JP2001120231A - Method for producing new fish-paste product - Google Patents

Method for producing new fish-paste product

Info

Publication number
JP2001120231A
JP2001120231A JP30526899A JP30526899A JP2001120231A JP 2001120231 A JP2001120231 A JP 2001120231A JP 30526899 A JP30526899 A JP 30526899A JP 30526899 A JP30526899 A JP 30526899A JP 2001120231 A JP2001120231 A JP 2001120231A
Authority
JP
Japan
Prior art keywords
weight
parts
fats
oils
added
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP30526899A
Other languages
Japanese (ja)
Other versions
JP2001120231A5 (en
Inventor
Seiji Noda
誠司 野田
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
TSUKUGON KK
Kibun Foods Inc
Original Assignee
TSUKUGON KK
Kibun Foods Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by TSUKUGON KK, Kibun Foods Inc filed Critical TSUKUGON KK
Priority to JP30526899A priority Critical patent/JP2001120231A/en
Publication of JP2001120231A publication Critical patent/JP2001120231A/en
Publication of JP2001120231A5 publication Critical patent/JP2001120231A5/ja
Pending legal-status Critical Current

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  • Fish Paste Products (AREA)

Abstract

PROBLEM TO BE SOLVED: To obtain a new fish-paste product having high nutritive value and capable of fully making use of the nutrients inherent in soybeans. SOLUTION: The subject method for obtaining a new fish-paste product comprises the following steps: preparing ground fish meat containing common salt, adding raw soybean flour, bean-curd coagulant and water to the salted ground fish meat, agitating the resultant mixture while adding oils and fats thereto little by little followed by forming and heating the resultant dough.

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【0001】[0001]

【発明の属する技術分野】本発明は新規な魚肉練製品の
製造法に関するものである。
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel method for producing a fish meat paste product.

【0002】[0002]

【従来の技術】魚肉練り製品には、魚肉に食塩を加えて
擂潰し、所定の形状に成形した後に加熱するかまぼこが
ある。形状には、板付き、笹状、扁平等種々のものがあ
る。また、加熱方法には、蒸煮、焼き、湯煮、油ちょう
等の方法がある。
2. Description of the Related Art Fish meat paste products include kamaboko which is heated by adding salt to fish meat, crushing it into a predetermined shape, and then heating it. There are various shapes such as a plate shape, a bamboo shape, and a flat shape. In addition, as a heating method, there are methods such as steaming, baking, boiling water, and frying.

【0003】一方、豆腐と魚肉練り製品とを合わせた食
品として、所謂「豆腐蒲鉾」と呼ばれる食品もある。こ
れは魚肉に食塩を加えて擂潰した塩すり身に豆腐を投入
し、これを混練して成形した後、加熱するものである。
[0003] On the other hand, there is a so-called "tofu kamaboko" as a combined food product of tofu and a fish meat dough product. This is a method in which salt is added to fish meat, and tofu is poured into ground salted meat, which is kneaded, molded and heated.

【0004】また、サクッとした食感を有し、いわゆる
たわみの少ない食感(豆腐様の食感)を有する魚肉練製
品として、魚肉に、100重量部の魚肉に対して1.55〜2.6
5重量部の食塩と、粉末状大豆蛋白と、豆腐用凝固剤
と、油脂とを混練する豆腐様水産練製品の製法が提案さ
れている(特開平8−19384号公報)。
Further, as a fish meat kneaded product having a crisp texture and a so-called sagging texture (tofu-like texture), 1.55 to 2.6 parts per 100 parts by weight of fish meat are used.
A method for producing a tofu-like fishery product in which 5 parts by weight of salt, powdery soybean protein, a coagulant for tofu, and fats and oils are kneaded has been proposed (JP-A-8-19384).

【0005】[0005]

【発明が解決しようとする課題】しかしながら、豆腐蒲
鉾では、豆腐は水分が多いため、脱水して用いなければ
ならず、そのため衛生的に好ましくない。また、大豆蛋
白を用いる場合には、大豆に特殊処理を行い、抽出や加
熱などの処理を行うため、大豆から食物繊維などの他に
レシチンなどの微量成分も消失させていた。
However, in tofu kamaboko, tofu must be used after being dehydrated because of its high moisture content, which is not hygienic. When soybean protein is used, soybeans are subjected to special treatment, extraction, heating and other treatments, so that trace components such as lecithin are also eliminated from soybeans in addition to dietary fiber.

【0006】そこで、本発明は、栄養価が高く大豆本来
の栄養素を充分に使うことができる新規な練製品を得る
ことを目的とする。更に、大豆自身が持っている青臭さ
をマスキングすることができる新規な練製品を得ること
を目的とする。
[0006] Therefore, an object of the present invention is to obtain a novel kneaded product having a high nutritional value and capable of sufficiently using the original nutrients of soybean. It is another object of the present invention to obtain a new paste product that can mask the green odor of soybean itself.

【0007】[0007]

【課題を解決するための手段】本請求項1に記載された
発明に係る新規な練製品の製造法は、食塩を含む魚肉擂
潰塩すり身を調整し、この塩すり身に生大豆粉と豆腐凝
固剤及び水とを加えて少量ずつの油脂の添加と共にこれ
らを攪拌し、その後、攪拌で得られた生地を成形及び加
熱するものである。
According to the first aspect of the present invention, there is provided a method for producing a kneaded product, comprising preparing a ground fish ground salt containing salt and adding raw soybean powder and tofu to the salted ground meat. A coagulant and water are added, and these are stirred together with the addition of small amounts of fats and oils, and then the dough obtained by stirring is molded and heated.

【0008】本請求項2に記載された発明に係る新規な
練製品の製造法は、請求項1に記載された新規な練製品
の製造法において、前記攪拌に際して、添加した油脂が
乳化するまで攪拌するものである。
[0008] The method for producing a novel kneaded product according to the second aspect of the present invention is the same as the method for producing a novel kneaded product according to the first aspect, wherein the added oil or fat is emulsified during the stirring. Agitate.

【0009】本請求項3に記載された発明に係る新規な
練製品の製造法は、魚肉100重量部当たり2.0〜3.5重量
部の食塩を含む魚肉擂潰塩すり身を調整し、この塩すり
身に生大豆粉30重量部以下と、すまし粉2.5重量部以下
と、適量の水とを加えて、100重量部までの油脂の少量
ずつの添加と共にこれらを攪拌し、この攪拌で添加した
油脂が乳化した後に、得られた生地を成形及び加熱する
ものである。
The method for producing a novel kneaded product according to the third aspect of the present invention comprises preparing a ground fish ground salt containing 2.0 to 3.5 parts by weight of salt per 100 parts by weight of fish meat, 30 parts by weight or less of raw soybean flour, 2.5 parts by weight or less of spun flour, and an appropriate amount of water are added, and these are stirred together with the addition of small amounts of fats and oils up to 100 parts by weight. After emulsification, the obtained dough is molded and heated.

【0010】[0010]

【発明の実施の形態】本発明においては、食塩を含む魚
肉擂潰塩すり身を調整し、この塩すり身に生大豆分と豆
腐凝固剤及び水とを加えて少量ずつの油脂の添加と共に
これらを攪拌し、その後、攪拌で得られた生地を成形及
び加熱するものである。これにより、栄養価が高く大豆
本来の栄養素を充分に使うことができる新規な練製品を
得ることができる。
DETAILED DESCRIPTION OF THE INVENTION In the present invention, a ground fish ground salt containing salt is prepared, and raw soybeans, a tofu coagulant and water are added to the salted ground meat, and these are added together with small amounts of oils and fats. After stirring, the dough obtained by the stirring is formed and heated. As a result, it is possible to obtain a novel kneaded product having a high nutritional value and capable of sufficiently using the original nutrients of soybean.

【0011】本発明における魚肉としては、所謂「蒲
鉾」に使用できるものが使用できる。例えば、エソ、グ
チ、ハモ、スケソウダラ等の他にも、スケソウダラ、エ
ソ、グチ、アジ、ホッケ、ワラズカ、ソコダラ、サバ、
イワシ等から調整されるの冷凍すり身も使用可能であ
る。
As the fish meat in the present invention, those which can be used for so-called "kamaboko" can be used. For example, in addition to Eso, Guchi, Hamo, Alaska pollack, etc., Alaska pollack, Eso, Guchi, horse mackerel, hockey, Warazuka, Sokodara, mackerel,
Frozen surimi prepared from sardines and the like can also be used.

【0012】これら魚肉100重量部に対して、2.0重量部
〜3.5重量部の食塩を添加し、擂潰して塩すり身を調整
する。本発明の塩すり身の調整は、一般の「蒲鉾」と同
様である。即ち、本発明の塩すり身は成形して加熱する
と一般の「蒲鉾」となるものである。本発明では、得ら
れた塩すり身に「生大豆粉」と、「豆腐凝固剤」と、
「水」とを添加し、「油脂」を少量ずつ添加して攪拌す
る。
[0012] To 100 parts by weight of these fish meats, 2.0 parts by weight to 3.5 parts by weight of sodium chloride is added and ground to prepare salted meat. The adjustment of the salted surimi of the present invention is the same as that of general “kamaboko”. That is, the salted surimi of the present invention becomes a general "kamaboko" when molded and heated. In the present invention, "raw soy flour" and "tofu coagulant" to the obtained salted ground meat,
"Water" is added, and "oil" is added little by little and stirred.

【0013】本発明での「生大豆粉」は、大豆を粉砕し
て粉状としたものを用いる。好ましくは、口当たりを滑
らかにするため、大豆の皮殻を取り除いた脱皮生大豆粉
を用いる。粒径は、細かいほど食した際に大豆の粒子が
歯に当たらず好ましい。好ましくは150メッシュ以下の
篩を通過したものを使用する。生大豆粉の添加量は、好
ましくは原料魚肉100重量部に対して、0重量部を上回
り、30重量部以下を添加する。30重量部を越えると、生
大豆粉によって塩すり身がまとまらないためである。
The "raw soybean flour" used in the present invention is a powder obtained by pulverizing soybean. Preferably, moulted raw soybean flour from which soybean hulls have been removed is used for smoothness. The finer the particle size, the better the soybean particles do not hit the teeth when eaten. Preferably, those that have passed through a sieve of 150 mesh or less are used. The amount of raw soybean flour added is preferably more than 0 parts by weight and not more than 30 parts by weight based on 100 parts by weight of raw fish meat. If the amount is more than 30 parts by weight, salted surimi cannot be formed by raw soy flour.

【0014】また、「豆腐凝固剤」としては、所謂「ニ
ガリ」と呼ばれる塩化マグネシウムの他に、硫酸カルシ
ウム、すまし粉等が使用できる。添加量は、例えばすま
し粉では、生大豆粉100重量部に対して、0重量部を上
回り、2.5重量部以下を添加する。2.5重量部を越える
と、すまし粉中の過剰の硫酸カルシウムによって、食味
が損なわれるためである。
As the "tofu coagulant", in addition to magnesium chloride, so-called "Nigari", calcium sulfate, sperm powder and the like can be used. For example, in the case of the sushi flour, more than 0 parts by weight and 2.5 parts by weight or less are added to 100 parts by weight of the raw soybean flour. If the amount exceeds 2.5 parts by weight, the taste is impaired due to the excessive calcium sulfate in the flour.

【0015】更に、「水」については、魚肉の種類や質
によって適宜調整すればよいが、例えば、原料魚肉100
重量部に対して0重量部以上、60重量部を添加する。
尚、その他、塩すり身の状態に応じて小麦澱粉、馬鈴薯
澱粉、糖質、グルタミン酸ナトリウム、アミノ酸などの
調味料を添加してもよい。例えば、原料魚肉に対して0
重量部〜10重量部の小麦澱粉、0重量部〜10重量部の馬
鈴薯澱粉、0〜1.0重量部のキシロース等を加える。
Further, “water” may be appropriately adjusted depending on the type and quality of the fish meat.
0 parts by weight or more and 60 parts by weight are added to parts by weight.
In addition, seasonings such as wheat starch, potato starch, saccharides, sodium glutamate and amino acids may be added according to the state of the salted surimi. For example, 0 for raw fish meat
1 part by weight to 10 parts by weight of wheat starch, 0 part by weight to 10 parts by weight of potato starch, 0 to 1.0 part by weight of xylose and the like are added.

【0016】本発明の油脂としては、練製品に添加して
口当たりを滑らかにする効果を有するものであればよ
く、例えば、大豆油、菜種油等の植物性油脂を始めとし
て、動物性油脂でもよいが、添加する際に液体である植
物性油脂が好ましい。添加量は、生大豆粉100重量部に
対して、0重量部を上回り、100重量部以下を添加す
る。100重量部を越えると油脂によって塩すり身がまと
まらないためである。添加は、塩すり身に生大豆粉と豆
腐凝固剤と水とを添加し、攪拌しながら少量ずつ加え
る。添加された油脂は、大豆粉に吸われながら組織中に
混練される。
The fats and oils of the present invention may be any fats and oils which have the effect of smoothing the mouth by adding them to the kneaded product. For example, vegetable fats such as soybean oil and rapeseed oil and animal fats and oils may be used. However, vegetable oils and fats which are liquid when added are preferred. The amount added is more than 0 parts by weight and 100 parts by weight or less based on 100 parts by weight of raw soybean flour. If the amount exceeds 100 parts by weight, the salted surimi will not be united by the oil or fat. For the addition, raw soy flour, a tofu coagulant and water are added to the salted surimi and added little by little with stirring. The added fats and oils are kneaded into the tissue while being absorbed by the soybean powder.

【0017】本発明では、好ましくは、油脂を少量ずつ
添加して攪拌する工程が、添加した油脂が乳化するまで
行う。これにより、大豆粉の青臭さをマスキングするだ
けでなく、生大豆粉によって黄色く呈した生大豆粉・魚
肉混合すり身が見かけ上白くなり、色合いが水産ねり製
品に適するようになる。基本的には、大豆油のようなト
リグリセリド系の油脂(動物性油も含む)ならば同じ効
果はあるはずである。また、この油脂の添加は食感を滑
らかにし、弾力性及び保水性を向上させる。
In the present invention, preferably, the step of adding the fat or oil little by little and stirring is performed until the added fat or oil is emulsified. This not only masks the blue odor of the soy flour, but also makes the raw soy flour / fish meat mixed surimi that has turned yellow due to the raw soy flour apparently white, and the color is suitable for a seafood paste product. Basically, a triglyceride-based fat (including animal oil) such as soybean oil should have the same effect. In addition, the addition of the fats and oils smoothes the texture and improves elasticity and water retention.

【0018】これら塩すり身に添加された生大豆粉と豆
腐凝固剤と水と油脂との攪拌は、塩すり身の調整で用い
た擂潰機とは別の攪拌機で行ってもよいが、塩ズリ調整
を行った擂潰機を用いてもよい。
The stirring of the raw soy flour, the tofu coagulant, the water and the oil and fat added to the salted surimi may be performed by a different stirrer than the grinder used for adjusting the salted surimi. An adjusted crusher may be used.

【0019】[0019]

【実施例】実施例1.製造 0〜10℃以下にスケトウダラの冷凍すり身を常に保ちな
がら、魚肉すり身100gに対して3.0gの食塩を添加して
擂潰し、すり身の状態を見ながら0〜60gの適当量の水
を添加し、粘りが生じるまで擂潰した。途中、魚肉すり
身100gに対して5gの小麦澱粉、5gの馬鈴薯澱粉、
0.5gのキシロース、適当量の調味料(グルタミン酸ナ
トリウム、アミノ酸など)を添加し、更に擂潰して塩す
り身を調整した。
[Embodiment 1] Manufacture While constantly keeping the frozen surimi of Alaska pollack below 0-10 ° C, add 3.0 g of salt to 100 g of fish meat surimi, crush it, and add 0-60 g of an appropriate amount of water while monitoring the surimi condition. And crushed until stickiness occurred. On the way, 5 g of wheat starch, 5 g of potato starch for 100 g of fish meat surimi,
0.5 g of xylose and an appropriate amount of a seasoning (sodium glutamate, amino acid, etc.) were added, and the mixture was further ground to prepare a salted surimi.

【0020】魚肉すり身100gに対して、15.0gの脱皮
生大豆粉、1.5g豆腐用凝固剤(すまし粉)、0〜100g
の水を適宜添加し、擂潰した。途中、魚肉すり身100g
に対して、50gの油脂(大豆油)を数回に分けて少しず
つ添加し、常にすり身の温度を10℃以下に保ちながら擂
潰して魚肉すり身と油脂とを乳化させて練製品試料Aを
作製した。
For 100 g of fish meat surimi, 15.0 g of dehulled raw soy flour, 1.5 g of coagulant for tofu (smear powder), 0 to 100 g
Of water was appropriately added and crushed. On the way, fish meat surimi 100g
Then, 50 g of oil (soybean oil) was added little by little in several portions, and while constantly maintaining the temperature of the surimi at 10 ° C. or lower, the fish meat surimi and the fat were emulsified to emulsify the kneaded product sample A. Produced.

【0021】同様の方法で、魚肉すり身100gに対し
て、15.0gの脱皮生大豆粉、1.5g豆腐凝固剤、0〜100
gの水を適宜添加し、擂潰した。但し、よく擂り上がっ
た魚肉すり身100gに対して、50gの油脂(大豆油)を
数回に分けて少しずつ添加し、乳化に至る前に完成させ
た練製品試料Bを作製した。
In the same manner, 15.0 g of dehulled raw soybean powder, 1.5 g of tofu coagulant, 0-100
g of water was added as appropriate and ground. However, 50 g of fat and oil (soybean oil) were added little by little to 100 g of well ground fish meat surimi in several portions to prepare a finished kneaded product sample B before emulsification.

【0022】同様の方法で、練製品試料C〜Eを作製し
た。練製品試料Cは脱皮大豆粉を塩すり身100gに対し
て35g加えたもの、練製品試料Dはすまし粉を塩すり身
100gに対して3.0g加えたもの、練製品試料Eは大豆油
を塩すり身100gに対して120g加えたものであり、その
他の操作は練製品試料Aと同様にした。
In the same manner, kneaded product samples C to E were prepared. Paste sample C was prepared by adding 35 g of dehulled soybean flour to 100 g of salted surimi, and pasted product sample D was prepared by adding spun flour to salted surimi
3.0 g of kneaded product was added to 100 g, and kneaded product sample E was 120 g of soybean oil added to 100 g of salted surimi, and the other operations were the same as for kneaded product sample A.

【0023】実施例2.評価 得られた練製品A〜Eについて、ブラインド状態で、無
作為の被験者からなる7名のパネラーを使って、製品内
部の色調、製品の風味、製品の食感の項目について比較
テストを行った。結果を次の表1に示す。尚、表中、大
変旨いを評価値5、普通を評価値3、よくないを0とし
て、各々の項目で採点した平均値を示す。更に、表1に
示した評価を総合したものを表2に示す。
Embodiment 2 FIG. Evaluation For the obtained kneaded products A to E, in the blind state, a comparative test was performed on items such as the color tone inside the product, the flavor of the product, and the texture of the product using seven panelists consisting of random subjects. . The results are shown in Table 1 below. In the table, the average value scored for each item is shown, with the evaluation value being 5 for very good, the evaluation value of 3 for normal, and 0 for poor. Table 2 shows the results of the evaluation shown in Table 1.

【0024】[0024]

【表1】 [Table 1]

【0025】[0025]

【表2】 [Table 2]

【0026】以上のように、 (1) 豆腐蒲鉾の原料の一つである豆腐や大豆蛋白質と比
較して、生大豆粉は安価であり、中小・零細企業にとっ
ては使い易くなる。 (2) 生大豆粉は、大豆を脱皮した後、そのまま粉砕した
ものであるため、オカラ成分や食物繊維などを含む大豆
そのままの栄養素がバランスよく含まれており、それら
を魚肉蛋白質などと一緒に食することができる。 (3) 産業廃棄物として、オカラを出さず、大豆を有効に
使用することができる。 (4) 製造方法は、店舗で残った魚肉すり身に直接、生大
豆紛、豆腐凝固剤及び油脂を添加・乳化させれば製品が
できる簡易的な方法である。 (5) 生大豆を使用することで、製品に大豆の風味を若干
付加することができる。 (6) より一層ソフトで、かつ弾力がある食感を目指し
て、75〜85℃程度ではゲル化しない生大豆粉を使用
して、独特な蒲鉾の食感を生み出した。また、油脂を添
加することによってより舌触りが滑らかになる。 (7) 生大豆粉と魚肉すり身の混合すり身は黄色を呈して
いるが、油脂を添加・乳化していくことにより、蒲鉾と
して好感が持てる白色に変化してくる。 (8) 混合すり身から発生する不快な青臭さは、油脂を添
加・乳化、そして加熱することによりほとんど臭わなく
なる。 (9) 油脂及び豆腐凝固剤を添加することで、製品のソフ
ト感とその保水力を一層高めることができる。
As described above, (1) Compared with tofu or soybean protein, which is one of the raw materials for tofu kamaboko, raw soybean powder is inexpensive and easy to use for small, medium and micro enterprises. (2) Raw soybean flour is obtained by moistening soybeans and then pulverizing them as they are.Therefore, they contain nutrients in the form of soybeans, including okara ingredients and dietary fiber, in a well-balanced manner. You can eat. (3) As an industrial waste, soybeans can be used effectively without producing okara. (4) The production method is a simple method in which a product can be obtained by directly adding and emulsifying raw soybean powder, a tofu coagulant, and fats and oils to the surimi fish remaining in the store. (5) By using raw soybeans, it is possible to add a little soybean flavor to the product. (6) Aiming for an even softer and more elastic texture, a unique kamaboko texture was created using raw soy flour that does not gel at about 75-85 ° C. In addition, the tongue feel becomes smoother by adding fats and oils. (7) The mixed surimi of raw soy flour and fish meat surimi has a yellow color, but it changes to white, which has a favorable impression as a kamaboko, as fats and oils are added and emulsified. (8) The unpleasant green odor generated from the mixed surimi is almost not smelled by adding, emulsifying, and heating the fat and oil. (9) By adding fats and oils and a tofu coagulant, the softness of the product and its water retention ability can be further enhanced.

【0027】[0027]

【発明の効果】本発明は以上説明したとおり、栄養価が
高く大豆本来の栄養素を充分に使うことができる新規な
練製品を得ることができる。更に、大豆自身が持ってい
る青臭さを除去することができる新規な練製品を得るこ
とができるという効果がある。
According to the present invention, as described above, a novel kneaded product having a high nutritional value and capable of sufficiently using the soybean original nutrients can be obtained. Further, there is an effect that a new kneaded product capable of removing the blue odor of soybean itself can be obtained.

Claims (3)

【特許請求の範囲】[Claims] 【請求項1】 食塩を含む魚肉擂潰塩すり身を調整し、
この塩すり身に生大豆分と豆腐凝固剤及び水とを加えて
少量ずつの油脂の添加と共にこれらを攪拌し、その後、
攪拌で得られた生地を成形及び加熱することを特徴とす
る新規な練製品の製造法。
1. A fish mashed salt surimi containing salt is prepared,
To this salted surimi, add raw soybean, tofu coagulant and water, stir them with the addition of small amounts of fats and oils, and then
A method for producing a novel kneaded product, comprising forming and heating the dough obtained by stirring.
【請求項2】 請求項1に記載された新規な練製品の製
造法において、前記攪拌に際して、添加した油脂が乳化
するまで攪拌することを特徴とする新規な練製品の製造
法。
2. The method for producing a novel kneaded product according to claim 1, wherein the stirring is carried out until the added fats and oils are emulsified.
【請求項3】 魚肉100重量部当たり2.0〜3.5重量部の
食塩を含む魚肉擂潰塩すり身を調整し、この塩すり身に
生大豆粉30重量部以下と、硫酸カルシウム2.5重量部以
下と、適量の水とを加えて、100重量部までの油脂の少
量ずつの添加と共にこれらを攪拌し、この攪拌で添加し
た油脂が乳化した後に、得られた生地を成形及び加熱す
ることを特徴とする新規な練製品の製造法。
3. A ground fish ground salt containing 2.0 to 3.5 parts by weight of salt per 100 parts by weight of fish meat is prepared, and the salted ground meat is prepared by adding 30 parts by weight or less of raw soybean powder and 2.5 parts by weight or less of calcium sulfate. Of water and stirring them together with the addition of small amounts of fats and oils up to 100 parts by weight, and after the fats and oils added by this stirring are emulsified, the resulting dough is molded and heated. Manufacturing method of natural kneaded products.
JP30526899A 1999-10-27 1999-10-27 Method for producing new fish-paste product Pending JP2001120231A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP30526899A JP2001120231A (en) 1999-10-27 1999-10-27 Method for producing new fish-paste product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP30526899A JP2001120231A (en) 1999-10-27 1999-10-27 Method for producing new fish-paste product

Publications (2)

Publication Number Publication Date
JP2001120231A true JP2001120231A (en) 2001-05-08
JP2001120231A5 JP2001120231A5 (en) 2006-11-09

Family

ID=17943067

Family Applications (1)

Application Number Title Priority Date Filing Date
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Country Status (1)

Country Link
JP (1) JP2001120231A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003102440A (en) * 2001-09-28 2003-04-08 Fuji Oil Co Ltd Paste product for stewing and method for producing the same
KR100531746B1 (en) * 2003-10-29 2005-11-29 오성례 Fish meat paste with bean and bean-curd and preparing method thereof
WO2010098057A1 (en) * 2009-02-25 2010-09-02 日清オイリオグループ株式会社 Manufacturing method for fish paste products
JP2011223978A (en) * 2010-04-16 2011-11-10 Dongwon F&B Co Ltd Method for producing hexahedral processed fish food, and processed fish food
JP5466329B1 (en) * 2013-10-03 2014-04-09 聖一 村上 Method for producing fishery product, fishery product and preservative
JP2016214227A (en) * 2015-05-25 2016-12-22 福次 猪狩 Surimix

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003102440A (en) * 2001-09-28 2003-04-08 Fuji Oil Co Ltd Paste product for stewing and method for producing the same
JP4622203B2 (en) * 2001-09-28 2011-02-02 不二製油株式会社 Stewed kneaded product and manufacturing method thereof
KR100531746B1 (en) * 2003-10-29 2005-11-29 오성례 Fish meat paste with bean and bean-curd and preparing method thereof
WO2010098057A1 (en) * 2009-02-25 2010-09-02 日清オイリオグループ株式会社 Manufacturing method for fish paste products
CN102325470A (en) * 2009-02-25 2012-01-18 日清奥利友集团株式会社 Manufacturing method for fish paste products
JP2011223978A (en) * 2010-04-16 2011-11-10 Dongwon F&B Co Ltd Method for producing hexahedral processed fish food, and processed fish food
JP5466329B1 (en) * 2013-10-03 2014-04-09 聖一 村上 Method for producing fishery product, fishery product and preservative
JP2016214227A (en) * 2015-05-25 2016-12-22 福次 猪狩 Surimix

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