| 摘要 |
PURPOSE:To prepare the titled thin film comprising fish meat protein as a main component without requiring a drying process, etc., by attaching fish meat powder having fresh meat activity to the surface of a material, bringing water or water containing a salt into contact with the powder, subjecting it to gelatinizing process. CONSTITUTION:Fish meat powder having fresh meat activity, namely, dried powder of fish meat having properties to develop KAMABOKO (steamed fish paste) forming ability, and so-called gelatinizing phenomenon, is attached to the surface of a material such as food, glass plate, semitransparent sheet, etc. In the operation, water or water containing a salt is sprayed or sprinkled on the material, or it is temporarily immersed in water. The fish meat powder is sprinkled on the swelled surface, excess powder is shaked down. Finally, the powder attached to the surface is brought into contact with water, and gelatinizing phenomenon occurs, to form a film. The gelatinizing phenomenon is carried out usually at 5 deg.C for several - tens hours or at 40 deg.C for tens minutes, to attain the purpose. The prepared thin film is released from the plane, to obtain the titled thin film. |
