JPS5943145B2 - Fish meat processing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention involves immersing fish minced meat in a neutral or buffer solution to adjust the pH to 6.7 to 8.0, and then dehydrating it to coagulate protein, thereby preserving the original fiber content of fish meat. This is a completely new method for producing processed fish meat that retains texture and taste such as rich meaty taste.

The conventional manufacturing method for fish paste products involves dissecting the fish, exposing the harvested flesh several times in cold water, dehydrating the bleached meat, or adding phosphates, etc. to the bleached meat, causing cross-contamination, and rapid freezing. Using frozen fish meat such as ground meat as the main ingredient, salt is added to catch and crush the fish protein (usually salted) to produce viscous ground fish meat, and seasonings and auxiliary materials such as starch are added to it. After molding the surimi prepared by catching, crushing and mixing into a certain shape, the protein is heated and coagulated by heat sterilization operations such as steaming, boiling, baking, sooting, and microwaves, resulting in the unique crispness of fish paste products. Although it gives a good texture, the product obtained by this method has the disadvantage that the original fibers of fish meat are completely destroyed.

The present inventors collected the flesh from the fish body, immersed it in a neutral or slightly alkaline buffer solution, and adjusted the pH of the fish flesh to 6.7 to 8.0.
Prepared and dehydrated, bleached meat or frozen surimi obtained by the conventional manufacturing method is used as a raw material fish, and salt is added to it, and after salting, an arbitrary amount is mixed. After mixing arbitrary amounts, seasonings, starch, and other auxiliary materials were added, stirred and mixed, and then formed into a uniform shape, which was then immediately sterilized by heating with oil and soot.As a result, fish meat, which was not found in conventional fish paste products, was created. It was discovered that a high-quality fish paste product with a high original fiber content and excellent texture and flavor can be produced.

This mainly consists of conventional bleached meat or frozen surimi (some of the dried meat may be mixed as is),
It has a softer feel than a product made by molding seasoned and adjusted fish meat into a certain shape and immediately applying heat sterilization with oil and soot, and it is easy to produce protein fibers that have the natural flavor of fish meat. It had a new meat quality that could be distinguished by its texture.

These facts include the fact that the composition of fish meat does not differ much depending on the species of fish, and the proportions of water, protein, fat, carbohydrates, and ash in it are almost constant; Myofibrillar proteins (approximately 25%) and myofibrillar proteins (approximately 75%) are water-soluble. This is thought to be because 79% of the ingredients are myosin and actin, which play a role in forming elastic texture when producing fish paste products.

In Figures 1 and 2, fresh fallen horse mackerel and fallen sea bream were prepared using KH2PO4, -Na2 HPO4 at pH 7.4.
The meat was immersed in a buffer solution (15°C) to pH 7.2 and dehydrated, then left at room temperature at 15°C to prepare fish meat Actomyo'/7Ca.
The results of measuring the speed of deactivation of ++-ATP are illustrated.

From these drawings, do the degrees of deactivation vary depending on the species of fish?
Adjust the pH to neutral or alkaline (pH 6,7~
It is clear that actomyosin in the fish meat prepared by immersion in 8.0) and dehydrated has significantly more stable actomyosin than the fish meat that was not prepared.

This is thought to be because the activity of glycolysis-related enzymes dissolved in myoplasmic proteins is suppressed, thereby preventing the denaturation of fish meat and maintaining its salmon-like texture.

The buffer solution is KH2PO4Na 2 HPO4, KE (2P
It is also known that good results can be obtained using O4-NaHCO3 tris-maleide-NaOH, veronal, sodium-HCl (Michaelis), etc. with low ionic strength.

Next, the present invention will be explained with reference to examples.

Example-1 25 kg of frozen pollack minced meat was shredded using a shredding machine, left at room temperature, and thawed until the product temperature reached approximately -3°C.
After roughly grinding with a crusher for 10 minutes and salting for 20 minutes, add seasonings and auxiliary raw materials in the following proportions and grind for another 15 minutes.
The mixture was stirred and mixed for a minute to obtain seasoned ground fish meat.

On the other hand, the well-washed horse mackerel (head and internal organs removed) was put through a meat harvesting machine, and the harvested dead meat was mixed with KH2PO4 and Na2HPO4 in an amount of about 4 times the amount of the fallen meat, at a pH of 7.4.
The pH of the fish meat was adjusted to 7.2 by immersing it in a phosphate buffer solution at 10°C for about 5 minutes, and then dehydrated using a hydraulic dehydrator until the moisture content reached about 85%. In addition to the surimi, the fish meat surimi is made by mixing and forming into dried tempura (50 g amount), and the above-mentioned amount of dried tempura (25 g)
kg was replaced with frozen pollack surimi, that is, a total of 50 kg of fish meat was ground for 10 minutes and salted for 20 minutes using only frozen pollock surimi, and then seasoning auxiliary raw materials of the same proportion were added. Furthermore, two sections of seasoned minced fish molded in the same manner using the conventional method of stirring and mixing for 15 minutes were heated under the same conditions to make satsuma-age using the conventional method and the method of the present invention. Table 1 shows the results of a comparative survey of meat quality and cookability.

The seasoning auxiliary raw materials and blending ratios of this example are as follows.

Potato starch 4001 Salt 1500g Sugar 300CB9 Glucose 1500. ? Sodium glutamate 300g Ginseng 3001 Gyuyoshi 2000g The molded products of both the conventional method (8 categories) and the present invention (A category) were molded at 110℃ (in oil) for 1 minute and 45 seconds, and then at 180℃ (in oil) for 50 seconds. The soot was removed and cooled to produce a product.

Note 1: The displayed number of elastic strength is determined by applying a plunger with a 4 mm diameter ball at the tip perpendicularly to the cut surface of the fried food, and changing the weight of the plunger depending on the amount of mercury dripped into the upper container. The total load when breaking through the cut surface of kamaboko is g
This is a number expressed in units.

Note that this measurement was performed five times, the highest value and the lowest value were removed, and the average value of the three intermediate values was adopted.

Note 2: Judgments for the bending test were made by cutting a sample of fried food into rounds with a thickness of 3 mm, bending the slices into two and four pieces, looking at the extent of cracks, and marking the results according to the following criteria.

AA: No cracks even when folded into four pieces.

A: One that does not cause cracks even when folded into two pieces.

B: A piece that cracks less than half of the size when bent into two pieces.

Note 3: Judgments in the taste and texture test were made by six judges who sampled the fried foods from each test group, examined the taste and texture, and displayed the results based on the following criteria.

AAA: Particularly excellent.

A: Normal.

B: Inferior.

Note 4 Judgments for the meat texture test were made by 6 people who tasted the fried food from each test group and evaluated the novelty of the meat texture of fish paste products, such as crispness and texture. The results were carefully examined and displayed based on the following criteria.

MA: Particularly excellent novelty.

AA: Excellent novelty.

A: It is novel.

B: No novelty.

Note 5 The cooking ability test was judged by 6 people, and the fried food in each test group was boiled in salt, seasoned with sugar pressure oil, boiled in oden soup, seasoned, boiled, etc., and the meat quality after cooking. The results were comprehensively examined and displayed based on the following criteria.

AAA: Particularly excellent.

AA: Excellent.

A: Normal.

B: Inferior.

Note 6: The taste test was judged by 6 people who tasted the fried food from each test group, examined the quality of the taste of the blended fish meat, and expressed the results based on the following criteria.

AAA: Especially excellent fish taste and characteristics.

AA: Excellent fish taste.

A: It has a fishy taste.

B: There is no fish taste.

Notes 3, 4, 5, and 6 are displayed for each test area by the judge.
Either the same judgment has been made for all of the above cases, or some of them have been judged to be one step higher than the display.

Example-2 After cutting frozen pollock minced meat into thin pieces using a shredding machine, 25 kg of the meat was left at room temperature and thawed until the product temperature reached approximately -3°C. Roughly crushed using a crusher and salted for 10 minutes. After 20 minutes, seasoning auxiliary raw materials in the following proportions were added and stirred and mixed for an additional 15 minutes to obtain seasoned and prepared minced fish meat.

On the other hand, the head and internal organs have been removed and the fallen fish, which have been thoroughly washed with water, are harvested by passing them through a meat harvesting machine.
C phosphate buffer (KH2PO4 and NaHC03 to pH
7.1) for about 7 minutes to adjust the pH of the fish meat.
After adjusting the water content to 6.9, 25ky of fish meat was dehydrated using a hydraulic dehydrator until the water content was about 85%, and added to the above fish meat surimi and mixed to make fish meat surimi and mold it into kamaboko with a board (160g weight) ) and the total amount of fish meat 50%
The above-mentioned frozen ground pollock was mixed with seasonings and auxiliary materials in the same proportions as above, and the ground fish meat was seasoned and prepared using the conventional manufacturing method.The two sections were heated under the same conditions, and then the conventional method and the method of the present invention were heated. Steamed kamaboko is made with elasticity,
Table 2 shows the results of a comparative investigation of texture, flavor, and meat quality.

Similarly, the seasonings, auxiliary raw materials, and distribution ratios of this example are as follows.

Potato starch 2000.9 Refined salt 850g Sugar 700g Sorbitol 400g Natural seasoning 200g Sodium glutamate 1 51 millimeters
2 l egg white
31 The molded products of both the conventional method (8 categories) and the present invention (A category) were allowed to sit in steam at an ambient temperature of 50 to 55°C for 60 minutes, and then heated in steam at 87 to 92°C (ambient temperature) for 30 minutes. It was heated with steam and cooled to make a product.

Note that the judgment was made based on the same criteria as in Example 1.

As described above, according to the method of the present invention, fallen fish meat or shredded fish meat is immersed in a neutral or slightly alkaline buffer solution with a pH of 6.
, 7 to 8.0, suppresses the action of glycolysis-related enzymes contained in the cytoplasm and maintains the actomyosin activity contained in muscle cells, which is unique to kamaboko fish meat. It is thought that the ability to form elasticity is maintained, and since the water bleaching process is omitted, it is possible to prevent the leakage of water-soluble proteins, flavor components, etc. due to water bleaching, which improves the yield rate of fish meat and preserves the original characteristics of fish meat. As a result, flavor components can also be retained.
It is possible to significantly expand the uses of fish meat products.

[Brief explanation of drawings]

FIGS. 1 and 2 are graphs showing the results of a comparison of octomyosin Ca++ LATP activity residual rate Se when the fallen horse mackerel and the fallen sea bream were treated by the method of the present invention and the conventional method, respectively. In the figure, the solid line is KI (2PO4-N
The dotted line shows the product according to the present invention method, which was immersed in a2HPO4 buffer, and the dotted line shows the product according to the conventional method, which was immersed in water at 15°C. The residual activity is Ca ++-A of fresh fallen meat before soaking.
It is expressed as a batch rate with the activity of TPase as 100, and the measurement of Ca@to-ATPase was performed using the method of Jiyu et al.
9 (1974)).

Claims (1)

[Claims] 1. A method for processing fish meat, which comprises immersing fallen fish meat or shredded meat in a neutral or slightly alkaline buffer solution, adjusting the pH to 6.7 to 8.0, and then dehydrating it as is without washing with water.