Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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This invention relates to a process for producing
a proteinous material from fishes and shellfishes.
The proteinous material produced by the process of
the present invention contains bones and/or shells
and is highly nutritious.
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- Fishes and shellfishes have been mainly used
in the production of fish cakes which may be prepared,
for e~ample, adding starch, common salt, seasonings
and water optionally together with other components
~I to ground meat of fish or shellfish, kneading the
4 resulting mi~ture, forming the same into an arbitrary
form and then heating the product to thereby solidify
the same by taking advantage of the capability of
gelation of proteins contained in the said meat.
These fish cakes are among main processed foods
obtained from fishes and shellfishes are an important
protein source in Japan. Thus the value of fishes
and shellfishes as a protein source may be greatly
enhanced by employing them not only in the form of
processed foods but also as starting materials for
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various food products.
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When fish or shellfish are used as starting materials
for various foods, however, the proteins contained therein,
having a capability of gelation, would cause gelation in a
heat treatment step commonly involved in the preparation of
foods, thus forming heterogeneous undissolved lumps. This
is a serious disadvantageous since the inherent taste of
the food is thereby damaged. Thus, it is preferable to
eliminate or minimize the capability of gelation of fish
proteins in the use of fish and shellfish merely as a
protein source for various foods, though it is necessary in
the production of fish cakes.
Proteinous materials showing no capability of gelation
were disclosed in, for example, Japanese Laid-Open Patent
No. 63140/1984. However, these proteinous materials are
obtained from fish meat and are poor in nutrients, e.g.,
calcium or iron. In addition, a proteinous material
produced from fish bodies from which the internals and/or
skins are removed, according to the process as disclosed in
the above reference, has an unpleasant texture and fish oil
produced therefrom would be oxidized. Thus these products
are unsuitable for use as foods.
Accordingly, it is an object of one aspect of the
present invention to provide a process for producing a
highly nutritious proteinous material available in various
foods from fish bodies which still contain bones but from
which the internals and/or skins have been removed.
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It is an object of another aspect of the present
invention to provide a process for producing a proteinous
material having
a small capability of gelation and containing large amounts
of nutrients, e.g., calcium and iron, which is available in
various foods, unlike conventional fish meal which is
available only in feeds, from fish and shellfish.
- It is an object of yet another aspect of the present
invention to provide a process for preparing an unoxidized
fish oil and a proteinous material, which is available in
various foods, unlike conventional fish meal which is
available only in feeds, from fish and shellfish rich in
fats.
According to one aspect of the present invention, a
process is provided for producing a proteinous material
which comprises: coarsely grinding fish bodies including
bones and/or shells, from which the internals had been
removed, optionally together with heads and/or skins, and
either: (1) fermenting the coarsely ground fish bodies with
an enzyme and/or a microorganlsm, inactivating
the enzyme and/or the microorganism, and then finely
grinding the fermented material to give a particle size of
bones and/or shells of 100~ or less; or (2) finely grinding
the coarsely ground fish bodies to give a particular size
of bones and/or shells of 100~ or less, fermenting the
same with an enzyme and/or a microorganism, and then
inactivating the enzyme and/or the microorganism; or (3)
finely grinding the coarsely ground fish bodies to give a
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particle size of bones and/or shells of lOo~ or less while
fermenting the same with an enzyme and/or a microorganism
and then inactivating the enzyme and/or microorganism.
~- In this aspect of the invention, the fish bodies
contain not more than 20% by weight of fats.
By another aspect of this invention, a process is
provided for producing a proteinous material which
comprises: coarsely grinding fish bodies including bones
and/or shells, from which the internals had been removed,
optionally together with heads and/or skins, removing fat
from the coarsely ground fish bodies, and either: (1)
fermenting the coarsely ground fish bodies with an enzyme
and/or a microorganism, inactivating the enzyme and/or the
microorganism and then finely grinding the fermented
material to give a particle size of bones and/or shells of
100~ or less; or (2) finely grinding the coarsely ground
fish bodies to give a particle size of bones and/or shells
of 100~ or less, fermenting the same with an enzyme and/or
a microorganism and then inactivating the enzyme and/or the
microorganism; or (3) finely grinding the coarsely ground
fish bodies to give a particle size of bones and/or shells
of 100~ or less while fermenting the same with an enzyme
and/or a microorganism and then inactivating the enzyme
and/or the microorganism.
By a variant of this aspect, the removal of the fats
is carried out until the fat content of the coarsely ground
and defatted fish bodies is reduced to 20% by weight or
below, especially wherein the fat content of the coarsely
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ground and defatted fish bodies is reduced to 5% by weight
~ or below.
; It is preferred that the fish be sardines.
The process for producing a proteinous material of
various aspects of the present invention will now be
described in detail.
Any edible fish or shellfish may be used in the
present invention without limitation. Examples thereof
include cod, saury, saurel, bonito, mackerel, -sardine,
tuna, swordfish, yellowtail, salmon of grade C level,
e.g., buna salmon, cuttlefish, octopus, shrimp and
shellfish, e.g., short-necked clam, clam and corbicula.
These fish may be either in the raw, frozen or thawed form.
They preferably contain 20% by weight or less, still
preferably 5% by weight or less, of fats. It is preferably
that fish rich in fats, e.g., sardine, be defatted, as will
be described hereinbelow, thereby to lower the fat content
thereof.
In one aspect of the present invention, fish bodies
are fermented with an enzyme and/or a microorganism by
exposing the fish bodies to an enzyme and/or a micro-
organism capable of decomposing proteins. Examples of the
enzyme capable of decomposing proteins to be used in the
present invention include: proteinases, e.g., acrosin,
urokinase, uropepsin, elastase, enteropeptidase, cathepsin,
kallikrein, kininase 2, chymotrypsin, chymopapain,
collagenase, streptokinase, subtilisin, thermolysin,
trypsin, thrombin, papain, pancreatopeptidase, ficin,
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plasmin, renin, reptilase and rennin; peptidases, e.g.,
aminopeptidases, including arginine aminopeptidase,
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oxycinase and leucine aminopeptidase, angiotensinase,
angiotensin-converting enzyme, and insulinase; carboxy-
peptidases including arginine carboxypeptidase, kininase 1and thyroid peptidase; dipeptidases, e.g., carnosinase and
prolinase and pronase; and other proteases which are
optionally denatured, as well as compositions thereof.
Examples of the microorganism capable of decomposing
proteins to be used in the present invention include molds
belonging to the genera Aspergillus, Mucor, Rhizopus,
Penicillium, and Monascus; lactic acid bacteria belonging
to the genera Streptococcus, Pediococcus, Leuconostoc and
Lactobacillus; bacteria, e.g., Bacillus natto and Bacillus
; 15 subtilis; and yeasts e.g., SaccharomYces elli~suideus,
Saccharomyces cerevisiae and Torula, as well as variants
and compositions thereof.
An example of the preferred embodiment of the process
of the present invention will now be given.
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From fish bodies, the internals and optionally
the heads and/or skins are removed.
The fish bodies are coarsely ground with, for
example, a chopper.
In the case of a fat-rich fish such as sardine,
the coarsely ground fish bodies are defatted in,
for example, the following manner.
First, it is preferable to heat the fish bodies
usually to 70 to 100C, preferably to 95 to 100C,
usually for 20 to 60 minutes, preferably for 30 to
40 minutes. ~lthough the heating process is not
particularly restricted, it is preferable to employ
vapor or boiling water therefor.
Then the fat-rich fish bodies are coarsely
ground with, for example, a chopper and fats are
removed therefrom. The defatting may be carried out
by, for example, adding warm water ranging from room
temperature to 100C, preferably from room temperature
to 75C, to the coarsely ground fish bodies in an
amount one to five times, preferably once or twice,
as much as the fish bodies and pouring the resulting
mixture into a dacanter, while maintaining the above
water temperature, at a feed rate of 0.5 to 5 t/hr,
preferably 1 to 2 t/hr, to thereby defat the fish
bodies. This procedure may be repeated several times,
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preferably once or twice, if required.
The defatting may be continued until the fat content
of the coarsely ground fish bodies is lowered to 20~ by
weight or less, preferably to 5% by weight or less and
still more preferably to 3% by weight or less.
It is preferable to add an antioxidant, e.g., vitamin
E, vitamin C or lecithin to the coarsely ground and
optionally defatted fish bodies.
The coarsely ground and optionally defatted fish
bodies are then treated by either: tl) fermenting the
coarsely ground fish bodies with an enzyme and/or a
microorganism, inactivating the enzyme and/or the
microorganism, and then finely grinding the fermented
material to give a particle size of bones and/or shells of
100~ or less; or (2) finely grinding the coarsely ground
fish bodies to give a particular size of bones and/or
shells of 100~ or less, fermenting the same with an enzyme
and/or a microorganism, and then inactivating the enzyme
and/or the microorganism; or (3) finely grinding the
coarsely ground fish bodies to give a particle size of
bones and/or shells of 100~ or less while fermenting the
same with an enzyme and/or a microorganism and then
inactivating the enzyme and/or the microorganism.
As soon as the enzyme and/or microorganism are mixed
with the coarsely ground fish bodies, they begin to
interact with proteins contained therein, so that the
mixture of the enzyme and/or microorganism with the
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; coarsely ground fish bodies should be maintained at an
. appropriate temperature for an
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appropriate period of time. Such a temperature
and pexiod may be appropriately determined depending
on the employed enzyme and/or microorganism and the
taste and the extent of gelation of the aimed
proteinous material. Generally speaking, the mixture
may be maintained at 5 to 70C, preferably 30 to
50C, for 10 minutes to 6 hours, preferably for 30
to 60 minutes. The temperature of the mixture may
be kept on a constant level throughout the period.
Alternately, it may be controlled in two or more
steps by, for example, first adjusting the temperature
to a definite level and then to another one.
When the maintenance temperature is to be
controlled in two or more steps, it may be roughly
divided into, for example, a low temperature range
of 5 to 15C, a moderate temperature range of 15 to
35C and a high temperature range of 35 to 70C.
When an enzyme is used, the mixture may be maintained
in the medium or high temperature range during the
first step and then in the low temperature range
in the second step. When an enzyme i~ used together
with a microorganism, the mixture may be treated in
the high, moderate or low temperature range by the
enzyme alone in the first step. Then the mixture
is cooled, if required, and the microorganism is
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added thereto. After homogeneously mixing, the
resulting mixture may be maintained in the moderate
or low temperature range. When a microorganism is
to be used alone, it is preferable to maintain the
mixture in the low or moderate temperature range.
After the enzyme and/or microorganism are added
to the coarsely or finely ground fish bodies, the
mixture is finely divided by applying a mechanical
force thereto or by stirring to thereby give a
homogeneous mixture. The mixture may be maintained
at the temperature as defined above for the above-
mentioned period of time while applying a mechanical
force thereto. Alternately, the application of the
mechanical force may be ceased when a homogeneous
mixture is obtained and then the mixture is aged.
In this case, the mixture may be maintained at the
abovementioned temperature for the abovementioned
period of time during the application of the mechanical
force as well as the subsequent aging.
In the present invention, the mixture may be
finelv ground by using a grinder such as a stone mill
in such a manner as to give a particle size of a
proteinous material, in particular bones and shells,
of 200 ~ or less, preferably 100 ~ or less.
The relationship of the extent of grinding and
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texture was evaluated by ten panellists. As a result, all
panellists evaluated a proteinous material of a particle
size of 300 ~ or above as coarse and that of a particle
size of 200 to 300 ~ as somewhat coarse. Two panellists
among ten evaluated that of a particle size of 150 to 200
~ as coarse, while none evaluated that of a particle size
of 100 ~ or less as coarse.
The proteinous material of aspects of the present
invention may further include other components, e.g., other
animal protein sources, vegetable protein sources, animal
and vegetable fat sources, carbohydrate sources, inorganic
salts, e.g., common salt, secondary sodium phosphate or
sodium polyphosphate, perfumes, seasonings, taste-
improvers, antibacterial agents, water, enzymes and/or
microorganisms acting on fats and carbohydrates, emulsi-
fiers 7 colorants, vitamins, preservatives, sweeteners,
amino acids, highly unsaturated fatty acids, vegetable
extracts and flavourings, without departing from the scope
of the invention. These additives may be added in any step
during the process of aspects of the present invention.
They may be added to the fish bodies at the starting point
and then subjected to coarse grinding, fermentation and
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fine grinding. Alternately, they may be added either in
the fermentation step or after the completion of the treat-
ment. Although these additives (subsidiary components) may
be added to the proteinous material which has been treated
with the enzyme and/or microorganism, it is significantly
preferable to disperse the same homogeneously before, or at
least during the treatment with the enzyme and/or micro-
organism in the system in order to obtain a homogeneous
product. Thus a highly stable system wherein the additives
are homogeneously dissolved, emulsified and/or dispersed
can be obtained. However, it is preferable to add an
edible animal or vegetable fat after the completion of the
treatment with the enzyme and/or with the microorganism,
since it may sometimes lower the activities of the enzyme
and/or the microorganism.
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Examples of vegetable protein sources which may be
used as the additives include vegetable proteinous
:
materials obtained from, for example, soybean, peanut,
cottonseed, sesame, sunflower and wheat, defatted products
thereof, concentrated products thereof and proteins
isolated therefrom.
Examples of animal protein sources which may be used
as the additives include milk and milk products, e.g.,
animal milk, defatted milk, condensed milk, whole-fat milk
powder, defatted milk powder, reconstituted milk powder,
butter, cream and cheese; meat, e.g., beef, horseflesh,
pork, and mutton, fowl, e.g., chicken, duck, goose, turkey
and others; processed meat, e.g., dry meat and smoked meat;
egg and egg products, e.g., egg, dry egg, frozen egg, yolk
1g and albumen; fish =eat and processed flsh meat, e.q.,
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minced fish meat and ground fish meat; and other animal
proteinous sources, e.g., liver.
Examples of animal and vegetable fat sources which may
be used as additives include animal fats, e.g., lard, beef
tallow, mutton tallow, horse tallow, fish oil, whale oil
and milk fat; vegetable fats, e.g., soybean oil, linseed
oil, safflower oil, sunflower oil, cottonseed oil, kapok
oil, olive oil, wheat germ oil, palm oil, palm kernel oil,
sal fat, illipe fat, Borneo taro oil and coconut oil;
processed fats obtained by hydrogenating, transesterifying
or fractionating the same; and processed fat products,
e.g., butter, cream, margarine and shortening.
Examples of carbohydrate sources which may be used as
additives include farm products rich in carbohydrates,
e.g., rice, wheat, corn, potato and sweet potato; powders
obtained by processing the same, e.g., rice starch, wheat
starch, corn starch and potato starch; processed/denatured
starch, e.g., gelatinized starch and dextrin; sugars, e.g.,
sucrose, honey and starch sugar; fruits, e.g., apple,
orange, strawberry and grape; and fruit juices.
Examples of vitamins which may be used as additives
include vitamin A, vitamin Bl, vitamin B2, vitamin B12,
vitamin C, vitamin D, pantothenic acid, vitamin E, vitamin
H, vitamin K, vitamin L, vitamin M, nicotinic acid, vitamin
P, thioctic acid, tioctamide, vitamin R, vitamin S, vitamin
T, vitamin U, vitamin ~, vitamin W, vitamin X, vitamin Y,
lutein and orotic acid. Examples of amino acids which may
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be used as additives include L-glutamic acid (salt), L-
glutamine, glutathione, glycylglycine, D,L-alanine, L-
- alanine, ~-aminobutyric acid, ~-aminocaproic acid, L-
arginine (hydrochloride), L-aspartic acid (salt), L-
aspargine, L-citrulline, L-tryptophan, L-threonine,
glycine, L-cysteine (derivative), L-histidine (salt), L-
hydroxyproline, L-isoleucine, L-leucine, L-lysine (salt),
D,L-methionine, L-methionine, L-ornithine (salt), L-phenyl-
alanine, D-phenylglycine, L-proline, L-serine, L-tyrosine
and L-valine. Examples of highly unsaturated fatty acids
include linoleic acid, linolenic acid, eicosapentaenoic
acid, docosahexaenoic acid and glycerides thereof.
Examples of vegetable extracts include those obtained
from various herbs, asparagus and ginseng.
It is generally preferable that a proteinous material
produced by the process of aspects of the present invention
be treated with an enzyme and/or a microorganism in such a
manner as to give a content of water-soluble proteins (i.e.
a protein fraction which is not precipitated by adding a
solution of sodium trichloroacetate) of 5 to 50% by weight,
still preferably 30 to 45~ by weight, based on the total
proteins. When animal protein source(s) and/or vegetable
protein source(s) are employed together with the proteinous
material, it is preferable to control the water-soluble
protein content thereof to 5 to 40% by weight, still
preferably to 20 to 35% by weight. When the water-soluble
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protein content is less than 5% by weight, the residual
muscular fibres of the raw fish meat makes the texture and
feel of the proteinous material insufficiently smooth.
When it exceeds 50~ by weight (or 40% by weight in the case
where animal and/or vegetable protein source(s) are
employed together), the proteinous material shows an
undesirable bitterness. It is particularly desirable that
a proteinous material produced by the process of aspects
of the present invention comprise 40 to 90% by weight of
peptides having a molecular weight of 40,000 to 70,000
based on the total peptides, except water-soluble peptides
and amino acids.
When allowed to stand as such, the proteinous material
thus obtained would suffer from deterioration in its
physical properties and taste caused by the decomposition
of proteins. Thus it is preferable to use the proteinous
material immediately in the preparation of solid, flowable
or liquid food products, thereby to inactivate the enzyme
and/or microorganism contained therein in the heating step
involved in the preparation process of the above food
products. Alternately, when the proteinous material is not
¦ immediately used in the preparation of solid, flowable or
¦ liquid foods, it is preferable to inactivate the enzyme
and/or microorganism contained therein by heating; to
¦ 25 freeze or spray-dry the proteinous material without
inactivating the enzyme and/or microorganism; or to add a
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substance capable of inactivating the enzyme and/or
microorganism therein before storing (freezing) the same.
When fine grinding is to be carried out after the com-
pletion of the fermentation, the enzyme and/or the
microorganism is inactivated by heating or by adding a
substance capable of inactivating the enzyme and/or the
microorganism to the proteinous material before finely
grinding the fermented material.
The proteinous material produced by the process of
aspects of the present invention may be stored after
pasteurizing, packing and freezing or after drying and
powdering.
The proteinous material produced by the process of
aspects of the present invention, which is rich in proteins
originating from the whole fish bodies or some parts
thereof, is highly useful since it may be used not only in,
for example, oden (Japanese hotchpotch), gruel, noodles,
terrine, mousse, meat dumpling, filling of harumaki
(Chinese fried dumpling), filling of won ton, filling of
shao-mai, baby food, custard pudding-like food, tofu
(soybean curd)-like food, yogurt-like food, filling or
thickening of hamburger steak, powdery food, proteinous
drink, soup, spread, flowable food for the aged or sick,
sauce, chawan-mushi (Japanese pot-steamed hotchpotch)-like
food, cheese-like food, soba (buckwheat noodles)-like food,
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mayonnaise-like food, terrine-like food, fry-like food and
coating-like food sometimes as such, but also as a material
for preparing these products.
The proteinous material produced by the process of
aspects of the present invention may be blended with, for
example, animal proteins, vegetable proteins, animal and
vegetable fats and carbohydrates and used as a food as such
or as a food material.
Particular examples of the production of various foods
by using a proteinous material produced by the process of
aspects of the present invention are as follows.
(1) The process may be for producing a solid or
spreadable food, e.g., a processed cheese-like food, cheese
spread-like food or liver spread-like food, by blending a
proteinous material produced by the process described
hereinabove with, for example, a vegetable or animal fat
source, e.g., a vegetable oil or butter, and a melting
promoter, e.g., secondary sodium phosphate, sodium poly-
phosphate, sodium pyrophosphate or other phosphates
optionally together with an animal or vegetable protein
source, e.g., cheese or sodium caseinate, seasonings, food
preservatives, carbohydrates, pieces of, for example,
shrimp, crab, beef, pork, chicken, liver or short-necked
clam, flavourings and extracts; homogenizing the obtained
mixture by melting the same at 50 to 100C under stirring;
and then cooling the same.
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(2) The process may be for producing an elastic gel
food, e.g., a custard pudding-like food or a jelly-like
food, by adding water to a proteinous material produced by
the process described hereinabove; optionally grinding the
mixture to give a slurry; further adding, if required, some
additives, e.g., a gel forming agent, e.g., agar, furcel-
laran, carrageenin, pectin, gelatin, yolk, whole egg or
albumen, a syneresis inhibitor, e.g., starch, sweeteners,
seasonings, perfumes or colorants thereto; homogenizing the
resulting mixture; heating the same; and cooling the same.
(3) The process may be for producing a flowable or
liquid food, e.g., a yogurt-like food or a fermented drink,
by adding water to a proteinous material produced by the
process described hereinabove; optionally adding a
fermentation aid, e.g., carrageenin, agar, defatted milk or
other dairy products, glucose or lactose thereto; grinding
the resulting mixture thereby to give a slurry of a protein
content of 2 to 10% by wéight; pasteurizing the slurry by
heating; adding lactic acid bacteria thereto thereby to
ferment the same; and adding, if required, some additives,
e.g., sweeteners, perfumes, seasonings or colorants thereto
in any step of the above process.
(4) The process may be for producing a drink by
mixing a proteinous material produced by the process
described hereinabove with an aqueous medium, e.g., water,
soymilk, milk, fruit juice, vegetable juice or an aqueous
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solution containing other ingredients while grinding, if
I required, thus dissolving water-soluble nitrogen-containing
; components of the proteinous material in the medium and
simultaneously dispersing water-insoluble nitrogen-
- 5 containing components thereof in the medium; and
pasteurizing the resulting mixture; or adding the aqueous
; medium during the process for the production of the
proteinous material produced by the process described
hereinabove; controlling the resulting mixture to have an
appropriate concentration; and then treating the same with
an enzyme and/or a microorganism.
(5) The process may be for producing a processed
wheat flour, e.g., biscuit, cookie, wafer, cracker,
pretzel, cake, pie, coating of cream puff, doughnut, hot
cake, bread, pizza pie, okonomiyaki (Japanese pancake),
takoyaki (Japanese octopus dumpling), coating of nikuman
(meat-filled bun), coating of anman (bean jam-filled bun),
coating of shao-mai, coating of harumaki or coating of
gyoza, by blending 0.1 to 15 parts by weight, on a solid
basis, of a proteinous material produced by the process
described hereinabove with 100 parts by weight of wheat
flour; further adding appropriate components, depending on
the desired processed food, thereto to give a dough;
forming the dough, and heating the same by, for example,
baking, boiling or frying.
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(6) The process may be for producing a processed
soybean protein food, e.g., tofu, aburaage (fried thin bean
; curd), ganmodoki (fried bean curd dumpling), namaage (fried
thick bean curd), yuba (dried bean curd), fibrous soybean
protein food, soybean protein curd, organized soybean
protein food or soybean protein gel food, by blending 0.1
to 40 parts by weight, on a solid basis, of a proteinous
material produced by the process described hereinabove with
100 parts by weight of soybean protein; further adding
appropriate additives, e.g., seasonings, spices, colorants,
the abovementioned animal or vegetable fat sources, animal
protein sources, vegetable protein sources, carbohydrate
sources, gourmet foods, vegetables, meat or fish thereto,
if required; and then solidifying the soybean protein in
the resulting mixture.
(7) The process may be for producing an emulsified
fat composition available as, for example, in the
preparation and/or surface-treatment (spreading) of a dough
for noodles, bread, rice cake, pie, biscuit, cracker, coat-
ing of gyoza, cakes and coating of cream puff or topping orfilling for various foods, by adding 0.1 to 15~ by weight,
on a solid basis, of a proteinous material produced by the
process described hereinabove to an aqueous medium, e.g.,
an aqueous solution containing other components; optionally
grinding the resulting mixture; and adding lO to 90% by
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weight of a vegetable fat thereto, optionally together with
an emulsifier or an emulsion stabilizer, in order to give
: a more stably emulsified matter, thereby to form an oil-in-
water type emulsion.
~8) The process may be for producing mochi (rice
cake) or rice crackers, by using 0.1 to 10 parts by weight,
preferably 0.1 to 5 parts by weight, on a solid basis, of
a proteinous material produced by the process described
- hereinabove, which has been preliminarily heated and/or
ground, per 100 parts by weight of glutinous or non-
glutinous rice or flour thereof; and blending these
materials in the step of steaming the rice or rice flour,
when mochi is to be produced; or separately heating the
proteinous material; and blending the same with the rice or
; 15 rice flour in the step of pounding the latter, followed by
roasting or frying of the obtained mochi dough, if
required. In this process, the enzyme and/or microorganism
may be inactivated during the production process of the
proteinous material or in the heating step of the produc-
tion of the rice crackers.
(9) The process may be for producing so-called
noodles, e.g., udon, soba and Chinese noodles as well as
wheat-foods to be taken after boiling, i.e. noodles in a
broad meaning, e.g., nouille, gnocchis, spaghetti or
macaroni, by using 0.1 to 10 parts by weight, preferably
0.1 to S parts by weight, on a solid basis, of a proteinous
22
, .. ~, ... . . . .
',~ . ' ,: ' . , .
-" - 1 3263~7
material produced by the process described hereinabove
with 100 parts by weight of wheat flour; further
using, for example, water, egg or milk if required; and
adding the proteinous material to the wheat flour in an
appropriate step depending on the desired noodles, for
example, blending the proteinous material to the above
materials except for the wheat flour, and the water,
before kneading all materials together; kneading the wheat
flour, the other materials and a proteinous material
together; or kneading the wheat four and the other
materials together and then adding said proteinous material
thereto. The enzyme and/or microorganism may be inacti-
vated either during the production process of the pro-
teinous material or in the final thermal pasteurizing step
of the production of the noodles.
(10) The process may be for producing a batter for the
coating of a fried food, which is optionally crumbed, e.g.,
fried fish, meat, poultry meat, seaweeds, vegetables or
mushrooms, by blending 0.1 to 20 parts by weight, prefer-
ably 0.1 to 10 parts by weight, on a solid basis, of aproteinous material produced by the process described
hereinabove with 100 parts by weight of wheat flour,
optionally together with other components. The expression
"fried food" includes not only those to be taken immedi-
ately after frying but also so-called "chilled foods" to
be taken after storing at a low temperature, as well as
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.... . ..
~ . ... .
` 1 3263q7
pre-cooked frozen foods to be taken after storing in a
frozen state.
(11) The process may be for producing various
seasonings in the form of paste, solid, powder, liquid or
flowable, e.g., sauce, soy sauce, miso (bean paste),
instant curry, dripping or ketchup, by using a proteinous
material produced by the process described hereinabove in
any step of the preparation of the desired seasoning.
(12) The process may be for producing a cooking
.lO material, by blending 40 to 80 parts by weight, on a solid
basis, of a proteinous material produced by the process
described hereinabove with 100 parts by weight of wheat
flour, optionally together with other components. Although
the food material thus obtained may be in various forms,
e.g., a powder or a dough, it is required finally to
formulate the food material into a dough of a total
moisture content of 200 to 500 parts by weight per 100
parts by weight of wheat flour in the cooling process.
This dough may be formed into various shapes as such,
laminated onto other food materials, filled into other food
materials or wrapped with other food materials. Then the
obtained product may be heated by, for example, baking,
boiling, steaming or frying. Thus a cooked food excellent
in the feel, flavour and texture can be obtained.
(13) The process may be for producing an emulsified
food mainly similar to mayonnaise and sometimes to salad
24
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i``: : ` . . - , ~ ,
, - . ~ . ,. , . , ~ . .
. ! ~:, .
::~ -, - ` , ~ . .. .
1 326397
dressing, which is an oil-in-water type emulsion contain-
ing 0.1 to 15% by weight, on a solid basis, of a proteinous
material produced by the process described hereinabove, 45
to 90% of an edible vegetable oil, vinegar and water. It
is possible in some cases that these materials are blended
in such a manner as to give the composition as defined
above in the production of a proteinous material by the
process described hereinabove and then the obtained mixture
is treated with an enzvme and/or a microorganism.
(14) The process may be for producing an acidic
emulsified food mainly similar to a dressing, e.g., as
salad dressing and sometimes to mayonnaise, which is an
oil-in-water type emulsion containing 0.1 to 5% by weight,
on a solid basis, of a proteinous material produced by the
process described hereinabove, 10 to 45% of an edible
vegetable oil, vinegar and water. It is possible in some
cases that these materials are blended in such a manner as
to give the composition as defined above in the production
of a proteinous material by the process described herein-
above and then the obtained mixture is treated with anenzyme and/or a microorganism.
(15) The process may be for producing a processed egg
product, e.g., fried egg, egg cake, chawanmushi, egg roll,
omelet, tamago-dofu, custard pudding, pudding, custard or
Bavarian, by blending 0.1 to 40 parts by weight, on a solid
basis, of a proteinous material produced by the process
,
~.
1 326397
described hereinabove with 100 parts by weight of eggs
andlor albumen; further adding other additives or food
materials, if required, thereto; and solidifying the
resulting mixture by heating.
(16) The process may be for producing a cooked food,
e.g., terrine, moose or quenelle, by blending 0.1 to 40% by
weight, of a proteinous material produced by the process
described hereinabove with 5 to 30% of fresh and/or arti-
ficial cream, 5 to 30% of ground fish meat and common salt;
optionally adding various additives, e.g., vegetables,
small fish blocks or seasonings thereto, and solidifying
the resulting mixture by heating.
More particularly, a terrine may be prepared by
grinding ground fish meat while adding common salt thereto
and adding fresh or artificial cream, milk, whole egg and
a proteinous material produced by the process described
hereinabove thereto to thereby give a farce (the first
step). Then the farce is optionally mixed with small fish
blocks, seasonings and other additives and the resulting
mixture is placed in a mold and steamed as such in an oven
at 150 to 200C for 15 to 30 minutes (the second step).
After cooling, the desired terrine is obtained.
26
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. . . . . . ~ . ., . ;. .. .. . .
1 3263q7
A mousse may be prepared by qrinding ground fish meat
while adding common salt thereto and optionally adding
; vegetables, small fish blocks, seasonings and other
additives thereto. Then fresh or artificial cream and a
proteinous material produced by the process described
hereinabove are further added thereto and the mixture is
kneaded until it becomes homogeneous. The homogeneous
mixture is placed in a mold and steamed as such in an oven
at 150 to 200C for 15 to 30 minutes. Thus the desired
mousse is obtained.
A quenelle may be prepared by preliminarily preparing
a panade from milk, butter, wheat flour and whole eggs;
grinding ground fish meat while adding common salt thereto;
adding a proteinous material produced by the process
described hereinabove to the ground fish meat; further
adding vegetables, small fish blocks, seasonings and other
additives thereto; and then adding the panade and fresh
or artificial cream thereto. Then the resulting mixture
is kneaded until it becomes homogeneous. The homogeneous
mixture is formed and heated in boiling water to thereby
give the aimed quenelle.
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1 326397
~ 17) The process may be for producing flowable foods
ranging from a relatively less viscous and transparent one
to a highly viscous and semiflowable one, e.g., various
potage soups, paste-soup, Chinese corn soup, baby foods and
foods for the sick or aged, by using a proteinous material
produced by the process described hereinabove in any step
of the preparation of the desired flowable food.
(18) The process may be for producing a processed meat
product, e.g., ham, sausage, bacon, corned beef, hamburger
steak, mined meat, meat ball, chicken ball, Chinese meat
ball, shrimp dumpling, shrimp ball, fish ball and kamaboko,
chikuwa and oden-dane (fish-paste products), by blending
0.1 to 40 parts by weight, on a solid basis, of a
proteinous material produced by the process described
hereinabove with 100 parts by weight of a meat, e.g., fish
meat, chicken, beef, pork, mutton or whale meat; optionally
adding other materials, e.g., seasonings, spices or
colorants thereto; and blending the resulting mixture with,
for example, the above-mentioned animal or vegetable fat
sources, animal protein sources, vegetable protein sources,
carbohydrate sources and/or luxuries, vegetables, meat or
fish.
28
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` `; ~ 1 326397
(19) the process may be for producing tofu, by
:; blending 5 to 80 parts by weight, preferably 15 to 30 parts
by weight, on a solid basis, of a proteinous material
produced by the process described hereinabove with 100
parts by weight of a soybean milk powder.
~ (20) The process may be for producing konnyaku
- (devil's tongue), by blending 10 to 800 parts by weight,
s preferably 50 to 200 parts by weight, on a solid basis, of
' a proteinous material produced by the process described
' 10 hereinabove with 100 parts by weight of a konjaku powder.
(21) The process may be for producing Western dishes,
e.g., terrine or quenelle, by blending 20 to 500 parts by
weight, preferably 50 to 200 parts by weight, on a solid
basis, of a proteinous material produced by the process
described hereinabove with 100 parts by weight of ground
fish meat.
(22) The process may be for producing a tofu-like food
by blending 100 parts by weight of a proteinous material
produced by the process described hereinabove with 50 to
150 parts by weight of ground fish meat and 10 to 50
parts by weight, on a solid basis, of a vegetable protein
and/or 20 to 50 parts by weight of eggs, provided that the
proteinous material produced by the process described
hereinabove amounts to 5 to 50~ by weight, preferably 10 to
30% by weight, of the total product; and heating the
obtained mixture.
.
29
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EXAMPLES
"! To illustrate the present invention further, the
following Examples will be given.
EXAMPLE 1
Fish bodies of buna salmon, from which the internals,
skins and fins had been removed, were cut with a block
' cutter (mfd. by Sakura Seisakusho K.K.) and treated with a
chopper via a screw conveyor twice to give a minced fish
meat containing bones.
To the coarsely ground minced fish meat, 20% by weight
of water was added and thoroughly mixed.
The resulting fish meat containing bones was fed to a
mass colloider (a fine-grinding device, mfd. by Masuko
Seisakusho K.K.) via a pipe and treated therewith twice to
thereby adjust the particle size of the fish bones to 50
or less.
The finely ground bone-containing fish meat was
introduced into an enzymatic decomposition tank (mfd. by
Stefan). Vitamin E was added thereto in such an amount as
to give a concentration of 500 ppm based on the fat com-
ponent of the desired final product.
A
1 326397
:
The resulting mixture was stirred at a low rate while
running warm water through the jacket, thereby to elevate
the temperatu~e of the material to 50C. When the
temperature reached 50C, the temperature of the warm water
running through the jacket was adjusted to 50C. Then 0.1%
by weight of a protease, known by the Trade-mark PROTINTM
AC-10 (mfd. by Daiwa Kasei K.K.), dissolved in a small
amount of distilled water was added thereto. After the
completion of the addition, the resulting mixture was
stirred at a high rate and maintained at 50C for 30
minutes. The temperature of the material was rapidly
elevated to 75C by running warm water at 85C through the
jacket, thereby to inactivate the enzyme.
The product thus obtained was in the form of a paste
comprising 79% by weight of water and not more than 1% by
weight of fats. Water-soluble proteins in the product
amounted to 34% by weight of the total proteins. Peptides
having a molecular weight of 40,000 to 70,000 contained
therein amounted to 75% by weight based on the total
peptides, except water-soluble ones and amino acids.
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,, . . . ; .
, . . :
. ... .
. . ~ . .. . .. . .
` ~ 326397
This product was pasteurized on a heat sterilizer,
(known by the Trade-mark ON-REITER~M, mfd. by Sakura
Seisakusho K.K.) at 100C for ten minutes. The resulting
product showed a general bacterial count not more than 300
cells/g.
Then the pasteurized product was packed in 5-kg
portions with a packing machine (mfd. by Jonan Seisakusho
K.K.) and frozen and stored in a refrigerator.
The pasteurized product was separately dried on a drum
drier at 70C and then powdered, thereby to give a powdery
product.
EXAMPLE 2
The internals, ink sac, eyes and mouths were removed
from cuttlefish and the remaining trunks and tentacles were
thoroughly washed with water and drained. Some portion of
I the material was roasted on charcoal to impart a roast-like
¦ odour thereto.
The trunks and tentacles were mixed together and
treated with a chopper to thereby give a pastry minced
cuttlefish meat.
This minced meat was treated with a mass colloider
thereby to adjust the particle size, in particular that of
the tendons contained therein, to 50 ~ or less. This
particle size was satisfactorily achieved by treating the
minced meat with the mass colloider only once.
32
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The finely ground cuttlefish meat thus obtained was
introduced into an enzymatic decomposition tanX and
stirred at a low rate while running warm water through the
jacket to thereby elevate the temperature of the material
to 50C. When this temperature reached 50C, the temper-
- ature of the warm water running through the jacket was
adjusted to 50C. Then 0.025% by weight of a protease,
known by the Trade-mark AMAN0 A~, (mfd. by Amano
Pharmaceutical Co., Ltd.) dissolved in a small amount of
distilled water was added thereto. After the completion of
the addition, the mixture was stirred at a high rate and
maintained for 15 minutes. Then the temperature of the
material was elevated to 65C by running warm water at 750C
' through the jacket thereby to inactivate the enzyme.
The obtained product was in the form of a paste
comprising 78% by weight of water and having an excellent
eating texture and a roast-like odour. Water-soluble
proteins contained in the product amounted to 28% by weight
of the total proteins. Peptides having a molecular weight
of 40,000 to 70,000 contained therein amounted to 55% by
~ 33
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1 326397
weight based on the total peptides, except water-soluble
ones and amino acids.
,
:
34
,
1 326397
..`':
.:
- This product was pasteurized on an On-reiter
at 100C for ten minutes. The pasteurized product
had a general bacterial count of not more than 300
cells/g.
The pasteurized product was slowly dried in a
drum drier by blowing an air stream at 70C thereto
and then ground. Thus a powdery cuttlefish product
having a roast-like odor and containing 5% by weight
of moisture was obtained.
Example 3
Thoroughly washed short-necXed clams with shells
were blended with the same amount of shelled short-
necked clams. The mixture was treated with steam at
100C for ten minutes, thus simultaneously pasteurizing
the same and inactivating the enzymes contained in
' the shellfish per se.
The obtained mixture was coarsely ground by
treating with a chopper thrice to thereby give a minced
I material comprising shells as well as meat.
A $his minced material was introduced into a mixing
tank and the drained water containing the short-necked
clam extract, obtained in the steam-heating step
as described above, was added thereto. The resulting
mixture was thoroughly mixed.
This mixture was fed into a mass colloider via
.
.
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1 326397
.
,
a pipe and treated therewith thrice to thereby adjust
the particle size, in particular that of the contained
shells, to 60 ~ or less.
To the finely ground short-necked clam mixture
thus obtained, vitamines E and C were added in such
amounts as to give concentrations of 500 ppm and
100 ppm, respectively, based on the fat component
of the aimed final product. The resulting mixture
was introduced into an enzymatic decomposition tank
lo and stirred at a low rate whilë running warm water
throu~h the jac~et to thereby elevate the temperature
of the material to 50C.
When this temperature reached 50C, the
temperature of the warm water running through the
jacket was adjusted to 50C and 0.03% by weight of a
protease PROTIN AC-lOTM dissolved in a small amount
of distilled water was added thereto. After the
completion of the addition, the mixture was stirred
at a high rate and maintained for lS minutes. Then
the temperature of the material was rapidly elevated
to 80~C by running warm water at 85C through the
jacket to thereby inactivate the enzyme.
The product thus obtained was in the form of
a paste having such a smooth eating texture as to
make the presence of the shells hardly noticeabLe.
;.
, ~ ~ . .,
î 3263~7
;.~
.
Water-soluble proteins contained therein amounted
to 28~ by weight based on the total proteins.
Peptides of 40,000 to 70,000 in molecular weight
- amounted to 65% by weight based on the total peptides
except water-soluble ones and amino acids.
This product was pasteurized on an ON-REITE~
at 100C for ten minutes. The general bacterial
count of the obtained product was not more than 300
cells/g
lo Then the pasteurized product w~s pac.~ed, frozen
and stored.
Separately, 50~ by weight of enzymatically
decomposed dextrin was added to the pasteurized product.
The resulting mixture was dried by blowing an air stream
at 180~C thereto from a spray drier. Thus a powdery
I product, which had a smooth eating texture and a
taste of short-necked clam, was highly dispersible
in water and contained 5~ by weight of moisture,
was obtained.
Example 4
Thoroughly washed codfish bodies, from which
the internals, skins and fins had been removed, were
treated with a chopper (mfd. by Hanaki Seisakusho
K.K.) thrice to give a minced meat.
The minced meat containing bones was introduced
A 37 _
.. ~ , . ~, ~ .
~: 1 326397
. ,
. . .
into an enzymatic decomposition tank. Then vitamins
C and E were added thereto in such amounts as to
, give concentrations of 100 ppm and 500 ppm,
, respectively, based on the fat component in the aimed
final product. The resulting mixture was stirred
at a low rate.
Then the temperature of the material was elevated
to SO~C by running warm water at 50C through the
jacket. 0.05% by weight of a proteaseAMANo ATM
o (mfd. by Amano Pharmaceutical Co., Ltd.) dissolved
in a small amount of water was added thereto. After
the completion of the addition, the mixture was
stirred at a high rate and maintained at a temperature
of the material of 50C for 25 minutes. Then the
temperature was rapidly elevated to 75C by running
warm water at 85C through the jacket to thereby
inactivate the enzyme.
The product thus treated with the enzyme was
in the form of a paste comprising 65% by weight o~
water and not more than 3% by weight of fats. Water-
soluble proteins contained therein amounted to 32%by weight of the total proteins contained therein.
Peptides of 40,000 to 70,000 in molecular weight
amounted to 69% by weight based on the total peptides
other than water-soluble ones and amino acids.
- 38 -
1 3263q7
- The enzymatically treated paste product still
showed a somewhat coarse feel caused by the fish
bones. Thus it was further fed into a mass colloider
and finely ground therewith twice to thereby adjust
- 5 the particle size-, in particular that of fish bones,
to 80 ~ or less.
After finely grinding, the product was pasteurized
with an ON-REITERTM at 100C for ten minutes. The
general bacterial count of the pasteurized product
lo was not more than 300 cells/g.
After the pasteurization, the product was packed
in 5-kg portions and frozen and stored in a refrigerator
at -30C.
Example S
Codfish bodies, from which the internals, skins
and fins had been removed, were treated with a chopper
twice to thereby give a minced meat. The coarsely
ground minced meat containing fish bones, thus
obtained, was combined with 10% by weight of water
and thoroughly mixed.
The bone-containing fish meat was fed into a
mass colloider via a pipe and treated therewith
twice to thereby adjust the particle size, in
particular that o the fish bones, to S0 ~ or less.
The finel~ ground bone-containing fish meat
- 39 -
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~ 326397
-
,;.
` was introduced into an enzymatic decomposition tank. Then
vitamins C and E were added thereto in such amounts as to
give concentrations of 100 ppm and 500 ppm, respectively,
based on the fat component in the aimed final product. The
- 5 resulting mixture was stirred at a low rate while running
warm water at 50C through the jacket, thereby to elevate
the temperature of the material to 50C. Then 0.01% by
weight of a protease known by the Trade-mark PR0 ADX-25TM
(mfd. by Asahi Denka K.K.) dissolved in a small amount of
distilled water was added thereto. The resulting mixture
was stirred at a high rate and maintained at 50C for 15
minutes. Then the temperature of the material was rapidly
elevated to 75C or above by running warm water at 85C
l through the jacket to thereby inactivate the enzyme.
i 15 Streptococcus lactis and Lactobacillus bul~aricus were
separately inoculated into a 10% aqueous solution of skim
milk and cultured at 37C for 24 hours thereby to give a
starter.
After inactivating the enzyme, the mixture was stirred
at a low rate while running warm water at 40C through the
jacket thereby adjusting the temperature of the material to
40C. 5% by weight of the lactic acid bacteria starter was
added thereto
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1 326397
and the resulting mixture was stirred at a high rate
for five minutes. After ceasing the stirring, the
mixture was maintained at 40C for eight hours.
The enzymatically treated and fermented product
thus obtained was in the form of a paste comprising
81~ by weight of water and not more than 1% by weight of
fats. Water-soluble proteins contained therein amounted
to 36% by weight of the total proteins. Peptides
of 40,000 to 70,000 in molecular weight amounted
lo to 7a~ by weight of the total peptides e.Ycept water-
soluble ones and amino acids.
The fermented product was immediately pasteurized
with an ON-REITE~ at 100C for lS minutes, packed
in 5-kg portions and then frozen and stored at -30~C.
Example 6
A thoroughly washed scallop miYture comprising
S0 parts of taeniae, 30 parts of spat and 20 parts
of shells was pasteurized by steaming at 100C for
ten minutes to thereby inactivate the enzymes contained
in the taeniae and spat per se. Then the mixture
was frozen.
The mixture was coarsely ground by treating
with a chopper thrice to thereby give a minced
material containing the shells, taeniae and spat.
This minced material was introduced into a
., . ~ . . .... . ... ... .
1 326397
,. .
mixing tank and the drain containing the scallop
extract obtained in the steaminq step was added
thereto. The resulting mixture was thoroughly mixed.
The mixture was fed into a mass colloider (mfd.
s by Masuko Seisakusho K.K.) via a pipe and treated
therewith thrice to thereby adjust the particLe size,
in particular that of the shells, to 80 ~ or less.
To the finely ground scallop mixture, vitamins
E and C were added in such amounts as to give
lo concentrations of 500 ppm and 100 ppm, respectively,
based on the fat component in the aimed final product.
The mixture thus obtained was introduced into an
enzymatic decomposition tank and stirred at a low
rate whiLe running warm water through the jacket
to thereby elevate the temperature of the material
to 50C.
When this temperature reached 50C, the temper-
ature of the warm water running through the jacket
was controlled to 50C and 0.02~ by weight of a
protease AMANo ATM dissolved in a small amount of
distilled water was added thereto.
After the completion o the addition, the mixture
was stirred at a high rate and maintained for 20
minutes. Then the temperature of the material was
rapidly elevated to 80C by running warm water at
- 42 -
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. i~ . . ~ ~ ; . . . ..
`~ 1 3263q7
:
:`
85C through the jacket to thereby inactivate the
enzyme.
The product thus obtained was in the form of
a paste having such a smooth eating texture as to
make the presence of the shells hardly noticeable.
Water-soluble proteins contained in the product
amounted to 36% by weight based on the total proteins.
Peptides of 40,000 to 70,000 in molecular weight
amounted to 67% by weight based on the total peptides
except water-soluble ones and amino acids.
This product was pasteurized with an On-reiter
at 100~C for ten minutes. The pasteurized product
showed a general bacterial count not more than 300
i cells/g.
After the pasteurization, the product was
continuously packed with a packing machine (mfd. by
il Jonan Seisakusho K.K.), frozen and stored.
Separately, 30% by weight of dextrin was added
to the pasteurized product and thoroughly mixed.
The resulting mixture was dried by blowing a hot air
stream at 180~C thereto from a spray dryer. Thus
a powdery product containing 6% by weight of moisture,
which had a smooth eating texture and a scallop-like
taste and was highly dispersable in water, was
obtained.
- 43 -
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, ~ , : , , :,
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` 1 326397
.
Example 7
A thoroughly washed mixture comprising 50 parts
of eel heads and 50 parts of eel bones was coarsely
- ground by treating with a chopper twice to thereby
give a minced material.
This minced material was introduced into a mixing
tank. Then vitamins E and C were added thereto in
such amounts as to give concentrations of 500 ppm
and 100 ppm, respectively, based on the fat component
lo in the aimed final product. The resulting mixture
was fed into a mass colloider via a pipe and treated
therewith twice to thereby adjust the particle size,
in particular that of bones, to 60 ~ or less.
The finely ground material was introduced into
an enzymatic decomposition tank and stirred at a
low rate while running warm water through the jacket
to thereby elevate the temperature of the material
to 50C.
When this temperature reached 50C, the temper-
ature of the warm water running through the jacket
was adjusted to 50C. 0.05~ by weight of a protease
PR~TIN AC-lOTM dissolved in a small amount of distilled
water was added to the material.
After the completion of the addition, the mixture
was stirred at a high rate and maintained for 20
- 44 -
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. ,. . : . , :-~
, . :- - :
,... . ~ . .
1 326397
. ' . .
minutes. Then the temperature of the material was
' rapidly elevated to 80C by running warm water at
85C through the jacket to thereby inactivate the
enzyme.
The product thus obtained was in the form of
a paste having such a smooth eating texture as to
make the presence of the bones hardly noticeable.
Water-soluble proteins contained in the product
amounted to 39~ by weight based on the total proteins.
Peptides of 40,000 to 70,000 in molecular weight
contained therein amounted to 70~ by weight based
on the total peptides except water-soluble ones and
amlno ac ld s .
This product was pasteurized with an ON-REITERTM
(mfd. by Sakura Seisakusho K.K.) at 100C for ten
minutes. The pasteurized product had a general
' bacterial count of not more than 300 cells/g.
After the pasteurization, the product was
continuously packed with a packing machine, frozen
and stored.
Separately the pasteurized product was dried
with a drum dryer at 70~C and ground with a mill.
Thus a powdery product containing 7% by weight of
moisture, which had a smooth eating texture and an
eel-like taste and was highly dispersible in water,
- 45 -
1 326397
. was obtained.
Example 8
Codfish bodies, from which the internals, skins and
fins had been removed, were treated in the same manner as
the one described in Example 1 thereby to give a finely
ground composition (i.e., a codfish meat slurry). 10 kg of
the finely ground composition was sterilized with a high-
pressure sterilizer at 120C for three seconds and then
introduced into a mixer known by the Trade-mark STEFAN
UM12TM. 1 kg of a culture medium of lactic acid bacteria,
which had been preliminarily prepared by culturing
Streptococcus lactis and Lactobacillus bulqaricus together,
each provided by Ferment. Inst. of Osaka Univ., in a milk
medium, thereto. Then 5 g of a proteinase AMANO ATM (mfd.
by Amano Pharmaceutical Co., Ltd.) dissolved in a small
amount of sterilized water was further added thereto.
After the completion of the addition, the resulting
mixture was stirred at a low rate for three hours while
maintaining the temperature of the material at 45 + 2C by
running warm water at 45C through the jacket. Then the
temperature of the water running through the jacket was
elevated to 95C and this temperature was maintained for 30
minutes thus simultaneously inactivating the proteinase and
46
'. : ' ' ~ ' ' . ' . ' . ' , ' '
:. . ; - ~ ' .',
` 1 326397
,
.`~
:
decreasing the number of the cells of the lactic
acid bacteria. Then the temperature of the material
was lowered to 10C by running ice-water through the
jacket.
Thus a proteinous material in the form of a
white paste having a somewhat excellent aroma and a
solid content of 20% by weight, which was the aimed
product of the present invention, was obtained.
This white paste proteinous material contained
water-soluble proteins (in a trichloroacetic acid
solution) of 45~ by weight based on the total proteins
contained therein.
Example 9
Red salmon bodies, from which the internals,
skins and fins had been removed, were cut with a
block cutter, ground with a freezing chopper and then
finely ground with a mass colloider (mfd. by Masuko
Sangyo K.K.) at a grinder clearance of 10 mm and then
3 mm to thereby given a particle size not more than
100 ~. The temperature of the material was maintained
around 30C by running cooling water through the mass
colloider.
The finely ground salmon fish still showed a
coarse feel and a poor taste. 20 kg of this finely
ground composition, i.e., the salmon meat slurry was
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~
introduced into a STEFAN UM 12TM (mfd. by Stefan) together
with 5 kg of soybean protein and 5 kg of corn starch.
The temperature of the resulting mixture was controlled
to 50C by running warm water at 50C through the
jacket. When this temperature reached 50C, 20 g
of a proteinase AMANO ATM and 3 g of lysozyme, which
was employed in order to inhibit the growth of
; contaminating ~acteria, each dissolved in a small
amount of distilled water, were added thereto.
After the completion of the addition, the
temperature of the ~inely ground composition was
~, stirred for 30 minutes at a high rate while maintaining
the temperature thereof at 50 ' 2~C. Then the temper-
, ature of the water running through the jacket was
elevated to 95C to thereby inactivate the proteinase.
i Subsequently the temperature of the composition was
lowered to 10C by running ice-water through the
jacket.
Thus a proteinous material in the form of a red
viscous paste having a solid content of 40% by weight
! and containing starch, which was the aimed product
of the present invention, was obtained.
This red viscous paste containing starch comprised
j water-soluble proteins (in a trichloroacetic acid
~5 solution) of 25~ by weight based on the total proteins
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contained therein.
Example 10
Codfish bodies, from which the internals, skins
and fins had been removed, were cut with a block
cutter, fed into a chopper (mfd. by Hanaki Seisakusho
K.K.) via a screw conveyer and treated with said ~-
chopper twice to thereby give a minced fish meat
containing bones.
Thls fish meat was introduced into a double-~all
. ..
mixing tank and the temperature of the material was
adjusted to 40C ~y running warm water at 40C bet-~een
the walls. Then 5~ by weight of a lactic bacterium
(StreDtOCOCCUs lactis), which had been cultured in
a skim milk medium, and l~ by weight of skim milk
were added thereto. Simultaneously 0.02~ by wei~ht
of a proteinase PROTIN ~C-lOTM (mfd. by Daiwa Kasei
K.K.) dissolved in a small amount of water and vitamins
E and C, which were employed in such amounts as to
give concentrations of 500 ppm and 200 ppm, respectively,
based on the fat component in the aimed final product,
were added thereto and the resulting mixture was mixed.
The obtained fish meat mixture containing bones
was fed into a mass colloider via a pipe and treated
therewith twice to thereby adjust the particle size,
in particular, that of the fish bones, to 80 ~ or less.
.
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The obtained material was pasteurized on an
ON-REITE~M at 100 C for ten minutes.
After the pasteurization, the product was packed
in 5-kg portions with a Facking machine (mfd. by
~ 5 Jonan Seisakusho K.K.) and frozen and stored in a
s rerrigerator at -30C.
Separately the pasteurized product was dried
with a drum dryer by blowing a hot air stream at 70aC
thereto. Thus a product in the form of a snow-white
powder was obtained.
I Example 11
Codfish bodies, from which the internals, skins
and fins had been removed, were cut with a block cutter
and treated with a chopper (mfd. by Hanaki Seisakusho
K.K.) via a screw conve~er twice to thereby give a
minced fish meat containing bones.
The bone-containing minced fish meat was introduced
into a double-wall mixing tank and 5~ by weight of
lactic acid ~acteria, i.e., StrePtOcocCUS lactis and
Stre~tococcus cremoris, which had been preliminarily
cultured in a skim milk medlum, and 1~ by weight of
skim milk were added thereto. The resulting mixture
was mixed while running warm water at 40C between
the walls to thereby elevate the temperature thereof
to 40C. Simultaneously vitamins E and C were added
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~- thereto in such amounts as to give concentrations
; of 500 ppm and 200 ppm, respectively, based on the
fat component in the aimed final product.
The bone-containing fish meat mixture containing
the lactic acid bacteria was fed into a mass colloider
via a pipe and treated therewith to thereby adjust
the particle size, in particular, that of the fish
bones to 50 ~ or less.
The product thus obtained was in the form of a
paste comprising 81~ by weight of water and not ~ore
than 0.5~ by weight of fats. Water-soluble proteins
contained therein amounted to 29~ by weight based
on the total proteins. Peptides of 40,000 to 70,000
in molecular weight contained therein amounted to
60~ by weight based on the total peptides except
water-soluble ones and amino acids.
After treating with the mass colloider, the
product was pasteurized with an ON-REITERTM at 100C
for ten minutes.
The general bacterial count of this product was
not more than 300 cells/g.
After the pasteurization, the product was packed
in S-kg portions with a packing machine (mfd. by Jonan
Seisakusho K.K.) and frozen and stored in a refrigerator
at -30C.
,. ~ , "
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1 3263q7
:
Separately the pasteurized product was dried
f with a drum dryer by blowing a hot air stream at 70C
thereto to thereby give a product in the form of a
snow-white powder.
Example 12
' Codfish bodies, from which the internals, skins
and fins had been removed, were cut with a block
cutter, fed into a chopper (mfd. by Hanaki Seisakusho
s K.K.) via a screw conveyor and treated therewith twice
lo to thereby give a minced fish meat containing bones.
The bone-containin~ minced fish meat was
introduced into a double-wall mixing tank and 5% by
weight of hot water was added thereto. The resulting
micture was thoroughly mixed while running hot water
,l 15 between the walls to thereby elevate the temperature
of the mixture to 45C. When this temperature reached
45~C, vitamins E and C were added thereto in such
amounts as to give each a concentration of 500 ppm
based on the fat component in the aimed final product.
Then 0.05% by weight of a proteinase PROTIN AC-lOTM
(mfd. by Daiwa Kasei K.K.) and 0.1% by weight of
another proteinase AMANO ATM (mfd. by Amano
Pharmaceutical Co., Ltd.), each dissolved in a small
amount of water, were added thereto and mixed.
The resulting bone-containing fish meat mixture
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was fed into a mass colloider via a pipe and treated
therewith twice to there~y adjust the particle size,
in particular, that of the fish bones, to 80 ~ or
less. Approximately 20 minutes were taken from the
addition of the enzymes to the completion o~ the
treatment with the mass colloider.
The product thus obtained was in the form of
a paste comprising 82~ by weight of water and not
more than 0.5~ by weight of fats. Water-soluble
lo proteins contained in the product amounted to 39
by weight based on the total proteins contained
therein. Peptides of 40,000 to 70,000 in molecular
weight contained therein amounted to 70~ by weight
based on the total peptides except water-soluble ones -
and amino acids.
This product was treated with a mass colloider
and then immediately treated with an ON-REI~RTM at
100C for ten minutes, thus simultaneously pasteurizing
the same and inactivating the enzymes. The pasteurized
product showed a general bacterial count not more
than 300 cells/g and the enzymes contained therein
were completely inactivated.
After the pasteurization, the product was packed
in 5-kg portions with a packing machine (mfd. by Jonan
SeisaXusho K.K.) and frozen and stored with a
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refrigerator at -30C.
, .
'~ Separately 20% by weight of an enzymatically
decomposed dextrin known by the Trade-mark TOYODERINTM was
added to the pasteurized product and the resulting mixture
was spray-dried to thereby give a product in the form of a
snow-white powder.
Example 13: Preparation of scallop bar
300 g of the proteinous material in the form of a pale
yellow paste, as prepared in Example 6, 700 g of ground
codfish meat and 2 g of common salt were thoroughly kneaded
with a mixer known by the Trade-mark ROBOT CoUP ~ (mfd. by
Robot Coupe) at a temperature not higher than 10C. Then
the kneaded material was extruded from a nozzle having a
gauzy tip into boiling water and solidified thereby to give
a fibrous composition. On the other hand, 500 g of the
proteinous material in the form of a white paste, as
prepared in Example 4, 500 g of ground codfish meat and Z
g of common salt were kneaded with a ROBOT COUPE~ (mfd. by
Robot Coupe) at a temperature of the material not higher
than 10C. The obtained mixture was spread onto a moist
cloth in a thickness of approximately 3 mm. The fibrous
composition as prepared above was placed thereon and
wrapped therewith. Thus, a product in the form of a bar
containing the fibrous composition as the core
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was obtained. Then the product on the cloth was
steamed as such at the boiling temperature for
approximately 30 minutes.
After the completion of the steaming, a scallop
bar product, which had an excellent scallop taste and
contained 30 to 45% of scallops, was obtained. This
product was not coarse but showed a smooth texture.
Example 14- Preparation of spaghettis
130 g of the proteinous material in the form
of a pale brown paste, as prepared in Example 3, 300
g of semihard wheat flour, 3 g of common salt, 10 g
of gluten and 5 g of lecithin were mixed together in
a mixing tank of a test noodle-making machine for
30 minutes until the mixture was hardened into a mass
when clasped with a hand. Then the mixture was pressed
twice or thrice at a roll clearance of 5. Thus the
powdery mixture was pressed into a narrow strip.
Then the narrow strip was folded to give a two-layer
product at a roll clearance of 6. This procedure
was repeated three or four times and then the material
was kneaded and pressed. Finally the material was
pressed twice at a roll clearance of 4 to thereby
give a product in the form of a narrow strip. This
product was cut with a teeth-cutter ~3 mm x 3 mm)
to thereby give spaghettis of 3 mm square.
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~,
These spaghettis were boiled in a conventional
manner. After placing fried short-nec~ed clams thereon,
the spaghettis were taken by way of trial. As a
result, the spaghettis showed an appropriate hardness,
an excellent taste of short-necked clam and a smooth
texture.
Example 15: Preparation of drink
100 g of the proteinous material as obtained in
Example 4 was introduced into a beaker. Then 3 g
of gum arabic, 1 g of carboxymethylcellulose of a
low viscosity, which will be abbreviated to CMC
hereinafter, 30 g of sucrose and 0.5 g of citric acid
dissolved in 100 g of water were added thereto. The
resulting mixture was homogeneously blended with a
homomixer to give a solution. Then 10 g of corn oil
was emulsified into said solution at a high rate and
200 g of water was added thereto and homogeneously
mixed. The resulting mixture was pasteurized at 100C
for 30 minutes and then cooled to 40C. Subsequently
an appropriate amount of an orange essence was added
thereto to thereby give a drink. The drink thus
obtained was in the form of a milky drink having an
orange flavor.
Example 16: Preparation of drink
100 g of the proteinous material as obtained
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in Example 8 was introduced into a beaker. Then 300
g of water, 15 g of sucrose and 2 g of CMC were added
thereto to prepare a solution by using a homomixer.
Then 300 g of soy milk was further added thereto to
give a drink. This drink had good body and a charac-
teristic flavor which was never observed in conventional
ones.
Example 17: Preparation of drink
lO0 g of the proteinous material as obtained
in Example 3 was introduced into a beaker. Then 3 g
of gum arabic, 30 g of sucrose and 0.5 g of citric
acid dissolved in 100 g of water were added thereto.
The mixture was homogeneously mixed with a homomixer
to thereby give a solution. Then 10 g of corn oil
was emulsified into said solution at a high rate and
200 g of water was further added thereto. The
resulting mixture was homogeneously mixed. Furthermore
100 g of orange juice was added thereto to thereby
give a drink. The obtained product was in the form
of a milky drink having an orange flavor.
Example 18: Preparation of drink
~ una salmon bodies, from which the internals,
skins and fins had been removed, were coarsely ground
and then finely ground into particles of a size not
more than 100 ~. 100 g of the product thus obtained
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1 3 2 6 3 9 7
was thawed and mixed with 3.0 g of common salt and
0.2 g of sodium pyrophosphate. The resulting mixture
was kneaded with aD agitation mill provided with a
temperature-controlling jacket and a stirrer to
thereby give a pasty product. The temperature of
the pasty material was elevated to 50C by running
warm water through the jacket. 0.05 g of a proteinase
AMANO ATM and 50 ppm of lysozyme for inhibitin~ the
growth of contaminating bacteria, each dissolved in
lo a small amount of water, were added thereto. After
the completion of the addition, the mi.Yture was
stirred at a high rate and kneaded for 15 minutes
while maintaining the same at 50C. After 15 minutes,
10 g of skim milk was immediately added thereto and
~5 the stirring was continued for additional 15 mintues.
Then the jacket temperature was immediately elevated
to 80C and this temperature was maintained for 30
minutes to thereby inactivate the enzyme. Then water
was added to the pasty material in such an amount
as to glve a solid concentration thereof of 9 to 10
by weight. The resulting mixture was stirred with
a homomixer, pasteurized at 90 to 95C for five minutes
and then cooled to 37C. 3 g of a starter comprising
a mixture of Lactobacillus bul~aricus with Streptococcus
thermophilus, which had been preliminarily cultured,
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..~
~ was added thereto and the obtained mixture was fermented in
i;'- a thermostat at 37OC for six hours. Separately 5 g of
` sucrose was mixed with 3 g of an asparagus extract and 0.2
g of ascorbic acid under sterile conditions. The resulting
mixture was homogeneously mixed with the abovementioned
fermented material in a homomixer, cooled and poured into
containers by portions thereby to give a drink. This drink
showed a stable growth of the bacteria and had a refreshing
feel.
Example 19: Preparation of drink
Codfish bodies, from which the internals, skins and
fins had been removed, were coarsely ground and then finely
ground into particles of a size not more than lOo ~. lOo
g of this material was thawed and the temperature thereof
was elevated to 50C in an agitation mill provided with a
temperature-controlling jacket and a stirrer while
stirring. 3 g of a refined fish oil containing 20% of
eicosapentaenoic acid, 0.5 g of ~-tocopherol and 5 g of a
spray-dried yogurt powder were added thereto. The
resulting mixture was stirred at a high rate while slowly
adding water thereto in such a manner as to give a solid
content of 9 to 10%. 0.05-g portions of proteinases known
by the generic term "Pronase" (mfd. by Kaken Chemical
Co., Ltd.) and AMANO ~ and
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1 326397
-
50 ppm of lysozyme, which was used in order to inhibit
the growth of contaminating bacteria, each dissolved
in a small amount of water, were added thereto.
After the completion of the addition, the mixture
was kneaded by stirring at a high rate at 50C for
15 minutes. After 15 minutes, 10 g of skim milk was
added thereto and the stirring was continued at 50C
for additional 15 minutes. Then the temperature of
the jacket was immediately elevated to 80C and this
temperature was maintained for 30 minutes to thereby
inactivate the enzymes. Separately 3 g of an asparagus
extract, 0.2 g of ascorbic acid and 0.5 g of citric
acid were blended together under sterile conditions.
The resulting mixture was homogenized with the
enzymatically decomposed material as obtained above
with a homomixer. This material was pasteurized at
95C for five minutes, cooled and poured into sterile
containers by portions to thereby give a drink. This
drink formed an excellent emulsion with an oil and
had a refreshing feel.
Example 20: Preparation of petit bun
10 g of live yeast was dissolved in 40 cc of
warm water. Separately a large spoonful of skim milk,
a large spoonful of sugar and a 2/3 small spoonful
of common salt were dissolved in 50 cc of warm water.
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These solutions were combined together and further
mixed with 60 g of the proteinous material as prepared
in Example 5 and a half of an egg. The resulting
mixture was added to 200 g of hard wheat flour and
kneaded. A large spoonful of butter was further
added thereto and thoroughly kneaded. Then the mixutre
was fermented at 130C for 40 to 50 minutes. Then
it was degassed, divided into six to eight portions,
rounded and aged. Then each portion was formed into
a leaf-shape and fermented on an oven plate at 38C
ror 40 minutes. Finally it was baked in an oven at
180 to lgOC for 13 minutes to thereby give a petit
bun.
This petit bun had an excellent appearance, a
nice smell and a good taste.
Example 21: Preparation of cream puff coating
90 cc of water and 35 g of butter were introduced
into a pot and heated. When the mixture came to boil,
60 g of soft wheat flour was added thereto and quickly
mixed. When a smooth mass was formed, the heating
was stopped. Then 30 g of the proteinous material
as prepared in Example 1 and two eggs were added
thereto and the resulting mixture was kneaded until
a viscosu dough was obtained. This dough was placed
on an oil-coated oven plate with a spoon by portions
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and baked in an oven at 200~C for ten minutes. When
the dough was colored, the baking temperature was
lowered to 180C and the baking was continued for
additional eight minutes to thereby give a cream puff
coating.
This coating had an excellent appearance, a nice
small and a good taste.
Example 22: Preparation of okonomiyaki
150 g of soft wheat flour, a 4/3 cup of water
and an appropriate amount of common salt were thoroughly
mixed together. Then an egg and 100 g of the proteinous
material as obtained in Example 2 were added thereto
to thereby give a dough. Some portion of this dough
was roasted on a hot plate. Cabbage pieces, Welsh
onion pieces, dried shrimps and green laver were
placed thereon and the obtained material was covered
with the residual dough. The product was turned over
and further roasted to thereby give an okonomiyaki.
This okonomiyaki had an excellent appearance,
a nice smell and a good taste.
Example 23: Preparation of bread crumbs
To 200 g of hard wheat flour, 4 g of common salt,
10 g of sugar and 4 g of skim milk dissolved in 60
cc of hot water as well as 20 g of the proteinous
material as obtained in Example 9 were added. The
.
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~ 1 3263q7
:
resulting mixture was kneaded while further adding
4 g of yeast dissolved in 60 cc of warm water, 0.2 g
of yeast food and 10 g of shortening. The obtained
mixture was thoroughly kneaded. Then the material
was fermented at 30C for approximately one hour,
degassed, further fermented at 30C for approximately
one hour and degassed to thereby give a dough. Then
the dough was baked in an oven at 200C for 20 minutes.
The bread thus obtained was dried and milled to thereby
give bread crumbs.
These bread crumbs had a nice smell and a good
taste.
Example 24: Preparation of cracker
50 g of sieved wheat flour, 20 g of water, 0.2 g
of yeast and 0.4 g of common salt were introduced
into a container, thoroughly mixed and kneaded to
thereby give a dough. This dough was fermented at
30C for ten hours. Separately 150 g of wheat flour
was introduced into another container and 25 g of
shortening was kneaded therewith. Further 1.5 g of
common salt, 0.6 g of sodium bicarbonate and 40 g
of the proteinous material as prepared in Example 5
were added thereto and thoroughly mixed. To the
resultlng mixture, the fermented dough as obtained
above was added and the obtained mixture was kneaded
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1 326397
-.:
and fermented at 30C for four hours. Then it was
spread over with a rolling pin in a thickness of
approximately 0.5 mm, cut into pieces (3 cm x 5 cm)
and baked at 270C for three minues to thereby give
crackers.
; These crackers had a good color of baking and
a characteristic and excellent taste.
Example 25: Preparation of tofu and aburaage
To 300 g of a soy milk for the production of
tofu, which had been prepared in a conventional manner
and maintained at 80C, 20 g of the proteinous material
as obtained in Example 2 and 0.5 g of gum xanthan
dissolved or dispersed in 50 g of water were added
and the resulting mixture was homogenized. Then 37 g
of solid nigari (brine) dissolved in 180 cc of water
and 3 cc of a solidifier were added thereto and the
mixutre was thoroughly stirred. After 10 to 15 minutes,
the mixture was introduced into a solidifying box
covered with a cotton cloth and put under a lid.
A stone was placed on the lid for pressing. Nhen
the contents showed an appropriate hardness, they
were taken out together with the cloth and immersed
in water for two hours. Then the product was cut
into an appropriate size to thereby give a tofu.
This tofu had a characteristic flavor, an
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excellent texture and a good taste.
The tofu thus obtained was sliced and squeezed
between cloth sheets. Then it was fried in oil.
The aburaage thus obtained had an excellent color
of baking and a good taste.
Example 26: Preparation of emulsified fat for kneading
500 g of the proteinous material as obtained
in Example 9, 3 g of skim milk and 1 g of lecithin
were introduced into a beaker. 100 g of water was
added thereto and the resulting mixture was stirred
at a low rate with a homomixer (mfd. by Nippon Kakoki
K.K.). After the completion of the mixing, 500 g
of salad oil was slowly added thereto while stirring
the mixture at a high rate. After the completion
of the addition, the resulting mixture was stirred
for additional five minutes. Thus a viscous emulsified
composition was obtained.
140 g of this emulsified composition was introduced
into a container of a small whipper and 100 g of soft
wheat flour, 100 g of sugar, 100 of eggs, 1 g of common
salt, 1 g of baking powder and 2 g of rum were added
thereto. The obtained mixture was beaten at a high
speed for two minutes to thereby give a homogeneous
cake dough.
Oil was thinly applied to a pound cake mold and
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a sheet of paper was placed therein. Then the above
cake dough was introduced therein four-fifth fill
and baked in an oven at approximately 170C for 40
minutes. Thus a pound cake was obtained.
This pound cake was tasty.
Example 27: Preparation of mochi
200 g of glutinous rice was washed, immersed in
water overnight and then strained. Then it was steamed
together with 60 g of the proteinous material as
obtained in Example 2 and pounded with a mochi-making
machine to thereby give a mochi dough. 2/3 of this
mochi dough was cut into rectangles, while the residual
1/3 thereof was cut into pieces, dried and fried in
oil. Each product showed a good taste. In particular,
the fried mochi was superior in the nice smell and
good taste to conventional ones containing no proteinous
material paste.
Example 28: Preparation of senbei (rice cracker)
To 500 g of rice flour, lO0 g of the proteinous
material as obtained in Example 5 and 300 g of water
were added. After kneading, the resulting mixture
was divided into approximately 15-g portions and
steamed. Then these portions were combined together
and thoroughly kneaded again. The obtained dough
was cooled, spread with a rolling pin and rapped into
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, . .
circles of 5 cm in diameter. Each circular piece
was dried and baked to thereby give a senbei.
This senbei had a nice smell, a good taste, an
excellent appearance and an excellent texture.
Example 29: Preparation of nouilles
150 g of soft wheat flour, 1.5 g of common salt,
the yolk of an egg (18 g), 45 g of the proteinous
material as obtained in Example 4 and a half of a
whole egg were thoroughly kneaded together and the
resulting mixture was allowed to stand for four hours
while covering with a moist cloth sheet. Then it
was coated with a powder, spread over in a thickness
of 2 mm and cut into strips (8 cm x 3 mm). These
strips were boiled with a sufficient amount of boiling
water containing an appropriate amount of common salt
for three minutes. Then they were immersed in water
and washed with water. Subsequently these boiled
strips were fried with butter and seasoned with common
salt, pepper and powdery cheese to thereby give tasty
nouilles .
Example 30: Preparation of Chinese noodles:
To 500 g of wheat flour, 100 g of the proteinous
material as obtained in Example 2, 35 g of water and
6 g of brine were added to thereby give a noodle
dough. After aging for a period, this dough was
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pressed and cut to therehy give Chinese noodles.
These Chinese noodles were allowed to stand day
and night and a given amount thereof were boiled for
three minutes. Then these boiled Chinese noodles
were introduced into a cup containing a hot soup and
taken by way of trial. As a result, the Chinese
noodle had a characteristic flavor, an appropriate
hardness, a smooth texture and a good taste.
Example 31: Preparation of batter for fried food
1) 220 g of wheat flour was sieved twice.
2) The yolk of an egg and common salt were
introduced into a bowl and 30 g of the proteinous
material as obtained in Example 5 was added thereto.
Further milk was added by portions and the resulting
mixture was mixed to give a smooth material.
3) Salad oil was added to the obtained mixture
and the resulting mixture was covered with a wrapping
film and aged for approximately two hours.
4) 300 g of fillets of white-meat fish such
as plaice, flatfish or halibut, from which bones and
skins had been removed, were cut into bites and
slightly seasoned with salt and pepper.
S) The albumen of an egg was introduced into
a clean bowl and beaten. Then it was added to the
mixture as obtained in 3) by portions to thereby give
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a batter.
6) A clean oil was heated to a low-medium
temperature. After wiping off the moisture, the fish
slices were skewered and coated with the batter as
obtained in 5). Then the fish slices were slowly
fried in the oil while turning over to thereby avoid
scorching.
Thus fritters of white meat fish, which were
superior to conventional ones 1n taste and flavor
and had an excellent texture, were obtained.
Example 32: Preparation of batter for fried food
1) To the yolk of an egg, as cold water as
possible was added to give one cup-full volume. The
resulting mixture was thoroughly mixed.
2) 220 g of soft wheat flour was sieved twice
and air was introduced thereto. Then thç wheat flour
was combined with the mixture as obtained in 1).
30 g of the proteinous material as obtained in Example
5 was further added thereto and the resulting mixture
was mxied to a rather insufficient extent to thereby
give a batter.
3) Two peasecods were stringed and fried while
the temperature of a frying oil was somewhat low.
4) The stems of 7 to 8 cm long of two ginger
plants were cut crosswise and coated with the batter
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as obtained in 2) together wlth two pickled ginger
slices. These materials were fried following the
above peasecods.
5) One or two broccoli clusters were coated
with the batter as obtained in 2) and fried in oil
at 180C.
6) Two sardines, from which the internals and
heads had been removed, were thinly coated with wheat
flour and then with the batter as obtained in 2) and
fried in oil at 180C.
The tempuras thus obtained had good body, an
excellent flavor, a good taste and an excellent
texture, compared with conventional ones.
Example 33: Preparation of white sauce
20 g of butter was molten in a pot and 25 g of
soft wheat flour was fried therewith for one to two
minutes while avoiding scorching. Then 200 cc of hot
milk was added thereto by portions and the mixture
was thoroughly mixed to thereby prevent the formation
of undissolved lumps. The proteinous material as
obtained in Example 5 dissolved in 100 cc of a soup
was added thereto. The resulting mixture was seasoned
with 1 g of common salt and an appropriate amount
of pepper and heated. When it came to boil, the
heating was continued over a slow fire for 30 minutes
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while occasionally stirring.
Thus a tasty white sauce having a characteristic
flavor was obtained.
Example 34: Preparation of spaghetti sauce
25 g of onion and 10 g of carrot were cut into
small pieces and fried with 10 g of molten butter
for two to three minutes. 40 g of the proteinous
material as obtained in Example 6 and 10 g of wheat
flour were added thereto and the resulting mixture
was further fried. Then 90 cc of water, 15 cc of
tomato ketchup, 1.5 g of salt, an appropriate amount
of pepper and an appropriate amount of a synthetic
flavoring were added thereto and the mixture was
boiled until the volume thereof was reduced by half.
Thus a tasty spaghetti sauce having a character-
istic flavor was obtained.
Example 35: Preparation of jangjang-men miso
150 g of the proteinous material as obtained in
Example 9, 45 g of akamiso (red bean pate), 16 g of
90y sauce, 16 g of sugar and 100 cc of water were
thoroughly mixed together. 45 g of oil was heated
in a pot and 28 g of Welsh onion pieces and 8 g of
ginger pieces were fried therewith. When the spices
smelled good, the abovementioned mixture was added
thereto. When the resulting mixture came to boil,
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~,.
.'' .
it was cooked on a slow fire until the oil separated
out.
Thus the whole of minced pork conventionally
employed in the preparation of a jangjang-men miso
was replaced with the proteinous material as obtained
in Example 9. The product thus obtained had an
excellent and characteristic taste.
Example 36: Preparation of mayonnaise-like food
20 g of the proteinous material as obtained in
.
Example 5, 2 g of common salt, 3.0 g of seasonings,
2.0 g of spices and 0.3 g of tamarind gum were
dispersed and dissolved in 30 cc of water. 110 g
of salad oil was slowly added thereto and the resulting
mixture was emulsified with a homomixer. Then 30 g
of vineger was added thereto and the obtained mixture
was further emulsified. Thus a mayonnaise-like
emulsified food was obtained.
This mayonnaise-like emulsified food had a
characteristic and excellent flavor and showed a
stable emulsification.
Example 37: Preparation of emulsifïed food
Red salmon bodies, from which the internals,
skins and fins had been removed, were coarsely ground
and then finely grounded into particles of a size
not more than 100 y. 100 g of the material thus
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obtained, 30 g of vinegar and 0.1 g of an acidic proteinase
known by the trade-mark NEWLASETM (mfd. by Amano
Pharmaceutical Co., Ltd.) were introduced into a
temperature-controllable mixer. The mixture was stirred
therein at a high rate for 30 minutes while maintaining at
50C~ Subsequently the temperature of the contents of the
mixer was lowered to 15C and 2 g of common salt, lg of
CMC, 10 g of pepper and 10 g of onion powder were added
thereto. 190 g of salad oil was slowly added to the
mixture, while stirring the material at a high rate again
to thereby give a mayonnaise-like food.
This emulsified food had a smooth texture and a good
taste and suitable in the preparation of, for example,
vegetable salad.
Example 38: Preparation of dressing-like food
6 g of corn starch, 1.5 g of tapioca, 34 g of 5% apple
vinegar, 8.0 g of sugar, 2.5 g of common salt and 20 g of
j water were heated together while stirring to thereby give
a starch paste. After cooling, the starch paste was
homogenized together with 40 g of the proteinous material
as obtained in Example 1, 3.0 g of common salt, 10 g of
~ sugar and 1.0 g of mustard powder. Then salad oil was
j slowly added thereto, while emulsifying the resulting
mixture by stirring thereby to give a dressing-like food.
This emulsified food had a characteristic flavour and
a good taste and showed a stable emulsification.
Example 39: Preparation of dressing-like food
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Codfish bodies, from which the internals, skins and
fins had been removed, were coarsely ground and then finely
ground into particles of a size not more than 100 ~. 100
g of the resulting material, 30 g of vinegar and 0.1 g of
an acidic proteinase known by the trade-mark DENAPSIN 2PTM
(mfd. by Nagase K.K.) were introduced into a temperature-
controllable mixer and stirred at a high rate for 30
minutes while maintaining at 50C. Then the temperature of
the contents of the mixer was lowered to 15C and 20 g of
corn starch, 3 g of common salt, 5 g of pepper and 20 g of
parsley pieces were added thereto. The resulting mixture
was homogenized and 150 g of salad oil was slowly added
thereto while stirring the mixture at a high rate again.
Thus a salad dressing-like emulsified food was obtained.
This emulsified food had a smooth and good flavour and
was suitable in the preparation of vegetable salad.
Example 40: Preparation of terrine
500 g of frozen ground Alaska pollack meat (SA) was
ground with a silent cutter while adding 10 g of common
salt thereto. Five minutes thereafter,
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1200 g of the proteinous material as obtained in
Example 9, 600 g of whole eggs, 300 cc of milk and
800 cc of fresh cream were added thereto. Then the
resulting mixture was kneaded for ten minutes to
thereby give 3710 g of a farce. To 1000 g of the
farce thus obtained, 500 g of small blocks of raw
salmon, 2 g of common salt and 1 g of white pepper
werè added. The obtained mixture was homogenized,
introduced into a mold and steamed as such in an oven
at 170C for 20 minutes to thereby give 1410 g of
a terrine.
This terrine was satisfactory in the appearance,
texture and taste and had a fine and smooth texture
and a good taste.
Example 41: Preparation of terrine
500 g of frozen ground Alaska pollack meat (SA)
was ground with a silent cutter while adding 10 g
of common salt thereto. Five minutes thereafter,
1200 g of the proteinous material as obtained in
Example 5, 600 g of whole eggs, 300 cc of milk and
800 cc of fresh cream were added thereto. Then the
re~ulting mixture was kneaded for ten minutes to
thereby give 3710 g of a farce. To 1000 g of the
farce thus obtained, 500 g of boiled and strained
carrot, 2 g of common salt and 1 g of white pepper
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were added. The obtained mixture was homogenized,
introduced into a mold and steamed as such in an oven at
170C for 20 minutes to thereby give 1410 g of a terrine.
This terrine was satisfactory in the appearance,
texture and taste and had a fine and smooth texture and a
good taste.
Example 42: Preparation of mousse
200 g of frozen ground Alaska pollack meat (SA) and
100 g of water were ground with a silent cutter while
adding 6 g of common salt thereto. Five minutes
thereafter, 400 g of the proteinous material as obtained in
Example 6, 400 g of albumen, 200 cc of fresh cream and 120
g of small scallop blocks were added thereto. Then the
resulting mixture was kneaded until it became homogeneous.
The resulting mixture was introduced into a mold and
steamed as such in an oven at 200C for 20 minutes to
thereby give 930 g of a mousse.
The obtained mousse was taken by ten panelists by way
of trial together with a sauce known by the generic name
"sauce Americane". As a result, the appearance, texture
and taste thereof were highly evaluated.
Example 43: Preparation of quenelle
200 cc of milk and 50 g of butter were heated
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together in a pot. When the butter was molten and
the milk was ready to boil, lO0 g of wheat flour was
added thereto at once. The resulting mixture was
vigorously stirred with a wood spatula until it
formed a mass. Then the dough was dried on a moderate
fire while stirring until a thin film was formed on
the bottom of the pot. The dough was introduced into
a bowl and lO0 g of beaten eggs were added thereto
by portions while stirring the dough with a wood
spatula. After homogenizing the dough with the eggs,
the obtained panade was allowed to stand in a cool
place. 300 g of frozen ground Alaska pollack meat
was ground with a silent cutter while adding 5.4 g
of common salt thereto. Five minutes thereafter,
700 g of the proteinous material as obtained in
Example 4, 200 g of small shrimp pieces, 450 g of
the abovementioned panade and 200 cc of fresh cream
were added thereto and thoroughly mixed together.
The kneaded material was formed with a large spoon
and dropped into a sufficient amount of boiling water.
The dough, which once went down to the bottom and
then came to the surface again, was cooked for five
minutes and then cooled in cold water to thereby
give 1670 g of quenelles.
These quenelles were taken by ten panelists
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by way of trial together with sauce Americane.
As a result, the appearance, texture and tas~e thereof
were evaluated as satisfactory.
Example 44: Preparation of Chinese corn soup
50 g of the proteinous material as obtained in
Example 8 was combined with a small amount of ginger
extract and 10 cc of sake. 230 g of a soup and 225 g
of creamy sweet corn were heated in a pot and seasoned
with salt and sake. Then 5 g of potato starch
dissolved in 200 cc of water was added thereto under
stirring. Slightly beaten albumen was added to the
mixture as prepared above and roughly mixed. The
resulting mixture was added to the heated material
and quickly stirred. When the albumen was cooked,
the heating was stopped.
Thus a Chinese corn soup wherein the taste of
the proteinous material of the present invention
matched with the flavor of corn was obtained.
Example 45: Preparation of baby food
30 g of the proteinous material as obtained in
Example 5, 50 g of a roughly drained grated radish,
6 cc of soy sauce, 6 cc of mirin and 70 cc of a soup
stock, which had been preliminarily prepared, were
steamed in a lidded pot on a relatively slow fire.
When the material came to boil, an egg may be dropped
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therein, if required, to thereby give a food of an
excellent appearance.
Thus an excellent baby food having the taste
of the proteinous material o~ the present invention
and a smooth texture was obtained.
Example 46: Preparation of well-cooked udon noodles
40 g of boiled udon noodles were washed with
running water to thereby make the surface nonsticky.
Then these noodles were quickly washed with hot water
and cut into small pieces. Separately, 10 g of
spinach was thoroughly boiled, drained and cut into
pieces. The boiled noodles were sufficiently cooked
in 100 cc of a soup stock and 30 g of the proteinous
material as obtained in Example 7 and the abovementioned
spinach were added thereto. The resulting mixture
was quickly cooked and seasoned with 5 cc of soy
sauce.
The well-cooked udon noodles thus obtained had
an excellent taste wherein the taste and smooth
texture of the proteinous material of the present
invention were fully achieved.
Example 47: Preparation of meat loaf
30 g of loaf bread, 50 g of the proteinous
material as obtained in Example 4, 300 g of minced
beef, 30 g of onion, 50 g of egg, 4.4 g of salt and
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a small amount of pepper and a synthetic flavouring were
mixed together and formed into a semicylindrical shape on
a moist cloth. Then the product was placed on an oil-
coated plate and 8 g of butter was placed thereon. The
material was roasted at 180C for 25 minutes while pouring
the exuding gravy thereon to thereby make the material
glossy.
~ Thus a meat loaf excellent in the appearance and taste
J, was Gbtained.
Example 48: Preparation of fish meat sausage
1000 g of frozen ground fish meat of Grade B was
ground with a silent cutter, while adding 700 g of the
proteinous material as obtained in Example 1, 200 g of
lard, ~00 g of gelatin, 70 g of common salt, 5 g of a
natural flavouring known by the Trade-mark POLYAMY WTM~ 300
g of corn starch, 2 g of a 1% solution of a dye known by
the generic name Red Colorant No. 106 and 0.8 g of a 1%
solution of a dye known by the generic name Yellow Colorant
I ~o. 5 were added thereto in a conventional manner under
120 stirring. After thoroughly stirring, the mixture was
subjected to a casing treatment in 80-g portions and
pasteurized in boiling water to thereby give fish meat
sausages.
These fish meat sausages had a smooth texture which
was never observed in conventional ones.
Example 49: Preparation of konnyaku
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.
70 g of the proteinous material as obtained in
Example 6 was added to 350 ml of water and thoroughly
stirred. lO g of konjak flour was added thereto while
slowly stirring. Then the mixture was covered and
allowed to stand for approximately one hour to thereby
sufficiently swell the konjak flour. Then the mixture
was vigorously stirred while maintaining the temperature
thereof at 70 to 80C to thereby sufficiently dissolve
the kon~ak flour. 25 cc of a 2.5% solution of
calcium hydroxide was added thereto and the mixture
was quickly stirred, poured into an appropriate
container and formed therein. When the formed mixture
was sufficiently solidified, it was taken out from
the container and heated in water at approximately
90C for 30 minutes or longer, i.e., leached, to
thereby give a konnyaku.
This product was tasty.
Example 50: Preparation of konnyaku
lO g of konjak flour was added to 350 ml of
water by portions while slowly stirring. Then the
mixture was covered and allowed to stand for
approximately one hour to thereby sufficiently swell
the konjak flour. Then the mixture was vigorously
stirred while maintaining the temperature thereof
at 70 to 80C to thereby sufficiently dissolve the
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- konjak flour. Then 70 g of the proteinous material
as obtained in Example 4 was added thereto and the
mixture was thoroughly homogenized. 25 cc of a 2.5
solution of calcium hydroxide was added thereto and
the mixture was quickly stirred, poured into an
appropriate container and rormed therein. When the
formed mixture was sufficiently solidified, it was
taken out of the container and heated in water at
approximately 90C for 30 minutes or longer, i.e.,
leached, to thereby give a konnyaku.
This product was tasty.
Example 51: Preparation of tofu-like food
To 100 g of separated soybean protein, 200 g
of refined rapeseed oil and 400 g of water were added
and thoroughly emulsified by mixing to thereby give
a curd-type product. To lO0 g of frozen ground
Alaska pollack meat, 100 g of the proteinous material
as obtained in Example 1 was added. Further 2 g of
common salt was added thereto and thoroughly mixed.
To the resulting mixture, the abovementioned curd-type
product was added and mixed. Further 50 g of albumen
and 100 g of water were added thereto and the obtained
mixture was homogenized. After degassing, the mixture
was introduced into a mold and aged at 85 to 90C
for 30 minutes to thereby give a tofu-like food.
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~: This tofu-like food was similar to a white
. .
kinugoshi-tofu and showed a good taste when taken
either in a cold or boiled state.
Example 52: Preparation of fried egg
To 100 g of whole eggs, 2 g of the proteinous
material as obtained in Example 4, 1 g of common salt,
20 g of water and 3 g of starch were added and
thoroughly stirred. The resulting mixture was treated
in a conventional manner to thereby give a fried egg.
This fried egg has a characteristic flavor which
was never observed in conventional ones and was
highly tasty compared with that containing no
proteinous material of the present invention.
Example 53: Preparation of Bavarian
10 g of a gelatin powder and 50 ml of water were
introduced into a pot and the gelatin powder was
allowed to swell for ten minutes. Then 60 g of sugar
and 30 g of yolk were added thereto and the mixture
was stirred. 200 ml of milk and 50 g of the proteinous
material as obtained in Example 4 were heated in
~nother pot and then slowly added to the gelatin
mixture while continuosuly stirring the mixture over
a slow fire. When the yolk was cooked, the heating
was stopped and an appropriate amount of vanilla
essence was added thereto. The mixture was cooled
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until it became somewhat viscous. Separately 80 g
of fresh cream and 10 g of sugar were gently beaten
in a cold bowl on an ince-water bath at 5C. When
the fresh cream was gradually hardened, the viscous
jelly as prepared above was added thereto and the
mixture was quickly stirred. Fresh salad oil was
applied onto a jelly mold to which the stirred
Bavarian was poured. After solidifying by cooling,
the Bavarian was taken out of the mold and placed
on a dish.
The Bavarian thus obtained was smooth and had
a mild and characteristic flavor. It was tasty
compared with those containing no proteinous material
of the present invention.
Example 54: Preparation of custard pudding
45 g of the proteinous material as obtained in
Example 9, 100 g of water and 10 g of sugar were
mixed together and heated to 60C. Separately 30 g
of whole eggs was mixed with 10 g of sugar in a bowl
and the resulting mixture was slowly added to the
heated mixture as described above under stirring.
A small amount of vanilla essence was added thereto
and the mixture was strained into a pudding mold
containing a small amount of caramel sauce~ Then
it was placed on an iron plate, to which hot water
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; was poured, and baked in an oven at 150C.
The custard pudding thus obtained was not coarse but
smooth and had a good taste.
Example 55: Preparation of cheese-like product
130 g of the proteinous material as obtained in
Example 9 was introduced into a mixer known by the Trade-
mark AGIHOMOMIXERTM (mfd. by Tokushukikako K.K.). Natural
cheese (25 g of a cheese known by the generic name Cheddar
cheese and 35 g of a cheese known by the generic name Gouda
cheese) ground with a mincer, 0.5 g of sodium polyphosphate
and 0.2 g of sodium pyrophosphate, which were employed for
accelerating melting, 0.4 g of a fungicide and a small
amount of cheese flavour were added thereto and the
resulting mixture was kneaded. The mixture was stirred at
80C and 35 mmHg and molten by heating to thereby give a
product in the form of a paste. This product was poured
into a mold and cooled to thereby give a product which had
a smooth texture and a touch similar to that of a
commercially available processed cheese.
Example 56: Preparation of hamburger steak
To 100 g of the proteinous material as obtained in
Example 6, 100 g of ground fish meat, 2 g of common salt
and 2 g of a flavouring were added. The resulting mixture
was kneaded and formed into a plate of 1 cm in thickness.
Then it was placed on a pan and
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~ 1 326397
;,,',.` .
steamed at a temperature of 85 to 90C. Then it was
slowly frozen in a refrigerator at -25C.
The frozen plate material was cut into strips
of 1 mm in width. Then these strips were further
cut into flakes with a silent cutter (mfd. by Yasui
Tekkosho K.K.) to thereby give scallop flakes.
Separately 1 g of common salt was added to 50 g
of ground fish meat and the mixture was stirred.
Then 50 g of the proteinous material as obtained in
Example 6, 20 g of water, 20 g of onion pieces, 20
g of bread crumbs and 1 g of pepper were added thereto
and thoroughly mixed.
30 g of the mixture thus obtained was blended
with 25 g of the scallop flakes as prepared above
and formed into a flat oval. Then this product was
beaten with both hands several times to thereby harden
the meat and adjust the shape. Subsequently it was
fried in a frying pan. Thus a hamburger steak-like
~ood having a good taste and a preferable eating
texture was obtained.
Example 57: Preparation of nugget
To 100 g of the proteinous material as obtained
in Example 1, 100 g of ground fish meat, 20 g of
thermally gelling soybean protein, 10 g of albumen
powder, 2 g of common salt and 2 g of a flavoring
:
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were added and the mixture was formed into a plate.
This material was steamed at 100C for 30 minutes,
cooled and slowly frozen in a refrigerator at -25C.
Then it was cut into fibers of 1 mm in width
with a cutter (mfd. by Kawamoto Seisakusho K.K.) and
then into flakes with a silent cutter (mfd. by Yasui
Tekkosho K.K.) to thereby give salmon flakes.
Separately 100 g of ground fish meat was blended
with 150 g of the proteinous material as obtained
in Example 1, 1 g of common salt, 2 g of a flavoring,
20 g of an onion paste and 2 g of pepper and
thoroughly mixed. To 20 g of the resulting mixture,
30 g of the salmon flakes as obtained above was added
and formed into a nugget. Then it was coated with
a powder and fried in oil at 180 to 190C to thereby
give a nugget-like food having a good taste and an
excellent eating texture.
Example 58: Preparation of nugget
To 100 g of the proteinous material as obtained
in Example 3, 20 g of thermally gelling soybean
protein, 5 g of albumen powder, and 10 g of
thermally gelling whey protein were added and the
mixture was formed into a plate. This material was
steamed at 100C for 30 minutes, cooled and slowly
~rozen in a refrigerator at -25C.
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~-Then it was cut into fibers of 1 mm in width
with a cutter (mfd. by Kawamoto Seisakusho K.K.) and
then into flakes with a silent cutter tmfd. by Yasui
Tekkosho K.K.) to thereby give short-necked clam
flakes.
Separately 100 g of the proteinous material as
;obtained in Example 3, 100 g of ground fish meat,
5 g of albumen powder, 2 g of common salt, 2 g of
a flavoring, 0.1 g of a short-necked clam flavor and
1 g of pepper were mixed together.
To 50 g of the resulting mixture, 50 g of the
short-necked clam flakes as obtained above was added
and formed into a nugget. Then it was coated with
a powder and fried in oil at 180 to 190C to thereby
give a nugget-like food having a good taste and an
excellent eating texture.
Example 59: Preparation of scallops-like food
100 g of the proteinous material as obtained
in Example 6, 100 g of the proteinous material as
obtained in Example 5, 50 g of thermally gelling
soybean protein, 10 g of albumen powder, 50 g of
thermally gelling whey protein, 2 g of common salt,
5 g of a flavoring and 0.2 g of a scallop flavor were
mixed together and the resulting mixture was formed
into a plate. This material was steamed at lOO~C
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for ten minutes, cooled and slowly frozen in a
refrigerator at -25C.
Then it was cut into fibers of 1 mm in width
with a cutter (mfd. by Kawamoto Seisakusho K.K.) to
thereby give a fibrous scallop-like product.
Separately, 100 g of the proteinous material
as obtained in Example 6, 100 g of ground fish meat,
2 g of common salt, 1 g of a scallop flavor and 5 g
of a flavoring were thoroughly mixed together.
The obtained mixture was placed on a cloth and
spread into a plate of 2 mm in thickness. The fibrous
scallop-like product was placed thereon and wrapped
therewith. Thus a wrapped-in type food of 3 cm in
diameter and 20 cm in length was obtained.
This product was steamed at 85 to 90C, cooled
and cut into pieces of 2 cm in length. Thus a
scallops-like food having a good taste, an appropriate
hardness and an excellent texture was obtained.
The following Examples will be given to illustrate
the application of sardines rich in fats as the
starting ~ish bodies.
Example 60
Sardine bodies, from which the internals, skins
and fins had been removed, were heated to 95C with
a steam for 30 minute~ and then coarsely ground with
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,`...::
~ a chopper (mfd. by Hanaki Selsakusho K.K.).
,, ~
- To the coarsely ground minced sardine meat thus
' obtained, twice as much as the sardine meat of water
at 50~C was added. The mixture was slowly poured
s into the inlet of a decanter (mfd. by Tomoe Kogyo
K.K.) at a flow rate of 2.0 t/hr to thereby s,eparate
most of the fats. The flakes thus obtained contained
56~ by weight of moisture and not more than 3% by
weight of the fats.
lOOn the other hand, the separated mixture of fish
oil and fish extract was continuously centrifuged
to thereby further divide the same into fish oil,
fish e~tract and a cake.
The flakes and ~e cake were introduced into
a mixing tank (mfd. by Satake Seisakusho K.K.).
Then the fish extract was added thereto in such an
amount as to give a moisture content of 80% by weight
and the resulting mixture was stirred.
The mixture was fed into a mass colloider (mfd.
by Masuko Seisakusho K.K.; a fine-grinding device)
via a screw pump and finely ground therewith twice
to thereby adjust the particle size, in particular,
that of fish bones to 80 ~ or less.
The finely ground fish meat containing bones
was introduced into an enzymatic decomposition tank
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(mfd. by Stefan) and vitamin E was added thereto in
such an amount as to give a concentration of 500 ppm
~ based on the fat component in the aimed final product.
'; The mixture was stirred at a low rate while elavating
s the temperature thereof to 50C by running warm water
at 80C through the jac~et. When this temperature
reached 50C, the temperature of the water running
through the jacket was adjusted to 50C and 0.05~
of a proteinase AMANO ATM (mfd. by Amano Pharmaceutical
Co., Ltd.) dissolved in a small amount of distilled
water was added to the mi:cture. After the completion
of the addition, the mixture was stirred at a hiqh
rate and maintained for 30 minutes. Then the
temperature of the material was rapidly elevated to-
75C by running warm water at 80C through the jacket
to thereby inactivate the enzyme.
The obtained product was in the form of a paste
containing 80% by weight of moisture and not more
than 2~ by weight of fats. Water-soluble proteins
contained therein amounted to 32~ by weight based
on the total proteins contained therein. Peptides
of 40,000 to 70,000 in molecualr weight amounted to
85% by weight ba~ed on the total peptides except
water-soluble ones and amino acids.
This product was pasteurized with an ON-REITERTM
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(mfd. by Sakura Seisakusho K.K.) at 100C for ten
minutes. The general bacterial count thereof was
. not more than 300 cells/g.
After the pasteurization, the product was pac.~ed
in 5-kg portions with a packing machine and frozen
and stored in a refrigerator at -30C.
Separately, the pasteurized product was dried
with a drum dryer at 70C and powdered to thereby
give a powdery product.
lo E:cample 6L
Flakes containing 55% by weight of moisture
and 2.5~ by weight of fats, which was obtained by
the same procedure as the one described in Example
60 by using a dacanter, was introduced into an
enzymatic decomposition tank similar to that of
Example 60. Then it was stirred at a low rate while
elevating the temperature thereof to 50C by running
warm water at 80C thorough the jacket. When the
temperature of the material reached 50C, the
temperature of the warm water running through the
jacket was adjusted to 50C. Then 0.05% by weight
portions of proteinases AMANO ATM and PROTIN AC-lOTM
(mfd. by Daiwa Kasei K.K.), each dissolved in a
small amount of distilled water, were added to the
mixture. Further vitamin E was added thereto in
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such an amount as to give a concentration of 500 ppm
based on the fat component of the aimed final product.
After the completion of the addition, the mixture
5, was stirred at a high rate and maintained for 30
minutes. Then the temperature of the material was
rapidly elevated to 75C by running warm water at
80C through the jacket to thereby inactivate the
enzymes.
This material was fed into a mass colloider via
a screw pump and finely ground therewith twice to
thereby adjust the particle size, in particular, that
of the fish bones to 80 ~ or less.
Water-soluble proteins contained in the obtained
product amounted to 38% by weight based on the total
proteins contained therein. Peptides of 40,000 to
70,000 in molecular weight amounted to 73% by weight
based on the total peptides except water-soluble ones
and amino acids.
This product was pasteurized with an On-reiter
at 100C for ten minutes. The general bacterial
count thereof was not more than 300 cells/g.
After the pasteurization, the product was packed
with a packing machine in 5-kg portions and frozen
and stored in a refrigerator at -30C.
Separately the pasteurized product was spray-dried
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.
by blowing a hot air stream at 180C from a spray
dryer thereto to thereby give a powdery product of
a moisture content of 4~ by weight.
Example 62
Flakes containing 60% by weight of moisture and
2% by weight of fats, which were obtained by the same
procedure as the one described in Example 60 by using
a dacanter, were introduced into a mixing tank.
Then water was added thereto in such an amount as
to give a moisture content of 80% by weight. The
resulting mixutre was mixed. The mixture was then
i fed into a mass colloider via a screw pump and finely
ground therewith twice to thereby adjust a particle
size, in particular, that of the fish bones to 80
or less.
Separately, a lactic acid bacterium (Stre~tococcus
lactis) was inoculated into a sterilized 10% by
weight aqueous solution of skim milk and cultrued
at 37C for 24 hours to thereby give a starter.
The finely ground mixture of fish meat with
fish bones was introduced into an enzymatic decompo-
sition tank, similar to that of Example 60. Then
it was stirred at a low rate, while running warm water
through the jacket to thereby elevate the temperature
of the material to 35C. When the temperature
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, . . .
reached 35C, the temperature of the warm water
~`~ running through the jac.~et was adjusted to 35C.
Then 0.03% ~y weight of a proteinase AMANO ATM
- dissolved ln a small amount of distilled water and
10% by weight of the above lactic acid bacterium
starter were added to the mixture. After the completion
of the addition, the mixture was stirred at a low
rate for ten minutes and then allowed to stand for
eight hours, thus simultaneousl~ fermenting the same
and treating the same with the enzyme.
This product was pasteurized with an ~N-REITE~TM
at 100C for ten minutes. The general bacterial
count thereof was not more than 300 cells/g.
Water-solu~le proteins contained in the product
amounted to 32% ~y weiqht based on the total proteins
contained therein. Peptides of 40,000 to 70,000 in
molecualr weight amounted to 60% by weight based on
the total peptides except water-soluble ones and
amino acids.
After the pasteurization, the product was pac~ed
in 5-kg portions with a packing machine and frozen
and stored in a refrigerator at -30C
Example 63
Sardine bodies, from which the internals, skins
and heads had been removed, were treated with a chopper
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:
(mfd. by Hanaki Seisakusho K.K.) twice to thereby
give a minced meat.
To one part by weight of the coarsely ground
sardine mince, two parts by weight of warm water at
45C was added. The resulting mixture was slowly
poured into the inlet of a decanter (mfd. by Tomoe
Kogyo K.R.) at a flow rate of 2.0 t/hr to thereby
separate most of the fats. Thus flakes containing
55% by weight of moisture and not more than 3% by
weight of the fats were obtained.
On the other hand, the separated mixture of fish
oil with a fish extract was treated with a continuous
centrifuge (mfd. by De Laval) to thereby divide the
same into the fish oil, the fish extract and a cake.
The flakes and the cake were treated in the same
manner as the one described in Example 60.
Example 64
Sardine bodies, from which the internals had
been rem~ved, were treated with a chopper (mfd. by
Hanaki Seisakusho) twice to thereby give a minced
meat.
To one part by weight of the coarsely ground
sardine mince, three parts by weight of warm water
at 37C was added. The resulting mixture was slowly
poured into the inlet of a decanter (mfd. by Tomoe
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Kogyo K.K.) at a flow rate of 1.5 t/hr to thereby
separate the fats. After repeating this procedure
twice, flakes containing 53% by weight of moisture
and not more than 2~ by weight of the fats were
obtained.
On the other hand, the separated mixture of
fish oil with a fish extract was treated with a
continuous centrifuge (mfd. by De Laval) to thereby
divide the same into the fish oil, the fish extract
and a cake.
The flakes and the cake were treated in the same
manner as the one described in Example 61.
Example 65
Sardine bodies, from which the internals, skins
and heads had been removed, were coarsely ground with
a chopper (mfd. by Hanaki Seisakusho K.K.J.
To the coarsely ground sardine mince, the same
weight of warm water at 40C was added. The resulting
mixture was slowly poured into the inlet of a decanter
(mfd. by Tomoe Kogyo K.K.) at a flow rate of 1.5 t/hr
to thereby separate most of the fats. After repeating
this procedure twice, flakes containing 55% by weight
of moisture and not more than 1% by weight of the
fats were obtained.
These flakes were introduced into a double-wall
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~; . : ~ . . . . ..
1 326397
,~
` mixing tank provided with a stirrer (mfd. by Satake
.`:
~ Seisakusho K.X.) and water was added thereto in such
,, .
an amount as to give a moisture content of 80% by
f weight. The resulting mixture was stirred.
Then the temperature of the bone-containing
sardine meat was eLevated to 50C by running, warm
water at 50C between the walls. 0.05~ by weight
of a proteinase AMANO ATM (mfd. by Amano Pharmaceutical
Co., Ltd.) dissolved in a small amount of distilled
water was added thereto. Further vitamins E and C
were added thereto in such amounts as to give
concentrations of 500 ppm and 200 ppm, respectively,
based on the fat component in the aimed final product.
The obtained mixture was fed into a mass colloider
(mfd. by Masuko Seisakusho K.K.; a fine-grindinq
device) via a screw pump and finely ground therewith
twice to thereby adjust the particle size, in
particular, that of the fish bones, to 80 ~ or less.
During this period, the temperature of the material
was maintained at 50 to 55C. 30 minutes were taken
from the addition of the enzymes to the completion
of this treatment.
The obtained product was in the form of a paste
containing 80% by weight of moisture and not more
than 1% by weight of fats. Water-soluble proteins
..
. , - .
:.::~ . , . . . ~
- . . .
' ` 1 3263q7
:`:
:;:
~ contained in the product amounted to 30% by weight
; based on the total proteins contained therein.
.. :, .
~` Peptides of 40,000 to 70,000 in molecular weight
amounted to 70~ by weight based on the total peptides
except water-soluble ones and amino acids.
This product was immediately heated with an
-REITERTM (~fd.by Sakura Seisakusho K.K.) at 100C
for ten minutes, thus simultaneously inactivating
, the enzyme and pasteurizing the product. The
pasteurized product showed a general bacterial count
not more than 300 cells/g.
After the pasteurization, the product was packed
with a packing machine in 5-kg portions and frozen
and stored in a refrigerator at -30C.
Separately, the pasteurized product was dried
with a drum dryer at 70JC and finely ground to thereby
I give a powdery product.
Example 66
Sardine bodies, from which the internals and
heads had been removed, were opened, thoroughly washed
and coarsely ground with a chopper (mfd. by Hanaki
Seisakusho K.K.),
f To the coarsely ground sardine mince, thrice
as much warm water at 40C was added. The resulting
mixture was slowly poured into the inlet of a decanter
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1 326397
(mfd. by Tomoe Kogyo K.K.) at a flow rate of 1.7
" . ~
t/hr to thereby separate most of the fats. After
repeating this procedure twice, flakes containing
56% by weight of moisture and not more than 1~ by
weight of the fats were obtained.
These flakes were introducfPd into a double-wall
mixing tank provided with a stirrer (mfd. by Satake
Seisakusho K.K.J. Then 5~ by weight of a coculture
medium of lactic acid bacteria (Stre~tococcus lact1s
and Stre~tococcus cremoris), which had been cultured
in a skim milk medium, and 1% by weight of skim milk
were added thereto. Simultaneously vitamins E and
C were added thereto in such amounts as to give
concentrations of 500 ppm and 200 ppm, respectively,
based on the fat component of the aimed final product.
Further water was added thereto in such an amount
as to give a moisture content of the resulting mixture
of 80% by weight.
~ hen the temperature of the bone-containing
sardine meat was elevated to 40C by running warm
water at 40C between the walls.
The obtained mixture was fed into a mass colloider
via a screw pump and finely ground therewith twice
to thereby adjust the particle size, in particular,
that of the fish bones, to 80 ~ or less.
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Water-soluble proteins contained in the product
amounted to 30~ by weight based on the total proteins
contained therein. Peptides of 40,000 to 70,000 in
molecular weight amounted to 50~ by weight based on
the total peptides except water-soluble ones and
amino acids. Thls product comprised 80% by weight
of moisture and not more than 1% by weight of fats.
It showed no sardine odor and smelled good.
This product was immediately heated with an
On-reiter (mfd, by Sakura Seisakusho K.X.) at 100C
for ten minutes, thus simultaneously inactivating
the enzyme and pasteurizing the product. The
pasteurized product showed a general bacterial count
not more than 300 cells/g.
After the pasteurization, the product was packed
with a packing machine in 5-kg portions and frozen
and stored in a refrigerator at -30C.
Separately, the pasteurized product was dried
with a drum dryer at 70C and finely ground to thereby
give a powdery product.
Example 67
Sardine bodies, from which the internals, skins
and heads had been removed, were thoroughly washed
and then coarsely ground with a chopper.
To one part by weight of the coarsely ground
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~:
., -
sardine minced meat containing the bones, three parts
' by weight of water at ambient temperature was added,
The resulting mixt~re was slowly poured into the
inlet of a decanter (mfd. by Tomoe Kogyo K.K.) at --
a flow rate of 1.5 t/hr to thereby se~arate most of
the fats. After repeating this procedure twice,
' flakes containing 54~ by weight of moisture and not
', more than 1~ by weight of the fats were ob.tained.
These flakes were introduced into a double-wall
mi:cinq tank provided with a stirrer (mfd. by Satake
Seisakusho K.K.) and vitamins E and C were added
, thereto in such amounts as to give concentrations
of 500 ppm and 200 ppm, respectively, based on the
,, fat component of the aimed final product. Then the
'I 15 temperature of the mi~ture was elevated to 40C by
i running warm water at 40C between th'e walls. 5% by
weight of a lactic acid bacterium (Stre~tococcus
cremoris), which had been preliminarily cultured in
a skim milk medium, was immediately added thereto
together with 0.03% by weight of a proteinase A~O ATM
i (mfd. by Amano Pharmaceutical Co., Ltd.) dissolved
in a small amount of water. The resulting mixture
3 was stirred well,and warm water at 40~C was added
thereto to thereby adjust the moisture content of
the mixture to ~0% by weight.
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1 326397
.,-
., .
After mi.Ying, the obtained mi~ture was fed intoa mass colloider via a screw pump and finely ground
i therewith twice to thereby adjust the particle size,
in aprticular, that of the fish bones, to 80 ~ or
less.
The obtained product was in the form o~, a paste
which had no sardine odor but smelled good and
contained 80% by weight or moisture and not more than
1~ by weight of the fats. Water-soluble proteins
contained in the product amounted to 32~ by weight
based on the total proteins contained therein.
Peptides of 40,000 to 70,000 in molecualr weight
amounted to 65~ by weight based on the total peptides
e~cept water-soluble ones and amino acids.
This product was immediately heated with an
ON-REI~TM at 100C for ten minutes, thus simultaneously
inactivating the enzyme and pasteurizing the product.
The pasteurized product showed a general bacterial
count not more than 300 cells/g.
After the pasteurization, the product was packed
with a packing machine in 5-kg portions and frozen
and stored in a refrigerator at -30C.
Separately, the pasteurized product was dried
with a drum dryer at 70C and finely ground to thereby
give a powdery product.
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'..; ' '
Example 68: Preparation of sardine slice product
600 g of the proteinous material in the form
:,
of a pale green paste as obtained in Example 60, 50 g
of soybean protein powder, 20 g of powdery gelatin,
100 g of sodium caseinate, 250 g of refined soybean
oil, 20 g of sodium tartrate, 6 g of gum xanthan,
10 g of common salt, 1 g of sodium glutamate, 1 g
of pepper and 3.0 g of a flavoring were introduced
into an emulsifylng pot (mfd. by Ohe Seisakusho K.K.)
and stirred therein at a low rate while evacuating
and directly lnjecting a steam into the jacket and
into the pot. when the internal temperature reached
50C, the mixture was stirred at a high rate and the
injection of the steam into the pot was ceased. Then
the stirring at a high rate was continued until the
internal temperature reached 80C. When the internal
temperature reached 80C, the injection of the steam
into the jacket and the evacuation were ceased. Then
the lid of the emulsifying pot was removed and the
molten contents were transferred to a stainless bucket.
The product was placed in the form of a bar on
a wrapping film while it was hot and covered with
the wrapping film. Then it was spread to form a plate
of 2 mm in thickness and then the wrapping film was
cut into squares and folded. The material was cooled
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;: . : ~ .. : :- :
``~ 1 32~3q7
in a refrigerator to thereby give a sardine slice
v product in the form similar to a sliced cheese.
When used in, for example, sandwich this
; sardine slice product of carton type showed a sardine
taste and a smooth and nice eating texture.
Example 69: Preparation of sardine bar produ~ct
500 g of the proteinous material in the form
of a pale green paste as obtained in E.Yample 61, 100 g
of ground codfish meat, 20 g of soybean protein, 10 g
of ~,/he~ protein, 10 g of albumen powder and 2 g of
common salt were thoroughly kneaded together in a
`' ROBOT COUPETM (mfd. by Robot Coupe) Then the kneaded
material was extruded from a nozzle having a gauzy tip
into boiling water and solidified to thereby give a
fibrous composition. On the other hand, 500 g of
the proteinous material in the form of a pale green
paste as obtained in Example 62, 200 g of ground
I codfish meat, 2 g of common salt and 2 g of a flavoring
¦ were kneaded with a ROBOT COUPETM (mfd. by Robot Coupe)
at a temperature of the material not higher than 10C.
The obtained mixture was spread onto a moist cloth ~ -
in a thickness of approximately 3 mm. The fibrous
composition as prepared above was placed thereon and
wrapped therewith. Thus a product in the form of
a bar containing the fibrous composition as the core
A
!
` 1 32639
. ~ '
was obtained. Then the product on the cloth was
steamed as such at the boiling temperature for
approximately 30 minutes. After the completion of
the steaming, a sardine bar product having an excellent
sardine taste and containing 45 to 70% of sardine
was obtained. This product was not coarse but smooth.
Example 70: Preparation of drink
100 g of the proteinous material as obtained in
Example 62 was introduced into a beaker and 300 g
. .
of water, 15 g of sucrose and 1 g of gum xanthan were
added thereto. The resulting mixture was mixed with
a homomixer and pasteurized at 145C for three seconds.
Then it was cooled to 10C and an appropriate amount
of milk flavor was added thereto to thereby give a
drink. This drink had an appearance similar to that
of milk and a milky taste.
Example 71: Preparation of drink
100 g of the proteinous material as obtained in
Example 62 was introduced into a beaker and 300 g of
water, 15 g of sucrose and 2 g of gum xanthan were
added thereto. The resulting mixture was mixed with
a homomixer and 200 g of milk was further added
thereto to thereby give a drink. This drink had an
excellent taste simllar to that of milk.
Example 72: Preparation of drink
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. : , ` . ' : , . '
'' : , ' , . ~
,: . , .
- 1 326397
,-~
- 100 g of the proteinous material as obtained
- in Example 60 was introduced into a beaker and 360 g
of water, 40 g of a fructose/gluose solution, 0.5 g
of gum xanthan and 3 g of CMC were added thereto.
After homogenizing the resulting mixture, 200 g of
a vegetable juice was further added thereto to thereby
give a drink. This drink had a good taste.
Example 73: Preparation ofi cake
To 175 g of soft wheat flour, a small spoonful
of cinnamon, a small spoonful of sodium bicarbonate,
a 1/4 small spoonful of salt and two small spoonfuls
of baking powder were added and mixed. Separately,
150 cc of salad oil and 140 g of sugar were thoroughly
beaten in a bowl with a beater. Then two eggs and
140 g of the proteinous material as obtained in
Example 63 were added thereto and the resulting
mixture was thoroughly mixed. The former mixture
was combined with the latter one and mixed to thereby
give a cake dough. This dough was poured into an
oil-coated and powdered mold and baked in an oven
an 160C for 40 to 60 minutes to thereby give a cake.
This cake had an excellent appearance, a nice
smell and a good taste.
Example 74: Preparation ofi crepe
To 350 cc of milk, a large spoonful of sugar
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-. 1 3263q7
and 30 g of butter were added and the resulting
mixture was heated to 50 to 60C. Separately, two
eggs, 100 g of soft wheat flour and 50 g of the
proteinous material as obtained in Example 60 were
thoroughly mixed together. To the resulting mixture,
the former one was added by portions and mixed. Then
the obtained mixture was strained and allowed to
stand for 30 to 60 minutes with covering with a
strongly squeezed moist cloth.- Then it was fried in
a frying pan to thereby give a crepe.
This crepe had an excellent appearance, a charac-
teristic flavor, a nice smell and a good taste.
Example 75: Preparation of Chinese karinto
(fried dough cake)
To 50 g of the proteinous material as obtained
in Example 64, two large spoonfuls of sugar, a small
spoonful of salad oil and 50 cc of warm water were
added and the mixture was thoroughly mixed. Then
100 g of soft wheat flour was added thereto and the
resulting mixture was thoroughly kneaded and allowed
to stand for approximately 30 minutes with covering
with a strongly squeezed moist cloth to thereby give
a dough. This dough was spread with a roll pin in
a thickness of 5 mm and cut into strips of 8 mm in
width and 15 cm in legnth. Two strips were twisted
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together and fried in oil at 170C for four to five
minutes to thereby give a Chinese karinto.
This Chinese karinto had an excellent appearance,
a nice smell and a good taste.
Example 76: Preparation of cheese stick
250 g of sieved hard wheat flour was introduced
into a bowl. 25 g of grated cheese (processed cheese)
was added thereto and the resulting mixture was
thoroughly kneaded. Then a cavity was formed at the
center of the kneaded mixture and 13 g of live yeast
dissolved in 50 cc of warm water, a solution of a
large spoonful of sugar and a small spoonful of salt
in 50 cc of warm water and 50 g of the proteinous
material as obtained in Example 60 were introduced -
therein. The obtained mixture was kneaded and 25 g
of butter and 25 g of shortening were finally added
thereto. Then the mixture was fermented at 30C for
40 to 60 minutes, degassed and spread to form a
rectangle (10 cm x 25 cm). Then it was equally divided
into 10 to 12 portions with a skepper, allowed to
stand for lS minutes and formed into thin sticks.
Each stick was folded in two and twisted. These
sticks were placed on an oven plate, fermented at
36 to 38C for 40 minutes and then baked in an oven
at 190C for lS to 20 minutes to thereby give cheese
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:`
sticks.
These cheese sticks had an excellent appearance,
a highly preferable flavor and a good taste.
Example 77: Preparation of pie
100 g of butter was rounded into thumb-sized pieces
and gently mixed with 100 g of wheat flour. 1.5 g
of common salt and 30 g of the proteinous material
~' as obtained in Example 62 were dispersed in cold water
~ and the resulting dispersion was poured onto the above
;; mixture by portions to thereby form a dough. Then
the dough was covered with a strongly squeezed moist
cloth and allowed to stand for five minutes.
Subsequently the dough was spread into a rectangle
with a roll pin while using a coating powder and then
~i folded in three. After repeating this procedure
', twice, the dough was covered with a strongly squeezed
moist cloth and allowed to stand for a whilq. Then
the dough was cut into pieces (5 cm x 5 cm) and baked
4 at 200C to thereby give a pie.
This pie had an excellent appearance, a charac-
teristic flavor and a good taste.
Example 78: Preparation of spread
To 120 g of the proteinous material as obtained
in Example 60, 2 g of sodium caseinate, 8 g of common
salt, 10 g of mustard, 20 g of grated onion and a
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small amount of pepper were added and the resulting
mixture was thoroughly stirred. Then 100 ml of
safflower oil was added thereto under stirring and
the resulting mixture was roughly emulsified.
Subsequently the mixutre was stirred with a homomixer
(mfd. by Nippon Kakoki K.K.) to thereby give an
emulsified composition in the form of a spread.
When applied on bread, this product was highly
spreadable and tasty.
Example 79: Preparation of emulsified fat for both
topping and kneading with wheat flour
To 100 g of the proteinous material as obtained
in Example 61, 60 g of salad oil was slowly added
under stirring. The resulting mixture was emulsified
, with a homomixer to thereby give an emulsified fat
i composition.
This emulsified fat composition was applied to
the surface of a cookie or a bun prior to the baking.
After the baking the cookie or bun showed an excellent
gloss, a good color of baking and a nice taste.
Separately 10 g of the emulsified fat composition
as obtained above and 1 g of common salt dissolved
in 40 cc of hot water were added to 100 g of wheat
flour. The resulting mixture was thoroughly kneaded
i and wrapped with a moist cloth. After allowing to
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.,
stand for 30 minutes, a gyoza coating was prepared
therefrom. Then gyozas were prepared by using the
same. The gyozas thus obtained had an excellent
color of baking and a good taste.
Example 80: Preparation of arare
500 g of nonglutinous rice was washed with water,
immersed in water over day and night and then steamed.
50 g of the proteinous material as obtained in Example
63 was added thereto and the mixture was kneaded with
a mixer to thereby give a dough. Then this dough
was spread in a thickness of 4 cm in a mold and dried.
It was cut into squares, dried again and roasted to
thereby give arares.
These arares had an excellent appearance, a ~ice
flavor and a good taste.
Example 81: Preparation of udon noodles
To 100 ml of water, a small spoonful (5 g) of
common salt and 60 g of the proteinous material as
obtained in Example 60 were added and the mixture
was thoroughly mixed. The mixture was added by
portions onto 300 g of sieved semihard wheat flour
and strongly kneaded. Then the obtained mixture was
rounded, covered with a moist cloth and allowed to
stand for approximately two hours. Subsequently it
was spread by using a coating powder and cut into
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.
strips to thereby give a hand-made udon-like product.
These udon noodles were boiled in a sufficient amount
of water and washed with water to thereby give udon
; noodles of a smooth texture.
The dried noodles obtained by drying these udon
noodles similarly showed a good taste when boiled.
Example 82: Preparation of gnocchis
, 210 ml of milk and 50 g of butter were introduced
into a pot and heated. When the mixture came to boil,
150 g of well-sieved soft wheat flour was added thereto
at once. The mixture was quickly stirred with a wood
pastula. When a glossy lump was ~ormed, the heating
was ceased and 80 g of the proteinous material as
obtained in Example 61 and three eggs (150 g) were
t added thereto. 1 g of nutmeg, 20 g of grated cheese
and a small amount of common salt were further added
thereto and the mixture was kneaded. The obtained
~' dough was introduced into a squeezing bag provided
with a round cap (1 cm).
~, The dough was squeezed from the bag into boiling
water containing a small amount of common salt to
give a length of 3 cm and boiled therein for eight
minutes. When the squeezed products came to the
sur~ace, they were taken and strained. Then they
were fried with butter in a frying pan and seasoned
., .
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,
i.
with salt, pepper and cheese powder. Thus tasty
. gnocchis were obtained.
, Separately, the squeezed dough was fried in oil
and seasoned with salt, pepper and cheese powder.
This product was also tasty.
Example 83: Preparation of batter for fried food
1) After removing the calyces, three eggplants
were cut lengthwise and further cut into sticks of
1 cm in length. These sticks were leached with water.
2) Seeds were removed from 300 g of a pumpkin
with a spoon. Then the pumpkin was nonuniformly
peeled and cut into sticks of 1 cm square similar
to the eggplants.
3) lO0 g of kidney beans were stringed and
cut into two, if too long.
4) After wipeing off the moisture, the materials
of 1) to 3) were slightly seasoned with salt and
pepper.
5) An egg, salt, olive oil and water were mixed
in a bowl. 175 g of wheat flour was sieved therein
and 25 g of the proteinous material as obtained in
Example 60 was further added thereto. After gentle
mixing, a batter was obtained.
6) A frying oil was heated to a moderate
temperature and each material of 4) coated with the
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1 326397
batter of 5) was fried therein until the core material
~, was cooked and the fried food was crispy.
`- Thus Italianate fried vegetables which were
superior in the taste, flavor and texture to conven-
tional ones were obtained.
Example 84: Preparation of sauce veloute
30 g of butter was molten in a pot and 35 g of
soft wheat flour was added thereto and quickly stirred.
The flour was thus fried until it was slightly colored.
Then 80 g of the proteinous material as obtained in
Example 61 dissolved in S00 cc of water was slowly
added thereto and the obtained mixture was homogenized
by quickly stirring. 2 g of salt, an appropriate
amount of pepper and a laurel leaf were added thereto
and the resulting mixture was cooked on a slow fire
for 30 to 35 minutes under stirring.
Thus a tasty sauce veloute having a characteristic
flavor was obtained.
Example 85: Preparation of sauce tartar
To 75 g of mayonnaise, 75 g of the proteinous
material as obtained in Example 60 was added. Further
a half of a completely boiled egg, lO g of onion,
lO g of pickled cucumber and 2.5 g of parsely, each
cut into small pieces, and a small amount of mustard
' paste were added thereto. The mixture thus obtained
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; was homogenized.
-~ Thus a tasty sauce tartar having a characteristic
:
flavor was obtained.
Various tasty sauces each having a characteristic
flavor may be prepared by using mayonnaise and the
proteinous material as obtained in Example 60 in a
similar manner to the one as described above.
Example 86: Preparation of gravy for roasted meat
To 100 ml of soy sauce, 20 g of the proteinous
material as obtained in Example 62, 35 ml of mirin,
23 g of sugar, 2 g of sodium glutamate, 4 g of a
composite flavoring, 0.3 g of pepper, 3.5 g of onion
paste, lS g of garlic puree and 30 cc of warm water
were added and the obtained mixture was homogenized.
Then 4 g of soybean oil was added thereto and the
mixture was mixed with a homomixer.
Thus a gravy which had an excellent flavor and
was highly suitable for, e.g., roasted meat was
obtained.
Example 87: Preparation of cooking food material
80 parts by weight of the proteinous material
as obtained in Example 61 was blended with 20 parts
by weight of wheat flour and a small amount of a
flavoring. The resulting mixture was homogenized
by kneading to thereby give a dough. This dough was
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allowed to stand for a while and then treated in
the following manners.
(a) Dumplings were formed from the dough and
introduced into boiling water.
(b) Dumplinss were formed, spread flat and
baked.
(c) Dumplings were formed, spread flat, coated
with bread crumbs and fried in oil.
(d) Dumplings were formed and spread flat and
vegetable fillings were wrapped therewith. The
obtained material was steamed.
(e) The dough was formed into a croquette-like
shape and fried in oil at a moderate temperature until
it was scorched.
Each cooked food thus obtained had a characteristic
flavor and texture and a good taste, compared with
conventional ones.
Example 88: Preparation of mousse
200 g of frozen and ground Alaska pollack meat
(SA) and 100 g of water were ground together with
a silent cutter while adding 6 g of common salt
thereto. Five minutes thereafter, 400 g of the
proteinous material as obtained in Example 63, 50 g
of albumen, 200 cc of fresh cream and 120 g of boiled
and drained spinach were added thereto and the obtained
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mixture was homogenized by kneading. The mixture
was introduced into a mold and steamed as such in -
an oven at 200C for 20 minutes to thereby give 930
g of a mousse.
The obtained mousse was taken by way of trial
by ten panelists together with sauce Americane. As
a result, the appearance, texture and taste of the
product were highly evaluated.
Example 89: Preparation of cream soup
30 g of butter was molten in a pot and 50 g of
onion pieces were fried therewith. 40 g of wheat
flour was added thereto and the frying was continued
for additional two to three minutes. Then lS0 g of
the proteinous material as obtained in Example 61
dissolved in 1000 cc of water was added thereto.
When the obtained mixture came to boil, the mixture
was cooked on a slow fire for 30 to 40 minutes. The
material thus obtained, which was to be used as a
base, was diluted with 200 cc of water and seasoned
with a small amount of salt, a small amount of pepper
and 100 cc of fresh cream.
Thus a tasty cream soup having a characteristic
flavor was obtained.
Example 90: Preparation of egg soup
400 cc of a soup stock was introduced into a
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pot, cooked over a fire and seasoned with 6 cc of
soy sauce and a small amount of salt. When 3 g of
potato starch dissolved in 10 cc of water became
somewhat viscous, 20 g of the proteinous material
as obtained in Example 60 and 50 g of a fresh egg
were thoroughly mixed together and added to the above
soup through a holed spatula. When the mixture came
to boil, the heating was immediately ceased.
Thus an egg soup having an excellent flavor
wherein the taste of the proteinous material of the
present invention matched well the taste of the egg
was obtained.
Example 91: Preparation of gruel
150 cc of water or a soup stock was introduced
into a pot and boiled. Then 50 g of cooked rice was
quickly washed with hot water and added thereto.
Then the mixture was cooked and a small amount of
common salt and 30 g of the proteinous material as
obtained in Example 63 were added thereto during the
cooking. The heating was continued until the gruel
contained no 90Up. The gruel may be seasoned with
90y sauce or miso, if desired.
Thus a highly tasty gruel having the taste and
viscosity of the proteinous material of the present
invention was obtained.
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Example 92: Preparation of hamburger steak
12 g of loaf bread was finely divided and mixed
with 15 g of the proteinous material as obtained in
Example 60. To the obtained mixture, 70 g of minced
beef, 30 g of fried onion pieces, 12 g of egg, 1.2 g
of salt, a small amount of pepper and a small amount
of a synthetic flavoring were added. After thoroughly
mixing, the obtained material was formed into an
oval and beaten with the right hand onto the left
hand several times to thereby harden the meat. After
adjusting the shape, the material was fried in a
frying pan.
The hamburger steak thus obtained had an excellent
appearance and a good taste.
Example 93: Preparation of hamburger steak
To 100 g of the proteinous material as obtained
in Example 60, 100 g of ground fish meat, 2 g of
common salt and 2 g of a flavoring were added. The
resulting mixture was kneaded and formed into a plate
of 1 cm in thickness. Then it was placed on a pan
and steamed at a temperature of the material of 85
to 90C. Then it was slowly frozen in a refrigerator
at -25C. The frozen plate was treated with a block
cutter ~mfd. by Hanaki Seisakusho K.K.) and then
with a silent cutter (mfd. by Yasui Tekkosho X.X.)
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to thereby give sardine flakes.
Separately, 50 g of ground fish meat, 1 g of
common salt, 50 g of the proteinous material as
obtained in Example 60, 20 g of water, 50 g of onion
pieces, 20 g of bread crumbs and 1 g of pepper were
thoroughly blended together.
To the mixture thus obtained, 25 g of the sardine
flàkes were added and the resulting mixture was formed
into an oval. The oval material was beaten with
both hands several times to thereby harden the meat,
adjusted the shape and fried in a frying pan. The
hamburger steak-like food thus obtained had an
excellent flavor and an appropriate hardness.
Example 94: Preparation of kamaboko-like food
80 parts of frozen ground fish meat was agitated
and milled at a temperature of the material of
approximately -5 to -6C and two parts of common
salt was added thereto at approximately 1C. 20 parts
of the proteinous material as obtained in Example
62, ten parts of starch, two parts of a flavoring,
ten parts of frozen albumen, five parts of sugar,
five parts of mirin and five parts of water were added
thereto while continuing the stirring.
An appropriate amount of the mixture thus
obtained was placed on a kamaboko-plate, introduced
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into a retainer, allowed to stand at 40C for 40
minutes to thereby effect gelation, steamed at 98C
for 40 to 70 minutes and then cooled.
Thus a tasty kamaboko having a soft texture
different from those of conventional ones was obtained.
Example 95: Preparation of tofu
lO0 g of the proteinous material as obtained
in Example 60 was added to 500 ml of water and
thoroughly mixed. 65 g of a soybean milk powder was
added to the above mixture by portions. The obtained
mixture was heated under stirring while avoiding
scorching. After maintaining the temperature of the
mixture at 80 to 95C for several minutes, the heating
was stopped. Then a solidifier (a gluconolactone
preparation) was added thereto and stirred. The
resulting material was guickly poured into an
appropriate container and formed. When the formed
material was sufficiently solidified, it was taken
out of the continaer and leached with water. Thus
a tofu was obtained.
This tofu was tasty.
Example 96: Preparation of Western style chawanmushi
To 100 g of eggs, 200 g of fresh cream, 50 ml
of white wine, lO g of sugar and a small amount of
garlic were added. The resulting mixture was stirred
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without foaming. Then 50 g of canned crab flakes
and 50 g of the proteinous material as obtained in
Example 61 were added thereto. The obtained material
was introduced into five coffee cups and steamed at
100C for 15 minutes. Separately 1 g of sodium
caseinate, 40 g of salad oil and lO0 g of the
proteinous material as obtained in Example 61 were
introduced into a bowl and stirred at a high rate
to thereby give a spread. This spread was uniformly
placed on the steamed mixture in the cups, together
with a lemon slice and parsely.
The Western style chawanmushi thus obtained had
a smooth dough and a good taste. Further the spread
was also smooth. This product had a characteristic
' and good flavor compared with conventional ones
containing no proteinous material of the present
invention.
Example 97: Preparation of wine jelly
40 g of gelatin was allowed to swell in water
and then drained. 1000 ml of water, the above gelatin,
210 g of sugar and three lemon slices were introduced
into a pot. Then the mixture was heated over a
moderate fire for 30 minutes under continuously
stirring with a wood spatula. When the mixture came
to boil, it was cooked over a slow fire and gently
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boiled. To the sugar jelly thus obtained, lO0 g of
the proteinous material as obtained in Example 62,
60 ml of red wine and 20 ml of lemon juice were added
and thoroughly mixed. Then the mixture was heated
for ten minutes in such a manner as not to come to
boil. The obtained material was poured into ten
jelly molds and cooled~ When solidified, it was
transfered onto a dish and decorated with beaten
cream.
The jelly thus obtained was not coarse but smooth
and tasty.
Example 98: Preparation of yogurt
lO0 g of the proteinous material as obtained
in Example 62, 100 g of water and 10 g of skim milk
was combined together and stirred with a homomixer
to thereby give a homogeneous and somewhat viscous
solution. This solution was heated to 50C and 16 g
of sugar was added thereto. Then it was pasteurized
at 100C for 30 minutes and cooled to 37C. 5 g of
a culture medium obtained by culturing Streptococcus
thermophilus, StrePtococcus lactis and Lactobacillus
bul~aricus in a 10% sXim milk solution was added to
the mixture. The obtained material was introduced
into a qterilLzed yogurt bottle and covered with a
paper lid. Then it was fermented at 37C for seven
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hours and then allowed to stand at 5C for 12 hours.
Thus a yoqurt of a smooth texture having an acidity
of 0.8~ was obtained.
Example 99: Preparation of cheese sprèad
200 g of the proteinous material as obtained
in Example 61 was introduced into an Agihomomixer
(mfd. by Tokushuki Kako K.K.). Then natural cheese
ground with a mincer (comprising 25 g of Cheddar
cheese and 25 g of Gouda cheese), 0.3 g of sodium
polyphosphate and 0.2 g of sodium pyrophosphate,
which were employed for accerelating melting, 0.4 g
of a fungicide and a small amount of a cheese flavor
were added thereto. After kneading, the resulting
mixture was stirred at a high rate and molten by
heating to thereby give a mixture in the form of a
paste. This paste was poured into a mold and cooled.
Thus a product having a smooth texture similar to
those of commercially available ones was obtained.
Example 100: Preparation of nugget
To 100 g of the proteinous material as obtained
in Example 61, 20 g of thermally gelling soybean
protein, 10 g of albumen powder, 20 g of thermally
gelling whey protein, 1 g of common salt and 2 g of
a flavoring were added. The resulting mixture was
formed into a plate and slowly frozen in a refrigeratOr
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~ at -25C.
. .
Then it was cut into fibers of l mm in width
with a cutter (mfd. by Kawamoto Seisakusho K.K.) and
then into pieces with a silent cutter (mfd. by Yasui
Tekkosho K.K.) to thereby give sardine flakes. On
the other hand, 100 g of the proteinous material as
obtained in Example 61, l g of common salt, 2 g of
a flavoring, 20 g of albumen powder and 10 g of whey
protein were thoroughly mixed together.
' To 100 g of the obtained mixture, 100 g of the
sardine flakes were added and the mixture was formed
into nuggets. These nuggets were coated with a
powder and fried in oil at 180 to 190C. Thus a
, nugget-like food having an excellent taste and eating
texture was obtained.
., .
, The process for producing a proteinous material
of the present invention can exert the following
effects.
(l) A highly nutritious proteinous material
, can be produced from fish bodies containing bones,
from which the internals have been removed optionally
, together with the heads and skins.
q (2~ A proteinous material having a small
j capability of gelation and rich in nutrients such
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as calcium and iron can be obtained from fishes and
shellfishes. The proteinous material may be utilized
in various foods unlike conventional fish meal which
is available only in feeds.
~(3) An undeteriorated fish oil can be obtained
!from fishes rich in fats. Further a proteinous material,
which is highly available in various foods unlike
conventional fish meal which is available only in
feeds, can be obtained.
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