Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Animal derived material is an ingredient other than extract...
Patent
1997-06-04
1999-10-12
Pratt, Helen
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Animal derived material is an ingredient other than extract...
426 92, 426293, 426296, 426310, 426323, 426654, A23L 1325, A23L 133, A23B 402
Patent
active
059651911
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
This invention relates to a processed fish flesh having round or meat block-like fish flesh or fine cut fish flesh processed, a fish flesh material using the same and a method of preparing processed fish flesh. More particularly, this invention relates to a processed fish flesh, a fish flesh material using the same and a method of preparing processed fish flesh in which drips of fish flesh are prevented from being discharged during thawing or refrigerating operation, the cell membranes in skeletal muscles, the perimysium, collagen or the myofibril of fish flesh block or lipid or fat or cell membranes tissue or collagen in fat are solved with salt by impregnating a small amount of high concentration solution of salt or high concentration solution of alkali in the fish flesh block, emulsification is promoted with high concentration solution of alkali, gelation capability is added, denaturation caused by softening flesh fiber or fat, gelatin formation or oxidation of fish flesh block or the like is prevented, the drips during thawing or refrigerating operation are prevented from being discharged, taste or flesh color of the denatured fish flesh is reproduced and recovered.
BACKGROUND ART
In recent years, the fishery products have been improved as superior protein foods and in particular they have been evaluated as superior food materials in view of health of a person. As the processed foods of the fishery product, a fish-paste product such as boiled fish paste has been widely known and frozen ground fish has been frequently used as its raw material.
However, due to the fact that there were many kinds of fishery products, flesh tastes were substantially different from each other in view of age, sex, seasons and nutritive conditions or the like and in particular, the muscles of the fishery products contained 70 to 80% moisture therein, deteriorations in quality such as reduction in weight, flesh collapse, hardening or oxidation of flesh tissue or the like caused by discharging of drips of the fishery product in the case that the fishery products were processed (frozen, refrigerated, stored with salt and heating or the like) have become a problem.
In view of this fact, as means for improving these prior art problems, various kinds of processing methods have been proposed.
1. In the gazette of Japanese Patent Laid-Open No. Sho 53-50358 is disclosed a processed food manufacturing method in which salt is added to fine flesh and plant albumin to form paste and then oil and fat and heat solidifying raw material are non-uniformly mixed from each other and they are gradually frozen.
2. In the gazette of Japanese Patent Laid-Open No. Sho 54-2368 is disclosed a smoked and processed fish flesh product in which a step for getting a bonito pickled in sorbitol liquid of NaHCO.sub.3 and NaHPO.sub.4 and a step for sprinkling with salt are concurrently carried out or almost simultaneously to soften the flesh quality or stabilize flesh pigment tissue.
3. In the gazette of Japanese Patent Laid-Open No. Sho 55-144844 is disclosed a fishery frozen food manufacturing method in which a fish flesh with bones is pickled in solution of salt, sodium bicarbonate, alkaline phosphate, dehydrated and the flesh is pressurized, heated and then frozen.
4. In the gazette of Japanese Patent Laid-Open No. Sho 57-5668 is disclosed a fish flesh ham manufacturing method in which a fish flesh is pickled in solution of sodium hydrogencarbonate of 0.3 to 1.0% and sorbitol of 0.3 to 1.0% or their mixed solution, dehydrated, and after this dehydration, the flesh is pickled in salt solution, and processed with casing to improve a fish flesh binding state.
5. In the gazette of Japanese Patent Laid-Open No. Sho 62-19069 is disclosed an edible protein raw material manufacturing method in which soft tissue of a walleye pollack bleached with water is pickled in mixture liquid of edible oil or salt or saccharide for a longer hour so as to improve its state, and gradually frozen.
6. In the gazette of Japanese Patent Laid-Open No. Hei 6-165634
REFERENCES:
patent: 3036923 (1962-05-01), Mahon
patent: 4303685 (1981-12-01), Katoh et al.
patent: 4517208 (1985-05-01), Crawford
patent: 4871560 (1989-10-01), Brokans
patent: 4937092 (1990-06-01), Brutsky et al.
patent: 4971822 (1990-11-01), Michel et al.
patent: 4992295 (1991-02-01), Ueno et al.
patent: 5256433 (1993-10-01), Nakamura et al.
patent: 5523102 (1996-06-01), Morasch
Katayama Hiroshi
Katayama Taro
Kabushiki Kaisha Katayama
Pratt Helen
LandOfFree
Processed fish flesh, fish flesh material using the same and met does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Processed fish flesh, fish flesh material using the same and met, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Processed fish flesh, fish flesh material using the same and met will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-649753