CA1326397C - Process for producing proteinous material - Google Patents

Abstract

ABSTRACT OF THE DISCLOSURE
A process is provided herein for producing a proteinous material. The process comprises the first step of coarsely grinding fish bodies including bones and/or shells, from which the internals had been removed optionally together with heads and/or skins. Then three alterantive further steps may be carried out, namely (1) fermenting the coarsely ground fish bodies with an enzyme and/or a microorganism, inactivating the enzyme and/or microorganism, and then finely grinding the fermented material to give a particle size of bones and/or shells of 100µ or less; or (2) finely grinding the coarsely ground fish bodies to give a particle size of bones and/or shells of 100µ or less, fermenting the same with an enzyme and/or a microorganism, and then inactivating the enzyme and/or the microorganism; or (3) finely grinding the coarsely ground fish bodies to give a particle size of bones and/or shells of 100µ or less while fermenting the same with an enzyme and/or a microorganism and then inactivating the enzyme and/or the microorganism.

Description

1 3263q7 This invention relates to a process for producing a proteinous material from fishes and shellfishes.
The proteinous material produced by the process of the present invention contains bones and/or shells and is highly nutritious.

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- Fishes and shellfishes have been mainly used in the production of fish cakes which may be prepared, for e~ample, adding starch, common salt, seasonings and water optionally together with other components ~I to ground meat of fish or shellfish, kneading the 4 resulting mi~ture, forming the same into an arbitrary form and then heating the product to thereby solidify the same by taking advantage of the capability of gelation of proteins contained in the said meat.
These fish cakes are among main processed foods obtained from fishes and shellfishes are an important protein source in Japan. Thus the value of fishes and shellfishes as a protein source may be greatly enhanced by employing them not only in the form of processed foods but also as starting materials for -- 1 -- ., various food products.
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When fish or shellfish are used as starting materials for various foods, however, the proteins contained therein, having a capability of gelation, would cause gelation in a heat treatment step commonly involved in the preparation of foods, thus forming heterogeneous undissolved lumps. This is a serious disadvantageous since the inherent taste of the food is thereby damaged. Thus, it is preferable to eliminate or minimize the capability of gelation of fish proteins in the use of fish and shellfish merely as a protein source for various foods, though it is necessary in the production of fish cakes.
Proteinous materials showing no capability of gelation were disclosed in, for example, Japanese Laid-Open Patent No. 63140/1984. However, these proteinous materials are obtained from fish meat and are poor in nutrients, e.g., calcium or iron. In addition, a proteinous material produced from fish bodies from which the internals and/or skins are removed, according to the process as disclosed in the above reference, has an unpleasant texture and fish oil produced therefrom would be oxidized. Thus these products are unsuitable for use as foods.
Accordingly, it is an object of one aspect of the present invention to provide a process for producing a highly nutritious proteinous material available in various foods from fish bodies which still contain bones but from which the internals and/or skins have been removed.

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~`-` 1 326397 It is an object of another aspect of the present invention to provide a process for producing a proteinous material having a small capability of gelation and containing large amounts of nutrients, e.g., calcium and iron, which is available in various foods, unlike conventional fish meal which is available only in feeds, from fish and shellfish.
- It is an object of yet another aspect of the present invention to provide a process for preparing an unoxidized fish oil and a proteinous material, which is available in various foods, unlike conventional fish meal which is available only in feeds, from fish and shellfish rich in fats.
According to one aspect of the present invention, a process is provided for producing a proteinous material which comprises: coarsely grinding fish bodies including bones and/or shells, from which the internals had been removed, optionally together with heads and/or skins, and either: (1) fermenting the coarsely ground fish bodies with an enzyme and/or a microorganlsm, inactivating the enzyme and/or the microorganism, and then finely grinding the fermented material to give a particle size of bones and/or shells of 100~ or less; or (2) finely grinding the coarsely ground fish bodies to give a particular size of bones and/or shells of 100~ or less, fermenting the same with an enzyme and/or a microorganism, and then inactivating the enzyme and/or the microorganism; or (3) finely grinding the coarsely ground fish bodies to give a 1 3263q7 particle size of bones and/or shells of lOo~ or less while fermenting the same with an enzyme and/or a microorganism and then inactivating the enzyme and/or microorganism.
~- In this aspect of the invention, the fish bodies contain not more than 20% by weight of fats.
By another aspect of this invention, a process is provided for producing a proteinous material which comprises: coarsely grinding fish bodies including bones and/or shells, from which the internals had been removed, optionally together with heads and/or skins, removing fat from the coarsely ground fish bodies, and either: (1) fermenting the coarsely ground fish bodies with an enzyme and/or a microorganism, inactivating the enzyme and/or the microorganism and then finely grinding the fermented material to give a particle size of bones and/or shells of 100~ or less; or (2) finely grinding the coarsely ground fish bodies to give a particle size of bones and/or shells of 100~ or less, fermenting the same with an enzyme and/or a microorganism and then inactivating the enzyme and/or the microorganism; or (3) finely grinding the coarsely ground fish bodies to give a particle size of bones and/or shells of 100~ or less while fermenting the same with an enzyme and/or a microorganism and then inactivating the enzyme and/or the microorganism.
By a variant of this aspect, the removal of the fats is carried out until the fat content of the coarsely ground and defatted fish bodies is reduced to 20% by weight or below, especially wherein the fat content of the coarsely ,i. ~ . :

1 3263q7 ground and defatted fish bodies is reduced to 5% by weight ~ or below.
; It is preferred that the fish be sardines.
The process for producing a proteinous material of various aspects of the present invention will now be described in detail.
Any edible fish or shellfish may be used in the present invention without limitation. Examples thereof include cod, saury, saurel, bonito, mackerel, -sardine, tuna, swordfish, yellowtail, salmon of grade C level, e.g., buna salmon, cuttlefish, octopus, shrimp and shellfish, e.g., short-necked clam, clam and corbicula.
These fish may be either in the raw, frozen or thawed form.
They preferably contain 20% by weight or less, still preferably 5% by weight or less, of fats. It is preferably that fish rich in fats, e.g., sardine, be defatted, as will be described hereinbelow, thereby to lower the fat content thereof.
In one aspect of the present invention, fish bodies are fermented with an enzyme and/or a microorganism by exposing the fish bodies to an enzyme and/or a micro-organism capable of decomposing proteins. Examples of the enzyme capable of decomposing proteins to be used in the present invention include: proteinases, e.g., acrosin, urokinase, uropepsin, elastase, enteropeptidase, cathepsin, kallikrein, kininase 2, chymotrypsin, chymopapain, collagenase, streptokinase, subtilisin, thermolysin, trypsin, thrombin, papain, pancreatopeptidase, ficin, A

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. 1 3263q7 plasmin, renin, reptilase and rennin; peptidases, e.g., aminopeptidases, including arginine aminopeptidase, . .,~
oxycinase and leucine aminopeptidase, angiotensinase, angiotensin-converting enzyme, and insulinase; carboxy-peptidases including arginine carboxypeptidase, kininase 1and thyroid peptidase; dipeptidases, e.g., carnosinase and prolinase and pronase; and other proteases which are optionally denatured, as well as compositions thereof.
Examples of the microorganism capable of decomposing proteins to be used in the present invention include molds belonging to the genera Aspergillus, Mucor, Rhizopus, Penicillium, and Monascus; lactic acid bacteria belonging to the genera Streptococcus, Pediococcus, Leuconostoc and Lactobacillus; bacteria, e.g., Bacillus natto and Bacillus ; 15 subtilis; and yeasts e.g., SaccharomYces elli~suideus, Saccharomyces cerevisiae and Torula, as well as variants and compositions thereof.
An example of the preferred embodiment of the process of the present invention will now be given.

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From fish bodies, the internals and optionally the heads and/or skins are removed.
The fish bodies are coarsely ground with, for example, a chopper.
In the case of a fat-rich fish such as sardine, the coarsely ground fish bodies are defatted in, for example, the following manner.
First, it is preferable to heat the fish bodies usually to 70 to 100C, preferably to 95 to 100C, usually for 20 to 60 minutes, preferably for 30 to 40 minutes. ~lthough the heating process is not particularly restricted, it is preferable to employ vapor or boiling water therefor.
Then the fat-rich fish bodies are coarsely ground with, for example, a chopper and fats are removed therefrom. The defatting may be carried out by, for example, adding warm water ranging from room temperature to 100C, preferably from room temperature to 75C, to the coarsely ground fish bodies in an amount one to five times, preferably once or twice, as much as the fish bodies and pouring the resulting mixture into a dacanter, while maintaining the above water temperature, at a feed rate of 0.5 to 5 t/hr, preferably 1 to 2 t/hr, to thereby defat the fish bodies. This procedure may be repeated several times, , .: - ~ . - . . :: ~ , .... . . - . .

~ 1 326397 preferably once or twice, if required.
The defatting may be continued until the fat content of the coarsely ground fish bodies is lowered to 20~ by weight or less, preferably to 5% by weight or less and still more preferably to 3% by weight or less.
It is preferable to add an antioxidant, e.g., vitamin E, vitamin C or lecithin to the coarsely ground and optionally defatted fish bodies.
The coarsely ground and optionally defatted fish bodies are then treated by either: tl) fermenting the coarsely ground fish bodies with an enzyme and/or a microorganism, inactivating the enzyme and/or the microorganism, and then finely grinding the fermented material to give a particle size of bones and/or shells of 100~ or less; or (2) finely grinding the coarsely ground fish bodies to give a particular size of bones and/or shells of 100~ or less, fermenting the same with an enzyme and/or a microorganism, and then inactivating the enzyme and/or the microorganism; or (3) finely grinding the coarsely ground fish bodies to give a particle size of bones and/or shells of 100~ or less while fermenting the same with an enzyme and/or a microorganism and then inactivating the enzyme and/or the microorganism.
As soon as the enzyme and/or microorganism are mixed with the coarsely ground fish bodies, they begin to interact with proteins contained therein, so that the mixture of the enzyme and/or microorganism with the ~ 1 326397 ; coarsely ground fish bodies should be maintained at an . appropriate temperature for an .~ .

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- ` ~ 1 326397 `: ' appropriate period of time. Such a temperature and pexiod may be appropriately determined depending on the employed enzyme and/or microorganism and the taste and the extent of gelation of the aimed proteinous material. Generally speaking, the mixture may be maintained at 5 to 70C, preferably 30 to 50C, for 10 minutes to 6 hours, preferably for 30 to 60 minutes. The temperature of the mixture may be kept on a constant level throughout the period.
Alternately, it may be controlled in two or more steps by, for example, first adjusting the temperature to a definite level and then to another one.
When the maintenance temperature is to be controlled in two or more steps, it may be roughly divided into, for example, a low temperature range of 5 to 15C, a moderate temperature range of 15 to 35C and a high temperature range of 35 to 70C.
When an enzyme is used, the mixture may be maintained in the medium or high temperature range during the first step and then in the low temperature range in the second step. When an enzyme i~ used together with a microorganism, the mixture may be treated in the high, moderate or low temperature range by the enzyme alone in the first step. Then the mixture is cooled, if required, and the microorganism is ~, . ' ', ~ ................. ;
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added thereto. After homogeneously mixing, the resulting mixture may be maintained in the moderate or low temperature range. When a microorganism is to be used alone, it is preferable to maintain the mixture in the low or moderate temperature range.
After the enzyme and/or microorganism are added to the coarsely or finely ground fish bodies, the mixture is finely divided by applying a mechanical force thereto or by stirring to thereby give a homogeneous mixture. The mixture may be maintained at the temperature as defined above for the above-mentioned period of time while applying a mechanical force thereto. Alternately, the application of the mechanical force may be ceased when a homogeneous mixture is obtained and then the mixture is aged.
In this case, the mixture may be maintained at the abovementioned temperature for the abovementioned period of time during the application of the mechanical force as well as the subsequent aging.
In the present invention, the mixture may be finelv ground by using a grinder such as a stone mill in such a manner as to give a particle size of a proteinous material, in particular bones and shells, of 200 ~ or less, preferably 100 ~ or less.
The relationship of the extent of grinding and ...
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texture was evaluated by ten panellists. As a result, all panellists evaluated a proteinous material of a particle size of 300 ~ or above as coarse and that of a particle size of 200 to 300 ~ as somewhat coarse. Two panellists among ten evaluated that of a particle size of 150 to 200 ~ as coarse, while none evaluated that of a particle size of 100 ~ or less as coarse.
The proteinous material of aspects of the present invention may further include other components, e.g., other animal protein sources, vegetable protein sources, animal and vegetable fat sources, carbohydrate sources, inorganic salts, e.g., common salt, secondary sodium phosphate or sodium polyphosphate, perfumes, seasonings, taste-improvers, antibacterial agents, water, enzymes and/or microorganisms acting on fats and carbohydrates, emulsi-fiers 7 colorants, vitamins, preservatives, sweeteners, amino acids, highly unsaturated fatty acids, vegetable extracts and flavourings, without departing from the scope of the invention. These additives may be added in any step during the process of aspects of the present invention.
They may be added to the fish bodies at the starting point and then subjected to coarse grinding, fermentation and A

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fine grinding. Alternately, they may be added either in the fermentation step or after the completion of the treat-ment. Although these additives (subsidiary components) may be added to the proteinous material which has been treated with the enzyme and/or microorganism, it is significantly preferable to disperse the same homogeneously before, or at least during the treatment with the enzyme and/or micro-organism in the system in order to obtain a homogeneous product. Thus a highly stable system wherein the additives are homogeneously dissolved, emulsified and/or dispersed can be obtained. However, it is preferable to add an edible animal or vegetable fat after the completion of the treatment with the enzyme and/or with the microorganism, since it may sometimes lower the activities of the enzyme and/or the microorganism.

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~` ~ 1 326397 Examples of vegetable protein sources which may be used as the additives include vegetable proteinous :
materials obtained from, for example, soybean, peanut, cottonseed, sesame, sunflower and wheat, defatted products thereof, concentrated products thereof and proteins isolated therefrom.
Examples of animal protein sources which may be used as the additives include milk and milk products, e.g., animal milk, defatted milk, condensed milk, whole-fat milk powder, defatted milk powder, reconstituted milk powder, butter, cream and cheese; meat, e.g., beef, horseflesh, pork, and mutton, fowl, e.g., chicken, duck, goose, turkey and others; processed meat, e.g., dry meat and smoked meat;
egg and egg products, e.g., egg, dry egg, frozen egg, yolk 1g and albumen; fish =eat and processed flsh meat, e.q., Il ~

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~' ~ " . ' '' ~ ' , ~ 1 3263q7 minced fish meat and ground fish meat; and other animal proteinous sources, e.g., liver.
Examples of animal and vegetable fat sources which may be used as additives include animal fats, e.g., lard, beef tallow, mutton tallow, horse tallow, fish oil, whale oil and milk fat; vegetable fats, e.g., soybean oil, linseed oil, safflower oil, sunflower oil, cottonseed oil, kapok oil, olive oil, wheat germ oil, palm oil, palm kernel oil, sal fat, illipe fat, Borneo taro oil and coconut oil;
processed fats obtained by hydrogenating, transesterifying or fractionating the same; and processed fat products, e.g., butter, cream, margarine and shortening.
Examples of carbohydrate sources which may be used as additives include farm products rich in carbohydrates, e.g., rice, wheat, corn, potato and sweet potato; powders obtained by processing the same, e.g., rice starch, wheat starch, corn starch and potato starch; processed/denatured starch, e.g., gelatinized starch and dextrin; sugars, e.g., sucrose, honey and starch sugar; fruits, e.g., apple, orange, strawberry and grape; and fruit juices.
Examples of vitamins which may be used as additives include vitamin A, vitamin Bl, vitamin B2, vitamin B12, vitamin C, vitamin D, pantothenic acid, vitamin E, vitamin H, vitamin K, vitamin L, vitamin M, nicotinic acid, vitamin P, thioctic acid, tioctamide, vitamin R, vitamin S, vitamin T, vitamin U, vitamin ~, vitamin W, vitamin X, vitamin Y, lutein and orotic acid. Examples of amino acids which may A

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1 3263q7 be used as additives include L-glutamic acid (salt), L-glutamine, glutathione, glycylglycine, D,L-alanine, L-- alanine, ~-aminobutyric acid, ~-aminocaproic acid, L-arginine (hydrochloride), L-aspartic acid (salt), L-aspargine, L-citrulline, L-tryptophan, L-threonine, glycine, L-cysteine (derivative), L-histidine (salt), L-hydroxyproline, L-isoleucine, L-leucine, L-lysine (salt), D,L-methionine, L-methionine, L-ornithine (salt), L-phenyl-alanine, D-phenylglycine, L-proline, L-serine, L-tyrosine and L-valine. Examples of highly unsaturated fatty acids include linoleic acid, linolenic acid, eicosapentaenoic acid, docosahexaenoic acid and glycerides thereof.
Examples of vegetable extracts include those obtained from various herbs, asparagus and ginseng.
It is generally preferable that a proteinous material produced by the process of aspects of the present invention be treated with an enzyme and/or a microorganism in such a manner as to give a content of water-soluble proteins (i.e.
a protein fraction which is not precipitated by adding a solution of sodium trichloroacetate) of 5 to 50% by weight, still preferably 30 to 45~ by weight, based on the total proteins. When animal protein source(s) and/or vegetable protein source(s) are employed together with the proteinous material, it is preferable to control the water-soluble protein content thereof to 5 to 40% by weight, still preferably to 20 to 35% by weight. When the water-soluble ,, . ., :
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, .~ ~ , . ~ , , protein content is less than 5% by weight, the residual muscular fibres of the raw fish meat makes the texture and feel of the proteinous material insufficiently smooth.
When it exceeds 50~ by weight (or 40% by weight in the case where animal and/or vegetable protein source(s) are employed together), the proteinous material shows an undesirable bitterness. It is particularly desirable that a proteinous material produced by the process of aspects of the present invention comprise 40 to 90% by weight of peptides having a molecular weight of 40,000 to 70,000 based on the total peptides, except water-soluble peptides and amino acids.
When allowed to stand as such, the proteinous material thus obtained would suffer from deterioration in its physical properties and taste caused by the decomposition of proteins. Thus it is preferable to use the proteinous material immediately in the preparation of solid, flowable or liquid food products, thereby to inactivate the enzyme and/or microorganism contained therein in the heating step involved in the preparation process of the above food products. Alternately, when the proteinous material is not ¦ immediately used in the preparation of solid, flowable or ¦ liquid foods, it is preferable to inactivate the enzyme and/or microorganism contained therein by heating; to ¦ 25 freeze or spray-dry the proteinous material without inactivating the enzyme and/or microorganism; or to add a A

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--` 1 326397 substance capable of inactivating the enzyme and/or microorganism therein before storing (freezing) the same.
When fine grinding is to be carried out after the com-pletion of the fermentation, the enzyme and/or the microorganism is inactivated by heating or by adding a substance capable of inactivating the enzyme and/or the microorganism to the proteinous material before finely grinding the fermented material.
The proteinous material produced by the process of aspects of the present invention may be stored after pasteurizing, packing and freezing or after drying and powdering.
The proteinous material produced by the process of aspects of the present invention, which is rich in proteins originating from the whole fish bodies or some parts thereof, is highly useful since it may be used not only in, for example, oden (Japanese hotchpotch), gruel, noodles, terrine, mousse, meat dumpling, filling of harumaki (Chinese fried dumpling), filling of won ton, filling of shao-mai, baby food, custard pudding-like food, tofu (soybean curd)-like food, yogurt-like food, filling or thickening of hamburger steak, powdery food, proteinous drink, soup, spread, flowable food for the aged or sick, sauce, chawan-mushi (Japanese pot-steamed hotchpotch)-like food, cheese-like food, soba (buckwheat noodles)-like food, A

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l 3263q7 ~, mayonnaise-like food, terrine-like food, fry-like food and coating-like food sometimes as such, but also as a material for preparing these products.
The proteinous material produced by the process of aspects of the present invention may be blended with, for example, animal proteins, vegetable proteins, animal and vegetable fats and carbohydrates and used as a food as such or as a food material.
Particular examples of the production of various foods by using a proteinous material produced by the process of aspects of the present invention are as follows.
(1) The process may be for producing a solid or spreadable food, e.g., a processed cheese-like food, cheese spread-like food or liver spread-like food, by blending a proteinous material produced by the process described hereinabove with, for example, a vegetable or animal fat source, e.g., a vegetable oil or butter, and a melting promoter, e.g., secondary sodium phosphate, sodium poly-phosphate, sodium pyrophosphate or other phosphates optionally together with an animal or vegetable protein source, e.g., cheese or sodium caseinate, seasonings, food preservatives, carbohydrates, pieces of, for example, shrimp, crab, beef, pork, chicken, liver or short-necked clam, flavourings and extracts; homogenizing the obtained mixture by melting the same at 50 to 100C under stirring;
and then cooling the same.

`-` ` ` 1 32b3S7 (2) The process may be for producing an elastic gel food, e.g., a custard pudding-like food or a jelly-like food, by adding water to a proteinous material produced by the process described hereinabove; optionally grinding the mixture to give a slurry; further adding, if required, some additives, e.g., a gel forming agent, e.g., agar, furcel-laran, carrageenin, pectin, gelatin, yolk, whole egg or albumen, a syneresis inhibitor, e.g., starch, sweeteners, seasonings, perfumes or colorants thereto; homogenizing the resulting mixture; heating the same; and cooling the same.

(3) The process may be for producing a flowable or liquid food, e.g., a yogurt-like food or a fermented drink, by adding water to a proteinous material produced by the process described hereinabove; optionally adding a fermentation aid, e.g., carrageenin, agar, defatted milk or other dairy products, glucose or lactose thereto; grinding the resulting mixture thereby to give a slurry of a protein content of 2 to 10% by wéight; pasteurizing the slurry by heating; adding lactic acid bacteria thereto thereby to ferment the same; and adding, if required, some additives, e.g., sweeteners, perfumes, seasonings or colorants thereto in any step of the above process.

(4) The process may be for producing a drink by mixing a proteinous material produced by the process described hereinabove with an aqueous medium, e.g., water, soymilk, milk, fruit juice, vegetable juice or an aqueous .

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i` 1 326397 , -solution containing other ingredients while grinding, if I required, thus dissolving water-soluble nitrogen-containing ; components of the proteinous material in the medium and simultaneously dispersing water-insoluble nitrogen-- 5 containing components thereof in the medium; and pasteurizing the resulting mixture; or adding the aqueous ; medium during the process for the production of the proteinous material produced by the process described hereinabove; controlling the resulting mixture to have an appropriate concentration; and then treating the same with an enzyme and/or a microorganism.
(5) The process may be for producing a processed wheat flour, e.g., biscuit, cookie, wafer, cracker, pretzel, cake, pie, coating of cream puff, doughnut, hot cake, bread, pizza pie, okonomiyaki (Japanese pancake), takoyaki (Japanese octopus dumpling), coating of nikuman (meat-filled bun), coating of anman (bean jam-filled bun), coating of shao-mai, coating of harumaki or coating of gyoza, by blending 0.1 to 15 parts by weight, on a solid basis, of a proteinous material produced by the process described hereinabove with 100 parts by weight of wheat flour; further adding appropriate components, depending on the desired processed food, thereto to give a dough;
forming the dough, and heating the same by, for example, baking, boiling or frying.

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- 1 3263~7 . , (6) The process may be for producing a processed soybean protein food, e.g., tofu, aburaage (fried thin bean ; curd), ganmodoki (fried bean curd dumpling), namaage (fried thick bean curd), yuba (dried bean curd), fibrous soybean protein food, soybean protein curd, organized soybean protein food or soybean protein gel food, by blending 0.1 to 40 parts by weight, on a solid basis, of a proteinous material produced by the process described hereinabove with 100 parts by weight of soybean protein; further adding appropriate additives, e.g., seasonings, spices, colorants, the abovementioned animal or vegetable fat sources, animal protein sources, vegetable protein sources, carbohydrate sources, gourmet foods, vegetables, meat or fish thereto, if required; and then solidifying the soybean protein in the resulting mixture.

(7) The process may be for producing an emulsified fat composition available as, for example, in the preparation and/or surface-treatment (spreading) of a dough for noodles, bread, rice cake, pie, biscuit, cracker, coat-ing of gyoza, cakes and coating of cream puff or topping orfilling for various foods, by adding 0.1 to 15~ by weight, on a solid basis, of a proteinous material produced by the process described hereinabove to an aqueous medium, e.g., an aqueous solution containing other components; optionally grinding the resulting mixture; and adding lO to 90% by , .

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weight of a vegetable fat thereto, optionally together with an emulsifier or an emulsion stabilizer, in order to give : a more stably emulsified matter, thereby to form an oil-in-water type emulsion.
~8) The process may be for producing mochi (rice cake) or rice crackers, by using 0.1 to 10 parts by weight, preferably 0.1 to 5 parts by weight, on a solid basis, of a proteinous material produced by the process described - hereinabove, which has been preliminarily heated and/or ground, per 100 parts by weight of glutinous or non-glutinous rice or flour thereof; and blending these materials in the step of steaming the rice or rice flour, when mochi is to be produced; or separately heating the proteinous material; and blending the same with the rice or ; 15 rice flour in the step of pounding the latter, followed by roasting or frying of the obtained mochi dough, if required. In this process, the enzyme and/or microorganism may be inactivated during the production process of the proteinous material or in the heating step of the produc-tion of the rice crackers.
(9) The process may be for producing so-called noodles, e.g., udon, soba and Chinese noodles as well as wheat-foods to be taken after boiling, i.e. noodles in a broad meaning, e.g., nouille, gnocchis, spaghetti or macaroni, by using 0.1 to 10 parts by weight, preferably 0.1 to S parts by weight, on a solid basis, of a proteinous , .. ~, ... . . . .
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-" - 1 3263~7 material produced by the process described hereinabove with 100 parts by weight of wheat flour; further using, for example, water, egg or milk if required; and adding the proteinous material to the wheat flour in an appropriate step depending on the desired noodles, for example, blending the proteinous material to the above materials except for the wheat flour, and the water, before kneading all materials together; kneading the wheat flour, the other materials and a proteinous material together; or kneading the wheat four and the other materials together and then adding said proteinous material thereto. The enzyme and/or microorganism may be inacti-vated either during the production process of the pro-teinous material or in the final thermal pasteurizing step of the production of the noodles.
(10) The process may be for producing a batter for the coating of a fried food, which is optionally crumbed, e.g., fried fish, meat, poultry meat, seaweeds, vegetables or mushrooms, by blending 0.1 to 20 parts by weight, prefer-ably 0.1 to 10 parts by weight, on a solid basis, of aproteinous material produced by the process described hereinabove with 100 parts by weight of wheat flour, optionally together with other components. The expression "fried food" includes not only those to be taken immedi-ately after frying but also so-called "chilled foods" to be taken after storing at a low temperature, as well as A
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` 1 3263q7 pre-cooked frozen foods to be taken after storing in a frozen state.
(11) The process may be for producing various seasonings in the form of paste, solid, powder, liquid or flowable, e.g., sauce, soy sauce, miso (bean paste), instant curry, dripping or ketchup, by using a proteinous material produced by the process described hereinabove in any step of the preparation of the desired seasoning.
(12) The process may be for producing a cooking .lO material, by blending 40 to 80 parts by weight, on a solid basis, of a proteinous material produced by the process described hereinabove with 100 parts by weight of wheat flour, optionally together with other components. Although the food material thus obtained may be in various forms, e.g., a powder or a dough, it is required finally to formulate the food material into a dough of a total moisture content of 200 to 500 parts by weight per 100 parts by weight of wheat flour in the cooling process.
This dough may be formed into various shapes as such, laminated onto other food materials, filled into other food materials or wrapped with other food materials. Then the obtained product may be heated by, for example, baking, boiling, steaming or frying. Thus a cooked food excellent in the feel, flavour and texture can be obtained.
(13) The process may be for producing an emulsified food mainly similar to mayonnaise and sometimes to salad A

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dressing, which is an oil-in-water type emulsion contain-ing 0.1 to 15% by weight, on a solid basis, of a proteinous material produced by the process described hereinabove, 45 to 90% of an edible vegetable oil, vinegar and water. It is possible in some cases that these materials are blended in such a manner as to give the composition as defined above in the production of a proteinous material by the process described hereinabove and then the obtained mixture is treated with an enzvme and/or a microorganism.
(14) The process may be for producing an acidic emulsified food mainly similar to a dressing, e.g., as salad dressing and sometimes to mayonnaise, which is an oil-in-water type emulsion containing 0.1 to 5% by weight, on a solid basis, of a proteinous material produced by the process described hereinabove, 10 to 45% of an edible vegetable oil, vinegar and water. It is possible in some cases that these materials are blended in such a manner as to give the composition as defined above in the production of a proteinous material by the process described herein-above and then the obtained mixture is treated with anenzyme and/or a microorganism.
(15) The process may be for producing a processed egg product, e.g., fried egg, egg cake, chawanmushi, egg roll, omelet, tamago-dofu, custard pudding, pudding, custard or Bavarian, by blending 0.1 to 40 parts by weight, on a solid basis, of a proteinous material produced by the process , ~.

described hereinabove with 100 parts by weight of eggs andlor albumen; further adding other additives or food materials, if required, thereto; and solidifying the resulting mixture by heating.
(16) The process may be for producing a cooked food, e.g., terrine, moose or quenelle, by blending 0.1 to 40% by weight, of a proteinous material produced by the process described hereinabove with 5 to 30% of fresh and/or arti-ficial cream, 5 to 30% of ground fish meat and common salt;
optionally adding various additives, e.g., vegetables, small fish blocks or seasonings thereto, and solidifying the resulting mixture by heating.
More particularly, a terrine may be prepared by grinding ground fish meat while adding common salt thereto and adding fresh or artificial cream, milk, whole egg and a proteinous material produced by the process described hereinabove thereto to thereby give a farce (the first step). Then the farce is optionally mixed with small fish blocks, seasonings and other additives and the resulting mixture is placed in a mold and steamed as such in an oven at 150 to 200C for 15 to 30 minutes (the second step).
After cooling, the desired terrine is obtained.

A

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. . . . . . ~ . ., . ;. .. .. . .

1 3263q7 A mousse may be prepared by qrinding ground fish meat while adding common salt thereto and optionally adding ; vegetables, small fish blocks, seasonings and other additives thereto. Then fresh or artificial cream and a proteinous material produced by the process described hereinabove are further added thereto and the mixture is kneaded until it becomes homogeneous. The homogeneous mixture is placed in a mold and steamed as such in an oven at 150 to 200C for 15 to 30 minutes. Thus the desired mousse is obtained.
A quenelle may be prepared by preliminarily preparing a panade from milk, butter, wheat flour and whole eggs;
grinding ground fish meat while adding common salt thereto;
adding a proteinous material produced by the process described hereinabove to the ground fish meat; further adding vegetables, small fish blocks, seasonings and other additives thereto; and then adding the panade and fresh or artificial cream thereto. Then the resulting mixture is kneaded until it becomes homogeneous. The homogeneous mixture is formed and heated in boiling water to thereby give the aimed quenelle.

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, . . ... . .. . .. . ... ~ . .... .. ... .. . . . . . ......

~ 17) The process may be for producing flowable foods ranging from a relatively less viscous and transparent one to a highly viscous and semiflowable one, e.g., various potage soups, paste-soup, Chinese corn soup, baby foods and foods for the sick or aged, by using a proteinous material produced by the process described hereinabove in any step of the preparation of the desired flowable food.
(18) The process may be for producing a processed meat product, e.g., ham, sausage, bacon, corned beef, hamburger steak, mined meat, meat ball, chicken ball, Chinese meat ball, shrimp dumpling, shrimp ball, fish ball and kamaboko, chikuwa and oden-dane (fish-paste products), by blending 0.1 to 40 parts by weight, on a solid basis, of a proteinous material produced by the process described hereinabove with 100 parts by weight of a meat, e.g., fish meat, chicken, beef, pork, mutton or whale meat; optionally adding other materials, e.g., seasonings, spices or colorants thereto; and blending the resulting mixture with, for example, the above-mentioned animal or vegetable fat sources, animal protein sources, vegetable protein sources, carbohydrate sources and/or luxuries, vegetables, meat or fish.

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` `; ~ 1 326397 (19) the process may be for producing tofu, by :; blending 5 to 80 parts by weight, preferably 15 to 30 parts by weight, on a solid basis, of a proteinous material produced by the process described hereinabove with 100 parts by weight of a soybean milk powder.
~ (20) The process may be for producing konnyaku - (devil's tongue), by blending 10 to 800 parts by weight, s preferably 50 to 200 parts by weight, on a solid basis, of ' a proteinous material produced by the process described ' 10 hereinabove with 100 parts by weight of a konjaku powder.
(21) The process may be for producing Western dishes, e.g., terrine or quenelle, by blending 20 to 500 parts by weight, preferably 50 to 200 parts by weight, on a solid basis, of a proteinous material produced by the process described hereinabove with 100 parts by weight of ground fish meat.
(22) The process may be for producing a tofu-like food by blending 100 parts by weight of a proteinous material produced by the process described hereinabove with 50 to 150 parts by weight of ground fish meat and 10 to 50 parts by weight, on a solid basis, of a vegetable protein and/or 20 to 50 parts by weight of eggs, provided that the proteinous material produced by the process described hereinabove amounts to 5 to 50~ by weight, preferably 10 to 30% by weight, of the total product; and heating the obtained mixture.
.

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A

f.,:: ' ' : . . , ,. '' EXAMPLES
"! To illustrate the present invention further, the following Examples will be given.

Fish bodies of buna salmon, from which the internals, skins and fins had been removed, were cut with a block ' cutter (mfd. by Sakura Seisakusho K.K.) and treated with a chopper via a screw conveyor twice to give a minced fish meat containing bones.
To the coarsely ground minced fish meat, 20% by weight of water was added and thoroughly mixed.
The resulting fish meat containing bones was fed to a mass colloider (a fine-grinding device, mfd. by Masuko Seisakusho K.K.) via a pipe and treated therewith twice to thereby adjust the particle size of the fish bones to 50 or less.
The finely ground bone-containing fish meat was introduced into an enzymatic decomposition tank (mfd. by Stefan). Vitamin E was added thereto in such an amount as to give a concentration of 500 ppm based on the fat com-ponent of the desired final product.

A

:
The resulting mixture was stirred at a low rate while running warm water through the jacket, thereby to elevate the temperatu~e of the material to 50C. When the temperature reached 50C, the temperature of the warm water running through the jacket was adjusted to 50C. Then 0.1%
by weight of a protease, known by the Trade-mark PROTINTM
AC-10 (mfd. by Daiwa Kasei K.K.), dissolved in a small amount of distilled water was added thereto. After the completion of the addition, the resulting mixture was stirred at a high rate and maintained at 50C for 30 minutes. The temperature of the material was rapidly elevated to 75C by running warm water at 85C through the jacket, thereby to inactivate the enzyme.
The product thus obtained was in the form of a paste comprising 79% by weight of water and not more than 1% by weight of fats. Water-soluble proteins in the product amounted to 34% by weight of the total proteins. Peptides having a molecular weight of 40,000 to 70,000 contained therein amounted to 75% by weight based on the total peptides, except water-soluble ones and amino acids.

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` ~ 326397 This product was pasteurized on a heat sterilizer, (known by the Trade-mark ON-REITER~M, mfd. by Sakura Seisakusho K.K.) at 100C for ten minutes. The resulting product showed a general bacterial count not more than 300 cells/g.
Then the pasteurized product was packed in 5-kg portions with a packing machine (mfd. by Jonan Seisakusho K.K.) and frozen and stored in a refrigerator.
The pasteurized product was separately dried on a drum drier at 70C and then powdered, thereby to give a powdery product.

The internals, ink sac, eyes and mouths were removed from cuttlefish and the remaining trunks and tentacles were thoroughly washed with water and drained. Some portion of I the material was roasted on charcoal to impart a roast-like ¦ odour thereto.
The trunks and tentacles were mixed together and treated with a chopper to thereby give a pastry minced cuttlefish meat.
This minced meat was treated with a mass colloider thereby to adjust the particle size, in particular that of the tendons contained therein, to 50 ~ or less. This particle size was satisfactorily achieved by treating the minced meat with the mass colloider only once.

A

' ` ~ 1 3263q7 The finely ground cuttlefish meat thus obtained was introduced into an enzymatic decomposition tanX and stirred at a low rate while running warm water through the jacket to thereby elevate the temperature of the material to 50C. When this temperature reached 50C, the temper-- ature of the warm water running through the jacket was adjusted to 50C. Then 0.025% by weight of a protease, known by the Trade-mark AMAN0 A~, (mfd. by Amano Pharmaceutical Co., Ltd.) dissolved in a small amount of distilled water was added thereto. After the completion of the addition, the mixture was stirred at a high rate and maintained for 15 minutes. Then the temperature of the material was elevated to 65C by running warm water at 750C
' through the jacket thereby to inactivate the enzyme.
The obtained product was in the form of a paste comprising 78% by weight of water and having an excellent eating texture and a roast-like odour. Water-soluble proteins contained in the product amounted to 28% by weight of the total proteins. Peptides having a molecular weight of 40,000 to 70,000 contained therein amounted to 55% by ~ 33 , . ~ . . ~ .

. . , ~ - . , : : - : ..

weight based on the total peptides, except water-soluble ones and amino acids.

, :

, ..`':
.:
- This product was pasteurized on an On-reiter at 100C for ten minutes. The pasteurized product had a general bacterial count of not more than 300 cells/g.
The pasteurized product was slowly dried in a drum drier by blowing an air stream at 70C thereto and then ground. Thus a powdery cuttlefish product having a roast-like odor and containing 5% by weight of moisture was obtained.
Example 3 Thoroughly washed short-necXed clams with shells were blended with the same amount of shelled short-necked clams. The mixture was treated with steam at 100C for ten minutes, thus simultaneously pasteurizing the same and inactivating the enzymes contained in ' the shellfish per se.
The obtained mixture was coarsely ground by treating with a chopper thrice to thereby give a minced I material comprising shells as well as meat.
A $his minced material was introduced into a mixing tank and the drained water containing the short-necked clam extract, obtained in the steam-heating step as described above, was added thereto. The resulting mixture was thoroughly mixed.
This mixture was fed into a mass colloider via .

.

,, .

.

, a pipe and treated therewith thrice to thereby adjust the particle size, in particular that of the contained shells, to 60 ~ or less.
To the finely ground short-necked clam mixture thus obtained, vitamines E and C were added in such amounts as to give concentrations of 500 ppm and 100 ppm, respectively, based on the fat component of the aimed final product. The resulting mixture was introduced into an enzymatic decomposition tank lo and stirred at a low rate whilë running warm water throu~h the jac~et to thereby elevate the temperature of the material to 50C.
When this temperature reached 50C, the temperature of the warm water running through the jacket was adjusted to 50C and 0.03% by weight of a protease PROTIN AC-lOTM dissolved in a small amount of distilled water was added thereto. After the completion of the addition, the mixture was stirred at a high rate and maintained for lS minutes. Then the temperature of the material was rapidly elevated to 80~C by running warm water at 85C through the jacket to thereby inactivate the enzyme.
The product thus obtained was in the form of a paste having such a smooth eating texture as to make the presence of the shells hardly noticeabLe.

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.
Water-soluble proteins contained therein amounted to 28~ by weight based on the total proteins.
Peptides of 40,000 to 70,000 in molecular weight - amounted to 65% by weight based on the total peptides except water-soluble ones and amino acids.
This product was pasteurized on an ON-REITE~
at 100C for ten minutes. The general bacterial count of the obtained product was not more than 300 cells/g lo Then the pasteurized product w~s pac.~ed, frozen and stored.
Separately, 50~ by weight of enzymatically decomposed dextrin was added to the pasteurized product.
The resulting mixture was dried by blowing an air stream at 180~C thereto from a spray drier. Thus a powdery I product, which had a smooth eating texture and a taste of short-necked clam, was highly dispersible in water and contained 5~ by weight of moisture, was obtained.
Example 4 Thoroughly washed codfish bodies, from which the internals, skins and fins had been removed, were treated with a chopper (mfd. by Hanaki Seisakusho K.K.) thrice to give a minced meat.
The minced meat containing bones was introduced A 37 _ .. ~ , . ~, ~ .

~: 1 326397 . , . . .
into an enzymatic decomposition tank. Then vitamins C and E were added thereto in such amounts as to , give concentrations of 100 ppm and 500 ppm, , respectively, based on the fat component in the aimed final product. The resulting mixture was stirred at a low rate.
Then the temperature of the material was elevated to SO~C by running warm water at 50C through the jacket. 0.05% by weight of a proteaseAMANo ATM
o (mfd. by Amano Pharmaceutical Co., Ltd.) dissolved in a small amount of water was added thereto. After the completion of the addition, the mixture was stirred at a high rate and maintained at a temperature of the material of 50C for 25 minutes. Then the temperature was rapidly elevated to 75C by running warm water at 85C through the jacket to thereby inactivate the enzyme.
The product thus treated with the enzyme was in the form of a paste comprising 65% by weight o~
water and not more than 3% by weight of fats. Water-soluble proteins contained therein amounted to 32%by weight of the total proteins contained therein.
Peptides of 40,000 to 70,000 in molecular weight amounted to 69% by weight based on the total peptides other than water-soluble ones and amino acids.

1 3263q7 - The enzymatically treated paste product still showed a somewhat coarse feel caused by the fish bones. Thus it was further fed into a mass colloider and finely ground therewith twice to thereby adjust - 5 the particle size-, in particular that of fish bones, to 80 ~ or less.
After finely grinding, the product was pasteurized with an ON-REITERTM at 100C for ten minutes. The general bacterial count of the pasteurized product lo was not more than 300 cells/g.
After the pasteurization, the product was packed in 5-kg portions and frozen and stored in a refrigerator at -30C.

Example S
Codfish bodies, from which the internals, skins and fins had been removed, were treated with a chopper twice to thereby give a minced meat. The coarsely ground minced meat containing fish bones, thus obtained, was combined with 10% by weight of water and thoroughly mixed.
The bone-containing fish meat was fed into a mass colloider via a pipe and treated therewith twice to thereby adjust the particle size, in particular that o the fish bones, to S0 ~ or less.
The finel~ ground bone-containing fish meat A

.. . . .. . . .

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~ 326397 -,;.
` was introduced into an enzymatic decomposition tank. Then vitamins C and E were added thereto in such amounts as to give concentrations of 100 ppm and 500 ppm, respectively, based on the fat component in the aimed final product. The - 5 resulting mixture was stirred at a low rate while running warm water at 50C through the jacket, thereby to elevate the temperature of the material to 50C. Then 0.01% by weight of a protease known by the Trade-mark PR0 ADX-25TM
(mfd. by Asahi Denka K.K.) dissolved in a small amount of distilled water was added thereto. The resulting mixture was stirred at a high rate and maintained at 50C for 15 minutes. Then the temperature of the material was rapidly elevated to 75C or above by running warm water at 85C
l through the jacket to thereby inactivate the enzyme.
i 15 Streptococcus lactis and Lactobacillus bul~aricus were separately inoculated into a 10% aqueous solution of skim milk and cultured at 37C for 24 hours thereby to give a starter.
After inactivating the enzyme, the mixture was stirred at a low rate while running warm water at 40C through the jacket thereby adjusting the temperature of the material to 40C. 5% by weight of the lactic acid bacteria starter was added thereto ~ A

~.~ ' ' , . .

and the resulting mixture was stirred at a high rate for five minutes. After ceasing the stirring, the mixture was maintained at 40C for eight hours.
The enzymatically treated and fermented product thus obtained was in the form of a paste comprising 81~ by weight of water and not more than 1% by weight of fats. Water-soluble proteins contained therein amounted to 36% by weight of the total proteins. Peptides of 40,000 to 70,000 in molecular weight amounted lo to 7a~ by weight of the total peptides e.Ycept water-soluble ones and amino acids.
The fermented product was immediately pasteurized with an ON-REITE~ at 100C for lS minutes, packed in 5-kg portions and then frozen and stored at -30~C.
Example 6 A thoroughly washed scallop miYture comprising S0 parts of taeniae, 30 parts of spat and 20 parts of shells was pasteurized by steaming at 100C for ten minutes to thereby inactivate the enzymes contained in the taeniae and spat per se. Then the mixture was frozen.
The mixture was coarsely ground by treating with a chopper thrice to thereby give a minced material containing the shells, taeniae and spat.
This minced material was introduced into a ., . ~ . . .... . ... ... .

,. .
mixing tank and the drain containing the scallop extract obtained in the steaminq step was added thereto. The resulting mixture was thoroughly mixed.
The mixture was fed into a mass colloider (mfd.
s by Masuko Seisakusho K.K.) via a pipe and treated therewith thrice to thereby adjust the particLe size, in particular that of the shells, to 80 ~ or less.
To the finely ground scallop mixture, vitamins E and C were added in such amounts as to give lo concentrations of 500 ppm and 100 ppm, respectively, based on the fat component in the aimed final product.
The mixture thus obtained was introduced into an enzymatic decomposition tank and stirred at a low rate whiLe running warm water through the jacket to thereby elevate the temperature of the material to 50C.
When this temperature reached 50C, the temper-ature of the warm water running through the jacket was controlled to 50C and 0.02~ by weight of a protease AMANo ATM dissolved in a small amount of distilled water was added thereto.
After the completion o the addition, the mixture was stirred at a high rate and maintained for 20 minutes. Then the temperature of the material was rapidly elevated to 80C by running warm water at A
. . .

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`~ 1 3263q7 :
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85C through the jacket to thereby inactivate the enzyme.
The product thus obtained was in the form of a paste having such a smooth eating texture as to make the presence of the shells hardly noticeable.
Water-soluble proteins contained in the product amounted to 36% by weight based on the total proteins.
Peptides of 40,000 to 70,000 in molecular weight amounted to 67% by weight based on the total peptides except water-soluble ones and amino acids.
This product was pasteurized with an On-reiter at 100~C for ten minutes. The pasteurized product showed a general bacterial count not more than 300 i cells/g.
After the pasteurization, the product was continuously packed with a packing machine (mfd. by il Jonan Seisakusho K.K.), frozen and stored.
Separately, 30% by weight of dextrin was added to the pasteurized product and thoroughly mixed.
The resulting mixture was dried by blowing a hot air stream at 180~C thereto from a spray dryer. Thus a powdery product containing 6% by weight of moisture, which had a smooth eating texture and a scallop-like taste and was highly dispersable in water, was obtained.

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.

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` 1 326397 .
Example 7 A thoroughly washed mixture comprising 50 parts of eel heads and 50 parts of eel bones was coarsely - ground by treating with a chopper twice to thereby give a minced material.
This minced material was introduced into a mixing tank. Then vitamins E and C were added thereto in such amounts as to give concentrations of 500 ppm and 100 ppm, respectively, based on the fat component lo in the aimed final product. The resulting mixture was fed into a mass colloider via a pipe and treated therewith twice to thereby adjust the particle size, in particular that of bones, to 60 ~ or less.
The finely ground material was introduced into an enzymatic decomposition tank and stirred at a low rate while running warm water through the jacket to thereby elevate the temperature of the material to 50C.

When this temperature reached 50C, the temper-ature of the warm water running through the jacket was adjusted to 50C. 0.05~ by weight of a protease PR~TIN AC-lOTM dissolved in a small amount of distilled water was added to the material.

After the completion of the addition, the mixture was stirred at a high rate and maintained for 20 ~, :-. . . . ..

. ,. . : . , :-~

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,... . ~ . .

. ' . .
minutes. Then the temperature of the material was ' rapidly elevated to 80C by running warm water at 85C through the jacket to thereby inactivate the enzyme.
The product thus obtained was in the form of a paste having such a smooth eating texture as to make the presence of the bones hardly noticeable.
Water-soluble proteins contained in the product amounted to 39~ by weight based on the total proteins.
Peptides of 40,000 to 70,000 in molecular weight contained therein amounted to 70~ by weight based on the total peptides except water-soluble ones and amlno ac ld s .
This product was pasteurized with an ON-REITERTM
(mfd. by Sakura Seisakusho K.K.) at 100C for ten minutes. The pasteurized product had a general ' bacterial count of not more than 300 cells/g.
After the pasteurization, the product was continuously packed with a packing machine, frozen and stored.
Separately the pasteurized product was dried with a drum dryer at 70~C and ground with a mill.
Thus a powdery product containing 7% by weight of moisture, which had a smooth eating texture and an eel-like taste and was highly dispersible in water, . was obtained.
Example 8 Codfish bodies, from which the internals, skins and fins had been removed, were treated in the same manner as the one described in Example 1 thereby to give a finely ground composition (i.e., a codfish meat slurry). 10 kg of the finely ground composition was sterilized with a high-pressure sterilizer at 120C for three seconds and then introduced into a mixer known by the Trade-mark STEFAN
UM12TM. 1 kg of a culture medium of lactic acid bacteria, which had been preliminarily prepared by culturing Streptococcus lactis and Lactobacillus bulqaricus together, each provided by Ferment. Inst. of Osaka Univ., in a milk medium, thereto. Then 5 g of a proteinase AMANO ATM (mfd.
by Amano Pharmaceutical Co., Ltd.) dissolved in a small amount of sterilized water was further added thereto.
After the completion of the addition, the resulting mixture was stirred at a low rate for three hours while maintaining the temperature of the material at 45 + 2C by running warm water at 45C through the jacket. Then the temperature of the water running through the jacket was elevated to 95C and this temperature was maintained for 30 minutes thus simultaneously inactivating the proteinase and '. : ' ' ~ ' ' . ' . ' . ' , ' ' :. . ; - ~ ' .', ` 1 326397 , .`~
:
decreasing the number of the cells of the lactic acid bacteria. Then the temperature of the material was lowered to 10C by running ice-water through the jacket.
Thus a proteinous material in the form of a white paste having a somewhat excellent aroma and a solid content of 20% by weight, which was the aimed product of the present invention, was obtained.
This white paste proteinous material contained water-soluble proteins (in a trichloroacetic acid solution) of 45~ by weight based on the total proteins contained therein.
Example 9 Red salmon bodies, from which the internals, skins and fins had been removed, were cut with a block cutter, ground with a freezing chopper and then finely ground with a mass colloider (mfd. by Masuko Sangyo K.K.) at a grinder clearance of 10 mm and then 3 mm to thereby given a particle size not more than 100 ~. The temperature of the material was maintained around 30C by running cooling water through the mass colloider.
The finely ground salmon fish still showed a coarse feel and a poor taste. 20 kg of this finely ground composition, i.e., the salmon meat slurry was ,:, , . ~ ~ .

1 3263q7 ~
introduced into a STEFAN UM 12TM (mfd. by Stefan) together with 5 kg of soybean protein and 5 kg of corn starch.
The temperature of the resulting mixture was controlled to 50C by running warm water at 50C through the jacket. When this temperature reached 50C, 20 g of a proteinase AMANO ATM and 3 g of lysozyme, which was employed in order to inhibit the growth of ; contaminating ~acteria, each dissolved in a small amount of distilled water, were added thereto.

After the completion of the addition, the temperature of the ~inely ground composition was ~, stirred for 30 minutes at a high rate while maintaining the temperature thereof at 50 ' 2~C. Then the temper-, ature of the water running through the jacket was elevated to 95C to thereby inactivate the proteinase.
i Subsequently the temperature of the composition was lowered to 10C by running ice-water through the jacket.

Thus a proteinous material in the form of a red viscous paste having a solid content of 40% by weight ! and containing starch, which was the aimed product of the present invention, was obtained.
This red viscous paste containing starch comprised j water-soluble proteins (in a trichloroacetic acid ~5 solution) of 25~ by weight based on the total proteins ~.............. . . . .. .. .. .. , ~
,:............. . . . ~ ~.... . .
,. ~ .
, . . .

1 3263q7 contained therein.
Example 10 Codfish bodies, from which the internals, skins and fins had been removed, were cut with a block cutter, fed into a chopper (mfd. by Hanaki Seisakusho K.K.) via a screw conveyer and treated with said ~-chopper twice to thereby give a minced fish meat containing bones.
Thls fish meat was introduced into a double-~all . ..
mixing tank and the temperature of the material was adjusted to 40C ~y running warm water at 40C bet-~een the walls. Then 5~ by weight of a lactic bacterium (StreDtOCOCCUs lactis), which had been cultured in a skim milk medium, and l~ by weight of skim milk were added thereto. Simultaneously 0.02~ by wei~ht of a proteinase PROTIN ~C-lOTM (mfd. by Daiwa Kasei K.K.) dissolved in a small amount of water and vitamins E and C, which were employed in such amounts as to give concentrations of 500 ppm and 200 ppm, respectively, based on the fat component in the aimed final product, were added thereto and the resulting mixture was mixed.
The obtained fish meat mixture containing bones was fed into a mass colloider via a pipe and treated therewith twice to thereby adjust the particle size, in particular, that of the fish bones, to 80 ~ or less.
.

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` 1 326397 `.
The obtained material was pasteurized on an ON-REITE~M at 100 C for ten minutes.
After the pasteurization, the product was packed in 5-kg portions with a Facking machine (mfd. by ~ 5 Jonan Seisakusho K.K.) and frozen and stored in a s rerrigerator at -30C.
Separately the pasteurized product was dried with a drum dryer by blowing a hot air stream at 70aC
thereto. Thus a product in the form of a snow-white powder was obtained.
I Example 11 Codfish bodies, from which the internals, skins and fins had been removed, were cut with a block cutter and treated with a chopper (mfd. by Hanaki Seisakusho K.K.) via a screw conve~er twice to thereby give a minced fish meat containing bones.
The bone-containing minced fish meat was introduced into a double-wall mixing tank and 5~ by weight of lactic acid ~acteria, i.e., StrePtOcocCUS lactis and Stre~tococcus cremoris, which had been preliminarily cultured in a skim milk medlum, and 1~ by weight of skim milk were added thereto. The resulting mixture was mixed while running warm water at 40C between the walls to thereby elevate the temperature thereof to 40C. Simultaneously vitamins E and C were added A

- ` 1 326397 ~- thereto in such amounts as to give concentrations ; of 500 ppm and 200 ppm, respectively, based on the fat component in the aimed final product.
The bone-containing fish meat mixture containing the lactic acid bacteria was fed into a mass colloider via a pipe and treated therewith to thereby adjust the particle size, in particular, that of the fish bones to 50 ~ or less.
The product thus obtained was in the form of a paste comprising 81~ by weight of water and not ~ore than 0.5~ by weight of fats. Water-soluble proteins contained therein amounted to 29~ by weight based on the total proteins. Peptides of 40,000 to 70,000 in molecular weight contained therein amounted to 60~ by weight based on the total peptides except water-soluble ones and amino acids.
After treating with the mass colloider, the product was pasteurized with an ON-REITERTM at 100C
for ten minutes.
The general bacterial count of this product was not more than 300 cells/g.
After the pasteurization, the product was packed in S-kg portions with a packing machine (mfd. by Jonan Seisakusho K.K.) and frozen and stored in a refrigerator at -30C.

,. ~ , "

,;.; . ~ - .

1 3263q7 :
Separately the pasteurized product was dried f with a drum dryer by blowing a hot air stream at 70C
thereto to thereby give a product in the form of a snow-white powder.
Example 12 ' Codfish bodies, from which the internals, skins and fins had been removed, were cut with a block cutter, fed into a chopper (mfd. by Hanaki Seisakusho s K.K.) via a screw conveyor and treated therewith twice lo to thereby give a minced fish meat containing bones.
The bone-containin~ minced fish meat was introduced into a double-wall mixing tank and 5% by weight of hot water was added thereto. The resulting micture was thoroughly mixed while running hot water ,l 15 between the walls to thereby elevate the temperature of the mixture to 45C. When this temperature reached 45~C, vitamins E and C were added thereto in such amounts as to give each a concentration of 500 ppm based on the fat component in the aimed final product.
Then 0.05% by weight of a proteinase PROTIN AC-lOTM

(mfd. by Daiwa Kasei K.K.) and 0.1% by weight of another proteinase AMANO ATM (mfd. by Amano Pharmaceutical Co., Ltd.), each dissolved in a small amount of water, were added thereto and mixed.
The resulting bone-containing fish meat mixture A
..

~ . ~ .......... .. .
., . - . . . ' .

was fed into a mass colloider via a pipe and treated therewith twice to there~y adjust the particle size, in particular, that of the fish bones, to 80 ~ or less. Approximately 20 minutes were taken from the addition of the enzymes to the completion o~ the treatment with the mass colloider.
The product thus obtained was in the form of a paste comprising 82~ by weight of water and not more than 0.5~ by weight of fats. Water-soluble lo proteins contained in the product amounted to 39 by weight based on the total proteins contained therein. Peptides of 40,000 to 70,000 in molecular weight contained therein amounted to 70~ by weight based on the total peptides except water-soluble ones -and amino acids.

This product was treated with a mass colloider and then immediately treated with an ON-REI~RTM at 100C for ten minutes, thus simultaneously pasteurizing the same and inactivating the enzymes. The pasteurized product showed a general bacterial count not more than 300 cells/g and the enzymes contained therein were completely inactivated.
After the pasteurization, the product was packed in 5-kg portions with a packing machine (mfd. by Jonan SeisaXusho K.K.) and frozen and stored with a , , ; ~ . . : . : ' .: .

`- 1 326397 refrigerator at -30C.
, .
'~ Separately 20% by weight of an enzymatically decomposed dextrin known by the Trade-mark TOYODERINTM was added to the pasteurized product and the resulting mixture was spray-dried to thereby give a product in the form of a snow-white powder.
Example 13: Preparation of scallop bar 300 g of the proteinous material in the form of a pale yellow paste, as prepared in Example 6, 700 g of ground codfish meat and 2 g of common salt were thoroughly kneaded with a mixer known by the Trade-mark ROBOT CoUP ~ (mfd. by Robot Coupe) at a temperature not higher than 10C. Then the kneaded material was extruded from a nozzle having a gauzy tip into boiling water and solidified thereby to give a fibrous composition. On the other hand, 500 g of the proteinous material in the form of a white paste, as prepared in Example 4, 500 g of ground codfish meat and Z
g of common salt were kneaded with a ROBOT COUPE~ (mfd. by Robot Coupe) at a temperature of the material not higher than 10C. The obtained mixture was spread onto a moist cloth in a thickness of approximately 3 mm. The fibrous composition as prepared above was placed thereon and wrapped therewith. Thus, a product in the form of a bar containing the fibrous composition as the core A
.. . .

:., : , : - - ~

1 3263q7 was obtained. Then the product on the cloth was steamed as such at the boiling temperature for approximately 30 minutes.
After the completion of the steaming, a scallop bar product, which had an excellent scallop taste and contained 30 to 45% of scallops, was obtained. This product was not coarse but showed a smooth texture.
Example 14- Preparation of spaghettis 130 g of the proteinous material in the form of a pale brown paste, as prepared in Example 3, 300 g of semihard wheat flour, 3 g of common salt, 10 g of gluten and 5 g of lecithin were mixed together in a mixing tank of a test noodle-making machine for 30 minutes until the mixture was hardened into a mass when clasped with a hand. Then the mixture was pressed twice or thrice at a roll clearance of 5. Thus the powdery mixture was pressed into a narrow strip.
Then the narrow strip was folded to give a two-layer product at a roll clearance of 6. This procedure was repeated three or four times and then the material was kneaded and pressed. Finally the material was pressed twice at a roll clearance of 4 to thereby give a product in the form of a narrow strip. This product was cut with a teeth-cutter ~3 mm x 3 mm) to thereby give spaghettis of 3 mm square.

- . .

~, These spaghettis were boiled in a conventional manner. After placing fried short-nec~ed clams thereon, the spaghettis were taken by way of trial. As a result, the spaghettis showed an appropriate hardness, an excellent taste of short-necked clam and a smooth texture.
Example 15: Preparation of drink 100 g of the proteinous material as obtained in Example 4 was introduced into a beaker. Then 3 g of gum arabic, 1 g of carboxymethylcellulose of a low viscosity, which will be abbreviated to CMC
hereinafter, 30 g of sucrose and 0.5 g of citric acid dissolved in 100 g of water were added thereto. The resulting mixture was homogeneously blended with a homomixer to give a solution. Then 10 g of corn oil was emulsified into said solution at a high rate and 200 g of water was added thereto and homogeneously mixed. The resulting mixture was pasteurized at 100C
for 30 minutes and then cooled to 40C. Subsequently an appropriate amount of an orange essence was added thereto to thereby give a drink. The drink thus obtained was in the form of a milky drink having an orange flavor.
Example 16: Preparation of drink 100 g of the proteinous material as obtained :
,,,, , .. . .
, : . . ., . .. -- , ; ~ . ~ . . . .
: -in Example 8 was introduced into a beaker. Then 300 g of water, 15 g of sucrose and 2 g of CMC were added thereto to prepare a solution by using a homomixer.
Then 300 g of soy milk was further added thereto to give a drink. This drink had good body and a charac-teristic flavor which was never observed in conventional ones.
Example 17: Preparation of drink lO0 g of the proteinous material as obtained in Example 3 was introduced into a beaker. Then 3 g of gum arabic, 30 g of sucrose and 0.5 g of citric acid dissolved in 100 g of water were added thereto.
The mixture was homogeneously mixed with a homomixer to thereby give a solution. Then 10 g of corn oil was emulsified into said solution at a high rate and 200 g of water was further added thereto. The resulting mixture was homogeneously mixed. Furthermore 100 g of orange juice was added thereto to thereby give a drink. The obtained product was in the form of a milky drink having an orange flavor.
Example 18: Preparation of drink ~ una salmon bodies, from which the internals, skins and fins had been removed, were coarsely ground and then finely ground into particles of a size not more than 100 ~. 100 g of the product thus obtained - , . . . .. .

". ~ -, - ~ .

was thawed and mixed with 3.0 g of common salt and 0.2 g of sodium pyrophosphate. The resulting mixture was kneaded with aD agitation mill provided with a temperature-controlling jacket and a stirrer to thereby give a pasty product. The temperature of the pasty material was elevated to 50C by running warm water through the jacket. 0.05 g of a proteinase AMANO ATM and 50 ppm of lysozyme for inhibitin~ the growth of contaminating bacteria, each dissolved in lo a small amount of water, were added thereto. After the completion of the addition, the mi.Yture was stirred at a high rate and kneaded for 15 minutes while maintaining the same at 50C. After 15 minutes, 10 g of skim milk was immediately added thereto and ~5 the stirring was continued for additional 15 mintues.
Then the jacket temperature was immediately elevated to 80C and this temperature was maintained for 30 minutes to thereby inactivate the enzyme. Then water was added to the pasty material in such an amount as to glve a solid concentration thereof of 9 to 10 by weight. The resulting mixture was stirred with a homomixer, pasteurized at 90 to 95C for five minutes and then cooled to 37C. 3 g of a starter comprising a mixture of Lactobacillus bul~aricus with Streptococcus thermophilus, which had been preliminarily cultured, A

,. .. . ~ ............ .

. . .. ~ . : .. . . .

. .. ~. . ~.. ;. ~ . . .
`, .` . .. . . . - . - .

..~
~ was added thereto and the obtained mixture was fermented in i;'- a thermostat at 37OC for six hours. Separately 5 g of ` sucrose was mixed with 3 g of an asparagus extract and 0.2 g of ascorbic acid under sterile conditions. The resulting mixture was homogeneously mixed with the abovementioned fermented material in a homomixer, cooled and poured into containers by portions thereby to give a drink. This drink showed a stable growth of the bacteria and had a refreshing feel.
Example 19: Preparation of drink Codfish bodies, from which the internals, skins and fins had been removed, were coarsely ground and then finely ground into particles of a size not more than lOo ~. lOo g of this material was thawed and the temperature thereof was elevated to 50C in an agitation mill provided with a temperature-controlling jacket and a stirrer while stirring. 3 g of a refined fish oil containing 20% of eicosapentaenoic acid, 0.5 g of ~-tocopherol and 5 g of a spray-dried yogurt powder were added thereto. The resulting mixture was stirred at a high rate while slowly adding water thereto in such a manner as to give a solid content of 9 to 10%. 0.05-g portions of proteinases known by the generic term "Pronase" (mfd. by Kaken Chemical Co., Ltd.) and AMANO ~ and A

.. , . . . .. ... ` ~ , ,. . . . . . . . .. . . .

.

. ~. . . . . ~

-50 ppm of lysozyme, which was used in order to inhibit the growth of contaminating bacteria, each dissolved in a small amount of water, were added thereto.
After the completion of the addition, the mixture was kneaded by stirring at a high rate at 50C for 15 minutes. After 15 minutes, 10 g of skim milk was added thereto and the stirring was continued at 50C
for additional 15 minutes. Then the temperature of the jacket was immediately elevated to 80C and this temperature was maintained for 30 minutes to thereby inactivate the enzymes. Separately 3 g of an asparagus extract, 0.2 g of ascorbic acid and 0.5 g of citric acid were blended together under sterile conditions.
The resulting mixture was homogenized with the enzymatically decomposed material as obtained above with a homomixer. This material was pasteurized at 95C for five minutes, cooled and poured into sterile containers by portions to thereby give a drink. This drink formed an excellent emulsion with an oil and had a refreshing feel.
Example 20: Preparation of petit bun 10 g of live yeast was dissolved in 40 cc of warm water. Separately a large spoonful of skim milk, a large spoonful of sugar and a 2/3 small spoonful of common salt were dissolved in 50 cc of warm water.

. .~ . .

, .

`` 1 326397 These solutions were combined together and further mixed with 60 g of the proteinous material as prepared in Example 5 and a half of an egg. The resulting mixture was added to 200 g of hard wheat flour and kneaded. A large spoonful of butter was further added thereto and thoroughly kneaded. Then the mixutre was fermented at 130C for 40 to 50 minutes. Then it was degassed, divided into six to eight portions, rounded and aged. Then each portion was formed into a leaf-shape and fermented on an oven plate at 38C
ror 40 minutes. Finally it was baked in an oven at 180 to lgOC for 13 minutes to thereby give a petit bun.
This petit bun had an excellent appearance, a nice smell and a good taste.
Example 21: Preparation of cream puff coating 90 cc of water and 35 g of butter were introduced into a pot and heated. When the mixture came to boil, 60 g of soft wheat flour was added thereto and quickly mixed. When a smooth mass was formed, the heating was stopped. Then 30 g of the proteinous material as prepared in Example 1 and two eggs were added thereto and the resulting mixture was kneaded until a viscosu dough was obtained. This dough was placed on an oil-coated oven plate with a spoon by portions ,, ~ .

` 1 326397 and baked in an oven at 200~C for ten minutes. When the dough was colored, the baking temperature was lowered to 180C and the baking was continued for additional eight minutes to thereby give a cream puff coating.
This coating had an excellent appearance, a nice small and a good taste.
Example 22: Preparation of okonomiyaki 150 g of soft wheat flour, a 4/3 cup of water and an appropriate amount of common salt were thoroughly mixed together. Then an egg and 100 g of the proteinous material as obtained in Example 2 were added thereto to thereby give a dough. Some portion of this dough was roasted on a hot plate. Cabbage pieces, Welsh onion pieces, dried shrimps and green laver were placed thereon and the obtained material was covered with the residual dough. The product was turned over and further roasted to thereby give an okonomiyaki.
This okonomiyaki had an excellent appearance, a nice smell and a good taste.
Example 23: Preparation of bread crumbs To 200 g of hard wheat flour, 4 g of common salt, 10 g of sugar and 4 g of skim milk dissolved in 60 cc of hot water as well as 20 g of the proteinous material as obtained in Example 9 were added. The .

., . ' . ' ' ' . . ': . ~ .

~ 1 3263q7 :
resulting mixture was kneaded while further adding 4 g of yeast dissolved in 60 cc of warm water, 0.2 g of yeast food and 10 g of shortening. The obtained mixture was thoroughly kneaded. Then the material was fermented at 30C for approximately one hour, degassed, further fermented at 30C for approximately one hour and degassed to thereby give a dough. Then the dough was baked in an oven at 200C for 20 minutes.
The bread thus obtained was dried and milled to thereby give bread crumbs.
These bread crumbs had a nice smell and a good taste.
Example 24: Preparation of cracker 50 g of sieved wheat flour, 20 g of water, 0.2 g of yeast and 0.4 g of common salt were introduced into a container, thoroughly mixed and kneaded to thereby give a dough. This dough was fermented at 30C for ten hours. Separately 150 g of wheat flour was introduced into another container and 25 g of shortening was kneaded therewith. Further 1.5 g of common salt, 0.6 g of sodium bicarbonate and 40 g of the proteinous material as prepared in Example 5 were added thereto and thoroughly mixed. To the resultlng mixture, the fermented dough as obtained above was added and the obtained mixture was kneaded : '' ' ~ : ' ;' - , : ,.

, -.:

and fermented at 30C for four hours. Then it was spread over with a rolling pin in a thickness of approximately 0.5 mm, cut into pieces (3 cm x 5 cm) and baked at 270C for three minues to thereby give crackers.
; These crackers had a good color of baking and a characteristic and excellent taste.
Example 25: Preparation of tofu and aburaage To 300 g of a soy milk for the production of tofu, which had been prepared in a conventional manner and maintained at 80C, 20 g of the proteinous material as obtained in Example 2 and 0.5 g of gum xanthan dissolved or dispersed in 50 g of water were added and the resulting mixture was homogenized. Then 37 g of solid nigari (brine) dissolved in 180 cc of water and 3 cc of a solidifier were added thereto and the mixutre was thoroughly stirred. After 10 to 15 minutes, the mixture was introduced into a solidifying box covered with a cotton cloth and put under a lid.
A stone was placed on the lid for pressing. Nhen the contents showed an appropriate hardness, they were taken out together with the cloth and immersed in water for two hours. Then the product was cut into an appropriate size to thereby give a tofu.
This tofu had a characteristic flavor, an . . ~ . . ..................... .

,, , : ' . ~ ! ' ' ~ ` , .. . .

' 1 3263q7 excellent texture and a good taste.
The tofu thus obtained was sliced and squeezed between cloth sheets. Then it was fried in oil.
The aburaage thus obtained had an excellent color of baking and a good taste.
Example 26: Preparation of emulsified fat for kneading 500 g of the proteinous material as obtained in Example 9, 3 g of skim milk and 1 g of lecithin were introduced into a beaker. 100 g of water was added thereto and the resulting mixture was stirred at a low rate with a homomixer (mfd. by Nippon Kakoki K.K.). After the completion of the mixing, 500 g of salad oil was slowly added thereto while stirring the mixture at a high rate. After the completion of the addition, the resulting mixture was stirred for additional five minutes. Thus a viscous emulsified composition was obtained.
140 g of this emulsified composition was introduced into a container of a small whipper and 100 g of soft wheat flour, 100 g of sugar, 100 of eggs, 1 g of common salt, 1 g of baking powder and 2 g of rum were added thereto. The obtained mixture was beaten at a high speed for two minutes to thereby give a homogeneous cake dough.
Oil was thinly applied to a pound cake mold and -'' ' ' ' , - :

:. . . .
.. . : .

.. .

a sheet of paper was placed therein. Then the above cake dough was introduced therein four-fifth fill and baked in an oven at approximately 170C for 40 minutes. Thus a pound cake was obtained.
This pound cake was tasty.
Example 27: Preparation of mochi 200 g of glutinous rice was washed, immersed in water overnight and then strained. Then it was steamed together with 60 g of the proteinous material as obtained in Example 2 and pounded with a mochi-making machine to thereby give a mochi dough. 2/3 of this mochi dough was cut into rectangles, while the residual 1/3 thereof was cut into pieces, dried and fried in oil. Each product showed a good taste. In particular, the fried mochi was superior in the nice smell and good taste to conventional ones containing no proteinous material paste.
Example 28: Preparation of senbei (rice cracker) To 500 g of rice flour, lO0 g of the proteinous material as obtained in Example 5 and 300 g of water were added. After kneading, the resulting mixture was divided into approximately 15-g portions and steamed. Then these portions were combined together and thoroughly kneaded again. The obtained dough was cooled, spread with a rolling pin and rapped into .. . .

', ' . ' '`', ' . ',''' ' ': ' ' ' ' : ' 1 3263~7 , . .
circles of 5 cm in diameter. Each circular piece was dried and baked to thereby give a senbei.
This senbei had a nice smell, a good taste, an excellent appearance and an excellent texture.
Example 29: Preparation of nouilles 150 g of soft wheat flour, 1.5 g of common salt, the yolk of an egg (18 g), 45 g of the proteinous material as obtained in Example 4 and a half of a whole egg were thoroughly kneaded together and the resulting mixture was allowed to stand for four hours while covering with a moist cloth sheet. Then it was coated with a powder, spread over in a thickness of 2 mm and cut into strips (8 cm x 3 mm). These strips were boiled with a sufficient amount of boiling water containing an appropriate amount of common salt for three minutes. Then they were immersed in water and washed with water. Subsequently these boiled strips were fried with butter and seasoned with common salt, pepper and powdery cheese to thereby give tasty nouilles .
Example 30: Preparation of Chinese noodles:
To 500 g of wheat flour, 100 g of the proteinous material as obtained in Example 2, 35 g of water and 6 g of brine were added to thereby give a noodle dough. After aging for a period, this dough was .
; .
,;,:.,. :~ , .

., . - .
. ~ ~

~ 3263q7 pressed and cut to therehy give Chinese noodles.
These Chinese noodles were allowed to stand day and night and a given amount thereof were boiled for three minutes. Then these boiled Chinese noodles were introduced into a cup containing a hot soup and taken by way of trial. As a result, the Chinese noodle had a characteristic flavor, an appropriate hardness, a smooth texture and a good taste.
Example 31: Preparation of batter for fried food 1) 220 g of wheat flour was sieved twice.
2) The yolk of an egg and common salt were introduced into a bowl and 30 g of the proteinous material as obtained in Example 5 was added thereto.
Further milk was added by portions and the resulting mixture was mixed to give a smooth material.
3) Salad oil was added to the obtained mixture and the resulting mixture was covered with a wrapping film and aged for approximately two hours.
4) 300 g of fillets of white-meat fish such as plaice, flatfish or halibut, from which bones and skins had been removed, were cut into bites and slightly seasoned with salt and pepper.
S) The albumen of an egg was introduced into a clean bowl and beaten. Then it was added to the mixture as obtained in 3) by portions to thereby give : : . . . . ....................... : , .
, . . . : . ~

a batter.
6) A clean oil was heated to a low-medium temperature. After wiping off the moisture, the fish slices were skewered and coated with the batter as obtained in 5). Then the fish slices were slowly fried in the oil while turning over to thereby avoid scorching.
Thus fritters of white meat fish, which were superior to conventional ones 1n taste and flavor and had an excellent texture, were obtained.
Example 32: Preparation of batter for fried food 1) To the yolk of an egg, as cold water as possible was added to give one cup-full volume. The resulting mixture was thoroughly mixed.
2) 220 g of soft wheat flour was sieved twice and air was introduced thereto. Then thç wheat flour was combined with the mixture as obtained in 1).
30 g of the proteinous material as obtained in Example 5 was further added thereto and the resulting mixture was mxied to a rather insufficient extent to thereby give a batter.
3) Two peasecods were stringed and fried while the temperature of a frying oil was somewhat low.
4) The stems of 7 to 8 cm long of two ginger plants were cut crosswise and coated with the batter :: . . .

:............ .
,. ~

:. :

.`.:
as obtained in 2) together wlth two pickled ginger slices. These materials were fried following the above peasecods.
5) One or two broccoli clusters were coated with the batter as obtained in 2) and fried in oil at 180C.
6) Two sardines, from which the internals and heads had been removed, were thinly coated with wheat flour and then with the batter as obtained in 2) and fried in oil at 180C.
The tempuras thus obtained had good body, an excellent flavor, a good taste and an excellent texture, compared with conventional ones.
Example 33: Preparation of white sauce 20 g of butter was molten in a pot and 25 g of soft wheat flour was fried therewith for one to two minutes while avoiding scorching. Then 200 cc of hot milk was added thereto by portions and the mixture was thoroughly mixed to thereby prevent the formation of undissolved lumps. The proteinous material as obtained in Example 5 dissolved in 100 cc of a soup was added thereto. The resulting mixture was seasoned with 1 g of common salt and an appropriate amount of pepper and heated. When it came to boil, the heating was continued over a slow fire for 30 minutes .. , ~ . . . .
1 . ~: , .. .
, . .
,;. . .
, :

.:. . . : .

t 326397 while occasionally stirring.
Thus a tasty white sauce having a characteristic flavor was obtained.
Example 34: Preparation of spaghetti sauce 25 g of onion and 10 g of carrot were cut into small pieces and fried with 10 g of molten butter for two to three minutes. 40 g of the proteinous material as obtained in Example 6 and 10 g of wheat flour were added thereto and the resulting mixture was further fried. Then 90 cc of water, 15 cc of tomato ketchup, 1.5 g of salt, an appropriate amount of pepper and an appropriate amount of a synthetic flavoring were added thereto and the mixture was boiled until the volume thereof was reduced by half.
Thus a tasty spaghetti sauce having a character-istic flavor was obtained.
Example 35: Preparation of jangjang-men miso 150 g of the proteinous material as obtained in Example 9, 45 g of akamiso (red bean pate), 16 g of 90y sauce, 16 g of sugar and 100 cc of water were thoroughly mixed together. 45 g of oil was heated in a pot and 28 g of Welsh onion pieces and 8 g of ginger pieces were fried therewith. When the spices smelled good, the abovementioned mixture was added thereto. When the resulting mixture came to boil, " "
.: . . . , : - :

. . , , ~ . : . ., ~,.
.'' .
it was cooked on a slow fire until the oil separated out.
Thus the whole of minced pork conventionally employed in the preparation of a jangjang-men miso was replaced with the proteinous material as obtained in Example 9. The product thus obtained had an excellent and characteristic taste.
Example 36: Preparation of mayonnaise-like food 20 g of the proteinous material as obtained in .
Example 5, 2 g of common salt, 3.0 g of seasonings, 2.0 g of spices and 0.3 g of tamarind gum were dispersed and dissolved in 30 cc of water. 110 g of salad oil was slowly added thereto and the resulting mixture was emulsified with a homomixer. Then 30 g of vineger was added thereto and the obtained mixture was further emulsified. Thus a mayonnaise-like emulsified food was obtained.
This mayonnaise-like emulsified food had a characteristic and excellent flavor and showed a stable emulsification.
Example 37: Preparation of emulsifïed food Red salmon bodies, from which the internals, skins and fins had been removed, were coarsely ground and then finely grounded into particles of a size not more than 100 y. 100 g of the material thus . ~ . . . .

: . . , , . : . -1 3263q7 obtained, 30 g of vinegar and 0.1 g of an acidic proteinase known by the trade-mark NEWLASETM (mfd. by Amano Pharmaceutical Co., Ltd.) were introduced into a temperature-controllable mixer. The mixture was stirred therein at a high rate for 30 minutes while maintaining at 50C~ Subsequently the temperature of the contents of the mixer was lowered to 15C and 2 g of common salt, lg of CMC, 10 g of pepper and 10 g of onion powder were added thereto. 190 g of salad oil was slowly added to the mixture, while stirring the material at a high rate again to thereby give a mayonnaise-like food.
This emulsified food had a smooth texture and a good taste and suitable in the preparation of, for example, vegetable salad.
Example 38: Preparation of dressing-like food 6 g of corn starch, 1.5 g of tapioca, 34 g of 5% apple vinegar, 8.0 g of sugar, 2.5 g of common salt and 20 g of j water were heated together while stirring to thereby give a starch paste. After cooling, the starch paste was homogenized together with 40 g of the proteinous material as obtained in Example 1, 3.0 g of common salt, 10 g of ~ sugar and 1.0 g of mustard powder. Then salad oil was j slowly added thereto, while emulsifying the resulting mixture by stirring thereby to give a dressing-like food.
This emulsified food had a characteristic flavour and a good taste and showed a stable emulsification.
Example 39: Preparation of dressing-like food !

A

~ . ., . . ~ . ; ., . . : .

.

l 3263q7 Codfish bodies, from which the internals, skins and fins had been removed, were coarsely ground and then finely ground into particles of a size not more than 100 ~. 100 g of the resulting material, 30 g of vinegar and 0.1 g of an acidic proteinase known by the trade-mark DENAPSIN 2PTM
(mfd. by Nagase K.K.) were introduced into a temperature-controllable mixer and stirred at a high rate for 30 minutes while maintaining at 50C. Then the temperature of the contents of the mixer was lowered to 15C and 20 g of corn starch, 3 g of common salt, 5 g of pepper and 20 g of parsley pieces were added thereto. The resulting mixture was homogenized and 150 g of salad oil was slowly added thereto while stirring the mixture at a high rate again.
Thus a salad dressing-like emulsified food was obtained.
This emulsified food had a smooth and good flavour and was suitable in the preparation of vegetable salad.
Example 40: Preparation of terrine 500 g of frozen ground Alaska pollack meat (SA) was ground with a silent cutter while adding 10 g of common salt thereto. Five minutes thereafter, :
.~; ' 1200 g of the proteinous material as obtained in Example 9, 600 g of whole eggs, 300 cc of milk and 800 cc of fresh cream were added thereto. Then the resulting mixture was kneaded for ten minutes to thereby give 3710 g of a farce. To 1000 g of the farce thus obtained, 500 g of small blocks of raw salmon, 2 g of common salt and 1 g of white pepper werè added. The obtained mixture was homogenized, introduced into a mold and steamed as such in an oven at 170C for 20 minutes to thereby give 1410 g of a terrine.
This terrine was satisfactory in the appearance, texture and taste and had a fine and smooth texture and a good taste.
Example 41: Preparation of terrine 500 g of frozen ground Alaska pollack meat (SA) was ground with a silent cutter while adding 10 g of common salt thereto. Five minutes thereafter, 1200 g of the proteinous material as obtained in Example 5, 600 g of whole eggs, 300 cc of milk and 800 cc of fresh cream were added thereto. Then the re~ulting mixture was kneaded for ten minutes to thereby give 3710 g of a farce. To 1000 g of the farce thus obtained, 500 g of boiled and strained carrot, 2 g of common salt and 1 g of white pepper ' ' . ' ,,;
- ~ ~
.
, . , - , - ,:

were added. The obtained mixture was homogenized, introduced into a mold and steamed as such in an oven at 170C for 20 minutes to thereby give 1410 g of a terrine.
This terrine was satisfactory in the appearance, texture and taste and had a fine and smooth texture and a good taste.
Example 42: Preparation of mousse 200 g of frozen ground Alaska pollack meat (SA) and 100 g of water were ground with a silent cutter while adding 6 g of common salt thereto. Five minutes thereafter, 400 g of the proteinous material as obtained in Example 6, 400 g of albumen, 200 cc of fresh cream and 120 g of small scallop blocks were added thereto. Then the resulting mixture was kneaded until it became homogeneous.
The resulting mixture was introduced into a mold and steamed as such in an oven at 200C for 20 minutes to thereby give 930 g of a mousse.
The obtained mousse was taken by ten panelists by way of trial together with a sauce known by the generic name "sauce Americane". As a result, the appearance, texture and taste thereof were highly evaluated.
Example 43: Preparation of quenelle 200 cc of milk and 50 g of butter were heated - 1 3263q7 together in a pot. When the butter was molten and the milk was ready to boil, lO0 g of wheat flour was added thereto at once. The resulting mixture was vigorously stirred with a wood spatula until it formed a mass. Then the dough was dried on a moderate fire while stirring until a thin film was formed on the bottom of the pot. The dough was introduced into a bowl and lO0 g of beaten eggs were added thereto by portions while stirring the dough with a wood spatula. After homogenizing the dough with the eggs, the obtained panade was allowed to stand in a cool place. 300 g of frozen ground Alaska pollack meat was ground with a silent cutter while adding 5.4 g of common salt thereto. Five minutes thereafter, 700 g of the proteinous material as obtained in Example 4, 200 g of small shrimp pieces, 450 g of the abovementioned panade and 200 cc of fresh cream were added thereto and thoroughly mixed together.
The kneaded material was formed with a large spoon and dropped into a sufficient amount of boiling water.
The dough, which once went down to the bottom and then came to the surface again, was cooked for five minutes and then cooled in cold water to thereby give 1670 g of quenelles.
These quenelles were taken by ten panelists :. ... .

,: : , 1 3263~7 by way of trial together with sauce Americane.
As a result, the appearance, texture and tas~e thereof were evaluated as satisfactory.
Example 44: Preparation of Chinese corn soup 50 g of the proteinous material as obtained in Example 8 was combined with a small amount of ginger extract and 10 cc of sake. 230 g of a soup and 225 g of creamy sweet corn were heated in a pot and seasoned with salt and sake. Then 5 g of potato starch dissolved in 200 cc of water was added thereto under stirring. Slightly beaten albumen was added to the mixture as prepared above and roughly mixed. The resulting mixture was added to the heated material and quickly stirred. When the albumen was cooked, the heating was stopped.
Thus a Chinese corn soup wherein the taste of the proteinous material of the present invention matched with the flavor of corn was obtained.
Example 45: Preparation of baby food 30 g of the proteinous material as obtained in Example 5, 50 g of a roughly drained grated radish, 6 cc of soy sauce, 6 cc of mirin and 70 cc of a soup stock, which had been preliminarily prepared, were steamed in a lidded pot on a relatively slow fire.
When the material came to boil, an egg may be dropped :, , 1 3263q7 therein, if required, to thereby give a food of an excellent appearance.
Thus an excellent baby food having the taste of the proteinous material o~ the present invention and a smooth texture was obtained.
Example 46: Preparation of well-cooked udon noodles 40 g of boiled udon noodles were washed with running water to thereby make the surface nonsticky.
Then these noodles were quickly washed with hot water and cut into small pieces. Separately, 10 g of spinach was thoroughly boiled, drained and cut into pieces. The boiled noodles were sufficiently cooked in 100 cc of a soup stock and 30 g of the proteinous material as obtained in Example 7 and the abovementioned spinach were added thereto. The resulting mixture was quickly cooked and seasoned with 5 cc of soy sauce.
The well-cooked udon noodles thus obtained had an excellent taste wherein the taste and smooth texture of the proteinous material of the present invention were fully achieved.
Example 47: Preparation of meat loaf 30 g of loaf bread, 50 g of the proteinous material as obtained in Example 4, 300 g of minced beef, 30 g of onion, 50 g of egg, 4.4 g of salt and ,. ~ . .
.
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, : , , . . . . - . , , ~ .: . . . .

. . .

a small amount of pepper and a synthetic flavouring were mixed together and formed into a semicylindrical shape on a moist cloth. Then the product was placed on an oil-coated plate and 8 g of butter was placed thereon. The material was roasted at 180C for 25 minutes while pouring the exuding gravy thereon to thereby make the material glossy.
~ Thus a meat loaf excellent in the appearance and taste J, was Gbtained.
Example 48: Preparation of fish meat sausage 1000 g of frozen ground fish meat of Grade B was ground with a silent cutter, while adding 700 g of the proteinous material as obtained in Example 1, 200 g of lard, ~00 g of gelatin, 70 g of common salt, 5 g of a natural flavouring known by the Trade-mark POLYAMY WTM~ 300 g of corn starch, 2 g of a 1% solution of a dye known by the generic name Red Colorant No. 106 and 0.8 g of a 1%
solution of a dye known by the generic name Yellow Colorant I ~o. 5 were added thereto in a conventional manner under 120 stirring. After thoroughly stirring, the mixture was subjected to a casing treatment in 80-g portions and pasteurized in boiling water to thereby give fish meat sausages.
These fish meat sausages had a smooth texture which was never observed in conventional ones.
Example 49: Preparation of konnyaku ~ A

`` 1 326397 .

70 g of the proteinous material as obtained in Example 6 was added to 350 ml of water and thoroughly stirred. lO g of konjak flour was added thereto while slowly stirring. Then the mixture was covered and allowed to stand for approximately one hour to thereby sufficiently swell the konjak flour. Then the mixture was vigorously stirred while maintaining the temperature thereof at 70 to 80C to thereby sufficiently dissolve the kon~ak flour. 25 cc of a 2.5% solution of calcium hydroxide was added thereto and the mixture was quickly stirred, poured into an appropriate container and formed therein. When the formed mixture was sufficiently solidified, it was taken out from the container and heated in water at approximately 90C for 30 minutes or longer, i.e., leached, to thereby give a konnyaku.
This product was tasty.
Example 50: Preparation of konnyaku lO g of konjak flour was added to 350 ml of water by portions while slowly stirring. Then the mixture was covered and allowed to stand for approximately one hour to thereby sufficiently swell the konjak flour. Then the mixture was vigorously stirred while maintaining the temperature thereof at 70 to 80C to thereby sufficiently dissolve the ,, , - - .: :

.: . , : .
. ~ , . . .
~. ~ - ~,. . . . . .

5~ :

; ~ 1 326397 .. . . .

- konjak flour. Then 70 g of the proteinous material as obtained in Example 4 was added thereto and the mixture was thoroughly homogenized. 25 cc of a 2.5 solution of calcium hydroxide was added thereto and the mixture was quickly stirred, poured into an appropriate container and rormed therein. When the formed mixture was sufficiently solidified, it was taken out of the container and heated in water at approximately 90C for 30 minutes or longer, i.e., leached, to thereby give a konnyaku.
This product was tasty.
Example 51: Preparation of tofu-like food To 100 g of separated soybean protein, 200 g of refined rapeseed oil and 400 g of water were added and thoroughly emulsified by mixing to thereby give a curd-type product. To lO0 g of frozen ground Alaska pollack meat, 100 g of the proteinous material as obtained in Example 1 was added. Further 2 g of common salt was added thereto and thoroughly mixed.
To the resulting mixture, the abovementioned curd-type product was added and mixed. Further 50 g of albumen and 100 g of water were added thereto and the obtained mixture was homogenized. After degassing, the mixture was introduced into a mold and aged at 85 to 90C
for 30 minutes to thereby give a tofu-like food.

~.~ . : . , ,. ~. . . .
' - , ' i 1 326~97 ~: This tofu-like food was similar to a white . .
kinugoshi-tofu and showed a good taste when taken either in a cold or boiled state.
Example 52: Preparation of fried egg To 100 g of whole eggs, 2 g of the proteinous material as obtained in Example 4, 1 g of common salt, 20 g of water and 3 g of starch were added and thoroughly stirred. The resulting mixture was treated in a conventional manner to thereby give a fried egg.
This fried egg has a characteristic flavor which was never observed in conventional ones and was highly tasty compared with that containing no proteinous material of the present invention.
Example 53: Preparation of Bavarian 10 g of a gelatin powder and 50 ml of water were introduced into a pot and the gelatin powder was allowed to swell for ten minutes. Then 60 g of sugar and 30 g of yolk were added thereto and the mixture was stirred. 200 ml of milk and 50 g of the proteinous material as obtained in Example 4 were heated in ~nother pot and then slowly added to the gelatin mixture while continuosuly stirring the mixture over a slow fire. When the yolk was cooked, the heating was stopped and an appropriate amount of vanilla essence was added thereto. The mixture was cooled ~' , , , ! ' ' . ,, , , '~ ~ : ' 1 3263q7 until it became somewhat viscous. Separately 80 g of fresh cream and 10 g of sugar were gently beaten in a cold bowl on an ince-water bath at 5C. When the fresh cream was gradually hardened, the viscous jelly as prepared above was added thereto and the mixture was quickly stirred. Fresh salad oil was applied onto a jelly mold to which the stirred Bavarian was poured. After solidifying by cooling, the Bavarian was taken out of the mold and placed on a dish.
The Bavarian thus obtained was smooth and had a mild and characteristic flavor. It was tasty compared with those containing no proteinous material of the present invention.
Example 54: Preparation of custard pudding 45 g of the proteinous material as obtained in Example 9, 100 g of water and 10 g of sugar were mixed together and heated to 60C. Separately 30 g of whole eggs was mixed with 10 g of sugar in a bowl and the resulting mixture was slowly added to the heated mixture as described above under stirring.
A small amount of vanilla essence was added thereto and the mixture was strained into a pudding mold containing a small amount of caramel sauce~ Then it was placed on an iron plate, to which hot water ; was poured, and baked in an oven at 150C.
The custard pudding thus obtained was not coarse but smooth and had a good taste.
Example 55: Preparation of cheese-like product 130 g of the proteinous material as obtained in Example 9 was introduced into a mixer known by the Trade-mark AGIHOMOMIXERTM (mfd. by Tokushukikako K.K.). Natural cheese (25 g of a cheese known by the generic name Cheddar cheese and 35 g of a cheese known by the generic name Gouda cheese) ground with a mincer, 0.5 g of sodium polyphosphate and 0.2 g of sodium pyrophosphate, which were employed for accelerating melting, 0.4 g of a fungicide and a small amount of cheese flavour were added thereto and the resulting mixture was kneaded. The mixture was stirred at 80C and 35 mmHg and molten by heating to thereby give a product in the form of a paste. This product was poured into a mold and cooled to thereby give a product which had a smooth texture and a touch similar to that of a commercially available processed cheese.
Example 56: Preparation of hamburger steak To 100 g of the proteinous material as obtained in Example 6, 100 g of ground fish meat, 2 g of common salt and 2 g of a flavouring were added. The resulting mixture was kneaded and formed into a plate of 1 cm in thickness.
Then it was placed on a pan and ., . . .. __ ,.. ___ ,,. .... , ........ _ . ' , . ~ , . ' ' !, , ' .

. .

~ 1 326397 ;,,' ,.` .
steamed at a temperature of 85 to 90C. Then it was slowly frozen in a refrigerator at -25C.
The frozen plate material was cut into strips of 1 mm in width. Then these strips were further cut into flakes with a silent cutter (mfd. by Yasui Tekkosho K.K.) to thereby give scallop flakes.
Separately 1 g of common salt was added to 50 g of ground fish meat and the mixture was stirred.
Then 50 g of the proteinous material as obtained in Example 6, 20 g of water, 20 g of onion pieces, 20 g of bread crumbs and 1 g of pepper were added thereto and thoroughly mixed.
30 g of the mixture thus obtained was blended with 25 g of the scallop flakes as prepared above and formed into a flat oval. Then this product was beaten with both hands several times to thereby harden the meat and adjust the shape. Subsequently it was fried in a frying pan. Thus a hamburger steak-like ~ood having a good taste and a preferable eating texture was obtained.
Example 57: Preparation of nugget To 100 g of the proteinous material as obtained in Example 1, 100 g of ground fish meat, 20 g of thermally gelling soybean protein, 10 g of albumen powder, 2 g of common salt and 2 g of a flavoring :

.,. . . ,, , . - , . ;
,. , ' , -", . ~ . ..

....

were added and the mixture was formed into a plate.
This material was steamed at 100C for 30 minutes, cooled and slowly frozen in a refrigerator at -25C.
Then it was cut into fibers of 1 mm in width with a cutter (mfd. by Kawamoto Seisakusho K.K.) and then into flakes with a silent cutter (mfd. by Yasui Tekkosho K.K.) to thereby give salmon flakes.
Separately 100 g of ground fish meat was blended with 150 g of the proteinous material as obtained in Example 1, 1 g of common salt, 2 g of a flavoring, 20 g of an onion paste and 2 g of pepper and thoroughly mixed. To 20 g of the resulting mixture, 30 g of the salmon flakes as obtained above was added and formed into a nugget. Then it was coated with a powder and fried in oil at 180 to 190C to thereby give a nugget-like food having a good taste and an excellent eating texture.
Example 58: Preparation of nugget To 100 g of the proteinous material as obtained in Example 3, 20 g of thermally gelling soybean protein, 5 g of albumen powder, and 10 g of thermally gelling whey protein were added and the mixture was formed into a plate. This material was steamed at 100C for 30 minutes, cooled and slowly ~rozen in a refrigerator at -25C.

, ,. :

: ~ . . : .

~-Then it was cut into fibers of 1 mm in width with a cutter (mfd. by Kawamoto Seisakusho K.K.) and then into flakes with a silent cutter tmfd. by Yasui Tekkosho K.K.) to thereby give short-necked clam flakes.
Separately 100 g of the proteinous material as ;obtained in Example 3, 100 g of ground fish meat, 5 g of albumen powder, 2 g of common salt, 2 g of a flavoring, 0.1 g of a short-necked clam flavor and 1 g of pepper were mixed together.
To 50 g of the resulting mixture, 50 g of the short-necked clam flakes as obtained above was added and formed into a nugget. Then it was coated with a powder and fried in oil at 180 to 190C to thereby give a nugget-like food having a good taste and an excellent eating texture.
Example 59: Preparation of scallops-like food 100 g of the proteinous material as obtained in Example 6, 100 g of the proteinous material as obtained in Example 5, 50 g of thermally gelling soybean protein, 10 g of albumen powder, 50 g of thermally gelling whey protein, 2 g of common salt, 5 g of a flavoring and 0.2 g of a scallop flavor were mixed together and the resulting mixture was formed into a plate. This material was steamed at lOO~C

, - 1 3263~7 '' ,, for ten minutes, cooled and slowly frozen in a refrigerator at -25C.
Then it was cut into fibers of 1 mm in width with a cutter (mfd. by Kawamoto Seisakusho K.K.) to thereby give a fibrous scallop-like product.
Separately, 100 g of the proteinous material as obtained in Example 6, 100 g of ground fish meat, 2 g of common salt, 1 g of a scallop flavor and 5 g of a flavoring were thoroughly mixed together.
The obtained mixture was placed on a cloth and spread into a plate of 2 mm in thickness. The fibrous scallop-like product was placed thereon and wrapped therewith. Thus a wrapped-in type food of 3 cm in diameter and 20 cm in length was obtained.
This product was steamed at 85 to 90C, cooled and cut into pieces of 2 cm in length. Thus a scallops-like food having a good taste, an appropriate hardness and an excellent texture was obtained.
The following Examples will be given to illustrate the application of sardines rich in fats as the starting ~ish bodies.
Example 60 Sardine bodies, from which the internals, skins and fins had been removed, were heated to 95C with a steam for 30 minute~ and then coarsely ground with ? ~ :
, . . .
: ,: , . ,, . "
., , ~
,., ~ ~. ~:, ,`...::
~ a chopper (mfd. by Hanaki Selsakusho K.K.).
,, ~
- To the coarsely ground minced sardine meat thus ' obtained, twice as much as the sardine meat of water at 50~C was added. The mixture was slowly poured s into the inlet of a decanter (mfd. by Tomoe Kogyo K.K.) at a flow rate of 2.0 t/hr to thereby s,eparate most of the fats. The flakes thus obtained contained 56~ by weight of moisture and not more than 3% by weight of the fats.
lOOn the other hand, the separated mixture of fish oil and fish extract was continuously centrifuged to thereby further divide the same into fish oil, fish e~tract and a cake.
The flakes and ~e cake were introduced into a mixing tank (mfd. by Satake Seisakusho K.K.).
Then the fish extract was added thereto in such an amount as to give a moisture content of 80% by weight and the resulting mixture was stirred.

The mixture was fed into a mass colloider (mfd.
by Masuko Seisakusho K.K.; a fine-grinding device) via a screw pump and finely ground therewith twice to thereby adjust the particle size, in particular, that of fish bones to 80 ~ or less.
The finely ground fish meat containing bones was introduced into an enzymatic decomposition tank A - go (mfd. by Stefan) and vitamin E was added thereto in such an amount as to give a concentration of 500 ppm ~ based on the fat component in the aimed final product.
'; The mixture was stirred at a low rate while elavating s the temperature thereof to 50C by running warm water at 80C through the jac~et. When this temperature reached 50C, the temperature of the water running through the jacket was adjusted to 50C and 0.05~
of a proteinase AMANO ATM (mfd. by Amano Pharmaceutical Co., Ltd.) dissolved in a small amount of distilled water was added to the mi:cture. After the completion of the addition, the mixture was stirred at a hiqh rate and maintained for 30 minutes. Then the temperature of the material was rapidly elevated to-75C by running warm water at 80C through the jacket to thereby inactivate the enzyme.
The obtained product was in the form of a paste containing 80% by weight of moisture and not more than 2~ by weight of fats. Water-soluble proteins contained therein amounted to 32~ by weight based on the total proteins contained therein. Peptides of 40,000 to 70,000 in molecualr weight amounted to 85% by weight ba~ed on the total peptides except water-soluble ones and amino acids.
This product was pasteurized with an ON-REITERTM

-- 91 -- .
A
~1 .
,................. . . . . .. .. .
,; . . ~ . . .: .

' 1 3263q7 `
(mfd. by Sakura Seisakusho K.K.) at 100C for ten minutes. The general bacterial count thereof was . not more than 300 cells/g.
After the pasteurization, the product was pac.~ed in 5-kg portions with a packing machine and frozen and stored in a refrigerator at -30C.
Separately, the pasteurized product was dried with a drum dryer at 70C and powdered to thereby give a powdery product.
lo E:cample 6L
Flakes containing 55% by weight of moisture and 2.5~ by weight of fats, which was obtained by the same procedure as the one described in Example 60 by using a dacanter, was introduced into an enzymatic decomposition tank similar to that of Example 60. Then it was stirred at a low rate while elevating the temperature thereof to 50C by running warm water at 80C thorough the jacket. When the temperature of the material reached 50C, the temperature of the warm water running through the jacket was adjusted to 50C. Then 0.05% by weight portions of proteinases AMANO ATM and PROTIN AC-lOTM
(mfd. by Daiwa Kasei K.K.), each dissolved in a small amount of distilled water, were added to the mixture. Further vitamin E was added thereto in A
.

., such an amount as to give a concentration of 500 ppm based on the fat component of the aimed final product.
After the completion of the addition, the mixture 5, was stirred at a high rate and maintained for 30 minutes. Then the temperature of the material was rapidly elevated to 75C by running warm water at 80C through the jacket to thereby inactivate the enzymes.
This material was fed into a mass colloider via a screw pump and finely ground therewith twice to thereby adjust the particle size, in particular, that of the fish bones to 80 ~ or less.
Water-soluble proteins contained in the obtained product amounted to 38% by weight based on the total proteins contained therein. Peptides of 40,000 to 70,000 in molecular weight amounted to 73% by weight based on the total peptides except water-soluble ones and amino acids.
This product was pasteurized with an On-reiter at 100C for ten minutes. The general bacterial count thereof was not more than 300 cells/g.
After the pasteurization, the product was packed with a packing machine in 5-kg portions and frozen and stored in a refrigerator at -30C.
Separately the pasteurized product was spray-dried ,, -,, ,,;
.~: : .. .

. , . . , - ~ . . .

.
by blowing a hot air stream at 180C from a spray dryer thereto to thereby give a powdery product of a moisture content of 4~ by weight.
Example 62 Flakes containing 60% by weight of moisture and 2% by weight of fats, which were obtained by the same procedure as the one described in Example 60 by using a dacanter, were introduced into a mixing tank.
Then water was added thereto in such an amount as to give a moisture content of 80% by weight. The resulting mixutre was mixed. The mixture was then i fed into a mass colloider via a screw pump and finely ground therewith twice to thereby adjust a particle size, in particular, that of the fish bones to 80 or less.
Separately, a lactic acid bacterium (Stre~tococcus lactis) was inoculated into a sterilized 10% by weight aqueous solution of skim milk and cultrued at 37C for 24 hours to thereby give a starter.
The finely ground mixture of fish meat with fish bones was introduced into an enzymatic decompo-sition tank, similar to that of Example 60. Then it was stirred at a low rate, while running warm water through the jacket to thereby elevate the temperature of the material to 35C. When the temperature s. ~ .

.~ . . : .. . .

` 1 326397 ~. .
, . . .
reached 35C, the temperature of the warm water ~`~ running through the jac.~et was adjusted to 35C.
Then 0.03% ~y weight of a proteinase AMANO ATM
- dissolved ln a small amount of distilled water and 10% by weight of the above lactic acid bacterium starter were added to the mixture. After the completion of the addition, the mixture was stirred at a low rate for ten minutes and then allowed to stand for eight hours, thus simultaneousl~ fermenting the same and treating the same with the enzyme.
This product was pasteurized with an ~N-REITE~TM
at 100C for ten minutes. The general bacterial count thereof was not more than 300 cells/g.
Water-solu~le proteins contained in the product amounted to 32% ~y weiqht based on the total proteins contained therein. Peptides of 40,000 to 70,000 in molecualr weight amounted to 60% by weight based on the total peptides except water-soluble ones and amino acids.
After the pasteurization, the product was pac~ed in 5-kg portions with a packing machine and frozen and stored in a refrigerator at -30C
Example 63 Sardine bodies, from which the internals, skins and heads had been removed, were treated with a chopper A

1 3263q1 :

(mfd. by Hanaki Seisakusho K.K.) twice to thereby give a minced meat.
To one part by weight of the coarsely ground sardine mince, two parts by weight of warm water at 45C was added. The resulting mixture was slowly poured into the inlet of a decanter (mfd. by Tomoe Kogyo K.R.) at a flow rate of 2.0 t/hr to thereby separate most of the fats. Thus flakes containing 55% by weight of moisture and not more than 3% by weight of the fats were obtained.
On the other hand, the separated mixture of fish oil with a fish extract was treated with a continuous centrifuge (mfd. by De Laval) to thereby divide the same into the fish oil, the fish extract and a cake.
The flakes and the cake were treated in the same manner as the one described in Example 60.
Example 64 Sardine bodies, from which the internals had been rem~ved, were treated with a chopper (mfd. by Hanaki Seisakusho) twice to thereby give a minced meat.
To one part by weight of the coarsely ground sardine mince, three parts by weight of warm water at 37C was added. The resulting mixture was slowly poured into the inlet of a decanter (mfd. by Tomoe :

::: . . , : . :: . , 1 3263q7 Kogyo K.K.) at a flow rate of 1.5 t/hr to thereby separate the fats. After repeating this procedure twice, flakes containing 53% by weight of moisture and not more than 2~ by weight of the fats were obtained.
On the other hand, the separated mixture of fish oil with a fish extract was treated with a continuous centrifuge (mfd. by De Laval) to thereby divide the same into the fish oil, the fish extract and a cake.
The flakes and the cake were treated in the same manner as the one described in Example 61.
Example 65 Sardine bodies, from which the internals, skins and heads had been removed, were coarsely ground with a chopper (mfd. by Hanaki Seisakusho K.K.J.
To the coarsely ground sardine mince, the same weight of warm water at 40C was added. The resulting mixture was slowly poured into the inlet of a decanter (mfd. by Tomoe Kogyo K.K.) at a flow rate of 1.5 t/hr to thereby separate most of the fats. After repeating this procedure twice, flakes containing 55% by weight of moisture and not more than 1% by weight of the fats were obtained.
These flakes were introduced into a double-wall . . :, .. . .
,. ,, ., ': ' . " . , .~: , -: , - ~ : . : : . .

~; . : ~ . . . . ..

,~
` mixing tank provided with a stirrer (mfd. by Satake .`:
~ Seisakusho K.X.) and water was added thereto in such ,, .
an amount as to give a moisture content of 80% by f weight. The resulting mixture was stirred.
Then the temperature of the bone-containing sardine meat was eLevated to 50C by running, warm water at 50C between the walls. 0.05~ by weight of a proteinase AMANO ATM (mfd. by Amano Pharmaceutical Co., Ltd.) dissolved in a small amount of distilled water was added thereto. Further vitamins E and C
were added thereto in such amounts as to give concentrations of 500 ppm and 200 ppm, respectively, based on the fat component in the aimed final product.
The obtained mixture was fed into a mass colloider (mfd. by Masuko Seisakusho K.K.; a fine-grindinq device) via a screw pump and finely ground therewith twice to thereby adjust the particle size, in particular, that of the fish bones, to 80 ~ or less.
During this period, the temperature of the material was maintained at 50 to 55C. 30 minutes were taken from the addition of the enzymes to the completion of this treatment.
The obtained product was in the form of a paste containing 80% by weight of moisture and not more than 1% by weight of fats. Water-soluble proteins ..

. , - .

:.::~ . , . . . ~
- . . .

' ` 1 3263q7 :`:
:;:
~ contained in the product amounted to 30% by weight ; based on the total proteins contained therein.
.. :, .
~` Peptides of 40,000 to 70,000 in molecular weight amounted to 70~ by weight based on the total peptides except water-soluble ones and amino acids.
This product was immediately heated with an -REITERTM (~fd.by Sakura Seisakusho K.K.) at 100C
for ten minutes, thus simultaneously inactivating , the enzyme and pasteurizing the product. The pasteurized product showed a general bacterial count not more than 300 cells/g.
After the pasteurization, the product was packed with a packing machine in 5-kg portions and frozen and stored in a refrigerator at -30C.
Separately, the pasteurized product was dried with a drum dryer at 70JC and finely ground to thereby I give a powdery product.
Example 66 Sardine bodies, from which the internals and heads had been removed, were opened, thoroughly washed and coarsely ground with a chopper (mfd. by Hanaki Seisakusho K.K.), f To the coarsely ground sardine mince, thrice as much warm water at 40C was added. The resulting mixture was slowly poured into the inlet of a decanter _ 99 _ s A

.. : ` . . , . ~ . . . . .
~", ;; , . . . ..

(mfd. by Tomoe Kogyo K.K.) at a flow rate of 1.7 " . ~
t/hr to thereby separate most of the fats. After repeating this procedure twice, flakes containing 56% by weight of moisture and not more than 1~ by weight of the fats were obtained.
These flakes were introducfPd into a double-wall mixing tank provided with a stirrer (mfd. by Satake Seisakusho K.K.J. Then 5~ by weight of a coculture medium of lactic acid bacteria (Stre~tococcus lact1s and Stre~tococcus cremoris), which had been cultured in a skim milk medium, and 1% by weight of skim milk were added thereto. Simultaneously vitamins E and C were added thereto in such amounts as to give concentrations of 500 ppm and 200 ppm, respectively, based on the fat component of the aimed final product.
Further water was added thereto in such an amount as to give a moisture content of the resulting mixture of 80% by weight.
~ hen the temperature of the bone-containing sardine meat was elevated to 40C by running warm water at 40C between the walls.
The obtained mixture was fed into a mass colloider via a screw pump and finely ground therewith twice to thereby adjust the particle size, in particular, that of the fish bones, to 80 ~ or less.

1 3263q7 Water-soluble proteins contained in the product amounted to 30~ by weight based on the total proteins contained therein. Peptides of 40,000 to 70,000 in molecular weight amounted to 50~ by weight based on the total peptides except water-soluble ones and amino acids. Thls product comprised 80% by weight of moisture and not more than 1% by weight of fats.
It showed no sardine odor and smelled good.
This product was immediately heated with an On-reiter (mfd, by Sakura Seisakusho K.X.) at 100C
for ten minutes, thus simultaneously inactivating the enzyme and pasteurizing the product. The pasteurized product showed a general bacterial count not more than 300 cells/g.
After the pasteurization, the product was packed with a packing machine in 5-kg portions and frozen and stored in a refrigerator at -30C.
Separately, the pasteurized product was dried with a drum dryer at 70C and finely ground to thereby give a powdery product.
Example 67 Sardine bodies, from which the internals, skins and heads had been removed, were thoroughly washed and then coarsely ground with a chopper.
To one part by weight of the coarsely ground .: ,, ;

: ~ 3~6397 ~:
., -sardine minced meat containing the bones, three parts ' by weight of water at ambient temperature was added, The resulting mixt~re was slowly poured into the inlet of a decanter (mfd. by Tomoe Kogyo K.K.) at --a flow rate of 1.5 t/hr to thereby se~arate most of the fats. After repeating this procedure twice, ' flakes containing 54~ by weight of moisture and not ', more than 1~ by weight of the fats were ob.tained.
These flakes were introduced into a double-wall mi:cinq tank provided with a stirrer (mfd. by Satake Seisakusho K.K.) and vitamins E and C were added , thereto in such amounts as to give concentrations of 500 ppm and 200 ppm, respectively, based on the ,, fat component of the aimed final product. Then the 'I 15 temperature of the mi~ture was elevated to 40C by i running warm water at 40C between th'e walls. 5% by weight of a lactic acid bacterium (Stre~tococcus cremoris), which had been preliminarily cultured in a skim milk medium, was immediately added thereto together with 0.03% by weight of a proteinase A~O ATM
i (mfd. by Amano Pharmaceutical Co., Ltd.) dissolved in a small amount of water. The resulting mixture 3 was stirred well,and warm water at 40~C was added thereto to thereby adjust the moisture content of the mixture to ~0% by weight.

' :

" . ~, , . , ~ . ' . .

.,-., .

After mi.Ying, the obtained mi~ture was fed intoa mass colloider via a screw pump and finely ground i therewith twice to thereby adjust the particle size, in aprticular, that of the fish bones, to 80 ~ or less.
The obtained product was in the form o~, a paste which had no sardine odor but smelled good and contained 80% by weight or moisture and not more than 1~ by weight of the fats. Water-soluble proteins contained in the product amounted to 32~ by weight based on the total proteins contained therein.
Peptides of 40,000 to 70,000 in molecualr weight amounted to 65~ by weight based on the total peptides e~cept water-soluble ones and amino acids.
This product was immediately heated with an ON-REI~TM at 100C for ten minutes, thus simultaneously inactivating the enzyme and pasteurizing the product.
The pasteurized product showed a general bacterial count not more than 300 cells/g.
After the pasteurization, the product was packed with a packing machine in 5-kg portions and frozen and stored in a refrigerator at -30C.
Separately, the pasteurized product was dried with a drum dryer at 70C and finely ground to thereby give a powdery product.

A

'..; ' ' Example 68: Preparation of sardine slice product 600 g of the proteinous material in the form :, of a pale green paste as obtained in Example 60, 50 g of soybean protein powder, 20 g of powdery gelatin, 100 g of sodium caseinate, 250 g of refined soybean oil, 20 g of sodium tartrate, 6 g of gum xanthan, 10 g of common salt, 1 g of sodium glutamate, 1 g of pepper and 3.0 g of a flavoring were introduced into an emulsifylng pot (mfd. by Ohe Seisakusho K.K.) and stirred therein at a low rate while evacuating and directly lnjecting a steam into the jacket and into the pot. when the internal temperature reached 50C, the mixture was stirred at a high rate and the injection of the steam into the pot was ceased. Then the stirring at a high rate was continued until the internal temperature reached 80C. When the internal temperature reached 80C, the injection of the steam into the jacket and the evacuation were ceased. Then the lid of the emulsifying pot was removed and the molten contents were transferred to a stainless bucket.
The product was placed in the form of a bar on a wrapping film while it was hot and covered with the wrapping film. Then it was spread to form a plate of 2 mm in thickness and then the wrapping film was cut into squares and folded. The material was cooled .. , , ... , . ~ , .: -,,: , :.: , ;: . : ~ .. : :- :

``~ 1 32~3q7 in a refrigerator to thereby give a sardine slice v product in the form similar to a sliced cheese.
When used in, for example, sandwich this ; sardine slice product of carton type showed a sardine taste and a smooth and nice eating texture.
Example 69: Preparation of sardine bar produ~ct 500 g of the proteinous material in the form of a pale green paste as obtained in E.Yample 61, 100 g of ground codfish meat, 20 g of soybean protein, 10 g of ~,/he~ protein, 10 g of albumen powder and 2 g of common salt were thoroughly kneaded together in a `' ROBOT COUPETM (mfd. by Robot Coupe) Then the kneaded material was extruded from a nozzle having a gauzy tip into boiling water and solidified to thereby give a fibrous composition. On the other hand, 500 g of the proteinous material in the form of a pale green paste as obtained in Example 62, 200 g of ground I codfish meat, 2 g of common salt and 2 g of a flavoring ¦ were kneaded with a ROBOT COUPETM (mfd. by Robot Coupe) at a temperature of the material not higher than 10C.
The obtained mixture was spread onto a moist cloth ~ -in a thickness of approximately 3 mm. The fibrous composition as prepared above was placed thereon and wrapped therewith. Thus a product in the form of a bar containing the fibrous composition as the core A
!

` 1 32639 . ~ ' was obtained. Then the product on the cloth was steamed as such at the boiling temperature for approximately 30 minutes. After the completion of the steaming, a sardine bar product having an excellent sardine taste and containing 45 to 70% of sardine was obtained. This product was not coarse but smooth.
Example 70: Preparation of drink 100 g of the proteinous material as obtained in Example 62 was introduced into a beaker and 300 g . .
of water, 15 g of sucrose and 1 g of gum xanthan were added thereto. The resulting mixture was mixed with a homomixer and pasteurized at 145C for three seconds.
Then it was cooled to 10C and an appropriate amount of milk flavor was added thereto to thereby give a drink. This drink had an appearance similar to that of milk and a milky taste.
Example 71: Preparation of drink 100 g of the proteinous material as obtained in Example 62 was introduced into a beaker and 300 g of water, 15 g of sucrose and 2 g of gum xanthan were added thereto. The resulting mixture was mixed with a homomixer and 200 g of milk was further added thereto to thereby give a drink. This drink had an excellent taste simllar to that of milk.
Example 72: Preparation of drink : .
.. . t . : , ` . ' : , . ' '' : , ' , . ~

,: . , .

,-~

- 100 g of the proteinous material as obtained - in Example 60 was introduced into a beaker and 360 g of water, 40 g of a fructose/gluose solution, 0.5 g of gum xanthan and 3 g of CMC were added thereto.
After homogenizing the resulting mixture, 200 g of a vegetable juice was further added thereto to thereby give a drink. This drink had a good taste.
Example 73: Preparation ofi cake To 175 g of soft wheat flour, a small spoonful of cinnamon, a small spoonful of sodium bicarbonate, a 1/4 small spoonful of salt and two small spoonfuls of baking powder were added and mixed. Separately, 150 cc of salad oil and 140 g of sugar were thoroughly beaten in a bowl with a beater. Then two eggs and 140 g of the proteinous material as obtained in Example 63 were added thereto and the resulting mixture was thoroughly mixed. The former mixture was combined with the latter one and mixed to thereby give a cake dough. This dough was poured into an oil-coated and powdered mold and baked in an oven an 160C for 40 to 60 minutes to thereby give a cake.
This cake had an excellent appearance, a nice smell and a good taste.
Example 74: Preparation ofi crepe To 350 cc of milk, a large spoonful of sugar !,i . ~ ~ ' -. 1 3263q7 and 30 g of butter were added and the resulting mixture was heated to 50 to 60C. Separately, two eggs, 100 g of soft wheat flour and 50 g of the proteinous material as obtained in Example 60 were thoroughly mixed together. To the resulting mixture, the former one was added by portions and mixed. Then the obtained mixture was strained and allowed to stand for 30 to 60 minutes with covering with a strongly squeezed moist cloth.- Then it was fried in a frying pan to thereby give a crepe.
This crepe had an excellent appearance, a charac-teristic flavor, a nice smell and a good taste.
Example 75: Preparation of Chinese karinto (fried dough cake) To 50 g of the proteinous material as obtained in Example 64, two large spoonfuls of sugar, a small spoonful of salad oil and 50 cc of warm water were added and the mixture was thoroughly mixed. Then 100 g of soft wheat flour was added thereto and the resulting mixture was thoroughly kneaded and allowed to stand for approximately 30 minutes with covering with a strongly squeezed moist cloth to thereby give a dough. This dough was spread with a roll pin in a thickness of 5 mm and cut into strips of 8 mm in width and 15 cm in legnth. Two strips were twisted 1 3263q7 together and fried in oil at 170C for four to five minutes to thereby give a Chinese karinto.
This Chinese karinto had an excellent appearance, a nice smell and a good taste.
Example 76: Preparation of cheese stick 250 g of sieved hard wheat flour was introduced into a bowl. 25 g of grated cheese (processed cheese) was added thereto and the resulting mixture was thoroughly kneaded. Then a cavity was formed at the center of the kneaded mixture and 13 g of live yeast dissolved in 50 cc of warm water, a solution of a large spoonful of sugar and a small spoonful of salt in 50 cc of warm water and 50 g of the proteinous material as obtained in Example 60 were introduced -therein. The obtained mixture was kneaded and 25 g of butter and 25 g of shortening were finally added thereto. Then the mixture was fermented at 30C for 40 to 60 minutes, degassed and spread to form a rectangle (10 cm x 25 cm). Then it was equally divided into 10 to 12 portions with a skepper, allowed to stand for lS minutes and formed into thin sticks.
Each stick was folded in two and twisted. These sticks were placed on an oven plate, fermented at 36 to 38C for 40 minutes and then baked in an oven at 190C for lS to 20 minutes to thereby give cheese . .

.

'~.` 1 3263q7 :`
sticks.
These cheese sticks had an excellent appearance, a highly preferable flavor and a good taste.
Example 77: Preparation of pie 100 g of butter was rounded into thumb-sized pieces and gently mixed with 100 g of wheat flour. 1.5 g of common salt and 30 g of the proteinous material ~' as obtained in Example 62 were dispersed in cold water ~ and the resulting dispersion was poured onto the above ;; mixture by portions to thereby form a dough. Then the dough was covered with a strongly squeezed moist cloth and allowed to stand for five minutes.
Subsequently the dough was spread into a rectangle with a roll pin while using a coating powder and then ~i folded in three. After repeating this procedure ', twice, the dough was covered with a strongly squeezed moist cloth and allowed to stand for a whilq. Then the dough was cut into pieces (5 cm x 5 cm) and baked 4 at 200C to thereby give a pie.
This pie had an excellent appearance, a charac-teristic flavor and a good taste.
Example 78: Preparation of spread To 120 g of the proteinous material as obtained in Example 60, 2 g of sodium caseinate, 8 g of common salt, 10 g of mustard, 20 g of grated onion and a : . ~ :, 1 3263q7 small amount of pepper were added and the resulting mixture was thoroughly stirred. Then 100 ml of safflower oil was added thereto under stirring and the resulting mixture was roughly emulsified.
Subsequently the mixutre was stirred with a homomixer (mfd. by Nippon Kakoki K.K.) to thereby give an emulsified composition in the form of a spread.
When applied on bread, this product was highly spreadable and tasty.
Example 79: Preparation of emulsified fat for both topping and kneading with wheat flour To 100 g of the proteinous material as obtained in Example 61, 60 g of salad oil was slowly added under stirring. The resulting mixture was emulsified , with a homomixer to thereby give an emulsified fat i composition.
This emulsified fat composition was applied to the surface of a cookie or a bun prior to the baking.
After the baking the cookie or bun showed an excellent gloss, a good color of baking and a nice taste.
Separately 10 g of the emulsified fat composition as obtained above and 1 g of common salt dissolved in 40 cc of hot water were added to 100 g of wheat flour. The resulting mixture was thoroughly kneaded i and wrapped with a moist cloth. After allowing to - 111 - ~

,. . , -r ~

.:, . . ~

., stand for 30 minutes, a gyoza coating was prepared therefrom. Then gyozas were prepared by using the same. The gyozas thus obtained had an excellent color of baking and a good taste.
Example 80: Preparation of arare 500 g of nonglutinous rice was washed with water, immersed in water over day and night and then steamed.
50 g of the proteinous material as obtained in Example 63 was added thereto and the mixture was kneaded with a mixer to thereby give a dough. Then this dough was spread in a thickness of 4 cm in a mold and dried.
It was cut into squares, dried again and roasted to thereby give arares.
These arares had an excellent appearance, a ~ice flavor and a good taste.
Example 81: Preparation of udon noodles To 100 ml of water, a small spoonful (5 g) of common salt and 60 g of the proteinous material as obtained in Example 60 were added and the mixture was thoroughly mixed. The mixture was added by portions onto 300 g of sieved semihard wheat flour and strongly kneaded. Then the obtained mixture was rounded, covered with a moist cloth and allowed to stand for approximately two hours. Subsequently it was spread by using a coating powder and cut into , . , : , . ~ .
; - :

1 3263q7 .
strips to thereby give a hand-made udon-like product.
These udon noodles were boiled in a sufficient amount of water and washed with water to thereby give udon ; noodles of a smooth texture.
The dried noodles obtained by drying these udon noodles similarly showed a good taste when boiled.
Example 82: Preparation of gnocchis , 210 ml of milk and 50 g of butter were introduced into a pot and heated. When the mixture came to boil, 150 g of well-sieved soft wheat flour was added thereto at once. The mixture was quickly stirred with a wood pastula. When a glossy lump was ~ormed, the heating was ceased and 80 g of the proteinous material as obtained in Example 61 and three eggs (150 g) were t added thereto. 1 g of nutmeg, 20 g of grated cheese and a small amount of common salt were further added thereto and the mixture was kneaded. The obtained ~' dough was introduced into a squeezing bag provided with a round cap (1 cm).
~, The dough was squeezed from the bag into boiling water containing a small amount of common salt to give a length of 3 cm and boiled therein for eight minutes. When the squeezed products came to the sur~ace, they were taken and strained. Then they were fried with butter in a frying pan and seasoned ., .
; - 113 -.

?;

:
, i.
with salt, pepper and cheese powder. Thus tasty . gnocchis were obtained.
, Separately, the squeezed dough was fried in oil and seasoned with salt, pepper and cheese powder.
This product was also tasty.
Example 83: Preparation of batter for fried food 1) After removing the calyces, three eggplants were cut lengthwise and further cut into sticks of 1 cm in length. These sticks were leached with water.
2) Seeds were removed from 300 g of a pumpkin with a spoon. Then the pumpkin was nonuniformly peeled and cut into sticks of 1 cm square similar to the eggplants.
3) lO0 g of kidney beans were stringed and cut into two, if too long.
4) After wipeing off the moisture, the materials of 1) to 3) were slightly seasoned with salt and pepper.
5) An egg, salt, olive oil and water were mixed in a bowl. 175 g of wheat flour was sieved therein and 25 g of the proteinous material as obtained in Example 60 was further added thereto. After gentle mixing, a batter was obtained.
6) A frying oil was heated to a moderate temperature and each material of 4) coated with the .. . ..
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.~ ~ , .
,:: , -"

.. . .

batter of 5) was fried therein until the core material ~, was cooked and the fried food was crispy.
`- Thus Italianate fried vegetables which were superior in the taste, flavor and texture to conven-tional ones were obtained.
Example 84: Preparation of sauce veloute 30 g of butter was molten in a pot and 35 g of soft wheat flour was added thereto and quickly stirred.
The flour was thus fried until it was slightly colored.
Then 80 g of the proteinous material as obtained in Example 61 dissolved in S00 cc of water was slowly added thereto and the obtained mixture was homogenized by quickly stirring. 2 g of salt, an appropriate amount of pepper and a laurel leaf were added thereto and the resulting mixture was cooked on a slow fire for 30 to 35 minutes under stirring.
Thus a tasty sauce veloute having a characteristic flavor was obtained.
Example 85: Preparation of sauce tartar To 75 g of mayonnaise, 75 g of the proteinous material as obtained in Example 60 was added. Further a half of a completely boiled egg, lO g of onion, lO g of pickled cucumber and 2.5 g of parsely, each cut into small pieces, and a small amount of mustard ' paste were added thereto. The mixture thus obtained ', - 115 -' :

.,,~,........
; was homogenized.
-~ Thus a tasty sauce tartar having a characteristic :
flavor was obtained.
Various tasty sauces each having a characteristic flavor may be prepared by using mayonnaise and the proteinous material as obtained in Example 60 in a similar manner to the one as described above.
Example 86: Preparation of gravy for roasted meat To 100 ml of soy sauce, 20 g of the proteinous material as obtained in Example 62, 35 ml of mirin, 23 g of sugar, 2 g of sodium glutamate, 4 g of a composite flavoring, 0.3 g of pepper, 3.5 g of onion paste, lS g of garlic puree and 30 cc of warm water were added and the obtained mixture was homogenized.
Then 4 g of soybean oil was added thereto and the mixture was mixed with a homomixer.
Thus a gravy which had an excellent flavor and was highly suitable for, e.g., roasted meat was obtained.
Example 87: Preparation of cooking food material 80 parts by weight of the proteinous material as obtained in Example 61 was blended with 20 parts by weight of wheat flour and a small amount of a flavoring. The resulting mixture was homogenized by kneading to thereby give a dough. This dough was - , , - ' .,;~
,, allowed to stand for a while and then treated in the following manners.
(a) Dumplings were formed from the dough and introduced into boiling water.
(b) Dumplinss were formed, spread flat and baked.
(c) Dumplings were formed, spread flat, coated with bread crumbs and fried in oil.
(d) Dumplings were formed and spread flat and vegetable fillings were wrapped therewith. The obtained material was steamed.
(e) The dough was formed into a croquette-like shape and fried in oil at a moderate temperature until it was scorched.
Each cooked food thus obtained had a characteristic flavor and texture and a good taste, compared with conventional ones.
Example 88: Preparation of mousse 200 g of frozen and ground Alaska pollack meat (SA) and 100 g of water were ground together with a silent cutter while adding 6 g of common salt thereto. Five minutes thereafter, 400 g of the proteinous material as obtained in Example 63, 50 g of albumen, 200 cc of fresh cream and 120 g of boiled and drained spinach were added thereto and the obtained : . .- , . . .

1 3263~7 ...
. .
mixture was homogenized by kneading. The mixture was introduced into a mold and steamed as such in -an oven at 200C for 20 minutes to thereby give 930 g of a mousse.
The obtained mousse was taken by way of trial by ten panelists together with sauce Americane. As a result, the appearance, texture and taste of the product were highly evaluated.
Example 89: Preparation of cream soup 30 g of butter was molten in a pot and 50 g of onion pieces were fried therewith. 40 g of wheat flour was added thereto and the frying was continued for additional two to three minutes. Then lS0 g of the proteinous material as obtained in Example 61 dissolved in 1000 cc of water was added thereto.
When the obtained mixture came to boil, the mixture was cooked on a slow fire for 30 to 40 minutes. The material thus obtained, which was to be used as a base, was diluted with 200 cc of water and seasoned with a small amount of salt, a small amount of pepper and 100 cc of fresh cream.
Thus a tasty cream soup having a characteristic flavor was obtained.
Example 90: Preparation of egg soup 400 cc of a soup stock was introduced into a -, . -.

pot, cooked over a fire and seasoned with 6 cc of soy sauce and a small amount of salt. When 3 g of potato starch dissolved in 10 cc of water became somewhat viscous, 20 g of the proteinous material as obtained in Example 60 and 50 g of a fresh egg were thoroughly mixed together and added to the above soup through a holed spatula. When the mixture came to boil, the heating was immediately ceased.
Thus an egg soup having an excellent flavor wherein the taste of the proteinous material of the present invention matched well the taste of the egg was obtained.
Example 91: Preparation of gruel 150 cc of water or a soup stock was introduced into a pot and boiled. Then 50 g of cooked rice was quickly washed with hot water and added thereto.
Then the mixture was cooked and a small amount of common salt and 30 g of the proteinous material as obtained in Example 63 were added thereto during the cooking. The heating was continued until the gruel contained no 90Up. The gruel may be seasoned with 90y sauce or miso, if desired.
Thus a highly tasty gruel having the taste and viscosity of the proteinous material of the present invention was obtained.

Example 92: Preparation of hamburger steak 12 g of loaf bread was finely divided and mixed with 15 g of the proteinous material as obtained in Example 60. To the obtained mixture, 70 g of minced beef, 30 g of fried onion pieces, 12 g of egg, 1.2 g of salt, a small amount of pepper and a small amount of a synthetic flavoring were added. After thoroughly mixing, the obtained material was formed into an oval and beaten with the right hand onto the left hand several times to thereby harden the meat. After adjusting the shape, the material was fried in a frying pan.
The hamburger steak thus obtained had an excellent appearance and a good taste.
Example 93: Preparation of hamburger steak To 100 g of the proteinous material as obtained in Example 60, 100 g of ground fish meat, 2 g of common salt and 2 g of a flavoring were added. The resulting mixture was kneaded and formed into a plate of 1 cm in thickness. Then it was placed on a pan and steamed at a temperature of the material of 85 to 90C. Then it was slowly frozen in a refrigerator at -25C. The frozen plate was treated with a block cutter ~mfd. by Hanaki Seisakusho K.K.) and then with a silent cutter (mfd. by Yasui Tekkosho X.X.) ., ":

, .. ~ : -- ~ , ~` 1 326397 to thereby give sardine flakes.
Separately, 50 g of ground fish meat, 1 g of common salt, 50 g of the proteinous material as obtained in Example 60, 20 g of water, 50 g of onion pieces, 20 g of bread crumbs and 1 g of pepper were thoroughly blended together.
To the mixture thus obtained, 25 g of the sardine flàkes were added and the resulting mixture was formed into an oval. The oval material was beaten with both hands several times to thereby harden the meat, adjusted the shape and fried in a frying pan. The hamburger steak-like food thus obtained had an excellent flavor and an appropriate hardness.
Example 94: Preparation of kamaboko-like food 80 parts of frozen ground fish meat was agitated and milled at a temperature of the material of approximately -5 to -6C and two parts of common salt was added thereto at approximately 1C. 20 parts of the proteinous material as obtained in Example 62, ten parts of starch, two parts of a flavoring, ten parts of frozen albumen, five parts of sugar, five parts of mirin and five parts of water were added thereto while continuing the stirring.
An appropriate amount of the mixture thus obtained was placed on a kamaboko-plate, introduced .1 , - 121 -,: - - . ~. , ~

into a retainer, allowed to stand at 40C for 40 minutes to thereby effect gelation, steamed at 98C
for 40 to 70 minutes and then cooled.
Thus a tasty kamaboko having a soft texture different from those of conventional ones was obtained.
Example 95: Preparation of tofu lO0 g of the proteinous material as obtained in Example 60 was added to 500 ml of water and thoroughly mixed. 65 g of a soybean milk powder was added to the above mixture by portions. The obtained mixture was heated under stirring while avoiding scorching. After maintaining the temperature of the mixture at 80 to 95C for several minutes, the heating was stopped. Then a solidifier (a gluconolactone preparation) was added thereto and stirred. The resulting material was guickly poured into an appropriate container and formed. When the formed material was sufficiently solidified, it was taken out of the continaer and leached with water. Thus a tofu was obtained.
This tofu was tasty.
Example 96: Preparation of Western style chawanmushi To 100 g of eggs, 200 g of fresh cream, 50 ml of white wine, lO g of sugar and a small amount of garlic were added. The resulting mixture was stirred . .
without foaming. Then 50 g of canned crab flakes and 50 g of the proteinous material as obtained in Example 61 were added thereto. The obtained material was introduced into five coffee cups and steamed at 100C for 15 minutes. Separately 1 g of sodium caseinate, 40 g of salad oil and lO0 g of the proteinous material as obtained in Example 61 were introduced into a bowl and stirred at a high rate to thereby give a spread. This spread was uniformly placed on the steamed mixture in the cups, together with a lemon slice and parsely.
The Western style chawanmushi thus obtained had a smooth dough and a good taste. Further the spread was also smooth. This product had a characteristic ' and good flavor compared with conventional ones containing no proteinous material of the present invention.
Example 97: Preparation of wine jelly 40 g of gelatin was allowed to swell in water and then drained. 1000 ml of water, the above gelatin, 210 g of sugar and three lemon slices were introduced into a pot. Then the mixture was heated over a moderate fire for 30 minutes under continuously stirring with a wood spatula. When the mixture came to boil, it was cooked over a slow fire and gently i ',': ' ... ' ~. - ' '` 1 3263q7 boiled. To the sugar jelly thus obtained, lO0 g of the proteinous material as obtained in Example 62, 60 ml of red wine and 20 ml of lemon juice were added and thoroughly mixed. Then the mixture was heated for ten minutes in such a manner as not to come to boil. The obtained material was poured into ten jelly molds and cooled~ When solidified, it was transfered onto a dish and decorated with beaten cream.
The jelly thus obtained was not coarse but smooth and tasty.
Example 98: Preparation of yogurt lO0 g of the proteinous material as obtained in Example 62, 100 g of water and 10 g of skim milk was combined together and stirred with a homomixer to thereby give a homogeneous and somewhat viscous solution. This solution was heated to 50C and 16 g of sugar was added thereto. Then it was pasteurized at 100C for 30 minutes and cooled to 37C. 5 g of a culture medium obtained by culturing Streptococcus thermophilus, StrePtococcus lactis and Lactobacillus bul~aricus in a 10% sXim milk solution was added to the mixture. The obtained material was introduced into a qterilLzed yogurt bottle and covered with a paper lid. Then it was fermented at 37C for seven : ,, , , ., , ~ .
, . . ..
!~ . . ` :
- , . .

. ', . . , : , - -,: '. , : :

hours and then allowed to stand at 5C for 12 hours.
Thus a yoqurt of a smooth texture having an acidity of 0.8~ was obtained.
Example 99: Preparation of cheese sprèad 200 g of the proteinous material as obtained in Example 61 was introduced into an Agihomomixer (mfd. by Tokushuki Kako K.K.). Then natural cheese ground with a mincer (comprising 25 g of Cheddar cheese and 25 g of Gouda cheese), 0.3 g of sodium polyphosphate and 0.2 g of sodium pyrophosphate, which were employed for accerelating melting, 0.4 g of a fungicide and a small amount of a cheese flavor were added thereto. After kneading, the resulting mixture was stirred at a high rate and molten by heating to thereby give a mixture in the form of a paste. This paste was poured into a mold and cooled.
Thus a product having a smooth texture similar to those of commercially available ones was obtained.
Example 100: Preparation of nugget To 100 g of the proteinous material as obtained in Example 61, 20 g of thermally gelling soybean protein, 10 g of albumen powder, 20 g of thermally gelling whey protein, 1 g of common salt and 2 g of a flavoring were added. The resulting mixture was formed into a plate and slowly frozen in a refrigeratOr ' . , ' ' ' , .

; l3263q7 ~ at -25C.
. .
Then it was cut into fibers of l mm in width with a cutter (mfd. by Kawamoto Seisakusho K.K.) and then into pieces with a silent cutter (mfd. by Yasui Tekkosho K.K.) to thereby give sardine flakes. On the other hand, 100 g of the proteinous material as obtained in Example 61, l g of common salt, 2 g of a flavoring, 20 g of albumen powder and 10 g of whey protein were thoroughly mixed together.
' To 100 g of the obtained mixture, 100 g of the sardine flakes were added and the mixture was formed into nuggets. These nuggets were coated with a powder and fried in oil at 180 to 190C. Thus a , nugget-like food having an excellent taste and eating texture was obtained.
., .

, The process for producing a proteinous material of the present invention can exert the following effects.
(l) A highly nutritious proteinous material , can be produced from fish bodies containing bones, from which the internals have been removed optionally , together with the heads and skins.
q (2~ A proteinous material having a small j capability of gelation and rich in nutrients such "

~ - 126 -;~
.

1 3263q7, as calcium and iron can be obtained from fishes and shellfishes. The proteinous material may be utilized in various foods unlike conventional fish meal which is available only in feeds.
~(3) An undeteriorated fish oil can be obtained !from fishes rich in fats. Further a proteinous material, which is highly available in various foods unlike conventional fish meal which is available only in feeds, can be obtained.

: . , . ~ ,, .

,, , -, . . .

Claims (55)

1. A process for producing a proteinous material which comprises: coarsely grinding fish bodies including bones and/or shells, from which the internals had been removed, optionally together with heads and/or skins, and either: (1) fermenting said coarsely ground fish bodies with an enzyme and/or a microorganism, inactivating said enzyme and/or said microorganism, and then finely grinding the fermented material to give a particle size of bones and/or shells of 100µ or less; or (2) finely grinding said coarsely ground fish bodies to give a particular size of bones and/or shells of 100µ or less, fermenting the same with an enzyme and/or a microorganism, and then inactivating said enzyme and/or said microorganism; or (3) finely grinding said coarsely ground fish bodies to give a particle size of bones and/or shells of 100µ or less while fermenting the same with an enzyme and/or a microorganism and then inactivating said enzyme and/or said microorganism.

2. A process for producing a proteinous material as set forth in claim 1, wherein said fish bodies contain not more than 20% by weight of fats.

3. A process for producing a proteinous material which comprises coarsely grinding fish bodies including bones and/or shells, from which the internals had been removed, optionally together with heads and/or skins, removing fat from said coarsely ground fish bodies, and either: (1) fermenting said coarsely ground fish bodies with an enzyme and/or a microorganism, inactivating said enzyme and/or said microorganism and then finely grinding said fermented material to give a particle size of bones and/or shells of 100µ or less; or (2) finely grinding said coarsely ground fish bodies to give a particle size of bones and/or shells of 100µ or less, fermenting the same with an enzyme and/or a microorganism and then inactivating said enzyme and/or said microorganism; or (3) finely grinding said coarsely ground fish bodies to give a particle size of bones and/or shells of 100µ or less while fermenting the same with an enzyme and/or a microorganism and then inactivating said enzyme and/or said microorganism.

4. A process for producing a proteinous material as set forth in claim 3, wherein the removal of said fats is carried out until the fat content of said coarsely ground and defatted fish bodies is reduced to 20% by weight or below.

5. The process of claim 4, wherein the fat content of said coarsely ground and defatted fish bodies is reduced to 5% by weight or below.

6. A process for producing a proteinous material as set forth in claims 3, 4 or 5, wherein said fish are sardines.

7. A process for producing a solid or spreadable food which comprises blending a proteinous material produced by the process of claim 1, with a vegetable or animal fat source and a melting promoter; homogenizing the obtained mixture by melting the same at 50 to 100°C under stirring; and then cooling the same.

8. The process of claim 7 for the preparation of a processed cheese-like food, cheese spread-like food or liver spread-like food; wherein said fat source is a vegetable oil or butter; wherein said melting promoter is secondary sodium phosphate, sodium polyphosphate, sodium pyrophosphate or other phosphates; and including an animal or vegetable protein source, selected from the group consisting of cheese or sodium caseinate, seasonings, food preservatives, carbohydrates, pieces of shrimp, crab, beef, pork, chicken, liver and short-necked clams, flavourings and extracts.

9. A process for producing an elastic gel food which comprises adding water to a proteinous material produced by the process of claimd 1, adding a gel forming agent, a syneresis inhibitor, and sweeteners, seasonings, perfumes or colorants thereto; homogenizing the resulting mixture;
heating the same; and cooling the same.

10. The process of claim 9 for the production of a custard pudding-like food or a jelly-like food; including grinding the mixture to give a slurry; wherein said gel forming agent is agar, furcellaran, carrageenin, pectin, gelatin, yolk, whole egg or albumen; and wherein said syneresis inhibitor is starch.

11. A process for producing a flowable or liquid food which comprises adding water to a proteinous material produced by the process of claim 1; adding a fermentation aid thereto; grinding the resulting mixture thereby to give a slurry of a protein content of 2 to 10% by weight;
pasteurizing said slurry by heating; and adding lactic acid bacteria thereto thereby to ferment the same.

12. The process of claim 11 for the production of a yogurt-like food or a fermented drink; wherein said fermentation aid is selected from the group consisting of carrageenin, agar, defatted milk or other dairy products, glucose and lactose thereto; and including adding additives selected from the group consisting of sweeteners, perfumes, seasonings and colorants thereto in any step thereof.

13. A process for producing a drink, which comprises mixing a proteinous material produced by the process of claim 1 with an aqueous medium while grinding, thus dissolving water-soluble nitrogen-containing components of said proteinous material in said medium and simultaneously dispersing water-insoluble nitrogen-containing components thereof in said medium; and pasteurizing the resulting mixture.

14. The process for producing a drink, which comprises adding an aqueous medium during the process for the production of a proteinous material of claim 1;
controlling the resulting mixture to have an appropriate concentration; and then treating the same with an enzyme and/or a microorganism.

15. The process of claims 13 or 14 wherein said aqueous medium is water, soymilk, milk, fruit juice, vegetable juice or an aqueous solution containing other ingredients.

16. A process for producing a processed wheat flour food which comprises blending 0.1 to 15 parts by weight, on a solid basis, of a proteinous material produced by the process of claim 1 with 100 parts by weight of wheat flour;
further adding selected components, thereto to give a dough; forming said dough; and heating said dough.

17. The process of claim 16 for the production of biscuit, cookie, wafer, cracker, pretzel, cake, pie, coating of cream puff, doughnut, hot cake, bread, pizza pie, okonomiyaki (Japanese pancake), takoyaki (Japanese octopus dumpling), coating of nikuman (meat-filled bun), coating of anman (bean jam-filled bun), coating of shao-mai, coating of harumaki or coating of gyoza; wherein said dough is heated by baking, boiling or frying.

18. A process for producing a processed soybean protein food which comprises blending 0.1 to 40 parts by weight, on a solid basis, of a proteinous material produced by the process of claim 1 with 100 parts by weight of soybean protein; further adding appropriate additives and then solidifying said soybean protein in the resulting mixture.

19. The process of claim 18 for the production of tofu, aburaage (fried thin bean curd), ganmodoki (fried bean cured dumpling), namaage (fried thick bean curd), yuba (dried bean curd), fibrous soybean protein food, soybean protein curd, organized soybean protein food or soybean protein gel food, and wherein said appropriate additives are seasonings, spices, colorants, the abovementioned animal or vegetable fat sources, animal protein sources, vegetable protein sources, carbohydrate sources, gourmet foods, vegetables, meat or fish thereto.

20. A process for producing an emulsified fat composition which comprises added 0.1 to 15%, on a solid basis, of a proteinous material produced by the process of claim 1 to an aqueous medium and adding 10 to 90% by weight of a vegetable fat thereto thereby to form an oil-in-water type emulsion.

21. The process of claim 20 wherein said fat composition is available in the preparation and/or surface-treatment (spreading) of a dough for noodles, bread, rice cake, pie, biscuit, cracker, coating of gyoza, cakes and coating of cream puff or topping or filling for various foods; wherein said aqueous medium is an aqueous solution containing other components; optionally grinding the resulting mixture; and including an emulsifier or an emulsion stabilizer, in order to give a more stably emulsified matter.

22. A process for producing mochi (rice cake) or rice crackers, which comprises using 0.1 to 10 parts by weight, on a solid basis, of a proteinous material produced by the process of claim 1 which has been preliminarily heated and/or ground, per 100 parts by weight of glutinous or nonglutinous rice or flour thereof; and blending these materials in the step of steaming said rice or rice four, when mochi is to be produced; or separately heating said proteinous material if rice crackers are to produced; and blending the same with said rice or rice flour in the step of pounding the latter, followed by roasting or frying of the obtained mochi dough, if required.

23. The process of claim 22 wherein 0.1 to 5 parts by weight is used.

24. A process for producing noodles which comprises adding 0.1 to 10 parts by weight, on a solid basis, of a proteinous material produced by the process of claim 1 with 100 parts by weight of wheat flour in an appropriate step kneading said wheat flour, other materials and said proteinous material together; or kneading said wheat flour and other materials together, and then adding said proteinous material thereto.

25. The process of claim 24 wherein said noodles are udon, soba and Chinese noodles as well as wheat-foods to be taken after boiling, nouille, gnocchis, spaghetti or macaroni; wherein 0.1 to 5 parts are used; including adding water, egg or milk if required; and including blending said proteinous material with said above materials except for said wheat flour, or water, before kneading all said materials together.

26. A process for producing a batter for the coating of a fried food, which comprises blending 0.1 to 20 parts by weight on a solid basis, of a proteinous material produced by the process of claim 1 with 100 parts by weight of wheat flour.

27. The process of claim 26 wherein said fried food is fried fish, meat, poultry meat, seaweeds, vegetables or mushrooms; and wherein 0.1 to 10 parts is used.

28. A process for producing seasonings in the form of paste, solid, powder, liquid or flowable form, which comprises using a proteinous material produced by the process of claim 1 in any step of the preparation of said seasoning.

29. The process of claim 28 wherein said seasoning is sauce, soy sauce, miso (bean paste), instant curry, dripping or ketchup.

30. A process for producing a cooking material, which comprises blending 40 to 80 parts by weight, on a solid basis, of a proteinous material produced by the process of claim 1 with 100 parts by weight of wheat flour.

31. A process for producing an emulsified food which comprises forming an oil-in-water type emulsion containing 0.1 to 15% by weight on a solid basis, of a proteinous material produced by the process of claim 1 with 45 to 90%
of an edible vegetable oil, vinegar and water.

32. The process of claim 31 wherein said emulsified food is mayonnaise or salad dressing.

33. A process for producing an acidic emulsified food which comprises an oil-in-water type emulsion containing 0.1 to 5% by weight, on a solid basis, of a proteinous material of claim 1 10 to 45% of an edible vegetable oil, vinegar and water.

34. The process of claim 33 wherein said emulsified food is salad dressing or mayonnaise.

35. A process for producing a processed egg product which comprises blending 0.1 to 40 parts by weight, on a solid basis, of a proteinous material produced by the process of claim 1 with 100 parts by weight of eggs and/or albumen thereto; and solidifying the resulting mixture by heating.

36. The process of claim 35 wherein said processed egg product is fried egg, egg cake, chawanmushi, egg roll, omelet, tamago-dofu, custard pudding, pudding, custard or Bavarian; and further including the adding of other additives or food materials thereto.

37. A process for producing a cooked food which comprises blending 0.1 to 40% by weight of a proteinous material produced by the process of claim 1 with 5 to 30%
of fresh and/or artificial cream, s to 30% of ground fish meat and common salt; and solidifying the resulting mixture by heating.

38. The process of claim 37 wherein said cooked food is terrine, moose or quenelle; and also including the step of adding various additives, vegetables, small fish blocks or seasonings thereto.

39. A process for preparing a terrine which comprises: grinding ground fish meat while adding common slat thereto and adding fresh or artificial cream, milk, whole egg and a proteinous material produced by the process of claim 1 thereto thereby to give a farce; placing the resulting mixture in a mold; steaming said mixture in an oven at 150° to 200°C for 15 to 30 minutes; and recovering said terrine.

40. The process of claim 39 including mixing said face with small fish blocks, seasonings and other additives.

41. A process for preparing a mousse which comprises:
grinding ground fish meat while adding common salt thereto and adding fresh or artificial cream and a proteinous material produced by the process of claim 1 thereto;
kneading said mixture until it becomes homogeneous; placing said homogeneous mixture in a mold; steaming the same as such in an oven at 150° to 200°C for 15 to 30 minutes; and recovering said mousse.

42. The process of claim 41 including adding vegetables, small fish clocks, seasonings and other additives thereto.

43. A process for preparing a quenelle which comprises preliminarily preparing a panade from milk, butter, wheat flour and whole eggs; grinding ground fish meat while adding common salt thereto; adding a proteinous material produced by the process of claim 1 to the ground fish meat; further adding vegetables, small fish blocks, seasonings and other additives thereto; then adding said panade and fresh or artificial cream thereto; kneading the resulting mixture until it becomes homogenous; and forming and heating said homogeneous mixture in boiling water, thereby giving said quenelle.

44. A process for producing flowable foods which comprises using a proteinous material produced by the process of claim 1 in any step of the preparation of said flowable food.

45. The process of claim 44 wherein said flowable food is of a consistency ranging from a relatively less viscous and transparent one to a highly viscous and semiflowable one selected from the group consisting of various potage soups, paste-soup, Chinese corn soup, baby foods and foods for the sick or aged.

46. A process for producing a processed meat product which comprises: blending 0.1 to 40 parts by weight, on a solid basis, of a proteinous material produced by the process of claim 1 with 100 parts by weight of a meat; and blending the resulting mixture.

47. The process of claim 46 for the production of ham, sausage, bacon, corned beef, hamburger steak, minced meat, meat ball, chicken ball, Chinese meat ball, shrimp dumpling, shrimp ball, fish ball and kamaboko, chikuwa and oden-dane (fish-paste products; wherein said meat is fish meat, chicken, beef, pork, mutton or whale meat; including the step of adding other materials, seasonings, spices or colorants thereto; and wherein said resulting mixture is blended with animal or vegetable fat sources, animal protein sources, vegetable protein sources, carbohydrate sources and/or gourmet foods, vegetables, meat or fish.

48. A process for producing tofu, which comprises blending 5 to 80 parts by weight, on a solid basis, of a proteinous material produced by the process of claim 1 with 100 parts by weight of a soybean milk powder.

49. The process of claim 48 wherein 15 to 30 parts by weight, on a solid basis of said proteinaceous material is used.

50. A process for producing konnyaku (devil's tongue), which comprises blending 10 to 800 parts by weight, on a solid basis, of a proteinous material produced by the process of claim 1 with 100 parts by weight of a konjaku powder.

51. The process of claim 50 wherein 50 to 200 parts by weight of said proteinaceous material is used.

52. A process for producing Western dishes which comprises blending 20 to 500 parts by weight, on a solid basis, of a proteinous material produced by the process of claim 1 into 100 parts by weight of ground fish meat.

53. The process of claim 52 for the preparation of terrine or quenelle; and wherein 50 to 200 parts by weight of said proteinaceous material is used.

54. A process for producing a tofu-like food, which comprises blending 100 parts by weight of a proteinous material produced by the process of claim 1 into 50 to 150 parts by weight of ground fish meat and 10 to 50 parts by weight, on a solid basis, of a vegetable protein and/or 20 to 50 parts by weight of eggs, with the total product containing 5 to 50% by weight of said proteinous material;
and heating the obtained mixture.

55. The process of claim 54 where 10 to 30% by weight of said proteinaceous material is used.