PREPARATION OF FOOD MATERIAL LIKE CRUSTACEAN OR MOLLUSKAN FOOD

摘要

PURPOSE:To prepare a food material like crustacean or molluskan muscles, e.g. crabs, lobsters or cuttlefishes, by incorporating collagen in a ground fish meat or myojelly. CONSTITUTION:A raw collagen or purified collagen is added to a ground fish meat or myojelly (a salt-soluble protein in the fish meat), and the resultant mixture is then heated. In this case, the sense of eating the product depends upon the amount of the collagen used. For example, the amount of 0.1-3% calculated as a dried substance based on the final product gives the sense of eating resembling that of the lobster flesh, and the amount of 0.5-10% gives the sense of eating close to that of the crab or cuttlefish meat. The product resembling the cuttlefish or lobster can be obtained by laminating a proteinic sol or gel prepared by adding different amounts of collagen to the ground fish meat or myojelly respectively to each other, and molding the resultant laminate into a curved form with the difference in the shrinkage due to the difference in the collagen content.