JPS63296668A - Preparation of ground fish paste mixed with soybean protein - Google Patents
Preparation of ground fish paste mixed with soybean proteinInfo
- Publication number
- JPS63296668A JPS63296668A JP62136517A JP13651787A JPS63296668A JP S63296668 A JPS63296668 A JP S63296668A JP 62136517 A JP62136517 A JP 62136517A JP 13651787 A JP13651787 A JP 13651787A JP S63296668 A JPS63296668 A JP S63296668A
- Authority
- JP
- Japan
- Prior art keywords
- surimi
- soybean protein
- product
- treated
- mackerel
- 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
- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 18
- 235000019710 soybean protein Nutrition 0.000 title claims abstract description 17
- 241000251468 Actinopterygii Species 0.000 title claims description 10
- 241000269821 Scombridae Species 0.000 claims abstract description 17
- 235000020640 mackerel Nutrition 0.000 claims abstract description 17
- 235000019512 sardine Nutrition 0.000 claims abstract description 17
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 14
- 108091005804 Peptidases Proteins 0.000 claims abstract description 14
- 239000004365 Protease Substances 0.000 claims abstract description 14
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 13
- 241001125048 Sardina Species 0.000 claims abstract description 10
- 150000001413 amino acids Chemical class 0.000 claims abstract description 9
- 239000004471 Glycine Substances 0.000 claims abstract description 7
- 235000019465 surimi Nutrition 0.000 claims description 33
- 235000019688 fish Nutrition 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 4
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 abstract description 12
- 235000013372 meat Nutrition 0.000 abstract description 7
- 229940023462 paste product Drugs 0.000 abstract description 7
- 229910000027 potassium carbonate Inorganic materials 0.000 abstract description 6
- 102000004142 Trypsin Human genes 0.000 abstract description 5
- 108090000631 Trypsin Proteins 0.000 abstract description 5
- 239000012588 trypsin Substances 0.000 abstract description 5
- 230000002378 acidificating effect Effects 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 4
- 230000015271 coagulation Effects 0.000 abstract description 3
- 238000005345 coagulation Methods 0.000 abstract description 3
- 235000020993 ground meat Nutrition 0.000 abstract 4
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 241000555825 Clupeidae Species 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000002639 sodium chloride Nutrition 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000001488 sodium phosphate Substances 0.000 description 3
- 229910000162 sodium phosphate Inorganic materials 0.000 description 3
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 3
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 2
- 102000057297 Pepsin A Human genes 0.000 description 2
- 108090000284 Pepsin A Proteins 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019256 formaldehyde Nutrition 0.000 description 2
- 229960004279 formaldehyde Drugs 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229940111202 pepsin Drugs 0.000 description 2
- 229910000160 potassium phosphate Inorganic materials 0.000 description 2
- 235000011009 potassium phosphates Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- 101001010152 Aplysia californica Probable glutathione transferase Proteins 0.000 description 1
- 108090000746 Chymosin Proteins 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- JAWMENYCRQKKJY-UHFFFAOYSA-N [3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-ylmethyl)-1-oxa-2,8-diazaspiro[4.5]dec-2-en-8-yl]-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]methanone Chemical compound N1N=NC=2CN(CCC=21)CC1=NOC2(C1)CCN(CC2)C(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F JAWMENYCRQKKJY-UHFFFAOYSA-N 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は、強い熱凝固性を有する大豆蛋白を混合した魚
摺身の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing fish paste mixed with soybean protein having strong thermocoagulability.
従来の技術及びその問題点
従来鰯、鯖等の近海性多獲性魚類は、良質の動物性蛋白
を多量に含有し、且つ日本人の味覚嗜好に適しているた
め、蛋白質供給源として広く食用に供されてきた。Conventional technology and its problems Traditionally, inshore fish such as sardines and mackerel are widely used as a protein source because they contain large amounts of high-quality animal protein and are suitable for the taste preferences of Japanese people. It has been served to
しかしながら最近の飽食化に伴い、これらを食用とせず
に、家畜の飼料、農作物等の肥料等に使用する比率が年
々増加する傾向にあり、将来における食料特に蛋白９供
給に支障をきたす恐れがある。However, with the recent increase in food saturation, the proportion of these materials being used as feed for livestock and fertilizer for agricultural crops, etc., is increasing year by year, and there is a risk that this may hinder the future supply of food, especially protein9. .
そのため、鰯、鯖等を種々の食品形態に加工する試みが
なされている。鰯及び鯖の加工法としては、通常、これ
らを摺身とし、加熱して水産練製品とする方法が考えら
れる。しかしながら、鰯及び鯖を摺身とした場合、おそ
らく含油量が多いため、魚肉がまとまりにくくて成形凝
固が困難であり、黒筋れの起らない満足な練製品を得る
ことができない。Therefore, attempts have been made to process sardines, mackerel, etc. into various food forms. The usual method for processing sardines and mackerel is to make them into surimi and heat them to make fish paste products. However, when sardine and mackerel are used as surimi, the fish meat is difficult to clump together and is difficult to mold and coagulate, probably due to the high oil content, making it impossible to obtain a satisfactory paste product without black streaks.
問題点を解決するための手段
本発明者は、従来技術の問題点に鑑み、鋭意研究を重ね
た結果、弱酸性下にプロテアーゼで処理した鰯及び／又
は鯖の摺身に大豆蛋白を混合することによって、魚肉の
まとまりが良く、強い熱凝固性を有する摺身が得られる
こと、並びに該摺身を練製品とした場合、黒筋れが起ら
ないことを見出し、本発明を完成した。Means for Solving the Problems In view of the problems of the prior art, the inventor of the present invention, as a result of extensive research, mixed soybean protein with sardine and/or mackerel surimi that had been treated with protease under mildly acidic conditions. The present invention was completed based on the discovery that by doing so, a surimi with good cohesion of fish meat and strong thermocoagulability can be obtained, and that when the surimi is made into a paste product, black streaks do not occur.
即ち本発明は、
ｉ）鰯及び／又は鯖の摺身を、ｐＨ５，５〜６．５の弱
酸性下にプロテアーゼ処理して、遊離アミノ酸が０．８
〜１．０重量％（グリシン換算）の被処理摺身を得、
ｉ）該被処理摺身のｐＨを６．５〜７．５に調整し、
ｉｉｉ） この摺身に大豆蛋白を混合することを特徴
とする大豆蛋白を混合した魚摺身の製造法を提供するも
のである。That is, the present invention provides: i) Sardine and/or mackerel surimi is treated with protease under weak acidity at pH 5.5 to 6.5, so that the free amino acid content is 0.8
Obtain ~1.0% by weight (calculated as glycine) of treated surimi, i) adjust the pH of the treated surimi to 6.5 to 7.5, and iii) mix soybean protein with this surimi. The present invention provides a method for producing fish surimi mixed with soybean protein, which is characterized by the following.
本発明では摺身の原料として、鰯及び／又は鯖を使用す
る。In the present invention, sardines and/or mackerel are used as raw materials for surimi.
また本発明では、鰯及び／又は鯖の摺身を処理するプロ
テアーゼとして、カゼインをグリシンに分解する能力が
５００ｍｇ／ｈｒ／１０ｇ以上程度であるエンド型の酸
性プロテアーゼが何れも使用できる。その具体例として
は、トリプシン、ペプシン、レンニン等を挙げることが
でき、その中でもトリプシン等が特に好ましい。本発明
では、前記プロテアーゼの１種又は２種以上を使用する
。Further, in the present invention, any endo-type acidic protease having an ability to decompose casein into glycine of about 500 mg/hr/10 g or more can be used as the protease for treating sardine and/or mackerel surimi. Specific examples thereof include trypsin, pepsin, rennin, etc. Among them, trypsin etc. are particularly preferred. In the present invention, one or more of the above proteases are used.
大豆蛋白としては、大豆粉末に重量比で等倍〜４倍程度
の水を加えて混練し、ペースト状としたものを使用する
。As the soybean protein, soybean powder is mixed with about 1 to 4 times the weight of water and kneaded to form a paste.
本発明において、鰯及び／又は鯖を摺身とするには通常
の方法が何れも採用できる。例えば、鰯及び／又は鯖の
頭部及び内蔵を除去して水洗し、内部を分離して水に晒
し、次いでチョッパー、サイレントカッター等の通常の
砕肉機にて砕肉し、摺身とすればよい。In the present invention, any conventional method can be used to make surimi from sardines and/or mackerel. For example, the head and internal organs of sardines and/or mackerel are removed, washed with water, the insides are separated and exposed to water, and then the meat is crushed using a regular meat crusher such as a chopper or silent cutter, and the meat is crushed into surimi. Bye.
斯くして得られる摺身のｐＨを５．５〜６．０種度に調
整する。ｐＨの調整には、リン酸及びリン酸塩或はクエ
ン酸、乳酸等の有機酸を使用すればよい。この際摺身が
変色又は凝固するようであれば、１０％程度のリン酸緩
衝液（塩としてはリン酸ナトリウム、リン酸カリウム等
を使用）、クエン酸緩衝液（塩としてはクエン酸ナトリ
ウム、クエン酸カリウム等を使用）等を摺身に添加して
もよい。The pH of the surimi obtained in this way is adjusted to 5.5 to 6.0 degrees. To adjust the pH, phosphoric acid and phosphate salts, or organic acids such as citric acid and lactic acid may be used. At this time, if the surimi becomes discolored or solidified, use a 10% phosphate buffer (use sodium phosphate, potassium phosphate, etc. as the salt), citric acid buffer (salts such as sodium citrate, potassium phosphate, etc.). Potassium citrate, etc.) may be added to the surimi.
ｐＨを調整した摺身を５〜１０℃程度に保ち、これに上
記プロテアーゼを添加して良く混合し、処理を行なう。The pH-adjusted surimi is kept at about 5 to 10°C, and the above protease is added thereto, mixed well, and processed.
プロテアーゼの添加量は、プロテアーゼの種類及び力価
によって異なるので適宜選択すればよいが、通常摺身全
量の０．１〜０．１２重量％程度とするのが好ましい。The amount of protease added varies depending on the type and potency of the protease, so it may be selected appropriately, but it is usually preferably about 0.1 to 0.12% by weight of the total amount of surimi.
処理時間も適宜選択すればよいが、通常０．５〜２．０
時間程度処理することによって、遊離アミノ酸含量が０
．８〜１．０％程度（グリシン換算）である被処理摺身
を得ることができる。遊離アミノ酸含量は、ホルモル滴
定によって測定できる。被処理摺身中の蛋白は、プロテ
アーゼ処理によって、その分解末端が大豆蛋白となじみ
易くなっている。The processing time may be selected appropriately, but it is usually 0.5 to 2.0
By processing for about an hour, the free amino acid content can be reduced to 0.
．． It is possible to obtain a treated surimi with a content of about 8 to 1.0% (in terms of glycine). Free amino acid content can be determined by formol titration. The protein in the treated surimi is treated with protease, so that its decomposed ends are easily compatible with soybean protein.
次いで上記被処理摺身に炭酸カリウムを添加してｐＨを
６．５〜７．５程度に調整し、プロテアーゼの作用を停
止させる。鯖摺身の場合、プロテアーゼの作用を受は易
いので、アミノ酸含曾が所定値に達すると同時に炭酸カ
リウムを添加しなければならない。本発明では、炭酸カ
リウムとともに食塩を添加してもよく、これによって摺
身の凝固性及び腰をより一層高めることができる。食塩
の添加量は特に制限されず、適宜選択すればよい。Next, potassium carbonate is added to the treated surimi to adjust the pH to about 6.5 to 7.5 to stop the action of protease. In the case of mackerel, since it is easily affected by protease, potassium carbonate must be added as soon as the amino acid content reaches a predetermined value. In the present invention, salt may be added together with potassium carbonate, thereby further improving the coagulation properties and firmness of the surimi. The amount of salt added is not particularly limited and may be selected as appropriate.
得られるｐＨ６，５〜７．５の被処理摺身に、予め調整
しておいた大豆蛋白ペーストを加えて良く混合すること
によって、本発明摺身を得ることができる。本発明摺身
は、鰯及び／又は鯖の摺身であるにもかかわらず、スケ
ソウダラのＳＡ級の摺身に匹敵する強い熱凝固性を有し
ている。彼処理装置と大豆蛋白ペーストとの混合割合は
特に制限されず、適宜選択できるが、通常６：４〜７：
３程度とするのが好ましい。The surimi of the present invention can be obtained by adding a previously prepared soybean protein paste to the resulting surimi to be treated and having a pH of 6.5 to 7.5 and mixing well. Although the surimi of the present invention is surimi of sardines and/or mackerel, it has strong thermal coagulability comparable to SA grade surimi of pollack. The mixing ratio of the soybean protein paste to the soybean processing equipment is not particularly limited and can be selected as appropriate, but is usually 6:4 to 7:
It is preferable to set it to about 3.
本発明措置には、必要に応じて、調味料、香料等を添加
してもよい。Seasonings, fragrances, etc. may be added to the measures of the present invention, if necessary.
本発明措置を任意の形状に成形した後、加熱して凝固さ
せるに際しては、通常の水産練製品の製造に利用される
加熱方法（例えば、ガス、炭火等による対流副射加熱、
ボイル、誘電加熱等）が何れも採用できる。加熱温度及
び時間は、本発明措置のゼリー強度が２５℃を越えると
増大し始め、８０℃程度で最大となることに留意し、適
宜選択すればよい。例えば電子調理機等による誘電加熱
で本発明措置の練製品を得るには、８０℃±２℃の温度
域では１．５〜２分程度保持するのが好ましい。After forming the product of the present invention into an arbitrary shape, heat it to solidify it using a heating method that is normally used for manufacturing seafood paste products (for example, convection side radiation heating using gas, charcoal, etc.).
(boiling, dielectric heating, etc.) can be used. The heating temperature and time may be selected appropriately, keeping in mind that the jelly strength of the present invention begins to increase when it exceeds 25°C and reaches its maximum at about 80°C. For example, in order to obtain the paste of the present invention by dielectric heating using an electronic cooking machine or the like, it is preferable to hold the mixture for about 1.5 to 2 minutes in the temperature range of 80°C±2°C.
本発明措置は、上記の如（してそのまま練製品とするこ
とができるだけでなく、つみれ、鰯団子、畜肉加工用ピ
ックル、ハンバーグ、ハム、ソーセージ、水練等の熱凝
固による硬さを必要とする食品用素材としても使用でき
る。The measures of the present invention not only enable the paste products to be made as is as described above, but also require hardening by thermal coagulation of fish balls, sardine dumplings, pickles for meat processing, hamburgers, hams, sausages, water pastes, etc. It can also be used as a food material.
発明の効果 本発明措置は、以下の如き優れた効果を示す。Effect of the invention The measures of the present invention exhibit the following excellent effects.
（１）本発明措置は、鰯及び／又は鯖の装置を原料とし
ているにもかかわらず、著しく強い熱凝固性を有してお
り、種々の食品用素材として使用できる。(1) Although the measure of the present invention is made from sardine and/or mackerel equipment, it has extremely strong thermal coagulability and can be used as a material for various foods.
（２）本発明措置を原料とする練製品は、加熱調理によ
って黒筋れを起さない。(2) The paste product made from the method of the present invention does not cause black streaks when cooked.
（３）本発明措置は、良質の動物性蛋白及び植物性蛋白
をバランスよく多量に含有しており、栄養価が高い。(3) The measure of the present invention contains a large amount of high-quality animal protein and vegetable protein in a well-balanced manner, and has high nutritional value.
実施例
以下に実施例を挙げ、本発明をより一層明瞭なものとす
る。EXAMPLES Examples will be given below to further clarify the present invention.
実施例１
常法に従って製造した鰯装置１ ｋｇに、リン酸８ｇ及
びリン酸ナトリウム２ｇを加え、装置のｐＨを６．０に
調整した。これに、トリプシン１．０ｇを添加し、１０
℃で１．５時間処理して遊離アミノ酸含量０．８％（グ
リシン換算）の被処理装置を得た。遊離アミノ酸含量は
、ホルモル滴定によって測定した。Example 1 8 g of phosphoric acid and 2 g of sodium phosphate were added to 1 kg of a sardine apparatus produced according to a conventional method, and the pH of the apparatus was adjusted to 6.0. Add 1.0 g of trypsin to this and
C. for 1.5 hours to obtain a treated device with a free amino acid content of 0.8% (calculated as glycine). Free amino acid content was determined by formol titration.
得られた被処理装置に、炭酸カリウム８ｇとともに食塩
８０ｇを添加してｐＨを７．０とした後、この装置に、
装置１ ｋｇに対し大豆蛋白ペースト０．６５ｋｇの割
合で大豆蛋白ペーストを加え、良く混合して本発明措置
を得た。大豆蛋白ペーストとしては、市販の大豆粉末に
２．５倍量の水を加えて混合したものを使用した。After adding 80 g of common salt together with 8 g of potassium carbonate to the obtained device to be treated to adjust the pH to 7.0,
Soybean protein paste was added at a ratio of 0.65kg of soybean protein paste to 1kg of the apparatus and mixed well to obtain the measure of the present invention. As the soybean protein paste, a mixture of commercially available soybean powder and 2.5 times the amount of water was used.
得られた本発明措置を、ビンポン球と同程度の大きさに
成形し、電子レンジにて温度を８５℃に設定して１０分
間加熱し、練製品を得た。得られた練製品は１５００ｇ
／ｃＩ＃の足があり、以後の調理においてもほとんど黒
筋れを起さなかった。The obtained product of the present invention was molded into a size comparable to a vin pong ball, and heated in a microwave oven at a temperature of 85° C. for 10 minutes to obtain a dough product. The obtained paste product is 1500g
/cI# legs, and almost no black streaks occurred during subsequent cooking.
実施例２
常法に従って製造した鯖装置１ｋｇに、リン酸６ｇ及び
リン酸ナトリウム１ｇを加え、装置のｐＨを６．２に調
整した。これに、トリプシン６ｇ及びペプシン２ｇを添
加し、８℃で１時間保持して、遊離アミノ酸含出０．８
％（グリシン換算）の被処理装置を得た。Example 2 6 g of phosphoric acid and 1 g of sodium phosphate were added to 1 kg of mackerel equipment produced according to a conventional method, and the pH of the equipment was adjusted to 6.2. To this, 6 g of trypsin and 2 g of pepsin were added and kept at 8°C for 1 hour to reduce the free amino acid content to 0.8
% (in terms of glycine) was obtained.
得られた被処理装置に、直ちに炭酸カリウム８ｇととも
に食塩６ｇを加えてｐＨを７．０とした後、この装置に
、装置１ｋｇに対し大豆蛋白ペースト０．８５ｋｇの割
合で大豆ペーストを加え、良く混合して本発明措置を得
た。大豆蛋白ペーストとしては、市販の大豆粉末に等倍
量の水を加えて混合したものを使用した。Immediately add 8 g of potassium carbonate and 6 g of salt to the obtained device to be treated to adjust the pH to 7.0, then add soybean paste to this device at a ratio of 0.85 kg of soy protein paste to 1 kg of the device, and mix well. By mixing, the inventive measure was obtained. The soybean protein paste used was a mixture of commercially available soybean powder and an equal amount of water.
得られた本発明措置を、蒲鉾状に成形し、沸騰水中にて
３０分間加熱し、練製品を得た。得られた練製品は１４
００ｇ／ｃｒＩの足があり、以後の調理においてもほと
んど黒筋れを起さなかった。The obtained product of the present invention was formed into a fish cake shape and heated in boiling water for 30 minutes to obtain a paste product. The obtained paste product is 14
00g/crI, and almost no black streaks occurred during subsequent cooking.
（以 上）(that's all)
Claims (1)
酸性下にプロテアーゼ処理して、遊離アミノ酸が０．８
〜１．０重量％（グリシン換算）の被処理摺身を得、 ｉｉ）該被処理摺身のｐＨを６．５〜７．５に調整し、 ｉｉｉ）この摺身に大豆蛋白を混合する ことを特徴とする大豆蛋白を混合した魚摺身の製造法。[Scope of Claims] i) Sardine and/or mackerel surimi is treated with protease under weak acidity at pH 5.5 to 6.5 to obtain a free amino acid of 0.8
Obtain ~1.0% by weight (calculated as glycine) of treated surimi, ii) adjust the pH of the treated surimi to 6.5 to 7.5, and iii) mix soybean protein with this surimi. A method for producing fish surimi mixed with soybean protein, characterized by:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62136517A JPS63296668A (en) | 1987-05-29 | 1987-05-29 | Preparation of ground fish paste mixed with soybean protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62136517A JPS63296668A (en) | 1987-05-29 | 1987-05-29 | Preparation of ground fish paste mixed with soybean protein |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63296668A true JPS63296668A (en) | 1988-12-02 |
Family
ID=15177027
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62136517A Pending JPS63296668A (en) | 1987-05-29 | 1987-05-29 | Preparation of ground fish paste mixed with soybean protein |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63296668A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11243921A (en) * | 1998-03-04 | 1999-09-14 | Tetsuya Sugino | Production of ground meat of fishes ed shellfishes, crustacea or livestock meat |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5963141A (en) * | 1982-06-16 | 1984-04-10 | Taiyo Fishery Co Ltd | Production of pasty protein food or protein material |
| JPS61260855A (en) * | 1985-05-13 | 1986-11-19 | Taiyo Fishery Co Ltd | Production of food-like bean curd |
-
1987
- 1987-05-29 JP JP62136517A patent/JPS63296668A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5963141A (en) * | 1982-06-16 | 1984-04-10 | Taiyo Fishery Co Ltd | Production of pasty protein food or protein material |
| JPS61260855A (en) * | 1985-05-13 | 1986-11-19 | Taiyo Fishery Co Ltd | Production of food-like bean curd |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11243921A (en) * | 1998-03-04 | 1999-09-14 | Tetsuya Sugino | Production of ground meat of fishes ed shellfishes, crustacea or livestock meat |
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