JPS58865B2 - Frozen minced fish - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to frozen ground fish meat, and more particularly to frozen ground fish meat containing egg white.

Conventionally, when producing paste products such as kamaboko and chikuwa using frozen fish paste, in order to improve the texture and other quality of the product, in other words, increasing the jelly strength and concavity of the product,
In addition, in order to reduce the angle of crispness (improve elasticity), add egg whites, for example, raw egg whites to about 50% of the seasoning.
It has been practiced to add up to about 20% of surimi, and the effect of the addition was greater as the amount added was larger, and was particularly noticeable for low grade surimi.

However, if the amount of egg white added to surimi increases, the flavor of the paste product will be impaired, so the amount of egg white added is naturally limited. There is naturally a limit to the ability to improve the quality of paste products by adding egg whites, but on the other hand, it is not always easy from an economic standpoint to improve the quality by changing the freshness, type, etc. of fish meat. isn't it.

In view of the above-mentioned problem, the present inventor conducted various studies with the aim of providing frozen fish surimi that makes it possible to produce a paste product with improved quality and particularly improved texture compared to conventional products. As a result, when making frozen fish surimi that was made by adding egg white to the frozen fish surimi raw material before freezing and freezing it in the same way as before, the amount of egg white added was almost the same as the amount that was conventionally added when seasoning. It was found that a paste product of better quality could be obtained regardless of the method.

The present invention has been made based on the above findings, and provides frozen fish surimi characterized by containing egg white.According to the frozen surimi of the present invention, the flavor as a paste product is not impaired. It is possible to produce a paste product with improved jelly strength, etc., compared to conventional products of this type.

The frozen minced fish meat of the present invention having the above-mentioned characteristics will be described in detail based on one production mode thereof.

The fish used for the fish meat surimi targeted by the present invention is walleye cod, etc., as in the past, and the frozen fish surimi of the present invention is also different from conventional products when producing unsalted frozen fish surimi. Similarly, before freezing, add about 0.1 to about 0 phosphates such as sodium polyphosphate or sodium metaphosphate to 100 parts by weight of ground fish meat to prevent freezing denaturation.
．． 6 parts by weight and about 3 to about 20 parts by weight of sugars such as sucrose, glucose, lactose, sorbitol, etc. In addition to the above-mentioned phosphates and sugars, the frozen minced fish meat of the present invention contains:
It is produced by adding and freezing egg white to ground fish meat before freezing, either simultaneously or separately.

The amount of egg white to be added at this time is about 0.5 to about 3.0% per 100 parts by weight of minced fish, as too little will reduce the effect of the addition, and too much will result in egg white filling and impair the flavor of the paste product.
．． The amount is preferably 5 parts by weight (solid content equivalent).

The egg white used in the present invention may be any of raw egg white, dried egg white, and concentrated egg white, but as the water content of minced fish meat increases, the quality of the egg white decreases, so it is preferable to use dried egg white or concentrated egg white.

The preferred amount of each egg white to be added may be determined in accordance with the solid content equivalent amount, and in the case of raw egg white, about 4 to about 32 parts by weight, in the case of dried egg white, about 0.5 to about 4 parts by weight, In the case of concentrated egg white, an amount corresponding to the above solid content equivalent amount is used depending on the degree of concentration.

Further, when using dried egg white, it is usually preferable to reconstitute it with 2 to 3 times the amount of water and add it in order to mix it uniformly, but it may be added as is if necessary.

After mixing the frozen fish surimi raw material to which egg white has been added along with phosphates and sugars until the added ingredients are uniformly dispersed,
The frozen minced fish meat of the present invention can be obtained by freezing in a conventional manner.

In the above production mode, unsalted frozen surimi was explained, but when producing salted frozen surimi, the present invention can also be carried out by adding egg white to the frozen fish surimi raw material and freezing it before freezing according to the above production mode. You can obtain frozen minced fish meat.

The frozen fish surimi of the present invention produced in this way is
It is used as a raw material for paste products such as kamaboko and tsubu kuwa in the same way as conventional frozen fish surimi, resulting in a paste product with improved quality compared to conventional products.

Examples of the present invention, production examples of paste products (bagged kamaboko) using products of the present invention, and test results showing the effects of the present invention are shown below.

Example 1 After removing the head and internal organs of the pollack cod, remove the meat, expose it to water, and dehydrate it to make 10 kg of raw minced pollack cod.
g, 20 g of phosphate (a mixture of 50% pyrophosphate and 50% polyphosphate), 500 g of sucrose, and egg white liquid made by reconstitution of dried egg white with twice the amount of fresh water (see Table 1 below for the amount used).
The mixture was added and mixed and frozen in a conventional manner at a freezing temperature of -30°C to obtain frozen surimi of pollock cod.

Example 2 Solid content 3 instead of egg white liquid of dried egg white in Example 1
Frozen surimi of pollock cod was obtained in the same manner as in Example 1, except that 500 g of 5% concentrated egg white (solid content: approximately 1709) was used.

Example 3 Frozen surimi of pollock cod was obtained in the same manner as in Example 1, except that 1.5 kg of raw egg white (solid content: approximately 160 g) was used instead of the egg white liquid of dried egg white in Example 1.

Comparative Example Frozen surimi containing no egg white was obtained in the same manner as in Example 1 except that the egg white liquid in Example 1 was not added.

#Frozen minced fish meat obtained in Example 1 was stored at -25°C for 45 days.

Using the above raw materials and following the steps below, a "sittingless" fish cake was obtained.

■ Do Arazuzu for 1 minute.

■Add salt at a time for 5 minutes.

■Make seasoning for 7 minutes.

■Fill into a casing with a folding diameter of 57 m/m.

■Heat the filled product at 87℃ for 50 minutes, and after cooling with water,
Leave at ℃.

Production Example 2 A ``sitting'' pumpkin was obtained in the same manner as Production Example 1, except that Step ① in Production Example 1 was changed to Step ′ below.

■' After leaving the filled product at 5℃ for 18 hours, 90℃
Heat for 50 minutes, cool with water, and then leave at 5°C.

Comparative Production Example 1 Frozen minced fish obtained by Comparative Reli was prepared in the same manner as above.
Using the egg white liquid stored at ℃ for 45 days, add the same type of egg white liquid as the egg white liquid used in Example t (see Table 1 below for the amount used) in the seasoning process (■) of Production Example 1, and then Gaishi Pumpkin without sitting was obtained in the same manner as in Production Example 1, except that the weight of the frozen minced fish meat was reduced.

Comparative Production Example 2 A kamaboko with "sit" was obtained in the same manner as in Comparative Production Example 1, except that Step 2 in Comparative Production Example 1 (see Production Example 1) was replaced with Step 2' in Production Example 2.

Comparative Production Examples 3 and 4 In the same manner as Production Example 1 and Production Example 2, respectively, except that the same type of frozen surimi as that used in Comparative Production Example 1 was used in place of the frozen surimi of fish used in Production Example ①. I obtained kamaboko "without sitting" and "with sitting".

Next, the test results of the jelly strength, indentation, and cutting angle of the kamaboko obtained in the above-mentioned production series and comparative production series were measured using conventional methods.

Note that the amount of egg white in the table indicates the weight of dried egg white (water content approximately 8%) relative to 100 parts by weight of ground fish meat.

From the results shown in Table 1 below, the kamaboko obtained using the product of the present invention has sufficiently improved jelly strength and crispness angle compared to kamaboko obtained using conventional frozen fish paste. It can be seen that the dents are also slightly improved.

In addition, the cutting angle is 125° or more regardless of the quality.
Since it belongs to the range of 135°, the fact that the cutting edge angle is reduced by 1° or more indicates that the quality has been sufficiently improved.

Claims (1)

[Claims] 1. Frozen surimi of fish meat characterized by containing egg white. 2 The content of the above egg white is about 0.0% per 100 parts by weight of fish meat.
5 to about 3.5 parts by weight (solid content equivalent) of frozen surimi fish meat according to claim 1.