JPS637739B2 - - Google Patents
Info
- Publication number
- JPS637739B2 JPS637739B2 JP53075415A JP7541578A JPS637739B2 JP S637739 B2 JPS637739 B2 JP S637739B2 JP 53075415 A JP53075415 A JP 53075415A JP 7541578 A JP7541578 A JP 7541578A JP S637739 B2 JPS637739 B2 JP S637739B2
- Authority
- JP
- Japan
- Prior art keywords
- starch
- food
- fatty acid
- present
- water
- 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
- 229920002472 Starch Polymers 0.000 claims description 15
- 239000008107 starch Substances 0.000 claims description 15
- 235000019698 starch Nutrition 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 14
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 12
- 230000002797 proteolythic effect Effects 0.000 claims description 8
- 239000004094 surface-active agent Substances 0.000 claims description 6
- 235000013373 food additive Nutrition 0.000 claims description 5
- 239000002778 food additive Substances 0.000 claims description 5
- -1 glycerin fatty acid esters Chemical class 0.000 description 10
- 235000014113 dietary fatty acids Nutrition 0.000 description 9
- 239000000194 fatty acid Substances 0.000 description 9
- 229930195729 fatty acid Natural products 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 102000008186 Collagen Human genes 0.000 description 5
- 108010035532 Collagen Proteins 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 5
- 102000004196 processed proteins & peptides Human genes 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 230000032683 aging Effects 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 4
- 229920001436 collagen Polymers 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 235000011187 glycerol Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 102000004506 Blood Proteins Human genes 0.000 description 1
- 108010017384 Blood Proteins Proteins 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000283153 Cetacea Species 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 241000283073 Equus caballus Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000785681 Sander vitreus Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 241000282898 Sus scrofa Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 210000003746 feather Anatomy 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Noodles (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Fish Paste Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
本発明蛋白分解ペプタイドおよび食品添加用界
面活性剤を含有する品質改良された澱粉含有食品
に関するものである。
従来一般に澱粉を含有する食品、即ち小麦粉お
よび米粉を主体とした澱粉質食品（例えば、パ
ン、スパゲテイ、マカロニ、麺類、和菓子）およ
びソーセージ、かまぼこ、ちくわ等の澱粉含有魚
肉または畜肉加工食品等は、その澱粉の種類にか
かわらず、貯蔵および流通過程において澱粉自体
の経時的な物性変化に従つて食品全体の品質劣
化、例えば弾力性の低下、保水性の低下、さらに
食感への影響が著しく落ちることが知られてい
る。この主な原因のひとつとして澱粉の老化現象
つまりα化からβ化への変化である。この変化は
温度、水分に著しく左右され０℃付近で水分30〜
60％位が最も老化が進行する。
従来その防止対策として高分子物質（カラゲー
ナン、グアガム、ローカストビーンガム、キサン
タンガム、アラビアガム、アルギン酸ソーダな
ど）および糖類（シヨ糖、ブドウ糖、ソルビツ
ト、麦芽糖など）等を添加する方法が公知である
が、その効果は一過性のものであり特に食感への
悪影響を併う場合が多いことなどから必ずしも満
足のいくものではなかつた。
また最近の加工、保存技術の進歩する中で、食
品の加熱、冷却、冷凍、撹拌などの処理による澱
粉質食品の物理的変化は大きく、澱粉の老化防止
対策については現在のところ卓効を有するものは
みあたらない。
本発明者らはこの問題点について種々検討した
結果、食品添加用界面活性剤例えばグリセリン脂
肪酸エステル、シヨ糖脂肪酸エステルおよびソル
ビタン脂肪酸エステルなどと蛋白分解ペプタイド
を併用するならば優れた澱粉防止効果を発揮し、
かつ食品の品質向上に著しい効果をあげることを
見い出した。
本発明で使用する蛋白分解ペプタイドは特開昭
51−41468または特開昭52−68200号等に記載され
ている方法によつて蛋白質を加水分解することに
よつて得ることができる。
原料の蛋白質は無毒性であれば動物性でも、植
物性でもさしつかえなく、例えば獣肉（ウシ、ウ
マ、ブタ、ヒツジ、クジラなどの肉）、鳥肉（ニ
ワトリなどの肉）、魚肉（スケトウダラ、カタク
チイワシ、イカなどの肉）を構成する蛋白質、動
物の皮、毛、羽毛、角質を構成する蛋白質、アル
ブミン、グルテン、ゼラチン、血しよう蛋白およ
び大豆蛋白質などをあげることができる。特に構
成アミノ酸として、含硫アミノ酸をほとんど含ま
ない蛋白質例えばコラーゲン蛋白質の加水分解に
よつて得られるコラーゲンペプタイドは特に好ま
しい。
本発明で使用する好ましい蛋白分解ペプタイド
は分子量500〜2500である。
本発明の品質改良された澱粉含有食品は好まし
くは0.03％〜２％（重量）（以下単に％とする。）
より好ましくは0.05〜0.5％の蛋白分解ペプタイ
ドおよび0.03％〜２％より好ましくは0.05〜0.3％
の食添用界面活性剤を含有する。
本発明のこの澱粉含有食品は通常の澱粉含有食
品を製造する際の任意の工程好ましくは澱粉の混
練工程において蛋白分解ペプタイドおよび食品添
加用界面活性剤を添加することにより製造するこ
とができる。
本発明の品質改良された澱粉含有食品は澱粉の
老化防止されるために、経時的物性変化が少なく
食品の品質が著しく改善される。
次に実施例により本発明を具体的に説明する。
実施例 １
強力粉400ｇ、薄力粉100ｇ、砂糖20ｇ、食塩５
ｇ、バター50ｇ、卵50ｇ、牛乳100ml、水100mlの
基本配合組成のものに40℃の温水100mlに砂糖５
ｇ、ドライイースト６ｇを溶解したものを加え、
次いで、シヨ糖脂肪酸エステル（HLB11）およ
びコラーゲンペプタイド（分子量1000）を加え、
十分混練し、径50mm厚さ30mmの試料を作り１次醗
酵60分、２次醗酵30分、焼き上げは180℃、20分
の条件でパンを製造した。
また対照として、シヨ糖脂肪酸エステル単独添
加、コラーゲンペプタイド単独添加および両者無
添加のものを同様にして製造した。
生地を焼き上げ後、相対湿度75％中に16時間放
置後とり出し、表面を切り落し、16mmの厚さに切
つてサンプルとして、その硬さ（Hardness）を
テクシユチエロメーター（米国・General Foods
社製）にて測定した。
測定条件は下記の通りである。
クリアランス（Clearance 5.3mm
電圧（Voltage） 2V
プランジヤー（Plunger） 18mmφ
サンプルの厚さ 16mm
測定結果は硬さ（Hardness）（KgＷ／Ｖ）によ
つて第１表に示した。
The present invention relates to an improved quality starch-containing food containing the proteolytic peptide of the present invention and a food additive surfactant. Conventionally, starch-containing foods, i.e., starchy foods mainly made of wheat flour and rice flour (e.g., bread, spaghetti, macaroni, noodles, Japanese sweets), and starch-containing fish or meat processed foods such as sausages, kamaboko, and chikuwa, etc. Regardless of the type of starch, the physical properties of the starch itself change over time during the storage and distribution process, resulting in deterioration of the overall quality of the food, such as a decrease in elasticity, a decrease in water retention, and a significant impact on texture. It is known. One of the main causes of this is the aging phenomenon of starch, that is, the change from gelatinization to betaization. This change is significantly affected by temperature and moisture, and at around 0℃ the moisture content is 30~30℃.
Approximately 60% of people experience the most aging. Conventionally, methods of adding polymeric substances (carrageenan, guar gum, locust bean gum, xanthan gum, gum arabic, sodium alginate, etc.) and sugars (sucrose, glucose, sorbitol, maltose, etc.) have been known as preventive measures. The effect is not always satisfactory because it is temporary and often has an adverse effect on texture. In addition, with recent advances in processing and preservation technology, starchy foods undergo significant physical changes due to food processing such as heating, cooling, freezing, and stirring, and there are currently no effective measures to prevent starch from aging. I can't find anything. As a result of various studies on this problem, the present inventors have found that when proteolytic peptides are used in combination with food additive surfactants such as glycerin fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters, an excellent starch prevention effect can be achieved. death,
It was also found that this method has a significant effect on improving the quality of food. The proteolytic peptide used in the present invention is
51-41468 or JP-A No. 52-68200, etc., it can be obtained by hydrolyzing proteins. The raw protein can be either animal or vegetable as long as it is non-toxic, such as animal meat (cow, horse, pig, sheep, whale, etc.), poultry (chicken, etc.), fish meat (walleye pollack, anchovy, etc.). Proteins that make up animal skin, hair, feathers, and horny substances (e.g., meat such as squid), albumin, gluten, gelatin, blood protein, and soybean protein can be mentioned. In particular, collagen peptides obtained by hydrolysis of proteins containing almost no sulfur-containing amino acids, such as collagen proteins, are particularly preferred as constituent amino acids. Preferred proteolytic peptides for use in the present invention have a molecular weight of 500-2500. The quality-improved starch-containing food of the present invention is preferably 0.03% to 2% (weight) (hereinafter simply referred to as %).
More preferably 0.05 to 0.5% proteolytic peptides and more preferably 0.03% to 2% and more preferably 0.05 to 0.3%
Contains a surfactant for food additives. The starch-containing food of the present invention can be produced by adding proteolytic peptides and a food additive surfactant at any step in the production of conventional starch-containing foods, preferably in the starch kneading step. In the quality-improved starch-containing food of the present invention, starch is prevented from aging, so that changes in physical properties over time are small and the quality of the food is significantly improved. Next, the present invention will be specifically explained with reference to Examples. Example 1 Strong flour 400g, weak flour 100g, sugar 20g, salt 5
50 g of butter, 50 g of eggs, 100 ml of milk, 100 ml of water, 100 ml of warm water at 40°C, 5 oz of sugar.
g, add 6g of dry yeast dissolved,
Next, sucrose fatty acid ester (HLB 11 ) and collagen peptide (molecular weight 1000) were added,
After thorough kneading, samples with a diameter of 50 mm and a thickness of 30 mm were prepared, and bread was manufactured under the following conditions: primary fermentation for 60 minutes, secondary fermentation for 30 minutes, and baking at 180°C for 20 minutes. In addition, as controls, samples to which only sucrose fatty acid ester was added, those to which collagen peptide was added alone, and those to which neither were added were produced in the same manner. After baking the dough, leave it in a relative humidity of 75% for 16 hours, then take it out, cut off the surface, cut it into 16 mm thick samples, and measure the hardness with a texture meter (General Foods, USA).
(manufactured by). The measurement conditions are as follows. Clearance 5.3mm Voltage 2V Plunger 18mmφ Sample thickness 16mm The measurement results are shown in Table 1 in terms of hardness (KgW/V).
【表】
実施例 ２
界面活性剤としてシヨ糖脂肪酸エステルの代り
にグリセリン脂肪酸エステル（理研ビタミン油(株)
製商品名MT−100）を用いる以外は実施例１と
全く同様にしてパンを製造し、その硬さ
（Hardness）を実施例１と同様にして測定した。
結果を第２表に示した。[Table] Example 2 Glycerin fatty acid ester (Riken Vitamin Oil Co., Ltd.) was used instead of sucrose fatty acid ester as a surfactant.
Bread was produced in exactly the same manner as in Example 1, except that Bread (trade name: MT-100) was used, and its hardness was measured in the same manner as in Example 1.
The results are shown in Table 2.
【表】
実施例 ３
冷凍すり身1000ｇ、食塩32ｇ、砂糖35ｇ、グル
タミン酸ナトリウム16ｇ、馬鈴薯澱粉70ｇ、みり
ん30ml、水600mlの基本配合組成を作り、更にグ
リセリン脂肪酸エステルおよびコラーゲンペプタ
イド（平均分子量1000）全体に対し各0.1％加え、
十分混練し、ケーシングし、ケーシングかまぼこ
とした。
ケーシングかまぼこを５℃の冷蔵庫に放置し、
経日的にその保水性について圧出水分にて評価し
た。
圧出水分はケーシングかまぼこの１部を直径２
cm、高さ０，３cm（重さ１ｇ）の円筒形に打ち抜
き、それを紙にはさみ圧力10Kg／m2、20秒間加
圧したさいの圧出水分量を求め、総水分との比率
を求めた。
その結果を第１図に示す。[Table] Example 3 A basic composition of 1000 g of frozen surimi, 32 g of salt, 35 g of sugar, 16 g of sodium glutamate, 70 g of potato starch, 30 ml of mirin, and 600 ml of water was prepared, and furthermore, glycerin fatty acid ester and collagen peptide (average molecular weight 1000) were added to the entire composition. Add 0.1% each to
The mixture was thoroughly kneaded, made into a casing, and the casing was made into a kamaboko. Leave the casing kamaboko in the refrigerator at 5℃,
The water retention property was evaluated by extruded water over time. The extruded water is extracted from one part of the casing kamaboko with a diameter of 2
cm, height 0.3 cm (weight 1 g) was punched out into a cylindrical shape, sandwiched between paper and pressurized for 20 seconds at a pressure of 10 Kg/m 2 , the amount of extruded water was determined, and the ratio to the total water was determined. . The results are shown in FIG.
第１図のは無添加のケーシングかまぼこの圧
出水分の経日的変化を示したものであり、はグ
リセリン脂肪酸エステル0.1％および蛋白分解ペ
プチド0.1％を含有する本発明のケーシングかま
ぼこの圧出水分の経日変化を示したものである。
Figure 1 shows the change over time in the extruded water content of the additive-free casing kamaboko, and Figure 1 shows the extruded water content of the casing kamaboko of the present invention containing 0.1% glycerin fatty acid ester and 0.1% proteolytic peptide. It shows the change over time.
Claims (1)
性剤を含有する品質改良された澱粉含有食品。1. An improved quality starch-containing food containing a proteolytic peptide and a food additive surfactant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7541578A JPS553749A (en) | 1978-06-23 | 1978-06-23 | Starch-containing food having improved quality |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7541578A JPS553749A (en) | 1978-06-23 | 1978-06-23 | Starch-containing food having improved quality |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS553749A JPS553749A (en) | 1980-01-11 |
| JPS637739B2 true JPS637739B2 (en) | 1988-02-18 |
Family
ID=13575515
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7541578A Granted JPS553749A (en) | 1978-06-23 | 1978-06-23 | Starch-containing food having improved quality |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS553749A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100506073C (en) | 2004-03-29 | 2009-07-01 | 株式会社日清制粉集团本社 | Material and method for producing food |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5814188B2 (en) * | 1979-12-19 | 1983-03-17 | 梶谷 晴男 | Method for reinforcing pasta network structure |
| JPH01202234A (en) * | 1988-02-05 | 1989-08-15 | Katayama Chem Works Co Ltd | Quality improving agent for starchy food |
| JP2012065554A (en) * | 2010-09-21 | 2012-04-05 | Nippon Meat Packers Inc | Food texture-improving agent |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50116654A (en) * | 1974-02-20 | 1975-09-12 | ||
| JPS5141468A (en) * | 1974-10-01 | 1976-04-07 | Nippi Inc | |
| JPS5212937A (en) * | 1975-07-21 | 1977-01-31 | Nippon Oils & Fats Co Ltd | Improving method of quality of food |
| JPS5268200A (en) * | 1975-12-01 | 1977-06-06 | Nippon Kayaku Co Ltd | Preparation of collagen peptide or mixed amino acids |
-
1978
- 1978-06-23 JP JP7541578A patent/JPS553749A/en active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50116654A (en) * | 1974-02-20 | 1975-09-12 | ||
| JPS5141468A (en) * | 1974-10-01 | 1976-04-07 | Nippi Inc | |
| JPS5212937A (en) * | 1975-07-21 | 1977-01-31 | Nippon Oils & Fats Co Ltd | Improving method of quality of food |
| JPS5268200A (en) * | 1975-12-01 | 1977-06-06 | Nippon Kayaku Co Ltd | Preparation of collagen peptide or mixed amino acids |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100506073C (en) | 2004-03-29 | 2009-07-01 | 株式会社日清制粉集团本社 | Material and method for producing food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS553749A (en) | 1980-01-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US6106881A (en) | Process for preparing dough or batter product containing gliadin or glutenin extracted from wheat gluten | |
| US5162506A (en) | Process for preparing collagen fibers from tissue | |
| JP2000060431A (en) | New enzyme-treated protein-containing food, its production and enzymatic pharmaceutical preparation used therefor | |
| KR890005319B1 (en) | Process for making of product in the fish and meat | |
| JP2019509045A (en) | High nutritive proteinaceous meat analog with improved texture and extended shelf life | |
| GB1283112A (en) | Simulated meat and its manufacture | |
| CN110150582A (en) | Both ends crow minced pork cake and preparation method thereof | |
| JPS637739B2 (en) | ||
| US4572838A (en) | Method of retarding denaturation of meat products | |
| JP3163339B2 (en) | Edible protein modification | |
| JP2005204649A (en) | Food quality improver | |
| JPH01235561A (en) | Production of refrigerated ground meat | |
| JP2012065554A (en) | Food texture-improving agent | |
| JP3125856B2 (en) | Method for producing marine or livestock kneaded products and quality improver | |
| JPH05252879A (en) | Quality improver for food | |
| JP2017000072A (en) | Dried meat snack confectionery having crispy texture | |
| CN108967474A (en) | A kind of anti-aging prebake bread and preparation method thereof containing hydrophilic colloid and collagen antifreeze peptide | |
| JPS5856661A (en) | Preparation of frozen ground fish meat | |
| CN108812771A (en) | A kind of anti-aging prebake bread and preparation method thereof containing composite modifying agent | |
| CN108967473A (en) | A kind of prebake bread of improvement and preparation method thereof | |
| JP7326889B2 (en) | Modifier for fish paste product and method for producing fish paste product | |
| JP7160736B2 (en) | Method for producing sea urchin-like dried food | |
| JPH03133361A (en) | Processed edible meat product | |
| JPH01273566A (en) | Preparation of fish or livestock kneaded product | |
| JPH04112757A (en) | Preparation of food and prepared food |