JPH055468B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention provides a novel edible structure made from fish etc. as a raw material, which has viscoelasticity and has an excellent balance of nutritional value. The present invention relates to a method for forming edible structures from fish, etc., which makes it possible to effectively utilize unused fish bones, skin, internal organs, etc.

[Conventional technology]

In recent years, Japan's dietary patterns have changed due to changes in taste preferences such as texture and taste, as well as factors such as family structure, housing conditions, and reduced labor for housewives. The weight of processed foods has increased, and the intake of vegetables and fish, which contain a lot of hard parts such as fiber and bones and require time to prepare, has decreased.
The diet pattern is gradually changing to a Western-style diet centered on meat. Reflecting these dietary trends, nutritional deficiencies due to an imbalance of minerals, vitamins, and fibers occur, such as bone fractures (lack of minerals), weak constitution (lack of vitamins), and even adult diseases (lack of fiber). It's becoming a problem.

On the other hand, fish bones, skin, and internal organs are used as a source of vitamins and minerals, and alginic acid and carrageenan in seaweed, especially alginic acid, are used to absorb various waste products into the gel, including the excretion of radioactive substances such as strontium. It has the effect of promoting excretion, and is extremely important not only from a health standpoint but also from a medical standpoint.

In addition, in order to obtain a gel-like structure from fish meat, it is said that it is important and even essential to remove water-soluble proteins as much as possible and use only salt-soluble proteins, as in Surimi. However, the meat, skin, internal organs, and heads of fish undergo autolysis due to the proteases contained in them, which are distributed in a complex manner, and become water-soluble.
No gel-like structure is obtained. Therefore, currently, as a means to obtain a gel-like structure from the above-mentioned fish meat or internal organs, there are methods such as inhibition of enzyme activity with an inhibitor, heat inactivation of the above-mentioned enzyme by heating, and addition of the above-mentioned enzyme, as well as methods such as treatment with a chelating agent. However, methods using inhibitors or chelating agents require complex conditions depending on the quality and quantity of the enzyme distributed, and heat inactivation is a stable method, but the texture after addition is There are factors that have a negative impact on
In addition, when we tried the alkaline dissolution and acid neutralization methods on fish, which have been variously studied in the use of soybean proteins, we found that even if they were dissolved and swollen in a highly alkaline solution with a pH of 10 to 20, they did not crumble when neutralized. It had a weak structure and had almost no viscoelasticity.

[Problem that the invention seeks to solve]

In view of the points described above, the present inventors have proposed the use of vitamins and minerals such as the meat, head, skin, bones, and internal organs of fish that are currently underutilized and unused and undesirable for human consumption. As a result of various studies in order to utilize the unused waste portion of When added to the above-mentioned low and unused materials, processed under specific conditions and extruded, high-quality edible structures with viscoelasticity, such as sheet-like, fibrous, and lump-like structures, were produced. We discovered that it can be molded into

[Means for solving problems]

The present invention was made based on the above findings, and
After pretreating fish, crustaceans, or molluscs as necessary, polysaccharides are added and mixed therein, preferably.
Add 0.4~2.0 and mix to adjust protein concentration to 1~30% and pH
A dope is formed in which the value of
Extrusion molded into a fiber with a diameter of 0.1 to 4 mm, or molded into a flat, cylindrical or flake shape,
This molded product is treated with a calcium salt, for example, in a liquid phase with a calcium chloride concentration of 0.2 to 12.0% and a pH of 1.5 to 10.0.
The present invention provides a method for forming an edible structure from fish or the like, which is characterized by forming a strong structure containing protein as a main component and having viscoelasticity by phase separation.

Hereinafter, the method for molding edible structures from fish and the like according to the present invention will be described in detail based on its embodiments.

The raw materials used in the molding method of the present invention include fish,
Among crustaceans and molluscs, examples of fish include pollock, carp, bonito, sardines, mackerel, tuna, cod, etc. Representative examples of crustaceans include krill, and examples of molluscs include squid,
Examples include octopus.

In the present invention, the above-mentioned raw materials (hereinafter, the raw materials will mainly be explained using fish as an example) can be used as fish bodies, and by using the raw fish bodies as they are,
Conventional unused parts can be effectively utilized and a nutritionally well-balanced molded product can be obtained, but a part of them (for example, only the fish meat part) or a combination thereof can also be used.

In carrying out the present invention, first, the above-mentioned raw materials are pretreated if necessary and then pulverized to, for example, 20 μm or less, preferably 10 μm or less.

As for the above pretreatment method, to avoid the influence of protease as much as possible, and to avoid the fishy odor of the internal organs and skin, the enzyme activity can be suppressed by heat inactivation, drying to change the flavor, or freezing and pulverization. It is preferable to use a method such as drying fish meat, and therefore, dry powder obtained by drying fish meat, fish powder obtained by freezing and crushing fish meat, and fish powder obtained by heat denaturation can be used. However, the molding method of the present invention is also possible with a direct homogenate of raw whole fish.

The protein concentration is adjusted by adjusting the water content, etc. In the case of raw fish meat, it is preferably 2.0 to 10.0% due to the expansion of the fish meat, but in the case of dried or heated fish meat, the protein concentration is preferably as high as 5 to 30%. By doing so, the strength of the molded article, for example the strength of the fibers, can be increased. In addition, the above adjustment is usually done with caustic soda to a pH of 10 to 12.
High alkalinity is preferred.

Next, approximately 1.0% polysaccharide is added to the dope whose protein concentration and pH have been adjusted as described above. Examples of the polysaccharide include sodium alginate, carrageenan, pectin, and fucoidan.

When using raw fish, the ratio of protein concentration, sodium alginate concentration and caustic soda concentration (based on weight) is preferably 1:1/3 to 1/6:1/8 to 1/12; The conditions for protein dissolution, interaction between protein and sodium alginate, and protease inactivation are determined by adjusting the conditions, and such adjustment becomes an important condition that ultimately determines the viscoelasticity and strength of the fiber. .

It is desirable to remove impurities that would interfere with spinning from a dope made of a mixture of protein and sodium alginate by filtration or centrifugation, and more preferably to remove air inside by centrifugal force or vacuum. , adjust the temperature to prevent gelation.

Next, the above dope is extruded into a fiber having a diameter of 0.1 to 4 mm, or formed into a flat plate, cylinder, or flake. To explain this molding method using the most difficult extrusion molding method as an example, the method is selected depending on the viscosity of the dope and the viscoelasticity and strength of the desired molded product.
The above dope is extruded from a stuffer with a nozzle diameter of 0.1 to 4.0 mm to form continuous knotless fiber or continuous knotted fiber. This extrusion method is possible by selecting an extrusion mechanism such as gas pressure, screw pressure, pump pressure, etc.

After that, the above fiber (molded product) has a pH of 1.5.
By phase separation in a liquid phase with a pH of 10.0 to 10.0, preferably around 7, a strong structure containing proteins and polysaccharides as main components and having viscoelastic properties is obtained.

The reaction in the above liquid phase is based on the fiber diameter of 0.2 mm.
Although it is completed in about 10 seconds at pH 7.0, the speed of the reaction, the degree of deep penetration, and the strength of the reaction are determined by the diameter of the fiber, the concentration of protein and polysaccharide, and the acid concentration. Adjustment of the PH is an important condition for determining the viscoelasticity and strength of the fiber in relation to the protein concentration and polysaccharide concentration, and phase separation is completed by completion of the reaction in the liquid phase.

The concentration of the calcium salt is an important condition from the standpoint of protein aggregation, polysaccharide insolubilization, dope structuring reactions, and dehydration of structured fibers. In particular, a high concentration of 0.2 to 12% is required for insolubilization and dehydration of polysaccharides, and usually 1.
Perform at ~7%.

The fiber obtained as described above is finally washed with water. This rinsing may normally be done with water, but it is desirable to wash with dilute physiological saline and then wash with water at the end. Immediately washing with water may cause the surface to become rough due to rapid surface swelling; to prevent this phenomenon, the surface can be made smooth by washing with physiological saline.

Edible structures obtained by the method of molding edible structures from fish etc. of the present invention, for example the above-mentioned fibrous molded products, may be used as they are or bound with a binder, and further dried or swollen slightly. , used as a material for processing into food.

(Example) Test examples and examples are listed below.

Test example: After pulverizing raw sardines, they are placed in an anti-foam blender and the protein concentration, caustic soda concentration,
Then, the mixture was homogenized for several minutes to more than ten minutes while changing the concentration of sodium alginate to obtain a dope. The obtained dope was forced out with nitrogen gas pressure through a staff with a nozzle diameter of 0.2 to 0.4, poured into an aqueous solution layer of calcium chloride whose pH had been adjusted with hydrochloric acid, and was coagulated, followed by washing with water to obtain various fibers. .

From these results and the results of similar tests using other fish species, it was found that fibers with viscoelasticity can be obtained by selecting the following conditions, and that by changing the following conditions, the viscoelasticity and strength of the fiber can be improved. It was found that the physical properties such as

Protein concentration is 1-30%, especially 2.0-10.0%
is preferable (5 to 30% is preferable when dry powder is used as the raw material).

The PH of the dope should be alkaline or acidic, preferably PH8.0-12.0 with caustic soda or PH with hydrochloric acid.
Adjust to 1.0-2.0.

The concentration of polysaccharides, such as sodium alginate, is preferably 3.0% or less.

The pH of the coagulation bath is adjusted to 1.5 to 10 using hydrochloric acid, phosphoric acid, acetic acid, or caustic soda.

The concentration of calcium chloride aqueous solution in the coagulation bath is
0.2-12%.

Example 1 After grinding 1 kg of raw sardines, it was homogenized at 45°C with a protein concentration of 5.0%, a pH of 11.5, and a sodium alginate concentration of 1.0%.
After filtration and degassing, it was used as a dope. This dope is passed through a staff with a nozzle diameter of 0.25 mm under nitrogen gas pressure.
It was injected into an aqueous solution bath with a calcium chloride concentration of 5% adjusted to pH 2 with hydrochloric acid, reacted for about 10 seconds, wound on a reel (at a speed of about 25 m/min.), and washed with water to obtain a fiber. The obtained fiber had spaghetti-like viscoelasticity and elasticity.

Example 2 After grinding 1 kg of raw sardines, it was homogenized at 45°C with a protein concentration of 2.0%, a pH of 11.0, and a sodium alginate concentration of 1.5%.
After filtration and degassing, it was used as a dope. A fiber was obtained using this dope in the same manner as in Example 1. This fiber had fewer differences compared to the fiber of Example 1.

Example 3 After grinding 1 kg of raw sardines, it was homogenized at 50°C with a protein concentration of 8.0%, a pH of 12.0, and a sodium alginate concentration of 1.0%.
After filtration and degassing, it was used as a dope. This dope was injected into an aqueous solution bath with a pH of 2.0 and a calcium chloride concentration of 10% as in Example 1 through a staff with a nozzle diameter of 0.4 mm, allowed to react for about 10 seconds, wound on a reel, and then washed with water to make the fiber. Obtained. The obtained fiber showed slightly weaker viscoelasticity than the fiber obtained in Example 1, but the winding speed was approximately
It was possible to wind it onto a reel at 20 m/min.

Example 4 Dropped fish 1 collected from frozen sardines thawed under running water
After grinding Kg, the protein concentration is 2.0%, the pH is 12.0, and the sodium alginate concentration is 1.5%.
The mixture was homogenized at ℃, filtered and degassed, and then used as a dope. This dope was applied to the nozzle diameter in the same manner as in Example 1.
A 0.25 mm thick fiber was mixed into a coagulation bath with a pH of 4 and a calcium chloride concentration of 5%, reacted for about 10 seconds, and then washed with water to obtain a fiber.

Example 5 After freezing and pulverizing Okiami muki meat, the protein concentration was 4% and the sodium alginate concentration was 1.0%.
Adjust the pH to 11.5 with caustic soda, homogenize at 40℃, filter and degas, and use a nozzle diameter of 0.2mm.
The fiber was extruded from a statfer, poured into an aqueous solution bath with a calcium chloride concentration of 2.5% adjusted to pH 2, reacted for about 5 seconds, and then washed with water to obtain a fiber. The obtained fiber had viscoelasticity and elasticity similar to gluten noodles. Furthermore, the pH of the above aqueous solution is
A value of 1.5 to 4.0 is preferable, but even at 7.0, the fiber coagulated and there was little difference.

Example 6 Only the internal organs of sardines were taken out and treated with a chopper at room temperature, and then fibers were obtained in the same manner as in Example 2. The obtained fiber was black in color and had a fishy odor, but had spaghetti-like viscoelasticity and elasticity. In this example, the reaction was carried out for 20 seconds in an aqueous calcium chloride solution.

Example 7 After pulverizing dried products such as cod and sardines into 200 mesh pieces, fibers were obtained in the same manner as in Example 2 at a protein concentration of 5 to 30%. The elasticity of the obtained fibers increased in correlation with the protein concentration, the fishy odor could be removed by drying, and a desirable flavor was obtained. In this example, the alkali-insoluble portion of the dope was removed by centrifugation.

〔Effect of the invention〕

The present invention utilizes the unused parts of fish, especially vitamins and minerals, that were not available in the past, and furthermore, adds and mixes polysaccharides such as sodium alginate and carrageenan to supplement vitamins, etc. from the standpoint of nutritional health. In addition to its effectiveness, it enables complete utilization of fish protein, and is evaluated from both nutritional and effective resource utilization aspects.

Furthermore, the structure of the edible structure obtained by the molding method of the present invention is obtained by the inactivation of protease and the interaction between protein and polysaccharide under the above-mentioned specific conditions. According to this method, it is now possible to create a fibrous structure from crushed whole fish, which was previously impossible to create a gel-like network.

Furthermore, as mentioned above, the present invention enables gelation of only the fish meat part or only the internal organs;
According to the present invention, an edible structure having viscoelasticity can be obtained from the whole fish body and in a raw state at a high yield. It is highly nutritious with vitamins and all polysaccharides completely recovered.

Claims (1)

[Claims] 1 After pretreating fish, crustaceans, or molluscs as necessary, polysaccharides are added and mixed to form a dope with a protein concentration of 1 to 30% and a pH of 1.0 to 2.0 or 8.0 to 12.0. After filtering and degassing this dope as necessary, it is extruded into a fibrous shape with a diameter of 0.1 to 4 mm, or formed into a flat plate, cylinder, or flake, and this molded product has a calcium salt concentration of 0.2. ~12.0%, PH1.5~10.0 liquid phase, and by phase separation, the edible structure from fish etc. is made into a strong structure with protein as the main component and viscoelasticity. A method of forming things.