JPS608101B2 - Method for producing wet protein - Google Patents
Method for producing wet proteinInfo
- Publication number
- JPS608101B2 JPS608101B2 JP58211026A JP21102683A JPS608101B2 JP S608101 B2 JPS608101 B2 JP S608101B2 JP 58211026 A JP58211026 A JP 58211026A JP 21102683 A JP21102683 A JP 21102683A JP S608101 B2 JPS608101 B2 JP S608101B2
- Authority
- JP
- Japan
- Prior art keywords
- wet protein
- protein
- fat
- producing wet
- wet
- 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.)
- Expired
Links
Landscapes
- Processing Of Meat And Fish (AREA)
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
この発明は肉の風味をもった良質のウェット蛋白を製造
することを目的とし、肉製品の二次加工品の増量剤や蛋
白質分の調整剤等として有効に利用できるウェット蛋白
を製造する方法に関する。[Detailed Description of the Invention] The purpose of this invention is to produce high-quality wet protein with a meat flavor, which can be effectively used as a filler or protein content adjuster for secondary processed meat products. The present invention relates to a method for producing wet protein.
従来より、肉製品の二次加工品の増量剤等に関する製造
方法として、椿公昭４７一３２６６２号が提案されてい
る。しかし、この従来の製造方法はゼラチンを主成分と
する増量剤等の製造方法である為、数時間煮沸という加
熱手段を必要とし、また、その数時間の加熱手段によっ
て品質が低下するという欠点を有する。Conventionally, Tsubaki Kosho No. 47-132662 has been proposed as a manufacturing method for fillers, etc. for secondary processed meat products. However, since this conventional manufacturing method is a method for manufacturing bulking agents etc. whose main component is gelatin, it requires heating means of boiling for several hours, and has the disadvantage that the quality deteriorates due to the heating means for several hours. have
また、ゼラチンを主成分とするものである為、細菌類が
繁殖し易く、細菌類の繁殖防止に多大な配慮をしなけれ
ばならない。そこで、この発明は従釆の製造方法よりも
より簡易に、しかも、良質の増量剤等を製造することが
できる製造法を目的として提案するものであって、牛、
豚、馬、或いは羊の生脂肪分、皮下脂肪分（にべ、せん
くず類）或いは除毛皮組織分（上皮層、真皮層類）を熱
的変性を受けない状態で摩り潰してペースト状のウェッ
ト蛋白を製造する方法である。In addition, since it contains gelatin as its main component, it is easy for bacteria to grow, and great care must be taken to prevent the growth of bacteria. Therefore, the purpose of this invention is to propose a manufacturing method that can produce bulking agents, etc. of good quality more easily than the conventional manufacturing methods.
A paste made by grinding raw fat, subcutaneous fat (meat, shavings), or removed fur tissue (epithelial layer, dermal layer) from pigs, horses, or sheep without undergoing thermal denaturation. This is a method for producing wet protein.
以下、この発明に係る実施例を説明する。Embodiments of the present invention will be described below.
原料である牛、豚、馬、或いは羊の生脂肪分、皮下脂肪
分（にべ、せんくず類）或いは除毛皮組織分（上皮層、
真皮層類）を個別に若しくは混合してミンチにかけ、細
かく裁断した後、摩砕機により塵砕してペースト状にす
る。The raw fat content, subcutaneous fat content (meat, shavings), or removed fur tissue content (epithelial layer,
The dermal layers) are minced individually or in a mixture, cut into fine pieces, and then crushed using a grinder to form a paste.
この摩砕の際の摩砕熱（５０ｑ○〜６０℃）によって油
脂分を液化し、次いで、この油脂分を静暦浮上させるか
、或いは分離機等により分離して除去し、ウェット蛋白
を製造する。The fats and oils are liquefied by the heat of grinding (50q○ to 60℃) during this grinding, and then these fats and oils are floated on a static calendar or separated and removed using a separator, etc., to produce wet protein. do.
この除去した油脂分は摩擦熱を瞬間的に受けて液化され
たものなので、極めて良質である。The removed fats and oils are of extremely high quality because they are liquefied by instantaneous frictional heat.
また、同様にウェット蛋白も熱的変性を受けていない生
状のものが得られる。そして、このようにして製造され
たウェット蛋白は冷凍凍結させて保存するか、或いは、
乾燥、更には油脂分を圧搾して粉末蛋白質として保存す
る。Similarly, wet proteins can also be obtained in raw form that has not undergone thermal denaturation. The wet protein produced in this way can be stored by freezing, or
After drying, the oil and fat are compressed and stored as a powdered protein.
次に前記の実施例により製造された一例のウェット蛋白
の成分等について説明する。Next, the components of the example wet protein produced in the above example will be explained.
原料は豚の皮下脂肪分（にべ、せんくず類）（油脂分４
０％、水分４７％、蛋白質１２．５％、残０．５％）で
ある。The raw material is pork subcutaneous fat (knibe, rice scraps) (oil content 4
0%, moisture 47%, protein 12.5%, balance 0.5%).
この原料から製造したウェット蛋白の成分は油脂分２５
％、水分５９％、蛋白質１５．４％、残０．６％である
。The wet protein made from this raw material has a fat content of 25%.
%, moisture 59%, protein 15.4%, balance 0.6%.
この成分は豚肉の成分と略−致する。また、このウェッ
ト蛋白を丸め、油で揚げたものを３０名の者に味見させ
たところ、全員が豚肉の風味を感じた。また、前記ウェ
ット蛋白の成分の分折、味見をこの発明に係る原料全て
に行ったところ、略同様な結果（例えば、原料が牛の脂
肪分であれば、そのウェット蛋白の成分は牛肉の成分と
略一致し、また、牛肉の風味を感じる。This component roughly corresponds to that of pork. Furthermore, when 30 people tasted the wet protein rolled up and fried in oil, all of them felt the flavor of pork. In addition, when we analyzed and tasted the components of the wet protein for all the raw materials according to the present invention, we found that the results were almost the same (for example, if the raw material is beef fat, the wet protein component is derived from beef fat). It almost matches the taste, and you can also feel the flavor of beef.
Claims (1)
べ、せんくず類）或いは除毛皮組織分（上皮層、真皮層
類）を熱的変性を受けない状態で摩り漬してペースト状
のウエツト蛋白を製造する方法。1. Raw fat, subcutaneous fat (meat, shavings), or removed fur tissue (epithelial layer, dermal layer) of cows, pigs, horses, or sheep are rubbed and pickled in a state that does not undergo thermal denaturation. A method for producing paste-like wet protein.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58211026A JPS608101B2 (en) | 1983-11-11 | 1983-11-11 | Method for producing wet protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58211026A JPS608101B2 (en) | 1983-11-11 | 1983-11-11 | Method for producing wet protein |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP16278881A Division JPS5915614B2 (en) | 1981-10-14 | 1981-10-14 | Method for producing wet protein |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59130142A JPS59130142A (en) | 1984-07-26 |
| JPS608101B2 true JPS608101B2 (en) | 1985-02-28 |
Family
ID=16599125
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58211026A Expired JPS608101B2 (en) | 1983-11-11 | 1983-11-11 | Method for producing wet protein |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS608101B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61158235U (en) * | 1985-03-25 | 1986-10-01 | ||
| JP3022180U (en) * | 1995-08-30 | 1996-03-22 | 株式会社ディスモンド | Automotive wheels and wheel accessories |
-
1983
- 1983-11-11 JP JP58211026A patent/JPS608101B2/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61158235U (en) * | 1985-03-25 | 1986-10-01 | ||
| JP3022180U (en) * | 1995-08-30 | 1996-03-22 | 株式会社ディスモンド | Automotive wheels and wheel accessories |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59130142A (en) | 1984-07-26 |
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