CN102325470A - Manufacturing method for fish paste products - Google Patents

Abstract

Disclosed are fish paste products that comprise, as starting materials, surimi wherein the proportions of fish species in the surimi is 0-50 mass% of Alaska pollock and the total amount of one, two or more kinds selected from sardine, arabesque greenling, and threadfin bream is 50-100 mass%, and full-fat soy flour, wherein the content of said full-fat soy flour with respect to 1000 parts by mass of said surimi is 3.5-20 parts by mass. Also disclosed are a manufacturing method therefor, as well as preparations for fish paste products that comprise full-fat soy flour, starch and calcium salt, fish paste products using said fish paste product preparations, and a manufacturing method therefor. The gel-forming ability of fish paste products using fish starting materials with low gel-forming ability, such as sardine, arabesque greenling and threadfin bream, is improved, making it possible to manufacture fish paste products with a firm jelly strength and a good texture when eaten. It is also possible to inhibit gel breakdown that occurs in the temperature range of gel breakdown during manufacture of the fish paste products, and to suppress the lowering of the properties of the products obtained.

Description

The manufacturing approach of flesh of fish delicatessen

Technical field

The present invention relates to oppress delicatessen and manufacturing approach thereof, in said flesh of fish delicatessen, used specific fish rotten (The り body) and whole soya-bean powder, the invention still further relates to the mouthfeel improvement of aquatic products delicatessen.In addition, the aquatic products delicatessen that the present invention relates to contain whole soya-bean powder is with preparation, the aquatic products delicatessen that has used said preparation and the manufacturing approach of said preparation.

The Japanese Patent Application 2009-042110 number application that the application submitted in Japan based on February 25th, 2009, and require to enjoy its priority, its content is incorporated this paper into way of reference.

Background technology

The aquatic products delicatessen is the traditional food of Japan.In recent years, be representative with the U.S., crab local flavor breaded fish stick that Europe or Asia were produced, the aquatic products delicatessen is all over the world as the international food that is derived from Japan.Because the aquatic products delicatessen is the traditional food of Japan; Therefore; It has been to use the fish that catches in Japanese coastal waters and at the food of consumption in Japan, but after nineteen sixty-five, because the exploitation of frozen minced fillets manufacturing technology; The tremendous development of the output of aquatic products delicatessen, market also demonstrates big expansion.Because the expansion in market, the rotten raw material of Japanese foreign demand fish, and also be diversified as the fish of aquatic products delicatessen raw material, the rotten producing country of fish also expands to all over the world.Even outside Japan, also can have aquatic products delicatessens such as crab local flavor breaded fish stick, in addition, fish is considered to healthy food, and the generation of contention fishery resources phenomenon is arranged on market.

Thus, the rotten market price of fish that becomes aquatic products delicatessen raw material also rises suddenly and sharply, and contention fish in the world is rotten on market.

Fish cooked in the manufacture of foods, without mentioning the "wake up (sit ri)" or "awakening (Reversal ri)" phenomenon.

The mouthfeel of all the time pursuing in order to realize is adjusted the temperature and time of waking up and revive in the manufacturing process of flesh of fish delicatessen.Particularly; As far as cylindric breaded fish stick (Chi く わ) or breaded fish stick aquatic products delicatessens such as (か ま Pot こ), salt is carried out in the fish gruel of extracting the fish of preparation from the raw material fish beat, then the fish gruel after the seasoning is shaped as the shape of regulation; Thereafter; In the temperature held below 50 ℃ for a moment, approach about 80 ℃, make goods through final overheated its temperature is increased to such as steaming and barbecue.

In this article, in the temperature zone below 50 ℃ gel formed in a structure in a process called "wake up (take ri, Suwari)", in the temperature zone more than 50 ℃ disintegration occurs in this process the gel called "awakening (Reversal ri, Modori)".And; As the method for the gel formation ability that improves flesh of fish delicatessen, have 5～20 ℃ wake up with the low temperature that improve gel and form with held one night (12～16 hours) and 30～45 ℃ of held about 5～60 minutes to improve high temperature that gel forms this two kinds of methods of waking up.Gel through carrying out fully in this awake stage forms, and carries out after handling in the operation about heat treated to 80 ℃ waking up, can be suppressed at usually produced near 60 ℃ by the caused physical property reduction of reviving.

Therefore, make focusing on that mouthfeel and the physical property of flesh of fish delicatessen improve, strengthen, the reduction (that is, inhibition is revived) of the above-mentioned physical property in the temperature band that prevents to revive through making the process of waking up.

About using whole soya-bean powder, soy-bean whey and Powdered soybean protein etc. to improve the mouthfeel of Alaska cod and the effect of physical property, in patent documentation 1, report from the raw material of soybean.But, use sardine, atka mackerel and red coat (being also referred to as the Chinese larch fish) rotten about most as the fish of raw material, then do not carry out any research, to compare with Alaska cod, the gel formation ability of sardine, atka mackerel and red coat is low.In addition; In recent years, there is tendency as follows: because the minimizing of fishery resources in the world, on aquatic products delicatessen market in Japan; Except the fish gruel of Alaska cod of once often using, the red coat fish of using gruel of atka mackerel fish and Southeast Asia to produce rotten also morely.Especially red coat, much more very this as raw material, consider that from the whiteness of stability, price and the color of raw material it is widely used in the period of 20.

Therefore; It is the mouthfeel of the flesh of fish delicatessen of raw material that raising is compared the lower fish gruel of gel formation ability with sardine, atka mackerel and red coat etc. with Alaska cod; From the raw material condition aspect, expect the problem that solves most even also be in aquatic products delicatessen field.

The prior art document

Patent documentation

Patent documentation 1: No. 3471901 communique of Japan's patent

Summary of the invention

The problem that invention will solve

The objective of the invention is to, the fish gruel that improves with sardine, atka mackerel and red coat is the physical property of the aquatic products delicatessen of raw material.Particularly, its purpose is, is that raw material is made in the operation of aquatic products delicatessen in the fish gruel with sardine, atka mackerel and red coat, through " the reviving " of suppressing to be caused by heating, the Jelly strength of aquatic products delicatessen is strengthened, and the elasticity of gel is improved.

The means of dealing with problems

The inventor concentrates on studies repeatedly; The result finds; Through the low specific fish material of the such gel formation ability of sardine, atka mackerel and red coat being added the whole soya-bean powder of specified quantitative; Can make the flesh of fish delicatessen of the strong and good mouthfeel of Jelly strength, thereby accomplish the present invention.

That is, the 1st aspect of the present invention provides a kind of flesh of fish delicatessen, it is characterized in that; Contain fish gruel and whole soya-bean powder as raw material, rotten with respect to the said fish of 1000 mass parts, the content of said whole soya-bean powder is 3.5～20 mass parts; Wherein in said fish gruel, as the fingerling ratio of oppressing in the fish gruel, Alaska cod is 0～50 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

The 2nd aspect of the present invention is the flesh of fish delicatessen according to the 1st aspect, it is characterized in that, also contains calcium salt and/or starch.

The 3rd aspect of the present invention is according to the flesh of fish delicatessen of the 1st or the 2nd aspect, it is characterized in that, also contains Powdered soybean protein.

The 4th aspect of the present invention is according to the flesh of fish delicatessen of the 1st or the 2nd aspect, it is characterized in that, except said whole soya-bean powder, mismatches other composition from soybean.

The 5th aspect of the present invention is the flesh of fish delicatessen according to arbitrary aspect in the 1st～the 4th aspect; It is characterized in that; In said fish gruel, as the fingerling ratio of oppressing in the fish gruel, Alaska cod is 0 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

The 6th aspect of the present invention is the flesh of fish delicatessen according to arbitrary aspect in the 1st～the 5th aspect; It is characterized in that, in said fish gruel, as the fingerling ratio of oppressing in the fish gruel; Alaska cod is 0～50 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %, and red coat is 30～100 quality %; The trypsin inhibitor activity of said whole soya-bean powder is below the 40TIU/mg.

The 7th aspect of the present invention provides a kind of manufacturing approach of oppressing delicatessen, it is characterized in that, and is rotten with respect to the fish of 1000 mass parts; The whole soya-bean powder that cooperates 3.5～20 mass parts; Wherein in said fish gruel, as the fingerling ratio of oppressing in the fish gruel, Alaska cod is 0～50 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

The 8th aspect of the present invention is according to the manufacturing approach of the flesh of fish delicatessen of the 7th aspect, it is characterized in that, also cooperates calcium salt and/or starch.

The 9th aspect of the present invention is according to the manufacturing approach of the flesh of fish delicatessen of the 7th or the 8th aspect, it is characterized in that, further cooperates Powdered soybean protein.

The 10th aspect of the present invention is according to the manufacturing approach of the flesh of fish delicatessen of the 7th or the 8th aspect, it is characterized in that, except said whole soya-bean powder, mismatches other the composition from soybean.

The 11st aspect of the present invention is the manufacturing approach according to the flesh of fish delicatessen of arbitrary aspect in the 7th～the 10th aspect; It is characterized in that; In said fish gruel, as the fingerling ratio of oppressing in the fish gruel, Alaska cod is 0 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

The 12nd aspect of the present invention is the manufacturing approach according to the flesh of fish delicatessen of arbitrary aspect in the 7th～the 11st aspect; It is characterized in that, in said fish gruel, as the fingerling ratio of oppressing in the fish gruel; Alaska cod is 0～50 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %, and red coat is 30～100 quality %; The trypsin inhibitor activity of said whole soya-bean powder is below the 40TIU/mg.

The 13rd aspect of the present invention provides a kind of flesh of fish delicatessen to use preparation, it is characterized in that, contains whole soya-bean powder, starch and calcium salt.

The 14th aspect of the present invention is to use preparation according to the flesh of fish delicatessen of the 13rd aspect, it is characterized in that, the content of said whole soya-bean powder is 20～70 quality %, and said contents of starch is 10～60 quality %, and the content of said calcium salt is 5～30 quality %.

The 15th aspect of the present invention provides a kind of flesh of fish delicatessen; It is characterized in that, contain the rotten and described flesh of fish delicatessen in the 13rd or the 14th aspect of fish with preparation as raw material, with respect to the fish gruel of 1000 mass parts; The content of whole soya-bean powder is 3.5～20 mass parts; Wherein in said fish gruel, as the fingerling ratio of oppressing in the fish gruel, Alaska cod is 0～50 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

The 16th aspect of the present invention is the flesh of fish delicatessen according to the 15th aspect, it is characterized in that, also contains Powdered soybean protein.

The 17th aspect of the present invention is the flesh of fish delicatessen according to the 15th aspect, it is characterized in that, except said whole soya-bean powder, mismatches other the composition from soybean.

The 18th aspect of the present invention is the flesh of fish delicatessen according to arbitrary aspect in the 15th～the 17th aspect; It is characterized in that; In said fish gruel, as the fingerling ratio of oppressing in the fish gruel, Alaska cod is 0 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

The 19th aspect of the present invention is the flesh of fish delicatessen according to arbitrary aspect in the 15th～the 18th aspect; It is characterized in that, in said fish gruel, as the fingerling ratio of oppressing in the fish gruel; Alaska cod is 0～50 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %, and red coat is 30～100 quality %; Said flesh of fish delicatessen uses the trypsin inhibitor activity of the whole soya-bean powder in the preparation as below the 40TIU/mg.

The 20th aspect of the present invention provides a kind of manufacturing approach of oppressing delicatessen; It is characterized in that, cooperate the described flesh of fish delicatessen in the 13rd or the 14th aspect to use preparation, make rotten with respect to the fish of 1000 mass parts; The content of whole soya-bean powder is 3.5～20 mass parts; Wherein in said fish gruel, as the fingerling ratio of oppressing in the fish gruel, Alaska cod is 0～50 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

The 21st aspect of the present invention is according to the manufacturing approach of the flesh of fish delicatessen of the 20th aspect, it is characterized in that, further cooperates Powdered soybean protein.

The 22nd aspect of the present invention is according to the manufacturing approach of the flesh of fish delicatessen of the 20th aspect, it is characterized in that, except said whole soya-bean powder, mismatches other the composition from soybean.

The 23rd aspect of the present invention is the manufacturing approach according to the flesh of fish delicatessen of arbitrary aspect in the 20th～the 22nd aspect; It is characterized in that; In said fish gruel, as the fingerling ratio of oppressing in the fish gruel, Alaska cod is 0 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

The 24th aspect of the present invention is the manufacturing approach according to the flesh of fish delicatessen of arbitrary aspect in the 20th～the 23rd aspect; It is characterized in that, in said fish gruel, as the fingerling ratio of oppressing in the fish gruel; Alaska cod is 0～50 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %, and red coat is 30～100 quality %; Said flesh of fish delicatessen uses the trypsin inhibitor activity of the whole soya-bean powder in the preparation as below the 40TIU/mg.

The 25th aspect of the present invention provides a kind of fish gruel that contains whole soya-bean powder, and it is the fish gruel that contains the flesh of fish and whole soya-bean powder, it is characterized in that; The said flesh of fish with respect to 1000 mass parts; The content of said whole soya-bean powder is 3.5～20 mass parts, and as the fingerling ratio of the said flesh of fish, Alaska cod is 0～50 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

The 26th aspect of the present invention provides a kind of fish gruel that contains whole soya-bean powder; It is to contain the flesh of fish and the described flesh of fish delicatessen in the 13rd or the 14th aspect with the gruel of the fish of preparation; It is characterized in that with respect to the said flesh of fish of 1000 mass parts, the content of said whole soya-bean powder is 3.5～20 mass parts; Fingerling ratio as the said flesh of fish; Alaska cod is 0～50 quality %, and the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

The invention effect

According to the present invention; Even oppress under the situation of delicatessen with manufacturing in the rotten so low fish gruel of gel formation ability of the fish of using sardine, atka mackerel and red coat; Gel formation ability is improved, and obtain the flesh of fish delicatessen of the strong and good mouthfeel of Jelly strength.

Particularly, according to the present invention, can be suppressed at reviving of being produced in the temperature band of reviving when making flesh of fish delicatessen, therefore, the physical property that can suppress resulting product reduces.And, even carry out heat treated immediately and (that is, handle under the situation of making flesh of fish delicatessen) will beating the article of burst accomplishing, also can obtain Jelly strength by force and the flesh of fish delicatessen of good mouthfeel through boiling immediately to make in the flesh of fish delicatessen method.

Can obtain these effects during from the composition of soybean in whole soya-bean powder and with Powdered soybean protein etc., in addition, even except whole soya-bean powder, also can obtain these effects when mismatching other from the composition of soybean.

In addition, when using flesh of fish delicatessen of the present invention to use preparation, can the rotten integral body of the whole soya-bean powder that help gel formation ability, calcium salt and starch and fish evenly be mixed.

In addition; In the present invention; The fingerling ratio of in as the fish gruel, oppressing, Alaska cod are 0～50 quality %, and the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is that 50～100 quality % and red coat are in the fish gruel of 30～100 quality %; As long as the value of the trypsin inhibitor of the whole soya-bean powder that is added is below the 40TIU/mg; Just performance further improves the effect of gel formation ability, in addition, has the effect that the caused Jelly strength reduction of reviving of the flesh of fish is further reduced.

Description of drawings

Fig. 1 is the figure that the manufacturing process of whole soya-bean powder is given birth in expression.

Fig. 2 is the figure of the manufacturing process of expression heating deodorization whole soya-bean powder.

Fig. 3 is the figure of flow process of the manufacturing approach 1 (heat treated) of expression breaded fish stick.

Fig. 4 is the figure of flow process of the manufacturing approach 2 (heat treated → heat treated of reviving) of expression breaded fish stick.

Fig. 5 is the figure of flow process of the manufacturing approach 3 (low temperature wake up processing → heat treated) of expression breaded fish stick.

Fig. 6 is the figure of flow process of the manufacturing approach 4 (low temperature wake up handle → revive heat treated → heat treated) of expression breaded fish stick.

The specific embodiment

At first flesh of fish delicatessen of the present invention is described.

Flesh of fish delicatessen of the present invention is to be that the flesh of fish of raw material is as principal component with the whole soya-bean powder with the fish gruel of specific fingerling and specified quantitative; Be generally in above-mentioned raw materials add salt and water etc. and with they mix, moulding, and make the food after its gelation through heat treated.Specifically can enumerate: breaded fish stick, local flavor breaded fish stick, cylindric breaded fish stick, fried carrot fish cake, fish meat sausage, a flesh of fish sweet potato ball and fried bean curd etc.

As the fingerling ratio of the flesh of fish in the fish gruel of the raw material of oppressing delicatessen as the present invention, Alaska cod is 0～50 quality %, is preferably 0～35 quality %; More preferably 0 quality % (promptly; The fish that does not contain Alaska cod flesh of fish is rotten), and the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %; Be preferably 65～100 quality %, more preferably 100 quality %.

Above-mentioned number range does not use Alaska cod as the situation of the flesh of fish in the fish gruel (promptly for comprising yet; As the fingerling ratio of oppressing in the fish gruel, Alaska cod is the situation of 0 quality %) under number range, Alaska cod most preferably is 0 quality %; Under the situation of using Alaska cod; Alaska cod is preferably 0.1～50 quality %, 0.1～35 quality % more preferably, and; The total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is preferably 50～99.9 quality %, more preferably 65～99.9 quality %.

This be because; Under the situation of ratio of Alaska cod greater than the fish gruel of 50 quality %, because Alaska cod had high gel formation ability originally, so; Add under the situation of whole soya-bean powder not adding Powdered soybean protein, can not bring into play its additive effect fully.In addition also because, the rotten gel formation ability of the fish of sardine, atka mackerel and red coat is low, therefore, the ratio of these fishes is the additive effect that whole soya-bean powder can be further brought into play in the above fish gruel of 50 quality %.At this,, can enumerate Far East Sardinops sagax and anchovy etc. as sardine.

And; The rotten flesh of fish of raw material fish that the present invention oppresses delicatessen can use except that Alaska cod, sardine, atka mackerel and the flesh of fish the red coat; For example; The flesh of fish of berycoid, Japanese red carp, tilefiss, yellow croaker, Lizardfiss, scad, hairtail, conger pile, flying fish, shark, southern blue cod, long-tail cod, hake or North Pacific shuttle cod etc., as the fingerling ratio of oppressing in the fish gruel, their total amount is preferably below the 50 quality %; More preferably 0 quality %～50 quality % most preferably are 0～35 quality %.

Rotten as the fish that can use in the present invention, specifically can enumerate: be the fish gruel of 100 quality % as the fingerling ratio sardine of oppressing in the fish gruel; As the fingerling ratio atka mackerel of oppressing in the fish gruel is the fish gruel of 100 quality %; As the fingerling ratio red coat of oppressing in the fish gruel is the fish gruel of 100 quality %; As the fingerling ratio sardine of oppressing in the fish gruel is that 50 quality % and atka mackerel are the fish gruel of 50 quality %; As the fingerling ratio sardine of oppressing in the fish gruel is that 50 quality % and red coat are the fish gruel of 50 quality %; As the fingerling ratio atka mackerel of oppressing in the fish gruel is that 50 quality % and red coat are the fish gruel of 50 quality %; As fingerling ratio Alaska cod of oppressing in the fish gruel is that 33.3 quality %, atka mackerel and red coat add up to the fish of 66.7 quality % rotten (for example, that Alaska cod, atka mackerel, red coat is rotten with the composite fish of 1: 1: 1 mass ratio); As the fingerling ratio hairtail of oppressing in the fish gruel is that 33.3 quality %, atka mackerel and red coat add up to the fish of 66.7 quality % rotten (for example, that hairtail, atka mackerel, red coat is rotten with the composite fish of 1: 1: 1 mass ratio) etc.

The fish gruel of using among the present invention can be adopted meat, water rinse, dehydration, meat mincing, (mixing additive as requested), moulding and operation such as freezing and makes from the raw material fish through (for example), also can use commercially available fish rotten.Rotten as commercially available fish, can use frozen minced fillets, in addition, can use the fish of additives such as being added with sucrose, sugar alcohol, trehalose, phosphate, the white of an egg and bovine serum albumin(BSA) rotten.

Oppress the heated condition of whole soya-bean powder when making of the raw material of delicatessen as the present invention, living whole soya-bean powder is arranged, can utilize these whole soya-bean powders to heating multiple whole soya-bean powder such as deodorization whole soya-bean powder.

Shown in the manufacturing process of Fig. 1, giving birth to whole soya-bean powder can be through processing that dry soybean is peeled, carry out drying thereafter and carry out pulverization process and make.In addition, shown in the manufacturing process of Fig. 2, heating deodorization whole soya-bean powder can handle the back through dry soybean (raw material) is peeled, heat the deodorization processing, carry out drying thereafter and carry out pulverization process and make.

As commercially available living whole soya-bean powder, for example can enumerate day commodity ソ one ヤ Off ラ ワ one NSA of clear オ イ リ オ グ Le one プ (strain) system; As heating deodorization whole soya-bean powder, for example can enumerate day commodity ア Le Off ア プ ラ ス HS-600 of clear オ イ リ オ グ Le one プ (strain) system.

Said fish with respect to 1000 mass parts is rotten, and the use amount of whole soya-bean powder is 3.5～20 mass parts, is preferably 3.5～10 mass parts, and more preferably 3.5～6 mass parts most preferably are 4～6 mass parts.This be because; When the whole soya-bean powder use amount rotten with respect to 1000 mass parts fishes is lower than 3.5 mass parts; When particularly mismatching other the composition (for example Powdered soybean protein or soy-bean whey etc.) beyond the whole soya-bean powder, can not bring into play the effect of the whole soya-bean powder that is added fully, in addition from soybean; Even make with respect to the rotten whole soya-bean powder use amount of 1000 mass parts fishes greater than 20 mass parts, can not expect and its addition corresponding effect.

And; Rotten as fish; Even when under using the rotten situation of the low fish of sardine, atka mackerel and the such gel formation ability of red coat, also using the whole soya-bean powder of above-mentioned amount; Even do not use the compositions except whole soya-bean powder such as Powdered soybean protein or soy-bean whey, gel formation ability is improved, and it is strong and fish good mouthfeel is rotten to obtain Jelly strength from soybean.Promptly; Even do not use the compositions except whole soya-bean powder such as Powdered soybean protein or soy-bean whey from soybean; Also can be suppressed at reviving of being produced in the temperature band of reviving when making flesh of fish delicatessen, and suppress the physical property reduction of resulting product.

In addition; Even carry out heat treated immediately to make in the method for oppressing delicatessen (promptly will beating the article of burst accomplishing; Handle the situation of making flesh of fish delicatessen through boiling immediately) when also using the whole soya-bean powder of above-mentioned amount, can obtain the flesh of fish delicatessen of the strong and good mouthfeel of Jelly strength.

Using red coat to oppress as the present invention under the rotten situation of the raw material fish of delicatessen, the trypsin inhibitor activity of employed whole soya-bean powder is preferably below the 40TIU/mg, and more preferably 30～40TIU/mg most preferably is 35～40TIU/mg.In employed fish gruel this moment, as the fingerling ratio of oppressing in the fish gruel, Alaska cod is 0～50 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %, and; Red coat is preferably 30～100 quality %; 50～100 quality % more preferably, further 70～100 quality % more preferably most preferably are 100 quality %.This is because under the situation of said scope, gel formation ability significantly improves, and in addition, can further reduce by revive caused Jelly strength of the flesh of fish and reduce.

In addition; In above-mentioned red coat is the scope of 30～100 quality %; Red coat is that 30 quality % are above and when being lower than 50 quality %, needs to use sardine and/or atka mackerel to make that the total amount of red coat, sardine and atka mackerel is 50～100 quality %.

At this; " TIU " uses as the unit of the size of expression trypsin inhibitor activity the most usually; Method according to record in Kakade et al.Cereal Chemistry 51.3.376～(1974) is measured, and the absorbance 0.01 inhibition activity at 410nm place is defined as 1TIU.

In addition; " trypsin inhibitor activity " is meant and utilizes tryptic enzyme reaction; By benzoyl-DL-arginine nitro anilid hydrochloric acid (below, DL-BAPA) generate inhibition degree when presenting yellow paranitroanilinum, adopt following method to measure.

A) in the 200ml conical flask, take by weighing the about 1.00g of sample, add 0.005N NaOH solution 50ml.

B) vibrated 60 minutes down in room temperature (25 ℃), equably dissolving.

C) after the vibration,, supernatant is filtered with filter paper (No.5B) with 3000rpm centrifugation 10 minutes.

D) with the sample liquid dilution be and the corresponding concentration of desired TIU.

E) in test tube, add sample diluting liquid 0 (blank 2), 0.6,0.9,1.2,1.5 and 1.8ml respectively, uses deionized water to dilute and be 2m1.

F) in above-mentioned each dilution, add trypsin solution 2ml and stirring, in 37 ℃ of thermostats, placed 10 minutes.

G) add DL-BAPA solution (37 ℃ of preservations) 5ml, accurately place 10 minutes after, stir fully and stop to react with 30% acetum 1ml.

H), prepare to add successively the solution that deionized water 2ml, trypsin solution 2ml, 30% acetum 1ml and DL-BAPA solution 5ml form as reagent blank.

I) use filter paper (5C) to filter, reagent blank as contrast, is used the absorbance of the glass dish mensuration 410nm wavelength of 10mm.

J) utilize the mensuration result of gained, obtain the TIU value through following calculating formula.Need to prove, with regard to the TIU value, will be that 40～60% o'clock TIU value is set at significantly with respect to the absorbance in the absorbance shown in the sample blank (mean value), the dilution.In addition, under the situation that has a plurality of TIU values that are suitable for 40～60% scopes, the TIU value that more approaches 50% is set at effectively.

TIU/mg=(A-B)/0.01 * sample size

A: the mean value of the absorbance of sample blank, B: the absorbance of dilute sample

In flesh of fish delicatessen of the present invention, can calcium salt and/or starch be used as raw material.

As employed calcium salt, can use any calcium salt, so long as the calcium salt that is determined as food additives gets final product, can enumerate: calcium carbonate, calcium phosphate, calcium chloride, calcium citrate and calcium lactate etc.These calcium salts can use commercially available article.

When using calcium salt, rotten with respect to the fish of 1000 mass parts, its use level is preferably 1～20 mass parts, and more preferably 3～10 mass parts most preferably are 4～6 mass parts.

Particularly, under the situation of the red coat of using 100 quality %, when using the calcium salt in the above-mentioned scope, gel formation ability is significantly improved, and obtain the flesh of fish delicatessen of the stronger and good mouthfeel of Jelly strength as the rotten flesh of fish ratio of raw material fish.

As employed starch; Can enumerate: for example; The producing starch of farina, tapioca, rice starch, wheaten starch, cornstarch, sweet potato starch and these starch etc. as producing starch, can be enumerated: etherification starch, organic phosphate starch and phosphoric acid crosslinked starch etc.These starch can use commercially available article.

When using starch, rotten with respect to the fish of 1000 mass parts, its use level is preferably 20～200 mass parts, 50～150 mass parts more preferably, and further 50～120 mass parts more preferably most preferably are 80～120 mass parts.Particularly, with regard to the fish gruel that fingerling ratio atka mackerel or sardine as the flesh of fish are 100 quality %, the use level of starch most preferably is 80～120 mass parts.

When in the fish gruel, adding starch, have dried up, the effect that strengthens Jelly strength that prevent to oppress delicatessen.

Particularly, under the situation of the red coat of using 100 quality %, when using starch and calcium salt, gel formation ability is significantly improved, and obtain the flesh of fish delicatessen of the stronger and good mouthfeel of Jelly strength as the rotten flesh of fish ratio of raw material fish.

In flesh of fish delicatessen of the present invention, can be with Powdered soybean protein as raw material.

As employed Powdered soybean protein, can enumerate: for example, Powdered soy protein isolate, Powdered soy protein concentrate, Powdered extraction soybean protein and Powdered enzyme decomposing soya-bean protein etc.ソ Le ピ 1) and Powdered enzyme decomposing soya-bean protein (trade name: ソ Le ピ 1) etc. these Powdered soybean proteins can use commercially available article, for example can enumerate a Powdered soy protein isolate (trade name: of day clear オ イ リ オ グ Le one プ (strain) system.

When using Powdered soybean protein, rotten with respect to the fish of 1000 mass parts, its use level is preferably 5～50 mass parts, and more preferably 5～30 mass parts most preferably are 5～20 mass parts.

In addition, in flesh of fish delicatessen of the present invention, can further add water, the use level when adding water is different because of fish rotten fingerling or quality; Fish with respect to 1000 mass parts is rotten; Amount of water is preferably 50～800 mass parts, and more preferably 100～600 mass parts most preferably are 200～500 mass parts.

In flesh of fish delicatessen of the present invention; Except starch, calcium salt, Powdered soybean protein and the water of listed, can also use material or additives such as soy-bean whey, emulsifying agent, ascorbic acid, ascorbate, anti-oxidant, trans glutaminase, glutelin, the white of an egg, salt, carbohydrate, sugar alcohol, flavouring, fragrant peppery article, colouring agent or preservative agent such as green soy bean, octopus, inkfish, burdock, green onion, onion, genseng, mushroom, sea-tangle, corn or sesame.It is 0.1～200 mass parts that the use level of these additives is preferably with respect to 1000 mass parts fish gruels.Particularly, the use level of salt is 5～50 mass parts with respect to 1000 mass parts fish gruels more preferably, and further 10～40 mass parts more preferably most preferably are 20～40 mass parts.

As emulsifying agent, can enumerate: glycerol fatty acid monoester, polyglyceryl fatty acid ester, sucrose fatty ester, sorbitan fatty acid ester, polysorbate and lecithin etc.

With regard to the physical property of flesh of fish delicatessen of the present invention; For example; Can use matter structure appearance (TA) the .XTplus measuring physical properties devices such as (XTPL15 types) of Stable Micro Systems society system; Measure fracture strength [g] and breaking strain [mm], the product of these values is calculated as Jelly strength [gmm], estimate the intensity of gel according to this value.

Manufacturing approach in the face of flesh of fish delicatessen of the present invention describes down.

The manufacturing approach of flesh of fish delicatessen of the present invention is characterised in that; Fish with respect to 1000 mass parts is rotten, cooperates the whole soya-bean powder of 3.5～20 mass parts, wherein in said fish gruel; As the fingerling ratio of oppressing in the fish gruel; Alaska cod is 0～50 quality %, and the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

Employed various raw materials and use amount thereof when making flesh of fish delicatessen of the present invention are as the explanation of front.

Flesh of fish delicatessen of the present invention can adopt the rotten thick arena operation of process (for example) fish, salt to beat operation, smart manufacturing approach of beating operation, molding procedure, heating process and refrigerating work procedure is made, as long as satisfy above-mentioned condition.And, as the heat treated in the heating process, can enumerate boiling heat treated, processing such as barbecue heat treated, fried heat treated and Hot water immersion processing etc., a plurality of in also can and handling and carry out heat treated with these.For example, as the boiling heat treated in the above-mentioned heat treated, can in addition,, can carry out in 1 minute～10 minutes through carrying out in 30 seconds～2 hours 80～130 ℃ of following boilings through in 130 ℃～190 ℃ oil, exploding as fried heat treated.

With regard to adding whole soya-bean powder; As long as just before heating process, add can, particularly, beat in any operation of operation and smart arena operation and can add in the thick operation, salt of beating; In addition, can add simultaneously with water, starch or calcium salt etc. or after adding these materials, add again.And, particularly also to suppress in the manufacturing process under the situation of reviving under the low temperature, preferably adding thick the arena in the operation.

In addition, starch, calcium salt and Powdered soybean protein particularly, can add in thick any operation of beating in operation, salt arena operation and the smart arena operation as long as interpolation is just passable before heating process.

And, under the situation that cooperates materials such as green soy bean, and beat the arena that obtains in the operation article of completion of bursting by essence and mix and get final product.In addition; In the operation of salt arena, add salt; And additives such as soy-bean whey, emulsifying agent, ascorbic acid, ascorbate, anti-oxidant, trans glutaminase, glutelin, the white of an egg, carbohydrate, sugar alcohol, flavouring, fragrant peppery article, colouring agent or preservative agent; As long as just before heating process, add can, particularly, can add thick the arena in operation, salt arena operation and the smart any operation of beating in the operation.

Oppress the concrete manufacturing approach of delicatessen as the present invention, for example so-called when breaded fish stick is made in boiling immediately, frozen minced fillets is at room temperature partly thawed, and put in the vacuum cutting machine.With the vacuum cutting machine fish gruel is slightly beaten, in this stage, add water and whole soya-bean powder, beating the rotten temperature of fish of bursting after accomplishing to the arena of bursting is 1～3 ℃ (slightly beating operation).Then add salt, under reduced pressure beat to burst to the rotten temperature of fish be 3～8 ℃, add water thereafter, under reduced pressure beat burst to the rotten temperature of fish be 8～10 ℃ (salt arena operations).Then add water again; Add additives such as starch, calcium salt, soy-bean whey, emulsifying agent, ascorbic acid, ascorbate, anti-oxidant, trans glutaminase, glutelin, the white of an egg, salt, carbohydrate, sugar alcohol, flavouring, fragrant peppery article, colouring agent or preservative agent as required; Under reduced pressure beat to burst to the rotten temperature of fish be 10～13 ℃ (the smart operations of beating), obtain beating the article of completion of bursting.

Then, the routed article of accomplishing in the arena of gained are carried out moulding,, cool off thereafter, make breaded fish stick thus in 75～130 ℃ of following heat treated 30 seconds～2 hours (boiling heat treated, barbecue heat treated, fried heat treated and Hot water immersion processing etc.).

In addition, when making the breaded fish stick that has carried out the awake processing of low temperature, frozen minced fillets is at room temperature partly thawed, put in the vacuum cutting machine.With the vacuum cutting machine fish gruel is slightly beaten, in this stage, add water and whole soya-bean powder, beating the rotten temperature of fish of bursting after accomplishing to the arena of bursting is 1～3 ℃ (slightly beating operation).Then add salt, under reduced pressure beat to burst to the rotten temperature of fish be 3～8 ℃, add water thereafter, under reduced pressure beat burst to the rotten temperature of fish be 8～10 ℃ (salt arena operations).Then add water again; Add additives such as starch, calcium salt, soy-bean whey, emulsifying agent, ascorbic acid, ascorbate, anti-oxidant, trans glutaminase, glutelin, the white of an egg, salt, carbohydrate, sugar alcohol, flavouring, fragrant peppery article, colouring agent or preservative agent as required; Under reduced pressure beat to burst to the rotten temperature of fish be 10～13 ℃ (the smart operations of beating), obtain beating the article of completion of bursting.

Then; The routed article of accomplishing in the arena of gained are carried out moulding; The awake processing of low temperature below 5～20 ℃ 12～16 hours; 75～130 ℃ of following heat treated (boiling heat treated, barbecue heat treated, fried heat treated and Hot water immersion processing etc.) 30 seconds～2 hours, cool off thereafter then, make breaded fish stick thus.

In addition, when making the breaded fish stick that has carried out the awake processing of high temperature, frozen minced fillets is at room temperature partly thawed, put into the vacuum cutting machine.With the vacuum cutting machine fish gruel is slightly beaten, in this stage, add water and whole soya-bean powder, beating the rotten temperature of fish of bursting after accomplishing to the arena of bursting is 1～3 ℃ (slightly beating operation).Then add salt, under reduced pressure beat to burst to the rotten temperature of fish be 3～8 ℃, add water thereafter, under reduced pressure beat burst to the rotten temperature of fish be 8～10 ℃ (salt arena operations).Then add water again; Add additives such as starch, calcium salt, soy-bean whey, emulsifying agent, ascorbic acid, ascorbate, anti-oxidant, trans glutaminase, glutelin, the white of an egg, salt, carbohydrate, sugar alcohol, flavouring, fragrant peppery article, colouring agent or preservative agent as required; Under reduced pressure beat to burst to the rotten temperature of fish be 10～13 ℃ (the smart operations of beating), obtain beating the article of completion of bursting.

Then; The routed article of accomplishing in the arena of gained are carried out moulding; The awake processing of 30～45 ℃ of following high temperature 5～60 minutes; 75～130 ℃ of following heat treated (boiling heat treated, barbecue heat treated, fried heat treated and Hot water immersion processing etc.) 30 seconds～2 hours, cool off thereafter then, make breaded fish stick thus.

Describe with preparation in the face of flesh of fish delicatessen of the present invention down.

Flesh of fish delicatessen of the present invention is characterised in that with preparation, contains whole soya-bean powder, calcium salt, reaches starch.

As whole soya-bean powder, calcium salt and starch, can use the material identical with oppressing material illustrated in the delicatessen in front.

And flesh of fish delicatessen is preferably 10～70 quality % with the content of whole soya-bean powder in the preparation, and more preferably 10～50 quality % most preferably are 10～30 quality %.

Flesh of fish delicatessen is preferably 10～40 quality % with the content of calcium salt in the preparation, and more preferably 20～40 quality % most preferably are 20～30 quality %.

Flesh of fish delicatessen is preferably 10～80 quality % with contents of starch in the preparation, and more preferably 30～70 quality % most preferably are 40～60 quality %.

In addition, flesh of fish delicatessen of the present invention with preparation in, can also further cooperate emulsifying agent, ascorbic acid, ascorbate, anti-oxidant (vitamin E and catechin etc.), sugar (sucrose, glucose, wood sugar and trehalose etc.) or sugar alcohol etc.As emulsifying agent, can enumerate glycerol fatty acid monoester, polyglyceryl fatty acid ester, sucrose fatty ester, sorbitan fatty acid ester, polysorbate and lecithin etc.

Flesh of fish delicatessen of the present invention is preferably 0.01～20 quality % with the use level of emulsifying agent, ascorbic acid, ascorbate, anti-oxidant, sugar or sugar alcohol etc. in the preparation.

Flesh of fish delicatessen of the present invention can be made through whole soya-bean powder, calcium salt and starch are mixed with mixers such as nauta mixer, ribbon blender, V-Mixer or Matcon blenders with preparation.And, under the situation that cooperates emulsifying agent, ascorbic acid, ascorbate or anti-oxidant etc., can add simultaneously, perhaps cooperate, thereby make in the front and back of adding these materials with whole soya-bean powder, calcium salt and starch.

Down have the present invention to oppress delicatessen to describe with the flesh of fish delicatessen of preparation in the face of using.

Use has the present invention to oppress delicatessen to be characterised in that with the flesh of fish delicatessen of preparation, contain the rotten and flesh of fish delicatessen of fish with preparation as raw material, with respect to the said fish gruel of 1000 mass parts; The content of whole soya-bean powder is 3.5～20 mass parts; Wherein in said fish gruel, as the fingerling ratio of oppressing in the fish gruel, Alaska cod is 0～50 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

As flesh of fish delicatessen of the present invention, specifically can enumerate: breaded fish stick, local flavor breaded fish stick, cylindric breaded fish stick, fried carrot fish cake, fish meat sausage, a flesh of fish sweet potato ball and fried bean curd etc.

The present invention oppresses the fish gruel of the raw material in the delicatessen and can use the present invention who explains with the front to oppress the identical fish gruel of delicatessen, and fingerling of oppressing in the fish gruel and ratio thereof also can be used identical fingerling and the ratio of flesh of fish delicatessen with the front explanation.

In addition, the present invention's flesh of fish delicatessen of oppressing the raw material in the delicatessen uses preparation to use preparation as the flesh of fish delicatessen of front explanation.

When using flesh of fish delicatessen of the present invention to use preparation, can add whole soya-bean powder, make rottenly with respect to 1000 mass parts fishes, the content of whole soya-bean powder is 3.5～20 mass parts, preferred 3.5～10 mass parts, 4～6 mass parts more preferably.

This be because; Using the whole soya-bean powder content rotten with respect to 1000 mass parts fishes is when being lower than the preparation of 3.5 mass parts; Particularly and when using the composition from soybean (for example Powdered soybean protein or soy-bean whey etc.) except whole soya-bean powder, can not bring into play the effect of the whole soya-bean powder that is added fully, in addition; Even using the whole soya-bean powder content rotten with respect to 1000 mass parts fishes is the preparation greater than 20 mass parts, can not expect and its addition corresponding effect.

For example, using the full-fat bean powder content is the flesh of fish delicatessen of 20 quality % when use preparation, and with respect to the fish gruel of 1000 mass parts, its addition is 17.5～100 mass parts, preferred 17.5～50 mass parts, more preferably 20～30 mass parts.

Can Powdered soybean protein be used as raw material in the flesh of fish delicatessen of preparation using the present invention to oppress delicatessen.Employed Powdered soybean protein and use level thereof are identical with the situation of the flesh of fish delicatessen of front explanation.

And; Even using under the rotten situation of the low fish of sardine, atka mackerel and the such gel formation ability of red coat; Use the present invention of above-mentioned amount to oppress delicatessen when using preparation; Even do not use the compositions except whole soya-bean powder such as Powdered soybean protein or soy-bean whey, gel formation ability is improved, and obtain the flesh of fish delicatessen of the strong and good mouthfeel of Jelly strength from soybean.That is, even do not use the compositions from soybean except whole soya-bean powder such as Powdered soybean protein or soy-bean whey, what produced in the temperature band of reviving in the time of also can suppressing to make flesh of fish delicatessen revives, and suppresses the physical property reduction of resulting product.

In addition; Even will beat the article of burst accomplishing carry out immediately heat treated with the method for making flesh of fish delicatessen in (the so-called processing through boiling immediately made under the situation of oppressing delicatessen); Use the present invention of above-mentioned amount to oppress delicatessen when using preparation, also can obtain the flesh of fish delicatessen of the strong and good mouthfeel of Jelly strength.

In addition; Having used the present invention to oppress in the flesh of fish delicatessen of delicatessen with preparation, can further add entry, the use level when adding entry is different because of fish rotten fingerling or quality; Fish with respect to 1000 mass parts is rotten; Be preferably 50～800 mass parts, more preferably 100～600 mass parts most preferably are 200～500 mass parts.

In addition, can use material or additives such as soy-bean whey, emulsifying agent, ascorbic acid, ascorbate, anti-oxidant, trans glutaminase, glutelin, the white of an egg, salt, carbohydrate, sugar alcohol, flavouring, fragrant peppery article, colouring agent or preservative agent such as green soy bean, octopus, inkfish, burdock, green onion, onion, genseng, mushroom, sea-tangle, corn or sesame in the flesh of fish delicatessen of delicatessen with preparation having used the present invention to oppress.The use level of these additives is preferably 0.1～200 mass parts with respect to 1000 mass parts fish gruels.Particularly, rotten with respect to 1000 mass parts fishes with regard to the use level of salt, 5～50 mass parts more preferably, further 10～40 mass parts more preferably most preferably are 20～40 mass parts.

As emulsifying agent, can enumerate: glycerol fatty acid monoester, polyglyceryl fatty acid ester, sucrose fatty ester, sorbitan fatty acid ester, polysorbate, and lecithin etc.

Just used flesh of fish delicatessen of the present invention with regard to the physical property of the flesh of fish delicatessen of preparation; For example; Can use matter structure appearance (TA) the .XTplus measuring physical properties devices such as (XTPL15 types) of Stable Micro Systems society system; Measure fracture strength [g] and breaking strain [mm], the product of these values is calculated be Jelly strength [gmm], utilize the intensity of this value evaluation gel.

Describe with the manufacturing approach of the flesh of fish delicatessen of preparation down in the face of having used the present invention to oppress delicatessen.

Used the present invention to oppress delicatessen and be characterised in that, cooperated flesh of fish delicatessen use preparation, made with respect to the gruel of 1000 mass parts fishes with the manufacturing approach of the flesh of fish delicatessen of preparation; The content of whole soya-bean powder is 3.5～20 mass parts; Wherein in said fish gruel, as the fingerling ratio of oppressing in the fish gruel, Alaska cod is 0～50 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

Various raw materials and use amount thereof such as employed fish gruel when having used the present invention to oppress delicatessen with the flesh of fish delicatessen of preparation in manufacturing is as the explanation of front.In addition, employed flesh of fish delicatessen uses preparation to use preparation as the flesh of fish delicatessen of front explanation.

Used the present invention to oppress delicatessen and can use the rotten thick arena operation of process (for example) fish, salt arena operation, smart manufacturing approach of beating operation, molding procedure, heating process and refrigerating work procedure to make, as long as satisfy above-mentioned condition with the flesh of fish delicatessen of preparation.And, as the heat treated in the heating process, can enumerate: processing such as boiling heat treated, barbecue heat treated and fried heat treated.About heating-up temperature in the above-mentioned heat treated and heat time heating time, identical with the situation of the flesh of fish delicatessen of front explanation.

Just add flesh of fish delicatessen with regard to preparation; As long as interpolation before heating process particularly, can be added in any operation of thick arena operation, salt arena operation and smart arena operation; In addition, can add simultaneously with water, starch or calcium salt etc. or after adding these materials, add again.And, particularly also to suppress in the manufacturing process under the situation of reviving under the low temperature, preferably adding thick the arena in the operation.

In addition, starch, calcium salt and Powdered soybean protein particularly, can add thick the arena in operation, salt arena operation and the smart any operation of beating in the operation as long as before heating process, add.

And, under the situation that cooperates materials such as green soy bean, can mix with the article of completion of bursting by the resulting arena of operation, essence arena.In addition; Salt is beaten in the operation at salt and is added; And additives such as soy-bean whey, emulsifying agent, ascorbic acid, ascorbate, anti-oxidant, trans glutaminase, glutelin, the white of an egg, carbohydrate, sugar alcohol, flavouring, fragrant peppery article, colouring agent or preservative agent are as long as add before heating process; Particularly, can add thick the arena in operation, salt arena operation and the smart any operation of beating in the operation.

As having used the present invention to oppress the concrete manufacturing approach of delicatessen with the flesh of fish delicatessen of preparation, for example so-called when breaded fish stick is made in boiling immediately, frozen minced fillets is at room temperature partly thawed, put into the vacuum cutting machine.With the vacuum cutting machine fish gruel is slightly beaten, interpolation water and flesh of fish delicatessen are used preparation in this stage, and beating the rotten temperature of fish of bursting after accomplishing to the arena of bursting is 1～3 ℃ (slightly beating operation).Then add salt, under reduced pressure beat to burst to the rotten temperature of fish be 3～8 ℃, add water thereafter, under reduced pressure beat burst to the rotten temperature of fish be 8～10 ℃ (salt arena operations).Then add water again; Add additives such as starch, calcium salt, soy-bean whey, emulsifying agent, ascorbic acid, ascorbate, anti-oxidant, trans glutaminase, glutelin, the white of an egg, salt, carbohydrate, sugar alcohol, flavouring, fragrant peppery article, colouring agent or preservative agent as required; Under reduced pressure beat to burst to the rotten temperature of fish be 10～13 ℃ (the smart operations of beating), obtain beating the article of completion of bursting.

Then, the arena of the gained article of completion of bursting are carried out moulding,, cool off thereafter, make breaded fish stick thus 75～130 ℃ of following heat treated (boiling heat treated, roast heat treated, fried heat treated and Hot water immersion processing etc.) 30 seconds～2 hours.

In addition, when making the breaded fish stick that has carried out the awake processing of low temperature, frozen minced fillets is at room temperature partly thawed, put into the vacuum cutting machine.With the vacuum cutting machine fish gruel is slightly beaten, interpolation water and flesh of fish delicatessen are used preparation in this stage, and beating the rotten temperature of fish of bursting after accomplishing to the arena of bursting is 1～3 ℃ (slightly beating operation).Then add salt, under reduced pressure beat to burst to the rotten temperature of fish be 3～8 ℃, add water thereafter, under reduced pressure beat burst to the rotten temperature of fish be 8～10 ℃ (salt arena operations).Then add water again; Add additives such as starch, calcium salt, soy-bean whey, emulsifying agent, ascorbic acid, ascorbate, anti-oxidant, trans glutaminase, glutelin, the white of an egg, salt, carbohydrate, sugar alcohol, flavouring, fragrant peppery article, colouring agent or preservative agent as required; Under reduced pressure beat to burst to the rotten temperature of fish be 10～13 ℃ (the smart operations of beating), obtain beating the article of completion of bursting.

Then; The routed article of accomplishing in the arena of gained are carried out moulding; Low temperature is awake to be handled 12～16 hours carrying out below 5～20 ℃; 75～130 ℃ of following heat treated (boiling heat treated, barbecue heat treated, fried heat treated and Hot water immersion processing etc.) 30 seconds～2 hours, cool off thereafter then, make breaded fish stick thus.

In addition, when making the breaded fish stick that has carried out the awake processing of high temperature, frozen minced fillets is at room temperature partly thawed, put into the vacuum cutting machine.With the vacuum cutting machine fish gruel is slightly beaten, interpolation water and flesh of fish delicatessen are used preparation in this stage, and beating the rotten temperature of fish of bursting after accomplishing to the arena of bursting is 1～3 ℃ (slightly beating operation).Then add salt, under reduced pressure beat to burst to the rotten temperature of fish be 3～8 ℃, add water thereafter, under reduced pressure beat burst to the rotten temperature of fish be 8～10 ℃ (salt arena operations).Then add water again; Add additives such as starch, calcium salt, soy-bean whey, emulsifying agent, ascorbic acid, ascorbate, anti-oxidant, trans glutaminase, glutelin, the white of an egg, salt, carbohydrate, sugar alcohol, flavouring, fragrant peppery article, colouring agent or preservative agent as required; Under reduced pressure beat to burst to the rotten temperature of fish be 10～13 ℃ (the smart operations of beating), obtain beating the article of completion of bursting.

Then; The routed article of accomplishing in the arena of gained are carried out moulding; Under 30～45 ℃, carry out the awake processing of high temperature 5～60 minutes; 75～130 ℃ of following heat treated (boiling heat treated, barbecue heat treated, fried heat treated and Hot water immersion processing etc.) 30 seconds～2 hours, cool off thereafter then, make breaded fish stick thus.

Describe in the face of fish gruel and the manufacturing approach thereof that contains whole soya-bean powder down.

The fish gruel that contains whole soya-bean powder of the present invention is for containing the fish gruel of the flesh of fish and whole soya-bean powder; It is characterized in that with respect to the above-mentioned flesh of fish of 1000 mass parts, the content of above-mentioned whole soya-bean powder is 3.5～20 mass parts; Fingerling ratio as the above-mentioned flesh of fish; Alaska cod is 0～50 quality %, and the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

As the fingerling ratio of oppressing in the fish gruel of whole soya-bean powder that contains of the present invention, Alaska cod is 0～50 quality %, is preferably 0～35 quality %; More preferably 0 quality % (promptly; The fish that does not contain Alaska cod flesh of fish is rotten), and the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %; Be preferably 65～100 quality %, more preferably 100 quality %.

Above-mentioned number range does not use Alaska cod as the number range under the situation (that is, as the fingerling ratio of oppressing in the fish gruel, Alaska cod is the situation of 0 quality %) of the flesh of fish in the fish gruel for comprising yet; Most preferably Alaska cod is 0 quality %; But under the situation of using Alaska cod, Alaska cod is preferably 0.1～50 quality %; 0.1～35 quality % more preferably; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is preferably 50～99.9 quality %, more preferably 65～99.9 quality %.

This be because; In the fish gruel of the ratio of Alaska cod greater than 50 quality %, because Alaska cod had high gel formation ability originally, so; Add under the situation of whole soya-bean powder not adding Powdered soybean protein, can not bring into play its additive effect fully.In addition also because, the rotten gel formation ability of the fish of sardine, atka mackerel and red coat is low, therefore, the ratio of these fishes is the additive effect that whole soya-bean powder can be further brought into play in the above fish gruel of 50 quality %.At this,, can enumerate Far East Sardinops sagax and anchovy etc. as sardine.

And; In the flesh of fish in the fish gruel that contains whole soya-bean powder of the present invention; Can use except Alaska cod, sardine, atka mackerel and the flesh of fish the red coat; For example berycoid, Japanese red carp, tilefiss, yellow croaker, Lizardfiss, scad, hairtail, conger pile, flying fish, shark, southern blue cod, long-tail cod, need not cod or the flesh of fish such as North Pacific shuttle cod, as the fingerling ratio of oppressing in the fish gruel, their total amount is preferably below the 50 quality %; More preferably 0 quality %～50 quality % most preferably are 0～35 quality %.

The flesh of fish can obtain through adopting meat from fish.Can be through the resulting flesh of fish being carried out water rinse, dehydration, meat mincing, (mixing additive as required), moulding and the fish gruel is made in processing such as freezing.Whole soya-bean powder can add in the treatment process arbitrarily, but when the meat mincing processing was added before, the trypsin inhibitor in the whole soya-bean powder flowed out sometimes, therefore, more preferably handles the back at meat mincing and adds.

As employed whole soya-bean powder in the fish gruel that contains whole soya-bean powder of the present invention, can use employed whole soya-bean powder in the flesh of fish delicatessen of front explanation.

With respect to the 1000 mass parts flesh of fish, the content of whole soya-bean powder is 3.5～20 mass parts, is preferably 3.5～10 mass parts, and more preferably 3.5～6 mass parts most preferably are 4～6 mass parts.

With regard to the fish that contains whole soya-bean powder of the present invention is rotten; In order to prevent freeze denaturation and the gel formation ability of resulting flesh of fish delicatessen to be improved, can in the rotten manufacturing process of fish, add additives such as sucrose, sugar alcohol, trehalose, phosphate, the white of an egg or bovine serum albumin(BSA).

Below, describe with the fish gruel and the manufacturing approach thereof that contain whole soya-bean powder of preparation having used flesh of fish delicatessen of the present invention.

The fish gruel that contains whole soya-bean powder of the present invention is for containing the fish gruel with preparation of the flesh of fish and flesh of fish delicatessen; It is characterized in that with respect to the above-mentioned flesh of fish of 1000 mass parts, the content of whole soya-bean powder is 3.5～20 mass parts; Fingerling ratio as the above-mentioned flesh of fish; Alaska cod is 0～50 quality %, and the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

The employed flesh of fish in the fish gruel that contains whole soya-bean powder of the present invention can use the flesh of fish that uses in the fish gruel that contains whole soya-bean powder of front explanation.

The flesh of fish can obtain through adopting meat from fish.Can be through the resulting flesh of fish being carried out water rinse, dehydration, meat mincing, (mixing additive as required), moulding and the fish gruel is made in processing such as freezing.Flesh of fish delicatessen can add in the treatment process with preparation arbitrarily, but when the meat mincing processing was added before, the trypsin inhibitor in the whole soya-bean powder flowed out sometimes, therefore, more preferably handles the back at meat mincing and adds.

Use preparation as employed flesh of fish delicatessen in the fish gruel that contains whole soya-bean powder of the present invention, can use the flesh of fish delicatessen of front explanation to use preparation.

With respect to the 1000 mass parts flesh of fish, flesh of fish delicatessen is preferably 3.5～20 mass parts with the content of the whole soya-bean powder that adds in the preparation, and the amount of more preferably adding is 3.5～10 mass parts, and the amount of most preferably adding is 4～6 mass parts.

With regard to the fish that contains whole soya-bean powder of the present invention is rotten; In order to prevent freeze denaturation and the gel formation ability of the flesh of fish delicatessen of gained to be improved, can in the rotten manufacturing process of fish, add additives such as sucrose, sugar alcohol, trehalose, phosphate, the white of an egg or bovine serum albumin(BSA).

In addition, the fish gruel that contains whole soya-bean powder of the present invention can be carried out freezing processing under-60～-30 ℃, thus, can make the frozen minced fillets that contains whole soya-bean powder.

Another aspect of the present invention (1) relates to above-mentioned flesh of fish delicatessen; It contains and comes from rotten fish components of fish and the composition from soybean that comes from whole soya-bean powder; At this, in the above-mentioned fish components rotten from fish, the composition of oppressing from Alaska cod is 0～50 quality %; And the total amount of the composition of the flesh of fish of fish more than a kind or 2 kinds from being selected from sardine, atka mackerel and the red coat is 50～100 quality %; And, coming from the rotten fish components of fish with respect to 1000 mass parts above-mentioned, the above-mentioned content from the composition of soybean that comes from whole soya-bean powder is 3.5～20 mass parts.

Another aspect of the present invention (2) relates to the described flesh of fish delicatessen in above-mentioned aspect (1), also contains the composition that comes from calcium salt and/or starch.

Another aspect of the present invention (3) relates to above-mentioned aspect (1) or (2) described flesh of fish delicatessen, also contains the composition that comes from Powdered soybean protein.

Another aspect of the present invention (4) relates to above-mentioned aspect (1) or (2) described flesh of fish delicatessen, wherein, except the above-mentioned composition that comes from whole soya-bean powder, does not contain other the composition from soybean.

Another aspect of the present invention (5) relates to the flesh of fish delicatessen described in above-mentioned aspect (1)～(4); Wherein, Come from the rotten fish components of fish above-mentioned; The composition that comes from Alaska cod flesh of fish is 0 quality %, and to come from the total amount of the composition of the flesh of fish of fish more than a kind or 2 kinds that is selected from sardine, atka mackerel and the red coat be 50～100 quality %.

Above-mentioned flesh of fish delicatessen all can be made through the flesh of fish delicatessen manufacturing approach of having stated.

Embodiment

(1) packing breaded fish stick test group 1～6

Use rotten KA (the American Seafoods society system of Alaska cod fish; KAgrade; Fingerling ratio in the flesh of fish is Alaska cod 100 quality %) rotten as fish; With the cooperation shown in table 1 (do not add starch, do not add calcium salt) and the table 3 (add starch, do not add calcium salt), the method for the manufacturing approach of stating after the utilization 1～4 (concrete process chart is shown respectively in Fig. 1～4) is made the packing breaded fish stick.To resulting packing breaded fish stick, carry out physical property evaluation with the method for back record.

Whole soya-bean powder A in the cooperation makes a living, and (day clear オ イ リ オ グ Le one プ (strain) makes trade name: ソ one ヤ Off ラ ワ one NSA, trypsin inhibitor activity: 41.7TIU/mg) to whole soya-bean powder.Whole soya-bean powder B is heating deodorization whole soya-bean powder (day clear オ イ リ オ グ Le one プ (strain) preproduction, trypsin inhibitor activity: 38.2TIU/mg).Shown in the manufacturing process of Fig. 2, as the whole soya-bean powder B of preproduction (heating deodorization whole soya-bean powder) through following method manufacturing: with dry soybean (raw material) peel handle after, heat the deodorization processing, carry out drying thereafter and carry out pulverization process.

Need to prove, for easy understanding, cooperate in the table that whole soya-bean powder A is designated as " (not heating article) ", whole soya-bean powder B is designated as " (heating article) ".

In addition; The ratio [quality %] of Alaska cod in the fingerling ratio of the flesh of fish in the employed fish gruel of the content in the table (1) expression, the ratio [quality %] of the total amount of sardine, atka mackerel and red coat in the fingerling ratio of the flesh of fish in the employed fish gruel of content (2) expression.

For to making the heat treated condition and the physical property of the treatment conditions of waking up when changing confirmed, pack breaded fish stick with manufacturing approach 1～4 these 4 kinds of method manufacturings of following explanation.

Manufacturing approach 1 is carried out heat treated to make the method for flesh of fish delicatessen immediately for beating the article of completion of bursting, and is called as " boiling immediately ", and it is the manufacturing approach of implementing usually widely.

Manufacturing approach 2 is following method: the reduction of the caused gel strength of reviving in order to confirm through the flesh of fish of boiling manufacturing immediately delicatessen; To beat before the article of burst accomplishing carry out heat treated; The heat treated of reviving; Produce under the condition of reviving forcibly to be arranged on, make the packing breaded fish stick thus.

Result through with manufacturing approach 1 and 2 compares, and can learn the article of beat to burst accomplishing are carried out heat treated and (when so-called boiling is immediately made) revive degree of the caused gel strength reduction of heating when making immediately.

Manufacturing approach 3 will be for carrying out low temperature and wake up and carry out heat treated after handling making the method for oppressing delicatessen will beating the article of completion of bursting, and it is the manufacturing approach of common enforcement widely.

Manufacturing approach 4 is following method: for the reduction of the caused gel strength of manufacturing having been carried out revive when low temperature is waken up the flesh of fish delicatessen of handling is confirmed; Carry out low temperature and wake up after the processing will beating the article of burst accomplishing; The heat treated of reviving; Produce under the condition of reviving forcibly to be arranged on, make the packing breaded fish stick thus.

Result through with manufacturing approach 3 and 4 compares, and can learn the degree that the caused gel strength of heating of reviving when making the flesh of fish delicatessen that has carried out the awake processing of low temperature reduces.

[manufacturing approach 1 (heat treated)]

Fig. 3 is the flow chart of the manufacturing approach 1 (heat treated) of expression breaded fish stick.Below, the manufacturing of the present invention who utilizes manufacturing approach 1 being oppressed delicatessen (packing breaded fish stick) describes particularly.

At first, frozen minced fillets is at room temperature partly thawed, put into vacuum cutting machine (Stephan society system, Stephan Universal Machine UM-5).With the vacuum cutting machine fish gruel is slightly beaten, in this stage, add the water of 1/3 amount of total amount of water, rotten about the fish of adding whole soya-bean powder, add whole soya-bean powder A, whole soya-bean powder B or whole soya-bean powder C.Beating the rotten temperature of fish of bursting to beating the completion article of bursting is 1～3 ℃ (slightly beating operation, about 5 minutes).

Then add salt, under reduced pressure beating routed about 1 minute is 3～8 ℃ until the rotten temperature of fish, thereafter, adds the water of 1/3 amount of total amount of water, under reduced pressure beat and burst about 1 minute, and be 8～10 ℃ (salt is beaten operation, about 2 minutes) until fish gruel temperature.

Then, add the water of remaining 1/3 amount, add the fish gruel of starch or calcium carbonate and then in this stage, add starch or calcium carbonate, under reduced pressure beat burst to the rotten temperature of fish be 10～13 ℃ (smart operation, about 1 minutes of beating), obtain beating the article of completion of bursting.

Then, the article packaging bag (the Network レ of Co., Ltd. Ha system, Network レ Ha ロ Application シ one system A08,55mm * 300mm No.4) of packing into burst is accomplished in resulting arena, after the end, under 92 ℃, carried out heat treated 40 minutes.With flowing water cooling, obtain pack breaded fish stick thereafter.

[manufacturing approach 2 (heat treated → heat treated of reviving)]

Fig. 4 is the flow chart of the manufacturing approach 2 (heat treated → heat treated of reviving) of expression breaded fish stick.Below, the manufacturing of the present invention who utilizes manufacturing approach 2 being oppressed delicatessen (packing breaded fish stick) describes particularly.

At first, frozen minced fillets is at room temperature partly thawed, put into vacuum cutting machine (Stephan Co., Ltd. makes, Stephan Universal Machine UM-5).With the vacuum cutting machine fish gruel is slightly beaten, in this stage, add the water of 1/3 amount of total amount of water, for the fish of adding whole soya-bean powder is rotten, then add whole soya-bean powder A, whole soya-bean powder B or whole soya-bean powder C.Bursting and proceed to the fish gruel temperature of bursting after accomplishing the arena in the arena is 1～3 ℃ (slightly beating operation, about 5 minutes).

Then, add salt, under reduced pressure beat burst about 1 minute be 3～8 ℃ until the rotten temperature of fish, then, add the water of 1/3 amount of total amount of water, under reduced pressure beat burst about 1 minute to the rotten temperature of fish be 8～10 ℃ (salt beat operation, about 2 minutes).

Then, add the water of remaining 1/3 amount, then in this stage, add starch or calcium carbonate for the rotten speech of the fish of adding starch or calcium carbonate, under reduced pressure beat burst to the rotten temperature of fish be 10～13 ℃ (smart beat operation, about 1 minute), obtain beating the completion article of bursting.

Then, with the arena of gained the burst article of completion pack into packaging bag (manufacturing of the Network レ of Co., Ltd. Ha, Network レ Ha ロ Application シ one system A08; 55mm * 300mm No.4); After the end, the heat treated of under 60 ℃, reviving 40 minutes is carried out 40 minutes heat treated then under 92 ℃.With flowing water cooling, obtain pack breaded fish stick thereafter.

[manufacturing approach 3 (low temperature wake up processing → heat treated)]

Fig. 5 is the flow chart of manufacturing approach 3 that breaded fish stick is shown (low temperature wake up processing → heat treated).Below, the manufacturing of the present invention who utilizes manufacturing approach 3 being oppressed delicatessen (packing breaded fish stick) specifies.

At first, frozen minced fillets is at room temperature partly thawed, put into vacuum cutting machine (manufacturing of Stephan Co., Ltd., Stephan Universal Machine UM-5).With the vacuum cutting machine fish gruel is slightly beaten, in this stage, will add the water of 1/3 amount of total amount of water, for the fish of adding whole soya-bean powder is rotten, then add whole soya-bean powder A, whole soya-bean powder B or whole soya-bean powder C.Bursting and proceed to the fish gruel temperature of bursting after accomplishing the arena in the arena is 1～3 ℃ (slightly beating operation, about 5 minutes).

Then, add salt, under reduced pressure beat burst about 1 minute be 3～8 ℃ until the rotten temperature of fish, then, add the water of 1/3 amount of total amount of water, under reduced pressure beat burst about 1 minute to the rotten temperature of fish be 8～10 ℃ (salt beat operation, about 2 minutes).

Then, add the water of remaining 1/3 amount, then in this stage, add starch or calcium carbonate for the rotten speech of the fish of adding starch or calcium carbonate, under reduced pressure beat burst to the rotten temperature of fish be 10～13 ℃ (smart beat operation, about 1 minute), obtain beating the completion article of bursting.

Then, with the arena of gained the burst article of completion pack into packaging bag (manufacturing of the Network レ of Co., Ltd. Ha, Network レ Ha ロ Application シ one system A08; 55mm * 300mm No.4), after the end, under 20 ℃, carry out the awake processing of low temperature 16 hours; Then, under 92 ℃, carry out 40 minutes heat treated.With flowing water cooling, obtain pack breaded fish stick thereafter.

[manufacturing approach 4 (low temperature is waken up and is handled → revive heat treated → heat treated)]

Fig. 6 is the flow chart of manufacturing approach 4 that breaded fish stick is shown (low temperature is waken up and handled → revive heat treated → heat treated).Below, the manufacturing of the present invention who utilizes manufacturing approach 4 being oppressed delicatessen (packing breaded fish stick) specifies.

At first, frozen minced fillets is at room temperature partly thawed, put into vacuum cutting machine (manufacturing of Stephan Co., Ltd., Stephan Universal Machine UM-5).With the vacuum cutting machine fish gruel is slightly beaten, in this stage, will add the water of 1/3 amount of total amount of water, for the fish of adding whole soya-bean powder is rotten, then add whole soya-bean powder A, whole soya-bean powder B or whole soya-bean powder C.Beat to burst and to proceed to that to beat the rotten temperature of the fish of bursting after accomplishing be 1～3 ℃ (slightly beat operation, about 5 minutes).

Then, add salt, under reduced pressure beat burst about 1 minute to the rotten temperature of fish be 3～8 ℃, then, add the water of 1/3 amount of total amount of water, under reduced pressure beat burst about 1 minute to the rotten temperature of fish be 8～10 ℃ (salt beat operation, about 2 minutes).

Then, add the water of remaining 1/3 amount, then in this stage, add starch or calcium carbonate for the rotten speech of the fish of adding starch or calcium carbonate, under reduced pressure beat burst to the rotten temperature of fish be 10～13 ℃ (smart beat operation, about 1 minute), obtain beating the completion article of bursting.

Then, with the arena of gained the burst article of completion pack into packaging bag (manufacturing of the Network レ of Co., Ltd. Ha, Network レ Ha ロ Application シ one system A08; 55mm * 300mm No.4), after the end, under 20 ℃, carry out the awake processing of low temperature 16 hours; Then, under 60 ℃, carry out 40 minutes heat treated of reviving.92 ℃ under carry out 40 minute heat treated thereafter.With flowing water cooling, obtain pack breaded fish stick thereafter.

[physical property evaluation of packing breaded fish stick]

To the packing breaded fish stick of processing; Matter structure appearance (TA) .XTplus (the XTPL15 type that uses Stable Micro Systems Co., Ltd. to make; Diameter 8mm; Spherical plunger) measure fracture strength [g] and breaking strain [mm], the product of value of calculating them is estimated the intensity of gel as Jelly strength [gmm].

The physical property evaluation result who utilizes this method evaluation is shown in table 2 (do not add starch, do not add calcium salt) and table 4 (added starch, do not added calcium salt).

Can know by table 2, use under the situation of the rotten KA of Alaska cod fish (the fingerling ratio in the flesh of fish is Alaska cod 100 quality %) as the fish gruel, even for not adding the fish gruel of whole soya-bean powder; The Jelly strength of packing breaded fish stick is also stronger; In addition, even added whole soya-bean powder (giving birth to whole soya-bean powder or heating deodorization whole soya-bean powder), compare with the situation of not adding whole soya-bean powder; Jelly strength does not have big variation; Rather for the fish of having added living whole soya-bean powder was rotten, Jelly strength died down on the contrary.

Learn that thus originally with regard to high Alaska cod fish is rotten, if only add whole soya-bean powder (giving birth to whole soya-bean powder or heating deodorization whole soya-bean powder), gel strength can not improve for gel formation ability.In addition, learn, even, also be same result not only adding whole soya-bean powder (giving birth to whole soya-bean powder or heating deodorization whole soya-bean powder) but also adding under the situation of starch by table 4.

[table 1]

[table 2]

[table 3]

[table 4]

(2) packing breaded fish stick test group 7～12

Use 2 grades on the rotten land of Alaska cod fish! Bamboo grass paddy freezing (strain) is made; Fingerling ratio in the flesh of fish is Alaska cod 100 quality %) rotten as fish; With the batching shown in table 5 (do not add starch, do not add calcium salt) and the table 7 (added starch, do not added calcium salt), utilize the method for the manufacturing approach 1～4 of front explanation to make the packing breaded fish stick.To the physical property of the packing breaded fish stick of gained, estimate with the physical property evaluation method of front explanation.The physical property evaluation result is shown in table 6 (do not add starch, do not add calcium salt) and table 8 (added starch, do not added calcium salt).

Employed whole soya-bean powder A and whole soya-bean powder B are identical in whole soya-bean powder A in the batching and whole soya-bean powder B and the test group 1～6.In addition; The ratio [quality %] of Alaska cod in the fingerling ratio of oppressing in the fish gruel that the content in the table (1) expression is used, the ratio [quality %] of the total amount of sardine, atka mackerel and red coat in the fingerling ratio of oppressing in the fish gruel that content (2) expression is used.

Learn by table 6; Use under the situation of Alaska cod fish rotten 2 grades (the fingerling ratio in the flesh of fish is Alaska cod 100 quality %) as the fish gruel,, compare with the situation of not adding whole soya-bean powder even add whole soya-bean powder (giving birth to whole soya-bean powder or heating deodorization whole soya-bean powder); On Jelly strength, there is not big variation; Rather for the fish of having added living whole soya-bean powder was rotten, Jelly strength died down on the contrary.

Learn that thus with regard to 2 grades of Alaska cod fish gruels, if only add whole soya-bean powder (giving birth to whole soya-bean powder or heating deodorization whole soya-bean powder), then gel strength can not improve.In addition, learn, even, also be same result not only adding whole soya-bean powder (giving birth to whole soya-bean powder or heating deodorization whole soya-bean powder) but also adding under the situation of starch by table 8.

[table 5]

[table 6]

[table 7]

[table 8]

(3) packing breaded fish stick test group 13～22

Use the rotten (land of atka mackerel fish; High wild freezing Co., Ltd. makes; Fingerling ratio in the flesh of fish is atka mackerel 100 quality %) rotten as fish; With the batching shown in table 9 (added starch, do not added calcium salt), table 11 (added starch (increment), do not added calcium salt) and the table 13 (added starch, added calcium salt), utilize the method for the manufacturing approach 1～4 of front explanation to make the packing breaded fish stick.To the physical property of the packing breaded fish stick of gained, estimate with the physical property evaluation method of front explanation.The physical property evaluation result is shown in table 10 (added starch, do not added calcium salt), table 12 (added starch (increment), do not added calcium salt) and table 14 (added starch, added calcium salt).

Whole soya-bean powder A in the batching and whole soya-bean powder B are identical with the whole soya-bean powder A and the whole soya-bean powder B of use in the test group 1～6; (day clear オ イ リ オ グ Le one プ (strain) makes whole soya-bean powder C for heating deodorization whole soya-bean powder; Trade name: ア Le Off ア プ ラ ス HS-600, trypsin inhibitor activity: 35.6TIU/mg).Need to prove that for easy understanding, in the list of ingredients, whole soya-bean powder C is designated as " (heating article) ".

In addition; The ratio [quality %] of Alaska cod in the fingerling ratio of oppressing in the fish gruel that the content in the table (1) expression is used, the ratio [quality %] of the total amount of sardine, atka mackerel and red coat in the fingerling ratio of oppressing in the fish gruel that content (2) expression is used.

Learn by table 10 and table 12; Use under the situation of atka mackerel fish rotten (the fingerling ratio in the flesh of fish is atka mackerel 100 quality %) as the fish gruel; When adding whole soya-bean powder (giving birth to whole soya-bean powder or heating deodorization whole soya-bean powder), the situation when not adding is compared, and Jelly strength strengthens.

In addition; When being compared, the value of the Jelly strength of manufacturing approach of table 10 and table 12 1 and manufacturing approach 2 can learn; When reviving heat treated (pressure degradation treatment) behind the interpolation whole soya-bean powder (giving birth to whole soya-bean powder or heating deodorization whole soya-bean powder); Compare when not adding whole soya-bean powder, the Jelly strength that having suppressed revives causes reduces.

Likewise; When being compared, the value of the Jelly strength of manufacturing approach of table 10 and table 12 3 and manufacturing approach 4 can learn; When reviving heat treated (pressure degradation treatment) behind the interpolation whole soya-bean powder (giving birth to whole soya-bean powder or heating deodorization whole soya-bean powder); Compare when not adding whole soya-bean powder, the Jelly strength that having suppressed revives causes reduces.

In addition, when being compared, the result of table 10 and table 12 can learn that when the use level of starch was increased, Jelly strength further strengthened.

And, learn that by table 14 under the situation of having added calcium carbonate, similarly, when adding whole soya-bean powder (giving birth to whole soya-bean powder or heating deodorization whole soya-bean powder), compare when not adding whole soya-bean powder, Jelly strength strengthens; When having carried out reviving heat treated (pressure degradation treatment), compare when not adding whole soya-bean powder, the Jelly strength that having suppressed revives causes reduces.

Know by above,, can obtain that gel formation ability improves, Jelly strength is strong and the flesh of fish delicatessen of good mouthfeel through adding whole soya-bean powder.

[table 9]

[table 10]

[table 11]

[table 12]

[table 13]

[table 14]

(4) packing breaded fish stick test group 23～28

Using the sardine fish, rotten (too foreign food Co., Ltd. makes; The U.S. produces; Fingerling ratio in the flesh of fish is sardine 100 quality %) rotten as fish; With the batching shown in table 15 (added starch, do not added calcium salt) and the table 17 (added starch (increment), do not added calcium salt), utilize the method for the manufacturing approach 1～4 of front explanation to make the packing breaded fish stick.To the physical property of the packing breaded fish stick of gained, estimate with the physical property evaluation method of front explanation, in the table 15 use level of starch few for adopting the said determination method can not measure the little value of breaking strain, the such degree of fracture strength.Therefore, measure hardness [g], carry out physical property evaluation with other evaluation methods.Particularly, matter structure appearance (TA) .XTplus (XTPL15 type, the cylindric plunger of diameter 15mm) that uses Stable Micro Systems Co., Ltd. to make measures hardness [g], and its physical property is estimated.The physical property evaluation result is shown in table 16 (added starch, do not added calcium salt) and table 18 (added starch (increment), do not added calcium salt).

Whole soya-bean powder A in the batching and whole soya-bean powder B are identical with the whole soya-bean powder A and the whole soya-bean powder B of use in the test group 1～6.

In addition; The ratio [quality %] of Alaska cod in the fingerling ratio of oppressing in the fish gruel that the content in the table (1) expression is used, the ratio [quality %] of the total amount of sardine, atka mackerel and red coat in the fingerling ratio of oppressing in the fish gruel that content (2) expression is used.

Learn by table 16; Under using sardine fish rotten (the fingerling ratio in the flesh of fish the is sardine 100 quality %) situation rotten as fish; When adding whole soya-bean powder (giving birth to whole soya-bean powder or heating deodorization whole soya-bean powder), the situation when not adding is compared, and it is big that the value of hardness becomes.

In addition; When being compared, the value of the Jelly strength of manufacturing approach of table 16 1 and manufacturing approach 2 can learn; When reviving heat treated (pressure degradation treatment) behind the interpolation whole soya-bean powder (giving birth to whole soya-bean powder or heating deodorization whole soya-bean powder); Compare with not adding whole soya-bean powder, the hardness number that having suppressed significantly revives causes reduces.

Likewise; When being compared, the value of the Jelly strength of manufacturing approach of table 16 3 and manufacturing approach 4 can learn; When reviving heat treated (pressure degradation treatment) behind the interpolation whole soya-bean powder (giving birth to whole soya-bean powder or heating deodorization whole soya-bean powder); Compare with not adding whole soya-bean powder, the hardness number that having suppressed significantly revives causes reduces.

Learn by table 18; Under using sardine fish rotten (the fingerling ratio in the flesh of fish the is sardine 100 quality %) situation rotten as fish; When adding whole soya-bean powder (giving birth to whole soya-bean powder or heating deodorization whole soya-bean powder), the situation when not adding is compared, and Jelly strength strengthens.

In addition; When being compared, the value of the Jelly strength of manufacturing approach of table 18 1 and manufacturing approach 2 can learn; When reviving heat treated (pressure degradation treatment) behind the interpolation whole soya-bean powder (giving birth to whole soya-bean powder or heating deodorization whole soya-bean powder); Compare with not adding whole soya-bean powder, the Jelly strength that having suppressed significantly revives causes reduces.

Likewise; When being compared, the value of the Jelly strength of manufacturing approach of table 18 3 and manufacturing approach 4 can learn; When reviving heat treated (pressure degradation treatment) behind the interpolation whole soya-bean powder (giving birth to whole soya-bean powder or heating deodorization whole soya-bean powder); Compare with not adding whole soya-bean powder, the Jelly strength that having suppressed significantly revives causes reduces.

Know by above,, can obtain that gel formation ability improves, Jelly strength is strong and the flesh of fish delicatessen of good mouthfeel through adding whole soya-bean powder.

[table 15]

[table 16]

[table 17]

[table 18]

(5) packing breaded fish stick test group 29～39

(India produces to use the rotten KA of red coat fish; Fingerling ratio in the flesh of fish is red coat 100 quality %) rotten as fish; With the batching shown in table 19 (do not add starch, do not add calcium salt), table 21 (added starch, do not added calcium salt), table 23 (added starch, do not add calcium salt, water decrement), the table 25 (added starch, added calcium salt), utilize the method for the manufacturing approach 1～4 of front explanation to make the packing breaded fish stick.To the physical property of the packing breaded fish stick of gained, estimate with the physical property evaluation method of front explanation.The physical property evaluation result is shown in table 20 (do not add starch, do not add calcium salt), table 22 (added starch, do not added calcium salt), table 24 (added starch, do not add calcium salt, water decrement) and table 26 (added starch, added calcium salt).

Need to prove; By the packing breaded fish stick of the manufacturing approach 2 of table 20 (do not add starch, do not add calcium salt) and 4 gained and very soft by the packing breaded fish stick of manufacturing approach 2 gained of table 22 (added starch, do not added calcium salt); Therefore; The peak value of fracture strength and breaking strain can not be obtained, Jelly strength can not be calculated.

Whole soya-bean powder A in the batching and whole soya-bean powder B are identical with the whole soya-bean powder A and the whole soya-bean powder B of use in the test group 1～6; (day clear オ イ リ オ グ Le one プ (strain) makes whole soya-bean powder C for heating deodorization whole soya-bean powder; Trade name: ア Le Off ア プ ラ ス HS-600, trypsin inhibitor activity: 35.6TIU/mg).Need to prove that for easy understanding, in the list of ingredients, whole soya-bean powder C is designated as " (heating article) ".

In addition; The ratio [quality %] of Alaska cod in the fingerling ratio of oppressing in the fish gruel that the content in the table (1) expression is used, the ratio [quality %] of the total amount of sardine, atka mackerel and red coat in the fingerling ratio of oppressing in the fish gruel that content (2) expression is used.

Also there is the part that to measure and not have numerical value in the comparative example; But; By table 20, table 22, table 24, and table 26 learn, uses red coat fish rotten (the fingerling ratio in the flesh of fish is red coat 100 quality %) as under the rotten situation of fish, when adding whole soya-bean powder (give birth to whole soya-bean powder or heat the deodorization whole soya-bean powder); Situation when not adding is compared, and Jelly strength strengthens.Particularly; When being compared, the result of table 20 and table 22 can learn; With using trypsin inhibitor activity is that the situation of the whole soya-bean powder A (giving birth to whole soya-bean powder) of 41.7 (TIU/mg) is compared; When using trypsin inhibitor activity to be the whole soya-bean powder B (heating deodorization whole soya-bean powder) of 38.2 (TIU/mg), Jelly strength significantly strengthens.

In addition; When being compared, the value of the Jelly strength of manufacturing approach of table 22 3 and manufacturing approach 4 can learn; Under the situation of heat treated (the pressure degradation treatment) of after adding whole soya-bean powder (giving birth to whole soya-bean powder or heating deodorization whole soya-bean powder), reviving; Compare with not adding whole soya-bean powder, the Jelly strength that having suppressed significantly revives causes reduces.

In addition; When being compared, the Jelly strength value of manufacturing approach of table 24 1 and manufacturing approach 2 can learn; Under the situation of heat treated (the pressure degradation treatment) of after adding whole soya-bean powder (giving birth to whole soya-bean powder or heating deodorization whole soya-bean powder), reviving; Compare with not adding whole soya-bean powder, the Jelly strength that having suppressed significantly revives causes reduces.

Likewise; When being compared, the Jelly strength value of manufacturing approach of table 24 3 and manufacturing approach 4 can learn; Under the situation of heat treated (the pressure degradation treatment) of after adding whole soya-bean powder (giving birth to whole soya-bean powder or heating deodorization whole soya-bean powder), reviving; Compare with not adding whole soya-bean powder, the Jelly strength that having suppressed significantly revives causes reduces.

And, learn that by table 26 under the situation of having added calcium carbonate, similarly, when adding whole soya-bean powder (giving birth to whole soya-bean powder or heating deodorization whole soya-bean powder), compare with not adding whole soya-bean powder, Jelly strength strengthens; Under the situation of heat treated (pressure degradation treatment) of having carried out reviving, to compare with not adding whole soya-bean powder, the Jelly strength that having suppressed significantly revives causes reduces.

Know by above,, can obtain that gel formation ability improves, Jelly strength is strong and the flesh of fish delicatessen of good mouthfeel through adding whole soya-bean powder.

[table 19]

[table 20]

[table 21]

[table 22]

[table 23]

[table 24]

[table 25]

[table 26]

(6) packing breaded fish stick test group 40～43

Use is rotten with Alaska cod fish! and Bamboo grass paddy freezing (strain) is made; 2 grades on land; Fingerling ratio in the flesh of fish is Alaska cod 100 quality %), rotten (high wild freezing Co., Ltd. makes the atka mackerel fish; Land; Fingerling ratio in the flesh of fish is atka mackerel 100 quality %), (India produces the rotten KA of red coat fish; Fingerling ratio in the flesh of fish is red coat 100 quality %) rotten with the composite fish of 1: 1: 1 mass ratio rotten (the fingerling ratio in the flesh of fish is that the total of Alaska cod 33.3 quality %, sardine, atka mackerel and red coat is measured 66.7 quality %) as fish, with the batching shown in table 27 (added starch, do not added calcium salt) and the table 29 (added starch, added calcium salt), utilize the method for the manufacturing approach 1～4 of front explanation to make the packing breaded fish stick.To the physical property of the packing breaded fish stick of gained, estimate with the physical property evaluation method of front explanation.The physical property evaluation result is shown in table 28 (added starch, do not added calcium salt) and table 30 (added starch, added calcium salt).

Whole soya-bean powder B in the batching is identical with the whole soya-bean powder B of use in the test group 1～6.

In addition; The ratio [quality %] of Alaska cod in the fingerling ratio of oppressing in the fish gruel that the content in the table (1) expression is used, the ratio [quality %] of the total amount of sardine, atka mackerel and red coat in the fingerling ratio of oppressing in the fish gruel that content (2) expression is used.

Learn by table 28 and table 30; Use Alaska cod fish is rotten, the atka mackerel fish rotten, and the fish that mixes of the rotten KA of red coat fish rotten (the fingerling ratio in the flesh of fish is Alaska cod 33.3 quality %; The total of sardine, atka mackerel and red coat is measured 66.7 quality %) rotten and when adding whole soya-bean powder (heating deodorization whole soya-bean powder) as fish; Compare when not adding, Jelly strength significantly strengthens.

In addition; When being compared, the Jelly strength value of manufacturing approach of table 28 1 and manufacturing approach 2 can learn; Under the situation of heat treated (the pressure degradation treatment) of after adding whole soya-bean powder (heating deodorization whole soya-bean powder), reviving; Compare with not adding whole soya-bean powder, the Jelly strength that having suppressed revives causes reduces.

Likewise; When being compared, the Jelly strength value of manufacturing approach of table 28 3 and manufacturing approach 4 can learn; Under the situation of heat treated (the pressure degradation treatment) of after adding whole soya-bean powder (heating deodorization whole soya-bean powder), reviving; Compare with not adding whole soya-bean powder, the Jelly strength that having suppressed significantly revives causes reduces.

In addition, learn that under the situation of having added calcium carbonate, similarly, when adding whole soya-bean powder (heating deodorization whole soya-bean powder), compare with not adding whole soya-bean powder, Jelly strength significantly strengthens by table 30; Under the situation of heat treated (pressure degradation treatment) of having carried out reviving, to compare with not adding whole soya-bean powder, the Jelly strength that having suppressed significantly revives causes reduces.

Know by above; Even under the situation of using Alaska cod as the rotten flesh of fish of fish; If its ratio is below the 50 quality %,, can obtain that gel formation ability improves, Jelly strength is strong and the flesh of fish delicatessen of good mouthfeel then through adding whole soya-bean powder.

[table 27]

[table 28]

[table 29]

[table 30]

(7) flesh of fish delicatessen is with the manufacturing of preparation

Through 80g (22.2 quality %) whole soya-bean powder B (is heated the deodorization whole soya-bean powder; Day clear オ イ リ オ グ Le one プ (strain) preproduction, trypsin inhibitor activity: 38.2TIU/mg), 100g (27.8 quality %) calcium carbonate and 180g (50 quality %) farina mix and make flesh of fish delicatessen and use preparation 360g.

Industrial applicibility

Flesh of fish delicatessen of the present invention can use in field of food such as aquatic products processing article, fish meat sausage, and in addition, in order to improve the mouthfeel of flesh of fish delicatessen, flesh of fish delicatessen of the present invention can be as the raw material of flesh of fish delicatessen with preparation.

Claims (26)

1. a flesh of fish delicatessen is characterized in that, contains fish gruel and whole soya-bean powder as raw material; Said fish with respect to 1000 mass parts is rotten, and the content of said whole soya-bean powder is 3.5～20 mass parts, wherein in said fish gruel; As the fingerling ratio of oppressing in the fish gruel; Alaska cod is 0～50 quality %, and the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

2. the described flesh of fish delicatessen of claim 1 is characterized in that, also contains calcium salt and/or starch.

3. claim 1 or 2 described flesh of fish delicatessens is characterized in that, also contain Powdered soybean protein.

4. claim 1 or 2 described flesh of fish delicatessens is characterized in that, except said whole soya-bean powder, mismatch other the composition from soybean.

5. each described flesh of fish delicatessen in the claim 1～4; It is characterized in that; In said fish gruel, as the fingerling ratio of oppressing in the fish gruel, Alaska cod is 0 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

6. each described flesh of fish delicatessen in the claim 1～5; It is characterized in that, in said fish gruel, as the fingerling ratio of oppressing in the fish gruel; Alaska cod is 0～50 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is that 50～100 quality % and red coat are 30～100 quality %, and the trypsin inhibitor activity of said whole soya-bean powder is below the 40TIU/mg.

7. a manufacturing approach of oppressing delicatessen is characterized in that, and is rotten with respect to the fish of 1000 mass parts; The whole soya-bean powder that cooperates 3.5～20 mass parts; Wherein in said fish gruel, as the fingerling ratio of oppressing in the fish gruel, Alaska cod is 0～50 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

8. the manufacturing approach of the described flesh of fish delicatessen of claim 7 is characterized in that, also cooperates calcium salt and/or starch.

9. the manufacturing approach of claim 7 or 8 described flesh of fish delicatessens is characterized in that, also cooperates Powdered soybean protein.

10. the manufacturing approach of claim 7 or 8 described flesh of fish delicatessens is characterized in that, except said whole soya-bean powder, mismatches other the composition from soybean.

11. the manufacturing approach of each described flesh of fish delicatessen in the claim 7～10; It is characterized in that; In said fish gruel, as the fingerling ratio of oppressing in the fish gruel, Alaska cod is 0 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

12. the manufacturing approach of each described flesh of fish delicatessen in the claim 7～11; It is characterized in that, in said fish gruel, as the fingerling ratio of oppressing in the fish gruel; Alaska cod is 0～50 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is that 50～100 quality % and red coat are 30～100 quality %, and the trypsin inhibitor activity of said whole soya-bean powder is below the 40TIU/mg.

13. a flesh of fish delicatessen is used preparation, it is characterized in that, contains whole soya-bean powder, starch, reaches calcium salt.

14. the described flesh of fish delicatessen of claim 13 is used preparation, it is characterized in that, the content of said whole soya-bean powder is 20～70 quality %, and said contents of starch is 10～60 quality %, and the content of said calcium salt is 5～30 quality %.

15. one kind the flesh of fish delicatessen, it is characterized in that, contain fish gruel and claim 13 or 14 described flesh of fish delicatessens with preparation as raw material; Said fish with respect to 1000 mass parts is rotten, and the content of whole soya-bean powder is 3.5～20 mass parts, wherein in said fish gruel; As the fingerling ratio of oppressing in the fish gruel; Alaska cod is 0～50 quality %, and the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

16. the described flesh of fish delicatessen of claim 15 is characterized in that, also contains Powdered soybean protein.

17. the described flesh of fish delicatessen of claim 15 is characterized in that, except said whole soya-bean powder, mismatches other the composition from soybean.

18. each described flesh of fish delicatessen in the claim 15～17; It is characterized in that; In said fish gruel, as the fingerling ratio of oppressing in the fish gruel, Alaska cod is 0 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

19. each described flesh of fish delicatessen in the claim 15～18; It is characterized in that, in said fish gruel, as the fingerling ratio of oppressing in the fish gruel; Alaska cod is 0～50 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is that 50～100 quality % and red coat are 30～100 quality %, and said flesh of fish delicatessen uses the trypsin inhibitor activity of the whole soya-bean powder in the preparation as below the 40TIU/mg.

20. a manufacturing approach of oppressing delicatessen is characterized in that, cooperates claim 13 or 14 described flesh of fish delicatessens to use preparation; Make that the content of whole soya-bean powder is 3.5～20 mass parts, wherein in said fish gruel with respect to the gruel of 1000 mass parts fishes; As the fingerling ratio of oppressing in the fish gruel; Alaska cod is 0～50 quality %, and the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

21. the manufacturing approach of the described flesh of fish delicatessen of claim 20 is characterized in that, also cooperates Powdered soybean protein.

22. the manufacturing approach of the described flesh of fish delicatessen of claim 20 is characterized in that, except said whole soya-bean powder, mismatches other the composition from soybean.

23. the manufacturing approach of each described flesh of fish delicatessen in the claim 20～22; It is characterized in that; In said fish gruel, as the fingerling ratio of oppressing in the fish gruel, Alaska cod is 0 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

24. the manufacturing approach of each described flesh of fish delicatessen in the claim 20～23; It is characterized in that; In said fish gruel; As the fingerling ratio of oppressing in the fish gruel, Alaska cod is 0～50 quality %, and; The total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is that 50～100 quality % and red coat are 30～100 quality %, and said flesh of fish delicatessen has the trypsin inhibitor activity below the 40TIU/mg with the whole soya-bean powder in the preparation.

25. a fish that contains whole soya-bean powder is rotten, it is the fish gruel that contains the flesh of fish and whole soya-bean powder, it is characterized in that; The said flesh of fish with respect to 1000 mass parts; The content of said whole soya-bean powder is 3.5～20 mass parts, and as the fingerling ratio of the said flesh of fish, Alaska cod is 0～50 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

26. a fish that contains whole soya-bean powder is rotten, it is to contain the fish gruel with preparation of the flesh of fish and claim 13 or 14 described flesh of fish delicatessens, it is characterized in that; The said flesh of fish with respect to 1000 mass parts; The content of whole soya-bean powder is 3.5～20 mass parts, and as the fingerling ratio of the said flesh of fish, Alaska cod is 0～50 quality %; And the total amount that is selected from the fish more than a kind or 2 kinds in sardine, atka mackerel and the red coat is 50～100 quality %.

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