JPH0551255B2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention uses a product obtained by treating fish meat with a proteolytic enzyme and/or a microorganism that digests proteins to produce a processed flour food with good flavor and baked quality. It is about the method.

Traditionally, fish meat has been used to produce fish paste products, which are the main processed foods made from fish meat, which is an important protein material in Japan.
If fish meat can be used not only for processed foods but also as a raw material for various foods, the value of fish meat as a protein material will increase dramatically.

From this perspective, the present inventors have conducted research to produce new food materials from fish meat that can be used in various foods, and have developed a method for treating fish meat with proteolytic enzymes and/or microorganisms that digest proteins. discovered a method to produce such a new food material, and has already filed a patent application.However, as they continued to develop the use of this new food material in various foods, they decided to use this new food material as a baked flour processed food. We have discovered that by incorporating dough during the production of wheat flour processed foods, it is possible to obtain processed flour foods that have good flavor and baked-up quality, and have arrived at the present invention.

That is, the present invention adds proteolytic enzymes and/or microorganisms that digest proteins to fish meat so that the proportion of water-soluble protein in the total protein is 20 to 50% (however, animal protein sources and/or vegetable sources are used as raw materials). When a protein source is used in combination with fish meat, the dough is prepared by using a product obtained by reacting the protein source so as to have a concentration of 20 to 60% (in terms of solid content) of 0.1 to 15 parts by weight based on 100 parts by weight of wheat flour. , provides a method for producing a processed flour food, which is characterized in that it is formed and then heat treated.

Fish meat that can be used in the present invention (here, fish usually refers to marine animals that can be used for seafood processing) include those obtained by harvesting various raw material fish, and those obtained by collecting meat from various raw fish, for example, Various types of fish meat or processed fish meat can be mentioned, such as ground fish meat obtained by purification such as bleaching and dehydration, and frozen ground fish meat obtained by freezing the ground fish meat. Especially, ground fish meat and frozen ground fish meat are preferable. For example, pollock, flounder, flatfish, sea bream, sardines, mackerel, saury, horse mackerel, squid, bonito, tuna, marlin, yellowtail, salmon, trout, herring, menuke. , sharks, octopuses,
Examples include shrimp, whales, croakers, cutlassfish, and shellfish.

Proteolytic enzymes that can be used in the present invention include:
For example, acrosin, urokinase, uropepsin, elastase, enteropeptidase, cathepsin, kallikrein, kininase 2, chymotrypsin, chymopapain, collagenase, streptokinase, subtilisin, thermolysin, trypsin, thrombin, papain, pancreatopeptidase, huicin, plasmin, renin, proteinases such as reptilase, rennin, etc.; aminopeptidases such as arginine aminopeptidase, oxynase, leucine aminopeptidase; angiotensinase, angiotensin converting enzyme, insulinase, carboxypeptidase such as arginine carboxypeptidase, kininase 1, thyroid peptidase; Examples include dipeptidases such as carnosinase and prolinase, other peptidases such as pronase; other proteolytic enzymes, and modified and blended products thereof.

Examples of microorganisms that digest proteins that can be used in the present invention include Aspergillus.
Genus, Mucor, Rhizopus, Penicillium
Molds (filamentous fungi) belonging to the genus Monascus, etc.; for example, lactic acid bacteria belonging to the genus Streptococcus, Pediococcus, Leuconostoc, Lactobacillus, etc.; Bacteria such as Bacillus natto, Bacillus subtilis; for example Saccharomyces ellipsoideus, Saccharomyces cerevisiae
Yeasts such as Y. cerevisiae) and Torula; as well as mutant strains and combination products thereof.

In addition to the products obtained by treating fish meat with proteolytic enzymes and/or microorganisms that digest proteins, the flour processed food of the present invention contains, for example, animal and vegetable oils, animal proteins other than fish meat, vegetable proteins, carbohydrates, and one or more products selected from the group consisting of products obtained by the action of enzymes and/or microorganisms, and/or vitamins, amino acids, highly unsaturated fatty acids, and plant extracts. One or more types selected from the group consisting of classification,
and/or other ingredients such as various inorganic salts, fragrances, colorants, flavoring agents, preservatives, etc. may be included, and these may be mixed at any stage of the manufacturing process; By uniformly mixing these substances or their sources in the system at any stage before or during treatment with enzymes and/or protein-digesting microorganisms, it is possible to detect whether the substances or their sources are derived from fish meat. It is possible to produce a system that is homogeneously mixed with the products of

Such vegetable protein sources include, for example, vegetable protein raw materials such as soybean, peanut, cottonseed, rubber, sunflower, and wheat flour, defatted processed products thereof, and concentrated proteins and isolated proteins derived therefrom.

In addition, animal protein sources include, for example, milk or dairy products such as livestock milk, skim milk, condensed milk, whole milk powder, skim milk powder, infant formula, butter, cream, and cheese; for example, beef, horse meat, pork, mutton, and chicken meat. processed meat products such as smoked meat and dried meat; eggs or egg products such as eggs, dried eggs, frozen eggs, egg yolks, and egg whites; and other animal protein sources such as liver.

Further, as animal and vegetable oil sources, for example, pork fat,
Animal fats and oils such as beef tallow, mutton tallow, horse tallow, fish oil, whale oil, and milk fat; for example, soybean oil, linseed oil, safflower oil,
sunflower oil, cottonseed oil, kapok oil, olive oil,
Wheat germ oil, corn oil, palm oil, palm kernel oil, monkey fat, illitupe fat, Borneo tallow fat,
Vegetable oils and fats such as coconut oil; and hydrogenation of them,
Examples include processed fats and oils obtained through treatments such as transesterification and fractionation, as well as processed fats and oil products such as butter, cream, margarine, and toning.

Furthermore, carbohydrate sources include, for example, rice,
Agricultural products containing large amounts of carbohydrates such as wheat, corn, potato, and sweet potato; Powdered products obtained by milling them; Starches obtained from the above agricultural products, such as rice starch, wheat starch, corn starch, and potato starch; Processed or modified starch obtained by processing or modifying, such as pregelatinized starch or dextrin; For example, sugars such as sugar, honey, or starch sugar; For example, pulp or fruit juice of fruits such as apples, oranges, strawberries, and grapes, etc. can be given.

A specific embodiment of the method for producing the product obtained by allowing enzymes or microorganisms to act on fish meat used in the present invention is as follows.

First, in order to prepare a homogeneous mixture of fish meat and enzymes or/and microorganisms, the enzymes or/and microorganisms are added to the fish meat and made into fine pieces, or the enzymes and/or microorganisms are added while the fish meat is made into fine pieces, or the fish meat is After pulverizing, enzymes and/or microorganisms are added and mixed uniformly. At this time, if an animal protein source, vegetable protein source, or/and carbohydrate source other than fish meat is used as a raw material, it may be added at the initial stage or at an intermediate stage. Other components such as salts such as sodium and sodium polyphosphate, fats and oils, enzymes that act on carbohydrates, microorganisms, water and/or natural antibacterial agents may be added.

When enzymes and/or microorganisms are mixed into fish meat or a mixture of fish meat and other raw materials, they begin to act on the proteins in the fish meat or the mixture of fish meat and other raw materials. Must be held at temperature for an appropriate amount of time. Such temperature and time need to be selected depending on the type of enzyme and/or microorganism used and the flavor and gelling ability of the desired product, but usually a temperature of 0 to 60°C and a temperature of 5.
It takes a minute to 30 days. Also, this temperature may be controlled to be constant from the beginning, but it may be controlled at a certain temperature first, and then
It may be controlled in multiple stages, such as controlling to a specific temperature different from that. Furthermore, after adding enzymes and/or microorganisms to fish meat, it is finely ground or mixed and stirred to make a homogeneous mixture as described above, but while continuing such operations, it is kept within the above temperature and time range. Alternatively, once a homogeneous mixture is obtained, the operations of pulverizing or mixing and stirring may be stopped.
Thereafter, the mixture may be aged, maintaining the mixture within the temperature and time ranges mentioned above throughout the operation and subsequent aging.

The holding temperature of the above mixture during grinding or mixing operations, and in some cases ripening, is as follows:
For example, low temperature range of 0 to 15℃, medium temperature range of 15 to 35℃,
It is broadly divided into a high temperature range of 35 to 60°C, and when enzymes are used, the first stage may be kept in the high temperature range or medium temperature range, and the second stage may be kept in the low temperature range. When using microorganisms in combination, the first step is to treat with enzymes alone at high, medium, or low temperatures.Next, if necessary, after cooling, add microorganisms, mix uniformly, and then treat at medium or low temperatures. It can also be maintained in a low temperature range. Moreover, when only microorganisms are used, it is preferable to keep them in a low temperature range or a medium temperature range.

The product obtained in this way is usually total protein ('total protein' is sometimes referred to as 'total nitrogen-containing components', and in this case, 'total nitrogen-containing components' is usually 'total nitrogen atomic weight x 6.25 The percentage of water-soluble protein in the fish meat (meaning "") should be 20 to 50% (20 to 60% if animal protein sources and/or vegetable protein sources are used as raw materials in combination with fish meat). . If the above ratio is less than 20%, gelling ability remains,
Wheat flour is not suitable as a processed food ingredient in terms of physical properties, flavor, and texture, and on the other hand, if it exceeds 50% (however, 60% if animal protein sources and/or vegetable protein sources are used together with fish meat as raw materials), Nigami”
becomes strong, which is not desirable.

If the product obtained in this way is left as it is, as time passes, protein decomposition will proceed further and the desired physical properties and flavor will change. The product is used in the production of foods and is heated to inactivate enzymes and microorganisms, or by adding substances that have the effect of inactivating enzymes and microorganisms before or during mixing with flour. It is necessary to deactivate the enzymes and microorganisms in the material. If this product is not used immediately as the flour processed food of the present invention, it can be preserved without deteriorating its quality by freezing it or adding enzymes or substances that inactivate microorganisms.

In the present invention, the product obtained as described above is mixed so that the fish meat-derived product contained therein is 0.1 to 15 parts by weight in terms of solid content based on 100 parts by weight of wheat flour. The method is characterized by preparing dough for flour processed food, followed by shaping and heat treatment. In preparing this dough, other ingredients may be used as appropriate depending on the desired wheat flour processed food.

Processed flour foods that can be produced according to the present invention include, for example, biscuits, kutsky, warefirth, crackers, pretzels, cakes, pies,
Examples include siew wrappers, donuts, hot cakes, breads, pizza pies, okonomiyaki, takoyaki, meat buns, red bean paste wrappers, siew mai wrappers, spring roll wrappers, gyoza wrappers, etc. In the present invention, depending on the target flour processed food, and prepare a dough containing other ingredients,
After shaping according to the desired wheat flour processed food and other processing if necessary, the desired flour processed product can be obtained by finally performing a heat treatment such as baking, steaming, or frying.

The flour processed food thus obtained has a better flavor than conventional wheat flour processed foods, and the product has a very good gloss and color appearance.

Reference examples and examples of the present invention are shown below.

Reference example 1 Defrost frozen ground pollock naturally, and after thawing, run it through a meat grinder. 100 g of the surimi was placed in a grinder, and while stirring, 3 g of common salt and 0.2 g of disodium phosphate were added. On the other hand, 0.05 g of the proteolytic enzyme pancreatin (manufactured by Wako Pure Chemical Industries, Ltd.) was dissolved in a small amount of water and added, and 50 ppm of lysozyme was dissolved in a small amount of water to suppress the growth of bacteria in the surimi, and the mixture was mixed and stirred.

After adding all the additives, pour hot water into the jacket of the masher and stir for 30 minutes while maintaining the temperature of the mixture in the masher at 50°C. After that, change the hot water to cold water with ice and quickly bring the temperature of the mixture to 10℃. Thereafter, when this mixture was kept at 10°C for 48 hours, the proportion of water-soluble protein in the total protein was 28%, and the gel strength measured according to a conventional method was 70 g/cm ²
A paste-like product () with no bitterness was obtained.

Reference example 2: Defrost frozen pollack minced meat naturally, and then run it through a meat grinder. 100 g of such surimi was placed in a kneader, and while stirring, 3 g of common salt and 0.2 g of sodium phosphate were added.Meanwhile, 0.05 g of proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) was dissolved in a small amount of water and added.

After adding all the additives, pour warm water into the kneader jacket and stir for 30 minutes while maintaining the temperature of the mixture in the kneader at 50°C. Then, switch the hot water to cold water with ice and quickly bring the temperature of the mixture to 10℃.
shall be. When the temperature of the mixture reaches 10°C, culture it in a 10% skimmed milk powder using three strains of lactic acid bacteria, Streptococcus lacteis, Streptococcus cremoris, and Lactobacillus casei. 10 g of a culture solution with a bacterial count of 10 ⁸ to 10 ⁹ /ml was added to the mixture, and the mixture was mixed and stirred for 10 minutes. After that, when this mixture was kept at 10°C for 72 hours, the proportion of water-soluble protein in the total protein was 40%, the gel strength measured according to a conventional method was almost 5 g/cm ² , and there was a slight aroma. A paste-like product (2) was obtained that was hot and had no bitter taste.

Reference example 3: Defrost frozen ground pollock naturally and run it through a meat grinder. Put 100 g of the surimi into a grinder, add 2.5 g of common salt and 0.3 g of sodium polyphosphate while stirring, and make it into a paste while stirring. When it becomes paste-like, soybean protein Proton M (Nippon Protein)
Co., Ltd.) and stirred to form a uniform paste. Meanwhile, 0.08 g of the proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) is dissolved in a small amount of water and added.
Lysozyme to suppress the growth of bacteria in the surimi
Dissolve 50ppm in a small amount of water and add, mix and stir.

After adding all the additives, warm water is poured into the jacket of the mashing machine, and the mixture is stirred and mixed for 30 minutes while maintaining the temperature of the mixture in the mashing machine at 50°C. Immediately after mixing, change the hot water in the jacket to cold water and bring the temperature of the mixture in the masher to 10°C. This mixture was then kept at 10°C for 48 hours, resulting in a very smooth and non-bitter pasty product with a water-soluble protein content of 30% in the total protein ().
was gotten.

Reference example 4: Defrost frozen ground pollock naturally and run it through a meat grinder. 100g of minced meat like this
Put it in a crusher and add 3g of salt and 2g of phosphoric acid while stirring.
Add 0.2g of sodium and mix well to form a paste.
When the mixture becomes sticky, add 15g of sodium caseinate and mix evenly until there are no lumps. On the other hand, proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.)
Add 0.06 g dissolved in a small amount of water, and further add 50 ppm of lysozyme dissolved in a small amount of water to suppress the growth of bacteria in the surimi, mix and stir.

After adding all the additives, warm water is poured into the jacket of the mashing machine, and the mixture is stirred and mixed for 30 minutes while maintaining the temperature of the mixture in the mashing machine at 50°C. Then, change the hot water to cold water with ice, and quickly bring the temperature of the mixture in the crusher to 10℃. After that, this mixture
When kept at 10°C for 48 hours, a smooth and homogeneous paste-like product (2) was obtained in which the proportion of water-soluble protein in the total protein was 26%.

Reference example 5: Defrost frozen ground pollock naturally and then run it through a meat grinder. Minced meat surimi like this
Put 100g into a crusher and add 3.0g of salt and 0.2g of sodium polyphosphate while stirring to make surimi paste. Once the surimi paste is made, while continuing to stir, gradually add 20 g of safflower oil containing 300 ppm of the antioxidant α-tocopherol to create an emulsion. On the other hand, 0.07 g of proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) and 50 ppm of lysozyme to suppress the growth of bacteria in the surimi are each dissolved in a small amount of water and added.

After adding all the additives, warm water is poured into the jacket of the mashing machine, and the mixture is stirred and mixed for 30 minutes while maintaining the temperature of the mixture in the mashing machine at 50°C. Then, switch from hot water to cold water and bring the temperature of the product to 10℃. After that, when this mixture was kept at 10°C for 48 hours, the proportion of water-soluble protein in the total protein was 25%, the gel strength measured according to a conventional method was 7 g/cm ² , and a smooth paste with no bitterness was formed. A product ( ) was obtained.

Reference example 6 Thaw frozen pollock pollock meat, grind it in a meat grinder, put 100g in a grinder, and add 3.0 g of salt.
g, and 0.2 g of sodium pyrophosphate are added and kneaded to create a paste-like material. Add 25% flour to the paste-like substance.
g and kneading to obtain a homogeneous mixture. To such a mixture were added 0.1 g of the proteolytic enzyme pancreatin (manufactured by Difco), 0.1 g of proteinase "Amano" A (manufactured by Amano Pharmaceutical), and 70 ppm of lysozyme to inhibit bacterial growth, each dissolved in a small amount of water, and the mixture was dissolved. Knead at high speed for 30 minutes at a material temperature of 50°C. After kneading, it is filled into a container and kept at 15℃ for 120 hours.
% pasty product () was obtained.

Example 1 (Manufacture of petit bread) Dissolve 10 g of fresh yeast in 40 c.c. of lukewarm water. Separately, add 1 tablespoon of skim milk, 1 tablespoon of sugar, and 2/3 teaspoon of salt to 50 c.c. of lukewarm water, mix, and then stir. Paste-like products () to () obtained in Reference Examples 1 to 6 (all solid content derived from fish meat 14 to 16
%) and 1/2 egg, mix together, add these to 200g of strong flour, knead, and add 1 tablespoon of butter.
Add a cup, knead well, and ferment at 130℃ for 40 to 50 minutes. After that, degas the dough, roll it into 6-8 equal pieces, let it rest, then shape it into a leaf shape, place it on a baking sheet and ferment it at 38℃ for 40 minutes, and finally bake it in an oven at 180-190℃ for 13 minutes.

In this way, delicious petit bread was obtained which was baked well, had a savory flavor, and had a good flavor.

Example 2 (Cake production) Mix 175g 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.In a separate bowl, add 150 c.c. of salad oil. and 140 g of sugar in a whisk, then add 2 eggs and the paste-like products obtained in Reference Examples 1 to 6 () to () (both containing 14 to 16% solids derived from fish meat). Add 140g and mix well, then add the previously mixed ingredients and mix. Next, grease and flour the mold, pour the cake batter into it, and bake in an oven at 160°C for 40 to 60 minutes.

In this way, a well-baked, aromatic and delicious cake was obtained.

Example 3 (Manufacture of siew skin) Put 90 c.c. of water and 35 g of butter in a pot and heat. When it comes to a boil, add 60 g of soft flour and mix quickly until it forms a smooth lump. Remove from the heat. Reference Example 1~ 6
Add 30g of the paste-like product () to () obtained in () to () (all containing 14-16% solids derived from fish meat) and 2 eggs, mix, and mix until it becomes lumpy. After that, lightly coat the baking sheet with oil,
Place the prepared dough in small portions with a spoon and heat to 200℃.
Bake in the oven for 10 minutes, and when it starts to change color, lower the temperature to 180℃ and bake for 8 minutes.

In this way, a choux pastry that baked well, was flavorful, and was delicious was obtained.

Example 4 (Manufacture of crepes) Add 1 tablespoon of sugar and 30 g of butter to 350 c.c. of milk and warm to 50-60°C, then add 2 eggs and 100 g of soft flour.
and the paste-like products obtained in Reference Examples 1 to 6 () to () (all solid content derived from fish meat 14 to 16
%), mix well, add the previously prepared ingredients little by little, and strain.
Cover with a tightly wrung wet cloth and let stand for 30 to 60 minutes, then bake in a frying pan.

The crepe thus obtained was baked well, had a unique flavor, and was aromatic and delicious.

Example 5 (Manufacture of okonomiyaki) Add 150g of soft flour, 3/4 cup of water, and a pinch of salt, mix well, then add 1 egg and Reference Examples 1 to 6.
Mix 100g of the paste-like product () to () (all containing 14 to 16% solids derived from fish meat) obtained in step 1, bake it on a hot plate, sprinkle with cabbage, long onions, sakura shrimp, and green seaweed, and then sprinkle on top. Pour the remaining batter on top, turn over and bake.

The okonomiyaki prepared in this manner was well-cooked, flavorful, and delicious.

Example 6 (Manufacture of Chinese karinto) Paste-like products () to () obtained in Reference Examples 1 to 6 (in each case, the solid content derived from fish meat was 14 to 14%)
Add 2 tablespoons of sugar, 1 teaspoon of salad oil, and 50 c.c. of lukewarm water to 50 g (containing 16%), mix well, then add 100 g of soft flour, knead well, cover with a damp cloth, and let stand for about 30 minutes. Roll out the dough completed in this way to a thickness of 5 mm with a rolling pin, cut it into strings 8 mm wide and 15 cm long, and
By twisting the two pieces together and frying them in frying oil at 170°C for 4 to 5 minutes, well-baked, flavorful and delicious Chinese karinto were obtained.

Example 7 (Manufacture of bread crumbs) 200 g of strong flour, 4 g of salt, 10 g of sugar, and 4 g of skim milk powder dissolved in 60 c.c. of hot water, and the paste-like products obtained in Reference Examples 1 to 6 () to () Both contain 14-16% of solid content derived from fish meat), and while kneading, further add 4 ounces of yeast to 60 c.c. of lukewarm water.
Add the dissolved g, 0.2 g of yeast food, and 10 g of shiotoning, and mix well. After that, ferment for about 1 hour at 30°C, degas, and then ferment again at 30°C.
After fermentation for about 1 hour at ℃, the mixture is degassed, then placed in an oven and baked at 200℃ for 20 minutes, and the resulting bread is dried and crushed.

In this way, crunchy breadcrumbs with good flavor were obtained.

Example 8 (Manufacture of cheese sticks) Put 250g of fluffy strong flour in a bowl, add 25g of grated cheese (processed cheese), mix thoroughly, make a well in the center, and add fresh yeast dissolved in 50c.c. of lukewarm water. Paste-like products obtained in Reference Examples 1 to 6 with 1 tablespoon of sugar and 1 teaspoon of salt dissolved in 13 g and 50 c.c. of hot water () ~
() (Both contain 14-16% solid content derived from fish meat)
Add 50g, knead, and finally add 25g of butter.
Add 25g of Shyotoning and knead well.
After that, ferment it at 30℃ for 40-60 minutes, degas it, roll it out into a rectangle of 10cm x 25cm, divide it into 10-12 equal parts with a spatula, leave it to rest for 15 minutes, roll it out into a thin stick, fold it in half, and twist it into a rope. Place on a baking sheet and ferment for 40 minutes at 36-38℃, then bake in an oven at 190℃ for 15-20 minutes.

In this way delicious cheese sticks with very good baking and flavor were obtained.

Example 9 (Manufacture of Kratzker) 50g of flour, 20g of water, and yeast sifted in a container
Add 0.2g and 0.4g of salt, mix well, and knead.
The resulting dough is fermented at 30°C for 10 hours.

Put 150 g of wheat flour in another container, knead 25 g of flour toning, 1.5 g of salt, 0.6 g of baking soda, and paste-like products obtained in Reference Examples 1 to 6 ()
() (Both contain 14-16% solid content derived from fish meat)
After adding 40g and mixing well, the fermented dough was mixed and kneaded, and fermented at 30°C for 4 hours. Thereafter, this was rolled out to a thickness of about 0.5 mm using a rolling pin, cut into rectangles of 3 cm x 5 cm, and roasted at 270°C for 3 minutes to obtain crackers.

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

Example 10 (Manufacture of pie) 100g of butter was made into the size of a fingertip, mixed lightly with 100g of flour, 1.5g of salt and Reference Examples 1~
Paste-like products obtained in 6 () to ()
(Both contain 14-16% solid content derived from fish meat) 30g
Sprinkle little by little with 55g of cold water in which the ingredients have been dissolved and dispersed. Gather the dough together, cover with a tightly wrung out wet cloth, and let it rest for 5 minutes. Then, using hand flour, lightly roll out the dough into a rectangle with a rolling pin, repeat the folding in thirds twice, cover with a tightly wrung wet cloth again, let it rest for a while, and then cut it into 5cm x 5cm pieces. Baked at 200℃.

In this way, a delicious pie was created that baked well and had a unique flavor.

Comparative Example 1 100 g of frozen pollack surimi was thawed and crushed, 3 g of common salt and 0.2 g of disodium phosphate were added thereto, and 0.05 g of pancreatin and 50 ppm of lysozyme were added and mixed. After stirring for an hour, a product with a proportion of water-soluble protein in the total protein of 78% was obtained.

When petit bread was produced using this product in the same manner as in Example 1, the petit bread had a bitter taste and lacked practicality.

Comparative Example 2 Thaw 100g of frozen pollock minced meat, add 3g of common salt and 0.2g of disodium phosphate to it, add 0.002g of pancreatin and 50ppm of lysozyme, mix and heat at 50°C.
After stirring for 30 minutes, a product with a proportion of water-soluble protein in the total protein of 7.6% was obtained.

When petit bread was produced using this product in the same manner as in Example 1, the petit bread was grainy and had an extremely poor texture, making it impractical.

Claims (1)

[Claims] 1 Add proteolytic enzymes and/or protein-digesting microorganisms to fish meat so that the proportion of water-soluble protein in the total protein is 20 to 50% (however, if animal protein sources and/or vegetable protein sources are used as raw materials for fish meat) When used in combination, the product obtained by the reaction is 0.1 to 15 parts by weight in terms of solid content per 100 parts by weight of wheat flour to prepare dough, which is then molded. , a method for producing a processed flour food, which is characterized by heat treatment.