JPS6159096B2 - - Google Patents
Info
- Publication number
- JPS6159096B2 JPS6159096B2 JP58094792A JP9479283A JPS6159096B2 JP S6159096 B2 JPS6159096 B2 JP S6159096B2 JP 58094792 A JP58094792 A JP 58094792A JP 9479283 A JP9479283 A JP 9479283A JP S6159096 B2 JPS6159096 B2 JP S6159096B2
- Authority
- JP
- Japan
- Prior art keywords
- krill
- live
- soybean protein
- 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.)
- Expired
Links
- 241000239366 Euphausiacea Species 0.000 claims description 29
- 108010073771 Soybean Proteins Proteins 0.000 claims description 22
- 235000019710 soybean protein Nutrition 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 229940001941 soy protein Drugs 0.000 description 10
- 235000010469 Glycine max Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
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
大豆たん白入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 krill food containing soybean protein 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
ん白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まま加熱した場合熱収
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
凝固により固くなつ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 protein resource. Currently, most krill products are frozen live ones, and there are no products that have undergone secondary processing, such as canned krill. If live krill produced in a canned state is heated as it is, extracts containing desirable flavor, aroma, and nutrients flow out due to heat shrinkage, and the live krill itself also becomes hard due to heat 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、以つて風味、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 a krill food with good flavor and texture.
本発明者らは研究の結果、オキアミの生むき身
に特定の大豆たん白を加えることによつて、上記
の目的が達成されることを見い出した。 As a result of research, the present inventors have discovered that the above object can be achieved by adding a specific soybean protein to the live body of 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アルコール洗浄濃縮大
豆たん白を加えて混合または混練し、加熱するこ
とを特徴とする大豆たん白入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-containing krill food, which comprises adding alcohol-washed concentrated soybean protein to live krill, mixing or kneading the mixture, and heating the mixture. be.
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、混練とは、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 shape of the raw krill is maintained, and kneading 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挙げることがで
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
好ましい適性をもつているといえる。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。 Examples of soy protein include regular defatted soy flour, concentrated soy protein, and isolated soy protein. 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. In addition, when isolated soy protein is mixed with live krill, it tends to form lumps, which poses a problem 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 favorable 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、全固形分に対し10〜50
重量％、好ましくは20〜40重量％である。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。 The amount of soy protein added is 10 to 50% of the total solid content.
% by weight, preferably 20-40% by weight. If it is less than this, the effect of preventing syneresis during heating, which is the objective of the present invention, will not be achieved, and if it exceeds 50% by weight, prevention of syneresis can be achieved, but the flavor of krill will be dull.
大豆たん白を混合または混練したオキアミ生む
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入
りオキアミ食品が得られる。 Live krill mixed or kneaded with soybean protein is canned or packed in retort pouches, and then heat-treated to obtain the soybean protein-containing 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。従つ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 krill food produced thereby prevents syneresis when heated in cans or retort pouches, resulting in 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 beneficial 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１Kg（固形分208ｇ）に対
し、アルコール洗浄濃縮大豆たん白65ｇ（固形分
61ｇ）、サラダ油180ｇを加え混練後、その180ｇ
を内径83.5mm、高さ45.5mm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
入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
単独のものより少なく風味および食感も良好であ
つた。Example 1 65g of alcohol-washed concentrated soybean protein (solid content) was added to 1kg of live krill (solid content: 208g).
61g), add 180g of salad oil and mix, then add 180g of salad oil.
packed in a can with an inner diameter of 83.5 mm and a height of 45.5 mm, and heated to 120℃.
(temperature at the center of the can) for 6 minutes to obtain a krill food containing soy protein. This product had less water syneresis due to heat shrinkage than krill-produced live meat alone, and had a good flavor and texture.
実施例 ２
オキアミの生むき身１Kg（固形分208ｇ）に対
し、アルコール洗浄濃縮大豆たん白110ｇ（固形
分103ｇ）、野菜調味エキス150ｇを加え混合後、
レトルトパウチに詰め、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入り
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つ
た。Example 2 To 1 kg of live krill (solid content 208 g), 110 g of alcohol-washed concentrated soy protein (solid content 103 g) and 150 g of vegetable seasoning extract were added and mixed.
It was packed in a retort pouch and heated at 120°C (temperature at the center of the retort pouch) for 6 minutes to obtain a krill food containing soy protein. It had less syneresis and better flavor and texture than the raw meat produced by krill alone.
Claims (1)
生むき身に加えて混合または混練し加熱すること
を特徴とする大豆たん白入りオキアミ食品の製造
法。 ２ アルコール洗浄濃縮大豆たん白を全固形分に
対し10〜50重量％混合する特許請求の範囲第１項
記載の製造法。[Claims] 1. A method for producing a krill food containing soybean protein, which comprises adding alcohol-washed concentrated soybean protein to live krill, mixing or kneading the mixture, and heating the mixture. 2. The manufacturing method according to claim 1, wherein 10 to 50% by weight of alcohol-washed concentrated soybean protein is mixed with respect to 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 JPS59220171A (en) | 1984-12-11 |
| JPS6159096B2 true 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) |
Families Citing this family (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 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59220171A (en) | 1984-12-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101434828B1 (en) | A process for the preparation of soup containing mushroom and the mushroom soup prepared therefrom | |
| JPH1128073A (en) | Solid sauce including ingredient | |
| JP4243999B2 (en) | Heat-coagulated egg white and processed food using the same | |
| JPS6159096B2 (en) | ||
| JPH0548105B2 (en) | ||
| KR20170011983A (en) | Korean bread | |
| JP5654836B2 (en) | Creamy retort food and method for producing the same | |
| JP2002325550A (en) | Flavor-enhancing raw material, and process food or base material for process food each containing the flavor- enhancing raw material | |
| JP2008289418A (en) | Stock-containing miso, instant miso soup and method for producing the miso and the miso soup | |
| JPH1189545A (en) | Production of roux and herb sauce | |
| JP5936214B1 (en) | Method for producing perfume composition for masking retort odor | |
| JP7549983B2 (en) | Roux and food products, and cheese flavor enhancer and method | |
| JP6385609B1 (en) | Manufacturing method of roux | |
| JP3238643B2 (en) | Method for producing seasoning for roux and method for producing roux | |
| US1556772A (en) | Process of manufacturing seasonings or like foodstuffs from fish or shellfish | |
| JPH09271373A (en) | Production of roux and flavor raw material composition used for the same | |
| JP2009291111A (en) | Konjak food material and method for producing the same | |
| CN105767221A (en) | Chili oil based on peanuts and hot peppers | |
| JP2006141287A (en) | Corn powder excellent in dispersibility and having good flavor and method for producing the same | |
| JPH11225713A (en) | Retort white sauce and its production | |
| JPS59154943A (en) | Preparation of soybean protein-containing flaky food of fish meat | |
| JPH0445740A (en) | Production of powdered egg yolk | |
| JPS59151859A (en) | Preparation of raw material of powdery white sauce | |
| JP2024095319A (en) | Seasoning composition | |
| JPH0371864B2 (en) |