Food or edible material: processes – compositions – and products – Fermentation processes
Patent
1989-04-28
1990-10-16
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
426 59, 426643, 426646, 426657, A22C 2500, A22C 2900, A23J 104, A23L 1325
Patent
active
049633708
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
This invention relates to a process for producing a proteinous material from fishes and shellfishes. The proteinous material produced by the process of the present invention contains bones and/or shells and is highly nutritious.
BACKGROUND ART
Fishes and shellfishes have been mainly used in the production of fish cakes which may be prepared, for example, adding starch, common salt, seasonings and water optionally together with other components to ground meat of fish or shellfish, kneading the resulting mixture, forming the same into an arbitrary form and then heating the product to thereby solidify the same by taking advantage of the capability of gelation of proteins contained in the said meat.
These fish cakes are among main processed foods obtained from fishes and shellfishes are an important protein source in Japan. Thus the value of fishes and shellfishes as a protein source may be greatly enhanced by employing them not only in the form of processed foods but also as starting materials for various food products.
When fishes or shellfishes are used as starting materials for various foods, however, the proteins contained therein, having a capability of gelation, would cause gelation in a heat treatment step commonly involved in the preparation of foods, thus forming heterogeneous undissolved lumps. This is seriously disadvantageous since the inherent taste of the food is damaged thereby. Thus it is preferable to eliminate or minimize the capability of gelation of fish proteins in the application of fishes and shellfishes merely as a protein source for various foods, though it is necessary in the production of fish cakes.
Proteinous materials showing no capability of gelation were disclosed in, for example, Japanese Patent Laid-Open No. 63140/1984. However these proteinous materials are one obtained from fish meat and are poor in nutrients such as calcium or iron. In addition, a proteinous material produced from fish bodies from which the internals and/or skins are removed, according to the process as disclosed in the above reference has an unpleasant texture and fish oil produced therefrom would be oxidized. Thus these products are unsuitable as foods.
Accordingly it is an object of the present invention to provide a process for producing a highly nutritious proteinous material available in various foods from fish bodies which still contain bones but from which the internals and/or skins have been removed.
It is another object of the present invention to provide a process for producing a proteinous material having a small capability of gelation and containing large amounts of nutrients such as calcium and iron, which is highly available in various foods unlike conventional fish meal which is available only in feeds, from fishes and shellfishes.
Further it is another object of the present invention to provide a process for preparing an unoxidized fish oil and a proteinous material, which is available in various foods unlike conventional fish meal available only in feeds, from fishes and shellfishes rich in fats.
DISCLOSURE OF THE INVENTION
According to the present invention, the abovementioned objects can be achieved by providing a process for producing a proteinous material which comprises: coarsely grinding fish bodies, from which the internals and optionally skins and/or heads have been removed; and either (1) fermenting the coarsely ground fish bodies with an enzyme and/or a microorganism, inactivating said enzyme and/or microorganism and then finely grinding the fermented material; or (2) finely grinding the coarsely ground fish bodies, fermenting the same with an enzyme and/or a microorganism and then inactivating said enyzme and/or microorganism; or (3) finely grinding the coarsely ground fish bodies while fermenting the same with an enzyme and/or a microorganism and then inactivating said enzyme and/or microorganism.
Further the abovementioned objects can be achieved according to the present invention by providing a process for producing a proteinous material which comprise
REFERENCES:
patent: 3041174 (1962-06-01), Ehlert
patent: 3561973 (1971-02-01), Rutman
patent: 4405649 (1983-09-01), Jeffreys et al.
Koyama Keiji
Nagasaki Hitoshi
Uchida Yasuzo
Yamamoto Goro
Asahi Denka Kogyo Kabushiki Kaisha
Cintins Marianne
Uchida Yasuzo
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