JPS6141541B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing fish paste products. More specifically, it is a new type of seafood paste that reduces the excessive elasticity of kamaboko and gives fish sausage even more elasticity, and although the texture and flavor are different from both kamaboko and fish sausage, it combines the advantages of both. Concerning a method for manufacturing a product. In other words, the present invention relates to a method for producing a novel food product that can be called an intermediate product between kamaboko and fish sausage.

In recent years, as dietary habits have become more Westernized, there has been a strong tendency for consumers to avoid fish, and the consumption of kamaboko, which is often eaten with boiled rice, has been decreasing. On the other hand, fish sausages have been developed and are still in use today to suit the Western diet, but in recent years the quality has deteriorated due to a shortage of tuna raw materials, and the price of fillers has been almost frozen. The current situation is that the consumption of fish sausages is decreasing due to the quality deterioration caused by the additives, and consumption preferences are also shifting toward meat sausages.

However, from the national health perspective, fish meat is preferable to livestock meat, and from a resource standpoint, fish meat is far superior to livestock meat in our country.

Therefore, the present inventor focused on kamaboko and fish sausage, which are conventionally known processed fish foods. By converting the flavor and texture of kamaboko from Japanese to Western, and changing the texture of fish sausage, we have created a product that is intermediate between the two, combining the strengths of kamaboko and fish sausage. The inventors of the present invention conducted deep research on methods for achieving this objective, with the view that if this could be achieved, the desired objective would be achieved.

The inventor selected fish meat raw material for kamaboko production, which is available at a relatively low cost, as the raw material for the method of the present invention, and conducted extensive experimental research to try various methods to obtain the desired paste product. As a result, they discovered that two points were important: the need to use oil and fat, and the importance of temperature conditions in the rubbing process. The conditions for these points were further examined in detail.

First, regarding the fats and oils, the melting point is important, and it is necessary to use fats and oils having a temperature of 34 to 40°C, preferably 36 to 38°C. It has been found that any of animal oils, vegetable oils, synthetic oils, skimstones, and mixtures thereof can be used as long as the melting point is within the above-mentioned range. It has also been found that it is advisable to add and mix such fats and oils in an amount of 5 to 20% to the fish meat raw material at the stage of final grinding after the fish raw material has been drained and salted.

The temperature conditions of the rubbing step are also a very important factor and important feature in the method of the present invention. In the method of the present invention, similarly to kamaboko,
Fish meat raw materials are subjected to a surizo process, but protein denaturation occurs at high temperatures, so in traditional kamaboko production, the zuri process was carried out at as low a temperature as possible, for example, below 11°C. In other words, in conventional traditional weaving techniques, the sanding process was carried out at low temperatures, and high temperatures were to be avoided at all costs.

However, in the present invention, completely contrary to the conventional technology described above, the temperature in the surizo process is set to a high temperature that was previously impossible to imagine because it would cause denaturation of fish meat protein. It turned out, beyond all expectations, that he had achieved his purpose. In other words, in the present invention, after adding oil and fat in the rubbing process, instead of maintaining it at the rubbing temperature that is conventionally performed, the product temperature is 16 to 26 degrees Celsius, preferably 18 to 22 degrees Celsius at the time of polishing. The temperature is controlled so that

That is, in the present invention, after the raw fish meat is strained and salted, 5 to 20% of oil and fat having a melting point of 34 to 40°C, preferably 36 to 38°C is added to the fish meat raw material, and then salted. The product temperature is preferably maintained at a low temperature of 11°C or lower until the oil is added, and the grated temperature is 16 to 26°C, preferably 18 to 22°C, from the time the oil is added until the rubbing is completed. This is a novel method for producing fish paste products, which is characterized by temperature control.

In the present invention, after draining the raw fish meat,
Salt and, if necessary, a coloring agent (e.g. nitrate,
Add nitrite, etc.) to make a salt slurry, then add this to water and move on to the main dish. At the final shearing stage, the melting point mentioned above
The main process is to add 5 to 20% oil and fat at 34 to 40℃ to the raw fish meat, but until the addition of oil and fat, the product temperature must be low to avoid denaturation of the fish protein, and preferably It is necessary to maintain the temperature below 11℃.

However, after adding fat and oil, contrary to the above,
The main shearing is carried out while controlling the temperature so that the temperature at which it rises is 16 to 26°C, preferably 18 to 22°C. This high-temperature slitting treatment significantly improves the dispersion and emulsification of fish protein and oil, and is a major reason for the excellent quality of the product, which is moist yet elastic. . In order to avoid denaturation of fish meat protein, low-temperature shearing is the standard technology, and high-temperature shearing is far beyond the technical common sense in this industry. It must be said that what we have achieved is truly groundbreaking in this industry.

As the raw fish meat, either fish meat as a raw material for kamaboko or fish meat as a raw material for fish sausage can be used, and various mixtures of these may be used. For example, croaker, eso, cod, menuke, flounder, kiss,
Yellow squirrel, conger conger, mudfish, flounder, hammerhead shark,
You can use raw fish meat such as blue shark, other fish, and ground pollack, and you can also use tuna (bluefin tuna, albacore tuna, bigeye tuna,
Mainly raw material fish meat for fish meat sausages, such as yellowfin tuna, etc.), swordfish (marlin, black marlin, swordfish, black marlin, white marlin, etc.), can also be used, and mackerel, horse mackerel, sardines, dolphin fish, etc. can also be widely used.

First of all, raw fish meat is ground using a conventional method using a silent cutter or a drumstick while maintaining the temperature below 11℃. It is best to mince the meat using a grinder, etc. and then grind it.

During the slicing process, the above-mentioned fats and oils are added, and by adding this specific fat and oil at a specific temperature, the dispersion and emulsification of fish protein is improved, and the flavor and physical properties of animal meat are added. Then the sausage is mixed into the kamaboko. In addition, starch, seasonings, colorants, spices, emulsifiers, viscosity modifiers, etc. commonly used in seafood paste products during this honzuri process,
For example, casein soda, vegetable protein, xanthan gum, guar gum, carrageenan, alginic acid, fatty acid ester, etc. are added as necessary. These may be added at any time during the main shearing process, but it is particularly preferable to add them before the end of emulsification and before the end of the main shearing process. In the present invention, the product temperature must be controlled so that the rising temperature is 16 to 26° C. at the end of the main shearing.

The product that has been sanded in this way (standard type) is filled into a casing by a conventional method and then heat-treated. Normally, the heating temperature in the production of fish sausage is about 85 to 90°C, but in the present invention, such high temperatures are not preferred, and heating at 80 to 85°C is preferable in order to disperse and emulsify and bond the fish protein. It is. If the temperature is lower than 80℃, the heating will not be sufficient, and if the temperature is higher than 85℃, as is the case with conventional methods, the dispersion and emulsification of the oil and fat and fish protein will be broken.
Heating at temperatures higher than 85°C must be avoided as the oil will separate and melt.

A product is obtained in this manner, which may be cooled if necessary, and then the casing may be removed, packed in a pouch, for example, and then secondarily heated at 90° C. for 30 minutes.

Furthermore, if necessary, it is also possible to add and mix other ingredients to the surimi (stuffed meat) at the end of the main cutting process, and fill the casing with the mixture. Other ingredients that should be added include small pieces of fish meat or coarsely chopped fish meat. For example, cut swordfish such as black marlin into 3 cm square pieces, add salt, sodium nitrite, potassium nitrate, and tarin. There are crumbly raw materials obtained by curing with a curing liquid consisting of acid and water, washing with water, dehydrating, and choppering the resulting material. These ingredients are mixed with the standard type surimi obtained above in appropriate proportions and then packed into casings according to the above procedure. The mixing ratio of the coarsely ground raw material and the filler (standard type of surimi) is 5 to 45 to 95 to 55, and can be appropriately selected within this range.

In this way, the mixed type product has the standard type surimi dotted with coarsely ground fish raw materials, and in addition to the characteristics of the standard type surimi described below, it also has an appetizing appearance; You can also enjoy the different flavors and textures of seeds or more.

The product obtained by the method of the present invention is a novel food that has not been previously known, and has physical properties between those of pastured products such as kamaboko and fish sausage, and is not too elastic like kamaboko. However, it is more elastic than fish sausage, has no lumpy texture, has a flavor that is intermediate between kamaboko and fish sausage, and is moist and elastic. In other words,
This product improves the physical properties and texture of kamaboko gel,
This is a new and excellent food product that reduces the texture of fish gel.

As detailed above, this product has the characteristics of both kamaboko and fish sausage, so it is well suited to Japanese, Western, and Chinese diets, and it is also suitable for manufacturing raw materials. There were no problems, and therefore, the remarkable effect of the method of the present invention is obvious.

Examples of the present invention will be shown below.

Example 1 A mixture of 16 kg of walleye surimi and 4 kg of shark meat was used as a raw material, and this was dried using a silent cutter (1500 rpm).After 3 minutes, 500 g of table salt was added to remove the salt, and 2.8 kg of water was used. I added this and moved on to the main story. Commercially available vegetable oil with a melting point of 36-38℃ (product name Econa KR manufactured by Kao Soap) 2
Kg was added and the main shearing started. During the process up to the addition of vegetable oil, the temperature was controlled to ensure that the product temperature did not exceed 11°C. The vegetable oil was added 5 minutes after the addition of the salt. Starch after adding vegetable oil
0.4Kg, sausage spices 0.11Kg and MSG 0.06
Kg was added and the main grinding was continued for 20 minutes, but the temperature was adjusted so that the temperature at the end of the grinding was within the range of 18 to 22°C. In this way, the pickpocketing process was completed.

The standard type of surimi thus obtained was cased in a conventional manner, heated to 85° C. for 60 minutes, and cooled to obtain a product. Also, some of these products are packed in pouches after removing the casing.
The product was subjected to secondary heating at 90°C for 30 minutes.

Example 2 As raw fish meat, 1.5 kg of black marlin cut into 3 cm squares was mixed with curing liquid having the following composition.
Curing treatment was performed for 20 hours at a temperature below ℃.

Composition of curing liquid: Salt 3.8 Kg Sodium sulfite 0.1 Kg Potassium nitrate 0.08 Kg Talic acid 2.0 Kg Water 91.8 Kg A curing liquid is prepared by mixing and dissolving these components.

This was washed with water, dehydrated, and treated with chotspar (10
Then, a crumbly coarsely ground fish raw material was obtained.

On the other hand, 8.5 kg of standard type surimi obtained in Example 1 was prepared and thoroughly mixed with the coarsely ground type surimi obtained in the above manner.

This mixture was subjected to casing treatment at room temperature, then heat treated at 85° C. for 15 minutes, and cooled to form a product. This product had a structure in which coarsely ground fish raw materials were interspersed with a standard type product, and was an excellent product with a texture similar to that of livestock meat products.

After removing the casing, a portion of this product was packed into a pouch and subjected to secondary heating at 85°C for 20 minutes.

Claims (1)

[Claims] 1 After draining and salting the raw fish meat, the melting point is 34 ~
It is characterized by adding 5-20% of 40℃ oil and fat to the raw fish meat and grinding it, and controlling the temperature so that the grated temperature is 16-26℃ from the time the oil is added until the grinding is finished. A method for producing a fish paste product having the properties of both kamaboko and fish sausage.