Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Manufacturing method for fish paste products

A manufacturing method and technology of fish meat, applied in the field of cooked aquatic food, taste improvement of cooked aquatic food, and preparations for cooked aquatic food, can solve the problem of low gel forming ability, achieve the effect of inhibiting the reduction of physical properties and strong colloidal strength Effect

Inactive Publication Date: 2012-01-18
THE NISSHIN OILLIO GRP LTD
View PDF10 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, no studies have been conducted on surimi, which mostly uses sardines, spinach, and kingfish (also called sequoia) as raw materials. Linefish have low gel-forming ability

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Manufacturing method for fish paste products
  • Manufacturing method for fish paste products
  • Manufacturing method for fish paste products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0176] (1) Packaged Kamaboko Test Groups 1-6

[0177] Use Alaska cod surimi KA (manufactured by American Seafoods, KAgrade, the fish species ratio in the fish meat is 100% by mass of Alaska cod) as surimi, with Table 1 (without adding starch, without adding calcium salt) and Table 3 (adding starch , without adding calcium salt), use the methods of Production Methods 1 to 4 described later ( Figure 1~4 The specific process diagrams are shown in the figure) to make packaged fish cakes. The physical properties of the obtained packaged kamaboko were evaluated by the methods described later.

[0178] The full-fat soybean flour A used in the blending was raw full-fat soybean flour (manufactured by Nissin Oilio Group Co., Ltd., trade name: Soyafurawa-NSA, trypsin inhibitor activity: 41.7 TIU / mg). Full-fat soybean flour B is a heat-deodorized full-fat soybean flour (Nisshin Oyrio Glupp Co., Ltd. trial product, trypsin inhibitor activity: 38.2 TIU / mg). Such as figure 2 As shown i...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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

technical field [0001] The present invention relates to a cooked fish product using specific minced fish and full-fat soybean powder, and a method for producing the cooked fish product. The present invention also relates to improving the texture of cooked fish food. Moreover, this invention relates to the preparation for aquatic products cooked food containing full-fat soybean flour, the prepared aquatics products using this preparation, and the manufacturing method of this preparation. [0002] This application is based on and claims priority from Japanese Patent Application No. 2009-042110 filed in Japan on February 25, 2009, the contents of which are incorporated herein by reference. Background technique [0003] Aquatic cooked food is a traditional food in Japan. In recent years, seafood deli products, represented by crab-flavored kamaboko produced in the United States, Europe, or Asia, have spread all over the world as international foods originating from Japan. Since...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/325A23L17/00A23L11/00A23L17/10
CPCA23L1/3255A23L17/70
Inventor 冈崎敏树平原伸悟武智真理
Owner THE NISSHIN OILLIO GRP LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com