JPS6120264B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing fish products while sterilizing, bleaching and deodorizing them in the presence of ozone. Conventionally, most of the sterilization and bleaching of fish paste products has been carried out using hydrogen peroxide. However, since hydrogen peroxide is used after the dough is shaped and heated, it only sterilizes and bleaches the surface, resulting in uneven coloring in the center and surface of the product. Furthermore, the use of hydrogen peroxide is practically avoided, and ethyl alcohol has been used as an alternative for sterilization, but the use of ethyl alcohol is extremely expensive and is economically difficult. Moreover, it has the major drawback of not having bleaching power. The inventors of the present invention conducted extensive research in search of a method that would allow uniform bleaching of paste products and sufficient sterilization, and as a result, they solved the problem by making ozone present during stirring and crushing of fish meat. It is. The present invention is a method of stirring and crushing fish meat in the presence of ozone, and furthermore, a method of stirring and crushing fish meat in the presence of ozone in a closed-type stirrer. The method for producing fish paste products of the present invention can be applied to all kinds of paste products such as kamaboko, chikuwa, hanpen, and fish cakes. These paste products are
The main ingredients are surimi, fish meat, or a mixture of these, along with salt, starch, sugar, egg white, mirin,
It is produced by mixing auxiliary raw materials such as sodium glutamate and stirring and crushing the mixture using a crusher, stirrer, etc. In the present invention, it is sufficient to have ozone present during these general stirring and crushing operations. Open-type crushers and stirrers can be covered to prevent gas from escaping, and ozone can be blown into the inside, while closed-type stirrers can be simply introduced with ozone inside. Ozone may be produced from oxygen in the air using an ozonizer, and the amount thereof is very small, usually about 1 to 10 ppm in the atmosphere. The grinding and stirring of the paste product generally takes about 10 to 50 minutes, although it differs depending on the model, and it is preferable to maintain the concentration at 1 to 10 ppm in an ozone atmosphere for 5 to 10 minutes during that time. An example of a closed-type stirrer used in the present invention is shown in FIG. In FIG. 1, 1 is the stirrer body, 2 is sealed with the top lid of the stirrer, and the rotary blade 3 and the rotary plate 4 into which raw materials are fed are rotated by a stirring motor 5. Here, fish meat etc. are stirred and crushed. Reference numeral 6 denotes an ozone feed pipe having a valve 7, which supplies ozone 1 through an ozonizer (not shown).
Air containing ~10 ppm is injected. Reference numeral 8 denotes a deaeration pipe which first deaerates the internal air and deaerates the ozone-containing air from the inside upon completion of mashing. 9
10 is a three-way valve for these pipes, which is a pipe for feeding air after deaeration is completed at the air supply pipe. The method of the present invention simply involves the presence of ozone during stirring and crushing, but this treatment can kill spore bacteria etc. originating from the raw materials, and can evenly bleach the sharks. It can completely deodorize odors such as odors, etc., and does not require any sterilization treatment even after commercialization, showing excellent effects. Next, examples of the present invention will be shown. Example 1 10 kg of fish meat (walleye pollen), 350 g of salt, 500 g of starch, 1 kg of sugar, 100 g of sodium glutamate, 300 g of mirin, and egg white were mixed in the closed stirrer shown in Figure 1.
300g at 3000rpm for 5 minutes, roughly 10 minutes
Do this for 10 minutes and 10 minutes each. Only during the final 10 minutes, the atmosphere inside the stirrer was replaced with air containing 5 ppm of ozone through an ozonizer, and the mixture was stirred and crushed. After stirring and crushing, mold on a kamaboko board and heat at 25℃.
It was left to sit for 30 minutes, then steamed for 20 minutes at 90°C and made into kamaboko. As a control product, kamaboko was obtained by stirring and mashing without adding ozone for 10 minutes, and otherwise performing the same process. The obtained kamaboko according to the present invention and the control product were subjected to a storage test and a decolorization test using a color difference meter, and the following results were obtained.

【table】

[Table] In the above decolorization test, a Nippon Denshoku Kogyo color difference meter model 504DE was used. Example 2 In the closed mixer shown in Figure 1, 10 kg of fish meat (7.0 kg of blue shark, 3.0 kg of pollock paste), 1.5 kg of yam, 1 kg of starch, 500 g of sugar, 300 g of mirin,
100 g of sodium glutamate was washed at a rotational speed of 2000 rpm for 5 minutes, rough grinding for 10 minutes, and sanding for 5 minutes, and aerated mashing was carried out with air containing 3 ppm ozone only during the final grinding for 5 minutes. After aerating and crushing, the mixture was molded into a hanpen shape and blanched at 85°C for 30 minutes to obtain a hanpen. As a control product, hanpen was obtained by aerobic mashing as it was without the presence of ozone for 5 minutes, and otherwise treated in exactly the same manner. A storage test and a decolorization test using a colorimeter were conducted on the obtained hanpen paper according to the present invention and the target product, and the following results were obtained.

【table】

[Table] In the above decolorization test, a Nippon Denshoku Kogyo color difference meter model 504DE was used.

[Brief explanation of the drawing]

FIG. 1 is an explanatory cross-sectional view of a closed high-speed stirrer used in the present invention. 1... Stirrer body, 2... Stirrer top cover, 3...
Rotating blade, 4... Rotating plate, 5... Stirring motor, 6
... Ozone feed pipe, 7 ... Valve, 8 ... Deaeration pipe, 9 ... Air feed pipe, 10 ... Three-way valve.

Claims (1)

[Claims] 1. A method for producing a fish paste product, which comprises stirring and crushing fish meat in the presence of ozone. 2. A method for producing a fish paste product, which comprises stirring and crushing fish meat in the presence of ozone in a closed-type stirrer.