| 摘要 |
PURPOSE:After finely pulverized in more than equal amount of water or a liquid, animal myofibrils are separated with a centrifugal force of a specific value, when necessary, combined with salt and starch, thus decolorizing, deodorizing and producing protein jelly with high water retention. CONSTITUTION:Animal myofibrils are finely pulverized in the at least equal amount of water or liquid and the resulting protein suspension is centrifuged with a force of more than 3,000 centrifugal effect to give said protein jelly mainly containing myosin protein. For example, 100g of dressed flesh containing bones of mackerel, which is roughly minced, is made 10 times volume with 5% sorbitol solution whose pH is adjusted with sodium bicarbonate to 7.0 and subjected to 3-minute homogenization. The resultant solution is filtered through five-layered gauze and centrifuged with forces of 8,000 and 10,000 centrifugal effects to give 155g and 183g of soft protein jelly fractions. They are combined with 3% salt solution under stirring and heated for 10min to produce said white gel. |
