JPS5963167A - Preparation of fluid or liquid food - Google Patents
Preparation of fluid or liquid foodInfo
- Publication number
- JPS5963167A JPS5963167A JP57107077A JP10707782A JPS5963167A JP S5963167 A JPS5963167 A JP S5963167A JP 57107077 A JP57107077 A JP 57107077A JP 10707782 A JP10707782 A JP 10707782A JP S5963167 A JPS5963167 A JP S5963167A
- Authority
- JP
- Japan
- Prior art keywords
- protein
- fish meat
- mixture
- paste
- lactic acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- Dairy Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は魚肉を利用した流動状乃至液状食品の製造方法
に関するものであり、詳しくは魚肉の磨砕物又はそれと
植物性蛋白質給源、動物性蛋白質給源、動植物油脂給源
および炭水化物給源からなる群から選ばれた１種以上の
混合物に、蛋白質を分解する酵素またば／および微生物
を作用させ、魚肉又は当該混合物に含まれる蛋白質の物
性を変化せしめて得られるペースト状蛋白質材料を使用
して流動状乃至液状食品を製造する方法−に関するもの
である。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a fluid or liquid food using fish meat, and more specifically, the present invention relates to a method for producing a fluid or liquid food using fish meat, and more specifically, grinding of fish meat or grinding thereof, and a vegetable protein source, an animal protein source, an animal and vegetable oil source, and a carbohydrate source. A paste-like protein material obtained by causing a protein-degrading enzyme and/or microorganism to act on a mixture of one or more selected from the group consisting of sources to change the physical properties of the fish meat or the protein contained in the mixture. The present invention relates to a method for producing fluid or liquid foods using the present invention.
従来、魚肉は主として水産練製品の製造に使用されてお
シ、例えば魚肉すり身にデンプン、食塩、調味料および
水、必侠なら、その他の原料成分を配合し、混練した後
、任意に成型し、加熱処理することによシ、魚肉が有す
るゲル化能を利用し、固化させ、これらの水産練製品は
製造されている。このような水産練製品は我が国の重要
な蛋白質材料である魚肉の加工食品として主要なもので
あるが、魚肉はそれが保有するゲル化能のためその他の
食品の製造にはあまり利用されでいない。Traditionally, fish meat has been mainly used to produce fish paste products.For example, fish meat paste is mixed with starch, salt, seasonings and water, and other raw materials are kneaded and shaped into desired shapes. These fish paste products are produced by heating and solidifying fish meat by utilizing its gelling ability. Such fish paste products are the main processed foods for fish meat, which is an important protein material in Japan, but fish meat is not used much for the production of other foods due to its gelling ability. .
本発明はかかる魚肉が有するゲル化能を減少乃至喪失せ
しめそれを利用して、従来の水産練製品とは全く異なっ
た新しいタイプの食品を製造し、魚肉の新しい用途を開
拓し、わが国の重要な蛋白質材料としての価値をよシ高
めることを目的とするものである。The present invention reduces or loses the gelling ability of fish meat, and utilizes it to produce a new type of food that is completely different from conventional fish paste products, and to develop new uses for fish meat, which are important in Japan. The purpose is to further increase its value as a protein material.
すなわち、本発明は、魚肉の磨砕物またはそれと植物性
蛋白質給源、動物性蛋白質給源、動植物油脂給源および
炭水化物給源からなる群から選ばれた１種以上との混合
物に、蛋白質を分解する酵素またけ／および微生物を作
用させ、魚肉又は当該混合物中の蛋白質の物性を変化せ
しめて得られるペースト状蛋白質材料に水を加え、液状
化後、殺菌し、乳酸菌を添加して乳酸ｉ撥酵せしめるこ
とを特徴とする流動状乃至液状食品の製造方法である。That is, the present invention provides a method for adding enzymes that decompose proteins to ground fish meat or a mixture thereof with one or more selected from the group consisting of a vegetable protein source, an animal protein source, an animal and vegetable oil source, and a carbohydrate source. Adding water to a paste-like protein material obtained by applying / and microorganisms to change the physical properties of the protein in fish meat or the mixture, liquefying it, sterilizing it, and adding lactic acid bacteria to perform lactic acid repellent fermentation. This is a method for producing fluid or liquid foods.
以下に本発明の流動状乃至液状食品の製造方法についで
肝述する。The method for producing fluid or liquid foods of the present invention will be explained below.
本発明で使用し、うる魚肉（ここで、゛魚″どは通常、
水産）Ｊ］１工に使用されうる海産動物を意味する。）
としては、偵々の原料魚を採肉して得られるものおよび
それらをさらに例えば水晒、脱水等の精製を行って得ら
れる魚肉すシ身並びにこれを凍結せしめた冷凍魚肉すシ
身等の種々の魚肉又は加工魚肉があげられ、前記の原料
魚としでは、例えばスケトウタラ類のタラ類、ヒラメ、
カレイ類、タイ類、イワシ類、サバ類、サンマ類、アジ
類、イカ類、カツオ類、マグロ、カジキ類、プリ類、サ
ケ、マス類、ニシン、メヌケ、サメ類、タコ類、エビ顛
、クジラ類、ワラズカ、グチ類、タチウォ、貝類等をあ
げることができる。Fish meat used in the present invention (herein, "fish" is usually
Fisheries) J] 1 means marine animals that can be used for industrial purposes. )
These include fish meat obtained by collecting raw raw fish, fish meat obtained by further purification such as water bleaching, dehydration, etc., and frozen fish meat obtained by freezing the same. Various fish meats or processed fish meats may be mentioned, and examples of the above-mentioned raw material fish include walleye cod, flounder,
Flounder, sea bream, sardines, mackerel, saury, horse mackerel, squid, bonito, tuna, marlin, puri, salmon, trout, herring, menuke, shark, octopus, shrimp, Examples include cetaceans, rockfish, croakers, hairtails, and shellfish.
本発明に使用される植物性蛋白質給源としては、大豆、
落花生、綿実、ゴマ、ヒマプリ、小、麦等の植物性蛋白
原料、およびその脱脂加工品並びにそれらから誘導され
る濃縮蛋白質、分離蛋白質等があげられる。The vegetable protein sources used in the present invention include soybean,
Examples include vegetable protein raw materials such as peanuts, cottonseed, sesame, hemproot, wheat, and defatted processed products thereof, as well as concentrated proteins and isolated proteins derived therefrom.
本発明に使用される動物性蛋白質給源としては、例えば
盲孔、脱脂乳、練乳、全脂粉乳、脱脂粉乳、調製粉乳、
バター、クリーム、チーズ等の乳又は乳製品；例えば牛
肉、馬肉、豚肉、羊肉、鶏肉等の畜肉；例えば燻製肉、
乾燥肉等の畜肉加工品；例えば卵、乾燥、卵、凍結卵、
卵黄、卵白等の卵又は卵製品；例えばレバー等のその他
の動物蛋白源等があげられる。Examples of animal protein sources used in the present invention include blind hole milk, skim milk, condensed milk, whole milk powder, skim milk powder, formulated milk powder,
Milk or dairy products such as butter, cream, and cheese; Meat such as beef, horse meat, pork, mutton, and chicken; For example, smoked meat;
Processed livestock products such as dried meat; for example, eggs, dried eggs, frozen eggs,
Examples include eggs or egg products such as egg yolks and egg whites; and other animal protein sources such as liver.
本発明に使用される動植物油脂給源としては、例えば肝
脂、牛脂、羊脂、馬脂、魚油、鯨油、乳脂、等の動物性
油脂；例えば大豆油、アマニ油、ナフラワー油、ヒマワ
リ油、綿実油、カポック油、オリーブ油、トウモロコシ
油、パーム油、パーム核油、サル脂、イリツペ脂、ポル
ネオタロー脂、ヤシ油等の植物性油脂；およびそれらに
水素添加、エステル交換、分別等の処理を施こして得ら
れる加工油脂、並びに例えばバター、クリーム、マーガ
リン、ショートニング等の油脂加工製品等があげられる
。Examples of animal and vegetable oil sources used in the present invention include liver fat, beef tallow, mutton tallow, horse tallow, fish oil, whale oil, and milk fat; for example, soybean oil, linseed oil, napflower oil, sunflower oil, Vegetable oils and fats such as cottonseed oil, kapok oil, olive oil, corn oil, palm oil, palm kernel oil, monkey fat, illitupe fat, porneotallow fat, coconut oil; and those subjected to treatments such as hydrogenation, transesterification, and fractionation. Examples include processed fats and oils obtained by the process, as well as processed fats and oil products such as butter, cream, margarine, and shortening.
本発明に使用される炭水化物給源としては、例ｔば米、
小麦、トウモロコシ、ジャガイモ、サンマイモ等の炭水
化物を多量に含む農産物；それらを製粉して得られる粉
末化物；前記の農産物から得られる、例えば米デンプン
、小麦デンプン、トウモロコシデンプン、ジャガイモデ
ンプン等のデンプン；デンプンを加工、変性して得られ
る、例えばα−化デンプン、デキストリン、等の加工、
変性デンプン；例えば砂糖、ハチミツ、デンプン糖等の
糖類；例えばリンゴ、オレンジ、イチビ、ブドウ等の果
実の果肉又は果汁等があげられる。Carbohydrate sources used in the present invention include, for example, rice,
Agricultural products containing large amounts of carbohydrates such as wheat, corn, potatoes, and sun potatoes; Powdered products obtained by milling them; Starches obtained from the above agricultural products, such as rice starch, wheat starch, corn starch, and potato starch; For example, processing of pregelatinized starch, dextrin, etc. obtained by processing and modifying
Modified starch; for example, sugars such as sugar, honey, and starch sugar; for example, the pulp or fruit juice of fruits such as apples, oranges, strawberries, and grapes.
本発明に使用しうる蛋白質を分解する酵素としては、例
えば、アクロシン、ウロキナーゼ、ウロペプンン、エラ
スターゼ、エンテロヘフチダーゼ、カテグシン、カリク
レイン、キニナーゼ２、キモトリプシン、キモノくノく
イン、コラゲナーゼ、ストレプトキナーゼ、スプチリシ
ン、テルモリジン、トリフシン、トロンビン、ノくノ（
イン、バンクレアトベプチダーゼ、フィシン、プラスミ
ン、レニン、レプチジーゼ、レンニン等のようなプロテ
イナービ；例えばアルギニンアミノペプチダーゼ、オキ
７ナーゼ、ロイシンアミノペプチターーゼ等のアミノペ
プチダーゼ、アンギオテンシナーゼ、アンギオテンシン
変換酵素、インシュリナーゼ、例えばアルギニンカルボ
キシペプチダーゼ、キニナーゼ１、チロイドペプチダー
ゼ等のカルボキシペププーダーゼ、例えばカルノンナー
ゼ、グロリナーゼ等のジペブチダーゼ、その他プロナー
ゼのようなペプチダーゼ；およびその他の蛋白分解酵素
並びにそれらの変性品、配合品等があげられる。Enzymes that degrade proteins that can be used in the present invention include, for example, acrosin, urokinase, uropepun, elastase, enteroheftidase, categusin, kallikrein, kininase 2, chymotrypsin, kimonokunokuin, collagenase, streptokinase, and sptilisin. , thermolyzine, trifusin, thrombin, Nokuno (
proteinases such as arginine aminopeptidase, oxinase, leucine aminopeptidase, angiotensinase, angiotensin converting enzyme, Surinases, such as arginine carboxypeptidase, kininase 1, carboxypeptidases such as thyroid peptidases, dipebutidases such as carnonase and glolinase, and other peptidases such as pronase; and other proteolytic enzymes and their modified products and combinations. etc. can be mentioned.
本発明に使用しうる蛋白質を分解する微生物としては、
例えばアスペルギルス（Ａｇｐｅｒｇｉｌｌｕｇ）属、
ムコール（Ｍｕｃｏｒ ）属、リゾープス（Ｒ，ｈｉｚ
ｏｐｕｓ ）属、ペニシリウム（Ｐｅｎｉｃｉｌｌｌｕ
ｍ）属、モナスクス（Ｍｏｎａｓｃｕｓ ）属等に属す
るカビ類（糸状菌類）；例えばストレプトコックス（Ｓ
ｔｒｅｐｔｏｃｏｃｏｃｃｕｓ ）属、ペデイオコック
ス（Ｐｅｄｉｏｃｏｃｃｕｓ ）属、ロイコノストック
（Ｌｅｕｃｏｎｏｇｔｏｃ ）属、コントバチルス（Ｌ
ａｃｔｏ−ｂａｃｉｌｌｕｓ ）属等に属する乳酸菌、
および例えばバチルス・ナツト−（Ｂａｃｉｌｌｕｓ
ｎａｔｔｏ ）、バチルス参サブティリス（Ｂａｃｉｌ
ｌｕｓ ｓｕｂｔｉｌｉｇ）等の細菌類；例えばザツカ
ロミセス・エリプソイブウス（Ｓａｃｃｈａ−ｒｏｍｙ
ｃｅｓ ｅｌｌｌｐＩＩｏｉｄｅｕｓ ）、サツカロミ
セス０セレビシエ−（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃ
ｅｒｅｖｉｓｉａｅ ）、トルラ（Ｔｏｒｕｌａ ）等
の酵母類；およびそれらの変異株、配合品等があげられ
る。Microorganisms that decompose proteins that can be used in the present invention include:
For example, Aspergillus genus,
Mucor genus, Rhizopus (R, hiz)
Opus ) genus, Penicillium
m) Molds (filamentous fungi) belonging to the genus Monascus, etc.; for example, Streptococcus (S
treptococcus), Pediococcus, Leuconogtoc, Contobacillus (L
lactic acid bacteria belonging to the genus acto-bacillus, etc.
and, for example, Bacillus natuto (Bacillus
natto), Bacillus subtilis
Bacteria such as Saccharomyces ellipsoevus (Saccha-romyces subtilig);
ces ellpIIoideus), Saccharomyces 0 cerevisiae (Saccharomyces c
Yeasts such as Y. erevisiae) and Torula; and mutant strains and combination products thereof.
本発明の製造方法を具体例を示せば次の通シである。A specific example of the manufacturing method of the present invention is as follows.
まず、魚肉の磨砕物と蛋白質を分解する酵素または／お
よび微生物の均質な混合物を調製するため、魚肉に酵素
または／および微生物を添加して磨砕するかまたは魚肉
を磨砕しつつ酵素または／および微生物を添加するかあ
るいは魚肉を磨砕後、酵素また１ｌ−Ｊ：／および微生
物を添加し均一に混合する。この際、魚肉以外に動物性
蛋白質給源、植物性蛋白質給源、動植物油脂給源および
／または炭水化物給源を原料として使用する場合は最初
の段階又は途中の段階で添加すればよく、また例えば食
塩、リン酸２ナトリウム、ポリリン酸ナトリウム等の塩
、水、油脂、炭水化物に作用する酵素・微生物または／
および天然抗菌剤等のその他の成分を添加してもよい。First, in order to prepare a homogeneous mixture of ground fish meat and enzymes and/or microorganisms that decompose proteins, enzymes or/and microorganisms are added to fish meat and ground, or while the fish meat is ground, enzymes or/and microorganisms are added. After adding microorganisms or grinding the fish meat, enzymes or microorganisms are added and mixed uniformly. At this time, if animal protein sources, vegetable protein sources, animal and vegetable oil sources, and/or carbohydrate sources are used as raw materials other than fish meat, they may be added at the initial stage or at an intermediate stage. Enzymes and microorganisms that act on salts such as disodium and sodium polyphosphate, water, fats and oils, and/or
Other ingredients such as natural antibacterial agents and the like may also be added.
酵素またＩｄ／および微生物は魚肉又は魚肉とその他原
料との混合物に混合されると魚肉又は魚肉とその他原料
の混合物中の蛋白質に作用し始めるので当該混合後は、
当該混合物を適切な温度で適切な時間保持する必要があ
る。かかる温度と時間は使用する酵素または／および微
生物の種類や目的とするペースト状蛋白質材料の風味や
ゲル化能の程度により、選択する必要がある包通常は０
〜６０℃の温度と５分〜３０日間の時間が必要である。When enzymes or Id/and microorganisms are mixed with fish meat or a mixture of fish meat and other raw materials, they begin to act on the proteins in the fish meat or the mixture of fish meat and other raw materials, so after the mixing,
The mixture must be held at a suitable temperature for a suitable period of time. Such temperature and time need to be selected depending on the type of enzyme and/or microorganism used and the flavor and gelling ability of the target paste protein material.
Temperatures of ~60°C and times of 5 minutes to 30 days are required.
また、との温度は最初から一定にコントロールしてもよ
いが 最初、ある特定の温度にコントロ ルし、その後
、それと異なる特定の温度にコントロールするというよ
うに多段階でコントロールしてもよい。さらに酵素また
は／および微生物を魚肉に添加後は前記のように均質な
混合物とする九ｄ）磨砕又は混合攪拌がなされるがこの
上うな磨砕又は混合攪拌を継続しながら、前記の温度お
よび時間の範囲内に保持してもよく、また、均質な混合
物が得られた段階で一旦、磨砕又は混合攪拌をやめ、そ
の後熟成させ、磨砕又は混合、攪拌およびその５、後の
熟成を通して、当該混合物を前記の温度および時間の範
囲内に保持するようにしてもよい。Furthermore, the temperature may be controlled to be constant from the beginning, but it may also be controlled in multiple stages, such as initially controlling it to a certain temperature and then controlling it to a different specific temperature. Furthermore, after adding enzymes and/or microorganisms to the fish meat, grinding or mixing and stirring is performed to obtain a homogeneous mixture as described above. In addition, once a homogeneous mixture is obtained, the grinding or mixing and stirring may be stopped, and then the mixture is aged. , the mixture may be maintained within the temperature and time ranges described above.
磨砕または混合、場合によっては熟成を行うときの、当
該混合物の保持温度は、例えば０〜１５℃の低温域、１
５〜６５℃の中温域および３５〜６−０℃高温域に大き
く分けられ、酵素を使用する場合第１段階を高温域又は
中温域に保持し第２段階を低温域に保持するようにして
もよく、微生物を併用する場合、まず第１段階を高温域
、中温域あるいは低温域で酵素のみで処理し、要すれば
冷却後微生物を添加し、均一に混合後、中温域又は低温
域に保持するようにすることもできる。微生物のみを使
用する場合は低温域又は中温域に保持することが好まし
い。When grinding or mixing, and in some cases aging, the holding temperature of the mixture is, for example, a low temperature range of 0 to 15°C, 1
It is broadly divided into a medium temperature range of 5 to 65℃ and a high temperature range of 35 to 6-0℃, and when using enzymes, the first stage is kept in the high temperature range or medium temperature range, and the second stage is kept in the low temperature range. When microorganisms are used in combination, the first stage is treated with enzymes alone in a high temperature range, medium temperature range, or low temperature range, and if necessary, microorganisms are added after cooling, and after uniform mixing, the treatment is carried out in a medium temperature range or low temperature range. It is also possible to retain it. When only microorganisms are used, it is preferable to keep them in a low temperature range or a medium temperature range.
本発明の製造方法におけるペースト状蛋白質材料は通常
、全窒素分に対する水溶性蛋白質の割合が５〜５０チ（
但し原料としで動物性蛋白質給源またｆ′ｉ／および植
物性蛋白質給源と併用する場合は５〜６０％）となるよ
うにするのが好ましく、５％未満ではゲル化能が大きく
、マたテクスチャーおよび食感において′なめらかさ”
が充分でなく、逆に５０チ（但し、原料として動物性蛋
白質給源まｆｒＡよ／および植物性蛋白質給源と併用す
る場合は６０％）を越えると１にかみ”が強くなシ好ま
しくない。The paste-like protein material used in the production method of the present invention usually has a ratio of water-soluble protein to total nitrogen content of 5 to 50 inches (
However, if the raw material is used in combination with an animal protein source or f'i/vegetable protein source, it is preferably 5 to 60%. If it is less than 5%, the gelation ability will be large and the texture will be poor. and ``smoothness'' in texture.
On the other hand, if it exceeds 50% (however, 60% when used in combination with an animal protein source or/and a vegetable protein source as a raw material), it will have a strong "1" content, which is undesirable.
このようにして得られたペースト状蛋白質材料はその１
ま放置すると時間が経過するに従い、さらに蛋白質の分
解が進行し、目的とする物性、風味が変化してしまうの
で直ぐに流動状乃至液状食品の製造に使用し、その食品
の製造工程に含まれる熱処理工程で、当該祠料中の酵素
または／および微生物を失活させるか又はすぐに流動状
乃至液状食品の製造に使用しない場合、凍結するかまた
は噴霧乾燥等によシ乾燥するか、あるいけ酵素又は／お
よび微生物を失活させる作用を有する物質を添加するか
等して保存することが可能である。The paste-like protein material obtained in this way is part 1.
If you leave it for a while, the protein will further decompose as time passes, and the desired physical properties and flavor will change. Therefore, it should be used immediately for the production of fluid or liquid foods, and the heat treatment included in the production process of the food should be used immediately. In the process, if the enzymes and/or microorganisms in the abrasive material are inactivated, or if they are not used immediately for the production of fluid or liquid foods, the enzymes and/or microorganisms in the abrasive material may be frozen or dried by spray drying, etc. Or/and it is possible to preserve it by adding a substance that has the effect of inactivating microorganisms.
前記のようにして得られたペースト状蛋白質材料に水を
加え、要すれば磨砕することによシ、蛋白質含有量が２
〜１０ｑ６のスラリー液を調製し、これを加熱殺菌後乳
酸菌を添加して醗酵させることによシ流動状乃至液状食
品が得られる。By adding water to the paste-like protein material obtained as described above and grinding if necessary, the protein content can be reduced to 2.
A fluid or liquid food can be obtained by preparing a slurry of ~10q6, heat sterilizing it, adding lactic acid bacteria, and fermenting it.
スラリー液を調製する際、例えばカラギーナン、寒天、
脱脂乳、゛その他の乳製品等を配合してもよく、例えば
乳糖、グルコース等の醗酵助剤、例えば砂糖、ステビオ
サイドの如き甘味料、香料、調味料、着色料もいずれか
の段階で配合することができる。When preparing a slurry liquid, for example, carrageenan, agar,
Skimmed milk, other dairy products, etc. may be blended, and fermentation aids such as lactose and glucose, sweeteners such as sugar and stevioside, flavoring agents, seasonings, and coloring agents may also be blended at some stage. be able to.
使用しうる乳酸菌としては例えば前記のようなストレプ
トコックス属、ペデイオコックス属、ロイコノストック
属、ラクトバチルスＪｆ、ｈｆｐに属する各種の乳酸菌
、特に好ましくはストレプトコックス属、ラクトバチル
ス属に属する各種の乳酸菌があげられ、乳酸醗−酵は例
えば１５〜５５℃、好ましくは３０〜４５℃で行えばよ
い。Examples of lactic acid bacteria that can be used include various lactic acid bacteria belonging to the genus Streptococcus, genus Pedeiococcus, genus Leuconostoc, Lactobacillus Jf, and hfp, particularly preferably those belonging to the genus Streptococcus and Lactobacillus. Examples include lactic acid bacteria, and lactic acid fermentation may be carried out at, for example, 15 to 55°C, preferably 30 to 45°C.
本発明で得られる流動状乃至液状食品は、例えばヨーグ
ルト、液状ヨーグルト、発酵バターミルク、アシドフィ
ルスミルク、乳酸菌飲料、酸乳飲料、アルコール発酵乳
等の発酵乳製品の類似物、代替物として有用なものだけ
でなく、それらと異なった風味、食感を有する新しいタ
イプの流動状乃至液状食品としても有用なものである。The fluid or liquid foods obtained by the present invention are useful as analogs or substitutes for fermented dairy products such as yogurt, liquid yogurt, fermented buttermilk, acidophilus milk, lactic acid bacteria drinks, sour milk drinks, and alcoholic fermented milk. It is also useful as a new type of fluid or liquid food that has a flavor and texture different from those mentioned above.
以下に本発明の実施例を示す。Examples of the present invention are shown below.
実施例−１
スケトウ〆うの冷凍スリ身を解凍して肉挽機にかけ肉挽
したもの１００ｆを食塩３．Ｏｆ、 ビロリン酸ナト
リウム０．２ｆとともに捌潰機で混練してスリ身の糊状
物を作成する。この糊状物に蛋白分解酵素プロナーゼ（
科研化学製） ｏ、 ０５２とグロテイナーゼ「アマノ
ＪＡ（大野製薬製）０．０５Ｆと雑菌発育抑制としてリ
ゾチーム、５０胛を各々少扉の水にとかして添加する。Example-1 Thaw the frozen surimi of walleye, grind it in a meat grinder, and mix 100 f with 3. Of, knead with 0.2f of sodium birophosphate in a crusher to create a paste-like substance of surimi. This pasty substance contains the proteolytic enzyme pronase (
(manufactured by Kaken Chemical Co., Ltd.) 052, groteinase (Amano JA (manufactured by Ohno Pharmaceutical Co., Ltd.) 0.05F, and lysozyme (50%) to inhibit the growth of germs, each dissolved in a small amount of water and added.
添加終了後攪拌を高速に切替え摺潰機のジャケットに温
水を流し２混合物の温度を５０℃として３０分間混練攪
拌をつづける。その後摺潰機のジャケットを冷水に切替
、混合物の品温を１５℃とする。After the addition is complete, the stirring is switched to high speed, hot water is poured into the jacket of the grinder, the temperature of the two mixtures is set at 50° C., and kneading and stirring are continued for 30 minutes. Thereafter, the jacket of the crusher was switched to cold water, and the temperature of the mixture was brought to 15°C.
１５℃になったら容器につめて１５℃で、７２時間保持
するとペースト状蛋白質月料が得られた。When the temperature reached 15°C, it was packed in a container and kept at 15°C for 72 hours to obtain a paste-like protein powder.
このような蛋白質材料１００２をビーカーに取り、これ
に脱脂粉乳１０ｆを添加混合し、さらに水１００１を添
加しホモミキサーで攪拌し均質なやや粘稠なる溶液を作
り、これを５０℃に温めて蔗糖１６５’を添加混合し溶
解する。その後１００・℃で３０分間加熱殺菌し、酵素
類を失活し、その後、冷却して３７℃にする。あらかじ
め乳酸菌ストレプトコッカス・テルモフィラス、ストレ
プトコッカス・ラクテイス、ラクトバチルス・ブルガリ
クスを１０％脱脂粉乳溶液で培養してあった培養液をか
た壕りがないようにくだいて、この溶液５ｖを添加する
。添加終了後蒸気殺菌して乾燥しであった１ ００ ｍ
ｅ容のヨーグルト瓶に分注する。その後紙製ヤヤツプを
施して、５７℃の定温恒温器に入れ７時間醗酵を行う。Take such protein material 1002 in a beaker, add and mix 10 f of skim milk powder, and further add water 1001 and stir with a homomixer to make a homogeneous and slightly viscous solution. Warm this to 50 ° C. and add sucrose. Add 165', mix and dissolve. Thereafter, it is heat sterilized at 100°C for 30 minutes to inactivate enzymes, and then cooled to 37°C. A culture solution in which lactic acid bacteria Streptococcus thermophilus, Streptococcus lacteis, and Lactobacillus bulgaricus were previously cultured in a 10% skim milk powder solution is taken out without any lumps, and 5 vol of this solution is added. After addition, 100 m was steam sterilized and dried.
Dispense into e-sized yogurt bottles. Afterwards, it is covered with a paper yap and placed in a constant temperature oven at 57°C for 7 hours of fermentation.
醗酵終了後ただちに５℃の冷蔵庫に入れ、１２時間する
と本発明の目的生成物が得られた。Immediately after the fermentation was completed, the mixture was placed in a refrigerator at 5°C, and after 12 hours, the desired product of the present invention was obtained.
この目的生成物は、酸度が０．１３％のもので、苦味も
なくなめらかな組織を有し、魚臭がなく、酸性の爽快な
風味を有するところの、市販のヨーグルトとほぼ同様の
製品であった。This target product has an acidity of 0.13%, has a smooth texture with no bitterness, no fishy odor, and has a refreshing acidic flavor, and is almost the same as commercially available yogurt. there were.
実施例−２
スケトウタ゛うの冷凍落し身を解凍して肉挽機にかけ肉
挽したもの１００１に食塩３．’ｏｒ、第２リン酸ナト
リウム０．２ｆを添加し摺潰機で混練し糊状物を作成す
る。この糊状物に蛋白分解酵素であるパンクレアチン（
１）ｉｆｃｏ社製）とパパイン（エピオス薬品製）０．
０１１Ｐと雑菌発育抑制としてリゾチーム５０１Ｐｌを
各々少量の水にとかして添加する。添加終了後掴潰機の
ジャヶッ°トに温水を流し混合物の品温を５０℃として
３゜分間混線、攪拌をつづけその後ジャケットを冷水に
切替えて混合物の品温を１０℃とする。１０℃になった
ら容器につめて１０℃で９６時間保持するとペースト状
蛋白質材料が得られた。Example-2 Thaw frozen dead walleye and grind it in a meat grinder 1001 and salt 3. 'or, 0.2 f of dibasic sodium phosphate was added and kneaded with a grinder to create a paste-like material. This paste-like substance contains pancreatin, a proteolytic enzyme (
1) Ifco) and papain (Epios Pharmaceutical) 0.
011P and lysozyme 501Pl to inhibit bacterial growth are each dissolved in a small amount of water and added. After the addition is complete, warm water is poured through the jack of the crusher to bring the temperature of the mixture to 50°C, and mixing and stirring are continued for 3 minutes, after which the jacket is switched to cold water to bring the temperature of the mixture to 10°C. When the temperature reached 10°C, it was packed in a container and kept at 10°C for 96 hours, yielding a paste-like protein material.
このような蛋白質材料１００１をビーカーに取シ、脱脂
粉乳１０１Ｆを添加混合し、さらに水１００ｖを添加し
てホモミキサーで攪拌溶解し均質な溶液を作シ、これ’
１１００℃で３０分間加熱殺菌する。その後４０℃に冷
却し、あらかじめ乳酸菌ラクトバチルス・ブルガリクス
、ストレプトコッカス・クレモリスを培養してあったス
ターター６ｆを添加しで３７℃で４８時間醗酵させる。Take such protein material 1001 in a beaker, add and mix skim milk powder 101F, and further add 100v of water and stir and dissolve with a homomixer to make a homogeneous solution.
Heat sterilize at 1100°C for 30 minutes. Thereafter, the mixture was cooled to 40°C, and starter 6f, in which lactic acid bacteria Lactobacillus bulgaricus and Streptococcus cremoris had been cultured, was added and fermented at 37°C for 48 hours.
その後クエン酸０．１２を添加しホモミキサーを用いて
烈しく攪拌し、凝固したカードを機械的に分散して、砂
糖６２０１を加えゆるく攪拌しながら８０℃に加熱し糖
を溶解すると同時に２０分間加熱殺菌する。その後すぐ
に１過し、冷却し、少量のバニラエツセンスを添加し、
瓶詰をすると本発明の目的生成物が得られ／ヒ。After that, add 0.12 citric acid and stir vigorously using a homomixer to mechanically disperse the coagulated curd. Add sugar 6201 and heat to 80℃ while stirring gently. Heat for 20 minutes at the same time as the sugar dissolves. Sterilize. Immediately after that, strain, cool, and add a small amount of vanilla essence.
After bottling, the desired product of the present invention is obtained.
この生成物は、適当に水で稀釈して氷を入れて飲むと酸
乳飲料と同様の味がし苦味もなく、ざらつきもなくまた
、魚臭がまったく感じられず、酸度も適当であシ、市販
の酸乳飲料とほぼ同様の製品であった。When this product is diluted with water and drunk with ice, it tastes like a sour milk drink, has no bitterness, no grittiness, no fishy odor, and has an appropriate acidity. The product was almost the same as commercially available sour milk drinks.
実施例−８
スケトウダラの冷凍落し身を解凍して、肉挽機にかけ肉
挽したもの１００グに食塩３・ｏｌ、第２リン酸ナトリ
ウム０．２１を添加し摺潰機で、混練し糊状物を作成す
る。この糊状物に脱脂粉乳２０ｆを加え混練し均質な混
合物を作成し、その後は実施例−２と同じ方法によシペ
ースト状蛋白材料を得た。Example-8 Thaw the frozen pollock pollock meat, grind it in a meat grinder, add 3 ol of common salt and 0.21 g of dibasic sodium phosphate to 100 g, and knead with a grinder to form a paste. Create things. 20 f of skim milk powder was added to this paste-like material and kneaded to prepare a homogeneous mixture, and then the same method as in Example-2 was carried out to obtain a cypaste-like protein material.
このようなペースト状蛋白質１００Ｆを取シ水１００１
と粉末寒天０．３１Ｆｉ添加しホモミキサーで、攪拌し
溶液を作り、これを５０℃に温め砂糖２０２を添加し溶
解し１００℃、５０分間加熱殺菌し、殺菌後冷却して４
５℃とする。Take 100F of such paste-like protein and take 1001F of water.
Add 0.31Fi of powdered agar and stir with a homomixer to make a solution, warm it to 50℃, add sugar 202 and dissolve it, heat sterilize at 100℃ for 50 minutes, cool after sterilization, and
The temperature shall be 5℃.
これに、あらかじめ培養してあったラクトバチルス・ブ
ルガリクスのスターター２ｆとストレフ）コツカス・テ
ルモフィルスのスターター２２を添加混合し、ヨーグル
ト瓶に分注し紙製キャップを施してから３７℃の定温恒
温器に入れて６時間醗酵をし凝固させ、その後５℃の冷
蔵庫に入れ冷却すると本発明の目的生成物が得られた。To this, add and mix Lactobacillus bulgaricus starter 2f and Stref) Kotchus thermophilus starter 22 that had been cultured in advance, dispense into yogurt bottles, cover with paper caps, and keep at a constant temperature of 37°C. The mixture was placed in a container and fermented for 6 hours to solidify, and then cooled in a refrigerator at 5°C to obtain the desired product of the present invention.
この生成物は、魚臭がまったく感じられず苦味もなくな
めらかで、市販のヨーグルトとほぼ同様の製品であった
。This product had no fishy odor, no bitterness, was smooth, and was almost the same as commercially available yogurt.
実施例−４
スケトウダラの冷凍落し身を解凍して、肉挽機にかけ肉
挽したもの１００２に食塩２６５ｖとピロリン酸ナトリ
ウム０．２ｙを添加し摺潰機で、混練して糊状物を作成
する。この糊状物に植物蛋白質の商品名「プロトンＭｌ
（日本蛋白製）３０１Ｆを添加し混線攪拌をして均
質な混合物を作成する。この混合物に蛋白分解酵素プロ
テイナーゼ「アマノ」Ａ（大野製薬製）０．１２とパパ
イン（エピオス薬品製）ｏ、ｏｌｒと雑菌発育抑制のた
めリゾチーム７０ＰＦｌを各々少量の水にとかし混線を
する。その後は、実施例−１の方法とまったく同じ方法
によりペースト状蛋白質材料を得た。Example-4 Thaw the frozen pollock pollock meat, grind it in a meat grinder, add 265v of common salt and 0.2y of sodium pyrophosphate to 1002, and knead with a grinder to create a paste. . This paste-like substance contains the product name of plant protein “Proton Ml”.
(Nippon Protein Co., Ltd.) 301F was added and stirred to create a homogeneous mixture. To this mixture, proteolytic enzyme "Amano" A (manufactured by Ohno Pharmaceutical Co., Ltd.) 0.12, papain (manufactured by Epios Pharmaceutical Co., Ltd.) o, olr, and lysozyme 70 PFl for inhibiting the growth of germs are each dissolved in a small amount of water for mixing. Thereafter, a paste-like protein material was obtained in exactly the same manner as in Example-1.
このような蛋白質材料５０１をビーカーに取シ、脱脂粉
乳１０１と寒天０．３ｆの粉末寒天を添加混合し、さら
に水２５０ｖを添加しホモミキサーで攪拌溶解し均質な
溶液を作った。その後は実施例−２と同じ方法によυ本
発明の目的生成物を得た。Such protein material 501 was placed in a beaker, skimmed milk powder 101 and agar powder (0.3 g) were added and mixed, and 250 v of water was added and dissolved by stirring with a homomixer to form a homogeneous solution. Thereafter, the desired product of the present invention was obtained in the same manner as in Example-2.
この生成物は、魚臭もまったく感じられず苦味も址った
くない市販の酸乳飲料と同様な製品であった。This product was similar to a commercially available sour milk drink with no fishy odor and no bitterness.
実施例−５
スケトウダラの冷凍落し身を用い実施例−２の方法で落
し身の糊状物を作成する。この糊状物にカゼイン５１と
バター５Ｆを添加し摺潰機で高速攪拌で十分に混線を行
なう。この混合物にあらかじめ乳酸菌ラクトバチルス・
カゼイ、ストレプトコッカス・ラクテイス及びストレプ
トコッカス・クレモリスの３菌１株を用い１０％脱脂粉
乳液で培養した培養液５０１を添加し３０分間混練攪拌
を行なう。終了後、容器に充填し１５℃で１４４時間、
保持するとペースト状蛋白質材料が得られた。Example 5 A paste-like substance of fallen pollack is prepared using the method of Example 2 using frozen fallen pollock pollack. Casein 51 and butter 5F are added to this paste-like material, and mixed thoroughly by high-speed stirring using a grinder. Add lactic acid bacteria Lactobacillus to this mixture in advance.
A culture solution 501 prepared by culturing one strain of three bacteria, S. casei, Streptococcus lacteis, and Streptococcus cremoris in 10% skimmed milk powder, was added and kneaded and stirred for 30 minutes. After finishing, fill the container and keep it at 15℃ for 144 hours.
Upon holding, a pasty protein material was obtained.
このような蛋白質材料１４０ｆに脱脂粉乳１０２、寒天
０．２１を混練し、その抜水２５０１を入れ、均質な溶
液を作成する。このような溶液を用い実施例−１と同じ
方法で本発明の目的生成物を得た。Skimmed milk powder 102 and agar 0.21 g are kneaded in such protein material 140f, and the drained water 2501 is added to create a homogeneous solution. Using such a solution, the desired product of the present invention was obtained in the same manner as in Example-1.
この生成物は、黒味、魚臭もまったく感じられず苦味も
なくなめらかでアシ、市販のヨーグルトと同様な製品で
あった。This product had no black taste or fishy smell, had no bitter taste, was smooth and reedy, and was similar to commercially available yogurt.
実施例−６
スケトウダラの冷凍落し身を用い実施例−２の方法で、
落し身の糊状物を作成する。このような糊状物に小麦澱
粉２０ｆを加え、摺潰機を高速攪拌しよく混練し均質な
混合物を作成する。Example-6 Using the method of Example-2 using frozen pollock pollack,
Make a paste-like substance from the fallen meat. 20 f of wheat starch is added to such paste-like material, and the mixture is thoroughly kneaded by stirring with a crusher at high speed to create a homogeneous mixture.
かかる混合物に蛋白分解酵素であるパンクレアチン（デ
ィフコ社製）０．１ｆを少量の水にとかして添加し、又
あらかじめ乳酸菌ラクトバチルス・カゼイ、ストレプト
コツカスーラクテイス、ストレプトコッカスφクレモリ
スの６＠株を用い１０チ脱脂粉乳で培養してあった培養
液２０ｄを加えた後６０分間よく混線を行ない終了後容
器につめ１０℃で１２０日間保持するとペースト状蛋白
質材料が得られた。To this mixture, 0.1 f of pancreatin (manufactured by Difco), a proteolytic enzyme, was dissolved in a small amount of water and added, and 6@ strains of lactic acid bacteria Lactobacillus casei, Streptococcus lactis, and Streptococcus φ cremoris were added in advance. After adding 20 d of the culture solution that had been cultured with 10 g of skim milk powder, the mixture was stirred well for 60 minutes, and then the mixture was packed in a container and kept at 10° C. for 120 days to obtain a paste-like protein material.
このペースト蛋白質材料１４０１をビーカーに取シ脱脂
粉乳１０１を添加しよ。く混合し、水３００−を入れ攪
拌し均質な溶液を得た。この溶液を用い、実施例−２の
方法を用い本発明の目的生成物を得た。Take this paste protein material 1401 into a beaker and add skim milk powder 101. After mixing thoroughly, 300 ml of water was added and stirred to obtain a homogeneous solution. Using this solution, the desired product of the present invention was obtained using the method of Example-2.
この生成物は魚臭もなく苦味もまったく感じられず、口
あたシも良好で市販の酸乳飲料とほぼ同様の製品であっ
た。This product had no fishy smell or bitter taste, had a good mouth feel, and was almost the same as a commercially available sour milk drink.
特許出願人
大洋漁業株式会社
旭電化工業株式会社
手 続 補 正 量
砿許庁長官若杉和夫殿
１、事件の表示
特願昭５７−１０７０７７号
２、発明の名称
流動状乃至液状食品の製造方法
３、補正をする者
事件との関係 ｌ寿１１出願人
（３２７）大洋漁業株式会社
（［３８）旭電化工業株式会社
４、代理人
自発補正Ｃ出願日から１年３ケ月以内の補正）７、補正
の内容
住；）第２１頁４行の下に下記の記載を加入。Patent applicant: Taiyo Fisheries Co., Ltd. Asahi Denka Kogyo Co., Ltd. Procedures Amendment: Kazuo Wakasugi, Director-General of the Measuring and Processing Agency 1, Indication of the case: Japanese Patent Application No. 57-107077 2, Name of the invention: Liquid state or method for producing liquid food 3 , Relationship with the case of the person making the amendment 11 Applicant (327) Taiyo Fishery Co., Ltd. ([38) Asahi Denka Kogyo Co., Ltd. 4, Agent's voluntary amendment C Amendment within 1 year and 3 months from the filing date] 7. Contents of the amendment;) Added the following statement under line 4 on page 21.
「実施例−７
スケトウダラの冷凍スリ身を解凍して肉挽機にかけ向後
したもの１００ノをニーダ−に入れ攪拌し食塩ｉ、ｓＰ
、 ピロリン酸ナトリウム０．２ｙ−を添加して混線
（−て糊状物を作成する。"Example 7 - 100 pieces of frozen walleye pollack thawed and ground in a meat grinder were put into a kneader, stirred, and salted with salt i, sP.
, Add 0.2y of sodium pyrophosphate to create a paste-like substance.
こオ］、に蛋自分′Ｐ！Ｆ酵素であるブロテイナーゼ「
アマノーＩＡ（大野製薬製１０．１ ｆケ少爪の水にと
かし添加し、又雑菌発育抑制のためリゾチーム６０ｐｌ
）ｍを少量の水にとかし添加する。[Ko], Nitagashi'P! Broteinase, an F enzyme
Amanor IA (manufactured by Ohno Pharmaceutical Co., Ltd., 10.1 f) is dissolved in a small amount of water, and 60 pl of lysozyme is added to suppress the growth of bacteria.
)m in a small amount of water and add.
これらの添加物の添加終了後、ニーダ−のジャケットに
温水を・流（−混合物の品温を５０℃にして３０分間混
練したらただちにカゼイン１２ｙ−を加え再び１０分間
帽拌混練する。After the addition of these additives is complete, warm water is poured into the jacket of the kneader (the temperature of the mixture is brought to 50 DEG C., and the mixture is kneaded for 30 minutes. Immediately, casein 12y is added and kneaded again for 10 minutes.
その後、温水を冷水に切換えて、混合物の品温を１０℃
と１７．１０℃のまま４８時間保持するとペースト状蛋
白質制料が得られた。After that, switch the hot water to cold water and bring the temperature of the mixture to 10℃.
When the temperature was kept at 17.10°C for 48 hours, a paste-like protein material was obtained.
このようなペースト状蛋白質材料４６！ｉＩ−をビーカ
ーに取１７、これに、カルボキシメチルセルロース２！
ｉｉ−を混合（１、さらに水１５２９−を添加し７ホモ
ミクサーで攪拌し均一な水溶液を作り、この水溶液に砂
糖１ｏｙ−と粉末寒天０．５〕を混合し熱水浴の中にビ
ーカーを入れホモミクサーで攪拌しながら８０℃で３０
分間砂糖の溶解と加熱殺菌をイテない、終了後４０℃に
冷却しレモンフレイバー少量添加する。そして、あらか
じめラクトバチルスφブルガリクス、ストレプトコッカ
ス・クレモリスの２菌株を用い１０チ脱脂粉乳液で培養
してあったスターター１０ノを加熱殺菌後品温４０”Ｃ
に保ってあった白濁した水溶液に加え、４０℃の１＃卵
器で８時間培養し、その後５℃の冷蔵庫にて冷却すると
本発明の目的４１コ成物が得られた０
この生成物は、魚臭がなく苦味もまったくなくなめらか
であり、サジですくった場合サジの上でやわらかい組織
ケ有しており、市販ヨーグルトと同様なものであった。46 such paste-like protein materials! Take 17 iI- in a beaker and add 2!
Mix ii- (1, add 1529- of water and stir with a homo mixer to make a homogeneous aqueous solution, mix 1 y- of sugar and 0.5- of powdered agar) and place the beaker in a hot water bath. 30 minutes at 80℃ while stirring with a homomixer.
Dissolve the sugar and heat sterilize for a few minutes. After finishing, cool to 40℃ and add a small amount of lemon flavor. Then, 10 starters, which had been cultured in advance with 2 strains of Lactobacillus bulgaricus and Streptococcus cremoris, in 10 ml of skim milk powder, were heat sterilized and the product temperature was 40"C.
The product was added to the cloudy aqueous solution kept at It was smooth with no fishy odor or bitter taste, and when scooped with a spoon, it had a soft texture on top, similar to commercially available yogurt.
１ 以 土1 From Saturday
Claims (1)
白質給源、動植物油脂給源および炭水化物給源からなる
群から選ばれた１種以上との混合物に、蛋白質を分解す
る酵素または／および微生物を作用させ、魚肉又は当該
混合物中の蛋白質の物性を変化せしめて得られるペース
ト状蛋白質材料に水を加え、液状化後、殺菌し、乳酸菌
を添加して乳酸醗酵せしめることを特徴とする流動状乃
至液状食品の製造方法。A protein-degrading enzyme and/or microorganism is applied to a ground product of fish meat or a mixture thereof with one or more selected from the group consisting of a vegetable protein source, an animal protein source, an animal and vegetable oil source, and a carbohydrate source, A fluid or liquid food product characterized by adding water to a paste-like protein material obtained by changing the physical properties of the protein in fish meat or the mixture, liquefying it, sterilizing it, and adding lactic acid bacteria for lactic acid fermentation. Production method.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57107077A JPS5963167A (en) | 1982-06-22 | 1982-06-22 | Preparation of fluid or liquid food |
| EP83105945A EP0096902B1 (en) | 1982-06-16 | 1983-06-16 | Method for the production of protein food products or protein food materials in paste state and method for the production of food products from these materials |
| DE8383105945T DE3378102D1 (en) | 1982-06-16 | 1983-06-16 | Method for the production of protein food products or protein food materials in paste state and method for the production of food products from these materials |
| AT83105945T ATE37476T1 (en) | 1982-06-16 | 1983-06-16 | PROCESSES FOR PRODUCTION OF PROTEIN FOODSTUFFS OR PROTEIN FOODSTUFFS IN PASTE AND PROCESSES FOR PRODUCTION OF FOODSTUFFS FROM SUCH MATERIALS. |
| US06/892,748 US4759933A (en) | 1982-06-16 | 1986-08-04 | Method for production of protein food products or protein food materials in paste state and method for the production of food products from these materials |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57107077A JPS5963167A (en) | 1982-06-22 | 1982-06-22 | Preparation of fluid or liquid food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5963167A true JPS5963167A (en) | 1984-04-10 |
| JPH0317472B2 JPH0317472B2 (en) | 1991-03-08 |
Family
ID=14449893
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57107077A Granted JPS5963167A (en) | 1982-06-16 | 1982-06-22 | Preparation of fluid or liquid food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5963167A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008178398A (en) * | 2006-12-27 | 2008-08-07 | Hayashikane Sangyo Kk | Lactic acid fermentation product of animal protein, method for producing the same and food, and health food containing the lactic acid fermentation product |
| JP2015211650A (en) * | 2014-05-02 | 2015-11-26 | 焼津水産化学工業株式会社 | Production method of fermented milk with aroma and fermented milk |
| JP2018110573A (en) * | 2017-01-06 | 2018-07-19 | 豊郎 中村 | Method for producing functional protein drink using meat and fish meat as raw material |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2022148608A (en) | 2021-03-24 | 2022-10-06 | 富士フイルムビジネスイノベーション株式会社 | Information processing device and program |
-
1982
- 1982-06-22 JP JP57107077A patent/JPS5963167A/en active Granted
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008178398A (en) * | 2006-12-27 | 2008-08-07 | Hayashikane Sangyo Kk | Lactic acid fermentation product of animal protein, method for producing the same and food, and health food containing the lactic acid fermentation product |
| JP2015211650A (en) * | 2014-05-02 | 2015-11-26 | 焼津水産化学工業株式会社 | Production method of fermented milk with aroma and fermented milk |
| JP2018110573A (en) * | 2017-01-06 | 2018-07-19 | 豊郎 中村 | Method for producing functional protein drink using meat and fish meat as raw material |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0317472B2 (en) | 1991-03-08 |
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