KR850006496A - 저장-안정성 어육-기본제품의 제조방법 - Google Patents

저장-안정성 어육-기본제품의 제조방법 Download PDF

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Publication number
KR850006496A
KR850006496A KR1019850001496A KR850001496A KR850006496A KR 850006496 A KR850006496 A KR 850006496A KR 1019850001496 A KR1019850001496 A KR 1019850001496A KR 850001496 A KR850001496 A KR 850001496A KR 850006496 A KR850006496 A KR 850006496A
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KR
South Korea
Prior art keywords
product
fish
fermented
fish meat
starch
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KR1019850001496A
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English (en)
Inventor
카르마스 엔델 (외 1)
Original Assignee
로버트 골드스미드
리써치 코포레이션
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Application filed by 로버트 골드스미드, 리써치 코포레이션 filed Critical 로버트 골드스미드
Publication of KR850006496A publication Critical patent/KR850006496A/ko

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Fish Paste Products (AREA)

Abstract

내용 없음

Description

저장-안정성 어육-기본제품의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (13)

  1. (1) 미생물군을 제거하기 위하여 단백질이 응고될때까지 잘게 저민 어육을 블랜칭(blanching)하고, (2) 블랜칭한 잘게 저민 어육을 발효 미생물의 존재하에 어육의 pH가 약 5.2 내지 약 4.5가 될때까지 발효시키고; (3) 블랜칭하여 발효시킨 어육을, 전분물질에 대한 발효시킨 어육의 중량비가 약 0.8:1.2 내지 약 1.2:0.8이 되도록 충분한 양의 물과 함께 전분물질과 합하여 유연한 조밀도를 갖는 어육-함유 반죽을 만들고; (4) 어육-함유 반죽을, 구운 결착성 생성물이 생성되고 수분함량이 총 생성물의 약 35중량% 이하로 감소될 때까지 약 50℃ 내지 약 250℃에서 가열시킴을 특징으로 하여 어육 제품을 제조하는 방법.
  2. 제1항에 있어서, 단계 (4)에서 어육-함유 반죽을, 결착성 생성물이 생성되고 성형되며 건조되어 생성물의 수분함량이 총 생성물의 약 35중량% 이하로 감소될때까지 약 80℃ 내지 약 250℃에서 압출시키는 방법.
  3. 제1항 또는 제2항에 있어서, 단계 (1)의 잘게 저민 어육에 발효전 서리미(surimi) 공정을 수행하는 방법.
  4. 제2항 또는 제3항에 있어서, 단계 (3)의 전분물질이 밀가루 또는 밀가루와 옥수수 전분의 조합인 방법.
  5. 제4항에 있어서, 밀가루에 대한 발효시킨 어육의 중량비가 1:1인 방법.
  6. 제5항에 있어서, 발효시킨 어육의 pH가 약 4.8 내지 약 5.1인 방법.
  7. 물, 잘게 저며 블랜칭하고 발효시킨 어육 또는 블랜칭하여 발효시킨 어육 부스러기 및 전분성 물질의 혼합물로 구성되며, 전분성 물질에 대한 잘게 저미고 조리하여 발효시킨 어육 또는 어육부스러기의 중량비가 약 0.8:1.2 내지 약 1.2:0.8이고, pH가 약 4.5 내지 약 5.2, 수분 활성도가 약 0.6 내지 0.9이고 평균 수분함량이 약 28 내지 약 35중량%인 저장-안정성 어육-기본제품.
  8. 제7항에 있어서, 발효시킬 어육에 발효시킨 서리미 공정을 수행한 제품.
  9. 제7항 또는 제8항에 있어서, 전분성 물질이 밀가루인 제품.
  10. 제7항 내지 제9항중 어느 하나에 있어서, 잘게 저며 발효시킨 어육의 pH가 약 4.8 내지 약 5.1인 제품.
  11. 제7항 내지 제10항중 어느 하나에 있어서, 평균 수분함량이 약 30 내지 약 32중량%인 제품.
  12. 제7항 내지 제11항중 어느 하나에 있어서, 천연적인 생선 비린내가 마스킹(masking)되어 생성물이 근본적으로 무미인 제품.
  13. 제12항에 있어서, 바람직한 향미제품을 제조하기 위하여 천연향 또는 합성향을 첨가한 제품.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019850001496A 1984-03-08 1985-03-08 저장-안정성 어육-기본제품의 제조방법 KR850006496A (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US58733384A 1984-03-08 1984-03-08
US587333 1984-03-08

Publications (1)

Publication Number Publication Date
KR850006496A true KR850006496A (ko) 1985-10-14

Family

ID=24349386

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019850001496A KR850006496A (ko) 1984-03-08 1985-03-08 저장-안정성 어육-기본제품의 제조방법

Country Status (6)

Country Link
EP (1) EP0157433A1 (ko)
JP (1) JPS60188045A (ko)
KR (1) KR850006496A (ko)
AU (1) AU3824685A (ko)
GR (1) GR850468B (ko)
IL (1) IL74329A0 (ko)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1279224C (en) * 1985-01-30 1991-01-22 Nippon Suisan Kaisha, Ltd. Process for processing and treating raw materials of marine products
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
EP0746211A1 (en) * 1994-12-22 1996-12-11 University Of Alaska Food products made from protease enzyme containing fish, methods of making same, and methods to inactivate protease enzyme in fish
JPH08185937A (ja) * 1994-12-28 1996-07-16 Molex Inc プリント回路基板用電気コネクタ
AU2001250814B2 (en) * 2000-03-16 2007-02-15 Genentech, Inc. Anti-tissue factor antibodies with enhanced anticoagulant potency
US20210092984A1 (en) * 2018-04-26 2021-04-01 Angulas Aguinaga Research Center, S.L. Fish-based food product

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2986469A (en) * 1958-07-17 1961-05-30 Kruss Johannes Method for producing feed
US3985904A (en) * 1974-03-25 1976-10-12 The Quaker Oats Company Shelf stable, high moisture, meat-containing food product
CH629087A5 (en) * 1977-07-06 1982-04-15 Salen Interdevelop Ab Process for the biological ensiling of vegetable and/or animal materials
EP0096902B1 (en) * 1982-06-16 1988-09-28 Taiyo Fishery Co., Ltd. Method for the production of protein food products or protein food materials in paste state and method for the production of food products from these materials

Also Published As

Publication number Publication date
JPS60188045A (ja) 1985-09-25
GR850468B (ko) 1985-06-24
IL74329A0 (en) 1985-05-31
AU3824685A (en) 1985-09-12
EP0157433A1 (en) 1985-10-09

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