JPH0352952B2 - - Google Patents
Info
- Publication number
- JPH0352952B2 JPH0352952B2 JP57178433A JP17843382A JPH0352952B2 JP H0352952 B2 JPH0352952 B2 JP H0352952B2 JP 57178433 A JP57178433 A JP 57178433A JP 17843382 A JP17843382 A JP 17843382A JP H0352952 B2 JPH0352952 B2 JP H0352952B2
- Authority
- JP
- Japan
- Prior art keywords
- crab
- meat
- present
- diameter
- processed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000013372 meat Nutrition 0.000 claims description 14
- 235000013305 food Nutrition 0.000 claims description 8
- 235000020991 processed meat Nutrition 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000000047 product Substances 0.000 description 5
- 241000131500 Chionoecetes opilio Species 0.000 description 4
- 210000000988 bone and bone Anatomy 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000238097 Callinectes sapidus Species 0.000 description 1
- 241001529572 Chaceon affinis Species 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
Description
本発明は品質の改良された肉加工食品に関す
る。肉加工食品としては、かまぼこ、ちくわ、は
んぺん等の水産練製品、ハム、ソーセージ、ミー
トボール等の畜産練製品等があげられる。しか
し、これらの肉加工食品は、種々の提案があるに
もかかわらず、味、風味等の品質が永年に亘りマ
ンネリ化して需要がのびなやんでいる。
本発明の目的は、肉加工食品の味、風味等の品
質を大巾に改良し、上記の問題を解決するにあ
る。
すなわち、本発明はカニの全部又は一部を粉砕
し肉に添加混合する肉加工食品の製造法に於て、
前記カニの粉砕は径５mm以下の細片にするもので
あると共に前記肉への添加割合は約３％である肉
加工食品の製造法を提供する。
本発明に於て使用するカニとは、ベニズワイガ
ニ、ズワイガニ、タラバガニ、ハナサキガニ、ケ
ガニ、ワタリガニ等全ての種類のカニであるが、
ベニズワイガニが、資源が豊富な点が特に好まし
い。
カニの全部とは、カニの甲殻、肉皮、肉、内
臓、骨を言う、カニの一部を使用する場合として
は種々の場合が考えられるが、肉を利用した後の
カニの甲殻、肉皮、内臓、骨を使用する事が廃棄
物利用と言う観点から特に好ましい。
本発明に於ては、カニを乾燥粉砕するが粉砕機
としては、一般的な粉砕機、例えば、粗砕機、粉
末機、石臼等が用いられる。粉砕の程度は、粉砕
物の径が５mm以下になるようにする。径が５mmよ
り大きいと、粉砕物を肉に添加して、それを最終
加工食品とした場合、歯当りがして口当りが悪く
消化も良くない欠点が生ずることを本発明者は見
い出した。本発明に於て、カニの粉砕は径５mm以
下の細片となしたのはこの理由に依る。
カニの粉砕物の肉に対する混合割合は約３％
（重量）とすることが最も良い製品が得られるこ
とを本発明者は確認した。
即ち、本発明の特徴とする処は、「カニの粉砕
は径５mm以下の細片にするものであると共に、肉
への添加割合は約３％（重量）である」点に存
し、これにより、従来の製品では達成し得なかつ
た大きな効果を奏するのである。
カニの粉砕物を添加混合した肉は、従来通りの
製造方法によつて最終製品となる。
本発明によれば、カニ特有の美しい味、風味が
付与された肉加工食品が簡単かつ容易に得られ
る。
実施例 １
平均径0.5mmのベニズワイガニの破片を原料に
添加して男５人、女５人の計10人によるパネルテ
ストを行つた結果を下表に示す。
The present invention relates to meat processed foods with improved quality. Processed meat foods include fish paste products such as kamaboko, chikuwa, and hanpen, and livestock paste products such as ham, sausage, and meatballs. However, despite various proposals for these processed meat foods, the quality of taste, flavor, etc. has been in a rut for many years, and demand has slowed. The purpose of the present invention is to significantly improve the taste, flavor, and other qualities of processed meat foods, and to solve the above problems. That is, the present invention provides a method for producing a processed meat food in which all or a part of crab is crushed and mixed with meat.
The present invention provides a method for producing a processed meat food, in which the crab is crushed into pieces having a diameter of 5 mm or less, and the proportion of the crab added to the meat is approximately 3%. The crabs used in the present invention include all types of crabs such as red snow crab, snow crab, king crab, red crab, brown crab, blue crab, etc.
Red snow crab is particularly preferred because it is an abundant resource. The whole crab refers to the shell, skin, meat, internal organs, and bones of the crab.There are various cases in which parts of the crab may be used, but the crab shell, skin, meat, and bones after the meat has been used include the crab shell, skin, meat, and bones. It is particularly preferable to use internal organs and bones from the viewpoint of waste utilization. In the present invention, the crab is dried and ground, and a general grinder such as a coarse grinder, powder mill, stone mill, etc. is used as the grinder. The degree of pulverization is such that the diameter of the pulverized material is 5 mm or less. The present inventor has found that when the diameter is larger than 5 mm, when the pulverized product is added to meat and used as a final processed food, it has the disadvantage of being hard to the teeth, resulting in poor mouthfeel and poor digestion. This is the reason why, in the present invention, the crab is crushed into pieces with a diameter of 5 mm or less. The mixing ratio of crushed crab to meat is approximately 3%.
The inventor has confirmed that the best product can be obtained by setting the weight to (weight). In other words, the feature of the present invention is that ``crab is crushed into pieces with a diameter of 5 mm or less, and the proportion added to the meat is approximately 3% (by weight).'' This results in great effects that could not be achieved with conventional products. The meat mixed with crushed crab material is made into a final product using conventional manufacturing methods. According to the present invention, it is possible to simply and easily obtain a processed meat food that has the beautiful taste and flavor unique to crab. Example 1 A panel test was conducted by a total of 10 people, 5 men and 5 women, using pieces of red snow crab with an average diameter of 0.5 mm added to the raw material. The results are shown in the table below.
【表】
実施例 ２
本発明による「カニの粉砕は径５mm以下の細片
にしたもの」を約３％添加したものと、対照とし
て「カニの粉砕を径10mm以下にしたもの」を約３
％添加したものとを比較し、男５人、女５人の計
10人によるパネルテストを行つた結果を下表に示
す。[Table] Example 2 Approximately 3% of "pulverized crab into small pieces with a diameter of 5 mm or less" according to the present invention was added, and as a control, about 3% of "crushed crab into pieces with a diameter of 10 mm or less" was added.
A total of 5 men and 5 women compared the
The table below shows the results of a panel test conducted by 10 people.
Claims (1)
る肉加工食品の製造法に於て、 前記カニの粉砕は径５mm以下の細片にするもの
であると共に前記肉への添加割合は約３％である
ことを特徴とする肉加工食品の製造法。[Scope of Claims] 1. In a method for producing a processed meat food in which all or a part of crab is ground and mixed with meat, the crab is ground into pieces with a diameter of 5 mm or less, and the meat is A method for producing a processed meat food, characterized in that the addition ratio to the meat is approximately 3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57178433A JPS5971670A (en) | 1982-10-13 | 1982-10-13 | Processed meat food having improved quality |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57178433A JPS5971670A (en) | 1982-10-13 | 1982-10-13 | Processed meat food having improved quality |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5971670A JPS5971670A (en) | 1984-04-23 |
| JPH0352952B2 true JPH0352952B2 (en) | 1991-08-13 |
Family
ID=16048422
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57178433A Granted JPS5971670A (en) | 1982-10-13 | 1982-10-13 | Processed meat food having improved quality |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5971670A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3096689B2 (en) * | 1997-08-19 | 2000-10-10 | 工業技術院長 | How to use marine waste for culture media |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51142563A (en) * | 1975-05-31 | 1976-12-08 | Kibun Kk | Method of producing boiled fish paste with crab meat |
| JPS52117465A (en) * | 1976-03-26 | 1977-10-01 | Kinjirushi Wasabi Kk | Method of producing fragmental food material from arthropod |
-
1982
- 1982-10-13 JP JP57178433A patent/JPS5971670A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51142563A (en) * | 1975-05-31 | 1976-12-08 | Kibun Kk | Method of producing boiled fish paste with crab meat |
| JPS52117465A (en) * | 1976-03-26 | 1977-10-01 | Kinjirushi Wasabi Kk | Method of producing fragmental food material from arthropod |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5971670A (en) | 1984-04-23 |
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