JPH0369501B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to fish meat surimi, and more particularly to fish meat surimi, which is inhibited from autolysis, has digested fish odor, is naturally bleached in color, and has excellent freeze storage stability.

Autolysis is a phenomenon that inevitably accompanies raw fish meat, and as a result, proteins deteriorate.
To preserve fish meat, it is necessary to suppress this, and freezing preservation is one method for this purpose. However, during this freezing and thawing process, moisture is removed from the fish meat, resulting in an extreme deterioration in both quality and taste.

These phenomena (autolysis, freezing properties) are originally caused by structural problems of proteins, and are problems that have not been solved in the past.

The first objective of the present invention is to solve such problems rooted in the inherent properties of proteins, and to provide fish meat surimi that is suppressed from autolysis and has excellent frozen storage stability. It is something.

A second object of the present invention is to provide fish meat surimi that is rich in nutritional value and can be used as an active ingredient, instead of being removed by soaking in water.

In addition, the third object of the present invention is to eliminate fish odor,
The purpose is to provide fish meat surimi with high commercial value, which has been naturally bleached.

The present invention produces frozen raw fish meat at an initial temperature of -30°C.
Ultrafine particles (approximately
This was based on the completely new knowledge that self-digestion of fish meat can be suppressed by kneading it while dividing it into particles (particle size of 200 microns or less). When one or both of animal and vegetable oils and fats and animal milk are mixed and kneaded with highly chewy fish meat, they emulsify each other, significantly improving frozen storage stability (preventing syneresis and dehydration during cooling and thawing). This was done based on the completely new knowledge that the fish odor is eliminated and the color of the fish is naturally bleached.
Furthermore, this was made based on the completely new knowledge that when whole animal eggs are mixed and kneaded with these, emulsification promotion, frozen preservation, and deodorizing effects are further improved.

Next, a specific manufacturing method of the present invention will be described.

Pretreatment Step After being caught, the raw fish meat from which the head, internal organs, or epidermis have been removed is frozen to an initial temperature of -30°C to -5°C, preferably below the freezing temperature of -20°C to -15°C.

Main processing process After the frozen raw fish meat frozen in the above process is pre-shredded into small pieces, this is divided into high-speed parts, then cut and crushed in a crusher until the average particle size becomes approximately 200 microns or less.
Knead. Eventually, the temperature of the fish meat rises and it turns into a sticky, highly viscous, sticky substance, and most of the original fishy odor is eliminated.

During the cutting and crushing process, the temperature rises due to frictional heat, and as the material thaws, it becomes difficult to atomize it and self-digestion begins, which is undesirable, so the temperature must be strictly controlled. Considering that the temperature will rise due to frictional heat, the starting temperature of the cutting operation should be -
When the temperature is in the range of 30°C to -5°C, preferably -20°C to -15°C, the work can be carried out economically and efficiently.

The chewy fish meat that has been atomized in the above steps is subjected to the following treatment.

(1) Add one or both of animal and vegetable oils and fats and animal milk and mix and knead.

Through this process, the fish meat becomes an emulsified paste, which has excellent cryopreservability (syneresis during freezing and thawing).
Dehydration (dehydration, etc.) is significantly improved, fishy odor is eliminated, and the color is naturally bleached. This tendency becomes even more pronounced when both the fat and oil and animal milk are mixed together.

(2) Add whole animal eggs and mix.

Through this treatment, the fish meat becomes an emulsified paste, which improves its frozen storage stability and eliminates fish odor.

(3) Add the process (2) to the process (1) above.

The fish meat is more strongly emulsified, and its freeze preservation properties, deodorizing properties, and bleaching properties are further improved compared to the treatments (1) and (2) above.

The surimi of the present invention obtained through the above steps is an emulsified paste with significantly smaller particle size than conventional surimi, and in addition to the above effects, it has excellent foaming properties, taste, and structure. The surface texture was uniform, the oxidation resistance of the lipids was significantly improved, and the surface remained fresh for a long time. Also, in the storage test,
Almost no discoloration or odor was observed even when the product was left at room temperature for 6, 12, 18, and 24 hours after production.

In addition, the paste-like surimi of the present invention is in an emulsified dispersion state with very strong bonds, and is stable without separating lipids and water even at high temperatures. It had the effect of strongly emulsifying and dispersing these.

Furthermore, although each of the processing steps in the above steps was performed separately, there is no problem in performing these steps simultaneously in one step.

Furthermore, in the present invention, the particle size range is reduced to an average particle size of approximately 200 microns or less, which means that when the average particle size of raw fish meat becomes approximately 200 microns or less due to mechanical fragmentation and crushing, as described above, as a result, It is unclear whether such an effect is directly dependent on the particle size or whether it is due to the high-speed mechanical separation work required to achieve such a particle size. . This effect appears when the particle size is at least approximately 200 microns or less, and the smaller the particle size, the more pronounced this effect becomes.

Here, animal eggs refer to chicken eggs, bird eggs, fish eggs, and incubating eggs, and the amount of the animal eggs to be blended can be varied depending on the purpose. For example, the amount may be adjusted as appropriate depending on the amount of lipid in the protein or the amount of animal or vegetable oil or fat added.

For example, add 10 to 50 parts of whole eggs to 100 parts of fish meat.

Examples of animal and vegetable oils include various whale oils, cow, pork, and other animal oils, and examples of vegetable oils include soybean, corn, rapeseed, and other vegetable oils.

The mixing ratio of animal and vegetable oils and fats is suitably 5 to 700 parts per 100 parts of fish meat, and can be appropriately selected depending on the purpose, for example, as a calorie regulator.

In addition to these, animal and plant foods, additives, fillers, etc. may be added as sub-admixtures.

Animal milk refers to animal milk such as cow's milk, and it is possible to use these directly or dairy products such as skim milk powder made from these as raw materials.

The color of the paste-like surimi of the present invention produced by such a process is white to pure white in the case of white fish, and pale mouse color in the case of grassy fish, and changes depending on the color of the raw fish, and the primary color of the raw fish is: Decolored and bleached.

When compared with normal surimi that has been bleached with water, there is almost no difference in the elasticity of the product, and in terms of nutritional value, the product of the present invention is superior because the active ingredients can be used effectively because the water-bleaching process can be omitted. In addition, in the present invention, the amount of raw material fish remaining in the meat section is more than twice that of the usual amount.

In addition, it is impossible to make products from Surimi, which does not require regular water exposure, due to severe syneresis and dehydration, rancidity of lipids, fishy odor, and filth components. This process prevents the rancidity of lipids, maintains a fresh surface condition, and eliminates fishy odor.

The effects of the present invention as detailed above are a completely new phenomenon academically, and although it is unclear what mechanism causes them, the following is speculated.

That is, when raw fish meat is divided into fine particles and crushed in a frozen state, it is thought that autolysis is inactivated due to some changes in the various enzymes in the protein.

It is thought that this effect is produced by the mutual influence of other unnonfactors such as temperature conditions, mechanical high-speed cutting operations, and particle size.

Also, by adding animal and vegetable oils, animal milk, and animal eggs (whole eggs), a strong emulsified state can be obtained. The reason why it has improved frozen preservation, deodorization, and bleaching effects is that
This is a unique phenomenon found only in the ultrafine paste-like Surimi with suppressed autolysis, and is completely absent from normal Surimi exposed to water or Surimi omitted from exposure to water.This is also a phenomenon of deactivation of the autolytic enzyme protein. It is assumed that there is some kind of relationship between the two. In addition, especially in conventional surimi, it is difficult to emulsify and disperse lipids and water in surimi even if an emulsifier is added, but in the present invention, lipids, water, and proteins can be emulsified and dispersed without adding any emulsifier. Furthermore, by adding an emulsifier, a stronger and more stable emulsified state can be obtained, and this phenomenon is a completely new discovery.

Next, examples of the present invention will be described.

Example 1 200 g of frozen raw sardine meat (-15°C to -20°C) from which the head, internal organs, and cortex have been removed was divided, crushed, and
Knead (particle size of 200 microns or less) and add 15g of whole chicken eggs and soybean oil to this without exposing to water.
10g of surimi was mixed in and kneaded and ground to obtain an emulsified paste-like surimi. The frozen raw meat was divided and kneaded, and the color was dark gray, indicating that autolysis was suppressed.

The original color of the mixture of chicken eggs and soybean oil was bleached to a light gray color, and even when it was frozen and thawed, no syneresis or dehydration was observed, and the fish odor was also eliminated.

Even in storage tests at room temperature, it lasted for 6 hours, 12 hours, and 18 hours.
Even after being left for 24 hours, almost no discoloration or odor was observed.

Next, we conducted tests on lipid deterioration in kamaboko made using this raw material.

With ordinary kamaboko, the cut end changes in quality and discolors over time, but with this kamaboko, no such changes were observed.

(About 4 days) The taste was mellow and had no fishy smell.

Example 2 Example 1 about the deep-sea fish Hoki that has not been exposed to water
Ultra-fine rice cake-like surimi was made using the same process.
The color was whitish and autolysis was suppressed.

Next, 150 g of soybean oil was mixed and kneaded with 300 g of this sticky surimi. The mixed and kneaded soybean oil became completely emulsified even though no emulsifier was added. The color changed from dark brown to white, indicating that it had been naturally bleached. The odor has been deodorized, and this is further mixed with 150 c.c. of milk.
Kneaded. The color further changed to pure white, confirming that natural bleaching had progressed further.

Deep-sea fish usually have poor cryopreservability, and suffer from severe syneresis and dehydration during freezing and thawing, but in this example, no such problems were observed, confirming that the cryopreservability was significantly improved.

Example 3: Exposed to water, frozen at a low temperature of -20°C to -15°C.
The frozen suritradara was divided and crushed at high speed to obtain sticky surimi. The color was pale gray, and the inhibition of autolysis was even more remarkable than that of the conventional product.

Next, add 300g of this sticky surimi to 50g of whole chicken eggs.
g was mixed and kneaded. Next, 100g of soybean oil was mixed and kneaded.

The color was bleached white and an emulsion was obtained. Next, 200 c.c. of milk was added and kneaded. The color changed to pure white and natural bleaching progressed further, resulting in emulsification and paste-like suriumi.

This paste is odorless, and no syneresis, dehydration, or freezing denaturation was observed even when stored frozen, and water dispersion from the surface was also prevented.

Also, the oxidation state of the product surface maintained its freshness for a significantly longer period of time compared to ordinary water-bleached surimi.

The fish meat of the present invention refers to ordinary fish meat such as white fish, blue fish, and red fish, and also includes shellfish such as shrimp and crab, and whales.

As described in detail above, the present invention is a fish meat surimi that suppresses autolysis, is deodorized, bleached, and has excellent freeze storage stability. It has excellent bleaching properties, and together with its bleaching properties, it becomes an inexpensive raw material for fish protein with high commercial value. Furthermore, since the present invention is in a strong emulsified state, it has very good compatibility with other food materials, and can be mixed well with anything, significantly expanding its uses.

Claims (1)

[Scope of Claims] 1. Raw fish meat is kneaded at an initial temperature of -30°C to -5°C, preferably at a low temperature of -20°C to -15°C, while being frozen and crushed at high speed, so that the average particle size is approximately 200 microns or less. Fish meat surimi characterized by being mixed into a paste. 2 Raw fish meat and whole animal eggs are kneaded at an initial temperature of -30°C to -5°C, preferably at a low temperature of -20°C to -15°C, while being frozen and crushed at high speed, until the average particle size is approximately 200 microns or less. Fish meat surimi characterized by being mixed into a paste. 3 Raw fish meat, animal and vegetable fats and fats and/or animal milk are kneaded at an initial temperature of -30°C to -5°C, preferably at a low temperature of -20°C to -15°C, while being frozen and crushed at high speed to achieve an average particle size. Fish meat surimi characterized by being mixed into a paste of approximately 200 microns or less. 4. Raw fish meat, whole animal eggs, animal and vegetable oils and/or animal milk are frozen and crushed at high speed at an initial temperature of -30°C to -5°C, preferably -20°C to -15°C. A fish meat surimi characterized by being mixed into a paste having an average particle size of approximately 200 microns or less.