| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject bread high in nutrition value containing fish meat which is a high-quality protein source, by containing a specific amount of fish paste to wheat flour. SOLUTION: The objective bread is obtained by adding 5-200 wt.% of fish paste to wheat flour. The preliminarily salted fish paste is preferred. The wheat flour containing 0.5 to 100% of gluten is preferred. The fishes used as the source of the fish paste are walleye pollack, micromesisticus australis, macruronus novaezelandiae, Argyrosomus argentatus (crouker), pike conger, Berycomorphi, Nemipterus virgatus, pacific) (whiting, horse mackerel obtained in Chile, sardine, Atka mackerel, scabbard fish, shark, etc. The fish paste is obtained from raw fish, after removing head and bowel, washing, removing bones and skins, collecting fish meat, bleaching it in water, removing fine bones by straining, dehydrating and freezing, and commercially obtainable fish paste is preferably used. |
