JPS59154943A - Preparation of soybean protein-containing flaky food of fish meat - Google Patents

Abstract

PURPOSE:To prepare a canned or retort food having a taste like flake of fish meat, by blending flaky soybean protein processed into texture by extrusion molding with flake of fish meat, packing it into cans and treating it by conventional procedures. CONSTITUTION:Flaky soybean protein processed into texture by extrusion molding is blended with flake of fish meat, packed into cans or retort and treated by conventional procedures. An amount of the soybean protein is 5-50wt% (ratio of solid content) based on the flake of fish meat. Before the flaky soybean protein is blended with the flake of fish meat, it is soaked in 80-95 deg.C hot water for 5-10min to remove harshness, dehydrated and blended. In the operation, degree of dehydration is degree similar to water content of the flake of fish meat, to make it taste like fish meat. A canned or retort food having a taste like flake of fish meat can thus be prepared.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a soybean protein white fish flake food.

Fish flake food is produced by pulverizing fish meat such as tuna, bonito, parrow, and sardine to some extent, boiling it in water, seasoning it, and pickling it in oil, and usually canning it. As it is a recreational fish, the catch amount varies from year to year, and due to the implementation of the 200 nautical mile economic zone, fishing restrictions have been imposed, resulting in soaring prices. In response to this problem, manufacturers have been demanding some way to solve the shortage of raw fish. however,
For example, in the method of mixing soy protein with fish flakes,
It is very difficult to make the shape and color similar to fish flakes, and the difference in texture after mixing has become a problem.Furthermore, canned or retort food is exposed to high heat of over 100 degrees Celsius, so the color and color are very difficult to make. Changes in texture are inevitable.

The object of the present invention is to mix soybean flakes with fish flakes to produce a canned or retort food with a fish flake-like texture that does not have the above-mentioned drawbacks.

The present inventors studied soybean protein to be mixed into fish flakes in order to achieve the above objective, and found that flaky soybean protein (hereinafter abbreviated as flake soybean protein) produced by extrusion molding using an extruder was found. The present invention was completed based on this knowledge, and involves mixing flaked soybean protein with fish meat flakes, filling them in cans or retort patches, and processing them in a conventional manner. This is a method for producing a characteristic soy protein paste fish flake food.

The amount of soybean protein added is 5 to 50% by weight (solid content ratio, hereinafter the same), preferably 10 to 30% by weight, based on the fish meat flakes. If the amount is less than this, there will be no effect of preventing discoloration of fish meat flakes and suppressing the fish odor described below, and the nutritional effect will also be reduced.
few. If the amount exceeds 50M, the unique texture of the fish flakes will be lost, which is not preferable.

The flaked soy protein is preferably heated in a water bath at 80°C to 95°C for 5 to 10 minutes before mixing with the fish flakes.
-After removing the scum, it is dehydrated and mixed. At this time, the degree of dehydration can be made to be the same as the water content of the fish meat flakes, so that the texture can be made similar to fish meat.The fish meat flakes mixed with soybean protein can be made into canned or retort food by a conventional method, and thus the soybean protein of the present invention can be made into a canned or retort food. A fish meat flake food is obtained.

In general, soybean protein is considered to be flaky soybean protein produced by extrusion molding and fibrous soybean protein obtained by treating isolated protein with alkali and acid, but fibrous soybean protein is made to resemble fish flakes. It is difficult to process, and the texture changes with heat treatment, so it is not suitable and can only be used as a filler.

On the other hand, the flaky soy protein in the present invention has a shape and color most similar to fish flakes, and the size can be adjusted to match the size of fish flakes by changing the degree of crushing. In other words, fish flakes can be tuna, bonito, barley, sardines, etc., but the size and shape of the flakes vary, and it is necessary to select flaky soy protein accordingly. However, according to the extrusion molding method, , can meet such requirements. In addition, flake soy protein hydrate is manufactured through a heat treatment process, so
It has already undergone heat denaturation and retains a fish flake-like texture when heated again with fish flakes. Furthermore, after opening the can or retort, fish flakes change color over time, but flaky soy protein does not change color, and as a result, it has the effect of suppressing the change in color of the fish flakes as a whole. Furthermore, since flaky soy protein has many fine pores, the fish odor can be absorbed by the pores, thereby suppressing the fish odor.

In addition, soy protein contains high-quality protein that does not contain cholesterol, and when mixed with fish meat, it has the effect of improving the balance of amino acid composition, so this method of using soy protein is nutritionally beneficial. . The present invention, carried out as described above, makes it possible to effectively utilize fish meat, which is in short supply, and is extremely beneficial for industry and the Japanese diet.

Examples are shown below.

Example 1 After steaming tuna, soybean protein, which was extruded from an extruder and crushed into flakes, was added to boiling water (90°C) for 5 minutes to white meat (solid content 5741) from which blood and meat had been removed after steaming. After removing scum, dehydrating and adjusting the water content to 63%, add 20Of flaky soy protein (16.5% as a solid content based on fish flakes), 310F of salad oil and 130F of vegetable seasoning extract, and mix the inner diameter. 85.5 m
Approximately 190 tons each were packed into cans with a height of 45.5 m, and heated at 115° C. for 7 minutes at the center temperature of the can to obtain a soy protein salt fish flake food. This product had a texture similar to that of canned flakes made from tuna white meat, and had a pleasant flavor.

Example 2 3 pieces of flaky soy protein treated in the same manner as in Example 1 were added to 1 piece of steamed sardine meat (solid content: 355 f).
oor (23.8% solid content based on fish flakes)
After adding and kneading 350f of salad oil, the inner diameter was 74.1.
The product was packed into cans each having a height of 81.3 and about 300 f, and heated at 120° C. for 6 minutes at the center temperature of the can to obtain a soybean protein, white, fish and meat flake food. This product had the same texture and flavor as canned flakes made only from sardine meat. Patent applicant: Nisshin Oil Co., Ltd.

Claims (2)

[Claims] (1) Production of a soy protein and fish meat flake food, which is characterized in that flaky soy protein organized by extrusion molding is mixed with fish flakes, and the mixture is packed into cans or retort pouches and processed by a conventional method. Law. (2) 5 to 50% by weight of soy protein based on fish flakes
(Solid content ratio) The manufacturing method according to claim M1, which involves mixing.