JPS59220171A - Preparation of food of krill - Google Patents
Preparation of food of krillInfo
- Publication number
- JPS59220171A JPS59220171A JP58094792A JP9479283A JPS59220171A JP S59220171 A JPS59220171 A JP S59220171A JP 58094792 A JP58094792 A JP 58094792A JP 9479283 A JP9479283 A JP 9479283A JP S59220171 A JPS59220171 A JP S59220171A
- Authority
- JP
- Japan
- Prior art keywords
- krill
- soybean protein
- food
- protein
- flavor
- 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.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は加熱したときの離水の発生を防止した大豆たん
白人りオキアミ食品の製造法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a soybean protein-based krill food that prevents the occurrence of syneresis when heated.
オキアミは近年漁獲量も増加の傾向にあり、たん出資源
として注目をあびている。現在、オキアミ製品としては
、生むき身の冷凍品がほとんどであり、２次的加工をほ
どこした製品、例えばオキアミの缶詰などのようなもの
は見当らない。缶詰などにより生むき身をその１１加熱
した場合熱収縮により好ましい風味、香りおよび栄養素
を含むエキスが流れ出し、オキアミの生むき身自体も熱
凝固により固くなってしまう問題をかかえている。The amount of krill caught has been increasing in recent years, and it is attracting attention as a production resource. Currently, most krill products are frozen live ones, and there are no products that have undergone secondary processing, such as canned krill. When live krill produced by canning or the like is heated, extracts containing desirable flavor, aroma and nutrients flow out due to heat shrinkage, and the live krill itself also becomes hard due to thermal coagulation.
本発明の目的は、このような加熱によるオキアミの離水
を防止し、以って風味、食感の良好なオキアミ食品を製
造することである。An object of the present invention is to prevent water syneresis of krill caused by such heating, and thereby to produce krill foods with good flavor and texture.
本発明者らは研究の結果１．オキアミの生むき身に大豆
たん白を加えることによって、上記の目的が達成される
ことを見い出した。The inventors' research results 1. It has been found that the above objectives can be achieved by adding soybean protein to the raw meat produced by krill.
本発明はかかる知見に基づいて完成されたもので、オキ
アミの生むき身に大豆たん白を加えて混合１ｆＣは混練
し、加熱することを特徴とする大豆たん白人りオキアミ
食品の製造法である。The present invention was completed based on this knowledge, and is a method for producing a soybean protein-based krill food, which is characterized by adding soybean protein to live krill, kneading and heating the mixed 1fC.
ここで混合とはオキアミの生むき身の原形がほぼ維持さ
れている処理をいい、混線とは、オキアミがすりつぶさ
れる処理をいう。Here, mixing refers to a process in which the original form of the raw krill is maintained, and mixing refers to a process in which the krill is ground.
大豆たん白としては通常の脱脂大豆粉、濃縮大豆たん白
および分離大豆たん白を用いることができる。この中で
、脱脂大豆粉、酸洗浄濃縮大豆たん白および分離大豆た
ん白は大量に用いると加熱による大豆臭の発生によりオ
キアミの風味を損なうので添加量が制約される。また、
分離大豆たん白はオキアミの生むき身と混合する際にダ
マが発生しやすく製造作業上の問題もある。これに対し
、アルコール洗浄濃縮大豆たん白は、風味が優れ、加熱
による大豆臭の発生もほとんどなく、添加量を多くして
もオキアミの風味を損わない。またオキアミの生むき身
に混合するとき、ダマの発生がなく簡単に均一に混合で
きることから、最も好ましい適性をもっているといえる
。湿熱変性濃縮大豆たん白も同様に使用できるが、風味
がやや劣る。As the soybean protein, normal defatted soybean flour, concentrated soybean protein, and isolated soybean protein can be used. Among these, the amount of defatted soybean flour, acid-washed concentrated soybean protein, and isolated soybean protein is limited because if they are used in large quantities, the flavor of krill will be impaired due to the generation of soybean odor due to heating. Also,
Isolated soy protein tends to form lumps when mixed with live krill, which poses problems in manufacturing operations. On the other hand, alcohol-washed concentrated soy protein has an excellent flavor, hardly produces any soy odor when heated, and does not impair the flavor of krill even when added in a large amount. Furthermore, when mixed with live meat produced by krill, it can be easily and uniformly mixed without the formation of lumps, so it can be said to have the most preferable suitability. Moist heat-denatured concentrated soy protein can be used similarly, but the flavor is slightly inferior.
大豆たん白の添加量は、全固形分く対し１０〜５０重量
％、好ましくは２０〜４０重量％である。The amount of soybean protein added is 10 to 50% by weight, preferably 20 to 40% by weight based on the total solid content.
これより少ないと本発明の目的である加熱時の離水防止
の効果がなく、５０重量％を超えると離水防止は達成で
きるが、オキアミの風味がうすれてしまう。If it is less than this, there is no effect of preventing syneresis during heating, which is the objective of the present invention, and if it exceeds 50% by weight, prevention of syneresis can be achieved, but the flavor of krill becomes dull.
大豆たん白を混合または混線したオキアミ生むき身は缶
詰めまたはレトルトパウチ詰め等された後熱処理される
ことにより本発明の大豆たん白人りオキアミ食品が得ら
レル。The live krill mixed or mixed with soybean protein is canned or packed in a retort pouch, and then heat-treated to obtain the soybean protein-rich krill food of the present invention.
本発明は以上のようにして実施されるもの゛であり、こ
れによるオキアミ食品は缶詰やレトルトパウチで加熱し
たときの離水が防止されるから、風味、食感が良好であ
る。従って本発明の方法によれば、将来のたん白源とし
て注目されるオキアミを有効に利用でき、産業上および
食生活上極めて有益である。The present invention is carried out as described above, and the resulting krill food is prevented from syneresis when heated in cans or retort pouches, so it has good flavor and texture. Therefore, according to the method of the present invention, krill, which is attracting attention as a future protein source, can be effectively utilized, and is extremely useful from an industrial and dietary standpoint.
以下に実施例を示す。Examples are shown below.
実施例１
オキアミの生むき身１ｋｆ（固形分２０８ｆ）Ｋ対し、
アルコール洗浄濃縮大豆たん白６５ｔ（固形分６１ｆ）
、サラダ油１８０ｆを加え混練後、その１８０ｆを内径
８３．５１０１．高さ４５．５ｍの缶に詰め、１２０℃
（缶の中心部の温度）で６分間加熱し大豆たん白人りオ
キアミ食品を得た。このものはオキアミ生むき身の熱収
縮による離水がオキアミの生むき身学独のものより少な
く風味およ１び食感も良好であった０
実施例２
オキアミの生むき身１ｋｆ（固形分２０８ｔ）Ｋ対し、
アルコール洗浄濃縮大豆たん白１１０ｆ（固形分１０３
ｆ）、野菜調味エキス１５０ｆを加え混合稜、レトルト
パウチ和語め、１２０℃（レトルトパウチの中心部の温
度）で６分間加熱し大豆たん白人りオキアミ食品を得た
。オキアミの生むき身単独のものより離水が少なく風味
及び食感も良好であった０
特許出願人 日清製油株式会社Example 1 For 1 kf (solid content 208 f) of live krill,
Alcohol-washed concentrated soy protein 65t (solid content 61f)
After adding 180f of salad oil and kneading, the 180f was mixed with an inner diameter of 83.5101. Packed in a can with a height of 45.5 m and heated to 120°C.
(temperature at the center of the can) for 6 minutes to obtain a soybean protein-rich krill food. This product had less water syneresis due to thermal contraction of the live krill product than the Krill product, and had better flavor, texture, and texture. ,
Alcohol washed concentrated soy protein 110f (solid content 103
f) 150 f of vegetable seasoning extract was added, the mixture was put into a retort pouch, and heated at 120°C (temperature at the center of the retort pouch) for 6 minutes to obtain a soybean protein and krill food. It had less syneresis and better flavor and texture than krill-produced flesh alone.0 Patent applicant: Nisshin Oil Co., Ltd.
Claims (3)
たは混練し加熱することを特徴とする大豆たん白人りオ
キアミ食品の製造法。(1) A method for producing a soybean protein-based krill food, which comprises adding soybean protein to raw meat produced by krill, mixing or kneading, and heating.
である特許請求の範囲第１項記載の製造法。(2) The production method according to claim 1, wherein the soybean protein is alcohol-washed concentrated soybean protein.
合する特許請求の範囲第１項または第２項記載の製造法
０(3) The manufacturing method according to claim 1 or 2, in which soybean protein is mixed in an amount of 10 to 5 ON based on the total solid content.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58094792A JPS59220171A (en) | 1983-05-31 | 1983-05-31 | Preparation of food of krill |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58094792A JPS59220171A (en) | 1983-05-31 | 1983-05-31 | Preparation of food of krill |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59220171A true JPS59220171A (en) | 1984-12-11 |
| JPS6159096B2 JPS6159096B2 (en) | 1986-12-15 |
Family
ID=14119922
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58094792A Granted JPS59220171A (en) | 1983-05-31 | 1983-05-31 | Preparation of food of krill |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59220171A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5672370A (en) * | 1996-04-16 | 1997-09-30 | The University Of British Columbia | Method of producing a dried krill product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51104057A (en) * | 1975-03-07 | 1976-09-14 | Ajinomoto Kk | |
| JPS5513011A (en) * | 1978-07-10 | 1980-01-29 | Takeda Chem Ind Ltd | Food containing much salt |
| JPS5516628A (en) * | 1978-07-19 | 1980-02-05 | Canon Kk | Ophthalmologic machine |
-
1983
- 1983-05-31 JP JP58094792A patent/JPS59220171A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51104057A (en) * | 1975-03-07 | 1976-09-14 | Ajinomoto Kk | |
| JPS5513011A (en) * | 1978-07-10 | 1980-01-29 | Takeda Chem Ind Ltd | Food containing much salt |
| JPS5516628A (en) * | 1978-07-19 | 1980-02-05 | Canon Kk | Ophthalmologic machine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5672370A (en) * | 1996-04-16 | 1997-09-30 | The University Of British Columbia | Method of producing a dried krill product |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6159096B2 (en) | 1986-12-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US6039990A (en) | Vacuum processed fish product in a tomato base cooking sauce | |
| CN102578612B (en) | Method for producing spicy chicken product | |
| KR101506939B1 (en) | Producing method of pork cultet type soybean processed foods | |
| KR101434828B1 (en) | A process for the preparation of soup containing mushroom and the mushroom soup prepared therefrom | |
| KR20190087078A (en) | Method of manufacturing grilled chicken | |
| JP4243999B2 (en) | Heat-coagulated egg white and processed food using the same | |
| KR101851984B1 (en) | Method for producing cheese steak and cheese steak prepared by this | |
| KR101805795B1 (en) | Manufacturing method for freeze-dried instant cooking sundaetguk and freeze-dried instant cooking sundaetguk manufactured by the same | |
| JPS59220171A (en) | Preparation of food of krill | |
| KR101586074B1 (en) | Crab Meat and Method for Manufacturing Crab Meat | |
| JP3532881B2 (en) | Flavor enhancing material, cooked food or base material for cooked food containing the same | |
| JPS6355908B2 (en) | ||
| JP3238643B2 (en) | Method for producing seasoning for roux and method for producing roux | |
| KR102177806B1 (en) | Method for production kimchi seasoning sauce using kohlrabi | |
| JP2009291111A (en) | Konjak food material and method for producing the same | |
| JPS6283863A (en) | Production of processed meat-like food | |
| JPS5944027B2 (en) | How to make korotsuke base | |
| JP4367639B2 (en) | Method for producing powdered seasoning made from fish meat | |
| JPS61254158A (en) | Production of frozen bean curd (frozen tofu) | |
| JPH05980B2 (en) | ||
| JPH0371864B2 (en) | ||
| CN110463978A (en) | A kind of spicy flavour holothurian dried scallop seafood sauce and preparation method thereof | |
| KR100612799B1 (en) | Sundae Sausage with Cheese | |
| JPWO2019027028A1 (en) | Method for producing a sauce containing frozen roe | |
| TH16219A3 (en) | Soft Roasted Chicken Product Recipes and Manufacturing Process |