정어리를 효율적으로 이용하기 위한 방법으로써 저장성이 길고 용해성이 좋은 액화단백질 농축물의 제조에 관하여 실험하였다. 정어리를 통째로 마쇄하고 같은 량의 물과 산소를 가하여 가수분해할 때, 첨가하는 단백질 분해산소의 온도는 육량에 대하여 $0.2\%$, 처리온도는 $55^{circ}C$, 처리시간은 4시간이 적당하였다. 액화단백질에 $15\%$의 활성탄을 가하여 실온에서 30분간 처리함으로써 탈색 및 탈취를 동시에 행할 수 있었다. 제품의 지방 및 단백질함량과 용해성으로보아 정어리를 가수분해, 용매 추출, 탈색, 탈취 및 농축하는 방법보다는 isopropyl alchol로써 추출하여 얻은 분말단백질을 액화하는 방법이 유리하였다.
A study on tile processing of liquefied fish protein with a long self life and good solubility has been carried out for the effective utilization of sardine. The whole sadine was chopped, homogenized with same amount of water and then hydrolyzed by the addition of commercial proteolytic enzyme. The hydrolysate was centrifuged and the supernatant was decolorized with active carbon, desodorized by azeotropic distillation with toluene, xylene and cyclohexane. The liquefied sardine protein was then concentrated by rotary vacuum evaporator with the addition of starch. The use of $0.2\%$ commercial proteolytic enzyme to the weight of the whole sardine showed the optimum hydrolysis ratio at $55^{circ}C$ for 4 hours. The liquefied sardine protein could be decolorized and also desodorized by the treatment with $15\%$ active carl]on at room temperature for 30 minuted. In the view point of lipid concentration and the solubility of the product, the liquefied sardine protein prepared by enzymic hydrolysis from the sardine protein concentrate was better than that prepared by enzymic hydrolysis from the whole sardine and sardine protein concentrate.
