JPS62171657A - Production of protein processed food ingredient - Google Patents
Production of protein processed food ingredientInfo
- Publication number
- JPS62171657A JPS62171657A JP61011496A JP1149686A JPS62171657A JP S62171657 A JPS62171657 A JP S62171657A JP 61011496 A JP61011496 A JP 61011496A JP 1149686 A JP1149686 A JP 1149686A JP S62171657 A JPS62171657 A JP S62171657A
- Authority
- JP
- Japan
- Prior art keywords
- protein
- extruder
- meat
- processed food
- processed
- 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
Links
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 26
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 235000021067 refined food Nutrition 0.000 title abstract description 11
- 239000005417 food ingredient Substances 0.000 title abstract 2
- 235000018102 proteins Nutrition 0.000 claims abstract description 25
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 13
- 241000251468 Actinopterygii Species 0.000 claims abstract description 12
- 235000021120 animal protein Nutrition 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims description 22
- 235000013305 food Nutrition 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 abstract description 5
- 241001465754 Metazoa Species 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 3
- 108010070551 Meat Proteins Proteins 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 21
- 235000013372 meat Nutrition 0.000 description 12
- 235000019688 fish Nutrition 0.000 description 9
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 235000019710 soybean protein Nutrition 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 235000021186 dishes Nutrition 0.000 description 3
- 235000019512 sardine Nutrition 0.000 description 3
- 235000019465 surimi Nutrition 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 241001125048 Sardina Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000015170 shellfish Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 229940100445 wheat starch Drugs 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000257465 Echinoidea Species 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000021549 curry roux Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、エクストルーダーを利用して蛋白質加工食品
素材を製造する方法に関するもので、本発明の製造法に
よれば、特に、魚肉蛋白質を原料として、加熱変性且つ
成形された畜肉様の食感を有する蛋白質加工食品素材を
製造することができる。[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for producing protein processed food materials using an extruder. As a raw material, it is possible to produce a processed protein food material that has been heat-denatured and shaped and has a texture similar to animal meat.
エクストルーダーによる蛋白質加工食品素材の製造法は
、従来、大豆蛋白質を中心とした植物性蛋白質を原料と
する分野でその研究開発が進められており、特開昭６０
−１９９３５０号公報においては、分離大豆蛋白質等を
利用した肉様食品の製造法が提案されている。Research and development of methods for producing protein-processed food materials using extruders has been progressing in the field of using vegetable proteins, mainly soybean proteins, as raw materials.
Japanese Patent Publication No. 199350 proposes a method for producing a meat-like food using isolated soybean protein and the like.
上記のエクストルーダーによる蛋白質加工食品素材の製
造法は、水産資源を利用したものではなく、魚肉蛋白質
を単独でエクストルーダーにより処理した場合、高水分
のため、原料温度の上昇に伴い、エクストルーダーの出
口から原料の吹き出しが生じ、連続、熱変性且つ成形さ
れた製品を得ることは困難であった。The above method for producing protein processed food materials using an extruder does not utilize marine resources, and when fish protein is processed alone using an extruder, due to the high moisture content, the temperature of the extruder increases as the raw material temperature increases. Raw materials were blown out from the outlet, making it difficult to obtain continuous, heat-denatured, and molded products.
本発明者らは、水産資源、特に鰯、鮪、助宗鱈、沖アミ
等の多獲性魚類の利用拡大を図るべく、これらをエクス
トルーダーにより処理することによリ、原料の魚肉本来
の食感とは異なる畜肉様の食感を有する蛋白質加工食品
素材の開発を目的として、種々検討した結果、魚肉蛋白
質を植物性蛋白質とともにエクストルーダーで加熱・加
圧すると、連続、加熱変性且つ成形された畜肉様の食感
を有する蛋白質加工食品素材が得られることを知見した
。In order to expand the use of fisheries resources, especially high-capture fish such as sardines, tuna, Sukemune cod, and oki eel, the inventors of the present invention have proposed that by processing these with an extruder, they can retain the original food quality of raw fish meat. As a result of various studies aimed at developing a protein-processed food material with a meat-like texture that differs from the texture, we found that when fish meat protein is heated and pressurized together with vegetable protein in an extruder, it can be continuously heated, denatured, and molded. It was discovered that a processed protein food material having a meat-like texture can be obtained.
本発明は、上記の知見に基づきなされたもので、魚類等
の動物性蛋白質を植物性蛋白質とともに所定温度下にエ
クストルーダーにより処理することを特徴とする蛋白質
加工食品素材の製造法を提供するものである。The present invention has been made based on the above findings, and provides a method for producing a processed protein food material, which comprises processing animal protein such as fish together with vegetable protein using an extruder at a predetermined temperature. It is.
以下に本発明の蛋白質加工食品素材の製造法について詳
述する。The method for producing the protein processed food material of the present invention will be described in detail below.
本発明で用いられる動物性蛋白質としては、鰯、鯖、助
宗鱈、南極性アミ等の多獲性魚貝類を含む水産資源が挙
げられ、′冷凍すり身等の一次加工原料、加工残滓等も
利用できる。又、これらの水産資源の他、牛、豚、山羊
等の畜肉起原の蛋白質も同様に利用可能である。これら
は単独使用でも２１以上併用しても良い。Examples of the animal protein used in the present invention include marine resources including highly caught fish and shellfish such as sardine, mackerel, Sukemune cod, and Antarctic sea urchin, and primary processing raw materials such as frozen surimi, processing residues, etc. can also be used. can. In addition to these marine resources, proteins derived from meat such as cows, pigs, and goats can also be used. These may be used alone or in combination of 21 or more.
また、本発明で用いられる植物性蛋白質としては、大豆
、小麦等の蛋白質が挙げられ、大豆起原、小麦起原等の
分離蛋白質を使用する場合には、現在市販されている総
てのタイプを使用することができ、これらは単独使用で
も２種以上併用しても良い。In addition, the vegetable proteins used in the present invention include proteins from soybeans, wheat, etc. When using isolated proteins of soybean origin, wheat origin, etc., all currently commercially available types can be used. These can be used alone or in combination of two or more.
本発明において、上記動物性蛋白質と上記植物性蛋白質
との使用割合は、好ましくは１：０．１〜１０、更に好
ましくは１）．５〜５である。植物性蛋白質の使用割合
、が少な過ぎると、連続、加熱変性且つ成形された畜肉
様の食感を有する蛋白質加工食品素材を得難く、反対に
植物性蛋白質の使用割合が多過ぎると、植物性蛋白質特
有の臭気が生じるばかりでなく畜肉様の食感が難い。In the present invention, the ratio of the animal protein to the vegetable protein is preferably 1:0.1 to 10, more preferably 1). 5-5. If the proportion of vegetable protein used is too low, it will be difficult to obtain a protein-processed food material that has a texture similar to that of continuous, heat-denatured, and shaped animal meat.On the other hand, if the proportion of vegetable protein used is too high, Not only does it produce an odor peculiar to protein, but it also has a difficult to texture like meat.
また、上記動物性蛋白質及び上記植物性蛋白質の合計量
（乾物換算）は、原料総量の好ましくは１０〜９０％、
更に好ましくは２０〜７０％、更にまた好ましくは２５
〜５０％（重量基準、以下同様）とするのが適当であり
、又原料総量中の水分は、好ましくは５〜８０％、更に
好ましくは１５〜７０％、更にまた好ましくは２５〜６
０％とするのが適当である。Further, the total amount of the animal protein and the vegetable protein (in terms of dry matter) is preferably 10 to 90% of the total amount of raw materials,
More preferably 20 to 70%, still more preferably 25%
-50% (on a weight basis, the same applies hereinafter), and the water content in the total amount of raw materials is preferably 5-80%, more preferably 15-70%, still more preferably 25-6
It is appropriate to set it to 0%.
また、本発明においては、原料中に、調味料、フレーバ
ー、着色料の他に、食感調整のために澱粉ｆｌ（多糖類
） 、ｐＨｆｉ整剤を添加することができる。澱粉を添
加する場合、その添加量は１〜５％とするのが好ましい
。Furthermore, in the present invention, in addition to seasonings, flavors, and coloring agents, starch fl (polysaccharide) and a pH adjuster can be added to the raw materials for texture adjustment. When starch is added, the amount added is preferably 1 to 5%.
而して、本発明の蛋白質加工食品素材の製造法を実施す
るには、上記の原料をエクストルーダーで処理する。こ
の場合、動物性蛋白質、植物性蛋白質及び添加物の混合
、並びに水の添加は、エクストルーダーへの投入前に行
うことも可能であるが、エクストルーダーの混練機能を
利用し、これらを別個に定量供給するのが好ましい。Therefore, in order to carry out the method for producing a processed protein food material of the present invention, the above-mentioned raw materials are treated with an extruder. In this case, it is possible to mix the animal protein, vegetable protein and additives, and add water before adding them to the extruder, but it is also possible to mix them separately by using the extruder's kneading function. It is preferable to supply a fixed amount.
本発明においては、原料の水分量に応じて一軸及び二軸
の何れの型のエクストルーダーも使用することが可能で
あるが、原料水分が２０％以上では二軸エクストルーダ
ーを使用するのが望ましい。In the present invention, it is possible to use either a single-screw or twin-screw extruder depending on the moisture content of the raw material, but it is preferable to use a twin-screw extruder when the moisture content of the raw material is 20% or more. .
即ち、−軸エクストルーダーでは、魚貝類の肉等の高水
分系の原料を処理しようとする場合、エクストルーダー
での加熱による原料の離水等によりエクストルーダー出
口において被処理物の吐出が不連続となり安定した運転
を行い難いからである。In other words, when using a -axis extruder, when processing high-moisture raw materials such as fish and shellfish meat, the discharge of the processed material at the extruder outlet becomes discontinuous due to syneresis of the raw material due to heating in the extruder. This is because it is difficult to perform stable operation.
二軸エクストルーダーとしては、原料及び添加水のフィ
ダー、バレル、二輪のスクリュー、グイ、バレル温度制
御装置を備えたものであって、原料の搬送性が高く、エ
クストルーダー内部で加熱・混線及び加圧等が可能な標
準的なエクストルーダーであれば、何れも使用可能であ
るが、エクストルーダーの出口部に開口比（グイ断面積
／バレル断面積）爆２／１００〜１０／１００の冷却様
ロンググイを具備させるのが好ましい。A two-screw extruder is equipped with a feeder for raw materials and additive water, a barrel, two screws, a guide, and a barrel temperature control device, and has high raw material conveyance and prevents heating, crosstalk, and heating inside the extruder. Any standard extruder that is capable of high pressure can be used, but the extruder outlet should have a cooling ratio of 2/100 to 10/100. It is preferable to provide a long guide.
二軸エクストルーダーによる良好な処理条件（運転条件
）は、処理原料の種類によっても異なるが、バレル温度
１００〜２５０℃、好ましくは１５０〜２００℃、スク
リュー回転数１０〜２５０ｒ、ｐ、ｍ、、好ましくは５
０〜２００ｒ、ｐ、ｍ、が適当で、グイ直前の圧力が５
〜５０Ｋｇ／ｃｊ、好ましくは１０〜２０ Ｋｇ／ ｃ
ｄとなるようにスクリュー構成及び原料供給量を設定す
ることが好ましい。尚、原料中の動物性蛋白質として魚
肉を用いた場合、バレル温度が１００℃未満であると魚
肉が熱凝固し難く、又２５０℃超であると魚肉に焦げが
生じ易い。Good processing conditions (operating conditions) using a twin-screw extruder vary depending on the type of raw material to be processed, but include a barrel temperature of 100 to 250°C, preferably 150 to 200°C, and a screw rotation speed of 10 to 250 r, p, m, Preferably 5
0 to 200r, p, m, is suitable, and the pressure just before the guide is 5
~50Kg/cj, preferably 10-20Kg/c
It is preferable to set the screw configuration and raw material supply amount so that d. In addition, when fish meat is used as the animal protein in the raw material, if the barrel temperature is less than 100°C, the fish meat will be difficult to thermally coagulate, and if it is more than 250°C, the fish meat will be easily scorched.
また、出口ダイの形状は、目的とする製品に応じて決定
すれば良く、例えばフラットダイの形状にすれば良い。Further, the shape of the exit die may be determined depending on the intended product, and may be, for example, a flat die shape.
斯くして得られた蛋白質加工食品素材は、品質が良く、
連続、加熱変性且つ成形された畜肉様の食感を有するも
ので、細かい繊維への分割が可能な層状の組織を持ち、
且つ水分が５〜８０％に調整され得るものである。The protein processed food material thus obtained is of good quality,
It has a continuous, heat-denatured and shaped meat-like texture, and has a layered structure that can be divided into fine fibers.
Moreover, the moisture content can be adjusted to 5 to 80%.
また、本発明により得られた蛋白質加工食品素材は、そ
の畜肉様の食感を生かし、ハンバーグ、ソーセージ等の
原料として利用することが可能であるばかりでなく、そ
のまま中華料理等の材料として利用することもできるも
のである。In addition, the protein processed food material obtained by the present invention can be used not only as a raw material for hamburgers, sausages, etc. by taking advantage of its meat-like texture, but also as an ingredient for Chinese dishes, etc. It is also possible.
以下に、実施例を挙げ、本発明の蛋白質加工食品素材の
製造法を更に具体的に説明する。EXAMPLES Below, the method for producing the protein processed food material of the present invention will be described in more detail with reference to Examples.
実施例１
冷凍すり身１００重量部に対し、分離大豆蛋白２０重量
部を混合した原料を、二軸エクストルーダー（神戸製鋼
所製 ＫＥＸ−６５型）に４０Ｋｇ／ｈで供給して蛋白
質加工食品素材を得た。エクストルーダーの運転条件は
、スクリュー回転数を５０ｒ、ｐ、ｍ、、バレル先端温
度１７５℃、ダイ直前の圧力２０Ｋｇ／−とし、又、エ
クストルーダーの出口には、冷却用ロングダイ （ダイ
孔の厚さ５ｍｍ、ダイ孔の幅３５＋ａｍ、ダイ孔の長さ
２００＋ａｍ）を装着した。Example 1 A raw material prepared by mixing 100 parts by weight of frozen surimi with 20 parts by weight of isolated soybean protein was fed to a twin-screw extruder (KEX-65 type manufactured by Kobe Steel) at 40 kg/h to produce a protein processed food material. Obtained. The operating conditions of the extruder were as follows: screw rotation speed 50r, p, m, barrel tip temperature 175℃, pressure just before the die 20kg/-, and a long cooling die (thickness of the die hole) at the exit of the extruder. The diameter of the die hole was 5 mm, the width of the die hole was 35+ am, and the length of the die hole was 200+ am).
次いで、得られた製品を細断し中華料理（ピーマンと肉
の細切り炒め、じゃがいもと肉の細切り炒め等）の原料
として調理した結果、通常使用される豚肉と殆ど差異の
ない料理が得られた。The resulting product was then shredded and cooked as an ingredient in Chinese dishes (stir-fried shredded peppers and meat, stir-fried shredded potatoes and meat, etc.), resulting in dishes with almost no difference from commonly used pork. .
実施例２
鰯の落し身１００重量部に対し、分離大豆蛋白３０Ｍ量
部及び小麦澱粉１５Ｍ量部を混合した原料を、実施例１
の二輪エクストルーダーに３０Ｋｇ／ｈで供給して蛋白
質加工食品素材を得た。エフ−’ｘ トルーダーの運転
条件は、スクリュー回転数を２ Ｏｒ、ｐ、ｍ、、バレ
ル先端温度１６５℃、グイ直前の圧力１５Ｋｇ／ｃＩａ
とし、又、エクストルーダーの出口には、冷却用ロング
ダイ （ダイ孔の厚さ１ｍｍ５グイ孔の幅３５ｆｆｌＩ
１）、ダイ孔の長さ３００ｍｍ）を装着した。Example 2 A raw material prepared by mixing 100 parts by weight of fallen sardine with 30 M parts of isolated soybean protein and 15 M parts of wheat starch was prepared in Example 1.
A processed protein food material was obtained by feeding the protein into a two-wheeled extruder at a rate of 30 kg/h. The operating conditions for the F-'x Truder are: screw rotation speed 2 Or, p, m, barrel tip temperature 165℃, pressure just before the gooey 15Kg/cIa.
In addition, a long die for cooling is installed at the exit of the extruder (die hole thickness: 1 mm, die hole width: 35 fflI).
1), die hole length 300 mm) was installed.
次いで、得られた製品を長さ５ｃｍに切断し、醤油、味
醋、大蒜等で焼肉風に調味した結果、通常使用される豚
肉、羊肉等に比べてやや固くはあったが焼き肉として充
分に通用する食感を有する料理が得られた。Next, the obtained product was cut into 5 cm lengths and seasoned with soy sauce, miso, garlic, etc. to make it look like yakiniku. Although it was a little tougher than the commonly used pork or mutton, it was still good enough for yakiniku. A dish with an acceptable texture was obtained.
実施例３
冷凍すり身１００重量部に対し、分離小麦蛋白７０重量
部及び小麦澱粉Ｘ０重量部を、実施例１の二軸エクスト
ルーダーに合計量が６０Ｋｇ／ｈとなるように供給して
蛋白質加工食品素材を得た。Example 3 To 100 parts by weight of frozen surimi, 70 parts by weight of isolated wheat protein and X0 parts by weight of wheat starch were supplied to the twin-screw extruder of Example 1 so that the total amount was 60 kg/h to produce a protein processed food. I got the material.
エクストルーダーの運転条件は、スクリュー回転数を１
０ Ｏｒ、ｐ、ｍ、、バレル先８？Ｌ度１８５°Ｃ、グ
イ直前の圧力２５Ｋｇ／−とし、又、エクストルーダー
の出口には、フラットダイ （ダイ孔の厚さ５１、幅５
０Ｉ）を装着した。The extruder operating conditions are: screw rotation speed 1
0 Or, p, m,, barrel tip 8? L degree is 185°C, pressure is 25kg/- just before the extruder, and a flat die (die hole thickness 51, width 5
0I) was attached.
次いで、得られた製品を約３ｃｍ角に切り、カレーのル
ーとともに煮込んだ結果、良好な畜肉様の食感、風味が
得られた。Next, the obtained product was cut into approximately 3 cm cubes and stewed with curry roux, resulting in a good meat-like texture and flavor.
本発明の蛋白質加工食品素材の製造法によれば、連続、
加熱変性且つ成形された畜肉様の食感を有する蛋白質加
工食品素材を製造することができる等の卓越した効果が
奏される。According to the method for producing protein processed food materials of the present invention, continuous,
Excellent effects such as being able to produce a processed protein food material having a texture similar to that of heat-denatured and shaped animal meat can be achieved.
Claims (3)
定温度下にエクストルーダーにより処理することを特徴
とする蛋白質加工食品素材の製造法。(1) A method for producing a processed protein food material, which comprises processing animal protein such as fish together with vegetable protein using an extruder at a predetermined temperature.
０．１〜１０である、特許請求の範囲第（１）項記載の
蛋白質加工食品素材の製造法。(2) The ratio of animal protein to vegetable protein used is 1:
0.1 to 10, the method for producing a processed protein food material according to claim (1).
範囲第（１）項記載の蛋白質加工食品素材の製造法。(3) The method for producing a processed protein food material according to claim (1), wherein the predetermined temperature is 100 to 250°C.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61011496A JPS62171657A (en) | 1986-01-22 | 1986-01-22 | Production of protein processed food ingredient |
| SU874028818A SU1505427A3 (en) | 1986-01-22 | 1987-01-21 | Method of producing protein material for preparing culinary treated foodstuffs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61011496A JPS62171657A (en) | 1986-01-22 | 1986-01-22 | Production of protein processed food ingredient |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62171657A true JPS62171657A (en) | 1987-07-28 |
Family
ID=11779638
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61011496A Pending JPS62171657A (en) | 1986-01-22 | 1986-01-22 | Production of protein processed food ingredient |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPS62171657A (en) |
| SU (1) | SU1505427A3 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04141069A (en) * | 1990-10-03 | 1992-05-14 | Nippon Suisan Kaisha Ltd | Fibrous formed texture material of fish and shellfish |
| WO1996019120A1 (en) * | 1994-12-22 | 1996-06-27 | University Of Alaska | Food products made from protease enzyme containing fish, methods of making same, and methods to inactivate protease enzyme in fish |
| US5676986A (en) * | 1994-12-22 | 1997-10-14 | University Of Alaska | Food products made from protease enzyme containing fish, methods of making same, and methods to inactivate protease enzyme in fish |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BRPI0922511B1 (en) * | 2009-01-02 | 2018-07-10 | Nestec S.A. | Food Composition |
| US20100233347A1 (en) | 2009-03-13 | 2010-09-16 | Uhrhan Richard B | Food compositions having a realistic meat-like appearance, feel, and texture |
-
1986
- 1986-01-22 JP JP61011496A patent/JPS62171657A/en active Pending
-
1987
- 1987-01-21 SU SU874028818A patent/SU1505427A3/en active
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04141069A (en) * | 1990-10-03 | 1992-05-14 | Nippon Suisan Kaisha Ltd | Fibrous formed texture material of fish and shellfish |
| WO1996019120A1 (en) * | 1994-12-22 | 1996-06-27 | University Of Alaska | Food products made from protease enzyme containing fish, methods of making same, and methods to inactivate protease enzyme in fish |
| US5676986A (en) * | 1994-12-22 | 1997-10-14 | University Of Alaska | Food products made from protease enzyme containing fish, methods of making same, and methods to inactivate protease enzyme in fish |
Also Published As
| Publication number | Publication date |
|---|---|
| SU1505427A3 (en) | 1989-08-30 |
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