JPH0679548B2 - Manufacturing method of meat-containing food - Google Patents
Manufacturing method of meat-containing foodInfo
- Publication number
- JPH0679548B2 JPH0679548B2 JP62035833A JP3583387A JPH0679548B2 JP H0679548 B2 JPH0679548 B2 JP H0679548B2 JP 62035833 A JP62035833 A JP 62035833A JP 3583387 A JP3583387 A JP 3583387A JP H0679548 B2 JPH0679548 B2 JP H0679548B2
- Authority
- JP
- Japan
- Prior art keywords
- gluten
- meat
- acid
- paste
- containing food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000013372 meat Nutrition 0.000 title claims description 22
- 235000013305 food Nutrition 0.000 title claims description 19
- 238000004519 manufacturing process Methods 0.000 title description 3
- 108010068370 Glutens Proteins 0.000 claims description 35
- 235000021312 gluten Nutrition 0.000 claims description 35
- 239000002253 acid Substances 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 2
- 235000015220 hamburgers Nutrition 0.000 description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 235000011837 pasties Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 238000010306 acid treatment Methods 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000019512 sardine Nutrition 0.000 description 3
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 241001125048 Sardina Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 235000011054 acetic acid Nutrition 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 2
- 239000000920 calcium hydroxide Substances 0.000 description 2
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 2
- 239000003638 chemical reducing agent Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 150000007522 mineralic acids Chemical class 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 2
- 235000019345 sodium thiosulphate Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- WZFUQSJFWNHZHM-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 WZFUQSJFWNHZHM-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241001313700 Gadus chalcogrammus Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000282898 Sus scrofa Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 239000004067 bulking agent Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、ペースト状グルテンを用いた肉含有食品の製
法に関する。TECHNICAL FIELD The present invention relates to a method for producing a meat-containing food using pasty gluten.
従来、肉含有食品、例えばミートボール、ハンバーグ、
シユウマイなどの食肉加工品または、チクワ、サツマア
ゲ、ササカマボコ、カマボコなどの魚肉練製品には、増
量結着剤としてペースト状グルテンが使用されている。
このペースト状グルテンを用いることにより、得られる
製品の歩留りが向上し、グルテンの粘弾性が組織の結着
を高め、歯切れのよい食感を呈することができる。そし
てこのペースト状グルテンとしては、従来、生グルテン
に還元剤を添加混合することにより得られたものが使用
されていた。Traditionally, meat-containing foods such as meatballs, hamburgers,
Paste-like gluten is used as a bulking agent for processed meat products such as sweet potato and fish paste products such as chikuwa, sage maage, sasamaboko and kamaboko.
By using this pasty gluten, the yield of the obtained product is improved, the viscoelasticity of gluten enhances the binding of tissues, and a crisp texture can be exhibited. As the pasty gluten, conventionally, one obtained by adding and mixing a reducing agent to raw gluten has been used.
しかし、前記の従来法で得られるペースト状グルテンを
用いると、加工工程での加熱、例えば蒸し、油、焼成
などにより、製品全体が収縮して、いわゆる縮み現象が
生じ、商品としての価値を低下させていた。この縮み現
象は、製品の種類などでも異なるが、その程度は生の状
態の15〜20％又はそれ以上に達するものであった。However, when the pasty gluten obtained by the above-mentioned conventional method is used, the whole product shrinks due to heating in the processing step, for example, steaming, oil, baking, etc., so-called shrinkage phenomenon occurs, and the value as a product decreases. I was letting it. This shrinkage phenomenon, which varies depending on the type of product, reaches 15 to 20% or more of the raw state.
本発明者らは、このような縮み現象が実質的に生じない
肉含有食品について検討した結果、本発明を見い出し
た。The present inventors have found the present invention as a result of examining a meat-containing food in which such a shrinkage phenomenon does not substantially occur.
即ち、本発明は生グルテンを酸処理後に還元処理して得
られるペースト状グルテンを肉含有食品原料に配合し、
加熱処理することよりなる肉含有食品の製法に関する。That is, the present invention mixes raw gluten with a meat-containing food material paste-like gluten obtained by reduction treatment after acid treatment,
The present invention relates to a method for producing a meat-containing food product which comprises heat treatment.
本発明で用いる酸処理／還元処理ペースト状グルテン
は、例えば以下の方法で製造される。The acid-treated / reduced paste-like gluten used in the present invention is produced, for example, by the following method.
生グルテン（水分68重量％）にそのpHが２〜５程度にな
るように酸を添加して均一に混合する。使用する酸とし
ては、無機酸、有機酸のいずれでもよく、無機酸として
は例えば塩酸、硫酸、りん酸等が挙げられ、有機酸とし
ては例えば酢酸、クエン酸、りんご酸、酒石酸等が挙げ
られる。混合手段は、従来の方法でよく、又混合時間に
は特に制限はないが、５〜60分間が好ましい。Acid is added to raw gluten (water content: 68% by weight) so that its pH is about 2 to 5 and mixed uniformly. The acid used may be either an inorganic acid or an organic acid, examples of the inorganic acid include hydrochloric acid, sulfuric acid, phosphoric acid and the like, and examples of the organic acid include acetic acid, citric acid, malic acid, tartaric acid and the like. . The mixing means may be a conventional method, and the mixing time is not particularly limited, but is preferably 5 to 60 minutes.
均一に混合した後、アルカリ、弱塩基、強塩基、例えば
水酸化ナトリウム又は水酸化カルシウムを加えてpH6〜
７に中和する。After mixing uniformly, add alkali, weak base, strong base such as sodium hydroxide or calcium hydroxide to pH 6-
Neutralize to 7.
中和後、グルテンをペースト状にするために、亜硫酸水
素ナトリウム、次亜硫酸ナトリウム、システイン、還元
型グルタチオン、アスコルビン酸等の還元剤を加えて混
合する。添加量は、中和されたグルテンの重量に対して
100〜500ppm好ましくは200〜400ppmである。After neutralization, a reducing agent such as sodium bisulfite, sodium hyposulfite, cysteine, reduced glutathione, and ascorbic acid is added and mixed in order to make the gluten a paste. The amount added is based on the weight of neutralized gluten
100 to 500 ppm, preferably 200 to 400 ppm.
以上のような処理を経て、目的とする酸処理／還元処理
ペースト状グルテンが得られ、これは肉様の特性を有し
ている。Through the above-mentioned treatment, the target acid-treated / reduced paste-like gluten is obtained, which has meat-like characteristics.
次に、このようにして製造された酸処理／還元処理ペー
スト状グルテンを肉含有食品原料に加えて加熱処理を施
すと、縮み現象の実質的にみられない肉含有食品を得る
ことができる。酸処理／還元処理ペースト状グルテンの
添加量は、肉含有食品原料に対し５〜40重量％が好まし
い。５重量％より少ないと、得られる食品の縮みが改善
されず、又40重量％より多いと、本来の食品の食感を失
わせることになる。Next, the acid-treated / reduced paste-like gluten thus produced is added to the meat-containing food raw material and heat-treated to obtain a meat-containing food substantially free from the shrinkage phenomenon. The amount of the acid-treated / reduced-paste gluten added is preferably 5 to 40% by weight relative to the meat-containing food material. When it is less than 5% by weight, shrinkage of the obtained food is not improved, and when it is more than 40% by weight, the original texture of the food is lost.
本発明でいう肉含有食品とは、肉を含有した調理食品を
さし、例えばミートボール、ハンバーグ、シユウマイ、
チクワ、サツマアゲ、ササカマ、カマボコなどがあげら
れる。The meat-containing food referred to in the present invention refers to a cooked food containing meat, for example, meatballs, hamburgers, shiimai,
Chikuwa, sweet bean, sasakama, kamaboko, etc. are listed.
また本発明において、肉含有食品原料とは肉自体または
肉に野菜、卵、穀粉、澱粉、調味料、香辛料、糖、食塩
等の前記肉含有食品に通常使用されるものを加えたもの
をさす。肉としては、ウシ、ブタ、ニワトリなどの畜肉
及びスケトウダラ、イワシなどの魚肉の何れでもよい。Further, in the present invention, the meat-containing food material refers to meat itself or meat to which vegetables, eggs, flours, starches, seasonings, spices, sugars, salt and the like which are usually used in the meat-containing foods are added. . The meat may be any of meat such as cow, pig and chicken, and fish meat such as walleye pollock and sardines.
また、前記肉含有食品を得る加熱処理としては、従来の
調理の方法、例えば蒸し、油、焼成、電子レンジ処理
などがあげられる。The heat treatment for obtaining the meat-containing food includes conventional cooking methods such as steaming, oiling, baking, and microwave treatment.
酸処理後に還元処理をして得られたペースト状グルテン
を用いる本発明では、加熱により得られる肉含有食品の
縮みが５％以内におさえられる。しかも得られた製品の
食感も良好である。In the present invention using the pasty gluten obtained by the reduction treatment after the acid treatment, the shrinkage of the meat-containing food obtained by heating is suppressed within 5%. Moreover, the texture of the obtained product is also good.
以下に実施例および比較例を挙げて、本発明をさらに具
体的に説明する。Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples.
なお、実施例および比較例における縮みの度合は、生の
成形品の長径と加熱処理後の製品の長径を測定して比較
した。The degree of shrinkage in the examples and comparative examples was compared by measuring the major axis of the green molded product and the major axis of the product after the heat treatment.
参考例 １ 生グルテン（pH6）1kgに1N塩酸30mlを加え、均一に混合
してpH4とした。約20分後、当量の水酸化ナトリウム30m
lを加えてpH7とし、更に亜硫酸水素ナトリウム318mg（3
00ppm）を加えて混合して、酸処理／還元処理ペースト
状グルテンを得た。Reference Example 1 To 1 kg of raw gluten (pH 6), 30 ml of 1N hydrochloric acid was added and uniformly mixed to adjust the pH to 4. After about 20 minutes, 30m equivalent sodium hydroxide
The pH was adjusted to 7 by adding l, and sodium bisulfite (318 mg, 3
(00 ppm) was added and mixed to obtain acid-treated / reduced-paste gluten.
参考例 ２ 生グルテン（pH6）1kgに1N酢酸50mlを加えて、ホモミキ
サーにより均一に混合してpH4.5とした。約60分後、当
量の水酸化カルシウムにより中和してpH6とした。次に
次亜硫酸ナトリウム400mg（360ppm）を加えて混合して
酸処理／還元処理ペースト状グルテンを得た。Reference Example 2 50 ml of 1N acetic acid was added to 1 kg of raw gluten (pH 6) and mixed uniformly with a homomixer to adjust the pH to 4.5. After about 60 minutes, it was neutralized to pH 6 with an equivalent amount of calcium hydroxide. Next, 400 mg (360 ppm) of sodium hyposulfite was added and mixed to obtain acid-treated / reduced paste-like gluten.
実施例 １ 参考例１で得られた酸処理／還元処理ペースト状グルテ
ンを使用し、下記のハンバーグの配合に加えた。Example 1 The acid-treated / reduced paste-like gluten obtained in Reference Example 1 was used and added to the following hamburger formulation.
酸処理／還元処理 216重量部 ペースト状グルテン （35重量％） 牛挽肉 200 〃 タマネギ 150 〃 パン粉 50 〃 食塩 ７ 〃 調味料 15 〃 計 622重量部 上記配合を混合し、成形した後、85℃で10分間蒸した。
得られた製品は、生の成形品に比べて縮み度合は約２％
であり、しかも、食感は良好なものであった。Acid treatment / Reduction treatment 216 parts by weight Pasty gluten (35% by weight) Ground beef 200 〃 Onion 150 〃 Bread crumbs 50 〃 Salt 7 〃 Seasoning 15 〃 Total 622 parts by weight After mixing the above ingredients and molding, at 85 ℃ Steamed for 10 minutes.
The shrinkage of the obtained product is about 2% compared to the raw molded product.
Moreover, the texture was good.
実施例 ２ 参考例１で得られた酸処理／還元処理ペースト状グルテ
ンを実施例１のハンバーグ配合に31重量部（５重量％）
加えた以外は実施例１と同様にしてハンバーグを得た。
得られた製品の縮み度合は、約３％であり、食感も良好
なものであった。Example 2 31 parts by weight (5% by weight) of the acid-treated / reduced paste-like gluten obtained in Reference Example 1 was added to the hamburger blend of Example 1.
A hamburger steak was obtained in the same manner as in Example 1 except that the hamburger was added.
The degree of shrinkage of the obtained product was about 3%, and the texture was also good.
比較例 １ 実施例１で示したハンバーグ配合において、酸処理／還
元処理ペースト状グルテンを全量牛挽肉に置き換え、85
℃で10分間蒸した。生の成形品の長径１に対し蒸し後の
長径は0.8となり（縮み度合20％）縮みが著しかった。Comparative Example 1 In the hamburger formulation shown in Example 1, the acid-treated / reduced paste-like gluten was replaced entirely with ground beef.
Steamed at ℃ for 10 minutes. The major axis after steaming was 0.8 with respect to the major axis of 1 of the raw molded product (contraction degree 20%), and the shrinkage was remarkable.
比較例 ２ 生グルテン（pH6）1kgに亜硫酸水素ナトリウム300mg（3
00rpm）を加えて混合して還元処理ペースト状グルテン
を得た。Comparative Example 2 1 mg of raw gluten (pH 6) and 300 mg of sodium bisulfite (3
00 rpm) was added and mixed to obtain a reduction-treated paste-like gluten.
実施例１で示したハンバーグ配合において、酸処理／還
元処理ペースト状グルテンの全量を上記により製造した
還元処理ペースト状グルテンで置換えた外は、実施例１
と同様にして製品を製造した。得られた製品は、生の成
形品に比べて縮み度合は約16％であり、縮みが大きかっ
た。In the hamburger formulation shown in Example 1, the acid-treated / reduced paste-like gluten was replaced by the reduced paste-like gluten produced as described above.
A product was manufactured in the same manner as in. The degree of shrinkage of the obtained product was about 16% as compared with the raw molded product, and the shrinkage was large.
実施例 ３ 参考例２で得られた酸処理／還元処理ペースト状グルテ
ンを下記の揚げボール配合に加えた。Example 3 The acid-treated / reduced paste-like gluten obtained in Reference Example 2 was added to the following frying ball formulation.
酸処理／還元処理 442重量部 ペースト状グルテン （40重量％） タラすり身 500 〃 小麦でん粉 50 〃 食塩 15重量部 調味料 30 〃 香辛料 10 〃 水 58 〃 計 1105重量部 混合成形後、170℃で５分間揚げた。得られた製品は、
成形したままの形であり、縮み度合は２％であり、又、
食感も良好なものであった。Acid treatment / Reduction treatment 442 parts by weight Paste gluten (40% by weight) Cod surimi 500 〃 Wheat starch 50 〃 Salt 15 parts by weight Seasoning 30 〃 Spice 10 〃 Water 58 〃 Total 1105 parts by weight 5 at 170 ℃ after mixing and molding Fried for a minute. The product obtained is
The shape is as-molded, the degree of shrinkage is 2%, and
The texture was also good.
実施例 ４ 参考例１で得られた酸処理／還元処理ペースト状グルテ
ン1kgをドレスカツトしたマイワシ5kgに加えてチヨツパ
ーで砕練したのち７℃で10分間摺り上げた。成形後、95
℃で15分間加熱したところ、製品の縮み度は５％であ
り、又、食感も良好であった。得られた製品の加熱後の
過酸物価（pov）は15であった。Example 4 1 kg of the acid-treated / reduced paste-like gluten obtained in Reference Example 1 was added to 5 kg of dressed sardine, crushed with a chopper, and then rubbed at 7 ° C. for 10 minutes. 95 after molding
When heated at ℃ for 15 minutes, the shrinkage of the product was 5%, and the texture was also good. The peracid value (pov) of the obtained product after heating was 15.
一方、酸処理／還元処理ペースト状グルテンのかわりに
上記比較例２で製造された還元処理グルテンを用いた外
は同様にしてマイワシの練り製品を製造したところ、加
熱後の製品の縮み度は12％、povは20であった。On the other hand, a kneaded product of sardine was produced in the same manner except that the reduced gluten produced in Comparative Example 2 was used instead of the acid-treated / reduced paste-like gluten, and the shrinkage of the product after heating was 12%. , Pov was 20.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.5 識別記号 庁内整理番号 ＦＩ 技術表示箇所 // Ａ２３Ｊ 3/00 ５０２ 7236−4Ｂ Ａ２３Ｌ 1/48 ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 5 Identification code Office reference number FI technical display location // A23J 3/00 502 7236-4B A23L 1/48
Claims (1)
得られるペースト状グルテンを肉含有食品原料に配合
し、加熱処理することよりなる肉含有食品の製法。1. A process for producing a meat-containing food product, which comprises mixing raw gluten with an acid and then reducing the paste to obtain a raw material for the meat-containing food, and heating the mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62035833A JPH0679548B2 (en) | 1987-02-20 | 1987-02-20 | Manufacturing method of meat-containing food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62035833A JPH0679548B2 (en) | 1987-02-20 | 1987-02-20 | Manufacturing method of meat-containing food |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62308584A Division JPH0681581B2 (en) | 1987-12-08 | 1987-12-08 | Method for producing pasty gluten |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63207353A JPS63207353A (en) | 1988-08-26 |
| JPH0679548B2 true JPH0679548B2 (en) | 1994-10-12 |
Family
ID=12452966
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62035833A Expired - Lifetime JPH0679548B2 (en) | 1987-02-20 | 1987-02-20 | Manufacturing method of meat-containing food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0679548B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2023063399A1 (en) * | 2021-10-14 | 2023-04-20 |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5623853A (en) * | 1979-08-03 | 1981-03-06 | Nisshin Flour Milling Co Ltd | Production of fibrous food product |
| JPS6010694A (en) * | 1983-06-30 | 1985-01-19 | 石井 銀弥 | Method of soldering printed circuit board |
-
1987
- 1987-02-20 JP JP62035833A patent/JPH0679548B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63207353A (en) | 1988-08-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2012130252A (en) | Method for producing meat-like food | |
| WO2018174229A1 (en) | Mix for meat processing | |
| JPH0773482B2 (en) | Manufacturing method of konjac food | |
| JPH05252911A (en) | Material for cooking meat and method for cooking meat | |
| JP4108124B2 (en) | Aerated livestock meat processed food | |
| JP2799195B2 (en) | Livestock meat products | |
| KR100488160B1 (en) | A processed meat and fish product using a preferred amorphophallus konjac product | |
| JPH0679548B2 (en) | Manufacturing method of meat-containing food | |
| KR20250008861A (en) | Meat conditioner for frying | |
| JPH09248141A (en) | Production of frozen and thawed product prepared from konnyaku powder or purified glucomannan gel or production of processed food product using konnyaku prepared by drying or half-drying the product | |
| JP2002204675A (en) | Manufacturing method of minced meat products | |
| JP7657053B2 (en) | Meat improver | |
| JPH0723742A (en) | Processed meat product | |
| JP4423778B2 (en) | Refined product improvement material and refined product comprising the same | |
| JPH0681581B2 (en) | Method for producing pasty gluten | |
| JP4529003B2 (en) | Snack-like food with high meat content | |
| JPH11332516A (en) | Kneaded product and method for improving its flavor | |
| JP3286453B2 (en) | Modifier for molded foods containing minced meat as a main component | |
| JP2001000153A (en) | Production of okonomiyaki | |
| JP2759817B2 (en) | Method for producing beef and curry-flavored squid crackers | |
| JP2939788B2 (en) | Method for producing batter composition for fried food | |
| JP3968599B2 (en) | Method for producing batter composition for fried food | |
| JPS5941388B2 (en) | Materials for fish paste products | |
| KR970002153B1 (en) | Foods utilizing raw potato and processing process thereof | |
| JP2001224335A (en) | Processed meat food with improved texture |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |