JPS6258701B2 - - Google Patents
Info
- Publication number
- JPS6258701B2 JPS6258701B2 JP55114003A JP11400380A JPS6258701B2 JP S6258701 B2 JPS6258701 B2 JP S6258701B2 JP 55114003 A JP55114003 A JP 55114003A JP 11400380 A JP11400380 A JP 11400380A JP S6258701 B2 JPS6258701 B2 JP S6258701B2
- Authority
- JP
- Japan
- Prior art keywords
- meat
- food
- fish meat
- food material
- 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.)
- Expired
Links
- 235000013372 meat Nutrition 0.000 claims description 41
- 235000013305 food Nutrition 0.000 claims description 34
- 239000000463 material Substances 0.000 claims description 26
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 24
- 241000894006 Bacteria Species 0.000 claims description 13
- 241000442132 Lactarius lactarius Species 0.000 claims description 13
- 235000014655 lactic acid Nutrition 0.000 claims description 12
- 239000004310 lactic acid Substances 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 6
- 235000020183 skimmed milk Nutrition 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 description 11
- 238000000034 method Methods 0.000 description 10
- 244000144972 livestock Species 0.000 description 6
- 235000013373 food additive Nutrition 0.000 description 5
- 239000002778 food additive Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 235000020185 raw untreated milk Nutrition 0.000 description 5
- 244000291564 Allium cepa Species 0.000 description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 4
- 241000269908 Platichthys flesus Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 229940108461 rennet Drugs 0.000 description 4
- 108010058314 rennet Proteins 0.000 description 4
- 239000006071 cream Substances 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 235000013550 pizza Nutrition 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 241001223864 Sphyraena barracuda Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000473391 Archosargus rhomboidalis Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 244000233513 Brassica perviridis Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241001609213 Carassius carassius Species 0.000 description 1
- 241001481833 Coryphaena hippurus Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241001313700 Gadus chalcogrammus Species 0.000 description 1
- 241000276438 Gadus morhua Species 0.000 description 1
- 241000884009 Hyporhamphus unifasciatus Species 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 1
- 241000186612 Lactobacillus sakei Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 241001674646 Lepeophtheirus bifidus Species 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 241001327682 Oncorhynchus mykiss irideus Species 0.000 description 1
- 244000271379 Penicillium camembertii Species 0.000 description 1
- 235000002245 Penicillium camembertii Nutrition 0.000 description 1
- 240000000064 Penicillium roqueforti Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000861914 Plecoglossus altivelis Species 0.000 description 1
- 241000269980 Pleuronectidae Species 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- 241000276498 Pollachius virens Species 0.000 description 1
- 241001237745 Salamis Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 241001062472 Stokellia anisodon Species 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000019589 hardness Nutrition 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000015175 salami Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Description
【発明の詳細な説明】
本発明は、新規な食品素材の製造方法に関する
ものであるが、特に白身魚肉の新しい用途を開発
した点に特徴を有し、しかもその際食品添加物を
全く使用しないという利点を有するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a new food material, and is particularly characterized in that it has developed a new use for white fish meat, and moreover, it does not use any food additives. This has the advantage that.
魚肉は、豚肉、牛肉等の畜肉と同じく動物性蛋
白を主成分とする食品素材でありながら、調理す
ると柔らかみ、弾力性、光沢性等が畜肉に比べて
著しく劣り、パサパサの状態となつて食感、品質
が低下する決定的な欠陥があるため、魚肉が本来
的に有する長所である低カロリー性、淡白な呈味
性、経済性等を生かすことができず、したがつて
畜肉の代替品として魚肉を使用することは不可能
といつても過言ではない。 Fish meat, like pork, beef, and other livestock meat, is a food material whose main component is animal protein, but when cooked, its softness, elasticity, and luster are significantly inferior to that of livestock meat, and it becomes dry. Due to the decisive defect that deteriorates texture and quality, it is not possible to take advantage of the inherent advantages of fish meat such as low calorie property, bland taste, economic efficiency, etc. It is no exaggeration to say that it is impossible to use fish meat as a food product.
この点を改良するために、各種の試みがなされ
たが、軟化剤、品質改良剤等の食品添加剤を使用
する方法を除き、すべてが失敗した。しかしなが
ら、食品添加剤を使用する方法も、それを大量に
使用しなければ所期の目的が達成されず、又、そ
れが達成されると味覚が劣化してくる欠点がある
が、何よりもまして決定的な短所は、食品公害上
の問題が惹起される点である。 Various attempts have been made to improve this point, but all have failed except for the use of food additives such as softeners and quality improvers. However, the method of using food additives also has the drawback that the desired purpose cannot be achieved unless large quantities are used, and once this is achieved, the taste deteriorates. The decisive disadvantage is that it poses food pollution problems.
本発明は、これらの欠点を解決するためになさ
れたものであつて、食品添加物を一切使用するこ
となく、白味魚肉を用いて広範な用途に使用する
ことができ、しかも畜肉の代替品又はそれ以上の
品質を有する新規な食品素材を製造することを目
的とするものである。 The present invention was made to solve these drawbacks, and can be used for a wide range of purposes using white fish meat without using any food additives, and is a substitute for livestock meat. The purpose is to produce new food materials with quality equal to or higher than that.
この目的を達成するために鋭意研究を行つた結
果、魚肉を処理する従来より既知の方法を適用し
たのでは所期の目的が達成されないとの観点に到
達した。そこで発想を完全に転換して魚肉との適
応性がないと通常考えられている食品原料、処理
方法について広範に且つ徹底的に究審した結果、
魚肉処理技術との併用が全く考えられない、即ち
技術分野が全く相違する乳製品の製造技術に着目
するに到り、更に研究を進めた結果、全く予想に
反して、乳酸菌で魚肉を処理すれば極めて品質の
すぐれた全く新しい魚肉含有食品素材が得られる
という新しい技術的知見が得られた。本発明は、
この新しい知見を基礎として更に原料のスクリー
ニング、処理方法等について研究を行つた末、遂
に完成されたものである。 As a result of intensive research to achieve this objective, we have come to the conclusion that the intended objective cannot be achieved by applying conventionally known methods for processing fish meat. Therefore, we completely changed our way of thinking and conducted extensive and thorough investigation into food ingredients and processing methods that are normally thought to be incompatible with fish meat.
They focused on dairy product manufacturing technology, which was totally unthinkable to be used in conjunction with fish meat processing technology, which was in a completely different technical field.As a result of further research, they discovered, completely contrary to expectations, that they could process fish meat with lactic acid bacteria. New technical knowledge has been obtained that allows a completely new fish-containing food material of extremely high quality to be obtained. The present invention
Based on this new knowledge, we conducted further research on screening raw materials, processing methods, etc., and finally completed the process.
すなわち本発明は、牛乳又は脱脂粉乳を原料の
１つとして使用するのであるが、脱脂粉乳の場合
には水を添加してこれを溶解せしめておき、これ
らの原料を必要に応じて成分調節した後、これを
殺菌し、冷却し、そして乳酸菌又はその含有物を
添加混合して一定時間熟成せしめ、次いでこれに
白身魚肉のすり身を添加して均一に混〓すること
を特徴とする新規な食品素材の製造方法である。 That is, in the present invention, milk or skim milk powder is used as one of the raw materials, but in the case of skim milk powder, water is added to dissolve it, and the ingredients of these raw materials are adjusted as necessary. This is then sterilized, cooled, and mixed with lactic acid bacteria or its contents, aged for a certain period of time, and then ground white fish meat is added and mixed uniformly. This is the method of manufacturing the material.
白身魚肉を処理してその水分保持性を高め、口
当りを滑らかにするには乳酸菌処理工程が必要で
ある。そのためには先ず、牛乳、又は脱脂粉乳の
水溶液を用意し、必要に応じてその水分、脂肪、
乳糖等の含有率を調整して原料乳の成分調整を行
う。そして原料乳を殺菌処理に付すのであるが、
例えば単にこれを煮沸したり、約60℃に予熱しホ
モゲナイザーで均質化し70℃に10分保持したり、
又は80℃15秒といつた高温短時間殺菌処理その他
常用されている方法が広く使用できる。これを30
〜50℃、好適には45℃付近に冷却するが、その温
度は、この工程の後に行う乳酸菌処理工程におい
て使用する乳酸菌の種類に応じて適宜定めるのが
よい。 A lactic acid bacteria treatment step is necessary to treat white fish meat to increase its moisture retention and smoothen the mouthfeel. To do this, first prepare an aqueous solution of milk or skim milk powder, and adjust its water, fat, and
The ingredients of raw milk are adjusted by adjusting the content of lactose, etc. The raw milk is then subjected to sterilization treatment.
For example, you can simply boil it, preheat it to about 60℃, homogenize it with a homogenizer, and hold it at 70℃ for 10 minutes.
Alternatively, high-temperature short-time sterilization treatment such as 80°C for 15 seconds and other commonly used methods can be widely used. This is 30
It is cooled to ~50°C, preferably around 45°C, and the temperature is preferably determined as appropriate depending on the type of lactic acid bacteria used in the lactic acid bacteria treatment step that is performed after this step.
冷却した原料乳には乳酸菌を添加混合する。乳
酸菌としては、Streptococcus lactis、Str.
cremoris、Str.thermophilus、Lactobacillus
lactis、L.bulgaricus、L.bifidus等が使用され、
場合によつては、Ｌ・sake、Leuconostoc
mesenteroidesのほか、Penicillium
camemberti、P.roqueforti等も使用できる。これ
らの乳酸菌類は、これらを単独で使用してもよい
し、混用してもよい。また、これらの菌類は、純
粋培養したものを用いてもよいし、培養物から菌
のみを取り出して用いてもよいし、培養物といつ
た乳酸菌含有物をそのまま使用してもよい。例え
ばヨーグルト自体を原料乳に直接添加することも
可能である。 Lactic acid bacteria are added and mixed to the cooled raw milk. Examples of lactic acid bacteria include Streptococcus lactis and Str.
cremoris, Str.thermophilus, Lactobacillus
lactis, L. bulgaricus, L. bifidus, etc. are used,
In some cases, L. sake, Leuconostoc
In addition to mesenteroides, Penicillium
camemberti, P.roqueforti etc. can also be used. These lactic acid bacteria may be used alone or in combination. Moreover, these fungi may be used as pure cultures, only the bacteria may be taken out from the culture and used, or the culture and the lactic acid bacteria-containing material may be used as they are. For example, it is also possible to add yogurt itself directly to raw milk.
乳酸菌を接種した原料乳は、これを熟成せしめ
るのであるが、希望するのであれば、熟成工程に
入る前にレンネツト処理してもよい。レンネツト
処理を行えば、製品の硬度を更に自由に調整する
ことができると同時に独特な風味が更に付与され
るという効果が得られる。レンネツト処理におけ
る温度が40℃をこえると比較的軟かい製品が得ら
れる。熟成時間は、２時間〜48時間が通常である
が、目的とする食品素材の硬度、風味、フレーバ
ーに応じて、又は、使用する原料、乳酸菌に従つ
て適宜選択する。最も普通には24時間前後で充分
である。このようにして、白味魚肉の処理に適し
たカード又はカード類似品が得られるのである。 The raw milk inoculated with lactic acid bacteria is ripened, but if desired, it may be treated with rennet before entering the ripening process. If the rennet treatment is performed, the hardness of the product can be adjusted more freely, and at the same time, a unique flavor can be imparted. If the temperature during rennet treatment exceeds 40°C, a relatively soft product will be obtained. The ripening time is usually 2 hours to 48 hours, but is appropriately selected depending on the hardness, flavor, and flavor of the target food material, or the raw materials and lactic acid bacteria used. Most commonly, around 24 hours is sufficient. In this way, a curd or curd-like product suitable for processing white fish meat is obtained.
得られたカードには、白身魚肉のすり身を混合
し、均一に撹拌、混〓する。使用する白身魚肉と
しては、白身の魚肉であれば、すべて本発明を適
用することができ、海水産、淡水産を問わない。
白身魚肉の例としては、例えば、マダラ、スケト
ウダラ、タイ、カレイ、ヒラメ、オヒヨウ、サヨ
リ、キス、コノシロ、カマス、シイラ、ワカサ
ギ、フナ、アユ、ニジマスその他を挙げることが
できる。白身魚肉は、生のまま添加混合してもよ
いし、加熱したものを添加することも可能であ
る。前者の場合であれば、後の調理に便利である
し、後者の場合はそのまま調理済食品として直接
食用に供することができる。 The resulting curd is mixed with ground white fish meat, and stirred and mixed evenly. The present invention can be applied to any white fish meat used, regardless of whether it is from seawater or freshwater.
Examples of white fish include cod, walleye pollock, sea bream, flounder, flounder, halibut, halfbeak, kisu, barracuda, barracuda, dolphinfish, smelt, crucian carp, sweetfish, rainbow trout, and others. White fish meat may be added and mixed raw, or heated. In the former case, it is convenient for later cooking, and in the latter case, it can be directly eaten as a cooked food.
このような方法で白身魚肉を処理することによ
つて、従来より水分保持性が低く、口当りが悪
く、すべての面で畜肉に劣る白身魚肉を、畜肉と
同等又はそれ以上の品質に高めることができ、し
かも従来の畜肉製品、魚肉製品、乳製品とは全く
異なる新しい素材が得られるのである。 By processing white fish meat in this way, it is possible to improve the quality of white fish meat, which traditionally has low moisture retention, poor taste, and is inferior to livestock meat in all aspects, to a quality that is equal to or higher than that of livestock meat. Moreover, it is possible to obtain new materials that are completely different from conventional livestock meat products, fish products, and dairy products.
すなわち、本発明に係る食品素材は、その食品
上の用途が非常に限定されていた白身魚肉を完全
に改質して、全く別の食品に転換せしめたもので
あるばかりでなく、他の食品とも良く適合するの
で食品素材として非常に広範な用途に使用するこ
とができるのである。本発明に係る食品素材は、
本来和風食品とされている魚肉を、洋風食品とし
ても使用できるようにその品質を全く転換したも
のであつて、魚肉の需要が激減している今日、そ
の低カロリー性、経済性の故に非常に貴重な蛋白
食品である魚肉の新しい用途、新しい需要を開発
した点で、本発明がこの技術分野において果した
役割ははかりしれないものがある。 In other words, the food material according to the present invention not only completely modifies white fish meat, whose use as a food product has been extremely limited, and converts it into a completely different food product, but also can be used in other food products. Since it is well compatible with both, it can be used in a wide range of applications as a food material. The food material according to the present invention is
Fish meat, which is originally considered to be a Japanese-style food, has been completely changed in quality so that it can be used as a Western-style food.Today, when the demand for fish meat is drastically decreasing, it is extremely popular due to its low calorie content and economic efficiency. The role that the present invention has played in this technical field is immeasurable in that it has developed new uses and new demands for fish meat, which is a valuable protein food.
そのうえ本発明によれば、この魚肉製品は加熱
処理して食用に供する場合、食品添加物は勿論の
こと、艶出し用の特別の食品原料を全く使用する
ことなく、その光沢性がすぐれて食欲をそそり、
しかも保存性が高くて食用に供した残余の製品を
再度加熱処理しても、その光沢性、口当り、保水
性はいささかも劣ることがなく、新鮮な製品と差
異がないという利点も得られる。 Moreover, according to the present invention, when this fish meat product is heat-treated and made edible, not only food additives but also special food raw materials for polishing are not used at all, and the product has excellent gloss and is appetizing. Arouse,
In addition, it has a high shelf life, and even if the remaining edible product is heat-treated again, its gloss, mouthfeel, and water retention properties are not inferior in the slightest, and it has the advantage that it is no different from a fresh product.
本法によつて処理した魚肉製品は、凍結処理し
て冷凍食品とした場合、衝撃によつて割れたり型
くずれすることがないし、冷凍しない製品にくら
べて味、品質が低下することもなく、また解凍し
た後、再凍結することができるので、冷凍食品と
して利用する場合も極めて顕著な効果が得られ
る。 When fish meat products processed by this method are frozen and made into frozen foods, they do not crack or lose their shape due to impact, and the taste and quality do not deteriorate compared to products that are not frozen. Since it can be refrozen after being thawed, it can also be used as a frozen food with extremely significant effects.
本法によつて得られた食品素材は、それをその
まま生のままで、又はそれを加熱処理してそのま
ま直接食用に供することもできるし、必要に応じ
てこれに他の食品を添加した後適宜の食品素材で
包み、又はその上に載せ、これを蒸したり、焼い
たり、揚げたりして加熱処理して食用に供する食
品用素材として使用することも可能である。後者
の例としては、ピザパイの具、コロツケ特にクリ
ームコロツケの具、スパゲツテイ用ミートソー
ス、ロールキヤベツの具、肉包子用肉あん、しゆ
うまい用肉あん、蒸餃子用具、サンドイツチ用
具、肉入りパンの肉あん、スプレツド類、ドレツ
シング用素材、和風チーズ、その他を挙げること
ができ、和風、中華風、洋風、いずれの食品にも
適用することができる。また、この食品素材に更
にサラダオイルを添加すれば、クリームチーズ様
の素材が得られる。 The food material obtained by this method can be eaten raw as it is, or it can be heat-treated and eaten directly, or if necessary, it can be eaten after adding other foods. It is also possible to wrap it in a suitable food material or place it thereon, heat it by steaming, baking, or frying it, and then use it as a food material for edible use. Examples of the latter include pizza pie fillings, korotsuke (especially cream korotsuke) fillings, meat sauce for spaghetti, cabbage roll fillings, meat fillings for meat bao, meat fillings for steamed dumplings, steamed dumpling tools, sandwich sandwich tools, and meat-filled bread. Meat paste, spreads, dressing materials, Japanese cheese, and others, and can be applied to any Japanese, Chinese, or Western food. Moreover, if salad oil is further added to this food material, a cream cheese-like material can be obtained.
以下、本発明の実施例、及び実施例によつて製
造した食品素材を用いて品質のすぐれた食品を製
造する例を応用例として記述する。 Examples of the present invention and examples of manufacturing high-quality foods using food materials manufactured according to the examples will be described below as applied examples.
実施例
脱脂粉乳114ｇに水88.6ｇを加えて充分に溶解
して乳水溶液１Kgを製造する。これを均質化した
後20秒間煮沸して殺菌処理する。そしてこれを45
℃に冷却し、市販のプレーンヨーグルト（砂糖を
添加しないもの）100ｇを添加混合し、これを24
時間熟成せしめる。このようにして得られた乳製
品に対してスケソウダラのすり身を１：１の割合
で添加し、充分に混〓、均質化して食品素材を製
造する。Example: Add 88.6 g of water to 114 g of skim milk powder and fully dissolve it to prepare 1 kg of milk aqueous solution. This is homogenized and then boiled for 20 seconds to sterilize it. and this 45
℃, add and mix 100g of commercially available plain yogurt (without added sugar), and mix this to 24℃.
Let it mature over time. A food material is produced by adding ground Alaska pollack in a ratio of 1:1 to the dairy product thus obtained, and thoroughly mixing and homogenizing it.
この食品素材は、わずかに酪香を有するやや硬
めのクリーム状を呈しており、これを口に含むと
しつとりとして柔かくしかも弾力性があつて口当
りが良く食べ易く、軽い食感を有してサツパリし
ている。 This food material has a slightly firm creamy texture with a slight milky aroma, and when you put it in your mouth, it is moist, soft and elastic, making it easy to eat and having a light texture. It's crispy.
応用例 １
実施例によつて得た食品素材に刻みねぎ３Kg、
しいたけみじん切り４Kg、刻み小松菜３Kgを充分
に混合して肉あんを製造した。一方、薄力小麦粉
と強力小麦粉とを６：１の割合で混合した粉を用
いて皮を製造しておき、この皮を用いて上記肉あ
んを包み、これを強火で15分間蒸して洋風の肉包
子を得た。Application example 1 3 kg of chopped green onions were added to the food material obtained in the example.
Meat paste was prepared by thoroughly mixing 4 kg of shiitake mushrooms and 3 kg of chopped Japanese mustard spinach. On the other hand, make a wrapper using a mixture of weak wheat flour and strong wheat flour in a ratio of 6:1, use this wrapper to wrap the above-mentioned meat paste, and steam it over high heat for 15 minutes to create a Western-style Got the meat bao.
この肉包子は、更に−40℃で凍結させた後、−
18℃の冷凍庫内に保存しても品質に変化のないこ
とが確認された。 After further freezing this meat bao at -40℃, -
It was confirmed that there was no change in quality even when stored in a freezer at 18°C.
応用例 ２
実施例によつて得た食品素材10Kgに、かに身３
Kg、刻み長ねぎ２Kgを混合してしゆうまいの具を
製造した。この具を公知の方法に従つてしゆうま
いの皮で約み、これを10分間蒸し、冷却した後−
40℃に凍結して冷凍しゆうまいを製造した。Application example 2 Add 3 pieces of crab meat to 10 kg of food material obtained in the example.
Kg and 2 kg of chopped long onions were mixed to prepare a savory topping. This filling is wrapped in shiiyuumai skin according to a known method, steamed for 10 minutes, cooled, and then...
Frozen yuumai was produced by freezing it at 40°C.
応用例 ３
実施例においてスケソウダラに代えてヒラメ肉
を用いて得た食品素材13Kgに、エメンタールチー
ズ10Kg、玉ねぎ、ピーマン、サラミソーセージを
適量加えて、ピザパイ用の即席配合済の具を製造
した。Application Example 3 10 kg of Emmental cheese, onions, green peppers, and appropriate amounts of salami sausage were added to 13 kg of the food material obtained by using flounder meat instead of pollock in Example 3 to produce an instant mixed filling for pizza pie.
これを用いてヒラメ肉入りピザパイを製造する
には、パイ皮に常法によつて製造したソースを適
用した後、その上に上記によつて得た具を単にの
せ、この全体を中火の天火で15分間焼けばよい。 To make a pizza pie with flounder using this, after applying a conventionally prepared sauce to the pie crust, simply place the toppings obtained above on top of it, and heat the whole thing over medium heat. Bake for 15 minutes in the open fire.
応用例 ４
脱脂粉乳にかえて牛乳を用い、これに更にバタ
ーを１％加えて成分調整し、更にレンネツト処理
することを除き、他は実施例と同様の処理をくり
返して得た食品素材を、400ｇのジヤガ芋から製
造したマツシユポテトと混合する。Application example 4 A food material obtained by repeating the same process as in Example except that milk was used instead of skim milk powder, 1% butter was added to adjust the ingredients, and the ingredients were further treated with rennet. Mix with 400 g of matsushi potatoes made from jaggery.
これとは別に、ひき肉200ｇ、玉ねぎ80ｇをい
ためておき、これに更に６ｇの小麦粉、塩、胡椒
を適量加えて調味し、卵黄１個を加えて再度加熱
する。 Separately, sauté 200g of minced meat and 80g of onions, add another 6g of flour, an appropriate amount of salt, and pepper to season, add one egg yolk, and heat again.
これを上記によつて得た食品素材含有マツシユ
ポテトと充分に混合した後、成形し、小麦粉にま
ぶし、卵白淡に浸し、パン粉をまぶす。これを
190℃に加熱した油で揚げ、非常に滑らかで口当
りがよく、風味もすぐれたクリームコロツケを製
造した。 After thoroughly mixing this with the food material-containing matushi potatoes obtained above, it is shaped, sprinkled with flour, dipped in light egg white, and sprinkled with breadcrumbs. this
Cream korotsuke was produced by frying in oil heated to 190°C, which was extremely smooth, had a good texture, and had an excellent flavor.
Claims (1)
の、を必要に応じて成分調節した後殺菌し、これ
を冷却し、そして乳酸菌又はその含有物を添加混
合して熟成せしめ、次いでこれに白身魚肉のすり
身を添加混〓することを特徴とする食品素材の製
造方法。1 Milk or skim milk powder dissolved in water is sterilized after adjusting the ingredients as necessary, cooled, and mixed with lactic acid bacteria or its contents, aged, and then white fish meat is added to it. A method for producing a food material characterized by adding and mixing minced meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55114003A JPS5739760A (en) | 1980-08-21 | 1980-08-21 | Production of food material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55114003A JPS5739760A (en) | 1980-08-21 | 1980-08-21 | Production of food material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5739760A JPS5739760A (en) | 1982-03-05 |
| JPS6258701B2 true JPS6258701B2 (en) | 1987-12-07 |
Family
ID=14626617
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP55114003A Granted JPS5739760A (en) | 1980-08-21 | 1980-08-21 | Production of food material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5739760A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2556813B2 (en) * | 1993-06-30 | 1996-11-27 | 北海道 | Marine fermented gelled food and its manufacturing method |
-
1980
- 1980-08-21 JP JP55114003A patent/JPS5739760A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5739760A (en) | 1982-03-05 |
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