JPH0479861A - Preparation of fish paste food containing dietary fiber - Google Patents
Preparation of fish paste food containing dietary fiberInfo
- Publication number
- JPH0479861A JPH0479861A JP2193361A JP19336190A JPH0479861A JP H0479861 A JPH0479861 A JP H0479861A JP 2193361 A JP2193361 A JP 2193361A JP 19336190 A JP19336190 A JP 19336190A JP H0479861 A JPH0479861 A JP H0479861A
- Authority
- JP
- Japan
- Prior art keywords
- starch
- parts
- dietary fiber
- 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.)
- Pending
Links
- 235000013325 dietary fiber Nutrition 0.000 title claims description 27
- 241000251468 Actinopterygii Species 0.000 title abstract description 14
- 235000013305 food Nutrition 0.000 title abstract description 7
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 52
- 235000019698 starch Nutrition 0.000 claims abstract description 48
- 239000008107 starch Substances 0.000 claims abstract description 46
- 239000004375 Dextrin Substances 0.000 claims abstract description 25
- 229920001353 Dextrin Polymers 0.000 claims abstract description 25
- 235000019425 dextrin Nutrition 0.000 claims abstract description 25
- 235000013828 hydroxypropyl starch Nutrition 0.000 claims abstract description 13
- 239000001341 hydroxy propyl starch Substances 0.000 claims abstract description 12
- 238000006467 substitution reaction Methods 0.000 claims abstract description 3
- 229940023462 paste product Drugs 0.000 claims description 12
- 229920000881 Modified starch Polymers 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 235000019426 modified starch Nutrition 0.000 claims description 10
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 claims description 9
- 235000014102 seafood Nutrition 0.000 claims description 9
- 239000004368 Modified starch Substances 0.000 claims description 8
- 235000020993 ground meat Nutrition 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 5
- 235000013402 health food Nutrition 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 229940032147 starch Drugs 0.000 description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 235000002639 sodium chloride Nutrition 0.000 description 7
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 6
- 229920001592 potato starch Polymers 0.000 description 6
- 239000005457 ice water Substances 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 235000019465 surimi Nutrition 0.000 description 5
- 241001098054 Pollachius pollachius Species 0.000 description 4
- 239000005708 Sodium hypochlorite Substances 0.000 description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 4
- -1 konjac mannan Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 4
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 4
- 229940100445 wheat starch Drugs 0.000 description 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 3
- 235000011613 Pinus brutia Nutrition 0.000 description 3
- 241000018646 Pinus brutia Species 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000011121 sodium hydroxide Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 125000005429 oxyalkyl group Chemical group 0.000 description 2
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 238000009331 sowing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000001384 succinic acid Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- FALRKNHUBBKYCC-UHFFFAOYSA-N 2-(chloromethyl)pyridine-3-carbonitrile Chemical compound ClCC1=NC=CC=C1C#N FALRKNHUBBKYCC-UHFFFAOYSA-N 0.000 description 1
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- BRLQWZUYTZBJKN-UHFFFAOYSA-N Epichlorohydrin Chemical compound ClCC1CO1 BRLQWZUYTZBJKN-UHFFFAOYSA-N 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 206010046996 Varicose vein Diseases 0.000 description 1
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical group CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229940023476 agar Drugs 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 229940105329 carboxymethylcellulose Drugs 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 201000001883 cholelithiasis Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 229940025902 konjac mannan Drugs 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 125000005341 metaphosphate group Chemical group 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 description 1
- 125000004805 propylene group Chemical group [H]C([H])([H])C([H])([*:1])C([H])([H])[*:2] 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 229940080313 sodium starch Drugs 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 235000011152 sodium sulphate Nutrition 0.000 description 1
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 229940014800 succinic anhydride Drugs 0.000 description 1
- 208000027185 varicose disease Diseases 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は食物繊維を含有する水産練り製品の製造法に関
する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing a seafood paste product containing dietary fiber.
西欧諸国や日本で死因の上位を占める癌、心臓病、脳卒
中、糖尿病などの疾患や便秘、静脈瘤、胆石などの病状
と食物繊維不足との関連が次第に明らかになるにつれ、
不足する食物繊維を捕捉する意味から食物繊維含有食品
の開発が望まれている。一方水産練り製品は多くの日本
人が好む食品であり、品質的にも優れた食物繊維を含有
する水産練り製品が望まれているが、食物繊維を添加す
ると品質上の種々の問題を含んでいた。As the relationship between dietary fiber deficiency and diseases such as cancer, heart disease, stroke, and diabetes, which are the leading causes of death in Western countries and Japan, as well as medical conditions such as constipation, varicose veins, and gallstones, has become clearer.
The development of dietary fiber-containing foods is desired in order to capture the dietary fiber that is lacking. On the other hand, fish paste products are a food that many Japanese people like, and fish paste products containing excellent quality dietary fiber are desired, but adding dietary fiber has caused various quality problems.
食物繊維は不溶性食物繊維と水溶性食物繊維に大別され
る。前者にはセルロース、リグニン、ヘミセルロースA
、C,キチン、コラーゲン等があり、後者としてはペク
チン、グアーガム、コンニャクマンナン、アルギン酸ナ
トリウム、カラゲーナン、寒天、カルボキシメチルセル
ロース、難消化性デキストリン、ポリデキストロース等
が例示される。Dietary fiber is broadly classified into insoluble dietary fiber and water-soluble dietary fiber. The former contains cellulose, lignin, and hemicellulose A
, C, chitin, and collagen, and examples of the latter include pectin, guar gum, konjac mannan, sodium alginate, carrageenan, agar, carboxymethyl cellulose, indigestible dextrin, and polydextrose.
不溶性食物繊維を水産練り製品に添加すると、弾力性が
低下し、ぼそぼそした好ましくない食感になると共に保
水性が低下し、離水が多くなる欠点があった。−力水溶
性食物繊維を添加すると魚肉蛋白質のゲル形成を阻害す
ることに起因して、得られた練り製品は弾力性が低下し
、柔らかくなり、歯切れが悪くなる問題点があった。When insoluble dietary fiber is added to a seafood paste product, there are disadvantages in that the elasticity decreases, resulting in an undesirable lumpy texture, and the water retention capacity decreases, resulting in increased syneresis. - Addition of water-soluble dietary fiber inhibits the gel formation of fish protein, resulting in a problem in that the resulting paste product has reduced elasticity, becomes soft, and has poor crispness.
一方水産練り製品の製造に於いては、従来より小麦澱粉
、馬鈴薯澱粉が練り製品の食感改良と増量の目的で約3
〜20%添加されていた。On the other hand, in the production of seafood paste products, wheat starch and potato starch have traditionally been used for the purpose of improving the texture and increasing the weight of the paste products.
~20% was added.
また弾力性、耐老化性などの改良を目的とし種々の変性
澱粉を添加することが提案されている。It has also been proposed to add various modified starches for the purpose of improving elasticity, aging resistance, etc.
例えば水のばし及び弾力性の改善を目的としエステル化
澱粉を添加する(特公昭62−36654号)、澱粉リ
ン酸エステル、澱粉オクテニルコハク酸ナトリウムによ
る耐老化性の改善(特公昭61−36897号)、架橋
エーテル化澱粉及び架橋エステル化澱粉を添加して弾力
性、保水性、安定性の優れた練り製品を得る(特公昭6
1−36898号)、油脂加工澱粉(特公昭45−32
898号、特公昭56−46387号)、オキシアルキ
ルエーテル化澱粉(特公昭45−31347号)を添加
するなど多くの提案がされている。For example, adding esterified starch for the purpose of improving water dispersion and elasticity (Japanese Patent Publication No. 62-36654), improving aging resistance by using starch phosphate ester and sodium starch octenyl succinate (Japanese Patent Publication No. 61-36897); By adding cross-linked etherified starch and cross-linked esterified starch, a dough product with excellent elasticity, water retention and stability is obtained (Tokukō Sho 6
1-36898), fat-processed starch (Special Publication No. 1973-32)
Many proposals have been made, such as adding oxyalkyl etherified starch (Japanese Patent Publication No. 898, Japanese Patent Publication No. 56-46387), and oxyalkyl etherified starch (Japanese Patent Publication No. 45-31347).
これらはいずれもそれなりの効果を有するが、単純にこ
れらと食物繊維を組み合わせただけでは上述の食物繊維
による品質低下を改良することはできなかった。All of these have certain effects, but simply combining them with dietary fiber has not been able to improve the above-mentioned deterioration in quality due to dietary fiber.
食物繊維はコレステロールの低下、インシュリン分泌の
抑制、排便促進、有害物の抑制等の種々の生理作用が期
待され、6番目の栄養素群としての位置づけを確立しつ
つある。一方近年の食生活の変化に伴って通常の食事よ
り摂取する食物繊維の量は低下しており、予防医学上か
らも食物繊維の多い食事をすることが望まれている。こ
のような状況にあって、食物繊維を含有し、しかも食感
的にも優れた水産練り製品の提供にある。Dietary fiber is expected to have various physiological effects such as lowering cholesterol, suppressing insulin secretion, promoting defecation, and suppressing harmful substances, and is now establishing its position as the sixth nutrient group. On the other hand, with changes in dietary habits in recent years, the amount of dietary fiber ingested from normal meals has been decreasing, and it is desirable to eat a diet high in dietary fiber from a preventive medicine perspective. Under these circumstances, it is an object of the present invention to provide a seafood paste product that contains dietary fiber and has an excellent texture.
本発明は水産練り製品の製造に際し、食物繊維として難
消化性デキストリン75重量%以下と加工澱粉25重量
%以上の比率で同時又は別々に添加することにより、食
物繊維を含有し、且つ食感的にもまた品質的にも優れた
水産練り製品を得ることができる。In the production of fish paste products, the present invention contains dietary fiber and improves the texture by simultaneously or separately adding indigestible dextrin at a ratio of 75% or less and processed starch at a ratio of 25% or more by weight as dietary fiber. It is also possible to obtain fish paste products of excellent quality.
本発明に於いては難消化性デキストリンと加工澱粉とを
併用することをその基本の要旨とするが、特に食物繊維
としては数多くのものが知られているが、その中でも難
消化性デキストリンを使用し、且つ数多くある変性澱粉
の中の特定の加工澱粉を定められた比率で用いることに
より、食感的にもまた品質的にも優れた食物繊維含有水
産練り製品を得ることができる。The basic gist of the present invention is to use indigestible dextrin and processed starch in combination, but there are many known dietary fibers, among which indigestible dextrin is used. Furthermore, by using a specific modified starch among the many modified starches in a predetermined ratio, it is possible to obtain a dietary fiber-containing seafood paste product that is excellent in terms of texture and quality.
本発明に於いて用いられる難消化性デキストリンは例え
ば特開平2−100695号、特開平2−145169
号、特開平2−154664号に従って作られたものが
挙げられるが、これらに限定されるものでなく、要は基
本的に焙焼デキストリンを原料にした難消化性デキスト
リンであればよい。The indigestible dextrin used in the present invention is disclosed in, for example, JP-A-2-100695 and JP-A-2-145169.
Examples include those made according to Japanese Patent Application Laid-Open No. 2-154664, but the present invention is not limited thereto, and basically any indigestible dextrin made from roasted dextrin as a raw material may be used.
加工澱粉としては、軽度の次亜塩素酸ソーダ処理澱粉、
架橋澱粉、エーテル化澱粉、エステル化澱粉等が例示さ
れるが、この中でもアセチル澱粉とヒドロキシプロピル
澱粉を選択的に使用することが特に好ましい。アセチル
澱粉は常法に従って澱粉に無水酢酸又は酢酸ビニルモノ
マーを反応させて得られる。またヒドロキシプロピル澱
粉は澱粉にプロピレンオキサイドを反応して作られる。Processed starch includes mild sodium hypochlorite treated starch,
Examples include crosslinked starch, etherified starch, and esterified starch, among which it is particularly preferable to selectively use acetyl starch and hydroxypropyl starch. Acetyl starch is obtained by reacting starch with acetic anhydride or vinyl acetate monomer according to a conventional method. Hydroxypropyl starch is also produced by reacting starch with propylene oxide.
その反応の程度は置換度(D、S、 )として0.01
〜0.15にあるものが好ましい。D、S、0.01未
満では本発明の効果に乏しく、D、S、O,I5より大
きくなると糊化温度が低くなり過ぎるためと考えられる
が、ゼリー強度が低下して好ましくない。またこれらア
セチル澱粉、ヒドロキシプロピル澱粉はメタリン酸塩、
オキシ塩化リン、エピクロルヒドリン、アジピン酸など
により架橋されたものも包含する。The degree of reaction is 0.01 as the degree of substitution (D, S, )
~0.15 is preferred. When D, S, and S are less than 0.01, the effect of the present invention is poor, and when D, S, O, and I are greater than 5, the gelatinization temperature becomes too low, which is not preferable because the jelly strength decreases. In addition, these acetyl starches and hydroxypropyl starches are metaphosphates,
It also includes those crosslinked with phosphorus oxychloride, epichlorohydrin, adipic acid, etc.
架橋したアセチル澱粉、ヒドロキシプロピル澱粉を用い
ると架橋してないこれらに比べ得られた練り製品は食感
的にソフトからハードに移るが、その程度は個人差によ
る嗜好の範囲にあり、好みによって選ばれる。When cross-linked acetyl starch or hydroxypropyl starch is used, the texture of the resulting dough changes from soft to hard compared to non-cross-linked starch, but the degree of this is within the range of individual preference and is chosen based on taste. .
加工澱粉の原料となる澱粉の種類としては、小麦澱粉、
馬鈴薯澱粉、タピオカ澱粉、サゴ′#粉、米澱粉、コー
ンスターチ、ワキシーコーンスターチなど一般に市販さ
れている澱粉が使用できる。The types of starch used as raw materials for processed starch include wheat starch,
Commercially available starches such as potato starch, tapioca starch, sago starch, rice starch, corn starch, and waxy corn starch can be used.
水産練り製品には多数の種類があるが、基本的には原料
魚より採肉、水晒し、脱水、砕肉、播潰、調味、成形、
加熱、冷却、製品の工程、また冷凍すり身を用いる場合
は解凍後、播潰以下の工程に従って製造される。その際
加熱方法(蒸煮、湯煮、焙焼、油源)、成型法(板付き
、ちくわ、巻物など)、混和物の種類(卵黄、野菜、チ
ーズなど)により種類分けされるが、本発明に於ける水
産練り製品は魚肉を原料とした練り製品を意味し、これ
らいずれにも適用される。There are many types of seafood paste products, but basically they are collected from raw fish, soaked in water, dehydrated, crushed, sown, seasoned, shaped, and processed.
The product is manufactured according to the heating, cooling, and product processes, and when frozen surimi is used, after thawing and sowing. At that time, the types are classified according to the heating method (steamed, boiled in hot water, roasted, oil source), forming method (with plate, chikuwa, rolled, etc.), and type of mixture (egg yolk, vegetables, cheese, etc.), but the present invention The term "fish paste product" in ``fish paste'' refers to a paste product made from fish meat, and it applies to any of these products.
練り製品の製造に際し、難消化性デキストリン75重量
%以下と加工澱粉25重量%以上の比率で同時又は別々
に添加することにより、食物繊維を含有し、且つ食感的
にも品質的にも優れた水産練り製品を製造するものであ
る。難消化性デキストリンと加工澱粉の比率に於いて難
消化性デキストリンが75重量%以上になると離水が多
くなり、食感も劣ったものとなる。また加工澱粉の比率
の上限は品質的には限定されないが、加工澱粉の比率が
高くなると望む量の食物繊維を含有させるためには添加
する全体量を多くせねばならなくなる。従って加工澱粉
の比率は望む食物繊維含量と全体の添加量から自ずと制
限され、概ね75%以下となる。When producing paste products, by adding 75% by weight or less of indigestible dextrin and 25% by weight or more of processed starch simultaneously or separately, it is possible to create a paste product that contains dietary fiber and is excellent in both texture and quality. It manufactures seafood paste products. If the ratio of indigestible dextrin to modified starch is 75% by weight or more, syneresis will increase and the texture will be poor. Although the upper limit of the ratio of processed starch is not limited in terms of quality, as the ratio of processed starch increases, the total amount added must be increased in order to contain the desired amount of dietary fiber. Therefore, the proportion of processed starch is naturally limited based on the desired dietary fiber content and the total amount added, and is approximately 75% or less.
本発明に於いて、水産練り製品の製造方法自体は従来の
製造手段がいずれもそのまま適用される。In the present invention, any conventional manufacturing means can be applied as is to the method for manufacturing the fish paste product.
難消化性デキストリンと加工澱粉はその製造工程中の挿
潰工程で添加される。Indigestible dextrin and modified starch are added during the crushing process during the manufacturing process.
その際、難消化性デキストリンと加工澱粉は予め混合し
てから添加しても、また別々に添加してもよい。添加量
は難消化性デキストリンと加工澱粉を合わせた量ですり
身100部に対し5〜25部、好ましくは7〜20部で
ある。5部以下の添加では食感、品質上の問題よりも、
食物繊維含有とは言い難くなる。一方25部以上添加す
ると、食感的、品質的に劣化が見られる。In this case, the indigestible dextrin and the modified starch may be added after being mixed in advance, or may be added separately. The amount added is 5 to 25 parts, preferably 7 to 20 parts, based on 100 parts of surimi, which is the combined amount of indigestible dextrin and modified starch. If less than 5 parts are added, there will be problems with texture and quality.
It is difficult to say that it contains dietary fiber. On the other hand, if 25 parts or more is added, deterioration in texture and quality will be observed.
次に参考例、実験例、実施例により詳細に説明する。尚
実験例、実施例に於いて製造した練り製品の評価は食感
テストと圧出水分の測定によった。Next, a detailed explanation will be given using reference examples, experimental examples, and examples. The dough products produced in the experimental examples and examples were evaluated by texture tests and measurements of extruded water content.
また部とあるは重量部を示す。In addition, parts indicate parts by weight.
〈食感テスト〉
食感を硬さ、弾力(足)、口腔内の感触に区分し、10
名のパネラ−による7段階評価とし、夫々の平均点を合
計して総合評価点として表す。この場合未処理澱粉のみ
を添加した練り製品を基準としていずれの項目も評点0
とし、この基準に対する相対評価とした。<Texture test> Texture is divided into hardness, elasticity (feet), and oral feel, and is rated at 10.
The results are evaluated on a seven-point scale by a panel of experts, and the average scores are totaled to give the overall evaluation score. In this case, all items were rated 0 based on the paste product containing only untreated starch.
This is a relative evaluation to this standard.
〈圧出水分〉
一辺2.5cm、厚さ0.5cmの四角柱の試料に10
kg/c+Ilの荷重をかけて2分間加圧した際の圧出
水分量を測定。<Extruded water> 10
Measure the amount of extruded water when applying a load of kg/c+Il and pressurizing for 2 minutes.
参考例1 (次亜塩素酸ソーダ処理澱粉の調製)水12
0部に馬鈴薯澱粉100部を加えてスラリーとし、撹拌
下、3%の苛性ソーダ溶液を加えてpHを9.0〜9.
5に維持しながら、室温で有効塩素量で1500 pp
m (澱粉)に該当する次亜塩素酸ソーダを加えて3時
間作用した後希硫酸でpH6,0に中和し、水洗、乾燥
して試料No、 1の次亜塩素酸ソーダ処理澱粉を得た
。Reference example 1 (Preparation of starch treated with sodium hypochlorite) Water 12
Add 100 parts of potato starch to 0 parts to make a slurry, and while stirring, add 3% caustic soda solution to adjust the pH to 9.0-9.
1500 pp of available chlorine at room temperature while maintaining the
Sodium hypochlorite corresponding to m (starch) was added and left to act for 3 hours, then neutralized to pH 6.0 with dilute sulfuric acid, washed with water, and dried to obtain sample No. 1 sodium hypochlorite treated starch. Ta.
参考例2(アセチル澱粉の調製)
水120部に馬鈴薯澱粉100部を加えてスラリーとし
、撹拌下、3%の苛性ソーダ溶液を加えてpHを9.0
〜9.5に維持しながら、室温で無水酢酸1.5〜18
部を徐々に滴下し、4時間反応後、希硫酸で中和し、水
洗、乾燥して試料No、 2〜5のアセチル澱粉を得た
。Reference Example 2 (Preparation of Acetyl Starch) Add 100 parts of potato starch to 120 parts of water to make a slurry, and add 3% caustic soda solution under stirring to adjust the pH to 9.0.
Acetic anhydride 1.5-18 at room temperature while maintaining ~9.5
After reacting for 4 hours, the mixture was neutralized with dilute sulfuric acid, washed with water, and dried to obtain acetyl starch samples No. 2 to 5.
参考例3(ヒドロキシプロピル澱粉及びリン酸架橋ヒド
ロキシプロピル澱粉の調製)
水120部に硫酸ナトリウム30部を溶解し、これに小
麦澱粉100部を分散させ、更に撹拌下3%苛性ソーダ
溶液33部とプロピレンオキサイド5部とトリメタリン
酸ナトリウム0部、0.01部、0.05部を加えて夫
々42°Cで24時間反応し、その後希硫酸で中和、水
洗、乾燥してり、S、0.08の試料Nα6〜8のヒド
ロキシプロピル澱粉及びリン酸架橋ヒドロキシプロピル
澱粉を得た。Reference Example 3 (Preparation of hydroxypropyl starch and phosphoric acid cross-linked hydroxypropyl starch) 30 parts of sodium sulfate was dissolved in 120 parts of water, 100 parts of wheat starch was dispersed therein, and then 33 parts of 3% caustic soda solution and propylene were added under stirring. 5 parts of oxide and 0, 0.01, and 0.05 parts of sodium trimetaphosphate were added and reacted at 42°C for 24 hours, and then neutralized with dilute sulfuric acid, washed with water, and dried. Hydroxypropyl starch and phosphoric acid cross-linked hydroxypropyl starch of sample Nα6-8 of No. 08 were obtained.
参考例4(コハク酸澱粉の調製)
参考例2に於ける無水酢酸の代わりに無水コハク酸6部
を用いる他は同様にして試料NO19のコハク酸澱粉を
得た。Reference Example 4 (Preparation of succinic acid starch) Succinic acid starch of Sample No. 19 was obtained in the same manner as in Reference Example 2 except that 6 parts of succinic anhydride was used instead of acetic anhydride.
実験例1
冷凍すり身(SAグレード)100部を解凍後、フード
カッターを用い荒ずり5分後食塩3部、未処理馬鈴薯澱
粉7部又は参考例1.2.4で得た試料Nα1〜5及び
9の加工澱粉7部及び難消化性デキストリンとして「パ
インファイバー」 (松谷化学工業■製)7部と氷水5
0部を加えて塩ずり、本すりを20分間行った後、ケー
シングに詰めて90°C130分加熱して模擬かまぼこ
を得た。これを4°Cに24時間保存後測定した評価を
第1表に示す。Experimental Example 1 After thawing 100 parts of frozen surimi (SA grade) and roughing it for 5 minutes using a food cutter, 3 parts of common salt, 7 parts of untreated potato starch, or samples Nα1 to 5 obtained in Reference Example 1.2.4 and 7 parts of modified starch of No. 9, 7 parts of "Pine Fiber" (manufactured by Matsutani Chemical Industry ■) as an indigestible dextrin, and 5 parts of ice water
After adding 0 part of salt and rubbing for 20 minutes, the mixture was packed in a casing and heated at 90°C for 130 minutes to obtain a simulated kamaboko. Table 1 shows the evaluation obtained after storing this at 4°C for 24 hours.
但し「パインファイバー」は特開平2−145169号
の実施例1に従って製造されたものである。However, "pine fiber" was manufactured according to Example 1 of JP-A No. 2-145169.
第
■
表
*1:難消化性デキストリンの添加なし実験例2
実験例1に於いて未処理馬鈴薯澱粉を未処理小麦澱粉に
代え、加工澱粉を参考例3で得た試料No。Table 1 *1: Experimental Example 2 without addition of indigestible dextrin Sample No. 2 obtained in Reference Example 3 by replacing untreated potato starch with untreated wheat starch in Experimental Example 1 and using processed starch in Reference Example 3.
6〜8のヒドロキシプロピル澱粉及びリン酸架橋ヒドロ
キシプロピル澱粉に代えた他は同様に行い、その結果を
第2表に示す。The same procedure was carried out except that hydroxypropyl starch 6 to 8 and phosphoric acid crosslinked hydroxypropyl starch were used, and the results are shown in Table 2.
第2表
実験例3
実験例1に於いて添加する加工澱粉の種類及びその添加
量と難消化性デキストリンの添加量を第3表及び第4表
に示すように代えた他は同様に行い、その結果を第3表
及び第4表に示す。Table 2 Experimental Example 3 The same procedure as in Experimental Example 1 was carried out except that the type and amount of processed starch added and the amount of indigestible dextrin added were changed as shown in Tables 3 and 4. The results are shown in Tables 3 and 4.
■
:難消化性デキストリン添加なし
実施例1
冷凍スケソウ100部を解凍後、空すり5分行い、食塩
2.5部添加し、播潰機で15分塩すりする。次に参考
例2で得た試料Nα3のアセチル澱粉5部と「パインフ
ァイバー」7部、氷水35部そして、他の副資材を添加
し、15分本すりを行った後、板に盛り、90°Cで4
5分間蒸煮を行い、板蒲鉾を得た。(2): No addition of indigestible dextrin Example 1 After thawing 100 parts of frozen pollack, dry it for 5 minutes, add 2.5 parts of common salt, and salt it with a crusher for 15 minutes. Next, 5 parts of acetyl starch of sample Nα3 obtained in Reference Example 2, 7 parts of "pine fiber", 35 parts of ice water, and other auxiliary materials were added, and after grinding for 15 minutes, it was placed on a plate and 4 at °C
Steaming was performed for 5 minutes to obtain sheet kamaboko.
但し各添加材料の割合を下記に示す。得られた板蒲鉾は
圧出水分2.3%と少なく、食感的にも好ましいもので
あった。However, the proportions of each additive material are shown below. The obtained sheet kamaboko had a low extruded moisture content of 2.3%, and was also favorable in terms of texture.
冷凍スケソウ(工船)
試料No、 3のアセチル澱粉
パインファイバー
食塩
砂糖
卵白
みりん
グルタミン酸ソーダ
配合アミノ酸調味料
氷水
100部
5部
7部
2.5部
1部
4部
3部
1部
0.5部
35部
実施例2
実施例1の操作に基づき、措潰を行い、できたすり身(
肉糊)を自動成型機で成型後、坐り工程を経て、ガスバ
ーナーを用い焼き色をつけ、且つ品温が75°C以上に
なるように約4分間で仕上げて焼きちくわを得た。但し
各材料の割合は下記の通りである。その際使用した難消
化性デキストリンは特開平1−154664号の実施例
1に従って製造されたものである。得られた焼きちくわ
は食感的に好ましいものであった。Frozen Alaska pollack (engineering ship) Sample No. 3 Acetyl starch Pine fiber Salt Sugar Egg white Mirin Sodium glutamate blend Amino acid seasoning Ice water 100 parts 5 parts 7 parts 2.5 parts 1 part 4 parts 3 parts 1 part 0.5 parts 35 parts Example 2 Based on the operation of Example 1, crushing was performed and the resulting surimi (
After molding (meat paste) with an automatic molding machine, it went through a sitting process, was browned using a gas burner, and was finished in about 4 minutes so that the product temperature was 75°C or higher to obtain grilled chikuwa. However, the proportions of each material are as follows. The indigestible dextrin used at that time was produced according to Example 1 of JP-A No. 1-154664. The obtained grilled chikuwa had a pleasant texture.
冷凍スケソウ(工船)50 部
〃 (陸上)50 部
試料No、6の 10 部ヒド
ロキシプロピル’IIFA
難消化性デキストリン 5 部食塩
3 部砂tJ!
2 部人工甘味料
少々みりん 4 部調
味料(練り味) 2 部氷水
30 部実施例3
実施例1の操作に基づき、播潰を行い、できたすり身(
肉糊)を自動成型機で成型後、150〜160°Cで4
分間油深し、揚げ蒲鉾を得た。但し各材料の割合は下記
の通りである。その際使用した難消化性デキストリンは
特開平2−100695号の実施例2に従って製造され
たものである。得られた揚げ蒲鉾は食感的に好ましいも
のであった。Frozen Alaska pollack (engineering ship) 50 parts (land) 50 parts Sample No. 6 10 parts Hydroxypropyl'IIFA Indigestible dextrin 5 parts Salt
3 Part sand tJ!
Part 2 Artificial sweetener
A little mirin 4 parts seasoning (kneaded flavor) 2 parts ice water
30 parts Example 3 Based on the operation of Example 1, sowing was performed and the resulting surimi (
After molding (meat paste) with an automatic molding machine, it is heated at 150 to 160°C.
Deep-fried kamaboko was obtained by soaking it in oil for a minute. However, the proportions of each material are as follows. The indigestible dextrin used at that time was produced according to Example 2 of JP-A-2-100695. The obtained fried kamaboko had a pleasant texture.
冷凍スケソウ(工船)50 部
〃 (陸上)50 部
試料No、 8の 12 部リ
ン酸架橋ヒドロキシプロピル澱粉
難消化性デキストリン 8 部食塩
3.2部調味料(新練り味)0
.5部
グルタミン酸ソーダ 0.5部ブドウ糖
2 部砂tJ!
5 部三楽さかしお
2 部野菜(ごぼう・にんじん・ねぎ)
50 部グリチルリチン製剤 0.
2部氷水 40 部(以Frozen pollack (engineering ship) 50 parts (land) 50 parts Sample No. 8 12 parts Phosphoric acid cross-linked hydroxypropyl starch Indigestible dextrin 8 parts Salt
3.2 parts seasoning (newly kneaded flavor) 0
.. 5 parts sodium glutamate 0.5 parts glucose 2 parts sand tJ!
5 Sanraku Sakashio
2. Vegetables (burdock, carrots, green onions)
50 parts glycyrrhizin preparation 0.
2 parts ice water 40 parts
Claims (3)
ン75重量%以下と加工澱粉25重量%以上の比率で同
時又は別々に添加することを特徴とする食物繊維を含有
する水産練り製品の製造法。(1) A method for producing a seafood paste product containing dietary fiber, characterized in that in the production of the seafood paste product, indigestible dextrin is added at a ratio of 75% by weight or less and processed starch at a ratio of 25% by weight or more, either simultaneously or separately.
5のアセチル澱粉及び/又はヒドロキシプロピル澱粉で
ある請求項(1)に記載の製造法。(2) Modified starch has a degree of substitution (D.S.) of 0.01 to 0.1
5. The production method according to claim 1, wherein the acetyl starch and/or hydroxypropyl starch of No. 5 is used.
すり身重量に対し、5〜25重量%添加することを特徴
とする請求項(1)に記載の製造法。(3) The production method according to claim (1), wherein the combined amount of indigestible dextrin and modified starch is 5 to 25% by weight based on the weight of ground meat.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2193361A JPH0479861A (en) | 1990-07-20 | 1990-07-20 | Preparation of fish paste food containing dietary fiber |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2193361A JPH0479861A (en) | 1990-07-20 | 1990-07-20 | Preparation of fish paste food containing dietary fiber |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH0479861A true JPH0479861A (en) | 1992-03-13 |
Family
ID=16306634
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2193361A Pending JPH0479861A (en) | 1990-07-20 | 1990-07-20 | Preparation of fish paste food containing dietary fiber |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0479861A (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH05276898A (en) * | 1992-04-03 | 1993-10-26 | Dainippon Pharmaceut Co Ltd | Composition for low calorie food |
WO1997010119A1 (en) | 1995-09-11 | 1997-03-20 | Valery Filippovich Ivanov | Method and device for optical signalling in a vehicle |
WO2006028122A1 (en) * | 2004-09-09 | 2006-03-16 | Kao Corporation | Agent for preventing and ameliorating obesity |
JP2010047606A (en) * | 2009-11-25 | 2010-03-04 | Kao Corp | Constipation dissolving agent |
WO2011055690A1 (en) * | 2009-11-06 | 2011-05-12 | 理研ビタミン株式会社 | Quality-improving agent for fish paste products |
JP2013165665A (en) * | 2012-02-15 | 2013-08-29 | Nippon Suisan Kaisha Ltd | Method for suppressing overheat of fish-paste product |
-
1990
- 1990-07-20 JP JP2193361A patent/JPH0479861A/en active Pending
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH05276898A (en) * | 1992-04-03 | 1993-10-26 | Dainippon Pharmaceut Co Ltd | Composition for low calorie food |
WO1997010119A1 (en) | 1995-09-11 | 1997-03-20 | Valery Filippovich Ivanov | Method and device for optical signalling in a vehicle |
WO2006028122A1 (en) * | 2004-09-09 | 2006-03-16 | Kao Corporation | Agent for preventing and ameliorating obesity |
JP2006076918A (en) * | 2004-09-09 | 2006-03-23 | Kao Corp | Obesity prevention/amelioration agent |
AU2005280994B2 (en) * | 2004-09-09 | 2011-11-03 | Kao Corporation | Agent for preventing and ameliorating obesity |
WO2011055690A1 (en) * | 2009-11-06 | 2011-05-12 | 理研ビタミン株式会社 | Quality-improving agent for fish paste products |
JPWO2011055690A1 (en) * | 2009-11-06 | 2013-03-28 | 理研ビタミン株式会社 | Quality improver for marine products |
JP2010047606A (en) * | 2009-11-25 | 2010-03-04 | Kao Corp | Constipation dissolving agent |
JP2013165665A (en) * | 2012-02-15 | 2013-08-29 | Nippon Suisan Kaisha Ltd | Method for suppressing overheat of fish-paste product |
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