JPS5534038A - Preparation of novel food material - Google Patents

Preparation of novel food material

Info

Publication number
JPS5534038A
JPS5534038A JP10573578A JP10573578A JPS5534038A JP S5534038 A JPS5534038 A JP S5534038A JP 10573578 A JP10573578 A JP 10573578A JP 10573578 A JP10573578 A JP 10573578A JP S5534038 A JPS5534038 A JP S5534038A
Authority
JP
Japan
Prior art keywords
food material
mixture
fats
oils
soybean protein
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
Application number
JP10573578A
Other languages
Japanese (ja)
Inventor
Toshiyuki Nagata
Tsuneo Nakajima
Hitoshi Taniguchi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fuji Oil Co Ltd
Original Assignee
Fuji Oil Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Fuji Oil Co Ltd filed Critical Fuji Oil Co Ltd
Priority to JP10573578A priority Critical patent/JPS5534038A/en
Publication of JPS5534038A publication Critical patent/JPS5534038A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: To prepare a novel food material having soft texyure and desirable taste, by forming and heat-treating a pasty mixture obtained by adding ground fish to an emulsion containing soybean protein, oils and fats, and water, and kneading the mixture.
CONSTITUTION: Ground fish is added to an emulsion containing soybean protein, oils and fats, and water at ratios shown as a hatched area in the figure, and if necessary, starches, salt, seasonings, coloring matters, etc. The mixture is homogenized, shaped by conventional procedure, optionally filled in a casing, and heat- treated by steaming, roasting, frying, etc. to obtain the objective food material. The food material thus obtained has unique texture by the additive effect of the emulsified oils and fats, and soybean protein. Preferably, 60W90wt% of the proteins in the mixture are originated from soybean, and 40W10wt% from the fish meat.
COPYRIGHT: (C)1980,JPO&Japio
JP10573578A 1978-08-29 1978-08-29 Preparation of novel food material Pending JPS5534038A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP10573578A JPS5534038A (en) 1978-08-29 1978-08-29 Preparation of novel food material

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP10573578A JPS5534038A (en) 1978-08-29 1978-08-29 Preparation of novel food material

Publications (1)

Publication Number Publication Date
JPS5534038A true JPS5534038A (en) 1980-03-10

Family

ID=14415529

Family Applications (1)

Application Number Title Priority Date Filing Date
JP10573578A Pending JPS5534038A (en) 1978-08-29 1978-08-29 Preparation of novel food material

Country Status (1)

Country Link
JP (1) JPS5534038A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5982053A (en) * 1982-11-01 1984-05-11 Meiji Seika Kaisha Ltd Preparation of swelled protein food
JPS6078561A (en) * 1983-10-07 1985-05-04 Nisshin Oil Mills Ltd:The Production of ground and frozen fish meat
JPS6225953A (en) * 1985-07-25 1987-02-03 Fuji Oil Co Ltd Production of soft fish paste product
JP2002101851A (en) * 2000-09-29 2002-04-09 Fuji Oil Co Ltd Method for producing meat product

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5982053A (en) * 1982-11-01 1984-05-11 Meiji Seika Kaisha Ltd Preparation of swelled protein food
JPH045414B2 (en) * 1982-11-01 1992-01-31
JPS6078561A (en) * 1983-10-07 1985-05-04 Nisshin Oil Mills Ltd:The Production of ground and frozen fish meat
JPS62662B2 (en) * 1983-10-07 1987-01-08 Nisshin Oil Mills Ltd
JPS6225953A (en) * 1985-07-25 1987-02-03 Fuji Oil Co Ltd Production of soft fish paste product
JPH0367664B2 (en) * 1985-07-25 1991-10-23 Fuji Oil Co Ltd
JP2002101851A (en) * 2000-09-29 2002-04-09 Fuji Oil Co Ltd Method for producing meat product
JP4635316B2 (en) * 2000-09-29 2011-02-23 不二製油株式会社 Meat product manufacturing method

Similar Documents

Publication Publication Date Title
JPS5534038A (en) Preparation of novel food material
JPS57144941A (en) Preparation of snack-like foamed food with high proteinic content consisting of meat essentially
JPS5526831A (en) Preparation of rice having improved texture
JPS5571465A (en) Preparation of fried bean curd
JPS55150886A (en) Ingredient mix of rice cream croquette and their preparation
JPS557077A (en) Production of fish meat food
JPS5554876A (en) Preparation of processed food of delicate flavor
JPS5529943A (en) Preparation of fish-paste product
JPS55108275A (en) Novel product of fish and meat paste
JPS6313668B2 (en)
JPS5615644A (en) Production of food product of oil-in-water type emulsion
JPS5611754A (en) Preparation of rice cake and snack
JPS56106550A (en) Solid milk food product
JPS6225948A (en) Production of fry of mixed ingredient
JPS5550867A (en) Improvement in color of fried food
JPS57202253A (en) Preparation of retort processed food
JPS5682061A (en) Stabilization of oil-containing protein food and its product
JPS5626177A (en) Instantly edible pasty food of fish meat
JPS5534070A (en) Method of making fried bean curd
JPS57102153A (en) Preparation of atsuage
JPS557022A (en) Preparation of cooked food from bonito spawn
JPS5672666A (en) Preparation of fish-paste product
JPS5712967A (en) Health food of fried noodle
JPS5548364A (en) Preparation of food resemblant to fried bean curd
KR960036945A (en) Healthy Burger with Soy Powder and Tofu