essence is extracted to generate an extract liquid. The extract liquid is injected to a centrifuge, and concurrently the centrifuge is rotated at a centrifugal acceleration where an antioxidant substance with high antioxidative potency and ORAC value is separated and removed from the extract liquid. The antioxidant substance with higher antioxidative potency and ORAC value is separated. Thus, the oyster meat essence incorporating a large amount of antioxidant substance with high antioxidative potency and ORAC value is obtained.

The present disclosure relates to a method for preparing a bonito extract by extracting katsuobushi under low temperature and reduced pressure; a bonito extract which is prepared by extraction under low temperature and reduced pressure, and has reduced off-flavor and bitter taste and increased flavor and umami taste; a method for preparing a tuna fish sauce, comprising a processing step of mixing and sterilizing the bonito extract and seasoning ingredients; and a tuna fish sauce.