JPH0465666B2 - - Google Patents
Info
- Publication number
- JPH0465666B2 JPH0465666B2 JP59199411A JP19941184A JPH0465666B2 JP H0465666 B2 JPH0465666 B2 JP H0465666B2 JP 59199411 A JP59199411 A JP 59199411A JP 19941184 A JP19941184 A JP 19941184A JP H0465666 B2 JPH0465666 B2 JP H0465666B2
- Authority
- JP
- Japan
- Prior art keywords
- soybean flour
- lipoxygenase activity
- legs
- paste
- fish
- 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
- 235000010469 Glycine max Nutrition 0.000 claims description 17
- 244000068988 Glycine max Species 0.000 claims description 16
- 235000013312 flour Nutrition 0.000 claims description 13
- 230000000694 effects Effects 0.000 claims description 11
- 102000003820 Lipoxygenases Human genes 0.000 claims description 10
- 108090000128 Lipoxygenases Proteins 0.000 claims description 10
- 241000251468 Actinopterygii Species 0.000 claims description 9
- 235000014102 seafood Nutrition 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 229940023462 paste product Drugs 0.000 claims description 4
- 239000003925 fat Substances 0.000 description 4
- XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 description 3
- 239000004153 Potassium bromate Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 229940094037 potassium bromate Drugs 0.000 description 3
- 235000019396 potassium bromate Nutrition 0.000 description 3
- 108010043137 Actomyosin Proteins 0.000 description 2
- 206010007269 Carcinogenicity Diseases 0.000 description 2
- 230000007670 carcinogenicity Effects 0.000 description 2
- 231100000260 carcinogenicity Toxicity 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 150000002978 peroxides Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- 241001313700 Gadus chalcogrammus Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59199411A JPS6178361A (ja) | 1984-09-26 | 1984-09-26 | 水産練り製品の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59199411A JPS6178361A (ja) | 1984-09-26 | 1984-09-26 | 水産練り製品の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6178361A JPS6178361A (ja) | 1986-04-21 |
| JPH0465666B2 true JPH0465666B2 (online.php) | 1992-10-20 |
Family
ID=16407353
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59199411A Granted JPS6178361A (ja) | 1984-09-26 | 1984-09-26 | 水産練り製品の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6178361A (online.php) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BR0113681A (pt) | 2000-09-05 | 2003-07-08 | Novozymes As | Polipeptìdeo tendo atividade da enzima lipoxigenase, polinucleotìdeo, construção de ácido nucleico, vetor de expressão recombinante, célula hospedeira recombinante, método para produzir uma lipoxigenase, sonda de oligonucleotìdeo, método para obter um polipeptìdeo com atividade de lipoxigenase, composição de massa, métodos para preparar uma massa ou um produto assado produzido da massa, e para oxigenar um substrato, e, composição detergente |
| JPWO2010098057A1 (ja) * | 2009-02-25 | 2012-08-30 | 日清オイリオグループ株式会社 | 魚肉練り製品の製造方法 |
-
1984
- 1984-09-26 JP JP59199411A patent/JPS6178361A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6178361A (ja) | 1986-04-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPS63245648A (ja) | 大豆食品素材の製法 | |
| JPS6211059A (ja) | 食品用プレミツクス、並びに油揚類の製造方法 | |
| JPS6178361A (ja) | 水産練り製品の製造法 | |
| JP2001120231A (ja) | 新規な練製品の製造法 | |
| CN105995648A (zh) | 一种海鲜鱼糕及其制备方法 | |
| JPS5930065B2 (ja) | 乾燥練製品の製造法 | |
| JP2607565B2 (ja) | すりみ組成物 | |
| JPH04158748A (ja) | 小麦蛋白食品の改質法及び小麦蛋白食品 | |
| JPS5889145A (ja) | 蛋白含有食品の製造法 | |
| JP2001000153A (ja) | お好み焼の製造方法 | |
| CN106954790A (zh) | 一种方便手擀面制作方法 | |
| JP3061703B2 (ja) | 食味および食感の改良された魚肉練り製品 | |
| JPS6225953A (ja) | ソフト水産練製品の製造法 | |
| JPH0775530B2 (ja) | 魚肉練製品の製造法 | |
| JPS63219355A (ja) | 冷凍調味すり身およびその製造方法 | |
| JPS5929218B2 (ja) | 新規高蛋白柔軟練製品の製造方法 | |
| JPS6219130B2 (online.php) | ||
| JPS59224670A (ja) | 魚肉加工食品の製造方法 | |
| CN114698662A (zh) | 鱿鱼风味面团及其制作方法、鱿鱼酥肉、应用 | |
| JP2002153243A (ja) | 魚肉加工品の製造法 | |
| JPS6329990B2 (online.php) | ||
| JPH06343432A (ja) | 食味および食感の改良された中華饅頭の皮用生地 | |
| JPH0661243B2 (ja) | 新規練製品 | |
| JPH02154669A (ja) | かまぼこ | |
| JPH01320970A (ja) | 蒲鉾類の製造法 |