JPS6235743B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Fish testes (hereinafter referred to as milt) are generally a pair of bilaterally symmetrical simple long sac-like organs. Some of them have intricately swirled shapes, like the milt of cod or pollack. The general ingredients of Shirako are:
Moisture content is 75% to 80%, gradually increasing, lipid content is 4% to 5%, ash content is 3% to 4%, and the remaining 16% to 18% is nitrogen compounds mainly composed of proteins. The main component of protein is particularly high in arginine. Arginine is contained in large amounts in shrimp extract, and is said to be the main source of the unique umami flavor. According to Iwanami Biological Dictionary, 3rd edition, page 31, arginine is one of the basic amino acids, L-arginine is a normal component of proteins, and more than 80% of all nitrogen compounds are arginine nitrogen. .

(Purpose) Now that we have entered the 200 nautical mile era, the effective use of fish protein has become indispensable.We have created a "fish milt protein paste product" that utilizes the milt protein of these fishes, which have such important proteins but are unused. We are trying to supply it to the market for the first time. The composition of Milt is as described above, but in order to effectively utilize the protein, the following pretreatment steps must be carried out to prevent denaturation.

(Constitution) Pre-treatment process Wash the bag-shaped milt thoroughly with cold water in the bag, and rinse with 3 times the weight of cold water of 10℃ or less 2 to 3 times to remove attached oxidation products and drain. Rear 5mm~10mm
It is cut into thin pieces, strained through a strainer to remove the thin film and leaflet skin, etc., and then added with cold water of 5°C to 7°C to make a concentrated liquid. In order to avoid destruction of cell tissue due to growth of
Pre-freeze to ℃ and fill to 1Kg to 2Kg. The amount of air blown at this time is within the range of 8% to 12%.

The pre-frozen and filled milt is quickly and completely frozen in a freezer at -25°C or lower to complete the milt pretreatment process.

(Composition) Processing process Frozen milt and frozen surimi are cut into thin pieces of approximately 10 mm with a cutter, then in a semi-thawed solid state (-3
℃~-6℃), mix in a fixed ratio and grind. Salt 1.5% - 3% starch 2.0 when ground
% to 8%, egg white 1.0% to 2%, add seasonings and stir. The final temperature of the dough is kept as low as possible, up to +7°C.

Next, they are sterilized into a ``regular type'' and a ``hollow bottomed type with an opening'' at their respective sterilization temperatures, packaged, and refrigerated to produce a ``fish milt protein paste product.''

(Example) The following is an explanation based on an example.

Composition of raw milt (cod milt) Moisture 80.5% Protein 15.0 Fat 0.7 Carbohydrate 0.5 Ash 3.3 Mixing ratio Ingredient name Mixing example Frozen surimi (SA grade) 71% Frozen milt 17.8 Salt 2.6 Sludge 1.7 Egg white 1.4 Seasonings and others 1.1 Water 4.4 According to the formulation example, mix frozen milt and frozen surimi into a vacuum silent cutter at the same time, cut them finely, then add salt, starch dissolved in water, egg white, and seasonings in that order, stir and mix. I did the nariage. Finishing time: 18 minutes, finishing temperature +4℃, this is the thickness
A standard kamaboko of 1.6cm and 13cm in length, 50℃, 60℃
After sitting and heating (with steam, the same applies hereafter), further heat to 95℃.
Finished by heat sterilization for 25 minutes.

Finished product composition is 77% moisture, 14.3% protein, and lipid.
0.5%, carbohydrates (sugars) 5.7%, ash 2.5%, PH
6.97, and the jelly strength was 1.203 g/cm ² .

(Effects) The raw material milt was rapidly frozen in the pre-treatment process, and the milt was molded, sterilized, and made into a product through low-temperature treatment below +4°C as in the process of this example, so the jelly strength was also improved.
At 1.203 g/cm ² , it was comparable to conventional products on the market, and had a perfectly good taste and flavor similar to that of crustaceans.

(Example) The following is an explanation based on an example.

Composition of raw milt Same as in the example Mixing ratio Same as in the example According to the formulation example, frozen milt and frozen surimi are mixed into a vacuum silent cutter at the same time, cut into fine pieces, and then mixed with salt, starch dissolved in water, and egg white. , seasonings were added in this order, stirred, and then kneaded.

The finishing time was 15 minutes, and the finishing temperature was 3°C. This was injected and filled into a standard machine developed by the applicant to form a ``hollow bottomed type with an opening'', heated at 50°C for 30 minutes, then heat sterilized at 80°C for 7 minutes, resulting in a wall thickness of 5 mm. Finished with a length of 75mm and an inner diameter of 30mm.

Finished product composition is 77% moisture, 13.3% protein, and lipid.
0.5%, carbohydrate 6.6%, ash 2.6%, pH 7.06, and jelly strength 1.157 g/cm ² .

(Effects) The example has a squid-like shape as shown in Figure 1 of the attached drawing, and the jelly strength is 1.157 g/cm ² , which is comparable to conventional products on the market, and the taste and flavor are similar to those of crustaceans. It was in good condition. In the case of this type, in order to increase the wall thickness, the amount of frozen milt used is the weight ratio to the walleye SA.
It is also possible to increase it to 40%. Since the present invention is a "hollow bottomed type dough product with an opening", it can be eaten as is, or it has the feature that the hollow part can be stuffed with meat, vegetables, etc. and eaten according to one's taste. vinegar. It also has the advantage of being widely used for filling raw foods and reheating, frying, boiling, etc.

By changing the shape, it can also be shaped like a crab or a turban shell.

[Brief explanation of the drawing]

FIG. 1 is a perspective view showing a product example of the embodiment.

Claims (1)

[Claims] 1. After washing, bleaching, and draining, cutting into thin pieces and straining, add cold water of 5°C to 7°C or less to make a concentrated liquid, and rapidly reduce the temperature to -5°C while blowing air. After pre-freezing to ℃ and then quickly completely frozen in a freezer below -25℃, add surimi to the milt, mix in a solid state, grind, and then add salt, egg white, and additives. A method for producing a fish milt protein paste product, which is further characterized by further battering, shaping, sterilizing, and refrigerating. 2. After washing, bleaching, and draining, cut into thin pieces and strain, add cold water of 5℃ to 7℃ or less to make a concentrated liquid, and rapidly prefreeze to -5℃ while blowing air. Then, quickly add surimi to the completely frozen milt in a freezer at -25℃ or below, mix in a solid state, mash, and then add salt, egg white, and additives and further knead. After this process, the product is molded into a hollow-bottomed mold having an opening, sterilized, and refrigerated.