JPS6250088B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to raw surimi and a method for processing the same, and particularly to a method for processing raw surimi, which is characterized by adding a freezing point depressant to raw surimi, and the freezing point obtained thereby. The present invention relates to raw surimi, which contains a depressant and is kept unfrozen at a low temperature below the normal freezing temperature. Generally, frozen surimi is added with sugar, sugar alcohol, polyphosphate, salt, etc. to prevent freezing denaturation of fish meat, but the effect of preventing denaturation in freezing is not sufficient and compared to unfrozen surimi. It is said to have drawbacks not only in terms of yield, but also in poor water retention and kamaboko-forming ability, and inability to drain water. On the other hand, raw surimi is distributed without adding any additives, after being exposed to water and passed through a dehydration process and passed through a strainer, packed in plastic bags and covered with crushed ice to prevent it from freezing. The problem with raw surimi is that volatile basic substances are produced within 4 to 5 days after production, and the smell of ammonia becomes strong, making it unusable.Despite the high demand for raw surimi, production is limited to winter. The reality is that the period is limited. SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to develop a method for overcoming the conventional problems in preserving fresh surimi, and thereby to provide fresh surimi. In recent years, partial freezing (semi-freezing method) has been proposed as a method for preserving fresh fish, but according to the results of the research conducted by the present inventors, this method, i.e., preservation at a temperature range centered around -3℃, has been proposed by some. I learned that this method was not effective against sloppy surimi, and that this method actually worsened the ability of surimi to form kamaboko. As a result of further research, the present inventor found that by containing a freezing point depressant in raw surimi and keeping the raw surimi in an unfrozen state at a low temperature, denaturation of fish meat can be prevented and the ability to form kamaboko. It was also discovered that the problem of fresh surimi, such as the growth of spoilage bacteria and the generation of ammonia odor, can be prevented. That is, the present invention provides a method for processing raw surimi, which is characterized by adding a freezing point depressant to raw surimi. The freezing point depressant used in the present invention may be any substance that can be considered from a general stoichiometric point of view as long as it does not impair the properties of raw surimi.
It goes without saying that the amount added should be limited by oneself in relation to the physical properties of surimi, and the normal freezing temperature refers to -0.4℃, which is the freezing temperature of raw surimi. Furthermore, the unfrozen state only needs to be mostly unfrozen in relation to the ability to form a pumpkin, and also includes a partially frozen state. Examples of the present invention are shown below. Example 1 Add 0.1M of salt to raw walleye surimi,
0.2M and 0.3M were added, and the salt was boiled for 15 minutes in a rice sieve machine to thoroughly mix the salt. The freezing point of raw surimi without salt added is -0.4℃, salt 0.1M
The freezing point of the added area is -1.1℃, the freezing point of the added area with 0.2M salt is -1.8℃, and the freezing point of the added area with 0.3M salt is -2.3.
℃ (Figure 1). As a result of a storage test at an ambient temperature of -3°C, the amount of volatile base nitrogen was around 5.0 mg% and did not increase at all after 6 days of storage. Regarding the frozen state, raw surimi was almost completely frozen, partially frozen in the 0.1M salt-added group, almost unfrozen in the 0.2M salt-added group, and unfrozen in the 0.3M salt-added group. Seating is 0.1M and 0.2M
In the salt-added area, no progress was made at all, but in the 0.3M salt-added area, sitting had progressed and it was impossible to form a kamaboko. As shown in Table 1, the legs of kamaboko in the frozen raw surimi were deteriorated, but in the 0.2M salt-added area, the legs were as strong as the unfrozen legs immediately after being left. There was no discernible difference; in fact, the strength of his legs had improved somewhat.

[Table] Example 2 Ethyl alcohol (95%) was added at 1.0, 2.0, and 3.0% to the raw surimi of walleye cod, and the mixture was crushed in a peeler for 10 minutes and mixed well. -0.4℃ without additives, freezing point with 1.0% alcohol
Freezing point of 1.1℃, 2.0% addition area is -1.5℃, 3.0%
The freezing point of the added area was -1.8°C (Figure 2). As a result of a storage test at an ambient temperature of -3°C, the amount of volatile base nitrogen did not increase at all at around 5.0 mg% after 6 days of standing. As for the frozen state, the fresh surimi was almost completely frozen, and although it was partially frozen in the 1.0% alcohol added group, it was unfrozen in both the 2.0% and 3.0% added groups, and the 0.3M salt added group was frozen. Of course, the progress of sitting that was observed was not observed. The strength of the kamaboko's legs is shown in Table 2. The deterioration of the kamaboko's legs was large in raw surimi that had been frozen, but in 2.0% and 3.0% that had not been frozen.
In the alcohol-added area, there was no difference at all between the unfrozen items that had just been left out.

[Table] Example 3 When 0.2 M of common salt and 3.0% alcohol were used in combination with raw walleye surimi, the freezing point and the effect on the legs of kamaboko after being left were tested. When 0.2M salt and 3.0% alcohol were added together to raw walleye surimi, the synergistic effect of each was achieved, resulting in a freezing point of -2.9℃. Of course, the growth of spoilage bacteria was completely stopped, and it was also found that conditions were created in which the legs of kamaboko did not deteriorate even if they were stored unfrozen for quite a long time (Part 3).
figure).

[Table] As is clear from the above examples, the present invention provides the remarkable advantage that raw surimi, which conventionally had various problems in storage, can be easily utilized.

[Brief explanation of the drawing]

Figure 1 shows the freezing curve of raw surimi with added salt.
Figure 2 shows the freezing curves of raw surimi to which alcohol has been added.

Claims (1)

[Claims] 1. A method for preserving raw surimi, which is characterized by adding a freezing point depressant to raw surimi and storing it unfrozen at a low temperature below the normal freezing temperature.