JPS6310991B2 - - Google Patents
Info
- Publication number
- JPS6310991B2 JPS6310991B2 JP54062275A JP6227579A JPS6310991B2 JP S6310991 B2 JPS6310991 B2 JP S6310991B2 JP 54062275 A JP54062275 A JP 54062275A JP 6227579 A JP6227579 A JP 6227579A JP S6310991 B2 JPS6310991 B2 JP S6310991B2
- Authority
- JP
- Japan
- Prior art keywords
- product
- kamaboko
- fish
- products
- fish meat
- 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
- 241000251468 Actinopterygii Species 0.000 claims description 53
- 235000013372 meat Nutrition 0.000 claims description 33
- 239000000203 mixture Substances 0.000 claims description 28
- 150000004676 glycans Chemical class 0.000 claims description 15
- 229920001282 polysaccharide Polymers 0.000 claims description 15
- 239000005017 polysaccharide Substances 0.000 claims description 15
- 235000013332 fish product Nutrition 0.000 claims description 11
- 235000013622 meat product Nutrition 0.000 claims description 9
- 108010073771 Soybean Proteins Proteins 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000019710 soybean protein Nutrition 0.000 claims description 6
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 3
- 229920000161 Locust bean gum Polymers 0.000 claims description 3
- 235000010443 alginic acid Nutrition 0.000 claims description 3
- 229920000615 alginic acid Polymers 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 3
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 3
- 235000010420 locust bean gum Nutrition 0.000 claims description 3
- 239000000711 locust bean gum Substances 0.000 claims description 3
- 229920000609 methyl cellulose Polymers 0.000 claims description 3
- 239000001923 methylcellulose Substances 0.000 claims description 3
- 235000010981 methylcellulose Nutrition 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 31
- 239000004615 ingredient Substances 0.000 description 12
- 238000000034 method Methods 0.000 description 11
- 235000010469 Glycine max Nutrition 0.000 description 10
- 244000068988 Glycine max Species 0.000 description 9
- 239000000463 material Substances 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 235000002639 sodium chloride Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000523 sample Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 238000007792 addition Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 229940071440 soy protein isolate Drugs 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019465 surimi Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 230000002087 whitening effect Effects 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000007580 dry-mixing Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000008570 general process Effects 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 239000012948 isocyanate Substances 0.000 description 1
- 150000002513 isocyanates Chemical class 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000020978 protein processing Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6227579A JPS55156570A (en) | 1979-05-22 | 1979-05-22 | Vegetable protein component for boiled fish cake product containing polysaccharide |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6227579A JPS55156570A (en) | 1979-05-22 | 1979-05-22 | Vegetable protein component for boiled fish cake product containing polysaccharide |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS55156570A JPS55156570A (en) | 1980-12-05 |
| JPS6310991B2 true JPS6310991B2 (US20110158925A1-20110630-C00042.png) | 1988-03-10 |
Family
ID=13195422
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6227579A Granted JPS55156570A (en) | 1979-05-22 | 1979-05-22 | Vegetable protein component for boiled fish cake product containing polysaccharide |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS55156570A (US20110158925A1-20110630-C00042.png) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0245735U (US20110158925A1-20110630-C00042.png) * | 1988-09-26 | 1990-03-29 | ||
| JPH0267921U (US20110158925A1-20110630-C00042.png) * | 1988-11-07 | 1990-05-23 | ||
| JPH03116192U (US20110158925A1-20110630-C00042.png) * | 1990-03-14 | 1991-12-02 | ||
| JPH0568523U (ja) * | 1991-09-05 | 1993-09-17 | 栃木精工株式会社 | 乾布摩擦用具 |
| JPH0720162U (ja) * | 1994-09-30 | 1995-04-11 | 株式会社ひなや | 手袋型食器洗浄具 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5329216A (en) * | 1976-08-31 | 1978-03-18 | Ibiden Co Ltd | Desulfurizing method for molten iron |
| JPS5347563A (en) * | 1976-10-09 | 1978-04-28 | Taiyo Kagaku Kogyo Co Ltd | Method of improving quality of processed marine and livestock product |
| JPS5350360A (en) * | 1976-10-18 | 1978-05-08 | Aoba Kasei Kk | Method of producing smoked product |
| JPS5396340A (en) * | 1977-01-31 | 1978-08-23 | Ajinomoto Kk | Material for heat rrocessed food |
| JPS5435240A (en) * | 1977-08-24 | 1979-03-15 | Nisshin Oil Mills Ltd | Production of paste food |
-
1979
- 1979-05-22 JP JP6227579A patent/JPS55156570A/ja active Granted
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5329216A (en) * | 1976-08-31 | 1978-03-18 | Ibiden Co Ltd | Desulfurizing method for molten iron |
| JPS5347563A (en) * | 1976-10-09 | 1978-04-28 | Taiyo Kagaku Kogyo Co Ltd | Method of improving quality of processed marine and livestock product |
| JPS5350360A (en) * | 1976-10-18 | 1978-05-08 | Aoba Kasei Kk | Method of producing smoked product |
| JPS5396340A (en) * | 1977-01-31 | 1978-08-23 | Ajinomoto Kk | Material for heat rrocessed food |
| JPS5435240A (en) * | 1977-08-24 | 1979-03-15 | Nisshin Oil Mills Ltd | Production of paste food |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0245735U (US20110158925A1-20110630-C00042.png) * | 1988-09-26 | 1990-03-29 | ||
| JPH0267921U (US20110158925A1-20110630-C00042.png) * | 1988-11-07 | 1990-05-23 | ||
| JPH03116192U (US20110158925A1-20110630-C00042.png) * | 1990-03-14 | 1991-12-02 | ||
| JPH0568523U (ja) * | 1991-09-05 | 1993-09-17 | 栃木精工株式会社 | 乾布摩擦用具 |
| JPH0720162U (ja) * | 1994-09-30 | 1995-04-11 | 株式会社ひなや | 手袋型食器洗浄具 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS55156570A (en) | 1980-12-05 |
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