JPH012557A - Production method of protein material - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing a protein material using sardine as a raw material. It is rich in nutritional value.

[Prior art and problems to be solved by the invention] Traditionally, sardines have been mainly used to produce fish paste products, and fish paste products using this sardine are, for example, sardine minced meat, starch, salt, and seasonings. After blending and kneading the raw materials, water, and other raw material components as necessary, it is optionally molded and heat-treated to solidify using its tendency to gel.

Such fish paste products are the main processed foods made from sardines, which are an important protein raw material in Japan. If this happens, the value of sardines as a protein raw material will increase dramatically.

However, due to its inherent gelling ability, when used as a raw material for various foods, it tends to gel during the heat treatment process included in the normal food manufacturing process, resulting in heterogeneous " They have the disadvantage of forming "clumps" and spoiling the original flavor of those foods. This gelling ability is indispensable in the production of fish paste products, but it is preferable that it is unnecessary or small when it is simply intended to be used as a protein source in various foods.

The protein raw material that has lost the gelling ability of fish meat is disclosed in Japanese Patent Application Laid-open No. 1983.
The protein raw materials described in these publications are made only from fish meat and are poor in nutrients such as calcium and iron. Furthermore, when a protein material is produced using the method described in these publications using sardine whose internal organs have been removed as a raw material, the resulting protein material has an extremely unpleasant texture, and the fish oil is oxidized. It is not suitable as food.

Therefore, an object of the present invention is to provide a method for producing a highly nutritious protein material for use in various foods from sardines containing bones from which internal organs have been removed.

[Means for Solving the Problems] The present invention involves removing fats and oils from coarsely ground sardines from which the internal organs have been removed and the heads and skins have also been removed if necessary, and then the oil and fat is removed from the coarse powder. The framework is either: ■ fermented with enzymes and/or microorganisms, inactivated the enzymes and/or microorganisms, and then pulverized, or ■ pulverized, fermented with enzymes and/or microorganisms, and then fermented with enzymes and/or microorganisms. The above object can be achieved by providing a method for producing a protein material, characterized in that microorganisms are inactivated, or (i) fermentation is performed with enzymes and/or microorganisms while being pulverized, and then enzymes and/or microorganisms are inactivated. has been achieved.

Hereinafter, the method for producing the protein material of the present invention will be described in detail.

The sardine used in the present invention may be raw silk, frozen sardine, thawed sardine, or the like.

Fermentation of sardines using enzymes and/or microorganisms in the present invention is carried out by allowing enzymes and/or microorganisms that decompose proteins to act on sardines.

Examples of enzymes that degrade proteins that can be used in the present invention include acrosin, urokinase, uropepsin, elastase, enteropeptidase, cathepsin, kallikrein, kininase 2, chymotrypsin, chymopapain,
Collagenase, streptokinase, subtilisin, thermolysin, trypsin, thrombin, papain, panximadopeptidase, pancreatin peptidase,
Proteinases such as ficin, plasmin, renin, lebutidase, rennin, etc.; aminopeptidases such as arginine aminopeptidase, oxynase, leucine aminopeptidase; angiotensinase;
angiotensin exchange enzyme, inshelinase; carboxypeptidase such as arginine carboxypeptidase, kininase 11 thyroid peptidase; dipeptidase such as carnosinase, prolinase;
Other examples include peptidases such as pronase and other proteolytic enzymes, as well as modified and blended products thereof.

In addition, examples of microorganisms that decompose proteins that can be used in the present invention include Aspergillus (^spergillus).
S) genus, Mucor genus, Rhizobus (R
Penicillium spp.
Molds (filamentous fungi) belonging to the genus Streptococcus, genus Monascus, etc.; for example, genus Streptococcus, genus Pediococcus, genus Leucor (ostoc), genus Lactobacillus (
Lactic acid bacteria belonging to the genus Lactobacillus, etc.
and for example Bacillus nara) - (Bacillus nara)
atto), Bacillus subtilis (Bacillus
Bacteria such as Saccharomyces eribusoideus (Saccharomyces 5ubtilis);
es ellipsuideus), Satucharomyces
Sacchromyces cerev
Examples include yeasts such as Y. isiae ) and Y. torula , as well as mutant strains and combination products thereof.

Preferred specific examples of the manufacturing method of the present invention are as follows.

First, remove the internal organs of the sardine. ! J [The parts and skin may or may not be removed.

This sardine is preferably heat-treated. In the case of heat treatment, the temperature is usually 70°C to 100°C, preferably 95°C to 100°C.
The mixture is heated for usually 20 minutes to 60 minutes, preferably 30 minutes to 40 minutes. Although the heating method is not particularly limited, it is preferable to heat using steam or boiling water.

Next, after coarsely crushing the sardine using a chopper or the like,
Remove fat and oil from the coarse powder framework. As a method for removing fats and oils, for example, room temperature to 100°C, preferably room temperature to 7°C.
Add 5°C hot water in an amount of 1 to 5 times, preferably 1 to 2 times, to the coarse powder framework, and while maintaining the above water temperature, pour it into a decanter at 0.5 to 5 t/hour, preferably 1 to 2 t/hour. Inject at an injection rate of 100 to remove oil and fat. This operation may be repeated as many times as necessary, preferably once or twice.

This removal of fats and oils is preferably carried out until the fats and oils content of the deoiled coarse powder framework becomes 5% by weight or less, particularly 3% by weight or less.

Here, vitamin E and vitamin C are added to the coarse powder framework that has been degreased.
Preferably, an antioxidant such as lucitin is added.

Next, the de-oiled coarse powder framework is either 1) simmered with enzymes and/or microorganisms, and then the enzymes and/or microorganisms are inactivated, and then pulverized, or 2) it is pulverized and then the enzymes and/or microorganisms are inactivated. By rI! ! After fermentation, enzymes and/or microorganisms are inactivated, or (2) Fermentation is performed with enzymes and/or microorganisms while being pulverized, and then enzymes and/or microorganisms are inactivated.

Enzymes and/or microorganisms begin to interact with proteins in sardines when mixed with the deoiled coarse flour framework, so after mixing with the deoiled coarse flour framework or fine flour framework, the mixture must be heated at an appropriate temperature and at an appropriate temperature. Need to keep time. Such temperature and time are appropriately selected depending on the type of enzyme and/or microorganism used and the flavor and gelling ability of the target protein material, but are usually 5 to 70°C, preferably 30 to 50°C. temperature and a time of IO minutes to 6 hours, preferably 30 to 60 minutes. Also, this temperature may be controlled to be constant from the beginning, but it may also be controlled in multiple stages, such as initially being controlled to a certain temperature, and then being controlled to a different specific temperature. The holding temperature when controlling in multiple stages is, for example, 5~
Low temperature range of 15℃, medium temperature range of 15-35℃ and 35-70℃
It is broadly divided into high temperature ranges of ℃, and when using enzymes,
The first stage may be kept in a high temperature range or a medium temperature range, and the second stage may be kept in a low temperature range.If enzymes and microorganisms are used together, the first stage may be kept in a high temperature range, a medium temperature range, or a low temperature range. It is also possible to treat with enzyme only, add microorganisms after cooling if necessary, mix uniformly, and then maintain in a medium or low temperature range. If only microorganisms are used,
It is preferable to maintain the temperature in a low temperature range or a medium temperature range.

In addition, after adding the enzyme and/or microorganism to the coarse powder framework or the fine powder framework, as described above, in order to make a homogeneous mixture, it is finely ground while applying mechanical force, or mixed and stirred. It is also possible to maintain the temperature and time within the above-mentioned range while applying mechanical force, or once a homogeneous mixture is obtained, the application of mechanical force may be stopped, and then the mixture is aged and maintained within the above-mentioned mechanical force. The mixture may be maintained within the above temperature and time ranges during the addition of the ester and throughout the subsequent ripening.

For the fine grinding in the present invention, a stone mill type fine grinder can be used, for example, and the particle size of the protein material, especially bone, can be reduced to 20
Fine pulverization is preferably carried out to a particle size of 0μ or less, preferably 100μ or less.

The relationship between the degree of pulverization and texture was measured by a panel test using 10 panelists, and it was found that the above particle size was 300.
At 200-300μ, all of them complained of a rough feeling.
However, some respondents said that it felt a little rough, but 150
There were two people who complained of roughness at ~200μ, and 100μ.
No one complained of a feeling of roughness below μ.

The protein material of the present invention may further include other animal protein sources, vegetable protein sources, animal and vegetable oil sources, carbohydrate sources, or inorganic salts such as salt, disodium phosphate, and sodium polyphosphate, flavorings, and seasonings. ingredients, flavor improvers, antibacterial agents, enzymes and/or microorganisms that act on water, fats and oils, and carbohydrates, emulsifiers, coloring agents, vitamins,
Preservatives, sweeteners, amino M'14, highly unsaturated fatty acids, plant extract ingredients, flavoring agents, and other ingredients can be used as auxiliary raw materials within the scope of the purpose of the present invention. In this case, they may be mixed at any stage of the production method of the present invention, that is, they may be mixed at the initial stage and then subjected to coarse pulverization, fermentation treatment, and fine pulverization. They may be mixed together, or they may be mixed after the processing is completed.However, these additive ingredients (auxiliary raw materials) should not be mixed with the protein material after the action of enzymes and/or microorganisms that decompose proteins. However, in order to obtain a homogeneous product, it is necessary to uniformly mix the above-mentioned additive components in the system at least at some stage before or during the treatment with protein-degrading enzymes and/or microorganisms. is very preferred, and by such means it is possible to produce a very stable system in which the above-mentioned additive components are homogeneously dissolved, emulsified and/or dispersed. However, since edible animal and vegetable oils and fats may reduce the effects of enzymes and microorganisms, it is better to add them after the treatment with enzymes and/or microorganisms has been completed.

The vegetable protein sources that can be used as the additive ingredients include vegetable protein raw materials such as soybeans, peanuts, cottonseed, sesame, sunflower, and wheat, defatted processed products thereof, and concentrated protein isolates derived therefrom. Examples include proteins.

In addition, examples of the animal protein source that can be used as the additive component include livestock milk, skim milk, condensed milk, whole milk powder,
Milk or dairy products such as skim milk powder, modified milk powder, butter, cream, cheese; Livestock meat such as beef, horse meat, pork, mutton, poultry such as chicken, duck, goose, turkey, and other poultry; For example, smoked meat, Processed meat products such as dried meat; e.g. eggs, dried eggs,
Examples include eggs or egg products such as frozen eggs, egg yolks, and egg whites; fish meat or processed fish meat such as ground fish meat and minced fish meat; and other animal protein sources such as liver.

The animal and vegetable oil sources that can be used as the additive components include, for example, animal fats such as lard, beef tallow, mutton tallow, horse tallow, fish oil, whale oil, and milk fat; for example, soybean oil, linseed oil, and saline oil. Flower oil, sunflower oil 1. cottonseed oil, kapok oil,
Olive oil, wheat germ oil, corn oil, palm oil,
Palm kernel oil, monkey fat, illipe fat, porneotallow fat,
Vegetable oils and fats such as coconut oil; processed oils and fats obtained by subjecting them to treatments such as water addition, transesterification, and fractionation; and processed oil and fat products such as butter, cream, margarine, and shortening.

In addition, the carbohydrate sources that can be used as the additive component in item 1 include, for example, agricultural products containing large amounts of carbohydrates such as rice, wheat, corn, potatoes, and sweet potatoes; powdered products obtained by milling them; and the aforementioned agricultural products. For example, starch obtained from rice starch, wheat starch, corn starch, potato starch, etc.; Processed or modified starch obtained by processing or modifying starch, such as pregelatinized starch, dextrin, etc.; For example, sugar, honey, starch sugar, etc. 11! In: Examples include pulp or juice of fruits such as apples, oranges, strawberries, and grapes.

Further, the vitamins that can be used as the additive ingredients include vitamin A, vitamin BI, and vitamin B! , vitamin Btt, vitamin C, vitamin D1 pantothenic acid, vitamin E, vitamin H1 vitamin H1
Vitamin M1 nicotinic acid, vitamin P, thioctic acid, thioctic acid amide, vitamin R1 vitamin S, vitamin T
, vitamin U, vitamin v1 vitamin W1 vitamin X,
Examples of the amino acids include vitamin Y1 rutin, orotic acid, and examples of the amino acids include L-glutamic acid (salt), L-
Glutamine, glutathione, glycylglycine, D, L
-Alanine, L-alanine, T-aminobutyric acid, r-'7
'Minocaproic acid, L-arginine (hydrochloride), aspartic acid (salt), L-asparagine, L-titrulline, L-)liptophan, L-threonine, glycine,
Histidine (derivative), L-histidine (salt), L
-Oxyproline, -inleucine, L-leucine,
L-lysine (salt), D, L-methionine, L-methionine, L-ornithine (salt), L-phenylalanine, D
-Phenylglycine, L-7'loline, L-serine, L
-Tyrosine, L-valine, etc. Examples of the highly unsaturated fatty acids include linoleic acid, liluic acid, eicosapencitric acid, docosahexaenoic acid, and their glycerides, and examples of the plant extract components include various medicinal herbs and asparagus. Examples include extract components extracted from , Korean ginseng, and the like.

The protein material obtained by the production method of the present invention is usually
The ratio of water-soluble protein (the water-soluble protein category refers to the protein category that does not precipitate by adding a sodium trichloroacetate solution) to the total protein is 5 to 50%, preferably 30 to 4%.
5% by weight (however, animal protein sources and/or
Or 5-40% by weight when using vegetable protein sources together
, preferably 20 to 35% by weight).If the proportion of water-soluble protein is less than 5% by weight, muscle fibers tend to remain and the texture and texture may deteriorate. If it exceeds 50% by weight (however, 40% by weight if an animal protein source and/or vegetable protein source is used as an auxiliary raw material), the "smoothness" will be insufficient, and if it exceeds 50% by weight, the "bite" will become strong, which is preferable. In particular, in the protein material obtained by the production method of the present invention, peptides with a molecular species of 40,000 to 70,000 should account for 40 to 90 percent of all peptides excluding water-soluble peptides and amino acids. It's good.

If the protein material obtained in this way is left as it is, as time passes, the protein will further decompose and the desired physical properties and flavor will change. If the material is used for production and the enzymes and/or microorganisms in the material are inactivated in the heat treatment step included in the food production process, or if it is not used immediately for the production of solid food, liquid food, or liquid food,
Heat treatment to inactivate enzymes and/or microorganisms, freezing without inactivating enzymes and/or microorganisms, drying by spray drying, etc., or having the effect of inactivating enzymes and/or microorganisms It is best to preserve the product by adding substances (freezing).If the above-mentioned fermentation and pulverization are to be carried out after the completion of fermentation, heat or inactivate the enzymes and/or microorganisms. After inactivating proteolytic enzymes and/or microorganisms by adding an active substance, etc., pulverization is performed.

After sterilizing various bacteria, the protein material produced according to the present invention may be packaged, frozen, and stored, or may be stored as a dry powder.

The protein material obtained by the production method of the present invention contains a large amount of protein from part or all of sardines, and includes, for example, oden, porridge, noodles, terrines, mousses, meatballs, and spring rolls. toppings, gyoza wrappers, wonton toppings, shumai toppings, weaning foods, pudding-like foods, tofu-like foods, yogurt-like foods, hamburger fillers or fillings, minced foods, protein drinks, soups, spreads, In some cases, it is used as is in liquid foods for the sick and elderly, sauces, Chawanmushi-like foods, cheese-like foods, buckwheat-like foods, mayonnaise-like foods, terrine-like foods, fried foods, skin-like foods, etc. Not only can it be used as a material, but it can also be used as a material for the production of such foods, making it extremely useful.

Furthermore, the protein material obtained by the production method of the present invention can be mixed with, for example, animal proteins, vegetable proteins, animal and vegetable fats and oils, and carbohydrates and used as is as a food or as a food material.

Using the protein material obtained by the production method of the present invention,
Specific methods for producing foods in various forms include, for example, the following methods.

(1) In the protein material obtained by the production method of the present invention,
For example, animal and vegetable fat sources such as vegetable oil and butter, melting agents such as dibasic sodium phosphate, sodium polyphosphate, sodium birophosphate, and other phosphates, and if necessary, animal and vegetable proteins such as cheese and sodium casein. Food sources, seasonings, food preservatives, carbohydrates, such as shrimp, crab, beef, pork, chicken, liver, clams, etc., mixed with small pieces of food, flavors, extracts, etc., 50 to 100
Processed cheese-like foods, cheese spread-like foods,
A method for producing solid or blended foods such as liver paste-like foods.

(2) In the protein material obtained by the production method of the present invention,
Add water and grind as necessary to make a slurry, and further add gel forming agents such as agar, farcelan, carrageenan, pectin, gelatin, egg yolk, whole egg, and egg white as necessary.
By adding other syneresis agents such as starch, sweeteners, seasonings, flavors, food preservatives, colorants, etc., mixing them uniformly, heating them, and then cooling them, for example, pudding-like foods, jelly-like foods, etc. A method of producing an elastic gel-like food product.

(3) In the protein material obtained by the production method of the present invention,
Add water, if necessary, e.g. carrageenan, agar,
By adding and grinding skim milk, other dairy products, etc., and fermentation aids such as glucose and lactose, the protein content can be reduced to 2.
Prepare a slurry liquid of ~10% by weight, heat sterilize the slurry liquid, add lactic acid bacteria and ferment it, and add sweeteners, fragrances, seasonings, colorants, etc. at any stage as necessary. A method for producing fluid or liquid foods, which are used for producing yogurt-like foods, lactic acid drink-like foods, etc., by mixing.

(4) The protein material obtained by the production method of the present invention,
While further grinding as necessary, it is mixed with an aqueous medium such as water, soy milk, milk, fruit juice, vegetable juice, and an aqueous solution in which other components are dissolved to dissolve the water-soluble nitrogen-containing components of the protein material. Then, the water-insoluble nitrogen-containing component of the protein material is uniformly dispersed, and then, for example, heat sterilization is performed, or the aqueous medium is added at the stage of obtaining the protein material of the present invention to obtain an appropriate concentration. After adjusting to
Or a method of producing a beverage by treating it with microorganisms.

(5) The protein material obtained by the production method of the present invention,
001 to 15 in terms of solid content per 100 parts by weight of wheat flour
By using parts by weight and further adding other ingredients as appropriate depending on the desired flour processed food to prepare a dough, shaping the dough and subjecting it to heat treatment such as baking, steaming, frying, etc. For example, biscuit, kutsky, warefirth,
crackers, presolanil, cakes, pies, choux pastry,
A method for producing flour processed foods such as donuts, pancakes, bread, pizza pie, okonomiyaki, takoyaki, meat buns, bean paste buns, shumai wrappers, spring wrappers, gizza wrappers, etc.

(6) The protein material obtained by the production method of the present invention,
0.1-4 in terms of solid content per 100 parts by weight of soybean protein
0 parts by weight mixed part, and additional ingredients such as other seasonings, spices, and colorants as necessary; animal and vegetable oil sources, animal protein sources, vegetable protein sources, carbohydrate sources, and, for example, luxury foods, Mix ingredients such as vegetables, meat, and fish,
Next, the soybean protein in the mixture is coagulated to produce products such as tofu, boiled, ganmodoki, namaage, yuba, frozen tofu, fibrous soybean protein food, soybean protein curd, structured soybean protein food, soybean protein gel food, etc. A method for producing processed soybean protein food.

(η) The protein material obtained by the production method of the present invention is added to an aqueous solution such as water or an aqueous solution in which other components are dissolved, at a ratio of 0.1 to 15% (weight liter basis, the same applies hereinafter) in terms of solid content. After adding to the medium and mixing by further grinding as necessary, 10 to 90ffi1% of edible animal and vegetable oils and fats are mixed,
If necessary, emulsifiers, emulsion stabilizers, etc. are used in combination to make the emulsion more stable, and by emulsifying to form an oil-in-water emulsion, it is possible to produce noodles, bread, rice crackers, pies, biscuits, crackers, gizzard wrappers, For kneading or surface treatment of foods such as cakes and choux pastries, for spreads applied to bread, etc., or as toppings for various foods,
A method for producing an emulsified oil and fat composition that can be used for fillings.

(8) The protein material obtained by the production method of the present invention,
By heating and grinding as necessary, o, in terms of solid content, per 100 parts by weight of rejuvenated rice or non-glutinous rice or their flour.
Parts by weight, preferably 0.1 to 5 parts by weight, are used, for example, in the case of mochi, the above protein material is mixed and steamed at the stage of steaming rice or rice flour, or separately at the stage of pounding rice or rice flour. A method for producing kasuri and rice crackers by preparing mochi dough by adding and pounding the heated protein material, shaping the mochi dough, and then roasting or deep-frying as necessary; Inactivation of enzymes and/or microorganisms may be carried out at the stage of producing the protein material, or may be carried out by heat treatment during production of rice crackers.

(9) The protein material obtained by the production method of the present invention,
0゜1-10 in terms of solid content per 100 parts by weight of wheat flour
Use parts by weight, preferably 0.1 to 5 parts by weight, and further use other ingredients such as water, eggs, milk, etc. as necessary, and add other ingredients such as water when mixing and kneading the flour and other ingredients. A method of mixing the above-mentioned protein material in advance, a method of mixing the above-mentioned protein material at the same time when the flour and other ingredients are mixed and kneaded, or a method of mixing the above-mentioned protein material after the flour and other ingredients are mixed and kneaded. By mixing the above-mentioned protein materials and making noodles at an appropriate time according to the manufacturing method of various types of noodles, wheat flour can be used for so-called noodles such as udon, soba, and Chinese noodles, as well as for noodle, noodle, spaghetti, macaroni, etc. A method for producing noodles as the main raw material and made edible by boiling, that is, noodles in a broad sense.In addition, the inactivation of enzymes and/or microorganisms may be carried out at the production stage of the protein material mentioned above, or during the production of noodles. This may be carried out by a final heat sterilization treatment.

01 The protein material obtained by the production method of the present invention is used in an amount of 0.01 to 20 parts by weight in terms of solid content, preferably 0.1 to 10 parts by weight, based on 100 parts by weight of wheat flour, and other ingredients are used as appropriate. A method for producing batter for tempura and fried foods such as seafood, meat, poultry, seaweed, vegetables, mushrooms, etc., and batters for coated fried foods such as those coated with breadcrumbs and/or those that are not coated with breadcrumbs. Incidentally, fried foods include not only those that are eaten immediately after frying, but also fried foods with coatings that are served after being refrigerated as so-called chilled foods, and cooked frozen foods that are served after being frozen. This also includes battered and fried foods.

OD The protein material obtained by the production method of the present invention can be used at any stage in the production of seasonings to produce paste-like or solid ingredients such as sauces, soy sauce, miso, dashi, instant curry, sauces, ketchup, etc. A method for producing seasonings in various forms such as solid, powdered, liquid cane and fluidized forms.

(Transfer) The protein material obtained by the production method of the present invention,
A method for producing a cooked food material by mixing 40 to 80 parts by weight in terms of solid content with respect to 100 parts by weight of wheat flour. The product can take a variety of forms, such as dough, dough, etc., but when cooking, the final product is 10% flour.
Dough is prepared so that the total water content is 200 to 500 parts by weight based on the zero weight standard, and the dough is formed into various shapes as it is, or layered with other food materials. By putting it in a lump inside other food materials, wrapping it in other food materials, or wrapping it in other food materials, and subjecting it to heat treatment such as baking, boiling, steaming, frying, etc. , it is possible to obtain cooked foods with good texture, flavor, and texture.

Q:1 The protein material obtained by the production method of the present invention is extracted from an oil-in-water emulsion containing 0.1-15% (by weight, same hereinafter) in terms of solid content, 45-90% edible vegetable oil, vinegar and water. A method for producing emulsified foods, mainly like mayonnaise and in some cases like dressings (
In some cases, when producing the protein material of the present invention,
It is also possible to mix each component in the above ratio and perform enzyme and/or microbial treatment).

ao Consisting of an oil-in-water emulsion containing 0.1 to 5% of the protein material obtained by the production method of the present invention in terms of solid content (based on weight Wk, the same applies hereinafter), 10 to 45% of edible vegetable oil, vinegar and water. , a method for producing acidic emulsified foods, mainly dressing-like salad dressings, and in some cases mayonnaise-like (in some cases, when producing the protein material of the present invention, each ingredient is blended in the above ratio) It is also possible to perform enzyme and/or microbial treatment).

a99 The protein material obtained by the production method of the present invention is used in an amount of 0.0% in terms of solid content per 100 parts by weight of eggs and/or egg whites.
By heating and coagulating the mixture obtained by mixing 1 to 40 parts by weight of the mixed part and other additive ingredients and food materials as necessary, it is possible to produce egg rolls, enog cakes, chawanmushi, egg rolls, omelettes, egg tofu, A method for producing egg processed foods such as pudding, pudding, custard, and Bavarois.

OFA 0.1 to 40% of the protein material obtained by the production method of the present invention in terms of solid content (based on weight, the same applies hereinafter), 5 to 30% of fresh cream or (and) synthetic syrup, and 5 to 30% of ground fish meat. and salt, and optionally vegetables, fish fillets in small blocks, seasonings, and other additives, and then heating and coagulating this mixture to produce cooked foods such as terrines, mousses, quenelles, etc. Method.

Specifically, in the case of terrine, in the first step, salt is added while ground fish meat is ground, and then fresh cream or synthetic cream, milk, whole eggs, and the protein material produced by the present invention are mixed. , create a farce. Second
At step 1, mix vegetables, small blocks of fish fillet, seasonings, and other additives as needed to the above fascis, place it in a container, and heat it in the oven for 150~200 minutes.
Steam for 15-30 minutes at 00°C and cool to obtain a terrine.

For the mousse, add salt while grinding the minced fish meat, then add the egg whites, add vegetables, small blocks of fish fillet, seasonings, and other additives as needed, then add fresh cream or The synthetic cream and the protein material produced according to the present invention are mixed and kneaded until uniform. Once it is kneaded, it is put into a mold and the whole container is opened.150
Steaming for 15-30 minutes at ~200°C yields a mousse.

In the case of quenelle, as a preliminary preparation, a panade is made with milk, butter, flour and whole eggs, and after grinding the minced fish meat and adding salt, the protein material produced according to the present invention is prepared. and, if desired, vegetables, small blocks of fish fillets, seasonings,
Add other additives, then add the panade and fresh cream or synthetic cream and knead until homogeneous. Once kneaded, it is shaped and heated in boiling water to obtain a quenelle.

Fin The protein material obtained by the production method of the present invention can be used at any stage in the production of liquid foods, such as various potage soups, soup stock, Chinese-style corn soup, baby food, food for the elderly, etc. A method for producing fluid foods including transparent foods with relatively low viscosity, such as fluid foods for sick people, and semi-fluid foods with high viscosity.

The protein material obtained by the production method of the present invention is mixed with meat such as fish, chicken, beef, pork, mutton, whale meat [0.1 to 40 parts by weight in terms of solid content per 100 parts by weight] ,
Other additive ingredients such as seasonings, spices, and coloring agents as required; animal and vegetable oil sources, animal protein sources, vegetable protein sources, and carbohydrate sources as described above; and, for example, recreational foods,
Using ingredients such as vegetables, meat, and fish, for example, ham, sausage, bacon, corned beef, hamburger steak, minced meat, meatballs, chicken balls, minced balls, Chinese dumplings,
A method for producing processed meat foods such as shrimp dump, shrimp balls, fish balls, kamaboko, chikuwa, and oden ingredients.

01 A method for producing tofu by mixing 5 to 80 parts by weight, preferably 15 to 30 parts by weight of the protein material obtained by the production method of the present invention in terms of solid content per 100 parts by weight of soy milk powder.

(2) The protein material obtained by the production method of the present invention,
10 to 10% of solid content per 100 parts by weight of konnyaku flour
A method for producing konjac by mixing 800 parts by weight, preferably 50 to 200 parts by weight.

(21) A terrine prepared by mixing 20 to 500 parts by weight, preferably 50 to 200 parts by weight, of the protein material obtained by the production method of the present invention per 100 parts of ground fish meat;
A method for producing Western-style side dishes such as quenelles.

(22) Protein material 1 obtained by the production method of the present invention
00 parts by weight, 50 to 150 parts by weight of minced fish meat, and 10 to 50 parts by weight of vegetable protein (dry weight basis) and/or
Or mix with 20 to 50,211 parts of eggs (however, the protein material produced according to the present invention should account for 5 to 50 weight percent of the entire product, preferably 10 to 30 weight percent) and heat. method for producing tofu-like food.

〔Example〕

Examples of the present invention are shown below, but the present invention is not limited to these Examples.

Example 1 Sardines with internal organs, skin, and fins removed were steamed at 95°C for 3
The mixture was heated for 0 minutes and coarsely ground using a chopper (manufactured by Hanaki Sakushin).

Two times the weight of the sardine was added to coarsely ground minced sardines in warm water at 50°C, and the mixture was placed in a decanter (manufactured by Tomoe Kogyo). O
Pour slowly with an inflow rate of t/h to separate most of the oil. The obtained flakes had a moisture content of 56% by weight and an oil content of 3% by weight or less.

On the other hand, the separated mixture of fish oil and fish juice was subjected to a continuous centrifuge M machine, and further separated into fish oil, fish juice, and cake.

The above flakes and the above cake were placed in a mixing tank with a stirrer (manufactured by other manufacturers), and the above fish juice was mixed with a water content of 80% by weight.
and stirred to mix.

This mixture was sent to a Mascolloider (a fine grinding device manufactured by Sodo Seisakusho) using a screw pump, and the mixture was passed through the grinding device twice so that the particle size, especially the particle size of fish bones, was 80 μm or less.

Finely ground fish meat with bones was placed in an enzymatic decomposition tank (manufactured by Stefan), vitamin E was added at a concentration of 500 ppm based on the oil and fat content of the final product (target product), and the mixture was heated to 80°C in a jacket while stirring at low speed. Run warm water to bring the product temperature to 50℃.
When the temperature of the zero product reached 50°C, the hot water in the jacket was brought to 50°C, and an amount equivalent to 0.05% by weight of a proteolytic enzyme "Amano AJ (manufactured by Amano Pharmaceutical)" dissolved in a small amount of distilled water was added. After the addition, stirring was increased to high speed and held for 30 minutes, then hot water at 80°C was poured into the jacket to quickly bring the temperature to 75°C to inactivate the enzyme.

The product is in the form of a paste with a water content of 80% by weight and an oil content of less than 2% by weight.The ratio of water-soluble proteins to the total protein in the product is 32% by weight, and the molecular weight is 4% to all peptides excluding water-soluble peptides and amino acids. The proportion of peptides ranging from 10,000 to 70,000 was 85% by weight.

This product was heated to 100℃ in On Lake (manufactured by Sakura Seisakusho).
After heat sterilization for 10 minutes, the number of general bacteria is 300/g
It was below.

After sterilization, it was packed in a 5 kg bag using a packaging machine and stored in a freezer at -30°C.

After sterilization, the mixture was dried at 70°C using a drum dryer and then ground to obtain a powder.

Example 2 Flakes with a water content of 55% by weight and an oil content of 2.5% by weight, which had been treated with a decanter in the same manner as in Example 1, were placed in the same enzymatic decomposition tank as in Example 1, and the flakes were placed in a jacket at 80% by weight while stirring at low speed.
℃ warm water was flowed to raise the product temperature to 50℃. Product temperature 50
Once the temperature reaches 50°C, heat the water in the jacket to 50°C, add an amount equivalent to 0.05% by weight of the proteolytic enzyme ``Amano AJ'' and ``Protin A''.
C-10" (manufactured by Daiwa Kasei) in an amount equivalent to 0.05% by weight dissolved in a small amount of distilled water and vitamin E were added at a concentration of 500 ppm based on the fat content of the final product (target product). After addition, stir at high speed and hold for 30 minutes, then pour warm water at 80°C into the jacket and immediately bring the product temperature to 75°C.
The enzyme was inactivated as follows.

This treated product was sent to a mass colloider using a screw pump and pulverized twice so that the particle size, especially the particle size of fish bones, was 80 μm or less.

The ratio of water-soluble proteins to the total protein in the product was 38% by weight, and the ratio of peptides with a molecular weight of 40,000 to 70,000 to all peptides excluding water-soluble peptides and amino acids was 73% by weight.

When this product was heat sterilized using an onlater at 100°C for 10 minutes, the number of general bacteria was 300 or less/g.

After sterilization, it was packed into 5 kg packs using a packaging machine and stored in a freezer at -30°C.

After sterilization, hot air at 180° C. was blown into the mixture and the mixture was dried and powdered using a spray dryer to obtain a powder having a water content of 4% by weight.

Example 3 Flakes with a moisture content of 60% by weight and an oil content of 2% by weight, treated with a decanter in the same manner as in Example 1, were placed in a mixing tank, and the flakes were treated with a decanter in the same manner as in Example 1.
Add water to 0% by weight and mix. This mixture was sent to a mass colloider using a screw pump and pulverized twice so that the particle size, especially the particle size of fish bones, was 80 μm or less.

On the other hand, lactic acid bacteria (S
treptococcus 1aetis),
A starter was prepared that was cultured at 37°C for 24 hours.

A mixture of finely ground fish meat and fish bones was placed in the same enzymatic decomposition tank as in Example 1, and hot water was poured into the jacket while stirring at low speed to raise the product temperature to 35°C.

When the product temperature reaches 35℃, turn the hot water in the jacket to 35℃,
Proteolytic enzyme "Amano AJ 0.03% by weight dissolved in a small amount of distilled water and lactic acid bacteria starter 10% by weight"
was added. After the addition, the mixture was stirred at low speed for 10 minutes, and then left stationary for 8 hours to perform fermentation and enzyme treatment.

When this product was heat sterilized using an onlater at 100°C for 10 minutes, the number of general bacteria was 300 or less/g.

The ratio of water-soluble protein to the total protein in the product is 32% by weight, and the ratio of water-soluble protein to the total protein in the product is 32% by weight, and the ratio of water-soluble protein to the total protein in the product is 32%. The proportion of 40,000 to 70,000 peptides was 60% by weight.

After sterilization, package it in 5kir punctures using a packaging machine and store at -30℃.
It was stored frozen in the freezer.

Example 4 Sardines with internal organs, skin, and fins removed were run twice through a chopper (manufactured by Hanaki Sakushin) to be minced.

2 parts by weight of 45°C warm water per 1 part by weight of sardine was added to coarsely ground minced sardines, and the mixture was poured into the inlet of a decanter (manufactured by Tomoe Kogyo) for 2 hours. Pour slowly at an inflow rate of OL/hour to separate most of the oil and obtain flakes with a moisture content of 55% by weight and an oil content of less than 3% by weight.

On the other hand, the separated mixture of fish oil and fish juice was applied to a continuous centrifuge (Gelabel) and separated into fish oil, fish juice, and cake.

The flakes and cake were treated as in Example 1.

Example 5 Sardines with internal organs removed in a chopper (manufactured by Hanaki Sakushin)
Sprinkle it over the rice and mince it.

3 parts by weight of 37°C warm water per 1 part by weight of sardine is added to coarsely ground minced sardines, and the mixture is slowly poured into the inlet of a decanter (manufactured by Tomoe Kogyo) at an inflow rate of t, st/hour to separate the oil. . This operation is carried out twice to obtain flakes with a moisture content of 53% by weight and an oil content of 2% by weight or less.

On the other hand, the separated mixture of fish oil and fish juice is subjected to continuous centrifugation.
The mixture was poured into 1 liter (gelabers) and separated into fish oil, fish juice, and cake.

The flakes and cake were treated as in Example 2.

Example 6 A sardine with its internal organs, skin, and fins removed was coarsely ground using a chopper (manufactured by Hanaki Sakushin).

The same weight of 40° C. warm water as the sardine was added to coarsely ground minced sardines, and the mixture was slowly poured into the inlet of a decanter (manufactured by Tomoe Kogyo) at a flow rate of 1.5 t/hour to separate most of the oil. This operation was performed twice. The flakes obtained had a moisture content of 55% by weight and an oil content of 1% by weight or less.

The above-mentioned flakes were placed in a double-walled mixing tank equipped with an agitator (manufactured by Tsusaku Seisakusho), water was added to the mixture so that the water content was 80% by weight, and the mixture was stirred and mixed.

Then, warm water at 50°C was poured through the double wall to bring the temperature of the product, which tends to contain fish bones, to 50°C, and 0.05% by weight of proteolytic enzyme "Amano A" (manufactured by Amano Pharmaceutical Co., Ltd.) dissolved in a small amount of water was added. At the same time, vitamin E and vitamin C were added and mixed to the oil and fat content of the final product (target product) so that the concentrations were 500 ppm of vitamin E and 200 ppm of vitamin C.

This mixture was sent to a Mascolloider (a fine grinding device made by Sodo Seisakusho) using a screw pump, and the six items were subjected to fine grinding 'AM twice so that the particle size, especially the particle size of fish bones, was 80μ or less.The temperature of the six items was 50-55 The treatment time after enzyme addition was 30 minutes.

The product is in the form of a paste with a water content of 80% by weight and an oil content of less than 1% by weight.The ratio of water-soluble protein to the total protein in the product is 30% by weight, and the molecular weight of all peptides excluding water-soluble peptides and amino acids is 30% by weight. The proportion of 40,000 to 70,000 peptides was 70% by weight.

This product was immediately sterilized by heating at 100° C. for 10 minutes using an Onlater (manufactured by Sakura Seisakusho) to inactivate the enzyme and sterilize it. The general bacterial count of this product was 300 cells/g or less.

After sterilization, it is packaged into 5 kg packs using a packaging machine and kept at -30°C.
I put it in the freezer and stored it frozen. .

After sterilization, the mixture was dried at 70° C. using a drum dryer and pulverized to obtain a powder.

Example 7 The viscera and head were removed from the sardines, and the pieces were thoroughly washed and coarsely ground using a chopper (manufactured by Hanaki Sakushin Co., Ltd.).

Add 3 times as much 40℃ warm water as the amount of sardine meat into a container containing coarsely crushed minced fish bones, and add 1 cup to the inlet of a decanter (manufactured by Tomoe Kogyo).
．． Water is poured slowly at a flow rate of 7 tons/hour to separate most of the oil. This operation was performed twice. The resulting flakes had a water content of 56% by weight and an oil content of 1% by weight or less.

The above flakes were placed in a double-walled mixing tank with a stirrer (manufactured by Tsusaku Seisakusho), and the lactic acid bacterium Streptococcus lactis, which had been previously cultured in a skim milk powder medium, was
ococcus lactig) and Streptococcus cremoris
Add 5% by weight of mixed medium of MoriS) and 1% by weight of skim milk powder, and at the same time add vitamin E and vitamin C to the fat content of the final product (target product) to a concentration of 500pp of vitamin E and 200pp of vitamin C. In addition, 40° C. hot water was added so that the water content of the mixture was 80% by weight.

Immediately thereafter, hot water at 40°C was added to the double wall to bring the temperature of the mixture to 40°C.

This treated material was sent to a mass colloider using a screw pump and pulverized twice so that the particle size, especially the particle size of fish bones, was 80 μm or less.

The ratio of water-soluble protein to the total protein in the product was 30% by weight, and the ratio of peptides with a molecular weight of 40,000 to 70,000 to all peptides excluding water-soluble peptides and amino acids was 50% by weight. The water content of this product was 80% by weight, and the fat and oil content was 1% by weight or less. Moreover, this product had no sardine odor at all and had a pleasant aroma.

This product was immediately heat sterilized using an onlater at 100°C for 10 minutes to deactivate the enzyme and sterilize it.

The general bacterial count of this product was 300 cells/g or less.

After sterilization, it is packaged into 5 kg packs using a packaging machine and kept at -30°C.
I put it in the freezer and stored it frozen.

After sterilization, after drying with hot air at 70℃ using a drum dryer,
It was finely pulverized to obtain a powder.

Example 8 After removing the internal organs, skin, and fins from sardines, they were thoroughly washed and coarsely ground using a chopper.

Add 3 parts by weight of room temperature water to 1 part by weight of coarsely ground minced fish bone in a decanter (manufactured by Tomoe Industries).
Water is slowly poured into the inlet at a flow rate of 1.5 t/hour to separate most of the oil. This operation was performed twice. The obtained flakes had a water content of 54% by weight and an oil content of 1% by weight or less.

The above flakes were placed in a double-walled mixing tank with a stirrer, and after adding vitamin E and vitamin Ct to the oil content of the final product so that the amount of vitamin E was 500 ppm and vitamin C was 200 ppm, hot water at 40°C was poured into the double wall. and reduce the temperature to 4
The temperature was set to 0°C. Immediately, the lactic acid bacterium Streptococcus cremoris (St.
Add 5% by weight of Leptococcus cremori S) and at the same time add 3% by weight of protease 1 Amano A" (manufactured by Amano Pharmaceutical) dissolved in a small amount of water, mix well, and heat at 40°C until the moisture content is 80% by weight. Add warm water and mix.

After mixing, the mixture was sent to a mass colloider using a screw pump and passed through a pulverizer twice so that the particle size, especially the particle size of fish bones, was 80 μm or less.

The product has a sardine odor (no smell) and has a pleasant scent.
0% by weight, fat and oil content of 1% by weight or less in paste form, the ratio of water-soluble protein to the total protein in the product is 32% by weight, and the molecular weight is 40,000 to 70,000 to all peptides excluding water-soluble peptides and amino acids. The proportion of peptide was 65% by weight.

This product was immediately heat sterilized using an onlater at 100°C for 10 minutes to deactivate the enzyme and sterilize it.

The general bacterial count of this product was 300 cells/g or less.

After sterilization, it was packaged into 5-pupil bags using a packaging machine and stored frozen in a freezer at -30°C.

After sterilization, after drying with hot air at 70℃ using a drum dryer,
It was finely pulverized to obtain a powder.

Example 9 (Example of manufacturing a sardine slice product) 600 g of the pale green paste protein material obtained in Example 1, 50 g of powdered soybean protein, 20 g of powdered gelatin, 100 g of sodium caseinate, 250 g of white soybean oil, 20 g of sodium tartrate, 6 g of xanthan gum. , 10 g of common salt, Ig of sodium glutamate, 1 g of perapar, and 3.0 g of seasonings are placed in an emulsifying pot (manufactured by Irie Seisakusho), and while stirring at low speed, steam is directly injected into the jacket and the pot to apply a vacuum.

When the internal temperature reaches 50°C, change to high-speed stirring and stop the steam flowing into the inside of the pot. Stir at high speed until the internal temperature reaches 80°C. When the internal temperature reaches 80°C, stop the steam injection into the jacket and vacuum, lift the lid of the emulsification pot, and take out the molten product into a stainless steel bucket.

Place the product in a stick shape on top of the packaging film while it is still hot, then wrap the packaging film over it and stretch it out into a 2-layer plate.Then, cut the packaging material into squares, fold it, and put it in the refrigerator to cool. A plate-shaped sardine slice product of cheese cane is obtained.

This sardine slice product (carton type product) had a smooth texture with a good sardine flavor when used in sandwiches and the like.

Implementation N10 (Manufacturing example of sardine stick product) Pale green paste-like protein material obtained in Example 2 500
g, 100 g of codfish, 20 g of soybean protein ff, 10 g of whey protein, log of powdered egg white, and 2 g of salt were sufficiently kneaded in a Robo Coupe (manufactured by Robo Coupe) at a temperature of 10° C. or lower. Thereafter, the kneaded product is extruded into a fibrous form into boiling water using a nozzle with a mesh-like tip and coagulated to create a fibrous composition. On the other hand, 500 g of pale green paste-like protein material obtained in Example 3, 200 g of tarasuri, and 2 g of salt.
and 2 g of the seasoning are kneaded using a Robocube (manufactured by Robocube) at a material temperature of 10°C or less. Spread this on a wet cloth to a thickness of about 3-1, then arrange the previously prepared fibrous composition like a sheet of norimaki and wrap it in the same way as norimaki, so that the fibrous composition is inside. Create a stick-like object. Then, put the cloth in a steamer and steam it at boiling temperature for about 30 minutes. When cooled after steaming, a sardine stick product containing 45% to 70% sardines with excellent sardine flavor is obtained. This product was smooth and had no roughness.

Example 11 (Spaghetti production example) Pale green paste protein material 130 obtained in Example 3
g, semi-strong flour 300g, salt 3g, gluten 10g, and lecithin 5g in a test mold! ! Mix in the mixing tank of the machine for 30 minutes, and squeeze firmly with your hands until it forms a clump. After mixing, the noodle-making machine's roll clearance is set to scale S and the noodle is compressed two or three times to compress the powder into a strip. Thereafter, the clearance is set to 6 on the scale, the strip is made into two layers, and the same operation is performed 3 to 4 times to perform kneading and compression.Finally, the clearance is set to 4 on the scale and compression is performed twice to create the strip. 3-@X3 of the completed strip
Three haze-square spaghetti were made through a 1111-width tooth cutter.

When I boiled this spaghetti in the usual way and tried it with oil-cooked sardines on top, I found that it had a chewy sardine flavor and a smooth texture without any graininess.

Example 12 (Beverage production example) 100 g of the protein material obtained in Example 3 was placed in a beaker, and 300 g of water, 15 g of Shigli, and xanthan gum tg were added thereto, and dissolved in a homomixer to give 145 g of protein material.
Heat sterilize at 10°C for 3 seconds and cool to 10'C. Thereafter, an appropriate amount of milk flavor was added to this to obtain a beverage.

This beverage had a milk-like appearance and was a full-bodied product with a milk flavor.

Example 13 (Beverage production example) 100 g of the protein material obtained in Example 5 was placed in a beaker, and to this was added 100 g of water, 3 g of gum arabic, 1 low viscosity carboxymethyl cellulose (hereinafter referred to as CMC) Ig,
Shi*tJ! Add 30 g of dissolved citric acid and 0.5 g of citric acid and mix evenly with a homomixer to prepare a solution.
After high-speed emulsification of corn oil Log in the solution, water 200%
After adding g and making it uniform, heat sterilize it at 100℃ for 30 minutes,
Cool to 40°C. Thereafter, an appropriate amount of orange essence was added to this to obtain a beverage. This beverage was a milk drink-like product with an orange flavor.

Example 14 (Beverage production example) 100 g of the protein material obtained in Example 3 was placed in a beaker, and 360 g of water, 40 g of fructose-glucose solution, 0.2 g of tartaric acid, and 1 g of xanthan gum were added thereto to make it homogeneous. A beverage was obtained by mixing 15 g of meat extract. This beverage was a product with appropriate sourness and plum flavor.゛Example 15 (Beverage production example) 100 g of the protein material obtained in Example 1 was placed in a beaker, and 300 g of water, 11415 g of water and CM were added to it.
Add 2g of C and dissolve with a homomixer, then add 3g of soy milk.
00g was mixed to obtain a beverage. This beverage was a full-bodied product with a unique flavor that had never existed before.

Example 16 (Beverage production example) 100 g of the protein material obtained in Example 3 was placed in a beaker, and 300 g of water and SidJ! 15 g and 2 g of xanthan gum were added and dissolved in a homomixer, and further mixed with 200 g of milk to obtain a beverage. This beverage had a good flavor similar to milk.

Example IT (Beverage production example) 100g of the protein material obtained in Example 3 was placed in a beaker, and 100g of water, 3g of gum arabic, and SigtJ were added to the beaker.
! 30 g of citric acid and 110.5 g of citric acid were added and mixed uniformly with a homomixer to prepare a solution. After high-speed emulsification of IQg of corn oil to the solution, 200 g of water was added.
was added to make the mixture uniform, and 100 g of orange juice was further added to obtain a beverage.

This beverage was a milk drink-like product with an orange flavor.

Example 18 (Beverage production example) 100 g of the protein material obtained in Example 1 was placed in a beaker, and 360 g of water, 40 g of fructose-glucose solution, 0.5 g of xanthan gum, and 3 g of CMC were added thereto to make it homogeneous, and then vegetable juice was added. A beverage was obtained by mixing 200 g.

This beverage had good flavor.

Example 19 (Beverage production example) The sardine decanted in Example 4 was pulverized to 100μ or less, 100g was thawed, and 3.0 g of salt was added to it.
g and 0.2 g of sodium pyrophosphate are added and kneaded using a crusher equipped with a temperature control jacket and a stirring device to prepare a paste-like material. Pour warm water into the jacket and lower the temperature of the paste to 50.
℃, and the proteolytic enzyme proteinase ``Amano JA''
(manufactured by Amano Pharmaceutical Co., Ltd.) and lysozyme soppm as a bacterial growth inhibitor were each dissolved in a small amount of water and added.

After the addition is complete, the stirring is switched to high speed and kneading and stirring are continued for 15 minutes while maintaining the temperature at 50°C. Immediately after 15 minutes have passed, skim milk powder Log is added and mixed, and stirring is continued for an additional 15 minutes. Immediately thereafter, the temperature of the jacket was increased and maintained at 80°C for 30 minutes to stop the enzyme activity. Water is added to this pasty material so that the solid content is about 9-10%, stirred with a homomixer, sterilized at 90-95°C for 5 minutes, and then cooled to 37°C. To this, 3 g of a mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus that had been cultured in advance is added and mixed, and fermented for 6 hours in a 37° C. incubator. On the other hand, 5 g of sig sugar, 3 g of asparagus pressed juice, and 0.2 g of ascorbic acid were sterilized and mixed, and this and the above fermented product were homogenized using a homomixer, cooled, and dispensed into sterilized containers. Got a drink. This beverage had stable and good growth in the middle, and was a refreshing product.

Example 20 (Beverage production example) The sardines decanted in Example 4 were finely ground to 100μ or less, thawed 100g, and placed in a crusher equipped with a temperature adjustment jacket and stirring device. Increase the temperature to 50°C while stirring. Add to this 3 g of refined fish oil containing 20% eicosapene citric acid, and 0.5 g of α-tocopherol.
g and Powder a - 5 g of gelt (spray-dried product) are added, and while stirring at high speed, water is gradually mixed in so that the solid content becomes 9 to 10%. In addition, the proteolytic enzyme pronase (
(manufactured by Kaken Kagaku) 0.05g and proteinase “Amano JA
(manufactured by Ohno Pharmaceutical Co., Ltd.) and 50 pp+s of lysozyme as a bacterial growth inhibitor were each dissolved in a small amount of water and added. After the addition is complete, the stirring is switched to high speed and kneading and stirring are continued for 15 minutes while maintaining the temperature at 50°C.

After 15 minutes, add and mix log of skim milk powder, and add 5 logs of skim milk powder.
Continue stirring for 15 minutes at 0°C. Immediately thereafter, the temperature of the jacket was raised and maintained at 80°C for 30 minutes to stop the enzyme activity. On the other hand, 3 g of asparagus pressed juice, 0.2 g of ascorbic acid, and 0.5 g of citric acid are mixed together, and this and the above enzymatically decomposed product are homogenized using a homomixer. This was sterilized at 95° C. for 5 minutes, cooled, and dispensed into sterilized containers to obtain a beverage. This beverage had good emulsification with oil and had a refreshing feeling.

Example 21 (Production of Buti Bread) A mixture of chemical yeast log dissolved in 40 cc of lukewarm water and 1 tablespoon of skim milk, 1 tablespoon of sugar, and 2/3 teaspoon of salt added to 50 cc of lukewarm water were mixed. A mixture of 60 g of the protein material obtained in Example 2 and 1/2 egg was added to 200 g of strong flour and kneaded. Added 1 tablespoon of butter to this, kneaded further, and heated to 130°C. Ferment for 40-50 minutes.

After that, degas the dough, roll it into 6 to 8 equal parts, let it rest, then shape it into a wooden pear shape, place it on a baking sheet and ferment it at 38℃ for 40 minutes, and finally put it in an oven at 180 to 190℃ for 13 minutes. I baked it and got some bread.

This buchibread was well-baked, aromatic, and delicious with a good flavor.

Example 22 (Cake production) Mix 175 g of soft flour with 1 teaspoon of cinnamon, 1 teaspoon of baking soda, 1/4 teaspoon of salt, and 1/2 teaspoon of baking powder.

Separately, in a bowl, add 150cc of salad oil and 140ml of sand.
Mix well with a whisk, add 2 eggs and 140 g of the protein material obtained in Example 4, and mix well. To this, add the previously mixed ingredients and mix. Prepare the cake batter. Thereafter, a mold was greased with oil and sprinkled with flour, and the cake batter was poured into the mold, and the mold was baked in an oven at 160° C. for 40 to 60 minutes to obtain a cake.

This cake was well-baked, aromatic, and delicious.

Example 23 (Manufacture of choux pastry) Put 90 cc of water and 35 g of butter in a pot and heat it. When it boils, add 60 g of soft flour and mix quickly. When it becomes a smooth lump, remove from the heat and obtain the mixture obtained in Example 2. Add 30 g of the protein material and 2 eggs, mix, and knead until it becomes fluffy to prepare a dough. After that,
A baking sheet was lightly coated with oil, and the prepared dough was placed in small portions with a spoon and baked in an oven at 200°C for 10 minutes. When it became colored, the temperature was lowered to 180°C and baked for 8 minutes to obtain choux pastry.

This choux pastry was well-baked, flavorful, and delicious.

Example 24 (Manufacture of crepes) Add 1 tablespoon of sugar and 30 g of butter to 350 cc of milk and warm to 50-60°C. Separately, 2 eggs and 1 soft flour.
00g and 50g of the protein material obtained in Example 1 were mixed well, and the above-mentioned material prepared in advance by J4 was added little by little and mixed, then strained, covered with a tightly wrung wet cloth, and left for 30 to 60 minutes. dressed up, fried in a frying pan,
I got a crepe.

This crepe baked well, had a unique flavor, and was savory and delicious.

Example 25 (Manufacture of Okonomiyaki) Add 150 g of soft flour, 3/4 cup of water, and a little salt, mix well, and then mix one egg and 100 g of the protein material obtained in Example 1. and prepare the dough.

A portion of this dough was grilled on a houdobrate, sprinkled with cabbage, long onions, sakura shrimp, and green seaweed, and then the remaining dough was poured on top of it, turned over, and grilled to obtain okonomiyaki.

This okonomiyaki was well-cooked, flavorful, and delicious.

Example 26 (Manufacture of Chinese Karinto) Add 2 tablespoons of sugar, 1 teaspoon of salad oil, and 50 cc of lukewarm water to 50 g of the protein material obtained in Example 5, mix well, and then add 100 g of soft flour (knead,
Cover the dough with a tightly wrung out wet cloth and let it sit for about 30 minutes.
Made by A. Roll out this dough with a rolling pin to a thickness of 5+wa+, cut it into strings with a width of 8a++s and a length of 15CI11, twist the two pieces together, put them in frying oil at 170℃ and fry them for 4 to 5 minutes, and make Chinese karinto. I got it.

This Chinese Karintoba was well-baked, aromatic, and delicious.

Example 27 (Manufacture of bread crumbs) 200 g of strong flour, 4 g of salt, 310 g of sand, and 4 g of skim milk powder were dissolved in 60 cc of hot water. Example 2
Add 20g of the protein material obtained in step 1, and while kneading, add 4g of yeast dissolved in 60cc of lukewarm water, 0.2g of yeast food, and LQg of shortening, and knead well.Next, ferment at 30℃ for about 1 hour. Degas and ferment again at 30℃ for about 1 hour, then degas.
Prepare the dough.

Thereafter, this dough was placed in an oven and baked at 200° C. for 20 minutes, and the resulting bread was dried and crushed to obtain bread crumbs.

The bread crumbs were aromatic and had a good flavor.

Example 28 (Cheese stick!! I made) Put 250g of sifted strong flour into a bowl, add grated cheese (
Add 25g of processed cheese and mix well, make a well in the center and dissolve in 50cc of lukewarm water.13g of raw yeast), 1 tablespoon of sugar and 1 teaspoon of salt dissolved in 50cc of hot water, and Example 1
Add 50g of the protein material obtained in , knead, and finally add 25g of butter and 25g of shortening and knead well.Next, ferment at 30℃ for 40-60 minutes, degas, and make into a 10cm x 25cm rectangle. Stretch it out, cut it into 10-12 equal parts with a suketsuba, let it rest for 15 minutes, roll it out into a thin stick, fold it in half, twist it into a rope, arrange it on a baking tray, and ferment it at 36-38℃ for 40 minutes, then at 190℃.
Bake in an oven for 15 to 20 minutes to obtain cheese sticks.

This cheese stick had an extremely good baked condition and flavor, and was delicious.

Example 29 (Manufacture of crackers) Put 50 g of sifted flour, 20 g of water, 0.2 g of yeast, and 0.4 g of salt into a container, mix and knead well, and ferment the resulting dough at 30°C for 10 hours. let In a separate container, add 150g of flour and 25g of shortening.
1.5 g of salt, 0.6 g of baking soda and Example 1
After adding 40g of the protein material obtained in and mixing well,
Mix and knead the above-mentioned fermented dough with this, 30 minutes
Ferment at ℃ for 4 hours. Thereafter, this was rolled out with a rolling pin to a thickness of about 0.5+u+, cut into rectangles of 3c+w x 5cm, and roasted at 270°C for 3 minutes to obtain crackers.

This cracker had a good baked color and a unique and good flavor.

Example 30 (pie production) 100g of butter was made into the size of a toga's fingertip, and 10g of flour was added.
0 g, and add 1.5 g of common salt and Example 3 to this.
Cold water 55 in which 30g of the protein material obtained in was dissolved and dispersed.
Sprinkle g little by little and gather the dough together, cover it with a damp cloth and let it rest for 5 minutes. Then, using hand flour, lightly roll out the dough into a rectangle with a rolling pin, fold it in thirds and repeat the process twice. Hang the cloth again with a tightly wrung out wet cloth.
The pie was cut into pieces and baked at 200°C to make a pie.

This pie was baked in good condition and was delicious with a unique flavor.

Example 31 (Manufacturing example of deep-fried tofu) 60 g of the protein material obtained in Example 1 and 300 g of soy milk for tofu production (containing about 3% soy protein) manufactured by a conventionally known method and kept at 80°C. xanthan gum 0
．． 5g dissolved or dispersed in 50g of water and mixed until homogeneous, then 3cc of coagulant prepared by dissolving 37g of solid bittern in 180cc of water, stir well, and mix until homogeneous.
After 15 minutes, put it in a coagulation box lined with cotton cloth, cover it with a lid, and place a stone on it.When it has reached the appropriate hardness, put it in a coagulation box with a cotton cloth.
After taking it out and soaking it in water for 2 hours, it was cut into appropriate sizes to obtain tofu.

This tofu was delicious and had a unique flavor and good texture.

Further, when the tofu thus obtained was cut into thin pieces, sandwiched between cloths, pressed, dehydrated, and fried in oil, fried tofu with good browning color and flavor was obtained.

Example 32 (Spread production example) To 120 g of the protein material obtained in Example 1, add 2 g of sodium caseinate, 8 g of salt, 10 g of mustard, and 20 g of grated onion.
Add g and a little pepper and mix well. Add 100 ml of safflower oil to this while stirring and roughly emulsify. Thereafter, the mixture was stirred using a homo mixer (Nippon Kako Hochi type) to obtain a spread-like emulsified composition.

This emulsified composition was very delicious when spread on bread.

Example 33 (Production example of emulsified fat for kneading) Take 500 g of the protein material obtained in Example 1, 3 g of skim milk powder, and 1 g of lecithin in a beaker, add 100 g of water, and mix at low speed using a homomixer (Nippon Kako repellent type). Mix with After mixing, 500 g of salad oil is gradually added by switching the stirring of the homomixer to high speed. After the addition was completed and stirred for 5 minutes, a viscous emulsified composition was obtained.

Put 140g of this emulsified composition into a small whipper container, add 100g of flour (thin blade), and sand tJ! 100g 1 egg
00 g, salt 1 g, Peikin Eve Powder Ig, and 2 g of rum were added and whipped at high speed for 2 minutes to form a uniform cake batter.

A pound baking mold was lightly coated with oil and lined with paper, and the above cake batter was poured into the mold for about 8 minutes, and baked at about 170° C. for 40 minutes to obtain a pound cake.

This pound cake was delicious.

Example 34 (Production example of emulsified fat for topping and emulsified fat for kneading flour) While mixing and stirring 100 g of the protein material obtained in Example 2, 60 g of salad oil was gradually added and emulsified using a homomixer. An oil and fat composition was obtained.

When this emulsified oil composition was applied to the surface of bread or kutskii before baking and baked, a product with very good gloss, brown color, and flavor was obtained.

In addition, 10g of the above emulsified oil and fat composition is added to 100g of wheat flour.
Add 40 cc of hot water in which 1 g of salt was dissolved, knead, wrap in a wet cloth and leave to rest for 30 minutes, then make gyoza skin using the conventional method, and use this to make gyoza. A gyoza with a golden color and flavor was obtained.

Example 35 (Mochi production example) 200 g of glutinous rice was washed, soaked in water overnight, and drained in a colander, and 60 g of the protein material obtained in Example 2 were placed in a mochi pounding machine, steamed, and pounded. Obtain mochi dough. Two-thirds of this mochi dough is cut into mochi, and one-third is cut into cubes and dried to make fried kasuri.

Both Kasuri were delicious. In particular, the fried Kasuri was more flavorful and delicious than the one that did not contain the paste product.

Example 36 (Production Example of Arare) Wash 500 g of non-glutinous rice, soak it in water day and night, steam it in a steamer, add 50 g of the protein material obtained in Example 4, and knead with a mixer to obtain dough. . after that,
This dough was stretched into a mold to a thickness of 4 cm, dried, cut into squares, dried again, and then roasted to obtain graupel.

This hail had a good baked condition, flavor, and texture.

Example 37 (Production example of rice crackers) 100 g of protein material obtained in Example 4 to 500 g of rice flour
Add 300 g of water and knead, then divide into approximately 15 g portions and steam in a steamer. Mix these together and knead well again. Cool the dough, roll it out with a rolling pin, and cut it into a circular shape with a diameter of 5 cm. After drying and roasting, rice crackers were obtained.

This rice cracker was very flavorful, had a good flavor, baked well, and had a good texture.

Example 38 (Manufacturing example of udon noodles) One teaspoon (5 g) of common salt and 60 g of the protein material obtained in Example 1 are added to 100 ml of water and mixed well. Add the above mixture little by little to 300g of well-sifted all-purpose flour and knead well.

Roll this up, cover it with a wet cloth, leave it for about 2 hours, then sprinkle with flour, stretch it out, and cut it into strings to make it look like handmade udon noodles. When the udon noodles were boiled in plenty of hot water and then rinsed with water, the udon noodles became smooth and delicious.

Moreover, if the dried noodles obtained by drying this udon were boiled, they became similarly delicious udon.

Example 39 (manufacturing example of neuil) 150 g of soft flour, 1.5 g of salt, 1 egg yolk (18 g)
, Knead 45 g of the protein material obtained in Example 1 and 1/2 of a whole egg, cover with a wet cloth and leave for 4 hours. Next, sprinkle with flour and roll out the two ends to a thickness of 8 cm.
Cut the mX3++v+ string into pieces. Boil this in plenty of boiling water with a little salt for 3 minutes, then rinse with water. After that, I put the boiled ingredients in a frying pan, tossed with butter, added salt, pepper, and grated cheese, and finished with a delicious neuil.

Example 40 Production of Kkki) Put 210 ml of milk and 50 g of butter in a pot, heat, and bring to a boil. Add 150 g of sifted soft flour all at once and mix quickly with a wooden spoon. Add 80 g of the protein material obtained in Example 2 and 3 eggs (150 g) and mix well. Add 1 g of Naso Mesog, 20 g of grated cheese, and a small amount of salt, knead, and squeeze out 1 cm of Kuchirei. put into a bag.

In boiling water with a little salt added, squeeze the seeds into 3cm long pieces from a piping bag and boil them for 8 minutes. When they float, drain them in a colander.

Toast this in a frying pan with butter, add salt, pepper, and grated cheese, and you've got delicious gnonoki.

Also, the squeezed seeds, fried in oil and sprinkled with salt, pepper, and grated cheese, were equally delicious.

Example 41 (Manufacturing example of Chinese noodles) 100 g of protein material obtained in Example 2 was added to 500 g of wheat flour.
A noodle dough was prepared by mixing 35 g of water, 35 g of water, and 6 g of kansui, which was allowed to rest for a while, then rolled and cut to obtain Chinese noodles.

After leaving this Chinese noodle for a day and night, I boiled a certain amount of it for 3 minutes and put it in a dish containing a separately prepared hot soup and tasted it. It had a unique flavor and was delicious with good texture and smoothness. there were.

Example 42 (Production example of batter for deep-fried foods) 1) Peel 8 shrimp (25 g per shrimp), leaving the tails intact, remove the devein, and make 3 to 4 incisions on the ventral sides to avoid bending.

2) Beat 1 egg and 1 cup of cold water and sift 1 cup of flour.
Add 30g of the protein material obtained in Example 4 to 00g and mix gently to make a batter.

3) Sprinkle the shrimp from l) with flour, coat them generously with the batter from 2), then add bread crumbs on top of that, then place them in oil at 180°C by the tail, and when they float, dip the batter onto the tip of your chopsticks. Shake to coat the shrimp, then fry 7 times, turning over.

In this way, fried shrimp was obtained which had better flavor and taste than conventional products and had a good texture.

Example 43 (Production example of batter for deep-frying) 1) Wheat flour 22
Sift 0g twice.

2) Add egg yolk (1 egg) and salt to a bowl, mix well, add flour, add 30g of the protein material obtained in Example 2, add milk little by little, and mix smoothly.

3) Add salad oil to the mixture in 2), cover with lamp film, and let stand for about 2 hours.

4) Remove the skin and bones from 300g of white fish (flatfish, flounder, halibut, etc.), cut into small pieces, and season lightly with salt and pepper.

5) Put the egg whites (1 egg) into a clean bowl, whisk until stiff, and mix them little by little into the mixture from 3) to make a batter.

6) Heat clean oil for frying to medium-low temperature, pierce the dried fish from 4) into a bamboo skewer, and pass it through the batter from 5).
Fry slowly, turning to avoid browning.

In this way, a white fish fritter with superior flavor and taste and good texture was obtained.

Example 44 (Production example of batter for deep-fried foods) 1) Remove the stems from three eggplants, cut them in half lengthwise, and cut them into 1cm sticks.
Expose to water to remove scum.

2) Scrape out the seeds from 300g of pumpkin with a spoon, mottled the skin, and cut into IC11 cubes, matching the shape of the eggplant.

3) Remove the strings from 100g of green beans and cut them into two if long.

4) Wipe dry the ingredients from ■) to 3) and sprinkle lightly with salt and pepper.

5) Add eggs, salt, olive oil, and water to a bowl, mix, add 175 g of flour to this, and add Example 1.
Add 25g of the protein material obtained in Step 2 and mix gently to make a batter.

6) Heat the frying oil to medium temperature, add the ingredients from 4) and the batter from 5) to the above frying oil, and fry until cooked through.

In this way, Italian-style fried vegetables with better flavor, taste, and texture than conventional ones were obtained.

Example 45 (Production example of batter for deep-fried foods) 1) Add as much cold water as possible to one egg yolk to make one cup and mix well.

2) Sift 220g of flour (thin cutlery) twice to incorporate air, add it to the mixture in 1), add 30g of the protein material obtained in Example 2, and mix until it looks like it's not mixed properly. Make the batter.

3) Remove the strings from two snow peas, coat them with the batter from 2), and fry them in oil at a slightly lower temperature.

4) Cut two hajikami ginger into 7-8 cm stems,
Make a cross-shaped cut in the stem and use this hajika ginger 2.
Coat 2 thinly sliced pickled ginger with the batter from 2) and fry next to the green beans.

5) Coat only 1 to 2 florets of broccoli with the batter from 2) and fry in oil at 180℃.

6) Remove the head and innards from 2 sardines, open the belly, sprinkle lightly with flour, coat with the batter from 2), and fry in oil at 180℃.

In this way, assorted tempura with outstanding umami and richness, excellent flavor and taste, and good texture was obtained.

Example 46 (Manufacture of Brute Sauce) Melt 30g of butter in a pot, add 35g of thin cutlery to it, mix quickly, and stir-fry until it becomes slightly pale in color.Next, add 80g of the protein material obtained in Example 2 to 500cc of water. Gradually add the salted ingredients and mix quickly to make sure it is evenly distributed.
Add g, a little pepper, and 1 bay leaf, reduce heat to low, and simmer for 30 to 35 minutes while stirring.

A delicious brute sauce with a unique flavor was obtained.

Example 47 (Manufacture of white sauce) 20 g of butter in a pot
Melt g, add 25 g of thin cutlery to this, stir-fry for 1 to 2 minutes without burning, then gradually add 200 cc of hot milk (stir, making sure there are no lumps,
Add the protein material obtained in Example 3 to 100 cc of soup, add salt and some pepper, bring to a boil, then turn down the heat to low and boil for 30 minutes, stirring occasionally.

In this way, a delicious white sauce with a unique flavor was obtained.

Example 48 (Production of tartar sauce, etc.) Mayonnaise 75
Add 75 g of the protein material obtained in Example 1 to g, and then add 1/2 of a whole boiled egg, 10 g of onion, 10 g of pickled cucumber, 2.5 g of chopped parsley, and a little bit of mustard paste and mix evenly. Mix.

In this way, a delicious tartar sauce with a unique flavor was obtained.

Similarly, mayonnaise and the protein material obtained in Example 1 can be used to make various delicious sauces with unique flavors.

Example 49 (Production of spaghetti sauce) Onion 25
Finely chop 10g of carrots and 10g of carrots, put them in a pan heated with 10g of butter, stir-fry for 2 to 3 minutes, then add 40g of the protein material obtained in Example 1, and add L of flour.
Next, add 90 cc of water, 15 cc of mud ketchup, 1.5 g of salt, a little pepper, and a few chemical seasonings, and simmer over low heat until the liquid has reduced to about 1/2.

In this way, a delicious sauce for spaghetti with a unique flavor was obtained.

Example 50 (Production of sauce for grilled meat, etc.) 20 g of protein material obtained in Example 3 in 100 ml of soy sauce
, Mirin 35-1, Sugar 23g, Sodium Glutamate 2
g, compound seasoning 4g, pepper 0.3g, onion paste 3.5g, garlic sok puree 15g, and hot water 3
After mixing 0 cc and making it homogeneous, 4 g of soybean oil is added and mixed using a homomixer.

In this way, a sauce with very good flavor and suitable for use in grilled meat etc. was obtained.

Example 51 (Production of soy sauce noodle miso) 150 g of protein material obtained in Example 1, 45 g of red miso
, @ Mix 16 g of oil, 16 g of sugar, and 100 cc of water (, put 45 g of oil in a pot and heat it,
Add 8 g of chopped raw meat and stir-fry. When the aroma comes out, add the previously mixed ingredients and mix well. When it comes to a boil, reduce the heat and boil until the oil separates.

In this way, all of the ground pork conventionally used in the production of steamed soybean paste was replaced with the protein material obtained in Example 1, and the resulting steamed miso with a very good and unique flavor Obtained.

Example 52 (Manufacturing example of 1iJ food material for cooking) To 80 parts by weight of the protein material obtained in Example 2, 20 parts by weight of wheat flour and a small amount of seasoning were added and kneaded until a homogeneous state was obtained to prepare dough. After letting the dough rest for a while, I cooked it as follows.

(a) Shape into dumplings and add to boiling water.

(b) Dumplings are flattened (rolled out and baked).

(c) Roll out the dumplings, coat them with bread crumbs, and then fry them in hot water.

(d) Roll out the dumplings flat, put the vegetable filling inside, wrap it up, and steam it in a steamer.

All of the prepared foods thus obtained had unique flavors and textures compared to conventional foods, and were delicious.

Implementation @ 53 (Production example of food material for cooking) 300 g of wheat flour was added to 200 g of the protein material obtained in Example 2, mixed well, and 20 g of mayonnaise was mixed therein. Form the above mixture into croquettes, place in medium-heated frying oil, and fry until browned.

The seasoned food thus obtained had good flavor and texture.

Example 54 (Production example of mayonnaise-like food) In a well-washed bowl, add 30 g of the protein material obtained in Example 3, one egg yolk, a quarter teaspoon (1.5 g) of table salt, and one teaspoon of vinegar. Add and whisk well. Add 150ml of salad oil while stirring well, and finally add 2 teaspoons (10ml) of vinegar.
was added to obtain a mayonnaise-like emulsified food.

This mayonnaise-like emulsified food had a thicker taste than the one without the protein material of the present invention, and was easy to emulsify during whipping and addition of oil, and could be easily produced.

Example 55 (Production example of mayonnaise-like food) 20 g of protein material obtained in Example 2, 2 g of salt, 3.0 g of seasoning,
2.0g of spices and 0.3g of tamarind gum in 30c of water
110 g of salad oil was gradually added thereto and emulsified using a homomixer. Then, 30 g of vinegar was added and further emulsified to obtain a mayonnaise-like emulsified food.

This mayonnaise-like emulsified food had a unique and good flavor, and the emulsification was stable.

Example 56 (Manufacturing example of emulsified food) 100 g of sardine that was decanted without the innards of Example 1 and finely pulverized to 100 parts or less, and 30 g of vinegar.
, and 0.1 g of acidic protease dinylase (manufactured by Ohno Pharmaceutical Co., Ltd.) dissolved in a small amount of water are placed in a temperature-controllable mixer, and stirred at high speed for 30 minutes while maintaining the temperature at 50°C. After that, the temperature of the mixture in the mixer was cooled to 15°C, and then 2 g of salt, 1 g of CMC, 10 g of pepper, and 10 g of crushed onions were added, and while gradually adding 190 g of salad oil, the mixture was stirred at high speed again to make mayonnaise. A similar emulsified food was obtained.

This emulsified food was smooth and had a good flavor, and was suitable for use in vegetable salads and the like.

Example 57 (Production example of dressing-like food) In a bowl, add 2 teaspoons of mustard, 5 g of α-starch, and 1/3 teaspoon of salt. Add a little pepper, 15 g of grated apple, 15 g of grated onion, and 30 g of the protein material obtained in Example 1, and mix well. Add 8 ml of table vinegar, and while mixing, add 90 ml of salad oil little by little to emulsify. do. Finally, vinegar 221 was added and mixed well to obtain a dressing-like emulsified food in an emulsified state.

This dressing has a light taste and is warm.

Example 5B (Production example of dressing-like food) 6 g of corn starch, 1.5 g of tapioca starch, 34 g of 5% apple vinegar
, 8.0 g of sugar, 2.5 g of common salt, and 20 g of water were heated and stirred to prepare a starch paste, and after cooling, 40 g of the protein material obtained in Example 2, 3.0 g of common salt, and 20 g of sand were added.
J! 10 g, and mustard powder 1. Add Og and mix homogeneously. Thereafter, while gradually adding salad oil, the mixture was stirred and emulsified using a homomixer to obtain a dressing-like emulsified food.

This emulsified food was delicious with a unique flavor and good emulsion stability.

Example 59 (Manufacturing example of dressing-like food) The viscera of sardine was removed and decane-cooked as in Example 1.
100g of finely ground rice to a size of less than /J, 30g of vinegar, and the acidic proteolytic enzyme bunapsin 2P dissolved in a small amount of water.
(manufactured by Nagashio) was placed in a temperature-controllable mixer, and stirred at high speed for 30 minutes while maintaining the temperature at 50°C.

After that, the temperature of the mixture in the mixer was cooled to 15℃, and then 20g of cornstarch, 3g of salt, and 5g of pepper were added.
g, & 20 g of chopped parsley were added and mixed uniformly, and stirred again at high speed while gradually adding 150 g of salad oil to obtain an emulsified food similar to salad dressing.

This emulsified food had a smooth and good flavor and was suitable for use in vegetable salads.

Example 60 (Example of producing terrine) While grinding 500 g of frozen walleye surimi using a silent cutter, add Log salt. Example 2 after 5 minutes
Add 1200g of the protein material obtained in step 1, 6QOg of whole eggs, 300cc of milk, and 800cc of fresh cream,
After kneading for 0 minutes, 3710 g of Fasis was obtained. Mix 1,000 g of the obtained fascis with small blocks of sardine fillets, 2 g of salt, and Ig of white pepper, stir evenly, put in a mold, and heat the entire container in an oven at 170°C. Steamed for 20 minutes and cooled to obtain 1410 g of terrine.

This terrine was satisfactory in terms of appearance, texture, and taste, and had a fine, smooth texture and was extremely delicious.

Example 61 (Production example of terrine) 10 g of common salt is added while grinding 9,500 g of frozen ground walleye with a silent cutter. Example 1 after 5 minutes
1200g of the protein material obtained in , 600g of whole eggs,
Add 300cc of milk and 800cc of fresh cream,
After kneading for 10 minutes, 3710 g of Fasis was obtained. To 1000 g of the obtained fascis, add 5 Q Og of boiled and drained spinach, 2 g of salt, and I white pepper.
Mix and stir evenly, put in a mold, steam the entire container at 170℃ for 20 minutes in the open, cool it, and prepare terrine 141.
Obtained 0g.

This terrine was satisfactory in terms of appearance, texture, and taste, and had a fine, smooth texture and was extremely delicious.

Example 62 (Example of making terrine) 10 g of common salt was added to 500 g of frozen ground walleye while crushing it with a silent cutter. Example 2 after 5 minutes
Add 1200g of the protein material obtained in step 1, 600g of whole eggs, 300cc of milk, and 800cc of fresh cream,
After kneading for 0 minutes, 3710 g of Fasis was obtained. Mix 1,000 g of the obtained fascis with 500 g of boiled and pureed carrots, 2 g of salt, and 1 g of white pepper, stir evenly, put in a mold, and leave the container open for 170 g.
℃ for 20 minutes, cool, and add 1410 g of terrine to 11
is.

This terrine was satisfactory in terms of appearance, texture, and taste, and had a fine, smooth texture and was extremely delicious.

Example 63 (Production Example of Mousse) 200 g of frozen walleye surimi and 100 g of water are ground with a silent cutter, and 6 g of common salt is added thereto. After 5 minutes, 400 g of the protein material obtained in Example 1 and 50 g of egg white were added, followed by 200 cc of fresh cream and 120 g of small blocks of sardine fillet, and kneaded until uniform. This mixture was taken up, put into a mold, and heated in an open container at 200° C. for 20 minutes to obtain 930 g of mousse.

When a panel of 10 people sampled the resulting mousse using sauce Americaine, good results were obtained in terms of appearance, texture, and taste.

Example 64 (Production Example of Mousse) 200 g of frozen walleye surimi and 100 g of water are ground with a silent cutter, and 6 g of common salt is added thereto. After 5 minutes, 400 g of the protein material obtained in Example 2 and 50 g of egg white were added, followed by 200 cc of fresh cream and 120 g of small blocks of sardine fillet, and kneaded until uniform. This mixture was taken up, put into a mold, and heated in an oven at 200° C. for 20 minutes to obtain 930 g of mousse.

When a panel of 10 people sampled the resulting mousse using sauce Americaine, good results were obtained in terms of appearance, texture, and taste.

Example 65 (Example of producing mousse) 200 g of frozen walleye surimi (SA) and 100 g of water are ground with a silent cutter, and 6 g of common salt is added thereto. After 5 minutes, 400g of the protein material obtained in Example 4 was added.
Add 50 g of egg whites, 200 cc of fresh cream and 120 g of boiled and drained spinach, and knead until homogeneous. This mixture was taken up, put into a mold, and steamed together with the container in an oven at 200° C. for 20 minutes to obtain 930 g of mousse.

When a panel of 10 people sampled the resulting mousse using sauce Americaine, good results were obtained in terms of appearance, texture, and taste.

Example 66 (Example of making quenelle) Put 200 cc of milk and 50 g of butter in a pot and heat it.
Once the butter has melted and the milk has heated up to just before boiling, add 1 cup of flour.
Add 00g all at once. Mix vigorously with a wooden spatula until the dough forms, then stir over medium heat until a thin film of dough forms on the bottom of the pan. Transfer the dough to a bowl and gradually add 100g of beaten eggs.
Using a wooden spoon, mix the eggs and batter until smooth, cutting into the batter. The obtained banad is left in a cold place. 5.4 g of common salt is added while grinding 300 g of frozen walleye surimi with a silent cutter. After 5 minutes, 700 g of the protein material obtained in Example 2, 200 g of finely chopped shrimp, 450 g of the above panade, and 200 cc of fresh cream are added and mixed well. Once it's kneaded, take a shape with a large spoon and drop it into plenty of boiling water. - Once the dough that had sunk rose to the surface, it was boiled for 5 minutes, cooled in cold water, and 1670 g of quenelle was obtained.

When a panel of 15 people sampled the obtained quenelle using sauce Americaine, the results were satisfactory in terms of appearance, texture, and taste.

Example 67 (Manufacture of cream soup) 30 g of butter in a pot
Add 50 g of chopped onion and stir-fry, add 40 g of flour and stir-fry for another 2 to 3 minutes, then add 150 g of the protein material obtained in Example 2 dissolved in 1000 cc of water. Once it boils, reduce the heat to low and simmer for 30 to 40 minutes. After paving, use this as a base and dilute it with 200 cc of water, add a little salt, a little pepper, and 100 cc of fresh cream to finish.

In this way, a delicious lime soup with a unique flavor was obtained.

Example 68 (Manufacture of Chinese-style corn soup) 50 g of the protein material obtained in Example 1, a little raw juice, and 10 cc of sake were thoroughly mixed together. Put 230 cc of soup and 225 g of sweet corn (creamy) in a pot, heat, season with salt and sake, then add 5 g of potato starch dissolved in 200 cc of water while stirring. Add lightly whipped egg whites to the above mixture, mix well, and mix well. Once the egg whites were cooked, turn off the heat.

In this way, a Chinese-style corn soup with a good flavor in which the flavor of the protein material of the present invention and the flavor of corn were well matched was obtained.

Example 69 (Production of Oyster Egg Soup) Put 400 cc of stock into a pot, heat it, season with 6 cc of soy sauce and a little salt, and dissolve 3 g of potato starch in 10 cc of water until it thickens to a certain extent, then add the protein obtained in Example 1. Add 20g of ingredients and 5Qg of fresh eggs, mix well using a ladle, bring to a boil, then turn off the heat.

In this way, a shaved egg soup with an extremely good flavor in which the umami of the protein material of the present invention and the umami of the egg matched well was obtained.

Example 70 (Production method for baby food) 30 g of protein material obtained in Example 2, 50 g of grated daikon radish, 6 cc of oil, 6 c of mirin
Place c and 70 cc of the pre-prepared stock into a pot, cover with a lid, and bring to a simmer over relatively low heat. Depending on your preference, you can make the eggs look very beautiful by letting them boil as soon as they are boiled.

In this way, a snackable snack with the delicious taste and smoothness of the protein material of the present invention was obtained.

Example 71 (Production of porridge) Pour 150 cc of water or stock into a pot, bring to a boil, then quickly wash 50 g of cooked cooked rice with boiling water, add to the pot, and add a little salt and the protein obtained in Example 4 while boiling. Material 3
Add 0g and simmer until the liquid evaporates. Depending on your preference, you can also choose miso or soy sauce flavors.

In this way, a porridge with good flavor and chewability was obtained, which took advantage of the flavor and thickness of the protein material of the present invention.

Example 72 (Production of Kutakutani Udon Noodles) - Wash 40 g of boiled udon noodles under running water to remove slime, quickly pour boiling water over them, and chop them into pieces. Separately, boil 10g of spinach until soft, drain well, squeeze and chop finely. Put the boiled udon noodles into 100 cc of stock and boil until they are cooked, add 30 g of the protein material obtained in Example 2 and spinach, boil quickly, and season with 5 cc of soy sauce.

In this way, a udon kutakutani with an extremely good flavor that took advantage of the flavor and thickness of the protein material of the present invention was obtained.

Example 73 (Manufacturing example of hamburger steak) 12 g of white bread was finely loosened and mixed with 15 g of the protein material obtained in Example 1, 70 g of ground beef, 30 g of onion (chopped and fried), 12 g of egg,
Add 1.2g of salt, a little strained seaweed, and a little bit of chemical seasoning, mix well, flatten it into an oval shape, and pat it on the palm of your left hand with your right hand several times to tighten the meat and add oil to the frying pan. Add and bake.

In this way, a hamburger steak with good grilled condition and flavor was obtained.

Example 74 (Manufacturing example of hamburger steak) 100 g of protein material obtained in Example 1 and 100 g of Surimi
After adding g, 2 g of salt and 2 g of seasonings and kneading, 11
Shape it into a plate shape in the heat of
It was steamed at 90°C and slowly frozen in a -25°C freezer.

The frozen plate-like material was cut into flakes using a block cutter (manufactured by Hanaki Sakushin Co., Ltd.) and then shredded into flakes using a silent cafter (manufactured by Suben Ironworks Co., Ltd.) to produce sardine flakes.

On the other hand, 50 g of surimi, 1 g of salt, 50 g of the protein material obtained in Example 1, 20 g of water, 50 g of chopped onion, 20 g of bread crumbs, and Ig of koshiyo were thoroughly mixed.

Mix 25g of the above sardine flakes with 25g of this mixture, flatten it into an oval shape, pat it several times with both palms to tighten the flesh, adjust the shape, and fry it in a frying pan to taste and chew. A good hamburger-like food was obtained.

Example 75 (Meatloaf production example) 30g of white bread,
50g of protein material obtained in Example 2, 300g of ground beef
Mix 30 g of onions, 50 g of eggs, 4.4 g of salt, a little pepper, and a little chemical seasoning, shape into a 5C-height fish cake shape on a wet cloth, and place on an oiled baking sheet. Transfer to a baking tray, top with 8g of butter, and bake at 180℃ for 25 minutes, pouring over any juices that may have run out and adding shine.

In this way, a meatloaf with good baked condition and flavor was obtained.

Example 76 (Production example of kamaboko-like food) Frozen surimi 80
20 parts of the protein material obtained in Example 3 and 10 parts of starch were mixed by crushing and mixing at a temperature of around -5°C to -6°C, and 2 parts of common salt was added at around 1°C, mixing and stirring was continued. Add 2 parts of seasoning, 2 parts of vegetable oil, 10 parts of frozen egg white, 5 parts of sugar, 5 parts of mirin, and 50 parts of water, and mix thoroughly.

An appropriate amount of the mixture obtained by the above mixing and stirring is temporarily placed on a kamaboko, placed in a retainer, left to sit at 40°C for 40 minutes, steamed at 98°C for 40 to 70 minutes, and then cooled.

In this way, delicious kamaboko with a soft texture different from conventional kamaboko was obtained.

Example 77 (Production example of fish sausage) Frozen surimi (
Class B) While grinding 1000g with a silent cutter, 700g of protein material obtained in Example 2 and lard 20
0 g, gelatin 200 g, salt 70 g 1 Boriamy W
(Natural seasoning) 5g, corn starch 300g, and as coloring liquid, 2g of 1% solution of Red No. 106 and 1% of Yellow No. 5
% solution was mixed and stirred in a conventional manner. After sufficient stirring, the mixture was stuffed into casings (80 g) and sterilized by heating in boiling water to obtain fish sausage.

This fish sausage had a soft and smooth texture not found in conventional products.

Example 78 (Production example of tofu) 100ml of the protein material obtained in Example 1 was added to 500ml of water.
Add g and mix well. Add and mix 65 g of soy milk powder little by little to the above mixture. Care should be taken not to burn the mixture, and after maintaining the temperature of the product at 80 to 95° C. for several minutes while stirring, heating is stopped, and 3 g of a coagulant (glucono delta-lactone preparation) is added and stirred. This is quickly poured into a suitable container and molded. After the molded product has sufficiently solidified, it is taken out from the container, exposed to water, and the scum is removed to obtain tofu.

This tofu was delicious.

Example 79 (Production example of tofu) 100% of the protein material obtained in Example 3 in 500s+1 water
While adding g and 65 g of soy milk powder little by little at the same time, gently stir and mix. Care must be taken not to burn the mixture, and after maintaining the temperature of the product at 80 to 95° C. for several minutes while stirring, heating is stopped, and 3 g of a coagulant (glucono delta lactone preparation) is added and stirred. This is quickly poured into a suitable container and molded. After the molded product has sufficiently solidified, it is taken out from the container, exposed to water, and the scum is removed to obtain tofu.

This tofu was delicious.

Example 80 (Production example of tofu) 65 g of soy milk powder is added little by little to 500 ml of water while stirring and mixing gently. Be careful not to burn this, and after heating while stirring, maintain the temperature of the product at 80 to 95° C. for several minutes, and then stop heating.

Add 100g of the protein material obtained in Example 2 to this,
Mix and stir thoroughly. Next, add 3 g of coagulant (glucono delta lactone preparation) and stir.

This is quickly poured into a suitable container and molded.

After the molded product has sufficiently solidified, it is taken out from the container, exposed to water, and the scum is removed to obtain tofu.

This tofu was delicious.

Example 81 (Production Example of Konnyaku) 70 g of the protein material obtained in Example 2 is added to 350 ml of water and mixed well. Add konjac flour Log to the above mixture little by little while stirring gently. Cover this with a lid and leave it for about 1 hour to allow the konjac powder to swell sufficiently, then stir vigorously while maintaining the product temperature at 70 to 80°C.
After thoroughly dissolving the konjac powder, 25 cc of 2.5% calcium hydroxide solution was added, and after stirring quickly,
Pour into a suitable container and shape. After the molded product has sufficiently hardened, it is taken out from the container and heated in a vortex at around 90° C. for 30 minutes or more to remove the scum) to obtain konnyaku.

This konnyaku was delicious.

Example 82 (Manufacturing example of konnyaku) 70g of protein material obtained in Example 3 in 350+ml of water
and 10 g of konnyaku powder are added little by little at the same time while stirring gently. Cover this with a lid and leave it for about 1 hour to sufficiently swell the konjac powder, then stir vigorously while maintaining the product temperature at 70 to 80°C to fully dissolve the konjac powder. Calcium hydroxide solution 25cc
After stirring quickly, pour into a suitable container and mold. After the molded product has sufficiently solidified, remove it from the container and
0′cli? After heating in hot water for 30 minutes or more to remove the scum), konnyaku is obtained.

This konnyaku was delicious.

Example 83 (Manufacturing example of konjac) 10 g of konjac powder is added little by little to 350 ml of water while stirring gently. Cover this with a lid and leave it for about 1 hour to allow the konjac powder to swell, and then the product temperature will be between 70 and 8.
Stir vigorously while maintaining the temperature at 0°C to fully dissolve the konjac powder. Next, 70 g of the protein material obtained in Example 1 is added to this and thoroughly mixed to make it homogeneous. Add 25 cc of 2.5% calcium hydroxide solution to this mixture,
After stirring quickly, pour into a suitable container and mold. After the molded product has solidified sufficiently, it is taken out from the container and heated in hot water at around 90°C for 30 minutes or more to remove the scum) to obtain konnyaku.

This konnyaku was delicious.

Example 84 (Manufacture of terrine) 200 g of the protein material obtained in Example 1 is added to 200 g of frozen fish minced meat and mixed well using a device such as a Robo Coupe. Add 0.5g of salt to the above mixture and make it into a paste-like consistency, then add 50g of milk, 90g of whole eggs, 120g of fresh cream.
, and Shirogumi-sama, and stir and mix until the mixture becomes a homogeneous paste. This mixture is poured into a terrine mold of an appropriate size and steamed for 45 minutes at a temperature of 100°C to obtain a terrine.

This terrine had a softer, smoother texture with no elasticity or rubbery feel, that is, no kamaboko-like texture, than a terrine produced using only frozen minced fish meat as a raw material.

Example 85 (Manufacturing example of tofu-like food) 100 g of isolated soybean protein, 200 g of white squeezed oil and 40 g of water
Add 0g and emulsify and mix well to obtain a card-like product. Add 100 g of the protein material obtained in Example 1 to 100 g of frozen pollack surimi, add 2 g of common salt, and salt thoroughly. Add to this 100g of the above curd product.
Add and mix, then add 50g of egg white and 100g of water and mix uniformly. After degassing this, pack it into a mold 85~
Boil at 90°C for 30 minutes to obtain tofu-like food.

This tofu-like food was white and smooth, resembling silken tofu, and was delicious whether eaten cold or boiled in hot water.

Example 86 (Production example of tofu-like food) 100g of isolated soybean protein, 200g of white squeezed oil and 40g of water
Add 0g and emulsify and mix well to obtain a card-like product. Add 100 g of the protein material obtained in Example 3 to 100 g of frozen pollack surimi, add 2 g of common salt, and salt thoroughly. Add 200g of the above card-like product to this.
In addition, 50 g of egg white and 100 g of water were added and mixed thoroughly and uniformly. Pack this into a mold and heat at 85-90'C for 3
Steam for 0 minutes to obtain tofu-like food.

This tofu-like food was similar to firm tofu and was delicious whether eaten cold or boiled in hot water.

Example 87 (Manufacturing example of fried eggs) 2 g of the protein material obtained in Example 1 was added to 100 g of whole eggs.
1 g of salt, 20 g of water, and 3 g of starch were added and stirred well to prepare tamagoyaki in the usual manner.

This tamagoyaki had a unique flavor that had never been seen before, and was much more delicious than the omelet without the addition of the protein material of the present invention.

Example 88 (Production example of Western style chawanmushi) 100g of eggs, 200g of fresh cream, white wine 50-2 sand $1! 10
Add g and a small amount of garlic and stir to prevent foaming. 50 g of canned crab flakes and 50 g of the protein material obtained in Example 2 are mixed therein. Pour this into 5 coffee cups and steam for 15 minutes at 100℃ in a steamer.

On the other hand, put 1 g of sodium caseinate, 40 g of salad oil, and 100 g of the protein material obtained in Example 2 into a bowl.
Mix at high speed with a stirrer to make a spread. Pour this spread over the steamed cup, season it, then top with lemon slices and garnish with parsley.

The dough for Western-style chawanmushi made in this way was smooth and had a good flavor, and the spread was smooth. In addition, the Western-style chawan mushi had a unique and better flavor than the one without the protein material of the present invention.

Example 89 (Bavarois production example) Put 10g of powdered gelatin and 50ml of water in a pot,
Let swell for a minute. Sand for this is $7! 60 g and 3 egg yolks
Add 0g and stir, 200M milk in another pot! After heating 50 g of the protein material obtained in Example 2, gradually add it to the pan containing the gelatin, keep stirring constantly on low heat, and when the egg yolk is cooked, remove from the heat and add vanilla essence as appropriate. On the other hand, put 80g of fresh cream and sand in a cold bowl, place ice water under the bowl and keep at 5℃, and whisk gently.

When the cream gradually becomes thick, add the thickened jelly mentioned above and stir quickly.

Coat the inside of a jelly mold with fresh salad oil, pour the stirred Bavarois into the mold, cool and solidify, then remove from the mold and serve on a plate.

The Bavarois obtained in this way has no rough texture,
It was mellow and had a unique flavor, and the flavor was also better than that which did not contain the protein material of the present invention.

Example 90 (Example of producing wine jelly) Soak 40g of gelatin in water to soften it and drain.Pour 100ml of water into a pot, add the above gelatin, 210g of sugar, and 3 slices of lemon, and heat over medium heat. To 3
Stir constantly with a wooden spoon for 0 minutes (when it comes to a boil,
Turn off the heat and bring to a gentle boil), add 100 g of the protein material obtained in Example 3, 60-1 red wine and 20 ad of lemon juice to the sugar jelly and mix well. Then lO
Heat and stir for a minute without boiling. Pour this into 10 jelly molds, let it cool and solidify, then transfer to a plate and decorate with whipped cream.

The jelly made in this way has no rough texture,
It was smooth and delicious.

Example 91 (Production example of pudding) 45 g of the protein material obtained in Example 2, 100 g of water, and $0.00 of sand! Mix 10g and warm to 60℃, separate 3Gg of whole eggs and 1g of sand! Mix 10 g in a bowl and gradually add to the above warmed mixture while stirring. Add a small amount of vanilla essence, strain through a sieve, and pour into a pudding mold into which a thin layer of caramel has been poured. Arrange on a baking tray, fill with hot water in a plate, and bake in an oven at 150℃.

The pudding thus obtained was smooth and delicious without any graininess.

Example 92 (Yogurt production example) 100 g of the protein material obtained in Example 3, 100 g of water, and 10 g of skim milk powder were mixed, stirred with a homomixer to make a homogeneous and slightly viscous liquid, and heated to 50°C. Heat, add 16g of sugar and dissolve.

This was heat sterilized at lO'0℃ for 30 minutes, cooled and
℃. Culture solution 5 in which Streptococcus thermophilus, Streptococcus lactis, and Lactobacillus bulgaricus were cultured in a 10% skim milk powder solution.
g was added to the above mixture, placed in a sterilized Kogurt bottle, covered with a paper lid, and fermented in a constant temperature bath at 37°C for 7 hours.
After 12 hours at 5°C, the acidity was 0. A yogurt with a smooth texture of 8% was obtained.

Example 93 (Manufacturing example of cheese-like product) 130 g of the protein material obtained in Example 1 was placed in an Ajihomo mixer (manufactured by Tokushu Kikako ■, trade name), and natural cheese (made by Tokushu Kikako ■) was added to it. 25 g of cheddar and 35 g of goddar), 0.5 g of sodium polyphosphate as a melting agent.
Then, 0.2 g of sodium pyrophosphate, 0.4 g of a fungicide, and a small amount of cheese flavor were added and kneaded. 80℃, 35
A paste-like mixture was obtained by hot melting with high-speed stirring at a pressure of wmHH, and when this was poured into a mold and cooled, a smooth product with a texture similar to commercially available processed cheese of &[l&1] was obtained.

Example 94 (Manufacturing example of cheese spread) 200 g of the protein material obtained in Example 2 was placed in an Ajihomo mixer (manufactured by Tokushu Kikako ■, trade name). 25g cheddar and 25g goddar)
, 0.3 g of sodium polyphosphate, 0.2 g of sodium pyrophosphate, 0.4 g of a fungicide, and a small amount of cheese flavor are added as a t9 melt and kneaded. 80℃, 35mm 1g
A paste-like mixture is obtained when the mixture is heated and stirred at high speed under a pressure of
A product with a texture similar to R&'s commercial cheese spread was obtained.

Example 95 (Nugget production example) To 100 g of the protein material obtained in Example 1, add 10 pieces of Surimi.
0g, heat-gelatable soybean protein 20g, powdered egg white 10g, and salt 2g were mixed and formed into a plate shape.

This molded product was steamed at 100°C for 30 minutes, cooled, and placed in a -25°C freezer to gradually freeze.

This was cut into fibers with a width of 1 mm using a cutting machine (Yomoto Seisakusho! 1), and shredded into flakes using a silent cutter (manufactured by Subben Iron Works) to produce sardine flakes.

On the other hand, 100 g of the protein material obtained in Example 1, 1 g of salt, 2 g of fJ] seasoning, and 30 g of onion paste were thoroughly mixed with 100 g of Surimi.

Add 150 g of the above sardine flakes to 100 g of this mixture.
A nugget-like food product with good flavor and chewiness was obtained by mixing the ingredients, shaping the mixture into a nugget-like shape, coating it with fried flour, and frying it at 180-190°C.

Example 96 (Nugget production example) 100g of the protein material obtained in Example 2 was added to Suri! )1
00g, heat-gelling soy protein 20g, powdered egg white 10g
Mix 2g of salt and form into a plate shape and heat at -25°C.
1. Put it in the freezer. It gradually froze.

This was cut into fibers of one crane width using a cutting machine (Yomoto Seisakusho 'a1), and shredded into flakes using a silent cutter (manufactured by Subben Iron Works) to produce sardine flakes.

On the other hand, 150 g of the protein material obtained in Example 2.

30g of powdered egg white, 20g of heat-gelling soy protein.

1g 5il of salt! 2 g of seasoning, 30 g of onion paste, and 1 g of koshiyo were mixed well.

Add 160 g of the above sardine flakes to 100 g of this mixture.
A nugget-like food product with good flavor and chewy texture was obtained by mixing the ingredients, shaping the mixture into nugget-like shapes, coating them with fried chicken powder, and frying them at 180 to 190°C.

Example 97 (Nugget production example) 100 g of the protein material obtained in Example 4 was mixed with 20 g of heat-gelatable soybean protein, powdered egg white Log, 15 g of heat-gelatable whey protein M, 1 g of salt, and 2 g of seasoning. The mixture was molded into a plate, steamed at 100°C for 30 minutes, cooled, and then placed in a -25°C freezer to gradually freeze.

Roughly cut this with a block cutter (Hanagi Seisakusho type),
Sardine flakes were made by chopping into flakes with a silent cutter (manufactured by Suben Iron Works).

Meanwhile, 100 g of the protein material obtained in Example 1, 100 g of Surimi, 1 g of salt, 2 g of seasoning, and 30 g of onion paste.
and Koshiyo Ig were mixed well.

Add 100g of the above sardine flakes to 100g of this mixture.
A nugget-like food product with good flavor and chewy texture was obtained by mixing the ingredients, shaping the mixture into nugget-like shapes, coating them with fried chicken powder, and frying them at 180 to 190°C.

Example 98 (Manufacturing example of nuggets) 20 g of heat-gelatable soybean protein 'ff, 10 g of powdered egg white, 20 g of heat-gelatable whey protein, 1 g of salt, and 2 g of seasoning were mixed with 100 g of the protein material obtained in Example 2. It was formed into a plate shape and placed in a -25°C freezer to gradually freeze.

This was cut into lfi-width fibers using a cutting machine (manufactured by Yomoto Seisakusho), and lightly cut with a silent cutter (manufactured by Suben Iron Works) to produce sardine flakes.

On the other hand, protein material long obtained in Example 2, salt 1
g, 2 g of iFJ flavoring, 20 g of powdered egg white, and 10 g of whey protein were mixed well.

Add 100g of the above sardine flakes to 100g of this mixture.
A nugget-like food product with good flavor and chewy texture was obtained by mixing the ingredients, shaping the mixture into nugget-like shapes, coating them with fried chicken powder, and frying them at 180 to 190°C.

〔Effect of the invention〕

According to the method for producing a protein material of the present invention, a protein material with low gelling ability, rich in nutrients such as calcium and iron, and extremely low in sardine oil can be produced from inexpensive sardines, and,
While obtaining undegraded fish oil from sardines, it is possible to obtain highly valuable protein materials that can be used in various foods, rather than fish meal, which is only valuable as feed as in the past.

Patent Applicants: 1) Yasu, Patent Attorney, Sanasahi Denka Kogyo Co., Ltd. -), -'
,+

Claims (1)

[Claims] The internal organs have been removed, and if necessary, the head and skin have been removed, and then the oil and fat are removed from the coarsely crushed sardine, and then the oil and fat-removed coarsely crushed sardine is (1) fermented with enzymes and/or microorganisms. (2) finely pulverize and ferment with enzymes and/or microorganisms, and then inactivate enzymes and/or microorganisms; or (3) ) A method for producing a protein material, which comprises fermenting with enzymes and/or microorganisms while pulverizing them, and then inactivating the enzymes and/or microorganisms.