| 摘要 |
PROBLEM TO BE SOLVED: To provide the processed goods of jellyfish which have high elasticity, are turbid and transparent in their surface parts, are internally transparent and have good appearance, stiffness and the excellent texture having a crunchy resistance to the teeth. SOLUTION: After the salted jellyfish is cut to a rectangular shape, the cut jellyfish is immersed for 3 hours to 5 minutes at ordinary temp. into a whey protein soln. of 1 to 5% to remove the salt and to impregnate the jellyfish with the whey protein. The jellyfish is boiled for 3 minutes to 5 seconds at 60 to 80 deg.C after draining, by which the collagen in the jellyfish pieces is thermally denatured without thermally denaturing the whey protein. The collagen forms the derived protein gelatin in which three pieces of spiral structures of polypeptides chain are loosened and the respective structures are provided with thread ball-like structures by the heating. The jellyfish pieces are cooled after the heating, by which the gelatin is gathered to partially form three pieces of the spiral structures. These structures entangle with each other to include the undenatured whey protein penetrated therein at the time of solidifying the jellyfish pieces to a jelly-like form. The excess moisture is removed after the cooling and the processed jellyfish goods are obtd. |
